Type what you have

Ingredients

• ✓ apple cider vinegar
• white sugar
• olive oil
• soy sauce
• sesame oil
• garlic
• red pepper flakes

Instructions

1. 1 Stir sugar and apple cider vinegar together in a small saucepan; cook over medium-low heat until sugar is dissolved, scraping sides of the pan to include all sugar granules, 3 to 5 minutes; remove from heat and let cool 2 to 3 minutes.
2. 2 Combine vinegar mixture, olive oil, soy sauce, sesame oil, garlic, and red pepper flakes in a food processor; blend until the garlic and red pepper flakes are tiny, 1 to 2 minutes. Strain through a fine-mesh sieve.

By Sookie Fae Halliwell

Ingredients

• ✓ apple cider vinegar
• pineapple
• sugar
• ketchup
• white vinegar
• water
• cornstarch
• carrot

Instructions

1. 1 Stir reserved pineapple juice, sugar, ketchup, and vinegar in a saucepan over medium heat until blended, 2 to 3 minutes.
2. 2 Whisk water and cornstarch in a bowl until cornstarch is dissolved; stir into pineapple juice mixture.
3. 3 Stir pineapple and carrots into the sauce; bring to a boil, reduce heat to medium-low, and cook at a simmer until the sauce thickens, about 5 minutes.

By CHELLE

Ingredients

• ✓ apple cider vinegar
• sour cream
• mayonnaise
• wasabi powder
• jalapeno pepper
• salt

Instructions

1. 1 In a small bowl, stir together the sour cream and mayonnaise. Mix in the wasabi powder, jalapeno pepper, vinegar and salt. Refrigerate for about 15 minutes to let the flavors develop. If you want to add more wasabi, add a little bit, and then refrigerate for about 5 minutes. The wasabi will get hotter upon sitting.

By BAJATHECAT

Ingredients

• ✓ apple cider vinegar
• rotisserie chicken
• cabbage
• green onion
• ramen noodle
• sesame seed
• almond
• olive oil
• white sugar
• salt
• black pepper

Instructions

1. 1 Toss chicken meat, cabbage, onions, ramen noodles, sesame seeds, and almonds together in a large bowl. Beat olive oil, vinegar, sugar, salt, and pepper together in a small bowl; drizzle over the salad and toss to coat.

By Rachel

Ingredients

• ✓ apple cider vinegar
• edamame
• sesame oil
• oyster sauce
• sriracha sauce
• sesame seed
• red pepper flakes

Instructions

1. 1 Heat a saute pan over high heat. Add edamame, sesame oil, vinegar, oyster sauce, sriracha sauce, and sesame seeds. Cook, stirring frequently, until sauce coats all pods evenly, 3 to 5 minutes. Let cool for 5 minutes. Sprinkle with red pepper flakes before serving.

By BandC

Ingredients

• ✓ apple cider vinegar
• beef ramen noodle
• water
• olive oil
• sucralose sweetener
• coleslaw mix
• green onion
• sunflower seed

Instructions

1. 1 Place ramen noodles in colander; break into quarters. Pour boiling water over noodles to soften slightly. Use a fork to separate noodles. Rinse quickly with cold water; drain.
2. 2 Make a dressing by whisking together the flavor packet from the ramen noodles, olive oil, vinegar, and sweetener in a bowl. Place the ramen noodles, coleslaw mix, green onions, and sunflower seeds in a large bowl; toss to combine. Drizzle dressing over the coleslaw mixture and continue to toss until entire mixture is coated with dressing. Chill for 2 hours before serving.

By WebsByMegan

Ingredients

• ✓ apple cider vinegar
• ramen noodle
• seasoning packet
• white sugar
• olive oil
• salt
• black pepper
• broccoli coleslaw mix
• cranberry

Instructions

1. 1 Whisk ramen noodle seasoning packet, vinegar, sugar, olive oil, salt, and pepper together in a bowl to make the salad dressing. Add ramen noodles and broccoli slaw; toss together. Let sit until flavors meld, 1 to 2 hours.

