formido/recipes-20k huggingface dataset:
apple stuffed acorn squash
cut the squash in half
discard seeds
place the squash cut side down in a microwave safe dish
add 1 / 2 inch of water
microwave on high , uncovered , for 10 to 12 minutes or until tender
drain
while the squash is cooking , melt the butter in a non-stick skillet and add the diced apple
cook , stirring frequently for 2 to 3 minutes , add the orange juice , apple pie spice , cranberries and chopped pecans
continue to cook for 1 to 2 minutes or until the orange juice has evaporated , stir in orange zest
divide the mixture between the squash halves , drizzle with maple syrup and place under broiler for a few minutes to brown lightly
let stand for 5 minutes before serving
hint: for easier cutting of the squash , place in microwave and microwave on high for 1 minute or until slightly warm
apple stuffed french toast
peel , core , and slice apple
cook apple slices in 1 teaspoon melted butter in a sauce pan over medium heat until soft
drain apples and toss in 1 / 2 teaspoon sugar and a dash of cinnamon
whisk together half-and-half , egg , vanilla , sugar , cinnamon , and nutmeg and set aside
cut a pocket into the very thick bread slices almost all the way through
stuff each bread slice with the apple mixture slices
put apple stuffed bread into a baking dish
pour liquid mixture over the bread and let stand for about 15 minutes
heat a large skillet on low heat and melt butter
add bread and cook for about 5 minutes on each side
dust with confectioners' sugar if you please and enjoy
apple stuffed pork chops
preheat oven to 400 degrees f
heat 1 tablespoon of oil in a large skillet over medium heat
add leek and apple and saute 4+ minutes , until tender and golden
add oregano , rosemary , and salt and pepper , to taste , and stir to coat
transfer mixture to a large bowl and add bread cubes and chicken broth
mix well and set aside
using a sharp knife , slice pockets into chops by slicing horizontally into the side , and almost through to the other side
season the outside with salt and pepper
stuff chops with apple mixture , allowing stuffing to overflow out of pockets
heat remaining oil in a large skillet over medium-high heat
add pork chops and sear on 1 side until browned , 3 to 4 minutes
flip chops and transfer to oven to finish cooking for 8 to 10 minutes , or until cooked through
apple stuffed pork loin chops
preheat oven to 350 deg, spray a 9x13 inch baking pan with vegetable oil cooking spray, set aside, trim all visible fat from pork chops, cut chops in half, cut a pocket in each pork chop half for stuffing, combine next 9 ingredients in a medium mixing bowl, stuff approximately 1 / 3 cup of mixture into each pork chop half, place stuffed chops in prepared pan, sprinkle with rosemary, bake uncovered for 40-50 minutes , or until cooked throughly
apple stuffed pork loin with raspberry sauce
in large skillet , cook onion and celery in butter until tender, add apples , allspice and cardamom, cook , uncovered for 5 minutes , stirring occasionally, in large bowl , combine apple mixture with bread and raisins, toss gently until bread is coated, preheat oven to 325, trim excess fat from meat and split lengthwise almost through, spoon about half of the stuffing over the meat, fold and tie with string to secure, place remaining stuffing in 1-quart baking dish, place meat on rack in a 17x12-inch roasting pan, sprinkle with garlic powder , pepper and salt, insert meat thermometer, roast meat , uncovered , 60-70 minutes or until thermometer registers 160-170, cover and heat remaining stuffing during the last 40 minutes of roasting, to serve , slice pork , serve with additional stuffing and raspberry sauce, to prepare raspberry sauce:, in medium saucepan , combine raspberries , nectar , jelly , brandy and honey, over low heat , stirring frequently , cook until mixture boils, strain to remove seeds, return mixture to saucepan, in small bowl , combine cornstarch and water, add to raspberry mixture, makes about 1-3 / 4 cup sauce
apple stuffed pork roast
with a knife sharpener , poke a hole through the roast to make a tunnel
then take a knife and cut through until the hole is wide enough to stuff
in a large bowl , mix together apple juice and brown sugar
place roast in bowl and turn a few times
let sit in fridge fat side up for about an hour
in the meantime , peel and dice apples
start making stuffing , adding apples and raisins before adding the stuffing mix so they get soft
let apple stuffing cool while the pork in in the fridge
preheat oven to 350f
line a roasting pan with heavy duty foil
remove pork from fridge and pour some of the marinade into the foil lined pan
just enough to coat the bottom
discard the rest
start stuffing the roast
it's easiest to use your hands
make sure you stuff it way down so you don't forget the middle
bake about 20 minutes per pound - 170 degrees using a meat thermometer
