formido/recipes-20k huggingface dataset:
baked cod fish with anise
cod fish with anise cooking instruction:
slice the onion and the anize and mix in a bowl
arrange half of the sliced vegetables at the bottom of glass dish and dash with salt and pepper
then layer the cod fish on top , and then spread the rest of the sliced vegetables on top of the fish
cut the lemon and squeezed all over and dash with salt and pepper
take two tablespoons of the butter and drop small pieces at different area of the dish
put 3 tbsp of olive oil and cover with foil bake for 45 minutes to 1 hr at 350f there should be enough juice when this is done to put over the rice
rice - cooking instruction:
put 1 cup of rice in a microwavable dish with a flat bottom
make sure the dish is deep enough as rice will double in size
first , rinse the rice with cold water to remove the starch
add two cups of water , make sure the rice is evenly spread out
spread it evenly with your fingers
put in the microwave for 25 minutes
remove from microwave once cooked and mixed with spoon to loosen the rice , then cover with a lid
let it cool for 5 minutes then serve
enjoy !
baked cod in orange sauce
preheat oven to 375 degrees f, arrange cod fillets in a shallow baking dish, combine remaining ingredients in a small bowl, pour over cod and bake for 12-15 minutes until fish is opaque throughout, spoon orange sauce over fish and serve with vegetables and rice
baked cod portuguese
preheat the oven to 375f or 190c and grease an ovenproof dish
sprinkle the cod with salt , pepper and garlic powder then set aside
fry the onion , garlic and pepper in a pan to soften
add the tomatoes and paprika and simmer for about 5 minutes until the sauce is thickened
taste and add salt and pepper if required
put your cod in the dish , pour the tomato sauce over and bake in the oven for about 20 minutes until the cod is cooked
sprinkle the parsley over and serve
baked cod spanish style
cut cod into 1 / 2 inch strips
sprinkle with salt and pepper
place on an olive oil coated baking sheet
sprinkle with onion and bell pepper
pour tomatoes and black olives around cod
bake in hot oven 375 degrees fahrenheit until fish is just tender , about 30 minutes
remove fish to serving platter
mix flour with a little water and pour over the sauce
pour over fish
garnish with watercress if desired
baked cod supreme
add wine , water , garlic , onion , tarragon , parsley , lemon juice to a pan bring to boil
turn down the heat add cod fillets and simmer until tender about 7-10 min's
remove cod from pan , put in bowl and set aside
strain liquid into saucepan and return to heat
add both stocks and sherry stir , in a glass combine cornflour with a little water , add to pan and stir until mixture thickens
add both the creams , tarragon and parsley stir to mix
then add the parmesan cheese and stir until melted , add gruyere half a cup at a time and stir after each addition until cheese melts , add pepper to taste , remove from heat
in a large bowl put cod , peas and shrimp pour sauce over and stir gently to combine as you don't want the cod flaking into to small chunks
place mixture either into individual serving dishes or large oven proof casserole dish
top with buttered breadcrumbs and sprinkle remaining parmesan cheese on top
bake oven for 20-25 min's or until golden brown at 180c-190c
serve by itself or with salad
for a photo visit
baked cod with a ginger corn sauce
preheat oven to 400 degrees
puree all sauce ingredients in a blender and blend well
pour into a small saucepan and cook over medium-low heat
stirring occasionally , cook until thickened
season with salt & pepper to taste
meanwhile , in a shallow dish , mix panko and seasonings
brush fish fillets lightly with olive oil
place fish bottom side down and place some panko mixture on top , pressing firmly
carefully place on baking sheet
bake 15-20 minutes
spoon the ginger-corn sauce onto 2 serving plates and top with fish
garnish with fresh chives and serve immediately
baked cod with cheese
preheat oven to 350 degrees f, wash and dry fish, sprinkle both sides with sage , salt , and pepper, place in greased shallow baking dish, sprinkle cheese on top and cover with sour cream, bake 25 minutes, adjust sour cream , sage , salt , pepper to taste as desired
baked cod with crunchy lemon herb topping
adjust an oven rack to the middle position and preheat the oven to 450f
lightly grease a rimmed baking sheet with nonstick cooking spray
set aside
in a medium bowl , combine the cracker crumbs and 1 tablespoon of the parsley , dill or basil
set aside
in a separate small bowl , combine the remaining 1 tablespoon parsley , dill or basil with the mayonnaise , garlic , and lemon zest and juice
set aside
season the fish fillets with salt and pepper to taste
place on the baking sheet , spacing the pieces about inch apart
brush the tops and sides of the fish with the mayonnaise mixture , then press the cracker crumbs into the mayonnaise
