grape recipes

Chicken Waldorf Salad

apple, unpeeled, chopped

lemon

chicken (about 1 large breast)

grapes,

celery,

golden raisins

walnuts,

yogurt (preferably Greek non-fat)

mayonnaise

orange (about 1/4 cup)

salt

Serving suggestion: Baby greens, extra grapes, raisins and walnuts for garnish

Coat the chopped apple with the lemon juice in a large bowl. Add the chicken, grapes, celery, raisins and walnuts, and gently combine.

In a small bowl, combine the yogurt, mayonnaise, orange juice and salt. Gently fold the dressing into the salad. Serve on a bed of greens.

Why do people review recipes but "tweaked" the original recipe into their own. It's would be nice to hear from people who did not alter the recipe. Most people do not care to hear about what you did to suit your own palate. I can understand adding onion for a little more flavor. But completely altering someone recipe into their own is an unnecessary review. 

Terrific! I poached the chicken breasts. In the poaching water I added 1/1 a yellow onion, a bay leaf a couple of peppercorns and a bit of salt. After poaching I let them cool and followed the rest of the recipe to the letter. My family loved it.

Absolutely scrumptious! My version involved tweaking it via including dried cherries to accompany &amp; complement the golden raisins, in addition to using ready-made chopped packaged walnuts instead of preparing my own, along with freshly squeezed lemon for the body of the salad and orange for the dressing. Garnished with the remaining flesh of the orange that was leftover after the squeeze. The results were outstanding! I was so impressed that I couldn't wait to share...thus ran a plate featuring this, my new all-time-favorite Chicken Waldorf recipe, gracing the top of a bed of micro super-greens: baby arugula, red &amp; green swiss chard, tat soi &amp; spinach. Ingredients were highly compatible and conducive toward providing a light and tasty meal. Exquisite! I rate it a two-forks-up !!!!!!!

This recipe is simple and delicious. I used reduced fat sour cream instead of yogurt because that's what I had in my fridge. 


Great flavor....had to tweak based on what I had on hand.   Miracle Whip instead of Mayo; Greek yogurt with pineapple at bottom omitting as much fruit as possible; no grapes available;  lemon chicken from previous night dinner; pecans and walnuts; regular raisins not golden....pure delish

This salad was PERFECT as is! Made it exactly as recipe stated and it was wonderful! Everyone just ate this up on some bagels and crackers! Must make. Very simple full of flavor! Will be making a lot!!

This is a flavorful,delicious chicken salad. I used a rotisserie chicken,pecans instead of walnuts and dried cranberries. You can make substitutions with this recipe and it’s still delicious!

I made minor modification on the recipe by using leftover rotisserie chicken breast, a combination of Chinese Fuji apples for some sweetnes &amp; Granny Smith apples for tartness, roasted &amp; salted cashew nuts instead of walnuts, red &amp; green seedless grapes, Sultana raisins &amp; some dried cranberries. My family loved it !!!.

Loved this recipe. Made it awhile back per directions. Knowing me, I used rotisserie chicken. Delish! My favorite chicken salad!

Eboo's Wild Scuppernong Pie

black and bronze scuppernongs

water

sugar

baking soda

cornstarch

(1/2 stick) margarine

store-bought roll-out pie crusts

egg, beaten

Separate the pulp and skins of the scuppernongs. Add the skins to a medium saucepan; add the pulp to a small saucepan. Add 1/2 cup water to each saucepan and bring to a boil. Add the sugar to the skins (no sugar to the pulp). Reduce the heat and simmer both pots until the pulp starts to break down, 5 to 6 minutes. Remove the pulp from the heat and strain into the skins, pushing as much juice through the strainer as possible; discard any solids (and seeds). Add the baking soda to the mixture; it will turn green and foam up. Don't worry--just continue to stir and simmer.

In a bowl, combine 1/4 cup water and the cornstarch; mix until there are no lumps. Add the cornstarch mixture to the filling and bring back to a boil. Stir in the margarine until melted. Remove from the heat.

