formido/recipes-20k huggingface dataset:
balsamic chicken over a corn puree
balsamic vinegar -- in a small saucepan on medium heat add the vinegar and honey and reduce by about 1 / 3
it should take around 5-7 minutes
then remove from the heat and just set to the side
you can do this way ahead of time if necessary
corn puree -- in a small sauce pan saute the bacon until golden brown
remove to a small plate lined with a paper towel to drain
leave most of the drippings in the pan
if you have more than that , please remove some of the drippings
add corn and onion and cook until heated through and the onion becomes tender
about 4-5 minutes
pour into a blender with the cream and butter , salt and pepper and puree until smooth
return to the pan over medium low heat and heat back up
the basil should not be added until the end of the dish for freshness
chicken -- you should of already had the chicken out at room temperature never cook cold meat , poultry , or seafood
season well with salt and pepper on both sides
in a large saute pan add the olive oil on medium high to high heat and saute the chicken until brown on the first side , 3-4 minutes , then flip and brown the other side another 2-3 minutes until brown
add the balsamic reduction to the pan and flip the chicken a few times so it is covered well with the glaze
cover and let it finish cooking
depending on the size of the breasts and either breasts or thighs , your cooking time will vary
about 5-7 minutes is all it takes
corn -- finish the corn by turning up the heat a little and then adding in the bacon and basil
serve -- i like to plate the dish but putting a few spoons of the corn puree on each plate and then top with the the chicken breast
i like to cut each chicken breast on a angle into 3 to 4 slices and then maybe a couple a fresh basil leaves if you want
if you have any balsamic glaze left -- just drizzle over the top
enjoy !
balsamic chicken pasta
cook the pasta according to directions and drain
put the vinaigrette into the bottom of a serving dish , add the remaining ingredients , except the olive oil and toss to coat
splash the olive oil on last and either serve warm or refrigerate immediately
balsamic chicken sandwich  or panini
salt and pepper chicken breasts
heat olive oil in a nonstick skillet over medium high heat
cook chicken until no longer pink , about 4-5 minutes per side
remove chicken , keep warm
add wine , sugar , and vinegar to pan , increase heat to high , reduce until thick and syrupy
cut rolls in half , spread with goat cheese
add chicken , spinach , onion , peppers , and sauce
you may have sauce left over
save it
it's great on steaks , too
balsamic chicken thighs
spray large frying pan , preheat
rinse and pat dry thighs
season with salt and pepper
brown well on all sides
cover , reduce heat to medium and cook for approximately 25 minutes , or'til thighs are done depending on size
add shallots , cook for 2-3 minutes , until they soften
stir in balsamic vinegar , cook for about 1 more minute , turn chicken to coat thoroughly
spoon sauce over thighs to serve
balsamic chicken thighs with red onions
heat the oil in a large , non-stick pan , high heat
cut onion into thin rounds
add 1 / 4 tsp
pepper and 1 / 8 tsp
salt
saute , cooking about 5 minutes
reduce to med-high
add chicken , 1 / 4 tsp
pepper , 1 / 8 tsp
salt , marjoram and oregano
cook 2 minutes , and then add balsamic vinegar
stir and reduce heat to low , cover , and simmer for 25-35 minutes
cook uncovered for another 2-4 minutes , until sauce has reduced somewhat
if you want to garnish the dish , sprinkle with chopped parsley and serve with lemon wedges
balsamic chicken vindaloo
heat oil in dutch oven or large sauce pot over medium heat
add onion
cook until translucent , 5-6 minutes
add garlic , ginger , paprika , curry powder , salt , and red pepper flakes
cook for about a minute , stirring
season chicken to taste with salt and pepper
add to onion mixture , cooking 2 minutes per side
stir in vinegar , mustard , and water
sprinkle chickpeas into pot over chicken
simmer , covered , over medium-low heat for about 40 minutes , or at least until thighs are cooked through
serve chicken , chickpeas , and balsamic sauce over or alongside basmati rice
doubling the amount will give it a good kick
balsamic chicken wings
remove the
transfer the wings to a large resealable plastic bag
combine the honey , brown sugar , vinegar , ginger , garlic and lemon zest and juice in a large bowl
season with salt and pepper
pour half the marinade into the bag with the chicken
squeeze out most of the air and seal the bag
shake gently to distribute the marinade
refrigerate for at least 4 hours
preheat the oven to 350 degrees f
heat a large skillet over medium heat
working in batches if necessary , sear the chicken wings , flipping once , until golden brown , about 3 minutes
