formido/recipes-20k huggingface dataset:
baked stuffed artichokes
trim artichokes and remove chokes
add juice and salt to a large kettle of boiling water
add artichokes and bring to a boil
reduce heat to medium and boil , uncovered , for 20 to 30 minutes or until a leaf can be pulled out easily
drain artichokes upside-down on paper towels
preheat oven to 375 f
in a small bowl combine crumbs , 1 / 3 cup oil , garlic , oregano and pepper
spoon one-fourth of the mixture into the center of each artichoke
brush all over with 2 tablespoons oil
place in an 8 x 8 x 2-inch baking dish
in a measuring cup combine water and bouillon
pour into bottom of baking dish
bake artichokes for 20 minutes or until heated through
in a small saucepan over low heat melt butter
stir for 3 to 5 minutes or just until butter begins to brown
do not burn
remove from heat
add lemon juice
place artichokes on individual serving plates
spoon 1 tablespoon lemon-butter over the top of each artichoke
serve remaining butter separately
baked stuffed avocado
preheat oven to 400f
fry the onion in the butter for about 10 minutes
meanwhile , scoop the flesh out of the avocado skins with a teaspoon , taking care not to damage the skins
dice the avocado flesh
add the fried onion to the avocado along with the nuts , cheeses , parsley and sherry
season to taste with salt and pepper
pile the mixture into the avocado shells
place them in a shallow ovenproof dish and bake for 10-15 minutes
keep an eye on them !
serve immediately
baked stuffed baby eggplant  aubergine
preheat oven to 400 degrees
cut each eggplant in half lengthwise then make shallow cuts in cut side at 1 / 2-inch intervals
brush cut sides with 1 teaspoon olive oil and place eggplants , cut-side down , on greased baking sheet
bake for 15 to 20 minutes until tender with fork , remove from oven to cool and reduce oven heat to 350 degrees
in a large skillet , heat remaining oil over medium-high heat until hot
add garlic , onion and red pepper
saut for one minute until tender
next , add rice through tomatoes , stir together well
scoop out eggplant pulp from each halve leaving 1 / 2-inch thick shells and set shells aside
chop pulp , add to rice mixture and mix well
spoon mixture evenly into eggplant shells , sprinkle with cheese , cover and bake for 20 minutes
uncover and bake an additional 10 minutes or until lightly browned
garnish with more fresh basil and feta cheese , if desired
baked stuffed bell peppers
preheat your oven to 350f
in a large bowl combine ground beef , cooked rice , minced pepper , minced onion , minced garlic , italian seasonings , beaten egg , breadcrumbs and salt and freshly ground black pepper , to taste
use your hands to mix ingredients well
using a 1 / 2 cup measuring cup - measure out a 1 / 2 cup meat mixture for each halved pepper and fill
at this point , if you are using this recipe for oamc you can wrap your peppers in saranwrap , then place them in a zip-lock bag and store them in the freezer for later use
place peppers in a baking dish and cover with your favorite jarred or homemade spaghetti sauce
cover and allow to cook 90 minutes
after 90 minutes , check to see how far along the peppers are cooked
if they are nearly done uncover and baste with some of the spaghetti sauce from the baking dish
bake an additional 20 minutes then top each pepper half with shredded cheese and continue baking another 10 to 15 minutes
serve along side freshly baked bread and a salad , enjoy !