By Christy

Ingredients

• ✓ apple cider vinegar
• brown sugar
• olive oil
• mustard
• lime juice
• lemon juice
• garlic
• seasoned salt
• black pepper
• chicken thigh

Instructions

1. 1 Combine brown sugar, oil, vinegar, mustard, lime juice, lemon juice, garlic, seasoned salt, and pepper in a medium bowl and mix well.
2. 2 Place chicken in a glass or ceramic bowl and cover with sauce. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours or overnight.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
5. 5 Cook chicken on the preheated grill until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Gary Sr

Ingredients

• ✓ apple cider vinegar
• tomato paste
• pineapple juice
• raisin
• brown sugar
• cornstarch
• ground ginger
• red pepper flakes
• seasoned salt
• pork chop
• butter

Instructions

1. 1 Combine tomato paste, pineapple juice, raisins, brown sugar, cornstarch, vinegar, ginger, red pepper flakes, and seasoned salt in a medium bowl and set aside.
2. 2 Rinse pork chops and pat dry. Melt butter in a cast iron skillet over medium-high heat. Add chops and brown on both sides, 5 to 8 minutes total. Do not drain the skillet.
3. 3 Pour in the tomato paste mixture, reduce heat, and let simmer until sauce thickens to a gravy consistency and pork is no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center of each chop should read 145 degrees F (63 degrees C).

By BirgitJ

Ingredients

• ✓ apple cider vinegar
• mayonnaise
• ramen noodles
• white sugar
• celery seed
• olive oil
• sesame oil
• almond
• broccoli coleslaw mix
• onion
• sunflower seed

Instructions

1. 1 Combine mayonnaise, seasoning packet, vinegar, sugar, and celery seeds in a bowl; chill dressing in the refrigerator until ready to use.
2. 2 Heat olive oil and sesame oil in a skillet over medium heat. Add ramen noodles and almonds; cook and stir until toasted, stirring frequently, 3 to 5 minutes. Cool.
3. 3 Combine ramen noodle mixture, broccoli coleslaw mix, onion, sunflower seeds, and dressing in a bowl; stir to coat.

By Donna Leigh

Ingredients

• ✓ apple cider vinegar
• canola oil
• chicken drumstick
• chicken thigh
• onion
• garlic
• soy sauce
• water
• bay leaf
• black peppercorn
• cinnamon stick

Instructions

1. 1 Heat canola oil in a large Dutch oven over medium heat, and pan-fry the chicken drumsticks and thighs until golden brown, about 5 minutes per side. Remove the chicken pieces, and set aside. Stir onion and garlic into the hot skillet, and cook and stir until the vegetables are browned, about 8 minutes.
2. 2 Pour in apple cider vinegar, soy sauce, and water; stir in bay leaves, peppercorns, and the cinnamon stick. Bring the mixture to a boil over medium heat, scraping up and dissolving any browned flavor bits from the bottom of the pan. Return chicken pieces and any juice that has formed to the pan.
3. 3 Cover, reduce heat to a simmer, and simmer until the chicken is thoroughly cooked, about 45 minutes.

By Margo Taylor

Ingredients

• ✓ apple cider vinegar
• cooking spray
• beef bone
• carrot
• celery
• onion
• garlic
• water
• bay leaf
• salt
• black peppercorn

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
2. 2 Place beef bones, carrots, celery, onion, and garlic on the prepared baking sheet.
3. 3 Roast in the preheated oven until browned, about 45 minutes.
4. 4 Scrape roasted bones and vegetables into a multi-functional pressure cooker (such as Instant Pot). Add boiling water, bay leaves, vinegar, sea salt, and peppercorns. Close and lock the lid. Select Manual function according to manufacturer's instructions; set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove bones and vegetables and discard. Line a strainer with cheesecloth and set over a large bowl. Pour broth through the strainer and discard solids.
6. 6 Allow broth to cool. Remove and discard the fat layer.

By Bren

Ingredients

• ✓ apple cider vinegar
• broccoli floret
• carrot
• button mushroom
• zucchini
• olive oil
• soy sauce
• white sugar
• sesame seed
• cornstarch
• garlic powder
• ginger

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Preheat the side burner of the grill for medium heat.
2. 2 Place broccoli, carrots, mushrooms, and zucchini in a large bowl. Drizzle olive oil over and toss to coat. Place vegetables into a grill basket.
3. 3 Combine soy sauce, sugar, vinegar, sesame seeds, cornstarch, garlic powder, and ginger paste in a medium saucepan and whisk until combined. Place saucepan on the side burner of the grill and cook until it starts to bubble, about 5 minutes; reduce heat to low and let simmer.
4. 4 While sauce cooks, cook vegetables on the preheated grill for 15 minutes, flipping every 5 minutes. Pour teriyaki sauce over vegetables and mix well to combine. Continue to cook until tender, about 5 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ apple cider vinegar
• edamame
• chickpea
• red onion
• red bell pepper
• carrot
• sunflower seed
• cranberry
• olive oil
• honey
• mayonnaise
• celery salt
• cayenne pepper

Instructions

1. 1 Mix edamame, chickpeas, red onion, red bell pepper, carrot, sunflower seeds, dried cranberries, olive oil, honey, vinegar, mayonnaise, celery salt, and cayenne pepper together in a large bowl.

