formido/recipes-20k huggingface dataset:
baked spinach artichoke chicken ring
preheat oven to 350&#65402
f
in the meanwhile , cook your cubed chicken breast in a frying pan coated with cooking spray over med-high heat for about 6 minutes until juices run clear
combine all ingredients except crescent rolls in medium bowl
unroll crescent rolls and arrange triangles in a circle on a 15" round baking stone with the bases overlapping in center and points toward the outside
scoop filling mixture onto widest portion of each triangle
pull the point of each triangle over filling and tuck under base at center
bake 25-30 minutes or until golden brown
cut into wedges and serve warm
baked spinach dip
preheat oven at 400 degrees
in a large bowl , combine all ingredients and mix well spoon into a baking dish and bake for 20 minutes , or until warmed through and slightly browned on top
baked spinach dip loaf
preheat oven to 375f, beat cream cheese and mayo together in mixing bowl, stir in next nine remaining ingredients, cut a slice off top of bread, set aside, carefully hollow out bottom , leaving a 1 / 2 inch shell, cube removed bread and set aside, fill the shell with spinach dip, replace top, wrap in heavy-duty foil, place on baking sheet, bake for 75 - 90 minutes or until dip is heated through, open foil carefully, serve warm with bread cubes and vegetables
baked spinach lemon rice
saute onion , mushrooms , and garlic in oil until tender
stir in rice , spinach , lemon juice , salt , dill , and pepper
reserve 1 tablespoon cheese and stir remaining cheese into skillet
mix well
transfer to sprayed 8-inch square baking dish and sprinkle with reserved cheese
cover and bake at 350 degrees for 25 minutes
uncover and bake 5-10 minutes longer or until heated through and cheese is melted
baked spinach parmesan dip
squeeze spinach to remove liquid
with a mixer , beat spinach , mayonnaise , cream cheese , onion , garlic , one cup of the parmesan cheese , and pepper until thoroughly combined
mound mixture in a 3-4 cup baking dish
sprinkle evenly with 2 tablespoons of parmesan cheese and the paprika
bake in a 350 degree f
oven until hot in center and lightly browned on top , about 25 to 30 minutes
serve hot to spread on baguette slices
baked spinach risotto
heat oven to 325f
in a blender , blend tofu , salt , 2 tablespoons olive oil , and 2 tablespoons of spinach liquid until creamy
heat 1 tablespoon olive oil in a large skillet or wok and saute onion and garlic
stir in the rice , pepper , and spices , spinach , and the creamed tofu
spray a 1 1 / 2 quart dish with cooking spray and transfer rice into dish
bake , uncovered , for 30 minutes
baked spinach stuffed tomatoes
slice off the top of each tomatoe , gently spoon out the seeds& pulp , cut skin around the middle to prevent splitting when baked
salt inside each tomatoe and invert them on a paper towelto drain for 30 minutes
wash spinach and with just the water clinging to the leaves cook until just wilted , 5 minutes
drain and squeeze out as much moisture as possible
chop finely and set aside
in a large skillet over medium heat melt butter and saute onions , mushrooms and garlic until softened
increas heat and add spinach , cook until moisture evaporates , mix into the spinach mixture cream cheese half the pine nuts , parsley , tarragon lemon juice , salt& pepper
pat tomatoe cavities dry , set upright ina shallow greased baking dish
stuff tomatoes with the spinach mixture
top with remaining pine nuts
brush tops with the melted butter
cover with foil and bake 350f degrees oven for 30 minutes
baked spinach with sausage  tomatoes and penne
heat oil in a large skillet over medium heat
add in the sausage meat , onions and garlic with the dryed red pepper flakes saute for about 10-12 minutes breaking up the meat with a fork
add in the tomatoes with juice and the canned mushrooms
simmer about 20 minutes , stirring occasionally
add in the prepared pesto
stir to combine , season with salt and pepper
set oven to 375 degrees
grease a 13 x 9-inch baking dish
in a large bowl combine the cooked pasta , spinach , mozzeralla and 3 / 4 cup grated parmesan cheese
add in the hot prepared tomato / sausage mixture
mix to combine
transfer to prepared baking dish
sprinkle with about 1 / 2 cup grated parmesan cheese
cover with foil and bake about 30 minutes
baked spinach with three cheeses
preheat oven to 350f, lightly butter 11 x 7 x 2-inch baking dish, mix first 8 ingredients in large bowl, heat oil in large pot over medium-high heat, add spinach, saut until wilted and juices evaporate , about 3 minutes, transfer spinach to strainer, drain well, let cool slightly and stir into bowl with cheese mixture , mixing well, empty spinach / cheese mixture into prepared dish, bake until heated through , about 30-35 minutes
baked spinach  crab and artichoke dip
