formido/recipes-20k huggingface dataset:
autumn fruits with cinnamon custard
in a large skillet cook apple cider over low heat just to boiling
carefully add pears , apples , and star anise to the hot liquid
sprinkle sugar over fruit
cook fruit mixture , covered , for 5 minutes or until the fruit is just tender
to serve , using a slotted spoon carefully transfer the cooked fruit to individual dessert bowls
discard poaching liquid
drizzle fruit with cinnamon custard
cinnamon custard:
in a small , heavy-bottomed saucepan combine 1 beaten egg , 2 / 3 cup milk , and 4 teaspoons sugar
cook and stir over medium heat until mixture just coats the back of a spoon
stir in 1 / 2 teaspoon vanilla and a dash of ground cinnamon
remove custard from heat
place saucepan in a bowl of ice water for approximately 10 minutes to stop cooking process
serve immediately or cover and chill up to 24 hours
bring just to room temperature to serve
autumn glazed apple cream pie
whisk together eaglebrand , sour cream , juice concentrate , egg& vanilla, pour into pie crust, bake in a pre-heated 350 degree oven for 25-30 mins, or until center is set, cool, saute apples in butter until tender, arrange on top of baked pie, spoon preserves over apples to glaze, chill thoroughly
autumn glow punch
tie allspice , cloves and cinnamon in a cheesecloth bag
combine spice bag , apple juice , cranberry juice and oranges in a large saucepan
cook over medium-low heat until simmering
serve warm , alongside a bottle of dark rum for those who want to spike their punch
autumn gold butternut squash soup
cook the squash-i boil it for this recipe and use the broth in place of the water called for
saute the chopped onion in the oil with the spices and bay until onion is translucent
add the carrot and celery and the squash water
cover and simmer until carots are tender
remove bay leaves puree the veg and squash , whisk in juices return to a simmer , taste and add salt and pepper
autumn gold butternut squash soup   with thai inspired flavors
heat olive oil in a large soup pot
add carrot , celery and onion , and stir in the curry paste and the chopped ginger
cook until vegetables are tender and ginger is aromatic , 3 to 4 minutes
add butternut squash , stirring to combine
bring to a boil , then reduce heat and simmer until squash is fork-tender , about 30 minutes
stir in chicken broth and light or regular coconut milk
season with salt and pepper
taste and adjust seasonings , if necessary
use an immersion blender to puree soup
alternatively , let the soup cool slightly and carefully puree in batches in a traditional blender
garnish each serving with 1 or 2 pappadums , a tablespoon toasted coconut flakes and a tablespoon chopped fresh cilantro
a squeeze of fresh lime juice is also good
enjoy !
autumn gold cake
combine cake mix , pumpkin , sugar , water , eggs and pumpkin pie spice in large mixing bowl -- beat 4 minutes at medium speed , scraping bowl often
pour into greased and floured 13x9" baking pan --
bake at 350 for 40-45 minutes
serve warm or cold with whipped topping --
autumn gold peanut soup
heat oil in large saucepan over medium heat
add onion and cumin
cook , stirring occasionally until onion is transparent
add sweet potato , apple , chicken broth , apple juice , cinnamon and salt and pepper to taste
cover and bring to a boil
reduce heat and simmer until sweet potato and apples are tender , about 20 minutes
add peanut butter and stir until melted
puree soup in fool processor or blender until smooth
return to pan and heat through
to serve , ladle soup into warm bowls and garnish with sour cream , chopped peanuts , chives and thinly sliced apples
autumn harvest coffee
add syrup and half and half to hot coffee and stir, top with whipped cream, drizzle caramel syrup on top
autumn harvest pumpkin soup
heat the oil in-a small saucepan, when moderately hot , add the onion and saute until tender, add the pumpkin , tomato , broth , salt , and pepper, cover and cook for 8 to 10 minutes , stirring frequently, carefully pour the hot mixture into a blender puree until smooth, gradually add the milk and blend well, return to heat to warm, sprinkle with nutmeg before serving
autumn harvest root vegetable soup
chop all vegetables to one inch cubes, chop garlic very fine, in large pot , add olive oil and garlic, saut garlic until fragrant, add all vegetables , and saute until slightly soft, add all chicken broth, add paprika and cumin, cover and bring to low boil, lower heat and simmer for 45 minutes
autumn harvest soup
heat olive oil in a heavy bottomed soup pot and saute bacon for 3 minutes
pour off any excess fat
add onions and garlic continuing to cook until onions are softened
add leeks , celery , carrots , butternut squash and soaked white beans along with thyme and rosemary
saute for 2 more minutes
pour in chicken stock and bring to a boil
turn down heat and simmer slowly for 1 1 / 2 hour or until beans are tender
adjust final seasoning
autumn harvest stew
