formido/recipes-20k huggingface dataset:
baked fish with potatoes  onions  saffron and paprika
sprinkle the fish fillets with salt and arrange in a flat-bottomed bowl or pie plate
pour on the lemon juice and let it sit
in a shallow , ovenproof casserole , heat 3 tablespoons of the oil
add the potatoes in layers and sprinkle each layer with salt
turn the potatoes to coat with the oil and saute over medium heat for 2 minutes
stir in the onions , 1 / 8 teaspoon of the saffron , and 1 / 4 teaspoon of the paprika and saute for 2 minutes more
cover and cook over medium-low heat until the potatoes are almost tender , 15-20 minutes , lifting and turning the potato mixture occoasionally
preheat the oven to 375 degrees f
drain the fish and arrange over the potatoes
drizzle the remaining 2 tablespoons oil over the fish and sprinkle with salt and the remaining 1 / 8 teaspoon saffron and 1 / 4 teaspoon paprika
bake for about 15 minutes , until the fish is just cooked through
serve right from the casserole dish or transfer to dinner plates and arrange the potato mixture around and over the fish
sprinkle with parsley and serve
baked fish with ratatouille
in a large pot , heat oil over medium-high heat
add the chopped garlic to the pot and saute for 30 seconds
add in the next 5 ingredients
stir to combine
cover the pot and cook vegetables about 10 minutes or until they begin to get soft , stirring occasionally
add in the tomatoes and vinegar
stir to mix
lower heat to medium
cover and cook for about 25 minutes or until vegetables are very tender
season with salt and pepper to taste
meanwhile , sprinkle fish fillets with salt and pepper
place fillets in a lightly oiled 13x9 inch glass baking dish
spoon vegetable mixture over fish
bake , uncovered , at 375 degrees for about 20 minutes or until fish is just opaque in the center
baked fish with sour cream topping
if using frozen hake , defrost and dry with kitchen towels
lightly season the fish fillets with salt and peper and arrange in a greased oven dish
combine the sour cream , potato crisps , garlic , cheese , chives and paprika and spread over fish
bake for about 30 minutes at 400 degrees f
garnish with extra chives
baked fish with spices
place fish onto large pieces of foil
make three deep incissions with sharp knife on each side of fish
in a food processor , combine onion , garlic , ginger , lemon rind , tamarind sauce , light soy sauce and peanut oil , blend until the mixture is smooth
spread mixture on both sides and inside the fish
wrap foil around fish , secure firmly
place fish in a baking dish , bake at 180 degrees c for 30 minutes , or until fish is just cooked
baked fish with spinach
preheat oven to 375 degrees
melt 1 / 4 cup of the butter in a large frying pan over medium-high heat
add mushrooms and saute until limp
add onion , dill , bread crumbs , salt , and pepper
stir until thoroughly mixed
add thawed and drained spinach , mix but do not cook spinach
spray shallow round cake pan with cooking spray
spread spinach mixture over bottom
arrange fish on top of spinach
melt remaining butter and add lemon juice
brush fish with lemon butter and bake , uncovered , basting several times with more lemon butter until fish flakes when prodded in the thickest portion with a fork
cooking time is approximately 10 minutes per inch of fish thickness
remove from oven and pour any remaining lemon butter over fish
serve immediately
baked fish with spinach and tomatoes
preheat oven to 375 degrees, rinse spinach and place at the bottom of a glass baking dish, season fish fillets with freshly ground black pepper, lay fish on top of spinach, pour canned tomatoes on top and sprinkle with cheese, bake for 15-18 minutes
baked fish with tarragon
preheat oven to 350f, place lemon slices on bottom of large baking pan, place fish on top of lemons, pour melted butter over vish, sprinkle with chives and tarragon, cover with crushed crackers, salt and pepper to taste, bake for 20-30 minutes or until fish is done
baked fish with toasted sesame seeds
place the orange juice , brown sugar , ketchup , soy sauce , lemon juice , oil , and black pepper in a small bowl
stir well to combine
arrange the fish in a single layer in a baking dish
pour the orange juice mixture over the fillets
cover and marinate in the refrigerator for 2 hours , turning once
remove the fillets from the marinade , reserving the marinade
pour the marinade into a small saucepan
bring to a boil
reduce heat , and simmer for 5 minutes
set half of the marinade aside
place fillets on a lightly greased rack in a shallow roasting pan
