Разогрейте духовку до 190 °C. Помойте 1,8 кг свиного ошейка на кости. Приправьте мясо солью и перцем. Положите в утятницу лук, чеснок и добавьте воду с уксусом. Выложите ошеек в утятнице одним слоем. Запекайте 2 часа. Поливайте мясо жиром каждые полчаса. Запекайте мясо еще 45 минут.

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While the oven is heating, chop 2 onions. Also chop 5 cloves of garlic. Place the neck bones in a bowl or colander in the sink. Turn on cold running water. Place each neck bone under the water to remove cartilage, fat, and blood. Once all of the cartilage and fat are removed, rinse the neck bones one last time. Drain the water. Use a knife to remove tough fat and cartilage. Sprinkle 1.5 teaspoons (7.4 ml) of salt and 1 teaspoon (4.9 ml) of pepper over the neck bones. Use your hands to mix the salt and pepper into the neck bones. Mix the salt and pepper into the neck bones until they are evenly coated. Make sure to wash your hands with soap and water afterward. Spread half of the chopped onion and garlic on the bottom of a roasting pan. Pour 1 tablespoon (15 ml) of distilled white vinegar into the pan. Then add 1⁄4 cup (59 ml) of water to the pan. Use a spoon to spread the remaining chopped onion and garlic over the top of the pork. Cover the pan with aluminum foil. Place the pan in the oven. Bake the neck bones for 2 hours. While the pork is cooking, use a spoon to scoop up the juices. Pour the juices over the neck bones. This will prevent the neck bones from drying out. Remove the foil after 2 hours. Bake the neck bones uncovered for 45, or until golden brown. Remove the neck bones from the oven. Serve with rice or potatoes.


Разогрейте духовку до 190 °С. Вытащите грецкие орехи из скорлупы. Жарьте грецкие орехи до коричневого цвета. Вытащите грецкие орехи и дайте им остыть.

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


Разогрейте духовку до 190 °С. Отмерьте 1 столовую ложку оливкового масла, смажьте им противень и выложите на противень сосиски. Запекайте сосиски 20–25 мин, не забывая их переворачивать. Измерьте температуру внутренней части сосисок с помощью термометра для мяса.

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


Разогрейте духовку до 190 °С. Разогрейте чугунную сковороду с 1 столовой ложкой оливкового масла. Обжарьте стейки с двух сторон. Выложите мясо на противень. Вылейте остатки маринада на противень. Запекайте мясо в течение тридцати минут.

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Heat the oil until its surface begins to shimmer and the skillet is hot. Use tongs to remove them from the marinade and place them on the skillet. Reserve the marinade in its container. Sear on one side for 30 seconds. Flip the steaks and sear for another 30 seconds. It should be large enough to hold all of the steaks with no overlap. Try to distribute it evenly over the steaks. Add extra salt and pepper to taste. Remove them from the oven and allow to cool for five minutes. Transfer the steaks to a serving platter and serve.


Разогрейте духовку до 190 С. Приготовьте соус Бешамель. Нагрейте оливковое масло в сковороде, а затем добавьте фарш. В миске среднего размера, взбейте яйца. Распространите ровным слоем соус Бешамель (около 1/3) в нижней части формы для выпечки. Накройте одним слоем смеси рикотта. Добавьте весь говяжий фарш ровным слоем. Распространите еще 1/3 соуса Бешамель над моцареллой. Накройте лазанью алюминиевой фольгой и запекайте около 30 минут. Дайте остыть перед подачей на стол.

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In a large pot, melt the butter completely over medium heat. Add in the flour and whisk until smooth. Gradually add in the milk, continuing to whisk and simmer over medium heat for about 10 minutes. The sauce should be thick, smooth, and creamy when finished. Set aside and allow to cool completely. Season with salt and pepper and cook the meat until it is browned. Drain the excess fat and set aside, allowing to cool completely. Add in the ricotta cheese, salt, and pepper and then mix thoroughly. Cover it with one layer of pasta, overlapping the pasta slightly to make sure the entire dish is covered. Follow with one layer of spinach, and then add another layer of pasta sheets. Cover it with 1 1/2 cups of mozzarella cheese. Arrange another layer of pasta on top, and then spread the remaining bechamel sauce over it. Sprinkle with the remaining mozzarella and Parmesan cheeses. Remove the cover and bake for an additional 15 minutes. Enjoy with a glass of red wine if you are old enough.


