formido/recipes-20k huggingface dataset:
balsamic honey tenderloin
in a large bowl , combine the honey , mustard , vinegar , oil , garlic , salt and pepper
add the pork , turning to coat
this can be done up to 24 hours before cooking
if not cooking immediately , cover and refrigerate until ready to do so
reserving the marinade , place the pork on a greased grill over medium-high heat
brush with the marinade
close the lid and cook , turning occasionally , for about 18 minutes or until just a hint of pink remains inside
transfer to a cutting board
tent with foil and let stand for 5 minutes
cut into 1 / 2-inch thick slices
balsamic hummus
combine all ingredients in food processor, blend / process until smooth
balsamic italian chicken
place chicken in skillet, cover chicken with dressing, cook on high turning often until both sides of chicken is browned, lower heat to medium-low and cook until done
balsamic jelly
pour vinegar into small saucepan and sprinkle the gelatin over it, let stand 10 minutes to bloom gelatin, place over medium heat until gelatin dissolves and mixture is hot, do not simmer, remove from heat and stir in honey to dissolve, divide mixture among six small ramekins, chill until set, unmold and serve with a cheese plate , bread and butter
balsamic lasagna
heat oil in pan
saute onions until tender
add garlic and saute another 30 seconds
add balsamic vinegar and continue heating for about 1 minute , stirring often
add the tomatoes , tomato paste , sugar , oregano , pepper flakes , basil , salt , and pepper
simmer until sauce is thick , about 20 minutes
stir often , then set aside
cook the lasagna noodles in 4 quarts of lightly salted water until they are al dente , about 8 minutes
drain , rinse with cold water , and let cool
combine the ricotta , eggs , and parsley
stir well and set aside
combine the mozzarella and gouda in a bowl
set aside
to assemble the lasagna , start with some tomato sauce on the bottom , then noodles , then ricotta mixture , then a little shredded cheese
repeat this order twice
the last layer should be tomato sauce topped with a little cheese
bake the lasagna uncovered in a 350 degree oven about 40 minutes
balsamic leg of lamb
combine all but the lamb, trim fat from lamb and marinade in above up to 24 hours, foil line a baking pan , place lamb on a rack in pan, roast at 450 f for 20 to 30 minutes until thermometer reads 140 f, tent with foil and let stand 10 minutes, serve with pan juices
balsamic maple glaze salmon
combine grapefruit juice , maple syrup , balsamic vinegar and garlic in a saucepan over medium high heat
bring to a boil and cook 5-6 minutes
stir in oil
season salmon with salt and pepper to taste
brush generously with glaze and grill or broil 10 minutes , occasionally brushing with glaze
balsamic maple vinaigrette
place all ingredients large jar with a tight lid, shake until well mixed, will last 1 month in refrigerater
balsamic marinade
whisk together all ingredients in a bowl
balsamic marinade yum
mix all ingredients , stir until brown sugar is dissolved
balsamic marinated  london broil
place london broil in a non-metallic pan, rub olive oil on london broil, add meat tenderizer to both side of meat, pierce meat with fork to work the tenderizer in to the meat on both sides, combine the rest of ingredients in a small bowl, microwave 2 minutes to melt sugar, stir to blend, pour over london broil, cover& refrigerate, marinate over night or up to 2 days turning often, place london broil on heated grill, cook till desired doneness, if desired warm left over marinate and baste while grilling
balsamic marinated flank steak
combine all marinade ingredients in a resealable bag and mix together
then add the flank steak and reseal the bag and turn bag several times to coat the meat with the marinade
refrigerate 20-30 minutes , turning once or twice
preheat grill to high for 20 minutes
remove meat from bag and sprinkle fresh ground pepper over the steak before placing on grill
grill steak 5-6 minutes and then turn over and grill until done
remove steak to a platter and tent with foil and let rest for 5 minutes before slicing and serving
balsamic marinated flank steak low carb
cut across flank steak in criss-cross pattern , cutting 1 / 8 deep
place in shallow glass baking dish
in small bowl , stir together onion , garlic , 2 t vinegar , oil , salt & pepper
pour over steak , turning to evenly coat both sides cover and refrigerate at least 4 hours or overnight heat grill remove& discard excess marinade from steak sprinkle both sides with
place on grill over medium heat
cook 9-12 minutes or until internal temperature reaches 140 for medium-rare , turning once
place on cutting board & let stand 5 minutes
cut on diagonal into thin slices
pour accumulated juices over slices
drizzle with remaining 1 t vinegar
balsamic marinated grilled eggplant  aubergine
