formido/recipes-20k huggingface dataset:
baked tomatoes w broccoli stuffing
cut slice off tops of tomatoes and scoop out the pulp , being careful to leave tomato intact
salt lightly and turn upside down to drain
mix chopped , cooked broccoli with tomato pulp
add the cracker crumbs , salt , pepper , accent , grated onion and crumbled bacon
mix thoroughly and fill tomatoes with mixture
dot the tomatoes with butter or margarine
place on a greased cookie sheet and bake in a 375 degree oven for 15-20 minutes or until tomatoes are soft
do not let them over bake or they will split
baked tomatoes with a parmesan cheese crust and balsamic drizzle
preheat oven to 400
holding the tomato in the palm of your hand and using a sharp knife , cut around the core of the tomato and remove
cut the tomato in half and and sprinkle desired amount of the crumb mixture on top of the tomato and bake uncovered for 25 minutes
combine the balsamic vinegar , brown sugar and water in a small saucepan
boil drizzle mixture on high until syrupy
drizzle over baked tomatoes & serve
baked tomatoes with bacon and eggs
using a sharp knife , cut 1 / 2 inch top off the stem end of each tomato, discard top end and scoop out pulp from tomato leaving a thick shell, sprinkle inside of tomatoes with salt, invert on a paper towel to drain for 15 minutes, heat a heavy nonstick skillet over medium heat and cook the bacon until crisp, crumble and set aside, whisk together next 4 ingredients with salt and pepper to taste in a bowl, stir in bacon and set aside, arrange tomatoes in a shallow baking pan, place in oven and bake 5 minutes, pour 1 tbs, melted butter in each tomato, fill tomato cavities with egg mixture, top with strips of cheese and bake at 400f, for about 10 minutes or until eggs are just set
baked tomatoes with basil orzo
cut the tops off the tomatoes and scoop out the seeds and pulp
sprinkle the insides with salt and drain upside down on paper towels for half hour
melt the butter in a 2-quart skillet
add the shallot , red pepper and garlic
cook until softened , about 5 minutes
add the orzo and pepper
simmer 2 minutes
pour in 1 cup broth and simmer until all the liquid is absorbed
add 1 / 2 cup broth and repeat cooking
add 1 / 4 cup more broth and simmer until orzo is tender
remove from heat and add the cheese , pine nuts and pesto
mix well and fill hollow tomatoes with mixture
place tomatoes in a baking dish and pour remaining broth around tomatoes and cover with foil
bake in pre-heated 400-degree f
oven for 15 minutes
remove foil and bake 10 minutes longer
baked tomatoes with garlic  tomates a la provencale
preheat oven to 425, cut tomatoes in half crosswise amd place on foil lined baking sheet, mix crumbs , garlic , parsley , salt and pepper, spoon over the tomato halves, drizzle generously with olive oil, bake at top of oven for 8-10 minutes until lightly browned, serve at once , garnished with parsley, can be made ahead and baked quickly while you are carving the meat
baked tomatoes with olives
in a medium sized mixing bowl , combine spelt , 1 / 2 cup california ripe olives , 2 tablespoons asiago cheese , basil , vinegar and salt
season with pepper to taste
set aside
in a separate bowl , combine breadcrumbs with remaining california ripe olives and asiago cheese
set aside
prepare tomatoes for stuffing by cutting 1 / 4-inch off of the tops of each
using a small spoon or melon baller , scoop out seeds and center flesh to make each into a hollow cup
fill each tomato with 1 / 2 cup of spelt mixture
top with breadcrumb mixture and place on a high sided baking pan
broil under medium-high heat for 45-90 seconds until golden brown
serve warm or room temperature
baked tomatoes with orzo and olives
preheat oven to 350 degrees or grill
halve and hollow tomatoes , place in a baking dish
mix the rest of the ingredients except the cheese together in a small bowl and season with salt and pepper to taste
carefully stuff the tomatoes and sprinkle with cheese
bake for 20 minutes and serve
baked tortellini
preheat oven to 350f coat 6 individual gratin dishes or a 1 1 / 2-quart shallow baking dish with cooking spray
put a large pot of water on to boil for cooking pasta
heat oil in a large saucepan over medium heat
add flour and cook , whisking constantly , for 1 to 2 minutes
add hot milk and bring to a simmer , whisking , until smooth and slightly thickened , 3 to 4 minutes
remove from heat and add 1 / 4 cup fontina and nutmeg , stirring to melt the cheese
season with salt and pepper
meanwhile , cook tortellini until just tender , 6 to 8 minutes or according to package directions
drain and rinse well
combine the tortellini with the cheese sauce and toss
transfer to the prepared dishes or baking dish
top with the remaining 1 / 4 cup fontina
combine breadcrumbs and parmesan and sprinkle evenly over the tortellini
