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Grape & Almond Bread Pudding
Ingredients
4 cups (about five slices) firm white bread
3 eggs
1/4 cup sugar
1 teaspoon nutmeg
1 cup milk
1 cup half-and-half
2 teaspoons vanilla
1 1/2 cups seedless grapes
3 tablespoons sliced almonds
1 tablespoon butter, melted
1. Cut bread into 3/4-inch cubes. Bake in 350-degree F oven about 10 minutes or until lightly toasted.
2. Beat eggs in large bowl. Add sugar, nutmeg, milk, half-and-half and vanilla; mix well. Add toasted bread cubes and grapes; mix well.
3. Spoon bread mixture into lightly buttered two-quart baking dish; sprinkle almonds and drizzle button over top. Bake at 350 degrees F for 35 minutes or until top is golden and knife blade inserted near center comes out clean.
Note:
Two cups milk or 2 cups half-and-half may be substituted for 1 cup of each. 6 servings
Nutrition:
Calories 254; Protein 8 g; Fat 13 g; Carbohydrates 26 g; Cholesterol 132 mg; Fiber 1.0 g; Sodium 186 mg.
Chicken Salad
Ingredients
1 chicken breast
1 cup celery, diced
1-20 oz.can pineapple chunks, drained
2-11 oz. cans mandarin orange segments, drained
2 cups seedless grapes, cut in half
1/2 cup chopped pecans, toasted
1/2 cup thinly sliced green onions, white and green parts
1 cup real mayonnaise
Cook chicken till done, skin and bone, cut into small pieces. Let cool. Cook rice till done. Mix everything together, then use enough mayonnaise for mixing.
Recipe by Helen Schneider, Oakland
Broccoli Grape Salad
Delicious, Healthy, Refreshing summer salad.
Ingredients
12 slices bacon
2 heads fresh broccoli, florets only
1 cup chopped celery
1/2 cup chopped green onions
1 cup green seedless grapes
1 cup red seedless grapes
1/2 cup raisins
1/2 cup blanched slivered almonds
1 cup mayonnaise
1 tablespoon white wine vinegar
1/4 cup sugar (I used Splenda with great results)
Cook bacon in skillet or microwave until crisp. Crumble and set aside. In a large salad bowl, toss together the bacon, broccoli, celery, green onions, green and red grapes, raisins and almonds. Whisk together the mayonnaise, vinegar and sugar. Pour dressing over salad and toss to coat. Refrigerate until ready to serve.
Pasta Salad With Green Grapes
Ingredients
8 oz. shell or elbow macaroni
2 cups chopped boneless chicken breast (cooked)
½ cup sliced almonds
2 cups green seedless grapes
1 cup sliced water chestnuts
Cook macaroni according to package directions, drain well. Cool. Rinse macaroni in water to cool quickly. Drain well. Add remaining ingredients and toss lightly with ½ cup ranch salad dressing. Chill before serving.
Recipe By Mrs. Marian Galler, Rochester
Cucumber Grape Salad
Ingredients
6 cups (about 2 medium) thinly sliced peeled cucumbers
2 cups California seedless grapes, halved
1/4 cup chopped chives or green onion
1/3 cup white wine vinegar
1 tsp. olive oil
1 Tbsp. honey
1 tsp. salt
1/4 tsp. bottled hot pepper seasoning
Combine cucumber, grapes and chives. Mix vinegar, olive oil, honey, salt and pepper. Add to grape mixture and mix well. Refrigerate at least 30 minutes.
Makes 6 servings
Harvest Salad
Ingredients
12 cups leaf lettuce
1 lb green & 1 lb red grapes (seedless)
½ lb cooked medium shrimp, peeled and deveined
¼ cup sliced green onions
1 package (3 oz) Oriental Ramen noodles
¼ cup raisins
¼ cup golden raisins
¼ cup toasted walnuts or sunflower kernels
Salad dressing of you choice
1. In a large bowl, combine lettuce, grapes and shrimp.
2. Break Ramen noodles into small pieces (save the seasoning packet for another use) add to salad with the chow mein noodles, raisins, onion, and walnuts.
