to make the oven baked sweet potato fries, preheat oven to 400\u00b0F
In an oven-proof, greased (or non-stick) casserole dish combine rice and sugar. Pour over applejuice. Dissolve spices in warm milk and pour this over the rice, too.
Cover pan with aluminium foil and bake in the pre-heated oven at 180\u00b0C/350\u00b0F for 25 minutes.
After the rice has baked for 25 minutes, remove from the oven, uncover and add add-ins of choice. Bake (uncovered) for another 10 minutes.
Enjoy!
In an oven-proof, greased (or non-stick)
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 425\u00b0F. Place eggplants,
Preheat the oven to 200 degrees celcius. Heat
Heat oven to 350 degrees.
Cook onion and garlic in olive oil and teaspoon of butter until softened.
Add risotto and stir until rice has absorbed all the oil and butter.
Add vermouth and cook for another minute or two.
Stir in chicken broth and whipping cream, mix well and bring to a boil over high heat.
Remove, cover and place in the oven for 18-20 minutes Remove from oven and stir in butter and Parmesan.
Drizzle lightly with extra virgin olive oil and sprinkle with a little more Parmesan and fresh cracked pepper.
br>If you follow this recipe I promise you`ll be
Preheat oven to 325\u00b0F. Combine rice, prosciutto, zucchini, pepper, thyme and oil. Distribute between 6 individual baking dishes. In a saucepan, bring stock and wine to a boil. Pour over rice mixtures and stir to combine. Bake for 30 mins, stirring occasionally.
In a bowl, combine Parmesan, cream cheese and creme fraiche. Stir into rice mixtures and bake for 10 mins. Serve garnished with thyme and sprinkled with black pepper.
Heat the oven to 400\u00b0F.
Heat the oil in an ovenproof pan then fry the onion for a few mins until softened. Turn up the heat, tip in the rice, stir, then fry for 1 minute more.
Pour in the wine, stirring until absorbed, then pour in the tomatoes, pappers and 1 2/3 cups of the broth.
Cover and bake in the oven for 25 mins until the rice is tender and creamy.
Stir in the remaining broth and parsley.
Serve sprinkled with parmesan if you like.
n ovenproof saucepan or Dutch oven, heat oil over medium-high
Preheat oven to 400\u00b0F. In a shallow ovenproof saucepan, heat olive oil over medium heat. Cook rice for 1 min. Add champagne and cook until evaporated. Add chicken broth and 1 cup water. Season. Bring to a boil, cover then transfer to oven to bake for 25 mins. Stir in herb cheese, Parmesan, asparagus, peas and butter. Serve immediately.
Preheat the oven to 300\u00b0F Melt half the butter in an ovenproof casserole, stir in onion, garlic and rosemary (if using).
Fry over a medium heat for 8-10min until soft and golden.
Add the rice and cook for 1-2min, stirring, to coat it in the butter.
Add stock, bring to the boil, cover and cook in oven for 20min. Before serving, stir in remaining butter and the cheese.
In a heavy-based frying pan, dry roast the fennel seeds for 1-2 minutes, until aromatic. Remove and set aside to cool. Add the pine nuts to the pan and toast until just golden. Allow to cool.
Mix the fennel and pine nuts in a bowl with the rice, tomatoes, bay leaf, saffron and raisins. Pour into a bag and seal tightly. Add a gift tag with cooking instructions (see Gift Bag Risotto recipe)
Preheat oven to 425 degrees.
Meanwhile,
.
Prepare a medium oven-proof saucepan with a tight
Preheat oven to 350 degrees. Spray a
Preheat oven to 375 degrees. Lightly grease a barge baking sheet.
br>The next morning, heat oven to 350. Uncover baking dish
emperature before baking.
Set oven to 350 degrees.
Grease