Recipes for Cook

Showing posts with label baked. Show all posts

Wednesday, May 7, 2014

BAKED SPINACH AND ARTICHOKE DIP

A perfect hot dip to serve on game day,
at a festive occasion,
or just because...

Serves: (4 to 6)
Prep: 5 Mins. |
Bake: 20 Mins.

Posted: by Sandra

INGREDIENTS

4 oz. cream cheese, at room temp.

1 cup mayonnaise

1 cup freshly grated Parmesan cheese, divided

1 cup heavy cream

1 teaspoon lemon juice

fine-grain kosher salt and freshly ground pepper, to taste

1 (6.5 oz. jar) marinated and quartered artichoke hearts, drained and coarsely chopped

1 (9 oz. pkg.) frozen chopped spinach, thawed and squeezed to drain (I chop it a bit more)

2 green onions, sliced

1 tablespoon jarred roasted bell peppers, chopped

1 teaspoon old bay seasoning

½ teaspoon garlic powder

1/4 teaspoon dried parsley

--Toasted baguette slices and/or assorted crackers

METHOD

Preheat oven to 350 degrees. Spray a 1-quart casserole dish, and set aside.

Mix cream cheese, mayonnaise, ¾ cup Parmesan cheese, cream, lemon juice, and kosher salt and freshly ground pepper to taste, until combined. Fold in artichokes, spinach, onions, roasted bell peppers, old bay seasoning, garlic powder, and kosher salt and freshly ground pepper to taste.

Spoon mixture into prepared casserole dish, while smoothing top. Sprinkle with remaining ¼ cup Parmesan cheese, and parsley

Cover and bake for 20 minutes, until cheese is melted.

Serve warm with toasted baguette slices, or assorted crackers. – Enjoy!

Thursday, April 17, 2014

Baked chicken spaghetti

Baked chicken spaghetti

Ingredients
Boneless chicken ½ kg Julian
Ginger garlic paste ½ tsp
Crushed red pepper 1 tsp
Crushed black pepper ½ tsp
Allspice ½ tsp
Crushed cumin 1 tsp
Salt 1 tsp
Wooster sauce 1 tbsp
Lemon juice 1 tbsp
Butter 1 tbsp
Mushrooms 4 sliced
Spaghetti boiled ½ packet
Cheddar cheese grated 1 cup
Onion chopped 4 tbsp
Capsicum 1 chopped
Green chilies 4 chopped
Coriander leaves chopped 2 tbsp
Baking powder 1 tsp
Oil ¼ cup
Ingredients for topping
Eggs 2 beaten
Flour 2 tbsp
Garlic paste 1 tsp
Cream 1 cup
Milk ¼ cup
Salt ½ tsp
Black pepper ½ tsp
Mustard powder ½ tsp
Crushed red pepper ½ tsp
Method
Marinate chicken with Ginger garlic paste ½ tsp, Crushed red pepper 1 tsp, Crushed black pepper ½ tsp, Allspice ½ tsp, Crushed cumin 1 tsp, Salt 1 tsp, Wooster sauce 1 tbsp and Lemon juice 1 tbsp for 30 minutes, melt butter in a wok, stir fry marinated chicken for 5 minutes, add mushrooms and cook for 5 minutes, in another bowl add cheese, onion chopped, capsicum chopped, chopped coriander and green chilies, baking powder, add your chicken to this mixture and toss together, place chicken mixture in a large Pyrex dish.
Method for topping
Mix all ingredients together in a bowl for topping beat till light and fluffy, pour over chicken mixture, bake for 30 minutes on 180 degree C till topping set.

Friday, April 11, 2014

More Stuff Baked in a Cupcake

Ive written about it before, but dear God its worth another mention. Bake It In a Cake just got cray cray and featured a funfetti cake ball baked into a chocolate cupcake:

Image via Bake it in a Cake and The Cereal Baker

Thursday, April 3, 2014

Baked chicken and corn

Baked chicken and corn

Ingredients

Chicken boneless ½ kg thinly sliced
Salt 1 tsp
White pepper ½ tsp
Mustard ½ tsp heaped
Black pepper ½ tsp
Flour 2 ounces
Butter 3 ounces
Milk 1 ½ cup
Water ½ cup
Sweet corn 1 cup
Cheddar cheese grated 4 tbsp
Egg 1 beaten
Oil 2 tbsp

Method

Heat oil add chicken fry for 5 minutes add flour, butter, seasonings, cook for 5 minutes, add milk and water, cook till chicken tender and thick, add sweet corn, remove mixture in a greased pie dish, sprinkle grated cheese on top, beaten egg, bake on 180 degree C for 15 to 20 minutes, serve hot.

