Type what you have

Ingredients

• ✓ white wine vinegar
• mustard
• dill
• garlic
• lemon juice
• olive oil
• salt
• black pepper

Instructions

1. 1 Stir vinegar and mustard together in a small bowl until smooth. Stir dill, garlic, and lemon juice into vinegar mixture. Slowly stream olive oil into mixture while whisking continuously until dressing is creamy and smooth. Season with salt and pepper.

By Allrecipes Member

Ingredients

• ✓ white wine vinegar
• potato
• bacon
• onion
• white sugar
• kosher salt
• black pepper
• cayenne pepper
• parsley

Instructions

1. 1 Preheat an outdoor grill to 375 degrees F (190 degrees C) and lightly oil the grate.
2. 2 Arrange potatoes on grill grate; grill, flipping occasionally, until barely just tender when poked with a skewer, about 15 minutes. Let sit until cool enough to handle.
3. 3 Cook bacon in a skillet over medium heat until grease becomes foamy, about 5 minutes. Remove half the bacon with a slotted spoon; drain on paper towels and reserve for topping. Add onion to remaining bacon in the skillet; cook until translucent, about 5 minutes more.
4. 4 Meanwhile, peel potatoes. Cut into quarters, then into 1/2-inch slices. Place in a bowl.
5. 5 Stir vinegar, sugar, salt, black pepper, and cayenne into bacon-onion mixture. Increase heat to medium-high; bring to a boil. Stir and remove dressing from heat.
6. 6 Pour dressing over potatoes; toss to combine. Let sit for 5 minutes. Stir again; add parsley and top with reserved bacon. Enjoy warm.

By John Mitzewich

Ingredients

• ✓ white wine vinegar
• chicken gizzard
• onion
• green bell pepper
• garlic
• corn oil
• bay leaf
• black peppercorn
• green olive
• salt

Instructions

1. 1 Place chicken gizzards in a large saucepan and pour in enough water to cover. Simmer over low heat until tender, approximately 30 minutes.
2. 2 While gizzards are simmering, mix together onion, bell pepper, garlic, vinegar, oil, bay leaves, olives, and peppercorns in a large bowl. When ready, drain gizzards and mix into bowl. Season with salt to taste and marinate at least an hour in refrigerator.

By Nitzy

Ingredients

• ✓ white wine vinegar
• water
• salt
• white sugar
• dill
• shrimp
• vegetable oil
• dill
• salt
• pepper

Instructions

1. 1 Bring water to a boil in a large pot over high heat. Add salt, sugar, and dill sprigs; stir until sugar has dissolved. Pour in shrimp and cook until the shells turn pink, and the meat is no longer translucent, 3 to 4 minutes. Strain the shrimp through a colander, discard dill sprigs, and chill until cold in the refrigerator, about 30 minutes.
2. 2 Once shrimp have cooled, peel and devein them; discard the shells. Whisk together oil, vinegar, minced dill, salt, and pepper; toss with shrimp meat to coat. Cover, and chill overnight in the refrigerator; serve with sprigs of fresh dill.

By WOLSELEY

Ingredients

• ✓ white wine vinegar
• beef stew meat
• all-purpose flour
• butter
• onion
• water
• thyme
• bay leaf
• salt
• black pepper
• brown beer
• bread
• mustard
• carrot
• brown sugar

Instructions

1. 1 Dredge the meat in the flour. In a Dutch oven, melt the butter over medium heat. Brown meat in butter, then add the onions and fry until glazed. Stir in water and vinegar. Season with thyme, bay leaves, and salt and pepper to taste. Cover, and simmer for 30 minutes.
2. 2 Mix in the beer. Spread mustard over bread, then add the bread and the carrots to the meat. Cover, and simmer for 30 minutes. Mix in the brown sugar (two tablespoons is a minimum! A lot of people prefer more).

