formido/recipes-20k huggingface dataset:
baked scalloped potatoes
in a 20 x 10 x 2 deep pan pour in the heavy cream
add the onion , salt and pepper
slice potatoes very thin , use a food processor or mandoline
fill the pan with the sliced potatoes until the pan is packed with potatoes and the cream is all absorbed
cover with aluminum foil and bake in a 350 degree oven for 2 hours
remove foil and brown under broiler
cut into 20 squares to serve
baked scallops
preheat oven to 400
pour melted butter into a 2 quart casserole dish
combine the bread crumbs , onion powder , garlic powder , paprika , parsley , minced garlic and parmesan cheese
top scallops with above mixture
bake about 20 minutes
baked scallops in honey and butter
cut scallops in half or into quarters , depending on their size
dry well with paper towels
melt the butter with the honey and set aside
roll the scallops in the bread or cracker crumbs and divide them equally into 4-6 individual greased ramekins or small baking dishes
whisk the oil into the honey-butter blend and drizzle evenly over each portion of scallops
bake for 10-15 minutes at 475 degrees f
baked scallops waldo
in a saucepan , place scallops in water to just cover , add lemon and parsley , bring to a boil and boil 2 minutes
drain , reserving liquid and removing scallops to a plate
in a small skillet , saut scallions and mushrooms in 2 tbs butter 2-3 minutes , stirring often
melt 3 tbs butter in the saucepan and stir in flour to blend
gradually add the reserved scallops liquid , plus worcestershire , salt and pepper to taste , stirring continuously until smooth and thickened
remove from heat and stir in sherry
add scallops and onion-mushroom mixture
turn into a greased baking dish
sprinkle with bread crumbs and parmesan cheese
bake at 350f 10-15 minutes
baked scallops with bacon  sauteed apples  and cider sauce
preheat oven to 450
saute bacon in a large skillet over med-low heat just until it renders its fat , about 4 minutes , do not brown
transfer to a piece of paper towel and drain
discard the bacon fat and wipe the skillet clean
lightly butter a medium baking dish and arrange the scallops in a single layer , leaving space between them
then place the bacon on top of the scallops
bake 10-12 minutes just until the bacon browns and the scallops are cooked
meanwhile , beat the butter in the skillet until melted
add the apple wedges and sprinkle with a pinch of sugar
saute over medium heat , stirring and turning until the apples are golden , about 5 minutes
when the scallops are cooked , remove from the oven and spoon off the juices
add the juices to the apples , along with the cider and lemon juice
heat , stirring gently , over high heat until the juices boil and coat the apples , 3-4 minutes
place the bacon-topped scallops on each of 4 dinner plates , dividing evenly
arrange 4 apples slices in a fan design on each plate
spoon the skillet juices over the scallops
season with salt and pepper and serve
baked scallops with garlic sauce
preheat oven to 375
wipe scallops with damp paper towel
mash garlic cloves , add to butter , and stir well to blend
keep warm
pour a little of the melted garlic sauce into the bottom of a baking dish , add the mushrooms and season with onion salt and black pepper
place the scallops on top of the mushrooms
reserve 1 tablespoon garlic sauce and drizzle the rest on scallops
sprinkle with bread crumbs , parsley and reserved garlic sauce
bake in preheated 375f oven until the top is nicely browned and bubbly hot , for about 10 minutes
enjoy !
