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Click below to download : Fruit - Cranberry-poblano Salsa (Format : PDF)
Fruit - Cranberry-poblano Salsa
1 (6 ounce) package dried sweetened cranberries (Craisins)water
1/2 cup jalapeno jelly
1 finely diced poblano pepper
1 finely diced shallot
1/2 cup chopped fresh cilantro
seasoned salt to taste (recipe developed with McCormick's)
Place cranberries in a small amount of water and microwave 3 minutes on high to soften; drain and cool. Microwave jelly 30 seconds to liquefy.
Mix cranberries, melted jelly, poblano, shallot, and cilantro. Add seasoned salt.
Refrigerate until chilled.
Notes : Fresh raspberries can be substituted for some of the cranberries. For a spicier salsa, substitute a jalapeno or serrano for the poblano.
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2 whole eggs plus 2 egg whites 2 tblsp oil 3 cups sugar 1 (16 oz.) can canned pumpkin 3 3/4 cups all-purpose flour 2 tsp. baking soda 1 tsp. salt 1 1/2 tblsp pumpkin-pie spice 2 cups whole cranberries 1 cup chopped nuts Beat eggs and oil in large mixing bowl. Blend in sugar and pumpkin. In a separate bowl, stir together dry ingredients. Add to pumpkin mixture. Fold in cranberries and nuts. Pour into two greased 9X5 by 3inch loaf pans. Bake in a pre-heated oven at 350 º for 75 minutes, or until toothpick inserted
Fruit - Cranberry - Cranberry-pumpkin Bread By Terrytx
2 whole eggs plus 2 egg whites 2 tblsp oil 3 cups sugar 1 (16 oz.) can canned pumpkin 3 3/4 cups all-purpose flour 2 tsp. baking soda 1 tsp. salt 1 1/2 tblsp pumpkin-pie spice 2 cups whole cranberries 1 cup chopped nuts Beat eggs and oil in large mixing bowl. Blend in sugar and pumpkin. In a separate bowl, stir together dry ingredients. Add to pumpkin mixture. Fold in cranberries and nuts. Pour into two greased 9X5 by 3inch loaf pans. Bake in a pre-heated oven at 350 º for 75 minutes, or until toothpick inserted
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Source: Better Homes and Gardens 1/2 cup butter, softened 3-ounce package cream cheese, softened 1 cup all-purpose flour 1 egg 3/4 cup packed brown sugar 1 teaspoon vanilla Dash salt 1/3 cup finely chopped cranberries 3 tablespoons chopped pecans For pastry, in a mixing bowl beat the butter and cream cheese until combined. Stir in the flour. Wrap in plastic wrap and chill in refrigerator for 1 hour, if desired. Shape the dough into 24 balls; place in ungreased 1-1/2-inch muffin pans. Press dough evenly against bottom and up sides of each muffin cup. For the filling, in a mixing
Fruit - Cranberry - Cranberry-pecan Tassies
Source: Better Homes and Gardens 1/2 cup butter, softened 3-ounce package cream cheese, softened 1 cup all-purpose flour 1 egg 3/4 cup packed brown sugar 1 teaspoon vanilla Dash salt 1/3 cup finely chopped cranberries 3 tablespoons chopped pecans For pastry, in a mixing bowl beat the butter and cream cheese until combined. Stir in the flour. Wrap in plastic wrap and chill in refrigerator for 1 hour, if desired. Shape the dough into 24 balls; place in ungreased 1-1/2-inch muffin pans. Press dough evenly against bottom and up sides of each muffin cup. For the filling, in a mixing
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