formido/recipes-20k huggingface dataset:
apple  chicken and stilton salad
coat a lg grill pan with a non stick cooking spray
place over med heat
add chicken and cook 5-6 mins per side or until it reaches 165 degrees inside
remove from heat , slice into strips and set aside
in a lg bowl combine spinach , apple slices , nuts and vinaigrette , toss to coat
place salad on 4 plates , season with salt and pepper to taste
top each salad evenly with sliced chicken and 1 tbsp of the crumbled cheese
drizzle with more dressing if you wish and serve at once
apple  cinnamon   walnut oatmeal
over medium heat , melt butter in skillet
add apples and walnuts and saut for a couple of minutes , then add pumpkin pie seasoning and cinnamon
continue to saut for another minute , stirring continuously
once apples have softened a bit , add brown sugar and 2 tablespoons water
continue to saut for a few more minutes , until apples are"al dente"
remove from heat
bring 4 cups water to a boil , add oats
cook for 10-20 minutes over medium heat , depending on your desired thickness
when oatmeal is about 80% of your desired thickness , add apple mixture and mix in well
add cinnamon and sugar to taste
remove from heat and let stand until it reaches your desired consistency
serve with a little bit of your favorite milk
apple  cranberry   cinnamon boursin cheese salad
whisk dressing and syrup in large bowl and set aside
add greens , apples and walnuts
toss
arrange greens mixture on serving plates
add grapes and crumble cheese
to make boursin cheese: blend cream cheese , butter , cranberry raisins and cinnamon in food processor and chill overnight
apple  cranberry and walnut bread
place oats into a bowl , pour over milk and soak for 30 minutes, preheat oven to 180 degrees, sift flour and baking powder into a large bowl, add the oat mix , cranberries , apple , sugar , spices , honey and mix well, spoon into a 900gm non-stick or greased loaf tin and sprinkle with the walnuts, bake for 45 minutes or until golden brown and skewer comes out clean, remove form oven and place on cooling rack
apple  cranberry  and feta stuffed chicken breast
heat 1 teaspoon water in a skillet over medium high heat
cook the diced apple until tender , about 3 to 4 minutes
in a small bowl , mix the cooked apple , cranberries , shallots , feta and a splash of the chicken stock and set aside
cut a deep horizontal pocket in the side of each chicken breast
make the pocket as large as you can without piercing the top or bottom of the breast
place 1 / 4 of the apple mixture in the pocket of each chicken breast
secure the pocket with toothpicks threading along the side to close
heat the remaing 1 1 / 2 tablespoons oil in a heavy oven-proof skillet until it begins to smoke
cook each side of the chicken until golden brown
add the vinegar and chicken stock and bring to a boil
lower the heat and gently simmer the chicken for 2 or 3 minutes per side until cooked through
remove the chicken breasts from the skillet and keep warm
continue to cook the sauce until it is reduced to a thick syrup
taste the sauce and season with salt and pepper
spoon the sauce over each chicken breast to serve
apple  cranberry  currant pie w  lemon nutmeg crust
crust: combine flour , sugar , salt , zest , nutmeg & butter in food processor
blend until mixture resembles coarse meal
add lemon juice as a stream with motor on & process until moist clumps form
gather dough into 2 balls , flatten into disks
wrap each disc in wax paper and refrigerate for at least 30 minute
position oven rack in lowest third of oven & preheat to 400f roll out 1 disc of dough to 12 inch round and place in 9 in pie dish
trim to leave 1 / 2 inch overhang
pie filling: combine all ingredients and spoon into crust
roll out 2nd dough disk to 12-inch round and place atop pie filling
crimp edges decoratively
cut several slits to allow steam to escape
sprinkle w / remaining sugar
bake until crust is golden brown , apples are tender and juices bubble thickly , about 1 hour and 10 minutes
cool 20 minutes before serving
apple  date  and pecan pie
adjust oven rack to the lowest position and heat the oven to 375 degrees
in a large bowl , whisk the eggs and blend the yolks and whites
brush about 1 teaspoon of the beaten egg over the rim of the pie crust dough
add the vanilla , brown sugar , flour , baking powder to the eggs
stir until well blended
stir in apples , dates and pecans
spread the mixture into the pie shell
bake for 35 to 40 minutes or until lightly browned and a toothpick or cake tester inserted in the center comes out clean
cool the pie on a wire rack
serve at room temperature
apple  dried cherry and walnut compote  ziplock zip and steam
combine all ingredients in medium or large ziploc brand zip 'n steam bag, seal bag and shake gently to combine ingredients, pat ingredients into single layer, place bag in microwave, microwave on full power for 6 minutes or until apples are fork-tender, allow bag to stand for 1 minute before handling, carefully open bag and serve, serve over vanilla frozen yogurt or angel food cake if desired
apple  dried cherry  and pecan salad with maple dressing
for dressing:, whisk sour cream , maple syrup , vinegar , and sugar in medium bowl to blend, gradually whisk in oil until mixture thickens slightly, season to taste with salt and pepper, for salad:, toss greens , apples , cherries , and 1 / 4 cup pecans in large bowl to combine, toss with enough dressing to coat, divide salad equally among plates, sprinkle with remaining 1 / 4 cup pecans and serve
