formido/recipes-20k huggingface dataset:
baked ziti with feta
preheat oven to 350f, grease a 9x13 baking dish, cook the ziti according to package directions, drain well , then put in the prepared baking dish, crumble the feta into small pieces, beat the egg whites until frothy, beat the egg yolks in a separate bowl, folk the yolks gently into the whites, then add the milk , feta and shallot, pour the egg mixture over the pasta , then top with the grated cheese, bake for 1 hour , or until the top is golden brown and the sides are bubbly, let cool for a few minutes before serving
baked ziti with fire roasted tomatoes
heat oven to 375
spray 2 quart rectangular glass baking dish
in a 10 inch non stick skillet , cook beef , onion and garlic over medium heat , stirring frequently , until cooked
add zucchini , cook 2 minutes
stir in tomato sauce , diced tomatoes , oregano , salt and pepper
heat to boiling
toss with pasta
spread in dish
cover with foil
bake 20 minutes
sprinkle with cheese
bake uncovered , about 5 minutes or until cheese is melted
baked ziti with four cheeses
melt butter over moderately-low heat , stir in flour and cook 3 minutes
remove from heat and whisk in hot milk
return pan to heat , bring to a boil , whisking , for 10 minutes
remove from heat and stir in nutmeg , tsp of salt and tsp of pepper
in a small bowl , combine 1 cup of the gruyere , cup of the fontina and cup of the parmesan
whisk cheese into the sauce , cup at a time , until cheese is melted
season to taste
preheat oven to 390 degrees f
boil ziti until al dente
drain well and turn into a buttered 13 x 9 x 2 inch pyrex baking dish
season with remaining tsp salt and tsp pepper
pour sauce over and combine
sprinkle remaining cup gruyere , cup parmesan , 1 cups fontina and all of the mozzarella
bake for 20 minutes , or until pale golden-brown
baked ziti with mini meatballs
1
cook ziti until al dente and then rinse to cool and set aside
2
mix ground meat , onion , bread crumbs , 1 tsp garlic salt , 1 / 4 tsp pepper , 1 egg and 1 / 2 tsp basil
form into small meatballs
then cook the meatballs in the olive oil until the meatballs are browned and cooked through
drain off the fat then set aside
3
mix the ricotta , 1 tsp garlic salt , 1 / 2 tsp basil , 1 / 2 tsp parsley , 1 / 4 tsp pepper , 1 / 2 of mozzarella and 1 egg together
set aside
then mix the ricotta mixture with the ziti and set aside again
4
mix the jar of pasta sauce and the basil crushed tomatoes together then set aside
5
preheat oven to 350 degrees f
6
assemble: 1 / 3 of the sauce- followed by 1 / 2 of the ziti / ricotta / mozzarella-followed by the meatballs- then -- 1 / 3 sauce - followed by the rest of the ziti / ricotta / mozzarella mix- followed by the last 1 / 3 of the sauce followed by the rest of the mozzarella and sprinkled with the parmesan cheese
7
bake , loosely covered with foil for 30 minutes
remove foil and bake for another 20-30 minutes
let sit at least 10 minutes before serving
baked ziti with sausage
preheat oven to 440f
in a large saucepan heat olive oil add yellow onion and cook until tender
add sausage , continue to cook for 2 minutes
add tomatoes , oregano and basil
simmer sauce on low in a large bowl , combine ricotta cheese , salt , parsley and parmesan cheese
set aside
in a large pot of boling salted water , cook pasta until it is not quite al dente
drain pasta and combine with ricotta cheese mixture
remove sauce from heat and allow to cool for 5 minutes
after cooling , add sauce to pasta / ricotta mixture and mix well
pour mixture into a 4-5 quart baking dish
spread mozzarella cheese evenly over pasta
bake until cheese begins to brown , about 20 minutes
let stand 5 minutes before serving
baked ziti with spinach and cheese
cook spinach as package directs , drain , cool and squeeze out well
add eggs , ricotta cheese , parm
cheese , and pepper
mix well and set aside
combine cooked ziti with sauce and oregano
