Fish in Newspaper
In our camp we're rather fond of this frontier method, which indulges us the fantasy that we're camping wild somewhere in the mountains with nothing more than a fishing rod and a good newspaper for company. This way of cooking small, whole fish has the same austerity as steaming them between long wild grasses: it keeps the flesh beautifully moist and traps every ounce of the fish's flavor within the paper shell. Like so many radically simple dishes, however, it is not necessarily the easiest to get right. It is often suggested that the packets are baked in the embers of a fire, but the dividing line between embers and ashes is a fine one. It's not the kind of dish you can test halfway through, as once the packet is open you have to proceed with eating it. I would serve the fish with a simple tomato sauce, fresh lemon slices, pita bread and also, in a perfect world, some hot, buttered asparagus. Any small fish are candidates, but I have a particular soft spot for red snapper and sea bass, each offering a buttery sweetness with a firm succulence. A couple of fish weighing in at a pound or so each will be sufficient for four people, although that said, you’ll probably polish them off even if there are only two of you. You probably want about six ounces per person of filleted fish, so allow double that for a whole, unfilleted fish. Click here to see Camping Cooking 101. 
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Baked Ziti
This is a delicious, inexpensive meal to cook to feed a crowd or make enough lunches for the workweek. It's hearty, simple, and perfect for these cold winter nights.
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4.333335
Today’s baked pasta recipe is one of my mum’s signature dishes. The original recipe came from an Egyptian friend mum met while dad was working abroad, but mum changed and added so much to the recipe (and she is still adding to it and changing it) that I think the recipe I am sharing today would probably have little to do with that original. The secret to this baked pasta recipe is the sauce. It is a modified béchamel sauce that takes the recipe to the next level. Not only is it pink as opposed to the traditional white but also it is so rich and full of flavor that you will want to eat it with a spoon. See all pasta recipes.
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Baked Current Doughnut Recipe
These artisan baked doughnuts are from Little T Baker's Tim Healea in Portland, Oregon. Not only is a fryer unnecessary to create delicious, homemade doughnuts, but Healea also has a few simple tricks up his sleeve that make them even better. Brushing with butter before and after baking is just one example!
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Recipe Source:Baked Potato Soup Recipe Baked Potato Soup - Rich And Delicious Baked Potato Soup Recipe With Sharp Cheddar Cheese, Bacon, And Sour Cream. Click here to view our best baked potato soup recipes
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Crabs
Baking crab cakes cuts down on calories and better preserves the tenderness of the delicate, flaky  meat found in this crustacean. 
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Baked Apple Dumpling Pie
If this pie sounds like a cross between baked apples and apple dumplings, well, it is. It's baked with a top pastry only, which molds itself around the apples so handsomely that I don't even bother to invert the pie, lest the pastry vanish beneath the apples. I use Golden Delicious apples here because they hold their shape well. They’re halved, cored, and placed in the pan in a pool of melted butter, brown sugar, and raspberry preserves. A raisin-brown sugar-walnut mixture is spooned into the hollowed cores, à la baked apples, then the pastry is draped over the top, and the pie is baked. Since this bakes up in individual mounds, you don't slice it like a regular pie. Rather, you scoop out the mounds — which look like halved apple dumplings — and serve them with the pan juices. Excellent alone, but even better with chilled Vanilla Custard Sauce.
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Miso Baked Eggplant
This Asian-style eggplant is packed with flavor and works well as a side dish, salad topper, or main course for the nights when vegetables deserve center stage.  Enjoy hot from the oven, or at room temperature. Click here to see Recipe SWAT Team: Easy Eggplant Recipes.
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3.52174
Lamb Baked in Yogurt
In northern Greece all sorts of meats — from chicken to savory meatballs to lamb and goat — are cooked in sauces based on the local delicious, thick, strained sheep’s milk yogurt. This dish comes from the traditional cooking of the Vlachs, at one time an itinerant shepherd tribe, and is sometimes called vlachiko. Click here to see My Big Fat Greek Easter.
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Baked Potato Soup Recipe
Recipe Source:Baked Potato Soup Recipe Baked Potato Soup - Rich And Delicious Baked Potato Soup Recipe With Sharp Cheddar Cheese, Bacon, And Sour Cream.
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While you could bake a whole wheel of Brie until it’s gooey, and then top it with the jam, I find making individual baked brie crostini easier to serve — and easier for my guests to eat!
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Giant Beans Baked with Sorrel
Sorrel, with its lightly sour flavor, is a popular green in Epirus, in the northwestern corner of Greece, where this recipe is from. Click here to see My Big Fat Greek Easter.
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1.8