Разморозьте ребра в течение дня в холодильнике. Смешайте маринад. Налейте маринад в герметичный полиэтиленовый пакет. Положите пакет в холодильник на 4 часа. Достаньте ребра из холодильника и пакета. Нагрейте две столовые ложки оливкового масла в жаровне на среднем огне. Переложите ребра на блюдо. Нарежьте лук, две большие моркови и два стебля сельдерея. Положите ребра в жаровню. Накройте жаровню крышкой. Достаньте ребра из жаровни. Доведите оставшуюся жидкость до кипения и варите, пока ее количество не уменьшится в два раза.

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Make sure they have enough time to defrost. You don't want to defrost tougher pieces of meat, like this, in the microwave. There are several marinades that work well with short ribs, including red wine, dark beer and Asian-style ribs. If you're using the red wine marinade above, mix together the red wine, beef broth, garlic, tomatoes, bay leaves, black pepper and thyme. Place your defrosted beef flanken ribs in the bag. Seal it and flip the bag several times to coat the meat. The longer they marinate, the more intensely flavored they will be. Pat them dry with some paper towels. Reserve the marinade. Dry beef will brown better. of olive oil in a Dutch oven on medium heat. Place the flanken into the heated pan to brown. Brown for three minutes on each side. Remove all but two tbsp. of oil from the pan. Toss them in the Dutch oven and sauté them in the oil until browned. Loosen any brown bits with your wooden spoon. Pour in the reserved marinade. Heat until boiling. Reduce the heat to a simmer. Cook at this low temperature for one and a half hours to two hours. Set them aside and keep them warm. Separate the fat if possible, or use the full-fat reduction as sauce. Serve immediately.


Разница между софтболом и бейсболом. Разница между медленной и быстрой подачей. Правила. Позиции.

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Softball and baseball are variations of the same game. The primary difference is that a softball is pitched underhand, while a baseball is pitched overhand. As the name implies, there is also a difference in the balls used.  Softballs are larger and a bit heavier than baseballs. Softballs are less dense and slightly softer than baseballs. Softballs are typically white but may be colored neon green or yellow in the interests of visibility (especially at night). Softball fields are typically smaller than baseball fields (because batted softballs don't travel as far as baseballs). Softball games last for seven innings instead of the nine innings typical of higher-level baseball games.  The bats used in softball are a little shorter and have a wider barrel than the bats used in baseball. There are two types of softball competition, with slight differences between them. Both follow the same general rules.  Slow-pitch is typically coed, and, as the name suggests, the ball is pitched by lobbing it in a high, slow arc toward home plate.  Fast-pitch is played primarily by women and features very quick pitches with large wind-ups. Most softball games consist of seven innings, each with two halves. The first (or "top") half is when the visiting team bats. The second (or "bottom") half is when the home team bats. Each half-inning is played until the fielding team manages to put out three batters or baserunners.   The pitcher will pitch to a batter until one of four things happens:  The batter gets three strikes against him/her. A strike occurs when the batter swings at a pitch but misses it (or hits it foul with less than two strikes against him/her), or when the pitch passes through the strike zone but the batter does not swing at it. The pitcher throws four "balls," which are pitches that fail to pass through the strike zone and which are not swung at by the batter. In this case the batter "walks," meaning s/he is awarded first base.  The pitcher hits the batter with a pitch. In this case, too, the batter is awarded...


Разогните концы заколки в стороны так, чтобы у вас получился прямой стержень.

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Bend back the pin so that you have a long piece of metal wire. This will be your pick, and is inserted into the lock and used to move the pins out of the way. Strip off the rubber knobs on the ends, as they will only get in the way. You can do this with your teeth, or a pair of wire cutters if you have them.


Разогревайте карамель еще 1–2 минуты, помешивая через каждую минуту. Дайте карамели остыть несколько минут перед использованием.

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With each interval of cooking and stirring, the caramel will appear smoother and smoother. It's ready once you get all of the lumps out. If you have a powerful microwave, or if the caramel is melting quickly, work in 30-second intervals instead. If the caramel is still too thick for you, stir in more of your liquid 1 to 2 tablespoons (15 to 30 mL) at a time until you get the desired consistency. Pour any leftover caramel into a glass jar. Let it cool down to room temperature, then store it in the fridge for up to 3 months.  Add the liquid before the caramel cools. The caramel will harden a little in the fridge. Reheat it using your preferred method before using it again.


Разогревайте масло на среднем огне 4–5 минут и при этом помешивайте его. Разложите спагетти с соусом из пармезана и чеснока по тарелкам.

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Keep the butter mixture over medium heat and whisk it constantly. Keep cooking the mixture until the butter turns a rich gold color. It's important not to walk away while the butter is browning because it can burn quickly. Taste the pasta and add salt and pepper as needed. Sprinkle 2 tablespoons (7.6 g) of chopped fresh parsley leaves over the pasta. Then serve it immediately.  Refrigerate leftovers in an airtight container for up to 3 or 4 days. The butter and cheese may separate from the noodles the longer the pasta is stored.


Разогреем духовку до 232 °C. Начните с толстых кусков стейка. Вытрите стейк со всех сторон насухо. Посолите мясо. Налейте в чугунную сковороду масла и начинайте нагревать ее на сильном огне.

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You'll want a very hot oven to cook the perfect steak. Steaks that are an inch to an inch and a half thick work best for this method. That's because thicker steaks get more time to develop a wonderful outer crust before the inside cooks. Generally speaking, the thinner the steak, the quicker it becomes as dry and hard as it cooks. Excess moisture left on steaks will cause them to steam, not sear.Take a paper towel and wick away any moisture that's present on your steak. There are several opinions about how and when to salt your steak.  If you don't have a lot of time on your hands, salt your steak immediately before you place it in the pan. Salt draws moisture from the inside of the steak to the outside.  If you have more than 45 minutes to spare, try salting the steak three quarters of an hour in advance. The salt will draw salt out to the surface of the steak, but after 30 to 40 minutes, the steak will draw back the salted moisture in a process called osmosis. This gives the steak a wonderful taste and, some say, actually tenderizes it. The steak will start off over the burner, but the bulk of the cooking will be done in the oven. This method is used by chefs, cooks and restaurateurs the world over.  Use a neutral oil such as pine nut or canola oil instead of a pungent oil like olive oil. This helps respect the natural intensity of the steak's flavor.  You'll know the pan is ready to cook with when the oil starts smoking.


Разогрейте ¼ стакана (45 граммов) яблочного пюре. Добавьте пакетик желатина. Добавьте 1–2 щепотки какао-порошка. Снимите сковороду с огня. Добавьте немного овсяных хлопьев и каши, чтобы придать массе нужную текстуру. Выложите получившуюся массу на тарелку. Подождите несколько часов, чтобы смесь остыла.

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Pour the applesauce into a small pan, and place it on the stove. Turn the heat up to low or medium. Wait for the applesauce to get hot enough to make steam. Any type of applesauce will work. If you can't find any, try baby food. Don't use flavored gelatin, like Jello, or the vomit may change color. If you only have Jello at home, try yellow or orange. It will give you a more natural color. Give the vomit another stir. Sprinkle it over the contents in the frying pan and stir. This will help give the vomit some color. If you can't find any cocoa powder, you can use hot chocolate mix or even a pinch of dirt. Set it down onto a trivet or folded towel so that you don't ruin the counter. You will need a small handful of each. Give the vomit another stir to mix everything in. If the cereal has large flakes, you can crumble them with your hands first. If you don't have Raisin Bran or Cornflakes, you can use another type of brownish, flaky cereal. Granola is a great one! Use a spatula to move the vomit from the pan to a plate. Spread it around into a vomit shape with a spoon. If you want to, you can add more oatmeal or crushed cereal on top. Don't get too carried away! After that, you can take the vomit off the plate with a spatula and put it somewhere to gross someone out.


Разогрейте гриль на среднем огне. С помощью кулинарной кисти смажьте поверхность очищенного початка тонким слоем оливкового масла. Положите кукурузу на решетку гриля. Подавайте как пожелаете.

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Meanwhile, remove the husks and silks from your ears of corn.  If using a gas grill, set all the burners to medium-high heat and allow the grill to preheat for 5 to 10 minutes. If using a charcoal grill, allow a thick layer of coals to burn until white ash begins to form over the surface. Husk the corn by snapping off the stem and pulling it over the length of the corn, thereby removing the husk attached to the stem. Peel away the rest of the husk with your fingers. Rinse the ears under running water to remove most of the loose silks. Use a basting brush to apply a thin coat of olive oil to the surface of each ear of corn. Use no more than 1 Tbsp (15 mL) olive oil per ear. You could also use melted butter instead of olive oil. Cook for 6 to 10 minutes.  Turn the corn occasionally to ensure even cooking and prevent burning. The corn is done once the majority of the kernels begin to brown lightly. It will also be charred in some spots, especially near the smaller kernels. Remove the corn from the grill and transfer each ear to a serving platter. Let cool until you can handle it comfortably with your bare hands. Butter and salt are frequently served with corn, but if you used butter on the corn before grilling it, you may find that you do not need to add more.


