formido/recipes-20k huggingface dataset:
baked stuffed pork chops and pan gravy
melt 1 / 4 cup butter in a large skillet over medium high heat and saute the chopped onion and celery , stirring , until onion is golden , about 5 minutes
remove skillet from heat
gently stir in bread cubes
add parsley , raisins , 1 1 / 2 teaspoons salt , marjoram and pepper
toss lightly to combine
set aside
preheat oven to 350f trim excess fat from chops , reserving the fat
using a sharp paring knife , cut a pocket in each chop , all the way to the rib
fill each pocket with 1 / 4 cup stuffing
fasten together with a couple of toothpicks
mix together the 1 / 4 cup flour and 1 teaspoon salt
lightly coat the pork chops on both sides with flour mixture , reserving remaining seasoned flour for gravy
heat 2 tablespoons butter and reserved pork fat in a large skillet
over low heat , cooking 3 at a time , brown chops well on both sides , turning with tongs , 8-10 minutes on each side or until browned
remove each batch of browned chops to paper towels
pour off fat from skillet , and add apple juice , white wine , cider or a combo of liquids to skillet
stir over medium heat to dissolve browned bits
pour into the bottom of roasting pan
stand chops bone-side down in bottom of pan
cover with foil and bake in preheated oven 1 hour
uncover and bake 30 to 40 minutes , or until tender
remove chops to platter and tent with foil to keep warm
optional gravy: over medium heat boil drippings , uncovered , until reduced to 1 cup
dissolve reserved flour mixture in 1 / 2 cup of water
add to drippings and bring to a boil , stirring
simmer 3 minutes
taste and adjust seasonings
strain if necessary
serve with chops
baked stuffed pumpkin
preheat oven to 350 degrees f
cut off the top of the pumpkin and set it aside
scoop out seeds with a metal spoon
in a large bowl , stir together the apples , walnuts , cranberry sauce , pineapple , brown sugar , raisins and rum
add the ginger , nutmeg and cinnamon
mix well
spoon the mixture into the cleaned pumpkin and replace the top
set pumpkin on a baking stone or a baking sheet
bake for 1 hour in the preheated oven , or until pumpkin begins to soften
remove from oven , stir
serve warm
baked stuffed quahogs or clams  rhode island style
preheat oven 350 degrees
shuck quahogs / clams
chop quahog meat into bite size chunks and set aside
save shells and juice
you should have 24 shells for 24 "stuffies"
scrub the shells clean before stuffing
melt 1 / 2 stick of butter and saute celery and onion on medium low heat for about 5 minutes
add white wine , remaining butter and clam juice and continue to simmer for another 5 minutes to reduce liquid just a bit and butter is melted
add chopped quahogs and remove from heat
strain and separate liquid from solids - do not toss anything !
in a large bowl add stuffing , pour liquid on stuffing
if stuffing is dry add more of the clam juice
stuffing should have a sloppy soupy consistency
add clam and veggie mixture to stuffing
remember stuffing must be soupy because when it cooks the liquid will dry up
add 1 t old bay at a time , mix and taste - if you need more flavor add a little more
be careful - old bay is salty
place shells on a large pizza / cookie sheet
spray each with a little oil spray to prevent stuffing from sticking
scoop a large amount of stuffing in each of the quahogs - you may be able to use all 24 shells
a few things to remember - do not over cook quahogs in pan w / veggies , stuffing must be soupy - if it's dry add a little more clam juice , be careful with the old bay
this a an easy recipe , but it took me a couple of times before i perfected it
i put 35-40 minutes for cooking - but when the stuffing is set and the top is crunchy and brown - they are done !
enjoy !
