Panaskan oven ke suhu 177˚ C. Campur tepung kue instan. Panggang selama 30 menit. Biarkan kue dingin. Buatlah isian ceri. Siapkan ceri. Resapkan lapisan kue. Berilah icing pada kue. Tambahkan sentuhan akhir.

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Coat two round cake pans with non-stick spray. Place these pans to the side for now. If you do not want to cut the layers before you frost the cake, use three or four cake pans. Or simply made a 2-layered cake. Empty the boxed cake mix into a large mixing bowl. Following the instructions on the back of the box, add the oil, eggs, and water to the mix. Beat with an electric mixer until well blended. Pour the batter into the two greased cake pans. Bake for thirty minutes, or until a toothpick is inserted into the middle of the cake and comes out clean. Remove the cakes from the oven when done. Let cool for about 15 minutes. Then, transfer cakes onto a wire rack. Loosen the edges of the cakes with a knife before trying to remove them. Let cool completely before frosting. Pour the can of cherries into a strainer or colander over a small saucepan to separate the cherries from the syrup. Over medium-high heat, bring the syrup to a boil. Reduce heat, and simmer until reduced. This should take approximately 10 minutes. Remove from the heat. Stir in the lemon juice. If you wish to add alcohol, you can also stir in kirschwasser or rum. Set aside. Allow to cool completely before adding to the cake. This step should be completed while the cakes are baking or cooling. This will give the syrup enough time to cool before you put it on the cake. Cut the cherries in half or into small pieces. Place them into a bowl and add 2 tablespoons of the syrup. Stir together. Using a serrated knife, cut the two cakes into four layers. Use a toothpick to poke holes into the smooth side of the cake. Drizzle 1/4 cup of the cherry syrup over the tops of the layers. Make sure to sprinkle where the holes are so the syrup will soak into the cake. Place a layer on a cake plate, smooth side up. Spray 1/4 of the can of whipped cream onto the cake, then spread with a rubber spatula. Pour 1/4 of the cherry syrup evenly over the whipped cream. Use a slotted spoon to spread 1/4 of the cherries over the filling. Leave the syrup in the bowl. Place...


Panaskan oven ke suhu 180 °C. Letakkan roti di atas loyang dan masukkan ke rak tengah. Balikkan roti setelah 5 menit. Keluarkan roti dari dalam oven setelah 5 menit berikutnya berlalu.

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Set your oven to a lower temperature setting, ideally 350 degrees Fahrenheit (176.7 degrees Celsius). Wait until you hear the oven beep to put in your bread. Put the baking sheet on the oven rack that’s most centrally located in order to toast the bread evenly. After five minutes have passed, open the oven door and use tongs to flip your slice of bread onto its other side. Make sure to wear oven mitts when you take the baking sheet out. Use the tongs to bring the toast from the baking sheet to your plate. After putting whatever spreads or toppings you want on your toast, it’ll be ready to eat.  Try a classic spread or topping, such as peanut butter, nutella, or cinnamon and sugar.  If you want to get a little more creative, top your toast with fig jam, goat cheese, and walnuts or hummus and olive tapenade.


Panaskan oven ke suhu 190°C. Siapkan loyang. Belilah beberapa buah keju brie dan buka bungkusnya. Giling kulit pastry. Letakkan keju di tengah-tengah kulit pastry. Buat dan oleskan isian di atas keju brie. Oles permukaan pastry dengan telur. Bungkus keju brie dengan pastry. Oles bagian atas pastry dengan telur. Hias ikatan pastry. Taruh keju di atas loyang dan masukkan ke dalam oven. Dinginkan selama 5 sampai 10 menit, lalu sajikan segera.

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Make sure that the baking rack is in the middle. It if isn't, adjust the rack before preheating the oven. It will take 5 to 10 minutes for your oven to reach the required temperature. Place a sheet of parchment paper on top of a baking sheet. If you do not have a baking sheet, you can use an oven-safe dish made out of glass or ceramic instead—just make sure that it is large enough to fit the cheese. Choose a younger cheese, or look for something that says "double cream" on the label; stay away from anything that says "triple cream." If your cheese came wrapped in paper or plastic, remove the wrapper and discard it. Leave the white rind on the cheese. Spread some flour on the surface you will be working on before setting down the puff pastry. Lightly dust the surface of the pastry, and roll the pastry out using a rolling pin. You want the pastry to be 1 to 2 inches (2.54 to 5.08 centimeters) larger than it originally was. If your puff pastry is frozen, you will need to thaw it first. This will take 15 to 20 minutes. Do not try to unfold frozen puff pastry, or you may break it. The pastry will be much larger than the brie, so you will have to trim it down with a knife. Leave enough of the pastry so that you can fold it over the brie without stretching it. Consider saving the scraps of left-over puff pastry. You can use mini cookie cutters to cut shapes out of them, and place them on top of the brie, after you wrap it. Once you have chosen what sort of filling you want, spread it over the top of the cheese. Do not spread the mixture over the entire surface; stop within ½ inch (1.27 centimeters) of the edge. If you go too far, the mixture may seep out and tear the pastry. Here are some suggestions for the filling.  To make a simple, sweet filling, you will need, raspberry jam or other fruit jam, brown sugar and ¼ cup (56.25 milliliters) maple syrup.  To make a sweet and savory brie, you will need 2 tablespoons chopped pecans, ¼ cup dried cranberries (30 grams), and 2 tablespoons honey.  You can also stuff your...


Panaskan oven ke suhu 200 derajat Celsius. Letakkan ikan di loyang panggang bersama irisan lemon dan bawang merah. Panggang ikan tidak ditutup selama 15-20 menit. Sajikan tilapia utuh selagi masih panas.

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Move one of the oven racks into the center position so your fish can cook thoroughly. Turn the oven onto 400 °F (204 °C) and let it preheat completely or else the fish won’t have an even cook. Lay the fish flat on its side on the baking pan. If you’re making multiple fish, then leave about 1–2 inches (2.5–5.1 cm) between them so you have space to add aromatics. Fill in the space around the fish with sliced lemons and red onion so they can cook down and infuse flavors into the meat. You don’t need to use lemon and onion if you don’t want to, but it can add a lot of flavor to the dish. Put the baking pan in your oven on the center rack, and leave it alone for at least 15 minutes.  Check the internal temperature of the fish with a meat thermometer to make sure it’s at or above 145 °F (63 °C), or else it’s not safe to eat. Remove the fish from the oven once it’s done cooking and the meat flakes apart easily. The cooking time for each fish will vary depending on its size and thickness. Transfer one of the tilapia along with some of the cooked onions onto a serving plate with a fresh wedge of lemon. You can eat the skin and the meat of the tilapia. Keep leftovers in the fridge for up to 4 days and in the freezer for up to 3 months.


Panaskan oven ke suhu 230 °C dan sesuaikan raknya.

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Move an oven rack to the bottom third of the oven. You'll probably need to move the middle rack higher in your oven or remove it so the turkey breast fits.  If you remove an oven rack, set it aside until you're finished roasting the turkey breast. Preheating the oven to a higher temperature than you cook the turkey at will help its skin crisp.


Panaskan oven ke suhu 94-122°C. Letakkan bunga pinus ke nampan panggangan yang dialasi dengan kertas kulit. Panggang bunga pinus sampai mekar. Pindahkan bunga pinus ke rak kawat pendingin. Dinginkan bunga pinus, minimal 10 menit.

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You don't need the oven to get very hot. The pinecones just need some gentle heat to help dry them fully, so they'll open again after soaking. If you don't have any parchment paper, you can use aluminum foil instead. Leave some space between each pinecone. This allows the hot air to flow better between them and gives them room to open up. This may take anywhere from 30 minutes to two hours. Check the pinecones frequently, though, so that they don't catch on fire. They're ready when they're shiny and fully opened. If you prefer, you can leave the pinecones out to air dry so they open up again. However, it can take two to three days for them to open, which makes baking a good idea if you don't have much time. Use a pair of oven mitts, tongs, or even a soup ladle to do this. Be careful while moving the pinecones; they'll be very fragile. Once they're cool, you can paint them, display them, or seal them further. They will have a shiny coating on them, which is just melted sap. This can act as a natural preservative. If you want to preserve them further, you should finish them.


Panaskan oven lebih dahulu pada suhu 175 °C dan olesi loyang ukuran 25 cm. Aduk mentega dengan mikser dengan kecepatan sedang selama 1 menit. Masukkan 1 cangkir (200 g) gula cokelat dan aduk kembali. Masukkan telur, kuning telur, dan ekstrak vanili dengan kecepatan sedang-tinggi. Campur terigu, maizena, soda kue, dan garam di mangkuk terpisah. Masukkan bahan kering ke bahan basah dengan setelan kecepatan rendah. Aduk balik 1¼ cangkir (220 g) keping cokelat yang tidak terlalu manis. Tekan adonan ke dalam loyang. Panggang keik selama 20 sampai 25 menit. Biarkan keik benar-benar dingin sebelum diangkat dari loyang.

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For best results, use a non-stick cooking spray to grease the cake pan; you can use butter as well, however. Use a basic cake pan or a pie pan. Don't use a springform cake pan. Place ¾ cup (170 g) of unsalted, room-temperature butter into a mixer. Blend the butter on medium speed until it turns smooth and creamy. This take about 1 minute.  You can do this by hand with an electric mixer or in a stand mixer. If you're using a stand mixer, use a paddle attachment instead of a whisk attachment. Use the same speed setting as before: medium. If you need to, pause the mixer, then use a rubber spatula to scrape any unblended mixture towards the bottom of the bowl. Crack open 1 egg and add it into the mixer. Next, crack open a second egg and separate the yolk from the white. Add the yolk to the mixer and discard the white. Add in 2 teaspoons of vanilla extract, and beat everything together on medium-high until combined.  Be sure to scrape the sides of the bowl with a rubber spatula every so often so that nothing gets left out. Instead of discarding the egg white, save it for another recipe. For best results, use room-temperature eggs. Either leave them on the counter with the butter, or put them into a bowl filled with hot water for about 5 minutes. Get out a new bowl and pour 2 cups (250 g) of all-purpose flour into it. Add 2 teaspoons of cornstarch, 1 teaspoon of baking soda, and ½ teaspoon of salt. Stir everything together with a whisk. Make sure that you are using baking soda and not baking powder. Do not dump all of the flour into the butter mixture at once. Instead, let your mixer run on a low speed setting while you slowly pour the flour into the creamed butter. The batter will thicken and clump together into dough. You can do this by hand with a rubber spatula, or you can use your mixer on a low speed setting for about 5 seconds. If you can’t find semi-sweet chocolate chips, try dark chocolate chips instead. Avoid milk or white chocolate, as they will make the cake too sweet. Lift the dough up and set it into...