Разогрейте духовку

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


Разогрейте духовку в режиме гриль. Слейте жидкость и промойте рыбу. Перемешайте все ингредиенты. Сделайте сэндвичи. Поджарьте сэндвичи.

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


Разогрейте духовку до 160 C, если она с вентилятором, то до 180 C, а если у вас газ, то включите 4. Смажьте маслом прямоугольную форму. Размягчите финики. Измельчите финики с бананами миксером. Смешайте тесто. Сложите яйца. Выложите тесто ложкой в форму. Выпекайте хлеб в течение 1 часа. Достаньте из духовки и дайте остыть перед подачей.

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Use a conventional 20 x 13cm tin or a muffin tin. Boil 200ml of water in a small pot. Add the dates and let them boil for 5 minutes. Drain the dates and save the sweet liquid in a cup. Add them to a food processor or blender with 100ml of the date liquid. Blend until completely smooth. Place the nuts, dried fruit, flour, spices and baking powder in a mixing bowl and stir until combined. Add the date and banana puree as well as the rum. Stir until the mixture has the consistency of batter. Beat them into the batter one at a time until just combined with the loaf batter. Use the back of the spoon to smooth the top of the batter. The loaf is ready when a toothpick poked into the center comes out clean, and the top is golden brown. Cut it into slices and serve with tea.


Разогрейте духовку до 175 °C. Разорвите ломтики хлеба на маленькие кусочки. Полейте кусочки хлеба растопленным сливочным маслом. Посыпьте изюмом. Отмерьте и смешайте взбитые яйца, молоко, корицу, сахар и ваниль в миске среднего размера. Вылейте смесь из миски по всему противню. Используя вилку или ложку, слегка прижмите хлеб. Выпекайте в течение 45 минут или до золотистого цвета. Нарежьте кусочками, подавайте теплым с орехами пекан или взбитыми сливками.

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Make sure the rack you'll be using is placed in the middle of the oven. Then, place them in a greased 8" square pan. To grease the pan, butter is preferable, but non-stick spray, olive oil (a non-flavored kind), or shortening work, too. You can also cube the bread into 1" pieces if you want a uniform, classic, make-no-mistake-about-it bread pudding. What kind of bread to use? Well, that's sort of up to you. But sourdough, French, brioche, Italian, or even sweet rolls will guarantee a delicious flavor. Try to get it spread as evenly as possible, because you want every bite to have a hint of buttery goodness. Mix it up in the pan a bit if need be to immerse all the pieces. If you're using raisins, of course! You can also use 1/2 cup of another dried fruit if raisins aren't your thing. But toasted nuts (pecans, anyone?) or even fresh fruit (like a chopped apple) are to die for, too. If you're looking for a twist, the zest of a lemon or orange or 1/4 cup rum or grand marnier could do the trick. What does "milk" really mean? It can mean anything from soy to 2% to a mixture of milk and cream, if you're feeling extra decadent. The thicker and creamier it is, sure, the fattier it'll be, but it'll also be more scrumptious, too. Make sure it gets everywhere! Mix it up a bit so all sides of the bread can sop up the flavor. This helps the bread absorb the mixture and to coat all bread pieces. Mix it up slightly to spread the mixture evenly. At this stage, you can opt to put the pudding in the fridge for up to an hour to give the flavor a chance to soak into the bread. However, if your stomach is rumbling now, it can be skipped. You'll know it's done when you insert a toothpick into it and it comes out clean. Let the bread pudding cool for 10-15 minutes. You can resist for that long, right? You can also top with milk or cream to make it extra gooey. Or keep reading for some extra delicious ideas!


Разогрейте духовку до 175ºС. Положите кукурузу на противень. Положите противень в духовку. Достаньте кукурузу из духовки.

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Preheating your oven will make sure that it is at a stable temperature and will cook the frozen corn evenly. Most ovens will take around 30-45 minutes to properly heat. Spread the frozen corn on an ovenproof tray and season. Season the corn with herbs and spices, or whatever you desire. You may need to break up frozen lumps of corn. Simply place a tea towel over the lumps and apply pressure with a small skillet or plate. Once the oven is heated and the corn seasoned, you can place the tray in the oven. Roasting times can vary depending on how cooked you would like the corn to be. The corn should be tender after 5 minutes, but you may need to cook it for about 15-20 minutes if you would like to see any color. Once the corn is cooked, remove the tray from the oven and allow the corn to cool slightly. Season the corn with any additional spices and leave it to cool for about 2-3 minutes. Once the corn has cooled, place the corn in a bowl or on a plate for serving.


Разогрейте духовку до 177 градусов. Вымойте и обрежьте рульку. Смешайте сливочное масло и зелень. Сделайте карманы в бараньей рульке. Заполните карманы смесью масла. Приправьте рульки. Положите бараньи рульки на сложенный лист алюминиевой фольги. В каждый пакетик добавьте овощи и вино. Закройте пакетики. Запекайте. Подавайте бараньи рульки.

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Wash the shanks and use a sharp knife to remove some of the larger fatty areas, but don't remove too much of the fat. It will render and contribute to the flavor of the final dish. Remove the leaves from the rosemary sprigs. Place the rosemary leaves, sage and butter in a blender or food processor, and process until fully blended. Season the mixture to taste with plenty of salt and pepper.  If you like thyme, add the leaves from two sprigs of thyme as well. Add extra rosemary or sage according to taste. Use a sharp knife to slightly separate the meat from the bone at the base of each lamb shank. Put your finger into the holes you've created to make a small pocket in each shank. Don't completely remove the meat from the bone. Just separate it enough to create a little pocket. Divide the mixture between the four shanks, using a spoon to stuff it deep into the pockets. As the shanks bake, the butter will melt and flavor them from the inside out. Rub the outside of each lamb shank with olive oil and season with salt and pepper. Tear off four large pieces of aluminum foil and fold each one in half. Place one lamb shank in the middle of each piece of foil. They should each be in an upright position, with the bones pointing up. Gather the edges of the aluminum foil around the shank and toward the bone, so that each shank is sitting in a sort of bowl shaped from aluminum foil. Make sure you use enough foil so that it won't rip. You need enough to gather the ends over the bone before putting the packets in the oven. Divide the vegetables evenly among the packets. Divide the garlic cloves evenly among the packets, too. Finally, divide the wine evenly among the packets, pouring a few glugs into each. Twist the aluminum foil around the bones so that each packet is tightly sealed. Arrange them on a baking sheet so they won't drip as they bake. Place the baking sheet in the oven and bake the packets for 2 1/2 hours. Check the meat to make sure the lamb shanks are soft and fall-apart tender; if not, return to the oven for a...


Разогрейте духовку до 180 °C и промойте неочищенные орехи. Подержите кедровые орехи в солевом растворе в течение 30 минут, чтобы усилить их вкус. Застелите противень пергаментной бумагой и разложите на нем орехи. Жарьте кедровые орехи в течение 10–20 минут. Охлаждайте кедровые орехи в течение 20 минут. Поколите кедровые орехи с помощью скалки.

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Put as many unshelled pine nuts as you want to roast into a colander or fine mesh strainer. Rinse them with cold water and then discard any that are discolored or cracked. You can purchase unshelled pine nuts at local health food stores, grocery stores, or online. If you'd like to make slightly salted pine nuts, similar to salted sunflower seeds, stir 1/4 cup (60 g) of sea salt into 2 cups (470 ml) of water until the salt dissolves. Stir the pine nuts into the bowl with the solution and let them soak while the oven preheats. If you don't want salty pine nuts, you can skip this step. Tear a sheet of parchment paper and lay it on a rimmed baking sheet. If you soaked the pine nuts, drain them. Then spread your pine nuts on the baking sheet so they're in a single layer. If you don't have parchment paper, you can roast the pine nuts directly on the baking sheet. Put the baking sheet in the oven and roast the pine nuts until they begin to pop. Stir the pine nuts after 10 minutes and leave them to cook for another 10 minutes if they haven't popped. If you soaked the pine nuts in a salt solution, it may take closer to 30 minutes of total roasting time before the pine nuts are done. Turn off the oven and remove the pine nuts. Transfer the pine nuts to a cold baking sheet or lift up the sheet of parchment paper and set it on a wire rack. Leave the pine nuts to cool completely. Keep the pine nuts in a single layer as they cool. Spread the cooled pine nuts onto a clean dish towel and fold the towel over so the pine nuts are covered. Press down on the pine nuts with a rolling pin. You should hear the shells cracking. Then fold back the towel and pick the toasted pine nuts out of the shells. Enjoy the toasted pine nuts right away or put them in an airtight container. Store them at room temperature for up to 1 week or refrigerate them for up to 6 months.