baked stuffed salmon
preheat oven to 325f
dredge the salmon in flour , using more as needed to ensure even coverage
in a medium mixing bowl , combine crumbed bread , butter , onions , and the parsley and mix evenly
stuff the cavity of the salmon with bread mixture , then close with toothpicks
in a baking dish large enough for the salmon to rest flat , lay half the bacon evenly on the bottom
place the salmon on top of the bacon , and then place remaining bacon evenly over the salmon
squeeze lemon juice evenly over the salmon
bake 1 hour to 1 1 / 2 hour , depending on size of salmon
remove from oven and take out toothpicks
cut salmon crosswise into about 2 inch pieces
baked stuffed seafood casserole
drizzle olive oil diagonally across 8 1 / 2 x 11" pan
divide 1 butter stick into approximately 9 pads of butter and scatter over the bottom of the pan
divide haddock into 1" thick pieces and layer above pads of butter leaving minimal spacing in the pan
layer with ritz stuffing mix #1
stuffing mix:
2 sleeves ritz crackers set aside in a mixing bowl
in a small pan , saute 2 tablespoons olive oil , 1 stick of butter , 3 tablespoons chopped onion and 2 pressed garlic cloves
when onions appear "clear" , pour liquid mixture into mixing bowl containing cracker crumbs and mix well coating all crumbs
in a family size skillet pan , saute 2 tablespoons olive oil , 1 stick of butter , 3 tablespoons chopped onion and 3 pressed garlic cloves along with 1 / 2 pound shrimp , 1 / 2 pound bay scallops , 1 / 2 pound cubed imitation crabmeat , 1 pound whole baby clams , if you have any leftover haddock , cut into smaller pieces and add to skillet as well
let simmer on medium low for about 15 minutes and layer seafood mixture next into the pan
add your second and final layer of ritz stuffing mix
cover with foil and bake at 350f for 60 minutes
enjoy !
baked stuffed shrimp
mix all ingredients together and lightly salt and pepper to taste
roll dressing into a ball and place on top of shrimp , which have been cleaned and defined and placed in a shallow pan
brush tops with lemon butter and bake at 350 for 10 to 12 minutes
serve with a wedge of lemon and tartar sauce or cocktail sauce
recipe makes enough for a dozen serving size of 6 shrimp each
baked stuffed shrimp with crabmeat stuffing
preheat the oven to 375 degrees
line your baking dish with foil , and butter or spray with non stick cooking spray
place the crabmeat in a large bowl and season with the cajun seasoning , old bay or salt and pepper ,
cover and refrigerate until ready to use
in your fry pan , melt 4 tablespoons butter over medium-high heat
add the onions , celery , and bell peppers and cook , stirring , until softened , about 4 minutes
add the parsley and the garlic , and cook , stirring , for 1 minute
remove from heat and let cool
add the cooled vegetables to the crabmeat and toss to combine
add the mayonnaise , egg , lemon juice , worcestershire and hot sauce and stir gently
add 1 cup of cracker crumbs , salt and pepper to taste , and stir gently , being careful not to break up the crabmeat
spoon the crabmeat stuffing evenly into each shrimp , and place , stuffed sides up , in your baking dish
drizzle with the remaining melted butter
bake until golden , about 20 minutes
baked stuffed squash
preheat oven to 400f degrees
cut squash in half and scoop out seeds , and place place cut side down in a roasting pan , large enough to hold halves in a single layer
add about 3 / 4 cup water to pan and cover tightly with lid or a tent of foil
bake until squash is tender , about 35 minutes
meanwhile , melt butter in a small saucepan
add rice and onion
stir well to coat evenly
stir in broth , sugar , cinnamon stick , raisins , cloves and nutmeg
bring to a boil
cover and cook over medium low heat about 20 minutes for white rice , or 30 minutes for brown rice
the liquid should be reduced but the riace should remain a little firm
remove rice from heat and discard cinnamon stick
stir in toasted nuts and parsley
when cooked , remove squash from oven and reduce heat to 350f degrees
divide rice mixture evenly among cooked squash
