Type what you have

Ingredients

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

Instructions

1. 1 Gather the ingredients.
2. 2 Toss sliced cucumbers and onion together in a large bowl. Set aside.
3. 3 Combine vinegar, sugar, and water in a saucepan over medium-high heat; bring to a boil; pour over cucumbers and onions in the bowl. Stir in dill. Cover and let marinate in the refrigerator for at least 1 hour before serving.

By JSCHMAND

Ingredients

• ✓ vinegar
• cucumber
• salt
• onion
• green bell pepper
• white sugar
• celery seed
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Place cucumbers in a colander and liberally sprinkle with salt. Set aside until water starts to release from cucumbers, about 15 minutes. Drain and rinse cucumbers.
3. 3 Mix together cucumbers, onions, and green bell pepper in a serving bowl.
4. 4 To make the dressing: Whisk sugar, vinegar, celery seed, and salt together in a medium bowl until smooth.
5. 5 Pour dressing over cucumber mixture; stir until evenly coated.

By KBOVER

Ingredients

• ✓ vinegar
• chickpea
• kidney bean
• black bean
• green bean
• wax bean
• green pepper
• onion
• celery
• white sugar
• salad oil
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine garbanzo beans, kidney beans, black beans, green beans, wax beans, green pepper, onion, and celery in a large bowl; toss to mix.
3. 3 Whisk together sugar, oil, vinegar, salt, and pepper in a separate bowl until sugar is dissolved; pour over bean mixture. Mix well.
4. 4 Refrigerate salad until ready to serve.
5. 5 Enjoy!

By chemjo

Ingredients

• ✓ vinegar
• rigatoni pasta
• onion
• tomato
• provolone cheese
• green bell pepper
• pepperoni
• olive
• olive oil
• parmesan cheese
• sugar
• oregano
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and let cool while you make the dressing.
2. 2 Whisk olive oil, vinegar, Parmesan cheese, sugar, and oregano together in a bowl until well combined; set aside.
3. 3 Combine pasta, onions, tomatoes, provolone cheese, green bell peppers, pepperoni, and olives in a large bowl.
4. 4 Pour dressing over pasta mixture; toss until well mixed.

By Rachel Abraham

Ingredients

• ✓ vinegar
• mayonnaise
• sugar
• butter
• tomato paste
• paprika
• cayenne pepper
• garlic powder

Instructions

1. 1 Mix mayonnaise, sugar, vinegar, butter, tomato paste, paprika, cayenne pepper, and garlic powder together in a bowl until smooth; refrigerate until chilled, at least 30 minutes.

By Jason Owensby

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
• 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
• green mango
• salt
• water
• water
• sugar

Instructions

1. 1 Combine mango slices and 3 tablespoons salt in a large bowl. Let sit, about 15 minutes.
2. 2 Combine remaining 1 tablespoon salt, 3 cups plus 3 tablespoons water, and sugar in a large pot; bring to a boil. Stir until sugar dissolved. Off heat, pour in vinegar. Let brine cool about 15 minutes.
3. 3 Drain mango slices; place in large jars. Add cooled brine to cover. Seal jars; refrigerate until mango turns yellow, about 2 days.

By doris

Ingredients

• ✓ vinegar
• coleslaw mix
• beef-flavored ramen noodle
• sunflower seed
• almond
• green onion
• water chestnut
• canola oil
• white sugar

Instructions

1. 1 Put coleslaw mix in a large bowl. Break ramen noodles into small pieces and add to the coleslaw mix; add sunflower seed kernels, almonds, green onions, and water chestnuts.
2. 2 Whisk ramen noodle seasoning, canola oil, vinegar, and sugar together in a separate bowl until the sugar is dissolved into the liquid; drizzle over the salad and toss to coat.

By Allrecipes Member

Ingredients

• ✓ vinegar
• pineapple chunk
• soy sauce
• brown sugar
• all-purpose flour
• green bell pepper
• celery
• water chestnut
• chicken

Instructions

1. 1 Blend reserved pineapple juice, soy sauce, vinegar, and brown sugar in a large saucepan over medium-low heat; mix in flour, and stir until thickened.
2. 2 Stir bell peppers, celery, and water chestnuts into the saucepan. Mix in chicken. Cook and stir until heated through. Stir in the pineapple chunks before serving.

