formido/recipes-20k huggingface dataset:
baked pecan oatmeal
preheat oven to 350 degrees, combine oil , sugar , egg , and pecans in a medium bowl, add oatmeal , baking powder and milk and stir until blended, pour into a lightly-greased 8x8 baking dish, sprinkle with nutmeg and cinnamon, bake at 350 degrees for 30 minutes, cut into squares and serve hot or cold with milk and / or fruit
baked pecan sweet potatoes
preheat oven to 350 degrees
prick each potato several times over the skin with a fork
place the potatoes in a small baking pan , and bake until the potatoes are tender , about 1 to 1 1 / 2 hours
remove potatoes from the oven
set aside until cool enough to handle
while the potatoes are sill warm , remove their skins
transfer the potato flesh to the bowl of a food processor
add the cream , 4 tablespoons of butter , salt and paprika to the sweet potato flesh
process until the potatoes are smooth
butter a 3-quart casserole dish
transfer the potatoes to the casserole dish
in a medium skillet , melt the remaining butter and brown sugar over low heat , stirring constantly
remove from the heat and immediately stir in the pecans
pour the pecan mixture over the top of the sweet potatoes
bake 25 minutes or until the potatoes are hot and bubbling
if the top is getting too brown , cover the pan with aluminum foil
serve warm
baked penne
preheat oven to 350 degrees
mix the ground beef and ground sausage thoroughly together
you'd like to have a little bit of each in every bite
place your peppers , onions , mushrooms , spinach , and carrots in a pan , with a little olive oil
once browned , add tomato sauce and diced tomatoes ,
let simmer for about 5 minutes , slowly add cheddar & salt and pepper , to taste
stir in the cheddar until it lightens your sauce
sprinkle sugar in to taste , until your sauce is no longer tart
add meat into sauce and let simmer for 10 minutes
boil water with butter and salt
add penne once water is boiling
strain pasta and pour into baking dish
sprinkle cheddar over pasta , then spread sauce evenly over pasta
sprinkle parmesan to cover the entire top
put in oven until edges of parmesan brown
about 20-25 minute
remove and serve
baked penne   smoked sausage
heat oven to 375f, cut sausage into 1 / 4 slices and brown in skillet, drain, combine soup and milk m 3-qt casserole, stir m pasta , sausage, 1 / 2 cup cheese , 1 / 2 cup french fried onions and peas, bake 45 minutes covered tightly with foil, uncover and top with remaining cheese and onions, bake 3 minutes until golden, let stand for 5 minutes before serving
baked penne and cheese with spinach
cook the pasta in salted boiling water until it is very al dente
drain well and toss with a drizzle of oil to prevent it sticking
melt butter in a large saute pan over medium heat
add onion and mushrooms , and saute for about 5 minutes
sprinkle evenly with flour and stir until the flour is incorporated
slowly stir in milk and cook , stirring constantly , for five to seven minutes
add 1 1 / 2 cup of the cheese , salt to taste , cream , pepper , and nutmeg
cook and stir until the cheese melts
in a large bowl , mix together the pasta and uncooked spinach leaves
pour the hot sauce over and mix well
spoon into a buttered casserole large enough to hold or into a buttered 9x13 baking pan
sprinkle with the remaining 1 / 2 cup cheddar , cover with lid or foil
bake at 375 for 40 minutes , removing the lid / foil for the last 10 minutes
baked penne and kielbasa
preheat oven to 375f
spray a skillet with cooking spray and brown kielbasa , drain
in a 3 quart casserole , combine soup and milk
add penne , kielbasa , 3 / 4 cheese , 1 / 2 cup onions and peas , stir to combine
bake 30 minutes or until hot and bubbly
stir , top with remaining cheese and onions and bake until golden brown
baked penne bolognese casserole
preheat oven to 350f
combine beef , onion and garlic in large saucepan
cook over medium-high heat , stirring occasionally , for 5 to 6 minutes or until beef is no longer pink
drain
stir in tomato paste , water , milk , wine , bouillon and italian herb seasoning
cook , stirring occasionally , for 10 to 15 minutes or until flavors are blended
layer ingredients as follows in 13 x 9-inch baking dish: half of pasta , half of sauce and half of cheese
repeat layers
cover
bake for 20 to 25 minutes or until heated through
baked penne pasta casserole
cook penne according to package directions until almost cooked
preheat oven to 350
in a large skillet over medium heat , heat oil , then add onion , garlic and mushrooms
