formido/recipes-20k huggingface dataset:
balsamic baby carrots
in a large saucepan , boil 3 cups water
add the carrots and return to boiling
cook carrots for 4 minutes
remove pan from the heatsource
drain carrots well
in a skillet , heat oil
over medium-high heat , cook shallots and bell pepper for 3 minutes or until crisp tender
add in carrots , vinegar , sugar , salt and pepper
cook for 4-6 minutes or until liquid is reduced and vegetables begin to glaze
remove skillet from heat
add in chopped parsley and stir to combine
balsamic baked beets with red onions   hazelnuts
wrap the beets in a large piece of aluminum foil and place on a baking sheet
bake in a preheated oven at 425 degrees f for 45-50 minutes , until just tender
when cool enough to handle , peel and slice thinly
in a small jar , shake together the vinegar , olive oil , and honey
pouring over the beets and onions
season with salt and pepper
the beets can be eaten warm or marinate in the refrigerator several hours or overnight
just before serving , stir in nuts and parsley
balsamic barbecue chicken
combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth
simmer over medium heat until reduced by 1 / 3 , about 15 to 20 minutes
place a grill pan over medium heat or preheat a gas or charcoal grill
season the meat with salt and pepper
lightly coat with some of the bbq sauce using a pastry brush
place the meat on the grill
place the remaining bbq sauce , still in the small saucepan , over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks
cook the chicken about 8 minutes per side
cook the steaks starting at about 4 minutes per side until a meat thermometer reads the desired temperature , 120 degrees f for medium rare , 135 degrees f for medium , 155 degrees f for well done
continually brush the meat with bbq sauce every few minutes
remove the meat from the grill and let rest for at least 5 minutes
serve with the heated bbq sauce alongside
alternately , the chicken can be baked in the oven
preheat the oven to 375 degrees f
place the chicken skin side up in a baking dish and bake for 25 minutes
remove the baking dish from the oven and spoon the bbq sauce all over the top of the chicken
return the baking dish to the oven and bake for another 15 minutes
balsamic basil carrots
peel the carrots and slice them, put them in a pan with the cup of water, bring to a boil, cover and reduce heat, simmer for about 10 minutes or until soft, drain and return to the pan, while the carrots are cooking combine the other ingredients in a small bowl, mix well to combine, when the carrots are drained add the vinegar mixture and return to the heat, stir frequently for 2 minutes, serve warm
balsamic bbq sauce
slowly cook onions on medium low heat , in oil , until they caramelize , about 20-25 minutes
add tomatoes , paste , vinegar and cook 15 minutes
add brown sugar and cook until a thick consistency is reached
add worcestershire sauce and salt and pepper
taste and adjust to your liking
you may add tabasco too if you like an added kick !
enjoy !
balsamic bean dip with fresh veggies
puree beans , olive oil , and 1 tablespoon vinegar in processor until smooth, season with salt and pepper, transfer to bowl, drizzle with tomato oil and a few drops of vinegar, serve with crudits and pita wedges
balsamic beef or pork marinade
place meat in a shallow glass dish
whisk together olive oil , vinegar , garlic , oregano , salt , and pepper
pour over the meat , using about 1 / 2 cup per lb of meat
cover and marinate several hours or overnight , turning occasionally
remove the meat and place the marinade in a small saucepan
boil for about 1 minute and then grill the meat , basting frequently with the marinade
balsamic beef roast for slow cooking
in medium saucepan pour beef stock , bring to boil , keep boiling until reduced to about 1 / 2 cup guessing at 3 minutes as it really depends upon pan size and burner temperature
add onion and garlic
meanwhile , mix together black pepper , onion powder , and garlic powder
rub onto roast
sprinkle flour onto both sides of meat and pat into meat--recently saw that technique is called spanking the meat--lol !
