formido/recipes-20k huggingface dataset:
baked pork chops with roasted potatoes  parsnips and carrots
preheat the oven to 425 degrees f
cut the potatoes in half , peel and slice the parsnips and carrots lengthwise
place the parsnips , carrots , onion , potatoes , and all the garlic cloves in a tray and coat and toss generously with extra virgin olive oil
add some he fresh thyme , salt and pepper , toss again
then place in oven for 15 minutes
while the vegetables are in the oven , sprinkle some thyme , lemon zest , salt and pepper onto the chops
then place them in the tray on top of vegetables and add the apples
sprinkle a little extra virgin olive oil , and the juice of half the lemon on top of chops
return to oven
cook for around 45 minutes until the meat is tender and the vegetables are golden
baked pork chops with vegetable rice
in large skillet over medium-high heat , heat oil
brown chops on both sides
remove and set aside
add onion and garlic to skillet
cover and cook about 5 minutes , until softened
add rice , curry powder , cumin and oregano
stir to coat rice
add zucchini , tomatoes , peppers , salt , pepper , bay leaf and chicken stock
bring to boil
reduce heat , cover and simmer for 10 minutes
transfer mixture to 13 x 9 baking dish
nestle pork chops into rice
pour any juices from meat over top
cover and bake in 350 oven for 30 to 35 minutes or until rice is tender and liquid absorbed
discard bay leaf
baked pork ribs with hoisin barbecue sauce
place ribs in large roasting pan, pierce meat with fork, sprinkle with chinese five-spice powder and onion powder, rub mixture into meat, whisk remaining ingredients in small bowl to blend, pour sauce over ribs , turning to coat, turn ribs meat side down, cover pan with aluminum foil and refrigerate overnight, preheat oven to 400f, bake ribs , covered , until just tender , about 30 minutes, uncover and turn ribs meat side up, bake until ribs are cooked through , basting occasionally , about 35 minutes, cut meat between bones to separate ribs and serve
baked pork roast
mix the marinade ingredients together in a large mixing bowl , whisking
poke the pork roast 10-12 times deeply with a fork to allow the marinade to penetrate it
place the roast in a casserole dish and pour the marinade over it
allow it to marinate in the refrigerator for 4 hours
make sure to turn the roast a couple of times during the marinating process
at the end of the four hours , elevate the roast slightly in a roaster pan or dutch oven with a small rack or oven proof saucer
pour in the cup of water , along with the marinade , so that the liquid doesn't actually touch the roast if possible
cover the roasting pan and bake in a pre-heated 300-degree f
oven for 2 hours
then , reduce the heat to 275-degrees and bake for an additional 45 minutes
you should baste the roast 4 times during the baking process
at the end of the 45 minutes , remove the cover and broil the roast for 5-15 minutes until it is nicely golden brown on top
after browning , remove the roast from the oven and allow it to "rest" , covered for 20 minutes before slicing
baked pork sausages with potatoes and tomatoes
put all the ingredients from the sausages up to and including the potatoes into an oiled baking dish or pan
season well with salt and pepper , and drizzle with the olive oil
turn the oven to 350f and cook for 30 minutes , stirring occasionally
add the tomatoes , pecorino or provolone , and oregano , stir , and cook for about 10 minutes
serve hot with bread
baked pork spring rolls
preheat oven to 425 degrees f
place pork in a medium saucepan
cook over medium high heat until evenly brown
remove from heat and drain
in a medium bowl , mix together pork , cabbage , carrot , green onions , cilantro , sesame oil , oyster sauce , ginger , garlic and chile sauce
mix cornstarch and water in a small bowl
place approximately 1 tablespoon of the pork mixture in the center of spring roll wrappers
roll wrappers around the mixture , folding edges inward to close
moisten fingers in the cornstarch and water mixture , and brush wrapper seams to seal
arrange spring rolls in a single layer on a medium baking sheet
brush with vegetable oil
bake in the preheated oven 20 minutes , until hot and lightly browned
for crispier spring rolls , turn after 10 minutes
baked pork stroganoff
heat butter and oil in a large skillet
add pork loin and sprinkle with salt and half the pepper
saute the pork loin at a medium-high heat until the bottom of the skillet starts to brown from the browned pork loin
place pork loins in a shallow baking dish
add the white wine or broth to the skillet , stirring to remove bits from bottom of the pan
stir in the mushroom soup , the onion soup and the half cup of water
mix well and pour over the pork loin in the baking dish
sprinkle with the rest of the pepper and bake in a 350 degree oven for 15 minutes
remove from oven and stir well , sprinkle with the remaining pepper and continue baking for another 15 minutes
serve over the hot buttered pasta
baked pork tenderloin
preheat oven to 350f, cut tenderloin in 1" slices and wrap each piece with a strip of bacon, fasten with a toothpick, place meat in a baking pan and season with salt and pepper, mix soup and water, pour over meat, bake uncovered for about an hour
baked portabella mushrooms
combine ingredients in a large container, let marinate for 30 minutes to an hour, preheat oven to 350f, pour the entire contents into a large baking dish , and bake for 25 minutes, turn at least once
baked portobello caps with melted goat cheese
preheat the oven to 375f, spread the sauce in the bottom of a 9"x9" baking dish, arrange the mushroom caps , gill side up , on top, place a piece of goat cheese on each mushroom, sprinkle evenly with the pine nuts, bake for 30 minutes , or until hot and bubbly, top with the chopped basil, garnish with the basil sprig , if using, makes 4 servings, enjoy !
