formido/recipes-20k huggingface dataset:
baked cheeses with red pepper sauce
preheat oven , 450f / 230c / gas mark 8
sauce:
heat the olive oil in a saucepan
add the garlic , red peppers and thyme , and cook until the vegetables are soft , about 10 minutes , stirring frequently
pour the pepper mixture into a food processor or blender and blend until smooth
return the pureed mixture to the saucepan
stir in the tomato paste , and salt and pepper to taste
set aside
cheese:
place each slice of cheese between two pieces of greaseproof paper
with the flat side of a large knife , flatten slightly
in a small bowl , combine the breadcrumbs , parsley and parmesan cheese
pour the mixture onto a plate
dip the cheese rounds in the beaten egg , then in the breadcrumb mixture , coating well on all sides
place on an ungreased baking tray
bake the cheese until golden , about 5 minutes
meanwhile , gently reheat the sauce
to serve , spoon some sauce on four heated plates
place the baked cheese slices on top , and garnish with parsley
pass the remaining sauce
baked cheesy chicken nuggets  no bread coating
preheat oven to 200c
flatten the chicken slightly until it is the desired thickness of your nuggets--you can use a meat mallet or your rolling pin
cut the chicken into nugget sized chunks
combine the polenta and the parmesan in a bowl
dip the chicken pieces into the polenta mixture and ensure they are thoroughly coated
place the nuggets onto a paper lined baking tray and bake for 10 minutes , or until cooked and golden
baked cheesy chicken spaghetti
preheat oven to 350 degrees
boil spaghetti in pan until its flexable
melt velveeta cheese , cream of chicken , cream of mushroom , and broth in medium size sauce pan
place boiled and drained spaghetti in a 13x9 baking dish , pour cheese / soup mixture on top
bake for 45 minutes , remove and sprinkle on parmesan cheese , bake another 10-15 minutes until slightly browns on edges
let cool for about 5-10 minutes & serve
baked cheesy eggs with leeks and tarragon
preheat the oven to 375
lightly grease / spray a 13x9-inch baking dish
in a skillet over medium heat , melt the butter
saut the chopped leeks until they are tender
place sauted leeks into the bottom of the prepared baking dish
evenly sprinkle 1 cup only of havarti and the parmesan cheese over the leeks
in a mixing bowl , combine the eggs , cream , tarragon , salt , pepper and paprika
whisk until well beaten
pour the egg mixture into the baking dish over the cheese layer
bake at 375 for 30 minutes or until set and lightly browned
sprinkle with remaining 1 / 2 cup havarti and bake an additional 5 minutes or until cheese is melted
baked cheesy ham and spaghetti casserole
pasta -- cook the pasta according to the directions on the package in a large pot of salted boiling water
cook until al dente , drain and set aside
ham and vegetables -- now in that same large pot you cooked the pasta in , add the butter and heat to medium
then the mushrooms , ham , onion , scallions , parsley and cook until the mushrooms and onions are soft
sauce -- to the vegetables , add the flour and stir until well blended
then the broth , sherry , nutmeg , salt and pepper
go easy on the salt because the broth and ham are both salty
cook and stir until the sauce mixture thickens on medium to medium high heat
reduce to medium and add in the cream , 1 / 2 of the parmesan , 1 / 2 of the white cheddar and the peas
combine and bake -- add the drained pasta to the vegetable and cheese sauce and toss well
spray a casserole dish 13x9 or similar with pam or a nonstick spray and heat the oven to 350 degrees
spread the pasta mix into the casserole and top with the extra cheese
bake about 30 minutes until bubbly and the cheese get nice and brown on top
let set 5 minutes before serving to allow the sauce to firm up
this is a absolutely great casserole
i have also done this same recipe with leftover turkey or chicken and was just as good
and don't be afraid to use a sharp cheddar or even a swiss cheese as well
i just happen to like the white cheddar and parmesan best
baked cheesy onion veggie dip
chop , mince , dice or slice veggies to your desired size and shape
i like to chop everything and mince the garlic with my garlic press
saut onions , mushrooms and bell pepper until soft and onions are translucent
add garlic and saut one minute more
add mayo , mozzarella , cheddar and chopped olives and meat if using
stir to combine
scoop all into an 8x8 glass pan or similar size oven proof dish
bake at 350f until melted and dip-like about 15-20 minutes
enjoy on corn chips , tortilla chips or crackers
feel free to adjust amount and type of veggies to your taste
just keep the cheese and mayo mixture the same
some other great veggies to add or substitute would be seeded tomatoes , zucchini , artichokes , hot peppers , etc
baked cheesy potato skins  cooking light style
bake potatoes at 425 for 1 hour or until done
cut potatoes in half length wise
make sure they are cool enogh to handle and scoop out potato , but leave an 1 / 4 inch shell
place potato shells on a baking sheet and spray with cooking spray
bake at 425 degrees for 8 minutes until crisp
cook bacon , chop and set aside
divide cheese into 8 equal parts and sprinkle into potato skins
sprinkle bacon into shells with melted cheese
place a dollop of sour cream on top of each potato boat and sprinkle with chives
baked cheesy potatoes
place all ingredients into a 9x13 baking pan
mix until all ingredients are evenly distributed
if desired , top of mixture with a thin layer of additional shredded cheese
bake uncovered at 350 for 90 minutes
serve with a dab of sour cream on top and a sprinkle of chili powder or cayenne for a kick
baked cheesy prawns
combine olive oil , garlic , lemon juice and thyme as a marinade and pour over the prawns in a shallow dish
cover and refrigerate for an hour or so
pre-heat the oven to maximum !
