formido/recipes-20k huggingface dataset:
acorn squash stuffed with herbed cornbread stuffing with seitan
preheat oven to 400f line baking pan with parchment paper
cut each squash lengthwise in half then scoop out seeds and strings
make a small slice on bottom of each half so it sits flat
with pastry brush , coat squash cavities with oil
sprinkle with 1 / 2 teaspoon salt and 1 / 2 teaspoon pepper
place halves , cut side down , in prepared pan and roast until tender but still firm , about 30 minutes
in a large skillet , heat oil over medium heat
add onions and cook , stirring often , until translucent
add seitan and cook 2 minutes
stir in garlic , celery , bell pepper , mushrooms , sage , rosemary , salt and pepper and cook , stirring occasionally for 10 minutes
stir in parsley and remove from heat
in large bowl , combine cooked vegetables , cornbread , tamari , and vinegar and mix well
stir in enough broth so that stuffing is moist enough to hold together when pressed but not soggy
adjust seasoning to taste with tamari , vinegar , salt and pepper
remove squash from oven and reduce heat to 300f carefully turn squash
fill each cavity with 1 / 2 cup stuffing
return squash to oven and bake until topping begins to brown , about 25 minutes
serve hot
acorn squash stuffed with italian sausage   penne
preheat the oven to 350 degrees f
season the squash with olive oil , salt and pepper
place on a baking sheet , flesh side up and add 1 / 2 cup water to the pan
cover with alluminum foil and bake until tender , about 1 hour
remove from the oven and cool completely
in a large saute pan , over medium heat , brown the sausage and onions , about 6 to 8 minutes
in a large mixing bowl , toss the sausage and onions with the pasta sauce , pasta , and cheese
season with salt and pepper
mix well
spoon the pasta mixture into the cavity of each squash
place the filled squashes on a baking sheet and place in the oven
bake until the squash is heated through and the cheese melts , about 20 minutes
acorn squash stuffed with lamb   curry
cut acorn squash in half from stem to
in a heavy , non-reactive skillet , melt the butter over medium heat
saut onion for 2-3 minutes
quick trick: use one of those handy green peeling / coring / slicing units that attach to the counter with suction
you can find these at most stores for around $20if you dont have one , i recommend getting one
they work really well , and save lots of time !
core and slice the apple with the peeling arm wedged out of action
slice the spiral to form small , uniform dice
add the apple , garlic and curry powder to the skillet
saut , stirring , for about 3 more minutes , or until apple is beginning to soften and curry has become quite fragrant
add lamb and mix thoroughly , breaking up chunks
brown lamb and stir in cumin , cayenne and salt
add cream
allow to boil and reduce until thick
pack as much of the lamb mixture as possible into the hollowed-out squash halves
place the squash in a baking dish just large enough to hold them upright
pour 1 inch of boiling water in the dish and cover tightly
if baking in the oven , use foil
if microwaving , use microwave-safe plastic wrap , ventilated with 2 slits
bake in preheated 400 f degree oven for 1 hour , or at 70% power in microwave for about 25 minutes , until the flesh of the squash is tender when pierced with a fork
acorn squash stuffed with sausage and sour cream
cook sausage , onion and mushrooms in butter in skillet, when squash is done baking and cooled slightly , cut in half and scoop out seeds, add sour cream to sausage mixture, stuff squash with sausage mixture, place in baking dish, return to oven and bake for 20 minutes at 350 degrees
acorn squash with apple stuffing
wash the squash , cut in half lengthwise , scoop out the seeds and fiber
put in a baking pan cut side down add an half inch of boiling water
bake at 400f for 18-22 minutes
peel , core and dice apples
mix with honey and 2 tablespoons of the melted butter
turn squash cut side up and brush with the remaining butter
sprinkle with salt
fill cavity with apple mixture
cover pan with foil and continue to bake at 375f 40 minutes or until the squash is tender
acorn squash with apple turkey stuffing
preheat oven to 350f
remove stalk stub if necessary , slice just enough off the bottom to make a level surface
cut in half and remove seeds
prick inside surface all over with a fork
combine remaining ingredients and fill the squash halves , mounding if necessary
place in a baking dish , add 1 / 2 inch of water and cover with foil
bake 45 minutes , remove foil and bake 15 minutes
acorn squash with bacon
i like to buy the squash a month or two ahead of time to let it ripen , so that the squash turns yellow all the way around , not just on the bottom
that is when they are ripe
but if you didn't , don't let it stop you from making this recipe !
