formido/recipes-20k huggingface dataset:
baked eggplant casserole
cook eggplant , covered , in salted water , until just tender, drain well, in saucepan , cook onions and green pepper with butter until just tender, blend in flour, stir in soup and seasonings, heat and stir until bubbly, remove from heat, stir about half the mixture into beaten eggs, return to saucepan, fold in tomatoes , cheese and eggplant, bake in buttered casserole at 350 degrees for 35 minutes
baked eggplant chili casserole
in a deep bowl soak diced eggplant in heavily salted water
use a smaller bowl to weigh the eggplant down so that it is fully submerged
leave to soak about 20 minutes - until the water is discoloured - this process reduces the eggplant's absorbancy
drain diced eggplant thoroughly and dry completely in a clean tea towel or use paper towels
heat up 1 tablespoon of the olive oil and saute the eggplant until softened
set aside
using the same frypan heat up the second tablespoon of olive oil and saute the garlic and onion until soft
add bell pepper , carrots , zucchini and celery
saute 5 minutes
sprinkle with red pepper flakes , chili powder and ground cumin
cook 2 minutes
add canned tomatoes with the juice , sugar , oregano and basil leaves
cook on low until tomatoes are further broken up and softened
stir in drained and rinsed kidney beans and bread crumbs
preheat oven to 350 degrees f
pour into a greased 9 x 9 glass casserole dish
sprinkle with grated cheese and bake for 30 minutes
very important ! allow to rest for 20 minutes - it will thicken slightly and the flavours intensify if served warm not hot
serve with garlic bread and a green salad
baked eggplant melt sandwich
preheat oven to 425 degrees f
combine breadcrumbs , basil , parmesan and salt in shallow bowl
whisk egg in another shallow bowl and dip eggplant slices , then coat each slice in the breadcrumb mixture
place eggplant on parchment paper-lined baking sheet , drizzle with olive oil and bake for 15 minutes
transfer baked eggplant to clean plate and discard parchment paper
set toasted buns halves , cut side down , on baking sheet
divide eggplant slices evenly among bun halves , spoon on sauce and top with cheese
place under broiler for 2 minutes until cheese is bubbling
baked eggplant with feta cheese
wash the eggplants and remove stems
cut lengthwise into 1 / 2 inch slices
fry lightly in 1 / 4 inch of oil
preheat the oven to 355f
layer the eggplant in the bottom of a baking dish
combine the tomatoes , basil , garlic , and salt and pepper to taste , in a bowl , and spoon the mixture over the eggplant
top with feta cheese , and bake at 355f for 45 minutes
serve hot , warm , or at room temperature
baked eggplant with mushroom and tomato sauce
preheat broiler
arrange the eggplant slices on a baking sheet coated with cooking spray
broil 3 minutes on each side or until lightly browned
preheat oven to 375
heat a large nonstick skillet coated with cooking spray over medium heat
add onion and next 4 ingredients
cover and cook 7 minutes or until tender , stirring mixture occasionally
increase heat to medium-high
uncover and cook for 2 minutes or until liquid evaporates
spread half of mushroom mixture in bottom of a 1 1 / 2-quart round baking dish coated with cooking spray
arrange half of eggplant slices over mushroom mixture
sprinkle with 1 / 8 teaspoon pepper
top with 1 / 2 cup tomato sauce and 1 / 3 cup mozzarella
spread remaining mushroom mixture over mozzarella