By Edda

Ingredients

• ✓ white wine vinegar
• sour cream
• parsley
• black pepper
• bay leaf
• salt
• green cabbage
• water
• brown sugar
• parsnip
• rutabaga
• carrot
• garlic
• yellow onion
• olive oil
• beet greens
• beet

Instructions

1. 1 Cut the greens off the beets. Remove stems and discard. Wash and dry leaves, then chop. Set aside.
2. 2 Scrub beets and place into a saucepan. Cover with water and bring to a boil. Reduce heat and cook, covered, until beets can be easily pierced with a knife, 30 to 40 minutes. Drain and rinse under cold water until cool enough to handle. Peel immediately and grate coarsely. Set aside.
3. 3 Heat olive oil in a large wide pot or Dutch oven over low heat. Add onion and slowly cook until soft and translucent, stirring often, 3 to 5 minutes. Add garlic and cook until fragrant without browning, about 1 minute.
4. 4 Add carrots, rutabaga, and parsnip and cook over medium heat until vegetables start to soften, 12 to 15 minutes. Sprinkle with brown sugar and continue cooking until vegetables start to brown in some spots, 3 to 5 minutes. Add 2 quarts water, cabbage, salt, and bay leaf; stir well.
5. 5 Bring to a boil, reduce heat, and simmer until the vegetables are soft, 10 to 15 minutes. Stir in beet greens in the last 2 minutes. Leave the pot uncovered so beet greens maintain their color.
6. 6 Mix in grated beets and remove borscht from the heat immediately to stop the cooking process; this will preserve its bright color. Season with vinegar, salt, and pepper.
7. 7 Serve sprinkled with parsley and a dollop of sour cream.

By nch

Ingredients

• ✓ white wine vinegar
• cucumber
• red onion
• sugar
• ginger paste
• black sesame seed

Instructions

1. 1 Peel cucumbers, cut in half lengthwise, and scoop out the seeds. Cut each half into 1/4-inch slices and place in a medium bowl. Stir in red onion slices and set aside.
2. 2 Whisk vinegar, sugar, and ginger paste together in a small bowl until the sugar is dissolved. Add dressing to cucumber mixture and mix well. Stir in sesame seeds and refrigerate for about 1 hour to let the flavors meld.

By lutzflcat

Ingredients

• ✓ white wine vinegar
• parmesan cheese
• olive oil
• brussels sprout
• orange
• hazelnut
• grape

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Oil a sheet pan and place 1 tablespoon of shredded Parmesan in piles on the pan.
2. 2 Bake for 8 minutes or until cheese starts to brown. Remove from oven and let cool for 1 minute. Remove crisps from the pan and cool completely.
3. 3 In a small bowl, whisk together vinegar and olive oil. Add dressing to the chopped Brussels sprouts and toss until coated. Transfer to serving bowl and top with orange wedges, hazelnuts, and red grapes. Garnish with Parmesan crisps.

By BelGioioso Cheese

Ingredients

• ✓ white wine vinegar
• garlic scape
• lemon
• kosher salt
• olive oil
• canola oil
• walnut

Instructions

1. 1 Combine garlic scapes, lemon juice, vinegar, salt, olive oil, canola oil, and walnuts in a blender. Blend into a smooth paste. Adjust seasoning if needed.

By John Mitzewich

Ingredients

• ✓ white wine vinegar
• tomato
• red onion
• salt
• okra

Instructions

1. 1 Preheat an outdoor grill for medium-high heat, and lightly oil grate.
2. 2 Combine tomato, onion, vinegar, and salt in a bowl; set aside.
3. 3 Cook okra on the preheated grill until slightly charred with a few black areas on skins, about 5 minutes. Toss okra into tomato mixture; serve.

