CRANBERRY SWIRL RICE PUDDING ~ THANKSGIVING TREAT
How delish would this be for a Holiday dessert? Not filling after a big meal and so yummy! For me good anytime of the year !!! It is also a healthful (Vitamin C) snack. Originally got recipe from my "Savoring Cape Cod" recipe book provided by the Mass. Audubon Society.
Provided by Carol Junkins @CarolAJ
Categories Puddings
Number Of Ingredients 10
Steps:
- In saucepan, heat the milk, rice and sugar over medium heat. Boil for 1/2 minute; reduce heat and simmer 30 minutes.
- Beat the egg in a small bowl and stir in 1 cup of rice mixture. Pour the egg-rice mixture back into remaining rice. Cook on low heat for 5 minutes.
- Combine cranberries and sugar. Remove pudding from heat; blend in nutmeg, allspice and vanilla. Swirl in most of the cranberry mix. Reserve some for garnish.
- Pour into glass bowls and refrigerate for 2 hours. Serve with reserved cranberry mix on top and whipped cream. Serves 4
CRANBERRY STICKY CHICKEN ~ SAVORING CAPE COD
Yes another way to cook chicken! You can use boneless, skinless chicken breasts but baking time should be decreased to 1/2 hour. This was taken from Savoring Cape Cod ~ cookbook created by the Audubon in Wellfleet, MA submitted by Pat Ahearn
Provided by Carol Junkins
Categories Dressings
Time 1h10m
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 350 degrees Combine cranberry sauce, soup mix and dressing in a bowl. Cover a cookie sheet with foil. Dip each piece of chicken into the cranberry mixture and place on the the cookie sheet. Bake for 1 hour. Makes 6 servings
- 2. *You can use boneless, skinless chicken breasts but baking time should be decreased to 1/2 hour.
CRANBERRY-WALNUT RICE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat the butter over medium heat in a saucepot. Add the orzo and toast until golden. Stir in the rice, add the stock and cranberries. Bring to a boil, and then reduce heat to simmer. Cover and cook until tender, 15 to 18 minutes. Fluff the rice and combine with walnuts and scallions to serve.
CRANBERRY AND ALMOND RICE PILAF
I've been making this dish for years - it's different from typical rice pilaf dishes in that the cranberries add the sweetness and the tartness that you don't expect in a savory dish. Oh, and it's super hard to fumble.
Provided by BOGINIA2
Categories Side Dish Rice Side Dish Recipes Pilaf
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion in hot oil until tender and translucent, about 5 minutes.
- Stir cranberries and jasmine rice into onion until rice is coated with oil and rice is lightly toasted, about 5 minutes more.
- Pour chicken broth into skillet and season with kosher salt and black pepper.
- Bring rice mixture to a boil over high heat, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 22 minutes.
- Remove skillet from heat; stir green onions, cilantro, and almonds into rice mixture. Adjust seasoning if necessary.
Nutrition Facts : Calories 212.6 calories, Carbohydrate 39.4 g, Cholesterol 1.5 mg, Fat 3.9 g, Fiber 1.6 g, Protein 5.1 g, SaturatedFat 0.6 g, Sodium 285.2 mg, Sugar 6.1 g
CAPE COD CRANBERRY COOKIES
These cookies are made with dried sweetened cranberries and grated orange zest great combo. Hope you like them. I of course add some walnuts to em as well. Original recipe came from my Cookbook ~ Savoring Cape Cod and was submitted by Francine Kreisberg.
Provided by Carol Junkins
Categories Cookies
Time 20m
Number Of Ingredients 11
Steps:
- 1. 1. Sift flour, baking soda, and cream of tartar. Set aside. 2. Beat Butter and sugar. Add extract, egg, orange juice and grated zest. Blend in four mixture. Add cranberries.
- 2. 3. If dough is too sticky, chill until easier to handle. Divide into 3 parts. Shape into long rolls. Wrap in wax paper or plastic. Chill or freeze. 4. When ready to bake, heat oven to 350 degrees. Slice cookie rolls and place slices on greased cookie sheets about 1 inch apart. Bake 10-12 minutes. Yield: 20-30 cookies per roll.
- 3. The first time I made these I sliced them to thin ~ also made the rolls to small width wise , sooo make a thicker roll cause guess what? They don't spread !!!! Carol's helpful hint for today ! haha
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