formido/recipes-20k huggingface dataset:
baked pumpkin doughnuts
for doughnuts: in a medium mixing bowl stir together flour , brown sugar , baking powder , pumpkin pie spice , salt , and baking soda
add pumpkin , eggs , milk , and butter , or margarine
beat with an electric mixer on low speed till mixed
spoon the mixture into a pastry bag fitted with a large star
pipe onto 2 greased baking sheets in 3-inch circles
bake in a preheated 375 degrees f oven for 10- 12 minutes , or till golden brown
cool doughnuts on a rack
for icing: in a small mixing bowl stir together powdered sugar and vanilla
stir in enough milk to make a smooth icing of glazing consistency
place rack with doughnuts over waxed paper
brush icing over doughnuts with pastry brush , or spoon over surface
baked pumpkin oatmeal
preheat oven to 350f, start cranberries soaking in hot water to plump them, mix first five ingredients, stir in dry ingredients, drain cranberries and stir into mixture along with nuts, pour into buttered 9x12 pan, bake for 30 - 40 minutes until center springs back when touched, cut into squares , place in bowls , and serve hot with milk
baked pumpkin pie oatmeal
preheat the oven to 350 degrees
in a large bowl , whisk together the pumpkin puree , brown sugar , eggs , vanilla , pumpkin pie spice , salt , and baking powder until smooth
whisk in the milk
mix the dry oats into the pumpkin mixture
coat an 8 x 8 baking dish with non-stick spray
pour in the pumpkin oat mixture
cover with foil and bake in the preheated oven for 45 minutes , removing the foil after the first 30 minutes
serve hot right out of the oven or refrigerate until ready to serve
can be eaten cold or reheated
top with milk , maple syrup , whipped cream , or nuts
baked pumpkin pudding
preheat oven to 450 f and grease a 9x13 pan , or several smaller pans
combine pumpkin and buttermilk
beat until smooth
stir in sugars and butter , then beat in eggs
combine and sift all dry ingredients
add to pumpkin batter a little at a time , mixing after each addition
pour batter into prepared pan and place in a hot water bath in the oven
bake for 15 minutes
reduce heat to 350 f and bake for another 25-30 minutes , until a toothpick inserted in center comes out clean
baked pumpkin rice pudding
combine milk , pumpkin , rice , sugar , cinnamon , ginger , salt and cloves to a boil in a large saucepan
stir mixture constantly
reduce heat to low
simmer 5 minutes , stirring occasionally
remove pan from heat
beat eggs and vanilla in a large bowl
slowly stir in hot pumpkin mixture , blending well after each addition
pour into greased 2 quart casserole
bake at 375 f for 45 to 50 minutes or until pudding is set
cool slightly
serve warm or refrigerate until ready to serve
garnish as desired
dollop of whipped cream , dash of cinnamon , maybe
put leftovers in the refrigerator
baked pumpkin slices
preheat the oven to 375 degrees f
cut the pumpkin , from top to bottom , into 1 to 1 1 / 2 inch thick slices
discard seeds and strings
spread slices on a lightly oiled baking sheet
combine the remaining oil with the rest of the ingredients and brush a bit of this mixture onto the pumpkin
bake for about 25 minutes , turn , brush again , and bake until done , an additional 20 to 30 minutes
run the slices very briefly under the broiler to brown them if you like
serve
baked pumpkin with herbed barley and chickpeas
cut the top from the pumpkin slightly lower than for a jack-o-lantern
scoop out and discard seeds
set aside
preheat the oven to 400 degrees f
cook onions in sesame oil in a large skillet over low to medium heat until the onions are just clear , not brown
stir in the garlic and cook briefly
cook the barley in the stock for 10 minutes at a low simmer in a large covered saucepan
