formido/recipes-20k huggingface dataset:
applesauce with cranberry loaf cake
preheat oven to 350f and prepare a 9x5 inch loaf pan with butter and then line bottom of loaf pan with parchment and butter the paper
beat butter and sugar with a mixer until light and fluffy
beat in egg
stir baking soda into applesauce
mix dry ingredients , theen add to butter mixture in 3 additions , alternating with applesauce
stir in craisins
pour batter into prepared pan and bake for 45-50 minutes
cool in pan on a wire rack for 10-15 minutes then turn out onto rack
make glaze by mixing lemon juice and confectioner's sugar and spoon glaze over cooled cake
applesauce with strawberries
peel , core and slice apples 1 / 4-inch thick
place apple slices in a large saucepan
add remaining ingredients and simmer until a sauce consistency , about 45 minutes
use a potato masher , if necessary , to break up any lumps , but leave slightly chunky
applesauce graham muffins
heat oven to 400f grease bottom only of 12 medium muffins cups , 2 1 / 2 x 1 1 / 4-inches , or line with paper baking cups
beat applesauce , brown sugar , margarine and egg in large bowl
stir in remaining ingredients except raisins just until flour is moistened
fold in raisins
divide batter evenly among muffin cups
bake 18 to 20 minutes or until golden brown
immediately remove from pan
mini applesauce-graham muffins: grease bottom only of 24-small muffin cups , 1 3 / 4 x 1 inch
divide batter evenly among muffin cups
bake 11 to 13 minutes or until golden brown
24 mini muffins
applesauce spice cake
preheat oven to 350 f, mix the applesauce , brown sugar , and oil, sift together the dry ingredients, add the raisins and nuts to the flour mixture, add the applesauce mixture, mix well, pour into a 9 x 13 pan that has been buttered and floured, bake for 40 min, remove from oven, invert over a cooling rack for 30 min, carefully remove with spatula, ice , if you dare
applesauce wheat germ muffins
preheat oven to 425 degrees f
in large bowl , combine flour , wheat germ , baking powder , baking soda , salt , cinnamon and nutmeg
in medium bowl , beat egg replacer with brown sugar , oil , applesauce and soy milk
mix with dry ingredients just until evenly moistened
spoon into muffin tins
mix 2 teaspoons of sugar and 1 / 4 teaspoon cinnamon and sprinkle on top of muffins
bake for 15-17 minutes
applescotch crisp
preheat the oven to 350 degrees f
to make the filling , in a large bowl , toss the apples with the flour , brown sugar , water , and milk
mix well
transfer to an ungreased 9-inch square baking pan
to make the topping , in a bowl , combine the flour , oats , pecans , butter , sugar , cinnamon , salt , and pudding mix
mix until crumbly
sprinkle over apples
bake for 45 to 50 minutes , or until the apples are tender and the topping is golden brown
appletini
shake ingredients over ice and serve in a martini glass
appletorte  scandinavian apple cake
preheat oven to 350 degrees
combine the dry ingredients in a bowl
using an electic mixer , cream sugar and butter together
add eggs , one at a time
by hand , stir the dry ingredients into the wet ingredients
stir in apples
grease and flour a 9 or 10 inch springform pan or tube pan and pour in the batter
sprinkle liberally with sugar
bake until a toothpick inserted in the center comes out clean , about 45 minutes
cool on rack
serve with ice cream or other topping
applets and cotlets  old fashioned candy  like persian delights
mix gelatin with 1 / 2 cup applesauce and let stand for 10 minutes
put sugar and remaining applesauce in a saucepan
bring to a boil
stir in gelatin-applesauce mixture and cook over low heat for 15 minutes , stirring frequently
add walnuts and vanilla
mix well
pour into greased 8 inch x 8 inch pan
let stand overnight
cut in squares and toss the squares in a paper bag of powdered sugar
from:
applewiches
mix peanut butter , butter and cinnamon, spread on each piece toast and top with an apple slice, sprinkle with brown sugar, place under broiler until bubbly , about 3 minutes
applewood farmhouse apple fritters
combine dry ingredients, add eggs , milk , 1 tablespoonful oil , and apples, stir just until combined, drop batter by spoonfuls into hot oil, cook 3-4 minutes on each side or until golden brown, drain on paper towels, roll fritters in powdered sugar
applewood farmhouse hot fudge pie
melt the butter and chocolate together, add all remaining ingredients except the pecans, fold in pecans, mix well and pour into pie shell, bake at 350 degrees for 30-40 minutes
applicious cream cheese pie
combine flour , sugar and salt in mixing bowl
