formido/recipes-20k huggingface dataset:
baked italian style tofu  toaster oven
preheat the toaster oven to 350'f, line your toaster oven pan with tin foil and spray generously with coconut oil, i use coconut because it doesn't go rancid like other oils when they are heated, open the tofu packages and drain, break the egg in a shallow dish and beat it until combined, put the bread crumbs in a shallow dish, cut each of the tofu blocks in half the long way, this will give you 4 blocks total, if you like it thinner cut them into 3 so you have 6 pieces, dip in the egg , then the bread crumbs, salt and pepper the tops, place on the prepared pan and spray each piece with oil generously, bake for 25-30 minutes, check them periodically to make sure they aren't burning, serve with your favourite spaghetti sauce and pasta, you can even make them into a sandwich with toppings, this is very versatile, bon appetit !
baked italian sub sandwiches
preheat oven to 350 degrees, brush the cut sides of the rolls with italian dressing, layer the bottom halves with meats , cheeses , onion and tomato, replace hoagie tops, wrap each sandwich in foil , tightly, bake 12-15 minutes or until cheese is melted, remove foil and serve
baked italian style fish
preheat oven to 180c
arrange fish in a single layer on an oiled , shallow baking dish
heat oil in a frying pan and saute onion until translucent
add tomato sauce , celery , garlic , herbs , salt and pepper
mix until well combined
spoon sauce over fillets
cover and bake 25 minutes
lay foil on your baking tray
spray with oil
spread on the fish and top with the sauce
lay another layer of foil over the top and firmly fold all of the foil's edges together to enclose the fish
alternatively you can cook the fish in individual foils and serve in the foil parcel
baked jacket potato with baked beans and cheese
preheat the oven to 350f or 180c
bake the potatoes as per your personal preference- i bake them in the oven for about an hour , until the skins are firm and the centres are soft
you may like to smear with butter , sprinkle with salt and wrap in foil
towards the end of the potatoes' cooking time , heat the baked beans in a pan on the stove , until hot
remove the potatoes from the oven , cut into quarters without cutting the whole way through
squeeze the outside of each quarter to "pucker up" the flesh
pour the desired amount of baked beans over the potato and sprinkle with grated cheddar
sprinkle with salt and pepper to taste and serve !
baked jalapeno bacon poppers
1
preheat oven to 375f slice each sweet pepper in half lengthwise
use your spoon to scoop out any seeds and some of the rib to make a nice , clean boat
2
cook bacon to crisp
mince cooked bacon
in a bowl , mix together the bacon , cream cheese , cheddar cheese and cajun seasoning
spoon cheese mixture into each sweet pepper
3
melt butter in microwave , stir in the bread crumbs
hold each popper and dip cheese side down into bread crumbs
bake 375f for 20 minutes or until cheese melty and bread crumbs crusty
baked jalapeno poppers
using your food processor , combine cream cheese , cheese , cumin and cayenne until well mixed
in a separate bowl combine eggs , milk and 2 teaspoons of the essence
in another dish , mix together the breadcrumbs and 4 teaspoons of the essence
using gloves , fill each pepper with about a tablespoon of filling depending on the size of the pepper
i find filling all the peppers first before moving on to the next step works best for me
dip each filled pepper into the flour , then into the egg mixture and finally into the breadcrumbs
at this point the peppers can be frozen on cookie sheets
just pop into the oven frozen when you need them
cook at 350f for 30 minutes on a greased pan
easy release foil or parchment paper works well too
to cut down on the heat when eating , serve with sour cream
baked jalapeno poppers   3 points
preheat oven to 350f
coat a large baking sheet with cooking spray
in a medium bowl , combine cream cheese , cheddar cheese and mayonnaise
mix well and set aside
halve jalapenos lengthwise and remove seeds
stuff jalapeno halves with cream cheese mixture
place egg substitute in a shallow dish
place panko bread crumbs in a separate shallow dish
dip stuffed jalapeno halves into egg substitute and then roll in bread crumbs to coat
transfer jalapenos to prepared baking sheet and coat with cooking spray
bake until filling is bubbly , about 30 minutes
serve hot
baked jalapeno poppers low fat and low calories