bake for 8 to 15 minutes , or until the crumbs are golden brown and the fish flakes apart when gently prodded with a paring knife
if the cracker crumbs brown before the fish is cooked , cover the fish with aluminum foil
serve hot with the lemon wedges
baked cod with greek potatoes
preheatoven to 375f
put the potatoes into a roasting pan or gratin dish , then throw in the onion and garlic and scatter over the herbs
season and pour over the olive oil
spoon over the lemon juice and then add enough water to barely cover the potatoes
cook the potatoes , uncovered , for 45 minutes then turn them over and bake a further 25 minutes
towards the end of this time , lay your slice of cod , skin side down , in a thickly buttered gratin dish
dribble with a thin layer of best olive oil
season well
bake the fish and potatoes together for 15 minutes longer , til the fish is cooked
slice the fish and serve with the gore=geously golden potatoes , together with plenty of lemony juices
baked cod with lemon   olive oil
preheat oven to 400f, arrange fillets in a 13 x 9 baking dish, drizzle w / lemon juice and olive oil , then sprinkle w / remaining ingredients, bake until flesh is completely opaque but still juicy , about 15 to 20 minutes
baked cod with mushrooms and scallions
preheat oven to 375 degrees
place a piece of tin-foil large enough to make a pouch on an oven-safe pan , place half the butter on the tin-foil and put in oven until butter is melted
once the butter melts , add bay leaf and place the fillet on top
cut mushrooms and scallions into small pieces , and place on top of cod
place remaining butter on top , add beef stock and two dashes of worcestershire sauce , and seal foil package
cook for 20 minutes , remove , garnish with reserved scallions and enjoy
baked cod with summer squash
preheat oven to 400 degrees
in a small bowl , mix together bread crumbs , parmesan , rosemary , and 1 tablespoon of oil
set aside
in a large ovenproof skillet , heat remaining 1 tablespoon oil over medium heat
add onion and garlic and saute until onion is tender about 5-6 minutes
stir in bell pepper , yellow squash , salt and pepper to taste
cook , stirring occasionally , five minutes or until pepper is crisp-tender
stir in tomatoes
bring to a boil and cook until lightly thickened
place cod on top of vegetables and sprinkle with salt and pepper to taste
top with bread crumb mixture
bake , uncovered , 20 minutes or until cod is cooked through and bread crumbs are lightly browned
baked cod with tomato and green onion
preheat oven to 400 deg f, coat 2 quart shallow glass baking dish with 2 tbsp olive oil, place cod fillet in center of dish, brush remaining 1 tbsp olive oil over top of fillet, place tomato slices around cod fillet, sprinkle green onion over tomato slices, grind sea salt over top of cod fillet to taste, sprinkle paprika over top of cod fillet, sprinkle pepper over cod fillet and tomato slices, sprinkle garlic powder only over tomato slices, pour lemon juice over tomato slices, bake in 400 deg f oven for 20 minutes or until fish flakes easily, plate up and place tomato / green onion over top of fish, goes great with quinoa and a colorful vegetable
baked cod with tomato olive tapenade
heat oven to 450 degrees
coat baking sheet with cooking spray
rubb cod with 2 tsps oil
sprinkle with pepper
place on baking sheet
bake 15 to 20 mins or until fish flakes with a fork
meanwhile heat remaining oil in small skillet on medium heat
add shallot and cook stirring until softened
add tomatoes and cook stirring about 2 mins , add olives and capers and cook 30 second more
stir in oregano and vinegar and remove from heat
spoon over cod and serve
baked cod with vegetables  prosciutto and pine nuts
preheat oven to 220c / 425f
place the beans in an appropriately sized roasting pan along with the peppers and mushrooms
sprinkle over the garlic along with some salt and pepper
drizzle over some oil to coat the veggies and mix it all around
nestle the cod fillets in among the veggies , lightly season again , then place the slices of prosciutto over the cod and among the veggies
sprinkle with pine nuts and drizzle a little olive oil over the top
place the lemon wedges in between the cod pieces
do not squeeze
cover the pan with foil and cook for 5 minutes
remove the foil and cook an additional 10-15 minutes until the fish flakes
baked colonel sanders style chicken seasoning
combine all spices
this is enough to coat 4 chickens
marinate chicken pieces in hendrickson's dressing or italian dressing for an hour or longer
preheat oven to 350
spray cookie sheet or 13" x 9" pan with pam or line with foil
for each chicken you are preparing , combine 3 tblsps of the above mix with 3 / 4 cup flour & 1 tbsp unpacked brown sugar
place ingredients in a ziploc bag
remove chicken pieces from marinade one at a time & place in ziploc & shake to coat
place on cookie sheet
