formido/recipes-20k huggingface dataset:
apple cheddar salad with maple dressing
in jar with tight fitting lid, combine the dressing ingredients and shake well, set aside, preheat oven to 325 degrees, on a parchment lined baking sheet, spread out the nuts that were combined with the syrup, bake 15 minutes, cool, to assemble:, toss salad greens of choice with as much of the dressing as you would like, devide onto 6-8 serving plates and top with apples , cheese and nuts
apple cheddar scones
getting reading: center a rack in the oven and preheat the oven to 400 degrees f
line a baking sheet with parchment or a silicone mat
stir the egg , buttermilk and apple cider together
whisk the flour , cornmeal , sugar , baking powder , baking soda and salt together in a large bowl
drop in the butter and , using your fingers , toss to coat the pieces of butter with flour
quickly , working with your finger
youll have pea-size pieces , pieces the size of oatmeal flakes and pieces the size of everything in between - and thats just right
pour the liquid ingredients over the dry ingredients and stir with a fork just until the dough , which will be very wet and sticky , comes together
if there are still some dry ingredients in the bottom of the bowl , stir them in , but try not to overdo the mixing
stir in the grated cheese and dried apple
still in the bowl , gently knead the dough by hand , or turn it with a rubber spatula 8 to 10 times
then , because the dough is very sticky , the easiest thing to do is to turn it out onto a lightly floured work surface , pat it into a rectangle about 1 / 2 inch thick and , using a dough scraper or a chefs knife , cut it into 12 roughly equal pieces
place on the baking sheet
alternatively , you can just spoon out 12 equal mounds onto the baking sheet
bake the scones for 20 to 22 minutes , or until their tops are golden and firmish
transfer them to a rack and cool for 10 minutes before serving , or wait for the scones to cool to room temperature
apple cheddar snack wraps  anna olson
in a small bowl , combine cheese , apple , yogurt , walnuts and mustard
spoon 1 / 4 cup of mixture into the centre of each tortilla
roll up and serve chilled or warm
to warm , place 1 tortilla on a microwave-safe plate , lined with paper towel , and heat on high power for 30 seconds
apple cheddar walnut bread
combine the self-rising flour , sugar , and cinnamon in a large bowl and mix well
stir in the walnuts
combine the chopped apples , butter , cheese , milk , and eggs in a medium bowl and mix well
add the apple mixture to the flour mixture and stir until combined
pour batter into a greased and floured 5x9 loaf pan
bake at 350 degrees for 60-70 minutes
cover loaf with foil during the last 15 minutes if necessary to prevent overbrowning
invert onto a wire rack to cool
apple cheddar walnut toasts
preheat the broiler
place the bread slices on a baking sheet and toast lightly on both sides under the broiler
remove toast from broiler and place 2 apple slices on each toast
mound the cheese on top
press the walnut pieces into the cheese
now return to the broiler until cheese and walnuts are lightly browned
sprinkle with black pepper , if desired
serve and enjoy !
apple chedder panini
1
melt butter in large nonstick skillet
add apple slices
sprinkle with cinnamon
cook and stir over medium heat 5 minutes or until golden and tender
remove from skillet
wipe out skillet with paper towel
2
spread 2 teaspoons apple jelly on each of 4 bread slices
top with 1 cheese slice
arrange one fourth of apple slices over each cheese slice
top with remaining 4 bread slices
3
heat same skillet over medium heat until hot
add sandwiches
press down lightly with spatula or weigh down with small plate
cook sandwiches 4 to 5 minutes per side or until cheese melts and sandwiches are golden brown
use sweet apples such as fuji or royal gala
apple cheese ball
process first 4 ingredients in a food processor until smooth , chill 30 minutes
shape cheese into a ball and make a indentation in top to resemble an apple chill 30 minutes coat ball heavily with paprika cover and chill 1 hour
insert cinnamon stickand bay leaf into indentation to resemble apple stem and leaf serve with crackers
apple cheese bars
preheat oven to 350 degrees
for the crust , in a medium bowl , combine 2 cups flour , butter , 1 / 2 cup sugar , egg yolks and baking powder
beat with an electric mixer on low to medium speed until combined
press half of the crumb mixture into the bottom of an ungreased 13x9x2-inch baking pan
bake 10-12 minutes or until crust is lightly browned
for filling , in a large bowl combine shredded apples , cheddar cheese , 3 / 4 cup granulated sugar , 1 / 4 cup flour and the cinnamon
spread the filling evenly over the crust
sprinkle with remaining crumb mixture and set aside
in a medium bowl beat the egg whites on medium speed until soft peaks form
gradually beat in powdered sugar and softened cream cheese
spoon the cream cheese mixture over the top layer of crumb mixture
bake 30-35 minutes more or until golden brown
cool in pan , cut into bars and serve
apple cheese bites
in a bowl , stir together cream cheese and craisins, spread the mixture on one side of the wedges, sprinkle with cinnamon and nutmeg , if using, enjoy !