By Jenny

Ingredients

• ✓ apple cider vinegar
• sesame oil
• onion
• green onion
• garlic
• ground beef
• chili-garlic sauce
• ginger
• sea salt
• black pepper
• coleslaw mix
• soy sauce

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add diced onion, white parts of the green onions, and garlic. Saute until onions are translucent and garlic is fragrant, about 5 minutes. Add ground beef, sriracha, ginger, salt, and black pepper. Saute until beef is browned and crumbly, about 5 minutes.
2. 2 Stir coleslaw mix, soy sauce, and cider vinegar into the beef mixture. Saute until coleslaw is tender, about 4 minutes more. Top with the rest of the green onions.

By Chez Gnar

Ingredients

• ✓ apple cider vinegar
• chicken
• soy sauce
• vegetable oil
• white sugar
• water
• cornstarch
• water
• pineapple chunk
• tomato soup
• carrot
• onion
• green bell pepper

Instructions

1. 1 Marinate chicken cubes in soy sauce in a bowl for 30 minutes.
2. 2 Heat vegetable oil in a skillet on medium-high heat.
3. 3 Remove chicken from soy sauce and cook and stir in the heated skillet until no longer pink in the center and the juices run clear.
4. 4 Remove chicken from the skillet and set aside.
5. 5 Heat vinegar, sugar and 1/2 cup water together over medium heat in the same skillet until the sugar dissolves.
6. 6 Combine cornstarch and 1/2 cup water in a bowl and add to the vinegar mixture.
7. 7 Stir mixture and lower heat to medium-low.
8. 8 Pour pineapple juice and tomato soup into vinegar mixture and simmer for about 5 minutes.
9. 9 Stir in carrots, onion, and bell pepper.
10. 10 Simmer for 20 to 25 minutes; until sauce is reddish-yellow and the vegetables are cooked.
11. 11 Add the pineapple chunks and cooked chicken to the sauce and heat for 2 to 4 minutes.

By ad6faith

Ingredients

• ✓ apple cider vinegar
• cumin seed
• red chile pepper
• garlic
• vegetable oil
• onion
• ginger garlic paste
• tomato paste
• cayenne pepper
• turmeric
• cinnamon
• clove
• lamb shank
• salt
• water
• cilantro

Instructions

1. 1 Place the cumin seeds into a dry skillet over medium heat, and toast them, stirring constantly, until they give off a roasted fragrance and turn a darker brown, about 1 minute. Scrape the seeds into a bowl, and allow to cool. When cool, grind them with a mortar and pestle or a clean spice grinder. Set the ground seed aside.
2. 2 Remove stems of chiles if necessary, and soak pods in the apple cider vinegar in a bowl until soft, at least 1 hour. Place the softened chiles with vinegar, cumin, and garlic into a blender or food processor, and pulse until ground into a paste, 30 seconds to 1 minute or as needed.
3. 3 Heat the vegetable oil in a large pot over medium heat, and cook and stir the onions until lightly browned, about 10 minutes. Stir in ginger garlic paste and about 1 teaspoon of the Grandmother's Chile Paste mixture or as desired. Reduce heat to medium-low, and fry the onions with the spice pastes for 5 minutes to blend flavors. Stir in tomato paste, ground red pepper, turmeric, cinnamon, and cloves, and bring to a simmer. Cook to blend flavors, about 20 minutes.
4. 4 Mix in the lamb shank pieces, and stir in salt to taste; simmer for 20 minutes, and stir in the water. Bring the lamb and sauce to a boil, reduce heat to a simmer, and simmer until lamb is very tender and sauce has thickened, 45 more minutes. Sprinkle with chopped cilantro to serve.

By Allrecipes Member

Ingredients

• ✓ apple cider vinegar
• olive oil
• ground beef
• onion
• garlic
• jalapeno pepper
• green bell pepper
• red bell pepper
• carrot
• broccoli
• white sugar
• worcestershire sauce
• soy sauce
• salt
• black pepper
• green bean

Instructions

1. 1 Heat the oil in a large pot over medium-high heat. Cook the ground beef in the hot oil until completely browned, 5 to 7 minutes. Add the onion, garlic, jalapeno pepper, green bell pepper, red bell pepper, carrots, broccoli, apple cider vinegar, sugar, Worcestershire sauce, soy sauce, salt, and pepper to the pot. Reduce heat to medium-low; simmer, stirring occasionally, until the vegetables are just losing their crispness, about 20 minutes. Stir in green beans about 5 minutes before serving.

