Panaskan campuran hingga mencapai 88ºF (31ºC). Tambahkan air bersama dengan rennet yang telah larut ke dalam campuran susu. Angkat panci dari kompor dan diamkan apa adanya selama 15 menit. Potong dadih. Letakkan saringan atau sepotong kain tipis ke atas mangkuk. Menyiapkan dadih. Tuangkan air dari panci mendidih ke dalam mangkuk besar. Pindahkan dadih ke dalam air panas.

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Use medium-low heat. Stir occasionally to keep the milk from scorching. You can use a whisk, spoon, or heatproof spatula. The curd will begin to develop at this stage. Use a thermometer to determine when the milk reaches 88ºF (31ºC). Stir carefully for 30 seconds and then lower the heat to low. Cook the milk mixture over low heat until it reaches 105ºF (40ºC). This will allow the curd, which is the white mass, to separate from the whey or liquid before cutting the curd. Cut the curd into one inch (2.5 cm) squares with a knife then let it rest for about 5 minutes. It may help to hold the curd still with a ladle or large spoon while you are cutting. Hold a knife straight upright and cut the curd into slices in the pot. Then repeat the same cuts with the knife at an angle. Turn the pot, cut, and cut again to make a checkerboard of cuts. You may not be able to see your previous cuts. Just do the best you can to make it even. Use a stainless steel slotted spoon to transfer the curd from the pot and place it in the colander or cheesecloth, collecting any whey that drains off in the bowl beneath. If you are using cheesecloth, you can tie the ends and hang the mozzarella to drain for three to four hours if you would like a firmer cheese. If you choose this option, do not return it to the pot after draining before adding the salt and starting to work the curd. When you're done, transfer the whey that has drained off back to the pot. To prepare the curd, you should first place the colander of curd into the pot of whey to maintain its temperature. Then, add ½ tsp. (2.5 ml) of salt to the curd. Once you've done that, you can fold the curd over on itself to increase the draining of whey. The more you fold the curd at this point, the more dry your mozzarella will be. The water should be 170 - 175ºF (76 - 79ºC). Place one-third of the curd in the hot water at a time and let sit for approximately three minutes. Drain the water and then sprinkle two tablespoons of salt on it. Place two to three cups onto the curds and let sit...


Panaskan catok rambut. Lindungi rambut dari suhu tinggi. Luruskan rambut.

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Set your flat iron to a temperature between 350°F and 400°F and allow it to heat-up. Use a higher temperature for thicker or textured hair. For fine, thin hair, stick to a lower temperature. Apply a heat protectant spray to your locks while your flat iron heats up. This product will help prevent damage caused by heat. Finish your reduced-volume look by straightening your hair. Always make sure your hair is completely dry before straightening it. Use your flat iron to achieve pin-straight hair or sleek hair:  If you want pin-straight hair, divide your tresses into small sections. Your sections should be about .5 to 1 inch (1.3 to 2.5 cm) thick. For thicker or coarse hair, you'll need to use smaller sections. Begin with the bottom layers and glide the flat iron over each small section a few times before moving on the next section. If you desire sleek hair, divide your locks into large sections. Move the tightly clamped flat iron slowly down the length of your hair. This allows the heat to penetrate your hair while minimizing your locks' contact with direct heat. Repeat on each section of hair. Brush--don't comb--through your hair!


Panaskan cokelat secara perlahan agar hasilnya tidak terlalu kental. Jangan menambahkan air ke dalam cokelat. Jangan menambahkan bahan-bahan yang dingin ke dalam cokelat.

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Overheating chocolate will make it very thick and hard to work with. To get the perfect texture, take your time as you melt the chocolate, and watch it carefully throughout the entire process. If you have a candy thermometer, make sure the chocolate does not exceed 115 °F (46 °C), or 110 °F (43 °C) if you are using milk or white chocolates, which are more heat-sensitive. Water causes chocolate to seize, or to thicken into a lumpy paste. Make sure your bowls and utensils are dry before you begin working with the chocolate, and do not add water in an attempt to thin out the chocolate. If a little water does accidentally get into your chocolate, adding more water can actually reverse the seizing process. Add 1 US tbsp (15 mL) of boiling water at a time, stirring vigorously after each addition. However, this will change the texture of your chocolate. Adding cold butter or oil can also cause your chocolate to seize. This is because the sugars cling together and separate from the fat when they cool too quickly, leading to a clumpy mess. Chilling your chocolate too quickly can also cause it to seize. Don’t pour your chocolate into a cold bowl or use cold ingredients, and allow it to cool to room temperature before you place it into the refrigerator or freezer.


Panaskan dahi dengan botol air panas atau kompres panas. Makan makanan pedas agar suhu tubuh naik secara alami. Berolahraga atau bersembunyilah di bawah selimut agar kulit tampak kemerahan. Tempelkan waslap pada kulit atau semprot wajah agar terlihat berkeringat.

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Press a hot water bottle against your forehead for a few minutes to make it feel warm to the touch. Alternatively, use a heating pad on a low setting to warm your forehead, but make sure you put something between your face and the heating pad, such as a towel. You don't want to burn yourself!  When someone comes in to check on you and feels your forehead, it’ll be warm enough that they’ll think you have a fever. The hot water bottle trick is a classic one when faking a fever, and has been used for decades with great success. Spicy foods, like jalapeños, chiles, or peppers, can actually increase your body temperature. If you have something like this on hand, eat a little bit to raise your temperature naturally. Don’t overdo it, though—you don’t want to get sick or be in serious pain from eating something too spicy!  If you overdo it and eat something too spicy, drink some milk. This will help mitigate some of that heat. Another great option to try is a bowl of curry. Try eating that for lunch before faking your symptoms. The simplest thing to do is to cover your head with a blanket for a few minutes. The reflected heat will make you look flushed, as well as increase the temperature of your forehead. Alternatively, do some exercises, like jumping jacks or jogging in place, to make your face flushed. The added rosiness to your skin will make the fever act more believable. Run a washcloth under warm water for a few minutes. Once it's warm, place it over your face, leave it there for a few minutes, then take it off. Alternatively, spritz your face with a fine mist from a spray bottle full of water, instead. Make sure your face isn’t soaked—you only want the appearance of sweaty, clammy skin.


Panaskan dahulu oven. Siapkan piring pemanggang. Panaskan kembali daging ayam. Diamkan dan sajikanlah.

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Different ovens take different amounts of time to preheat, so make sure the oven is up to the right temperature before you insert the chicken for reheating. Because the chicken has already been cooked, you don’t really need a roasting dish with deep sides, because there won’t be juices running off the chicken. However, a roasting dish is still a good size for reheating a rotisserie chicken.  Rub butter or oil on the surface of the dish, or spray it with nonstick cooking spray, to keep the chicken from sticking to it. Place the whole rotisserie chicken in the dish. Then, cover it with aluminum foil. Place the dish in the properly preheated oven, making sure it’s in the center rack for even heat application. Depending on how large your chicken is, you might need a little more or less time, but it should take about 25 minutes for your chicken to reheat thoroughly.  Begin checking the temperature a few minutes early, especially if your chicken is on the small side. Don’t let the chicken overcook, as it gets tough and dry—especially the white meat. Remove the chicken from the oven, using oven mitts and trivets to protect your hands and the counter from the hot container. Let the chicken rest at room temperature for about 5 minutes before cutting into it. This allows the juices to redistribute throughout the chicken, keeping it moist when served.


Panaskan dahulu ovennya. Tambahkan pasta ke dalam loyang panggangan. Tutuplah dengan foil dan pangganglah. Periksalah pasta.

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Set your oven to 350ºF (175ºC) and wait for it to preheat. This method is gentle on pasta and sauces, but may not be practical for a single serving. Spread the pasta across a shallow dish. A deep pile of pasta may heat unevenly. If the pasta is dry, add a splash of milk or extra sauce to keep it moist. This is especially important for lasagna. The pasta is usually ready in 20 minutes, but check after 15 just in case. The foil should help trap moisture, slowing the drying process. Optionally, add a sprinkle of Parmesan under the foil 5 minutes before the pasta is done. Stick a metal fork into the center of the pasta dish and wait for 10 to 15 seconds. If the tip of the fork is hot to the touch, the pasta is ready. If not, return the pasta to the oven.


Panaskan dehidrator, jika bisa digunakan. Siapkan tomat. Olesi nampan dehidrator dengan minyak. Letakkan tomat pada nampan dehidrator. Bumbui jika mau. Keringkan tomat di dalam dehidrator. Simpan.

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Some dehydrators have a thermostat, while others have a simple “On / Off” switch. If your dehydrator has a thermostat, set it to 135 or 140 degrees Fahrenheit (57 or 60 degrees Celsius) and let it preheat while you prepare the tomatoes.  If your dehydrator only has an “On / Off” switch, you do not need to preheat it. Instead, simply turn the heat on after you add the tomatoes to the appliance. If your dehydrator does not have a thermostat, it might be a good idea to set a cooking thermometer in the bottom tray of the dehydrator so that you can monitor the temperature as the tomatoes dehydrate. The tomatoes should be washed, dried, skinned, cored, cut, and seeded.  Wash the tomatoes under running water and pat dry with clean paper towels. Skin the tomatoes only if desired. Cut an "X" on the bottom of the tomato, just deep enough to slice through the skin. Blanch the tomato in boiling water for 25 to 30 seconds before removing with a slotted spoon and dunking into ice water. Peel the skin off with your fingers. Use a paring knife to cut a cone shape out of the top stem end of each tomato to remove the core. Slice off a small portion of the bottom end, as well. Cut the tomatoes into decent sizes. Cherry tomatoes should be cut in half, roma (plum) tomatoes should be cut in halves or quarters, and larger tomatoes should be cut into 1/4-inch (6.35 mm) slices. Seeding the tomatoes is optional. Scoop out the seeds with a spoon, leaving the pulp behind. You can blot away extra juice with a clean paper towel. Spray the dehydrator trays with a light coating of cooking spray or rub a small amount of olive oil over the trays using another clean paper towel. Greasing the trays will prevent the tomatoes from sticking. The oil can also add flavor to the tomatoes. Arrange the tomato pieces on your prepared dehydrator trays so that they are cut-side up and roughly 1/2 inch (1.25 cm) apart from one another. Do not layer the tomatoes or position them so that they touch one another. Doing so will cause the tomatoes to dehydrate...


Panaskan di dalam microwave. Didihkan susu di atas kompor pada panci besar dan dalam. Letakkan spatula bergagang panjang di dalam panci. Panaskan susu untuk kultur secara perlahan.

