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Preheat oven to 400° Fahrenheit. Line large baking sheet with parchment paper. Add diced potatoes, oil, dried herbs, salt, and pepper to large bowl. Toss well until potatoes are fully-coated in oil and seasonings. Transfer potatoes to baking sheet and spread potatoes into oven even layer. Place baking sheet in oven and bake for 15 minutes.
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Preheat oven to 425℉. In a bowl, combine diced potatoes and avocado oil. To diced potatoes and avocado oil, add salt, granulated garlic and dried thyme. Toss well so that all potato pieces are well coated. Spread potatoes out on a large unlined baking sheet.
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For a savory recipe, rub the pumpkin with olive oil and sprinkle salt and pepper. Place pumpkin flesh side down on a parchment lined baking sheet. Roast at 375 degrees F for 40-50 minutes or until fork tender. Allow to cool for 20-30 minutes. Peel off skin and then add pumpkin flesh to a blender or food processor.
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For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep the sirloin tip. Begin by preheating the oven to 180°C (350°F). Then, rub the roast with olive oil, making sure to get in all the nooks and crannies. Step 2- Mix the spice ingredients.
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Directions. First, scrub and cut out any bad spots on the red potatoes. Then dice them into 1/2-1 inch cubes. Make sure the potatoes are dry before seasoning them. Next, toss the red potatoes, olive oil, Wildman's Chef's Seasoning in a bowl. Then pour them onto a 12×16-inch non-stick rimmed baking sheet.
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Instructions. Cut the beef into 2.5cm (1") cubes. Heat oil in a fry pan over high heat until it starts to smoke. Place the beef cubes in the pan without overlapping and cook for 1 minute. Turn them over and cook further 30 seconds+, then cook 4 sides to brown until all sides are browned - about 1.5 - 2 minutes.
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Place potatoes on the baking sheet. Add oil, butter, salt, pepper, garlic powder, and dried oregano. Add parmesan cheese and bacon, if using. Toss to coat all potatoes. Roast potatoes in the middle of the oven for 25 minutes. Stir carefully with a spoon and roast for about 10 more minutes, until soft and crispy.
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Then, use paper towels to pat the beef dry, and place it on top of the veggies. Create the sauce. In a separate bowl, combine the remaining ingredients except for the potatoes, and pour the sauce over the roast. Cook. Cover the slow cooker, and set it to cook on low for 10-12 hours. Add the potatoes.
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Halve the squash. Use a sharp knife to slice off the top (and if you'd like, also the bottom) 1/2-inch of a butternut squash. Then very carefully slice the squash in half vertically. Scoop out and discard the seeds and pulp. Brush on oil. Brush the cut side of the squash evenly with a tablespoon of oil.
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Preheat the oven to 425°F. Line a large baking sheet (or two medium baking sheets*) with parchment paper, or mist with cooking spray. Set aside. Drain the potatoes, rinse with cold water, then transfer to a dry bowl and blot the potatoes dry with a clean towel.
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Spread sliced onions in the bottom of the crock pot. Place seared meat in the center of the stock pot. Add pumpkin and carrots all around the meat. Pour gravy mixture over the meat and veggies. Cover crock pot with a lid (do not lock it) and set it to cook on low for 6-8 hours.
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3. Heat oil on the skillet and cook your beef in batches. Heat 1 and 1/2 tablespoons (22.5 grams) of oil in your skillet on medium-high heat. Cook your bites in the oil in 2 or 3 batches for about 2 minutes per batch. [5] Be careful to not splash any oil on yourself and don't overcrowd the pan. 4.
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Reheat leftovers in a skillet over medium heat with some oil. Cook, stirring and tossing, until the potatoes are hot, about 3 to 5 minutes. To freeze leftover crispy diced potatoes, transfer them to a resealable freezer bag. Label the bag with the name and date and freeze it for up to 3 months. Defrost in the fridge overnight.
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