formido/recipes-20k huggingface dataset:
apricot orange chicken bake
adjust an oven rack to the upper position and heat the oven to 450 degrees fahrenheit
coat 9 by 13-inch baking dish lightly with vegetable oil spray
pat the chicken dry with paper towels , then season with salt and pepper
lay the chicken in prepared 9 by 13-inch baking dish
whisk the apricot preserves , dried apricot pieces , and orange juce into the saucepan with the honey , vinegar , soy sauce , curry powder , and tabasco sauce , over medium-high heat
simmer , whisking often , until the mixture has thickened , about 8 minutes
quickly dissolve the cornstarch in the water , then whisk into the honey mixture
pour the apricot-orange sauce over the chicken , then sprinkle with the almonds
bake until the chicken registers 160 degrees on an instant-read thermometer , 15-18 minutes
apricot orange salad with sour cream cream cheese topping
bring the water and grand marnier to a boil and pour over the gelatin in a large bowl
stir till gelatin dissolves
add the dried apricots and cranberries and let sit and cool for about 5-10 minutes
using a potato peeler , make thin strips using one or two carrots so that you have 1 / 2 cup of carrot curls
add the can of mandarin oranges with juice , the carrot strips , juice of two oranges and 1 / 2 c cold water
stir , let set in a bowl or mold of choice in the refrigerator
blend the topping ingredients well
after jello has set , spread on top
serve and enjoy !
apricot peach iced tea
in a large pitcher , stir together cool water , apricot nectar and superfine sugar
add tea bags
let steep 5 to 7 minutes , dunking bags occasionally
once tea is desired strength , add frozen or fresh peaches
pour over ice and serve
for raspberry iced tea: switch to berries: replace apricot nectar with 1 1 / 2 cups cranberry-raspberry drink
in blender , puree 1 / 2 pint fresh raspberries
strain out seeds
add to cold water with superfine sugar
replace peaches with 1 pint fresh raspberries
apricot pecan camembert
heat oven to 350f degrees, place cheese in shallow ovenproof serving dish, bake at 350f for 20 minutes or until cheese is soft, remove from oven, top cheese with preserves and pecans, return to oven, bake an additional 3 minutes or until preserves are warm, serve with assorted crackers
apricot pecan muffins
cream together butter and sugar, add vanilla, beat in eggs , one at a time, combine dry ingredients and add to creamed mixture alternately with milk, stir in nuts & apricots, spoon into paper lined or greased muffin pans, bake at 375 for 25 minutes, i have used this recipe for mini-muffins , regular muffins and jumbo muffins
apricot pecan stuffing
in a large skillet , cook leeks and onion over medium heat in butter , until tender but not brown
stir in apples , pecans , apricots , and nutmeg
cook about 4 minutes
in a large bowl , combine bread cubes , rosemary , thyme , parsley , and cooked onion mixture
in a small bowl , combine half and half , egg , salt , and pepper
add to bread mixture and stir gently to coat
place in a greased 2 qt casserole and bake , covered , in a 375 oven for 20 minutes
uncover and bake an additional 15 minutes
apricot pistachio ice cream
combine water and sugar in medium saucepan over medium-low heat , stirring constantly until sugar dissolves
increase heat and bring to a boil
remove from heat
beat yolks in a large bowl until thick and forms a ribbon when beaters are lifted
whisk in sugar / water mixture
return mixture to saucepan over low heat , whisking constantly until mixture is thick enough to coat back of spoon
do not boil
transfer mixture to bowl which is set over ice water
cool , stirring occasionally
fold whipped cream into cooled egg mixture using a rubber spatula
fold in apricot puree and pistachios
refrigerate until chilled
transfer mixture to ice cream maker and process per manufacturer's directions
turn into plastic container and freeze
apricot pumpkin bread pudding  diabetic heart healthy
preheat oven to 350 degree f
coat a 2-quart square baking dish with nonstick cooking spray
in the prepared baking dish , combine bread cubes and dried apricots
set aside
in a large bowl , combine milk , pumpkin , egg , sugar , and cinnamon or pumpkin pie spice
slowly pour pumpkin mixture over bread mixture in baking dish
gently press bread mixture down into liquid to moisten
let stand for 15 minutes
bake , uncovered , for 45 to 50 minutes or until a knife inserted in center comes out clean
cool slightly
serve warm
if desired , serve with dessert topping
makes 9 servings
apricot pumpkin pecan muffins
preheat oven to 400f
lightly oil 8 muffin cups or spray with a nonstick cooking spray
in a large bowl , combine both flours , baking powder , baking soda , cinnamon and cloves
mix well
mix in apricots and pecans
