formido/recipes-20k huggingface dataset:
apple cranberry strudel  german
preheat oven to 400f
in a large bowl , mix together apples , cranberries , lemon rind , sugar , cinnamon , cloves , nutmeg , flour and walnuts
set aside
in a small saucepan , melt 1 1 / 2 cups butter
in a medium skillet , melt 1 / 2 cup butter
stir and cook bread crumbs with butter until lightly browned
remove from heat
place one phyllo leaf on a dry kitchen towel and brush with melted butter
sprinkle with bread crumb mixture
place a second leaf on top of first phyllo leaf , brush with butter and sprinkle with crumb mixture
repeat until five leaves have been used
mound approximately 1 cup of the filling in a 3-inch strip along the narrow end of the phyllo , leaving a 2-inch border
do not mound too thick , as the filling will spill out the ends of the phyllo once rolled up
lift towel , using it to roll leaves over apples in a jelly roll fashion
carefully place strudel on a large cookie sheet with raised sides , allowing space for five more strudels
brush top of strudel with butter and sprinkle with bread crumbs
repeat entire procedure for remaining five strudels
bake strudels for 20-25 minutes or until lightly browned
allow to cool for at least two hours
cut each strudel into halves or thirds and serve
apple cranberry sweet rice
place rice , cranberries , apples , juice , and cinnamon in rice cooker, turn on and wait until cooker shuts itself off , stirring occasionally, stir in brown sugar & serve warm
apple cranberry wheat muffins
preheat oven to 400 f
grease or paper-line 12 muffin cups
combine all-purpose flour , whole-wheat flour , granulated sugar , wheat germ , baking powder and cinnamon in medium bowl
beat evaporated milk , apple juice , vegetable oil and egg in small bowl until blended
add to flour mixture
stir just until moistened
fold in apple and cranberries
spoon batter into prepared muffin cups , filling 3 / 4 full
sprinkle with cinnamon-sugar
bake for 14 to 16 minutes or until wooden pick inserted in center comes out clean
cool in pan on wire rack for 2 minutes
remove to wire rack to cool slightly
serve warm
apple cranberry wrap arounds
melt butter in a large skillet over medium heat
add apples through cinnamon
cook , stirring frequently , 5 minutes
add apricot preserves and dried cranberries with 1 / 4 cup water
cook , stirring , about 4-5 minutes until apples are tender
remove from heat and let cool
separate biscuit dough into 8 rounds and use a rolling pin to roll each out to a 6-inch circle
mound about 1 / 3-1 / 2 cup apple mixture in center of each circle of dough and wrap the dough around the filling , pressing together the seams to enclose
place wraps on greased baking sheets , seam side down
sprinkle tops with 1 tablespoon sugar
bake at 375 approximately 15 minutes until golden brown
apple cranberry crumble muffins
mix both types of flour , baking powder , brown sugar and cinnamon in a bowl
in another bowl mix together milk , butter and eggs
make a mould in the middle of the flour mixture and add the milk mixture into it
blend in diced apples and cranberries
fill the dough into a lined muffin pan and pre-heat the oven to 190c
for the crumble-topping combine flour , butter , sugar and oats using your fingers
knead until a crumbly mixture has formed
spread each muffin with 2 ts of the crumble-topping
bake for 25 minutes
apple cream cheese bundt cake
prepare filling: beat first 3 ingredients at medium speed with an electric mixer until blended and smooth
add egg , flour , and vanilla
beat just until blended
prepare batter: preheat oven to 350
bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant , stirring halfway through
stir together 3 cups flour and next 7 ingredients in a large bowl
stir in eggs and next 3 ingredients , stirring just until dry ingredients are moistened
stir in apples and pecans
spoon two-thirds of apple mixture into a greased and floured 14-cup bundt pan
spoon cream cheese filling over apple mixture , leaving a 1-inch border around edges of pan