Разогрейте духовку до 180 градусов Цельсия. Положите тыкву на противень. Запекайте в течение 60 минут. Достаньте из духовки и разрежьте пополам. Приправьте тыкву и подавайте.

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Prepare a baking sheet with shallow sides. You do not need to grease the baking sheet, but if desired, you can spread a layer of nonstick aluminum foil over the bottom to prevent the squash from sticking to the pan.    Use a sharp knife to prick the squash in several places. Each prick should be between 1 and 2 inches (2.5 and 5 cm) deep, and the pricks should be roughly 3 to 4 inches (7.6 and 10.2 cm) apart.    The squash should be tender enough to easily stick a fork into. Leave the squash uncovered as you bake it.    Allow the squash to cool slightly before cutting it in half lengthwise.  Wait at least 10 to 15 minutes after pulling the squash out of the oven. Otherwise, it might be too hot for you to handle, and you could end up burning your fingers.     Use a serrated knife to split the squash open from top to bottom.     Dig out the seeds and stringy fibers with a metal spoon or melon-baller.    Sprinkle it with salt and pepper, to taste.  Use as much salt and pepper as desired. If you are uncertain about how much to use, start with 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) pepper per half.     If desired, you can also drizzle the halves with melted butter or a little olive oil.     For a tangier twist, consider drizzling the squash with lime juice.     To make the squash easier to serve, you may wish to cut the halves in half again, ultimately dividing the squash into quarters.


Разогрейте духовку до 190 °C. Выпекайте 10-15 минут. Переверните и продолжайте выпекать. Дайте им немного остыть.

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Prepare two large baking sheets by lining them with parchment paper or wax paper.  Strictly speaking, chin chin should be fried and not baked, so you cannot get a fully accurate taste by baking them. These baking instructions will give you something as close to the traditional taste as possible, though, and are a decent alternative if you are looking for a healthier, oil-free method of cooking the chin chin. Avoid using aluminum foil. If necessary, though, nonstick cooking spray can be used  instead of the parchment paper. Place the chin chin pieces on your baking sheets in a single layer. Transfer the pans into your preheated oven, then bake until the tops begin to turn slightly golden. Make sure that the pieces are kept to a single layer and are not touching. The pieces will stick together if they touch while baking, and they will not cook evenly if they overlap one another. Flip the pieces over using a spatula. Continue baking them for another 15 to 20 minutes, or until both sides have become golden brown. Remove the chin chin from the oven when done and allow them to cool slightly for 3 to 5 minutes on the baking sheet. The pieces should not be allowed to cool completely. You simply want them to be cool enough to handle.


Разогрейте духовку до 200 °C (400 °F). Порежьте тыкву вдоль. Смажьте тыкву маслом. Добавьте приправы по вкусу. Запекайте тыкву. Поделите на четыре части и подавайте.

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Scoop out the seeds and pulp as you would a pumpkin and discard, then place the squash on a baking sheet, flesh-side up. Brush each squash half with melted butter, mopping the cavity of each squash liberally. You can also use olive oil instead of butter, or a mixture of both. The beauty of butternut squash is how adaptable it is to various spices and seasonings. Here are a few suggestions:  Brown sugar and cinnamon: add from one teaspoon to one tablespoon (to taste) brown sugar to each squash section, then sprinkle ground cinnamon over all. Salt and pepper: Add fresh-ground pepper and salt to each squash, to taste. This is very simple, and very delicious, enhancing the natural sweetness of the squash. Ras el hanout. Visit your local spice market, and pick up some of this versatile Moroccan blend of up to 30 herbs and spices. Sprinkle it liberally over the buttered squash, and add salt and pepper as desired—though it's not necessary. Pop your prepared butternut into the oven, and let roast for 25 to 30 minutes, until a fork inserted into the thickest part meets no resistance. Divide the squash lengthwise again, and serve with grilled stuffed pork chops, roasted chicken, or all by itself.


Разогрейте духовку до 200 °C. Разложите колбаски на противне. Выпекайте до полной готовности блюда. Подавайте колбаски теплыми.

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Meanwhile, prepare a shallow baking pan or baking sheet by lining it with parchment paper.  The parchment paper prevents the sausages from sticking while also absorbing some of the excess fat that renders off during the cooking process. If you cannot use parchment paper, place a metal cooling or baking rack on top of the baking sheet instead. The rack will allow the excess fat to drip off during the cooking process, preventing the sausages from baking in that fat. Line up the sausages on the baking sheet, arranging them in a single layer and leaving at least 1 inch (2.5 cm) of space between them.  You can cook breakfast sausage links and breakfast sausage patties using this method. The exact baking times may vary, but the overall process should remain the same for both types. Roll breakfast sausage can be cooked using this method, as well. Slice the roll into 1/2 inch (1.25 cm) patties and treat those patties as you would treat the pre-formed version. Place the sausages in the preheated oven. Cook sausage patties for 15 to 16 minutes; cook sausage links for 20 to 25 minutes.  Both links and patties should be turned once halfway through the cooking process to promote even browning on both sides. When ready, the sausages should be browned throughout and the juices should run clear. The internal temperature at the center of each portion should be a minimum of 160 degrees Fahrenheit (70 degrees Celsius). Remove the sausages from the oven and transfer them to individual serving plates. Enjoy them while they're still hot.  If the sausages are still too greasy for your liking after removing them from the oven, you can blot away any excess grease using clean paper towels. Any unused sausage can be refrigerated for 1 or 2 days, or frozen for up to 1 month.


Разогрейте духовку до 200 °С. Слейте и промойте консервированный горох. Аккуратно удалите кожуру с нута. Обваляйте горох в оливковом масле. Распределите нут на подготовленный противень. Жарьте до золотистого цвета и хрустящей корочки. Приправьте по желанию и наслаждайтесь.

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Prepare a baking sheet by spraying it with nonstick cooking spray. You could also grease the baking sheet with shortening or cover it with a layer of aluminum foil or parchment paper. Pour the contents of the can through a strainer to separate out the liquid. Rinse the chickpeas, still in the strainer, under running water for 30 to 60 seconds.  You could also drain the liquid from the beans using the lid of the can. Partially crack the lid open just enough so that liquid can escape but chickpeas cannot. Tip the can over a sink and let the liquid drain out through this gap. Drain out as much liquid as possible before opening the lid all the way. You can also add water to the drained can and swish it around to help rinse the beans. Place the lid over the can so that there is a small gap and pour out the rinsing water through this gap. Note, however, that proper rinsing through a strainer is still the recommended method. Lay the chickpeas out in between two layers of clean paper towels. Gently roll the chickpeas around with the top paper towel to remove any remaining, excess water and to peel off loose skins. Be careful as you press on the chickpeas, however, since you do not want to accidentally crush them by using too much force. Dump the chickpeas into a medium mixing bowl and drizzle the olive oil over them. Gently toss the chickpeas around with a mixing spoon or clean hands to coat them all in the oil. The oil will add flavor to the chickpeas, but it will also help them to develop a pleasant color and texture while roasting in the oven. Transfer the coated chickpeas to the baking sheet, spreading them out in a single, even layer. Make sure that the chickpeas are kept in a single layer. The beans need equal exposure to the heating elements in order to cook evenly. This should take about 30 to 40 minutes in your preheated oven. Pay close attention to the chickpeas as they cook so that you can remove them if they appear to be burning. Sprinkle the salt and garlic powder over the toasted chickpeas and toss them...


Разогрейте духовку до 200 градусов по Фаренгейту (90 градусов по Цельсию). Положите грудинку на противень. Добавьте воду в противень. Посыпьте мясо приправами. Заверните грудинку. Тушите грудинку до готовности(мясо должно стать мягким). Мясо должно немного постоять, перед подачей. <finished>

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


Разогрейте духовку до 200 градусов. Смешайте ингредиенты. Сформируйте фрикадельки. Приготовьте фрикадельки. <finished>

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Place the meat, the spices, the onion and garlic, the tomato paste, the egg and the breadcrumbs in a large mixing bowl. Mix all of the ingredients together using clean hands. Knead the mixture for several minutes until everything is thoroughly combined. Scoop some of the mixture into your hand and use both hands to roll it into a ball. Place the meatball on a nonstick or greased baking sheet. Continue making balls of the same size until you've finished forming the rest of the mixture into meatballs.  To make it easier to create balls of the same size, use a small ice cream scoop or a measuring cup. Use a pan with high sides to prevent the meatballs from rolling off. Place the baking sheet in the oven and cook the meatballs for 15-20 minutes, or until they are golden brown. Remove them from the oven and serve with  marinara sauce.


Разогрейте духовку до 200° C. Поместите сосиски на противень или сковороду. Подавайте хот-доги.

