formido/recipes-20k huggingface dataset:
baked curry chicken with a side of coconut rice
grease a 9x9 baking pan with cooking spray , and set aside
preheat the oven to 375 degrees f
arrange the chicken breasts in a single layer in the baking pan
melt the butter in a small saucepan over medium heat
whisk in the honey , mustard , dry mustard , garlic , lemon juice , curry powder , and salt , stirring until smooth
pour about 2 / 3 of the sauce over the chicken
cover the pan with aluminum foil , and bake for 10 minutes ,
then , uncover and baste with sauce
continue baking , uncovered , basting occasionally , until the chicken is cooked through , 15 to 20 minutes
once you put the chicken in the oven , start the rice
combine the coconut milk , water , rice , ginger , and salt in a medium saucepan , and bring to a boil
once it boils , reduce the heat to a very low heat until the liquid is absorbed and the rice is tender , about 20 minutes
a few minutes before serving the rice , stir in the toasted coconut
baked curry puffs
in a wok or pan , heat a little oil and fry chopped garlic until golden add onion and ginger
add in the minced meat and fry for 2 minutes breaking up the meat into small pieces
add potatoes , cook for further 2-4 minutes
add the curry powder , water , sugar salt and pepper and simmer over a medium low heat stirring occasionally to prevent burning , until the potatoes are almost soft
you may need to add a little extra water if there is no sauce left
add in the mixed vegetables and coriander last and cook for a further 2 - 3 minutes until the vegetables are just starting to soften
remove from heat and cool
cut the puff pastry into 4 inch by 4 inch squares
put some filling onto one half of the square
brush edges with a little water and fold over pastry to make a rectangle or triangle shape
use a fork press the sides together to seal the edges of the puff pastry , and also the makes a nice pattern
brush the puffs with the egg wash
bake in a preheated oven 185c until a nice golden colour
arrange the curry puffs on a serving platter and serve with dipping sauce
baked curry tofu
preheat oven to 425 degrees
combine orange juice , lime juice and curry powder in a 9 x 13 glass or ceramic baking dish
drain tofu
cut block of tofu horizontally into three pieces
then , with pieces stacked on top of each other , cut tofu on the diagonal from one corner to the other
repeat the cuts on the other two corners
you should have 12 triangles of tofu
place tofu pieces in a single layer in the baking dish and turn to coat with the marinade
bake the tofu for about 25 minutes , turning once , until the marinade is absorbed and the tofu is browned
serve immediately or use cold or at room temperature as a sandwich filler
baked custard
preheat oven to 350 degrees
in a large saucepan , scald until nearly boiling the 4 and a half cups milk
combine in a large bowl: the egg whites , honey and salt
pour into scalded milk and add the vanilla
blend well
pour custard into a large ovenproof casserole dish and place the dish in a baking pan filled with one inch of water
set in oven
bake for 50 to 60 minutes , or until knife inserted in center comes out clean
variations: sprinkle with a little cinnamon just before baking
2% milk makes a firmer custard
don't use reconstituted nonfat dry milk in this recipe
serve hot or chilled , whatever your preference
baked custard cups
combine first 5 ingredients , stir until blended, slowly add scalded milk , stirring constantly, pour into 4 custard cups, set cups in 9x9 inch baking pan, pour 1 inch hot water into pan, bake at 350 for 35 minutes , or until knife comes out clean, remove from pan , cool, chill
baked custard with berries
heat oven to 350
blend eggs , sugar , salt and vanilla
gradually stir in scalded milk
pour into twelve 6 oz custard cups
sprinkle with nutmeg
place cups in 2 baking pans , 13 x 9 x 2
pour very hot water into pans to within 1 / 2 inch of tops of cups
bake about 45 minutes or until knife inserted halfway between center and edge comes out clean
remove cups from water and chill
unmold and top with fresh sweetened berries
