formido/recipes-20k huggingface dataset:
baked macaroni and cheddar
preheat oven to 400 degrees fahrenheit
bring water to a boil
cook macaroni to al dente stage according to package directions
drain well
melt butter in a saucepan over medium-low heat
whisk in flour and cook , stirring constantly , for 2 minutes
whisk in milk and continue cooking , stirring constantly , until sauce thickens , about 5 minutes
stir in salt , pepper and paprika and remove from heat
stir in 1 / 4 cup of the cheese
spread half the macaroni over the bottom of a lightly greased 1 quart baking dish
spread half the remaining cheese over the macaroni
top with remaining macaroni
pour sauce over the macaroni
top with the remaining cheese
bake until bubbly and lightly browned , about 20 minutes
let rest 5 minutes before serving
baked macaroni and cheese
boil water with 1 tsp salt in 3-qt saucepan, add macaroni and cook until tender but firm, drain, grease 2-qt baking dish and preheat oven to 350f, in 1-qt saucepan over medium heat , melt 2 tbsp butter and toss in breadcrumbs, set aside, in 2-qt saucepan over medium heat , melt remaining butter, add onion and cook until tender , about 5 minute, blend in flour , mustard , pepper and 1 tsp salt, stir in milk, cook until thickened - stirring continuously, remove from heat , stir in cheese, pour macaroni into baking dish and pour cheese over macaroni, sprinkle crumb mixture over top, bake for 20 minutes uncovered
baked macaroni and cheese  ronnie mac
preheat oven to 350 degrees, cook macaroni , throw in angel hair for last three minutes of cooking time, drain pasta and return to pot, add butter and egg to pasta , mixing thouroughly, slowly add shredded cheese stirring constantly , reserve 3 / 4 cup for topping, turn pasta into a buttered 2 quart casserole, dissolve mustard , cayenne , salt , pepper and garlic powder in hot water, add to milk, pour milk mixture over pasta, top with remaining cheese, bake in oven 35 - 40 minutes
baked macaroni and cheese   deen bros
preheat oven to 350 degrees f
grease a 9x13-inch baking dish
set aside
in saucepan , cook macaroni according to package directions
drain
return macaroni to saucepan
while macaroni is hot , add the cheeses to the pan
stir well
spread the macaroni mixture in the prepared baking dish
in a bowl , whisk together the milk , sour cream , eggs , butter , hot sauce , and salt
pour the milk mixture over the macaroni
bake for 35 to 40 minutes or until golden brown and bubbling
let stand for 10 minutes before serving
baked macaroni and cheese w  broccoli
preheat oven to 375f
coat a shallow 2-quart baking dish with cooking spray
cook pasta in a large pot of lightly salted boiling water according to package directions , adding broccoli to water 3 minutes before pasta will be done
drain pasta and broccoli and return to pot
meanwhile , in a large saucepan , melt butter over medium heat
add bread crumbs and cook , stirring often , until light golden , about 2 minutes
remove from heat and transfer crumbs to a small bowl
stir in 1 tablespoon of parmesan cheese and set aside
in same saucepan , whisk together milk and flour until blended
add onion
bring to a boil over medium-high heat , whisking frequently
reduce heat to low and simmer until thickened , about 2 minutes
remove from heat and whisk in cheddar cheese , mustard , salt , pepper and remaining 2 tablespoons of parmesan cheese
pour over cooked , drained pasta and broccoli
toss to mix and coat
transfer to a baking dish and sprinkle top evenly with bread crumbs
bake until bubbly at edges , about 20 to 25 minutes
divide into 8 pieces and serve
yields 1 piece per serving
baked macaroni and cheese with bacon
cook macaroni according to box directions and set aside, in a medium saucepan melt butter over low heat, add flour and stir constantly until smooth, turn heat to medium and add milk stirring constantly until thick, add hot sauce, stir until mixed in evenly, add pasta , bacon and cheese, mix until cheese melts , bacon is mixed in , and pasta is evenly coated, pour macaroni and cheese into a 9x13 baking dish and top according to taste, bake in preheated oven at 350 degrees for about 25-30 minutes
baked macaroni and cheese with broccoli
preheat oven to 375f
coat a shallow 2-quart baking dish with cooking spray
cook pasta in a large pot of lightly salted boiling water according to package directions , adding broccoli to water 3 minutes before pasta will be done
drain pasta and broccoli and return to pot
meanwhile , in a large saucepan , melt butter over medium heat
add bread crumbs and cook , stirring often , until light golden , about 2 minutes
remove from heat and transfer crumbs to a small bowl
