Type what you have

Ingredients

• ✓ white vinegar
• corn oil
• garlic
• white sugar
• salad dressing
• egg

Instructions

1. 1 In a 1 quart container combine the corn oil, garlic and sugar. Shake well. Add vinegar and shake well again.
2. 2 Fill the container the rest of the way with Italian dressing, leaving just enough room to add one egg. Add the egg, and blend with a blender or hand-held blender for about 2 minutes.

By Missi

Ingredients

• ✓ white vinegar
• parsley
• anchovy fillet
• garlic
• tomato paste
• olive oil

Instructions

1. 1 In a medium bowl, toss together the parsley, anchovies and garlic. Stir in the tomato paste, vinegar and olive oil. Serve at room temperature.

By Iron Chef Suzi-Q

Ingredients

• ✓ white vinegar
• anchovy
• bread crumb
• caper
• parsley
• garlic
• olive oil

Instructions

1. 1 Slice open the bottom of each anchovy and pull out the bone. Open each fillet as you would a book and arrange in the bottom of a shallow dish. Pour white vinegar on top. Marinate in the refrigerator for 2 hours. Drain and discard the vinegar.
2. 2 Preheat oven to 325 degrees F (165 degrees C). Brush a baking dish lightly with olive oil.
3. 3 Mix bread crumbs, capers, parsley, and garlic together in a bowl.
4. 4 Sprinkle some of the bread crumb mixture into the bottom of the baking dish. Arrange some anchovies in a single layer in the baking dish, still open like a book. Brush lightly with olive oil; cover with some of the bread crumb mixture. Repeat layers with remaining anchovies, olive oil, and bread crumb mixture.
5. 5 Bake in the preheated oven until top is crispy and lightly browned, about 20 minutes.

By Gabriella

Ingredients

• ✓ white vinegar
• eggplant
• salt
• olive oil
• garlic clove
• oregano
• red pepper flake
• salt

Instructions

1. 1 Cut ends off and peel eggplants; cut into long strips about as big around as shoestring French fries. Place strips into a large bowl; stir in ½ cup coarse salt until evenly coated.
2. 2 Place a sturdy dinner plate upside-down in a clean sink, making sure the drain is not blocked. Place a generous handful eggplant strips on center of the plate; cover with a second upside-down dinner plate to create an eggplant sandwich. Layer more eggplant strips and plates until all eggplant strips are sandwiched. Place an additional plate on top; press down firmly. Set a sturdy stockpot on top; fill with enough water to create some pressure on eggplant layers. (Not so much pressure that you break your dishes, though.) Set eggplant aside to press for 8 hours to overnight.
3. 3 Fill a large bowl with ice water. Dismantle stack of plates, one layer at a time, briefly swish eggplant strips in ice water, then squeeze dry and place into a clean bowl. (If your hand starts to hurt, you are swishing too long.) Stir vinegar into eggplant strips; set aside for about 15 minutes.
4. 4 Heat a splash of olive oil in a small skillet over medium heat. Add garlic, oregano, pepper flakes, and ½ teaspoon sea salt; cook and stir until fragrant but do not cook garlic. Set aside to cool.
5. 5 Squeeze eggplants very well so they don't end up tasting like pickles; place into a large bowl. Stir in garlic mixture and remaining olive oil until well blended. Pack into a sterilized 1-pint or ½-pint jars, filling to the top; top with any olive oil left in the bowl. Wipe rims with a clean, dry cloth, and seal tightly with new, sterilized lids.
6. 6 Refrigerate before opening for at least 1 month.

By DXRICCI

Ingredients

• ✓ white vinegar
• red bell pepper
• vegetable oil
• water
• white sugar
• basil
• lemon juice
• onion
• salt

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and add red bell pepper.
2. 2 Roast red bell pepper under the broiler until slightly blackened, about 12 minutes. Transfer bell pepper to a bowl and cover tightly with plastic wrap for about 10 minutes. Carefully remove plastic wrap and peel skin from bell pepper.
3. 3 Blend roasted red pepper, oil, water, vinegar, sugar, basil, lemon juice, minced onion, and salt in a blender until smooth.

