Recipe For Roasted Apple Curried Chicken with Rice

Ingredients

1/2 cup honey
1/4 cup maple syrup
5 tablespoons curry powder
4 tablespoons ground nutmeg
4 tablespoons paprika
3 tablespoons cayenne pepper
3 tablespoons whole black peppercorns
1 (6 pound) whole chicken
3 apples, cored and diced
3 shallots
2 small onions
3 cups water
3 cups brown rice

Directions

Preheat the oven to 250 degrees F (120 degrees C).

In a medium bowl, mix together the honey, maple syrup, curry powder, nutmeg, paprika, cayenne, and black peppercorns. Rub some of this mixture all over the chicken, including under the skin, and inside the cavity. Stuff the shallots, onions, and pieces of one apple into the chicken’s cavity. Coat the remaining apples with the spice mixture, and place in a roasting pan. Place the chicken in the pan, and pour brown rice around the outside. Pour the water over the rice, making sure that all of the rice is down in the water.

Bake uncovered for about 5 hours. The chicken juices should run clear, and rice should be tender.

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Baked Apples in Caramel Cream Recipe

Ingredients

3 tablespoons brown sugar
1/4 cup hot water
4 large Rome beauty apples, cored
1 tablespoon lemon juice
12 individually wrapped caramels, unwrapped
1/2 cup whipping cream

Directions

Combine brown sugar and water in an 9-in. square baking dish. Peel the top half of each apple; brush with lemon juice. Place in the baking dish. Fill each with three caramels. Bake at 350 degrees F for 60-65 minutes or until apples are tender, basting every 20 minutes. Carefully lift apples, allowing any caramel in centers to drip into pan, and place in individual dessert dishes. Pour sauce into a small saucepan; add cream. Cook and stir over medium-low heat until sauce is smooth and thick. Spoon over apples; serve immediately.

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How To Make Marinated Pork Medallions with a Ginger-Apple Compote

Ingredients

2 cups balsamic vinegar
2 tablespoons minced garlic
1 tablespoon chopped fresh thyme
1 cup olive oil
1 pork tenderloin, cut into 2 inch pieces

1/2 cup butter
1/4 cup packed brown sugar
1 apple, thinly sliced
1/4 cup dried cherries
1 tablespoon minced fresh ginger root
1 pinch ground cinnamon
1 pinch ground nutmeg

Directions

Puree the balsamic vinegar, garlic, and thyme in a blender until mixed. With the blender running, slowly pour in the olive oil until thickened and incorporated. Pour the marinade into a resealable plastic bag. Add the pork pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.

Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the pork from the marinade, and shake off excess. Discard the remaining marinade.

Cook the pork on the preheated grill until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Once cooked, remove from the grill, cover with aluminum foil, and allow to rest for 5 to 10 minutes before slicing.

While the pork is cooking, melt the butter in a saucepan over medium heat. Stir in the brown sugar until it begins to simmer. Add the apples, cherries, ginger, cinnamon, and nutmeg. Cook and stir until the apple is tender, about 5 minutes. Serve the sliced pork topped with the apple compote.

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How To Make Candy Apple Salad

Ingredients

4 cups Granny Smith apple – peeled, cored and chopped
1/2 cup white sugar
1 (8 ounce) can crushed pineapple, with juice
1 tablespoon all-purpose flour
1 egg, beaten
1 tablespoon white vinegar
1 (8 ounce) container frozen whipped topping, thawed
1 cup coarsely chopped dry roasted peanuts

Directions

In a saucepan over medium heat, stir together the egg, flour, sugar, vinegar and pineapple. Cook until thick, about 6 minutes. Set aside until completely cool.

In a large serving bowl, fold together the pineapple mixture and whipped topping. Carefully mix in the apples and 1/2 cup of peanuts. Sprinkle the remaining nuts on the top.

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Sausage, Apples, and Noodles Recipe

Ingredients

1 (16 ounce) package wide egg noodles
1 1/2 pounds sweet Italian sausage, sliced
3/4 cup white sugar
1 teaspoon ground cinnamon
2 tablespoons butter, melted
4 apples – peeled, cored, and thinly sliced
2 tablespoons butter, cut into pieces

Directions

Preheat an oven to 350 degrees F (175 degrees C).

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.

Place a large skillet over medium-high heat; cook the sausages until completely cooked, 5 to 7 minutes.

Stir together the sugar and cinnamon in a small bowl.

Pour the melted butter into the bottom of a 9×13 inch baking dish; layer half of the cooked egg noodles into the bottom of the dish; top with half of the sausage slices and half of the apple slices; sprinkle about half of the cinnamon-sugar mix over the dish. Repeat layers with remaining noodles, sausage, apples, and cinnamon-sugar. Dot with the butter pieces.

Bake in the preheated oven until the apples are soft, 30 to 45 minutes.

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Grape and Apple Glazed Pork Chops

Ingredients

3 boneless pork chops
3 tablespoons bread crumbs
1 (4 ounce) link Italian sausage, sliced
salt and pepper to taste
1 pinch steak seasoning
1 tablespoon vegetable oil
1/2 onion, sliced
8 ounces sliced fresh mushrooms
2 cups white grape juice
1 apple, cored and sliced

Directions

Preheat the oven to 375 degrees F (190 degrees C).

