Type what you have

Ingredients

• ✓ apple cider
• soy sauce
• brown sugar
• garlic powder
• ginger
• butter

Instructions

1. 1 Combine apple cider, soy sauce, brown sugar, garlic powder, ginger, and butter in a large bowl. Stir well to combine. Use a flavor injector tool to inject marinade into chicken.

By skyclad

Ingredients

• ✓ apple cider
• brown sugar
• cinnamon
• lemon juice
• nutmeg
• chicken breast

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Whisk apple cider, brown sugar, cinnamon, lemon juice, and nutmeg together in a bowl.
3. 3 Place chicken breasts in a single layer in the bottom of a large casserole dish. Pour apple juice mixture over chicken breasts. Cover casserole dish with aluminum foil.
4. 4 Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By anitag

Ingredients

• ✓ apple cider
• ketchup
• bourbon
• cornstarch
• black pepper

Instructions

1. 1 Combine ketchup and bourbon in a small saucepan over medium-high heat.
2. 2 Whisk apple cider and cornstarch together in a small bowl until smooth; pour into the saucepan. Bring to a boil, whisking occasionally, and cook until sauce is thickened, about 10 minutes.
3. 3 Remove sauce from heat and stir in black pepper; set aside to cool.

By Chef Mo

Ingredients

• ✓ apple cider
• venison backstrap
• barbecue sauce
• bacon

Instructions

1. 1 Add venison to a shallow glass or ceramic baking dish; pour in enough apple cider to cover. Cover the dish with plastic wrap and refrigerate for 2 hours.
2. 2 Remove venison from the dish; pat dry. Discard apple cider. Return venison to the dish. Pour barbecue sauce over venison; cover the dish with plastic wrap and refrigerate for 2 to 3 hours more.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate. Charcoal is best, but if you must, use gas.
4. 4 Meanwhile, remove venison from the refrigerator; let stand until no longer chilled, about 30 minutes. Wrap each venison chunk in a strip of bacon; secure with a toothpick.
5. 5 Arrange venison on the grill so the chunks don't touch. Grill, turning occasionally, until bacon slightly burnt, 15 to 20 minutes. The slower, the better. The bacon will kick up some flames, so be ready.

By TIKCUF99

Ingredients

• ✓ apple cider
• honey
• apple cider vinegar
• brown sugar
• whiskey
• whiskey
• pork chop

Instructions

1. 1 Stir apple cider, honey, cider vinegar, and brown sugar in a saucepan over medium heat. Bring to a simmer and reduce heat to low, stirring often, until the mixture reduces to 2/3 cup, about 20 minutes.
2. 2 Simmer 1/3 cup whiskey in a separate small saucepan over medium-low heat until steam no longer smells of alcohol, about 10 minutes; stir into the apple cider mixture. Reduce this mixture to 1/2 cup, forming an apple cider glaze and cool.
3. 3 Stir 3 tablespoons whiskey into apple cider glaze.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Place pork chops into a baking dish; brush with the apple cider glaze.
6. 6 Bake chops in the preheated oven, basting them often with glaze, until tender, about 1 hour. If desired, bring any remaining glaze to a boil in a saucepan and drizzle over chops to serve.

By Tess DeFevers Ehling

Ingredients

• ✓ apple cider
• ground beef
• chili bean
• tomato
• corn
• chili powder

Instructions

1. 1 Mix ground beef, chili beans, stewed tomatoes, corn, apple cider, and chili powder in a large pot over high heat; bring to a simmer, reduce heat to medium-low, and cook until the beef is cooked and tender, about 6 hours.

