Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Place squash onto the baking sheet. Bake for 60 minutes. Remove from oven and cut in half. Season the squash and serve it.

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Prepare a baking sheet with shallow sides. You do not need to grease the baking sheet, but if desired, you can spread a layer of nonstick aluminum foil over the bottom to prevent the squash from sticking to the pan.    Use a sharp knife to prick the squash in several places. Each prick should be between 1 and 2 inches (2.5 and 5 cm) deep, and the pricks should be roughly 3 to 4 inches (7.6 and 10.2 cm) apart.    The squash should be tender enough to easily stick a fork into. Leave the squash uncovered as you bake it.    Allow the squash to cool slightly before cutting it in half lengthwise.  Wait at least 10 to 15 minutes after pulling the squash out of the oven. Otherwise, it might be too hot for you to handle, and you could end up burning your fingers.     Use a serrated knife to split the squash open from top to bottom.     Dig out the seeds and stringy fibers with a metal spoon or melon-baller.    Sprinkle it with salt and pepper, to taste.  Use as much salt and pepper as desired. If you are uncertain about how much to use, start with 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) pepper per half.     If desired, you can also drizzle the halves with melted butter or a little olive oil.     For a tangier twist, consider drizzling the squash with lime juice.     To make the squash easier to serve, you may wish to cut the halves in half again, ultimately dividing the squash into quarters.


Preheat the oven to 350 degrees Fahrenheit (180°C). Divide the dough. Roll it up. Make slits in the top. Place the unbaked bread on a baking sheet. Bake the bread for 30 minutes. Finished.

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Roll it out or press it into a circular shape, like a pizza crust. Use a knife to cut the dough in half, so you have two half-moons of dough. Place one piece of dough in front of you so that one of the corners is pointing toward you. Pick up the corner and roll the dough away from your body, like you would a jelly roll. Roll it all the way up until you have a loaf. Repeat with the other piece of dough. If you don't want a rolled loaf shape, you can divide and shape the dough any way you want. Make traditional loaves, dinner rolls, pizza crust, or any other shape you like. Use a knife to make a few slits in the top of each loaf. This helps the bread cook more evenly. A cookie sheet works great, or you could nestle it into a loaf pan. It's ready when the top looks slightly golden brown. Serve it with butter and jam or alongside soups and stews.


Preheat the oven to 350 degrees Fahrenheit (190 degrees Celsius). Bake for 10 to 15 minutes. Flip and continue baking. Let cool slightly.

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Prepare two large baking sheets by lining them with parchment paper or wax paper.  Strictly speaking, chin chin should be fried and not baked, so you cannot get a fully accurate taste by baking them. These baking instructions will give you something as close to the traditional taste as possible, though, and are a decent alternative if you are looking for a healthier, oil-free method of cooking the chin chin. Avoid using aluminum foil. If necessary, though, nonstick cooking spray can be used  instead of the parchment paper. Place the chin chin pieces on your baking sheets in a single layer. Transfer the pans into your preheated oven, then bake until the tops begin to turn slightly golden. Make sure that the pieces are kept to a single layer and are not touching. The pieces will stick together if they touch while baking, and they will not cook evenly if they overlap one another. Flip the pieces over using a spatula. Continue baking them for another 15 to 20 minutes, or until both sides have become golden brown. Remove the chin chin from the oven when done and allow them to cool slightly for 3 to 5 minutes on the baking sheet. The pieces should not be allowed to cool completely. You simply want them to be cool enough to handle.


Preheat the oven to 350 degrees. Place the ancho and papilla peppers on a baking sheet. Roast the peppers for 10 minutes. Soak the peppers. Seed and stem the peppers. Blend the peppers. Scrape the paste into a bowl and set it aside.

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There's no need to add oil. Remove them from the oven when they're fragrant. Place the ancho and papilla peppers in a large bowl and pour 2 cups of hot or boiling water over the peppers. Let the peppers soak for about half an hour. They're ready for the next step when they've become soft and pliable. Tug at one of the stems; if it loosens easily, the peppers are ready. Remove the stems from the peppers. Slice them lengthwise and scrape out all of the seeds. Place the peppers back into the bowl with the water, which now holds a lot of the peppers' flavor. Put them in the blender, along with the water, and blend on high until you have a smooth paste.


Preheat the oven to 350 °F (177 °C) and prepare the pan. Melt the butter in a sauce pan. Add the sugar and cocoa powder. Stir in the salt, vanilla, and eggs. Mix in the flour.

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To ensure that the oven is hot enough when it's time to bake the brownies, set it to 350 degrees Fahrenheit (177 degrees Celsius). Next, line a 9-inch by 9-inch (23-cm by 23-cm) baking dish with parchment paper or foil, and then grease it with butter or nonstick cooking spray. Make sure you know how your oven indicates that it's fully preheated. In most cases, a light will flash or a beep will sound to alert you. Place 1 ¼ sticks (142 g) of unsalted butter, cut into pieces, in a small sauce pan, and heat over medium low heat until the butter melts. That should take approximately 5 to 7 minutes, but don't try to rush the process by turning up the heat. Remove the pan from the heat once the butter has melted.  It helps to stir the butter with a wooden spoon while it's on the stovetop to make it melt more quickly. If you're in a hurry, you can melt the butter in the microwave. Cut the butter into pieces, place it in a microwave-safe dish, and microwave on high for 30 to 45 seconds or until it's fully melted. Once the butter is completely melted, mix in 1 cup (200 g) of granulated sugar and ¾ cup (88.5 g) of unsweetened cocoa powder into the butter. Use a whisk to completely combine the ingredients. After you've blended the butter and cocoa mixture completely, mix in ½ teaspoon (3 g) salt, 2 teaspoons (10 ml) vanilla extract, and 2 large eggs. Whisk the mixture continuously to ensure that the eggs are fully combined. It's a good idea to crack the eggs into a separate dish before adding them to the other ingredients in case one or both are rotten. You don't want to ruin the entire batter by adding a bad egg. When the eggs are completely incorporated into the batter, add in ½ cup (62.5 g) all-purpose flour. Stir the batter until the flour is just combined, and set the batter aside until you're ready to assemble the full brownies. Avoid overmixing the flour into the batter. It can lead to a tough, chewy brownie layer in your finished bars.


Preheat the oven to 350 °F (177 °C) and rinse the unshelled pine nuts. Soak the pine nuts in a salt solution for 30 minutes to add flavor. Line a sheet with parchment and arrange the pine nuts on it. Roast the pine nuts for 10 to 20 minutes. Cool the pine nuts for 20 minutes. Use a rolling pin to shell the pine nuts.

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Put as many unshelled pine nuts as you want to roast into a colander or fine mesh strainer. Rinse them with cold water and then discard any that are discolored or cracked. You can purchase unshelled pine nuts at local health food stores, grocery stores, or online. If you'd like to make slightly salted pine nuts, similar to salted sunflower seeds, stir 1/4 cup (60 g) of sea salt into 2 cups (470 ml) of water until the salt dissolves. Stir the pine nuts into the bowl with the solution and let them soak while the oven preheats. If you don't want salty pine nuts, you can skip this step. Tear a sheet of parchment paper and lay it on a rimmed baking sheet. If you soaked the pine nuts, drain them. Then spread your pine nuts on the baking sheet so they're in a single layer. If you don't have parchment paper, you can roast the pine nuts directly on the baking sheet. Put the baking sheet in the oven and roast the pine nuts until they begin to pop. Stir the pine nuts after 10 minutes and leave them to cook for another 10 minutes if they haven't popped. If you soaked the pine nuts in a salt solution, it may take closer to 30 minutes of total roasting time before the pine nuts are done. Turn off the oven and remove the pine nuts. Transfer the pine nuts to a cold baking sheet or lift up the sheet of parchment paper and set it on a wire rack. Leave the pine nuts to cool completely. Keep the pine nuts in a single layer as they cool. Spread the cooled pine nuts onto a clean dish towel and fold the towel over so the pine nuts are covered. Press down on the pine nuts with a rolling pin. You should hear the shells cracking. Then fold back the towel and pick the toasted pine nuts out of the shells. Enjoy the toasted pine nuts right away or put them in an airtight container. Store them at room temperature for up to 1 week or refrigerate them for up to 6 months.


Preheat the oven to 350 °F (177 °C). Place the halves or slices of pumpkin onto a baking dish. Bake the pumpkin at 350 °F (177 °C) for 45 minutes or until tender. Remove the pumpkin from the oven and let cool 15-30 minutes. Scrape the pumpkin flesh from the skin with a spoon. Eat the pumpkin flesh or use it as an ingredient in a dish.

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Turn on your oven to start preheating it. Preheating the oven will give the pumpkin a more even cook. Use a standard baking dish made of aluminum or glass to bake your pumpkin. Place the pumpkin pieces skin side down. Once your oven is preheated, slide the baking dish with the pumpkin slices into the middle rack. At around 45 minutes, poke the flesh of the pumpkin with a fork to see if it’s tender. Your fork should slide in and out of the pumpkin with ease, and you should be able to scrape the soft flesh from the skin. If you're baking smaller pumpkin slices, check on them around the 30-minute mark. Remove the baking dish from the oven and lay it out on a flat surface to cool. After waiting for 15-30 minutes, touch the flesh of the pumpkin to make sure that it's cool enough to handle with your hands. The pumpkin flesh is the soft inner part of the pumpkin that is used as an ingredient in many pumpkin dishes. Avoid eating the skin, as it tastes bitter. At this point, you can sprinkle some salt, sugar, or cinnamon on your pumpkin flesh or eat it without any seasoning. Most people, however, will use the pumpkin flesh as an ingredient in another dish like pumpkin puree or pumpkin pie.  You can also store the pumpkin for up to a week in the refrigerator or freeze it for up to 6-8 months.  You can also use the baked pumpkin flesh to make pumpkin cookies, muffins, pancakes, pumpkin spice lattes, or a pumpkin bundt cake.


Preheat the oven to 350 °F (177 °C). Put the claws in a large, shallow pan. Put hot water in the pan and cover. Bake the crab for 8 to 10 minutes. Remove the pan from the oven when the timer is up.