By Sara

Ingredients

• ✓ vinegar
• ramen noodle
• chicken seasoning
• coleslaw mix
• carrot
• almond
• sunflower seed
• green onion

Instructions

1. 1 Crush ramen noodles into a large bowl. Pour seasoning packets into a jar.
2. 2 Add coleslaw mix, almonds, sunflower seeds, and green onions to ramen noodles. Mix until well combined.
3. 3 Add vinegar to ramen seasoning; cover the jar and shake until well mixed. Pour dressing over coleslaw mixture and toss to coat. Refrigerate until flavors have blended, about 1 hour.

By SloppyJo

Ingredients

• ✓ vinegar
• butter
• sunflower kernel
• ramen noodle
• napa cabbage
• spring onion
• vegetable oil
• white sugar
• soy sauce

Instructions

1. 1 Melt butter in a large skillet over medium heat; cook and stir sunflower kernels and ramen noodles in hot butter until sunflower kernels are lightly browned and fragrant, 3 to 5 minutes. Remove from heat and transfer into a bowl to cool.
2. 2 Stir sunflower seeds and ramen noodles with napa cabbage and spring onions in a large salad bowl. Whisk vinegar, vegetable oil, sugar, and soy sauce together in a separate bowl until sugar has dissolved; pour dressing over salad and toss.

By Piper

Ingredients

• ✓ vinegar
• firm tofu
• soy sauce
• maple syrup
• ketchup
• hot sauce
• sesame seed
• garlic powder
• black pepper
• liquid smoke

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly spray a non-stick baking sheet with oil.
2. 2 Slice tofu into 1/2-inch slices, and gently press excess water out of tofu. Cut sliced tofu into 1/2-inch cubes.
3. 3 In a bowl, stir together the soy sauce, maple syrup, ketchup, vinegar, and hot sauce. Stir in sesame seeds, garlic powder, black pepper, and liquid smoke. Gently stir tofu cubes into sauce. Cover, and marinate at least 5 minutes.
4. 4 Place the tofu on the baking sheet in a single layer. Bake in a preheated oven for 15 minutes. Turn tofu, and bake until the tofu turns golden brown, about 15 minutes more.

By VICKY9999

Ingredients

• ✓ vinegar
• soy sauce
• white sugar
• cornstarch
• water
• ginger
• garlic
• black pepper
• chicken breast

Instructions

1. 1 Mix together soy sauce, sugar, vinegar, cornstarch, cold water, ginger, garlic, and black pepper in a bowl until marinade is well combined. Add chicken breasts and stir to coat.
2. 2 Pour marinade and chicken into a 9x9-inch square baking dish. Cover and marinate chicken in the refrigerator for 1 hour.
3. 3 Preheat the oven to 325 degrees F (165 degrees C).
4. 4 Bake chicken in marinade in the preheated oven until meat is no longer pink in the center and juices run clear, about 40 minutes, turning halfway through cooking.

By Traveling_Is_Love

Ingredients

• ✓ vinegar
• salad oil
• sugar
• ketchup
• salt
• pepper
• egg
• bacon
• spinach
• water chestnut
• bean sprout
• mushroom

Instructions

1. 1 In a bowl, mix oil, sugar, ketchup and vinegar. Season with salt and pepper. Cover and chill at least 24 hours.
2. 2 Place egg in a pot with enough cold water to cover. Bring to a boil and remove from heat. Cover pot and let egg stand in hot water for 10 to 12 minutes. Remove from water, cool, peel and slice.
3. 3 Place bacon in a skillet over medium heat and cook until evenly brown. Drain and crumble.
4. 4 In a large bowl, mix eggs, bacon, spinach, water chestnuts, bean sprouts and mushrooms. Toss with dressing just before serving.