dump all veggies , chicken , salt , pepper and olive oil into crockpot and stir, tie herbs together with string and put in the pot, pour in liquids, cook on low for 7-8 hours
autumn harvest s best pork roast
rub pork loin with pepper and salt to taste
brown sides in frying pan
line apples on the bottom of a crockpot
lay pork loin on top of apples
whisk the remaining ingredients together and pour over pork loin and apples
cover and cook on low for 6-8 hours
00 a bottle in the grocery store
however , beringer's chenin blanc or a nice german white wine would be lovely as well
if you use plain peach jam be sure to add 1 / 2 tsp cinnamon and a pinch of ground clove for a wonderful flavor
autumn holiday tea
mix ingredients well and store in air tight container
boil milk for mug of tea
add 1 plain tea bag per mug , pour hot milk over teabag in mug , sprinkle a pinch or two of dry mixture into hot milk and teabag
stir
leave teabag in mug
if you really like this , you can always make more of the dry ingredients , just make sure its in equal amounts
you can always add a little extra sugar in tea if you like it sweeter
autumn lasagna
preheat oven to 375 degrees
cut cabbage into thin strips
pour boiling water over porcini mushrooms and let soak for 30 minutes or until softened
drain and chop porcini mushrooms
heat 1 tablespoon of the butter and the oil in a large skillet over moderately low heat
add garlic , mushrooms and rosemary and cook until garlic is golden , about 3 minutes
add cabbage and cook over low heat , covered for 5 minutes
add wine and simmer until the wine is evaporated
add 1 / 4 cup of water and cook over low heat until cabbage is tender , about 6 minutes
discard garlic and rosemary and season cabbage with salt and pepper to taste
melt remaining 4 tablespoons butter over moderately low heat
add flour and cook , stirring for 3 minutes
add milk in a stream , whisking and bring mixture to a boil
simmer for 5 minutes and season with salt and pepper to taste and a pinch of nutmeg
add cabbage to sauce
combine the 2 cheese
spread one-third of the cabbage mixture in the bottom of a 9 x 13-inch pan
arrange half of the lasagne in one layer on top of the cabbage and top with half the remaining cabbage mixture and half of the cheese mixture
arrange the remaining lasagne over the cheese and top with the remaining cabbage mixture and cheese
bake in the middle of the over for 25-30 minutes or until bubbling
autumn leaves
preheat the oven to 350, saut the squash , onion and tomatoes in 2 t butter until tender, melt 1 / 4 cup butter in saucepan and stir in the flour, gradually add the bouillon , stirring until thickened, stir in the cream , basil , parsley and pepper, remove from the heat and stir in the vegetables and rice, put in a greased 2-quart casserole and sprinkle with parmesan, bake in oven until bubbly and heated through
autumn main dish salad
toss all salad ingredients together in a large bowl, prepare dressing if necessary, dress salad to taste, i'd use ~1 / 4 cup but some may like it stronger, let sit for 10 minutes to blend flavors and toss again
autumn maple cutout cookies
melt butter in a small saucepan over low heat
cook until milk solids stop crackling and turn amber , stirring occasionally
transfer butter mixture to a small bowl , scraping pan to include milk solids
cover and cool butter mixture in the refrigerator for 20 minutes or until soft and congealed but not firm
combine flour and next 5 ingredients in a bowl , stirring with a whisk
combine chilled butter mixture and granulated sugar in a large bowl
beat at medium speed until well blended
add syrup , flavoring , and 1 egg white to butter mixture
beat at low speed 2 minutes or until well blended
add flour mixture to butter mixture
beat on low speed until blended
divide dough in half
shape each portion into a ball
wrap in plastic wrap
chill 1 hour or until firm
preheat oven to 350
place walnuts and turbinado sugar in a food processor
pulse 15 times or until mixture is coarsely ground
place remaining 1 egg white in another small bowl
stir with a whisk
working with one portion of the dough at a time , roll dough to a 1 / 8-inch thickness on a floured surface , and cut with a 2 1 / 2-inch cutter
place cookies , on a baking sheet coated with cooking spray
gently brush tops of cookies with egg white
sprinkle evenly with half of walnut mixture
bake for 12 minutes or until pale brown
remove cookies from pan
cool completely on wire racks
repeat procedure with remaining dough , egg white , and walnut mixture
autumn maple leaf cookies
cream butter and sugar together, add 1 / 2 cup of maple syrup and egg yolk , mix well, sift in flour and salt , combine well, divide dough in half and wrap in plastic wrap and chill about 2 hours, heat oven to 350 degrees, roll dough 1 / 8 inch thick and cut with cookie cutters, place on baking sheet, bake apx 12 minutes, cool on pan about 5 minutes and move to wire rack, to make glaze- combine 1 / 2 cup maple syrup and 2 cups powdered sugar, you can dip , drizzle or pipe on the glaze, you can easily cut the glaze in half- it makes a lot !