Slice a pocket into the side of each pork chop. Stuff 1 tablespoon of bread crumbs into each pocket. Stuff a few slices of Italian sausage into each pocket. Season the outside of the chops with salt, pepper and steak seasoning.

Heat the oil in an oven-proof skillet over medium-high heat. Fry the pork chops in the pan until light brown. Remove chops from the pan and keep warm on a plate. Add the onion and mushrooms to the pan. Cook and stir until tender. Return the chops to the pan and add the apple slices and grape juice. Season with a small amount of salt and pepper.

Transfer the skillet to the preheated oven and bake for 1 hour. Serve pork chops with the sauce spooned over them.

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Caramel Crunch Apple Pie

Ingredients

TOPPING:
1/4 cup all-purpose flour
1/3 cup packed brown sugar
2 tablespoons butter or margarine, softened
1/2 teaspoon ground cinnamon
PIE:
6 cups peeled, sliced baking apples
1 tablespoon lemon juice
1/2 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 (9 inch) unbaked pastry shell
28 caramels
1 (5 ounce) can evaporated milk

Directions

Combine flour, brown sugar, butter and cinnamon; spread into an ungreased 8-in. square baking pan. Bake at 400 degrees F for 6-8 minutes or until golden brown. Cool; crumble and set aside. Sprinkle apple with lemon juice. Combine sugar, flour and cinnamon; toss with apples. Place apples in pie shell. Cut a circle of foil to cover apples but not the edge of pastry; place over pie. Bake at 425 degrees F for 10 minutes. Reduce heat to 375 degrees F; bake for 35 minutes or until apples are tender.

Meanwhile, in a saucepan over low heat, melt caramels with milk, stirring frequently. Remove foil from pie. Pour caramel mixture over apples. Sprinkle with topping; return to the oven for 5 minutes. Serve warm.

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Oatmeal with Apples Recipe

Ingredients

1 apple – peeled, cored and finely chopped
2 1/3 cups apple juice
1 1/3 cups quick-cooking oats
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 tablespoons raisins
2 teaspoons honey
1 teaspoon vanilla extract

Directions

In a saucepan, combine apple, apple juice, oats, cinnamon and salt. Bring to a boil; boil for 1 minute, stirring occasionally. Remove from the heat; stir in raisins, honey and vanilla. Cover and let stand for 5 minutes.

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Applesauce Cake V Recipe

Ingredients

1/2 cup butter
1 1/2 cups white sugar
1 cup applesauce
2 eggs
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup raisins
1/2 cup chopped walnuts

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) round pans, OR 1 (9×13 inch) pan. Sift together the flour, baking soda, salt, cinnamon and nutmeg. Set aside.

In a large bowl, cream together the butter and sugar until light and fluffy. Blend in the applesauce. Beat in the eggs one at a time. Beat in the flour mixture, mixing just until incorporated. Stir in the raisins and walnuts. Spread batter into prepared pan.

Bake in the preheated oven for 25 to 30 minutes for the 8 inch layers, OR 35 to 40 minutes for the 9×13 inch pan. Test to see if a toothpick comes out clean. Cool in the pans for 5 minutes before turning out onto cooling racks.

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Turkey Breast Roulade with Apple and Raisin Stuffing

Ingredients

1 1/2 cups water
1/4 cup butter
1/3 cup raisins
1 (6 ounce) package low sodium stuffing mix (such as Stove Top(r) Lower Sodium Chicken Flavor)
1 tablespoon poultry seasoning
1 apple – peeled, cored and chopped

1 (6 pound) whole bone-in turkey breast with skin
salt and pepper to taste
1 tablespoon poultry seasoning

Directions

Place the water, butter, and raisins into a saucepan; bring to a boil. Remove from the heat, stir in the stuffing mix, cover, and let stand until the stuffing mixture absorbs the liquid, about 5 minutes. Stir 1 tablespoon of poultry seasoning and the apple lightly into the stuffing. Allow the stuffing mixture to cool.

Preheat oven to 350 degrees F (175 degrees C). Place a rack into a roasting pan.

Carefully remove the turkey breast skin in one piece without tearing the skin, and set aside. Bone the turkey breast (see notes) keeping the meat in one piece but removing the strip of cartilage and gristle between the two breast halves, if necessary. Pull the two tenderloin sections outward from the main part of the breast, keeping them attached, to expand the boneless piece of turkey into a roughly square-shaped piece of meat. Sprinkle the inside of the breast with salt, pepper, and 1 tablespoon of poultry seasoning.

Spread the stuffing mixture all over the inside of the breast meat piece, and firmly roll the stuffed breast into a compact roll. Spread the reserved turkey skin out, and place the stuffed roll in the middle of the skin. Pull and roll the skin over the stuffed meat, and tie the stuffed roll together with cooking twine. Place the roll onto the roasting rack with the seam side down.

Roast the stuffed breast in the preheated oven until the skin is golden brown, the meat is no longer pink inside, and the temperature of the roll, measured at the thickest part, reads 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Allow the roast to stand cov

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