Recipes Included On This Page Coconut Chicken with Garlic and Ginger Sauce Cranberry Bread Pudding With Orange Sauce Cranberry Kumquat Compote Cranberry Kumquat Relish Cranberry Orange Bread Cranberry Pear Chutney Cranberry Punch #1 Cranberry Punch #2 Cranberry Punch #3 Cranberry Punch #4 Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Coconut Chicken with Garlic and Ginger Sauce Recipe By : Basic Flavorings: Spices Serving Size : 4 Preparation Time :0:00 Categories : Volume 3, Dec. '98 Chicken Citrus Coconut Main Dishes Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 1 tablespoon olive oil 8 chicken pieces -- skin on 2 shallots -- chopped 1 garlic clove -- crushed 1 piece fresh ginger -- (1-inch) minced 1 cup coconut milk 2 tablespoons orange marmalade -- or kumquat marmalade salt black freshly ground pepper 2/3 cup shredded coconut -- toasted, to serve 1. Heat the butter and olive oil in a large skillet. Add chicken and cook for about 3 to 4 minutes until browned on all sides. Remove from skillet with a slotted spoon and set aside in a warm place. 2. Add the shallots, garlic, and ginger to the skillet and saute for 2 minutes, until softened and transparent. 3. Return the browned chicken to the skillet and stir in coconut milk, marmalade and seasoning. Simmer, uncovered, for about 5-10 minutes, or until the chicken is tender. [see tip] 4. Sprinkle with toasted coconut and serve with fragrant Thai rice. TIP from Illustration: pieces of chicken are approximately same size and weight: legs, thighs, backs. *INFO* Recipe from Clare Gordon-Smith, Ed. (1996) Basic Flavorings: Spices (Courage Books), Posted on FareShare 12-98 by kitpath@earthlink.net 12/98 - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 26076 0 0 0 0 0 * Exported from MasterCook * Cranberry Bread Pudding With Orange Sauce Recipe By : Prudence Hilburn Serving Size : 1 Preparation Time :0:00 Categories : Cranberries Desserts Sauces Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups crumbled raisin bread 1 quart milk 3 eggs -- slightly beaten 1 1/3 cups sugar 1 tablespoon vanilla extract 1 teaspoon grated orange rind 1 cup cranberries 1 cup chopped pecans 1/4 cup butter or margarine Heat the oven to 350 degrees F. In a large bowl combine the bread and milk. Set aside. In a medium-sized bowl combine the eggs, sugar, vanilla, and orange rind. Mix until blended. Pour the egg mixture into the bread/milk mixture. Mix well. Stir in the cranberries and pecans. Melt the butter in a 9x13x2-inch baking pan. Pour the pudding mixture into the pan. Bake for 1 hour. Serve with warm orange sauce. From http://www.annistonstar.com/yourtable/yourtable_19981125_1598.html MC and Posted to FareShare by J Pellegrino 12/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Kumquat Compote Recipe By : Gourmet Magazine, 11/97 Serving Size : 1 Preparation Time :0:00 Categories : Volume 3, Dec. '98 Cranberries Citrus Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound kumquats -- (about 10) 1 12 ounce bag cranberries -- fresh or unthawed frozen (about 3-1/2 cups) 1 cup water 1 cup sugar With a sharp thin knife thinly slice kumquats crosswise, removing seeds. Pick over cranberries. In a small saucepan bring water with sugar to a boil and simmer, stirring until sugar is dissolved, 5 minutes. Add kumquats and simmer 5 minutes. With a slotted spoon transfer kumquats to a bowl. Add cranberries to syrup and simmer 10 minutes. Cool mixture completely. (Cranberry mixture and kumquats may be made 3 days ahead and chilled in separate airtight containers - so kumquats will retain their color). Just before serving, stir kumquats into cranberry mixture. Makes about 3 1/2 cups. Can be prepared in 45 minutes or less. Gourmet November 1997 Recipe from http://food.epicurious.com/db/recipes/recipesH/9/14469.html Posted to FareShare 11/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Kumquat Relish Recipe By : www.mymenus.com Serving Size : 1 Preparation Time :0:00 Categories : Citrus Cranberries Pesto Volume 3, Dec. '98 Pickles/Relish & Chutney Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 pound fresh cranberries 10 kumquats -- (or 1 sm orange), -- cut in 1" pieces 1 cup sugar 1/4 cup dried currants Combine cranberries, kumquats and sugar in a food processor. Process until finely chopped. Transfer to a nonreactive bowl. Stir in currants and set aside about 1 hour before serving chilled or at room temperature. Recipe from www.mymenus.com Posted to FareShare 12/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Orange Bread-Hand Or Abm-1 1/2 Pound Recipe By : Becky Low, Utah State University Extension Serving Size : 1 Preparation Time :0:00 Categories : Volume 3, Dec. '98 Bread Machine Breads - Yeast Cranberries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water 3/4 cup cranberry sauce 2 3/4 cups flour 1 tablespoon sugar 1 1/2 teaspoons salt 3 tablespoons regular nonfat dry milk -- (optional) 2 tablespoons orange peel -- finely grated 1 1/2 teaspoons yeast -- for bread machines 2 tablespoons butter 1/3 cup dried cranberries -- (optional) Makes 1 1/2 pound loaf. Add ingredients according to order listed or follow bread machine instructions. Set crust color and