baked scallops with lime
preheat over to 400 degrees
rinse the scallops and pat dry
remove and discard each "foot"
put the scallops in a glass bowl and toss with basil , zest , cumin , olive oil , lime juice , salt , and pepper
place scallops in a baking dish
sprinkle the wine over the top
lightly cover the scallops with bread crumbs
drizzle olive oil over the top
bake at 400 degrees for 20 to 25 minutes until the scallops are cooked though and tops are nicely browned
baked scallops with mushrooms
preheat oven to 450
in a large heavy bottom frying pan , melt 1 / 4 cup of butter
add green pepper and onion and saut over medium heat for 3 minutes
add sliced mushrooms and cook for 3 minutes
add 2 tablespoons butter to pan and sprinkle in flour , salt and lemon pepper
mix well and cook on low heat for 3 more minutes , stirring constantly
remove from heat , add half and half cream , cheese , paprika and nutmeg and stir to mix
return to heat and on medium-high heat return to boiling , stirring constantly
reduce heat to low and cook until mixture is thick and smooth stirring frequently
remove from heat , stir in scallops and wine
spoon mixture into buttered scallop shells or buttered baking dishes , about 1 cup size
in a small bowl , mix together bread crumbs with italian seasoning mix and 2 tablespoons of melted butter
sprinkle bread crumb mixture over scallop mixture in each dish
bake in preheated 450f oven for 12 to 15 minutes or until bubbling and lightly browned on top
serve immediately
if scallops are large , cut into smaller chunks before adding to mixture
baked scotch eggs
preheat oven to 375
combine sausage , rosemary , mustard , and fresh bread crumbs and mix well , then divide into 6 portions
flatten each postion in the palm of your hand , put a hard boiled egg in the centre , and mold the sausage mixture around the egg to cover it completely , then set aside on wax paper
combine raw eggs and sherry in a bowl and mix well and put the dry bread crumbs in a separate bowl
roll each sausage covered egg in dry crumbs , then the beaten egg , then in crumbs again
on an ungreased cookie sheet , bake for about 30 minutes , until nicely browned
serve hot , warm , or cold
baked scrambled tofu w  cheese sauce
preheat oven to 400f / 200c, chop the cauliflower florets and pour into a non-stick casserole dish, mix together the marinade and pour over the tofu, mix well, pour tofu over the chopped cauliflower, bake about 15 minutes, cheese sauce: blend all ingredients until smooth, transfer to a small saucepan, cook over medium heat , stirring constantly , until thick, pour over the tofu scramble and serve
baked scrod provencale
preheat oven to 450 degrees, place fish in lightly greased dish, fold thin ends under to make even thickness, in a medium frying pan , saute onion and garlic in oil for 5 minutes, add remaining ingredients and simmer 8 minutes , stirring constantly, divide over fillets and sprinkle top with feta cheese, bake 8-10 minutes
baked scrod with lemon herb panko crumbs
preheat oven to 400 degrees f
in a skillet , saute the onion in 1 teaspoon of oil and 1 teaspoon of butter until soft but not browned
in a medium sized bowl , combine the panko crumbs with the parsley and 1 teaspoon of melted butter , 1 teaspoon of olive oil , and the juice of half the lemon
once the onions are soft , add a pinch of red pepper flakes , salt and pepper
add to the onions , the juice of 1 / 2 the lemon and the white wine and continue to cook for 1 minute
spread the onion and lemon mixture into individual baking dishes or one baking dish large enough to snuggly hold all the fish
place the fish on top of the onions and season the fish with salt and pepper and a little spray of olive oil
divide the crumb topping evenly over the fish and sprinkle with parsley and give a light spray of olive oil
bake for about 20 minutes until fish is cooked through and the crumbs are nicely browned
cover with tinfoil half way through baking if the top is browning to fast
baked sea bass with herbs and lime
pre-heat the oven to gas mark 6 / 400f / 200c
scale the fish well and cut off the fins
wash the fish thoroughly under cold running water and pat dry with kitchen paper
make slashes diagonally across the fish , about 4 cuts on each side
place the fish in an oiled roasting tray and brush lightly with some of the oil
grate the zest of 1 lime and squeeze the juice
in a bowl , mix the juice and zest with the chopped herbs , grated garlic and finely sliced red onion and stuff the mixture into the slashes
cut the remaining 2 limes in 4s and place alongside the fish
season the fish and lime with salt and freshly milled black pepper and drizzle over the remaining oil
place the tray on the middle shelf of the oven for about 25-30 minutes until the flesh feels just firm when pressed
if you want to double-check that the fish is cooked , part some of the flesh down to the bone and see if it flakes
place the fish on a serving plate and pour the remaining juices from the tray onto the fish
to serve , place the roasted lime alongside the fish or you may want to squeeze the lime on the fish and then place the squeezed lime on the side for garnish !
