Pray daily in a consistent place and at a regular time. Take on whatever posture makes you feel comfortable. Express gratitude, and talk to God as He is your Father who cares about you. Try letting your thumb and each of your fingers of either hand represent an important part of life that needs attention in prayer. Experiment with ways to pray that work the best for you.

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Find regular times and places where you can take a break, and take time out to pray. Look for a quiet place in your building at work where you can go to pray during your breaks, for example. Or go into nature to pray, and find a place by a great tree in a park. You can mark off a consistent time in your schedule to go to this place.   Set a daily alarm to go off in your phone or make a repeating email reminder for yourself. Go to the place you do your prayers, and sit there until you are ready to pray. For instance kneel, fold your arms in front of you, and close your eyes to pray is a suggested posture. Try different postures depending on where you are. For example, if you are praying in a park you might cross your legs, and lay your hands on your knees. Don’t make demands, instead ask for help from your father for guidance, peace, and comfort. End the prayer "in the name of Jesus" when you pray to God through Jesus. Pray for your family, your teachers, your government officials, the poor, and yourself.   The thumb can represent your family and the close relationships that are your supports. It is the most sturdy finger, and that is why it represents the family. The index finger, as a pointing finger, can be the finger that represents guidance in your life, or it might stand for those who show you the way and help you. For example, this could be bosses, pastors, teachers, mentors, friends, and even those who provide you health care like your doctors and nurses.. The middle finger is the tallest finger on your hand, and it can be used to remind you to pray for the people in power in your country and in the world: government officials, world leaders, politicians, etc. The ring finger is the weakest finger and therefore may remind you to pray for those who are people who are suffering from poverty and any ailments they do not wish to have. The last, smallest finger represents yourself. Don't forget to pray for yourself. Use objects or play music to help focus you on your prayer. For example, pray while looking...


Pray for guidance on which type of fast to perform. Ask for direction about how long to fast. Determine why you feel called to fast. Seek forgiveness. Pray about who to tell. Accept guidance on physical preparation.

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A traditional fast involves fasting from food, but you can also fast from media or different habits.  An absolute fast or water fast requires you to abstain from all solids and liquids aside from water. A liquid fast requires you to abstain from all solid food, but you can still drink any liquid you want. A partial fast requires you to abstain from certain foods or from all foods during a portion of the day. This fast is especially common for Catholics during Lent. A traditional Lenten fast is a partial fast. You should abstain from meat on Fridays and Ash Wednesday. On Ash Wednesday and Good Friday, you should limit yourself to one full meal and two smaller meals that should not be large enough to equal the size of another standard meal. All drinks are acceptable. A bread and water fast permits you to consume bread and water, but nothing more. A media fast requires you to abstain from media. This can include all media, or it can include a certain form of media, such as television or the Internet. A habit fast requires you to abstain from a certain type of behavior. This could be anything from raising your voice to playing cards. This is another fast commonly practiced during Lent. You can fast anywhere from one day to several weeks. Settle on a length of time that is both healthy and spiritually challenging.  If you have never fasted before, it is recommended that you fast for no longer than 24 to 36 hours. Do not fast from fluids for more than three days. Consider easing yourself into an extended absolute fast. Begin by fasting from one meal for several days. After your body has adjusted, fast from the next meal, and finally, fast from all meals. In your prayers, ask God for guidance on what the objective of your fast should be. This objective will provide your prayers with focus and direction as you fast.  Spiritual renewal is a common reason for fasting, but you can also fast if you desire guidance, patience, or healing. You can also fast for a specific cause that extends beyond your personal spiritual...


Pray for guidance. Read an example. Think about your past. Write an outline.

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Your testimony is a strong tool you can use when witnessing to non-Christians. Since the primary purpose is to honor God and advance His kingdom, praying to the Holy Spirit for guidance before you set pen to paper is a logical first step. Get an idea of what to include by reading an effective testimony someone else wrote. You can either use a contemporary example or look for an example provided in scripture.  One of the best examples you can read through is Paul's testimony in the Bible. To read his testimony, check out Acts 22 and Acts 26. You should also ask yourself if there were any testimonies you heard or read prior to your conversion that left an impact on you. If so, recall the details of that testimony and determine what made it so powerful from your point of view. More specifically, think back on your life and attitude before you gave your life to Christ. Ask yourself what issues were important to you and what arguments for conversion had the greatest impact on your final decision. Seek to include these elements in your own testimony. More specifically, ask yourself about the obstacles you faced and how you felt when you were alone with your thoughts. Remember what it was that made you crave change, and any attempts you made to change in other ways prior to your conversion. Before you write out the actual testimony, it can be a good idea to write an outline or to otherwise summarize each section of your testimony. As a general rule, your testimony should be divided into three parts: your life before Christ, your decision to convert, and your life after conversion.


Pray in a group or by yourself. Pray in tongues, prayer language of the Holy Spirit. Keep a Prayer Journal or a Prayer Notebook. Continue prayer to the Lord in fervent, effectual prayer. Wait on the Lord in a relaxing, meditative prayer. Pray in a prayer language given to you by the  Holy Spirit. Pray in Latin, the Traditional language of the Roman Church and some High Church forms of observance. Pray with the Holy Rosary or a Holy Chaplet, particularly if you are Catholic. Write a letter to God to express yourself. Write a prayer list of concerns, being thorough. Read a verse from Mark out loud, repeating it a few times. Sing a hymn or sing a new song as you pray. Pray with a friend or partner and agree in prayer. You can pray lying down, sitting, kneeling, or standing. Body prayer: Mind prayer: Contemplative prayer Silent prayer: Pray constantly Create a "Prayer Wall" using a sheet of paper decorated or labelled as such.

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The support gained from group prayer can be encouraging, especially if you're all praying aloud together in guided form. Being alone can seem more personal, as though what you are praying for is between you and God only. Which setting you feel closest to Him in may depend on your personality, as well as your mood and the circumstances.    This could be done in a causal manner at any point in the day you have a minute, but is also good for last thing at night when you may be too tired to pray in a more formal way.  Try and understand the meanings if the prayers as well as being able to sound them out. (see Catholic).      Different positions may have different meanings, for example kneeling suggests you are humbling yourself to pray before him. Use movement, such as walking or swaying, along with words, to express yourself. hold little conversations with the Lord within your head, visualizing the Father, His Beloved Son, and/or Mary, the Mother of God. It's reading a passage from Scripture, meditating on it, then imagining the scene and placing ourselves in it. : become lost in the beauty and wonder of God and His creation, acknowledging His greatness in all things. close out the world from distraction, and in silence open the door of the heart to the Lord . Vernacular prayer: bringing God's name back into everyday language - 'Thank God' or 'Thanks be to God' during conversation. If/ when you feel worried or are considering considering then jot down your hopes/ thoughts on a post-it note (or the non-branded version), date it and stick it to the sheet of paper. Put the paper somewhere you come across often, such as sticking it to your wall and watch your prayers build up. After things have been accomplished/ have passed, take the prayer note off the paper and reflect on how far you've come.


Pray passionately. Pray positively. Pray with praise for a miracle.

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As you pray, allow yourself to be moved by God’s power and grace. Pray with an open and receptive heart. Don’t subdue your emotions—let them out! When you feel moved to tears, allow yourself to cry. When you feel the need to shout, yell! When the spirit calls you to sing, belt out a psalm! Allow your emotions to wash over you.Express how you feel to God and don’t hold back. Pray for your miracle with blind, passionate faith.  Pray takes many forms. You may feel more connected to God when you’re singing or reading and studying the Bible. Allow your times of worship to become prayers to God.  Find what works for you! Everyone is at a different point in their spiritual journey. There is more than one way to connect to God. Place your faith in God and trust that God will answer your prayers. Remain positive throughout your prayer. Avoid negative phrases including “I know this is a long shot…” and negative thoughts. When you don’t trust in God’s capabilities, you are praying with a doubtful heart. Confess your fears and doubts to God. Allow your passionate faith and blind trust in God remove the burden of doubt from your heart. Remain focused on what God is capable of accomplishing. Be comforted by the knowledge that God is a loving, all-powerful being. When a doubt or fear arises, don’t wallow in it. Let it go! Do not allow yourself to worry over whether or not your desire will come true. Simply trust that you've done everything you can to make it happen. Turn to God in prayer and ask that God alleviate you from the doubt or fear. Find a meaningful way to personally thank God. Praise God in prayer, thought, and deed. Thank God with a prayerful song, a thought of thanksgiving, or with a kind act. Praise God for His guidance and wisdom. Thank God for calming your fears, for alleviating your self-doubt, and for giving you hope. Praise God for his faithfulness and commitment to you. Sing his praises when your life is at its highest of highs and its lowest of lows. Be grateful to God in all that you do. Thank God for...


Pray persistently. Pray precisely. Pray with Patience.

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Come to God in prayer until something happens! Pray constantly. Ask God for guidance and  healing around the clock, not just when it is convenient for you to do so. Pray on your commute, for five minutes at your desk, and at recess or lunch. Asking persistently for a miracle demonstrates your commitment. When you pray, be persistent about listening to God too. Listen for God’s guidance. Actively seek His advice. Devote an entire morning, day, or week to persistent prayer. Free yourself from distractions. Go to a park, sit by a lake, sit in a sanctuary, or retire to your bedroom. Make sure to listen to God’s will and directions too! Don’t be afraid to state what you want in clear and simple language. Ask God for the miracle. It is acceptable to be direct and to the point. Precise prayer requires focus and dedication. To avoid a wandering mind, avoid filling your prayers with irrelevant statements or flowery language—this won’t earn you any extra points!  Repeat simple and direct phrases as part of your prayer. To help you focus, repeat the Catholic “Miracle Prayer.” The prayer goes as follows: “Lord Jesus, I come before Thee, just as I am, I am sorry for my sins, I repent of my sins, please forgive me. In Thy Name, I forgive all others for what they have done against me. I renounce Satan, the evil spirits and all their works. I give Thee my entire self, Lord Jesus, I accept Thee as my Lord God and Savior. Heal me, change me, strengthen me in body, soul, and spirit. Come Lord Jesus, cover me with Thy Precious Blood, and fill me with Thy Holy Spirit , I love Thee Lord Jesus, I praise Thee Lord Jesus, I thank Thee Jesus, I shall follow Thee every day of my life. Amen. Mary, My Mother, Queen of Peace, all the Angels and Saints, please help me. Amen.” Waiting for a miracle to happen is frustrating. You may feel helpless, hopeless, and lost. You may want to wrangle control of your life from God. Take a deep, calming breath. Don’t lose faith in God. Your prayers are not being ignored. God works on His own timeline...