stir in 1 tablespoon of parmesan cheese and set aside
in same saucepan , whisk together milk and flour until blended
add onion
bring to a boil over medium-high heat , whisking frequently
reduce heat to low and simmer until thickened , about 2 minutes
remove from heat and whisk in cheddar cheese , mustard , salt , pepper and remaining 2 tablespoons of parmesan cheese
pour over cooked , drained pasta and broccoli
toss to mix and coat
transfer to a baking dish and sprinkle top evenly with bread crumb mixture
bake until bubbly at edges , about 20 to 25 minutes
divide into 8 pieces and serve
yields 1 piece per serving
baked macaroni and cheese with cauliflower and ham
blanch cauliflower for 5 minutes
refresh under cold water
drain well
cook pasta until al dente
refresh under cold water
drain well
cook onion in 1 tblsp butter over moderately-low heat until softened
stir in flour and cook 2 minutes
whisk in milk , cream , worcestershire sauce , ketchup , mustard powder , cayenne pepper and nutmeg and bring just to a boil , stirring , and simmer for 3 minutes
preheat oven to 350f and place rack in center of oven
add 1 cup of cheddar and all of the parmesan , stirring , until completely melted
stir in macaroni , cauliflower and ham and season
mound into prepared baking dish and top with remaining cheddar
toss breadcrumbs with remaining 2 tsps butter and sprinkle over cheese
bake for 25 minutes , or until topping is golden
baked macaroni and cheese with ham
white sauce:
in medium saucepan , combine cornstarch , salt and pepper
using wire whisk , stir in milk until smooth
add butter
stirring constantly with rubber spatula , bring to boil over medium-high heat and boil 1 minute
remove from heat
stir dry mustard into white sauce
add 1 3 / 4 cups grated cheese and stir until melted
cook elbow macaroni for six minutes
drain
add cheese sauce to macaroni
stir
turn into a greased , 2-quart casserole dish
stir in ham cubes
top with reserved grated cheese
to freeze:
cover casserole with aluminum foil
seal dish in jumbo freezer bag
freeze
to prepare:
place frozen casserole in preheated 375f oven
bake for 25 minutes
remove aluminum foil
bake 25 minutes more , or until hot and bubbly
baked macaroni and cheese with meatballs
preheat oven to 350
place meatballs on a foil lined baking sheet and bake 15-20 minutes or according to package directions
cook macaroni according to package directions , drain
add milk , cheese sauce packets and sour cream , stir to combine
place meatballs in the bottom of an oven proof casserole , top with macaroni , cover with tomato slices sprinkled with parmesan
bake uncovered 25-30 minutes
baked macaroni and cheese with stewed tomatoes
preheat oven to 350 degrees
cook macaroni according to package directions and drain , rinse and set aside
in a large saucepan , over medium heat , heat the 3 cups of milk , butter , salt and pepper until hot but not boiling
in a small bowl or cup , combine 1 / 4 cup of milk with the cornstarch and stir until dissolved
slowly add this to the hot milk mixture , stirring constantly with a whisk
when mixture has thickened , remove from heat and stir in 2 cups of the cheese until melted
pour pasta into a large mixing bowl and add the cheese mixture and the stewed tomatoes
mix well until macaroni is well coated
pour into a greased 9 x 13 baking dish or 3 quart casserole and top with remaining cheese
bake for 35 to 45 , or until golden brown
baked macaroni and cheese with tomatoes
cook the macaroni according to the package directions and drain
preheat oven to 350 degrees
spray a large casserole with nonstick cooking spray
in a large microwave-safe bowl , combine the macaroni with the butter , beaten egg , and 1 3 / 4 cups of cheese
stir it thoroughly
place the macaroni mixture in the microwave oven on high for about 2 minutes to melt the cheese more thoroughly
mix it well
add the milk , salt , mustard and tomatoes to the macaroni and toss
pour the mixture into the casserole and smooth the top with a spatula
sprinkle it with the remaining cheese and bread crumbs and bake it , uncovered , for 40-45 minutes , or until it is set
serve it immediately , refrigerate it for up to 24 hours , or freeze it for up to 3 months
baked macaroni and cheese amish
cook macaroni according to package directions , drain , pour into casserole dish and add milk , cheese , salt-pepper , mix thoroughly
dot with butter , top with bread crumbs
bake 30 minutes at 325-350 degrees
baked macaroni and gouda cheese with italian sausage
preheat the oven to 350
in a large pot of boiling salted water , cook the pasta until al dente , about 11 minutes
meanwhile , heat a large , heavy-bottomed saucepan over medium-high heat