mix the remaining ingredients divide the prawns and marinade into 4 or 5 individual , shallow , fireproof dishes
sprinkle over the remaining ingredients bake in the oven until sizzling
serve immediately with plenty of crusty french bread to mop up the juices
baked cheez it chicken breasts
preheat oven to 325 degrees and grease an oven safe dish that the chicken will fit inches
rinse your chicken breasts and pat them dry with paper towel
very important that you dry the chicken breasts before preparing them , if the chicken isn't dry the seasonings will not stick and neither will the sour cream mixture
season on both sides with salt and pepper , to taste
in a shallow dish , combine the sour cream and buttermilk
arrange the crushed cheez-its in a second shallow dish
dip each chicken breast into the sour cream mixture , then into the cheez-its so that they adhere and form a crust
place the chicken in your prepared baking dish , leaving about 1 inch between the breasts
cover with foil and bake for 45 minutes
then remove the foil and bake for an additional 15 minutes
baked cherry tomatoes and feta
steep garlic in olive oil at least 1 / 2 hour
preheat oven to 400f
wash and stem tomatoes and cut them in half
put tomatoes in a shallow baking dish , pour olive oil and garlic over and toss lightly
bake 10 minutes
cut feta cheese into 1 / 2 inch chunks
place feta and basil in serving dish
pour tomato mixture over chunks of cheese and slivered basil
stir gently
serve with bread to mop up juices
baked cherry tomatoes with parmesan topping
pour oil into 13x9x2-inch broilerproof ceramic baking dish, add tomatoes , turn to coat with oil, sprinkle with salt and pepper, top with parsley and cheese, preheat oven to 400, bake tomatoes just until plump and shiny but not split , about 10 minutes, preheat broiler, broil until tomatoes begin to split and cheese begins to color , about 2 minutes, serve hot or warm
baked chick pea pattys
preheat oven to 425 degrees
prepare a cookie sheet by lining with parchment paper
lightly spray with olive oil or canola oil
add 2 tablespoon water to onion and microwave on high until soft
drain any remaining water off onion
finely dice fresh carrot
finely dice fresh parsley removing all stems
mix all ingredients with mixer or in food processor until you can form a hamburger like patty
if you need to add more bread crumbs
form into six to eight patties
lightly spray each patty until on both sides with olive or canola spray and place on cookie sheet
flip patties after twelve minutes
bake on opposite side nine minutes
i like mine to be lightly brown and crisp
baked chicken
in a large roasting pan , in a 425 oven , melt the butter or margarine
mix flour , salt , paprika and pepper in a heavy-duty plastic bag
shake chicken pieces in the bag , a few at a time , until evenly coated
in the pan , place the chicken , skin side down , in the melted butter
bake 30 minutes
turn chicken pieces and bake 15 minutes more until pieces are fork-tender
i usually make gravy from the de-greased pan juices , using some or all of the leftover flour and some chicken stock
baked chicken  with cream cheese vegetable topping
heat the oven to 425 degrees f
in a medium frying pan , heat the oil over moderate heat
add the bell pepper and cook , stirring occasionally , until starting to soften , about 3 minutes
add the onions , carrot and zucchini , cook 2 minutes longer , drain
mix the vegetables with the cream cheese , 3 / 4 teaspoon of the salt , 1 / 4 teaspoon of the black pepper and dill
sprinkle the chicken breasts with the remaining salt and pepper
put the breasts in a roasting pan and spread them with the vegetable cream cheese
bake the chicken until just done , 20 to 25 minutes
baked chicken   gravy
in a 9x13 inch pan melt margarine, lay pieces of chicken in pan, sprinkle with sifted four , until all is covered, mix milk , soup and onion mix together, pour over chicken, bake at 350 for 1-1 1 / 2 hours uncovered
baked chicken   noodles
simmer chicken until done & dice
blend soup and milk
add chicken , noodles and parsley
spoon into a buttered and using 1 / 2 of crumbs sprinkled in 1 quart casserole dish
sprinkle rest of crumbs on top
bake at 375 for 25 minutes
serves 4
baked chicken  n cheese rollups
preheat oven to 375 degrees
sprinkle both sides of chicken with salt and pepper
combine cheese , basil and tomatoes
dividing mixture evenly , spoon onto centers of chicken breasts
