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Duck Soup (Czarnina)
Soup European

Duck Soup (Czarnina)

4.4

Prep
Cook
Total

Instructions

  1. 1 Cover whole duck with water in large stock pot. Add salt, and bring to a boil. Skim off foam.
  2. 2 Place celery, parsley, allspice, and cloves in a cheese cloth bag, and add to stock pot. Cover and cook over low heat until meat is tender, approximately 1 1/2 hours.
  3. 3 Remove cheese cloth bag from stock pot. Remove duck. Discard bones, cut up meat, and return to the broth.
  4. 4 Mix in prunes, raisins and apple. Simmer for 30 minutes.
  5. 5 In a medium bowl, beat flour and sugar into cream until smooth. Beat in duck blood gradually. Add 1/2 cup hot soup stock to blood mixture, blending thoroughly. Pour mixture slowly back into stock pot, stirring constantly until soup comes to a boil. Season to taste with salt, pepper, lemon juice and vinegar.

By BARB VAN ARKEL

Chicken Apple Soup
Soup American

Chicken Apple Soup

4.0

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Combine chicken broth, chicken, carrots, apple, onion, celery, Parmesan cheese, and bay leaf in a large pot; bring to a boil. Reduce heat to medium-low; simmer until vegetables are soft, about 30 minutes.
  2. 2 Stir orzo into soup; cook, stirring occasionally, until orzo is tender yet firm to the bite, about 11 minutes.

By Tom Simbron

Creamy Vegan Butternut Squash Soup
Soup American

Creamy Vegan Butternut Squash Soup

4.6

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Heat oil in a large pot over low heat. Add onion and ginger; cook and stir until soft and translucent without browning onion, about 10 minutes. Add butternut squash and carrot; cook and stir, about 3 minutes. Add apple and cook for 2 minutes. Pour in broth, increase heat to medium, and bring to a boil. Reduce heat to low and simmer until vegetables are soft, about 20 minutes. Puree soup with an immersion blender until smooth.
  2. 2 Puree soup with an immersion blender until smooth.
  3. 3 Pour in coconut milk and season with salt and pepper. Add lemon juice and maple syrup; stir until heated through, 2 to 3 minutes.

By kochbiene

Apple Bacon Tomato Soup
Soup American

Apple Bacon Tomato Soup

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, coarsely chop, and set aside.
  2. 2 Heat olive oil in a large saucepan over medium heat, and saute white onion and garlic 3 to 5 minutes, or until tender. Stir in beef stock, pinto beans, tomatoes, celery, and bay leaf. Bring the mixture to a boil. Reduce heat, and simmer.
  3. 3 In a small saucepan over medium heat, cook and stir the apple in the red wine until soft.
  4. 4 Mix bacon, apple, and remaining red wine into the soup mixture. Season with salt and pepper. Continue to simmer, stirring occasionally until well blended.

By Jennifer Fey

Butternut Squash Soup with Apple
Soup American

Butternut Squash Soup with Apple

4.6

Prep
30 min
Cook
35 min
Total
65 min

Instructions

  1. 1 Melt butter in a large pot over medium heat. Stir in leeks and onions; cook and stir until onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until vegetables are soft, about 20 minutes.
  2. 2 Carefully purée soup in batches in a blender, or use a stick blender to purée soup in the pot. Once soup is puréed, return it to the pot and stir in wine and cream. Season with nutmeg, salt, and pepper; simmer gently for 5 minutes. Ladle into bowls and garnish with chopped chives.

By cynjne

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

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

Grandma's Apple Tea
Drink European

Grandma's Apple Tea

4.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pour tea into large wide-rimmed cups or 1-pint soup bowls, filling them about half full. Dilute with freshly boiled water to a golden color; add 1 tablespoon sugar per cup.
  2. 2 Place an apple quarter in each cup. Stir and serve immediately.

By Petrovna

German Fried Apples
Dinner European

German Fried Apples

4.3

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat butter in a skillet over medium heat until melted and foam subsides. Add onion and cook until translucent, about 5 minutes. Add apples, and cook until onion starts to brown and apples are tender, about 10 more minutes. Sprinkle with salt to taste.

