Cranberry Poppy Seed Coleslaw Food

CRANBERRY-POPPY SEED COLESLAW

Steps:

• Cook and stir almonds in a skillet over medium-high heat until lightly browned, 3 to 5 minutes. Cool completely.
• Toss cabbage with just enough dressing to coat in a large bowl. Add cranberries and almonds; stir.

POPPY SEED SLAW

Steps:

• In a large bowl, combine the coleslaw, cranberries and almonds. Combine the salad dressing, salt and pepper; drizzle over salad and toss to coat. Refrigerate for 1 hour before serving.

COLESLAW WITH APPLES AND POPPY SEEDS RECIPE

Steps:

• Combine the green cabbage, red cabbage, carrot, green onion, bell pepper, and apple in a large bowl. In another bowl, whisk together the mayonnaise, olive oil, vinegar, lemon juice, poppy seeds, and season with salt and pepper to taste. Pour the dressing over the cabbage mixture and stir until well combined. Refrigerate for at least one hour and serve cold.

OLD FASHIONED POPPY SEED OR COLESLAW DRESSING

Steps:

• Place the first five ingredients in a blender in the order listed. Pulse and blend until smooth. (May need to stop and stir up from bottom.)
• Slowly, through the top of the blender, with the blender running, drizzle in the oil and blend until emulsified.
• Stir seeds in by hand. Refrigerate. The mixture will become slightly thicker when chilled. Makes about a cup.
• Note: if bottled lemon is used, check to see if it needs to be mixed with water to mimic the strength of an actual lemon; it may be concentrated.

CRANBERRY COLESLAW

Steps:

• In a small bowl, combine the first six ingredients. Place cabbage in a serving bowl. Add mayonnaise mixture and toss to coat evenly. Fold in cranberries. Serve immediately.

CRANBERRY-POPPY SEED COLESLAW

Steps:

• Cook and stir almonds in a skillet over medium-high heat until lightly browned, 3 to 5 minutes. Cool completely.
• Toss cabbage with just enough dressing to coat in a large bowl. Add cranberries and almonds; stir.

CRANBERRY POPPY SEED PIE

Steps:

• Almonds: Preheat oven to 275 degrees F. Spread almonds on a baking sheet and toast for 15 minutes, or until the almonds are golden brown. Remove from the oven and set aside. Poppy Seed Crust: Raise the oven temperature to 475 degrees F. Combine flour, salt and poppy seeds in a bowl. Cut butter or margarine into mixture until it's uniform but coarse. Sprinkle with water, toss with a fork and press into a ball. Roll out onto a floured surface. Line a 9-inch pie plate, leaving 1 inch hanging over the edge. Fold under and flute. Prick side and bottom. Bake for 12 to 15 minutes, or until lightly browned. Filling: Soften gelatin in 1/4 cup cranberry juice. Set aside. Chop cranberries and place in the blender. Add 1 cup cranberry juice and blend. In a medium-size saucepan, boil the cranberry mixture for 3 minutes over medium heat. Add the sugar and stir until it's dissolved. Remove from heat and add the softened gelatin. Place 1 1/2 cups mixture in the pie shell. Refrigerate. Set aside the remaining filling to cool at room temperature. When mixture in pie shell is cooled and slightly thickened, mix 1/3 cup almonds and 2 cups whipped topping into the remaining cranberry mixture. Spoon the cranberry mixture on top of the pie shell. Chill at least 2 hours in refrigerator. Before serving, garnish with the remaining whipped topping and almonds.

CRANBERRY POPPY SEED LOAF

Steps:

• In large bowl, combine flour, granulated sugar, poppy seed and baking powder; set aside.
• In small bowl, combine milk margarine, Egg Beaters®, vanilla and lemon peel.
• Stir milk mixture into flour mixture just until moistened.
• Stir in cranberries.
• Spread batter into greased 8 1/2X 4 1/2X2 1/4-inch loaf pan.
• Bake at 350°F for 60 to 70 minutes or until toothpick inserted in center comes out clean.
• Cool in pan on wire rack.
• Drizzle with Powdered Sugar Glaze, if desired.
• Powdered Sugar Glaze: In small bowl, combine powdered sugar and water until smooth.