formido/recipes-20k huggingface dataset:
baked pasta with mushroom chicken cream sauce
preheat oven to 350 degrees f
whisk together 2 tbsp of the milk with all of the cornstarch until dissolved
in a small saucepan over medium heat , combine remaining milk , chicken broth , and sherry
bring to just a light boil
working quickly so as not to burn the milk , stir in cornstarch mixture and cook 1-2 minutes , or until sauce is simmering and thickened , stirring constantly
add salt and pepper to taste
simmer on low 3 minutes longer , stirring
pour sauce into a large bowl and add pasta , chicken , peas , mushrooms , and pimentos
stir in 1 / 4 cup of the parmesan cheese and stir to combine until all pasta is coated
pour into a greased shallow baking dish
in a small bowl , combine remaining cheese and bread crumbs , sprinkle over the pasta to coat
bake 30 minutes , uncovered , until bubbly and golden brown
serve hot , with additional parmesan on the side if desired
baked pasta with roasted veggies
cut up all veggies, toss with salt , pepper , italian seasoning , and olive oil, roast in 450 oven for 15 minute cook penne until al dente, toss veggies , cheeses , sauce and pasta together, bake in greased casserol pan for 25 minute
baked pasta with sausage and tomato pesto
in a large dutch oven over medium-high heat , add the sausage and onion
cook , breaking sausage up with a spoon , for about 5 minutes , or until softened , stirring frequently to cook onion evenly
add garlic and cook for 1 more minute
add marinara sauce and reduce heat to medium
simmer for 10 minutes , or until sauce begins to thicken
stir in pesto and season with salt and pepper to taste
set aside
cook penne in a large pot of salted boiling water for about 10 minutes , or until al dente
drain well
preheat oven to 375 degrees f
oil a 9-x-13-inch baking dish
spread a thin layer of sauce over bottom of dish
in a large bowl , combine pasta with remaining sauce , the gouda or mozzarella , 1 / 3 cup of the parmesan , and spinach , mixing well
spoon mixture into prepared dish and sprinkle with remaining 2 / 3 cup parmesan over top
bake for about 30 minute or until casserole begins to bubble and cheese is browned
serve hot
baked pasta with sausage and zucchini
preheat the oven to 350 degrees
bring a large pot of salted water to a boil
generously butter a 9x12-inch casserole pan and coat with half the bread crumbs
place the zucchini in a colander and sprinkle with the salt
cover with a plate , weighted down with a heavy object
the salt will draw the liquid from the zucchini
the plate will help squeeze it out
allow the zucchini to sit for about 20 minutes
place the onion , celery , carrot and pancetta or bacon in the bowl of a food processor and pulse until the mixture is chopped into tiny pieces
in a large , deep saut pan , heat 2 tablespoons of the oil over medium-high heat
add the vegetable-pancetta mixture and the garlic
saut for 5 to 6 minutes
add the sausage , stirring to break it up further and cook for 4 to 6 minutes , until the sausage is cooked through
add the wine , scraping up any browned bits from the bottom of the pan and cook for 1 to 2 minutes
add the tomato sauce and broth
bring the sauce to a boil , reduce the heat , and simmer for 10 to 15 minutes
you should have a thin rather than thick pasta sauce
you want it liquid , as the mixture will eventually bake
set the sauce aside , and cook the pasta in the boiling water according to the package directions
do not overcook
the pasta should hold its shape
while the pasta is cooking , rinse the zucchini
wrap in a clean , dry kitchen towel and squeeze out all the moisture
heat 1 to 2 tablespoons of the remaining oil
add the zucchini , and over high heat , brown on all sides for 3 to 4 minutes
cook in two batches , adding more oil if necessary , if the zucchini pieces are too many for one pan
they should be softened but not mushy
remove and set aside
drain the pasta , reserving 1 / 2 to 3 / 4 cup of the cooking water
remove 1 cup of the pasta sauce from its pan and warm the remainder
add the pasta and reserved pasta water to the sauce in the pan and toss well
add the zucchini and mozzarella and stir well
spoon the pasta mixture into the prepared casserole pan
pour the reserved sauce over the top and sprinkle with the remaining bread crumbs and the romano
cover the casserole tightly with aluminum foil , and bake in the center of the oven for about 10 minutes , until warmed through
remove the foil , check that the mozzarella is melted and broil for 1 to 2 minutes to crisp the top before serving
