Any good baked dish recipe?

Answer 1

LEEK PIE

450g leeks
75g green bacon or belly pork
black pepper
300ml chicken stock
1 bay leaf
1 egg
2 tablespoons double cream
175g flaky pastry
Glazing: 1 egg

Trim the roots and outer coarse green leaves from the leeks before washing them under running water, prise open the leaf ends to flush away any hidden soil.
Cut the leeks diagonally into 1 cm slices and put them in a pie dish.
Cut of the rind and dice the bacon, mix with the leeks.
Pepper well, just cover with the chicken stock and add the bay leave.
Put the pie on the centre shelf of an over pre-heated to 150 degrees celsius and cook for one and a half hours or until the liquid has almost evaporated.
Remove the bay leave
Let the pie cool slightly, then beat the egg and cream together and stir into the leek mixture.
Roll out the pastry on a lightly floured surface, and cut it into a circle to fit the pie dish.
Moisten the edges of the pie dish and cover the filling with the pastry.
Trim, decorate with pastry leaves, and crimp the edges together to seal.
As this stage, the pie may be stored in the deep freezer.
When wanted, the frozen pie can be place straight in the oven for re-heating.
Beat the second egg an brush over the pastry to give it a golden glaze while cooking.
Make a small slit in the pastry for the steam to escape.
Cook the pie, on the centre shelf of the oven set to 200 degrees celsius, until golden brown after about 30 minutes.

Answer 2

Baked Pasta Florentine - All Good Recipes
Baked Pasta Florentine. Recipe By : Serving Size : 6 Preparation Time :0:00 ... nto a 13x9" baking dish. Cook and stir zucchini, red peppers, mushrooms, and ...
http://www.all-good-recipes.com/11276.html

Answer 3

One quick and simple recipe that's always a hit in our family is pesto meatloaf. Make a meatloaf the normal way - with eggs, breadcrumbs, etc. Then roll the mixture flat, until it's about 1 inch thick. spread pesto over it, and roll it up like a cinnamon bun, and cook normally.

The pesto sauce can be any favorite variation you want. I usually use basil, olive oil, garlic, and grated parmesan cheese. Wikipedia has a whole list of different kinds.

Answer 4

Cherokee Casserole

1 cup long-grain rice, cooked
1 (15 ounce) can crushed tomatoes
1 can cream of mushroom soup (no added liquid)
1 lb ground beef, round or sirloin
1 small onion, chopped
1/2 small bay leaf
1/8 teaspoon oregano
1/8 teaspoon garlic powder
1/8 teaspoon cumin
12 green olives, chopped
3 ounces grated cheddar cheese
salt, pepper to taste
Cook rice per normal cooking instructions.
While rice cooks, brown meat and cook onions until tender.
Drain excess fat from meat.
Combine meat and onions in skillet, and add crushed tomatoes, mushroom soup, bay leaf, oregano, garlic powder, cumin, salt, pepper, olives.
Simmer together in skillet until rice is finished cooking.
Add rice, and mix all ingredients well.
Top casserole with cheese until melted.

Answer 5

"Golden Scalloped Potatoes" - 8 servings

1/4 cup butter
3 tbsp. flour
1 tsp. salt
Dash pepper
3 cups milk
5 large Yukon gold potatoes; peeled and thinly sliced

In a large saucepan over medium heat, melt butter. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir until thickened and bubbly.
Place potatoes in a greased 9" square baking dish; add sauce and stir gently to coat. Cover and bake at 325* - 30 minutes. Uncover; bake 30-40 minutes longer or until potatoes are tender.


"Chicken Breasts Florentine" - Serves 6

1 pkg. wide egg noodles
2 tbsp. all-purpose flour
1/4 cup milk
1 cup chicken broth
2 tbsp. grated Parmesan cheese
Freshly ground salt and pepper to taste
Freshly ground nutmeg
2 (10 oz.) pkgs. frozen spinach; thawed, drained and squeezed
1 1/2 lbs. boneless, skinless chicken breasts; cut into strips

Preheat oven to 350*. Bring a large pot of water to boil and cook noodles according to package directions.
Place milk and flour in a covered container and shake together until smooth. Mix flour mixture in a saucepan with chicken broth. Bring to a boil; stirring constantly, until thickened. Remove from heat; stir in Parmesan, salt, pepper and nutmeg.
Mix spinach with half of the sauce and spread into a 13x9" baking pan that has been coated with nonstick cooking spray. Arrange chicken over spinach; pour remaining sauce over chicken. Sprinkle with additional nutmeg. Bake, uncovered, for 20-25 minutes, or until chicken is cooked through.


