Recipes Involving Caramelizing
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Q: BANOFFEE PIE, in some recipes it says to heat the unopened can in boiling water, but on the tin it says NOT to
Which is right?
Some recipes tell you to make the caramel by mixing the condensed cream with butter and sugar, but the condensed cream is already SO sweet!?!
Other recipes say heat the unopened can in boiling water for 1-2 hours and it will caramelize. No need to add anything else, yet on the can in warns that the tin may EXPLODE if you do that!
What should I do?
A: Place the contents of the can into another container. Then place that container into a pot of boiling water.
Q: Any recipes for pineapple?
I normally slice it sprinkle it with a little sugar and put it on my ‘George Foreman’ to caramelise, I have with ice-cream or something similar,but has anyone got any different ideas.I don’t like sweet and sour.
A: This appetizer tree serves double-duty as a colorful and attractive table decoration for parties and as an edible treat. If you are creative, you can carve the fresh pineapple into any shape that suits your party. Feel free to use your favorite fruits, vegetables, cheeses, and or/cooked meats in any combination. Modify the colors of the foods to fit your theme.
* 1 fresh pineapple
* Edam cheese, cut into 1/2-inch squares
* Cheddar cheese, cut into 1/2-inch squares
* Summer sausage or pepperoni, cut into 1/2-inch squares
* Cooked ham, cut into 1/2-inch squares
* Fruit, cut into 1/2-inch squares
Select a pineapple that freely stands upright. Slice off the green top. Cut away the outer skin, then carve into desired shape. Beginning at the bottom of the carved pineapple, use toothpicks to attach cheese, salami, and ham to the pineapple in a decorative pattern. You can alternate colors or put similar colors in separate rings.
Feel free to use your favorite fruits, vegetables, cheeses, and or/cooked meats in any combination. Modify the colors of the foods to fit your party or holiday theme.
Serve with your favorite dipping sauce, if desired.
Q: How to make caramelized pheasant strips?
I have many pheasants and have had some sensational Pheasant strips at restaurants but have yet to find a really good recipe for caramelized pheasant strips for either a portion of a meal or as an appetizer.
A: Its not quite what youre looking for…this is as close as I could find….
3 large pheasants, cleaned and rinsed
1/4 cup safflower oil
3 cups peeled and thinly sliced green apples
1 cup thinly sliced onions
1/2 cup apple jack
1 teaspoon nutmeg
1/2 cup half-and-half cream
1/2 teaspoon salt-free seasoning blend
ground black pepper to taste
Preheat oven to 350 degrees F (175 degrees C). In a large Dutch oven, over medium heat, brown the pheasants in the safflower oil on all sides. Tuck the sliced apples and onions in around the pheasants. Pour the apple jack over all and light it on fire. Shake pan until flames subside. Dust the tops of the pheasants with nutmeg.
Bake covered for about 1 hour, or until the juices run clear when a knife is inserted into the thigh. Remove the Pheasants, apples and onions to a platter and keep warm in the oven.
Transfer juices to a saucepan and bring to a simmer over medium heat. Stir in the half-and-half and let simmer for 5 minutes, stirring frequently. Season to taste with salt-free seasoning blend and ground black pepper. Pour over the pheasants and serve.
Q: Caramelized onion dip recipe?
Does anyone have an onion dip recipe with both caramelized onions and cream cheese as the ingredients? Of course there’s more ingredients to it, but I’d like it to contain both the caramelized onions and cream cheese. Thank you!
Or…maybe not exactly caramelized onions. I’m not too sure. How about a simple onion dip recipe without the onion soup mix.
I’d still like it to have cream cheese though. xD
A: 1 tablespoon vegetable oil
2 cups thinly sliced onion
2 teaspoons chopped fresh sage leaves
3/4 cup mayonnaise
3/4 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
Potato chips, for serving
Heat oil in heavy medium saucepan over medium-low heat. Add onions and sage. Cover and cook until onions are deep golden brown, stirring occasionally, about 20 minutes. Remove from heat and let cool.
Whisk together mayonnaise and sour cream in a medium bowl to blend. Stir in the cooled caramelized onions, salt, and pepper. Cover dip and refrigerate until flavors blend, about 2 hours.
Q: Has anyone got a simple recipe for caramelised onion chutney?
A: this is one i use in my restaurant.
12 sliced white onions,sweat them off,dont brown them.remove and set aside.wipe your pot clean and put back on heat,add i cup of white sugar,and let caramelize,add1.5 cups corn syrup,and 2 cups of red wine,stir to dissolve all the caramelized sugar.add your onions back to the pot and let reduce until you have a thick syrup,gos great on burgers..