combine the first 6 ingredients and pour over the eggplant
marinate overnight (or at least four hours)
cook on a pre-heated grill over medium heat for about 5 minutes each side
the eggplant will get dark brown and lightly crisp on the outside , and soft in the center
balsamic marinated skirt steak
combine balsamic vinegar , olive oil , rosemary , and garlic in dish , and stir to combine
add skirt steak and coat well with marinade
cover and refrigerate for at least 30 minutes , and up to 2 hours
preheat broiler or grill
remove steak from marinade and transfer to a rimmed baking sheet
season meat generously with salt and pepper on both sides
place under broiler or on grill and cook about 3 minutes , turn over , and cook for 3 minutes more for medium rare
transfer to a cutting board to rest for 5-10 minutes
slice thinly across the grain , serve
balsamic marinated steaks
in medium bowl , mix all ingredients except steaks
place steaks in a shallow glass dish or ziplock bag with the marinade , turn to coat
cover , and marinate in the refrigerator 1 to 2 days
preheat grill for medium-high to high heat
grill steaks 7 minutes per side , or to desired doneness
discard leftover marinade
balsamic marinated steaks with gorgonzola  tomato  topping
marinade:
combine all ingredients in a blender and pulse till garlic is chopped up
this will be thick
lay your steaks in a non-corrosive baking dish and poke with a fork
spread with marinade , flipping steaks to cover all sides
cover and refrigerate at least 12 hours
topping:
gently stir all ingredients together till well blended
grill steaks to your preference , sprinkling with salt on each side after searing
just before serving spoon topping on steaks
cooking time is not included
balsamic marinated tomato and mozzarella salad
mix together first five ingredients for dressing and toss in cheese and tomatoes, chill until ready to serve
balsamic mashed sweet potatoes
preheat oven to 400f
prick potatoes , then place directly on rack in center of oven
place a piece of foil on rack below
bake until easily pierced with a knife
or microwave on high until easily pierced , about 25 minutes
when cool enough to handle , peel , then pass through a food mill or ricer , or mash with a potato masher
place milk , butter , nutmeg , salt and pepper in a large saucepan and bring to a boil over medium-high heat , about 3 minutes
remove pan from heat and set on a heat-resistant surface
stir in mashed potatoes and 1 tablespoon vinegar
stir with a wooden spoon until well mixed and potatoes have a smooth consistency
taste and add more vinegar , 1 teaspoon at a time , if needed
the advantage of doing this in a saucepan is that if potatoes have cooled a little , you can return pan to low heat and stir often until hot
balsamic mushroom chicken
dust the chicken lightly with flour and brown in 1 tablespoons of the olive oil over medium heat , about 2 minutes on each side
remove the chicken , set aside
add the remaining tablespoon of oil to the pan and saute the garlic cloves and mushrooms about 3 to 5 minutes , or until most of the moisture from the mushrooms has evaporated
add the vinegar , broth , bay leaf and thyme
cook about 5 minutes over medium heat until reduced slightly
return the chicken to the pan , cover , and simmer another 2 to 4 minutes or until cooked through but not overdone
balsamic mushroom soup
in a medium sized bowl , cover the dried mushrooms with boiling water and let soak for 30 minutes
saute onions for 5 minutes in the olive oil until they're softened but not browned
add the butter abd fresh mushrooms
saute for about 8 minutes
add the dried mushrooms , the soaking water , chicken stock , and parsley
bring the soup to a gentle simmer and cook uncovered for about one hour
taste after one hour
if the soup doesn't seem flavorful enough , cook a bit longer to reduce a little more
salt and pepper to taste
puree by using an immersion blender , food processor or regular blender
drizzle with vinegar once in individual bowls
balsamic mustard
grind mustard seeds in a spice grinder , mortar and pestle , or mini food processor , until a fine meal texture
place in a bowl and stir in the water
let stand , uncovered and unrefrigerated , for 1 - 4 hours , stirring occasionally
scrape into food processor , add remaining ingredients , and process until quite smooth
taste and add balsamic vinegar , sugar , salt or garlic to taste , keeping in mind that the flavours will mellow over time
place mustard into a clean , dry jar and cover tightly
i have not tried keeping it unrefrigerated so please do so at your own discretion
balsamic mustard chicken with potatoes
in a shallow dish , combine mustard , vinegars , garlic , onion and 1 tbsp canola oil add the chicken , cover , and marinate in refrigerator for 30 minutes in a large pan , warm remaining canola oil over medium heat