By dfh98

Ingredients

• ✓ apple cider
• brown sugar
• honey mustard
• mustard powder
• cumin
• cayenne pepper
• garlic powder
• pork chop
• butter

Instructions

1. 1 Mix brown sugar, honey mustard, mustard powder, cumin, cayenne pepper, and garlic powder together in a small bowl; rub onto pork chops and let sit on a plate for flavors to dissolve into pork chops, about 10 minutes.
2. 2 Melt butter in a large skillet over medium heat; add apple cider. Arrange coated pork chops in the skillet; cook until pork chops are browned, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Shyla Lane

Ingredients

• ✓ apple cider
• ✓ apple cider
• chicken
• ranch dressing mix
• garlic
• poultry seasoning
• paprika
• cayenne pepper
• olive oil
• onion
• garlic
• ranch dressing mix

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Rinse chicken and remove insides; dry off with a paper towel.
3. 3 Combine ranch dressing mix, granulated garlic, poultry seasoning, paprika, and cayenne for rub in a bowl.
4. 4 Rub chicken with oil. Put 1/3 cup apple cider, onion wedges, and fresh garlic inside the chicken, using onions to block the opening. Sprinkle rub all over using a teaspoon; be sure to coat legs and under wings.
5. 5 Place chicken on a stand-up roasting rack and set into a deep baking dish. Pour in remaining apple cider and ranch dressing mix.
6. 6 Roast in the preheated oven for 15 minutes. Lower the oven temperature to 350 degrees F (175 degrees C) and continue to bake until no longer pink in the center, the juices run clear, and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 30 minutes. Remove from the oven, cover tightly with foil, and let sit for 10 minutes before serving.

By Kathy

Ingredients

• ✓ apple cider
• bacon
• peppercorn and garlic seasoned pork tenderloin
• butter
• margarine
• cornbread stuffing mix
• red cooking apple
• cranberry
• pecan

Instructions

1. 1 Heat oven to 375 degrees F. Cut 3 slices bacon into 1/4-inch wide slices. Cook in medium saucepan over medium-high heat until crisp; drain.
2. 2 Carefully pour all but 1 tablespoon grease from pan. Add butter and apple cider; bring to a boil. Remove from heat; stir in cooked bacon, cornbread stuffing mix, apple, cranberries and pecans. If needed, add addition cider to moisten stuffing.
3. 3 Place 4 remaining slices of bacon about 2 inches apart down center of 15x10x1-inch baking sheet. Cut down center of tenderloin but not all the way through; lay flat on top of bacon slices.
4. 4 Spoon stuffing down center of tenderloin; wrap bacon slices around tenderloin, overlapping on top. Secure with wooden picks.
5. 5 Bake 40 to 45 minutes until internal temperature of stuffing reaches 160 degrees F. Let stand 10 minutes before slicing.

By Smithfield®

Ingredients

• ✓ apple cider
• country ham
• clove
• brown sugar
• maple syrup
• cinnamon
• nutmeg
• ginger
• clove
• vanilla extract
• orange peel

Instructions

1. 1 Press whole cloves into the ham so they are evenly distributed. You may score the ham for easier insertion if you wish. Place the ham in a slow cooker. Pour in apple cider until only about 2 inches of ham is above the surface. Pack the brown sugar on top of the ham, pressing into the cloves. This will get washed away in the next step but any that stays on is a bonus.
2. 2 Pour the maple syrup over the ham. Season the apple cider with cinnamon, nutmeg, ginger, ground cloves and vanilla. Add the orange peel to the pot. Fill the slow cooker as full as you can with apple cider without going over the fill line. Cover and set to Low. Cook for 8 to 10 hours.

By REINEJESSICA

Ingredients

• ✓ apple cider
• smoked sausage
• onion
• celery
• garlic
• thyme
• black pepper
• sauerkraut
• red potato
• chicken broth

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add sausage and cook until caramelized and fat is rendered, about 4 minutes. Add onion, celery, garlic, thyme leaves, and pepper. Cook for 3 more minutes. Cancel Saute mode.
2. 2 Add sauerkraut, potatoes, chicken broth, and hard cider to the pot. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ apple cider
• butter
• apple
• brown sugar
• chicken breast
• cinnamon
• salt
• black pepper
• onion
• apple cider vinegar
• wide noodle