Panaskan oven lebih dulu pada suhu 175 °C dan olesi loyang keik ukuran 25 cm. Kocok mentega dan gula dengan kecepatan sedang-tinggi selama 4 menit. Masukkan telur dan ekstrak vanili. Campur tepung, bubuk pengembang, dan garam di mangkuk terpisah. Aduk tepung bersama mentega dengan kecepatan sedang-rendah. Masukkan ½ cangkir (80 g) meses kalau Anda hendak menggunakannya. Ratakan adonan di dasar loyang atau wajan datar. Panggang keik selama sekitar 25 sampai 50 menit. Biarkan keik dingin di rak pendinginan sebelum menghiasnya dengan frosting krim mentega.

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You can use a small amount of butter for this, but a non-stick cooking spray would be better. You can also use a 10 in (25 cm) cast iron skillet. Use 1 tablespoon of butter to grease it. Place 1 cup (225 g) of butter into a stand mixer, then add 1½ cups (340 g) of sugar. Beat the 2 ingredients together using a medium-high speed setting until the butter turns light and creamy. This will take about 4 minutes.  Use a paddle attachment for the mixer, if possible. If you don't have a stand mixer, then you can use a handheld mixer instead. If you greased your cake or pie pan with non-stick cooking spray, subtract 1 tablespoon of butter. Crack open an egg into the butter mixture, then add 1 teaspoon of vanilla extract. Beat the mixture on a medium-high speed setting for a few more seconds until the egg is completely blended in and no yolk streaks remain. If you need to, scrape the sides of the bowl with a rubber spatula so that everything gets mixed in evenly. Pour 2½ cups (250 g) of all-purpose flour into a new bowl. Add ½ teaspoon of baking powder and ½ teaspoon of salt, then whisk everything together until combined. Make sure that you are using baking powder and not baking soda. Add in half of the flour mixture into the butter mixture, then blend it in using a medium-low speed setting. Add the rest of the flour mixture in, and finish beating it until it is all blended in.  Do not overwork the batter. Once you can't see anymore dry flour, stop. If you keep blending it, then it will soften too much. Use a rubber spatula to scrape any unblended mixture down the sides of the bowl as needed. This is not absolutely necessary, but it is a nice touch, and will make the cookie look more like a “Funfetti” birthday cake. Pour the sprinkles across the batter first, then gently fold them in with a rubber spatula. Be careful not to overdo it with the folding, or the sprinkles’ colors will bleed into the batter. The batter may also soften too much. Scrape the batter into the pan or skillet with a rubber spatula first. Use the...


Panaskan oven mencapai 425 derajat Fahrenheit (218 derajat Celsius).

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Prepare a baking pan by coating it with melted butter or nonstick cooking spray.  Both marinades and breaded pork chops can be baked. Nonstick aluminum foil or parchment paper can also be used instead of butter or cooking spray.


Panaskan oven menjadi 200°C. Siapkan kalkun. Sendokkan isian ke dalam rongga leher kalkun. Masukkan isian ke dalam rongga kalkun yang besar. Panggang kalkun dengan waktu yang tepat. Diamkan kalkun selama 20 menit sebelum isian dikeluarkan.

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Remove the neck and giblets from inside the cavity of a thawed turkey. Rinse the cavity with cold water and pat the outside dry with a paper towel. Use a spoon to pack it in, then pull the skin over the stuffing and seal with small skewers. Seal the opening shut in the same manner as the neck cavity. If there's not enough skin to cover the stuffing, tie the legs together or place a piece of bread over the stuffing to hold it in. As a general rule, a stuffed bird will need to cook for 20 minutes per pound. Check the temperature by inserting a meat before removing the turkey from the oven. The thigh should be 180 °F (82 °C), and the breast should be 170 °F (77 °C). Serve the stuffing in a separate dish.


Panaskan oven pada suhu 121°C dan keluarkan loyang berbingkai. Irislah roti tanpa kulit menjadi 3 atau 4 bagian. Koyakkan roti menggunakan alat pemroses makanan guna menghasilkan serpihan besar. Sebarkan remahan roti di atas loyang berbingkai. Pangganglah tepung panko selama 20 hingga 30 menit. Dinginkan tepung panko.

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Set 1 to 2 rimmed baking sheets on your work surface. It's important to use a rimmed sheet so the breadcrumbs won't slide off of the sheet when you put them in and take them out of the oven. If you don't have crustless bread, use a sharp serrated knife to trim off and discard the crusts. Place your crustless bread on a cutting board, cut it into slices, and cut each slice into 3 to 4 strips. You can cut them lengthwise or horizontally. While white panko is traditionally made with crustless bread, you can leave the crust on to create tan panko. Put the shredding disc on your food processor and turn the machine on. Slowly put the strips of crustless bread into the machine. This should make big flakes of breadcrumbs. If you don't have a food processor, grate the bread against the coarse side of a box grater or pulse it 1 to 2 times in a blender. If it looks as though the breadcrumbs will be more than 1⁄2 inch (1.3 cm) thick on 1 sheet, divide them between 2 sheets. Keeping the breadcrumbs in an even layer will ensure that the panko becomes crispy as it bakes. Put the rimmed baking sheet in the preheated oven and cook it until the panko becomes crispy. Use a spoon or spatula to stir the breadcrumbs every 5 minutes as they bake. Stirring the panko frequently will prevent it from browning. The panko should become crunchy, but remain pale in color. Remove the rimmed baking sheet from the oven and set it on a wire rack. Let the panko cool completely before you use it or store it. If you store the panko before it's finished cooling, the moisture in the breadcrumbs will cause them to spoil faster. It will probably take at least 1 hour for the breadcrumbs to cool. They'll continue to dry as they cool.


Panaskan oven pada suhu 191 derajat Celsius. Alasi loyang panggang berukuran sedang dengan kertas alumunium. Cucilah kacang arab. Keringkan kacang arab. Balutlah kacang arab dengan minyak dan rempah-rempah. Sebarkan kacang arab pada loyang panggang. Pangganglah kacang arab selama 30 menit. Bumbui kacang arab dengan garam dan lada.

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If you're using canned chickpeas, open the cans, drain the chickpeas and then rinse them well in a colander. Rinsing the chickpeas will wash away the flavor of the canning water, freshening up and improving the taste of your final dish. If you're cooking dry chickpeas, soak the chickpeas overnight to soften them. After soaking, drain the water, cover with fresh water and cook the chickpeas at a simmer until they're soft. Drain the water and rinse the chickpeas - now they're ready to use. Use paper towels to dry the chickpeas thoroughly to get them ready to cook. This will ensure the chickpeas get nice and crunchy when you roast them, rather than staying soft. Place the chickpeas in a bowl with the oil, turmeric, cumin and smoked paprika. (If you're using coconut oil, melt it first). Use a spoon to toss the ingredients together until the chickpeas are completely coated in spices. Make sure they're all in one single layer, so they cook evenly. After 15 minutes, stir the chickpeas so they cook on all sides. Check to make sure they're not getting too brown; if they are, reduce the heat to 325 °F (163 °C). When they're brown and crunchy, remove them from the oven and pour them into a bowl. Season them with salt and pepper to taste. This delicious snack is now ready to serve. Roasted chickpeas taste great warm or cooled.


Panaskan oven pada suhu 200 derajat Celcius. Taruh roti ke dalam wadah ramekin. Panggang telur. Angkat telur dalam keranjang.

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Spray ramekins or a muffin pan with cooking spray, or line them with parchment paper. Butter the bread on both sides and fit into the ramekins or muffin pan. Press them gently into the ramekins, allowing the edges to fold over each other.  Since this recipe is baked instead of fried, it is a healthier, calorie friendly variation. To cut calories and make a healthy dish, choose bread with less calories and carbs. To cut even more calories, do not butter the bread. Instead, place it in the ramekins as is. Another variation is to cut holes into a loaf of French bread instead of placing bread into the ramekins. Baking eggs into a French loaf is not a healthier, lower carb, calorie friendly option. Break one egg into each ramekin or muffin tin. Place into the oven and bake for approximately 20 minutes, or until the egg whites are cooked. If you would like harder yolks, cook for longer. After letting the ramekin or muffin tin cool, remove the bread bowls and place onto plates. Use a knife to loosen if the bread has stuck to the pan. Sprinkle seasonings such as salt, pepper, paprika, or garlic on top for flavor. Other options include topping with shredded cheese, bacon or ham, tomatoes, or avocado.


Panaskan oven pada suhu 218 derajat Celsius. Campurkan terigu, soda kue, dan garam. Potong-potong mentega. Tambahkan susu. Uleni adonan. Potong-potong biskuit. Pangganglah biskuit selama 15-18 menit. Sajikan hangat.

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Prepare a shallow baking sheet by lining it with parchment paper.  Alternatively, you could lightly grease the pan with butter, shortening, or nonstick baking spray instead of using parchment paper. If you have a nonstick baking mat, you could use that instead of a prepared baking sheet. Stir the three ingredients together in a medium to large mixing bowl until thoroughly combined. If desired, you could replace half of the all-purpose flour with whole wheat flour. Slice the butter into 1/2-inch (1.25-cm) cubes before tossing them into the flour mixture. Blend them into the flour using a pastry blender until large, coarse crumbs form.  The crumbs should be about the size of a pea. If you do not have a pastry blender, you could cut the butter into the flour mixture by using two knives to stir and chop the butter while immersed in the flour mixture. Pour the milk in, stirring it into the dry ingredients until moistened.  Use a fork or spatula to stir. Stop as soon as the dry ingredients are moistened. Over-mixing the dough could create tough, chewy biscuits. Turn the dough onto a clean, lightly floured surface and knead several times until the dough sticks together.  Gently pat the dough into a rounded or rectangular shape. At this point, the dough should be about 3/4 inch (2 cm) thick. Fold the dough into three sections in order to create biscuits that have multiple, flaky layers. Overlap the ends over the center of the dough, creating a brochure-style fold. After folding the dough, flatten as usual to the specified thickness. Use a round, 3-inch (7.5-cm) biscuit cutter with sharp edges to cut out rounds of dough. Place the biscuits onto your prepared baking sheet, spacing them about 1 inch (2.5 cm) apart.  A cookie cutter or the mouth of a glass could be used in the absence of an actual biscuit cutter. After your first batch of biscuits has been cut out, pat the scraps together again so that you can cut out more biscuits from the remaining dough. Continue until all the dough has been used. While circular...


Panaskan oven pada suhu 232 derajat Celsius. Iris adonan. Masukkan adonan ke dalam adonan dan tambahkan kelembaban. Setelah 10 menit, turunkan suhu menjadi 180 derajat Celsius. Panggang roti selama 20 menit lagi. Keluarkan dari oven dan letakkan di rak pendingin.

