Glazed Turnips With Golden Raisins Recipes

HONEY-GLAZED TURNIPS

Steps:

• In a large skillet with a tight-fitting lid, combine turnips, honey, butter, and water. Season with salt and pepper. Bring liquid to a boil over medium-high, then reduce to a rapid simmer. Cover and cook until turnips are just tender, 10 minutes. Uncover, bring liquid back to a boil, and cook, stirring occasionally, until liquid is almost reduced, 10 minutes. Continue to cook, stirring often, until turnips are barely golden and glazed, 3 minutes more. Season with salt, pepper, and fresh lemon juice.

GLAZED TURNIPS

Steps:

• Peel turnips, then halve horizontally and quarter halves. Arrange turnips in 1 layer in a 12-inch heavy skillet and add enough water (about 1 1/2 cups) to reach halfway up turnips. Add butter, sugar, and salt and boil over moderately high heat, covered, stirring occasionally, 10 minutes. Boil turnips, uncovered, stirring, until tender and water has evaporated, about 8 minutes.
• Sauté turnips over moderately high heat, stirring, until golden brown,about 5 minutes more. Add 3 tablespoons water and stir to coat turnips with glaze.

GLAZED TURNIPS WITH GOLDEN RAISINS

Steps:

• Saute 11/2 pounds chopped peeled turnips in olive oil over medium-high heat until tender, 8 minutes; season with salt. Add 1/2 diced red onion, 1/2 teaspoon chopped rosemary and a pinch ofred pepper flakes; cook 2 minutes. Add 3 tablespoons each white wine vinegar, honeygolden raisins. Cook, stirring, until the turnips are glazed, 1 to 2 minutes. Toss with chopped parsley; season with salt.

GLAZED TURNIPS

Steps:

• Combine turnips, dressing, sugar and 1-1/4 cups water in large skillet sprayed with cooking spray; spread into even layer on bottom of skillet. Cover. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
• Stir in carrots; simmer, uncovered, 6 to 8 min. or until turnips and carrots are tender and water has cooked off, stirring occasionally.
• Cook additional 5 min. or until turnips are golden brown, stirring constantly. Remove from heat. Stir in remaining water.

GLAZED GOLDEN RAISIN CINNAMON ROLLS

Steps:

• Combine buttermilk and 1 tablespoon granulated sugar in a small saucepan, stirring with a whisk. Cook over medium heat until a thermometer registers 110°. Remove from heat. Dissolve yeast in buttermilk mixture; let stand 5 minutes.
• Weigh or lightly spoon flours, potato starch, and flaxseed meal into dry measuring cups; level with a knife. Combine flours, potato starch, flaxseed meal, xanthan gum, and next 4 ingredients in a large bowl; beat with a mixer at medium speed until blended. Add buttermilk mixture, oil, 1 tablespoon butter, 1 teaspoon vanilla, egg whites, and egg; beat at low speed until dough pulls away from sides of bowl.
• Turn dough out onto parchment paper dusted with tapioca flour. Cover with an additional piece of floured parchment. Roll dough, still covered, into a 15 x 10-inch rectangle. Remove top sheet of paper; brush dough with remaining 2 tablespoons melted butter.
• Combine brown sugar, remaining 1 tablespoon granulated sugar, and 1 teaspoon cinnamon in a small bowl, stirring with a whisk until blended. Sprinkle sugar mixture over butter. Sprinkle raisins over sugar mixture.
• Beginning at short side, roll up dough tightly, jelly-roll fashion, while peeling away paper; pinch seam and ends to seal. Cut dough into 15 (1-inch) slices. Place slices in muffin tins coated with cooking spray. Cover with plastic wrap; let rise in a warm place (85°), free from drafts, 1 1/2 hours or until dough has risen to top of tins.
• Preheat oven to 375°.
• Bake at 375° for 20 minutes or until golden brown.
• Combine powdered sugar and remaining ingredients; stir with a whisk until smooth. Remove rolls from muffin tins; drizzle with glaze. Serve warm.

GOLDEN RAISIN GLAZED SKILLET CHICKEN WITH BRUSSELS SPROUTS

Steps:

• Remove the chicken from the refrigerator and allow it to come to room temperature on the counter.
• Preheat the oven to 400F.
• Halve the Brussels.
• Lay them on a sheet pan and drizzle them with the olive oil, salt, and pepper. Place them into the oven and set the timer for 25 minutes.
• Mix together the maple syrup, apple cider vinegar, and Dijon. Add in the shallots, raisins and, capers, and allow this to sit while you sear the chicken thighs so the raisins have time to soak up the juices.
• After you put the Brussels into the oven, heat a cast iron skillet over medium-high heat. Add the olive oil.
• Add the chicken thighs and season with salt and pepper. Sear on each side for about 2-3 minutes. Turn the heat off and pour the sauce over the chicken. Toss the chicken in the sauce
• Immediately cover the skillet with foil and pop it into the oven to finish cooking.
• Cook the chicken for about 10 minutes, or until the juices run clear and the internal temperature is 165F. Remove the vegetables when they're soft and crispy. Everything should be done at about the same time to make it easy on you.
• Serve the chicken over the veggies and enjoy!

SWEET-AND-SOUR SKILLET GLAZED TURNIPS

Steps:

• Spread the turnips in a single layer in a large skillet with a lid. Add enough water to cover the turnips halfway and then add the butter and sugar. Bring to a boil and then reduce the heat to maintain a simmer. Partially cover with the lid and simmer until the turnips are tender, 8 to 10 minutes. Uncover, increase the heat to high and continue to cook, stirring occasionally, until the liquid almost completely evaporates and the turnips are glazed. Remove from the heat and stir in the vinegar and chives; season with salt and pepper.
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MAPLE GLAZED HAM WITH RAISIN SAUCE

Steps:

• Rotisserie Directions:
• Score the top of the ham into diamonds.
• Place ham on the rotisserie. Set and cook for 1 1/4 hours.
• Prepare the Maple Glaze:
• In a small saucepan, combine the maple syrup, butter, corn syrup, 1 tablespoon orange juice, and 1/8 teaspoon allspice.
• Bring to a boil; remove the pan from the heat.
• Brush ham with some of the maple glaze.
• Cook for 15 minutes more, brushing once or twice more with the remaining glaze.
• Remove the ham from the rotisserie.
• Place on a large plate and cover with foil.
• Let stand for 15 minutes before craving.
• Prepare the Raisin Sauce:
• In a medium-size saucepan, combine the brown sugar, and cornstarch.
• Stir in apple juice, raisins, the 3 tablespoons orange juice, vinegar, orange rind, and 1/8 teaspoon allspice.
• Cook over moderate heat, stirring constantly, until the mixture starts to thicken.
• Combine and stir for 1 to 2 minutes more or until thickened.
• Serve sauce with the ham.