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The easiest way to heat milk is in the microwave, but you’ll have to keep an eye on it. One cup (250 mL) of milk should reach room temperature within 45 seconds and boil within two and a half minutes. Stir it every 15 seconds to keep it from boiling over. You can also try setting your microwave to 70 percent power for a slower boil. You should still stir the milk every 15 seconds. When boiling milk on the stovetop, use a deep pot so the milk has room to bubble and crawl up the sides. If you’re making a sauce or a glass of warm milk, set the heat to medium. To keep the milk from boiling over, don’t turn your back on it and stir it every few minutes. Lower the heat when the milk starts to boil to avoid scorching it. Milk boils over when a layer of protein and fat forms at the top and prevents steam below from escaping as it heats. Eventually, the steam breaks through violently and the milk boils over the sides of the pot. Keeping a long-handled spoon gives the steam a way out before too much pressure builds. You should still put the spoon to use every few minutes and stir the milk to release steam. If you’re making cheese or yogurt, you should heat milk by one degree per minute. Heat it at low to medium-low for 30 to 40 minutes and stir it every few minutes. When you see tiny bubbles and steam, the milk has met its boiling point of 180 degrees Fahrenheit (82 degrees Celsius). If your stove runs hot and you can’t boil milk slowly enough directly over a flame, you could use the double boiler method.


Panaskan dutch oven terlebih dahulu. Masukkan adonan ke loyang bertepung. Letakkan loyang di dalam dutch oven. Panggang roti. Taruh roti di rak pendingin.

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Place the dutch oven on your largest burner.  Put the thermal ballast in the bottom of the pot and cover it with both lids.  Turn the burner on high heat.  Allow the heat to rise within the oven for 5 minutes.  After five minutes, reduce the heat to just above medium. You want to flour all parts of the inside of the pan.  It is helpful to rub oil or lard on the inside for the flour to stick to, then pour the flour in, turn and shake the pan until it is completely covered on the inside.  The dough should fit well in the pan.  The dough will rise more during baking, so it should not exceed the top of the pan. Another option to covering the pan with flour is using oatmeal.  Pour oil in the pan covering the bottom and sides, then pour finely ground oatmeal in the pan.  Twisting your wrist, be sure to turn and shake the pan until all the sides are also covered in oatmeal. Using an oven mitt, remove the lids of the dutch oven and set them aside on a heat-proof surface.  Carefully place your loaf pan in the center of the dutch oven, avoiding the hot sides.  Make sure there is enough room on all sides of the pan for heat to surround it. Using oven mitts, place both of the lids back on top of the dutch oven.  Bake the bread for about 30 minutes.  Check it after 20 minutes to see if it seems to be gaining a crust.  The top of the bread will not brown, but it should no longer be soft and doughy once it is cooked. Remove the lids and the pan from the dutch oven using oven mitts.  Carefully shake the bread out of the pan.  It should fall out easily because you floured your pan.  The bottom of the bread will be significantly more cooked than the top. If you don’t have a cooling rack, you can cool the bread on another heat-proof surface like a plate.


Panaskan eye pin logam. Tusukkan logam tersebut ke dalam resin. Pasang jump ring ke dalam lingkaran eye pin.

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Grab the eye of an eye pin with pliers and carefully heat the metal over the flame of a candle or gas stove. Only heat the metal for about 5 seconds.  Work carefully to prevent accidental burns. Use an eye pin that is just a little shorter than the width of the resin piece. Grab the resin piece with one hand and carefully poke the straight side of the heated eye pin inside.  Press the pin in until it extends roughly halfway through the resin piece. This will only work if the resin is only partially cured. If you allowed it to cure completely, it will be too hard and unyielding. Once the metal eye pin is cool enough to touch with your bare fingers, slide a small jump ring into the eye. This completes the project and turns your resin piece into a wearable pendant or charm.


Panaskan gula. Tambahkan krim. Tambahkan cokelat. Tambahkan rasa. Biarkan tetap hangat.

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Heat the sugar in a 2-quart heavy saucepan over a medium heat, stirring with a fork. When the sugar starts to melt, stop stirring and cook, swirling the pan occasionally so the sugar will melt evenly. The sugar is ready when it turns dark amber in color. Remove the saucepan containing the caramelized sugar from the heat. Add in the cup of heavy cream, along with a pinch of salt. The mixture will bubble and steam, but don't worry, this is normal. Return the saucepan to the heat and stir until the caramel has dissolved. Roughly chop the chocolate using a sharp knife. Remove the saucepan from the heat and add in the chopped chocolate. Whisk continuously, until the chocolate has melted. Whisk in the vanilla extract, along with the Cognac or brandy, if using. Keep the chocolate sauce warm until you are ready to serve the profiteroles. Cover the saucepan and place over a low heat, stirring occasionally.


Panaskan kembali makanan bayi yang telah dibekukan secara menyeluruh.

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It should be completely reheated to an internal temperature of 165 °F (74 °C). Don't defrost baby food at room temperature. This may allow bacteria to grow. It's safer to actually heat the food before serving.


Panaskan krayon di dalam microwave selama dua menit, dan jedalah pemanasan selama 30 detik untuk mengaduk krayon.

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Do not step away from the microwave; keep an eye on the melting crayons. Each microwave is different, and your crayons may melt sooner.


Panaskan krimnya. Tuangkan krimnya ke coklat. Masukkan krimnya ke dalam kantong adonan. Jika ingin, gunakan krim yang lain.

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Place it in a saucepan over medium heat. Stir the cream as it heats, and remove it once it begins to steam. Do not let it come to a boil. You could also heat the cream in the microwave in a microwave-safe bowl. Let the hot cream melt the chocolate for a minute or two, then use a spoon to stir the mixture together until it becomes a smooth, creamy chocolate ganache. This will make it easier to pipe the filling onto the macarons as you fill them. Fit the pastry bag (or sandwich bag) with a small icing tip. Chocolate ganache is a popular macaron filling, but there are many other fillings to choose from. Try a simple buttercream filling, either plain or flavored with your favorite extract. If you like fruity fillings, raspberry, apricot, or blueberry jam make great choices.


Panaskan kuali dengan panas rendah-ke-sedang. Taruh satu sendok makan minyak atau mentega dalam kuali. Panaskan kembali daging ayam dalam kuali. Diamkan dan sajikan.

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A non-stick pan is ideal for reheating chicken — especially when the skin has been left on the meat, since the fatty skin tends to stick to heated pans.  You should be able to feel heat emanating off the pan when you place your hand 2 inches (5.1 cm) above it. You don't want the pan to be as hot as you'd use to cook raw chicken, as intense heat will dry the chicken out. A little bit of fat in the pan will prevent the chicken from drying out. You could substitute the oil or butter for water or chicken broth, if desired. Place the cold chicken in the pan and watch it closely. To prevent burning, move the chicken around the pan so the surface doesn't have a chance to stick to the pan. Make sure to turn the pieces from time to time to heat the chicken through from both sides. Give the chicken a minute or 2 to redistribute its juices, then eat!


Panaskan lemak. Uji lemak. Letakkan potongan adonan ke dalam penggorengan. Goreng setiap sisi selama 2 sampai 4 menit. Pindahkan roti ke piring yang berlapis handuk kertas.

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Place a sizable amount of lard, vegetable oil or vegetable shortening into a cast iron skillet or frying pan. You need enough fat to rise up the side of the pan by about 1 inch (2.5 cm). Melt the fat over medium-high heat. The fat should be heated to 350 °F (177 °C). Put a small piece of dough in the pan to see if it's hot enough. The bread should sizzle and start bubbling immediately. Make sure it's hot enough before you start cooking the bread. Make sure none of them are overlapping, or the dough won't cook evenly. When the first side is crispy and golden brown, use tongs to turn the bread over and finish cooking the other side. The towels will absorb the extra oil as you finish cooking the bread.


Panaskan mentega di atas kuali besar. Taburkan garam dan merica pada ikan. Masak ikan kod sampai matang. Sajikan hangat.

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Heat 2 Tbsp (30 ml) of butter in a large skillet over medium-high heat until melted. Shift the pan back and forth so that the butter coats the entire bottom of the skillet. Olive oil or canola oil could be substituted for the butter if you desire a healthier alternative. Season both sides of the cod fillets.  Note that you can use both fresh and frozen fillets, but the latter will take longer to cook. The salt and black pepper should be added according to your own tastes, but if you are uncertain about how much to add, try 1/2 tsp (2.5 ml) of each. You could also use other seasonings on the cod, as well. For instance, you could try adding 1/4 tsp (1.25 ml) garlic powder, 1/2 tsp (2.5 ml) ground paprika, 1 tsp (5 ml) prepared seasoning blend, or 2 tsp (10 ml) dried minced parsley. Add the seasoned cod fillets to the melted butter in the skillet and cook 4 to 5 minutes per side or until the fish turns opaque and flakes easily with a fork.  If using frozen fish, cook for 6 to 9 minutes per side. Turn the fish using a spatula. Do not use tongs since tongs may cause the cod to break apart. Remove the cooked fish from the skillet and transfer to plates. Enjoy immediately.


Panaskan mentega tawar dalam panci kecil. Tambahkan dan aduk tepung dan bumbu. Masak sampai sedikit kecokelatan. Tambahkan susu sambil mengaduknya secara perlahan. Masak sampai mengental. Hidangkan selagi hangat.

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Melt 2 Tbsp (30 mL) of butter in a small to medium saucepan over medium heat.  Let the butter melt completely before moving on to the next step, but try to avoid letting it boil or steam. You could also use a large skillet to make country gravy instead of a saucepan. If you were cooking meat in your skillet before you started cooking the gravy, you can use the leftover pan drippings from the cooked meat instead of or alongside the butter. Reduce the amount of butter so that the butter and pan drippings combined equal no more than about 2 Tbsp (30 mL) of fat. Vegetable oil can also be used instead of butter, but it is a little less traditional. Add the flour, salt, pepper, paprika, and garlic salt to the butter in the pan, quickly whisking the ingredients together into the butter until the mixture forms a smooth paste.  The flour, salt, and pepper are necessary. The flour and butter combine to form a thickening agent known as a "roux," which is a vital component of the gravy. The salt and pepper are basic seasonings needed in order to provide the gravy with country-style flavor. The paprika and garlic salt are optional, however, and many basic country gravy recipes do not include them. The spices add a hint of extra flavor to the gravy without being too overpowering. Cook the roux over medium heat for about 10 minutes, stirring frequently to prevent burning.  If you want the gravy to remain whiter, do not let the roux brown. Only brown the roux if you want something slightly deeper in color and flavor. Do not cover the pan. Add the milk a little at a time, whisking thoroughly the entire time so that lumps do not form.  Adding too much milk at once will make it almost impossible to break down the lumps and create a smooth gravy. Only add about 1/4 cup (60 mL) at a time. Start with roughly 1 cup (250 mL) of milk. If you do not like how thick the gravy is, add up to an additional 1 cup (250 mL) to thin it out. Continue cooking the gravy, stirring frequently, until it bubbles and thickens.  This should take...


