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Full Online Book HomeLearning KitchenFruit - Cranberry - Cranberry Broccoli Salad
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Fruit - Cranberry -  Cranberry Broccoli Salad Post by :mlewi Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2768

Click below to download : Fruit - Cranberry - Cranberry Broccoli Salad (Format : PDF)

Fruit - Cranberry - Cranberry Broccoli Salad

1 1/4 cups fresh cranberries -- chopped
1/4 cup sugar
4 cups fresh broccoli florets
4 cups coleslaw mix -- (shredded cabbage with carrot)
1/2 cup chopped walnuts
1/2 cup raisins
1/3 cup finely chopped onion
6 slices bacon -- crisp-cooked, drained, crumbled

1 cup light or regular mayonnaise
1/4 cup sugar
1 Tablespoon vinegar

In a small bowl, combine the fresh cranberries and sugar; cover and chill in fridge until serving time (berries will juice out).

In a large bowl, combine broccoli, shredded cabbage, walnuts, raisins, and onion.

To make dressing, combine all ingredients in a small bowl. Pour over the salad and mix. Chill covered at least 1 hour or up to 24 hours.

Just before serving gently fold in bacon and cranberry mixture.
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Fruit - Cranberry Bundt Cake Fruit - Cranberry Bundt Cake

Fruit - Cranberry Bundt Cake
2 1/2 cups all purpose flour 1 cup sugar 1/2 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 2 eggs beaten 3/4 cup cooking oil 1 cup sour cream 1 (8 ounce) package dates chopped 2 tablespoons grated orange peel 1/2 cup almonds chopped 1 1/2 cups fresh cranberries Glaze: 1 cup powdered sugar, sifted 1 tablespoons light corn syrup 2 teaspoons vanilla 2 teaspoons butter flavoring 2 teaspoons rum flavoring 2 teaspoons milk Preheat oven to 350 degrees. Grease bundt pan well. Dust with flour. In large bowl, sift flour, salt, baking powder and baking soda. Add sugar

Fruit - Cranberry -  Cranberry Bread Pudding Fruit - Cranberry - Cranberry Bread Pudding

Fruit - Cranberry -  Cranberry Bread Pudding
1 teaspoon unsalted butter 4 large eggs 1 cup firmly packed light brown sugar 1/2 teaspoon ground cinnamon 1/8 teaspoon freshly grated nutmeg 1 teaspoon pure vanilla extract 2 cups Cranberry Compote or Sauce (see recipe) 1 cup pecan pieces, toasted and rough chopped 2 cups half-and-half 8 slices day-old brioche, French bread or other white bread, crusts removed and cut into 1/2 inch cubes (about 4 cups) Bourbon Spiced Cream, recipe follows Shaker confectioners’ sugar Sprigs fresh mint Preheat the oven to 350 degrees F. Grease a 6-cup (9 1/4 by 5 1/4 by 2 3/4-inch) loaf pan with butter.