Panaskan oven dan bumbui daging. Goreng kedua sisi daging dengan sedikit minyak. Tuangkan cairan pilihan Anda. Masukkan rempah kering. Masak daging di oven.

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Turn the oven on to 325 degrees F (162 C). Place 2 tablespoons of vegetable or canola oil in a large pot or Dutch oven. Heat the oil over medium heat and sprinkle the chuck steak with salt and pepper. You could use a big skillet if your chuck steaks are thin. Once the oil is hot and shimmering, add the seasoned steak to the Dutch oven. The steak will sizzle as soon as you add it to the pot. Let the steak cook on medium heat until it browns. Use tongs to turn the steak so that it browns on all sides. Use the tongs to take the steaks out of the pot once they're seared. Pour off and discard any fat from the pan. Wear oven mitts when searing the steak since the hot oil may sputter. Pour in about 3/4 of a cup of liquid. This will keep the chuck steak moist as it cooks and will make it even more tender. Try using one of the following as braising liquids:  Beef or vegetable broth Apple juice or cider Cranberry juice Tomato juice Dry wine mixed with broth Water 1 tablespoon of a liquid seasoning like barbecue sauce, Dijon mustard, soy sauce, steak sauce, or Worcestershire sauce (You can add these to water to dilute them.) To add even more flavor to your braised chuck steak, stir in dried herbs of your choice. You'll need to stir in about 1 teaspoon of dried herbs or 1 tablespoon of fresh herbs. You can use herbs like:  Basil Herbes de Provence Italian seasoning Oregano Thyme Cover the Dutch oven with a heavy lid and place the steak in the oven. For 2 1/2 to 3 pounds of chuck steak, bake the steak for 1 hour and 15 minutes to 1 hour and 45 minutes. The chuck steak will be completely tender when it's finished braising and ready to serve. If you check the temperature, the steak should be between 145 degrees F (62 C) for medium-rare and 175 F (79 C) for well-done. To check tenderness, insert a fork or knife into the steak. If tender, the fork or knife should slide in easily.


Panaskan oven dan bumbui daging. Panaskan wajan dengan suhu tinggi. Masak kedua sisi daging hingga berwarna kecokelatan. Masukkan daging ke oven.

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Preheat your oven to 400 degrees F (204 C). Season your steak with any kind of seasoning you like. If you want to keep it simple, just use coarse salt and pepper. Don't be afraid to coat both sides of your steak with the seasoning since this will give it flavor and help it brown. You should be able to see seasoning on the steak. You could also use:  Cajun seasoning Chimichurri Teriyaki Montreal steak seasoning Place a heavy-bottomed skillet (preferably a cast-iron skillet) over high heat. Add a few tablespoons of coconut oil, grapeseed oil, or vegetable oil in the pan to heat. You want the pan to get really hot so the steak sizzles immediately and begins to brown. Coconut, grapeseed, and vegetable oils all have high-smoke points so they won't burn as your pan heats up. Avoid pan-frying a steak in butter or olive oil which will burn. Place the steak in your hot oiled skillet and let it cook for 1 to 3 minutes. Carefully turn the steak and sear the other side for another 1 to 3 minutes. The steak should be a dark golden brown color on the sides. It will still be mostly raw inside, but you'll finish the steak in the oven for even cooking. You can turn the steaks frequently while they're searing so they sear evenly and brown faster. Place the entire skillet with the seared steak into the preheated oven. Cook the steak for 6 to 8 minutes or until the steak reaches the level of doneness you'd like. If you check the temperature, the steak should be between 145 degrees F (62 C) for medium-rare and 175 F (79 C) for well-done. Transfer the steak to a plate and let it rest a few minutes before you serve it.  Letting the steak rest helps the juices in the meat distribute evenly. Ensure your skillet is ovenproof before placing it in the oven. Even if it says it's ovenproof, check to see if it can be used in a 400 degree F oven.


Panaskan oven dan iris-iris roti. Letakkan roti dalam loyang dan pangganglah selama 10 menit. Gunakan tepung panir untuk memasak.

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Turn the oven on to 250 degrees F (120 degrees C). Get out 1 loaf of bread and slice it into thick pieces. If you don't have a food processor, leave the bread in slices. If you do have one and want to process the bread, cut the slices into pieces. Lay the slices of bread in a single layer on a baking sheet or spread the pieces of bread evenly across the sheet. Put the bread in the preheated oven and bake it for 10 minutes. Let the bread cool completely before you process it. The bread should completely dry out. If the bread is really moist or it's humid out, add an extra couple of minutes to the baking time. For extra texture in your meals, scatter dry breadcrumbs over pasta, casseroles, grilled vegetables, or stews. Try sprinkling them over pasta, roasted vegetables, or thick soups. Store leftover dry breadcrumbs in an airtight container at room temperature for up to 1 month.


Panaskan oven dan persiapkan loyang Anda. Persiapkan apel-apel yang akan Anda gunakan. Buat topping untuk apple crumble Anda. Tambahkan mentega ke bahan-bahan apple crumble yang kering ini. Tutupi apel dengan toppingnya. Masak apple crumble. Keluarkan apple crumble dan sajikan.

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Turn the oven on to 350ºF/177ºC. Butter an 8 or 9-inch baking dish or pie pan. Peel and core the apples. Then, cut them into 1/4 inch slices or dice them into small chunks. Place them into your prepared pan. You may need more apples, depending on the size of your baking apples. Make sure the apples fill about three-quarters of your pan. Whisk the flour, sugars, salt, and cinnamon in a medium bowl. You can also sift the ingredients together into a bowl, but whisking is faster. Use a pastry cutter, fork, or your hands to cut the butter into the dry mixture. Cutting in simply means combining the butter with the flour till it reaches a crumbly sandy texture. If you use your hands, be sure not to overwork the butter or it will become soft and hard to work with. Try to keep your hands cold and work quickly. Scatter all of the topping evenly over the apples in your pan. Press down lightly to gently pack it over the mounded apples. Bake it for 45 minutes to 1 hour, or until the top is golden, the juices are bubbly, and the apples are cooked through. You may want to set a baking sheet below the apple crumble in the oven. This way the sheet will catch any drips from the bubbly apple crumble. Let the apple crumble sit a few minutes before dishing up. Serve apple crumble with cream, sauce, or ice cream. Cover and refrigerate any leftovers. Apple crumble will keep a few days, but may lose its crisp texture.


Panaskan oven dan siapkan loyang. Siapkan bain marie. Tambahkan kuning telur dan 1 gelas gula dalam mangkuk. Kocok adonan kuning/gula. Kocok putih telur. Masukkan adonan putih telur ke dalam kuning telur. Tuang mentega cair. Tuang adonan ke dalam loyang dan panggang. Keluarkan dari loyang. Beri frosting atau isi bila diinginkan.

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Set the oven to 180°C, 350°F, or gas mark 4. Butter two 9-inch cake pans or 2 12-by-17 inch rimmed baking sheets. Line the bottom of your pans with parchment paper, butter the paper, and then sprinkle flour all over it. Gently shake the flour around and shake the excess out of the pan. Don't be tempted to skip the parchment paper. It will ensure that the cake doesn't stick to the pans and will make it easy to remove. Pour water into a saucepan and get it simmering, or slightly bubbling. Place a bowl over the saucepan taking care that the bowl doesn't touch the water. You can also buy and use a double boiler, which similarly nests two saucepans. Whisk till the yolks and sugar over the simmering water until the sugar dissolves, about 3 or 4 minutes. When you no longer see sugar granules, remove the bowl from heat. Use a hand-mixer on medium-high to beat the mixture until it lightens in color and thickens slightly, about 3 to 5 minutes. Stir in vanilla extract and salt. Pour the mixture into a large bowl. Place the whites in a separate large bowl and beat with a mixer on high speed. Beat till soft peaks form. These should be slightly droopy if you lift the beaters out of the bowl. Once this happens, beat in the rest of your sugar until the peaks become stiff and shiny. This should take a couple of minutes. Be sure to use spotlessly clean beaters and a bowl. If there's any trace of grease or fat, your egg whites won't form peaks. Do this gradually, by folding in one third of the whites at a time. Then, gently sift the flour over the top and fold it in as well. Stop folding just before all the flour is incorporated. To fold in a mixture, simply use a spatula and a light hand to gently combine a lighter mixture into a heavier one. Avoid stirring, or you'll lose the volume of the lighter mixture. Instead, rotate your wrist when combining substances. Pour it down the side of the bowl and fold it into the batter until it's smooth, but take care not to overbeat. Divide the batter between your two cake pans or sheets....


Panaskan oven dengan suhu 149°C. Tata 240 gram kacang di atas loyang dalam satu lapisan. Panggang kembali kacang selama 5-8 menit atau sampai warnanya berubah menjadi cokelat keemasan. Dinginkan dan simpan irisan kacang almon panggang. Gunakan irisan kacang almon panggang sebagai taburan beraneka kudapan atau santap langsung sebagai camilan. Simpan kacang dalam wadah kedap udara selama maksimal 2 minggu.

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Most ovens require somewhere between 5-15 minutes to heat up to the desired temperature. Your oven may alert you when it is fully pre-heated. If not, consider purchasing an oven thermometer to determine precisely when it’s reached the correct temperature. Make sure the sliced almonds are arranged evenly in a single layer. You can use anywhere between 1⁄2 cup (120 mL) and 1 cup (240 mL) of sliced almonds. Spread them across an ungreased, rimmed baking sheet. A rimmed baking sheet prevents the sliced almonds from spilling over the edges and burning in the oven. The almonds will take 10-15 minutes to toast completely, but pay careful attention to avoid burning them. You'll know the almonds are done when they're fragrant and golden brown around the edges. Take the almonds out before they turn dark brown since they'll continue to cook for a bit after you take them out of the oven. Allow the nuts to cool completely before using. This will make them extra crunchy. If you left the almonds in the oven for slightly too long, transfer them immediately to a cool tray or bowl to prevent further toasting from the hot baking sheet. If you're not using the almonds right away, store them in a sealable plastic bag to preserve their flavor and texture. They will retain their texture and flavor for up to 2 weeks. Toasted sliced almonds are very tasty and versatile and can be used in a wide variety of dishes. They can add color, texture, and flavor when sprinkled on top of salads, desserts and even pizza.  Eat them on their own as a quick and healthy snack. Drizzle them in a little olive oil and sprinkle them with salt first, if you like. Mix them into cake, bread, and muffin batters. Toasted almonds are less likely to sink to the bottom than regular almonds. They will still be safe to eat after 2 weeks but will start to lose their texture and flavor. If you plan to store the almond slices immediately after toasting them, make sure you’ve allowed them to cool completely before storing. You can also freeze the nuts, which will...


Panaskan oven dengan suhu 162°C. Campurkan madu dan merica cayenne di sebuah mangkuk berukuran besar. Aduk kacang. Panggang kacang di dalam oven selama lima menit. Panggang kembali kacang selama 5-10 menit atau sampai benar-benar matang. Taburkan garam dan gula ke permukaan kacang. Dinginkan kacang sebelum disajikan.