baked stuffed blueberry french toast for 2
warm cheese in microwave oven for 5-10 seconds just to softened
stir in vanilla and splenda
butter a pyrex loaf dish which is just large enough to hold tightly the 2 slices of bread
spread the cheese mixture on the bread and top with blueberries
place the 2 remaining slices of bread on blueberries
mix the flour , salt , eggs , milk , cinnamon , almond extract , and splenda pour over bread
cover with plastic wrap and refrigerate overnight
place on counter at room temperature in morning
preheat oven to 350 degrees
mix brown sugar , graham cracker crumbs and butter and sprinkle over the soaked bread
bake for 25-35 minutes
enjoy topped with whipped cream
optional toppings of syrup , and or yogurt
garnish:
cinnamon and sugar
fresh blueberries
baked stuffed boneless chicken breasts
preheat the oven to 350f
rinse and pat dry the chicken breasts
trim any fat around the edges
if you wish , remove the white tendon running through the tenderloins
place the chicken breasts 1 at a time between sheets of wax paper and gently pound with a mallet until about 3 / 8 inch thick
season with salt and ground black pepper
heat unsalted butter in a small skillet over medium high heat until the foam begins to subside
add onions and cook , stirring , until tender but not brown , about 5 minutes: stir in minced garlic and cook for 30 seconds
remove the mixture to a bowl and stir in bread crumbs , parmesan cheese , parsley , rosemary , sage , salt and pepper
stir in the chicken stock
the stuffing should be just moist enough to hold together in a crumbly ball when squeezed firmly in the hand
do not over moisten
taste and adjust the seasonings
lightly oil a 13 x 9-inch baking pan
place 1 / 4 cup stuffing on the center of the underside of each breast and press lightly to compact it
bring the top and bottom flaps of the chicken up over the stuffing , slightly overlapping the ends , then fold up the sides to enclose the stuffing completely
lay the packets seam side down in the pan and brush with olive oil
season with salt and ground black pepper to taste
bake until the chicken is lightly browned and feels firm when pressed , 20 to 30 minutes
serve immediately
baked stuffed broccoli taters
preheat oven to 400, put tater tots , onion and broccoli in casserole, mix together soup and sour cream and pour over top of tater tots and vegetables, bake for 40 minutes, remove from oven, add cheese and bake an additional 5 minutes , until cheese is melted, sprinkle bacon over top and serve
baked stuffed butternut squash  vegetarian
bake squash cut side down , 400f degrees oven for 45 minutes
while squash is baking , in a skillet heat oil , saute onions , ginger , garlic , dill weed& basil
cook over medium heat until they begin to brown
add chopped pepper , continue to cook for approximately 2 minutes
meanwhile , put the tofu in a saucepan , add tahini and mix well
slowly add the water and cook over low heat , stirring with a whisk until sauce is thoroughly combined
add flour to the sauted veggies
combine veggies and the tahini-tofu sauce
continue to simmer on very low heat add tamari and pepper
mix in parsley and serve over squash
baked stuffed cabbage
preheat oven to 375 degrees , prepare a flat baking dish or casserole with nonstick pan spray
blanch the cabbage leaves by immersing them in a pot of boiling water for 1 minute
drain and pat the leaves dry
combine the beef , onion , parsley , salt , thyme , garlic , and pepper , mix well , divide the meat into 8 equal portions on the cabbage leaves
roll or fold the leaves around filling
secure each cabbage roll with wooden toothpicks
place the rolls seam side down in the prepares baking dish
pour tomato sauce over the rolls
bake , covered 50 to 60 minutes
baked stuffed capsicums or bell peppers
preheat oven to 180c
cut tops off capsicums and keep aside
remove seeds and membranes
cook capsicums 5 mins in boiling water with a little salt , or in microwave for 1-2 minutes drain
cook rice or pasta
fry garlic and onion in oil until soft
add tomatoes
cook 10 minutes
remove from heat , add rice / pasta , olives , pinenuts , diced and grated cheese , salt and pepper to taste
fill capsicums with mixtumre and cover with the tops , or if preferred , with cheese
place in greased baking dish 35-40 minutes
baked stuffed chicken
preheat oven to 350 degrees
brush chicken well with melted butter , salt , and pepper
fill cavity with stuffing and popcorn
place in baking pan with the neck end toward the back of the oven
listen for the popping sounds
when the chicken's butt blows the oven door open and the chicken flies across the room , it's done
baked stuffed eggs
slice eggs in half lengthwise , remove yolks , set whites aside
in a bowl mash yolks with a fork , add sour cream , mustard and salt , mix well fill egg whites
set aside
in a saucepan saute onion in butter until tender
add soup and sour cream mix well
