formido/recipes-20k huggingface dataset:
baked salmon with dill mustard sauce
preheat oven to 350 degrees f
line the bottom of an ungreased baking pan with aluminum foil
wash salmon and pat dry
rub with olive oil , sprinkle with coarse salt and pepper , and place skin-side down onto rack
in a small bowl mix together mayonnaise , sour cream , parsley , dijon mustard , dill weed , lemon juice , salt , and pepper
cover bowl with plastic wrap and refrigerate for at least 3 hours before serving
bake salmon , uncovered , 12 to 15 minutes or until a meat thermometer registers an internal temperature of 140 to 145 degrees f
carefully remove salmon from pan and transfer onto individual serving plates
serve with the cold mustard dill sauce
baked salmon with garlic and dijon
preheat the oven to 450 f
line rimmed baking sheet with foil
in a small bowl , mix together: 2 tbsp parsley , 2-3 pressed cloves garlic , tbsp dijon , tsp salt , tsp pepper , 2 tbsp oil and 2 tbsp lemon juice
slice salmon into 4 portions and arrange them on a lined baking dish , keeping salmon skin-side-down
generously brush top and sides of salmon with sauce and top with fresh lemon slices
bake at 450f for 12-15 min or until just cooked through and flaky
don't over-cook
baked salmon with green onion garnish
spoon yogurt onto several layers of heavy-duty paper towels, spread to 1 / 2-inch thickness, cover with additional paper towels , and let stand 5 minutes, scrape into a bowl using a rubber spatula, combine the yogurt , cucumber , and the next 4 ingredients, cover and refrigerate, preheat oven to 425, place fillet on a jelly-roll pan coated with cooking spray, brush fillet with oil and soy sauce, bring water to a boil in a medium saucepan, add onion strips, cook 10 seconds or until limp, drain, arrange onion strips over fillet, bake at 425 for 20 minutes or until fillet flakes easily when tested with a fork, serve with yogurt sauce
baked salmon with herb sauce
cut fillet in 4 serving pieces
place large side of fillet toward edge of pyrex baking dish with center open
pierce fish , dot fish with butter , and cover with plastic wrap
microwave medium for 5 minutes
mix mayonnaise , parsley , onion , and dill together
spread mayonnaise mixture on top of fillets and microwave medium covered for 5-6 minutes before serving
garnish with lemon wedges
if steaks are used , arrange with thin ends toward center of dish
one inch steaks should be microwaved 5 minutes a medium power , covered with mayonnaise mixture and microwaved for 5-6 minutes longer
baked salmon with herbed mayonnaise
combine all ingredients
stir well
add a few dashes of seasoning salt and a few grinds of fresh pepper
taste for seasoning preference
all measurements are approximate
place fish into a baking pan sprayed with oil or rubbed with olive oil or butter
season lightly with seasoned salt and pepper then generously spread mayo mixture all over the top of the fish
make it to the thickness you prefer
i had about 1 / 4 in or so
bake uncovered in a 450 degree oven until fish is almost done
then broil until lightly golden
baked salmon with herbs
in a bowl mix first 8 ingredients, add 4 tbsp butter and and toss lightly to coat, pat salmon dry, place skin side down in a greased baking pan, brush with 2 tbsp butter, cover with crumb mixture, bake at 350f for 25 minutes
baked salmon with horseradish  ww
preheat oven to 425 degrees f
spray broiler pan with pam and then place salmon skin side down on the broiler rack
sprinkle with salt and pepper and then cover the salmon with the horseradish and then the panko
spray with pam
bake for 10-15 minutes
preheat broiler and broil fish for a few minutes or until the breadcrumbs brown
baked salmon with lemon and capers
preheat oven 400 degrees f
brush top and bottom of salmon fillets with olive oil and season with salt , pepper , and garlic powder
place each piece of seasoned salmon on a piece of foil large enough to fold over and seal
top the each piece of salmon with 2 lemon slices , 1 tablespoon of lemon juice , 2 tablespoons of wine , and 1 teaspoon of capers
wrap up salmon tightly in the foil
back them 15-20 minutes
baked salmon with lemon oregano crumb topping
preheat oven to 350 degrees f
place parsley , parmesan , oregano , peel and salt in processor
with machine running , drop garlic through feed tube and process mixture until finely-chopped
transfer to medium bowl
add breadcrumbs and stir to combine
toss breadcrumb mixture with 6 tblsps melted butter
pat salmon dry
generously butter shallow baking pan
place salmon , skin side down , in pan
brush with 2 tblsps butter
cover with crumb mixture
bake fish until opaque in center , about 20 minutes
to make spiced parsley mayonnaise: combine all ingredients except mayonnaise in small bowl
cover and let stand at room temperature atleast 30 minutes or more
stir in mayonnaise
serve salmon with mayonnaise