By Ingrid Taojo

Ingredients

• ✓ white wine vinegar
• mustard
• soy sauce
• honey
• garlic
• vegetable oil
• chicken breast
• sesame seed
• green grape

Instructions

1. 1 Combine mustard, soy sauce, honey and vinegar. Set sauce aside.
2. 2 In a 9 x 13 inch pan, combine garlic and oil. Place chicken in pan skin side down.
3. 3 If using thighs, bake covered at 400 degrees F (205 degrees C) for 25 minutes. If using breasts, bake covered at 400 degrees F (205 degrees C) for 10 minutes. Uncover, and turn chicken pieces over. Sprinkle with sesame seeds. Bake until no longer pink in center, about 15 to 20 minutes. Sprinkle grapes over chicken, and bake 5 minutes longer. Remove from oven, and arrange chicken and grapes on platter. Pass sauce when serving.

By CHRISTYJ

Ingredients

• ✓ white wine vinegar
• sesame oil
• vegetable oil
• rice vinegar
• soy sauce
• sugar
• ginger root
• salt
• napa cabbage
• carrot
• sesame seed
• scallion

Instructions

1. 1 Bring white wine vinegar to a simmer in a small saucepan over medium heat. Cook until reduced to 2 tablespoons, 4 to 6 minutes. Transfer to a large bowl and let cool completely, about 10 minutes. Whisk in sesame oil, vegetable oil, rice vinegar, soy sauce, sugar, ginger, and salt.
2. 2 Add cabbage and carrots to the bowl with the dressing and toss to coat. Let stand 5 minutes. Add sesame seeds and scallions.

By chpmnk42

Ingredients

• ✓ white wine vinegar
• olive oil
• honey
• mustard
• salt
• black pepper
• basil
• spinach
• nectarine
• almond
• red onion
• red bell pepper
• halloumi cheese

Instructions

1. 1 Whisk vinegar, olive oil, honey, mustard, salt, pepper, and basil together in a medium bowl. Set vinaigrette aside.
2. 2 Toss 1/2 of the vinaigrette together with spinach, nectarine, almonds, red onion, and bell pepper in a large bowl.
3. 3 Heat a nonstick skillet over medium-high heat. Add strips of halloumi and let cook until the undersides are golden brown and all liquid has been released and evaporates, about 4 minutes. Flip and cook until other side is golden brown, about 1 minute more.
4. 4 Plate servings of salad, top with warm halloumi slices, and serve with remaining vinaigrette.

By SunnyDaysNora

Ingredients

• ✓ white wine vinegar
• olive oil
• strawberry preserves
• mustard
• salt
• red leaf lettuce
• strawberry
• blueberry
• feta cheese
• almond

Instructions

1. 1 Combine olive oil, preserves, white wine vinegar, Dijon mustard, and sea salt in the bowl of a small food processor. Pulse several times, until dressing is combined. Pour into a serving container and set aside.
2. 2 Wash lettuce and dry in a salad spinner. Use some of the outer, larger leaves to line a medium salad bowl, with the red color of the leaves to the outside of the bowl.
3. 3 Tear remaining lettuce leaves and add to the bed of whole leaves. Arrange strawberries, blueberries, and feta cheese crumbles on top of the torn lettuce. Sprinkle with sliced almonds and drizzle with strawberry vinaigrette. Refrigerate any remaining dressing in a sealed container, up to 5 days.

By Bibi

Ingredients

• ✓ white wine vinegar
• celery root
• rapeseed oil
• lemon juice
• salt
• black pepper

Instructions

1. 1 Peel and quarter celery root. Place in a pot of lightly salted water. Bring to a boil, reduce heat, and simmer until tender, about 20 minutes. Drain and set aside until cool enough to handle. Cut into slices and place into a salad bowl.
2. 2 Combine oil, lemon juice, vinegar, salt, and pepper in a small bowl. Pour dressing over celery root. Allow to marinate for at least 2 hours to intensify flavors.

