14 posts tagged “baked”

Baked Macaroni and Cheese
Serves 8-10

7 ounces (1-3/4 cups) uncooked macaroni
1 pound sharp cheese, grated
2 cups milk
1/4 cup butter
1 egg, beaten
1 teaspoon salt
Pepper
Paprika

Cook macaroni until tender, place in a strainer, and rinse with cold water.  In a 2-quart casserole, alternate layers of macaroni and cheese, ending with cheese.  Bring milk to a boil.  Stir in butter, egg, salt and pepper.  Pour over the macaroni and cheese.  Sprinkle paprika on top.  Bake in 350 degree oven for 45 minutes.

Twice Baked Mashed Potatoes
Cut potatoes and boil in water. Drain. Add butter, sour cream, milk, salt, pepper, bacon, green onions, and cheddar cheese. Mash together. Put more cheese on top and place in oven until it's all melted.  Garnish with extra bacon and green onions.

Mashed Potatoes Variations:
**Mash with milk and butter (one stick of butter to 5 lbs of potatoes)
**Mash also with cream cheese (at least 4 oz cream cheese to 5 lbs of potatoes) or sour cream
**Boil potatoes in water and chicken stock to give them more flavor

Baked Potato Casserole

Potatoes, sliced
Small chunks of butter
1 1/2 cup heavy cream

Layer potatoes in casserole dish with chunks of butter in between. Pour heavy cream over entire casserole. Bake at 350 degrees for 1 hour. May add optional shredded cheese.

Baked Ham
Serves 20

1 (12 to 14 pound) uncooked smoked ham, bone-in
1 cup dark brown sugar
1/4 cup Cognac
Watercress, for garnish
Parsley, for garnish

Preheat oven to 325 degrees. Wrap ham completely with parchment-lined foil and place on a rimmed baking sheet or roasting pan. Transfer ham to oven and bake 1 1/2 hours. Unwrap ham; discard parchment and foil. With a large, sharp knife score fat in a diamond pattern, making the lines about 3/4 inch apart. Transfer ham to a large roasting pan.

Reduce oven temperature to 300 degrees. In a small bowl, mix together brown sugar and Cognac. Brush ham evenly with 3/4 of the brown sugar mixture and return to oven; cook ham 1 hour. Brush ham with remaining brown sugar mixture and continue cooking 30 minutes more. Transfer to a serving platter until ready to carve; garnish with watercress and parsley.

Baked Ham

1 free shank half portion ham
1 can of Coca-Cola or pineapple juice

Preheat oven to 350 degrees.  Line a deep roasting pan generously with foil, letting it overlap the edges significantly.  Score ham with a knife. Rub brown sugar over it. Place ham in the roasting pan.  Pour 1 can of Coca-Cola or same amount of pineapple juice over it or until there is approximately 1 inch of liquid in the dish. Cover the ham with another piece of foil and roll the edges around to make it airtight. Cook ham for one hour. Then cook ham at 250 degrees for approximately 6.5 hours. Cool ham for an hour before opening packet.

Baking Ham Variations:
**If using pineapple juice, place a few pineapple rings and onions in the dish.  You can also mix some brown sugar in with the pineapple juice. Set a few pineapple rings on the ham and hold them there with toothpicks.  Bake it at 350 degrees for 20-25 minutes per pound

Baked Beef Stew

1 or 2 (14.5 ounce) can(s) diced tomatoes, undrained
1 cup water or wine
3 tablespoons flour
2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 pounds lean beef stew meat, cut into 1-inch cubes
4 medium carrots, cut into 1-inch chunks
3 medium potatoes, peeled and quartered
2 celery ribs, cut into 3/4-inch chunks
1 medium onion, cut into chunks
Rosemary

Coat the beef with flour and quickly brown it in a little olive or vegetable oil in a skillet. In a large bowl, combine the tomatoes, water, sugar, salt and pepper. Add remaining ingredients & beef; mix well. Pour into a greased 13x9 dish. Cover and bake at 375 degrees F for 1-3/4 to 2 hours or until meat and vegetables are tender (I usually cook for about 2 hours on 350 and it turns out fine).

Baked Rigatoni
Serves 8 to 10

3 tablespoons olive oil
2 large cloves garlic, finely chopped
1 small onion, finely chopped
1 (six-ounce) tomato paste
2 (28-ounce) unpeeled crushed tomatoes in puree
1 teaspoon sugar
1 tablespoon coarse salt, plus more to taste
1 teaspoon freshly ground pepper, plus more to taste
1 pound rigatoni
2 pounds sweet Italian sausage, casings removed
1 1/2 pounds whole-milk ricotta cheese
1 pound mozzarella cheese, shredded

Preheat oven to 350 degrees;. In a large saucepan, heat 2 tablespoons oil over medium heat. Add garlic and onion, and cook until onion is translucent, about 4 minutes. Add tomato paste, and cook, stirring, 2 minutes. Stir in tomatoes and sugar. Season with 1 tablespoon salt and 1 teaspoon pepper. Cook until slightly reduced, stirring occasionally, about 15 minutes.