stir fry until onion is translucent
remove to a plate
crumble beef in skillet
add basil , thyme , parsley , black pepper and oregano
cook through
drain
add onion mixture and spaghetti sauce to beef
cook on low , stirring occasionally , for 10-15 minute stir in penne
put mixture in a shallow dish and cover with shredded cheese
bake for 30-45 minute let stand 5 minute before serving
baked penne with broccoli and three cheeses
stir oil and garlic in small skillet over medium heat 1 minute
set aside
cook penne in large pot of boiling salted water until almost tender , about 11 minutes
add broccoli
cook 1 minute
drain
mix marinara , 1 / 2 cup mozzarella , ricotta , basil , 1 tablespoon parmesan , and sauted garlic in large bowl
add pasta and broccoli
toss
season with salt and pepper
transfer to 11x7x2-inch glass baking dish
sprinkle remaining mozzarella and parmesan over
preheat oven to 400f
bake pasta uncovered until cheese melts , about 20 minutes
let stand 5 minutes
baked penne with chicken and sun dried tomatoes
preheat oven to 400 degrees
grease a baking dish
cook pasta 3 minutes short of al dente
drain pasta and return to pot
in large non-stick skillet , heat oil over med-high , season chicken with salt and pepper , cook until opaque throughout , 3 to 5 minutes per side
slice lengthwise , then thinly slice crosswise
in large dutch oven or heavy pot , melt butter over med heat
add flour and garlic , cook whisking 1 minute
while whisking , gradually add milk , bring to a simmer , whisking frequently
add mushrooms and tomatoes , cook 1 minute
off heat , gradually stir in provolone and 1 / 2 cup parmesan
add chicken and pasta to pot , season with salt and pepper
bake , uncovered , until top is golden and bubbly , about 25 minutes
let stand 5 minutes before serving
baked penne with corn  zucchini and basil
preheat an oven to 400f
bring a large pot of water to a boil over high heat
generously salt the water , add the pasta and cook , stirring occasionally , until al dente , about 8 minutes
drain the pasta and rinse under cold running water
set aside
in a 12-inch nonstick fry pan over medium-high heat , warm 3 tbs
of the olive oil
add the corn , season with salt and black pepper and cook , stirring occasionally , until the corn is lightly golden , 6 to 8 minutes
transfer to a large bowl
set aside
return the pan to medium-high heat and warm the remaining 3 tbs
olive oil
working in batches , add the zucchini , season with salt and cook , stirring occasionally , until the zucchini is tender and golden brown , 6 to 8 minutes
add to the bowl with the corn
repeat with the remaining zucchini , adding more oil to the pan as needed
set the pan over medium-low heat
add the onion , 1 teaspoons salt and black pepper , to taste
cook , stirring occasionally , until the onion is translucent , about 2 minutes
stir in the tomatoes , garlic , oregano and red pepper flakes and cook , stirring occasionally , until the tomatoes soften and begin to form a sauce , about 5 minutes
stir in the tomato paste and cook for 1 minute
add the wine and cook until the wine has reduced and the sauce is fairly thick , about 3 minutes more
add the pasta , tomato sauce , basil , mozzarella and half of the parmigiano-reggiano to the bowl with the vegetables and stir to combine
transfer to the fry pan and sprinkle the remaining parmigiano-reggiano on top
transfer the pan to the oven and bake until golden brown on top , 20 to 25 minutes
serve warm
baked penne with ground beef and tomato sauce
for the sauce
heat oil in a large pot over medium high heat
add in onion , bell pepper , oregano , basil and chili flakes saut for about 5 minutes
add in the tomato paste and stir for about 1 minute
add in all remaining ingredients
bring to a boil and simmer on low heat for about 1-1 / 2 hours
season with salt and pepper then remove the bay leaf
at this point you can cool then refrigerate for up to 2 days
set oven to 350 degrees
grease a medium casserole dish
in a large skillet cook the ground beef until well browned , breaking up with a spoon until crumbled
drain fat
to the skillet add in about 5 cups prepared tomato sauce cook for about 15-20 minutes on medium-low heat
remove from heat and add in 1-1 / 2 cups mozzarella cheese
stir with wooden spoon to combine
add in the cooked penne pasta
toss to combine with sauce and cheese
transfer to baking dish
bake for about 20 minutes
remove from oven and sprinkle with parmesan cheese then about 1 / 2 cup mozzarella cheese , return to oven and cook 5-8 minutes more or until the cheese is melted
delicious !