By barbara

Ingredients

• ✓ white wine vinegar
• vegetable oil
• potato pierogi
• cheese pierogi
• bacon
• cabbage
• onion
• tomato
• white sugar
• salt

Instructions

1. 1 Heat 1 tablespoon oil in a large skillet over medium heat. Add frozen pierogies and cook, turning occasionally, until golden brown, about 8 minutes per side. Keep warm until ready to serve.
2. 2 At the same time, cook bacon in a large, deep skillet over medium-high heat until evenly browned, 7 to 10 minutes. Remove bacon to a paper towel-lined plate, reserving drippings in the pan.
3. 3 Add cabbage and onion to the bacon drippings. Stir, cover, and cook over medium heat for 10 minutes. Stir in tomatoes, remaining 1 tablespoon oil, vinegar, sugar, and salt. Add bacon and cook, uncovered, for 5 minutes.
4. 4 Combine pierogies with the cabbage mixture and serve.

By MOLSON7

Ingredients

• ✓ white wine vinegar
• cheddar cheese
• cream cheese
• olive oil
• parsley
• basil
• green onion
• garlic
• pimento
• sugar
• salt
• black pepper

Instructions

1. 1 Place Cheddar cheese and cream cheese in the freezer for 20 minutes to firm up before slicing.
2. 2 Meanwhile, combine olive oil, vinegar, parsley, basil, green onions, garlic, pimento, sugar, salt, and pepper in a lidded jar. Cover tightly and shake vigorously. Set marinade aside.
3. 3 Remove cheeses from the freezer. Cut block of Cheddar cheese in half lengthwise, then crosswise into 1/4-inch slices. Set aside. Cut the block of cream cheese following the same procedure. Arrange alternating Cheddar and cream cheese slices standing on edges in a shallow baking dish. Pour marinade over cheese. Cover and refrigerate at least 8 hours.
4. 4 Transfer cheese slices to a serving platter in the same alternating pattern. Spoon marinade over the cheese.

By JenniferCooks

Ingredients

• ✓ white wine vinegar
• peach preserves
• horseradish
• ginger root
• salt
• black pepper
• chicken breast

Instructions

1. 1 Combine peach preserves, vinegar, horseradish, ginger, salt, and black pepper in a microwave-safe bowl. Microwave on high until preserves are melted, stirring halfway through, 30 to 60 seconds. Cool marinade to room temperature.
2. 2 Rinse chicken breasts, pat dry, and place in a resealable plastic bag.
3. 3 Add marinade to the plastic bag, toss chicken to coat, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 to 24 hours, flipping chicken occasionally.
4. 4 Preheat an outdoor grill for medium-high, indirect heat and lightly oil the grate.
5. 5 Remove chicken from marinade and shake off excess. Discard remaining marinade.
6. 6 Cook on the preheated grill over indirect heat, covered, until chicken is browned and cooked through, about 30 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By mkinshella

Ingredients

• ✓ white wine vinegar
• olive oil
• onion
• carrot
• bay leaf
• butternut squash
• white wine
• chicken broth
• persimmon
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add carrots and bay leaf and cook an additional 5 minutes. Add butternut squash and keep cooking, 5 more minutes.
2. 2 Pour white wine into the pot and allow to evaporate. Add chicken broth, bring to a boil, and add persimmons. Cover and simmer until squash is soft, about 20 minutes. Remove bay leaf and puree with an immersion blender until smooth. Season with vinegar, salt, and pepper.

By superchef

Ingredients

• ✓ white wine vinegar
• black bean
• kidney bean
• butter bean
• lima bean
• brown sugar
• onion
• tomato sauce
• celery
• mustard powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir black beans, kidney beans, butter beans, lima beans, brown sugar, onion, tomato sauce, celery, vinegar, and mustard powder together in a four-quart casserole dish; cover with aluminum foil.
3. 3 Bake in the preheated oven for 1 hour.

