formido/recipes-20k huggingface dataset:
baked vanilla cheesecake
sift flour and salt into a large bowl
using a pastry blender or 2 knives , cut in butter until evenly distributed and mixture resembles breadcrumbs
with a fork , lightly mix in sugar , egg and enough ice water to make a dough
press into a ball and wrap in foil or plastic wrap
refrigerate for 30 minutes
preheat oven to 350f
on a floured surface , roll out dough to fit a 10-in flan tin with a removable bottom
place dough in tin without stretching
filling
beat cream cheese , oil , sugar , egg yolks , cornstarch , vanilla and milk in alarge bowl until smooth
beat egg whites until stiff
fold into cream cheese mixture
pour into pastry shell
bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean
turn off oven
let cheesecake cool in oven with door open slightly
remove cooled cheesecake from tin and serve
baked vanilla peaches
pre heat oven to 160 c, grease small baking dish with the butter, cut a cross in the bottom of each peach, place cross side up in dish, top each peach with vanilla seeds, drizzle evenly with honey, pour wine into dish around peaches, bake 45 minutes or till tender, serve with ice cream
baked vanilla pears
preheat oven to 450 degrees, peel , core & halve pears, mix vanilla , raisins and amaretto together, set pears , rounded side down , in a pan with 2 inch sides, pour liquid mixture over pears, cover with tinfoil and bake 30 minutes, serve warm with a sprinkle of vanilla powder
baked veal shanks  stinco di vitella forno
preheat oven to 450f
chop the bay leaves , sage and rosemary , rub the herbs into and outside the shank
season the outside of the shank with salt and pepper and lay the veal shank in a shallow bowl filled with the flour
press both sides of the shank gently into the flour to coat and shake off any excess flour
put the oil in a roasting pan then add the white wine , veal shank , carrot , onion and celery
bake the shank for 10 minutes
lower the temperature to 425f , cover the veal shank with aluminum foil and cook for an additional 1 1 / 2 hours , basting the shanks with the chicken stock often
remove the shank from the pan and cut the meat into 1-inch-thick slices
add butter to vegetable drippings in the pan and use as a gravy over the shank slices
baked vegetable crumble
to make the filling , melt the butter in a large pan over low heat
add the garlic and leek , and cook , stirring , for 4 minutes until softened
add the potatoes , carrots , parsnips , broccoli , and tomatoes and cook , stirring occasionally , for 12-15 minutes
stir in the flour and cook for 1 minute
remove from the heat and gradually stir in the milk and stock
return to the heat and cook , stirring , until thickened
add the herbs and seasoning
simmer for 20 minutes
meanwhile , to make the crumble , put the flour into a large bowl , then rub in the butter until the mixture resembles bread crumbs
add the cheese , walnuts , almonds , and thyme and mix well
preheat the oven to 400 degrees f
remove the vegetable mixture from the heat and transfer to an ovenproof dish
spoon the crumble over the top and press down gently
bake in the preheated oven for 25 minutes , or until golden and the vegetables are cooked through
serve hot
baked vegetable custard with crispy bacon
preheat oven to 170 c or
grease the ramakin dishes with margarine and put aside until needed
place the meat stock in a pan and bring to a boil
add the leeks , celery and carrots , reduce heat , cover and simmer for about 3 - 5 minutes
transfer the vegetable mixture to a bowl and cool slightly
mix the cream and eggs together , then add them to the vegetable mixture , season with parsley , nutmeg , salt and pepper
divide the mixture into 6 ramakin dishes and seal with foil
to bake: stand the 6 dishes on a cloth in a baking tin
fill the tin with boiling
water to 2 / 3 the height of the dishes and set the tin in the middle of baking sheet
bake for approximately 40 minutes on a low rack in the oven
the custard should give slightly when pressed with a finger
remove baking tin , take dishes out of water let stand for 5 minutes , them remove foil and cool slightly
when serving carefully loosen custard around sides with the point of a knife
turn out onto plates and garnish with halved bacon slices
baked vegetable frittata
grease a deep 22cm round cake pan and cover the base with baking paper
cut potatoes into small cubes
heat the oil in a non-stick pan and add the potatoes and onion and cook for 10 minutes or until potatoes are just soft
lightly steam the broccoli and peppers
combine potato mixture with the broccoli and peppers and pour into the prepared pan