baked penne with ham  peas  and jack cheese
in a big pot of boiling salted water , cook pasta according to package directions until al dente
drain and transfer to a large mixing bowl
preheat oven to 350
grease a 3-quart casserole dish
set aside
in a large saucepan , heat the oil over medium heat
add in onion and tomato
stir for 2 minutes
sprinkle flour over the top and continue to stir for about 1 minute
gradually add the milk , whisking rapidly until the sauce is smooth
season with salt and pepper
add 1 cup cheese , and stir until it melts and the sauce is smooth
add the cheese sauce , peas , and ham to the pasta
toss until well blended
transfer mixture to the prepared casserole
sprinkle remaining cheese over the top
bake until bubbly and golden brown , about 30 minutes
baked penne with italian sausage
preheat oven to 350 degrees f, bring a large pot of lightly salted water to a boil, add pasta and cook for 8 to 10 minutes or until al dente, drain, place sausage and onion in a large , deep skillet, cook over medium high heat until evenly brown, drain excess fat, pour in wine , and cook for 1 minute , stirring , to deglaze the pan, stir in tomato sauce , diced tomatoes and tomato paste, simmer for 10 minutes , stirring occasionally, toss with cooked pasta , and place in a 9x13 inch baking dish, sprinkle top with mozzarella, bake in preheated oven for 20 minutes , or until cheese is melted
baked penne with meat sauce
preheat oven to 375f cook pasta according to package directions
drain well
meanwhile , in a food processor or blender , combine undrained tomatoes , tomato paste , wine or tomato juice , dried oregano , pepper and crushed red pepper
cover and blend or process until smooth
set aside
in a large skillet , cook ground beef and onion until meat is brown
drain off fat
stir tomato mixture into meat mixture in skillet
bring to boiling
reduce heat
cover and simmer for 10 minutes
stir in cooked pasta , and olives
divide the pasta mixture among six 10 to 12 ounce individual casseroles
bake , covered , for 15 minutes
sprinkle with mozzarella cheese
bake , uncovered , about 5 minutes more or until cheese is melted
baked penne with mushrooms  shrimp and broccoli
cook pasta to al dente
strain completely
in frying pan after adding butter , combine shrimp , mushrooms , broccoli and seasonings
mix well and let broccoli and shrimp thaw if they aren't already
add pasta to big mixing bowl with sauce
stir
add the ingredients from the frying pan , and one tbsp grated parmesan
stir until mixed all the way
on a 9x12 baking pan greased , spread half of the mixture on the pan
put approximately 1 1 / 2 cups mozzarella cheese on top
then laying remaining half of penne mixture on top of the cheese
put in oven for 20 minutes on 375
after 20 minutes , put the remaining mozzarella and parmesan cheese on top
put back in oven for approx 5-7 min letting last layer of cheese melt
baked penne with red pepper sauce
spray pan with cooking spray , add sausage , cook until brown , drain fat , set aside
in same pan add onion , garlic , zucchini , red pepper , saute until softened
puree roasted red pepper in blender , add to veggies
add tomato sauce , sausage , spices , simmer for 30 minutes
cook and drain penne
in a large casserole add sauce to cover bottom
add remaining sauce to penne , stir
add half of penne to casserole
mix ricotta and egg , spread over penne
top with 1 c mozzarella and some parmesan
add remaining penne , top with remaining cheeses