in another bowl , combine remaining ingredients
beat with a fork or wire whisk until blended
add to dry mixture , mixing until all ingredients are moistened
divide mixture evenly into prepared muffin cups
bake 15 minutes , until a toothpick inserted in the center of a muffin comes out clean
remove muffins to a rack to cool
apricot rosemary brie in boule
preheat oven to 350 degrees fahrenheit
combine apricot jam and rosemary in meduim bowl , mixing well
set aside
cut off circular top of bread and remove bread inside the boule , reserving chunks for dipping later
thinly spread butter inside bread shell
combine apricot-rosemary mixture to chopped brie , tossing gently to coat
put coated brie into boule , scraping bowl well , replacing top of bread
bake at 350 degrees for about 20- 30 minutes
dip or spread hot cheese onto reserved bread or crackers
apricot rosemary glazed pork loin
preheat oven to 350f
remove any excess fat from the roast
place roast in a 13x9-inch baking dish that has been sprayed with non-stick cooking spray
sprinkle with salt and pepper
in a small saucepan , heat the preserves , sherry , rosemary and garlic over medium heat , stirring frequently
when thickened , spoon 1 / 4 cup mixture onto pork reserving remainder
insert meat thermometer so
bake uncovered 1 hour 15 minutes to 1 hour 30 minutes or until the thermometer reads 155f
cover pork with foil and allow to stand 15 to 20 minutes or until thermometer reads 160f
cut roast into slices
heat the reserved apricot mixture and serve with roast
apricot sauced salmon
rinse salmon
pat dry
spray the unheated rack of a boiler pan with nonstick spray
place salmon on rack
broil 4 to 5 in from heat for 8 to 12 minutes or until salmon flakes easily with fork
this can also be cooked on outside grill or basket
i even grill it in grill on stove
meanwhile , for sauce , in a small saucepan combine the cornstarch , salt and ground red pepper
gradually stir in nectar
add honey and 1 tablespoon vinegar
cook stir over medium heat until thickened and bubbly
cook and stir for 2 minutes more
remove from heat
cover
keep warm
in a large bowl toss together the spinach or romaine
cucumber and 1 tablespoon vinegar
divide among 4 plates
to serve , place salmon on romaine mixture and spoon sauce over each serving
sprinkle with green onions
apricot walnut cereal bars
preheat oven to 350f coat a large jellyroll-style pan with cooking spray
spread oats and walnuts on a baking sheet with sides
bake until fragrant and light golden , 8 to 10 minutes
transfer to a large bowl and add puffed cereal , dried apricots , flour and salt
stir to combine
meanwhile , puree tofu , egg , oil , honey , vanilla and lemon zest in a food processor or blender until smooth , scraping down the sides as needed
make a well in the center of the oat mixture
fold in the tofu mixture until combined
spread evenly in the prepared pan
bake until firm in the center and golden brown , 35 to 40 minutes
let cool completely in the pan on a wire rack before cutting into bars with a sharp knife
apricot chile pork roast
preheat oven to 325degrees f
spray a shallow roasting pan with veggie oil
place the roast , fat side up , in the pan
mix remaining ingredients
salt& pepper the roast and bake for 1 / 2 hour
remove from oven and smear the jam mixture all over the roast
return roast to the oven , uncovered , and continue baking for apprx 1 hour or until the internal temp reads 160 degrees f
baste a couple of times and watch that the glaze doesn't burn
let the roast rest for 10 minutes , carve& serve
apricot lemon chicken
combine preserves , lemon juice , soy sauce , and zest in a bowl
dip chicken pieces in mixture
the large chunks won't stick
reserve the left-overs for a baste
coat the dipped chicken pieces with bread crumbs , patting to adhere crumbs to chicken
place chicken in greased 13x9 pan
sprinkle with salt and pepper
drizzle with melted butter
bake for 35 mins
, then remove from oven and pour the reserved apricot mixture over the chicken
bake until done , perhaps 30-mins
depending on the thickness of the chicken
remove from oven and squeeze one whole lemon over the chicken
serve with lemon edges , steamed rice and green salad
apricot raisin muffins with cashew top
preheat oven to 400f
whisk together water and instant powdered milk
set aside
cream butter , sugar and egg together , until smooth
add reconstituted milk , lemon zest and juice , mix thoroughly
in another bowl combine flour , baking powder , baking soda , salt , coriander , raisins and apricots
mix well
make a well in the middle of the dry ingredients
pour wet ingredients into the well
stir just enough to moisten , batter should be lumpy
either spray a 12 cup muffin tin with veggie spray or place a cupcake paper in each cup
fill each cup with 1 / 12 of the batter