By NWMama

Ingredients

• ✓ white vinegar
• olive oil
• tomato paste
• balsamic vinegar
• honey
• anchovy
• green onion
• garlic
• rosemary
• kosher salt
• red pepper flake
• black pepper
• pork shoulder

Instructions

1. 1 Preheat the oven to 325 degrees F (160 degrees C). Brush a baking dish with olive oil.
2. 2 Whisk tomato paste, vinegar, honey, mashed anchovy, green onions, garlic, rosemary, salt, red pepper flakes, and black pepper together in a large bowl to make the agrodolce.
3. 3 Cut pork shoulder into roughly 3-inch pieces. Add to the bowl of agrodolce and mix by hand until coated. Transfer pork and sauce to the prepared baking dish.
4. 4 Bake in the preheated oven, flipping pieces over halfway through, until pork is very tender, 2 1/2 to 3 hours. Add a splash of water if pork appears too dry. Skim off fat as desired.

By John Mitzewich

Ingredients

• ✓ white vinegar
• cheese tortellini
• artichoke heart
• mozzarella cheese
• pepperoni
• black olive
• green onion
• olive oil
• balsamic vinegar
• herb seasoning
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Start the salad: Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes.
3. 3 While the tortellini is cooking, make the dressing: Whisk oil, both vinegars, Italian seasoning, salt, and pepper together in a bowl.
4. 4 Finish the salad: Drain tortellini, then rinse with cold water and drain again. Transfer to a large bowl and add artichoke hearts, mozzarella, pepperoni, olives, and green onions.
5. 5 Pour dressing over top and toss until well combined. Cover and refrigerate for at least 1 hour before serving.

By olivegrower

Ingredients

• ✓ white vinegar
• cheese tortellini
• red bell pepper
• broccoli floret
• carrot
• green olive
• garlic
• mayonnaise
• basil pesto
• milk
• parmesan cheese
• olive oil
• spinach

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Place tortellini in the pot and cook until al dente, 7 to 8 minutes. Drain and cool.
3. 3 Mix cooked tortellini, bell pepper, broccoli, carrots, olives, and garlic in a large bowl.
4. 4 Whisk mayonnaise, pesto, milk, Parmesan cheese, oil, and vinegar together in a separate bowl. Pour over tortellini and vegetables and gently toss to coat.
5. 5 For best flavor results, cover and place in the refrigerator until chilled. Serve over spinach leaves.

By Jenny Saunders

Ingredients

• ✓ white vinegar
• all-purpose flour
• white sugar
• cinnamon
• shortening
• marsala wine
• water
• egg
• egg yolk
• egg white
• oil
• ricotta cheese
• confectioners sugar
• semisweet chocolate
• lemon zest

Instructions

1. 1 Gather the ingredients.
2. 2 Mix flour, sugar, and cinnamon together in a medium bowl; cut in shortening until crumbly.
3. 3 Make a well in the center; add Marsala wine, water, vinegar, egg, and egg yolk.
4. 4 Mix with a fork until the dough becomes stiff; finish kneading by hand on a clean surface, adding a bit more water if needed for about 10 minutes. Cover with plastic wrap and refrigerate for 1 to 2 hours.
5. 5 Divide cannoli dough into three balls; flatten each one just enough to get through the pasta machine. Roll 1 ball of dough through successively thinner settings until reach the thinnest setting. Dust lightly with flour if necessary.
6. 6 Place dough sheet on a lightly floured surface; cut out 4 to 5-inch circles using a cutter or large glass.
7. 7 Lightly dust dough circles with flour. This will help you later in removing the shells from the tubes. Roll dough around cannoli tubes, sealing edges with a bit of egg white. Repeat with remaining dough balls.
8. 8 Heat oil in a deep fryer or deep skillet to 375 degrees F (190 degrees C). Fry shells on the tubes in hot oil, a few at a time, until golden, 2 to 3 minutes; turn as needed using tongs. Remove shells carefully using tongs; place on a cooling rack set over paper towels.
9. 9 Cool just long enough that you can handle the tubes, then carefully twist tubes to remove shells. Using a tea towel may help you get a better grip. Wash or wipe off the tubes; use them for more shells. Place cooled shells in an airtight container for up to 2 months. You should only fill them up to 1 hour before serving.
10. 10 Mix ricotta cheese and confectioners' sugar together in a large bowl until well combined; fold in chocolate and lemon zest.
11. 11 Transfer filling mixture to a pastry bag; pipe into shells, filling from the center to one end, then repeating on the other side. Dust with confectioners' sugar to serve, if you like.
12. 12 Enjoy!

