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Ingredients

• ✓ vinegar
• vegetable oil
• onion
• garlic
• ginger paste
• coriander
• cumin
• turmeric
• chile powder
• black pepper
• tomato puree
• water
• salt
• egg

Instructions

1. 1 Heat oil in a large pot over medium heat. Add onion; cook and stir until browned, about 5 minutes. Stir in garlic and ginger paste. Mix in coriander, cumin, turmeric, chile powder, and black pepper; cook until fragrant, about 1 minute. Add tomato puree; cook until curry thickens, about 4 minutes.
2. 2 Pour water into the pot; bring sauce to a boil. Stir in vinegar and salt. Slip eggs into the pot; cook until flavors combine, about 5 minutes.

By Louella

Ingredients

• ✓ vinegar
• cilantro
• pork stock
• salt
• turmeric
• tomato
• curry leaf
• vegetable oil
• pork
• water
• clove
• black peppercorn
• cinnamon stick
• cumin seed
• mustard seed
• garlic
• ginger
• onion

Instructions

1. 1 Grind onion, ginger, garlic, mustard seeds, cumin seeds, cinnamon stick, peppercorns, and cloves with just enough vinegar to keep the mixture moving in a blender or food processor until you have a thick paste.
2. 2 Mix remaining vinegar and water together in a large bowl. Add pork cubes to the bowl and thoroughly rinse the meat with the vinegar mixture; drain. Pat pork dry with paper towel.
3. 3 Mix the paste and pork cubes together in a clean bowl, assuring the pork cubes are coated in paste. Cover bowl with plastic wrap. Marinate in refrigerator 8 hours to overnight.
4. 4 Heat vegetable oil in a large skillet over medium-high heat. Fry curry leaves in hot oil until golden brown, 2 to 3 minutes. Add marinated pork, tomatoes, and turmeric; cook and stir until the tomatoes are completely softened, about 10 minutes.
5. 5 Season the pork mixture with salt. Pour enough pork stock over the mixture to assure everything is at least half-submerged. Bring the stock to a simmer, place a cover on the skillet, reduce heat to medium-low, and simmer until the pork is completely tender, 1 to 2 hours.
6. 6 Remove lid from skillet and continue to simmer the mixture until the sauce is very thick, about 10 minutes. Garnish with cilantro.

By Leeloo

Ingredients

• ✓ vinegar
• sweet onion
• garlic
• soy sauce
• chicken

Instructions

1. 1 Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Cook on Low for 6 to 8 hours.

By ADRIENNELAPP

Ingredients

• ✓ vinegar
• olive oil
• soy sauce
• honey
• garlic
• tilapia

Instructions

1. 1 Mix olive oil, soy sauce, vinegar, honey, and garlic together in a small bowl. Place each tilapia fillet in a separate resealable zip-top bag.
2. 2 Pour 1/2 of the marinade into each bag. Seal bags and place in the refrigerator for 1 hour.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Remove fillets from the marinade, shake off excess, and place on a broiling pan with a drip pan or baking sheet underneath. Discard the remaining marinade.
5. 5 Broil in the preheated oven for 3 to 4 minutes. Flip fillets and cook until fish flakes easily with a fork, 2 to 3 minutes more.

By shan528

Ingredients

• ✓ vinegar
• potato
• butter
• salt

Instructions

1. 1 Place potatoes into a pot and pour in enough vinegar to cover; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain well.
2. 2 Heat butter in a large skillet over medium heat. Cook and stir potatoes in melted butter until crunchy and brown, 5 to 10 minutes; season with salt.

By ahmom

Ingredients

• ✓ vinegar
• salad oil
• white sugar
• mustard
• celery seed
• cabbage
• onion
• white sugar
• salt

Instructions

1. 1 Combine vinegar, oil, sugar, mustard, and celery seed for dressing in a saucepan over medium-high heat; bring to a boil.
2. 2 Meanwhile, combine cabbage, onion, sugar, and salt for coleslaw in a bowl.
3. 3 Pour hot dressing over cabbage mixture and mix until incorporated. Place in the refrigerator until chilled, about 2 hours.