cut in the butter with pastry blender until mixture resembles coarse meal
cut in the shortening until it is the size of small peas
stir in the grated cheese
add the water , 1 tablespoon at a time , mixing lightly with a fork
use just enough water to make a dough which clings together
can be made in processor to this point
shape dough into two equal size firm balls with hands
wrap in plastic wrap and refrigerate until well chilled , at least one hour
roll out half of dough on a lightly floured surface
fit into 9-inch pie plate
trim pastry at edges of plate with a little overhang
mix together softened cream cheese , powdered sugar , egg and 2 teaspoons lemon juice
spread in the bottom of pastry-lined pie plate
in a large bowl combine remaining ingredients except apples
mix well
add apples , tossing lightly to coat with sugar mixture
fill pastry-lined pie plate with fruit mixture
dot with butter
roll out remaining dough and place over top of filling
seal and flute edges
cut vents
decorate top with leftover pastry scraps , if desired
brush top with egg white
sprinkle with cinnamon sugar
bake on bottom oven rack at 450f for 10 minutes
reduce heat to 350f and continue baking for 40-50 minutes or until pastry is golden and fruit is tender
approximately  aurelio s pizza and pasta sauce
combine all ingredients in a saucepan, bring to a boil over medium-high heat, reduce heat to medium-low and simmer 30 minutes
appy wappy crab balls
mix all the ingredients
mix well , cover and chill for 1 hour
using about a rounded teaspoon for each , roll the mixture into 36 balls
roll the balls in the crushed potato chips
heat oven to 425f
place balls on a baking sheet and bake for 10-12 minutes or until hot and golden serve with seafood cocktail sauce on the side or some other sauce of your choice
aprs ski holiday hot chocolate with  brandy and cream
gently boil the milk in a large heavy based saucepan , remove as boiling point is reached
place chocolate in a small pan and add 2 tablespoons of the milk
stir over a low heat until melted , then add the melted chocolate mixture into the remaining milk , stirring well
add the sugar , cinnamon and brandy
adjust to taste at this point
serve the brandy hot chocolate in tall heatproof glasses or mugs , top with a dollop of whipped cream lightly dusted with cocoa powder or cinnamon
serve with a cinnamon stick for a "stirrer" !
salut !
apricot   almond ice cream domes
line 8 x 1 / 2 cup capacity friand tins or 8 mini loaf tins with plastic wrap
put half the apricots into a pan with the apricot nectar , bring to the boil and cook over medium heat for 10 minutes or until most of the liquid has been absorbed
set aside until completely cool
spoon 2 tablespoons of apricot mixture into each tin
fold the remaining apricots , apricot mixture and almonds through the ice cream
spoon onto the apricot and smooth the surface
freeze for 8 hours or until firm
gently lift from the tins and remove the plastic and serve
apricot   blueberry crumble cake
line an oblong traybake tin with baking parchment and heat oven to 350f
beat the butter , sugar , flour , baking powder , eggs and milk together until creamy
spoon into the tin , level the top , then bake for 25 mins until almost set
meanwhile , get the yogurt and fruit at the ready and make the crumble by rubbing all the ingredients together
when cake has baked for 25 mins , whip it out of the oven
working quickly , spoon over the yogurt , scatter over the fruit , then top with the crumble
return to oven for 15-20 mins until a skewer comes out clean
serve warm as a dessert , or cooled and cut into squares with tea
apricot   cumin stuffed pork for two
heat the oven to 200c / fan 180c / gas 6
lightly toast the cumin seeds in a frying pan
slice the pork fillet in half horizontally , not cutting through completely , and open it like a book
season the mean to taste with salt and freshly ground black pepper , spread the cumin-apicot mixture along the center of the fillet , then fold themeat back to envelop the stuffing
heat the oil in a pan and brown the meat on all sides for about 5 minutes
remove the pork and place on a roasting try and cover loosly with aluminum foil
cook for 10-15 minutes , or until lightly pink
meanwhile , add the wine and rosemary to the previously used pan and bring to the boil
simmer for 5 minutes or until you have a sauce
remove the meat from the oven and let rest for 5 minutes before carving into slices
pour / add any remaining juices from the roasting tray into the sauce and mix well , remove the rosemary and pour over the stuffed pork slices when ready to serve
enjoy !