cover and bake in preheated 350f oven for 30 minutes , uncover and bake 15 minutes until cheese is slightly browned
baked penne with roasted vegetables courtesy giada de la
preheat the oven to 450 degrees f
on a baking sheet , toss the peppers , zucchini , squash , mushrooms , and onions with olive oil , 1 / 2 teaspoon salt , 1 / 2 teaspoon pepper , and dried herbs
roast until tender , about 15 minutes
meanwhile , bring a large pot of salted water to a boil over high heat
add the pasta and cook for about 6 minutes
since you will be cooking the pasta a second time in the oven , you want to make sure the inside is still hard
drain in a colander
in a large bowl , toss the drained pasta with the roasted vegetables , marinara sauce , cheeses , peas , 1 / 2 teaspoon salt , and 1 / 2 teaspoon pepper
using a wooden spoon , gently mix , until all the pasta is coated with the sauce and the ingredients are combined
pour the pasta into a greased 9 by 13-inch pan
top with the remaining 1 / 3 cup parmesan and butter pieces
bake until top is golden and cheese melts , about 25 minutes
baked penne with sausage and ricotta
preheat oven to 400 degrees
in a large saucepan , heat 1 tablespoons of olive oil
add the garlic and cook over moderate heat , stirring , until lightly browned , about 1 minute
add the sausage and cook , breaking up the meat , until browned , about 8 minutes
add the tomato puree , water , sugar , bay leaf , and fennel
season with salt and pepper and bring to a boil
simmer over low heat until thickened , about 30 minutes
remove the garlic , mash it to a paste and stir it back into the pot , discard the bay leaf
meanwhile , cook the penne in a larg pt of boiling water until al dente
drain the pasta and return it to the pot
stir the remaining 2 tablespoons of olive oil
using a slotted spoon , add the cooked sausage to the pasta , then add 1 cup of the tomato sauce and toss to coat the pasta
spoon the pasta into a 9x13" baking dish
pour the remaining tomato sauce over the pasta and dollup large spoonfuls of ricotta on top
gently fold some of the ricotta into the pasta , don't overmix , you should have pockets of ricotta
scatter the mozarella cubes on top and sprinkle with the parmigiano-reggiano
bake the pasta for about 45 minutes or until bubbling and golden on top
let rest for 20 minutes before serving
baked penne with sausage and spinach  oven or crock pot
preheat oven to 375
grease a deep lasagna pan
crockpot instructions are at the bottom
sauce: in a large deep saucepan , heat oil
add onion and saute slowly until onion is soft , about 5 minutes
add sausage to pan
continue to saute and break up sausage into bite size pieces
when sausage is just about done , add garlic for a minute or two
finally , pour red wine into pan and bring wine to a boil to evaporate alcohol and eliminate most of the liquid
add tomatoes to other ingredients
pour about 1 / 2 cup water into the tomato can to clean out the can - add this water to the pot
add pesto
while this simmers about 10 minutes , cook the pasta
pasta: bring plenty of salted water to boil for pasta
cook according to package directions
drain
in a large mixing bowl , toss hot cooked pasta , chopped fresh spinach and tomato / sausage sauce
do not add cheese yet
continue combining hot ingredients until spinach wilts slightly , then add cubed mozzarella and 1 / 2 cup of the parmesan cheese
toss quickly and pour into your prepared baking dish
sprinkle final 1 / 2 cup parmesan on top
