Разогрейте гриль. Обжарьте на рашпере перепелов. Приправьте перепелов. Подрумяньте мясо с одной стороны. Подрумяньте тушки с другой стороны. Готовьте в течение 10–12 минут, избегая при этом открытого огня. Наслаждайтесь.

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Preheat a gas or charcoal grill, preparing separate areas for direct and indirect heat.  If using a gas grill, turn on two sets of burners (the front and rear or the left and right) to medium-high heat. Leave the middle burner off. If using a charcoal grill, position piles of hot coals on each side of the grill but leave the middle section clear. Remove any ties and cut out the backbone of each quail using sharp kitchen scissors. Use your hand to push down along the length of body until it lies flat. Keep the quail flat as it cooks by inserting two skewers along the width of the body. Both skewers should go through both legs. Coat the quails with olive oil or melted butter, then rub the surface of each with salt and black pepper. When grilling the quail, the skin should brown easily regardless of whether you use butter or oil. Either way, however, you should distribute the fat evenly over all sides of the bird using a basting brush or spoon. Place each quail breast-side down on the hot side of the grill. Cook the quails for 3 to 4 minutes, or until the first side is thoroughly browned. Avoid turning, flipping, or otherwise moving the birds as they brown. You'll need to keep them relatively still to adequately sear in the juices. Flip the quails to the back-side and cook for an additional 3 to 4 minutes, allowing this other side to brown, too. Note that the quail should still be positioned over the hot side of the grill during this step. Once both sides are browned, move the birds to the middle or indirectly heated section of the grill. Continue cooking them for 10 to 12 minutes, or until the meat feels slightly firm and the juices run clear.  Keeping the grill lid closed during this time will hold in more heat. You should be able to rotate and flip the quails over as they cook during this step without disrupting the cooking process. Remove the cooked quails from the grill and let them rest for 5 to 10 minutes before serving.  Transfer the birds to a serving dish and place a loose tent of aluminum foil over...


Разогрейте духовку 176ºС. Подготовьте бананы. Взбейте сливочное масло с сахаром. Добавьте яйца к смеси масла и сахара. Добавьте сухие ингредиенты. Перелейте тесто в форму для выпечки. Достаньте из духовки. Намажьте остывший пирог глазурью. Подавайте на стол.

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Butter a 9-inch round pan or a 9x13 baking pan, and line the baking pan with parchment paper. Mash the bananas until pureed well. You can mash them with a fork or a potato masher, or you can place the bananas into a food processor. Pour lemon juice over the banana mash to prevent them from turning brown.  Sprinkle 1 teaspoon of sugar over the bananas. Set aside for now. First, using a hand or stand mixer, beat the butter on low until it is creamy. During this step, beat the lemon rind into the butter. Then, add the sugar to the lemon rind butter, mixing on high until the butter and sugar is light and fluffy. Don't forget to scrape the sides of the bowl while mixing. The butter should be softened before beating with the lemon rind, because softened butter makes it easier to mix with other ingredients. Remove the butter from the refrigerator 30-60 minutes before you begin so it will be soft enough. Use a hand mixer when beating each egg into the batter. Add them into the mixture one at a time.  Make sure the eggs are at room temperature. Take them out of the refrigerator 10-15 minutes before you begin mixing ingredients. Add the mashed bananas to the batter. Then add the milk. Mix through well with a mixer or spoon. Add the baking soda and flour into a sifter. Then, sift the dry ingredients to the batter. Mix through with a hand or standing mixer until all ingredients are blended. Place the cake in the preheated oven for 50 minutes, or until a skewer or toothpick inserted into the middle of the cake comes out clean. Allow to cool for a few minutes in the baking pan. Then turn the pan upside down onto a wire cooling rack, remove from the pan, and allow to cool completely. Make sure the cake is completely cooled before icing. Arrange the walnuts on the cake in any way you prefer. The walnuts are optional. You can add different nuts or a different topping. Try mixing toppings for different flavors. Cut the cake and place onto plates to serve. The cake is best served fresh. If you need to store it, keep it in an...


Разогрейте духовку Выложите 1 стакан фундука на противень, застеленный пергаментной бумагой. Обжаривайте фундук в духовке в течение 10–12 минут.

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to 350ºF (176ºC). If you don't have an oven, it is possible to toast the hazelnuts on a stovetop. Heat a large frying pan on medium-high heat. Add the nuts (don't use any oil or spray, as the nuts are naturally oily) and stir constantly with a spatula until golden brown. The hazelnuts should fit on the sheet in a single layer--they should not overlap or sit on top of each other or they may bake unevenly or steam instead of toast.  You can also line the baking pan with a silicone sheet, which is reusable and easy to clean. Use a rimmed baking sheet so the hazelnuts don't roll off as you put them in the oven. Remove them from the oven and allow them to cool slightly. If you don't have the time or means to toast the hazelnuts, you can purchase dry roasted, unsalted hazelnuts at some grocery stores and use them instead.


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

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It’s important to let the broiler warm up for several minutes before you toast the bread, otherwise you may have an unevenly toasted sandwich. 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, lemon juice, tomato, celery, green onion, and sour cream.  Stir to combine. Be sure to mix thoroughly so that all of the ingredients are evenly distributed. Add salt and pepper to taste. Scoop out the top of each roll, leaving a hollowed out portion so that the rolls resemble small boats. Line the bottom of the boats with shredded lettuce. Fill each boat with 1/4 of the tuna mixture. Top with tomato, bacon (if using), and cheese. Place each of the rolls on a cookie sheet.  Broil for 3 to 5 minutes, or until cheese is melted. Remove from heat, turn off the broiler, and serve.


Разогрейте духовку в режиме гриль. Слейте жидкость и промойте рыбу. Перемешайте все ингредиенты. Подготовьте хлеб. Сделайте сэндвичи. Поджарьте сэндвич еще раз.

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You need to let the broiler warm up for several minutes before you toast the bread, otherwise it may not cook evenly. You can find the “broil” setting on the far end of the oven-temperature dial on most ovens. How many times you drain and rinse 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 yet. Holding the lid in place, flip the can over and hold it over the sink to drain the liquid. Pull off 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. Using a medium-sized bowl. combine the tuna, mayonnaise, lemon juice (if using), celery, onion, parsley, basil (if using), cilantro (if using), and vinegar.  Stir to combine. Add salt and pepper to taste. Be sure to thoroughly combine all of the ingredients so that they’re distributed evenly throughout the mix. Place the bread on a baking sheet. Broil in the oven for 1 minute or until the bread is toasted.  Be careful not to burn the bread; don’t broil it for too long. Remove from heat but leave the broiler on. Spread the tuna mix over 4 slices of the toasted bread, or, if using pita, place the mix inside each of the pita pockets.  Place one slice of cheese or a layer of Feta over the tuna spread. Place a tomato slice on top of the cheese slice, then place a second slice or layer of cheese over the tomato. Place the assembled sandwiches on a baking sheet and broil again for 3 to 5 minutes or until the cheese is melted.  Keep a close eye on the sandwiches to ensure they don’t char or burn. Remove from heat, turn off the broiler, and serve.


