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Cider


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A simple, delightful drink that's good anytime! Adapted from the US Apple Consumers Association. Enjoy!

Recipe #221153

Created in Venice, Italy, bellinis are widely popular in the US, particularly in the Northeast. Here is a lovely non alcoholic version.

Recipe #231517

Created in Venice, Italy, then promoted in restaurants such as the Olive Garden, this drink is now widely popular in the US, particularly in the New York area. This is a non alcoholic version of the classic bellini.

Recipe #231560

I wanted a creamy concoction, suitable to take the chill off and linger in my memory. This is what I came up with, I hope you enjoy!

Recipe #348408

A great icy cold drink for a hot summer day! In the winter, drink it hot! Enjoy!

Recipe #378974

Great to sip at home, or take on a picnic! Adapted from Better Homes & Gardens magazine.

Recipe #159140

Tie a spice sachet around a jug of cider to make a festive gift. Directions to place on gift tag are included. Adapted from Whole Foods.

Recipe #361158

I recently went on the 2010 Legendary Bluescruise to Curacao, Aruba and Half Moon Cay in the Bahamas. What a blues education I got! So feeling kind of whimsical and bluesy, I am dedicating this salad to the blues! I have halved the original recipe. Adapted from the Inn at Cedar Crossing in Door County, Wisconsin, via CDKithchens.

Recipe #414403

This recipe uses pancake batter to coat apple rings, then fried to perfection with an apple cider syrup! You can substitute whole wheat pancake batter or make your own. I have added my own recipe for apple cider syrup. The original called for reducing the cider by half and gave no amounts. This one is much quicker and yummy. I didn't have Bisquick, so made my own from a recipe on this site, substituting about 1/3 of the flour with whole wheat flour. From Carla Hall on the new ABC program, the Chew. Hootie!

Recipe #466043

Posted for Zaar World Tour, this is a great Russian dessert! This recipe is adapted from Everyday Cooking for the Jewish Home by Ethel G. Hofman. This is also popular in the Northeast and Canada.

Recipe #169507

Warms hearts and souls! A soothing drink to unwind with! Sometimes I add a tablespoon or two of orange juice concentrate just for a change! Adapted from Country Living magazine and tweaked a little. This may easily be halved or even quartered.

Recipe #348172

Adapted from a recipe by Mike Mills. This sauce is smooth and on the thin side, and it seeps down into the meat. Mike Mills is the only person to win three Grand World Champion titles at the Memphis in May International Barbecue Festival. He is also barbecue guru and partner at Danny Meyer's Blue Smoke restaurant in New York City and owner of six notable barbecue joints, two in Southern Illinois and four in Las Vegas. Mike is the author of Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue. Gleaned from the Boston Globe.

Recipe #236350

This wonderful dish was prepared by chef Willie White of New Brunswick, Canada's incredible Algonquin Hotel.

Recipe #176084

Taken from the Food Channel's Best of Show, The Critic's Choice. Great flavors!

Recipe #183957

Mincemeat is a cooked mixture of minced foods and spices. Usually made with meat, this is a meatless version!

Recipe #69379

This creamy soup has a sort of nutty flavor from the sherry and a tangy bite from the apples and cheese. It is so good with a green salad and some honey wheat bread! Adapted from Caprial's Cafe Favorites cookbook.

Recipe #392406

This looks so good! I have lots of apples right now and making this for a potluck. This comes highly recommended. Posted here for safekeeping.From Elite Reviewing.com.

Recipe #508451

St. Patrick’s Day might be synonymous for many with corn beef and cabbage and other meat-laden dishes but it doesn’t have to be. Here is a completely vegan stew for the occasion(or any other occasion!). From myratelinc.com.

Recipe #509489


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