RED ONION MARMALADE
Great recipe to serve in so many different ways - perfect with grilled steak, chicken, or even as an appetizer with crackers.
Provided by kdominy
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Heat olive oil and butter in a large skillet over medium heat; cook and stir onions and sugar in hot oil until onions start to caramelize, about 15 minutes. Stir red wine and balsamic vinegar into onion mixture and bring to a boil. Reduce heat to medium-low and simmer until liquid is evaporated, 15 to 20 minutes more. Season with salt.
Nutrition Facts : Calories 111.5 calories, Carbohydrate 11.7 g, Cholesterol 3.8 mg, Fat 4.9 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 1.4 g, Sodium 14.9 mg, Sugar 9.1 g
SMOKED TURKEY MELTS WITH TOMATO-ARTICHOKE SPREAD
I've served this recipe at many potlucks and it always gets great reviews. The recipe can be doubled or tripled, depending on the number of people. -Jessie Apfe, Berkeley, California
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 450°. Place the first 10 ingredients in a food processor; process until mixture resembles a paste. Spread over one side of each bread slice. Layer with red peppers, turkey and onion. Place on baking sheets; drizzle with vinegar. Cover loosely with foil., Bake 10 minutes. Uncover and top with cheese. Bake until cheese is melted, 3-5 minutes longer.
Nutrition Facts : Calories 334 calories, Fat 15g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 957mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
RED ONION MARMALADE
Soft, sticky onion marmalade - great with pâtés and terrrines or a ploughman's lunch
Provided by Barney Desmazery
Categories Condiment, Side dish, Snack
Time 2h15m
Yield Fills about four 500ml jars
Number Of Ingredients 10
Steps:
- Halve and thinly slice the onions, then thinly slice the garlic. Melt the butter with the oil in a large, heavy-based saucepan over a high heat. Tip in the onions and garlic and give them a good stir so they are glossed with butter. Sprinkle over the sugar, thyme leaves, chilli flakes if using and some salt and pepper. Give everything another really good stir and reduce the heat slightly. Cook uncovered for 40-50 minutes, stirring occasionally. The onions are ready when all their juices have evaporated, they're really soft and sticky and smell of sugar caramelising. They should be so soft that they break when pressed against the side of the pan with a wooden spoon. Slow cooking is the secret of really soft and sticky onions, so don't rush this part.
- Pour in the wine, vinegar and port and simmer everything, still uncovered, over a high heat for 25-30 minutes, stirring every so often until the onions are a deep mahogany colour and the liquid has reduced by about two-thirds. It's done when drawing a spoon across the bottom of the pan clears a path that fills rapidly with syrupy juice. Leave the onions to cool in the pan, then scoop into sterilised jars and seal. Can be eaten straight away, but keeps in the fridge for up to 3 months.
SMOKED TURKEY
This is an easy to make recipe. I've tried numerous others using colas, fancy pans, etc., but none come out near as good as this. Keeping it simple is the best way. Be sure to use a high-quality charcoal, so that it will burn for a long time. Turkey will be moist tender and smoky!
Provided by Glenn
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 7h30m
Yield 18
Number Of Ingredients 3
Steps:
- Place the charcoal into the bottom pan of the smoker. Light the coals and wait for the temperature of the smoker to come to 240 degrees F (115 degrees C). Lightly oil grate.
- Rinse turkey under cold water, and pat dry. Place hickory chips into a pan with water to cover.
- Place turkey onto the prepared grate. Add 2 handfuls damp chips at start of cooking, then a handful every couple of hours during the cooking process. Leave the lid on - DO NOT keep looking at the turkey, or you will let the heat out! Continue smoking until the internal temperature of the turkey reaches 165 degrees F (74 degrees C), or keep going until the coals die out.
Nutrition Facts : Calories 447.2 calories, Cholesterol 176.3 mg, Fat 20.9 g, Protein 60.4 g, SaturatedFat 6.1 g, Sodium 146.2 mg
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