may top with a dollop of whipped cream dusted with nutmeg or a sprig of mint , if desired
baked custard with coffee sauce
in a large mixing bowl use a rotary beater or wire whisk to lightly beat eggs just until mixed
stir in milk , sugar , 1-1 / 2 teaspoons vanilla , and the salt
place an ungreased 4-1 / 2- or 5-cup ovenproof casserole dish or ring mold , in a 13x9x2-inch baking pan
set the baking or roasting pan on the oven rack
pour the egg mixture into the mold
pour boiling or very hot tap water into the pan around the mold to a depth of 1 inch
bake in a 325 f
oven for 35 to 45 minutes or until a knife inserted near the center comes out clean
remove mold from water in pan
cool custard in the mold on a wire rack
cover and chill in the refrigerator for 2 to 24 hours before serving
in a saucepan combine water , corn syrup , cornstarch , and instant coffee crystals
cook and stir over medium heat until mixture is bubbly
cook and stir for 2 minutes more
remove mixture from heat
stir in the 1 / 4 teaspoon vanilla and , if desired , coffee liqueur
cover and chill sauce in the refrigerator until serving time
to serve , remove custard from mold
serve sauce with chilled custard
serves 8
baked cut okra
preheat oven to 450 degrees
mix okra , corn meal , salt and pepper in a baking dish until the okra is thoroughly coated with the corn meal
slice the butter on top of the okra
bake for 45 minutes , turning half-way through with a spatula so the okra will brown evenly
remove from oven and drain on a paper towel
baked dates in cheddar rosemary pastry
in food processor , pulse butter , cheddar , rosemary , flour , salt , and cayenne until mixture resembles cornmeal
add vinegar and 2 tablespoons cold water and pulse until mixture holds together
on a piece of plastic wrap , form dough into a 6 inch square
cover with more plastic wrap
chill for at least 1 hour
preheat oven to 400f
on a lightly floured surface , roll dough out into a 12 inch square
cut square into 48 1 inch by 3 inch strips
wrap each date with a strip , then arrange on 2 baking sheets
bake about 15 minutes , until lightly golden
serve hot
leftover pastry strips make delicious crackers
baked deli sandwich
preheat oven to 400
on a baking sheet coated with non-stick cooking spray , roll dough into a small rectangle
let sit for 5 to 10 minutes
combine butter , garlic salt , basil , oregano and pizza seasoning
roll out dough into a 14 inch by 10 inch rectangle
brush with half the butter mixture
layer first the ham , then the mozzarella , then the turkey and then the cheddar cheese lengthwise down one side of the dough to within 1 / 2 inch from edges
fold the dogh over and pinch edges firmly to seal
brush top with remaining butter mixture
bake for 10 to 12 minutes or until golden brown
cut into 1 inch slices
serve with pizza sauce
baked delicata squash with lime butter
preheat oven to 350 degrees
cut squash in half lengthwise and remove fibers and seeds
place cut-side down in a glass baking dish and add water to the dish to a depth of 1 / 4 inch
bake 30 minutes or until squash is soft but not mushy
remove from oven
in a small bowl , combine butter , lime juice , and chili powder
stir until well blended
season with salt and pepper
spoon the butter mixture into baked squash cavities and serve hot
baked denver omelet
preheat oven to 400 degrees
in a medium bowl , whisk together the eggs , milk , salt and pepper
place a nonstick or lightly greased baking sheet on an oven rack place at 2 / 3 of the oven's height
pour egg mixture into pan
bake 10 or 15 minutes or until the eggs are set but glossy
while the eggs are baking , saute the mushrooms , onion , and pepper together
remove the baked omelet from the oven
cut omelet into four squares
place a square on each of four plates
spoon 1 / 4 of the vegetable filling over each square
sprinkle each with 1 / 4 cup of the shredded cheese
fold each omelet square in half to form either a rectangle or a triangle
if desired , garnish with a bit more cheese and some parsley
baked denver sandwiches
arrange 4 slices of the bread , buttered-side down , in an 8" or 9" square pan
