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Instant Pot DIY Facial Toner

Instant Pot DIY Facial Toner

Prep
5 min
Cook
5 min
Total
75 min

Instructions

  1. 1 Combine vinegar, water, and thyme in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 5 minutes for pressure to build.
  2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 3 minutes. Let sit for 1 hour to steep.
  3. 3 Strain liquid into a clean bottle. Apply to your clean face with cotton pads twice a day, making sure to avoid the eyes.

By Soup Loving Nicole

Air Fryer Salt and Vinegar Potato Chips
Appetizer American

Air Fryer Salt and Vinegar Potato Chips

3.0

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Place vinegar in a large soup pot and bring to a boil. Add potatoes and boil for 5 minutes. Remove from heat, cover, and let sit for 30 minutes.
  2. 2 Line a baking sheet with paper towels. Drain potatoes but do not rinse. Arrange potato slices on the baking sheet, making sure none are overlapping. Cover the top of the potatoes with paper towels. Repeat layers until all potatoes have been dried.
  3. 3 Preheat an air fryer oven to 400 degrees F (200 degrees C) according to manufacturer's instructions. Place the basket rack in the top slot. This will act as a shield so that the fan does not blow the chips around once they start to fry.
  4. 4 Arrange potatoes slices on the remaining 3 racks and lightly sprinkle with salt. Place racks in the air fryer oven and cook for 10 minutes. Remove the top rack of chips and transfer chips to a plate. Set timer for 2 more minutes and then remove the next highest rack of chips. Set timer for 1 minute for the final rack of chips. Serve immediately.

By Soup Loving Nicole

M.D.K's Famous Dressing

M.D.K's Famous Dressing

3.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a medium size jar with a tight fitting lid, combine sugar, vinegar and salt and pepper. Cover tightly and shake for approximately thirty seconds. If necessary, add a few drops of water to thin out dressing. Pour on your favorite salad.

By M DK

Honey Garlic Vinaigrette

Honey Garlic Vinaigrette

4.5

Prep
10 min
Cook
Total
55 min

Instructions

  1. 1 In a container, combine oil, vinegar, honey, and garlic. Cover, and shake until blended. Set aside for 45 minutes, to allow flavors to combine. Shake again before serving.

By Dawn V.

Candied Dill Pickles
Snack American

Candied Dill Pickles

4.5

Prep
10 min
Cook
Total
10090 min

Instructions

  1. 1 Stir sugar and cider vinegar together in a large bowl until sugar is dissolved. Add pickle slices and stir to coat.
  2. 2 Pour pickles into a clean jar and seal. Store in refrigerator, flipping the jar daily, for 1 week.

By crimsontide

Firehouse BBQ Sauce

Firehouse BBQ Sauce

3.8

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Pour ketchup into a large saucepan. Pour vinegar into the ketchup bottle, shake to loosen any remaining ketchup, and pour into the saucepan. Save the bottle, and clean. Stir in the brown sugar, butter, and red pepper flakes. Cook over medium heat until almost boiling, but do not boil. For convenience, refrigerate leftover sauce in the clean ketchup bottle.

By LAURAL840

Portuguese Burnt Sugar Candy
Dessert European

Portuguese Burnt Sugar Candy

4.1

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 In a saucepan, stir together the sugar, water and vinegar. Bring to a full rolling boil over medium-high heat. Continue to boil for about 15 minutes, or until the mixture turns a deep golden brown, or use a candy thermometer. The temperature should reach 300 degrees F (149 degrees C). Remove from the heat, and pour onto two well buttered heavy dinner plates.
  2. 2 When the candy begins to harden, pull from around the edges of the plates. Stretch into long ropes and cut into pieces with kitchen scissors, giving each piece a twist. Cool completely before storing in an airtight tin. Be careful! The candy will be very hot while pulling and cutting.

By John J Pacheco

4-Ingredient Strawberry Vinaigrette
Pantry American

4-Ingredient Strawberry Vinaigrette

4.9

Prep
5 min
Cook
Total
65 min

Instructions

  1. 1 Combine strawberry purée, vinegar, and honey in a mini blender; blend until smooth. Pour into a glass container; stir in poppy seeds.
  2. 2 Set aside at room temperature for flavors to meld, about 1 hour, then refrigerate.

By Bren

Pork Brine
Dinner

Pork Brine

3.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Measure the vinegar into a saucepan and bring to a boil. In a sealable plastic container, combine the salt, brown sugar, peppercorns, and mustard powder.
  2. 2 Pour the hot vinegar into the container, and stir to dissolve. Let stand for about 10 minutes to develop the flavors, then add the ice cubes. Cover and shake, or stir until melted. Remove the lid and add pork chops to the brine. Refrigerate for 2 hours.
  3. 3 Cook pork chops as desired. Pan fry or grill for about 15 minutes over medium-high heat, turning once. They will be juicy and moist.

By shasty

Glazed Salmon
Dinner

Glazed Salmon

4.3

Prep
5 min
Cook
5 min
Total
70 min

Instructions

  1. 1 Combine brown sugar, apple cider vinegar, olive oil, Dijon mustard, and pepper in a bowl for the marinade.
  2. 2 Place salmon fillets into a shallow glass dish and pour 1/2 of the marinade over the fish. Reserve remaining marinade. Cover and refrigerate for 1 hour.
  3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate. Discard marinade from the glass dish.
  4. 4 Grill salmon, brushing with reserved marinade several times, until it flakes easily with a fork, 4 to 6 minutes.

By Kim

Uncle Earl's NC BBQ Sauce
American

Uncle Earl's NC BBQ Sauce

4.1

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 In a large saucepan or soup pot, stir together the ketchup, cider vinegar, sugar, butter, red pepper flakes and hot sauce. Cook over medium heat until the butter is melted and the sauce is heated through. Use right away, or store in the refrigerator for up to a month.

By CarolinaDarlin

Tamra's Microwave Tilapia
Dinner

Tamra's Microwave Tilapia

3.9

Prep
10 min
Cook
4 min
Total
14 min

Instructions

  1. 1 In a microwavable baking dish, arrange tilapia fillets in a single layer. Dot with pieces of butter, and minced garlic. Sprinkle over fresh tarragon. Cover with waxed paper and microwave on high for 2 minutes.
  2. 2 Turn fillets over, recover, and continue to microwave on high for a further 2 minutes. Remove immediately, sprinkle with apple cider vinegar, and serve.

By Allrecipes Member

St. Louis Pork Steaks
American

St. Louis Pork Steaks

4.1

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat an outdoor grill for medium-low heat and lightly oil the grate.
  2. 2 Season both sides of pork steaks with some of the seasoned salt and pepper. Combine vinegar and water in a large bowl and stir in remaining salt and pepper.
  3. 3 Place pork steaks on the preheated grill. Cook and baste with vinegar mixture on both sides of steaks during the first 15 minutes of grilling. Continue to cook steaks to desired doneness, 10 to 15 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Discard remaining vinegar mixture.

By Marcus Chavers

Hot and Sweet Sesame Dressing
Asian

Hot and Sweet Sesame Dressing

4.6

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Stir sugar and apple cider vinegar together in a small saucepan; cook over medium-low heat until sugar is dissolved, scraping sides of the pan to include all sugar granules, 3 to 5 minutes; remove from heat and let cool 2 to 3 minutes.
  2. 2 Combine vinegar mixture, olive oil, soy sauce, sesame oil, garlic, and red pepper flakes in a food processor; blend until the garlic and red pepper flakes are tiny, 1 to 2 minutes. Strain through a fine-mesh sieve.

By Sookie Fae Halliwell