baked pasta with sausage  tomatoes  and cheese
preheat oven to 350f
cook pasta according to package directions , omitting salt and fat
drain pasta
set aside
remove casings from sausage
cook sausage , onion , and garlic in a large nonstick skillet over medium heat until sausage is browned , stirring to crumble
add tomato paste , salt , black pepper , and diced tomatoes to pan
bring to boil
cover , reduce heat , and simmer 10 minutes , stirring occasionally
combine cooked pasta , sausage mixture , and basil
place half of the pasta mixture in a 4-quart casserole coated with cooking spray
top with half mozzarella and half of parmesan
repeat layers
bake at 350f for 25 minutes or until bubbly
baked pasta with spinach
cook pasta in rapidly boiling water until done
meanwhile whisk cream cheese and milk until smooth
add spinach and parmesan cheese to cream cheese mixture--stir to combine
season with nutmeg , salt and pepper
drain cooked pasta and mix with spaghetti sauce
layer half the pasta in a 9x13 baking dish---spread cream cheese mixture over pasta layer
top with remaining pasta
cover with foil and bake in a 350f oven for 30 minutes
remove foil sprinkle with mozzarella and bake an additional 10 minutes or until cheese is melted
baked pasta with spinach  lemon and cheese
preheat oven to 350 degrees
cook pasta in boiling water for 8 minutes or until almost al dente , omitting salt and fat
remove from heat
stir in spinach
let stand for 2 minutes or until spinach wilts
drain pasta mixture well
heat a large nonstick skillet over medium heat
add olive oil to pan
swirl to coat
add onion
cook 15 minutes or until golden brown , stirring frequently
weigh or lightly spoon flour into a dry measuring cup
level with a knife
add flour and garlic
cook 1 minute , stirring constantly with a whisk
gradually add milk and wine
cook 8 minutes or until sauce boils and thickens , stirring constantly
stir in 3 / 4 cup of cheese , salt and rind
remove from heat
stir in pepper
add pasta mixture , and toss gently to coat
spoon pasta mixture into a 13x9 inch-glass or ceramic baking dish coated with cooking spray
sprinkle half of panko breadcrumbs over pasta , and top evenly with remaining 1 / 4 cup cheese
sprinkle the remaining half of panko breadcrumbs over cheese
bake at 350 for 50 minutes
baked pasta with spinach  ricotta  and prosciutto
preheat oven to 400
cook pasta a few minutes less than package instructions suggest
cut prosciutto into thin strips
in a 9-by-13-inch baking dish , toss pasta with spinach , half of prosciutto , milk , ricotta , and garlic
season with salt and pepper
top with remaining prosciutto and parmesan
bake until golden , 30 to 40 minutes
baked pasta with sun dried tomatoes and ricotta cheese
in a large skillet heat 2 tablespoons oil over medium-high heat, add onion and saut for 4 minutes or until starting to brown, add garlic and sun-dried tomatoes, saut 3 more minutes, add tomatoes , paprika , salt and pepper, stir well , reduce heat , cover and simmer 20 minutes, meanwhile , bring a large pot of salted water to a boil, cook pasta for 7 minutes or until tender and still a bit firm, drain and toss with remaining 1 tablespoon olive oil, preheat oven to 350f, in a large bowl combine ricotta , pasta and sauce, mix gently to combine, pour into a medium-sized baking dish and top with parmesan cheese, bake for 20 minutes or until bubbly and lightly browned, serve garnished with chopped parsley and additional parmesan cheese
baked pasta with tofu cheese  vegan
preheat oven to 375f cook pasta in boiling salted water according to package instructions
mix mushrooms into marinara
drain pasta well and transfer to a 7-x-11-inch baking dish
stir in olive oil and a cup of the pasta sauce
set aside
put tofu , nutritional yeast , mustard , onion powder , basil , garlic , salt and pepper in the bowl of a food processor
process until the mixture reaches the consistency of ricotta cheese
taste and adjust seasonings
spread tofu mixture over the cooked pasta and top with remaining pasta sauce
sprinkle with vegan cheese or additional nutritional yeast , if desired
bake until bubbly , 30 to 40 minutes
serve immediately
baked pasta with tomato  cream and five cheeses
heat oven to 500 degrees
cook pasta for 4 minutes in large pot of salted water
while pasta is cooking , place cream , tomatoes , cheeses , salt and basil in a large bowl and stir to combine
add cooked pasta to cheese mixture and toss to combine
divide among 6 to 8 shallow ceramic bowls
dot with butter and bake until bubbly and brown on top , 7 to 10 minutes
sprinkle with romano and scallions and serve