Разогрейте духовку до  220 o. Приправьте каждый початок сливочным маслом. Заверните каждый початок в пищевую фольгу. Запекайте кукурузу от 20 до 30 минут. Достаньте кукурузу из духовки и подавайте.

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


Разогрейте духовку до  350 градусов по Фаренгейту (177 градусов по Цельсию). Достаньте весь сладкий перец из морозильной камеры. Приготовьте начинку. Фарширование перца. Поставьте противень с перцем в духовку.

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Green, red or yellow peppers are great for stuffing, and each pepper serves one person. Return the remaining peppers to the freezer before they can thaw. Create a stuffing that appeals to you and your family using a mix of ingredients.  Mix cooked ground beef, bread crumbs, an egg, cheddar cheese and salt and pepper for a traditional stuffed pepper taste. Try a can of black beans, cooked brown rice, tomatoes, an egg, cheddar cheese and salt and pepper for a vegetarian option. Stand the peppers on a baking sheet so that their opening is facing up. Spoon equal portions of the stuffing into the peppers, filling them up to the top.  Top with additional bread crumbs, cheese or seasonings.     Place a pat of butter on the top of each pepper for added richness. Bake for 45 minutes, or until the cheese is bubbling and golden brown. The peppers should be moist and soft.


Разогрейте духовку до 120 ° F (48,8 ° C). Поставьте кастрюлю в духовку. Сразу перемешайте шоколад. <finished>

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While the oven is heating, take the time time to break the bark up into chunks. Place the chunks in an ungreased pan. Let the bark cook for approximately 15 minutes. Once the time is up, remove the bark from the heat. The bark should look soft but not fully melted (don’t worry--it really is melted). Continue to stir until there are no chunks left. Use the melted almond bark for dipping treats into or pouring into a chocolate mold.


Разогрейте духовку до 135° C. Порежьте 1,5 кг мяса для жаркого на куски по 5 см. Поместите нарезанные куски мяса в керамический горшок с другими ингредиентами. Заполните горшочек достаточным количеством жидкости, достаточным для того, чтобы покрыть карнитас полностью. Накройте керамический горшочек фольгой и поместите карнитасы в духовку примерно на 3 часа. Извлеките карнитасы из горшочка и, как только они остынут, начинайте разделывать руками или вилкой. Разогрейте плиту и поместите разделанные карнитас на противень на несколько минут. Переверните разделанные карнитас на другую сторону при помощи вилки и обжаривайте до темной хрустящей корочки. Выложите карнитас на тортилью и подавайте к столу.

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


Разогрейте духовку до 140 градусов Цельсия. Выстелите противень пергаментной бумагой. Смешайте сухие ингредиенты. Взбейте жидкие компоненты. Смешайте ингредиенты для теста вместе. "Проткните" тесто.

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


Разогрейте духовку до 150 °C. Растопите масло на медленном огне. Добавьте остальные влажные ингредиенты и сахар. В отдельной миске смешайте сухие ингредиенты. Добавьте сухие ингредиенты во влажные. Вылейте тесто для брауни в смазанную маслом и посыпанную мукой форму для выпечки. Готовьте в духовке при температуре 150 °С в течение 30 минут. После того, как брауни остыли, посыпьте их сахарной пудрой. Нарежьте брауни и наслаждайтесь!

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


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. Взбейте сахар со сливочным маслом. Добавьте яйца, бананы и пахту. Смешайте сухие ингредиенты в отдельной миске. Добавьте в тесто сухую смесь. Выложите тесто ложкой в форму. Выпекайте хлеб в течение 1 часа и 15 минут. Достаньте из духовки и дайте остыть, прежде чем разрезать.

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Use a conventional 20 x 13cm tin or a muffin tin. Place them in a large mixing bowl and beat until the mixture is light and fluffy. Continue beating until the mixture is completely combined. Stir together the flour, bicarbonate of soda, cinnamon and ginger until fully combined. Use a wooden spoon to fold the dry ingredients in until they're just incorporated. Be careful not to overmix, since this will cause the loaf to come out too dense. If desired, stir in 50g chopped pecans, walnuts, almonds or chocolate chips (or a combination of all of your favorites). Mix until just combined. Use the back of the spoon to level the top. The loaf is ready when a toothpick poked into the center comes out clean. Serve the loaf with butter or whipped cream.


Разогрейте духовку до 160 o C. Положите окорок на большое блюдо для запекания. Сделайте надрезы на окороке, если вы планируете глазировать его. Готовьте в течение необходимого промежутка времени. Приготовьте смесь для глазирования. Намажьте окорок смесью для глазирования, когда внутренняя температура достигнет 57o C.

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Whether you have cured or uncured ham, it needs to be cooked to an internal temperature of 160 °F (71 °C). Cooking it at 325 °F (163 °C) over the course of a few hours will ensure that the ham doesn't get dry on the outside while the inside cooks. If the ham was vacuum packed or canned, it was already fully cooked. That means you can eat it straight from the package or heat it to just 140 °F (60 °C) before eating. Use a glass, ceramic or foil dish that's big enough to hold the ham and deep enough to hold the drippings. Score through the skin and fat, but not the meat. You can make a cross-hatched pattern for a pretty final effect. The scoring allows the glaze to seep deeper into the ham to flavor it down to the middle.  If you have a pre-sliced ham, skip this step. If you want to season the ham with whole cloves, press a clove into each intersection made by the score marks. You'll need to cook the ham until it reaches an internal temperature of 165 °F (74 °C). The amount of time you cook the ham depends on how much meat you're cooking and what type of ham you have. Check the temperature using a meat thermometer to make sure you don't over or undercook the ham. Here are the approximate cooking times:   For fresh ham: 22 to 28 minutes per pound.  For smoked ham: 15 to 20 minutes per pound.  For cured (country) ham: 20 to 25 minutes per pound. You can make the glaze while the ham is cooking. Use whatever glaze recipe you like, whether it's spicy or sweet. Bring the glaze ingredients to a simmer on the stove, then reduce the mixture until it’s pourable but thick. To make a classic sweet honey glaze, use these ingredients:  2 tablespoons mustard 1 cup firmly-packed brown sugar 1/2 cup honey 1/2 cup cider vinegar 1/2 cup butter 1 cup water This should happen within the last half our or so of cooking. Check the temperature with your meat thermometer, then carefully remove the ham from the oven to glaze it.  Use a pastry brush to baste the ham, and try to work it into the grooves you scored. Return the ham to the...


Разогрейте духовку до 160 °C. Смешайте мед и кайенский перец. Добавьте кешью. Обжаривайте кешью в духовке около пяти минут. Поджаривайте кешью 5-10 минут или до готовности. Пересыпьте орехи сахаром и солью. Орехи необходимо остудить, прежде чем вы сможете в полной мере насладиться их вкусом.

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


Разогрейте духовку до 163 градусов Цельсия. Разогрейте масло в большой сковороде с длинной ручкой. Смешайте муку с солью. Обваляйте мясо в смеси муки с солью. Запекайте до мягкости. Добавьте и растопите сыр. Подавайте горячим.