autumn maple sugar cookies
preheat oven to 350 degrees, in a large bowl , cream sugars and butter together, add egg and vanilla and maple extracts and mix well, sift together flour , baking soda , baking powder , salt , cinnamon , and spices, gradually add to butter and sugar mixture, drop into small balls onto a nonstick cookie sheet, decorate with sanding sugar or festive sprinkles, bake for 10-14 minutes
autumn meat pasties
brown beef or lamb
add garlic and let simmer 10 minutes
drain grease and add to gravy
cook all the veggies however you like best
use anything that sounds good
i like root vegetables and as large a mix as i can get
peeled or unpeeled , diced or minced
you want everything bite size or smaller
you want them cooked before you add them to the meat and gravy
if you like them crunchier , just steam them lightly
if you like them mushier , cook them longer
add veggies to meat and gravy
mix well
if you are making your own bread , before the second rise , you need to separate the dough into individual pastie sizes -- when i use the elevated challah recipe , i divide it into 16 parts for large pasties , twice that for small pasties
i just divide the dough in half , and in half again , until i end up with a size that will probably work
i would guess that a small pastie is about 1 / 2 cup of dough
a large one is about twice that
let the bread do its second rise
if you are buying prepared dough , make it up as you go along
i've never done it that way , but i am sure it will work just as well
divide it into pieces big enough to stuff with the gravy mixture
i think mine usually end up around 5-6" diameter
preheat the oven to 375 f
roll each pastie through a bit of flour
roll out into a circle , about a quarter of an inch thick
fill the middle with between 1 / 4 to 1 / 2 cup of the gravy mixture
mix the egg white and tablespoon of water
spread a small amount along the edge of the dough , then fold it over
pinch the edges closed
it will look like a half moon
another option is to roll out two smaller circles , fill one in the middle with the gravy mixture , and set the second over the top and then pinch the dough closed
score the top of the dough and place them on a parchment paper lined baking sheet
very lightly coat each pastie with cream
bake for 20-30 minutes , until it is golden brown on top
i always have leftover gravy mix , which never bothers me
i just eat it as it is
autumn meatloaf
mix all ingredients well
place into a large loaf pan
spread ketchup over top if desired
preheat oven to 350f and bake for 55-60 minutes , or until internal temperature registers 165f let stand , covered , for 10 minutes to set the meatloaf and to finish cooking
to serve: remove from loaf pan and place on serving platter
autumn melange of pumpkin  vegetables  and fruit
in a large nonreactive skillet over medium heat , heat the butter
when it begins to foam , add the pumpkin cubes and saute , tossing and turning to coat them on all sides , for about 5 minutes
push the pumpkin to the side of the pan and lower the heat
add the celery , onion , and garlic and cook a few minutes until wilted , stirring
add the apple and toss to coat it with any accumulated juices
add the cider and cranberries and simmer over low heat , stirring occasionally , until the pumpkin is tender , about 12 minutes
most of the juices should have evaporated
stir in the walnuts , ginger , and parsley
taste carefully for seasoning , add salt and pepper to taste
autumn memories cake
cream margarine and shortening
gradually add sugar , beating until light and fluffy and sugar is disolved
add well beaten egg yolks
combine buttermilk and soda , stir until soda disolves
add flour to creamed mixture alternately with buttermilk , beginning and ending with flour
stir in vanilla
add black walnuts and coconut , stirring well
beat egg whites until stiff peaks form
fold egg whites into batter
pour batter into greased and floured 9-inch round cake pans
bake at 350 degrees for 30 minutes
cool in pans for 10 minutes
remove from pans and cool completely
spread chilled cream cheese black walnut frosting between layers , top and sides of cake
if desired , you may drizzle chocolate glaze around top edge of cake
autumn minestrone
heat the oil in a big pot over medium heat
add the onions and garlic
stir and saute for 5 minutes
add in the squash , celery , carrots , potatoes , oregano , salt , pepper , and water
bring to a boil , lower heat and cook until potatoes are done
add in the kale and beans
let simmer for 5-7 minutes or until kale is tender and the beans are heated
season to taste with additional salt / pepper if desired
serve immediately
