Apple Entree Recipe?

Question

I need a recipe for an entree with has apples in for a cookoff my family is having the more the apple is use the better?

Answer 1

Here are a few recipes we use when our trees are full. Hope this helps! Good luck!

Rice Stuffing with Apples, Herbs, and Bacon

INGREDIENTS

3 1/2 cups water, divided

1 1/2 cups low fat, low sodium chicken broth

1 cup uncooked wild rice

1/3 pound bacon

3 cups diced onions

3 cups diced celery

1 tablespoon water

1 cup uncooked long-grain white rice

3/4 cups currants

3/4 cup dried cherries

3/4 cup dried cranberries

1/2 ounce dried apricots

2 cup diced, unpeeled apples

1/2 cup chopped Italian flat leaf parsley

6 tablespoons dried mixed herbs



DIRECTIONS

In a medium saucepan over medium heat, bring 1 1/2 cups water and the chicken broth to a boil. Stir in wild rice. Cover, reduce heat, and simmer 45 minutes.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Reserving drippings, drain bacon, crumble, and set aside.

In the skillet with the reserved bacon drippings, saute onions and celery with 1 tablespoon water. Cook until very soft, about 20 minutes.

Stir remaining water, white rice, currants, cherries, cranberries, apricots, and apples into the wild rice. Continue cooking 20 minutes, or until wild rice and white rice are tender.

In a large bowl, mix the bacon and the onion mixture into the rice mixture. Season with the Italian parsley and dried mixed herbs.

Acorn Squash with Apple

INGREDIENTS

1 acorn squash

2 apples, cored and sliced

1 tablespoon butter

2 tablespoons brown sugar

1 tablespoon finely chopped walnuts

1/2 teaspoon salt

1/2 teaspoon ground cinnamon



DIRECTIONS

To easily peel the acorn squash without losing a lot of vegetable, gently drop the squash in a large pot of boiling water, and boil for 15 minutes. Pour off the boiling water and fill with cold water and let sit 5 minutes to cool. When cool enough to handle, use a knife to slice off the peel on the ridges and use a teaspoon to dig out the peel in the valleys. Slice the squash in half and remove the seeds and stem. Then slice the halves into sections and finally cut into 1 inch chunks.

Place the squash chunks into a large microwave-safe bowl along with the apples. Dot with pieces of butter. Sprinkle the brown sugar, walnuts, salt and cinnamon over the top. Cover with plastic wrap, and poke a few holes in it for ventilation.

Cook in the microwave for 7 1/2 minutes on full power. Remove, uncover, and stir. Return to the microwave, and cook for another 7 1/2 minutes on full power, until tender. Serve hot.

Squash and Apple Bake

INGREDIENTS

1/2 cup packed light brown sugar

1/4 cup butter, melted

1 tablespoon all-purpose flour

1 teaspoon salt

1/2 teaspoon ground mace

2 pounds butternut squash - peeled, seeded, and cut into 1/2 inch slices

2 large apples - cored, and cut into 1/2 inch slices



DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, stir together brown sugar, butter, flour, salt, and mace. Arrange squash in an ungreased 9x13 inch baking dish. Top with slices of apple, then sprinkle with the sugar mixture. Cover with a lid or aluminum foil.

Bake for 50 to 60 minutes in the preheated oven, or until squash is tender.

Butternut Squash, Apple, Onion Au Gratin

INGREDIENTS

Cooking spray

1/4 cup flour

1 teaspoon salt

1 pinch cinnamon

1 butternut squash - peeled, seeded and sliced

4 apples - peeled, cored and sliced

1/2 sweet onion, thinly sliced

1 cup chicken stock

1 cup shredded sharp Cheddar cheese

3 slices bacon, cooked and crumbled



DIRECTIONS

Preheat oven to 350. Spray 9- x 11-inch glass baking pan with cooking spray.

Place flour, salt, and cinnamon into a large plastic bag. Add squash, apples, and onions; shake until lightly dusted.

In glass dish, layer 1/2 of squash, apples, and sweet onion. Pour 1/2 cup chicken stock over the top, then sprinkle 1/2 of cheese. Layer with remaining squash, apple, and onions. Pour remaining chicken stock over the top, and cover with foil.

Bake in preheated oven for 40 minutes.

Take out and sprinkle with bacon crumbles and remaining cheese. Return, uncovered, to oven; bake for another 5 minutes. Let sit for 5 minutes before serving.

Apple Mashed Potatoes

INGREDIENTS

4 medium potatoes, peeled and cubed

2 medium tart apples, peeled and quartered

1/2 teaspoon salt

4 bacon strips, diced

1 small onion, quartered and thinly sliced

1/4 cup butter, softened

1 teaspoon cider vinegar

1/2 teaspoon sugar

3 dash ground nutmeg

DIRECTIONS

Place the potatoes, apples and salt in a large saucepan; add enough water to cover. Bring to a boil; cover and cook for 12 minutes or until tender.

Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings. In the drippings, saute onion until tender.

Drain the potatoes and apples. Add the butter, vinegar and sugar; mash until smooth. Top with bacon, onion and nutmeg.

Apple Chutney

INGREDIENTS

8 tart apples - peeled, cored, and finely chopped

1/2 yellow onion, quartered

1-1/2 (1 inch) pieces fresh ginger root, peeled

1/2 cup white wine vinegar

1/4 cup white sugar

1/3 cup brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon white pepper

1/4 teaspoon ground cardamom

1/4 teaspoon ground nutmeg



DIRECTIONS

In a saucepan, mix the apples, onion, ginger, vinegar, white sugar, brown sugar, cinnamon, white pepper, cardamom, and nutmeg. Bring to a boil, reduce heat, and cover. Simmer 30 minutes, stirring frequently, until the apples are tender. Mix in some water if necessary to keep the ingredients moist. Remove the onion and ginger, and store in the refrigerator until ready to serve.

Apple-Carrot Casserole

INGREDIENTS

2 cups sliced carrots

2 tablespoon brown sugar

1/3 teaspoon ground ginger

1/4 teaspoon ground nutmeg

3 medium apples, peeled, thinly sliced

1 tablespoon butter or margarine



DIRECTIONS

Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain. In a small bowl, combine the brown sugar, ginger and nutmeg.

In a greased 1-1/2-qt. baking dish, layer half of the apples and carrots. Sprinkle with half of the brown sugar mixture. Repeat layers. Dot with butter. Cover and bake at 350 degrees F for 35-40 minutes or until apples are crisp-tender and carrots are tender.

Answer 2

This uses 1 1/2 pounds, which for an entree is quite a bit. It's a pretty over-the-top recipe, so it would be perfect for a cookoff!!

CROWN ROAST OF PORK WITH APPLE STUFFING

For stuffing

6 slices firm white sandwich bread, cut into 1-inch squares

3/4 stick (6 tablespoons) unsalted butter

1/2 cup finely chopped onion

1/2 cup finely chopped celery including some leaves

11/2 lb tart apples such as Granny Smith, peeled and cut into 1/4-inch-thick wedges

1/3 cup sugar

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon chopped fresh sage or 1/4 teaspoon dried sage

1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme

1/4 teaspoon freshly grated nutmeg

Pinch of cinnamon

1/4 cup chopped fresh parsley

2 tablespoons chopped fresh chives

For roast

1 (9- to 11-lb) crown roast of pork, rib ends frenched

1 1/2 teaspoons salt

1/2 teaspoon black pepper

1/3 lb sliced bacon

For pan sauce

1 1/2 cups water

1/4 cup red-currant or apple jelly

Preparation

Make stuffing:

Preheat oven to 350°F.

Spread bread squares in 1 layer in a shallow baking pan and bake in middle of oven until dry and lightly toasted, about 15 minutes. Leave oven on (for roast) and cool bread.

Cook onion and celery in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 4 to 5 minutes. Stir in apples, sugar, salt, pepper, sage, thyme, nutmeg, and cinnamon. Reduce heat to low, then cook, covered, stirring, until apples are tender, about 15 minutes. Stir in bread squares, parsley, and chives.

Make roast:

Set oven rack in lower third of oven. Sprinkle roast inside and out with salt and pepper and put in a large flameproof roasting pan. Mound stuffing in cavity. Wrap tips of rib bones with foil to prevent burning, then wrap meat below bones with overlapping bacon strips, securing them with wooden toothpicks. 3Roast pork in middle of oven, covering stuffing loosely with foil after 30 minutes, until an instant-read thermometer registers 155°F when inserted 2 inches into center of meat (do not touch bones), 2 1/4 to 2 3/4 hours total.

Transfer roast to a carving board and let stand, loosely covered with foil, 15 to 20 minutes. (Temperature of meat will rise to 160°F; meat will be slightly pink.)

Make pan sauce:

Skim fat from pan drippings. Straddle pan across 2 burners and add water, then deglaze pan by boiling over high heat, stirring and scraping up brown bits. Pour through a fine sieve into a saucepan, discarding solids.

Add jelly and any juices accumulated on carving board, then simmer sauce, whisking occasionally and skimming any fat that rises, until jelly is melted, about 4 minutes. Season with salt and pepper.

Remove all foil from roast and carve into chops by cutting between ribs.  

Answer 3

Apple dumplings or Apple Tarte Tatin (rename it a change it up)

Dumplins: floow the link below the phot to see the step by step photo recipe.

http://images.search.yahoo.com/images/vi...

Remember to adjust ingredients if you need less; I only made 3 dumplings.

8 firm cooking apples

1 egg white

2/3 cup caster sugar

3 Tbsp heavy cream

½ Tsp vanilla extract

1 cup maple syrup

Shortcrust pastry ingredients:

4 ½ cups all-purpose flour

½ Tsp salt

1 ½ cups (or 350 g) butter or white vegetable fat, diced

¾ - 1 cup chilled water

First make the pastry by sifting flour and salt into a large bowl and “rub in” the butter until it all looks like breadcrumbs; then ad ¾ cup water, and mix until the dough holds together. Mix in a bit more water if necessary. Make a ball and wrap it up in a plastic wrap and chill in the fridge for at least 20 min.

