formido/recipes-20k huggingface dataset:
balsamic pot roast  crock pot
in a large , heavy skillet , sear the beef in the oil until browned all over
transfer the beef to your slow cooker
scatter the onion , carrots and garlic around the beef
in a bowl , stir together the broth , bouillon , vinegar , and rosemary
pour the mixture over the beef
pour the tomatoes on top
season with pepper
cover the slow cooker , and cook on low for 8 hours
when cooking time is up , remove the beef with tongs and place it on a serving platter
scoop the onions and carrots out with a slotted spoon and pile them around the roast
turn crock pot to high and thicken the juice left in the slow cooker with cornstarch mixed with water
serve it with the beef
balsamic pot roast with onions and mushrooms
if this has not been done already , tie the meat around its "waist" with cooking twine so it doesn't fall apart during cooking
heat oven to 350f combine the porcini and broth in a small saucepan and bring to a boil
remove from heat and let stand for 10 minutes
remove the porcini with a slotted spoon , coarsely chop , and set aside
strain the broth through a fine sieve and set aside
rub the meat with the salt and pepper
heat 2 tablespoons of the oil in a roasting pan or large dutch oven over medium-high heat
cook the meat until well browned , about 2 to 3 minutes per side
transfer the meat to a plate and set aside
reduce heat to medium , add the remaining oil , onions , cremini mushrooms , garlic , and rosemary to the pan and cook , stirring frequently , until the mushrooms and onions are tender , about 5 to 7 minutes
return the meat to the pot and add the porcini , strained broth , vinegar , and sugar
over high heat , bring to a boil
cover
transfer to the oven and cook until the meat is very tender , about 2 1 / 2 to 3 hours
transfer the meat to a cutting board and cover with foil to keep warm
with a slotted spoon , remove the vegetables and reserve
place the pan over high heat and boil the cooking liquid until reduced by half , about 15 minutes
add the parsley , stir , and season to taste with salt and freshly ground pepper
to serve , cut the pot roast across the grain into thin slices
place them on the platter with the vegetables and spoon on some of the sauce
balsamic potatoes and onions
preheat oven to 375 degrees
wash potatoes , remove any blemishes , but do not peel
clean and peel onions , but leave whole
place potatoes and onions in a deep baking dish that has a lid
sprinkle vinegar over potatoes and onions
dot butter around the top
sprinkle thyme leaves and salt and pepper evenly over everything
place lid on dish , and place in the oven
bake for 2 hours , stirring gently every 1 / 2 hour
turn down heat if the glaze starts to burn
the butter and vinegar will have reduced to a thick glaze that coats the vegetables
balsamic red onion and gruyere panini grilled cheese
place onions , balsamic , oil , salt and sugar in sauce pan , cover and cook on medium low until very soft
the onions should still be purple in color
put together cheese and onion on bread
spray with truffle oil and grill in pan or panini press
dunk it in tomato basil soup
yum
balsamic red pepper jelly
wash , stem and seed red and jalapeno peppers
finely chop enough red pepper to measure 1 / 2 cup and set aside
puree remaining red and jalapeno peppers and garlic in food processor
pour prepared mixture into dampened jelly bag or cheese cloth lined sieve suspended over a deep container and let drip for 30 minutes
while peppers and garlic puree drips , prepare 7 125 ml mason jars and snap lids per canning directions
measure sugar and set aside
measure 1 1 / 2 cups of pepper juice into a large sauce pan
stir in chopped red pepper , wine and balsamic vinegars and lemon juice
whisk in fruit pectin until dissolved
add 1 / 2 tsp of oil to reduce foaming
stirring frequently , bring mixture to a boil over high heat
add sugar then stir constantly while returning mixture to a full , rolling boil
boil hard for 1 minute
remove from heat and skim foam
fill and heat process jars as directed in canning process
balsamic reduction for recipe  222776
bring one cup of balsamic vinegar to a boil then turn down heat to simmer for 10 minutes
balsamic vinegar should reduce to approx 1 / 4 cup drizzle over bruschetta if desired
i don't add the 1 tbsp sugar when reducing as i don't like mine to sweet but feel free to use it if you prefer
balsamic reduction from food network
in a small saucepan , combine vinegar , sugar , rosemary , and garlic, bring to a boil and reduce heat to low, simmer 10 minutes to thicken sauce, remove garlic and serve with your favorite meat
balsamic reduction sauce
in a small saucepan , combine vinegar and sugar, bring to a boil, reduce heat to medium-low , stirring occasionally and simmer 20-30 minutes, remove from heat and let sauce thicken as it cools
balsamic rib eye steak with bleu cheese sauce
combine 1st four ingredients in a ziploc bag or shallow pan