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Uncover the loaves and slit each loaf with a very sharp knife. (Artistic skills are helpful but not required). The usual pattern is a diagonal slicing about 1/2-inch deep and about 1 inch (2.5 cm) apart. More artistic types can create a “wheat sheaf” pattern.  A salty crust is something many eaters prefer. Two possible techniques are to paint the loaves with a mixture of 1 egg white, about 1 tablespoon of salt, and 1/4 cup or so of warm water; or spray the loaves lightly with some water and sprinkle on coarse salt. For a really salty crust combine both approaches (paint first, then sprinkle). When the oven is hot, put the loaves on a middle rack. Spray some water into the oven to make a moist baking environment. You want a moist environment to encourage the dough to rise without splitting the surface (the slitting with a knife predefines where it should split) and to develop the crust.  Another technique is to put a pan of water on a bottom rack for the first 10 minutes. If you have a gas oven, the moisture levels in the oven will be higher naturally than for an electric oven. A real baker’s oven is ideal but they cost something like $12,000. Another spray with the water will also help with moisture and temperature. Remove the bread from the oven when the internal temperature is 190 degrees. Much cooler than this, the bread will be “doughy;” much hotter and it will be dry. You can measure the temperature with a thermometer. When cool, the bread can be eaten immediately. Some purists insist on tearing off chunks but it is OK to cut slices since many people seemed to mangle the loaf in the tearing process. Top with butter/margarine (savory) or a fruit jam (sweet), if desired. De gustibus non testutantum est – Latin: “One cannot dispute taste.”


Panaskan oven pada suhu 60 derajat Celsius. Matikan oven. Sebarkan daun adas pada loyang panggang. Keringkan daun pada oven bersuhu hangat.

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Essentially, you only need to preheat your oven to the lowest possible temperature. The temperature needs to be very low. High temperatures will dry the mint quickly, but they will also produce a flavorless, aromaless result. Do not use a temperature above 200 degrees Fahrenheit (93 degrees Celsius). After the oven has preheated and sat at that temperature for about five minutes, turn it off. Again, this is done so that the mint can dry quickly in mildly warm conditions without drying out in excessive heat and losing their flavorful, aromatic oils. Arrange the mint leaves so that they are in a single layer on the baking sheet, and avoid letting the leaves overlap or touch.  If the leaves are piled together or touching, some of the leaves may not dry out evenly with the rest. As a result, during the drying process, you might find that some leaves have burned while others are still moist. To the same point, you should also try to dry leaves of similar sizes on a single baking sheet at a time. If you dry mint leaves of varying sizes, some my dry out faster than others. You do not need to place anything on the baking sheet before adding the mint, but if desired, you could use a sheet of parchment paper. Do not use cooking spray. Place the mint in the warm oven and let them dry in there for 5 to 20 minutes. Check every 5 minutes to see if the leaves have become adequately dry. The leaves are dry when they begin to curl up and become crispy. They should still be green, though. Checking on the mint often can help prevent them from turning brown.


Panaskan oven pada suhu 70 derajat Celsius. Potonglah bawang bombai menjadi irisan-irisan tipis. Sebarkan bawang bombai ke dalam loyang. Keringkan bawang bombai dalam oven yang sudah dipanaskan sebelumnya. Hancurkan ketika selesai. Simpanlah di tempat yang sejuk, dan kering.

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Prepare two or more baking sheets by lining them with parchment paper.  On average, you will need one to two standard baking sheets for every one onion you intend to dry using this method. If you are only drying one onion, prepare two baking sheets. If you are drying two onions, prepare three or four baking sheets, and so on. It is better to give the onions too much space than to provide too little. Do not allow the temperature to rise above 140 degrees Fahrenheit (71 degrees Celsius) during the drying process. If the oven does rise above this temperature, you may end up burning or dry-roasting the onion instead of drying it. The trays you use should be about 2 inches (5 cm) narrower than the inside of your oven to provide sufficient air circulation. The root, top, and skins should be removed, and the onions should be chopped or sliced into 1/4 or 1/8 inch (6.35 or 3.175 mm) rings. The easiest way to slice onions for this purpose is to use a mandoline. If you do not have this particular kitchen utensil, though, you could also slice the onions as thin as possible using your sharpest kitchen knife. Transfer the onion slices to your prepared baking sheets and spread them out in a single layer. If you pile the onions onto a baking sheet, they will take longer to dry and may dry unevenly when all is said and done. This could create problems later on if you accidentally store a few onions that have not been thoroughly dried. Place the onion in the oven and dry them for 6 to 10 hours, turning the trays as needed to minimize the risk of scorching.  If possible, keep the door of the oven propped open with a 4-inch (10-cm) gap or so to prevent the inside of the oven from getting too hot. If you do this, you may also want to position a fan at the opening to force the air inside to circulate more effectively. Keep about 3 inches (7.6 cm) of empty space in between trays and in between the top tray and the top of the oven. There needs to be plenty of air circulation. Keep a close eye on the onions as they near the end of...


Panaskan oven sampai 138 derajat celcius. Siapkan nampan panggangan yang dilapisi kertas roti. Campur bahan keringnya. Campur bahan basahnya. Gabungkan kedua campuran bahannya. Aduk adonannya.

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Macaron halves are baked at a very low heat so that they will rise gently and not collapse. If your oven tends to run hot, you may want to bake the macarons with the oven door slightly ajar. Since these confections are so delicate, it's necessary to use parchment paper so they won't stick to the baking sheet. Place the almond flour, confectioners' sugar, salt and cocoa in a bowl. Use a whisk to mix the ingredients until they are fully incorporated. Be sure no lumps remain in the mixture.  If your almond flour is coarse, run the mixture through the food processor to grind it fine. Don't grind it for too long, though, or the mixture will turn to almond butter. If you don't want to make chocolate macarons, leave out the cocoa powder. Place the egg whites in a metal bowl and either whisk or beat them until they form white, stiff peaks. Be sure the bowl is completely dry and clean, or the eggs won't form peaks. Add the sugar and beat until the peaks become stiffer and turn glossy.  At this point you can beat in flavorings such as vanilla, peppermint extract, or almond extract to the wet batter. Add about a teaspoon of your favourite flavouring. Mix in drops of food colouring to make the macarons more colorful. Match the color to the flavor you have chosen for a nice effect. Keep in mind that macarons tend to lighten when baked, so you may want to add in an extra drop of food colouring in order to achieve the desired shade. Gently fold the almond meal mixture into the egg white mixture in two parts. Fold in half of the almond meal mixture with a spatula until the ingredients are just combined. Add the second half of the almond meal mixture and fold it in until just combined. In order to produce macarons with the classic soft, chewy texture, the batter must be "punched." Use the back of a spoon or a spatula to push down in the center of the batter, scrape the batter from the sides to the center, then push down again. Keep punching the batter in this way until it begins to look loose and pudding-like in texture. ...


Panaskan oven sampai 175ºC. Kuliti paha kalkun. Oleskan 1 sdm butter di daging setiap paha kalkun. Bumbui kalkun. Tarik kembali kulit sehingga menutupi daging dan oleskan butter. Taburkan garam dan lada di kulitnya. Letakkan paha kalkun di pan. Panggang paha kalkun. Diamkan daging selama 15 menit sebelum dihidangkan.

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Before you do anything else, switch on your oven. Let it warm up to 350 °F (177 °C) while you prepare your drumsticks. Grip the skin near the bone and gently peel it toward the top of the drumstick. Don't pull it off entirely; just peel it back, so you can tuck butter and seasonings underneath.  Turkey drumsticks are much larger than chicken drumsticks, so you'll only need 1 per person (2 at most). This will keep the meat moist while the drumsticks bake. For larger drumsticks, you can use up to 3 tablespoons (42 g) of butter.  To make the butter easier to spread, bring it to room temperature before applying it to the turkey. Use olive oil in place of butter if you're calorie conscious. With the skin still pulled down, sprinkle salt and pepper all over the turkey legs. For more flavor, try rubbing a tablespoon (about 2-4 g) of chopped herbs onto the buttered turkey meat while the skins are still pulled back. Rosemary, thyme, and sage make great seasonings for turkey. Stretch the skin back over the meat and rub another 1-3 tablespoons (14-42 g) of butter over the skin of the turkey. This will help the skin crisp up as it bakes. Use a liberal amount of both salt and pepper to bring out the best in the turkey's flavor. Use a pan large enough to easily hold all of the legs with no overlap. If you want to catch the drippings, use a metal roasting rack over a drip pan. Place them in the preheated oven for 45 minutes. Turn them over and cook them for another 45 minutes. Insert a meat thermometer into the thickest part of the meat. They are ready when the internal temperature reaches 165 °F (74 °C).  To ensure that the turkey stays juicy, you can baste it every 20 minutes with a turkey baster or spoon. Use the drippings as your basting liquid, or baste with extra melted butter. Larger drumsticks may take a total of 2 hours to finish cooking. This gives the juices time to reabsorb into the flesh, making the meat juicy. Serve whole or remove the meat from the bone.


Panaskan oven sampai 177 derajat C. Letakkan irisan labu di atas loyang. Panggang irisan labu. Kupas labu. Haluskan daging labu. Simpan pure labu.

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Space them evenly along the baking sheet, skin-side down. Try not to let any of the wedges touch, since they won't cook as evenly that way. There's no need to drizzle oil on the wedges; the puree should have no ingredients aside from pure pumpkin if you plan on using it in a recipe later. Place the baking sheet in the oven and let the wedges bake for about 40 minutes. When the wedges are finished, you should be able to easily slide a fork through the flesh. Remove them from the oven and let them cool.  Don't roast the wedges until they turn brown; this affects the flavor of the puree. They should be roasted until they're just cooked through. Pour some water into the baking tray with the wedges to prevent them from overcooking. The water will create steam as it heats up, helping the pumpkin cook evenly without browning. Once the wedges are cool enough to handle, it's time to peel the skin away from the flesh. Use your fingers to lift the skin off of the pumpkin meat. It should come off quite easily. You can use a fork to help you separate the skin if necessary. Put the pumpkin meat into a bowl and discard the skin. Place it in a food processor and pulse it until it's completely smooth. Check to make sure there are no remaining lumps. If you don't have a food processor, you can use a blender or a potato masher instead.  If the pumpkin puree seems too dry, add a few spoonfuls of water to moisten it. If the pumpkin puree seems too wet, strain it through cheesecloth before storing. Pumpkin puree can be stored in the refrigerator in an airtight container for several days. You can also place it in freezer bags and freeze it for a few months for later use.


Panaskan oven sampai 177ºC. Tentukan kacang apa yang mau Anda gunakan, berkulit atau yang sudah dikupas. Sebarkan kacang di atas loyang atau alas panggangan. Memanggang kacang. Keluarkan kacang dari oven. Dinginkan dan bumbui kacang sebelum dimakan.