apple cheese crisp
melt butter , mix well with rest of ingredients, set aside, combine apple mixture, cook over low heat until soft, place on bottom of pan, mix filling ingredients together and pour topping over filling, bake at 350 degrees for 35 minutes
apple cheese crisp ii
preheat over to 325 degrees
peel , core and slice apples
place apples into buttered 8 x 8 baking dish
combine sugar , brown sugar , lemon peel , cinnamon and coriander
sprinkle over apples
mix well with your hands
combine water / cider and lemon juice
sprinkle mixture over apples
in medium bowl combine ingredients for topping
mix unt il crumbly
put topping over apples , patting down with your hands
bake for 55-60 minutes until mixture is golden brown and bubbles up in the center
serve warm with cream , whipped topping or ice cream
apple cheese danish
preheat oven to 375, combine cream cheese , sugar and vanilla until smooth, set aside, separate biscuits and flatten each on baking stone, peel , core and slice apple, chop apple into smaller pieces, spread cream cheese mixture evenly over biscuits, top with chopped apples, sprinkle with chopped pecans, drizzle topping over pecans, bake 15 minutes or until biscuits are browned
apple cheese muffins
preheat oven to 375 degrees f, grease pans, cream margarine and sugar, add eggs and beat well, sift flour , soda and salt and stir into creamed, mixture, stir in oats , apple cheese and nuts , mixing well, add milk last, spoon into pans and bake for 20-25 minutes or until done
apple cheese phyllo tart
place 2 sheets of phyllo in centre of a 9-inch pie plate , allowing edges to overhang
brush lightly with butter
repeat twice
spread bottom of phyllo with jam
whisk together cheese , 3 tablespoons sugar , lemon rind and egg
pour over jam
combine apples with remaining sugar and cinnamon
arrange apples over top of cheese layer
carefully roll and crumble overhanging edges of phyllo and tuck into pie plate , making a rim
bake at 375f for 45 to 55 minutes , or until apples are tender and cheese is set
cool at room temperature
refrigerate
serve warm or cold
apple cheese quesadilla
peel and dice apple
spray frying pan with cooking spray and saute apple until lightly browned remove apple from pan and re-spray
place in pan 1 flour tortilla and scoop 1 / 2 apple , 1 / 2 splenda , 1 / 2 cinnamon , and 1 cheese slice in center
cover pan and cook on medium heat until underside is golden and cheese melts
fold tortilla in half and remove to serving plate
repeat process for second tortilla
serve warm with fat free whipped topping
enjoy !
apple cheese sausage balls
mix all ingredients in a large bowl
using an ice cream scoop as a measure , form into 2-inch balls
place on greased baking sheet and bake at 300 degrees until done , about 30 to 45 minutes
apple cheese spread
combine the cream cheese , cheddar & fresh lemon juice, grate the apple directly into the cheese mixrture and mix well, place in a bowl, sprinkle on the pepper and herb, cover and refrigerate for at least 1 hour, serve with your choice of bagels , toast or crackers
apple cheese torte
cream butter and sugar together thoroughly
blend in flour
press evenly onto bottom and 1 1 / 2 inches up sides of 8 1 / 2 inch springform pan
spread jam evenly over bottom of crust
beat all filling ingredients together with electric mixer until smooth and light
spread evenly over jam
toss apples , sugar and cinnamon together to coat well
spoon over filling
sprinkle with almonds
bake at 450 degrees for 10 minutes , then reduce heat to 400 degrees and bake another 25-30 minutes or until set and apples are tender
cool slightly then remove pan rim
serve warm or at room temperature
apple cheesecake
lay flour on a board or countertop and sprinkle with baking powder and sugar
make a well and drop in the egg and vanilla extract
cut the butter or
margarine in slices over the top
knead into a smooth dough
roll out and
line a greased springform pan with it making sure the dough is halfway up the sides of the pan
set aside
separate eggs and beat the egg whites with a dash of salt until stiff
place inches
the refrigerator
beat the egg yolks with sugar until creamy , add ricotta cheese
and grate the rind of the lemon over it
add the flour and beat until mixed
well
peel apples , quarter them , remove the core and cut into thin slices
stir
in the cheese mixture , fold the stiff egg whites into it and then spread evenly onto the cake dough
bake in a 350 degree oven 60-70 minutes , until he edge of the cake is golden
after baking let the cake sit in the pan for ten
minutes
loosen the edge with a knife and let it cool in the pan for 1 hour
sprinkle the top with powdered sugar after it has cooled
apple cheesecake pie