baked pasta with white mushroom sauce
heat olive oil in a pan and fry onion , spring onions and garlic lightly
add flour and fry it for a few seconds before adding milk , pepper and salt
then add sliced mushrooms
then add 1 / 2 of the diced ham or sausage and cook sauce for 2 minutes brush the bottom of a baking tray with a little olive oil
spread 1 / 2 the white sauce in the tray layer the other 1 / 2 of the sausage or ham over the white sauce
layer boiled pasta and the rest of the white sauce over this
finally sprinkle cheese small pieces of butter over the last layer
bake till cheese turns slightly golden in an oven with moderate heat
baked pasta with zucchini and mozzarella
preheat oven to 350 degrees
in a large frying pan , heat oil
saute zucchini until lightly browned , about 5 minutes
season with salt and pepper
transfer to an oiled shallow casserole dish
cook pasta in boiling salted water , when pasta is almost cooked , drain and add to zucchini
add tomatoes , olives , parmesan , rosemary and 1 / 2 of the mozzarella
sprinkle with a little more salt and pepper
if desired
gently mix together
cover with the remaining mozzarella
bake until cheese is melted and the top is slightly browned , about 15 minutes
baked pate
in a blender , food grinder or processor , mix the chicken , veal , garlic and shallot until fine
add the remaining ingredients except the bay leaves and grind everything until the mixture is smooth and finely chopped
place in a 2 cup tureen or mold with the bay leaves decorating the top
bake in a preheated oven at 400 degrees for 40 minutes or until the pate pulls away from the sides and is brown on top
cover and refrigerate when cold
leave bay leaves on pate as a garnish
baked peach
wash and peel peaches, cut in halves, place peach halves in a 2 quart casserole dish, mix honey and lemon juice together and pour over peaches, cover and bake at 350 for 30 minutes or until tender, serve warm or cold with ice cream, use the soy to make this dairy-free
baked peach butter
place sliced peaches and water in a large pot and cook over medium heat until peaches are soft , about 20 to 25 minutes
stir frequently to prevent the peaches from sticking
when fruit is tender , stir in lemon juice and honey
put peach mixture through a food mill , or blend in a blender or food processor until smooth
pour into two shallow 9x13 inch baking pans or roasting pans
bake uncovered for one hour at 325f
, stirring every 15 to 20 minutes
continue baking until the butter is thick , about 1 to 1 1 / 2 hours
the peach butter will be thick , fine-textured , and a rich reddish-amber color
to can , pour hot peach butter into clean half-pint jars
process in boiling water for 10 minutes
butter can also be frozen
to serve , defrost in the refrigerator overnight
yield: 2 1 / 2 to 3 cups
baked peach french toast
preheat your oven to 400 degrees
spray 9x13 pan with vegetable oil spray
trim off crusts and slice bread into small 1 / 2 inch cubes
place bread tightly together in one layer in 9 x 13 pan
beat eggs-add milk , 1 / 4 cup sugar , nutmeg and vanilla and mix with whisk until sugar is dissolved
pour half of the liquid over the bread
take a large spoon and press bread under the milk until it is covered by the liquid
peel and slice peaches into 1 / 2 inch slices
arrange peach slices on top of bread to cover
you can do straight rows or arrange in concentric circles from the middle outward
pour remaining egg mixture over peaches
mix remaining 1 / 2 cup of sugar with cinnamon and sprinkle evenly over peaches
dot with butter
bake at 350 degrees for about 45 minutes to an hour
it can be done the night before to let the bread soak up the milk mixture and for flavors to meld
refrigerate
do not bake it until just ready to serve
after baking , let is rest about 5-10 minutes before serving
it will settle like a souffl
i heat the maple syrup gently but until it is very hot and pour into crevices of finished dish after cutting it for a serving
sprinkle chopped pecans over all and serve immediately
baked peach oatmeal
whisk together soy milk , vanilla , and eggs until well combined
add quick oats , brown sugar , baking powder , cinnamon , and salt
mix well
stir in margarine and peaches
pour into 8x8-inch baking dish
set at least 3 hours or overnight in refrigerator
place cold dish in cold oven
set oven to 350 degrees and bake for 25 to 30 minutes , or until oatmeal is puffed and golden brown and a toothpick comes out clean
let cool 10 minutes before serving
serve in individual bowls with enough vanilla soy milk to moisten but not to make it mushy !