add the sausage and cook , stirring and breaking up the meat with a wooden spoon , until no longer pink , 3 to 4 minutes
transfer the sausage to a large bowl and wipe the saucepan clean
add the pasta and 1 cup caramelized onions to the sausage and stir to combine
in a medium saucepan or a microwave oven , heat the milk until steaming
return the large saucepan to the stove , add the butter and melt over medium heat
add the flour and cook , whisking constantly , for 3 minutes
whisk in the hot milk , 1 / 4 cup at a time , and continue whisking until the sauce is smooth and thick and comes to a simmer
add 2 1 / 2 cups cheese , remove from the heat and whisk until the cheese is melted , about 2 minutes
season to taste with salt and pepper
add the cheese sauce to the pasta mixture and stir to combine
butter a 9-by-13-inch baking dish and add the pasta mixture in an even layer
sprinkle the remaining 1 / 2 cup caramelized onions and 1 1 / 2 cups cheese on top
bake until golden and bubbling , about 40 minutes
remove from the oven and let rest for 10 minutes before serving
baked macaroni delight
preheat oven to 400
pan brown sausage until tender , drain and cool , then crumble coarsely
cook pasta until just tender , 2 minutes less than package directions
drain , rinse in cold water and rinse again
combine sausage , ricotta , 1 cup of mozzarella , 1 / 4 cup grated parmesan or romano and 1 / 2 cup pasta sauce and mix well
mix this into the drained pasta
cover the bottom of a large baking pan or casserole with a layer of pasta sauce , then a third of the pasta mixture and a sprinkle of mozzarella
repeat layers until all the ingredients are used , ending with the last of the mozzarella cheese and the grated parmesan or romano
bake in a preheated oven for about 25-30 minutes until cheese on top is light brown and bubbling
baked macaroni pie with cottage cheese
preheat oven to 325
in large bowl , beat eggs well
mix in cheeses and parsley well
stir in macaroni
pour mixture into a generously greased 8" x 12" pyrex baking dish
bake for 1 hour or until knife inserted in center comes out clean
let cool at least 5 minutes before serving to allow cheese sauce to thicken slightly
may need to be seasoned with pepper just before serving
baked macaroni tomatoes   cheese
cook pasta til tender but firm , drain& return to pot
beat eggs with milk& add to macaroni
cook over low heat , stirring until no liquid remains& macaroni is cooked
remove from heat& stir in tomatoes , breaking up with back of spoon , and soup
spoon of mixture into greased casserole dish& sprinkle with of cheese
top with remaining macaroni mixture& sprinkle with bread crumbs
bake , uncovered , at 375f for 25 minutes , sprinkle with remaining cheese& bake until melted
baked macaroni with cheese and tomatoes
preheat oven to 350f degrees
cook macaroni according to pkg directions
when done , drain and place in a casserole dish
in a large bowl , place the tomatoes then stir in the savory , sugar , salt , pepper , green onions and grated cheddar and stir well
pour tomato mixture over macaroni and stir to combine
lay slices of cheese over top of casserole
beat eggs with milk , then pour over casserole
do not stir
bake in preheated oven for 45 minutes
baked macaroni with three cheeses
heat the oven to broil
use 1 t of butter to generously coat a 3-quart casserole dish
bring 6 quarts of water to a boil in large stockpot
add 2 t of salt , stir briefly , then add the pasta
cook until tender and just past al dente , about 10-13 minutes , or slightly longer than package directions
drain the pasta , then transfer it to a large bowl
drizzle the olive oil over the pasta , then toss to coat
set aside
to make the sauce , in a small saucepan over low heat , bring the milk to a simmer
remove the pan from the heat
in medium saucepan over medium heat , melt 1 / 2 cup of the remaining butter , using a whisk to swirl it to ensure the butter melts completely and does not turn brown
if the butter begins to brown , lower the heat
while whisking , sprinkle in the flour
continue to whisk until the mixture just bubbles , about 2 minutes
do not let the mixture brown
while whisking , slowly pour the milk in the saucepan
continue whisking until there are no lumps
bring the sauce to a boil , then reduce the heat to low and season with salt and pepper
continue whisking until the sauce reaches the consistency of heavy cream and coats the back of a spoon , about 2 minutes
remove the sauce from the heat
whisk in 1 1 / 2 cups of the cheddar cheese , all of the monterey jack cheese and 1 / 2 cup of the parmesan cheese
whisk until the cheese is completely melted and the sauce is smooth
pour the sauce over the pasta and gently toss to coat
