formido/recipes-20k huggingface dataset:
autumn pumpkin apple cider bread
preheat oven to 350
in saucepan , boil cider until it's reduced to about 1 / 4 cup
let it cool
in bowl , whisk together well pumpkin pure , eggs , oil , brown sugar , zest , and cider
in bowl , sift the flour , baking powder , salt , baking soda , mace , cinnamon and cloves
add the walnuts
stir batter just until combined
pour batter to a well-buttered 8 1 / 2" x 4 1 / 2" loaf pan
bake in middle of oven 1 hour , or until a tester comes out clean
let bread cool in the pan
autumn pumpkin bread
preheat oven to 350f and spray 2 loaf pans with cooking spray
mix together the first 7 dry ingredients in the bowl of an electric mixer
add pumpkin , oil , sugar and eggs
mix well
add dry ingredients , mix well
mix in nuts and raisins by hand
pour the mixture into prepared loaf pans and bake 50-55 minutes until done
cool on wire rack for 15 minutes , remove from pans to wire rack and cool completely
if glazing , mix glaze ingredients together with a spoon and drizzle over loaves
top with walnuts
autumn pumpkin cream cheese pie
preheat oven to 350, combine cream cheese and condensed milk until smooth, stir in pureed pumpkin , spice and eggs, mix until well combined, pour into pie shell, bake for 45 minutes or until knife inserted 1 inch from the edge comes out clean, serve warm and enjoy !
autumn pumpkin crisp w creamy frosting
heat oven to 350, line bottom , sides of 9 x 13 pan with waxed paper, combine pumpkin , milk , sugar , eggs and cinnamon , pour into pan, pour dry cake mix over mixture, evenly place nuts into mix, spoon the melted butter over nuts evenly, bake 50-60 minutes, invert into tray and peel off waxed paper, mix cream cheese , cool whip and powdered sugar, frost and refrigerate
autumn pumpkin gingersnap pie
pour the half & half into a large bowl, add the vanilla pudding mix and with whisk , beat for 1 minute, let it stand for 5 minutes, fold in the whipped cream , chopped gingersnaps , pecans , pumpkin and spice, spoon mixture into the crust, freeze pie until firm--overnight , or at least 6 hours, let soften for 10 minutes before serving
autumn pumpkin hazelnut pie
preheat oven to 350, in medium mixing bowl , combine first 6 ingredients, mix well, pour into crust , then sprinkle with the hazelnuts, bake 50-55 minutes or until knife inserted off center comes out clean, cool pie on wire rack and chill before serving with whipped cream
autumn pumpkin muffins
preheat oven to 350f spray 18 muffin tin openings with non stick cooking spray
combine flour , baking powder , baking soda , cloves , cinnamon , nutmeg , and salt in medium bowl
set aside
in bowl of an electric mixer , combine pumpkin , oil , sugar , and eggs , then mix until well blended
add set-aside dry ingredients and mix well
by hand , stir in walnuts and raisins
pour batter evenly into prepared muffin tin openings
bake 20-23 minutes
cool in pan 15 minutes
remove from pan and cool completely
for orange glaze:
combine confectioner's sugar , orange peel , and orange juice in small bowl
stir with spoon to blend
spoon glaze over top of cooled muffins , letting excess glaze run down sides
sprinkle with additional nuts before glaze hardens
autumn pumpkin popcorn
mix sugar and pumpkin pie spice together in small bowl
pop corn in your microwave according to package directions , or your microwave settings
remove from microwave and open bag
sprinkle pumpkin spice mixture over hot popcorn and shake up to distribute evenly
enjoy !