By Leanne Mentz

Ingredients

• ✓ vinegar
• orange juice
• oil
• pollo asado seasoning
• granulated garlic
• chicken breast

Instructions

1. 1 Combine orange juice, oil, 1 tablespoon pollo asado seasoning, vinegar, and garlic in a large container, or resealable plastic bag.
2. 2 Sprinkle remaining pollo asado seasoning on chicken. Add chicken to the marinade and refrigerate for 1 hour or overnight.
3. 3 Preheat an air fryer to 370 degrees F (180 degrees C).
4. 4 Drain off marinade from chicken.
5. 5 Air-fry until chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve immediately.

By thedailygourmet

Ingredients

• ✓ vinegar
• pineapple chunk
• water
• brown sugar
• cornstarch
• green bell pepper
• luncheon meat

Instructions

1. 1 Combine juice from canned pineapple, water, brown sugar, vinegar, and cornstarch in a saucepan; bring to a boil and cook, stirring constantly, until sauce is thickened and you notice a change in color, about 5 minutes.
2. 2 Stir pineapple chunks, green bell pepper, and luncheon meat into sauce and simmer until heated through, about 10 minutes.

By annettelovestocook

Ingredients

• ✓ vinegar
• milk
• all-purpose flour
• sourdough starter
• sugar
• baking powder
• salt
• baking soda
• butter

Instructions

1. 1 Make buttermilk by combining milk and vinegar in a small bowl. Stir and let sit until slightly thickened and curdled, 5 to 10 minutes.
2. 2 Mix 1 cup flour, sourdough starter, and buttermilk together in a large, non-reactive bowl. Cover and let dough sit in a warm place, 8 hours to overnight.
3. 3 Add 1 cup flour, sugar, baking powder, salt, and baking soda to the dough; knead lightly until well mixed. Turn dough out onto a work surface that has been sprinkled with remaining 1/2 cup flour. Roll or pat dough out to a thickness of about 1/2 inch. Dip a biscuit cutter into melted butter and cut out biscuits. Reserve any remaining butter.
4. 4 Place biscuits close together in a greased 9x13-inch pan. Cover and let rest for 30 minutes.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Melt any remaining butter and brush over biscuits.
7. 7 Bake in the preheated oven until golden brown, about 30 minutes. Serve warm.

By James Noble

Ingredients

• ✓ vinegar
• chicken drumette
• egg
• all-purpose flour
• soy sauce
• water
• sugar

Instructions

1. 1 Dip chicken in egg beat, then flour. Fry in a large skillet until crispy, about 15 minutes. Drain and place in a 9x13 inch baking dish.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 To Make Sauce: In a small bowl combine the soy sauce, water, sugar and vinegar. Mix together and pour over chicken.
4. 4 Bake in the preheated oven for 30 minutes, or until cooked through and juices run clear.

By Lynda

Ingredients

• ✓ vinegar
• vegetable oil
• pork chop
• water
• brown gravy mix
• brown sugar
• garlic powder

Instructions

1. 1 Heat the vegetable oil in a large skillet over medium heat, and brown the pork chops on both sides, 5 to 8 minutes per side.
2. 2 Whisk together the water, brown gravy mix, brown sugar, vinegar, and garlic powder in a bowl until the sugar is dissolved and the mixture is smooth. Pour the gravy mixture over the browned pork chops. Cover the skillet, reduce heat to low, and simmer until the chops are tender, about 30 minutes.

By Cooking Mama

Ingredients

• ✓ vinegar
• olive oil
• water
• salad dressing mix
• chicken
• butter
• onion
• green bell pepper
• crimini mushroom
• tomato
• cheddar cheese

Instructions

1. 1 Whisk together the vinegar, olive oil, water, and Italian dressing mix in a bowl. Stir in the chicken; allow chicken to marinate while preparing the remaining ingredients.
2. 2 Heat the butter in a skillet over medium-high heat. Stir in the onion and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove the the chicken from the marinade using a slotted spoon, and transfer to the skillet; reserve the remaining marinade. Cook and stir the chicken until no longer pink in the center, 3 to 5 minutes.
3. 3 Stir in the mushrooms; cook and stir until they begin to soften, about 2 minutes. Add tomato and reserved marinade, then sprinkle cheese on top. Do not stir. Cover and simmer on low heat until cheese is melted and chicken is tender, about 20 minutes. Allow the dish to rest for a few minutes before serving.

