5,572 peel peel recipes

This mouth-watering fruit crisp helps you transform your seasonal fresh fruits into a delicious dessert. You can use apples, pears, or stone-fruits like peaches and apricots.

Bring home the turkey for breakfast and try this alternative to pancakes that is sure to make you gobble up every bit of it!

Apple walnut crumb muffins with grated apple, toasted wheat germ, cinnamon, and a buttery oat crumb topping. A hearty whole-grain-friendly breakfast muffin.

Cream butter with orange zest and sugar, fold in eggs and flour, then bake into a tender pound cake glazed with apricot jam and candied orange peel.

Layers of colors and textures in this 6 layer dip that's built in the shape of a pyramid.

Louisiana shrimp simmered in spicy beer broth with garlic, thyme, oregano, red pepper flakes, and cayenne. Peel-and-eat heaven, served hot or chilled with lemon wedges. Cajun shrimp boil for two.

If you love butterscotch and oatmeal cookies, these are the best.

Hearty and creamy grits in a slow cooker with corn and shrimp.

Mixed different kinds of melon together, use mint, fresh orange juice, fresh lime juice to make a fresh dressing, a good start of a day with these fresh fruits salad.

A golden double-crust pie bursting with fresh nectarines, cinnamon, and lemon zest. No peeling needed, making this the easiest summer stone fruit pie you'll bake.

Peach melon conserve with cantaloupe, crystallized ginger, and pecans. A glossy, slightly chunky preserve perfect for biscuits, cheese boards, and roast pork.

Coconut curried butternut squash soup: sweet squash simmered with coconut milk, ginger, garlic, and curry paste, then blended silky-smooth. A creamy, dairy-free, paleo-friendly bowl.

Buttery, creamy, smooth and tasty. Wasabi powder gives the mashed potatoes slightly spiciness that you hardly notice but makes this mashed potatoes uniquely tasty.

There are so many kinds of kimchi. Cucumber and bok choy together make a delicious and crunchy kimchi that goes well with any Korean dishes.

Rice vermicelli tangles with crisp cucumber, bok choy, and matchstick carrots in a creamy peanut butter sauce spiked with chili garlic paste, ginger, and fresh cilantro for a make-ahead Asian noodle salad.

Shell-on shrimp marinated in lemon juice and peanut oil, grilled over hot coals, and served with a sweet soy-brown sugar dipping sauce. A hands-on, peel-and-eat barbecue shrimp that's all about summer.