pour half into a baking pan , arrange stuffed eggs on top spoon rest of sauce on top
sprinkle with cheese and paprika
cover and chill overnight
remove 30 minutes before baking
bake uncovered at 350 for 25-30 minutes
baked stuffed french toast
preheat oven 375 dg, put 1 / 2 bread cubes in ungreased 11x7" dish, cover with all of the cream cheese, sprinkle with apple, top with remaining bread, beat eggs , milk , & cinnamon until blended, pour over top & bake 35 minute, dust with sugar & serve with maple syrup
baked stuffed garden zucchini
preheat oven to 350 degrees, brown ground meat in skillet, cut zucchini lengthwise and scoop out the"meat" inside, in separate skillet , add olive oil and saute garlic and onion until tender, add the cut up zucchini filling and cook until softened, remove from heat and add grated cheese , parsley and browned meat, stuff the shell of the zucchini and bake for approximately 30 minutes
baked stuffed haddock filets
heat oven to 350 degrees, rinse and pat dry the filets, lay in single layer in baking dish, spread a thin layer of mayonnaise over fish, in small bowl , combine bread crumbs with next 5 ingredients, sprinkle evenly over fish, top with crushed ritz crackers, bake 5 minutes, remove from oven and pour melted butter over crackers, return to oven , bake 15 more minutes or until filets flake, try not to overcook
baked stuffed jalapeos
cover a large baking sheet with foil
set aside
cut each pepper in half lengthwise
remove the seeds and membranes
stir together the cheddar cheese , cream cheese and italian seasoning and fresh garlic in a medium mixing bowl
spoon some of the cheese mixture into each pepper half
beat together the eggs and milk in a small mixing bowl
place the bread crumbs in a shallow bowl
dip each pepper half into the egg mixture
and then roll in the crumbs to coat all sides
place pepper halves , on a prepared baking sheet
bake at 325f for 30 minutes , or until tender and heated through
serve with guacamole or sour cream
baked stuffed lobster
parboil lobster for 7 minues in salted water
remove and cool
place the lobster on its back and use a good size , firm knife
start at the lobsters mouth and quickly slice down the middle of the body and tail
use both hands to open the body and remove the stomach and the tomalley
prepare a stuffing of your choice
i like this simple one
fill the body and tail of your lobster with the stuffing mix
preheat oven to 450 degrees f
place the stuffed lobsters on a cookie sheet , and bake for 12-15 minutes or until stuffing is browned
baked stuffed lobster for two
preheat oven to 450f degrees, when lobster is cool enough to handle , split in half lengthwise, remove dark strip if present, remove the coral and liver to a medium bowl, to coral , add bread crumbs and butter , salt , pepper and taragon, put mixture in cavaties of lobster , drizzle with vegetable oil, bake for 25 minutes or until browned
baked stuffed lobster new england style
preheat the oven to 425 degrees f
melt 8 tablespoons butter in a 9-inch skillet over medium heat
add the onion and cook for 5 minutes until soft but not browned
stir in the tarragon and parsley
if using raw shrimp or scallops , add them with the herbs and cook for 1 minute
remove from the heat and let cool slightly
if using cooked lobster or crabmeat , remove the pan from the heat as soon as you stir in the herbs , let cool , and then add the lobster or crabmeat
season with salt and pepper
with a cleaver of chefs knife , split the lobsters in half lengthwise
remove and discard the head sac and intestine
remove the tomalley and the roe if present and place in a small bowl
break into small pieces using a fork
with the back side of a knife , crack the center of each claw on 1 side only
season the lobsters lightly with salt and pepper
on a large roasting pan or baking sheet , place the halves together to resemble a butterfly
the tomalley and roe are optional for the stuffing
if you want to include them , mix them into the seafood mixture
gently fold the crumbled crackers into the mixture
divide the mixture evenly between 2 lobsters
if you are serving 1 lobster per person , spread the stuffing over the center so that the lobsters look whole again
do not pack the stuffing tightly , or it will affect the even baking of the lobster
brush the 3 tablespoons melted butter over the exposed meat tail , stuffing and claws
bake until the lobster is cooked through and the stuffing is crisp and golden
bake 17 minutes for a 1 1 / 2 pound lobster and 24 minutes for a 2-pound lobster
baked stuffed lobster tails
thaw lobster 1 to 2 days in refrigerator or place in a clean bowl under cool running water until completely thawed
to make stuffing , tear bread into small pieces
chop parsley
melt butter in a small skillet over medium heat
add parsley and crushed garlic into skillet
saute for 30 seconds
remove from heat
add bread , thyme , salt , and pepper
if it is not holding together you can add a tiny bit of milk or water