place 1 / 2 ziti miture in lightly greased 13x9 baking dish , layered with cheese and spinach mixture
add remaining ziti
cover with tin foil and bake at 375 degrees for 25 minute or until bubbly
baked ziti with spinach  sausage  and mozzarella
preheat oven to 375 degrees
heat heavy large saucepan over medium heat
add sausage , onion , and garlic , and saute until sausage cooked through , about 10 minutes , breaking up meat with back of spoon
add tomatoes with juice to pan
simmer until sauce thickens slightly , stirring occasionally , about 10 minutes
stir in pesto sauce
season with salt and pepper
lightly oil 13 x 9 glass baking dish
combine pasta , spinach , mozzarella , and 1 / 3 cup parmesan cheese in large bowl
stir in hot tomato sauce
mix gently until spinach is wilted
transfer mixture to prepared baking dish
sprinkle remaining 2 / 3 cup parmesan cheese over top
bake until sauce bubbles and cheese melt , about 30 minutes
baked ziti with thick rich meat sauce
prepare sauce and keep under a low flame
preheat oven to 350
mix the cheese mixture together
mix pasta with 1 / 3 - 1 / 2 of the cheese mixture till creamy and gooey
place 1 1 / 2 cups sauce in bottom of a 10x13 casserole dish
top with 1 / 2 of the pasta
spread the remaining cheese on the pasta
top with 2-3 cups of the meat sauce
top with remaining pasta
1 cup sauce
1 cup mozzarella
then top with grated cheese
bake for 30 minutes
placing foil on the rack below to catch any spillage that may occur for this is packed with goodness
meanwhile let the sauce keep simmering to use if desired on top of the baked ziti
baked ziti with tomato  mozzarella and sausage
preheat oven to 425 degrees fahrenheit
lightly oil a large , shallow baking dish
bring a large pot of salted water to a boil
in a large skillet , heat about 2 tablespoons olive oil over medium heat
add the onion and saute until soft , about 5 minutes
add the garlic and crumbled sausage
saute until the sausage begins to brown
season with salt and pepper
if the sausage renders a lot of fat , pour most of it off leaving a little to add flavor to the sauce
add the red wine
boil until it is almost gone
add the tomatoes with all of their juices and cook , uncovered , at a lively simmer for about 10 minutes
the sauce will thicken slightly
add the marjoram or oregano and taste for seasoning
in a large mixing bowl , mix together ricotta , about half the grated pecorino , the nutmeg , and the parsley
season with salt and pepper
meanwhile , cook the pasta until al dente
drain well and toss it with the ricotta mixture until well coated
add the sausage and sauce and mix again
add the mozzarella and toss gently
pour everything into the baking dish and sprinkle the remaining pecorino on top
bake uncovered until lightly browned and bubbling , about 20 minutes
serve right away
baked ziti with vegetables and mushrooms
preheat oven to 375
heat oil in a large nonstick skillet over medium-high heat
add onion and bell peppers , and saut 5 minutes
add mushrooms and garlic
saut 2 minutes
stir in basil , salt , black pepper , tomatoes , and tomato sauce , and bring to a boil
reduce heat
simmer 5 minutes or until slightly thick
stir in spinach
cook 1 minute or until spinach wilts
stir in pasta
spoon into a 13 x 9-inch baking dish coated with cooking spray
dollop with ricotta
cover and bake at 375 for 20 minutes
uncover
sprinkle with parmesan
bake an additional 5 minutes or until lightly browned
cover and refrigerate overnight
let stand 30 minutes at room temperature , and bake as directed
baked ziti
mix cheeses with parsley and cook pasta, put into 9x13 inch baking pan, combing with sauce, top with remaining ingredients, 350 oven for 30 minutes or until bubbling
baked zucchini
preheat oven to 375
lightly butter a medium sized baking dish
slice the zucchini into 1 / 4-inch-thick rounds
boil gently in salted water barely covering it , with the onion , for 7-10 minutes , or until tender
drain in a colander
add the butter , poppy seeds , and seasonings