transfer the pasta and sauce , using a rubber spatula to scrape the bowl , to the prepared casserole dish
set aside
in small microwave-safe bowl , melt the remaining 1 t of butter by microwaving on high for about 20 seconds
add the breadcrumbs and remaining cheddar and parmesan cheeses
toss well
spread the bread crumb mixture evenly over the pasta
place the dish on the oven's middle rack and broil for 6-8 minutes , or until the edges are bubbly , and a crunchy crust forms on top
cool briefly before serving
baked mackerel
preheat oven to 400 degrees, in a saucepan over low heat combine all ingredients except for the fish, cook over low heat for about 20 minutes, remove the bay leaf, place fish in a baking dish and pour the sauce over the fish, bake for 30-40 minutes
baked mahi mahi
preheat oven to 425f, rinse fish and put in a baking dish, squeeze lemon juice on fish then sprinkle with garlic salt and pepper, mix mayonnaise and chopped onions and spread on fish, sprinkle with breadcrumbs and bake at 425f for 25 minutes
baked maine scallops
rinse scallops in cold water
shake off excess
coat with the bread crumbs and place scallops in a buttered casserole dish in a single layer
season with lemon juice , salt , and pepper
combine the butter and garlic in a small saucepan and stir over low heat till butter is melted and garlic is soft
pour over scallops
bake at 375 for 15-20 minutes or till scallops are cooked through
baked mako shark with potatoes
butter a baking dish large enough to hold the fish in a single layer, line the bottom of the dish with the potato slices, sprinkle with 1 / 2 of the parsley , put fish on top of potatoes, layer onions on top of fish, sprinkle with parsley , rosemary and pepper, drizzle on oil, bake 25 minutes at 350f add lemon juice
baked mango pudding
cream butter and sugar
then add the egg , beating well
work in the sifted dry ingredients and form a soft dough
spoon mangoes into a greased ovenproof dish and top with the cake batter
bake in an oven of 180c for about 35 minutes or until done
in the meantime , combine the cream , sugar and vanilla in a small saucepan and bring to the boil then reduce heat
then pour over the pudding as soon as it has been removed from the oven
baked mango sriracha cauliflower wings
preheat the oven to 450 degrees f
chop the cauliflower into 1 1 / 2 -2 inch pieces
mix everything under batter in a bowl until smooth and thick enough batter that can coat the cauliflower pieces well
dip cauliflower in the batter and place on parchment lined baking sheet
line the sheet with parchment or grease very well
bake for 20 minutes
glaze:
in a pan , mix all the ingredients under glaze and heat on medium
taste and adjust spice , sweet and tang if needed
you can also use fresh or frozen ripe mango puree + maple / sugar instead of preserves
once the glaze is hot , add the baked cauliflower to it
toss well to coat carefully and let the glaze come to a boil and thicken
2-3 minutes
you can use a large pan that can fit all the florets or do 2 batches
do not toss / move the florets too much
serve hot as is , with rice / grains or with any creamy cool dips like ranch
alternatively , bring the sauce ingredients to a boil and pour over the baked cauliflower , toss to coat and serve
variations:
use grape jelly or orange preserves
add a 1 / 4 cup ketchup to the glaze
use barbecue sauce or sweet and sour sauce
to make buffalo wings , mix in enough hot sauce with melted vegan butter or oil and toss the baked cauliflower in it , bake for a few minutes and serve
baked manicotti
heat oil in a large skillet over medium heat
saute onions , garlic , ground sausage , and beef until meat is well browned and crumbled
prepare manicotti shells as per package directions except cut the cook time in half
drain and cover with cool water to stop the cooking process and prevent the shells from cracking
to the ground pork / beef mixture add the spinach and ricotta cheese
when the mixture is cool , add the beaten eggs
spread 1 / 4 cup spaghetti sauce in the bottom of a 9x13 inch baking dish
gently drain the manicotti shells and carefully stuff each one with the meat and cheese mixture
place shells in prepared dish
preheat oven to 350f
prepare the white sauce by melting the butter in a small saucepan over medium heat
stir in flour and chicken bouillon
increase heat to medium-high and cook , stirring constantly , until it begins to bubble
stir in half and half and bring to a boil , stirring frequently
cook for 1 minute , stirring constantly
remove from heat and stir in parsley
pour or ladle the sauce evenly over the stuffed shells
stir the basil into the remaining spaghetti sauce
