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Pomegranate Picks - 490 recipes

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FOR SYRUP: Place pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over med-heat

  • 4 cups pomegranate juice
  • 1/2 cup sugar
  • 1 tablespoon freshly squeezed lemon juice
4.4/5 (12 Votes)

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(You will find thing's you do not find here, there) Follow or friend me on Facebook for even more recipe's,etc: htt...

  • For the Gingersnap Crust:
  • 1 stick of unsalted butter
  • 1 3/4 cup gingersnap crumbs
  • 3 tablespoons brown sugar
  • For the cheesecake and glaze:
  • 32 ounces whipped cream cheese
  • 16 ounces sour cream (full-fat)
  • 8 tablespoons unsalted butter
  • 5 eggs
  • 2 tablespoons Cornstarch
  • 1 1/2 cup sugar
  • 2 1/2 tablespoons dark rum
  • 2 tablespoons cognac
  • 1 teaspoon nutmeg
  • 1/2 cup pomegranate seeds
  • 1/2 cup pomegranate juice
4.4/5 (12 Votes)

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Recipe courtesy of Ina Garten

  • 2 cups (16 ounces) good vodka
  • 1 cup (8 ounces) orange liqueur (recommended: Cointreau)
  • 1 cup (8 ounces) pomegranate juice (recommended: Pom Wonderful)
  • 1/2 cup freshly squeezed lime juice (3 limes)
  • Lime peel strips, to garnish
4.4/5 (12 Votes)

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In each of 2 flutes, add 1 1/2 oz

  • 3 ounces pomegranate juice
  • 16 pomegranate seeds
  • 1/2 ounce fresh lime juice
  • Champagne
4.3/5 (18 Votes)

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Pour the 2 table­spoons of pome­gran­ate juice into a small, heat­proof bowl

  • 1 (9 inch) deep-dish gra­ham cracker crust
  • 1 1/4 cup POM pome­gran­ate juice, + 2 tablespoons–divided
  • 1 enve­lope (1/4 oz. size) unfla­vored gelatin
  • 2 cups heavy whip­ping cream + 2 tablespoons–divided
  • 3 ounces white chocolate
  • 1/4 cups gran­u­lated sugar
  • 2 –3 drops red gel food coloring
  • 3 ounces bit­ter­sweet choco­late, chopped for melting–for the choco­late gar­nish, if desired
  • pome­gran­ate arils and extra whip­ping cream, for garnish
4.3/5 (18 Votes)

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In a bowl, mix flour, 2/3 cup sugar, baking powder and salt

  • 2 cups all-purpose flour
  • 2/3 cup sugar, plus extra for the topping
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup minced crystallized ginger
  • 1 teaspoon grated lemon peel
  • 1 1/4 cups pomegranate seeds
  • 1 cup milk
  • 1 large egg
  • 1/4 cup (1/8 lb.) butter or margarine, melted and cooled
4.4/5 (9 Votes)

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This simple salad has delicious fall veggies like roasted squash, cauliflower, and brussels sprouts, plus sweet and...

  • SALAD:
  • 2 cups cauliflower florets
  • 2 cups butternut squash slices
  • 3 cups halved brussels sprouts
  • 2 cups cannellini beans (cooked and drained)
  • 3 tablespoons dry pomegranate seeds
  • 3 tablespoons dry mulberries
  • DRESSING:
  • 3 tablespoons champagne vinegar
  • 1 tablespoon prepared horseradish
  • 1 teaspoon minced garlic
  • 2 teaspoons minced scallions
  • 1 pinch chili flakes
  • 1 teaspoon salt
  • 1/2 cup extra virgin olive oil
4.4/5 (9 Votes)

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ADD boiling water to gelatin mixes in large bowl; stir 2 min

  • 1-1/2 cups boiling water
  • 2 pkg. (3 oz. each) JELL-O Lemon Flavor Gelatin
  • 1-1/2 cups cold water
  • 1 Tbsp. each lemon zest and fresh lemon juice
  • 1 mango, peeled, chopped
  • 1/2 cup pomegranate seeds
  • 2/3 cup thawed COOL WHIP Whipped Topping
4.4/5 (9 Votes)

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Tart cider vinegar balances the sweet pomegranate jelly

  • 2 t olive oil
  • 4 (6 oz.)bone-in, center-cut loin pork chops about 1/2" thick
  • 1 t ground coriander
  • 3/4 t salt, divided
  • 1/4 C chopped shallots
  • 1/4 t dried thyme
  • 2 garlic cloves, minced
  • 2 T cider vinegar
  • 1 C fat free, less sodium beef broth
  • 1/3 C Aunt Bunny's Pomegranate Wine Jelly
  • 1/4 t black pepper
  • 1 t cornstarch
  • 1 t water
  • Chopped fresh chives (optional)
4.4/5 (9 Votes)

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1. Preheat oven to 350°F (180°C)

  • Meringue:
  • 8 egg whites
  • 1/2 tsp (2 mL) salt
  • 1 1/2 cups (375 mL) sugar
  • 1 tsp (5 mL) white vinegar
  • 2 cups (500 mL) chopped toasted almonds
  • 1 tsp (5 mL) cornstarch
  • 2 tbsp (25 mL) icing sugar
  • Filling:
  • 4 passion fruit, halved
  • 1 cup (250 mL) mascarpone
  • 1/4 cup (50 mL) icing sugar
  • 1 cup (250 mL) whipping cream
  • 1 cup (250 mL) pomegranate seeds
  • ALMOND BRITTLE:
  • 1 cup (250 mL) granulated sugar
  • 1 tbsp (15 mL) corn syrup
  • 1/2 cup (125 mL) water
  • 1/2 cup (125 mL) toasted almonds, chopped
4.4/5 (9 Votes)

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1. Heat oven to 425 degrees F

  • 1 tsp. ground cumin
  • 1/2 tsp. garlic powder
  • 1/4 tsp. chipotle chili powder
  • kosher salt
  • Pepper
  • 1 tbsp. olive oil
  • 2 large boneless, skinless chicken breasts
  • 4 medium radishes
  • 2 scallions
  • 1 large avocado
  • 1/4 c. pomegranate seeds
  • 1 tbsp. fresh lime juice
  • 1/2 c. fresh cilantro leaves
  • 8 small flour tortillas
  • sour cream
4.5/5 (4 Votes)

By

Whole30 Customize to how spicy you like it

  • 3 lb beef chuck roast or other cut that's not super lean
  • 2 tsp fine sea salt
  • 1 tbsp ghee
  • 1 small habanero pepper or 1 large jalapeño pepper, seeded & chopped finely
  • 2 cups beef broth, reduced sodium if possible and read labels
  • 2 cups pomegranate juice, make sure it's no sugar added
  • Sea salt and black pepper, to taste
4.5/5 (4 Votes)

Any burning questions? Our chefs answer!

Pomegranate Habanero Beef POMEGRANATE SYRUP OR MOLASSES