Q: Homemade Italian Spaghetti Sauce Recipe where you caramelize the meat?
Anyone ever heard of this? A friends grandma from Italy used to make the BEST spaghetti ever, and she said she always carmelized the meat before making the sauce (I think using Crisco)…..I just can’t seem to duplicate. If you have a recipe or any suggestions it would be much appreciated! Pease and thank you!
A: You need to caramelize the meat with tomato paste.
brown your ground meat as usual, when its done, add a can of tomato paste. Keep the fire at medium and keep Mixng until its not only Incorporated well but the tomato paste turns almost a brown color WITHOUT burning it….keep mixing! Add your tomatoes to that mixture and season as you normally do.
If your using chunks of meat….caramelize them with olive oil ( she probably used lard) until they are WELL browned before adding the tomato paste and proceed as above,
Q: Can anyone provide an easy recipe for caramelized onions?
A: Slice vidalia onions thin. Heat a skillet with 1/2 stick salted butter. Heat over medium heat. Separate rings of onion. Place in skillet and cook for 5 to 7 minutes until translucent and brown in color. Remove from heat.
Q: I am looking for a good recipe to make caramelized sauce for steak. Can anyone help?
I don’t like the traditional gravy type sauce you get from the supermarket. I was at a restaurant and I tried this steak and it had some sort of sauce with it. I am not sure what it is but it was very good. It looks like some sort of caramelised sauce.
A: Sounds like the caramelized onions is the favorite. Here is a different take on the sauce —
Grilled Steak with Olive-Blue Cheese Glaze
1 tablespoon butter or olive oil
1/2 cup thinly sliced shallots or chopped onion
1 cup canned beef broth
1/2 cup port wine or additional beef broth
4 (6 ounce) beef tenderloin steaks*, cut 1 to 1 1/4-inches thick
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup drained Lindsay® Black Ripe Pitted Olives, thickly sliced
1/4 cup crumbled blue or gorgonzola cheese
1 tablespoon fresh thyme or basil, chopped
Heat butter in a heavy medium saucepan over medium heat. Add shallots; cook 2 minutes, stirring frequently. Add broth and wine; bring to a boil. Reduce heat; simmer uncovered until sauce has reduced to 1/2 cup, about 20 minutes.
Meanwhile, season steaks with salt and pepper. Grill over medium-hot coals or in a ridged grill pan over medium heat until cooked as desired, 4 to 5 minutes per side for medium rare depending on thickness of steaks.
Remove reduced sauce from heat; stir in olives, cheese and thyme. Arrange steaks on warm serving plates; top with glaze.
Q: how do you make caramelized coffee biscuits can you give me some recipes please?, thanks ?
A: CARAMEL-PECAN ROLLS
Yield: 24 Rolls
-BH&G HERITAGE COOKBOOK
3 1/2 c All-purpose flour (to 4 c)
1 pk Active dry yeast
1 c Milk
3/4 c Granulated sugar
1/4 c Shortening
1 ts Salt
3 tb Butter, melted
1 ts Ground cinnamon
2/3 c Packed brown sugar
1/4 c Butter or margarine
2 tb Light corn syrup
1/2 c Chopped pecans
In large mixing bowl combine 2 cups flour and yeast. Heat and stir
milk, 1/4 cup granulated sugar, shortening, and salt just till warm
(115-120). Add to dry mixture in bowl add eggs. Beat at low speed of
electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high
speed. By hand, stir in enough of remaining flour to make a
moderately stiff dough. Knead on floured surface till smooth, 8 to 10
minutes. Shape into ball. Place in greased bowl; turn once. Cover;
let rise till double, 45 to 60 minutes.
Punch down; divide in half. Cover; let rest 10 minutes. Roll each
half to 12×8-inch rectangle. Brush with the melted butter. Combine
remaining 1/2 cup granulated sugar and cinnamon; sprinkle over dough.
Roll each up jelly-roll style, starting with long side; seal seams.