apple  endive   gorgonzola salad
preheat oven to 350f
in a shallow baking pan toast walnuts in middle of oven until fragrant , about 10 minutes , and cool
chop walnuts
in a small bowl whisk together vinegars and 1 / 2 teaspoon honey and add oil in a stream , whisking until emulsified
season dressing with salt and pepper
separate 4 outer leaves from each endive and arrange 3 leaves on each of 4 plates
cut remaining endive crosswise into 1 / 4-inch-thick slices and put in a large bowl
peel apple and using a mandoline or other manual slicer cut thin slices lengthwise from 4 sides , stopping just before core
make small stacks of slices and cut stacks into thin julienne strips
toss sliced endive with dressing and divide among plates , mounding on whole leaves
top salads with gorgonzola , walnuts , apple , chives , and salt and pepper to taste
drizzle remaining 2 teaspoons honey over salads
apple  endive and stilton salad
make vinaigrette:
in a small bowl whisk together vinegars , mustard , and sugar
add oil in a stream , whisking , and whisk vinaigrette until emulsified
stir in shallot , salt and black pepper
in a small saucepan melt butter over moderate heat and add walnuts and sugar
cook walnuts , stirring , until golden , about 2 minutes , and transfer to a bowl
cut endives lengthwise into julienne strips
halve and core apples and cut into julienne strips
in a large bowl combine endives , apples , walnuts , stilton , tarragon , and vinaigrette , tossing gently , and season with salt and white pepper
apple  gouda and turkey wrap with bacon
heat a large nonstick frying pan over medium heat
add bacon
cook , turning often , until bacon is crispy , 6-8 minutes
drain on kitchen paper , and set aside
arrange wraps on a clean work surface
place 1 / 4 of the cheese and turkey slices in the center of each wrap
top turkey with 1 / 4 of the apple slices , 1 piece of bacon each and 1 / 4 of the salad greens
roll wraps , folding in sides , to enclose filling
apple  ham   cheddar panini with apple butter mmm
core and slice apple thinly , leaving the skin on
place cheese on one slice of bread
place ham on other slice of bread
layer apples , about 5-6 pieces , on top of cheese
spread apple butter on ham
enclose the sandwich
sprinkle a pinch of thyme and rosemary on both sides of bread and press in a panini or george foreman grill until cheese is melting and both sides are toasted
apple  ham  and smoked gouda rustic tarts
for the pastry: in a food processor combine flour , sugar , baking powder , pepper , and the 1 teaspoon salt
cover and pulse with a few on / off turns to combine
add the 1 1 / 2 cups butter
cover and pulse with several on / off turns until the largest pieces of butter are no bigger than a small pea
add cheese
cover and pulse with a few on / off turns to work it inches add egg yolks
cover and pulse with a few on / off turns to combine
transfer the mixture to a very large bowl
gradually add 1 / 2 cup of the ice water , stirring with a fork until combined
squeeze a small handful of the dough together
if necessary , add enough of the remaining 1 / 4 cup ice water , 1 tablespoon at a time , until dough holds together , stirring between additions
gather mixture into a ball , kneading gently until it holds together
transfer to a cutting board
cut into six equal portions
place each dough portion on a sheet of plastic wrap
fold the plastic wrap tightly over the ball
pat each plastic-wrapped dough ball into a 4-inch disk
chill for 1 hour to 2 days
for the tarts: place apple slices in a large bowl
add the 1 / 4 cup melted butter , the apple jelly , and lemon juice
toss to combine
line two extra-large baking sheets with parchment paper
set aside
on a well-floured surface , roll a pastry disk to a 9- to 10-inch circle , about 1 / 4-inch thick
spread 1 1 / 2 teaspoons of the mustard over dough circle
overlap two slices of the ham in the center of the dough circle
arrange one-sixth of the apple mixture over the ham , making sure to leave a 3-inch border uncovered
fold dough edges over apple slices , loosely pleating the dough and leaving apple slices uncovered in the center
using a spatula , carefully transfer the tart to a prepared baking sheet
repeat with the remaining dough disks , mustard , ham , and apple mixture , placing three tarts on each baking sheet
cover and chill for 1 hour
arrange one oven rack in the upper-middle position and another oven rack in the lower-middle position of the oven
preheat oven to 375f
in a small bowl beat together egg , the 1 tablespoon water , and the pinch salt
using a pastry brush , brush the egg mixture over the edges of each tart
bake in the preheated oven for 35 to 40 minutes or until the dough is golden and the apples are tender
cool slightly on wire racks
serve warm
apple  honey   caramelized onion flatbread pizza
first , the long part requiring patience: make the caramelized onions for your pizza
heat the olive oil over medium heat and add the onions , rosemary , salt , and pepper
stir to combine thoroughly
cook over medium until the onions become translucent
then turn down the heat and cook slowly , stirring frequently , until golden and irresistibly fragrant
remove from heat
that was the hard part !