swirl filling through apple mixture using a paring knife
spoon remaining apple mixture over cream cheese filling
bake at 350 for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean
cool cake in pan on a wire rack 15 minutes
remove from pan to wire rack , and cool completely
prepare frosting: bring 1 / 2 cup brown sugar , 1 / 4 cup butter , and 3 tablespoons milk to a boil in a 2-qt
saucepan over medium heat , whisking constantly
boil 1 minute , whisking constantly
remove from heat
stir in vanilla
gradually whisk in powdered sugar until smooth
stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly
pour immediately over cooled cake
apple cream cheese pie
heat oven to 450 degrees
make pie crust as directed on box for one-crust pie shell , using 9" glass pie pan , except don't prick crust
bake 9-11 minute or until light brown
if crust fluffs up gently push down with fork
reduce oven temp to 350
in a small bowl , stir together streusel ingredients except butter until it looks like coarse crumbs
set aside
in a large bowl gently mix apple layer ingredients , set aside
mix cream cheese and sugar well
beat in egg and vanilla and mix well
spread cream cheese mixture into pie shell
add the apple slices evenly
top with streusel mixture and top with small chunks of butter
bake 50-60 minutes , or until apples are tender and streusel is golden
you may need to cover the pie loosely with foil the last 15 minutes of baking to prevent over browning
let pie cool 1 hour prior to eating
store pie in fridge
apple cream party tart
preheat oven to 450f
crust:
beat butter with sugar and vanilla , then use a fork to stir in flour till crumbly
pat evenly in bottom of 9" springform pan
topping:
mix apples with sugar and cinnamon , toss well , and set aside
filling:
beat cream cheese , sugar , vanilla and egg with a wooden spoon until smooth
pour filling into crust and cover with apples
sprinkle with nuts if using
apples can be arranged in a pattern or just spread evenly to cover filling
place on center rack of preheated oven , immediately reduce heat to 400f and bake until apples are just tender - about 35 minutes
if nuts brown before apples are cooked , cover loosely with foil
cool on rack , serve right away or cover and refrigerate for up to one day
apple curry tuna melt
in a mixing bowl , add the first 7 ingredients, stir to combine, spread 1 / 4 cup of the mixture on each slice of toasted bread, sprinkle evenly with walnuts, top with a slice of cheese, place tuna melts on a baking sheet, broil 5 inches away from the heat until the cheese is melted
apple date nut bars
preheat oven to 375 degrees f
butter a 13 x 9 inch baking pan
in a saucepan , combine apples , sugar , lemon juice and water and simmer , covered , stirring occasionally , for 5-10 minutes , or until apples are tender
add dates and simmer , uncovered , stirring and mashing dates , for 3-5 minutes , or until dates are soft and mixture is almost smooth and let puree cool
in a bowl , combine butter , brown sugar , salt , flour , walnuts and cinnamon and blend well
press half of flour mixture evenly into prepared pan
spread puree over , and crumble remaining flour mixture over puree , pressing lightly to form an even layer
bake for 35-40 minutes , or until golden
let cool completely
cut into 36 bars
apple ginger pan sauce for cod
mix juice , soy sauce and ginger in a liquid measure cup
add to hot pan and reduce by half
wisk in cornstarch mixture
place cod in a nonstick pan and add the pan sauce , cover and cook for 8-10 minutes
turn over and cook a few more minutes or until fish is flakey with a fork
you can use any white fish you prefer and serve as a sandwich on a bagel or as the main dish
apple ginger scones
heat oven to 400 degrees
spray cooking sheet with nonstick cooking spray
combine flour , sugar , baking powder and salt in a medium bowl
mix well
cut in butter with a pasty blender or a fork until mixture resembles coarse crumbs
stir in apple and ginger
beat eggs in a small bowl
stir in cream and lemon peel
add to dry ingredients
stir just until moistened