mix together , and place in the prepared baking dish
sprinkle all over with parmesan cheese
bake uncovered for 30 minutes
baked zucchini   squash
preheat oven to 350 degrees, slice zucchini into slices, in a bowl , toss with melted butter & oregano, spray a baking sheet with pam and arrange zucchini in a single layer, sprinkle with parmesan and bake for 30 minutes, season to taste with salt & pepper
baked zucchini and cheese
in a zip-lock bag toss zucchini , salt and paprika, pour into an 8x8 cooking dish, bake 30 minutes or until zucchini is tender , stirring occasionally, sprinkle cheese and remaining paprika over top, bake 2 minutes or until cheese is melted
baked zucchini appetizer
all to be mixed and spread in oiled pyrex dish
heat oven to 350f and add 1 / 2 cup of more shredded cheese along with paprika and bake for almost 1 hour
baked zucchini balls  gluten free
grate the zucchini using a grater or food processor
place the grated zucchini in a bowl , add a little bit of salt and set it aside for 30 minutes
squeeze the water from the zucchini as much as possible
preheat the oven to 400f / 200c degrees
line an oven tray with aluminum foil and spray some oil
add parmesan cheese , bread crumbs , egg , herb , salt and pepper and mix well
form the mixture into small balls
coat the balls with flour and dust off excess flour
bake in the oven for about 20 minutes
broil a few minutes to brown the balls
be careful not to burn the balls
infuse love and serve immediately with your favorite sauce
baked zucchini boats
preheat oven to 350 degrees f
split zucchini lengthwise and scoop out the seeds
saute the ground beef , onion , garlic , dill , and parsley in olive oil
remove from heat and add the cooked rice , beaten egg , 1 / 4 cup of the bread crumbs and mix well
fill the hollowed-out zucchini with mixture and place in a lightly pan-sprayed baking dish
cover with spaghetti sauce , sprinkle with parmesan cheese and the remaining bread crumbs
cover and bake at 350 degrees f for approximately 45 minutes , until zucchini is tender but firm
baked zucchini carrot fritters
mix zucchini and 1 / 2 tsp salt, let it sit 15 minutes , drain, preheat oven to 350f, spray a 13x9-inch baking pan with cooking spray, heat butter in a saute pan, add carrots , onions and garlic , saute 10 minutes , remove from heat, add zucchini , parmesan , flour , eggs , herbs salt and pepper, spread in greased pan and bake 25 minutes, remove and brush top with oil, place under broiler and cook until lightly browned, cut into squares or use a cookie cutter to cut into rounds, serve with extra butter
baked zucchini casserole
preheat oven to 350f, place vegetables and herbs in an ovenproof casserole, sprinkle with salt and pepper, cover and bake for 45 minutes or microwave on high power for 12 minutes, remove the cover the last 15 minutes of baking and add the cheese, return to the oven until the cheese is melted
baked zucchini cheddar casserole
place shredded zucchini in a colander and sprinkle with salt
toss zucchini and let drain for at least 15 minutes
after draining in colander use your hands and squeeze out as much liquid as you can
in a large bowl add zucchini and remaining ingredients , mix well
place mixture in a 9 x 13 inch baking dish
bake at 350 degrees for 45 minutes to one hour
baked zucchini chips
preheat the oven to 475 degrees f
in one small bowl , stir together the bread crumbs , pepper and parmesan cheese
place the egg whites in a separate bowl
dip zucchini slices into the egg whites , then coat the breadcrumb mixture
place on a greased baking sheet
bake for 5 minutes in the preheated oven , then turn over and bake for another 5 to 10 minutes , until browned and crispy
baked zucchini coins
mix flour , cornmeal , salt , basil and pepper on a plate
beat egg in a small bowl
slice zucchini into 1 / 4" thick coins
dip zucchini into egg and then into cornmeal mixture
coat a parchment lined cookie sheet with a couple of tablespoons of olive oil