combine all of the remaining ingredients in a bowl and pour over the vegetables in the pan
bake in a moderate oven for about 45 minutes or until set and cooked
stand 10 minutes before turning out of pan
serve warm or at room temperature with a salad or as a side for chicken or fish
baked vegetable medley
place the cauliflower , broccoli , and carrots in a steamer basket
place in a large sauce pan over 1 inch of water
bring to a boil
cover and steam for 7-9 minutes or until crisp tender
meanwhile , in a large skillet , saut mushrooms and onions in butter until tender
drain vegetables
in a large bowl , combine the soup , milk and cheese sauce
add the vegetables and mushroom mixture
toss to coat
transfer to a greased 2 quart baking dish
cover and refrigerate overnight
remove from refrigerator 30 minutes before baking
bake , uncovered , at 350f for 40-45 minutes or until bubbly
baked vegetable omelet
heat oven to 350 degrees, layer pepper jack , broccoli and tomatoes in ungreased 8x8x2 inch baking dish, beat milk , flour , salt , pepper and eggs until smooth, pour over cheese, bake , uncovered , for 40 to 45 minutes or until egg mixture is set, let stand 10 minutes before cutting into servings
baked vegetable ratatouille
place all vegetables in an ovenproof dish
drizzle with olive oil and sprinkle with garlic powder & italian herbs , mix well to coat vegetables
bake at 170
c for approx 1 hour until vegetables are tender , check after 1 / 2 hour and stir to ensure even browning
if your vegetables are particularly juicy you may need to drain a bit of liquid off half way through cooking
baked vegetables
preheat oven to 400 degrees, lightly grease a large baking dish, combine vegetables in prepared baking dish , and lightly salt, brush with olive oil until well coated, sprinkle with dry soup mix, bake for 30 to 45 minutes , or until vegetables are tender
baked vegetables  turlu furno
butter a large baking dish
set aside
sprinkle both sides of eggplant slices with salt
let stand 1 hour
rinse and pat dry with paper towels
in buttered dish , arrange eggplant slices , potatoes , zucchini , dill and parsley
preheat oven to 350f
heat oil in a medium skillet
add onion and garlic , saute until transparent
stir into eggplant mixture
stir in salt , pepper , and broth
cover and bake 45 minutes
in a small bowl , combine breadcrumbs and 1 tbsp cheese
after baking eggplant mixture 45 minutes , stir tomatoes and crumb mixture into vegetable mixture
bake 15 minutes longer or until tomatoes are cooked
sprinkle with remaining cheese
serve hot
baked vegetables with white beans
preheat oven to 400 degrees f
blanch broccoli 2 minutes , remove with slotted spoon and plunge into cold water
drain and pat dry
place in large bowl
cook potatoes in same water about 7 minutes
drain well and add to broccoli
stir in tomatoes , white beans , and olives
in a small bowl , combine olive oil , garlic , salt , pepper , and red pepper flakes
pour over vegetables and toss gently to coat
season with basil and oregano to taste if you like
spread half of vegetable mixture in a shallow 12x7" baking dish coated with cooking spray
sprinkle with half the cheese
spoon on remaining vegetables and top with remaining parmesan
cover with foil , and bake about 30 minutes or until hot and bubbly
remove foil and bake 5 more minutes
baked vegetarian buffalo cauliflower  wings
preheat the oven to 450f
combine the milk , flour , and garlic powder in a bowl and stir until well combined
coat the cauliflower pieces with the flour mixture and place in a shallow baking dish
bake for 18 minutes
while the cauliflower is baking , combine your buffalo sauce and olive oil or margarine in a small bowl
pour the hot sauce mixture over the baked cauliflower and continue baking for an additional 5 to 8 minutes
serve alongside blue cheese or ranch dressing and celery sticks
baked vegetarian chimichangas  warm or cold
saut the chopped onion , garlic , and mushrooms in olive oil until onion is soft
add the chopped chilies , flatten mixture in bottom of pan and saut , not stirring , until the onions begin to caramelize a little , then remove from heat
in a large bowl , mix remaining ingredients except tortillas
to put together the chimichangas , place about 3 / 4 to 1 cup of filling on a tortilla , fold the bottom over the filling , fold the sides in , then carefully fold / flip it over to close
repeat until you have as many chimichangas as you want to bake at one time
place the chimichangas on a cookie sheet , brush each one with 1 / 2 teaspoon of olive oil , and bake at 400 degrees f for 15 minutes
sprinkle each with grated cheddar , serve with extra sour cream , guacamole , and salsa , and enjoy !
