formido/recipes-20k huggingface dataset:
apple festival brunswick stew
wash chicken , add to large stock pot
add 6 cups cold water
open canned tomatoes , pour in with juice
add frozen vegetables and seasonings
turn on heat to med / low
cover 1 hour , then vent it a little so it won't boil over
cook about 2 1 / 2 hrs longer , stirring every 1 / 2 hour or so
take chicken out and skin , and remove bones
add back into pot and heat through
this can be frozen up to 3 months
also this tends to be a thinner stew , add less water if you desire a thicker stew
serve with yeast rolls , or corn bread
apple feta salad
mix dressing ingredients first so that flavors can blend, in a small skillet melt butter over medium heat, add pecans , sprinkle with sugar and pepper, stir until well coated , spread onto a baking sheet, bake for 5-7 minutes, cool on a wire rack, in a large bowl combine the remaining ingredients, drizzle dressing over salad , add pecans and toss salad right before serving
apple filled acorn squash
combine all ingredients except for squash
preheat oven to 350 deg f
cut squash in half lengthwise and scrape out seeds
place cut side down in baking dish and bake for 25 minutes
mix the other ingredients
turn squash cut side up , fill with apple mix and continue baking for 20 minutes , or until squash is tender
apple filled coffee braid
in a large mixing bowl , dissolve the yeast in the warm water, add butter , sugar , eggs and salt, beating well, stir in the flour and knead until a smooth , satiny dough is formed, cover and refrigerate overnight, cut dough into 3rds, roll each portion out to form a 10x12 sheet, divide sheet of dough into 3 equal strips, spoon about 2 tbsp apple filling down the length of each strip, fold dough over filling to seal filling inside, braid the 3 strips together to make one loaf, repeat for remaining 2 portions of dough, place on greased cookie sheet, cover and let rise about 1 to 1 1 / 2 hours or until puffy and almost doubled, mix egg and milk, brush mixture over loaves, bake at 375 for 20 to 25 minutes or until golden
apple filled crepes
in a bowl , beat the 2 tablespoons of melted butter , milk , flour , salt and eggs together until smooth
set aside for at least 1 / 2 hour , preferrably 2 hours to allow flour to absorb milk and thicken up
meanwhile , core , peel and slice apples
place the second amount of butter into a pan along with the remaining ingredients
saute un medium low heat until soft and slightly brown
set aside and keep warm on minimum heat
preheat a crepe pan or non-stick pan on medium heat
brush butter on the bottom of the pan
pour 1 / 4 cup of the batter into crepe pan and
cook for about 2 minutes or until the top is set and the bottom is slightly brown
gently flip crepe and let cook for another 30 seconds and slide out onto a wax paper
continue until all batter is used
place crepe on working surface , add a two or three tablespoons of apple filling
roll 1 / 2 way and tuck in ends
finish rolling and set aside
serve warm and sprinkled with confectioner's sugar if desired or vanilla ice cream if serving for desert !
apple filled sweet potato
heat oven to 375f
prick sweet potatoes with a fork to allow steam to escape
bake for 35 to 45 minutes or until fork tender
cut thin lenghwise slice from top of each sweet potato
scoop out inside , leaving a thin shell
set shells aside
in large mixer bowl place hot sweet potatoes and remaining ingredients , except apple , chopped pecan and pecan halves
beat at medium speed , scraping bowl often until well mixed and no lumps remain
by hand , stir in apple and chopped pecans
place shells on a 15x10x1" baking pan
fill shells with sweet potato mixture
if desired , garnish each potato with pecan halves
bake for 15 to 20 minutes or until heated through
spoon hot sweet potato mixture into serving bowl
if desired toast pecan halves and use to garnish sweet potato mixture
apple filling for pies
sprinkle lemon juice over apples in saucepan
mix next four ingredients together and add to apples
mix well
add very hot juice to pan , cook , stirring constantly until thickened
remove from heat and cool
fill a well chilled 9 inch pastry lined pan and cover with top crust
bake on lowest rack at 425 for 10 minutes , and finish baking on center rack until bubbling , about 20 minutes more
apple fizz
pour the schnapps and cranberry juice into a chilled champagne flute, stir, top up with champagne, stir, garnish with a small wedge of green apple
apple flapjacks
preheat the oven to 190 degrees, place the apples in a small saucepan together with the lemon juice and a, little water, bring to the boil, cover and simmer for 10 minutes or until the apple is soft then mash the, apple to a soft pure, melt the butter , sugar and syrup in another saucepan , but do not let the, mixture boil, stir in the oats , cinnamon and salt and mix well, press half the mixture into a 20cm / 8 inch sandwich tin, spread the apple pure on top , then cover with the remaining flapjack, mixture, bake for 25 minutes , or until golden brown, remove from the oven and mark into slices , but leave to cool before, attempting to remove from the tin
apple flip
pour cider into a champagne flute, top with champagne, sip away , enjoying the delightful taste of fall apples !