Instructions

1. 1 Melt butter in a large skillet over medium heat; cook and stir apples until lightly browned, 5 to 10 minutes. Sprinkle brown sugar over apples and cook until apples are tender, about 5 minutes more. Transfer apples to a plate.
2. 2 Arrange chicken on a sheet of waxed paper; season both sides with cinnamon, salt, and pepper. Melt remaining butter in the same skillet and cook chicken until browned, 2 to 3 minutes per side. Transfer chicken to a plate.
3. 3 Cook and stir onion in the same skillet used for chicken until tender, 5 to 10 minutes. Stir cider and vinegar into onion, reduce heat to medium-low, and simmer until sauce is slightly thickened, about 2 minutes.
4. 4 Return chicken to onion mixture, spooning cider sauce over chicken and cook until chicken is no longer pink in the center and the liquid is reduced by half, 5 to 10 minutes more. Spoon apples into chicken mixture and cook until apples are warmed, 2 to 3 minutes.
5. 5 Arrange noodles on plate, top with chicken, and spoon sauce over chicken.

By LAURDSED

Ingredients

• ✓ apple cider
• apple jelly
• lemon juice
• worcestershire sauce
• hot pepper sauce
• salt
• black pepper
• chicken thigh

Instructions

1. 1 Combine apple cider, apple jelly, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper in a saucepan over medium heat. Cook and stir just until jelly melts, 3 to 5 minutes. Remove from heat and let marinade cool to room temperature, about 10 minutes.
2. 2 Place chicken thighs and marinade into a 1-gallon plastic zip-top bag and let marinate for at least 1 hour.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the bag and discard marinade.
4. 4 Grill chicken thighs until no longer pink in the centers, turning frequently being careful not to let chicken burn, 20 to 25 minutes. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C).

By Jim Haggarty

Ingredients

• ✓ apple cider
• mustard
• dill
• salt
• black pepper
• chicken thigh
• baby carrot
• cabbage

Instructions

1. 1 Whisk apple cider, mustard, dill, salt, and black pepper together in a large bowl until well combined. Add chicken thighs; toss until evenly coated. Cover the bowl with plastic wrap; marinate in the refrigerator for 1 hour.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken from marinade, shake off excess, and place on a plate. Pour remaining marinade into a large skillet. Add carrots and cabbage to the skillet; bring to a boil over medium-high heat. Reduce heat, cover, and cook until carrots have softened, about 30 minutes.
4. 4 Meanwhile, cook chicken thighs on the preheated grill until no longer pink at the bone and the juices run clear, about 20 minutes, flipping halfway through. An instant-read thermometer inserted near but not touching the bone should read 165 degrees F (74 degrees C). Transfer chicken to a serving plate; rest for 5 minutes.
5. 5 Serve chicken with carrots and cabbage.

By Soup Loving Nicole

Ingredients

• ✓ apple cider
• pork tenderloin
• cajun seasoning
• celery salt
• garlic granules
• onion powder
• white sugar
• avocado oil
• apple cider vinegar
• maple syrup

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Remove silver skin and any surface fat from tenderloin; dry well with paper towels. Combine Cajun seasoning, celery salt, garlic granules, onion powder, and sugar in a small bowl; mix well. Sprinkle seasoning mixture over pork tenderloin.
3. 3 Heat oil into a large skillet over high heat until shimmering. Add pork tenderloin and sear for 3 to 4 minutes per side. Transfer to the prepared baking sheet and place into the oven.
4. 4 Roast in the preheated oven until pork is slightly pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Check temperature of the pork tenderloin after 10 minutes as baking time depends on how long it has been seared.
5. 5 Meanwhile, pour apple cider and apple cider vinegar into the skillet and bring to a low boil. Scrape up any browned bits, lower heat, and simmer for 15 minutes. Add maple syrup and simmer for 5 more minutes.
6. 6 Move pork tenderloin to a clean cutting board, cover, and let rest for 10 minutes.
7. 7 Slice pork tenderloin into thin slices, place on a serving dish, and drizzle with apple cider au jus.