preheat your oven to 450 degrees
assemble your pizza: spray your your pan / stone lightly with cooking oil , then sprinkle it scantly with the cornmeal
spread your prepared pizza dough over this in a circle
top this with your caramelized onions
next arrange the apple slices--i did a mix of finely sliced "honey crisp" and "granny smith" apple , using just a bit less than one apple total
top the apple layer with the cheeses: first the brie , then just a bit of mozzarella , then the parmesan
drizzle the pizza lightly with a good honey
then sprinkle artistically with parsley because you've now committed to this strange pizza
cook this in the preheated oven for 15-25 minutes , or until the crust is slightly crisp and the cheeses begin to turn golden-brown
enjoy !
apple  onion and bratwurst  crock pot
place onion rings into bottom of the crock pot and add apple rings, heat oil in a large skillet and add brats and garlic, brown on all sides , poke a couple holes , and transfer to the crock pot, pour the apple juice or beer over all , cover , and cook on low for 6-8 hours
apple  orange  and yogurt delight
mix the partially drained mandarin oranges and the chunked apple together
here is where you can add half a banana too
if you like more juice , spoon some of the reserved juice into the mixture to make sure the apple is coated
this acid stops the apple from turning brown overnight
divide the fruit mixture into 2 containers
top each container with 1 / 2 cup of vanilla yogurt
if you are going to enjoy this the next day , cover at this step and put in the fridge
top one container with 1 / 4 cup wheat germ and 1 teaspoon of honey before enjoying !
apple  pear and candied pecan salad
ingredient option: you can substitute store-bought candied pecans and store bought vinegarette for a simpler prep
preheat oven to 325
spoon the sugar and cinnamon in a plastic bag
mix it up and set it aside
place the egg white in a bowl and add the pecans tossing to coat completely
place the pecans in the plastic bag with sugar and cinnamon
shake the bag to coat all the pecans
spread them on a cookie sheet and bake for 20 minutes
remove from oven and let them cool , breaking them up with a spatula
meanwhile , toss the pears , apples , greens , onion slices and cheese in large serving bowl
add the pecans when they have cooled
in a smaller bowl , whisk together the olive oil , vinegar , salt and pepper
toss into the salad and serve immediately
apple  pecan  and blue cheese salad with dried cherries
add greens , apple slices , pecan halves , dried cherries , and blue cheese chunks into a large salad bowl
in a small jar , mix dijon , maple syrup , vinegar , olive oil , and salt and pepper
put the lid on the jar and shake well to mix
pour a little salad dressing over the top of the salad and toss to combine
taste salad and add more salad dressing to taste
apple  pomegranate and wheat berry salad
sort through wheat berries carefully , discarding any stones
rinse well under cool running water
place in a large heavy saucepan with 2 cups of water
bring to a boil over high heat , then reduce heat to low , cover , and simmer gently for 1 hour
drain and rinse
whisk together the orange juice , oil , honey , grated orange rind , salt and pepper
toss together wheat berries , chopped apple , pomegranate seeds , mint and dressing
refrigerate for at least 30 minutes to allow the flavors to combine
serve cold or at room temperature
apple  potato and onion gratin
preheat oven to 400 degrees
butter a 13x9 pyrex
melt 6 t butter in a large nonstick skillet over medium heat
add onion , thyme and 2 t salt
saute until onion are translucent , about 10 minutes
increase heat to medium-high
saute until onion are tender and begin to color , about 8 minutes longer
remove from heat
add remaining 6 t butter , 2 / 3 c water , wine , and sugar to skillet
stir and swirl skillet to combine
bring to a boil , then cool onion mixture to lukewarm
combine potatoes , apples , remaining 2 t salt and onion mixture in large bowl
toss gently to blend
transfer to prepared baking dish , spreading evenly
cover dish with parchment paper , then cover with foil , shiny side down
bake gratin until potatoes are tender , about 55 minutes
uncover and bake until top browns and juices bubble thickly , about 20 minutes longer
let gratin stand 15 minutes before serving
apple  prune and peach christmas pudding
place dried fruit , sugar , butter , juice and rind in a medium saucepan
bring to boil stirring occasionally until butter has melted and sugar dissolved
add apple