bake the tortellini until golden and bubbly , 15 to 25 minutes
serve immediately
to make ahead:
prepare through step 4
cover and refrigerate for up to 2 days or freeze for up to 6 months
thaw in the refrigerator before baking
baked tortellini with italian sausage
preheat oven to 375f
in a skillet , over medium heat , brown meat till cooked
drain grease & set aside
in same skillet , saute onion & zucchini about 3 minute
stir in tomatoes & oregano
return meat into saucepan & bring to a boil
pour over uncooked tortellini into large casserole
sprinkle with 1 / 2 of the cheese
bake , covered , for 10 minute
stir casserole , sprinkle remaining cheese & bake 10 min longer or until pasta is tender
baked tortellini with red and white clam sauce
heat oven to 425, spray 12x8-inch baking dish with nonstick spray, in large bowl , combine tortellini , spaghetti sauce , clams and parmesan cheese, mix well, spoon into spray-coated dish, spoon alfredo sauce over top, cover with foil, bake at 425 for 25 minutes, uncover, bake an additional 5 minutes or until hot and bubbly
baked tortilla chips
cut each tortilla into 8 wedges and place in a single layer on cooking sheet
combine oil and lime juice in a mister and spray each wedge to slighly moisten
combine cumin and chili powder and sprinkle on wedges
bake 7 minutes at 350f , rotate pan and bake approximately 7 minutes more , until crisp but not brown
baked tortilla espanola
preheat oven to 400f heat oil and saffron in an 8-inch skillet over medium heat, add potatoes , onions and garlic , and stir well, gently press into an even layer with a spatula, reduce heat to medium-low , cover , and cook for 10 minutes, stir , season with salt and pepper , and press again, cover , and cook for 10 minutes, drain in a colander , reserving oil, whisk together eggs , parsley , and thyme, season with salt and pepper, stir in potato mixture, heat 2 tablespoons reserved oil in the skillet over medium heat, pour in egg mixture , and gently press into an even layer, reduce heat to medum-low, cook uncovered , for 2 minutes, bake and set , about 5 minutes, invert or serve from pan
baked tortilla wheels with pineapple salsa
for the tortilla wheels:
beat the cream cheese until smooth , then add all of the other ingredients and mix well
divide the mixture among the tortillas , spreading it evenly
make 4 stacks of tortillas , 2 high
roll them up tightly
cover in plastic wrap
chill for at least 2 hours
preheat oven to 400
unwrap the tortillas and trim away the ends , then cut each roll into eight slices
place slices on baking sheets and bake for 15 to 20 minutes , until well browned
serve with salsa
for the salsa:
prepare the salsa while the tortilla wheels are chilling
heat a nonstick skillet until evenly hot , then add the mustard seeds , and cook for 1 to 2 minutes , until the seeds begin to pop
allow to cool
grate the rind from the orange , then peel it , and dice the flesh
mix orange flesh and grated rind with mustard seeds and other ingredients , seasoning to taste with salt and pepper
allow the salsa to stand until required
baked triple vegetable dip
preheat oven to 375f, mix all ingredients , researving 1 / 4 cup of parmesan, spoon into 2 quart baking dish, sprinkle with remaining parmesan, bake 35 minutes or until lightly browned, serve hot with crackers or cut up vegetables
baked trout
clean trout, sprinkle inside with salt pepper, place 6 strips of bacon on bottom of pan, place fish on top of bacon, lay 6 strips of bacon over the fish, put a cover on the dish and bake at 250 degrees fahrenheit for 6 hours, at the end the bones will be soft like canned salmon, a 2 lb, fish requires only 3 hours baking
baked trout amandine
put the buttermilk in a shallow bowl
in another shallow bowl , mix breadcrumbs , parsley , mustard powder , salt and pepper
dip the trouts in buttermilk , letting drain the excess , then put in the breadcrumbs flipping them to coat well
put the trout fillets on a baking sheet that has oiled foil on it
sprinkle almonds on them and drizzle with butter
cook in a preheated oven of 450 f 8 to 12 minutes per inch of thickness or until it flakes easily with a fork
baked trout fillets with bread stuffing
to prepare the trout: preheat the oven to 400f coat a large baking sheet with oil
with a tweezer or pin-nosed pliers , remove any tiny bones from the fillets , skin side down , on the baking sheet
in a large saut pan , heat the oil over medium heat
pour half into a cup
set aside
add the scallions and carrot to the pan
cook for about 3 minutes , or until soft
add the bread cubes , broth , egg , 1 / 4 teaspoon salt , and the pepper
toss to moisten
spoon oval mounds of the stuffing on the fillets
press lightly to pack
drizzle with the reserved oil
bake for 18 to 20 minutes , or until the stuffing is golden