By Lydia Nacawa

Ingredients

• ✓ white vinegar
• celery
• olive oil
• onion
• eggplant
• red bell pepper
• zucchini
• tomato puree
• sugar
• black olive
• raisin
• pine nut
• caper
• salt
• black pepper
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add celery and cook uncovered until softened, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
2. 2 Heat oil in a large non-stick skillet over medium heat; add onion and celery and cook until soft and translucent, about 5 minutes. Add eggplant, red bell peppers, and zucchini and cook until slightly softened, about 5 minutes. Stir in tomato puree, vinegar, and sugar. Cook until the vegetables are tender, about 15 minutes. Add olives, raisins, pine nuts, and capers. Season with salt and pepper and cook until flavors are well combined, about 5 minutes.
3. 3 Remove skillet from heat; stir in chopped basil. Cool and serve at room temperature.

By Carmencita

Ingredients

• ✓ white vinegar
• olive oil
• mushroom
• red bell pepper
• onion
• garlic
• bread crumb
• romano cheese
• parsley
• egg
• italian seasoning
• ground pork
• ground beef
• tomato sauce
• dijon mustard
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
2. 2 Heat 1 tablespoon oil in a skillet over medium heat. Add mushrooms, bell pepper, and onion; cook and stir until just soft, 3 to 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Set mixture aside and let cool.
3. 3 Meanwhile, mix bread crumbs, parsley, egg, and Italian seasoning together in a large bowl. Add cooled veggie mixture; mix well. Gently mix in ground pork and ground beef. Place mixture into the prepared loaf pan and form into a loaf shape.
4. 4 Mix tomato sauce, Dijon mustard, brown sugar, and vinegar together in a bowl. Set glaze aside.
5. 5 Bake meatloaf in the preheated oven for 45 minutes. Remove from the oven and brush glaze over loaf. Return to the oven and continue to bake, brushing with glaze every 10 to 15 minutes, until no longer pink in the center, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from the oven and drain excess oil.

By Bren

Ingredients

• ✓ white vinegar
• parsley
• giardiniera
• ciabatta roll
• chicken broth
• red pepper flakes
• bay leaf
• black pepper
• rosemary
• thyme
• salt
• oregano
• garlic
• vegetable oil
• black pepper
• salt
• beef chuck

Instructions

1. 1 Season beef with a pinch of salt and black pepper. Heat vegetable oil in a heavy pot over high heat. Cook and stir beef in hot oil until browned, 5 to 8 minutes.
2. 2 Stir garlic, vinegar, oregano, 1 1/2 teaspoons salt, thyme, rosemary, 1 teaspoon black pepper, bay leaf, and red pepper flakes into beef. Pour enough chicken broth into beef mixture to cover the meat by 1 inch and bring to a simmer.
3. 3 Cover pot with a lid, reduce heat to low, and simmer until meat is fork-tender, 1 to 1 1/2 hours.
4. 4 Transfer meat with a strainer or slotted spoon to a separate pot; pour about 1/4 cup of meat broth into pot. Use a wooden spoon to gently break meat into smaller chunks. Cover pot with a lid or aluminum foil and keep warm.
5. 5 Skim excess grease from top of broth remaining in the first pot; season with salt and pepper to taste. Cover pot with a lid or aluminum foil and keep broth warm.
6. 6 Lay halves of a roll out on a work surface and spoon 2 to 3 tablespoons meat broth over each half. Top bottom half of roll with a generous portion of meat and a spoonful of pickled vegetables. Place tops on sandwich. Repeat with remaining buns, broth, meat, and pickled vegetables to make 3 more sandwiches.
7. 7 Spoon hot meat broth into ramekins and top each ramekin with 1/2 teaspoon parsley. Serve sandwiches with hot broth for dipping.

