formido/recipes-20k huggingface dataset:
baked lemon and yogurt chicken strips
cut the chicken breast into strips
thicker strips will take a bit longer to bake
put the chicken strips into a bowl and mix in 1 / 2 cup of lemon juice
with your hands , really mix the chicken with the lemon juice and allow to sit for 5 minutes
wash the chicken strips well , removing any membranes or fatty bits
remove as much of the excess water and dry the strips
put the chicken into a clean bowl and sprinkle with lemon juice and add the yogurt and garlic
season with salt and pepper
mix well and put in the refrigerator for 1 hour
preheat oven to 400 degrees and prepare a baking sheet by spraying with cooking spray
bread the chicken strips by dredging them in the crushed crackers or cornflake crumbs
place the strips onto the baking pan and sprinkle lightly with the melted butter
bake for 15 to 20 minutes until cooked through
larger pieces might take longer to cook , smaller pieces might take less time
baked lemon chicken
in a shallow bowl , combine the butter , lemon juice , garlic , salt and pepper, place bread crumbs in another bowl, dip chicken in butter mixture , then coat with crumbs, pace in a greased 13-in, x 9-in, x 2-in, baking dish, drizzle with the remaining butter mixture, bake , uncovered , at 350 degrees for 25-30 minutes or until juices run clear
baked lemon chicken breast
preheat oven to 400 degrees f, combine salt , pepper , garlic , and thyme, lay chicken pieces into a 11" x 13" baking pan, sprinkle seasonings over chicken, combine onions , stock , and lemon juice in a sauce pan, heat to a boil, pour hot lemon mixture around chicken, slice lemon into thin circular slices, top chicken piece with a lemon slice, bake for 35 minutes at 400 f , until golden brown and juices are clear colored
baked lemon chicken with chinese lemon sauce
cut each chicken breast half lengthwise
mix egg white and water in a medium glass or plastic bowl
add chicken
turn to coat both sides and let stand 10 minutes
heat oven to 450 degrees
spray nonstick cookie sheet with cooking spray
remove chicken from egg mixture
discard egg mixture
mix flour , baking soda and red pepper in a large resealable plastic bag
add 1 chicken piece at a time
seal bag
shake to coat chicken
place chicken on cookie sheet
spray with cooking spray about 5 seconds or until surface of chicken appears moist
bake uncovered for 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut
while chicken is baking , prepare chinese lemon sauce
let chicken stand 5 minutes
slice each piece into 5 slices
pour sacue over chicken
garnish with lemon slices and green onion
chinese lemon sauce: heat all ingredients except cornstarch and cold water to boiling in 1-quart suacepan , stirring occasionally
mix cornstarch and cold water
stir into sauce
cook and stir about 30 seconds or until thickened
serve warm , or cover and refrigerate up to 2 weeks
this meal is excellent with steamed broccoli
baked lemon fries
preheat the oven to 450 degrees f
peel potatoes and cut into 3 / 8-inch thick slices cut again into 3 / 8-inch thick fries
place the potatoes into a bowl with cold water
just before cooking , drain water and place potatoes on paper towel , pat dry completely
put in a bowl
add olive oil , salt & pepper
toss well and lay out in 1 layer on nonstick baking sheets
bake until light brown , approximately 30 to 40 minutes , turning frequently until golden brown
remove from oven
add lemon zest , parsley , garlic & more salt and pepper if desired
toss well and serve
baked lemon haddock
cut fish into serving-size pieces, place in a greased 11x7x2" baking dish, combine remaining ingredients, sprinkle over fish, bake at 350 f for 25 minutes or until fish flakes easily with a fork, - - - - - - - - - - - - - - - - - -, a very quick and easy dish , pretty enough for company
baked lemon pasta
preheat oven to 375 degrees, in a large pot , cook spaghetti until done, over low heat , melt butter with olive oil, add minced garlic and pour lemon juice into pan, turn off heat, add the sour cream and blend the mixture together, add the zest and salad , pepper along with parsley, pour mixture over drained spaghetti and blend well, pour spaghetti mixture into a oven proof dish with a cover of foil, bake for about 15 minutes and then remove foil , bake for 7-10 more minutes, remove from oven, drizzle some more lemon juice all over the top, top generously with parmesan cheese, voila !