Wednesday, March 5, 2014

Baked Vegetable Fritters Fırında Sebzeli Mücver

Mücver is usually made with zucchini and then fried, however it is way lighter to bake it in these hot and humid summer days. This is a modified recipe that uses not only zucchini but also potato and carrot. If you have other vegetables in mind like spinach, leek, etc., you can add them, too.

1 zucchini, grated
1 potato, grated
1 carrot, grated
3 spring green onions, chopped
1 green or red pepper, finely chopped
1/3 cup flat leaf parsley, chopped
1/3 cup fresh dill, chopped
1/4 cup fresh mint or basil, chopped
2 eggs
1/2 or 1/3 cup white cheese or feta, crumbled
1/3 cup, pitted real black olives, chopped
2-3 tbsp olive oil
1/3 - 1/2 cup flour
2 tsp baking powder
sesame or nigella seeds

-Heat oil in a pan. Add first pepper, then carrot, then potato, and finally zucchini. Sautee until wilted, but not totally cooked.
-Transfer this mix in a bowl and let it cool down.
-Add green onion, parsley, dill, mint, eggs, cheese, olives, baking powder, and flour.
-Pour the mixture in a greased oven safe dish. Make sure the mix is not thicker than 1.5 inches in the dish.
-Sprinkle sesame or nigella seeds on top. You can also decorate it with sliced canned olives.
-Bake in a preheated oven at 400F for ~1 hour or until it gets golden brown on top or on the sides. Check with a clean knife or a wooden toothpick/skewer.

You can serve baked vegetable fritters as a side dish with dinner, with afternoon tea, or for breakfast.

Saturday, February 22, 2014

EASY BAKED MINI OMELETS

I see great possibilities with this little recipe. Not only is this the perfect way to use those bits and pieces of veggies, meat and cheese in your fridge, but each mini-omelet can be made to order. Another reason I like this recipe is that it can easily be doubled for a crowd and there is no standing over an omelet pan while your company is waiting for you!!

Picky-picky husband loves these little omelets with just diced ham and cheese in them, but I like them with chopped mushrooms,broccoli and bacon. Either way, two mini-omelets make a very filling breakfast.

EASY BAKED MINI-OMELETS (makes 12)

1 pound of breakfast meat cooked and drained (ham, bacon or sausage)
1 cup favorite veggies, sauteed (optional)
8 large eggs
1/4 cup milk (or cream if youre feeling self-indulgent)
1/2 teaspoon vegetable oil
1/2 teaspoon baking powder
1/4 teaspoon salt (depending on how salty your meat is)
1/2 teaspoon black pepper
1/2 cup grated Parmesan cheese (I used swiss)

Preheat oven to 375 and spray cupcake pan with vegetable spray.

Whisk the eggs, milk or cream, oil, baking powder and salt and pepper together until smooth.

Divide meat and vegetables evenly between the 12 greased cupcake wells; top with a little cheese. Pour enough egg mixture in each well to come to the top.

Bake in preheated 375 oven for 15-20 minutes (my oven took 22 minutes). During this time, they will REALLY dome up like a real cupcake, but they will flatten back down as they cool.

Remove from oven and garnish with a pinch of cheese (I topped them with cheddar). Let the mini-omelets rest in the pan for 5 minutes before you take them out (they will easily lift out after 5 minutes).

NOTE: Use your imagination regarding what veggies you want to include in this recipe, just remember they have to be pre-cooked.

NOTE: These little muffins stay warm for quite a while, and they reheat VERY well in the microwave. They would be a fantastic addition to any brunch table because they are tasty at room temperature as well !!

NOTE: When I make these for just the two of us, I cut the recipe in half, which gives us 2 mini-omelets each and a couple to snack on later.

Monday, February 10, 2014

Baked Chicken Tortillas Chebureki baked

Baked Chebureki recipe is super easy and tasty. These can be taken anytime and you will really love to have it.Its like a meat pita pocket.

Ingredients:
22 Uncooked Tortillas
1 lb Ground Chicken
1 large onion
2 eggs
Salt, Coriander, Pepper
4 oz water

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