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Apple and Tomato Chutney
Appetizer Indian

Apple and Tomato Chutney

4.8

Prep
30 min
Cook
210 min
Total
240 min

Instructions

  1. 1 Place apples and water in a large saucepan. Bring to a boil, reduce heat, and cook until apples are tender, stirring occasionally, about 25 minutes. Add more water as necessary to keep apples simmering.
  2. 2 Add tomatoes, onions, vinegar, sugar, raisins, curry, salt, mustard seeds, cayenne, and garlic to the saucepan. Stir until sugar dissolves.
  3. 3 Bring mixture to a boil. Reduce heat, and simmer until very thick, stirring occasionally, about 3 hours. Remove and discard mustard seed. Seal chutney in sterile containers.

By cheap chef

Zombie Lips
Appetizer

Zombie Lips

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Core apple and cut into 8 slices. Spread 1 tablespoon peanut butter on 1 side of an apple slice. Press fish crackers tail-first into peanut butter to form teeth. Repeat with another apple slice and gently put on top of first slice to form a mouth. Repeat with remaining apple slices.

By Ashlee Marie Prisbrey

Apple Ladybug Treats
Appetizer

Apple Ladybug Treats

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Slice apples in half from top to bottom and scoop out the cores using a knife or melon baller. If you have an apple corer, core them first, then slice. Place each apple half flat side down on a small plate.
  2. 2 Dab peanut butter on to the back of the 'lady bug', then stick raisins onto the dabs for spots. Use this method to make eyes too. Stick one end of each pretzel stick into a raisin, then press the other end into the apples to make antennae.

By Veronica Lopez Hurtado

Easy-to-Make Apple Sandwich
Appetizer

Easy-to-Make Apple Sandwich

4.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Spread peanut butter over one side of one apple slice; top with granola. Place remaining apple slice atop the granola to finish the sandwich.

By eXpErImEnTaLcHeF

Air Fryer Apple Pie Egg Rolls
Appetizer

Air Fryer Apple Pie Egg Rolls

5.0

Prep
20 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
  2. 2 Place prepared apples in a medium saucepan. Drizzle lemon juice over top, then add water and stir. Sprinkle brown sugar and 1/4 teaspoon cinnamon over the apples; stir again. Cook over medium-low heat, stirring occasionally, until apples reach your preferred softness, about 40 minutes.
  3. 3 Sprinkle apples with white sugar, then stir again. Cook for 5 more minutes. Remove saucepan from heat. Let mixture cool for about 10 minutes.
  4. 4 Set a small bowl of water by work area. Lay an egg roll wrapper in front of you so the point is top and bottom. Scoop 1 to 2 tablespoons of the apple mixture along the middle of the wrapper.
  5. 5 Fold the bottom point of the wrapper up and over the filling, tucking the end around it. Gently roll up one time. Wet the sides of the roll and fold over edges (so it makes a little purse).
  6. 6 Roll up the wrapper the rest of the way and brush with water to seal. Lightly brush completed roll with water. Mix 1/4 cup white sugar and remaining 1 teaspoon cinnamon together in a bowl. Gently roll egg roll in cinnamon-sugar mixture. Repeat with remaining filling and wrappers.
  7. 7 Line the air fryer basket with parchment paper and carefully lay completed egg rolls on it. Air-fry for 7 minutes, then turn over. Continue to air-fry until light golden brown, about 7 minutes more.

By LaDonna Langwell

Apple Goat Cheese Bruschetta
Appetizer

Apple Goat Cheese Bruschetta

4.3

Prep
10 min
Cook
2 min
Total
12 min

Instructions

  1. 1 Preheat the oven's broiler and set the oven rack 3 to 4 inches from the heat source.
  2. 2 Toss together the goat cheese, apple, thyme, oregano, and pepper in a bowl; set aside. Arrange the bread slices on a baking sheet; toast the bread under the broiler until golden brown, 1 to 2 minutes.
  3. 3 Sprinkle the goat cheese mixture evenly over the bread slices. Return bread to oven to broil until cheese is softened, about 1 minute more.

By CrdsGrl

Banana Oat Energy Bars
Appetizer

Banana Oat Energy Bars

3.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Mix oats, bananas, carrots, apple, applesauce, and peanuts together in a bowl; spread into the prepared baking dish.
  3. 3 Bake in the preheated oven until golden brown, about 20 minutes.

