33 single baked Recipes

pasta shells, broccoli, cut into very small florets and the stems thinly sliced, olive oil, boneless skinless chicken breasts, thinly sliced, chestnut mushrooms, quartered, sun-dried tomato paste, soft spreadable cheese with garlic and herbs (such as boursin), carton single cream, spring onion, finely sliced, mature cheddar cheese, grated, garlic, minced, sliced almonds

all-purpose flour, baking powder, salt, sugar, unsweetened cocoa powder (ounces by weight)

bacon, butter, melted, egg, cheddar cheese (or your favorite )

fresh berries, about,a single kind or a mixture, farina, sugar, baking powder, salt, egg, beaten, vanilla, butter, melted

egg, light (single) cream, baking or russet (floury) potatoes, peeled and coarsely grated, all-purpose (plain ) flour, salt and freshly ground black pepper, butter

cornstarch, salt, sugar, whole milk, egg, beaten, almond extract, vanilla extract, cinnamon sugar (to garnish ), baked 9 inch single crust pie shell

all-purpose flour, brown sugar, butter, molasses, egg, cold water, baking soda, boiling water, recipe pastry for a 9 inch single crust pie

recipe pastry for a 9 inch single crust pie, molasses, white sugar, egg, water, all-purpose flour, fresh lemon juice, lemon zest, white sugar, butter, egg, all-purpose flour, baking soda, sour milk

recipe single-crust pie pastry, see recipe , or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. package.), raw sugar or coarse sugar, ground cinnamon, divided, butter, melted, brown sugar, butter, water, light-colored corn syrup, vanilla, divided, butter, softened, granulated sugar, powdered sugar, baking powder, salt, cream of tartar, egg, milk, all-purpose flour

egg, unbleached cane sugar, cinnamon, milk, baking powder, ground flax seeds

flour, sugar, salt, cinnamon, nutmeg, butter, vanilla, molasses, eggs, dried fruit, cut up (glaced cherries,raisins,currents, candied pineapple etc.), brandy, sour milk or 2/3 cup buttermilk, baking soda, nuts (chopped ), flour

flour, sugar, cocoa powder, milk, brown sugar, cocoa powder, water, baking powder, salt

oats, whole wheat flour, baking powder, salt, sweet n low, peanut butter, margarine, baking cocoa, raisins, cashews, water

milk (at room temperature ), unsalted butter (at room temperature ), sugar, all-purpose flour, cocoa powder, baking soda

whole wheat flour, sugar (do not substitute), unsweetened cocoa, baking soda, salt, vanilla non fat yogurt (about 1 tbsp)

uncooked elbow macaroni , cooked according to box instructions, olive oil cooking spray, egg substitute or 1 egg, cheddar cheese, salsa, salt, pepper, hot sauce (optional)

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

basic flaky pie pastry, single crust, all-purpose flour, brown sugar, salt, ground cinnamon, cold unsalted butter , cut into 1/4 inch pieces, molasses (unsulfured or blackstrap), boiling water, baking soda, vanilla extract, egg, beaten