heat olive oil in high sided pan at moderate temperature , sear meat all over for about 8 minutes-take your time as this is when you get luscious drippings
while meat is browning , line crockpot
put meat into crockpot , deglaze pan that meat was in with 1 / 4 cup water , scrape up those yummy drippings , reserve in pan for next step
pour reduced beef stock with onion and garlic , balsamic vinegar , and rosemary into deglazed liquid
pour over meat
cover crockpot , cook on low
for 3
5 pound roast , it will be done in about 5 hours , and for 3
25 pound roast it will take about 4 hours and 50 minutes
after removing meat , cover with foil and let rest while making gravy
if using shitake--about 15 minutes before removing roast , soak mushrooms in boiling water for 30 minutes , drain and discard liquid
take liquid with onion from crockpot , and pour into large skillet , add the other cup beef stock , bring to boil , boil about 5 minutes , make slurry of flour and cold water , reduce burner to moderate temperature , stir slurry into hot liquid , and stir until lumps are out , strain if needed
taste for salt
put reserved mushrooms into gravy
slice meat thin and add to gravy
if you are like me and make this ahead , i take it out of fridge about an hour beforehand , let it set at least 30 minutes to get to room temperature , then i add more beef stock to it as reheat it and am guessing at amount as i have not measured it
balsamic beet  lemon  thyme and chili couscous salad
preheat the oven to 425f peel the beets , cut into 1 / 2in cubes and put in a roasting tin with the oil , vinegar , garlic and thyme
mix well , season and cover the tin with foil
roast for 45 minutes or until tender
set aside to cool
place the couscous in a bowl , pour over the broth , cover and stand for 5 minutes
fluff the grains up with a fork
whisk together the dressing ingredients
stir the roasted beets and any roasting juices , the toasted pine nuts and the dressing into the couscous and stand for 15 minutes to allow the colour to develop
serve garnished with thyme leaves
balsamic beets and greens
whisk the vinegar , olive oil , sugar , and mustard together in a bowl
toss with the beets and marinate at room temperature for at least 1 hour
in a large , skillet , heat the oil over medium heat
place the garlic in the pan and saute for 1 minute
add the greens , lemon juice , salt and pepper to taste
cook for 2-3 minutes , stirring well
cover and cook until the greens are wilted , about 5 minutes
divide the hot greens among four salad plates and top with the beets and vinaigrette
serve immediately and enjoy !
balsamic black bean and corn salsa
mix well , chill and enjoy
balsamic bleu beets
in a medium-size serving bowl , blend the vinegar and olive oil, add the beets and toss gently to coat, sprinkle with walnuts and cheese
balsamic bloody mary
in a large pitcher , combine the vegetable cocktail , celery seed , pepper , citrus juices , 2 tbs grated horseradish , worcestershire sauce , and hot pepper sauce and stir well to combine
cover and refrigerate for 1 hour
fill 4 glasses with ice
add 2 oz vodka to each and fill three-quarters full with the vegetable cocktail mix
sprinkle with the remaining horseradish , place 1 celery stalk in each glass , and squeeze a lime wedge over each glass before dropping the wedge into the glass
float a tsp of balsamic vinegar on the top of each drink and serve
balsamic blueberries and peaches
in a 1 to 1 1 / 2 quart heavy saucepan , bring 3 tablespoons sugar with vinegar and 1 cup of the blueberries to a boil while stirring constantly
boil 1 minute
remove from heat
combine remaining 2 cups of blueberries with peach slices in a large bowl
toss with hot blueberry syrup and black pepper
add additional sugar , if desired
let stand 30 minutes , tossing occasionally
balsamic braised chicken
sprinkle chicken pieces evenly with pepper and salt
cook chicken in hot vegetable oil in a large skillet or dutch oven over medium-high heat 10 minutes or until slightly brown on all sides , turning pieces often
remove chicken from skillet , and drain on paper towels
drain excess oil from skillet
add chopped garlic to skillet , and saute over medium heat 2 minutes
add tomato paste and 1 / 2 cup chicken broth , stirring to loosen particles from bottom of skillet
add 2 / 3 cup balsamic vinegar and 3 tablespoons honey
increase heat to medium-high , and bring glaze to a boil
add chicken , reduce heat to medium-low , and cook , uncovered , turning occasionally , 45 minutes to 1 hour or until chicken is done
spoon balsamic glaze mixture over chicken , and sprinkle evenly with green onion
balsamic braised chicken with honey
preheat oven to 350
season chicken with salt and pepper , and heat olive oil in a dutch oven over med-high heat