bake 375 for 30 minutes , uncovered , until hot and bubbly
crockpot version for a crowd: double recipe
make sure pasta is a bit undercooked
pour into crockpot
add 1 cup hot water around the edges
cook on high 3 hours
baked pennsylvania dutch oatmeal
combine the water , milk , oats and salt in an oven-proof casserole, let sit 5 minutes, stir in the dried and fresh fruit , cinnamon and sugar or syrup, cover and bake at 350f for 45 minutes, remove cover for the last 5 to 10 minutes, serve hot with warmed cream and butter to stir in to taste, makes 6 servings
baked pepperoni pizza dip
stir together the cream cheese , sour cream , oregano and garlic and pizza sauce in a small bowl until blended and smooth
spread the mixture into a large pie plate
top with pepperoni and green onions
bake at 350 degrees for 10 minutes
remove from oven and sprinkle mozzeralla cheese over the dip in the pan
top with parmesan cheese
bake for 5-7 minutes or more or until the cheese has melted and dip is heated through
serve warm
baked peppers au gratin
cut the peppers in half lengthwise, remove the seeds and pith, slice into 1 / 2 wide strips, coat a roasting pan with the olive oil, add the peppers and remaining ingredients, toss to coat, roast at 400 degrees for 40 minutes
baked peppers with feta cheese
preheat the oven to 400f, place the peppers in a baking dish , cut side down, drizzle with olive oil, tuck the basil and garlic between the peppers, scatter the feta on top, bake in the oven for 30-40 minutes, serve hot , warm , or at room temperature
baked peppers with ricotta and basil
singe the peppers quickly over a gas flame , grill or under the broiler
the peppers should char all over , but do not cook them so long that they turn limp
remove them from heat and cool them in a plastic bag , then slide off the charred skins
cut the peppers in half lengthwise , remove the stems , ribs and seeds
drizz
le the halves with olive oil
preheat the oven to 350
in a medium bowl , mix the ricotta , basil , green onions , parsley , salt and pepper
beat in the eggs
fill the pepper halves with the ricotta mixture and place them in a baking dish
bake for 30 minutes
serve with additional basil leaves for garnish , if desired
baked perogies
for filling:
boil and mash approx 4-5 quarts of mashed potatoes
add while potatoes are still hot 2 tbsp of dill
salt and pepper to taste
can use warm or cold to fill perogies
for dough:
dissolve 1 tsp sugar in 1 / 2 cup lukewarm water
add pkg of yeast and let stand for 10min
in large bowl: blend 1 / 2 cup sugar and 1 / 2 cup margarine
add 1 tsp salt , then 3 cups water and 1 tbsp vinegar
add flour until you create a bun dough where it's no longer sticky
let rise until double in bulk
punch down
cut off a size you would use to make a small dinner bun
shape into a square
put about 1 tbsp of filling in middle
fold over
pinch and tuck edge under
place on greased baking sheet
do not let rise
while baking one sheet , shape other perogies
bake at 375f for 20-25 minutes , until lightly browned
you can freeze baked perogies before adding sauce - they still taste delicious after freezing
for sauce:
in large dutch oven or pot
take 1 liter of whipping cream heat on med-low
add about 2 tbsp dried / fresh dill
fry 1 large onion in butter until tender
add onion to cream
thicken cream with cornstarch & water
add perogies to cream
let sit 1 / 2 - 1 and 1 / 2 hours on low stirring every 15 minutes
makes approx 4 dozen perogies
serve hot ! enjoy !
