Type what you have

Ingredients

• ✓ balsamic vinegar
• rosemary
• kosher salt
• olive oil
• cooking spray
• butternut squash
• rutabaga
• parsnip
• potato
• chicken stock
• salt
• black pepper
• white truffle oil

Instructions

1. 1 With a mortar and pestle, grind together rosemary and kosher salt. Pour in olive oil and continue to mash until the oil starts to turn a darker green. Set aside for about an hour.
2. 2 Preheat oven to 425 degrees F (220 degrees C). Coat a shallow roasting pan with cooking spray.
3. 3 Place the squash, rutabagas, parsnips and potatoes in a large bowl. Pour the olive oil mixture through a fine-mesh strainer into the bowl. Toss vegetables with oil to coat.
4. 4 Evenly spread vegetables on the prepared pan. Roast 30 minutes in the preheated oven, until nicely browned and cooked through. You may need to remove some of the smaller pieces from the oven before all of the vegetables are cooked to avoid burning them.
5. 5 While the vegetables are roasting, simmer chicken stock in a large pot over medium low heat. When the vegetables are done add them to the simmering chicken stock and simmer together for about 10 minutes.
6. 6 Use an immersion blender to puree the soup in the pot, or puree in batches in a blender or food processor. Add extra broth or water if the soup is too thick. Season with salt and pepper to taste. Serve in warmed bowls, garnishing each serving by drizzling a quarter teaspoon of balsamic vinegar and a quarter teaspoon of white truffle oil over the soup.

By Always Cooking Up Something

Ingredients

• ✓ balsamic vinegar
• olive oil
• onion
• carrot
• garlic
• red chile pepper
• roma tomato
• vegetable stock
• cilantro
• sugar
• brown sauce
• worcestershire sauce
• salt
• pepper
• heavy cream

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add onions, carrots, garlic, and chile pepper; cook and stir until tender, about 3 to 5 minutes. Mix in tomatoes, vegetable stock, 1/2 of the cilantro, balsamic vinegar, sugar, brown sauce, and Worcestershire sauce. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 30 minutes.
2. 2 Transfer soup in batches to a blender or food processor; blend until smooth. Return to the pot, and continue cooking until heated through.
3. 3 Remove soup from heat, and stir in cream. Finely chop remaining cilantro; mix into the soup to serve.

By Jon Barnes

Ingredients

• ✓ balsamic vinegar
• spaghetti
• sesame seed
• tamari
• sesame oil
• sucanat
• chili paste
• green onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
2. 2 While the pasta is cooking, heat sesame seeds in a dry skillet over medium heat until golden brown and fragrant, stirring occasionally, 3 to 5 minutes. Remove from the heat and immediately transfer to a plate to cool.
3. 3 Whisk tamari, sesame oil, balsamic vinegar, sucanat, and chili paste together in a bowl.
4. 4 Drain pasta and transfer to a large bowl. Add dressing, sesame seeds, and green onions. Refrigerate for at least 3 hours or overnight before serving.

By pizzaface

Ingredients

• ✓ balsamic vinegar
• orange juice
• soy sauce
• honey
• mustard
• paprika
• hot sauce
• allspice
• clove
• cinnamon
• ginger
• garlic
• pork shoulder roast
• honey
• brown sugar

Instructions

1. 1 Whisk orange juice, soy sauce, 1/2 cup honey, balsamic vinegar, mustard, paprika, hot sauce, allspice, cloves, cinnamon, and ginger together in the bottom of a slow cooker; add garlic. Lay the pork shoulder roast into the orange juice mixture.
2. 2 Cook on Low for 10 to 12 hours.
3. 3 Turn roast over in the slow cooker, drizzle more honey over the roast, and pack brown sugar atop the pork.
4. 4 Continue cooking another 10 to 12 hours. Shred the pork with a pair of forks in the slow cooker and mix with the liquid until even in texture.