By Willy Emmanuel

Ingredients

• ✓ white wine vinegar
• olive oil
• mustard
• garlic powder
• salt
• black pepper
• cabbage

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Whisk oil, vinegar, mustard, garlic powder, salt, and black pepper together in a bowl.
2. 2 Remove any loose outer leaves from the cabbage. Trim the stem so the cabbage sits flat on a cutting board. Cut vertically into six 3/4-inch-thick "steaks". Place the steaks on a baking sheet.
3. 3 Brush one side of the steaks with some of the oil mixture.
4. 4 Place the steaks on the grill, oiled-side down; close the lid and grill for 5 minutes. Brush more oil mixture on top and gently flip over; close lid and grill until tender-crisp and slightly charred, 5 to 7 minutes more. Remove to a platter and drizzle with any remaining oil mixture.

By France Cevallos

Ingredients

• ✓ white wine vinegar
• mayonnaise
• sugar
• hot pepper sauce
• bacon
• broccoli florets
• fruit and nut trail mix
• red onion

Instructions

1. 1 Mix together mayonnaise, sugar, vinegar, and hot sauce in a medium bowl until smooth. Set aside to allow sugar to dissolve into dressing.
2. 2 Meanwhile, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool enough to handle, about 10 minutes. Crumble.
3. 3 Combine crumbled bacon, broccoli, trail mix, and red onion in a large serving bowl. Add dressing and toss thoroughly.

By Sharon Dyson-Demers

Ingredients

• ✓ white wine vinegar
• peach
• mango
• garlic
• rosemary
• thyme
• brown sugar
• black pepper
• bourbon whiskey
• olive oil
• chicken breast
• cedar plank

Instructions

1. 1 Place the peach, mango, garlic, rosemary, thyme, brown sugar, pepper, whiskey, olive oil, and white wine vinegar into a blender. Cover, and puree until smooth.
2. 2 Pour 2/3 of the marinade into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 5 hours. Reserve the remaining marinade in a sealed container in the refrigerator.
3. 3 Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Place the plank on the grill and lightly brush the plank with olive oil.
4. 4 Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. When the plank has started smoking place the chicken on the plank. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 10 minutes per sided. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Brush the chicken with the reserved marinade.

By Chef Eden

Ingredients

• ✓ white wine vinegar
• cavatappi pasta
• sour cream
• mayonnaise
• parmesan cheese
• dill weed
• sugar
• black pepper
• salt
• garlic powder
• lemon
• celery
• salmon

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook cavatappi pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, run under cold water, drain again, and allow to cool.
2. 2 Whisk sour cream, mayonnaise, Parmesan cheese, dill, white wine vinegar, sugar, pepper, salt, garlic powder, and lemon zest together.
3. 3 Mix pasta and celery together in a large mixing bowl. Pour in dressing mixture and toss to coat. Gently stir in salmon pieces. Chill for at least 4 hours before serving.

By SunnyDaysNora

Ingredients

• ✓ white wine vinegar
• water
• margarine
• garlic salt
• worcestershire sauce
• black pepper
• hot sauce
• chicken breast

Instructions

1. 1 Whisk water, vinegar, butter, garlic salt, Worcestershire sauce, hot sauce, and black pepper together in a bowl; transfer to a large, resealable plastic bag. Add chicken, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator at least 4 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil grate.
3. 3 Remove chicken from marinade and shake off excess. Discard remaining marinade.
4. 4 Cook on the preheated grill until no longer pink in the center, about 10 minutes per side.

By Wendy Shirley

Ingredients

• ✓ white wine vinegar
• cucumber
• honey
• red chile flake
• salt
• hazelnut
• halloumi cheese
• mint
• fig

Instructions

1. 1 Cut cucumber into chunky half-moons, then scrape out the core. Place cucumber in a medium bowl with vinegar, honey, chile flakes, and salt; set aside to pickle for 10 to 15 minutes.
2. 2 While the cucumbers are pickling, toast hazelnuts in a medium skillet over medium heat until browned and fragrant, 5 to 10 minutes. Remove from the skillet and chop coarsely when cool enough to handle.
3. 3 Slice halloumi cheese into 3/8-inch slices and place in a nonstick skillet over medium heat. Cook until crisp, 2 to 3 minutes per side.
4. 4 Mix chopped hazelnuts and mint into the pickled cucumbers. Add halloumi and figs and toss to coat.