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Meanwhile, prepare a baking dish by lightly coating the bottom and sides with nonstick cooking spray. If you have a large, heavy-bottomed, oven-proof skillet, you do not need to prepare a separate baking dish. The entire meal can be prepared in this oven-proof skillet. Add the oil to the skillet and heat over medium-high until it becomes notably smooth and glossy. This can take a minute or so. Mix the flour and salt in a large resealable plastic bag. Place the ingredients in the bag, zip closed, and shake quickly to distribute the salt evenly throughout the flour. Alternatively, you could combine the flour and salt in a wide bowl with shallow sides. Make sure that the bowl is shallow enough and wide enough for you to place a piece of steak in. Sift the ingredients together to ensure that they are well-combined. Add the steak to the flour and salt in the plastic bag and seal the bag closed. Give it a good shake so that all sides of the beef are coated in flour. If using a bowl instead of a bag, add the steak pieces to the seasoned flour in the bowl and turn them over a few times, dredging all the sides completely. Cover with aluminum foil and bake for 60 minutes in your preheated oven. Slow baking in liquid is another ideal cooking method for round steaks, which tend to be fairly lean and not very tender. The slow cooking process helps the meat break down more, and the liquid prevents the beef from drying out. Uncover the dish and sprinkle the beef with the cheese. Return it to the oven and bake for another 5 minutes, or until the cheese is completely melted. You could add more cheese than the recipe calls for, if desired, but adding more cheese may increase the amount of cooking time since a thicker layer will require more time to melt. Pull the finished steak out of the oven and transfer to individual serving plates. Spoon the vegetable mixture on top.


Разогрейте духовку до 163 градусов. Вымойте и обрежьте рульку. Нагрейте масло. Обжарьте рульку. Добавьте овощи, перец и вино. Накройте блюдо крышкой и поставьте в духовку тушиться. Процедите жидкость и сделайте из нее соус. Подавайте баранью рульку.

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Wash the shanks and use a sharp knife to remove some of the larger deposits of fat, but don't trim the shanks of all visible fat. The fat will render and contribute to the flavor of the final dish. Pour the oil into a large dutch oven or another oven-safe dish and place it over medium high heat. Allow it to heat completely, until it begins to smoke just slightly. Season the shanks with salt and pepper on all sides. Place them in the hot oil and brown them on all three sides. Brown each side for about 4 minutes, enough to get a good sear on each side.  Don't cook the lamb shanks all the way through. Browning them will bring out the deep flavor of the shanks, but longer cooking will bring about the soft, fall-apart texture you want. Make sure the oil is nice and hot before you put the shanks in the pot. Arrange the vegetables and garlic cloves around the lamb shanks, and drop in the peppercorns. Pour the wine over the entire contents of the pot. Let the red wine come to a boil, and boil it for three minutes. Add the water and reduce the heat to bring everything to a quick simmer.  Boiling the wine for three minutes will lower the alcohol content a bit, leaving the deep flavor of the wine behind. With the addition of the water, the shanks and vegetables should be fully submerged in liquid. If they aren't, add a little more water. If you don't have a tight-fitting lid for the dutch oven, cover it tightly with aluminum foil. Place it in the oven and braise it for 1 hour and 30 minutes. Every half hour, remove it from the oven and turn the shanks so they cook evenly. After 1 hour and 30 minutes, the shanks should be quite tender. If they aren't, return them to the oven and continue braising, checking every 15 minutes until they've reached the correct texture. Transfer the cooked lamb shanks to a serving platter. Pour the braising liquid through a fine-mesh sieve to strain out the vegetables and keep the liquid. Pour the liquid into a saucepan and cook it over medium heat, stirring often, until it has reduced and...


Разогрейте духовку до 165 градусов. Добавьте сливки и яйца в горшочки. Посыпьте яйца солью, перцем и сыром. Запекайте 12-15 минут. Дайте блюду постоять 2-3 минуты перед тем, как подавать его.

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


Разогрейте духовку до 175 °C. Намажьте маслом ломтики баклажанов. Запеките баклажан. Приятного аппетита!

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


Разогрейте духовку до 175 °C. Покройте внутреннюю поверхность сковороды растительным маслом. Можно использовать и другие источники жира. Поместите сковороду в духовку на один час. Выключите духовку.

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


Разогрейте духовку до 175 º C. Отварите 20 больших ракушек. Добавьте в сотейник 2 ст. л. оливкового масла. Добавьте в масло 1/3 стакана тертой моркови. Добавьте 1/3 стакана нарезанных грибов и 2 измельченных зубчика чеснока. Снимите с огня. Сделайте начинку. Объедините овощную смесь с сырной. Смажьте форму для запекания 23 на 33 см 3 ст. л. томатного соуса. Начините каждую ракушку. Полейте ракушки оставшимся томатным соусом. Покройте ракушки алюминиевой фольгой и запекайте в течение 20-25 минут. Подавайте.

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Just place the shells in boiling water and cook them over medium heat until they're firm but not too hard. Read the instructions on the package to see exactly how long they should be cooked. Drain and separate the shells when they're cooked. Cook it over medium heat until the oil is hot. Cook the carrots for 2-3 minutes, stirring to soak them in the oil. Cook them with the carrots for one minute. Remove this mixture from the heat and set it aside. To make the cheesy mixture, just combine 1 cup of shredded mozzarella cheese, 2/3 cup of ricotta cheese, 1/4 cup of milk, 1/4 tsp. of salt, 1/2 tsp. of ground black pepper, 1/4 tsp. of red pepper flakes, and 1 tsp. of dried oregano in a large bowl. Mix these ingredients together until the cheesy mixture is nice and smooth. Stir the carrot and mushroom mixture with the cheesy mixture to combine the ingredients. Add a bit more milk to thin out the mixture if it's necessary.  Carefully open up each shell and spoon the mixture into each one until it is literally "stuffed" with the mixture. Then, place the shells on the baking dish close to each other. Add a bit more mozzarella on top if you'd like. Remove the foil during the last five minutes of cooking. When they're done, the cheesy mixture should be melted and the sauce will be bubbly. Serve these delicious shells on their own or with a healthy garden salad.


Разогрейте духовку до 175 ºC. Вскипятите воду. Поставьте рис с водой в духовку в безопасном блюде. Плотно накройте крышкой и готовьте до поглощения жидкости. Распушите рис вилкой перед подачей на стол.

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This method cooks the rice evenly, so the bottom and sides are much less likely to burn. On the stovetop, boil twice as much water as rice by volume. One cup (240 mL) uncooked rice is enough for 3–5 people. Use vegetable or chicken broth instead for more flavor. If your saucepan and lid are safe for oven use, you can use that. Otherwise, use a Dutch oven or casserole dish. Long grain rice should be ready in about 35 minutes, but may take longer if your oven runs low. If your oven dish doesn't come with a lid, cover with a large piece of tin foil, or use a large oven-safe plate in a pinch. This releases trapped steam which will otherwise continue cooking the rice.


Разогрейте духовку до 175 ºC. Приготовьте ломтики ананаса. Растопите сливочное масло и смешайте с коричневым сахаром в чугунной сковороде. Добавьте орехи и имбирь (необязательно). Обжарьте ананас, пока он слегка не подрумянится. Дайте ананасу остыть. Добавьте коктейльные вишенки (необязательно).