Panaskan minyak atau butter di dalam panci di atas api sedang. Masak bawang putih di dalam minyak panas selama 1-2 menit. Masukkan wine putih dan kecilkan api hingga mendidih. Campurkan tepung dan 2 sdm butter yang tersisa ke dalam hidangan lain. Masukkan kaldu ke dalam panci setelah wine hampir menguap. Aduk campuran butter/tepung secara perlahan. Tambahkan bumbu dan biarkan saus mendidih selama 4-5 menit. Sajikan di atas pasta, ayam, atau kerang.

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While this heats up, mince the garlic and chop up onions and mushrooms, if desired. The garlic should be slightly golden. Add any mushrooms and onions as well, along with a tablespoon of butter. Cook another 5 minutes, or until the onions are translucent (slightly see-through) Use a wooden spoon to stir and scrape up any bits of caramelized onion from the bottom of the pan. The heat should be on medium-low. This is the "reduction" phase. Use you fingers to lightly mix the flour into the butter. Set this aside. There should only be a little bit of wine remaining -- roughly a fourth. Add the broth and bring the liquid back to a simmer. It can help to preheat the broth in a microwave before adding it. Add the butter a little bit at a time, stirring the whole time with a spoon. The longer it simmers, the thicker the sauce will become. The sauce is incredibly versatile, and goes well with vegetables and white meats or fish. If you want to add shellfish, like shrimp or clams, add them with the garlic to cook with the sauce.


Panaskan minyak atau butter di dalam panci di atas api sedang. Masak bawang putih di dalam minyak panas selama 1-2 menit. Masukkan wine putih, krim kental, garam, merica, dan bumbu. Masaklah hingga mendidih. Kecilkan api menjadi sedang dan masukkan tepung sambil diaduk. Kecilkan api dan biarkan mendidih hingga mengental. Gunakan saus di atas hidangan pasta.

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While this heats up, mince the garlic and chop up onions and mushrooms, if desired. The garlic should be slightly golden. Add the mushrooms and onions as well, along with an extra 1/2 tablespoon of butter. Stir everything well with a whisk or wooden spoon. Raise the heat and quickly bring the sauce to a boil so that many bubbles are reaching the surface and popping. Do not let the sauce keep boiling -- you only need it to reach this temperature quickly. Stir the flour in quickly after lowering the heat. The sauce should be simmering, with a few bubbles breaking on the surface. You can simmer the sauce for as long as you want before serving. The longer you leave it on, the thicker and richer it will be. If the sauce becomes too thick, you can add hot broth to thin it out without sacrificing flavor. White wine sauce pairs well with chicken and shellfish in particular. Some recipes to try include:  Shrimp, cracked red or cayenne pepper, sauteed onions and bell pepper Chicken, broccoli, and peas Chicken, mushrooms and onions. Sauteed carrots, onions, and zucchini, lemon, cracked black pepper.


Panaskan minyak dalam kuali besar. Lapisi daging sapi dengan tepung, garam, dan lada. Masak daging sapi hingga berwarna cokelat. Taruh bahan-bahan rebusan daging sapi dalam panci masak lambat (slow cooker). Masaklah dengan api rendah selama 10 sampai 12 jam. Sajikan panas.

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Pour the oil into a large skillet and heat on the stove over medium-high heat. Meanwhile, make sure that your beef and vegetables are already prepared.  The beef should be cut into 1-in (2.5-cm) cubes. You can usually find pre-cut beef stew meat in the butcher's department at the grocery store, but if not, you can trim and cut a chuck roast or bottom round cut. The garlic clove should be minced. If using pre-minced garlic, use 1/2 tsp (2.5 ml). If using garlic powder, use 1/8 tsp (0.625 ml). The onion and celery should be roughly chopped. You can use 3 large baking potatoes or 6 to 9 baby potatoes. Use 4 standard carrots or 2 cups (500 ml) baby carrots. Mix the flour, salt, and pepper in a large bowl. Add the beef to the mixture and toss to coat.  Make sure that the flour, salt, and pepper are thoroughly combined before adding the beef. Stir the beef well so that all sides of each piece are covered. You should have little to no flour left once done. Coating the beef in flour allows the beef to brown better and also makes the finished stew thicker. Transfer the coated beef to the hot oil in your skillet. Cook for several minutes, uncovered, stirring frequently until all sides are browned. Browning the beef is only optional, so you can skip this step if you are short on time. Most cooks prefer to brown the beef, though, because doing so creates a more complex taste. Moreover, browning the beef prevents grease from causing the meat to clump together in your crock pot. Transfer the beef to the crock pot. Layer the potatoes, carrots, onion, celery, and garlic on top. Add the bay leaf, paprika, and Worcestershire sauce, then pour the beef broth over everything. The exact order of ingredients does not matter much, but for best results, the beef, potatoes, and carrots should make up the bottom three layers since these ingredients require the most heat to cook through. Note that the heating element of the crock pot is located on the bottom of the device. You could also cook the stew on High for 4 to 6 hours. Keep the...


Panaskan minyak dalam panci kecil. Masukkan tepung beras dan aduk. Masak sampai sedikit kecokelatan. Tambahkan hampir semua susu kedelai dan aduk. Tambahkan bumbu dan sisa susu kedelai. Hidangkan selagi hangat.

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Pour the oil into a small to medium saucepan and heat over medium heat.  Give the oil a few minutes to heat before adding any other ingredients. It needs to be sufficiently warm, yet not quite smoking. Any standard cooking oil will work, including vegetable oil, canola oil, or olive oil. You could also use margarine or butter, if desired. Skipping the butter and using oil makes this recipe vegan as well as gluten-free. Sprinkle the rice flour into the hot oil, stirring it in until smooth.  Rice flour and oil will form a roux, much like wheat flour and butter do. You can use either sweet or regular rice flour. Both are gluten-free. Stir the rice flour roux constantly for two minutes or so.  You do not have to let the flour brown, but doing so will lend a nutty flavor to the country gravy. Do not let the flour burn. Gradually pour the soy milk into the roux, whisking constantly so that lumps do not form.  Add the soy milk a little at a time. Pour 1/4 cup (60 mL) or so into the pan, whisk well, and repeat until 2 cups (500 mL) has been used. Bring the mixture to a light boil or simmer. You may need to increase the heat of the eye in order to do so, but do not increase it past medium-high. Sprinkle with salt, pepper, garlic powder, and the remaining soy milk. Keep whisking until it reaches your desired thickness.  If the country gravy seems a little too thin, continue heating it at a light simmer. The liquid will gradually reduce, making the gravy thicker. If you suspect that the gravy is getting too thin as you add the soy milk, you do not need to add the full remaining 1 cup (250 mL). Remove the country grave from the heat and use while still fresh and warm.


Panaskan minyak dalam panci. Tuanglah di atas nasi. Tambahkan sisa bahan. Sajikan.

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You need to temper the next set of ingredients. Tempering is the process of gradually heating up the ingredients from room temperature to prevent the mixture from curdling unnecessarily when mixed with the other ingredients. To start, place the black mustard seeds in the pan. When the seeds start to pop or crackle, add the urad dal, curry leaves, red chilies, and green chilies. Stir continuously as you sauté over a medium flame for about a minute.  Make sure the coriander and curry leaves are chopped finely. Chop the green chili into big pieces.  You can also add the ginger into the sauté instead of adding it later if you want. After sauteing the ingredients, immediately pour them over the bowl of rice. Take out the chilies after you have mixed the tempered ingredients into the rice. After stirring in the tempered items, add the ginger, cashews, and cilantro. Mix well.  Make sure the cashews are finely chopped. You can also garnish curd rice with fruit. Add pomegranates, seedless green grapes, pineapple pieces, coconut, apple, raisins, or chopped mango. You can also add vegetables, such as carrots and cucumbers. You can serve the rice hot or cold. This dish works great at the end of a meal. South Indian pickles compliment this dish very well. Chill the leftovers. This makes a great lunch to take to work the next day.


Panaskan minyak dalam wajan. Tumislah bawang merah. Tambahkan bawang putih. Tambahkan tomat dan rempah-rempah. Didhkan sepanci besar berisi air asin. Masukkan mi kering ke dalam air mendidih. Masaklah pasta sampai al dente. Tiriskan pasta. Tambahkan saus. Sajikan pasta.

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Place the skillet on a burner and thoroughly heat the oil. Place the onion in the hot oil and Sauté the pieces until they are translucent. Stir it in with the onions and cook one minute more. Stir in the tomatoes, salt and pepper, and chili flakes, and reduce the heat so that the ingredients come to a low simmer. Cover the skillet and let the sauce cook for 20 minutes. Fill the pot about 3/4 full, and put in a few pinches of salt. If necessary, break them so all the noodles fit. This is the state at which the pasta is fully cooked, but still has a good texture, and hasn't become too mushy. It should take 5 - 10 minutes. Place a colander or strainer over the sink. Pour the pasta into the colander or strainer to drain the water. Transfer the pasta to a large bowl. Pour the sauce from the skillet into the bowl with the pasta. Use tongs to toss the mixture. Serve with extra tomato sauce and Parmesan cheese.


Panaskan minyak dengan api besar. Masukkan bola satu per satu ke dalam minyak panas dari salah satu sisi penggorengan. Biarkan bola-bola adonan terendam ke dalam dasar penggorengan. Goreng adonan selama sekitar 3 menit. Letakkan bola-bola di atas tisue. Panaskan sirup sengan api kecil. Masukkan sirup hangat ke dalam mangkuk saji. Celupkan Gulab Jamun ke dalam sirup selama 1 - 2 jam. Sajikan.

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When it's hot, reduce the heat to low to medium. You can use regular vegetable oil, or create a 50/50 combination using vegetable oil and ghee. You'll need to keep the heat on low to medium to keep the oil from sputtering too much. Be careful when you're working with hot oil; stand back from the pan to steer clear of sputtering oil. You can use a spatula or a slotted spoon to lower each ball into the oil. This is a part of the process -- do not try to move them. They will rise to the surface on their own. Keep turning them so they are evenly cooked on all sides. You may not want to cook more than a handful of them at a time; otherwise, they may get crowded, bringing down the temperature of the oil and getting soggy. Make sure that all sides have browned evenly and remove each dough ball from the oil. A slotted spoon is best for this, because it helps get rid of the excess oil. This will help absorb the excess oil. You can even gently pat the dough balls with a paper towel. You can either heat it again, or just have had it heated on low during the whole cooking process. You can use any deep dish, bowl, or tray for this process. Make sure that the dough balls are completely absorbed in the syrup. Some people even like to let them soak in the syrup overnight to let them fully absorb the syrup. Once the Gulab Jamun have soaked in the syrup for a long enough time, they are ready to eat. You can add a garnish of slivers of pistachios before you serve them. You can enjoy them on their own or with some vanilla ice cream or yogurt. They are best served warm, though they can be tasty when they're cold, too. If you have any left over, you can let them sit in the fridge, covered with plastic wrap, for up to a week.


