formido/recipes-20k huggingface dataset:
balsamic  orange  honey  maple syrup glazed duck
preheat oven to 190c
mix all the ingredients together in a small saucepan and simmer for 5 minutes
reserve 1 / 4 of the glaze
sit the duck on a rack over a baking dish , baste and place in oven
baste the duck every 10 minutes throughout the cooking process with remaining 3 / 4 of glaze
a 2kg duck should take about 1 hour 15 minutes to cook , but give one of his legs a pull , and if it moves freely and any juices run clear , your duck will be cooked
place on a serving platter brush with reserved glaze and serve
pass any remaining reserved glaze to be spooned over carved duck
balsamic and dijon glazed ham with roasted pearl onions
cook onions in large pot of boiling salted water 2 minutes
drain
trim root ends , leaving base intact
peel
preheat oven to 325
combine sugar , vinegar , and mustard in bowl for glaze
transfer onions to 11x7x2-inch glass baking dish
add 2 / 3 cup glaze , butter , 1 teaspoon salt , 1 / 4 teaspoon pepper , and 1 / 2 cup water
toss to coat
cover with foil
line large roasting pan with foil
making 1 / 2-inch-deep slits , score ham with diamond pattern
place ham in pan and roast 45 minutes
place onions in oven
roast ham and onions 25 minutes
uncover onions
continue roasting onions and ham 50 minutes
baste ham with some of glaze
continue to roast ham and onions until deep brown and glazed , brushing ham with glaze every 10 minutes , about 30 minutes longer
transfer ham to large platter
transfer onion mixture to bowl
serve ham , passing onion mixture seperately
balsamic baked onions and potatoes  jamie oliver
preheat the oven to 400 degrees f
put the potatoes into a pan of boiling , salted water and cook for around 8 minutes , then drain and return to the pan
chuff them up a bit by shaking the pan
get a roasting pan , into which you can fit the potatoes in 1 layer , and heat it on the stove
when hot , pour a glug of olive oil into it and add the butter , rosemary and garlic
add the potatoes and toss them in all the flavors
add the onions and all the balsamic vinegar and season with salt and pepper
cook for 5 minutes on the burner to reduce the balsamic vinegar a little
place the pan on the top shelf and cook for around 50 minutes , until the potatoes and onions are dark , sticky and crispy - removing the pan to toss the onions and potatoes halfway through
balsamic beer flank steak
pierce meat with a fork several times, place in a plastic bag, mix other ingredients and pour over meat, marinate in fridge 12 hours or overnight, broil or grill steak over medium high heat 5 to 6 minutes per side, let meat rest 5 minutes when done, boil marinade in saucepan for 5 to 10 minutes until slightly thickened, slice steak into thin strips and top with sauce
balsamic braised pot roast
preheat oven to 325 degrees
stir together the wine , vinegar and sugar
set aside
heat the olive oil in a heavy dutch oven over medium heat
while the pan is heating , dry the meat with paper towels
sprinkle with about 1 / 2 teaspoon each salt and pepper
place in the pot and brown well , about 8 minutes per side
remove from the pan
turn the heat to medium-low
put the onions into the pan and saut until translucent and golden , about 10 minutes
add the garlic
saut 1 minute
stir in the wine mixture
bring to a boil and continue cooking at a low boil 3 minutes
stir in the undrained tomatoes , raisins , strips of lemon zest and beef broth
bring to a boil , reduce the heat and simmer 5 minutes
put the pot roast back into the pan
bring the liquid back to a simmer , cover and place on center oven rack of preheated oven
cook 1 hour
turn the meat , recover and continue cooking about 1 1 / 2 hours longer , or until the meat is very tender , offering little resistance when pierced with a fork
while the meat is cooking , put the olives , parsley and grated lemon zest on a cutting surface and chop together finely
refrigerate until ready to use
remove the roast from the oven
transfer the meat to a cutting surface and cover with a piece of aluminum foil
degrease the cooking juices
pure about 1 1 / 2 cups and pour back into the remaining juices
add more salt and pepper if needed
cut the meat across the grain in thin slices
put into the sauce
keep warm on low heat
cook the pasta according to package directions
drain well
pour into a large serving bowl
toss with the olive mixture and some of the sauce
spoon onto serving plates along with the meat
serve extra sauce to the side
balsamic coconut milk sauce
place the balsamic vinegar and sugar in a sauce pan
bring almost to the boil then reduce to low-medium heat
reduce to half until the vinegar has started to thicken and all the sugar has dissolved
stir in the coconut milk and bring almost to the boil
reduce heat to simmer
cook 2-3 minutes
season with salt and cracked black pepper to taste