arrange zucchini coins on cookie sheet and bake at 425 for about 10 minutes per side , until golden brown
serve with bottled blue cheese or ranch dressing as an appetizer or with steak and salad for a meal
baked zucchini eggplant   aubergine  and tomatoes
arrange vegetables in layers in a sprayed baking dish , making sure mushrooms are covered so they don't dry out
combine remaining ingredients and pour over vegetables
cover with with release foil
bake at 400 degrees for about 30 minutes , serve
baked zucchini frittatas
heat oven to 400f
grease two 10-oz
custard cups or individual baking dishes
in 8-inch skillet over medium low heat , saut zucchini , onion , red pepper and garlic in margarine until tender
let cool slightly
in medium bowl , beat eggs , half-and-half and seasonings until combined
stir in zucchini mixture
pour into prepared custard cups or baking dishes
sprinkle with cheeses
bake , uncovered , at 400f for 14 to 17 minutes or until top is puffy and light golden brown
let stand 5 minutes before serving
baked zucchini meal
in a large mixing bowl , combine zucchini , cheese , eggs , and seasoning and mix well
spoon into buttered 2 quart baking dish
sprinkle cracker crumbs over top
bake uncovered at 350 degrees for 35-40 minutes
baked zucchini potato latkes
shred the potato and zucchini with a cheese grater , chop the onion
mix together with the salt and let sit for 10 min to draw out some of the liquid
drain the veggies well , give them a little squeeze
they don't have to be perfectly dry but do the best you can
mix in the remaining ingredients , preheat the oven to 425f and line a baking sheet with parchment paper
just greasing it wont work , they'll stick anyways
form the mix into little cakes about 1 / 2 inch thick by 2-3 inches around
bake for 10-15 min , flip and bake another 10-15 min or until crispy and browned on both sides
serve with sour cream with chopped green onion mixed inches
baked zucchini sticks
slice zucchini into pieces , about 1 / 2" wide and 3-4" long
in a small bowl , beat egg whites and season with salt and pepper
in a ziplock bag , place breadcrumbs , garlic powder and cheese and shake well
spray cookie sheet with cooking spray and set aside
dip zucchini sticks into eggs then into bread crumb and cheese mixture , a few at a time and shake to coat
place the breaded zucchini in a single layer and spray more cooking spray on top
bake at 425 for about 20-25 minutes , or until golden brown
serve with marinara sauce for dipping
baked zucchini tomato pie
lightly saute 2 chopped zucchinis in a dab of olive oil, salt and pepper, cover the bottom of a pie shell with the sauteed zucchini, and cover with fresh tomato slices, mix parmesan cheese , mayo , bacon and basil:, spread over the fresh veggies, bake for 30 minutes at 350 degrees
baked zucchini with cheddar cheese
place the sliced zucchini into a large bowl, combine the remaining ingredients and toss well, pour into a lightly oiled 2-quart casserole, bake at 350f for 35-40 minutes
baked zucchini with cheese
put the zucchini in a colander or on towels to drain off the moisture
combine the remaining ingredients
add the zucchini and mix well
pour into a lightly oiled 2-quart casserole
bake at 350 degrees f for 40 to 45 minutes
1 / 3 recipe - 72 calories , 1 / 2 med-fat meat exchange , 1 vegetable 3 grams carbohydrate , 5 grams protein , 5 grams fat 68 mg sodium , 128 mg potassium , 100 mg cholesterol
baked zucchini with herbed broad beans
microwave beans until tender
remove skins from beans
cut zucchini in half lengthways
using a small spoon scoop flesh out leaves 1cm thick shells
microwave zucchini until just tender
in a fry pan add a little oil and stir fry garlic & onion
add beans , reserved zucchini flesh and tomatos
stir until hot
add vinegar and herbs
divide bean mix between zucchini shells , sprinkle with a bit of parmesan and bake for 15 minutes
baked zucchini with mushrooms
in a large nonstick skillet , combine mushrooms , chopped onions and 1 / 2 cup water