Разогрейте духовку до 190 градусов Цельсия. Вымойте яблоки. Вырежьте сердцевину яблок, не доходя при этом 1 сантиметр до противоположной стороны. После этого необходимо наполнить середину яблок коричневым сахаром и корицей. Поверх начинки положите масло. Подготовьте яблоки. Запекайте яблоки в течение 35 минут. Подавайте яблоки к столу.

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Use a vegetable brush to scrub the skins, then pat them dry with a towel. Any type of apples will work, but Rome Beauty, Golden Delicious, or Jonagold apples are all great whole roasting apples. Their flesh bakes into a soft, smooth treat you can scoop with a spoon. Use either an apple corer or a paring knife to remove the cores and hollow out the apples. Don't cut all the way through, though. Keep the bottoms intact, since you're going to fill the apples with the remaining ingredients.  If you're using a paring knife, make four deep slices around the stem of the apples. Use a spoon to scoop out the core and seeds. If you accidentally cut through the bottom of an apple, simply reinsert the bottom piece to block the bottom of the hole. Evenly distribute the brown sugar and cinnamon among the four apples. Use a spoon to fill up the center of the apples with the mixture. If desired, add a pinch of salt and a squirt of lemon juice to each one. Evenly distribute the butter cubes among the four apples. Drop the cubes directly into the holes so that they rest on top of the sugar mixture. Pour the hot water into the bottom of a baking dish. This will help the apples roast evenly. Arrange the apples so that they're standing upright in the baking dish. Check the apples with a fork. When they are ready they should be tender, but not mushy. Remove the apples from the oven and allow them to cool for a few minutes. Each apple makes a single dessert for one person. Serve the apples with ice cream or whipped cream.


Разогрейте духовку до 190ºC. Очистите картофель. Тщательно высушите картофель. Проколите картофель вилкой. Приправьте кожуру. Запеките. Подавайте.

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Use a vegetable brush to scrub the potato skins thoroughly to remove any dirt. Since you won't be peeling the potatoes, it's important to get the jackets clean. If you want the jackets to have a crispy skin, make sure the potatoes are completely dry before baking. Make 8 to 12 holes all over the potatoes. This will allow moisture to escape during the cooking process. Rub the jackets with olive oil and sprinkle them with salt. This will bring out the flavor of the skins. You can skip this step if you don't like to eat the jackets. Place the potatoes directly on the center rack of the oven and let them bake for about 1 3/4 hours to 2 hours, depending on the size. The potatoes are ready when the skin is crispy and the interiors are soft when poked with a fork.  You may want to place a baking sheet under the potatoes on your oven's lower rack to catch any drippings. If you prefer soft jackets, wrap the potatoes in aluminum foil and poke holes in the foil before placing them on the rack to start baking. Slit each potato in half lengthways. Use a fork to fluff the insides. Add your favorite toppings, like a generous knob of butter, a scoop of sour cream, and a sprinkle of chives. Serve immediately.  Jacket potatoes are excellent as a side dish or an entire meal. To make your potatoes into a meal, top with chili (either meat or vegetarian) or roasted vegetables. For a delicious twist, try jacket potatoes with smoked salmon, cream cheese and capers.


Разогрейте духовку до 200 °C и поставьте решетку на противень. Проверьте температуру курятины, чтобы убедиться, что она достигла 71 °C. Достаньте курятину и насухо промокните ее бумажными полотенцами. Достаньте курицу из духовки и подайте к столу.

