formido/recipes-20k huggingface dataset:
baked butternut falafels with cucumber yogurt dip
place the butternut squash cubes on a paper-lined baking sheet
drizzle with 1 tbs of the olive oil and sprinkle garlic , powder , cumin , coriander , curry , cayenne pepper , cinnamon , salt and pepper over it
toss to coat
roast this in the preheated oven at 200c / 400f for about 35 minutes
set aside
in a large bowl puree the chickpeas together with the baking soda , parsley , cilantro , cumin , coriander and garlic powder
i used my immersion blender for this , but you can also use a food processor or a potato masher
add the butternut to this and puree it also
the mixture should still be a bit chunky , not totally smooth
place the mixture in the fridge and let rest for 30 minutes
take tbs full of the mixture and drop them onto a paper-lined baking sheet
i used my hands to form them into patties
drizzle with the remaining 1 tbs of olive oil and bake for 15-20 minutes at 200c / 400f they should be nicely browned on top
for the yogurt place the grated cucumber in a fine mesh sieve and sprinkle lightly with salt
allow to drain for 20 minutes
then wash off salt and press out all moisture using a tea towel
combine cucumber with lemon juice and yogurt
season with salt and pepper to taste
enjoy with the falafels
this makes a great meal with a salad and some pita bread
baked butternut squash
set oven rack in the middle position
preheat oven to 425
line a 17x11x1 inch jelly roll pan with foil , shiny side up , and coat with vegetable spray
place the squash in a large bowl
melt butter in a saucepan over medium heat
add brown sugar and stir with a wooden spoon until combined
add pineapple , salt , pepper , and ginger
bring to a boil , decrease heat to medium , and cook until mixture is syrupy , about 15 minutes
pour pineapple mixture over squash and toss to coat
spread squash on prepared pan
bake 20 minutes , shaking pan after 10 minutes for even cooking , until squash is soft when pierced with a knife
sprinkle with walnuts and serve immediately
store leftover squash in covered container in the refrigerator
baked butternut squash and cranberries
in a bowl , toss squash and onions with 1 tablespoon of olive oil and seasonings, combine with cranberries, spread in a baking dish, preheat oven to 350 degrees, place in oven for 1 hour, pour cranberry juice over squash and put back in oven for 15-20 minutes, serve warm or cold
baked butternut squash and parmesan cheese gratin
cut the peeled and seeded butternut squash into 1" cubes or chunks and place them in to a well buttered gratin dish
season the butternut squash generously with black pepper and a little salt
mix the grated parmesan cheese with the fresh bread crumbs , nuts and chopped thyme and then sprinkle over the top of the butternut squash
dot the butter all over the cheese and nut topping
bake it in a pre-heated oven , 200c / 400f / gas 6 , for about 35 to 45 minutes , until the butternut squash is soft and the topping is golden brown
serves 2 as a main course and 4 as a vegetable accompaniment
serve piping hot with crusty bread and salad , if serving as a main course
baked butternut squash gratin   giada de laurentiis
preheat the oven to 350 degrees f
lightly butter an 8-inch baking dish and set aside
fill a large pot with enough water to come 2 inches up the sides of the pot
set a steamer rack in the pot , cover , and bring the water to a boil over high heat
add the squash and steam over medium heat until the squash is very tender , about 20 minutes
transfer the squash to a food processor and blend until smooth and creamy
season the squash to taste with salt and pepper
spoon half of the squash evenly over the prepared baking dish
dollop half of the pesto all over the squash in the dish
sprinkle half of the cheese over the squash
repeat layering with the remaining squash , pesto , and cheese
using a skewer , swirl the pesto decoratively into the squash
dot the top with butter and bake until the gratin is heated through and golden brown around the edges , about 40 minutes
baked butternut squash pudding topped with ginger whipped cream
mix butternut , brown sugar , evaporated milk , eggs , cinnamon , nutmeg , dried ginger , & salt
pour into a pyrex pan inches that was sprayed with cooking spray
bake at 325 degrees for 60 minutes
meanwhile whip cream till it starts to thicken then add sugar till firm , fold in crystallized ginger
scoop warm or chilled pudding top with whipped cream and toasted pine nuts
baked butternut squash stuffed with apples and sausage
preheat oven to 375
lightly oil baking dish
half squash lengthwise and remove seeds
arrange squash cut side up on the baking dish
brush lightly with oil and cover with foil
bake until almost tender , 30-40 minutes
keep the oven on
meanwhile , crumble the sausage into a skillet and cook over medium heat until no longer pink
add apple
cook , stirring until crisp-tender
let cool slightly
scoop out the squash , leaving 3 / 8 inch thick shells
lightly mix the squash pulp into the sausage mixture breaking up squash as little as possible
mix the butter , brown sugar , pecans , sage , salt and pepper
pile the stuffing into the squash halves
dot with bits of butter and brown sugar
