Oven "Fries"

potatoes,

canola oil

Salt

Cooking spray

I jazz up my fries with paprika and garlic powder. Something about the combination of spices packs a punch. The leftovers are even good cold! —Heather Byers, Pittsburgh, Pennsylvania

Oven Fries

potatoes

olive oil

paprika

salt

garlic powder

Crispy on the outside and tender on the inside, these easy to prepare fries were so much better than frozen. The spice mixture was just right to make them extra yummy!

Delicious!  I followed the recipe closely. I was worried the paprika would be too much heat for me, but it was perfect. The potatoes stuck to the pan because I sliced them too thin, and didnt coat my baking sheet enough.

Really good easy to make and there really good with the spices and I even added herbs

-Really good and easy. Used a little over the 2 T. of oil, but it was fine. Will make again.

I was so excited to try but unfortunately the potatoes did not crisp and they weren&#039;t as flavorful as I had hoped. I think just using the oil to cook then use the seasoning mixture after they&#039;re done.

I cut my potatoes like French fries, not wedges as the recipe called for. I just used olive oil and seasoned salt. I will say they cooked much faster, done in 20 minutes and they were crispy. I have made potato wedges in the oven before and never had them come out crispy. I think the title is misleading because wedges are not fries. 4 stars because of the recipe name.

What an easy recipe! I cut the potatoes a bit smaller and cooked them in my air fryer, which worked great. I will definitely be making these again!

Came out oh so tasty! I didn't have paprika so substituted Cajun spice, a little too spicy but easily fixed next time. A quick and easy recipe, will definitely make again as my husband loved them

Fairly disappointing. They were not crispy in the least and the seasoning was just ok, I think they would be better dipped in or sprayed with the olive oil and then the seasonings sprinkled on them.

Cooking bacon in the oven gives you perfectly crispy slices without any flipping or fussing, and the cleanup is superspeedy. It’s also the best way to make bacon for a crowd. You can cook the bacon directly on aluminum foil-lined baking sheets or on a wire rack set on top of the baking sheets. The latter method will give you extracrispy bacon, but you'll have to wash that greasy rack. Your choice!

Oven Bacon

bacon

Heat the oven to 450 degrees. Arrange the bacon in a single layer on 2 aluminum foil-lined rimmed baking sheets, or, for extracrispy bacon, arrange on 2 wire racks set over 2 foil-lined rimmed baking sheets.

Bake until the bacon is browned and starts to ripple, or to desired doneness, 10 to 20 minutes. (Because the cook time depends on the thickness of the bacon and how you like it cooked, start checking doneness at the 10-minute mark.)

Transfer the bacon to a paper towel-lined plate to drain.

Snijd een deel van de korst weg: voilà: een mini-kaasfondue. 


Oven-camembert

camembert

el vloeibare honing

tl gedroogde tijm

Snijd de witte bovenkant van de camembert af en doe terug in het houten doosje. Schep de honing en tijm op de kaas. 

Zet het doosje op een met bakpapier beklede bakplaat ca. 8 min. in de oven. 

Small cast iron or nonstick skillets make it easy to serve raclette for a group. For this party, we warmed individual cheese portions in 3 1/2-inch cast iron skillets. Tie a towel around the handle of each skillet to warn guests they're hot. Serve with roasted winter root vegetables, crusty bread, and cornichons.

Oven Raclette

thyme,

black pepper

Preheat the oven to 350 degrees F (175 degrees C).


Arrange raclette cheese in six 3- to 4-inch or one 8- to 10-inch cast iron skillet(s), cutting wedges to fit as necessary.


Bake in the preheated oven until cheese is softened but still slightly firm in center, 5 to 10 minutes. Use a ventilation fan while baking; the cheese is pungent!


Sprinkle cheese with thyme and pepper to serve.


These fries are baked and not deep fried, which lowers the fat content.

Salt and pepper

Heat oven to 425 degrees. Cut potatoes lengthwise into thick slices, then into 1/2-inch-by-1/2-inch-thick strips. Place in a bowl of cold water until ready to use. Drain and dry well on paper towels.