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an oven to 350ºF (177ºC). While you wait for your oven to warm up, you can proceed to the next few steps. The procedures for roasting both types of peanuts are very similar. However, there are just a few things to consider before beginning:  Shelled peanuts are much easier to use for peanut butter and baking recipes because you don't need to remove their shells later. If making peanut butter, use Spanish peanuts, which have higher oil content. If you wish, you can peel shelled peanuts' skins off with your fingers before beginning, though it's also easy to do this after roasting (see below). In-shell peanuts should be rinsed in cold water briefly to remove excess dirt. Pat dry with a paper towel and allow to dry for about five extra minutes on a wire rack. The peanuts must all be sitting flat in one layer to ensure even roasting. If you have too many peanuts to make just one layer, cook them in batches. For easier clean-up, line the sheet with baking paper or foil. This isn't required like it is with other recipes, however — the peanuts won't stick to the tray. Place the baking tray or sheet on the middle shelf of the oven. This will help ensure they are cooked evenly throughout. Set a timer and relax — there's no need to turn peanuts while they cook. Depending on which type of peanut you're roasting, cooking times will vary:  For shelled peanuts, cook 15-20 minutes. For in-shell peanuts, cook 20-25 minutes. The peanuts will cook a little bit more after you take them out of the oven. Be careful here — both the tray and the peanuts themselves will be extremely hot (especially shelled peanuts). Set the tray somewhere safe where it can cool, like on top of the stove. When the peanuts are cool enough to hold in your hands, they're ready to eat. Roasted peanuts taste great plain, but you can also toss them with a light sprinkling of salt at this point (you shouldn't need more than a teaspoon or two). Enjoy!


Panaskan oven sampai 180 °F (82 °C). Dapatkan krim tinggi lemak tidak diultrapasteurisasi, jika ada. Tuangkan setiap krim ke dalam wajan berat bertutup. Letakkan wajan yang telah diisi krim dalam oven panas, lalu masak selama minimal 8 jam. Keluarkan wajan dengan krim dari oven dan biarkan dingin pada suhu kamar. Pisahkan krim gumpal di atas dari cairan seperti dadih di bawahnya. Selamat Menikmati!

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Clotted cream thrives on low heat over a long period. Pasteurization is heating food, usually a liquid, to a very high temperature and then immediately cooling it down. The high heat lessens spoilage by preventing microbial growth, but a by-product of this is that the structure of the cream erodes, along with some of the taste. In order to get the tastiest clotted cream, stick with organic, high-fat, less pasteurized cream. The main thing to worry about here is how high up the sides of the pot the cream goes. Try to get it so that the cream comes up at least one inch and no more than three inches on the pot. Cover the pot with its lid and close the oven door. The cream may take as long as 12 hours to fully clot. After 8 hours, the cream will develop a thicker, yellowish skin resting on top of the cream. This is the clotted cream. If you're checking on the cream in the oven, be careful not to puncture the clotted cream on top. Then, place the pan in the refrigerator and refrigerate for another 8 hours, being careful not to disturb the outer skin. Reserve the whey liquid for use in cooking or baking. (Buttermilk pancakes, anyone?) Store for three or four days in the refrigerator.


Panaskan oven sampai 190°C. Siapkan labu. Campur labu dengan sayuran dan rempah-rempah. Panggang campuran labu. Masak pasta. Goreng sage. Tumis campuran.

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Split the squash in half, lengthwise, and scoop out the seeds and pulp. Peel, then cut squash into 1-inch chunks Toss the squash cubes together with the prepared onion, garlic, a tablespoon of olive oil, minced sage, plus salt and pepper to taste. Spread the squash mixture evenly on a baking sheet, and roast for 40 minutes, until the squash is soft. While the squash roasts, fill a large saucepan about 3/4 full of water, and bring to a boil. Add a tablespoon of olive oil, and a pinch of salt, then add in one pound of bow tie (farfalle) pasta. Cook until al dente (about 8 to 10 minutes). Drain the pasta and set to the side. When the squash mixture is ready, add two tablespoons of olive oil to a large sauté pan, and heat until it's shimmering. Carefully stir in the balance of the sage, avoiding the pops and sputters of hot oil. Stir fry for about a minute, then remove with a slotted spoon or spatula to a paper towel, and dust lightly with salt (ground sea salt is ideal). Place the squash mix and pasta into the pan, and crumble the fried sage into the mix. Sauté over medium-high heat, tossing steadily, until the the pasta is getting crispy on the edges. Add in the pine nuts, and cook for another minute. Toss in the parmesan, stir to combine, then serve with crusty bread and a Chenin Blanc or Pinot Gris.  Note: if your pan is small, do the final sauté in batches. Too much in your pan will create steam and prevent the pasta from crisping. Make this a day in advance, if you like, to allow the flavors to combine.


Panaskan oven sampai 325 derajat Fahrenheit (165 derajat Celcius). Tambahkan krim dan telur ke dalam mangkuk panggangan. Taburkan telur dengan garam, lada, dan keju. Pangganglah selama 12 sampai 15 menit. Birkan selama 2 sampai 3 menit sebelum disajikan.

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Meanwhile, prepare two 6-oz (180-ml) ramekins by greasing them with the butter.  You could spray the ramekins with cooking spray for a lighter alternative, if desired.     If you do not have ramekins, you can use any small oven-safe cooking dish of similar size. A jumbo muffin pan should work, for instance. Pour the cream into the ramekin first. Gently crack the eggshell on the side of the dish and drop the egg directly onto the cream.  Do not break the yolk and do not stir the egg and cream together. Note that each ramekin should contain half the cream and two of the four eggs. For presentation purposes, use a dinner spoon to carefully shift the yolks to the center of the dish. Lightly sprinkle these seasonings over the eggs in the ramekins but do not mix or stir them in. Place the eggs in your preheated oven and cook until the whites are set. Note that the yolks should still be soft, though. Remove the eggs from the oven and allow the to sit out briefly so that the internal temperature drops and the cooking process halts.


Panaskan oven sampai 350 derajat F. Minyaki irisan terong. Panggang terong. Selesai.

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Lay the eggplant cut-side up on a baking sheet. Drizzle the eggplant with olive oil or another type of vegetable oil. Use a pastry brush or the back of a spoon to smooth the oil over the eggplant until the flesh is lightly coated all over. Sprinkle the slices with salt and pepper. Place the eggplant in the oven and bake it until the inside is creamy and the edges and surface have turned brown and crispy, about 20 minutes.  If you'd like cheesy eggplant, remove it from the oven and sprinkle it with Parmesan, cheddar, or goat cheese. Place it back in the oven for another 5 minutes, until the cheese is melted. For another variation, try tomato garlic eggplant. Place tomato halves and garlic cloves around the eggplant slices and bake them together for 30 minutes.


Panaskan oven sampai 350 derajat Fahrenheit (177 derajat Celsius). Ratakan kenari dalam satu lapisan di atas loyang. Panggang kenari selama 10 menit. Aduk kenari di bagian tengah.

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Prepare a baking sheet by covering it with a sheet of nonstick aluminum foil or parchment paper. In order to make sure that the walnuts toast evenly, you should keep them all in a single layer rather than allowing them to pile up. The nuts will also benefit from being spaced slightly apart, but they will still toast even if they are touching. For best results, position the nuts so that the "x" marked on the shell faces up. The mark does not need to be completely upright, but it should not be covered by the baking sheet or by other nuts. The nuts should continue toasting until they become fragrant and take on a slightly darker hue. The shell should also begin to turn up slightly where the "x" is at. You might need to cook the walnuts for as long as 15 minutes, but they generally toast a little faster in-shell, so 10 minutes is often enough. It is not necessary, but stirring the nuts will help ensure even and thorough cooking. Use a spatula, as the nuts and baking sheet will be too hot to touch by hand. Make sure that the "x" on each shell can still be seen and is not covered.


Panaskan oven sampai 350 derajat. Panggang sayuran selama 30 menit.

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Place the baking sheet in the oven and let the vegetables cook. The tomatoes will release a fair amount of juice, which you might hear boiling over the rim of the baking sheet and sizzling in the oven. Let the vegetables keep cooking until the onions are slightly brown on top.


Panaskan oven sampai 375 derajat Fahrenheit (191 derajat Celsius). Ratakan kenari di atas loyang dalam satu lapisan. Panggang kenari sampai kecoklatan. Keluarkan kenari dari oven dan biarkan dingin.

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Prepare a baking sheet by lining it with aluminum foil or parchment paper. Non-stick cooking spray will also work. Ideally, the shelled walnuts will be divided into halves or quarters. Whole walnuts may not toast evenly, while pieces smaller than quarters may toast too quickly and burn as a result. The walnuts should be in a single layer to ensure even cooking. At this temperature, the walnuts should only need to bake for 5 to 10 minutes, especially if they are in smaller pieces. Check the walnuts after the first 5 minutes to make sure that they have not started to burn. You can even stir them with a heat-resistant spatula to improve even browning. Once the walnuts smell toasted, they are done. Remove them from the oven and transfer them to a heat-resistant bowl until they cool. Enjoy them warm or at room temperature, but you should at least wait until they are no longer burning hot to the touch.


Panaskan oven sampai 450 derajat. Cuci zucchini. Potong zucchini. Beri garam. Siapkan bahan dan tempat untuk pelapisan. Lapisi zucchini. Panggang zucchini. Sajikan irisan zucchini panggang yang renyah ini.

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Rinse away any dirt and debris that may be left on the skin, using a scrubber if necessary to make sure it is entirely clean. Place a zucchini on a cutting board and use a sharp knife to cut it into discs that are each about 1–2 inch (2.5–5.1 cm) wide. Discard the two ends of each zucchini. Because they have such high moisture content, it's a good idea to salt the zucchini rounds to draw out some of the moisture. This will keep the final dish nice and crunchy.  Lay the zucchini rounds onto a plate lined with paper towels. Sprinkle them with salt. Let them sit for 10 minutes. Use a paper towel to wipe the moisture from each piece. Beat the egg and have it ready in a shallow bowl. Melt the butter and mix it with the bread crumbs into a separate bowl. Have your baking sheet ready nearby, so you can transfer the breaded rounds directly to it. Slice by slice, dip the zucchini pieces first in the beaten egg, then in the bread crumb bowl. Each side of the slices should be well coated in bread crumbs. Place the coated pieces in a single layer in the baking dish. Place the baking dish in the oven and bake the zucchini for 20 minutes, or until the breading is deep golden brown. Remove the dish from the oven. They're delicious with  marinara sauce or balsamic vinegar and olive oil.


Panaskan oven sampai 450 derajat. Cuci zucchini. Potong zucchini. Tata zucchini di atas loyang. Olesi zucchini dengan minyak zaitun. Bumbui zucchini dengan garam dan lada. Sebarkan keju parmesan parut di atas zucchini. Panggang zucchini. Sajikan dengan daun kemangi.

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Rinse away any dirt and debris that may be left on the skin, using a scrubber if necessary to make sure it is entirely clean. Place a zucchini on a cutting board and use a sharp knife to cut it lengthwise. Repeat with the remaining zucchinis. Arrange them all flesh-side up. Make sure each one gets an even coat. Put a light sprinkling of each on all the zucchini halves. Put an even amount on top of each of the zucchini halves. If you need more Parmesan, feel free to add it - it won't affect the outcome of the dish. Place the baking sheet in the oven and bake the zucchini for 10 minutes, or until the Parmesan has turned bubbly and golden brown. Remove the baking sheet from the oven. Place the ribboned basil on top of the zucchini halves to serve. This is great as either a side dish or a light main course.


Panaskan oven sampai mencapai suhu 220 derajat Celsius. Letakkan filet tilapia ke panci berlumur minyak. Masukkan tilapia ke oven selama 10-12 minutes. Sajikan tilapia selagi masih panas.

