formido/recipes-20k huggingface dataset:
balsamic eggplant  aubergine  parmesan
preheat oven to 400f
combine vinegar , oil , oregano , 1 / 2 tsp each salt , pepper and sugar
coat large cookie sheet with vegetable cooking spray
brush both sides of eggplant with vinegar mixture and arrange in single layer on cookie sheet
bake 15 minutes per side or until fork-tender
combine onions , garlic , and 2 tbsp of wine in large non-stick skillet , stirring over medium-high head until onions are soft , approximately 5 minutes
stir in stewed tomatoes with their liquid , chopped tomato , basil , remaining 2 tbsp wine , 1 / 2 tsp salt and 1 / 4 tsp sugar
bring to boil over high heat
reduce heat and simmer uncovered , stirring occasionally to break up tomatoes , 10 minute
makes approximately 2 1 / 2 cup sauce
spoon one third of the sauce into shallow 2-quart baking dish
arrange half the eggplant over sauce
spoon half the remaining sauce over eggplant
sprinkle on half of the mozzarella
layer again with remaining eggplant , sauce and mozzarella
top with parmesan
cover with foil and bake 30 minutes
bake uncovered 15 to 20 minutes more , until bubbly
let stand 15 minutes before serving for easier cutting
enjoy !
balsamic fajita chicken wraps to go
combine the vinegar , lime juice , 2 tbsp olive oil , and minced garlic in a ziplock bag or non-reactive bowl
add cubed chicken breast and let marinate in refrigerator for an hour or two
in a large skillet , melt remaining olive oil and butter together
remove chicken from marinade
discard marinade
stirring occasionally , saut the chicken , onion , bell peppers , mushrooms , and broccoli slaw pieces over medium-high until chicken is cooked completely and the veggies are to the desired texture , which will take about 7 to 10 or so minutes
reduce heat , add in the remaining ingredients except the avocado , sour cream , and flour tortillas and simmer on medium-low for another 5 minutes
stir in the avocado and sour cream
season with salt and pepper , to taste
if you're taking these to a picnic , put the fajita mix into a thermal container to keep it warm
on site give each person a tortilla and pass around the filling
if you're eating them at home , fill the tortillas with the mixture , garnish with grated cheese , and enjoy !
makes 4 to 6 servings , depending on how hungry you are
you can also use smaller tortillas and an additional chicken breast to get more servings , if you like
you can , of course , use more or less of any of the veggies to get a mixture thatyou enjoy !
balsamic fig sauce
combine all ingredients with 1 / 2 cup water in a saucepan, cover, bring to boil over high heat, reduce to a simmer, cook , partially covered , until fruit has broken down , about 20 to 30 minutes, let cool slightly, remove thyme sprig, press mixture through a large-holed sieve with a rubber spatula
balsamic fried eggs with wilted greens  in under 10 minutes
heat 1 tablespoon of the oil in a large nonstick frying pan over medium heat
when oil shimmers , add garlic and cook until it just starts to color , about 30 seconds
add greens and season with salt and freshly ground black pepper
cook until just wilted , about 1 minute
immediately remove from heat and divide greens between two serving plates
wipe out the pan , return it to medium heat , and add remaining 1 tablespoon olive oil
when oil shimmers , add eggs and fry until set , bubbly and brown on the edges , and the pan is almost dry , about 3 minutes
carefully add balsamic vinegar and cook until vinegar is reduced and syrupy , about 2 minutes
place two eggs on each mound of greens , evenly divide vinegar reduction , season with freshly ground black pepper , and serve with toasted bread
balsamic garlic crock pot pork chops
add all ingredients except water and cornstarch to the crock pot
cover and cook on low for 5 1 / 2 hours , then check meat and vegetables for done-ness
remove bay leaf
when meat and veggies are to your preferred texture , whisk cornstarch and water together , stir into crock pot , re-cover pot and cook for 30 additional minutes
serve over rice
please
balsamic garlic marinade
blend ingredients
marinate meat or firm-fleshed fish for up to 4 hours at room temperature , preferably in a vessel that allows them to be completely covered
if not , turn halfway through your anticipated marinating time
discard marinade , then grill , broil or pan fry
balsamic garlic t bone steak
in small saucepan cook vinegar over low heat until reduced to about 3 tablespoons and vinegar is syrupy
in small bowl stir together thyme , garlic , peppercorns , and salt
rub on both sides of steaks
coat grill rack with nonstick cooking spray
preheat grill to medium direct heat
grill steaks , uncovered , to desired doneness , turning once halfway through grilling
serve steaks drizzled with vinegar syrup
balsamic glazed asparagus
toss asparagus with oil , salt and pepper, place in a single layer on a baking sheet, bake in a 400f oven for 8-10 minutes or until tender crisp, meanwhile , in a small saucepan , bring vinegar to a boil, reduce heat and simmer until reduced by half and syrup-like , about 5 minutes, place roasted asparagus in serving dish, drizzle with the vinegar reduction, sprinkle with parmesan cheese, serve immediately