Slice each roll into 12 pieces. In saucepan mix brown sugar, 1/4 cup
butter, and corn syrup; cook and stir till butter melts. Distribute
mixture evenly in two 9 x 1 1/2-inch round baking pans. Top with
nuts. Place 12 rolls, cut side down, in each prepared pan. Cover; let
rise till double (about 30 minutes). Bake at 375 for 18 to 20
minutes. Cool 30 seconds; invert on rack and remove pans
Caramel Apple Sticky Buns
2 packages crescent roll dough
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup corn syrup
2 Granny Smith apples
1/2 cup pecans
1/2 cup cinnamon sugar
Peel, core and slice two apples. Chop apples and pecans in medium bowl. Add cinnamon sugar mixture and mix well. Roll out 1 crescent roll. Do not separate. Pinch to seal, then roll with rolling pin. Spread half of the apple mixture on the crescent roll. Starting from one end, roll crescent dough to form a circle. Cut into 8 to 10 pieces. Repeat for second crescent roll.
Melt butter in skillet. Add brown sugar and corn syrup to butter. Place pieces into butter mixture in the skillet, rolling to coat. Bake at 350 degrees F for 20 to 25 minutes.
Q: Caramelized Green Beans – Looking for recipe?
We had a lunch catered at the office today & they brought a wonderful meal of teriaki meatloaf, loaded potato casserole & carmelized green beans. The beans were still semi-crunchy, carmelized on the outside with small chunks of ham as well.
Does anyone know the recipe for this dish – it was wonderful!!
A: I make mine by cooking up my bacon or ham and then setting aside and putting a little onion into the bacon drippings and carmelizing them. Then I add my green beans and cook until aldente. I sometimes add a little maple syrup and soy sauce to mine to make a more glazed look.
Q: How do you make caramelized orange slices to put on top of a cake?
I once saw a cooking segment on a lifestyle show about making an orange cake with the top covered in caramelized orange slices. I think it had been made upside down and then flipped the right way and had a glazed look. If you have a recipe for making the caramelized orange slices and how to combine them with an orange cake I’d love to hear it!
Also, is it possible to put the orange slices on the sides of the cake as well?
A: Orange Upside-Down Cake
4 x orange – (ea abt 3″ wide)
1/4 cup water
1/4 cup sugar
1 1/2 tsp grated orange peel
3/4 cup butter or margarine – (3/8 lb)
1 cup sugar
2 cup all-purpose flour
2 tsp baking powder
2 lrg eggs
1 tsp vanilla
Rinse oranges. Cut off and discard ends from 1 orange, then cut fruit crosswise into slices about 1/4-inch thick. Put in a 10-inch ovenproof nonstick frying pan (with curved sides).
To frying pan, add water and sugar and boil over high heat, shaking to mix fruit, until liquid is almost gone and oranges are slightly caramelized, 6 to 8 minutes. With a fork, push slices into a neat pattern in bottom of pan.
Meanwhile, grate 1 1/2 teaspoons peel from another orange. In a food processor, combine grated peel, butter or margarine, sugar, flour, and baking powder. Whirl to mix, then add eggs and vanilla. Whirl until smoothly blended. Spoon thick batter in dollops over orange slices in pan.
Bake in a 350 degree oven until top is well browned and cake begins to pull away from pan sides, about 45 minutes (about 30 minutes in a convection oven). Remove from oven and let stand about 10 minutes.
As cake bakes, cut peel and white membrane from all 3 of the remaining oranges and slice fruit crosswise; put fruit in a bowl.
Run a thin knife between pan sides and cake. Hold a flat plate over pan and invert to release cake. Serve warm or cool in wedges with reserved peeled orange slices.
This recipe yields 8 to 10 servings
Q: Emergency recipe!! How do I caramelize cane sugar?
I have t-minus 1 hour before my company arrives and I realized that I don’t have a frosting for my pineapple upside-down cake! I do not have any brown sugar either. How do I caramelize cane sugar? Google will not pull up any decent answers. I have cane sugar, evaporated milk, strawberry juice, orange juice, and of course, pineapple juice from the can. Any ideas? If not, caramelizing cane sugar should work.
A: Is the cake done?
If not, most pineapple upside down cake recipes require you brown/caramelize the sugar in butter and add the pineapples.
However, with that said… the sugar should caramelize during the cooking process. Are you using a cast iron skillet? If not, just get the sugar started in butter and let the cooking take it the rest of the way.
from here: http://allrecipes.com/Recipe/Pineapple-Upside-Down-Cake-VI/Detail.aspx
Preheat oven to 350 degrees F (175 degrees C). Melt sugar In a small saucepan on the stovetop, then add butter. Pour this syrup into a 9×13 inch pan, followed by the pineapple juice.
If the cake is done, the just caramelize the sugar completely in butter so you can pour it on top.
Q: I did a project on Isreal a few years ago including a recipe for caramelized olives and now I need the recipe?
Does anyone know it? Please help if you can.