cook over medium-high heat , stirring often , until liquid has evaporated and vegetables are beginning to brown
to deglaze , add 1 / 3 cup of the vegetable broth and stir to scrape any browned bits free from pan bottom
continue to cook , stirring occasionally , until vegetables begin to brown again
repeat deglazing and browning steps 2 more times , using 1 / 3 cup broth each time
onion should be golden brown
this should take about 15 to 20 minutes total
remove pan from heat
in a large bowl , beat eggs to blend
stir in shredded zucchini , mushroom mixture , bread crumbs , cheese , pepper and oregano
turn into greased 9x13" baking dish , spreading out evenly
bake uncovered at 350 until casserole appears set in center when dish is gently shaken -- about 35 minutes
let stand 5 minutes , then serve
baked zucchini with parmesan
preheat the oven to 400f
arrange the zucchini , cut sides up , in an ovenproof dish large enough to hold them in a single layer
lightly brush with the olive oil and season with the salt and pepper
in a small bowl mix the parmesan cheese and garlic together , then sprinkle over the zucchini
bake for about 15 minutes , or until the zucchini are tender and the cheese is browned
baked zucchini with tomatoes
this colorful dish has a distinctly mediterranean flair
serve with something simple- roast chicken , for example , or pasta and cheese
preheat oven to 400f
core , seed and chop pepper
peel and finely chop onion
trim ends off the zucchini and remove the stem end from the tomatoes
cut both vegetables into 1 / 2-inch slices and arrange them in a buttered 1-or 1 1 / 2-quart baking dish with their edges overlapping slightly , alternating the tomato with zucchini
scatter the green pepper , onion , salt , and pepper over the slices
drizzle the oil evenly over the vegetables
place the dish in the oven and bake , uncovered , about 25 minutes , or until the squash is crisp-tender
you can substitute yellow squash
this dish can be prepared ahead and baked just before serving
baked  biscuit filled apple
preheat oven to 350 degrees f
in a small bowl , combine sugar and cinnamon
core apples , and widen opening at top to accommodate biscuit
rub insides and tops of apples generously with sugar-cinnamon mixture
prepare biscuit dough per instructions on package , using baking mix and milk
spoon biscuit mixture into cored apples , mounding slightly , and spreading to edges
place on baking sheet and bake in preheated oven for 30 minutes , or until apples are done and biscuits golden brown
any leftover dough can be shaped into biscuits and baked together with filled apples , for the same amount of time
for variety: a sprinkle of any of the following may be added to biscuit dough: sprinkle of raisins , currants , dried cranberries or chopped almonds
baked  chicken stuffed portabella mushrooms
preheat oven to 350f
in a small bowl , combine marinara sauce and basil , blending well
set aside
with a sharp knife , remove stems from mushrooms
coarsely chop stems and set aside
arrange mushrooms , rounded-side-down in a 12 x 8 x 2-inch baking dish and set aside
in a medium bowl , combine chicken , marinara / basil sauce , garlic , green onion , peppers , italian parsley , and italian herbs , if desired , mixing well
may add salt and pepper to taste , if desired
press mixture onto mushrooms , dividing evenly and fitting each mushroom
bake , loosely covered with aluminum foil , in a preheated moderate oven for 20 to 25 minutes
uncover and sprinkle each mushroom with shredded mozzarella cheese or cheese of choice and continue baking , uncovered , for 6 to 7 minutes , or until cheese is melted
sprinkle each lightly with parmesan or romano cheese , if desired , and continue baking for 6 to 8 minutes or until cheese becomes lightly browned
baked bean and peanut sandwiches
mash beans and add remaining ingredients except toast, spread between slices of toast, makes 4 sandwiches, enjoy !
