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Old 02-13-2005, 03:54 PM   #11
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Thanks Erik and middie. I am heading over to Chicken right now.
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Old 02-13-2005, 07:51 PM   #12
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ALMOND-CRANBERRY CRUNCH GRANOLA
Makes 6 cups

Ingredients:
1 cup slivered almonds
2 ½ cups rolled oats*
1 cup dried cranberries
3/4 teaspoon cinnamon
1/2 cup honey
1/4 cup almond or vegetable oil

Preparation: Combine roasted almonds with oats, cranberries and cinnamon. Blend honey with oil and drizzle over almond-oat mixture, tossing to mix well. Bake at 350ºF for 30 minutes, stirring occasionally. Remove from oven, loosen with spatula and cool.

*Old-fashioned or quick-cooking oats may be used.
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Old 02-13-2005, 07:56 PM   #13
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I gave up looking for my broccoli salad recipe that I had posted under the salad forum. So, here it is.

Broccoli Salad

Salad Ingredients:

6 cups broccoli florets
cup dried cranberries
cup minced red onion
cup slivered almonds, toasted
4 strips of bacon, cooked crisp and crumbled

Dressing Ingredients:

cup olive oil
cup lemon juice
1 teaspoons sugar
1 teaspoon stone ground mustard
teaspoon salt
1/8 teaspoon pepper

Cut large broccoli florets into bite-size pieces. Place all salad ingredients in a large bowl; set aside. Whisk together dressing ingredients in medium bowl and pour over salad. Toss well to coat all ingredients with dressing. Refrigerate until well chilled. Serves: 6 - 8
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Old 02-13-2005, 10:34 PM   #14
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Quote:
Originally Posted by SierraCook
ALMOND-CRANBERRY CRUNCH GRANOLA
Makes 6 cups

Ingredients:
1 cup slivered almonds
2 ½ cups rolled oats*
1 cup dried cranberries
3/4 teaspoon cinnamon
1/2 cup honey
1/4 cup almond or vegetable oil

Preparation: Combine roasted almonds with oats, cranberries and cinnamon. Blend honey with oil and drizzle over almond-oat mixture, tossing to mix well. Bake at 350ºF for 30 minutes, stirring occasionally. Remove from oven, loosen with spatula and cool.

*Old-fashioned or quick-cooking oats may be used.
This looks great!

:) Barbara
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Old 02-13-2005, 11:24 PM   #15
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Some favorites. Use them in salads and any bread or muffin recipe that calls for raisins. They are also wondered cooked with a bit of brandy and orange juice to make a sauce for ice cream, pork, and chicken.

Spiced Fruit and Nuts
1 c Whole raw almonds
1 c Pecan halves
1 c Roasted pepitas (pumpkin seeds)
1 c Dried fruit (cranberries, strawberries, cherries)
2 ts Ground cinnamon
1/2 ts Cayenne (or more to taste)
2 lb Confectioners sugar (divided)
1/4 c Rum
Water (if necessary)

1.Spray a cookie sheet or large baking pan with oil, set aside.
Mix nuts, dried fruit, and spices together in a large bowl.
2.In a large pot over medium heat, add 4 cups confectioners' sugar. Immediately add rum and stir well. Bring to a simmer and add nut mixture, stirring constantly. If nuts aren't completely coated with mixture, add a little water to thin the sugar mixture.
3.When the nuts are coated, add remaining sugar and cook, stirring constantly, for about 5 minutes.
4.Remove from heat and immediately empty mix onto cookie sheet, spreading as thinly as possible. Cool and then break into pieces.

Broccoli Salad
1 large head Broccoli, cut into bite-size florets
1 c Red sweet onion, chopped
1/2 c Raisins (dark or golden)
1/2 c Nuts (sunflower seeds, slivered almonds, chopped pecans/walnuts)
1/2 lb Bacon fried crisp and crumbled
1/2 c Dried cherries or cranberries (opt)
1/2 c Feta or blue cheese, crumbled (opt)
Dressing:
2 tb Red wine vinegar
1/2 c Mayonnaise
1/2 c Sugar

1.In a large bowl, combine the broccoli florets, onions, raisins, and bacon (also dried fruit and cheese if using).
2.In a small bowl, combine the vinegar, mayonnaise and sugar. Mix well until creamy and pour over broccoli mixture. Toss gently and refrigerate. Toss before serving and sprinkle with nuts.