gently knead dough 5 or 6 times on a lightly floured surface
place dough on the prepared cookie sheet pressing into an 8 inch round about 1 inch thick
cut into 8 wedges seperating slightly
bake for 15 to 20 minutes or until light golden brown and center is set
glaze: combine powdered sugar and lemon juice
blend well
drizzle warm scones with glaze
serve warm
apple gingerbread cobbler
stir together 2 cups gingerbread mix and 3 / 4 cup water until smooth
set mixture aside
stir together remaining gingerbread mix and brown sugar
cut in 1 / 4 cup butter until mixture is crumbly
stir in pecans
set aside
combine apple pie filling and remaining 1 / 4 cup butter in a large saucepan , and cook , stirring often , 5 minutes over medium heat or until thoroughly heated
spoon hot apple mixture evenly into a lightly greased 11x7-inch baking dish
spoon gingerbread mixture evenly over hot apple mixture
sprinkle with pecan mixture
bake at 375 for 30 to 35 minutes or until set
serve cobbler with vanilla ice cream
apple gingersnap crisp
heat butter in a skillet over medium-high heat, saute fresh apple slices 5 minutes , or until tender, stir in juice , sugar , fresh ginger and cinnamon, cook 5 minutes , or until liquid is syrupy, add dried apple slices and candied ginger, reduce heat to medium , and cook 3 minutes more , or until heated through, sprinkle bottom of a 2-qt, bowl with 1 / 2 cup crushed gingersnaps, stir remaining gingersnap crumbs into the apple mixture, layer apple mixture and yogurt in bowl, garnish with whole gingersnaps , if desired
apple glazed baby carrots
in a steamer over 2 inches of boiling water , steam the carrots , covered , for 3 minutes
sprinkle with lemon juice
melt the margarine in a medium skillet over medium heat
add the apple juice concentrate and cook until it melts
add the broth and cinnamon and bring to a boil
mix together the cornstarch or arrowroot powder with the water
add to the skillet , lower the heat , and cook until thickened
add the carrots and toss well to coat
apple glazed beef brisket
place brisket
onion , garlic and cloves in large dutch oven
add water to cover
bring to a boil
reduce heat , cover and simmer 2 1 / 2 to 3 hours or until tender
drain brisket , cover and refrigerate up to 24 hours
to prepare glaze , combine apple jelly , wine , mustard , green onions , salt , peppercorns and curry powder in small saucepan and heat until jelly melts , stirring occasionally
place brisket in shallow roasting pan
brush with glaze and roast in preheated 325-degree oven 45 minutes , basting frequently with glaze
place brisket on heated serving platter and garnish with parsley and tomato roses
carve brisket into thin slices and serve with remaining glaze
brisket may also be cooked on charcoal grill for 30 minutes , basting often with glaze
apple glazed pork roast with sauerkraut
in medium saucepan , combine brown sugar , cornstarch , 1 / 4 teaspoon caraway seed , and salt
stir in 11 / 2 cups apple juice and lemon juice
cook , stirring , over medium heat until thickened
set aside
place roast in oven-proof skillet
insert meat thermometer
roast at 325 degrees for 1 hour
brush with 1 / 2 cup apple juice mixture
roast 2 hours longer
spoon combined sauerkraut , apples , carrot , and 1 / 2 cup remaining apple juice and 1 / 2 teaspoon caraway seed around pork roast
spoon remaining apple juice mixture over pork roast and sauerkraut
cover
roast 30 to 60 minutes longer , or until meat thermometer registers 155 to 160 degrees
let roast stand 5 to 10 minutes
slice to serve
apple glazed roast chicken and rice
glaze:
in a 1-1 / 2- to 2-quart saucepan stir together vinegar and jelly
heat
stir over medium heat
bring to boiling
boil glaze gently , uncovered , for 20 minutes until syrupy and reduced to about 1 cup , stirring frequently
remove from heat
stir in apple pie spice
divide glaze in half
set aside
chicken:
preheat oven to 325f
skewer neck skin of chicken to back
tie legs to tail
twist wing
place chicken , breast side up , on a rack in roasting pan
sprinkle with salt
roast , uncovered , 1-1 / 4 hours