baked lemon pork chops
mix salt , pepper , garlic powder and flour together, dredge the pork chops in this mixture, brown the pork chops on both sides in the cooking oil, arrange the pork chops in a 8x8 baking dish and place a lemon slice on each, mix the catsup , water and brown sugar together and pour over the pork chops, bake in a 350 degree oven for 45 minutes to 1 hour until done, add a small amount of water , if needed , toward the end of baking period
baked lemon pudding
in a medium mixing bowl , combine sugar , flour and salt
stir in lemon juice , zest , beaten egg yolks , butter and milk
in a separate bowl , beat egg whites until stiff but not dry
fold into lemon mixture
pour into buttered 6 cup casserole dish
place this casserole inside a large pan
pour hot water into the 9x13 pan to a depth of about 1 inch
bake at 350 degrees for about 40 minutes or until the topping is set and golden brown
during baking this separates into a cake-like topping with a lemon sauce beneath
baked lemon rice pilaf
preheat oven to 350 degrees
heat stock , bringing to boil and then down to simmer
melt the butter in a large non stick skillet over medium heat
add onions and cook for 2 minutes or until the onion is softened
add the rice and stir to coat the rice with butter
cook 3 minutes stirring often so that the rice does not burn
transfer rice to large baking dish
pour in hot stock
stir in lemon juice , zest , bay leaves , salt and pepper
cover pan tightly with aluminum foil and bake for 25-30 minutes or until all liquid is absorbed and the rice is tender
fluff the rice just before serving and garnish with lemon slices and sliced green onion if desired
baked lemon salmon with lemon dill sauce
preheat the oven to 450'
lightly grease a baking dish with olive oil
place two-thirds of the lemon slices in the greased baking dish
place the salmon fillet on top of the bed of lemons , cover it with the remaining slices , drizzle with olive oil , and sprinkle with salt and pepper
bake for 20-25 minutes , until the salmon is a light pink on the outside and a deeper pink inside
remove from the oven and serve with the lemon-dill sauce
to prepare the lemon-dill sauce
in a food processor or blender , beat the heavy cream and sour cream until thick
add the lemon juice , dill , salt and pepper and blend until combined
refrigerate until ready to serve
baked lemon butter salmon
preheat oven to 400 f
cut salmon filet width-wise into about 1-1 / 2 inch pieces
spread a thin layer of butter / margarine over each salmon steak
slice lemon , and place 1 slice of lemon on top of each salmon steak
squeeze lemon juice out of unused portion of lemon evenly over each ste ak
bake for 15-20 minutes
serve with rice
variations: the margarine is not necessary , however my husband says it's too bland without the margarine , and the lemon flavoring is stronger without the margarine
it also prevents drying if you like your salmon cooked thoroughly
rach
baked lemon pepper salmon
preheat oven to 425, place large sheet of foil on baking sheet, spray foil with vegetable oil spray, mix shallots , capers and dill in small bowl, place salmon on foil, sprinkle with lemon pepper seasonings, spread shallot mixture over salmon, dot with butter, fold up foil edges to enclose salmon, seal, bake salmon just until opaque in center , about 28 minutes, open foil, transfer salmon to platter, spoon any juices over, garnish with lemon wedges and serve
baked lentil casserole
preheat oven to 350
combine water , lentils , onion , carrots , celery , garlic , salt , pepper , marjoram , sage , thyme and bay leaf in 13x9 casserole
cover and bake for 45 minutes
remove from oven and stir in tomatoes
recover and bake an additional 15 minutes
remove from oven and sprinkle with cheese
bake uncovered for 5 minutes or until cheese is melted
remove bay leaf before serving
baked lentil munchies
bring lentils to boil
drain
put out on towel to dry
preheat the oven to 425f
line baking pan with tin foil and spray with non stick spray
mix lentils and other remaining ingredients
spread out on baking sheet
bake for up 15 min , stir every few min , any more minutes and it will be too crispy
let cool and have delicious snack
baked lentil veggie stew
preheat oven to 350f degrees
in the bottom of each sprout , cut an"x"
place in a large casserole dish
add all other ingredients except soy sauce and combine well
bake uncovered , stirring occasionally , until lentils and vegetables are tender , about 1 hour
check halfway through , and add more water if necessary
after removing from oven , stir in soy sauce and serve , preferably over rice
baked lentils and vegetables
add the oil to a saucepan over medium heat
let oil get heated
add in onion , bell peppers , and garlic
stir / saute for 5 minutes or until tender
stir in stock , lentils , tomatoes , seasonings , and broccoli
cook , uncovered , 5 minutes
transfer mixture to a 2 1 / 2 quart casserole dish that has been coated with cooking spray
sprinkle w / parmesan cheese
cover and bake in a 350 degree oven for 45 minutes or until liquid is absorbed
baked lentils with cheese
preheat oven to 375, place first 11 ingredients in glass baking dish and cover with foil, bake at 375 for 30 minutes, uncover and add carrots & celery, re cover with foil and bake for 40 minutes, add remaining ingredients , sprinkling the cheese on top, bake uncovered for 5 more minutes, serve
baked light potato salad in a jiffy
put egg in water and boil
scrub potatoes and puncture each with a fork a couple of times
microwave potatoes for 6 minutes or till'baked' to your taste
while potatoes are'baking' , chop celery , onions and olives
put in medium bowl
cube potatoes , and toss into the bowl with celery
mix miracle whip light and the mustard into the potato mixture
peel the hard boiled egg , slice thinly and garnish potato salad with it or chop it and mix it into salad
refrigerate or serve warm , i usually decide we are having potato salad at the last possible minute , so we usually have it warm
enjoy !
