Type what you have

Ingredients

• ✓ apple
• beef stock
• white rice
• pepper
• salt
• tomato
• parsley
• clove
• mace
• curry powder
• all-purpose flour
• chicken breast
• green bell pepper
• celery
• carrot
• onion
• butter

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

Ingredients

• ✓ apple
• cilantro
• coconut milk
• lemon juice
• tamarind concentrate
• chicken broth
• masoor dhal
• potato
• carrot
• curry
• cardamom
• turmeric
• cumin
• coriander seed
• clove
• cinnamon
• green chile pepper
• ginger
• garlic
• onion
• vegetable oil
• ghee

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

Ingredients

• ✓ apple
• chicken broth
• rotisserie chicken
• carrot
• onion
• celery
• parmesan cheese
• bay leaf
• orzo pasta

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

Ingredients

• ✓ apple
• vegetable oil
• onion
• ginger root
• butternut squash
• carrot
• vegetable broth
• coconut milk
• salt
• pepper
• lemon
• maple syrup

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

Ingredients

• ✓ apple
• bacon
• olive oil
• onion
• garlic
• beef stock
• pinto bean
• tomato
• celery
• bay leaf
• red wine
• salt
• pepper

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

Ingredients

• ✓ apple
• butter
• leek
• onion
• potato
• butternut squash
• carrot
• chicken stock
• white wine
• light cream
• nutmeg
• salt
• pepper
• chive

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

Ingredients

• ✓ apple
• lemon juice
• pepper
• salt
• sugar
• all-purpose flour
• raisin
• prune
• clove
• allspice berry
• heavy cream
• parsley
• celery
• salt
• water
• duck blood
• wild duck

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

Ingredients

• ✓ apple
• mango
• sugar
• cider vinegar
• ginger root
• salt
• paprika
• chili flake
• cinnamon
• green cardamom pod
• clove
• black pepper
• bay leaf

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

Ingredients

• ✓ apple
• onion
• celery
• carrot
• jalapeno pepper
• ginger
• curry powder
• garlic
• garam masala
• red pepper flakes
• olive oil
• chicken broth
• tomato
• chicken breast
• coconut milk
• spinach
• cilantro
• jasmine rice
• lime

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

Ingredients

• ✓ apple
• water
• tomato
• onion
• malt vinegar
• white sugar
• sultana raisin
• curry powder
• salt
• mustard seed
• cayenne pepper
• garlic

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

Ingredients

• ✓ apple
• raisin
• onion
• ginger root
• water
• white sugar
• brown sugar
• cinnamon
• cardamom
• white pepper
• nutmeg
• white wine vinegar

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

Ingredients

• ✓ apple
• onion
• celery
• carrot
• butter
• all-purpose flour
• curry powder
• chicken broth
• white rice
• chicken breast
• thyme
• salt
• black pepper
• heavy cream

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

Ingredients

• ✓ apple
• water
• cashew
• raisin
• zucchini
• parsnip
• carrot
• potato
• turmeric
• five-spice powder
• coriander powder
• curry powder
• garlic
• ginger root
• celery
• onion
• olive oil
• water
• beef chuck roast

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

Ingredients

• ✓ apple
• spinach
• carrot
• potato
• pumpkin
• clove
• black pepper
• salt
• cumin
• curry powder
• garlic
• tomato
• onion
• canola oil
• turmeric
• water
• brown lentil
• red lentil

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

Ingredients

• ✓ apple
• red pepper flakes
• green onion
• cilantro
• greek yogurt
• coconut cream
• chicken broth
• tamarind paste
• bay leaf
• red lentil
• tomato
• potato
• tomato paste
• celery
• carrot
• yellow onion
• ginger
• garlic
• cayenne pepper
• coriander
• mustard
• black pepper
• cumin
• garam masala
• curry powder
• salt
• chicken thigh
• vegetable oil
• butter

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

Ingredients

• ✓ apple

Instructions

1. 1 Place apples in a large saucepan and just barely cover with water. Simmer over medium-low heat until apples are tender, 15 to 20 minutes.
2. 2 Remove cooked apples with a slotted spoon and place in a food processor or blender; puree until smooth. Allow to cool before serving.

By Allrecipes Member

Ingredients

• ✓ apple
• chile-lime seasoning

Instructions

1. 1 Preheat the air fryer to 180 degrees F (82 degrees C).
2. 2 Thinly slice apple with a mandolin.
3. 3 Place as many apple slices in the air fryer basket as you can, making sure they do not touch.
4. 4 Cook in the air fryer for 12 minutes, working in batches if necessary. Pull the basket out, turn apple slices over, and cook until lightly browned on the other side, 8 to 12 minutes more. Immediately sprinkle with chile-lime seasoning.

By Yoly

Ingredients

• ✓ apple
• lemon juice
• almond

Instructions

1. 1 With a small, sharp paring knife, cut a lengthwise wedge from the skin side of each apple quarter, leaving the peel around the wedge for lips. If desired, rub the cut portions of the apple quarters with lemon juice to prevent browning. Poke 5 or 6 slivered almonds into the top and bottom of the cut-out area to make snaggly teeth.