add steaks to marinade
marinate for 1-2 hours , turning steaks in marinade frequently
grill steaks to desire doneness
i grill for 3-5 minutes on each side for medium-rare / medium doneness
while steaks are grilling , combine vinegar and bleu cheese to a creamy consistency
serve sauce as a condiment to steaks
balsamic roast
preheat oven to 325 degrees
generously season roast with coarse ground black pepper
place the onions in high sided roasting pan and place roast on top
in a large bowl , mix the vinegar through bay leaves , pour into roasting pan
cover and cook for 3 to 3 1 / 2 hours , adding the prepared vegetables 45 minutes before the end of cooking time
if desired the meat and vegetables can be removed from the cooking liquid when done and the liquid brought to a boil , reduced and then thickened with arrowroot starch or cornstarch
serve the gravy over the cooked meat and vegetables
balsamic roast chicken and vegetables
preheat oven to 375 degrees
spray a large nonstick roasting pan with non-stick cooking spray
cut 4 of the onions into quarters
in a medium bowl , toss the onion quarters , carrots and potatoes with 1 / 2 cup of the salad dressing and place in roasting pan
slice the remaining onion and place the slices inside the chicken with the 6 sprigs of parsley
place the chicken , breast side up , on top of the vegetables in the roasting pan
brush the chicken with 1 t
of the salad dressing and sprinkle it with salt and black pepper
bake the chicken in the preheated oven for about 1-1 / 2 hours , or until an instant-read meat thermometer registers 180 degrees
while the chicken is cooking , brush it with the remaining salad dressing and pan drippings every 30 minutes
remove the onion and parsley from inside the chicken and discard
to serve , carve the chicken and sprinkle the vegetables with salt , black pepper , and the chopped parsley
balsamic roast italian chicken
whisk together balsamic vinegar , olive oil and lemon juice
add rest of seasoning ingredients and mix well
slip your fingers under the skin of the breast and legs to form a pocket and spoon herb mixture inside
place chicken , breast side up in a shallow roasting pan and bake at 375 for 1 1 / 4 hours or until done
remove chicken from oven , cover with foil and let rest for 10 minutes before carving
balsamic roast mushrooms
preheat oven 220c
combine olive oil , balsamic vinegar , garlic , brown sugar , sweet chilli sauce and salt and pepper in a screw-top jar , shake well to combine
place the mushrooms into a large bowl and pour over the vinegar mixture
toss mushrooms with mixture well to combine ingredients and mushrooms together
spoon the mushrooms and marinade into a greased baking dish and roast for about 20- 25 minutes , tossing twice during cooking , or until the mushroom are tender
sprinkle mushrooms with the herbs and serve
balsamic roast pork tenderloins
preheat oven to 500 degrees f
trim silver skin or connective tissue off tenderloins with a very sharp knife
place tenderloins on a nonstick cookie sheet with rim
coat tenderloins in a few tablespoons of balsamic vinegar , rubbing vinegar into the meat
drizzle tenderloins with extra-virgin olive oil , just enough to coat
cut small slits into meat and disperse slivered garlic into the holes
combine steak seasoning blend or coarse salt and cracked black pepper with rosemary and thyme and rub meat with blend
roast in hot oven 20 minutes
let meat rest , transfer to a carving board , slice and serve
balsamic roasted apple   jack cheese quesadilla
in a saut pan melt the butter over medium heat
add the apples and saut 3-5 minutes , tossing often
add the brown sugar , balsamic vinegar and salt , continue cooking , about 4 minutes more , tossing often
remove from the heat and set aside
in a non-stick saut pan , over medium heat , warm two tortillas by heating each of them for 1 minute on each side
leave one tortilla in the pan and spread half of the cheese on the tortilla
top the cheese with half of the apple mixture
place the other warmed tortilla on top
cook for 30 seconds , then flip the quesadilla and cook for 30 seconds more
remove form the pan , cut into wedges and serve hot
balsamic roasted asparagus
preheat oven to 400, arrange asparagus in single layer on baking sheet and coat with cooking spray, sprinkle with salt and pepper, bake for 12 minutes, melt butter in a small skillet over medium heat, cook for 3 minutes or until lightly browned, remove from heat , stir in soy sauce and vinegar, drizzle over asparagus , toss well to coat
balsamic roasted asparagus with fleur de sel and parmesan
preheat oven to 450 degrees
wash the asparagus and break the tough ends off
place the asparagus in a roasting pan and drizzle on the oil and sprinkle with the pepper
shake the pan to coat the asparagus evenly with oil
place in the oven and roast until asparagus is softened but retains a little crunch , about 10 to 12 minutes
watch it carefully !