By Bren

Ingredients

• ✓ apple cider
• green bean
• olive oil
• bacon bits
• onion
• salt
• black pepper

Instructions

1. 1 Combine green beans and cider in a microwave-safe bowl; cover with plastic wrap. Cook in microwave on high for 5 minutes; stir beans. Return to oven and cook until tender, 5 more minutes. Remove beans with a slotted spoon and transfer to a serving bowl; reserve cider.
2. 2 Heat olive oil in a small skillet over medium heat; cook and stir bacon bits and onion in the hot oil until onion is tender, 5 to 10 minutes. Pour cider from green beans into the skillet; simmer until liquid is reduced, 5 minutes.
3. 3 Spoon bacon mixture over green beans. Season with salt and black pepper.

By Carol Shorter Hicks

Ingredients

• ✓ apple cider
• olive oil
• garlic powder
• kosher salt
• black pepper
• pork loin
• chicken broth
• thyme
• applesauce
• onion
• cornstarch
• water

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil. Sprinkle garlic powder, salt, and pepper all over the pork loin and sear in the hot oil on all sides, about 2 minutes per side. Remove pork from the pot. Pour in chicken broth and scrape up all the browned bits so none are stuck on the bottom. Turn off Saute function.
2. 2 Pour in apple cider and add pork loin back to the pot. Mix ground thyme into the applesauce and spread over the top and sides of the pork loin. Place onion slices around the pork loin. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid.
4. 4 Remove pork and onion slices from the pot. Mix cornstarch with cold water in a bowl.
5. 5 Turn on Saute function and stir cornstarch mixture into the pan juices. Bring to a boil and cook until gravy has slightly thickened, 3 to 5 minutes. Serve gravy with the pork loin.

By Tammy Lynn

Ingredients

• ✓ apple cider
• sweet potato
• hazelnut
• heavy cream
• sour cream
• salt
• pepper

Instructions

1. 1 Place the sweet potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
2. 2 Mash the potatoes until smooth, then stir in the hazelnuts, heavy cream, sour cream, and apple cider. Season to taste with salt and pepper.

By jonnyd523

Ingredients

• ✓ apple cider
• chicken breast
• salt
• black pepper
• all-purpose flour
• bacon
• butter
• apple
• onion
• garlic
• chicken broth
• rosemary
• lemon juice

Instructions

1. 1 Pound chicken breasts with a tenderizer to an even thickness and sprinkle with salt and pepper on both sides. Place flour in a large plastic resealable bag. Add chicken breasts one at a time and shake to coat with flour. Remove from the bag, shake off excess flour, and set aside.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels, reserving about 1 tablespoon of bacon fat in the skillet.
3. 3 Add butter to the reserved bacon fat and cook over medium heat until melted. Add chicken and cook until no longer pink in the center and a meat thermometer reaches 165 degrees, about 3 to 4 minutes on each side, depending on the thickness of the breasts. Remove from skillet and keep warm.
4. 4 Add apple, onion, and garlic to the skillet. Cook, stirring occasionally, for 3 to 4 minutes. Mix in chicken broth, apple cider, rosemary, and lemon juice. Cover and simmer until apple and onion are tender, about 4 minutes. Remove apple and onion to a plate and keep warm. Leave pan juices in the skillet.
5. 5 Bring pan juices to a boil and cook until slightly reduced and flavor has intensified, about 3 minutes. Return chicken, apple, and onion to the skillet, and reheat briefly until warm. Serve garnished with the pan sauce and crisp bacon.

By lutzflcat

Ingredients

• ✓ apple cider
• water
• raisin
• apple cider vinegar
• jasmine rice
• sugar
• brown sugar
• cinnamon
• olive oil
• apple
• sweet onion
• celery
• white pepper
• salt
• cinnamon
• almond

Instructions

1. 1 Combine water, apple cider, and golden raisins in a pot. Bring to a boil; add rice. Cook, stirring often, until most of the water is absorbed, about 17 minutes. Mix in white sugar, brown sugar, and 1/4 teaspoon cinnamon; continue cooking until rice is tender, about 3 minutes more. Remove from heat.
2. 2 Heat olive oil in a large skillet over medium heat. Cook and stir apple, onion, and celery in the hot oil until softened, about 5 minutes. Season with white pepper, salt, and a dash of cinnamon. Stir in almonds; cook until starting to brown, 3 to 5 minutes.
3. 3 Fold apple and almond mixture into rice. Let stand until flavors combine, about 5 minutes.

By Erin Ok

Ingredients

• ✓ apple cider
• turkey
• water
• kosher salt
• sugar
• olive oil
• thyme
• poultry seasoning

Instructions

1. 1 Rinse turkey inside and out with cold water; pat dry with paper towels.
2. 2 Combine water, apple cider, kosher salt, and sugar in a large pot or 5-gallon food-grade bucket, stirring until salt and sugar dissolved. Submerge turkey in brine, cover container, and refrigerator, 8 hours to overnight.
3. 3 Preheat the oven to 325 degrees F (165 degrees C).
4. 4 Remove turkey from brine; discard brine. Place turkey, breast-side up, in a roasting pan; pat turkey and cavity dry with paper towels. Loosen turkey skin over breast and thighs with your fingers.
5. 5 Whisk olive oil, thyme, and poultry seasoning together in a small bowl; rub over turkey and underneath loosened skin. Cover turkey loosely with aluminum foil.
6. 6 Cook in the preheated oven until an instant-read thermometer inserted into the thickest part of the thigh, near but not touching bone, reads 165 to 175 degrees F (75 to 80 degrees C), 4 to 4 ½ hours. Remove foil about 45 minutes before end of cook time to brown skin. Rest turkey before carving, 30 to 45 minutes.

By Lauren

Ingredients

• ✓ apple cider
• all-purpose flour
• salt
• black pepper
• thyme
• beef stew meat
• olive oil
• water
• apple cider vinegar
• bay leaf
• carrot
• potato
• onion
• celery
• apple

Instructions

1. 1 Combine flour, salt, pepper, and thyme in a bowl. Toss beef cubes in the flour mixture.
2. 2 Heat olive oil in a Dutch oven or large pot over medium-high heat. Working in batches, brown beef cubes on all sides. Combine browned meat, apple cider, water, and cider vinegar in the pot and bring it to a boil. Add bay leaf; reduce heat to low. Simmer, partially covered, for 1 hour.
3. 3 Stir in carrots, potatoes, onions, celery, and apple and simmer until the vegetables are tender, about 1 hour more.

By CHARLESTONCSA

Ingredients

• ✓ apple cider
• pork chop
• salt
• thyme
• rosemary
• black pepper
• vegetable oil
• butter
• onion
• russet potato
• garlic
• dijon mustard
• maple syrup
• nutmeg
• milk

Instructions

1. 1 Combine pork chops, salt, thyme, rosemary, and pepper in a resealable plastic bag. Seal and shake until pork chops are coated with seasoning.
2. 2 Turn on a multi-functional pressure cooker (such as Fagor®) and select Brown function. Pour in oil. Add pork, with seasoning, and cook until browned, about 5 minutes per side. Transfer to a plate.
3. 3 Melt 1 tablespoon butter in the pot. Cook onions until soft and browned, 8 to 10 minutes. Add potatoes and garlic. Balance pork chops over potatoes.
4. 4 Whisk apple cider, Dijon mustard, maple syrup, and nutmeg in a bowl. Pour over pork chops. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Let pressure release naturally for 5 minutes. Nudge valve slightly open to release remaining pressure more rapidly. Transfer pork chops to a plate.
6. 6 Transfer potatoes and onions to a bowl using a slotted spoon, leaving gravy in the pot. Add remaining 1 tablespoon butter and milk to the potatoes; mash until smooth.
7. 7 Divide mashed potatoes between serving plates. Top with 1 pork chop. Spoon gravy on top.

By LauraF

Ingredients

• ✓ apple cider
• chicken thigh
• salt
• black pepper
• olive oil
• onion
• sambal oelek
• chive

Instructions

1. 1 Pat chicken thighs dry with a paper towel and season with salt and pepper.
2. 2 Heat olive oil in a large skillet over medium-high heat. Place chicken thighs into the hot oil and cook until brown, about 4 minutes, then turn and place onion slices on top.
3. 3 Stir together apple cider and sambal oelek; pour over chicken and onions. Reduce heat to medium-low and simmer until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken and onion to a plate and keep warm.
4. 4 Increase heat to medium-high and bring the liquid in the skillet to a boil. Continue boiling, uncovered, until the liquid has reduced to about 3/4 cup. Pour over chicken thighs and onions and garnish with fresh chives. Serve warm.

By Bibi

Ingredients

• ✓ apple cider
• garlic powder
• salt
• paprika
• black pepper
• baby back rib
• bbq sauce
• garlic
• brown sugar
• chili garlic sauce

Instructions

1. 1 Pour apple cider into an 8-quart multi-functional electric pressure cooker (such as Instant Pot) to about ½ inch below the rack line. Stir in garlic powder, salt, paprika, and black pepper; place rack into Pot. Turn on the cooker and select the Steam function according to the manufacturer's instructions; heat cider completely. Place ribs on rack. Close and lock the lid.
2. 2 Select High pressure according to the manufacturer's instructions; set the timer for 27 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a roasting rack.
4. 4 Pour about 2 cups barbecue sauce into a large measuring cup. Add garlic, brown sugar, and chili garlic sauce. Purée with an immersion blender until completely smooth. Stir into remaining barbecue sauce in a large bowl; set aside until room temperature.
5. 5 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove lid.
6. 6 Carefully remove ribs; drain and discard cooking liquid. Fully submerge each rib into barbecue sauce; place on the prepared roasting rack, making sure they are not touching. Brush extra sauce on top to make them extra sticky.
7. 7 Bake in the preheated oven until sauce is set, 15 to 20 minutes.

By Tony

Ingredients

• ✓ apple cider
• olive oil
• pork tenderloin
• salt
• black pepper
• onion
• carrot
• apple
• rosemary
• apple juice
• chicken broth
• mustard
• cornstarch
• spinach
• cider vinegar
• broad noodle

Instructions

1. 1 Heat the oil in a large, deep skillet set over medium-high heat. Season the pork with 1/4 teaspoon (1 mL) each salt and pepper. Add to the skillet and brown all over; transfer to a bowl.
2. 2 Reduce the heat to medium. Add the onion, carrot, apple, rosemary and remaining salt and pepper; cook, stirring often, until tender. Whisk the cider with the broth, mustard and cornstarch. Stir into the skillet. Bring to a boil and reduce the heat to medium-low. Return the pork to the skillet. Simmer, stirring occasionally, for 10 minutes or until cooked through. Stir in the spinach and vinegar; remove from the heat.
3. 3 Meanwhile, prepare the noodles according to package directions. Arrange the noodles in a serving dish. Spoon the pork mixture over to serve.