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This usually takes several minutes. The oven will beep when the temperature inside has reached 350 °F (177 °C). Lay the claws flat in the pan. While it is okay for the claws to touch, do not allow them to overlap or lay on top of one another. Depending on the number of claws you want to cook, you may need to use multiple cooking sheets. Use about 1⁄2  c (0.12 l) of water, or enough to cover the bottom of the pan. The water should not be boiling hot. Cover the pan with aluminum foil. The pan should be wrapped tightly so juices will not spill over. Set a timer on the stove, your phone, or a regular kitchen timer. This will ensure you are alerted when it's time to take the claws out of the oven. Most seafood merchants sell the claws precooked. Thus, you will actually be re-heating them, which is why you want to be careful not to leave the claws in the oven for too long. Place the pan on top of the stove or several pot holders. At this point, you can place the claws on a plate and serve.


Preheat the oven to 350 °F (177 °C). Spread most of the Fritos in a baking dish. Cover with chili. Bake for 15 minutes. Top with other ingredients. Bake for another five minutes.

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Now's a good time to dice the onions, while you wait. Use ⅔ of the Fritos, or enough to cover the whole pan. Save the rest for the topping. You can use any kind of canned chili, or make your own using the recipe below. Optionally, add diced tomatoes, canned or fresh. Once your oven is preheated, put the casserole dish in the oven. Leave it for about fifteen minutes, until the chili is hot. For an even easier recipe, add all the ingredients on top of the chili and bake in one sitting. Spread a layer of sour cream over the chili with a spoon. Top with the diced onion, the rest of the Fritos, and the grated cheese. The Fritos on top will stay much crunchier than the Fritos at the bottom of the pan. Optionally, sprinkle the sour cream layer with shredded lettuce for a fresher taste. Return to the oven and bake a few minutes longer, until the cheese is melted. Serve hot.


Preheat the oven to 350 °F (177 °C). Spread the almonds in a single layer on an ungreased baking sheet. Place the almonds in the oven for 10-15 minutes, stirring frequently. Let the almonds cool completely before pouring into an airtight container. Store dry roasted nuts for 9 to 12 months in the pantry.

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Most ovens take about 20 minutes to heat up but it will depend on how efficient your model is. Let the oven start heating while you prepare the almonds. Trying to set the oven at a higher temperature to cook the almonds faster will likely burn the almonds or not cook them thoroughly. You don’t need to grease the baking sheet because the nuts contain so much natural oil. To help them cook evenly, make sure they are in an even layer and not piled on top of each other.  Substitute a 9 in × 13 in (23 cm × 33 cm) baking dish for the baking sheet if you'd like. If you want to coat the nuts in olive oil and other seasonings, toss them in your choice of oil and spices directly on the baking sheet or beforehand in a separate mixing bowl. Use a spatula to stir the almonds or gently shake the baking sheet to move the almonds around. Roast them until they’re golden brown and fragrant.  The almonds on the edges tend to cook faster so move them to the middle and vice versa when you stir. This allows all of the nuts to roast evenly. Check the nuts often to ensure they aren’t burning or browning unevenly. If they're cooking unevenly, stir them. If they're burnt, remove them from the oven. Storing almonds while they’re still warm increases their risk of molding or going bad because it creates excess moisture. Wait until they’re cool to the touch, then place them in a sealed plastic or glass container. You can use a resealable plastic bag or glass jar, too. Place your almonds in a cool, dark place that’s dry to keep them fresh for longer. Throw them away if you notice a rancid odor or if they taste stale.  If you coated the nuts in oil, they won’t last as long. A good rule of thumb for those is 3 to 4 weeks at room temperature. To keep the nuts for up to 2 years, place the airtight container in the freezer if it’s freezer-safe.


Preheat the oven to 350 °F (177 °C). Wash and trim the shanks. Blend the butter and herbs. Make pockets in the lamb shanks. Stuff the pockets with the butter mixture. Season the shanks. Place each lamb shank on a folded piece of aluminum foil. Add vegetables and wine to each packet. Close the packets. Bake the packets. Serve the lamb shanks.

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Wash the shanks and use a sharp knife to remove some of the larger fatty areas, but don't remove too much of the fat. It will render and contribute to the flavor of the final dish. Remove the leaves from the rosemary sprigs. Place the rosemary leaves, sage and butter in a blender or food processor, and process until fully blended. Season the mixture to taste with plenty of salt and pepper.  If you like thyme, add the leaves from two sprigs of thyme as well. Add extra rosemary or sage according to taste. Use a sharp knife to slightly separate the meat from the bone at the base of each lamb shank. Put your finger into the holes you've created to make a small pocket in each shank. Don't completely remove the meat from the bone. Just separate it enough to create a little pocket. Divide the mixture between the four shanks, using a spoon to stuff it deep into the pockets. As the shanks bake, the butter will melt and flavor them from the inside out. Rub the outside of each lamb shank with olive oil and season with salt and pepper. Tear off four large pieces of aluminum foil and fold each one in half. Place one lamb shank in the middle of each piece of foil. They should each be in an upright position, with the bones pointing up. Gather the edges of the aluminum foil around the shank and toward the bone, so that each shank is sitting in a sort of bowl shaped from aluminum foil. Make sure you use enough foil so that it won't rip. You need enough to gather the ends over the bone before putting the packets in the oven. Divide the vegetables evenly among the packets. Divide the garlic cloves evenly among the packets, too. Finally, divide the wine evenly among the packets, pouring a few glugs into each. Twist the aluminum foil around the bones so that each packet is tightly sealed. Arrange them on a baking sheet so they won't drip as they bake. Place the baking sheet in the oven and bake the packets for 2 1/2 hours. Check the meat to make sure the lamb shanks are soft and fall-apart tender; if not, return to the oven for a...


Preheat the oven to 350° (175°C). Split the squash. Blend the pie filling. Fill the pie. Bake.

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Adjust the rack to the center of the oven before heating it. Divide the squash in two, lengthwise, and remove the seeds and pulp. Place on a baking sheet, brush with melted butter, and roast for about 35 minutes, until a fork inserted in the thickest part of the stem meets no resistance. When done, remove from oven and let cool completely. When the squash is cool, scoop out  2 cups of pulp. Add pulp and all spices to your food processor (or blender), then add milk, eggs, sugar and spices, and mix until smooth and creamy. With a rubber spatula, scrape out every bit of delicious squash goodness into the shell, and smooth evenly. Place the pie on the oven rack, and bake 45 to 50 minutes, until a knife slipped into the center of the pie comes out clean. Remove, and let cool on a wire rack. Serve with whipped cream, a mug of hot spiced apple cider, a cup of coffee, or a cold glass of fresh milk.


Preheat the oven to 350°F (175° C). Tear up the bread slices into small to medium sized pieces. Drizzle the melted butter on top of the bread pieces. Sprinkle the raisins all over the pan. Measure and mix together the beaten eggs, milk, cinnamon, sugar, and vanilla in a medium sized bowl. Pour the bowl mixture all over the pan. Use a fork/spoon to lightly press the bread down. Bake for 45 minutes or until golden. Cut into pieces, serving warm with pecans or whipped cream.

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Make sure the rack you'll be using is placed in the middle of the oven. Then, place them in a greased 8" square pan. To grease the pan, butter is preferable, but non-stick spray, olive oil (a non-flavored kind), or shortening work, too. You can also cube the bread into 1" pieces if you want a uniform, classic, make-no-mistake-about-it bread pudding. What kind of bread to use? Well, that's sort of up to you. But sourdough, French, brioche, Italian, or even sweet rolls will guarantee a delicious flavor. Try to get it spread as evenly as possible, because you want every bite to have a hint of buttery goodness. Mix it up in the pan a bit if need be to immerse all the pieces. If you're using raisins, of course! You can also use 1/2 cup of another dried fruit if raisins aren't your thing. But toasted nuts (pecans, anyone?) or even fresh fruit (like a chopped apple) are to die for, too. If you're looking for a twist, the zest of a lemon or orange or 1/4 cup rum or grand marnier could do the trick. What does "milk" really mean? It can mean anything from soy to 2% to a mixture of milk and cream, if you're feeling extra decadent. The thicker and creamier it is, sure, the fattier it'll be, but it'll also be more scrumptious, too. Make sure it gets everywhere! Mix it up a bit so all sides of the bread can sop up the flavor. This helps the bread absorb the mixture and to coat all bread pieces. Mix it up slightly to spread the mixture evenly. At this stage, you can opt to put the pudding in the fridge for up to an hour to give the flavor a chance to soak into the bread. However, if your stomach is rumbling now, it can be skipped. You'll know it's done when you insert a toothpick into it and it comes out clean. Let the bread pudding cool for 10-15 minutes. You can resist for that long, right? You can also top with milk or cream to make it extra gooey. Or keep reading for some extra delicious ideas!


Preheat the oven to 350°F (177°C) and lightly butter a 3-quart casserole dish. Melt the butter in a saucepan over low heat, then whisk in the flour, salt, and pepper, and cook until it turns bubbly. Remove the saucepan from heat and slowly stir in the milk. Return the saucepan to heat, bring it to a boil, and then cook it for 1 minute. Add the ham, onion, green pepper, and cheese onto the sauce. Take the saucepan off the stove and stir in the potatoes. Pour the mixture into the prepared casserole dish. Bake the potatoes, covered, for 30 minutes, then bake them uncovered for another 60 minutes. Take the potatoes out of the oven once they are done baking, and let them stand for 5 to 10 minutes before serving.

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Stir the butter as it melts and don't let it burn or turn brown. Once the butter is melted, add the flour, salt, and pepper. Stir everything together until the mixture is smooth and no clumps of flour remain. Cook it over medium heat until it starts to thicken and bubble. Keep stirring the milk until it is completely mixed in. Removing the saucepan from heat first will prevent the milk from cooking too quickly and scorching. Stir the mixture constantly with a whisk to prevent scorching or a skin forming on top. Combine the ham, onion, green pepper (if using) and cheese in a large bowl first, then stir them into the sauce using a spatula. Keep stirring until everything is evenly combined. If you have not already done so, wash, peel, and slice the potatoes as thinly as possible, about ⅛-inch (0.32 centimeters) thick, then stir them into the sauce. Be gentle so that you don't "break" the potato slices. Keep stirring until the potatoes are evenly coated with the sauce. Spread it around with a spatula so that it covers the bottom of the dish in a thick, even layer. Make sure that there are no potato slices sticking upwards. You can cover the potatoes with the lid that came with your casserole dish, or you can use a sheet of tinfoil. The potatoes should be soft and tender once the baking time is up. If they are not fully cooked, bake them for another 10 minutes. This allows the sauce to thicken and give the scalloped potatoes and creamier texture. After this, you can serve them.