with a panckae turner , transfer the stuffed fillets to plates
allow the stuffing to cool to room temperature before mounding the fillets
cover with plastic wrap and refrigerate
the baking time may increase by 5 minutes
baked trout stuffed with crab
preheat oven to 375 degrees
fry the bacon slices until crisp and rendered of fat
drain on paper towels
crumble the bacon
pour off all but 1 tablespoon bacon fat from the pan into a small bowl and reserve
brush a little reserved fat over the bottom of a baking dish that will fit the fish comfortably
set aside
heat the fat still in the frying pan and cook the scallions and celery , stirring occasionally , until softened , about 5-7 minutes
mix together the vegetables , lemon rind , parsley , crumbs , salt and pepper
fold in the crabmeat and bacon
bind with the egg
open each fish like a book , skin side down
spread the stuffing over one half
pack it down firmly , then fold over the other half and press down gently
close the opening with toothpicks if desired
set the fish in the prepared baking dish or roasting pan
brush the tope of the fish with a little reserved bacon fat
bake until the fish is cooked , 25-30 minutes
carefully transfer the fish to warmed serving plates and serve immediately
baked trout with fresh herbs
sprinkle the trout with salt and black pepper to taste, combine parsley and the next 6 ingredients in a small bowl and stir, well, stuff half of herb mixture in each fish cavity, place fish in buttered 13 x 9 x 2-inch baking dish and dot the fish with butter, bake at 350 degrees for 20 to 25 minutes or until fish flakes easily, garnish with lemon wedges
baked trout with garlic   mushrooms
to cook trout , wash and dry the fish inside and out and coat sides with a little olive oil
slice mushrooms and place half in the bottom of a shallow baking dish
salt and pepper fish , inside and out , to taste and place in dish on top of mushrooms
sprinkle bread crumbs over fish along with the minced parsley , chopped garlic and the green onion
if using fresh lemons , squeeze 1 or 2 directly over the entire trout including the inside
meanwhile melt butter , add to olive oil and the juice of 2 lemons
pour slowly over fish saving about half of the mixture
bake for 20-25 minutes at 375 degrees or until they are tender and bread crumbs are light brown
fish is done when the meat flakes easily when a fork is inserted into the flesh and lifted up slightly
just before the fish are done , saute 1-2 minutes , the remaining mushrooms in the sauce that is left and pour over top after placing trout on a serving plate
garnish with a few lemon wedges and a few sprigs of fresh parsley
serve this italian trout recipe with rice , or italian pasta , and a vegetable
baked trout with spicy almond and coconut sauce
rinse the fish under running water
sprinkle the fish with half the lemon juice and place in oven proof dish
preheat oven 190c / 375f / gas5
in a bowl , mix together the tomato puree , ground almonds , ginger pulp , garlic pulp , tabasco sauce , garam masala , yoghurt , salt , cocnut milk , coriander and the remaining lemon juice
pour in 125ml / 4fl
oz water and blend everything together
in a frying pan , heat the oil with the bay leaf , cardamoms and cinnamon for 30 seconds
pour the sauce mixture into this and bring to the boil
reduce the heat and cook for a further 1-2 minutes
pour over the trout and bake in oven for 15-20 minutes
baked tubini with roasted chicken and three cheeses
melt butter in large saucepan placed over medium heat
whisk in flour until blended
cook until bubbly
slowly stir in milk and broth
whisk constantly over low heat until mixture is smooth and simmers , about 8 minutes
stir in 1 cup mozzarella and 1 / 4 cup parmesan
remove from heat
preheat oven to 350
cook tubini or penne pasta according to package directions
add broccoliflorets to pasta pot after 6 minutes
stir and cook 4 minutes more
remove pot from heat , stir in 1 cup cold water , and drainbroccoli-pasta mixture in colander
combine pasta , broccoli , cheese sauce and chicken in a 13x9x2 baking dish
sprinkle blue cheese crumbs and remaining mozzarella and parmesan
bake until top is golden and mixture is bubbly , about 25 minutes
cool 10 minutes before serving
baked tuna and zucchini risotto
pre-heat the oven to 200 c or about 375 f
heat the olive oil in a large pan over a medium heat
lightly fry the onion for about 5 minutes until translucent
add the rice and stir for another minute
add the stock to the rice with the tomatoes
bring to a simmering point and then stir in the tuna and zucchini
season with black pepper and salt and then put in an ovenproof dish and bake for 30 minutes or until the rice is cooked
scatter shredded basil leaves over the top and the freshly grated parmesan just before serving
baked tuna balls