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This method of cooking hot dogs results in juicy, blackened hot dogs. They taste about as close as you can get to grilled hot dogs without the inconvenience of lighting up the grill. The hot dogs will drip as they release juices, so you may want to line the pan with aluminum foil for easy clean up. Carefully take the hot dogs out of the oven and place them on buns. Oven-roasted hot dogs pair wonderfully with chili and cheese. Scoop chili on top and sprinkle on some cheese, then serve the hot dogs with forks.


Разогрейте духовку до 204 градусов Цельсия. Полученную смесь натрите на мясо. Уменьшите температуру в духовке до 176 градусов Цельсия. Приготовьте соус. Нарежьте ягненка и выложите на тарелки.

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In a small bowl, combine the lemon juice, rosemary, garlic, salt, and pepper. Mix the ingredients together. Place the lamb in a baking dish and roast it in the oven for 30 minutes. Continue to cook the lamb for an additional hour (meat will be medium-rare). Allow the meat to rest for 10-15 minutes before carving and serving. Heat a skillet over medium-high heat, and then add the herbs, onions, and pan drippings. Mix in the chicken stock and wine, and continue to heat the ingredients until a sauce has formed. Scrape the bottom of the pan occasionally with a wooden spoon. Drizzle the herb sauce on top and enjoy!


Разогрейте духовку до 205 ° C. Добавьте сыр. Приготовьте пиццу.

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The oven should be piping hot before you start cooking the pizza. Sprinkle mozzarella cheese over the toppings. Layer it on thick if you like it that way, or add a thin layer if you're going for a lighter pizza. Use Cheddar if you like. Place the pizza in the oven and have it bake for about 20 minutes, or until the crust is golden brown and the cheese is melted. Remove it from the oven and allow it to cool for a few minutes before slicing.


Разогрейте духовку до 205 градусов. Приправьте батат. Приготовьте сироп. Проверьте батат. Добавьте сироп. Подавайте.

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Place the chopped yams in a roasting tray and toss them with oil, salt and pepper to thoroughly coat. Place a saucepan over a medium-high heat. Add the sugar, water, lemon juice, sherry, vanilla and maple syrup. Bring to a boil and simmer for 2-3 minutes. Remove from heat and set aside until the yams are done. Keep checking on the yams, making sure that they do not burn on the bottom by turning them over occasionally. At around 20-25 minutes, test them with a knife to see if they are cooked. The knife should enter easily without resistance. At this point, transfer them to the oven-proof dish. Pour the syrup over the sweet potatoes and return them to the oven. Let them warm through, giving the syrup time to caramelize. This should take about 25 minutes. Finally, remove from the oven. Your yams are almost ready for the table. All that is left is to sprinkle them with some toasted almonds. They will go well with turkey or ham.


Разогрейте духовку до 220 ° C. Выложите начинку.

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Do this well before you're ready to bake the pizza, so the oven has plenty of time to get quite hot. If your oven tends to run cool, turn the temperature up to 450°F (232°C).  If you're using a baking stone or pizza stone, place it in the oven so it gets preheated as well. If you're using a baking sheet, place it in the oven at this time. Spread homemade pizza sauce (or sauce from a jar) onto the crusts. Layer on your favorite toppings, making sure not to go overboard or the crusts won't get crisp. Finish by sprinkling on your favorite type of cheese.


Разогрейте духовку до 220 °C и застелите противень фольгой. Разогревайте картофель в течение 2–3 минут.

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Take a rimmed baking sheet and press a piece of aluminum foil across it. The foil will prevent the fries from sticking to the baking sheet. It's important to use a rimmed baking sheet so the fries don't slide off the sheet as you're moving them to the oven. Put the baking sheet into the preheated oven and let the fries heat up. If you're reheating skinny fries, check them once they've been in the oven for 2 minutes, but leave thicker fries in the oven for another minute.


Разогрейте духовку до 220 °C. Поместите противень с мясом в духовку. Запекайте мясо, пока оно не достигнет нужной температуры по всему объему. Дайте мясу постоять 10 минут после того, как достанете его из духовки.

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Keep the oven at a higher temperature to make the meat crispier and more firm. Start preheating your oven as you prepare the meat so that that it’s ready when you’re ready to start cooking. If you want tender meat that “falls off the bone,” keep your heat around 300–350 °F (149–177 °C). It will take longer to fully cook at lower heat. Before placing the meat on the baking pan, oil it with cooking spray or your choice of cooking oil so the meat doesn’t stick to it. Add the meat, then place the pan on the center rack of the oven and close the door.  If you’re cooking a full chicken, find a pan with an attachable wire rack. Place the chicken on the wire rack so heat can evenly cook all sides of the bird and makes the skin crispy.  Avoid opening the door while the meat is cooking. Each time you open your oven, heat escapes and cooking your meat will take even longer. Cooking time depends on the size and type of meat you’re making. A smaller portion of meat will take around 30 to 40 minutes, but larger cuts or full roasts could take up to a few hours.  Chicken breasts will take 20 to 30 minutes to cook, but a full chicken will take around an hour and a half.  Cook steaks for 15 to 20 minutes in the oven.  Pork roasts vary on the cut you’re cooking, but it usually takes between 15 to 20 minutes per 1 lb (0.45 kg).  Check the temperature after the first 30 minutes, and then every 15-20 minutes afterward. Don’t cut into the meat immediately after you pull it out of the oven or else the juices will run out and your meat will start to dry. Leave the meat to rest in the pan on the stovetop before cutting into it.


Разогрейте духовку до 220 °С. Смешайте сухие ингредиенты в большой миске. Смешайте жидкие ингредиенты вместе. Смешайте жидкие и сухие ингредиенты.

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


Разогрейте духовку до 220°C.

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Sweet potatoes and yams are forgiving vegetables, so you can cook them at temperatures ranging from 375-450°. This means you can place them in the oven while  you cook other food.


Разогрейте духовку до 230 °C с решеткой на верхней полке. Смажьте ломтики хлеба сливочным маслом с одной стороны.

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Check that one of the racks inside your oven is in the top position so your grilled cheese cooks thoroughly. Turn the oven on to 450 °F (232 °C) and let it heat completely while you prepare your sandwiches. Once the oven is up to temperature, you can cook your sandwiches. You can also use a toaster oven if you don’t want to heat up your regular oven. Choose your favorite type of bread to use for your sandwich. Use 2 slices of the bread and spread room temperature butter on 1 side of each slice. Spread the butter to the edges of the slice to help get even browning and prevent them from burning.  Soften the butter if you don’t have any at room temperature so you don’t rip pieces off of your bread. Alternatively, you can spread mayonnaise on your bread instead of butter.


Разогрейте духовку до 230°C. При желании очистите баклажан от кожуры и нарежьте нужными размерами. Обжаривайте баклажаны около 20 минут или до полной готовности.

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


Разогрейте духовку до 350 градусов по Фаренгейту (180 градусов Цельсия). Разрежьте курицу на тонкие ломтики. Смешайте все специи вместе. Перемешайте курицу в маринаде и оставьте. Быстро обжарьте курицу. Меж тем, разогрейте сушилку до 145 градусов по Фаренгейту (63 градуса Цельсия). Разложите ломтики на дегидраторе. Высушите мясо в течение 5 - 7 часов.

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


Разогрейте духовку до 350 градусов. Разделите тесто. Сверните тесто. Надрежьте сверху. Положите тесто на бумагу для выпекания. Выпекайте в течение 30 минут. <finished>

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Roll it out or press it into a circular shape, like a pizza crust. Use a knife to cut the dough in half, so you have two half-moons of dough. Place one piece of dough in front of you so that one of the corners is pointing toward you. Pick up the corner and roll the dough away from your body, like you would a jelly roll. Roll it all the way up until you have a loaf. Repeat with the other piece of dough. If you don't want a rolled loaf shape, you can divide and shape the dough any way you want. Make traditional loaves, dinner rolls, pizza crust, or any other shape you like. Use a knife to make a few slits in the top of each loaf. This helps the bread cook more evenly. A cookie sheet works great, or you could nestle it into a loaf pan. It's ready when the top looks slightly golden brown. Serve it with butter and jam or alongside soups and stews.


Разогрейте духовку до 400 ° F ( 204 ° C) . Выпекайте 8 Russet картофелин в духовке. Достаньте картофель из духовки. Разрежьте каждую картофелину вдоль. Поместите картофель в духовку. Достаньте серединку картофеля. Растопите 3 ст. л. несоленого сливочного масла в микроволновой печи. С помощью кулинарной кисти нанесите масло по всем картофельным шкуркам. Приправьте солью и перцем. Поместите картофельные шкурки  на противень. Поставьте противень в духовку на 3-5 минут. Достаньте картофель из духовки. Распределите  1 ½ чашки салата из тунца равномерно по кожуре картофеля. Посыпьте 1 ½ чашки тертого сыра Проволоне над салатом из тунца. Поместите картофельные шкурки в печь на 4-5 минут. Блюдо готово к подаче.