baked persian rice
soak rice to cover for 1 hour
drain through a strainer
heat oven to 350f and grease a 2-quart souffle' or other baking dish
heat olive oil and butter in a large skillet over medium heat until foam subsides
add onion and saute' for 4 minutes
add garlic and saute' another 2 minutes
add spices and salt and saute' for 30 seconds , stirring to combine
combine the drained rice and onion mixture and put in prepared baking dish
pour in chicken stock and water
place dish in oven and bake for 1 hour or until there is a golden crust on top
baked pesto chicken
preheat the oven to 375f coat a 13" x 9" baking pan with cooking spray
in a shallow bowl , combine the bread crumbs , tomatoes , and pepper
spread the pesto on the top side of the chicken breasts , then dip in the bread-crumb mixture , pressing to coat evenly
arrange the chicken , breast side up , in the prepared pan
drizzle with the reserved tomato oil
bake for 40 minutes , or until a thermometer inserted in the thickest portion registers 170f and the juices run clear
baked pesto pasta with tomato   cheese
bring a large pot of salted water to a boil for the pasta
preheat your pot for the tomato sauce over medium heat
add olive oil , then garlic and saute for 2-3 minutes
next add the diced onion , crushed red pepper , bay leaf , and saute for about 5 minutes , or until onion soft and fragrant
add the crushed tomatoes and stir well
when tomatoes begin to boil , reduce heat to low , add fresh basil leaves , and salt and pepper to taste
let sauce simmer while you make your pesto
preheat broiler
add pasta to boiling water and cook until just barely al dente
drain pasta , and toss with 1 cup of your pesto sauce , 1 / 2 cup parmesan , and 1 cup of the ricotta cheese , be sure to blend well
add pasta to a casserole dish
top with the tomato basil sauce
you don't need to use all of the sauce , but rather serve the extra on the side
top casserole with shredded mozzarella cheese
place under broiler for about 5 minutes , or until cheese is melted
remove foil for last 5-10 minutes in order to melt cheese
baked pesto ricotta
combine ingredients, spread in ovenproof dish, bake at 180 c for 20 - 30 minutes until firm, cool , slice and serve on crusty bread
baked pesto salmon
preheat oven to 350 degrees, in a small bowl combine fat-free mayo and pesto, mix well, place salmon in a small casserole dish, cover with pesto mixture, bake uncovered for 30-40 minutes or until fish is flaky
baked pesto tomatoes
drain tomatoes , cut side down on paper towels for 10 minutes
place cut sides up in 8x8 baking dish , coated with cooking spray
season with salt and pepper
in a small bowl , combine pesto , cheese , onions , and parsley
spread each tomato half equally with mixture
bake at 350 degrees , uncovered until tomatoes are warmed through and cheese is melted , 8-10 minutes
do not overcook , as tomatoes will get mushy
leftovers reheat nicely
baked pheasant in wine sauce
roll cut-up bird pieces in flour and brown in hot oil
place browned pieces in baking dish and add remaining ingredients , except sherry , in order listed
simmer in 300 degree oven for 2 to 2 1 / 2 hours or until tender
pour cooking sherry over bird about the last hour of cooking
baked phyllo chicken packets
preheat oven to 375
set a cookie sheet out
combine filling ingredients
set aside
combine garlic butter ingredients
set aside
place one sheet of phyllo on work surface
brush with 2 tsp garlic butter
place one more phyllo sheet on top of this one , then place breast piece on lower third of phyllo sheets , sprinkle with s & p , then spread with 3 t
filling
fold phyllo end and sides in , then roll up
immediately cover with plastic
repeat with remaining chicken
place packets on cookie sheet , brush tops with remaining garlic butter & sprinkle with parmesan
bake uncovered for 25-30 minutes
serve immediately
baked pickerel
preheat oven to 450f, wash and clean fish, place in baking dish and dot with butter, season with salt and pepper, add lemon juice and water, bake about 20 minutes or until fish flakes easily with a fork
baked pike
rub fish with salt and chill for 3 hours
soak bread in cold water until soft , press out water and add bacon fat , tomatoes and seasonings
wash pike
stuff and fasten opening securely with toothpicks or lace with cooking string and dredge with flour
preheat oven to 375f and grease a baking pan
place fish in prepared baking pan with 3 bay leaves beneath and 3 on top
bake , allowing about 10 minutes per pound for fish under 4 pounds
at the end of 15 minutes baking , sprinkle lightly with salt and paprika
garnish with lemon wedges and parsley
baked pina colada oatmeal
combine oatmeal , baking powder , and salt, mix in milk , eggs , pineapple , sugar , and coconut, pour into greased casserole dish, bake at 325 for 40 minutes, cut into bars and serve