broil fillets 6 inches from heat for 10 to 12 minutes , or until the fish flakes easily when tested with a fork , basting occasionally with the marinade
transfer fish to a serving platter
sprinkle the toasted sesame seeds over the fillets , and serve with the reserved marinade
baked fish with tomatoes
preheat your over to 400 degrees
spray a baking dish with non-stick spray
melt butter in a pan over medium heat
add onion and pepper and saute until softened
stir in flour , brown sugar , herbs , salt and pepper to taste , and combine well
gradually stir in tomatoes with juice
bring sauce to a boil
keep stiring until sauce has slightly thickened
place fish fillets in baking dish and top with the sauce
place dish in oven and bake for 12-15 minutes or until fish is cooked through and flakes easily
baked fish  spanish style
preheat oven to 375f
if fish is large , cut into 6 serving portions
arrange fish in ungreased 8x8-inch baking dish
sprinkle with salt and pepper
top with green pepper rings , tomato slices , and onion slices
mix together the lemon juice , oil and garlic
pour seasoned lemon juice over fish
cover
bake in oven at 375f for 15 minutes
uncover and cook until fish flakes easily with fork , about 10 to 15 minutes more
garnish with lemon slices , and serve hot
baked five spice lamb cutlets
preheat oven to 180 degrees celsius for conventional oven , or 160 degrees celsius for convection or fan-forced ovens
line a baking tray with baking paper
combine breadcrumbs , sesame seeds , five spice and chives in a large , shallow bowl
season with salt and pepper
whisk egg in a bowl
dip lamb in egg , then breadcrumb mixture
place on prepared tray
spray cutlets lightly with oil
bake for 30 minutes or until browned and cooked through , turning halfway during cooking
baked flounder
preheat oven to 350 degrees f
spray a large baking pan with cooking spray
rub the fillets on both sides with lemon juice , then salt and pepper them to taste
place the fillets in the baking disk and sprinkle evenly with tarragon
cover evenly with sour cream
bake for about 15 minutes until fish is done but not over cooked
sprinkle with chives and parsley
baked flounder    very easy
preheat oven to 350 degrees& spray large baking dish with cooking spray
rub the fillets on both sides with lemon juice , then salt and pepper them to taste
place the fillets in the baking dish& completely dab with butter
then sprinkle evenly with chopped scallions& tarragon
bake for about 5 to 15 minutes until fish is done but not over cooked
sprinkle with parsley
baked flounder au fromage
arrange fillets in lightly-greased 13x9x2-inch baking dish, place cheese slices on top of each fillet, combine crumbs , paprika and salt and pepper, sprinkle breadcrumb mixture evenly over fish& cheese, bake at 425 for 15 minutes or until fish flakes evenly when tested with fork
baked flounder fillets in lemon soy vinaigrette
preheat oven to 450 deg
arrange fillets in a glass dish just large enough to hold them in one layer
mince garlic and combine with lemon juice , soy sauce , sugar , and salt
whisk in oil until emulsified and pour vinaigrette over fish
bake fish in middle of oven until just cooked through and no longer translucent , 5-7 mins
baked flounder fillets with scallions   chopped tomato
preheat oven to 375f, arrange fish fillets in an ovenproof casserole in a single layer, zest the lemon and then squeeze the juice and sprinkle the zest over the fish, top with scallions and tomato, season with the basil and garlic powder, sprinkle with salt and pepper to your personal taste, dot with butter, bake for 10 minutes or until flakey
baked flounder parmesan
preheat oven at 425f, lay out fish fillets , in single layer , in greased baking dish, set aside, in a bowl combine garlic , parmesan , breadcrumbs , basil , oregano and parsley, mix together well, add melted butter and olive oil to crumb mixture and combine well, it will become mealy, sprinkle crumbs all on top of each fish fillet, bake for 12-15 minutes , until fish is cooked and topping is golden in color, remove from oven and let set for 5 minutes, serve
baked flounder with fresh lemon pepper
preheat oven to 425, combine first 5 ingredients, place fillets on a jelly roll pan coated with cooking spray, rub garlic mixture evenly over fillets, bake at 425 for 8 minutes or until fish flakes easily when tested with a fork, serve with lemon wedges , if desired
baked flounder with herbed mayo and vermouth
wash , pat dry , and place fish in greased baking dish, fillets will overlap, thoroughly mix next 7 ingredients, spread mayo mixture on top of fish, pour vermouth over the fish, bake uncovered in a 350 degree oven for 30 minutes