mix to blend and set aside
heat oven to 450f
split top side of lobster shell down center with scissors , keeping tail fan intact
pull shell open
lift tail meat , leaving it attached at fan end , and lay over top of shell , piggyback style
make a cut down center of meat 1 / 4 inch deep
season with salt and pepper
pour wine into an 8 x 8-inch baking dish
place lobster tails in dish
spoon stuffing over top of meat
bake 10 to 12 minutes in center of oven , until meat turns from translucent to opaque
remove from oven when internal temperature reaches 140f drizzle pan juices lightly over lobster and serve immediately with clarified butter and lemon wedges
for clarified butter:
melt 1 / 2 cup butter over medium heat until frothy
pour into a small glass measuring cup
let stand 5 minutes
skim foam from the top with a spoon and discard
pour off clear , clarified butter to use for dipping
discard solids left in bottom of cup
baked stuffed loch ness shrimp
mix together all above ingredients except crabmeat and shrimp, gently mix in crabmeat and stuff the center of each shrimp with the mix, bake in a pre-heated 350f oven for 15 minutes , or fry in oil until golden brown
baked stuffed mexi  bell peppers
preheat oven to 350f
heat oil in a large skillet , add onion and cook over medium heat until soft
add garlic and beef , cook beef until no longer pink , breaking up meat with a spoon
add tomatoes , basil , oregano , chili powder , salt and pepper , reduce heat and simmer 10 minutes
in a large bowl , combine rice , beans and corn
add turkey mixture and 1 cup of cheese , mix to combine
spoon stuffing into pepper halves and place in a baking dish
add 1 / 4 cup water to the bottom of the dish , cover with foil and bake 30-40 minutes or until peppers are tender
remove foil , top with remaining cheese and bake until cheese is melted
baked stuffed mushrooms
wash mushrooms , remove stems and chop them fine
saut in 2 t
butter
sprinkle with garlic salt and pepper
add parsley and crumbs to make stuffing
melt rest of butter and put in baking dish
stuff caps and place in dish , sprinkle with cheese and bake at 350 for 10-15 minutes
baked stuffed mushrooms caps
remove mushroom stems from mushrooms
chop enough stems to measure 1 / 4 cup
place mushroom caps on a buttered baking sheet and set aside
in a medium skillet saut the chopped stems , onions , and garlic in oil
mix bread crumbs , bacon , parsley , oregano , salt and pepper to taste
add the dry ingredients , along with the melted butter and white wine to the skillet and mix well
shape mushroom mixture into 24 balls
mold each into the mushroom caps
sprinkle with cheese
bake 20 minutes at 350f
baked stuffed mushrooms with crab
butter a 10 x 15" baking dish
combine 1 egg , 1 heaping tbs mayonnaise , 1 tbs lemon juice , dry mustard , worcestershire sauce , and 1 / 4 tsp salt in a medium bowl
whisk to blend
in another medium bowl , combine crabmeat and breadcrumbs
pour egg mixture over crab mixture and mix gently
stuff mushroom caps with crab mixture , mounding in center and pressing gently to adhere
arrange stuffed mushrooms in prepared dish
position rack in center of oven and preheat to 375 degrees f
bake until mushrooms begin to release juices , about 18 minutes
meanwhile , whisk remaining egg , 1 cup mayonnaise , 1 tbs lemon juice , and half and half in a small bowl
remove mushrooms from oven and drizzle each with sauce , then sprinkle with crab boil seasoning
bake until mushrooms are tender and sauce thickens slightly , about 8 minutes
serve hot
baked stuffed mushrooms with sausage and mozzarella
heat oven to 400 degrees
remove stems from mushrooms
finely chop enough stems to equal 1 / 2 cup and reserve
place mushroom caps in a bowl and toss with 1 tablespoon oil
arrange caps cavity side up on a shallow baking pan
set aside
heat remaining 1 tablespoon oil in a small skillet over medium heat
add sausage , green onion , garlic , italian seasoning and reserved chopped mushroom stems
cook , stirring , breaking sausage into smaller pieces with a fork , for about 5 minutes , until cooked through
remove from heat
add 1 / 2 cup mozzarella and the parmesan cheese and stir just until cheese melts
stuff mushroom caps with sausage mixture
sprinkle with remaining 2 tablespoons mozzarella
bake 10 to 15 minutes , until mushrooms are tender
baked stuffed onions
peel the onions leaving the root end uncut
put the onions in a pot and cover them with water , bring to a boil then reduce heat and simmer for about 20 minutes
remove the onions from the pot and cool
preheat the oven to 350 degrees f
cut off one quarter of the onion removing the root , scoop out a third of the inside
mix the bread crumbs , parmesan , garlic powder , oregano , green onion and 2 tablespoons of butter
add salt and pepper to the bread crumb mixture if desired
place the onions in a greased baking dish and fill with stuffing
