5,827 perle recipes

Creamy green tomato soup spiced with cinnamon and cloves, thickened with a butter-flour roux and milk. A clever way to use end-of-season unripe tomatoes.

Oil-free tomato vinaigrette with fresh tomatoes, white wine vinegar, basil, thyme, and Dijon mustard. A light, fat-free blender dressing for green salads and pasta salads.

Slow cooker shredded beef for tortillas made with round steak, garlic, lime juice, and marjoram. Fork-tender after 8 hours on low with just 10 minutes of prep.

Caramelized pears cooked in butter, sugar, brandy, and lemon juice until golden and tender. An elegant French-style dessert topping ready in 30 minutes.

Hill Country pickled peaches preserved in a sweet vinegar syrup with cinnamon sticks, whole cloves, ginger, and white pepper. A Texas tradition for canning season.

Apple-nut pancakes with diced apples, walnuts, cinnamon, and cloves blended right into the batter. A warmly spiced fall breakfast that comes together in the food processor.

Whole wheat oatmeal apple muffins with raisins, made with no added sugar, egg substitute, and skim milk. Hearty, naturally sweet, and low-fat.

Honey basted grilled turkey pieces marinated in soy sauce, ginger, dry mustard, and garlic. Cut into parts and grilled in stages for evenly cooked, caramelized skin.

Creamy garlic soup made with a full pound of garlic cloves slow-cooked in olive oil, pureed with chicken broth, and finished with milk. Surprisingly mellow and silky.

Peaches and cream gelatin mold with fresh peaches, non-fat yogurt, and vanilla-orange extract. A light, sugar-free molded dessert with real fruit.

Fresh nectarine smoothie blended with orange juice, lemon juice, sugar, and ice. A five-ingredient fruit drink ready in 10 minutes with no dairy and no added fat.

Salt cod and potato casserole (bacalhau) baked in tomato-parsley broth. A traditional Portuguese-style dish with flaked cod, sliced potatoes, and olive oil.

Slow cooker BBQ beans with golden raisins, Granny Smith apples, brown sugar, and bacon strips on top. Canned baked beans transformed into a sweet, smoky crockpot side dish.

Apple praline pie with Granny Smith apples in a double crust, topped with a bubbly brown sugar, butter, and pecan praline glaze poured over the baked pie. Two desserts in one.

Turkey legs braised Provencale-style with tomatoes, olives, almonds, rosemary, garlic, and white wine. A rustic French one-pot braise with Mediterranean flavors.

Apple cranberry upside-down cake baked in a cast iron skillet with brown sugar and butter. A fall harvest dessert with caramelized fruit topping, best served warm.