5,826 perle recipes

Homemade chunky applesauce with brown sugar, cinnamon, and vanilla. Just simmer tart apples until tender and mash to your favorite texture. Four ingredients, one pot, zero preservatives.

Classic pot roast braises beef low and slow with potatoes and onions, then finishes with a tangy sour cream pan gravy made from the drippings. A Sunday-supper one-pot dinner.

This sauce is excellent on chicken, lamb and fish!

A spicy soup that can be served hot or cold. Fresh baked biscuits are a nice accompaniment.

Tamora pudding made from blended papaya, fresh pineapple chunks, and orange juice, chilled until firm. A three-ingredient tropical fruit pudding with no dairy, no sugar, and no cooking required.

Shrimp paste spread made with ground shrimp, creamed butter, nutmeg, and cayenne, topped with toasted bread crumbs and baked until golden. Serve chilled as an appetizer.

Cumin and garlic pinto beans simmered low and slow with onion, a single slice of bacon, and whole cumin seeds. The classic Tex-Mex side, sturdier and tastier than canned. Quick-soak method skips the overnight wait.

Half-whole-wheat apple nut cookies with diced fresh apples, walnuts, raisins, and warm spices. Cake-like, soft-textured drop cookies that taste like apple pie filling baked into a cookie. Makes 48.

Indian nut masala paste made from toasted cumin, cardamom, poppy seeds, and peppercorns ground with almonds, garlic, and fresh ginger. Keeps for a month.

Baked Brie with a homemade cranberry-pear compote, honey, currants, and pumpkin pie spice. A warm, bubbly holiday appetizer served with melba rounds or sliced fruit.

Rosemary kissed lamb and shallot skewers for the barbecue.

Rum bananas flambe with brown sugar, butter, and cinnamon in 15 minutes. A simplified take on bananas Foster that's impressive enough for guests but easy enough for a Tuesday.

Broiled shrimp scampi marinated in lemon juice, garlic, dry mustard and parsley. Brighter and leaner than the classic butter-pan version, served over hot rice.

Mexican poblano pepper soup with corn, tomato sauce, and epazote simmered in chicken broth. A light, smoky soup with authentic Mexican flavor.

Vegan potatoes au gratin layers baked potato slices with sauteed onion, celery, and carrot in a cheesy plant-based gravy. Topped with paprika and nutritional yeast for that classic golden finish.

Two-ingredient frozen fruit swirl made from pureed frozen bananas and mixed berries. A dairy-free, low-fat soft serve alternative with no added sugar.