autumn pumpkin soup
in a soup pot over medium heat , melt butter
add onion and celery and saute until tender , about 5 minutes
add 1 cup of the stock and simmer , covered , for 10 minutes
transfer to a blender in batches and puree until smooth
return to pot and add the remaining three cups of stock , wine , sage , salt , thyme , and pumpkin
simmer until flavors are blended , about10 minutes
ladle into bowls , top with a few apple pieces and sprinkle with parmesan
autumn pumpkin spice 4 layer bars
heat oven to 435
combine the sugars , flour , then butter
combine until it is crumbly
stir in the nuts , and set aside 1 1 / 2 cups of mixture
press the remaining mixture into a 13x9 baking dish , including half up sides of dish
pour the mincemeat over crust
combine the remaining ingredients , except crumb mix , and mix well
pour over the mincemeat layer
spread the remaining crumb mixture over that
bake for 15 minutes , and reduce the heat to 350
bake 40 minutes , or until golden brown on edges
let cool , cut into bars
autumn pumpkin spice fudge
in 3 quart saucepan , combine sugar , milk , syrup , pumpkin , & salt, bring to a boil over high heat , stirring constantly, reduce the heat to medium , continue boiling , do not stir, when mixture heats to 232 deg, on candy thermometer remove from heat, stir in pumpkin pie spice , vanilla , butter& the nuts, let cool to lukewarm, beat until very thick& until it loses some of its gloss, quickly , pour mixture into greased 8-inch square pan, when fudge is firm , cut into pieces
autumn pumpkin spice muffins
heat the oven to 400f
grease 12 muffin tins or lined cups
in a large bowl: combine all ingredients except for pumpkin , butter , buttermilk , and eggs
in seperate bowl , combine the rest of ingredients
mix into the flour mxture until moistened
spoon the batter into the cups
bake about 20 minutes or until a toothpick comes out clean
let cool before removing from the tins
autumn pumpkin spice pancakes
in a bowl , sift the dry ingredients, next , stir in milk , pumpkin , and apple butter, in a separate bowl , beat the egg whites into stiff peaks, carefully fold whites into batter, combine, use 1 / 3 cup batter for each pancake, brown on each side, flip to brown evenly
autumn pumpkin waffles
combine flour , baking powder , spices and salt in a large batter bowl
set aside
using a medium sized bowl slightly beat egg yolks
whisk in milk , pumpkin , oil , butter and vanilla
add pumpkin mixture to flour mixture , stirring to combine
in a small bowl , beat egg whites until stiff peaks form , gently fold into pumpkin mixture
bake in preheated , lightly oiled waffle baker according to manufacturers instructions
i have a small waffle baker and this makes about 14 waffles
autumn quinoa   butter beans
melt the margarine in a 2-quart saucepan over medium-high heat
add the onion and ginger , and cook , stirring , until the onion is softened
stir in the orange juice , water , honey , salt , coriander , cardamom , and nutmeg
bring to a boil
stir in the sweet potato and squash
bring to a boil
cook , uncovered , 7 minutes
stir in the butter beans and quinoa , and return to a boil
reduce the heat and simmer , covered , 15 minutes
stir in the cranberries
simmer , covered , 5 minutes longer
autumn ratatouille
over medium-low heat , add the oil to a large skillet with the garlic and onion , stirring occasionally , until the onion has softened
add the acorn squash , zucchini , red bell pepper , green bell pepper , carrot , and salt , and cook over medium heat , stirring occasionally , for 15 minutes or until the vegetables are tender
stir in a few grinds of pepper and soy sauce to taste
autumn reuben dip
preheat oven to 350 degrees, combine all ingredients gently in a medium sized bowl, spread in a 9x13-inch baking dish, top with a bit more shredded provolone , if desired, bake for 25 minutes, serve warm with rye rounds or your choice of dippers