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Make sure one of the oven racks in the center position so your tilapia can cook evenly. Turn your oven on and let it preheat completely before putting your fish in to cook. You can also use a toaster oven to make single portions if you want. Put a layer of non-stick cooking spray on a 13 in × 9 in (33 cm × 23 cm) baking pan so the tilapia doesn’t get stuck on the pan. Lay the filets down on the cooking pan so they have about 1 inch (2.5 cm) of space between them.   Thaw frozen tilapia completely before cooking with it, or else it may not get an even bake. Line your cooking pan with aluminum foil if you want an easy cleanup later. Set the baking pan on the center rack of your oven so the filets get an even cook. Leave the oven door closed while the fish cooks or else some of the heat will escape. Check your fish after 10 minutes to see if it’s white and flaky. Remove the tilapia from the oven once it’s finished. Make sure your tilapia cooks until it has an internal temperature of 145 °F (63 °C). Otherwise, you may get sick from foodborne bacteria. Immediately serve the tilapia after it comes out of your oven so you can enjoy it while it’s still warm. Eat your fish with sides of fresh vegetables to have a healthy meal. Squeeze a fresh lemon wedge over the fish if you want to add more citrus flavor to it. You can store leftovers in your fridge for up to 4 days or in the freezer for up to 3 months.


Panaskan oven sampai suhu 177 °C dan letakkan ikan di atas loyang untuk memanggang. Bumbui ikan basa dengan garam, lada, dan air lemon. Lakukan proses marinasi selama 15 menit. Campurkan minyak, cabai, jahe, bawang putih, dan pasta tomat. Lapisi filet ikan basa dengan bumbu pedas. Panggang filet ikan basa pedas selama 20-25 menit. Keluarkan dan sajikan filet ikan basa pedas.

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Place 4 basa fillets on the sheet so they're in a single layer. You'll also need to move an oven rack to the center of the oven. Sprinkle the fillets with 1 teaspoon (2 g) of ground black pepper, 1 teaspoon (5.5 g) of salt, and 2 tablespoons (30 ml) of lemon juice from 1 lemon over both sides of the fillets. Freshly squeezed lemon juice will have the strongest flavor, but you can use bottled lemon juice. Set the fish aside while you combine the spice mixture. The basa will absorb the flavors of the salt, pepper, and lemon juice as it marinates. Since the fish is marinating briefly, you can leave it at room temperature. Pour 4 tablespoons (59 ml) of vegetable oil into a small bowl and add 2 tablespoons (32 g) of red chili paste. Stir in 2 teaspoons (4 g) of grated fresh ginger, 4 cloves of minced garlic, and 4 tablespoons (55 g) of tomato puree. Spoon the spicy mixture evenly over each fillet on the baking sheet. Use the back of the spoon to spread it so the fillets are completely coated. Put the baking sheet in the preheated oven and cook the fish until it flakes when you drag a fork across the center. You can also insert an instant-read thermometer into the center to see if the fish has reached 145 °F (63 °C). Turn off the oven and remove the baking sheet. Serve the hot fish with steamed rice and roasted vegetables. If you'd like to store leftover fish, put the fillets into an airtight container and refrigerate them for up to 3 days.


Panaskan oven sampai suhu 180°C. Campur bahan-bahan kering. Kocok bahan-bahan basah sampai menjadi adonan krim dalam mangkuk terpisah. Campur bahan yang basah dengan bahan yang kering. Tuang adonan kue kering ke loyang. Ratakan adonan kue kering. Taburi kue kering dengan gula. Panggang kue kering tersebut. Biarkan dingin. Hias kue kering Anda.

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Place the flour and baking soda in a bowl. Whisk until they are fully combined. Place the butter, sugar, egg, and vanilla in a bowl and beat until the ingredients are incorporated and the mixture is light and fluffy. Pour the flour mixture into the bowl of wet ingredients. Use a long-handled spoon to stir the batter until you can no longer see the specks of white flour. Use a spoon or a small ice cream scoop to place even amounts of cookie dough onto the baking sheet. Space them an inch or two apart to allow the cookies room to spread. Use the bottom of a drinking glass to press the cookies flat. This will give the cookies a sweet, crunchy finish. Place the baking sheet in the oven and bake the cookies for 15 minutes, or until the tops turn slightly golden. Remove them from the oven and place them on a cooling rack or a plate. Let them cool for a minute or two before eating. Sugar cookies are fun to decorate with glaze or icing. Add sprinkles or edible glitter to make them look festive.


Panaskan oven sampai suhu 190°C. Hilangkan batang dari 453,59 g jamur kancing. Buat isian. Tiriskan minyak zaitun dari campuran isian. Tambahkan sisa bahan. Tempatkan isian dalam kepala jamur. Letakkan jamur yang sudah diisi di atas loyang. Panggang selama 10 menit. Sajikan.

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Chop the stems finely -- you'll be using in the stuffing. You should also scoop out a bit of the insides of the mushrooms with a spoon to make room for the stuffing. Place 3 slices of finely-chopped bacon, 1/2 cup of chopped onion, 1 finely-chopped clove of garlic, and the chopped stems together in a frying pan. Sauté them together in 2 tbsp. of olive oil. Cook them until the onion is soft and the stems have softened. This should take about 3-5 minutes.  Stir in 1 cup of shredded mozzarella cheese, 1/2 cup of soft breadcrumbs, 1/4 tsp. of oregano, and 1/4 tsp. of salt into the mixture. Gently mix the ingredients until they are all combined.   Bake them for ten minutes -- long enough for the cheese to melt, but not long enough to burn the ingredients. Enjoy this delicious treat on its own or with a dollop of sour cream.


Panaskan oven sampai suhu 204°C. Buat isian jamur. Beri garam dan lada secukupnya. Siramkan 1 sdm. Hilangkan batang dari 28 jamur besar (diameter 6,25 cm). Sendokkan isian ke dalam rongga jamur. Siramkan sisa minyak zaitun di atas isian pada tiap jamur. Panggang jamur selama sekitar 25 menit. Sajikan.

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To make the filling for the stuffed mushrooms, stir together 1/2 cup Italian-style dried bread crumbs, 1/2 cup grated Pecorino Romano, 2 peeled and minced garlic cloves, 2 tbsp. chopped fresh Italian parsley leaves, and 2 tbsp. olive oil in a medium bowl. Stir well to blend the ingredients together.  Coat the sheet in the oil. This will prevent the mushrooms from burning or sticking to the sheet. Wipe off the mushrooms with a paper towel to clean them. Removing the stems will create a nice cavity for the filling.  This will make the filling taste even richer. Place the stuffed mushrooms in the oven once it's ready. Bake them until they're tender and the filling is heated and golden on top. Enjoy these mushrooms as the perfect side dish, or even as an entrée.


Panaskan oven sampai suhu 204°C. Siapkan bahan-bahan. Masak daging sapi giling hingga berwarna cokelat dalam wajan ukuran sedang di atas api sedang-tinggi. Bentuk adonan. Sebarkan saus di atas adonan. Lipat adonan. Panggang stromboli selama 15 sampai 20 menit atau sampai bagian luarnya berwarna cokelat keemasan.

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Grab a cookie sheet and spray it with nonstick cooking spray. If you'd prefer, line a sheet with parchment paper (no muss, no fuss, just throw it away after). Chop up your bell pepper(s) and, if applicable, shred the mozzarella. Measure out your ingredients and set aside for swift assembly. The pepper works best for this recipe if it's in thin slices, not chunks. But any shaped pepper is better than no pepper at all! Make sure to stir frequently to cook it evenly, browning it on all sides. Drain away the juices, fat, and set aside. Place it on the sprayed cookie sheet and get to work. Starting at the center and working outward, form a 12x8-inch (30 by 20 cm) rectangle by pressing out the dough with your hands. Make sure to leave a crust! You want the sauce to within 2 inches of the long sides and 1/2 inch of the short sides. Place the cooked ground beef lengthwise down the center (about 3 inches in width) and to within 1/2 inch of the edges on the short sides. Top with cheese, bell pepper and Italian seasoning -- or whatever whets your appetite. If you'd like your dough to be braided, leave extra room on the sides. See the next section for possible folding methods. Once folded, if you'd like a golden color, whisk up an egg and brush it on the top just before baking. Add on any spices or cheeses for a flavor-y crust. If your dough seems a bit overstuffed, be especially careful. Keep an eye on it and flip it halfway through, if necessary. Remove from the oven and let cool. Slice as you see fit. This recipe should serve 6.


Panaskan oven sampai suhu 218 °C, lalu siapkan loyang panggangan.

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Get out a rimmed baking sheet and tear off a large piece of aluminum foil. Lay the foil on the sheet. It doesn't matter if you place it shiny-side up or dull-side up.


Panaskan oven sampai suhu 232°C. Panaskan 2 sdm. Tambahkan 1 1/4 cangkir bawang bombay merah ke dalam wajan. Tambahkan kalkun dan cabai. Tambahkan salsa. Tambahkan keripik tortilla. Hias.

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The heavier and larger the skillet, the better. Sauté the onion until it begins to soften, which should take about five minutes. Add 2 cups of diced cooked turkey and 1 4 oz. can of diced green chiles. Sauté those ingredients for another three minutes. Add the medium-hot salsa with chipotles and garlic and stir the ingredients together until it's heated through, for another 3 minutes. Season the salsa with salt and pepper to taste. Sprinkle the chips with the rest of the 1/4 cup of red onion and the 1/4 cup of chopped fresh cilantro. Drizzle the turkey chilaquiles with sour cream and serve them while they're hot.


Panaskan oven sebelumnya pada suhu 150°C. Lelehkan butter di atas api kecil. Tambahkan sisa bahan-bahan basah dan gula. Di dalam mangkuk terpisah, campurkan bahan-bahan kering. Campurkan seluruh bahan kering ke dalam bahan basah. Tuangkan adonan brownies ke dalam loyang yang telah diolesi butter dan ditaburi tepung terigu. Panggang di dalam oven pada suhu 150°C selama 30 menit. Ketika brownies sudah dingin, taburi dengan gula halus. Potong brownies dan selamat menikmati!

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Grease a baking dish with room-temperature butter. Sprinkle a light amount of flour onto the greased pan, covering completely. Pick a pan that is big enough. Brownies are traditionally flat, meaning that you should pick a bigger pan over a smaller one. Smaller pans will necessitate more time in the oven. Alternately, melt the butter in a microwave until just fully melted. Let cool. Add the sugar, mixing thoroughly. Add the vanilla extract and eggs, beating until just incorporated. Mix the cocoa powder, flour, salt, and baking powder. Mixing the dry ingredients completely before transferring into the wet ingredients will cut down on the amount of time you mix the batter. The less the batter is mixed, the creamier and fluffier your brownies will turn out. Mix until just barely incorporated. Spread batter evenly. Perform the toothpick test to check for doneness. Leave brownies to cool for at least 10 minutes. Once cooled, dust them with confectioners' sugar. Dust an even layer across the brownies. . Enjoy!