balsamic glazed baby onions
place onions in large heavy saucepan and add water to cover
heat to boiling
reduce heat and simmer uncovered until barely tender , 7-10 minutes
drain and let cool slightly
slip off skins and trim root ends
melt butter in same saucepan over medium heat
stir in sugar and increase heat to medium-high
add onions and cook , stirring occasionally , until onions are glazed and golden brown , 5-8 minutes
stir in vinegar and thyme
cook 1 minute longer
serve hot
balsamic glazed chicken sandwiches with goat cheese
combine the vinegar , soy sauce , red wine and brown sugar in a small saucepan over medium heat
bring to a boil , stirring until the sugar disolves
cook until reduced to 1 / 2 cup
remove from heat and cool slightly
while the vinegar cooks , spray a large non-stick skillet with non-stick cooking spray and heat on med-high heat
sprinkle the chicken with the salt and pepper and brown to desired doneness , at least 4 minutes per side
remove form the skillet and cover , keeping it warm
add the olive oil to the skillet and spread around to coat the bottom well , add the onion and cook , stirring often to prevent burning , till brown or carmelized
remove from heat
thinly slice the chicken
spread a thin layer of cheese over the bottom of each roll , divide the chicken between each roll and top with the onion
drizzle each with a small amount of the vinegar mixture and top with the arugula , if desired
balsamic glazed cracked pepper salmon
heat oil in a large skillet over medium high heat
season both sides of salmon with salt and cracked pepper
add salmon to skillet and cook 1 to 2 minutes per side , until golden brown
meanwhile , in a small bowl , whisk together vinegar and honey
add vinegar mixture to skillet and simmer until fish is fork tender and liquid reduces and thickens , about 2 minutes
balsamic glazed cracked pepper salmon   clean eating
heat oil in a large skillet over medium-high heat
season both sides of salmon with salt and cracked pepper
add salmon to skillet and cook 1 to 2 minutes per side , until golden brown and fork-tender
meanwhile , in a small bowl , whisk together vinegar and honey
add vinegar mixture to skillet , watch carefully for the sauce will thicken almost immediately
serve and enjoy
balsamic glazed halibut
in a small bowl combine the vinegar , mustard and brown sugar
place the fillets in a ziplock bag and pour vinegar mixture over
turn to thoroughly coat the fillets and refrigerate for an hour
remove the fillets from marinade and grill over medium coals for 6 to 7 minutes per side or until fish is opaque and flakes easily
balsamic glazed oranges
peel oranges removing all of the pith from the outside, cut across grain into 1 / 4 inch slices , removing seeds, place sugar and vinegar in a small saucepan and bring to boil, stir constantly with a large spoon, allow it to continue with a low boil until volume is halved, divide orange slices evenly between 4 plates, drizzle with glaze
balsamic glazed pearl onions
in a large skillet heat oil over medium-high heat , then saute the onions until lightly browned
add in balsamic vinegar and water
simmer stirring occasionally until the onions are tender
transfer the onions to a bowl using a slotted spoon
simmer the reserved liquid until thick and syrupy and reduced to about 1 / 2 cup
season the liquid with salt and pepper and a little sugar if desired
transfer the onions back to the skillet and coat with the liquid
add in the butter , stirring and heat slightly until the butter has melted
transfer to a bowl
delicious
balsamic glazed pork chops
heat a large skillet over medium-high
add 2 tablespoons of olive oil
season the chops with salt and pepper , then add to the hot skillet
cook 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 olive oil and the onions , thyme , rosemary and garlic
saut for 4-5 minutes
add the balsamic vinegar , honey and chicken stock
cook until the liquids have reduced by
turn off the heat and add the butter
stir and shake the pan until the butter melts
add the chops to the pan and coat them in the glaze
serve hot
balsamic glazed pork tenderloin
preheat oven to 375f, rinse pork under cool running water, trim excess fat, season with salt and pepper, heat a large skillet over medium-high heat, place pork in skillet, sear each side to brown entire surface, remove meat from pan, set aside on a warm plate, add vinegar to skillet , stirring to scrape any cooked bits of meat from skillet, reduce heat to medium, stir in brown sugar and garlic, mix wel and simmer a few minutes to make a glaze, return tenderloin to skillet, spoon glaze over meat, place pork in a small roasting pan, roast for 30 minutes, remove pork from oven, allow to rest for 5 minutes before slicing, drizzle any pan juices over top
balsamic glazed roasted chicken
preheat oven to 400 degrees f
