Type what you have

Ingredients

• ✓ white vinegar
• glutinous rice flour
• water
• white sugar
• potato starch
• salt

Instructions

1. 1 Mix together mochiko, water, and 1 cup sugar in a medium bowl until well blended. Mix in vinegar to soften. Pour into a microwave-safe dish and loosely cover with plastic wrap. Microwave on high for 8 to 10 minutes. Remove and let cool until cool enough to handle.
2. 2 Combine potato starch, remaining 1/4 cup sugar, and salt in a small bowl. Turn mochi out onto the plastic wrap and cut into 25 pieces using a plastic or wooden knife (metal knives tend to stick too much). Roll pieces in the potato starch mixture.

By DINKYPIE

Ingredients

• ✓ white vinegar
• vegetable oil
• garlic
• tomato paste
• sake
• water
• white sugar
• miso paste
• soy sauce
• worcestershire sauce
• mustard
• chili powder
• ginger
• red pepper flake

Instructions

1. 1 Heat oil in a saucepan over medium heat. Cook and stir garlic in hot oil until fragrant, 2 to 3 minutes.
2. 2 Stir tomato paste, sake, water, sugar, vinegar, miso paste, soy sauce, Worcestershire sauce, mustard, chili powder, ginger, and red pepper flakes with the garlic in the saucepan; bring to a simmer and cook, stirring frequently, until thickened, about 30 minutes.

By Chuck

Ingredients

• ✓ white vinegar
• milk
• all-purpose flour
• white sugar
• baking powder
• egg
• vanilla extract
• mayonnaise
• butter

Instructions

1. 1 Combine milk and vinegar in a large bowl. Allow to sit until milk has soured, about 5 minutes.
2. 2 Meanwhile, sift together flour, sugar, and baking powder in a separate bowl; set aside.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form.
4. 4 Add egg yolks and vanilla extract to the soured milk; mix until well combined and pour into the center of the flour mixture. Use a whisk to combine all ingredients. Add mayonnaise and stir until there are no lumps. Fold in egg whites.
5. 5 Heat a griddle on the stovetop over medium-low heat and melt butter. Grease round pancake molds and place onto the buttered griddle. Fill each mold halfway with batter. Cook until pancakes are golden brown on the bottom and not too liquid across the top, 4 to 6 minutes. Flip each pancake and mold together. Cook until the other sides are golden and pancakes have doubled in thickness, 4 to 6 more minutes. Slide the molds off the pancakes.

By Diana71

Ingredients

• ✓ white vinegar
• egg
• all-purpose flour
• chicken wing
• butter
• sugar
• soy sauce
• water
• salt
• garlic powder

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place beaten egg in a small bowl. Place flour in a shallow bowl.
3. 3 Cut wings in half. Dip each piece in egg, then press in flour to coat.
4. 4 Melt butter in a large, deep skillet over medium-high heat. Fry coated wings in hot butter until deep brown on both sides. Place in a shallow roasting pan.
5. 5 Make sauce: Mix together sugar, vinegar, soy sauce, water, salt, and garlic powder in a medium bowl until combined. Pour over wings.
6. 6 Bake in the preheated oven for 30 to 45 minutes, basting wings frequently with sauce in the roasting pan. An instant-read thermometer inserted into the centers of wings near the bone should read 165 degrees F (74 degrees C).

By Tracy

Ingredients

• ✓ white vinegar
• soy sauce
• water
• sugar
• honey
• worcestershire sauce
• olive oil
• onion powder
• garlic powder
• ginger
• beef rib eye steak

Instructions

1. 1 Whisk soy sauce, water, sugar, honey, Worcestershire sauce, vinegar, olive oil, onion powder, garlic powder, and ground ginger together in a large glass or ceramic bowl. Pierce steaks several times with a fork. Add steaks to bowl; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator at least 2 hours.
2. 2 Cook steaks in a hot skillet, wok, or hibachi over medium heat, 7 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

By Agent48

Ingredients

• ✓ white vinegar
• chicken stock
• soy sauce
• white sugar
• sesame oil
• chili oil
• ramen noodle
• egg
• ham
• carrot
• cucumber
• nori
• mustard

Instructions

1. 1 Combine chicken stock, soy sauce, vinegar, sugar, sesame oil, and chili oil in a small bowl, stirring until sugar dissolves.
2. 2 Bring a saucepan of water to a boil. Cook ramen noodles in the boiling water for 2 minutes. Drain immediately; refrigerate noodles until cold.
3. 3 Meanwhile, heat a small nonstick skillet over medium heat. Pour in beaten egg and tilt the skillet until egg thinly coats the bottom of the skillet and is firm; fold egg in half and remove from the skillet. Slice cooked egg into thin strips.
4. 4 Divide cold noodles between serving plates; top with separate piles egg, ham, carrot, and cucumber. Pour soy sauce mixture over top; sprinkle with nori. Serve with hot mustard on the side.