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After you wash the potatoes, use a paper towel to cover them in non-fat cooking spray and place them on a baking tray. It should take 45-60 minutes to bake the potatoes. You can test them by poking them with a fork. Wait at least 10 minutes for them to cool down. Use a knife to cut one long slice through each potato to separate it in two.  Leave just a quarter inch of potato flesh on the potato to make the skins a bit more sturdy. Place it in a microwave-safe covered bowl and melt it for 30-45 seconds until it has a liquid consistency. Make sure to cover the bowl or the cheese will splatter. This will make the potatoes more crispy and will keep them from burning. Add salt and pepper to the skins, to taste. Make sure they're evenly spaced and are not touching. Watch them closely so they don't burn. Halfway through the cooking process, you can flip them over so both sides of the skins are evenly crisped.  Scoop the salad into the potato skins with a spoon.  Keep them there until the tuna is warmed and the provolone cheese is melted and bubbling. Keep an eye on the skins to make sure that the cheese doesn't burn. Wait 2-3 minutes for the skins to cool off and enjoy them as a snack or even as a main course.


Разогрейте духовку до 400 ° F ( 204 ° C). Выпекайте 4 крупные картофелины в духовке. Достаньте картофель из духовки. Разрежьте каждую картофелину вдоль. Достаньте внутреннюю часть картофеля. Смешайте следующие ингредиенты. Заполните смесью половинки картофеля. Поместите шкурки на большой антипригарный противень. Посыпьте измельченным постным беконом из индейки и нежирным тертым сыром чеддер равномерно по смеси. Поместите шкурки в духовку. Достаньте картофель из духовки. Посыпьте шкурки  нарезанными кубиками помидорами и зеленым луком. Блюдо готово к подаче.

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After you wash the potatoes, use a paper towel to cover them in non-fat cooking spray and place them on a baking tray. It should take 45-60 minutes to bake the potatoes. You can test them by poking them with a fork. Wait at least 10 minutes for them to cool down. Use a sturdy knife to do this. Use a big spoon to scrape out the insides of each potato wedge, leaving only a thin layer of potato over the skin. Place 1 tsp. chili powder, ½ tsp. salt, 1 tsp. olive oil, and ½ tsp Tabasco sauce in a small bowl. Stir the mixture until all of the ingredients are combined.  Put them on the sheet in a single layer, so that they aren't touching.  Bake the skins and the mixture until the potatoes and mixture are crisp and brown. Check in on the potatoes to make sure the cheese hasn't burned. It should take about 15 minutes for the skins to finish baking. Let the skins cool for at least five minutes. This will add a fresh and crunchy kick to the baked potato skins. Serve the skins with 1 tsp. of low-fat sour cream each.


Разогрейте духовку до 425 º F ( 218 º C). Смешайте муку с содой. Добавьте остальные ингредиенты. Смешайте муку и соду с остальными ингредиентами. Подготовьте форму для выпечки 10- 12 кексов. Заполните каждую чашу в форме на 2/3 тестом. Выпекайте в течение 16-18 минут. Подавайте.

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Combine 2 cups of self-rising flour and 1/2 tsp. of baking soda together in a bowl. Mix well. Combine 1 cup of milk, 1/2 cup of mayonnaise, 1/2 cup of finely chopped cooked ham, and 1/2 cup of shredded cheddar cheese together in a bowl. Combine the flour and baking soda with the rest of the ingredients. Stir until the dry ingredients have moistened. If you don't have muffin cups or don't want to use them, just grease the tray a bit. This will give the muffins enough room to expand. After 12 minutes, insert a toothpick to see if it comes out clean. Once it does, the muffins are done. Let the muffins cool on the pan and then transfer them to a wire rack. Enjoy these muffins as a tasty breakfast treat.


Разогрейте духовку до 95 °С. Разложите цуккини лапшу на противне. Пусть цуккини лапша "потеет" в духовке. Выжмите избыток влаги.

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


Разогрейте духовку до 200 °C и смажьте противень. Выложите соцветия цветной капусты на противень и запекайте 20–25 минут. Готовьте соцветия 3–5 минут.

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Spray the rimmed sheet with nonstick cooking spray or line it with a piece of aluminum foil. If you don't have a baking sheet, use a large roasting pan. Arrange the florets so they're in a single layer and put the sheet in the oven. Roast the cauliflower until it's tender when you poke a piece with a fork. As the cauliflower cooks, the tops brown slightly. Return the sheet of cauliflower to the oven and roast the cauliflower until the parmesan melts. Remove the florets and serve them while they're hot. Store leftover cauliflower in an airtight container for up to 5 days.


Разогрейте духовку и подготовьте противень для выпекания кексов. Приготовьте тесто для кексов. Приготовьте тесто для кексов. Добавьте одну столовую ложку выбранной начинки в середину каждого кекса. Добавьте еще немного теста в формочки для кексов. Выпекайте кексы согласно инструкции в рецепте. Подождите, пока кексы полностью остынут, прежде чем украшать их верхушку.

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Preheat the oven to the temperature specified on your recipe. For most recipes, this will be around 350°F (177°C), but yours may be different. Next, insert cupcake liners into your cupcake pan. This method is recommended for chocolate and jam fillings. It is not recommended for frosting, pudding, or cream fillings. You can make the cupcake batter from scratch, or you can use a boxed mix. Follow the directions on the recipe closely. You can do this using an ice cream scoop, a sauce ladle, or a tablespoon. Save the rest of the batter for later. Jam or jelly would work the best for this. You can also try melted chocolate. Whipped cream or frosting are not recommended, however, because they will melt. This amount is for standard-sized cupcakes. If you are making mini cupcakes, try ½ teaspoon instead. Add enough batter until they are about two-thirds to  three-quarters of the way full. Do not over-fill the liners, or the cupcakes will overflow. Most cupcakes will be ready in about 20 minutes, but your recipe may be different. Read the directions, and bake the cupcakes according to that. Allow them to cool in the pan for about 5 minutes first, then take them out of the pan. Allow them to finish cooling on a wire rack before frosting them. You can frost the cupcakes with buttercream frosting, chocolate ganache, or glace icing. Do not frost the cupcakes while they are still warm, or the frosting will melt.


Разогрейте духовку и приготовьте противень. Почистите и нарежьте картофель. Положите картофель на противень. Приготовьте заправку. Высушите брюхо и кожу. Надрежьте кожу лосося. Заправьте и нашпигуйте лосося. Запекайте лосося. Проверьте готовность рыбы.

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


Разогрейте духовку. Достаньте разогретый кокос и заверните его в полотенце.

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To use heat to help open the coconut, it’s important to ensure that your oven is warm enough. Set the temperature to 375 degrees Fahrenheit (190 degrees Celsius), and allow it to fully heat. When the coconut has started to crack, remove the baking sheet from the oven. Allow it to cool for two to three minutes. Next, wrap the coconut in a small kitchen towel or rag.


Разогрейте духовку. Жарьте спаржу вплоть до 8 минут. Подавайте спаржу горячей вместе с другими блюдами.

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


Разогрейте духовку. Запекайте спаржу 15–20 минут. Подавайте спаржу горячей или теплой.

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Set the oven to 425 °F (218 °C) and allow it to reach that temperature as you wash and prepare the asparagus. Roasting typically occurs at a higher temperature than regular baking, which is why you set the oven so high. Place the asparagus in the oven and roast it for up to 20 minutes. Flip the asparagus after 10 minutes using tongs or a spatula. The asparagus is ready when it’s still slightly crisp but tender enough to be pierced with a fork or knife. Remove the cooked asparagus from the oven. Use tongs to transfer it to a serving dish. If you like, you can finish the asparagus with a pat of butter, some fresh herbs, a squeeze of lemon juice or balsamic vinegar, or Parmesan cheese. The asparagus can be eaten fresh out of the oven, or you can leave it to cool down before digging in. Leftover asparagus can be stored in an airtight container in the refrigerator for up to a few days.


Разогрейте духовку. Запекайте. Подавайте.

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


Разогрейте духовку. Нафаршируйте птицу. Смажьте птицу растительным или сливочным маслом. Обжаривайте птицу при высокой температуре около 15 минут. Позвольте мясу остыть.