baked portobello mushrooms
clean mushrooms and brush with olive oil, place on baking sheet , cap side up, bake at 425 for 20 minutes, can be frozen for later use
baked pot stickers  sweet asian dipping sauce   chicken egg roll
preheat oven to 425f
in a large bowl , combine chicken , water chestnuts , green onions , carrot , ginger , soy sauce , egg white , mayo and garlic
mix well
to assemble potstickers , place 12 wonton wrappers onto a smooth , clean and dry surface
lightly brush the edges of each wonton with water
place about 1 tablespoon of filling onto the center of each wonton
fold corners of the wonton to the middle to secure the filling inside
place wontons on a cookie sheet and lightly spray with pam or olive oil
repeat with remaining wontons
bake 12-15 min until golden brown
for dipping sauce , place jelly in a small bowl
microwave on high 30-40 sec or until warm
add vinegar and soy sauce
whisk until well blended
serve potstickers with dipping sauce and enjoy !
baked potato
bake potato as you would a normal baked potato, cut open slightly in 4 different directions , 4 triangle shapes, fill with topping and enjoy
baked potato   leek soup with cheddar   bacon
heat the oven to 375 degrees f
scrub the potatoes , pat dry , and pierce several times with a fork
set them directly on the oven rack and bake until very tender , about 1 hour
let cool completely on a cooling rack
cook's
extra sharp will give you a more pronounced flavor but because of the lower moisture content , the soup will be less smooth
baked potato  or anything   toppings
topping number 1:
combine all ingredients in a sauce pan on the stove top until heated thru , or nuke in the microwave until heated thru and top over baked spuds
topper number 2:
melt butter and sugar on the stove top in a sauce pan over med low to med heat
add peeled shallots and stir to coat
add wine and bring to a low simmer for about 15 minutes covered
remove cover and contine simmering for about 10-15 minutes or until tender and caramelized then spoon over spuds !
topping number 3:
melt butter on the stove top then blend in flour and stir until mixture is very smooth
add nutmeg if you choose so and cook for about one minute until the flour flavor is cooked out
off of the heat add in milk in a slow stream stirring non stop until like milk takes on the butter / flour mixture
return pan to heat and simmer until thickend then add you cheese and stir until melted then spoon onto spuds !