Roll out one of the pie crusts and transfer it to a 9-inch pie pan. Pour the filling into the uncooked crust. Roll out the second crust and set it on top of the pie. Cut vents in the top crust in several places. Brush with beaten egg, using a pastry brush.

Bake until the crust has browned, 50 minutes.

Delish! I did have to add a little more water to the skins but other than that it turned out perfect!  

Trisha! This was a delight to make and eat, bringing back memories of picking muscadines and scuppernongs in the heat of a southern summer. My grandparents would have loved this pie - and it will be a new family tradition for us honoring their memory from now on! Thank you again for bringing the old south to modern day cooks. 

Followed directions exactly and this pie came out like soup!! Very disappointing considering how much time was spent picking, preparing and making the pie. 

https://www.foodnetwork.com/videos/wild-scuppernong-pie-5473214

Trisha and her sister bake a pie with a tart grape filling.

Wild Scuppernong Pie

Easy Cheese Board

fig leaves

green grapes

Brie,

Wedge of aged sharp Cheddar

goat cheese,

thyme

Good olive oil

blue cheese,

apricots

figs

dried fruit crackers,

water biscuit,

Arrange the fig leaves on a round platter. Place the grapes in the middle and the Brie, Cheddar and goat cheese around the grapes. Sprinkle thyme leaves and place a sprig of time on top of the goat cheese and drizzle with olive oil. Add the blue cheese to the cheese arrangement and artfully arrange the apricots, figs and crackers among the cheeses.

perfect but I think the sliced cheese makes it easy to serve.

https://www.foodnetwork.com/videos/easy-cheese-board-0263220

Ina makes a colorful platter with different varieties of cheese and fruit.

Beet Sangria with Winesap Apples

winesap apples,

beets

Grapes, orange wedges,

Press the apples and lemon through the juicer, followed by the beets. Serve over ice, garnished with fresh fruit.

Roasted Grapes

red grapes

olive oil

Put the grapes on a baking sheet and toss with the olive oil. Roast until the grapes burst and get soft, wilted and a little charred, 25 to 30 minutes.

Serve on peanut butter toast or crostini with cream cheese, or add them to a salad. Store in an airtight container in the refrigerator for up to 1 week.

Would make again! Thinking of putting on some ricotta cheese and drizzle honey! 

Just made these and put on top of peanut butter toast. Never thought of roasting grapes before. They’re delicious this way. 

Sausage Muffuletta with Grapes and Fennel

fennel bulbs, fronds removed, sliced

salt and black pepper

grapes

balsamic vinegar

sesame

green olive tapenade

feta cheese

Jeff Mauro makes a Sausage Muffuletta, as seen on Food Network's The Kitchen  Season 14.

Heat olive oil in a braiser over medium-high heat. Add sausage and cook, without moving, until golden brown, 4 to 5 minutes. Flip and brown on other side, another 4 to 5 minutes. Carefully remove sausage and add the fennel to the pan, and season with salt and pepper. Let cook until slightly softened, 2 to 3 minutes, then add the grapes, balsamic and thyme. Cook, stirring occasionally, until fennel is softened and the balsamic is reduced, about 5 minutes. Place the sausage on top of the grape mixture.

Transfer to the middle rack of the oven and roast until sausage registers 160 to 165 degrees F, 15 to 20 minutes. Remove sausage carefully and take out skewers.

Scoop out the inside of the bottom of the boule. Spread some tapenade in the hollow, then fill with the fennel-grape mixture. Place sausage on top and sprinkle the feta over everything. Spread more tapenade on top half of boule and close the sandwich. Cut into wedges and serve immediately, or wrap in butcher paper or a large napkin to enjoy later.

Delicious!!! Did not use the boule or sausage roll, but I used sesame hoagies and individual hot Italian sausages for less bread and single servings.  The spicy sausage is mellowed out by the sweet grape &amp; balsamic which is countered by the salty tapenade and earthy fennel. Added extra uncooked fennel fronds as garnish which brings some needed brightness to this dish. Pair with light sides, chips may be too salty with this. Would make again. 