By cecdaisy

Fruit Skewers with Apple Cinnamon Dipping Sauce
Appetizer

Fruit Skewers with Apple Cinnamon Dipping Sauce

4.7

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Stir yogurt, applesauce, almond extract, and cinnamon together in a bowl until dipping sauce is well-combined.
  2. 2 Thread grapes, strawberries, apple chunks, and pineapple chunks alternatively onto skewers. Arrange finished skewers on a plate and serve with dipping sauce.

By lutzflcat

Annie's Fruit Salsa and Cinnamon Chips
Appetizer Mexican

Annie's Fruit Salsa and Cinnamon Chips

4.8

Prep
30 min
Cook
10 min
Total
55 min

Instructions

  1. 1 To make the salsa: Mix strawberries, apples, kiwis, raspberries, fruit preserves, white sugar, and brown sugar together in a large bowl until thoroughly combined. Cover and chill in the refrigerator while you make the cinnamon chips.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
  3. 3 To make the chips: Stack tortillas on a work surface; use a sharp knife to cut through the stack four times making eight wedges in each tortilla. Arrange wedges in a single layer on the prepared baking sheets. Spray wedges with cooking spray, sprinkle with desired amount of cinnamon sugar, then spray again.
  4. 4 Bake in the preheated oven until golden and crispy, 8 to 10 minutes. Allow to cool approximately 15 minutes on the baking sheets, then serve with chilled fruit salsa.

By Allrecipes Member

Butternut Squash and Parsnip Soup
Appetizer American

Butternut Squash and Parsnip Soup

4.5

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat chicken broth in a large stockpot over medium-high heat. Add butternut squash, celery, apples, leek, garlic, allspice, and thyme; bring to a simmer and cook until vegetables are completely tender, about 30 minutes.
  3. 3 Meanwhile, toss parsnips with coconut oil in a large bowl to coat; transfer to a large baking sheet.
  4. 4 Cook parsnips in the preheated oven until tender and browned, about 30 minutes; add to stockpot.
  5. 5 Fill blender halfway with soup mixture. Cover and hold down lid with a potholder; pulse a few times before leaving on to blend. Pour puréed soup into a pot. Repeat with remaining soup mixture.
  6. 6 Stir half-and-half into puréed soup; cook until hot, about 5 minutes.

By Sarah Agrella

Baked Brie with Maple Caramelized Apples and Spiced Praline Bacon
Appetizer American

Baked Brie with Maple Caramelized Apples and Spiced Praline Bacon

4.8

Prep
25 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Lay bacon strips in a single layer on the prepared baking sheet. Combine pecans, brown sugar, chili powder, and sea salt in a bowl; evenly sprinkle over bacon.
  3. 3 Bake in the preheated oven until browned and crisp, 18 to 20 minutes. Transfer to a rack to cool. Chop bacon into rough pieces.
  4. 4 Melt butter in a nonstick skillet over medium-high heat. Add apples and 1 tablespoon maple syrup; sauté, stirring only every 60 to 90 seconds, until apples are tender and brown, about 8 minutes.
  5. 5 Stir in remaining 2 tablespoons maple syrup and cinnamon; transfer to a bowl.
  6. 6 Cut a round of parchment paper slightly larger than the round of Brie cheese; place onto a baking sheet. Place Brie on the parchment round; top with apples, making a big mound.
  7. 7 Bake in the preheated oven for 5 minutes. Add bacon-praline mixture on top of Brie; continue baking until top is bubbly, 2 to 3 minutes more.
  8. 8 Transfer to a serving platter using a large spatula; sprinkle with sea salt and rosemary.

By Julie Hubert

Butternut Squash and Apple Cider Soup
Appetizer American

Butternut Squash and Apple Cider Soup

3.5

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Melt butter in a large pot over medium heat. Add onion; cook and stir until translucent, 5 to 10 minutes. Add butternut squash, potatoes, celery, apple, and carrot. Add chicken broth and enough apple cider to cover vegetables; bring to a boil. Cover, reduce heat, and simmer, adding more apple cider to cover vegetables as needed, until vegetables are tender, 35 to 40 minutes.
  2. 2 Blend squash mixture with an immersion blender until smooth; stir in half-and-half, cinnamon, and cloves. Simmer until heated through, 5 to 10 minutes. Divide soup among bowls; top each bowl with about 1 tablespoon sour cream and 1 pinch nutmeg.

