Baked Stuffed Carrots Food

QUICK AND EASY BAKED CARROTS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Arrange carrots in a shallow baking dish. Spray with cooking spray and sprinkle with nutmeg, cinnamon, and sugar.
• Bake in preheated oven until carrots are tender, 20 minutes.

STUFFED CHICKEN THIGHS WITH ROASTED POTATOES AND CARROTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil; grease with cooking spray.
• Spread chicken thighs open on a flat work surface. Pound to an even thickness with the flat side of a meat mallet. Season with salt and pepper.
• Beat egg with a fork in large bowl. Stir in 1/2 cup mozzarella cheese, onion, tomato, and black olives. Mix in enough bread crumbs to bind the filling together.
• Put a spoonful of the filling in the center of each chicken thigh. Fold chicken over filling, tucking in any loose ends. Secure chicken thighs with toothpicks; arrange on the prepared baking sheet. Sprinkle remaining 1/4 cup mozzarella cheese over chicken thighs.
• Arrange potatoes and carrots around chicken thighs. Drizzle olive oil over vegetables; season with salt and pepper.
• Bake in the preheated oven until chicken juices run clear and vegetables are tender, 35 to 40 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

CREAMY STUFFED BAKED POTATOES

Steps:

• Scrub and pierce potatoes. Bake at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells. , In a large bowl, beat the pulp with butter. Stir in 1 cup of cheese, sour cream, salad dressing mix, chives and garlic. Spoon into potato shells. Sprinkle with remaining cheese., Place on a baking sheet. Bake at 375 ° for 15-20 minutes or until heated through. Top with bacon and green onion.

'CARROT CAKE-STUFFED' FRENCH TOAST BAKE

Steps:

• Mix cream cheese, carrots, nuts, 1/2 cup sugar, and 1/2 tsp. each cinnamon and vanilla until blended.
• Place 6 bread slices on bottom of 13x9-inch baking dish sprayed with cooking spray; spread with cream cheese mixture. Cover with remaining bread slices.
• Whisk eggs and milk with remaining cinnamon and vanilla until blended; pour over ingredients in baking dish. Refrigerate 2 hours.
• Heat oven to 350ºF. Bake French toast 30 to 35 min. or until center is set and top is lightly browned. Sprinkle with remaining sugar.
• Serve with syrup.

DOUBLE STUFFED CARROT SWEET POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Cut potatoes in half lengthwise. Place potatoes cut-side down on a baking sheet sprayed with cooking spray. Bake for 35-45 minutes until potatoes are soft. Allow to cool enough to handle with oven mitts.
• Meanwhile, pour the orange juice into a sauce pan over medium heat. Add the diced carrots and cover.
• Simmer over low heat for 15 minutes until carrots are softened. Remove the carrots from the pan and dump into the bowl of a food processor.
• With a spoon, scoop out the sweet potatoes-careful to leave the skins to re-stuff. Add the sweet potato meat to the food processor bowl along with the nutmeg, brown sugar and Hidden Valley® The Original Ranch® Dressing. Process for several minutes until well pureed.
• Re-stuff the potato skins with the potato/carrot puree and bake for another 25 minutes. Garnish with chopped pecans and serve.

STUFFED & BAKED CORNISH GAME HENS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a small bowl combine the 1/2 cup melted butter, onion, celery, bell pepper, mushrooms, garlic, basil, oregano and parsley.
• Season hens inside and out with salt and pepper to taste, then stuff with equal amounts butter/vegetable mixture.
• Place stuffed birds in a 9x13 inch baking dish, breast side up.
• Drizzle with 1/4 cup melted butter.
• Cover dish and bake in the preheated oven for 1 1/2 hours.
• Remove cover and brown at 500 degrees F (260 degrees C).

BAKED STUFFED CARROTS

Steps:

• set oven to 375 degrees.
• grease a 9x13 baking dish.
• Place carrots in a skillet; add 1-in.
• water.
• Bring to a boil.
• Reduce heat; cover and simmer for 10-15 mins, or until crisp-tender; drain.
• Cut a thin lengthwise slice out of each carrot.
• Scoop out carrot, leaving 1/4-in shell; set shells aside.
• Process the removed carrot in a food processor or blender until finely chopped.
• Transfer to a bowl; add mayo, onion, horseradish, nutmeg, salt and pepper.
• Spoon into carrot shells.
• Place into a greased baking dish.
• Combine crumbs, 1 tbsp.
• butter and paprika; sprinkle over carrots, drizzle with remaining butter.
• Bake, uncovered for 20-25 mins, or until tender.

BAKED STUFFED CARROTS

Steps:

• Place carrots in a skillet; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. drain. , Cut a thin lengthwise slice out of each carrot. Scoop out carrot, leaving a 1/4-in. shell; set shells aside.Place the removed carrot in a food processor; cover and process until finely chopped. Transfer to a large bowl; add mayonnaise, onion, horseradish, nutmeg, salt and pepper. Spoon into carrot shells. , Place in a greased 13-in. x 9-in. baking dish. Combine the crumbs, 1 tablespoon butter and paprika; sprinkle over carrots. Drizzle with remaining butter., Bake, uncovered, at 375° for 20-25 minutes or until tender.