apple flory    a puff pastry tart  scotland
peel , core & slice the apples & place them in a saucepan with the sugar & water , then cook them over medium-low heat until reduced to a pulp
mix in the cinnamon & zest & add more sugar if necessary
preheat the oven to 425 degrees f
roll out the pastry thinly & use half of it to line a deep 8-inch pie plate
spoon in the apple mixture , then gently warm the marmalade to soften it before spreading it carefully over the apple filling
use the remaining pastry to make a top for the pie , & dampen the edges slightly before sealing them together completely & fluting them
roll out the trimmings from the puff pastry & make pastry leaves or other decorative items for the top of the tart
brush the top with milk & bake in the hot oven for 10 minutes , before reducing the oven's temperature to 375 degrees f , & bake the tart another 20-25 minutes , or until well risen & golden brown
serve warm with cream
apple foldovers with apple glaze
heat oven to 375f in small bowl , mix walnuts , brown sugar and butter with pastry blender or fork until crumbly
in medium bowl , stir together apples , flour and 1 / 4 teaspoon cinnamon
set aside
unroll crusts on work surface
cut each crust into quarters
place about 1 / 4 cup apple mixture on one half of each pie crust wedge
sprinkle with walnut mixture
fold untopped half over filled half
press edges with fork to seal
prick top with fork
place on ungreased large cookie sheet
bake for 22 to 28 minutes or until golden brown
while foldovers are baking , in small bowl , stir together glaze ingredients until smooth
cool foldovers about 10 minutes , then drizzle glaze over
then let cool completely
apple french bread bake
preheat oven to 350 degrees
cut bread into 3 / 4 inch cubes
place 6 tbsp butter into bottom of a large baking pan
melt in oven
add bread cubes and toss to coat evenly
bake bread until crisp and slightly browned , stirring occasionally
remove bread from oven and raise temp to 400 degrees
simmer brown sugar , water , and cinnamon in a saucepan until the sugar is dissolved and it is syrupy
add 2 tbsp butter to mixture while hot and stir until melted
peel and core apples and cut into a small dice
combine apples , bread cubes , cream cheese cubes , and walnuts
pour syrup over all and toss to coat
butter a 9x13 inch dish well
pour mixture into buttered dish and spread evenly
bake in 400 degree oven for 40 minutes
if browning too quickly , loosely cover with aluminum foil
serve warm topped with whipped cream or ice cream !
apple french toast casserole
melt the butter in a large skillet and add apples
cook and stir for 5 minutes
add brown sugar , water , and cinnamon and continue to cook and stir for 10 minutes until apples are tender
spoon mixture into 13x9 baking dish
cover apples with bread slices , making sure to cover the entire surface
trim the bread to fit if you must
beat eggs until foamy , then beat in milk and vanilla
pour egg mixture over the bread slices
cover the dish with plastic wrap and refrigerate overnight
in the morning , remove the dish from the refrigerator and let it stand while oven is preheated to 375 f
bake uncovered for 35 minutes , or until bread is golden and firm
let sit 10 minutes before serving
to serve on a platter , run a knife around the edges of the casserole , place platter on top of casserole , and carefully flip
to serve individually , use a spatula to remove serving , place serving plate on top of serving and carefully flip so apple side is up
apple fried pies
for the filling: add butter to a large saute pan and melt
add apples , sugar , cinnamon and lemon juice and cook over medium heat until the apples are soft , about 15 minutes
remove from heat and cool
when the filling is cool , roll the biscuits out on a lightly floured surface so that each biscuit form a 7 to 8-inch circle
place 2 to 3 tablespoons of the filling on 1 / 2 of each circle
brush the edges of the circle with water
fold the circle over the filling to make a half-moon shapes
seal the edges , by pressing the edges with the tines of a fork
this is inportant
heat a deep fryer or a deep pot halfway filled with oil to 350
carefully add the pie to the oil , 1 at a time and fry until golden brown , turning the pie as necessary for even browning , about 5 to 8 minutes
drain on paper towels
sprinkle with powdered sugar immediately
apple friendship bread
to the batter add the apples , eggs , baking powder , oil , baking soda , milk , vanilla , cinnamon , nutmeg , 1 cup sugar , flour , salt , and nuts
grease bottom and sides of 2 large loaf pans or spray with pam
mix cup sugar and 1-1 / 2 tsp cinnamon in a small bowl