top with remaining eggplant slices
sprinkle with 1 / 8 teaspoon pepper
top with remaining tomato sauce
cover and bake at 375 for 1 hour
sprinkle with 1 / 3 cup mozzarella and parmesan
bake , uncovered , 5 minutes or until cheese melts
let stand 10 minutes
baked eggplant with mushroom tomato sauce
salt eggplant slices and place in colander on top of a plate
after 30 minutes , rinse eggplant thoroughly and pat down with paper towels
preheat broiler
arrange the eggplant slices on a baking sheet coated with cooking spray
broil 3-4 minutes on each side or until lightly browned
preheat oven to 375
heat olive oil in a large nonstick skillet over medium heat
add onion and next 6 ingredients
cover and cook 7 minutes or until tender , stirring mixture occasionally
increase heat to medium-high
uncover and cook for 2-4 minutes or until liquid evaporates
spread half of mushroom mixture in bottom of a 1 1 / 2-quart round baking dish coated with cooking spray
arrange half of eggplant slices over mushroom mixture
sprinkle with 1 / 8 teaspoon pepper
top with 1 / 2 cup tomato sauce and 1 / 3 cup mozzarella
spread remaining mushroom mixture over mozzarella
top with remaining eggplant slices
sprinkle with 1 / 8 teaspoon pepper
top with remaining tomato sauce
cover and bake at 375 for 1 hour
sprinkle with 1 / 3 cup mozzarella and parmesan
bake , uncovered , 5 minutes or until cheese melts
let stand 10 minutes
baked eggplant with pesto  parmesan  and mozzarella
preheat oven to 350
salt the eggplant slices and lay on a paper towel for 20 minutes to extract any bitter flavors
pat the slices dry
grill the slices until soft but not all the way done
heat a skillet and add 2 tbs olive oil , saute onion , garlic , and bellpepper until soft
salt and pepper liberally
stir in the wine and chicken broth and reduce to about 1 / 2 cup
stir in pesto and tomato paste and remove from the heat
in a casserole dish sprinkle the remaining 1 tbs olive oil and lay one layer of eggplant slices on top
spread 1 / 3 of the sauce on the eggplant and top with 1 / 3 of the cheese mixture
repeat layers
top with the remaining cheese
bake for 30-45 minutes , or until cheese is browning and bubbly and eggplant slices are soft
baked eggplant with portabellas and tomato sauce  vegetarian
grease a 2-3-quart oval baking dish
set oven to broiler heat
grease a large baking sheet
brush each side of eggplant slices with olive oil , then season lightly with salt and black pepper
arrange the eggplant slices on the baking sheet
broil for 3 minutes on each side , or until lightly browned
in a large skillet heat 2-4 tablespoons olive oil over medium heat
add in onion , garlic , italian seasoning , chili flakes and mushrooms
saute for about 7-8 minutes , or until the liquid from the mushrooms evaporates , season the mixture with salt and pepper
spread half the mushroom mixture on the bottom of the dish
arrange half the eggplant slices over the mushroom mixture
top with half of the tomato sauce and about 1-1 / 2 cups of the mozza cheese
spread the remaining mushroom mixture over the mozza cheese
top with remaining eggplant slices , then top with remaining tomato sauce
cover and bake in a 375 degree oven for about 1 hour
remove then sprinkle with about 1 / 3 cup parmesan cheese and about 1-1 / 2 cups mozza cheese
return to oven uncovered for another 5-6 minutes or until the cheese melts
let stand about 10-15 minutes before serving
delicious !
