Fun and Easy Baking

Ingredients:

 1/4 cup canola oil
 1/2 cup butter, melted
 2 tablespoons lemon juice
 3 cloves garlic, minced
 1 tablespoon dried dill weed
 1 teaspoon salt
 1 teaspoon ground black pepper
 5 large potatoes, peeled and cubed

Ingredients :

2 tablespoons unsalted butter, plus more for the casserole dish
Kosher salt
1 pound macaroni
3 cups whole milk
4 eggs
3/4 pound yellow Cheddar, grated (about 4 cups)

Ingredients :

1 1/2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
2 garlic cloves, minced
6 cups baby spinach leaves (about 6 ounces)
1/4 cup vertically sliced red onion

Preparation :

1. Combine the first 6 ingredients in a large bowl, stirring well with a whisk. Add 6 cups spinach and red onion; toss to coat.

Ingredients :

1 pound fresh or frozen brussels sprouts, thawed and halved
1/4 cup butter, cubed
6 bacon strips, cooked and crumbled
2/3 cup chopped walnuts
3 garlic cloves, minced

Ingredients :

1/4 cup grated parmesan cheese
1 tablespoon olive oil
1 tablespoon dried basil
1/4 teaspoon garlic powder
4 medium red potatoes

Ingredients :

12 large eggs
1/4 cup mayonnaise
1/3 cup finely chopped smoked pork
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon hot sauce
Garnish: paprika

Ingredients :

 1 tablespoon butter
 3 tablespoons olive oil
 1 medium head garlic - peeled and sliced
 2 (14.5 ounce) cans green beans, drained
 salt and pepper to taste
 1/4 cup grated Parmesan cheese

Directions

In a large skillet over medium heat, melt butter with olive oil; add garlic, and cook until lightly browned, stirring frequently. Stir in green beans, and season with salt and pepper. Cook until beans are tender, about 10 minutes. Remove from heat, and sprinkle with Parmesan cheese.

Ingredients :

2 tablespoons butter
1 tablespoon olive oil
2-3 cloves garlic, minced
¼ cup red wine
16 oz. mushrooms (I used cremini, but you can use whatever kind you want)
2 tablespoons fresh squeezed lemon juice
2 tablespoons chopped parsley

Ingredients :

1 head of broccoli, stalks peeled and cut lengthwise into long pieces
2 tablespoons olive oil
3 tablespoons grated Parmesan cheese
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
3/4 teaspoon red pepper flakes

1. Preheat oven to 400°. Place broccoli on rimmed baking pan and toss with olive oil. Roast for 20 minutes or until broccoli is tender, stirring once halfway through roasting.
2. Transfer broccoli to large serving bowl. Add cheese, lemon juice, lemon zest and red pepper flakes and toss to combine. Serve immediately.

Ingredients :

800-1000 g cabbage, finely sliced
2 tbsp olive oil
1 large onion, sliced
2 carrots, sliced
1 parsley root, diced
1 cup celery root, diced
1 red pepper, diced
1 tsp paprika
3 tomatoes, puree
2 liters vegetable stock or chicken stock or water
1 chili pepper
1/2 cup fresh dill, chopped
1 tsp fresh thyme, chopped
salt and freshly ground black pepper

Ingredients :

4 tomatoes, halved horizontally
1/4 cup freshly grated Parmesan cheese
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
Freshly ground pepper, to taste
4 teaspoons extra-virgin olive oil

Preheat oven to 450° F.
Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.

Ingredients :

4 bunches baby (Dutch) carrots
100g (1/2 cup, firmly packed) brown sugar
30g butter, melted
2 tbs balsamic vinegar