dust the insides of each of the pans with half of the mixture , making sure to cover the bottom and sides well
pour batter evenly into the 2 pans and sprinkle with remaining sugar mixture over top of the batter
bake for approximately 1 hour cool until the bread loosens from the pan easily
turn onto serving dish
may be served warm or cold
enjoy
apple fritter cake
for filling: make your filling by combining apples , sugar , water , cinnamon and cornstarch in a small saucepan
cook on low heat for 5 to 7 minutes , stirring constantly until the sauce is thickend and the apples are a bit soft
set aside to cool
in a small bowl , mix the brown sugar and cinnamon together until well combined and set aside
for cake: preheat oven to 350
grease and flour a 913 baking dish
set aside
cream butter and sugar until light and fluffy , about 3 minutes
add applesauce and vanilla and mix till combined
add the eggs , one at a time , beating well after each addition
sift the dry ingredients together
add the dry ingredients to the batter in three parts alternating with the yogurt in two parts , beginning and ending with the dry ingredients
beat until just combined
spoon half of the batter into the prepared pan
spoon the cooled apple mixture over the batter carefully and spread as evenly as possible
sprinkle 2 / 3 of brown sugar cinnamon mixture over apples and cover with the rest of the batter
sprinkle the rest of the brown sugar cinnamon mixture over the top
bake for 45-55 minutes , until a toothpick inserted into the center of the cake comes out clean
for glaze: while the cake is baking , make the glaze
in a bowl , mix the powdered sugar , vanilla , and milk until the glaze is desired consistency
when the cake comes out of the oven , immediately but carefully pour onto hot cake
try to pour as evenly as possible
you might have to pick up the cake and tilt it to spread the glaze evenly
i even poured some out that pooled at the corners and repoured that over the top
let the cake sit for awhile for the glaze to set
apple fritter rings
in a bowl , beat egg , milk and 1 teaspoon vegetable oil, mix together sugar , baking powder , and salt, stir into egg mixture until smooth, peel , core , and slice apples into 1 / 2-inch rings, in an electric skillet , heat 1 1 / 2 cups oil to 375, dip apple rings into batter, fry , a few at a time , until golden brown, drain on paper towels, combine sugar and cinnamon, sprinkle over hot fritters, serve warm
apple fritters
mix dry ingredients, in separate bowl , beat eggs , stir in milk and apples, combine with dry ingredients, drop 1 tablespoon at a time into hot 375 deg f, fat, fry until golden brown, drain and serve sprinkled with confectioners' sugar , and / or maple syrup
apple fritters   e zrrr than e z
peel and core apples with apple corer
slice apples into 1 / 4" slices forming apple rings
sprinkle apple slices with lemon juice to prevent browning
mix together pancake mix , water and nutmeg
add enough oil to fry pan to have at least 1" oil
heat oil to approx 350 degrees f on medium heat
coat 3-4 apple slices in batter and fry in oil about 1-2 minutes per side or until golden brown
remove rings and place on a flat brown paper bag for draining
repeat for all of the other apple rings
let rings cool for about 5 minutes
dust fritters with powdered sugar
apple fritters  atk   america s test kitchens version
heat 3 cups of vegetable oil to 350 degrees farenheit on medium-high heat in a large shallow pot
glaze: combine confectioners sugar , 1 / 4 celsius cider , 1 / 4 t
ground nutmeg and 1 / 2 t
ground cinnamon and set aside
mix dry ingredients
chop peeled granny smith apples into 1 / 4" cubes
place into dry ingredients and toss
whisk 2 eggs and melted butter , then add in 3 / 4 celsius cider
mix with a large spoon or spatula only until incorporated
measure 1 / 3 cup portions of the batter and place into the oil (no more than five fritters at a time and press the center down to flatten a bit with a large spoon , allowing fritter to be of equal thickness
fry 3 minutes until nicely browned and flip , frying other side for 3 minutes
drain on a paper towel-lined baking sheet
spoon 1 tablespoon of glaze over each fritter and spread over entire surface
wait ten minutes before enjoying
apple fritters    cook s country
1
spread prepared apples in single layer on paper towellined baking sheet and pat thoroughly dry with paper towels
combine flour , granulated sugar , baking powder , salt , cinnamon , and nutmeg in large bowl
whisk cider , eggs , and melted butter in medium bowl until combined
stir apples into flour mixture
stir in cider mixture until incorporated
2
heat oil in dutch oven over medium-high heat to 350 degrees