preheat oven to 475 degrees, place the whole peppers with the stems , on a parchment paper lined baking sheet, drizzle with 1 tbsp of the olive oil, roast for about 8 minutes , let cool, cut peppers in half lengthwise and remove the seeds, place cut side up on a baking sheet, heat the remaining oil in a large skillet over medium heat, cook mushrooms , zucchini , and garlic until tender , about 5 minutes, add the corn and heat through, stir in the scallions and half of the cheese, stuff each pepper half with veggie mixture, top with remaining cheese, broil until the cheese is melted and bubbly, serve immediately
baked jalapeno stuffed wraps
set out cream cheese to let it get soft
take the jalapenos and cut in halves
make sure you remove all seeds and the enter membrane that the seeds are on
once the cream cheese is soft mix in the monterey jack , cayenne pepper or cajun spice if you have that instead of the cayenne
fill each half with the mix and then wrap each piece with a slice of bacon
slightly oil cookie sheet with olive oil and place stuffed jalapenos on it
put in an oven at 375f and cook until bacon starts to crisp
make sure not to cook to long , you don't want the cream cheese to become to soft
baked jalapenos
cut jalapenos in half and seed, cook peppers in boiling water for about 5 minutes, combine cream cheese , shredded cheese , bacon , and worcestereshire sauce, stir well, place heaping teaspoons into each pepper, place on baking sheet and bake at 400 degrees f, for 5 minutes, until cheese is melted, let sit to room temperature
baked jam doughnuts
sift the flour and salt into a large bowl
stir in 50g sugar and yeast
make a well in the flour
add the beaten egg
add milk and mix into a dough
on a floured board , knead the dough until soft - about 5 minutes
divide the dough into 20 portions and roll into balls
place on a greased baking tray , cover with clingwrap or a damp teatowel and leave the dough to double in size in warm place
bake in a 220 degree celcius oven for 12 - 15 minutes or until well risen and browned
cool slightly
combine extra sugar and cinnamon
make a small incision in the doughnut and fill with a teaspoon of jam
brush lightly with water and roll into the cinnamon sugar
baked jam rolls
preheat oven to 400 or at mark 6
grease a large ovenproof baking dish
to make the suet pastry , mix the flour and suet together in a bowl , and mix in just sufficient cold water to make a firm dough
roll out the pastry to 1 / 4-inch thickness on a lightly floured surface to form a strip 8 to 10 inches long
spread a good layer of jam over the pastry to within 1 / 2 to 1 inch of the edges
moisten the edges of the pastry , roll up carefully from a long side
pinch the top edge to form a seal
seal the two ends well too , to prevent jam filling from spilling out during baking
place the jam roll in the baking dish and bake at 400 for about 30 minutes or until golden brown
serve hot or cold
to serve , cut in slices , and serve with custard
alternatively , the mixture can be rolled up in a floured pudding cloth and steamed for about 2 1 / 2 to 3 hours to make jam roly poly
baked jambalaya
heat oven to 375
spray 13x9 inch glass baking dish with nonstick cooking spray
cook bacon in large saucepan over medium-high heat for 5 minutes or until crisp , stirring frequently
remove bacon from saucepan
drain on paper towel
to drippings in saucepan
add celery , bell pepper and onions
cook over medium heat for 5 minutes or until vegetables are tender , stirring occasionally
add ham , kielbasa , tomatoes , broth , water , thyme and cajun seasoning
mix well
bring to a boil
stir in rice and cooked bacon
pour mixture into sprayed baking dish
cover with foil
bake at 375 for 30 to 40 minutes or until rice is tender
uncover
stir before serving
if desired , garnish with additional thyme sprigs
baked jerk tofu
press the tofu by placing it between two plates or baking pans
weigh the top down with something heavy such as a tin of beans or a book
you want it heavy enough that the sides of the tofu bulge out a bit , but not so much that they split - you're just trying to press some of the water out
let this sit for at least 30 minutes , longer if you can
while the tofu is pressing , make the jerk sauce by combining the rest of the ingredients in a processor or blender , puree until smooth and then set aside
drain the pressed tofu and cut each cake into three slices
stack the slices and then cut through all three layers diagonally
this will make 12 triangles from each block of tofu
if you're grilling on the bbq , these squares might be too small to work with , so you can make larger triangles or strips
gently toss the tofu in the jerk marinade
if time permits , let this sit for half an hour , longer if you can , tossing now and again
oven baking - when ready to bake , place the triangles in a baking dish and bake for one hour at 400 degrees , carefully turning each piece every 20 minutes