bake uncovered until piping hot and brown and crusty on top , 20-25 minutes
let cool for several minutes before serving
baked butternut squash with apples and maple syrup
cook squash in a large pot of boiling salted water until almost tender, about 3 minutes, drain well, combine squash , apples and currants in a 13x9 inch casserole dish, season with nutmeg , salt , and pepper, in a saucepan , combine maple syrup , butter , and lemon juice, whisk over low heat until butter melts, pour syrup over squash mixture and toss to coat, bake at 350 degrees for about 1 hour or until squash and apples are very tender, stir occasionally, cool 5 minutes and serve
baked butternut squash with orange
preheat oven to 200 c / 400 f / gas 6 mix the parsley , orange zest and garlic in the orange juice
cut the squash into 2 cm slices and brush with the olive oil
place the squash in an ovenproof dish and season
spoon the orange mix over the squash and cover with foil
bake for 40-45 minutes until the squash is slightly soft
serve with crusty bread rolls
baked butternut squash  raisin and pine nut lasagna
preheat oven to 350f
prepare lasagna noodles as directed on the package
to prepare the squash , peel and remove seeds , trimming into 1 or 2 inch cubes
place in a pot of boiling water and cook until just tender
remove water and mash by hand
place flour in a small saucepan over low to medium heat and very gradually whisk in milk and garlic
warm milk slurry , stirring constantly , until sauce simmers and is thickened , about 3 minutes
remove from heat and stir in parmesan cheese , salt and pepper
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spread 1 / 3 cup of cheese sauce over bottom of a 9 x 13-inch glass or metal pan and cover with 3 lasagna noodles
top with 1 / 3 of squash and 1 / 2 cup of cheese sauce
sprinkle with 1 / 2 cup of mozzarella cheese and 1 / 4 cup of raisins
cover with 3 more lasagna noodles and spread with 1 / 3 of remaining squash and 2 / 3 cup of cheese sauce
sprinkle with 1 / 4 cup of raisins
cover with 3 more lasagna noodles and top with remaining squash and raisins
cover with last 3 lasagna noodles , pressing sheets firmly down
top with remaining cheese sauce
sprinkle with pine nuts and remaining mozzarella cheese
cover lasagna with aluminum foil and bake for 15 minutes
remove foil and continue baking until lasagna bubbles around edges and is browned on top , about 15-20 additional minutes
slice into 8 pieces and serve
baked buttery potato slices
about an hour before serving , preheat oven to 350 degrees, in a 12x8 baking dish melt 1 / 3 cup margarine in the oven, slice 6 med, potatoes 1 / 8 thick and arrange in the melted butter, sprinkle with 1 teaspoons salt and a dash of pepper, bake 40-45 minutes until potatoes are fork tender
baked cabbage
preheat oven to 350f and lightly grease a casserole dish
add all the ingredients together in prepared baking dish and bake , covered , for 1 hour
baked cabbage  bulgaria
mix the cabbage with the peppers and tomatoes , add the spices , oil , vinegar and water and transfer to a baking dish
bake for 1 to 2 hours or until the cabbage is soft
baked cabbage and fresh tomatoes
wash the cabbage and cut into quarters
discard the core and shred coarsely
cook in water for about 8 minutes , until tender then drain
heat oil in saucepan
add onion and saute until transparent
blend in flour , salt , pepper , marjoram and stir until thickened , adding tomatoes last
place 1 / 3 of tomato mixture in casserole
add1 part cabbage , repeat
cover with cracker crumbs and grated cheese
bake at 375 for 25 minutes
baked cabbage soup
in a pot , saute chopped cabbage , and cook until wilted, line the bottom of a deep , ovenproof pot with toasted wheat bread, top with the cooked cabbage mixture, add the julienned meat of your choice and a layer of your cheese of choice, add chicken or vegetable stock , cover , and place in a 350 oven for 1 hour, remove the lid during the last 20 minutesofbaking so the top can brown
baked cabbage squares
except sesame seeds , mix all ingredients together to make a thick batter of pouring consistency
put in a greased medium-sized shallow baking dish to get 3 / 4" thick layer
sprinkle some sesame seeds on top
bake at 180c / 350f for 50-60 minutes til it turns brownish
cut into 1" squares only after it cools down
serve at room temperature or warm in a microwave to serve
baked cajun cabbage
remove outer leaves from cabbage, cut into bite-size sections , removing core, boil about 10 minutes , uncovered until tender-crisp, drain, set aside, in separate saucepan , combine butter and flour , blending well over medium heat, add onions , celery , pepper , salt and cayenne pepper, saute for 10 minutes, add milk , blending well over low heat until creamy, add cheese , stir until smooth, place cabbage in a 2 quart casserole , top with seasoned cheese sauce, sprinkle with green onions and breadcrumbs, bake at 350f for about 30 minutes
baked cajun chicken
spray a 13x9x2 inch baking dish with non-stick cooking spray
arrange the chicken in the dish
brush lightly with the milk
in a small bowl mix onion powder , thyme , garlic salt , white pepper , red pepper , and black pepper
sprinkle over chicken
bake at 375 for 45 minutes