baked lil  smokies n homemade mac n cheese
preheat oven to 350f, cook macaroni noodles according to package directions, drain and rinse, saute lil' smokies in pan until warm, grate cheese while the above is cooking, grease a baking dish, layers: noodles, smokies, cheese, butter, then begin over with the layers until all is used up, finally pour the milk over top, cover and bake 30 minutes, remove cover and bake another 15-20 minutes
baked lima beans
soak beans overnight , with plenty of water above the beans
they soak it up !
in the morning , drain the beans , cover with water , add 1 tsp salt and cook until slightly tender -- 20-30 minutes
however , you must watch these babies , because they have a big tendency to boil over ! just bring them to a boil , then lower the heat --- and still watch them !
after the beans are cooked , drain again and rinse them under hot water , and place them in a lightly sprayed or greased casserole dish
dab butter over beans
mix "lightly" ! or they get squishy
stir in molasses
finally , pour in sour cream and mix "tenderly"
bake at 350 for one hour
baked lime   green onion corn
preheat oven to 200 c, thinly slice corn into evenly sized pieces, place in small serving dish with stock, top with lime , butter , green onion and salt, cover tightly with foil, bake 20 minutes or till corn is tender
baked limerick ham  serves many
for an alcohol-free version , substitute a 50 / 50 mixture of apple juice and water for the cider
cover the ham with cold water and bring slowly to the boil
drain the water and replace it with the cider and return the ham to just before boiling
reduce the heat and keep the liquid barely simmering for 20 minutes per pound of ham
remove the kettle with the ham from heat and allow to stand in the liquid for 30 minutes
remove the ham from the liquid , skin it and score the fat with a sharp knife in a criss-cross , or diamond pattern
stud the ham with whole cloves at the points where the cross-cut pattern intersect
mix the brown sugar and mustard together and rub well into the surface of the ham
bake in a pre-heated oven for an additional 10 minutes per pound at 400 degrees fahrenheit
serve warm with plain boiled potatoes and brussels sprouts
oh , and a shot of jameson irish whiskey
baked linguine with meat sauce
cook beef and garlic in a dutch oven , stirring until beef crumbles and is no longer pink
stir in tomatoes and next 4 ingredients
simmer 30 minutes
set meat sauce aside
cook pasta according to package directions
drain
place pasta in a lightly greased 13x9 inch baking dish
stir together sour cream , cream cheese , and green onions
spread over pasta
top with meat sauce
bake at 350 degrees for 20-25 minutes or until thoroughly heated
sprinkle with cheddar cheese , and bake 5 more minutes
baked lumpia rolls
in a large bowl combine the pork , carrot , onion , water chestnut , bamboo shoots , garlic , ginger , soy sauce and pepper
stir mixture until thoroughly combined-at this point you can cover and stick in the fridge over night
i lay out about 10 wrappers at a time , roll the meat mixture into cigar shapes about finger thickness-be reasonable-and the length of the wrapper
roll , brush ends with beaten egg and finish the roll to seal
place seam side down on a cookie sheet and repeat until done
bake in a preheated 450 degree oven , turning once for around 20 minutes
they should be cooked through and the wrappers are golden brown
serve hot
you can make these ahead of time and keep cooked lumpia in the fridge for up to 3 days , or frozen up to 4 weeks
to reheat bake on baking sheet in a 450 oven for 10 minutes-turn rolls once
dipping sauce----------------
in a 3 quart saucepan mix together the brown sugar , vinegar and soy sauce
stir over high heat until sugar dissolves
mix the cornstarch / water and add to the sugar mixture and stir until mixture boils
remove from heat and stir in ginger
makes 2 / 3 cup and you can double
baked mac   cheese
cook cups of macaroni, drain , cool and set aside, mix together: 3 eggs , 2 cups milk , salt & pepper and 2 cups grated cheese, add macaroni to above mixture, put in casserole dish and dot with butter, add remaining grated cheese on top, bake in oven at 350 degrees for 45 minutes until bubbly
baked mac   cheese w  gouda