remove from oven and let stand 10 minutes
carve 1 1 / 2 inches wide
apple stuffed roast pork loin
trim as much fat and "silverskin" off of the pork as possible
with a good center cut there shouldn't be much besides the bottom
then , using a boning knife cut the pork lengthwise at a 45 degree angle about an inch to an inch-and-a-half from the outside edge
do this on both sides creating a wide v shape in the center of the pork , so that you can pull the chunk out
take this piece that you removed and slice it into 1 / 4-inch to 1 / 2-inch strips , lengthwise so that you have about 4 to 5 cuts , set aside
set the oven to preheat at 325 degrees
in a large mixing bowl , mix together the bread cubes , butter , milk , spices and apple until mixed well
the mixture shouldn't be too soft and might not clump as much as you might think
stuff the mixture on top of the pork , rounding out the top
don't be afraid to "overstuff" the top of the pork
take the strips of pork we cut earlier and lay them out across the width of the pork loin on top of the stuffing
spread them out evenly to create a pattern
place the pork loin in a good-sized baking dish with extra room
place any remaining stuffing around the pork to fill the pan , if possible
pour the apple juice over the pork loin and the stuffing
bake the pork loin at 325 degrees for up to 60 minutes
check it with a meat thermometer , and when the internal temperature of the pork reaches 160 degrees , it is finished
if you prefer your pork well done , let it reach 170 degrees
this might add an additional 10 to 15 minutes cooking time
apple stuffed sausage patties
shape sausage into 8- 1 / 4 inch patties, cook celery , and onion in butter until tender , but not brown, remove from heat, add water, add stuffing mix , apple , parsley , chili sauce , mustard , and pepper, mix well, place about 1 / 2 cup of the stuffing on 4 of the patties, top with remaining patties, press around the edges to seal, place in a 13x9x2-inch baking pan, bake in a 375 degree oven for 35 to 40 minutes or until done
apple stuffed tenderloin with cinnamon raisin sauce
preheat the oven to 425 degrees
cut a pocket in the side of the tenderloin by cutting a lengthwise slit from one side to almost the other side and stopping about 1 / 2 inch from each of the tapered ends
set the tenderloin aside
finely shred the peel from the oranges and set aside
then squeeze 3 tablespoons of juice from the oranges
in a medium bowl , combine the orange juice and apples
set the apple mixture aside
spray an unheated small skillet with no-stick spray
add the onions
cook and stir over medium heat until tender
then add the onions and bread crumbs to the apple mixture
toss until combined
spoon the bread mixture into the pocket of the tenderloin
securely close the pocket with wooden toothpicks
place the tenderloin on a rack in a shallow roasting pan
insert a meat thermometer into the meat portion only
bake for 25 to 30 minutes or until the thermometer registers 160 degrees
let stand about 5 minutes before slicing
to make the sauce: in a small saucepan , use a wire whisk to stir together 2 tablespoons of the apple juice and the cornstarch
then stir in the remaining apple juice
cook and stir over medium heat until boiling
stir in the reserved orange peel and cinnamon
add the raisins and cook for 5 minutes , stirring occasionally
to serve , slice the tenderloin
spoon the sauce over the slices
apple stuffed turkey breast roast
to prepare stuffing: saut onion and celery in butter for 2 to 3 minutes
add apple and seasonings and saut 1 to 2 minutes longer
remove from heat and add to bread cubes
moisten with turkey or chicken stock and set aside to cool
to prepare turkey breast: pre-heat the oven at 350f
place turkey breast flat on a cutting surface and slice through meat with knife parallel to cutting board
leave last inch intact and open up turkey breast like a book
cover turkey with plastic wrap and pound to even thickness with a meat mallet
spoon stuffing onto one side of the breast
fold other side over and secure with skewers or toothpicks along cut edge
place in greased roasting pan
combine apple juice with melted butter
brush over turkey
tent turkey breast with foil and bake at 350 f for 40 minutes
uncover and baste with remaining apple mixture
bake 30 to 40 minutes longer or until juices run clear
remove from oven and let sit 5 minutes before slicing
to prepare sauce: combine turkey or chicken stock with cornstarch and add to drippings
stir and cook until thick and clear
spoon sauce over thick slices of stuffed turkey breast
served with mashed potatoes and vegetables
apple stuffing
mix bread through pepper in a bowl and set aside, melt margarine over stovetop and add chopped onion, simmer a few minutes, remove from stove and add milk and egg, pour this mixture over dry ingredients and mix well, bake in greased casserole pan at 375 degrees for 30-45 minutes