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Line a large baking tray with nonstick aluminum foil or parchment paper. Combine the two ingredients in a large bowl, stirring thoroughly to blend them into a cohesive glaze.  If the honey is too thick, you may wish to microwave the mixture for five seconds or so to help liquify it. Doing so should make it easier to combine the two ingredients.  If you'd like to add more dimension to this recipe, you could try adding both honey and maple syrup; stick with a total of 1/4 cup (60 ml), but vary the proportions according to your own sense of taste. Pour the cashews into the mixing bowl. Stir and toss the cashews in the honey and cayenne mixture to coat them evenly, then transfer the coated cashews to your prepared baking tray. Make sure to spread the cashews evenly across the baking tray to form one layer. Otherwise, your cashews will not roast evenly; some may burn while others remain too raw. Remove the cashews after this time and stir using a large spoon or spatula. This coats your cashews evenly with the sweet and spicy mixture, and promotes even cooking. The nuts should smell pleasantly strong and look slightly darkened when finished. Make sure that you stir the cashews every three to five minutes as they finish cooking. If you cook them without stirring, they’ll be more likely to burn or cook unevenly. Remove the cashews and let cool for five minutes, then sprinkle the warm nuts with the sugar and salt. Toss gently to coat. It may help to combine the sugar and salt in a small, clean bowl prior to sprinkling the ingredients over the cashews. Mixing them beforehand will make it easier to distribute an even amount of both over the nuts. Let the nuts cool fully before serving, or transfer them to an airtight storage container for later enjoyment. These cashews should stay good for about one week when kept at room temperature.


Panaskan oven dengan suhu 163°C. Tentukan waktu memanggang berdasarkan berat kalkun. Singkirkan foil aluminium yang menutup permukaan kalkun pada 45 menit terakhir untuk membuat tekstur kulitnya lebih garing. Gunakan termometer dapur untuk mengecek tingkat kematangan kalkun.

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Cooking your turkey at a low, even temperature will help ensure that you get a tasty, tender bird. Put the baking rack in the lowest position in the oven so you’ll have plenty of room for your turkey. Some chefs recommend starting the turkey at 425 °F (218 °C) and then reducing the heat after half an hour. This approach will speed up your cooking time by 30-90 minutes, but it’s important to remember to turn the oven down! The average cooking time is 20 minutes per 1 pound (0.45 kg) of turkey if your bird is unstuffed. If your turkey is stuffed, however, add an extra ¼ hour to the total cooking time. During the last 30-45 minutes of cooking, remove the foil over the breast and thighs. This will help the skin become brown and crispy.  Leaving the foil over the ends of the wings and drumsticks will help keep them from scorching. If any part of your turkey is browning too quickly, try turning the pan to help distribute the heat more evenly. When your estimated cooking time is finished, use a meat thermometer to check if the turkey is ready to come out. Place the thermometer in the inside thigh. The turkey is done when the temperature reaches 165 °F (74 °C).  Your turkey might cook faster than you anticipated, so start checking the temperature about halfway through the estimated cooking time. If the turkey still isn’t hot enough at the end of the estimated cooking time, put it in for another 20 minutes and then check it again. Don’t forget to check the temperature of the stuffing, too!


Panaskan oven dengan suhu 175 derajat Celcius terlebih dahulu. Bungkuslah roti di dalam kertas foil (kerajang). Panaskan roti selama 10 hingga 15 menit. Ambil roti dari oven kemudian sajikan.

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This is the best temperature for reheating bread. Any hotter and the bread could burn quickly. A lower temperature would require a longer cooking time, resulting in dry bread. If you want a soft interior with a chewy crust, 350℉ (175℃) is the way to go.  It's better to slice the bread after reheating rather than slicing it before reheating. Sliced bread will heat quickly and become hard and crunchy if you're not careful. However, if you want to make bread crumbs or croutons, you can slice or dice the bread. Toss it with some melted butter, a dash of salt and pepper and some garlic powder, and you'll end up with a delicious topping for your salad. This will protect the crust and help stop it from getting burned while the inside of the bread heats. If you try to reheat it unwrapped, the crust could overcook and turn out hard. For small or thin loaves of bread such as baguettes, limit the baking time to 10 minutes. For larger, thicker loaves of bread, bake for 15 minutes so the center has time to warm up. Serve the bread right away so it doesn't have time to cool again. Reheating bread a third time probably will result in a less-than-optimal taste and texture.


Panaskan oven dengan suhu 175ºC. Dalam mangkuk, aduk susu kental, parutan kulit jeruk nipis, jus jeruk nipis. Pisahkan 2 dari 3 telur. Masukkan kuning telur dan seluruh telur kedalam adonan jeruk nipis dan susu. Tuang isi ke dalam kerak graham cracker.

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Stir until well blended and turns light green. This should take about 2 minutes. Key limes come from the Florida Keys, thus their name, and are smaller, more yellow and contain more seeds than the green skinned Persian lime. However, generally, both do (but you can also find key lime juice bottled in stores). That is, 2 of the 3 eggs should have the yolks separated from their whites (you need the whites for the meringue). Use two separate bowls for this. Let stand at room temperature to thicken. Spread evenly!


Panaskan oven dengan suhu 176 derajat C. Panaskan sepanci besar air dengan panas tinggi hingga mendidih. Campur larutan pengikat casserole. Masukkan brokoli ke dalam mangkuk. Tuangkan larutan ke dalam pinggan yang sudah diberi minyak. Buat topping casserole. Masukkan pinggan dalam oven.

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Remove a bag of broccoli from the freezer (you'll need about 2 cups) and add it to the boiling water. Remove after one minute to ninety seconds. Drain the water from the broccoli and set it aside. Combine the following in a mixing bowl:  1 cup of mayonnaise 1 cup of grated cheddar cheese 1 can of cream of mushroom soup 2 eggs Stir it in using a large spoon. Any size you want to use is fine, as long as the entire mixture fits in the dish. Crush 2 cups of crackers with 2 tablespoons melted butter. Spread the topping evenly over the casserole. Bake for half an hour, or until the casserole topping has browned.


Panaskan oven dengan suhu 176°C. Tuangkan kocokan telur ke dalam pinggan yang berminyak. Panggang omelet. Keluarkan omelet dari oven dan sajikan.

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Make sure it's fully hot before you cook the omelette. Baked eggs tend to stick, so use butter, oil or cooking spray to grease the baking dish you are using. Pour the egg mixture into the dish. Place the baking dish in the oven and bake the omelette until the top is set, about 45 minutes. When you move the pan, the eggs should shake slightly, but they should no longer look wet or runny. Cut the baked omelette into individual wedges for those you are serving. This baked omelette dish is delicious with toast or biscuits.


Panaskan oven dengan suhu 177 derajat Celcisu. Buat bain marie. Panggang leche flan.

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A bain marie is a water bath that helps the flan cook evenly and prevents it from cracking by creating a humid environment in the oven. To make one, pour hot water into a large, wide pan into which you can fit the baking dish or ramekins. Set the baking dish or ramekins into the water bath.  Make sure the water isn't so deep that it rises up the sides of the baking dish or ramekins. You don't want water to get into your flan. A roasting pan makes a good bain marie pan. Lower the bain marie carefully into the oven and place it on the rack. Bake for one hour. The flan is ready when the custard (your milk and egg mixture) has set. Test it by jiggling the pan; if it seems set in the middle, it's ready. If it looks watery there, give it more time.  Check on the flan every 15 minutes or so to make sure the water in the bain marie doesn't start to boil. This could cause the flan to overcook. If it begins to simmer or boil, add cold water to cool it down. After the flan is ready, allow it to cool on the counter for about 10 minutes.


Panaskan oven dengan suhu 177 derajat Celsius dan oleskan minyak ke permukaan dua buah loyang yang akan digunakan. Larutkan susu bubuk dengan air. Campurkan tepung terigu, baking powder, dan parutan pala di mangkuk terpisah. Proses mentega, margarin, dan gula selama 5 sampai 10 menit. Proses telur satu per satu dengan kecepatan sedang. Proses adonan selama 2 menit dengan kecepatan tinggi, lalu tambahkan vanila ke dalam mikser. Masukkan bahan kering dan susu secara bergantian.

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You can use two 8 or 9-in (20 or 23 cm) cake pans. Butter and flour the pans or spray them with baking spray. To make it even easier to remove the cakes, consider lining the pans with parchment paper. Measure 4 tablespoons (26 g) of powdered milk into a bowl and pour in 1⁄2 cup (120 ml) of water. Whisk or stir until the powdered milk is completely dissolved. If you'd like, use 1⁄2 cup (120 ml) of liquid milk instead of reconstituting the powdered milk. Put 4 cups (520 g) of all-purpose flour into a large bowl and add 1 tablespoon (14 g) of baking powder. If you'd like the cake to be lightly spiced, add 1/2 teaspoon (1 g) of grated nutmeg. Whisk the dry ingredients for about 30 seconds so that they are fully combined. Place 1 cup (226 g) of softened unsalted butter, 1 cup (226 g) of margarine, and 2 cups (400 g) of sugar into a large mixing bowl. Use an electric or stand mixer to beat them together on medium speed.  The creamed mixture should become pale and fluffy. If you don't have a mixer, use a wooden spoon. Keep in mind that it will take 5 to 10 minutes longer to cream the mixture by hand. Keep the mixer running while you add 1 egg at a time to the creamed mixture. Once the egg is incorporated, add the next egg. Continue beating them in until you've added a total of 10 eggs. Room temperature eggs will blend into the batter the best. If they're cold the batter may separate, but it will come together again when you add the dry ingredients. Turn the mixer up and beat the batter so that it becomes pale. Then add 1 tablespoon (15 ml) of vanilla and beat it until it's incorporated. Turn the mixer to low and beat in about 1/3 of the dry mix. Then beat in half of the milk before you add another 1/3 of the dry mix. Beat in the rest of the milk and then the rest of the flour. Stop beating as soon as the last of the dry mix is incorporated.  It's fine if there are a few lumps in the cake batter. Over beating the batter will make the cake tough and dense.


Panaskan oven dengan suhu 177 derajat Celsius, lalu letakkan daging di atas loyang. Masukkan loyang ke dalam oven, lalu panggang daging selama 2 jam.

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The oven should take around 10 minutes to fully preheat. If you want the juice to have some extra flavor, season your roast with a little bit of salt and pepper. You can add even more flavoring by covering your roast with garlic or a mustard marinade. However, don’t feel like you have to do this; your drippings will still be flavorful if you don’t season the roast at all. Use a thermometer to check the internal temperature of the roast after about an hour and a half. If the thermometer reads 130 °F (54 °C), go ahead and take the roast out of the oven early. If the temperature reaches 130 °F (54 °C) before 2 hours have passed, taking the roast out early will prevent it from becoming overcooked. However, don’t check the temperature too often, since this will lead to too much heat coming out of the oven.