preheat oven to 325 degrees, combine cream cheese , sugar , lemon juice , and vanilla in a bowl, mix until well blended, add eggs , one at a time , mixing after each addition, place crust on baking sheet, pour in filling, bake for 25 minutes or until inserted knife comes out clean, topping: spread apple filling evenly on top of cooled cheesecake, garnish with toasted pecans, helpful hints-----------, soften cream cheese in microwave on high 15 to 20 seconds, toasted pecans-- spread out pecans evenly on a baking sheet, place into a 375 degree oven for 3-5 minutes or until pecans are well toasted
apple cherry brie appetizer
with sharp knife , carefully remove rind from cheese
wrap cheese in plastic wrap
freeze 30 minutes
meanwhile , in 1-quart saucepan , heat apple , cherries , sugar and 1 / 4 cup of the water to boiling
reduce heat to low
simmer 2 to 3 minutes , stirring occasionally , until fruit is tender
in small bowl , mix cornstarch , cinnamon , remaining 1 / 4 cup water and orange juice until well blended
add to apple mixture , stirring constantly
simmer 2 to 3 minutes or until sauce thickens
remove from heat
stir in walnuts
heat oven to 375f line 15x10x1-inch pan with foil
on foil in pan , unroll dough into 1 large rectangle
press into 11x9-inch rectangle
cut 11x3-inch strip from 1 side of rectangle
set aside
cut cheese round horizontally to make 2 rounds
place cheese rounds next to each other in center of dough rectangle
roll sides of dough up next to cheese , forming a rim around cheese
top cheese evenly with apple mixture
cut remaining strip of dough into 6 strips
place 3 strips lengthwise across cheese
cut remaining strips in half
place across other strips to make lattice
press edges to seal , tucking under if necessary
fold foil edges up about 1 inch from dough
pinch corners of foil together
bake uncovered 30 minutes
cover with foil
bake about 5 minutes longer or until golden brown and cheese is softened
let stand 10 minutes
to serve , cut in half lengthwise , then into crosswise strips
serve warm
apple cherry crisp
preheat oven to 350 degrees
in a bowl , mix together the fruit layer ingredients
pour the fruit evenly into a non-reactive 10 inch pie pan or 9 inch square baking dish and set aside
in a large bowl , combine the oats , flour , brown sugar , and cinnamon
in a seperate bowl , whisk together the egg white , oil , vanilla , and fruit juice and then stir into the dry ingredients until thoroughly combined
carefully spread the topping over the fruit
cover and bake for 20 minutes , then uncover and continue to bake for another 20 to 30 minutes , until the fruit is soft and bubbly and the topping is crisp and golden
per 7 oz
serving: 323 calories , 5
8 g protein , 3
9 g fat , 68
6 g carbohydrates ,
6 g saturated fat , 1
8 g polyunsaturated fat , 1 g monounsaturated fat , 0 cholesterol , 21 mg sodium , 5
7 g dietary fiber
apple cherry pecan crisp
peel and core apples, cut into 1 / 8-inch pieces, simmer all filling ingredients until apples become soft, put first 4 ingredients in mixer bowl with paddle attachment, cut butter into small cubes and chill, add to above ingredients and mix until mealy, add pecans to above and pulse to mix, place apple mixture in a large 2-inch deep baking dish, top with crisp topping, bake at 350f for 45 minutes until top is browned
apple chestnut stuffing
in a large skillet over high heat , melt butter until just golden brown
add the onions and saut on high , stirring frequently , until browned , about 5 minutes
reduce heat to medium and saut for a further 5 minutes until onions are very soft then add the sliced garlic and saut 2 more minutes
add calvados and 1 cup chicken stock , cook covered , on medium heat , about 10 minutes
add the apples and herbs and cook for a further 5 to 8 minutes or until apples are tender
cool to room temperature
preheat oven to 325 degrees f and butter a casserole dish
combine the bread , chestnuts , prunes and apple mixture in a large bowl
season with salt and plenty of freshly ground pepper
if mixture has absorbed all the liquid , add the remaining 1 / 2 cup of stock
transfer to a buttered casserole dish
bake covered , until lightly golden on top and hot throughout , 30 to 40 minutes
apple chicken
sprinkle chicken with thyme , salt and pepper
in large frypan , heat half of the oil over medium high heat
brown chicken all over
transfer to plate
add remaining oil to frypan
cook apples and onion , stirring occasionsally , until golden , about 5 minutes
add apple cider , bring to boil , stirring and scraping up brown bits from pan
return chicken to frypan
cover and cook over medium low heat , turning once , until no longer pink inside , about 7 minutes
transfer chicken to serving platter
whisk vinegar with cornstarch
whisk into frypan and cook , stirring , until glossy and thickened , about 1 minute
pour over chicken
apple chicken quesadillas