add potato slices and cook until slightly crisp add the chicken and marinade to the pan cook for 10-15 minutes , until chicken cooked through add chicken broth and simmer for 5 more minutes serve hot
balsamic mustard salad dressing
in a salad bowl , whisk dijon mustard and honey till blended, slowly incorporate balsamic vinegar, whisk till completely dissolved with dijon mixture, slowly drizzle in olive oil while whisking continously, season with salt and pepper to taste, if you want it tangier , add more balsamic vinegar, good with field greens , chunked tomatoes , feta and arugula
balsamic onion and cheese picks
preheat oven to 375 degrees f
blanch onions in boiling , salted water for 30 seconds
drain
slice off the root end and"peel" the onions by pressing them slightly between your fingers
whisk together oil , vinegar , salt and pepper
put onions in roasting pan , cover with oil mixture and toss to coat well
bake until tender
remove from oven and let cool in pan
taste and adjust seasoning
to serve place 2 onions on cocoktail skewer with cheese cube
balsamic onion marmalade
peel the onions
cut in half through the root
thinly slice into half-moon shapes
set electric skillet to 300f add oil and wait until it shimmers
add a layer of onion and sprinkle with a little salt
continue layering onion and salt until all the onions are in the pan
cover and let stand , untouched , 20 minutes
sprinkle in black pepper to taste , then sugar
cook , stirring often , 10 minutes , until onions look fairly dry
add vinegar and cook , covered , stirring occasionally , 1 hour , or until onions are very soft and a dark mahogany brown
serve warm or at room temperature
it will keep , refrigerated , up to 1 month
balsamic onion tartlets
under medium to low heat , place olive oil and onions in a skillet and cook for 3 or 4 minutes so that onions begin to soften but not brown
add 1 / 3 cup of chicken broth to the onions and continue to cook until the liquid evaporates
this should take about 8 to 10 minutes
add thyme and another 1 / 3 cup of broth , and cook until the liquid evaporates
add the balsamic vinegar and the remaining broth , cooking until liquid evaporates
the final simmer takes about 12-15 minutes
the results will be soft and tender onions with a tart sauce that is slightly syrupy but not at all loose
to fill the phyllo cups you can either use a pastry bag with a star
if you are using cream cheese , allow it to soften a bit and mix with a tablesoon of milk
) place a small amount of the yogurt or cream cheese in the shell filling about 1 / 3 to 1 / 2 way to the top
top each with a spoonful of the onions
bake the tartlets in a pre-heated 350 degree oven for 8 to 10 minutes
to garnish , you can pipe little rosettes of yogurt or cream cheese on top and sprinkle with a few fresh thyme leaves
balsamic onion  mushroom   blue cheese tarts
preheat oven to 400 degrees
put a pan over medium heat and add 1 tablespoon olive oil and 1 tablespoon butter
once the butter starts to froth , put the thinly sliced red onions in and turn the heat down to low
cook , stirring often , until the onions have become translucent
this will take about 10 minutes but keep an eye on them
add the sugar and the balsamic vinegar to the onions and cook on low , stirring often for about 10 minutes until the onion mixture is sticky and the liquid thickened up
set the onions aside to cool
melt the remaining butter in another pan and cook the mushrooms for a few minutes until they have just started to change color
set the mushrooms aside to cool
whilst the onions and mushrooms are cooling , layout your pie dough
you want the dough to be about as thick as a pinkie
if your pre-rolled dough is thicker roll it out to the desired thickness
using a round cookie cutter or a glass , cut out 12 rounds of the dough
press each round of dough into a hole of a 12 yield muffin tin
if your pan usually sticks , spray each hole with cooking spray before hand
next , put the egg and sour cream into a bowl with the salt and pepper and beat together
stir through the dried parsley and crumbled blue cheese
set aside
spoon a bit of the balsamic onions into the base of each tart
top the onions with the mushrooms , trying to cover as much of the surface as possible
spoon the blue cheese mixture over the top of each tart
put tarts in the oven and bake for about 15 minutes until the pastry has gone golden and the cheese mixture has set
take out of the oven and allow to cool before serving so the cheese mixture can firm up a little bit
balsamic onion stuffed pork loin
heat oil in nonstick skillet , over medium-high heat
add onions and garlic
cook , stirring , for about 8 minutes or until starting to turn golden
reduce heat to medium-low and cook , stirring occasionally , for about 10 minutes or until softened
add balsamic vinegar and cook for 2 minutes
remove from heat
add pepper , bread crumbs , egg yolk , basil , oregano , cheese and half each of the salt and pepper
