Showing results 1 - 20 of 111 for apple.
Crisp apples, earthy leeks and nutty pecans make this pilaf a standout. Try out a favorite (or new) brown rice blend in this recipe: Those with wild rice, red rice or even barley and rye will work wonderfully. Just remember that different blends can cook or absorb at slightly different rates, so don't hesitate to add a tablespoon more water or broth if the rice looks like it is drying out too quickly or, if the grains are tender and you see too much liquid, simmer the pilaf uncovered for a few minutes.
A delicious pie that uses fruit sweetened apricot spread and honey instead of sugar.
The baked tempeh in these open-face sandwiches is juicy and sweet. Use your favorite variety of apple to make this recipe since any kind will bake up nicely in the tamari and apple juice marinade.
Apple cider's sweetness is a perfect foil for turnip's earthy character. Serve these alongside roasted chicken, pork or lamb.
Try this autumn cheesecake for your next dinner party. The apple and walnut topping adds a sophisticated touch to every creamy bite!
Originating from the Alsace region of France, this dish combines both fresh and dried apples, as well as apple juice or cider, to lend a hint of sweetness to the tender braised pork. Use your favorite variety of apple or try Fuji or Honeycrisp. Serve with boiled new potatoes or rice.
These nutritious waffles are dense and packed with flavor from vanilla and apples. The recipe can easily be doubled and any leftovers reheated in a toaster oven and served with yogurt, nuts, fresh fruit or unsweetened apple butter.
To get a consistent crisper look when assembling your tart, take each apple, peel it, cut it in half, trim out the core with a small paring knife, then lay the half core-side down on a cutting board. Keeping the half apple steady, run a paring knife through it to create even slices then leave the sliced half there undisturbed and repeat with other
apples. When assembling tart, lift each sliced half as one and fan out slices as you lay them on the crust for even spacing.
This classic apple pie combines Fuji and Granny Smith apples for a deliciously tart-sweet flavor. We bake this pie long enough for the apples to be exceptionally tender. Brush the top of the pie with a little milk and sprinkle with raw turbinado sugar before baking for a beautiful crust.
For those of us who can never decide which pie we like best, this pie is the best of both worlds. With apple pie on the bottom and pumpkin pie on top, everyone wins! Serve with scoops of vanilla ice cream for an extra treat.
This unique entrée brings together sweet apples and savory roasted salmon. The shingled topping of alternating red and green-skinned apples results in a dazzling presentation. Serve with sautéed greens and rice pilaf.
Kielbasa are fully cooked smoked sausages traditionally made of pork, but also available made with beef, turkey or chicken. Paired with sweet apples and tangy onions, they make terrific, easy-to-prepare kabobs. The cooking time is short for these as the sausage is already cooked.
These nutritious and delicious silver dollar pancakes are a great way to get your oatmeal. With only five ingredients, most of which are pantry staples, they're simple to make any day of the week.
Sweet potatoes and apples add moistness and natural sweetness to this simple cake.
This recipe is wonderful for brunch or afternoon tea. It is also a good candidate to make ahead when you know your time will soon be precious. To freeze, wrap tightly in a layer or two of plastic wrap and then in a resealable plastic bag. Thaw in the refrigerator overnight before serving. For dessert, top slices of this gently sweet treat with dollops of lemon curd, whipped cream or vanilla ice cream.
An excellent topping for sandwiches, chicken, pork or steamed greens. The spiciness of the finished chutney will depend on the heat of your curry powder, so increase or decrease the amount you use to suit your tastes and add pepper flakes if you want even more kick.
A simple mixture of nuts, raisins and spices makes a delicious topping for Honeycrisp apples.
We like the flavor and firm texture of Honeycrisp apples in this quick sauté, but other crunchy, sweet-tart varieties such as Galas or Braeburns will work too.
If you're always looking for a new way to eat oatmeal, how about on the go? You can enjoy these tasty squares warm, at room temperature or even cold for breakfast or a snack. They're simple to make ahead and keep in an airtight container in the refrigerator so you can grab and go throughout the week. Steel cut oats baked like this will retain much of their crunch; if you’d like softer oats, combine the almond milk and oats in a medium bowl and let soak for several hours or overnight before assembling the bars.
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