apricot   ginger muffins
preheat oven to 400 degrees , prepare pans, in a large bowol sift together , flour , sugar , baking powder , salt& ginger, combine egg , milk , melted butter , grated peel& chopped apricots, add dry mix to wet mix until just combined, spoon into pans& bake for 20 to 25 minutes
apricot   lemon scented oatmeal  porridge
combine first 4 ingredients in a bowl & then microwave for 1 minute, stir and then return to microwave for a further 30 seconds, top with vanilla yoghurt to serve
apricot   mint lamb burgers w  green mayonnaise
place first 7 ingredients for burgers in a bowl and mix well
form into 4 burger patties and either grill or pan fry to medium well
place the seasonings for mayo in a food processor and turn on low , adding oil in a slow stream
when all oil has been added , add lemon juice
stir in shallots , watercress , parsley and pine nuts
mix until all is chopped and blended well
store in fridge until ready to use
when burgers are done , place on bun and top with green mayonnaise
sliced apricots and cucumbers are delicious on these as well
apricot   orange smasher
place apricots in a small pan & just cover with water , simmer until soft, add to fruit juices in a blender and mix until thick & creamy
apricot   jam
chop the dried apricots into very small pieces
put the apricots , water and syrup / fructose into a small saucepan and bring to the boil
boil rapidly for a few minutes , but don't let it boil dry !
take off the heat and allow to cool
apricot   lemon jam
don't worry about the skin , which disappears in the course of cooking
bring to a boil , lower heat , and cook until the mixture turns a bit darker and looks like jam when you let it dribble off a spoon
stir it frequently enough that it doesn't stick to the bottom of the pot
you can skim off the lighter colored stuff that rises to the top if you want , otherwise it seems to just disappear after a while
wash and can according to canner instructions
or , keeps well in refrigerator only , about 2-3 months , or in freezer , up to 12 months
apricot almond bars
mix together melted butter , sugar , flour and vanilla and pour into 13x9 pan, bake at 350 for about 25 minutes, cool completely, spread with apricot preserves, beat egg whites and almond ext, add powdered sugar and beat just to mix well, pour evenly over preserves and sprinkle with blanched almonds, bake at 400 for 15-20 mins or until golden, cool completely before cutting into small squares
apricot almond biscotti
preheat oven to 350f degrees
in a large bowl , stir together flour , sugar , baking soda , salt , apricots and almonds
make a well in centre of flour mixture
drop in eggs , egg whites , margarine and almond extract , whisk until blended
stir in dry ingredients until combined
form dough into a ball
place on a baking sheet
with slightly wet hands , form dough into a 16 inch long log
flatten log to 1 inch thickness
bake until light brown and cracked on top , about 30 minutes
cool log on baking sheet for 10 minutes
reduce oven temperature to 325f degrees
place warm log on cutting board
using a serrated knife , cut log on sharp diagonal into 1 / 3 inch slices
arrange on baking sheet
bake 20 to 25 minutes or until pale golden brown
cool biscotti on baking sheet
store biscotti in an airtight container to maintain crispness
variation: substitute golden raisins or dried cranberries for the apricots
apricot almond bread   breadmaker 1 1 2 lb  loaf
measure all ingredients into bread machine pan in the order suggested by manufacturer , adding apricots and nuts with flour
process in basic / white bread cycle
light or medium / normal color crust setting , depending on how your machine bakes
remove baked bread from pan
cool on wire rack
apricot almond bundt cake
preheat oven to 350 degrees f , then greast & flour 10" bundt pan, with electric mixer , cream together the butter & sugar, add eggs , one at a time , before adding extract, in another bowl , sift or whisk together flour , baking powder & salt, add flour mixture to butter mixture alternately with sour cream, sprinkle 1 / 2 cup almonds on bottom of pan, pour half the batter over nuts, arrange remaining nuts over batter, drop spoonsful of apricot preserves over the nuts , but not touching side of pan, pour remaining batter over the preserves, bake for 55 minutes
apricot almond buns
in a large bowl , mix 1 cup flour , 1 / 2 cup brown sugar , salt and undissolved yeast
heat milk , water and 3 tbs margarine to 120f -130f
add to dry ingredients
beat 2 minutes at medium speed of mixer
add eggs and 1 cup flour
beat at high speed 2 minutes
stir in enough remaining flour to make soft dough
knead 8 to 10 minutes
set in greased bowl
grease top
cover
let rise until doubled , about 1 hour
punch dough down
divide in half
roll each to a 14 x 9 inch rectangle
brush with melted margarine
sprinkle with remaining brown sugar , apricots and almonds
roll each up from long side
seal seams
cute each roll into 7 slices
make 2 cuts in side of each slice , 2 / 3 the way through
fan sections