baked flounder with lemon  parsley and bread crumbs
preheat oven to 350f, spray baking dish with nonstick cooking spray, place the fillets , skin-side down , in the baking dish, sprinkle evenly with lemon juice, brush each fillet with 1 teaspoon oil, in a small bowl , combine the bread crumbs , cheese and pepper, sprinkle evenly over the fillets, bake for 15 minutes , or until done, sprinkle with minced cilantro and serve
baked focaccia sandwich
biga:
combine all the ingredients in a medium-sized bowl , cover and let the mixture rest , at room temperature , for about 12 hours , or overnight
dough:
in a large bowl , or the bowl of a mixer , combine the biga with all the dough ingredients except 1 cup of the flour , stirring to mix well
add remaining flour 1 / 4 cup at a time , until the dough becomes cohesive , then knead by hand or machine , until it's springy , about 5 minutes
place the dough in a lightly greased bowl , cover it , and allow it to rise for about 60 minutes
it should just about double in bulk
assembly and baking:
gently deflate the dough , divide it in half and transfer it to a lightly greased work surface
cover it , and let it rest for 15 minutes to allow the gluten to relax
working with half the dough at a time , roll it into an 18 x 13-inch rectangle
don't worry if it's not exactly 18 x 13 , you can stretch it once it's in the pan
transfer the dough to an olive-oiled half-sheet pan
cover the pan and let the dough rest for 10 minutes
after its rest , stretch the dough with your fingers to the edges of the pan
this may take some doing , but keep gently working it until it covers the bottom of the pan
if it is entirely too resistant , cover and let rest a little longer
layer half the provolone atop the crust , then all the salami
top the meat with the cup of freshly grated parmesan or asiago , then the rest of the provolone
roll the other half of the dough into a rectangle large enough to cover the filled crust
drape it over the filling and seal it to the bottom crust all the way around
cut a small hole in the center to allow any steam to escape
cover the focaccia and let it rise for 30 minutes , while you preheat the oven to 350f
bake the focaccia for 20 minutes
remove it from the oven , sprinkle it with the half cup of parmesan or asiago , and return it to the oven
bake for an additional 15 minutes , or until the focaccia is golden brown
remove it from the oven and as soon as possible use a large spatula to transfer it to a rack to cool
slice into generous rectangles to serve
baked fontina with garlic  olive oil  and thyme
preheat the broiler
for individual servings , divide the fontina among four 6-inch cast-iron pans
drizzle with olive oil and scatter the garlic , thyme , and rosemary over the cheese
season with salt and pepper
for one large pan , use a 12-inch cast-iron skillet and follow the same directions
broil until the cheese is melted and bubbly , 6 to 7 minutes
serve each person an individual pan , setting it on a trivet or napkin , or serve from the 12-inch pan set in the center of the table , with the bread alongside for dunking
baked four cheese pasta with tomatoes and basil
for the topping:
pulse bread in food processor until mixture resembles coarse crumbs , about ten 1-second pulses
transfer to small bowl
stir in parmesan , salt , and pepper
set mixture aside
for the pasta:
adjust oven rack to middle position and heat oven to 500 degrees
bring 4 quarts water to rolling boil in stockpot
combine cheeses in large bowl
set aside
add pasta and 1 tablespoon salt to boiling water
stir to separate pasta
while pasta is cooking , melt butter in small saucepan over medium-low heat
whisk flour into butter until no lumps remain , about 30 seconds
gradually whisk in cream , add tomatoes , and increase heat to medium , and bring to boil , stirring occasionally
reduce heat to medium-low and simmer 1 minute to ensure that flour cooks
stir in remaining 1 / 4 teaspoon salt and pepper
cover cream mixture to keep hot and set aside
when pasta is very al dente , drain about 5 seconds , leaving pasta slightly wet
add pasta to bowl with cheeses
immediately pour cream mixture over , then cover bowl with foil or large plate and let stand 3 minutes
uncover bowl and stir with rubber spatula , scraping bottom of bowl , until cheeses are melted and mixture is thoroughly combined
stir in 1 / 4 cup chopped fresh basil
transfer pasta to 13 by 9-inch baking dish , then sprinkle evenly with reserved bread crumbs , pressing down lightly
bake until topping is golden brown , about 7 minutes
serve immediately
baked french doughnuts