autumn romance vegetable stew provencale
sprinkle eggplant with salt and allow to drain in colander for 30 minutes
thoroughly rinse before adding to other vegetables
sear all veggies first in a large pan on top of stove over high heat until they wilt
place veggies in large crock pot with other ingredients and cover , cooking on low for 5-6 hours or until vegetables are tender
serve with crusty bread and wine , if desired
autumn root stew
slice the butternut squash lengthwise and place the two haves pointing upwards on a non-stick baking tray
spooning out the seeds and put them on the tray beside the squash
bake at 350f for 20 minutes or until the flesh is soft
while the squash is baking , put the bacon in a frying pan and cook it
remove the bacon and leave the bacon fat in the frying pan
chop or tear the bacon into small pieces and set aside
add the diced onion , diced ginger and peanuts to the bacon-fat frying pan and saute until the onions are translucent and the peanuts are a darker brown shade
set aside with the bacon
remove the squash from the oven and use a spoon to extract all of the flesh from the squash
add the flesh and the toasted seeds to a large stockpot
peel and cube the sweet potatoes , adding them to the stock pot
peel and chop the carrots and parsnips , adding them to the stock pot
add the water , can of coconut milk , bay leaves , parsley , mesquite powder , chili powder , salt and pepper to the stock pot and stir
put the stockpot on a stove top element set on medium for 30 minutes and cover
add the set aside onions , peanut , ginger , bacon and cook for another 10 minutes
serve and set aside portions for later
freezing or canning is recommended
autumn salad with apples and candied walnuts
nuts: preheat oven tp 350 degrees
combine walnuts and butter in glass baking dish
bake 15 minutes , stirring every 5 minutes
combine sugar and pepper and toss warm walnuts in mixture to coat
let cool and store in jar in fridge
dressing: blend all ingredients , except oin in processor or blender
with it running , slowly add oil
salad: assemble and toss with dressing right before serving
to keep apples from turning brown , place slices in a zip lock with a little lemon juice and water and shake
autumn salad with bleu cheese
combine the first 6 ingredients in a jar, cover and shake, vigorously, chill to blend flavors, before preparing salad , chop the, apples and put a little of the dressing on the apples to prevent, them from browning, shake dressing again and toss with salad greens ,, drained apples , and bleu cheese, garnish with toasted pecans
autumn salad with red wine vinaigrette
combine first 9 ingredients in a bowl , stirring with a whisk
combine salad greens , romaine lettuce , asian pear , apple , and red onion in a large bowl
drizzle with vinaigrette , and toss well to coat
sprinkle with crumbled goat cheese
serve immediately
autumn sausage casserole  in the crock pot
if you are going to use uncooked sausage , brown on the stove top , and drain before adding to the crockpot
otherwise , line your 4 quart sized crock pot with a slow cooker liner , dump ingredients into the crock , and stir well
cover and cook on low for 3 1 / 2 to 4 hours , or until the orange vegetable is tender
stir once during the cooking time
i have not made this on high but am guessing an hour with more frequent stirring
autumn sausage soup
cut sausage into 1 inch pieces , then in half again, in a frying pan heat oil cook sausages for 3 minutes, add diced potatoes cook for 2 minutes set aside, in a large soup pot add beef stock , carrots celery , rutabaga , onion, boil 20 minutes or until vegetables are tender, add sausage , potatoes , kidney beans , tomato paste , salt and pepper, simmer for 10 minutes, add green pepper and parsley simmer another 5 minutes
autumn soup
brown beef , add onions, cook until tender, stir in remaining ingredients, heat through, enjoy !
