Type what you have

Ingredients

• ✓ red wine vinegar
• red cabbage
• carrot
• coleslaw dressing
• soy sauce
• teriyaki sauce
• sesame oil
• ground chicken
• stir-fry sauce
• wonton wrapper

Instructions

1. 1 Mix together cabbage, carrots, coleslaw dressing, vinegar, soy sauce, and teriyaki in a large bowl until well combined. Place in the refrigerator until flavors blend, 1 hour to overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Heat sesame oil in a large skillet over medium heat. Cook and stir ground chicken in hot oil until browned and crumbly, 5 to 7 minutes. Pour in stir-fry sauce. Cover the skillet, reduce heat to low, and simmer.
4. 4 While chicken mixture simmers, form wonton wrappers into taco shapes and arrange between the cups of an inverted muffin tin.
5. 5 Bake in the preheated oven until firm and lightly browned, 4 to 5 minutes. Spoon 2 to 3 tablespoons chicken mixture into each wonton taco shell and top with slaw.
6. 6 Enjoy!

By OdaMae

Ingredients

• ✓ red wine vinegar
• avocado
• tomato
• green onion
• black bean
• mexicorn
• canola oil
• hot pepper sauce

Instructions

1. 1 Stir together avocados, tomatoes, green onions, black beans, and Mexicorn in a large bowl. Stir in red wine vinegar, canola oil, and hot pepper sauce. Cover the bowl and chill in the refrigerator for 1 hour.

By FAIRBORN

Ingredients

• ✓ red wine vinegar
• tomato
• avocado
• green onion
• black bean
• corn
• vegetable oil
• hot pepper sauce

Instructions

1. 1 Mix tomatoes, avocado, green onions, black beans, corn, vinegar, oil, and hot pepper sauce together in a bowl. Chill in the refrigerator for 1 hour.

By Keera Michalak-Franko

Ingredients

• ✓ red wine vinegar
• corn
• red pepper
• cilantro
• white sugar
• olive oil
• cumin
• red pepper flake
• chili powder
• ginger

Instructions

1. 1 Combine corn, red wine vinegar, red peppers, cilantro, sugar, olive oil, cumin, red pepper flakes, chili powder, and ginger together in a saucepan; bring to a boil, stirring frequently to dissolve the sugar. Reduce heat to medium-low and cook until the liquid evaporates, about 25 minutes.

By unsane1047

Ingredients

• ✓ red wine vinegar
• salsa
• spinach
• monterey jack cheese
• cream cheese
• evaporated milk
• black olive
• salt
• pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a medium baking dish, mix together salsa, chopped spinach, Monterey Jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper.
3. 3 Bake mixture in the preheated oven 12 to 15 minutes, or until bubbly.

By Linda

Ingredients

• ✓ red wine vinegar
• corn on the cob
• tomato
• avocado
• onion
• cilantro
• garlic
• olive oil
• kosher salt

Instructions

1. 1 Preheat the grill for medium heat and lightly oil the grate.
2. 2 Cook corn on the preheated grill until kernels are lightly charred but still firm, flipping often, 3 to 5 minutes per side. Cut kernels from cobs, transfer to a large bowl, and cool, about 10 minutes.
3. 3 Stir tomatoes, avocados, onion, cilantro, garlic, olive oil, and vinegar into corn; season with salt.

By Lisa Avery Croff

Ingredients

• ✓ red wine vinegar
• new mexico chile
• oregano
• water
• garlic
• salt
• red pepper flake
• cumin seed
• white sugar
• black pepper
• ground pork

Instructions

1. 1 Combine chile powder, vinegar, oregano, water, garlic, salt, red pepper flakes, cumin seeds, sugar, and pepper in a small bowl. Mix until the salt and sugar are dissolved in the liquids.
2. 2 Break up pork in a bowl. Pour in spice mixture and knead thoroughly. Use immediately or refrigerate to let flavors meld, 8 hours to overnight.
3. 3 Cook and stir in a nonstick skillet over medium heat until browned and crumbly, about 10 minutes.