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You won't use the oven for the topping, but it will save you time once you're ready to make the cake. Skip this step if you're making the topping in advance. For best results, move an oven rack to the position second from the top. Canned pineapple conveniently comes in pre-cut rings for easy presentation. The fresh pineapple has a better taste, especially during its peak season in spring and early summer. Choose either one and prepare as follows:   Canned slices: Drain the juices into a bowl and set aside for later.  Fresh pineapple: Cut the pineapple into rings. Start by removing both ends, then the brown skin and eyes. Slice into circles, then remove the core from each slice with a paring knife. Heat the butter first, until melted. Add the brown sugar and cook over medium heat, stirring until the sugar has dissolved. This should make a thick syrup. If possible, use a 9–10 inch (23–25 cm) heavy cast-iron skillet You'll be able to bake the cake in the same pan. Chopped nuts and powdered ginger balance out the acidic fruit, making the topping taste more like spice cake. Just stir these in and move to the next step. Add the pineapple slices to the pan in a single layer. Cook for 2–3 minutes on each side, stirring occasionally. You can cook the pineapples for up to 15 minutes if you prefer them lightly browned. Let this cool to a semisolid layer while you make the batter. If you plan on baking the cake in a baking dish instead of the skillet, move the pineapple slices to a well-greased baking dish and pour the hot syrup over them. Place one in the center of each pineapple ring.


Разогрейте духовку до 175 градусов по Цельсию. Доведите до кипения большую кастрюлю воды на сильном огне. Замешайте связующее вещество. Добавьте брокколи в миску. Вылейте смесь в смазанную маслом форму для запекания. Подготовьте верхний слой. Поставьте форму в духовку.

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


Разогрейте духовку до 175 градусов. Обжарьте свиную лопатку. Добавьте в жаровню овощи. Приготовьте карнитас.

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


Разогрейте духовку до 175°C и поставьте в нее большой противень, покрытый алюминиевой фольгой. Разрежьте булочки пополам ножом для хлеба. Положите в каждую булочку ломтик ветчины и швейцарского сыра. Разложите булочки на противень и отставьте его в сторону. Смешайте остальные ингредиенты в миске среднего размера. Полейте бутерброды полученной смесью и оставьте на 10 минут. Накройте бургеры алюминиевой фольгой и выпекайте в течение 15 минут. Снимите фольгу и выпекайте бутерброды 3-4 минуты. Подавайте закуску прямо из духовки в горячем состоянии.

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Some dinner rolls may already come precut. If this is the case for your rolls, all you have to do is pull them apart in half. "Hawaiian" or sweet rolls would be great for this recipe! Open up the rolls, and place a slice of ham and Swiss on each bottom half. Cover the ham and cheese with the top half of the roll.  You may have to cut the cheese and then layer it inside the rolls to ensure that it fits.  Don't have Swiss or can't stand the taste? Cheddar, Colby jack, or Monterey jack instead! It is okay if the rolls are touching, but they shouldn't be crammed together either. If you don't have enough room on your baking sheet, set the remaining rolls aside and plan to bake them in a separate batch. If you have not already, melt the butter in the microwave or in a little saucepan on the stove. Pour it into a medium-sized mixing bowl, then add the onion flakes, mustard, Worcestershire sauce, and poppy seeds. Stir them together with a fork or whisk until everything is evenly combined. For a more complex flavor, use Dijon mustard instead of yellow mustard. During this time, the mixture will soak into the bread and give it more flavor. You are ready to bake the rolls when the butter starts to set. After 15 minutes, take a peek at the rolls. If the cheese is melted, you are ready for the next step. If the cheese is not melted, bake the rolls for another minute or two. They are ready when the tops turn golden and crispy. They are perfect for parties when you have to serve lots of people.


Разогрейте духовку до 175°C. Сварите макароны. Поджарьте на сковороде на среднем огне лук и мясной фарш. Добавьте соус для спагетти и дайте ему покипеть 15 минут. Положите в блюдо для запекания, предварительно смазанное маслом, половину макарон, сыра Проволоне и сметаны. Выложите половину соуса поверх сметаны. Добавьте оставшиеся макароны, сыр Моцарелла и соус. Посыпьте блюдо сыром Пармезан. Запекайте около 30 минут или пока сыр не расплавится. Достаньте блюдо из духовки. Готово!

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You are under-cooking the pasta because it will finish cooking in the oven. Make sure that the skillet is large enough to hold the spaghetti sauce , which you will be adding later. Stir the onion and ground beef occasionally with a spatula so that they cook evenly. This will help the flavors mix and blend together. Stir occasionally so that everything cooks evenly. Use a spatula to spread the pasta across the bottom of the dish in a even layer, then lay all of the Provolone slices on top. Spread the sour cream on top of the Provolone cheese. You will add the rest of the pasta in another layer. Use a 9 by 13 inch (22.86 by 33.02 centimeters) baking dish. Try to spread it as evenly as possible. You are only using half now, because you will be adding the rest of it in another layer. Spread the pasta across the sauce mixture first, then add the mozzarella cheese. Try to spread everything as evenly as possible. Finish off with the rest of the sauce mixture. This will be your finishing touch, and help create that final, crispy layer. If you want to get that nice, crispy layer on top, place your dish under the broiler until the cheese turns golden. This will take about 4 minutes. This also allows the sauce to settle into all of the nooks and crannies of the pasta.


Разогрейте духовку до 175º C. Поместите макароны в неглубокую посуду, подходящую для использования в духовке. Влейте немного молока. Накройте форму фольгой и поставьте в духовку. Для вкусной корочки сверху добавьте еще сыру.

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The oven is usually the best way to heat up large quantities of macaroni and cheese, especially if you are reheating a leftover casserole. A glass baking dish is ideal. Add about 1 tablespoon of milk per 1 cup of macaroni and cheese.  However, skip this step if you are reheating a mac and cheese casserole that has a crumb or crunchy topping. This should take 20-30 minutes. Add a layer of shredded cheese (cheddar works great!) to the top of your macaroni and cheese.  After 20 minutes, remove the foil, and cook for an additional 10 minutes until the cheese topping is bubbly and brown. For a bit of extra crunch, you could stir in 2-3 tablespoons of seasoned bread crumbs to the shredded cheese before sprinkling it on top.


Разогрейте духовку до 175º C. Приготовьте говядину. Подготовьте кабачки. Приготовьте начинку. Нафаршируйте кабачки. Положите кабачки на противень. Выпекайте цуккини в течение 40-45 минут. Посыпьте каждую половинку кабачка сыром моцарелла. Жарьте кабачки в течение еще 5 минут. Подавайте.

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In a skillet, heat olive oil over medium-high heat and brown ground beef 10 minutes, breaking up beef as it crumbles, until it's completely cooked through. Drain fat then transfer browned ground beef, using a slotted spoon, to a mixing bowl. Season with salt and black pepper to taste. Cut zucchini in half lengthwise, and, using a spoon, scoop out the flesh, leaving about ½ inch-thick boat. If zucchini is too tough to scoop out, boil it for a few minutes or soak it in cold water for 10 minutes first. In the mixing bowl, combine zucchini pulp, bread crumbs, garlic, black olives, spaghetti sauce, and cheese in the bowl with the cooked ground beef until all are fully incorporated. Taste and season with salt and black pepper to taste. Stuff each zucchini half with the stuffing mixture, packing it in pretty tightly. Cover baking dish with foil. 40-45 minutes. They should be knife-tender, but not so tender that they fall apart at the touch or are mushy. When they are done, remove from oven and remove foil. Season with a few grinds of black pepper if desired.  Place oven rack 6 inches (15.2 cm) from the broiler element, turn broiler on, and broil zucchini 5 minutes until the mozzarella is browned and bubbling. Remove zucchini from the oven and cool for at least 3-4 minutes. Enjoy this hearty dish on its own or with a side of rice or pasta.


