formido/recipes-20k huggingface dataset:
baked thai style fish
i give directions for oven-baking a whole fish , but you can just as well fry fish fillets in a skillet
never overcook ! then serve with this sauce
if possible , make the sauce the day before or earlier in the day , so the flavours develop , but i confess i always make it at the last minute
do not boil the sauce -- heat gently
make the sauce: coarsely grate the cucumber into a small pot , liquid and all , then stir in the rest of the ingredients given above
use enough cucumber ! the sauce is not really strong , just flavourful -- don't overdo the hot pepper ! if in doubt , add a few drops of tabasco
taste for seasoning , keeping in mind that fish and oyster sauces are salty , and their flavours become more pronounced on standing
cover and keep cool
to prepare the dish , for a using a whole fish:
heat oven to 425 deg f
score fish on both sides by making 2 or 3 shallow cuts through the skin
tear off a large piece of foil , large enough to enclose the fish completely and still leave space for steam
spray the foil with a non-stick spray to prevent the fish sticking
carefully put the fish on the foil and close foil tightly , tent-like , so there is extra room for air to circulate
when oven reaches the correct temperature , bake the fish for 30 minutes exactly
it will be done just right after 30 minutes
keep the fish warm , and heat the sauce gently but do not cook
roll the baked whole fish carefully on to a warmed platter with the liquid that will have formed , and spoon over the sauce while hot
if there is too much sauce for the platter , serve the rest extra , in a small jug
serve with jasmine or sticky rice , coconut-coated fried bananas , one sweetish veggie and a large salad of mixed greens
don't forget the chilled white wine !
baked three cheeses and buttered spirals
cook pasta spirals n boiling salted water till tender, drain well, melt butter in small fry pan and saute onions for 4 minutes till tender, stir buttered green onions through hot pasta, add cream cheese , blue cheese and grated cheese, blend well , season to taste, spoon into shallow ovenproof dish, bake in moderate oven 180 c for 15 minutes till all cheese is melted, serve immediately
baked tilapia
saute the celery , onions and bell pepper in butter until the vegetables soften
add flour , salt , pepper , tarragon , basil , and milk , stirring until blended
cook sauce until it thickens , stirring constantly
lower the heat and add cheese , stirring until the cheese just melts
do not boil the cheese or it will get stringy
rinse the tilapia fillets in cold salted water , then drain and pat dry
arrange the fish in a single layer in an oblong baking dish
spoon the sauce over all
bake at 425f for 8 to 10 minutes or until the fish flakes easily when tested with a fork
baked tilapia amandine
combine the melted butter and lemon juice in a shallow dish
dip the fish fillets in the butter mixture , and place in an ungreased 13x9x2 inch baking dish
sprinkle the fillets evenly with the creole seasoning
bake , uncovered , at 375 degrees for 15 minutes
sprinkle the fillets with the sliced almonds , and bake an addtional 10 minutes or until the fish flakes easily
baked tilapia fillets with light french onion sauce
preheat oven to 350 degrees
prepare a baking sheet by spraying with non-stick cooking spray , rinse and dry fillets
place on prepared baking sheet and season to taste with salt and pepper
bake fish in oven until it flakes easily with fork , about 12 to 15 minutes
while the fish bakes , warm 1 tablespoon olive oil in a large saute pan over medium-high heat
add diced peppers and zucchini
saute until crisp tender , season with salt and pepper , divide cooked vegetables among 4 plates and top with cooked fish fillet
for the sauce
reduce heat to medium and add the remaining oil to pan
gradually whisk in half-and-half and then cheese
stir until the cheese is melted and sauce begins to thicken , about 5 minutes
stir in chives , season to taste with salt and pepper
drizzle with cheese sauce over plated fish
garnish with additional chives if desired
baked tilapia iowa cajun style
rinse and drain the fish
arrange skin side down and overlapping slightly in 9x12 or larger casserole if using more
heat oven to 400f
if using glass or nonstick , i don't bother to grease the pan
melt the butter and margarine in small saucepan and pour over fish
the margarine dilutes the butter which causes burning easily but the butter imparts flavor
rub the butter mixture over the top of the fish with your hands or spatula
with frozen filets the mixture will solidify
don't worry about it
the spices and herbs will not adhere well without moisture or the butter mixture but too much isn't good for you now so i try to drain it off when i serve