sprinkle with feta
add 1 / 4 cup water to pan , cover roasting pan tightly with lid or tent of foil
bake stuffed squash in the centre of the oven for 25 to 30 minutes
baked stuffed sweet onions
preheat oven to 400
peel onions and slice 1 / 2" from the top of each
discard
slice just enough from the bottoms to allow the onions to stand upright
use a melon baller to hollow out the inside of each onion , leaving a 1 / 3" to 1 / 2" wall
set aside
chop the removed parts and set 1 / 2 cup aside
save the rest for another use
gently add onions to a pot of boiling , salted water and boil for 5 minutes
remove with a slotted spoon and set aside to dry on a wire rack
saute reserved chopped onions in 1 / 2 t oil until translucent , about 8 minutes
add mushrooms , ham and pepper and saute until browned , about 5 minutes
deglaze pan with wine and pour mixture into a small bowl
let cool for 2 or 3 minutes
add the parsley and cheese and stir to combine
stuff the onions
place in a small roasting pan and drizzle with remaining 1 / 2 t oil
cover with foil and bake until tender , about 50 minutes
remove foil 10 minutes before done and allow to brown
baked stuffed tomatoes
preheat oven to 325 degrees fahrenheit
slice off top of tomatoes
using a spoon , hollow out the tomatoes keeping around an inch of tomato "meat " around the bottom and sides
discard pulp
turn tomatoes upside down on paper towel to drain
in a saucepan , heat oil , parsley , scallions , garlic , and breadcrumbs
mix together until just heated through and moist
place tomatoes in well oiled casserole dish
fill with stuffing
top each with a tablespoon of cheese
brush tomatoes with oil
bake for 45 minutes or until cheese is golden brown and tomatoes look done , baste with oil occasionally or when needed
i would recommend adjusting the amounts according to what you have read or personal preferences
baked stuffed tomatoes topped with mashed potato
mashed potatoes:
boil potatoes in salted water till tender
drain and mash with the butter , mayonnaise and milk
season with salt and pepper
set aside
prepare tomatoes:
cut tops off of tomatoes
save lids as a garnish
scoop out insides of tomatoes , leaving outer layer intact
discard seeds , and dice pulp for use in filling
sprinkle inside of tomatoes with salt , and invert onto paper towel to drain
let sit inverted while you prepare filling , at least 20 minutes
pre heat oven to 350 degrees fahrenheit
prepare filling:
over high heat brown beef , carrots , onions , garlic and cook until golden brown , 8-10 minutes
stirring often
add the diced tomatoes that were set aside , salt , balsamic vinegar , pepper , oregano , and basil and stir in cook 2 more minutes
add 1 / 2 cup of the mashed potatoes to the meat mixture and mix in , using as a binder
stuff each of the hollowed , tomatoes with 1 / 4 of the filling , mound 1 / 4 of the mashed potatoes on the meat filling
fork the potatoes so they have a texture: pour evenly the butter on each: then sprinkling the cheese
place on parchment paper in a baking dish
bake for 20 minutes until hot and then broil tops just to brown
garnish by placing un-baked tomato top "lids" back on tomatoes at a slight angle , garnish with fresh basil or green onions
baked stuffed winter squash
preheat oven to 350 degrees f, place squash halves cut side down in baking pans, fill pans with about 1 / 2 inch water, bake squash 40 minutes in the preheated oven , or until tender, while squash bakes , heat the oil in a skillet over medium heat, place onions and celery in the skillet , and cook until tender, stir in the sausage and thyme, cook and stir until evenly brown, remove squash from the oven , and carefully scrape the pulp from the rinds, set rinds aside, place the pulp in a bowl , and mash with a potato masher, mix in the cooked sausage mixture , egg , bread crumbs , raisins , and pecans, scoop into the reserved rinds, set stuffed squash in the baking dishes, bake 25 minutes in the 350 degrees f oven , until heated through
baked stuffed yams
preheat oven to 400 degrees f & set out a shallow baking pan
scrub yams well & pat dry