prep a baking sheet with non-stick cooking spray
season chicken with sage , pepper , and soy sauce
rub with 1 teaspoon dried thyme
place seasoned chicken on baking sheet , place in oven , and begin baking
in the meantime , heat jelly , vinegar , and the other teaspoon of thyme in a small saucepan until jelly is melted
remove from heat
frequently brush the baking chicken with glaze until chicken is thoroughly cooked and juices run clear
balsamic glazed salmon fillets
preheat oven to 400f line a baking sheet with aluminum foil , and spray with non-stick cooking spray
coat a small saucepan with non-stick cooking spray
over medium heat , cook and stir garlic until soft , about 3 minutes
mix in white wine , honey , balsamic vinegar , mustard , and salt and pepper
simmer , uncovered , for about 3 minutes , or until slightly thickened
arrange salmon fillets on foil-lined baking sheet
brush fillets with balsamic glaze , and sprinkle with oregano
bake in preheated oven for 10 to 14 minutes , or until flesh flakes easily with a fork
brush fillets with remaining glaze , and season with salt and pepper
use a spatula to transfer fillets to serving platter , leaving the skin behind on the foil
balsamic glazed scallops
combine flour , 1 / 2 teaspoon salt , and pepper in a pieplate
dredge scallops in flour mixture
saute scallops , in batches , in hot oil in a large nonstick skillet over medium-high heat 5 minutes
remove scallops from skillet
set aside
add 1 / 3 cup vinegar , honey , and marjoram to skillet
bring to boil
reduce heat to medium , and cook 3 minutes
add scallops , and cook 2 minutes or until throughly heated
serve over rice
balsamic herb grilling glaze
combine vinegar , wine , honey , oil , and half of the herbs in a small saucepan, heat to boiling, reduce heat and simmer 15 minutes, stir in remaining half of herbs, season to taste with freshly ground black pepper, allow to cool to room temperature, brush on meat or fish during last minutes of grilling
balsamic honey beets
preheat oven to 200 celsius
add honey to balsamic , heat and mix thoroughly
skin and quarter beets , and place cut side up in ovenproof dish
drizzle half the balsamic-honey mixture over beets and bake at 200 celsius for 15 minutes
drizzle remainder of balsamic-honey mixture over beets and bake for further 20 minutes
serve hot
balsamic honey glazed chicken breasts
preheat an electric grill for high heat
when hot , brush the cooking surfaces with olive oil or use nonstick cooking spray
season the chicken breasts with salt and pepper , add to grill and cook until lightly browned , in two batches , if necessary
remove chicken from grill and set aside
in a large skillet , add the onions and garlic , and cook on low heat until wilted , about 6 to 7 minutes
add the tomato puree and broth and bring to a boil
transfer the chicken breasts to the skillet
cover and simmer for 30 minutes , or until the chicken is tender
remove the chicken breasts to a platter and tent with aluminum foil to keep warm
whisk together the vinegar and honey in a small bowl and pour into the pan , stirring
simmer for 5 to 10 minutes , until the sauce is reduced to about 1 / 2 cup
drizzle the sauce over the chicken and garnish with chopped parsley
balsamic honey grilled peaches with feta
halve peaches and remove pit, mix honey and balsamic together well, place peaches cut side down on heated grill, grill until starting to turn tender and nice grill marks appear, turn over, brush top liberally with honey-balsamic glaze, continue grilling until peaches are tender, brushing with more glaze if desired, immediately add crumbled feta to center of peaches, serve warm
balsamic honey roasted root vegetables
preheat oven to 375 degrees
cut the bottom 1 / 4 inch of each garlic clove off but do not peel cloves
toss ingredients in a deep baking dish
roast , uncovered , for approximately 30 minutes or until all vegetables are soft throughout
toss vegetables and turn heat up to 400 degrees
roast until vegetables are browned and caramelized
serve hot or at room temperature
balsamic marinated tomato sandwiches
in small bowl , whisk together oil , balsamic vinegar , red wine vinegar , tarragon , 1 / 4 teaspoon salt , 1 / 4 teaspoon pepper , and garlic
place half the tomato slices and half of the onion slices in a shallow baking dish
drizzle with half of the olive oil mixture
add remaining tomato and onion slices
drizzle with remaining olive oil
let stand at least 2 hours , spooning juices over tomato and onion 4 or 5 times
to assemble sandwiches: split bread loaves and place , cut side up , on a platter
brush cut sides with marinade
divide tomato and onion mixture among loaves
top with lettuce and avocado
sprinkle with remaining 1 / 4 teaspoon salt and 1 / 4 teaspoon pepper
balsamic marinated vegetables