By Di

Ingredients

• ✓ vinegar
• chicken wing
• garlic powder
• cayenne pepper
• white sugar
• chicken broth
• ketchup
• soy sauce

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Wash chicken wings and pat dry. Sprinkle lightly with garlic powder and cayenne pepper.
3. 3 Cook on the preheated grill, turning every few minutes, until crispy on the outside and no longer pink at the bone and the juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
4. 4 While the wings are grilling, whisk sugar, vinegar, chicken broth, ketchup, and soy sauce together in a large saucepan over medium-high heat. Bring to a boil. Cook until sauce is rendered to 1/2 of the original volume.
5. 5 Preheat the oven to 400 degrees F (200 degrees C).
6. 6 Place wings in a large baking dish and drizzle sauce over top.
7. 7 Bake in the preheated oven until flavors have intermingled, 10 to 15 minutes.

By Laura

Ingredients

• ✓ vinegar
• alfredo sauce
• salmon fillet
• lemon
• basil
• parsley
• rotini pasta
• parmesan cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Heat Alfredo sauce in a medium saucepan over medium heat.
2. 2 Place salmon in a baking dish. Mix the lemon juice and vinegar in a small bowl, and pour over the salmon. Season with basil and parsley.
3. 3 Bake salmon 15 minutes in the preheated oven, until easily flaked with a fork. Remove from heat, and break into bite sized pieces.
4. 4 Bring a large pot of lightly salted water to a boil. Add rotini, and cook 8 to 10 minutes or until al dente. Drain, and place in a large bowl.
5. 5 Gently toss the salmon, pasta, and Alfredo sauce together in the large bowl. Serve with the Parmesan cheese.

By DELILAH_DILLON

Ingredients

• ✓ vinegar
• beet
• water
• brown sugar
• cornstarch
• cinnamon
• nutmeg
• clove
• butter

Instructions

1. 1 Place beets into a large saucepan and pour in enough water to cover by 1 inch. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until beets are easily pierced with a fork, about 10 minutes. Drain.
2. 2 Whisk 1/4 cup water, brown sugar, vinegar, cornstarch, cinnamon, nutmeg, and cloves together in a saucepan over medium heat. Add beets and butter and cook, stirring constantly, until mixture comes to a boil. Cook until sauce thickens slightly, 1 to 2 minutes. Serve hot or cold.

By DOGSTAR1

Ingredients

• ✓ vinegar
• sweetened condensed milk
• teriyaki sauce
• red curry paste
• chicken breast
• bamboo skewer

Instructions

1. 1 In a medium bowl, stir together the sweetened condensed milk, teriyaki sauce, vinegar and curry paste. Coat chicken with the sauce, and marinate in the refrigerator for at least 1 1/2 hours.
2. 2 Preheat a grill or broiler for high heat. Remove chicken from the marinade and thread onto skewers. Discard remaining marinade.
3. 3 Grill or broil chicken for 3 minutes per side, or until cooked through.

By SHANLEI

Ingredients

• ✓ vinegar
• olive oil
• pork chop
• chicken broth
• soy sauce
• pineapple juice
• brown sugar
• cornstarch
• pineapple chunk

Instructions

1. 1 Heat oil in a skillet over medium heat. Sear pork chops in the hot skillet for 5 minutes per side. Transfer chops to a plate.
2. 2 Add broth, soy sauce, and vinegar to the skillet; bring to a boil. Return chops to the skillet, reduce the heat, and simmer until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Turn off the heat; transfer chops to a plate and keep warm. Leave cooking liquid in the skillet.
3. 3 Stir pineapple juice, brown sugar, and cornstarch together in a bowl.
4. 4 Pour pineapple juice mixture into the skillet and mix with cooking liquid. Cook over medium-low heat, stirring occasionally, until sauce comes to a boil and thickens slightly. Add pineapple chunks and cook until heated through, 1 to 2 minutes. Serve sauce with chops.

