Recipes with Apples - Entree or Side Dishes

15 years ago

I have a large bag of wonderful apples from a local farm stand. I'm certainly eating lots of them and have made some into applesauce. I'd also like to use some in cooking - not baking. Do you have any recipes (tried and true please, I can google otherwise) that you love that have apples in them? I'm not looking for pies, cobblers, cakes, things like that. Main dishes or side dishes, please - not sweets.

Thank you!

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Comments (22)

glenda_al
15 years ago
Here's two for apple pie fries:

Saw this recipe on the Today show and the link below is for apple fries in oil

Today show apple pie fries

1 medium-sized sweet red apple (Fuji apples cook really well!)
1/2 +1/8 teaspoon of ground cinnamon
1/8 teaspoon of ground cardamom
1/8 teaspoon of ground allspice
2 teaspoons of raw sugar
1 pinch of sea salt
Canola oil spray (to lightly coat pan)
Peanut butter (optional - for dipping the hot apple pie fries)
Honey (optional - for dipping the hot apple pie fries)
Preparation
1. Lightly coat a pan with canola oil spray, and raise to medium-high heat on the stovetop.

2. Slice the apple into steak-fry-shaped wedges, and place the wedges into a large mixing bowl.

3. In a small bowl, combine the ground cinnamon, cardamom, and allspice, and the raw sugar and sea salt.

4. Pour the spice mixture formed in Step 3 over the apple wedges in the large mixing bowl, and toss the wedges to completely coat them in the mixture and to ensure that the flavorings are evenly distributed.

5. Place the flavored apple slices into the preheated pan, and cook for approximately 2-3 minutes, turning the apples approximately halfway through the cooking process. (KewlTip: Be careful not to overcook the hot apple pie fries, so as to preserve the natural flavor, sweetness, and crispy crunch inherent in the raw apples!)

6. While the apple wedges are cooking, place the peanut butter and honey in small separate bowls for dipping the hot apple pie fries into, if using.

7. When the hot apple pie fries have completed cooking, remove from the pan and serve. Dip them into the peanut butter and honey.

Serving Size
Makes approximately 5-6 servings

Here is a link that might be useful: apple fries
cathyid
15 years ago
I have not had much luck with using fresh apples for fried pies, so I will try this one. I always have used dried apples or apricots for fried pies. Here is a favorite fresh apple cake.

Fresh Apple Cake

1 1/2 cups vegetable oil
2 cups granulated sugar
3 large eggs
2 1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla extract
3 cups chopped apples
1 cup chopped nuts
1 cup raisins

Combine oil, sugar and eggs in large bowl.