Toss potatoes with oil and spread out on a dark roasting pan or baking sheet. Scatter thyme over potatoes. Bake for 35 to 40 minutes, turning occasionally, until potatoes are brown and crisp on all sides.

Remove from oven, discard thyme stems (the leaves will have fallen off), sprinkle with salt and pepper, and serve immediately.

This is a wonderful recipe!  Really easy to make and very delicious.  Super easy, it's a great dish that kids can "help" out with.  I recommend using extra olive oil.  If you are debating as to whether or not make this dish, please go ahead and make it.  You won't be disappointed.  Happy eating!

Simple and very tasty! The thyme adds needed flavor to baked fries.

Oven pancakes are great for Sunday breakfast! They're easy to make and go well with everything.

Oven Pancakes

white sugar

cinnamon

butter

eggs

milk

all-purpose flour

confectioners' sugar

Preheat oven to 425 degrees F (220 degrees C). In a small bowl, mix together white sugar and cinnamon; set aside.


Place butter in a 9 inch cake pan and heat in the oven until melted. In a blender or food processor, whip eggs and milk. Pour in flour and beat until well combined. Pour batter into hot pan. Sprinkle on sugar and cinnamon.


Bake in preheated oven for 20 to 25 minutes, or until puffed and golden. Dust with confectioners' sugar; serve warm.


This is a very good recipe.  However, there are a few things that people don't understand about puffed oven pancakes.  They don't really taste a lot like griddle pancakes.  They have a more eggy texture and flavor, so if you don't like eggs, don't try this recipe.  One suggestion, this recipes calls for too much butter.  I only added two tbs. and I baked it in a glass pan.  This allowed the pancake to get crispy on the top and bottom.  More butter can be added after it is baked (if desired).

Wow, this is great!  My husband said this is definately a keeper.  I agree :) I used only 3 eggs, thinking it was going to taste too eggy, but it didn't next time I will use 4. I also added 2 tsp of vanilla extract and 2 TBS of brown sugar.  Very scrumptious!

This is a european style oven pancake most often referred to as a German style oven pancake (basically it is a big thick crepe. My whole family loves this one and there are a couple pick eaters in the mix. I have made several of this type in the past and what makes this simple recipe the best is the cinnamon. Top it with whatever you like. Anything from pancake syrup to berries. Very easy prep even kids can do it.

I love how people say, "Well, this recipe wasn't the best..." and then proceed to list all the things they changed until the recipe wasn't even recognizable as the original.  Sigh.
THIS WAS AWESOME! Kids wanted pancakes this morning but we have 7 of them and it takes ALL morning to cook enough for all. This is the PERFECT solution! They all LOVED it and it was so quick and easy! Thanks for posting - it's a keeper for sure

I wasn't blown away by these but my diabetic husband loved it. I used splenda & my homemade pumpkin pie spice. A lot less butter. Whole Wheat instead of AP and I added in about 2 heaping T of both ground flax & wheat germ. Didn't use the confectioners sugar. Topped it with strawberries sugar free syrup & pan toasted pecans. He loved it & was thinking of other fruit combos to eat on top.

Delicious rich oven pancakes that taste like non-sweetened custard. The second time I made these I doubled the sugar so they could be eaten on thier own with no syrup.

This was fun to make and really easy. I think a touch of salt added to the batter would be just the thing to bring out all the flavour and make it 5 stars. After blending up the batter and putting it in the pre-heated pan, I blended up some wild blueberries with maple syrup and a bit of sugar, and then warmed that up for a sauce.

super good pancake I have made oven pancakes before but this was much better. The pancake here was a little thicker (custard like)which was nice for a change. I added 1tsp of cinn. just because i like it also added? about 1/4 tsp of almond extract. Thanks for the recipe.

I'm glad I went with other reviews and used half the butter.  I made a few small changes.  added half tsp vanilla, did 2tbl white sugar with 2tbl brown sugar, then used half white flour and half wheat flour and it came out perfect.  This is quick and easy and I'll definitely make it again!

Absurdly greasy and very thick...nearly inedible. If I made this again I would use half the butter and a much larger pan.

This recipe shows you how to cook kabobs in the oven that are delicious and easy to whip up for entertaining or a midweek dinner. 

