formido/recipes-20k huggingface dataset:
apple and granola scones
preheat oven to 400f
in a large bowl , combine flour , baking powder , salt and sugar
add the butter to the flour mixture and rub it in with your finger
stir in 1 / 2 cup buttermilk , the apple and the granola
add the remaining buttermilk 1 tbsp at a time until the dough comes together into a ball
it should not be too sticky , nor should it be floury
add back an additional tablespoon of flour if your dough becomes too wet
divide ball into two equal discs about 1-inch thick and cut each disc into quarters
place triangular scones on a parchment-lined baking sheet and sprinkle with brown sugar
bake for about 20 minutes at 400f until light golden brown
the bottoms should be browned
cool on a wire rack for at least 5-10 minutes before serving
scones can be eaten warm or at room temperature
apple and green tomato relish
grind the apples , tomatoes and onions , then measure and put into a large kettle
add the rest of the ingredients and simmer for 1 1 / 2 hours , stirring frequently
after cooking for 1 1 / 2 hours , ladle into clean , hot pint-size canning jars
seal in a hot-water bath for 15 minutes
makes about 10 pints
apple and hazelnut pancakes
in a large mixing bowl , combine the flour , flax seed meal , salt , soda , baking powder and sugar
make a well in the center and add in egg and gradually mix in the buttermilk until desired consistency
fold in the apple and chopped nuts
allow batter to rest while preheating the griddle
preheat a cast iron griddle until it sizzles
spray lightly with cooking spray and drop batter onto seasoned griddle using a 1 / 4 cup measure
cook until bubbles form on top , turn and continue to cook until done
serve with berries or warmed maple syrup
apple and herb brine for turkey
combine all ingredients in a large pot and bring to a boil
turn off heat and let the brine cool completely
place a cleaned turkey breast-side down into the brine
you can brine it right in the pot if it fits , or in a brining bag
refridgerate turkey in brine for 16 - 24 hours
remove turkey from brine and rinse really well to remove excess salt from surface of the bird
pat your turkey dry with paper towels and brush a mixture of olive oil and butter all over your bird
roast your turkey according to your directions
apple and honey baklava
take a sheet of filo dough , wide end facing you , and place it on your work surface
brush with butter or margarine
repeat with 5 more sheets , brushing each one with the butter / marg
spread half the apple pie filling on the layered sheets , leaving a 1 / 2 inch margin all around
sprinkle with half the almonds
sprinkle with a little bit of cinnamon
fold in the short ends of the sheets on the sides , then carefully roll up the dough , starting with the wide end near you
brush the seam with butter , and place on a baking sheet , and brush all over with butter
make sure you brush the ends bits as well
repeat with the remaining 6 sheets , pie filling , almonds and cinnamon
roll up and place on the baking sheet about 2 inches away from the first roll
brush generously with butter
cut the roll diagonally into about 10-12 slices
you don't have to cut all the way through , but make sure that there are distinct slices
bake in a preheated 350 degree f oven for 15 minutes
turn the heat down to 250 degrees f , and bake for another 1 hour
while the pastry is baking , prepare the syrup
place the sugar , water , honey and cinnamon in a pot that is twice the volume of the syrup ingredients
bring to a boil , and boil away for about 5 minutes
watch out , it can boil up fast
remove the pastry from the oven and pour half of the syrup over the 2 rolls
wait about 10 minutes for the pastry to absorb the syrup , then pour the rest
you may have to baste a bit
let cool until you can touch the pastry without burning yourself
cut the slices the rest of the way through
serve , making sure there's lots of napkins for the sticky fingers
apple and honey filled crepes
for the crepes:
place milk , egg , flour , melted butter , icing sugar in a blender and whirl for 1 minute
refrigerate while making apple filling
for the crepe filling:
melt 2 tablespoons of butter in a 12-inch nonstick frying pan or crepe pan over medium-high heat
add the apples and saut until lightly browned , about 5 minutes
transfer apples to a bowl and set aside
add the cinnanonm nutmeg , honey , apple cider , and butter to pan
cook until the sauce starts to thicken and is syrupy - this only takes a few mintues
remove from heat and pour the sauce over the apples
stir the sauce into the apples and keep warm while making the crepes
to make the crepes:
heat a 10-inch non stick saut pan or crepe pan over medium-high heat
drop about a tablespoons butter into the pan and swirl generously around the sides and bottom
pour approximately 1 / 3 cup of crepe batter into the pan and swirl around the batter until the pan is evenly coated with a thin layer of batter