Preheat the oven to 350°F (177°C) and stand your ice cream cones up in a muffin tin. Mix together the flour, baking powder, and salt. Cream the butter in a separate bowl. Add the sugar a little bit at a time into the creamed butter. Beat in the vanilla extract, then add the eggs one at a time, beating after each one. Alternate between adding the flour mixture and the milk, mixing well after each addition. Fill the cones ½ to ⅔ of the way with the batter. Bake the cones for about 18 minutes. Allow the cupcake cones to cool completely.

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Each well gets one ice cream cone. If you cannot fit all of your ice cream cones into the muffin tin, set them aside; you can bake them in a separate batch.  Some bakers recommend cutting holes into the bottom of an aluminum foil baking tin, turning the tin upside down, and sticking the cones into the holes. Use ice cream cones that have a flat bottom as opposed to the ones that are cone-shaped; they will stand up better. Pour the flour into a large mixing bowl, then add the baking powder and salt. Stir everything together to combine, then set aside. Cut the butter into small cubes first, then put it into a separate bowl. Beat the butter until it turns smooth using an electric mixer on low speed. This will take about 2 minutes. You can use an electric stand mixer, a handheld better, or even a food processor to do this. Keep beating until the mixture is light and fluffy, about 3 minutes. Be sure to scrape down the sides of the bowl often to ensure that everything mixes in together evenly. Beat in the vanilla extract first. Next, add just one egg, and beat until combined. Add your second egg, and beat again. Make sure that there are no streaks of egg yolk left. Add one-fourth of the flour mixture into the creamed butter, and stir well. Pour in one-fourth of the milk, and stir again. Keep doing this until you have no more milk or flour left. You can do this step with a rubber spatula or using the medium-low speed setting on your beater. Each cone will take about 4 tablespoons (60 milliliters) of batter. Don't fill them all the way; you need the extra space for expansion. They are ready when a toothpick poked into the center comes out clean. If you have any leftover cones and batter, fill them up with batter, and bake them for another 18 minutes or so. This is very important. If you frost them too soon, the frosting will melt.


Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Whisk together the flour, salt, and baking soda in a large mixing bowl. Beat the butter in a separate bowl until it becomes light and fluffy. Beat the white and brown sugar for about 2 minutes. Whisk in the vanilla extract and the milk. Beat in the flour mixture. Fold in the chocolate chips using a rubber spatula. Chill the dough in the fridge for 30 minutes, if necessary. Roll the dough into 1-inch (2.54 centimeters) balls and place them onto the baking sheet. Gently flatten each ball until they are about ½-inch (1.27 centimeters) thick. Bake the cookies for 10 to 12 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack.

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If you don't have parchment paper, you can lightly coat the baking sheet with nonstick cooking spray instead. Mixing your dry ingredients together separately ensures that everything gets evenly mixed together later on. Set the bowl aside when you are done. You can do this using a whisk or an electric mixer. You can also use a food processor fitted with whisks as well. If you are vegan, you can use "vegan butter" instead. You might find it easier to mix if you add the sugar in a little bit at a time. You want the sugars and butter to be evenly combined. Keep whisking until everything is evenly combined. If you are vegan, you can use a non-dairy milk, such as almond or soy. At this point, the mixture will start to stick together to form a ball. If you were using a whisk, you might want to switch to a rubber spatula at some point. You can use more or fewer chocolate chips than what the recipe calls for, depending on your personal tastes. You can also use chocolate chunks for something more rustic instead. If you are vegan, use either "vegan" chocolate chips, or cocoa baking chips; those are typically made from pure cocoa and do not contain any dairy. If the dough is too soft and oily, you'll have a hard time with the next step. In this case, wrap the dough up with plastic wrap, and stick it in the fridge for about 30 minutes, or until it hardens back up again. Make sure that the balls are a few inches/centimeters apart, as they will spread while baking. You can do this using the bottom of a cup or your palm. Don't flatten them too much, however; you still want them to be dome-shaped, like mushrooms. Remember, they will flatten and spread while being baked. They are ready when the edges turn golden brown. Use a spatula to transfer the cookies from the baking sheet to the wire rack. Let them finish cooling completely before serving them.


Preheat the oven to 350ºF/180ºC. Grease a small cake pan or muffin tin. Cook the bacon until crispy. Mix the ingredients in a medium bowl. Press the mixture into the prepared pan. Bake the meat cake for 45 minutes. Ice the cake with cream cheese.

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This recipe makes a small cake in a serving size suitable for your dog and a friend. If you have more canine guests, you'll want to double the recipe. You may do this in the microwave or on the stovetop. When the bacon is crispy, place it on a paper towel to drain the grease. Crumble the bacon into the bowl, and add the ground beef, cooked barley or rice, carrot and egg. Use a spoon to thoroughly mix the ingredients together.  You know best what your dog finds tasty. Feel free to add a handful of other vegetables your dog likes to "sweeten" the cake for him or her. You could also add herbs for some gourmet flair. Add a tablespoon of chopped parsley if you know your dog likes the taste. Use your fingers to press it evenly into the pan. Use the back of a spoon to smooth the top. The beef should be fully cooked at this point. Remove the cake from the oven to allow it to cool, then invert it onto a plate. You may have to run a knife around the edges to help loosen the cake. Wait until the cake is mostly cool, or the cream cheese will melt.


Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Bake for 15 to 20 minutes. Let cool. Enjoy.

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To save time, begin preheating the oven while the conchas rise. Ideally, the oven should be ready a little before or as soon as the rolls have finished rising. Place both baking sheets into the preheated oven, placing them on the middle rack if possible. Allow the rolls to bake until the bread turns a light golden brown color.  Work gently as you place the dough in the oven. If you move the rolls around too recklessly, you could partially deflate them. Pay attention to the color of the bread dough and not the color of the topping. Since the topping has been colored with cocoa powder and food coloring, it will be harder to see any browning on it. The golden brown color should be much easier to spot on the bread itself, though. Remove the conchas from the oven and let them cool for 5 minutes on their baking sheets. Lift them from the baking sheets and transfer them to a wire cooling rack to finish the cooling process. At this point, the conchas are ready to eat and enjoy. You can eat them while they are still a little warm, or you could wait until they have cooled to room temperature. If you decide to save any conchas for later, let them cool completely to room temperature first. Place the cooled rolls into an airtight container and store them at room temperature for a few days.


Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Combine the milks. Add the eggs. Add the macapuno strings. Gradually add the sweet rice flour. Add the remaining ingredients. Pour the batter into the prepared baking sheet. Cook until done. Cool and serve the cake.

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Prepare a 13-inch by 18-inch by 1-inch (33-cm by 46-cm by 2.5-cm) baking sheet by lining it with parchment paper. Note that the modern version of this recipe does not use banana leaves like the traditional version uses. In a large mixing bowl, combine the coconut milk, condensed milk, and melted butter using an electric mixer. Note that as you beat the ingredients together, in this step and in later steps, you should periodically scrape the sides of the bowl with a spatula to ensure that all of the ingredients are being mixed into the batter equally. Add the eggs to the batter one at a time, beating after each addition until combined. Mix these coconut strings into the batter one can at a time. Beat after each addition to combine. Do not drain the syrup from the cans of macapuno. You should add the entire contents of the cans, syrup, coconut strings, and all. Add the rice flour to the batter in 1/2 cup (125 ml) amounts, beating well after each addition to combine. Do not add the mochiko flour all at once. If you do, the batter will become very clumpy, and you might not be able to smooth it out again even after prolonged beating. Pour in the brown sugar and finely chopped almonds, then beat into an even consistency. When done, add the vanilla extract, and beat quickly to mix it into the rest of the batter. Quickly inspect it to make sure that there are no air bubbles or lumps. If you notice any air bubbles, remove them by gently tapping the bottom of the pan against the counter. Bake the cake for roughly 45 minutes, or until it turns a light brown. Sprinkle a little cinnamon over the cake in an even pattern, then continue to bake it for another 2 to 15 minutes, or until it turns golden brown. The center of the cake should be set when it is ready to come out of the oven. Check the center by inserting a toothpick directly into the center of the cake. If it comes out clean, the cake is ready. Remove the cake from the oven. Lift the parchment paper off the baking sheet, lifting the cake with it, and allow the cake...


Preheat the oven to 375 °F (191 °C) and oil a baking sheet. Brush the falafel with olive oil and bake them for 25 to 30 minutes. Remove and serve the easy falafel.

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Pour a little drizzle of olive oil over a baking sheet. Then use a pastry brush to spread the oil across the entire sheet so there's a thin layer of oil. The olive oil will prevent the falafel from sticking to the pan as it bakes. Drizzle a little more olive oil over the tops of the falafel and put the baking sheet in the preheated oven. Carefully flip the falafel halfway through the baking time and cook the falafel until they're browned and crisp on both sides. If any of the falafel fall apart as you're flipping them, gently press them back together. Turn off the oven and transfer the falafel to a serving platter. You can eat them warm or at room temperature. Consider stuffing the falafel inside a pita and drizzling a little tahini dressing on it. Store leftover falafel in an airtight container in the refrigerator for up to 5 days.


Preheat the oven to 375 °F (191 °C) and put the hens in a roasting pan. Bake the hens for 1 hour and baste them at the halfway point. Remove the hens once they reach 165 °F (74 °C). Cover the hens and rest them for 5 minutes before serving.

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Lay a wire rack in the bottom of a big roasting pan and place 6 Cornish game hens on it. If you don't have a wire rack that fits the pan, bunch up a few pieces of aluminum foil and place these on the bottom of the pan. You can easily cut this recipe in half or a third if you only want to make 2 or 3 hens. Keep in mind that the cooking time won't change. Put the roasting pan in the preheated oven and bake the hens for 30 minutes with the lid off. Then, dip a basting brush into the reserved sauce and brush it over the hens. Cook the hens for 30 more minutes.  The hens should become golden brown once they've finished cooking. For even crispier skin, brush the hens frequently during the last 30 minutes of roasting time. Once you think the hens have finished cooking, insert an instant-read meat thermometer into the thickest part of a hen's thigh. The temperature should read at least 165 °F (74 °C) before you take the hens out of the oven.  Stuffed Cornish game hens may take an extra 20 to 30 minutes to roast. If you stuffed the hens, you'll also need to check the stuffing temperature to see if it's reached 165 °F (74 °C) as well. Lay a sheet of aluminum foil over the hens in the roasting pan and let them sit for 5 minutes. The juices will redistribute within the meat and the hens will finish cooking. While you wait, consider dishing up sides to serve with the hens, such as roasted vegetables, mashed potatoes, or cornbread. Store the leftover Cornish game hens in an airtight container in the refrigerator for up to 3 to 4 days.