transfer the skillet to the oven and cook for about 30 minutes , flipping the wings often to prevent them from burning
remove the skillet from the oven and add the remaining marinade
continue to cook the wings on the stovetop until the sauce is thick and coats the chicken wings evenly
to serve , arrange the wings on a platter and garnish with lemon zest
balsamic chicken with baby spinach
heat a large saute pan over medium-high heat
add the olive oil and heat
add the garlic and cook for 1 minute
add the chicken and cook about 4 minutes per side , or until cooked through and juices run clear
remove the chicken and set aside
to the same pan , add the spinach and cook just until wilted , about 1 to 2 minutes
remove from the pan and set aside
lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir , scraping the bottom of the pan to remove any browned bits
add the tomatoes , bring to a simmer and cook 3 to 5 minutes
place the couscous in a serving bowl
top with the spinach , chicken and balsamic-tomato sauce
balsamic chicken with garlic couscous
place chicken in a shallow dish and pour over the combined vinegar , chicken stock , sugar and garlic
let marinate at least 10 minutes per side
to make couscous: pour boiling stock over couscous in a large bowl
cover tightly with plastic wrap and allow to stand for 5 minutes or until all liquid is absorbed
heat butter or margarine over medium-low heat and saute garlic and thyme for about 3 minutes
add the couscous to the pan and stir for 3 minutes
to cook the chicken , preheat an oiled frying pan over medium-high heat
cook chicken about 4 minutes per side
add the marinade to the pan and cook for an additional 1 minute per side or until the chicken is cooked through and the marinade has thickened
place couscous and top with chicken and sauce
balsamic chicken with ginger rice
preheat oven to 400f you can make this in one 9x13" baking dish , or divided into smaller individual dishes
if using boneless thighs , you can cut them into 2" chunks for ease of eating
either way , sprinkle the chicken with salt and pepper
combine rice with grated ginger and garlic , rubbing them together with finger
spread into baking dish and top with chicken
whisk together wine , broth , vinegar , ground ginger , and a good amount of ground black pepper
pour over chicken and rice
cover tightly with foil and bake 45 minutes
uncover and sprinkle with parmesan cheese
bake another 5 minutes until cheese melts and serve immediately
balsamic chicken with mushrooms
mix together flour , pepper , and salt
dredge chicken in to make light dusting
heat oil in skillet over medium high heat , add cut up chicken , saut until chicken is light brown , about 6 minutes
add mushrooms and garlic to chicken , saut until mushrooms are almost done , stirring for about 3 minutes
add vinegar , broth , bay leaves , and thyme , cover , simmer over medium low heat , cover , stir occasionally , for about 10 or until chicken is done
transfer chicken to warm plate , cover with foil
uncover skillet , raise burner to medium high for about 7 minutes to thicken
remove bay leaves and add butter , stir , pour over chicken , and serve with your favorite pasta
balsamic chicken with mushrooms  8 weight watchers points
place chicken in a bowl with dressing to marinate
stem , clean and cut mushrooms into quarters
place chicken and dressing into a saute pan or skillet
pour mushrooms around the chicken
cook over medium high heat , covered for 5 minutes
remove lid and cook over medium high heat until chicken is browned and cooked through
balsamic chicken with pears
pat chicken dry with paper towels
one at a time , place the chicken breast between two sheets of plastic wrap
using a meat mallet , carefully pound the chicken breasts to a uniform thickness of approximately 1 / 2-inch
season on both sides with salt and pepper
in a large frying pan over medium-high heat , add the olive oil
when the oil is hot , add the chicken and saute , turning once , for 3 to 4 minutes on each side , until golden brown
remove from heat and transfer to a platter , cover , and keep warm
to the same pan , add the shallot and saute over medium-high heat for 2 minutes or until soft
decrease heat to medium and add the pears
continue sauteing , stirring occasionally for 3 to 4 minutes , until the pears are soft and golden brown
to prepare the sauce , combine chicken broth , balsamic vinegar , sugar , and cornstarch in a small bowl
pour over the pear mixture
add the cherries
increase heat to high and simmer , stirring frequently for 6 to 8 minutes or until the sauce thicksn slightly
return the chicken and any juices to the pan
bring the mixture back to a simmer
decrease heat to medium
cook for 10 minutes or until a meat thermometer registers an internal temperature of 165 degrees f
taste and adjust the seasoning if necessary
