A bit dry, but I made them thin and
over cooked it in the oven.
Not exact matches
Add your kale on top and place back
in the
oven for 10 minutes, stirring half way through to ensure the kale
cooks all
over.
After turning off
oven I leave it
in there for a while, I find this helps harden / dry it without
over cooking.
While your pear is baking
in the
oven make your porridge; place your oats, milk, a teaspoon of cinnamon and a tablespoon of maple syrup
in a pan
over a medium heat and
cook for around 5 - 8 minutes until smooth and creamy.
the brownies didn't
cook after taking
over an hour
in the
oven.
Bake for 10 minutes, take out of the
oven, flip
over, and bake
in the
oven for an additional 5 minutes or until thoroughly
cooked and the outsides are nicely browned.
To toast pita bread, cut the pita bread into triangles, brush with olive oil and toast for 10 minutes
in a 375 °F
oven, turning them
over half - way through the
cooking.
Cook bacon
in a large Dutch
oven over medium heat until crisp.
In a dutch
oven,
cook bacon until crisp
over a medium heat.
In a dutch
oven over medium heat, add bacon and
cook until browned and crispy, about 7 minutes.
Cook breakfast sausage
over medium - high heat
in cast - iron (or
oven - proof skillet) until done.
Place baking sheet
in the
oven and roast until the chicken is
cooked through, about 25 - 30 minutes.Transfer to a serving platter and serve chicken with garbanzo beans and tomatoes spooned
over the top.
1) Bring a large pot of generously salted water to a boil 2) Pre-heat the
oven to 480 deg Fahrenheit (250 deg Cel) 3) Once salted water has come to a boil, add the raw potato wedges, and let them
cook for 3 - 5 minutes 4) After 3 - 5 minutes, strain the potato wedge and remove all water 5) Toss and coat the potato wedges with salt, pepper and
cooking oil 6) Heat up a lightly oiled
oven - safe baking dish for a few minutes
in the
oven 7) Transfer the salted potato wedges to the greased baking dish, and then bake for 45 minutes, flip them
over to the other side, bake another 30 minutes, and flip again, and bake for another 15 minutes until golden brown.
Cook them up on the grill or
in the
oven and served
over spiced basmati rice.I say this every year and here I am saying...
I saute a diced onion & a cup or so of celery, incl leaves,
in grape seed oil, add garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic vinegar, one scant tsp sugar, 1/2 c chicken stock, 1/2 c water, one cup diced ham, & the greens and
cook it slow
in the
oven and eat it
over rice, for two days.
Gently flip each pancake
over and
cook another 30 - 45 seconds, remove to a serving platter and serve immediately or keep warm covered
in a warm
oven.
If you don't have a fire to
cook over, try baking this
in the
oven!
Heat olive oil
in a large cast iron enamelled dutch
oven over a medium heat and preheat the
oven to 350 degrees F (or use a large frying pan if transferring to a casserole dish or slow -
cooker)
Cake
Over Steak • Quick Pumpkin and Kale Risotto + Arancini Twigg Studios • Sausage Stuffing Baked
in a Pumpkin Donuts, Dresses and Dirt • Pumpkin Spice Latte Popsicles Cloudy Kitchen • Pumpkin Cake with Vanilla German Buttercream Vegetarian Ventures • Smoky Pumpkin & Black Sesame Hummus Eat Boutique • Pumpkin Scallion Dumplings A Little Saffron • Pumpkin Stuffed Shells Two Red Bowls • Pumpkin & Maple Caramel Baked French Toast Wallflower Kitchen • Mini Pumpkin & Cinnamon Sugar Donuts Wit & Vinegar • Pumpkin Butterscotch Banana Split Style Sweet CA • Pumpkin Creme Brulee Cake Nommable • Pumpkin Biscuits with Mushroom Thyme Gravy With Food + Love • Cinnamon Raisin Pumpkin Seed Bread Hortus • Creamy Roasted Squash Soup + Pumpkin Risotto Sevengrams • Vegan Pumpkin Pie Ice Cream Jojotastic • 1 Pumpkin, 2 Ways: Pumpkin Trail Mix & Dog Treats Grain Changer • Pumpkin Spice Baked Oatmeal Girl Versus Dough • Pumpkin Cranberry Flax Crisps Earthy Feast • Pumpkin Grits + Pumpkin Home Fries + a Fried Egg Harvest and Honey • Truffled Pumpkin Papardelle Alfredo With Frizzled Sage Tasty Seasons • Pumpkin Chocolate Chip Cake Broma Bakery • Pumpkin Butter Pop Tarts Tending the Table • Roasted Pumpkin and Barley Salad The Sugar Hit • Super Soft Pumpkin Cinnamon Rolls Delicious Not Gorgeous • Waffles with Spiced Pumpkin Butter and Brown Sugar Walnut Crumble Taste Love and Nourish • Pumpkin Bread Pudding The Green Life • Pumpkin Spice Chocolate Chunk & Hazelnut Skillet Cookie (Vegan) Foolproof Living • Pumpkin Creme Fraiche Pasta with Sage The Monday Box • Pumpkin Mini Bundt Cakes Design Crush • Pumpkin Bourbon Hot Toddy The Road to Honey • Pumpkin Pie & Chocolate Layer Cake My Name is Yeh • Roasted Pumpkin with Yogurt and Hazelnut Dukkah Give Recipe • Orange Chocolate Pumpkin Bread Heartbeet Kitchen • Magic Vegan Pumpkin Pie Fudge Beard and Bonnet • Marbled Pumpkin Muffins Eat Within Your Means • Vegan Pumpkin Blender Muffins Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin Seeds Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine Lab Noon • Pasta Bake with Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese An Edible Mosaic • Pumpkin Spice Chia Seed Pudding Hey Modest Marce • Mascarpone Pumpkin Pie Inspired By the Seasons • Pumpkin Applesauce Smoothie CaliGirl