thin the batter with a little of the milk if it is too thick
cook the crepe until it is dry in the center and golden brown at the edges
flip over in the pan and cook until just lightly btrowned in the pan on the other side
remove from pan and stack the crepes on a plate until all the batter is used up
to serve , spoon the apple filling onto half a crepe
top with a scoop of vanilla ice cream , and fold crepe over
sprinkle with a little icing sugar
apple and honey glazed baby carrots
melt butter in a large nonstick skillet over medium-high heat
add carrots to the skillet and simmer about 2-3 minutes
add apple juice , honey , and dill
bring to a boil
reduce the heat and simmer about 15 minutes or until carrots are tender and liquid is reduced to a glaze , stirring occasionally
season to taste with salt and pepper
apple and honey scones
in a large bowl , combine flour , wheat germ , baking powder , cinnamon , baking soda , salt and nutmeg
cut in the butter until the mixture resembles coarse crumbs
combine the apple , milk and honey
add to dry ingredients just until moistened
turn onto a floured surface , knead gently 4 or 5 times
gently pat dough into a 9-in
circle , about 1 / 2 inch thick
combine topping ingredients and sprinkle over dough
cut into eight wedges and place on a greased baking sheet
bake at 400 degrees for 15-18 minutes
apple and kiwi juice
cut the fruits to fit the juicer, juice the fruits and enjoy !
apple and leek frittata
in a medium bowl , beat together the eggs and egg whites and set aside
coat a large skillet over medium heat with cooking spray and add leeks sauting for 1 or 2 minutes
add the apples and continue to cook until the apple is just tender , about 3 minutes
add sage to the pan
season with salt and pepper to taste
spread the apple and leek filling evenly around the pan
add eggs and swirl so that each piece of the frittata will have an equal amount of egg and filling
reduce heat a bit and cover the pan , cooking 3-6 minutes until the eggs are set
cut the frittata into fours and ease the slices onto the serving plates
garnish with additional sage if desired
apple and lemon chicken
preheat the oven to 180c
cut some nice slits in each chicken breast
season with salt and pepper on chicken
pour the rice wine
now , peel off the apple and cut in abour 4x4 cubic sizes and grind in blender well
mix well the apple , lemon juice and honey in a small bowl
prepare at least 4~5 cm deep oven dish and put the chicken and cover with this sauce on each chicken breast
sprinkle rosemary and thyme on the top
put it in the oven about 20~30 min depends on the chicken
and change to grill setting and leave about 5~10 min to make nice color
apple and maple pets de soeur
on a lightly floured surface , roll the dough in a big rectangle
spread butter on all the dough and sprinkle with brown sugar
distribute the diced apple on the brown sugar
beginning with one of the long sides , roll the dough by holding tight to form a roll
cut the roll right across in slices of about 1 inch thickness
put down the slices in a big glass dish and sprinkle with maple syrup
cook in a preheated oven of 400 f for about 10 minutes
apple and mint couscous
in a saucepan , lightly soften the veggies in oil, add stock and bring to boil, add salt and pepper, remove from the heat and add couscous, cover and let stand 5 minutes, fluff with a fork, add apples , mint and butter, adjust seasonning
apple and mixed fruit crisp
preheat oven to 375f lightly grease a 10-inch round baking dish, combine fruit mixture ingredients and transfer to prepared baking dish, combine dry topping ingredients then cut in butter until crumbly, sprinkle topping over fruit mixture, bake until fruit bubbles and topping is browned , 35-45 minutes, serve warm
apple and onion beef pot roast
brown roast on all sides in oil , in skillet , and transfer to a slow cooker
add 1 cup of water to skillet to loosen browned bits , and pour over roast
sprinkle with seasoned salt , soy and worcestershire sauces , and garlic powder
top with apple and onion
cover , and cook on low 5-6 hours
remove roast , and onion , discard apple , and let stand 15 minutes
to make the gravy , pour juices from roast into a saucepan and simmer until reduced to 2 cups
combine cornstarch and water until smooth in a small bowl , and stir in beef broth
bring to a boil , continue cooking for 2 minutes until thickened
slice roast , and serve with gravy
apple and onion chicken
preheat the oven to 350 degrees fahrenheit
heat a large skillet over medium-high heat
season the chicken breasts with salt and pepper and dredge in the flour , shaking off the excess
add 2 tablespoons oil to the pan
place the chicken in the skillet smooth-side down and cook until golden , about 5 minutes per side
transfer to a baking dish and bake until cooked through , about 15 minutes
meanwhile , add the onion and apple to the skillet , along with 1 tablespoon oil , if the pan is dry , and increase the heat to high