spray lightly with butter spray [like i can't believe it's not butter ! ]
bake uncovered about 1 hour at 350 without turning
baked columbia river salmon
for the stuffing: pour milk over bread crumbs, melt butter, add onions and brown, pour into bread crumbs, add remaining ingredients and mix well, preheat oven to 350f and grease a baking dish, for the fish: rub the fish inside and out with salt, brush the outside of the fish with oil and place in baking dish, fill fish with stuffing, close opening and bake approximately 15 minutes per pound
baked corn
in a large bowl , commcine all the ingredients , and mix well, carefully pour into a 9x13 inch baking dish , sprayed with cooking spray, bake in oven at 350 degrees for 45 minutes
baked corn  kid friendly
preheat oven to 375f, grease 1-quart casserole dish, drain liquid from corn into a measuring cup, add enough milk to make 2 / 3 cup of liquid total, combine all ingredients into the casserole and mix well until completely blended, put in oven and bake for 18-20 minutes, serves 4-6
baked corn  like a corn casserole  but no cheese or sour cream
beat the eggs , add corn , sugar , salt , milk and 1 / 2 of your crushed club crackers
dump into a greased or sprayed small baking dish
i use the 9x9 glass ones
cover with the remaining half of cracker crumbs and dot with butter
cover with foil and bake at 350f for 1 hour
baked corn and noodle casserole
cook noodles and rinse in cold water
drain
combine noodles , corn , velveeta cheese , egg , butter and salt in 9 x 9-inch greased baking dish
bake at 350 for 45 minutes
baked corn and rice casserole
preheat oven to 350 degrees
cook the rice in boiling water and simmer for 15 minutes , drain and set aside until needed
saute the onions in butter until soft then add the sweet peppers , mushrooms and drained corn , jalapeno peppers , salt and pepper , cooking on low for 5 minutes
mix the cooked rice , vegetables , grated cheddar and monterey jack cheeses and sour cream together , blend well
pour into a greased 8 x 14 casserole dish and sprinkle with the parmesan cheese bake for 1 hour
baked corn and tomatoes
mix corn , tomatoes , sugar , salt and pepper in an 8" square greased dish, toss bread crumbs with melted butter, spread over veggies, bake@ 350 degrees f, for 35 to 40 minutes or until topping is browned and veggies heated through
baked corn casserole
preheat oven to 350f, coat a 2-quart casserole dish with non-stick cooking spray, in a large bowl , combine all the ingredients, mix well, pour into the casserole dish, cover and bake for 30 minutes, uncover and bake for 30 to 35 minutes more , or until set and the top is golden, also can be an oamc recipe, just mix the batter , put in a freezer bag and freeze, thaw , then cook per the listed directions
baked corn dip
preheat oven to 350, mix all ingredients together, pour into a pam sprayed 9x13 pan, bake for 15 minutes, stir, bake for another 15 minutes, serve hot with fritos or any chips of your choice, enjoy !
baked corn dogs
heat oven to 350f
spray baking sheet with nonstick vegetable cooking spray
sprinkle evenly with 1 teaspoon cornmeal
set aside
combine flour , 1 / 3 cup cornmeal , the sugar , baking powder and salt in medium mixing bowl
add water and oil
stir until dough pulls away from side of bowl
turn dough out onto lightly floured surface
knead for 3 to 5 minutes , or until smooth and elastic
cover dough with bowl
let rest for 10 minutes
insert 1 wooden stick halfway into end of each frank
set aside
divide dough , equally , into 10 pieces
roll 1 piece dough into 5 x 3-inch rectangle
wrap rectangle around 1 frank , pressing edges tightly to seal
place prepared corn dog seam-side-down on prepared baking sheet
repeat with remaining dough and franks
brush tops and sides of corn dogs evenly with milk
bake for 30 to 35 minutes , or until golden brown
serve with mustard , catsup and relish , if desired
baked corn from scratch
melt shortening and then add the flour, add milk gradually and bring to a boil , stirring constantly, add corn , sugar , salt and pepper and heat thoroughly, remove from heat and add beaten eggs, pour into greased baking dish , sprinkle with buttered crumbs if desired, bake at 350f for 35 minutes or until firm
baked corn in creamy cheese sauce
set oven to 350 degrees f
butter a 2-quart casserole dish
in a large skillet melt butter over medium heat
add in chopped onion and bell peppers
saute until tender
stir in flour and mix / whisk for 1 minute
add in half and half cream
cook stirring / whisking constantly until thickened and smooth
remove from heat then add in the shredded cheddar cheese and parmesan cheese mix until all the cheese has melted
whisk in eggs then add in the corn , salt and pepper
mix to combine
transfer into prepared dish then top with bread crumbs
bake for 40-45 minutes
serve immediately
baked corn on the cob
in an oven heated at 350 f , cook corn in husk for 25 minutes
