formido/recipes-20k huggingface dataset:
baked shrimp and orzo with chickpeas  lemon  and dill
preheat oven to 450 degrees
dry shrimp with paper towels and season with salt and pepper
add 1 tablespoon olive oil to a large , ovenproof skillet over high heat
swirl to coat
when shimmering , add shrimp in an even layer
cook , turning once , until lightly seared , about 1 minutes per side
add additional 1 tablespoon olive oil halfway through cooking if skillet is dry
remove shrimp to a plate
reduce heat to medium-high and add 2 tablespoons olive oil
add fennel , garlic , chile flakes
season with salt and pepper and cook until softened and golden in spots , about 4 minutes
add orzo , chickpeas , cherry tomatoes , olives , dill , and lemon zest
stir to combine
add white wine and let reduce for 30 seconds
add chicken broth , stir to combine , and return shrimp to skillet , nestling them into as even a layer as possible
bring to a boil and transfer to oven
bake 4 minutes , stir gently , and continue baking until orzo is cooked through , about 4 minutes more
serve immediately , drizzled with olive oil and topped with additional dill , lemon wedges , and feta
baked shrimp appetizers
wash mushrooms
chop stems
set aside 16 shrimp
chop remaining shrimp
combine chopped shrimp , chopped mushrooms , crumbs , egg , milk , lemon juice , onion and salt
spoon into mushroom caps
top with whole shrimp and brush each appetizer with melted butter
bake at 375 degrees for 15 minutes until tender
baked shrimp balls
place everything into a bowl and mix together, shape mixture into small balls, place on a lightly greased cookie sheet, spray balls with olive oil and bake at 350f for 25 minutes, serve hot with lemon wedges or chili sauce
baked shrimp in chipotle sauce
put oven rack in middle position and preheat oven to 400f
2-3-qt ceramic or glass shallow baking dish
melt butter in a saucepan and stir in wine , worcestershire sauce , chipotles with adobo sauce , garlic , and salt
toss shrimp with sauce in baking dish and bake until shrimp are just cooked through , 10 to 12 minutes
sauce can be briefly simmered to reduce it as needed
cooks'
baked shrimp in foil
1
let the stick of butter soften in a bowl until it is very soft
2
coarsely chop the parsley and cut into the soft butter
3
add garlic , onion , hot sauce , pepper , salt and blend until the parsley seems well incorporated
4
juice one lemon and cut the other two into slices
add lemon juice to the mixture and blend
5
add red pepper flakes to your taste
6
rinse shrimp thoroughly and leave the shells on
add them to the bowl and mix them in until they are evenly coated with the mixture
7
put shrimp mix into the oven bag along with the lemon slices
8
if making a foil packet from sheet foil , be sure to make the foil a double layer
seal packet of foil bag tightly and place in the refrigerator a few hours until you are ready to bake
if you are making your own packet , make it large enough to keep the shrimp in no more than two layers inside the packet
9
preheat oven to 450 degrees
place foil bag into a cookie sheet with edges to catch any leaks
10
bake for 15 minutes , remove from oven , give the foil bag a shake to redistribute the shrimp , flip over and return to the oven for another 15 minutes
11
after this 30 minutes of baking , remove the foil bag and give it a look
the shrimp should be nice and pink
if not , bake another 10 minutes and check again
12
cut open the bag with a knife and dump into a bowl to serve
13
add a nice salad and enjoy !