By Katherine Dyer

Ingredients

• ✓ balsamic vinegar
• canola oil
• white sugar
• water
• chicken-flavored ramen noodle
• seasoning packet
• broccoli coleslaw mix
• green onion
• cashew
• sunflower seed

Instructions

1. 1 Whisk canola oil, sugar, water, balsamic vinegar, and seasoning packets from ramen noodles in a bowl until thoroughly combined and sugar and seasoning packets have dissolved.
2. 2 Toss ramen noodles in a large salad bowl with broccoli slaw mix and green onions. Pour dressing over the salad and let stand 1/2 hour to 4 hours - shorter for crunchier noodles, longer for softer ones. Just before serving, toss salad again with cashews and sunflower seeds.

By Molly

Ingredients

• ✓ balsamic vinegar
• whole wheat rotini pasta
• sesame oil
• soy sauce
• white sugar
• sesame oil
• broccoli
• carrot
• red bell pepper
• shiitake mushroom
• edamame
• cashew nut

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook the rotini 10 to 12 minutes, until al dente, and drain.
2. 2 In a small bowl, mix the 2 tablespoons sesame oil, soy sauce, vinegar, and sugar.
3. 3 Heat the 1/4 cup sesame oil in a skillet over medium heat. Stir in the broccoli, carrots, red bell pepper, mushrooms, shelled edamame, and cashews. Mix in the sesame oil sauce. Cover skillet, and cook 5 minutes, or until vegetables are tender but crisp. Serve over the cooked pasta.

By DVDANDV

Ingredients

• ✓ balsamic vinegar
• lemon juice
• soy sauce
• salt
• brown sugar
• ginger
• paprika
• black pepper
• red pepper flakes
• garlic
• green onion
• sesame oil
• peanut oil
• salmon fillet

Instructions

1. 1 Stir balsamic vinegar, lemon juice, and soy sauce with salt, brown sugar, ground ginger, paprika, pepper, and red pepper flakes until the salt has dissolved. Stir in garlic, green onions, sesame oil, and peanut oil until well combined.
2. 2 Pour marinade into a resealable plastic bag or glass bowl. Add salmon to marinade and gently toss to coat. Place into refrigerator and marinate 2 to 24 hours.
3. 3 Prepare an outdoor grill for medium-high heat.
4. 4 Drain excess marinade from salmon fillets. Grill until firm and opaque, about 4 minutes per side.

By Aytom

Ingredients

• ✓ balsamic vinegar
• pork shoulder
• beef broth
• mushroom
• soy sauce
• honey
• garlic
• sesame oil
• ginger
• red pepper flake
• five-spice powder
• cornstarch
• water
• green onion

Instructions

1. 1 Combine pork, beef broth, mushrooms, balsamic vinegar, soy sauce, honey, garlic, sesame oil, ginger, red pepper, and Chinese five-spice powder in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Let sit for 15 minutes before releasing pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Remove the pork using a slotted spoon and place in a separate bowl. Set aside.
4. 4 Combine cornstarch and water in a small bowl and add to the pressure cooker. Select Saute function. Bring to a boil and cook until sauce has thickened, about 3 minutes. Select Warm function.
5. 5 Shred the pork using 2 forks to pull apart; mix with sauce. Top with green onions and serve.

By Brent W

Ingredients

• ✓ balsamic vinegar
• instant ramen noodles
• water
• soy sauce
• sesame oil
• sugar
• garlic
• ginger
• vegetable oil
• baby bok choy
• onion
• carrot
• cremini mushroom
• shiitake mushroom
• kale

Instructions

1. 1 Place ramen bricks in a shallow heat-safe bowl. Pour boiling water over ramen and let stand until noodles start to separate and soften.
2. 2 Mix soy sauce, balsamic vinegar, sesame oil, sugar, garlic, and ginger together in a small bowl or glass jar.
3. 3 Heat vegetable oil in a large skillet or wok over medium-high heat. Saute bok choy, onion, and carrots until onion is translucent, 3 to 5 minutes. Add cremini mushrooms, shiitake mushrooms, and kale. Saute until kale begins to wilt, 3 to 5 minutes.
4. 4 Separate ramen noodles with a fork and drain any excess water. Add drained noodles to the skillet and increase heat to high. Pour soy and vinegar sauce over the noodles and vegetables. Stir until flavors combine, about 2 minutes.