after taking corn out of oven , let it cool for 5 minutes , and then pull husk layers down , leaving them attached to the base of the cob , which can act as a handle
baked corn on the cob with garlic herb butter
preheat oven to 200c
remove all the husks and silks from the corn cobs
to make the herb & garlic butter- mix all ingredients together is a small mixing bowl
smear the flavoured butter over the corn cobs
wrap the corn cobs in aluminium foil and secrely seal
place the corn cobs on a baking tray and bake in a preheated oven for 25 minutes
when cooked remove from the oven and allow to stand for 5 minutes before opening the foil to remove cooked corn
the corn will still be very hot-be careful not to burn yourself on the steam
baked corn pudding
melt butter in a 5-quart saucepan over medium heat
add onion , garlic , and bell peppers
cook , stirring , until onion is limp
stir in flour , salt , sugar , and pepper
cook , stirring constantly , until bubbly
remove from heat
add corn , eggs , and milk , stirring until mixture is well blended
pour corn mixture into shallow , buttered 3-quart baking dish
bake in a 350 degree f oven for 55 minutes or until center appears set when dish is gently shaken
baked corn stuffed chiles rellenos
advance prep of the corn and peppers:
preheat grill or broiler to high heat
spray corn with nonstick spray and season to taste with salt and pepper
grill corn , turning every 2-3 minutes , for 12 minutes or until all kernels are browned
let corn cool and when cool enough to handle , cut off kernels
roast the chiles either on the grill or in the broiler , turning every 3 minutes or until all the skin is charred
immediately pop the peppers into a large , clean paper bag and roll top to seal
let bag sit 15 minutes- when you open the bag , the skins should have loosened up
let peppers cool down enough to handle and peel off charred skins
preheat oven to 400f
set aside 6 of the peppers whole , then cut up the remaining 2 peppers , seeding them and cutting them into 1 / 4" pieces
mix the 2 chopped peppers with the roasted corn
get your bowl or roasted corn kernels and chopped peppers and mix in cheese , scallions , garlic , cilantro , and currants
taste the mixture and add more salt and pepper if needed-it should be highly seasoned
get your reserved 6 whole roasted and skinned chilies and cut a 2" long slit lengthwise making a chilie pouch
scoop out the core and seeds , leaving the stem intact
stuff each pepper with the corn mixture
set flour in a shallow bowl , egg in another , cornmeal in a third bowl
dip each chilie into the flour , then the egg , then the cornmeal and set on a nonstick baking sheet
spray the tops of the stuffed chilies well with nonstick spray
bake for 20 minutes or until golden and the filling is hot
suggested garnishes: fresh cilantro leaves , guacamole , salsa , and sour cream if desired
baked corn with chives sauce
preheat oven to 325f, combine all ingredients in a 1 quart casserole, cover and bake 45 minutes
baked cornbread sticks
preheat oven to 425 degrees
generously grease corn stick pan with vegetable oil
in a medium size bowl , sift together flour , corn meal , baking powder , salt and sugar
in a small bowl , mix melted butter , egg and milk
stir into dry ingredients
beat until smooth
heat corn stick pan in hot oven for 2 minutes
fill corn stick pan sections one-half full with batter
bake for 15 to 20 minutes until golden brown
serve hot
baked corned beef brisket
preheat oven to 275
if you would like to reduce the saltiness of your corned beef before baking , please follow this recipe recommendations recipe#361142
combine the flavor packet with other dried ingredients
using a spice grinder or a mortar and pestle , grind to desired texture
i prefer medium or med-fine
set aside
rinse corned beef brisket well with cold water
pat dry
get out your 9 x 13 baking dish
tear off a large sheet of heavy aluminum foil , enough to wrap , tent and enclose the corned beef
place the corned beef on the foil , in a baking dish , fat side up
sprinkle with seasoning mix and pat into the brisket
bring the foil up & around the corned beef , do not close up the foil
bake , unwrapped , for 2 hours
after 2 hours , wrap the brisket tightly and tenting the foil but sealing it for the remainder of the time , an additional 2 hours
feel free to check and make sure there is moisture in the foil , re-wrap and continue baking
approximate baking time is 1 1 / 5 hours per pound
it may take longer depending on desired level of tenderness
bake to an internal temperature of 185
check for tenderness
continue baking until the brisket is fork tender
it may take additional time depending on the thickness of the brisket
allow the meat to rest before slicing
cut against the grain
i prefer to use an electric knife to get nice thin slices
serve with horseradish , a hearty rye bread , colleen's colcanon potatoes , and irish soda bread
enjoy !