stir to combine well
set aside
using a sharp chef's knife , start cutting pork loin lengthwise in a spiral fashion to "unroll" the loin until you end up with 1 long rectangular piece
using a meat mallet , pound out pork to an even thickness
spread with mustard and sprinkle with remaining salt and pepper
spread onion mixture over top leaving 1-inch at 1 short end
from other end start rolling up pork loin , jelly-roll fashion
using kitchen string , tie the pork loin to secure at 1-inch intervals
place on large plate
set aside
heat both sides of barbecue at high heat
turn off 1 side of barbecue and reduce heat of other burner to medium
place pork loin on greased grill over unlit side of barbecue
close lid and cook for 45 minutes , adjusting heat to keep temperature of barbecue at about 325f
turn pork roast and cook for another 45 minutes , maintaining temperature
turn roast again and cook for about 30 minutes or until meat barbecue thermometer inserted in centre registers 155f
transfer to cutting board and let stand covered with foil for about 10 minutes
remove string and cut into thick slices
serve with any juices
balsamic onions
in a medium saucepan , toss to combine onion wedges , thyme , olive oil , salt , and pepper
cover and cook over medium-low heat , stirring occasionally , until onions release their moisture , 30-35 minutes
reduce heat to low
leave cover on and cook onions until golden , stirring occasionally , about 10 minutes
stir in balsamic vinegar
cook until syrupy , 1-2 minutes
balsamic onions  asparagus    goat cheese pizza
preheat oven to 375 degrees f, in a frying pan , heat oil over medium-high heat, saute onion and garlic until softened and golden , about 8 minutes, add vinegar and sugar, stir, add asparagus, cook for 3 minutes, add tomato , basil , salt , and pepper, cook for 1 minute, spread asparagus mixture over whole-wheat pizza crust, top with goat cheese, place pizza directly on middle oven rack, bake for 6 to 8 minutes or until crust browns, broil for 2 minutes or until cheese begins to bubble
balsamic pan seared pork chops
season chops lightly with salt and pepper
heat oil in non-stick pan to hot
spread mustard on one side of each chop , lightly dust that side with flour sear mustard side of chops in pan for 6 minutes
turn and sear for same time , remove to platter
add onion , tomato , mushrooms , butter - stir 'till onions are cooked , but still crunchy
add balsamic and stir for one minute
pour skillet contents over pork chops and serve
balsamic pancetta green beans with shallots
cook pancetta in a large skillet over medium-high heat , stirring frequently until crisp , about 5 minutes
remove pancetta with a slotted spoon and drain on paper towels
reserve drippings in pan
add shallots to the skillet drippings
cook over medium-high heat until golden brown , about 6 minutes
add balsamic vinegar and cook for 1 minute
remove from heat
place green beans in large pot of lightly salted , boiling water
cook until just crisp-tender , 5-6 minutes
drain immediately and add green beans to shallot mixture
season with salt and pepper
toss until coated , place in dish , sprinkle pancetta over top , and serve
balsamic pasta primavera
boil a large pot of water for pasta , cook according to package directions
drain and toss with 3 t butter
in a small saucepan , bring balsamic vinegar to a boil over medium-low heat
boil , stirring constantly about 5-10 minutes or until balsamic has become the consistency of maple syrup
there should only be about 3-4 t left
be careful not to burn ,
meanwhile , place 1 t of butter in a skillet with onions and salt and pepper to taste
stir fry onions over medium heat until transparent
add broccoli and mushrooms along with 1 / 3 cup water
cook , stirring every now and then for about 5 minutes or until broccoli is tender and water has evaporated
mix pasta , balsamic reduction , cooked veggies , raw spinach and cheese together
serve and garnish with extra pepper and cheese
balsamic pasta salad
boil one pound of any type pasta of your choice, tweak the amount of ingredients to your own taste, mix ingredients with pasta and toss, refrigerate for at least one hour before serving, the longer it marinates the better
balsamic peach and asiago tart
cut peeled peaches in half and marinate in the balsamic vinegar for 30 minutes
take a sheet of phyllo and brush with melted butter , repeat until all sheets have been layered and buttered
cut the phyllo into 4 sections
cut marnited peach halves into slices and place onto phyllo sections
divide asiago evenly over the peaches
fold phyllo and brush with butter
bake at 350 for 20 minutes , until golden and crispy
i triple this recipe and freeze just before i bake
it's a great treat in the middle of winter when you want it to be summer ! i have also tried canned peaches and it doesn't work out well