cook , tossing , until the onion has wilted slightly and the apple is golden brown , about 2 minutes
add the vinegar and use a wooden spoon to scrape up the browned bits from the pan
let the mixture boil until the vinegar becomes syrupy , about 1 minute
add the chicken broth and return to a boil
cook until the broth reduces by half
be sure to cook at least this long , to mellow the vinegar
remove from the heat , season with salt and pepper and whisk in the butter
remove the chicken from the oven
add any collected juices to the sauce
at this point , either add the chicken to the sauce in the pan and simmer a few minutes , to absorb a little of the sauce , or divide the chicken among four plates and spoon the apple , onion and pan sauce over each piece
sprinkle with the parsley
apple and onion smothered pork chops with garam masala
rub garam masala evenly on both sides of each pork chop and allow to sit about fifteen minutes at room temperature
heat olive oil in a heavy bottomed cast iron skillet over medium heat
when it is quite hot , add the pork chops
allow them to sit undisturbed until browned on the bottom , then turn over
when brown on the second side , add onions and apples to the pan , along with crushed juniper berries
sprinkle apples and onions with salt
cook , stirring now and then , until the onions and apples are golden brown
deglaze the pan with wine , stirring
allow the alcohol to boil off , then turn heat down to low , and cover the pan
cook until sauce reduces to a reddish brown glaze , and the apples and onions cling to the chops
apple and onion stuffing
preheat the oven to 400f
preheat large skillet over medium-high heat
add the evoo to the skillet and the butter
when the butter melts , add the bay leaf , celery , onions and apples
season with salt , pepper and poultry seasoning , and cook 5-6 minutes or until vegetables and apples begin to soften
add the parsley and stuffing cubes to the pan and combine
moisten the stuffing with chicken broth until all of the bread is soft , but not wet
remove bay leaf and let cool either in the pan or in a bowl
brush a cookie sheet with evoo
form a loaf shape out of your stuffing and bake until set and crisp on top , about 15 to 20 minutes
for individual stuffin muffins:
brush a 12 muffin cup holder with the remaining butter
add the beaten egg to the cooled stuffing mixture
using an ice cream scoop , fill and mound up the stuffing in muffin tins
bake until set and crisp on top , 10-15 minutes
remove stuffin' muffins to a platter and serve hot or room temperature
apple and onion stuffing   muffins
preheat oven to 375f
preheat a large skillet over med high heat
add olive oil to skillet and 4 tbsp butter
when butter melts , add bay leaf and add the vegetables as you chop them , celery , onions then apples
sprinkle the vegetables and apples with seasonings
cook 5 to 6 minutes to begin to soften then add parsley and stuffing cubes to pan and combine
moisten the stuffing with chicken broth until all the bread is soft but not wet
butter 12 muffin cups , 2 tins , liberally with remaining butter
use a ice cream scoop to fill and mound up the stuffing in muffin tins
remove bay leaf as you scoop the stuffing when you come upon it
bake until set and crisp on top , 10 to 15 minutes
remove stuffing 'muffins' to a platter and serve hot or room temperature
apple and onion to serve with pork
saute sliced onion in 1 tablespoon butter , over very low heat , for about 20 minutes
remove with slotted spoon
melt 1 tablespoon of butter and lightly saute the apple slices untill golden and slightly soft
turn up the heat and add the onions to the pan
sprinkle with sugar , add vinegar
stir to combine , put on lid , turn off heat
leave for about 10 mins before serving , or cooling
apple and passionfruit crumble
preheat the oven to 350f lightly grease a baking dish with butter
core and cut the apples into eighths
place the apple wedges flat in the baking dish and sprinkle evenly with sugar
spoon passionfruit pulp evenly over apples
cover the dish tightly with foil and bake in oven for 25-30 minutes or until soft
remove baking dish from oven and spoon mixture into 4 ramekins , evenly
crumble the anzac biscuits over each ramekin and bake in oven for 7-10 minutes or until golden brown
top each crumble with a scoop of ice cream and serve while hot
apple and peanut butter crisp
put apples in greased 8 inch square baking dish
mix in cinnamon
in a bowl , combine sugar and flour
with pastry blender or 2 knives , cut in margarine and peanut butter until mixture resembles coarse crumbs
add 1 / 2 cup to apple mixture , mix well
sprinkle remainder over apples
bake uncovered in 375 oven about 40 minutes or until apple is tender and top is lightly browned
serve warm as is or with ice cream or whipped topping
apple and peanut butter sandwich
toast the sprouted bread, spread on the peanut butter, slice the apple and place on the peanut butter, sprinkle with your favourite spice, eat, bon appetit !