Pray with sincerity. Say the prayer with firm convictions instead of begging. Don’t be impatient after saying the prayer.

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When you center yourself on an intention in prayer, you should say truthfully in your heart and mind that you are asking for guidance and need help. Further, you should be open to receiving it and taking action. To be sincere, you should be willing to get an answer and follow through even if it’s not the one you want to hear. Your intention should only be to clearly ask for guidance with firm convictions. Avoid begging or pleading. If you beg or plead, you’re not really asking for guidance, but asking for something you desire to come true. You shouldn’t put Allah on a timetable. Be patient, and avoid showing haste or desperation. Remember not to expect miracles or symbolic visions when praying Istikhara, but to be open to answers in the forms of advice and subtle signs or feelings.


Pre Screen before handing out the application. Ask serious applicants to fill out an application. Request references. Ask for lifestyle information. Don’t ask discriminatory questions. Review the application before proceeding.

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Before you even give out the application, or invite people to see the place you're renting, do a prescreening over the phone. This is an easy way to eliminate the people for whom the property just isn't right for whatever reason. Prescreening will save both you and the applicants time and money, since you won't have to bother doing credit and background checks.  Ask up front to make sure all your basic qualifications with regards to pets, smoking, and so on are met. If smoking is a deal breaker, for example, don't wait until the person comes in for a viewing to find out. Answer their questions to see if it’s a good fit, too. Invite the applicants to ask you questions about the property and neighborhood, and give honest answers. You can design your own application or download a standard one and print it out for your applicants. The most important purpose of a rental application is to obtain information that will help you decide whether the tenant has a stable job and finances, so you can be reasonably sure they'll be able to pay rent on time. Ask the following questions on the application:  Ask for the name, birth date, address and social security number of anyone who will be on the lease. You need this information so you can conduct a credit and background check.  Ask about applicants' job history and current employment. Get detailed information about where they are employed and how long they've worked there. Ask about current income. The monthly income should be at least three times as high as the monthly rent. Either on the same application or using a separate form, it's important to have applications provide information on previous landlords as well as job references and personal references. The references should paint a clear picture of the applicant's history as a tenant, employee and neighbor. No matter how well the applicant checks out in other areas, if one of his or her references doesn't recommend that you rent to him, you probably want to heed that advice.  Ask for the names and phone number of...


Pre-cook the rice. Prepare the egg. Stir-fry the vegetables. Add the rice. Scramble the egg. Season the mixture.

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Cook the rice the day before, or use leftover rice in the refrigerator. The important thing to remember is not to heat up the rice, but keep it cold. Having the rice cold helps it not stick. Take the rice out of the refrigerator right before you start to cook. Choose any long-grain rice for the egg fried rice. Jasmine, white, or wheat work well in this recipe. Basmati also works, but the flavor will be masked by the other flavors. Before you begin, beat the egg and sesame oil together in a small bowl. Set it aside for now. Heat oil in the wok until it's starting to smoke. Pour in the peas and carrots and onions. Stir-fry until they start to brown and get tender.  Stir-frying is a cooking method where small pieces of food are quickly cooked in a small amount of hot oil in a wok over medium-high heat. Stir-frying veggies retain their color, crunch, and nutrients. Cook until the vegetables are crisp-tender.  Any vegetables work in fried rice. Try tomatoes, broccoli, onions, bean sprouts, carrots, peas, green beans, red or yellow pepper, baby corn, or scallions. Pour the rice into the vegetable stir-fry. Continue stir-frying the rice and vegetable mixture for 3-4 minutes. Using a spatula, slide the stir-fry mix to the side. Pour the egg into the empty spot of the wok and scramble with the spatula. When the egg is cooked, mix into the rice and vegetable stir-fry.  An alternate way to scramble the egg is to slide the rice and vegetables to the side and pour the egg into the wok. Let the egg set for 10 seconds, then use a chopstick to swirl the edges before using the spatula to stir into the entire mixture. Continue frying for another minute.  To make the recipe vegan, simply remove the eggs and substitute fried tofu or another source of vegetable protein. Pour soy sauce on top of the mixture and stir in as you finish frying. You can also stir in a small amount of sesame oil. Transfer to a plate and serve.


Pre-heat the broiler. Drain and rinse the tuna. Combine the ingredients. Assemble the sandwiches. Broil the sandwiches.

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It’s important to let the broiler warm up for several minutes before you toast the bread, otherwise it may cook unevenly. You can find the “broil” setting on the far end of the oven-temperature dial on most ovens. The number of times you drain and rinse it is up to you, but draining and rinsing it at least once is recommended.  Use a can opener to open the can, but don’t remove the lid. Holding the lid in place, flip the can over and hold it over the sink until all the liquid has drained. Remove the top of the can, and be careful not to cut yourself. Take the tuna out of the can and place it in a strainer or colander. Rinse the tuna thoroughly with water, then press the water out using a clean hand or a paper towel. In a medium bowl, mix together tuna, shallot, mayonnaise, lemon juice, parsley, salt, hot sauce, and pepper.  Stir to combine. Stir thoroughly so that all ingredients are evenly distributed. Spread 1/4 of the tuna mix onto each of 4 bread slices. Top with cheese and tomato. You can substitute in any variety of sandwich bread, or you may use a roll or croissant in the place of sandwich bread. Place the slices of bread and tuna mix onto a baking sheet and broil in the oven for 3 to 5 minutes. or until cheese is melted. Remove from the oven, turn off the broiler, and serve.


Pre-heat the oven to 350 °F (177 °C) and brown the breakfast sausage.

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Add 1 pound (0.45 kg) of breakfast sausage to a pan and cook for 5-7 minutes. Place a pan on the stove and set the heat on medium-high. Add the ground sausage to the pan, spreading it evenly with a spoon or spatula. Stir the sausage, breaking it into smaller pieces as it browns. Cook the sausage for about 5-7 minutes or until no pink remains.  Consider covering the pan with a lid in case the sausage splatters as it cooks. You can substitute chicken or turkey sausage if you prefer.


Pre-heat your oven Place wax paper or lining paper around your springform or loose based cake tin. Get a mixing bowl and beat the butter, caster sugar, eggs, baking powder, and flour together. Mix the coffee into the water in a small bowl. Pour the cake batter into the tin. Make the icing by mixing the butter and icing sugar. Create cake layers. Frost the top layer and decorate your cake with walnuts. Finished.

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to 338 degrees F, 170 degrees C, or on gas mark 3. This will prevent the cake sticking to the tin while you remove it after baking.  Put one tablespoon into the cake mixture. Stir it in and add up to one more tablespoon of the coffee mixture into the batter; save the rest for later. Drop the walnuts into the batter as well, making sure they are in half before you put them in. Level and even out the top and place it in the oven for 40 minutes. You can tell if it's correctly baked or not by inserting a toothpick or a skewer in the cake& it comes out clean and dry. Remove the cake from the oven and set it aside for cooling. Pour in the leftover coffee mixture, but stop pouring when you see the color and flavor that you want. Add a little more icing sugar if the mixture seems too soft. Do this by dividing the cake horizontally. Frost each layer before placing another layer on.


Pre-heat your oven to 350°F (176.67°C). Prepare the cake mix according to the instructions on the box. Choose and prepare a cupcake pan. Fill the cupcake wells two-thirds to three-fourths of the way with batter. Bake the cupcakes depending on pan size. Take the cupcakes out the oven and let them cool.

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If you are going to be using dark or nonstick baking pans, lower the temperature to 325°F (162.78°C). Most cake mixes will also require additional wet ingredients, such as water, oil, and an egg. Scrape down the sides of the bowl with your whisk or spatula while mixing. This will help the batter come out more even. You will also want to "fold" the batter every now and then; this will give you a smoother batter. How much water, oil, and eggs you will need will depend on what brand of cake mix you are using. If you lost the box, try finding the instructions on the company website; they often will have them posted there. Plan on using about 1 cup (240 milliliters) of water, ½ cup (120 milliliters) of oil, and 2 to 3 eggs. You can bake the batter in the cupcake wells directly, or you can place cupcake liners into the wells first. The liners are not necessary, but they will make cleaning up easier; they will also make the cupcakes look prettier. You can use a regular, mini, or jumbo sized cupcake pan. If you want to fill the wells with batter directly, you will need to wipe them down using a paper towel soaked with vegetable or canola oil first. Do not over-fill the cupcake wells. The batter will rise as it bakes. A quick and easy way to fill the cupcake wells is to use a large spoon or an ice cream scooper.  A box of cake mix will be enough to make 24 to 30 regular-sized cupcakes. It will make even more mini-sized cupcakes, but fewer of the jumbo-sized ones. Cover and refrigerate any leftover batter. When you are done baking the first batch, let the pan cool for 15 minutes, then fill it with the rest of the batter. You may need to bake this new batch 1 to 2 minutes longer than the first one. Check the cupcakes for done-ness after the lowest-baking time listed, and bake them longer, if necessary. If you have a convection oven, check the cupcakes after 8 minutes. You can tell when they are done if a toothpick poked into the center comes out clean. Well-done cupcakes will also "spring" back when touched on the top. ...


Pre-heat your oven. Break your graham cracker in half. Place the halves on a baking sheet. Place the marshmallow and chocolate on the graham crackers. Heat your s'more. Take the baking sheet out of the oven. Put s'more and serve.