autumn moon cafe s apple crisp
apple mixture: 5 granny smith apples , peeled , cored & sliced 2 tablespoons sugar 2 teaspoons cinnamon 2 teaspoons lemon juice preheat oven to 350 degrees
grease an 8-inch square baking pan
for the topping: mix together the flour , oats , sugar and spices in a large bowl
using the large holes of a grater , grate the butter into the bowl
blend until the mixture just begins to come together , being careful not to over mix
toss the apples in a large bowl with the sugar , cinnamon , and lemon juice
spoon into the baking pan and sprinkle the topping mixture over the fruit
bake for 45 to 60 minutes , or until the apples are tender and the topping is browned and crisp
serve warm with a scoop of rich vanilla ice cream
autumn muffins
in a large mixing bowl combine apples and sugar, gently fold in cranberries , carrots and nuts, in another bowl combine flour , baking powder , baking soda , salt and cinnamon, mix well, add to apple mixture, mix well to moisten dry ingredients, combine eggs and oil, stir into apple mixture, fill 18 greased muffin tins 2 / 3 full, bake at 375 degrees for 20-25 minutes, cool 5 minutes before removing from tins
autumn noodle bake
cook noodles according to package directions , drain
combine noodles , chicken , soup , 1 / 2 cup water or milk , vegetables and 1 / 2 cup cheese
spoon into 2-qt
baking dish
top with remaining cheese
bake uncovered at 350 degrees for 20 minutes or until heated through and cheese is melted
sprinkle with chopped parsley or green onions , if desired
autumn oatmeal muffins
stir together dry ingredients
make well in center
add milk , eggs , applesauce , oil , and currants and stir to combine
spoon into greased muffin cups and bake at 375 degrees for 15-25 minutes , until muffins test done
remove from pan and cool on rack
autumn pancakes
add the oatmeal to a small bowl
pour boiling water over the oatmeal and let set for 5 minutes
do not drain
in a big mixing bowl , add the flour , baking powder , salt , sugar , and cinnamon
stir to combine
add in the oatmeal , egg , milk , apple , nuts , and melted butter
stir to mix
heat a large non-stick griddle or skillet over medium-high heat
lightly brush with vegetable oil
pour 1 / 4 cup batter onto griddle for each pancake
cook about 2 minutes or until bubbles start to form on the surface
flip the pancake and cook until golden on the other side
serve with your favorite toppings
autumn pasta with pumpkin and sausage
heat a large skillet to mh heat
add 1 t olive oil , then brown sausage
transfer sausage to plate lined with paper towels to drain fat , set aside
drain fat from skillet , return skillet to stove
add 1 t olive oil , garlic and onion
saute 3-5 minutes , until tender
add bay , sage , and wine to the pan , stir and incorperate sausage drippings from bottom of the pan
reduce wine by half , then add stock and pumpkin , stir
when mixture comes to a bubble , add sausage to pan , reduce heat and add cream
season with cinnamon , nutmeg , salt and pepper
simmer 5-10 minutes
pour pasta into sauce and stir
add cheese and sage to garnish
autumn pear   apple pudding cake
choose pears or apples , if you pick pears use the ginger , for apples use the cinnamon
there are two parts to this recipe , the cake and the topping
to make the cake: lightly grease an 8-inch square or 9-inch round pan
place the fruit in the pan , and sprinkle it with the lemon juice
in a medium-sized bowl , cream together the butter , sugar , baking powder , spice , and salt till smooth
beat in the egg , then add the flour alternately with the milk , beating after each addition
spoon the batter over the fruit in the pan , spreading it to mostly cover
to make the topping: whisk together the sugar , cornstarch , salt , and spice
sprinkle this mixture over the batter , then carefully pour the hot water over all
it will puddle on top
thats ok
bake the cake in a preheated 375f oven for about 60 minutes , until its nicely browned on the top
remove it from the oven , and serve warm with vanilla ice cream or whipped cream
yield: 8 to 9 servings
autumn pear and pumpkin soup
combine onion , water and bouillon granules in a large saucepan
bring to a boil
reduce heat and simmer , covered , about 10 minutes , or until the onion is very tender
cool slightly
transfer mixture to a blender container or food processsor bowl
add pumpkin
cover and blend or process till smooth
return pumpkin mixture to saucepan and stir in half and half or light cream , pear nectar , ginger , and white pepper
cook and stir until heated through
ladle into soup bowls
if desired , garnish each serving with pear slices
autumn pear bread