Panaskan minyak di atas wajan. Masukkan bawang ke dalam wajan. Kecilkan api kompor. Tiriskan bawang.

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Start with the stove heat on high to get the oil nice and hot, quickly. The onions should sizzle when you put them in the pan with the oil. Once you see oil evaporating a little bit, the oil is ready for the onions. It's easier to fry onions in smaller portions, so for 2 sliced onions, you can try frying 3 batches or so. Deep fry the onions on medium heat until they turn a golden brown. This should take about 10-20 minutes.  While they are sizzling in the oil, gently mix the onions around to keep all of them coated, and to disperse the heat and oil evenly. If the flame is very high the onions will burn on the outside and remain watery on the inside. Use a big,  perforated spoon (a spoon with holes in it for drainage) to removes the onions from the pan once they are golden brown. You want a perforated spoon to drain out excess oil. Place the onions on a plate with a paper towel on it, to absorb the rest of the excess oil. Put the onions aside for later.


Panaskan minyak di dalam oven Belanda berukuran besar. Campur semua bahan adonan. Lapisi ikan kod dengan adonan tersebut. Goreng tiap potongan selama 7 sampai 8 menit. Tiriskan sebelum disajikan.

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Pour 2 quarts (2 L) of vegetable oil or canola oil into a heavy-bottomed Dutch oven and heat on medium to medium-high until the oil reaches a temperature of 375 degrees Fahrenheit (190 degrees Celsius).  You could also use a heavy-bottomed stockpot or deep-fryer. Use a candy thermometer to measure the temperature of the oil) In a shallow bowl, whisk together the flour, baking powder, and salt until evenly dispersed. Whisk in the milk and water afterward until the batter just barely combines. Note that the batter will still appear lumpy once ready. Do not over-beat the batter in an attempt to remove all the lumps. Dunk each cod fillet into the batter and coat all sides well. You can either coat each piece of cod immediately before frying it or coat all the pieces at once and store them on a baking sheet sprinkled with a light coating of flour until ready to fry. The former option will prevent each piece from losing batter, but the latter may prove more convenient. Place each piece of cod into the hot oil and fry one at a time until the batter turns deep golden-brown.  Shake off any excess batter before frying by holding each piece of cod over the bowl of batter and allowing the excess to drip off. Monitor the temperature of the oil as you fry the fish. Increase or decrease the heat to maintain a temperature of 375 degrees Fahrenheit (190 degrees Celsius). The inside of each piece should be opaque and should flake apart with a fork. Use a heat-resistant slotted spoon to scoop each piece of fish out of the oil and drain the cod on paper bags or paper towels for several minutes. Serve hot.


Panaskan minyak di dalam panci besar. Tuangkan saus pada minyak dalam wajan secara langsung. Tambahkan air rebusan udang. Tambahkan bahan sup yang tersisa. Sajikan selagi panas.

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Add the oil to a large stockpot and let it heat for a minute or so on medium temperature. The oil does not need to be sizzling hot, but it should be warm enough to spread over the bottom of the pot evenly as you turn and rotate the dish. Allow the sauce the simmer uncovered for 8 to 10 minutes. It should become thicker during this time.  Use the rounded bottom of a ladle to smooth the sauce over the oil in an even layer. Keep the stockpot uncovered during this time. By keeping the stockpot uncovered, you allow more of the liquid to evaporate, thus causing the sauce to thicken. If you cover the stockpot, though, the liquid stays trapped inside, and the sauce will stay thin. Pour the liquid you reserved upon straining the shrimp into the stockpot. Mix well to combine it with the sauce and cook for an additional 2 minutes, or until the liquid starts to simmer gently. Pour in the fish stock, then add the potatoes, carrots, and shrimp. Simmer on medium-high heat for 10 minutes, or until the potatoes and carrots are just barely soft enough to pierce with a fork. To ensure that your soup cooks well enough within these 10 minutes, cut your carrot slices and potato cubes into pieces that are bite-size to half-bite-size. If you make these pieces any larger, they may take longer to cook. Cooking the soup for much longer than 10 to 15 minutes, however, can result in overcooked shrimp and overly thickened broth. The caldo de camaron is done. Ladle the hot soup into individual serving bowls and garnish each serving with chopped avocado, chopped red onion, fresh chopped cilantro, and a squeeze of fresh juice from a lime wedge. Store any leftover soup in the refrigerator or freezer. It should last for 3 days in the refrigerator or up to 1 month in the freezer. To successfully store the soup:  Fill your sink with cold water and add a tray or two of ice. Dunk the bottom of the soup pot in the water to cool the leftover soup quickly. Pour the extra soup in the freezer-safe plastic bags. Label each bag with the contents and...


Panaskan minyak di dalam panci. Masak kuskus dan kacang-kacangan selama 7 menit. Tambahkan air, garam, dan merica, kemudian rebus seluruh bahan. Tunggu 10 menit. Masukkan buah dan rempah, seperti aprikot, kismis hijau, parsley, dan mint ke dalam kuskus yang sudah matang. Sajikan kuskus dengan kayu manis atau air jeruk lemon jika suka.

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Pour the oil into a large saucepan and heat it on the stove over medium heat. For an even more flavorful twist, use lemon-flavored olive oil. Add the couscous and chopped nuts to the oil in the pan. Stir continually until the couscous and nuts toast to a light golden brown.  Stir the couscous and nuts continuously to prevent them from burning. Toasting the couscous and nuts will enhance their flavor. Most nuts will work well, but almonds or pistachios are among the best to consider. For a change, though, you could try pine nuts, macadamia nuts, or mixed nuts. Bring the contents of the pan to a boil. Stir well to distribute the salt and pepper throughout the toasted couscous and nuts. Reduce the heat and cover, cooking until the couscous has absorbed all the liquid in the skillet.  Stir the couscous gently, pulling it up from the center to the sides of the pan. If liquid seeps down into the center of the pan, you need to cook the couscous a little longer to absorb the remaining liquid. Note that the overall cooking time can vary by brand. Follow the package instructions to determine the proper amount of time. Toss the dried apricots, golden raisins, parsley, and mint into the cooked couscous and stir to distribute throughout. You could also change up the dried fruits in this recipe. For instance, you could use standard raisins, dried tart cherries, dried cranberries, or dried figs. Transfer the couscous to serving dishes and sprinkle each serving with a little cinnamon or a drizzle of lemon juice. Alternatively, you could serve the couscous without any garnish.


Panaskan minyak di dalam panci. Masukkan bawang bombai ke dalam panci. Masukkan bawang putih, garam, dan merica. Masukkan tomat, gula, dan daun kemangi. Kecilkan api dan biarkan campuran tomat mendidih. Matikan api.

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The pot will need to be able to contain at least 4 quarts (4 liters) in order to cook the entire batch at once. Heat the oil over medium-high heat. Wait one or two minutes before continuing to allow the oil to heat up appropriately. Cook them for 5 to 10 minutes or until lightly browned. Stir frequently to promote even cooking and to reduce burning. Stir the new ingredients into the onions until evenly distributed. Allow the mixture to cook for another minute or two. Give the contents of the stockpot a good mix. Due to the large volume of tomatoes, it may take a few minutes of stirring before you see that the ingredients have mixed together evenly. Heat to a boil. Simmering the mixture for 15 to 30 minutes should be enough to break the tomatoes down and create a chunky sauce. You may need to simmer the sauce longer if you want something a little thinner, though. For a thinner sauce, allow the contents to simmer until the volume is reduced by one-third. For a thick, smooth sauce, simmer until the contents are reduced by one-half. After the sauce reaches your desired consistency, remove the pot from the heat.


Panaskan minyak di dalam wajan besar. Masukkan biji jinten. Masukkan bawang bombay dan jahe. Masukkan bawang putih, cabai, kunyit, garam, dan garam masala. Masukkan kentang dan kacang polong. Dinginkan isian.

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Place it over medium high heat and allow the ghee to get hot. Toasting the seeds brings out the best in their flavor and scent. Toast them until the room becomes fragrant and the seeds start to crackle, about 30 seconds. Sauté them with the seeds for about five minutes, until the onion becomes translucent. Sauté the spices and fold them into the mixture for one minute. Stir the mixture gently and cook until the potatoes become dry, which should take about 3 minutes. Mix well and mash lightly. Remove it from heat and allow it to cool while you prepare the chapatti for filling.


Panaskan minyak di sebuah wajan besar. Masukkan kacang, bawang putih, jahe, dan daun bawang. Tambahkan saus sambal dan wine. Dinginkan. Haluskan setengah dari campuran saus dengan minyak yang tersisa. Masukkan saus yang telah dihaluskan ke dalam wajan. Sajikan hangat atau dingin.

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Add 1/4 cup (60 ml) of cooking oil to a large skillet or wok and heat over high heat until smooth and glossy. Gently turn the pan to coat the bottom with oil. There should be no dry spots left in the pan as you add the ingredients. Stir the ingredients, coating them in oil, and fry gently until they begin to soften.  This should only take about 2 to 3 minutes. Watch the garlic carefully as you cook it. Garlic burns relatively easily, and once it burns, the flavor of your sauce can be ruined. Decrease the heat to medium and cook the sauce mixture until it thickens and reduces by roughly three quarters.  This, too, will only take about 2 to 3 minutes. Once reduced, add a dash of salt and a dash of black pepper, to taste, and stir the seasonings in well. Remove the sauce mixture from the heat and let it cool until it becomes cool enough to touch. The sauce may need to cool for 5 to 10 minutes before you can transfer it to your blender. Pour half of the thick, chunky sauce into a blender and blend at a high speed for 10 to 20 seconds. Gradually add the remaining 3/4 cup (190 ml) of cooking oil as you blend the ingredients together. The consistency should be smooth and thin. If the garlic sauce is clumpy in some parts but runny in others, the oil may not have blended in correctly. Continue blending the sauce longer until this imbalance evens out. Add the liquified sauce back the the skillet of chunky sauce. Stir well and let cool completely. The flavors will settle as the sauce cools, so even if you plan to use it immediately for a hot dish, you should still let it cool first before using it. You can serve the sauce immediately or pour it into a glass jar and store it for two weeks. This garlic sauce works especially well when served with shellfish, in stir-fries, or with Chinese-inspired dishes.


Panaskan minyak di wajan dengan ujung panjang. Tumis bawang bombay selama 2 menit. Tumis bawang putih selama 1 menit. Tambahkan mentega dan kuskus. Tambahkan air dan garam. Diamkan selama 8-10 menit. Masukkan rempah-rempah dan lada hitam. Sajikan selagi hangat.

