Type what you have

Ingredients

• ✓ white vinegar
• garlic
• olive oil
• oregano
• salt
• black pepper
• pork shoulder

Instructions

1. 1 Gather all ingredients.
2. 2 Combine garlic cloves, olive oil, vinegar, oregano, salt, and black pepper in a mortar and pestle; mash into a paste.
3. 3 Cut deep slits into pork with a small knife. Stuff slits with garlic paste; rub any remaining paste over pork.
4. 4 Place pork in a plastic roasting bag and put in a roasting pan with a rack. Let marinate in the refrigerator, 8 to 48 hours.
5. 5 Take pork out of the refrigerator, uncover, and bring to room temperature, 1 to 2 hours.
6. 6 Preheat the oven to 300 degrees F (150 degrees C).
7. 7 Roast pork skin-side down in the preheated oven until golden-brown, about 2 hours.
8. 8 Flip pork and continue roasting, skin-side up, until juices run clear and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 2 to 4 hours more.

By Daddy Eddie

Ingredients

• ✓ white vinegar
• beef sirloin steak
• onion
• beef stock
• olive oil
• garlic
• sazon seasoning
• salt
• oregano

Instructions

1. 1 Combine steak, onions, beef stock, olive oil, vinegar, garlic, Sazón seasoning, salt, and oregano in a large resealable plastic bag; toss to coat steak with marinade. Squeeze out excess air and seal the bag. Marinate in the refrigerator at least 4 hours up to 2 days.
2. 2 Transfer steak and marinade to a large deep skillet; bring to a boil. Reduce heat to low; cover and simmer until steak is fork-tender, about 40 minutes.

By HANZOtheRAZOR

Ingredients

• ✓ white vinegar
• turkey leg
• olive oil
• green bell pepper
• onion
• salt
• black pepper
• oregano
• bacon
• teriyaki sauce

Instructions

1. 1 Make numerous vertical slits in the turkey legs.
2. 2 In a small bowl combine olive oil, salt, pepper, teriyaki sauce, vinegar, and oregano. Add turkey legs and toss to coat. Let marinate while you prepare vegetables and bacon.
3. 3 Cut onion, green pepper, and bacon into small squares (approximately the same size as the slits in the legs).
4. 4 Fill each slit with one piece of pepper, onion, and bacon.
5. 5 After the legs are stuffed, brown them in the oil mixture on medium-high heat for 5 minutes. Reduce the temperature to low and cover. Cook for 40 to 45 minutes or until the meat starts to separate from the bone. If the legs dry out when cooking, add a little water to the skillet and lower the temperature.

By Zulma Lozano

Ingredients

• ✓ white vinegar
• cabbage
• olive oil
• onion
• green bell pepper
• green onion
• scotch bonnet pepper
• thyme
• salt
• carrot
• white sugar

Instructions

1. 1 Peel tough outer leaves from cabbage. Core the head and shred cabbage; set aside.
2. 2 Heat olive oil in a large skillet over medium-high heat; add onion, bell pepper, and green onion. Cook and stir vegetables until softened, about 5 minutes. Mix in Scotch bonnet pepper, thyme, and salt.
3. 3 Stir cabbage and carrots into onion mixture until thoroughly combined. Cover the skillet and reduce heat to medium-low; cook, stirring occasionally, until cabbage starts to soften, about 10 minutes.
4. 4 Stir in vinegar and sugar. Cook, uncovered, stirring occasionally, until cabbage is tender, about 3 more minutes. Discard Scotch bonnet pepper and thyme before serving.

By NewBerry

Ingredients

• ✓ white vinegar
• olive oil
• lime juice
• sugar
• thyme
• allspice
• cinnamon
• salt
• cayenne pepper
• scotch bonnet pepper
• green onion
• garlic
• chicken breast

Instructions

1. 1 In a large dish, mix the olive oil, vinegar, lime juice, sugar, thyme, allspice, cinnamon, salt, and cayenne pepper. Stir in the scotch bonnet pepper, green onions, and garlic. Pierce chicken on all sides with a fork, and place in the dish. Cover, and marinate up to 24 hours in the refrigerator, turning occasionally.
2. 2 Preheat the grill for high heat.
3. 3 Lightly oil grill grate. Discard marinade, and grill chicken 8 minutes on each side, or until juices run clear.

