Type what you have

Ingredients

• ✓ white distilled vinegar
• whole milk
• heavy cream
• salt

Instructions

1. 1 Line a mesh strainer with cheesecloth and set over a deep bowl or pot.
2. 2 Combine milk, cream, and salt in a heavy-bottomed saucepan and place over medium-high heat. Cook the mixture, stirring occasionally in a "figure eight" motion, until it reaches a temperature of 195 degrees F (90 degrees C). If you don't have a thermometer, this will be right before it starts to simmer. You'll see steam rising from the surface, and tiny bubbles forming around the edges of the pan.
3. 3 Turn off the heat, pour in the vinegar, and stir slowly in a "figure eight" motion for 3 or 4 seconds.
4. 4 Let the mixture sit, untouched, for 6 minutes.
5. 5 Carefully ladle into the cheesecloth-lined mesh strainer so that the dripping whey drains into the pot or bowl. Let the ricotta drain into the pot for between 20 and 45 minutes, depending on how soft or firm you want your cheese. The longer it drains, the firmer the texture will be once chilled.
6. 6 Grab the ends of the cheesecloth and lift the drained ricotta out of the strainer and place in a bowl. Let cool on the counter to room temperature, then wrap and chill thoroughly.
7. 7 Remove cheesecloth and serve. Ricotta usually needs an additional pinch of salt when serving.

By John Mitzewich

Ingredients

• ✓ white distilled vinegar
• water
• fish sauce
• brown sugar
• ketchup
• sambal chili sauce
• cornstarch
• garlic
• thai chili pepper
• lime juice

Instructions

1. 1 Place 1/2 cup cold fresh water and vinegar in a saucepan. Whisk in Asian fish sauce, brown sugar, ketchup, sambal chili sauce, and cornstarch. Whisk until cornstarch disappears. Place over medium-high heat and bring up to a simmer stirring occasionally. As it bubbles, it will start to thicken up. Remove pan from heat.
2. 2 Whisk garlic and chili into hot mixture. Add fresh lime juice; whisk again. Allow mixture to cool to room temperature before checking for seasonings.
3. 3 If not using immediately, transfer to a glass jar with a lid. Refrigerate.

By John Mitzewich

Ingredients

• ✓ white distilled vinegar
• honey
• sweetener
• black pepper
• red pepper flake
• kosher salt
• apple cider vinegar

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk honey, black pepper, red pepper flakes, salt, apple cider vinegar, and white distilled vinegar together in a bowl. Let sauce sit overnight to blend flavors together.
3. 3 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ white distilled vinegar
• cooking spray
• vanilla extract
• confectioners' sugar
• cream cheese
• butter
• cinnamon
• butter
• brown sugar
• vanilla extract
• butter
• egg
• salt
• baking soda
• baking powder
• white sugar
• all-purpose flour
• milk

Instructions

1. 1 Gather all ingredients.
2. 2 Stir milk and vinegar together in a bowl; set aside until milk "sours", about 5 minutes.
3. 3 Mix flour, white sugar, baking powder, baking soda, and salt together in a separate bowl.
4. 4 Whisk egg, 2 tablespoons melted butter, and 1 ½ teaspoons vanilla extract into milk mixture.
5. 5 Slowly pour milk mixture into flour mixture while whisking constantly until batter is just moistened and evenly mixed. The batter might have some lumps which is fine.
6. 6 Combine brown sugar, 1/4 cup melted butter, and cinnamon in a small bowl. Place a 1-quart resealable bag into a glass or cup. Pour cinnamon mixture into the bag; refrigerate until filling is thick and spreadable, about 10 minutes.
7. 7 Mix 1/4 cup softened butter and cream cheese together in a microwave-safe bowl; heat in microwave for 40 seconds. Stir mixture with a whisk or fork until smooth. Continue heating in microwave and stirring until mixture is completely melted. Stir confectioners' sugar and 1/2 teaspoon vanilla extract into cream cheese mixture until icing is smooth.
8. 8 Heat a griddle or skillet over medium heat and spray with cooking spray. Pour about 1/4 cup batter into the center of griddle. Cook pancake until bubbles start to appear, 2 to 3 minutes.
9. 9 Cut 1 corner off the center of the bag with filling. Swirl filling over pancake, leaving enough space around edges that filling doesn't touch the griddle.
10. 10 Flip pancake and cook until other side is lightly browned, 2 to 3 minutes. Drizzle icing over pancake; remove from pan and set aside. Repeat with remaining ingredients, wiping the pan/griddle with a clean, damp cloth in between each pancake to remove any excess cinnamon mixture, and spraying the griddle with cooking spray between each pancake. Doing this will prevent the residual mixture from scorching as you cook the next batch of pancakes.
11. 11 Enjoy!