baked cajun fish
mix the seasonings in a small bowl, put the fish portions into 2 greased 11x14 pans, sprinkle the lemon juice over each pan, then sprinkle with seasoning, melt the margarine and drizzle it over fish, bake in 350 oven 20 minutes or until fish flakes
baked cajun fries
preheat oven to 450 degrees, lightly grease a baking sheet, in mixing bowl toss the potatoes with the olive oil to coat them, mix the spices and salt together and toss with the potatoes until evenly covered, arrange potatoes in a single layer on baking sheet and bake for 20 minutes, use tongs to flip the fries and bake another 12-15 minutes, they should be golden brown, serve with ketchup
baked cajun shrimp
in a bowl combine olive oil , butter , soy sauce , honey , cajun seasonings , lemon juice , thyme and parsley
mix together well
set sauce aside
lay out shrimp , in single layer , in greased baking dish
pour sauce over top of shrimp and turn shrimp to coat well
bake in , preheated 400 degree oven , for 10-15minutes
garnish with lemon wedges
baked cake donuts  doughnuts
preheat oven to 425 degrees and grease a 12 hole donut pan
in a large mixing bowl stir together flour , sugar , baking powder , nutmeg , and salt
add buttermilk , eggs , and butter , stir until just combined
divide batter between prepared donut pan
bake until toothpick comes out clean , 7 to 9 minutes
let donuts cool in pans for 5 minutes then take them out of pan and let cool on a cooling rack
baked calf liver and onions with gravy
mix soups together , spread a thin layer over bottom of 13"x9"x2" baking dish, put a layer of liver , a layer of onions , and a layer of soup mixture, repeat with second layer if needed, cover with remaining soup mixture, cover dish with foil and bake at 350 for 1-1 / 2 hour, serve with mashed potatoes
baked camembert cheese
remove the paper or plastic inner wrapping on the cheese and return the cheese to the round wooden box
bake , wooden box and all , in a preheated 350f oven , or in the microwave , until the cheese is warm and runny under the rind
top with preserves and nuts if desired , or serve alone with crackers for dipping
baked candy apples
layer the first three ingredients in a casserole dish , ending with the candy add the water
bake at 350 f for about an hour or until the apples are fork tender
baked cannoli pie
combine the first 6 ingredients in a blender , cover and beat until smooth, pour into the pie shell and bake in a pre heated 300 degree oven for 1 hour, cool at room temperature , then chill, garnish when serving with whipped cream and cherries
baked caprese ravioli
cook the ravioli according to package directions, let cool to room temperature, meanwhile , preheat oven to 425f and chop the basil, place ravioli on a parchment lined baking pan, layer each ravioli with a slice of tomato , then season with salt and pepper, then continue with with the basil then the cheese, bake for about 15 minutes, drizzle with the olive oil and serve
baked caprese salad
preheat the oven to 450 degrees f
arrange the sliced baguette bread on a baking sheet
brush with some of the olive oil
sprinkle with salt
bake until the bread is pale golden and crisp , about 5 minutes
remove from the oven
top each slice of bread with a slice of tomato and sprinkle with salt and pepper
top each slice of tomato with a slice of mozzarella and sprinkle with salt
return the baking sheet to the oven until the cheese and tomato are warmed , about 5 minutes
arrange the toasts on a serving platter
top each toast with a basil leaf
sprinkle with salt and pepper , and serve
baked capsicum  bell peppers
pre-heat oven to gas mark 4 / 180c / 350f
in a bowl , mix the tuna , black olives , grated garlic , chopped parsley and breadcrumbs until you have a smooth mixture
season with salt and pepper
cut the peppers in half and remove the seeds but leaving the stalks intact
stuff each half with 3-4 tbsp of the mixture
place on a well-greased baking tray
drizzle the top with olive oil and bake the capsicums in top shelf of the oven for about 45-50 minutes
remove from oven and transfer them onto a serving dish , with all the juices from the tray poured over the peppers
drizzle with a little more of olive oil if desired
baked caramel apple pudding
for pudding: combine flour , sugar , baking powder , cinnamon , salt , milk , and apples in a medium mixing bowl until well blended
preheat oven to 375f
spread in a greased 1 1 / 2 quart casserole or 1-9 inch square or round , greased , metal baking pan
for sauce: mix brown sugar , butter , and water
stir until butter is melted
pour sauce over pudding batter and bake for 40-50 minutes until brown and set
serve with ice cream , heavy whipped cream or let it stand on it's own
baked caramel apple upside down french toast
place brown sugar , corn syrup and butter into a large skillet over medium heat
stir until melted and just starting to bubble
stir in apples and cook for 5 minutes
reduce heat to low and set aside
in a large bowl , whisk the eggs , milk vanilla and salt until well combined
spray 4 large ramekins with nonstick cooking spray
divide apple mixture evenly into ramekins then place 2 pieces of cinnamon bread over top , pressing gently
pour egg mixture evenly over each ramekin
