formido/recipes-20k huggingface dataset:
baked apples in pastry
preaheat oven to 350f
sift the flour , salt and spices into a large bowl
cut the butter into dice and rub into the flour until the mixture resembles fine breadcrumbs
mix in enought water to produce a smooth pliable dough
divide the dough into six pieces and roll out into a square approximately 8 inches
peel the apples with a sharp knife and carefully remove the centre cores with a apple corer
chop the prunes and the apricots and mix these with the raisins
place oe prepared apple into the centre of each pastry square , and fill the cavities with equal amounts of the dried fruit mixture
brush the edges of each square with a little water and draw them up and around the sides of the apples , sealing them well with a little water and trimming off the excess pastry to give a neat finish
roll out the pastry trimmings = , cut into decorative leaves and stick the leaves onto each apples for decoration
glaze each pastry apple with the beaten egg and place on a lightly greased cookie sheet
bake the apples in the preheated oven for 20 to 25 minutes or until golden brown
serve hot with the fresh cream and sprigs of fresh mint
baked apples in white wine
preheat oven to 375f
in a saucepan , combine well the wine , juice , sugar , raisins , butter and cinnamon
bring to a boil and simmer 5 minutes
arrange the apples , cored and top third peeled away , in a small baking dish , pour the warm wine mixture over them , filling the cavities of the apples with the raisins , and bake in the middle of the oven , basting with wine mixture , occasionally , for 1 hour and 20 minutes , or until tender
transfer to a serving dish and spoon wine over
baked apples on the grill
place each apple on a piece of heavy-duty foil, combine the remaining ingredients and spoon into the center of the apples, fold the foil over the apples and seal tightly, grill , covered , over medium heat for 20-25 minutes or until apples are tender, this could be baked in the oven at 450 degrees fahrenheit, open foil carefully to allow steam to escape
baked apples stuffed with cranberries and almonds
preheat oven to 400 degrees f
cut 1 / 2 inch off the top of the apples and reserve tops
use a paring knife or spoon to hollow out the apples , leaving about a 1 / 2-inch thick wall and base
set aside
melt butter in a large skillet over medium heat
add cranberries , honey , cardamom , dates and orange juice and zest and cook until the cranberries begin to collapse and liquid thickens , 3 to 4 minutes
stir in almonds
spoon cranberry mixture into apples then replace the apple tops
put into a small baking dish filled with 1 / 4 inch water , cover with foil and bake until tender , 15 to 30 minutes
uncover , and carefully pour off the water and continue baking until very tender and golden , 10 to 15 minutes more
baked apples stuffed with figs and hazelnuts
take cores out of apples, chop figs and hazelnuts, add grated lemon rind , sugar and cinnamon, add 1 tbs juice from the lemon, press fig mixture into apples, spoon 2 tbs lemon juice over the apples, bake at 180 c for 15 minutes
baked apples stuffed with goat cheese and leeks
heat oven to 400f
place 1 tablespoon butter and leeks in heavy pan
cook , shaking pan and stirring , until leeks begin to turn transparent
add 1 tablespoon water , stir and cover pan
continue cooking until leeks are tender , 10 minutes , adding more water if necessary to prevent leeks from sticking
when leeks are cooked , transfer them to bowl and blend inches add goat cheese and cream
season to taste with salt and pepper
gently stuff each apple with an equal amount of the goat-cheese-and-leek mixture , pressing it into cavity and mounding on top
core the apples and remove strip of peel from circumference of each apple
place apples in baking dish
pour wine around apples , put bay leaf in wine and lightly salt interior of each apple
top each apple with 1 / 4 of the remaining tablespoon of butter
bake apples in center of oven until tender and cheese is dark golden on top , 35 to 45 minutes
transfer to plates , garnish with parsley and serve immediately as appetizer or side dish
baked apples stuffed with halvah
generously butter apples inside and out
stuff with crumbled halvah
place in a small , shallow baking dish and pour wine around the apples
add cinnamon stick
bake at 375f for about 40-45 minutes , or until apples are tender when pierced with a fork
serve warm , with juices , and a dollop of lightly sweetened whipped cream or some vanilla ice cream to gild the lily
baked apples with apricot and walnut filling  microwave
in a small bowl combine well the apricots , the walnuts , the brown sugar , and the butter
core the apples , making each opening large enough to hold half the apricot mixture , peel the top third of each apple , and fill the cavities with the apricot mixture
arrange the apples in a deep 2 1 / 2-quart microwave-safe baking dish so that they do not touch one another or the sides of the dish , pour the orange juice around them , and microwave the apples on high power , covered with microwave-safe plastic wrap , for 7 minutes
pierce the plastic wrap with the
baked apples with apricots and cashews
preheat the oven to 375 degrees f
partially peel 8 apples , leaving the bottom half intact
remove the core
