Good as a dip for sweet potato/zucchini fries and as a spread on a sandwich.
Author: Ali_C
Recipe type: dip
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Ingredients
1 tablespoon butter
1 medium sweet onion, about ½ pound, peeled and sliced
2 tablespoons cider vinegar
2 tablespoons honey
1 tablespoon prepared mustard
1 cup mayonnaise
salt and pepper to taste
Instructions
To make the dip: Melt the butter in a medium frying pan over moderate heat, and add the sliced onions. Cook, stirring occasionally, until the onions soften, then caramelize. This should take between 10 and 15 minutes. The lower the heat, the longer it takes, but the less likely you are to burn the onions.
Once the onions are a medium brown, remove from the heat and add the vinegar.
Place the onions and vinegar into a small food processor. Add the honey and mustard, and process or blend until smooth.
Add the mayonnaise and salt and pepper to taste, stirring to combine. Refrigerate, covered, until ready to serve.
I came up with these years ago and the recipe changes almost every time. This is a good base to start with. You can add about anything you want to this base
Author: Johnny
Serves: 8
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Ingredients
1 lb bacon, diced
1 lb hamburger
1 yellow onion, diced
2 cloves garlic, minced
½ C molasses
½ C brown sugar
½ C Sweet Baby Ray’s BBQ Sauce (You can probably use a different brand, but why?)
1 t chili powder
2 T pepper sauce (I like Chipotle Tobasco but you can use about anything)
4 cans beans (I usually use a can of black, 2 cans of kidney and a can of pintos)
Instructions
Cook bacon until browned.
Add hamburger and brown
When meat is ready, add onion and garlic.
Cook for about 5 minutes.
Put meat mixture into crockpot and add remaining ingredients
Cook in crockpot on high for about 4 hours, low for 6 to 8 hours
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you’d like to eat:
Combine the brine, water and ice in the 5-gallon bucket.
Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Preheat the oven to 500 degrees F.
Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage.
Tuck the wings underneath the bird and coat the skin liberally with canola oil.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2½ hours of roasting.
Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
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