formido/recipes-20k huggingface dataset:
autumn apple cake with butter sauce
in a large bowl , combine the sugar , eggs and butter
beat well
in another bowl , sift together the flour , salt , baking soda , cinnamon and nutmeg
stir the dry ingredients into the creamed mixture
add the chopped apples and nuts
mix together well
pour into a well greased 9x13-inch pan
bake at 350f for 45 minutes
for the butter sauce: melt the 1 / 2 cup butter in a saucepan on low heat
add the sugars and evaporated milk
heat slowly , do not let boil
serve with apple cake
you may dollop each individual piece with whipped cream as well
delicious !
autumn apple cheesecake
--------crust-------------
heat oven to 350f degrees
mix crumbs , pecans , sugar , cinnamon and marg:press onto bottom of a 9-inch springform pan
bake 10 minutes
---------filling---------
beat cream cheese and 1 / 2 c of the sugar at med
speed until well blended
add eggs , 1 at a time , mixing well after each
blend in vanilla
pour over crust
toss apples with combined 1 / 3 c sugar and the cinnamon
spoon mixture over cream cheese layer
sprinkle with chopped pecans
bake 1 hour and 10 minutes
loosen cake from rim of pan
cool before removing rim of pan
refrigerate
autumn apple chops
season flour with salt and pepper, lightly flour pork chops, add pork chops to skillet and cook over medium heat, turn chops, stir in onion , butter and apple juice, bring to a boil , lower heat , cover and simmer for 7-8 minute
autumn apple cider vinaigrette
with blender , mix cider vinegar , apple juice , brown sugar , black pepper , cayenne , cinnamon and salt
blend until all ingredients are incorporated
continue mixing on low speed and add oil slowly until emulsification starts
change speed to medium and add remaining oil
adjust seasoning
autumn apple crisp
1
preheat the oven to 350 degrees f
2
peel , core , and slice apples
3
place the fruit in a large bowl and add the zest , juice , sugar , flour , and spices
4
pour into a 9 by 12 by 2-inch baking dish
for the topping:
1
combine the flour , sugars , salt , oatmeal , and butter in the bowl of an electric mixer fitted with the paddle attachment
2
mix on low speed for 1 minute , until the mixture is in large crumbles
sprinkle evenly over the fruit , covering the fruit completely
3
place the baking dish on a sheet pan and bake for 50 minutes to 1 hour , until the top is brown and the fruit is bubbly
serve and enjoy !
autumn apple cupcakes with cream cheese frosting
for cupcakes: position rack in the middle of the oven-- preheat to 350
line 12 medium muffin tins with paper lining
put grated apple in small bowl and stir with brandy
put flour , sugar , baking soda , salt , cinnamon , nutmeg , and cloves in large mixing bowl
mix on low speed to combine ingredients
mix in eggs , oil , vanilla , and apple mixture
divide the batter between the 12 muffin tins , about 3 tbsp
batter each
bake 23-25 minutes , or until toothpick comes out clean
turnmuffin tins about 12 minutes into baking time to ensure cupcakes bake evenly cool cupcakes 5 minutes in pan
transfer to wire rack and cool completely
for frosting: put butter , cream cheese , and vanilla in mixing bowl
beat on medium speed for about 1 minute until mixture is blended and smooth
decrease the speed to low , and gradually beat in powdered sugar
beat until frosting is smooth
spread frosting over cooled cupcakes
autumn apple dip
combine all ingredients together, spread on sliced apples
autumn apple meatloaf with apple glaze
preheat oven to 350 degrees
in a large bowl , combine beef , pork , beaten egg , minced onion , finely chopped apple , bread crumbs , salt and pepper
blend together well w / clean hands
shape mixture into loaf and place in a baking dish
mix together all the apple glaze ingredients in a seperate bowl and set aside
bake meatloaf 350 degrees for 45 minutes
after 30 minutes , evenly pour the apple glaze over top of the meatloaf
return to 350 degree oven and continue to cook for about another 45 minutes -- basting with your glaze every 15 minutes , or until done and no longer pink
autumn apple muffins
in large bowl , combine egg , butter , sugar , yogurt , milk , oats , bran , apple , and dried fruit
combine flours , baking powder , baking soda , cinnamon and salt
add flour mixture to bran mixture
stir just to mix
bake at 400 degrees for 20-25 minutes
autumn apple pancakes with walnut caramel syrup
syrup:
peel , core , and thinly slice the apples , set aside
in a large saucepan , melt the butter over low heat
stir in the spices and brown sugar all at once
mix the cornstarch into the 1 cup of water until dissolved and immediately add the water mix , stir until the sugar is dissolved
add the apples and cook over medium heat , stirring frequently , until the apples are nearly tender and the syrup is bubbly
while the apples are cooking , make the pancakes
serve
pancakes:
mix the dry ingredients together in a large bowl
mix the egg , butter , and buttermilk together in a small bowl
make a depression in the dry ingredients and add the liquid mixture
stir until moistened , some lumps will remain
add more water to get the right consistency , if required
do not over mix
pour about 1 / 3 cup of batter onto a hot , lightly greased griddle
cook for about two minutes on medium heat or until the edges are set and the bubbles remain open
turn over and cook on the other side
autumn apple salad
in a saucepan combine sugar , jello and pineapple, boil for 3 minutes, remove from heat, add cream cheese, stir until mixture is thoroughly combined, cool, fold in nuts , apples , celery and whipped topping, pour into 9" square pan and chill until firm
autumn apple salad with pomegranate
heat oil in an 8&#8243
inch skillet over medium heat
add shallot and saut until soft and clear or for approx 4 minutes
remove from heat and add vinegar and honey
taste and season with salt and freshly ground pepper
toss lettuce and apples
drizzle 1 / 2 of the dressing and toss again
divide salad among plates , top with goat cheese , pomegranate seeds , and remainder of dressing
enjoy !