remove chicken from heat
place the chicken on individual serving plates or on a large platter
using a slotted spoon , mound the fruit over the top
spoon the sauce over the fruit and around the chicken
serve immediately
balsamic chicken with red  orange and yellow peppers
spray skillet with cooking spray
heat 2 teaspoons olive oil in a large skillet over medium heat
place the chicken in the skillet , season with salt and pepper , and brown on both sides
remove from heat , and set aside
heat remaining oil in the skillet over medium heat , and stir in the red bell pepper , yellow bell pepper , orange bell pepper , and onion
cook about 5 minutes , until tender
mix in the red pepper flakes and garlic
cook and stir about 1 minute
mix in the basil and 2 tablespoons balsamic vinegar
return the chicken to the skillet
reduce heat to low , cover , and simmer 20 minutes , or until chicken is no longer pink and juices run clear
stir in remaining balsamic vinegar just before serving
balsamic chicken with spinach and fresh tomato
heat a large skillet and coat the bottom with just enough olive oil
saute garlic , dried basil , and onion until fragrant
flatten chicken breasts to 1 / 2 inch thick
sprinkle with salt and pepper , sesar each breast side for about 6 minutes or until done
when you have about 5 minutes left , add the tomatoes , vinegar and wine
allow to cook down for last 5 minutes
place a cup of spinach onto a plate , followed by the tomato reduction and then top off with the chicken
alternatively , toss spinach in the pan and stir for a minute or two , and serve skillet contents on top of egg noodles
balsamic chicken with sun dried tomatoes and mushrooms
in a skillet , heat oil, in a medium , non-reactive bowl , mix vinegar , mustard and garlic, add chicken and turn to coat, transfer chicken and marinade to skillet, saut chicken until cooked through , about 2-3 minutes per side, transfer chicken to a platter and keep warm, add tomatoes to skillet, saut mushrooms for 1 minute, add broth and thyme, cook , stirring occasionally , until mushrooms are deep brown, serve chicken topped with mushrooms, sprinkle feta on top and garnish with fresh thyme
balsamic chicken with sweet flavor
place above ingredients except meat , oil , wine , tomato , and maple syrup in a food processor or blender
start blender with cover , on low speed wait five-ten seconds or so , slowly add a portion of the wine
you want the onion and garlic to chop but not to puree
adding too much liquid at once will just stir it around
stop blender , add of the total amount of tomatoes , start blender on slow speed for ten seconds or so , shorter for processor
just to whack them around not to puree them
if you have wine left over from the measurement above its ok
pour the mixture from the blender into bowl
add maple syrup , oils , and part of the wine
stir
i haven't a measurement for the wine as this is to taste
you do not want the other ingredients floating in wine , just part of the combined
place medallions in an oven glass so that they can lay flat and have a little room round them for the marinate pour over the meat , turn them over a few times so the liquid can coat all the chicken
another way to accomplish i like is to place 1 / 3-1 / 2 of the medallions in a 2 or 3 large ziplock adding the liquid carefully remove extra air , zip them shut
carefully over your sink , just in case there is a leak , rotate the bags this will help to coat them
if time allows place the meat mixture either in the bags on a plate , or the oven glass covered in refrig , for 1 hour
otherwise precede to baking instructions below tightly cover with aluminum foil place in preheated 375 oven , for about 45min
this will varies based on the thickness of the meat
remove aluminum foil cover , turn medallions over add remaining tomatoes some on top of meat , and bake for a additional 15min 20min uncovered till chicken appears , still moist rather caramel in color
to serve place one serving on plate cover with tomato and marinate from the baking dish
also meat can be cubed and placed on salads
or with pasta noodles
conserving the baked marinate for a dressing
we never have leftovers of this very long no matter what you do with them at this point
enjoy
balsamic chicken with thyme
mix flour and 1 / 2 tsp each salt and pepper on a plate
add chicken
turn to coat
shake off excess
in a large heavy skillet , heat oil over medium heat
add chicken and cook , turning once , 15 minutes or until browned and cooked through
remove to a plate
cover to keep warm
add onion to skillet and saute 1 to 2 minutes until lightly browned
add broth , vinegar , thyme and remaining 1 / 4 tsp each salt and pepper
bring to a boil and cook , stirring often , 7 minutes or until onions are soft and sauce is syrupy
if the onion isn't soft after cooking 7 minutes , add a little more broth and continue cooking until it is