carefully pour or ladle spaghetti sauce over the white sauce , trying to layer the sauces without mixing
cover and bake for 40 minutes
remove from oven , uncover and sprinkle with parmesan cheese
bake , uncovered , for 10 minutes more
baked manicotti  bolognese ragu
i suggest making the filling a few hours ahead of time to allow the flavors of cheese , garlic and herbs to fully meld
beat the eggs and combine them with the ricotta
fold in the grated cheese , basil , parsley and prosciutto until all is well combined
cover with plastic wrap and keep in fridge until ready to use
using lasagna noodle add enough stuffing on one end and roll up jelly roll style
lay into baking pan that has been greased or coated with cooking spray
i use a 9x14" pan which perfectly holds 12 manicotti: 8 down the center and two on each side
spoon the ragu over the pasta until completely covered
bake in the oven , uncovered , for 35 minutes
remove and top with the mozzarella
return to the over for an additional 10 minutes to allow the cheese to completely melt
let stand for about 5 minutes
serve with additional sauce on the side
for the bolognese ragu you want to use a heavy pot or saut pan for this , something that holds the heat well
this will give you better control when you need to have the sauce just barely simmering
melt the butter in the saut pan over medium heat
add the next 4 ingredients and saut until the veggies are softened , about 5 minutes
add the ground beef and pork
cook the meat while using the edge of the spoon to break up the meat into small pieces
just before the meat begins to brown add the milk
return the mixture to a slow boil and allow to reduce until the milk has mostly evaporated
about 20 to 30 minutes
add the wine , return to a boil and allow the sauce to reduce until the wine is mostly evaporated , another 20 to 30 minutes
while the sauce is reducing drain and chop the tomatoes , reserving the juice
when the wine has mostly evaporated add the tomatoes , along with the reserved juice , and the red pepper
now you want to reduce the flame until the sauce is barely at a simmer- only a bubble or two at a time breaking the surface
maintain this simmer , stirring every 30 minutes or so , until the liquid is mostly evaporated
this should take about 3 to 4 hours
adjust salt and pepper to taste
the long , slow simmering gives the meat a melt-in-your mouth quality
don't be daunted by the cooking time , as it only requires you be around to give it a stir from time-to-time
baked manicotti with cheese filling
make sauce: in hot oil in 5-quart dutch oven , saute onion and garlic 5 minutes
mix in rest of sauce ingredients and 1-1 / 2 cups water , mashing tomatoes with fork
bring to boiling , and reduce heat
simmer mixture , covered and stirring occasionally , 1 hour
make manicotti: in medium bowl , combine 6 eggs , the flour , 1 / 4 teaspoon salt , and 1-1 / 2 cups water
with electric mixer , beat just until smooth
let stand 1 / 2 hour or longer
slowly heat an 8-inch skillet
pour in 3 tablespoons batter , rotating the skillet quickly to spread batter evenly over bottom
cook over medium heat until top is dry but bottom is not brown
turn out on a wire rack to cool
continue cooking until all of the batter is used
as the manicotti cool , stack them with waxed paper between them
preheat oven to 350 degrees
make filling: in large bowl , combine ricotta , mozzarella , 1 / 3 cup parmesan , the eggs , salt , pepper , and parsley
beat with wooden spoon to blend well
spread about 1 / 4 cup filling down the center of each manicotti , and roll up
spoon 1-1 / 2 cups sauce into each of two 12-by-8-by-2-inch baking dishes
place eight rolled manicotti seam side down , in single layer
top with five more
cover with 1 cup sauce
sprinkle with parmesan
bake , uncovered , 1 / 2 hour , or until bubbly
to freeze: line baking dish with large piece of foil
assemble as directed
fold foil over to seal , and freeze in dish
when frozen , remove dish
to serve: unwrap
place in baking dish , and let stand 1 hour to thaw
bake , uncovered , 1 hour in 350 degree oven
if not using a skillet with a non-stick surface , brush skillet lightly with butter for each manicotti
baked manicotti with meat sauce
make filling by mixing first 8ingredients and 1 cup parmesan cheese, blend thoroughly, cook meat with garlic and onions, sprinkle with salt and drain grease, stuff cooked noodles with filling, butter 12x15 baking dish, spoon tomato sauce in bottom of dish to cover, place stuffed shells in dish to completely fill, sprinkle meat over and around shells, spoon tomato sauce over shells generously, sprinke with 1 / 2 cup parmesan, cover with foil, bake at 350f for 45 minutes