mix together flour , sugar , baking powder , baking soda , and salt , cinnamon , and nutmeg
with a pastry blender , cut in butter until mixture resembles coarse crumbs
in a smaller bowl , beat eggs , buttermilk , and vanilla
add to dry ingredients and stir just until moistened
fold in pears
spoon into 3 mini loaf pans
bake at 350 degrees for 35-40 minutes or until tests done
cool in pans 10 minutes , then remove to wire racks to cool completely
autumn pork chops
heat oil in skillet, cook chops 10 minute or until browned, add soup , apple juice , mustard , honey and black pepper, heat to a boil, cover and cook over low heat 5 minute or until chops are done, serve with noodles
autumn pork skillet
cut pork into -inch slices, sprinkle each with garlic salt, in large skillet , brown pork slices in oil , a few slices at a time, return pork and any juices to skillet, combine apple juice and flour, pour into skillet, add apple slices , raisins , cinnamon and ginger, cook , stirring frequently , until mixture comes to a boil and thickens, cover, reduce heat and simmer 10 minutes or until pork is tender, remove pork , apples and raisins to serving dish, keep warm, bring pan juices to a boil, blend in whipping cream, cook until slightly thickened, pour cream mixture over pork , apples and raisins, sprinkle with green onions
autumn pot roast
in a small saucepan , combine the pomegranate juice , sugar , orange juice and zest
bring to a boil and reduce to 1 / 2 to 2 / 3 cup
the mixture should be thick and syrupy a little thicker than maple syrup
reserve the reduction in the refrigerator until needed
prepare the pork loin sirloin roast by cutting small slits in meat and inserting the garlic slivers , sprinkle with herbes de provence and rub into meat
set aside
prepare the leek by cutting off tough dark green top , cut the light green and white portion in half , slice and then rinse well under running water to remove grit that is trapped between the layers
in a small skillet warm 2 teaspoons olive oil and when warm add the leek , saute until wilted
turn into a 4 quart crock pot
in the same pan , adding a touch more oil if needed , quickly sear the pork loin roast on all sides
remove meat to a platter and deglaze the pan with 1 / 2 cup chicken stock
scrape up browned bits and pour into crock-pot over the leeks
peel the squash , remove seeds and cut into 1 inch cubes
scrub the parsnip and carrots , cut in uniform chunks , cutting larger ends in half
wash the celery and cut in 1 inch lengths
layer the vegetables into the crock-pot and season lightly season with salt and freshly ground pepper , top with seasoned roast
cover and cook on low for 4 to 6 hours or until meat and vegetables are tender
remove the meat and vegetables from the drippings
allow the meat to rest about 10 to 15 minutes before slicing
bring the pomegranate reduction to a boil and remove from heat
to serve , drizzle a serving plate with the reduction , top with sliced meat and vegetables
autumn potato gratin
preheat the oven to 400f
halve the potatoes and toss them into a large baking dish and season with salt and pepper
meanwhile , put the cream , butter , herbs , and garlic in a small saucepan and bring to a simmer over medium heat
cook for about 5 minutes , to infuse the cream with flavor
season with salt and pepper
pour the hot cream mixture through a strainer over the potatoes , , if there is not enough cream to go 3 / 4 of the way up the potatoes then pour some additional cream on top to make up the difference
sprinkle the parmesan evenly over the top
bake for 30 to 35 minutes , until the potatoes are cooked through and top begins to brown
cover and keep warm until ready to serve
autumn pumpkin and squash soup
preheat oven to 350f
slice the pumpkin and squashes in half and place cut side down in a shallow baking pan with just enough water to cover the bottom of the pan
bake for 45-60 minutes , or until tender
during cooking , add hot water to the pan as needed to prevent from burning
while the squash is roasting , cook the onions , ginger and butter in a large heavy pan over very low heat for about 45-50 minutes until onions are reduced in bulk and very soft
be careful not to burn the onions
remove the pumpkin and squash from the oven and cool until easy to handle
scoop out the meat from the roasted pumpkin and squash and add to the cooked onions
add the stock and bring to a simmer
puree the soup in small batches in a blender or food processor , then return it to the pot
add the cream and reheat
if the soup is too thick , add more stock until the desired consistency is reached
season with the salt , sugar substitute , nutmeg and cayenne pepper