formido/recipes-20k huggingface dataset:
baked rice custard
combine eggs , sugar and salt, stir in hot milk slowly, add cooked rice , raisins and vanilla, pour into buttered 1 -quart baking dish, set in pan of hot water, bake for 30 minutes in 325 degree oven then stir, sprinkle with cinnamon and dot with butter, continue baking for 60-70 minutes or until set
baked rice for a crowd
in large pot , bring rice and 3 and 1 / 2 cups of broth to a boil , then lower heat and simmer for 20 minutes or until tender
meanwhile , melt butter in skillet and saute onions and celery until softened , then add remaining broth and all other remaining ingedients
combine rice with sauteed vegetables , pour into a greased 13 x 9 baking dish , and bake at 350 degrees for 30 minutes
baked rice mexicana
saut the onion and garlic in hot olive oil until just soft, add the rice and seasonings and brown lightly, add the mushrooms and sausage and enough boiling stock to come 1" above the rice, cover with a tight lid and bake in a 350f, oven until the liquid is completely absorbed , about 35 minutes, sprinkle with grated parmesan cheese and serve
baked rice pilaf
combine above ingredients in square 8 inch baking dish, cover and bake 375 for 40 to 45 minutes or until tender, stir after 25 minutes
baked rice pudding
in ungreased 2 quart casserole combine eggs , milk , sugar , vanilla , and 1 / 4 teaspoon salt
beat until combined but not foamy
stir in cooked rice and raisins
place casserole in a 13x9x2-inch baking dish on an oven rack
pour boiling water into baking dish around the casserole to a depth of 1 inch
bake in a 325 degree oven for 30 minutes
stir well
sprinkle with nutmeg and cinnamon
bake for 20 to 30 minutes more or until knife inserted near the center comes out clean
serve warm or cold
to serve cold , cover and chill pudding for up to 3 days
baked rice pudding  betty crocker
in a heavy medium sized saucepan , bring 2 cups milk , uncooked rice , and raisins to a boil
reduce heat
cover and cook over very low heat , about 15 minutes or until rice is tender
remove from heat
stir in butter or margarine till melted
in a mixing bowl stir together the eggs , 2 cups milk , sugar , vanilla and salt
gradually , stir in the rice mixture into egg mixture
pour into a 10x6x2' pan or baking dish
bake in a 325- for 30 minutes
stir well
sprinkle with nutmeg and cinnamon
bake for 15-20 minutes more or until knife in center comes out clean
serve warm or chilled with cream
baked rice pudding  unni riisipuuro
cook rice according to package directions
drain and rinse under cold water
combine milk , melted butter , sugar , eggs , and salt
stir in the rice and pour into a well-buttered 2-quart casserole
combine the sliced almonds and cinnamon and sprinkle over the pudding
bake in a moderate oven for about 1 hour or until the pudding has thickened sufficiently
press the whole almond into the pudding and cover the mark left
serve either hot or chilled with the light cream to pour over it
baked rice pudding with apricots
preheat the oven to 300 degrees f
in a covered heavy saucepan , bring the rice , milk , apricots , vanilla scrapings , and lemon zest to simmer over medium heat
immediately reduce the heat to as low as possible , cover tightly , & simmer gently
stirring occasionally , until the rice is very tender , 20-25 minutes & turn off
stir the sugar into the cooked rice mixture
stir in the egg yolks
pour the rice pudding into a greased baking dish and bake for 20 mintues until slightly browned on the top
remove from the oven and let cool
chill until ready to serve
baked rice with cheese and tomatoes
pre-heat oven to 400 degrees
in a casserole melt butter and sautee onions and garlic until soft
stir in the tomatoes , rice , salt , thyme and bay leaf , blending well
pour in the chicken broth , stirring
cover casserole , bring to a boil , and place in pre-heated oven for 15 minutes
remove cover , discard bay leaf , stir in two cheeses , and heat in the oven for 2 minutes
baked rice with green chilies