baked salmon with lime  jalapeno chive and sour cream sauce
preheat oven to 500 degrees
butter baking dish
place salmon in dish skin side down
mix lime juice and butter
brush over salmon
sprinkle with salt and pepper
let stand 15 minutes
bake until fish is almost opaque , about 9 minutes per inch of thickness
meanwhile prepare sauce: melt butter in heavy small saucepan over medium-low heat
add chilies and cook until tender , stirring occasionally , about 3 minutes
add sour cream and stir until heated through
do not boil
mix in lime juice
add salt and pepper
transfer fish to platter
spoon sauce over
sprinkle generously with chives
garnish with lime wedges
baked salmon with mango salsa
to make the mango salsa: combine all ingredients in a small bowl , and refrigerate for about 20 minutes
for the baked salmon: preheat oven to 400 degrees
place fillets on a baking sheet lined with parchment paper
season each fillet with a pinch of salt , pepper , and a large pinch of garlic powder
cover with seasame seeds
bake for 10-12 minutes
serve with mango salsa
baked salmon with mascarpone spinach
cook spinach in large pot of boiling water just until wilted , about 1 minute
drain and rinse with cold water
squeeze out as much water as possible , then finely chop
place in small bowl
mix in cream cheese , mascarpone cheese and nutmeg
season to taste with salt and pepper
brush a baking dish with olive oil and place the salmon in it , skin side down
spread the cheese and spinach mixture over the top of the salmon
sprinkle with salt and pepper
preheat oven to 450f / 230c mix bread cubes , melted butter and grated cheese in medium bowl
top salmon with bread mixture , pressing it into cheese to adhere
bake salmon until opaque in center about 12-15 minutes if using single fillets or 25-30 minutes if using whole fillet
baked salmon with mushroom sauce
cut salmon into 4 equal portions, lightly butter a 13x9 baking dish, place salmon in the dish, heat butter in skillet and add mushrooms and green onions, saute over medium heat until mushrooms are tender, stir in flour , parsley and salt, add milk and bring to a boil, cook and stir until thick , then add wine or water and lemon juice, boil one minute , then pour sauce over salmon, bake at 350 for 20 to 25 minutes or until fish flakes easily
baked salmon with mustard crumb crust
place vinegar , sugar and both mustards in blender
with machine running , slowly pour in oil and blend until medium-thick sauce forms
preheat oven to 375f
lightly grease 13 x 9 inch baking dish
arrange salmon in prepared dish , skin side down
season with herbes de province , salt and pepper
spread 1 tblsp of the mustard sauce over each fillet , covering completely
press breadcrumbs onto fish
bake salmon until cooked through and crumb topping is crisp and golden , about 18-20 minutes
using large spatula , transfer salmon fillets to a platter or individual plates
serve , passing remaining mustard sauce separately
baked salmon with mustard dill sauce
in a small bowl , whisk together the first 4 ingredients, add salt and pepper to taste and blend well, allow to stand at room temperature for 1 hour, lightly grease or oil a baking sheet, put salmon , skin side down , on baking sheet, sprinkle with garlic , salt and pepper, spread with 1 / 3 cup of sauce, bake at 400 degrees for 20 minutes or until just opaque in the center, serve with the rest of the sauce
baked salmon with orange juice
pre-heat oven at 350 degrees
grease a baking dish lightly with butter
clean and pat dry the salmon steaks or fillets
rub salt on both sides
place salmon pieces in the baking dish in a single layer
make deep cuts in the salmon pieces , dab some butter into the cuts and also dab a few bits of butter on the rest of the salmon
pour orange juice all over the fish
sprinkle pepper , oregano and for those who like a dash of sweet taste , sprinkle some sugar which will caramalize
bake until the salmon flakes
baked salmon with red potatoes and squash
cut potatoes into small bite sized chunks
slice zucchini and yellow squash into 1 / 4" slices
mince all garlic
use more or less to your taste
slice lemon in to 8ths
turn oven on to 350 degrees
in a big skillet put 3-4 tbsp of olive oil
turn heat on medium to medium-high
place the potatoes in the skillet and season to taste with garlic , chili powder , salt , pepper , oregano , basil and thyme
toss in pan or use a spatula so that all the potatoes are evenly covered
season zucchini and squash the same as the potatoes
cook potatoes for 10-15 minutes until almost done
turn heat to medium-low or medium
add zucchini and squash to potatoes and toss
wash salmon fillet and place in large square baking pan 11 x 7 x 2 is good
score the salmon length-wise about half way through the meat
do not cut all the way thorough
in the two pockets you just made in the fish , stuff the minced garlic
