formido/recipes-20k huggingface dataset:
apple oat coffee cake
heat oven to 350f degrees
grease square pan , 9 9 2 inches
prepare oat streusel
set aside
beat remaining ingredients except apples in large bowl with electric mixer on low speed 30 seconds , scraping bowl frequently
beat on medium speed 2 minutes , scraping bowl occasionally
stir in apples
spread half of the batter in pan
sprinkle with half of the streusel
top with remaining batter
sprinkle with remaining streusel
bake 40 to 45 minutes or until toothpick inserted in center comes out clean
serve warm
garnish with apple slices
oat streusel-----------------------
cut margarine into oats , flour and brown sugar , using pastry blender or fork , until crumbly
stir in nuts
apple oat snack squares
stir together first 4 ingredients in a medium bowl, cut in butter with a pastry blender until crumbly, stir in milk just until dry ingredients are moistened, fold in fruit filling , and spoon into a lightly greased 13 x 9 inch pan, sprinkle with 2 tablespoons brown sugar, bake at 350 degrees for 40 minutes or until golden, cool on a wire rack , and cut into squares, makes about 16 servings depending on how you cut them
apple oatmeal cookies
preheat oven to 375f in a medium bowl , combine oats , all-purpose flour , whole wheat flour , brown sugar , baking powder , baking soda , salt and cinnamon
stir to combine
stir in raisins and apples
in a large bowl , combine egg , honey , oil and milk
stir in dry ingredients
mix to form a smooth batter
drop batter onto ungreased baking sheets , using a rounded teaspoon of dough for each cookies , leaving 2 inches between
dip fingers into water
press dough down to about 1 1 / 2-inch diameter bake for 10-12 minutes , or until lightly golden remove sheet from oven
transfer cookies to cooling rack
apple oatmeal crisp
to prepare topping , mix oats and flour in medium mixing bowl
stir in brown sugar
cut in butter with pastry blender or finger
set aside
to prepare apples , peel , core and slice apples and place in shallow , 2-quart ovenproof dish
sprinkle lemon zest over apples and then sugar , amount depending upon tartness of apples
sprinkle prepared topping over apples , covering them completely
bake at 350 degrees until topping is golden and apples are tender when pierced with
if topping browns before apples are tender , cover with aluminum foil and lower temperature to 325 degrees
bake until apples are tender
serve hot or at room temperature with sweetened whipped cream or vanilla ice cream
apple orange blend juice
wash apples , pear and lemon, core apples and pear, discard cores, peel orange, discard peel, cut lemon , leaving peel on, turn juicer on and put fruit through the juicer chute
apple orange cranberry sauce
squeeze the juice from the orange and set the juice aside
remove and discard the membrane from inside the orange rind and cut the rind into small dice
in a small saucepan over high heat , combine the rind and the water and bring to a boil
cook for 10 minutes , then drain and set aside
peel , core and quarter the apple
cut into 1 / 2-inch dice and place in a saucepan
sort the cranberries , discarding any soft ones
add to the apples along with the orange juice , orange rind , sugar , cinnamon and cloves
bring to a boil over high heat , reduce the heat to low and cover the pan partially
simmer gently , stirring occasionally , until the sauce thickens , the apple is tender and the cranberries have burst , 10 to 15 minutes
transfer the cranberry sauce to a heatproof bowl and let cool for 1 hour before serving
or cover and refrigerate
bring to room temperature before serving
transfer the cranberry sauce to a sauce boat and pass at the table
apple orange glazed chicken for two
salt and pepper chicken breasts
melt butter in an 8-inch skillet or 3-qt
saucepan over medium heat
cook chicken in butter about 5 minutes , then add red wine vinegar
cook another 10 minutes , turning once , or until juice of chicken is no longer pink when center of thickest piece is cut
while chicken is cooking , mix cornstarch and mustard in a small bowl
stir in remaining ingredients