autumn apple sponge cake
preheat oven to 180c
grease and line the base of a 20cm loose based round cake tin
quarter the apples and cut out the core
cut quarters into slices and put them into a small bowl with the lemon juice
toss to mix and set aside
sieve the flour and baking powder into a large mixing bowl
add the butter , sugar , eggs , sultanas and lemon zest
beat together with a wooden spoon for 3 to 4 minutes until well mixed
put mixture in the cake tin and level the top
drain the juice from the apples and put the slices neatly on the cake
see photo
bake for about 35 minutes - when you gently press on the top of the cake it should spring back
take out of the oven and leave to cool before removing form the tin
i usually double the quantity and cook in a 23" round cake tin
it's enough to feed an army - or a very hungry family at least !
alternative toppings use fresh pears or canned , drained pineapple or mandarin oranges
this cake is great served with a generous spoon of whipped cream / crme freche
autumn baked acorn squash
preheat oven to 375 degrees
cut squash in half from top to bottom and scoop out seeds
slice a thin strip off the bottom of the halves so that the squash does not rock when placed in a baking dish
place the slices form both apples in the cavity of the squash
drizzle honey over the apple slices
sprinkle brown sugar and cinnamon over the apples , make sure to get the edges of the squash too
top apple slices with the cranberries and chopped pecans
dot with butter
place in oven and bake 1-1 / 2 hours or until squash is fork tender
autumn beef cranberry stew
combine first 3 ingredients in a small bowl
sprinkle over beef
heat a dutch oven over medium-high heat
coat pan with cooking spray
add beef to pan
cook 6 minutes , turning to brown on all sides
add chopped onion , broth , bay leaves , and stout
bring to a boil
cover , reduce heat , and simmer 2 hours or until beef is tender , stirring occasionally
stir in pearl onions and mushrooms
cook , covered , 15 minutes , stirring occasionally
combine 1 / 4 cup water and flour in a small bowl
add flour mixture and cranberry sauce to pan
cook 5 minutes
discard bay leaves
serve with noodles
garnish with fresh thyme , if desired
autumn beef mushroom soup
in a large skillet , brown the ground beef
remove beef and discard fat
return skillet to stove
heat olive oil over medium high heat and saute mushrooms , green and red peppers , zucchini , onion , paprika , basil , garlic salt , and pepper
cook for five minutes , stirring occasionally
stir in beef and tomatoes
simmer about 20 minutes
one of the reviewers says you can cook on low in the crockpot for 4-6 hours
autumn beef stew
place potatoes , carrots and onions in a 5 quart slow cooker, in a large skillet , brown beef in butter, transfer beef to slow cooker with a slotted spoon, stir flour into the pan drippings until blended, cook and stir until browned, gradually add water, bring to a boil and cook and stir for 2 minutes or until thickened, add salt , parsley , celery seed , thyme and pepper, pour over beef and mix all ingredients together, cover and cook on low for 8-9 hours or until vegetables and meat are tender
autumn bisque
preheat oven to 450f toss squash , carrots , potato , and onion with olive oil , salt , and pepper
spread onto a large baking pan
roast for 10 minutes
after 10 minutes , add chopped pear and apple , toss to coat and cook an additional 15 minutes
to a large stock pot or dutch oven , add about half the chicken broth
when vegetables are done , place into cook pot with broth
using an immulsion blender , blend thoroughly
add remaining broth , ginger , parsley , thyme and mace
continue blending until smooth
heat to medium and let simmer 10 minutes
add cream and butter and more salt and black pepper to taste
continue to simmer an additional 25-30 minutes , stirring occasionally
serve with a dollop of sour cream and buttered baguettes or croutons
autumn bitter sweet salad with cranberry vinaigrette
in a blender or food processor , combine the vinaigrette ingredients and whirl until dried cranberrries are finely minced and incorportated into the dressing
set aside
tear the salad greens up into bite size pieces