Saw this when presented on the show and thought what an odd combination, and had to try it. Have made it several times now. Have replaced the loaf of bread with flat Greek bread and serve somewhat like a wrap and it is amazingly delicious. 

Delicious and very easy!!!! It's kind of remarkable how the grapes help to mellow out the olives. I picked the olive tapenade off of an olive bar rather than a jar. This way I bought only what I needed. I think this would be a great and different dish to serve guests at a picnic. Thanks Jeff!

https://www.foodnetwork.com/videos/sausage-muffuletta-with-grapes-5657693

Jeff makes a mouthwatering muffaletta with sausage, grapes and fennel.

Sausage Muffuletta with Grapes

Chicken Salad Contessa

split (1 whole) chicken breasts,

pecan halves

walnuts halves

sour cream

tarragon leaves, divided

green grapes,

Lettuce leaves,

Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool.

When the chicken is cool, remove meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice.

Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool.

For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons salt and 1/2 teaspoon pepper. Fold in half the chopped tarragon leaves.

Place the diced chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped tarragon leaves on top, and serve on a bed of lettuce leaves.

I thought 2 teaspoons of salt would be way too much so I put in just over 1 teaspoon. Wow - still way too salty, almost inedible. I added more mayo and a little honey to try and salvage it. Be sure to reduce the salt if you make this, always easier to add salt than to remove it!

I made this recipe with leftovers from a roasted chicken. The dressing is the key and what you add is up to you. Instead of nuts and grapes, I added dried cranberries... absolutely perfection 

Delicious!! I thought it would maybe be missing texture but I was wrong. The roasted nuts just makes it. Delicious flavor from the fresh tarragon as well. 

I measured the salt and two teaspoons leaves it too salty. The Whole family felt that way. First Ina recipe I am disappointed in. I’ll try it again noting to reduce the salt. 

Very good. I agree to cut the pieces smaller. 

Great chicken salad very refreshing for a summer day.

https://www.foodnetwork.com/videos/chicken-salad-contessa-0168968

Grapes and roasted nuts give Ina's chicken salad a special, elegant touch.

Our chopped challenge this week was grapes. We really wanted to cook with them, but needed to figure out how to balance out their sweetness. The combo of grapes with chicken thighs and lots of salty ingredients hits the perfect salty/sweet note. Chopped Basket Ingredient: Grapes

Pan Roasted Chicken Thighs with Grapes and Olives

skin-on bone-in chicken thighs (2 1/2 to 3 pounds)

canola oil

garlic,

kalamata olives

capers

oregano

dry white wine

unsalted butter

couscous,

Sprinkle the chicken liberally with salt and pepper. Heat the canola oil in a large, ovenproof high-sided skillet over medium-high heat until it shimmers. Sear the chicken, skin-side down, until golden brown, 3 to 4 minutes. Then flip and brown the other side, 3 to 4 minutes. You may need to do this in two batches to avoid crowding the skillet. Transfer the browned chicken and any juices to a baking sheet or large plate.

Lower the heat to medium and add the garlic, 1 cup of the grapes, the olives, capers, oregano, wine and 1/2 cup water. Stir to combine and cook until the liquid has reduced by half, 6 to 8 minutes. Stir in the butter. Add the chicken and any juices back to the skillet, skin-side-up. Sprinkle the remaining grapes around the chicken. Continue cooking over medium heat until the internal temperature reaches 160 degrees F, 6 to 8 minutes.

Set the oven to broil with a rack set about 4 inches from the broiler.

Place the skillet underneath the broiler to crisp the chicken skin, about 2 minutes. Watch carefully to avoid burning.

To serve, divide the warm couscous among 4 plates and top each plate with 2 of the chicken thighs and a large spoonful of the sauce.