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Heat the oil over medium heat for a couple of minutes, just until it turns glossier and smoother. For best results, use a 2 quart (2 L) skillet. You could also use a saucepan instead of a skillet, if it proves more convenient. Add the chopped onion to the skillet and cook, stirring frequently, until tender. The onion should also show signs of caramelizing, but do not let it blacken or begin to burn. The fragrance of the onion should also become more potent. Add the minced garlic to the skillet and cook, stirring frequently, until fragrant. The garlic cooks a little more quickly than the onion, so you should add it after the onion has already cooked for a little while, first. Cook the contents of the skillet for 4 minutes, or until lightly browned.  Stir the couscous continuously to prevent it from burning.  Toasting the couscous beforehand enhances the flavor, and it also allows the couscous to cook more evenly. Stir gently to distribute the salt and cover.  The salt must be added now. By adding the salt alongside the water, you make it possible for the couscous to absorb the salt as it absorbs the water, thereby flavoring each pearl inside and out. If you want to make the couscous more flavorful, use broth or stock instead. Chicken stock and vegetable broth are both good options. When done, the liquid should be completely absorbed.  Stir the couscous gently, pulling it up from the center to the sides of the pan. If liquid seeps down into the center of the pan, you need to cook the couscous a little longer to absorb the remaining liquid. Note that the overall cooking time can vary by brand. Follow the package instructions to determine the proper amount of time. Toss the pepper, parsley, chives, and oregano into the cooked couscous and stir well to distribute throughout. You can mix up the herbs to your liking. For instance, you can add rosemary, thyme, or cilantro. You could also add the zest of a lemon. Transfer individual serving portions onto serving dishes. Add extra salt and pepper to your own portion,...


Panaskan minyak kelapa, shea butter, dan lemak kakao di kompor. Masukkan bahan lainnya. Pindahkan losion ke wadah penyimpanan.

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Add ¼ cup (50 g) of coconut oil, ⅛ cup (70 g) of shea butter, and ⅛ cup (70 g) of cocoa butter to a small saucepan. Place it on the stove, and heat the ingredients on low until they melt completely, which should take 10 to 15 minutes.  To keep the lotion from solidifying after you mix it, it’s best to use raw shea butter. Stir the mixture as it’s melting to ensure that it’s heating evenly. When the coconut oil mixture has melted, remove the pan from the heat. Add in 1 tablespoon (15 ml) of aloe vera juice, 1 tablespoon (15 ml) of sweet almond oil, and 5 to 10 drops of your favorite essential oils. Stir until all of the ingredients are fully incorporated.  You can substitute jojoba oil for the almond oil if you prefer. You can use any combination of essential oils that you prefer, but it’s a good idea to include oils that target the skin issues that you wish to treat. If you have dry or aging skin, geranium and rose essential oils are good options. For skin issues such as eczema or psoriasis, jasmine, rose, chamomile, lavender, and sandalwood essential oils work well. If you want to create an energizing lotion,use grapefruit or lemon essential oil. If you want to prevent stretch marks, mix in lavender, neroli, patchouli, rose, and/or geranium essential oils. Once all of the ingredients are fully mixed, use a spoon to carefully transfer the lotion to a jar or other storage container. The lotion should stay fresh for 1 to 2 months.  Small canning jars make excellent containers for the lotion. While the lotion will keep for up to 2 months at room temperature, refrigerating it can prolong its life for an additional couple of months.


Panaskan minyak nabati atau minyak kelapa di dalam microwave selama 15 detik. Pijat-pijat minyak di atas kulit selama 30 detik. Seka kulit sampai kering dengan kapas. Cuci kulit dengan air sabun hangat.

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Put 2 tablespoons (30 ml) of vegetable or coconut oil into a microwave-safe bowl. Put the bowl in your microwave and heat the oil on high for 15 seconds. Make sure the oil is warm but not scalding hot.  Only use 1 tablespoon (15 ml) if you only have a small stain. The pigment in turmeric is more soluble in oil than it is in water, meaning it will lift the stains off easier. Gently rub your skin in circles over the stained area. Work the oil into the skin to lift the pigment from the stain. After scrubbing for about 30 seconds, let the oil sit on your skin for 1 minute so it can draw out the stain even more. Use a disposable cotton pad to pat the oil off of your skin. Rotate the pad after each pat so it can absorb the most oil. Continue patting your skin dry until the oil is completely removed. You should notice the lifted pigment on the cotton. Lather a body or hand soap in warm water and apply it to the area that was stained. Work the soap in circles on your skin to scrub any residual stains. Rinse the soapy water off your skin and pat it dry with a towel. If you still have stains on your skin, repeat the process again.


Panaskan minyak pada panci besar. Campur tepung dan bumbu-bumbu di dalam mangkuk dangkal. Kocok telur dan susu mentega. Lapisi daging babi dengan campuran tepung. Celupkan daging ke dalam campuran telur. Lapisi daging sekali lagi dengan campuran tepung. Masukkan daging babi ke dalam minyak panas. Masak hingga matang. Tiriskan dan sajikan selagi panas. Selesai.

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Pour the oil into a large, heavy-bottomed stockpot and heat it over medium-high heat until the temperature reaches 350 degrees Fahrenheit (180 degrees Celsius).  Check the temperature using a candy thermometer, which can withstand high levels of heat. Note that this cooking method can also be used with a deep fryer, but frying breaded pork chops on the stove is possible as long as you have a sturdy enough stockpot. Gently toss together the flour, paprika, salt, garlic powder, and black pepper until the spices appear evenly distributed throughout the flour. Add the egg and buttermilk to a shallow bowl and whisk for 30 to 60 seconds, or until a consistent color forms. If there are still dark yellow streaks of egg yolk in the mixture, keep whisking. The egg and buttermilk must be mixed as thoroughly as possible. Working one chop at a time, coat all sides of each one in the flour, gently shaking off the excess over the dish. This initial coating of flour helps bind the egg to the meat. You can skip this initial layer of flour, but the final coating is more likely to slide off after you finish frying it if you do not have this extra layer of flour binding the egg to the meat. Working one chop a time, dip each chop into the egg and buttermilk mixture, soaking well. Hold the chop above the bowl for a few seconds after dipping it to allow the excess egg mixture to drip off. The meat and buttermilk help lock in moisture during the cooking process. The mix also helps bind the coating together as it fries in the hot oil. Still working one chop at a time, toss each back into the flour mixture, coating all sides once more and shaking off the excess. This is your final coating, and it will form a yummy, crispy layer on top of the pork after you fry it. If you want something with more crunch, you could coat the pork in a final layer of dried bread crumbs or finely crushed crackers instead of more flour. Carefully lower each chop into the hot oil using long-handled tongs. Do not be alarmed if the oil immediately sizzles upon...


Panaskan minyak pada wajan datar besar. Bumbui kedua sisi daging babi. Masukkan daging babi ke dalam wajan yang sudah dipanaskan dan panggang. Masukkan kaldu ayam. Rebus sampai matang. Sajikan selagi panas.

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Add the vegetable or olive oil to the skillet and heat over medium-high until the oil becomes glossy and smooth enough to easily coat the entire pan. Sprinkle both sides of the chops with equal amounts of salt, pepper, and Italian seasoning blend. Gently pat the chops to rub the seasonings into the meat. Cook the chops for 2 minutes on each side in the hot oil, or until each side is notably browned. The process of searing and braising pork chops on the stove can go a long way in preventing the meat from drying out. The seared surface locks in more of the pork's natural moisture, while the braising liquid infuses the meat with additional moisture as it cooks. Pour the broth into the pan and bring it to a steady boil. Let the chops sit in the broth at a full boil for 30 to 60 seconds before proceeding. This way, the broth will have plenty of time to reach a good heat. Cover and reduce the heat to medium-low. Let the chops simmer for about 20 to 25 minutes.  To accurately determine whether or not the pork chops are safe to eat, check the center of the thickest chop with a meat thermometer. The internal temperature of pork chops must reach at least 145 degrees Fahrenheit (63 degrees Celsius) before the pork is safe to eat. If you do not have a meat thermometer, you can determine if the pork chops are done by cutting into the center of the thickest cut. If the meat is white, it is likely safe to eat. Note, however, that if you use a braising liquid that has color to it, the color of the liquid can tint the meat. As long as the inside of the pork does not look pink and “rubbery,” however, it should be safe to eat. Let the pork chops rest for roughly 3 minutes before placing on individual serving plates and enjoying.


Panaskan minyak sayur dalam wajan besar hingga suhunya 375°F (190°C). Buat adonan. Taburkan irisan pickle dengan garam dan merica sesuai selera. Celupkan tiap irisan acar ke dalam adonan. Goreng acar sekelompok sekelompok. Angkat acar dari minyak dengan penjepit. Hidangkan.

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Fill the saucepan with about 1 inch (2.5 cm) of vegetable oil. Test the temperature using a deep-fry thermometer. Alternatively, you can add a pinch of flour to the oil to see if it immediately browns and bubbles. If it does, then the oil is ready. Combine 1 cup of flour, 1 cup of cornmeal, and 3 lightly-beaten eggs in a large bowl. Mix the ingredients together until you've created a thick, even batter for the pickles.  Use tongs or a fork to lower each pickle into the batter and move it around until it's completely covered in it. Hold it above the batter for a second or two so that the excess batter drips off the pickle. Once you've covered a sauce pan's worth of pickles in the batter, it's time to start frying them. Lower the pickles into the hot oil using a mesh basket or a set of tongs. Fry them until they are crispy and golden brown, which should take about three minutes, depending on the size of the saucepan. The pickles are done when they float easily on the surface of the oil. Once one batch of pickles is fried, move on to the next. Avoid crowding the pan or you'll bring down the temperature of the oil. The pickles will be soggy instead of crispy. Place them on plates covered in paper towels to absorb excess oil. Serve the fried pickles immediately with a small bowl of ranch dressing for dipping.


Panaskan minyak sayur di dalam wajan antilengket dengan api sedang. Masukkan bawang bombai. Tambahkan bawang putih. Tuangkan chili. Tambahkan bumbu! Masak sausnya. Angkat dari kompor.

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Pour 1 tbsp oil into your pan and heat it until it starts to shimmer. Use 1/2 of a fresh medium onion, diced. You can use a white, yellow, or purple onion. Any one will taste great, so use your favorite kind or whatever you have on hand. Stir your onions frequently and cook them in the oil for about 5 minutes or until they turn translucent. Be careful adding the fresh onion, once your oil has heated up, it may pop and sizzle when you pour the onion into the pan. Peel and dice two garlic cloves and cook with the onions for another minute. Garlic is delicious and has great health benefits, but it is also very strong in flavor. If you are sensitive to garlic, just add one clove or half a clove. Drop in 1 can of drained and diced green chilies, and 1 lb of green tomatoes or tomatillos, roughly chopped. You can use fresh green chilies too. Add 1 tsp cumin, 1/2 tsp oregano, 1/2 tsp salt, 1 cup vegetable broth and 1/2 cup water to the skillet. Many store bought broths have preservatives and additives so you may be better off making your own vegetable broth. Bring your sauce to a boil and then reduce the heat to a simmer and cook for about 10 minutes, stirring occasionally. Your tomatoes should start to break down, giving your sauce a thicker and richer consistency. This is a great time to get creative with your sauce. Taste it as it heats up and add an additional pinch of salt or oregano if you desire. At this point, you are ready to pour your sauce onto a dish of freshly assembled enchiladas. Just sprinkle with 1/2 cup of cilantro and use it immediately or store it in an airtight container in the refrigerator for later. You can adjust the amount of cilantro to your taste.