Cooking • Pumpkin Praline Cinnamon Rolls with Spiked Cream Cheese Glaze Sally's Baking Addiction • Pumpkin Cream Cheese Bundt Cake Well and Full • Spicy Chipotle Pumpkin Hummus Appeasing a Food Geek • Cheese Fondue Stuffed Roasted Pumpkin SweetPhi • Pumpkin Chili Biscuit Bake Warm Vanilla Sugar • Buttermilk Pumpkin Doughnuts Mademoiselle Poirot • Cinnamon - Pumpkin Mousse on Honey Panna Cotta topped with Hazelnut Brittle Heart of a Baker • Pumpkin Sticky Buns with Vanilla Bean Frosting Flourishing Foodie • Massaman Curry with Pumpkin and Chickpeas Ginger & Toasted Sesame • Pumpkin Jeon Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte Fix Feast Flair • Hokkaido Pumpkin + Sage Mac and Gouda Will Frolic for Food • Pumpkin Kale Patties with Coconut Cilantro Rice A Couple
Cooks • Pumpkin Pecan Baked Steel Cut Oats Vermilion Red • Pumpkin Pie Souffle B. Britnell • Vegan Pumpkin Pie Displaced Housewife • Brown Butter Pumpkin Donuts Sweet Gula • Pumpkin Cake with Cream Cheese Frosting La Pêche Fraîche • Pumpkin and Condensed Milk Cakes Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown Butter Sauce Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding Kale & Caramel • Goat Cheese & Sage - Stuffed Pumpkin Challah Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans Salted Plains • Easy Pumpkin Bread Liliahna • Chicken Legs with Pumpkin and Tortellini TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche Vermilion Roots • Sweet Rice Dumplings with Pumpkin Celebrate Creativity • Pumpkin Mini Cheesecake Tarts Serendipity Bakes • Pumpkin Chocolate Cheesecake So Much Yum • Vegan Maple - Glazed Pumpkin Spice Doughnuts The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches Lisli • Pumpkin Pie Cake Cookie Dough and
Oven Mitt • Pumpkin Pie Dip Fig + Bleu • Pumpkin Granola The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies
Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce) Floating Kitchen • Chicken and Pumpkin Chili The Wood and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting Fork Vs Spoon • Pumpkin Streusel Muffins Lemon & Vanilla • Pumpkin and Coconut Caramel Flan Dunk & Crumble • Pumpkin Chocolate Icebox Cake Chicano Eats • Pumpkin Butter Pan de Muerto On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free) Brewing Happiness • Pumpkin Ginger Breakfast Cookies A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies Fork to Belly • Pumpkin Gnocchi The Little Epicurean • Chocolate Hazelnut Pumpkin Pie Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta What to
Cook Today • Spicy Pumpkin Noodle Soup Food by Mars • Pumpkin Pie (Grain - Free, Diary - Free) The Bojon Gourmet • Pumpkin Butterscotch Pudding Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee Long Distance Baking • Layered Pumpkin Cheesecake The Jam Lab • Pumpkin Madeleines Dipped
in White Chocolate The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze A Cookie Named Desire • Pumpkin Shrubs Eating Clean Recipes • Vegan Pumpkin Chia Pudding Kingfield Kitchen • Vegan Fresh Pumpkin Soup Drink and Cocktail Recipes • Pumpkin Dirty Chai The Pig & Quill • Pumpkin Sage Cannelloni (Dairy - Free) My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah InHappenstance • Pumpkin Scones with Maple Butter Live Eat Learn • Pumpkin Gingerbread Hot Cocoa
Bring the drained juice and the cream to a boil
in the now - empty Dutch
oven over high heat;
cook, stirring occasionally, until thickened and a wooden spoon leaves a trail
in the mixture, about 5 minutes.
Put the oil, butter and onions
in a Dutch
oven or large heavy pot set
over medium heat and
cook until the onion is translucent.
It was fun stretching out the dough, grilling them
over a fire, and loading them up with different toppings before
cooking them to perfection
in an outdoor
oven.
Finally, sprinkle
over a generous layer of parmesan cheese and
cook in the
oven for approximately 30 minutes or until it is bubbling and the top is golden brown.