it's so sad to overcook it !
remove from oven , arrange on a serving platter and top with the balsamic vinegar , fleur de sel and freshly grated parmesan
serve immediately
balsamic roasted asparagus with garlic
snap off tough ends of asparagus
spray a jelly-roll pan with pam
place the asparagus on the pan then drizzle with olive oil and vinegar
sprinkle with salt , and pepper , tossing to coat
bake at 425 for 10 minutes
after 8 minutes , sprinkle the garlic over the aspargus and give the tray a shake
bake for another 2 minutes
balsamic roasted broccoli
preheat oven to 400 degrees, mist glass baking dish with olive oil in a spray bottle, in ziploc bag , shake broccoli with dressing and vinegar, put in glass dish , and bake 12-15 minutes
balsamic roasted brussels sprouts
preheat oven 425
trim end of brussels sprout and pull off any loose outer leaves
slice in half , lengthwise
place brussels sprouts , garlic , olive oil , vinegar salt & pepper onto a baking sheet or shallow pan
roast in oven for 20-25 min until tender
stirring occasionally
balsamic roasted carrots
toss carrots with oil and salt in a shallow roasting pan
roast carrots in middle of oven , stirring occasionally , until golden and tender , 25 to 30 minutes
drizzle vinegar over carrots and shake pan a few times
roast carrots until most of vinegar is evaporated , about 2 minutes more
balsamic roasted chicken thighs
cooking day: mix oil , vinegar , garlic , salt , and pepper in a small bowl
transfer marinade to a large freezer bag
add chicken to bag , turning to coat thoroughly
remove as much air as possible , and seal bag
take a cake pan , or another pan with sides and lay bag flat
place pan in the freezer and flash freeze
once flash frozen , remove bag from pan and place bag inside freezer
serving day: defrost meal--place in the refrigerator with a pan , plate , or bowl underneath to catch the extra moisture from defrosting
thaw chicken completely
place chicken , skin side up and well coated with marinade , into rimmed baking pan or dish
roast , uncovered in a 350 oven until brown and cooked through , about 35-40 minutes
chicken may also be grilled over med-hot coals until cooked through , turning once
per serving--225 calories , 20
1 g fat , 0 g fiber
balsamic roasted new potatoes
preheat oven to 425
heat olive oil in large , oven-proof skillet
add potatoes , garlic , thyme , rosemary and nutmeg
toss over medium-high heat for 2-3 minutes
remove from heat
place skillet in oven
cook uncovered at 425 for 30 minutes , or until potatoes are tender , stirring occasionally
remove from oven , add the vinegar and salt and pepper , tossing well
place back in oven , roasting an additional six minutes
balsamic roasted onions
position 1 rack in center and 1 rack in bottom third of oven
preheat to 500f
line 2 large baking sheets with foil
cut onions crosswise nearly , but not quite , all the way through
make two or three more sectional cuts - always stopping before you cut through , so that onion is in 3 / 4-inch-thick wedges (the onion stays attached at one end and resembles an onion 'flower' )
place in medium bowl
toss with oil
arrange onions , cut side down , on baking sheets
sprinkle with salt and pepper
roast until onions are brown and tender , rotating pans in oven and turning onions once , about 45 minutes
meanwhile , melt butter in heavy small saucepan over medium-high heat
add sugar and stir until sugar dissolves
remove from heat
add vinegar
return to heat
simmer until mixture thickens slightly , about 2 minutes
arrange onions on platter
drizzle glaze over
sprinkle with parsley
balsamic roasted onions and potatoes
preheat oven to 400f
melt butter in a large skillet , add onions and potatoes and toss to coat
cook over medium heat , turning occasionally until vegetables are golden brown
season with salt and pepper , add sage and 1 / 2 the vinegar and mix
place in an ovenproof dish , cover and bake 20 minutes
add remaining vinegar , bake uncovered 20-30 minutes or until potatoes are tender
balsamic roasted pear with warm goat cheese
pre-heat oven to 400 f
melt butter in ovenproof baking dish
arrange pears , cut-sides-down , in a layer of the butter and roast for about 20 minutes , or until tender