By BREANNA20

Ingredients

• ✓ vinegar
• water
• ketchup
• brown sugar
• lemon juice
• worcestershire sauce
• salt
• mustard
• chili powder
• chicken thigh

Instructions

1. 1 Preheat the oven to 500 degrees F (260 degrees C). In a small saucepan over medium heat, stir together the water, ketchup, brown sugar, vinegar, lemon juice, and Worcestershire sauce. Season with salt, mustard powder, and chili powder. Simmer the sauce for 15 minutes.
2. 2 Place the chicken thighs into an oblong baking dish, and pour the sauce over them. Cover tightly.
3. 3 Bake for 15 minutes in the preheated oven, then reduce the temperature to 300 degrees F (150 degrees C), and bake for one hour. Remove cover, stir and bake uncovered for 15 minutes.

By RENA R

Ingredients

• ✓ vinegar
• ground beef
• onion
• green bell pepper
• brown sugar
• ketchup
• mustard
• clove
• salt
• hamburger bun

Instructions

1. 1 In a large skillet over medium heat, combine the ground beef, onion, and green pepper. Cook until beef is browned, and drain off excess grease. Stir in the brown sugar, vinegar, ketchup and mustard, and season with cloves and salt. Simmer for 30 minutes on low. Serve on hamburger buns.

By Jennifer Carlen

Ingredients

• ✓ vinegar
• pork sparerib
• onion
• ketchup
• water
• celery
• worcestershire sauce
• white sugar
• mustard
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Arrange spareribs in a large, lidded roasting pan.
2. 2 Mix onion, ketchup, water, celery, vinegar, Worcestershire sauce, sugar, Dijon mustard, and salt in a bowl; pour mixture over spareribs. Cover.
3. 3 Bake in the preheated oven for 90 minutes. Uncover and continue to bake until pork is tender and sauce is thickened, about 30 minutes more.

By Chelsey Wolnowski

Ingredients

• ✓ vinegar
• beef stew meat
• water
• soy sauce
• brown sugar
• cornstarch

Instructions

1. 1 Heat a deep skillet over medium heat. Cook and stir beef in hot skillet until completely browned, 7 to 10 minutes. Transfer beef to a slow cooker.
2. 2 Whisk water, vinegar, soy sauce, brown sugar, and cornstarch together until smooth; pour over the beef.
3. 3 Cook on Low until the beef is tender and the sauce is thick, 6 to 8 hours.

By SDSCHMIDT

Ingredients

• ✓ vinegar
• smoked sausage
• onion
• green bell pepper
• apricot preserves
• cornstarch
• soy sauce
• ginger
• pineapple
• tomato

Instructions

1. 1 Heat a skillet over medium heat; cook and stir sausage, onion, and bell pepper in the hot skillet until vegetables are tender, about 5 minutes.
2. 2 Whisk apricot preserves, cornstarch, soy sauce, vinegar, and ginger in a small bowl; stir mixture into sausage mixture. Cook and stir until thickened, about 5 minutes. Add pineapple chunks and tomatoes. Continue to cook and stir until heated through, about 10 minutes more.

By LisaH

Ingredients

• ✓ vinegar
• ground beef
• egg
• milk
• onion
• bread crumb
• salt
• pepper
• peach
• ketchup
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix together the ground beef, egg, milk, onion, bread crumbs, salt and pepper. Press into a 9 inch pie pan like a crust. Prick meat all over using a fork.
3. 3 Bake for 25 to 30 minutes in the preheated oven. Remove from the oven, and pour off any excess fat. Arrange the sliced peaches over the beef. Mix together the vinegar, ketchup and brown sugar, and spoon over the top of the peaches.
4. 4 Bake for an additional 20 minutes. Let stand for at least 10 minutes before serving.

By Diana Webb

Ingredients

• ✓ vinegar
• brown sugar
• all-purpose flour
• mustard
• water
• pineapple
• raisin

Instructions

1. 1 Whisk brown sugar and flour together in a saucepan; add vinegar and mustard and whisk until smooth and free of lumps. Mix water, pineapple, and raisins into brown sugar mixture and simmer over medium heat, stirring often, until thickened, about 10 minutes.