3. Drizzle with dressing, toss to coat.
16 servings
Recipe By Helen Schneider - Oakland
Stuffed Grape Leaves
Fresh mint, plenty of garlic, and a little feta cheese enliven these classic Greek dolmas. These are a perfect hors doeuvre because, if you like, they can be prepared up to one week ahead. Refrigerate them in their cooking liquid and bring to room temperature before serving.
Ingredients
1 jar (1 lb) grape leaves preserved in brine
3 cups cooked rice
¼ cup olive oil
1 tbsp. butter
1/3 cup minced shallot
Tbsp. minced garlic
¼ cup dried currants
2 tbsp. golden raisins
¼ cup chopped fresh mint
¼ cup finely minced parsley
1 tsp. chopped fresh dill
2 oz. crumbled feta cheese
Salt, pepper, and fresh lemon juice, to taste
3 to 4 cups hot chicken stock
Mint sauce & lemon wedges for garnish
Preheat oven to 350 degrees F. Blanch grape leaves in boiling water 45 seconds to remove briny flavor; drain and refresh under cold running water. Drain well and pat dry.
In a small skillet heat oil and butter. Add shallots and garlic and sauté over moderate heat until soft and slightly colored. Transfer to a large mixing bowl and add rice, currants, raisins, mint, parsley, dill, feta, and salt, pepper, and lemon juice to taste. Toss well with a fork to blend.
Lay a grape leaf out flat; put about 1 ½ tbsp. filling near base of each leaf. Roll leaf into a cigar-shaped package, tucking in sides as you roll. Repeat with remaining leaves. Transfer leaves to a roasting pan large enough to hold them snugly. Cover with stock and poach in the oven, covered, for 20 minutes. Cool in stock.
To serve, mound grape leaves on a platter and accompany with mint sauce and a bowl of lemon wedges.
Cornish Game Hens in Honey Grape Sauce
Ingredients
4 Cornish game hens
1 tbsp. vegetable oil
1 cup chopped onion
¼ cup chopped parsley
1 cup seedless grapes
1 to 2 tsp. pepper
2 tsp. ground cinnamon
Cloves, saffron and salt to taste
1 cup honey
Water as needed
Parsley and woodruff for garnish (optional)
Heat oil in medium skillet over medium heat. Add onion and parsley. Cook and stir 2 to 3 minutes or until onion is softened. Stir in grapes and spices. Season game hens inside and out with onion mixture. Place game hens on rack in roasting pan.
Roast in preheated 375 degree oven 25 minutes. Remove pan from oven. Pour enough water in bottom of pan to measure ½ inch. Spread honey over game hens to coat. Return to oven; reduce heat to 350 degrees F. Roast 15 minutes or until hens are tender and golden brown. Remove hens to heated serving platter and keep warm. Adjust thickness of pan juices and correct seasonings as desired. Generously spoon sauce over game hens. Garnish with parsley and woodruff, if desired.
Makes 4 servings.
Recipe by Mary Klein - St. Charles
Tuscan Grape Salmon
This dish offers simple elegance with a Mediterranean feel. Grilled fillets of salmon served over a bed of wilted spinach and topped with a savory grape sauce is a nutritious combination that will leave dinner guests wanting seconds - without the guilt.
Ingredients
1 tsp. each salt, ground mustard and dried thyme, crushed
1/2 tsp. ground pepper
4 (6 oz. each) salmon steaks or fillets
2 tsp. honey
3 tsp. olive oil, divided
2 qts. spinach leaves
1/2 tsp. minced garlic
2 cups California red seedless grapes, halved
1/2 cup dry red wine
Salt
Combine salt, mustard, thyme and pepper; mix well. Rub salmon fillets with honey and sprinkle with seasoning mixutre; reserve remaining seasoning mixture. Heat 2 teaspoons olive oil in nonstick skillet. Brown both sides of salmon fillets. Toss spinach and garlic with remaining 1 teaspoon oil in 13x9x2-inch baking dish. Place salmon on spinach, cover loosely with aluminum foil and bake at 300 degrees Fahrenheit for 10 minutes. Saute grapes in skillet used to brown salmon. Add wine, bring to boil, season to taste with remaining seasoning mixture and salt; reduce by half. Serve salmon on spinach; top with grape sauce.
