FRUIT COCKTAIL CHICKEN
Provided by Sugarbug
Time 5h
Yield 12
Number Of Ingredients 6
Steps:
- Place chicken, skin side up, in shallow roasting pan. Pour syrup from fruit and soy sauce over chicken. Add garlic. Bake at 350 degrees F for about 1 hour, basting often. Pour liquid from chicken into saucepan. Add sweet and sour sauce. Boil until sauce thickens and is reduced to about 3 1/2 cups. This will take about 40 minutes. Pour sauce over chicken. Cover with aluminum foil and refrigerate overnight. The next day, bake chicken, uncovered, basting frequently, for about 30 minutes. Add drained fruit and bake 30 minutes longer.
HOMEMADE FRUIT COCKTAIL
Succulent seasonal fruit and a simple syrup form the basis of this fresh-tasting treat, the perfect finish to a light meal, or a terrific topping for ice cream.
Provided by Cheri Liefeld
Categories Side Dish
Time 1h30m
Yield 6
Number Of Ingredients 8
Steps:
- In heavy saucepan, heat sugar, water, lime juice and basil over high heat, stirring occasionally, until sugar is dissolved. Remove from heat; discard basil sprig.
- In large glass bowl, mix nectarines, peaches, cherries and pineapple. Pour sugar syrup over fruit; stir to coat. Refrigerate until chilled, at least 1 hour.
Nutrition Facts : ServingSize 1 Serving
FRUIT COCKTAIL DELIGHT
I use convenient canned fruit cocktail and instant pudding to prepare this dessert. It makes a refreshing and pretty finale to any meal, especially when it's served in glass dishes. I sometimes garnish each serving with whipped cream and a cherry.-Bonnie Evans, Cameron, North Carolina
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, combine fruit cocktail and dry pudding mix; stir for 2 minutes. Let stand for 2 minutes or until soft-set. Chill until serving. Fold in marshmallows just before serving. Garnish with nuts if desired. Refrigerate leftovers.
Nutrition Facts : Calories 95 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 667mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
BAKED FRUITY CHICKEN
This chicken is absolutely delicious and moist. Its' slightly sweet flavor & sauce keeps everyone asking for more. I always serve it over a bed of rice with plenty of steamed vegetables. I often substitute canned peaches for the fruit cocktail. If you desire more sauce, simply use all of the syrup from the canned fruit. It turns out much tastier if made with chicken pieces with the skin left on.
Provided by Milwaukee Girl in t
Categories Whole Chicken
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 375 degrees.
- In a 13 X 9-inch pan, melt butter in the oven.
- In a plastic bag or large bowl with a cover, combine flour, salt, paprika and pepper.
- Shake chicken, a few pieces at a time, in flour mixture. Arrange chicken in pan, skin-side-up.
- Combine remaining ingredients with 1/2 cup of reserved syrup. DO NOT COMBINE fruit cocktail. Pour mixture over chicken pieces.
- Bake at 375 degrees for 50 minutes, basting occasionally with sauce.
- Spoon fruit cocktail over chicken; sprinkle with additional cinnamon if desired.
- Return to oven and bake for 15 - 20 minutes longer or until chicken is tender.
FRUIT COCKTAIL CAKE II
Steps:
- Cream 1 1/2 c sugar with the eggs. Add fruit cocktail (including liquid). Add the flour and baking soda--mixing well with beater. Pour into a greased and floured 9 inch round cake pan.
- Bake at 350 degrees F (175 degrees C) about 15-20 minutes. Usually bakes best in thick aluminum cake pans.
- To Make Frosting: Mix well the cup of sugar, canned milk and stick of margarine. Cook slowly till mixture blends. Cook about 2 minutes more; remove from heat. Add vanilla, chopped nuts and coconut. Stir mixture until thick. Spread on cake.
Nutrition Facts : Calories 539.3 calories, Carbohydrate 102.5 g, Cholesterol 59 mg, Fat 13 g, Fiber 2.6 g, Protein 6.6 g, SaturatedFat 5.8 g, Sodium 576.9 mg, Sugar 58.8 g
FRUIT COCKTAIL SQUARES
This is a fruity bar cookie, good for coconut and maraschino cherry fans.
Provided by Rosina
Categories Desserts Cookies Bar Cookie Recipes
Yield 12
Number Of Ingredients 12
Steps:
- Drain the fruit cocktail and reserve 1/3 cup of the syrup. Add the 1 tablespoon maraschino cherry syrup to the reserved fruit cocktail syrup. Chop the drained fruit, and set it aside.
- Stir together in a bowl the flour, baking soda, baking powder, and salt.
- In a large bowl, cream together the butter or margarine and sugar. Beat in the egg and vanilla extract.
- Add the flour mixture, alternating with the syrups, to the creamed mixture. Mix well. Stir in the chopped fruit, the coconut and the cherries.
- Spread dough into a greased 9 inch square pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool. Sprinkle sifted confectioners' sugar over the top if desired. Cut into squares.
Nutrition Facts : Calories 147.4 calories, Carbohydrate 23.4 g, Cholesterol 25.7 mg, Fat 5.3 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 3.4 g, Sodium 128.1 mg, Sugar 6.8 g
FRUIT COCKTAIL DESSERT
This recipe was found in the July/August 2005 Home Cooking magazine, & includes one of my childhood favorite ingredients, fruit cocktail!
Provided by Sydney Mike
Categories Dessert
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees F, then lightly coat the inside of a 9"x9" baking pan with cooking spray.
- In a medium bowl, blend the reserved fruit cocktail juice & the cake mix, then gently fold in the fruit, before pouring into the prepared baking pan.
- Bake 40 to 45 minutes or until the top is golden.
- Serve warm, but refrigerate leftovers.
Nutrition Facts : Calories 340.7, Fat 7.5, SaturatedFat 1.1, Cholesterol 1.3, Sodium 426.6, Carbohydrate 66.8, Fiber 1.8, Sugar 43.5, Protein 3.3
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