By OneWholesomeMeal

Ingredients

• ✓ white wine vinegar
• ground lamb
• egg
• oregano
• sherry
• red pepper flakes
• garlic
• green onion
• mint
• cilantro
• bread crumb
• salt
• black pepper
• hamburger bun

Instructions

1. 1 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. 2 Mix the lamb, egg, oregano, sherry, vinegar, red pepper flakes, garlic, green onions, mint, cilantro, bread crumbs, salt, and pepper together in a mixing bowl with your hands until evenly blended. Form into five patties.
3. 3 Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serve on buns.

By Jo

Ingredients

• ✓ white wine vinegar
• soy sauce
• sesame oil
• honey
• five-spice powder
• garlic
• ginger
• pork sparerib

Instructions

1. 1 Combine soy sauce, white wine vinegar, sesame oil, honey, five-spice powder, garlic, and ginger in a large storage bag. Shake to mix well. Add ribs to marinade; refrigerate 4 to 8 hours, turning bag occasionally.
2. 2 Preheat an oven to 325 degrees F (165 degrees C). Remove ribs from marinade and place in a roasting pan; cover tightly with aluminum foil.
3. 3 Cook ribs for one hour, turning occasionally. Increase oven temperature to 400 degrees F. Remove foil from pan and bake an additional 20 minutes, turning once, until ribs are nicely browned.

By Evanescence6

Ingredients

• ✓ white wine vinegar
• bread
• olive oil
• mozzarella cheese
• tomato
• cucumber
• red onion
• basil
• olive oil
• garlic
• salt
• black pepper
• bison flank steak
• salt
• black pepper

Instructions

1. 1 Preheat oven to 450 degrees F. Place bread pieces in a shallow baking pan. Drizzle with the 2 tablespoons oil; toss gently to coat. Bake for 5 minutes or until toasted, stirring once or twice. Cool slightly; transfer to a very large bowl.
2. 2 Combine mozzarella cheese, tomatoes, cucumber, onion, and basil in a large bowl; set aside.
3. 3 For dressing, whisk together vinegar, the 3 tablespoons oil, the garlic, the 1/2 teaspoon salt, and the 1/4 teaspoon pepper in a small bowl. Pour dressing over the tomato mixture; toss to coat. Spoon the tomato mixture over the bread; toss to coat. Let stand for 15 minutes to allow the flavors to blend. Serve with Grilled Bison Flank Steak.
4. 4 Grilled Bison Flank Steak: Sprinkle bison flank steak with the 1 teaspoon salt and the 1/4 teaspoon pepper. For gas or charcoal grill, place steak on the rack of an uncovered grill directly over medium-high heat. Grill for 8 to 10 minutes or until desired doneness. Cover bison flank steak with foil and let stand for 5 minutes. Thinly slice steak across the grain.

By The Bison Council

Ingredients

• ✓ white wine vinegar
• onion
• garlic
• herbes de provence
• vegetable broth
• mushroom
• leek
• arborio rice
• soy milk
• pea
• lemon juice
• nutritional yeast
• salt
• black pepper

Instructions

1. 1 Heat a large saucepan over medium-high heat. Saute onion, garlic, and herbes de Provence. Add some vegetable broth if the mixture is too dry. Add mushrooms and leeks; cook until heated through, 3 to 4 minutes.
2. 2 Pour remaining vegetable broth and rice into the mushroom mixture. Add soy milk and vinegar. Let simmer until liquid is absorbed, stirring occasionally, 15 to 20 minutes.
3. 3 Stir peas, lemon juice, and nutritional yeast into the rice mixture. Cook until peas are warmed through, about 3 minutes. Turn off heat; season with salt and pepper.

By nutriciously