Preheat the oven to 375 °F (191 °C). Arrange the zucchini meatballs on a nonstick baking sheet. Brush the meatballs with a coat of olive oil. Bake for 20–25 minutes. Pan fry the meatballs instead.

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Set the oven to convection and make sure the center rack is clear. Let the oven begin warming up while you finish preparing the meatballs. Keeping the temperature relatively low will prevent you from accidentally burning the cheese and breadcrumbs. Lay out the meatballs in rows. Leave an inch or two of space between each to allow heat to circulate properly.  Use a deep or rimmed baking sheet in case the meatballs slide around while in the oven.  If you’re not using a nonstick baking sheet, grease it with cooking spray first. Dip a basting brush in the oil and lightly go over the tops of the meatballs. Oil will help the meatballs cook up nice and crisp and give them a crusty golden-brown exterior. Olive oil will provide the most complementary flavor to the seasonings in the meatballs. Place the meatballs in the oven and set a timer. Keep an eye on them as they bake so they don’t get too done. If you wish, you can turn the meatballs over at the halfway point, though convection heat should help them cook evenly throughout.  Remove the meatballs from the oven and use a pair of tongs or fork to gently nudge them over. Give the meatballs a few minutes to cool before serving them. If you’d prefer your meatballs to have a crispier texture, or if you’d like to shave a few minutes off the cook time, you also have the option of frying them on the stovetop. Cover the bottom of a large skillet with half an inch of olive or canola oil. Drop in the meatballs and pan fry for 3–5 minutes on each side until brown.  Set the pan fried meatballs on a layer of paper towels to absorb excess oil as they cool. Panko breadcrumbs hold up better to frying than other varieties.


Preheat the oven to 375 °F (191 °C). Cut the pork into 4 1 to 1.5 in (2.5 to 3.8 cm) chops on a cutting board. Rub salt and black pepper all over each pork chop. Heat 1 tablespoon (15 ml) of oil in a skillet. Lay the chops in the skillet and sear them for 3 minutes on each side. Place the skillet in the oven for 10 minutes, until the pork is 145 °F (63 °C). Remove the skillet from the oven and let the pork rest for 5 minutes.

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Since it typically takes an oven 20 to 30 minutes to reach the right temperature, do this before you begin preparing the pork. Older ovens may take longer to heat up. If you forget to turn your oven on, you can speed up the preheating by setting it to 375 °F (191 °C) on the full broil setting. Then, turn it to the regular bake setting once it’s at the temperature. Use a sharp, non-serrated knife to slice through the loin. Keep all of your chops the same approximate thickness so they cook evenly.  You can cut your pork into thinner or thicker sections, depending on your preference. However, never cut chops that are thinner than 3⁄4 inch (1.9 cm) or they’ll be dry. Thicker chops will take longer to cook. Trim off any extra fat if you want a leaner piece of meat. Use your hands to massage the seasoning into the meat so the flavor will penetrate the chop while it cooks. Sprinkle on as much salt and pepper as you’d like.  Add other spices like garlic powder, dry mustard, or seasoned salt to create your own dry rub if you want extra flavor. Wash your hands with warm water and soap after handling the raw meat so you don’t contaminate the rest of the kitchen. Place the skillet over medium to medium-high heat so the oil doesn’t get too hot and burn the pork. It should be sizzling, with small ripples. You can use any type of oil you’d like, such as olive, avocado, or vegetable.  Make sure to pick a skillet that is oven-safe. Look for one that’s cast iron, aluminum, stainless steel, glass, or ceramic. If the oil is spitting or smoking, it’s too hot. Remove the skillet from the heat for a few seconds to let it cool down. The pork chops should be slightly brown on both sides after searing. Use a spatula to flip them in the skillet. They don’t need to be cooked all the way through, since the oven will finish the cooking process. You may notice a little smoke when you place the pork in the skillet. That’s normal as it’s the reaction of the oil hitting the meat. Stick a meat thermometer in the center of the chop to get the...


Preheat the oven to 375°F (190°C). In a small bowl, mix together the seasonings briskly with a fork, then set them aside. Stack 2 to 3 tortillas on top of each other. Cut the tortillas into ¼ to ½-inch (0.64 to 1.27 centimeters) wide strips. Toss the strips with vegetable oil. Add in your seasoning and toss the strips again. Spread the strips out in a single layer on two large baking sheets. Bake the strips for 10 to 15 minutes, or until they turn golden brown. Let the strips cool on the baking sheet before serving them. Finished.

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If you'd like, you can also line two baking sheets with parchment paper. While not completely necessary, this will allow for easier clean up at the end. Put 2 teaspoons of chili powder, ½ teaspoon of ground cumin, and ¼ to ½ teaspoon of cayenne pepper or ground red pepper into a small bowl. Add a dash of salt, then mix briskly together with a fork. Set the bowl aside. If these seasonings do not appeal to you, here are two other alternate seasonings you can try:  Fiesta-Lime: 3 tablespoons lime juice 1 teaspoon ground cumin 1 teaspoon chili powder 1 teaspoon salt   Garlic and Onion: 2 teaspoons chili powder ⅓ teaspoon onion powder ⅓ teaspoon garlic powder ⅓ teaspoon salt ⅓ teaspoon ground black pepper ¼ teaspoon cayenne pepper If you'd like to make smaller strips, cut the tortillas into quarters now using a sharp knife or a pizza cutter. At this time, you can also stack the remaining tortillas so that they will be all ready for you. These narrow strips will make perfect garnishes for soups, salads, beans, and other dishes. If you'd like to make more chip-like strips that you can scoop up salsa with, cut them into 1-inch (2.54 centimeters) wide strips instead. Pour the oil into a bowl, and dump the strips in. Gently toss the strips until they are all evenly coated with oil. You can do this using your hands or a pair of salad tongs. Keep tossing until the strips are evenly coated with seasoning. Make sure that the strips are spread evenly and that they are not clumped together. If any of the strips are covered, they won't bake evenly. You can bake the sheets in the oven one at a time, or you can bake them at the same time. If you are baking both sheets at the same time, rotate them halfway through the baking process. This will ensure that the strips get baked the same amount. You can toss them over a salad or soup, or serve them alongside some black beans. If you made the wider, chip-like strips, you can serve them with some salsa, guacamole, or your favorite dip.


Preheat the oven to 400 degrees F (204 degrees C).

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On a cutting board, use a sharp chef's knife to cut the squash in half from top to bottom. Remove the stem first if it is still intact.


Preheat the oven to 400 degrees F (204 degrees C). Rub the mixture over the surface of the meat. Reduce the oven temperature to 350 degrees F (176 degrees C). Make the sauce. Slice up the lamb and transfer it to a serving dish.

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In a small bowl, combine the lemon juice, rosemary, garlic, salt, and pepper. Mix the ingredients together. Place the lamb in a baking dish and roast it in the oven for 30 minutes. Continue to cook the lamb for an additional hour (meat will be medium-rare). Allow the meat to rest for 10-15 minutes before carving and serving. Heat a skillet over medium-high heat, and then add the herbs, onions, and pan drippings. Mix in the chicken stock and wine, and continue to heat the ingredients until a sauce has formed. Scrape the bottom of the pan occasionally with a wooden spoon. Drizzle the herb sauce on top and enjoy!


Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Arrange the sausages on the pan. Bake until cooked through. Serve warm.

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Meanwhile, prepare a shallow baking pan or baking sheet by lining it with parchment paper.  The parchment paper prevents the sausages from sticking while also absorbing some of the excess fat that renders off during the cooking process. If you cannot use parchment paper, place a metal cooling or baking rack on top of the baking sheet instead. The rack will allow the excess fat to drip off during the cooking process, preventing the sausages from baking in that fat. Line up the sausages on the baking sheet, arranging them in a single layer and leaving at least 1 inch (2.5 cm) of space between them.  You can cook breakfast sausage links and breakfast sausage patties using this method. The exact baking times may vary, but the overall process should remain the same for both types. Roll breakfast sausage can be cooked using this method, as well. Slice the roll into 1/2 inch (1.25 cm) patties and treat those patties as you would treat the pre-formed version. Place the sausages in the preheated oven. Cook sausage patties for 15 to 16 minutes; cook sausage links for 20 to 25 minutes.  Both links and patties should be turned once halfway through the cooking process to promote even browning on both sides. When ready, the sausages should be browned throughout and the juices should run clear. The internal temperature at the center of each portion should be a minimum of 160 degrees Fahrenheit (70 degrees Celsius). Remove the sausages from the oven and transfer them to individual serving plates. Enjoy them while they're still hot.  If the sausages are still too greasy for your liking after removing them from the oven, you can blot away any excess grease using clean paper towels. Any unused sausage can be refrigerated for 1 or 2 days, or frozen for up to 1 month.


Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Drain and rinse the canned chickpeas. Gently remove the skins from the chickpeas. Toss the chickpeas in olive oil. Spread the chickpeas out onto the prepared baking sheet. Roast until golden brown and crunchy. Season as desired and enjoy.

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Prepare a baking sheet by spraying it with nonstick cooking spray. You could also grease the baking sheet with shortening or cover it with a layer of aluminum foil or parchment paper. Pour the contents of the can through a strainer to separate out the liquid. Rinse the chickpeas, still in the strainer, under running water for 30 to 60 seconds.  You could also drain the liquid from the beans using the lid of the can. Partially crack the lid open just enough so that liquid can escape but chickpeas cannot. Tip the can over a sink and let the liquid drain out through this gap. Drain out as much liquid as possible before opening the lid all the way. You can also add water to the drained can and swish it around to help rinse the beans. Place the lid over the can so that there is a small gap and pour out the rinsing water through this gap. Note, however, that proper rinsing through a strainer is still the recommended method. Lay the chickpeas out in between two layers of clean paper towels. Gently roll the chickpeas around with the top paper towel to remove any remaining, excess water and to peel off loose skins. Be careful as you press on the chickpeas, however, since you do not want to accidentally crush them by using too much force. Dump the chickpeas into a medium mixing bowl and drizzle the olive oil over them. Gently toss the chickpeas around with a mixing spoon or clean hands to coat them all in the oil. The oil will add flavor to the chickpeas, but it will also help them to develop a pleasant color and texture while roasting in the oven. Transfer the coated chickpeas to the baking sheet, spreading them out in a single, even layer. Make sure that the chickpeas are kept in a single layer. The beans need equal exposure to the heating elements in order to cook evenly. This should take about 30 to 40 minutes in your preheated oven. Pay close attention to the chickpeas as they cook so that you can remove them if they appear to be burning. Sprinkle the salt and garlic powder over the toasted chickpeas and toss them...


Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Place the sausage links on the baking sheet. Cook the sausages in the preheated oven. Remove the links from the oven once they start to brown.

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Line a shallow baking sheet with nonstick aluminum foil. Line them up side by side, leaving space in between each link. Space the links apart as evenly as possible. Place the baking sheet on the middle rack of the oven to ensure even cooking. Bake for 20 to 25 minutes. Note that thicker sausages may need to bake longer. Extremely large or thick links may need to be baked anywhere from 40 to 60 minutes. If cooking them this long, however, you should turn the sausages at least once. The tops of the Italian sausage links should be lightly browned, but not charred.


Preheat the oven to 400 degrees. Melt the butter. Cut the biscuits. Dress the biscuit pieces. Arrange the biscuit pieces in a baking dish. Bake the bread.

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Place it in a small saucepan and heat it until melted. You could also heat the butter in the microwave in a microwave-safe dish. When the butter is melted, place it in a large mixing bowl. Remove the biscuits from the tube. Place them on a cutting board and slice them into fourths.  You can slice the biscuits in half, rather than into fourths, if you prefer larger pieces of monkey bread. Leave the biscuits whole for even larger pieces. Put the biscuit pieces in the bowl with the butter. Pour the cinnamon and sugar into the bowl. Use tongs or two spoons to toss the biscuit pieces in the butter, cinnamon and sugar until they get completely coated.  If you want to make savory monkey bread, substitute chopped rosemary and minced garlic for the cinnamon and sugar. Sprinkle in chocolate chips or add 1/2 cup of maple syrup for a different spin on this monkey bread. Use a spoon to transfer them from the mixing bowl to a baking dish such as a cake pan. Use a larger pan if you want monkey bread with crispy edges. For gooey monkey  bread, use a smaller, deeper pan. Place the dish in the oven and bake the monkey bread for about 10 minutes, or until the top is flaky and golden brown. Remove it from the oven and let it cool for a few minutes before serving. Have guests pull off pieces when they're ready to eat.


Preheat the oven to 400 degrees. Mix the ingredients. Form the mixture into meatballs. Cook the meatballs. Finished.

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Place the meat, the spices, the onion and garlic, the tomato paste, the egg and the breadcrumbs in a large mixing bowl. Mix all of the ingredients together using clean hands. Knead the mixture for several minutes until everything is thoroughly combined. Scoop some of the mixture into your hand and use both hands to roll it into a ball. Place the meatball on a nonstick or greased baking sheet. Continue making balls of the same size until you've finished forming the rest of the mixture into meatballs.  To make it easier to create balls of the same size, use a small ice cream scoop or a measuring cup. Use a pan with high sides to prevent the meatballs from rolling off. Place the baking sheet in the oven and cook the meatballs for 15-20 minutes, or until they are golden brown. Remove them from the oven and serve with  marinara sauce.


Preheat the oven to 400 degrees. Rub the potatoes with oil and place them on a baking sheet. Bake the potatoes for one hour. Remove the potatoes from the oven and cut them in half lengthwise.

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Turn your oven on to “bake” and set it to 400 degrees. As it is heating up, run through your ingredients to make sure you have everything you need. For an average serving of twice-baked potatoes, you’ll need 4-5 large russet potatoes, olive or canola oil, milk, butter, sour cream, bacon, sharp cheddar cheese and diced green onions.  This recipe will serve approximately 8-10 people. Use more potatoes and increase the amount of other ingredients proportionately to serve more people. Start by washing the potatoes and removing any dark or bruised spots. Coat the outside of the potatoes with a liberal amount of olive or canola oil. Oiling the potatoes will allow them to cook faster, and will also make the skins crispy. Arrange the potatoes on a large baking sheet. The shells of twice-baked potatoes are packed with nutrients and can be eaten along with the rest of the potato, much like potato skins. Put the potatoes in the preheated oven on the center rack. Bake them for one hour or slightly longer until they are cooked through. Since you’ll be scooping out the contents of the potatoes to make the filling, they’ll need to be done and slightly soft. The outside of the potatoes should give a little to the touch when they’re fully cooked.  Larger potatoes will need to cook longer, whereas smaller potatoes will get done faster. For this reason, it’s better to test the potatoes by feel rather than simply timing them. To make the best use of your time, begin cooking the bacon, shredding the cheese, dicing the onion or preparing other dishes as the potatoes are baking. After the potatoes have finished, take them out of the oven. Let them sit for a few minutes to cool until they’re ready to be handled. When the potatoes have cooled sufficiently, use a sharp kitchen knife to cut each of them in half lengthwise and place them back on the baking sheet, skin-side down. Each potato will produce 2 twice-baked potatoes after it’s been halved and stuffed.


Preheat the oven to 400 degrees. Season the yams. Make the syrup. Test the yams. Add the syrup. Serve.

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Place the chopped yams in a roasting tray and toss them with oil, salt and pepper to thoroughly coat. Place a saucepan over a medium-high heat. Add the sugar, water, lemon juice, sherry, vanilla and maple syrup. Bring to a boil and simmer for 2-3 minutes. Remove from heat and set aside until the yams are done. Keep checking on the yams, making sure that they do not burn on the bottom by turning them over occasionally. At around 20-25 minutes, test them with a knife to see if they are cooked. The knife should enter easily without resistance. At this point, transfer them to the oven-proof dish. Pour the syrup over the sweet potatoes and return them to the oven. Let them warm through, giving the syrup time to caramelize. This should take about 25 minutes. Finally, remove from the oven. Your yams are almost ready for the table. All that is left is to sprinkle them with some toasted almonds. They will go well with turkey or ham.


Preheat the oven to 400 °F (204 °C) and grease a baking sheet. Spread the cauliflower on the sheet and bake it for 20 to 25 minutes. Cook the florets for 3 to 5 minutes.

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Spray the rimmed sheet with nonstick cooking spray or line it with a piece of aluminum foil. If you don't have a baking sheet, use a large roasting pan. Arrange the florets so they're in a single layer and put the sheet in the oven. Roast the cauliflower until it's tender when you poke a piece with a fork. As the cauliflower cooks, the tops brown slightly. Return the sheet of cauliflower to the oven and roast the cauliflower until the parmesan melts. Remove the florets and serve them while they're hot. Store leftover cauliflower in an airtight container for up to 5 days.


Preheat the oven to 400 °F (204 °C) and line a sheet with parchment paper. Bake the turkey meatballs for 15 to 20 minutes. Serve the turkey meatballs with noodles or bread.

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Get out a rimmed baking sheet and tear off a piece of parchment paper. Lay it on the baking sheet and set it aside. Although you don't have to use the parchment paper, it will prevent the meatballs from sticking to the sheet and it will make clean up easier. Leave the turkey meatballs to cook until they reach an internal temperature of 165 °F (74 °C) with a meat thermometer. The meatballs should become a rich brown color. Remove the sheet of meatballs from the oven and spoon them into warm pasta sauce. Then serve the turkey meatballs with cooked pasta, steamed rice, or crusty bread. Store the leftover meatballs in an airtight container for up to 3 to 4 days.


Preheat the oven to 400 °F (204 °C). Add the cheese. Bake the pizza.

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The oven should be piping hot before you start cooking the pizza. Sprinkle mozzarella cheese over the toppings. Layer it on thick if you like it that way, or add a thin layer if you're going for a lighter pizza. Use Cheddar if you like. Place the pizza in the oven and have it bake for about 20 minutes, or until the crust is golden brown and the cheese is melted. Remove it from the oven and allow it to cool for a few minutes before slicing.


Preheat the oven to 400° F (~204° C). Place the hot dogs on a baking tray or roasting pan. Serve the hot dogs.

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This method of cooking hot dogs results in juicy, blackened hot dogs. They taste about as close as you can get to grilled hot dogs without the inconvenience of lighting up the grill. The hot dogs will drip as they release juices, so you may want to line the pan with aluminum foil for easy clean up. Carefully take the hot dogs out of the oven and place them on buns. Oven-roasted hot dogs pair wonderfully with chili and cheese. Scoop chili on top and sprinkle on some cheese, then serve the hot dogs with forks.


Preheat the oven to 400°F (200°C). Divide the squash lengthwise. Butter up the butternut. Season to taste. Roast the squash. Quarter and serve.

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Scoop out the seeds and pulp as you would a pumpkin and discard, then place the squash on a baking sheet, flesh-side up. Brush each squash half with melted butter, mopping the cavity of each squash liberally. You can also use olive oil instead of butter, or a mixture of both. The beauty of butternut squash is how adaptable it is to various spices and seasonings. Here are a few suggestions:  Brown sugar and cinnamon: add from one teaspoon to one tablespoon (to taste) brown sugar to each squash section, then sprinkle ground cinnamon over all. Salt and pepper: Add fresh-ground pepper and salt to each squash, to taste. This is very simple, and very delicious, enhancing the natural sweetness of the squash. Ras el hanout. Visit your local spice market, and pick up some of this versatile Moroccan blend of up to 30 herbs and spices. Sprinkle it liberally over the buttered squash, and add salt and pepper as desired—though it's not necessary. Pop your prepared butternut into the oven, and let roast for 25 to 30 minutes, until a fork inserted into the thickest part meets no resistance. Divide the squash lengthwise again, and serve with grilled stuffed pork chops, roasted chicken, or all by itself.