preheat oven to 375, mix all ingredients except cheeses in med, bowl until well blended, spread mixture in ungreased pie plate or shallow 1 quart casserole, sprinkle with the two cheeses, bake uncovered 15-20 minutes or until hot and bubbly, serve with ritz crackers or any cracker you like, can also be served with tortilla chips
baked spinach topped tomatoes
preheat oven to 350f
in a large skillet over medium heat , cook onion and garlic in butter until tender
about 5 minutes
add spinach and cook a few minutes , until tender , stirring occasionally
remove from heat and stir in crumbs , eggs and salt
set aside
place tomato halves , cut side up in a 13x9 baking dish
mound a scant 1 / 2 cup of the spinach mixture onto each half
bake for 20-25 minutes or until heated through
baked spring rolls
cook rice vermicelli in boiling water for 3 minutes and drain
place in a large bowl and toss with sesame oil
add vegetables , sunflower seeds , sesame seeds , ginger root and soy sauce
toss again and set aside
preheat oven 450
place oil in a small dish
dip 1 sheet of rice paper into warm water for 15-30 seconds , until soft
place on a dish towel
brush surface lightly with oil
spoon 1 / 8 of the filling onto bottom edge of rice paper
fold bottom edge of rice paper just to cover filling
brush surface lightly with oil
fold in edges , then roll up , brushing surfaces with oil as you roll
repeat with remaining rice paper sheets and filling
place each roll seam side down on a foil lined cookie sheet
bake spring rolls on the lowest oven rack for 15 to 20 minutes , turning once , until lightly browned
baked squash
take the squash and onions and cut them up and cook in 1 / 2 cup water until tender
mix and taste , be sure the consistency is thick and wet
spread butter and sprinkle cracker crumbs to liking across the top
bake at 400 degrees for 25-30 min , or until lightly browned
baked squash and apple casserole
preheat oven to 350 degrees, pare , seed , and cut squash into small slices, place squash and apple slices in oblong baking dish, blend rest of ingredients with fork , fingers , or pastry cutter until crumbly, distribute over squash and apple, cover and bake for 45-50 minutes
baked squash and parmesan cheese pudding  tortino di zucca
preheat the oven to 400 degrees
have ready 4 five-ounce ramekins
put the squash in a baking dish and , when the oven reaches the preset temperature , put it in the oven
after 1 hour remove it from the oven , but do not turn off the oven
split the squash half lengthwise , and use a spoon to scoop away and discard the seeds and strings
scoop out the pulp
there should be about 1 cup
put the pulp , grated cheese , egg , salt , black pepper , 2 tablespoons of the softened butter , and the nutmeg in the large bowl of a food processor
run the blade just long enough to produce a homogenous but not overly creamy mixture
thickly grease the insides of the ramekins with butter and sprinkle about half of the bread crumbs over the butter
divide the squash mixture equally among the ramekins
sprinkle the remaining bread crumbs on top , then dot with the remaining tablespoon of butter , cut into 4 pieces
bake in the still-hot oven for 20 minutes
let the ramekins rest for 6 minutes after you remove them from the oven
turn each ramekin over onto a separate plate and give it a little shake to loosen the pudding , letting it drop onto the plate
baked squash casserole from black eyed pea
preheat oven to 350 degrees, bring a large saucepan of water to boil, add squash, return to a boil , reduce heat and cook until tender, drain and mash, stir in eggs , crumbs , butter , sugar , salt , onion and pepper, spoon mixture into greased casserole dish, sprinkle a light layer of bread crumbs on top, bake 30 to 40 minutes or until lightly browned
baked squash soup with cheddar cheese
preheat the oven to 400
halve the squash lengthwise and sprinkle with 1 / 8 tsp of the salt and pepper
place on a baking sheet , cover loosely with aluminum foil , and bake for 50-60 minutes or until tender
scoop the squash from the shells and transfer the pulp to a food processor or blender
set aside
discard the shells
in a small saucepan , heat the oil over moderate heat
add the shallots and saut , stirring , for 3 minutes or until softened
add the wine and cook , uncovered , for 2 minutes or until reduced to 2 tablespoons
stir in the stock , milk , and remaining 1 / 8 tsp each of salt and pepper
add the mixture to the food processor with the squash
whirl until pured , working in batches if necessary
divide half of the soup among four 1 1 / 2 cup ovenproof bowls or baking dishes
place a slice of bread on top of each portion , then sprinkle each with 2 tablespoons of the cheese
top with the remaining soup and sprinkle with the remaining cheese
set the bowls on a baking sheet and bake the soup for 25 minutes or until bubbling