Panaskan oven dengan suhu 177°C. Campurkan aneka bahan saus madu. Campurkan kacang dengan saus madu. Panggang kacang selama enam menit. Panggang kembali kacang selama enam menit. Campurkan kacang panggang dengan garam dan gula. Nikmati kacang panggang nan lezat buatan Anda.

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Meanwhile, line a large baking tray with aluminum foil or parchment paper. Since the honey coating is so sticky, honey-roasted cashews are likely to stick to the baking tray if you leave it unlined. Nonstick foil or parchment paper is strongly recommended. Combine the honey, maple syrup, and melted butter in a large mixing bowl, then stir in the salt, vanilla, and cinnamon until all glaze ingredients are well-combined. For an even simpler version, you can stick with only honey, butter, and cinnamon. The maple syrup, salt, and vanilla all enhance the flavor of the cashews, but are not strictly necessary. Add the cashews to the bowl of honey glaze. Toss and stir the cashew and honey mixture using a large spoon or spatula to coat the nuts as evenly as possible. When thoroughly coated, spread the cashews evenly on the baking tray to form one layer. Remove them from the oven and toss again. This coats your cashews evenly with the honey mixture and promotes even cooking. Keep an eye on them to make sure the cashews do not burn during this time. If the cashews seem ready before the full six minutes are up, pull them out early. The cashews should smell notably nutty and look deeper in color, but they should not appear dark brown or charred. Pour the finished cashews into another large, clean bowl. Toss and stir sugar and salt into the cashew mixture, coating the nuts as evenly as possible.  If you’d like the nuts to be strictly sweet without any saltiness, you can skip the salt altogether and toss the cashews with sugar only. After tossing the cashews with salt and sugar, let them cool for about 15 minutes. You can serve the cashews immediately, or store in an airtight container for up to two weeks.


Panaskan oven dengan suhu 177°C. Tata kacang dengan merata di permukaan loyang. Panggang kacang di dalam oven selama lima menit. Campurkan bumbu. Masukkan sisa kacang ke campuran bumbu. Diamkan kacang sebelum disajikan.

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Get a large, rimmed baking sheet out for the cashews. You do not need to line or coat the baking sheet in this method; however, if you’re concerned about the cashews sticking, you can line it with parchment paper or nonstick aluminum foil. Avoid using oil or nonstick cooking spray since these may impact the cooking process and final flavor. A single, even layer will promote even cooking. Try to avoid piling the cashews in multiple layers since they may roast unevenly. Remove them from the oven, then stir to distribute the heat evenly. Depending on your desired level of doneness, you can either stop here or continue roasting the cashews for another 8 to 10 minutes, stopping to stir after four minute intervals. Roasting the cashews for only five minutes will warm them up without impacting the taste and texture much; roasting them for a total of 12 to 15 minutes will give the nuts a more traditional roasted flavor and crunch. While the cashews roast, combine the rosemary, cayenne, sugar, salt, and butter in a large bowl. Set the bowl aside for now. You may skip the cayenne if you’d prefer roasted nuts without a kick of heat. Once the cashews are roasted to your desired level of doneness, remove them from the oven. Toss them in the rosemary-butter mixture until all nuts are evenly coated. Allow the nuts to cool slightly, for 10 to 15 minutes, tossing occasionally to redistribute the seasoned butter. Serve them immediately once cooled or store them in an airtight container, at room temperature, for up to two weeks. Note that if you only heated the cashews for five minutes instead of the full 12 to 15, you can serve them immediately while warm instead of waiting for them to cool.


Panaskan oven dengan suhu 180 derajat Celsius. Gabungkan porsi pertama bahan-bahan kering. Siapkan adonan telur. Masukkan tepung dan santan. Tuang adonan ke dalam loyang yang sudah disiapkan. Panggang kue. Cokelatkan puncak kue. Selesai dan hidangkan kue.

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Prepare four tart pans or ramekins by lining them with cut banana leaves.  If you want the cakes to look as traditional as possible, bake them in 6-inch (15.25-cm) ramekins. You could use 4-oz (10-cm) ramekins, but the cakes will be thicker than usual and will also take longer to cook. Similarly, if baked in tart pans, the cakes will be a bit shallower than usual and may bake quicker. You could also use a standard 8-inch (20.3-cm) round baking pan with a depth of 3 inches (7.6 cm) if you do not have a tart pan, ramekins, or ramekin-like miniature baking pans.  The banana leaves are an essential aspect of this recipe if you want it to be as traditional as possible. They add to both the appearance and fragrance of the finished cakes. In a large bowl, whisk together the rice flour, baking powder, and salt until well combined. Most traditional recipes only use standard rice flour and do not used sweet or glutinous rice flour. In a separate bowl, beat the eggs lightly with a whisk. Add the sugar and beat again. Add the melted butter and beat once more. Granulated sugar is used in most traditional recipes for bibingka, but for a slightly different taste, you could use brown sugar, instead. Alternate adding the flour mixture and coconut milk to the egg mixture, beating with a whisk after each addition. Only beat until the mixture is just blended, and avoid over-beating the batter. Divide the batter evenly amongst the four prepared pans, pouring it directly into the banana leaves. Traditionally, you should lay slices of salted egg on top of each cake before baking it. Duck eggs are the most traditional, but salted chicken eggs will also work. Place the cakes on the top rack of the oven and bake for 20 to 25 minutes, or until the cakes are cooked through. Check for doneness by inserting a toothpick into the center of each cake. If it comes out clean, then the cakes are fully cooked. Switch the broiler on to low and broil the cakes for another 2 to 3 minutes, or until the top of each cake browns.  Watch the cakes...


Panaskan oven dengan suhu 180 derajat celcius. Lapisi wajan yang kering dengan minyak goreng. Pilihan alternatif lainnya adalah menggunakan sumber lemak yang lain. Masukkan wajan ke dalam oven selama satu jam. Matikan oven.

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The seasoning process requires you to basically "bake" a layer of fat into the pan so that it stays there semi-permanently. The fat protects the iron surface from oxidation (rusting).To start, warm up your oven. You can proceed to the next few steps while you wait. Generally, the easiest source of fat to work with for this purpose is cooling oil (e.g., canola oil, vegetable oil, peanut oil, etc.). Pour a small amount (no more than about one tablespoon) into the skillet and spread it around with a paper towel, coating the entire surface. Many chefs like to coat the underside and handle as well, though this is less important. Olive oil isn't the best for this task — it has a lower smoke point than most other cooking oils, which means that it's more likely to give off smoke and may possibly set off your smoke alarm. You don't have to use oil — most types of cooking fat will work well. A few ideas are provided below:  One easy solution is to use bacon grease. Cook the bacon in the cast iron pan, drain the excess grease into a pan, and use a paper towel to coat the pan evenly with the remainder. Lard or shortening also work well. For these fats, use a slightly lower temperature. 275-300 F (135-149 C) usually works well. Place the pan directly on a rack in the middle of the oven upside down (so the cooking surface faces the bottom of the oven. Put a baking sheet underneath to catch drips of excess oil. Let the pan "bake" like this for about one hour. After an hour, turn off the oven but don't open it. Let it gradually cool — this may take an extra hour or two. When the pan is cool enough to handle safely (use an oven mitt if you are unsure), take it out of the oven. Congratulations — it's now seasoned. It should resist rusting and stick to food less in the future. If you wish, you can partially re-season your pan whenever you wish by adding a little extra fat after the next few times you cook. Just apply oil, lard, etc. with a paper towel as above, covering the surface evenly with a thin layer. This isn't...


Panaskan oven dengan suhu 180°C.

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Get out a mixing bowl and pour 1 1/2 cups (180 g) of graham cracker crumbs into it. If you're crushing your own graham cracker crumbs, you'll need to pulse 11 to 12 full graham cracker sheets in a food processor.


Panaskan oven dengan suhu 190ºC. Masukkan graham crackers dalam kantung plastic. Lelehkan mentega dalam panci kecil di atas panas sedang. Campur graham crackers, gula dan mentega cair dalam mangkuk. Tekan pada loyang pie. Panggang selama 8 hingga 10 menit.

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Roll them into crumbs, using a rolling pin. You should have about 1 1/2 cups of crumbs when finished. If you don't have a rolling pin, get creative. A can of cooking spray or a bottle of wine (or heck, a shoe) gets the job done. So does the food processor, for the record. Don't scorch it! You need all of it to keep your crust together. Blend until the texture resembles coarse meal. It should be one uniform consistency after a minute or so of mixing. If you'd like, add the nutmeg, cinnamon, or allspice at this step. Just a generous sprinkling or two will do! Voila! Your homemade graham cracker pie crust. But as you probably know, you could just also buy a pre-made one from the store -- but where's the fun in that? Try to make the crust about 1/8 inch (1/3 cm) evenly all around. If the crumb mixture won't stick properly, adding a tablespoon of water to the mix will help. Make sure there are no gaps or holes in the crust! Then remove the crust from the oven and refrigerate until well chilled. You need the time to prepare the filling anyway.


Panaskan oven dengan suhu 191 derajat Celsius.

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You may want to check the packaging or your recipe, if you are using one, for temperature recommendations first. Either of these may instruct you to use a different temperature, which affects how quickly your sausage and any other ingredients cook.  The temperature settings and cooking time can also change depending on your oven. Oven cooking is a simple way to warm large, uncut sausages indoors.


Panaskan oven dengan suhu 200°C. Masukkan 225 gram mentega dan 200 gram gula pasir ke dalam mangkuk. Kocok mentega dan gula hingga teksturnya ringan dan mengembang. Masukkan telur dan 2 sendok teh esens vanila ke dalam mangkuk. Campurkan tepung terigu dan garam dalam mangkuk terpisah. Tuangkan bahan kering ke dalam bahan basah. Tutup mangkuk berisi adonan dan masukkan ke dalam kulkas selama 1 jam.

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Turn your oven to the bake setting and set it to 200 °C (392 °F). Place the oven rack in the middle shelf of the oven. This will help the butter cookies to cook evenly. Most ovens take at least 10 minutes to heat up. White sugar works best for making butter cookies, however, if you only have raw sugar, use that instead. If the butter has been in the fridge, leave it on a plate at room temperature for 30 minutes to soften. This will make it much easier to mix. Use a large mixing bowl to allow plenty of room to mix the ingredients. Use an electric beater to combine the ingredients until the butter lightens in colour and mixture looks fluffy. Set the beater to the highest setting to speed up the process and to make the mixture extra fluffy. It generally takes 5 minutes of beating to cream the mixture. White sugar works best for making butter cookies, however, if you only have raw sugar, use that instead. Add 2 teaspoon (10mL) of vanilla essence and an egg to the bowl. Use the electric mixer to stir the ingredients until they are thoroughly combined and any lumps have been crushed. If you are using an egg that has been in the pantry or fridge for a while, crack it into a cup first to check that it hasn't gone rotten. This is also a good way to avoid getting shell in the mixture. Measure ¼ teaspoon (1.42 grams) of salt and 2 ⅔ cups (241 grams) of flour into a medium-sized bowl. Stir the ingredients together with a spoon to disperse the salt amongst the flour. Use the back of the spoon to crush any lumps in the mixture. All-purpose flour works best for this recipe, however, if you only have wholemeal flour, use this instead. Pour the flour and salt into the middle of the large bowl. Set the electric beater to the lowest setting and mix the ingredients until they are combined. This cools the dough and helps the cookies to retain their shape when they are cooked. Cover the bowl of dough with cling wrap to stop the dough from absorbing the different smells in the fridge. If you don't have cling wrap, place the dough...