place chicken on serving plate
cover to keep warm
to make the glaze , pour orange mixture into skillet
heat to boiling over medium heat , stirring constantly
boil about 1 minute , stirring constantly , until glaze is thickened
pour over chicken
apple pancake bake
preheat oven to 425, beat eggs vigorously 30 seconds, stir in flour , milk , mix to blend well but do not over mix, divide butter into 6 muffin tins , place in oven until melted, place 1 tsp brown sugar in each muffin tin, divide apple among muffins, pour batter equally on top of apples, bake for 10-15 minutes or until top is golden brown
apple peanut salad with tuna
arrange lettuce leaves on 2 salad plates , covering each plate
with an apple corer or small , sharp knife , core the apple and cut it into quarters
then cut each quarter into thin slices and arrange 1 / 2 of them on each plate
sprinkle 1 / 2 of the celery on each plate
sprinkle 1 / 2 of the tuna and 1 / 2 of the peanuts on each plate
in a small bowl , stir together mayonnaise and enough apple juice to make a thin salad dressing
drizzle the dressing over each salad
apple pear coffee cake
cream the butter
gradually add sugar , beating well at medium speed of an electric mixer
add eggs , one at a time , beating well after each addition
combine the flour , baking powder , baking soda , and salt
add to the creamed mixture alternately with the sour cream , beginning and ending with the flour mixture
mix after each addition
fold in apple and pear
stir in vanilla
spread the batter in a greased 13 x 9 x 2 inch baking pan
combine 1 cup brown sugar , pecans , 2 tbsp butter , and cinnamon
sprinkle evenly over the batter
bake at 350 degrees for 45 to 50 minutes or until a wooden pick inserted in the center comes out clean
apple pear crumble pie
preheat the oven to 375f
prepare a crumb mixture by combining vanilla wafer crumbs , brown sugar , and butter , and mixing well
place pie crust on cookie sheet
spread cream cheese across bottom of the crust-- watch out because the dough could tear a bit , so take your time
cover cream cheese with half of the crumb mixture
combine fruit , sugar , flour , and cinnamon in a large bowl and toss to mix well
spread fruit mixture into the pie and cover with the remaining crumb mixture
bake for 35 minutes , when fruit is tender and crust is lightly browned
if necessary , you can cover loosely with foil to prevent crust from getting too well done after 25 minutes
apple pear salad with lemon poppy seed dressing
toss together first 6 ingredients in a large bowl
toss with lemon poppyseed dressing
divide to individual chilled salad plates to serve
lemon poppyseed dressing:
process 2 / 3 cup light olive oil and remaining ingredients in a blender until smooth
store in an airtight container in the refrigerator up to 1 week
serve at room temperature
apple pecan bran muffins
preheat oven to 400f and grease or line a 12-cup muffin tin
in a large bowl , beat together the eggs , oil , buttermilk / yogurt , molasses , and honey
stir in the wheat bran
in medium bowl , mix together the pastry flour , oats , baking powder , baking soda , cinnamon , ginger , and nutmeg
stir the flour mixture into the bran mixture , being careful not to overmix
fold in the apple and pecans
spoon the batter into muffin tin and bake 20 to 25 minutes , or until toothpick inserted into the center of a muffin comes out clean
apple pecan crisp  crock pot
place apples in a lightly greased 6-quart slow cooker
drizzle with lemon juice , and toss to coat
combine flour and next 3 ingredients in a medium bowl
cut butter into flour mixture with a pastry blender or two forks until mixture resembles coarse meal
sprinkle half of the mixture over apples , making sure that each slice is coated , then top with the remaining topping
cover and cook on high 1-1 / 2 - 2 hours or until apples are tender
let sit for 15 - 30 minutes to cool slightly
sprinkle with pecans
serve warm with ice cream
apple pecan pancakes
mix dry ingredients together thoroughly
add lemon juice to cream and let sit for 2 minutes
while cream sits , beat eggs into the milk