apple sugar cake
preheat oven to 350-degrees f
in a mixing bowl cream butter and sugar together until thick and lemon colored
add eggs , beating until light
in a seperate bowl sift flour with baking powder and salt
add dry ingredients alternately to the batter with the cream , beating until batter is smooth
pour batter into a greased 9 x 12-inch pan
insert apple slices so that the outer edges are up
in a small cup combine remaining 2 tablespoons sugar with cinnamon
sprinkle cinnamon sugar over top of apples
bake for 50-60 minutes or until toothpick inserted in center comes out clean
apple summer slaw
in a large bowl , toss together all salad ingredients, in a small bowl , blend together the dressing ingredients, pour this over the salad mix and toss until well coated with dressing, keep refrigerated until time to serve
apple sunrise punch
combine apple and cranberry juices, pour over ice in glasses or cups, carefully top off with carbonated water, if desired , add an apple or orange slice to the rim of each glass
apple surprise
slice and peel the apples and pile into a pie plate or other glass baking dish, sprinkle with 2 tablespoons sugar, make a batter of the remaining ingredients and pour over the apples, bake for 45 minutes at 350 degrees, serve warm with vanilla icecream or coolwhip
apple sweet potato bake
in a greased 1 1 / 2 quart baking dish , layer half of the sweet potatoes and apples
combine brown sugar , nutmeg , allspice , salt , pepper , and walnuts
sprinkle half over apples
dot with half the butter
repeat layers
cover and bake at 350 for 15 minutes
baste with pan juice
bake , uncovered , 15 minutes longer or until apples are tender
apple sweet potato scallop
spray a 9x13-inch baking dish with non-stick cooking spray
place alternate layers of sweet potatoes and apples in baking dish , ending with apples
pour orange juice and zest over mixture and sprinkle with cinnamon
bake , covered with foil , in preheated 375 degree oven for 40 minutes
remove foil , top with crushed cereal or bread crumbs , and spray with non-stick cooking spray
bake 15 to 20 minutes more until brown
apple swirl cake
peel , core , and chop apples into small pieces
mix together with 3 tablespoons sugar and cinnamon
set aside
in large bowl , combine sugar and cooking oil
beat
add eggs , orange juice , and vanilla
sift together flour , baking powder , and salt
add to creamed mixture
beat until smooth
pour one third batter into greased and floured 12 cup bundt pan alternating with one half apple mixture
repeat
end with layer of batter on top
bake at 325 degrees f for 60 minutes or until cake tests done
cool in pan 10 to 15 minutes
turn out on wire rack or serving plate to complete cooling
sprinkle with confectioners sugar
apple swirls
for the yeast dough heat the milk in a small saucepan at low heat
add 70 g of butter
combine flour , dry active yeast and 30 g sugar in a bowl and mix using a whisk
add the lukewarm butter-milk-mixture
using the dough hooks knead into a smooth dough
takes approximately 5 minutes
cover and set aside for 40 mins to allow the dough to rise
for the filling peel the apples and cut into pieces of 1 / 2 cm
melt 30 g butter in a saucepan
add apples , 50 g sugar and cinnamon
bring to a boil , cover and simmer for approximately 5 mins on low heat
allow to cool
sprinkle the dough and your working surface with flour
knead dough again and roll out into a rectangel of approximately 32 by 40 cm
spread with the apple-mixture
be careful to leave a rim of 2 cm on the shorter sides
roll up the dough starting at the shorter side
slice the roll into 8 slices
place them onto a lined baking sheet
cover , place in warm surroundings and allow to rise for 15 minutes
spread the swirls with milk , sprinkle with sugar and bake in the preheated oven at 200 c for 25 minutes
apple swiss chicken
flatten chicken breasts to 1 / 4 inch thickness
rub with rosemary
top each with a ham slice and a few apple slices
roll up tightly and secure with toothpicks
drizzle with oil
baked uncovered at 350 degrees for 20 minutes
top with cheese and remaining apple slices
drizzle with apple juice and sprinkle with paprika
bake 10 to 15 minutes longer or until chicken juices run clear and cheese is melted
apple syrup
put prepared apples , cinnamon , nutmeg , mace , lemon juice and butter into a deep pot
cover and cook apples on medium heat until softened
puree the softened apples
place the pureed apples back into the pot
add the remaining ingredients , except for the cornstarch and 1 / 4 cup of water
stir until the sugar is dissolved and the mixture starts to boil
allow to boil for 5 minutes
mix the cornstarch with 1 / 4 cup of water , until all cornstarch is dissolved
stir into syrup mixture and cook until slightly thickened
pour into jar and refrigerate
apple syrup cake
cream butter and sugar