makes 8 to 10 large chimichangas , depending on the amount of filling you put in each
it's very popular ! :)
baked vegetarian enchiladas
grease 2 9x13 baking dishes, combine beans , corn , salsa , tofu , and salt , mixing thoroughly, add 1 / 3 to 1 / 2 of the cheese , and mix it in with the rest, spoon some of the mixture into a warm tortilla and roll it up, place the seam side in the baking dish, pour enchilada sauce over enchiladas, sprinkle remaining cheese over top, bake at 350f, for 20 to 30 minutes, if desired , garnish each enchilada with a dollop of sour cream
baked veggie burgers
spray pan with cooking spray
add chopped veggies and cook on medium heat for about 5 minutes , or until tender
crush beans and mix in egg and bread crumbs
spoon into 4 equal patties on a cookie sheet coated with non stick spray
bake at 375 - 400 degrees for 20 minutes
flip burgers and cook for another 10 - 15 minutes
baked veggie chips
heat oven to 375
peel the sweet potato , beet , white potato , and parsnip
using a chef's knife , slice each into 1 / 8-inch thick rounds
place sliced vegetables in a large bowl
add the oil and toss gently until well coated
arrange in a single layer on two large baking sheets
combine the parmesan cheese , salt , garlic powder , oregano , and pepper in a small bowl
sprinkle evenly over vegetables
bake until crisp and light golden brown , about 25 minutes
serve with dipping sauces as desired
if you bake both sheets at the same time , be sure to rotate the baking sheets halway through for more even cooking
the veggies don't need to be turned during cooking
baked veggie dip
preheat oven to 375f
reserve 1 / 4 cup of the parmesan cheese
set aside
mix remaining 1-1 / 4 cups parmesan cheese and all remaining ingredients until blended
spoon into 2-qt
baking dish
sprinkle with reserved 1 / 4 cup parmesan cheese
bake 35 minute or until lightly browned
serve hot with snack crackers or assorted cut-up vegetables
baked veggie penne
preheat over to 350
cut bell peppers and zucchini into bite sized chunks
dice onion and press 2 cloves of garlic
toss together in a medium bowl with 2 tbls olive oil and some ground black pepper
in a medium frying pan heat 2 tbls olive oil and saut mixed vegetables for about 5 minutes
set aside
in a large pot cook the box of penne in salted water , according to package directions
once cooked let stand for about 5 minutes
while the pasta is cooking , in a large bowl , mix together ricotta , dried basil , 1 clove of pressed garlic , and 1 1 / 2 cups of marinara sauce
while pasta is set aside , add veggies to ricotta mixture
once pasta has cooled slightly add to ricotta and veggie mixture
coat the bottom of a 7x11 baking dish with 3 / 4 cup marinara sauce and pour pasta mixture on top
top it of with shredded mozzarella cheese
bake on the middle rack for 30 minutes
baked veggie tex mex  burritos
heat oven to 350, in large saute pan over medium heat, saute vegetables in the salad dressing until just cooked, add salsa and heat through, add 1 / 2 cup of the cheese, stir until melted, lay tortillas on flat surface, divide veg mixture among them, fold each into burritos, place on cookie sheet lined with parchment paper, sprinkle remaining cheese over, bake for 15-20 min or until just crisp, add toppings of your choice
baked venison   beef parmesan
combine breadcrumbs , parmesan , garlic salt and italian seasoning in a small bowl
beat egg with salt and pepper in a second bowl
dip meat in egg , then coat well with crumbs
place steaks on a plate and refrigerate 20 minutes to set crumbs
preheat oven to 350 degrees
melt butter in a 9x13 pan till hot in oven
add steaks to pan
bake 15-20 minutes