By Marianne

Ingredients

• ✓ vinegar
• loquat
• water
• orange juice
• brown sugar
• ground ginger
• cinnamon
• lemon pepper
• paprika
• grapeseed oil
• chicken breast

Instructions

1. 1 Place loquats into a saucepan. Stir in water, orange juice, and brown sugar until sugar is dissolved. Bring mixture to a boil.
2. 2 Stir in ground ginger, cinnamon, lemon-pepper seasoning, and smoked paprika; reduce the heat to low. Simmer until sauce has thickened and loquats soften and begin to break apart, about 20 minutes, vigorously whisking every so often to help break up the fruit.
3. 3 Stir in vinegar and simmer for 3 more minutes. Remove from the heat and set aside.
4. 4 Heat grapeseed oil in a skillet over medium heat. Add chicken breasts and cook until golden brown and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the skillet and cut into bite-sized pieces.
5. 5 Return chicken pieces to the skillet. Stir in 1/4 of the loquat sauce, scraping and dissolving any browned bits on the bottom. Serve chicken with remaining loquat sauce on the side.

By dalcazar

Ingredients

• ✓ vinegar
• romaine lettuce
• bok choy
• almond
• sunflower seed kernel
• ramen noodle
• mandarin orange
• butter
• olive oil
• white sugar
• soy sauce

Instructions

1. 1 Mix romaine lettuce and bok choy in a large bowl; add almonds and sunflower seed kernels. Sprinkle crumbled ramen noodles over the lettuce mixture; add Mandarin oranges and toss.
2. 2 Melt butter in small skillet over medium heat; cook until browned, 2 to 3 minutes. Remove from heat.
3. 3 Beat olive oil, vinegar, sugar, and soy sauce together to dissolve the sugar until the mixture is smooth; whisk browned butter into the mixture.
4. 4 Drizzle dressing over the salad and toss to coat.

By lillianes

Ingredients

• ✓ vinegar
• peanut butter
• vegetable oil
• soy sauce
• garlic
• sugar
• cayenne pepper
• ramen noodle soup
• cucumber
• green onion
• cilantro
• peanut

Instructions

1. 1 Stir peanut butter, vegetable oil, vinegar, soy sauce, garlic, sugar, and cayenne pepper together in a bowl until smooth.
2. 2 Bring a pot of water to a boil. Cook ramen noodles in boiling water until tender yet firm to the bit, about 3 minutes; drain and transfer noodles to a bowl. Pour peanut butter sauce over the noodles and toss to coat. Stir cucumber and green onion into the noodle mixture; garnish with cilantro and peanuts.

By Nancy Melsheimer Rudolph

Ingredients

• ✓ vinegar
• egg
• cornstarch
• garlic salt
• chicken thigh
• vegetable oil
• onion salt
• garlic salt
• black pepper
• white sugar
• ketchup
• soy sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Prepare chicken: Place beaten eggs in a shallow bowl. Combine cornstarch and garlic salt in a second shallow bowl.
3. 3 Dip chicken in egg, then press in cornstarch mixture to coat.
4. 4 Heat oil in a large skillet over medium-high heat. Cook chicken in hot oil until brown on all sides, sprinkling with onion salt, garlic salt, and pepper while frying, 3 to 5 minutes. Place browned chicken in a 9x13-inch casserole dish.
5. 5 Make sauce: Combine sugar, vinegar, ketchup, and soy sauce in a bowl. Pour sauce over chicken.
6. 6 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 40 to 60 minutes. An instant-read thermometer inserted into the center near the bone should read at least 165 degrees F (74 degrees C).

By ANGIENAP

Ingredients

• ✓ vinegar
• vegetable oil
• ginger root
• garlic
• serrano chile
• chicken breast
• red curry paste
• curry powder
• fish sauce
• sugar
• chicken broth
• coconut milk
• pineapple tidbit
• rice

Instructions

1. 1 Heat the cooking oil in a large pot over medium-high heat. Cook and stir the ginger, garlic, serrano pepper, and chicken in the hot oil about 5 minutes. Add the curry paste, curry powder, vinegar, fish sauce, sugar, chicken broth, coconut milk, pineapple, and rice; stir. Allow the soup to simmer until it thickens, about 15 minutes more.