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You can make s'mores in an oven in two ways: baking and broiling. Baking will take more time, but you will be less likely to burn your marshmallow and chocolate. Broiling will take less time, but you will have to watch your marshmallow and chocolate so that they don't burn.  If you choose to bake your marshmallow, preheat the oven to 400°F (205°C).  If you choose to broil your marshmallow, set the oven to "broil," and let it heat up. You will end up with two graham cracker squares. One will be for the top of the s'more, and the other will be for the bottom. You will need to heat the entire s'more in the oven. The marshmallow will go on one square, and the chocolate will go on the other square. The chocolate should be just a little bit smaller than the graham cracker. If the chocolate is too big, then break it into smaller pieces. Do not put your s'more together just yet; you will be doing that once everything has heated up. Instead, place the baking sheet into the oven. The chocolate will melt a little, and the marshmallow will get toasted.  If you are using an oven, heat your marshmallow for three to five minutes.  If you are broiling your marshmallow, it may take anywhere between a few seconds to one minutes. Once both the chocolate and marshmallow have baked to your liking, remove the baking sheet and set it down on a heat-resistant surface. Be sure to use an oven mitt or a potholder to protect your hand against being burnt. Take the graham cracker that has the marshmallow and flip it over onto the graham cracker with the chocolate. Press  down on the graham cracker gently, mushing the chocolate and marshmallow together. Remove the s'more from the baking sheet and serve.


Pre-heat your oven. Cut the tops and bottoms off your oranges. Slice your oranges into wheels. Press the slices gently between two dish towels. Dip one side of each slice in sugar for a sweeter taste. Place the slices on a baking sheet lined with parchment paper. Add a little salt and pepper, if desired. Leave the oranges in the oven for several hours. Store your oranges in a cool, dry place.

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To dry oranges in the oven without burning them, you will need to cook them on the lowest possible heat. On most household ovens, this is around 200° F (93° C). Use a sharp knife to pare away the ends of the oranges. Do not peel the orange before paring. Use a sharp knife or food slicer to cut your oranges into thin slices, 1/8-1/4 of an inch (0.3-0.6 cm) thick. If you want to use the slices as garnish for beverages, leave the peel on. If you are planning to snack on the orange slices, you may wish to pare off the peel before slicing. Lay out the slices in one layer on a clean, dry dish towel. Lay another clean, dry towel on top, and press gently to soak up some of the juice. If you’d like to make your dried slices a little less tart, dip one side in a little sugar before dehydrating. If you’re using four large oranges, you will need about half a cup (120 ml) of sugar. Pour the sugar into a shallow bowl or small plate for easy dipping. Lay the orange slices out in a single layer on the parchment paper. If you dipped your slices in sugar, place them sugar-side down. Do not allow your slices to overlap. You can add complexity to the flavor of the slices by sprinkling on a little sea salt. A little bit goes a long way. If you’re using four large oranges, you don’t need more than about 1 teaspoon (5 ml) of sea salt. Add black pepper to taste for a little extra kick. If you’ve dipped the other side of the slices in sugar, you can still add a tiny pinch of sea salt and pepper. The salt, pepper, and sugar will complement each other and the natural tanginess of the orange. With the oven set to 200° F (93° C), place the baking sheet with the orange slices in it on a low rack. The length of time you keep the slices in the oven will depend on how dried out you want them to be.   For a sticky, chewy snack, leave the oranges in the oven for about three hours. Take them out while they still feel a little tacky or syrupy on top.  For completely dry, brittle orange chips, leave the slices in the oven for around 12 hours....


Pre-soak the pants in water and bleach. Set your washing machine to warm/hot. Put the pants in the washing machine. Add laundry detergent and bleach. Wash the pants in a normal cycle.

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Place the pants in a plastic bucket or basin filled with a gallon of warm water and a 1/4 cup of bleach. Stir to soak the pants, then leave to sit for 5 minutes. For best results, you should use a warm/hot setting on your washing machine. However, be sure to check the care label on your pants first; if it specifically states that they should be washed in cold water, then use cold water. Remove the pants from the bleach solution and add them to your washing machine. If you have any white towels you wish to freshen up with a little bleach, you can add them to the washing machine too. Add the regular amount of your usual laundry detergent to the washer, then add about 3/4 cup of bleach. Let the washing machine complete a regular cycle, then dry the pants thoroughly in the dryer, or drip dry outdoors.


Pre-solder each part of difficult joins (optional). Clean the aluminum with a stainless steel brush. Clamp the base metals together. Apply the flux. Heat the metal. Apply solder. Remove the excess flux and oxide.

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Large joins or difficult combinations such as aluminum-steel can benefit greatly from "tinning," or the application of a small layer of solder to each component part. Follow the instructions below for each piece you plan on joining, then repeat with the pieces clamped together. Ignore this step if you are using solder to repair a crack or hole in a single object. Aluminum forms aluminum oxide rapidly upon contact with air, and this thin layer of oxide cannot be joined.  Scrub it off thoroughly with a steel brush, but read the instructions below first. Be prepared to clean, flux, and solder in rapid sequence so the oxide does not get another chance to form. Old aluminum with heavy oxidization or other surface debris may require sanding or grinding, or wiping with isopropyl alcohol and acetone. If you are connecting two pieces rather than repairing a single object, clamp the two pieces together in the position you wish to join them. There should be a slight gap between them for the solder to flow along, but keep this to 1/25" (1 mm) or less.  If the pieces do not fit together smoothly, you will need to make the joined areas smooth through sanding or bending. Because the aluminum should be given as little chance to oxidize as possible, you may wish to clamp the pieces together loosely, clean them while they are clamped, then tighten the clamp. Immediately after cleaning the metal, apply the flux along the area to be joined using a rod of solder or a small metal tool. This will prevent further oxide from forming and draw the solder along the length of the join.  If soldering wires, dip them in the liquid flux instead. If your flux came in powder form, refer to the label for mixing instructions. Use your torch or soldering iron to heat the metal object adjacent to the join, starting at the lower end of the workpiece. A direct flame on the repair area is likely to overheat the solder and flux. If using a torch, hold the torch tip at least 4 to 6 inches (10.2 to 15.2 cm) away from the parent metal. Move the heat...


Pre-treat your hair with moisturizer. Clarify your hair and scalp. Pick the right shampoo. Shampoo your hair. Condition your weave. Dry your hair. Repeat as necessary.

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Because your extensions aren't getting the moisturizing oils produced by your scalp, they have a tendency to dry out much faster. Dry hair of any kind is much more difficult to wash and is prone to breakage. Add a little hair oil to your weave before you shampoo. Place a shower cap around your hair and allow the oil to infuse into your hair for about an hour before moving on. This will remove built-up hair products and prevent dandruff. Fill a spray bottle half with water, half with apple cider vinegar. Spray it track-by-track onto your scalp and massage it in. Then give the weave itself a few spritzes. Leave this to set for five minutes before rinsing with warm water. You don't have to clarify every time you wash your hair. Once a month should be enough to keep your scalp healthy. There are many shampoos on the market specifically made for hair extensions. However, some stylists recommend that any mild shampoo can be used. Others advise to treat your weave like dry, damaged hair and use a deep-moisturizing shampoo. Like your natural hair, finding what works best may require some trial and error. Wet your hair thoroughly before applying the shampoo. Add a dollop of shampoo into your hair and lather it. Massage the shampoo into your roots. Be gentle to avoid tangles and breakage. Rinse with warm water. You can do this in the shower or using a sink or wash basin. When you clarify your roots, you can skip shampooing them. Keeping the hairs moisturized will extend your weave's lifespan. Deep condition with your choice of moisturizer. Leave it for 15-20 minutes before rinsing thoroughly with warm water. Either allow your hair to air dry or sit under a hooded dryer. You may also use a blow dryer, but this may damage your weave. Focus drying your roots. Make sure your natural hair and the portion of your weave attached to it dry out completely. Damp hair under a weave can cause mildew or even a bacterial infection. It is generally recommended to wash your weave and natural hair once every one to two weeks. Washing...


Pre-treat your water if it's cloudy. Learn the benefits of ultraviolet sanitization. Choose a device for your home. Install the purification system. Maintain your UV system.

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Turbidity, or cloudiness, may be an issue with unpurified water. Options for treating turbidity that you could use at home include chlorine, filtering through cloth, or filtering through sand.  To use chlorine, measure out the recommended number of capfuls and add it to the water. To filter through cloth, pour the water over a clean cloth, draining into a clean container. To filter over sand, get a large bucket or container and install a spigot at the bottom. Layer a few inches of gravel at the bottom of the bucket, followed by a thick layer of sand. Pour your water over the sand and let it drain into a clean container. UV light is a better purification system because it doesn't add more chemicals to the water. Using UV is easy to use, extremely effective (kills 99.9% of microorganisms), and produces no harmful by-products.  UV light is most effective in clear water where the light waves can penetrate into the water, killing all of the microbes. An at-home UV system is easy to use because it connects directly to the water pipes of your home. It purifies the water as it flows through your faucets. The type of purification system you choose to install is dependent upon the needs of your house. The main things to consider when choosing a system are the quality and flow rate of the incoming water. You also need to consider whether you want just one faucet purified or the whole house.  If the flow rate of the incoming water is too fast, the water will not be properly sterilized. The water must be clear for UV to work effectively, so choose a system that combines a filter with the UV purification. Housing of the device should be made of stainless steel to protect electronics from corrosion. Choose a system that has an audible alarm to alert you when the light needs changed or if the system is failing. Whichever system you choose, install the purification device according to the manufacturer’s instructions. The system will either be attached directly to the pipes near a single faucet in your house or will be...


Preach the need. Explain the process. Say a prayer. Set the tone.

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Before you can call unbelievers to the altar, you need to make sure they understand what the call is actually about. This means that you'll need to deliver a powerful sermon that doesn't shy away from the truth about sin, repentance, and the urgency of accepting Christ as Savior.  Preach the gospel. Make sure that your message is derived from the Bible's teachings on repenting and believing.  Don't shy away from the harsh reality of sin. You won't be able to stress the importance of salvation without explaining the consequence of living and dying without it. Your message should clearly explain that accepting Jesus is equivalent to being rescued, not a trick you can use to make your life better. Stress the importance of repentance alongside forgiveness. Explain "church lingo" each time you use it. Terms that you might use regularly, like "born again," "saved," and "repent," can be completely unfamiliar to nonbelievers. Announce the altar call after you finish the sermon. As you make the announcement, explain how the process will work physically and how it should work spiritually. Spelling out the steps can make potential converts feel more at ease. The fear of the unknown can cause plenty of people to hesitate, but describing each stage of the altar call in advance can remove some of that fear. Lead the congregation in prayer at the start of the altar call. Ask God to move the hearts of those who still need to accept Him and to continue working in the hearts and lives of those who already have. Even though the focus is on those who need to repent and accept Christ, you need to address current believers in your prayer, too. Everyone should be able to benefit from this opportunity for spiritual renewal. Play soft music in the background. Dim the lights, but make sure that there is still enough light to maintain visibility.  The idea is to make the environment peaceful since peace encourages reflection. During the actual invitation to the altar, instrumental music is usually preferred over music with lyrics....


