formido/recipes-20k huggingface dataset:
baked potato with curried mushrooms
preheat the oven to 400f
pierce skin of potato a couple of times with a fork
bake the potato in the oven for about 1 hour or until cooked
heat the butter in a small saucepan and saute shallot for about 5 minutes , or until softened
add the mushrooms and cook for 2 more minutes
add the curry powder and stir well
blend the tomato paste and yogurt
add the minced mint , and season with salt and pepper
stir into the mushroom mixture and heat gently for one to two minutes , stirring constantly
split the baked potato and "mash" it up a bit with a fork
fill both halves with the curried mushroom mixture
garnish with a sprig of mint
baked potato with nuts
boil the potatos without peeling, mix all ingredients in a bowl, then pierce a little all potatos with a help of knife, pour the sauce into the potatos, then bake them for nearly 20 minutes, service while its hot
baked potato with ricotta
preheat oven to 400f
bake potatoes 45 minutes or until tender
mix remaining ingredients
serve as topping for potatoes
you can use all other toppings as well , like crumbled bacon bits as a garnish , green onions instead of onion powder , combine cheddar cheese with less ricotta and --
baked potato with rosemary
preheat oven to 375
scrub potatoes and slice 1 / 2" thick slices from end to end
keep each potato together
i use individual ramekins to bake them in , but you can use a caserole dish that will hold the potatoes so they don't fall apart
brush some of the oil in the bottom of the ramekins and put one potato in each
spread the slices a little so they are kind of loose
brush the rest of the oil on the potatoes
sprinkle rosemary and salt on top and top with butter
bake 1 hour or until fork tender
the whole thing should come right out together and can be served on plates
drizzle remaining oil and butter over top
baked potato with sauteed mushrooms and onions
preheat oven to 400 degrees
wash and dry one large potato
rub 1 tbsp olive oil onto the potato skin
pierce potato skin with fork and wrap in foil
cook the potato in the oven for 2-3 hours
15 mins before the potato is done microwave the sliced onion for 4 mins on medium power
heat one tablespoon of olive oil in a pan
add mushrooms and cooked onions to the heated oil
add 1 tablespoon bragg's amino acids to the onion and mushroom mixture
add pepper and sea salt to taste
cover the pan and saute on medium heat for 3 mins
) add onions an mushrooms to the baked potato
enjoy !
baked potato  leek and cheese soup
pre-heat the oven to 200c / 400f / gmk6 and bake the potatoes in their skins for about 1 hour until cooked
cool completely before using
melt 2 oz the butter in large saucepan over medium heat
add the leeks and garlic , season with salt , and cook , stirring occasionally , until softened , about 5 minutes
add the chicken stock and 16 fl
oz water
simmer until the leeks are very tender , about 20 minutes
meanwhile , fry the bacon in the remaining butter over medium heat , stirring occasionally , until browned and crisp
drain on kitchen paper and set aside
cut one of cooled potatoes in half lengthwise and scoop the flesh out in one piece from each half
cut the flesh into in cubes and set aside
coarsely chop the potato skin and the entire remaining potato and add to the saucepan with the leeks
puree the contents of the pot in batches in a blender until very smooth
return the soup to a clean pot and reheat gently
whisk together the milk and sour cream and then and stir into the soup , along with of the cheddar cheese
stir in the diced potato
season with salt and pepper
serve garnished with the remaining cheddar cheese , the bacon bits , and chives
baked potato onion wrap ups
preheat oven to 350f, slice each potato , crosswise , into 4 thick slices, slice each onion , crosswise , into 3 thick slices, put potatoes together , placing an onion slice between each of the potato slices, wrap potato tightly in foil, bake 1 hour
baked potatoes
preheat oven to 425 degrees
wash and scrub potatoes
dry them and grease lightly with butter
bake for 40 minutes to 1 hour , depending on their size
when potatoes are half done , pull out rack , quickly puncture skin once with fork , permitting steam to escape
return to oven and finish baking
when done , serve with them at once with butter and / or sour cream
baked potatoes and mushrooms
in a small bowl place mushrooms in enough warm water to cover , let soak fot 30 minutes
drain , coarsely chop
for sauce , cook mushrooms and onions in hot oil until onion is tender
stir in flour , salt , and pepper
add milk all at once
cook and stir until thickened and bubbly
remove from heat
stir in half of the cheese into the sauce
place half of the sliced potatoes into a greased 1-quart casserole
cover with half of the sauce , repeat layering , sprinkle with the remaining cheese
bake , covered , in a 350 degree oven for 35 minutes
uncover
bake 35 minutes more or until potatoes are tender and top is golden brown
let stand 5 minutes before serving