By BETHMCAFEE

Ingredients

• ✓ white vinegar
• green onion
• onion
• jalapeno pepper
• soy sauce
• vegetable oil
• brown sugar
• thyme
• clove
• nutmeg
• allspice
• chicken breast
• lime wedge

Instructions

1. 1 Gather all ingredients.
2. 2 Combine green onions, onion, chile pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg, and allspice in a food processor or blender; process for about 15 seconds.
3. 3 Place the chicken in a medium bowl, and coat with the marinade. Cover and refrigerate for 4 to 6 hours, or overnight.
4. 4 Preheat grill for high heat. Lightly oil grill grate. Cook chicken breasts on the prepared grill until no longer pink in the center and the juices run clear, about 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Transfer chicken to a platter and serve with lime wedges.

By KIBADA22

Ingredients

• ✓ white vinegar
• pork tenderloin
• onion
• thyme
• garlic
• habanero pepper
• ginger
• soy sauce
• vegetable oil
• brown sugar
• allspice
• black pepper
• cayenne pepper
• nutmeg
• cinnamon

Instructions

1. 1 Cut tenderloin in half and set the thinner end to the side. Cut the thicker end in half lengthwise so you have 3 pieces that are similar in size.
2. 2 Make the marinade: Combine onion, thyme, vinegar, garlic, habanero peppers, ginger, soy sauce, vegetable oil, brown sugar, allspice, black pepper, cayenne pepper, nutmeg, and cinnamon in a blender. Puree until smooth, stopping to scrape down the sides as needed.
3. 3 Pour marinade into a resealable plastic bag. Add pork tenderloin pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 6 hours.
4. 4 When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate.
5. 5 Grill pork on the preheated grill, moving as necessary to avoid overcooking the thin parts of the meat, until dark grill marks appear and the pork lifts easily from the grill, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By John Mitzewich

Ingredients

• ✓ white vinegar
• red snapper
• salt
• black pepper
• vegetable oil
• vegetable oil
• onion
• carrot
• garlic
• water
• salt
• habanero pepper
• thyme
• allspice berry
• brown sugar

Instructions

1. 1 Pat fish dry; cut 3 small slits on each side of fish. Season all over with salt and pepper.
2. 2 Heat 1-quart of oil in a large skillet over medium-high heat until smoking. Fry fish in hot oil until browned and crisp, about 5 minutes per side. Remove fish and place on a paper towel-lined plate.
3. 3 Heat 1 teaspoon of oil in a large skillet over medium-high heat. Add onion, carrot, and garlic; cook and stir for 1 to 2 minutes.
4. 4 Add vinegar, water, salt, habanero pepper, thyme, allspice, and sugar; continue cooking until liquid has reduced, about 5 minutes. Spoon onion mixture over fried fish to serve.

By Chef Robert

Ingredients

• ✓ white vinegar
• bacon
• onion
• green bean

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. 2 Saute onions in bacon grease; add vinegar, and saute until onions are tender. Add green beans and cook until heated through. Crumble the bacon on top.

By Casey

Ingredients

• ✓ white vinegar
• horseradish root
• sugar
• salt

Instructions

1. 1 Combine horseradish, vinegar, sugar, and salt in the bowl of a food processor or blender; pulse until blended. Carefully remove the cover of the processor or blender, keeping your face away from the container.
2. 2 Cover and store horseradish in the refrigerator for up to one month.

By BOOK_WORM

Ingredients

• ✓ white vinegar
• firm tofu
• lemon
• olive oil
• salt

Instructions

1. 1 Combine tofu, lemon juice, olive oil, vinegar, and salt in a food processor or blender; blend until smooth.

By stefani

Ingredients

• ✓ white vinegar
• chicken breast
• salt
• apricot preserves
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place the chicken breasts in a 9x13 inch baking dish. Sprinkle with salt. Combine the apricot preserves, vinegar and brown sugar. Pour the preserve mixture over the chicken, cover, and bake for 50 minutes.
3. 3 Remove cover and bake for 10 more minutes.

By Marsha Timblin

Ingredients

• ✓ white vinegar
• water
• seafood seasoning
• shrimp

Instructions

1. 1 Bring water, vinegar, and seafood seasoning to a boil in a saucepan over high heat. Add shrimp and stir.
2. 2 Reduce heat to medium, cover, and steam, stirring once or twice, until bright orange in color, 3 to 5 minutes. Drain.