preheat oven to 350 degrees f, mix all ingredients in an ungreased 2 quart casserole, bake uncovered about 30 minutes or until heated through
baked rice with sausage
in a skillet , cook the sausage , celery , onion and green pepper over medium heat and drain
in a saucepan , bring water to a boil and add dry soup mix
reduce heat and simmer , uncovered , for 5 minutes or until the noodles are tender
stir in canned soup , rice and sausage mixture and mix well
transfer to a greased 13-in
x 9-in
x 2-in
baking dish
cover and bake at 350 for 40 minutes
toss bread crumbs and butter and sprinkle over rice mixture
bake , uncovered , for 10-15 minutes or until rice is tender
let stand for 10 minutes before serving
baked ricotta
preheat oven to 180 degrees celsius, mix cheese and egg whites, fold through herbs and seasonings, grease deep dish or ramekins, spoon in mixture, drizzle with olive oil and bake 30 minutes, cool slightly, cake does "collapse" when remove from the oven, turn out onto a plate to catch olive oil juices, serve warm or at room temperature
baked ricotta and spinach rigatoni
preheat the oven to 350 degrees f
cook the rigatoni for 5 minutes in a pot of boiling , salted water
drain and toss with the olive oil
set aside
to make the bechamel sauce , melt the butter in a large saucepan over medium heat and add the shallots and garlic
sweat the shallots and garlic for a few minutes until softened but not coloured
add the flour and stir until a smooth paste forms
gradually whisk in the wine and then the milk
bring the mixture to a simmer , whisking constantly and cook until thickened , about 5 minutes
season with nutmeg , salt and pepper to taste
let cool slightly
transfer the cooled bechamel to a large mixing bowl and add the spinach , ricotta , and eggs
mix in the rigatoni and transfer to a greased 9" x 13" baking dish
top with the grated mozzarella
cover loosely with aluminum foil and bake for 40 minutes
remove the foil and bake for an additional 20 minutes , or until the cheese is lightly browned on top , the centre is no longer runny , and the sides are bubbly
baked ricotta cakes with berry sauce
pre heat the oven to 180c, place the ricotta cheese in a bowl and break it up with a wooden spoon, add the beaten egg whites , honey and vanilla, mix thoroughly until smooth and well combined, lightly grease four small ramekins, spoon the ricotta mixture into the prepared ramekins and level the tops, bake for 20 minutes , or until ricotta cakes are risen and golden, meanwhile make the berry sauce, reserve about of the berries for decoration, place the rest in a pan , with a little water, heat gently until softened, leave to cool, process in a blender or food processor until smooth
baked ricotta in a tomato base
baked ricotta:
buy a 400-500g block of ricotta and cut in halves
wrap both halves in a clean linen tea towel and leave for 30 minutes so moisture is absorbed
place in foil lined baking tray and bake in moderate oven for 20 minutes or until golden
turn over with spatula and bake a further 20 minutes
leave to cool and cut into dices
main dish:
shell peas or thaw frozen peas
heat oil in sauce pan and gently fry onion , garlic , ginger until soft , translucent and just turning golden
add ground spices and stir for 1 minute
then add tomatoes , salt and 1 tsp of garam masala
stir , cover and cook until tomatoes can be easily mashed into a pulp
add a little water if mixture sticks to pan
add peas and cook until almost tender
add cheese and half of the fresh herbs and simmer , covered for 10 minutes or until peas are tender
sprinkle remaining garam masala and fresh herbs over
stir well and serve with indian bread or rice
baked ricotta with italian parsley salad
put ricotta in a large sieve or colander lined with a double thickness of cheesecloth
cover the ricotta with the cheesecloth , set the sieve or colander over a bowl to catch the draining whey , and set a plate with a weight on top of the ricotta to speed draining
refrigerate for several hours or overnight
ricotta pie:
preheat the oven to 375