baked eggplant with tomato sauce and three cheeses
preheat oven at 425f
cut off both ends of the eggplants and cut into 24 slices , about 1-inch thick each
coat 2 sheet pans lightly with spray olive oil and place the eggplant slices on the oiled sheet pans along with the bell pepper halves and spray the vegetables with olive oil
bake in the oven for 25 minutes , turning halfway through the baking
dice the bell peppers and set aside
in a medium saucepan , over moderate heat , in 2 tablespoons of the oil cook half the onion until softened
add half the garlic and flour and cook for another minute , stirring constantly
add the milk in 3 additions stirring the sauce until smooth with the each addition
add the cayenne , season with salt and pepper , and cook for another 10 minutes , stirring occasionally and set aside to cool
meanwhile , in another saucepan , over medium heat , cook the remaining onion in 2 tablespoons of the remaining olive oil until softened
add the diced bell pepper and cook for another minute , stirring frequently
add the remaining garlic , the crushed tomatoes and simmer for 10 minutes
stir in the basil and simmer another 2 minutes , , set aside
mix the ricotta cheese with 3 tablespoons of the cooled white sauce along with the parmesan , egg yolk , the remaining cayenne and salt and pepper to taste
to assemble:
coat the interior of a 2-quart baking dish with half the remaining olive oil
spread tomato sauce over the bottom of the baking dish
place half of the eggplant slices in a single layer over the tomato sauce
season lightly with salt and pepper to taste
place 5 tablespoons of the ricotta mixture on each eggplant slice , and spoon white sauce over ricotta mixture
top with remaining eggplant slices
season with more salt and pepper and drizzle with remaining olive oil
spoon remaining tomato sauce over each eggplant slice , and top each one with mozzarella
bake at 375f for 30 minutes
baked eggplant ww
preheat the broiler , place the eggplant in a single layer on a baking sheet and spray with nonstick cooking spray
broil until well browned , about 4 minutes
turn over , repeat other side
remove from oven
reduce heat to 375 degrees
spread 1 cup of the sauce in an 11x14 baking dish
add eggplant rounds overlapping slightly
top with remaining sauce , basil leaves , then cheese
bake until cheese begins to brown , about 20 minute let stand 10 minutes before cutting
baked eggplants
begin by making a tomato sauce
heat the 4 t
olive oil over medium heat
add onion and garlic and cook until beginning to soften about 5-7 minutes
add the canned and fresh tomatoes , and the next 5 ingredients
simmer for 15-20 minutes , until reduced slightly
meanwhile , prepare the white sauce
heat the 2t of butter in a skillet over medium heat
after foam has subsided , add 2t flour
stir continually , and cook 2-3 minutes
remove from heat and add milk slowly
return to heat and bring to boil
mixture will thicken , season with salt and pepper
thinly slice eggplants lengthwise
boil in a large saucepan of water for 5 minutes
drain on paper towels and pat dry
prepare the casserole: pour half of the tomato sauce into a greased casserole dish
cover with half of the eggplants and 1 t olive oil
cover with half the mozzarella , prosciutto , and herbs
repeat layers
cover all with bechamel sauce
sprinkle with parmesan
bake at 375 for 35-40 minutes or until golden on top
baked eggs
put eggs , milk and sour cream in blender and blend until smooth, grease 9x13-inch baking pan, sprinkle diced meat , chopped chives or onions and chilies evenly in pan, mix beaten egg mixture and grated cheese together, pour into pan, bake at 350f for about 50 minutes or until set
baked eggs   kale parmesan  frittata
preheat the oven to 375f
add oil to a 8 or 10 inch cast iron pan
heat oil over medium heat
add leeks and saut until the leeks begin to brown
spread leeks evenly around the bottom of the pan and remove from heat
wash and remove stems from kale , and chop roughly
bring 1-2 quarts of water to a rolling boil in a pot , then add a tablespoon of sea salt