By Karen Schroeder Caselli

Ingredients

• ✓ white vinegar
• egg
• onion
• water
• garlic
• white sugar

Instructions

1. 1 Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel.
2. 2 Place eggs and onion into a 1-quart jar.
3. 3 Combine vinegar, water, garlic, and sugar in a medium saucepan; bring to a boil. Remove from heat and allow to cool, about 15 minutes.
4. 4 Pour vinegar mixture over eggs and cover with a lid. Refrigerate for 1 week before serving.

By Gisele

Ingredients

• ✓ white vinegar
• water
• white sugar
• tomato paste
• pineapple tidbit
• cornstarch

Instructions

1. 1 In a medium saucepan over medium heat, mix together water, distilled white vinegar, white sugar, tomato paste, pineapple tidbits and cornstarch. Cook, stirring occasionally, 15 minutes, or until mixture reaches desired color and consistency.

By myrite

Ingredients

• ✓ white vinegar
• cabbage
• salt
• white sugar

Instructions

1. 1 Place cabbage in a large bowl; sprinkle with salt and stir to distribute. Set aside for 20 minutes, tossing with hands every few minutes.
2. 2 Drain excess water from cabbage. Stir in vinegar and sugar; mix well. Cover the bowl; refrigerate for 24 hours.

By SCGOATS

Ingredients

• ✓ white vinegar
• onion
• soy sauce
• hot chile pepper

Instructions

1. 1 Stir together onion, soy sauce, chile peppers, and vinegar in a small bowl until well combined.

By tjimmo

Ingredients

• ✓ white vinegar
• pork loin roast
• butter
• maple syrup
• cornstarch
• brown sugar

Instructions

1. 1 Place the roast into a large resealable bag. In a small bowl, stir together the melted butter, vinegar, pancake syrup, cornstarch and brown sugar. Pour into the bag with the roast. Seal, and turn to coat. Refrigerate for 2 hours.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Place the roast into a roasting pan or large Dutch oven, and pour the marinade over it.
3. 3 Cover, and roast for 1 hour in the preheated oven. Remove the lid, and continue roasting until the top is browned and the internal temperature is at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Remove from the oven, and let rest for about 10 minutes before carving. The internal temperature should increase by 10 degrees.

By missdixie

Ingredients

• ✓ white vinegar
• milk
• saltine cracker crumb
• pheasant breast
• canola oil

Instructions

1. 1 Combine milk and vinegar in a shallow bowl. Place cracker crumbs in another shallow bowl. Dip pheasant slices in milk mixture, then press into cracker crumbs until both sides coated.
2. 2 Heat oil in a large skillet over medium-high heat. Add pheasant; cook until golden, about 5 minutes per side. Drain on paper towels.

By KATHYKOEHN

Ingredients

• ✓ white vinegar
• ground beef
• tomato soup
• brown sugar
• worcestershire sauce
• hamburger bun

Instructions

1. 1 Heat a large skillet over medium-high heat, and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
2. 2 Stir in the condensed tomato soup, brown sugar, Worcestershire sauce, and vinegar. Cook and stir until thick, about 5 minutes. Adjust seasoning to taste, and serve on the toasted hamburger buns.

By KG

Ingredients

• ✓ white vinegar
• cucumber
• salt
• red onion
• water
• white sugar
• dill

Instructions

1. 1 Combine sliced cucumbers and salt in a large bowl and let sweat for 1 hour. Drain liquid and toss cucumbers with onion slices.
2. 2 Combine white vinegar and water in a saucepan over medium-low heat. Stir in sugar until dissolved and simmer until liquid turns clear, 3 to 5 minutes. Pour dressing over cucumbers and onions and stir in dill.
3. 3 Cover and refrigerate for 1 hour.

By Karin Coleman

Ingredients

• ✓ white vinegar
• ham steak
• brown sugar
• maple syrup
• dijon mustard
• clove

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Arrange ham steaks in a baking dish.
2. 2 Whisk brown sugar, maple syrup, Dijon mustard, and vinegar in a bowl; pour over ham steaks. Sprinkle cloves over ham steaks.
3. 3 Bake in the preheated oven until browned on both sides, about 45 minutes, turning every 15 minutes. Discard cloves before serving.