cut a thin slice off the bottom of the apple if necessary to make it stand upright
place the apples in a baking dish
peel the 9th apple , cut it into 1 / 2 inch dice
combine the apple dice with the applesauce , raisins , apricots , cashews , 1 / 3 cup sugar , lemon juice and 1 / 4 teaspoon cinnamon
toss to combine
combine the remaining sugar and cinnamon in a small bowl
fill the apples with the stuffing
place 1 / 2 teaspoon of butter on top of each apple
sprinkle each apple with some of the cinnamon / sugar mixture
add white wine to the baking dish to the depth of 1 / 2 inch
bake for 1 hour or until tender , basting the apples occasionally with the pan juices
add water if neccesary
serve warm or at room temperature
baked apples with blackberry jam
preheat oven to 375 degrees
place apples in baking dish
stuff each apple with tablespoon butter and then 1 tablespoon jam
bake , basting occasionally , until apples are very tender and glazed , about 1 hour
serve warm or at room temperature , with crme frache or sour cream , if desired
baked apples with cajeta
to prepare the cajeta , combine the milk , sugar and corn syrup in a large heavy saucepan over medium heat
when the mixture comes to a boil , add the baking soda which should cause the brew to become quite bubbly
lower the heat to acheive a steady but slow simmer
cook for 60 minutes
initially , you can stir occasionally , but as the syrup thickens and becomes caramel colored you will need to stir more often
when done , cajeta will have the of a very thick syrup like one you might use on top of ice cream
indeed , it's great on ice cream so if you have leftovers --
the cajeta can be made well in advance and can keep for a month or more if stored properly
just cool and store in the fridge in a tightly covered container
rewarm before serving , adding a bit of milk or water as needed to thin it
to prepare the baked apples , begin by placing the piloncillo in foil and bake at 375 degrees for 10 to 20 minutes until they are soft enough to coarsely chop by hand or in a mini chopper
combine the chopped pilocillo with the chopped pecans , butter and flour in a small bowl
core each apple and slice in half , placing them cut side up into a baking dish
pour the cider into the baking dish
top apples with a mound of the sugar / nut mixture , placing most of it in the core hollow
cover the baking dish with foil and bake at 375 degrees for 40 minutes
remove foil and bake an additional 10-15 minutes until the apples are soft and the cider has reduced to a syrup
serve two apple halves on each plate topped with the warmed cajeta
baked apples with caramel sauce
preheat oven to 330 degrees f
in a bowl , combine walnuts , raisins , cup melted butter and 4 tblsps sugar
peel and core the apples , leaving them whole
arrange them in a pie plate just large enough to hold them in one layer , and fill the cavity of each apple with of the walnut-raisin mixture
sprinkle the zest over the apples with 1 tblsp melted butter and 2 tblsps of the sugar
pour brandy around apples
bake , basting occasionally , for 1 hour to 1 hours , or until apples are tender
keep warm , covered loosely
for sauce: in a saucepan , combine butter , sugars , salt and cream and cook over low heat , stirring , until sugar is dissolved
increase heat to high , boil sauce for 2 minutes , and let cool to room temperature
divide sauce among 4 dessert plates and put apple in center
top with whipped cream
baked apples with dates and apricots
heat the oven to 325 degrees
pulse the dates and apricots in a food processor until chopped and clumping together , about 10-12 times or chop by hand
transfer the fruit to a bowl
stir in the honey , pomegranate molasses , 1 / 4 cup of the wine , cinnamon , cloves and nutmeg
stuff the mixture into the cored apples , mounding at the top
place the apples in a baking dish
pour the remaining 1 / 2 cup of the wine around the apples
bake until the apples are soft , basting often with the wine and juices , about 45 minutes
serve warm or at room temperature
spoon some of the cooking juices around the apples
baked apples with dried fruit
in a small pan combine cider , cinnamon , nutmeg , sugar
bring to a boil
add the butter
mix and set aside
core apples almost to the bottom
stuff fruit into each apple
place in a glass baking dish
pour cidar mixture ontop
cover and bake at 375f for 45 minutes basting a few times
uncover and contiue baking until sauce looks syrupy
place on plate and garnish with mint leaf
serve with a dollap of whipped cream
enjoy :)
baked apples with honey and slivered almonds
heat oven to 375 degrees
wash apples
cut each in half and core with a melon baller
place halved apples in ungreased 9 x 9 x 2 baking dish
place 1 / 2 teaspoons of butter in the center of each half
top each half with slivered almonds
drizzle with honey
bake at 375 for 30 minutes or until flesh of apple is tender when pierced with a fork
transfer to serving plate and pour honey from baking dish over
serve warm or cold for a delicious dessert or snack
this recipe serves 8
baked apples with honey cream sauce
for sauce:
beat egg yolks and honey until light and frothy , about 10 minutes
reduce speed
mix in wine
transfer mixture to double boiler and stir constantly over moderate heat until custard thickens and feels heavy
it should coat the back of a spoon thickly
be careful not to let the mixture boil !