Разогрейте духовку до 175ºC. Выпекайте 10-12 минут или до появления светло-коричневого цвета.

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


Разогрейте духовку до 175ºC. Стяните кожу с ножек. Натрите мясо ножек  1 столовой ложкой (15 граммами) сливочного масла. Приправьте индейку. Натяните кожу обратно на ножки индейки, натрите поверхность кожи еще одной или тремя столовыми ложками (от 15 до 45 грамм) сливочного масла. Посолите и поперчите кожу индейки. Положите ножки индейки на противень для жарки. Запекайте ножки. Дайте ножкам постоять 15 минут перед подачей.

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


Разогрейте духовку до 177 °C и приготовьте противень. Распределите семечки на противне. Запекайте семечки в течение 20–30 минут и не забывайте их изредка помешивать. Ешьте семечки теплыми или подождите, пока они остынут до комнатной температуры. Храните семечки в герметичном контейнере не дольше одной недели.

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


Разогрейте духовку до 177°C. Подготовьте лосось. Сложите пергаментную бумагу пополам по диагонали. Добавьте любые травы, ароматические добавки или овощи на филе лосося. Добавьте оливковое масло и/или белое вино. Сложите пергаментную бумагу, чтобы запечатать лосось и овощи. Запекайте лосось при температуре 180ºC в течение 20 - 25 минут. Достаньте лосося из духовки и подавайте. Готово.

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


Разогрейте духовку до 177°C. Смажьте противень или пергамент маслом, пшеничной или кукурузной мукой. Подготавливайте тесто на поверхности, к которой оно не прилипает. Распределите тонкий слой соуса по поверхности теста. Сверху посыпьте соус сыром. Выпекайте пиццу в духовке около 15 минут.

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


Разогрейте духовку до 180 °C и высыпьте крошки в миску.

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


Разогрейте духовку до 180 °C и подготовьте форму для выпечки. Подготовьте хлеб. Выложите в форму для выпечки ломтики хлеба, смазанной стороной вверх. Посыпьте верхний слой хлеба золотистым изюмом. Смешайте в большом сотейнике жирные сливки, молоко, соль и ваниль. Доведите молочную смесь до кипения на среднем или сильном огне и сразу же снимите с плиты. Взбейте в большой миске яйца и сахар до образования однородной желтоватой смеси. Постоянно помешивая венчиком яичную смесь, медленно влейте в миску одну чашку (около 240 мл) вскипяченной молочной смеси. Медленно влейте в миску оставшееся молоко, после чего процедите получившуюся смесь через мелкоячеистое сито. Перелейте заливку в форму для выпечки. Поставьте форму для выпечки в большой, глубокий противень и налейте в него воду, так чтобы она покрывала дно противня примерно на 2,5 сантиметра. Выпекайте пудинг в течение часа. Оставьте пудинг на металлической решетке, чтобы он немного остыл. Ваш пудинг будет еще вкуснее, если вы приготовите к нему специальный соус. Снимите пудинг с противня и посыпьте сахарной пудрой.

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Make sure that the baking rack is in the middle of the oven. Lightly coat the inside of a 9 by 13 by 2-inch (22.86 by 33.02 by 5.08 centimeters) baking dish with butter. Cut the soft rolls into 1-inch (2.54 centimeters) thick slices. Then, use a butter knife to spread the butter onto one side of each bread slice. You can choose any type of small, soft, round roll. Brioche is a great choice. Arrange the slices in neat layers, one on top of the other. You will end up with several layers of bread. Make sure that you are setting the slices buttered-side-up in each layer. If you don't like raisins, or can't find then, you can also use sultanas instead; they are very common in bread and butter puddings. Set the dish aside when you are done. Pour the milk and heavy cream into the saucepan first, then stir them together. Stir in the salt next. Cut the vanilla beans open lengthwise, then use the tip of a knife to scrape the seeds into the saucepan. Stir everything together once more with a whisk. Stir the milk mixture often as it is coming to a boil to prevent scorching. Once the milk is boiling, take the saucepan off the heat, and turn off the stove. Crack the eggs open into a large mixing bowl, then add the sugar. Beat the two together with a whisk until the yolks break and blend in with the whites. This will take about 1 minute. Do not pour all of the milk into the eggs all at once. Pouring a little bit of the hot milk into the eggs will allow the eggs to heat up slowly without cooking. This will give you a smoother custard base in the end. Once you have the custard base mixed together, pour it through a fine, mesh strainer into a large mixing bowl. Discard any lumps or clumps that get caught in the strainer. The bread will float to the top, so use a spatula or a spoon to press down on the bread until it soaks up the custard and sinks to the bottom. Be careful not to squish or break the bread. The water inside the larger roasting pan will surround the baking dish, and help the pudding cook more evenly. Carefully...


Разогрейте духовку до 180 °C и подготовьте форму для запекания. Сварите макароны в соответствии с инструкциями на упаковке, пока они не будут готовы до состояния «аль денте» (то есть останутся твердыми в середине). Слейте воду и пока отставьте макароны в сторону. Приготовьте ру (основу для соуса) в большой сковороде. Вмешайте молоко, добавляя его небольшими порциями. Накройте сковороду крышкой и варите смесь около 6 минут. Добавьте в смесь тертый сыр и готовьте до тех пор, пока он не расплавится и смесь не станет однородной. Добавьте макароны и перемешайте ингредиенты так, чтобы сырный соус равномерно покрывал макароны. Переложите макароны в форму для запекания. Запекайте блюдо в течение 40–45 минут. Дайте макаронам с сыром остыть в течение 10–15 минут, прежде чем подавать на стол.

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Lightly coat a 2-quart (1.89 liters) casserole dish with some butter. Set the dish aside. Fill a large pot with 4 quarts (3.79 liters) of water and bring it to a boil. Add some salt and macaroni, and cook it for about 5 to 7 minutes. The macaroni will continue cooking in the oven. Place a large strainer or colander in the sink and pour the macaroni into it. Shake the strainer a little to get rid of any excess water. Melt the butter in the saucepan and stir in the flour, salt, and pepper using a whisk. Cook the roux over medium heat for  1 to 2 minutes, or until the flour turns a light brown and bubbles start to form. The saucepan has to be large enough to hold the milk, cheese, and macaroni. You will be mixing everything in this. Pour in 1 cup (240 milliliters) of milk and stir it with a whisk to combine. Pour in the remaining milk and continue stirring. Be sure to break up any lumps or clumps of flour. You are ready for the next step when the milk mixture starts to bubble and thicken. The most popular cheese to use is cheddar, but you can also try other types of cheese as well, including sharp cheddar, fontina, gruyère, cheddar, and parmesan. You can even use a combination of different cheeses. Switch the whisk out for a wooden spoon for this so that the macaroni doesn't get caught in it. Tilt the saucepan over the casserole dish, and use your wooden spoon to help spread it in an even layer across the bottom. of the dish. If you'd like, you can sprinkle some extra cheese on top for that extra-crispy layer. The top will turn bubbly, crispy, and golden. If you do not want the top to be crispy, cover the dish with a sheet of tin foil for the first 30 minutes of baking. Once the casserole is baked, put it out of the oven using oven mitts. Cover and store any leftovers in the fridge, and reheat them the next day in the microwave.