add eggs one by one beating well after each addition
sift dry ingredients together and add to mixture
add milk mixing well
add vanilla extract
pour into greased pyrex dish and spread evenly
pack apple pieces evenly over batter
bake at 350f for 30 minutes checking at 25 minutes
boil all syrup ingredients together for 5 minutes and pour over hot cake as soon as it comes out of the oven
serve as a cake or dessert with custard or cream
apple tapioca
cut the peeled and cored apples into eighths lengthwise and place in slow cooker
mix together in this order sugar tapioca , candy , and water and pour over apples
cook on high for 3-4 hours
serve hot , and top with whipped cream
apple tapioca  crock pot
in medium bowl , toss apples with brown sugar , cinnamon , salt and tapioca until evenly coated
place apples in crock pot
pour lemon juice over top
pour in boiling water
cover and cook on high for 3-4 hours
add raisins before serving , but don't cook with everything else
serve warm
apple tarragon stuffing for pork
saute the onions in the butter until translucent add apple , celery& parsley , mix well season with salt& pepper
add bread cubes and stir well so they soak up all the butter add remaining ingredients and mix well stuff the pork
apple tart
place the puff pastry on a cookie sheet, top with the sliced apples, dot on the butter, sprinkle on the sugar and bake at 350 for 30 minutes, serve warm with ice cream or whipped cream
apple tart normande
preheat the oven to 375f degrees
prepare the pastry and line the tart pan , line the pastry with aluminum foil and weight it with dried beans or rice or pie weights , bake for 12 minutes slice the apples into 1 / 8" lengthwise slices
mix the apples with the sugar and cinnamon and arrange in concentric circles in the tart crust bake for 20 minutes or until the apples begin to color
cool while preparing the custard
custard:
beat the egg and sugar until thick and pale yellow
add the flour and beat until smooth
add the cream and calvados and beat until smooth
pour the mixture over the apples and return to the oven
after 10 minutes , sprinkle the top with confectioners sugar
continue to bake 15-20 minutes until the custard is set and the top is browned serve this tart warm
apple tart sent from heaven  gluten free
combine walnuts and dates in food processor
make sure you remove pits if dates have them and cut off end where stem was
process until well mixed and ground , but not smooth
about 40 seconds
it should be a coarse texture when done
press evenly into a 9 inch tart pan
set in refrigerator while making the filling
slice apples by cutting into quarters
cut out core and slice crosswise in inch thick slices
put into lemon water while you finish cutting apples
drain well in colander when done
place apples in a large skillet with rest of the ingredients and cook for about 10 minutes , stirring frequently on medium heat
remove apples with a slotted spoon from hot pan to a bowl and cool completely
reduce liquid to about half the volume and cool separately
spread apples evenly over crust
brush syrup over apples
can be served right away or will keep in refrigerator until needed
keep tart covered in refrigerator so it doesn't pick up moisture
top with a little vanilla yogurt if desired
apple tart with frangipane  almond  filling
to make frangipane: combine almonds and cup sugar in food processor and grind into a powder
add 2 tblsps butter , vanilla , rum and egg and process thoroughly
on a floured surface , roll pate brisee into a very thin circle
brush top of dough lightly to remove flour , roll up on rolling pin and unroll over 10 inch flan ring set on top of a baking sheet
lift up overhanging dough and press into position so that dough adheres well inside ring without being stretched
press rolling pin across top of ring to cut away excess dough
spread frangipane on dough
preheat oven to 400 degrees f
peel apples , cut in half , core , and cut into inch thick slices
set aside the larger center pieces of apple
coarsely chop end pieces and spread over frangipane
arrange apple slices in concentric circles over chopped apples
sprinkle top with 1 tblsp sugar and dot with butter
bake for 1 hour
remove ring and slide tart carefully onto serving platter while still hot
cool slightly
heat preserves , stirring constantly , over low heat
push through a fine sieve
add calvados and combine
using a pastry brush , spread glaze over tart , thickly
cut into wedges and serve at room temperature
nice with a dollop of crme fraiche or whipped cream
apple tart with orange marsala glaze
heat oven to 400 degrees
spray 11-in tart pan with removeable bottom with cooking spray
roll out dough in 13-in round
place in pan
trim dough even with top of pan
arrange apples close together over dough in 3 concentric circles , starting at outside edges and working into center
combine sugar and salt
sprinkle over apples
dot apples with butter