baked sea bass with vegetables
preheat the oven to 350f
boil the potatoes for 10 minutes , then drain the water and leave to cool
once it is cool enough to handle , cut potatoes in half and slice thinly
while the potatoes are boiling , heat 2 tbsp olive oil in a large , heavy pan
stir in the chopped onions and cook until soft , for 3 -4 minutes
add the chopped garlic and tomatoes and cook over medium low heat for 3 minutes
pour in the water and lemon juice
season with salt and freshly ground black pepper
cook gently for another 2 minutes on low and heat and leave to cool
grease a baking dish with the remaining 2 tablespoons olive oil and place the fish fillets and potato slices in the dish , coat them with the olive oil
season with salt and freshly ground black pepper
spread the tomato and onion mixture over the fish fillets and place the potato slices alongside the fish
cover the baking dish with aluminum foil and bake in the oven for about 20 - 25 minutes
once cooked , take the foil off and sprinkle chopped parsley and red pepper flakes over the fish
serve immediately with wedges of lemon by the side
baked seafood au gratin
in a heavy skillet , saute the onion and the pepper in 1 / 2 cup of olive oil
cook until tender
mix in 1 / 2 cup of the flour , and cook over medium heat for 10 minutes , stirring frequently
stir in crabmeat , remove from heat , and set aside
in a large dutch oven , bring the water to a boil
add the shrimp , scallops and flounder , and simmer for 3 minutes
drain , reserving 1 cup of the cooking liquid , and set the seafood aside
in a heavy saucepan , melt 1 / 2 cup butter over low heat
stir in remaining 1 / 2 cup flour
cook and stir constantly for 1 minute
gradually add the milk and chicken broth plus the 1 cup reserved cooking liquid
raise heat to medium
cook , stirring constantly , until the mixture is thickened and bubbly
mix in the shredded cheddar cheese , sherry , worcestershire sauce , salt , pepper and hot sauce
stir in cooked seafood , mushrooms and parsley
preheat oven to 350 degrees f
lightly grease one 9x13 inch baking dish
press crabmeat mixture into the bottom of the prepared pan
spoon the seafood mixture over the crabmeat crust , and sprinkle with the parmesan cheese
bake in the preheated oven for 30 minutes or until lightly browned
serve immediately
baked seafood dip
preheat oven to 350 degrees, place cream cheese in a medium sized mixing bowl, saute onions in butter until softened, add onions , seafood , wine and swiss cheese to cream cheese, stir until combined, spread into a greased 2 quart baking dish and top with cheddar cheese, bake for 25-30 minutes until bubbly and golden brown
baked seafood ravioli
pre-heat oven to 350 degrees
spray a 9x13 casserole dish with non-stick cooking spray
cook ravioli in salted boiling water as directed on bag
drain well
combine alfredo sauce , crab , shrimp , pepper , sherry , old bay , salt / pepper and 1 cup of the cheese
gently combine the cooked ravioli and the sauce mixture , trying to not break the ravioli
carefully pour into the prepared casserole pan
cover loosely with foil and bake for 30 minutes
top with remaining cheese and bake uncovered for an additional 15 minutes or till the cheese is melted and the sauce is hot and bubbley
prep time does not include boiling the ravioli
hope you enjoy !
baked seafood  orzo  and feta cheese casserole
in a dutch oven , heat the oil over medium heat
add in onion and garlic
stir / saute for about 5 minutes or until tender
add tomatoes , wine , seasonings , and orzo
simmer , uncovered , for 10 minutes
fold in halibut and shrimp
bake , covered , in a 400 oven for 15 minutes or until halibut is white and shrimp is pink
stir in parsley and cheese
bake , uncovered , for about 10 minutes or until bubbly
baked seasoned beet crisps
preheat oven to 375 degrees
peel beets and slice into very thin slices
mix the remaining ingredients together in a small bowl
in a large ziploc bag place the beets and contents of bowl
shake well to make sure beets are completely coated with liquid
place beets on a baking sheet coated with nonstick cooking spray and bake for 45 minutes to an hour turning beets halfway through
keep an eye on them to make sure they dont burn
baked seasoned salmon
preheat oven to 450 degrees f
arrange filets in a shallow baking dish
mix together the remaining ingredients , & pour half of this mixture over the fish
bake 20 minutes , basting with the remaining sauce
when done , sprinkle with paprika & chopped parsley , if desired
baked seitan log
preheat oven to 325f
in a large bowl , combine all dry ingredients well
in a smaller bowl , combine all liquid ingredients well
add the liquids to the dry mix and combine well , then knead for a few minutes
if there's dry ingredients floating around , add extra cold water 1t , at a time until it's like a moist sponge
