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Authentic Arawak Bar-B-Q Sauce
Caribbean

Authentic Arawak Bar-B-Q Sauce

4.5

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 In a medium bowl, combine the green onions, shallots, garlic, ginger, allspice, ground black pepper, chile peppers, cinnamon, nutmeg, salt, brown sugar, orange juice, vinegar, wine, soy sauce, oil, and molasses. Mix well, cover, and allow to sit for one hour. Stir again before using with fish or meat. Discard any remaining sauce.

By Wesley Murks

Caribbean Chicken Salad
Dinner Caribbean

Caribbean Chicken Salad

4.6

Prep
30 min
Cook
15 min
Total
165 min

Instructions

  1. 1 Place chicken in a bowl and cover with teriyaki marinade sauce. Marinate at least 2 hours in the refrigerator.
  2. 2 In a small bowl mix tomatoes, onion, jalapeño pepper, and cilantro. Cover salsa and refrigerate.
  3. 3 In a small bowl mix mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing and refrigerate.
  4. 4 Preheat the grill for high heat.
  5. 5 Lightly oil the grill grate. Place chicken on the grill and discard marinade. Cook for 6 to 8 minutes on each side, or until juices run clear.
  6. 6 Arrange mixed salad greens on plates. Spoon some salsa over each salad and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks and sprinkle over salads. Lay some grilled chicken strips on each salad. Finally, drizzle dressing over each salad and serve.

By Marcy Dzurisin

Jamaican Brown Stew Chicken
Dinner Caribbean

Jamaican Brown Stew Chicken

4.9

Prep
40 min
Cook
80 min
Total
360 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk garlic, white parts of green onions, brown sugar, thyme, habanero, vinegar, ginger, salt, pepper, paprika, and allspice together in a large mixing bowl.
  3. 3 Make 2 cuts, about 1-inch apart, into the skin side of each thigh, perpendicular to the bone, cutting all the way down to the bone.
  4. 4 Add chicken thighs to marinade; mix until evenly coated. Cover and place in the refrigerator to marinate, at least 4 hours or up to 12 hours. If possible, flip thighs several times while marinating.
  5. 5 Remove chicken from marinade. Scrape off any chunks of marinade from chicken into the bowl and reserve for later.
  6. 6 Heat 2 tablespoons oil in a large, deep, heavy-bottomed skillet or Dutch oven over medium-high heat until almost smoking. Working in batches, brown the chicken all over, about 5 minutes per side. Transfer chicken to the marinade bowl; set aside.
  7. 7 Heat 1 tablespoon oil in the same pan over medium-high heat. Add onion and a pinch of salt; cook until golden brown, 3 to 5 minutes. Stir in 1 tablespoon brown sugar and cook until onions are dark brown and caramelized, 3 to 5 minutes more.
  8. 8 Add chicken broth, ketchup, and bay leaves to the pan; bring to a boil. Add carrots, bell peppers, browned chicken thighs, and reserved marinade.
  9. 9 Reduce heat to medium-low. Simmer, stirring occasionally, until chicken is tender and no longer pink in the center and sauce has reduced and thickened, 1 to 1 ½ hours. Skim excess fat that floats to the top; baste chicken occasionally with sauce.
  10. 10 Taste and adjust seasoning. Stir in green parts of green onions. Serve and enjoy!

By John Mitzewich

Berry Vinegar

Berry Vinegar

4.4

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine vinegar, berries and sugar together in a medium glass mixing bowl. Mix gently and pour mixture into bottles. Cover tightly and store at room temperature.

By Beatrice

Cider Vinegar Chicken
Dinner

Cider Vinegar Chicken

3.7

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Place chicken breasts in a 9x13 inch baking dish. Sprinkle with garlic salt, then pour vinegar over all.
  3. 3 Bake at 350 degrees F (175 degrees C) for 35 minutes or until chicken is browned and cooked through, and juices run clear.

By Arthur Doughty

Sweet, Spicy, and Sticky BBQ Sauce Recipe
Pantry American

Sweet, Spicy, and Sticky BBQ Sauce Recipe

4.5

Prep
10 min
Cook
65 min
Total
75 min

Instructions

  1. 1 Combine cider vinegar, brown sugar, hot sauce, and molasses in a medium nonstick saucepan; bring to a boil. Reduce heat to medium-low; simmer until sauce is thick and shiny, about 1 hour.

By Aimee Mitchell

Salt and Vinegar Chicken

Salt and Vinegar Chicken

3.8

Prep
15 min
Cook
45 min
Total
120 min

Instructions

  1. 1 Mix cider vinegar, vegetable oil, egg, salt, and poultry seasoning in a large bowl. Place chicken thighs in the bowl; cover and marinate in the refrigerator for at least 1 hour.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Arrange chicken thighs in a baking dish. Cover with about 1/4 of the marinade mixture.
  4. 4 Bake chicken in the preheated oven for 30 minutes.
  5. 5 Drain off marinade so that chicken skin will become crisp (a baster works well for extracting marinade). Continue baking until chicken is no longer pink and juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By DINNERSREADY

George's Pineapple Marinade for Steak
Dinner

George's Pineapple Marinade for Steak

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Combine vinegar, garlic powder, and ginger in a small saucepan and heat to 120 degrees F (49 degrees C). Do not boil. Slowly stir in sugar until thoroughly dissolved.
  2. 2 Remove from heat and mix in pineapple juice and soy sauce. Blend in an electric blender or food processor on a low setting for 2 minutes.