Разогрейте духовку до 180 °C и растопите 100 граммов сливочного масла. Разрежьте панцирь кухонными ножницами и удалите вену. Положите хвосты на противень и смажьте их топленым маслом. Запекайте хвосты 15 минут или до тех пор, пока они не разогреются до 60–63 °C. Достаньте хвосты омара из духовки и подайте их на стол с ломтиками лимона.

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


Разогрейте духовку до 180 °C и слегка смажьте жиром форму для выпечки. Взбейте яйца, чтобы разделить желтки. Добавьте йогурт, сахар, растительное масло, лимонную цедру и ванильный экстракт и еще раз перемешайте, чтобы получилась однородная масса. Добавьте муку, пекарский порошок и соль и взбивайте все еще около одной минуты. Переложите тесто в форму для выпечки и запекайте его в течение 50–55 минут. Подождите 10–15 минут, пока кекс остынет, после чего переверните его на сервировочное блюдо. Приготовьте в небольшой миске ⅓ стакана (75 граммов) сахара и ⅓ стакана (80 миллилитров) лимонного сока и полейте этой смесью кекс. Приготовьте глазурь и полейте ею кекс.

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Grease the inside of an 8½ by 4¼ by 2 ½-inch (21.59 by 10.8 by 6.35 centimeters) loaf pan. Dust the pan with flour, then tap the excess flour out. Alternatively, you can also use a round, 8-inch (20.32 centimeters) cake pan. You can do this either by hand, or by using an electric mixer. If you are using an electric mixer, it will take about 30 seconds. Keep beating until everything is evenly combined and the color is even. You do not want to see any streaks of egg yolk. If you are using an electric mixer, this will take about 1 minute. Make sure that there are no lumps or clumps of flour, and that everything is evenly blended together. The cake is done when a toothpick poked into the middle comes out clean. If you are using an 8-inch (20.32 centimeters) round cake pan, the cake will be ready in about 30 to 40 minutes. At this point, your cake is done and ready to serve, but there's a few extra steps you can do to take it to the next level. If you'd like to serve your cake as is, consider dusting it with some powdered sugar. In a small saucepan, heat the sugar and lemon juice, stirring occasionally. When the sugar dissolves, pour the mixture over the still-warm cake. Let the lemon-sugar mixture soak in; this will make the cake extra-moist. In a cup, whisk together 1 cup (125 grams) of powdered sugar and 2 tablespoons (30 milliliters) of lemon juice. Pour the mixture over the cake, and let it set.


Разогрейте духовку до 180 °C.

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


Разогрейте духовку до 180 °C. Варите макароны в большой кастрюле в кипящей подсоленной воде до готовности (около 5–7 минут). Слейте воду и добавьте в макароны 30 граммов сливочного масла. Варите молоко с приправами на слабо-среднем огне, пока оно не начнет закипать (около 10 минут). Уберите молоко с плиты, как только от него начнет идти пар, и пока отставьте в сторону. Приготовьте ру. Вылейте молоко в сковороду, пропустив через сито, и перемешайте так, чтобы в смеси не было комочков. Продолжайте готовить соус на среднем огне, пока он не загустеет, а затем снимите его с плиты. Добавьте половину тертого сыра чеддер и половину сыра пармезан. Добавьте соль и перец по вкусу. Вылейте смесь в макароны, добавьте кусочки сыра чеддер и перемешайте. Переложите макароны в форму для запекания и насыпьте сверху оставшийся сыр. Запекайте макароны 25–30 минут или до тех пор, пока сверху не образуется золотистая хрустящая корочка. Дайте макаронам с сыром остыть в течение 10–15 минут, прежде чем подавать на стол. Приятного аппетита!

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Set the dish aside. Fill a large pot with about 4 quarts (3.79 liters) of water and add 2 teaspoons of salt. Bring the water to a boil, then add the macaroni. Cook the macaroni for 5 to 7 minutes, or until just about done. Place a large strainer or colander into the sink, and dump the macaroni into it. Shake the strainer a little to get rid of excess water, then add 2 tablespoons of butter. Stir the macaroni to spread the butter evenly, then set it aside. Pour the milk into a saucepan and add the garlic, bay leaf, thyme, and mustard. Cut a medium-sized onion in half, stick a clove into it, and add it into the milk as well. Cook the milk until it starts to steam, stirring occasionally. Save the other half of the onion for another recipe. This will allow the flavors to continue to mix and fuse while you prepare the roux.. Add 2 tablespoons of butter and the flour into a pot. Cook it over medium heat for about 2 to 3 minutes, stirring often. Don't let it change color or turn golden-brown. Make sure that the pot is big enough to hold the milk mixture. You will be straining the milk into this. Hold a strainer over the pot with the roux in it. Pour the milk through it, and stir the milk mixture briskly to avoid lumps. Discard the onion, garlic, and herbs. This will take about 5 minutes. Be sure to stir the sauce often so that it doesn't scorch or stick to the bottom of the pan. The cheese should melt into a smooth consistency. Save the rest of the cheese and the cheddar chunks for later. Give the sauce a taste, and add some salt and pepper if needed. How much you add depends entirely on your personal preferences. Keep stirring until the sauce coats the macaroni evenly and the cheddar chunks are mostly melted. To make the flavor more consistent, mix the remaining cheeses in a large bowl first, then spread them evenly across the top of the macaroni. Do not stir. When the macaroni is done, pull it out of the oven using oven mitts or potholders. Cover and store any leftovers. You can reheat them again in the microwave...


Разогрейте духовку до 180 °C. Необходимо равномерно выложить кешью на противень в один слой. Обжаривайте кешью в духовке пять минут. Смешайте приправу. Высыпьте готовые орехи в подготовленную смесь. Охлаждайте, прежде чем подавать на стол.

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


Разогрейте духовку до 180 °C. Подготовьте противень. Выберите мягкий бри и разверните его. Полейте сыр медом. Подумайте о том, чтобы добавить еще что-нибудь. Запеките бри. Дайте сыру остыть в течение примерно 5 минут, после чего сразу же подавайте на стол.

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


Разогрейте духовку до 180 °C. Поместите 12 бумажных или силиконовых формочек для кексов в ячейки формы для кексов. Выпекайте кексы в течение 15–20 минут. Дайте кексам остыть, прежде чем украшать их кремом или глазурью.

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If you don't have liners, grease the cups using vegetable oil or butter to keep the cupcakes from sticking. Test to see whether the cupcakes are done by inserting a toothpick into the center of a cupcake. If it comes out clean, they're ready. If it's still wet, bake the cupcakes for another five minutes. Place them on a wire rack or on the counter to cool completely. If you frost them too quickly, the icing will melt off.