rub each with butter or salad oil , then pierce skin with a fork & place in the baking pan
bake until soft , about 30-40 minutes , or bake at a lower temperature along with meat for about 1 hour
remove from oven
while yams are cooling slightly , beat 2 egg whites until stiff , then set aside
when yams have cooled enough to handle , cut a slice off a side of each yam so that you can scoop out the pulp into a mixing bowl & leaving about a quarter-inch thick shell
to the pulp , add butter , salt & pepper & orange zest , beating to mix thoroughly
fold in beaten & stiff egg whites
stuff this filling back into the yam shells & sprinkle tops with parmesan cheese
return to a 350 degree f oven & bake another 10-15 minutes before serving
baked stuffed zucchini
preheat oven to 400
wash and cut zucchini in half
scoop out all the seeds and discard
prick inside with a fork
put stuffing ingredients together in a mixing bowl and mix together
spoon half the mixture into each zucchini half and pack firmly
put the zucchini back together , by putting a stuffed zucchini half on top of the other
spray aluminum foil with cooking spray and wrap zucchini
place on cookie sheet or dish and bake for 1 1 / 2 to 2 hrs , depending on zucchini size
remove from oven and allow to sit for a few minutes
serve with catsup or tomato sauce
baked sugar doughnuts     p
heat oven to 375f, separate dough into 10 biscuits, flatten each to a 2 1 / 2-inch round, with 1-inch round biscuit cutter , cut hole in center of each round, dip all sides of biscuits and centers into butter , then into sugar, place on ungreased cookie sheet, bake 12 to 14 minutes or until golden brown
baked sugar doughnuts  bread machine
place potatoes in a saucepan and cover with water
bring to a boil
cook until tender
drain , reserving 1 / 4 cup cooking liquid
set liquid aside to cool to 70-80 degrees
mash potatoes
set aside 1 cup to cool to room temperature
in bread machine pan , place dough ingredients in order suggested by manufacturer , adding reserved cooking liquid and potatoes
select dough setting
when cycle is completed , turn dough onto a lightly floured surface
knead in an additional 1 / 4 to 1 / 2 cup flour if necessary
roll out to 1 / 2 inch thickness
cut with a 2 1 / 2 inch doughnut cutter
place on greased baking sheets
cover and let rise until almost doubled , about 25 minutes
bake at 350 for 15-20 minutes or until lightly browned
combine sugar and cinnamon
brush warm doughnuts with butter
dip in cinnamon-sugar
baked summer sausage  potatoes   sauerkraut
1, preheat oven to 350, 2, mix summer sausage , potatoes & onions in a 9 x 13in baking dish, 3, spread sour kraut on top of sausage mix, add 1 / 2 cup water to bottom of dish, 4, cover with aluminum foil and cook for about 1 hour or until potato's are tender
baked summer squash
slice squash
boil or steam until tender
drain , then mash the squash
preheat oven to 375
in a large bowl , combine mashed squash , half of the melted butter , onion , eggs , sugar , salt and pepper
spoon into a 2 quart casserole
combine bread crumbs with the remaining butter and sprinkle over the squash
bake 45 minutes
baked summer squash casserole
boil squash in small amount of water ,, season to taste , with salt and pepper, add butter and all the other ingredients, do not dilute the soup, pour into a greased casserole dish and bake about 30 minutes at 350
baked swedish meatballs
soak bread in milk, add the following to soaked bread:, - eggs , slightly beaten, - ground beef, - onion, - sugar, - spices, shape into 1" balls, brown on all sides in skillet, remove meatballs to 2 quart casserole, in skillet , or saucepan:, add 5 tbsp flour to meat drippings , then add 1 can consomme and 1 can water, then add to consomme, cook , stirring gravy until thick and smooth, add 1 cup light cream and 1 tsp dillweed , and stir until blended, add to meatballs, bake , covered for 30 minutes at 400 degrees
baked swedish meatballs  tyler florence
in a small bowl , combine the bread crumbs and the milk
stir with a fork and let stand for 5 minutes
