131 oven baked vegetables Recipes

  • Greek-Style Oven Fries
    unpeeled baking potatoes (about 1 1/2 lb), lemon juice and
    6 More
    unpeeled baking potatoes (about 1 1/2 lb), lemon juice, olive oil, dried oregano, pepper, salt, garlic, minced, vegetable oil cooking spray
    50 min, 8 ingredients
  • Classy Chicken Bundles
    chicken breasts, pounded 1/4 inch thick, seasoning salt and
    10 More
    chicken breasts, pounded 1/4 inch thick, seasoning salt, rosmarino oven roasted ham with rosemary and garlic (both very thin slices) or 8 slices prosciutto (both very thin slices), butter, room temperature, sriracha hot sauce, vinegar, crumbled blue cheese, eggs, flour , for dusting, crushed oven baked potato chips, vegetable oil, ten inch pieces kitchen twine
    1 hour , 12 ingredients
  • Cake Donuts from the Oven
    demerara sugar, egg, vegetable oil, nonfat milk and
    4 More
    demerara sugar, egg, vegetable oil, nonfat milk, vanilla essence, all-purpose flour, salt, baking powder
    40 min, 8 ingredients
  • Crispy Oven Fried Potatoes
    unpeeled baking potatoes, vegetable oil and
    5 More
    unpeeled baking potatoes, vegetable oil, grated parmesan cheese, salt, garlic powder, paprika, pepper
    1 hour 5 min, 7 ingredients
  • Rosemary Roasted Oven Fries
    no-stick cooking spray, baking potatoes, vegetable oil and
    5 More
    no-stick cooking spray, baking potatoes, vegetable oil, dried rosemary leaves, salt, pepper, grated parmesan cheese, ranch or blue cheese dressing (optional), for dipping
    45 min, 8 ingredients
  • Mouth-Watering Oven-Fried Fish
    fish fillets, lemon juice, fresh and
    9 More
    fish fillets, lemon juice, fresh, skim milk or 1/4 cup 1% fat buttermilk, drops hot pepper sauce, garlic, fresh, minced, white pepper, ground, salt, onion powder, corn flakes, crumbled or 1/2 cup regular breadcrumbs, vegetable oil (for greasing baking dish), lemon, fresh, cut in wedges
    30 min, 11 ingredients
  • Easy-Bake Oven Children's White Frosting Mix
    powdered sugar , sifted, instant nonfat dry milk powder and
    1 More
    powdered sugar , sifted, instant nonfat dry milk powder, vegetable shortening
    10 min, 3 ingredients
  • Easy-Bake Oven Children's Chocolate Frosting
    powdered sugar , sifted, instant nonfat dry milk powder and
    2 More
    powdered sugar , sifted, instant nonfat dry milk powder, unsweetened cocoa powder, vegetable shortening
    10 min, 4 ingredients
  • Homemade Baguettes
    you will need : makes 2 large baguettes or 4-5 smaller lo... and
    30 More
    you will need : makes 2 large baguettes or 4-5 smaller loaves(12 inches), sponge, bread flour, warm water(110 degrees ), instant or rapid rise yeast, dough, bread flour, instant or rapid rise yeast, warm water (110degrees), salt, glaze, egg beaten with 2 tbsp water, directions: this recipe requires 2 days... so plan ahead ., day 1, make the sponge. in a medium bowl, stir all of the ingredients until combined. you will need to cover the bowl with plastic wrap. let it sit at room temp until the sponge has risen and fallen at least 6 hours and up to 24 hours. i made mine in the late afternoon and started on it in the morning., day 2, in a mixer bowl, fitted with the dough hook, combine 3 cups of the flour and yeast. on low speed, add water and mix until the dough comes together. it will be about 2 minutes. stop the mixer and cover the bowl with a plastic wrap. let it sit at room temp for 20 minutes. after the 20 minutes. remove the plastic wrap and add the sponge from the previous day. add the salt and knead the dough on medium-low for about 8 minutes. after about 4 minutes, if the dough is still sticking to the sides if the bowl, add the remaining 1/2 cup flour, 2 tbsp at a time. the dough should not stick to sides only to the bottom of the bowl. complete kneading the dough for the additional 4 minutes. you should have kneaded the dough for a total of 8 minutes., turn the dough on a lightly floured counter top. form into a nice ball ., place the dough into a large , lightly oiled bowl. cover tightly with greased plastic wrap. let rise in a warm place. like with all my breads i let it rise in a cozy oven. (i turn on the oven for about a minute and then turn it off. ...it should feel just cozy, not hot or too