sprinkle with cheese , ham , bell pepper , and green onion
top with remaining slices of bread , buttered-side up
beat eggs with remaining ingredients and pour mixture over the sandwiches , cover and chill in the fridge for up to 8 hours or bake at once at 375 degrees for 35-45 minutes
baked deviled crab
preheat oven to 400, cook onions and peppers until tender, mix all ingredients in a large bowl, pour mixture into an ungreased casserole dish, bake at 400 for 25 minutes
baked dijon chicken
rinse chicken and pat dry
place chicken breasts in a single layer in a 13x9 in glass baking dish
in a small bowl , mix together the remaining ingredients
sprinkle chicken breasts with a little salt
spread mustard mixture over the top of each chicken breast
bake , uncovered , in a 375 oven for 15-20 minutes or until chicken is tender and no longer pink
baked dijon salmon
preheat oven to 400, in small bowl stir together mustard and honey, set aside, in another bowl mix together corn flake crumbs , butter , parsley and garlic, spread mustard mixture over salmon fillet , top with crumb mixture, bake 10-15 minutes or till fish is cooked through and flakes easily with fork, cooking time varies on thickness of salmon, season as desired with salt and pepper, serve with lemon wedges
baked dijon salmon fillets
preheat oven to 400f, line a shallow baking pan with foil, place salmon , skin side down , on foil, spread a thin layer of mustard over each fillet, season with salt and pepper, top with bread crumbs and drizzle with butter, bake 15 minutes or until salmon flakes with a fork
baked donut muffins
preheat oven to 350 degrees
in a mixing bowl , cream the margarine and sugar
beat in the egg
add the dry ingredients and then the milk
in a greased 12-muffin pan , fill each cup 2 / 3 full with batter
bake 20-25 minutes until done
when done , but not completely cooled , roll each muffin top in the cinnamon sugar
baked donuts
place 1 / 3 cup of the warm milk in the bowl of an electric mixer
stir in the yeast and set aside for five minutes or so
be sure your milk isn't too hot or it will kill the yeast
stir the butter and sugar into the remaining cup of warm milk and add it to the yeast mixture
with a fork , stir in the eggs , flour , nutmeg and salt , just until the flour is incorporated
with the dough hook attachment of your mixer beat the dough for a few minutes at medium speed
this is where you are going to need to make adjustments - if your dough is overly sticky , add flour a few tablespoons at a time
too dry ? add more milk a bit at a time
you want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth
turn it out onto a floured counter-top , knead a few times , and shape into a ball
transfer the dough to a buttered bowl , cover , put in a warm place , and let rise for an hour or until the dough has roughly doubled in size
punch down the dough and roll it out 1 / 2-inch thick on your floured countertop
most people don't have a doughnut cutter , instead i use a 2-3 inch cookie cutter to stamp out circles
transfer the circles to a parchment-lined baking sheet and stamp out the smaller inner circles using a smaller cutter
if you cut the inner holes out any earlier , they become distorted when you attempt to move them
cover with a clean cloth and let rise for another 45 minutes
bake in a 375 oven until the bottoms are just golden , 8-10 minutes - start checking after 8
meanwhile , place the butter in a medium bowl
place the sugar and cinnamon in a separate bowl
remove the doughnuts from the oven and let cool for just a minute or two
dip each one in the melted butter and a quick toss in the sugar bowl
serve immediately
baked donuts  extremely easy
spray a donut pan with any cooking spray
heck , butter would work !
make the cake mix as directed ,
pour it into the donut pan
i would recommend to fill it to where there is just a little bit of the hole thingy showing
bake on directed temperature on the box
check every two minutes , these things bake fast !
when you think there are fully baked , take out to cool
then ice !
enjoy this amazing donut !
