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Place orange juice in a nonreactive saucepan over high heat and cook until reduced by half

  • Juice and zest from 2 oranges
  • 1 cup plus 2 Tbsp. champagne, divided
  • 2 Tbsp. chopped shallots
  • 1 bay leaf
  • 1 star anise
  • 1 stick butter, cut into Tbsp. size pieces
  • Salt & freshly ground black pepper to tasts
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This recipe can be prepared in 45 minutes or less

  • two * two 6-ounce flounder fillets
  • 1 * 1 garlic clove
  • 2 * 2 tablespoons fresh lemon juice
  • 2 * 2 teaspoons soy sauce
  • 1/2 * 1/2 teaspoon sugar
  • 1/2 * 1/2 teaspoon salt
  • 2 * 2 tablespoons olive oil
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Dissolve gelatin in boiling water

  • 2 packages cherry gelatin
  • 1 1/3 c. boiling water
  • 1 3/4 c. juice from black bing cherries
  • 1/2 c. dry sherry wine
  • 1 1/2 c. seedless grapes
  • 1 can bing cherries
  • 1 c. pecan meats
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Directions Place the onions in the bottom of a 5-quart slow cooker

  • 1 * 1 medium onion, chopped
  • 1 * 1 (10-pound) bone-in pork shoulder, picnic cut
  • 2 * 2 tablespoons soy sauce
  • 1 * 1 tablespoon chopped garlic
  • 2 * 2 teaspoons salt
  • 1 * 1 teaspoon fresh ground black pepper
  • 1 * 1 cup orange marmalade
  • 20 * 20 corn tortillas
  • * Cabbage Slaw, recipe follows
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What I learned from our trip to Portland

  • 6 slices French bread
  • 6 tbsp. Tillamook® Unsalted Butter
  • 2 cups milk
  • 1 1/4 cups heavy cream
  • 3/4 cups apple cider
  • 6 tbsp. flour
  • 2 tbsp. plus 1/2 teaspoon salt
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cayenne pepper
  • 1 tbsp. Dijon mustard
  • 3 1/2 cups Tillamook® Vintage White Cheddar Cheese
  • 1 cup Gruyere cheese
  • 4 cups medium shell pasta
  • 3-4 quarts water for pasta
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Yummy, yummy, spicy meat! :) My own recipe

  • 2 lbs beef skirt steak or knuckle steak
  • 1/2 cup vegetable oil
  • 2 tbs red wine vinegar
  • 3 limes, juiced and zested
  • 4 cloves minced fresh garlic
  • 1-3 chipotle peppers in adobo
  • 3 tbs fresh cIlantro, chopped fine
  • 1/2 tsp ground cumin
  • 1/2 tsp onion powder
  • 3 tsp chili powder
  • 1/8 tsp cayenne pepper
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SUBMITTED BY: Elizabeth Pogue

  • 2 cups self-rising flour
  • 2 cups sugar
  • 1 cup oil
  • 3 eggs
  • 2 small jars plum with applesauce baby food
  • 1 tsp each cinnamon and ground cloves
  • Sugar to sprinkle pans
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In the microwave, melt the almond bark

  • 1 package almond bark
  • 2 (24-inch) Styrofoam topiary trees
  • 6 quarts strawberries
  • Round toothpicks
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preheat oven to 350 and generously grease 9 x 5 loaf pan

  • 2 1/2 cups biscuit mix
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 cup sugar
  • 1/2 cup dried cranberries
  • 1 cup chopped walnuts
  • 1 1/4 cup buttermilk
  • 1/2 cup(1 stick) unsalted butter, softened
  • 1 tsp vanilla extract
  • 2 large eggs, slightly beaten
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Cream butter and sugar until fluffy

  • Filling:
  • 3/4 cups butter
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 cup mashed ripe banana
  • 2 cups sifted cake flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon slat
  • 1 cup flaked coconut, divided
  • 1/2 cup chopped pecans (optional)
  • 3/4 cup sugar
  • 3 tablespoons flour
  • 3/4 cups cream
  • 1/2 teaspoon salt
  • 3 tablespoons butter
  • 3/4 cups chopped pecans, toasted (optional)
  • 1 teaspoon vanilla
  • Frosting:
  • 1/2 cup shortening
  • 1/2 cup butter
  • 1 teaspoon vanilla
  • 1 teaspoon almond extract
  • 4 cups confectioner's sugar
  • 3 - 4 tablespoons milk
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prepare cake batter as directed on package;stir in 2/3 cup of the coconut

  • 1 pkg(2layer) yellow cake mix
  • 2 2/3 cup coconut, divided(7oz bag)
  • 1 cup milk
  • 1 pkg (4 serving size) white chocolate or vanilla flavor instant pudding
  • 1/4 cup powdered sugar
  • 1 tub(8oz) cool whip topping, thawed
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dissolve jello in hot water

  • 1 pkg 6 oz orange jello
  • 2 1/2 cups boiling water
  • 2 cans(11oz) mandarin oranges-drained
  • 1 can 6oz frozen orange juice-thawed
  • 1 pkg 8 oz cream cheese
  • 1 cup cold milk
  • 1 pkg instant vanilla pudding
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creamy orange fluff Orange-Champagne Sauce