flip steaks , spoon spaghetti sauce over the meat and bake another 15-20 minutes until meat is tender
top with mozzarella , baking 5 more minutes or until cheese melts
baked vidalia dip
in a large skillet over medium heat , melt butter, saute onions 10 minutes , or until tender, in a medium bowl , combine remaining ingredients and mix well, stir in sauteed onions, spoon into a greased 2 quart baking dish, bake at 375% for 25 minutes, let stand for 10 minutes, serve with crackers or chips of choice
baked vidalia fusion
peel onions
cut an x in the top about 1 / 3 of the way down through the onion
set each onion on a large square of aluminum foil
top each onion with 1 / 4 tsp beef soup base , 1 / 2 tsp butter , and 1 tbs parmesan
wrap in the foil and cook over indirect heat in a medium grill with the lid down , or in a 350f oven for 45-60 minutes or until fully cooked and soft
serve in the foil
best to provide some crusty bread to sop up the delicious juice
baked vidalia onion dip
combine swiss cheese , onions and mayonnaise in a medium bowl , stirring well
spoon mixture into a lightly greased deep 1 quart baking dish , sprinkle with parmesan cheese
bake at 325 for 40-45 minutes or until onion is tender and mixture is thoroughly heated
serve with crackers or french bread cubes
baked vidalia onions
preheat oven to 350
peel the onions and make two cuts diagonally across the top of each , cutting a little more than halfway down
sprinkle the onions with croutons , salt , and pepper
pour a small amount of butter over each onion , using all the butter
bake uncovered 25-30 minutes until
tender
remove from the oven and top the onions with cheddar cheese
return to oven long enough to melt the cheese
baked walleye
preheat oven to 350 degrees
dip fish in melted butter , salt , pepper and lemon juice
place fish fillets into shallow baking pan
place mushrooms and onions over the top of fish , then spoon any remaining butter mixture over fish
bake at 350f for 15-20 minutes until fish flakes
baked wedges with fresh rosemary and sea salt
cut each potato into 8 wedges
you can use peeled or unpeeled potatoes
melt butter with crushed garlic , place into a bowl
add wedges to butter in the bowl and mix until all wedges are coated with the garlic butter
add 1 / 8 cup butter and 1 / 8 cup olive oil to a large baking dish
add wedges to large baking dish
sprinkle with the chopped rosemary and the sea salt
bake in preheated 180f oven until golden and crisp , may need to be turned
baked weekend meatballs
preheat oven to 400f
generously spray cookie sheet with non-stick spray
i prefer using a sprayed broiling rack so the grease separates from the meatballs
mix all ingredients
should be 'moist' but not 'sloppy' -- add a bit more breadcrumb if necessary
form into meatballs , about inch and a half across or so
plan ahead ! slightly flatten a dozen meatballs so they don't roll away when you make sandwiches --
place on sprayed sheet or rack close together without touching
bake 15-20 minutes or until done through
serve on top of pasta with favorite sauce
they are awesome on long rolls with sauce and mozzarella or provolone
number of meatballs and cooking length is dependent on how big you make them
baked white bean and rosemary spread
saute onion , garlic , and rosemary in oil, combine with beans , vinegar , and red pepper in food processor, season with salt, place in a 1 qt baking dish and sprinkle with paprika, bake at 350 degrees for 25 minutes, serve with crackers
baked white beans with sage and garlic
pre-heat oven to 450 whisk together broth and tomato paste in a small bowl , then in a large bowl , stir together broth and tomato mixture with the beans , garlic , sage and salt and pepper to taste
put in a 1 1 / 2 qt baking dish