to serve: place chicken on serving plates and spoon on onions and sauce
balsamic chicken with white beans   spinach
heat the oil in a 12-inch skillet over medium-high heat
add the chicken and cook for 10 minutes or until well browned on both sides
remove the chicken from the skillet
reduce the heat to medium
add the garlic to the skillet and cook and stir for 1 minute
stir in the vinegar and cook , scraping up the browned bits from the bottom of the pan
stir the soup and beans in the skillet and heat to a boil
stir in the spinach
return the chicken to the skillet
reduce the heat to medium
cover and cook until the chicken is cooked through and the spinach is wilted
balsamic chicken with white beans and wilted spinach rachael ray
in a shallow dish , combine balsamic vinegar , 2 tablespoons olive oil and steak seasoning
coat the chicken breasts in the mixture and set aside to marinate while you start the beans and spinach
heat a large skillet over medium-high heat with the remaining 2 tablespoons oil
add in onions , garlic , thyme , red pepper flakes , salt , pepper , and bay leaf
cook / stir until the onions are a little brown , 3-4 minutes
add the white wine and chicken stock , bring to a bubble , and cook 5 minutes
heat another large skillet over med-high heat
when it is hot , add the chicken breast
cook 5-6 minutes on each side
remove the chicken to a plate , cover loosely with foil and let rest a few minutes
add cannellini beans to the skillet with the onions
stir to combine
cook about 2 minutes or until beans are heated through
turn off the heat and discard bay leaf
stir in the spinach , parsley , and lemon juice
toss and stir until the spinach wilts
to serve: place a portion of the white beans and wilted spinach on each plate
thickly slice each chicken breast on an angle and arrange over the beans and spinach
balsamic chocolate truffles
put balsamic and cherries into a small pot and bring to a boil
reduce heat and simmer 5 minutes
remove cherries and discard set balsamic aside to cool
melt chocolate and cream in a double boiler , making sure the water is hot , not boiling
place melted chocolate in a small bowl and add the cooled balsamic
mix well
cool in the refrigerator about 1 hour
let sit at room temperature for 1 hour , until firm but moldable
roll mixture into one inch balls and place on a parchment lined tray
pour cocoa powder into a shallow dish and roll balls to cover
serve immediately or store in an airtight container up to one week
balsamic cipolline onions
cook onions in large pot of boiling water 3 minutes, drain and cool, cut off root ends , then peel, combine peeled onions , beef stock , 2 tablespoons balsamic vinegar ,, butter and sugar in heavy large skillet, bring to simmer over medium heat, cover, simmer until onions are crisp-tender , about 15 minutes, add 1 / 2 tablespoon vinegar, simmer uncovered until syrupy , stirring occasionally , about 25 minutes, season with salt and pepper, mix in 1 tablespoon parsley, transfer to bowl, sprinkle with 1 tablespoon parsley
balsamic citrus pork chops
season both sides of the pork chops with the salt and pepper
in a small bowl , whisk together balsamic vinegar , juice , honey , cornstarch and thyme until smooth
set aside
heat olive oil in a large skillet over medium-high heat
add seasomed chops
brown chops for 2 minutes on each side
reduce heat to medium-low
add vinegar mixture to skillet
cover and simmer chops for 10-15 minutes
serve with sauce poured over top
balsamic couscous
heat olive oil in a medium saucepan over low heat, saute onion and garlic slowly until tender , approximately 15 minutes, stir in chicken broth and bring to a boil, add couscous , cover pan , remove from heat , and let stand for 5 - 10 minutes, pour couscous into a bowl and top with vinegar , salt and pepper, stir until combined, you may wish to add less or more vinegar depending on what you like, 3t works for us
balsamic crab cakes
---to make the dressing---
in a blender or food processor , thoroughly mix the vinegar and mustard
then , with the motor running , slowly add the olive oil
when the oil is well incorporated , add the fresh herbs , salt , pepper , water and mix thoroughly
---to make the crab cakes---
whip the egg whites until they are stiff
place all the other crab cake ingredients in a bowl and add the egg whites on top
blend and pat into 4 cakes
next heat a large skillet on high heat and cook all 4 at one time
pour in a little oil and fry on each side for 1 to 2 minutes
serve immediately on a bed of fresh seasonal greens with the balsamic dressing drizzled around
balsamic cucumber salad
combine all ingredients in a bowl, slice cucumber lenth wise into quarters , then into 1 / 2 inch slices, mix cucumber into dressing mixture, you can marinate if you wish , but tastes great right away !