By Chriss Pooler

Ingredients

• ✓ white vinegar
• mustard
• white sugar
• soy sauce
• ketchup
• water
• chicken

Instructions

1. 1 In a medium pot with a lid, blend together mustard, sugar, soy sauce, white vinegar, ketchup and water in the order listed. Bring the sauce to a boil.
2. 2 Add the chicken pieces, and turn down the heat. Place the lid slightly ajar on the pot. Simmer for approximately 45 minutes, or till the chicken is no longer pink and the juices run clear.

By CCLady

Ingredients

• ✓ white vinegar
• beet
• white sugar
• cornstarch
• salt

Instructions

1. 1 Drain the beet liquid into a medium saucepan. To the liquid add vinegar, sugar, cornstarch and salt. Bring to a boil over medium-high heat. Reduce heat to medium; stir in beets and cook until heated through.

By Shearyah Hawkins

Ingredients

• ✓ white vinegar
• beer
• seafood seasoning
• salt
• blue crab

Instructions

1. 1 Combine beer, vinegar, ½ cup seafood seasoning, and salt in a large stockpot over high heat; bring to a strong simmer.
2. 2 Carefully place each crab upside-down and stick a knife through the shell just behind the mouth right before cooking.
3. 3 Fit a screen over simmering beer mixture; layer crabs on the screen.
4. 4 Cover the pot; steam crabs until they turn bright orange and no blue-green color remains, 20 to 30 minutes. Sprinkle crabs with remaining ¼ cup seafood seasoning before serving.

By Steve A

Ingredients

• ✓ white vinegar
• vegetable oil
• blueberry
• balsamic vinegar
• honey

Instructions

1. 1 Combine oil, blueberries, white vinegar, balsamic vinegar, and honey together in a food processor; blend until smooth.

By FAIRUZAH

Ingredients

• ✓ white vinegar
• grape jelly
• paprika
• mustard powder
• brown sugar
• sweet chili sauce
• water
• ham
• sandwich bun

Instructions

1. 1 Stir together the vinegar, grape jelly, paprika, mustard powder, brown sugar, bottled sweet chili sauce, and water in a 2-quart saucepan over medium heat. Bring to a boil, turn heat to low, and simmer for 5 minutes.
2. 2 Mix in the chipped ham and stir to combine with sauce. Refrigerate overnight.
3. 3 The next day, bring the sauce and ham slowly to a simmer over low heat and cook 1 hour, stirring occasionally.
4. 4 Spoon the ham onto sandwich buns to serve.

By PJ's kitchen

Ingredients

• ✓ white vinegar
• onion
• ketchup
• brown sugar
• mustard
• salt
• pepper
• chicken breast

Instructions

1. 1 Mix the onions, ketchup, vinegar, brown sugar, dry mustard, salt, and pepper in a saucepan over medium heat. Cook 15 minutes, stirring occasionally.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
3. 3 Arrange chicken in the baking dish. Pour sauce over the chicken.
4. 4 Bake 25 minutes in the preheated oven, or until chicken juices run clear.

By Margie Eagles

Ingredients

• ✓ white vinegar
• beefsteak tomato
• olive oil
• salt
• pepper

Instructions

1. 1 Slice the top off of each tomato. Hollow out each tomato with a spoon, leaving a 1/2 to 1/4 inch shell. Place tomato pulp in a large bowl.
2. 2 Stir the vinegar and olive oil into the pulp, mixing to break up any large pieces. Season with salt and pepper. Evenly spoon the filling into the tomato shells. Refrigerate for at least 10 minutes before serving.

By Junoir Chef

Ingredients

• ✓ white vinegar
• cornish game hen
• orange juice
• honey
• soy sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place game hen halves with skin sides up into a 9x13-inch roasting pan.
3. 3 Roast hens in the preheated oven for 35 minutes.
4. 4 Stir orange juice, honey, soy sauce, and vinegar together in a small bowl; brush mixture over hens.
5. 5 Roast hens for 5 more minutes and baste again with orange juice mixture. Roast until skin is browned and meat is no longer pink inside, about 10 more minutes.

By Carol Semenuk