formido/recipes-20k huggingface dataset:
baked eggs with bacon and spinach
special equipment, 4 1-cup ramekins, preheat oven to 400f, cook bacon in large skillet over medium heat until crisp, transfer to paper towels, pour off drippings from skillet, reserve drippings, add spinach to pan , sprinkle with pepper , and toss over medium heat , 1 minute, transfer to strainer set over bowl to drain, brush four 1-cup ramekins with drippings, crumble bacon, place 1 toasted english muffin half , split side up , in each ramekin, divide spinach among ramekins , then sprinkle bacon over , dividing equally, with back of spoon , shape well in center of each ramekin, gently crack 1 egg into well in each ramekin , keeping yolk intact, drizzle 1 tablespoon cream over each egg, sprinkle with salt and pepper, bake eggs until whites are just set but yolks are still runny , 14 to 16 minutes
baked eggs with bacon and tomatoes
preheat oven to 375
in large skillet over medium high heat , fry bacon until just crisp
add potatoes and saute until browned
remove to bowl and set aside
in same pan over same heat , saute onion until softened
add the tomatoes with their juice , along with the chili flakes , smoked paprika , half the salt and cook until most of the liquid has evaporated
return the potato / bacon mixture
place mixture in greased 7 x 11 baking dish
make 4 indentations in the mixture and gently break the eggs into them
season with the rest of the salt and the pepper
bake 15-20 minutes or until eggs are cooked to your desired doneness
sprinkle the thyme over and serve immediately
baked eggs with basil  red kidney beans  pesto and chilli
fry onion 3-5 minutes till soft add garlic cook 2 minutes
add olives and sun dried tomatoes cook stirring 3-4 minutes
add tinned beans cook 5 minutes
add tinned tomatoes , pasta sauce , pesto , chilli flakes , fresh basil
pour into oven proof dish , push cherry tomatoes into sauce , bake 180c , 30 minutes
remove from oven make indentations in sauce crack eggs into them
return to oven till eggs cooked but yolks still runny 10-15 minutes
serve with toasted turkish bread or your favorite drizzled with olive oil and grated italian cheese
can add extra chilli if feeling brave !
baked eggs with chive and feta
spray pam in muffin tins
break eggs into 8 cups
mix the chives and green onions into the cream
season eggs with salt and pepper
pour the cream mixture over the eggs equally
sprinkle evenly with the feta cheese
bake at 400 degrees fahrenheit for 10 minutes boomette had to cook longer these are for im guessing really runny eggs or until eggs are done
i need to see if you can microwave this recipe ive done it with others for summer cooking
baked eggs with feta and tomatoes
brush two 18cm shallow ovenproof bowls or plates with a little olive oil
place 1 slice of toast in each bowl
place tomato slices , slightly overlapping , in a circle around toast
top with feta , then carefully crack an egg over the top of each
scatter eggs with oregano , onion , paprika and cracked black pepper to taste , then drizzle with a little olive oil
bake at 180c for 12-15 minutes or until egg whites are set but yolks remain runny
serve immediately with remaining toasted bread
baked eggs with fresh herbs and goat cheese
preheat oven to 450
combine herbs and garlic
set aside
in a glass measuring cup , mix butter and cream
place six 4-ounce ramekins or ovenproof cups on a baking sheet
pour butter mixture evenly among ramekins
bake in preheated oven until bubbly hot , about 1 to 3 minutes
remove from oven
to avoid breaking yolks , carefully crack 1 or 2 eggs into a separate cup and gently slide them into a heated ramekin
top eggs with herb mixture and crumbled cheese
sprinkle with salt and pepper
repeat with remaining eggs
return to oven and bake 3 to 5 minutes
eggs should look not quite done
they will continue to cook after removed from oven
place each ramekin on a plate
serve immediately with toast
baked eggs with garden vegetable hash
position a rack in the center of the oven and preheat to 450f
lightly oil a large baking sheet or roasting pan
toss the potatoes , bell pepper , zucchini , onion and olive oil on the baking sheet and season to taste with salt and pepper
bake , occasionally turning the vegetables with a spatula , until the potatoes are almost tender , about 40 minutes
stir in the tomatoes , garlic and thyme
bake until the vegetables are browned , about 20 minutes more
transfer the vegetables to a 2-quart ovenproof serving dish
spacing them evenly apart , break the eggs over the vegetables
bake until the eggs are set , about 10 minutes
sprinkle with the cheese and serve immediately
baked eggs with green chilies
preheat oven to 350f