arrange on individual salad plates or in a large salad bowl
toss the pears with the lemon juice to coat
arrange the pears on the greens
top each serving with the kohlrabi slices and the dried cranberries
shake the vinaigrette dressing and drizzle on the salad just before serving
garnish with the cheese
autumn bread
in a bowl , combine the first 4 ingredients, set aside, in another bowl , blend the eggs , sugar , pumpkin , and oil together, add to flour mixture, stir until just moistened, fold in cranberries, spoon / pour batter into two greased / floured 9x5 inch loaf pans, bake in a 350 oven for 55-60 minutes or until pick comes out clean, cool in pans for 5-10 minutes, remove loaves to wire rack and cool completely
autumn brussles
start bacon in cold pan, set to medium and fry until crisp, while bacon is frying peel , core , and slice the apples, finely dice the shallot, prepare the brussel sprouts if using fresh versus frozen, when bacon is finished cooking remove from pan and allow to cool, saute the apples , shallot , and brussel sprouts in the remaining bacon fat, season with salt and pepper, continue cooking until apples and brussels are tender, garnish with crumbled bacon before serving
autumn caramel apple cheesecake pie
combine the cream cheese , sugar and vanilla extract
mix with electric mixer on medium speed until well blended
add the eggs
mix until blended , then blend in juice
combine well
pour into crust
bake at 350 f for 40 minutes or until center is almost set
let pie cool , then chill at least 3 hours
before serving , when chilled , drizzle caramel over pie , sprinkling nuts as well
enjoy !
autumn carrot casserole
preheat oven to 350 degrees
place carrots in saucepan , add water to cover , bring to a boil and simmer for 10 minutes
drain , place in casserole dish , and sprinkle with brown sugar
melt butter and velveeta together and pour over carrots
top with crushed ritz crackers
bake for 30 minutes
autumn carrot soup
place carrots , potatoes , apples , onion and celery in a large soup pot, add juice , wine , and broth and bring to a boil, cook / simmer for about 15-20 minutes or until carrots are very tender, stir in salt , pepper , thyme , tarragon , nutmeg and brown sugar, remove from heat and puree in a food processor or blender, return pureed soup mixture to pot and place on med-low heat, stir in shredded cheese and sour cream, stir often , until cheese is melted and soup is heated through, serve
autumn casserole
preheat oven to 350 degrees, cook noodles until tender, saute onion and green pepper in veg oil until tender, add ground beef and brown, stir in seasonings , then the corn , tomato sauce , soup , and noodles, put in a greased casserole dish , sprinkle with cheese, bake for 45 minutes, i also add garlic to mine when browning the beef
autumn cheesecake
combine crumbs , sugar , cinnamon and margarine , press onto bottom of 9-inch springform pan
bake at 350 degrees f
, 10 minutes
combine cream cheese and sugar , mixing at medium speed on electric mixer , until well blended
add eggs , one at a time , mixing well after each addition
blend in vanilla , pour over crust
toss apples with combined sugar and cinnamon
spoon apple mixture over cream cheese layer
sprinkle with pecans
bake at 350 degrees f
, 1 hour and 10 minutes
loosen cake from rim of pan
cool before removing rim of pan
chill
variation:
add 1 / 2 cup finely chopped pecans with crumbs for crust
continue as directed
autumn cheesecake with apples
preheat oven to 325f
crust: mix crumbs , 1 / 2 cup pecans , 3 tbls sugar , 1 / 2 tsp cinnamon & butter
press onto bottom of a 9 inch springform pan
bake @ 325 f for 10 minutes
filling: beat cream cheese , 1 / 2 cup sugar & vanilla with electric mixer on medium speed until well blended
add eggs , one at a time , mixing on low speed after each addition , just until blended
pour over crust
topping: mix 1 / 3 cup sugar & 1 / 2 tsp cinnamon
toss with apples
spoon apple mixture over cream cheese layer
sprinkle with 1 / 4 cup pecans
bake @ 325 for 1 hour & 10 min to 1 hour & 15 min or until center is almost set
run knife or metal spatula around rim of pan to loosen cake
cool before removing rim of pan
refrigerate 4 hours or overnight
autumn chicken and butternut squash stew