balsamic glazed baby onions
combine vinegar , mustard and honey in small saucepan
bring to a boil and reduce heat
simmer , uncovered , for 5 minutes or until glaze thickens
heat oil in large skillet and cook onion , brushing constantly with glaze , stirring , until browned and cooked to desired doneness
balsamic glazed broccoli
steam broccoli until crisp tender
place broccoli in a serving bowl
keep warm
in a small saucepan , cook balsamic vinegar over medium heat until reduced by half
stir in butter , brown sugar , salt and pepper
pour over broccoli , tossing gently to coat
balsamic glazed brussels sprouts
preheat oven to 425
combine brussels sprouts and onion in medium bowl with 3 tablespoons of the olive oil , salt and pepper , tossing gently
spread on lightly greased baking sheet
roast 25 to 30 minutes or until vegetables are tender and caramelized
meanwhile , saute shallot in remaining olive oil in small skillet over medium high heat 5 minutes or until tender
add balsamic vinegar and cook 5 minutes more
stir in rosemary and pour over sprouts
balsamic glazed brussels sprouts with pancetta
in a heavy 10 inch saute pan , set over medium low heat , slowly cook pancetta in 1 tablespoons olive oil until golden and crisp all over
about 15 minutes
with slotted spoon , transfer pancetta to a plate lined with a paper towel , leaving fat in pan
you should have about 2 tbsps
of fat remaining , if not add remaining 1 tablespoons oil to pan
have ready 1 / 2 cup water
put the pan over medium high heat and arrange the sprouts cut side down in a single layer
cook undisturbed until nicely browned , 2 to 3 minutes
when the sprouts are browned , add water to the pan , cover immediately and simmer until the sprouts are tender
if water evaporates before sroupts are tender , add more water , 1 / 4 cup at a time
with a slotted spoon , transfer sprouts to a bowl
return pan to medium high heat , and if any water remains , let it boil off
add balsamic vinegar and a few grinds of pepper
boil vinegar until it's reduced to about 2 tbsps
, and looks syrupy
about 2 minutes
reduce heat to low , and add butter , and stir until it's melted
return sprouts and pancetta to the pan and swirl and shake the pan until the sprouts are evenly coated
season with salt and more pepper , and serve
balsamic glazed chicken
heat a large skillet over medium-high
add 2 tablespoons of olive oil an cook the chicken
transfer to a platter and cover with foil
return the pan to the heat and add the remaining tablespoon of olive oil , onions , thyme , rosemary and garlic
saut for 4-5 minutes
add the balsamic vinegar , honey and chicken stock
cook until reduced by
turn off the heat and add the butter
stir until the butter melts
add the chicken back to the pan and coat it in the glaze
balsamic glazed chicken and bell pepper sandwiches
heat 2 teaspoons oil in a large nonstick skillet over medium-high heat, sprinkle 1 / 4 teaspoon salt over chicken, add chicken to pan, cook 1 minute on each side or until lightly browned, add 1 / 4 cup vinegar, cook 2 minutes or until chicken is done and vinegar is syrupy, remove chicken mixture from the pan, cover and keep warm, wipe pan clean with a paper towel, return pan to medium-high heat, add remaining 2 teaspoons oil, add bell pepper and onion, saut 7 minutes or until tender, stir in remaining 1 / 4 teaspoon salt and remaining 1 / 4 cup vinegar, cook 1 minute or until vinegar is syrupy, cut foccaccia loaves in half horizontally, arrange chicken mixture evenly over bottom halves of bread, top with bell pepper mixture, arrange cheese over pepper mixture , and sprinkle with black pepper, top with top halves of bread, place a cast-iron or heavy skillet on top of sandwiches, let stand 5 minutes, cut each sandwich into 6 wedges
balsamic glazed chicken with spring onion mash
heat oil in a large frying pan , then brown chicken breasts for 2 minutes on each side
remove from the pan and keep warm
add the balsamic vinegar , sugar and tomato puree to the pan
then simmer , stirring , until the sugar has dissolved
put the chicken breasts back into the pan , then simmer for about 15 minutes , turning the chicken occasionally
meanwhile cook the potatoes until tender , then mash with butter , yogurt and spring onion
serve the chicken in slices on a bed of mash , drizzled with the balsamic sauce
balsamic glazed cicken cabrese sandwich  rachael ray
preheat oven to 425f
arrange tomatoes on a cooling rack set over baking sheet and roast 20 minutes
combine balsamic , oil , garlic , rosemary , oregano in large plastic food storage bag or shallow dish
set chicken into marinade and let stand 20 minutes
heat grill pan or griddle to medium-high
shake excess marinade off chicken and place on grill
season with grill seasoning blend
grill chicken 3-4 minutes on each side , or until done
combine arugula and basil , and pile onto roll bottoms
top greens with a piece of chicken , 2 pieces of cheese and a couple of oven-roasted tomatoes
balsamic glazed fruit  michael chiarello