Preheat the oven to 400°F (200°C). Mix all of the dry ingredients in a bowl. Cut the butter into small cubes and add it to the flour mixture. Mix the butter and flour mix until it resembles a coarse, crumbly meal. Pour the cream or half-and-half into the dough a little bit at a time and mix it. Cover the dough with plastic wrap and put it into the refrigerator. Prepare your egg wash. Cut the dough in half and put one of the halves back into the fridge. Transfer the dough onto a lightly-floured surface and roll it out. Cut the scones using a knife or cookie cutter. Transfer the scones onto a baking sheet. Brush the scones with the egg wash. Transfer the scones into the oven and bake for 15 to 20 minutes. Cool the scones on a wire rack. Serve the scones.

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Make sure that there is nothing inside your oven and that the baking rack is positioned in the center. Pour the flour, baking powder, baking soda, sugar, and salt into a large bowl and stir with a fork or whisk until everything is well-blended.  For less-sweet scones, use 3 tablespoons of sugar. For sweeter scones, increase the sugar to 1/3 cup (65 grams). For savory scones, omit the sugar. Cutting the butter will make it more manageable and easier to mix. You can use a pastry blade or your hands. The crumbles should be roughly the size of peas. Do not over-work the dough, however; this will result in tough, overly-dense scones. To make chocolate chip scones, add ½ cup (90 grams) of semi-sweet chocolate chips and stir. For more ideas on what you can add in, click here. Start with a few tablespoons of the liquid, and keep adding and stirring until the dough starts to come away from the sides of the bowl and clump up. You may end up using a little less/more than ½ cup (120 milliliters) of your liquid. To give your scones a little more flavor, consider adding 1 teaspoon of vanilla extract to the cream or half-and-half. Leave it there for 15 to 20 minutes. This will give the butter enough time to cool back down, making the dough easier to handle later on. Mix one egg with ¼ cup (60 milliliters) of cream, half-and-half, or milk. Beat the mixture with a fork or whisk until the yolk is all broken up and there are no streaks. You will be spreading this on your scones later on. You are cutting the dough in half so that you don't end up over-rolling the dough, which could lead to a tough pastry. Putting the dough back into the fridge will prevent it from becoming too soft too soon. Be sure that you cover the dough going back into the fridge with some plastic wrap. Make it somewhere between ¾ to 1 inch (2 to 2.5 centimeters) thick, but not thinner or it will not rise enough. Keep in mind, however, that the thicker your dough is, the longer it will need to bake. You can create a line in the centre of your scones to cut...


Preheat the oven to 400℉ (200℃). Prepare a baking sheet with shallow sides by covering it with nonstick aluminum foil. Transfer the fillets to the baking sheet. Remove the fillets from the oven and serve them immediately.

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Set your oven’s temperature and wait for the appliance to reach the proper heat. Although it may be tempting to start cooking the fish as soon as possible, it’s important to let the oven hit the desired temperature first. If you set it to something lower, there’s a chance that the salmon won’t cook properly. Make sure that the foil is covering the entire surface of the pan, or at least the parts that the salmon will be sitting on. If necessary, use scissors to trim the foil so that it fits the pan exactly. Coat the pan with nonstick cooking spray if you don't have aluminum foil on hand. Move each piece of salmon onto the prepared baking tray, leaving at least 1 inch (2.5 cm) of space between them. If the salmon fillets have skin on them, have the skin be touching the line of foil on the pan. Pair the fillets with a softer side dish, like roasted potatoes. If you’re aiming to create a more savory meal, include a vegetable like asparagus instead. Feel free to squeeze some fresh lemon juice over the meal for an extra zing. While the fillets don’t have to be eaten right away, they’ll taste delicious coming fresh from the oven. Refrigerate the fillets by putting them on a plate and wrapping them in plastic. Make sure that each piece has cooled before doing this. Your salmon will stay fresh for about 3 days!


Preheat the oven to 425 °F (218 °C) and prepare the foil. Rinse and dry the frozen tilapia. Arrange the fish on the foil with butter and lemon slices. Mix together the chopped vegetables with olive oil and seasonings. Top the fish with the vegetable mixture and seal the foil packets. Bake the foil packets for 30 to 40 minutes. Remove and serve the tilapia with vegetables.

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Get out 4 sheets of heavy duty aluminum foil that are 20-inches (50-cm) long and lay them on your work surface. Spray the non-shiny side of the foil with cooking spray or brush them with a little olive oil to keep the fish from sticking. If you're using regular foil, you may need to double the the foil so it's sturdy enough to contain the tilapia and vegetables. Get out 4 frozen fillets of tilapia and run them under cold water. Set them on a plate and use paper towels to pat them dry. If you're using thawed fish, you don't need to rinse and dry the fish. Lay 1 fillet of frozen tilapia in the center of 1 piece of foil. Repeat this for each fillet. Sprinkle the fish with salt and pepper according to your taste. Get out 2 tablespoons (28 g) of butter and slice them into thin pieces. Top each of the fillets with some of the butter and 2 slices of the lemon. Put 1 thinly sliced zucchini, 1 sliced bell pepper, 1 chopped tomato, and 1 tablespoon (8.5 g) of drained capers into a mixing bowl. Drizzle 1 tablespoon (15 ml) of olive oil over the vegetables and sprinkle 1 teaspoon (5.5 g) of  salt and 1/4 teaspoon (0.5 g) of black pepper over them. Stir the vegetables until they're combined. Substitute your favorite vegetables for any of these listed here. For example, use a summer squash instead of a zucchini or tomato. Scoop 1/4 cup (40 g) of the vegetable mixture on top of each fillet of fish. Fold both of the long sides of foil up towards the middle. Fold the sides together to seal the the foil in the center. Roll together the ends of the packet to seal it completely shut. Set each foil packet directly on the oven rack. Cook the packets for 30 minutes and remove them from the oven to check if the fish is cooked. Carefully open a packet to let the steam escape and drag a fork over the center of the fish fillet. If it's finished cooking, it should flake easily. If not, reseal the packet and return it to the oven to cook for 5 to 10 more minutes. Turn off the oven and remove all of the foil packets from the oven. If you...


Preheat the oven to 425 °F (218 °C) and weigh the turkey crown. Butter and season the turkey crown. Lay the bacon over the top of the turkey crown. Bake the bacon covered turkey crown for 25 to 30 minutes. Remove the bacon and baste the turkey crown. Reduce the oven temperature to 350 °F (177 °C) and cook the turkey crown for 1 1/2 hours. See if the temperature is at 170 °F (77 °C). Serve the turkey crown.

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Check the package to see how much the turkey crown weighs and write it down. If the package doesn't say, weigh the turkey crown on a scale. Knowing the weight will help you calculate the cooking time. Plan on cooking the turkey crown 20 minutes for every 2.2 pounds (1 kg) and then 70 minutes on top if the turkey crown weighs less than 8 pounds (4 kg). If it weighs more, cook it 20 minutes for every 2.2 pounds (1 kg) and then 90 minutes on top. Take 3 1/2 tablespoons (50 g) of softened butter and use your fingers to rub it over the entire turkey crown. Sprinkle salt and freshly ground pepper over the top of the turkey crown. The butter will keep the turkey moist as it bakes and will make the skin crisp up. Get out 10 strips of bacon and lay each strip over the top of the turkey crown so the turkey is completely covered. The bacon will keep the turkey from drying out and will become crisp as it bakes. Set the turkey crown in a roasting tray and put it in the middle of the preheated oven. Bake the turkey crown at this high heat just so the bacon cooks completely. This should take 25 to 30 minutes. Remove the roasting tray from the oven and use tongs to take the bacon off of the turkey crown. Put the bacon on a serving plate and cover it with aluminum foil. Use a pastry brush or turkey baster to baste the turkey crown with some of the cooking juices. If you're cooking a 4 to 5 pound (1.8 to 2.2 kg) turkey crown, cook the turkey just until the juices run clear when you poke the thickest part of the turkey breast. Depending on the size of the turkey crown, you may need to cook it for an additional 20 to 30 minutes. Insert an instant-read meat thermometer into the thickest part of the turkey crown to see if it's finished cooking. If it hasn't reached 170 °F (77 °C), return it to the oven to cook for 20 to 30 more minutes before you check it again. Use a sharp serrated knife to carve the turkey crown before setting it on a platter. Arrange the reserved cooked bacon next to the turkey crown and serve them with your...


Preheat the oven to 425°F (218°C). Top the pizzas.

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Do this well before you're ready to bake the pizza, so the oven has plenty of time to get quite hot. If your oven tends to run cool, turn the temperature up to 450°F (232°C).  If you're using a baking stone or pizza stone, place it in the oven so it gets preheated as well. If you're using a baking sheet, place it in the oven at this time. Spread homemade pizza sauce (or sauce from a jar) onto the crusts. Layer on your favorite toppings, making sure not to go overboard or the crusts won't get crisp. Finish by sprinkling on your favorite type of cheese.


Preheat the oven to 450 degrees Fahrenheit (230 degrees Celsius). Combine the baking mix and water. Drop the biscuits onto your prepared baking sheet. Bake for 10 to 12 minutes. Arrange finished biscuits on a platter.

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Meanwhile, prepare a baking sheet by lining it with parchment paper or nonstick aluminum foil. Mix the baking mix and water together in a medium mixing bowl until the dough forms a ball. You can use your hands to mix the ingredients or you can use a wooden or plastic mixing spoon. If you use your hands, make sure to wash and dry them thoroughly before you touch the dough. Use 1 Tbsp (15 ml) of dough per biscuit. Place the biscuits 1 to 2 inches (2.5 to 5 cm) apart from one another to give them space to expand as they bake. Cook the biscuits in your preheated oven until they turn golden-brown. Remove from the oven when done and let them cool to the touch before handling. You can place the finished biscuits on a large serving platter or on individual serving dishes. Serve the biscuits with warm shortcut gravy.


Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius). Cook for 30 to 40 minutes in the preheated oven. Serve warm.

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Prepare a shallow baking dish by coating it lightly with nonstick cooking spray. You could also cover the dish with nonstick aluminum foil. The delicata squash should be tender enough for you to easily glide a knife through. The top should also be browned.  If you used brown sugar, the top should be caramelized.  Roasting at a lower temperature will make the squash even more tender. As such, you could also try roasting it at 350 degrees Fahrenheit (177 degrees Celsius) for a full hour. Eat the flesh of the squash directly out of the skin with a spoon or fork.


Preheat the oven to 450 °F (232 °C) and line a sheet with foil. Bake the fries for 2 to 3 minutes.