Panaskan oven dengan suhu 204°C dan semprotkan cetakan muffin dengan semprotan memasak. Aduk susu, gula dan minyak zaitun dalam panci. Setelah mendidih, kecilkan api dan biarkan hingga dingin. Tambahkan tepung dan ragi dalam adonan. Aduk tepung, baking soda, baking powder, rosemary iris dan garam. Gulung bola adonan seukuran sekitar 2.5 cm dengan tangan. Masukkan seiris keju brie ke tengah tiap mangkuk cetakan muffin. Panggang 16 hingga 20 menit atau hingga coklat keemasan. Biarkan dingin selama 10 menit.

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This recipe makes about 1 1/2 dozen rolls of moderate size. If you don't have a muffin tin, you can use a 13x9-inch pan instead. Bring it to a simmer over medium heat, stirring occasionally. Ideally, it'll be somewhere between 90°F and 110°F -- definitely warm, but not too hot to touch. This should take about 10 minutes. If you place the tip of your finger in the liquid and hold it there, you should be fine. Don't try this too soon! The last thing you want is to burn yourself. Once it's blended, cover it and let it rise for about an hour. It should nearly double in size. Plastic wrap is best, but a towel will work too. Combine it well until it looks like a perfect bread dough. You should end up with 54 small balls. Calm down -- place three balls into each muffin cup. We're not making rolls for an army, here. You'll want to tuck most of it under the tops of the dough balls, so when it bakes it doesn't crust on top. You want that cheesy goodness preserved! If any cheese overflows from the tin, spoon it back onto the rolls. You want them cheesy, right? Transfer to a cooling rack to allow to cool completely. Then try not to eat them all!


Panaskan oven dengan suhu 205 derajat Celsius terlebih dahulu. Cuci ikan dengan air dingin. Sobek foil aluminium dua kali besarnya dari ukuran ikan. Letakkan satu potongan ikan secara diagonal pada foil aluminium. Tambahkan rempah-rempah sesuai selera Anda. Oles tipis butter pada permukaan ikan. Lipat tiap sisi foil hingga membentuk amplop yang membungkus ikan. Letakkan ikan yang sudah dibungkus foil pada loyang kue kering atau loyang yang dangkal. Panggang ikan selama 20 menit. Keluarkan dari oven dan periksa tiap kemasan foil untuk memastikan ikannya matang.

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If using a metric oven, this is 205 degrees Celsius. Once the cod has been cleaned, pat it gently with a clean paper towel to absorb any excess water, especially if the cod has been frozen and was recently defrosted. You will repeat this process for each piece of codfish that you plan to bake. The fish will be wrapped in this foil pouch while it cooks. Turn the edges of the foil up slightly so that you still have full access to the fish but so that no juices or ingredients can exit the foil. This is a personal choice, but excellent additions to baked cod include salt, pepper, parsley, tarragon, red pepper, thyme, rosemary, and lemon. Cod is relatively mild-flavored, however, so you have a lot of options for experimentation. There are specific recipes in the "Variations" section below. This provides some necessary oil and fat for cooking. For a healthier option, drizzle the fish with olive oil. Fish should be tightly packaged and unable to shift or move inside the foil package. Lay the foil packets side by side, not stacking any of them, to ensure that all the fish gets properly cooked. Don't worry about moving or adjusting the fish, the foil will ensure that it all cooks evenly. The fish should be white, flaky, and firm. Serve and enjoy!


Panaskan oven dengan suhu 205°C. Siapkan jagung. Letakkan jagung di dalam loyang kaca berkapasitas 3 liter. Isi loyang dengan air. Tutup permukaan loyang dengan foil aluminium, panggang di dalam oven selama 30 menit. Campurkan cincangan peterseli, mentega, dan garam di sebuah mangkuk kecil tepat sebelum jagung matang. Keluarkan jagung dari oven dan buang airnya. Tuangkan campuran peterseli dan mentega tepat sebelum jagung disajikan.

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If you have not yet done so,  husk the corn  and pull away any threads or strings. Rinse the corn, then chop off any bad spots. Cut the corn in half when you are done. Do not grease the baking dish. Do not add any salt to the water, or it will make the corn tough. As the water heats up, it will steam the corn. Cut the butter into cubes first, then melt it in the microwave or in a small saucepan over the stove. Stir in the parsley and salt, then set it aside. The parsley is optional, but it will give the corn more flavor. You can also use a pair of tongs to transfer the corn from the baking dish to your serving platter. Use a pair of tongs to turn the corn cobs around in the baking dish. This will help the butter coat them evenly.


Panaskan oven dengan suhu 218 derajat celcius. Tempatkan potongan-potongan kentang secara merata di atas loyang yang dilapisi kertas aluminium atau perkamen. Pangganglah kentang selama 25-30 menit, baliklah sisi setiap potongan kentang setelah 15 menit. Keluarkan kentang dari oven ketika kentang telah berwarna keemasan dan renyah di bagian luar, namun lembut di bagian dalam.

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to 425 °F (220 °C). Position a rack on the middle or lower level of the oven. If your oven runs a little cool, use the lower rack so the wedges get hot enough to crisp. If your oven tends to over-bake things, use the middle rack instead. If you are baking sweet potatoes, make sure you have a rack on the middle or upper level of the oven, to prevent the starch from caramelizing too quickly and burning your wedges. Make sure your wedges are only a single layer deep, not piled on top of each other. Piling and crowding the potatoes on the pan will cause them to steam, not roast, and they will end up soft and soggy.  If you are worried about your potatoes sticking to the lining, use non-stick spray or drizzle with a little extra olive oil. The oil on the potatoes should keep them from sticking, but take this extra step if you want to. Lay the potatoes so that one of the cut sides is flat against the pan, with the other cut side exposed. Wedges should not be on their backs (the side with the skin), with the entire cut part (or the flesh of the potato) exposed. Use oven mitts to remove the pan and flip the potatoes with a spatula. You can burn your arms on the top of the stove if you try to reach in and flip the potatoes without first removing the pan. If you are cooking two pans of wedges at once, make sure you change their positions on the rack when you turn the potatoes. The pan that was closer to the bottom should move to the higher rack, and vice-versa. This way both trays will bake evenly and should be done about the same time. You can pierce a wedge with a fork to see if it's done--the inside should be soft and offer no resistance to the fork.  You can top the fries with additional salt or a garnish like chopped chives or parsley. Serve with a side of ketchup, hot sauce, lime and chipotle mayo, malt vinegar, or any other dipping sauce you'd like to try.


Panaskan oven dengan suhu 232°C dan alasi permukaan loyang dengan foil aluminium. Tata 4 potong filet ikan tuna di atas loyang, lalu lumuri permukaannya dengan saus teriyaki. Panggang filet ikan tuna selama 6 sampai 8 menit. Istirahatkan steik selama 5 menit, lalu sajikan dengan beraneka hidangan pendamping favorit.

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Move an oven rack so it's in the center of the oven and then turn the oven on to 450 °F (232 °C). Get out a rimmed baking sheet and lay a piece of aluminum foil on it. Pat the tuna steaks dry with a paper towel and set them on the lined baking sheet. Then, dip a pastry brush into the sauce and brush it over each side of the steaks. Put the sheet into the preheated oven and roast the steaks until they become a little flaky near the edges. Keep in mind that the center of the steaks should still be a bit pink. There's no need to flip the tuna steaks as they roast. The roasted tuna steaks are great with steamed rice, roasted vegetables, and pineapple chunks. Put leftover tuna steaks in an airtight container in the refrigerator and use them within 3 to 4 days.


Panaskan oven dengan suhu terendah selama dua menit. Isi mangkuk kaca tahan panas berukuran sedang atau besar dengan air mendidih. Masukkan mangkuk berisi air mendidih ke dalam oven dan tutup pintunya. Letakkan adonan dalam loyang tahan panas dan masukkan ke dalam oven. Diamkan adonan di dalam oven sampai ukurannya bertambah dua kali lipat.

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Set a timer so you don’t lose track of the time. While the oven is preheating, start to bring a pot of water to boil on the stovetop. Turn the oven off after the two minutes are up. Use a medium to large size bowl. Fill the bowl so the water line is about 1 to 2 inches (2.5 to 5 cm) below the rim. Let the bowl of water sit in the oven while you prepare the dough. The warmth from the oven and the bowl of water will create a warm, humid environment for the dough to rise in. Close the oven door. Check the dough after 15 minutes to see if it's ready. If it's not, let it rise more in the oven and check back again in 15 minutes.


Panaskan oven hingga 177°C. Lapisi loyang oven atau baking sheet dengan minyak, tepung terigu, atau tepung jagung. Siapkan adonan pada permukaan yang tidak lengket. Olesi saus pada adonan. Taburkan keju di atas saus. Panggang piza di dalam oven selama 15 menit.

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This will prevent the pizza from sticking to the tray when it is done. cornmeal, which is found at most supermarkets, is the classic "restaurant style" ingredient. If you are using a pizza stone, apply the cornmeal and then put the stone in the oven to pre-heat. If your pizza stone is pre-heating, put a little flour on the countertop and lay out your dough. If you are using a regular tray simply put your dough right on the surface. Leave an inch of dough around the edge of the crust uncovered. Sprinkle your cheese blend evenly across the sauce. While mozzarella is the most frequent pizza cheese, try mixing in shredded Romano, Parmesan, provolone, Asiago, or a few dollops of Ricotta. If you are baking two pizzas at once and they are on different oven racks, switch them halfway through cooking to ensure that both cook evenly.


Panaskan oven hingga 425 derajat Fahrenheit (220 derajat Celsius). Lumuri jagung dengan butter. Bungkus setiap jagung dengan kertas aluminium. Bakar jagung selama 20 hingga 30 menit. Mengangkat jagung dan menghidangkannya.

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Remove the husks and silks from each ear of corn as the oven preheats.  To remove the husk from an ear of corn, snap off the stem using your hands. Pull the broken stem down over the ear, stripping away any husk attached to it. Peel the rest of the exposed husk away with your fingers. Rinse each corn cob under running water, scrubbing gently with your hands to remove any visible silks. Pat dry with paper towels. You can also add a little salt and pepper, if desired. Use plenty of butter. Spread at least 1 to 2 Tbsp of melted butter over each ear. Each ear must be completely wrapped inside its own sheet of aluminum foil. If you are worried about butter leaking out from the aluminum foil, place a flat baking sheet or jelly-roll pan beneath the wrapped ears of corn to catch any dripping butter. for 20 to 30 minutes. Most ears of corn will only take 20 minutes to cook, but larger ears may need as many as 30 minutes. Place the corn on the middle rack of your oven to ensure the most even cooking. Let the cooked ears of corn rest for 2 to 5 minutes before carefully removing the aluminum foil. Serve once they are cool enough to touch.