autumn soup to warm the soul
heat the oil in a large flameproof casserole
add the onion , carrots , swede and green pepper and fry
gently for 3 minutes until the vegetables are soft but not coloured
2 stir in the tomato puree , stock and lentils , and season to taste with salt and pepper
bring to the boil , then lower the heat , cover and simmer for 20 minutes until the vegetables are just tender
meanwhile , put the sausagemeat , breadcrumbs and rosemary in a
bowl
mix thoroughly with your hands , then shape into 12 small balls
peel and core the apple , then cut into 1 cm dice
add with the cinnamon to the soup potato and sausagemeat balls and simmer for a further 25 minutes until all the vegetables are tender
taste and adjust seasoning , then serve hot , sprinkled with chives
autumn spice bread
grease 2 loaf pans
set aside
combine flour , soda and spices
cream butter with sugar and pumpkin , blend in eggs
at low speed add dry ingredients to egg mixture
mix in chocolate and one cup walnuts , stir to blend
pour into pans and sprinkle with 1 / 2 cup nuts
bake 350 for 1 1 / 2 hrs , top with glaze
for glaze:
combine dry ingredients , blend in cream or milk till misture becomes the consistency of glaze
spread on loaves with removed from oven
sprinkle remaining nuts on
after 5 minutes , remove from pans and cool on rack
autumn spice cupcakes with pumpkin spice frosting
cupcakes:
preheat oven to 350f
sift cake mix into a medium mixing bowl until all lumps are removed
then add water , pumpkin and eggs and thoroughly combine with a hand-held mixer
spoon batter into muffin pan cups lined with paper liners , filling each cup 1 / 3-full
bake for 20-22 minutes or until a toothpick inserted into center of thickest cupcake comes out clean
allow to cool on a wire rack for one hour
frosting:
in a medium mixing bowl , combine butter , pumpkin , milk , vanilla , cinnamon , nutmeg and cloves
add powdered sugar one cup at a time , blending with a hand-held mixer and scraping sides of bowl with a rubber spatula until a smooth and spreadable texture is met
if desired , add food coloring for an extra festive orange color
frost cooled cupcakes
autumn spice pound cake w  pomegranate glaze
preheat oven to heat oven to 350 degrees, grease and flour tube pan, cream shortening and sugar thoroughly, mix in eggs , pumpkin and juice, blend in flour , soda , salt , baking powder , and cinnamon, stir in apples, pour into prepared tube pan, bake 65 to 70 minutes or until wooden pick inserted in center comes out clean, allow to cool for 15 minutes then remove from pan to cool completely, after about an hour when cake is cooled , mix glaze and drizzle over cake
autumn spiced banana cake
preheat oven to 350 degrees
spray a nonstick 12 cup bundt pan with baking spray
set aside
in a large mixing bowl , mix together the flour , sugar , spices , salt & baking soda
in a separate mixing bowl , combine oil , buttermilk and eggs
whisk together and add to flour mixture
mix just until combined
add in chopped bananas and walnuts
stir gently to blend
pour batter into prepared pan and bake until toothpick inserted into center comes out clean and cake has puuled away from edge of pan , about 55 minutes
let rest in pan about 5 minutes
invert cake onto a coolong rack and let cool completely
place on a pretty cake plate dust with confectioners' sugar , if desired
serve with a dollop of whipped cream - yummy !
autumn spiced sweet potatoes  south beach
peel potatoes and chop into medium sized chunks
cover with water in large pot and boil until pieces are easily pierced with a fork
while sweet potatoes cook , toast pecans on rimmed cookie sheet
remove sweet potatoes from water , add buttermilk , butter , and spices , and mash together
with hand mixer or immersion blender , whip potatoes until smooth
transfer potatoes to serving dish and top with chopped pecans
serve immediately , or keep warm , uncovered , in a 200 f oven
autumn spicy icy
blend all until smooth
autumn squash   pepper casserole
preheat oven to 400f
cut squash into 1-inch cubes if too large
in a large bowl , toss together squash , bell pepper , olive oil , garlic , parsley , black pepper , and salt to taste
pour into a 2 quart flat baking dish
sprinkle parmesan evenly over the top
bake squash approximately 50 minutes until tender