14
we make two pounds to have some leftover shrimp to make into our low-carb aioli shrimp salad the next day !
baked shrimp in italian dressing
dehead shrimp-leave in peels, place in a baking dish, pour dressing over shrimp - it's good to cover them with dressing, place butter on top, bake at 350f until no longer gray , 7-11 minutes, serve immediately with french bread for dipping
baked shrimp in lemony garlic sauce
preheat oven to 425 degrees fahrenheit
arange shrimp in a single layer in a 13 x 9 inch baking dish coated with cooking spray
combine lemon juice with butter , garlic , worcestershire sauce , lemon pepper , and red pepper
pour mixture over shrimp
bake at 425 degrees fahrenheit for 8 to 10 minutes or until shrimp are done
sprinkle parsley over shrimp
serve immediately
serving size is 3 ounces shrimp with 2 tablespoons sauce with 3 points per serving
baked shrimp in tomato feta sauce
preheat oven to 425f heat oil in a large , oven-proof skillet on medium high heat
add the onions and cook until softened , 3-5 minutes
add the garlic and cook until fragrant , about 30 seconds more
add the tomatoes and bring to a simmer , reduce heat and let simmer for 5-10 minutes , until the juices thicken a bit
remove from heat
stir in the herbs , shrimp , feta cheese , and salt and pepper to taste
place pan in oven and bake , uncovered , until shrimp are cooked through , about 10-12 minutes
serve immediately
serve with crusty french or italian loaf bread , pasta , a simple salad , or you may use rice
baked shrimp quesadillas
combine butter and oil
set aside
saut onion , peppers and garlic in 4 tb butter mixture in medium saut pan on medium heat until tender
add shrimp , if using raw shrimp , saut till pink
remove pan from heat , add next 3 ingredients
place tortillas on foil lined baking sheets
brush 1 side of each tortilla with remaining butter mix
turn tortilla over so buttered side is down
spread with shrimp mixture evenly over half of each tortilla , and sprinkle with cheese
distribute mixture evenly between all tortillas
fold over in half pressing a little
bake at 475 for 8-10 minutes or until golden
cut in half with a pizza cutter for appetizers or serve whole for brunch
serve warm with salsa and sour cream if desired
baked shrimp scampi
preheat the oven to 425 degrees f
peel , devein , and butterfly the shrimp , leaving the tails on
place the shrimp in a mixing bowl and toss gently with the olive oil , wine , 2 teaspoons salt , and 1 teaspoon pepper
allow to sit at room temperature while you make the butter and garlic mixture
in a small bowl , mash the softened butter with the garlic , shallots , parsley , rosemary , red pepper flakes , lemon zest , lemon juice , egg yolk , panko , 1 / 2 teaspoon salt , and 1 / 4 teaspoon of pepper until combined
starting from the outer edge of a 14-inch oval gratin dish , arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish
pour the remaining marinade over the shrimp
spread the butter mixture evenly over the shrimp
bake for 10 to 12 minutes until hot and bubbly
if you like the top browned , place under a broiler for 1 minute
serve with lemon wedges
baked shrimp toasts
cook garlic and ginger in oil in an 8- to 9-inch heavy skillet over moderate heat , stirring , until softened and fragrant , about 1 minute
add mirin , soy sauce , and salt and simmer , stirring , 15 seconds
transfer marinade to a bowl and cool to room temperature
add shrimp and cilantro , tossing to coat , and marinate , covered and chilled , 1 hour
put oven rack in upper third of oven and preheat oven to 350f
turn bread loaf on its side and evenly cut crust from bottom of loaf using a long serrated knife , discarding crust , then cut a 3 / 8-inch-thick slice from bottom and trim crust from sides of slice
put slice on a baking sheet and bake , turning over once , until dry but not colored , 8 minutes total
remove bread from oven but leave on baking sheet
immediately increase oven temperature to 475f
spread top of hot toast with all of shrimp mixture , packing it down into a thick even layer and covering surface entirely
make sure oven temperature has reached 475f , then bake shrimp toast until topping is cooked through , 12 to 15 minutes