grill - medium heat is best on the top rack so as not to burn
grill them for about 25-30 minutes
baked joghurt with figs in syrup  bhapa doi e gooler mishti
preheat oven to 150c / 300f put 6 paper muffin cups into 6 small oven-proof dishes
mix condensed milk , joghurt and cardamom with a whisk in a bowl
fold in pistachios and roughly chopped raisins
divide mixture into paper muffin cups
set oven-proof dishes into a roasting tin filled with warm water up to the middle of the oven proof-dishes
figs in syrup:
in the meantime heat 300ml water together with the sugar , the spices , the grated lemon rind and the lemon juice over low heat
when the sugar is dissolved , increase the temperature , so that the mixture simmers
let simmer for 5 minutes
divide each fig into four or six parts lengthwise and add them to the syrup
simmer for 2 minutes and then remove pan from the heat immediately
leave the figs to cool in the syrup
when the joghurt mixture in the oven is cooked through , remove individual dishes from water and let cool
to serve , turn out the baked yoghurt on individual plates and remove the paper cup
place the fig parts on top or around the baked joghurt and pour a little bit of the syrup around the joghurt
sprinkle with chopped pistachios
baked kafta
set oven at 375
combine meat , onion , 1 tsp
salt , pepper and parsley
mix well
form into 1 1 / 2 inch balls then flatten into patties and fry slightly in a skillet with the oil , turning over once ,
remove from skillet and place in a baking or casserole dish
combine remaining ingredients and add to meat patties
stir gently
bake for 45-60 minutes or until carrots are tender
serve with rice pilaf
baked kasseri cheese spread
preheat oven to 450 degrees
cut cheese into 1 / 2-inch-thick slices
layer cheese in the bottom of a shallow 1-quart quiche dish or a 9-inch pie plate , overlapping if necessary
toss together the olives , oregano , garlic , and red pepper
sprinkle over the cheese
bake for 8 to 10 minutes or until cheese just begins to melt
serve immediately on bread , apples , or crackers
rewarm cheese as needed
baked kielbasa   beans
drain 1 can of the pork & beans
throughly mix together with the undrained can of pork & beans
add the teriyaki baste & glaze , brown sugar , onion , and mustard in a 2-quart casserole
arrange kielbasa on top of beans in a spoke like fashion
cover and bake in a 400 degree oven 30 minutes , or until hot and bubbly
baked king fish  cod in tomato sauce
wash and dry the fish slices
marinate the fish with the salt , turmeric and chilli powder for 1 / 2 an hour
heat 2 tbslp oil over medium heat and when hot put in the fennel and mustard seeds as soon as the mustard seeds pop add the onions and garlic and ginger root saute until the onions are light brown
then add the 2 tsps of cumin and the green chilli
stir and then add the tomatoes , the rest of the cumin and the garam masala
boil and then simmer covered for 15 mins on low
pre heat oven to 180c heat a little more oil in a non stick and when hot put in the fish slices and just brown all the steaks on both sides
put the fish in a baking dish
now just pour the sauce over and bake uncovered for 15 mins or until the fish is cooked
baked kofta balls in tomato sauce
preheat your oven to 400'f
coat the bottom of a 9x13 inch oven proof dish or pan with the 2 tablespoons of olive oil so all of it is well covered
if you want to use more then do , these balls will stick to the bottom
grate the cauliflower and cabbage
i used my food processor and it saved a lot of time
put all the other ingredients except the olive oil in a large bowl and add the grated cauliflower and cabbage
mix until well combined
let the mixture sit for about 20-30 minutes so the moisture from the veggies is absorbed by the flour , this will ensure that the mixture will stick together and you can roll it into balls
roll into 1 inch balls
i found squeezing them back and forth in my hands worked well
place the kofta balls in the oiled casserole dish
drizzle a little more olive oil over each kofta ball
bake in the oven for 20 minutes
the kofta should be a nice golden colour when you remove them
let them cool for a few minutes
if they stick gently slide a spatula under each ball to remove
put the kofta balls in another dish
spread 1 / 2 of the jar of pasta sauce in the bottom of the casserole dish
place the kofta balls on the sauce
pour the rest of the sauce on top
i added a little water to the jar to get the rest of the sauce out
let them sit for about one hour
the kofta balls will absorb the sauce very well
you can reheat the kofta balls in the microwave or in the oven
bon apetit !