then squeeze 2 or 3 of the lemon slices over the fish , and place two tablespoons of butter over each pocket
sprinkle salmon with chili powder , and pepper
after potatoes and squash are done dump the whole skillet over the salmon and put in the oven on the middle rack and bake until the salmon is flakey
baked salmon with tarragon and bacon
pre-heat oven to 400f
butter one side of a large sheet of aluminum foil
place in a baking dish large enough to hold the salmon
fry the finely chopped onion in butter in a frypan until soft and golden but not brown
add the bacon and tarragon and cook for another two minutes
stir in the lemon juice and remove from heat
place the salmon fillets on the foil in the baking dish
cover each fillet with some of the onion / bacon mixture and drizzle any pan juices over as well
fold the foil over the fish and seal to make a parcel
bake for 15-20 minutes , or until fish flakes easily with a fork
may be served with a dollops of thick cream or creme fraiche
baked salmon with tomatoes  spinach and mushrooms
place salmon fillets , skin sides down in a baking dish which has been sprayed with a non stick cooking spray
mix remaining ingredients until well blended , then spoon over the salmon
bake at 375 degrees f for 20- 25 minutes or until the salmon flakes easily with a fork
baked salmon with vegetables and herbs
pre-heat oven to 450 degrees, steam potatoes and carrots in an inch of water for 5 minutes, add green beans and steam 5 minutes or until beans are bright green, remove vegetables and get cold, combine vegetables with herbs and seasonings, spray large piece of foil with non-stick spray, place salmon on foil, add 1 / 4 of vegetable mixture, place 1 tablespoon of butter on top, seal edges, place on oven rack, bake at 450 degrees for 20 minutes or until fish flakes easily with a fork
baked salmon with white wine
place salmon on heavy-duty foil
layer salmon with lemon and onion slices , add wine , and sprinkle with parsley , pepper , and salt
seal foil tightly around salmon and bake at 350 degrees for 50 to 60 minutes until fish is flaky and tender
remove from oven
open foil and arrange salmon on a platter
if you like , remove the skin before serving , and garnish with lemon wedges
baked salsa chicken
place chicken in an 8x8 baking dish and sprinkle with seasonings to taste, cover with salsa- save some salsa for topping, bake at 375f for 45- 60 minutes or until chicken is done, top with cheese and broil during last 5 minutes of baking time to brown cheese, garnish with sour cream , salsa and green onions
baked salsa chicken breast
place chicken breast in a 2 quart baking dish that has been sprayed with cooking spray
combine the salsa , brown sugar , vinegar and mustard in a bowl
pour over chicken bake at 400 for 30 minutes
serve with rice or buttered noodles
baked salty sticks
mix butter with flour and baking soda, add cottage cheese and mix well, add more flour if too sticky, roll out batter until 1 / 2 inch thick and spread yolk over, sprinkle with salt , then summac or poppy seeds , grated cheese or as you like, cut into 1 / 2 inch thick sticks, bake at 350 until golden
baked sambal fish
combine the spring onions , lemon juice , lemon zest , sambal oelek , the oils , garlic and ginger in a medium bowl
add the fish and coat all over , leave for an hour in the fridge to marinade
heat the oven to 200c or 400f
place each fillet of fish in a piece of foil , piling the rest of the marinade and onions on the top , seal loosely
bake for 15-20 minutes and serve the fish either with salads and fried up pre cooked baby potatoes cooked in garlic olive oil or on fluffy white rice , using the juice from the fish as a gravy
delicious
baked samosas  from the new revised edition moosewood cookbook
dough
mix the flour and salt together in a medium sized bowl
make a well in the centre and add the buttermilk or yogurt
mix first with a spoon and then with your hand to make a smooth dough
add extra flour as needed to keep the dough from being sticky
the dough will be quite soft
knead in the bowl for about five minutes
cover tightly and refrigerate until you are ready to assemble the samosas
filling
peel potatoes and chop them into 1-inch pieces
place in a saucepan , cover with water and boil until very soft
drain and transfer to a medium-sized bowl
mash and set aside
melt the butter in a heavy skillet
add onion , garlic , ginger , mustard seeds , coriander and salt
saute over medium heat about 8 - 10 minutes , or until the onions are quite soft
add the onion mixture to the potatoes , along with the remaining ingredients
mix well but try not to smush the peas
cool for at least 15 minutes
assembly and baking
preheat the oven to 425f generously oil a baking sheet , or cover with parchment paper
have ready a small container of flour , a fork , a small bowl of water and a pastry brush
flour a clean surface and , one by one , roll one inch balls of dough into a five inch circle