By George Cochrane

Gingery Pickled Carrot Coins

Gingery Pickled Carrot Coins

Prep
20 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Submerge 3 pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
  2. 2 Combine vinegar, water, honey, and pickling salt in a saucepan and bring to a boil.
  3. 3 Working with one jar at a time, remove empty jars from canning pot and add 1/3 of the ginger to each. Pack carrots into jars, leaving 1/2 inch for headspace.
  4. 4 Slowly pour hot brine over carrots, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Slip in additional carrots if space allows; check headspace again and add more brine if necessary to bring to 1/2 inch from top.
  5. 5 Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
  6. 6 Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

By Marisa McClellan

Peppermint Meringue Cookies
Dessert

Peppermint Meringue Cookies

4.5

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 225 degrees F (110 degrees C). Line cookie sheets with aluminum foil or parchment paper.
  2. 2 In a large glass or metal bowl, whip egg whites, vinegar and salt to soft peaks. Gradually add sugar while continuing to whip until stiff peaks form, about 5 minutes. Fold in 1/3 of the crushed candy canes, reserving the rest. Drop by heaping teaspoonfuls, one inch apart onto the prepared cookie sheets. Sprinkle remaining crushed candy canes over the top.
  3. 3 Bake for 90 minutes in the preheated oven, or until dry. Cool on baking sheets.

By Mary

Sweet Apple Cider Vinegar Tea
Drink

Sweet Apple Cider Vinegar Tea

4.0

Prep
5 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Heat water in a microwave-safe mug in the microwave until boiling, about 2 1/2 minutes.
  2. 2 Add tea bag to the mug and let steep for 5 minutes or desired amount of time.
  3. 3 Remove and discard tea bag. Stir in honey and cider vinegar.

By TJCorris

Honey-Ginger Kale Salad
Dinner

Honey-Ginger Kale Salad

4.7

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Whisk together vinegar, juice, soy sauce, honey, and ginger in a small bowl. Add oil slowly, whisking constantly until incorporated.
  2. 2 Put kale in a large bowl. Drizzle with dressing, and mix well. Using your hands, massage kale until softened, wilted, and reduced in volume by about half.

By ChefBillT

Pickled Grilled Red Onions
Pantry American

Pickled Grilled Red Onions

4.7

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Preheat an outdoor grill for high heat and lightly oil grate.
  2. 2 Peel onions and trim root ends just slightly. Quarter the onions, keeping the layers intact with the remaining root ends. If necessary, use a toothpick to keep layers together while on the grill.
  3. 3 Grill onions until slightly charred, about 5 minutes. Remove from the grill and place in a nonreactive bowl.
  4. 4 Meanwhile, heat vinegar, sugar, and salt in a small non-reactive saucepan over medium heat. Stir until the sugar is dissolved. Pour hot liquid over the grilled onions and let stand for 10 to 15 minutes. Remove onions from liquid and refrigerate until ready to use.

By CookBrooke

Remade Pickles

Remade Pickles

3.0

Prep
15 min
Cook
5 min
Total
20180 min

Instructions

  1. 1 Place pickle pieces in original pickle jar.
  2. 2 Stir white sugar, cider vinegar, brown sugar, water, and pickling spice together in a saucepan. Bring to a boil; cook and stir to a syrup-like consistency, about 2 minutes.
  3. 3 Pour hot syrup mixture over pickles into pickle jar. Cool to room temperature before covering; store in the refrigerator for 2 weeks before serving.

By LynneeD

Michael's Chicken
Dinner

Michael's Chicken

3.9

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a medium saucepan over medium heat, blend cider vinegar, chili sauce, Worcestershire sauce, and tomato paste. Mix in the onion, brown sugar, and cayenne pepper.
  3. 3 Heat oil in a medium skillet over medium heat, and saute the chicken thighs until browned. Remove from heat, drain, and arrange in a medium baking dish. Cover with the cider vinegar sauce mixture.
  4. 4 Bake covered 45 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

By Michael Mako

Easy Chocolate Tofu Pie
Dessert

Easy Chocolate Tofu Pie

4.3

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Blend tofu with an electric mixer or in a food processor until smooth. Blend in cocoa, sugar, vanilla and vinegar. Pour into prepared crust.
  3. 3 Bake in preheated oven for 25 minutes.
  4. 4 Refrigerate for 1 hour before serving.

By Siobhan Connally

Instant Pot Southern-Style Green Beans from a Can
Dinner

Instant Pot Southern-Style Green Beans from a Can

5.0

Prep
10 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon and cook until almost crispy, about 8 minutes. Take your time cooking the bacon in order to render out all the fat. Add onions and cook, stirring frequently, until soft and translucent, about 3 minutes.
  2. 2 Pour in vinegar and scrape up the brown bits from the bottom of the pot. Pour in beans and their liquid; season with salt and pepper. Stir in radishes. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

By mybwriter