starting from short ends , roll up chicken
secure with toothpicks
in large nonstick skillet melt butter over medium-high heat
add chicken
cook , turning , until browned , about 2 minutes per side
transfer to ungreased jellyroll pan
bake until chicken is cooked through , about 20 minutes
meanwhile , combine 1 t
broth with flour
set aside
in same skillet over medium-high heat , combine wine with remaining broth
bring to a boil
cook , scraping up browned bits from bottom of skillet , until slightly reduced , about 4 minutes
stir in flour mixture
reduce heat to medium
cook , stirring , until thickened , 4-5 minutes
serve sauce with chicken
garnish with basil
baked chicken and artichoke penne with sundried tomatoes
in a large pot , cook pasta in salted , boiling water before al dente , according to package directions
drain and rinse with cold water to stop cooking process
while pasta cooks , combine artichokes in water , garlic , and parmesan
season to taste with salt and black pepper
add artichoke mixture , cooked chicken , and sliced sun-dried tomatoes to pasta , stirring to coat evenly
place pasta mixture in well-greased baking pan
top with mozzarella cheese
bake at 400f about 30 minutes or until heated through and cheese is melted
to freeze , follow directions above but do not bake
cover tightly with foil , label and freeze
when ready to serve , preheat oven to 400f bake , covered , until the center is hot , about 1 hour
remove foil
bake until cheese is golden , approximately 10-15 minutes more
baked chicken and brie
preheat the oven to 400 degrees f
pour the beer or wine into a glass baking dish large enough to lay out the chicken
season the chicken with salt , pepper and oregano on both sides , and place in the dish
bake for 35 to 40 minutes in the preheated oven , or until juices run clear
while chicken is baking , slice brie with the rind into 1 / 4 inch thick slices
when chicken is done , place slices of brie over the top
return to the oven for 3 to 5 minutes , until cheese is melted
voila , chicken with brie sauce is complete !
baked chicken and dressing
place chicken in baking dish , sprayed with no-stick spray, put cheese on top of each piece of chicken, mix soup and water and pour over the top, mix melted margarine with dressing and sprinkle on top of cheese, bake 1 hour , uncovered , at 325 f degrees
baked chicken and dumplings
preheat oven to 325 degrees f, coat a 2 1 / 2-quart casserole with cooking spray, in a medium bowl , combine milk and oil, gradually stir in flour , baking powder , and salt, mix well into a dough consistency and set aside, place chicken breasts in bottom of casserole, cover chicken with onion , celery , and carrots, evenly sprinkle sage and pepper over vegetables, pour broth over dish, using the dough mixture , form 2-inch balls and drop into casserole, cover tightly and bake for 1 1 / 2 hours
baked chicken and garlic orzo
preheat oven to 350
spray large nonstick skillet with cooking spray
heat over high heat until hot
add chicken breast halves
brown meat side down , 1 to 2 minutes or until lightly browned
set aside
reduce heat to medium-high
add wine
stir with a flat spatula , scraping brown bits from bottom of pan
cook 30 seconds or until slightly reduced
set aside
spray 9-inch square baking pan with nonstick cooking spray
add pasta , onions , garlic , parsley , oregano , chicken broth , water and wine mixture
stir
place chicken breasts on top
sprinkle lightly with paprika and lemon pepper
bake , uncovered , 1 hour and 10 minutes
remove chicken
add salt and olive oil to baking pan
mix well
place chicken on top
serve
baked chicken and gravy
coat chicken with flour, put butter in 13x9 baking pan, add chicken, bake at 375 for 40 minutes , turning once, remove pan from oven, reduce temperature to 325, spoon excess fat from chicken, mix milk with remaining ingredients until smooth, pour over chicken, bake an additional 15 minutes , until bubbly
baked chicken and mushrooms
arrange chicken in a baking dish coated with cooking spray, sprinkle with paprika, bake , uncovered , at 350 for 15 minutes, in a skillet , saute mushrooms in butter for 5 minutes, add the broth , green onions , garlic , salt and pepper, bring to a boil, pour over chicken, bake 10-15 minutes longer or until chicken juices run clear, top with cheese, bake for 3-5 minutes or until cheese is melted
baked chicken and onions
preheat oven to 450 degrees
place sliced onions and chicken pieces in a 9 x 13 baking dish or roasting pan