turn on machine. Check dough as machine kneads, add additional flour (1 tablespoon at a time) as needed to make dough right consistency. By Hand: Combine warm water with cranberry sauce, sugar, salt, and orange peel. Soften butter and add. Combine flour, dry milk and yeast. Stir into liquid. If dough is too stiff, add a tablespoon of water at a time. If dough is too soft, add a tablespoon of flour at a time. Knead dough on a lightly floured surface until smooth and elastic (about 10 minutes) Place in a clean greased bowl, cover, set in warm place and allow to rise until double in bulk. Punch down. Shape into a round loaf, place on greased cookie sheet, cover, and allow to rise until double in bulk. Bake at 350 degrees for 20-30 minutes or until done. Brush surface with melted butter, place on cooling rack. Amount Per Slice Calories 228 Calories from Fat 30 Fat 13% Protein 8% Carb. 79% Recipe from http://www.ksl.com/TV/recipes/files/1123cran.htm Kitpath/Pellegrino 12/98 Posted to FareShare 12/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - NOTES : A real easy recipe when made in the bread machine. Instructions included for making this bread by hand. Either way it is made it tastes great. Try it for breakfast with a cream cheese. Nice compliment to the holiday season and great for using leftover cranberry sauce. * Exported from MasterCook * Cranberry Pear Chutney Recipe By : Prudence Hilburn Serving Size : 1 Preparation Time :0:00 Categories : Condiments/Seasonings Cranberries Fruit Nuts Pears Pickles/Relish & Chutney Volume 3, Dec. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package cranberries -- (12 oz.) 1 1/2 cups firmly packed light brown sugar 1/3 cup chopped nuts -- (pecans, walnuts or almonds) 1/2 cup raisins 1/3 cup chopped celery 3/4 cup peeled and chopped fresh pears 2 tablespoons vinegar 1/4 teaspoon ground cloves 1 teaspoon ground ginger Combine all ingredients in a large pan. Bring to a boil. Reduce heat to simmer. Continue cooking for about 30 to 40 minutes or until cranberries are tender and the mixture has thickened. Makes about 3 cups. From http://www.annistonstar.com/yourtable/yourtable_19981125_1598.html MC and Posted to FareShare, J Pellegrino 12/98 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Punch #1 Recipe By : Republican Woman's Cookbook Desserts 1970 Serving Size : 12 Preparation Time :0:00 Categories : Beverages Volume 3, Dec. '98 Cranberries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 qt cranberry juice 1 qt ginger ale 8 oz dark rum pineapple chunks Mix first 3 ingredients; serve over ice in punch bowl. Garnish with the pineapple chunks. NOTES : From the National Federation of Republican Women 1970 Posted on FareShare 12-98 by Salli Schwartz <honns@gate.net> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Punch #2 Recipe By : Republican Woman's Cookbook Desserts 1970 Serving Size : 30 Preparation Time :0:00 Categories : Beverages Volume 3, Dec. '98 Cranberries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 c cranberry juice 1 1/2 c sugar 4 c pineapple juice 1 tbsp almond extract 2 qt ginger ale Combine first 4 ingredients, stirring until sugar is dissolved; chill thoroughly. Add ginger ale just before serving. NOTES : From the National Federation of Republican Women 1970. Posted on FareShare 12-98 by Salli Schwartz <honns@gate.net> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Punch #3 Recipe By : Republican Woman's Cookbook Desserts 1970 Serving Size : 1 Preparation Time :0:00 Categories : Beverages Volume 3, Dec. '98 Cranberries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 c sugar 6 1 inch stick cinnamon bark 2 tsp whole allspice 1 tsp. whole cloves -- (1 to 2) 1/4 tsp salt 1 qt cranberry juice cocktail 1 can (No.2 size) unsweetened pineapple juice 1 bottle (12 oz.) ginger ale -- chilled Combine all ingredients except ginger ale; simmer for 10 minutes. Strain and chill. Add the ginger ale. No yield given. NOTES : From the National Federation of Republican Women 1970. Posted on FareShare 12-98 by Salli Schwartz <honns@gate.net> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Punch #4 Recipe By : Republican Woman's Cookbook Desserts 1970 Serving Size : 50 Preparation Time :0:00 Categories : Beverages Volume 3, Dec. '98 Cranberries Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 12 oz. cans frozen orange juice 3 12 oz. cans frozen lemon juice 2 cans large size pineapple juice 2 qts cranberry juice cocktail 3 qts ginger ale Mix all the ingredients together except ginger ale; add ginger ale just before serving. Place ice block in punch bowl; pour punch over ice block just before serving. May be halved. 1 pint white rum may be added to one half. NOTES : From the National Federation of Republican Women 1970. Posted on FareShare 12-98 by Salli Schwartz <honns@gate.net> Subscribe to the Cyberkitchen Food List Get the best recipes in town. www.onelist.com/subscribe.cgi/cyberkitchen S. Schwartz Visit AUNT SALLI'S CYBERKITCHEN http://members.tripod.com/honns Subscribe to the Cyberkitchen Mailing List. http://www.onelist.com/subscribe.cgi/cyberkitchen - - - - - - - - - - - - - - - - - -

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.