Bring a large pot of water to a boil; add salt. Add rigatoni, and cook, stirring occasionally, 9 minutes. Drain in a colander, and rinse under cool water until cool. Set aside. In a medium nonstick skillet, heat remaining 1 tablespoon olive oil over medium heat. Add sausage, and cook, stirring frequently with a wooden spoon to break up any large pieces, until browned and cooked through, about 8 minutes. Drain, and set aside.

In a medium bowl, combine ricotta with half of the mozzarella. Stir to combine. Season with a pinch of salt and a pinch of pepper. To assemble, spread 1 cup of the sauce in the bottom of a 9-by-13-inch baking dish. Add half of the rigatoni in an even layer. Spread with 1/2 cup sauce, ricotta mixture, sausage, and 1 cup more sauce. Top with remaining rigatoni, and 1 1/2 cups sauce. Any remaining sauce may be reheated and served on the side or reserved for another use. Sprinkle the remaining mozzarella over the top to cover. Place baking dish on a baking sheet, and transfer to oven. Bake until bubbly, 35 to 40 minutes. Serve hot.

Meat Loaf and Baked Mashed Potatoes
Serves 4; Prep time: 15 minutes; Total time: 1 hour 30 minutes

1 1/2 pounds (8 to 10) Yukon Gold or other waxy potatoes, well scrubbed 
3 slices (1 ounce each) white sandwich bread, torn into very small pieces 
1 1/4 cups milk 
1 1/2 pounds ground beef chuck 
1 small onion, grated 
2 garlic cloves, minced 
1/2 cup flat-leaf parsley, finely chopped 
1 large egg, lightly beaten 
1 teaspoon dried thyme 
1 teaspoon dried oregano 
2 cups store-bought marinara sauce 
Coarse salt and ground pepper 
4 tablespoons (1/2 stick) butter 

1. Place racks in upper and lower thirds of oven; preheat oven to 375°. With a fork, pierce potatoes in several places. Place on a rimmed baking sheet; bake on lower rack until tender, 45 to 55 minutes. 

2. Meanwhile, in a small bowl, combine bread and 1/4 cup milk. In a large bowl, combine beef, onion, garlic, parsley, egg, thyme, oregano, 3/4 cup marinara sauce, 2 teaspoons coarse salt, 1/4 teaspoon pepper, and bread mixture. With a fork or your hands, mix very gently until just combined. 

3. Transfer mixture to a rimmed baking sheet, and gently shape into a 9-by-5-inch loaf, about 2 1/2 inches thick. Bake on upper rack 30 minutes; then spread 1/4 cup marinara sauce over meat loaf, and continue to bake until an instant-read thermometer inserted in center registers 160°, 25 to 30 minutes more. Let meat loaf rest on baking sheet, loosely covered with aluminum foil, 10 minutes. 

4. While meat loaf rests, in a medium saucepan, bring butter and remaining 1 cup milk just to a boil. Add cooked potatoes and mash with a potato masher. Season with salt and pepper. 

5. Remove meat loaf from baking sheet. Slice; serve with mashed potatoes and remaining cup marinara sauce (heated, if desired). 

Baked Red Snapper
Yields 8-10 servings

1 large red snapper (5-8 pounds)
4 tablespoons butter
1/4 cup chopped green pepper
1/4 cup chopped onion
1/4 cup chopped chives
1/4 cup chopped parsley
1 teaspoon dried tarragon
Salt and pepper to taste
1/2 cup red wine
2 cups canned tomatoes
4 slices bacon

Melt the butter and sauté the green pepper and onion gently.  When they are tender, add chives, parsley, tarragon, salt and pepper, wine and tomatoes.  Place fish in a greased baking dish and top with strips of bacon.  Pour liquid mixture over the fish and bake at 350 degrees for 40 minutes.  Baste with the sauce and a little additional red wine.

Mini Baked Wonton Cups
Recipe courtesy of Rachael Ray

Yields 6-8 servings

24 wonton wraps (12-ounce package)
2 tablespoons vegetable oil, plus some for brushing
1/2 pound medium shrimp, peeled, deveined and roughly chopped
1/4 head of napa cabbage, shredded
3 inch piece of fresh ginger, peeled and grated
1 large clove garlic, finely chopped
5 scallions, dark and white parts thinly sliced
1/4 cup cilantro, chopped
2 hard-boiled eggs, chopped
1/4 cup tamari, dark soy sauce
1 lime, juiced
3 tablespoons toasted sesame seeds

Preheat oven to 375°F. Brush each wonton wrapper with a little vegetable oil then nestle it down into one of the cups of a 24-cup nonstick mini muffin tin. Transfer to the oven and bake until golden brown and crisp, about 6 minutes.

While the wontons are baking put together the filling: Place a large nonstick skillet over medium-high heat with 2 turns of the pan of vegetable oil. Add the chopped shrimp and cook for 1 minute, then add the cabbage, ginger, garlic and scallions. Cook for another minute while stirring constantly, then add the cilantro and egg, and cook for another minute. Add the tamari, lime juice and sesame seeds to the mixture and stir to combine. Heat through, about a minute, and remove mixture from the heat.

Remove the wonton cups from the oven and transfer to a serving platter. Fill each cup with about 1-2 tablespoons of the shrimp and cabbage mixture, and serve.