roll in a piece of foil making a log shape , twisting the ends
bake for 90 minutes , flipping half way through
let cool before using as desired
baked sesame chicken
if using plain saltine crackers , add 2 tsp
sesame seeds to the crumbs
preheat oven to 400
rinse chicken and pat dry
blend oil and sherry and dip chicken into the mixture , coating both sides
with spatula , spread sour cream all over the chicken , then roll in cracker crumbs
place on a greased baking sheet and bake about 25-30 minutes
baked sesame chicken noodles
preheat oven to 400
cook spaghetti according to package directions , omitting salt and fat
drain well
heat the oil in a large enough skillet or wok
add red bell pepper strips and mushrooms , saute 2 minutes
add chicken , ginger , and garlic
saute 3 minutes
stir in soy sauce , cook 2 minutes , stirring frequently
combine broth and cornstarch , stirring well with a whisk
add broth mixture to pan and cook 2 minutes or until mixture is slightly thick , stirring constantly
remove from heat
stir in sherry , vinegar and crushed red pepper
add pasta , bok choy , green onions , and 2 teaspoons of the sesame seeds
toss well to combine and then spoon into an 8-inch square casserole dish that has been lightly coated with cooking spray
sprinkle remaining teaspoon of sesame seeds evenly over the pasta mixture
bake at 400 for 20 minutes
baked sesame chicken with soy dip
heat oven to 400 degrees and line a baking tray with baking paper
mix the breadcrumbs , sesame seeds , five-spice and a little seasoning on a plate
pat dry the chicken , dip into egg , then roll in the breadcumb mix
arrange on the baking tray , then bake for 25 to 30 minutes until crips and cooked through
mix the soy sauce with the citrus juices and sogar to make a dipping sauce
serve the chicken with little dishes of the sauce for dipping , plus lime wedges for squeezing over
baked sesame chicken with sweet   sour sauce
combine sesame seed , bread crumbs , onion powder and pepper in shallow pan or plate
spray a skillet with nonstick cooking spray then add butter remove from heat and stir in soy sauce
coat both sides of chicken , 1 piece at a time , with butter mixture , then with sesame seed mixture
arrange chicken , side by side , in foil-lined baking pan
bake in 375 degree oven 20 minutes , or until no longer pink in center
meanwhile , combine sweet & sour sauce , brown sugar and 3 tbl water in small saucepan
cook , stirring , over medium heat until mixture boils
remove from heat stir in sesame oil
serve sauce with chicken
baked sesame fries
preheat the oven to 400f, dice the potatoes to desired size and place in a bowl with some cold water, let sit 5 minutes, drain potatoes and toss with the oil and gomashio, lay potatoes on a non stick cookie sheet, bake 30 minutes , flipping after 15 minutes, enjoy !
baked sesame marmalade chicken
mix the garlic , ginger , orange marmalade and soy sauce together in a large bowl
add the chicken thighs , stir , cover and set aside for 15min
put the chicken in a roasting tin and roast at 425f for 35min , basting and moving the chicken around in the tin so that it cooks evenly and is cooked to the centre
lift the chicken out of the tin and keep warm
skim the fat off the juices in the roasting tin , discard the fat , bring the juices to the boil and bubble for 30sec
spoon the juices over the chicken , sprinkle the sesame seeds over and serve with boiled white rice
baked sesame parmesan chicken drumsticks  or wings
preheat oven to 350 degrees
remove skin from drumsticks
in a large plastic bag shake / mix together bread crumbs , parmesan , sesame seeds , salt , pepper , cayenne and onion powder
melt butter
brush chicken with melted butter and shake in bag / roll in deep bowl
place on baking sheets lined with parchment paper for easy clean up
bake for 30 min at 350 degrees
turn chicken and bake another 5-10 minute
you can also broil the last few minutes if you like the chicken really crispy
baked sesame potatoes
scrub potatoes and cut in half
rub with sesame oil then sprinkle generously with coarsely ground black pepper and salt
bake on a baking sheet until tender , turning partway through
baked shells and meatball casserole
preheat oven to 350f
boil pasta according to directions- making sure to not overcook !
if meatballs are frozen , thaw--i like to brown mine either on the stove or in the oven
combine the ricotta , sour cream and italian seasoning- i add an extra dash of garlic and freshly ground pepper
spray a 9x13 deep baker with pam
spread a thin layer of sauce on the bottom of baking pan
top this with 1 / 2 of the pasta shells drained
top with the ricotta mixture
top with all the meatballs
then layer with remaining 1 / 2 of shell pasta
top with all the sauce
top with the mozzarella and parmesan cheese
bake at 350f for 30 minutes until heated through and cheese is bubbly !