By squeeziebrb

Ingredients

• ✓ white distilled vinegar
• water
• butter
• worcestershire sauce
• garlic salt
• black pepper
• sugar
• garlic
• chicken leg quarter
• chicken breast

Instructions

1. 1 Combine vinegar, water, butter, Worcestershire sauce, garlic salt, black pepper, sugar, and minced garlic in a large pot; bring to a boil. Cool marinade to room temperature, at least 30 minutes.
2. 2 Pour marinade into a resealable plastic bag. Add chicken leg quarters and breasts; coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove chicken from marinade and shake off excess; discard remaining marinade.
5. 5 Cook on the preheated grill until chicken is no longer pink at bones and the juices run clear, 30 to 45 minutes. An instant-read thermometer inserted near, but not touching, bones should read 165 degrees F (74 degrees C).

By stylingmom

Ingredients

• ✓ white distilled vinegar
• ketchup
• brown sugar
• molasses
• paprika
• chili powder
• cayenne powder
• black pepper
• allspice
• coriander
• cumin

Instructions

1. 1 Whisk ketchup, vinegar, brown sugar, molasses, paprika, chili powder, cayenne pepper, black pepper, allspice, coriander, and cumin together in a large bowl until thoroughly combined.

By John Mitzewich

Ingredients

• ✓ white distilled vinegar
• tomato
• onion
• jalapeno pepper
• water
• salt
• garlic
• cumin
• cilantro
• lime juice

Instructions

1. 1 Combine tomatoes, onion, jalapeños, vinegar, water, sea salt, garlic, and cumin 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 15 minutes. Allow 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 1 minute. Unlock and remove the lid. Pull out the inner pot; cool for 5 minutes.
3. 3 Stir in cilantro and lime juice until incorporated.

By Soup Loving Nicole

Ingredients

• ✓ white distilled vinegar
• water
• taco seasoning mix
• tomato sauce
• garlic
• oregano
• cumin
• white sugar
• olive oil
• chicken breast
• taco shell

Instructions

1. 1 Mix water and seasoning mix in a large bowl. Add tomato sauce, vinegar, garlic, oregano, cumin, and sugar; mix well.
2. 2 Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side. Add tomato sauce mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Remove chicken breasts from the pan and shred meat with two forks when cool enough to handle. Return shredded chicken to the pan with the tomato sauce. Cook and stir until chicken is coated with sauce and sauce reduces a bit, about 5 minutes.
4. 4 Transfer chicken and sauce to a serving bowl and spoon onto taco shells.

By SMJ0724

Ingredients

• ✓ white distilled vinegar
• tomato sauce
• garlic
• ancho chile powder
• ground cumin
• oregano leaf
• sugar
• olive oil
• chicken breast
• adobo with pepper
• corn tortilla
• onion
• lime
• cilantro
• hot sauce

Instructions

1. 1 In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo; set aside.
2. 2 Heat oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, until cooked through (thermometer will register 170 degrees F when inserted into thickest part of breast), flipping once, about 20 minutes.
3. 3 Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more.
4. 4 Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, avocados and/or onions, if desired. Sprinkle with hot sauce, if desired.

By Goya