By CDKIRSHNER

Ingredients

• ✓ balsamic vinegar
• raisin
• white sugar
• mustard green
• red pepper flakes
• garlic
• mustard
• mango
• onion
• butter
• chicken drumstick
• black pepper
• salt
• curry powder
• cumin
• olive oil
• white vinegar
• brown sugar

Instructions

1. 1 Combine ¼ cup brown sugar, white vinegar, balsamic vinegar, oil, cumin, curry powder, salt, and black pepper in a large bowl; add chicken and toss to coat.
2. 2 Melt butter in a large skillet over medium heat. Add chicken; brown on both sides, 10 to 12 minutes.
3. 3 Place 1 sliced onion, ½ mango slices, Dijon mustard, garlic, and pepper flakes in a blender; blend until smooth, about 1 minute. Pour over chicken in the skillet.
4. 4 Stir in mustard greens, remaining 1 sliced onion, remaining ½ mango slices, white sugar, raisins, and remaining ¼ cup brown sugar; bring to a boil. Reduce heat to a simmer; cook, stirring often, until chicken is no longer pink and juices run clear, 10 to 15 minutes more.

By Maralin

Ingredients

• ✓ balsamic vinegar
• brown sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil.
3. 3 Reduce heat to low and simmer until glaze is reduced by half and coats the back of a spoon, about 20 minutes.
4. 4 Let cool, then pour into a lidded jar. Seal and store in the refrigerator.

By Sally J

Ingredients

• ✓ balsamic vinegar
• honey
• olive oil
• soy sauce

Instructions

1. 1 Whisk together the vinegar, honey, olive oil, and soy sauce until the honey has dissolved, and the dressing is smooth.

By Madenish

Ingredients

• ✓ balsamic vinegar
• olive oil
• soy sauce
• red cabbage

Instructions

1. 1 Mix the balsamic vinegar, olive oil, and soy sauce in a bowl. Place the shredded cabbage in a separate bowl. Pour balsamic vinegar mixture over the cabbage, and toss to coat.

By Kelly Jameson

Ingredients

• ✓ balsamic vinegar
• honey
• garlic
• rosemary
• garlic salt

Instructions

1. 1 Whisk balsamic vinegar and honey together in a saucepan over medium heat. Cook, stirring occasionally, until mixture begins to bubble, 3 to 5 minutes.
2. 2 Stir garlic, rosemary, and garlic salt into vinegar mixture. Cook and stir until mixture starts to foam. Reduce heat to low and simmer, stirring occasionally, until glaze coats the back of a wooden spoon, 30 to 40 minutes.

By Gatekeeper85

Ingredients

• ✓ balsamic vinegar
• almond
• brown sugar
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Spread almonds onto a baking sheet. Toast in the preheated oven until nuts start to turn golden brown and become fragrant, 8 to 10 minutes.
3. 3 Meanwhile, combine vinegar and brown sugar in a saucepan over medium heat. Gently stir until sugar has dissolved, about 5 minutes. Remove toasted almonds from the oven, add to saucepan, and stir to coat.
4. 4 Line the baking sheet with parchment paper.
5. 5 Spread coated almonds evenly onto the prepared baking sheet. Sprinkle salt over almonds, tossing to cover evenly. Allow time to dry, about 10 minutes.

By Robert Kostoroski

Ingredients

• ✓ balsamic vinegar
• white sugar
• strawberry
• thyme

Instructions

1. 1 Combine sugar and vinegar in a saucepan over medium heat; bring to a boil. Reduce heat to a simmer and cook uncovered until the sugar is dissolved.
2. 2 Add strawberries and thyme to the sugar mixture; bring to a boil. Reduce to a simmer and cook uncovered for 15 to 20 minutes.
3. 3 Remove thyme sprigs. Allow jam to cool and store in the fridge in an airtight container or transfer hot jam to sterilized jars and seal.