cover and refrigerate overnight
preheat oven to 350 degrees
uncover each ramekin and bake in oven for 40-50 minutes or until toothpick comes out clean from center of each
remove from oven and let cool for 10 minutes
carefully place your serving plate on top of ramekin and flip over so that apples are now on top
serve warm
baked caramel apples
place cored apple in apple baker or baking dish, sprinkle apple with brown sugar, top with caramel ice cream topping and pecans, bake at 350 for 30-45 minutes
baked caramel corn
preheat oven to 250 degrees
pop popcorn
thoroughly coat a large roasting pan with cooking spray
add the popped popcorn to the pan and set aside
combine the butter , brown sugar , light corn syrup , and salt in a 2 quart saucepan over medium-high heat
stir constantly until the mixture comes to a boil
remove from heat
stir in the baking soda and vanilla
pour caramel over the popcorn and stir until thoroughly coated
bake popcorn at 250 degrees for approximately one hour , stirring every 15 minutes
the caramel corn is ready when the caramel is no longer sticky
baked caramel corn ii
melt butter
stir in brown sugar , corn syrup and salt
bring to a boil , stirring constantly , then boil , without stirring for 5 minutes
remove from heat , stir in soda and vanilla
gradually pour over corn , mix well
turn into two large , shallow baking pans
bake at 250 degrees f for 1 hour , stir every 15 minutes
remove from oven , cool completely
break apart and store in tightly covered containers
baked caramel french toast
boil butter , maple syrup and brown sugar together for 1 minute, pour into greased 9 x 13 pan, slice french bread and put a layer of slices over the caramel mixture, beat rest of ingredients together and pour over the bread, refrigerate covered overnight, bake at 350 degrees for 45 minutes, turn pieces over onto serving platter and caramel will be on top
baked caramel popcorn
melt butter , stir in syrup , brown sugar and salt
bring to a boil over medium heat , stirring
constantly , important to dissolve sugar
boil without stirring for 5 minutes
remove from heat and stir in vanilla and soda
pour over popcorn in roaster and stir to coat evenly
bake in 200 oven for 1 hour stirring every 15 minutes
remove from oven and let cool completely
store in airtight container
put ingredients in a large pot , when you add the baking soda at the end , it will foam up
baked caramelized parmesan tomatoes
butter a large baking dish , large enough to hold the tomato halves side by side without overlapping
slice the tomatoes in half , horizontally
scoop out the insides and place in a strainer
turn the tomato shells upside down on paper towels to drain
chop the flesh of the tomatoes and drain or squeeze most of the liquid out
preheat oven to 350 degrees
in a large mixing bowl , mix the breadcrumbs , 3 / 4 cup of the parmesan , parsley , oregano , garlic , chopped tomatoes , and green onions
incorporate half of the olive oil into the mixture
salt and pepper to taste , add more olive oil as needed , it should stick together but not be wet
you may need to use all of the olive oil or just some of it , all depends on how much liquid remains in the tomatoes
place the tomato shells in the baking dish and evenly distribute the mozzarella slices in the bottom of each then fill with the breadcrumb mixture
bake at 350 degrees for 1 hour
remove from oven and top tomatoes with the remaining parmesan and return to oven to bake for another 15 or 30 minutes , until the cheese creates a nice caramel crusty top
baked carrot pudding
grate the carrots and preheat the oven to 200c
combine flour , sugar and spices in a bowl
in a second bowl cream the butter
add to the flour-mixture
add the carrots and the raisins
blend well
fill into two oven-proof dishes , sprinkle with some sugar and bake for 40-45 minutes
serve with vanilla ice-cream , whipped cream or custard
baked carrots in creamy horseradish sauce
boil carrots in chicken broth for 10 minutes, drain well, mix together carrots and horseradish sauce until carrots are well coated, place carrot mixture in 9x13 baking dish, top with crushed potato chips, bake at 350 degrees for 25 minutes or until chips are golden brown, let stand for at least 5 minutes before serving
baked carrots with caramelized onions
grease the bottom and sides of a covered casserole dish with 1 tablespoon of butter and set aside
melt the other tablespoon of butter in a skillet and slowly cook the onions , stirring occasionally , until golden brown and tender
preheat oven to 180c / 350f
while the onions cook , peel and thinly slice the carrots and put them into the buttered casserole dish
the slices should be about the thickness of a nickel
if they are too thick , they will take longer than
when the onions are cooked , add them to the carrots and mix them around a bit
in a small bowl , combine the orange juice , honey , paprika , garlic powder , dill , cayenne , melted butter , salt and pepper
pour this mixture over the carrots , cover and bake for one hour
remove from oven and test to see that carrots are firm but tender
if need be , return to oven and cook an additional 5-15 minutes
enjoy now because i can almost guarantee that you won't have any leftovers !