baked potatoes and onion pie
preheat oven to 400f
in a buttered 13x9 inch baking dish , place 1 / 3 of the potatoes and 1 / 3 of the onions
sprinkle with salt and pepper and dot with 1 / 3 of the butter
do this twice more
cover and bake for 45 minutes or until tender
uncover and bake until top is lightly browned
remove from oven , let cool for 5 minutes
loosen around edge and invert on a heat-proof platter
sprinkle cheese and cayenne on top and return to oven to brown cheese
baked potatoes florentine
in a large skillet melt butter over medium heat
add onion cook 2 minutes
add mushrooms , salt , & pepper , cook 4 minutes
mix in spinach and set aside
cut a slice from the top of each baked potato and scoop out pulp& put it in a bowl , leave about 1 / 4" thick shell
mash the potato pulp & mix in the spinach mixture , yogurt& mayo
spoon the mixture into the potato shells
place potatoes in an oven proof platter
prepare topping
in a skillet melt 2 tbsp butter , saut bread crumbs and almonds for a few minutes
sprinkle topping on the potatoes
bake in 400f oven for 15-20 minutes or until potatoes are heated through
baked potatoes forever
pre-heat oven to 400f
pierce potatoes once with a sharp knife
over plate , pour oil into your very clean hands and rub the potatoes all over
use oil that has dripped onto the plate
place directly onto the middle rack in oven
bake about 45 minutes
check to see if done with fork piercing
now comes the best part -- you can top halved or split potatoes with anything -- forget the sour cream & chives or chili & cheese
try a vegetable curry or succotash mix
how about a lima bean stew ? indian style chickpeas , eggplant & tomatoes ?
roast peppers with balsamic vinegar ? and what about all the ways for beans -- baked beans , chickpeas with plain yogurt & lime juice , black beans with onions , mushroom & some tomato sauce ?
now , get going on that adventure and find your own way !
baked potatoes from the crock pot
stab potatoes with fork
wrap each in foil
fill crock pot with potatoes
cover and cook on high 2 1 / 2- 4 hours
do not add water
cooking time depends on how big your potatoes are
use your best judgement
it doesn't hurt to cook them for the 4 hours
for large potatoes , i have cooked five to six on low for 8 to 10 hours and they turn out perfectly
baked potatoes in their jackets with sour cream topping
wash the potatoes
wrap each one closely in aluminium foil
bake till tender in a medium oven , roughly 45 minutes
check for doneness by squeezing gently , if the potato gives it's done
chop the chives
combine the sour cream , salt and chives
adjust amount of salt to taste
serve the hot potatoes with the cold topping
each person peels the foil off their own potato and eats it with or without the jacket
baked potatoes ole
in medium skillet over medium-high heat , cook beef and chili powder until beef is browned , stirring to separate meat
pour off fat
add salsa
reduce heat to low and heat through
serve over potatoes
top with cheese
baked potatoes on the grill
wash and slice potatoes in half, put a slice of onion between potatoes and wrap the slice of bacon around each, wrap in foil, throw on the grill for 1 hour or so , depending on the size of the potatoes
baked potatoes primavera
prick each potato several times with fork
arrange spoke-fashion in microwave oven
microwave on high 14 to 16 minutes until tender
meanwhile , in 2-quart saucepan , bring 1 cup water to boil
add vegetables , cover , and cook over medium-high heat about 5 minutes , just until crisp-tender
drain thoroughly
add sauce , basil and red pepper to vegetables in saucepan
heat to simmering , stirring
season with salt and pepper
split and fluff potatoes
place on four serving plates
spoon vegetable mixture over potatoes , dividing equally
baked potatoes stroganoff
cook meat slices with mushrooms in oil in skillet over medium-high heat until juices have evaporated and meat is browned
mix water and gravy mix together and add to skillet
cover and simmer 20 minutes
stir in sour cream
heat but do not boil
open hot baked potatoes
spoon stroganoff over potatoes
baked potatoes stuffed with brie
preheat the oven to 375f
slice 1 / 2 inch lengthwise off each potato
taking care not to pierce the skin , scoop out the flesh , leaving a 1 / 4 inch thick shell
in a medium size bowl , mash the potato flesh until smooth
add the brie , butter , egg yolk , chives , salt , pepper , and nutmeg , if desired
mix well
stuff each potato shell with the mixture , mounding it in the center
transfer to a shallow baking dish
at this point the potatoes can be stored
refrigerate , tightly covered , for up to 24 hours
bake the potatoes , uncovered , until the cheese has melted and the stuffing is heated through-12 to 15 minutes
run under the broiler , five inches from the flame , until lightly browned- 3 to 5 minutes
serve as a side dish with steak , roasts , poultry , or broiled fish , or as a light luncheon dish , with a nice salad
serves 4 as an entree , 8 as a side dish
enjoy !