transfer to a large bowl to cool
grease a 6 cup pudding basin and line base with baking paper
pour over the golden syrup
stir the eggs into the fruit mixture and mix well
fold through the breadcrumbs and flour
spoon the pudding mixture into prepared basin packing down firmly as you go
cover the basin with a circle of buttered non-stick baking paper and two circles of foil
tie securely with kitchen string
stand pudding on a trivet inside a large saucepan or stockpot
fill with enough hot water to come 2 / 3 up the side of basin
cover pot with a lid and simmer for 5 hours , topping up the pot with boiling water as needed
don't let it boil dry
cool and store in basin in fridge until christmas
to reheat , boil pudding using the method above , for 2 hours
serve with custard , brandy cream or icecream and decorate with berries
apple  raisin and nut muffins
preheat oven 200c and line muffin pan with paper cases or grease them
combine apples , sugar , oil , eggs , vanilla and orange peel , mix well
add raisins and nuts
combine flours , baking powder , baking soda and spice
add dry ingredients to the apple batter and mix just until combined , do not overmix
pour into muffin pans and sprinkle with a mixture of brown sugar and spice , pressing lightly
bake 20-25 minutes or until skewer inserted in the center comes out clean , let cool on a rack
apple  raisin and pineapple crumble
combine the apple slices , raisins , drained pineapple and sprinkle with the lemon and pineapple juices
toss lightly with a mixture of 1 / 8 c each of white and brown sugar and 1 / 4 t of cinnamon
put into a large casserole dish and bake at 350 degrees for 15 minutes
in a medium size bowl , mix the dry crumb topping ingredients together , then moisten with the melted butter
top the apple mixture with the crumb topping and bake for another 30-35 minutes
apple  rum and raisin bread pudding
in a large bowl , combine milk , eggs , vanilla and 1 / 2 cup of the brown sugar
stir in bread cubes
let stand for at least 30 minutes
stirring occasionally
in a small bowl , combine raisins and rum or apple juice
set aside
in another bowl , toss together apples , cinnamon and remaining brown sugar
add raisin and apple mixtures to the softened bread , mixing well
spread evenly in a greased 8x8x2 baking pan
drizzle with the melted butter
bake in a 375 degree fahrenheit oven for 40 to 50 minutes or until golden brown and apples are tender
serve warm or cold
apple  sage  and berries stuffing
let sit overnight , if possible
if not , let it sit for awhile
preheat oven to 450
preheat large saute pan on medium heat , then crumble sausage into pan ,
stir in onions , pepper , celery , and the berry medley
cook 5-7 minutes , stirring often until browned and vegetables are tender
stir flour into sausage mixture and cook 2 minutes , stirring often , until flour is hot and well blended into mixture
stir in apple , broth , and stuffing mix until well blended
coat a 2-quart baking dish with cooking spray
add stuffing mixture
bake 20-25 minutes or until golden
let stand 5 minutes before serving
apple  strawberry  banana smoothie
put all ingredients in a blender and process until smooth
apple  walnut and coconut crisp
preheat oven to 375 degrees f
butter a 9 inch square baking pan
peel , core and slice the apples into 1 / 3 inch slices
toss them in a large bowl with the lemon juice to prevent discolouration
layer the apples in the baking pan
combine the flour , oats , walnuts , coconut , brown sugar , cinnamon , allspice , salt and vanilla
add the butter and cut in until mixture resembles coarse meal
sprinkle over apples and bake in the middle of the oven for 35-40 minutes
or until topping is browned and apples are tender
apple  caramel bread pudding
place the baking rack in the center of the oven and heat to 350 degrees f
butter a shallow 1 1 / 2-quart baking dish , or spray generously with cooking spray
cut the apples into 1 / 2-inch-thick slices
in a large bowl , mix together apples , lemon juice and cinnamon
set aside
melt the 1 / 4 cup of butter and 1 / 4 cup brown sugar in a 10 to 12inch heavy skillet over medium-high heat
stir in the apple mixture using a wooden or heat-resistant spatula and cook over same medium-high heat , stirring frequently until the apples are softened and begin to turn golden brown , about 10 to 15 minutes
stir in the walnuts or dried fruit and transfer the mixture to a large bowl
set aside to cool slightly , about 10 minutes
while the caramelized apple mixture is cooling , toast the bread on a baking sheet in the oven until crisp and the edges are just starting to color , about 6 to 8 minutes