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Get out a large baking sheet and put a large wire rack on it. The wire rack will allow air to circulate under the chicken as it bakes. This will make the chicken even crispier. Insert an instant-read meat thermometer into the thickest part of a chicken thigh to ensure that it's reached 160 °F (71 °C). Keep in mind that the chicken will cook more when you put it into the oven to crisp up. If the chicken hasn't reached temperature, close the pressure cooker and turn it back on to high for 3 to 5 more minutes. Lift the steamer basket out of the pressure cooker and lay the pieces of chicken on a baking sheet. Take a paper towel and blot the chicken pieces until they're completely dry. If the chicken is very moist, you may need several paper towels. Turn off the oven and take the chicken out of the oven. Put the chicken on a platter and serve it immediately with your favorite sides. For example, serve the chicken with mashed potatoes, green beans, or biscuits. Refrigerate the leftover chicken in an airtight container in the refrigerator for up to 3 to 4 days. Keep in mind that the chicken breading will become soggy as it's stored.


Разогрейте духовку до 200 °C и смажьте поверхность клубней маслом.

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Use vegetable or olive oil and lightly coat the outside of each potato. This will help keep the skin moist and smooth. You can put a few drops of oil directly onto the potato and rub it around with your hands.


Разогрейте духовку до 200 °C.

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This temperature is important, as it will heat the burgers quickly without overcooking them in the process. It’s important to do this ahead of time so your oven will be preheated by the time you’ve prepared the burger patty.


Разогрейте духовку до 200 °C. Возьмите острый нож с зазубренным лезвием и разрежьте тыкву пополам. Выберите из тыквы волокнистые прожилки. Положите тыкву мякотью кверху на противень. Запекайте тыкву в течение 25 минут или до тех пор, пока мякоть не станет нежной. Выберите мякоть ложкой. Приготовьте из мякоти пюре. Разделите мякоть на небольшие порции и заморозьте их. Храните замороженное пюре из тыквы до 3 месяцев. Разморозьте пюре перед приготовлением.

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You will be using the oven to roast the squash before freezing them. Set the oven to Bake and turn it up to 400 °F (204 °C). If you prefer, it is also possible to cook the squash in the microwave, in which case you do not need to worry about preheating the oven. Set the squash on a cutting board, and hold it steady with one hand. Using the knife, cut the squash into halves lengthwise. Set the squash halves down on the cutting board, with the flesh-side facing up. For bigger squash like butternut squash, move slowly and carefully with the knife. Squash roll, and you don’t want the knife to slip. If the squash is smaller, like an acorn squash, it will be easier to hold it steady. Using a spoon or your hands, scoop away and discard any pulp or seeds on the inside of the squash. If you have a melon baller, this is a great tool to easily scoop and discard seeds. A serrated grapefruit spoon will also help get the job done.  Compost or trash the inner bits of the squash. Spoons don’t cut as well through the strings of a squash as a melon baller, due to their dull edges. If you want to add some flavor, season the squash with salt and pepper. You can also add about 1 tbsp (15 mL) of butter or honey and 1 tbsp (14.3 g) of brown sugar to the squash at this point. If you plan to roast the squash straight out of the freezer, adding butter and brown sugar at this stage is a good idea. Otherwise, the squash will preserve better without additives, and you can just bake it as it is. Place the baking sheet in the previously preheated oven (400 °F (204 °C)) and let them bake for 25 minutes. After 25 minutes, take the baking tray out, and use a fork to check if the flesh is soft (you should be able to pierce the flesh with the fork). To microwave the squash, place the squash pieces on a piece of microwave-safe plastic wrap on top of a microwavable plate. Cook them for 15 minutes on high, checking the squash at every 5 minute interval. Continue cooking until the flesh is soft enough to scoop it out of the skin with a spoon. Once...


Разогрейте духовку до 200 °С. Разложите треску на подготовленный противень. Приправьте филе. Готовьте 15-20 минут. Подавайте с подливой из противня.