Predict rain if the air pressure is falling. Forecast improving weather when air pressure rises. Forecast fine weather when air pressure is steady.

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Generally, if the pressure is falling, the weather is taking a turn towards storms and rain. The starting point of the reading is also important in the forecast. Higher readings indicate better weather even if the pressure is falling.  If the reading is over 30.2 inches of mercury and falling rapidly, this indicates cloudy, but warmer weather. If the reading is between 29.8 and 30.2 inches of mercury and falling rapidly, rain is most likely on the way. If it's under 29.8 inches of mercury and falling slowly, rain is likely; if it's falling rapidly, a storm is imminent. As the air pressure rises, the weather tends to improve as the high pressure systems moves through your location.  Readings over 30.2 inches of mercury that rise indicate that the weather will continue to be fair.  Readings between 29.8 and 30.2 inches of mercury that rise indicate that the weather will remain whatever it presently is. Readings under 29.8 inches of mercury that rise indicate that the weather is clearing, but will be cooler. Steady air pressure indicates long periods of nice weather and suggests that you will be experiencing more of the same. If it's sunny and the pressure is holding, expect more sunshine! Higher pressures indicate warmer weather, while lower pressures indicate cooler weather.  A strong high pressure system is around 30.4 inches of mercury. Anything above 30 is considered high pressure.  A typical low pressure system is around 29.5 inches of mercury. Anything below 29.9 is considered low pressure.


Preheat pewter tankards or glass beer mugs. Pour the ale into the saucepan. Heat the pan gently on the stove. Pour into the preheated glasses.

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Placing them in an oven at very low heat should be sufficient, or dipping in hot water and drying just before pouring will work. Pour enough for each drinker (size up the saucepan if needed). Add the teaspoons of sugar and the spices. (If you find clove too strong, leave it out.) Do not boil it. It is claimed that sipping this just prior to bed will ensure a good night's rest!


Preheat the broiler. Broil the asparagus for up to 8 minutes. Serve the asparagus hot with your favorite dishes.

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Before you turn on the oven, move the top rack to the highest position. Close the oven door, set the broiler to high, and leave the oven to preheat as you prepare the asparagus. Broilers cook at extremely high heat, which will give the spears a nice char on the outside. Transfer the baking sheet to the top rack and cook the asparagus for 4 to 8 minutes. The asparagus is ready when it’s slightly tender but still firm, and slightly charred on the ends. Remove the asparagus from the oven. Use tongs to transfer the spears from the roasting pan to a serving dish, or onto individual serving plates. Enjoy the asparagus hot as a side with your favorite meals, or as a nutritious snack.  Before serving, you can finish the asparagus with additional oil, butter, or red wine vinegar.  Leftovers can be stored in an airtight container in the refrigerator for up to a few days.


Preheat the broiler. Season your scallops. Broil the scallops for 10-15 minutes.

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The most common way to cook bacon-wrapped scallops is to broil them.  Place the oven rack 6 inches from the source of heat.  Set the oven to broil and allow it to preheat. The basic recipe for bacon-wrapped scallops is very simple.  Toss the wrapped scallops in melted butter and sprinkle them with salt and pepper.  You can use olive oil in place of butter. Teriyaki sauce is a common variation to the simple butter recipe.  Combine 1/2 cup teriyaki sauce, 1/3 cup brown sugar, and 3 tablespoons of minced ginger in a bowl.  Toss the wrapped scallops in the mixture. Line the scallops on a baking sheet.  Place the baking sheet on the oven rack and allow the scallops to broil for 10-15 minutes until the bacon is cooked completely through. Flip the scallops half way through the cook time.  Remove the baking sheet using an oven mitt and flip the scallops using tongs, then replace the scallops and finish broiling them.


Preheat the griddle to medium-low heat and spread butter over it. Combine the wet ingredients. Mix the dry ingredients. Combine all the ingredients. Set the batter aside to rest for 30 minutes. Pour ¼ cup of pancake batter onto the griddle. Cook the pancakes. Lay the pancake on a large plate, or on a cooling rack over a baking sheet in the oven. Repeat until there is no more pancake batter. Serve.

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For an electric griddle, preheat it to 350°F (177°C). In a medium-sized bowl, whisk the hot chocolate, vanilla, and egg until well combined. In a separate bowl, sift or whisk them together the cocoa powder, flour, salt, and baking powder until properly combined. Make a well in the center of the dry ingredients. Pour the wet ingredients into the well, and use a whisk or rubber spatula to combine everything. Don’t overmix the batter, because this can develop the gluten in the flour and make for chewy rather than fluffy pancakes. This will give the flour time to absorb the moisture in the batter. It will also give the gluten time to relax, and this will make for light and fluffy pancakes. If in a hurry, you can skip the resting step, but your pancakes won’t be quite as fluffy. This will make one pancake. Repeat for however many pancakes your griddle will hold, leaving enough space between them to allow for flipping. When bubbles form and start to pop, after two to three minutes, use a spatula to flip the pancakes. Once they’ve been flipped, cook the pancakes for an additional two minutes, or until they're golden brown on both sides. An oven isn't necessary, but if you're doing a big batch, it's the best way to keep cooked pancakes warm while the others are in the griddle. Pre-heat the oven to 225 F (107 C), and then place the plate or cooling rack and pan in there. When the first batch of pancakes is in the oven, add another tablespoon (14 g) of butter to the hot griddle. Add more batter and continue the process until all the pancakes are done. Place a pancake on a serving plate and garnish as desired. Enjoy!


Preheat the grill to about 325 °F (163 °C). Brush the crab legs with oil if you will place them directly on the grill. Wrap the crab legs in foil if you plan on seasoning them. Coat the crab legs with butter and seasonings for additional flavor. Cook the crab legs on the grill for about 5 minutes. Flip the crab legs and cook them for up to 5 minutes.

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Use the  medium-low setting if your grill has it. Then, wait about 15 minutes for the grill to reach full temperature. While it’s heating up, prepare the crab legs. If your grill has a limited temperature range, using a medium setting is fine. Remember to watch the crab legs carefully to ensure they don’t overcook. Pour about 0.25 cups (59 mL) of olive oil into a bowl. Using a kitchen brush, cover all of the crab legs in the oil. The oil will prevent them from sticking to the grill.  If you don’t have a brush, you can rub the oil onto the crab legs by hand. Another option is to roll them in the oil. You could also wrap the crab legs in aluminum foil. It’s safe to use on the grill and will prevent them from sticking. If you plan on seasoning the crab legs before cooking them, use foil instead of oil. Lay 4 sheets of aluminum foil on a countertop. Spread the crab legs out evenly between them. You can generally fit as much as 3.5 lb (1.6 kg) king crab legs, so get more foil if you wish to make more than that. Set aside another 4 sheets of foil to wrap up the crab legs. The foil isn't necessary if you plan on cooking the crab legs plain. Simply coat them in oil to prevent them from sticking to the grill. For example, take about ¼ of a cup (55 g) of butter. Rub it over each of the crab legs by hand. Then, cut a lemon into quarters and squeeze them onto the crab legs.  For additional flavor, chop up 5 cloves of garlic and sprinkle them over the crab legs. Add ½ of a cup (2.5 g) of parsley, 1 teaspoon (5.69 g) of sea salt, and 1 teaspoon (2.33 g) of black pepper as well. You can also melt some butter to pour over the crab legs once you’re done grilling them. Place the crab legs closer to the side of the grill, away from the coals or direct heat, to prevent them from overcooking. Keep them about 5 in (13 cm) away from the heat. Then, close the grill top and leave the crab legs undisturbed. If you’re cooking the crab legs in foil, be sure to wrap them up tightly to lock in any added seasonings. Butter and other...


Preheat the grill to medium-high. Grill the skewers on the first side for several minutes. Flip the kebabs over and cook for another few minutes.

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It’s best to grill kabobs over direct medium-high heat. Allow it to preheat at medium-high for 10 minutes with a gas grill and 20 to 25 minutes with a charcoal grill.  For a gas grill, you can just set the temperature gauge to medium-high for preheating. With a charcoal grill, you can tell that it’s reached the right temperature by holding your hand 4 to 5 inches (10- to 13-cm) above the cooking grate. When you can only keep your hand there for 4 to 5 seconds before the heat is too much, it’s at medium-high heat. You can also use a grill pan on your stove to cook the kabobs. When the grill is preheated, arrange the kabobs in a single layer on the cooking grate. Let them cook for several minutes on the first side depending on what type of protein you’re using:  Grill steak for 4 to 6 minutes per side. Grill chicken for 6 to 8 minute per side. Grill pork for 6 to 8 minutes per side. Grill lamb for 4 to 6 minutes per side. Grill shrimp for 2 to 3 minutes per side. Grill salmon, tuna, or swordfish for 2 to 3 minutes per side. Grill tofu for 2 to 3 minutes per side. When the kabobs are finished grill on the first side, use a pair of tongs to turn them over. Cook them on the second side for the same amount of time that you did the first. The kabobs are done grilling when the veggies are tender and all of the protein and vegetable pieces are browned on all sides.


Preheat the oil. Fill a bag with the cheese powder. Combine the dry ingredients. Add the water to make a dough. Transfer the dough to a piping bag. Pipe logs of dough into the hot oil. Fry the dough for four minutes. Drain the excess oil. Coat the logs with cheese powder. Separate the Cheetos and cheese powder. Dig in!