By jin

Easy Apple Strudel
Dessert European

Easy Apple Strudel

4.6

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with parchment paper.
  2. 2 Place apples in a large bowl. Stir in brown sugar, raisins, flour, and salt; set aside.
  3. 3 Place 1 sheet pastry on a lightly floured work surface. Roll lightly into an approximately 10 x 12-inch rectangle. Arrange 1/2 of the filling (about 3 cups) down one side of pastry lengthwise. Using a sharp knife or pizza cutter, cut even diagonal slits along both long sides of the pastry, stopping just short of the filling; these cuts will make it easier to braid the pastry over the filling.
  4. 4 Starting at one end, fold the strips over the filling, alternating sides to create a braided pattern and enclosing the filling completely. Dampen edges of pastry with water; press or crimp borders to seal. Repeat with 2nd pastry sheet and remaining apple mixture.
  5. 5 Transfer to the prepared baking sheet, leaving at least 2-inches between pastries. Whisk egg and milk together in a small bowl; brush over each pastry. Cut 3 or 4 slits on top of each pastry to allow steam to escape.
  6. 6 Bake in the preheated oven until golden, 30 to 35 minutes.

By JESSLUV

Elderberry Soup
Dessert European

Elderberry Soup

3.4

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Place the elderberries in a pot with 2 cups water, and bring to a boil. Reduce heat to low, and simmer 10 minutes. Remove from heat, puree in a blender until smooth, and return to the pot. In a small bowl, mix the cornstarch with 1 tablespoon of the puree, and stir into the pot to thicken.
  2. 2 In a separate pot, bring the apples and remaining water to a boil. Place the lemon peel in the pot. Reduce heat to low, and simmer 10 minutes. Remove peel. Mix the elderberry puree into the apple mixture, and sweeten to taste with sugar.

By THELASTBARON

Pork Roast with Apples, Beer, and Sauerkraut
Dinner European

Pork Roast with Apples, Beer, and Sauerkraut

4.5

Prep
15 min
Cook
180 min
Total
195 min

Instructions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C).
  2. 2 Place pork roast into a large baking dish and scatter sauerkraut around roast. Arrange apple and onion quarters around roast. Sprinkle sauerkraut, apples, and onions with brown sugar. Pour beer over roast and sauerkraut mixture. Cover the dish with aluminum foil and seal the foil to the edges of the dish.
  3. 3 Bake in the preheated oven until roast is tender and pan juices are reduced, 3 to 4 hours. If it seems dry, pour in 1 more can beer.
  4. 4 To serve, gently toss sauerkraut with apple and onion quarters and serve with sliced roast.

By MattyHam

Apple Snow
Dessert European

Apple Snow

4.3

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 In a large saucepan or Dutch oven, combine apples and water and cook, covered, over low heat, until frothy, 15 to 30 minutes. Remove from heat and stir in sugar, cinnamon, cloves and vanilla. Let cool.
  2. 2 In a medium bowl, whip the egg white until stiff peaks form. Fold into the cooled apple mixture. Serve.

By Judith

German Apple-Onion Soup
European

German Apple-Onion Soup

4.7

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Set aside about 1/2 cup of the onions to use later as a garnish. Melt the butter in a large pot over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent but not browned, about 10 minutes. Pour in the chicken broth, beef consomme, apple juice concentrate, apple juice, and applejack liquor. Bring to a simmer over medium-high heat and season with the white pepper. Reduce heat to medium-low, cover, and simmer 1 hour.
  2. 2 To serve, place a pinch of the reserved raw onions in the bottom of a soup bowl. Ladle the soup into the bowls, and float a few slices of apple on top to serve.

By Cherish Grabau

Easy German Apple Streusel Pie
Dessert European

Easy German Apple Streusel Pie

4.5

Prep
20 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Combine apple slices and cinnamon in a saucepan and cook over low heat for 10 minutes. If necessary, add a tiny bit of water so apples don't burn. Remove from heat and set aside to cool.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch springform pan with butter.
  3. 3 Combine butter, sugar, vanilla sugar, and egg in a large bowl; beat using an electric mixer until smooth and creamy. Mix flour and baking powder in a separate bowl. Add 2/3 of flour mixture, 1 tablespoon at a time, to butter mixture and beat on low speed. Add remaining flour mixture and mix in by hand to make a crumbly dough.
  4. 4 Transfer 1/2 the dough into the prepared springform pan and press down to create a bottom crust. Add apple slices, leaving a small space around the edges. Crumble remaining dough evenly on top.
  5. 5 Bake in the preheated oven until streusel and crust are lightly browned, about 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Carefully transfer to a serving plate or cooling rack.