stir together the onion mixture and the rest of the ingredients except garnish in a large mixing bowl
spoon the mixture into the pumpkin and fit the lid back in place
place on a small pizza pan in the lower center of the oven and bake for 1hour
the pumpkin should be lightly browned
serve the pumpkin surrounded by large green leaves
remove the lid and lean it against the side of the pumpkin
serve a piece of the pumpkin with the filling
baked pumpkin with onions  tomatoes and basil
pre heat oven to 200 degrees celsius, combine all ingredients in baking dish, cook 40 - 50 minutes till pumpkin is cooked through, transfer to a hot grill to brown the top before serving
baked pumpkins with wild rice stuffing
preheat the oven to 375 f
with a sharp knife , cut a 4- to 6-inch-wide lid off the top of each pumpkin
use a large spoon to scoop out the seeds and stringy fibers ,
set a square of foil , over the opening cut on top of th pumpkin and set the lid on top of the foil
place prepared pumpkins in a baking pan filled with about 1 / 2 inch of water and bake until the insides are tender , about 45 minutes to 1 hour , depending on the size of your pumpkins
remove from the oven and keep warm
while the pumkins are baking prepare the rice
in a large saucepan , heat the oil over medium-high heat
add the onion , bell pepper , zucchini , and garlic , and saut , until the vegetables are tender , about 8 minutes
stir in the water , brown wild rice , parsley , salt , pepper , and turmeric , and bring to a simmer
cover and cook over low heat until all of the liquid is absorbed , about 45 minutes
fluff with a fork , and stir in the peas , carrots and corn
if desired , fold in the parmesan or soy cheese
set aside until the pumpkins are done
when the pumpkins are finished baking , discard the foil
spoon the rice mixture into the pumpkins and cover with the lids and serve
when serving , be sure to serve some of the inside of the pumpkin along with the rice stuffing
baked quail
pre-heat the oven to 325-degrees f
if the quail have been shot in the wild , inspect them all for lead shot , removing any shot with tweezers or the point of a paring knife
lightly rub all the quail , inside and out with the seasoned salt
in a large skillet , over medium heat , melt the butter and saute the mushrooms , bread crumbs , and table salt until the mushrooms tenderize a bit
stuff the quail with this mixture
using the same skillet , make a roux by pouring in the olive oil and browning the flour in it
then , add the chicken stock , scallions , red pepper , and parsley to the roux and saute the mix for about 5 minutes , until the onions are tender
next , spray a baking pan or large casserole dish with cooking spray and place the stuffed quail in it
pour the sauce over the quail
baked , uncovered , at 325-degrees f
for 45 minutes , basting 2 or 3 times during the baking process
serve two quail to a person and garnish each plate with two orange slices
serve cooked white rice as a side dish
baked quesadilla squares
preheat oven to 425 degrees, spray a 13x9-inch glass baking dish with nonstick cooking spray, sprinkle cheeses in bottom, top with chilies, combine milk , baking mix and eggs in large bowl and beat until smooth, carefully pour over chilies and cheese, top with 1 / 4 cup salsa, bake until puffed and golden , 25-30 minutes, cool 10 minutes, cut into squares and serve
baked quesadillas
combines tomatoes , green pepper , garlic , lime juice , chili powder , and chili peppers in large saucepan
bring to a boil , reduce heat , simmer over medium heat about 15 minutes
add pinto beans
combine cheeses
spoon about 1 / 4 cup on each half of each tortilla top with 1 / 3 cup tomato mixture
fold over each side
place quesadillas in baking dish greased with olive oil
top with grated cheese
bake 450 f for 8-10 minues until lightly brown and cheese is melted and bubly