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Pour the oil into a large saucepan and turn the heat to medium to preheat the oil. Attach a candy thermometer to the side of the pan and insert the bulb into the oil. The oil should be 350 F (177 C) before you fry the dough to make the Cheetos. Pour the cheese powder into a seal-able plastic bag. When the Cheetos have been fried and cool, you'll toss them around in the cheese to coat them. In a medium mixing bowl, combine the flour, corn meal, and salt. Whisk the dry ingredients together to combine everything and remove any lumps that may be in the flour or corn meal. For this recipe, you can use regular corn meal, fine grind corn meal, or corn flour. Corn meal will produce a slightly grittier texture, whereas corn flour will produce smoother Cheetos. Fill a kettle to the minimum fill line. Bring the water to a boil and let it cool for a few minutes. Pour ½ cup (118 ml) of the very hot water into a measuring cup. Pour the hot water into the dry ingredients slowly, whisking the mixture as you pour. Continue whisking until all the water has been incorporated and you have a smooth dough. Fit a piping bag with a large, plain round tip. Spoon the dough mixture into the piping bag. When the bag is full or when all the dough has been added, twist the top of the bag to keep the dough inside. Use a clean freezer bag if you don’t have a piping bag. Cut a half-inch (1.3-cm) hole in the bottom corner of the bag, and press the dough toward the hole to pipe it out. When the oil is at temperature and the dough is ready to go, squeeze 2-inch-long (5-cm) logs of dough into the oil. When you squeeze out a length of dough, use scissors or shears to cut it away from the piping bag. Repeat until you’ve filled the pan with as many logs as you can fit, but don’t crowd the Cheetos in the pan. You may have to fry them in multiple batches. You want the logs to be a golden color when they come out of the oil. If the Cheetos aren't fully submerged in the oil, use a fork or chop sticks to flip them halfway through the cooking time. For...


Preheat the oven

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to 400 °F (204 °C). Once you’ve placed the pan inside of the oven, turn the oven to 400 °F (204 °C). Give the oven about 10-15 minutes to reach the correct heat. If you have a thermometer on your oven, you can use that to monitor the temp so you’ll know when the oven is ready.  Preheating the oven will give you more consistent results while you’re cooking, since the temperature will already be stabilized when you add the food. By preheating the baking pan along with the oven, you’ll get a nice sear on the outside of the sausages.


Preheat the oven Bake. Serve.

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. Set the temperature of the oven to 175ºC (325ºF/ gas mark 3.5). Place the baguette into the center of the oven and bake for ten minutes. Turn it over, bake for a further 10 minutes. Remove it after the time is up. Unwrap the garlic bread, cut the rest of the way through the slices, and serve


Preheat the oven Mix your dry ingredients in a large bowl. Mix your wet ingredients together. Combine the wet and dry ingredients.

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to 425ºF. While the oven is heating, grease an 8-inch baking pan with butter or cooking spray. If you don’t have an 8-inch pan, you can also use a 9x1-1/2-inch round baking pan, or 10-inch cast-iron skillet. Make sure to grease the bottom and sides of whatever pan you choose to use. Instead of greasing the pan, you can also add a tablespoon of butter to whatever pan you are using and stick the pan in the preheated oven for about three minutes. When the butter is melted, take it out of the oven and swirl it around. Using a hot pan helps to make the edges of the cornbread crispy and the butter serves to increase the flavor of the cornbread. Add the cornmeal to the bowl along with the all-purpose flour, sugar, baking powder, baking soda, and salt. Mix all of these ingredients together so that the texture is even and smooth throughout. You can vary the amount of sugar you add to your recipe. Some people like sweeter cornbread, while others like to skip over the sugar entirely. Crack two large eggs into a medium bowl. Use a fork to beat them until they are smooth. Add the buttermilk to the eggs. In a separate container, melt six tablespoons of butter. When the butter is melted, add it to the egg and buttermilk mixture and whisk all of these ingredients together. If you do not have any buttermilk, you can instead combine two eggs with one cup of milk and 1/4 a cup of melted butter or cooking oil. Stir this all together. You can add the buttermilk mixture to the cornmeal mixture all at once. Use a spatula to get any lingering drips of buttermilk into the bowl. Fold the ingredients together until there are no more dry spots. In particular, make sure there are no pockets of cornmeal left at the bottom of the mixture. Don’t try to get out all of the lumps however--the batter should be lumpy. Over mixing the batter can actually lead to a tough texture so stop stirring as soon as all of the dry spots have been removed.


Preheat the oven and cut the cheese. Combine the meatball ingredients and prepare a baking sheet. Form the stuffed meatballs. Bake the stuffed meatballs.

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Turn on the oven to 350 degrees F (180 C). Take one 8-ounce (226 g) block of mozzarella cheese and use a sharp knife to cut it into 1/2-inch (12 mm) cubes. You should get about 20 small cubes of cheese. You could also use pepper jack, cheddar, or monterey jack cheese. Spray a baking sheet with cooking spray and set it aside. Get out a large mixing bowl and place all of the meatball ingredients in it. Use a wooden spoon to stir the mixture well. You'll need:  1 pound (454 g) of ground beef 3/4 cup (70 g) of plain bread crumbs 1/2 cup (50 g) of grated Parmesan cheese 1/2 cup (120 ml) of water 2 tablespoons of chopped fresh parsley 1 egg 1 1/2 teaspoons of garlic powder 1 teaspoon of salt 3/4 teaspoon of black pepper Gather a few tablespoons of meatball mixture into a ball and press one cheese cube in the center of it. Spread the meatball mixture around the cheese, so it is encased in meat. Continue to form the stuffed meatballs until you use up the meat mixture. You should have about 20 stuffed meatballs. Place them on the prepared baking sheet. You can use spoons or a small cookie scoop to portion out the meatballs. Place the baking sheet in the preheated oven and bake the stuffed meatballs for 15 to 20 minutes. The meat shouldn't be pink and should be at least 160 degrees F (70 C). Serve the stuffed meatballs right away. Don't worry if some of the cheese cooks out of the meatballs, just try to remove them from the pan immediately, so they don't stick.


Preheat the oven and get the baking tray ready. Clean and slice the potatoes. Lay the potatoes on the baking tray. Make the dressing. Dry the belly and skin. Slice the salmon’s skin. Dress and stuff the salmon. Roast the salmon. Test the fish for doneness.

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Set your oven to 400 F (204 C) and let it come to temperature. Choose a baking sheet that will be long enough to accommodate your fish. It’s ok if the head and tail overhang a little. Line the baking sheet with two layers of aluminum foil that are each a little longer than the sheet. You can also use a roasting pan or fish kettle to cook the salmon. Clean the potatoes under running water and scrub them with a vegetable brush to remove dirt. Pat them dry with a towel or paper towel. With a knife, slice them into rounds that are a quarter-inch (0.6 cm) thick. You can also use a mandolin to cut the potatoes. Arrange the potato slices on top of the aluminum foil on the baking tray. Start with a single layer, and then overlap the potatoes if necessary. Drizzle them with some olive oil to coat the top layer. Sprinkle the top of the potatoes with salt and pepper. Take half the dill and half the parsley and place it in a bowl. Use a zester or grater to zest the two lemons. Add the zest to the bowl with the herbs and toss to mix. Cut open one of the lemons and squeeze the juice over the herbs. Toss to coat. Place the salmon on the cutting board. Open the slit in the belly that the fishmonger made when removing the organs. Pat the inside of the belly dry with paper towel. Pat the outside with a fresh paper towel as well. With your knife, score the skin of the salmon by making six angled cuts from the back to the belly. The cuts should be about an inch (2.5 cm) deep. Turn the fish over and repeat on the other side. The point of scoring the skin is to give you a place to stuff the herbs, dressing, and vegetables. Transfer the fish to the baking sheet, laying it diagonally across the potatoes. Take the remaining dill and parsley and stuff it inside the salmon’s belly. Sprinkle salt, pepper, and the herb-lemon mixture into each slash you made in the skin.  Sprinkle the top of the fish with the carrots, onions, celery, and garlic. Drizzle the white wine over the top of the fish and vegetables. Curl the edges of the foil up...


Preheat the oven and grease a baking dish. Chop the oysters. Combine the oyster dressing. Lay the haddock in the dish and coat them with beaten egg. Spread the oyster dressing in the pan. Bake the haddock with oyster dressing for 35 to 40 minutes.

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Turn the oven on to 375 °F (191 °C). Get out a 9 x 13-inch (22 x 33-cm) baking dish or a 3-quart (2.8 liter) baking dish. Grease the bottom of the pan with cooking spray, butter, or shortening. Set the dish aside. Insert an oyster knife into the side of an oyster and remove the top shell. Remove the oyster meat to a cutting board. Once you've shucked all of the oysters, chop the meat into small pieces. You should end up with 1 pint (450 g) of oysters pieces. Transfer the oyster pieces to a mixing bowl. Crush enough crackers to measure 1/2 cup (40 g) of coarse crumbs. Add the crumbs to the oysters in the bowl along with:  1/2 cup (120 ml) warm milk 1/2 teaspoon (3 g) salt 1/4 teaspoon (0.5 g) pepper 2 teaspoons (9 g) melted butter 2 tablespoons (15 g) chopped celery, optional Crack 1 egg into a prep bowl and use a fork to beat it. Lay 2 haddock fillets in the bottom of the greased baking dish. Brush the fillets with the beaten egg. Ensure that the dressing covers the haddock fillets. Put the casserole dish in the preheated oven and cook the fish. Run a fork over the fish to see if it flakes. Once the fish flakes and is cooked throughout, remove the dish. Serve the haddock and dressing while it's hot. You can store the leftover fish and dressing in an airtight container in the refrigerator for 3 to 4 days.


Preheat the oven and grease the pan. Combine the butter and sugars. Stir in the egg, egg yolk, and vanilla. Mix in the dry ingredients. Add most of the chocolate chips and combine.