This was a terrific combination of flavors!  Who would've thought to put grapes and black olives together?  Very tasty combo.  Kind of wish the sauce had been a little thicker.   It was nice that it all went in one deep-sided pan that was oven proof.  I didn't have capers, but it didn't seem to matter.  Was so excited that I did have red grapes and black olives! . . . and of course chicken thighs.  Just one more way to do chicken . . . which we all need right now!

Yummy! Used some modifications:  boneless , skinless chicken thighs (that is what I had). Did not put the dish under the broiler and used a teaspoon of cornstarch to slightly thicken the pan sauce. Served with couscous (the pasta kind) and roasted  some veggies with garlic (asparagus , red pepper and zucchini). I was proud of myself . We are  a Hello Fresh household of 2 and used to eat out alot before Covid 19.  I  forgot how to cook (senior moment). I was looking at a package of frozen chicken and wondering what I used to do with it. LOL  Food Network to the rescue. I made this recipe and now I'm taking a bow! My confidence is back.  This was just delicious ! !

A restaurant quality dish that was quick and easy - so doable for the home cook! Absolutely delicious!!

I have a good pantry and happen to have grapes ready to go bad and thighs! Easy and very good...didn't do the couscous but crusty bread to lap up sauce.  That and a salad, you're good to go! Will def do again...

Followed the recipe to a tee. Very good. Guests were pleasantly surprised as they only saw a mixture of green and red grapes, not realizing the olives were in there. Definitely will do it again.

Jelly Doughnuts

instant yeast

eggs

nutmeg

all-purpose flour

kosher salt,

Canola oil

recipe Concord Grape Jelly,

concord grapes,

green cardamom pods

oranges,

lemons,

Make the doughnuts: Add the first 6 doughnut ingredients to a large bowl and stir to combine.

Add the flour and salt and stir (or mix with your hands) until the dough comes together (it will still be wet and sticky).

On a well-floured surface, knead and shape the dough into a thick disk; transfer it to a bowl that's greased with oil or cooking spray and let it rest in a warm, draft-free area for 1 hour.

On a well-floured surface, flatten the dough and roll it out into a 1/4-inch-thick disk. Use a 2-inch round cookie cutter to cut out as many circles of dough as you can. Transfer the circles to a 10-by-15-inch baking sheet that's lined with parchment paper and greased with oil. Collect the dough trimmings and form them into another ball; roll it into another 1/4-inch-thick disk, cut out more doughnuts, and transfer them to the baking sheet. Repeat with the remaining dough.

Let the dough circles rest in a warm, draft-free area for 1/2 hour. Then heat about 1 inch of oil in a high-sided skillet over medium-high heat until very hot but not smoking (365 to 375 degrees F).

Working in batches, fry the doughnuts until they're golden brown on one side, then flip them and finish frying, about 3 minutes total. Transfer the doughnuts to a paper towel to drain.

Fill and finish: Transfer some of the Concord Grape Jelly to a pastry bag or to a zip-top bag with a small hole cut from one corner. When the doughnuts have cooled completely, use a small knife to gently burrow from the side of the doughnut to the center. Insert the tip of the bag into the opening and pipe in as much filling as possible. Repeat with the remaining doughnuts and filling. Dust the doughnuts generously with powdered sugar, and sprinkle each with a small pinch of coarse salt.

Combine the grapes, sugar, and water in a nonreactive pot. Bring the mixture to a simmer over medium-high heat and cook, stirring often, until the grapes have broken down, 6 to 8 minutes. Place the cardamom pods and citrus-zest-strips in a piece of cheesecloth and secure it with twine; add the cheesecloth bundle to the grape mixture. Cool to room temperature and transfer the pot to the refrigerator overnight. Meanwhile, place 4 to 6 spoons (regular dinner is fine) in the freezer (you'll use them to test the jelly at the end).

Press the chilled grape mixture through a coarse mesh strainer. Discard the seeds. Return the strained grape mixture to a clean nonreactive pot, along with the lemon juice. Bring the mixture to a simmer over medium-high heat and cook until it begins to look shiny, 10 to 15 minutes.