baked queso fresco with tomatillo sauce
preheat oven to 350 degrees, in a large saucepan , bring 2 quarts of water to a boil, remove husks from tomatillos, boil tomatillos for about two minutes or until soft, remove tomatillos from water and place in a blender or food processor, add garlic , cilantro , lime juice , avocado , jalapeo and salt, pure until smooth, place cheese in ovenproof serving dish, pour sauce over cheese and bake for 20 minutes, remove from oven and serve with tortilla chips
baked quince with yoghurt
preheat oven to 350f
peel the quinces and halve lengthwise
using a sharp paring knife or spoon scoop out the core and seeds
place the quince cut side down on a shallow baking sheet
pour a little water into the pan to keep the quinces from burning
combine the honey and lemon juice and pour evenly over the quince
bake , uncovered , until tender , about 45-60 minutes
remove and cool
place each quince half on a small serving dish
combine the yoghurt with 3 tablespoons reserved honey and stir gently to blend
fill with a tablespoonful or two of yoghurt or sour cream
drizzle with any of the honey-syrup left from baking the quince and serve with a sprinkling of cinnamon
baked raisin bran    bars
preheat oven to 325 degrees f, mix all dry ingredients together , crumbling raisin bran, mix wet ingredients with dry, pour into greased 8x8 pan and bake 45 minute
baked ramen noodles with shrimp
preheat oven to 400 degrees, combine first 5 ingredients, add 1 pound of shrimp to mixture and marinate for at least 10 minutes, break up ramen noodles into small pieces, equally divide ramen noodles onto 4 large sheets of foil, place one-fourth of shrimp onto each pile of noodles, pour one-third of a cup of water onto each pile and securely wrap up packages, bake for 10 minutes or until shrimp and noodles are cooked through, pour packets into individual bowls and top with reserved green onion slices
baked ranch chicken
mix breadcrumbs and ranch seasoning
melt about 3 t
butter , dip chicken in butter to coat , dredge in breadcrumb mixture
place in greased 9x13 pan , cut remaining butter and distribute evenly over chicken breasts
bake at 375 for 30-45 minutes
baked ranch chops with sour cream ranch sauce
preheat oven to 350
meanwhile crush crackers , i used a mortar and pestle , add ramano and parmesan
i'm talkin the stuff you sprinkle on your spaghetti
place these on a plate
place one cup of ranch on a plate , i used buttermilk ranch for this recipe
dip raw chop into ranch on both sides then
coat with cheese and cracker mixture
place in foil lined & sprayed 13x9 pan
put in oven cook 30 minutes or until golden
meanwhile to create the sauce chop all veggies and saute in med-high butter until tender
in a bowl mix sour cream and other cup of ranch with a fork
add cornstarch , worcestershire and chicken broth , stir well
pour over tender veggies and stir constantly until it boils and thickens
serve over hot ranch chops
this was rich but tasty , enjoy !
baked ranch parmesan chicken
marinate chicken breasts in the ranch dressing for 4 hours or overnight
i opted for overnight
preheat oven to 450 degrees
combine bread crumbs , parmesan cheese , black pepper , sage , salt and garlic powder
mix well
remove the chicken from the ranch dressing and coat with the breadcrumb mixture
place in a 13 x 9 pan baking dish
bake for 20 minutes , then reduce heat to 350 degrees and bake for an additional 30 minutes or until done and juices run clear
time does not reflect marinading time
baked raspberry french toast
the night before: grease two 8 ounce ramekins
line with half the bread cubes
cover with raspberries and cream cheese
top with remaining bread cubes
beat together eggs , milk and the 1 tablespoon maple syrup