Sift together flour, salt, baking soda, baking powder and cinnamon. Add to oil mixture, stirring well. Fold in remaining ingredients. Pour onto a greased and floured tube pan (or cake pan) and bake at 325 degrees for 1 hour and 10 minutes or until a wooden pick inserted in the center of cake comes out clean.
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Here is the recipe that I used from Teresa on the Recipe Exchange. It's pretty similar to what you posted. I might cut the salt back to one and a half teaspoons especially on a small chicken (mine was just three pounds). I only had time to let the rub stay on the chicken for two hours so while the chicken meat was not overly salty, the skin was a little more salty than I would have preferred. I think that would even out if the chicken was refrigerated overnight and the salt was more absorbed. I also used smoked paprika because that was what I grabbed and it it was already measured in the bowl of spices before I realized what I had done. I think either regular or smoked paprika would be fine, but we did like the smoked. I didn't have any onion powder so that was left out. Except for the paprika and onion powder I made it exactly as posted and we thought it was very good. I thought the balance of spices as Teresa posted them was quite nice. This was also incredibly easy! I only did one small chicken in my toaster oven - five hours at 250 degrees, but the next time I might do two or three in the regular oven and freeze the extra. I roasted the chicken on non stick foil in a tray with half inch sides. Because it didn't stick to the foil I found it easier to simply turn the chicken over several times instead of basting frequently. It came out with a wonderful deep golden brown sticky glaze. Lee Roasted Sticky Chicken Posted by teresa_nc7 (My Page) on Sun, Jun 25, 06 at 8:36 A high heat roasted chicken is indeed delicious, but I tried a new recipe for slow/low roasted chicken yesterday that is really good also - and won't smoke up your house! Roasted Sticky Chicken Recipe By :Sharon Worster Personal Chef's Network Serving Size : 6 Preparation Time :5:00 Categories : Chicken Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds whole chicken 2 teaspoons salt 1 teaspoon paprika 3/4 teaspoon cayenne pepper 1/2 teaspoon onion powder 1/2 teaspoon thyme 1/4 teaspoon white pepper 1/4 teaspoon garlic powder 1/4 teaspoon black pepper 1 large onion -- quartered Combine all spices together in a small bowl. Rub mixture into chicken WELL, inside & out, patting into the skin & try to make it evenly distributed. Put in a large bag & refrigerate overnight. If you don't have time for this step it will still be delicious! Just before roasting, stuff the cavity w/ onions. If the onion will fit into the cavity whole, I do it this way as we love baked onions. Roast uncovered @ 250* (YES, THAT'S 250*) X 5 hours (YES, THAT'S 5 HOURS). Baste often w/ pan juices until they caramelize in the pan. Chicken will turn golden brown. Sharon's NOTES : These freeze GREAT & I recommend you make several of them at one time since your oven is on for so long! This chicken is to die for & falls off the bone!!! For Heating: You can bring these straight from the freezer if you want! I've done this for years in my own home & here's how I do it. From the freezer: Put in the microwave on a plate covered w/ papertowels & heat on high X 5-7 minutes. Then, place in a 350* oven X 15-20 minutes or until hot throughout. Or, you can thaw in the refrigerator overnight, wrap in foil and heat in a low oven for 20-30 minutes.
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So simple, yet so good. Lemon Salt Marinated Pork Tenderloin Recipe courtesy Michael Chiarello 6 lemons 1 1/2 tablespoons salt 2 tablespoons extra-virgin olive oil Freshly ground black pepper 2 pork tenderloins (about 1 1/2 pounds total) Honey Roasted Applesauce, recipe follows Preheat oven to 425 degrees F. Finely zest the lemons. Using a mortar and pestle, work the salt and lemon zest together. Add a few turns of black pepper and 1 tablespoon of olive oil. Stir to blend. Rub the lemon salt mixture all over the pork. In a large saute pan heat the remaining 1 tablespoon of olive oil until hot but not smoking, add tenderloins to pan and sear on all sides, about 5 minutes total. (If you have a small pan, sear 1 tenderloin at a time.) Move pan with pork to the oven and cook until a meat thermometer reads 155 degrees F, about 6 to 8 minutes. Remove pork from the pan and let rest on a cutting board for about 5 minutes. Slice the tenderloins against the grain on a diagonal bias, fan out on a plate, and serve with Honey Roasted Applesauce. Honey Roasted Applesauce: 6 apples, Gravenstein or McIntosh 2 tablespoons sweet butter 2 tablespoons fresh lemon juice 1/2 teaspoon finely ground sea salt, preferably gray salt 1/3 cup honey Preheat oven to 425 degrees F. Peel the apples with a vegetable peeler, remove the core and cut into 1-inch chunks. Heat a medium saute pan on medium-high heat with the butter in it. When the butter begins to brown add the lemon juice and cook for 30 seconds. Stir in the apples and salt. Saute for 3 to 4 minutes until the edges just begin to color. Add the honey and put in oven for about 15 to 20 minutes until the apples are soft and lightly caramelized. Mash with a fork for a chunky version, or put in food processor for a smoother sauce. Serve warm, room temperature or cold. Yield: 4 to 6 servings Cook's Notes: Most applesauce recipes call for cooking the apples on the stovetop from start to finish. I prefer to start them on the stovetop and then finish them in a hot oven. The oven heat concentrates their flavors by drying and caramelizing them slightly. Although I have suggested a couple of apple varieties, you can use what good cooking apples are available in your area.
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jel48
15 years ago
Ohhh.... Suzieque, look here! We usually buy at least one bushel of apples during the season, sometimes two. I was just searching for recpies so tried searching for: apple main dish recipes and found this site. Some of these look really good!