Разогрейте духовку до 180 °C. Поместите пиццу в духовку. Достаньте пиццу из духовки.

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Some ovens use a timer to let you know when the oven is hot enough. If your oven doesn't have that feature you may need to set your own timer. Let the oven preheat for seven to ten minutes to make sure it gets hot enough. Always practice good cooking habits when using the oven. Never open the oven while someone else is standing in front of it and keep all flammables away. For a crispier crust, place your pizza on a foil-lined cookie sheet before putting it in the oven. If you want a crunchy crust that's soft on the inside, place the pizza directly onto the oven rack. However, be aware that the cheese may melt and fall into your oven. This won't damage your oven, but you'll miss out on some extra cheesy goodness! Always use heat protected oven mitts or a sturdy hand towel when placing food into an oven. If you don't, you may burn yourself. Your pizza should take three to six minutes to reheat. When it's as done as you like it take the pizza out of the oven. If you used a foil-lined cookie sheet simply use oven mitts or a sturdy dish towel to lift the tray out of the oven. If you placed your pizza directly on the oven rack you'll need to be more careful. Position the serving plate to be level with the oven rack. Use tongs to slide the pizza from the oven rack onto the serving dish. Be careful not to burn yourself.  Don't try to lift the pizza with your tongs or you'll risk all of your cheese and toppings falling off. Try to gently pull the pizza onto a plate to cool. Let your pizza cool for about a minute or you may burn your mouth.


Разогрейте духовку до 180 °C. Смажьте и выстелите форму для буханки весом 1 кг. Просейте муку в миску, после чего добавьте молоко, ваниль, сахар и яйца. Растопите полстакана (115 г) сливочного масла, приготовьте пюре из бананов и хорошенько все размешайте. Смешайте масляную и мучную смеси до однородного состояния. Выложите все тесто в форму и запекайте 1 час и 15 минут. Прежде чем подать пирог к столу, отложите его на 5–10 минут в сторонку, чтобы он остыл.

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This cake takes 20 minutes to prepare, 1 hour and 10 minutes to cook and serves roughly eight people. This recipe resembles a banana bread, but is a little sweeter, with a thinner batter suited for cakes. You can use any sort of baking dish that you'd like, of course, but loaf dishes are nice and deep, allowing you to get thick, moist center to your bread. You can just as easily pour the batter into pie tins, a bunt cake, or any other baking dish. Beat using an electric mixer until the ingredients are combined in a light, consistent color, about one minute. If you don't sift the flour, whip it up with a fork at least -- this breaks up big clumps of flour to ensure that everything gets melted and mixed together well. Melt the butter slowly, in 15-20 second bursts, so that it is liquid but not hot. Then mash up your bananas, blending well. The more ripe the banana is, the better it will be. Dark brown bananas are often your best bet. You can pre-mash the bananas easily on a plate with the back of a large. Flour actually toughens up as you mix it, leading to chewier, less tender cakes. Just mix the flour in until their are no more dry bits and everything is taken one consistent batter. The cake is done when you can pierce it with a knife or wooden skewer and the blade comes out clean, with only a few crumbs. If the skewer comes out with wet batter on it, let the cake cook for an additional 5 minutes or so and try again. When ready, tip it out and allow to cool on a wire cooling rack. Allow to cool completely if you are adding icing or frosting, as the heat will make even frosting impossible.


Разогрейте духовку до 180 °C. Смешайте ингредиенты для глазури. Размешайте кешью в медовой глазури. Выпекайте кешью примерно шесть минут. Дополнительно обжаривайте кешью около шести минут. Добавьте сахар и соль, после чего перемешайте кешью. Наслаждайтесь вкусом.

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


Разогрейте духовку до 180 °С. Объедините ингредиенты для покрытия лягушачьих лапок. Хорошо покройте смесью лягушечьи лапки. Переложите лягушачьи лапки на подготовленный противень. Запекайте до золотистого цвета. Подавайте в горячем виде.

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Meanwhile, grease a baking dish with nonstick cooking spray or shortening. Alternatively, you could line the bottom of the dish with aluminum foil or parchment paper. The important thing is simply to keep the meat from sticking to the bottom of the pan. Mix together the Parmesan cheese, egg, butter, onion, garlic, cumin, rosemary, and tarragon in a small to medium mixing bowl until well combined. Make sure that the dish has a fairly wide mouth so that you will be able to easily dunk the frog legs in and out of it. Dip each frog leg in the cheese and egg mixture, coating both sides. Let the excess drip off before dredging all sides of each frog leg in bread crumbs. The bread crumbs should be spread out on a wide plate or in a large bowl with shallow sides. Spoon any remaining mixture over the frogs' legs once all have been coated and placed in the dish. The frog legs should be spread out in an even, single layer. Do not stack the legs into multiple layers, since doing so could lead to uneven cooking. Cook, uncovered, for about 1 hour in your preheated oven. You should not need to stir or toss the frog legs as they cook, but if the top appears to be browning well before the end of the full cooking time, you can carefully reach in with a pair of tongs and turn the pieces over to expose the other side. Sprinkle with salt, to taste, and serve immediately.


Разогрейте духовку до 180 °С. Разложите грецкие орехи на противне в один слой. Жарьте грецкие орехи в течение 10 минут. Перемешайте орехи в середине приготовления.

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


Разогрейте духовку до 180 ºC и смажьте две формы для пирога. В одной миске смешайте полстакана (120 мл) растительного масла, сахар и взбитые яйца. Добавьте молоко и ваниль в пюре из бананов и хорошо перемешайте. Возьмите другую миску и просейте в нее муку, разрыхлитель, соду и соль. Медленно добавьте сухие ингредиенты в жидкие, постоянно при этом помешивая. Выложите в формы одинаковое количество теста. Запекайте пирог 35 минут или пока он не станет золотисто-коричневым.

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All you need is a little bit of butter spread across the pans with a paper towel, or a nonstick cooking spray. Use a whisk, an electric mixer, or a stand mixer (like a Kitchen-Aid). It usually helps, furthermore, to pre-scramble the eggs with a fork to make sure the yolks and whites mix in evenly. Take these three wet ingredients and mix them together in a small bowl off to the side. Remember that, the darker and more ripe the banana, the better it will be for banana cake, as overripe bananas are sweeter and softer. When done mixing the wet ingredients, add to the oil and egg mixture. Mix together all of these powdered, dry ingredients and then use a fork or a whisk to break up any clumps. For perfect cakes, you should sift the flour in, which perfectly breaks up clumps for a nice smooth batter. Add the walnuts, and if using, the sultanas. Chocolate chips are also a wonderful addition that could go in now, if desired. If you have an electric mixer, this is your best choice. Turn it on low and slowly incorporate the flour mixture into your milk/oil/banana mixture, adding the flour, mixing in 80% of it then adding more flour. Mix until all of the dry ingredients are mixed with the wet. Make sure it is level and without air pockets. A good way to do this is to bang fill the tins up and then bang the bottom of the pans on the counter top lightly, which should shake out any air bubbles. If you stab the cake with a skewer, it should come out with no wet batter, only a few crumbs. As soon as you remove the cakes, let them cool for 3-5 minutes and then turn them out onto wire racks to finish cooling completely.