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


Разогрейте духовку до 200 ºС. Приправьте лосось. Сделайте верхушку. Положите одно филе лосося на один лист алюминиевой фольги. Закрутите два конца фольги вместе. Покройте верх филе лосося верхушкой. Сложите и загерметизируйте стороны фольги. Выпекайте лосось в пакетах. Подавайте пакеты целыми.

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


Разогрейте духовку до 200 ˚С и подготовьте противень. Размешайте замороженную брокколи с маслом и приправами. Запекайте брокколи 20 минут, а затем переверните. Уберите брокколи обратно в духовку.

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After turning on your oven, pull out a baking sheet and a roll of parchment paper. Tear off a sheet of parchment paper the size of the baking sheet. Line the baking sheet with parchment paper. Instead of parchment paper, you may cover the pan with non-stick cooking spray. Once the oven is preheated, place ½ pound frozen broccoli into a mixing bowl. Pour 1 tablespoon of olive oil over the frozen florets and season to taste. Use a spoon to toss the broccoli in the oil and seasoning. Spread the contents of the bowl—including the excess oil—onto the baking sheet. Seasoning options include: salt, pepper, garlic, and/or garlic salt. Place the broccoli in the oven and set a timer for 20 minutes. After 20 minutes, remove the pan from the oven. Use a spatula to turn the broccoli. As you flip the broccoli, do your best to redistribute the excess oil and seasonings as well. Reinsert the pan into the oven and set a timer for 10 minutes. After 10 minutes, assess the broccoli’s color. If the broccoli has minor brown batches, remove it from the oven and serve hot. If the broccoli hasn’t browned, return the pan to the oven. Monitor the broccoli to ensure that it does not burn. Once it is speckled with brown spots, remove the pan from the oven and serve hot.


Разогрейте духовку до 200 градусов Цельсия. Выскребите семена и волокнистые части из центра каждой половины. Размажьте ½ столовой ложки сливочного масла на каждую половину тыквы. Запекайте в духовке около часа.

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On a cutting board, use a chef's knife to cut the acorn squash in half, from stem to end. Place each half in a baking pan, skin-side down. Butter the pan or use a non-stick spray to prevent the bottom of the squash from sticking to the pan. Sprinkle the brown sugar and maple syrup evenly onto each half. in the oven for about one hour. The squash should be very soft, and the tops browned. Remove from the oven and allow to cool before serving.


Разогрейте духовку до 200 градусов. Положите хлеб в форму. Запеките яйца. Достаньте блюдо из духовки.

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


Разогрейте духовку до 200–240 °C. Свиные отбивные должны разогреться хотя бы до 63 °C в середине. Достаньте запеченные отбивные из духовки и насладитесь их вкусом.

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For boneless center-cut pork chops, set the oven to an even 400 °F (204 °C). If you’re preparing thicker bone-in chops, increase the temperature to 475 °F (246 °C) to ensure that they get done all the way through.  If your oven has a convection setting, select it rather than standard bake. Convection baking allows heat to circulate better, which will help your chops cook quicker and more evenly. Make sure frozen chops have had a chance to thaw completely before you begin cooking. The best way to avoid confusion about when your dinner is ready is to use a meat thermometer. Slide the tip of the thermometer into the thickest portion of the chop, usually somewhere near the middle, then wait 30 seconds to get an accurate reading. Pork needs to be cooked to an internal temperature of at least 145 °F (63 °C) in order to be eaten safely. Cooking pork can be a little tricky, since it may look done on the outside but be dangerously undercooked in the center. Serve your chops with traditional favorites like cinnamon apples, mashed new potatoes, or rice pilaf. For a lower-calorie feast, go with sides like grilled asparagus or steam broccoli.   A few sprigs of fresh parsley or a dash of rosemary can add a jolt of bold flavor without increasing the amount of calories in the dish. Leftovers can be stored in the refrigerator for 3-4 days and reheated in the oven at a medium temperature.


Разогрейте духовку до 205 °C. Выложите рыбу на противень вместе с ломтиками лимона и красного лука. Не накрывайте рыбу и запекайте ее в течение 15–20 минут. Подайте тилапию на стол, пока она не остыла.