preheat oven to 250 degrees
peel and core apples and pears , cut each into 8 wedges
place in large bowl and toss with 2 t
lemon juice
melt butter over medium heat in skillet until it stops foaming and is slightly brown
add rosemary , bay leaves , remaining 3 t
lemon juice , balsamic vinegar , and brown sugar
heat to boiling and reduce slightly
pour over fruit and toss to coat
pour into roasting pan or onto a cookie sheet with sides
bake for 3-8 hours , turning each hour
fruit should be slightly dried , but not dried to the extent of fruit leather
store tightly covered in refrigerator for up to one week
balsamic glazed grilled plums with vanilla ice cream
preheat a grill pan to high heat
drizzle fruit with oil to keep it from sticking and grill plums 3 minutes on each side
while fruit is grilling , pour balsamic vinegar into a small pot and place pot over medium high heat
when vinegar heats to a boil , reduce vinegar by half , 1 to 2 minutes
combine sugar , vanilla and lemon juice and pepper in a small bowl
whisk in warm balsamic vinegar
place hot , grilled fruit on dessert plates
top with a scoop of ice cream , if desired
drizzle with balsamic glaze and serve
balsamic glazed mushrooms
melt butter in a skillet over medium high heat
stir in mushrooms and shallots , season with salt , and cook until mushrooms release their liquid and liquid evaporates , about 5 minutes
add chicken broth , brown sugar , and vinegar
bring to a boil and cook until liquid is reduced to a glaze
turn off heat and stir in parsley , if desired
balsamic glazed onions
preheat the oven to 425 degrees
cut the onions in half lengthwise , leaving the skins on
in a 12 inch oven proof skillet , heat the oil until smoking
place 4 onion halves cut side down in the skillet
cook without moving them , over medium heat , until dark golden brown , 7 to 8 minutes
add the vinegar and place the skillet in the oven
bake until the onions are soft , 15 to 20 minutes
remove the onions from the pan immediately
place cut side up on a cool plate
pour the syrup that has formed in the pan over the onions and cool to room temperature
balsamic glazed pearl onions
in a saucepan of boiling water blanch onions for 3 minutes and drain
cool onions and peel
in a heavy skillet , over medium high heat , saute onions in olive oil until lightly browned , about 5 minutes
add remaining ingredients and simmer , stirring occasionally until onions are tender , about 15 minutes
remove onions with slotted spoon , and keep warm
boil remaining liquid until reduced to a thick glaze , about 5 minutes
balsamic glazed pork chops
season chops with salt & pepper and cook with shallots in hot oil
remove chops and set aside on plate
add vinegar , sugar to shallots and continue cooking until mixture begins to thicken
return chops and any juices on plate to skillet
turn chops 3-4 times until coated
then continue cooking until chops are done , turning twice
remove chops and continue cooking mixture for about 5 minutes
pour gravy over chops and serve
quick , easy and delicious ! i'm guessing on the prep and cook time
i can't remember and this is a required field
p
s
you can add more chops but of course , increase other ingredients for the gravy
balsamic glazed pork chops  with arugula basil pilaf
in a medium pot over high heat , combine 1 tablespoon of the butter and 1 and 3&#8260
4 cups water
cover and bring to a simmer
add the rice and flavor packet to the water
stir to combine , reduce the heat , and cook for 18 minutes , covered
while the rice is cooking , heat a large skillet over medium-high heat for the chops
add 2 tablespoons of the evoo
season the chops with salt and pepper , then add to the hot skillet
cook the chops for 5 minutes on each side
transfer the chops to a platter and cover with foil
return the pan to the heat and add the remaining tablespoon of evoo and the onions , thyme , rosemary , and garlic , then saut for 4 to 5 minutes
add the balsamic vinegar , honey , and chicken stock
cook until the liquids have reduced by half
while the glaze is reducing , finish the rice pilaf
add the arugula and basil to the cooked rice , stirring with a fork to fluff the rice and combine the greens at the same time
once the balsamic glaze has reduced by half , turn off the heat and add the remaining 2 tablespoons of cold butter
stir and shake the pan until the butter melts
add the chops to the pan and coat them in the balsamic glaze
serve the glazed chops alongside the arugula-basil rice pilaf
the chicken with tomato , basil , and smoked mozzarella can be served cold as well , making this dish perfect for lunch or dinner buffet entertaining
balsamic glazed pork with caramelized onions
i'm thinking the garlic may burn if you add it at the beginning and would ruin the dish
combine all dry spice ingredients
sprinkle on both sides of the ribs , rub into meat surface
let stand at room temperature for 1 / 2 hour
in a large skillet , add the olive oil and 2 tablespoons of the butter over medium-high heat
when the butter has melted , add the ribs
cook for approximately 5 minutes , and then turn over and sear the other side
