what are some recipes that use vinegar in them?

Answer 1

Marinated Chuck Roast

INGREDIENTS
2 tablespoons ketchup
2 tablespoons red wine vinegar or cider vinegar
2 teaspoons vegetable oil
2 teaspoons soy sauce
1 teaspoon Worcestershire sauce
1/4 teaspoon prepared mustard

Answer 2

I add vinegar to alot of things. Anything that tastes a little "flat", I add a splash of vinegar. When I make a sauce for meatloaf, I use a can of diced Italian tomatoes, chopped onion and garlic, and a drizzle of balsamic vinegar.

Answer 3

Hot Vinegar Based BBQ Sauce
Yield: 4
Ingredients:
Hot Vinegar Based BBQ Sauce

* 2 cups of cider vinegar – (500ml)
* 1 1/4 cups of water – (310ml)
* 2/3 cups -plus of ketchup – (167ml)
* 1/3 cups of firmly packed brown sugar – (83ml)
* 6 teaspoons of salt – or more to taste – (30ml)
* 5 teaspoons of hot red pepper flakes – (25ml)
* 2 teaspoons of freshly ground black pepper – (10ml)
* 1 tsp of freshly ground white pepper – (5ml)


Directions:
Hot Vinegar Based BBQ Sauce

1. Combine the vinegar, water, ketchup, brown sugar, salt, hot pepper flakes and peppers in a nonreactive bowl and whisk until sugar and salt are dissolved.
2. Taste for seasoning, adding sugar or salt as necessary.
3. The sauce should be piquant but not sour.

Answer 4

Marinated Chuck Roast

INGREDIENTS
2 tablespoons ketchup
2 tablespoons red wine vinegar or cider vinegar
2 teaspoons vegetable oil
2 teaspoons soy sauce
1 teaspoon Worcestershire sauce
1/4 teaspoon prepared mustard
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 pound boneless beef chuck steak (3/4 inch thick)

DIRECTIONS
In a resealable plastic bag, combine the ketchup, vinegar, oil, soy sauce, Worcestershire sauce, mustard, garlic powder, salt and pepper; add meat. Seal bag and turn to coat; refrigerate 8 hours or overnight.
Drain and discard marinade. Grill, covered, over medium heat or broil 4 in. from heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).


Spinach Salad Supreme

INGREDIENTS
1/4 cup vegetable oil
2 tablespoons red wine vinegar or cider vinegar
1 teaspoon sugar
1 teaspoon finely chopped onion
1 teaspoon finely chopped green pepper
1 teaspoon minced fresh parsley
1 teaspoon ketchup
1/4 teaspoon salt
1/4 teaspoon ground mustard
1/4 teaspoon paprika
2 cups torn fresh spinach
1 hard-cooked egg, sliced
3 bacon strips, cooked and crumbled

DIRECTIONS
In a jar with a tight-fitting lid, combine the first 10 ingredients; shake well. Divide spinach between two serving bowls or plates; top with egg and bacon. Drizzle with dressing. Serve immediately.

Apricot-Ginger Asparagus

INGREDIENTS
1/2 pound fresh asparagus, trimmed
1/4 cup apricot preserves
1 tablespoon red wine vinegar or cider vinegar
1/8 teaspoon ground cinnamon
1 pinch ground ginger

DIRECTIONS
In a large skillet, bring 1 in. of water to a boil; place asparagus in a steamer basket over water. Cover and steam for 5 minutes or until crisp-tender; drain and keep warm.
In a small skillet over medium heat, bring the preserves, vinegar, cinnamon and ginger to a boil. Reduce heat; simmer, uncovered, for 2-4 minutes or until glaze begins to thicken. Pour over asparagus.

Answer 5

I love a splash of vinegar in any type of greens. There's nothing better than collard greens cooked in a little bacon grease with onion and a splash of apple cider vinegar.

Answer 6

homemade barbeque sauce

homemade salad dressing

fried fish and sprinkle a little vinegar after cooking

Answer 7

Sauces

Answer 8

meats,soups, stews, cabbage, rice dishes...but this will blow you away but I have a chocolate cake recipe that uses mayonaisse and vinegar

Answer 9

http://homecooking.about.com/library/archive/blcon113.htm

Try out this link.......Happy cooking