sear chicken thouroughly on all sides until it is a deep , golden color , about 3-5 minutes per side
transfer chicken to plate
add shallots and thyme to the pot , and saute until soft and golden
pour wine into pan , and scrape up any bits left from the chicken
cook 1-2 minutes , until nearly all liquid has evaporated
add vinegar , broth , honey , bay leaf , and chicken to the pot , and bring to a simmer
cover tightly and transfer to oven
cook 30 minutes , turning once , until chicken is cooked through and is a deep , mahogany brown
remove chicken and bay leaf from pot and skim any fat from sauce
cook sauce uncovered until reduced by half
add chicken back to pan , spoon sauce over top , and cook for 2 minutes to reheat
balsamic braised short ribs
preheat oven to 300f
over medium-high temperature , heat a large dutch or french oven and spray it with cooking spray
season the ribs with 1 / 2 teaspoon salt and 1 / 2 teaspoon pepper
brown the ribs in two batches in the heated pan , about 8 minutes per batch , until browned
remove from pan
add the finely chopped onion to the pan and saute until lightly browned , about 8 minutes
add the minced garlic and saute for 1 minute
add the browned ribs back into the pan , then add the wine , vinegar , brown sugar , and tomatoes and bring to a simmer
cover pan and transfer to the oven , and bake at 300f for 90 minutes or until tender
remove from oven and let cool slightly , then transfer pan to refrigerator and let chill for 8 hours or overnight
after chilling , skim the solidified fat from the surface of the broth mixture and discard fat
over medium heat on the stove , cook the ribs in the dutch or french oven for 30 minutes or until thoroughly heated
season with the remaining 1 / 2 teaspoon salt and 1 / 2 teaspoon freshly ground pepper , and serve
serve along with potatoes , pasta , and / or vegetables - the sauce goes quite well with them , too !
balsamic brown rice salad
in a saucepan , bring water to a boil
stir in rice , cover , and reduce heat to low
simmer for 45 to 60 minutes , or until done
transfer rice to a serving bowl
stir in onion , celery , cranberries , balsamic vinaigrette dressing , and splenda
cover , refrigerate , and serve cold
balsamic browned butter over tilapia fillets
salt and pepper the fish and dredge in the flour, shake off any extra flour, heat olive oil over medium-high heat, pan fry the fish for 4 minutes per side, remove fish and set aside , but keep it warm, brown the butter slowly over medium heat, add balsamic vinegar, simmer until volume reduces by half, it should be somewhat like a syrup , but not that thick, pour over tilapia fillets and serve immediately, healthier ideas: try baking the tilapia for less fat
balsamic brussels sprouts
preheat oven to 425
combine brussels sprouts , onion , garlic , and 3 tbsp olive oil
season with salt and pepper and spread out on a greased cookie sheet
roast 25-30 minutes until tender
meanwhile , saute shallot in remaining olive oil over medium-high heat , until tender
add balsamic vinegar and cook another 3 minutes
stir in rosemary and pour over brussels sprouts
balsamic butter glazed baby carrots
combine carrots and 6 cups water in the dutch oven
bring to a boil over medium high heat
reduce heat to low and simmer 20 minutes or until crisp tender
drain carrots and keep warm
cook balsamic vinegar in a small saucepan over medium high heat for 4 to 5 minutes or until liquid is reduced by half
stir in brown sugar and butter until smooth
pour vinegar mixture over warm carrots , toss to coat
stir in thyme , tarragon and salt and pepper
serve immediately
balsamic caesar salad
preheat oven to 350 degrees
whisk together half of the oil , 2 of the garlic cloves , and salt together in large bowl
add bread and toss to coat with oil mixture
transfer to foiled-lined baking sheet
bake until browned , about 12 minutes , stiring once
cool completely
combine cheese , mayonnaise , anchovies , vinegar , lemon juice , mustard , worcestershire sauce , remaining oil , and remaining garlic in blender or food processor
puree until smooth
season with salt and peper
toss lettuce and croutons with dressing to coat
serve immediately
balsamic cashew pea salad
toss together all ingredients, serve chilled or at room temperature
balsamic chard
wash the chard and chop or tear into pieces , discarding the rough stems, heat tomatoes over medium heat in large skillet, add vinegar and chard, cover and steam until cooked to desired tenderness
balsamic cherry ice cream topping
simmer together balsamic vinegar , apple juice , water and sugar until sugar is completely dissolved
add lemon zest , cinnamon and cherries
simmer on low heat until cherries are plump