baked potatoes stuffed with ricotta and herbs
heat the oven to 220 degrees celcius
prick the potatoes with a fork , coat with cooking spray and place on a baking tray
bake for 1 hour or until cooked
when the potatoes are cooked , cut the tops off and scoop out the flesh , leaving a 1cm shell
return the shells to the oven for 10 minutes
combine the ricotta with the potato flesh , garlic , chives and parsley and season to taste with salt and pepper
fill each potato shell with the ricotta and herb mixture and return to the oven for 10 minutes
top with the sweet chili sauce if desired
baked potatoes with a  spicy filling
preheat the oven to 400
scrub the potatoes and pat dry
prick all over with a fork , brush with oil if you are using it and season with salt and pepper
place the potatoes on a cookie sheet and bake for 1 1 / 2 hours or until cooked through
cool for 10 minutes
meanwhile , mash the garbanzo beans with a fork or potato masher
stir in the spices and half the chopped cilantro
cover and set aside
halve the cooked potatoes and scoop the flesh into bowl keeping the potato shells intact
mash the flesh until smooth and gently mix into the garbanzo bean mixture with the yogurt
season well with salt and pepper
fill the potato shells with the potato / garbanzo bean mixture and place on a cookie sheet
return the potatoes to the oven and bake for 10-15 minutes longer , until heated through
serve sprinkled with the remaining chopped cilantro
baked potatoes with bacon from 3 guys cuban recipes
clean each potato thoroughly
wrap each potato with a strip of bacon
wrap in foil
place foil-wrapped potatoes on the grill and cook until fork tender , 45 minutes to one hour
move potatoes occasionally to cook evenly
remove from foil and quarter
sprinkle potatoes with olive oil , and fresh chopped cilantro
salt and pepper to taste
baked potatoes with cheddar sour cream
in a small bowl , stir together sour cream and cheese, season with salt and pepper, set aside, preheat oven to 350 degrees, on a large rimmed baking sheet , rub potatoes with oil, bake on upper rack until tender , about 65 minutes, to serve , cut a deep cross in each potato, push ends together to open, season with salt and pepper, top with sour-cream mixture , and if desired , scallions
baked potatoes with chive sauce
preheat oven to 400 degrees
slice potatoes lengthwise into thin spears
place in medium bowl and toss with oil to coat well
arrange in single layer on 2 large nonstick baking sheets
bake for 15 minutes
turn them over and bake 10 minutes longer or until golden brown and slightly crisp
in small bowl , combine yogurt , mayonnaise , sour cream and chives
let stand 10 minutes before serving over baked potatoes
dust with paprika
baked potatoes with corn and crema mexicana
preheat oven to 375
pierce potatoes with a fork , and bake at for 1 hour or until tender
cool slightly
toast the cumin seeds in a small skillet over medium heat about 1 minute
combine with next six ingredients in a medium bowl
stir well
split potatoes lengthwise
spoon about 1 / 4 cup corn mixture into each potato and top with 1 tablespoon crema mexicana
baked potatoes with cracked eggs
preheat oven to 400f and bake the potatoes until they are cooked through and the skins are crisp
melt the butter in a frying pan about 5 minutes before the potatoes are done
add the broccoli and mushrooms and cook , stirring , for about 3 minutes , then set aside
when the potatoes are cooked , cut each one in half and scoop most of the flesh into a bowl
stir in the broccoli and mushrooms , along with the pan juices and season well
spoon the mixture back into the potato skins and make a well in the middle
set the potatoes on a baking sheet
carefully crack an egg into each well
don't worry if the egg white spills over a bit
return to the oven and cook for 15 minutes until the eggs have just set
baked potatoes with rib eye steak hash
preheat oven to 400f
rub potatoes with vegetable oil
sprinkle with coarse salt
pierce potato with fork several times and place directly on oven rack with a baking sheet on a lower rack to catch any drips
bake until tender , about 1 hour
sprinkle steak with salt and pepper
heat 2 tablespoons oil in large nonstick skillet over medium-high heat
add steak and sear until brown but still very rare , about 2 minutes per side
transfer steak to plate
reduce heat to medium
add bell peppers , onion , and jalapeos to skillet
saut until peppers are soft and onion caramelizes , about 30 minutes
cut steak crosswise into 1 / 4-inch-thick slices
halve slices lengthwise into strips
add cream , chopped thyme , and steak to pepper mixture