sprinkle top of each muffin with chopped cashews
bake at 400f for 25 to 30 minutes or until a toothpick stuck in centre of muffin comes out clean
apricots and cream oatmeal cookies
preheat oven to 350 degrees f with the racks in the upper and lower thirds of the oven
in a small bowl , whisk together flour , baking soda , and salt
in a stand mixer fitted with the paddle attachment , cream butter and sugars until light and fluffy
slowly add egg and continue mixing
slowly add flour mixture , oats , apricots , walnuts , and white chocolate chips
mix until combined
line 2 sheet trays with parchment
with wet hands make 20 balls from the dough placing evenly among sheet trays
press down on cookie dough with palm of your hand to make a flat circle
bake for 10 to 12 minutes or until golden and still a bit tender in the center
remove from oven and let sit on sheet trays 1 minute
remove to cooling racks to cool completely
apricots with blue cheese
cut apricots in half and remove pits , place in large bowl
mix oil and lime juice together and season with salt and pepper , pour over apricots and toss gently
place apricot halves , cut-side-up , on cookie sheets
cut blue cheese into small pieces and place in the centre of each apricot
no more than one hour before serving place under preheated broil for one to two minutes or just until cheese softens
apricots with honey and rosemary   france
cut the apricots in two and take out the seeds
wash and dry the rosemary , and pull off the rosemary needles
melt the butter in a pan , put the apricot halves in , and cook at a high heat about 1 minute on each side
lower the heat , add the honey and the rosemary needles , cover and let cook over low heat for 10 minutes
stir with a wooden spoon to avoid any scorching
share out the cooked apricots in 6 small dishes , and drizzle the warm honey-rosemary sauce over each one
serve warm
aprikoosivoileipa    hot apricot sandwich  finland
preheat oven to 375 degrees f
butter one side of each slice of bread , then cut in half
arrange 2 halves of an apricot on each half slice of bread , cut side down , then top with a slice of cheddar
bake 5 to 10 minutes or until cheese melts & bubbles
april fool s fake baked potato
take 2 large scoops of vanilla ice cream and place on a large piece of plastic wrap
wrap up and mold with hands into a potato shape
put in freezer to set
put cocoa powder into a bowl and roll unwrapped ice cream potato in the powder until completely covered
slice the top of your ice cream potato and pull back edges a bit to make room for your whipped topping and starburst candy butter
shake off excess cocoa powder and place on a plate
top with a dollop of cool whip for the "sour cream"
place your unwrapped yellow starburst candy in the microwave for 10 seconds to soften - then press the edges out to make a larger "pat of butter"
top your potato and enjoy !
april fools  day  cheeseburger cake
heat oven to 350f
grease 2 8-inch layer cake pan
prepare the box of white cake mix and bake according to the recipe
cool on wire racks
invert cakes on rack after 15 minutes and let cool completely
prepare the box of brownie mix , and bake as directed in the 8 inch layer cake pan
cool for 15 minutes in pan , then invert and let cool completely
"tomato slices" place plain cookies on a wire rack set over wax paper
put about 1 / 2 cup vanilla frosting in a small saucepan
stir over low heat until melted and smooth
remove from heat and stir in red food coloring until frosting is tomato colored
brush or spoon on top and sides of cookies
let stand at least 30 minutes until firm to the touch
"cheese" spoon another 1 / 2 cup of vanilla frosting into a small bowl
stir in yellow food coloring until cheese colored
cover to prevent drying
"lettuce" sprinkle granulated sugar on a large sheet of wax paper
working with 1 at a time , place spearmint leaves on the sugar and fold wax paper over , so the candy is sandwiched between the sugar and the wax paper
roll with a rolling pin until flattened and edges are jagged
the candy will become very sticky , but the sugar should help it release from the wax paper
buns put remaining vanilla frosting in a medium sized bowl
stir in milk chocolate frosting and red and yellow food coloring , little by little , until frosting is the color of a hamburger bun
place one cake layer on a serving plate
if well-rounded , best to cut off the hump , then put it upside down for the flat top
cover with frosting
arrange spearmint leaf "lettuce" on top and around edges of the bottom "hamburger bun"
place brownie cake on top of the lettuce using spatulas
spoon "cheese" about 1 inch from edge of top of burger , letting some run down the sides
top with "tomato" slices
if needed , now is the time to insert toothpicks through the brownie layer to keep the cake layers from sliding off !