butter a 10-in pie pan
in a large bowl , stir together the ricotta and parmigiano-reggiano
season to taste with salt and pepper
stir in the eggs , beating well
transfer the mixture to a prepared pan spreading it evenly
bake in the upper third of the oven until puffed and lightly brown-55 minutes
let cool , then unmold onto a cutting board
parsley salad:
in a large bowl , combine all the ingredients
toss well
taste and season according to personal preference
serve immediately or let stand for up to 1 hour , tossing occasionally
cut the ricotta into 8 wedges and place on individual plates
accompany each serving with some of the parsley salad
baked ricotta with lemon  garlic    chives
heat the oven to 375f lightly grease a 1 / 2- to 1-quart gratin dish or baking pan
mix the ricotta , lemon juice and zest , garlic , chives , and salt , and a generous quantity of fresh black pepper
spread in the baking dish and drizzle with olive oil
bake for 15 to 20 minutes or until hot
drizzle again with olive oil
serve immediately with crackers for dipping
baked ricotta with parmesan and thyme
preheat oven to 150c
place the parmesan , thyme , chilli , salt and pepper into a bowl and stir to combine
roll the ricotta in the dry mixture to coat thoroughly then place cheese on a lightly greased baking tray
bake for 1 hour or until golden
drizzle with white balsamic vinegar and serve with crusty bread and an assortment of crackers
baked rigaboney
preheat oven to 350 degrees
in large saucepan , heat oil over medium heat
add garlic and onion , and cook until onion is translucent , about 4 minutes
add tomato paste , and cook , stirring , 2 minutes
stir in tomatoes , sugar , oregano , and pepper flakes , if using
salt and pepper
cook until slightly reduced , stirring occasionally , about 15 minutes
meanwhile bring a large pot of salted water to a boil
add pasta and cook , stirring occasionally about 9 to 10 minutes or according to package directions
drain in a colander and rinse under cool water until cool , set aside
in medium nonstick skillet , brown sausage and cook , stirring frequently with a wooden spoon to break up any large pieces , until browned and cooked through , about 8 minutes
drain grease and set aside
in a medium bowl , combine ricotta with half of the mozzarella cheese
stir to combine
season with a pinch of pepper and salt
to assemble:
spread 1 cup of sauce in the bottom of a 9 x 13 baking dish
add half of the pasta in an even layer
spread with 1 / 2 cup of the sauce
spread with ricotta mixture
i found it easier to drop by tablespoons , evenly distributed , and let set for a minute and then it was easier to spread
add sausage
spread 1 cup more sauce over top
top with remaining rigatoni and 1 1 / 2 cups sauce
any remaining sauce may be served on the side
sprinkle with remaining mozzarella over top
place baking dish on a baking sheet and transfer to oven
bake until bubbly 35 to 40 minutes
baked rigatoni
in a big skillet , heat oil over medium heat, cook onion and green pepper until tender, add next 12 ingredients, simmer , uncovered , for 30 minutes, remove bay leaf, toss rigatoni with butter, mix eggs , ricotta and parmesan cheese, stir into the rigatoni mixture and transfer to a 13x9 inch casserole dish, top with tomato mixture, bake at 350 degrees for 30-40 minutes or until heated well, sprinkle with additional parmesan cheese , if desired
baked rigatoni   sausage  tuscan style
preheat oven to 350 degrees
in dutch oven over medium-high heat , cook sausage with the minced garlic until sausage is not longer pink and crumbled
drain
stir in tomato sauce , beans and italian seasoning
reduce heat and simmer until heated through , about 5 minutes
meanwhile , cook rigatoni according to package directions , just until al dente
drain and lightly butter
add cooked pasta to the meat sauce and toss until well coated
spray a 13x9x2-inch baking dish with pam
pour half of the pasta mixture in pan
sprinkle half of the mozzarella cheese evenly on top
repeat
sprinkle grated romano cheese on the top