baked potato bar
stab potatoes with fork, coat potatoes with oil, sprinkle with salt and pepper, wrap each potato individually in aluminum foil, place in 5 to 6 qt slow cooker, cover and cook on low heat setting 6 to 8 hours or until potatoes are tender, serve with toppings
baked potato bites
preheat the oven to 375
place the potato rounds on a rimmed baking sheet
toss with the olive oil , season with salt and arrange in a single layer
bake for 25 minutes , flip and bake for another 10 minutes
transfer to a paper-towel-lined plate to drain
meanwhile , cook the bacon until crisp
crumble and set aside
in a medium bowl , stir together the sour cream and cream cheese until smooth
arrange the potato slices on a platter in a single layer and top each round with a dollop of the sour cream mixture , some bacon bits and the chives
serve warm
baked potato bread   bread machine
combine according to your manufacturer's directions, success hints: this dough will be very dry, resist the urge to add water, for best flavor , use real bacon bits, for a taste treat , use jezebel jam, this recipe can be baked with the white or rapid bake cycles
baked potato bread  for the bread machine
put all ingredients into a bread machine in the order suggested by the manufacturer
set to the regular bake cycle
baked potato brunch casserole
cook potatoes in skins until fork tender
cool , peel if desired and slice into 1 / 2 inch slices
in a buttered 13x9-inch baking dish , alternate the sliced potatoes and the ham in layers
sprinkle the cheese over this
combine remaining ingredients and pour over the top of the cheese
at this point the casserole can be covered and refrigerated overnight
bake uncovered at 375f for 30-35 minutes , until a knife inserted in the middle comes out clean
garnish with fresh parsley or chives
baked potato buffet
in three small bowls combine ingredients for each topping
stir till well-blended
cover and store in refrigerator till ready to use
about 3 / 4 hour before use , take them out of the refrigerator
if you are using them as a gift , give all three with the potatoes
if you are making these for a buffet , you may want to make extra topping to fit your guest list
baked potato casserole
mix all ingredients, pour into casserole and bake 30 minutes at 325 f
baked potato casserole  sp5
set out sour cream to reach room temperature
butter rectangular glass casserole dish
melt butter and cheese together in microwave
chop 2 bunches of green onions
put simply shredded hash brown potatoes in glass casserole dish
combine room temp sour cream with melted butter and cheese and pour over potatoes
add chopped green onions , salt and pepper to taste
toss potatoes and added ingredients with a fork until coated , leaving a rustic , not whipped look
bake in 350 degree oven for 30 minutes or until golden on top
if you are lucky enough for leftovers , makes great potato pancakes for breakfast
baked potato cheddar soup
in a large pot , melt butter and add flour
cook for 2 minutes
whisk in milk , stirring constantly , bring mixture to a boil to thicken
add potatoes , garlic , onions
simmer for 10 minutes add in cheese , sour cream , salt , pepper , old bay , and bacon
heat til cheese is melted and serve !
enjoy !
baked potato dip
just dump all the ingredients in a bowl and mix it up, store in the fridge at least 1 hour before serving, i serve this with potato chip
baked potato egg rolls  5fix
warm potatoes about 45 seconds in microwave
add cheese and bacon , mix together
place mixture in wraps , approximately 3 tablespoons per wrap
use finger to wet all eges with water very slightly
fold wrapper half way over at an angle , then fold two corners in and roll , make sure all edges are sealed
drop egg rolls in fryer and cook for 2 1 / 2-3 minutes
serve and eat
baked potato gnocchi
in a bowl , make a well in the flour, add potatoes , butter , seasonings and nutmeg, pinch to form a soft dough, knead lightly on a floured board, divide ball of dough into 4, roll each section into a long rope approximately 1 inch in diameter, cut into 1 / 2 inch slices, drop slices into salted simmering water, cook 4-5 minutes, gnocchi is cooked when it rises to the surface, remove with a slotted spoon and drain on paper towel, continue in small batches until all gnocchi is cooked, place one layer of gnocchi in a greased baking dish, top with 1 / 2 cup mozarella cheese, top with 3 / 4 cup of white sauce, top with 3 / 4 cup of tomato sauce, repeat one more layer, garnish with parsley if desired, bake in 375f oven 30-35 minutes, serve hot with a tossed salad
baked potato ice cream
soften ice cream just enough to be able to form it
take 2 to 3 scoops and form together into the shape of a baked potato , putting each"potato" back in the freezer until all are done
once they are all formed and firming again roll them through a plate of cocoa so that they are coated completely
place back into freezer until ready to serve
once you are ready to serve , slice them open at the top and poor in some of your chocolate sauce so that it looks like gravy
then squirt in the whipped cream so that it looks like sour cream
sprinkle on almonds and serve !