Panaskan oven hingga 77 derajat celcius. Pindahkan parutan kelapanya ke nampan. Panggang parutannya selama 45 menit.

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Meanwhile, prepare a large cookie sheet by laying a sheet of parchment paper over it.  The oven needs to be set to a very low temperature. The objective is to dehydrate the coconut pulp without toasting or burning it. The only way to do this in your oven is to bake the coconut at as low a temperature as possible. Do not use cooking spray. The surface of the cookie sheet needs to be dry. Do not use aluminum foil. The delicate coconut taste can be affected by the metallic taste of foil. Spread the strained coconut pulp out over the parchment paper, forming it into a flat, even layer. Use a fork to break up any large chunks of pulp. The layer of coconut should be as thin as possible. Cook the pulp until it feels completely dry to the touch.  After pulling it out of the oven, let it cool off for 1 or 2 minutes. Carefully touch it with your hands. If it feels perfectly dry, the coconut is ready. If you can still feel some moisture, you should put it back into the oven for a few more minutes. Coconut can burn even at low temperatures, so you need to monitor the coconut closely as it dehydrates. Pull it out of the oven at the first sign of toasting or burning.


Panaskan oven hingga bersuhu 230 derajat Celsius. Taruh filet yang dibungkus foil ke rak tengah oven selama 15-20 menit. Sajikan ikan bersama lemon segar selagi masih panas.

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Move the racks inside your oven so one of them is in the center position, or else your fish won’t cook as thoroughly. Turn your oven on to 450 °F (232 °C) and let it heat up completely before cooking. Place the foil directly on the center oven rack or on a cooking pan so it can cook. Leave the fish alone inside of the oven for at least 15 minutes before checking if it’s done. Check if the meat is white and flaky, and use a meat thermometer to see if it has an internal temperature of 145 °F (63 °C). The cooking time may vary depending on the size and thickness of your filets. Once the fish is finished cooking, put the foil wrap directly on a serving plate so you can open it just before you eat. Squeeze a fresh lemon wedge on top of the filet to add a fresh citrus flavor to your meal. You can keep tilapia leftovers for 4 days in the fridge or up to 3 months in the freezer.


Panaskan oven hingga mencapai suhu 177 °C dan siapkan loyang pemanggang. Sebarkan biji labu secara merata di atas loyang. Panggang biji labu selama 20 hingga 30 menit, dan aduk sesekali. Nikmati bijinya dalam keadaan hangat atau biarkan dingin hingga mencapai suhu kamar. Masukkan biji labu ke dalam wadah kedap udara dan simpan selama sekitar 1 minggu.

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Lining your baking sheet with parchment paper will prevent the seeds from sticking the best, though you can also use aluminum foil. Once the oven is preheated, you're ready to roast your seeds. Pour the seasoned pumpkin seeds onto the lined baking sheet, using a spoon to spread them out. Try to make sure they aren’t clumped together and are laying flat so they roast evenly. If your pumpkin seeds end up layered on top of one another, try baking them in two smaller batches to promote even roasting. Remove the baking sheet from the oven every 10 minutes and move the seeds around using a wooden spoon or other kitchen utensil—this will help ensure each seed roasts evenly. Once the seeds look browned, they’re done! Once the seeds have been removed and the oven is turned off, use a spatula to scoop the seeds into a bowl or other serving dish. You can eat them while they’re still warm from the oven, or let them sit for a few minutes until they’re cool. If you want to save your roasted pumpkin seeds, put them in an airtight container such as a mason jar, plastic bag, or piece of tupperware. The seeds will stay fresh for a week or so at room temperature, or you can place them in the freezer for up to a month.  If placing the seeds in the freezer, they should be in an airtight container as well. Write the date on the container so you remember when the seeds were roasted.


Panaskan oven hingga mencapai suhu 177°C. Tata kaki kepiting dalam satu lapis di atas loyang datar. Didihkan sekitar 120 ml air dan tuangkan air yang sudah mendidih ke dalam loyang. Campurkan perasan lemon, bawang putih, dan beraneka herba lain untuk membumbui kaki kepiting. Oleskan atau tuangkan bumbu yang digunakan ke seluruh permukaan kepiting. Tutup permukaan kepiting dengan selembar foil aluminium. Panggang kaki kepiting selama sekitar 15 menit.

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Let the oven warm up while you prepare the crab legs. Give it at least 5 to 10 minutes to reach full temperature. Meanwhile, keep the door shut until you’re ready to put the crab legs in the oven. Be careful about using different temperatures. It will effect how long the crab legs take to cook. High heat settings could also cause the meat to dry out. Pick a baking or cookie sheet with plenty of room to fit the crab legs. Don’t use one with high sides, since that could cause the crab legs to cook unevenly. Lay the crab legs flat over the sheet. You can usually fit up to 2 lb (0.91 kg) on one sheet.’ If you can’t fit all of the crab legs, split them into batches or use multiple sheets. Don’t try stacking them. They won’t cook at the same rate. Try warming the water up in a microwave or kettle. Be careful when pouring it to avoid burns. Pour it directly onto the baking sheet so it covers the bottom by about 0.125 in (0.32 cm). You may need to use more or less water depending on the sheet’s size.  Wear rubber kitchen gloves to avoid the possibility of coming into contact with scalding water. The water isn’t strictly necessary, but it’s useful for keeping the crab legs moist while they bake. Without the water, the meat could turn out dry and rubbery. The main advantage of baking is getting to cook the crab legs with all sorts of other ingredients. For a simple recipe, try pouring 0.25 cups (59 mL) of lemon juice into a separate bowl. Mix in 3 tablespoons (44 mL) of olive oil, ¾ of a cup (170.1 g) of butter, 3 cloves of garlic, and 1 teaspoon (0.54 g) of parsley. You can customize the flavor mixture any way you want. For example, you could add ingredients like salt, cajun seasoning, or other herbs like dill. If you like the crab legs plain, you don’t have to add anything at all. Use a kitchen brush to coat all of the crab legs with a consistent layer of the seasoning mixture. If you don’t have a brush, pour the mixture onto the baking sheet. Try to distribute it evenly over all of the crab legs. Consider saving...


Panaskan oven hingga mencapai suhu 180 °C dan lelehkan 1 batang mentega. Potong cangkang lobster menggunakan gunting dapur dan ambil urat darahnya. Letakkan ekor lobster di loyang pemanggang dan olesi dengan mentega cair. Panggang ekor lobster selama 15 menit atau sampai suhu dagingnya mencapai 60-63 °C. Keluarkan ekor lobster dan sajikan bersama irisan lemon.

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Cut the butter into chunks and place it in a heat-safe dish or small saucepan. You can melt the butter in the microwave or on the stovetop. Aim for 1–2 tablespoons (15–30 ml) of butter per tail. Insert kitchen shears between the shell and the meat of the lobster tail. Cut down the center until you reach the tail fan. Use your fingers to spread the shell apart and loosen the meat from the shell. To remove the vein in the center of the tail, pull it out or cut it out with the shears. Arrange the tails meat-side-up so they don’t overlap on the baking sheet. You may need to use more than 1 baking sheet, depending on how many lobsters you’re cooking. Use a pastry brush to coat each tail with the melted butter. Use an instant-read thermometer to measure the temperature in the thickest part of the tail. Don’t let the tails get hotter than 140–145 °F (60–63 °C), or they may become rubbery and overcooked. Carefully remove the baking sheet(s) from the oven with an oven mitt and turn off the oven. Place each lobster tail on a plate, add a lemon slice or 2 to each, and serve them immediately. You can pour more melted butter over the tail meat, if you like.


Panaskan oven hingga mencapai suhu 180 °C.

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While searing your chuck roast, turn on your oven so it has time to heat up before you cook the meat. Try to preheat the oven at least 30 minutes before you cook the roast so it reaches 350 °F (177 °C) when your roast is ready to bake. You can use a slow cooker instead of an oven for a juicier, more tender roast. Keep in mind, however, that slow cooking meats may take several hours longer.


Panaskan oven hingga mencapai suhu 180ºC. Oleskan minyak pada cetakan kue kecil atau cetakan muffin. Campur semua bahan jadi satu pada sebuah mangkuk berukuran sedang. Sendokkan adonan ke cetakan yang telah disiapkan. Panggang kue selama 15 sampai 20 menit. Biarkan kue mendingin selama 10 menit sebelum Anda mengeluarkannya dari cetakan. Lapisi kue dengan tambahan selai kacang.

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This recipe makes a small cake in a serving size suitable for your dog and a friend. If you have more canine guests, you'll want to double the recipe. Use an electric mixer or your own elbow grease to mix up the peanut butter, egg, banana, baking powder and cottage cheese until the batter is smooth and creamy.  If you want the cake to have a firmer structure, add 1/2 cup of wheat flour. Many dogs are sensitive to wheat, so you should only do this if you know your dog can safely eat wheat products. If your dog like sweeter treats, you can also add 2 teaspoons apple juice. Don't add extra sugar or salt, since it's not good for your dog. Use the back of your spoon to smooth over the top, so it will bake evenly. Test the cake to see if it's done by sticking a toothpick into the center. If it comes out clean, it's done. Don't dish it up right away, since it's too hot for your dog's mouth. If you want it to have the lighter texture of regular cake icing, beat equal parts peanut butter and cream cheese, then spread it on the cake.


Panaskan oven hingga mencapai suhu 190 derajat Celsius. Panggang selama 25 menit. Biarkan dingin di rak kawat. Nikmati.

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For best results, do this while the rolls continue to rise, during the last 15 minutes or so. Try to avoid waiting until after the dough has already risen. The longer the dough sits out, the more delicate it becomes and the more likely it is to deflate. Place the baking sheet on the center rack of your preheated oven. Bake them until they turn a pale golden brown.  Baking time might vary based on the strength of your oven and the size of your rolls. Be careful as you move the uncooked rolls into the oven. If you are too reckless or quick, you might cause them to deflate slightly. Note that the finished rolls will also have a "hollow" sound if you gently tap them on the bottom with your fingertip. Remove the baked rolls from the oven. Slip them off the baking sheet and place them on a wire cooling rack to cool. The bolillos are ready to eat once they are cool enough to handle with your hands. Eat them alongside a meal as a dinner roll. You could also slice them in half lengthwise and use the crusty bread halves for sandwiches. If you want to save the rolls, do so by placing them in an airtight container. Store them at room temperature for up to three days.


Panaskan oven hingga mencapai suhu 200 °C. Bungkus daging yang telah dimarinade dengan foil aluminium dan tempatkan pada loyang. Masak daging selama 45 hingga 50 menit. Keluarkan London broil dari dalam oven dan buka bungkusan foil aluminiumnya. Biarkan London broil selama 5 hingga 10 menit sebelum disajikan.