set oven to 375 degrees
prepare a greased 13 x 9-inch baking pan , or any size to fit the tuna balls
in a bowl , combine the tuna , egg , breadcrumbs , mayo , onion , parsley , almonds , mustard , poultry seasoning , salt , pepper and fresh garlic , or garlic powder , do not add the crushed corn flakes cereal
combine well
shape into 40 balls or larger balls , any size you desire
roll completely and evenly in the crushed corn flakes cereal to coat well
dip the coated balls completely in melted butter
place on a baking sheet / pan
bake for 10 minutes , and 20-25 minutes for the larger size , don't overbake , these do not take long to to get done
baked tuna burger
in a large bowl , mix together tuna , ricotta cheese , spring onion , mayonnaise , lemon juice and season with pepper and salt
cut the hamburger buns in half , separating top from bottom
scoop out some of the bread from inside the buns to make room for the tuna mixture
fill the buns with the tuna mixture and place both halves back together
wrap the bun in tin foil and place in a moderate oven for 15-20 minutes
to serve , cut the buns in half from the top
baked tuna burritos
in a bowl , mix the tuna , celery , green onions , mayonnaise , relish , mustard , salt and pepper
spoon 3 / 4 cup onto the centre of each tortilla
sprinkle each with 1 / 4 cup of the cheese
fold the bottom edge over the filling , then the sides
roll up
bake , seam side down , on a small greased rimmed baking sheet in a 400 degree f oven until golden and the cheese is melted , about 15 minutes
baked tuna chow mein casserole microwave
in a deep , 1 1 / 2-quart , heat-resistant , non-metallic casserole , melt 2 tbs butter or margarine in microwave add celery , onion and green pepper to melted butter
heat , uncovered , in until vegetables are tender combine remaining ingredients except 1 / 3 cup chow mein noodles with vegetables
blend well
top with 1 / 3 cup of chow mein noodles
heat in microwave , uncovered , 10 minutes or until sauce bubbles
baked tuna filled tomatoes
preheat oven to 180c
cut a thin slice from the top of each tomatoe
set aside for later use
scoop out the tomato flesh
roughly chop the flesh
place the tomato shells into a greased ceramic or glass dish
in a medium bowl- combine the cream heese , lemon rind and 2 tablespoons lemon juice and mix until well combined
stir in half of the tomato flesh , tuna , onions and the mint
spoon the mixture into the tomatoe shells
replace tomato tops
season with salt and pepper
bake approx 35 minutes or until the tomatoes are just tender
do not overbake as the tomatos will collapse and not hold their shape
serve warm or at room temperature
baked turkey and jack cheese chimichangas   weight watchers
preheat oven to 350f
coat a large skillet with cooking spray
coat a 13 x 9 x 2-inch baking dish with cooking spray
add turkey to skillet and cook over medium-high heat until lightly browned , about 5 minutes
drain any excess liquid from pan and then add beans , 1 3 / 4 cups of salsa , chili peppers , chili powder and scallions
cook until heated through , about 3 minutes
stir in cheese
meanwhile , wrap tortillas in foil
warm in oven for 10 minutes
assemble chimichangas by spooning about 1 / 2 cup of turkey mixture onto each tortilla
fold in sides and roll up
place chimichangas in prepared baking dish
bake uncovered until tortillas are crisp and browned , about 20 minutes
serve each topped with 2 tbsp of salsa and 1 tbsp of sour cream
baked turkey enchiladas
preheat oven to 325 degrees f
in a medium bowl cream together the cream cheese and the sour cream
stir in 1 / 2 cup of the salsa
stir in 1 cup of the grated cheese
in a second bowl toss together the turkey , the corn , cumin , cayenne , salt , pepper , and 1 / 2 of the scallions
add the turkey mixture to the cheese mixture and stir to combine
in a baking dish spread a 1 / 2 cup of the salsa over the bottom
place about a 1 / 3 cup of the filling on a tortilla , roll up and transfer to the baking dish with the seam side down
repeat process for remaining tortillas
pour remaining salsa over enchiladas , spreading to coat all of them
sprinkle remaining grated cheese over the top
enchiladas may be prepared up to this point 12 hours in advance
transfer to preheated oven and bake for 20 to 25 minutes until hot and bubbly
enchiladas may be reheated , covered with aluminum foil , before service
sprinkle with the remaining scallions and serve warm
baked turkey meatballs
in a large bowl , combine all ingredients and mix well until everything is combined
form small meatballs , about the size of a ping pong ball
place on top of parchment paper on a baking tray
preheat oven to 350 , then bake about 20 minutes
baked turkey meatballs with spinach
preheat oven to 400 degrees f
prepare a large baking sheet by spraying with cooking spray