combine with cream and vanilla
toss apples , raisins , pecans , and lemon zest with the dry mix
preheat lightly-greased griddle medium to medium-high
pour liquid mix into dry mix and stir together well to make a thick but fluid batter
do not overmix or pancakes will not be as light
ladle batter onto griddle to make pancakes about 4 inches in diameter
turn when bubbles appear all over the pancake
cook until done in the middle adjusting heat if necessary to avoid burning
continue , greasing griddle as necessary , until all pancakes are cooked
batter may thicken as it stands
it may be necessary to thin it with a little additional milk if it gets so thick that the pancakes dont cook properly in the center
leftovers can be reheated in the microwave or toaster oven
do not use regular toaster because of the fruit
leftovers can be eaten cold for breakfast or snacks
leftovers can be frozen flat on a baking sheet lined with waxed paper then loaded into freezer bags to use as needed
apple pecan slaw
in a large bowl toss together the cabbage , apples , raisins , pecans and onions, in a small bowl whisk together the remaining ingredients, pour dressing over the cabbage mixture , toss and serve
apple pie in a scoop ice cream
in large saucepan , combine sugar and flour
stir in milk
cook and stir until slightly thickened and bubbly
stir about 1 cup of the hot mixture into eggs
return egg mixture to saucepan
cook and stir 2 minutes or more
cover and chill
stir in whipping cream , pie filling , vanilla and cinnamon
freeze ina 4- or 5-quart ice-cream freezer according to manufacturer's directions
apple pineapple dump cake
dump in order , the following ingredients into a greased 9x12 cake pan: apple pie filling , crushed pineapple , yellow cake mix , melted butter
spread evenly over the mixture coconut and nuts to your little heart's desire
bake 350 degrees for one hour
apple potato soup
saute onion in hot oil over medium-low heat in a soup pot or dutch oven 10 minutes or until soft and translucent
add celery and leek and saute 5 minutes
add garlic and saute 2 minutes
stir in apples and next 8 ingredients
bring to a boil , reduce heat and simmer , uncovered , 45 minutes
meanwhile , preheat oven to 350 and thinly slice apple for apple rings using a mandoline if possible
lightly coat a baking sheet with cooking spray , and place apple slices in a single layer on sheet
sprinkle with sugar and bake about 15 minutes
sprinkle evenly with salt , if desired
remove soup from heat and let cool slightly
process with an immersion blender , or place soup in a food processor or blender and process in batches until smooth
return to pot
stir in milk or half-and-half and next 2 ingredients
cook over low heat , stirring occasionally , until hot
top with oven-baked apple slices , bacon and chives
apple praline bubble bread
heat oven to 375f spray with cooking spray or grease with shortening a 12-cup fluted tube cake pan
in small microwavable bowl , microwave butter on high about 30 seconds or until melted
stir in brown sugar
spread mixture evenly in pan
sprinkle with half of the pecans
in small bowl , mix sugar and cinnamon
roll biscuit quarters in sugar mixture until evenly coated
place half of the coated biscuit quarters in pan
sprinkle remaining pecans and apple on top of biscuit quarters
arrange remaining coated biscuit quarters on top
bake 35 to 38 minutes or until golden brown
carefully turn pan upside down onto serving platter
let stand 1 minute before removing pan
cool slightly
to serve , pull apart or slice
apple prune crisp with hazelnut topping
for filling: preheat oven to 375f
butter 8-inch glass baking dish
mix both sugars , flour , and cinnamon in large bowl
mix in apples , then prunes
let mixture stand 5 minutes
transfer filling to prepared dish
bake until beginning to bubble at edges , about 20 minutes
meanwhile , prepare topping: mix first 4 ingredients in medium bowl
add butter
using finger
rub in hazelnuts
scatter topping over filling
continue baking until topping is golden and juices are bubbling thickly , about 20 minutes
cool slightly
serve warm with ice cream