Panaskan oven terlebih dahulu dan ratakan tepung roti di atas loyang. Panggang tepung panir selama 3-5 menit. Pertimbangkan untuk memberikan bumbu ke tepung panir. Gunakan tepung panir kering.

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Turn the oven on to 350 degrees F (180 degrees C). Get out a large, rimmed baking sheet and spread 2 cups (100 g) of fresh breadcrumbs on it. Put the sheet in the preheated oven and bake the breadcrumbs until they become golden brown and dry. This should take about 3 to 5 minutes. Leave the breadcrumbs to cool completely before you use them. If your oven has a hot spot, you might want to stir the breadcrumbs halfway through the cooking time. You can add a little extra flavor to your toasted breadcrumbs. Just stir in 1 tablespoon (14 g) of extra-virgin olive oil and toss it with a seasoning like:  Lemon zest Minced fresh herbs Crushed red pepper flakes Grated Parmesan cheese Dried herbs (like Italian seasoning) Dry breadcrumbs give a great crunch and texture to foods. Try sprinkling them over pasta, roasted vegetables, or thick soups. You can also coat foods with the breadcrumbs before you saute them for extra crispiness. Store leftover dry breadcrumbs in an airtight container at room temperature for up to 1 month.


Panaskan oven terlebih dahulu dengan suhu 94°C. Pisahkan krayon berdasarkan warnanya.

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In this method, you will be melting some old crayons into fun new shapes. If you are using a lot of crayons, you can save time later by sorting them into similar colors. This means that you put the yellows with the yellows and the blues with the blues. You do not have to group specific colors together, such as putting all of the "cornflower" blues together and the "goldenrod" yellows together.


Panaskan oven terlebih dahulu hingga 70°C. Bumbui spareribs. Panaskan sejenak spareribs dalam wajan hingga berwarna kecoklatan. Dalam wajan yang sama, tumis bawang putih dan bawang bombai. Tambahkan cairan braising ke dalam wajan. Letakkan spareribs pada panci masak. Lakukan braising selama 2-3 jam. Angkat dan sajikan.

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Braising is a long, slow cooking method that leaves meat so moist and tender that it's practically falling apart. Because of this, it's ideal for tougher cuts. In this recipe, we'll use a braising process to give some pork spareribs a juicy meat-falls-off-the-bone texture. As with all oven-based cooking methods, begin by pre-warming your oven. Pour one cup of flour into a dish and season with salt and pepper to taste. Turn the spareribs in the flour mixture, dusting them off to ensure no excess flour remains. The flour mixture will add a nice savory flavor to your meat and help it develop a brown crust in the next step. Heat a few tablespoons of oil in a skillet, then add your spareribs and sear over high heat for a few minutes. Don't cook your spareribs all the way through - just give them a crisp brown exterior. The interior of the meat will slowly cook in the oven over several hours while braising. When the spareribs are brown, set aside. Your meat doesn't even have to appear visibly done when you take it out of the pan - as long as it has a crisp, brown exterior, it's ready to go into the oven. Adding vegetables to this dish will give the final product a complex, delicious flavor. Chop one medium sized onion and a few cloves of garlic into medium-sized bits, then sauté them until they're just translucent. Braising is a cooking process that partially resembles stewing. When we braise the meat, we'll cook it slowly in a soupy mixture - like a stew. Beef stock will be our base liquid - begin by adding two cups of beef stock to the pan. Modify this base with a few ounces of other liquid flavors - red wine vinegar, for instance is a good choice - and simmer in the pan to reduce the mixture, concentrating the flavor. When it comes to flavoring your braising liquid, there's countless choices. Stout beer, red wine, and tomato puree all taste great. Powdered ingredients like paprika and garlic salt also work well. Don't be afraid to test your broth by tasting it. Generally, if it tastes good, so will your meat!...


Panaskan oven terlebih dahulu hingga mencapai suhu 204-232 °C.

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425 °F (218 °C) is an ideal temperature for roasting, but a temperature near this works well too. Vegetables need to be cooked at a high temperature to achieve the perfect tenderness and caramelization—if the temperature is too low, the vegetables will overcook before they reach the desired browning. For roasting frozen vegetables, the oven should be heated to 450 degree Farenheit.


Panaskan oven terlebih dahulu ke suhu 190 derajat Celsius. Masukkan baja ke dalam oven dan tunggu selama 3 jam. Matikan oven dan biarkan baja di dalamnya mendingin semalaman.

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Let the oven heat completely before you place your steel inside. If you can’t place your steel directly in the oven, then you’ll need to use a blow torch for the tempering process instead. Use a smaller toaster oven if your piece of steel fits inside. That way, you can still use your oven for the rest of the evening. Set your steel directly on the oven rack or on a baking sheet. Let your oven heat the piece of steel. During the tempering process, the steel heats up enough to soften the alloys inside to make it less brittle. Once the steel’s been heated for 3 hours, let the steel cool slowly. This allows the steel to normalize and keep its hardened structure. Take the steel out of the oven the following morning. If you tempered the steel with a blow torch, set the metal on an anvil or another large steel surface to conduct the heat.


Panaskan oven terlebih dahulu ke suhu 60° C. Cuci tin dengan air hingga bersih. Potong tin menjadi dua. Tempatkan potongan tin pada rak yang aman untuk dimasukkan ke dalam oven. Tempatkan tin ke dalam oven hingga 36 jam. Biarkan tin dingin terlebih dahulu sebelum disimpan. Tempatkan wadah kedap udara berisi tin kering ke dalam kulkas atau freezer.

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This should be the lowest setting your oven has, which is necessary to dry the figs at a low, even temperature. Drying them at a higher temperature would result in cooked figs. If your oven doesn't heat to such a low temperature, set it at the lowest possible temperature and keep the oven door partially open. Carefully trim away the stems as well as any damaged parts and pat them dry with a paper towel or dishcloth. Use a paring knife to slice the figs from stem to tip, lengthwise, on a cutting board. If they are particularly large, cut them in quarters. Be sure to use a rack with ventilation holes, so that the figs dry from below and above. Using a regular baking pan will result in figs that don't dry evenly. Prop the oven door open slightly to allow the moisture to escape and prevent the figs from getting too hot and cooking instead of drying. If you don't want to leave the oven on continuously, you can turn it off halfway through, then turn it back on if necessary. Be sure to turn the figs occasionally during the drying process. The figs are done drying when the outsides are leathery and no juice can be seen on the inside when you split one open. Remove them from the oven and let them cool completely before placing them in airtight containers, like Ziploc bags. You can freeze figs for up to 3 years. Or, you can keep them in the fridge for several months.


Panaskan oven terlebih dahulu pada suhu 180°C. Campur dan ayak bahan-bahan kering. Buat adonan krim dari butter dan gula di mangkuk terpisah. Tambahkan telur dan vanili. Aduk dengan campuran tepung. Masukkan keping cokelat. Sendoki adonan lalu taruh ke loyang. Panggang kue. Keluarkan kue kering Anda dari oven, biarkan dingin. Selesai.

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to 350°F (180°C). Put the flour, salt, and baking powder in a bowl and whisk them together. Place them in a large bowl and use a hand mixer to beat them together until the butter and sugars are fully combined and the mixture has turned light and fluffy. Keep beating the mixture until the eggs and vanilla are completely blended in. Use a long-handled spoon to stir the dry ingredients in with the wet; keep stirring until you can't see any white specks of flour. Pour them into the bowl and use the spoon to mix them in with the batter. Use a spoon or a small ice cream scoop to scoop even amounts of batter onto a baking sheet. Space them an inch or two apart so they'll have room to spread while baking.  To keep the cookies from sticking to the baking sheet, you can line it with parchment paper before placing the cookies on it. For perfectly even cookies, use a 1/8 measuring cup to scoop the batter. Place the cookie sheet in the oven and bake the cookies for 15 minutes, or until they turn golden brown on top and the edges look slightly crisp. Place them on a cooling rack or move them to a plate and let them cool until they aren't too hot to eat. Enjoy!


Panaskan oven terlebih dahulu pada suhu 200°C. Patahkan beberapa keping biskuit menjadi dua bagian. Letakkan marshmallow di atas potongan biskuit. Panggang s’more selama 3-5 menit. Taruh secuil cokelat tawar di atas tiap s’more. Tutup bagian atas s’more dengan potongan biskuit yang tadi disisihkan. Tunggu satu menit sebelum memakannya.

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Place half of the broken crackers on a baking sheet, leaving some space between each one. Save the rest for later. How many graham crackers you break depends on how many s'mores you want to make. One graham cracker is enough to make one s'more. Place the marshmallow flat-side-down on top of the cracker so that it doesn't roll off. They are ready when the marshmallows turn puffy and golden-brown. The best type of chocolate to use for s'mores is the kind that you can break into smaller bars. You should be able to fit 2 to 4 squares on each s'more. Gently press down on the cracker to create a seal. This will give the chocolate time to soften up and turn gooey. It will also allow the marshmallow cool down a little.


Panaskan oven terlebih dahulu pada suhu sekitar 135 derajat Celsius. Haluskan pisang di dalam mangkuk berukuran kecil. Campurkan semua bahan-bahan kering. Masukkan mentega dan gula ke dalam mangkuk yang lain. Kocok telur-telurnya. Campurkan tepung terigu dan buttermilk ke dalam adonan. Tuanglah adonan kue ke dalam loyang yang telah dilumuri minyak. Keluarkan kue dari dalam oven. Sajikan.

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Grease a 9 x 11-inch loaf or cake pan. Alternatively, use a 10-inch round cake pan. To do this, use a fork or potato masher. If you prefer, place the bananas in a food processor. When the bananas are mashed to a creamy, smooth consistency, put the bowl to one side.  Add the lemon juice while mashing, to prevent browning.  Make sure to use ripe bananas. Place the flour and baking soda into a mixing bowl. Add the salt. Stir with a whisk to combine. When the dry ingredients have been mixed well, set the bowl aside. Cream until light and fluffy.  The butter should be softened before beginning this step. Softened butter is easier to mix with other ingredients. To soften butter, remove the butter from the refrigerator 30-60 minutes before you begin.  Creaming butter and sugar is a type of mixing method. Start with room temperature butter. Using a hand or stand mixer, beat the butter on low until it is creamy. Add the sugar, and mix on high until the butter and sugar is a whipped, grainy consistency. The color should be a very light yellow or ivory. Don't forget to scrape the sides of the bowl while mixing. Add the eggs one at a time into the butter and sugar mixture. Using a hand mixer, beat the eggs until completely mixed into the batter. Add the vanilla extract after you have added the eggs. Stir into the mixture. Starting with the flour, pour a small amount into the mixture and beat in with a hand mixer. Then, add in a small amount of buttermilk, also beating it into the batter with a hand mixer. Continue this gradually, alternating between the flour and the buttermilk. Make sure to stir each time you add the ingredients. When all the flour and buttermilk has been added, stir in the mashed bananas. Make sure the batter is distributed evenly throughout the pan. Place the pan in the preheated oven. Bake for 1 hour, 15 minutes. Check the cake periodically while cooking. Use a toothpick, fork, or knife to check to see if the cake is done. If the toothpick comes out clean when inserted into the cake, the cake is...