Panaskan minyak secukupnya di wajan penggorengan. Sajikan hot dog.

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Place the pan on the stove and turn the heat to medium high. Add enough oil to rise up the sides of the frying pan by about 1/4 - 1/2 inch (.6 - 1.3 cm). Let the oil heat up completely. To test whether it's ready for the hot dogs, drop a crumb of bread into the hot oil. If it immediately starts sizzling and sputtering, the oil is ready. They're delicious with fried peppers and onions, mixed into macaroni and cheese, or on their own with some ketchup and mustard.


Panaskan minyak zaitun di atas wajan besar dengan api sedang. Masukkan bawang putih dan bawang bombai cincang dan tumis selama 3-4 menit. Tuangkan tomat kaleng. Tambahkan rempah-rempah, garam, dan merica. Panaskan saus sebentar hingga mendidih. Panaskan saus dengan api kecil selama 30 menit sampai 1 jam. Cicipi saus dan tambahkan lagi bumbu jika dibutuhkan. Dinginkan saus dan haluskan saus tersebut jika Anda menginginkannya. Anda juga bisa mencoba saus putih atau minyak bawang putih.

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The onions should be translucent, or slightly clear, around the edges. You can add chopped spicy or belle peppers too for a hotter sauce, or finely chopped carrots and celery for a sweeter sauce. If you want a smoother sauce, use only pureed tomatoes. Stir everything well. Heat the sauce so that large bubbles are breaking on the surface, then lower the heat to a simmer. Stir regularly. The longer the sauce simmers, the richer and thicker it will become. Many pizza sauces are sweeter, so some cooks add 1-2 tablespoons of sugar. Fresh basil or rosemary can also add new depths to a pizza sauce. Pour the cooled sauce into a food processor and puree it to remove any large chunks of tomato or onion. This step is not necessary if you want a more rustic pizza in the end. While red sauce is the "classic," there are lots of other ways to top a cheese pizza. Try a white sauce, or simply sautee 2-3 cloves of garlic in 2 tablespoons of olive oil and use the oil instead of sauce for garlic cheese pizza.


Panaskan minyak zaitun di oven belanda dengan api medium besar. Tambahkan wortel, bawang bombai, seledri, dan garam ke dalam. Tambahkan tomat, miju, kaldu, ketumbar dan kapulaga ke dalam oven dan biarkan hingga mendidih. Kecilkan api, tutup dan masak 35-40 menit lagi. Hidangkan.

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Place 2 tablespoon (29.6 ml). olive oil in a Dutch oven that is 6 US quarts (6,000 ml) large. Wait for it to heat up for at least one minute before you add more ingredients. Add 1 cup of chopped onion, 1/2 cup of finely chopped carrot, 1/2 cup of finely chopped celery, and 2 tsp. of kosher salt to the Dutch oven. Cook these ingredients until the onion becomes translucent. This should take about 6 or 7 minutes. Stir the ingredients a bit to combine them. Now, add the rest of the ingredients to the oven: 1 cup of peeled and chopped tomatoes, 1 pound of lentils, 2 quarts of chicken/vegetable broth, 1/2 tsp. of coriander, 1/2 tsp. of cumin, and 1/2 tsp. of grains of paradise. Stir the ingredients well to combine them. After that, heat the oven to high heat and wait until you've brought the ingredients to a boil. Cook the ingredients for the soup at a low simmer until the lentils are tender. You can test them with a fork from time to time. If you'd like the consistency to be a bit thicker, then you can puree the ingredients in a stick blender before serving. Enjoy this hearty soup with a baguette. It should only take a few minutes to cool down and to be ready to eat. If you have leftovers, just refrigerate the soup and enjoy it for the next few days.


Panaskan minyak. Isi adonan ke dalam cetakannya selama minyak dipanaskan. Tuangkan sebagian adonan ke dalam minyak. Goreng jalebi hingga renyah dan berwarna cokelat keemasan. Rendam jalebi dalam larutan gula. Angkat jalebi dari dalam larutan gula, dan sajikan.

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Fill a heavy-bottomed pot, such as a dutch oven, kadhai, or wok, with enough ghee or oil for deep-frying, between one and two inches.  Heat the oil to between 360°-375° F (182°-190°C). To test the oil temperature without a thermometer, place the end of a wooden spoon into the oil.  If bubbles start to form around the spoon and float to the top, your oil is ready to go. Give the batter a quick stir with a spatula, but do not over-mix. Then pour the batter into a clean squeeze bottle or condiment dispenser.  Plastic squeeze bottles can be purchased at many grocery stores, as can specialized batter dispensers.  You can also recycle an empty ketchup bottle, just be sure to wash it thoroughly before use. If you do not have a squeeze bottle available, you can pour the batter into a food-grade plastic bag, and cut a small hole in one corner of it when you are ready to dispense the batter. Using your dispenser, squeeze or pour the batter into the hot oil in coils or spirals that are about 2" wide.   Only make 3-4 jalebi at a time to avoid crowding the pan. Forming the jalebi is the tricky part, and does take a bit of practice, but once you get the motion down it will be as easy as, well, jalebi! The batter will first sink to the bottom, but will quickly pop back up and float to the top.  After a minute or two, flip the jalebi over so they cook on both sides.  Then remove them from the oil and drain for a moment on paper towels. Place the jalebi into the syrup while they are still hot, and let them soak for at least a minute, some people prefer up to 4-5 minutes.  Turn the jalebi over once so both sides have a chance to soak.  The jalebi should become thoroughly saturated with sugar syrup. Start your next batch of jalebi cooking while the first is soaking the syrup. If you wish to serve the jalebi warm, place the jalebi on a platter, or in bowls with a bit of syrup.  Otherwise, remove them from the syrup and let then dry on a rack for several hours until the syrup forms a crust.


Panaskan minyak. Masukkan bawang putih yang sudah dicincang. Masukkan tomat. Taburkan rempah-rempah. Tuangkan air putih atau kaldu sayur. Tunggu hingga saus sedikit berbuih. Angkat saus dari kompor.

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Pour 1 tbsp extra virgin olive oil into a medium saucepan and place it on the stove over medium heat. Your oil is heated when it starts to shimmer slightly.  If you are on a diet or you want a light sauce, you can remove the oil, and add onion and garlic powder.  You can also use a skillet. Dice up 4 garlic cloves and drop them into the pan. Be careful, once the oil is hot, it may pop when you add the garlic. Cook over medium heat for 5 minutes. Stir occasionally to keep the garlic from sticking.  Adding the garlic early gives it a chance to brown up a bit, helping it release flavor. Garlic is a very strong herb packed with anti-oxidants that are great for the heart. Unfortunately, the sulphuric compounds that give garlic their health benefits and taste can also cause garlic breath. If you are sensitive to garlic, use just 1 clove of garlic, or a few dashes of garlic salt instead. Use your own personal preferences for this step. You can chop up 2 fresh tomatoes or use 2 canned tomatoes. Follow with 1 can of tomato sauce, or use homemade tomato sauce.  You can also remove the tomatoes and use only tomato sauce. If you are using chopped up whole tomatoes, you may want to blend them first to get a smoother consistency for your sauce. Add 1/8 tsp cayenne powder, 2 tsp oregano and 2 tsp cumin. Cook for another 5 minutes. Cayenne powder is very spicy so be careful how much you add. If you are sensitive to spices, just use a pinch. If you are interested in a spicier sauce, you can use 2/8 tsp and a dash of black pepper. Use either 3/4 cup water or vegetable broth, not both. Using vegetable broth will give your sauce more flavor, but many store bought broths have preservatives and additives so you may be better off making your own vegetable broth. Making it yourself will take a little extra time, but will enhance the flavor of your sauce. Cook your sauce for 15 minutes, stirring occasionally. If you want to get creative with flavors, you can use a separate spoon to taste your sauce after it has had some time to cook...


Panaskan minyaknya. Masukkan jalapeno dan bawang. Masukkan garam dan air. Blender semua bahannya. Tambahkan cuka. Simpan sausnya. Selesai.

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Place the vegetable oil in a medium saucepan and put it over medium heat. Sauté them in the pan until they become tender. Simmer the mixture for about 20 minutes so the flavors can meld. Put it in a blender and process until completely smooth. Pour it in last and blend it with the sauce. If you're using a food processor, add the vinegar while it's still running. Place it in a lidded glass jar. It will keep in the refrigerator for several months.


Panaskan oven Anda dengan suhu 350ºF (176ºC). Pecahkan 6 telur ke dalam mangkuk. Tuang 3/4 cangkir susu rendah lemak ke dalam mangkuk. Panaskan 2 sdm mentega dalam microwave. Hati-hati tuang mentega cair ke dalam mangkuk. Buat adonan tepung. Tuang adonan telur ke dalam adonan tepung. Masukkan1/4 cangkir biji bunga matahari ke dalam adonan. Letakkan 10-12 cangkir muffin di dalam loyang muffin. Tuang adonan ke dalam tiap cangkir hingga 2/3 penuh. Letakkan loyang di dalam oven dan panggang selama 25 menit. Keluarkan muffin dari oven. Hidangkan.

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Whisk the eggs until bubbles form on the surface and the eggs and whites have blended. Whisk the milk and the whisked eggs together until the ingredients are blended. Place the butter in a bowl and cover it to prevent the butter from exploding. Heat it for 30 - 45 seconds, or however long it takes for the butter to melt completely. The butter bowl will be hot, so you should use oven mitts or a cloth to pick up the butter bowl to pour the butter into the bowl. Pour the flour, baking powder, sugar, and salt into a different bowl. Pour 2 cups of flour, 2 tsp. of baking powder, 1/3 cup of sugar, and 1/4 tsp. of salt into a different bowl. Stir the ingredients until they're incorporated. Mix the egg mix with the flour mix until you've combined the ingredients into a nice thick batter. Stir the ingredients some more until the sunflower seeds are evenly blended into the mixture. If the batter won't fill all the cups, you can always make another batch. The cups should be 2/3 full so the muffins have room to expand as they bake. If you fill them too much, the muffins will crowd each other. After this time passes, stick a toothpick into the muffins to see if the insides are solid. If they're still mostly liquid, then bake the muffins for an additional 5 minutes and test them again. If they're still gooey, keep baking them and checking every 2 minutes or so until they're ready. Let them sit for 2-3 minutes to harden. Enjoy these delicious muffins as part of your breakfast or as a tasty snack during any time of day.