toss bread cubes with olive oil , season to taste sprinkle the bread cubes over the beans
, bake until bubbly and bread is golden brown
can freeze leftover tomato paste by freezing in ice cube trays and after frozen sealing in ziploc bags or food saver bags
baked white fish
grease an 8 1 / 2" x 11" pan
cover the bottom of the baking dish with the sliced tomatoes
sprinkle with sugar and parsley
arrange fish on top
mix melted butter , paprika , old bay seasoning , salt , pepper and flour
spread over fish
bake at 400f for 20 min or until fish flakes easily with fork
squeeze lemon juice over casserole before serving and serve with additional lemon wedges
after a minute or so the skins will slip right off
for steaks , use a pan that will be nicely filled by one layer of fish
makes a quick family supper dish when time is short and nothing is thawed
i like this with a green vegetable and white rice
baked whitefish
in heavy pan , saute onion in butter& 3 tbsp of white wine over medium heat , do not brown
spread onion over bottom of a shallow baking dish
arrange fish fillets over onion in dish overlapping thin edges
sprinkle with s& p , and add garlic
pour 1 / 3 cup of dry white wine over fish
add whipping cream or milk and oregano
cover with foil and bake at 425 degrees for about 10 minute
uncover , add cheddar , parmesan and breadcrumbs
distribute shrimp evenly over the top
bake , uncovered , for another 10 minutes or until top is golden brown , cheese is melted and fish flakes easily
baked whitefish parmesan
preheat oven to 450f, combine sour cream and soup mix in a bowl, combine next 4 ingredients in a shallow dish, dip fish into sour cream mixture , then lightly coat with breadcrumb mixture, arrange fish in a lightly oiled baking dish, drizzle oil over top, bake about 8 minutes , until fish is lightly browned, turn and bake another 5 minutes or until golden, wine pairing: riesling , white zinfandel , or chablis
baked whiting with bok choy and vermouth
oil the baking pan with the canola or sesame oil and wipe off any excess, lay lay down individual leaves from the bok choy, place the whiting in the pan on top of the bok choy, presentation need not be formal, splash with the vermouth , and then the teriyaki sauce, squeeze the lemon over the fish, add ground pepper to taste, bake in pre-heated 350 degree f oven for 10-12 minutes, sprinkle with scallion and serve
baked whole chicken with rosemary
1
add rosemary , garlic and olive oil in a mini chopper and blend well to a thick puree
2
clean chicken well
pull back the skin careful not to tear it
cover chicken with the rosemary mixture
push skin back into place
3
stuff chicken with lemon halfs
4
sprinkle top of chicken with salt and pepper
5
cook 2 1 / 2- 3 hours uncovered at 350
baked whole fish
soak the fish in cold , salted water for 15-30 minutes
drain and dry slightly
preheat oven to 400
season cavity with lemon slices , celery , onion , salt , and pepper and 2 tbs lemon juice
close the fish and place bacon strips on top or around fish
sprinkle with salt , pepper , onion salt and remainder of lemon juice
cover with pats of butter and bake until flesh is white and flakes apart with fork
the fish may be broiled at the end to brown the bacon
cut into 1 1 / 2 inch wide sections and serve with lemon wedges
serves 2-4 , depending on size of fish
baked whole onions
pre-heat oven to 375f
skin the onions , and in a medium sauce pan simmer them in enough chicken broth to cover for 30 minutes
remove , and place in a buttered baking pan
mix melted butter with a little paprika , and brush the onions with this mixture
sprinkle the tops of the onions with bread crumbs , and add the remaining butter mixture to the backing pan
