RAINBOW BELL PEPPER MARMALADE
Serve this marmalade as a relish for meat or on top of cream cheese on crackers. From my Yahoo Group files
Provided by dicentra
Categories Peppers
Time 25m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Wash, quarter and seed the bell peppers and cut into thin slices or dice them.
- Peel, quarter and thinly slice the onion. Add the peppers and onion to the pressure cooker.
- Add enough water to the pressure cooker to cover the peppers and onion. Bring to a boil over high heat, drain immediately and discard water.
- Return the peppers and onion to the pressure cooker. Stir in the sugar, salt and vinegar. Lock lid into place.
- Bring to high pressure and cook for 5 minutes. Remove pan from heat and let sit for 5 minutes.Quickly release any remaining pressure.
- Remove the lid and return the pan to the heat. Simmer briskly over medium high heat for 6 minutes or until the mixture is thickened.
- Once cooled, store in the covered container in the refrigerator overnight before using.
Nutrition Facts : Calories 885.4, Fat 0.8, SaturatedFat 0.2, Sodium 94.7, Carbohydrate 224.4, Fiber 5.9, Sugar 210.9, Protein 3.6
SQUID INK SPAGHETTI WITH BELL PEPPER, CALAMARI, SHRIMP, RICOTTA AND COLONNATA LARD
Steps:
- Roast the yellow and red bell peppers directly on the flame of a stovetop until the skins char. Remove from the heat and seal in a container to cool. When cool, peel the peppers under cold running water and slice into thin strips.
- Cut the lardo into small sticks and saute in a large skillet over medium heat. Slowly increase the heat in order to get the lard crispy. Once the lard is crispy, remove from the skillet and reserve. Discard half the melted fat in the skillet. Using the remaining fat, saute the garlic and chili pepper until lightly browned. Add the bell peppers and saute for 5 minutes.
- Meanwhile, bring a large pot of salted water (about 5 quarts) to a boil. Add the fresh squid ink spaghetti and cook according to the package directions.
- When the bell pepper, garlic and chili mixture has cooked, add the shrimp and calamari and saute everything together until cooked, a few minutes. Season with salt and pepper to taste.
- Add the cooked squid ink spaghetti to the skillet and toss together until creamy. Serve topped with the crispy lard and grated salted ricotta.
RASPBERRY LEMONADE MARMALADE
Make and share this Raspberry Lemonade Marmalade recipe from Food.com.
Provided by dicentra
Categories Fruit
Time 30m
Yield 2 1/2 pints
Number Of Ingredients 5
Steps:
- Using a vegetable peeler, remove rind from lemons in wide strips, thinly slice to make 3/4 cup.In a small saucepan, combine rind and water.
- Bring to a boil over high heat. reduce heat and simmer, covered, for 10 minutes or until rind is softened then set aside.
- Remove and discard remaining peel and pith from lemons.
- Finely chop lemons, discarding seeds and any connective membranes. measure 3 1/2 cups, including juices.
- In a large saucepan combine chopped lemons, cooked rind with liquid and raspberries. Stir in pectin until dissolved.
- Bring to a full boil over high heat, stirring constantly.
- Add sugar in a steady stream, stirring constantly to dissolve sugar. Boil hard for 1 minute. Remove from heat and ladle off any foam if necessary.
- Stir for 5 to 8 minutes to prevent floating rind.
- Ladle into prepared jars leaving a 1/4" headspace.
- Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude.
APRICOT PEPPER MARMALADE
Spread onto bread or crackers, or use as a condiment for baked ham or grilled meats. I like to make appetizers by spreading this marmalade on mini-biscuits and topping with smoked turkey. Very versatile.
Provided by Cookin-jo
Categories Spreads
Time 35m
Yield 1 3/4 cups, 14 serving(s)
Number Of Ingredients 8
Steps:
- Heal oil in a medium saute pan over medium heat.
- Add peppers and onions, reduce heat to medium low and saute 3-4 minutes, until vegetables soften, not browning.
- Add remaining ingredients and simmer 20 minutes.
- Cool marmalade and then store in refrigerator.
Nutrition Facts : Calories 119.9, Fat 0.6, Sodium 23.6, Carbohydrate 30.6, Fiber 0.4, Sugar 17.4, Protein 0.5
RAINBOW PEPPER MEDLEY
"This colorful, crunchy salad is a delicious way to use your summer harvest of peppers. It's handy because it is prepared ahead of time." -Margaret Allen, Abingdon, Virginia
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings (1/2 cup each).
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, whisk the vinaigrette ingredients. Pour over vegetables and toss to coat. Cover and refrigerate for at least 3 hours before serving.
Nutrition Facts : Calories 75 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 229mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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