By John Mitzewich

Ingredients

• ✓ white vinegar
• mozzarella cheese
• basil
• marjoram
• oregano
• egg
• ricotta cheese
• salt
• parmesan cheese
• black pepper
• nutmeg
• heavy cream
• butter
• manicotti pasta
• garlic
• olive oil
• chicken breast

Instructions

1. 1 In a large resealable plastic bag, marinate chicken with vinegar, olive oil, and garlic for at least 30 minutes. Saute in a little olive oil until done. Set aside.
2. 2 Cook pasta in a large pot of boiling water until al dente. Drain, and set aside.
3. 3 Meanwhile, melt butter or margarine in a small saucepan over medium-high heat. Add heavy cream, salt, nutmeg, and ground black pepper, and stir until sauce thickens. Reduce heat to low. Add grated Parmesan cheese, and stir until the cheese melts. Set Alfredo sauce aside.
4. 4 In a large bowl, mix together ricotta cheese, egg, oregano, marjoram, and basil. Mix in cooked chicken.
5. 5 Stuff cooked manicotti shells with chicken and ricotta mixture. Cover the bottom of a 9x13 inch baking dish with half of the Alfredo sauce. Place stuffed shells on top of sauce. Pour remaining sauce over shells. Top with one cup shredded mozzarella cheese. Cover with aluminum foil.
6. 6 Bake at 350 degree F (175 degree C) oven for 45 minutes. Let stand 10 minutes before serving.

By Jeff Ellison

Ingredients

• ✓ white vinegar
• bread
• black pepper
• salt
• shrimp
• clam
• fish stock
• red snapper fillet
• tomato
• red pepper flakes
• bay leaf
• garlic
• parsley
• carrot
• celery
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large saucepan, Dutch oven, or clay pot (preferable) over medium heat. Add onion, celery, carrot, parsley, garlic, bay leaves, and pepper flakes; cook and stir until onion has softened and turned translucent, about 5 minutes.
2. 2 Stir in mashed tomatoes; cook for 15 minutes. Add fish and vinegar (or wine); cook until liquid has almost evaporated, about 10 minutes. Add fish stock, cover, reduce heat to low, and simmer 10 minutes.
3. 3 Gently stir in clams; cook until opened (discard any clams that don't open), about 2 minutes. Stir in shrimp; cook until pink, about 3 minutes. Season with salt and black pepper.
4. 4 Place 1 slice toasted bread in bottom of each bowl. Spoon brodetto over top; serve immediately.

By Jason

Ingredients

• ✓ white vinegar
• ring
• lid
• canning jar
• basil
• green olive
• black olive
• black pepper
• salt
• balsamic vinegar
• tomato
• ketchup
• olive oil
• mushroom
• celery
• cauliflower
• broccoli
• garlic
• onion
• green bean
• yellow bell pepper
• red bell pepper
• green bell pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Spread green, red, and yellow peppers, green beans, white onion, garlic, broccoli, cauliflower, celery, and mushrooms onto several baking sheets and drizzle with olive oil; toss lightly to coat.
3. 3 Roast the vegetables in the preheated oven until slightly browned and softened, about 30 minutes, stirring occasionally.
4. 4 While vegetables are roasting, pour ketchup into a large pot over medium heat and stir in tomatoes, white vinegar, balsamic vinegar, salt, and black pepper; bring to a boil. Reduce heat to low and simmer for 5 minutes; stir in roasted vegetables, black olives, green olives, and basil. Simmer until cooked through, about 5 more minutes.
5. 5 Sterilize jars and lids in boiling water for at least 5 minutes. Pack the roasted vegetable mixture into the sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, for 24 hours. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Debi

Ingredients

• ✓ white vinegar
• milk

Instructions

1. 1 Mix milk and vinegar together in a measuring cup or bowl; let sit until thickened, about 5 minutes.

By lightpinkpony

Ingredients

• ✓ white vinegar
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Pour water and vinegar into a spray bottle.

By Sarah Dipity

Ingredients

• ✓ white vinegar
• egg

Instructions

1. 1 Fill a large pot with at least 3 inches of water and bring to a boil over high heat. Reduce temperature to low. Look for the water to be ready when you see bubbles at the bottom of the pot; there should be no bubbles breaking the surface of the water.
2. 2 Crack egg into a small mesh sieve and allow any loose egg whites to drain. Transfer egg to a small bowl or ramekin.
3. 3 When water has reached the right temperature, stir in vinegar. Using a spoon, swirl water in the center of the pot into a vortex or whirlpool and carefully drop egg into the center. Cook until egg white is set, but yolk is still soft and runny, 2 1/2 to 3 minutes. Do not overcook.
4. 4 Use a slotted spoon to transfer poached egg to a paper towel to remove excess water.

By lutzflcat

Ingredients

• ✓ white vinegar
• water
• egg

Instructions

1. 1 Pour water into a microwave-safe cup or bowl; add vinegar. Cracks eggs into the cup.
2. 2 Cook eggs in the microwave for 1 minute 20 seconds. Drain.