baked corned beef brisket ala kevin the bbqguru
process begins the night before the actual baking
please plan accordingly
here is a recipe that has the proper spice mixture
you will need to soak the corned beef ! between 2 and 4 hours and change the water every 30 minutes
the reason you never hear people talk about this is because it is usually boiled
which takes the salt out
but roasting is a whole different technique
i would leave it unfoiled for the first couple of hours
this will create a nice bark -- the outside area that will be intensely flavored
then you can foil and finish cooking
cook it to an internal temperature over 185
unless you have a meat slicer and can slice very thin , cooking it to 150 will result in a very tough piece of meat
the connective tissue needs to breakdown and that takes much time and occurs around 170+
to test for doneness , use a meat thermometer or simply poke the meat -- use a fork and twist it -- it should offer no resistance
ok , that's about it ! enjoy !
begin directions:
soak corned brisket for 2-4 hours , changing water every 30 minutes
grind peppercorns and coriander seeds
add remaining ingredients
remove brisket from water , pat dry and rub spice mixture on the corned beef brisket
wrap tightly in plastic wrap and let sit overnight in the refrigerator
preheat oven to 250-275
slow cook brisket uncovered for the first 2 hours
, then cover with foil
you will be slow baking for an additional 1 1 / 2 hours per pound until done
internal meat temperature needs to be near 185 or above when done
it is important to use a thermometer for this part
if it is above this temperature , now worries
just recover and keep warm until ready to eat
allow meat to rest before slicing
be sure to cut against the grain of the meat
my personal
slice and thin or thick as you like
in the photo: i served with boiled yukon gold potatoes , cabbage and carrots , the dump on the melted parsley butter
enjoy !
baked corned beef hash and eggs
preheat oven to 375 degrees
lightly coat a 9 inch casserole pan with butter
combine leftover corned beef , potato , evaporated milk , onion , bell pepper , parsley , worcestershire , paprika , jalapenos , and pepper
pour into prepared dish
place in middle of oven and bake for 15 minutes
make 4 small indents in the hot hash and place one egg in each
continue to bake 20 minutes
top with cheese and bake 5 minutes or till melted and egg are to likings
remove and let set for 5 minutes
baked cornflake chicken strips
preheat oven to 400f
finely crush cornflakes
mix together cornflakes , flour , seasoning salt , pepper and poultry seasoning
beat eggs with water
dip chicken strips in egg mixture and then roll in cornflake mixture
press mixture firmly onto chicken to coat well
lay chicken strips on baking sheet lined with parchment paper
drizzle with olive oil
bake for 30 minutes or until chicken is tender and cooked throughly
baking time varies depending on size of strips
serve with your favorite dipping sauce
these can also be fried in oil for 6-8 minutes but i prefer baking to keep them healthier
baked cornish game hens
rub hens with butter, combine other ingredients and use to baste hens, bake at 350 degrees for 1 hour , basting with lemon mixture every 10 minutes
baked country cheese grits
boil the salted water , add grits , lower heat , cover , and simmer for 6 to 7 minutes
fold in 1 / 2 cup cheddar , parmesan , garlic , and sour cream
pour into lightly greased 8" casserole dish
toss the remaining cheddar with the scallions and tomato
sprinkle over the grits
bake in 375f pre-heated oven for 15 minutes
baked country ham
preheat oven to 350
place ham in a heavy roasting pan
to make the glaze , mince garlic in a food processor
add remaining ingredients
process until smooth
pour glaze over ham and bake 1 hour , until ham is fully heated and glaze is well browned
serve hot or at room temperature
baked country potatoes
mix all ingredients together without bacon and pour into a buttered casserole dish
crumble bacon over top
bake at 400 until brown and bubbly: about 30 minutes
baked country style steak
preheat oven 200 degrees
flour and brown steaks in a small amount of oil in skillet
place steaks in 8x12 casserole
add mushroom soup , water , and onion to meat drippings in skillet in which meat was browned
simmer together and add kitchen bouquet , pour over steaks and bake covered for 2 hours
baked couscous pilaf
preheat oven to 450 degrees farenheit, mix together all ingredients in baking dish, cover, bake for 25-30 minutes or until carrots are done through