drizzle with olive oil
season with salt and pepper
toss to coat
arrange chicken , skin side up , on top of onions
sprinkle with paprika
bake , tossing onions and basting chicken occasionally , until juices run clear when chicken is pierced with the
serve hot
baked chicken and pumpkin with herbed cream sauce
combine all the baked chicken and pumpkin slice ingredients in a large bowl , season with salt and pepper to taste and mix well
lightly grease a 13 x 9 inch baking dish
spread the mixture evenly into the prepared dish and smooth over the top
bake at 400 degrees f for about 40 minutes , or until firm
herbed cream sauce:
while the chicken and pumpkin mixture is baking , heat the oil in a small saucepan , add the garlic and cook , stirring , until the garlic is lightly browned
add the wine and stock and simmer , uncovered , until reduced to about 1 / 2 cup
add the cream and herbs and stir until hot
season with salt and white pepper
cut the baked chicken and pumpkin mixture into small diamond shapes , divide between warmed serving dishes and spoon over the herbed cream sauce
this recipe can be made a day ahead and kept covered , separately , in the refrigerator
the baked chicken and pumpkin mixture is suitable for freezing
baked chicken and rhubarb
combine rhubarb , sugar , cornstarch and water in a saucepan, cook over medium heat , stirring frequently , until mixture boils, simmer , stirring frequently , until clear and thickened about 2 minutes, add lemon juice, set aside to cool, place chicken in a shallow baking dish, brush with butter and sprinkle with salt, bake uncover at 375 degrees for 30 minutes, spoon rhubarb sauce over chicken, sprinkle with cinnamon and nutmeg, return to oven and bake 20 minutes longer, spoon sauce over chicken and serve
baked chicken and rice
heat oven to 350f spray 13x9 inch glass baking dish with cooking spray
evenly spread rice in bottom of dish
sprinkle half of contents of seasoning mix packet over rice
arrange chicken over rice
sprinkle remaining seasoning mix over chicken
pour soup and water over chicken and rice
cover tightly with foil
bake 1 hour or until juice of chicken is clear when center of thickest part is cut and rice is tender
sprinkle with parsley
baked chicken and rice delight
place meat in a greased casserole dish
sprinkle with salt and herbs
saute onions in butter until clear
arrange onion over chicken
sprinkle rice evenly over the top and add chicken broth to cover
cover pan tightly with aluminum foil and bake at 350 degrees for one and a half hours
add evaporated milk
cover again and bake another thirty minutes
dont stir
baked chicken and rice with honey mustard sauce
preheat oven to 350
spread rice in a lightly sprayed or oiled 13x9 inch glass baking dish
arrange chicken on top
pour broth over
cover tightly with foil
bake 45 minutes
in a bowl , whisk together the yogurt , honey , mustard , soy sauce , ginger , salt , and pepper
uncover baking dish
spread yogurt mixture over chicken
bake , uncovered , until rice is tender and chicken is no longer pink in the center , about 15 minutes longer
baked chicken and rice with three soups
preheat oven to 375 degrees
combine the three soups , rice and water in a casserole dish , mixing until the ingredients are thoroughly combined
place the chicken breasts on top of the rice
sprinkle the chicken and the rice mixture with the salt , pepper , garlic powder , thyme and paprika to taste
place the pieces of butter evenly over each piece of chicken , so that each piece gets two portions of butter
bake the casserole at 375 for about 25-30 minutes or until the skin on the chicken is golden brown and the rice is hot , bubbly and fully cooked
serve immediately
this dish can also be made with whole cut-up chicken pieces in lieu of only chicken breasts
i just make it this way so no one fights over the chicken breasts which they always seem to do if i do it the other way
baked chicken and spinach stuffing
heat oven to 350
spray a 9-inch glass pie plate or a 8-inch square pan with cooking spray
in a small bowl , mix contents of the syrup cups from waffles , the preserves , and worcestershire sauce
place chicken , skin side up , in pie plate
sprinkle with salt and pepper
spoon syrup mixture over chicken
bake uncovered for 25 minutes
meanwhile , toast waffle sticks as directed on box
cool slightly , about 2 minutes
cut waffles into 3 / 4-inch cubes
set aside