remove from heat , cool to room temperature
chill to cool completely
whip cream until it reaches soft peaks , then fold into cold sauce
keep chilled until ready to serve
to bake apples: preheat oven to 350f
slice top third off each apple , leaving stems intact
remove cores
push butter into core cavities and rub some onto skins
place apples in baking dish
sprinkle with sugar , pushing some sugar into cavity of each
replace tops
sprinkle with remaining sugar
bake 35-40 minutes until apples are tender
cool to room temperature
serve with dollop of sauce between apples and tops
baked apples with honey syrup
core apples , being careful not to cut through bottom
pare 1 / 2 inch at the stem end
combine raisins and walnuts , if used , and 1 tsp honey with the ground cinnamon and ground cloves
fill the center of the apples with this mixture
place the apples in a 8" by 8" baking pan
in a small saucepan combine water , honey , lemon juice and cinnamon stick and bring to a boil
simmer for 2 minutes
remove cinnamon stick and pour syrup over apples
bake in a preheated 375 oven until tender , about 45 minutes , basting occasionally with syrup from the pan
serve warm or cold , with whipped cream if desired
baked apples with mexican chocolate
preheat oven to 400 degrees
halve each apple lengthwise
using a melon baller or grapefruit spoon , scoop out seeds , forming a small crater in center of each half
fill each crater with 1 marshmallow quarter and 1 / 4 of the chocolate
cut 2 tablespoons butter into small pieces , and divide among apples , placing over chocolate
place water and remaining 2 tablespoons butter in a baking dish
place filled apples in dish
bake until a paring knife inserted into apples meets no resistance , 20-30 minutes
set oven to broil
top each apple half with 2 marshmallow halves
broil until golden brown
drizzle with juices
baked apples with rum soaked raisins
preheat oven to 350 degrees, place sliced apples and raisins in a greased casserole dish, mix all dry ingredients , sprinkle over apples & raisins, mix lightly to cover apples with sugar / cinnamon mixture, bake for 45 minutes, do not over bake , as apples will be mushy
baked apples with vanilla sauce
core apples , but do not peel
cut apples in half , width-wise
place in a microwave-safe container with a lid
add about 1 / 2 c water
cover and microwave on high power until done
while apples are cooking , make sauce
place sugar , cornstarch and salt in the bottom of a heavy-bottomed saucepan
mix well
add milk and bring to a boil over medium heat , stirring with a wire whisk the entire time
remove from heat
stir in vanilla
to serve , place 2 apple halves in a dessert dish and cover with 1 / 4 cup of sauce
baked applesauce
place applesauce in a square baking dish, mix remaining ingredients in bowl till crumbly, sprinkle over applesauce and bake at 350f for 15 minutes
baked applesauce    like an apple crisp
combine applesauce , brown sugar & cinnamon
pour into a greased casserole
mix bisquick , sugar and margarine until crumbly , and sprinkle on top of applesauce mixture
bake at 350 for one hour , and enjoy !