A: Caramelized olives
100g pitted black olives
100g granulated sugar
Place the olives in a small saucepan with the sugar and water. Simmer over low heat until the water has completely evaporated and the sugar has caramelized. Cool and then chop the olives.
Q: lamb and caramelised onion pie from Delicious magazine?
Hi…unfortunately I left all my recipes at home over Christmas, but really want to make the Lamb and caramelised onion pie recipe tonight which was in Delicious a few months ago…don’t suppose anyone could give it to me?
A: Colorado Lamb and Caramelized Onion Mash with Lamb Fennel Essence Recipe courtesy Bradford Heap
Show: The Best Of
Episode: Critics Picks
2 Colorado lamb top rounds
1 bunch fresh rosemary
1 bunch fresh thyme
10 crushed garlic cloves
1/8 cup canola oil, plus 1 tablespoon
Lamb Fennel Essence:
1 cup lamb scraps, from your butcher, cleaned of all fat
1/2 cup canola oil
1/4 cup red wine vinegar
3 thyme sprigs
1 teaspoon fennel seeds
1 cup red wine
1 cup veal demi-glace
2 tablespoons cold butter
Caramelized Onion Mashed Potatoes, recipe follows
Remove all fat from the lamb top rounds and discard. Combine rosemary, thyme, garlic, and 1/8 cup canola oil. Marinate lamb in herb-garlic mixture, covered and refrigerated, overnight.
For the Lamb Fennel Essence: Trim lamb scraps and dice into 1/8-inch cubes. Heat canola oil until just smoking. Pan fry lamb in batches. Cook until lamb is evenly caramelized dark brown, but not burnt. Strain off fat and de-glaze pan with vinegar and scrape fond from bottom of pan. Add thyme, fennel seeds, and red wine to pot. Reduce. Add demi-glace and simmer very slowly for 2 to 3 hours.
Add water to bring sauce up to original volume as needed. Reduce by half and season with salt. Strain through fine chinois. Adjust seasoning.
To finish, bring one cup of sauce to boil. Whip in two tablespoons of cold butter and check seasonings.
For The Lamb: Preheat oven to 450 degrees F.
Remove lamb from marinade. Season well with salt. Sear the lamb over high heat with one tablespoon oil in ovenproof pan. Sear to a dark brown, then turn lamb over, and transfer to the oven for 7 to 10 minutes, for medium rare. Remove from oven, cover with foil, and allow to rest for 5 minutes before slicing.
Caramelized Onion Mashed Potatoes:
4 potatoes, peeled and quartered
1 tablespoon kosher salt
4 tablespoons butter, plus 2 tablespoons butter
1/2 cup heavy cream
2 yellow Spanish onions
2 tablespoons butter
Place potatoes and salt in a large pot. Add cold water and cover. Bring to a boil. Reduce to a simmer and cook until completely tender, about 30 minutes. Drain well in a colander.
Combine 4 tablespoons butter and cream in a saucepan over low heat and heat until butter is melted.
Peel onions and slice thin as possible. To very hot skillet, add 2 tablespoons butter, then onions, and salt. Stir and continue to cook over high heat until they color. Then reduce heat and caramelize to a chestnut brown color.
Mash the cooked potatoes into the pot they were cooked in. Keep potatoes warm over a very low flame, stirring in the cream and butter and onion mixture. Taste and adjust the seasonings.
Q: Does anyone have a good recipe for pork chops with caramelized pecan sauce poured over them?
My fiance ordered these delicious pork chops in a local restaurant this summer & loved them. I’d like to find a recipe for them & surprise him by making them for him. Thanks in advance for your help. Have a great day!!!
Thanks, jjohnsen….that recipe sounds dee-lish. I appreciate your quick response. I can’t wait to fix them.
A: Yes, this one’s great. I found it in a magazine years ago.
4 4-ounce lean boneless center-cut loin pork chops
3 teaspoons Dijon mustard
2 tablespoons all-purpose flour
1/2 teaspoon ground ginger
vegetable cooking spray
3 teaspoons vegetable oil
3 tablespoons maple sugar
2 tablespoon toasted pecans — chopped
Trim fat from chops. Place chops between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Spread mustard on both sides of chops. Combine flour and ginger; stir well. Dredge pork chops in flour mixture.
Coat a large nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add chops, and cook 3 minutes on each side or until chops are browned. Combine maple syrup and pecans; add to pork chops, stirring to coat. Cover and simmer 4 minutes or until chops are tender, turning once.
I also know some people that add 1/2 cup beer, and say it tastes great.
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