ork tenderloin with olive oil,balsamic vinegar,soy sauce,steak seasoning,rosemary,thyme,parsley
For the sherry vinegar steak sauce:.
Place the peppers, vinegar, mustard, horseradish, honey, molasses
edium-well.
Season with steak seasoning and remove to a
Mince shallots (3).
Place butter in pan over medium heat and saute shallots until clear.
Add sugar and balsamic vinegar.
Bring to boil and stir constantly until sauce thickens slightly.
Immediately ladle over freshly grilled steaks.
he grate.
Whisk soy sauce and balsamic vinegar together in a large
Whisk onion, garlic, olive oil, balsamic vinegar, soy sauce, Dijon mustard, rosemary, salt, and
b>sauce from the heat.
Stir in one tablespoon of the balsamic vinegar
iagonal cuts through the skirt steak on both sides. Cut diagonally
In a large saucepan, mix together the cola, tomato sauce, tomato paste, butter, Worcestershire sauce, brown sugar, molasses, cider and balsamic vinegars, steak sauce, and mustard. Season with chili powder, savory, onion powder, garlic salt, and hot pepper sauce, and stir to blend. Cook over low heat, stirring occasionally, until the mixture is thick enough to coat the back of a metal spoon.
In a saucepan over medium heat, mix the lemon juice, ketchup, steak sauce, balsamic vinegar, Worcestershire sauce, butter, brown sugar, Dijon mustard, black pepper, and red pepper. Blend until smooth, then mix in tomato paste. Stirring frequently, bring sauce to a boil. Reduce heat to low, and simmer 10 to 15 minutes, until slightly thickened.
he recipe.
While the lamb is resting, bring the balsamic vinegar to
n the whisky and the balsamic vinegar and let the mixture bubble
Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.
o drain.
Combine the vinegar, sugar and wine in a
Combine broth, vinegar, and honey in a small
br>Take a bottle of balsamic vinegar and make several swirls around
While chicken cooks, simmer balsamic vinegar in 8-inch nonreactive skillet
plate and stir in balsamic vinegar. Let sauce cool slightly.
Spoon
In a food processor or blender, add balsamic vinegar, lemon juice, musard, Worcestershire sauce, garlic cloves, shallot, pepper, water and process until smooth.
With processor on low speed, add olive oil slowly in a steady stream and process for 30 seconds.
Add liquid honey and process to blend for 30 seconds.
Store dressing in a container with a lid in the refrigerator.
Stir or shake dressing before using.
Preheat oven to 375 degrees F (190 degrees C).
Dip salmon fillets in melted margarine, covering both sides. Place in a baking dish. Squeeze lemons evenly over each fillet.
Whisk balsamic vinegar, soy sauce, sugar, and garlic together in a bowl; spoon over salmon fillets. Sprinkle with parsley; drizzle any remaining butter over fillets.
Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 30 minutes. Remove from oven and cover with aluminum foil for 3 minutes before serving.