Panaskan oven Anda hingga suhu 176ºC. Panggang selama 10 sampai 12 menit atau hingga kuenya berwarna cokelat terang.

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Start your oven when you begin preparing the ingredients so that it is hot and ready to go once your dough is ready. Check up on them periodically to make sure they don't burn. When they're done, remove them from the oven and let them sit for 5 minutes. Larger cookies will take longer to bake than smaller cookies.  If you wish to make mini-cookies, check the time before 10 minutes.


Panaskan oven Anda hingga suhu 205ºC. Potong sebuah bentuk X ke bagian datar dari setiap chestnut. Letakkan chestnut di atas loyang. Panggang chestnut selama 15 sampai 20 menit. Hancurkan kulit chestnut. Kupas kacang-kacang tersebut. Sajikan.

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Use a sharp knife to do this. This will make the chestnuts roast faster, allowing the steam to escape from the chestnuts. You can also just pierce each chestnut several times with a fork. You can also just place them right on the grill, with the cut side facing up. Sprinkle them lightly with water to help them roast. Roast them until they're tender and the shell comes off easily. While they're roasting, use a spoon or spatula to move them around every few minutes so they don't burn. When they're done roasting, remove them from the oven. Wait 2-3 minutes for the chestnuts to cool off and then wrap them in a towel and squeeze them until the skin is crushed. Leave them in the towel for another five minutes. Do this while they're still warm to make the process easier. Take out the inner skin along with the shell. If any nuts are hard to peel, you can heat them briefly for a few more minutes until they're ready. Enjoy these nuts on their own while they're nice and hot.


Panaskan oven Anda ke suhu 204ºC. Cuci dan kelupas lapisan brussel sprout. Bumbui brussel sprout di dalam mangkuk. Aduk brussel sprout agar lapisan bumbu ini merata dan letakkan dalam panggangan satu lapis. Panggang brussel sprout selama 35 - 40 menit hingga lunak. Sajikan.

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Run the Brussels sprouts under cold water, removing any yellow leaves. Then, cut off the stems to help them cook. Drizzle them with the black pepper, olive oil, and 3/4 tsp. (4 g) of the salt. This will combine the flavors and will cook them evenly. After 30 minutes, start checking to see if they're tender by piercing them with a fork. Shake the pan from time to time to ensure that they cook more evenly. Sprinkle the remaining 1/4 tsp. (1 g) of salt on the Brussels sprouts and enjoy them while they're hot.


Panaskan oven Anda pada pengaturan suhu terendah terlebih dahulu. Kupas dan potong pisang. Celupkan kepingan ke dalam jus jeruk nipis. Letakkan pisang di rak kawat. Tambahkan perisa tambahan jika diinginkan. Letakkan pisang dalam oven yang telah dipanaskan terlebih dahulu. Biarkan terpanggang bergantung bentuk dan kerenyahan yang diinginkan. Dinginkan keripik secara menyeluruh pada rak kawat. Simpan pisang dalam wadah kedap udara.

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This is usually between 125º—200ºF (50º—90ºC). A higher temperature risks scorching the outside and not drying the inside. To make chips, slice the bananas into 1/4 inch (0.6 cm) rounds. To make wedges, cut the banana lengthwise, then lengthwise again, and slice into desired length.  NOTE: Wedges can take up to 12 hours to dry! Start preparing them in the morning so you don't risk starting a fire overnight. Chips dry much more quickly. For extra crispy chips, slice the bananas into 1/8 inch rounds instead (0.3 cm). This may be easier with a mandoline. If the bananas are mushy and difficult to slice, chill them in the fridge for 5-10 minutes to firm them up.  You don't even need a knife to make wedges! Work your finger into the end of the peeled banana and it should divide into three segments. It doesn't matter if the banana breaks in the process. You'll want it in smaller lengths anyway. For a large quantity of bananas, soaking them in lemon juice for several minutes before slicing will save you preparation time, but the additional moisture will add time to the baking stage. This will add flavor and vitamins, but the main purpose is to prevent the bananas from turning brown.  If you don't mind brown chips, you can skip this step. Brushing the juice onto both sides of the bananas will also work. Pineapple juice, lime juice, or any other acidic juice will work instead. You can even use vitamin C tablets crushed in water. If you don't like the flavor of the juice, dilute it in a 1:4 ratio with water and soak the bananas for 3-5 minutes. This raised wire platform exposes every side of the banana to the air and allows excess moisture to drip through. Also ready a cookie sheet or baking pan to place beneath it.  The bananas should be in a single layer, not stacked atop each other. It's fine if their edges are touching. If you don't have a wire rack, cover a cookie sheet with parchment paper or spray it with a nonstick cooking spray. This method will be less effective at removing moisture and could take many hours...


Panaskan oven Anda pada suhu 350 derajat Farenheit.

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It's best to preheat the oven, because then your oven will be ready to go when you've finished putting the ingredients together and it will take less time to cook. That's 175 degrees Celsius.


Panaskan oven Anda sampai 176ºC. Cairkan 3 sdm. Tambahkan bawang putih, bayam, dan anggur putih. Masak campuran bersama-sama selama 2-3 menit. Tambahkan garam, lada, dan saus pedas secukupnya. Angkat campuran dari panas. Tambahkan daun bawang, keju mozzarella, mayones, dan krim half and half. Panggang campuran bahan saus bayam selama 20 menit. Sajikan.

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This should take about 2 minutes. Stir in 2 peeled and chopped garlic cloves, 1 rinsed bunch of baby spinach, and 1/2 cup of white wine. Continue stirring and cooking the ingredients until the spinach is wilted. Throw in a pinch of salt, a pinch of pepper, and just a few drops of hot sauce to the mixture and taste it to see if it needs anything else. Move it to a medium-sized bowl. Add 1/2 cup of chopped green onion, 3 cups of shredded mozzarella cheese, 1/2 cup of mayonnaise, and 1/2 cup of half-and-half to the mixture. Mix the ingredients together until they're incorporated. Continue to cook them until they're bubbly or lightly browned. Serve this tasty dip with crackers, bread, or shrimp.


Panaskan oven Anda sampai 176ºC. Isi panci dengan 4-6 cangkir air dan masaklah sampai mendidih. Masaklah pasta sampai al dente. Campurkan mentega, tepung, dan moster dalam panci yang berbeda. Masukkan bawang bombay, daun salam, rempah-rempah, dan susu. Pecahkan telur ke dalam campuran. Tambahkan ¾ bagian keju ke dalam campuran. Tuangkan saus ke dalam makaroni. Taruh makaroni ke dalam loyang panggangan. Buatlah taburan. Taburkan tepung roti ke atas makaroni. Panggang makaroni selama 30 menit. Sajikan.

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Throw a pinch of salt in the water before you boil it. You should have plenty of water in the pot to give the pasta enough room to cook and expand. Al dente pasta is cooked, but still firm. Read the instructions on the box of elbow macaroni to see how long it should be cooked. It should usually take around 8 minutes, but each type of pasta will vary so it's important to read the instructions. First, melt the butter in the pot and then whisk in the flour and mustard, continuing to move it for about five minutes. You can begin to make this sauce while you're cooking the pasta noodles to save time. Make sure to keep stirring the sauce to keep out any lumps. Simmer the mixture for about ten minutes. After you're done, remove the bay leaf -- it should have imparted its flavor already.  You'll use the rest of the cheese later. Add salt and pepper to the mixture to taste. Now that you've made the sauce, you have to carefully fold the macaroni into the mixture. Put the cheesy mixture in a 2-quart casserole dish. You can top the macaroni with the remaining cheese. This will give it an extra tasty flavor after it's baked. Just melt the butter for the topping in a pan and add the panko bread crumbs to the mixture. Stir the mixture to incorporate the butter and the bread crumbs. Now, pour the topping from the pan right onto the macaroni in the casserole dish. After that, it should be ready to go! Your oven should be ready to go at this point. Just put in the macaroni and wait for your tasty meal to finish cooking. When it's ready, you can take it out of the oven and let it sit for five minutes before serving it. Enjoy this tasty dish on its own or with a salad or a protein of your choice. And if you have any leftovers, the next time you want to eat it, you can just take it out of the fridge, put a bit of oil on a pan, and fry it up, making delicious fried macaroni and cheese!


Panaskan oven Anda sampai suhu 232°C. Sebarkan biji kopi pada loyang. Panggang biji kopi selama 15 sampai 20 menit.

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While your oven is preheating, ready your pan. For this method you will need a baking sheet that has many small holes or slots and a lip that will keep all of the beans in the pan. These pans can be found at any kitchen supply store. If you don’t want to buy a new pan but happen to have an old baking sheet with a lip lying around, you can actually make your own roasting sheet. Take your pan and use a ⅛ inch drill bit to carefully drill holes into the sheet. The holes should be ½ inch away from each other and small enough that none of the beans will fall through them. Pour the beans onto the sheet so that they lie in one layer over the entire pan. The beans should be close together but should not be overlapping. Once the oven is preheated, place the baking sheet with the beans onto the middle rack of the oven. Listening for a cracking or popping noise. This is the water contained in the beans evaporating. The popping noise signifies that the beans are roasting and darkening. Stir them around every few minutes to help them develop an even roast.


Panaskan oven Anda sebelumnya pada suhu 220ºC. Semprotkanbaking spray pada empat cangkir puding . Letakkan cangkir di atas loyang. Lelehkan mentega dan cokelat di dalam microwave selama 1 menit.

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The spray will make it easier to release the cakes from the cups when they're baked. You can also use molds or ramekins, for a fancier touch. You may even want to lightly dust the insides of the molds with white sugar. You won't be needing the cups for serving, so it doesn't matter if they don't look incredibly fancy. You can use a bit of butter instead of the baking spray if you choose. You can line the sheet with aluminum to catch any stray bits of chocolate that might drip onto it. Place the butter and chocolate in a large bowl and heat it up on high until the butter is completely melted. You can use semisweet chocolate, bittersweet chocolate, or even a mixture of the two, for a unique flavor. However, it's best to either use semisweet on its own or use a half and half mixture. Once the butter is melted, just whisk the mixture until the chocolate is melted, too. You can also melt the butter and chocolate in a double-boiler over simmering water instead. A medium-sized saucepan will also do the trick.


Panaskan oven Anda terlebih dahulu pada suhu 160ºC. Siapkan nampan ukuran 8 x 8 inci (20 x 20 cm.) . Tuangkan 1-2 inci (2.5-5 cm.) air ke dalam panci sedang. Campurkan cokelat bubuk, gula, mentega, dan garam dalam mangkuk. Biarkan mangkuk dingin selama 3-5 menit. Aduk vanili. Tambahkan telur. Tambahkan tepung. Masukkan kacangnya. Tuang campuran ke dalam loyang. Panggang selama 20-25 menit. Keluarkan brownies dari oven dan biarkan dingin. Potong brownies. Sajikan.Nikmatilah brownies fudgy lezat itu apa adanya.