baked peach pancakes
heat oven to 400f, place 2 tablespoons butter in each of two 9-inch pie plates, heat in oven until melted, stir together bisquick , milk and eggs, arrange half of the peach slices in each pie plate, divide batter evenly between pie plates, stir together sugar and cinnamon, sprinkle over batter, bake 20 to 25 minutes or until puffed and golden brown, high altitude no changes
baked peaches stuffed with almonds
preheat oven to 350
wash and halve and pit peaches , place in greased pie plate or similar style pan cut side up
mix together butter and sugar until smooth stir in crushed almonds
top each half of peach with topping
if desired , sprinkle with a little brown sugar and drizzle 1 ounce of grand marnier , cointreau or similar liquer over peaches
bake uncovered approx 20 minutes , peaches are done when topping is browned and peaches are softened , bake longer for a softer peach
use this recipe for baked apples or pears , increase baking time for harder fruits
when serving top with some of the sauce that forms in the pan and whipped cream
baked peaches with pine nuts
preheat oven to 350, whisk together wine and sugar in a small bowl, place peaches cavity-side-up on a foil-lined baking sheet, fill each cavity with wine mixture, bake one hour or until tender, just before serving , melt butter in small skillet over medium heat, add pine nuts , and cook 3 to 4 minutes , or until golden brown, to serve: place two peach halves on each plate, top with 1 1 / 2 tbs, pine nuts
baked peaches with pistachio nuts
heat oven to 350 degrees
coarse chop pistachios and biscuits
put into a bowl and mix into a paste with the almonds , sugar , cinnamon , egg yolk , and orange blossom water or rose water
fill the cavity of each peach generously with this mixture , and arrange the fruit closely in a medium size baking dish
syrup:
dissolve the honey in 300ml water over a gentle heat , add cinnamon sticks , orange strips and boil for 5-6 minutes until slightly thickened
stir in orange blossom water or rose water and pour around the peaches
bake 15 minutes or until the peaches look soft without falling apart , basting occasionally
serve with yoghurt or fromage frais
baked peanut butter banana split  light
preheat oven to 450 degrees f
make a deep lengthwise slit in the unpeeled banana , without cutting all the way through
use your fingers to make an opening where you cut , filling the banana with peanut butter
wrap in foil , sealing the top to form a sort of boat
bake for 10-15 minutes
carefully open the foil
use a knife to cut one of the ends of the peel off
lift whole banana out in one piece , and place in a serving bowl
scoop ice creams next to the banana and top all three with syrups and whipped cream
serve immediately
baked peanut butter pie
blend the corn syrup , sugar , vanilla , eggs , and peanut butter and pour into the unbaked crust
bake in a 400f oven 15 minutes , then lower the temperature to 350f and continue baking 30 to 35 minutes more
the center should still be "wiggly" when removed from the oven , but it will set as the pie cools
allow to cool completely before serving
garnish with chocolate cool whip and drizzle of chocolate syrup for a fancier presentation
baked peanut butter tofu
press as much moisture out of the block of tofu as you can
mix all other ingredients in a shallow baking dish
if your marinade ingredients are not blending well together , try warming them just a little in the microwave
this will soften the peanut butter a bit and they should all blend well together
cut tofu into approx 1 / 4 inch slices
lay the tofu slices into the marinade and carefully turn to coat all pieces evenly
place into fridge to marinade for at least 1 hour
bake at 180c for 25-30 minutes
baked pear
place pear slices in an ungreased microwave dish, dot with butter and sprinkle with sugar and nutmeg, cover and cook on high five minutes or until pears are tender
baked pear   ginger cobbler  whole grain goodness
preheat oven to 375
prepare the crumble topping by combining the first six ingredients and blending with a fork until moistened
prepare the pears by peeling and then slicing the pears and tossing with lemon , white flour and if desired , the 2 tbsp of sugar
spray a shallow dish with butter flavored cooking spray , then layer the pears evenly
sprinkle the crumble topping over the pears
bake about 30-35 minutes on center oven rack until the crumble is a golden brown
this is best served slightly warm or at room temperature
i finish with a dollop of freshly whipped cream , or vanilla ice cream and watch it dissappear !