place approximately 1 1 / 2 tablespoons of filling in the centre of each circle
brush the inside edges of the circle with a little water and fold the edges together to make a small hem
crimp the edges firmly with a fork
place each samosa as it is made on the greased baking sheet
bake at 425f for 15 minutes , then turn the oven down to 375f , turning the samosas over when you do
bake for 10 more minutes
serve within 15 minutes of baking with chutney or your favourite dipping sauce
baked santa fe cheese dip
in a large mixing bowl stir together cheeses , mayonnaise , corn , chili peppers and garlic powder
combine tomato , green onion and cilantro
to serve: bake cheese mixture in an oven-proof dish in a 350 oven about 25 minutes or until heated through
remove from over and spoon tomato mixture in the center
serve with vegetable dippers or tortilla chips
baked santa fe grits
heat oven to 325 degrees, spray 6 medium muffin cups or custard cups with non-stick cooking spray, if desired place 2 strips of pimento in bottom of each to form an x, bring water to a boil , slowly stir in grits and salt, reduce heat, simmer 4 to 5 minutes or until thick , stirring frequently, remove from heat, stir in remaining ingredients , mixing well, spoon into prepared cups filling to top, cover with foil, place cups in shallow pan of hot water, bake 30 to 35 minutes until set, let stand 5 to 10 minutes , unmold unto serving platter
baked sauerkraut
in a bowl stir together the sauerkraut and tomatoes, pour into a 13 x 9-inch baking dish, crumble the cooked bacon over the top and sprinkle with the brown sugar, top with the sausage, bake at 400-degrees until the sausage is cooked and the sauerkraut is bubbly
baked sauerkraut with apples
heat the butter in a large oven proof lidded casserole dish , add the onions and saut until soft and transparent
add the sauerkraut , mix well and cook , uncovered , over a low heat for 5 minutes
add the apples to the sauerkraut mixture together with the wine and enough stock to cover
mix well then continue to cook over a low heat for 30 minutes
preheat the oven to 170c , 325f , gas mark 3 during this cooking time
stir in the sugar and celery seeds then cover and transfer to the oven
bake for 30 minutes and serve hot
baked sausage and eggs
brown sausage and drain, set aside, butter casserole dish, sprinkle half grated cheese on top of butter, crack eggs on top of cheese, break yolks, add salt and pepper, pour unwhipped cream over eggs, top with cooked sausage, top with rest of cheese, bake 30 minutes at 350 degrees fahrenheit, can be made ahead of time
baked sausage and garbanzo bean rollups  ragu
1
cut sausage into small pieces
heat a table spoon of olive oil in a large wide rimmed skillet and cook sausage stirring for about 6-8 minutes until browned
add garbanzo beans , chopped cilantro and breadcrumbs and cook and stir this mixture for 2 minutes
add ragu pasta sauce and scrape up all the brown bits with a wooden spoon
cook stirring until all the liquid evaporates , for about 5 minutes
2
mix the filling with toasted pine nuts and grind it up in a food processor
salt and pepper to taste
set the filling aside to cool
3
dough: combine all the ingredients in one bowl and mix with a wooden spoon until it comes together
transfer the dough on a well floured surface and knead it for about 10 minutes until it becomes smooth and elastice
brush the dough with oil and put in plastic wrap to rest for about 20 minutes
4
roll out the dough on a well floured board as thin as possible , to about 1 / 4 of an inch thickness
with a round shape cutter cut out 5 inch circles
put about 1 table spoon of filling in the center of each circle and roll it up like a tortilla , tightly pinching the sides and edges
5
preheat the oven to 400 degrees f
line a large baking tray with foil paper and spray with cooking spray
place rollups on the tray and bake for 20-25 minutes until golden brown
baked sausage penne
preheat the oven to 350
in a large pot of boiling , salted water
cook the pasta just to al dente
you don't want it mushy , as it will cook more in the oven
while pasta is cooking , brown the italian sausage in a saute pan over medium heat , breaking it up into small pieces
drain any accumulated grease and discard
add the marinara sauce , pesto , italian seasoning and chili flakes
stir , and let simmer , stirring occasionally for 5 -6 minutes , until the sauce comes to a boil
taste , and add salt , pepper , or more italian seasoning as necessary
drain the cooked pasta , and place in a mixing bowl
add the sauce mixture and 3 ounces of the shredded cheese
stir to combine
coat an 8 x 8 baking dish with cooking spray
place pasta mixture in the baking dish , spreading to fill the dish evenly
top with the reaining cheeses
you could make ahead to this point , and refrigerate until you are ready to cook , but if so , your baking time will be longer