baked kumara ribbons
peel the kumara and then using your potato peeler peel into ribbons
toss them in the olive oil , salt & pepper
spread out on a shallow baking tray
bake in a hot oven about 10 mins until golden and crispy
toss every few minutes to cook evenly
keep an eye on them to prevent burning
top off a green tossed salad with these and other goodies such as grated parmesan cheese , strips of red pepper , roasted cashews & chopped spring onions
use your favourite dressing or just toss through a little olive oil & balsamic vinegar
makes a simple salad look more impressive
:)
baked kumera  sweet potato  with sweet smoked paprika
preheat oven to 180c / 350f and line a baking tray with baking paper
peel and cut the kumera into 2
5cm / 1 inch chunks
place the pumpkin in a large bowl or plastic bag
add the oil and toss to coat
transfer the kumera chunks to the baking tray and sprinkle all sides with the sweet smoked paprika
season with salt and freshly ground black pepper
bake for 30 to 35 minutes or until golden and tender
baked lamb and yogurt  albanian name  tav kosi
cooking instructions:
cut meat in 4 serving pieces , sprinkle each piece with salt and pepper , and bake in a moderately-heated oven with half the butter , sprinkling the meat with its gravy now and then
when meat is half-baked , add rice
remove the baking pan from the oven and leave it aside while you prepare the yogurt sauce:
saut flour in butter until mixed thoroughly
mix yogurt with salt , pepper and eggs until a uniform mixture is obtained , and finally stir in the flour
put the sauce mixture in the baking pan
saut it with the meat pieces and bake at 375 degrees f for about 45 minutes
serve hot
baked lamb chops and lentils
preheat oven to 220 deg celsius
trim chops of excess fat , leaving a small amount for browning
heat a non-stick pan to high and brown chops well on both sides
remove to a lidded casserole big enough so the chops are crowded but in 1 layer
sprinkle chops with rosemary and then top with the garlic
drain fat from pan and wipe clean
return pan to heat and dry fry onions , adding a small amount of water if needed
once soft and translucent transfer from pan to casserole , layering over garlic
place casserole in oven
return pan to heat and add water , wine , oregano , thyme and chilli and bring to the boil
add lentils and return to the boil
cover and lower heat to simmer
cook for five minutes
add canned tomatoes to lentils and return to boil
taste and season with salt and fresh ground black pepper , as preferred
remove casserole from oven
transfer lentils and tomatos to casserole being careful of spatter
push chops around so liquid goes to bottom but do not mix
cover and return to oven for approximately 1 hour
meat should almost fall off the bone
remove from oven , stir and let sit , covered , for 10 minutes before adjusting the seasoning and serving
baked lasagna
brown meat slowly
add next 6 ingredients to meat
add one tomato paste can of water
simmer uncovered until thick or about 45 minutes
meanwhile combine cottage cheese with eggs , salt , pepper , parsley and parmesan
cover and refrigerate until ready to use
also meanwhile , cook lasagna noodles in boiling water until tender
drain and rinse with cold water
spray a 13x9x2 baking pan with vegetable oil spray
place 1 / 2 of the noodles in the bottom of the pan
spread 1 / 2 of the cottage cheese mixture over the noodles
next layer 1 / 2 of the meat mixture over the cottage cheese , then sprinkle 1 / 2 of the mozzarella over the meat
layer again with noodes , cottage cheese , meat and mozzarella cheese
bake at 375 for 30 minutes , until bubbling and mozzarella has browned some
baked lasagne
lightly saute onions , garlic in oil
add meat and cook until brown
add tomatoes , tomato paste , parsley , basil , salt , pepper and 3 t grated parmesan
mix well and simmer for 45 minute
cook lasagne noodles in 6 qts of boiling water for 20 minutes or until tender
put a couple of spoonfuls of sauce of bottom of 13 x 9 pan
arrange half of noodles on next
spread 1 / 2 the ricotta or cottage cheese and 1 / 2 the mozzarella over noodles
top with 1 / 2 the sauce
then repeat the layers
top with 1 / 2 c parmesan cheese
bake uncovered for 30 minutes at 350 degrees
let stand for 10 minutes before serving
baked latkes
preheat oven to 425f, drain excess liquid from potatoes, mix all ingredients in a large bowl, spray two baking sheets, add latke mixture by 1 / 4 cup, flatten, bake 15 minutes, turn latkes, and bake 10 minutes longer, serve with applesauce or sour cream
baked latkes  2
peel and quarter , then boil the potatoes until tender , about 20 minutes , let them cool
preheat oven to 400
mash potatoes , add eggs , onions , matzoh meal , salt , and pepper to taste and shape into pancakes
pour oil into baking dishes until 1 / 4" full
add latkes , and coat with the oil on both sides
bake 20-30 minutes , turn over and bake 10-15 minutes more until browned on both sides
baked layered italian spread
preheat oven to 350 degrees f
in a bowl , cream together the cream cheese , parmesan , and asagio
spread into the bottom of a 9-inch deep-dish pie dish