cover with foil and bake for 20 5- 25 minutes or until cheese is melted
garnish with chopped parsley and serve with crusty garlic bread and a salad
baked rigatoni  dallas morning news
preheat oven to 400 degrees
heat oil in a large saucepan over medium heat
add garlic and cook until golden but not browned , about 1 minute
add tomatoes and their juices , red pepper flakes , oregano , salt , and sugar
bring to a boil
reduce heat to medium low and simmer until sauce thickens slightly , about 20 minutes
stir in cream and 1 / 2 cup of parmesan cheese
meanwhile , cook the rigatoni according to package directions
add the drained rigatoni to sauce and toss to coat
transfer to a 2 quart casserole and top with remaining cheese
bake for 20 minutes
let rest for 10 minutes before serving
baked rigatoni and sausage
cook pasta according to package directions
drain
meanwhile , in a large skillet , cook sausage until brown on all sides
remove from pan
slice into thin pieces
return meat to pan
add onion and garlic
cook until onion is tender
drain
stir in hot pasta and ricotta cheese
blend well
pour 1 cup spaghetti sauce on bottom of a 3-quart casserole dish
spread one-third pasta mixture over sauce
cover with 1 cup spaghetti sauce
sprinkle 3 / 4 cup mozzarella cheese and 1 tablespoon parmesan cheese over sauce
repeat layers of pasta mixture , sauce , and cheeses twice , ending with parmesan cheese
cover , bake at 400 degrees f
for 20 to 30 minutes or until hot and bubbly
baked rigatoni cake
preheat oven to 400 degrees, bring a large pot of water to a boil, add salt, add pasta, cook until slightly underdone, drain , rinse in cold water , and drain, toss pasta with 1 tablespoon oil to coat, set aside, heat 1 tablespoon oil in a large skillet over medium-high heat, add meat, cook , stirring occasionally , until browned , about 10 minutes, add garlic , 1 teaspoon salt , and pepper, cook 2 minutes more, add tomatoes, simmer until thickened , about 20 minutes, butter a 9-inch springform pan, toss pasta with parmesan cheese, tightly pack pasta into pan , standing each piece on end, spread 2 cups meat sauce on top of pasta , pushing it into holes, bake 15 minutes, sprinkle mozzarella on top, bake until cheese is pale golden , 10 to 15 minutes more, remove from oven , and let stand 15 minutes, run a knife around edge to loosen, unmold, cut into wedges, serve with remaining sauce
baked rigatoni with aurora sauce
make bechamel sauce using 6 tablespoons butter , flour and milk, stir in tomato sauce, add salt and pepper, cook pasta until al dente, drain , mix well with sauce and 1 / 2 of the parmesan cheese, turn into buttered oven dish, mix remaining cheese with breadcrumbs, top casserole with this mixture , then dot with remaining butter, bake at 425 degrees for 10 minutes
baked rigatoni with bechamel sauce
preheat oven to 425 degrees f
bechamel sauce: in a 2 quart saucepan , melt the butter over medium heat
add the flour and whisk until smooth , about 2 minutes
always stirring , gradually add the milk and continue to whisk until the sauce is smooth and creamy
simmer until it is thick enough to coat the back of a spoon
this will take approximately 10 minutes
remove from heat and stir in nutmeg , 1 / 2 cup fontina , prosciutto and season with salt and white pepper
set aside
in a large pot , bring to a boil 6 quarts of salted water
add the rigatoni and cook for about 5 minutes
since you will be cooking the pasta a second time in the oven , you want to make sure the inside is still hard
drain in a colander
return pasta to the pot and pour in bechamel sauce
using a wooden spoon , mix well until all the pasta is coated with the sauce
into a greased 13 by 9-inch baking dish , pour the pasta with cream sauce
smooth out top and sprinkle with remaining 1 / 2 cup fontina
dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown
baked rigatoni with cauliflower in a spicy pink sauce
position rack in center of oven and preheat to 450 degrees
bring well-salted water to boil in a large pot with a pasta insert