heat oil in a large dutch oven
add chicken and brown about 15 to 20 minutes
remove chicken and add onion , garlic and celery to pan
saut on medium heat about 5 minutes
return chicken to the pan with vegetables
add tomatoes , chicken broth , wine , salt , pepper , sage , thyme and bring to a boil
simmer about 45 minutes to 1 hour
add squash , bring to boil and simmer 30 minutes or until squash is tender
stir in frozen peas and reheat for a minute or two
as a short cut , you can use boneless , skinless breasts , or if you like dark meat , substitute chicken thighs for some or all of the chicken breasts
autumn chicken and rice
place carrots , onion , garlic , and celery in crock pot
cook bacon over medium heat in a large skillet , reserving a few tablespoons of bacon fat , crumble and add to crock pot
coat chicken thighs in poultry seasoning and salt and pepper to taste , brown chicken in bacon fat
add chicken pieces , mustard , bay leaves , and liquids to crock pot
cook on high 4 hours , or low 8 hours
30 minutes before serving , add rice and apples
debone and roughly chop chicken , if desired , or leave pieces whole
turn heat to high and allow rice to absorb all liquid
autumn chicken salad
mix together first 9 ingredients in a large bowl, cover and chill, serve on lettuce leaves
autumn chicken stew
peel the pumpkin or squash
remove the seeds and any fibrous bits and then cut into bite-sized pieces
in a large bowl , heat the oil and fry the onion for 3-4 minutes
stir in the cinnamon and , if using the ground ginger , stir that in too
if you are using fresh , it will be added later
cook for a couple more minutes and then add in the chicken
fry until the chicken is browned slightly on all sides
add the tomatoes and sugar
season to taste with salt and pepper if you like , although i don't feel the dish needs any , and then add the chickpeas and pumpkin
make sure the dish is evenly mixed and then cover and simmer for about 30 minutes or until the pumpkin is tender
if you are using fresh ginger , add it in about half way through this process
once the pumpkin is cooked , depending on how runny you like your stew , you may want to thicken it up with a bit of cornstarch and water
just mix the two together and stir in the stew and leave for a couple minutes to thicken
stir in the chopped coriander just before serving
autumn chicken with harvest vegetables
mix together prepared squash , parsnips , celery and carrots
place into the bowl of a crockpot
separate the leek slices into rings , and arrange over the vegetable mixture
sprinkle with cranberries , then place the chicken thighs on top
mix broth with the salt and pepper , and pour over the contents
lay the sprigs of thyme on top
cover and cook on low for 6 to 7 hours or until the meat has completely cooked
this will depend largely on the size the of thighs
remove the chicken from the pot , and set aside
turn crockpot to high
in a small cup , mix together the cornstarch and cold water
stir into the vegetables and broth
return the chicken to the pot
cook on high for approximately 20 minutes , to thicken the sauce
serve with fresh bread -- bought from the store of course , because you've already worked hard enough today
:)
autumn chocolates
melt chocolate in double boiler
fold in cranberries and walnuts until they are coated in chocolate
drop teaspoonfuls of mixture onto wax-paper covered baking sheets or boards and put outside , in a coldroom or in the refrigerator until hardened
autumn chopped salad
on a large platter , combine the lettuce , pears , cranberries , pecans , bacon and feta cheese
drizzle generously with vinaigrette
autumn chowder
in a saucepan , cook bacon over med heat until crisp, remove to paper towels and reserve, drain , reserving 1 teaspoon drippings, in the drippings , saute onion until tender, add potato , carrot , water and bouillon, bring to a boil, reduce heat, cover and simmer for 15-20 min or until veggies are almost tender, stir in the milk , corn and pepper, cook 5 min longer, combine flour and cold water until smooth, gradually whisk into soup, bring to a boil, cook and stir for 1-2 min or until thickened, remove from heat, stir in cheese until melted, sprinkle with the bacon, enjoy !