"Chicken Parmesan" - 4 servings

4 half boneless, skinless chicken breasts
2 (14 1/2 oz.) cans Del Monte Italian-Style Stewed Tomatoes
2 tbsp. cornstarch
1/2 tsp. oregano or basil; crushed
1/4 tsp. hot pepper sauce (optional)
1/4 cup grated Parmesan cheese

Preheat oven to 425*.
Slightly flatten each chicken breast; place in baking dish. Cover with foil; bake 20 minutes. Remove foil; drain. Combine tomatoes, cornstarch, oregano and pepper sauce; stir to dissolve cornstarch. Cook, stirring constantly, until thickened. Pour sauce over chicken; top with cheese. Return to oven; bake 5 minutes, uncovered, or until heated through. Garnish with chopped parsley and serve with hot cooked rice.

Answer 6

Chicken, Artichokes, & Mushrooms
Serving Size : 4

1 box of wild rice (6 oz.), preferrably seasoned like the Near East brand
salt, pepper, paprika
4 medium-sized chicken breasts
1 TB. olive oil
1 TB. butter
1 14-oz. can artichoke hearts, drained and quartered
16 oz. fresh mushrooms, sliced
1/4 cup flour
1 TB. fresh rosemary, chopped
2-1/4 cups chicken broth
1/2 cup dry sherry

Preheat oven to 375 degrees. Prepare rice according to package directions. Spoon into 13x9-inch baking pan.

Dust chicken breasts with salt, pepper and paprika. Heat butter and olive oil in large non-stick skillet over medium-high heat until butter is melted. Add chicken and cook unti lightly browned, about 3 minutes each side. Remove from skillet.

Add mushrooms to skillet and saute until mushrooms release their moisture and moisture mostly evaporates, about 5 minutes. Whisk together flour, broth and sherry until combined. Add liquid and rosemary to mushrooms in skillet. Stirring constantly, cook until sauce is thickened, about 3 minutes.

Arrange chicken over rice and top with artichokes. Spoon sauce and mushrooms over the chicken and artichokes. Cover with aluminum foil and bake until thoroughly heated, about 50 minutes. Let stand for 5 minutes before serving.
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Oven-Roasted Salmon, Asparagus and New Potatoes
Serving Size : 4

1 pound small new potatoes, halved
2 Tbsp olive oil
1/2 pound asparagus, trimmed and sliced on the diagonal, 1-inch long pieces
1 Tbsp chopped fresh dill
1 strip of lemon zest
2 garlic cloves, chopped
salt & freshly ground pepper, to taste
2 salmon steaks (10 oz each), cut about 1-inch thick
1 lemon cut into wedges

Preheat oven to 400F. In a large, shallow baking dish coat potatoes with olive oil. Arrange potatoes, cut side down, in the baking dish and roast for 10-12 minutes, until the potatoes begin to brown on the bottom. Turn the potatoes over and roast another 10 minutes until browned on top. Remove dish from the oven.

Toss asparagus with chopped dill, lemon zest, garlic, salt and season with pepper. Add asparagus mixture to the potatoes and stir to combine.

Push vegetables to the side of the dish to make room for the salmon steaks. Return the baking dish to oven and roast the salmon and asparagus 10-12 minutes, or until fish is just cooked through.

Remove the skin and center bones, and arrange on individual plates before serving. Garnish with fresh dill and lemon wedges.
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Little Shrimp Casseroles
Serving Size : 4

1/2 stick (1/4 cup) unsalted butter, melted
2 tsp chopped garlic
1/4 cup minced scallions
1/2 cup coarsely chopped white button mushrooms
1/2 tsp each salt and freshly ground pepper
2 Tbsp oil
1 lb raw large shrimp (about 24), shelled
1 cup fresh bread crumbs (about 1 1/2 slices firm white bread processed in food processor)
1/4 cup dry white wine

Have ready four 1-cup individual baking dishes set on a baking sheet or a 1- to 1 1/2-qt shallow baking dish.

In a large bowl, mix butter, garlic, scallions, mushrooms, salt, pepper and 1 Tbsp oil. Add shrimp; toss to mix and coat. Divide among the individual baking dishes or spoon into the large baking dish.

About 30 minutes before serving: Heat oven to 425°F. Toss bread crumbs with remaining 1 Tbsp oil until crumbs are lightly coated but still fluffy. Sprinkle over the shrimp and drizzle with wine. Bake 10 minutes or until topping is nicely browned and shrimp are just cooked through. Serve immediately.

Answer 7

apple brown betty it is a classic

Answer 8

box stuffing + chicken breast + cream of mushroom soup = yummy

Answer 9

http://www.marthastewart.com

Tons of recipes on this site.

Answer 10

www.sanjeevkapoor.com