pour balsamic vinegar over pears and roast 5 minutes longer
remove pears from baking dish and arrange on serving plates
add honey to the juices in the baking dish , stirring until melted and combined
add the slices of goat cheese to the hot mixture and warm the cheese until just soft
with a spatula , place the warm goat cheese on the plates next to each pear and drizzle with the balsamic and honey sauce
balsamic roasted pears with pepper and honey
preheat oven to 400f
melt butter in an 8-inch square glass baking dish in middle of oven , about 3 minutes
arrange pears , cut sides down , in 1 layer in butter and roast in middle of oven until tender , about 20 minutes
pour vinegar over pears and roast 5 minutes more
transfer pears , cut sides down , to serving plates with cheese and spoon some of juices from baking dish over pears
drizzle pears and cheese with honey and sprinkle with pepper
balsamic roasted potato wedges
put oven rack in lower third of oven and preheat oven to 450f
halve each potato lengthwise , then cut each half lengthwise into 4 wedges
toss potato wedges with oil , salt , and pepper in a 17-by 11-inch shallow baking pan and arrange in 1 layer
roast potatoes , turning over once , until golden brown and cooked through , 20 to 25 minutes
sprinkle with 2 tablespoons vinegar , shaking pan to distribute vinegar evenly , then roast until vinegar is evaporated , about 3 minutes
serve sprinkled with remaining 1 / 2 tablespoon vinegar and salt to taste
balsamic roasted pumpkin
peel and slice the pumpkin into 1" cubes
brown the butter and add sage
add the pumpkin
season with salt and pepper
add balsamic vinegar , molasses and sugar
bring to a boil
transfer to a baking dish
roast at 425-450 for 30 minutes until very tender and caramelized
serve as a side dish to roasted chicken or turkey , use as a stuffing for ravoli , mix with vegetables and chicken stock to make a soup or serve alone with bread
serves 4
balsamic roasted squash and vegetables
preheat oven to 425f
bring water to boil in medium saucepan
peel and cut squash into 2-3 inch chunks
put onion , pepper blend and squash in a bowl and add garlic , spices and vinegar
toss until all veggies are coated and let marinate 1 hour or overnight
preheat oven to 425f
place marinated veggies into baking dish , sprayed with cooking spray , and bake for 30 minutes , stirring every 15 minutes
bring water to boil in medium saucepan
add brussel sprouts and cook 5 minutes
slice into halves or quarters depending on size of sprouts
after 30 minutes of roasting veggies , stir brussel sprouts and artichokes into mix and return to oven
bake an additional 15 minutes or until squash is fork tender
remove from oven and adjust seasonings with salt and pepper
to give a more intense flavor , toss with balsamic vinaigrette
serve immediately
balsamic roasted tomatoes
heat the oven to 200c place the tomatoes in a roasting tray and drizzle with the oil and vinegar
season and place in the oven for 15-20 minutes , until the tomatoes are cooked
balsamic roasted vegetables
preheat oven to 190c conventional or 170c fan forced
mix together the basting ingredients
combine the pumpkin , carrot , parsnip and onion in a baking dish lined with baking paper
brush with baste and make sure all the vegetables are coated really well
bake vegetables for 30 mins , add the zucchini and baste , basting all the other vegetables again
continue cooking another 20 mins or until vegetables are tender
season and serve
balsamic roasted yams
preheat oven to 400f
place balsamic vinegar and brown sugar in a large skillet and bring to a boil over medium heat , stirring until sugar dissolves
reduce heat and simmer 3 minutes or until the mixture thickens slightly
add butter and salt and stir until butter melts
add yams to the pan , stir to coat and season with black pepper
spread evenly on a rimmed cookie sheet
bake 40 minutes , or until yams are tender , stirring occasionally
balsamic rosemary pork cutlets
heat oil in large nonstick skillet over medium high heat
sprinkle pork with rosemary , salt , and pepper
add to pan and cook 3 minutes on each side , or until done
remove pork from pan and keep warm
combine broth , vinegar and honey , stirring with a whisk
add to pan , scraping to loosen browned bits