Panaskan oven terlebih dahulu. Panaskan panci bergagang di atas kompor. Haluskan pisang. Siapkan telur. Campurkan telur yang telah dikocok ke dalam mangkuk berisi adonan. Campurkanlah sisa-sisa bahan lainnya. Tuang adonan ke dalam loyang yang telah dilumuri minyak. Keluarkan kue dari oven setelah selesai dipanggang.

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The oven should be preheated to 350 °F (177 °C). Do this before you begin mixing the ingredients so the oven will be ready when you want to put the cake inside. Grease a pan. You can use a variety of pans, but common sizes are 9-inch round pans or 9x13 baking pans. Use it to melt the sugar and butter. Keep your heat medium or lower. Avoid overheating your pan and burning the butter and sugar. Turn off heat and remove pan from the eye. The bananas need to be smooth and creamy. You can puree bananas with a fork, a potato masher, or a food processor. If you are pureeing bananas with a fork or masher, put them in a large mixing bowl first. When using a food processor, pour the banana puree into the mixing bowl.  Pour in the butter and sugar mixture from the pan and mix together. Make sure your bananas are ripe. Ripe bananas are softer and easier to puree. Choose a bowl that is large enough to mix all ingredients for the cake into. Crack the two eggs into a separate bowl before slightly beating them. Slightly beaten eggs are beaten with a fork or whisk until the yolk and white are mixed into a uniform consistency. When baking, eggs should be at room temperature for the best results. To warm your eggs to room temperature, take them out of the refrigerator 10-15 minutes before you begin baking. Pour the eggs on top of the butter, sugar, and banana mixture and then gently mix together with a spatula or spoon. Make sure that the butter and sugar have cooled significantly before pouring in your eggs. Pouring eggs into a hot mixture can cook the eggs. To avoid unwanted scrambled eggs, wait until the mixture is cool. First, mix in the wet ingredients. You can mix them separately, or mix the milk first and the vanilla extract second. After you've added the wet ingredients, add the flour to the batter. Stir well, making sure all the ingredients are blended. If mixing with a spoon or spatula is too difficult, use a hand mixer. Then, place the pan into the preheated oven. Bake for 40 minutes.  Many factors, such as the...


Panaskan oven terlebih dahulu. Siapkan loyang atau cetakan. Aduk bahan-bahan untuk membuat kue, dimulai dari yang kering. Tuangkan adonan ke dalam cetakan atau loyang. Panggang selama 35 menit. Keluarkan kue dari dalam oven dan biarkan mendingin. Potong kuenya.

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Turn the oven on to 350 °F (177 °C). Grease and flour one 8-inch square pan and one 8-inch round baking pan by rubbing about a teaspoon of butter all over the bottom and sides of each pan. Add a tablespoon of flour and gently tilt the pan, so the flour covers the surface. Shake the excess flour out of the pans and throw it away. If you don't want to butter and flour the pans, you can also spray the molds with non-stick cooking spray. Combine the cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of a mixer. Try to evenly distribute the batter between both pans. Check to see if the cakes are done by inserting a toothpick or cake tester into the center of each cake. The toothpick or tester should come out clean. If the tester comes out with batter attached, return the cake to the oven for a few more minutes. Repeat testing until the tester comes out clean. Let them cool in the pans for about 15 minutes. Then, flip them out onto a wire rack and let them cool completely before cutting and frosting. Remove both cakes from the pans. Using a sharp knife, cut the round cake in half. The pieces will have one straight side and one rounded side.


Panaskan oven terlebih dahulu. Siapkan loyang panggang/cetakan berbentuk hati. Panggang selama 35 menit. Keluarkan kue dari dalam oven dan biarkan mendingin. Percantik kue dengan frosting dan jenis hiasan kue lainnya.

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Turn on the oven to 350 °F (177 °C). Grease and flour two 8 or 9 inch (20.3 or 22.9 cm) heart-shaped baking pans by rubbing about a teaspoon of butter all over the bottom and sides of each pan. Add a tablespoon of flour and gently tilt the pan, so the flour covers the surface. Shake the excess flour out of the pans and throw it away. If you don't want to butter and flour the pans, you can also spray the molds with non-stick cooking spray. Check to see if the cakes are done by inserting a toothpick or cake tester into the center of each cake. The toothpick or tester should come out clean. If the tester comes out with batter attached, return the cake to the oven for a few more minutes. Repeat testing until the tester comes out clean. Let them cool in the pans for about 15 minutes. If removing them from the pans, flip them out and let them cool completely on a wire rack. You can leave the cakes in the pan and cover them with frosting. Or you can remove them from the pans and create a double-layered heart cake. To do so, set one of your layers on a plate with the flat side facing up. Spread some frosting over this bottom layer, then place the other heart layer on top. Cover the top and sides with frosting.


Panaskan oven, set di suhu 176°C. Potong dadu atau suwir-suwir daging kepiting sesuai selera. Dalam mangkuk berukuran besar, campurkan keju krim, mayones, susu, garam, dan bubuk bawang putih. Tambahkan potongan atau suwiran daging kepiting ke dalam saus, aduk rata hingga seluruh daging kepiting terlapisi saus. Tuangkan saus cocolan ke dalam mangkuk tahan panas, gunakan spatula untuk meratakan saus. Panggang saus dengan suhu 176°C selama 30 menit. Keluarkan mangkuk berisi saus dari oven, dinginkan sejenak di suhu ruang.

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You will want the oven to be nice and hot so that you can bake your crab dip as soon as you have finished preparing the mixture. You will also need to grease a casserole dish with non-stick cooking spray. You can also shred the crab meat if you prefer that texture. Just make sure that you don’t leave the crab meat sitting for more than a few minutes or it might begin to spoil. Refrigerate the crab meat if you need time to prepare your other ingredients. Use a strong fork or hand mixer to mix the ingredients together. Refrigerate the mixture if you will not be using it right away. Make sure that all of the crab meat is coated with the cream cheese mixture. If you plan to add in any extras, now is a good time to do that. Use a plastic or silicon spatula to scrape the sides of the dish. Add any toppings that you would like, such as cheese or breadcrumbs. Place the dish in the oven. Make sure to use oven mitts when placing anything into the oven. Set a timer so that you know when the time is up. If the crab dip does not look ready, cook it for five minutes more and check again. Remove from the oven when finished. Make sure to use oven mitts when taking anything out of the oven. Wait for about 10 minutes or so to make sure that the crab dip is not too hot. Serve your crab dip with bread, tortilla chips, crackers, or sliced veggies.


Panaskan oven.

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To ensure that the oven is hot enough to roast the potatoes, it’s important to preheat it. Set the temperature to 425°F (220°C) and allow it to fully heat.


Preheat the oven to a temperature of 375 °F (191 °C).


Panaskan oven. Bumbui kentang. Letakkan kentang di atas loyang. Panggang kentang. Sajikan kentang panggang.

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Set your oven to 375°F (190°C). Let your oven preheat for about ten minutes while you prepare the potatoes. Some ovens indicate when they’re finished preheating by beeping. This may take more than ten minutes, depending on your oven. . Place your potatoes in a large bowl. Drizzle them with your oil of choice and sprinkle on some seasonings. Use a large spoon to toss the potatoes, coating each piece completely. There are a variety of delicious seasoning options for roasted potatoes. For example:  Create an herbaceous rosemary seasoning by drizzling on 2 tablespoons of vegetable oil, 1 teaspoon of salt, ½ teaspoon of black pepper, and ½ teaspoon of dried crushed rosemary.  Toss the potatoes with 4 tablespoons of olive oil, 1 ½ teaspoons of salt, 1 teaspoon of black pepper, 2 tablespoons of minced garlic, and 2 tablespoons of chopped fresh parsley.  Add 1 teaspoon of vegetable oil, 2 tablespoons of freshly grated Parmesan cheese, ½ teaspoon of salt, ½ teaspoon of garlic powder, ½ teaspoon of paprika, and ¼ teaspoon of black pepper to make cheesy garlic potatoes. Spread the potatoes onto the baking pan in a single layer to allow each piece to become crispy. Line the pan with parchment paper or foil for easier cleanup.  For extra crispy potatoes, use a large metal roasting pan. If you don’t have a metal roasting pan, use an oven-safe glass casserole pan or a cast-iron skillet. The cooking process will take anywhere from thirty minutes to an hour, depending on the size of the potato pieces. Check the potatoes every ten minutes to see if they’re done cooking. Signs of a properly roasted potato include:  A crispy, golden-brown crust on the surface  A fork can easily penetrate the potato The potatoes smell buttery and fried Remove the potatoes from the oven and allow them to cool slightly. Transfer them to a serving dish and serve them immediately. Roasted potatoes are excellent side dishes that pair well with a variety of main courses. For example:  Serve roasted potatoes with leftover meatloaf. Eat several vegetable...


Panaskan oven. Cuci, kupas, dan potong rutabaga. Tambahkan minyak dan bumbu. Panggang rutabaga di dalam oven. Sajikan dalam keadaan panas.

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Rutabaga is best roasted at 425 F (218 C), so set the oven and let it preheat to that temperature. Line a baking sheet with cooking spray, parchment paper, or a silicone mat. This will prevent the rutabaga from sticking to the pan. Scrub the rutabaga with a vegetable brush under running water. Cut off the top and tail, and cut the rutabaga in half. Peel the skin off with a paring knife, being very careful not to cut yourself. Chop the rutabaga into 1-inch (2.5-cm) chunks. Transfer the chunks to a large mixing bowl. Drizzle the oil over the chunks. Season the rutabaga with salt and pepper, to taste. Toss everything together to coat the chunks with the oil and seasonings. Other seasonings you can add to the rutabaga include garlic powder, dried rosemary, fresh minced garlic, onion powder, or a small minced onion. Spread the rutabaga out evenly on the baking sheet and place it in the oven. Bake the rutabaga for about 40 minutes, until it’s tender and golden brown. After 40 minutes, pierce a chunk with a fork. The rutabaga is ready if the fork enters easily and the rutabaga feels soft. Use an oven mitt to remove the cooked rutabaga from the oven. Transfer the roasted chunks to a serving bowl, or portion them out onto individual plates and serve with meat, fish, or a vegetable-based protein.


Panaskan oven. Gosokkan satu siung bawang putih ke seluruh permukaan loyang. Semprot loyang dengan minyak zaitun.

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To ensure that the oven is hot enough to bake the gratin, you must preheat it. Set the temperature to 425°F (220°C), and allow it to fully heat. For the gratin, you’ll need a fairly shallow baking dish. Use a clove of peeled garlic to rub down the interior of the dish. This helps season the dish so the gratin has an extra level of flavor.  A ceramic pie or tart dish works best for making the gratin. You can discard the garlic clove after you’ve rubbed down the baking dish or save it for another recipe. Hold the bottle of spray 5- to 6-inches (13- to 15-cm) from the baking dish and evenly coat the entire interior. Be careful not to disturb any of the garlic on the inside of the dish.