grease a 9x13" baking dish with 1 tablespoons olive oil
pour off 1 cup of juice from 1 of the cans of tomatoes and discard it
in a blender or a food porcessor , puree both cans of tomatoes with their remaining juice and set aside
heat remainin 2 tablespoons olive oil in a 6-8 quart dutch oven over medium-high heat
when oil is shimmering , about 1 minute , add onions and 1 / 4 teaspoons of salt and cook , stirring occasionally , unti nicely browned , 5-10 minutes
push the onion to the side of the dutch oven and add the garlic
cook until it just starts to sizzle and becomes fragrant , about 10 seconds
add pureed tomates and cream , plus remaining 1 teaspoons salt
bring to boil over medium-hihgh heat , reduce to a gentle simmer , and cook for 10 minutes , stirring occasionally , so that sauce thickens a bit
add parsley and red pepper flakes and cook until flavors are melded , about 5 minutes more
taste for salt and pepper and remove from heat
meanwhile , when salted water comes to boil , cook rigatoni until al dente , about 10 minutes
drain pasta , reserving pasta water in pot
add pasta to sauce
return water to a boil and add cauliflower to pot
cook cauliflower until barely tender , about 2 minutes
drain and add to sauce
add 1 1 / 2 cups of fontina cheese to pasta mixture and toss well
transfer to prepared baking dish and spread evenly
top pasta with remaining 1 cup of fontina cheese and then the parmigiano-reggiano
bake , uncovered , until cheese is golden brown , about 15 minutes
let pasta rest for 10 minutes before serving
baked rigatoni with eggplant and sausage
bring a large pot of salted water to a boil over high heat for the pasta
oil a 9x13 pan with olive oil
heat a 3 tbsp of olive oil in a large skillet over medium-high heat
add the sausages and toss in the hot oil for 3 to 4 minutes , you want them nicely browned on the outside but still rare on the inside
put the sausages in the baking dish
turn the heat down to medium
add 1 / 3 cup of oil to the skillet and get it hot
add as many eggplant pieces as you can comfortably fit in a single layer and sprinkle well with salt
cook , turning , for 7 to 8 minutes , until the eggplant is nice and browned , crisp on the outside and soft on the inside
use a spatula to put the eggplant into the baking dish with the sausage
cook the rest of the eggplant pieces , adding more oil to the pan , as needed , and putting the finished eggplant into the baking dish
add another 3 tbsp olive oil to the skillet , then the onion and garlic , and cook for 3 to 4 minutes , until translucent
dump the whole can of tomatoes and their juices into a bowl and crush the tomatoes with your hands to break them up
add that to the pan with the basil and cook it down until pulpy and relatively thick
this will take about 15 minutes
add the rigatoni to the boiling pasta water , give it a stir , and cook for 6 to 7 minutes , it should be slightly firm as it will cook further in the oven
ladle out 1 / 2 cup of the pasta cooking water and reserve
the drain the rigatoni
preheat the oven to 450f
chop the sausages into nice big , bite-size chunky pieces and return the pieces to the baking dish
add the tomato sauce , rigatoni , and the reserved pasta water
break up half the mozzarella over the mixture , season with salt and pepper , and gently mix with your hands or a spatula until combined
dust with the parmigiano and drizzle with olive oil
bake for 15 minutes
spread the remaining mozzarella in an even layer over the top and continue to bake for another 10 minutes or until golden brown and bubbly
baked rigatoni with four cheeses
preheat oven to 350 degrees f
grease a 9 x 13 inch baking dish with butter
heat 1 tablespoon of oil in a large stock pot over medium-high heat
add the suasage and saute until crisp and golden brown , about 20 minutes
remove sausage from pan and set aside
if there is less than 1 / 4 cup drippings in the pan , add more oil
reduce heat to medium
add garlic and saute until light brown
add the flour and stir for 2 minutes