By lhale0809

Ingredients

• ✓ apple cider vinegar
• sesame seed
• peanut oil
• baking powder
• avocado oil
• cornstarch
• water
• all-purpose flour
• egg
• chicken breast
• garlic powder
• salt
• salt
• cornstarch
• water
• sesame oil
• sriracha sauce
• tomato paste
• honey

Instructions

1. 1 Mix honey, tomato paste, apple cider vinegar, Sriracha sauce, and sesame oil together in a medium bowl.
2. 2 Combine cold water, cornstarch, and 1/2 teaspoon salt in a bowl; mix well. Add to honey sauce mixture and mix well. Set aside until needed.
3. 3 Sprinkle 1/4 teaspoon salt and 1/4 teaspoon garlic powder over chicken.
4. 4 Whisk egg in a large bowl. Add remaining salt and garlic powder and mix well. Mix in flour. Combine water and cornstarch in a bowl; add to egg mixture and mix well. Add avocado oil and baking powder; mix well.
5. 5 Pour 3 inches of peanut oil into the bottom of a wide, deep pot and heat to 325 degrees F (165 degrees C).
6. 6 Place 1/2 of the chicken pieces into the batter mixture and turn to coat. Scoop tablespoonfuls of chicken and batter into the hot oil. Do not crowd the chicken. Fry in batches until chicken pieces are golden brown and no longer pink in the centers, about 1 minute per side. Transfer to a paper towel-lined plate. Check oil temperature between batches.
7. 7 Pour honey sauce mixture into a large skillet. Bring to a simmer over medium heat, 3 to 4 minutes. Add all chicken pieces to the sauce; turn to coat. Sprinkle on sesame seeds.

By Bren

Ingredients

• ✓ apple cider vinegar
• chicken bouillon
• cornstarch
• sparkling lemonade
• shiitake mushroom
• green bell pepper
• red onion
• black pepper
• salt
• butter
• soy sauce
• apple
• cumin seed
• bay leaf
• brown sugar
• black peppercorn
• red chile pepper
• ginger
• garlic
• groundnut oil
• pork loin
• pork belly

Instructions

1. 1 Combine pork belly and pork loin in a large bowl. Toss with 1 tablespoon groundnut oil to coat. Add garlic, ginger, red chile, peppercorns, brown sugar, bay leaves, and cumin. Mix in diced apple, cider vinegar, and soy sauce. Stir to coat the pork. Marinate in the fridge, stirring occasionally, for at least 1 hour.
2. 2 Heat remaining 1 tablespoon oil in a deep pan over medium heat. Melt 1 tablespoon butter in the pan and sprinkle in salt and pepper. Add onion, bell pepper, and mushrooms. Fry until softened, about 5 minutes. Add the pork and marinade; cook until pork starts to brown, about 6 minutes. Stir in lemonade, cornstarch, and bouillon; sauce should cover the pork and vegetables.
3. 3 Reduce heat and simmer, covered, until liquid is reduced and pork is tender but still slightly pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Add the remaining 1 tablespoon butter 10 minutes before pork is finished cooking. Discard bay leaves before serving.

By Dave B

Ingredients

• ✓ apple cider vinegar
• fish sauce
• vegetable oil
• brown sugar
• soy sauce
• banana ketchup
• chicken thigh
• black pepper
• garlic
• brown sugar
• lemon
• soy sauce
• lemon-lime soda
• banana ketchup
• water
• turmeric
• allspice
• kosher salt
• cayenne pepper
• garlic powder
• onion powder
• ginger
• vegetable oil
• brown sugar
• tomato paste
• banana