cut string
place apples around chicken
rice:
meanwhile , in 1-qt
casserole combine rice and seasoning mix , water , and butter
cover
set aside
brush chicken and apples with some of one portion of glaze
sprinkle with pepper
roast chicken and rice together in oven for 1 to 1-1 / 4 hours more or until instant-read thermometer registers 180f when inserted into thickest part of the thigh and juices run clear , brushing with remainder of the glaze portion twice
stir green onion into rice
transfer rice to platter
top with chicken and apples
cover with foil
sauce:
skim fat from juices in roasting pan
discard
pour remaining glaze portion into the roasting pan
using wooden spoon , scrape up any brown bits stuck to bottom of pan
strain
season to taste with salt and pepper
transfer to gravy boat
garnish with sage
makes 6 servings
apple glazed stuffed pork chops
for stuffing , in a large skillet , cook bacon over medium high heat until crisp
remove with a slotted spoon and rain on paper towels
reserve 2 teaspoons drippings in skillet
cook leeks in reserved drippings for 3 to 4 minutes or until almost tender
add the wine , thyme , salt , and pepper
cook and stir until liquid is evaporated
remove from heat
stir in cooked bacon
for glaze , stir together the apple jelly and mustard
set aside
trim fat from chops
make a pocket in each chop by cutting from fat side almost to , but not through , the opposite side
spoon stuffing into pockets with chops
if necessary , secure with wooden toothpicks
sprinkle with additional salt and pepper
place chops on rack of an uncovered grill directly over medium coals or medium low flame on your gas grill
grill about 20 minutes or until juices run clear , turning once , and brushing with glaze the last five minutes of grilling
remove toothpicks before serving
apple goat cheese bruschetta
place bread slices on an ungreased baking sheet, broil 3-4 inches from the heat for 1-2 minutes or until golden brown, combine the apple , goat cheese , thyme , oregano and pepper, sprinkle over bread, broil 1 minute or until cheese is softened
apple granola bread
in medium mixing bowl , combine flours , baking soda , cinnamon and salt
set aside
in large mixing bowl , combine granola cereal , buttermilk , brown sugar , honey and orange juice concentrate
let stand 5 minutes or until cereal is slightly softened
add egg whites and oil
mix well
stir in flour mixture only until combined
stir in chopped apple
spread evenly in 9 x 5 x 3-inch pan coated with cooking spray
sprinkle top of batter with 1 tablespoon granulated sugar
bake at 350 50 minutes or until wooden pick inserted near center comes out clean
let cool 10 minutes
remove from pan
cool completely before slicing
apple green chile clafouti
preheat oven to 350
in a large bowl whisk together the eggs , sugar , half and half , vanilla and salt
whisk in flour
set aside
place butter in a 9"x13" baking pan and place it in the heated oven until melted
tilt the pan so that the butter coats the bottom and sides
spread the green chiles evenly over the bottom of the pan
layer the apple slices over the chiles
sprinkle the cinnamon over the apples
pour the custard mixture over the top
bake for 30 minutes , or until puffy , golden brown , and firm in the center
serve while still warm
apple gruyere french toast with red onion
cut a pocket in each bread slice through the bottom crust , parallel to the cut surfaces
do not cut through the top crust
stuff each with half the cheese and a few onion slices
whisk together eggs , milk , salt , and pepper
pour into a wide , shallow dish
place stuffed bread into custard
turn over after about 2 minutes , then let stand until most of the liquid is absorbed
heat oil over medium heat in a large skillet
place half the apples in a single layer and cook 1 minute
place the stuffed , soaked bread on the apples and cover with the remaining apple slices
cook 1 minute
cover pan , reduce heat to medium-low , and cook 5 minutes
uncover pan , increase heat back to medium , and cook until bottom is golden brown , about 2 minutes