in a large bowl , combine the first seven ingredients, place about 3 / 4 cup on half of each tortilla, fold tortilla in half over filling and secure with toothpicks, place on a baking sheet coated with cooking spray, bake at 400 for 8-10 minutes or until golden brown, carefully turn quesadillas over, bake 5-8 minutes longer or until golden brown, discard toothpicks, cut each quesadilla into three wedges, serve with lettuce , salsa and sour cream
apple chicken salad
in a medium bowl , gently stir together , chicken , apple , celery and raisins
in a small bowl , whisk together , dressing and brown sugar , pour over chicken mixture
toss gently to coat
serve on lettuce leaves , sprinkle nuts of your choice over
apple chipotle salsa  southwest
in a large bowl , combine apples with onion & bell peppers
in a smaller bowl , stir together chipotles with garlic , lime juice , cider vinegar , olive oil & cilantro , then add this mixture to the apple mixture , stirring well before adding the salt & pepper to taste
although best served the day it's made , this salsa can be stored , covered , in the refrigerator for up to 3 days
apple chipotle shredded chicken
place chicken in crock pot , and sprinkle liberally with adobo seasoning
cover with water
cook chicken on low for 8 hours or overnight
shred and remove bones , skin , etc
on the stovetop , add chicken with the rest of the ingredients
for a mild spice , which is how i prepared it , use just 2 tbl of the sauce from the peppers
to make it hotter , use more sauce and less tomato paste , or puree the peppers and use them as well
season with more adobo seasoning to taste
stir until blended and cook until juice is absorbed
serve on torillas with rice as a side
enjoy !
apple chips
with the rack in the middle position , preheat the oven to 75c, line two baking sheets with parchment paper and oil lightly, in a bowl , dissolve the sugar in the lime juice and water, set aside, using a mandoline , slice the apples into rounds 2 to 3 mm thick, place the slices in the lime juice mixture, drain , then arrange the apple slices on the baking sheets so they dont touch, sprinkle with fleur de sel and , optionally , curry powder, bake until the apples are dried , about 4 hours, let cool and carefully peel them off the parchment, store in an airtight container, return them to the oven as required
apple chocolate pudding
preheat oven to moderate - 180c
butter base and sides of a 20cm cake tin and line base with non-stick baking paper
mix pie-pack fruit with 2 tablespoons of sugar and lemon juice and set aside
cream butter and sugar until light and fluffy
add egg and beat well
sift flour , baking powder , bicarb and cinnamon over top and mix
this forms a very stiff mixture
stir in fruit mixture , chocolate , sultanas and nuts
mix well
leave to cool for 5 minutes before inverting on to a serving plate
dust with sifted icing sugar
serve with vanilla or brandy custard , ice-cream or lightly whipped cream sweetened with a few drops of vanilla and a little castor sugar
apple chunk bread for the bread machine
put the first 7 ingredients in the pan in the order suggested by the manufacturer
set for a medium crust
at the beep add the peeled and diced apples
apple chutney
in a large , non-reactive saucepan put all ingredients
bring to boil , then reduce heat & simmer 1 hour or until mixture is thick
ladle into 4 hot pint jars or 8 half pints , & process in a boiling water bath for 5 minutes
apple chutney  from the new revised moosewood cookbook
coarsely chop the apples , with or without peel
place them in a medium sized saucepan with all remaining ingredients
bring to a boil , then lower heat to simmer
simmer uncovered about 45 minutes , stirring occasionally , or until everything is very soft
enjoy the delicious smell wafting through your house
cool and transfer to a sterile jar
refrigerate
sometimes the apples i use are harder and still chunky at the end of cooking , so i mash them with the potato masher
apple chutney from the duck soup inn
combine all ingredients in heavy large saucepan
bring to boil over medium heat , stirring until sugar dissolves
reduce heat and simmer until liquid is slightly syrupy , stirring occasionally , about 1 hour
season chutney to taste with salt and pepper
cool to room temperature
can be prepared 1 week ahead
cover and refrigerate
bring to room temperature before serving
apple chutney ii
in large preserving kettle mix the vinegar , sugar , raisins , apples , garlic cloves , gingerroot , peppers , and salt
bring to a boil and simmer until the apples are mushy and transparent
if neccessary , add a little more vinegar
taste and add sugar and cayenne as desired
then add the pears and simmer until the pears are tranparent but not overcooked
spoon into hot jars and seal
apple cider
cut apples into pieces , skins and cores, add sugar and raisins, cover with boiling water, allow to stand for 4 days, strain and bottle, tie corks down !