By raesive

Ingredients

• ✓ vinegar
• bacon drippings
• pork sparerib
• garlic salt
• black pepper
• mustard
• molasses
• soy sauce
• worcestershire sauce
• hot pepper sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat bacon drippings in a large, heavy skillet over medium heat. Place spareribs in the skillet, and brown on each side for about 5 minutes. Season with garlic salt and pepper.
3. 3 In a medium bowl, mix mustard, molasses, soy sauce, vinegar, Worcestershire sauce, and hot pepper sauce.
4. 4 Place browned ribs in a large baking dish. Cover with the mustard sauce mixture.
5. 5 Bake 2 1/2 to 3 hours in the preheated oven, basting occasionally with the sauce mixture, to an internal temperature of 160 degrees F (70 degrees C).

By Kris

Ingredients

• ✓ vinegar
• ground turkey
• bread crumb
• onion
• egg
• salt
• black pepper
• maple syrup
• ketchup
• mustard
• vegetable oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C), and grease a 9x12 inch baking dish.
2. 2 Mix the ground turkey, bread crumbs, onion, egg, salt, and pepper in a bowl, and form into 6 patties. Place the patties in the prepared baking dish.
3. 3 Stir together the maple syrup, ketchup, mustard, vinegar, and oil in a bowl, and set aside.
4. 4 Bake the patties in the preheated oven for 20 minutes, remove from oven, and turn them over.
5. 5 Drizzle the patties with the maple syrup mixture, return to the oven, and bake until the patties are browned and the sauce is bubbling and thickened, about 45 minutes.

By CUPYCAKESMURF

Ingredients

• ✓ vinegar
• chicken stock
• cornstarch
• garlic
• brown sugar
• ketchup
• pork loin
• mushroom
• red onion
• cherry tomato
• rice

Instructions

1. 1 Stir the stock, cornstarch, brown sugar, ketchup and vinegar in a 1-quart saucepan until the mixture is smooth. Cook and stir over medium-high heat until the mixture boils and thickens. Remove the saucepan from the heat.
2. 2 Thread alternately the pork, mushrooms and onion onto 4 skewers.
3. 3 Lightly oil the grill rack and heat the grill to medium. Grill the kabobs for 20 minutes or until the pork is cooked through, turning and brushing often with the stock mixture. Place 1 tomato onto the end of each skewer.
4. 4 Heat the remaining stock mixture over medium heat to a boil. Serve with the kabobs and rice.

By Campbell's Kitchen

Ingredients

• ✓ vinegar
• peanut oil
• firm tofu
• broccoli
• red bell pepper
• mushroom
• peanut butter
• water
• soy sauce
• molasses
• cayenne pepper

Instructions

1. 1 Heat oil in a large skillet or wok over medium-high heat. Sauté tofu, broccoli, bell pepper, and mushrooms for 5 minutes.
2. 2 Combine peanut butter, hot water, vinegar, soy sauce, molasses, and cayenne pepper in a small bowl. Pour over vegetables and tofu. Simmer until vegetables are tender-crisp, 3 to 5 minutes.

By Anne Buchanan

Ingredients

• ✓ vinegar
• ground beef
• rolled oat
• evaporated milk
• onion
• salt
• black pepper
• worcestershire sauce
• granulated sugar
• ketchup
• onion
• vegetable oil

Instructions

1. 1 In a medium bowl, mix the ground beef, oats, milk, 2 tablespoons minced onion, salt, and pepper. Let stand for a few minutes until milk is absorbed, and shape into 8 patties.
2. 2 In a small bowl, thoroughly mix the Worcestershire sauce, vinegar, sugar, ketchup, and 1/4 cup chopped onion; set aside.
3. 3 Heat the oil in a medium skillet over medium heat, and fry the patties until brown on both sides. Pour the sauce in with the patties, and reduce heat. Continue cooking about 15 minutes.

By Paula

Ingredients

• ✓ vinegar
• water
• green bean
• corn
• black bean
• tomato
• celery
• green bell pepper
• onion
• white sugar
• olive oil
• salt
• black pepper

Instructions

1. 1 Bring water to a boil in a pot. Add green beans and cook until just crisp-tender, 4 to 5 minutes. Drain and rinse immediately in cold water.
2. 2 Transfer green beans to a large bowl and stir in corn, black beans, tomatoes, celery, bell pepper, and onion.
3. 3 Mix apple cider vinegar, sugar, olive oil, salt, and pepper together in a small bowl. Pour over vegetables and stir to coat. Refrigerate, covered, for 4 hours, or up to overnight.

By Sue Wilker Rockamann