spray a 1-quart casserole with cooking spray
in a 10-inch nonstick skillet , melt butter over medium heat
add onion
cook and stir 2 minutes or until tender
stir in waffle pieces and broth , breaking up and moistening waffle pieces
sprinkle with poultry seasoning and sage
remove from heat
stir in spinach
cool about 5 minutes
stir in egg white and pecans
spoon stuffing into casserole
place in oven with chicken
bake uncovered for 15 to 25 minutes or until juice of chicken is clear when thickest part is cut to bone and stuffing is thoroughly heated
serve chicken with stuffing , spooning remaining sauce in pan over chicken
baked chicken and stuffing   nuwave flavorwave ovens
in a baking pan: place chicken & add slice of cheese to each breast
in seperate bowl combine chicken soup and 1 / 4 water
place soup mixture on top of chicken and cheese
then crunch up stuffing into small bits , add to chicken
the last step is to add the butter over the top
this way the stuffing gets moist and crunchy
(cover with foil for the first 15-20 minutes
remove the last 10 - 15 minutes so top will cook
bake on hi for 30-35 minutes
baked chicken and stuffing casserole
in a baking pan: place chicken & add slice of cheese to each breast, in seperate bowl combine chicken soup and 1 / 4 water, place soup mixture on top of chicken and cheese, then crunch up stuffing into small bits , add to chicken, the last step is to add the butter over the top, this way the stuffing gets moist and crunchy, bake at 350 for 1 hour
baked chicken and wine
preheat the oven to 350f
melt the butter
mix bread crumbs with grated cheese
dip the chicken in the melted butter then in the bread crumb mixture
place chicken in oven covered , for approximately 20-25 minutes
mix the remaining butter with the wine , oregano , and chopped onions
when the chicken has about five minutes left until it is done , pour the butter / wine mixture over the chicken
the chicken should not be covered for the last 5 minutes
baked chicken and ziti
spray a large nonstick skillet with pam
heat
add the chicken and cook , turning as needed , until lightly browned , 5-6 minutes
transfer to a plate
preheat the oven to 375
spray the same skillet with more pam
add the onion and garlic
cook , stirring as needed , until softened , about 5 minutes
add the tomatoes , italian seasoning and pepper
bring to a boil
reduce the heat and simmer , uncovered , stirring as needed , until the mixture is thickened slightly , 8-10 minutes
meanwhile , cook the ziti according to package directions
drain and mix with the ricotta cheese
pour half of the tomato mixture into a 13x9" baking pan , layer with the ziti mixture , the chicken and the remaining tomato mixture
sprinkle with the cheeses
bake until hot and bubbling and the cheese is melted , 15-20 minutes
baked chicken and zucchini
in a shallow bowl , beat egg , water , 1 / 2 teaspoon salt and pepper
set aside 2 tablespoons bread crumbs
place the remaining crumbs in a large resealable plastic bag
dip chicken in egg mixture , then place in bag and shake to coat
in a large skillet , cook chicken in 2 tablespoons oil for 2-3 minutes on each side or until golden brown
remove and set aside
in the same skillet , saute zucchini in remaining oil until crisp-tender
drain
transfer to a greased 13-in
x 9-in
baking dish
sprinkle the reserved bread crumbs over the zucchini
top with tomato slices
sprinkle with 2 / 3 cup mozzarella cheese , basil and remaining salt
top with chicken
cover and bake at 400 for 25 minutes or until a meat thermometer reads 170
uncover
sprinkle with remaining cheese
bake 10 minutes longer or until cheese is melted
baked chicken breast
lightly spray 9 x 13 baking dish, arrange chicken breasts in baking dish, combine soup and water, pour over chicken, sprinkle cheese on top of soup mixture, sprinkle stuffing mix on top of cheese, drizzle melted butter on top, bake at 350 degrees for approximately 1 hour
baked chicken breast supreme
in a very large bowl , combine the first 8 ingredients
mix well
wash and pat the chicken breasts dry with a paper towel
place the breasts in the mixture
turn to coat evenly ,
cover , and refrigerate overnight in the refrigerator
remove the chicken from the marinade
coat each piece with the dry bread crumbs , that have been mixed with 1 tsp seasoning salt
arrange on a foil-lined greased baking sheet
bake , uncovered in a preheated 400 degree oven , for 40 minutes , or until the juices run clear-- delicious !