combine all ingredients and pour into greased square baking pan
bake for 30-35 minutes , or until a tester comes out clean when inserted in center
serve with salsa if desired
baked eggs with ham and chives
preheat the oven to 300 degrees f
butter ramekin or custard cup
break egg in the ramekin add a tablespoon of cream
then add any other seasonings you desire
improvise
if you have fresh herbs , a sprinkle of parsley , chervil , or tarragon are all tasty
then put the ramekins in a water bath
a water bath is simply a flat pan with some water in it
the water cushions the heat as it reaches the ramekin
place the pan with ramekins in the oven
cook for 12 or so minutes , then check the eggs
you want the whites to completely set , and the yolks to thicken but still be soft
if not done , check at three or four minute intervals
the eggs should definitely be done in 20 minutes
serve in ramekins
baked eggs with herbs
set oven to 350f or mark 4
lightly grease a large oven proof dish with the butter and sprinkle 4 oz of the cheese evenly over the base
break the eggs carefully into the dish , one at a time , keeping whole and seasoning lightly
mix the herbs together and sprinkle over , then carefully spoon the cream over the egg yolks and top with the remaining cheese
bake for 20 minutes , or until lightly golden and serve accompanied by crusty bread and butter
baked eggs with lentils
bring the lentils to the boil in a large kettle of water and simmer , covered , for 35-40 minutes until soft
drain
heat the oil in a large , heavy-bottomed saucepan and fry the onion , garlic and peppers gently until soft , about 5 minutes
mix in the cooked lentils and the tomatoes , parsley , bay leaf and water
season well
cook over moderate heat , stirring , for 10-15 minutes , or until most of the liquid has evaporated and the mixture is fairly thick
preheat oven to 400 degrees
spoon the mixture into a lightly greased ovenproof dish , removing the bay leaf
make four slight hollows with the back of a spoon
break in the eggs
sprinkle with the sherry , cover and bake for 20 minutes , or until the egg whites are firm
serve at once , garnished with the parsley sprigs
baked eggs with peppers and mushrooms
melt butter in medium skillet and add onions , bell peppers and mushrooms
cook until tender , stirring occasionally , about 7 minutes
season to taste with pepper
position rack in center of oven and preheat to 325 degrees
generously butter shallow 8-cup round baking dish
whisk eggs , cream
milk , salt , cumin , thyme and pepper sauce in large bowl until thoroughly combined
set aside 1 / 3 cup vegetables
add remainder to the egg mixture and whisk until combined
pour egg mixture into prepared dish
bake until eggs are almost set in center , about 30 minutes
sprinkle with reserved vegetables
bake until eggs are just set , about 10 minutes longer
serve hot , cutting into wedges
baked eggs with salsa
preheat oven to 400 degrees f
lightly oil or spray a medium nonstick skillet with an ovenproof handle
spoon salsa into the pan
lightly press down salsa to make 4 evenly spaced shallow nests and break an egg into each
add green onions and season eggs with salt and pepper
bake about 15 minutes or until the egg whites are cooked and the yolks are still runny
sprinkle the cheese over the eggs and continue baking until just melted , about 1 minute more
top with the cilantro and serve immediately
baked eggs with spinach and parmesan
preheat oven to 200d celsius lightly grease 4 ramekins and place on a baking tray
heat a medium sized fry pan over a moderate heat and add the oil to the pan , then add the spinach and season with salt and pepper
cook until the leaves are just softened
drain the spinach in a colander and as soon as spinach is cool enough to handle , squeeze out excess liquid
divide the spinach between the ramekins and break two eggs on top of the spinach
pour one tablespoon of cream over the eggs and sprinkle with one tablespoon of parmesan
bake for 10-12 minutes or until the eggs are set and puffed up
serve immediately with toast
baked eggs with tomatoes  uova al piatto con pomodori
heat the oil in a shallow flameproof dish
add the onion , and cook until soft and golden
preheat the oven to 375 degrees f
add the tomatoes to the onions , and cook for 5-10 mins
, or until the tomatoes are very soft
stir in the chopped basil
break the eggs , one at a ime , and slip them into the dish in one layer on top of the tomatoes
season with salt and pepper
dot with butter
cover the dish , and bake in the oven for 7-10 minutes or until the egg whites have just set , but the yolks are still soft
serve at once
variation: sprinkle 2-3 tbsp of freshly grated prmesan cheese over the eggs before baking
baked eggs with variations
butter outside of bread