cut squash in 1 / 2 with the grooves
remove the pulp with the seeds , and cut thin slice off back half , so the half lays steady-flat with out
place squash in greased oven proof pan
place butter around edges of squash , and some in center , of each half
you will use 1 tablespoon for each half , more or less
this depends on how buttery you want it
sprinkle with cinnamon , salt and pepper to taste , and then place bacon around edges of squash
cover entire dish with foil , bake at 350 degrees , 45 minutes , or until done
to test for doneness , be careful when removing foil , steam will come out , fork test squash for tenderness , when done it will be soft all the way through , to skin
acorn squash with bacon  apple and swiss
halve squash
remove seeds and pulp
place squash , cut side down , in a shallow baking dish
add water
bake at 350 degrees for 30 minutes
in a medium saute or sauce pan over medium heat , cook bacon until some fat is rendered
add onion and saute / sweat for 3 minutes-ish
add sage , rosemary , thyme , and pepper
add apple and saute / sweat for 2 minutes-ish
add garlic and saute / sweat for 2 minutes-ish
drain if needed
stir in stuffing mix and water
once stuffing mix is moist , stir in cheese
spoon stuffing into prepared squash
cover with loosely with foil
bake about 20 minutes more
i removed foil
topped with optional topping and baked for last five minutes
optional topping:
mix bread crumbs and olive oil
mix in parsley and green onions
acorn squash with boursin custard
cut squash in half lengthwise
microwave squash halves , covered in syran wrap , for 10 minutes
with a small spoon , gently scoop out and discard seeds , taking care not to break skin
in a food processor or with a mixer beat herb cheese , cream cheese , and egg until smooth
pour filling equally into squash halves
return to microwave , cooking uncovered for 9 minutes
let cool and serve on a platter
acorn squash with butter pecan sauce
heat oven to 350f cut squash in half lengthwise
remove seeds
cut squash halves crosswise into 1-inch-thick slices
arrange slices in 13x9-inch glass baking dish
cover with foil
bake at 350f for 30 to 35 minutes or until almost tender
meanwhile , melt butter in small saucepan over medium heat
stir in brown sugar , syrup and pecans
cook just until sugar dissolves , stirring constantly
remove squash from oven
spoon pecan mixture over squash
return to oven
bake an additional 10 to 15 minutes or until squash is tender , spooning pecan mixture occasionally over squash
acorn squash with cheese spinach stuffing
place squash cut side down on baking sheet and bake in 350f oven for 45 minutes
meanwhile in large pot saut the onion and celery in the olive oil till soft and translucent
add soup , milk , spinach , cheese , and stuffing
mix well
will take a little work to moisten and throughly mix all ingredients
lift acorn squash from oven turn over and stuff with stuffing mixture
bake an additional 20 to 30 minutes
till stuffing is heated through and squash is tender
acorn squash with cracker stuffing
preheat oven to 350f
remove the seeds from the centre of the squash halves
brush the interior with some of the melted butter and sprinkle very lightly with salt
put the cracker crumbs , almonds , salt , cinnamon , nutmeg and brown sugar and add enough melted butter to bind
stuff squash cavities with this mixture , mounding slightly
place in a large baking pan and pour in enough hot water to come about 1" up sides of squash
bake for about 75 minutes
squash should be tender when pierced
place 1 half per person
eat with a spoon to scoop out yummy flesh and stuffing
acorn squash with cranberry apple stuffing
cut squash in half and with a spoon , remove pulp and seeds
in a large pyrex baking dish place squash cut-side down
pour 1 / 4-inch boiling water into pyrex dish
place dish in oven and bake squash for 30 minutes at 350 degrees
in a large bowl , combine apples , cranberries and cinnamon and grapeseed oil to make stuffing
remove squash from the oven after the 30 minutes
turn halves over and stuff center of each squash half with apple mixture
return to oven and bake for 30-35 minutes until squash and apples are tender
acorn squash with cranberry stuffing
halve squash and remove seeds
spray lightly with cooking spray
place face down on a baking sheet and bake about 45 to 60 min in a 350f oven or until tender when tested with a fork
meanwhile , coat a non-stick skillet with cooking spray
over medium heat saute onion and celery until tender
add salt , pepper , allspice , apple and 1 tbs apple juice
cook just until apple is tender
stir in cranberries , raisins , and 1 tbs apple juice
cook until cranberries pop
add brown sugar
stir until dissolved
stir in bread cubes and nuts
if desired , a few drops of almond extract may be added
sprinkle baked squash with salt and pepper
divide stuffing evenly between the halves
bake for 15 minutes at 375f
acorn squash with dried fruit and granola compote
preheat oven to 350
lightly grease a 9 x 13" pan
take the squash and microwave it for a few minutes until the skin can easily chip off with a little pressure from your finger nail- this will make it easier to cut in half
let cool before you cut it in half !