Trout with Fruit Stuffing
4 dressed trout
Fruit Stuffing (as follows)
2 tb butter, melted
1 tb lemon juice

Fruit Stuffing:
1 c croutons, herb-seasoned
1 c dried fruit (apricots, raisins, cherries, cranberries, strawberries, prunes, etc), diced
1 shallot, diced
2 tb butter, melted
2 tb chicken broth or white wine
Salt and pepper to taste

Preheat oven to 425F. Grease baking dish, set aside.
1.Mix stuffing ingredients together, adding more liquid if necessary. Stuffing should be moist but still slightly firm.
2.Stuff fish with stuffing. Use toothpicks to hold edges of fish together so stuffin does not spill out.
3.Place fish in baking dish and drizzle with melted butter and lemon juice.
4.Bake uncovered for about 15 minutes or until fish flakes easily.

Fruited Couscous in Avocados
1 c Couscous
1 c Apple juice
1/4 c Prunes, pitted & chopped
1/4 c Dried cranberries
1/4 c Dried apples
1/4 c Apple juice concentrate, thawed
1/4 ts Cardamom, ground
1 tb Maple syrup
1/4 c Pecans, toasted & chopped
Avocados, halved, pits removed, edges rubbed with lemon juice

1.Place couscous in a small mixing bowl. Set aside.
2.Bring apple juice to a boil in a small saucepan; add dried fruit and simmer for 5 mins until fruit is softened. Take off heat and pour over the couscous. Cover & set aside until the juice is absorbed.
3.Stir in the apple juice concentrate, cardamom & maple syrup. Set aside.
4.Fill avocado halves with couscous mixture. Sprinkle with pecans and serve.

Hearty Fruit and Nut Muffins
1 c rice flour (can also use above mix)
1 tb baking powder
1/2 c oat flour
1/4 c nuts, chopped (cashews, almonds, pecans, walnuts, etc)
1/4 c honey
1/4 c oil (canola or safflower)
1 c milk
2 eggs, lightly beaten
1/2 c dried fruit, chopped (apricots, cherries, strawberries, apples, etc)
1/2 c fresh or frozen berries (cranberries, blueberries, raspberries, etc)

Preheat oven to 400F. Lightly oil and flour a 12-cup muffin pan.
1.Combine rice flour (or mix), baking powder and oat flour in large bowl.
2.In separate bowl, combine nuts, honey, oil, milk and eggs. Combine egg mixture with flour mixture, stirring gently. Stir in dried fruit and berries. 3.Pour batter into prepared muffin cups. Bake 20 minutes or until muffins are lightly browned and springy to the touch. Cool on a wire rack
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Old 02-16-2005, 06:59 PM   #16
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WOW. I am a copying fool...or nut, heeheehee.
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Old 09-29-2005, 09:35 AM   #17
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Alix

Quote:
Originally Posted by Alix
WOW. I am a copying fool...or nut, heeheehee.
Me too! Isn't this great? Like being in a store with every
thing on sale! Love it!!!!!
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Old 09-29-2005, 09:48 AM   #18
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http://thanksgiving.allrecipes.com/a...pleandDrie.asp

Found this recipe for turkey stuffing using dried cranberries. I bet they would also be good added to scones, or your favorite biscuit recipe. You could make a fall wreath using the cranberries, maybe some dried orange slices (craft store has them I think) etc.
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Old 09-29-2005, 09:52 AM   #19
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you can also make cranberry orange muffins
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Old 09-29-2005, 12:06 PM   #20
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So yummy!!! A great blend of citrus and chicken, noodles and tart berries.

Cranberry Oriental Chicken Salad


INGREDIENTS:

5 ounces dried Chinese noodles
3 tablespoons olive oil
2 tablespoons frozen orange juice concentrate, thawed
1 teaspoon coarsely ground pepper
3/4 teaspoon garlic powder
1/4 teaspoon ginger
6 ounces dried Cranberries
1 11-ounce can Mandarin oranges, drained
3 green onions, white and green parts, sliced
1 pound chicken tenders (or other chicken meat of choice)
2-3 tablespoons poppy seeds or sesame seeds
2 tablespoons oil (or 1 1/2 tbsp oil and 1/2 tbsp sesame oil)

DIRECTIONS:

Cook noodles (without flavor packet, if included) according to package directions. Rinse with cold water; drain thoroughly. Set aside.

Combine olive oil, orange juice concentrate, pepper, garlic powder and ginger, mixing vigorously with a fork. Add to noodles, tossing to mix. Gently toss in dried cranberries, oranges and green onions. Place in serving bowl; set aside.

Rinse chicken with cool water; pat dry. Sprinkle poppy seeds on a plate. Press one side of each chicken tender into poppy seeds. Heat oil in a medium frying pan. Place chicken, poppy seed side down, in the pan over medium heat - watch it carefully or this can burn. Cook until chicken is no longer pink inside, about 8 minutes, turning only once. Place chicken on top of noodles. Garnish with a little more spring (green) onion.

Makes 3 servings
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