By Matt Redmond

Ingredients

• ✓ red wine vinegar
• cabbage
• tomato
• red onion
• jalapeno pepper
• cilantro
• lime juice
• chili powder
• black pepper
• salt
• cayenne pepper

Instructions

1. 1 Combine cabbage, tomatoes, red onion, jalapeños, 2 tablespoons jalapeño juice, cilantro, lime juice, vinegar, chili powder, black pepper, salt, and cayenne pepper in a bowl; refrigerate until flavors blend, 1 to 2 hours.

By mommy

Ingredients

• ✓ red wine vinegar
• tomato
• tomato paste
• onion
• green bell pepper
• garlic
• jalapeno pepper
• white sugar
• chili powder
• salt
• cumin

Instructions

1. 1 Combine the tomatoes, tomato paste, onion, green pepper, garlic, jalapenos, sugar, chili powder, vinegar, salt, and cumin in a large saucepan. Bring mixture to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the salsa is thickened and is noticeably darker in color, at least two hours. Cool and store it in the refrigerator for up to two weeks or in the freezer for three months.

By Kimberly

Ingredients

• ✓ red wine vinegar
• avocado
• black-eyed pea
• shoepeg corn
• tomato
• cilantro
• green onion
• olive oil
• cumin
• garlic
• salt
• black pepper

Instructions

1. 1 Mix together avocados, peas, corn, tomatoes, cilantro, and green onion lightly in a salad bowl until well combined.
2. 2 Whisk together red wine vinegar, olive oil, cumin, and garlic in a medium bowl and pour over salad. Season with salt and pepper; lightly toss salad again. Chill in the refrigerator to blend the flavors before serving, about 1 hour.

By wusz

Ingredients

• ✓ red wine vinegar
• tomato
• corn
• cucumber
• green bell pepper
• red bell pepper
• red pepper flakes
• garlic
• cumin
• cilantro
• salt
• black pepper

Instructions

1. 1 Place tomatoes, corn, cucumber, bell peppers, and red wine vinegar into a large serving bowl. Stir in crushed red pepper flakes, garlic, cumin, cilantro, salt, and black pepper until incorporated.
2. 2 Cover and chill in the refrigerator for at least 30 minutes before serving.

By ECUADORITA

Ingredients

• ✓ red wine vinegar
• pork butt roast
• achiote paste
• orange juice
• lemon juice
• habanero pepper
• cumin
• paprika
• chili powder
• coriander
• salt
• pepper
• red onion

Instructions

1. 1 Poke holes all over the pork with a fork. Rub achiote paste all over the pork, and set aside. In a large bowl, mix together the orange juice, lemon juice, and habanero peppers. Mix in the cumin, paprika, chili powder, coriander, salt and pepper. Place pork in the mixture, cover, and refrigerate overnight, turning two or three times.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Wrap the pork and marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes. Place into a casserole dish, and cover.
3. 3 Bake for about 2 hours, until the meat falls off the bone. The slower you cook it, the better it is. You could also bake it in a 200 degrees F (95 degrees C) oven for 4 or 5 hours, or in a slow cooker without the foil or leaves.
4. 4 While the pork is cooking, make the sauce. Bring the red wine vinegar to a boil in a small saucepan. Add onions, reduce heat to medium-low, and simmer until tender. Pour sauce over pork, and serve with white rice and corn tortillas. Each person can make tacos or fajitas with the pork, the rice and the sauce.

By TAWMTHEBOMB

Ingredients

• ✓ red wine vinegar
• chicken broth
• couscous
• olive oil
• lime juice
• cumin
• black bean
• green onion
• red bell pepper
• corn kernel
• cilantro
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring broth to a boil in a 2-quart or larger saucepan. Stir in couscous, cover the pot, and remove from heat. Let stand for 5 minutes.
3. 3 Whisk together olive oil, lime juice, vinegar, and cumin in a large bowl. Add beans, green onions, red bell pepper, corn, and cilantro; toss to coat.
4. 4 Fluff couscous well, breaking up any chunks. Add to vegetables in the bowl and mix well. Season with salt and pepper. Serve at once or refrigerate until ready to serve.