transfer with a large flat spatula to a rack to cool 5 minutes , then transfer to a cutting board
halve shrimp toast crosswise with a very sharp knife , then cut each half lengthwise into fourths , making 8 strips total
cut each strip into 4 pieces
serve toasts warm or at room temperature
stir in salt before proceeding
baked shrimp with feta
preheat oven to 450 degrees, combine lemon juice and shrimp in a large bowl, toss well, heat a large nonstick skillet over medium-high heat, coat pan with cooking spray, add to pan , swirling to coat, add onion to pan, saute one minute, add garlic, saute one minute, add clam juice , wine , oregano , pepper and tomatoes, bring to a boil, reduce heat and simmer 5 minutes, stir in shrimp mixture, place mixture in an 11 x 7 inch baking dish coated with cooking spray, sprinkle cheese evenly over mixture, bake at 450 degrees for 12 minutes or until shrimp are done and cheese melts, sprinkle with parsley, serve immediately
baked shrimp with feta cheese
preheat oven to 350, heat oil in a large nonstick skillet, add salt , red peppers , shrimp and garlic, saute for 3 minutes, spoon this mixture into an 11 x 7 baking dish, pour wine in skillet, cook over low heat until reduced in half , about 8 minutes, stir in tomatoes , then pour over shrimp mixture, sprinkle feta cheese over shrimp / wine mixture, bake at 350 for 10 minutes, pour shrimp mixture over pasta and serve
baked shrimp with lemon garlic crumbs
with food processor running , drop garlic cloves into top feeder tube and process until finely minced
add 1 slice of cubed bread pieces , parsley and lemon rind and process until fine crumbs
remove mixture from processor bowl and stir in salt , , lemon juice and melted butter and mix lightly
spray four individual gratin dishes with nonstick cooking spray and divide shrimp evenly between the dishes
sprinkle bread crumbs over the shrimp and bake at 400 for approximately 15 minutes or until shrimp are done and crumbs are light brown
baked shrimp with tomatillos
heat the oil in the pan you will use for baking
add the onions and jalapenos , cook for 5 minutes on medium-high heat until the onions begin to brown
add the garlic and cook a minute more
add the tomatillos , reduce heat to medium and cook for 10 minutes , until the tomatillos are cooked through , but still hold their shape
sprinkle salt over the tomatillos as they are cooking
if using clam juice , add to the pan , turn up the heat and reduce by half
if using water , just add the 1 / 4 cup water without reducing
add the cheese and shrimp
cook in a 425 degree preheated oven for 10 minutes
remove pan from the oven
right before serving , mix in the cilantro and sprinkle with lime juice and freshly ground black pepper
baked shrimp with tomatoes and feta
preheat oven to 475 degrees
, with rack set in upper third
heat oil in a large skillet over medium
add scallions , garlic , and oregano
cook , stirring , until fragrant , about 1 minute
add tomatoes
cook over medium , stirring occasionally , until no liquid remains in skillet , 10 to 15 minutes
season with salt and pepper
add shrimp and mint to skillet
stir to combine
transfer to an 8-inch square baking dish
crumble feta over top
bake until liquid is bubbling , cheese is beginning to brown , and shrimp in center of dish are opaque , 15 to 20 minutes
baked shrimps with glass noodles  tanghoon
soak glass noodles in warm water , for 15mins or so
do not let it get too mushy
preheat oven to 180c / 350f
cut the roots off the cilantro stalks , about 2" from the bottom
clean the roots , then smash with back of a cleaver
chop the cilantro leaves and set aside for garnishing
heat oil in a skillet or flame-proof casserole dish and saute the garlic , cilantro roots , ginger , ground coriander seeds and pepper for 5 mins until fragrant
add chicken stock , fish sauce , dark soy sauce and glass noodles
bring to boil , then turn off the heat
transfer mixture to a baking dish
add the shrimps and bake for approx 10 mins , covered , until shrimps are pink
garnish with chopped cilantro and serve hot
baked sicilian frittata