preheat oven to 350f
bring a large pot of water to a boil
spray a shallow 8x8 baking dish
set aside
generously salt boiling water
add pasta
cook , according to package instructions , until 2 minutes short of al dente
drain pasta , rinse with cold water , drain and return to pot
while pasta is cooking , melt butter in a large saucepan over medium
whisk in seasonings
then whisk in flour to form a thick paste
slowly whisk in milk
bring to a low boil
reduce heat to low , and simmer until sauce is thickened , 2 to 3 minutes
remove from heat
to baking dish , layering:
add 1 / 2 of cooked macaroni
add 1 / 2 of sauce , 1 / 2 of each cheese
repeat and top with cheeses
can be made several hours in advance , covered and refrigerated until time to bake
bake covered for 15-20 minutes
uncover and bake until topping is golden and sauce is bubbling , an additional 15-20 minutes
if refrigerated , additional time may be needed until it is bubbly and slightly browned
cool 5 minutes before serving
washington golden seasoning instead of salt & pepper
if you can find it , it is a great universal seasoning for sauces
april 2012 , edit to add: if doubling this recipe , use only 5 tablespoons of flour and 6 cups of milk
if you do not , you run the risk of a not so creamy and somewhat dry end result
at times i have added a bit more milk than recommended because the under cooked macaroni will absorb some of the milk
imo a little creamier is better than too dry
baked mac  n  cheese  sriracha
preheat the oven to 400 degrees
lightly spritz a 2-quart casserole dish with nonstick cooking spray
in a large saucepan over medium heat , melt 4 tablespoons of the butter
add the bread crumbs , stirring gently
turn off the heat , allow the bread crumbs to absorb the butter and reserve
in a large stockpot , bring 2 quarts of salted water to a rolling boil
add the macaroni noodles and stir
cook until the noodles are just slightly undercooked , 7 to 8 minutes
while the pasta is cooking , melt the remaining 4 tablespoons of butter in a large saucepan over medium heat
add the onion and cook , stirring occasionally , until the onion begins to sweat , about 5 minutes
whisk in the flour
cook for 2-3 minutes , stirring constantly to avoid lumps
add 1 / 2 cup of the milk while whisking
once the milk has been absorbed by the flour and thickened slightly , add the remainder of the milk , followed by the cream
add the salt , dried mustard , pepper , and nutmeg
simmer gently for 5 minutes , stirring occasionally
stir in the sriracha
gradually add 1 1 / 2 cups of the cheddar while slowly whisking , one handful at a time
once all the cheese has melted , toss in the cooked macaroni , coating the noodles with the cheese sauce
transfer the noodles and sauce to the baking dish
top with the parmigiano-reggiano cheese and the remaining 1 / 4 cup cheddar cheese
cover with an even layer of the buttered bread crumbs
bake , uncovered , until golden brown , 18 t 22 minutes
allow to sit for 5 minutes so that the molten cheese lava can cool just a touch
divide into squares , place , and garnish with the parsley
baked mac and cheese
toss uncooked noodles in melted butter
place in 9x13 baking dish , cover with shredded cheese , pour milk over all
salt and pepper if desired
i used to stir periodically but my husband told me he likes the crunchy bits from not stirring
bake 1 hour at 350 degrees
baked mac n cheese
in a 9x13 buttered glass cake pan layer the macaroni , both cheeses , salt and pepper , and butter , ending with cheese and butter on top
pour milk over
sprinkle corn flake crumbs and bake at 350f until cheese is melted and top is browned
baked mac n cheese with potato chip topping
preheat oven to 350f
in a large pot of boiling salted water cook the pasta to al dente
while the pasta cooks , in a separate pot , melt the butter
whisk in the flour and mustard and keep it moving for about 5 minute make sure it is free of lumps
stir in milk , onion , bay leaf and paprika
simmer for 10 minute and remove bay leaf
temper in the egg
stir in 3 / 4 of the cheese
season with salt and pepper
fold the macaroni into the mix and pour into a 2 quart baking dish
top with remaining cheese and potato chips
bake 30 minute let stand for 5 minutes before serving , then bask in the compliments during dinner !