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


Разогрейте духовку до 205 °C. Разломайте пополам несколько крекеров Грэма. Положите зефир на каждую половинку крекера. Запекайте сморы 3–5 минут, пока зефир не распухнет, став золотисто-коричневым. Поместите кусочек горького шоколада на вершину каждого смора. Накройте каждый из них другой половиной крекера Грэма. Выждите минуту, прежде чем приступить к десерту.

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


Разогрейте духовку до 205 º C. Сделайте х-образный надрез на плоской стороне каждого каштана. Положите каштаны на противень. Обжаривайте каштаны в течение 15-20 минут. Раздавите оболочку. Очистите каштаны. Подавайте.

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


Разогрейте духовку до 218 градусов. Вытащите фасоль из морозилки. Побрызгайте фасоль маслом. Приправьте фасоль солью и перцем. Поставьте фасоль в духовку. Вытащите фасоль из духовки.

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Take them out of the freezer bag and spread them in an even layer over a baking sheet. Some of the beans may be frozen together in clumps; separate them as much as you can using your fingers and a fork. Olive oil, sesame oil, peanut oil and grapeseed oil are all good choices. Sprinkle lightly with other seasonings if you wish, like cayenne pepper, cumin, chili powder, garlic powder, oregano, or any other spices that you like with vegetables. Toss the green beans to make sure they are thoroughly coated. Cook them for ten minutes, then remove them from the oven and use a spatula to stir them around. Place them back in the oven and cook until parts of them look brown and crispy, about five more minutes. Add additional seasonings or grated cheese if desired. Serve hot.


Разогрейте духовку до 220 °C и промойте 2 филе лосося под холодной водой. Просушите филе и смажьте растопленным маслом со всех сторон. Раскройте рыбу и запекайте еще 20–25 минут. Уберите рыбу из духовки и дайте филе отдохнуть около 3 минут перед подачей.

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Remove 2 frozen salmon fillets from their packaging and rinse them under the tap just until pieces of ice melt off. Use a paper towel to pat the moisture off of the fillets. Then, melt 1 tablespoon (15 ml) of butter into a small dish and dip a pastry brush into it. Brush each side of the salmon with the butter. If you prefer to use a different cooking fat, you could use regular olive (also called light), canola, or coconut oil. Wear oven mitts to peel the sheet of aluminum foil off of the dish and ensure that the escaping steam doesn't burn you. Roast the uncovered salmon until it reaches 145 °F (63 °C) with an instant-read thermometer. If your fillets are thin [under 1 inch (2.5 cm)], check them after 20 minutes. Wait until closer to 25 minutes if the fillets are over 1 1⁄2 inches (3.8 cm) thick. Set the baking dish on a rack and leave the fish to rest. The fillets will finish cooking and will reabsorb some of the liquid. Then, transfer the fillets to plates and serve the fish with your favorite sides, such as roasted vegetables, steamed rice, or a garden salad. Refrigerate leftover salmon in an airtight container for up to 3 to 4 days.


Разогрейте духовку до 220 °C. Выложите филе тилапии на смазанный растительным маслом противень. Поместите филе тилапии в духовку на 10–12 минут. Подайте тилапию на стол, пока она не остыла.

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


Разогрейте духовку до 220 градусов Цельсия.

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


Разогрейте духовку до 230 ° C. Нагрейте 2 ст. л. растительного масла в жаростойкой сковороде. Добавьте в сковороду 1 1/4 стакана красного лука. Добавьте индейку и чили. Добавьте соус. Добавьте чипсы. Украсьте.

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


Разогрейте духовку до 230 °C и застелите противень фольгой. Выложите 4 стейка из тунца на противень и намажьте их соусом. Запекайте стейки в течение 6–8 минут. Достаньте стейки из духовки, выдержите их 5 минут и подайте на стол вместе с гарниром.