i actually line my baking sheet with foil and then spray with cooking spray
in a frying pan on medium heat , heat olive oil until hot
then add onion , garlic , salt , pepper , thyme , oregano , and red pepper flakes
saut until onion is tender
add spinach to pan and combine with onion mixture
add worcestershire sauce and chicken broth and mix well to combine
cook until most of the liquid has cooked out
i don't have much liquid in my pan after i combine all these , but it will depend on how well you drained your spinach
remove from heat and allow to cool to room temperature
in a large bowl , combine the turkey , bread crumbs , and egg
add cooled onion / spinach mixture to the meat
i do all of this step with my hands , but you can use a spoon if you prefer
with your hands , create meatballs that are about 1 - 1 1 / 2 inches in diameter and place them on the baking sheet
leave a little bit of space between each meatball
when you are done shaping your meatballs , you will probably have about 40-42 meatballs from this recipe
don't need that many ? freeze them after baking or cut this recipe in half
bake until your meatballs are cooked through with an internal temperature of 160 degrees f - which was about 20 minutes for my oven
remove from oven and serve as desired
baked turkey paleo meatballs
preheat oven to 400 degrees
combine all ingredients and use your hand to form into 2-1 / 2 inch diameter balls
roll the meatballs in the almond meal topping and place them on a cookie sheet
makes 15 meatballs
bake 20-25 minutes , until browned and cooked all the way through
baked turkey quinoa meatballs
preheat oven to 350 f
thoroughly cover a baking sheet with parchment paper or cooking spray
in a large bowl add ground turkey , quinoa , red onion , garlic , parsley , basil , oregano , egg , salt and pepper
mix well to combine
roll into 1 to 1-1 / 2 inch balls and add to prepared baking sheet , spacing evenly
bake for around 30 minutes until the meatballs are firm and cooked throughout
while the meatball are baking heat the tomato sauce in a large saucepan
transfer the meatballs to the tomato sauce and stir to coat them
sprinkle some parsley on top
serve the meatballs alongside the lettuce leaves
baked turkey tenderloin
in an 8x8 glass dish lay a large piece of foil
place the vegetables on top of the foil , followed by the turkey loin
rub the seasoning on top of the meat
lay the butter on top
wrap the packet completely with the foil
use an additional piece of foil , and wrap it again
try to get both seams on top
bake in a 350f oven for an hour and 20 minutes , or until the meat reaches 160 and the vegetables are tender
i just stick a thermometer through the foil to keep the moisture inches let it rest for 10 minutes or so before serving
baked turkey thighs in wine herbs
salt and pepper the turkey thighs
sprinkle with oil and place in baking pan
bake at 350 for 25 minutes
saut potatoes in butter and 1 tsp oil for 15 minutes , turning frequently
baste turkey with white wine
add rosemary , bay leaves and thyme
add sauted potatoes around turkey and return to oven
continue baking another 20 minutes
pour the cooking fluid into a measuring cup
remove excess fat and serve turkey with sauce on the side for dipping or pour some over turkey
baked turnip  taters  low carb diabetic
peel turnips , making sure to remove the tough top bits
place in a saucepan
cover with water and bring to a boil
cover with pan lid , lower heat and simmer for about an hour until tender
drain then cut into chunks small enough to fit in your food processor
place chunked veggies , butter , and sour cream in a food processor and puree
add beaten eggs and cheese and whir some more until ingredients are well-mixed
pour into casserole dish and bake for about 20 minutes at 350f until it's a little brown on top and edges
you might want to experiment the first couple of times you make it to see how brown you like the top
you can sprinkle a little more cheese on the top before baking , if you like
optional: add a garlic clove to the cooking veggies and puree along with everything else
adds
25 carbs to each serving
other options: 1 / 4 tsp dill , crumbled bacon , etc
fluffier than other mashed-potato substitutes , because of the egg baked inches
mmmm !
the carb count on these might be a bit off , but they wouldn't be much more
turnips are pretty low
baked two cheese penne  with ingredients of own choice
cook penne pasta until tender, drain and place in oven proof pan, in a skillet , heat oil and saute tomatoes , or in my case celery, use a wodden spoon to break downt he tomatoes / stir the celery, stir in the mozzarella , half the parmesan , basil , salt and pepper to taste, let mixture bil and turn off heat, pour the mixuture over the pasta, bake at 400f for ten minutes or until cheese is golden brown