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Set the oven to “Bake,” or use “Convection” to decrease your overall cook time by 5-10 minutes. To make the best use of your time, allow the oven to begin heating up while you finish preparing the meat. If you decide to go with convection, reduce the temperature of the oven to 375 °F (191 °C) to account for the more efficient heating. That way, the outside of the steak won't get done before the inside. After draining the  marinade from the steak, place it in the middle of a large sheet of heavy-duty foil. Fold both sides over the top to seal it up. This will create a small packet to trap heat and prevent the flavorful juices from escaping as the meat cooks.  Make sure the packet is loosely bundled. While you want to lock in as much heat as possible, it’s important for air to be able to circulate inside the foil, as well. If desired, you can also add a small handful of chopped vegetables to the foil before closing it up. Sliced bell peppers, onions, and other veggies that cook relatively quickly make good choices. Slide the baking dish onto one of the oven’s center racks. Shut the door and set a timer so you’ll know how long the meat has been cooking.  Since the oven’s conventional settings heat more evenly than the broiler, there’s no need to turn the steak as it cooks. After cooking for 45-50 minutes, you London broil will be about medium. Knock off 12-15 minutes if you'd prefer your meat a little rare, or add an extra 10-15 to get it closer to well done. Carefully peel back one corner of the packet, lifting the foil towards you so that the steam escapes in the opposite direction. Once most of the steam has dissipated, finish unfolding the rest of the packet.  Be careful when unwrapping the foil packet—the steam that escapes will be very hot. If necessary, grab a pair of tongs or a thick oven mitt to protect your hands. At this point, you can cut into the steak to make sure it's done to your liking. Once it’s had time to cool, cut the meat into thin slices, making sure to run your knife against the grain....


Panaskan oven hingga mencapai suhu 204 °C.

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Turn the oven on and set the temperature. The oven will indicate when it has finished the preheating process. If your oven doesn't have an indicator that lets you know when it's ready, letting the oven preheat for approximately 15 minutes will do.


Panaskan oven hingga mencapai suhu 204 °C. Buatlah irisan berbentuk X di bagian yang bundar di setiap kastanya. Rendam kastanya di dalam air panas selama 1 menit. Sebarkan kastanya di atas loyang yang telah dilapisi foil aluminium dengan irisan berbentuk X menghadap ke atas. Panggang kastanya selama 15-18 menit. Biarkan kastanya dingin selama 5 menit sebelum dikupas.

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It will take around 15 minutes for your oven to get to this temperature, so you can do this before you start prepping the chestnuts. Another option is to prep the chestnuts first, put them into the refrigerator, and then turn on the oven when you are ready to roast them. Use a sharp paring knife to cut the shape of an X into the round side of each chestnut. Cut all the way through the shell and into the chestnut meat. This is called scoring the chestnuts. Place the scored chestnuts into a large bowl and cover them with boiling hot water. Let the chestnuts sit in the hot water for 1 minute and then drain them by pouring the water and chestnuts into a colander. You may notice the shells have opened up slightly around the score marks after you finish soaking the chestnuts. This is normal. Wrap the edges of the foil up and around the chestnuts to create a parcel or packet. Keep the foil open so that the chestnuts are visible when you look at them from above. Roasting the chestnuts this way will help to ensure that they get cooked all the way through. Set a timer for 15 minutes and check the chestnuts after time is up. When they are done, the scored shell should have started to peel back. They will also look darker than they did when you put them into the oven.  Let the chestnuts bake for a full 18 minutes if you want to ensure that they are done. It is important not to bake them for too long or they may be charred on the inside of the shells. Put on a pair of oven mitts and remove the chestnuts from the oven. Place the baking sheet onto a potholder or trivet to cool. Use your fingers to peel away the shells from the chestnuts starting at the score marks.  Do not wait longer than 5 minutes to peel the chestnuts or it may be more difficult to separate the chestnut meat from the shells. Store the cooked and peeled chestnuts in the refrigerator in an airtight container for up to 4 days.


Panaskan oven hingga mencapai suhu 205 °C. Belah labu acorn menjadi dua bagian secara vertikal. Tarik irisan labu hingga terpisah menjadi dua bagian, kerok biji dan lapisan luar daging dengan sendok logam. Letakkan labu di atas loyang. Isilah setiap potongan labu dengan mentega, gula cokelat, sirop maple, merica, dan garam, dalam jumlah yang sama. Panggang labu selama 1 hingga 1 ¼ jam. Biarkan labu dingin sebelum Anda menyajikannya.

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Make sure that the baking rack is in the bottom third of the oven. Begin by piercing the knife through the top of the squash until you reach the hallow part inside. Then, using a sawing motion, cut downwards. Continue cutting all the way around the squash until you reach the other side. Make sure that you get all of the stringy bits out. Discard the pulp when you are done. You can throw the seeds away too, or you can save them for another recipe. Make sure that the squash is facing cut-side-up.  To prevent the squash from burning or drying out, consider filling the pan with ¼-inch (0.64 centimeters) of water. Rub the flat side and hallow of each squash with butter first, then add the brown sugar and maple syrup. Sprinkle each half with some salt and pepper, if desired. The squash is ready when the top is browned and the flesh is soft. You can test it for doneness by poking it with a fork or knife. If you can pierce the squash all the way through, it's ready. If some of the maple-butter did not get absorbed, scoop it up with a spoon, and drizzle it over any dry patches. You can serve it right in the skin, or you can scoop the fleshy bits out with a knife, and serve it in a bowl.


Panaskan oven hingga mencapai suhu 205 °C. Belah labu acorn menjadi dua bagian. Keluarkan lapisan luar daging dan biji labu dengan sendok logam. Iris labu menjadi beberapa potongan dengan tebal sekitar 1 sentimeter. Oleskan minyak zaitun pada kedua sisi irisan labu. Taburkan bumbu, merica, dan garam pada irisan labu. Letakkan irisan labu di atas loyang, kemudian panggang selama 20-25 menit. Sajikan labunya.

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Place the baking rack in the bottom third of the oven. Start by chopping off the top part with the stem and discarding it. Then, cut the squash in half vertically from top to bottom using a sawing motion with your knife. Pry the two halves apart when you are done. Be sure to scrape all of the stringy bits out. Discard the pulp, but consider saving the seeds for roasting in another recipe. Place the squash cut-side-down on the cutting board. Cut it into slices, like bread, going from one end to the other. You can do this using your fingers or a basting brush. It might be easier to combine the spices in a jar first, and then sprinkle them over both sides of the squash. Alternatively, you could also toss the squash slices with the spices, salt, and pepper in a large bowl. If you don't have cumin, coriander, or cayenne pepper, try: 1 minced garlic clove and 1 tablespoon of chopped fresh sage, thyme, or rosemary. Keep the rack in the bottom third of the oven. The squash is ready when it starts to turn brown and soft. You can serve it with the skin, or you can cut the skin away before serving it. Enjoy the squash while it is still hot.


Panaskan oven hingga mencapai suhu 218°C, lalu olesi loyang dengan minyak. Campurkan mentega leleh, bawang putih, dan lemon. Bumbui potongan ikan tilapia beku, lalu tata di atas loyang. Panggang ikan selama 20 sampai 30 menit. Hias dan sajikan tilapia panggang dengan mentega dan lemon.

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Get out a 9 x 13-inch (22 x 33-cm) baking dish and spray it with cooking spray to prevent the fish from sticking. Set the dish aside while you prepare the fish. If you don't have cooking spray, brush a little melted butter or olive oil over the bottom of the dish. Place 1/4 cup (56 g) of unsalted butter into a small microwave-safe bowl. Microwave the butter for about 30 seconds so it melts. Remove it from the microwave and whisk in 3 cloves of minced garlic, 2 tablespoons (30 ml) of freshly squeezed lemon juice, and the zest from 1 lemon. Remove 4 tilapia fillets from the freezer and sprinkle them with salt and ground pepper to taste. Lay the fish in the prepared baking dish and pour the seasoned butter over it. Put the baking dish in the preheated oven and cook the tilapia until it's completely cooked throughout. To test if the fish is done, drag a fork through the center of a fillet. If the fish is cooked, it should flake easily. If not, return the fish to the oven and bake it for another 5 minutes before checking again. If you want to use fresh or thawed tilapia, reduce the cooking time to 10 to 12 minutes. Remove the fish from the oven and sprinkle it with 2 tablespoons (7.5 g) of freshly chopped parsley leaves. Serve the hot fish with extra wedges of lemon, steamed rice, and roasted vegetables. Store the leftover fish in an airtight container in the refrigerator for 3 to 4 days.


Panaskan oven hingga mencapai suhu 220 °C dan lumasi loyang pemanggang. Tempatkan labu ke dalam loyang pemanggang dan tambahkan campuran minyak. Masukkan loyang berisi labu ke dalam oven dan masak selama 10-15 menit. Taburkan 1 sdm.

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Get out a 10 in × 15 in (25 cm × 38 cm) baking pan or roasting dish and spray the bottom with nonstick cooking spray. If you don't have nonstick cooking spray, brush 2 teaspoons (9.9 ml) of vegetable or olive oil in the pan. Transfer the patty pan squash to the greased baking pan and pour the oil and herb mix over them. Use a large spoon to move the squash around so they're coated with the flavorful oil. Put the pan into the preheated oven and cook the squash until they're tender. To test if they're finished roasting, stick a fork into 1. If you can pull the fork out easily, the squash is done. If the patty pan squash is still too firm for your liking, roast them for another 3 to 5 minutes and check again. To add a fresh flavor to the roasted squash, top them with the optional chopped parsley. Consider serving your roasted patty pan squash with roasted chicken, broiled salmon, or grilled steak. Although you can refrigerate leftover patty pan squash in an airtight container for up to 5 days, they will become soggy the longer they're stored.


Panaskan oven hingga mencapai suhu 230 °C ketika menunggu kalkun mencapai suhu kamar. Tambahkan sari apel dan dry white wine ke bagian dasar loyang pemanggang. Tambahkan bawang bombai, bawang putih, dan daun salam ke dalam cairan. Oleskan minyak zaitun atau mentega pada kulit kalkun. Tempatkan kalkun di rak panggang yang ada di loyang dengan bagian dada menghadap ke atas. Tutup loyang pemanggang dengan foil aluminium dan turunkan suhunya ke 180 °C setelah 30 menit. Panggang kalkun selama 3 jam atau sampai dagingnya mencapai suhu 75 °C. Keluarkan kalkun dari dalam oven, lalu diamkan selama sekitar 30 menit sebelum Anda mengirisnya. Selesai.