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To make sure that your oven is hot enough when the cake is ready to bake, it’s important to preheat it. Set your oven to 350 degrees Fahrenheit (180 degrees Celsius), and allow it to fully heat. Next, grease a 8- or 9-inch (20- or 23-cm) cake or pie pan and set aside.  Keep an eye on your oven so you know when it’s fully preheated. Most models will beep and/or flash an indicator light to alert you that it’s reached the desired temperature. You can use a springform for the cake if you’re worried about the sides sticking to the pan after baking. Use nonstick cooking spray, butter, or margarine to grease the pan. In a large bowl, cream together 10 tablespoons (142 g) of butter, ⅔ cup (132 g) of brown sugar, and ⅓ cup (66 g) of white sugar with an electric mixer on medium. Blend the mixture for 2 minutes or until the butter and sugars are fully combined.  You can also use a stand mixer to make the cookie cake batter. If you don’t have any type of electric mixer, you can blend the batter by hand with a wooden spoon. It will just take more time. Once the butter and sugars are fully blended, add an egg, another egg yolk, and 1 teaspoon (5 ml) of vanilla. Blend together on medium until all of the ingredients are fully incorporated, which should take 1 to 2 minutes. After you’ve combined all of the wet ingredients, you can add in the dry ingredients. Stir 1 ⅔ cups (208 g) of flour, ¾ teaspoon (3.45 g) of baking soda, and ¾ teaspoon (4.3 g) of salt into the batter. Mix on a low speed until the ingredients are just  combined. Be careful not to overmix the batter when you’re adding the dry ingredients. If you mix the flour too much, gluten can develop, which can make the finished cake chewy and tough. When you’ve mixed the dry ingredients into the batter, use a wooden spoon to stir in 1 cup (175 g) of chocolate chips minus 2 tablespoons (30 g). Set aside the extra chips for use later.  You can use any type of chocolate chips that you prefer, such as milk, semi sweet, dark, or white chocolate chips. You may even want to...


Preheat the oven and prepare a baking dish. Dry the haddock and remove any pin bones. Cut and salt the fish, if necessary. Crush the crackers and melt the butter. Mix the cracker coating and spread it over the fish. Bake the haddock for 20 minutes. Serve the New England baked haddock.

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Turn the oven on to 350 °F (177 °C). Get out a casserole-sized baking dish and grease it with butter, shortening, or oil. You can use a 9 x 13-inch (22 x 33-cm) baking dish or a 3-quart (2.8 liter) baking dish. Rinse 2 pounds (907 g) of skinless haddock fillets under cold water. Use paper towels to pat the fish dry. Feel the fillets for any pin bones sticking out and remove them. You can pull the pin bones out with tweezers or long nose pliers. If you have large fillets of haddock or if some of them are unevenly sized, cut the fish into serving sized pieces. Try to cut them to a similar size so they'll bake evenly. Lay the fish in the prepared pan and sprinkle them with a little salt to taste. Open 1 sleeve of Ritz crackers (about 34 crackers). Empty the crackers into a food processor and pulse them until they're coarsely crushed. You should also melt 5 tablespoons (70 g) of unsalted butter in a small prep bowl. If you don't have a food processor, you can put the crackers into a resealable plastic bag. Remove the excess air and seal the bag. Crush the crackers in the bag with a rolling pin. Dump the crushed crackers into the bowl of melted butter. Stir the mixture until it's combined. Divide and spread the topping evenly among the tops of the fish fillets. Put the baking dish of haddock in the preheated oven. Cook the fish until it's completely hot throughout and it flakes when you rub a fork over it. This should take about 20 minutes. If you have thick fillets, they may take longer to cook. Remove the baking dish from the oven and serve the fish immediately with lemon and parsley. While you can store leftover fish in the refrigerator, the topping will become soggy the longer it's refrigerated. Use the fish within 3 to 4 days.


Preheat the oven and prepare a baking sheet. Combine the seasoned panko mixture. Season the fish and dip them in beaten egg. Roll the fish in the seasoned panko mixture. Bake the panko crusted fish for 14 to 16 minutes. Serve the panko crusted fish.

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Turn the oven on to 425 °F (218 °C). Get out a baking sheet and lay a piece of parchment paper on it. Spray the parchment paper with nonstick cooking spray and set it aside. Set a shallow bowl or plate on your work surface and measure ½ cup (30 g) of panko breadcrumbs into it. Add ½ teaspoon (1 g) of lemon zest, and ¼ teaspoon (1.5 g) of salt. Use your fingers to stir the mixture until the seasonings are combined with the panko. Set the mixture aside. Get out another shallow plate or bowl and crack 1 egg into it. Beat the egg with a fork. Sprinkle 2 fish fillets with salt and pepper according to your taste and dip the fish in the beaten egg. You can use your favorite fish for this recipe. Try salmon, cod, halibut, mahi mahi, or rockfish. Lift the fish fillets out of the egg and let the excess egg drip off. Lay the fish in the seasoned panko and roll the fillets gently. The panko should stick to the sides of the fish. Lay the fish in a single layer on the prepared baking sheet. Put the fish in the preheated oven and bake the fillets for 14 to 16 minutes. The fish should flake easily when you run a fork across the top. Remove the fish from the oven and sprinkle a little fresh parsley over the top. Consider serving the fish with steamed vegetables and rice. Garnish the fish with slices or wedges of fresh lemon on the side. While you can store the cooked fish in the refrigerator for 3 to 4 days, it will become soggy as it's stored.


Preheat the oven and prepare a baking sheet. Combine the yogurt and powdered sugar. Dip the pretzels into the yogurt mixture and set them on the cooling rack. Turn off the oven and set the baking sheet with the pretzels inside. Allow the coating to set for several hours and transfer to a storage container.

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To ensure that the oven is warm enough to dry the pretzels, set the temperature to 250 degrees Fahrenheit (130 degrees Celsius) and allow it to heat fully. Next, place a wire cooling rack over a baking sheet to catch any yogurt that drips off after the pretzels are coated. It’s a good idea to line the baking sheet with foil, wax paper, or parchment paper before placing the wire rack over it. That will make it easier to clean up the sheet when you’re finished making the pretzels. Add 2 cups (500 g) of low fat yogurt in the flavor of your choice to a large bowl. Mix 5 cups (625 g) of powdered sugar into the yogurt one cup (125 g) at a time with an electric mixer until it is completely incorporated.  You can use any flavor of yogurt that you like for the pretzels. Strawberry, blueberry, and vanilla are classic options. If you don’t have an electric mixer, you can mix the yogurt and powdered sugar by hand with a whisk. After the yogurt and powdered sugar are completely mixed, use a pair of tongs to dip 3 dozen miniature pretzels into the mixture one at a time. Make sure that they are coated on both sides, and set them on the wire cooling rack on the baking sheet. Repeat the process with all of the pretzels. If you don’t have tongs, you can use chopsticks or even a pair of tweezers to dip the pretzels. When you’ve coated all of the pretzels with the yogurt mixture, shut off your oven. Place the baking sheet and wire rack with the pretzels in the oven with the door slightly ajar. You don’t necessarily have to dry the pretzels in the warm oven. However, it helps the yogurt coating set without the pretzels getting soggy. Leave the pretzels in the oven for 3 to 4 hours so the yogurt coating has time to fully set. Remove them from the oven, and store them in an airtight container. The yogurt covered pretzels should keep for up to 3 days.


Preheat the oven and prepare a baking sheet. Divide the dough and roll it into a square. Spread filling on the dough and roll it into a log. Trim the ends and twist the dough. Cut and seal each knish.

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Turn the oven on to 375 °F (190 °C). This will ensure that the oven is ready to use once you've rolled and filled the knishes. Get out a large baking sheet and lay a sheet of parchment paper over it. Set the sheet aside while you roll the dough. Remove the plastic wrap from the bowl with the dough and place the dough on your work surface. Cut the dough in half to get two equal pieces. Set one piece aside. Sprinkle your work surface with some flour and put the other piece of dough on it. Roll the dough into a thin square that's about 12 inches (30 cm) in size. You'll need to roll the other piece of dough into a square too. Sprinkle more flour on your work surface if the dough begins to stick. Take your filling and divide it into two portions (one for each square of dough). Shape one portion of filling into a 2-inch (5 cm) long and place it across the bottom of the dough. Fold the dough over the filling and roll it up to the end. Roll and fill the other portion of dough and filling.  Avoid rolling the dough too tightly or it may split as it bakes. If you'd like to make two different kinds of knishes, make a half batch of each type of filling. Use one filling on each of the squares of dough. Use a knife or bench scraper to trim off the ends of each log of filled dough. These ends are the parts that don't contain any of the fillings. Use your finger to press indentations on the log at 3 inches (7.5 cm) and 6 inches (15 cm) across. Twist the dough at these points. Twisting the dough will seal off individual knishes (kind of like how sausage links are strung together). Cut the dough at the twisted points so you end up with 3 segments for each log. Pinch the ends of one segment together to make a sealed bottom of one knish. Press the knish with the palm of your hand to flatten it a little. If you want, you can pinch the top ends like you did on the bottom or you can loosely fold them over the dough so they're slightly open. If you're using different fillings for half of your knishes, consider sealing the tops...


Preheat the oven and prepare a baking sheet. Mash the garlic with olive oil, lemon juice, salt, and pepper. Cover the fish with the garlic lemon mixture. Bake the haddock for 20 to 25 minutes. Serve the fish.

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Turn the oven on to 350 °F (177 °C). Get out a baking sheet and line it with parchment paper or aluminum foil. Set the pan aside while you prepare the fish. Mince 2 cloves of garlic and place them in a small bowl or a mortar. Mash the minced garlic with a fork or the pestle. Mash in 1 teaspoon (5 ml) of olive oil, 1 tablespoon (15 ml) of lemon juice and a pinch of salt and pepper. Lay two 4-ounce (113 g) fillets of haddock on the prepared baking sheet. Spoon half of the garlic lemon mixture on 1 fillet and spread the rest on the other fillet. Spread the mixture evenly across the fish. Put the sheet of haddock in the preheated oven and bake it until it flakes. The fish should be completely cooked throughout. This should take 20 to 25 minutes. Remove the sheet from the oven and sprinkle the fish with sliced green onion. Serve the haddock while it's still hot. You can store leftover baked haddock in an airtight container in the refrigerator for 3 to 4 days.


Preheat the oven and prepare a dish. Slice the sweet potatoes, onion, and garlic. Combine the spice mixture. Assemble the casserole. Add the milk, cheese, and hot sauce. Bake the sweet potato scalloped potatoes for a total of 30 minutes.