cream margarine , sugar and mix well, add egg and mix, combine dry ingredients, add alternately with milk, fill greased muffin tins half full and bake 20 to 25 minutes at 350f, topping: remove doughnuts from pan immediately, dip or toss in melted margarine , then into cinnamon-sugar mixture
baked french fries
1
preheat oven to 400f
and turn at least once during the baking
2
cut potato into wedges
mix olive oil , paprika , garlic powder , chili powder and onion powder together
coat potatoes with oil / spice mixture and place on a baking sheet and they need to be turned 1 / 2 way through baking
3
bake for 30-45 minutes in preheated oven
cooking time and temperature will vary greatly on how thick you cut the wedges
my
, for 40-45 minutes , and turn at least once during the baking
if you use the 450f
in the recipe , the fries will burn
i mixed everything in a gallon size ziploc bag
for the spices , i used freshly minced garlic , paprika , cumin , cayenne pepper , and chili powder
i used 6 potatoes and 1 / 3 cup oil
i have cut the potatoes into sticks like normal fries and then baked them for 15 minutes , turned them over , and baked for another 15 minutes , and i must say these are the tastiest fries ever ! i also added salt and freshly ground pepper and garlic salt , and didn't measure it out- just kinda put on as much as looked good , and wow , were they tasty ! i think the chili powder was what really put them over the top , so don't be shy with it , and remember that seasonings seem to lose some of their flavors when baked !
so , if you cut your wedges small and thin - you will need to cut the temp and cooking time
but if you cut true wedges - follow the recipes directions
for a super easy cleanup - i poured the oil and spices into a gallon size ziploc bag and mixed it all together until well blended - then i added the cut potatoes and kneaded and shook the bag until all the potatoes were well and evenly coated
then poured it into a 9x13 glass baking dish lined with foil
minor adjustments: i used paprika , garlic powder , salt , freshly ground black pepper , a pinch of chili powder - mine is exceptionally potent , and cumin) -- the second time making this recipe i added fresh minced onion - and that was a very tasty addition too !
for those who think this recipe too bland: take one onion for every 3 potatoes
cut it in half lengthwise and cut it into slivers
take all ingredients , including the onions , and put them in a zipper bag
knead and shake until ingredients are thoroughly mixed
proceed with recipe directions
the onions add quite a bit of zing as well as nutrition !
i use my french fry cutter to cut the potatoes
i don't even measure the spices anymore
i bake them at 400 , for 15 min , then flip and bake for another 15 on the other side
however , i like my fries less on the crispy side , also using the french fry cutter makes all the fries about the same size for uniform cooking
baked french fries with chile peppers   cilantro
preheat oven to 425 degrees
cut potatoes lengthwise into slices that are 1 / 3-inch thick and then cut each slice into 1 / 3-inch thick strips
dry the potatoes between two kitchen towels
in a large bowl , combine the potatoes , 3 tablespoons olive oil and 1 teaspoon kosher salt
divide the potatoes between two baking sheets lined with parchment paper , spread into a single layer
bake until the potatoes are golden brown , about 40 minutes , turning the potatoes every 10 minutes , and rotating the racks halfway through baking
heat 1 teaspoon olive in a small nonstick skillet set over medium heat
add garlic and jalapenos and cook until fragrant , about 1 minutes
take care not to burn the garlic
place the cooked potatoes in a large bowl and toss with garlic , peppers , and cilantro
taste and season with additional salt , if necessary
to make sauce: in a medium bowl , stir to combine yogurt , mayonnaise , chipotle pepper , adobo sauce and lime juice
serve with fries
baked french fry crispy
preheat oven to 450f, spread french fries in a 13x9-inch dish , sprayed with cooking oil, sprinkle with cheese , parsley , garlic , half and half , salt and pepper, cover and bake for 1 hour or longer until bubbly and done
baked french onion dip
in a med size bowl stir well , swiss cheese , onion and mayo, spoon into greased 1 quart deep baking dish, sprinkle with parmesan cheese, bake at 325 for 40 to 45 minutes or till onions are tender, serve with french bread or assorted crackers
baked french rice
combine soup and butter , stir well, drain mushrooms and water chestnuts , reserving liquid, add enough water to liquid to make 1 1 / 2 cup, add mushrooms , waterchestnuts , liquid and rice to soup mixture, pour into 9x12 greased baking dish, cover and bake at 350 degrees for 1 hour