simmer until steak is heated through and cream thickens slightly , about 1 minute
season to taste with salt and pepper
cut cross in potatoes and press on sides to open slightly
add salt , pepper , and 1 teaspoon butter to each and mash slightly with fork
top each with steak mixture
garnish with thyme if desired
baked potatoes with roasted onions and sour cream
preheat oven to 400 degrees farenheit
place the salt in an even layer over the bottom of a 12-inch cast-iron skillet
pour the olive oil into a medium bowl
dip onion in oil to coat all over
place onion on salt in the center of the skillet , and roast in oven for 10 minutes
coat the potatoes with the remaining oil and set them around the onion in the skillet
roast until the onion is tender and potatoes are cooked through , about an hour and 10 minutes
using tongs or a kitchen spoon , transfer the onion to a cutting board
measure 1 / 4 teaspoon of salt from the skillet and set aside
turn off the oven , and return the skillet with the potatoes to the oven , leaving door slightly ajar
peel and coursely chop the onion
transfer to a small bowl and season with the reserved salt
place the potatoes on a serving platter , split and open each
spoon one-quarter of the salted onion into each potato
top with sour cream , serve hot
baked potatoes with sea salt and rosemary
preheat oven to 425, wash potatoes and boil until almost tender, when done , drain and drizzle with a touch of olive oil, roll in sea salt , a little petter and rosemary leaves, put potatoes in a roasting pan, bake in oven for 25 minutes , until golden, or , wrap in aluminum foil and throw on the grill for the same amount of time
baked potatoes with shallot corn butter
preheat the oven to 400
using a fork , poke the potatoes all over
cook the potatoes in a microwave oven at high power for 10 minutes
transfer the potatoes to the preheated oven and bake for 15 minutes longer
meanwhile , in a small saucepan of boiling water , cook the corn kernels until barely tender , about 3 minutes
drain and let cool completely
in a food processor , combine the butter , shallots , lime juice and 1 cup of the corn kernels and puree
scrape the butter into a bowl , fold in the chives and the remaining 1 / 2 cup of corn kernels and season with salt and pepper
split the baked potatoes , fill with a dollop of the corn butter and serve
baked potatoes with sweet pepper   sausage topping
pierce skin of potatoes and bake in a 400f degree oven for 50 minutes or until tender
meanwhile , in a large frying pan , heat oil on medium heat
add onions and cook for about 3 minutes
add peppers and mushrooms and cook for an additional 5 minutes
stir in cooked sausage and tomato sauce
season with salt and / or pepper to taste
heat through
cut thin slice from top of each potato
fluff potato with a fork
spoon topping over potatoes
baked potatoes with toppers
bake potatoes @ 350 for about 1 1 / 2 hours, serve with toppings
baked potatoes with tuna and cheese
bake potatoes and then cut each in half lengthwise, scoop out the inside of the potatoes keeping the skins in tact, in a separate bowl , mash the potato insides with milk and butter, feel free to adjust the milk and butter to your liking, add tuna , salt , onions and cheese to the potato mixture and mix well, pile into the potato skins and add extra cheese on top if you'd like, bake in a 400 degree oven for about 15 minutes or until warmed through
baked potatoes  leeks and carrots
heat the oven to 180 c or 350f
brush a dish with oil and mix the potatoes , carrots and leeks in the dish along with the parsley or basil , salt and pepper
spread evenly in the dish , cover with foil and bake for 60 minutes or until vegetables are tender
remove the foil , sprinkle with cheese and return to the oven until the cheese melts
serve hot straight from the dish
baked prawn and chilli ginger cakes
place the bread in a bowl , cover with water , soak for about 10 seconds , then squeeze out the excess water
place the drained bread in a food processor with the prawns , chilli , garlic , coriander , salt and egg
pulse until well blended
preheat the oven to 200 degrees celcius
using lightly floured hands divide the mixture into 12 small cakes
spray a baking sheet very lightly with oil and arrang the prawn cakes onto the baking sheet , evenly spaced apart
spray with a little oil and bake for 15-20 minutes minutes , turning half way through , until golden brown and just begining to crisp
aerve warm with baby lettuce , rocket or watercress leaves and a bowl of sweet chilli sauce
baked prawns with pepper and garlic
pre-heat oven at 180c
wash prawns , cut off feelers and make a slit down the back to de-vein