you can use many different toppings such as coconut colored orange to look like shredded cheese , green maraschino cherries to look like green onions and so on
baked potato mashed potatoes
peel the potatoes & cut them into halves or quarters , depending on size
put in a large pot of water with a pinch of salt
bring to a boil , then cook approximately 20 minutes until the potatoes are tender
in small pan , heat the milk & 4 tablespoons of the butter
cook until melted & warm
in separate pan , saut the onions in remaining 2 tablespoons of butter until caramelized to a golden brown
add the sherry to the pan & saut another 2 minutes until liquid evaporates
drain potatoes
add the milk / butter mixture & start mashing
season with salt & pepper , then add onions
fold in the cheese
remove from the heat
i recommend dishing up single servings & adding the remaining ingredients to those
you may also exclude the last 3 ingredients and simply top with gravy
baked potato oles
preheat oven to 475f, mix seasoning , sugar and spices together, slice scrubbed , unpeeled potatoes into rounds, place 1 / 2 of the potatoes into a plastic bag, spray with olive oil, sprinkle half of spice mix into bag, close bag and shake until potatoes are coated, repeat process with other half of potatoes and spices, spray 2 baking sheets with olive oil, spread potato rounds out on baking sheets into a single layer, bake until crisp , 30-40 minutes
baked potato packets
preheat oven to 350 degrees, cut 4 pieces of tinfoil big enough to wrap everything up, slice one potato into thin slices and place on a piece of tinfoil, top with some sliced mushrooms and onions , to your taste, sprinkle with a pinch of garlic salt and thyme, top with 1 tbs butter, wrap tinfoil tightly around, repeat with remaining potatoes, place potato packets in oven, bake 30-40 minutes or until potatoes are tender
baked potato pizza
-lightly spray 14inch, pizza pan, place dough on pan, bake at 400 for 6min, or just until crust begins to brown, -when potatoes are cool enough cut them into 1 / 2 inch, slices, in bowl combine margarine , garlic powder , and dried italian seasoning, add potatoes and gently toss to coat, spread sour cream over pizza crust, top with potato mixture , then bacon , onions and both cheeses, -bake at 400 degrees for 17-20min, or until cheese begins to brown and bubble, let stand before cutting, enjoy !
baked potato pockets with chili
warm the chili
grate the cheese
bake potatoes and slice in half and squeeze to break the potato up a little or use a fork and scrape it
top with chili and sprinkle with cheese
baked potato ranchero
combine the first 6 ingredients in a large nonstick skillet
stir well , and bring to a boil
cover , reduce heat and simmer the tomato mixture at least 15 minutes-stirring occasionally
i like my mixture fairly chunky so you can adjust your cooking time accordingly
split open the baked potatoes and put the mixture inside
i normally cut my potato completely open , mash it and put the mixture on top adding the cheese and green onions
you can certainly add extra ingredients like sour cream etc
my wife and i usually serve this with a green salad
baked potato rounds
put half the potatoes in greased 2 qt casserole, top with onion and remaining potatoes, drizzle on the butter, mix remaining ingredients and sprinkle on top, bake , uncovered at 450 for 30 minutes , or until done
baked potato salad
in a large bowl , toss the potatoes with oil and dressing mixes, place in two greased 13x9 inch baking pans, bake , uncovered , at 400 degrees for 45 minutes or until tender, cool, transfer to a large bowl, add peppers , onions , tomatoes , eggs , and bacon, toss gently, combine remaining ingredients in a small bowl, mix well, pour over salad and stir gently, cover and refrigerate for at least 1 hour
baked potato salad   loaded
bake the potatoes either in the oven or the microwave until cooked through
let cool
meanwhile , mix sour cream , yogurt , mustard , onion powder and celery seed in a large bowl
cut new potatoes into bite-sized pieces (in half or quarters
add to bowl with dressing , along with egg pieces and celery
gently stir
at this point , you want to really taste the salad and add salt and pepper , using as much or as little as you prefer
i use about 1 / 2 teaspoon of both
put salad into a serving bowl
top with tomato , cheddar , then bacon bits and onions and chill !