put 3 tablespoons of the butter in a small skillet and let it melt over medium heat
add the shallots , garlic , and caraway
season with salt and pepper
saute until softened but not browned , about 2 minutes
put the ground beef and pork in a large bowl
add the sweated shallot mixture , egg , parsley , and dill
season with salt and pepper
squeeze the milk out of the bread and add the bread to the meat mixture , and mix well using your hands
pinch off about 1 / 2 cup worth of the meat mixture and roll it around in your moistened hands to shape it into a cue ball-sized meatball
continue forming the meatballs and putting them on a platter
there should be about 20 meatballs
melt 2 tablespoons of the butter in a large skillet over moderate heat
when the foam starts to subside , add the meatballs in batches so you don't overcrowd the pan
saute the meatballs until well-browned on all sides , about 7 minutes total
remove the meatballs to a platter lined with paper towels as they are done
discard most of the fat from the skillet and return it to the heat
add the remaining tablespoon of butter and swirl it around to coat the pan
sprinkle in the flour , and stir with a wooden spoon to dissolve into the fat
pour in the chicken broth , and stir with a wooden spoon to loosen the bits from the bottom of the pan
simmer and stir until the liquid is reduced and a sauce starts to form
season with salt and pepper
lower the heat and stir in the sour cream
return the meatballs to the sauce and stir in 1 / 4 cup of the lingonberry jam until combined
simmer until the sauce thickens slightly and the meatballs are heated through , about 15 to 20 minutes
shower with chopped parsley and transfer to a serving bowl
serve the swedish meatballs with additional lingonberry jam on the side
baked sweet   sour brussels sprouts
preheat oven to 350 degrees, arrange sprouts in shallow baking dish, combine oil , vinegar , sugar , salt and pepper, blend, pour over sprouts and sprinkle with cheese, cover and bake for 15 minutes , or until sprouts are tender
baked sweet   savory mashed potatoes
bring potatoes , 1 teaspoon salt , and water to cover to a boil, cook 30 minutes , or until tender, drain, return potatoes to pan, add sweet potatoes and cream cheese, mush until smooth with potato masher, stir in bacon , next 3 ingredients , remaining 2 teaspoons of salt, spoon mixture into lightly greased 11x7-inch baking dish, bake uncovered at 350f for 20 minutes, garnish with the rest of the bacon
baked sweet and sour chicken
preheat oven to 325 degrees
season chicken with salt and pepper
working in two batches , toss the chicken pieces in cornstarch and then coat with the egg
heat the oil over medium-high heat and again in two batches , brown the chicken , turning it so that all sides are browned but not cooked through
place the chicken in a single layer in a foil lined 9x13 inch baking dish
wisk together the sauce ingredients in a small bowl
pour sauce evenly over the chicken and turn the chicken to ensure each piece is coated
bake for 1 hour , turning the chicken every 15 minutes
baked sweet and sour chicken with veggies
quarter onions , cut carrots into one inch pieces ,
seed , core and cut green peppers into one inch chunks
scatter all veggies in a roasting pan with a lid , cover and roast at 400f degrees for 15 minutes
in a large shallow dish , combine flour , salt and pepper
press chicken legs into flour mixture to coat all over
in a large non stick frypan heat 1 tablespoon oil , over medium high heat
brown chicken in batches , adding remaining oil when necessary , about 8 to 10 minutes
arrange on top of veggies in roaster
whisk together , in a measuring cup , orange juice , honey , soy sauce , tomato paste , corn starch and garlic
pour over chicken and veggies
cover and roast at 400f degrees for 20 minutes
uncover and roast , basting occasionally , until chicken is golden and juices run clear , approximately another 20 minutes
baked sweet apple omelette aust ww 3 5 pnts