By Allrecipes Member

Ingredients

• ✓ red wine vinegar
• black bean
• corn
• red onion
• salsa
• olive oil
• cilantro
• garlic
• lemon juice
• cumin
• salt
• black pepper

Instructions

1. 1 Combine black beans, corn, red onion, salsa, olive oil, cilantro, garlic, lemon juice, vinegar, cumin, salt, and black pepper in a large bowl. Cover and refrigerate at least 1 hour to 2 days. Serve chilled.

By Kelly Michael Hammer

Ingredients

• ✓ red wine vinegar
• black bean
• sweet corn
• tomato
• red bell pepper
• jalapeno pepper
• cilantro
• red onion
• lime juice
• salt
• black pepper
• avocado

Instructions

1. 1 Combine black beans, corn, tomatoes, bell pepper, jalapeño, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl.
2. 2 Gently stir avocado into black bean mixture. Cover salsa with plastic wrap, pressing it directly onto salsa. Chill at least 2 hours.

By Dawn Logterman

Ingredients

• ✓ red wine vinegar
• rice
• water
• tomato
• garlic
• cumin
• chili powder
• salt
• oregano
• black pepper
• canola oil
• black bean
• corn

Instructions

1. 1 Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes.
2. 2 Mix tomatoes, vinegar, garlic, cumin, chili powder, salt, oregano, and black pepper together in a bowl. Whisk oil into tomato mixture to make a dressing.
3. 3 Stir rice, black beans, and corn together in a bowl; toss with dressing until well-coated.

By Chelsea

Ingredients

• ✓ red wine vinegar
• ground beef
• salt
• pepper
• kidney bean
• tomato
• celery
• red bell pepper
• chili powder
• cumin
• parsley
• basil
• worcestershire sauce
• red wine

Instructions

1. 1 Cook and stir ground beef in a large skillet over medium-high heat until evenly browned, 5 to 7 minutes. Drain off grease, then season with salt and pepper.
2. 2 Transfer beef to a slow cooker. Add kidney beans, tomatoes, celery, bell pepper, and vinegar. Season with chili powder, cumin, parsley, basil, and Worcestershire sauce. Stir to distribute ingredients evenly.
3. 3 Cook on Low for 8 hours or High for 6 hours. Pour in wine during the last 2 hours.

By Wendy

Ingredients

• ✓ red wine vinegar
• soy sauce
• olive oil
• orange
• lime juice
• orange juice
• worcestershire sauce
• cilantro
• garlic
• black pepper
• cumin
• chili powder
• oregano
• salt

Instructions

1. 1 Combine soy sauce, olive oil, vinegar, orange slices, lime juice, orange juice, Worcestershire sauce, cilantro, garlic, black pepper, cumin, chili powder, oregano, and salt in a large bowl and whisk to combine.

By Toni Ast

Ingredients

• ✓ red wine vinegar
• beef chuck roast
• water
• beef broth
• chili powder
• cumin
• onion
• green chile pepper
• flour
• monterey jack cheese
• sour cream
• oil
• corn tortilla
• monterey jack cheese