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While you do want to roast your pheasant at a lower temperature, you want to start off with a hot oven to help sear and crisp the outside. Preheat your oven to 500 F (260 C). Like with a turkey, you can choose to stuff the cavity of the pheasant or leave it empty. However, stuffing will give it more flavor, and help keep the bird moist.  Popular stuffing items for pheasant include chopped onions and chopped apples. Use an entire apple, an entire onion, or half of each. You can also use a chopped bell pepper and carrot as stuffing, or about one cup of other vegetables. Don't stuff the bird to the point that it's bursting. Place the bird in a roasting pan with the breast facing up. Use about two tablespoons of butter or oil to coat the skin of the bird. This will make the skin nice and crispy. For added flavor, cover the oil in a light dusting of herbs and spices, such as rosemary, pepper, thyme, or sage. Don't use more than a teaspoon (5 g) of seasoning, as too much can ruin the delicate wild flavor of the bird. This will give the outside time to get crispy without letting the meat inside dry out. The layer of oil will protect the skin from burning.  After 15 minutes, reduce the temperature to 350 F (177 C) and continue cooking for 30 to 45 minutes. If you have a meat thermometer, you want the bird to reach an internal temperature of between 155 and 165 F (68 and 74 C). When the pheasant comes out of the oven, leave it for five to 10 minutes before cutting and serving it. This helps to seal the juices inside the meat, and will prevent it from drying out.


Разогрейте духовку. Оберните противень фольгой. Положите бекон на завернутый в фольгу противень. Запекайте бекон в течение 15-20 минут. Закончите готовить.

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Set your oven to 400 degrees Fahrenheit (204 degrees Celsius) and let it preheat for about ten minutes. Place an oven rack in the lower third of the oven. If you’re baking two sheets of bacon, place the oven racks in the bottom half of the oven. This will help the bacon cook evenly. Line the entire sheet, including the sides. This will prevent bacon grease from sticking to the surface and it will be easier to clean up. Choose a baking sheet with a lip that’s at least half an inch tall (1.27 cm) to keep bacon grease from dripping off the pan. Bacon is a greasy food, so there’s no need to spray the foil with cooking spray.  If you like crispier bacon, place a foil-wrapped cooling rack on the baking sheet. In this case, glass and ceramic pans can also be used. You can use parchment paper instead of foil. Use a large sheet that covers the bottom and sides of the pan. Leave some space between each strip as crowded bacon will not get crispy. If you have too much bacon for one baking sheet, use two baking sheets or cook the bacon in batches. Otherwise, you risk cooking unappetizing, grease-saturated bacon. A standard 21”x15” baking sheet will fit about a pound of bacon. If you have smaller sheets, you may need more than one to cook a pound of bacon. Check the bacon periodically to monitor the cooking process and adjust the cooking time based on your own tastes. Your cooking time may also change depending on your oven as some ovens run slightly hotter or cooler than normal. Remove the bacon from the oven when it’s almost perfect. The bacon will continue to cook and get firm even as it cools.  If the pieces become submerged in grease, pour the excess grease off into a ceramic bowl.  Don’t pour off hot grease into plastic or glass bowls. Plastic bowls may melt and glass bowls may crack. Take the bacon off the baking sheet. Use cooking tongs or a fork to protect yourself from the hot bacon. Place it on a plate lined with two paper towels to soak up excess oil. Clean the baking sheet once it’s cooled completely. Remove...


Разогрейте духовку. Перемешайте ингредиенты. Выложите свою смесь. Приготовьте пралине. Подавайте ваши пралине.

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These pralines differ because you bake them instead of boiling them in a pan. Preheat your oven at 350 degrees. Put the oven rack in the middle position. Measure out all the ingredients into one bowl. Stir them until they are well blended together. The nuts should be completely covered in the mixture. This recipe is nuttier than others. If you want to have a more balanced ratio of candy to nuts, reduce the amount of nuts to 1 cup. Cover a baking sheet with parchment paper. Spoon all the ingredients from your bowl onto the baking sheet. Use a rubber spatula to remove any excess honey and sugar from the sides of the bowl. Spread the mixture into a thin layer. You can use aluminum foil if you want. Don't use wax paper because it will melt in the oven. Place the baking sheet onto the middle rack in the oven. Let the mixture bake for 8 minutes. Take the pan out of the oven. The honey and sugar should be melted and bubbling along the pan. Using a heat resistant spatula, stir the nuts into the mixture, coating them completely. Put the pan back into the oven for 3 more minutes. Take them out and stir them one more time. Put them back in the oven for three final minutes. Take the pan out of the oven. They should be darker now. Spread the nuts back into a single layer. Allow them to cool. Once they are completely cool, pull them off the parchment paper. They will start to break apart. Take the larger pieces and break them into smaller ones. You can use your hands or a knife. Serve and enjoy.


Разогрейте духовку. Сломайте крекер пополам. Положите половинки крекера на противень. Положите зефир и шоколад на крекеры. Разогрейте смор. Достаньте противень из духовки. Соберите смор и подавайте.

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


Разогрейте консервированный суп. Залейте лапшу быстрого приготовления кипятком. Приготовьте гороховый суп. Не готовьте консервированные продукты прямо в банке.

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Normally, you’d heat soup in a pan, but if all you have on hand is a kettle, that will work just as well.  Open the can of soup and pour the contents into the kettle.  If the soup is condensed, add water or milk in the volume recommended by the directions on the label.  Heat the soup for about 8 minutes on medium heat, then allow to cool for several minutes before consuming. Instant ramen is a tasty and quick noodle soup.  Put the noodle brick and the contents of the flavor packet into a bowl, boil some water in your kettle, then pour the water over the ramen until it covers the noodles.  Place a plate or cover over the bowl and wait about 5 minutes before eating. Place 200 grams (7.1 oz) canned chickpeas into one container, along with half of a red bell pepper (sliced thinly), and a handful of sliced sugar snap peas.  Add a tablespoon of soy sauce and and 1 or 2 teaspoons of ground coriander.  Cover your ingredients with boiling water and place a plate or lid over the container to keep heat in.  Wait about 2 minutes, then enjoy your tasty soup.  Add salt or pepper if you wish. For a smoother soup, put all the ingredients in a blender, then cover with boiling water.  Turn the blender on high for about 20 seconds. Pour canned food directly into the kettle before heating.  Heating canned goods directly in the can is unsafe, and can lead to harmful metals and chemicals leaching into your food.


Разогрейте масло до появления пузырей. Проделайте это со всеми остальными крылышками.

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If you have a thermometer, it should be about 350˚–375˚ Fahrenheit, or 175˚–190˚ Centigrade (Celsius). This is about equivalent to the  “Medium” to “Medium High” settings on your stovetop.


Разогрейте на сильном огне в большой сковороде или воке (круглая глубокая китайская сковорода с выпуклым дном маленького диаметра) одну столовую ложку растительного масла. Поместите в ту же самую сковороду лук и чеснок. Возьмите один лист теста и поместите его на разделочную доску (или на твердую поверхность). Возьмите тяжелую сковороду и заполните ее на 1 см растительным маслом. Обжаривайте около 3–4 роллов одновременно примерно в течение 1–2 минут.

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Place the ground beef in the skillet and cook thoroughly; get an all-around cooked/brown color leaving no pink. Remove pan from the heat and drain all the grease from the pan. Cook these for 2 minutes and then add the green onions, cabbage, carrots, and ground beef in the mixture. Cook these together and sprinkle pepper, salt, soy sauce, and garlic powder. Stir and then remove pan from heat again. Scoop up a good 3 tablespoons of the cooked mixture near one corner in a diagonally direction. Try to leave at least 1 1⁄2 inch (3.8 cm) space at both ends of the wrapper. Grab the corner nearest to the filling and fold it over the filling. Keep rolling and when you reach around the middle, tuck in both sides. Continue to wrap, but be sure to roll tight to keep everything in. When you reach the end, use a little water to seal the edge and then wrap it to create your roll. Use Saran Wrap or any plastic wrap to wrap each roll as you do the rest of the rolls. This is to keep the moisture in the roll. Heat the oil for about 5 minutes. Use the sides of the skillet to "slide" the rolls into the oil. When you use the sides, you're preventing oil from splattering when each piece hits it. Depending on how hot it is, you can also wait until the lumpia is golden brown. Place done rolls onto paper towels to drain excess oil. Serve immediately.


Разогрейте оливковое масло на большой сковороде. Добавьте спаржу и готовьте. В последнюю минуту приправьте солью. Снимите с огня и подавайте.

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Add the oil to the skillet before placing it on the stove. Heat the oil over medium-high heat for one to two minutes.  You can also use butter or another type of vegetable oil in place of the olive oil. Use a wok, if you have one available. A frying pan with low sides is better than one with tall sides. Dump the asparagus into the pan, adding the pieces slowly to prevent the oil from splashing on you. Cook, stirring constantly, for roughly 3 to 5 minutes.  Use a heat-resistant flat spatula to stir the pieces of asparagus. It is important to stir the asparagus to prevent the pieces from burning and sticking to the bottom of the pan. The asparagus should be tender-crisp when done. Stick a fork into the largest, thickest piece. If it goes through, the asparagus is ready. Do not allow the pieces to become soggy, however. with salt during the final minute. Sprinkle the pieces with salt and continue stirring to distribute the seasoning evenly. Turn the heat off and transfer the asparagus to a serving dish.  Use a slotted spatula or slotted serving spoon to drain away excess oil as you transfer the asparagus. Alternatively, drain the oil by pouring the contents of the pan into a colander. If you do not have a colander, hold the lid of the pan over the pan itself, leaving a small gap on one side. Pour the oil through that gap and into a sink.