baked shells with fresh spinach and pancetta
in a heavy medium nonreactive saucepan , melt 2 tablespoons butter
add the heavy cream and tomato puree and bring to a boil over high heat
reduce the heat to moderately low and simmer until reduced to 2 1 / 4 cups , about 15 minutes
remove from the heat and stir in 1 / 4 cup of the parmesan cheese
season with salt and pepper
in a large skillet , cook the pancetta in the remaining 2 tablespoons butter over moderately high heat until slightly crisp , 3 to 4 minutes
add the spinach in batches and cook , tossing , until wilted
season with salt and pepper
preheat oven to 350 degrees f
cook the pasta shells in a large pot of rapidly boiling salted water until barely al dente , about 7 minutes
drain
toss the pasta with the creamy tomato sauce and the spinach
spoon it into a 3-quart shallow buttered baking dish
sprinkle the remaining 1 / 4 cup parmesan cheese on top and bake for 15 to 20 minutes , until piping hot
baked shells with pesto  mozzarella  and meat sauce
heat oven to 400 degrees
oil a large 9x13 baking dish
in a large frying pan , heat the oil over moderately low heat
add the onion and cook , stirring ocassional until it starts to soften , about 3 minutes
stir in the ground meat and cook , breaking it up , until browns , about 2 minutes
drain off any excess fat
add the tomatoes and salt to the pan and bring to a simmer
cook until most of the liquid evaporates , about 10 minutes
remove from heat and stir in the pesto
meanwhile , cook the shells in a large pot of salted , boiling weater until just done , about 10 minutes
drain and toss with the sauce
put half of the pasta into the prepared baking dish and top with half the mozzarella and 2 tablespoons of parmesan
repeat with the remaining pasta , mozzarella , and parmesan
bake until bubbling , about 15 minutes
baked sherry spiced nuts
mix together egg white , sugar , sherry , and the threee seasonings into a mixing bowl
add nuts and stir to coat
spread in a 9x13" baking pan that has been lined with foil and sprayed lightly with nonstick cooking spray
bake 25 minutes at 325 f , stirring occasionally , so they don't burn
remove from oven and let cool
once cool break apart any large clumps
store in an airtight container at room temperature up to one week
baked shiitake stuffed mushroom caps
mix the goat cheese with garlic , fines herbes , and ground pepper
remove stems from the mushrooms and stuff caps with cheese and place on a baking pan
brush with melted butter and place in a 400f oven for approximately 10 minutes , until the cheese melts
baked shortbread apple dessert
melt 6 tablesppons of butter in a large skillet over medium heat
add cookie crumbs , 1 / 2 cup sugar and cinnamon
stir over medium heat for 3 minutes
transfer crumbs to a bowl and set aside
add remaining 2 tbls
butter , the sliced apples , 1 tbls
sugar and lemon juice to skillet
cover and cook over medium heat until apples are tender , about 10 minutes , stirring frequently
heat oven to 375 degrees
in a 2 quart casserole dish , layer half of the apples and half of the crumbs
top with remaining apples , crumbs and then the almonds
bake for 25-30 minutes or until crumbs are golden brown
serve warm with vanilla ice cream
baked shredded beef chimichangas
put the steak , cumin seeds , cinnamon stick , and bullion in a saucepan and cover with water
bring to a boil and allow to simmer until the meat shreds easily with a fork
remove meat from liquid , shred and put aside
strain liquid and set aside
spray a large skillet with non-stick spray and add onions and garlic
cook until the onions are translucent
add chili powder , cumin , cinnamon , and cayenne and mix in well
add salsa , chilies , and shredded meat and combine
measure 1 / 2 cup of the meat cooking liquid and add to the mixture-- allow to simmer until the liquid is almost all absorbed
spray a 13x9-inch glass baking dish with non-stick spray--give it a fairly heavy coating of spray
preheat oven to 450f
warm your tortillas
lay out one tortilla put 1 / 6 of the mixture in the center and fold up the bottom end
top with 1 / 6 of the shredded cheese
fold the right side and then the left and roll up the chimichanga
put seam side down in the glass dish-- fold remaining 5 chimichangas
coat all the chimichangas with a very liberal coating of spray , and put dish into oven
bake for 10 minutes and then carefully turn the chimichangas , spray again , and return the dish to the oven
after 5 more minutes turn the chimichangas once more , give them a good spray and return to the oven for 5 more minutes
when the chimichangas are crisp and golden brown they are ready for eating
put them on plates and top with lettuce , tomato , beans , sour cream , guacamole , or salsa
baked shredded carrots
in a large bowl , combine the carrots , onions , sugar , salt and celery salt, transfer to an ungreased 1-1 / 2-qt, baking dish and dot with butter, cover and bake at 325 for 45-50 minutes or until carrots are crisp-tender