Here is a link that might be useful: Apple main dish recpies
suzieque
Original Author
15 years ago
Glenda and Cathy, thanks for taking the time to respond and for typing out those recipes. I'll put them into my "sweet" file for another time.

I might not've been clear enough that, this time, I'm looking for non-dessert, non-sweet recipes that the poster has made before and likes enough to recommend.

In my mind I'm thinking that there must be some favorite (tried and true) recipes amongst the folks at the KT for some kind of pork dish with apples, chicken, etc.

Again, thanks.

Suzieque
jel48
15 years ago
That site also has a section for apple side dishes, and I just spotted a recipe there that reminded me of a good one that a friend used to make. You would have to cook the apples down to applesauce first. Then:

Halve 2 (or 4 or however many you needed) acorn squash.
Make and cook meatballs of mild breakfast sausage.
Fill squash halves with apple sauce with meatballs mixed in.

Bake until squash is soft.

This is just a delicious combination!
suzieque
Original Author
15 years ago
Oops - jel, you and I were posting at the same time. Thanks for the link. Which one(s) have you made?
rhizo_1 (North AL) zone 7
15 years ago
I've used apples in a dressing mixture made of the usual ingredients of a bread dressing. I used sausage in it, too. I've used that recipe to stuff a baking hen and also to top off baked pork chops. DEEElicious!
joann23456
15 years ago
I like to fry sausage, onions and apples together. Take about a pound of sausage (breakfast links cut into chunks or you can use bulk sausage or sweet Italian sausage). Cook the sausage until it's done.

Then slice the apples and onions. In a medium-to-large skillet, melt a couple tablespoons of butter, then add the onions, and after a few minutes, the apples. Cook until the onions are carmelized and everything is done. I add a couple spoonsful of brown sugar, too. After it's all done, add the sausage.

Serve with fresh bread.
shea
15 years ago
Suzieque, I'm always trying to find new, healthy ways to incorporate apples into my diet. I was eating waldorf salad all weekend. I chop up apples, throw in some golden raisins and chopped walnuts, then add just enough mayo to moisten. I've never tried it with yogurt, but that would be a healthy alternative to mayo.

I frequently make slaw and add chopped apples. My favorite (although it may be too sweet for your palate, but it is not overly sweet) is shredded red cabbage and apples tossed in this dressing:

1/3 c. veg. or olive oil
1/3 c. vinegar
1/2 c. sugar (I sometimes use the sugar substitute "Just Like Sugar")
1 tsp. celery seed
dash of salt

Bring this to a boil and stir until sugar is dissolved; set aside. When cool, pour over shredded cabbage and apple chunks.
Note: Sometimes when I have left-over grilled chicken, I will add that and it makes a wonderful lunch.
carla35
15 years ago
If you like feta cheese, you may enjoy this. It is good with pears too. I just used a Boboli shell and canned sauce. You can vary the white cheeses too but the feta really gives it a kick so don't leave that out.

Experiment with the ingredients as you'd like...

Here is a link that might be useful: Apple Spinach Feta Pizza
User
15 years ago
Check Our Recipes, there are many apple recipes there.
I made the "candy apples you eat with a fork" and they were good too. Its in the holiday section.

Here is a link that might be useful: Our Recipes
suzieque
Original Author
15 years ago
Oh my, yummy. Ok, joann23456, shea, and carla, those will definitely be tried, most likely this week! (joanne23456, I'll just leave out the brown sugar. Shea, I'll just cut way back on the sugar with yours; that'll be easy to do).

Joanne fla, I'll look thru the site; I think those are recipes that KT people have submitted as tried and true, right? Thanks for reminding me of it. I'll pass on the candy apples you eat with a fork this time thru, as that's not what I'm looking for, but I'm glad to have the link.