balsamic peppered chicken
on hard surface with meat mallet or similar , lightly pound chicken to inch thickness
press lemon-pepper seasoning evenly on both sides of chicken
in large skillet , heat oil to medium temperature
add chicken and cook , turning once , about 7 minutes or until fork can be inserted with ease
remove chicken to warm serving platter
keep warm
in medium bowl , mix together vinegar , broth and garlic
add to skillet
cook over medium-high heat , scraping up brown meat bits , about 2 minutes or until mixture is reduced and syrupy
add butter , stir to melt
spoon over chicken
balsamic poached chicken
heat oven to 400 degrees
place potatoes in a roasting pan
add the oil and 3 / 4 tsp of the salt , pepper and toss
roast for 30 minutes , shaking the pan once
add the asparagus to the pan , season with the remaining salt and toss
roast until the asparagus are tender , 12-15 minutes
meanwhile , in a saucepan , being the broth and vinegar to a boil
add the chicked and if necessary , enough water to cover it
simmer for 1 minute
cover and remove from heat , and set aside until cooked through , about 15 minutes
transfer the chicken to a cutting board
return the liquid to medium-high heat and simmer until reduced to 1 / 3 cup , about 10 minutes
slice the chicken
divide the ingredients among individual plates
drizzle with the balsamic mixture
balsamic poached chicken with asparagus and potatoes
heat oven to 400f
place the potatoes in a roasting pan
drizzle with the oil
season with 3 / 4 teaspoon of the salt and the pepper , and toss
roast for 30 minutes , shaking the pan once
add the asparagus to the pan with the potatoes , season with the remaining salt , and toss
roast until the asparagus is tender , 12 to 15 minutes
meanwhile , in a saucepan , bring the broth and vinegar to a boil
add the chicken and , if necessary , enough water to cover it
simmer for 1 minute
cover , remove from heat , and set aside until cooked through , about 15 minutes
transfer the chicken to a cutting board
return the liquid to medium-high heat and simmer until reduced to about 1 / 3 cup , about 10 minutes
thickly slice the chicken
divide the ingredients among individual plates
drizzle with the balsamic mixture
balsamic pork chops
sprinkle both sides of pork chops with lemon / herb seasoning
coat a non-stick skillet with cooking spray and place over medium-high heat until hot
add chops and cook for 3-4 minutes on each side or until lightly browned and cooked through
remove chops from skillet and keep warm
wipe drippings from skillet with paper towel
combine vinegar and broth in skillet
cook over medium-high heat until mixture is reduced to a thin sauce , stirring occasionally
spoon sauce over chops
balsamic pork chops and grapes
pour 1 / 4 c balsamic vinegar over pork chops in a plastic bag, marinade for 15-30 minutes, heat oil in skillet , brown chops for 2 minutes per side , set aside, add stock , grapes , and remaining vinegrette to pan , heat to simmering, add pork back to pan , cook 5 minutes until warmed through, serve with couscous , mashed potatoes , rice , etc
balsamic pork chops with apples
sprinkle pork chops evenly with salt and seasoned pepper
dredge in flour
cook pork in hot oil in a large skillet over medium high heat 3-4 minutes on each side or until lightly browned
remove from skillet
keep warm
add apples to skillet , and saute for minutes
add vinegar and broth , and cook , stirring often , 5-7 minutes , or until slightly thickened
spoon over pork , and serve
balsamic pork chops with mushroom
pre-heat oven to 400f, heat oil in large ovenproof skillet over medium-high heat 1 minute, sprinkle pork with salt and pepper to taste, brown pork chops 3 minutes per side, add vinegar , rosemary , and soy sauce, bake 15 minutes, transfer sauce to bowl and keep warm, add butter and mushrooms to skillet, cook over medium heat 2 minutes, spoon warm sauce over pork and mushrooms and serve
balsamic pork garden salad
melt butter in sauce pan
add all other ingredients , stirring
bring to a boil and immediately reduce heat
stir in pork , coating well with sauce
cover pan , and cook on medium low until well heated
remove from heat and allow to cool
place pork on top your favorite garden salad , drizzle remaining sauce as salad dressing and serve immediately
balsamic pork tenderloin
preheat oven to 500, cut slits in pork tenderloin and insert slices of garlic, combine balsamic vinegar and olive oil and rub into meat, place in a baking dish, combine salt , pepper , rosemary and thyme and rub on pork, roast in oven for 20 minutes or until cooked through, remove from oven and let meat rest for 10 minutes , covered with foil, slice and serve
balsamic pork tenderloin marinade
mix together and pour over meat and let marinade at least 2 hours, i have done much longer, i also add herbs that i like , such as rosemary , marjoram , oregano , etc