Test the jelly: Take one of the spoons from the freezer and place about 1/2 teaspoon of the grape mixture on it. Return the spoon to the freezer for 3 to 4 minutes. (Meanwhile, turn the heat to low and cover the pot so the mixture does not reduce further than necessary.) Remove the sample from the freezer and try spreading it; if it's not thick enough, uncover the pot, turn the heat back up to medium, and cook the grape mixture for another 5 minutes before testing a second sample using another frozen spoon. Continue this testing process until the jelly spreads smoothly. Let the jelly cool, then store it in the refrigerator. 

The first round of creating this recipe for donuts were too small and not very sweet. We'll give it another try and add another time.

Cinnamon Toast Pudding

unsalted butter, softened,

cinnamon 1/2 teaspoon salt 4 (1-inch) thick slices day-old brioche bread

eggs heavy cream

orange juice Pinch salt

vanilla extract

Powdered sugar,

maple syrup

Butter baking dish and set aside. In a small bowl, combine butter, 1/4 cup sugar, cinnamon and salt. Generously butter both sides of brioche bread with butter mixture. Toast on a baking sheet in the oven 5 to 10 minutes, or until bread turns golden brown. Cut toast on a diagonal into triangles and arrange in the prepared baking dish. In a medium bowl, whisk together eggs, heavy cream, yogurt, orange juice, salt, remaining sugar, and vanilla. Stir in grapes and pour over bread slices in baking dish. Let rest 10 minutes for bread to absorb some of the egg mixture, gently pressing down a few times to help absorb. Bake 25 to 30 minutes until crust is golden and crispy in parts and custard is set. Remove from the oven, dust with powdered sugar, drizzle with maple syrup and serve.

I made this (x4) this morning. I delivered one recipe to my parents, one to my husband’s parents, and a double for us (we have a houseguest here, too). I followed the recipe exactly and it was DELICIOUS! I used fresh made bread from H &amp; H Cafe &amp; Bakery Inc. and it was perfect! After reading the reviews in the FN Kitchen app, I considered swapping the grapes out for peaches or leaving them out, but I decided to stay true to the recipe, and I’m so glad I did! The grapes were so good baked and warm! You must try this for your next family brunch! Thanks, Sunny Anderson!

Sounds delicious thanks for sharing my wonderful evening Hi

Very good!  Quick to put together. Instead of grapes, we used peaches. Seemed to go better and my daughter is not a big fan of grapes. 

Fantastic! I always come back to FN website JUST for this recipe! We have to make extra cinnamon and sugar oven toasted pieces to much on while we wait for the breakfast casserole/egg casserole/bread pudding/ custardy GENIOUS WONDERDISH to get done! Yum!

This was delicious, and quite easy to make! I made some substitutions based on what I had on hand: Blueberry yogurt instead of plain (the kind with fruit mixed in, yum! Craisins instead of Grapes - instead of mixing them into the egg mixture, I sprinkled them evenly over the bread. Sprinkled a little more cinnamon-sugar over the top before baking, because I wanted to. ; Fantastic! Next time I'm going to add a little orange zest to bring out the flavor a little more. Great, easy Fancy Saturday breakfast for my family!

Delicious, warm and comforting! Definitely give it a try.

it was delicious and easy to make love it

https://www.foodnetwork.com/videos/cinnamon-toast-pudding-0136036

Sunny's Cinnamon Toast Pudding will make a morning person out of anyone.

Roasted Grape and Ricotta Toasts

red wine,

olive oil,

San Francisco sourdough bread

ricotta cheese

lemon, zested

Sea salt flakes

Toss the grapes with the red wine, thyme, 1 tablespoon of the olive oil and some salt and pepper. Place on a small baking sheet or baking dish. Roast until the grapes are tender, wilted and juicy, about 25 minutes.