Don't get me wrong - I like desserts and sweets, but not sweet entrees or sides, and this time I am looking for those.

That pizza may be on tap for tonight ........
nodakgal
15 years ago
I was going to suggest in salad too. Lettuce or the caramel apple salad maybe?

If you make fried potatoes, dice an apple into the potatoes and onions. I leave the skin on and just core and dice it. Oh it is so good! I can eat fried potatoes and apples anyday, but its really good with pork chops! LOL
shea
15 years ago
Yesterday I bought a pottery apple baker at the flea market. The potter said to core the apple, then microwave it for 30 seconds to 3 or 4 minutes (depending on the power of your microwave and the type of apple, but just experiment to get the right amount of time). Then serve with yogurt and cinnamon for a nutritious snack.
susanjf_gw
15 years ago
for us a typical fall dish (pork prices are going back down) are smothered chops...i use 1-2 apples depending on size, quartered, i can of baverian saurkraut, and one onion sliced...i brown the chops and onion, put in baking pan, cover with kraut and apples.. 350 for about an hour or less(1" thick chops)
sheilajoyce_gw
15 years ago
Pork chops, apples and potatoes.

Fry the pork chops (thick ones or thin ones as you like) in a frying pan according to recent cookbooks (they don't dry out with the fast fry used in Joy of Cooking and they are a little pink in the center when they are done.)

In the other fry pan, melt two pats of butter and some cooking oil. Add as many thinly slice potatoes as desired, unpeeled for more nutrition. Brown slightly and then cover the pan as they finish cooking to near tender over low heat. About 10 minutes before the potatoes are done, thinly slice 2 to 4 cored apples, top the potatoes in that frying pan with the apples, and sprinkle with 1/4 or more teaspoon of cinnamon. Turn the apples and potatoes frequently till the potatoes are tender and the apples are as tender as you like them to be. You can add more cinnamon to the potatoes when you turn them into the apples if you like. If you want the apples real soft, put them in with the potatoes earlier.

That's dinner. Sometimes I sprinkle the porkchops with a little cinnamon just after I turn them too.
good36
15 years ago
Carmel Apples of course I do it the cheater way.

I just added some to my chicken salad yesterday, taste very good.

Apple pie bars

Line 10x14" jelly roll pan with your favorite pie crust
peel and slice 7 apples put on dough
spinkle with 1 cup whie sugar and 1.5 tsp cinnamon
Top with another crust
Bake 400 for 15 minutes
375 for 50 minutes
Glaze when warm with:
1 cup powdered sugar
dash of salt
3 teaspoons hot milk
kayjones
15 years ago
Ooohhhh, I love fried apples and onions in a bit of bacon grease - oh, SO GOOD!
cathyid
15 years ago
I was in such a hurry when I saw this thread started I didn't read all of Glendas recipe. I saw "fries" and though of the yummy fried fruit pies.
glenda_al
15 years ago
The apple fried fries were meant to substitute french fries

I make an apple pie with Jimmy Dean sausage, cheese, apple pie filling and a touch of cinnamon which is delicious!
shea
15 years ago
I forgot to mention that I often put chopped celery in waldorf salad. I didn't this weekend because I was out of celery.

And on the slaw recipe, experiment to get the dressing to the desired (lack of) sweetness, maybe just enough to keep it from being sour from the vinegar? But even made according to recipe, it won't be terribly sweet because the dressing is very thin and runny, and most of it remains in the bottom of the bowl, especially if you use a slotted serving spoon. Most of the sweetness actually comes from the apples.
Kathsgrdn
15 years ago
I made breakfast this morning with fried apples as a side dish. It is Maria's birthday (one of my exchange students). Slices of apples with a tiny bit of sugar and cinnamon fried in a little butter/butter substitute.

Recipes with Apples - Entree or Side Dishes

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Recipes with Apples - Entree or Side Dishes

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