bake , uncovered at 350 for 20 minutes or until bubbly and heated through
let rest for 5 minutes before serving
baked sausage potatoes and cheese
preheat oven to 375f
put oil in skillet and place over medium heat until hot
brown sausage on both sides
place sausage in between layers of paper towels to get out as much of the grease as possible
spray deep baking dish with crisco and place sausage into it
brown potatoes , in the sausage grease left in skillet
you may need to add a bit more oil
follow the same paper towel method as you did in step #3
this time with the potatoes
place potatoes on top of sausage in deep baking dish
bake at 375f until potatoes are soft
check often , as not to burn
place a layer of sliced cheese over top when potatoes are soft
put back in the oven until cheese is melted
serve and enjoy
baked sausage stovies
preheat the oven to 350f and lightly grease your baking dish
peel and thinly slice the potatoes
peel and chop the onions
dice the sausages
in a baking dish put a layer of potatoes , a layer of onions and a layer of sausage
season to taste and sprinkle over half the herbs
continue the layers until you have used up all the ingredients , ending with a layer of potatoes
sprinkle on the rest of the herbs
dissolve the stock cubes in 1 pint of hot water and pour into the baking dish
bake for 40 minutes or until the potatoes are tender
baked sausage taco dip
preheat oven to 350f
cook sausage over medium heat , breaking up the meat with the edge of a spoon , drain
spread the beans over the bottom of a 2 1 / 2 quart shallow baking dish and top with sausage
pour salsa over sausage , add cheeses , sprinkle with olives and green onions
bake uncovered 25-30 minutes , top with sour cream and serve with chips
baked sausage stuffed french toast
coat a 9x9-inch square baking pan or a small casserole dish with cooking spray
in a medium saut pan over medium-high , crumble sausage and cook until lightly browned , 6-8 minutes
drain any excess oil in the pan , then set aside
in a medium bowl , whisk together eggs , milk and maple surup
to assemble , fit 4 slices of the bread into the bottom of the prepared pan
yo may also need to trim the bread
arrange sausage meat over bread , then top with 6 slices of cheese , breaking as needed to arrange in a single layer over all of the sausage and bread
arrange remaining bread over the cheese , then top with remaining cheese
pour egg mixture over top
at this point , the pan can be covered and refrigerated overnight , if desired
otherwise , heat oven to 375f and let the french toast rest for 30 minutes to allow the bread to absorb the egg
bake for 30-40 minutes or until puffy , golden brown and set
serve warm
baked sausage stuffed jumbo pasta shells
preheat oven to 425f
in a large pot of boiling salted water , cook pasta shells until tender , but firm
about 14 minutes
drain and set aside for future use
meanwhile , in a skillet , heat olive oil over medium heat
cook onion , green pepper and garlic until softened , about 6 minutes
transfer to a bowl
stir in sausage , egg and parsley
,
place 1 heaping tbsp mixture in each of the shells
arrange in greased , 8 inch glass baking dish
in a bowl , stir together tomatoes , oregano and salt spoon over stuffed shells
sprinkle with mozzarella and parmesan cheeses
cover and bake in 425f oven for 20 minutes
uncover and bake further 10 minutes , or until cheese is golden and instant read , digital thermometer inserted in the centre of shell registers 160f
baked sausages with potatoes and cheddar
pre-heat oven to 190c
cut each sausage into three chunks
peel the potatoes , and slice each the thickness of one finger
mix the sausages , potatoes , onions , olive oil , salt and pepper together in a large bowl
transfer the mixture to an oven-proof baking dish large enough to hold it in one layer
place in oven and bake for 45-60 minutes until the sausages and potatoes are cooked through and browned , stirring two or three times during this time
remove from oven and check seasonings , adding more salt and pepper if needed
cover with the grated cheddar and return to the oven just long enough for the cheese to melt
remove and serve !
baked savory breadfruit  taufolo
wash breadfruit and puncture deeply about 6-8 times
bake at 350 deg
f
for 1 1 / 2 hours
in large fry pan , saute onions and peppers add mixed herbs and cook a few minutes longer
cut meat into 1 / 2" cubes and stir into pan
dissolve bouillon in water and add with carrots to pan
add salt and pepper to taste and simmer for 15 minute
cut top of the baked breadfruit and scoop out the pulp leaving a shell
grate pulp and fold into hot onion and pepper mixture
stir in the beaten egg
spoon everything back into the shell
secure the top with toothpicks , wrap in heavy foil and bake at 425deg
f
for 30-40 minutes
unwrap , cut into wedges and serve hot