Oven Kabobs

lbs chicken,

Recipe for Lemon Chicken Marinade

red bell pepper,

green bell pepper,

red onion,

bamboo skewers

Combine the chicken and marinade in a large zip top bag and refrigerate for 30 minutes or overnight. 

Preheat the oven to 375F and line a large baking sheet with parchment paper. 

Remove the chicken from the marinade and discard the marinade. 

Alternate threading the chicken, bell peppers, and onions onto each skewer, about 3 pieces each of chicken, bell pepper, and onions for each kabob.  

Place the kabobs onto the baking sheet and into the oven. Bake for 20 to 25 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165F. 

Remove from the oven and allow the kabobs to rest for 5 minutes before serving. 

Don’t have a grill i can use right now so I’m loving this baked kabobs recipe!!

Hi, this recipe is very delicious! I love learning ways to cook healthy! And new recipes! This was the first time I ever cooked them in the oven, it’s usually on the grill! Thank you so much!

This was exactly what I needed. This method allowed me to cook all my kabobs in the oven and ejoy them hot since we got rained out last weekend and I prepped sooooo many kabobs for my husband's family to come over and I didn't want them to go to waste. I first thought about cooking them in a pan but i can only cook a few at a time. What were we going to do? wait forever?! this worked great!

Oven fries can't just be more convenient than deep-fried french fries—they have to taste good, too. With its leathery crust and mealy interior, the typical oven fry needs work.

tablespoons, vegetable oil

teaspoon, table salt

teaspoon, pepper

Adjust oven rack to lowest position and heat oven to 475 degrees. Place potatoes in large bowl and cover with hot water; soak for 10 minutes. Meanwhile, coat heavy-duty rimmed baking sheet with ¼ cup oil and sprinkle evenly with salt and pepper; set aside.

Drain potatoes. Spread potatoes out on triple layer of paper towels and thoroughly pat dry with additional paper towels. Rinse and wipe out now-empty bowl; return potatoes to bowl and toss with remaining 1 tablespoon oil. Arrange potatoes in single layer on prepared sheet; cover tightly with foil and bake for 5 minutes. Remove foil and continue to bake until bottoms of potatoes are spotty golden brown, 15 to 20 minutes longer, rotating sheet after 10 minutes. Using metal spatula and tongs, scrape to loosen potatoes from sheet, then flip each wedge, keeping potatoes in single layer. Continue to bake until fries are golden and crisp, 5 to 15 minutes longer, rotating sheet as needed if fries are browning unevenly.

Transfer fries to second baking sheet lined with paper towels to drain. Season with salt and pepper to taste, and serve.

I replaced my regular toaster oven with a convection toaster oven a few years ago and I have to say it was the best thing I could have done.  I have used this toaster oven extensively as it does help keep the kitchen cooler then using the big oven.

I didn't have any lemons so used limes instead. I used a 5 pound chicken but a 3 1/2-4 pound chicken can also work here.

Convection Oven Roast Chicken (For Toaster Oven)

(5 chickens

fresh herb (rosemary, thyme, oregano, marjoram, etc.,1/4-inch sprig)

garlic clove,

onion,

lemon zest (1/2-x-3-inches each)

extra virgin olive oil

lemon juice

Place the toaster oven rack to the lowest position in the oven. Preheat the oven to 400&deg;F on the convection setting.

Remove giblets and neck from cavity of chicken, reserve for another use or discard. Rinse chicken with cold water and pat dry.

Place a baking rack into the broiling pan (that is lined with foil) add 1/4 cup water to the pan and lightly spray the baking rack with cooking spray.

Tuck the wings under and place the chicken on the baking rack pan. Clean work surface and hands with soap and hot water before continuing.

Combine the salt and pepper. Rub half the mixture in the cavity of the chicken; then place the herb sprig(s), garlic halves, onion quarters and lemon zest in the cavity of the chicken.

Loosely tie the legs together. Rub the chicken with the olive oil and remaining salt and pepper. Drizzle with the lemon juice.

Place the chicken in the oven and roast at 400&deg;F for 20 minutes, then lower the temperature to 375&deg;F and continue to roast for an additional 12 minutes per pound longer.