By jillie69

Ingredients

• ✓ vinegar
• water
• brown sugar
• soy sauce
• sesame oil
• garlic
• fish sauce
• oyster sauce
• tapioca flour
• sesame oil
• green bell pepper
• portobello mushroom
• onion
• chicken thigh
• garlic
• ginger

Instructions

1. 1 Combine water, brown sugar, vinegar, soy sauce, sesame oil, garlic paste, fish sauce, and oyster sauce in a bowl. Dissolve tapioca flour in soy sauce mixture to make the sauce. Set aside.
2. 2 Heat sesame oil in a large wok. Add bell pepper, mushrooms, and onion. Cook, stirring occasionally, until vegetables have softened, about 5 minutes. Add chicken and cook until chicken is no longer pink inside and juices run clear, about 5 minutes. Add sliced garlic; cook and stir until garlic is fragrant, about 1 minute. Pour in sauce. Cook and stir until sauce thickens slightly, about 5 minutes.

By thedailygourmet

Ingredients

• ✓ vinegar
• green onion
• peanut
• sesame oil
• water
• white sugar
• cornstarch
• soy sauce
• rice wine
• red chile pepper
• ginger root
• garlic
• vegetable oil
• chicken breast
• soy sauce
• rice wine
• cornstarch

Instructions

1. 1 Whisk 1/4 cup cornstarch, 3 tablespoons rice wine, and 2 tablespoons soy sauce together in a bowl. Add chicken to the marinade and stir to coat completely. Set aside to marinate for 15 minutes.
2. 2 Heat 2 tablespoons oil in a large skillet. Cook and stir chicken in the hot oil until completely browned; remove from oil with a slotted spoon to a bowl, retaining oil and drippings in the skillet.
3. 3 Pour remaining 1 tablespoon oil into the skillet and let it get hot before adding garlic, ginger, and red chile peppers; cook and stir until fragrant, about 1 minute. Return chicken to the skillet; cook and stir until the chicken is nearly cooked through, 3 to 5 minutes.
4. 4 Whisk 1/4 cup rice wine, 1/4 cup soy sauce, 1/4 cup cornstarch, sugar, water, vinegar, and sesame oil together in a bowl; pour over the chicken mixture. Cook until the sauce begins to bubble, 3 to 5 minutes. Add peanuts and green onion; cook and stir 1 minute more.

By foodlover

Ingredients

• ✓ vinegar
• peanut
• red chile pepper
• green bell pepper
• bamboo shoot
• onion
• vegetable oil
• cornstarch
• sesame oil
• soy sauce
• white sugar
• chicken broth
• shrimp
• water
• cornstarch
• sesame oil
• chicken broth
• soy sauce

Instructions

1. 1 Combine soy sauce, chicken broth, and sesame oil in a bowl. Dissolve cornstarch in water and mix into the bowl. Add shrimp and stir to coat. Cover and refrigerate for 1 1/2 hours; stir occasionally.
2. 2 Mix chicken broth, sugar, vinegar, soy sauce, sesame oil, and cornstarch together to make the sauce. Set aside.
3. 3 Heat oil in a large frying pan. Add onion and cook, stirring occasionally, until limp and translucent, about 5 minutes. Add shrimp and stir until pink, about 1 minute. Stir in bamboo shoots, bell peppers, and dried chile; cook for 1 minute. Pour in sauce and peanuts. Cook until sauce boils and thickens slightly, about 5 minutes.

By Lisa Somerset

Ingredients

• ✓ vinegar
• carrot
• zucchini
• coconut oil
• onion
• mushroom
• ghee
• broccoli
• string bean
• chicken breast
• black pepper
• salt
• ginger
• garlic
• green onion
• coconut oil
• coconut aminos
• tangerine juice
• water
• onion

Instructions

1. 1 Whisk minced onion, water, tangerine juice, coconut aminos, 1/3 cup coconut oil, green onions, garlic, ginger, vinegar, salt, and black pepper together in a bowl until marinade is evenly mixed. Place chicken in a separate bowl and pour 1/2 of the marinade over chicken.
2. 2 Bring a large pot of lightly salted water to a boil. Add string beans and broccoli; cook uncovered until broccoli turns bright green, about 1 minute. Drain in a colander and immediately run under cold water for several minutes until cold. Drain and transfer to a large bowl.
3. 3 Heat ghee in a skillet over medium heat; cook and stir mushrooms until lightly browned, 5 to 10 minutes. Transfer mushrooms to bowl with beans and broccoli, reserving ghee in skillet.
4. 4 Cook and stir sliced onion in the ghee until softened, 5 to 10 minutes. Transfer onion to the bowl with mushroom mixture.
5. 5 Remove chicken from marinade, reserving marinade. Heat a cast iron grill pan or nonstick skillet over medium heat; cook chicken until no longer pink in the center, about 10 minutes. Transfer chicken to mushroom mixture.
6. 6 Heat 2 tablespoons coconut oil in a separate skillet over high heat; cook zucchini and carrots, using tongs to toss zucchini, until tender, 2 to 3 minutes. Add mushroom mixture, marinade from chicken, and reserved marinade to skillet; cook and stir until simmering and heated through, 5 to 10 minutes.