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Take a rimmed baking sheet and press a piece of aluminum foil across it. The foil will prevent the fries from sticking to the baking sheet. It's important to use a rimmed baking sheet so the fries don't slide off the sheet as you're moving them to the oven. Put the baking sheet into the preheated oven and let the fries heat up. If you're reheating skinny fries, check them once they've been in the oven for 2 minutes, but leave thicker fries in the oven for another minute.


Preheat the oven to 450° Fahrenheit (232° Celsius). Remove the dough from the refrigerator and place in a medium-sized bowl. Coat the dough with the olive oil. In a small saucepan over medium heat, combine the tomatoes and their juices. Reduce the heat in the saucepan and simmer. Shape the dough into one 12-to-14-inch round and place on a baking sheet. Brush the edges of the dough with the egg. Braid or fold the dough. Bake until it is golden brown or crisp, about 20 to 25 minutes. Transfer to a cutting board and sprinkle with basil.

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If it's been on the short side of two hours, check to see that it's adequately raised. Recover it with the plastic wrap, and let it rest at room temperature for 15 minutes. It'll be a bit more manageable when it cools slightly. Add the oregano and salt and bring to a boil. Stir it occasionally, thoroughly combining the spices. Crush the tomatoes with a wooden spoon until the sauce thickens. This should take about 10 to 15 minutes. Cover with the sauce and top it with the cheese and the meat of your choice -- pepperoni, sausage, salami and chicken all work well. But any filling you can imagine works, too. Crack it into a separate bowl, whisk it up, and brush the yolk onto the dough to give it a golden color. Don't throw it out after this step! You'll need it for the top, too. For instructions on this, scroll toward the bottom of the page. The stromboli can take very different forms, depending on your desired method. Once put together, brush the top with egg and sprinkle the Parmesan and parsley over the egg-brushed surface. These additions will fool your friends into thinking it's restaurant-made. Keep an eye on it, especially if your oven runs hot or cooks unevenly. Slice the bread into rounds and divide among individual plates. This recipe should make about 6 servings -- depending on how hungry everyone is, of course.


Preheat the oven to 500 °F (260 °C). Place the fillets in a greased baking pan. Bake the fish uncovered for 10 minutes.

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Fish requires a high baking point so that it can cook all the way through before it burns. It might take your oven a while to preheat to such a high heat, so make sure you start preheating before you prepare the fish. You can pre-grease the pan with cooking spray, butter, or your choice of oil. Place the fillets in the greased baking pan. Try not to let the fillets touch. If they do, they might not cook evenly. You can check the fish after 10 minutes. If they’re finished, the fillets will flake easily with a fork. If the fillets don’t flake easily after 10 minutes, put them in for 2 minutes longer at a time. Store any leftovers in an airtight container in the refrigerator. They'll keep for up to 3 days.


Preheat the oven to fan 180C/fan 160C/gas 4. Butter a loaf tin. Soften the dates. Blend the dates with the bananas. Mix up the batter. Fold in the eggs. Spoon the batter into the tin. Bake the loaf for 1 hour. Cool the loaf before serving.

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Use a conventional 20 x 13cm tin or a muffin tin. Boil 200ml of water in a small pot. Add the dates and let them boil for 5 minutes. Drain the dates and save the sweet liquid in a cup. Add them to a food processor or blender with 100ml of the date liquid. Blend until completely smooth. Place the nuts, dried fruit, flour, spices and baking powder in a mixing bowl and stir until combined. Add the date and banana puree as well as the rum. Stir until the mixture has the consistency of batter. Beat them into the batter one at a time until just combined with the loaf batter. Use the back of the spoon to smooth the top of the batter. The loaf is ready when a toothpick poked into the center comes out clean, and the top is golden brown. Cut it into slices and serve with tea.


Preheat the oven to the temperature specified on the box. Place the pizza on a nonstick baking sheet. Slide the pizza into the oven on the center rack. Cook your pizza for the recommended length of time. Remove your pizza from the oven with the aid of an oven mitt. Let your pizza cool for 3-5 minutes before slicing it. Cut your pizza into slices with a pizza cutter.

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The instructions included with most frozen pizzas recommend temperatures in the 375–425 °F (191–218 °C) range. To ensure that your pizza cooks evenly, set your oven to either “bake” or “convection.” While it’s warming up, you can finish getting your pizza ready.  Another option is to turn your oven up as high as it will go to simulate the intense heat of a commercial pizza oven. If you try this, though, keep in mind that it will be easier to burn your pizza.  Avoid using the broiler. The one-directional heat is likely to get your pizza too done on top while leaving the rest undercooked. Position the pizza so that it's lying perfectly flat at the center of the sheet. If necessary, take a moment to rearrange loose or clustered toppings so that they cover more of the pizza. If you have a pizza stone you want to use, go ahead and stick it in the oven while it’s preheating. Pizza stones absorb excess moisture, which also helps keep the crust light and flaky. Situating the pizza on the center rack ensures that it’s not too close to the heating element at the top or bottom of the oven. Once it’s inside, shut the oven door to prevent heat from escaping.  If you’re using a baking sheet, put it in lengthwise so it will be easier to remove once your pizza is done. Set your pizza down slowly and carefully to avoid burning yourself if you’re cooking it directly on the rack. It usually takes about 15-25 minutes for a frozen pizza to cook all the way through, depending on the size and amount of toppings. Be sure to set a timer so you don’t forget about it while it’s in the oven.  You’ll know your pizza is done when the cheese turns a light golden brown color and begins to bubble steadily. Your pizza will only need about 5-8 minutes if you’ve got your oven cranked up as high as it will go. When your cook time is up, open the oven door, reach inside carefully, and take hold of the edge of the baking sheet with your oven mitt. Place the baking sheet on a flat, heat-safe surface. To take out a pizza that’s been baked directly...


Preheat the oven. Add water to each cup in the muffin tin. Crack an egg into each cup of the muffin tin. Bake the eggs until the whites are set.

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In order for the eggs to poach properly, the oven must be hot enough when you place them inside. Set your oven’s temperature to 350 degrees Fahrenheit (177 degrees Celsius), and allow it to fully heat. Make sure you know how your oven alerts you that it’s finished preheating. It may beep or flash an indicator light. Before you break the eggs into the muffin tin, you need to place some water in each cup for the eggs to poach in. Pour 1 tablespoon (15 ml) of water into each of the tin’s cups that you plan to place an egg in. After you’ve added the water to the muffin tin, break an egg into each cup of the muffin tin. You don’t necessarily have to fill all of the cups in the tin, so you can just poach one or two eggs if you prefer. While it means fewer dishes if you crack the eggs directly into the muffin tin, you may find it easier to break them into a small, shallow dish, such as a ramekin, and then carefully pour them into the tin. Once you’ve added the eggs to the muffin tin, place it in the preheated oven. Allow the eggs to bake for 11 to 15 minutes, or until the egg whites are set.  If you prefer runny yolks, bake the eggs for 11 to 13 minutes. If you like your yolks a little more cooked, bake the eggs for 14 to 15 minutes. When you remove the muffin tin from the oven, you may see that some of the water has risen and is sitting on top of the eggs. Make sure that you know the difference between that and egg whites that haven’t fully set.


Preheat the oven. Cover a baking sheet with aluminum foil. Place the beets on your baking sheet. Drizzle the beets with olive oil. Add salt and pepper, if desired. Cover the beets with more aluminum foil. Roast the beets for 50 to 60 minutes.

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Set it to 400 degrees Fahrenheit (204 degrees Celsius). If you're using the oven for another dish, preheat according to that recipe and plan to roast the beets at the same time. The cooking time will change, but the beets will still roast fine, especially if the oven is between 350º and 450ºF (177 to 232ºC). Beets that are cooked at higher temperatures are more likely to scorch, so you should check them more frequently as they roast. Choose a baking sheet with a shallow rim or lip to prevent olive oil or beet juice from oozing off the side. For best results, use nonstick aluminum foil to prevent the beets from sticking. Line the beets up on the foil-covered baking sheet, spacing them apart evenly. Try to keep at least 2 inches (5 cm) of space in between each beet. The beets will roast evenly enough even if they are not spaced apart, but leaving a little room in between the beets will allow you to wrap them more snugly with aluminum foil in a later step. Evenly distribute the olive oil over the tops of the beets. Use your hand to rub the oil over the surface of each beet, coating each beet completely. You can technically roast beets even without the use of olive oil, but the oil prevents the beets from sticking to the foil and may also prevent them from scorching. Moreover, olive oil adds more dimension to the flavor of the beets. Salt and pepper are not necessary, but sprinkling a pinch of each over each beet can enhance the flavor of the vegetable.  More recipes call for the use of salt than pepper, even though both can be used. Salt is thought to draw out more of the natural flavors in food, so even if you decide to skip the pepper, you should still consider adding the salt. If you are uncertain about how much salt and pepper to add, start with ¼ tsp (1.25 ml) salt and ⅛ tsp (0.6 ml) ground black pepper. Spread another sheet of aluminum foil over the beets and cover them tightly. Make sure to avoid gaps, since you want to trap in heat and moisture.  Use your hands to gently press the aluminum foil around...


Preheat the oven. Cube the bread. Toast the bread. Chop the vegetables and herbs. Sauté the mushrooms. Add vegetables, herbs, and spices. Mix vegetables and bread, and hot chicken stock. Moisten with hot chicken stock.

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Set it to 275ºF (135ºC). Cut the bread into cubes roughly ¾ inches (1.9 centimeters) wide. If using unsliced bread, slice lengthwise down the loaf first, then cut through the stacked slices.  A typical stuffing uses high quality sliced white bread, challah, or bagels. For more unusual flavors and textures, try sourdough or cornbread. Avoid crusty, airy bread, which tends to become mush.  An electric bread knife makes this much easier. Once the oven has preheated, arrange the bread cubes on a baking tray. Bake until dry, about ten to fifteen minutes.  You can skip this step if the bread is already hard and stale, or if using cornbread. Optionally, toast a couple handfuls of pine nuts or roughly chopped walnuts on a separate tray. If using pine nuts, remove after 5–7 minutes to prevent burning. Dice the celery, onions, and garlic, plus the parsley and sage if using fresh leaves. Chop the mushrooms roughly, for a texture similar to ground meat. Melt a third of the butter in a large, heavy-bottomed pot until it stops foaming, but before it browns. Add the mushrooms and cook, stirring occasionally, for about 7 minutes. Wait until they start to sizzle and turn golden brown. You can save time by cooking the mushrooms with the other ingredients, but this method adds a stronger mushroom flavor. Melt the remaining butter, leaving the mushrooms in the pan. Add all the vegetables and herbs you just chopped, plus thyme, salt, and pepper. Cover and let cook until slightly softened, about 5 minutes. Some of the vegetables should still be crunchy, especially the celery. Stuffing uses more butter than regular sautéed vegetables, as it needs to be moist to stick together. Add the toasted bread cubes to the vegetable mixture in the same pan or a large bowl. Mix thoroughly. Heat chicken stock on the stove or in the microwave until steaming. Gradually add the stock while stirring, until all the bread is moist. If you plan to cook the stuffing inside the bird, just use ¾ of your stock, so it can still absorb turkey juices.  If the...