submerge chard in boiling water for 1-2 minutes or until tender
drain completely in colander
in a bowl , beat 6 eggs thoroughly
line cast iron pan with an even layer of kale
sprinkle chopped tomatoes on top of kale
add a generous amount of ground black pepper
then pour beaten eggs over the vegetables
spread grated cheese evenly over the eggs , and then top with almond meal
do not stir ingredients to combine
bake for 15-18 minutes or until eggs are firmly set
place under the broiler for 1 minute or until the almond meal begins to brown in spots
slice and serve
baked eggs and avocados
preheat oven to 450f dot 2 ramekins with butter and then evenly layer in the prosciutto
sprinkle both with the parmesan cheese
scatter the avocado between the 2 ramekins , and then dot each with sour cream
break 2 eggs into each ramekin and then season with salt and pepper
sprinkle with basil
place the ramekins in a shallow roasting pan
pour boiling water into the pan to reach 3 / 4 of the way up the ramekins
place in the oven and bake until the egg whites are milky and the yolks are set , about 10 to 12 minutes
serve immediately
baked eggs and cheese
beat together the eggs , milk and sugar
add the cheeses and butter
mix well then add the flour and baking powder
pour into a greased 9x13 glass baking dish
bake in a 325 degree oven for 45 minutes or until a knife inserted in the center comes out clean
this may be made ahead of time and refrigerated
if the pan goes from the refrigerator to the oven , bake 60 minutes
baked eggs and ham
in a greased shallow 2-cup baking dish , toss the croutons , ham and butter
break the eggs carefully on top
sprinkle with cheese
bake , uncovered , at 350 degrees for 15-18 minutes or until eggs reach the desired doneness
serve with fresh fruit if desired
baked eggs and ham for two
break eggs into buttered , individual casseroles, sprinkle with pepper, top with cheese, arrange ham slices on top, bake uncovered at 350 , about 12 minutes
baked eggs benedict
for sauce: melt butter in heavy saucepan over low heat
add flour and cook
stir for 1 minute
stir in salt , paprika , nutmeg and pepper until well blended
stir in milk
heat to a boil and cook , stirring constantly , until smooth and thickened , about 2 minutes
reduce heat to low
add wine and cheese
cook , stirring , just until cheese is melted
cover and remove from heat
for eggs: toast and butter muffin halves
butter a 9 x 13-inch baking dish
place muffins in dish
melt 2 tablespoons butter in skillet and brown bacon on each side
place 2 slices bacon on each muffin
heat 3 inches of water in dutch oven to simmer
break one egg at a time into a small cup
holding cup close to water's surface and at edge of dutch oven , slip egg into simmering water
cook until egg is set about 2-3 minutes
remove with slotted spoon and let water drip off
gently place egg on top of muffin
continue with remaining eggs
spoon prepared sauce over each egg , dividing evenly
sprinkle with crumb mixture
cover with plastic wrap and refrigerate overnight
to finish dish , remove from refrigerator and let stand 45 minutes to 1 hour
heat oven to 375 degrees f
uncover dish and bake 15 minutes or until heated through
baked eggs benedict casserole
grease a 9 x 15 pan, butter muffins and place in baking dish, cover with bacon, mix eggs and balance of ingredients, pour over bacon and muffins , soaking all, cover, keeps in fridge 2 days or can be frozen for 2 months, to bake:, bake 350f 45 mins
baked eggs en cocotte   italian style
preheat the broiler or the oven to 350f skin , seed and chop the tomatoes
place the chopped tomatoes in a bowl with the garlic , olive oil , balsamic vinegar and parsley
season with salt and freshly ground pepper and mix well
place a little of the mixture into the base of 4 ramekins or 'cocottes' and break an egg into each ramekin
scatter each egg with a little more of the tomato mixture , making sure you add the 'juice' as well
top with breadcrumbs and a drizzle of olive oil