gradually add in the milk , stirring with each addition
bring to a boil over medium-high heat
reduce the heat and simmer until the sauce thickens slightly , whisking often , about 5 minutes
gradually whisk in all the cheeses
boil the rigatoni only about 7 minutes
drain pasta well and add to the pot with the cheese sauce
add the parsley , basil , black pepper , and reserved sausage
toss well to completely coat the pasta
pour pasta mixture into the baking dish
heat the remaining 1 tablespoon of oil in a large skillet over medium heat
add the garlic powder , remaining parsley , and bread crumbs and toss to coat
sprinkle the bread crumbs over the pasta mixture
drizzle the top with remaining olive oil and bake until the top is golden brown , about 30 minutes
baked rigatoni with ham and feta
spray 13x9x2 glass baking dish with nonstick cooking spray, pour cooked , drained pasta into dish, mix in ham , tomatoes , cheeses and thyme, pour half& half over, sprinkle with salt and pepper and toss to blend, make sure you mix the cheeses in well, cover with foil, bake pasta at 375 for 30 minutes, uncover , sprinkle with parmesan cheese and bake additional 10 minutes
baked rigatoni with kalamata olives
preheat oven to 375f, cook pasta according to directions , making sure to keep it al dente, drain and place back in cooking pot, set aside, meanwhile , in skillet cook sausage and onions until sausage is done, drain well and set aside, in same skillet add olive oil and garlic and cook 1-2 minutes, return sausage and onion to pan with garlic, add tomatoes , tomato sauce , and water, stir well, cook at a high simmer, add olives, cook until sauce has reduced slightly , about 15 minutes, turn off heat, stir in basil, pour tomato sauce over pasta and toss to coat well, place layer of 1 / 3 of pasta in bottom of pam sprayed casserole, top with 1 / 2 of mozzarella, top with another third of pasta, top with remaining mozzarella, repeat with final layer of pasta, cover with foil, cook in oven for thirty minutes, remove foil and top with parmesan, cook an additional 15-25 minutes
baked rigatoni with meat sauce
in a medium frying pan , heat the oil and butter over low heat
add the onion , carrot , celery , garlic , parsley and basil and cook until very soft , about 20 minutes
raise the heat to moderate , add the ground beef , fennel seed , salt and pepper and cook , stirring , until the meat is no longer pink , about 5 minutes
add the wine and cook until almost evaporated , about 5 minutes
add the tomatoes with their juice and simmer , covered , for 30 minutes
stir in the parmesan
heat the oven to 350f
in a large pot of boiling , salted water , cook the rigatoni until almost done , about 12 minutes
drain
lightly oil a 3 quart oval baking dish
toss the pasta with the meat sauce and put half of it in the baking dish
top with half the mozzarella
repeat with remaining pasta and mozzarella
bake until the pasta is piping hot , about 20 minutes
baked rigatoni with meatballs
meatballs:
in bowl , beat egg lightly
mix in onion , crumbs , garlic , parmesan , oregano , salt and pepper
mix in turkey
shape heaping tablespoonfuls into balls
in large skillet , heat oil over medium-high heat
cook meatballs , in batches if necessary , for 8-10 minutes or until browned on all sides
transfer to paper towel-lined plate
add onion , garlic , mushrooms , green pepper , basil , sugar , oregano , salt , pepper and 2 tb water to skillet
cook over medium heat , stirring occasionally , for about 10 minutes or until vegetables are softened
stir in tomatoes and tomato paste
bring to boil
add meatballs
reduce heat and simmer for 30 minutes or until slightly thickened
meanwhile , in large pot of boiling salted water , cook rigatoni for about 8 minutes or until pasta is tender but firm
drain and return to pot
add tomato sauce , stirring to coat rigatoni
transfer to 11x7-inch baking dish or 8-cup shallow oven casserole
sprinkle mozzarella , then parmesan evenly over top
bake in 400f oven for about 20 minutes or until cheese is melted and top is golden