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Balsamic Vinegar recipes

I love balsamic vinegar!
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This is a quick and easy recipe that never fails to please even my picky DDs. Since chicken thighs are usually inexpensive it makes a economical meal. I like to serve these with some type of rice side dish and a green salad.

Recipe #71557

Bear with me on these, this is one of those recipes that I just throw together and don't really know the exact amount of ingredients I use. So I took a gander here, the best I can tell you is keep tasting and add more of this or that until you get the taste you like. Once you do I promise these will be a BIG hit, they are DELICIOUS! I have made them both cold and warm--I prefer them cold. Enjoy.

Recipe #30516

This is a quick, easy, and elegant WW recipe that is suitable for entertaining. (4 Points)

Recipe #54726

This super tasty recipe came from a co-worker who's wealthy family always made sure to serve this at their fancy summer parties. It is a snap to put together, making it perfect for families who want a meal in a hurry, or the host of party who wants something spectacular that won't keep them in the kitchen instead of with their guests. Either way, you will get the same rave reviews that I have over the years.

Recipe #104630

This is such an amazingly delicious way to prepare asparagus. Goes well with everything!

Recipe #29184

The first time we were offered these was at a Mediterranean Restaurant the we like. They were wonderful. Be sure to not skimp on the quality of the balsamic vinegar.

Recipe #26405

This is one of my favorite salad dressings. It's also great as a marinade for most any kind of meat.

Recipe #56625

I like using balsamic vinegar in my cooking, and this recipe is no exception: You can substitute chicken breasts, but I'd advise against it -- The thighs are higher in fat, but taste much better. Note: Very good over cooked rice.

Recipe #74039

18 Reviews |  By chia

filet mignon is my favorite cut of beef, and i travel to philadelphia's italian market to a butcher who knows how to cut it right. this is yet another easy way to serve this delectable steak, from food network.

Recipe #111868

18 Reviews |  By KelBel

I HATE brussels sprouts, but got some in a organic vegetable delivery, and had to figure out an edible way to prepare them. I came up with this, and my hubby and I were fighting over the last one.

Recipe #104476

The balsamic butter mixture turns these potatoes a nice, dark brown, and is delicious! You can make the butter ahead of time, chill it, then re-warm (30 sec in the microwave) and toss it with the potatoes just before serving. From Cooking Light, March 2005.

Recipe #115150

13 Reviews |  By Katha

You won't beleive how good this is. Hubby wanted to lick the plate. Yum

Recipe #107239

So simple, balsamic chicken is heavenly!

Recipe #30880

13 Reviews |  By Kree

This grilled dish, made with sweet potatoes and zucchini, gets its wonderful flavor from balsamic vinegar. It's easy to cook because you just pop it all into a foil packet. The amounts of vegetables can easily be increased for more people, since it has plenty of juice. I also enjoy making this with regular potatoes! This was created for RSC #6.

Recipe #93636

This is based on a recipe from Second Helpings from Union Square Cookbook. Much to the dismay of family and friends, I could never learn to appreciate asparagus. It always reminded me somehow of eating grass. But I tried this recipe and finally found a way to love asparagus. This is incredibly simple, but the combination is superb. Spending the extra to get true fleur de sel is really worth it for this dish.

Recipe #107077

This recipe was published in a free cookbook put out by Empire Kosher Poultry to celebrate its 50th anniversary. It is very easy to prepare and very good with rice.

Recipe #94249

The mustard idea I got from Wolfgang Puck on a recipe he used with Ribeyes. I substittuded sauted onion rings for fried,pork for beef, added the shrooms and tomato. Came out fantastic, with requests to do it again.

Recipe #32579

This is from the Food Channel, by Rachael Ray, a wonderful taste and looks beautiful, a little time-consuming but well worth it.

Recipe #109473

These are "fajitas" that you can make up ahead of time - you make the filling then put it in a thermal container and bring it along with you to picnics and fill your tortillas on the spot. The meat and other ingredients are cubed/diced, rather than in strips, to make it easier to use as a filling. I like adding vegetables into meals whenever I can, so there are some ingredients in this you might not usually see in fajitas! ;) Prep time includes marination. (This recipe is also an entry for the June 2002 "Ready, Set, Cook" contest at RecipeZaar.)

Recipe #31579

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