baked double chocolate donuts  gluten free
preheat oven to 375 degrees
spray a 6 hole donut pan with non-stick cooking spray
in a medium bowl blend together the flour , tapioca starch , cocoa , sugar , gum , baking powder , salt , cinnamon and buttermilk powder
in a small bowl beat together the eggs , oil and 2 tablespoons water
pour the mixture into the dry ingredients and mix until well combined
if mixture is to thick add in additional water until a smooth , thick , cake batter consistency is achieved
spoon the mixture into the prepared pan , smoothing with a spatula
place in pre-heated oven and bake for 10 to 12 minutes
allow to rest in pan a minute or two and then turn out onto a wire rack to cool for a few minutes
in a small bowl , blend together the coconut oil , cocoa , 1 1 / 2 tablespoons hot water , sugar and vanilla
stir until smooth adding in additional water as needed
place the cooling rack with donuts on a cookie sheet and spoon the chocolate glaze over the donuts allowing the glaze to drip down sides
immediately top with topping of choice
i
e
, peanuts , coconut or nonpareils
enjoy !
baked doughnuts
sprinkle the yeast over the warm water in a small bowl and let it dissolve for 5 minutes
put the milk and shortening in a saucepan and heat until the shortening is melted
cool to lukewarm
pour the yeast mixture into a large mixing bowl and add the milk mix
stir in the 1 / 4 cup sugar , salt , nutmeg , eggs and 2 cups flour
beat briskly until well blended
add the remaining 2 1 / 2 cups flour and beat until smooth
cover the bowl and let double in bulk , about 1 hour
dust a board generously with flour and turn the dough mass onto it
this dough is soft and needs enough flour on the board to prevent sticking , but is easy to handle
pat the dough into a round about 1 / 2 inch thick
use a 3 inch doughnut cutter and cut out the doughnuts , placing them on greased baking sheets , 1 inch apart
these don't spread much
they rise
preheat oven to 450f let the doughnuts rest and rise for 20 minutes uncovered
bake about 10 minutes or a little longer , until they have a touch of golden brown
remove from the oven
have ready the melted butter and a brush
on a sheet of wax paper , spread the cinnamon sugar
brush each doughnut and doughnut hole with butter and roll in the cinnamon sugar
serve hot
baked dried beef dip
preheat oven to 325 degrees f
combine all ingredients in a small ovenproof casserole dish
bake at 325 f for 30 minutes or until bubbly
serve warm with crackers
serving suggestions: hollow out a large round bread loaf , place dip in center , wrap in tin foil and bake , vented , until dip is heated through
baked dulce de leche apples
chop and mix filling , then stuff the apples and wrap in tinfoil, place on semi-hot coals and cook for about 20 minutes, after cooking , place one or two marshmallows in apple center, close tinfoil over apples for a few minutes, then , open and eat
baked egg and asparagus gratins
preheat the oven to 350
in a pie plate , toss the bread crumbs with the melted butter
bake for 6 minutes , stirring once , until golden
meanwhile , fill a medium saucepan with water and bring to a rapid boil
add the asparagus and cook until crisp-tender , about 3 minutes
drain the asparagus and refresh under cold running water , then pat dry
in a small saucepan , simmer the heavy cream with the sliced garlic
season with salt and pepper
arrange the asparagus in 4 individual-size gratin dishes and season with salt and pepper
crack 2 eggs into each gratin dish , pour the garlic cream on top and sprinkle all over with the buttered crumbs
bake the eggs for 15 minutes , or until the whites are firm and the yolks are still runny
serve at once
baked egg and cheese sandwiches
butter one side of each slice of the bread
place 2 cheese slices and a portion of the the green onion between 2 slices of bread , buttered side inches
place sandwiches side by side in a 13 9-inch baking dish
beat eggs , italian seasoning , salt and pepper with milk