By SheLovesPaleo

Ingredients

• ✓ vinegar
• sesame seed
• sesame oil
• pineapple chunk
• garlic
• bell pepper
• vegetable oil
• salt
• chicken bouillon granules
• soy sauce
• cornstarch
• sweet rice wine
• white sugar
• water
• all-purpose flour
• cornstarch
• water
• egg white
• chicken breast
• black pepper
• salt
• cornstarch
• soy sauce
• egg yolk

Instructions

1. 1 Whisk egg yolks, soy sauce, cornstarch, salt, and pepper for marinade together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 20 minutes.
2. 2 Beat egg whites for coating in a bowl until foamy. Add water, then cornstarch, then flour, mixing completely after each addition.
3. 3 Combine hot water, sugar, rice wine, vinegar, cornstarch, soy sauce, bouillon granules, and salt for glaze in a bowl.
4. 4 Remove chicken from the refrigerator. Dip each piece in coating.
5. 5 Heat vegetable oil in a wok over medium-high heat until hot. Add chicken and cook in small batches until crispy, about 5 minutes per batch. Remove chicken to a plate and drain oil from the wok.
6. 6 Add bell pepper and garlic to the wok and stir-fry until tender, about 3 minutes. Remove from the wok onto a separate dish.
7. 7 Add pineapple chunks to the wok. Stir the reserved glaze and pour over pineapple. Simmer until sauce thickens, 2 to 3 minutes.
8. 8 Add chicken and bell pepper mixture back to the wok; toss everything together. Drizzle sesame oil over top, stir, and sprinkle with sesame seeds.

By Uluru

Ingredients

• ✓ vinegar
• strawberry

Instructions

1. 1 Slice tops off strawberries; place strawberries in a colander. Rinse, pat dry, and slice.
2. 2 Pour vinegar into a resealable jar; add strawberries. Allow fruit to infuse at room temperature for 2 days.
3. 3 Transfer vinegar to a resealable bottle; strain strawberries if desired.

By thedailygourmet

Ingredients

• ✓ vinegar
• water
• salt
• worcestershire sauce

Instructions

1. 1 Mix vinegar, water, salt, and Worcestershire sauce in a half-gallon pitcher until well blended.

By Katie Mast Troyer

Ingredients

• ✓ vinegar
• oil
• sugar
• salt

Instructions

1. 1 Stir together oil, vinegar, sugar, and salt.

By Lena

Ingredients

• ✓ vinegar
• chickpea
• olive oil
• salt

Instructions

1. 1 Combine chickpeas and vinegar in a small saucepan and bring to a simmer. Remove from heat. Let stand for 30 minutes.
2. 2 Drain chickpeas, removing any loose skins.
3. 3 Preheat an air fryer to 390 degrees F (198 degrees C). Spread chickpeas evenly in the basket. Cook until dried out, about 4 minutes.
4. 4 Transfer chickpeas into a heat-proof bowl and drizzle with oil and sea salt. Toss to coat. Return chickpeas to the air fryer and cook, shaking basket every 2 to 3 minutes, until lightly browned, about 8 minutes. Serve immediately.

By France Cevallos

Ingredients

• ✓ vinegar
• milk
• salt

Instructions

1. 1 Pour milk into a small saucepan and bring to a gentle boil over medium heat. Add vinegar (or lemon juice) and remove from heat. Stir mixture slowly until curds form, 1 to 2 minutes.
2. 2 Line a colander with cheesecloth and set over a bowl. Pour the mixture into the colander to drain. Let curds cool and whey drain for about 15 minutes.
3. 3 Transfer curds to a bowl and season with salt. Serve or store in an airtight container in the refrigerator for up to 3 days.

By Lu