stuff into muffin tins forming a cup
start to build
if using ham put in cup
place eggs in cups
if you want plain stop here and bake
add toppings ending with cheese on top
the sausage goes on side sticking up
you can use whatever cheese you like
you can mix up the toppings to have a completely different flavor and you can microwave later
bake for 10 mininues for softer eggs 15 minutes for yolk done at 375 degrees fahrenheit until eggs are done
baked eggs  peking style
wash shrimp thoroughly, drain, dry them on a paper towel then chop fine, beat eggs, add stock , shrimp , salt , oil and sherry, mix thoroughly, pour mixture into a greased casserole dish, bake in a 400 oven 15 minutes, serve immediately before it falls
baked elbow macaroni with italian sausage and peppers
cook the elbow macaroni according to package directions
preheat oven to 350 degrees f
heat olive oil in large skillet
add garlic , onion , peppers , and basil
saute 3 minutes , then add the sauce and sliced italian sausage
simmer 5 minutes
spread 1 cup of the sauce mixture into the bottom of a 9x13 baking dish
layer 1 / 2 of the macaroni , 1 / 2 of the sauce mixture , 1 cup mozzarella and 1 / 2 cup parmesan
repeat , and bake 25 minutes
let stand 10 minutes before serving
baked empanadas
heat oven to 400 degrees
cook sausage , onion , green pepper and garlic in 10-inch skillet over medium-high heat , stirring occasionally , until sausage is browned and onion is crisply tender
drain well
stir in tomato and oregano
set aside
roll 1 sheet puff pastry to 12-inch square
cut into 16 squares
place 1 rounded tablespoon filling in center of each square
fold opposite corners of squares together to form triangles
pinch edges of pastry together
crimp with fork to seal
place triangles onto lightly greased baking sheets
repeat with remaining pastry sheet and filling
bake for 15 to 20 minutes or until golden brown
baked eyeball eggs
heat oven to 350f
in large bowl , mix potatoes , soup , sour cream , cheese , onion , salt and pepper
spoon mixture into ungreased 13x9-inch glass baking dish , spreading evenly
arrange canadian bacon in pairs over top of potato mixture to resemble eyes
press bacon into mixture to form deep cups
bake 40 minutes
remove baking dish from oven
if necessary , press bacon into mixture to reshape cups
carefully break 1 egg into each bacon cup
return to oven
bake 20 to 25 minutes longer or just until eggs are set
decorate eggs with ketchup veins to resemble bloodshot eyeballs
1 serving: calories 350
total fat 18g
cholesterol 255mg
sodium 780mg
total carbohydrate 30g
protein 17g
exchanges: 2 starch , 1 1 / 2 medium-fat meat , 2 fat
carbohydrate choices: 2
the eggs bake up glossy and bright , making it tempting to overbake them
resist the temptation
the egg whites should be set with yolks that have begun to thicken but are not hard
baked falafel
preheat oven to 350f degrees
in a food processor or blender , grind chickpeas with lemon juice and onion
remove from blender and stir in flour , wheat germ , parsley , sesame seeds , pepper and garlic powder
form into 20 falafel balls
heat oil in a large baking dish , then add falafel and bake 15 minutes , gently stirring occasionally
baked falafel balls
bring water to a boil and remove from the heat
mix in the bulgur
cover well and allow the wheat to sit until all the water is absorbed -- about 20 minutes
heat the olive oil in a small pan and saute the onion and garlic over medium heat until the onion is just transparent
add red chili flakes , cumin , and coriander and saute for 1 more minute
combine the chickpeas and bulgur in a food processor
add the lemon juice , bread crumbs , cilantro , parsley and salt and process until just mixed , and has a pleasing texture
set mixture aside for 15 minutes
preheat oven to 400 degrees
form falafel mixture into 2 inch balls and place on a lightly oiled sheet pan
spray the balls with some olive oil
bake for 25 to 30 minutes until golden , turning the pan once during baking
a
baked falafel sandwich
combine chickpeas , onion , parsley , garlic , cumin , coriander , salt and baking soda in a food processor or blender
process until mixture is coarsely pureed and transfer to a large bowl
stir in flour and shape mixture into 4 large patties and let stand for 15 minutes
preheat oven to 400 degrees
heat oil in a large ovenproof skillet over medium-high heat
add patties and cook until golden brown , flipping once , about 2 minutes per side
transfer skillet to oven and bake 10 minutes more
meanwhile , whisk together tahini , water and lemon juice in a small bowl
to assemble sandwiches , place lettuce , tomatoes and cucumber in the pitas inside each pita with 1 falafel patty and drizzle with tahini dressing
enjoy !