baked potato skins
cut potatoes in half lengthwise, scoop out pulp , leaving a 1 / 4-in shell, place potato skins on a greased baking sheet, combine oil , parmesan cheese , salt , garlic powder , paprika , and pepper, brush over both sides of skins, bake at 475 degrees for 7 minutes, turn, bake until crisp , about 7 minutes more, sprinkle bacon and cheddar cheese inside skins, bake 2 minutes longer or until the cheese is melted, top with sour cream and onions, serve immediately
baked potato slices with two cheeses
wash potatoes well and cut into thin slices , leaving the skin on, place potatoes in a baking dish that has been sprayed with pam, sprinkle with garlic salt , drizzle with butter and sprinkle with parsley, bake at 425 for about 50 minutes, remove from oven and top with cheeses, bake an additional 10 to 15 minutes until lightly brown and cheeses are melted
baked potato soup
peel and cut potatoes into cubes and place in a large stock pot, add boullion cubes and cover with water, boil until potatoes are fork-tender , but do not drain, add velveeta and stir until melted, add sour cream , and salt & pepper to taste, heat until warmed through, serve topped with grated cheese and bacon bits
baked potato soup   bread bowl
procedure - for soup:
boil potatoes in water to cover for 10 minutes
drain
set aside
saut bacon , onions and celery over medium-high heat until celery is tender in large , heavy pot
drain bacon grease and return bacon , onions and celery to pot
add milk , water , chicken base , salt and pepper
heat over medium-high heat until very hot but do not let soup boil
melt margarine in heavy , large saucepan over low heat
stir in flour to make a roux
mix well and allow to let bubble , stirring 1 minute
if desired , a larger amount of roux can be made to produce a thicker soup
gradually add roux to soup , stirring constantly
continue to cook , stirring , until thick and creamy
stir in potatoes , parsley and cream
serve hot , garnished with cheese , bacon bits and / or onions
serve in bread bowl
procedure - for bread bowl:
mix ingredients together until soft dough forms
place dough in a lightly oiled bowl , cover and set aside until double in size , then punch down
scale into 4 inch balls , roll round and place in a warm place until they double in size
bake in 350 oven for 18-20 minutes
let cool
slice off top of bread and hollow out inside to form a bowl , careful not to make the "walls" too thin , about they should be about 1" to 1 1 / 2 thick
baked potato soup for a crowd
coat the potatoes in the olive oil
bake potatoes and onions in 375f oven for 45 minutes
let cool for 30 minutes
cut the potatoes in half lengthwise
use a spoon to scoop out the potato
peel the skin and roots from the onion
use a food processor to blend all of the ingredients except cheddar cheese , green onions , and bacon bits
the heat will melt the cheese
put the blended soup into a 10 quart stock pot over low heat until serving temperature
put shredded cheddar , bacon bits , and onions for everyone to use to top their soup
baked potato soup
cut potatoes in half , and scoop out pulp , and put in a small bowl
melt butter in a large kettle , add flour , and gradually stir in the milk
continue to stir until smooth , thickened and bubbly
stir in potato pulp , salt , pepper , 3 of the green onions , 8 bacon slices , and 1 1 / 2 cups of the shredded cheese
cook until heated
stir in the sour cream
now you can transfer this to the slow cooker set on low to keep warm
top with the remaining onions , bacon , and cheese
ready to take to a potluck , or straight from the cooker , to enjoy on a cool day
baked potato squares
preheat oven to 350 f, mix mashed potatoes , flour , salt and pepper, spoon into a greased 9 x 9 baking dish, mix sour cream , chives , and egg, spread over potato mixture, sprinkle with cheese and bacon, bake at 350 for 25-30 minutes or until set, cut into squares and serve
baked potato sticks
preheat oven to 400 degrees f, scrub and quarter potatoes, melt butter in a 9- by 12-inch ovenproof baking dish in oven, place potato quarters in dish and turn to coat with melted butter, arrange potatoes cut side down and sprinkle with salt and pepper, bake until tender when pierced with a sharp knife
baked potato stuffing
preheat oven to 350 degrees
place soft bread cubes on an ungreased cookie sheet and put in the oven while it preheats
remove when oven is done preheating
in a large saucepan , bring butter , water and salt to a boil
remove
add milk and potato flakes , mix well
stir in 3 cups of croutons , celery and hidden valley mix
transfer to casserole dish and top with remaining croutons
bake at 350 degrees for 35-40 minutes
if using cheese , remove from oven and add cheese
return to oven until cheese is melted
baked potato topper
cream all together, store in refrigerator or freezer, serve hot over baked potatoes
baked potato topper dip
mix all ingredients together, bake at 375 degrees for 25 to 30 minute
baked potato topping
whip all ingredients together
baked potato toppings
pick whichever topping you want to use and combine all ingredients, top baked potato with topping, could even throw under broiler for a few minutes if desired
baked potato volcano
bake the potatoes first
425 degree oven for 45-60 minutes
let cool
scoop out about 1 / 3 of the potato
wrap bacon around potato , starting at base , about 3 strips per potato
secure with toothpicks
mix cream cheese , cheddar and mozzarella cheeses , green onions , chilies , salt and pepper
fill the potato with the cheese mixture
bake at 350 degrees for 15 minutes
top with folded slice of chedder per potato
bake 5 minutes more to melt that cheese
sprinkle with chopped parsley
cut in half to display the melting volcano
baked potato wedges
preheat oven to 350, wash potatoes , peel if desired , and cut into wedges, place potatoes skin down in a baking dish, mix remaining ingredients together and brush over potatoes, bake 1 hour, add more salt & pepper if desired