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Red Wine Vinegar Reduction
Pantry American

Red Wine Vinegar Reduction

4.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Combine vinegar, sugar, cinnamon sticks, lemon juice, and cloves in a saucepan; bring mixture to a boil, stirring to dissolve sugar. Reduce the heat to low; simmer until sauce reduces slightly and is thick enough to coat the back of a spoon, about 10 minutes.

By Melissa Vincent

Pickled Onions
Pantry American

Pickled Onions

4.1

Prep
5 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Combine onion, both vinegars, salt, and sugar in a saucepan over medium-high heat; bring to a boil. Remove from the heat and allow mixture to steep until onion is tender, about 20 minutes.
  2. 2 Cool for at least 30 minutes, then strain and serve.

By Bobi

Baked Ham with Maple Glaze
Dinner American

Baked Ham with Maple Glaze

4.6

Prep
15 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Trim excess fat off ham; score in a diamond pattern with a sharp knife, making shallow cuts about 1-inch apart. Place in a roasting pan. Roast in the preheated oven for 30 minutes.
  3. 3 Meanwhile, whisk maple syrup, Dijon mustard, red wine vinegar, and mustard powder together in a small bowl until glaze is well combined.
  4. 4 Remove ham from the oven. Brush 1/3 of the glaze over ham.
  5. 5 Return ham to the oven and bake for 20 minutes more; glaze ham twice during this time. Let ham stand before carving for 10 to 15 minutes.

By MICHELLE0011

Collards
Dinner American

Collards

4.2

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Place potatoes in a large pot with enough water to cover. Bring to a boil over medium heat. Before the potatoes are finished, add the collards to the pot.
  2. 2 Place bacon in a deep skillet over medium-high heat. Cook until evenly browned, about 10 minutes. Remove bacon to paper towels to drain, and saute the onion in bacon grease until tender. Drain onions of grease, and add to the greens. Crumble in the bacon, and stir in the wine vinegar. Simmer over low heat until greens are tender, about 1 hour.

By GrannieGrump56

Miso-Glazed Skirt Steak
Dinner American

Miso-Glazed Skirt Steak

4.3

Prep
10 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Combine vinegar, miso paste, garlic, brown sugar, and cayenne pepper in a small bowl until smooth. Generously spread miso mixture on both sides of steak pieces; season with black pepper. Rest at room temperature for about 30 minutes.
  2. 2 Prepare a charcoal grill for medium-high heat and lightly oil the grate.
  3. 3 Place steak pieces on the preheated grill at a 45-degree angle; grill, without moving, 2 minutes. Turn steak pieces 90 degrees to create cross-hatch grill marks; cook 2 minutes more. Flip steak pieces; repeat placement and grilling until medium-rare to medium on the inside, and shiny on the outside, about 4 minutes more. An instant-read thermometer inserted into centers should read 135 degrees F (57 degrees C). Rest before slicing, 5 minutes.

By John Mitzewich

Rhubarb Spinach Salad
Lunch American

Rhubarb Spinach Salad

4.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Arrange the spinach leaves on a platter.
  2. 2 Place the rhubarb in a skillet with enough water to cover by 1 inch; add the sugar. Bring the rhubarb to a gentle boil over medium-low heat and simmer until the sugar has dissolved and the rhubarb is lightly cooked, about 2 minutes. Remove the rhubarb with a slotted spoon and distribute over the spinach.
  3. 3 Stir the vinegar into the liquid left in the skillet, raise heat to medium, and bring to a boil. Return heat to medium-low and cook until the liquid has reduced to about 3/4 cup, about 10 minutes. Remove from the heat, whisk in the olive oil, and pour the hot dressing over the spinach and rhubarb to wilt the lettuce. Divide salad between 2 plates; serve warm.

By Chef Matt

Brie and Prosciutto Asparagus Bundles
Dinner American

Brie and Prosciutto Asparagus Bundles

5.0

Prep
15 min
Cook
15 min
Total
90 min

Instructions

  1. 1 Place asparagus spears in a resealable plastic bag.
  2. 2 Whisk olive oil, vinegar, and Dijon mustard together in a small bowl until well combined; add to the bag with asparagus and distribute evenly. Marinate at room temperature for 1 hour.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C).
  4. 4 Divide asparagus into 3-stalk bundles. Cut prosciutto slices in half lengthwise; lay on a cutting board. Wrap 1 piece prosciutto around each asparagus bundle to create 7 or 8 bundles; place bundles in a 9x13-inch baking dish.
  5. 5 Bake in the preheated oven until asparagus is tender, 14 to 16 minutes. Transfer baking dish to a wire rack; turn on the broiler. Place 1 Brie slice on top each bundle; sprinkle with crushed walnuts.
  6. 6 Broil until cheese begins to melt, about 1 minute.

By France Cevallos

Creamy Cilantro Salad Dressing
American

Creamy Cilantro Salad Dressing

4.9

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Blend mayonnaise, canola oil, pumpkin seeds, water, vinegar, Cotija cheese, roasted chile peppers, garlic, salt, and pepper in a blender until smooth, about 1 minutes. Add cilantro in batches, blending each to incorporate completely before adding the next, 30 to 60 seconds per batch.
  2. 2 Pour dressing into an air-tight container and refrigerate at least 1 hour before serving.