apple pumpkin muffins
preheat oven to 375 degree f
lightly coat twelve 2-1 / 2-inch muffin cups with nonstick cooking spray
set aside
in a large bowl , stir together all-purpose flour , whole wheat flour , wheat germ , pumpkin pie spice , baking powder , salt , and baking soda
set aside
in a medium bowl , combine egg , pumpkin , buttermilk , applesauce , brown sugar , and oil
add pumpkin mixture all at once to flour mixture
stir just until moistened
divide batter evenly among prepared muffin cups , filling each about two-thirds full
bake about 25 minutes or until golden brown and a toothpick inserted near centers comes out clean
cool in muffin cups on a wire rack for 5 minutes
remove from muffin cups
to make 3 / 4 cup sour milk , place 2-1 / 4 teaspoons lemon juice or vinegar in a glass measuring cup
add enough milk to make 3 / 4 cup total liquid
stir
let mixture stand for 5 minutes before using
apple pumpkin pie
in a 2-quart saucepan , combine the brown sugar , cornstarch , 1 / 2 tsp cinnamon and 1 / 4 tsp salt
stir in water and butter
cook over medium heat , stirring constantly , until the mixture comes to a light boil
carefully add in the apple slices
cook for another 4 minutes
remove from heat
set aside
in a bowl , combine the egg , white sugar , pumpkin , 1 / 4 tsp salt , 1 / 2 tsp cinnamon , 1 / 4 tsp ginger , 1 / 8 tsp cloves and the evaporated milk
beat until well blended using an electric mixer on low speed
pour the apple mixture into the unbaked pie shell , and then spoon an even layer of the pumpkin mixture over the apple mixture
bake in a 375 degree oven , for 40 minutes , or until the filling is set around the edge
cool on a wire rack-- delicious !
apple pumpkin tart
preheat oven to 350 degrees f
shred pumpkin and peel , core and chop apples
mix flour and baking powder
divide eggs , beat whites until stiff
cream together egg yolks , soft butter , lemon zest , sugar and caster sugar
fold in egg whites , then flour and baking powder , pumpkin , apples , ground nuts and vanilla
grease 10 inch spring form and fill in batter
bake at 350 degrees 70 minutes
let cool slightly , then run knife around the frame of the spring form and remove it carefully
if it's still too warm and sticky , wait until cooler
apple quark casserole
using your mixer beat egg whites and salt until nearly stiff
add 2 tbs of the sugar and beat until stiff peaks have formed
in another bowl beat egg yolks , 3 tbs of the sugar and the vanilla sugar until creamy
mix in quark and semolina
then fold in egg whites and raisins carefully
pour into 4 well greased ramekins of 10 cm in diameter
stick the apple slices into the dough until nearly covered
sprinkle with remaining sugar
bake in the pre-heated oven at 180c / 350f 30-35 minutes until toothpick inserted in centre comes out clean
enjoy with topping of your choice
:)
apple raisin bars
heat oven to 350 degrees
liberally coat a 13x9x2-inch baking pan with nonstick cooking spray
set aside
in medium-sized bowl , whisk together flour , baking powder , cinnamon and salt
set aside
in large bowl , with an electric mixer on medium speed , blend together sugar , eggs , butter and vanilla for 3 minutes or until smooth
reduce speed to low and gradually add flour mixture
mix for 2 minutes or until just incorporated
stir in diced apples and raisins and spread into prepared pan
bake at 350 degrees for 35 minutes or until toothpick inserted in center comes out clean
cool completely before cutting into bars and serving
apple raisin french toast casserole
grease a 13x9 inch baking dish, in a large bowl , mix brown sugar and 1 teaspoon cinnamon, mix in the melted butter, stir in apples and raisins until evenly coated, pour into prepared pan, arrange bread slices in an even layer over the apples, in the bowl , whisk together eggs , milk , vanilla and 2 teaspoons cinnamon, pour over bread making sure every slice is fully soaked, cover with aluminum foil and refrigerate overnight, preheat oven to 375f, remove dish from fridge and bake covered 40 minutes, remove cover and bake 5 more minutes, let stand 5 minutes before serving, mange !