baked mac n cheese
preheat oven to 350
cook macaroni according to package directions
in a large bowl , add milk , heavy cream & 1 cup sharp cheddar and all velcetta then combine all
taste and add salt & pepper till it tastes good
add in the eggs and combined
butter a 9 x 9 inch baking dish
add macaroni to the baking dish
pour cheese mixture over macaroni
top with 1 cup sharp cheddar
bake for 35-45 minutes
let cool 10-15 minutes or until fully set
baked macaroni
mix together the flour , 1 / 4 cup butter and the milk
add cheese chunks and allow to melt
add the salt and pepper
combine the ziti and cheese sauce
put into casserole dish which has been well buttered with the remaining 1 / 4 stick of butter
mix ritz with enough butter to moisten the crackers the more the better
bake@ 350 degrees for approximately1 hour
serve immediately
baked macaroni   cheese
in medium saucepan , combine flour , salt , dry mustard& pepper, stir in milk until smooth, add butter , stirring constantly, bring to a boil over medium heat , and boil 30-45 seconds, remove from heat, stir in cheese until melted, add macaroni, pour into a 2 quart casserole, sprinkle with bread crumbs, bake uncovered@ 375 for 25 minutes , or until lightly browned
baked macaroni   cheese
whisk flour into butter
preheat oven to 400
microwave milk at high for 1 1 / 2 minutes
melt butter in a large skillet or dutch oven over medium-low heat
whisk in flour until smooth
cook , whisking constantly , 1 minute
whisk in warm milk
gradually whisk in warm milk , and cook , whisking constantly , 5 minutes or until thickened
whisk in cheese
whisk in salt , black pepper , 1 cup shredded cheese , and , if desired , red pepper until smooth
stir in pasta
spoon pasta mixture into a lightly greased 2-qt
baking dish
top with remaining cheese
bake at 400 for 20 minutes or until golden and bubbly
baked macaroni   cheese loaf
preheat oven to 350 degrees
in a bowl , whisk the 3 eggs
add the remaining ingredients to combine
poor into a greased pan cover with foil and bake for 45 minutes
take off the foil and bake for another 15 minutes
remove and let it rest for about 5 minutes
cut and serve
you can also use seasoned bread crumbs and add onions or onion powder , garlic powder and / or ham
sometimes i put the macaroni and a bowl with water and microwave for about 5 minutes - just to soften them a bit more
yum ! my husband swears this tastes better the next day - so he's happy to have leftovers --
baked macaroni   cheese w  breadcrumb topping
preheat oven to 350 degrees
shred the two cheeses into two different bowls
prepare elbow macaroni as directed on box
drain and set aside for a moment
grease entire surface of your 9"x 13" baking pan generously with butter
start preparation by covering the bottom of the dish with half of the cooked elbow macaroni
cut 2 tbsp of butter into small pieces and spread them over the macaroni evenly
add a layer of half of the cheddar cheese , then half of the monterey jack or mild cheddar cheese
add the other half of the elbow macaroni , then 2 more tbsp of butter cut into small pieces and spread out evenly
add the other half of both cheeses
add the 2 cups of milk
finally -- sprinkle the breadcrumbs lightly in a thin layer over top of the whole dish
put in oven at 350 degrees for about 45 minutes , or until lightly browned
enjoy !
baked macaroni   cheese with pizzazz
cook the pasta in a pot of boiling water until al dente and set aside, melt butter in a medium sauce pan, slowly stir in milk & cheese soup until well blended, next add the bouillon , seasonings , & shredded cheese, cook over medium-low heat , stirring , until mixture is smooth and bubbly, do not allow to burn, spray a 9x9 baking dish with cooking spray then add the pasta, pour the cheese mixture over the pasta then stir, bake in 375 oven for 20-25 minutes, serve hot from baking dish
baked macaroni ala the joy of cooking
cook macaroni according to pkg directions, drain, place half macaroni in 3-4 qt casserole or 9x13" pan, sprinkle w / half grated cheddar, top with remaining macaroni, sprinkle w / remaining cheese, mix remaining ingredients in small bowl til well blended, pour over macaroni and cheese, sprinkle w / stuffing mix, dot w / butter, sprinkle w / remaining cheddar, bake at 350 degrees for 40-50 minutes
baked macaroni and brie
preheat oven to 350
butter a medium casserole dish and set aside
boil pasta until al dente
drain
while pasta cooks , melt 2 tablespoons butter in a large saucepan over medium-low heat
sprinkle in flour and cook , stirring continuously for 2 minutes , to form a golden brown roux
stir in milk and cream
bring to a boil , stirring continuously , then reduce heat to low
add cheese and continue to stir until melted and smooth
salt and pepper to taste
toss in drained pasta , combine very well , making sure the sauce soaks the pasta thoroughly
pour into the prepared casserole dish
stir together bread or cracker crumbs with 3 tablespoons melted butter
sprinkle evenly over pasta
bake for 15 minutes