combine the vegetables in a large glass or ceramic bowl, mix dressing ingredients and pour over vegetables, stir well , cover and refrigerate for 6 to 24 hours , stirring occasionally, cooking time reflects time to marinate vegetables
balsamic orange couscous
place couscous in a large bowl
combine water and juice in a small saucepan
bring to a boil
pour water mixture over couscous
cover tightly and let stand for 5 minutes
fluff with a fork and let cool for 10 minutes
meanwhile , prepare vegetables and add to couscous mixture
stir balsamic vinegar with orange peel , garlic , salt and pepper in a small bowl
whisk in olive oil then drizzle over couscous mixture
toss to combine
taste and adjust seasoning just before serving if necessary
balsamic parmesan green beans
steam green beans until tender-crisp , about 8-10 minutes
remove and drain
meanwhile , mix bouillon and water
stir to blend
heat small heavy-bottomed skillet
pour in bouillon mixture , balsamic , and garlic salt
blend
when bubbling , add green beans and cook until liquid is absorbed and beans have a nice nut brown glaze , about 10 minutes
sprinkle with parmesan and serve
balsamic port drizzle
combine port , vinegar , honey , thyme and shallot in a small saucepan, bring to a boil over medium-high heat, reduce heat to low and simmer , uncover , for 5 minutes, remove from the heat and whisk in mustard, oil , salt and pepper, serve warm or at room temperature
balsamic roasted baby potatoes   carrots
line a large rimmed baking sheet with heavy duty foil
combine all ingredients in a large bowl
place on baking dish in a single layer& cover with foil
roast in a preheated 425f oven for 45 minutes , shaking the pan a few times
remove foil& roast , uncovered , for another 30 minutes , stirring occasionally , or until veggies are tender& golden
balsamic roasted brussels sprouts
preheat oven to 375f, combine brussels sprouts , onions and bacon in 13x9-inch baking dish, add dressing, toss to coat, bake 40 min, , stirring occasionally, sprinkle with cheese, bake an additional 5 minute or until cheese is melted
balsamic roasted shallot sauce
preheat oven to 350
drizzle olive oil and half the rosemary over peeled shallots and place in a baking dish
roast for 30 minutes at this temperature
increase oven temperature to 400 and roast for an additional twenty minutes
remove from oven and allow to cool
melt butter in a saucepan and saute onion and remaining rosemary until soft
add red wine and cook on a low boil , allowing liquid to reduce , about eight minutes
add chicken stock and continue to cook on a low boil while the liquid contiunes to reduce
slice roasted shallots and add to sauce
add the peppercorns and the balsamic vinegar and allow to reduce until sauce thickens
pour over roasted meats or pasta
balsamic roasted sweet potato wedges
preheat oven to 400 degrees f
divide sweet potatoes between two 15 1 / 2" by 10 1 / 2" jelly-roll pans
in 1-quart saucepan , heat sugar , vinegar , margarine , salt and 1 / 4 cup water to boiling over high heat
divide sugar mixture between jelly-roll pans
toss with potatoes to coat
spread potatoes evenly in pans
2
roast potatoes 45 minutes or until very tender and glaze thickens , turning potatoes occasionally to coat
balsamic shallot green beans
combine vinegar and shallots in small saucepan , and bring to boil medium heat until most of the vinegar is absorbed , about five minutes , leaving about 1 tablespoon of liquid remaining in the pan
remove from heat and cool to room temperature
add butter , and blend
boil beans until crisp-tender , about 6 minutes
drain , and refresh under cold water
pat dry
balsamic-shallot butter and beans can be made 1 day ahead
covered separately and chilled
combine beans and butter mixture in large nonstick skillet over medium heat , tossing gently until beans are heated through , about 5 minutes
season to taste with salt and pepper
balsamic tossed pasta with fresh tomato  arugula  and mozzarella
make sauce: in large bowl , stir together tomatoes , arugula , garlic , mozzarella , salt , pepper and oil
refrigerate 30 minutes
meanwhile , cook pasta in large pot of boiling salted water according to package directions
drain
toss with sauce
add vinegar
toss
balsamic olive oil bread dip
i never make this quite the same way twice but man is it good to keep on hand
mix everything together in a bowl and pour into a nice glass container
i get wide mouth ones at ross , but they have them everywhere
let it sit for a few hours and shake it up lots to mix all the flavors together
i keep it on my counter and use it for about a million things from boneless chicken thighs braise to salad dressing
if you get a really great loaf of crusty french bread and put a bit of this into fancy little dishes , you can serve it with any meal allowing each person his own dipping sauce
it's addictive and sooooo easy to make and keep on hand
enjoy !