By Jim M

North Carolina Pulled Pork
Dinner American

North Carolina Pulled Pork

4.6

Prep
15 min
Cook
540 min
Total
555 min

Instructions

  1. 1 Preheat a slow cooker on Low for 15 minutes.
  2. 2 Meanwhile, season pork shoulder with salt and black pepper; set aside. Combine ketchup, brown sugar, and vinegar in a bowl; set aside.
  3. 3 Place pork in the preheated slow cooker; pour sauce over top. Cover the slow cooker.
  4. 4 Cook on Low for 8 hours.
  5. 5 Transfer pork to a large platter; slice into 3 to 4 pieces. Shred pork with 2 forks; return to the slow cooker. Cook on Low 1 hour more.

By skibunny2k

Wilted Lettuce Salad
Lunch American

Wilted Lettuce Salad

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from skillet, crumble and set aside; reserve bacon drippings in pan.
  3. 3 Add vinegar, lemon juice, sugar, and pepper to the pan with bacon drippings; carefully stir over medium heat until hot.
  4. 4 Combine lettuce and green onions in a large bowl; add warm dressing and toss to evenly coat.
  5. 5 Sprinkle salad with bacon and serve.

By Mary Jones

Olive Salad for Muffalettas
American

Olive Salad for Muffalettas

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place the black olives, green olives, artichoke hearts with their juice, and onion into a food processor. Pour in the vinegar and olive oil, and season with garlic, celery seed, oregano, basil and black pepper. Cover, and process until finely chopped. Use as a condiment on sandwiches, or a dip for crackers. Refrigerate leftovers.

By Beth Stone Strachan

Red Cabbage Salad
Side Dish American

Red Cabbage Salad

4.4

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 Mix red wine vinegar, canola oil, sugar, salt, seasoned salt, pepper, and onion powder in a bowl.
  2. 2 Place cabbage in a large glass bowl. Pour dressing over cabbage and toss to coat. Cover and refrigerate, 8 hours to overnight, stirring occasionally. Drain before serving.

By JORGINE

Onion Jam
Pantry American

Onion Jam

4.8

Prep
25 min
Cook
55 min
Total
80 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat vegetable oil in a heavy skillet over medium heat. Stir sugar into oil with a wooden spoon, stirring constantly, until mixture is a light caramel color, about 10 minutes. Mixture will be very hot.
  3. 3 Stir onion, salt, and black pepper into sugar mixture. Onions will immediately start to caramelize. Stir frequently over medium heat until sugar has dissolved and onions are browned, about 15 minutes.
  4. 4 Pour red wine vinegar into onion mixture; simmer until mixture reaches a jam consistency, about 30 minutes. Let cool to serve.

By WENDYMARIE37

Superior Shores Slaw
Lunch American

Superior Shores Slaw

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Cook bacon in a large skillet over medium-high heat until crisp; drain, crumble, and set aside.
  2. 2 Make the dressing by whisking together the mayonnaise, vinegar, sugar, and celery seed in a small bowl.
  3. 3 Toss together the coleslaw mix and green onion in a large bowl; add the dressing and toss to coat; stir in the bacon. Serve immediately.

By The Dahl House

Creamy Cilantro Dressing
American

Creamy Cilantro Dressing

5.0

Prep
10 min
Cook
5 min
Total
35 min

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. Place peppers with cut sides down onto the prepared baking sheet.
  2. 2 Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
  3. 3 Combine roasted peppers, canola oil, pepitas, red wine vinegar, lime juice, cotija cheese, garlic, salt, and pepper in a blender or food processor. Blend to combine, about 10 seconds. Add cilantro a little at a time and blend until smooth.
  4. 4 Combine mayonnaise and water in a large bowl and whisk until smooth. Add the blended pepper mixture to the mayonnaise mixture and mix thoroughly.

By katyLBC

Poppy Seed Summer Salad
Lunch American

Poppy Seed Summer Salad

4.0

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Place cucumbers and cantaloupe in a colander set over a bowl with a plate on top; put a heavy object (such as a large can of food) on the plate to "squeeze" excess liquid from cucumbers and cantaloupe, tossing every 30 minutes, for 2 to 3 hours.
  2. 2 Transfer cucumbers and cantaloupe to a large bowl; toss in onion, celery, dressing, and vinegar to combine. Stir in poppy seeds.

By Jacqueline

Fresh Summer Corn Salad
Dinner American

Fresh Summer Corn Salad

4.6

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Bring a large pot of salted water to a boil. Add corn and cook until the starchiness is just gone, about 3 minutes. Drain and immerse immediately in ice water to stop the cooking process and to set the color. Allow to cool, about 10 minutes.
  2. 2 Remove kernels, cutting close to the cobs.
  3. 3 Toss corn kernels with red onion, vinegar, olive oil, salt, and pepper in a large bowl. Toss in fresh basil just before serving. Taste and adjust seasonings. Serve at room temperature or cold.

By ltlmsmfft

Mayo Free Cabbage Salad
Lunch American

Mayo Free Cabbage Salad

4.6

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Whisk canola oil, sugar, red wine vinegar, and soy sauce together in a large bowl until sugar has dissolved. Toss in cabbage, green onions, almonds, and sunflower seeds. Cover bowl and refrigerate before serving, at least 1 hour; slaw tastes better when chilled overnight.

By Shalvie

Shaved Brussels Sprouts with Bacon and Almonds
Side Dish American

Shaved Brussels Sprouts with Bacon and Almonds

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Cook bacon in a large, deep skillet over medium heat until browned and crisp, 5 to 10 minutes. Transfer bacon to a paper-towel-lined plate using a slotted spoon; set aside.
  2. 2 Add almonds and garlic to drippings in the skillet; cook briefly over medium heat until toasted. Add Brussels sprouts; quickly toss to coat with drippings. Sprinkle red wine vinegar over sprouts; toss to coat. Cook, stirring frequently, until sprouts are wilted. Off heat, stir in bacon; season with salt and black pepper.

By Boomdog02