By anton

Cabbage and Noodles with Apple and Carrot
Dinner European

Cabbage and Noodles with Apple and Carrot

4.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Melt butter in a large skillet over medium heat; Cook and stir cabbage, carrot, and apple until cabbage is tender, 10 to 12 minutes.
  2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.
  3. 3 Gently stir noodles into cabbage mixture; season to taste with salt and black pepper.

By madninnie

Sausage and Sauerkraut
Dinner European

Sausage and Sauerkraut

4.7

Prep
15 min
Cook
200 min
Total
215 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place sauerkraut, caraway seeds, brown sugar, and apple into a large saucepan over medium-low heat, and bring to a simmer. Reduce heat to low, and cook for 2 hours, stirring occasionally.
  3. 3 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish. Place bacon and onion into a skillet over medium heat, and cook until bacon is almost crisp and onion is beginning to brown, about 10 minutes. Stir the bacon mixture into the sauerkraut.
  4. 4 Brown kielbasa sausage in remaining bacon grease in the same skillet until sausage begins to brown, 10 to 15 minutes; stir into the sauerkraut mixture.
  5. 5 Spoon the sauerkraut and sausage mixture into the prepared baking dish. Bake in the preheated oven until bubbling, about 1 hour.

By DOEMARK

Swedish Apple Pie
Dessert European

Swedish Apple Pie

4.7

Prep
15 min
Cook
65 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan with margarine.
  2. 2 Fill 2/3 of the pan with sliced apples. Sprinkle with cinnamon and 1 teaspoon sugar.
  3. 3 In a medium bowl, mix 1 cup sugar with the melted margarine. Stir in pecans, flour, egg and salt. Mix well. Spread mixture over the apples.
  4. 4 Bake in preheated oven for 65 minutes, or until golden brown.

By S F ALLEN

Easy Upside Down Russian Biskvit With Apples
Dessert European

Easy Upside Down Russian Biskvit With Apples

4.4

Prep
30 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Place egg whites into a mixing bowl with sugar, and beat with an electric mixer until the mixture forms soft peaks. Beat in egg yolks and vanilla.
  2. 2 Whisk together the flour with baking powder in a separate bowl, and mix the flour mixture into the beaten egg mixture until just combined.
  3. 3 Place butter and apples into the bottom of a 9x13-inch baking pan, and place into oven. Preheat oven to 350 degrees F (175 degrees C) to melt the butter. When oven is hot and butter has melted, stir the apples and butter together, and spread out in the pan. Pour the cake batter on top of the butter and apples.
  4. 4 Bake in preheated oven until the top is golden brown, about 20 minutes. Loosen the edges of the cake with a spatula, and flip the cake over onto a serving platter to serve. Allow to cool for a few minutes before eating, or serve cool.

By Lenachka

German Apple Sheet Cake
Dessert European

German Apple Sheet Cake

5.0

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a deep baking pan with butter or line with parchment paper.
  2. 2 Toss apple slices with lemon juice in a bowl and set aside.
  3. 3 Combine butter, sugar, and vanilla sugar in a large bowl and beat using an electric blender until pale and fluffy. Add eggs, one at a time, and mix well after each addition. Combine flour, baking powder, and salt together in a separate bowl and mix on low speed. Fold apple slices into the batter.
  4. 4 Spread batter into the prepared baking pan and smooth the top.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

By jenniferb

Zucchini Mincemeat
European

Zucchini Mincemeat

4.6

Prep
90 min
Cook
120 min
Total
270 min

Instructions

  1. 1 In a large pot over medium heat, stir together the zucchini, apples, raisins, currants, vinegar, orange juice, orange zest, brown sugar, white sugar, cinnamon, allspice, cloves, nutmeg, and salt. Stir until the sugar has dissolved, and allow the mixture to boil. Reduce heat to low, then simmer until thickened, 2 to 3 hours. For a thicker mincemeat, stir in the bread crumbs; simmer for 5 more minutes to absorb excess liquid.
  2. 2 Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the mincemeat into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  3. 3 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  4. 4 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark place.