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


Разогрейте духовку до 230 °C. Поставьте завернутое в фольгу филе на среднюю полку духовки и запекайте в течение 15–20 минут. Подайте еще горячую рыбу со свежим лимоном.

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


Разогрейте духовку до 230 °C. Разрежьте багет на толстые ломтики по 1,27 см. Кисточкой для выпечки смажьте одну сторону каждого ломтика оливковым маслом. Положите хлеб на противень смазанной стороной вниз. Поставьте противень на самую верхнюю направляющую и запекайте хлеб 5–6 минут. Выложите брускетты на тарелку, смазанной стороной вверх.

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To get the most surface area, try to slice the bread diagonally, instead of straight down. You do not need to coat both sides with olive oil. The oil will help create a "barrier" between the topping the bread, and prevent it from getting too soggy. Depending on how big your baking sheet is, and how many slices you have, you may need to make several batches. The rack should be about 4 to 5 inches (10.16 to 12.7 centimeters) from the heat source. When the edges turn golden brown, take them out.  You can also toast them under a broiler for 3 minutes, turning once.  For richer bruschetta, melt some butter in a large skillet. Heat the bread slices in the skillet on both sides until they are golden brown. After this point, you can start preparing the traditional tomato-basil topping, or you can use a different, more unique one.


Разогрейте духовку до 230 °C. Удалите стебель. Измельчите половину цветной капусты в кухонном комбайне. Измельчите оставшуюся половину.

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Before you begin preparing the cauliflower, first preheat the oven to 450 degrees F (232.22 C). The oven will preheat as you are preparing and forming the bread so that it will be hot enough by the time you are ready to bake it. Rinse the head of cauliflower, then place it on a cutting board. Cut away the central stem of the cauliflower as well as any other stems so that you are left with the florets, or the bushy tops, of the cauliflower. If you don't cut away the stems, the bread will have a tougher and less fluffy consistency. You don't have to cut away every last bit of stem; just do your best to cut most of it away. Once you cut away the stems from the cauliflower, place half of the cauliflower florets in a food processor. Pulse the cauliflower on high until it is about the same texture as rice. After grinding, pour the ground cauliflower into a microwaveable bowl. Place the rest of the cauliflower florets in the food processor and grind until they reach the same texture as cauliflower you just ground. Then pour the rest of the cauliflower into the microwaveable bowl as well.


Разогрейте духовку до 230 ºC. Раскатайте тесто. Переложите тесто на противень. Смажьте тесто оливковым маслом. Намажьте основу пиццы соусом. Добавьте начинку. Испеките пиццу. Нарежьте пиццу на кусочки и подавайте.

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Allow the oven to preheat for at least 30 minutes or up to 60 minutes. Meanwhile, prepare a pizza stone or round baking sheet by coating it with a fine, even layer of cornmeal or flour. Place one rounded ball of dough onto a lightly floured work surface and gently stretch it into a flat circle. Use your hands to push out the edges.  If necessary, use a lightly floured rolling pin to flatten the dough to a thickness of 1/4 inch (6 mm) or less.  Alternatively, spread the dough out as much as possible on the work surface, then carefully pick it up. Place both fists beneath it and gradually stretch the dough out further, using a circular motion. Note that if the dough shrinks back while you roll it out, allow it to rest for 5 minutes before continuing. Carefully lift the dough and place it onto the prepared pizza stone or baking sheet. Use your fingers to reshape it as needed. Use a pastry brush to lightly coat the top and sides of the dough with olive oil. Use just enough oil for a light coating; do not drench the crust. The oil should help the crust remain crisp even after you add the toppings. Ladle up to 1/4 cup (60 ml) of pizza sauce over the center of the dough. Use the back of the ladle to spread the sauce to the edges. Ideally, you should leave 1/2 inch (1.25 cm) between the edge of the sauce and the edge of the pizza dough. Leaving a little space should prevent the sauce from bubbling over the edge of the pizza and making a mess. Spread your cheese over the sauce, followed by the prepared meats and vegetables. Finish by sprinkling the pizza with the chopped herbs.  Continue to leave 1/2-inch (1.25-cm) of the outer crust edge uncovered. Add toppings sparingly. If you add too many, you run the risk of drowning out the flavors instead of allowing them to complement one another. Place the pizza in the oven and cook it 10 to 15 minutes, or until the cheese looks golden and the crust looks golden-brown. Consider rotating the pizza after the first 5 to 7 minutes to ensure even browning. Remove the pizza from...