By Mindy

Vegan Energy Balls
Appetizer American

Vegan Energy Balls

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Combine ground almonds and cinnamon in a small bowl; set aside.
  2. 2 Mix almond butter, agave syrup, and protein powder together in a bowl. Add shredded coconut, coconut sap, and nutmeg.
  3. 3 Combine pumpkin, flax, and sesame seeds in the bowl of a food processor; pulse until blended. Add to almond butter mixture along with sunflower seeds.
  4. 4 Mince dried apple in the food processor. Add to almond butter mixture along with walnuts. Form into 1-inch balls and roll in the almond-cinnamon mixture to coat.
  5. 5 Place in the freezer to firm up and store.

By Kameron

Hillshire Farm Lit'l Smokies and Brie Fondue
Appetizer American

Hillshire Farm Lit'l Smokies and Brie Fondue

3.5

Prep
Cook
Total
20 min

Instructions

  1. 1 Chop 8 Lit'l Smokies smoked sausages and reserve the rest. In a saucepan over medium-high heat, heat chopped smoked sausages in olive oil with garlic until just browned.
  2. 2 Add white wine and milk. In a separate bowl, toss the brie and Cheddar cheeses with flour, thoroughly coat. Slowly whisk cheese mixture into the saucepan. Continue to whisk until smooth and thick, about 5 minutes. Remove from heat and season with salt, pepper and nutmeg.
  3. 3 Saute the remaining smoked sausages in a skillet until browned. Serve warm fondue with Lit'l Smokies smoked sausages, apple slices and toasted baguette. Drizzle fondue and apples with honey.

By Hillshire FarmR Brand

Game Day Victory Dessert Board
Appetizer

Game Day Victory Dessert Board

3.0

Prep
100 min
Cook
60 min
Total
670 min

Instructions

  1. 1 Generously butter the bottom and sides of an 11x7-inch glass baking dish and sprinkle with 1 tablespoon powdered sugar.
  2. 2 Add 1/2 cup cold water to the bowl of a stand mixer and add unflavored gelatin. Set aside to soften.
  3. 3 Combine remaining 1/2 cup water, sugar, corn syrup, cherry gelatin, and almond extract in a large saucepan over medium heat. Stir constantly until sugar and gelatin are dissolved. Heat the mixture to boiling, then reduce heat to medium-low. Cook, without stirring, until a candy thermometer immersed in the mixture reads 240 degrees F (115 degrees C), about 30 minutes. Watch carefully that syrup doesn't boil over; reduce heat if necessary.
  4. 4 Slowly pour syrup into the softened gelatin in the stand mixer bowl. Beat on low speed, then increase to medium-high and beat until marshmallow mixture has tripled in size. Pour into the prepared baking dish and smooth the top using a rubber spatula. Set marshmallow mixture aside and let stand, uncovered, 8 hours to overnight.
  5. 5 Dust a large cutting board with about 1 tablespoon powdered sugar. Loosen sides of marshmallow mixture from the baking dish, lift out onto the cutting board, and rub additional powdered sugar on top. Spray a sharp knife with cooking spray and cut marshmallows into 1-inch squares, 11 rows by 7 rows.
  6. 6 Toss marshmallows in a large bowl with remaining confectioners' sugar. Shake off excess sugar and transfer marshmallows to an airtight container.
  7. 7 Combine cream cheese and peanut butter in a bowl and beat with a hand mixer until smooth, about 1 minute. Stir in marshmallow cream, mashed banana, and vanilla extract and whip until well combined. Transfer to a lidded container and refrigerate until needed.
  8. 8 Preheat the oven to 350 degrees F (175 degrees C).
  9. 9 Mix 2 cups of flour and powdered sugar together. Cut in butter. Mix well and press the dough into a 9x13-inch baking pan.
  10. 10 Bake crust in the preheated oven until golden brown, 15 to 20 minutes.
  11. 11 Beat remaining 1/4 cup flour, eggs, sugar, lemon juice and lemon zest together in a bowl for at least 1 minute. Pour topping over the baked crust.
  12. 12 Return pan to the oven and bake until topping has set, about 20 minutes. Remove and let cool completely.
  13. 13 Increase oven temperature to 400 degrees F (200 degrees C). Place puff pastry cups on a baking sheet.
  14. 14 Bake in the preheated oven until golden brown and puffed, about 20 minutes.
  15. 15 Press centers of hot pastry cups down into bottom of cups. Set aside to cool completely.
  16. 16 Use an electric mixer to beat cream cheese and yogurt together in a medium-sized bowl until smooth.
  17. 17 Stir together condensed milk and key lime juice in a bowl. Add to the cream cheese mixture, beating until well combined. Divide mixture in half and tint one portion of filling with green food coloring. Place each portion of filling in a separate resealable plastic bag.
  18. 18 Combine graham cracker crumbs, butter, and sugar in a bowl. Add 1 tablespoon of mixture to the bottom of ten 2-ounce shooter glasses. Snip a small corner from each bag of filling. Fill each shooter glass halfway with white filling. Tap each glass on the counter to level the cheesecake. Repeat with green cheesecake mixture. Place filled key lime pie mini desserts in the refrigerator to chill for at least 30 minutes.
  19. 19 Cut cooled lemon pie bars and sprinkle with powdered sugar. Fill cooled puff pastry cups with chocolate-hazelnut spread. Top each with a fresh raspberry. Top chilled key lime pie shooters with whipped cream, lime zest, and graham cracker crumbs.
  20. 20 Assemble the dessert board by placing cherry marshmallows around the edge of a large round platter. Alternate lemon pie bars and puff pastry cups inside the circle of marshmallows. Place the key lime mini desserts on the left side of the platter. Place the bowl of marshmallow-peanut butter-banana dip on the right side of the platter, and fill in empty space with grapes, apple slices, and strawberries.