baked farfalle with broccoli
saut garlic and butter in pan, slightly brown , do not overcook, steam broccoli until bright green and soft, cook farfalle according to packing instructions, when using barilla cook 11 minutes for al dente, combine all above ingredients in bowl, mix in grated cheese, place into oven safe dish and bake for 5-10 minutes at 350f
baked farfalle with prosciutto and mushrooms
in a large skillet , heat the oil over medium-high heat and saute the prosciutto until golden , about 5 minutes
add the onion , garlic , mushrooms , basil , pepper and salt
saute until the mushrooms are golden , about 8 minutes
add the wine and boil until almost no liquid remains , about 1 minute
add the tomatoes , breaking up with a spoon
stir in the tomato paste and bring to a boil
reduce the heat and simmer for 20 minutes
add the cream and simmer until thickened , about 5 minutes
in a large saucepan of boiling salted water , cook the farfalle until tender but firm , about 10 minutes
drain and return to the pot
add the sauce and parsley and toss to coat
transfer to a 10-cup oval baking dish
sprinkle with the parmesan cheese
bake in a 375 degree f oven until bubbly , about 30 minutes
baked farmer sausage  potatoes  and carrots with gravy
if desired , peel frozen farmer sausage
break sausage into 4-6 chunks
place potatoes and carrots into a roaster or large casserole dish
add water to cover the bottom of the dish
place frozen sausage chunks over top , cover , and bake at 375f for 1-1 / 2 hours
remove from oven and drain juices from casserole dish into a saucepan
for gravy: mix flour and milk together , adding milk gradually so a paste forms and slowly gets thicker -- you don't want lumps !
add milk mixture to drippings and bring to a boil , stirring constantly , until gravy is thickened
add salt and pepper to taste and serve
baked felafel sandwich
preheat oven to 425 degrees f
combine all felafel ingredients except 1 tablespoon olive oil in the bowl of a food processor
process for 10 seconds
stop motor and scrape down sides of bowl , then pulse for another 10 seconds , until all ingredients are well incorporated but mixture is still slightly coarse and grainy
form mixture into 16 felafel balls and brush with remaining tablespoon olive oil
bake on a cookie sheet for 20 minutes , flip felafel balls and bake an additional 20 minutes , until felafel balls are crisp and browned
combine tahini , lemon juice and water and stir to incorporate , adding more water to achieve desired consistency
reserve
toss together lettuce , tomatoes and cucumbers in a bowl
warm pita breads for 2 minutes in oven
fill each pita with 3 / 4 cup salad , 4 felafel balls and 1 / 4 cup tahini sauce
baked fennel
preheat the oven to 450 degrees
clean the fennel , removing the upper fronds , and slice lengthwise into 1 / 2 inch slices
set the feathery leaves aside to garnish the completed dish
place in a saucepan and cover with milk
simmer for about 10 minutes or until the fennel can be easily pierced with a fork
remove the fennel and pat dry
layer in a baking dish , drizzle with two tablespoons of the oil and add salt and pepper
bake for about 20 minutes
mix the remaining oil with the cheese and breadcrumbs , and sprinkle over the dish and continue baking until golden brown
this dish is great hot or at room temperature
use the discarded feathery fronds to garnish , and serve
baked fennel with lemon
trim stalks from fennel bulbs, cut each bulb into quarters, steam for about 20 minutes or until almost tender, place , cut side up , in a small shallow baking dish, brush with lemon juice, stir together parmesan , lemon rind and pepper, sprinkle over fennel, bake in 375' oven for 20-25 minutes or until tender and parmesan is golden
baked fennel with parmesan
trim off the fronds and outer hollow stalks so you are left with the fennel bulb , trim off the hard bottom and cut each bulb in half heat oven to 400f and bring a pot of water to boil , salt it
place the halved fennel bulbs into the boiling water and cook 3 minutes , the fennel must still be crisp
do not overcook
remove and plunge into icy water to stop the cooking and drain
slice the fennel thinly
grease a baking dish with some of the butter place the fennel into the dish , sprinkle with salt& pepper and pour in the stock
bake uncovered for 10 minutes in 400f
after baking 10 minutes top the fennel with the remaining butter and sprinkle generously with parmesan cheese
continue baking for approx 15 minutes
the stock should be evaporated and the cheese golden
for vegetarian use vegetable stock
baked fennel with saffron
preheat the oven to 425 degrees f
place fennel , onion and garlic into an oiled baking dish using the 2 tablespoons oil
combine saffron , chicken broth and white wine and pour over fennel season with salt and pepper
dot with butter
cover and bake for 25 - 30 minutes
if desired , uncover the baking dish toward the end of the cooking time , to allow any excess liquid to evaporate
garnish with the fennel fronds
baked fennel with vermouth
preheat the oven to 425 degrees f
remove any discolored parts of the fennel , then cut the tops off and slice finely , reserving the leaves
i normally slice each fennel from the top to the root , into about 4 pieces , but its not that important
you can slice them finer and more delicately if you like
literally throw all the ingredients except the reserved leaves into a baking dish
rip off a piece of parchment paper , run it under cold water and scrunch it up to make it soft
then place it snugly over and around the fennel , not the actual dish
this bakes and steams the fennel at the same time--basically making it really tasty !