can use cooking spray instead of olive oil
can use 1 green and 1 red pepper if desired
autumn squash soup
cut the squashes in half vertically and arrange them face-up on a sheet pan
drizzle 1 tablespoon of olive oil on top of the squash and bake in the oven at 400 degrees for about an hour
remove the squash when its tender and soft
set aside to cool
chop up the onion , garlic , and jalapeo and put them in a big soup pot with the other tablespoon of olive oil over medium heat
saute for about 10 minutes until the vegetables begin to soften , stirring frequently
add in the vegetable stock , coconut milk , and a sprinkle of salt and pepper
chop up the sage and thyme and add it to the pot and stir
remove the squashes from their skins by either scooping out the flesh or cutting into big moons and slicing like a cantaloupe
drop the cooked squash into the soup
pour in the maple syrup and stir
puree the soup with an immersion blender or with your food processor or blender
when the soup is smooth , its ready to eat
adjust seasonings to your taste
i love curry seasonings in squash soup , and i bet it would be a nice addition if youre a curry lover
if you like it a little thinner , you can always increase the amount of vegetable stock in the recipe
autumn squash soup
autumn stew
in a large saucepan , cook and stir meat until brown, drain off fat, cook and stir onions with meat until onions are tender , almost 5 minutes, stir in all remaining ingredients, heat to boiling, reduce heat, cover and simmer at least 40 minutes or till vegetables are tender
autumn stuffed pork loin with cider gravy
butterfly the pork loin so that it can be stuffed
cut kitchen twine into lengths for tying , lay out on work surface , then place roast on top
chop onion and celery into the same size chunks
saute in oil until softened
stir in apples , also cut to size , then 1 tsp thyme , garlic , and a pinch of regular salt
saute just 1-2 minutes more , so as not to burn the garlic
remove from heat , let cool , and spoon this filling onto the roast , leaving 1 1 / 2 inches at each end without filling
this will help keep the filling from oozing out during baking
fold pork over and tie securely
sprinkle the outside of roast with coarse salt , ground pepper , and the rest of the thyme
place on a rack in a roasting pan , pouring 1 cup chicken broth into the bottom
roast at 325 f until meat reaches at least 145 internally
approximately 90 minutes
let meat rest , loosely tented with foil , while you prepare gravy
bring pan drippings plus cider and remaining 1 cup chicken broth to a simmer , scraping up any bits on the bottom of pan
combine flour and water til smooth , then slowly add to the gravy , to thicken
use as little thickener as possible , to make a thin gravy
autumn sweet potato  or pumpkin  muffins
preheat oven to 375f
lightly coat 12 muffin cups with nonstick cooking spray
in a large bowl , sift and whisk together flour , sugar , baking powder , baking soda , salt , cinnamon , and ground ginger
in another bowl , stir together sweet potato or pumpkin , soy milk , egg whites , oil , and vanilla until blended
make a well in center of dry ingredients
add milk mixture and stir just to combine
stir in crystallized ginger
spoon batter into prepared muffin cups
bake for 15-20 minutes , or until a toothpick inserted in center of one muffin comes out clean
remove muffin pan to wire rack
cool for 5 minutes before removing muffins from cups
finish cooling on rack
serve warm or cool completely and store in an airtight container at room temperature
autumn tea
place the tea bags in a large heat-proof bowl and add the boiling water, cover and steep for 8 minutes, discard tea bags, add the remaining ingredients to tea and stir until sugar is dissolved, serve warm or cold
autumn tea
place the tea bags in a large heat-proof bowl, add boiling water, cover and steep for 8 minutes, discard tea bags, add the remaining ingredients to tea, stir until sugar is dissolve, serve warm or over ice
autumn trifle w  roasted apples  pears and pumpkin caramel sauce
for cinnamon pastry cream: whisk yolks and 1 / 2 cup milk in large bowl
add sugar , flour , vanilla , and cinnamon
whisk until sugar dissolves
bring 1 1 / 2 cups milk to simmer in heavy medium saucepan over medium heat