By lutzflcat

Instant Pot Apple Mango Chutney
Indian

Instant Pot Apple Mango Chutney

5.0

Prep
10 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Combine mango, apples, sugar, vinegar, ginger, sea salt, paprika, chili flakes, cinnamon, cardamom, cloves, pepper, and bay leaf in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure carefully using the slow-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Select Saute function; cook until chutney has thickened, about 10 minutes.
  3. 3 Let cool completely before storing in sterilized jars.

By Allrecipes Member

Chicken Mulligatawny Soup
Indian

Chicken Mulligatawny Soup

5.0

Prep
35 min
Cook
24 min
Total
59 min

Instructions

  1. 1 Combine apple, onion, celery stalks, carrot, jalapeno pepper, ginger, curry powder, garlic, garam masala, and red pepper flakes in a stockpot over medium-high heat. Add olive oil and saute until starting to soften, 3 to 5 minutes.
  2. 2 Pour chicken broth and tomatoes into the pot. Bring to a boil. Reduce to a simmer, add chicken breasts, and cover. Cook over medium heat until chicken is no longer pink in the center but still tender, about 15 minutes.
  3. 3 Shred the chicken in the pot. Stir in coconut milk and spinach. Remove soup from heat as soon as spinach begins to wilt, about 1 minute. Garnish with cilantro. Place 1/2 cup cooked rice in each serving bowl and ladle soup on top. Place a wedge of lime for squeezing into the soup on the side of each bowl.

By Lux

Apple Chutney
Pantry Indian

Apple Chutney

4.7

Prep
10 min
Cook
50 min
Total
180 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place apples, raisins, onion, ginger, water, white sugar, brown sugar, cinnamon, cardamom, pepper, and nutmeg into a large saucepan; bring to a boil over medium-high heat, stirring often.
  3. 3 Reduce heat to low, cover, and simmer, stirring frequently, until apples are tender, about 30 minutes.
  4. 4 Stir and continue simmering, uncovered, until slightly thickened, about 15 minutes more. Remove from heat; discard onion and ginger for smoother consistency. Stir in white wine vinegar.
  5. 5 Let chutney cool at least 2 hours at room temperature then transfer into a sterilized jar or container. Seal by canning in boiling water bath, and store in the refrigerator for up to 2 weeks until ready to serve.

By CATSEO

Mulligatawny Soup
Dinner Indian

Mulligatawny Soup

4.8

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt butter in a large soup pot over medium heat. Add onions, celery, and carrot and sauté until soft, 5 to 7 minutes. Add flour and curry, and cook 5 more minutes, stirring frequently.
  3. 3 Add chicken broth, mix well, and bring to a boil. Reduce heat and simmer for about 30 minutes. Add apple, rice, chicken, thyme, salt, and pepper. Simmer until rice is tender, 15 to 20 minutes.
  4. 4 Just before serving, stir in hot cream.
  5. 5 Serve and enjoy!

By Lise P

Best Mulligatawny Soup
Soup Indian

Best Mulligatawny Soup

4.9

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Melt butter in large saucepan. Add onion, carrot, celery, pepper, apple, and chicken. Cook until browned.
  2. 2 Stir in flour, curry powder, mace, cloves, parsley, and tomatoes. Cover, and simmer over low heat 1 ½ hours.
  3. 3 Take chicken out, set aside, and strain vegetables from broth. Return chicken to pot.
  4. 4 Using a food mill, puree vegetables. Return to soup. Season to taste with salt and pepper.
  5. 5 Add cooked rice and boiling stock. Serve.