By Bob Duchesneau

Ingredients

• ✓ white vinegar
• milk
• heavy cream

Instructions

1. 1 Gather all ingredients.
2. 2 Combine milk and vinegar in a small bowl; set aside for 10 minutes.
3. 3 Pour heavy cream into a jar. Stir in milk-vinegar mixture. Cover jar loosely with cheesecloth to allow mixture to breathe and coagulate; let stand at room temperature for 24 hours. Chill before using and store leftovers in the refrigerator in a covered container for up to 1 week.

By Celestial

Ingredients

• ✓ white vinegar
• sweetened condensed milk
• garlic powder

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk condensed milk, vinegar, and garlic powder together in a small bowl until well combined.
3. 3 For best flavor results, refrigerate the sauce for at least 1 hour before using.

By MATHIEUDAIGLE

Ingredients

• ✓ white vinegar
• sour cherry
• salt

Instructions

1. 1 Wash and drain the cherries, place them on a metal baking sheet, and set in the sun for 1 hour to be sure they are completely dry.
2. 2 Place cherries in a sterilized jar with a plastic lid; add salt. Pour in vinegar to fill the jar. Close lid tightly and set aside for taste and color to ripen, 3 to 4 weeks. Refrigerate.

By My Midnight Cravings

Ingredients

• ✓ white vinegar
• water
• sea salt
• peanut

Instructions

1. 1 Whisk vinegar, water, and salt together in a large bowl; stir in peanuts to coat. Transfer to a gallon-sized resealable plastic bag; sit aside for 8 hours to overnight.
2. 2 Transfer peanuts and liquid to a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions. Set a timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Unlock and remove the lid.

By Soup Loving Nicole

Ingredients

• ✓ white vinegar
• milk
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Heat milk in a large pot until the temperature reaches 195 degrees F (90 degrees C), stirring constantly to prevent scorching on the bottom.
3. 3 Remove from the heat and stir in vinegar. Let stand for 10 minutes.
4. 4 Line a mesh strainer with cheesecloth and set over a large bowl.
5. 5 Stir salt into milk; pour through the prepared strainer. Let curds strain for 1 hour. The milk should separate into a white solid part and a yellowish liquid (whey). Discard the whey.
6. 6 Pat cheese into a ball and remove the cheesecloth.
7. 7 Wrap in plastic and store in the refrigerator until ready to use. Fresh cheese will usually last about 1 week.

By SUNFLOWER71

Ingredients

• ✓ white vinegar
• pumpkin seed
• salt

Instructions

1. 1 Pour vinegar over pumpkin seeds in a large bowl; let soak for at least 1 hour. Drain; stir in salt.
2. 2 Preheat an air fryer to 300 degrees F (150 degrees C). Place seeds in the basket; cook for 30 minutes, shaking the basket every 10 minutes.
3. 3 Transfer seeds to a paper-towel-lined plate; let sit 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ white vinegar
• mustard
• egg
• white sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Mix vinegar and mustard together in a small bowl.
3. 3 Whisk egg and sugar together in a saucepan over medium heat.
4. 4 Slowly whisk in vinegar mixture; cook and stir until hot, 3 to 5 minutes.

By QuoVadis

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
• tomato
• fiesta salsa mix

Instructions

1. 1 Inspect 2 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until salsa is ready. Wash new, unused lids and rings in warm, soapy water.
2. 2 Combine tomatoes, fiesta salsa mix, and vinegar in a large saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes.
3. 3 Pack hot salsa into hot, sterilized jars, filling to within ½ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw on rings tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 35 minutes.
5. 5 Remove jars from the pot and let rest, several inches apart, for 12 to 24 hours. Press centers of each lid with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Ball

Ingredients

• ✓ white vinegar
• olive oil
• blueberry
• lemon
• sesame seed

Instructions

1. 1 Blend olive oil, vinegar, blueberries, and lemon juice together in a blender until smooth. Add sesame seeds and stir to combine.

By EvilJekyll

Ingredients

• ✓ white vinegar
• firm silken tofu
• salt
• mustard
• sugar

Instructions

1. 1 In a blender combine tofu, vinegar, salt, mustard and sugar. Blend until smooth. Keep refrigerated.

By Tiffany