Instructions

1. 1 Mash banana, tomato paste, vinegar, 2 tablespoons brown sugar, 2 teaspoons oil, ginger, onion powder, garlic powder, cayenne pepper, salt, allspice, and turmeric together in a medium saucepan; stir in water to combine.
2. 2 Place over medium-high heat; bring to a simmer. Reduce heat to medium; simmer until reduced and thickened, 7 to 10 minutes. Reserve 3 tablespoons ketchup for basting sauce, leaving about ½ cup for marinade.
3. 3 Whisk ½ cup reserved banana ketchup, lemon-lime soda, ½ cup soy sauce, lemon juice, 2 tablespoons brown sugar, garlic, and black pepper in a large bowl until marinade is combined.
4. 4 Add halved chicken thighs to marinade; toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator for 4 to 18 hours.
5. 5 Whisk reserved 3 tablespoons banana ketchup, 3 tablespoons soy sauce, 1 tablespoon brown sugar, 1 tablespoon oil, and fish sauce together in a small bowl until basting sauce smooth.
6. 6 Preheat an outdoor grill with a pile of charcoal until the coals are very hot. Thread chicken halves onto metal skewers, folding each in half with smooth sides facing outward and rougher sides folded inward.
7. 7 Grill chicken, in batches, over hot coals until no longer pink in centers, 15 to 20 minutes, turning and basting every 2 to 3 minutes.
8. 8 Serve with accumulated juices or extra basting sauce.

By John Mitzewich

Ingredients

• ✓ apple cider vinegar
• water
• thyme

Instructions

1. 1 Combine vinegar, water, and thyme in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 5 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 3 minutes. Let sit for 1 hour to steep.
3. 3 Strain liquid into a clean bottle. Apply to your clean face with cotton pads twice a day, making sure to avoid the eyes.

By Soup Loving Nicole

Ingredients

• ✓ apple cider vinegar
• red potato
• sea salt

Instructions

1. 1 Place vinegar in a large soup pot and bring to a boil. Add potatoes and boil for 5 minutes. Remove from heat, cover, and let sit for 30 minutes.
2. 2 Line a baking sheet with paper towels. Drain potatoes but do not rinse. Arrange potato slices on the baking sheet, making sure none are overlapping. Cover the top of the potatoes with paper towels. Repeat layers until all potatoes have been dried.
3. 3 Preheat an air fryer oven to 400 degrees F (200 degrees C) according to manufacturer's instructions. Place the basket rack in the top slot. This will act as a shield so that the fan does not blow the chips around once they start to fry.
4. 4 Arrange potatoes slices on the remaining 3 racks and lightly sprinkle with salt. Place racks in the air fryer oven and cook for 10 minutes. Remove the top rack of chips and transfer chips to a plate. Set timer for 2 more minutes and then remove the next highest rack of chips. Set timer for 1 minute for the final rack of chips. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ apple cider vinegar
• dijon mustard
• olive oil
• granular sucralose sweetener

Instructions

1. 1 Place vinegar, Dijon mustard, oil, and sugar substitute into a jar with a tight-fitting lid. Close the jar, and shake vigorously to blend. Refrigerate until chilled before using.

By THYMEFORME

Ingredients

• ✓ apple cider vinegar
• mayonnaise
• garlic
• salt

Instructions

1. 1 Place mayonnaise, vinegar, garlic, and salt in a blender; blend until smooth.

By shmu

Ingredients

• ✓ apple cider vinegar
• sugar
• salt
• pepper

Instructions

1. 1 In a medium size jar with a tight fitting lid, combine sugar, vinegar and salt and pepper. Cover tightly and shake for approximately thirty seconds. If necessary, add a few drops of water to thin out dressing. Pour on your favorite salad.

By M DK

Ingredients

• ✓ apple cider vinegar
• vegetable oil
• honey
• garlic

Instructions

1. 1 In a container, combine oil, vinegar, honey, and garlic. Cover, and shake until blended. Set aside for 45 minutes, to allow flavors to combine. Shake again before serving.

By Dawn V.

Ingredients

• ✓ apple cider vinegar
• white sugar
• dill pickle

Instructions

1. 1 Stir sugar and cider vinegar together in a large bowl until sugar is dissolved. Add pickle slices and stir to coat.
2. 2 Pour pickles into a clean jar and seal. Store in refrigerator, flipping the jar daily, for 1 week.

By crimsontide

Ingredients

• ✓ apple cider vinegar
• vegetable oil
• white sugar
• green leaf lettuce

Instructions

1. 1 Whisk the vegetable oil, vinegar, and sugar in a small bowl. Place the lettuce in a large bowl. Drizzle the oil mixture over the lettuce and toss to coat.

By Suzie

Ingredients

• ✓ apple cider vinegar
• catalina salad dressing
• honey

Instructions

1. 1 Whisk together Catalina dressing, honey, and vinegar in a medium bowl until well combined. Store in an airtight container.

By jrusseleac