baked applesauce oatmeal
mix all wet ingredients and combine with dry ingredients, if raisins are use , plump by letting raisins sit in warm water for 10 minutes, may add more cinnamon to taste, pour into greased 9 x 9 inch baking dish, place in refrigerator overnight for oatmeal to dissolve into liquid, bake in a 350 degree oven for 30 minutes, top with brown sugar and milk when served
baked apricot brie
preheat oven to 400f place cheese in small baking pan, spread top of cheese with preserves, sprinkle with almonds, bake about 10 to 12 minutes or until cheese begins to melt and lose its shape, serve hot with assorted crackers, refrigerate leftovers, reheat before serving
baked apricot chicken
preheat the oven to 350 degrees
combine the preserves , lemon juice and soy sauce in a shallow bowl
divide this mixture in half
reserve half to serve with the chicken
dip the chicken pieces in the preserves mixture
roll in bread crumbs
place the chicken in a baking dish
drizzle with melted butter and bake about 35-40 minutes , or until the chicken is done
heat the remaining preserves
serve with the chicken
baked apricot chicken and rice
preheat the oven to 325f degrees
spray 9 x 13 baking dish with non stick spray
place the chicken breasts in the bottom of the dish
combine preserves , soup mix , and salad dressing and spread them evenly over the chicken bake in the preheated oven until the chicken is cooked through , about 1 hour
serve each breast on 1 / 2 cup of the rice and spoon a little sauce over the top
baked apricot orange chicken
preheat oven to 375 degrees f
place chicken in a baking dish , skin side up , and season with salt , pepper and ginger
spread marmalade over chicken
pour both juices in the pan
bake 20 minutes
remove from oven and add apricots , distributing evenly
sprinkle with brown sugar and return to oven , basting occasionally , for 40 minutes
serve immediate with some of the pan juices
baked apricots
spray casserole dish with pam, lay apricots pit side up in pan, sprinkle brown sugar over the top and them sprinkle some cinnamon, crush crackers and put on top, melt 1 to 1 1 / 2 sticks butter and pour over crackers, bake at 325 for 40 minutes
baked apricots  france
preheat oven to 400 degrees f & generously butter a large baking dish
put apricot halves , cut side up & in one layer , in the prepared baking dish
sprinkle with sugar , dot with butter & bake until tender , about 15 minutes , or until the apricots are caramelized with the sugar but still retain their shape
serve hot with creme fraiche or vanilla ice cream
baked apricots with honey  albaricoques al horno con miel
preheat oven to 400
lightly butter an ovenproof dish large enough to hold the apricot halves in a single layer
arrange the apricots in the dish , cut side up
sprinkle the apricots with the almonds and drizzle the honey over the top
dust with the ginger
bake for 12-15 minutes , until the apricots are tender and the almonds golden
remove from the oven and serve at once , with ice cream on the side , if you want
baked arroz con pollo
saute veggies in oil, add broth , tomatoes and bay leaf, bring to a boil, spread rice in a 9x13 casserole pan, pour hot liquid over all , stir well, add chicken , mix, bake at 350 for one hour
baked artichoke   spinach cheesy dip
preheat oven to 350f, mix all ingredients except reserved parmesan cheese and paprika, spread into a 9x9 baking dish, top with reserved parmesan cheese and paprika, bake until bubbly and lightly browned on top approximately 30 minutes
baked artichoke and pesto risotto
preheat oven to 200c, heat passata and stock in pot - bring to boil, cook onion in olive oil till softened in frypan, add rice and artichokes to onion and stir for 1 -2 minutes, add pesto to hot tomato liquid - stir to combine, put contents of both pots into a casserole with lid, bake 35 minutes, remove lid and stir a few times then re-cover and bake 5 -10 mins more, season and add some grated parmesan and serve
baked artichoke and spinach dip
combine mayonnaise , sour cream , parmesan cheese , the 1 / 2 cup mozzarella mustard , and pepper
stir in artichoke hearts , spinach leaves and onion
transfer mixture to a 1 quart casserole
cover and chill for 3 to 24 hours
bake at 350 for 50 to 60 minutes or till heated through
top with the remaining mozzarella
bake 5 minutes or till cheese melts
baked artichoke appetizer
preheat oven to 350f degrees, spray a 4-cup casserole dish with pam , or lightly grease it, set aside, chop drained artichokes and place in a mixing bowl, add all other ingredients and combine, put mixture into casserole dish, bake in preheated oven until hot and bubbly , about 20 minutes, serve with crackers , melba toast , or your favourite dippers
baked artichoke dip
whisk 4 tablespoons grated romano cheese , light mayonnaise , light sour cream , dried marjoram , black pepper , onion salt , and garlic powder in a medium bowl to blend
stir in chopped artichoke hears
transfer mixture to a 1 1 / 2 cup ramekin
preheat oven to 375f
bake dip until heated through , about 20 minutes
preheat broiler