take the cake layer that rose the most for the top bun
place cake on wax paper and frost with remaining bun colored frosting
lift onto tomato topped burger
april fools  day  colorful meatloaf  cupcakes
heat oven to 375
line 12 muffin tin cups with foil bake cups
in a large bowl , mix together all of the meat loaf ingredients until well combined
divide the mixture evenly among the lined cups
place the filled muffin tins on cookie sheets and bake the 'cupcakes' for about 15 minutes or until cooked through
divide the mashed potatoes among three small bowls and stir a few drops of food coloring into each batch to create blue , yellow , and pink 'frostings
' spread a generous dollop on each 'cupcake
'
april fools  day  fooled ya french fries
preheat oven to 400f, peel apples and cut into sticks with a crinkle cutter, toss with cinnamon and sugar, place on a lightly greased baking sheet, bake 8-12 minutes in a 400f oven, drizzle with strawberry preserves if desired
april fools  day  fooled ya hot dog in a bun
peel banana, spread peanut butter evenly on banana to give it a "hot dog-like" appearance, place in a hot dog bun, drizzle with strawberry preserves and chopped kiwi , if desired
april fools  day meatloaf  cake
preparing the meat loaf
1
preheat oven to 375f in a large bowl , combine ground beef , eggs , bread crumbs , green onions , milk , parsley , garlic , worcestershire sauce , salt and pepper just until blended
2
divide mixture between two 8-inch round cake pans , patting to cover pans evenly and make level
3
bake meat loaves until juices run clear when meat is pierced with a fork , or meat loaves register 170f on a meat thermometer , 2025 minutes
remove pans from the oven
cover loosely with foil and let stand for 10 minutes
decorating the meat loaf
1
pour off juices from pans
invert 1 meat loaf onto a flat serving plate
using a small sharp knife , trim red peppers so that they lie flat
cover top of meat loaf with a single layer of roasted red peppers
2
invert second meat loaf onto red pepper layer
using a spatula , spread 2 1 / 2 cups mashed potatoes over top and sides of meat loaf
spoon remaining potatoes into a pastry bag fitted with a large star
pipe swirls around top edges of cake
pipe stars around bottom of cake
3
place cherry tomatoes , stem-ends down , in a ring around top of meat loaf "cake" to resemble cherries
cut meat loaf into wedges
serve immediately
april s baked chicken parmesan
preheat oven to 425 degrees
pour bread crumbs onto plate and combine with parmesan cheese
coat chicken with bread crumb mixture and then placed onto greased baking sheet and cook for 25 minutes
pour a bit of prego sauce into 13x9" baking pan
place chicken into pan and then cover with remaining prego sauce , then spread mozzarella cheese on top
sprinkle parmesan cheese on top
return to oven and cook uncovered for a further 25 minutes
remove from oven and serve over cooked spaghetti
april s favorite pasta salad
cook and drain the pasta , but do not rinse, allow to cool, meanwhile , place vegetables and cheese in a large bowl, combine vinegar , oil , sugar , and seasonings in container with lid, shake well and pour over vegetables and gently toss, add cooled pasta to vegetable mixture and toss well, chill until ready to serve, i do that when i'm out of the salad vinegar and it works fine
april s healthy snack mix
combine and stir
april s peach cobbler
preheat oven to 375 degrees, mix bisquick , milk and nutmeg, pour into an ungreased 8x8" baking dish, mix in melted butter until combined, in another bowl , mix peaches and sugar, spoon peaches over batter, bake for 40-55 minutes or until lightly browned
april s russian tea
in a pot or stock pot , boil water and tea bags for 5 minutes, remove tea bags and add spices , juice , and sugar, simmer for 15 minutes, remove and drink or refrigerate, heat in microwave to desired temperature or drink cold
april s white bean dip
in a blender , add all ingredients except for tortilla chips, cover and process until smooth, chill at least 3 hours, serve with tortilla chips
aqua negra marinade
combine all ingredients with a whisk, stores in the refrigerator for 2 days
aqua thunder
mix togher the midori , blue curacao and banana liqueur together over ice, add a dash of lemon juice, top with the soda water, enjoy !