bake 45-50 minutes or until apples are tender and browned at
cool in pan on wire rack
combine marmalade and wine
brush over apples
apple tart with raspberry glaze
preheat oven to 350 degrees
mix the flour , sugar and salt for the crust
coat the butter in the flour mixture and slice into small pieces
for those of us without pastry cutting devices , rub the butter between your fingers with one hand while sprinkling flour on it with the other to create smaller and smaller butter chunks
continue for a few minutes until the mixture resembles coarse breadcrumbs
add the yolk of one egg , and blend until the dough sticks together
if the dough is not sticky enough , add a teaspoon of water and try again
roll the dough out in between 2 layers of wax paper
then carefully flip it onto a tart pan
sprinkle some flour on the bottom of the crust to help absorb juice from the apples
peel and cut the apples into 1 / 4 inch slices
arrange in concentric circles over the crust , overlapping like a fan
sprinkle the sugar , cinnamon and ginger over the apples
if you are using really tart apples , you may want to add an extra tbspn sugar
bake for 30 minutes or until crust is golden brown
meanwhile , in a small saucepan heat the raspberry jam until liquified
when the tart is baked , brush the apples with raspberry glaze
apple tart with vanilla sauce
place the sliced apples in layers in a fire-proof dish and sprinkle each layer with sugar and grated lemon peel
mix together the flour and sugar , rub in the butter , then spread over the apples
bake the tart for 25 minutes at 425 degrees
meanwhile , beat the egg yolks with sugar , potato flour and light cream in a heavy bottomed pan
heat the mixture , remove it from heat and stir in the vanilla sugar
serve , and enjoy !
apple tart without dough  from fwdgf
preheat oven to 275f
cut the apples into quarters , then slice each quarter into thirds
sprinkle with lemon juice
place cabbage leaves on a cookie sheet lined with parchment paper
place the apples on the cabbage leaves , shaping the slices like those on a small tart
mix the sugar with the cinnamon and sprinkle almost all of it on the apple slices
add small dots of butter and cover with the remaining sugar-cinnamon mixture
bake the tarts for 15 minutes
apple tarte tatin
in a 9-inch cast-iron skillet , melt butter over medium heat
sprinkle 1 / 2 cup sugar evenly into the pan
arrange the apples in the pan
increase the heat slightly , so the sugar simmers , and cook until the liquid in the pan is caramelized , 25 to 30 minutes
transfer to a 425 f oven and bake until the apples are tender , about 15 minutes
unfold 1 sheet of puff pastry on a lightly floured surface
place a plate on top and trim around the edges to make a pastry round
refrigerate until the apples are done
position the pastry over the apples and bake until deep golden and crisp , 15 to 20 minutes
let cool for 20 minutes before inverting onto a rimmed platter
whip the heavy cream with the 1 tsp sugar until soft peaks form
serve with the tart
apple tartlets  with nutmeg scented orange custard
nutmeg scented orange custard: in small pan , scald milk , remove from heat , set aside
over double broiler beat egg yolks and sugar until thick
add milk in slowly
cook over simmering water , whisking constantly for 10 minutes
remove from heat and add vanilla , orange rind and nutmeg
place a piece of plastic wrap over custard to prevent a skin from forming , cool and chill
custard may be served warm or cold
apple tartlet: preheat oven to 425 degrees
place thinly sliced apples in small bowl and toss with lemon juice and 2 tsps sugar
on lightly floured board lay out the puff pastry
cut out 4 circles 5" in diameter
sprinkle the baking sheet with water and place the pastry circles on sheet
brush the circles with butter and sprinkle with the remaining 1 tsp sugar
place the apples over the circle in a pinwheel type pattern , remembering to leave a 1 / 4" border of uncovered pastry all around
drizzle remaining butter over the apples
bake the tarts for 10 minutes
spoon custard sauce onto dessert plate and place a warm tart in the center , spoon a tsp of sauce over apple tart as well
apple tassies
cream together the butter and cream cheese
gradually add flour
it should form a moist dough
portion into approximately teaspoon balls into mini muffin tin
flatten to fit tin
in a medium sauce pan combine apples , sugar , and cinnamon
cook for 5-7 minutes until the apple begin to soften
add flour and mixture will thicken slightly
add filling with a spoon to each tart shell and avoid apples overflowing sides of pan
(they will stick to the pan and make it harder to release the tarts
bake at 400 degrees for 20-22 minutes
let rest for a couple minutes and release with a teaspoon
you can either drizzle them with a caramel sauce , dust with powdered sugar or you could even top with a crumb topping prior to baking