most spices have plastic sprinkling inserts with holes so i don't measure but sprinkle to taste trying to get the right balance
watch the parsley as sometimes it's easy to get too much
same goes for other spices you're not familiar with amounts , better too little than too much if you're not used to cooking with them
sprinkle on the seasoned salt , paprika , onion powder , pepper blend , fines herbes , thyme and parsley last
put in oven and bake for 10 minutes
with a turkey baster or spoon , scoop up the butter and juices and drizzle back over the fish
continue baking for 10 more minutes
it may be done or thicker pieces of fish take about another 5 or 10 minutes
you can tell it's done when you pierce with a fork or sharp knife
it will be tender and flaky with clear juices
remove from oven and baste one more time , may have to tilt the dish so it will all pool at an end
serve while hot with a spatula , draining off the excess melted butter mixture
it's not good for us
you can substitute an oil and less of it and it should be essentially the same
squeeze some fresh lemon juice over the fish at the table if desired
baked tilapia parmesan
preheat oven to 400 degrees
grease baking pan
in small bowl , mix together the cheese , butter , mayonnaise and lemon juice , basil , onion powder , salt and pepper
arrange fillets in a single layer in prepared pan
bake for 20 - 30 minutes until done and flaky
remove fillets from oven and cover them with the cheese mixture on top side
place under broiler for 2 minutes or until the topping is browned
be careful not to overcook the fish
baked tilapia w  fondue sauce and crab
preheat oven to 400, for the sauce , melt the butter in a pan, stir in the flour and nutmeg until smooth, gradually stir in the milk, cook until smooth and thickens a little, add the cheese , and stir until melted, add in the sherry and crab meat , mixing well to coat the crab, season tilapia with salt and pepper, place the tilapia in an 8x8 pan, pour the fondue-crab sauce over the tilapia, sprinkle with the paprika, bake at 400 for 25-30 minutes
baked tilapia with dill sauce
preheat the oven to 350f
lightly grease a 9x13 inch baking dish
season tilapia fillets with salt , pepper and cajun seasoning on both sides
arrange seasoned fillets in a single layer in the baking dish
place a layer of lemon slices over the fish fillets
bake uncovered for 15 to 20 minutes in the preheated oven , or until fish flakes easily with a fork
while the fish is baking , mix together the mayonnaise , sour cream , garlic powder , lemon juice and dill in a small bowl
serve with tilapia
baked tilapia with fresh herbs
preheat oven to 375, place fillets on a baking sheet , flat side down, season generously with salt and pepper, spread mayonnaise evenly over top of fillets, sprinkle fish with parsley and dill, bake until opaque throughout , about 15 minutes, serve with lemon wedges
baked tilapia with garlic and lime
preheat oven to 375 degrees
line a rimmed baking sheet with aluminum foil
set aside
rinse fish and pat dry
place on the prepared baking sheet
season each fillet with 1 / 4 teaspoon silly salt and pepper to taste
divide the butter pieces lime zest , and juice evenly among the tops of the fillets
bake for 8 to 12 minutes or until the fish flakes easily when tested with a fork
baked tilapia with herb butter
preheat the oven to 400 degrees
in a small bowl , mix the butter and tarragon or basil until combined
set aside
lay out 4 large pieces of foil
layer the vegetables in the center of each piece of foil , starting with the mushrooms , then the celery and scallions
dot the vegetables with some of the herb butter and season each portion with 1 / 4 teaspoon salt and pepper to taste
lay the tilapia fillets over the vegetables
dot with the remaining herb butter
sprinkle each fillet with 1 / 4 teaspoon salt and pepper to taste
bring the foil ends together , fold over and crimp closed on all sides to make sealed packets
place the packets on a baking sheet and bake until the fish is cooked through but still moist , 18-22 minutes
remove the packets from the oven and let sit 2 minutes before opening
transfer the fish and vegetables to plates and drizzle with the cooking juices
baked tilapia with lots of spice
preheat the oven to 450 degrees
in a small bowl combine the spices from the salt through the italian seasoning and set it aside
in a shallow container mix the bread crumbs , dried parsley , and green onions
measure 4 tsp of the spice mix and sprinkle that all over the 4 fish fillets
add the remaining spice mix to the bread crumbs , mixing well
add the olive oil to the bread crumb mix , blending it in with your hands
dredge the fish in the breadcrumbs , coating well
shake off any excess breadcrumbs
place the fish on a baking pan that has been sprayed with non-stick spray
bake for 6 minutes
turn over and bake for 4 minutes