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To properly roast a turkey, keep it in the kitchen for an hour to reach room temperature before you cook it. Place it on a dish or baking sheet out of the way while you preheat the oven and prepare the rest of the kitchen for cooking the turkey. If you’re short on time, it’s acceptable to let the turkey sit for about 30 minutes to get it close to room temperature. Fill the pan to a depth of about 0.25 inches (0.64 cm) with equal parts of the liquids. You should use about 12 fluid ounces (350 mL) of each liquid, depending on the size of your pan. Stir the cider and wine in the bottom of the pan with a spoon to make sure they’re evenly distributed. This will add moisture and flavor to the meat while it’s cooking without making the skin too crispy. Incorporating 1 quartered onion, 6 smashed and peeled cloves of garlic, and 3 bay leaves will add more flavor to the meat as it roasts. Mix them into the liquid with the spoon so that they’re evenly distributed on the bottom of the pan. Some of the onion and garlic might stick out of the liquid. They’ll soften and incorporate into the juices as the turkey roasts. Apply enough oil or butter to completely coat the turkey, including the insides of the wings and legs and any small crevices. Depending on the size of the turkey, you will need around 1 cup (240 mL) of either oil or butter. You might need to slightly adjust the positioning of the turkey to get all of the skin. Covering the turkey with a fat, like oil or butter, makes the skin crispy but not burnt. If you like moist skin on your turkey, apply less oil or butter. Be gentle when transferring the turkey to the pan. Try to avoid moving the turkey too much as this can cause the trussing to come undone or the stuffing to spill out. It’s okay if the legs or side of the turkey touch the roasting pan. Set a timer when the turkey is in the oven to remind you to cover it with foil after the first 30 minutes pass. Lowering the temperature and covering the turkey keeps the skin from burning and helps to cook the meat...


Panaskan oven hingga mencapai suhu 232°C, dan siapkan loyang yang akan digunakan. Campurkan seluruh bahan untuk membuat bumbu cajun (bumbu blackening) di dalam sebuah mangkuk berukuran kecil. Bilas dan keringkan ikan. Lumuri permukaan ikan dengan minyak dan bumbu cajun. Semprot seluruh permukaan tilapia dengan minyak, lalu panggang selama 20 sampai 22 menit. Keluarkan ikan yang sudah matang dari oven, lalu sajikan dengan saus tartar.

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Line the pan with aluminum foil. Drizzle 2 tablespoons (30 ml) of the extra-virgin olive oil over the foil and brush it evenly with a pastry brush. Set the pan aside while you prepare the fish. Keep in mind that this will make more than you need for the recipe, but you can store it in an airtight container for several months. For the seasoning, stir together:  3 tablespoons (20 g) paprika 1 teaspoon (5.5 g) salt 1 tablespoons (6.5 g) onion powder 1 teaspoon (2 g) black pepper 1/4 to 1 teaspoon (0.5 to 2 g) cayenne pepper 1 teaspoon (2 g) dried thyme 1 teaspoon (2 g) dried oregano 1/2 teaspoon (1 g) garlic powder Take out 1 pound (453 g) of frozen tilapia fillets and rinse them under cold water. Pat the fish dry with paper towels and lay them on the prepared sheet pan. with oil and the blackening mix. Brush the fillets with the remaining 2 tablespoons (30 ml) of olive oil. Take 3 tablespoons (24 g) of the blackening seasoning and sprinkle both sides of the fillets with it. Use your fingers to rub the seasoning into the tilapia. If you don't have cooking spray, use a pastry brush to give the fillets a light coating of extra-virgin olive or canola oil. Put the fish in the preheated oven and cook them until they turn dark brown. Test to see if the fish is finished cooking by dragging a fork across the center of a fillet. The fish is done if it flakes easily. If not, return the fish to the oven for another 5 minutes. Serve the blackened tilapia with tartar sauce, hushpuppies, and coleslaw. Refrigerate the tilapia for 3 to 4 days in an airtight container.


Panaskan oven hingga mencapai suhu 260 °C dan atur rak ovennya. Keluarkan kalkun dari ramuan asin, lalu bilas dengan air dingin. Tempatkan kalkun di loyang pemanggang, dan keringkan dengan menepuknya. Bumbui kalkun jika menginginkan, dan panggang dagingnya selama 30 menit. Turunkan suhu oven ke 180 °C dan panggang kalkun hingga mencapai suhu 75 °C. Keluarkan kalkun dan diamkan selama sekitar 15 menit sebelum Anda mengirisnya.

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You may have to remove 1 of your oven's racks in order to fit the turkey inside. Adjust the remaining rack to the lowest part of the oven so you have space to fit the roaster. Set the container with the turkey and brine next to your sink. Remove the lid and lift the turkey out of the brine. Run cold water in the sink and rinse the brine off of the turkey.  Remember to rinse the inside cavity of the turkey as well. Discard the brine once you've taken the turkey out of it. Never reuse brine. If you don't have a roasting pan, put a sturdy wire rack in a large baking dish and set the turkey on it. Use paper towels to completely dry the turkey. Drying the turkey will help the skin crisp as it roasts. If you'd like, put aromatics such as lemon, garlic, onion, or herbs in the center of the turkey. Put the turkey into the preheated oven and roast it at high heat for 30 minutes. This should take 2 to 2 1/2 hours. To test if it's done, insert an instant-read meat thermometer into the thickest part of the turkey near the thigh and the wing. Turn off the oven and take the turkey out of the oven. Cover it loosely with foil and leave it to rest so the juices redistribute within the meat. Then you can carve and serve your brined turkey. Store leftover roasted turkey in an airtight container in the refrigerator for up to 3 to 4 days.


Panaskan oven hingga mencapai suhu sekitar 205 °C. Bumbui salmon. Buatlah topping. Taruhlah satu filet salmon di atas lembaran foil aluminium. Puntir kedua ujung foil. Taburkan topping di atas filet salmon. Lipat dan kunci kedua ujung foil. Pangganglah bungkusan salmon. Sajikan bungkusan dalam keadaan utuh.

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Prepare four large sheets of nonstick aluminum foil. Each sheet should be about four times as wide as the width of each salmon fillet. Brush the one side of each fillet using a total of 2 tsp. (10 ml) olive oil, spreading the oil over the fillets until thinly coated. Sprinkle with salt and pepper to taste. The foil packet method is ideal for cooking salmon with a topping, like seasoned vegetables or chunky salsas. The packet causes the salmon to retain more moisture, and the topping soaks into the salmon, giving it even more improved moisture and flavor. For a simple topping, combine 2 Tbsp. (60 ml) olive oil with the chopped tomatoes, chopped shallots, lemon juice, oregano, and thyme. Place the fillet as close to the center as possible. The fish should be placed with the oiled side facing down. Situation the fillet with the shorter edges at the top and bottom, so that the fillet seems taller rather than wider. Loosely twist the top and bottom edges of the foil together into a slight spiral shape. Divide the tomato topping equally into four parts, and top each fillet with one part. Bring the non-twisted sides of the foil up and over the salmon and tomatoes, covering them completely. Bring the edges together and fold, creasing them together securely. Allow some air to remain inside the packet so that the salmon can cook properly, but avoid letting out extra air through the foil packet. The packets should bake for about 25 minutes in the preheated oven. Instead of opening up each packet before serving it, give the packets to your family or guests and allow them to open the packets themselves.


Panaskan oven hingga mencapai suhu yang akan Anda gunakan untuk memanggang roti. Basahi sehelai handuk atau tisu dapur dengan air hangat. Tutup adonan dengan sehelai handuk basah. Letakkan adonan di dekat, bukan di dalam, oven yang sudah terlebih dahulu dipanaskan. Biarkan adonan mengembang hingga dua kali lipatnya.

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Usually bread is baked at around 350 to 500 °F (177 to 260 °C). Look at the recipe you’re using to make the bread for specific heating instructions. You want the entire towel to be wet, but not soaked. If a lot of water is dripping from the towel, wring it out over a sink. All of the dough should be covered with the towel. Stretch the towel so the edges are hanging off the side of the bowl or tray you’re raising the dough in. The moisture from the damp towel will help the dough rise faster. Use two overlapping damp towels if you have a lot of dough to cover. Some cleared off counter space right next to the oven will work. The heat coming from the oven will speed up the rising process. Check the dough after 30 minutes to see if it’s finished rising. If it hasn’t doubled in size, re-cover the dough with the damp towel and check back again in 10 to 15 minutes.


Panaskan oven hingga suhu 135° C. Potong-potong sekitar 1,5 kg daging bahu babi (atau picnic roast) menjadi dadu berukuran sekitar 5 cm. Masukkan potongan daging ke dalam pinggan kaserol bersama beberapa bahan lainnya. Masukkan cairan ke dalam pinggan kaserol hingga merendam carnitas seluruhnya. Tutup pinggan kaserol dengan foil aluminium dan masukkan ke dalam oven selama sekitar 3 jam. Angkat carnitas dari pinggan kaserol, dan setelah dingin, pisahkan dengan tangan atau garpu. Panaskan panggangan dan letakkan lembaran carnitas di atas loyang selama beberapa menit. Aduk carnitas dengan garpu dan cokelatkan sisi lainnya di atas panggangan selama beberapa menit. Letakkan carnitas ke atas tortilla dan sajikan.

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You'll be slow-cooking the carnitas for a longer period of time for extra juiciness and tenderness. Carnitas calls for a fatty cut of pork, so butt roast is the ideal cut to work with. If you'd like, trim off any large pieces of fat from the pork as you cut the chunks. Although it's not necessary, it does make a healthier carnitas. If you leave the fat on the pork pieces, much of it will render into the pan while it cooks, coating the carnitas and making them even juicier. You can boil your carnitas or simmer them on the stovetop, but you get the most consistent results baking your carnitas, them broiling them for a crispy finish. Place the butt roast pieces into the smallest casserole dish you have, with:  1 white or yellow onion, peeled and quartered 4-6 cloves garlic, smashed and peeled 2 tablespoons lime juice (about 1 lime) 2 tablespoons red wine vinegar 1 teaspoon dry oregano 1 teaspoon ground cumin 2 bay leaves The juice of 1 orange, with the orange rind itself (quartered) salt and pepper Which liquid you choose is up to you. Know that if you choose to cook with oil instead of a non-fatty liquid, your carnitas will turn out much juicier. Of course, it won't be healthy, but it's okay to splurge a little for the sake of a true delicacy. Here are some options you can use to cover the carnitas:  Vegetable oil Rendered lard Water Orange juice After an hour, the carnitas should reach a temperature of about 208°F (97.8°C), and stay there until the meat has finished cooking 2 hours later.  Broil until the tops of the pork become crispy and darken. When done perfectly, you'll have crispy carnitas that's still succulent and tender. Top with onion relish and tomatillo salsa.


Panaskan oven hingga suhu 175 °C. Letakkan filet salmon di atas lembaran foil/kertas roti. Bumbui salmon. Buatlah saus. Oleskan saus ke seluruh permukaan daging ikan. Panggang filet salmon di dalam oven yang telah dipanaskan.

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Line a baking sheet with nonstick aluminum foil or parchment paper. If the fillets still have skin on them, lay them on the sheet with the skin facing down. If the fillets do not have skin on them, it does not matter which side faces down. Brush the fillets with just enough olive oil to coat them. The oil helps the fish to stay moist inside the dry heat of the oven. Add salt and pepper to taste, over the olive oil. Salmon can be baked without a sauce, but it absorbs flavor well and a sauce can help the salmon stay even more moist. You can create a basic sauce by whisking together the yogurt, honey, mustard, and dill in a small bowl. The salmon does not need to soak in the sauce, but you should try to spread the sauce evenly over the top of each fillet. Like all fish, salmon cooks quickly. It should be ready within about 20 minutes. Test the fish with a fork when you pull it out of the oven. If the salmon flakes easily in looks opaque, it should be ready.