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Turn the oven on to 375 degrees F (190 C). Get out a large baking dish and spray it thoroughly with cooking spray to prevent the potatoes from sticking. Set the pan aside while you prepare the skinny scalloped sweet potatoes. Scrub 3 large sweet potatoes and peel them if they're not organic. Slice the sweet potatoes as thinly as you can, at least 1/4-inch (6 mm) slices. Set these aside and slice one large white onion as thinly as you can. Set the onion aside and chop 3 cloves of garlic. You can use a mandolin, if you'd like to quickly and evenly slice the potatoes and onion. Get out a small prep bowl and measure all of your spices into it. Stir the spices well, so they're combined. You'll need:  1 teaspoon ground coriander 1 tablespoon ground cumin 1/2 teaspoon black pepper Lay half of the sliced sweet potatoes across the bottom of the prepared baking dish. Sprinkle about one-third of the spice mixture over the potatoes. Spread all of the thinly sliced onions and chopped garlic across. Sprinkle another third of the spice mixture over the onions and garlic. Spread the rest of the sweet potatoes and sprinkle the last of the spice mixture. Don't worry if some of the spice layers are a little uneven. They'll disperse a little once you pour on the milk. Slowly pour 3/4 cup (180 ml) of skim milk across the casserole, so it soaks into the sweet potatoes. Sprinkle 1 teaspoon of hot sauce evenly across the potatoes and scatter 1/2 cup (50 g) of grated sharp Cheddar cheese on top. For a less spicy casserole, you can leave out the hot sauce. Cover the dish with aluminum foil and place it in the preheated oven. Bake the potatoes for 20 minutes. Remove the pan from the oven and take the foil off. Return the potatoes to the oven to bake for 10 more minutes.  The sweet potatoes should be completely tender and the Cheddar cheese should be melted and bubbly. Store the leftovers in an airtight container in the fridge for a few days. Keep in mind that the potatoes will soften the longer you store them.


Preheat the oven to 190ºC/375ºF. Clean the outside of the butternut squash. Cut the butternut squash in halves. Cut the butternut squash into wedges. Place the wedges into the roasting dish. Drizzle the squash pieces with olive oil. Add salt and pepper to taste. Place in the oven. Serve hot.

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Wipe down and scrape off any dirt that needs removing. You'll be roasting with the peel on, so it needs to be clean. Scoop out the seeds and discard. Don't make them too thick. Keep the skin facing down. Then pour the maple syrup over the wedges, making sure to cover all of them. Sprinkle the cumin powder over. Finally, add the unpeeled garlic cloves here and there. Roast for 40 minutes, or until the squash feels tender to the knife point or a fork. Serve with the roasted garlic cloves and drizzle any of the oily sauce that is in the pan over the wedges.


Preheat the oven to 200 degrees Fahrenheit (90 degrees Celsius). Place the brisket in your roasting pan. Add water to the pan. Sprinkle the seasoning packet onto the meat. Wrap the brisket. Cook until tender. Let rest before serving. Finished.

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Prepare a roasting pan by lining it with a large sheet of aluminum foil. The foil needs to be at least three times as large as the bottom of your roasting pan. You will need enough foil to wrap completely and securely around the brisket, so if necessary, you can test the amount by wrapping it around your brisket before you use it the line the pan. Sit the beef brisket directly in the center of the foil lining your roasting pan. Do not open the seasoning packet yet. This packet will be used a little later in the process. Pour enough water into the roasting pan to reach the top edge of the brisket. You only need enough water to help braise the meat. It does not need to cover the brisket completely. Distribute the seasoning packet over the top surface of the brisket and into the surrounding water. By getting some seasoning packet into the water and on top of the beef brisket itself, you can distribute the flavor more evenly throughout the cut of meat. Otherwise, the majority of the flavor would be concentrated on the top of the brisket alone. Tightly wrap the aluminum foil around the brisket, creating a seal so none of the liquid can escape as the corned beef brisket cooks. By wrapping the brisket, you seal the liquid in and keep that liquid in full contact with the meat. This leads to a more even, more rapid, and more flavorful cooking process. This can take anywhere from 3 to 6 hours. After the 3-hour mark, check the brisket every 30 to 40 minutes to check its internal temperature and tenderness.  Do not unwrap the brisket during the cooking process unless you are checking for doneness. Unwrapping the meat can cause some liquid to be lost, which can upset the cooking time and lead to a brisket that is drier than ideal. You should also watch the brisket to make sure that liquid is not leaking out from the corners of the foil. If liquid does seep out, carefully refold the corners of the foil down using oven mitts to prevent additional liquid loss. Check the internal temperature of the brisket with a meat...


Preheat the oven to 200 degrees Fahrenheit (95 degrees Celsius). Combine the wet ingredients. Heat the oil. Mix the flour and pepper. Consider pounding out the chicken. Season the chicken. Coat the chicken in the wet and dry ingredients. Fry each piece of chicken until crispy and cooked through. Drain on clean paper towels. Keep warm.

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Prepare two baking sheets by lining them with parchment paper or aluminum foil.  You will need one baking sheet for the fried chicken and one baking sheet for the waffles. Note that the oven is not strictly necessary since it will not be used to cook the chicken or the waffles. It can be very useful, however, since you need to cook the food in batches and need a way to keep the earlier batches warm while finishing the later batches. Place the eggs, water, and hot sauce in a medium mixing bowl. Beat together with a whisk until evenly combined, then set aside.  If you use the full amount of hot sauce, use the minimum amount of water. If you skip the hot sauce completely, use the maximum amount of water. You could also reduce the amount of hot sauce without eliminating it completely. No matter how much you use, make sure that you have a total of 3/4 cup (180 ml) liquid between the water and hot sauce. Pour the oil into a deep, heavy stockpot. Place the pot on the stove and heat on medium until the oil reaches a temperature of 350 degrees Fahrenheit (180 degrees Celsius).  Check the temperature of the oil using a candy thermometer. If you do not have a cooking thermometer, test the oil by dropping a small dollop of finished batter into it. The batter should float to the top and immediately begin to sizzle if the oil is ready. Note that the temperature of the oil will fluctuate throughout the cooking process, so you will need to keep an eye on it the entire time. Adjust the temperature controls of the stove as needed to maintain a consistent temperature. Place the two ingredients in a second medium bowl and stir them together with a mixing spoon until evenly mixed. You can use bone-in or boneless chicken for this dish. Bone-in pieces can be used as they are, but boneless chicken pieces can either be used as they are or pounded flat using a meat mallet.  If you want to eat the chicken and waffles separately, then you do not need to flatten the chicken. If you want to eat the dish sandwich style, however, flattening...


Preheat the oven to 200ºF (95ºC). Arrange your zucchini noodles on the baking sheet. Let the zucchini noodles "sweat" in the oven. Squeeze out any additional moisture.

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Prepare a baking sheet by lining it with paper towels. Under normal conditions, you would not want to place paper towels in your oven. An oven uses dry heat, which could cause the paper towels to catch fire. Since zucchini contains a large quantity of water, though, the paper towels will quickly become damp enough to prevent them from drying out and catching fire in the oven. Spread the noodles out in as flat a layer as possible.  If you cannot create a single layer of zucchini noodles, consider using multiple baking sheets instead of just one. In order to properly drain, all of the noodles need to be touching the paper towel lining the pan. Otherwise, the noodles on the bottom may not dry out as evenly as those on the top. Sprinkle the zucchini noodles with salt before putting them in the oven. The salt will help draw out some of the moisture. Place the zucchini noodles in the oven and let them bake for 20 to 30 minutes, or until the majority of the moisture inside the noodles has dripped or “sweated” out. Sweating is an important part of the process when you plan to prepare a dish with zucchini noodles in it. It is the most effective way to remove moisture from the noodles, and if you do not remove as much moisture as possible before use, the noodles could actually cause your final dish to become watery. Wrap the paper towels around the zucchini noodles and squeeze the noodles gently to get any remaining moisture out. Note that the noodles will be dry at this point but no longer soft. As a result, you will need to cook them further.


Preheat the oven to 230°C (450°F). Peel the aubergine, if desired, and cut to size. Roast the aubergine about 20 minutes or until tender.

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You’ll also need to line a baking pan with foil or lightly grease it. Alternatively, if you have one, you can use a Silpat (though a little greasing still wouldn't hurt). Consider a few of these variations:  Cut it into 3/4-inch cubes. Toss the cubes with garlic, olive oil, salt, and black pepper. Once all the cubes are covered, place into the pan. Bake your aubergine whole. Pierce the skin a few times when baking so it does not explode from expanding moisture. You can then scoop out the flesh for mashing or pureeing. Slice the aubergine length-wise and brush with olive oil and seasoning (diced onion, pepper, grated cheese, breadcrumbs and spices all work wonderfully). If you're working with cubes, you may wish to stir them up about halfway through, or 10 minutes in. And if your oven cooks unevenly, turn the pan around as well. You want each piece to have that hint of crunch while still being tender. If you're roasting a whole aubergine, pierce it with a fork. If there is initial pressure and then it slides right in, your aubergine is fully cooked.


Preheat the oven to 300 °F (149 °C). Cut the knockwurst if you prefer. Place the knockwurst in a cooking dish. Pour other ingredients on top the knockwurst. Cook the knockwurst for 20-25 minutes. Serve the knockwurst.

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You should always preheat the oven before your bake knockwurst. Preheating the oven will ensure that the knockwurst gets an even cook throughout. You can cut the knockwurst into pieces, slices, or you can butterfly them down the center. If you cut the knockwurst into pieces, you can incorporate it into another baked dish, such as a casserole or baked macaroni and cheese. Cutting the knockwurst is also useful to create bite-sized pieces. Arrange the knockwurst on the bottom of the dish. If you kept the knockwurst whole, slicing them halfway down the middle will encourage a more even cook. You can place the knockwurst on a bed of sliced onions or sauerkraut to enhance their flavor. Make sure to place the knockwurst an even distance apart so that you don't crowd and undercook them. Knockwurst is often baked with baked beans, black beans, kidney beans, onions, or bacon. If you want to enhance the flavor of your baked knockwurst, pour a can of beans, chopped onion, or a couple of slices of bacon over the knockwurst before you put them in the oven. Continue cooking the knockwurst at 300 °F (149 °C). Open the oven and look at the knockwurst. They should be golden brown and fragrant. Wear a pair of oven mitts when you remove the cooking dish from the oven. Let the knockwurst cool for 2-3 minutes before serving it. You can store the cooked knockwurst in the refrigerator for 3-4 days or freeze them for up to 3 months.


Preheat the oven to 300 °F (149 °C). Use warm water and dish soap to gently wash the pan. Make sure the pan is dry and soap-free, then add 1 tablespoon (15 mL) of oil. Place the pan in the oven and let it cook for 20 minutes. Remove the pan from the oven after 20 minutes and let it cool. Wipe any excess oil off of the pan after it’s cooled down.

