Search Results (954 found)
cooking.nytimes.com
This recipe is by David Tanis and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Just as the name says, this beautiful and light-tasting quinoa salad features cranberries, apples, and pecans in a Dijon mustard and cinnamon dressing.
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Use this pretty pink sauce as a sandwich spread, or as a dressing for chicken salad.
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Cranberry juice combined with ginger ale and pineapple juice produces a nice pink punch perfect for parties.
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A Thanksgiving leftovers sandwich recipe with layers of roast turkey, mashed potatoes, stuffing, vegetables, and cranberry sauce.
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This never fails to be "the best cranberry sauce I've ever tasted". Don't trust me, just try it!
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A tantalizing concoction of vodka, melon and raspberry liqueurs shaken together with cranberry and pineapple juices.
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Cranberries need to be cooked for only a few minutes before they burst and form a sauce.
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Get a touch of heat onto your holiday dinner table by using a Thai chile pepper in a cranberry chutney bursting with apple, orange, and cinnamon flavors.
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Get Pan Seared Day Boat Scallops over Sprout Salad with Cranberry Horseradish Dipping Sauce Recipe from Food Network
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This quick and easy homemade cranberry sauce is made just in minutes on your counter, not your stove!
cooking.nytimes.com
Don't toss that little bit of cranberry sauce leftover from Thanksgiving dinner This recipe, which we developed for a special kids' edition of The New York Times, calls for making it into a savory-sweet salsa that everyone will love Just add some chopped fresh tomatoes, onion, garlic, cilantro and jalapeño to prepared whole cranberry sauce (not the jellied stuff)