carefully turn bread over and cook until golden , 3-5 minutes
apple ham grilled cheese
combine apples , mayonnaise and walnuts
place a slice of cheese on four slices of bread
layer each with 1 / 3 cup of the apple mixture , a slice of ham and another slice of cheese
cover with remaining bread
butter the outsides of the sandwiches
cook in a large skillet over medium heat on each side until bread is golden brown and cheese is melted
apple icious autumn muffins
preheat oven to 375f
lightly grease muffin cups or spray with cooking spray
using a fork , stir flour with baking powder , baking soda , spices , salt , and brown sugar in a large bowl
whisk egg whites in a medium-size bowl with yogurt and applesauce
add to flour mixture , stirring just until combined
fold in apples
fill muffin cups and bake 15-17 minutes or until toothpick inserted in center comes out clean
cool 5 minutes in pan before removing
muffins freeze very well
apple icious pork tenderloins
salt and pepper the pork to taste, combine all ingredients in the slow cooker / crock pot, cover and cook on low for 7 to 9 hours, serve with rice, serves 4 to 6
apple lemon slush
in a blender , combine apple-juice concentrate , lemon juice and crushed ice, blend until slushy
apple mango crisp
preheat oven to 375, grease a 13x9 cake pan, in a medium bowl , stir together first five ingredients, stir in butter--distributing evenly, set aside, place apples in large bowl , sprinkle with lime juice , then remaining flour, stir to mix , then fold in mango chunks, pour apple-mango mixture into prepared pan, top with oat-sugar mixture, bake for 30 minutes, sprinkle with pecans , bake another 10-15 minutes, cool slightly , serve warm with whipped cream or vanilla ice cream
apple maple breakfast sausage homemade
cut pork into 2 inch pieces and the fat into 1 inch cubes
grind through a 1 / 4 inch grinding plate
you can use a food processor-pulse in small batches
in a small mixing bowl combine the wine , maple syrup , lemon juice and salt / spices
whisk well
in a large mixing bowl combine the meat and wine / spice mixture
mix well to combine
cover bowl and place in refrigerator for 2 hours , up to 24 hours
the longer the better
package in 1 pound amounts and freeze
apple maple brined pork tenderloin
stir water , cider , maple syrup and salt in large container or stockpot until the salt is dissolved
add the pork to the brine mixture
cover and refrigerate for at least 8 hours , but no longer than 12
heat coals of gas grill for direct heat
remove pork from brine mixture and rinse thoroughly under cool running water
pat dry
discard brine
sprinkle pork with rosemary , pepper , and garlic powder
cover and grill pork 4 to 6 inches from medium heat 20 to 25 minutes , turning occasionally , until pork has a slight blush of pink in center and reads 160f on a meat thermometer
apple maple glazed pork tenderloin
sprinkle salt and pepper on all sides of tenderloins
in a small saucepan , combine syrup , jelly and garlic
bring to a boil over high heat and boil gently until thickened and reduced to 1 / 2 cup ,
brush half of syrup mixture over tenderloins
grill , covered over medium coals 10 minutes , turning once
brush remaining syrup mixture over tenderloins
continue to grill 5 to 10
minutes or until instant read thermometer inserted in center of meat registers
160 degrees , turning once
carve tenderloins crosswise into 1 / 4-inch thick slices
apple maple jam
in a large saucepan combine all the ingredients
bring slowly to a boil over medium high heat
stirring constantly bring heat up to high and rapidly bring mixture to gelling point
remove from heat
skim foam
ladle hot jam into hot jars leaving 1 / 4 inch head space
adjust caps and process 10 minutes in a boiling water bath canner
should make 8 half pints
apple marinated roast chicken with grilled apple rings
to make the chicken: combine the apple juice concentrate , maple syrup , vinegar , oil , salt , cinnamon and pepper
put the chicken pieces in a large ziploc bag with the above combined ingredients