apple raisin pancakes with apple cider syrup
to make apple cider syrup: add the 1 / 2 cup sugar and cornstarch to a saucepan
stir to blend
gradually add and stir in the apple cider
add in the cinnamon stick
bring to a boil , stirring frequently
lower heat , cover , and cook for 10 minutes
remove from the heat
sprinkle a litte ground nutmeg or fresh grated nutmeg over the top
take out the cinnamon stick before serving
to make the pancakes: sift the flours , sugar , baking soda , cinnamon , and salt into a big mixing bowl
add in the apples and raisins
toss to coat
in another bowl , add the buttermilk , egg yolks , butter and vanilla
stir to blend
in yet another bowl , beat the egg whites until soft peaks form
combine the buttermilk mixture with the dry ingredients
stir just until the dry ingredients are moistened
add the egg whites and fold in gently until just blended
heat a large skillet over medium heat
spray with non-stick cooking spray or brush with a light film of vegetable oil
pour 1 / 4 cup batter into skillet
change heat to medium-low
cook until the tops are covered with small bubbles and bottoms are golden brown
flip pancake and cook until lightly browned on the other side
repeat with remaining batter
apple raisin salad
soak raisins in hot water 10 minutes
drain and chill
mix cabbage , apples , raisins and nuts and chill
mix mayonnaise , salt , sugar , lemon juice , orange juice , pepper and paprika thoroughly
toss with chilled vegetables & fruits
sprinkle with grated orange rind
apple raisin stuffed chicken breast
in saucepan , over medium-high heat , heat 1 / 3 c chicken broth and 2 tbsp margarine until margarine melts
stir in stuffing mix , apple and raisins
mix well
divide mixture evenly among 4 chicken pieces
roll up
secure with toothpicks
in skillet , over medium-high heat , melt remaining margarine
brown chicken on all sides
remove
blend flour and tarragon into margarine in skillet
gradually add remaining broth , stirring constantly until mixture thickens and boils
return chicken to skillet
reduce heat
cover
simmer 20 minutes or until done
apple raisin stuffed pork chops
in saucepan combine apple juice and apples, simmer , covered , for 25 minutes, remove from heat, add raisins and let stand 5 minutes, drain , reserving liquid, combine cooked fruit mixture , walnuts , and bread crumbs, stir together sugar , wine , lemon juice , and ginger, add to bread mixture , tossing lightly to moisten, cut pockets in fat side of seasoned chops , cutting lengthwise to bone, spoon about 1 / 3 cup of the stuffing mixture into each pocket, if necessary , use wooden picks to hold pockets closed, in large skillet brown chops in hot oil, place chops in 13x9x2-inch baking pan, sprinkle chops with a little salt and pepper, add cup reserved apple liquid to pan , adding water if necessary, bake chops , covered , in 350f oven for 1 hour
apple raspberry crisp
place apples in a 11"x7" dish , sprayed with no-stick spray
sprinkle raspberries over the apples , and then sprinkle the fruit with 3 tbsp
water
cut butter into sugar , flour and cinnamon with a pastry cutter , or 2 knives
sprinkle the flour mix over the fruit
bake at 350f for 50 to 55 minutes , or until apples are tender and the top is light golden brown
apple rhubarb crunch
set oven to 350 degrees
butter a 9-inch baking dish
for the crust / topping
in a bowl mix together all crust / topping ingredients
press half of the mixture into the bottom of prepared baking dish
arrange the apple slices then rhubarb over the crust
in a saucepan cook 3 / 4 cup white sugar with water , cornstarch and vanilla until thickened
pour over the rhubarb and apples
sprinkle with remaining half of oatmeal mixture
bake for about 50-60 minutes
serve warm with ice cream or whipped cream
apple rice salad
prepare rice mixture according to package directions
preheat oven to 350 degrees f
add 1 / 2 cup cheese , apple , mushrooms and celery to rice
toss to mix
spoon mixture into a 1-quart casserole dish
bake 15 minutess
top with remaining 1 / 2 cup cheese and bake till cheese melts , about 10 minutes
apple rum ricotta cream dessert
slice apple and set aside in bowl
beat on med-high , ricotta cheese , heavy cream , splenda and extract till very well combined
pour over apple and enjoy !