apple and peanut butter soup
heat milk to just below boiling point, add all other ingredients and simmer for 15 minutes, liquidise and reheat if needed
apple and peanuts salad
in a large bowl , combined apple , celery , grapes , and marshmallows, in a chilled mixing bowl , beat evaporated milk until frothy, add sugar and vanilla to evaporated milk, beat in mayonnaise and peanut butter, pour over apple mixture, stir in mixed nuts , if desired
apple and pear bundt cake
preheat oven to 350 degrees
grease a 9" or 10" bundt pan with oil or butter
sprinkle diced apples , pears and raisins with the sugar , set aside
in a small bowl , mix the flour , baking powder , salt , cinnamon , cloves and nutmeg
in a large bowl , beat the eggs
add the oil , vanilla and pecans
stir the flour mixture into the egg mixture , mix well
add the apples , pears and raisins
spread batter into the prepared bundt pan
bake for 55 to 60 minutes , or until the top springs back when lightly touched
cool in pan for 10 minutes
turn out onto a wire rack and let cake fininsh cooling
sprinkle with confectioners' sugar
apple and pear crisp
preheat the oven to 350f
peel , core , and cut the pears and apples into large chunks
place the fruit in a large bowl and add the zests , juices , sugar , flour , cinnamon , and nutmeg
pour into a 9x12x2-inch oval baking dish
for topping:
combine the flour , sugars , salt , oatmeal and butter in the bowl of an electric mixer fitted with the paddle attachment
mix on low speed for 1 minute until the mixture is in large crumbles
sprinkle evenly over the fruit , covering the fruit completely
place the baking dish on a sheet pan and bake for 50 minutes to 1 hour , until the top is brown and the fruit is bubbly
serve warm
i used my hands to mix the topping , that way the butter melted and the topping just held together better
apple and pear crumble
prepare fruit
if large , cut into 1 / 4 thick slices
toss in a bowl with lemon juice , sugar and raisins and a bit of nutmeg and cinnamon
combine the flour , sugar , salt and spices
cut in the butter and mix till mixture resembles coarse cornmeal
there should be no big chunks of butter left
sprinkle in the ice water , mix till the crumble mixture holds together and forms little clumps
add the rolled oats and mix
if the mixture seems sticky , add more oats
spread fruit evenly in a large glass or ceramic baking dish
scatter topping evenly over the fruit , leaving some of it in larger chunks and some in fine crumbles
bake the crumble at 375 for about 40-45 minutes or until the top is crisp and brown and the juice is bubbling up around the edges
serve it hot or warm , with ice cream , whipped cream , or all by itself
apple and pear sauce
core , peel , and chunk apples and pears, place in 2-quart sauce pan, add apple juice , cinnamon , vanilla , and nutmeg, cover , simmer until chunks are fork tender, mash with fork , leaving some chunks, add honey to taste, serve hot or refrigerated
apple and pecan breakfast casserole
in a large skillet , saute apples , pecans , raisins , brown sugar , cinnamon , and margarine until apples begin to soften , stir often , approximately 6 minutes
place in a buttered 9x13 baking dish
in a large mixing bowl , combine eggs , orange juice , salt , and flour and beat till mixture is smooth , and stir around edges of bowl
pour over apple mixture
sprinkle with 4 tablespoons sugar , and cinnamon , about 1 tablespoon
bake uncovered at 400 degrees for 20-25 minutes or until a knife inserted near center of casserole , comes out clean
serve with maple syrup
apple and pecan cake
preheat oven to 180 degree celsius
lightly grease and line a 20cm cake tin and line with baking paper
in a bowl combine the flour , oats , bicarbonate of soda , allspice , sugar and pecans
make a well in the centre and then add the oil and egg and then the apples and combine all ingredients well together
pour mix into the prepared tin and cook for 35 minutes until golden brown
apple and pecan muffins  gluten free or not
grease or line a 12 hole muffin tin and pre-heat oven to 170c / 340f
combine all of the dry ingredients , except apple , in a large mixing bowl and whisk to combine
add apple and lightly blend only until the apple is coated
set aside
add all of the wet ingredients to a jug and whisk well
add the wet ingredients to the dry and lightly stir until just combined
do not beat or over-mix as this will result in a tough dry muffin