warm.)let rise 1 hour., after the initial 1 hour rise time , you will need to turn the dough 2 times slide a bench scraper under 1 side of the dough. gently lift and fold 1/3 of the dough toward the center., repeat with the other side. finally, fold the dough in half perpendicular to the first folds. this should be a rough square. let it rise for 30 minutes . the process of turning and folding. cover the bowl with plastic wrap. let rise for an additional 30 minutes. this process stretches the dough gently and ensures that the sheets of gluten in the bread provide the proper structure and strength. top a large rimless(or inverted) baking sheet with parchment paper. turn the dough onto a lightly floured counter top. divide it into 2 loaves(i divided mine in 4-5 pieces as my baking stone is too small)., shape each piece into a baguette and lay each piece seam side down. space them about 4-5 inches apart., shaping the baguettes, work with 1 piece at a time. gently pat the dough into a rectangle., gently fold the bottom third of the dough up to the center. press to seal. bring the bottom of the dough up to the top and seal., flour your hand and create a large crease down the middle., top and the bottom of the dough together making sure it is secure ., gently roll the baguette back and forth to make a long log. lay each piece seam side down unto a parchment lined baking sheet., remember to space them. mist the baguettes with vegetable oil and cover loosely with plastic wrap.( i didn tsp cover them with plastic wrap). let rise in a warm place till doubled about 1 hr to 1 1/2 hr., after about 40 minutes of rising time prepare your oven. adjust your oven rack to the lower-middle position. place a baking stone on the rack and heat the oven to 500 degrees. let the baking stone heat for 30 minutes but no longer than 1 hour. after the baguettes have doubled in size, score them with 1/2 inch slashes. use a very sharp knife or a sharp blade. brush the breads with egg-water mixture. carefully slide the breads and parchment paper unto the baking stone. immediately reduce the oven to 425 degrees. don tsp forget this step. bake until golden and center of bread registers at 210 or about 25 minutes. rotate loaves halfway to ensure even browning. i don tsp think i bothered with turning them. let cool for about 30 minutes. this bread is amazing for steak sandwiches. delicious, recipe was adapted from america s test kitchen baking cookbook .
    30 min, 31 ingredients
  • Easy-Bake Oven Children's Flavored or White Cake Mix Easy-Bake Oven Children's Flavored or White Cake Mix
    sugar, all-purpose flour, baking soda, salt and
    2 More
    sugar, all-purpose flour, baking soda, salt, unsweetened kool-aid powdered drink mix (other flavors may be substituted), vegetable shortening
    20 min, 6 ingredients
  • Dutch Oven Hoecakes Dutch Oven Hoecakes
    cornmeal, baking powder, kosher salt, egg, water and
    2 More
    cornmeal, baking powder, kosher salt, egg, water, fresh or thawed frozen corn, vegetable oil
    20 min, 7 ingredients
  • Fluffy Oven Eggs and Ham Fluffy Oven Eggs and Ham
    smoked ham (fully cooked), chopped onion and
    7 More
    smoked ham (fully cooked), chopped onion, butter or 2 tbsp vegetable oil, bisquick baking mix or 1/2 cup similar baking mix, eggs, milk, salt, pepper, shredded swiss cheese
    1 hour 5 min, 9 ingredients
  • Prawn Fettuccine in White Sauce Prawn Fettuccine in White Sauce
    peeled uncooked large shrimp, spring onion, sliced and
    12 More
    peeled uncooked large shrimp, spring onion, sliced, garlic cloves, crushed, thickened cream, white wine, chicken stock or 1/4 cup fish stock or 1/4 cup vegetable stock, cornflour, mixed with, cold water, chili flakes, salt & pepper, olive oil, fresh fettuccine, fresh parmesan cheese , to serve on top fettuccine pasta, dinner rolls , oven baked
    40 min, 14 ingredients
  • Bisquick Bacon N Cheddar Oven Pancake Bisquick Bacon N Cheddar Oven Pancake
    bacon, cheddar cheese, shredded, bisquick baking mix, milk and
    2 More
    bacon, cheddar cheese, shredded, bisquick baking mix, milk, vegetable oil, eggs
    26 min, 6 ingredients
  • Easy Bake Oven Chocolate Chip Cookie Mix Easy Bake Oven Chocolate Chip Cookie Mix
    white sugar, brown sugar , packed, vegetable shortening and
