measure out 1/4 cup marmalade (or less) and gradually add
Combine teriyaki sauce, orange juice and garlic and pour over the lamb in a glass casserole dish.
Refrigerate, covered, for up to 12 hours, turning occasionally.
Grill 4-6 inches from coals or heat source until done (depends on size of leg) about 45 minutes.
Baste occasionally with teriyaki mixture.
Add the orange marmalade during the last half hour of cooking.
heet with aluminum foil (for easy clean up) and spray with
bout 1/4 cup of marmalade in the bottom of the
Preheat grill to medium heat. Pour 1/4 cup of the dressing over chicken in shallow dish or resealable plastic bag. Refrigerate 10 minute or up to 24 hours to marinate.
Mix remaining 1/4 cup dressing, the barbecue sauce and marmalade; set aside.
Place chicken on grill; cover. Grill 12 to 15 minute or until cooked through (170\u00b0F), turning occasionally and brushing with sauce mixture during last few minutes of cooking. Let stand, covered with foil, for a few minutes before serving.
f desired. Mix together the marmalade and melted butter and spoon
Pat your chicken pieces with paper towel to dry and put into a 9x13 inch pan.
Coat chicken with marmalade
sprinkle chicken with the soup mix.
cover the chicken completely with russian salad dressing.
Bake for one (1) hour at 350 degrees and ENJOY.
he stock, it will be easy once the stock is cold
now empty) pot.
Add marmalade to noodles.
(The hot
poon about 1/4 teaspoon marmalade on center of each round
Place carrots into a microwave-safe bowl; add brown sugar, butter, and orange marmalade to carrots. Cover bowl loosely with plastic wrap and cook in microwave on high power for 3 minutes; stir. If butter and marmalade aren't completely melted, continue cooking on high power for 30-second intervals, stirring after each interval, until carrots are coated with glaze.
Combine seasoning blend from 1 package of Bag'N Season for pork chops with marmalade.
Arrange cooking bag in 9 x 13 x 2-inch pan. Spread marmalade mixture over roast.
Place roast in bag.
Close and tie.
Bake at 350\u00b0 for 25 minutes per pound.
Let stand 5 minutes and serve.
Drain and chop cherries, set aside.
In a saucepan over LOW heat, combine all other ingredients.
Heat gently until mixture comes to a boil, approximately 10 - 15 minutes.
Stir in cherries; return to boil, then remove from heat and pour into prepared jars.
If your jars do not seal, store in refrigerator.
Note: If marmalade is too thick to pour over cream cheese, heat gently in saucepan or microwave.
his is a medium-set marmalade, with no graininess and a
ie crust. Combine ricotta and marmalade in a small bowl. Place
Pound chicken to 1/2-inch thickness; sprinkle with salt to taste.
Cook chicken in oil in 10-inch skillet over medium heat cooked through, about 5 minutes on each side.
Remove from skillet and reserve.
Increase heat to medium-high.
Add picante sauce, marmalade and peas to skillet; mix well.
Cook and stir 3 minutes or until sauce has thickened.
Return chicken to skillet; spoon sauce over chicken and heat through, about 1 minute.
Serve with additional picante sauce, if desired.
Makes 4 servings.
For the marmalade, place the orange and lemon
Preheat oven 475\u00b0F. Grease a 9 inch square cake pan.
Sift flour and cardamom into a large bowl. Cut in 2 1/2 tbsp butter. Add orange zest, sugar and 1/3 cup marmalade. Stir in enough milk to mix into a soft, sticky dough. Turn out onto a lightly floured work surface and knead until smooth. Press into a 3/4 inch thick disc and cut into 2 inch rounds. Place in prepared pan and bake for 15 mins.
Meanwhile, to make the marmalade butter, beat remaining butter and marmalade together.
Serve scones with marmalade butter.
akes are cool, heat the marmalade over moderate heat until it
In a saucepan, mix sugar and water; stir to dissolve sugar. Bring to a boil.
Add cranberries; return to boil.
Reduce heat. Boil gently 10 minutes, stirring occasionally.
Add jar of marmalade.
Mix well and let cool.
Refrigerate.
Makes about 4 1/4 cups.