Instructions

1. 1 Cook beef: Place beef roast in a large saucepan; pour in water. Cover with a tight-fitting lid and simmer on low for 30 minutes. Increase heat to medium-high and brown beef on all sides. Once water has evaporated, add broth, vinegar, chili powder, and cumin. Cover tightly and reduce heat to low. Simmer until beef falls apart when lifted, 1 1/2 to 2 hours. Use 2 forks or your fingers to shred beef in the pan; allow to cool to room temperature.
2. 2 Make sauce: Heat a large skillet over medium-high heat. Sauté onion in the hot skillet until just soft, not browned. Mix in green chilies and flour. Stir constantly for 2 minutes to cook the flour taste out. Stir in Monterey Jack cheese and sour cream. Reduce heat to low and simmer for 10 minutes, stirring often, until cheese is melted and incorporated. Set sauce aside to cool.
3. 3 Prepare tortillas: Heat oil in a separate large skillet over medium-high heat. Use tongs to dip tortillas, one at a time, into hot oil until crisp, about 30 seconds per side. Drain on a paper towel-lined plate.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Spread 1/4 cup sauce down the center of a tortilla. Top with about 1/4 cup shredded beef. Roll up and place seam-side down in an 8x11-inch baking dish. Repeat with remaining tortillas, sauce, and beef. Sprinkle Monterey Jack cheese over rolled tortillas.
6. 6 Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

By Christy Campbell

Ingredients

• ✓ red wine vinegar
• butter
• corn
• garlic powder
• black bean
• cilantro
• olive oil
• lime juice
• garlic
• sugar
• cumin
• chili powder
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Spread 1 teaspoon butter on each ear corn; sprinkle with garlic powder. Wrap ears in aluminum foil.
3. 3 Cook on the preheated grill until corn is hot and steaming, about 15 minutes. Unwrap corn; grill ears until kernels are golden, about 5 minutes more, flipping once. Cool; cut kernels from cobs.
4. 4 Combine corn, black beans, and cilantro in a large bowl; set aside.
5. 5 Whisk oil, vinegar, lime juice, fresh garlic, sugar, cumin, chili powder, salt, and black pepper together in a bowl; gently toss into corn mixture to coat.

By SunnyDaysNora

Ingredients

• ✓ red wine vinegar
• olive oil
• oregano
• chili powder
• sugar
• garlic salt
• salt
• pepper
• zucchini
• yellow squash
• onion
• green bell pepper
• red bell pepper
• olive oil
• corn
• black bean

Instructions

1. 1 Make the marinade: Combine olive oil, vinegar, oregano, chili powder, sugar, garlic salt, salt, and pepper in a large bowl.
2. 2 Prepare fajitas: Add zucchini, yellow squash, onion, and bell peppers to the marinade. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.
3. 3 Heat oil in a large skillet over medium-high heat. Drain vegetables and sauté until tender, about 10 to 15 minutes. Stir in corn and black beans. Increase the heat to high to brown vegetables, about 5 minutes.

By TYGSD

Ingredients

• ✓ red wine vinegar
• quinoa
• pinto bean
• kidney bean
• corn
• red onion
• brown rice
• red bell pepper
• cilantro
• olive oil
• chili powder
• garlic
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid.
2. 2 Whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. Cover bowl with a lid and refrigerate until flavors blend, at least 2 hours.
3. 3 Stir salad again before serving.

By Rita

Ingredients

• ✓ red wine vinegar
• corn kernel
• jicama
• red onion
• onion
• red bell pepper
• green bell pepper
• olive oil
• white vinegar
• salt
• cumin
• black pepper
• chili powder
• cilantro
• tomato
• lime

Instructions

1. 1 Heat a large skillet over high heat. Cook corn kernels in the hot skillet, turning frequently, until beginning to blacken slightly, about 5 minutes.
2. 2 Mix corn, jicama, red onion, white onion, red bell pepper, green bell pepper, olive oil, white vinegar, salt, cumin, black pepper, red wine vinegar, and chili powder together in a large bowl. Add cilantro, tomatoes, lime zest, and lime juice to the corn mixture; gently stir to incorporate.

By Gemini26

Ingredients

• ✓ red wine vinegar
• black pepper
• salt
• garlic powder
• garlic
• lemon juice
• red onion
• cilantro
• green onion
• hot pepper sauce
• cucumber
• yellow bell pepper
• red bell pepper
• avocado
• celery
• tomato vegetable juice cocktail
• clam juice
• tomato juice

Instructions

1. 1 Combine tomato and claim juice cocktail, tomato-vegetable juice cocktail, celery, avocados, bell peppers, cucumbers, hot pepper sauce, green onions, cilantro, red onion, red wine vinegar, lemon juice, minced garlic, and garlic powder in a large nonreactive bowl; season with salt and black pepper. Refrigerate to blend flavors, at least 6 hours.