balsamic cucumbers with basil
peel cucumbers if waxed / oiled or , if they are fresh from the garden or farmers market , skip this step
cut cucumbers in bite-sized chunks
combine all ingredients in a bowl and chill for an hour before serving
balsamic dijon sirloin tips
preheat oven to 300 degrees f
in a large pan over medium high heat , melt the butter and oil together
add the cubed sirloin and brown , about 7-9 minutes
remove meat to a covered baking dish and set aside , but do not wipe out the pan
add the onion , garlic , and sliced mushrooms to the pan the meat was browned in and stir well
saut until onion becomes slightly translucent , about 3-4 minutes
add the sauted mixture over the meat in the baking dish and cover
bake in the preheated 300 degrees f oven for 90 minutes
remove from oven and set aside
in another large pot or pan , combine the broth , vinegars , and soy sauce and bring to a simmer
in a small bowl , combine the half and half , mustard , and cornstarch and whisk well
gradually add the combination to the simmering mixture in the pot , stirring continuously , and simmer for 2-3 minutes until thickened nicely
pour the contents of the baking dish into the pot , stir well , raise temperature to high , and cook for another 2 minutes while stirring until sauce is thickened
remove from heat and season to taste with salt and freshly ground pepper
serve over hot cooked rice or egg noodles and enjoy !
balsamic dip
place all ingredients in saucepan, bring to the boil , stirring till sugar dissolves, simmer without stirring till syrupy, allow to cool, use for strawberries, keep in sealed container in fridge
balsamic dipping sauce for bread
blend all ingredients together thoroughly
serve with your favourite hearty , crusty bread
store unused portion in an airtight container and refrigerate it will last at least 6 months
balsamic dressing
1, add all the ingredients into one bowl and stir, 2, pour 1 / 2 of it onto lettuce, 3, add grilled chicken, 4, enjoy your salad
balsamic dressing by la casa sena restaurant in santa fe  nm
combine all ingredients in small , heavy nonreactive saucepan and cook over moderate heat till syrupy and reduced to a scant 1 / 4 cup , about 12 minutes
cool to room temperature before using
balsamic duck breasts and asparagus pure
preheat oven to 375f
prick the breasts with a knife to make some holes
in an ovenproof skillet cook the breasts fat side down to render the fat , about 10 minutes , drain
turn over and cook in the oven 5 minutes
add balsamic vinegar and cook 5 minutes more
reserve the asparagus
add steamed asparagus to a processor and puree
add the puree , olive oil , salt & pepper to the potatoes , mix well
slice duck breasts
add puree to 4 plates , arrange duck breasts alongside
garnish with mesclun , radicchio and asparagus
balsamic egg  bruschetta   salad
peel hard boiled eggs and dice as small as possible
dice onion , roasted peppers basil and tomatoes into very small pieces
place all diced foods into bowel
add oil , vinegar and spices to taste
let sit for 1 / 2 hour
spoon on top of toasted crostini bread rounds or eat alone , or atop of some good dark leafy greens
top with good shaved parmesan cheese if desired
balsamic egg plant and spinach saute
heat olive oil in skillet over medium heat
add celery and saute until fragrant
add green onion and sugar and cook 1 minute
peel eggplant and slice into 1 / 4 inch medallions
add eggplant and cook until bottom begins to change color and soften about 3 minutes
flip eggplant and add balsamic , onion powder , five spice , and garlic powder
cook covered for 15 minutes stiring occasionally
the eggplant should darken and begin to soften considerably
add spinach , salt and pepper and cook uncovered until spinach is wilted
balsamic eggplant  aubergine  casserole
slice eggplant into 1 / 4 inch rounds and place on a microwave safe plate
sprinkle with balsamic vinegar and microwave for 6 - 7 minutes to soften
mix spices with breadcrumbs
coat each eggplant slice in mixture
place in large glass baking dish
cover with chopped peppers , sliced zucchini , sliced tomatoes , onion , & garlic
pour spaghetti sauce over top and sprinkle with oregano and cheese
bake 1 hour at 350