pour egg mixture over bread mixture
cover and place in fridge overnight
in the morning bake at 350 for 25-30 minutes
until toothpick inserted in center comes out clean
while ramekins are baking , mix together the raspberry preserves and remaining maple syrup
heat over low heat until preserves are melted
you may want to adjust these quantities depending on how much raspberry flavor you want in the syrup
remove french toast from ramekins
drizzle syrup over french toast
garnish with a sprig of mint
baked raspberry vanilla pudding
preheat oven to 375 degrees , lightly butter 9 inch pie plate or 1 qt shallow baking dish
spread raspberries and their syrup evenly over bottom of the dish
blend eggs , milk , cream , flour , 1 / 4 cup sugar , and vanilla together
pour over fruit
sprinkle remaining 1 t sugar over top
bake 20-25 minutes until set and golden around the edges
baked ratatouille
preheat oven to 350 degrees
heat oil in a heavy , large dutch oven over medium heat
add garlic
stir 1 minute
add eggplant , green bell peppers , tomatoes , onion , zucchini and basil
saute for 5 minutes
cover and simmer until all vegetables are tender , stirring occasionally , about 25 minutes
uncover pot and simmer until juice thickens , stirring occasionally , about 10 minutes
mix in vinegar
season to taste with salt and pepper
spread in 9-inch pie dish
sprinkle with cheese , if desired
bake until heated through , about 20 minutes
baked ratatouille gratin
preheat the oven to 450 degrees
in a 13x9 inch glass baking dish , combine the oil and garlic
bake for 5 minutes or till the garlic is fragrant and hot
stir in the zucchini , yellow squash , onion and eggplant , cover with foil and bake for 20 minutes , stirring occasionally till veggies are crisp tender
uncover and stir in the tomato sauce , tomatoes and juices , oregano and salt and bake for 10 minutes or till mixture is bubbly
sprinkle bread crumbs and cheese on top and bake for 10 minutes longer till lightly browned
sprinkle with parsley and serve
baked ravioli
preheat oven to 425f
heat oil in saucepan over medium high heat
add onion and garlic , season with salt and pepper and cook until onions are softened
add thyme and tomatoes and bring to a boil
reduce heat and simmer , breaking up the tomatoes
reduce sauce until it is about 5 cups
cook ravioli in a pot of boiling water just until they float
drain
toss sauce and ravioli together in a casserole dish
top with cheeses
bake 20-25 minutes
baked ravioli and meatballs
spray a 9-inch by 13-inch baking pan with non-stick cooking spray, place cooked ravioli in baking dish, top with meatballs, pour pasta sauce evenly over it all, sprinkle on italian seasoning and shredded cheese, bake at 375 degrees for 30 minutes or until heated through and cheese is melted
baked ravioli bites
preheat broiler
grease baking sheet
dip prepared ravioli into beaten eggs , coating both sides , then into breadcrumbs coating both sides
place on prepared baking sheet
lightly spray tops of ravioli with cooking spray
broil for 1-2 minutes or until edges begin to brown
turn and spray with cooking oil and broil for an additional 1-2 minutes
top each ravioli with 1 teaspoon pesto and choice of assorted toppings
baked ravioli in alfredo sauce with mushrooms
preheat oven to 400
grease a 9x13 casserole
heat olive oil in a large skillet over medium heat
saute onion and mushrooms until tender , seasoning to taste with salt and pepper
add the alfredo sauce to the skillet , mixing well
gently stir in cooked ravioli
pour into the greased casserole
mix the breadcrumbs and parmesan cheese in a small bowl
sprinkle mixture over the pasta
cover and bake for 20 minutes
uncover and bake for 5-8 minutes more until golden brown
make a salad while it's baking and get the garlic bread going-- voila-- dinner in a flash !
