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Heinz Vinegar Tips

Heinz Tip:

Easy Hard Boiled Eggs

Adding two tablespoons of Heinz® White Vinegar per quart of water before boiling eggs will prevent cracking, and the shells will peel off faster and easier when they’re done.
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Chances are you already have the "secret ingredient" for your next delicious dinner. Try these meals for a festival of flavor...naturally.
Marinated Flank Steak 1 min 1 min 2/3 cup vegetable oil 1/3 cup Heinz® Wine Vinegar 1/4 cup minced onion 1 clove garlic, minced 1 1/2 teaspoons salt 1/4 teaspoon pepper 1 flank steak For marinade, combine first 6 ingredients in jar. Cover; shake vigorously. Pour marinade over steak. Cover; marinate several hours in refrigerator, turning occasionally. Grill or broil about 3 inches from heat source to desired degree of doneness. Slice diagonally across the grain into thin slices. Serve immediately. Makes 4-6 servings. Note: Flank steak is best when served rare. Meat will toughen if overcooked.


Orange-Cranberry Turkey Medallions 6 20 min 10 min 2 tablespoons Heinz® Apple Cider Vinegar 1 1/2 pounds boneless, skinless chicken breast 1/2 cup Heinz® Hot & Spicy Ketchup 1/2 cup jellied cranberry sauce 1/2 cup orange juice 2 tablespoons brown sugar 1 tablespoon finely grated orange zest 1 teaspoon dried thyme 1 teaspoon pepper 1/2 teaspoon salt Slice turkey breast crosswise into 1-in thick medallions (approximately 6-8). Stir Ketchup with all remaining ingredients Divide sauce into 2 equal parts. Pour half of the Ketchup mixture over turkey and marinate for 15 minutes. <p class="instruction" itemprop="instruction">Preheat grill to medium-high and grease lightly. Remove medallions from marinade and grill turkey for 8 to 10 minutes, turning once. Discard marinade.<br /> &nbsp;</p> After turkey is fully cooked, baste with second Ketchup mixture. Serve remaining sauce for dipping.<br /> <br type="_moz" />


Pasta Gardenia 1 min 1 min 8 ounces uncooked fettuccini (or other pasta of your choice) 1/2 cup olive or vegetable oil 1/3 cup Heinz® White Vinegar 2 cups halved cherry tomatoes 1/3 cup chopped fresh parsley 1/4 cup chopped fresh basil dash pepper dash salt 1/2 cup grated Parmesan cheese Cook pasta according to package directions; drain well. Meanwhile, combine oil and vinegar in jar; cover and shake vigorously. In large skillet, combine cooked pasta and oil-vinegar mixture. Heat over low heat, tossing to combine. Add tomatoes, parsley, basil, salt and pepper; heat gently. Place on serving plates; sprinkle with Parmesan cheese. Makes 4 servings.


Slow Cooked Spiced Pork 10 10 min 9 min 1 cup Heinz® Apple Cider Vinegar 1 pork butt roast from 3 to 4 pounds 1 tablespoon vegetable oil 1 tablespoon chili powder 2 teaspoons pepper 2 teaspoons cumin 2 teaspoons coriander 2 teaspoons paprika 1 teaspoon all spice 1/2 teaspoon salt 2 cloves garlic minced 1 1/2 cups Heinz® Tomato Ketchup 1/2 cup molasses 1/3 cup Heinz® Yellow Mustard 2 teaspoons cornstarch soft rolls Remove all string from the roast and trim away excess fat. Blend oil, chili powder, pepper, cumin, coriander, paprika, allspice, salt, and garlic to make a paste. Rub all over the pork, working the spice mixture into the meat well. Marinate for at least 30 minutes. Transfer the roast to a crock pot<br /> <p class="instruction" itemprop="instruction">Blend the Ketchup with the vinegar, molasses, and mustard. <br /> &nbsp;</p> Pour mixture over the roast and cook on low for 8 to 10 hours or until very tender.<br /> <br type="_moz" /> <p class="instruction" itemprop="instruction">Transfer the roast to a large bowl; discard any visible fat. Use two forks to separate the meat into long strands. Cover bowl and keep warm.<br /> &nbsp;</p> <p class="instruction" itemprop="instruction">Remove cooking juices and strain.<br /> &nbsp;</p> <p class="instruction" itemprop="instruction">Place juices in a saucepan; whisk in the cornstarch and bring to a boil. Cook, stirring, until thickened and bubbling.<br /> &nbsp;</p> Place shredded meat and sauce back into crock pot to keep warm.<br /> <p class="instruction" itemprop="instruction">Serve the meat on soft rolls.<br /> &nbsp;</p>


Steak with Onion Sauce 1 min 1 min 1/3 cup Heinz® Red Wine Vinegar 1 tablespoon olive or vegetable oil 4 skirt or cube steaks salt and pepper 1 medium onion, thinly sliced Heat olive oil in large skillet over high heat. Generously season both sides of steaks with salt and pepper. Cook steaks until browned, 4 to 5 minutes per side. Transfer steaks to serving plate. Reduce heat to medium. Add onion, cooking and stirring until softened, 4 to 5 minutes. Add vinegar and any juices from the steaks; heat through. Spoon onion sauce over steaks.


Tomato and Herb Chicken 1 min 1 min 1/4 cup Heinz® Apple Cider Vinegar** 1 medium onion, sliced 2 cloves garlic, minced 1 teaspoon dried rosemary leaves 1/2 teaspoon dried basil leaves 1/2 teaspoon dried thyme leaves 2 tablespoons vegetable oil 1 can (16 oz.) tomatoes, drained, cut into bite-size pieces 3/4 cup Heinz® Tomato Ketchup 1 tablespoon brown sugar 1/2 teaspoon salt dash pepper 2 1/2 pounds broiler-fryer pieces, skinned cornstarch-water mixture hot cooked noodles In Dutch oven or large skillet, sauté onion, garlic and herbs in oil until onion is tender-crisp. Stir in tomatoes and next 5 ingredients. Add chicken. Bring to a boil; reduce heat and simmer, cover, 45 to 50 minutes or until chicken is tender. Thicken sauce with cornstarch-water mixture. Serve chicken and sauce with noodles. Makes 5-6 servings (about 3 cups sauce)


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