cut in half and scoop out center to make a nice 'bowl' for the compote
but leave enough squash to eat !
take each half the acorn squash- halved and centers scooped out
place face side up in lightly greased pan
in a separate bowl , mix all ingredients reserving the butter to be cut up and placed on top
make sure you mix thoroughly- separate equally amongst the 2 halves
brush the 'rim' of the squash with additional melted butter , honey , or maple syrup
cover with foil and bake 20 minutes , uncover and bake an additional 20-30 minutes or until squash is tender when speared with a fork
acorn squash with filberts or pecans
cut squash in half lengthwise
scoop out seeds and stringy stuff
whip butter with a fork and cream in the brown sugar , salt , cinnamon , and orange peel
beat in the orange juice , mix in the nuts
pour 1 / 2 inch of water in a large baking pan and arrange the squash cut side up in it
divide the butter mixture evenly among the squash cavities
cover the pan with lid or foil
bake in a 375 oven for 40 minutes
uncover , spread sauce around inside of squash , and continue baking uncovered for 40 minutes more , or until brown and tender
acorn squash with pineapple
preheat oven to 350 degrees
cut squash in half and remove seeds
place each half , cut-side down on a nonstick baking sheet
bake for 45 to 60 minutes until soft and tender
meanwhile mix pineapple with spices and set aside
now place squash into a baking dish
divide pineapple mixture in half and place inside squash cavity
return to oven and bake 5 more minutes or until pineapple mixture bubbles
serve hot
you may want to try half the amount of spices first , then add the rest if needed
acorn squash with raisin sauce
cut squash in half lengthwise and discard seeds
set squash halves , cut-side up , in an 8x8x2 inch microwavable baking dish
pour 1 / 4 cup water into dish , cover , and microwave on high for 5 minutes
after squash is done fill cavity of each squash with half of the raisins
combine remaining ingredients , stirring to dissolve cornstarch
pour half of mixture into each squash cavity
cover and microwave on high for 2 minutes , until squash is fork tender and liquid thickened
alternately , you could bake this squash in a 350 oven for about 25 , add the raisins and remaining ingredients and bake for 10 more minutes , or until fork tender
acorn squash with roasted garlic custard
preheat oven to 375f using a sharp knife , cut the squash in half lengthwise
using a sturdy spoon , scoop out the seeds and fibrous membranes
rub squash halves lightly with half the oil and season with salt , pepper and a sprinkling of brown sugar
place on a baking sheet
use the remaining oil to coat the whole garlic bulb
place it on the tray with the squash
bake the squash for 30 minutes
remove and cool to room temperature
bake the garlic for an hour or until very soft
remove and cool
cut the garlic in half and squeeze out the soft cooked garlic into a bowl
set aside
meanwhile , in a sauce pan , bring the milk to a simmer
whisk the eggs and garlic together
gradually whisk the hot milk into the eggs
season with the salt , pepper and nutmeg
prepare a baking dish that will hold all four halves of squash
pour one cup of water into the bottom
cut a small sliver off the bottom of each squash to stabilize it in the baking dish
place the squash in the baking dish , in the water
pour enough egg mixture into the halved squash to fill the cavity to a half inch from the top
bake for 50-60 minutes or until custard is firm
remove from the oven and serve warm
enjoy !