if you like , run the soup briefly under a preheated broiler to brown the cheese , then sprinkle with chives if desired
makes 4 1 1 / 2 cup servings
baked squash sticks
preheat the oven to 450 degrees
spray a cookie sheet with non-stick spray
cut the vegetables in half lengthwise and then cut each section in half crosswise
cut the quaters into long strips 1 / 4 inch thick
mix all of the dry ingredients in a large bowl
add the vegetables to the bowl and mix until coated with the seasonings
drizzle olive oil over vegetables and mix until the vegetables are coated with oil
place the vegetables in a single layer on the cookie sheet
bake for 10 minutes
turn the vegetables over and bake for another 5 to 10 minutes , until vegetables are tender
baked squash with apples and cranberries
cut squash crosswise into 1 / 2-inch slices , remove seeds and strings
lightly coat a 15x10x1-inch baking pan with cooking spray
arrange squash slices in baking pan , overlapping slightly , if necessary
bake , uncovered , in a 350 degree f oven 25 to 30 minutes or until squash is tender , turning once during baking
meanwhile , in a medium saucepan combine the cranberries , apple juice concentrate , brown sugar , orange peel , and cloves
bring to boiling
reduce heat , simmer , uncovered , for 5 minutes or until slightly thickened
stir in apples
simmer , covered , for 7 minutes more or just until apples are tender , stirring occasionally
remove from heat and stir in maple syrup
to serve:
arrange squash slices on plate
spoon the apple mixture over the squash pieces
sprinkle with pecans
baked squash with garlic and parmesan
cut peeled squash into 1" pieces
place olive oil in a large bowl along with the garlic
season with salt and pepper
toss well and place into a greased shallow oven proof baking dish
in a small bowl , combine breadcrumbs and cheese and sprinkle over squash
bake at 375f for 35-45 minutes or until squash is tender and the topping is light brown
baked squash with rosemary and honey
preheat oven to 375
place squash skin side up in a greased baking pan and bake 35 minutes , until softened
turn squash over
combine butter with honey and rosemary and spread about 2 teaspoons of the mixture over each squash piece
bake for 10-15 minutes longer , until squash is bubbly
baked squid with garlic anchovy pasta
preheat the oven to 450f
bring a large saucepan of salted water to a boil
in a large bowl , toss the squid with breadcrumbs , oregano , pepper and 1 tsp salt
spread the squid in a large baking dish in a single layer and sprinkle with any leftover crumbs
drizzle 1 / 4 cup of the olive oil over the squid
bake for 10 minutes or until the squid is golden brown and crunchy
meanwhile , in a small saucepan , whisk the garlic and anchovy paste into the remaining 1 / 4 cup of olive oil and bring to a simmer over low heat
add the pasta to the boiling water and cook to al dente according to package
drain the pasta and return it to the saucepan adding the anchovy sauce and the butter
toss to coat
make a bed of pasta on a platter or plates and mound the squid on the pasta
serve with lemon wedges
baked sriracha brown sugar glazed bacon wrapped onion rings
preheat oven to 400f , rack in the middle
line a baking sheet with foil and place a cooling rack on top
lightly spray the cooling rack
place the brown sugar in a pie tin
place the sriracha in a bowl
gently separate the onion rings leaving 2 rings together
for this dish you want the larger rings
the smaller , inner rings you can set aside and use in another dish
take 2 strips of bacon and coat each side with brown sugar
if your hands are sensitive , put on plastic gloves and using a pastry brush or rubber
starting at one end of the bacon , snuggly but gently wrap the bacon around the onion ring slightly overlapping itself
you should be able to get half way around
take the second piece of bacon and place one end over top of the previous piece of bacon and continue wrapping until you have completely wrapped the onion ring in bacon
if you wish at this point you can skewer the bacon in place
place end side down on the rack and continue wrapping the rest of the rings
for the smaller rings use 1 1 / 2 slices of bacon
you really dont want to overload this with bacon as you want the bacon to cook evenly
once all the rings are wrapped , place in the oven and bake for 20 minutes
using tongs gently flip over
cook for another 15-20 minutes
the last 3 minutes the rings may be broiled for a charred appearance
remove from the oven and immediately plate
they will be soft so be careful but the bacon will crisp up and they will become crispy and crunchy
side
soaking it for 15 minutes will take it off really easily
baked steak
preheat oven to 375f
pound steak to tenderize
dredge both sides in flour , salt and pepper