saute the potatoes in the oil in a large skillet for 10 minutes, add the onion , green pepper , and garlic, saute until tender, add broccoli, cover and cook 5 minutes, arrange the vegetable mixture in an 11 x 7 x 1 1 / 2 inch baking dish, combine the eggs , parmesan cheese , water , basil , salt and pepper, beat until blended, pour over the vegetable mixture, sprinkle with the monterey jack cheese, bake , uncovered , at 350 degrees for 25 to 30 minutes or until set
baked simple german pancake  auflaufen
mix milk and flour
add beaten eggs , a pinch of salt , and vanilla
pour batter into sprayed or well buttered 9"x13" pyrex dish
sprinkle with nutmeg
bake in preheated 425 degree f oven for 15-20 minutes depending on altitude
serve with powdered sugar , lemon wedges , sauted apples , or of course , good ole pure maple syrup
yum , yum and not too unhealthy
baked skillet penne
in oven proof skilled cook garlic , olive oil , and red pepper flakes for 5 minutes or until garlic is browned
pour in crushed tomatoes , sugar , water , penne , and salt
cook on medium heat for 15-18 minutes
if penne gets too dry add a little water
preheat oven to 425 degrees
once penne is cooked , stir in cream , parmesan , basil , and pepper
sprinkle with mozzarella cheese and bake in oven for 10-15 minutes until top is crispy
serve with a nice salad and some garlic bread on the side
baked sliced apples
preheat oven to 350 degrees, spray a large baking pan with cooking spray, in a large bowl combine all ingredients , mixing well, transfer to baking pan and bake 45 minutes or til a golden crust forms, serve warm
baked sliced ham and apples
remove bone from ham, mix mustard and vinegar together, spread thinly on ham, spread apples in two layers on ham, sprinkle well with brown sugar, roll ham the long way and pin with metal skewers or tie with string, place in baking pan and dot with butter, bake at 350f for 25 to 30 minutes, baste several times while baking, allow 1 / 4 to 1 / 3 pound per serving
baked sliced potatoes
cut unpared potatoes into 1 / 4" thick slices
place overlapping slices in buttered oven to table 13x9x2 pan
mix butter and oil
brush slices with mixture
pour remaining over potatoes
sprinkle with garlic , salt and thyme
bake 400 degrees 25 to 30 minutes or until potatoes are done and browned at the edges
serve immediately
baked smoked mozzarella   tomato
preheat your oven broiler
grease a small ovenproof dish with 1 / 2 teaspoon olive oil
layer half of the mozzarella , all the tomatoes , season with basil , garlic , salt , & pepper , top with rest of mozzarella
drizzle with 1 / 2 teaspoon virgin olive oil
place on the middle rack under your broiler for 5-7 minutes or until the mozzarella is melted and bubbly around the edges
serve hot
baked smothered chicken
season chicken with salt , pepper & garlic
place pieces skin side down , one layer deep in a shallow baking pan lined with foil
dribble the melted butter over the chicken , distributing well
close foil tightly
place in 450f oven for 15-20 minutes or until chicken is slightly brown
while baking , use this time to blend together water & flour until smooth
set aside
remove chicken from oven
tilt pan and blend into the drippings the water / flour mix
gravy will start to thicken
stir it around over bottom of pan and turn chicken , then salt & pepper chicken
return to oven and reduce heat to 350f and bake 45 - 60 minutes
baste once or twice , adding a little boiling water if gravy has cooked down low before chicken is done
serve with rice or mashed potatoes
baked snapper chinoise
preheat oven to 450f
combine soy sauce , garlic , ginger , broth and sugar in a oven proof shallow casserole dish
arrange snapper fillets in casserole in a single layer flipping over to coat
bake 10 minutes , basting twice with the sauce , until fish is just opaque throughout
baked snapper with potatoes  oregano and white wine
preheat the oven to 450f, slightly overlap the sliced potatoes in a 9x13 metal pan, mix oil , garlic , oregano , 1 tsp salt and the crushed red pepper in a bowl, pour over potatoes, pour wine and 1 / 4 c water over the potatoes, cover with aluminum foil and bake for 20 minutes, uncover and bake until the potatoes are tender , about another 35 minutes, place fish on top of potatoes, drizzle with remaining 1 / 4 c oil, sprinkle with salt , pepper and 2 tbsp parsley, bake uncovered until fish is opaque in the center , about 18 minutes, sprinkle with the remaining 2 tbsp parsley and serve