dry prawns with paper towels , and arrange on oven-proof serving dish
pound the coriander with pepper and garlic
heat oil in a small frying pan
add the pounded ingredients and stir-fry for two minutes , or till it is fragrant
stir in the soya sauce and sugar , turn off the heat
pour the sauce mixture over the prawns and bake for 10 minutes or till the shells turn bright red
serve on a pretty looking dish and enjoy
baked prickly pears
gather large ripe fruit, wash and slit to remove seeds, preheat oven to 325- 350 degrees, spread fruits in a sigle layer in a buttered 8 inch pan, combine sugar , cinnamon , and butter and mix well with fingers, add lemon juice and stir well with a spoon, sprinkle mixture evenly over fruits, bake 30- 35 minutes and serve warm with cream
baked provencal ziti provolone
preheat oven to 325
spray 9-inch square baking pan with nonstick cooking spray
set aside
cook pasta according to package directions , omitting salt
drain
place in bottom of prepared pan
set aside
meanwhile , combine evaporated milk , skim milk , egg whites , mustard and salt in food processor or blender
process until smooth
sprinkle green onions over pasta
pour egg mixture over top
sprinkle with pepper and top with provolone cheese
bake 35 minutes or until heated through
remove from oven
sprinle with parmesan cheese
let stand 5 minutes before serving
garnish with chives and red pepper if desired
baked pumpkin   ricotta pasta
preheat the oven to 200c , add 2 tablespoons of the oil to a baking dish , add the pumpkin cubes , season with the salt and pepper , add the cumin and toss the pumpkin well until thoroughly coated with the oil , then bake for 30-35 minutes or until the pumpkin is tender
meanwhile cook the pasta according to the packet directions or until al dente , drain , return to the pan , cover and keep warm
heat the remaining tablespoon of olive oil in a pan over a medium heat , add the breadcrumbs , garlic , onion and sage and cook for 3-4 minutes , stirring or until golden , remove from the heat and stir in the parsley
add the ricotta to the pasta and toss until well combined , add the pumpkin and gently toss
divide between the serving plates and scatter with the breadcrumb mixture and serve with salad greens
baked pumpkin brulee french toast
butter a 10-inch springform pan
wrap outside with foil
warm milk , cream and vanilla in pan on medium
remove from heat
let sit 20 minutes
pour into bowl
heat oven to 325 degrees f
whisk eggs and yolks
whisk in sugar
slowly stir into cooled milk mixture
stir in pumpkin , ginger and salt
dunk bread into custard
arrange slices in pan , overlapping layers
slowly pour remainder of mixture into pan
let sit 30 minutes
place pan inside roasting pan
fill pan with hot tap water until it reaches about halfway up sides
bake 90 minutes
during last 10-15 minutes top with 1 / 4 cup brown sugar , return to oven and raise temperature to 400 degrees f
after 10-15 minutes remove from oven and let cool for 20 minutes
remove from pan
garnish with whipped cream
baked pumpkin dessert
mix the sugars with eggs , one at a time, beat after each one, sprinkle on some salt, add the rest of the ingredients, bake in a 9"x13" pan , or in a smaller pan for a thicker dessert
baked pumpkin donuts
for doughnuts: in a medium mixing bowl stir together flour , brown sugar , baking powder , pumpkin pie spice , salt , and baking soda
add pumpkin , eggs , milk , and shortening , butter , or margarine
beat with an electric mixer on low speed till mixed
spoon the mixture into a pastry bag fitted with a large star
pipe onto 2 greased baking sheets in 3-inch circles
bake in a preheated 375 oven for 10 minutes , or till golden brown
cool doughnuts on a rack over waxed paper
for icing: in a small mixing bowl stir together powdered sugar and vanilla
stir in enough milk to make a smooth icing of glazing consistency
spoon icing over doughnuts
baked pumpkin doughnut holes
preheat oven to 425 f and lightly spray mini muffin tins with non-stick cooking spray
whisk flours , baking powder , 1 1 / 2 tsp cinnamon , and salt in a large mixer bowl until combined
whisk eggs , oil , brown sugar , and pumpkin in medium mixing bowl until well combined
pour pumpkin mixture into flour mixture and stir until just combined
fill each mini muffin cup with about 1 rounded tbsp or until about half full
bake for 9-10 minutes until toothpick inserted in middle comes out clean , then cool on wire rack until cool enough to handle
combine sugar and second amount of cinnamon in a shallow bowl
brush or dip the holes in melted butter to lightly coat and then roll in cinnamon sugar mixture
eat warm or at room temperature !