bake at 375f for about 20 minutes , or until lightly browned
baked whole wheat pasta with spinach and mozzarella
almonds -- in a medium dry saute pan on medium high heat , add the almonds and cook a couple of minutes until they get golden brown
keep an eye of them , they do not take long
fresh bread crumbs -- if you are using dry bread crumbs , skip this step
chop up the bread fairly fine
then in that same saute pan you used to toast your almonds in , bring to medium high heat and add 1 teaspoon of the olive oil
toss in the bread crumbs , seasoning and toast until golden brown
they only take 1-2 minutes and stir often
pasta -- cook the pasta according to package direction in salted boiling water
drain well , return to the pot and toss with the olive oil and set to the side off the heat
as the pasta cooks , saute your vegetables
vegetables -- once again , use that same saute pan and add 1 tablespoon of the olive oil and heat to medium medium / high heat
add the garlic , onion and little salt and pepper and saute 2-3 minutes , then toss in the spinach and saute just a few seconds until the spinach is slightly wilted
don't cook more than just a few seconds
remove from the heat and stir in 1 / 2 of the lemon zest and 1 cup of the almonds
add to the pasta along with the chicken broth
check for seasoning , salt and pepper
personally , i like to add some extra pepper
bake -- in a 13x9 or similar size baking dish , sprayed with pam or any non-stick spray , add the remaining lemon zest
then add 1 / 2 of the pasta , 1 / 2 the cheese
then the rest of the pasta , and the rest of the cheese
sprinkle with the almonds , and then top with the bread crumbs and cover with foil and bake in a 375 degree oven for about 20 minutes
remove the foil and bake another 10 minutes until the bread crumbs get golden brown
serve -- enjoy ! i like to keep it a bit healthy and serve with a bowl of tomato soup and a baguette with melted cheese
baked wild rice with almonds
in large saute pan , warm oil
saute the onions , green pepper , and garlic until soft
add the rice and saute another 2 minutes , until sweetly fragrant
stir in almonds and transfer to casserole dish
add chicken broth , wine , salt , & pepper , stir to combine
bake in a preheated 350f oven for 1- 1 1 / 2 hours or until all liquid is absorbed
fluff with a fork and serve
baked winter pear   apple crisp
toss fruit with lemon juice
spread in lightly buttered 9-inch baking pan or deep pie plate
in a mixing bowl , combine lemon rind , flour , oats , nuts , sugar and spices
blend in butter with a fork and spread over fruit
bake in preheated 350 degrees oven for 30 to 40 minutes or until tender and golden
serve with milk , cream or ice cream
baked winter squash
cut squash in half lengthwise
remove and discard seeds
place squash , skin sides down , in a 13- x 9-inch baking dish
place 1 tablespoons butter and 1 teaspoons honey in the cavity of each squash half
sprinkle squash evenly with salt and pepper
add water to baking dish to a depth of 1 / 4 inch
bake , covered , at 400 for 30 minutes
uncover and bake 15 more minutes or until squash is tender
baked winter squash  au gratin
preheat oven to 350
place squash in a bowl and toss with minced garlic and parsley
drizzle maple syrup and toss lightly
add flour , garlic salt and optional nutritional yeast
toss to coat the cubes
pour squash mixture into a baking dish and drizzle with oil
bake for 45 minutes to 1 hour , or until a bit crusty on top and soft underneath , but not mushy
this winter-time dish goes well with so many entrees you can hardly go wrong
this recipe was loosley adapted from fit for life's "american vegetarian cookbook
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