Разогрейте духовку до 180 ºC. Нарежьте багет кусочками толщиной 5–7 мм. Выложите кусочки на противне одним слоем. Вылейте в небольшую миску оливковое масло. Приправьте кростини. Засуньте противень в духовку. Достаньте противень из духовки. Подавайте кростини холодными.

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Line the baking sheet with parchment paper or a silicon sheet.  Keep in a single layer; don't overlap. Dip a pastry brush into the bowl and brush both sides of each baguette slice. You'll need to keep re-dipping in the olive oil. This step is optional but if liked, you can sprinkle the top of each piece with salt and pepper or perhaps with a spice such as paprika or sumac. Bake for 5-6 minutes, then remove and turn over the slices. Return to the oven and bake for another 5-6 minutes or until golden. Place on a cooling rack to cool completely. If storing, keep in an airtight container. These will keep for weeks if the container remains airtight.


Разогрейте духовку до 180 ºС. Положите филе лосося на противень. Приправьте лосось. Приготовьте соус. Помажьте рыбу соусом. Выпекайте филе в предварительно разогретой духовке.

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


Разогрейте духовку до 180 градусов Цельсия. Замочите моллюсков. Подготовьте начинку. Начините каждого моллюска. Запекайте в течение 12 минут. Подавайте в горячем виде.

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Prepare a baking sheet by lining it with aluminum foil. The aluminum foil is not absolutely necessary, but it will help to prevent the baking sheet from burning or becoming slimy. Place the clams in a bucket and add enough water to cover them. Stir in the cornmeal and salt and let soak as the oven preheats. Soaking the clams in this manner should loosen the shells. Combine the bread crumbs, Parmesan cheese, lemon juice, lemon zest, pesto, parsley, and olive oil in a bowl. Add half of the clarified butter or melted unsalted butter and mix together until moist.  While the stuffing mix should be moist, it should not be dripping wet or soaked.     Only add the remaining butter if necessary, and do so 1 Tbsp (15 mL) at a time to avoid over-soaking the stuffing mix.    Remove the clams from the water and pry them open with your fingers. Stuff the clams with enough of the stuffing mix to cover the meat completely.  If you cannot open the clams with your fingers, glide a thin, dull knife in between the shell halves and cut around the perimeter until loosened.     Position the stuffed clams on your prepared baking sheet.    Cook the clams in the preheated oven until the stuffing turns golden brown. Remove the finished clams from the oven and transfer them to a serving platter.


Разогрейте духовку до 180°C. Растопите масло в форме для выпечки (22 х 33 см). Выпекайте пирог в течение 35-45 минут. Подождите, пока коблер остынет в течение нескольких минут, затем подавайте его теплым.

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You can do this by cutting the butter into small cubes, placing them into the baking dish, and then leaving the dish in the oven as it heats up. The heat of the oven will melt the butter while you prepare the rest of the ingredients. The cobbler is ready when the batter rises and turns golden-brown at top. If the cobbler still is not ready, continue to bake it for 10 more minutes. It tastes great on its own, or alongside some cream or vanilla ice cream.


Разогрейте духовку до 190 °C и подготовьте форму для выпечки. Взбейте яйца, чтобы они загустели. Понемногу добавьте в яйца сахар, а затем ванильный экстракт. Просейте муку, пекарский порошок и соль в отдельную миску. Постепенно добавьте смесь муки к яйцам. Разогревайте в небольшой миске молоко и сливочное масло до тех пор, пока масло полностью не растопится. Постепенно добавьте молочную смесь в сливочное тесто. Выпекайте кекс в течение 25 минут. Подождите 10–15 минут, пока кекс остынет, прежде чем перевернуть его на тарелку. Посыпьте кекс сахарной пудрой или покройте его сливочным кремом.

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Lightly grease the inside of a square, 8-inch (20.32 centimeters) cake pan, then dust it with flour. To make the cake even easier to remove, line the pan with some parchment paper or aluminum foil first. You can do this using an electric mixer, a handheld mixer, or a food processor fitted with whisks. You can also do it by hand in a large mixing bowl using a whisk, but this will take more time. Keep beating the eggs and sugar until they are evenly combined, then stir in the vanilla extract. This ensures that your flour, baking powder, and salt will distribute evenly throughout the cake instead of collecting in clumps. Use a rubber spatula to combine the two together. Be sure to scrape the bottom and sides of the bowl. There should be no streaks or dry patches. If you are using an electric mixer or a food processor, you can pulse the mixtures together for a few seconds. Heating the milk up beforehand will give you a light, fluffy cake. If the milk is too cold, your cake will be too heavy and dense. Do not let the milk come to a boil. Again, make sure that the milk is hot, but not boiling. Also, make sure that you add the milk slowly. If you pour it in too fast, you will end up cooking the eggs. It is ready when the sides shrink back from the pan, and the center springs back when you press on it or when a toothpick inserted in the center comes out clean. If you used a spring form cake pan, simply open up the pan, and peel the sides away from the cake. For a fancier cake, cut the cake in half, and spread your favorite jam onto one of the halves before putting it back together.


Разогрейте духовку до 190 °C и разложите орехи на противне. Обжаривайте кедровые орехи в течение 5–10 минут. Достаньте кедровые орехи, когда они приобретут золотисто-коричневый цвет. Охладите орехи на прохладном противне. Храните кедровые орехи в герметичной емкости вплоть до одной недели.

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Use a rimmed baking sheet so the pine nuts won't slide off. Spread as many pine nuts as you want to toast on the sheet and set them aside while the oven heats. Ensure that the pine nuts are in a single layer so they toast evenly. Put the baking sheet in the preheated oven and cook them until they smell fragrant. Stir the pine nuts after they've been in the oven for 5 minutes. This will help them roast evenly. Pay close attention to the color of the pine nuts and take them out of the oven as soon as they're brown and they smell nutty. Keep in mind that the pine nuts will continue to cook even after you take them out of the oven. To prevent the pine nuts from burning, transfer the toasted pine nuts to a clean, rimmed baking sheet that's cold. This will stop the pine nuts from overcooking. Once the pine nuts are completely cool, put them into an airtight container. Then place them in the pantry out of direct sunlight. For the best flavor, use the pine nuts within 1 week. To store the pine nuts for longer, refrigerate or freeze the toasted nuts in an airtight container for up to 3 to 6 months.


Разогрейте духовку до 190 °C. Накройте средний противень фольгой. Промойте нут. Высушите нут. Покройте бобы маслом и специями. Распространите бобы на противне. Жарьте нут в течение 30 минут. Приправьте нут солью и перцем.

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


Разогрейте духовку до 190 °C. Подготовьте противень. Выберите мягкий бри и разверните его. Раскатайте слоеное тесто. Положите бри в середину листа слоеного теста. Приготовьте наполнитель и покройте им сыр. Натрите слоеное тесто смазкой из яиц. Заверните бри в слоеное тесто. Натрите верхнюю часть теста яичной смазкой. Подумайте о том, чтобы украсить верхний узел теста. Поставьте бри на противень и поместите его в духовку. Подождите 5–10 минут, пока сыр остынет, после чего подавайте его на стол.

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


Разогрейте духовку до 190 °C. Поместите стальную деталь в духовку на три часа. Выключите духовку и оставьте деталь в ней на ночь.

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