baked french swirl toast
place bread cubes and cranberries in greased 3-quart shallow baking dish, mix eggs , half and half , pour over all, cover and refridgerate 1 hour or overnight, uncover, bake at 350 degrees for 45 minutes or until golden brown and set in center, sprinkle with cinnamon sugar, serve with butter and maple syrup
baked french toast
butter a 9x13 inch baking dish, arrange the slices of bread in the bottom, in a large bowl , beat together eggs , milk , cream , vanilla and cinnamon, pour over bread slices , cover , and refrigerate overnight, the next morning , preheat oven to 350 degrees f, in a small saucepan , combine butter , brown sugar and corn syrup, heat until bubbling, pour over bread and egg mixture, bake in preheated oven , uncovered , for 40 minutes
baked french toast   plain and simple
coat a 9x13 baking dish with cooking spray
set aside
cut each bread slice into 6 pieces
it's much easier if you stack the slices first
: ) toss into the prepared pan
in a large bowl or jug , beat eggs , milk , vanilla and cinnamon
pour over the bread pieces
if you wish , you can sprinkle with additional cinnamon
cover with plastic wrap and store in the fridge overnight
in the morning , bake in a 375 oven for 45 - 60 minutes , or until golden and puffed
serve with butter and syrup , or your favourite topping
baked french toast casserole
mix together cheese , pecans , brown sugar , syrup , and 1 / 4 t cinnamon
set aside
beat together , with a whisk , milk , eggs 1 / 4 cup granulated sugar and vanilla
spread cheese mixture on one side of each slice of bread
layer at an angle in a 13 x 9" baking dish , cheese side up
pour milk mixture over the bread evenly
cover with plastic wrap and chill overnight
remove wrap and sprinkle with 2 t sugar and 1 1 / 2 t cinnamon mixed together
bake in a preheated oven , 350 degrees , for 20 to 25 minutes or until browned and egg is set
sprinkle with confectioners sugar before serving
baked french toast casserole with maple syrup
slice french bread into 20 slices , 1 inch thick
arrange slices in a generously buttered 9x13-inch baking dish in 2 rows , overlapping slices
in a large bowl , combine the eggs , half and half , milk , sugar , vanilla , cinnamon , nutmeg and salt and beat with wire whisk until well blended
pour mixture over bread slices , making sure all are covered evenly with egg mixture
spoon some of the mixture in between the slices
cover with foil and refrigerate overnight
the next morning , preheat oven to 350f
spread praline topping evenly over bread and bake for 40 minutes , until puffed up and lightly golden brown
serve with maple syrup
baked french toast pioneer woman   ree drummond
for the french toast: grease the baking pan with butter
tear the bread into chunks , or cut into cubes , and evenly distribute in the pan
crack the eggs in a big bowl
whisk together the eggs , milk , cream , granulated sugar , brown sugar and vanilla
pour evenly over the bread
cover the pan tightly and store in the fridge until needed
or you can make it and bake it right away---delicious no matter what !
for the topping: mix the flour , brown sugar , cinnamon , salt and some nutmeg in a separate bowl
stir together using a fork
add the butter and with a pastry cutter , and mix it all together until the mixture resembles fine pebbles
store in a plastic bag in the fridge
when you're ready to bake the casserole , preheat the oven to 350 degrees f
remove the casserole from the fridge and sprinkle the topping over the top
bake for 45 minutes for a softer , more bread pudding texture or for 1 hour-plus or more for a firmer , crisper texture
scoop out individual portions
top with butter and drizzle with warm pancake syrup and sprinkle with blueberries
baked french toast wedges
spray 10-inch quiche dish or deep-dish pie pan with non-stick cooking spray
arrange cut up english muffins in a single layer in dish
in a medium bowl , beat together eggs , sugar and cinnamon , stir in vanilla and salt
mix well
add half and half and melted butter , mixing well
pour evenly over muffins , press down on muffins to moisten with liquid
sprinkle nutmeg evenly over mixture
cover and refrigerate overnight if desired , or bake immediately
bake in a 350f oven for 40 to 45 minutes or until puffed and golden brown
transfer to cooling rack at least 10 minutes before serving
cut into wedges and serve warm with fruit topping or heated maple syrup
topping: combine peach preserves and juice , add diced peach and blueberries mixing well
serve at room temperature or heat in a small saucepan over medium heat until warm