turn over again and bake until flaky , about 4 more minutes
serve immediately
baked tilapia with sour cream parmesan crust
preheat oven at 350 degrees, spray 13x9 inch baking pan with cooking spray, place fish fillets in single layer, stir together sour cream , parmesan , paprika , salt , and pepper, spread mixture over fillets, sprinkle with breadcrumbs, spray with butter-flavored cooking spray, bake for 30 minutes or until fish flakes
baked tilapia with tomatoes   olives
preheat the oven to 400 degrees
lightly oil a shallow baking dish large enough to hold the fillets in one layer
in a bowl stir together the oil , the thyme , the tomatoes , the olives , the red pepper flakes , the garlic , the onion , and the lime juice
in the prepared baking dish arrange the fillets , skin sides down , season them with salt , and spoon the tomato mixture over them
bake the fish , uncovered , in the middle of the oven 15 to 20 minutes , or until it just flakes
baked tilapia with veggies  herbs  and wine
preheat oven to 450f, spray a baking dish and arrange filets in a single layer, overlap slightly if necessary, sprinkle with salt and paprika, set aside, in a small skillet , heat olive oil, quickly saute portabello , green onion and yellow pepper , about 2-3 minutes, add sherry and tarragon , and simmer 2-3 minutes more, if this mixture is very wet , simmer to reduce another minute or two, spoon contents of skillet over fish, bake@ 450f 20-30 minutes , depending on the thickness of your filets
baked tilapia with white wine and herbs
preheat oven to 350 degrees f
arrange the tilapia side by side in a lightly oiled roasting tin or ovenproof dish
pour over the wine , then sprinkle over the chopped garlic , most of the herbs , the salad onions and seasoning to taste
place half the butter on each fish
cover with a sheet of lightly oiled foil , seal in the fish
bake in a preheated oven 350 degrees f , for 30-35 minutes
transfer the tilapia to a serving dish and keep warm
pour the juices into a pan , stir in the blended cornflour and simmer for 2 minutes
stir in the creme fraiche , pour over and serve immediately , sprinkled with the remaining herbs
baked toaster like pastries
preheat oven to 350
grease or flour a cookie sheet and set aside
in a bowl , combine the flours
add the margarine and cut into flour with pastry cutter or fork , adding water as needed
divide dough into 4 equal sized balls , and on a floured surface , roll each out one at a time into a rectangle shape
on one half of the rectangle , spread about a tablespoon and a half of filling , leaving an edge of dough visible
fold dough over to cover the jam and use a fork to connect the edges
place them on the cookie sheet and bake for 12-18 minutes
baked toficken nuggets  vegetarian chicken nuggets
slice the tofu into bite sized pieces or larger if you prefer
combine yogurt and poultry seasoning
place tofu and yogurt mixture into a ziploc bag and allow to marinate several hours or overnight
in a medium bowl , combine cornmeal and starch- you may add additional seasonings to this mixture as well
preheat oven to 350f
spray a cookie sheet with pam
dredge the marinate tofu in the cornmeal mixture to coat , and lay on the cookie sheet , leaving room between each piece
bake 20 to 30 minutes , turning once , until browned
serve with your choice of dipping sauce
baked tofu
platetofu : place block of tofu in between 2 plates with paper towels on top and bottom
place some thing heavy on top plate
alow to sit for at least 20 min , the longer it sits , the "meatier" the tofu
preheat oven to 400
slice block in half from left to right so you have two pieces the same as the original block's width and length
mix remaining ingredients together
baste top , bottom and sides of each tofu block and place onto pan sprayed with cooking spray
bake for 40 minutes , flip halfway through and rebaste if desired
baked tofu and potatoes
slice tofu and potatoes and place in a large baking dish, top with oil , braggs , vinegar and seasonings, bake at 350 degrees fahrenheit for about 30 minutes, flip with spatula half-way through
baked tofu and spinach
preheat oven to 450 degrees and cook spinach according to package, place cooked spinach in a food processor cup and add the remaining ingredients, blend well, pour mixture into a nonstick pan, bake for 50 minutes, allow to cool , and serve
baked tofu nuggets
preheat oven to 400f degrees
cut the tofu into 3 / 4" cubes
blot with paper towels to remove excess water
combine wheat germ , cornmeal , and seasoned salt in mixing bowl
add the tofu chunks and stir gently until coated
place tofu on a slightly oiled non-stick baking sheet
bake for 15 minutes , stirring and turning once or twice until tofu is golden brown
serve immediately with your choice of dipping sauce
baked tofu with mushroom gravy
preheat oven to 425f
dry the tofu and cut it into 4 thick slices