About 5 minutes before you are ready to take the dough out of the fridge, set the oven to 425 F (220 C), and prepare apples. Peel, and core them.Roll out the pastry thinly, and cut squares large enough to almost enclose the apple, brush with egg white and place apple in the middle. Combine sugar, cream, and vanilla in a small bowl, and spoon it into each apple. Make pastry rounds to cover the tops of apples.

Bring the sides of the squares up to enclose the apples, and make a snug fit by pleating the larger piece of pastry, if not holding, moisten the overlaps.

Use the trimmings to create stalks, and leaves to decorate the dumplings. When all set, place them in a greased baking dish, and bake for 30 minutes @ 425 F (220 C), and then another 20 minutes @ 350 F(180 C). When done, transfer to a serving plate, and add maple syrup to juices in the baking dish, mix it, and pour over dumplings. Enjoy while still hot! Serve with ice-cream, and/or whipped cream!

TarteTatin

flour (for rolling out dough)

1/2 pound puff pastry (approx.)

1/4 tsp cinnamon

Step 2: Preparing the Apples

  1-2 tsp butter

1/3 cup sugar

3 medium Golden Delicious apples

Preheat your oven to 400° degrees Fahrenheit. Flour the counter and puff pastry and roll out the dough to about 1/8 - inch thickness. Sprinkle with cinnamon and roll into the dough.

Place a 9-inch, oven-proof pan over top and cut around. Transfer the circle of dough to a tray and let it chill in the refrigerator, while you prepare the apples.

Before cutting the apples, first measure out the butter and sugar. Peel and quarter the apples. Remove the core, trying to keep the natural shape of the apple. Then cut each quarter in half again.

Step 3: Cooking and Baking the Tart

  pinch of lemon zest

To cook the tart, preheat the oven-proof pan over medium heat. To make a dry caramel, sprinkle a bit of the sugar onto the surface and wait until it starts to melt. Continue to sprinkle the remaining sugar around the edge where the sugar has started to melt. Once all of the sugar has been added, and it has started to melt and caramelize around the edges, you can slowly stir it.

Once the sugar has fully melted, turn the heat to low and let the caramel take on a rich, golden color, which will happen rather quickly. Remove the pan from the heat and add the apples, being careful not to touch the caramel, as it is extremely hot.

As you add the apples, the caramel will start to seize because of the temperature drop, but this is normal. Try to place the apples as nicely as possible, as the tart will later be flipped over for pretty presentation.

The apples will shrink considerably during cooking, so it’s important to pack in as many as you can. Place the apples back over low heat and cook for a few minutes.

Once the apples start to absorb the caramel and release their water, gently turn them over with a pair of tongs, being careful not to damage them.

Continue to cook for about 5 minutes or until the apples are just cooked through. Turn off the heat and push the apples together to fill in the gaps. Add the k***s butter over top, followed by a bit of lemon zest.

follow this link below the photo it says rouxbe.com go in there and take the tour, click recipe, then search word apple you'll see the photos step by step.

http://images.search.yahoo.com/images/vi...

Remove the dough from the refrigerator and place it over top, cinnamon-side down. Vent the dough in the center to allow steam to escape. Quickly place this into the oven, so the dough doesn’t warm up too much. Bake for about 12 to 15 minutes.

Once the puff pastry is nice and golden, it's ready. While it's still hot, place a large plate over top the pan. Very carefully flip the pan over to release the tart. If any pieces of apple happen to be stuck to the bottom of the pan, don’t worry. Gently remove them and place them back onto the tart.

Let the tart cool slightly before serving. This delicious tart goes extremely well with vanilla ice cream.

Answer 4

here's a winner!

its a downhome fave of mine and everyone who's tried it!

I guess you could call it an apple crumbly!!!

you need 4 cups of peeled thinly sliced apples (any will do)

about 2 cups of blueberries (or less if you want more apple-y taste)

2 tablespoons of brown sugar

3/4 cup white sugar

1 cup all purpose flour

1 teasopoon baking powder

1/2 teaspoon   salt

1 teaspoon cinnamon

1/2 tesspoon nutmeg

1 egg

1/2 cup butter melted

grease a large pan, put apples in first, then blueberries. mix the brown sugar with 2 tablespoons of your flour and pour the mixture all over your fruit. stir together everything else except for the butter. it should be crumbly. sprinkle the crumbles all over the fruit. pour butter over the whole thing and pop it in a 350 degree oven for about an hour or until the apples are soft and tender. its best warm with maybe some ice cream or apple sauce served with it! come to think of it, some caramel sauce might just go perfect on top of it! oh now im getting all excited!!!!! have fun with this hunny it is a TOTAL treat!!!!

love! good luck! and WINWINWIN!!!