bring to boil
reduce heat and simmer 6 minutes or until reduced to 1 / 3 cup and is as thick as syrup
return pork to pan and cook until thoroughly heated
balsamic rosemary veal medallions w  mushrooms and goats cheese
combine oil , 2 tablespoons vinegar , rosemary , garlic and veal in a bowl , mix well , stand 15 minutes
remove stems from mushrooms and cook in a little butter until tender , set to one side
cook veal in a pan or under the grill , brushing occasionally with vinegar mixture , until cooked as desired
i leave them a little under cooked as they are going under the grill to melt cheese at the end , this prevents overcooking
remove veal to an oven proof dish
in a small saucepan add any left over marinade and juices from the pan , add the extra vinegar , beef stock and sugar , stir over heat until sugar dissolves , leave on low heat to keep warm
place mushrooms on top of veal and place a slice of cheese in each mushroom , place under the grill for a couple of minutes to melt cheese
to serve: serve atop your favourite mash and drizzle sauce over
balsamic sage dressing
blend all ingredients except shallots and garlic- add separately
balsamic salad dressing
blend first 7 ingredients in a medium bowl with an emulsion blender, slowly add oil while blending until it is combined, refrigerate until use, up to a week
balsamic salmon
preheat oven to 450f, place salmon , skin-side down , on a foil-lined baking dish, in a bowl , stir vinegar with honey , mustard and oil, spoon over salmon, sprinkle with sesame seeds , if using, bake in centre of 450f oven til fish flakes with a fork from 11 to 12 minutes, remove with a metal spatula, try to leave fish skin on foil
balsamic sauteed mushrooms
combine the balsamic vinegar , brown sugar , and 1 tbs
water in a small dish and set near the stove
set a shallow serving dish near the stove , too
turn on the exhaust fan
in a 10-inch straight-sided saut pan , heat 1 tbs
of the butter with the olive oil over medium-high heat
when the butter is melted , add the mushrooms and 3 / 4 teaspoons salt and stir right away with a wooden spoon until the mushrooms have absorbed all the fat
let the mushrooms cook undisturbed for 2 minutes and then stir once
the pan will look dry , but keep the heat at medium high and continue to cook , stirring infrequently , until the mushrooms are shrunken , glistening , and some sides have developed a deep orange-brown color , 6 to 7 minutes more
turn the heat to low , add the garlic and the remaining 1 tbs
butter and cook , stirring , until the butter is melted and the garlic is fragrant , 15 to 20 seconds
carefully add the balsamic mixture
cook , stirring , until the liquid reduces to a glazey consistency that coats the mushrooms , 15 to 20 seconds
season with a few grinds of pepper
immediately transfer the mushrooms to the serving dish , scraping the pan with a rubber spatula to get all of the garlicky sauce
let sit for a few minutes and then serve warm
balsamic sauteed shrimp
heat 1 tbsp butter in a saut pan sprinkle shrimp with salt& pepper , saut 5 minutes , stirring , until shrimp are cooked through
remove to a dish
set aside and cover with foil
pour any excess liquid out of pan , return to heat and add butter , swirling in pan until light brown
add balsamic vinegar and scrape bottom of the pan
reduce slightly until sauce thickens and begins to glaze
add shrimp back to pan , stir to coat sprinkle with fresh herbs
serve with lemon
balsamic shrimp saute
in fry pan , over medium heat , melt butter, add minced garlic , cook 1 minute , don't let it brown, add vinegar , hot sauce & seasoning, bring to boil and add shrimp, cook until shrimp are just done , 2 to 3 minutes, remove & keep warm, reduce sauce by about 1 / 3 , pour over shrimp & serve, goes well with some bread to "sop up the sauce" !
balsamic sirloin steaks
in a resealable plastic bag , combine vinegar , oil , basil , mustard , garlic and sugar
mix well
add steak , turn to coat and marinate in refrigerator 15 minutes to 2 hours , turning occasionally
when ready to cook , remove steak and discard marinade
grill steak 17 to 21 minutes for medium-rare to medium doneness , turning occasionally
season with salt and pepper , to taste
slice steak crosswise and serve