Panaskan oven hingga suhu 175°C. Potong 0,9 kh kentang panggang menjadi dua secara memanjang. Lubangi kentang dengan garpu. Panggang kentang dengan suhu tinggi hingga matang. Keluarkan kentang dari microwave. Korek bagian dalam kentang. Membuat campuran kentang. Bumbui campuran dengan garam dan merica. Taruh kulit kentang dalam oven selama 5 menit. Masukkan campuran ke dalam kulit kentang. Sajikan.

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Poke each potato with a fork a few times. This will help them cook in the microwave. on high until they're cooked through. Wrap the potatoes in a wet paper towel and microwave them. It takes about 5 minutes to microwave a single potato, and about 10 minutes to microwave 3 potatoes. Place several potatoes on a plate at a time and keep checking to see when the potatoes are baked through by poking them with a fork. Take off the wet paper towel and wait for them to cool. Use a sturdy spoon to scrape out the inside of the potato, leaving only the skin and a thin layer of potato. If you scrape out the insides too much, you can tear the skin of the potato, which will make it more difficult for the potato to hold the ingredients later. Combine 2 cups of grated cheddar cheese, 1 bunch of diced green onions, and 4 tablespoon (59.1 ml). bacon bits with the potato insides in a bowl. Stir well until the ingredients are blended. Add salt and pepper to the mixture to taste. This will let them get a bit crisp. Bake the potato skins and insides together in the oven for at least 20 minutes. Check on them to make sure that the cheddar cheese doesn't burn. When they're ready, the skins will be nice and crispy and the insides will be tasty and brown. Remove the skins from the oven and let them cool for at least 5 minutes. Then serve them with either 1 cup of sour cream on the side, or with a dollop of sour cream on each potato skin. They're also delicious with a glass of beer.


Panaskan oven hingga suhu 177 derajat Celsius terlebih dahulu. Masak daging bahu hingga menjadi cokelat. Masukkan sayuran ke dalam panci. Masak carnitas.

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Place a heavy dutch oven on the stove. Put a few teaspoons of oil in the dutch oven and turn the burner to medium high. When the oil is hot, put the pork shoulder pieces in the dutch oven. Cook them on one side until they get brown, then use tongs to turn them over and brown the other side.  Don't cook the pieces too long. You don't want to cook them through, just enough to bring out the flavor in the meat. Remove the dutch oven from heat when you're finished. Arrange them around the meat pieces so that they make contact with the bottom of the pot. Pour in an inch or two of water and cover the pot. Place the pot in the oven and let the carnitas cook for 4 hours. Check the pot a few times during the course of cooking to make sure the meat isn't drying out or burning. Remove the dutch oven from the oven when the carnitas are meltingly soft when poked with a fork.  If you'd prefer to cook the carnitas in a slow cooker, transfer the meat and vegetables to a slow cooker and cook on high for 4 hours, or on low for 8 hours. If the carnitas look like they could use some moisture during the course of cooking, add 1/2 cup of water. Don't remove the carnitas until they are completely tender; cooking the carnitas for a shorter period of time will leave you with tough meat.


Panaskan oven hingga suhu 177°C. Siapkan salmon. Lipat kertas roti setengah melintang. Masukkan rempah-rempah, bumbu-bumbu beraroma, atau sayuran ke dalam kertas roti bersama salmon. Tambahkan minyak zaitun dan/atau anggur putih. Lipat kertas roti untuk menutup salmon dan sayuran. Panggang pada suhu 180ºC selama 20 sampai 25 menit. Keluarkan dari oven dan sajikan. Selesai.

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Although you will be wrapping the salmon in parchment paper, the oven doesn't need much extra in terms of heat. Cooking salmon or any other type of fish, in parchment paper is a very efficient way of baking, and almost fool-proof. Cleaning up the surface of where your baking is as easy as throwing away a piece of paper. When cooking en papillote, it's generally best to:  Leave the skin on the fillet and bake skin-side down. Rinse the fillets in cold water, dabbing the fillets dry with paper towels or letting air-dry. Season with salt and pepper. Place the parchment on a baking sheet. Center the salmon fillet onto one side of the parchment paper. Baking en papillote is an opportunity to cook vegetables and other seasoning along with the fish. Here are some combinations that work well with salmon that you might want to consider:   Lemon, capers, and rosemary. Lemon and salmon is a classic, as is the addition of tangy, briny capers. Add some fresh rosemary to the mix for a burst of life.  Asparagus, lemon, and onion. Chop up some asparagus and add it in with the salmon, complementing with lemon and red onion. The onion will turn out sweet and the lemon will help the salmon taste light and moist.  Dill and lemon. Dried dill has a very mild, almost-anise flavor, making it a perfect complement to the salmon if you don't want to overpower it. Don't forget the lemon juice!  Tomatoes, zucchini, and mushrooms. For a heartier dish, try adding these summer vegetables. (No need to cook them first.) A spritz of lemon or an entire lemon wedge is never a bad addition to a combo like this. After you've decided on your seasonings and vegetables, drizzle a bit of olive oil onto the salmon. A tablespoon of white wine will help keep the salmon and vegetables moist and flavorful. Butter will work as a substitute for olive oil. For a deeper flavor, add a tablespoon of butter into the parchment instead of olive oil. Fold the parchment over the salmon, creating a triangle. Starting at the bottom, fold the edges of the parchment over,...


Panaskan oven hingga suhu 191°C. Masukkan satu sendok makan minyak zaitun ke wajan pemanggang, lalu letakkan sosis yang hendak dimasak. Panggang sosis selama 20-25 menit sambil dibolak-balik 2-3 kali saat dimasak. Gunakanlah termometer daging untuk memastikan suhu di bagian sosis yang paling tebal mencapai 71 °C.

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Oven temperatures may vary with oven types. When using a fan oven, 375 °F (191 °C) is recommended, while gas ovens should start at a lower temperature of 340 °F (171 °C). Move the sausages around in the oil to coat them before baking. Line your baking pan with a single sheet of tin foil to keep it clean. Make sure to turn your sausages at least halfway through the cook time. Doing so will ensure a thorough cook, and add a light, golden brown color to the outside of the sausage. The sausages may have a lighter or darker tone when browning and not all of the sausages will brown the same. When you cut open your sausage, there should be no sign of pink meat and the juices should be clear in color. If you are unsure if your sausage is thoroughly cooked, return it to the oven for another 5 minutes and then test it again..


Panaskan oven hingga suhu 400 derajat Fahrenheit (200 derajat Celcius). Atur ikan kod di loyang yang sudah disiapkan. Bumbui filet. Masak selama 15 sampai 20 menit. Sajikan dengan cairan yang tersisa dalam oven.

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Meanwhile, prepare a 13- by 9-inch (33- by 23-cm) baking dish by coating the bottom with nonstick cooking spray. You could also line the baking dish with nonstick aluminum foil or parchment paper, but doing so may make it more difficult to spoon out the juices after you finish cooking the fish. Place the cod fillets in your prepared baking dish, positioning them so that they sit in a single layer. Do not stack the fish in multiple layers. Doing so may prevent the fish from cooking evenly. Drizzle the lemon juice and olive oil over the cod fillets evenly. Finish by sprinkling the seasoning blend over the fish.  If you do not have seasoning blend on hand or would prefer a different spice, you can replace the seasoning blend with something else. Try 1/2 tsp (2.5 m) each salt and ground black pepper, 1/4 tsp (1.25 ml) garlic powder and 1 tsp (5 ml) dried parsley, or 1 tsp (5 ml) paprika. For more even flavor, season both sides of the cod fillets. Place the cod fillets in the oven and cook until the fish begins to brown and can be flaked easily with a fork. If using frozen fish fillets instead of fresh or thawed, add another 5 to 10 minutes to the overall cook time. Remove the cod fillets from your baking dish and transfer them to individual serving plates. Use a spoon or pastry brush to drizzle the pan juices over the plated cod.


Panaskan oven ke pengaturan yang paling rendah. Tempatkan rak kawat (cooling rack) ke dalam loyang pemanggang. Keringkan irisan ubi jalar. Selesai.

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The ideal temperature for raw dehydration is 115 F (46 C) and below. You can also dehydrate sweet potato at 145 F (63 C). If your oven doesn’t go that low, you will have to keep a closer eye on the chips and adjust the dehydrating time. This can be used as a makeshift dehydrator that will allow air to circulate underneath the sweet potato pieces. Spread the sweet potato rounds out in a single layer on the cooling rack. Place the tray in the oven with the door ajar. Check on the chips every hour or so if your oven is hotter than 145 F (63 C). When they have reached the desired crispiness, remove them from the oven, cool, and store.  For an oven that goes as low as 115 F (46 C), dehydrate for 20 to 24 hours. For an oven that’s 145 F (63 C), dehydrate for about 12 hours. For an oven that doesn’t go lower than 175 F (79 C) or so, dehydrate for three to four hours. If they still need longer, continue dehydrating, but check on them every 15 minutes.


Panaskan oven ke suhu 177°C. Siapkan loyang. Pilih keju brie yang empuk dan buka bungkusnya. Tuang madu di atas keju. Pertimbangkan menambah taburan. Panggang keju brie. Dinginkan selama 5 menit, lalu sajikan segera.

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Open your oven and make sure that the baking rack is in the middle. Close your oven, turn it on, and set the temperature to 350°F (177°C). It will take 5 to 10 minutes for your oven to reach the right temperature. Place a sheet of parchment paper on top of a baking sheet. If you do not have a baking sheet, you can use an oven-safe glass or ceramic dish instead. Make sure that the dish is large enough to fit your brie. Look for a younger cheese, or for something that says "double cream" on the label; avoid anything that says "triple cream," as it may end up too runny when baked. If your cheese came wrapped in paper or plastic, you will need to remove the wrapper and discard it. Leave the white rind on the cheese. Baked brie is usually eaten by cutting a bit off with a knife and spreading the softened cheese over a cracker. You can make a dip-able baked brie by cutting the top part of the rind off. Leave the sides and bottom of the rind intact; they will hold the cheese together while you bake it. You will need 2 to 3 tablespoons of honey. Make sure that it is the translucent, runny type. You can also cut the cheese in half, so that you end up with two thin circles. Spread your honey (and other ingredients if you wish) on top of the bottom circle. Then, place the top circle back down on it—just like making a sandwich. Instead of using honey, you can also use maple syrup, agave nectar, fruit jam, or fig spread. You can make your brie even more unique and flavorful by adding some toppings. If you cut your brie in half, you can place these toppings in between the two slices with the honey. Place the toppings over the honey. Here are some suggestions and combinations:  A few sprigs of fresh thyme and a handful of chopped walnuts. A few sprigs of fresh rosemary and a handful of chopped walnuts. Before you place the brie into the oven, add a few sprigs of thyme. After you take the brie out of the oven, top it with some quartered figs.  Substitute the honey for maple syrup instead, then add brown sugar, a handful of...