baked sole and roasted asparagus with sesame
preheat oven to 400
bring the stock and a drizzle of vegetable oil to a boil
add the rice and stir
return to a boil , then lower the heat , cover , and simmer for about 18 minutes , until tender
in a shallow baking dish , combine the ginger , tamari , garlic , lemon juice , scallions , 1 teaspoon of the toasted sesame oil , and a drizzle of vegetable oil
add the sole fillets to the shallow dish and coat in the mixture
let the fish sit while you prepare the asparagus
place the asparagus on a rimmed cookie sheet and drizzle with the tablespoon of vegetable oil , the remaining teaspoon of sesame oil , the sesame seeds , salt , and pepper
toss the asparagus around to make sure it is thoroughly coated
transfer the fish and the asparagus to the oven and roast for 12 to 14 minutes , or until the fish is cooked thorugh and the asparagus is tender
when the rice is tender , fluff it with a fork and remove from heat
serve the baked sole alongside the roasted asparagus with the white rice
baked sole cornwall
season the fish both inside and out with salt and pepper
heat the oil in a frying pan
slice the onions coarsely in rings and soften them in the oil for about 10-15 minutes , without allowing them to brown
put half the onions over the bottom of an ovenproof dish and lay the fish on top
slice the tomatoes and lay them over the fish
now spread the onions on top and sprinkle the oil over everything
add the parsley and lemon juice
season again lightly and cover the fish with kitchen foil
bake at 180c / 350f / gas mark 4 for 30 minutes for small filets , 35-40 minutes for larger filets
serve as it is , in the dish
baked sole fillets
preheat oven to 375f degrees
butter a shallow baking dish and arrange fish pieces in it
cover fish with onion slices
in a small bowl , whisk together sour cream , wine , flour , lemon juice and the seasonings
pour over the fish and onions
bake , uncovered , for 25 minutes or until fish is tender
do not overcook or fish will dry out
baked sole mexicana
preheat oven to 375 degrees
coat large baking dish with vegetable cooking spray
arrange the fish fillets in a single layer and season with the lime juice , 1 / 2 tsp of the salt , and 1 / 4 tsp of the pepper
in a large skillet , heat the olive oil
add the onion and garlic and cook over medium-high heat until softened , about 3 minutes
add the tomatoes , bay leaf , marjoram and jalapeno peppers
cook until thickened , 5 - 7 minutes
stir in 3 tbsp of the chopped parsley and the remaining salt and pepper and cook 2 minutes
pour the sauce over the fillets and bake until the fish is cooked through and opaque throughout , 8 -10 minutes
sprinkle the remaining chopped parsley over the top and serve
baked sole with a lemon ginger sauce
spray a medium baking pan with cooking spray
set aside
rinse fish with cold water and pat dry with paper towels
sprinkle with salt and pepper
roll up fish and place seam side down in baking pan
bake at 425 for 15 - 20 minutes , until fish is cooked through and flakes easily
while fish is cooking , prepare sauce
combine lemon juice , broth , sugar , ginger , cornstarch , lemon zest and garlic in a small saucepan
cook over medium high heat until mixture is bubbly and has thickened
arrange fillets over serving plates and drizzle with sauce
baked sole with bacon topping
cook bacon until crisp and crumble, set aside, preheat oven to 375 degrees, spray an 11 x 7 baking dish with cooking spray, place fish fillets in baking dish, in a small bowl mix butter , lemon juice , salt and pepper, pour this over the fish and bake until fish flakes, about 10 minutes, sprinkle with crumbled bacon and chives before serving
baked soup burgers
form hamburger patties with first 5 ingredients, brown them in the oven, add tomato soup , green pepper , and onion to the baking pan or roaster pan, continue cooking for another hour at 350 degrees f