Разогрейте плиту до 350 градусов. Накройте противень листом для выпечки, а сверху выложите перец Анчо и Пасилла. Пеките перец в течение 10 минут. Замочите перец. Удалите семена и ножки. Измельчите перец. Выложите пасту в миску и отставьте в сторону.

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There's no need to add oil. Remove them from the oven when they're fragrant. Place the ancho and papilla peppers in a large bowl and pour 2 cups of hot or boiling water over the peppers. Let the peppers soak for about half an hour. They're ready for the next step when they've become soft and pliable. Tug at one of the stems; if it loosens easily, the peppers are ready. Remove the stems from the peppers. Slice them lengthwise and scrape out all of the seeds. Place the peppers back into the bowl with the water, which now holds a lot of the peppers' flavor. Put them in the blender, along with the water, and blend on high until you have a smooth paste.


Разогрейте сковороду или гриль до высокой температуры. Кисточкой нанесите масло на обе стороны стейка или вылейте в сковороду 15 мл масла.

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A grill will give you a charred finish to the steak, while a sturdy frying pan will provide the most even cooking surface. Many chefs suggest either a non-stick pan or a cast-iron pan. The non-stick will allow you to use less oil, while the cast-iron pan has the most even cooking temperature. (15ml) of oil into the pan. Use olive oil or groundnut oil. When the oil starts to separate or a drop of water sizzles on the surface, it is ready for your meat.


Разогрейте сковороду на огне выше среднего. Не двигайте продукты хотя бы одну минуту. Измерьте температуру продукта.

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Allow the pan to heat for at least five minutes. By doing this, you’ll make sure the entire surface of the pan is equally hot. This will ensure your food cooks evenly. In addition, it’ll help you get good char/grill marks. Once you place the food onto your grill pan, you shouldn’t flip it or move it for about a minute. By leaving it in place, you’ll help create those sear/grill marks that add so much character to your food. If you’re cooking meat, you should take its temperature before you remove it from the pan. This way, you’ll make sure the inside of the meat has risen to minimum temperatures that will guarantee it is safe to eat. Without taking the temperature, you’ll simply be guessing about whether the food is done and safe.  Shellfish should be cooked to 145 degrees Fahrenheit (63 degrees Celsius). Poultry should be cooked to 165 degrees Fahrenheit (74 degrees Celsius). Beef, pork, veal, and lamb should be cooked to 145 degrees Fahrenheit (63 degrees Celsius). Ground meat should be cooked to 160 degrees Fahrenheit (71 degrees Celsius).


Разогрейте сковороду на плите. Смажьте сковороду.

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Place a medium skillet on the burner, and turn the heat to medium-low. Allow the pan to heat for about 5 minutes, so it’s fully preheated. Once the pan is preheated, it’s important to oil it so the eggs don’t stick. Spray the pan with nonstick cooking spray or add a pat of butter. If you’re using butter, let it melt completely before adding the eggs. It should take 1 to 3 minutes for the butter to melt completely.


Разогрейте сковороду при температуре выше среднего и промойте 2 филе лосося под холодной водой. Поместите филе на сковороду и готовьте 3–4 минуты. Накройте сковороду крышкой и готовьте 5–8 минут при среднем нагреве. Оставьте филе отдохнуть на 3 минуты перед подачей.

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Set a heavy skillet on the stove and turn the burner on while you get the salmon out of the freezer. Remove it from the packaging. Run cold water in the sink and hold the fillets under the tap until pieces of ice melt off of the fish. You can use a nonstick or cast-iron skillet. Lay the salmon into the hot skillet so they're flesh-side down. Keep the lid off of the skillet and cook the salmon over medium-high heat until the flesh has browned. You can carefully shake the pan a few times as the salmon cooks to loosen the salmon and keep it from sticking. Set the lid on the skillet so it traps moisture and prevents the fish from drying out. Then, turn the burner down to medium and cook the fish until it's flaky in the center. To ensure the fish is done, you can insert an instant-read thermometer to see if the fish reaches 145 °F (63 °C). Move the fillets to serving plates and get out side dishes while the fish rests. Try serving the pan-seared salmon with stir-fried vegetables, roasted potatoes, or wild rice. Refrigerate leftover salmon in an airtight container. You can store the fish for up to 3 to 4 days.


Разогрейте стопы с помощью разминки. Сядьте и наденьте туфли на каблуках. Встаньте ровно и постарайтесь найти равновесие. Сделайте пару маленьких шагов, не напрягая колени и бедра. Расправьте грудь и напрягите нижнюю часть живота. Ставьте одну ногу перед второй по время ходьбы. Потренируйтесь ходить перед зеркалом несколько раз. Тренируйтесь ходить на каблуках при любой возможности.

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Stretch out your toes and spread them wide, then rotate your ankles in small circles to the left and right. Point your feet and toes straight, then flex them so the toes are pointing straight into the air. A few easy exercises will loosen and strengthen the muscles that will be working when you walk in your heels. Take off your socks and strap your shoes onto your bare feet, or wear nylon stockings or pantyhose to help with a smoother fit. Some shoes will have a small strap with a buckle while others will simply be slip-on, so make sure to look at your shoes carefully before pulling them on. Focus on having good posture and keeping your spine straight, which will help with your balance. It might feel strange at first to have most of your weight thrust forward onto your toes. Don’t worry; wearing heels for the first time is weird for everyone, men and women alike! Relax and let yourself get used to the weight shift. Allow your knees to bend as you walk and turn out your feet slightly so your inner thighs are turning towards the front. Set the ball of your foot down first so that it touches the ground just before your heel. Let your hips relax and move naturally. Think about being flowing and graceful with your limbs and movements while keep your back straight. Pulling back your shoulders and keeping your chest high will help to counterbalance the weight shift onto the balls of your feet. Engaging your lower abs will help to stabilize your lower back. As a bonus, good posture will also help you feel confident in your new heels. This will help your hips roll naturally and prevent you from walking bow-legged. Remember not to cross your legs too dramatically as you step, though; that will throw you off balance, and look a bit strange! Simply focus on putting one foot right in front of the other. Keep an eye out for a few common mistakes of walking in heels, such as letting your ankles wobble from side to side or keeping your knees stiff, which will cause you to lean forward and have bad posture. You might also see...


Разогрейтесь и осторожно начинайте тренировку. Правильно растягивайтесь. Употребляйте жидкость.

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For your muscles to be limber and avoid injury during intense exercise, you must ease into your routine which gives them time to become warm and pliable. Avoid jumping right into a heavy or intense workout routine. Start with light exercises and gradually increase the intensity. For example, if you are weightlifting, don't start with your heavy weights: begin with easy repetitions of light hand weights before you begin intense bench presses. Stretching at the start and end of your workout will also help to get the lactic acid out of your muscles. Waiting hours after a strenuous workout before stretching is not the best. Stretch soon after activity that may cause soreness to prevent becoming stiff. Be sure that you stretch after warming up, as your muscles will be more limber and less likely to become injured by stretching. Check out this helpful wikiHow article for advice on how to stretch properly to increase flexibility and reduce your risk of injury. Dehydration at the start of an exercise routine or sport is dangerous not only because it can cause you to become light-headed and faint, but also because it can lead to muscle soreness afterwards. Proper hydration during intense physical exercise increases oxygen to your muscles, which gives your muscles more stamina and also aids in their recovery as you work out.  Try not to load up on water directly before you exercise, which can cause bloating and cramping. Instead, stay well-hydrated all the time, but especially in the 24 to 48 hours leading up to an intense workout.  The rule of thumb for drinking water is to drink half of your body weight in fluid ounces, or about 3% of your body weight, of water per day.So, if you weigh 128 lbs, you should consume 64 fluid ounces (8 cups) of water per day. If you weigh 100 kg, you should consume 3 litres of water per day. Be sure to stay well hydrated during your exercise routine: a good rule of thumb is to drink one cup (8 oz, 250 ml) of water for every 15 minutes of intense exercise.


Разогрейтесь. Представьтесь. Начните свою речь с заявления или тезиса. Поддерживайте зрительный контакт и задействуйте позитивный язык тела. Отчетливо произносит слова. Воплощайте желаемую энергетику. Следуйте порядку. Хорошо проведите время.