Heat a grill pan over medium-high heat. Brush the bread slices with the remaining tablespoon of olive oil. Grill on both sides until crisp and lightly charred in some places, 3 to 4 minutes per side. Spread the ricotta evenly on the bread. Top with the roasted grapes and their juices. Sprinkle with lemon zest and flaky salt, then serve.

I made this for an afternoon snack using Gum Drop grapes from the Grapery of California and I omitted the wine. It was delicious. I plan on serving this at my next party.

I happened to catch this episode of Ree Drummond the other day. Today I made the grapes. I cooked them on convection bake same temp as recipe about 35 minutes.  They came out so good I made a second batch.  In the end I added a touch of balsamic vinegar for more acid. The ricotta was a little bland and might mix in the lemon zest. I will be serving this for my girlfriend's night out on the deck with a good red wine of course. Thanks Ree!

This recipe sounded good so I tried it for a friend’s dinner party. Unfortunately it was a bust. I followed the recipe as written. Had a very odd taste and none of the gusts liked it. Very disappointed 

https://www.foodnetwork.com/videos/roast-grape-and-ricotta-toasts-11343241

Ree introduces her love for roasted grapes with this sweet, creamy toast.

Roast Grape and Ricotta Toasts

Frozen Grape Sangria

Granny Smith apple,

lemon, thinly sliced

white grape juice, chilled

vodka

Put the green grapes in the freezer about 2 hours before you want to serve your sangria. 

Combine the chopped apple, lemon slices, halved red grapes, sugar, wine, white grape juice and vodka in a large glass pitcher filled with ice. Stir to dissolve the sugar. Add the frozen green grapes to glasses and fill with the sangria. 

This was good.  I’d probably add some orange slices next time. 

I made this with pinot grigio and rum because I didn't have any vodka. It was so good, and I love that it didn't have to chill forever, I could chill the ingredients first then serve immediately after putting it all together. My fruit also sunk to the bottom, so I have a pitcher with a tiny bit of sangria and lots of drunken fruit, but that's fine with me- the flavors got passed on to the sangria! I also found that 3 cups of frozen green grapes was way more than necessary, but liked having them in place of ice cubes in the drinks, so it didn't get watered down!

Loved this version of white sangria. I made it for my 60th Birthday and will make it again for the 4th of July barbeque. I added super ripe peaches (because I forgot to buy the red grapes). Next time I will use less sugar as peaches added the right amount of sweetness.

what is the item that looks like a fig newton in the pitcher of sangria?

I made this last weekend for my neice's 1st birthday.... It was for the adults of course! = I really liked it and so did everyone else. The frozen grapes were amazing but the only thing i didn't like was that the halved red grapes just sunk to the bottom while the rest of the fruit floated.  It didn't look as nice because of that. Next time i will just leave them whole.

Top 24 grape recipes recipes from across the web

The most viewed grape recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken Waldorf Salad

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Pan Roasted Chicken Thighs with Gra...

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Cinnamon Toast Pudding

Roasted Grape and Ricotta Toasts

Frozen Grape Sangria

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Top 24 grape recipes recipes from across the web

The most viewed grape recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Waldorf Salad

Eboo's Wild Scuppernong Pie

Easy Cheese Board

Beet Sangria with Winesap Apples

Roasted Grapes

Sausage Muffuletta with Grapes and ...

Chicken Salad Contessa

Pan Roasted Chicken Thighs with Gra...

Jelly Doughnuts

Cinnamon Toast Pudding

Roasted Grape and Ricotta Toasts

Frozen Grape Sangria

Sicilian Harvest Salad

Grape Salad

Romaine, Feta, Grape Salad

Olive Oil-Grape Cake with Honey-Gin...

Red and White Gazpacho

Grape Salad

Grape Tuxedo Bites, 3 Ways

Turkey Waldorf Bites

Green Gazpacho with Edible Flowers

Arugula Salad with Blistered Grapes...

Schoolhouse Wraps

Red Coleslaw With Grapes

The most viewed grape recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine