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Quick Jicama Slaw
Lunch

Quick Jicama Slaw

4.9

Prep
15 min
Cook
Total
25 min

Instructions

  1. 1 Toss red cabbage, apples, jicama, carrots, and red onion together in a large bowl.
  2. 2 Whisk olive oil, rice vinegar, lime juice, cilantro, sugar, salt, red pepper flakes, cayenne pepper, and ground black pepper together in a small bowl until dressing is smooth. Pour dressing over cabbage mixture and toss to combine. Let slaw sit until flavors combine, about 10 minutes.

By WorldWideDeb

Gorgonzola and Apple Pork Chops
Dinner

Gorgonzola and Apple Pork Chops

3.8

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Butterfly each pork chop by slicing horizontally through the center with a sharp knife. Leave them attached on one side so they can be flipped open to create a butterfly shape.
  2. 2 Heat oil in a large skillet over medium high heat. Add pork chops, reduce heat to medium and cook slowly for 5 to 7 minutes each side, or until they are done to your liking. Set aside.
  3. 3 Melt butter or margarine in a medium skillet over medium heat. Add apples and saute until tender, then turn off heat and add cheese to skillet. Mix together slowly to form a creamy thick sauce.
  4. 4 Place reserved chops on serving plate and stuff each one with 1/4 of the apple/cheese mixture. Serve hot.

By Kimberly Watson

Apple Strudel

Apple Strudel

4.0

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 In a bowl, combine apples, raisins, currants, cinnamon, sugar and bread crumbs. Stir well.
  3. 3 Spread several sheets of pastry generously with melted butter and lay them on atop the other on a baking sheet. Spread the fruit mixture evenly over the top sheet, then roll the sheets up to form a log shape. Brush with melted butter again.
  4. 4 Bake in preheated oven 30 minutes, until pastry is golden brown and fruit is tender.

By Heather

Pork Normandy
Dinner French

Pork Normandy

4.5

Prep
20 min
Cook
65 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Melt butter in an oven-proof skillet over medium heat. Sear tenderloin in melted butter, then transfer to a plate.
  3. 3 Add onions to the skillet; cook and stir for 2 to 3 minutes. Stir in apple and cook until golden brown. Stir in flour and cook for about 30 seconds.
  4. 4 Whisk chicken stock and hard cider together in a bowl; pour into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan. Return tenderloin to the skillet; season with salt and pepper.
  5. 5 Cover the skillet, transfer to the preheated oven, and bake until is pork is slightly pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  6. 6 Transfer tenderloin to a cutting board, and cut into 1 1/2-inch slices.
  7. 7 Place onions, apples, and all liquid from the skillet into a blender or food processor; pulse until smooth. Return sauce to the pan, and reheat over medium-low. Stir in cream and heat until warm.
  8. 8 Spoon sauce over sliced tenderloin to serve.

By Tiffany Curtis

Apple Jicama Coleslaw
Side Dish American

Apple Jicama Coleslaw

4.6

Prep
15 min
Cook
Total
20 min

Instructions

  1. 1 Combine cabbage, jicama, and apple in a large bowl; set aside.
  2. 2 Whisk together mayonnaise, pineapple juice, sugar, hot sauce, salt, and pepper in a medium bowl until smooth and fluffy, 1 to 2 minutes.
  3. 3 Pour mayonnaise mixture over cabbage mixture; toss to combine. Let sit for 5 minutes.
  4. 4 Mix in cilantro and toss again. Garnish with corn bits to serve.

By John Mitzewich

Tarte aux Pommes Normande (French Apple Tart)
Dessert French

Tarte aux Pommes Normande (French Apple Tart)

4.9

Prep
60 min
Cook
40 min
Total
100 min

Instructions

  1. 1 To make the pastry: Stir 1 1⁄3 cups of flour and salt together in a medium bowl. Add butter, 1 egg yolk, and water; stir until mixture forms large crumbs. If it is too dry to press a handful together, stir in more water. Press dough into a ball and wrap in plastic wrap. Flatten slightly and refrigerate for at least 30 minutes, or until firm.
  2. 2 To make the frangipane: Cream butter and ½ cup of sugar together in a medium bowl with an electric mixer until light and soft. Gradually mix in an egg and remaining egg yolk one at a time. Stir in apple brandy. Stir 2 tablespoons of flour into ground almonds, then mix into batter. Set aside.
  3. 3 Roll out pastry dough into a 12-inch circle on a lightly floured surface. Fold loosely into quarters, and center the point in a 10-inch tart or pie pan. Unfold dough, and press into the bottom and up the sides. Prick with a fork all over, and flute the edges. Return pastry to the refrigerator to chill until firm.
  4. 4 Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet inside the oven while it preheats.
  5. 5 Spoon frangipane into chilled pastry crust, and spread into an even layer. Arrange apple slices in an overlapping spiral pattern. Each slice should have one edge pressed into the frangipane until it touches the pastry base, and then overlap the previous slice. Start at the outside edge, and work towards the center.
  6. 6 Place the pie plate on top of the baking sheet in the preheated oven. Bake until filling begins to brown, about 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C). Bake for another 10 minutes, then sprinkle sugar over the top of the tart. Return to the oven until the sugar caramelizes slightly, about 10 minutes more.
  7. 7 Cool the tart on a wire rack. A short time before serving, warm the apricot jelly; add some water if necessary to make it a liquid consistency. Brush warm jelly over the tart for a nice shine.

By Peter Lovering