baked carrots with cumin  thyme  butter and chardonnay
preheat oven to 425f
tear off about 5 feet of aluminum foil and fold it in half
place the carrots , cumin seeds , thyme leaves , butter , and salt and pepper in the middle of the foil
bring up the sides of the foil and pour in the wine
fold or scrunch the foil together and seal
cook for 45 minutes or until the carrots are tender
baked carrots with parmesan
grate onions and carrots, add salt , pepper , paprika and 1 cup of the bread crumbs, heat milk to boiling point, pour over slightly beaten eggs , beating so eggs won't cook, add to carrot breadcrumb mixture, spoon mixture into into buttered baking dish, mix the remainder of breadcrumbs , parmesan cheese and parsley together, sprinkle on top of carrot mixture and dot with butter, bake at 350 degrees for 45 minutes
baked carrots with swiss cheese and bacon
preheat oven to 350 degrees, bring a large saucepan of water to a boil, add carrots and cook for 5-7 minutes , or until carrots are crisp-tender, plunge into ice water to stop cooking, layer half of carrots in a 2-quart baking dish, cover with 3 slices swiss cheese, repeat with remaining carrots and cheese slices, in medium saucepan , melt butter over medium heat, add onion and cook for 2 minutes , or until soft, sprinkle flour , salt and chili powder over onions, cook for 1 minute , stirring constantly, add milk and cook for 10 minutes , stirring until thickened, pour sauce over carrots and cheese, in small bowl , combine bread crumbs , bacon and melted butter, sprinkle evenly over carrots and sauce, bake for 25 minutes
baked carrots  turnips   rutabagas
preheat oven to 350 degrees, arrange carrots , turnip , and rutabaga in 2-quart casserole dish, in small bowl , combine remaining ingredients, drizzle over vegetables, cover vegetables with aluminum foil, bake 40 to 50 minutes, serve over brown rice
baked cashew loaf
combine first seven ingredients
process tofu , egg and soy sauce and combine these with cashew and vegetable mixture
lightly oil or line log tin with glad bake
firmly press mixture into tin and bake at 190 c for 30 to 35 minutes
serve hot or cold with tomato sauce and salad
tomato sauce: pasta sauce , tomato paste , basil and orange juice
baked catalina chicken
preheat oven to 350f, divide chicken pieces evenly between 2 baking dishes, mix cranberry sauce , dressing and soup mix, pour evenly over chicken, bake 1 hour or until chicken is cooked through, serve this tangy chicken with steamed vegetables and whole wheat rolls
baked catfish
preheat the oven to 375f, lightly coat a 13x9-inch baking dish with oil cooking spray, pat the fish dry, combine the dry ingredients in a shallow bowl and stir well, dip the catfish in the melted butter and roll in the bread crumb mixture, arrange the fillets in the prepared baking dish, bake uncovered for 20-30 minutes or until the fish flakes easily, garnish with lemon wedges and parsley sprigs
baked catfish dijon
preheat oven to 350, arrange fish in a shallow baking dish, salt and pepper liberally, cover with sliced onion and dot with butter, bake 20 minutes or until fish flakes easily, mix mayo , mustard , vermouth and tabasco, pour over fish and broil 2-3 minutes , until brown and bubbly, sprinkle parsley over top of dish, serve hot with lemon wedges