coat the tofu thinly with oil and sprinkle with salt , pepper , and thyme to taste
lay the tofu slices on a baking sheet sprayed with nonstick spray and place in oven
bake for 35 minutes , flipping pieces after 20 minutes
while the tofu cooks , melt the butter in a medium skillet on medium-low heat
saute the onions and mushrooms in the melted butter until softened , about 10 minutes
do not brown the vegetables
about 5 minutes before the tofu finishes , add the flour to the mushrooms and onions and continue to cook on medium-low for another minute or two
add the milk and yogurt to the sauteed mixture and bring to a simmer
you may need to raise the heat to medium
once the gravy simmers , remove from the heat and season to taste with salt , pepper , and thyme
spoon over baked tofu
serve with a hot veggie like green beans or broccoli and with cubed potatoes roasted in the oven while the tofu baked
baked tomato
preheat oven to 350f and spray a baking pan with cooking spray
place the tomatoes cut side up on the pan and sprinkle evenly with the black pepper , garlic powder , parmesan and then the oregano
bake until the tomatoes are tender but not squishy
approximately 8-10 minutes depending on the size and ripeness of the tomatoes
baked tomato casserole
break bread into pieces and place in buttered 6 x 10 x 2 baking dish, in saucepan , combine tomatoes , seasonings , sugar and cornstarch, cook over medium heat until slightly thickened, pour over bread, sprinkle with onion and grated cheese, bake at 350 for 30 minutes
baked tomato halves
preheat oven to 350 - 400
prepare a baking dish with non-stick cooking spray
cut tomatoes in half
gently scoop out any seeds , leaving the sections / walls in tact
lightly sprinkle on the garlic powder , salt and pepper
amount to your liking
sprinkle on the seasoned bread crumbs , drizzle with olive oil
bake for 20-30 minutes until the tomato is collapsing and soft
baking time will depend on the size of your tomato halves
if making smaller tomatoes , shorten the time
edit to add: you may wish to watch closely and remove while they are still semi-soft and before they begin to collapse
baked tomato heaven
cook bacon until crisp , drain and crumble, saut onion in 2 tablespoons of bacon drippings until transparent, add spinach , and cook until wilted, stir in bacon , sour cream , and hot sauce , and remove from heat, slice off tomato tops and remove centers, salt insides lightly and fill with spinach mixture, top with cheese and place in a shallow baking dish, bake in a preheated 375 degree oven for 20 minutes
baked tomato mushroom soup
preheat a heavy soup pot over medium heat
saut onions and garlic until onions are just beginning to brown
add mushrooms and continue cooking until the mushrooms are soft
add beef stock and water and bring to a boil , then reduce heat to simmer
add chopped tomatoes , thyme , salt and pepper , and simmer to allow flavours to develop
ladle into oven-proof soup bowls , top with bread croutons and cheese
bake until the cheese is melted
serve at once
recipecan easily be halved , and leftovers freeze extremely well
baked tomato nests
preheat the oven to 350
cut a slice off the tops of the tomatoes and scoop out the pulp and seeds without disturbing the shells
turn upside down and let drain for 15 minutes
turn right side up and season the insides with salt and pepper
place the tomatoes in an ovenproof dish just large enough to hold them in a single layer
carefully break 1 egg into each tomato shell , then top off with 1 tablespoon of cream and 1 tablespoon of grated cheese
bake in a preheated oven for 20-30 minutes , or until the eggs are set to your liking
serve hot
baked tomato sauce with pasta
preheat oven to 400 degrees
choose a shallow baking dish that will hold tomatoes in a single layer
cover bottom of the dish with the olive oil
cut tomatoes
if using round tomatoes , cut into quarters
if using roma tomatoes , in halves
dip the cut surface of each tomato piece in the olive oil , then place in the pan cut-side up
combine the remaining ingredients except pasta , and sprinkle over the tomatoes
bake 40 minutes
tomatoes should be very soft when removed from the oven
while the tomatoes are baking , cook the pasta according to package directions and drain
place pasta in bowl and pour baked tomatoes and oil over
toss well to break up the tomatoes
serve with extra cheese if desired , or fresh parsley for garnish
baked tomato onion casserole
preheat oven to 450 degrees
in a 9-by-13-inch baking dish , arrange tomatoes and onions in rows , overlapping slightly
sprinkle with the minced garlic and drizzle with oil and season with salt and pepper
bake until tomatoes are lightly browned and onions are tender , about 45 minutes
serve warm or at room temperature
baked tomatoes