By Jen

Ingredients

• ✓ apple
• white sugar
• apple pie spice

Instructions

1. 1 Place apple slices in a slow cooker. Stir sugar and apple pie spice with the apples.
2. 2 Cook on High for 4 hours; stir. Remove cover and continue cooking until the apples are very tender and most of the liquid has evaporated, 2 to 2 1/2 hours.
3. 3 Scrape apple butter into a bowl; refrigerate 8 hours to overnight.
4. 4 Blend apple butter with an immersion blender until smooth. Alternately, you can run the butter through a food mill or blend in a blender.

By Melissa Hendrix

Ingredients

• ✓ apple
• peanut butter
• candy corn

Instructions

1. 1 Slice each wedge of apple in half the long way, making two smaller wedges. Spread about 3/4 teaspoon of peanut butter on one cut side of a small wedge, and place 5 or 6 pieces of candy corn sticking out of the peanut butter for teeth. Spread 3/4 teaspoon of peanut butter onto the cut side of second small wedge. Lightly press second wedge to the tops of the candy corn teeth, with the peanut butter to the inside, to form lips. Repeat with remaining apples, peanut butter, and candy corn.

By Cheryl

Ingredients

• ✓ apple
• cucumber
• raspberry vinaigrette

Instructions

1. 1 Mix diced apple and cucumber slices together in a small bowl. Drizzle vinaigrette over the apple mixture and toss to coat.

By EllyBelle

Ingredients

• ✓ apple
• peanut butter
• fish-shaped cracker

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

Ingredients

• ✓ apple
• ✓ apple
• pear
• water
• cinnamon
• nutmeg
• maple syrup

Instructions

1. 1 Combine Cortland apples, Golden Delicious apples, and Bartlett pears together in a large, microwave-safe bowl. Add water, cinnamon, and nutmeg to the apple-pear mixture and toss to coat.
2. 2 Cover bowl tightly with plastic wrap and cut a 1-inch slot in the center of the plastic wrap to allow steam to escape.
3. 3 Cook apple mixture in the microwave on high for 10 minutes. Carefully remove and discard plastic wrap. Stir apple mixture. Cook in the microwave on high until fruit is hot and tender, another 6 minutes.
4. 4 Stir maple syrup into fruit mixture. Cool completely before refrigerating.

By Denise

Ingredients

• ✓ apple
• cinnamon
• water
• brown sugar

Instructions

1. 1 Place shredded apples in a medium saucepan over medium low heat. Sprinkle with cinnamon, then add water and cook until the apple bits become soft and mushy.
2. 2 Stir in brown sugar and mix well; if desired, top with ice cream and serve.

By Sherice

Ingredients

• ✓ apple
• sugar
• cinnamon

Instructions

1. 1 Gather all ingredients.
2. 2 Place apples in a microwave-safe bowl; cook in the microwave for 30 seconds. Sprinkle sugar and cinnamon over apples and stir to coat.
3. 3 Continue cooking apples in the microwave until soft and warm, about 1 minute more.

By ilovebaking

Ingredients

• ✓ apple
• brown sugar
• cinnamon
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Use a knife to carve out the core from the top half of each apple; it may be tricky at first, but be aggressive.
3. 3 Combine brown sugar, cinnamon, and butter in a medium bowl. Mix with a fork, pressing butter against the sides of the bowl until covered with sugar and cinnamon and chunky. Scoop mixture into the apples, making sure to pack it tightly. Place apples upright on a small cooking tin.
4. 4 Bake in the preheated oven for 10 minutes. Carefully remove the hot tin from the oven and let apples cool for 10 minutes before serving.

By EmilyandAdam

Ingredients

• ✓ apple
• brown sugar
• cinnamon
• bacon

Instructions

1. 1 Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire. Alternatively, preheat an outdoor grill.
2. 2 Place apples in a loaf pan. Combine brown sugar and cinnamon in a bowl; spoon into each apple.
3. 3 Place the loaf pan into the campfire or on the grill; cook for about 3 minutes. Carefully remove the pan from the fire and sprinkle bacon over apples. Place in the fire or on the grill for about 5 minutes more.

By Tracey4840

Ingredients

• ✓ apple
• ✓ apple
• nectarine
• celery
• cranberry
• walnut
• lemon yogurt

Instructions

1. 1 In a large bowl, combine red apple, Granny Smith apple, nectarine, celery, dried cranberries, and walnuts. Mix in yogurt. Chill until ready to serve.

By Tracy Fall

Ingredients

• ✓ apple
• rosemary
• cinnamon sugar
• water

Instructions

1. 1 Cut each apple into 16 wedges and place in a microwave-safe dish.
2. 2 Sprinkle apples with rosemary, cinnamon sugar, and water. Stir the apples and cover the dish. Microwave on high until tender, about 4 minutes, stirring halfway through.

By lutzflcat

Ingredients

• ✓ apple
• white sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 225 degrees F (110 degrees C). Line a metal baking sheet with parchment paper.
2. 2 Arrange apple slices in a single layer on prepared baking sheet.
3. 3 Mix together sugar and cinnamon in a small bowl; sprinkle over apple slices.
4. 4 Bake in the preheated oven until apples are dried and edges curl, 45 minutes to 1 hour. Use a metal spatula to transfer chips to a wire rack until cool and crispy.

By walkerkr