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1. Bring a large pot of generously salted water to a boil

  • 1 pound spaghetti
  • 2-3 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • ¼ tsp crushed red pepper flakes (or more depending on how spicy you want it)
  • ½ cup vodka
  • 1 1/2 cups ricotta cheese
  • Zest of 2 lemons, 1 lemon juiced
  • Chopped fresh parsley and basil
  • Handful of flat-leaf parsley, chopped
  • Freshly grated Parmigiano- Reggiano or Pecorino Romano cheese
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Saute the finely minced shallot in oil over medium heat

  • 1 Tbsp olive oil
  • 1/2 shallot, finely minced
  • 4 C blueberries, rinsed
  • 1 C sugar
  • 2 Tbsp balsamic vinegar
  • 1 small branch rosemary, destemmed, chopped fine
  • pinch of freshly grated nutmeg
  • Pepper to taste (approx. 1/4 tsp)
  • pinch of salt
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If cake is not prepared cook according to directions

  • 1 angel food cake-prepared or box
  • 1 8 oz cream cheese softened
  • 1 14 oz can of condensed milk
  • 1/3 c. lemon juice
  • 1 t. almond extract
  • 2 c. sliced fresh strawberries
  • 3 to 4 c. whipped topping
  • Additional strawberries for granish
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To prepare brine, place 2 teaspoons tea leaves on a double layer of cheesecloth

  • * Brine:
  • 2 * 2 teaspoons black tea leaves (such as Darjeeling or Assam)
  • 3 * 3 cups unsweetened apple juice
  • 3 * 3 tablespoons kosher salt
  • 3 * 3 tablespoons brown sugar
  • 1/2 * 1/2 teaspoon black peppercorns, crushed
  • 6 * 6 whole cloves
  • 1 * 1 bay leaf
  • 3 * 3 cups cold water
  • 2 * 2 (1-pound) pork tenderloins, trimmed
  • *
  • Chutney:
  • 2 * 2 cups unsweetened apple juice
  • 2 * 2 teaspoons black tea leaves (such as Darjeeling or Assam)
  • 1 * 1 teaspoon butter
  • 1 * 1 teaspoon olive oil
  • 1 1/2 * 1 1/2 cups diced onion
  • 4 * 4 cups diced peeled Rome apple (about 3 large)
  • 1/2 * 1/2 cup golden raisins
  • 2 * 2 tablespoons brown sugar
  • 1 * 1 tablespoon cider vinegar
  • 1 * 1 teaspoon minced peeled fresh ginger
  • 1/2 * 1/2 teaspoon kosher salt
  • 1/4 * 1/4 teaspoon coarsely ground black pepper
  • 1/8 * 1/8 teaspoon ground cardamom
  • 1/8 * 1/8 teaspoon ground cinnamon
  • * Dash of ground cloves
  • *
  • Remaining ingredients:
  • 1 * 1 teaspoon olive oil
  • 1/2 * 1/2 teaspoon white peppercorns, crushed
  • 1/2 * 1/2 teaspoon black peppercorns, crushed
  • * Cooking spray
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1. Heat 2 ounces of clarified butter and sauté the peppers and scallions until tender

  • 10 ounce (282g) clarified butter
  • 1 1/2 cups (1.5) green pepper, minced
  • 1 1/2 cups (1.5) red pepper, minced
  • 1 1/2 cups (87g) scallions, chopped
  • 3 ounces (85g) mayonnaise
  • 1 tablespoon Dijon mustard
  • 3 eggs, beaten
  • 3 tablespoons cajun seasonings
  • 3 pounds (1,362g) pasteurized crabmeat, check for shell pieces
  • 1 1/4 cups (219g) Ocean Spray® Sweetened Dried Cranberries, chopped
  • 1 1/4 cups (75g) panko (Japanese breadcrumbs)
  • 12 cups (900g) plain breadcrumbs (unseasoned)
  • CRANBERRY REMOULADE
  • 6 3/4 cups (1,485g) mayonnaise
  • 9 tablespoons scallions, chopped
  • 9 tablespoons capers, chopped
  • 14 ounces (438ml) Ocean Spray® Whole Berry Cranberry Sauce
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Lightly grease bottom of 9 inch spring form pan

  • 3 3oz pkg lady fingers
  • 1/4 c. brandy or dark rum
  • 1 8 oz pkg cream cheese-room temperature
  • 1/2 c. sugar
  • 2 c. whipping cream
  • 1 t vanilla
  • 21 oz can cherry pie filling
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1/4 small red onion, thinly sliced 1/2 teaspoon fresh lemon juice 1/2 teaspoon capers, coarsely chopped 1 teaspoon ...

  • Bright onions, sweet avocado, and salty capers come together in this quick tartine.1/4 small red onion, thinly sliced
  • 1/2 teaspoon fresh lemon juice
  • 1/2 teaspoon capers, coarsely chopped
  • 1 teaspoon extra-virgin olive oil
  • kosher salt and ground black pepper
  • 1 teaspoon lemon zest
  • 1/2 avocado, pitted
  • 2 slices whole-grain bread, toasted
  • 1 ounce smoked trout or 1/2 soft-cooked egg, for topping (optional)
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This recipe can also be doubled successfully

  • 1/2 cup unpopped popcorn kernels
  • 1/4 cup (1/2 stick) butter
  • 1/4 cup white corn syrup (Karo)
  • 1/8 cup water
  • 1 cup granulated sugar
  • 1/4 teaspoon baking soda
  • 3 teaspoons Strawberry flavor
  • 2 drops of Americolor “Electric Pink” food coloring gel or equal
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Achiote Powder,made from annatto seeds,is what gives the scallops the distinctive red colour and superb flavour in ...

  • 36 scallops (1.1 lbs/500g total)
  • 1 (10g)packet achiote powder
  • 1 tbsp olive oil
  • 1 bowl avocado salsa
  • fresh cilantro,for garnish
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Dissolve jello in boiling water

  • 2 3 oz pkg or one lg strawberry jello
  • 1 1/2 C boiling water
  • 2 10 oz. boxes of mashed frozen strwberries
  • 1 lg can of crushed pineapple (and juice)
  • 3 ripe bananas
  • 1 C sour cream
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Beat first 6 ingredients, stir in pecans shape into a box or ring cover and chill If making the ring, just put str

  • I 16 oz block sharp cheddar cheese, shredded
  • ! c Mayo
  • 1/2 chopped onions
  • salt and pepper
  • ground red pepper
  • 1 c chopped pecans, toasted
  • 1 8 oz can whole berry cranberry sauce OR
  • I jar strawberry preserves
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Heat oven to 425 degrees. Mix sugar, flour and cinnamon in large bowl

  • 1 c. sugar
  • 1/4 c. all-purpose flour
  • 1/4 t. cinnamon
  • 3 medium peaches, sliced (2 cups)
  • 2 medium green cooking apples, peeled and thinly sliced (2 cups) (sometimes I microwave the slices for 30 seconds)
  • 1/4 c. sliced almonds
  • 1 T. butter or margarine
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Peach-Apple Pie Pasta with Creamy Lemon Vodka Sauce