mix together the pesto and roasted garlic
spread in a layer over the cheeses on the dish
spread the shredded mozzarella over the pesto layer , then sprinkle with the roasted red pepper
mix together the parma ham or prosciutto and the cooked white beans
set aside
to arrange the last layer , mentally divide the contents of the dish into three equal"pie slice" shaped sections , then: over one section , arrange the black or green olives , over another section , arrange the artichoke hearts , and over another layer the parma and bean mixture
sprinkle the entire dish with the onion and parsley , and bake in a 350 degree f oven for 20 minutes and it's bubbly
remove from oven and serve hot with dippers such as endive leaves or thin slices of toasted italian bread
baked leek and tomato
preheat oven to 400f degrees
spray an oven proof gratin dish with veggie spray
cover bottom of dish with half the leek slices and layer half the tomato slices over to cover
sprinkle with salt and pepper to taste
sprinkle half the olive oil over all
make a second layer , ending with the tomato slices , salt and pepper and olive oil
top with jalapeno and sprinkle with shredded cheddar cheese
bake , uncovered , in 400f oven for 30 minutes
baked leek casserole
preheat oven to 375f
butter baking dish
place cooked , chopped leeks in bowl with beaten eggs , mix together , incorporate flour
add paprika , nutmeg and milk , season well , mix together with whisk
pour mixture into baking dish and bake for 40 minutes in oven
slice and serve
baked leeks with cheese and yogurt
preheat oven to 350f
butter a shallow ovenproof dish
trim the leeks , cut a slit from the top to bottom and rinse well under cold water
place the leeks in a saucepan of water , brind to a boil , and simmer gently for 6-8 minutes , until just tender
remove and drain well using sloted spoon
arrange in the prepared dish
beat the eggs with the goat cheese , yogurt , and half the parmesan cheese
season well with salt and pepper
pour the cheese and yogurt mixture over the leeks
mix the breadcrumbs with the remaining parmesan cheese , and sprinkle over the sauce
back for 35-40 minutes , until the top is crisp and golden brown
baked leeks with prosciutto
preheat oven to 180c, place stock , sherry , thyme and peppercorns in a baking dish, wrap leek with prosciutto, place in dish with other ingredients and dot with butter, cover and bake for 40minutes, uncover dish and bake for 5 more minutes to crisp prosciutto, serve hot
baked leftover turkey salad hot dish or sandwich filling
heat oven to 350f, in a medium mixing bowl combine turkey through lemon juice, add mayonnaise to moisten , add cheese and toss lightly, adjust the salt and black pepper - to taste, add any options , adjusting to taste, place mixture in a lightly buttered casserole dish and cover, bake for 20- 25 minutes or until heated through, serve hot over biscuits or rice, or serve cold as a filling for sterling's seashell sandwiches recipe
baked leg o lamb
heat oven to 325 degrees, place leg of lamb on rack in a shallow baking dish, bake 1 hour and 45 minutes, drain off excess fat, combine cloves , honey , lemon juice and salt and pour over lamb, return to oven and bake an additional 20 minutes more
baked lemon   ricotta tart with strawberries
preheat the oven to 200c , place the flour , butter , sugar and salt in the bowl of the food processor and , using the chopping blade , process until the mixture resembles fine breadcrumbs
add the egg yolks and water and process until the dough starts to come together , turn onto a lightly floured surface and knead lightly until smooth
shape into a disc and cover with plastic wrap
and place in the fridge for 20 minutes to rest
roll out the pastry on a lightly floured surface to a 3mm-thick disc , and line a lightly greased 25cm-base fluted tart tin , with a removable base , with pastry and trim any excess
place in the fridge for 30 minutes to rest
cover the pastry base with baking powder and fill with pastry weights , rice or dried beans
and bake in the oven for 15 minutes
remove the paper and weights , rice or dried beans and bake for a further 10-12 minutes or until golden , remove from the oven and reduce the oven temperature to 190c
place the ricotta , sugar , egg , extra egg yolks and lemon rind and juice in the bowl of the food processor and , using the chopping blade , process the mixture until it is smooth
pour it into the pastry case and bake the tart in the oven for 30 minutes or until the filling is just set
set aside for 30 minutes to cool
dust the tart with icing sugar , cut into wedges and serve with strawberries
baked lemon   lime cake pudding   use lime for st  pat s day
in a large bowl , combine flour , sugar and salt
in a medium bowl , whisk together lemon / lime zest and juice , egg yolks and milk , whisk into flour mixture
in a separate bowl , beat egg whites until stiff , glossy peaks form , fold into lemon / lime mixture
pour batter into greased 8 inch square baking dish
place in larger pan and add hot water to come halfway up sides of baking dish
bake at 350 degrees for 45 to 50 minutes or until set and lightly browned