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Bake your meal: baked fruits, vegetables, and meats - 813 recipes

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This “recipe” couldn’t be easier

  • 3 cups of cooked, shredded chicken
  • Bar-b-que sauce {Make sure your favorite doesn’t contain High Fructose Corn Syrup}
  • 1 bag of Tater Tots
  • 1 cup {4 oz} of shredded cheddar cheese {preferably organic or raw – I buy in a block and shred myself}
0/5 (0 Votes)

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Preheat oven to 300. Beat butter until creamy

  • 3/4 lb. (1 1/2 cups) butter
  • 1 lb. (3 1/2 cups) powdered sugar, sifted
  • 6 large eggs
  • 1 tsp. vanilla
  • 2 3/4 cups sifted cake flour
  • 1/4 cup sliced almonds
0/5 (0 Votes)

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Spray bottom of pan put chicken in pan with chunks of butter on top of chicken

  • Chicken Breast
  • Mushrooms
  • Green Peppers
  • Onions
  • Monterey Jack and cheddar cheese
  • Hickory smoke
  • salt
4.7/5 (6 Votes)

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Bring a small pot of salted water to a boil

  • 1 lemon
  • 4 bone-in, skin-on chicken thighs oil
  • 1 tsp sage
  • 1 1/2 tsp coriander seed
  • Salt and pepper
  • 1/4 c. maple syrup
  • 3 tbs butter
  • 1/2 tsp chili powder
  • 1 acorn squash seeded and sliced into 1/4” rings
  • 1/4 c. sliced gr onions
0/5 (0 Votes)

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Preheat oven to 350 degrees

  • 4-5 chicken breasts, cooked and cut up. Save broth
  • 1 1/2 (8 oz.) bags of Pepperidge Farm Cornbread Stuffing
  • 1 medium onion, chopped, about 3/4 cup
  • 3/4 c. diced celery
  • 1-1 1/2 c. chicken broth
  • 1 c. dried cranberries
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 1 (8 oz.) pkg. cream cheese, softened
  • 3/4 c. chopped pecans
0/5 (0 Votes)

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1) Combine first seven ingredients in a bowl

  • 1 pound ground chicken, preferably organic
  • 1.25 cups onion, peeled and diced
  • 1 cups apple, preferably organic, peeled and grated
  • 1 teaspoon dried sage
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried parsley
  • 2 cups frozen spinach, preferably organic
  • 1 cup dried bread crumbs, homemade or store-bought, or panko crumbs work as well
  • 2 cups canola or grapeseed oil for frying
0/5 (0 Votes)

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Crush soup mix in pouch. Combine soup mix, bread crumbs and pepper

  • 1 pouch onion soup mix
  • 2/3 cup dry bread crumbs
  • 1/8 tsp. pepper
  • 2 egg whites
  • 2 Tbsp. water
  • 1 1/2 lbs. boneless, skinless chicken breasts
0/5 (0 Votes)

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Preheat oven to 350 degrees F

  • 4 Chicken breast halves ; skinless and boneless
  • 1 cup Sour cream
  • 1/4 cup Sherry
  • 4 tablespoons Margarine
  • 2 tablespoons Fresh Thyme ; chopped
  • 1 tablespoon Fresh Rosemary ; chopped
  • Salt and Pepper ; to taste
  • Preheat oven to 350 degrees F.
  • In a large skillet saute chicken in butter/margarine until browned. Remove chicken and place in a 9X13 baking dish.
  • Add sour cream and sherry to butter/margarine in skillet. Stir together until smooth. Season chicken with rosemary, thyme, salt and pepper to taste.
  • then pour the sherry/cream mixture over the chicken. Bake in the preheated oven for 40 minutes.
  • This recipe can be pasted into BigOven without retyping. **
  • Easy recipe software. Try it free at: http://www.bigoven.com **
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Place chicken in baking dish and cover with onion slices

  • 8 boneless and skinned chicken breasts
  • 1 c. marinara sauce or oil free Italian sauce
  • 1 white onion, sliced
  • 6 tbsp. grated Parmesan cheese
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Mix meat and spices, form on sticks

  • 1 lb. ground pork
  • 1 lb. ground veal
  • 10 crackers, rolled very fine
  • 2 whole eggs, well beaten with a little milk
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/2 tsp. sage
  • 1/2 tsp. poultry seasoning
  • 8 skewers
0/5 (0 Votes)

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Rinse the chicken, pat dry with a paper towel and place in a 9 x 13 inch baking dish Drizzle with oil and vinegar,

  • 1 whole chicken (2-3 pounds)
  • 1/4 cup grapeseed oil or olive oil
  • 1/4 cup balsamic vinegar
  • 1 tablespoon celtic sea salt
  • 4 apples, cored and sliced
  • 4 sprigs rosemary
0/5 (0 Votes)

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Creamy, bright with the distinct citrus flavor of key limes, hearty and flavorful chicken enchiladas are a fantasti...

  • 1/2 cup onion, chopped
  • 1 (4.5-ounce) Old El Paso® chopped green chiles
  • 2 1/2 cups deli rotisserie chicken, shredded
  • 1 (6-ounce) containter Yoplait® Greek 100 Key lime yogurt
  • 1/2 cup fresh cilantro, chopped
  • Juice of 1 medium lime
  • 1 (10-ounce) can Old El Paso® enchilada sauce (hot or medium)
  • 12 corn tortillas
  • 1/2 cup reduced-fat Mexican cheese blend, shredded, about 2 ounces
0/5 (0 Votes)

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Creamy Key Lime Chicken Enchiladas BBQ Chicken Tater Tot Casserole