Considering my chicken was 5 lbs. I will roast it for 60 minutes.  You will have to calculate the time according to your chicken's weight by multiplying 12 minutes times the size per pound of your chicken.

The Internal temperature of the chicken should be 170&deg;F when tested in the breast, and 180&deg;F when tested in the dark meat.

Turn off oven and remove the chicken to a platter. Let stand 10 - 15 minutes before carving (may cover loosely with foil if desired, but skin will lose its crispness).

I wanted to find more ways to use my convection toaster oven. It took me a while to try this recipe, I wish I had tried it sooner.

The skin came out crispy and golden brown. The meat was tender and moist. And the pan was full of fat that had cooked off. 

Every one loved it and begged for seconds. It was even delicious the next day cold out of the oven, not greasy and slimy like some chicken gets. I will be cooking many more chickens this way.

Oven-Baked Salmon

salmon fillet,

Coarse-grained salt

Toasted Almond Parsley Salsa,

squash,

shallot

red wine vinegar

Coarse grain salt

capers,

parsley

almonds

Crisp on the outside, juicy on the inside, this Dutch Oven Chicken is a versatile, easy dinner idea!

Dutch Oven Chicken

chicken

Kosher salt and black pepper

½ of an onion,

celery,

thyme

rosemary

garlic,

vegetable oil,

salted butter, melted

Kitchen twine

Allow chicken to sit on the counter for about 30 minutes to come to room temperature. Preheat oven to 375 degrees F. Lightly coat the bottom of a Dutch oven with vegetable oil.

Pat chicken dry with paper towels. Season the inside cavity of the chicken liberally with salt and pepper. Stuff cavity with onion, celery, thyme sprigs, rosemary sprigs, and garlic cloves. It’s okay if you can’t fit everything in there – just stuff as much in as you can!

Tie the legs together with kitchen twine and tuck the wings underneath the bird. Place the chicken (breast-side up) in the Dutch oven.

Drizzle or brush the melted butter over the outside of the chicken. Season liberally all over with salt and pepper. Place the lid on the Dutch oven.

Bake the chicken covered at 375 degrees F for 55 minutes. Carefully remove the lid (steam will escape), increase the oven temperature to 400 degrees F, and cook for an additional 15-20 minutes uncovered, or until the skin is golden brown. The chicken is done when a thermometer inserted in the thickest part of thigh reads 170°-175°.

Remove chicken from the pot and allow to rest for 10-15 minutes before carving.

Salty and savory, the roasting method kills the natural bitterness of asparagus.  Try it next to grilled fish or lamb.

Oven-Roasted Asparagus

asparagus spears,

Parmesan cheese

sea salt

Preheat an oven to 425 degrees F (220 degrees C).


Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.


Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.


I make this all the time, and it's unbelievably good!  I use this recipe exactly, except I've never tried it with garlic.  I'm going to try it next time! Also, instead of tossing the asparagus with the parmesan, I toss with all the other ingredients and lay in a single layer, then sprinkle the parmesan all over the top.  I bake mine at 350 degrees for 10-12 minutes, depending on the thickness of the asparagus.  Oh, and a hint: if you line the baking sheet with aluminum foil, there's hardly any clean up!

I prepared the asparagus exactly as the recipe indicated, including all the optional ingredients.  It was delicious, but very salty.  I recommend reducing the salt to 1/2 tsp or 1/4 tsp.

I make asparagus this way all the time!  Didn't know it could taste so good!  Do add the garlic though...I don't use the lemon juice.  400 degrees for 10 minutes works in my oven.

Best way I've cooked asparagus yet!  I coated the asparagus with everything but the parmesan cheese.  Then when I put it on a foil lined cookie sheet, I sprinkled the cheese.  When it cooked the cheese got crispy and gave it a kind of deep fried texture.  It was great, and easy and will make it this way everytime.

Optional Parmesan, garlic, and lemon juice - a definite yes to all three! This is excellent and turned out perfectly.

Nice recipe, however I prefer my asparagus to be a little crisper. 12 minutes was too long for the thick stalks I had... 8 minutes would be about right at 425.