cook in the preheated oven for 20 minutes , or until tender
scatter with the fennel leaves before serving
baked feta
spray small glass or ceramic baking dish with cooking spray for easy cleanup
preheat oven to 400 degrees
pour tomato sauce in the baking dish
stir in cayenne
top with crumbled feta
bake for about 15-20 minutes , until the sauce is bubbly in the center and the feta is softened
top with julienned basil and drizzle with olive oil
serve with toasted or warmed focaccia
baked feta and bacon brussels sprouts
parboil brussels sprouts until slightly tender
drain and cool
hollow out core enough to put a piece of cheese in , but not enough to cause to fall apart
drain upside down on paper towel
stuff a piece of feta or blue cheese in hollow
trim bacon to get most fat off , use mostly the lean meat
wrap piece of bacon around sprout until just overlaps and secure with a toothpick
bake at 400 for 30 minutes
right out of the oven sprinkle with some coarse salt
baked feta and tomato polenta  make ahead casserole
for filling , heat oil in a medium-size skillet over medium heat
add garlic and onion and saute until soft and golden , about 10 minutes
stir in the tomatoes , season with pepper , and cook until the juices thicken and are almost evaporated , about 10 minutes
stir in the basil , and remove from heat
for polenta , preheat the oven to 400 degrees
grease a 2-to 2 1 / 2 quart shallow baking dish
bring vegetable broth to a boil in a medium saucepan over high heat
place the cornmeal in a large bowl and whisk in the cold water
continue to whisk while pouring it into the boiling broth
bring to a boil , whisking almost constantly
once the polenta begins to boil , reduce heat to medium
whisk polenta continuously until it begins to tear away from the sides of the pan , about 5 minutes
whisk in salt , 1 / 4 cup of parmesan cheese , and mozzarella cheese
immediately pour half of polenta into baking dish
quickly spread on the tomato mixture
crumble the feta evenly over the tomato mixture
immediately spoon on the remaining polenta , covering entire surface
sprinkle the top with 2 tablespoons parmesan cheese
dot with butter bits
let the polenta rest at least 15 minutes , or up to 24 hours
if longer than one hour , cover and refrigerate
bring to room temperature before baking
bake 25 minutes , or until hot and bubbly and golden on top
let polenta sit 10 minutes or so before serving
baked feta cheese with onions  red pepper   tomatoes
preheat the oven to 220c / 425f / gas mark 7
you will need two individual serving dishes that can go into the oven
de-seed and cut the bell pepper length ways into 3 cm strips
brush the pepper slices in a little oil and place on a preheated non stick baking tray and roast for about 20 minutes
remove from the oven
char the skin of the pepper slightly with a cooks blow torch if you think the skin isnt looking nice and roasted
put the peppers to one side
now , in a saucepan , melt the butter and the olive oil
slice the onion thinly and finely chop the garlic
add the onion and garlic to the saucepan
over a low heat , cook until soft but not coloured
cut the feta cheese into 2cm cubes
using individual serving dishes , layer the onions , with the thinly sliced tomatoes and the roasted red pepper slices
top with the cubed feta cheese
finish by sprinkling with the grated parmesan cheese
sprinkle a pinch of paprika on top of each dish
cover with aluminium foil and bake in the oven for about 15 minutes
uncover and bake for another 5 to 10 minutes , or until the feta starts to get a nice colour
take care not to cook too much as it looks better if the feta stays in cubes
serve with nice fresh crusty bread
baked feta cheese with oregano
cut feta into bite sized pieces, cut pieces of aluminium foil approximately 2x2inches in size, place a piece of feta cheese on each piece of foil, dredge oregano over the feta cheese , add some drops of olive oil, fold the aluminium sides of the aluminum up to enclose the cheese, bake in preheated oven for 15-20 minutes, serve hot
baked feta with marinara
preheat oven to 350 degrees f, combine lemon juice , red pepper , garlic and tomatoes in a bowl, coat a shallow baking dish with cooking spray, crumble feta into the baking dish, top with tomato mixture, bake for 20 minutes, remove from oven , stir and serve as a spread or dip for the bread