autumn cider
combine the cider , orange juice concentrate , brown sugar and water in a large stockpot
stir well
heat until steaming but not boiling
serve in mugs garnished with cinnamon sticks
this can be prepared ahead and reheated as needed
autumn cider herbed  salmon
mix marinade ingredients in 9 x13 glass pyrex pan and place salmon filet skin side up to coat meat
marinate in refrigerator for 30 minutes
flip filet so that skin is on bottom and bake uncovered in marinade for 20 minutes at 375 or until cooked thoroughly
hint: you can throw a few small redskins , sliced sweet potato , green beans , asparagus , or other veggies in pan along with fish to soak up some of the delish marinade and cook together
baking time may increase 5-10 minutes
fish may be grilled , but increase marinade time to 1 hour since marinade will be discarded
autumn cocktail
put the port , juice and raspberries in a blender and whiz for a few seconds, strain to remove the raspberry seeds, pour into cocktail glasses , garnish with a mint leaf and serve
autumn couscous
peel sweet potatoes and cut into half inch cubes
heat oil in a dutch oven
add garlic , cumin , cinnamon and sweet potatoes and cook over medium heat , about 5 minutes
add bell peppers , increase the heat to medium-high , cover and cook for 5 minutes
uncover and cook for 5 minutes more , stirring occasionally
increase the heat to high
add tomatoes and juice
bring to a boil and add chickpeas , crushed red pepper , salt and pepper
reduce the heat to low and simmer for about 15 minutes , until sweet potatoes are tender
boil the water in a small pot with 1 / 2 teaspoon of salt
add couscous , cover and remove from the heat
set aside for 5 minutes
fluff with fork
spoon sweet-potato mixture over couscous and serve
autumn cream of mushroom soup
in a large saucepan melt butter with the olive oil over moderate heat
add the shallots and cook until tender , about 2 to 3 minutes
add the sliced mushrooms , thyme leaves , salt and pepper , cooking until all of the liquid rendered from the mushrooms evaporates
add the sherry and cook until evaporated
stir in the flour and cook for 2 to 3 minutes
add 3 cups of the broth , bring to a simmer and cook for 15 minutes
in a blender puree the soup in batches until smooth
return soup to saucepan , bring to a simmer and whisk in the milk
add reserved broth to achieve desired consistency
adjust seasoning with salt , pepper and nutmeg
lower heat and whisk in the sour cream
serve warm
autumn creamy pumpkin pie dip
in a medium bowl , beat the pumpkin and the cream cheese until smooth, beat in the brown sugar , vanilla , and pumpkin pie spice or cinnamon, combine well and beat until smooth, cover and refrigerate until serving time, we like to serve this with ginger cookies and apple slices as dippers, enjoy !
autumn crockpot chicken with squashes and zuchinni
slice onions and place in bottom of pot, season chicken with season salt and pepper and place on top of onions, add sliced zukes and squashes , topped by mushrooms, pour tomatoes over all, top with basil, add wine and a few dashes of olive oil, cook on high 3 hours, i have not tried it on low but i would imagine 6-8 hours
autumn delight  coffee
in a medium saucepan , simmer together the coffee , spices , and orange rind , about five minutes , taking care not to boil
strain the liquid through a fine-meshed sieve into four mugs
add orange juice , stir and add sugar to taste
for extra oomph , add orange liqueur instead of juice
autumn delight  cube steaks slow cooker crock pot
set slowcooker to low, in a large skillet , brown steaks in oil, place in preheated slow cooker, mix cans of soup , 1 / 2 cup water for each can of soup , and soup mix, pour over steaks, cover and cook on low for 4 to 6 hours
autumn delight
pour into a glass filled with ice , stir and enjoy !, garnish with apple slices
autumn dessert
combine pear , 1 / 4 cup water , sugar and raisins , butter , cinnamon and nutmeg in a saucepan
cook over medium heat for 8-10 minutes or until fruit is tender
combine cornstarch and remaining water until smooth
add to fruit mixture
bring to a boil , stirring constantly
cook and stir for 1-2 minutes or until thickened
serve warm over cinnamon toast
top with ice cream or whipped cream if desired
autumn eggs with potatoes
brown onion in butter, mix all ingredients together and place in greased 9x13 pan, cover and refrigerate overnight, in the morning , bake at 350 for 1 hour or until set, serve with salsa on the side, garish with fresh cilantro and tomato slices
autumn fruit crisp
preheat oven to 350 degrees f
in a medium bowl , stir together 3 / 4 cup sugar , flour , anise seeds and ginger until well combined
using your fingers , blend in butter until mixture is in pea-sized pieces
in a medium bowl , stir together remaining sugar , cornstarch and cinnamon
toss with apples , pears and cranberries in a large bowl
turn into a dish about 10 inches round and about 2 inches deep
crumble topping over fruit
set dish on a baking sheet to catch any spills and bake in preheated oven 1 to 1 1 / 4 hours or until topping is brown and filling is hot
remove from oven and let stand 10 minutes before serving with vanilla ice cream , whipped cream or frozen yogurt
autumn fruit salad
core and wedge apples, combine apples , grapes , and mandarin oranges in medium bowl, add marshmallows , yogurt and lime zest, mix gently, sprinkle nuts over top, cover, refrigerate until ready to serve