By Andrew Chinn

Curried Beef with Winter Vegetables
Dinner Indian

Curried Beef with Winter Vegetables

4.4

Prep
35 min
Cook
90 min
Total
125 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
  2. 2 Place beef in a saucepan with enough water to cover; bring to a boil, then reduce heat and simmer for 30 minutes.
  3. 3 Meanwhile, heat olive oil in a deep pot over medium-high heat. Add onions, celery, ginger, and garlic; cook and stir until vegetables soften, about 5 minutes. Stir in curry powder, coriander, five-spice powder, and turmeric to evenly coat; cook 5 minutes. Add potatoes, apples, carrots, parsnips, and zucchini; stir in beef and cooking liquid, raisins, and cashews.
  4. 4 Transfer beef and vegetable mixture to the prepared roasting pan; drizzle ½ cup water over top. Cover the pan with aluminum foil.
  5. 5 Bake in the preheated oven until beef and vegetables are tender, about 1 hour.

By OLENAJOY

Pumpkin Curry with Lentils and Apples
Dinner Indian

Pumpkin Curry with Lentils and Apples

4.1

Prep
30 min
Cook
100 min
Total
130 min

Instructions

  1. 1 Place the red and brown lentils in a pan with the water and turmeric. Cook over medium-low heat until tender, about 45 minutes. Drain, reserving 2 1/2 cups of the cooking liquid.
  2. 2 Meanwhile, heat the canola oil in a large, deep pot over medium heat. Stir in the onion, and cook until tender and transparent, about 5 minutes. Stir in the tomatoes and garlic; cook 5 minutes more, stirring occasionally. Mix in the curry powder, cumin, salt, pepper, and cloves. Add the cooked lentils, reserved cooking liquid, pumpkin, potatoes, and carrots. Cover, and cook over medium-low heat until the vegetables are tender, 35 to 45 minutes. Stir in the spinach and apple. Cook until the pumpkin can be easily pierced with a fork, about 15 minutes more. Adjust seasonings to taste.

By JMCCREAR

Creamy Mulligatawny Soup
Soup Indian

Creamy Mulligatawny Soup

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat ghee or vegetable oil in large pan (use low heat); cook onion, garlic, ginger, chilies, spices and curry leaves, stirring, until onion is browned lightly and mixture is fragrant. Do not over brown the onion or else it will give the soup a burnt taste.
  2. 2 Add carrot, apple, potato, dhal, and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves.
  3. 3 Blend or process soup mixture, in batches, until pureed; return to pan. Add tamarind, lemon juice, coconut milk and fresh coriander leaves; stir until heated through.

By Michelle Chen

Chef John's Mulligatawny Soup
Dinner Indian

Chef John's Mulligatawny Soup

5.0

Prep
30 min
Cook
70 min
Total
100 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt butter and oil in a soup pot over medium-high heat. Add chicken thighs and season with salt; let brown for 4 to 5 minutes. Flip and brown on opposite side, 4 to 5 minutes more.
  3. 3 While chicken browns, combine curry powder, garam masala, cumin, black pepper, ground mustard, coriander, and cayenne in a small bowl.
  4. 4 Remove browned chicken from the pot and transfer to a plate to cool enough to handle; roughly chop or shred.
  5. 5 While chicken cools, reduce heat to medium and add spice blend to pot; cook and stir until fragrant, about 30 seconds. Add garlic and ginger; cook and stir until fragrant, about 1 minute. Add onions, carrots, and celery. Season with salt and cook, stirring, until onions turn translucent, 3 to 4 minutes.
  6. 6 Stir in tomato paste and continue to cook for 3 minutes more.
  7. 7 Stir in potatoes, tomatoes, and apples. Add red lentils, bay leaf, and tamarind paste.
  8. 8 Pour in chicken broth, stir, and raise heat to high; add coconut cream. Bring to a simmer. Stir and reduce heat to medium-low. Let simmer, stirring occasionally, for about 30 minutes.
  9. 9 Stir chopped chicken and any accumulated juices into the soup. Continue to let simmer, stirring occasionally, until vegetables are fully cooked, lentils are tender, and soup has thickened, 20 to 30 minutes more. Taste and adjust as needed.
  10. 10 Serve in warm bowls topped with Greek yogurt, cilantro, and scallions. Sprinkle with red chili flakes.

By John Mitzewich