you want to get a nice crust from the spices on each side
add the chopped onion
cook for approximately five more minutes , stirring the onions until they become tender and are starting to brown
pour the balsamic vinegar over everything in the skillet
turn the heat down to medium-low and cover the skillet
cook for approximately 10-15 minutes more , depending on the thickness of the meat
occasionally stir the onions and turn the meat
you want to really caramelize the onions , until they become slightly charred
they take on a lovely , sweet and smoky flavor
test your meat to ensure that it's cooked through by inserting a meat thermometer in the center
temperature should be 170 degrees
remove the pork and onions to a platter
turn the heat up to medium-high
add the wine to the skillet
stir up the browned bits in the skillet with a wooden spoon
cook until the wine is reduced by about half , five minutes
take the skillet off of the heat , and add 1 tablespoon butter
stir the sauce until the butter has melted , and season with salt and pepper
pour the sauce over the pork ribs and onions
balsamic glazed roast vegetables
preheat oven to 220c line a large roasting pan with baking paper
remove core from parsnip and cut into similar sized chunks to swede and turnip
spread vegetables in a single layer in roasting pan
make balsamic glaze: place oil , maple syrup , vinegar , garlic and salt and pepper in a screw-top jar
secure lid and shake to combine
heat a frying pan over medium-high heat
add glaze and cook , stirring occasionally , for 5 minutes or until hot
pour glaze over vegetables and toss gently to coat
roast vegetables , turning once , for 1 hour or until tender
season with salt and pepper and serve with roast , grilled or pan-fried meat
balsamic glazed salmon fillets
in a small saucepan , bring to boil the balsamic vinegar and let boil for about 6 minutes or until it has reduced to 3 tablespoon
let cool
set the barbecue to medium-high heat
brush salmon fillets with half the reduced balsamic vinegar
put salmon fillets , skin side down , on the oiled grill of barbecue and sprinkle with black pepper
close the cover and cook for about 10 minutes or until the flesh of salmon is opaque and flakes easily with a fork
when ready to serve , brush with the remaining reduced balsamic vinegar
can be served on a bed of corn salad and mange-touts peas
balsamic glazed sausage bites
fill a large , deep skillet 1 / 2 way with water, bring the water to a steady simmer and add the sausages, poach the sausages for 6 to 7 minutes , until firm, drain the sausages and slice into bite-sized pieces, in the empty skillet , heat the olive oil, when hot , add the sausage pieces and cook until brown, drain off the fat , and add the balsamic vinegar, simmer until the vinegar is reduced and syrupy
balsamic glazed tuna steaks
wrap bacon around tuna steaks and secure with toothpicks
salt and pepper
for sauce: combine all ingredients in a sauce pan and heat on medium until reduced by half
sauce should be made ahead of time and can be refrigerated up to one week
sauce can also be frozen and thawed in refrigerator before reheating
when warm and reduced , whisk in one tablespoon of butter until melted
spoon some sauce on plate add grilled steak and drizzle sauce over the top
grill tuna steaks 4 minutes per side over hot coals
balsamic goat cheese salad dressing
throw everything in the blender / food processor / hand-held immersion blender
blend until everything is combined
use right away or store in a jar in the fridge
you may need to give it a good shake just before using if you let it sit in the fridge for a few days
balsamic gorgonzola portabella mushrooms
preheat oven to 350f, rinse mushroom caps, cut rough end off of stems, place caps stem side up, smear crushed garlic in caps, sprinkle thyme salt and pepper, sprinkle cheese over caps to taste, drizzle balsamic over caps , coating each, bake for twenty minutes, remove from oven and drizzle juices from the bottom of the pan over caps, serve immediately
balsamic green bean   red onion salad w  multigrain croutons
for green bean & red onion salad:
cook green beans until just tender crisp , drain and immediately set in an ice bath to stop the cooking process
once green beans have cooled to room temperature and drain
in a large zip-lock bag add the fresh green beads , sliced red onion , minced garlic , balsamic vinegar , olive oil and salt and freshly ground black pepper to taste
gently fumble zip-lock bag until all ingredients are well mixed
set in the refrigerator until ready to serve
for multigrain croutons:
preheat oven to 300f
spray a large cookie sheet with non-stick cooking spray
spread out multi-grain french loaf pieces evenly over the cookie sheet and drizzle with olive oil
sprinkle with garlic powder , dried italian herbs and salt - enough to suit your taste
give a gentle stir
bake multi-grain croutons roughly 15 to 18 minutes or until croutons are lightly brown and dry , gently mixing once halfway during baking
assemble green bean & red onion salad on a serving plate
top with multi-grain croutons and sprinkle with freshly grated parmesan cheese
enjoy !