While meatballs
cook, bring chicken broth to boil
in 4 - quart saucepan or Dutch
oven over medium - high heat.
So, taking their lead, the actual thought of turning on the
oven or
cooking over flames
in the hottest part of the day actually scares me.
1) Pre-heat
oven to 300 deg Fahrenheit (150 deg cel) 2) Line one large baking sheet (0r two medium baking sheets) with parchment paper 3)
In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4) In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperatur
In a large bowl, combine the oats, chia seeds, flax seeds, raisins, almonds and other nuts, and mix well 4)
In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola cooks evenly 9) Bake for another 15 minutes, then stir again, before cooking for a final 15 minutes or until golden brown 10) Remove granola from the oven and place on cooking racks until completely cool and crisp 11) Store granola in air - tight containers at room temperatur
In a smaller bowl, whisk together the honey, light brown sugar, melted butter and cinnamon until smooth and sugar has dissolved 5) Pour the honey mixture
over the dry ingredients and stir well until you get a homogeneous mixture 6) Pour the mixture
over the baking sheets and spread evenly with a spatula, then season lightly with sea salt 7) Bake for 15 minutes, then stir the granola gently (to make sure all sides are
cooked) 8) At this point, you may need to switch the baking sheets (if you are using 2) so the granola
cooks evenly 9) Bake for another 15 minutes, then stir again, before
cooking for a final 15 minutes or until golden brown 10) Remove granola from the
oven and place on
cooking racks until completely cool and crisp 11) Store granola
in air - tight containers at room temperatur
in air - tight containers at room temperature.
Start with
cooked bacon
in the bottom of the skillet and pour the cabbage and egg
over it and stick the whole thing
in the
oven (170 C) When the egg sets put sliced cheese
over the top and when it bubbles the okonomiyaki is ready.
Spread out a single layer of kale onto a
oven tray (you may need to do this
in two - three batches) sprinkle a little sea salt
over the top and bake for 10 - 15 minutes, turning the leaves once during
cooking if the outer ones are starting to brown too much.
Heat olive oil
in a large Dutch
oven over medium - high heat and
cook short ribs
in batches, searing evenly on both sides until golden brown crust forms (about 7 minutes per side / 15 minutes per batch).
Preheat the
oven to 450 degrees F. Heat 1/4 cup of the olive oil
in a large skillet
over medium heat, and fry the bread slices
in it,
cooking them on both sides.
Pour
over the tomatoes, place
in the
oven and roast for 1 to 11/2 hours until they are soft and appear
cooked.
Your soup sounds like my kind of
cooking, and putting it
in the
oven puts it right
over the top for ease when ill.
Originally
cooked over coals
in pits dug
in the ground, pollo pibil is most often baked
in ovens these days.
While the pasta is
cooking, heat the oil and butter,
in a stock pot or dutch
oven over medium heat, until the butter is melted.
Divide squash between two sheet trays and bake
in the
oven for about 10 - 15 minutes, rotating trays and turning
over squash half way through the
cooking process until soft, caramelized and golden brown.
Cook the bacon, vegetables, and mushrooms: Heat 2 teaspoons olive oil
in a 4 - 5 quart dutch
oven over medium until shimmering.
Brown sausage
in a dutch
oven over medium - high heat, breaking it up as it
cooks.
10 minutes before you remove the cake from the
oven prepare the topping: Place all ingredients
in a small saucepan and
cook over high heat for five minutes, stirring constantly.
Cook bacon and onion
in a Dutch
oven over medium heat, stirring often, 6 to 8 minutes or until browned.
Beat the dough for about 30 seconds (it's best if you don't
over beat), pour it into a loaf pan and
cook it
in the
oven.
In a large Dutch
oven,
cook chorizo
over medium heat, breaking into small pieces with large spoon or stiff spatula, until starting to brown.
In a large Dutch
oven,
cook the bacon
over medium - high heat, stirring occasionally, until just crisp, 10 to 15 minutes.
In a 6 - quart dutch
oven,
cook chicken
over medium - high heat until brown on both sides.
Sprinkle some sesame seeds
over the middle of the pastry and bake
in a 350 degree
oven for 30 to 45 minutes or until the pastry is
cooked.
Since it's sort of a drag to maintain proper temp on my Q for hours, I like to
cook them 2/3 of the way
in the
oven at about 175, them finish them
over wood.
The meatballs were first browned
in a little oil
over medium - high heat, and then the lid went on and they were transferred to a 350
oven for maybe 20 - 30 minutes until they were
cooked through.
These brilliant red peppers are great to
cook either
in an
oven or
in the summer,
over medium coals on a barbecue.
Cover and
cook over medium - low heat 11/2 hours or until meat is tender enough to fall off the bone, basting chicken occasionally with liquid
in Dutch
oven during
cooking.
Cook chicken,
in batches,
in hot oil
in a large Dutch
oven over medium - high heat 3 to 5 minutes on each side or until browned.
Bake
in preheated
oven until a wooden pick inserted
in center comes out clean, 35 - 45 minutes (do not
over cook).