|Grilling with chef George Hirsch|
|by George Hirsch|
Barbecuing is not a passing fad -- it's a passion. Grilling with Chef George Hirsch features 250 easily prepared, flavorful, and exciting new recipes.
1 - 10 of 121 for cranberry nut mold
Heat cranberry juice and dissolve Jello in it. Stir in crushed pineapple and nuts. Chill. Good with a chicken casserole.
In 3 quart ... spoon, about 2 hours. Gently fold in celery, walnuts into gelatin mixture, pour into 8 cup mold. Cover and refrigerate until set 3 1/2 hours.
Drain cranberries, use juice in Jello. Prepare Jello and chill until just before setting Add celery and nuts and chill in mold until firm.
Soften unflavored gelatin ... and wine or cranberry juice; heat to ... greased 8 cup mold. Cover and ... dressing. Garnish with celery leaves. Serves 10-12.
Heat cranberry sauce and strain. ... cranberries, apple and nuts. Mix and ... a pretty crystal bowl, or you can mold it. Chill several hours until firm.
Place cranberries in ... juice, celery, and nuts to cranberries. Stir ... a 4-5 cup mold. Chill firm ... onto a serving plate and garnish with apple wedges.
Lightly oil a 12-cup fluted tube pan. In large bowl dissolve gelatin in boiling water. Chill until slightly thickened, but not set. Stir in remaining ...
Dissolve gelatin in ... and add to the gelatin. Mash cranberry sauce and add to gelatin mixture. Stir in the nuts. Place in the mold and chill until firm.
Bring to boil ... over 1 package cherry Jello and stir well. When partially set, add celery, apples, nuts, and salt. Recipe can be doubled for large mold.
Spray pan with Pam. Dissolve Jello in water. Add cranberries. Mix. Add sour cream. Chill. Add pineapple and nuts when slightly thickened.
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