apple cider   wild rice  pilaf  treasure
wash rice three times , drain well
combine rice , cider and water in pan
bring rice mixture to boil , reduce heat to low and cover and simmer 45 - 60 minutes
in a large frying pan , melt butter on low , add pecans , raisins , currants , and cranberries , ginger and shallots , stirring for 5 minutes
next add the salt , pepper , cinnamon , nutmeg , fresh apple and wild rice
cook on low for 2 minutes until heated , serve warm -- enjoy
apple cider and ginger ale
mix in a punch bowl
or serve per glass , filling the glass half full of cider and topping it off with the ginger ale
apple cider and rosemary ice pops
combine first 6 ingredients in saucepan, bring mixture to boil , stirring until sugar dissolves, reduce heat to medium, simmer until mixture is reduced to 3 1 / 2 cups , 20 to 25 minutes, strain into 4-cup measuring cup, cool to room temperature, stir in vinegar and vanilla, pour into twelve 1 / 3-cup ice pop molds, insert ice pop covers and sticks, freeze overnight
apple cider beef stew
place the first four ingredients in a 5-qt slow cooker
in a large , resealable plastic bag , combine the gravy mix , soup mix , steak seasoning , and cinnamon
add beef , a few pieces at a time , and shake to coat
add to slow cooker
combine the broth , cider and tomato sauce
pour over beef
add bay leaf
cover and cook on low for 6-7 hours or until meat is tender
combine cornstarch and water until smooth
stir into stew
cover and cook on high for 15 minutes or until thickened
discard bay leaf
apple cider biscuits
in large bowl mix flour , baking powder , sugar and salt, cut in butter until mixture resembles coarse crumbs, stir in apple cider until soft dough forms and leaves sides of bowl, turn out on floured surface, knead into a ball and pat out to 1 / 2 inch thickness, cut into biscuits, place 1 inch apart on ungreased cookie sheet, sprinkle with cinnamon, prick with fork, bake 12 to 15 minutes at 450 degrees, cool on rack
apple cider bread
preheat the oven to 375f grease and flour two loaf pans
cream the butter and 1-1 / 4 cup of the sugar together in a large bowl
add eggs and cream thoroughly
sift the dry ingredients together
add them to the egg mixture , alternating with the apple cider
stir in the chopped apples
divide the batter between the prepared loaf pans
combine the remaining 1 / 4 cup sugar with 1 tsp cinnamon in a small bowl , and sprinkle it evenly over the batter
bake for 50 to 70 minutes for or until a toothpick inserted in the center comes out clean
apple cider bread pudding
preheat oven to 350f lightly grease a 913-inch baking dish
in a very large bowl , combine bread cubes , apple cubes and raisins
in another large bowl , whisk together eggs , sugar and all spices until well combined
wish in milk and apple cider , then pour mixture over the bread cubes
toss gently with a spatula until cubes are evenly coated
let stand for 15 minutes
pour mixture into prepared pan and smooth into an even layer
bake for about 50 minutes , until bread pudding is puffed and lightly browned , and a knife inserted near the center comes out clean
cool for at least 15 minutes before serving
store leftovers covered , in the refrigerator
apple cider brine
in a 3-4 quart saucepan , combine cider with salt , sugar , ginger , bay leaves , cloves , peppercorns , and allspice
stir to dissolve salt
bring to a boil over medium heat
cook 3-4 minutes
remove from heat , add 4 cups of ice water and set aside to cool
line a heavy roasting pan with turkey-sized oven cooking bags
remove the turkey from it's wrapping , remove neck and giblets , and rinse and prepare bird
stuff cavity with orange quarters
make a collar of the top of cooking bags , and slip bird inside , stand it upright , and unfold the top of the bag
pour the brine over the bird , and add an additional 2 cups of water
draw up the first inner bag , squeezing out as much air as possible , and secure with a twist-tie
do the same for the outer bag
place the turkey , breast side down , in the roasting pan and refrigerate for 12-24 hours , turning 3-4 times while brining
just prior to roasting , remove the turkey from the brine
discard the bags , brine , and all cured herbs , spices , and oranges remaining in the bird
rinse the turkey under cold water and pat dry with paper toweling
air-dry turkey under refrigeration for 4-6 hours for a crispier crust when roasting
the turkey is now ready to be roasted