gradually whisk milk into yolk mixture
return mixture to same saucepan
cook until custard thickens and boils , stirring constantly , about 2 minutes
transfer to medium bowl
add butter and stir until melted
press plastic wrap directly onto surface
chill until cold , about 2 hours
for pumpkin-caramel sauce: melt butter in heavy small saucepan over medium heat
add sugar and cook until mixture is deep amber , stirring constantly , about 8 minutes
reduce heat to medium-low
add cream
stir until caramel bits dissolve , about 2 minutes
add pumpkin
stir until heated
refrigerate until cold , about 2 hours
for roasted fruit: preheat oven to 400f mix apples , pears , and lemon juice in large bowl
place butter on rimmed baking sheet
heat in oven until butter melts and begins to brown , about 5 minutes
add fruit to baking sheet and toss with butter
roast until fruit is soft and golden , turning with metal spatula every 15 minutes , about 1 hour
cool fruit on sheet
for assembly: place ladyfingers , flat side up , on baking sheet
brush with sherry
line bottom of 2- or 3-quart glass trifle dish with single layer of ladyfingers , sherry side up
line bottom edge with 1 row of ladyfingers , sherry side in , pressing gently against dish
spoon half of pastry cream into lined dish
smooth top
cover with half of fruit
drizzle 1 / 2 cup caramel sauce over
line edge of dish with second row of ladyfingers , sherry side inches cover fruit with single layer of ladyfingers
spoon remaining pastry cream over
cover with remaining fruit
drizzle fruit with 1 / 2 cup caramel sauce
line edge of dish with third row of ladyfingers , sherry side inches chill at least 6 hours
whip cream , sugar , and vanilla in bowl until mixture holds peaks
fill pastry bag fitted with large rosette
drizzle whipped cream with 2 tablespoons caramel sauce
brush pear slices with lemon juice
arrange decoratively atop whipped cream
serve , passing remaining caramel sauce separately
autumn turkey chops
mix dry seasoning in a small bowl and blend well
slice apples and arrange in a 9x13 casserole dish
i alternated the types in the pan and included a photo to illustrate
i used a gala and granny smith apple , but i'm not sure how much the kind of apple matters
lay chops on top of apples
dust evenly w / seasoning until all gone
top w / butter to taste and sprinkle bragg's liquid amino acids over the top
cover with foil and bake at 350f for 30-40 minutes
p
s
the leftover apples doubled as dessert for my kids !
autumn two potato scallop
heat oven to 375
butter a 13 x 9 x 2 glass baking dish
arrange sweet and red potatoe slices , overlapping , in alternating layers in baking dish
there should be about 3 layers of each
combine heavy cream , milk , garlic , salt and red pepper in a small saucepan
bring to boiling and then carefully pour over potatoes in baking dish
bake for 30 minutes and press with spatula
spoon cream mixture over potatoes
sprinkle with parmesan and bake 30 more minutes or until potatoes are tender and top is brown
let stand 15 minutes before serving
autumn vegetable casserole
spray a rectangular 9x13 pan with cooking spray, arrange all potato slices on the bottom, sprinkle with 1 / 3 of salt , pepper , crumbs and a drizzle of oil, layer the red pepper , onion and zucchini strips next, repeat 1 / 3 of s&p , crumbs , oil, top with tomato slices and the remaining oil , s&p , crumbs, sprinkle on the cheese, bake uncovered in a 350f oven for 1 hour, let stand 10 minutes before slicing, yummy !
autumn vegetable gratin
prehead oven to 450 degrees
in a large skillet arange potatoes and vegetables in overlapping layers ,
pour broth over vegetables , season with salt & fresh ground pepper , bring to boiling over medium heat , reduce heat and simmer covered about 15 minute
in a small bowl , stir together half and half & cornstarch , pour over vegetables , simmer until thickened
sprinkle with cheese
place skillet in oven , bake about 5 minute or until cheese is bubbly
let cool before serving
autumn vegetable soup
in dutchoven on medium heat , melt butter , add onions and garlic and saute until golden
add the rest of the ingredients except the milk
boil for 25 minutes
puree soup with blender , return to heat and add milk
do not boil !
just heat through
recipe may be doubled