Panaskan oven. Oleskan mentega pada roti. Masukkan roti ke dalam oven. Keluarkan roti dari oven.

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You want to use the broiler in the oven. You can bake it in the oven, but it takes longer and isn't necessary for toast. You can also make toast in a toaster oven instead of a conventional oven. Just turn the setting to your desired darkness. As long as you watch the toast, you won't burn it. Use a butter knife to spread butter on the bread before you place it into the oven. Make sure to use real butter instead of margarine.  An alternative is to spread the butter on the bread after the bread is finished. However, buttering the bread before you put it into the oven bakes the butter into the bread, giving it a better flavor. You can butter both sides of the bread or just one side. This is up to you. Put the bread into the broiler, or onto the wire rack if you are using a toaster oven. Let it cook for 2-3 minutes. Make sure to keep watching the bread. If you like your bread lighter, don't let it cook as long; if you like darker bread, let it cook for longer. Turn the bread over when the first side is brown enough. Let the next side cook for 2-3 minutes.  If you are using a toaster oven, you probably will not have to flip it over because the bread will cook on both sides. You don't have to flip it over and cook it on both sides. You can leave one side un-toasted if you wish. It will still be warm and slightly cooked from being in the oven. When the bread is to your desired level of toasted, remove it and place it on a plate. If you haven't buttered the toast already, add butter now.


Panaskan oven. Panggang bahan kulit dengan kering. Cairkan sedikit lilin. Sapukan lilin pada kulit. Panaskan dan sapukan lilin kembali bila diperlukan. Dinginkan seluruhnya.

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Set the oven to 200 degrees Fahrenheit (90 degrees Celsius) and let it completely warm up.  Make sure that the racks inside the oven are rearranged as needed so that the leather piece can fit inside without brushing against the racks or the sides of the oven. This method should work well with most types of leather, but vegetable tanned leather is still the easiest to work with. Also note that it tends to be a good method to use if you are trying to stiffen leather than has already been formed and does not need any additional shaping. When the oven is hot enough, place the leather inside and bake it for about 30 minutes. The leather needs to be notably hot to the touch when you take it out of the oven.  The heat itself plays an important part in the stiffening process. Essentially, it liquifies some of the molecules in the leather, causing them to break down and become more flexible. When those molecules solidify again, they do so in a structure that is even harder than the leather's original chemical structure. If you allow the leather to get too hot, however, it can become too brittle by the end of the process. Place a block of beeswax into a double boiler and heat it until it completely liquifies. Do this step as the leather bakes so that the leather and the wax will be hot enough to proceed at the same time.  Beeswax is the wax of choice, but you can use melted candles or nearly any other type of wax, as well. To melt the wax:  Heat 1 to 2 inches (2.5 to 5 cm) of water in the bottom part of a double boiler placed on the stove over medium-high heat. Place the wax inside the top part of the double boiler. As the wax begins to melt, stir it with a disposable spoon or chopstick. Continue until the melts completely. Take the leather out of the oven and place it on a few sheets of newspaper. Load a large paintbrush with melted wax and brush the wax onto the hot leather using even strokes.  The leather should soak up the hot wax. If it does not do so, the leather is not yet hot enough and should be returned to...


Panaskan oven. Siapkan air rebusan. Panggang pretzel. Keluarkan pretzel dari oven, dan diamkan sampai dingin.

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If you're making soft pretzels, preheat the oven to 450 degrees. For hard pretzels, you need only heat it to 350 degrees. Mix the 8 cups of water and the baking soda in a shallow pan. Bring the water to a boil and then turn the heat off. Soft pretzels should be placed in the oven for about 12 minutes, or until they're golden brown. Hard pretzels are cooked for 50 minutes at a lower temperature. Check on them every 15 minutes to make sure they aren't burning. Place them on a cooling rack or a clean plate. Let them cool for about 10 minutes or until they're no longer piping hot to the touch. Serve with mustard or cheese sauce, or enjoy plain.


Panaskan oven. Siapkan ikan. Panggang ikan.

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For the best results, preheat your oven to 425 degrees. Before heating, center your oven racks. Gently rinse your fillets and place them on a non-stick baking pan or a pan lined with foil.  You can cook frozen fillets. Season your fish if you prefer. Squeeze lemon juice on each piece of fish and sprinkle them with garlic salt and pepper. Bread your fish if you prefer. Lightly dust each piece with a fine layer of breadcrumbs. You can make fresh breadcrumbs of use store-bought and mix in extra seasonings like garlic powder or pepper if you'd like. Place your pan in the oven and bake at 425 degrees for 25 minutes. If you have breaded the fish, the breading should be golden brown. Add 5-10 minutes if cooking from frozen.


Panaskan oven. Siapkan tomat. Letakkan tomat pada loyang panggang. Bumbui tomat jika suka. Oleskan minyak. Balik posisi tomat. Panaskan tomat menjadi kecokelatan. Tiriskan dan kuliti. Pangganglah tomat. Simpan.

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For the first part of the process, you will need to scorch the tomatoes at a temperature of 425 degrees Fahrenheit (218 degrees Celsius). Preheat the oven to that temperature first.  Meanwhile, prepare two baking sheets by lining them with nonstick aluminum foil or parchment paper. You could also spray the baking sheets with nonstick cooking spray if you do not want to use foil or parchment paper, but note that foil and parchment paper will make it easier for you to clean up later on. Use a rimmed baking sheet so that the excess juices and liquid produced during the process will be contained instead of dripping off into your oven. The tomatoes will need to be washed, dried, cored, and cut. Removing the seeds is an option, as well.  Note that you should not skin the tomatoes yet. Rinse the tomatoes under cool, running water and pat them dry with clean paper towels. Cut a cone shape out of the top stem end of each tomato to remove the core. Use a small paring knife to do so. Cut the tomatoes into decent sizes. Cherry tomatoes should be cut in half, plum or roma tomatoes should be cut into halves or quarters, and larger tomatoes should be cut into 1/4-inch (6.35 mm) slices. You can remove the seeds, if desired, but the seeds and pulp contain a lot of flavor, so many prefer to leave them in. If you decide to remove the seeds, scoop out the seeds with your finger or with a kitchen spoon and leave as much of the pulp behind as possible. Arrange the tomatoes on your prepared baking sheet with the cut-side facing up. Position them so that each piece is about 1/2 inch (1.25 cm) apart from the others. Do not stack the tomatoes or let them touch. Doing so could result in tomatoes that do not dehydrate evenly, so some may end up drying out or burning while others remain too moist to use. Popular seasonings for dehydrated tomatoes include salt, ground black pepper, herbs, garlic powder, and onion powder. Sprinkle the tomatoes with your seasoning of choice generously, or according to taste.  If you use herbs, go for...


Panaskan oven. Tatalah daging di atas loyang panggang. Pangganglah daging di dalam oven. Periksa suhu daging panggang. Keluarkan daging panggang dari oven.

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For smaller and more tender cuts of meat, set your oven to 400 degrees Fahrenheit (204 Celsius) or higher to cook it through more quickly. For bigger cuts, stick to moderate temperatures (around 375 degrees F, or 191 C) or even lower to ensure that the interior cooks evenly without burning the outside. If you have a lot of patience, stick to temps around 250 F (121 C) for even juicier meats.The ideal temperature may vary by oven, meat, and size, but use the following as a flexible guideline:   325 degrees F (163 degrees C): Beef: round tip; rump; bottom round; eye round; brisket. Poultry: whole turkey. Pork: loin; crown; shoulder/butt; back ribs; spare ribs; ham; fresh leg. Veal: loin; rib. Lamb: leg; shoulder; shank.  350 degrees F (177 degrees C): Beef: rib eye. Poultry: whole duck; whole goose; whole pheasant; game hen; turkey breast. Pork: country-style ribs.  375 degrees F (191 degrees C): Poultry: whole chicken.  400 degrees F (204 degrees C): Poultry: chicken breast.  425 degrees F (218 degrees C): Beef: tenderloin; tri-tip. Pork: tenderloin. Use a pan that is specifically designed for roasting. Cook your meat more evenly by using a pan with sides that are low enough to expose more meat to direct heat. However, make sure the sides are high enough to prevent drippings from spilling upon removal or during roasting. You can also place a roasting rack or wire cooling rack inside the pan to hang fattier meats that drip excessively during roasting. Wait until the oven reaches the set temperature. Transfer the pan to the oven. Let it sit for the recommended cooking time. Open the oven door as seldom as possible to prevent heat from escaping, which will prolong cooking. Exact cooking times may vary according to temperature and the amount of meat, but use the following as a guideline (note that 1 lb. = 0.45 kg):   Beef: Bottom round (3 to 4 lbs); medium-rare, 1.5 to 2 hours. Brisket (2.5 to 3.5 lbs) well-done, 2.5 to 3 hours. Eye round (2 to 3 lbs); medium-rare, 1.5 to 1.75 hours. Rib eye (3 to 4 lbs);...


Panaskan panci hot pot besar dengan api sedang. Masukkan sedikit suet, lemak babi, atau lemak lain yang sehat ke dalam panci. Masukkan irisan daging ke dalam panci dan masak sampai tidak berwarna merah muda lagi. Masukkan batang sawi putih, yaki tofu, dan jamur ke dalam panci. Masukkan shirataki yang sudah ditiriskan ke dalam panci dan jauhkan posisinya dari daging. Masukkan bahan-bahan yang tersisa ke dalam panci. Tambahkan saus sukiyaki, tutuplah panci, dan didihkan dengan api kecil. Didihkan sukiyaki di dalam panci tertutup selama 3-5 menit atau sampai daging benar-benar matang dan batang sawi putih menjadi empuk.

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The traditional way of cooking sukiyaki involves an earthenware or cast iron hot pot with a kerosene burner underneath. This way the chef can cook at the table where he intends to serve. Alternately, an electric pan can be put to great use to cook at the table as well. If you have neither a hot pot or an electric pan to cook with, you can of course cook the sukiyaki on the burner away from the table. Just make sure to choose a large pot with an accompanying lid. Beef suet is traditional, but lard or even vegetable oil can be used if the aim is a healthier meal. You will keep the beef in the pot while the other ingredients cook, so be careful not to overcook it. Once the beef loses its pinkness, move it over to the side of the pan so it doesn't cook at quickly.  Some cooks introduce a little bit of the sukiyaki sauce to the pan while they are cooking the beef. The sukiyaki sauce will bubble and reduce quickly because of the soy sauce. Other cooks prefer sweetening the beef a little with plain sugar while it’s frying in the pan with the fat. There's no reason you can't do both. Keep all ingredients separate; each separate ingredient should be bunched together on the pan. Since shirataki contains a compound that makes beef tough, segregate it from the beef while all the ingredients are cooking. Introduce the cabbage leaves, chrysanthemum, and onions into the remaining spots of the pot.