set on greased baking sheet
cover
let rise until doubled
bake at 375f 15 to 20 minutes
cool
glaze if desired
apricot almond cake with rosewater   cardamom
equipment: 1 x 20cm / 8-inch round springform cake tin
put the dried apricots into a small saucepan , cover them with the cold water , and drop in the cracked cardamom pods with their fragrant seeds
put on the heat , then bring to the boil and let it bubble for 10 minutes dont stray too far away from the pan , as by the end of the 10 minutes the pan will be just about out of water and you want to make sure it doesnt actually run dry as the apricots will absorb more water as they cool
take the pan off the heat , place on a cold , heatproof surface and let the apricots cool
preheat the oven to 180c / gas mark 4 / 350f
grease the sides of your springform cake tin and line the bottom with baking parchment
remove 5 of the dried apricots and tear each in half , then set aside for the time being
discard the cardamom husks , leaving the seeds in the pan
pour and scrape out the sticky contents of the pan into the bowl of a food processor
add the almond meal , polenta , baking powder , superfine sugar and eggs , and give a good long blitz to combine
open the top of the processor , scrape down the batter , add 2 teaspoons of lemon juice and the rosewater , and blitz again , then scrape into the prepared tin and smooth with a spatula
arrange the apricot halves around the circumference of the tin
bake for 40 minutes , though if the cake is browning up a lot before its actually ready , you may want to cover loosely with foil at the 30-minute mark
when its ready , the cake will be coming away from the edges of the tin , the top will feel firm , and a cake tester will come out with just one or two damp crumbs on it
remove the cake to a wire rack
if youre using apricot jam to decorate , you may want to warm it a little first so that its easier to spread
rose petal jam is so lusciously soft-set , it shouldnt need any help
stir a teaspoon of lemon juice into the jam and brush over the top of the cake , then sprinkle with the chopped pistachios and leave the cake to cool in its tin before unspringing and removing to a plate
store
in hot weather keep in fridge
freeze
wrap the fully cooled cake tightly in a double layer of clingfilm and a layer of foil
to defrost , unwrap and leave it on a plate at room temperature for about 4 hours
apricot almond chicken
in a large bowl , combine the first eight ingredients, transfer to a greased 13-in, x 9-in, x 2-in, baking dish, top with chicken, cover and bake at 350 for 55-60 minutes or until rice is tender, uncover and stir the rice, place 1 tablespoonful of preserves on each chicken breast, bake , uncovered , 5 minutes longer, sprinkle with almonds, bake 5 minutes longer or until meat juices run clear, let stand for 5 minutes before serving
apricot almond chocolate balls
in food processor , process apricots , almonds and chocolate until very finely chopped
in medium saucepan over medium-high heat , cook sugar and water until soft ball stage , approximately 240f
stir in apricot mixture and cool
squeeze mixture together with hands to form firm ball
using approximately 1 tbsp of mixture , form into 1-inch balls
roll in powdered sugar
place in candy cups or serve as desired
apricot almond chocolate bark
line a 13"x9" rimmed baking sheet with a smooth sheet of heavy duty aluminum foil
in large bowl , melt chocolate carefully
add 1 cup chopped almonds to chocolate , & stir to combine
pour chocolate mixture onto prepared baking sheet , & spread with spatula or spoon until there is an even , thin layer
while chocolate is still wet , sprinkle remaining almonds & all the apricots over top of chocolate , pressing down gently to embed them in the chocolate
place in refrigerator to set , about 10 minutes
once set , break bark into uneven pieces & serve
if chocolate has not been tempered , keep in refrigerator until ready to serve
apricot almond cinnamon jam
pit , do not peel ripe apricots, finely chop or pulse in food processor, in a large saucepan stir together prepared fruit and certo crystals, bring to a boil over high heat, add all the sugar , almond extract , cinnamon and butter, return to a hard boil for 1 minute, remove from heat, stir and skim any foam to prevent floating fruit, pour into warm sterilized jars to 1 / 4 inch from rim, cover with lids and screw rings on tightly, one year i didn't and had to throw out a lot of jam because the seals failed, to sterilize i wash and rinse jars , lids and rings, i put the jars and rings on a cake pan in a 225f oven before i start, i simmer the lids in water, times are a estimate, it took about 1 / 2 hour from start to finish
apricot almond coffee cake
set oven to 350 degrees
grease a a 13 x 9-inch baking dish
in a bowl beat softened cream cheese with apricot preserves and 1 tablespoon cake mix just until blended
in another bowl beat sour cream , half and half cream , eggs and almond extract on low speed with an electric mixer for abot 30 seconds or until blended