balsamic paprika marinated chicken
mix everything but the chicken in a quart mason jar , shake to combine
pour over trimmed chicken breasts and marinate , refrigerated , for 4-48 hours
broil about 2" from the element or grill in batches with 1" space around the breasts , 7 minutes per side
balsamico roast chicken and potatoes
preheat oven to 400f
mince onion , garlic , herbs , and pancetta together
add 2 tsp balsamic vinegar , and oil
quarter the chicken
flatten as much as possible
stuff most of the herb mixture under the skin
toss potatoes with remaining herb mixture
place the bird skin side up in large flat roasting pan
scatter potatoes around it
sprinkle everything with salt and pepper
roast 20 minutes , then pour in 1 / 2 cup wine
roast another 70 minutes or so , until the thigh reaches about 175f on an instant-read thermometer
baste the potatoes and chicken frequently with the pan juices
add more wine if the pan becomes dry
if after an hour of roasting , the chicken isn't browning , raise the oven temp to 500f for a few minutes to crisp the skin
let stand 5-10 minutes at room temperature present on a warmed platter with the potatoes , sprinkling everything with the remaining balsamic vinegar
balthazar macaroni gratin  aka macaroni and cheese
preheat the oven to 400f
cook the macaroni according to the directions on the box
drain , toss with the olive oil , and set aside in a large mixing bowl
add the bacon to a small skillet and saut over medium heat until brown but not crisp , about 10 minutes
drain on paper towels and add to the cooked macaroni
in a medium saucepan , bring the milk just to a foamy boil , then reduce the heat to very low to keep warm
in another saucepan , melt the butter over medium heat
when the foam subsides , remove from the heat
whisk in the flour and continue stirring until a smooth , pale roux has formed
return the saucepan to medium heat and , while still whisking steadily , begin ladling the hot milk into the roux , 1 cup at a time , completely incorporating each cup before adding the next
after all the milk has been added , continue to whisk until the sauce thickens and bubbles gently , about 2 minutes
add the parmesan , 2 cups of the gruyre , and the salt and pepper , and stir until the cheese has completely melted
pour the sauce over the macaroni , mix thoroughly , and pour into a buttered 10 x 14-inch gratin dish
bake in the oven for 12 minutes
remove , sprinkle the remaining cup of gruyre over tire top , and continue baking for an additional 10 minutes , until the top is golden and crunchy
balthazar s braised beef ribs
preheat the oven to 325f
bind each rib with cotton kitchen twine
place the rosemary , thyme , and bay leaf between the two celery halves and bind with kitchen twine
season the short ribs with 2 teaspoons of the salt and the pepper
heat the oil in a large dutch oven over a high flame until it smokes
in two batches , brown the short ribs well on both sides , about 3 minutes per side , pouring off all but 3 tablespoons of oil between batches
remove the ribs and set aside when done
lower the flame to medium , and add the carrots , onion , shallots , and garlic to the pot and saute for 5 minutes , until the onion is soft and light brown
stir in the tomato paste and cook for 2 minutes
add the flour and stir well to combine
add the port , red wine , and the celery-herb bundle
raise the flame to high and cook until the liquid is reduced by a third , about 20 minutes
return the ribs to the pot
add the stock and the remaining 1 teaspoon of salt
if the stock doesnt cover the ribs by at least 1 inch , add water up to that level
bring to a gentle simmer , cover , transfer to the preheated oven , and cook for 3 hours
visit the pot occasionally and stir the ribs , bringing the ones on the bottom up to the top -- theyre done when the meat is fork tender and falling off the bone
transfer the ribs to a large platter and remove the strings
skim any fat from the surface of the sauce , and then strain through a sieve into a medium saucepan
discard the solids
over medium heat , bring the sauce to a strong simmer and reduce the liquid until slightly less then half remains , about 1 hour
return the ribs to the pot , simmer for 10 minutes to reheat , and serve