to make the oven baked sweet potato fries, preheat oven to 400\u00b0F
Preheat oven to 350 degrees F (175 degrees C).
Arrange carrots in an 8-inch square pan. Combine sugar, butter, boiling water, salt, and cinnamon in a bowl; pour over carrots. Cover pan with aluminum foil.
Bake in preheated oven until carrots are tender, about 1 1/2 hours.
Preheat the oven to 425 degrees F (220 degrees C).
Scrub carrots and peel, if desired. Place carrots on a piece of parchment paper large enough to create a packet.
Mix olive oil, orange juice, and cumin seeds in a small bowl. Pour mixture over carrots and toss well. Fold parchment paper over carrots and seal to close.
Bake in the preheated oven until carrots are soft, about 45 minutes.
Brown your hamburger meat.
Mix with all ingredients.
Bake in oven for about 30 minutes.
Cook some rice to put over it.
Preheat oven to 400\u00b0F. Combine potatoes and carrots, toss with oil and season. Bake for 30-35 mins, stirring occasionally.
Heat butter in a frying pan, season pork chops then sear for 2-3 mins per side. Meanwhile, mix creme fraiche (or sour cream, if using), sour cream, parsley and mustard, spread over pork chops then transfer to oven with carrots and potatoes. Raise oven to 450\u00b0F and bake for 10-15 mins until golden and bubbling.
Preheat oven to 425.
In 2 1/2 quart shallow casserole, toss beef with flour, then bake uncovered for 20 minutes, stirring halfway.
Reduce heat to 350.
Add carrots, tomatoes, and bay leaf.
Blend soup mix with red wine and combine with other ingredients.
Bake uncovered 1 1/2 hours or until beef is tender. Stir in mushrooms and bake covered an additional 10 minutes. Remove bay leaf.
Serve over hot noodles.
eat. When hot, add onion, carrots, garlic, chili powder, cumin & oregano
Preheat oven to 425 degrees.
Meanwhile,
Toss the beef in the flour and place on a cookie sheet and bake for 10-15 minutes in a 500F degrees oven.
Let the meat get lightly browned.
Meanwhile, in a large Dutch oven combine all the other ingredients and bring to a boil.
Put the browned meat in the pot, cover and bake in a 300F degrees for about 2 hours (until the beef is tender).
Preheat oven to 425\u00b0F In 2 1/2 quart casserole toss beef with flour, then bake uncovered 20 minutes - stirring once halfway through.
Reduce heat to 350\u00b0F Add frozen stew vegetables, tomatoes, bay leaf, soup mix and wine.
Bake covered 1 1/2 hour or until beef is tender. Stir after one hour.
Season to taste (season salt, garlic powder, ground black pepper).
Serve as is or over rice or noodles.
Preheat oven to 350 degrees F (175 degrees C).
Season carrots with
rown and tender.
Preheat oven to 180C/350\u00b0F.
Arrange carrots and onions in alternate layers in a buttered baking dish.
Sprinkle each layer with salt and pepper.
Top with butter; pour white sauce over all.
Preheat oven to 350 degrees F (175 degrees C).
Place oil and crushed red pepper in a stovetop-safe and oven proof 2 quart casserole dish. Saute over medium heat for 1 minute. Add leek, shallot, red bell pepper and garlic. Saute for 3 minutes. Add the carrots and zucchini. Saute, stirring frequently for 5 minutes. Add the tempeh and saute for 5 more minutes. Add the sherry, tomato and tamari. Saute for an additional 5 minutes.
Cover casserole dish and bake in at 350 degrees F (175 degrees C) for 30 minutes.
Heat oven to 425 degrees F. Line a shallow pan with foil.
Using a sharp knife, slice away the tip and end of each carrot; peel each completely.
Cut carrots in half crosswise, then cut lengthwise, then cut lengthwise again.
In a mixing bowl, combine the carrot sticks, olive oil, rosemary, sugar, salt and pepper. Stir until all are evenly coated.
Place carrots in pan, spreading sticks out as much as possible. Bake for 20 minutes or until carrots are tender.
Serve hot or at room temperature.
Preheat oven to 350 degrees.
Bring
In a 2-quart casserole dish, toss beef with flour.
Bake, uncovered, in a 400\u00b0 oven for 20 minutes.
Add carrots, tomatoes, beefy onion soup mix blended with reserved tomato liquid, wine and bay leaf.
Bake, covered, for 1 1/2 hours, or until beef is tender.
Add mushrooms.
Bake, covered, an additional 10 minutes.
Preheat oven to 375 degrees. Lightly grease a barge baking sheet.
Preheat oven to 350\u00b0.
Cook carrots until tender; drain.
Fry bacon until crisp.
Crumble over drained carrots in casserole dish.
Add diced onions, salt and pepper.
Sprinkle with brown sugar.
Pour melted butter mixture over carrots.
Bake at 350\u00b0 for 30 minutes or until hot.
Stir occasionally.
Cut carrots, potato and onion into large pieces.
Wash.
In a casserole dish, place carrots, potato and onion.
Arrange chicken breast on top.
Pour water over ingredients; cover casserole. Place in preheated oven at 350\u00b0 for 1 1/2 hours or until chicken and vegetables are tender.