balsamic green beans
place green beans in microwave safe dish with the butter, cover and cook on high for five minutes, add vinegar and parmesan cheese, cook on high five more minutes, stir to make sure the beans are well coated with the vinegar mixture, serve and enjoy !, these would work well with fresh green beans too, you would just need to adjust the cooking time, ingredient amounts can be adjusted to suit your taste, i will sometimes increase the parmesan cheese and use 2 tablespoons of butter
balsamic green beans with garlic
cook green beans in boiling water that has been salted , for 6 minutes, drain, plunge beans in cold water and drain again, saute garlic in oil for 30 seconds over medium heat, add green beans and saute an additional 3-4 minutes, add balsamic vinegar , salt , and pepper, saute 1 minute longer
balsamic grilled chicken  oamc
mix marinade together and reserve 1 / 4 cup to baste after grilling if desired, marinate chicken minimum 4 hours but for best results , overnight, or freeze for later ! just thaw in fridge and grill !, grill chicken over indirect flame , medium heat , until done, add wood chips for a smoky flavor if desired, brush with any reserved marinade if so desired
balsamic grilled veggies
slice all veggies into large slices , put into a large bowl, toss liberally with balsamic dressing, transfer veggies to the grill basket, grill over medium heat to desired doneness
balsamic herb lamb chops
place lamb chops in a large shallow dish
combine the olive oil , balsamic vinegar , garlic , rosemary , honey , mustard's , oregano , salt and pepper and pour the mixture over chops
toss and rub in coat
lay extra fresh rosemary over top of chops
cover and refrigerate for at least 1 hour prior to grilling
grill chops on both sides , until grilled to your liking
balsamic herb salad dressing
combine ingredients and whisk together
balsamic herb vinaigrette
whisk together the vinegar , salt , pepper& herbs, slowly whisk in the olive oil, just let it drizzle in as you whisk, the vinaigrette will thicken slightly as you whisk
balsamic herbed marinade for goat cheese
mix vinegar , lemon juice , orange juice , lemon peel , garlic , basil , rosemary , and oregano in medium bowl
gradually whisk in oil
season to taste with salt and pepper
pour mixture into glass baking dish or a pickling jar
add goat cheese
turn to coat
refrigerate at least 2 hours or up to 2 days , turning occasionally
transfer goat cheese to platter
spoon marinade over
top with sun dried tomatoes and or black olives
balsamic honey  glazed green beans
blanche or steam beans and set aside
in saute pan , simmer onion and garlic in oil to caramelize , and then add remainder of ingredients
simmer until reduced approximately 50 percent by volume , or until glaze has reached a syrup-like consistency
add beans and toss to coat sprinkle with salt before serving
balsamic honey mustard dressing
blend honey and mustard in a small bowl with a fork until emulsified
drizzle in the balsamic vinegar until dressing is just thin enough to pour over salad
taste and add more vinegar if desired
crush the peppercorns with a mortar and pestle or in a spice grinder
mix in dressing and drizzle on salad
balsamic honey pork tenderloin
to make the marinade
mix the honey , mustard , balsamic vinegar , oil , garlic , green onions and pepper in a large bowl
add in the pork tenderloins , and turn to coat
cover and place in the refrigerator for 24 hours
when ready to cook the pork , remove from the fridge and reserve the marinade liquid
place the pork on the grill , and brush with reserved marinade
close the grill lid and cook , turning and basting one or two times
cook for about 18-20 minutes , or until inside has a hint of pink
transfer pork to a cutting board , and let rest for 10 minutes
slice into about 1 / 2-inch slices
serve on a platter with roasted potatoes