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Using a steamer, or a saucepan or wok with a steamer insert, steam the beans until they are tender but still crunch...

  • 1/2 pound green beans trimmed, rinsed
  • 1/2 pound yellow beans trimmed, rinsed
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon Dijon-style mustard
  • 2 teaspoons minced red onion
  • 1 spring garlic clove minced
  • 1 1/2 teaspoons chopped tarragon
  • 1/4 teaspoon sugar
  • 3/4 teaspoon salt
  • Freshly-ground black pepper to taste
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Heat the oven to 300 degrees

  • 1/2 cup unsalted butter - (1 stick) room temperature
  • 3/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/4 cup dark corn syrup
  • 2 tablespoons dark rum
  • 1 teaspoon vanilla extract
  • 1 cup cake flour plus
  • 2 tablespoons cake flour
  • 2/3 cup sweetened flaked coconut
  • 1/8 teaspoon salt
  • 2 teaspoons powdered sugar
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* Note: To remove the seeds, roll the pomegranate on a cutting board, pressing down slightly

  • 1 1/2 cups butter - (3 sticks) softened
  • 3 cups sifted powdered sugar
  • 2 teaspoons vanilla extract
  • 3 tablespoons pomegranate molasses (sold in specialty markets and well-stocked supermarkets)
  • 1/2 cup pomegranate seeds divided, see * Note
  • 1/2 cup chopped walnuts toasted
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For the Warm Cranberry And Apple Chutney: Heat the oil in a non-aluminum saucepan over medium-high heat

  • WARM CRANBERRY AND APPLE CHUTNEY:
  • 1/2 teaspoon dried red pepper flakes
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 4 boneless skinned duck breast halves abt 1 lb total
  • 2 teaspoons olive oil
  • 2 teaspoons unsalted butter
  • 1 teaspoon olive oil
  • 1 red onion chopped
  • 1 teaspoon minced garlic
  • 2 tart apples unpeeled, cored, and diced
  • 2 cups fresh or frozen cranberries
  • 1/2 cup light brown sugar - (packed)
  • 3 tablespoons white balsamic vinegar
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon dried red pepper flakes
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
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* Note: If you can't find mezcal, substitute another liquor, such as dark rum, Bourbon or tequila

  • 5 dried black figs
  • 1/4 cup mescal see * Note
  • 2 eggs
  • 1/2 cup sugar
  • 1 dash salt
  • 1 cup whole milk
  • 1/2 cup light corn syrup
  • 1 cup whipping cream
  • 1/2 teaspoon vanilla extract
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For the Crumb Crust: Spread the crackers in a single layer on a piece of wax paper

  • CRUMB CRUST:
  • 12 graham crackers
  • 1/4 cup sugar
  • 1/3 cup melted butter
  • FILLING:
  • 3 eggs separated
  • 2 lemons (limes may be substituted)
  • 1 can sweetened condensed milk - (14 oz)
  • 1/8 teaspoon salt
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Heat the oven to 350 degrees

  • Nonstick cooking spray as needed
  • 2 cups semolina
  • 2 cans coconut milk - (13 1/2 oz ea)
  • Water as needed
  • 1 can evaporated milk - (5 oz)
  • 2 eggs beaten
  • 1 1/2 cups sugar
  • 4 ripe soft bananas mashed
  • 1 cup butter or margarine - (2 sticks)
  • 1 tablespoon poppy seeds
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Combine the berries, sugar and lemon juice in a large nonaluminum bowl

  • 2 quarts boysenberries - (lightly packed) rinsed
  • 3 cups sugar or to taste
  • 3 tablespoons lemon juice
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For the Steak: Puree peppers with adobo sauce in blender or food processor

  • STEAK:
  • 1 chipotle pepper in adobo sauce - (to 2)
  • 1/3 cup olive oil
  • 1/3 cup unsweetened pineapple juice
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons dried oregano leaves
  • 3 strip steaks, 2" thick - (1/2 lb ea) trimmed
  • PINEAPPLE-SAUTEED ONIONS & PEPPERS:
  • 1 tablespoon oil
  • 5 cups thinly-sliced white onions
  • 1 red bell pepper cut narrow strips
  • 1 green bell pepper cut narrow strips
  • 1 cup unsweetened pineapple juice
  • 2 teaspoons reserved chipotle puree
  • 2 teaspoons sugar
  • 1 1/2 teaspoons salt
  • ASSEMBLY:
  • Coarse salt
  • Freshly ground pepper
  • Nonstick cooking spray
  • Cilantro sprigs for garnish
  • Warmed flour tortillas
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Heat oil in 10-inch nonstick skillet over medium-high heat

  • 1 tablespoon olive oil
  • 8 large sea scallops rinsed, blotted dry
  • Coarse salt to taste
  • Freshly-ground white pepper to taste
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon finely-minced garlic
  • 2 tablespoons lemon juice
  • 1 1/2 tablespoons butter room temperature
  • 2 tablespoons snipped fresh dill
  • Hot cooked white rice for serving
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Toss together celery root, carrot and pears in 2-quart bowl

  • 1 large celery root peeled, shredded
  • 1 large carrot peeled, shredded
  • 2 firm ripe pears halved, cored, and shredded
  • 3 tablespoons lemon juice
  • 1 cup light mayonnaise
  • 1/3 cup thinly-sliced green onion
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced fresh tarragon
  • (or 1 tspn dried tarragon)
  • 3 tablespoons minced parsley
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Filling: Barely cover raisins with boiling water; let stand 1 hour

  • FILLING:
  • 1 1/3 cups raisins
  • Boiling water
  • 2/3 cup sugar
  • 1/4 teaspoon salt
  • 1/4 cup cornstarch
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1 pinch cloves
  • 1 1/2 cups sour cream
  • 1/2 cup buttermilk
  • 3 egg yolks beaten
  • 2 teaspoons lemon juice
  • 1 nine-inch pie shell baked until
  • light brown
  • MERINGUE:
  • 3 egg whites
  • 1/2 teaspoon vanilla extract
  • 1 pinch salt
  • 1/4 teaspoon cream of tartar
  • 1/4 cup sugar
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Sour Cream Raisin Pie Green And Yellow Beans In Lemon Mustard Vinaigrette