in heavy oven proof skillet heat oil , add steak and brown on both sides , remove add stock , bring to boil , scraping bits off pan
add worcestershire sauce , more salt and pepper to taste
remove from heat
layer half the onions in pan , add steak , layer rest of onions , broth , spoon some broth on top
bake for 2 hours , covered , basting steak after 1 hour
remove to cutting board and slice
serve with the gravy
baked steak and lima beans
rinse beans, add 6 cups of water, bring to a boil, simmer 5 minutes, remove from heat, let stand , covered , 1 hour, do not drain, after 1 hour cover , simmer 30 minutes, in dutch oven , cook bacon until crisp, drain , reserve drippings, crumble bacon, set aside, coat beef with flour, brown beef in hot drippings , pour off excess fat, stir in beans and onion, combine tomato juice , brown sugar , salt , pepper and mustard, pour over beans and beef mixture, bake covered in 325f oven until tender , about 1 1 / 2 to 2 hours, serve hot topped with crumbled bacon and grated cheese to taste
baked steak and potatoes
preheat oven to 375 degrees fahrenheit
cube the steak and the potatoes
place steak and potatoes into large mixing bowl
season with salt , pepper , garlic , and onion to taste
i use about a pinch of everything
pour in balsamic vinagerette
stir everything together and then put into baking dish
use a baking dish that is large enough that the salad dressing covers the steak and potatoes completely
otherwise the steak on top will come out hard and the potatoes will not be cooked all the way through
cook for 1 and 1 / 2 hours
baked steak burrito casserole
heat oven to 400 degrees
set aside a 13x9 inch baking pan
melt butter in a large skillet over medium heat
stir in taco seasoning
add beef strips and cook until meat is browned and drain
microwave beans until warmed
warm tortillas in microwave about 30 seconds
spread beans onto tortillas , leaving a 1 / 4 inch border
top with beef , cheddar cheese and green onions
roll up tortillas and fold in sides and place seam side down in an ungreased baking pan
pour enchilada sauce over burritos in pan and sprinkle with mexican cheese blend
bake at 400 degrees for 12-15 minutes until burritos are heated and cheese is melted
baked steak burritos
heat oven to 400f in 10-inch skillet , melt butter over medium heat
stir in taco seasoning mix
add beef strips
cook 5 to 6 minutes , stirring occasionally , until desired doneness
drain
meanwhile , place refried beans in microwavable dish
microwave uncovered on high 2 minutes , stirring once or twice
spread each tortilla with refried beans to within 1 / 4 inch of edge
top each with beef , cheddar cheese and onions
roll up , folding in sides
in ungreased 13x9-inch glass baking dish , place burritos with seam sides down
pour enchilada sauce over burritos
sprinkle with mexican cheese blend
bake uncovered 7 to 12 minutes or until burritos are thoroughly heated and cheese is melted
baked steak with pan gravy
preheat the oven to 325
place a large , ovenproof skillet , preferably cast iron , over medium-high heat
pat the meat dry , and lightly coat it with oil on both sides
place the meat in the hot pan and sear one side , until nicely browned , 2 to 3 minutes
turn , season with salt and pepper , and sear the second side , about 2 minutes
turn again , and season the second side
pour the broth into the pan and bring it to a boil
transfer the pan to the oven and cook , uncovered for 35 to 40 minutes for medium rare or 45 minutes for medium
transfer the meat to a cutting board
pour the broth into a small saucepan , and skim off the fat that rises to the surface
combine the cornstarch and water in a small dish
bring the broth to a boil over medium heat , and stir in the cornstarch mixture
whisk until the broth thickens slightly
taste and season with salt and pepper if needed
keep warm
slice the meat into long strips across the grain , arrange on warm platter , and moisten the meat generously with gravy
baked steelhead trout salmon with apricot salsa
preheat oven to 350 degrees, in a medium bowl , combine apricots , pineapple , green onions , and bell pepper, sprinkle with lime juice and cilantro, toss all and chill for at least one hour, place trout / salmon filets in lightly greased 9x11 inch baking dish, cover trout with salsa, gently pour reserved apricot juice over all, place in oven and bake for approximately 30 minutes
baked stilton pastries
place the cream cheese in a mixing bowl and crumble the stilton on top
add the worcestershire sauce and cayenne pepper and beat together with a wooden spoon until well blended
lightly brush a phyllo sheet with melted butter , then lay another on top
keep doing that until you have five or six sheets done
spread the cheese mixture over the surface of the phyllo sheets , then roll up lengthways
chill until firm , about 30 minutes
preheat the oven to 425 degrees f