pour over sandwiches and let stand for 1 hour or overnight in fridge
bake 1 / 2 hour at 350 degrees f or until hot through and the egg mix is set
serve with cream of mushroom soup slightly diluted with milk , heated and poured over the top if desired
baked egg boats
preheat oven to 350 degrees f
cut a deep v through the tops of each baguette until about a 1 / 2 inch to the bottom
partially unstuff the baguettes
set aside
place the eggs and cream into a mixing bowl and lightly beat together
whisk in the remaining ingredients and lightly season with salt and pepper
divide and pour the mixture into each baguette boat and place onto a baking sheet
bake for 20 to 25 minutes or until golden brown , puffed and set in the center
season with salt and pepper
allow to cool for about 5 minutes , cut and serve
baked egg custard
bring milk just to a boil and add beaten eggs and remaining ingredients
whisk well
pour into a buttered casserole dish and bake in a 350 preheated oven for 30 minutes
enjoy
baked egg custard  low carb
using custard or desert dish , beat eggs well, add splenda and flavoring, stir cream or half& half into eggs and mix well, sprinkle with nutmeg or cinnamon, place in microwave and cook on 50% power for about 5-6 minutes, custard will rise and fall as it cooks, knife should come out clean when inserted in center of custard
baked egg custard with gruyre and chives
preheat oven to 350f with rack in middle
butter a 2-quart shallow baking dish
sprinkle gruyre and chives evenly in dish
blend eggs , milk , cream cheese , and nutmeg in a blender with 1 / 2 teaspoon pepper and 1 / 4 teaspoon salt until smooth
pour egg mixture over gruyre and chives in dish and bake until puffed , set , and golden , 35 to 45 minutes
serve warm or at room temperature
baked egg in ham cups with parmesan and green onion
preheat oven to 375f, oil your ramekin, place the ham inside of it , making a nice cup, crack your egg into the center, top with green onion and cheese, salt and pepper to taste, bake for 15-20 minutes, i prefer the yolk still runny -- less time, pop onto your plate and serve
baked egg in tomato
cut tops off tomatoes
scoop out the centres and discard
sprinkle with a little salt and place , cut-side down , on paper towel for 15 minutes to drain
preheat oven to 180c
pack rice into tomatoes and top with the pesto
use crumpled foil to make a nest for each tomato and place on a baking tray
break an egg into each tomato , and bake with the tops for about 20 minutes or until cooked
serve immediately seasoned with pepper
baked egg muffins
place the bacon in a large , deep skillet , and cook over medium-high heat , turning occasionally , until evenly browned , about 10 minutes
drain the bacon slices on a paper towel-lined plate
crumble and set aside
preheat an oven to 375 degrees f
grease muffin cups
combine the melted butter and maple syrup in a small bowl
flatten a piece of bread with a rolling pin
brush the bread with the butter mixture
line the muffin cup with the flattened bread
repeat with the remaining bread slices
bake in a preheated oven until the bread crisps , about 3 to 5 minutes
sprinkle crumbled bacon into the bottom of the toast cups
crack an egg into each cup
season with salt and pepper to taste
top each egg with 1 tablespoon of heavy cream and 1 tablespoon cheese
bake until the whites are just set , about 10 to 14 minutes or until the eggs are cooked to your taste
baked egg rolls
combine celery and carrot in food processor , and pulse 10 times or until finely chopped
combine celery mixture and cabbage in a medium bowl
cover with plastic wrap
vent
microwave at high 5 minutes
drain
heat vegetable oil in a large nonstick skillet over medium-high heat
add onion , 1 / 2 teaspoon ginger , and garlic
saut 2 minutes
add turkey
cook 5 minutes
remove from heat
stir in cabbage mixture , 1 1 / 2 tablespoons soy sauce , and pepper
cover and chill 15 minutes
place 1 egg roll wrapper at a time onto work surface with 1 corner pointing toward you
trim 1 inch off right and left corners of wrapper