A tasty, easy-to-prepare asparagus recipe. Like other reviewers I would say 12 minutes is altogether too long for thin stalks. Six to eight minutes works for me. I added all the optional ingredients, except the lemon juice, halved the salt and oil (there was lots) and served with Salmon with Brown Sugar Glaze (also from this site). Thanks for the recipe.

Be sure to follow the footnote tip to remove tough part of stem by snapping the asparagus in two.  The fresher it is, the better this works, so I do this as soon as I get home from the store (also makes weeknight cooking quicker & easier when I am ready to make).  I also like to line the baking sheet with aluminum foil for easy clean up.  Instead of tossing with olive oil I spray with cooking spray after the asparagus is spread in an even layer on the sheet.  I promise it tastes just as good.  Then I sprinkle with coarse salt & fine pepper (sprinkle from up high to more evenly distribute the seasonings).

I used fresh long green beans instead of asparagus, because the asparagus was out of season. delicious!

I used half the salt and still it was way to salty. otherwise it was good.

This easy technique makes asparagus tangy and savory. Enjoy!

After a cold day, nothing can warm you up better than this Dutch Oven Goulash. What's great about this Hungarian goulash recipe is that it's made in the Dutch oven, which makes it easy to achieve amazing flavor. This hearty beef stew combines juicy beef roast with a variety of garden vegetables for a homestyle meal. Set to let simmer in the Dutch oven, the result is a tender mix of ingredients that are perfect for a warm and cozy meal. The best part is that the Dutch oven does all of the work for you! There may be a longer ingredient list for this recipe, but this is truly a super easy, one-pot meal that requires minimal maintenance. Your whole family will enjoy the wonderfully complex flavors of this goulash.

Dutch Oven Goulash

beef

sweet paprika

caraway seeds

marjoram

Kosher salt

all purpose flour

yellow onion, chopped

garlic (about two cloves)

beef broth

Worcestershire sauce

baby carrots

baby Yukon Gold potatoes

sweet peppers

Combine paprika, caraway seeds, marjoram, Kosher salt, black pepper, and flour in a large plastic zipper bag. Place cubed meat into the bag and close, then shake to coat.

In Dutch oven over medium heat saute chopped onion in olive oil until tender, about 3 to 4 minutes. Add garlic and saute another 30 seconds.

Add entire contents of bag to the onion mixture in the skillet. Cook, turning occasionally until meat is browned well. 


Add beef broth, Worcestershire sauce, and canned tomatoes (including its juices) and stir. Bring to a boil then reduce heat to low and simmer uncovered for one hour.

Add the baby carrots and potatoes and stir. Cover and cook on low for one hour. 

Add chopped sweet peppers and stir. Cover and cook another 30 minutes or until meat and vegetables are fork tender. 

Oven Barbecue Ribs&nbsp;slathered in the most delicious sticky barbecue sauce with a kick of garlic and optional heat!  Juicy, tender and melt-in-your-mouth ribs are so easy to make! Double up on incredible flavour with an easy to make dry rub first, then coat them in a seasoned barbecue sauce mixture so addictive you won't stop at one!

Oven Barbecue Ribs

(2 kg) baby back pork ribs

onion powder

cumin

chili

(500 milliliters) barbecue sauce

garlic

cayenne pepper ((optional for heat))

Preheat oven to 350°F (180°C).

Peel off tough membrane that covers the underside/bony side of the ribs. Place on a baking sheet or tray lined with foil (or parchment paper).&nbsp;

Combine together garlic powder, onion powder, paprika, salt, pepper, cumin and chili or Cayenne. Sprinkle seasoning over ribs and drizzle with oil. Rub the seasoning all over the ribs on both sides. Cover tray with foil and bake for 2 hours.

During the last 5 minutes of cook time, mix together sauce ingredients.

Remove ribs from the oven, remove foil and spread the tops of the ribs with the barbecue sauce mixture.

Increase oven temperature to 460°F (240°C). Return ribs to the oven, uncovered, and bake for a further 10 minutes. Change oven settings to broil (or grill) on medium-high heat to lightly char and caramelise the edges (about 3 minutes).

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