cut the chilled roll into 1 / 4-inch slices and place , spaced apart , on baking sheets
bake for 10-15 minutes or until golden brown
let cool on wire racks
baked strawberry cobbler
preheat oven to 350f and lightly grease an 88-inch baking dish
combine strawberries , 4 teaspoons flour , and 14 cup sugar and place in prepared dish
in a medium bowl , combine remaining 1 cup flour , remaining 3 tablespoons sugar , baking powder , and salt
using a pastry blender , cut in butter until mixture is crumbly
add egg and milk , stirring just until dry ingredients are moistened
spoon dough over strawberries by teaspoonfuls
bake until crust is golden brown and filling is bubbly , 35 to 40 minutes
let cool for 5 to 10 minutes before serving
serve with vanilla ice cream , if desired
baked stuffed apples
mix sugar and raisins and pack mixture into apple centers, sprinkle with cinnamon and top with heaping teaspoon butter, put in crockpot with 1 / 2 cup water, cover pot, cook on low overnight or 8 hours , until apples are tender, serve warm with cream
baked stuffed apples with apple pie spice
mix raisins and sugar together in a small bowl
stand apples on bottom of slow cooker
spoon raisin-sugar mixture into centers of cored apples , dividing mixture evenly
sprinkle apples with apple pie spice , and dot with butter
add water along the edge of the cooker
cover , and cook on low 3-5 hours or on high for 2 1 / 2 - 3 1 / 2 hours or until apples are tender but not collapsing
serve warm as is , or with ice cream or frozen yogurt
baked stuffed apples with cinnamon allspice and cloves
mix raisins and sugar together in a small bowl , and stand apples on bottom of slow cooker
spoon raisin / sugar mixture into centers of apples , dividing evenly among apples
sprinkle stuffed apples with cinnamon allspice and clove mixture , and dot with butter
add water along the edge of the cooker
cover , and cook on low for 3-5 hours or on high for 2 1 / 2 -3 1 / 2 hours , or until apples are tender , but not collapsing
serve warm as is , or with ice cream or frozen yogurt
baked stuffed apples with splenda
mix nuts , and splenda in a small bowl
stand apples on bottom of slow cooker , and spoon nut / splenda mixture into centers of apples , dividing evenly among apples
sprinkle stuffed apples with cinnamon and dot with butter
add water along the edge of slow cooker
cover , and cook on low for 3-5 hours , or on high for 2 1 / 2 to 3 1 / 2 hours , or until apples are tender but not collapsing
serve warm as is , or with ice cream , or frozen yogurt
baked stuffed apples with walnuts
preheat an oven to 350f
spread the walnuts on a baking sheet and toast in the oven until lightly browned and fragrant , about 7 minutes
remove from the oven and let cool
working from the stem end , use a melon baller to remove the core from each apple , scooping out the stem and seeds and making a deep hole for the filling
work to within about 1 / 2 inch of the bottom of the apple
peel the skin from the top half of each apple
in a small bowl , blend together the brown sugar , butter and cinnamon
mix in the walnuts
spoon equal amounts of the filling into the centers of the apples
set the filled apples in an 8-inch square baking pan or other baking pan just large enough to hold them snugly
in a small saucepan over medium heat , warm the honey with the apple juice , stirring until the honey dissolves
pour around the apples
spoon some of the liquid over the sides of the apples to moisten them , but do not spoon over the tops
bake , basting the sides once or twice with the pan juices , until the apples are tender when pierced , about 40 minutes
remove from the oven , let cool and serve in bowls with the pan juices spooned over the tops
baked stuffed apples with walnuts or pecans
mix chopped walnuts , or pecans and sugar in a small bowl
stand cored apples on bottom of slow cooker
spoon nut-sugar mixture into centers of apples , dividing evenly among apples
sprinkle stuffed apples with cinnamon , and dot with butter
add water`along side of the cooker
cover , and cook on low 3-5 hours , or on high 2 1 / 2- 3 1 / 2 hours , or until apples are tender , but not collapsing
serve warm as is , or with ice cream or frozen yogurt
baked stuffed artichoke hearts
preheat the oven to 375 degrees f
spray a 9 x 13 dish with cooking spray
mix goat cheese , italian spices , 1 / 2 cup breadcrumbs , and half and half together
mix 1 / 4 cup breadcrumbs and parmesan cheese together
drain artichoke hearts well and cut them in half
place the artichoke heartrs cut side up in the dish and sprinkle with the lemon juice
top each artichoke heart with approximately 1 tsp of the goat cheese mixture , then sprinkle the parmesan mixture on top
spray the artichoke hearts with cooking spray and bake them for 20 to 30 minutes
on the grill , use indirect medium heat to bake the dish