By Mimi

Ingredients

• ✓ white vinegar
• all-purpose flour
• water
• cabbage
• bacon
• egg
• sausage
• green onion
• shrimp
• cheese
• tenkasu
• vegetable oil
• soy sauce
• ketchup
• panko bread crumb
• mayonnaise

Instructions

1. 1 Mix flour and water together in a bowl until smooth. Stir in cabbage, bacon, eggs, sausage, green onions, shrimp, cheese, and tenkasu.
2. 2 Preheat a griddle to 400 degrees F (200 degrees C) and coat with oil.
3. 3 Pour 1/4 of batter onto preheated griddle. Cook until golden brown, about 6 minutes per side. Transfer to a serving plate. Repeat to make a total of 4 pancakes.
4. 4 Make sauce: Mix soy sauce, ketchup, and vinegar together in a small bowl. Drizzle over pancakes.
5. 5 Garnish with panko and mayonnaise.

By Stephanie Llamas

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

Ingredients

• ✓ white vinegar
• pig's foot
• red chile pepper
• salt

Instructions

1. 1 In a large stainless steel pot, place pig's feet and enough water to cover. Boil feet 2 hours or until tender; drain. Rinse feet in hot water to remove excess fat. Remove as many bones as you can.
2. 2 Put 1 chili pepper and 3 pig's feet in each one quart jar. In a separate bowl, mix salt and vinegar together. Pour vinegar mixture over pig's feet to cover. Seal jars and refrigerate for at least 3 days to 1 week before eating.

By Ronnie Zvolensky

Ingredients

• ✓ white vinegar
• hoisin sauce
• brown sugar
• soy sauce
• pork chop

Instructions

1. 1 Stir together the hoisin sauce, vinegar, brown sugar, and soy sauce in a medium bowl. Dip each pork chop into the mixture, and place in a shallow baking dish. Pour any remaining sauce over the top. Cover, and refrigerate for 30 to 60 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Bake the pork chops uncovered until the sauce has turned to a glaze and the meat is cooked through, 30 to 40 minutes.

By momscaasi

Ingredients

• ✓ white vinegar
• parsley
• dill
• garlic
• sugar
• salt
• cucumber

Instructions

1. 1 Whisk together the vinegar, parsley, dill, garlic, sugar, and salt in a bowl; add the cucumber and stir to coat. Cover and chill in refrigerator 4 to 8 hours. Stir well before serving.

By bwalker

Ingredients

• ✓ white vinegar
• white sugar
• mustard
• white wine
• egg

Instructions

1. 1 In the top of a double boiler, whisk together sugar, mustard, vinegar, wine, and eggs. Cook over simmering water, whisking constantly, for 8 minutes, or until thick. Allow to cool in refrigerator. Store in sealed containers in refrigerator for up to 2 months.

By jeaniehal

Ingredients

• ✓ white vinegar
• beet
• white sugar
• salt
• clove

Instructions

1. 1 Drain beet juice from the jar, leaving about 1/2 inch juice in the bottom.
2. 2 Combine sugar, vinegar, salt, and cloves in a saucepan over medium-high heat. Cook, stirring occasionally, until sugar dissolves into a syrup, about 3 minutes. Remove from heat and let cool, 5 to 10 minutes.
3. 3 Pour syrup over beets in the jar, covering them completely. Seal jar and shake gently.
4. 4 Refrigerate beets for 2 to 3 days before serving.

By CarolynCooks

Ingredients

• ✓ white vinegar
• brown sugar
• water
• teriyaki sauce
• cornstarch

Instructions

1. 1 Whisk brown sugar, water, vinegar, teriyaki sauce, and cornstarch together in a small saucepan; bring to a boil, reduce heat to low, and simmer, stirring frequently, until glaze thickens, 5 to 10 minutes.

By Jeff

Ingredients

• ✓ white vinegar
• cucumber
• sugar
• vegetable oil
• soy sauce
• salt

Instructions

1. 1 Place cucumbers in a large bowl. Whisk vinegar, sugar, oil, soy sauce, and salt together in a separate bowl; pour over cucumbers. Stir to coat. Refrigerate at least 1 hour to allow flavors to blend.

By cynjne

Ingredients

• ✓ white vinegar
• sugar
• corn syrup
• baking soda
• semisweet chocolate chip

Instructions

1. 1 Grease a disposable 8x8 inch baking pan. Stir sugar, corn syrup, and vinegar together in a heavy saucepan until the sugar is just mixed in, and the mixture looks like dirty sand.
2. 2 Place pan over medium-low heat. Cook to 307 degrees F on a candy thermometer, about 15 minutes. Remove from heat; gently stir in baking soda. Pour candy into prepared pan and let cool in a draft free area.
3. 3 Break cooled candy into bite-size pieces. Melt chocolate chips in a double boiler. Dip candy pieces in chocolate to coat. Let chocolate harden; store candy in an airtight container.

By Lisa Marie Hardin