makes 1 or 2 servings
apple sausage cheddar quiche
fit piecrust into a 9 -inch deep-dish pieplate, fold ends under , and crimp, prick bottom and sides of piecrust with a fork, bake at 400 for 8 minute, brown sausage in a large skillet , stirring until it crumbles, drain, cool, combine sausage , cheese , and next 5 ingredients, spoon into prepared crust, beat eggs and milk at medium speed with an electric mixer until blended, pour over sausage mixture, sprinkle lightly with paprika, bake at 325 for 50 minutes before serving
apple sausage stuffing for turkey
cook sausage until no longer pink , about 10 min , stir often
drain most of the fat
add onions and celery , cook another 3 minute
stir in apples , sage , thyme , and marjoram , cook another 5 minutes
add 1 cup of chicken stock , and bring to a boil
remove from heat , stir in bread , parsley , salt and pepper
spoon into a lightly greased casserole dish
bake , covered , in 325f oven for about 40 minutes
halfway through cooking time , drizzle with the remaining chicken stock
remove the lid and bake 10 more minutes , until the stuffing has a crusty top and is heated through
apple smoked bacon and cheddar scones
preheat oven to 400f
using a mixer fitted with a paddle attachment , combine flour , baking powder , salt and pepper in a large bowl on low speed
with the mixer running , gradually add the cubes of butter until the mixture is crumbly and studded with flour-butter bits about the size of small peas
add the grated cheese
mix just until blended
~~
add the green onions , bacon and 3 / 4 cup buttermilk to the flour and cheese mixture
mix by hand just until the ingredients are incorporated
if the dough is too dry to hold together , use the remaining buttermilk , adding one tablespoon at a time , until dough is pliable and can be formed into a ball
stir as lightly and as little as possible to ensure a light-textured scone
remove dough from bowl and place on a lightly floured flat surface
pat the dough into a ball
using a well-floured rolling pin , flatten the dough into a circle about 8 inches wide and 1 / 2 inch thick
cut the dough into 8 to 10 wedges , depending on the size scone you prefer
whisk the egg and water in a small mixing bowl
brush each wedge with the egg wash
place scones on an ungreased baking sheet
bake 18-20 minutes , or until golden brown and no longer sticky in the middle
serve warm
apple spice brine for turkey breast
in saucpan stir together , apple cider , brown sugar , salt , garlic , bay leaves , thyme , rosemary and pepper
bring to a boil and stir until sugar is dissolved
remove from heat and add water and allow to cool
place poultry in a container large enough to hold the poultry
pour cooled brine over poultry and seal
refrigerate for 3-4 hours
prepare stove-top smoker:
add 2 tablespoon alder wood to bottom of stove-top smoker
line drip tray with foil and spray
remove turkey from brine and place on rack
use closing lid if possible , otherwise fashion an aluminum tent for the cover
follow stove-smokers manufacture instructions for smoking poultry
apple spice cake
in a large mixing bowl , combine all ingredients, mix throughly with a spoon, make sure lumps from the cake mix , are broken up, pour into a greased and floured 10-inch bundt pan, bake at 350 degrees for 50 minutes, cool for 20 minutes , before removing cake from pan, delicious when served slightly warm , with vanilla ice cream