Apple - quick and easy recipes - page 25

Come make gooey Halloween caramel apple and get lost in the nostalgia of your childhood days! Follow this quick recipe to have the best treats for kids who come trick or treating your way.

Pumpkin ravioli is a must for Italian food lovers. Following this recipe, you'll learn how to make the original and homemade pumpkin ravioli. Bon appetite!

If you like to have at home conserve food, you must try this simple recipe of pickled eggs. Learn here how to make it.

Pineapple jam is a breakfast favourite. This is a French recipe for homemade pineapple and vanilla rum jam. Don't miss it, learn how to make it here.

Coleslaw is an American barbecue classic and is a common accompaniment to meat and fish. With this easy recipe you can prepare the best homemade coleslaw you've ever tasted.

A green smoothie is a perfect detoxifier. It helps to keep the body light, it's healthy and gives you more energy. This recipe is simple, quick and suitable for vegetarians and vegans.

Tarte Tatin is a typical French dessert loved by many people. Here you will find a recipe that is very easy and quick to make.

Pulled Pork with Barbecue Sauce is a classic American dish. This recipe is very simple and can especially be enjoyed for special summer or winter celebrations such as Christmas and New Year's Eve.

This sweet recipe features one of the richest tropical fruits. For all pineapple lovers, this cake will be fantastic. It is fluffy, tasty and easy to make.

In this recipe from Juice: Recipes for Juicing, Cleansing & Living Well, the earthy sweetness of parsnip, carrot, and beet gets a sweet-tart boost from Fuji apple.

A recipe from Juice: Recipes for Juicing, Cleansing & Living Well that blends the goodness of kale, spinach, romaine, celery, cucumber, and parsley with bright-tasting lemon and Fuji apple.

This recipe from Juice: Recipes for Juicing, Cleansing & Living Well combines two kinds of apple with distinct flavors (Fuji and Granny Smith) with lemon and fresh ginger to create a bright, healthy tonic.

Mustard plus mayo yields mustardaise, a sharp, creamy condiment perfect as a sandwich spread for ham or corned beef, both traditional and slow-cured. In this version, a bit of chopped pickled jalapeños gives it extra bite.

The Mai Tai is a sweet-and-sour cocktail with fruit flavors balancing aged rum. All agree that “Trader Vic” Bergeron mixed the first Mai Tai in 1944 at his bar in Emeryville, California, just outside of San Francisco. Naysayers need only heed the words of Trader Vic’s bartenders’ guide of 1947: “Anybody who says I didn’t create this drink is a dirty stinker.” Trader Vic had visited the South Seas, returning with all of the venerable accouterments now standard in a tiki lounge.

This is a dish not to be savored lightly. Nor is Foie Gras Torchon a dish to be created easily. Skill, daring, and attention to detail are the unlisted ingredients necessary for this delicacy to be a success. But when it is done correctly —my, oh my.