wonderful drizzled over real vanilla ice cream
balsamic cherry tomato onion conserve
heat butter and oil in a large skillet over medium-low heat until butter melts
add onion , salt , and sugar and cook , covered , until onions are tender , about 13 to 15 minutes , stirring occasionally
uncover , turn heat up to medium high , and cook and stir until onions are a deep golden brown , about 3 to 5 minutes
stir in the cherry tomatoes and honey
bring to a boil , then turn heat down to medium-high and boil until tomatoes are soft , about 5 minutes , stirring frequently
remove from heat and stir in balsamic vinegar and season with pepper
ladle mixture into hot , sterilized jars , leavin 1 / 4-inch headspace
wipe jar rims and apply lids
process jars in a boiling water canner for 5 minutes
remove jars and cool on wire racks
balsamic chicken
mix all ingredients in a bowl
marinate chicken for 10 minutes on each side in the refrigerator
cook chicken in a pan over medium heat for 5 minutes a side or until cooked through
lower heat and pour in the marinade and simmer chicken for 5 minutes per side
balsamic chicken and fresh mozzarella
place chicken in a shallow dish or large resealable plastic bag
pour the dressing over it , cover or seal , and marinate in the refrigerator for 12 to 24 hours
coat a large skillet with cooking spray or oil , and set over low heat
remove the chicken from the marinade and discard the marinade
fry chicken breast halves over low heat for about 30 minutes , or until juices run clear
arrange chicken on a serving platter
place a generous slice of fresh mozzarella on top of each piece
place a leaf of basil on top of the cheese , and cover with a slice of tomato
dash balsamic vinegar over the platter , and season with salt and pepper
serve !
balsamic chicken and mushrooms
in a nonstick skillet , heat 1 teaspoon of the oil, in a bowl , mix 2 tablespoons of the vinegar , the mustard and garlic, add the chicken and coat both sides with the mixture, transfer the chicken and mixture to the skillet, saute until cooked through , about 3 minutes per side, transfer to a plate and keep warm, in the skillet , heat the remaining teaspoon of oil, saute the mushrooms about a minute, add the broth / wine , thyme and remaining tablespoon of vinegar, cook stirring until the mushrooms are deep brown , about 2 minutes longer, serve the chicken , topped with the mushrooms
balsamic chicken and onions
in a deep skillet or large pot boil 4 cups water over high heat
add container of balsamic dressing to water , chicken , onions , sherry and parsley
boil on medium until moisture starts to evaporate , stir occasionally
mix in brown sugar and continue to cook until moisture evaporates by half
about 30-45 minutes total boiling time
chicken should be medium brown in color
scoop out chicken and onions into serving bowl
balsamic chicken and pears
in nonstick 12 inch skillet , heat 1 tsp oil over medium -high heat till very hot
add chicken and cook till golden brown and no pink remains each side
transfer to plate
keep warm
in same skillet , heat remaining 1 tsp oil
add pears and cook till tender and golden brown
in cup , blend broth , vinegar , cornstarch , and sugar
stir broth mixture and dried cherries into skillet with pears
heat to boiling , stirring and boil 1 minute
return chicken to pan
heat through
balsamic chicken and peppers
for the bell peppers , heat the olive oil in a medium skillet
add the peppers and saute until tender and lightly browned , about 6 minutes
add the currants and saute 1 minute
add the vinegar and sugar with the salt and pepper to taste , and cook for 1 minute longer
take the skillet from the heat and add the almonds , keep warm over very low heat
combine the bread crumbs and the cheese in a shallow dish and stir to mix well
put the flour in a separate shallow dish and the egg whites in a third
dredge each chicken piece in flour , patting to remove excess , then dip in the egg whites , and finally in the bread crumb mixture , shaking off the excess
heat half the olive oil in a large heavy skillet
add half of the chicken and saute until cooked through , 2 to 3 minutes on each side
transfer the chicken to a serving platter and heat the remaining oil in the skillet for cooking the remaining breasts
spoon the bell pepper mixture over the chicken breasts
add the vinegar and water to the skillet over medium heat and stir to loosen any brown bits
spoon over chicken and serve
balsamic chicken and veggies
stir together salad dressing , vinegar , honey and crushed red pepper in a small mixing bowl
set aside
heat oil in a large frypan
add chicken , cook over medium high heat for 5 to 6 minutes or till chicken is tender and no longer pink , turning once
transfer from frypan to a serving platter , cover and keep warm