acorn squash with sausage
put squash halves , cut side down , in microwave-safe dish, add 1 / 4 inch water, cover with plastic wrap, cook on high for 15-20 minutes or until tender when pierced with fork, in large skillet , heat canola oil over medium heat, add onion and mushrooms, cook 5 minutes, add bell pepper and garlic, cook 1 minute, remove from skillet with slotted spoon, drain on paper towels, discard drippings, in same skillet , brown and crumble sausage over medium-high heat, drain, add onion mixture and bread cubes, season with pepper to taste, reduce heat to medium, cook 3 minutes , stirring occasionally, remove squash from microwave , carefully removing plastic wrap, turn squash cut sides up, spoon 1 / 4 of sausage mixture into each squash half, top with parmesan, serve immediately
acorn squash with spiced brazil nut filling
cut acorn squash in half lengthwise
then scrape out seeds and stringy portions
put dry ingredients , nuts and grated rind in mixing bowl
cut in butter until mixture resembles coarse meal
place squash halves in baking pan and fill with crumbly mixture
set the bottom of the baking pan in hot water , cover and bake at 400f for 30 minutes
uncover and bake 30 minutes longer
acorn squash with spinach stuffing
cut squash in half
discard seeds
place squash , cut side down , in 15-in
x 10-in
x 1-in
baking pan
fill pan with hot water to a depth of 1 / 2 inches bake , uncovered , at 350 for 40 minutes
meanwhile , in a skillet , saute celery and onions in water until tender
add the spinach
cook and stir until spinach is wilted
in a bowl , combine the bread crumbs , pecans
drain water from baking pan
turn squash cut side up
stuff with spinach mixture
sprinkle crumb mixture over top
bake 15 minutes longer or until the squash is tender
acorn  butternut squash and parsnips gratin
combine breadcrumbs , parsley , salt , oregano , thyme and pepper in a large bowl
stir well
add acorn squash , butternut squash , parsnips , and olive oil , tossing to coat
spoon squash mixture into a 2 quart casserole coated with cooking spray
cover and bake at 325 degrees fahrenheit for 1-1 / 2 hours
sprinkle with cheese
bake , uncovered , an additional 15 minutes
garnish with oregano , if desired
acorns cookies
preheat oven to 375 degrees
in a large bowl , beat together butter , brown sugar , 3 / 4 cup chopped pecans and vanilla on medium speed until well blended
add flour and baking powder and mix well , using low speed
shape dough into 1-inch balls
slightly flatten by pressing balls onto ungreased cookie sheets
pinch tops to point to resemble acorns
bake for 10 to 12 minutes at 375 degrees
remove from oven and cool on wire racks
in top of a double boiler over simmering water , melt chocolate chips , stirring until smooth
remove from heat
keep double boiler over water
dip large ends of cooled cookies into melted chocolate , then roll in chopped pecans
cool to set chocolate
across the pond tasty leeks
prepare the leeks by slitting them lengthwise and washing carefully to remove any grit
cut the leeks into 1 / 2 inch slices
heat 1 tablespoon of olive oil in a deep frying pan or skillet on medium heat and add the pine nuts
fry the nuts until the kernels are golden brown
make sure they don't burn ! immediately remove the pine nuts from the oil with a slotted spoon and set aside on paper towel to drain
reheat the remaining 1 tablespoon of olive oil to high heat , and add the leeks
fry for a few minutes or until they start to brown in places
then add the tomatoes
bring back to the boil
reduce heat , cover and simmer for 10 minutes
season with salt and pepper
garnish with minced fresh marjoram and the toasted pine nuts
actual p f  chang s lettuce wrap recipe not a copycat
dice the chicken into tiny pieces
place the chicken in a mixing bowl and add 2 tablespoons soybean oil , ginger , garlic , chili flakes and 2 tablespoons soy sauce
mix together in circular motion until well mixed
let marinate in refrigerator for 2-4 hours
mix together the citrus juices , soy , and hoisin sauce with a whisk
reserve until needed
clean the romaine lettuce , chopping off the stem , peeling each spear and running under clean cold water
reserve in refrigerator until ready to use
chop scallions into rings and reserve chilled
coat a very hot saut pan lightly with soybean or vegetable oil
lay the chicken around the saut pan being careful not to lay too many on top of each other
sear the chicken until crispy and golden brown , about 2 minutes
once chicken is brown , toss gently in pan and sear another 2 minutes
the pan will appear to burn , but that is the carmelization and where all the flavor comes from
add of the citrus soy mixture to the saut pan and coat well
let the sauce coat the chicken until it is glazed , and thickens on the chicken
add more or less depending on how wet you want your mixture
spoon chicken onto a plate
wrap the chicken mixture in romaine lettuce and top with scallion rings
serve and enjoy !
fun fact: this recipe can also be done with baby shrimps , fish or beef
actual panera bread recipe for hearty cheese soup in a sourdough
in a large , heavy stockpot , melt butter or margarine, add chopped vegetables, add ham or bacon, cook over medium heat until vegetables are slightly tender, stir in flour, stir in cornstarch, cook , stirring constantly, add broth and continue stirring until slightly thickened, add milk, add spices, add cheese gradually , stirring until cheese is melted, to avoid curdling , do not allow soup to boil after cheese is added, season to taste with salt and pepper, serve piping hot in the hollowed out sourdough bread bowls
actual pf chang s mongolian beef recipe
1
heat oil in a saut pan
add the beef and cook for 30-60 seconds or until cooked
-beef should be lightly browned around the edges and gray throughout the rest of the surface
2
add your garlic and toss
3
add the rice wine , soy sauce , and sugar
bring to a boil
4
cook and reduce the sauce around the beef until all sauce has caramelized onto the beef
-the saut pan should be "dry" before proceeding onto the next step
5
add the green onion sticks and toss to incorporate into the beef
a few tosses are all that are needed
do not wilt the green onion sticks !