Makes 4 servings.
Italian sausage with red grapes
Photo by: Romulo Yanes
Ingredients
2 tablespoons olive oil
2 lb sweet Italian sausage (about 12 3- to 4-inch links)
2 lb seedless red grapes, stemmed
1/4 cup balsamic vinegar
Accompaniment: sautéed greens with garlic
Heat olive oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook sausages, turning over once, until well browned, about 8 minutes total. Add grapes and cook, stirring occasionally, until sausages are cooked through and grapes are softened, 10 to 12 minutes. Stir in vinegar and salt and pepper to taste.
Makes 6 main-course servings.
Grape Fruit Kabobs
Ingredients
1 apple
1 banana
1/3 cup red seedless grapes
1/3 cup green seedless grapes
2/3 cup pineapple chunks
1 cup nonfat yogurt
1/4 cup dried coconut, shredded
Prepare the fruit by washing the grapes, washing the apples and cutting them into small squares, peeling the bananas and cutting them into chunks, and cutting the pineapple into chunks, if it's fresh. Put the fruit onto a large plate.
Spread coconut onto another large plate.
Slide pieces of fruit onto the skewer and design your own kabob by putting as much or as little of whatever fruit you want! Do this until the stick is almost covered from end to end.
Hold your kabob at the ends and roll it in the yogurt, so the fruit gets covered. Then roll it in the coconut.
Repeat these steps with another skewer.
Sparkling Fruit Salad
Pineapple chunks, mandarin oranges, strawberries and grapes are treated to a dressing of wine and sparkling club soda in this delightful salad. Serve in dessert dishes or set the whole bowl on the table for a fetching presentation.
Ingredients
1 fresh pineapple, cut into chunks
1 (11 ounce) can mandarin oranges, drained
1 cup halved fresh strawberries
1 cup halved green grapes
1 cup white wine or white grape juice
1/2 cup chilled club soda
In a large serving bowl, combine the pineapple, oranges, strawberries and grapes. Combine wine or grape juice and club soda; pour over fruit. Cover and refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon.
Roasted Grapes
Roasting isn't just for turkey. Roasting fruit, in this case grapes, brings out its inherent sweetness.
Ingredients
1/2 pound grapes, separated into small clusters
3/4 teaspoon extra-virgin olive oil
1/8 teaspoon kosher salt, or to taste
Freshly ground pepper to taste
1/4 cup low-fat plain or vanilla yogurt
Preheat oven to 450°F. Arrange grape clusters in a single layer on a baking sheet. Drizzle with oil and sprinkle with salt and pepper. Roast until the skins are slightly crisp but the grapes are still soft and juicy inside, about 15 minutes. Serve warm or at room temperature, with yogurt for dipping.
NUTRITION INFORMATION: Per serving: 114 calories; 2 g fat (1 g sat, 1 g mono); 2 mg cholesterol; 23 g carbohydrate; 2 g protein; 1 g fiber; 171 mg sodium; 288 mg potassium.
2 Carbohydrate Servings
Orzo, Grape and Pistachio Salad
Ingredients
1 lb orzo pasta
2 cups red grapes
2 cups pistachios, shelled and toasted
1 cup basil, chopped
1/3 cup lemon juice
1/2 cup walnut oil
3 garlic cloves, chopped
Toast pistachios: Take 1 cup of pistachios and put in a saucepan with the walnut oil.
Warm the oil and nuts together, be careful not to boil.
Saute garlic in a little olive oil. Prepare orzo from package instructions. When orzo has been drained, mix in enough of the pistachio/walnut oil mixture to coat the pasta. Add lemon juice to taste. Mix in sauteed garlic. Add grapes, and half the basil. Chill for several hours, or overnight. Before serving, add rest of basil, salt and and pepper to taste, and the pistachios.
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Grapes From
California Recipes
Pork Tenderlin with
Red Grapes
& Herb Cream Sauce
Pan-Seared Chicken
with Red Grapes
Green Grape Salad
RITZ® Flower
Grape Recipes at
Betty Crocker
Martha Stewart's
Grape Recipes
Grape Recipes
at Pillsbury
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