Poached Salmon with Creamy Herb Sauce
Prep: 15 minutes
Cook: 5 minutes • Serves: 4 Continue reading
Prep: 20 minutes plus cooling and chilling
Bake: 1 hours 10 minutes • Serves: 8 Continue reading
Prep: 10 minutes
Roast: 25 minutes • Serves: 4 Continue reading
Prep: 30 minutes plus standing
Roast: 2-1/2 hours • Serves: 10 Continue reading
Prep: 20 minutes plus standing
Bake: 3 hours • Serves: 10 Continue reading
Prep: 25 minutes
Roast: 35 minutes • Serves: 6 Continue reading
Into each of 8 (6-ounce) Champagne flutes, add 1/4 cup chilled cranberry-pomegranate juice and 1-1/2 tablespoons chilled coconut vodka; gently stir. Top with 2 cans (12 ounces each) chilled lime hard seltzer; garnish with 8 pieces candied ginger and fresh cranberries, if desired.
Prep: 15 minutes
Cook/Roast: 35 minutes • Serves: 12 Continue reading
Prep: 15 minutes
Cook: 16 minutes • Serves: 12 Continue reading
Prep: 25 minutes plus chilling
Cook: 35 minutes • Serves: 8 Continue reading
Prep: 30 minutes
Roast: 3 hours • Serves: 12 Continue reading
Prep: 15 minutes plus thawing and standing
Bake: 25 minutes • Serves: 12 Continue reading
Prep: 20 minutes plus cooling and chilling
Cook: 10 minutes • Serves: 6 Continue reading
Prep: 20 minutes
Roast: 20 minutes • Serves: 8 Continue reading
Prep: 10 minutes
Cook: 10 minutes • Serves: 4 Continue reading
Prep: 10 minutes
Roast: 25 minutes • Serves: 8 Continue reading
In large pitcher, stir 1 bottle (750 ml) red wine, 8 sprigs fresh rosemary, 1 sliced lemon, 2 cups cranberry-pomegranate juice and 1/2 cup pomegranate arils; cover and refrigerate at least 2 hours or overnight. Just before serving, stir in 3 cans (12 ounces each) chilled cranberry-lime hard seltzer; serve over ice. Makes about 8 cups.
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Prep: 20 minutes plus cooling and chilling
Bake: 30 minutes • Serves: 15 Continue reading
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