enjoy and be blessed
baked pear crisp
preheat oven to 375 degrees, spray an 8 x 8 baking dish with a non-stick cooking spray, combine topping ingredients until well mixed and crumbly, set aside, combine pears , lemon juice , ginger , splenda and flour, spread this fruit mixture over bottom of baking pan, sprinkle fruit with topping, bake for approximately 40 minutes , or until pears are tender
baked pear custard for toddlers
preheat oven to 180 degrees celsius, lightly oil a medium sized ramekin, spoon pre-cooked pear into ramekin, beat egg and milk together lightly, pour the mixture over the pear, sprinkle a little nutmeg on top, place ramekin inside a larger ovenproof dish, fill dish with water till halfway up the ramekin, bake in oven for 40mins or until custard is set
baked pear pudding
drain and chop the pears , 1 / 2" chunks , reserve 1 cup of syrup, toss together the nuts , cinnamon , pears& biscuit mix, place this mixture in a shallow baking dish, in a saucepan combine the pear syrup , brown sugar& butter, heat to boiling , add lemon zest and lemon juice, pour over the pears in the baking dish, bake in 375f oven for 30 minutes serve warm
baked pears
core pears but do not peel, place in greased 9" square pan, combine oats , sugar , spices and butter until crumbly, stuff pears letting excess fall into pan, pour 3 / 4 cup apple juice into pan, bake at 350 degrees for one hour , basting after 30 minutes, add more juice if necessary, cool 30 minutes before serving
baked pears in caramel sauce
cut pears in half lengthwise, arrange , cut side down on lightly greased baking dish, sprinkle with sugar and dot with butter, bake at 400 for 35 minutes or until tender, pour whipping cream over pears, bake 10 more minutes , basting frequently
baked pears with brandy vanilla ice cream
stir together ice cream and brandy until well blended
cover and freeze until serving time
peel , halve and core pears
immediately sprinkle with 2 tablespoons lemon juice to prevent browning
in a 9 by 13 inch baking dish , mix together remaining lemon juice , butter , and honey
slit vanilla bean lengthwise and scrape seeds into the butter mixture
stir in grated lemon and orange peel , cinnamon , nutmeg and allspice
score round portion of each pear half diagonally 1 / 8 inch deep in one direction and then in the opposite direction , creating a diamond pattern
place pears cut side down in baking dish and spoon sauce over them
bake in a 350 degree oven , basting often , until very tender when peirced with a fork , about 40 minutes
arrange pears on serving plates , rounded side up and serve with brandy / vanilla ice cream on the same plate
baked pears with lemon sauce
make lemon sauce ahead of time: dissolve arrowroot in a little milk
place in a saucepan with rest of milk and cinnamon stick
stir and cook over low heat , stirring , until slightly thickened
stir in lemon peel , lemon juice and 1 / 4 cup of the honey
remove from heat , remove and discard cinnamon stick , cover and place in refrigerator to chill
preheat oven to 350f
halve and core pears
place in a glass baking dish
in a small saucepan , bring 1 / 4 cup honey , water and cloves just to boiling point , but do not boil
pour over pears
bake until pears are fork-tender
remove and discard whole cloves
serve warm with chilled lemon sauce
baked pears with maple nut sauce
preheat the oven to 400 degrees
cut the pears in half lengthwise and core
place the pears , cut side up , in a casserole dish
combine the water , maple-flavored syrup , sugar , maple flavoring , and butter
pour over the pears
cover and bake for 40 minutes , or until the pears are tender
place in individual dishes , drizzle the sauce over the pears and sprinkle pecans on top
baked pears with orange cinnamon sauce
core and halve the pears
place them face down in a greased baking dish
whisk together the orange juice , cornstarch , cinnamon , cloves , sugar and water
pour over the pears
sprinkle over the raisins
cover the baking dish with aluminium foil and bake in a 425 f or 220 c oven for 25 minutes
this is the time needed to bake fairly hard pears , so if yours are soft you may be able to take them out after 10-15 minutes
take the dish out of the oven
using a spoon , scoop up any juice on the bottom of the pan and drizzle it over the pears
sprinkle over the brown sugar
turn on the top element of the oven and put the pears back in the oven for a couple minutes until they start to brown on top
remove from the oven
divide between two bowls and serve topped with a scoop of vanilla ice cream
baked pears with raisins
preheat oven at 350 degrees f
slice pears in half lengthwise
scoop out core and stem
place in baking pan
fill the hollowed center with raisins
mix syrup and vanilla and pour evenly into each center , dot with one-sixth of the butter and top with dash of cinnamon
bake for around 25 minutes
serve warm , possibly topped with whipped cream
baked pecan french toast
place the eggs , milk , sugar , nutmeg or cinnamon and vanilla in a medium mixing bowl and whisk to combine
mist the bottom of a 12 by 8-inch glass casserole with vegetable oil spray or brush with melted butter
place the bread slices in a single layer in the pan
pour the egg mixture over the bread , distributing it evenly
turn the bread slices once
cover the pan with plastic wrap and place in the refrigerator overnight
the next morning , preheat the oven to 425 degrees
remove the pan from the refrigerator and remove the plastic wrap
sprinkle the bread slices with pecans and drizzle with melted butter
bake for 20 to 25 minutes , or until bread slices puff up and pecans are deep brown but not burned
serve warm with maple syrup
instead of a cup of milk , use 2 / 3 cup orange juice and 1 / 3 cup of the milk
you can vary this further by adding a little grated orange zest with the pecans before baking