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Before you give your speech you should properly warm up both your voice and your body. To open up your throat and increase the volume and resonance of your voice, stick out your tongue and recite a nursery rhyme. Then, recite the rhyme again normally.  Do some stretches to get your body loose so you don’t feel and look stiff when speaking. Warm up your vocal chords with some singing drills like moving through your vocal range. Start as low as you can go and then move up through your register to your highest note. Then go back down and repeat. Try a few diction exercises and tongue twisters to warm up your mouth and loosen your jaw. Even if you are speaking to people who know you, introducing yourself is a great way to ease into any speech and warm up the audience.  Your introduction can be as simple as stating your name and who you are. Explain why you’re speaking today. You can also be more casual if the environment allows. Start with a quick anecdote about something that happened to you and relate it to your topic if you can. A story or a joke is a great icebreaker. An introduction is a great way to get the crowd on your side and engaged before you start speaking. It will also help you stay relaxed. You want your audience to feel comfortable around you. Then briefly, outline the parts of your speech.  Having a thesis to provide the audience will inform everyone on your topic. It will also show the audience that you are prepared. You can then move onto a brief outline of the speech with a transition phrase like, “Today I want to share with you…” This shows that you aren’t taking the crowd for granted and informs everyone that there will be an end. Audiences like to know that at some point you’ll stop talking. This will keep the audience more engaged, rather than zoning out early. Stating your outline also helps you to go over it one more time before you dive into speech. Look your audience in the eye, and use facial and hand expressions. Whatever your topic, remember that your speech isn’t boring, and you...


Разотрите пятно лимонной кожурой с солью. Натрите пятно пастой из пищевой соды. Тщательно помойте тарелку или чашку.

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Cut a large section of lemon peel. Sprinkle some table salt onto the outer side of the peel. Rub the salted lemon on the stained cup or dish in small circular motions. The acidity of the lemon peel and the abrasiveness of the salt will remove the tea stain. Apply more salt as needed until the surface is clean. If the lemon peel and salt method doesn’t work, create a baking soda paste. Mix together baking soda with a little bit of water in a small dish. You want the paste to be thick enough that you can rub it onto the stained area with a cloth or paper towel. Use some pressure to rub the tea stains out of the dish or cup. After a few minutes the stain can be rinsed away. Rinse the dish or cup underneath some water to remove baking soda, lemon and salt flavors. Wash the cup as you normally would with some dish detergent and water.


Разработайте для себя план. Настройте свои мысли на новый лад. Постарайтесь воспринять ситуацию с разных сторон. Будьте более напористым. Попробуйте медитировать. Высыпайтесь. Поговорите с человеком, который вас разозлил. Обратитесь к психологу.

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” Because it can be very hard to come up with ways to reduce your anger in the heat of the moment. Try coming up with an advance plan to help you calm yourself in the event that you get angry. Having this plan in mind will help you manage your anger productively.  For example, you might plan to take a “time out” if you feel yourself beginning to grow angry, in which you calmly tell the other person that you’re feeling upset and need to take a break. If you are in a conversation that’s making you angry -- such as a conversation about a heated issue like politics or religion -- make an effort to shift the conversation to a more neutral and pleasant topic. Cognitive restructuring can help you experience anger less frequently. Anger often leads to exaggerating your response to events or experiences and can make you spiral out of control. Changing the way you think about your experiences and goals can help you both avoid feeling angry in the first place and manage your anger when you do experience it.  Avoid totalizing words like “never” or “always.” One tendency of anger is that it blots out our memory of other experiences, which can increase frustration. These words also hurt others and make people feel defensive instead of cooperative. Instead of saying things such as “I’m always such an idiot” or “You never remember what’s important,” focus on what is actually occurring. You may find it helpful to make a plain statement of fact to yourself, such as “I forgot my cellphone at the house” or “You forgot our dinner plans,” to help you keep things in perspective. Remain logical. Of course it’s easier said than done, but reminding yourself that the negative experience encouraging you to feel angry isn’t the only experience you will likely have that day. Remembering that the irritation, no matter how big it may seem, is only temporary will help you overcome your feelings of anger more quickly. It’s easy to assume that your first impression of a situation or experience is the “right” one, and it can be very difficult...


Разработайте для себя специальный план, с помощью которого вы сможете каждый раз говорить себе стоп. Ведите дневник или график, в котором отмечайте каждый эпизод проявления симптомов заболевания. Выберите альтернативный способ выражать свои эмоции. Старайтесь применять физическое напоминание, которое способно заставить вас остановиться. Дистанцируйтесь от своих триггеров. Устраните зуд и другие неприятные симптомы на кожном покрове головы.

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The "Notice, Interrupt, and Choose Plan" is one strategy that may help you stop pulling your hair.  This consists of noticing when you feel like pulling your hair, interrupting the chain of feelings and the urge to pull your hair through listening to positive reminders in your head. Then, you can choose to do something else instead, something that will relax you and calm you. Through writing you can get a good idea of the times, the triggers, and the impact of your hair-pulling. Record the date, time, location, and number of hairs you pull and what you used to pull them. Write down your thoughts or feelings at the time, as well. This is a good way of getting the shame out, and of expressing how the hair-pulling is impacting your life in general. When you tally up the amount of hair you've pulled out, this can serve as a reality check on how much hair you're removing; is the result surprising to you? What about the amount of time spent on it, was it more than you thought? Once you have identified the warning signs and triggers, write a list of alternative behaviors you can do instead of hair pulling. Whatever the alternative behavior is, it should be easy to do and easy to access. Some suggestions for alternative ways of expressing your emotions and feelings include:   Taking a few minutes to clear your mind. Drawing or scribbling on paper Painting Listening to music that relates to your emotions Calling a friend Volunteering Cleaning Playing video games. Stretching If you’re pulling your hair unintentionally, you may need a physical reminder to make yourself stop the activity. For a physical barrier, consider wearing ankle weights on the arm that pulls, or a rubber glove, to discourage pulling. There are also finger covers and acrylic nails that can help act as a barrier to pulling. You might even have Post-It notes placed in areas where you tend to pull your hair a lot. These can act as other physical reminders to stop. While it’s likely not possible to eliminate all triggers that compel you to pull your...


Разработайте критерии оценки. Сравните результат с ожиданиями. Всегда будьте начеку и корректируйте свои ожидания. Старайтесь не поддаваться соблазну продавать и покупать слишком часто. Если потребуется, проконсультируйтесь у надежного брокера, банкира или специалиста по инвестициям.

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It is important to establish appropriate benchmarks in order to measure the performance of your stocks, as compared to your expectations. Develop standards for how much growth you require of each specific investment in order to consider it worth keeping.  Typically these benchmarks are based on the performance of various market indexes. These allow you to determine whether your investments are performing at least as well as the market overall. It may be counter-intuitive, but just because a stock is going up does not mean it is a good investment, especially if it is going up more slowly than similar stocks. Conversely, not all shrinking investments are losers (when similar investments are doing even worse). You must compare the performance of each investment to the expectations you established for it in order to determine its worth. This goes for assessing your other asset allocation decisions as well.  Investments that do not meet expectations should be sold so your money can be invested elsewhere, unless you have good reason to believe your expectations will soon be met. Give your investments time to work out. One-year or even three-year performance is meaningless to the long-term investor. The stock market is a voting machine in the short term and a weighing machine in the long term. Once you have purchased stock, you must periodically monitor the performance of your investments.   Circumstances and opinions change. This is a part of investing. The key is to properly process and assess all new information and implement any changes according to the guidelines set in the previous steps. Consider whether your market expectations were correct. If not, why not? Use these insights to update your expectations and investment portfolio. Consider whether your portfolio is performing within your risk parameters. It may be that your stocks have done well, but the investments are more volatile and risky than you had anticipated. If you aren't comfortable with these risks, it's probably time to change investments....


Разработайте общие элементы. Создайте базовый план (размещение). Создайте макет. Замените блоки контентом. Создайте руководство по стилю. Примените свой стиль.

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These are the things that are seen on every page on your site, such as the header, footer, and navigation menu. Create a very basic style so you can see how all of your pages will look with them in place. This will be very useful as you move into the layout process. Don't worry too much about the details, but do try to get it somewhat close to how the headers will eventually look. Start moving the clocks of your wireframe out of the single column and into their general locations on the page. For example, you might move the navigation block to the left side of the page, and a list of headline to the right. Keep experimenting with the layouts for a few pages before moving on. Let others test them to see if they feel organic. Use a program like Photoshop to create a mockup of a few pages of your site. Use the layout you've settled on as a guide. You can work much quicker in an image editing program and get everything just how you want it. This will allow you to use these images as references when it comes time to actually code. Include actual content in the mockup to ensure that everything looks good together. Start adding your content and elements to the page. Don't worry about style yet, just get everything in the correct location. This will help you tell if your style changes are going to work. This is essential for maintaining a cohesive style, especially for larger sites. If the site is for a business that already has visual branding, this should be incorporated into the site design. Things to potentially consider in a style guide:  Navigation Headers (<h1>, <h2>, etc.) Paragraphs Italics Bolding Links (active, inactive, hovering) Image use Icons Buttons Lists Once you've decided on a style and design for the site, it's time to start implementing it. CSS is one of the easiest ways to implement style across a page or the entire site. See this guide for more details on using CSS.