following step 1 , use 1 / 3-cup measure to transfer 5 heaping portions of batter to oil
press batter lightly with back of spoon to flatten
fry , adjusting burner as necessary to maintain oil temperature between 325 and 350 degrees , until deep golden brown , 2 to 3 minutes per side
transfer fritters to wire rack set inside rimmed baking sheet
bring oil back to 350 degrees and repeat with remaining batter
let fritters cool 5 minutes
3
meanwhile , whisk confectioners sugar , cider , cinnamon , and nutmeg in medium bowl until smooth
top each fritter with 1 heaping tablespoon glaze
let glaze set 10 minutes
serve
forming fab fritters
1
use a 1 / 3-cup measure and a spoon to carefully and gently portion batter into the hot oil
2
use the spoon to gently press on each fritter
the flattened shape helps the interior cook through
apple fritters fun
sift together flour , sugar , salt , and baking powder
add milk and egg , beat until the batter is smooth
fold in chopped apple
drop by the teaspoonfuls into hot oil and fry approx 2-3 minutes until golden brown
remove fritters and allow to drain over paper towel lined plate
while still warm , roll fritters in sugar mixture of choice
serve warm
apple fritters with cinnamon sugar and caramel sauce
fritters - pour oil into a medium saucepan until one-third full
heat over medium high heat until hot
combine the flours and sugar with enough ice cold water to make a batter the consistency of thickened cream
coat the sliced apples in the batter and deep fry in batches for 3 to 4 minutes or until golden , remove to a wire rack to drain
cinnamon sugar - combine the sugar and cinnamon in a small bowl
caramel sauce - combine the butter and sugar in a small saucepan , place over medium heat and cook 3 - 4 minutes or until sugar is dissolved , stir in the cream and simmer for 2 - 3 minutes until sauce thickens
place the fitters on serving plates , sprinkle with the cinnamon sugar , pour over caramel sauce and enjoy
apple galette
in a large bowl combine flour , sugar and salt
add 1 / 2 cup cold butter and cut into dry ingredients until it resembles coarse meal
add egg yolk and 2 tablespoons water , stir until mixture forms a ball
form dough into flat disk , wrap in plastic wrap and chill about 1 hour
peel and core apples , cutting each into 8 wedges
in a pan over medium heat add remaining 2 tablespoons butter
add apples
cook apples over heat until edges slightly brown , then add brown sugar and nutmeg
cook another 2-3 minutes
remove from heat
roll dough into circle on lightly floured surface
carefully transfer dough to parchment-lined baking sheet
pour apple mixture into center of pastry mounding apples in center
gently fold edges of dough over apples , pleating as you go , leaving an opening about 4 inches wide in the center
brush pastry with beaten egg
bake in 375 degree oven about 40-45 minutes
apple galette with puff pastry
preheat oven to 400f
thaw 1 sheet of puff pastry , about 30-40 minutes
once thawed , unfold
if it cracks , press the seams together with wet fingers
place on a baking sheet lined with parchment paper
a four sided baking sheet works best in case of drips
halve apples , core>with melon-baller , peel apples
slice into thin half moons
place into a bowl
combine sugar and spices
pour over the apples and toss to coat
you will make 3 rows of apples , leaving almost an inch of pastry exposed , all the way around
overlap the apple slices one on top the other covering the apple by 2 / 3 because the apples will shrink while baking
dot apple slices with butter
make egg wash and brush over the exposed pastry crust
bake for about 15 minutes
rotate once during baking
if the crust is puffed up and golden brown and apples tender , it's done
meanwhile -- in a glass bowl add the calvados to the apricot preserve
warm in the microwave for 20-30 seconds and stir
warm a bit longer if necessary to thin
while the galette still hot , brush with apricot & calvados mixture
serve warm with a small scoop of vanilla ice cream
apple ginger chicken marinade
in a 4-6 cup volume bowl whisk together apple juice , apple cider vinegar and vegetable oil
next whisk in the honey
it is helpful to use the same measuring cup that you just measured the vegetable oil in , to allow the honey to easily slide out
continue whisking until combined
whisk 1 tbsp ginger
mince 3-4 garlic cloves according to size of cloves and taste
whisk in garlic
marinade 4-8 chicken breasts , depending on size , in large lidded bowl or disposable zip top baggie
this makes a lot , over 2 1 / 2 cups , but with these ingredients on hand , its easy to mix up more if you need it
marinate chicken at least 8 hours in refrigerator
grill or bake as desired