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Place the oven rack in the lower third of the oven to get ready to cook some tasty fudgy brownies. Line the bottom and the sides of the pan with foil or parchment paper, leaving an overhang on two of the opposing sides. Heat up the water until it just reaches a simmer. Make sure the bowl is heat-safe. Stir the ingredients together until they're fully incorporated. You should rest the bowl over the simmering water to heat up the ingredients a bit and to make it easier to combine them and make the mixture nice and creamy. Continue to stir the ingredients until the mixture is nice and warm. Don't worry if it's still a little chunky; it'll get smoother after you add the flour and eggs. It should still be warm, but not hot, when you're ready to use it again. Use a spatula or wooden spoon to add the vanilla, which will impart a unique flavor to the brownies. Now, add the eggs to the mixture one at a time. Stir in the first one completely before you stir in the second. This should help the mixture become smoother. Now, stir the flour until you've fully incorporated it. This should take another minute or two at least. Your batter will be pretty thick, probably thicker than you're used to when you make brownies -- this is where the fudge-factor comes in. Stir in the walnuts, pecans, almonds, or any other kind of nuts you want to use. This is optional, but adds a nice kick to the brownies. Make sure to spread it evenly into the pan to create brownies that are all about the same thickness. After 18 or so minutes, start checking on the brownies. When they're ready, you should be able to put a toothpick into the center, making it come out nearly clean. If they aren't ready, even after the time limit, then keep baking them. Give them at least five minutes to cool down before you cut into them. . This recipe makes for 16 normal brownie squares. However, you can cut them to be bigger or smaller, depending on what you want. Enjoy these tasty fudgy brownies as they are. For an extra kick, drizzle them with caramel sauce.


Panaskan oven Anda terlebih dahulu pada suhu 190ºC. Oleskan dan lapisi nampan kue ukuran 9 × 9 inci (23 x 23 cm) dengan mentega sekitar satu inci. Lelehkan mentega atau margarin dalam panci kecil dengan api kecil. Campurkan gula kastor dan telur dalam mangkuk terpisah. Campurkan tepung dan cokelat bubuk secara bersamaan dalam mangkuk terpisah. Tuangkan mentega yang sudah meleleh ke dalam campuran gula dan telur. Saring campuran cokelat ke dalam campuran telur sedikit demi sedikit. Tambahkan cokelat chip ke dalam campuran. Tuangkan campuran ke dalam nampan kue. Masukkan nampan pada rak tengah oven dan panggang selama 30 menit. Keluarkan brownies dari oven dan biarkan dingin. Potong brownies ukuran sedang.

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You can also line the pan with aluminum foil, if you like. or margarine in a small pan over low heat. While this is melting, complete the next two steps. It should take about a minute or two for the butter to melt. It'll melt faster if you start off with it at room temperature. Pour the sugar and eggs into a medium-sized bowl and stir the ingredients together until they're fully incorporated. This should take about a minute. You can use a wooden spoon, a whisk, or even an electric mixer to stir the ingredients together. Now, pour these ingredients into a separate bowl and stir them until they are fully incorporated. Then, stir until the butter is well mixed in. This will make a nice, light yellow, creamy mixture. Just pour the ingredients into a sieve and gently shake it to let the air in while the cocoa mixture falls down into the egg mixture. You can even lightly scrap a fork along the bottom of the sieve to help sift the cocoa mixture. Now, you can mix in the chocolate chips into the rest of the ingredients. You can use regular chocolate chips, or cute mini chips if you prefer that. If you're feeling adventurous and want to mix things up, you can also go for the white chocolate chips. [citation needed] Now that the tray is greased, it should be all ready for you to pour in the mixture. Use a flat plastic mixer or knife to even out the mixture. It doesn't have to be perfectly even, but try to distribute it around the pan as evenly as you can so that the brownies are of even height throughout. [citation needed] After 25 minutes, keep checking on the brownies to make sure they don't burn. You can even clean up while you're waiting for your brownies to cook. If you hang around the kitchen while the brownies begin to harden, you'll be craving this sweet treat even more! Wait at least five minutes for the brownies to cool. This will also give them time to harden a bit. If you cut into them when they're still cooling, it'll be harder to cut them cleanly. You can cut tiny pieces, so you can devour them in one bite...


Panaskan oven Anda terlebih dahulu. Lapisi loyang. Hangatkan kacang Anda. Tuangkan kacang hangat ke atas keripik kentang Anda. Taburkan keju di atasnya. Tambahkan sentuhan terakhir. Nikmatilah!

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Place a rack in the middle of the oven and heat your oven to 350 °F (177 °C). Use aluminum foil to line a baking sheet and pour your entire bag of chips onto the foil, spreading for an even layer. Using aluminum foils helps with cleanup later. The foil also makes it easier to transfer your cooked nachos onto a separate dish. In a small saucepan over low heat, cook refried beans until they are loose enough to spoon onto nachos. Stir occasionally until beans are warm. Don't let the beans get so hot that they boil, this will cause them to dry out and get crusty. Scoop 2 cups of beans onto the layer of chips. Distribute as evenly as possible. Sprinkle 4 tablespoons of diced green chilies on top if you prefer a spicy kick to your nachos. Use some shredded cheese or freshly grate it yourself and evenly distribute it over the top of your nachos. Use about 2 cups. The idea is to get all your chips covered in a thin layer of cheese. You can use more or less cheese if you prefer. Remove the baking sheet from the oven once your beans are hot and the cheese is melted. Be sure to use an oven mitt when removing the baking sheet. Scoop 1/2 cup of sour cream and 1/2 cup of guacamole on top of the nachos. Drop another spoonful of salsa or Pico de Gallo on top if you prefer. The beans and cheese can get very hot so you may need to let your nachos cool on the counter for a few minutes before eating. Serve warm with a beverage of your choice.


Panaskan oven Anda. Lapisi adonan dengan tepung. Taburi pizza Anda. Letakkan pizza di dalam oven. Panggang pizza Anda. Potong pizza Anda dan nikmati.

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With the pizza stone on the bottom rack of your oven, preheat it to 550 degrees. Using one ball of at a time, lightly dust your dough with flour. Stretch gradually on a flat, floured surface until it is about as big as your pizza stone (typically about 14”). A cutting board, a flat baking sheet, or a peel will work for your surface. A peel is a wide flat tool for your pizza. The front edge is typically tapered so that your pizza can slide easily on and off of it. Once your dough is stretched to the desired size, spread your sauce and add your cheese. Top with the vegetables, meats, and seasonings of your choice. This will be much easier if you’ve properly floured your flat surface. Place the tip of your flat surface on the back of the preheated stone and slide your surface out of the oven so that your pizza is left on the stone. If your pizza seems to stick, try using a back and forth jerking motion to help it. Your pizza will only have to bake for 4-6 minutes in the oven. Watch it carefully and remove it when the crust begin to brown. Remove the pizza by again sliding your flat surface beneath the pizza. Be careful, the pizza will be extremely hot. Let it sit for a couple minutes before cutting to avoid burning yourself. You now have a crispy stone oven-style pizza.


Panaskan oven Anda. Rebus lobak sampai setengah matang supaya teksturnya empuk. Panggang sampai agak kecokelatan. Sajikan sesegera mungkin.

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Set it to 400 degrees Fahrenheit (200 degrees Celsius). You can skip straight to roasting, but parboiling the parsnips first will help prevent dry or chewy parsnips. To parboil, put whole or halved parsnips in salted, boiling water and cook for 8 minutes or until slightly tender. Rinse with cold water until they stop steaming, then pat dry.  This is more important for mature parsnips more than 1 inch (2.5 cm) in diameter, which have a woody, fibrous core. If you do not plan on parboiling, cut out the cores from large parsnips and discard them.  Parboiling the peel will loosen it and allow you to slide it off by hand. If you did not parboil, leave the peel intact, since the best flavor is right underneath it. The parsnips are ready when they are browned or lightly caramelized in a few places, but not yet shriveled. This typically takes 45 minutes, or as little as 20 minutes if you parboiled the vegetables first. Check on them early, since cooking time varies with the size of your pieces. For more even browning, check on the parsnips after 10 or 20 minutes and flip pieces that are sticking to the pan. Like potatoes, parsnips tend to have a dry texture that improves when paired with butter, cream, yogurt, or crème fraîche. Optionally, toss with fresh herbs that match your seasonings, such as chopped cilantro to go with coriander and cumin. You can keep the dish warm in an oven on a low setting until the rest of your dinner is prepared.


Panaskan oven atau pemanggang. Buatlah bumbu. Alasi permukaan alat memasak dengan kertas alumunium. Letakkan ikan di atas pemanggang atau loyang panggang yang telah dilapisi kertas alumunium. Bungkuslah ikan. Sajikan.

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Preheat the oven to 350 degrees, or let your grill heat up for 10 to 15 minutes. Adjust your oven rack so that it is positioned in the center of your oven. For grilling, let your grill heat up a bit and then use a grill brush to clean the rack before cooking. Use the center or lower grill rack and adjust your heat to medium. In a small bowl, combine any seasonings you prefer. Here comes the fun part. What kind of flavor are you craving? You can easily season your fish with any of the recommendations below, or create your own seasoning. Don't worry about basting the fish perfectly, just glob your seasoning on!  A few dashes of coconut milk, cloves, a clove of diced garlic, fresh or dried basil, cilantro, sliced chives, and lemon juice. Lemon or limejuice, sliced green onion, garlic, salt, and pepper. A pinch of ground cumin, a clove of diced garlic, sliced sweet onion, cilantro, salt, and pepper. A splash of soy sauce, a splash of sesame oil, grated ginger, a dash of rice wine, and sesame seeds. If you are using the oven, line a sturdy baking sheet with enough aluminum foil to wrap loosely around the fish. Or, line your grill with foil large enough to fold over the fish. You can also wrap your fish in banana or Ti leaves. Position your fish in the center of the foil. Drizzle your seasoning mixture over the fish. You can also add lemon or lime slices if you prefer. Loosely fold the sides of the foil forming a well-sealed packet. Bake in the oven or on the grill for 15 minutes for fillets or 25 minutes for a whole fish. Make sure to check the fish to be sure it is cooked completely and add additional time if necessary.  Fish is done when it flakes easily and is no longer translucent. After cooking time has elapsed, check every couple minutes until done. If steaming your fish on the grill, make sure to close the grill lid when cooking. Be careful when opening the fish packets. Hot steam will come out once you create an opening and it can easily burn you. Use metal tongs or two forks to open it. Using a metal...