By Kara Adkins

Ingredients

• ✓ red wine vinegar
• hot pepper sauce
• chili powder
• black pepper
• cumin
• salt
• white sugar
• garlic
• lemon juice
• lime juice
• cilantro
• olive oil
• red onion
• corn kernel
• red bell pepper
• green bell pepper
• cannellini bean
• kidney bean
• black bean

Instructions

1. 1 Gather all ingredients.
2. 2 Combine beans, bell peppers, corn, and red onion in a large bowl.
3. 3 Whisk olive oil, vinegar, cilantro, lime juice, lemon juice, garlic, sugar, salt, cumin, and black pepper together in a small bowl. Season with chili powder and hot sauce.
4. 4 Pour dressing over bean mixture and toss well. Refrigerate until chilled, about 1 hour. Serve cold.

By Karen Castle

Ingredients

• ✓ red wine vinegar
• salt
• adobo sauce
• chipotle pepper in adobo
• sour cream
• black pepper
• salt
• garlic powder
• lime
• olive oil
• jalapeno pepper
• cilantro
• coleslaw mix
• lime
• flour tortilla
• mahi mahi fillet
• olive oil
• black pepper
• salt
• onion powder
• cumin
• paprika
• chili powder

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.
2. 2 Mix together chili powder, paprika, cumin, onion powder, salt, and pepper for tacos in a small bowl until well combined.
3. 3 Brush 2 tablespoons oil all over the prepared pan, then add mahi mahi fillets. Drizzle remaining 1 tablespoon oil over the fillets and rub to coat. Sprinkle spice mixture evenly over both sides of the fillets.
4. 4 Bake in the preheated oven until fish flakes evenly with a fork and drippings are caramelized, 10 to 12 minutes.
5. 5 While the fish is baking, prepare slaw by combining coleslaw mix, cilantro, jalapeno pepper, oil, lime juice, vinegar, garlic powder, salt, and pepper in a bowl; toss until well combined.
6. 6 Stir together sour cream, chipotle in adobo, adobo sauce, and salt for crema together in a small bowl.
7. 7 Char tortillas over a gas flame.
8. 8 Remove fish from the oven and flake it with a fork.
9. 9 Fill tortillas with fish and slaw. Drizzle with crema and squeeze lime wedges over top.

By Nicole McLaughlin

Ingredients

• ✓ red wine vinegar
• mayonnaise
• salt

Instructions

1. 1 In a small bowl, stir together the mayonnaise and salt. Stir in vinegar 1 teaspoon at a time until you reach a your desired consistency. Chill for 1 hour before serving.

By Ryan Stroud

Ingredients

• ✓ red wine vinegar
• dijon mustard
• olive oil
• honey

Instructions

1. 1 Whisk Dijon mustard, red wine vinegar, olive oil, and honey together in a bowl.

By mama2006

Ingredients

• ✓ red wine vinegar
• olive oil
• salad dressing mix
• broccoli

Instructions

1. 1 Combine olive oil, red wine vinegar, and Italian dressing mix in a sealable container; shake vigorously.
2. 2 Add broccoli and toss to coat with marinade; cover and refrigerate, stirring occasionally, for at least 3 hours.

By Jody C

Ingredients

• ✓ red wine vinegar
• worcestershire sauce
• garlic
• onion
• black pepper
• beef rib eye steak

Instructions

1. 1 In a shallow, nonreactive dish, mix red wine vinegar, Worcestershire sauce, garlic, onion, and pepper. Place steaks in the mixture. Cover, and marinate 1 hour in the refrigerator.
2. 2 Preheat an outdoor grill for high heat, and lightly oil grate.
3. 3 Grill steaks on the prepared grill 5 to 7 minutes per side, to desired doneness. Discard remaining marinade.

By BRANDI T