apple ginger cranberry pie
in a large bowl , stir together the apples , cranberries , crystallized ginger , sugar , salt , flour , lemon juice
pour into 9" deep dish pie shell lined with pastry
cut remaining crust into strips and weave on top of pie to create lattice top , or place whole crust onto top and cut slits in top for venting
bake at 400f for 1 hour in lower third of oven , covering edges with foil if getting too dark
transfer to rack for cooling , serve with vanilla ice cream
apple ginger mint iced tea
combine tea bags , ginger , apple and mint in a tea pot, fill with boiling hot water and steep for 5 minutes, pour and strain into ice-filled pitcher, add apple cider and honey as desired, fill individual glasses with ice and serve
apple ginger mixed chutney
you will need 6 one-pint jars and about 4 to 5 pounds of tart apples for this recipe
prepare all ingredients before beginning
peel , core and dice apples
chop and remove seeds from lemons , but do not peel
peel and chop onions
peel and roughly chop garlic
do not mince
peel and finely chop ginger root
bring cider vinegar to a boil over low heat , using a large saucepan
add apples and cook until the mixture returns to a simmer
add remaining ingredients and cook gently for 20 minutes , stirring often
spoon chutney into glass jars which have been washed in hot soapy water and rinsed with boiling water
seal tightly
cool and store in refrigerator
apple ginger muffins
combine raisins , orange juice , crystallized ginger , cinnamon , apple , banana , orange juice concentrate , and lemon juice in a large bowl
let sit at least 1 hour
add milk and egg
combine whole wheat and soy flours and baking powder
add to liquid mixture
fill muffin tins 2 / 3 full
bake at 375 degrees for 15-18 minutes
apple ginger oatmeal
in a medium saucepan , bring the water and salt to boil , then add the oats , apple , rasin and pumpkin pie spice
cook over medium heat , stirring frequently , until the oats are soft stir in the almonds
to serve , divide between two large bowls
sweeten with syrup and top with milk
apple ginger pork chops  by guy fieri
in a resealable plastic bag , add the chops , apple cider vinegar , 1 tablespoon extra-virgin olive oil , ginger , garlic , lemon juice , salt and pepper
marinate for 30 minutes
preheat oven to 350 degrees f
in a large saute pan heat 1 tablespoon extra-virgin olive oil to almost smoking , then add pork chops , shaking off excess marinade
brown on both sides , then place on a sheet pan and put in the oven for 20 minutes or until internal temperature reaches 135 degrees f
in the same saute pan deglaze with wine then add onions , apples and raisins and cook until apples are soft and onions are translucent
add butter salt and pepper , to taste , and keep warm
remove chops from oven and add to the apple mixture
serve hot
apple ginger streusel coffee cake
heat the oven to 350f butter and flour a 10-cup bundt pan and set aside
for the streusel: blend the brown sugar , ginger , cinnamon , flour , and butter with your fingers or a pastry blender until the mixture resembles large breadcrumbs
mix in the walnuts and refrigerate until ready to use
for the cake: sift together the flour , ground ginger , nutmeg , baking powder , baking soda , and salt into a large bowl
stir in the ginger and set aside
in a large mixing bowl , beat the butter with an electric mixer until light and fluffy
gradually add the sugars , continuing to beat until very light
add the vanilla and then the eggs one at a time , beating each one in well before adding the next
alternately stir in the flour mixture and the buttermilk , until he batter is just mixed
don't overeat or your cake will be tough
gently stir in the chopped apple
pour half the batter into the prepared pan
sprinkle with a third of the streusel
pour in the remaining batter and top with the remaining streusel
the streusel will sink in a little during baking to make a swirl
bake until the top of the cake is firm , about 40 to 45 minutes
cool for 15 minutes in the pan on a wire rack
invert the cake onto a serving platter , dust with confectioners' sugar , and serve slightly warm or at room temperature
apple gingerbread
preheat oven to 325
coat a loaf pan with nonstick spray
in a large bowl , combine the flour , salt , and baking soda with a whisk
using a whisk disperses the baking soda evenly
in a separate bowl , whisk sugar , oil , and eggs vigorously until color lightens
now add applesauce , buttermilk , and ginger
fold into dry mixture
gently fold in raisins and pecans
immediately pour batter into pan and bake 5560 minutes
test with skewer
wait 10 minutes before removing bread from pan
glaze then cool bread completely on rack