By Barb S

Apple Lattice Fruit Bake
Dessert European

Apple Lattice Fruit Bake

4.5

Prep
25 min
Cook
40 min
Total
65 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Stir together brown sugar, water, and flour in a large bowl until smooth. Add the apples, pecans, and dried fruit; toss in the brown sugar mixture until well coated. Pour into a 9x13 inch baking dish. Cut the puff pastry into ten 1-inch strips with a pizza cutter. Lay 5 of the strips over the apples lengthwise, and cut the remaining 5 strips in half. Place the 10 smaller strips over the apples widthwise to create the lattice. Stir together the white sugar and cinnamon, and sprinkle over the lattice.
  3. 3 Bake in preheated oven until the apple mixture is bubbling, and the lattice is golden brown, 40 to 45 minutes.

By CookinginFL

Russian Apple Tart
Dessert European

Russian Apple Tart

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a small cookie sheet.
  2. 2 Mix apple slices with lemon juice in a bowl. Stir lemon zest, walnuts, and cinnamon together in a separate bowl.
  3. 3 Mix sugar and butter together in another bowl. Mix in egg, followed by flour until a dough forms.
  4. 4 Spread dough over the prepared cookie sheet with your hands. It will be thin. Sprinkle walnut mixture evenly over the dough and press it in with your hands. Arrange the apple slices over top.
  5. 5 Bake in the preheated oven for 30 minutes.
  6. 6 While the tart is baking, heat the apricot jam in microwave or stovetop until it reaches a liquid consistency, about 1 minute.
  7. 7 Remove the tart from the oven and brush it with warmed jam. Return to the oven and bake until golden and set, 15 to 20 more minutes.
  8. 8 To serve, pour cognac into a ladle, carefully light with a match, and pour over the whole tart. The alcohol will burn off.

By Natalia

Polish Sauerkraut and Carrot Salad
Dinner European

Polish Sauerkraut and Carrot Salad

4.9

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Place sauerkraut in a colander and squeeze out all excess liquid using your hands; chop well.
  2. 2 Combine sauerkraut, onion, apple, and carrots in a large bowl and mix. Add oil and sugar and toss to combine. Season with caraway seeds, salt, and pepper. Refrigerate 30 minutes before serving.

By apfel

Corned Beef and Cabbage
Dinner European

Corned Beef and Cabbage

4.6

Prep
20 min
Cook
240 min
Total
260 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a 9x13-inch roasting pan with aluminum foil, leaving enough extra extending over the sides to cover and seal in roast.
  2. 2 Rinse brisket and pat dry. Rub with pickling spice, then place in the prepared roasting pan. Arrange orange, onion, and celery slices on and around the roast. Pour in 1/2 cup water, then wrap the aluminum foil up tightly over the roast, making sure the ends are sealed.
  3. 3 Bake in the preheated oven until meat is tender, about 4 hours.
  4. 4 About 45 minutes before the roast is done, heat remaining 1/4 cup water and 3 tablespoons margarine in a large pot. Add cabbage and apples, cover, and simmer over low heat for about 30 minutes, shaking the pot occasionally to ensure nothing sticks to the bottom.
  5. 5 Top cabbage and apples with remaining margarine and serve with sliced corned beef.

By ORIGINALSYN

Traditional Irish Apple Cake
Dessert European

Traditional Irish Apple Cake

1.6

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter an 8-1/2x11-inch lasagna dish or roasting pan.
  2. 2 Sift flour, baking powder, and cinnamon together in a bowl.
  3. 3 Beat butter and sugar together in another bowl using an electric mixer until light and soft. Beat in 1 egg then 1 tablespoon of the flour mixture. Repeat twice more. Fold in two-thirds of the remaining flour. Stir in milk; fold in the rest of the flour.
  4. 4 Spread 1/2 the batter into the bottom of the prepared dish. Distribute apple slices on top and cover with remaining batter.
  5. 5 Bake in the preheated oven for 15 minutes. Reduce oven temperature to 325 degrees (163 degrees C). Continue baking until golden brown and firm to the touch, about 30 minutes more.

By jenio

Baked Pork Chops with Sauerkraut
Dinner European

Baked Pork Chops with Sauerkraut

4.9

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
  2. 2 Rub pork chops with salt and pepper on both sides. Heat oil in a skillet over medium-high heat and pan-fry pork chops on both sides until browned, 5 to 7 minutes per side.
  3. 3 Place browned pork chops into the prepared casserole dish.
  4. 4 Combine sauerkraut, apple, onion, brown sugar, and caraway seeds in a bowl; cover pork chops with the mixture. Cover tightly with aluminum foil to retain moisture.
  5. 5 Bake pork chops in the preheated oven until no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By mannkochtgut