pour into muffin cases and top each muffin with a pecan and sprinkle with sugar and ground cinnamon
bake approximately 20 minutes or until done
cool on trays
gluten-free muffins are best made the day of baking and can be frozen
wam for a few seconds in the microwave to enjoy the next day
apple and pistachio salad
toast pistachio nuts and set aside to cool
once you've cooled and chopped the pistachios , combine them with the remaining salad ingredients
whisk together the dressing ingredients in a non-reactive bowl
pour the dressing over the salad and toss well
divide and place a serving on a bed of lettuce
apple and pomegranate tart tartin
crust:
blend first 3 ingredients in processor 5 seconds
add chilled butter and blend until coarse meal forms
add creme fraiche
blend , using on / off turns , until moist clumps form
gather dough into ball
flatten into disk
wrap
chill 1 hour
roll dough out on lightly floured surface to 11-inch-diameter round
slide onto rimless baking sheet , cover , and chill until ready to use , up to 1 day
filling:
boil pomegranate juice in heavy large saucepan until reduced to scant 1 cup syrup , about 15 minutes
do ahead: pomegranate syrup can be made 1 day ahead
cover
chill
position rack in center of oven and preheat to 400f
spread room-temperature butter evenly over bottom and up sides of heavy medium oven-proof skillet
sprinkle sugar evenly over butter
cook over medium heat without stirring until mixture bubbles all over , about 3 minutes
remove from heat
stand apple quarters on 1 end around edge of skillet , leaning 1 cut edge against pan side and fitting snugly
stand as many apples in center as will fit
sprinkle apples with allspice and salt
cook apples over medium-high heat without stirring until thick , deep-amber syrup bubbles up , adding any remaining apples as space permits , about 20 minutes
pour 1 / 4 cup pomegranate syrup over
cook until juices thicken again , 4 to 5 minutes
remove from heat
using spatula , press apples gently toward center , then down to compact
slide crust over apples
press crust down around apples at edge of skillet
cut 4 slits in top for steam to escape
bake tart until crust is brown and juices at edge are thick and dark scarlet in color , 25 to 30 minutes
remove skillet from oven
let stand 1 minute
place large plate over skillet
using oven mitts and holding plate and skillet firmly together , invert tart onto plate
carefully lift off skillet
return any apples to tart that may be stuck in skillet
let cool at least 15 minutes
serve tarte tatin warm or at room temperature with vanilla ice cream and drizzle of remaining pomegranate syrup
apple and pork stir fry with ginger
in small bowl , combine jam , soy sauce , water and cornstarch
set aside
in large non-stick skillet , heat sesame oil over medium high heat
add pork and ginger and stir-fry until pork is browned and just cooked through , about 3-5 minutes
transfer pork and ginger to bowl with slotted spoon
add canola oil to skillet
stir-fry peppers , water chestnuts , and apples until peppers are crisp tender , about 3 minutes
add pork back to skillet along with green onions
stir-fry 30 seconds
add jam mixture
continue to stir-fry 30 seconds to one minute , or until sauce thickens
season to taste with black pepper
apple and raisin chutney
place vinegar in saucepan and bring to a boil over medium heat, add apples and partly cover , cook 5 minutes, mix remaining ingredients and continue cooking , partly covered for 13 minutes, stir several times during cooking, cool and serve with meat or use as a sandwich spread
apple and raisin crumble
preheat the oven to 180 degrees celsius
put apples , raisins , juice and brown sugar in a medium sized saucepan , and cook over a medium heat for about 15 mins or until the apples are soft
transfer to 6 3 / 4 cup ramekins or a 1
5l capacity dish
put flour , caster sugar and oats into a large bowl and stir well
add the butter and rub lightly until it resembles coarse breadcrumbs
scatter over apple mixture
bake for 25 minutes if using ramekins , or 35-40 minutes in the dish or until golden and crisp
serve with vanilla ice cream or custard
apple and raspberry crisp
in 2l baking dish , combine apples and raspberries, in small bowl , combine sugar , flour , cinnamon, add to fruit and toss to mix, for topping , combine rolled oats , sugar and cinnamon, with a pastry blender , cut in margarine until crumbly, sprinkle over fruit, bake at 350f for 55 min or microwave on high 15 minutes or until bubbling, serve warm or cold