baked red beans
preheat oven to 350 degrees, in a glass oven dish , throw in one can of red beans with its juices, stir in the rest of the ingredients, bake for one hour , stirring every 30 minutes
baked red mullet in corsican style
preheat oven, dice the tomatoes and put into small bowl and add parsley, salt slightly and add some pepper too, set aside, clean the fish and pat dry with paper towels, salt and pepper to taste, put olive oil into oven proofed dish, add finely chopped anchovis fillets and sliced garlic, cook in the oven for about 5 minutes, then take it out of the oven, add the tomatoes and mix, put red mullets on top, sprinkle with breadcrumbs, arrange butter in small pieces on breadcrumbs, put in the oven and bake for about 15 minutes or until fish is done, fish is done , when it flakes easily or when dorsal fin can easily be removed, serve hot and enjoy
baked red pepper dip
in a small baking dish , mix the roasted red peppers , monterey jack cheese , cream cheese , mayonnaise , onion , garlic and dijon-style mustard
bake at 350 degrees for 20 minutes , or until bubbly and lightly browned
serve warm
baked red snapper
preheat oven to 375 degrees, brush pan with 1 teaspoon olive oil, brush fish with the rest of the olive oil, top with the veggies, cover with foil and bake for 20 minutes, this is also very good on the grill in a foil packet
baked red snapper fillets
preheat oven to 350f
season filets with salt and pepper
saute onion in butter in saucepan on top of stove
place seasoned filets in pyrex baking dish and pour butter-onion mixture on top
cook for 30 minutes , occasionally spooning butter over filets
when fish are tender and flake , remove from oven and sprinkle green onions on top
baked red snapper in dill sauce
combine sauce ingredients in small bowl:
mayonnaise , garlic , lemon juice , minced green onion , dried dill , black pepper
set aside
preheat oven to 400f
place lemon slices in center of large sheet of foil
top with sliced green onions and dill
put fish fillet on top
season with salt and pepper
fold foil to make a packet
bake about 20 minutes or until the fish is opaque
spread some sauce in the middle of 2 plates
top with the fish , onions and lemon
garnish with fresh dill sprigs
substituted sour cream
i think i like that better
07 / 23 / 05
baked red snapper with citrus   tomato topping
preheat oven to 475 degrees
coat the red snapper on both sides with some of the olive oil and sprinkle with salt and pepper
place the fish in a 9-inch glass pie dish
mix remaining oil , tomatoes w / green chilies , tangerine pieces , green onions and cilantro in a small bowl
season topping to taste with salt and pepper , and fish herbs
spoon the topping over the red snapper
bake until snapper is just opaque in center , about 15-20 minutes
can be cooked through if preferred
sprinkle almonds on top of each serving
baked red snapper greece
heat oven to 375 degrees f
lightly oil a shallow roasting pan
with sharp knife , make 4 cuts through skin of each fish
place snapper in oiled pan
drizzle , inside and out , with lemon juice , oil , and wine
sprinkle with salt and pepper
bake seasoned fish until cooked through , about 25 minutes total , or 10 minutes per each inch thickness
to serve , transfer fish to serving platter
garnish with thyme , if desired
serve immediately
baked red velvet donuts
cake:
1
preheat oven to 350 degrees
spray or grease with vegetable shortening donut pan
2
into a large bowl , sift together the flour , baking powder , baking soda , cocoa powder and salt
set aside
3
in another large bowl , mix together the sugar and egg
add the melted butter , melted chocolate , vanilla extract and buttermilk
mix well to thoroughly combine
4
gradually add the dry ingredients in the first bowl to the wet mixture , mixing just until combined
5
with a spoon or a pastry bag , carefully fill prepared donut pan with the batter , filling each opening about two-thirds full
6
bake for 12-15 minutes
7
cool completely on wire rack
prepare icing:
2 tablespoons water
1 tablespoon buttermilk
1 / 2 teaspoon vanilla extract
2 cups powdered sugar
with a wire whisk , combine all ingredients until smooth
8
dip the donut tops in the icing , letting excess fall back into the bowl
let dipped donuts dry / set on rack
in the alternative , you could use a homemade or canned cream cheese frosting to top the donuts
baked reuben   style casserole
preheat oven to 375 f degrees
in large bowl , mix saurkraut , onion , parsley , and caraway seed
spoon into 2 qt
baking dish
layer with half the cheese , half the salad dressing , and all of the corned beef