By nch

Ingredients

• ✓ balsamic vinegar
• blackberry
• yogurt
• sugar

Instructions

1. 1 Pulse blackberries and balsamic vinegar together in a blender until smooth.
2. 2 Strain blackberry mixture through a fine mesh strainer into a bowl. Stir yogurt and sugar into the blackberry mixture with a whisk until smooth.

By Christy Cooks

Ingredients

• ✓ balsamic vinegar
• steak seasoning rub
• olive oil
• pork loin roast

Instructions

1. 1 Combine vinegar and steak seasoning in a medium bowl; stir until seasoning is dissolved. Stir in olive oil until combined.
2. 2 Place pork into a resealable plastic bag, then pour marinade over pork. Squeeze out air and seal the bag; marinate in the refrigerator for 2 hours to overnight.
3. 3 When ready to cook, preheat the oven to 350 degrees F (175 degrees C).
4. 4 Place pork into a glass baking dish along with marinade.
5. 5 Bake in the preheated oven, basting occasionally, until an instant-read thermometer inserted into the center of the tenderloin reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour.
6. 6 Let rest for 10 minutes before slicing and serving.

By Melissa S

Ingredients

• ✓ balsamic vinegar
• sweet onion
• honey
• tarragon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Peel onions and make two cross cuts on the top of the onion. Place in a clay cooker or casserole dish.
3. 3 Mix together the Balsamic vinegar, honey and tarragon. Pour over onions and marinate for 1 hour.
4. 4 Bake for 30 to 40 minutes or until onions are tender.

By Maryellen Kline-Lapati

Ingredients

• ✓ balsamic vinegar
• canola oil
• sugar
• salt
• garlic
• heavy cream

Instructions

1. 1 Combine balsamic vinegar, oil, sugar, salt, and garlic in a cup and mix well. Stir in cream and mix well.

By Ursel

Ingredients

• ✓ balsamic vinegar
• carrot
• olive oil
• brown sugar

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.

By HARRY WETZEL

Ingredients

• ✓ balsamic vinegar
• rhubarb
• sugar
• salt

Instructions

1. 1 Place chopped rhubarb in a medium-sized saucepan. Add sugar, balsamic vinegar, and salt; stir to coat rhubarb evenly. Let sit for 10 minutes until rhubarb has released its juices.
2. 2 Bring rhubarb mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until rhubarb is soft and mixture has thickened, about 20 minutes. Remove from heat and let cool. Mixture will further thicken upon cooling. Place in a jar or storage container and refrigerate for up to a week.

By France Cevallos

Ingredients

• ✓ balsamic vinegar
• concord grape
• red onion
• brown sugar

Instructions

1. 1 Immerse a jar with a tight fitting lid in simmering water until grape jam is ready. Wash lid in warm, soapy water.
2. 2 Place grapes in a saucepan and crush with a potato masher until they begin to release some juice. Cover and cook over low heat until grapes are very soft and can be easily crushed, about 10 minutes. Remove from heat and set aside to cool.
3. 3 Push grapes and all of the accumulated juice through a food mill or a fine mesh strainer. Extract as much pulp and juice as you can and return back to the saucepan. This should yield a generous 2 cups pulp. Discard leftover seeds.
4. 4 Add onion, brown sugar, and balsamic vinegar to grape pulp and mix until sugar has dissolved. Bring to a boil over medium-high heat, then reduce temperature to low and simmer, uncovered, stirring occasionally at the beginning and then more regularly to prevent scorching, until jam is thick, about 30 minutes. (Do not overcook--jam will thicken more as it cools.)
5. 5 Pour hot jam into the sterilized jar, seal tightly with the clean lid, and allow to cool. Store in the refrigerator and use within 2 weeks.