6
finish with sesame oil
7
place on a plate over cooked rice and enjoy !
actually very tasty vegetarian meatloaf
preheat oven to 375f
combine rice , broth , mushrooms , 1 tbs
oil , and 1 / 2 teaspoons salt in a large saucepan
bring to a boil
cover and simmer 45 minutes or until rice is tender
let rice mixture cool in a large bowl
place walnuts on a baking sheet and roast at 375 f for 3-5 minutes or until they begin to brown
watch carefully to make sure they don't burn
remove from oven and finely chop
pour remaining 2 tbs
oil into a large nonstick skillet and warm over medium heat
add onions and celery , saute for 5 minutes or until tender
stir in remaining 1 / 2 teaspoons salt and garlic , cook another minute
remove from heat , stir in bread crumbs , parsley , and thyme
add this bread crumb mixture to the cooled rice
stir in eggs and pat into an 8x8 inch loaf pan coated with a small amount of olive oil
bake at 375 f for 45 minutes or until loaf is firm
cool 10 minutes before slicing
ad hoc pita with broccoli  egg and cheese
saut broccoli in a little olive oil for 5 minutes, add eggs and make a scrambled egg substance with the broccoli, dash some salt and pepper then stir a little, place cheese slices on eggs / broccoli, cover and put heat on very low until cheese melts nicely, remove egg / broccoli / cheese mixture, add a little more olive oil to the skillet, saut pita on skillet on both sides until each side is golden brown, place egg mixture onto hot pit, eat it like a large-sized soft taco
ada perez pralines
combine sugars , salt and milk, cook until soft ball stage on a candy thermometer, add pecans, remove from fire and add vanilla and butter, beat until stiff, drop on wax paper let sit until set and then enjoy
ada s chocolate peanut butter fudge
combine sugar , cocoa , butter , vanilla , and evaporated milk in a saucepan, cook , stirring constantly , until mixture boils all over, begin timing, boil exactly 3 minutes, remove from heat, stir in more vanilla , peanut butter , and marshmallow cream until smooth, pour into buttered pan, chill
ada s peanut butter fudge
mix brown sugar , granulated sugar , butter , vanilla , and milk in a saucepan, sir constantly until mixture begins to boil all over, begin timing, boil exactly 3 minutes, remove from heat, add more vanilla , peanut butter , and marshmallow cream, stir well, pour into buttered pan, chill
adam   eve sandwich
toast english muffins and butter immediately, place a slice of ham on 4 muffin halves, place sliced eggs on top of ham, make a sauce by mixing together the cheese , mustard , worcestershire and cream, cook slowly until cheese melts, pour over sandwich halves and top with other half of muffin
adam carolla s famous thanksgiving cranberry sauce recipe
rinse cranberries, bring water and 1 / 2 cup sugar to a boil, add cranberries and cover, let simmer for about 5-10 minutes, add more sugar to taste , if desired
adam perry lang s secret recipe baby back ribs
combine first 9 ingredients and rub into the baby back ribs
grill ribs over low , indirect heat for 2 1 / 2 hours
meanwhile , combine apple juice , honey , and butter in a small saucepan over medium heat until butter melts
on each of 4 aluminum foil sheets , divide butter mixture
place a rack on each buttered foil sheet , meaty side down
crimp to form packet and wrap with an additional foil sheet
still using indirect heat , grill packets , meaty side down to 1 hour
unwrap packets and grill , meaty side up , 1 / 2 hour
meanwhile , stir together bbq sauce , apricot preserves and water
brush ribs and grill another 20 minutes
remove ribs to cutting board and cut into individual ribs , brush with apricot glaze and serve
adam west s super bowl dumplings
in large skillet , cook sausage meat over med heat for 15 minutes
drain fat
add onions , peppers , mushrooms , pepper , and sage , and saute over low heat for 10 minutes
set aside
lay won-ton wrappers on a well-floured surface
brush tops with water
fill each skin with 1 tsp of mixture , then fold in half diagonally
press edges to seal
spray a steamer basket with nonstick cooking spray
place as many dumplings as possible in basket and steam , covered , for four to five minutes
serve hot
adam s cabbage
fry bacon until crispy, core and chop cabbage, add water to a large pan or stock pot and boil, add bacon and the drippings to the pot, then add the chopped cabbage, cook on medium until desired consistency