aqua velvet   zodiac
pour all ingredients over ice in a hurricane glass
garnish with fresh pineapple wedge and or serve with a cocktail umbrella to spear maraschino cherry
aqua marine
shake well in a shaker with ice, strain in a martini glass, garnish with a pineapple slice
aquagrill s falafel crusted salmon
for the falafel crust , combine the chickpeas , potato , parsley , leek and / or green onions and butter in a food processor and pulse until the mixture is finely chopped and well mixed
add the bread crumbs , coriander and cumin and pulse to mix
add salt and pepper to taste
transfer to a bowl and set aside
for the hummus , wipe out the food processor bowl
add the chickpeas , tahini , lemon juice , olive oil and garlic
process until smooth , then season to taste with salt and pepper
transfer the hummus to a bowl , cover and chill until needed
combine the vinaigrette ingredients in a large bowl and whisk to mix
season to taste with salt and pepper
add the cucumber and tomato and toss well
chill until needed
preheat the broiler and set the oven rack 4 to 6 inches below the element
season the salmon fillet pieces with salt and pepper
heat the oil in a heavy ovenproof skillet , preferably nonstick
when hot , add the salmon and sear until browned , 1 to 2 minutes per side
spread the top of each fillet piece with some of the falafel crust mixture , transfer the skillet to the oven and broil the salmon until the crust is bubbly and the salmon is cooked to taste , about 2 minutes for medium or 3 to 4 minutes for well done
to serve , spoon some of the hummus onto the center of individual plates and spoon the tomato and cucumber salad around
set the salmon pieces on the hummus and serve right away
aquamarine
fill a cocktail shaker with ice, add all ingredients into the cocktail shaker, cover and shake vigorously, strain into a highball glass filled with ice
aquavit cranberry breeze
fill a rocks glass with ice
in a cocktail shaker , using a wooden spoon , muddle the cranberries with the sugar , water and 1 of the lime wedges
add the aquavit and a handful of ice and shake well
strain into the glass , garnish with the remaining lime wedge and serve
aquavit s gingersnap cookies
preheat oven to 350 degrees f
in a medium bowl , cream together the brown sugar , 1 / 2 cup of the sugar , and the butter until light and fluffy
add the egg and molasses , and incorporate well
sift together the dry ingredients and add to the creamed mixture
mix well , then gently fold in the candied orange peel , if using
place dough in the refrigerator until chilled
shape dough into 1-inch balls , dip the top half of the cookie in the remaining 1 / 2 cup sugar , coating them well
place 2 inches apart on a greased cookie sheet
bake for 7 minutes , or until golden brown
use a spatula to remove the cookies from the sheet and let cool
aquavit s quick pickled cucumbers
slice the cucumbers as thin as possible , using a mandoline if you have one
if you only have regular cucumbers , slice them in half lengthwise and scoop out the seeds before slicing
put the slices in a colander and toss them with the salt
let the cucumber sit while you prepare the marinade (or for up to about 30 minutes
combine water , vinegar , sugar , bay leaf and allspice in a medium saucepan and bring to a boil
remove from heat and let cool
rinse the salt off the cucumber slices and squeeze out as much moisture as possible , using paper towels to blot them dry
put the cucumbers in a medium bowl and add the marinade
cover the bowl and refrigerate 3 to 6 hours before serving
aquavit s swedish meatballs
prepare the meatballs
combine the bread crumbs and 1 / 4 cup cream in a small bowl , stirring until all the crumbs are moistened
set aside
heat the oil in a small skillet over medium heat
add the onion and saute for for about five minutes , until softened
remove from heat
in a large bowl , combine ground beef , veal and pork , onion , honey and egg , and mix well with your hands
season with salt and pepper to taste
add the bread crumb / cream mixture and mix well
with wet hands shape the mixture into meatballs the size of golfballs , placing them on a plate slightly moistened with water
you should have about 24 meatballs
melt the butter in a large skillet over medium-high heat
add the meatballs , in batches if necessary , and cook , turning frequently , for about seven minutes , until the meatballs are browned on all sides and cooked through
transfer the meatballs to a plate and keep warm
discard all but one tablespoon of fat from the skillet
prepare the sauce
return the skillet to the heat
whisk in the stock , 1 / 2 cup of cream , preserves and pickle juice , and bring to a simmer
season to taste with salt and pepper
add the meatballs to the sauce , reduce heat to medium , and simmer for about five minutes , until the sauce thickens slightly and the meatballs are heated through
serve hot with garlic mashed potatoes , lingonberry preserves and pickled cucumbers
aqueduct
shake all ingredients with ice and strain into a chilled martini glass
arab spice mix
grind toghter, store in jar
arabian butternut squash casserole
preheat oven to 375 degrees
place the mashed squash in a large bowl
add the remaining ingredients to the bowl and mix well
spread into an ungreased 9-inch square or 7 by 11 baking pan
bake uncovered for 25 to 30 minutes
optional - sprinkle the top lightly with sunflower seeds or minced walnuts - i usually omit this step
you may also saute the onions before adding and use fresh red peppers which you saute as well