    4 More
    white sugar, brown sugar , packed, vegetable shortening, butter flavoring, vanilla extract, all-purpose flour, chocolate chips
    20 min, 7 ingredients
  • Easy Bake Oven Children's Chocolate Frosting Easy Bake Oven Children's Chocolate Frosting
    powdered sugar (sifted ), powdered milk and
    2 More
    powdered sugar (sifted ), powdered milk, unsweetened cocoa powder, vegetable shortening
    10 min, 4 ingredients
  • Polenta Fries with Spicy Tomato Dipping Sauce Polenta Fries with Spicy Tomato Dipping Sauce
    grated parmesan cheese and
    7 More
    grated parmesan cheese, basic polenta , optional butter included, oven-baked polenta , optional butter included, salt and pepper, all-purpose flour, vegetable oil, spicy tomato dipping sauce
    8 ingredients
  • Beef Stew Topped With Black Pepper Biscuit Crust Beef Stew Topped With Black Pepper Biscuit Crust
    beef stew topped with black pepper biscuit crust ingredie... and
    36 More
    beef stew topped with black pepper biscuit crust ingredients, beef for stew, salt and freshly ground pepper to taste, canola oil, yellow onions, coarsely chopped, carrots, peeled and cut into 1-inch lengths, stalks celery, coarsely chopped, garlic, minced, beef stock - recipe below, dry red wine (optional), bouquet garni : 3 rosemary sprigs, 4 flat-leaf parsley sprigs, 1 bay leaf, 3 to 4 peppercorns, ingredients for biscuit crust, all-purpose flour, baking powder, sugar, heaping tbsp cracked pepper, salt, cold unsalted butter , cut into pieces, whole milk, unsalted butter, melted, minced fresh flat-leaf parsley for garnish (optional), preheat the oven to 350of., beef cubes dry with paper towels and sprinkle with salt and pepper., in a large dutch oven or flameproof casserole, heat 2 tbsp of the oil over medium-high heat. sear the beef cubes on all sides until nicely browned. don tsp move the meat too much in the pot; let it sear so that it develops a nice browned crust. transfer the beef cubes to a plate. pour off the oil from the pot., return the pot to medium heat and add the remaining 1 tbsp oil. add the onions, carrots, and celery and saute for about 3 minutes, or until the vegetables begin to soften. add the garlic and saute for 2 to 3 minutes., add the stock and wine and stir to scrape up the browned bits from the bottom of the pan. return meat and any accumulated juices to the pot., make a bouquet garni by tying the rosemary and parsley sprigs, bay leaf, and peppercorns in a square of cheesecloth. put the bouquet garni in the pot., cover the pot and braise in the oven for 2 hours and 15 minutes or until tender, stirring the stew several times., meanwhile , make the biscuit crust: in a medium bowl, whisk the flour, baking powder, sugar, cracked pepper, and salt together. using your fingertips, a fork, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs., add the milk all at once and stir just until the dough comes together in a mass., turn the dough out onto a lightly floured surface and knead 8 to 10 times, or just until cohesive. using a rolling pin or your hands, roll or pat the dough into a circle or oval about 1/4 inch thick., stew from the oven , uncover, and lay the dough on top. it will not fit perfectly or seal tightly. this is a rough topping. brush the dough with the melted butter., return the stew to the oven and cook, uncovered, for 12 to 15 minutes, or until the crust is golden brown., serve, remove the crust from the pan and set aside. serve the stew with the vegetables. cut the crust into pieces and top the meat with the crust. ladle sauce from the stew over the crust, meat, and vegetables. garnish with minced parsley, if desired., variation, serve in 6 individual onion soup crocks or similarly sized ovenproof dishes, put the meat into the crocks with the vegetables and sauce from the stew. increase the oven temperature to 425of., make the biscuit dough and roll it into a round about 1/2 inch thick. cut the dough into 6 rounds large enough to overlap the bowls by about 1/2 inch. lay the rounds over the crocks and crimp the edges to seal. brush with melted butter and set the crocks on a baking sheet. bake for 12 to 14 minutes, or until the crusts are golden brown.
    37 ingredients




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