place under a hot broiler or in the oven until the eggs are cooked and set to your liking
serve at once
baked eggs florentine
in a mixing bowl , combine all the ingredients, pour mixture into an 11x8 baking dish that has been sprayed with cooking spray, bake , uncovered , in a 350 oven for about 40 minutes or until eggs are set, let stand for 10 minutes, cut into squares and serve
baked eggs in bacon wraps
preheat oven 375 degrees
in medium frying pan fry bacon to soft transparent stage
drain on paper towels
line each slice around the side of each muffin cup
ends may overlap
break egg directly in the center of each muffin cup
12 cup muffin pan
slightly salt and pepper
cook 15 to 20 minutes
watch for whites and yolks to begin to set
take out with small spatula on a serving plate
serve with fork and knife
if you want the tops to be basted , after ten minutes of cooking , baste each egg once with 1 / 2 teaspoon of water
you can fry bacon the night before and drain and refrigerate for morning
baked eggs in bread  weight watchers
slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg
arrange rolls on a baking sheet
reserve tops
crack an egg into each roll
top each egg with some herbs and a bit of cream
season with salt and pepper
sprinkle with parmesan
bake in a 350 degree oven until eggs are set and bread is toasted 20 to 25 minutes
after eggs have cooked for 20 minutes , place bread tops on baking sheet and bake until golden brown
let sit 5 minutes
place tops on rolls and serve warm
baked eggs in chipotle cream sauce
preheat oven to 400 degrees with a rack in the upper third of the oven
butter 2 8-ounce ramekins
melt the butter in a small saucepan over medium heat
saute the garlic and the chipotle powder about 3 minutes or until garlic is softened
add the half and half and bring to a simmer , stirring
stir in cilantro , salt , pepper and sugar
simmer , stirring occasionally for 10 minutes , until mixture has reduced by about one third and thickened slightly
remove from heat and stir in the parmesan until melted
reserve 1 tablespoon of parmesan for sprinkling
spoon half of the sauce into each ramekin
break one egg into each ramekin and sprinkle with the reserved parmesan
place ramekins on a baking sheet and bake in the upper third of the oven for 12 minutes
white should be set and yolk slightly runny
serve with toast or bread
a dollop of sour cream would also be nice , if you're splurging
baked eggs in maple toast cups
preheat the oven to 400 degrees f
butter six muffin cups
in a small saucepan , melt the butter and add the syrup
remove the crusts from the bread
flatten each slice with a rolling pin
brush both sides of each slice with the syrup mixture
put one slice into each muffin cup and sprinkle the bacon pieces in the cups
break an egg into each cup and bake until the eggs are set
start checking after about 5 minutes
lift the toast cups from the pan and serve immediately , drizzled with additional syrup , if desired
baked eggs in pepper rings
cut pepper into 4 rings , 1 / 2" thick, cook in lightly salted water for 3-5 minutes, drain, melt 1 t butter in shallow 1 quart casserole in oven, place pepper rings in casserole, break 1 egg into each ring, sprinkle with seasonings, pour 1 t cream over each, combine crumbs , parmesan and butter, sprinkle over, bake at 350 for 15-20 minutes or until eggs are set, this doubles , triples and more for a large brunch, can easily be prepared ahead
baked eggs in toast cups with melty cheese
preheat oven to 375f
butter each slice of bread
squeeze into the ramekin or muffin tin , buttered side down
press bread against sides of dish to push crust above the rim and make enough room for the egg
because the bread doesnt always go where you want it to without tearing , you may find yourself with some pretty big holes
dont worry aboutt it
just patch it with a buttered piece torn from another piece of bread
top with 1-2 tablespoons chopped bacon , if using
break one egg into each ramekin and grind fresh pepper over the eggs
and don't skimp on the black pepper ! you will regret it !