in a small saucepan combine the apples , sugar and cinnamon, heat gently until warmed through and sugar is dessolved, preheat oven to 180c, coat a 500ml oven-proof dish with cooking spray, arrange apple mixture over the base of the dish, pour over the eggs and sprinkle with the corn flakes, bake in the oven for abouth 20 mins or until set
baked sweet onion cheddar dip
preheat oven to 350 degrees f
in a bowl , mix together the onions , garlic , mayonnaise , yogurt or sour cream , cheddar , and tabasco
spread into a lightly pan sprayed small-ish baking dish
top with parmesan and sprinkle with paprika to taste
bake in preheated 350 degree f oven for 25 to 30 minutes
garnish with chopped green onion
serve hot or warm with crackers , bread , or raw veggie dippers
makes about 6 servings
i usually make a double batch ! :)
source: i first found a similar recipe to this , which i adapted , from ron from worcester at gail's recipe swap
baked sweet onions
oven should be 375f degrees
peel the onions , trim the root and cut straight across the top of the onion so it can sit level when inverted place onions in a baking dish so they snuggle firmly to each other with the root end up combine the stock , wine , pepper , rosemary& thyme
pour in to the baking dish with the onions , cover with foil and bake for 30 minutes turn the onions over so the root side is now down and bake an additional 20 minutes pour off all but a few tbsp of the liquid sprinkle onions with the parmesan and return to the oven for 5 minutes to brown the cheese , serve
baked sweet potato
preheat oven to 400f
bake yams for 45 to 75 minutes
when they are done , the outside will have darkened and the inside will be soft
you may see liquid from the potato oozing out and charring
when the potato is sliced open , the inside of the skin will be charred black from the caramelizing sugar in the potato
this is a perfectly cooked potato
mix the sugar and cinnamon together and set aside
to serve , slice a potato down the center
add two tbs of whipped butter , then sprinkle some cinnamon / sugar over the top
baked sweet potato and chile wedges
preheat oven to 450f cut each unpeeled potato into 1-inch-thick wedges
place in a large self-sealing plastic bag
toss with oil , sea salt , and pepper
arrange in two 13x9x2-inch disposable foil pans
meanwhile , in small bowl combine orange juice , 3 teaspoons of the chili powder , and honey
set aside
bake potatoes , uncovered , 25 to 30 minutes or until tender , brushing three times with orange juice mixture , and shaking pan occasionally
meanwhile , in a small bowl combine sour cream , remaining 1 / 2 teaspoon chili powder , and 1 / 3 cup cilantro
transfer potatoes to a serving dish
serve with sour cream mixture
serve immediately or at room temperature
baked sweet potato chips
combine all ingredients in a mixing bowl
layer potatoes in a baking dish coated with nonstick cooking spray
add any remaining liquid from bowl and cover dish with foil and bake at 350 degrees f for 30-35 minutes
baked sweet potato fries
spray a 15x10x1-inch baking pan with nonstick coating, scrub potatoes, cut lengthwise into quarters , then cut each quarter into 2 wedges, arrange potatoes in a single layer in pan, combine margarine or butter , salt , and nutmeg, brush onto potatoes, bake in a 450 oven 20 minutes or until brown and tender
baked sweet potato fries with garlic  lime   honey dip
potatoes -- two important things to
first
cut all the fries approximately the same size
second , make sure to cook directly on the cookie sheet
no foil or parchment paper
after cutting the sweet potatoes fries add to a medium size bowl with the olive oil and seasoning and toss well to combine
add to the cookie sheet and make sure then are not laying on top of one another
they need some space so they can brown up
bake -- in a 425 degree oven bake them for 15 minutes and then flip
guys , they will be soft , they aren't done but be careful flipping them
bake another 20 minutes until crispy
dip -- as the fries bake , make the dip
just mix it all in a small bowl and refrigerate
nothing more
grating the onion is important as it gives you a lot more flavor
just enjoy , these are a great change from the average french fries