spoon 3 tablespoons turkey filling into center of wrapper
fold lower corner of egg roll wrapper over filling
fold in trimmed corners
moisten top corner of wrapper with egg white
roll up jelly-roll fashion
repeat procedure with remaining wrappers , turkey filling , and egg white
lightly coat egg rolls with cooking spray , and place , seam side down , on a baking sheet coated with cooking spray
bake at 425 for 18 minutes or until golden brown
to prepare sauce , combine 3 / 4 cup soy sauce , vinegar , sesame oil , and 1 tablespoon ginger
serve with egg rolls
garnish with green onions , if desired
baked egg supreme sandwich
cut bread lengthwise and hollow out top and bottom
spread half the butter and all of mayo inside bread shell
line bottom bread shell with ham , turkey and bacon
top with tomato , onion and honey mustard
in frying pan add remaining butter and eggs cooking til almost set , but not hard scrambled
spoon into bottom bread shell and top with cheeses
cover with bread top
wrap in greased foil and bake at 375 for 15 minutes or until heated thru
cut and enjoy
baked eggplant  aubergine  ala ce ce with tomato mushroom gravy
preheat oven to 400
place baking pan in oven for about 6 minutes
take out hot pan and spray with pam
mix cornmeal , flour , sugar and pepper in shallow pie plate , while pan is heating
put milk in another shallow pie plate
coat each eggplant slice in milk , then in cornmeal and flour mixture
place breaded eggplant on the baking pan
spray the slices with pam
bake for 15 minutes
take out of oven and turn slices over
bake for 10 more minutes
take out
cover and keep warm
in medium saucepan add diced tomatoes , mushrooms with liquid
heat
add 1 tsp flour to 1 / 4 cup milk
stir
add any leftover milk and breading mix
wisk to mix until blended
add sugar or splenda
slowly stir in to tomato mushroom mixture and stir until thickened
use as gravy over eggplant slices or place the cooked eggplant slices in a flat casserole dish , spoon the sauce over and then add shredded cheese on top and bake for 15 minutes 400
baked eggplant  aubergine  and ricotta
preheat oven to 450
place sliced eggplant in baking dish sprayed generously with cooking spray
coat eggplant well with spray
salt and pepper to taste
roast uncovered for 20 minute
while eggplant is roasting , combine ricotta , parmesan , egg substitute , and oregano
mix well
layer casserole
1 / 4 eggplant , 8oz
pasta sauce , half cheese mixture
repeat until all ingredients are used
bake uncovered for 20 to 25 minutes
baked eggplant  aubergine   tomato   pasta gratin
heat the olive oil in a large saucepan
add onion , garlic and saute until tender
add tomatoes , tomato paste , basil and oregano and bring to a boil
simmer 30 minutes until thick and season with salt and pepper
heat more olive oil in a large skillet and fry the eggplant slices in batches until golden on both sides
drain on paper towels
toss cooked pasta with the tomato sauce
grease an 8 cup gratin dish 9 x 9
arrange ingredients as follows: 1 / 3 eggplant slices , 1 / 2 tomato / pasta mixture , 1 / 3 eggplant , half mozzarella slices , 1 / 2 half tomato / pasta , 1 / 3 eggplant , rest of cheese
bake uncovered about 30 minutes
baked eggplant and ricotta rolls
preheat oven to 200 degrees celsius spray large baking trays with oil spray to lightly grease , cut eggplants into 16 or so 1cm thick slices lengthways
arrange eggplant in a single layer , on the repared trays
lightly spray with olive oil spray
bake in oven for 10 minutes or until golden
meanwhile , mix the basil , ricotta , and three quarters of the parmesan in a medium bowl
taste and season well with pepper
place 1 tablespoon of the ricotta mixture on one eggplant slice
roll up firmly to encose fulling
place the roll , seam side down , in a 30 x 20cm baking dish
repeat with the remaining ricotta mix and eggplant slices
pour the sauce evenly over the rolls , sprinkle with the remaining parmesan and the mozzarella
bake in oven for 10 minutes or until the mozzarella melts
serve with polenta , if desired