marinate this in the fridge for 4 hours , or even overnight , turning occasionally
heat the oven to 375 degrees f
remove the chicken from the marinade and put the pieces into a baking pan and roast for 1 to 1 1 / 2 hours
let it rest for a bit
meanwhile , while the chicken is roasting , pour the marinade into a pot and bring to a boil
reduce the heat and let simmer for about 5 minutes
in a small cup , stir together the cornstarch and water , and then stir it into the marinade
boil for about 1 minute until it thickens
to make the apple rings: stir together in a bowl the butter , maple syrup and cinnamon
add the apple rings and toss to coat
broil the apple rings about 4-6 inches from the heat for about 3 minutes each side , or , cook in a pan for about 2-3 minutes each side
serve the chicken with the sauce and the apples
apple mint jelly  less sugar
boil mint leaves in 1 / 2 cup water for 5 minutes and save liquid, add to apple juice to make 6 cups, mix pectin with 1 / 4 cup sugar and add to apple juice, bring to a rolling boil, stir in remaining sugar and bring to a rolling boil again and boil 1 minute, add mint flavoring to taste and green food coloring to tint, skim off foam if needed, pour into heat-resistant jars with lids and seal
apple no pie cake
cut peeled apples into tiny pieces, beat eggs , then add all ingredients except apples, fold in apples, put in lightly greased pie plate, bake at 350f for 30mins, serve with ice cream , yogurt or cheese slices, grandma recommends granny smith apples !
apple nut cinnamon bundt cake with brown sugar glaze
set oven to 325 degrees
grease and flour a 12-cup bundt pan
in a bowl using an electric mixer beat the oil with white and brown sugar until well blended
add in eggs and vanilla
beat until well combined
in a small bowl combine the flour with baking soda , cinnamon and nutmeg
add to the sugar mixture
mix until combined
fold in the apples and nuts
transfer to the bundt pan and bake for about 1 hour and 30 minutes , or until the cake tests done
cool in pan for 20 minutes , then remove to wire rack
to make glaze: in a heavy saucepan combine butter , brown sugar , white sugar and whipping cream
bring to a boil and simmer over medium heat stirring or whisking constantly for 1 minute
stir in the vanilla
drizzle the warm glaze over the cake
apple nut loaf bread
set oven to 350 degrees, set oven rack to second-lowest position, grease two loaf pans , or 7 mini loaf pans, sift together flour , baking soda , cinnamon and salt, set aside, combine sugar , eggs , oil , sour cream and vanilla, beat well, blend into flour mixture, fold in apples and nuts, pour into prepared pans, bake 1 hour or until loaves test done, bake less time for mini loaves
apple nut muffins with streusel topping
preheat oven to 375 f
grease a 12-cup muffin tin and set aside
into a large bowl , sift together the flour , baking powder , baking soda , salt , cinnamon , and nutmeg
in another bowl whisk together the eggs , buttermilk , and melted butter
add the sugar and whisk to combine
add ot the dry ingredients and mix until just combined
fold in the apples and walnuts
divide the batter among the muffin tin cups , filling each about 2 / 3 full
to make the streusel topping , in a small bowl combine all the ingredients and stir until well combined and crumble
sprinkle about 1 tablespoon of the crumb mixture over the top of each muffin
bake until a tester inserted into a muffin comes out clean , about 25 minutes
remove from the oven and let sit in the muffin tin for 10 minutes
turn out onto a wire rack and let cool slightly before serving
apple nutmeg conserve
in a 6 or 8-quart kettle combine apples , water and lemon juice, bring to a boil, reduce heat , cover and simmer 10 minutes, stir in pectin, return to a full boil , stirring constantly, stir in sugar and raisins, return to full boil, boil hard for 1 minute , stirring constantly, remove from heat and stir in ground nutmeg, ladle into hot , sterile jars, clean rim and adjust lids, process in boiling water bath 5 minutes, cool on wire rack