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It should take 10-15 minutes for your oven to preheat. Do not put your pan in the oven before it’s preheated all the way. Lather the soap into the pan with a soft cloth without scrubbing too harshly. Be especially gentle if the pan is brand new, since you may inadvertently cause tiny abrasions in the surface. Once you’ve cleaned the whole surface, make sure to rinse all the soap off of the pan. Cleaning the pan will also ensure you remove any harmful chemicals or substances that may be on it if it’s brand new. Use vegetable oil or another oil with a high smoking point to oil the pan. Spread the oil around with your fingers or a paper towel, making sure to spread it over the pan’s entire inner surface.  Examples of oils with high smoking points include peanut oil, grapeseed oil, and canola oil. Avoid using an oil that heats too quickly, such as olive oil, since this may accidentally burn the pan instead of seasoning it. Place it on the middle rack of the oven for the best results. If you see smoke coming off the pan before 20 minutes have passed, go ahead and remove the pan.  Note that you may not see smoke come off of the pan using this method, even though the pan is still being adequately seasoned. Use oven mitts when putting the pan in the oven to avoid getting burned. During this time, the oil you put on the pan will dry and fill in the tiny pores on the pan’s surface. This process should take about 15 minutes.  Be sure to use oven mitts to remove the pan so that you don’t get burned. Don’t put the pan in the refrigerator to cool it, since this may cause the ceramic to warp. Instead, leave the pan out at room temperature. You’ll need to remove any oil that hasn’t dried on the pan after 15 minutes before you can cook with it. Then, it’s ready to be used!


Preheat the oven to 325 °F (163 °C) and grease a roasting pan. Sprinkle the flour, salt, and pepper over the liver. Rest the liver for 5 to 10 minutes before serving.

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Coat the inside of the pan with cooking spray or rub olive oil to coat it. Set the pan aside. Greasing the pan will prevent the liver and onions from sticking to it. Lay 1 pound (450 g) of sliced beef liver on a cutting board. Sprinkle 1 tablespoon (14.8 ml) (9 g) of all-purpose flour, 1/4 teaspoon (1 g) of salt, and 1/4 teaspoon (0.5 g) of ground black pepper evenly over the liver. Turn the liver over so the other side gets a little of the flour mixture. Turn off the oven and remove the pan from the oven. Leave the liver to rest it finishes cooking. Then serve the liver and onion with mashed potatoes, crusty bread, creamed corn, or a green salad. Store leftover liver in an airtight container in the refrigerator for up to 3 or 4 days.


Preheat the oven to 325 °F (163 °C). Calculate the cooking time. Season the turkey. Place the turkey in a roasting pan. Cook the turkey. Let the turkey rest at room temperature for 20 minutes. Slice the turkey breast.

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The larger your turkey breast, the longer it will take to cook. When roasted at 325 °F (163 °C), turkey breast requires approximately 25 minutes cooking time per pound.  For a smaller four to six pound turkey breast, set aside between 1 1/2 and 2 1/2 hours. For a larger six to eight pound turkey breast, set aside between 2 1/2 and 3 1/2 hours. If you're cooking at an altitude of 5,000 or more feet, you'll need to add five to ten extra minutes' cooking time per pound. Rub the turkey breast with olive oil, and sprinkle the skin with a few pinches of salt and pepper. If you wish, sprinkle dried thyme, oregano, sage or basil on the turkey.  If you want to use fresh herbs, chop them roughly and insert them under the skin of the turkey, so they'll cook right against the meat to flavor it. If you like the taste of lemon with poultry, try slicing a lemon and inserting the slices under the skin, to be removed after baking. Spray an oven-safe roasting pan with non-stick spray or vegetable oil to prevent the turkey from sticking to it. Place the turkey breast in the roasting pan skin-side up. Roast the turkey until the internal temperature is 155 °F (68 °C) as measured by a meat thermometer. Cooking the turkey at a lower heat (325°F) helps make sure that the breast doesn’t dry out.  If you want to make sure the breast stays moist, you can baste the top of the breast periodically throughout the cooking process. Use either a large spoon or a turkey baster to pour the pan liquid over the surface of the breast. For crispy skin, turn on your broiler and broil for five minutes  after it has been brought up to an internal temperature of 155 °F (68 °C). Cover the turkey with foil and let it rest on a countertop for several minutes. During this time, juices from the turkey will reabsorb into the meat. Skipping this step will result in drier meat. Use a carving knife to cut it into portion-sized slices. Place them on a large plate for serving.


Preheat the oven to 325 °F (163 °C). Heat 2 tbsp of oil in a large skillet. Brown the steak for 2-3 minutes on each side. Place the seared steak in the oven for 15-20 minutes. Rest your London broil for 5 minutes. Finished.

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For this method, you’ll start by browning the outside of your London broil in a hot skillet, then finish cooking it through in the oven. It’s a good idea to bring the oven to the correct temperature while you’re busy searing the meat.  For steaks thicker than about 1.5–2 inches (3.8–5.1 cm), bump the oven temperature up to 350 °F (177 °C). Dual-method cooking works especially well for thicker cuts of meat, as it reduces total cooking time. The less time the steak spends inside a hot oven, the juicier it will turn out. Pour in the oil, then tilt the pan in every direction until the cooking surface is evenly coated. Warm the skillet on the cooktop for 3-4 full minutes so that it’s nice and hot. When the oil begins to shimmer slightly, you can go ahead and add the steak. For techniques like pan-searing that utilize intense heat, it’s best to pick an oil with a high smoke point, such as pure olive oil or canola. Note that Extra Virgin Olive Oil (EVOO) does NOT have a high smoke value. Add the marinated meat to the hot skillet, pressing it flat against the cooking surface. Take a peek at the underside of the steak after the first 2-3 minutes to see whether it’s properly seared. Once it's taken on a deep reddish-brown color with a slightly crusty finish, turn it over and continue browning for an additional 2-3 minutes. To prevent splatters, allow the meat to reach room temperature before searing and lower it into the pan using a fork or pair of tongs. Remove the skillet from the cooktop and transfer it to the center rack of the oven. Allow the meat to cook until it reaches the desired doneness. This shouldn't take too long, since you already got it started on the stove.  Check to make sure the skillet you’re doing your searing with is often-safe before you put it in. Not all cookware is designed to withstand the heat of the oven. Make a shallow cut near the center of the steak or use a meat thermometer to test its internal temperature. Anything below 140 °F (60 °C) is rare, while 155–160 °F (68–71 °C) is medium and...


Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Cream together the cream cheese and 2 cups (500 ml) sugar. Stir the eggs in. Mix in the remaining ingredients. Pour the batter into your prepared pan. Bake for 1 hour. Serve warm.

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Prepare a 13-inch by 9-inch (33-cm by 23-cm) baking pan by greasing it with butter, shortening, or nonstick cooking spray. Note that this version of the recipe does not require the use of banana leaves. Combine the two ingredients in a large bowl and beat them together with an electric mixer on low speed for roughly 30 seconds, or until thoroughly creamed together. Scrape the sides of the bowl to ensure that all the cream cheese and sugar have been blended in. Add the eggs to the cream cheese mixture, stirring well enough to blend the egg in after each addition. Add the baking powder, sweet rice flour, melted butter, vanilla, cream of coconut, milk, and crushed pineapple to the batter. Add them one at a time, stirring after each addition. When done, continue stirring until the batter is smooth. When adding the flour, you should mix it into the batter 1/2 cup (125 ml) at a time and stir after each addition. Doing so minimizes the risk of lumps forming in your batter. Once the batter is in the pan, sprinkle the top evenly with the brown sugar and an additional 2 Tbsp (30 ml) granulated sugar. Check the batter for lumps or air bubbles. Break up any lumps with a fork or spatula. Remove any air bubbles by gently tapping the bottom of the pan against the counter. The cake is done when the edges turn slightly crispy and the center is baked through. Check the center by inserting a toothpick into the cake. If it comes out clean, the cake is ready. Let the cake cool to room temperature in its pan. After the cake cools to room temperature, cut it into 12 to 24 even squares and remove those squares from the pan. Serve while still somewhat warm, or place the squares in an airtight container and serve later. If you plan on eating the cake in the next 1 to 2 days, you can store it at room temperature. To preserve the freshness of the cake for 1 to 2 weeks, place it in the refrigerator.


Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Cut the chicken into thin slices. Mix all of the seasonings together. Toss the chicken in the marinade and let sit. Briefly roast the chicken. Meanwhile, preheat the dehydrator. Arrange the strips on dehydrator trays. Dry for 5 to 7 hours.

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Prepare a shallow baking dish by lining it with aluminum foil. You will not be dehydrating the chicken in the oven. You should, however, cook the chicken for a brief time in the oven before you dehydrate it in order to kill any bacteria living inside. The heat provided by the dehydrator is insufficient for this task. Use a sharp kitchen knife to slice the chicken into strips that are 1⁄8 to 1⁄4 inch (0.3 to 0.6 cm) (3.175 to 6.35 mm) thick. The thinner the strips are, the more jerky you will have and the less time it will take to dry the meat. Toss the soy sauce, lemon juice, garlic powder, black pepper, and ginger in a 1 gallon (4 L) resealable plastic bag. After adding the seasonings to the bag, zip it closed and toss the bag gently to mix the marinade together. Add the chicken strips to the bag in let them sit for 20 minutes to absorb the flavor.  Seal the bag and gently toss the chicken in the marinade so that all of the meat is well coated. Place the meat in the refrigerator as it sits in the marinade. After pulling the chicken out of the marinade, place the strips on your prepared baking sheet and cook in your preheated oven for 10 to 15 minutes. Check the internal temperature using a meat thermometer. As soon as the chicken reaches 165 degrees Fahrenheit (75 degrees Celsius), immediately remove it from the oven. Preheat the dehydrator to 145 degrees Fahrenheit (63 degrees Celsius). The dehydrator will need about 10 minutes to preheat, so this should be done as you pre-roast the chicken. As soon as the chicken is ready to remove from the oven, arrange the strips in single layers on dehydrator trays. Place the trays in the dehydrator once done. Check the chicken jerky after the first 5 hours. It should be completely dry when done. If it is not completely dry by that point, continue cooking up to an additional 2 hours, checking the jerky every 30 minutes.