sprinkle dip with remaining 1 tablespoon romano cheese and paprika
broil until cheese melts , about 2 minutes
serve warm with toasted baguette slices
baked artichoke frittata
cook artichoke hearts according to package directions and drain well
spread artichokes evenly in a well greased , shallow 1 1 / 2 - 2 quart baking dish
beat eggs with half and half , salt , pepper and nutmeg
stir in fontina cheese and pour over artichokes
bake uncovered in 350 oven for 30 minutes
sprinkle evenly with parmesan then return to oven and bake for 5-8 minutes more or until frittata is puffed and lightly browned
serve at once
baked artichoke hearts
preheat oven to 400 degrees f
turn drained artichokes upside down to get all the liquid out
halve artichoke hearts , lengthwise
drizzle a small casserole dish with a little extra-virgin olive oil , and spread it around the dish with a pastry brush
arrange the halved artichoke hearts with tops up , bottoms down , in a layered pattern in the dish
squeeze the juice of 1 / 4 lemon over the hearts
preheat a small nonstick skillet over medium heat
add oil and butter to the skillet
when butter melts into oil , add garlic and anchovies
using the back of a wooden spoon , work anchovies into oil as they break up
when anchovies have dissolved into oil , add bread crumbs to the pan and lightly toast , about 2 to 3 minutes
add parsley , cheese and black pepper , stir to combine and remove pan from heat
top artichokes with an even layer of bread topping and set in the middle of oven
bake 10 minutes until artichokes are warm and topping is deep golden brown in color
baked artichoke side with crumb topping
preheat oven to 375f coat 9 inch glass pie plate with cooking spray, drain and rinse artichoke hearts , then pat dry with paper towels, place artichokes in pie plate, in a small bowl mix remaining ingredients, sprinkle the mixture over the artichokes, bake for 15 to 20 minutes till hot and lightly golden
baked artichoke spinach dip
preheat oven to 350f grease 8 x 8-in glass baking dish
in a large bowl beat cream cheese until smooth
add milk , roasted garlic , nutmeg , parsley , salt and pepper and mix until combined
mix in 1 cup each of mozzarella and parmesan cheese along with chopped spinach
gently fold in artichoke heats
pour mixture into greased baking dish , top with remaining cheese , and bake for 25 - 30 min or until cheese is bubbly and top is golden brown
remove from oven and serve with sliced baguette or assorted veggie sticks
enjoy !
baked artichoke squares
heat 3 tbs oil in medium skillet over medium-high heat
add mushrooms , celery and garlic and sautee till celery is tender
remove from heat , stir in artichoke hearts , onion , marjoram , oregano and ground red pepper add cheeses and eggs , mix well and set aside
combine flour and salt in a medium bowl
combine 1 / 2 cup vegetable oil and the milk in a small bowl
add to flour mixture , stir until mixture forms a ball
press dough in bottom and 1 1 / 2 inches up sides of 13x9x2 inch pan
bake in preheated 350 degree oven for 10 minutes
spread artichoke mixture on baked crust
continue baking about 20 minutes more or until center is set
cool slightly , cut into 24 squares
serve warm
baked artichokes and bacon
preheat oven to 350 degrees, drain artichokes , saving liquid, saut chopped onions in olive oil, combine all ingredients in large mixing bowl, pour mixture into greased 8" x 8" baking dish, bake 45 minutes at 350 degrees, allow to cool and refrigerate, cut into 1" squares
baked artichokes with coddled eggs nicoise
with a large , sharp knife , slice one third off the top of each artichoke
pull off the outer leaves and discard them
break the artichoke stems off at the base , then trim about 1 / 4 inch from the base
use the butter to grease a flameproof casserole dish just large enough to hold the artichokes
place the artichokes in it and pour the wine and water over them
bring to a boil , then reduce the heat , cover and cook gently for 15-20 minutes or until just tender
test the base of each artichoke with the point of a knife
remove the artichokes from the casserole , reserving the cooking liquid
leave the artichokes to cool , placing them upside down to drain off any liquid
preheat the oven to 400 f
to create a central cavity in each artichoke , pull out the small inner leaves , then use a teaspoon to scrape out the fibrous choke
place the artichokes in a baking dish and crack an egg into the center of each one
season generously with salt and pepper and bake in the oven for 5 minutes , or until the eggs are lightly set
meanwhile , make the sauce: reheat the cooking liquid , then add the cream and boil for 5 minutes
stir in the tomatoes and basil and season to taste
place each artichoke on a serving plate , coat lightly with the sauce and serve immediately
baked asian style salmon
add tinfoil to baking dish , place salmon in baking dish
mix all other ingredients in a bowl
pour ingredients over salmon and fridge / marindate for 20 minutes
pre-heat oven to 425
cook salmon , uncovered for 12-15 minutes , basting the fish with the sauce at least once
serve hot