drizzle with the remaining tablespoon of butter
bake the onions for 30-40 minutes or until soft
baked stuffed onions with spinach feta
place the onions in a large saucepan and cover with water
bring to a boil and cook until the onions are partially tender , about 10- 15 minutes
drain and cool
cut the onions in half crosswise
scoop out the center of each onion half , leaving a 1 / 2" shell
reserve the centers
if necessary , cut a small piece from the end of each onion shell so the shells will stand upright
prepare a shallow baking dish large enough to hold the onion halves in one layer with non-stick pan spray
place the onions in the prepared dish , hollowed sides up
preheat the oven to 350 degrees f
chop the reserved centers of the onions
saute in oil with the garlic in a medium saucepan until tender , about 5 minutes
stir in the spinach , lemon juice , and pepper
cook until the liquid evaporates
remove from the heat
stir in the bread crumbs and cheese fill the onion shells with the spinach mixture
cover with foil and bake about 25 minutes
serve hot
baked stuffed orange french toast
butter a 9x13 baking dish
whisk together eggs , half and half , maple syrup , cinnamon , nutmeg , and vanilla in a medium bowl
set aside
beat the cream cheese and marmalade until smooth
spread the cream cheese mixture on one slice of bread , and cover with another slice , making sandwiches
place in baking dish , and continue to assemble sandwiches until the dish is full
pour egg mixture over the bread slowly , making sure each piece gets some mixture
refrigerate overnight
bake covered @ 350 for 40 minutes
uncover and bake another 15 minutes , or until browned
enjoy !
baked stuffed pasta shells
in an 8 quart pot , bring water to a boil and cook shells for 8 minutes or until al dente
drain and cool immediately with cold water
drain and place open side down on paper towels
in a medium bowl , combine the rest of ingredients except the spaghetti sauce
reserve the 1 / 4 cup of mozzarella
place a thin layer of spaghetti sauce into the bottom of a 12 x 9 x 2 inch baking dish
preheat oven to 375 degrees fahrenheit
spoon the cheese mixture into each pasta shell and place open side up , in a single layer , in prepared pan
pour the rest of sauce over the stuffed shells
loosely cover with foil and bake for 40 minutes
during last 5 minutes of baking , remove foil and sprinkle remaining mozzarella cheese on top
bake 5 more minutes
garnish with fresh chopped basil
baked stuffed polenta  polenta al forno
in a lrg saucepan , bring chicken stock to a boil & gradually whisk in the polenta
reduce heat to simmer & cook 15 min or till very thick
remove pan from heat & stir in butter , 1st measure of parmesan cheese + parsley
allow to cool slightly
then press polenta mixture into an oiled 8 x 12-in lamington pan
cool to rm temp & refrigerate several hrs till firm
turn polenta out of pan , slice horizontally in half , return bottom half to pan & set top half aside
evenly distribute sliced salami over the half in the pan , overlapping as necessary
then evenly distribute the chopped tomatoes & black olives over the salami slices
combine mozzarella cheese , 2nd measure of parmesan cheese & fresh basil
spread half of this mixture over the layered salami , tomatoes & black olives
gentle place top half of polenta over the layered ingredients & sprinkle it w / the 2nd half of the cheese & basil mixture
bake in a hot oven about 30 min or till heated thru
the top should be lightly browned & crisp , so place under broiler as needed
allow to cool slightly & serve immediately
if made in one , the dish would be cut into 6 4x4-in square servings
i do have a 10-in rd glass baking dish that would be equal in size to the pan suggested
in this event , the dish would be cut in 6 wedge-shaped servings
2nd stuffing option: as an 2nd option if you prefer , use thinly sliced prosciutto as a sub for the salami & keep all else the same
baked stuffed polenta  reduced and lightened
in a large saucepan bring the chicken stock to the boil and gradually add the polenta
reduce heat and simmer for about 15 minutes , stirring often
when thick remove from the heat and stir in the the herbs and cheese
pour the mixture into a lined 19cmx19cm pan and leave to cool to room temperature
once it is cool place in the fridge overnight
the next day slice the polenta in half horizontally and lay the salami , sun-dried tomatoes and pepper on the bottom half
replace the top half and bake at 200c for 30 minutes
baked stuffed pork chops
lightly brown pork chops in oil, remove from heat, bring water to a boil and stir in stuffing mix and butter, set aside for 5 minutes and then fluff with a fork, add soup and sour cream to stuffing mix and stir just until blended, place one-half of mixture in a baking pan, place pork chops on top, add remaining one-half of stuffing mixture on top, bake covered for 45 minutes in a 350 degree oven, uncover and bake an additional 15 minutes