baked bean style bean soup
wash and pick over the beans , and put them in a pot with enough water to come up above them by 3 or 4 inches
bring to a boil , turn off the heat , and soak overnight
in the morning , drain the beans and add the ham stock and the split peas , bay leaves and pepper
bring to a boil then simmer gently until the beans are tender
use a little stock to thin the molasses and tomato paste , and stir it into the soup
add the carrots and ginger , and continue to simmer the soup until the carrots are tender
add the ham , and add salt to taste add water if the soup gets too thick
stir frequently to prevent scorching
bean soup is best the day after it has been cooked
baked eggplant parmesan
preheat oven to 375 degrees
brush 2 baking sheets with oil
set aside
in a wide , shallow bowl , whisk together eggs and 2 tablespoons water
in another bowl , combine breadcrumbs , 3 / 4 cup parmesan , oregano , and basil
season with salt and pepper
dip eggplant slices in egg mixture , letting excess drip off , then dredge in breadcrumb mixture , coating well
place on baking sheets
bake until golden brown on bottom , 20 to 25 minutes
turn slices
continue baking until browned on other side , 20 to 25 minutes more
remove from oven
raise oven heat to 400 degrees
spread 2 cups sauce in a 9-by-13-inch baking dish
arrange half the eggplant in dish
cover with 2 cups sauce , then 1 / 2 cup mozzarella
repeat with remaining eggplant , sauce , and mozzarella
sprinkle with remaining 2 tablespoons parmesan
bake until sauce is bubbling and cheese is melted , 15 to 20 minutes
let stand 5 minutes before serving
baked up fried chicken  low fat
preheat oven to 450f
line a rimmed baking sheet with foil and set a wire rack on top
spray rack with cooking spray
in a large bowl , whisk buttermilk with egg white , add chicken and turn to evenly coat
measure flour , salt , garlic powder , oregano , chili powder and baking powder into a large plastic bag
close top and gently shake to evenly mix
remove chicken , one piece at a time , from buttermilk and shake off excess liquid , then place in bag
close top and shake gently to evenly coat
remove from bag , shaking off excess coating , then place on rack , repeat with remaining chicken , one piece at a time
discard any remaining milk and flour mixtures
using a brush , lightly dab oil as evenly as possible over coating on chicken
bake in centre of preheated oven until coating is crisp and golden , about 30 minutes
if you have time , let chicken marinate in buttermilk before roasting
this makes it even more tender and adds tang , too ! place chicken and buttermilk mixture in a large plastic bag
push chicken down into marinade , then squeeze out as much air as possible from bag
seal tightly with an elastic band as close to chicken as possible
place in a large bowl
refrigerate 4 hours or overnight
then proceed with recipe as written
bakehouse rice maker barley risotto
to make this recipe place the ingredients in the rice maker in any order , give it a stir , put on the lid , and push the cook button
dori served it with reitan roast and green beans
baker s angel flake coconut macaroons
mix coconut , sugar , flour and salt in a large bowl, stir in egg whites and almond extract until well blended, drop by tablespoonful onto greased and floured cookie sheets, bake 325f for 20 minutes or until edges of cookies are golden brown, immediately remove from cookie sheets to wire racks, cool completely
baker s chocolate caramel bars
heat oven to 350
melt caramels and evaporated milk on low hear or microwave on medium power for 5 minutes , stirring until smooth
combine flour , oats , brown sugar , baking soda , and salt in large mixing bowl
cut in butter until mixture is crumbly
press half of mixture into an 8-inch square pan
bake for 10 minutes
sprinkle chocolate chips and walnuts evenly over baked crust
pour caramel mixture on top
sprinkle with remaining crumb mixture
bake 20-25 minutes longer , or until golden
cool
cut into bars
baker s chocolatey banana muffins
preheat oven to 350, in a mixing bowl , whisk together oil , sugar and eggs, stir in bananas and chocolate chips, combine flour , soda , salt and cinnamon, stir into mixture just to moisten, spoon into 24 greased muffin cups, bake 15- 20 minutes