set aside on baking rack
once the caramelized apple mixture is slightly cooled , gently and evenly spread half into the buttered baking dish
add the toasted bread to the remaining apples in the bowl and stir to combine
then spoon the mixture into the baking dish
in a medium bowl combine the eggs , egg yolks , milk , remaining 1 / 4 cup of brown sugar , vanilla and nutmeg and whisk until the sugar is dissolved , about 2 minutes
then pour evenly over the apple and bread mixture and let it sit for 10 minutes until the bread has absorbed the liquid
bake until puffed and browned on the top and the custard is set , about 45 to 55 minutes
serve hot , warm or chilled
apple  cinnamon granola bread
add all ingredients to bread machine pan in the order sussested by manufacturer , adding applesauce with water , and granola with flours
recommened cycle , whole wheat , light or medium color setting
apple  pineapple casserole
place pineapple and apples in casserole dish, mix flour and sugar and sprinkle over fruit, drizzle with melted butter, bake at 350 for 45 minutes
apple  sausage  cheddar breakfast bake
heat oven to 375f, spray a 13x8 glass baking dish with cooking spray, cook sausage over med-high heat 5-7 min until no longer pink, drain, stir in apple pie filling and chopped apples, spread mixture evenly in pan and top with 1 cup of shredded cheese, mix bisquick and milk , salt , pepper and eggs with a whisk until blended, pour evenly over sausage mixture, bake 30-37 min or until knife comes out clean, top with remaining cheese and bake 3-5 min longer, let stand 5 minutes before serving
apple   jack   pork marinade
whisk all ingredients in a bowl, place meat in zip-loc type plastic bag and our marinade over, seal bag and refrigerate for 2-6 hours, remove meat and cook as desired , using reserved marinade as
apple almond oatmeal
bring the oats and liquids to a boil , and reduce heat to just keep up a gentle bubbling
stir frequently for 5-8 minutes , till thick and creamy
careful it doesn't stick !
if time permits , remove from heat and let sit , covered , 2-3 minutes
dollop in the almond and apple butters and stir well , making sure they're thouroughly blended with the oatmeal
split between two bowls and serve
you can add your favorite hot porridge toppings , if you like: sweetener depending on how much sugar is already in your almond / apple butter , or ground flax or other nuts or seeds- or just a sprinkle of cinnamon , if your apple butter isn't spiced
experiment and enjoy !
apple anise pizza
preheat oven to 450 degrees f
place bread shell on pizza pan
bake 8 minutes or until hot
in large skillet cook shallots in hot oil for 3 minutes or until tender
stir in apples
cook and stir for 5 minutes or until apples are crisp-tender
stir in walnuts , 2 tablespoons honey , anise seeds , and dash ground black pepper
spoon apple mixture evenly over bread shell
sprinkle with cheese
bake 5 to 8 minutes more or until cheese is melted
drizzle with additional honey
to serve , cut in wedges
apple apricot chutney
in a large heavy pot , combine fruit , vinegar , raisins , ginger , garlic , salt and hot pepper flakes
stir well
over high heat , bring to a boil
next , turn heat down to low , cover pot and simmer for about 10 minutes , or until you see that the apricots have plumped up
stir in sugar and return to a simmer
cook , uncovered and stirring very often , for about 20 minutes
mixture should appear thickened
place mixture in a clean pint jar and let cool a bit before screwing on lid
then keep chutney refrigerated
serve , cold from fridge , with a pork roast or with chicken , or in a sandwich , or with cream cheese and crackers
keeps well in fridge for at least 2 weeks--if it lasts that long without being devoured !
apple apricot cider
in a large pot , add all ingredients, bring mixture to a boil, lower heat and simmer for 10 minutes, take out cinnamon sticks, ladle in to mugs and serve hot
apple apricot pie
combine sugar , flour , cinnamon and salt
toss apples and apricots with sugar mixture
turn into pastry lined 9 pie pan
adjust top crust and flute edges
cut vents
bake in 400 degree oven until apples are tender and pie is golden about 40 to 45 minutes
apple apricot pork chops   crock pot
combine all ingredients
cover and cook 7 to 9 hours on low
about 30 minutes before serving , pour liquid into a separate container to skim off excess fat
stir in cornstarch mixture and return broth to crockpot
continue cooking on low until smooth and thickened