By NO YOLKS® Noodles

Ingredients

• ✓ apple cider
• habanero pepper
• black pepper
• monosodium glutamate
• paprika
• cumin
• beef short rib
• cola
• raspberry jam
• worcestershire sauce
• brown sugar
• canola oil
• onion
• garlic
• water
• cornstarch

Instructions

1. 1 Combine habanero pepper, black pepper, MSG, paprika, and cumin in a bowl. Rub mixture evenly over ribs; refrigerate for at least 30 minutes.
2. 2 Combine cola, apple cider, jam, Worcestershire sauce, and brown sugar together in another bowl; stir well.
3. 3 Heat oil in a pressure cooker over medium-high heat. Add ribs in batches; cook until browned all all sides, about 8 minutes. Remove from pot and set aside. Add onions and garlic to the pot. Cook and stir until onions are translucent, about 5 minutes. Return ribs to the pot; pour in cola mixture.
4. 4 Close pot securely and place pressure regulator over vent according to manufacturer's instructions. Bring to high pressure, with rapid steam escaping the cooker, about 5 minutes. Reduce heat to medium and cook for 30 minutes. Let pressure release naturally according to manufacturer's instructions, about 15 minutes.
5. 5 Combine water and cornstarch together in a small bowl; mix until cornstarch is dissolved.
6. 6 Open pot carefully; transfer ribs to a plate. Skim any extra fat off the top of the liquid; drain to remove any solid bits. Return liquid to the pot. Mix in the cornstarch slurry. Cook, stirring constantly, over medium-high heat, until boiling. Remove from heat. Add ribs back in and coat in the liquid.

By Shyla Lane

Ingredients

• ✓ apple cider
• pork leg
• onion
• garlic
• salt
• black pepper
• almond
• prune
• pineapple ring
• lard

Instructions

1. 1 Pierce pork with a sharp knife, making several slits all over the top of the leg; place into a large bowl.
2. 2 Combine 1 cup cider, onion, garlic, salt, and pepper in a blender; blend until smooth. Pour over pork. Cover with plastic wrap and marinate in the refrigerator, 6 hours to overnight.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Remove pork leg from the refrigerator and bring to room temperature.
4. 4 Transfer pork leg to a roasting pan, reserving juices that have collected in the bowl. Mix pineapple juice into the bowl; pour over the pork. Insert almonds and prunes into the slits on top and in the center of the pork. Inject some of the remaining cider into the pork using a baster. Pour any remaining cider on top. Rub lard over the top of the pork and cover with pineapple slices. Cover the roasting pan with aluminum foil.
5. 5 Bake in the preheated oven, basting every 30 minutes with pan juices, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 5 to 6 hours. Remove foil and bake until browned, about 30 minutes more. Remove from oven, cover with foil, and let sit for 10 minutes before carving.

By Anamaria

Ingredients

• ✓ apple cider
• beef brisket
• seasoned salt
• honey
• soy sauce
• ketchup
• brown sugar
• apple cider vinegar
• worcestershire sauce
• garlic powder

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Season brisket all over with salt; place in a roasting pan. Pour apple cider over brisket; cover tightly with foil. Cook in the preheated oven until tender, about 3 hours. Don't peek.
3. 3 Preheat an outdoor grill for low heat and lightly oil the grate. Combine honey, soy sauce, and salt in a small bowl.
4. 4 Transfer brisket to the preheated grill; cook, turning and basting frequently with honey sauce, about 30 minutes.
5. 5 Combine ketchup, sugar, vinegar, Worcestershire sauce, garlic powder, and salt in a saucepan; cook sauce on low heat until flavors meld, about 15 minutes. Do not boil, or sauce will become too vinegary.
6. 6 Rest brisket about 10 minutes, then slice and serve with barbecue sauce.

By Susan

Ingredients

• ✓ apple cider
• cooking spray
• olive oil
• dijon mustard
• chicken breast
• rosemary
• salt
• black pepper
• butternut squash

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 13x18-inch baking sheet with cooking spray.
2. 2 Whisk 2 tablespoons olive oil, mustard, and apple cider in a bowl.
3. 3 Sprinkle chicken breasts with rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper. Place on one side of the baking sheet; brush with mustard mixture. Place butternut squash on the other side of the baking sheet; drizzle with remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss until well coated.
4. 4 Roast in the preheated oven until squash is tender and chicken is golden, 35 to 40 minutes. Baste chicken with mustard mixture several times during roasting.

By Fioa