Preheat the oven. Cut the pita bread into wedges. Oil the wedges. Add the seasonings. Bake the chips for about 15 minutes. Allow the chips to cool before serving. Enjoy your chips and store leftovers.

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You need a hot oven to produce crunchy pita chips, so set your oven to 375 °F (191 °C) and let it preheat. Line a baking sheet with a layer of parchment paper. Use about a tablespoon (15 ml) of the oil and coat the parchment with a layer of oil using a pastry brush. You can also use a silicone baking mat instead of parchment paper. Transfer the pitas to a cutting board and stack them on top of each other. Cut the pitas in half, and then cut each semicircle in half again. Cut those pita quarters in half again, and then cut the eighths in half for a total of 32 chips. Use the pastry brush to apply a thin coating of oil to the top and bottom of each pita wedge. You may not need the full quantity of oil, as long as each wedge is coated. Good oils for making pita chips include:  Olive Peanut Safflower Avocado Sunflower Arrange the wedges in a single layer on the parchment-lined baking sheet. Sprinkle the top of each pita wedge with salt and pepper. Turn the wedges over and repeat on the other side. You can season the pita chips with any herbs and spices you like, such as:  Rosemary, thyme, oregano, and other herbs Garlic and onion powder Curry powder or garam masala Cinnamon and sugar (in place of the salt and pepper)  Chinese five-spice Chili powder Italian seasoning  Ras el hanout (an North African spice blend) After the first seven minutes, remove the chips from the oven and carefully turn them over. Bake the chips for an additional seven to 11 minutes. When the chips are crispy and golden brown, remove them from the oven. Set the chips aside and allow them to cool for about 30 minutes. This cooling process is necessary because it will prevent burnt fingers, but also because the chips will crisp up fully as they cool. Once the chips are cool to the touch and crispy, they're ready to enjoy with your favorite dips and snacks. Leftovers will keep for up to two days at room temperature. Store them in an airtight container to prevent them from going stale.


Preheat the oven. Peel and trim the garlic. Drizzle the garlic with the oil. Bake the garlic. Allow the garlic to cool, and serve or store.

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To ensure that your oven is hot enough to caramelize the garlic, it’s important to preheat it. Set the temperature to 400 degrees Fahrenheit (200 degrees Celsius), and make sure that the oven rack is set in the middle position. Keep an eye on the oven so you know when it’s fully preheated. Many models will beep or flash an indicator light to let you know that it’s reached the desired temperature. Leave the head of garlic intact, but peel away the outer papery layers from the bulb. Use a sharp knife to carefully trim away approximately ¼ inch (.63 cm) from the top of the head so the tops of the individual cloves are visible. When you’re peeling and trimming the garlic head, make sure that all the cloves remain connected to one another. You don’t want them to come loose. Once the garlic is peeled and trimmed, place it on a piece of foil. Next, drizzle approximately 1 to 2 teaspoons of olive oil over it to cover all of it. When you’re pouring the oil over the garlic, make sure that it sinks down into and between the individual cloves. Wrap the foil up over the garlic head, and place it on the middle rack of the oven to bake. After 40 minutes, unwrap it and check the garlic. The individual cloves be a deep golden color and soft when pierced with a knife. If the garlic isn’t fully caramelized yet, let it keep baking but check on it in 10 minute intervals until it’s done.  The exact roasting time necessary to caramelize the garlic will depend on its size, age, and variety. When you check on the garlic, be sure to use an oven mitt or pot holder because the foil will be very hot. When the garlic has finished baking, remove it from the oven, unwrap it, and allow it to cool for approximately five minutes. To remove the garlic from the paper, push on the bottom of the clove. You can use the caramelized garlic right away or store it in the refrigerator for later use. The garlic will last up to two weeks in the refrigerator. If you freeze it, it can last up to three months.


Preheat the oven. Place the haddock on some foil or parchment. Season the haddock. Fold the foil or parchment over the fish. Place the fish in the oven. Bake the fish Serve the haddock with sides.

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Bring your oven up to 350F/180C. You can use one large sheet for all of the fillets or you may decide to use separate pieces of foil or parchment for each of the fillets. Either way, the foil or parchment should be about twice the size of the filet(s) it will be covering. Place a small pad of butter on top of each fish, then top with desired spices.  Spices may include pepper, lemon juice, parsley, bay leaf, dill, or chili powder.  Most smoked haddock is salty, so salt is usually not suggested. After folding the covering over the fish, roll the edges together to encase the haddock. The fish should be sealed inside the packet. If desired, you could place vegetables inside the packet for additional flavor, but be aware that many hard vegetables take longer to bake than the fish will, so they may not be suitable for eating unless cooked fully prior to adding them into the fish packet. Foil may be placed directly on the oven racks, or you may put the foil on top of a baking sheet and place the baking sheet in the oven.  Parchment is usually less sturdy and may need to be placed on top of a baking sheet prior to placing it in the oven. If you have made one large packet of all of the fish fillets, you may want to place the packet on a baking sheet to make it easier to handle without dropping. until it is done.  Leave the fish parcels in the oven for about 15-20 minutes, or until the fish is done. When the fish is cooked through, it will have become completely opaque, and the meat should flake apart easily. If the fish looks translucent or pieces do not come free with a gentle tug, cook the fish a bit longer. Be sure to check the widest part of the largest fillet to ensure it has been cooked properly.  The tapered ends of smaller fillets will be done more quickly than others. Serve your fish with at least 2 vegetables or one vegetable and one starch to create a balanced, healthy meal.  For a distinctly British twist, serve with several slices of black pudding.


Preheat the oven. Prepare the breadcrumbs. Sauté the onion and garlic. Add the remaining ingredients to the breadcrumb mixture. Make the meatball form. Prepare the baking sheet. Bake the meatballs. Check that the meat is done.

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Turn the oven on and set the temperature at 375 degrees Fahrenheit (190 degrees Celsius). In a shallow dish, combine the milk and the breadcrumbs. Let the mixture sit until the milk is fully absorbed, which should take about 5 minutes. In a sauté pan, heat up some olive oil and add the onion and garlic. Continue stirring in the pan until the onion turns slightly brown. Alternatively, you can simply add onion powder and garlic powder. Mix the breadcrumbs, onion, garlic, meat, salt, pepper, oregano or Italian seasoning, cheese, and egg together in a casserole dish or another type of deep pan and stir thoroughly. Roll the mixture into meatballs that are about 1.5 inches (3.8 cm) thick. They should fit nicely in the palm of your hand, so you can use your hands to make the ball shape by rolling the mixture between your two palms. Spray a baking sheet or cookie sheet with olive oil or cooking spray. Make sure you hit the corners. Place the meatballs on the baking sheet at about 1-inch (2.5 cm) intervals. Put the baking sheet with the meatballs in the oven for 20- 30 minutes. Cook them until the meatballs are brown and lightly crisped all over. If you have a meat thermometer, insert it in the center of a meatball; it should read 160 degrees Fahrenheit (71 degrees Celsius) when the meat is done cooking.


Preheat the oven. Prepare the breadcrumbs. Sauté the onion and garlic. Add the remaining ingredients to the breadcrumb mixture. Make the meatloaf form. Bake the meatloaf. Check that the meat is done.

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Turn the oven on and set the temperature at 375 degrees Fahrenheit (190 degrees Celsius). In a shallow dish, combine the milk and the breadcrumbs. Let the mixture sit until the milk is fully absorbed, which should take about 5 minutes. In a sauté pan, heat up some olive oil and add the onion and garlic. Continue stirring in the pan until the onion turns slightly brown. Alternatively, you can simply add onion powder and garlic powder. Mix the breadcrumbs, onion, garlic, meat, salt, pepper, oregano or Italian seasoning, cheese, egg, and 1/3 cup of ketchup together in a casserole dish or another type of deep pan and stir thoroughly. Spray or grease a casserole dish and smear 1/3 cup of ketchup along the sides and bottom of the dish. Pour the meatloaf mixture into the casserole dish and smooth the top. Put the meatloaf in the oven for 45-60 minutes.  Cook until the meatloaf is brown and lightly crisped all over. If you have a meat thermometer, insert it in the middle of the loaf; it should read 160 degrees Fahrenheit (71 degrees Celsius) when the meat is done cooking.


Preheat the oven. Remove the coconut and wrap it in a towel.

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To use heat to help open the coconut, it’s important to ensure that your oven is warm enough. Set the temperature to 375 degrees Fahrenheit (190 degrees Celsius), and allow it to fully heat. When the coconut has started to crack, remove the baking sheet from the oven. Allow it to cool for two to three minutes. Next, wrap the coconut in a small kitchen towel or rag.


Preheat the oven. Roast the asparagus for 15 to 20 minutes. Serve the asparagus hot or warm.

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Set the oven to 425 °F (218 °C) and allow it to reach that temperature as you wash and prepare the asparagus. Roasting typically occurs at a higher temperature than regular baking, which is why you set the oven so high. Place the asparagus in the oven and roast it for up to 20 minutes. Flip the asparagus after 10 minutes using tongs or a spatula. The asparagus is ready when it’s still slightly crisp but tender enough to be pierced with a fork or knife. Remove the cooked asparagus from the oven. Use tongs to transfer it to a serving dish. If you like, you can finish the asparagus with a pat of butter, some fresh herbs, a squeeze of lemon juice or balsamic vinegar, or Parmesan cheese. The asparagus can be eaten fresh out of the oven, or you can leave it to cool down before digging in. Leftover asparagus can be stored in an airtight container in the refrigerator for up to a few days.