baked sour cream  n  chive red potatoes
-preheat oven to 350f, -wash and dry red potatoes, -cut half or quarters, -treat a 2-qt casserole dish with nonstick cooking spray, -toss potato chunks in olive oil , and place evenly in dish, -distribute sour cream over vegetables, -sprinkle with chives and salt-n-pepper to taste, -cover with foil or lid and bake for 45-50 minutes, -stir and enjoy
baked sour cream noodles  low fat
preheat the oven to 350 degrees farenheit , 175 celsius , or gas mark 4
lightly spray a 2 quart casserole dish with cooking spray
prepare the egg noodles per package directions omitting the oil and salt , drain well
while noodles are cooking , in a large bowl stir together the sour cream , cottage cheese , milk , garlic , worcestershire , and pepper
stir in the cooked noodles , and spoon into the casserole dish
bake uncovered , for 15 minutes
sprinkle with the parmesan and poppy seeds and bake for 5 minutes more
baked southern fried round steak
cut steak in serving size pieces, in shallow bowl mix flour, salt and pepper, in another bowl , place beaten eggs and milk, heat oil in 10 inch skillet, put steak in flour , then eggs , then flour again, fry on med till browned, place in baking pan, put onions over steak, pour broth on onions, cover and bake at 350 for 60 minutes, uncover , stir , and bake 30 minutes more
baked southwest sandwiches
in a bowl , combine olives , chili powder , cumin and salt and set aside 2 tablespoons
add the mayonnaise , sour cream and onion to the remaining olive mixture
place the bread on an ungreased baking sheet and spread 1 tablespoon of mayonnaise mixture on each slice
top each with turkey and tomatoes
spread with another tablespoon of mayonnaise mixture and top with cheeses
sprinkle with reserved olive mixture
bake at 350 for 15 minutes or until heated through
baked southwestern egg rolls with avocado ranch
for egg rolls:
preheat oven to 425 degrees fahrenheit
line 2 baking sheets with aluminum foil and spray lightly with cooking spray
in a large bowl mix together corn , black beans , spinach , mexican cheese , chilies , green onion , cumin , chili powder , salt and cayenne pepper
using a small spoon , scoop a small amount of filling onto the egg roll or wonton wrapper
starting at a corner , carefully start to roll the wrapper
when its slightly rolled , tuck in the two sides and continue rolling to the last point
wet your finger with water and dab a bit on the corner to seal the egg roll
repeat with remaining wrappers and filling , placing them slightly apart on the baking sheet
lightly spray the tops of the egg rolls with cooking spray and bake for 15 minutes , flipping them at least once during baking
for ranch:
place mayonnaise , sour cream , buttermilk , olive oil , lemon juice , green onin , salt , and avocado in a blender and pulse until smooth
use immediately
baked spaghetti
cook spaghetti according to pkg directions
drain
place in lightly greased 8x8-inch baking dish
top with grated cheese
in dutch oven , brown meat , onion , and garlic until meat is cooked , stirring to crumble
drain
stir in tomato sauce , ketchup , worcestershire , mushrooms , and seasonings
simmer 5 minutes , stirring often
pour over spaghetti , spreading evenly
cover tightly with foil and refrigerate overnight
bake uncovered at 350 for 25-30 minutes
recipe is easily doubled
baked spaghetti  cheesy   spicy
saute onion , peppers and garlic in 1 tablespoon of butter over medium heat until tender
add tomatoes , mushrooms , olives , hamburger meat , basil , oregano , salt and pepper and simmer for 10-15 minutes
place 1 / 2 of the spaghetti in a greased 13x9x3 inch dish
top with half the meat sauce mixture
sprinkle with 2 cups of fiesta blend cheese
repeat layers
after second layer of cheddar cheese , sprinkle all the parmesan cheese on top
mix soup with water and pour over casserole
i used my finger to spread evenly so not to disturbe the cheese
sprinkle with paprika to garnish
bake uncovered at 350 degrees for 35-40 minutes or until heated through
don't worry about it
when the remaining dish is stored , just drain off extra liquid
it does not affect the taste of the recipe