layer remaining salad dressing and cheese
in large skillet , melt butter , add bread cubes , and stir until bread is coated
sprinkle bread over top of casserole
bake 30 minutes until all is hot and bread cubes are browned
baked reuben chicken
in heavy skillet , sear thighs 5 to 6 minutes on each side, spread kraut into 3 qt baking dish, place thighs on top , skin side up, place cheese slices evenly over entire dish, spread dressing evenly over cheese, cover with foil and bake at 350 for 20 minutes, remove foil and bake additional 20 minutes, cut breasts so 2 pieces equal a serving portion, lightly salt and pepper the chicken, do not skillet brown, increase cooking time 8-10 minutes
baked reuben dip
combine all ingredients in glass baking dish, cover and bake 30 minutes at 350, uncover & bake for an additional 5 to 10 minutes until golden
baked reuben loaf
preheat oven to 350 degrees
carefully unroll bread dough
layer swiss cheese over dough leaving about one inch free all around the edges
layer the corned beef to cover the dough leaving about one inch free all around the edges
spread thousand island dressing over corned beef
sprinkle sauerkraut evenly over dressing
roll up jellyroll style lengthwise , then pinch seam edge to seal
with seam side up , fold and pinch ends over to seal
line a cookie sheet with parchment paper , spray with olive oil spray , and sprinkle with half of cornmeal
transfer loaf to parchment paper , seam side down
with a sharp knife , cut several slashes crosswise into top layer of dough
spray loaf with olive oil spray and sprinkle lightly with remaining cornmeal
bake for 25 to 35 minutes or until golden brown
wait at least 10 minutes to slice
baked reuben sandwich   nuwave flavorwave ovens
lightly butter one side of each slice of bread
on the unbuttered side , place corned beef , sauerkraut , and cheese
spread with dressing
top with second slice of bread , buttered side up
place directly on 4" rack and nu-wave on hi for 7 minutes or until the top is lightly toasted and the cheese is melted
place directly on the 4" rack and nu-wave on hi for 4 minutes or until well heated and cheese melts
baked rhubarb
cut the rhubarb into 1 inch pieces, do not peel the pink and tender rhubarb, place the cut rhubarb in a casserole dish or baking dish, top with the sugar and water, bake at 350 degrees for 45 minutes
baked rib eye steaks with mushrooms
steak preparation:, take out steaks from freezer , unwrap, you might have to dip in cold water to loosen the tray and packing from meat, do not leave the meat in the water , dip only and pull off, spray pam in non stick baking pans, put two steaks in each pan, season each steak, preheat oven 400, drizzle 1 / 2 teaspoons olive oil over each steak, mushroom preparation:, spray pam in non-stick pan and add mushrooms, salt as desired, drizzle 1 teaspoons olive oil over the mushrooms , toss with spatula to mix, place the steak pans and the mushrooms pans in the oven, cook 20 minutes for medium rare , 25 minutes for medium to well, do not turn the steaks, do not cover, turn the mushrooms once during the cooking process, i have done this with buffalo steaks i have also cooked elk steak in this way, i can have supper on the table in 30 minutes, this recipe gives me time to make a salad and potatoes or pasta
baked ribs with chinese sauce
arrange ribs in one layer in baking dish, combine soy sauce , chilli sauce , honey sherry garlic& onion, brush on ribs and marinate overnight, bake at 350 for 1 1 / 2 hours basting occasionally
baked rice
preheat oven to 350
in a large bowl , mix all ingredients together
pour into a casserole dish
cover and bake at 350 for about 1 hour , stirring and replacing cover halfway through cooking time
mixture should be slightly brown
baked rice and chicken
boil rice in water with tomatoes , onion , salt and sugar, when rice is soft , place a layer of the mixture in a greased baking dish, then add a layer of diced cheese, add more of the rice mixture and top with cheese
baked rice and lentils
soak lentils in water for 2 hours then drain
combine lentils , rice and onions in large casserole
stir in remaining ingredients and cover
bake@ 425 for 25 minutes
stir and mix well and bake 20 minutes longer or until rice is tender and liquid is absorbed
for vegetarian use the vegetable stock
baked rice cream
combine all ingredients in an oven proof dish stir well , until sugar dissolves bake in a very slow oven 225 degrees for about 3 hours
stir the mixture every 1 / 2 hour until the rice is completely dissolved
cool completely and refrigerate until well chilled
serve very cold with cream