By nch

Ingredients

• ✓ balsamic vinegar
• chicken broth
• white sugar
• garlic
• italian seasoning
• chicken breast
• olive oil

Instructions

1. 1 Whisk together the vinegar, chicken broth, sugar, garlic, and Italian seasoning in a small bowl. Put chicken in a shallow bowl and add marinade. Allow to marinate for 20 minutes, turning chicken halfway.
2. 2 Heat oil in a large skillet over medium-high heat. Remove chicken from marinade and place in skillet, saving marinade. Cook chicken for 4 minutes on each side. Add remaining marinade and cook until chicken is no longer pink in the center and the juices run clear, and sauce has started to thicken and coat chicken, 4 to 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Jenna

Ingredients

• ✓ balsamic vinegar
• olive oil
• onion
• water
• brown sugar

Instructions

1. 1 Heat olive oil in a saucepan over medium-high heat. Saute onion in hot oil until soft and caramelized, 10 to 12 minutes. Add water, balsamic vinegar, and brown sugar; stir until sugar is dissolved and mixture is simmering. Reduce heat to low and cook until mixture thickens and reaches desired consistency, about 30 minutes.

By Adam Schiff

Ingredients

• ✓ balsamic vinegar
• sugar
• black pepper
• peach
• blue cheese

Instructions

1. 1 Preheat the grill for medium-high heat. Lightly oil the grate.
2. 2 Stir together vinegar, sugar, and pepper in a saucepan over medium heat. Simmer until liquid has slightly thickened and reduced by half. Remove from heat and set glaze aside.
3. 3 Place peaches cut-side down on the preheated grill and cook until flesh is caramelized, about 5 minutes. Turn peaches over. Brush the tops with balsamic glaze and continue grilling for 2 to 3 minutes.
4. 4 Transfer peach halves to individual serving dishes and drizzle with remaining glaze. Sprinkle with blue cheese.

By Allrecipes Member

Ingredients

• ✓ balsamic vinegar
• soy sauce
• olive oil
• eggplant

Instructions

1. 1 Gather the ingredients. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Mix soy sauce, balsamic vinegar, and oil together in a 9x13-inch baking dish. Add eggplant slices and turn several times to coat.
3. 3 Lift eggplant out of marinade and carefully place onto the preheated grill, watching for flare-ups. Cook until browned and charred but tender and creamy in the middle, about 5 minutes per side.

By Frank040

Ingredients

• ✓ balsamic vinegar
• olive oil
• garlic powder
• salt
• black pepper
• dandelion green

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine olive oil, vinegar, garlic powder, salt, and pepper in a bowl. Add leaves and toss until well combined. Lay the leaves in a single layer on the prepared baking sheets and drizzle with remaining olive oil mixture.
3. 3 Bake in the preheated oven until dandelion chips are crisp, making sure they do not burn, 12 to 16 minutes. Leaves will stiffen as they cool.

By Shanda

Ingredients

• ✓ balsamic vinegar
• olive oil
• red onion
• fig
• white sugar

Instructions

1. 1 Heat olive oil in a saucepan over medium heat; stir onion in the hot oil. Reduce heat to medium-low, cover saucepan, and cook, stirring occasionally, until onion is softened and caramel-colored, 20 to 25 minutes.
2. 2 Stir figs into onion; cook and stir until figs begin to lose their shape and have softened into onion, 10 to 15 minutes. Pour balsamic vinegar into fig-onion mixture; cook until all the liquid has evaporated, 5 to 10 minutes. Stir sugar, 1 tablespoon at a time, into fig-onion mixture until desired sweetness is reached. Serve warm or chilled.

By Thea McAbbott

Ingredients

• ✓ balsamic vinegar
• olive oil
• tomato paste
• garlic
• seasoned salt
• red pepper flakes

Instructions

1. 1 Combine olive oil, balsamic vinegar, tomato paste, garlic, seasoned salt, and red pepper flakes in an airtight container; cover and shake vigorously until well combined. Let sit at room temperature for 30 minutes.
2. 2 Shake oil mixture well and divide between dipping dishes.

By FrackFamily5 CACT