cut each tomato in half and arrange cut side up on a baking dish, sprinkle each half lightly with bread crumbs , parmesan cheese and thyme, bake for 15 to 20 min at 375 degrees
baked tomatoes oregano
preheat oven to 400 degrees f, coat a shallow baking dish with cooking spray, place tomato slices close together in prepared baking dish, sprinkle with cheese , bread crumbs , garlic , parsley , salt , pepper & oregano, drizzle with olive oil, bake for 20 minutes in the preheated oven , or until cheese is lightly toasted
baked tomatoes rockefeller
cook spinach according to package directions and set aside
saute all onions and garlic in olive oil
remove from heat and set aside
to spinach , add eggs , 1 cup breadcrumbs , sauteed onions , tabasco , worcestershire sauce , seasonings , and cheese
arrange tomato slices in a buttered baking dish
scoop spinach mixture on top of each tomato slice
sprinkle with remaining breadcrumbs
bake at 350 degrees for 15 minutes
baked tomatoes sicilian style
preheat oven to 350
lightly grease a shallow baking dish just large enough to hold the tomatoes
turn the seeded tomato halves upside down on several layers of paper towels and drain for about 10 minutes
arrange the drained tomato halves , cut side up , in the prepared dish
in a small bowl , mix together the bread crumbs , oregano , and pepper
fill the tomato halves with the bread crumb mixture
season with coarse salt
drizzle each half with 1 tsp of the oil
bake , uncovered , for 1 1 / 2 hours , or until the tops are nicely browned and caramelized
let cool slightly before serving , or serve at room temperature
for best results , do not refrigerate
baked tomatoes stuffed with chicken and spinach
preheat oven to 350
in a medium saucepan , cook onion in 1 / 4 cup water over medium heat until tender
in a small bowl , combine milk , flour and bouillon
stir until smooth
add to onion
cook and stir until mixture thickens
add cheese and remove from heat
stir until cheese melts
set aside
in a medium sauce bowl , combine chicken , spinach and 1 cup sauce
mix well and stuff tomatoes
place in a 8 by 8 inch baking dish
pour 1 / 2 cup water around tomatoes
cover and bake for 30 minutes , until hot
serve with remaining sauce
baked tomatoes stuffed with couscous and feta
preheat oven to 190 degrees c
bring the stock to the boil
place couscous in a bowl and pour the boiling stock over
cover bowl with plastic wrap and leave to steam for 10 minutes
fluff couscous with a fork , and add all ingredients except the tomatoes
season to taste with the salt and pepper
slice a top off each tomato , and using a teaspoon , hollow out , remove and discard seeds
fill each tomato with couscous mix , and replace top as a lid
place stuffed tomatoes on a baking tray and bake for 15-20 minutes
serve immediately
baked tomatoes stuffed with orzo
remove the center pulp and seeds from the tomatoes , hollowing them out well
lightly sprinkle into each tomato a little sugar , salt , pepper and oregano
place four cubes of mozzarella in each tomato
preheat oven to 400-degrees
melt the butter in a saucepan and saute the onion in it until soft
stir in the orzo , stirring well so each grain of pasta is coated
pour in 2 cups of the chicken broth , stir well , and simmer until it is absorbed , adding more broth gradually until the orzo is about three quarters cooked
firmer than al dente
blend in the parmesan , stirring it in well
spoon the orzo mixture into the hollowed tomatoes , filling them
place the filled tomatoes in a casserole or baking dish with 1 / 2 cup of hot broth in the bottom of the dish
bake , covered , for 15 minutes
remove the cover and cook an additional 10 minutes
baked tomatoes stuffed with salmon  garlic   capers
drain the capers if packed in vinegar
soak , rinse , and drain if packed in salt
chop them fine
turn the oven on to 400
remove the salmon's skin , any loose membranes , and carefully pick out all bones
cut the fish into very small diced pieces and put in a bowl together with 2 1 / 2 tablespoons of olive oil , the chopped parsley , garlic , capers , 1 tablespoon of bread crumbs , salt and several grindings of black pepper
toss thoroughly
wash the tomatoes , cut them horizontally in half , and scoop out all the seeds and the centers to make a cup-like hollow
pat the inside of the tomatoes with a paper towel to soak up excess juice , then stuff them with the salmon mixture , pressing it down lightly as you do so
there should be enough to form a mound
sprinkle the tops with the remaining bread crumbs and drizzle with remaining olive oil , holding back a few drops of the olive oil to grease the bottom of a baking pan
place the tomatoes on the baking pan and bake in the upper level of the preheated oven for 30-35 minutes or until the salmon stuffing has formed a light golden crust
serve not piping hot , but lukewarm
they are also good later , at room temperature