increase speed to medium and beat another 2 minutes more
add in the dried apricots
mix to combine
pour the sour cream cake batter into prepared baking dish
drop the cream cheese mixture by tablespoonfuls evenly over the batter , then swirl the cream cheese batter gently with a knife
sprinkle the almonds evenly over the top
bake for about 25-30 minutes or until golden
cool for about 15-20 minutes , and then drizzle the glaze over the slightly warm cake
apricot almond cream cheese squares
set oven 350 degrees
set rack to second lowest position
butter a 13x9 baking pan
in a bowl , combine cake mix and melted butter
mix at low speed until crumbly
stir in almonds
reserve 1 cup base mixture
press remaining mixture in bottom of greased pan
carefully spread 1-1 / 2 cup preserves over base
in another bowl , beat cream cheese , sugar , flour , salt , vanilla and egg until well blended
at low speed , mix in 1 / 3 cup preserves
carefully spread mixture over base
combine reserved 1 cup base mixture and coconut
sprinkle over filling
bake for 30-40 mins , or until very lightly golden brown , and center is set
cool , and then refrigerate overnight
cut into small squares
apricot almond muesli
combine dry ingredients in large bowl, store in airtight container for up to 6 weeks, serve with milk , plain or flavored yogurt , or fruit juice, top with fresh fruit , such as peaches , bananas , or strawberries
apricot almond oatmeal
boil water in a small sauce pan , then add oatmeal , almond extract , and diced apricots
cook oatmeal 5-10 minutes until done according to your taste
serve with a dollop of yogurt and if you want sweetner and almons
apricot almond orange tart with white chocolate cream
place apricots in a shallow dish and cover with boiling water
allow to sit and soften , they will become raisin-like
meanwhile , combine flour , cinnamon , brown sugar , and salt in a bowl
add butter in small pieces and mix until mixture looks like coarse sand
beat together egg yolk and lemon juice and pour into flour mixture while mixer is running
mix well , and if dough seems a little dry , add a little extra lemon juice
now knead mixture gently by hand and form into a ball
flatten into a disc shape and chill for 10 minutes before using
preheat oven to 425 degrees
roll out pastry on a floured surface and place in a 9 inch tart or pie pan , forming it up the sides
prick pastry with a fork , line with tinfoil and place a pie weight on top
if you don't have a pie weight , simply line with foil , and place a heavy baking dish right on top of the foil
this will prevent the pastry from puffing up while baking , and keep it tart-like
bake 15 minutes , remove foil and weight and bake for 5 minutes longer
reduce oven temp to 375 degrees
place ground almonds on a cookie sheet and bake for 3 minutes , cool
drain water off apricots
if using whole apricots , cut each apricot into 6-8 small pieces
combine almonds , butter , sugar and chopped apricots in a bowl
add salt , eggs and reserved egg white and mix well
pour onto cooled baked tart shell and bake 25 minutes or until set
place orange slices on top
melt jam on stove and brush top of tart with glaze
bring whipping cream to a slow boil in a pan , stirring often
pour over chopped white chocolate and stir until chocolate is smooth and melted
cool completely in refrigerator to let mixture become thicker
cut and serve tart , stir cold chocolate cream mixture again and drizzle over tart portions on plate
apricot almond quinoa
rinse quinoa under cold running water , drain
in sauce pan , bring 1 cup of water to a boil , stir in quinoa
reduce heat , cover and simmer for 15 minutes or until water is absorbed and quinoa is transparent: drain
in non-stick pan , stir fry zucchini till tender
in large bowl , combine quinoa , zucchini , and all other ingredients
serve hot or cold
can be refrigerated for up to 4 days
apricot almond scones
heat oven to 425 degrees
grease a large cookie sheet
in a large bowl combine flour , sugar , baking powder and baking soda
using a pastry blender cut in butter , until mixture resembles coarse crumbs
stir in apricots and almonds
pour buttermilk over flour mixture and stir with fork until the dough comes together
turn dough onto a floured surface and knead 4-5 times
divide dough in half
shape each half into 8" circles
using a floured knife , cut each circle into 8 wedges
place wedges onto greased cookie sheet
brush tops of scones with milk and sprinkle with sugar
bake for 20-25 minutes until toothpick inserted comes out clean
apricot almond shortbread bars
preheat oven to 350, beat butter and sugar in mixer bowl until fluffy, beat in egg yolks and vanilla and almond extracts, mix in flour and toasted almonds until the mixture forms a soft dough, divide dough in half, press one half into 15x10-inch jellyroll pan, spread evenly with preserves, cover completely with remaining dough, bake 45 minutes , or until golden brown, cut into 3x1-inch bars, can be made ahead, wrap and freeze up to 1 month, thaw wrapped at room temperature