add asparagus and carrot to skillet
cook and stir for 3 to 4 minutes or till asparagus is crisp tender , transfer to serving platter
stir dressing mixture , add to frypan
cook and stir for 1 minute , scraping up browned bits
drizzle dressing over chicken and veggies
sprinkle with tomato
balsamic chicken breast
salt and pepper chicken breasts
in olive oil , saut slivered garlic very quickly
mix herbs and sprinkle on one side of chicken
place breasts , seasoned side down , in saut pan with garlic
add part of balsamic vinegar
sprinkle "up" side of chicken with salt and pepper and herb mixture
saut for about 4-5 minutes , then turn
add more vinegar
saut for 4-5 minutes more
add sliced tomatoes , and more vinegar
transfer to oven proof baking dish , and bake at 375f , covered , for about 15-20 minutes
balsamic chicken breast with cilantro
preheat oven to 425 degrees
place the chicken breasts into a baking pan
pour the olive oil over chicken
add the garlic cloves , chopped , to the pan over chicken
grind the black pepper over chicken to suit your taste
layer the fresh mushrooms over the chicken in the pan
cut or chop the fresh cilantro into small pieces over the chicken
include the stems and leaves
pour the balsamic vinegar over chicken to cover the breasts
cover the baking dish an place on center rack of oven for 40 minutes
i have also made this recipe using frozen chicken breasts from the freezer when in a hurry for a dish
if chicken is frozen cook for a total of 1 hour 20 minutes and check to insure chiken is done by cutting into one of the breasts
balsamic chicken breasts
preheat oven to 375 degrees slice onion melt enough butter or coat glass baking dish with olive oil
spread onion slices on bottom of baking dish
beat egg in small mixing bowl drain tomato juice into bowl , reserving tomatoes
add balsamic vinegar , about 1 tsp garlic salt and cheese
on a plate spread about 1 cup breadcrumbs
season with garlic salt and cheese to taste
coat chicken breast in balsamic mixture , then coat in bread crumbs
place in baking dish
repeat with remaining breasts
pour remaining mixture around chicken breasts
cover chick breasts with reserved tomatoes
sprinkle additional cheese on top if desired
cover and bake for 45 minutes
balsamic chicken breasts with peppers and onions
season chicken with salt and pepper
in a large skillet , saute chicken in 2 tablespoons of oil over medium high heat , turning once for a total of about 8 minutes or until golden brown
transfer chicken to a plate
add 2 remaining tablespoons of oil to the skillet and cook peppers and onions , stirring often until just softened
add garlic and stir for about 1 minute
stir in basil and vinegar and return chicken and juices to the skillet
reduce heat to low and simmer until chicken is cooked through , about 3 more minutes
taste and adjust salt and pepper seasonings
balsamic chicken drumsticks
combine the balsamic vinegar , honey , brown sugar , soy sauce , rosemary sprigs , salt and garlic cloves , stirring to mix well
pour into a large reseable zip-top plastic bag and add the drumsticks
seal with as little air as possible
place in the refrigerator and marinade for at least 2 hours
preheat oven to 450 degrees
place the chicken on a foil-lined baking sheet
bake until the skin is carmelized and very dark in spots , about 30 to 35 minutes
while chicken is cooking , pour marinade in a small saucepan
bring marinade to a boil then reduce the heat and simmer over low heat , about 20 minutes
remove from heat
during the last 10 minutes baste chicken with the marinade
place chicken on a serving platter and baste with the remaining glaze
sprinkle with the sesame seeds and chopped parsley
balsamic chicken for crock pot
put the first 7 ingredients in a crock pot and cook for 4-5 hours on low
cook the rice or pasta separately
when chicken is done , remove the bones and skin and throw them away
put either rice or pasta in a bowl and then ladle the balsamic chicken on top with some of the liquid from the crock pot
balsamic chicken livers
combine the flour with the chili flakes in a resealable plastic bag
a few at a time , put the livers in the bag and shake to completely coat , remove and set aside
repeat with remaining livers
heat the oil in a large frying pan
pan-fry livers for 2-5 minutes each side depending on whether you like them rare or well-done
remove the livers from the frying pan
remove the pan from the burner , and wait about 30 seconds for the pan to cool slightly
add the balsamic vinegar to the pan , return to the heat , and scrape the juices and cooked bits up
add the butter , and continue to mix well
return the livers to the pan , coating them with the sauce and warming them through
serve , and enjoy