sprinkle evenly with about 1 additional tablespoon shredded cheese and any other desired seasonings
bake 15 to 25 minutes , till cheese is browned and eggs are cooked to desired consistency
if you prefer runny yolks , pull the eggs from the oven closer to 15 minutes
if you prefer medium yolks remove at about 20 minutes
if you like yolks that are firm all the way through , cook closer to the 25 minute mark
remove toast cups from the dishes and serve
serve hot , warm , or room temperature
use hot sauce as desired
baked eggs in tomato cups
herbs: oregano , chervil , basil , sage , mrs
dash
preheat oven to 425f while slicing tomatoes
remove tops the scoop out seeds and pulp
place in a shallow baking dish , sprinkle with a bit of salt or mrs dash [i used italian] , fresh ground pepper and put in a pinch of the parmesan cheese
crack the egg into the tomato
sprinkle with pepper , salt or mrs
dash , other herbs and a tiny bit of parmesan
bake for 20 minutes for soft yolks and 30 to 35 for hard
during the last 4 minutes place two slices of the cheddar cheese in a cross pattern on top
melt and let brown
when i removed i put a small amount of fresh chives on top of the cheese
serves 8
baked eggs in tomatoes
preheat oven to 450 degrees
slice the stem end off of the tomatoes and scoop out the insides
sprinkle the insides of tomatoes with salt and put them in a baking dish upside down
place dish in the oven for 5 minutes
remove the inverted tomatoes from the oven , pour off the pan liquids and set the tomatoes right side up in the baking dish
break an egg into each tomato and season with salt and fresh ground black pepper
place 1 teaspoon of butter on top of the egg in each tomato
return the tomatoes to the oven and bake 5 more minutes or until the egg whites are cooked firm but the yolk isn't
serve immediately
baked eggs in zucchini   the vegetarian epicure
take 6 large eggs from frig to bring to room temperature
preheat oven to 350 degrees f
wash zucchini
coarsely grate them
toss zucchini shreds with 2 t salt and let it rest for 5 to 10 minutes
take handfuls , squeezing gently to remove all excess water and pile on paper towels to drain
heat the butter and olive oil in a large skillet over medium heat
add the chopped scallion
saut until almost tender
turn heat to medium high
add zucchini and some freshly ground pepper and saut for 8 to 10 minutes , stirring almost constantly
remove from heat
to serve as a starter , butter 6 small individual casseroles or ramekins
divide the zucchini among them and make a shallow hollow in the center of each one
15 to 20 minutes before you want to serve , break one egg carefully into each little hollow
sprinkle the eggs with a little salt and pepper
bake them for about 15 minutes at 350f
the white should be completely set and the yolk still a little soft inside
if upgrading the dish :-) by using hollandaise or another sauce , spoon sauce over each egg when you take them out of the oven , and serve immediately
baked eggs oamc
mix bread , cheese , ham , bell pepper and onion
spread in a 13x9x2 inch baking dish treated with nonstick spray
whisk eggs and milk , and pour over top
cover dish with foil and freeze
to prepare for serving , thaw dish , and bake uncovered in a preheated 375 oven for 45 minutes
baked eggs on a bed of potatoes with bacon
preheat oven to 325 degrees fahrenheit, on a cookie sheet pan place strips of bacon and bake until crisp, meanwhile heat potatoes in microwave oven for 1 or 2 minutes, remove bacon set aside, drain the fat and discard , leaving just a touch, place potatoes on pan and make small indents with the back of a spoon, crack eggs into each indent, season to taste with salt and pepper, bake until eggs are to desired doneness, carefully place on plates, serve with the bacon
baked eggs on spanish rice
preheat oven to 350f and grease a casserole dish very well
cook rice in boiling salted water until tender
drain and rinse with hot water
simmer tomatoes , onion , salt , bay leaf and cloves together for ten minutes
strain
blend butter with flour in saucepan and add the strained tomatoes slowly , stirring constantly
arrange a layer of rice in prepared casserole dish
make six depressions in the rice
place an egg in each depression , pour tomato sauce over all and sprinkle with cheese and bread crumbs
bake until eggs are set , about 15 minutes
baked eggs on tortillas
depending on size of tortilla used , break 1-2 eggs into center of tortilla, salt and pepper egg sprinkle cheddar all around outer edge of tortilla, bake at 350 until egg is set as desired
baked eggs w spinach and tomatoes
heat oven to 400 degrees
heat the oil in medium skillet over medium-high heat
add the garlic and cook for 1 minute
add the tomatoes , 1 / 2 teaspoon salt , and 1 / 4 teaspoon pepper and simmer for 3 minutes
add the spinach and cook until it begins to wilt , 1 minute
transfer to a 2-quart baking dish
beat the egg whites until foamy , about 30 seconds , then pour them over the spinach mixture
carefully place the whole yolks over the top
bake until the whites are set , 20-22 minutes
divide among individual plates
add dollops of the cream cheese , if desired