Разогрейте духовку до 230 ºС. Вымойте цуккини. Нарежьте цуккини. Посолите цуккини. Приготовьте панировку. Запанируйте цуккини. Выпекайте цуккини. Подавайте хрустящие кружочки цуккини.

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


Разогрейте духовку до 230 ºС. Вымойте цуккини. Нарежьте цуккини. Разложите половинки цуккини на противень. Смажьте половинки цуккини оливковым маслом. Приправьте цукини солью и перцем. Разложите пармезан на половинки. Жарьте кабачки. Подавайте с базиликом.

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


Разогрейте духовку до 230 градусов Цельсия. Растопите в сковороде сливочное масло. Приготовьте лук-шалот, чеснок и цедру лимона. Добавьте лимонный сок. Положите рыбу на подготовленный противень. Полейте приготовленной смесью сливочного масла. Посыпьте измельченным укропом. Запекайте в течение 12-17 минут. Подавайте в теплом виде.

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Prepare a baking sheet by lining it with aluminum foil.  Choose a baking sheet with a shallow rim. Note that steelhead trout are generally quite large, so you should use a large baking sheet instead of a small one. Add the butter to a saucepan or small skillet and heat it over medium heat until it melts and begins to sizzle. Add the shallots first, cooking them for 3 minutes until softened. Afterward, add the minced garlic and 1 tsp (5 ml) of grated zest from the lemon. Cook for an additional minute.  If using pre-minced garlic, use roughly 1 tsp (5 ml). You could also use 1/4 tsp (1.25 ml) garlic powder. Use a hand grater or box grater to produce the lemon zest. Remove the pan from the heat and let cool slightly. Squeeze the juice from one half of the lemon into the pan and stir to blend it in. Place the fish on the prepared baking sheet and sprinkle it with a little salt and pepper.  If you are uncertain about how much salt and pepper to start with, try 1/4 tsp (1.25 ml) salt and 1/8 tsp (0.625 ml) pepper. If the fish is too large to fit across the length of the baking sheet, turn it and let it lay across the sheet diagonally. Note that steelhead trout has a taste somewhat comparable to salmon, and the two are often used as substitutes for one another. Steelhead trout tends to be slightly thinner, though, so it requires a shorter cooking time than salmon. Spoon the flavored butter mixture over the trout, coating it evenly and completely. Use half of your minced dill to season the fish before it cooks. If you do not have fresh dill, you can use 1 tsp (5 ml) dried dill for every 1 Tbsp (15 ml) fresh dill you might otherwise use. Cook the trout in the preheated oven until it flakes apart easily with a fork.  Do not turn or flip the fish as it cooks. Do not cover the baking sheet. A thin fillet will cook in 12 minutes, but thicker fillets may take longer. Use several spatulas to carefully slide the trout off the baking sheet and onto a serving platter. Squeeze the remaining lemon juice over the fish and...


Разогрейте духовку до 230 градусов Цельсия. Смажьте алюминиевую фольгу маслом. Положите одну форель на кусок фольги. Посолите и поперчите. Приправьте форель изнутри. Свободно сложите фольгу. Запекайте в течение 10-15 минут. Подавайте в теплом виде.

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Meanwhile, cut four sheets of heavy-duty aluminum foil.  The pieces of aluminum foil should be cut into squares that are 3 inches (7.6 cm) longer than the length of your rainbow trout. If you only have light aluminum foil, cut eight sheets. Double up the sheets to create four thicker squares. Coat the dull side of each aluminum foil square with a small amount of olive oil. The foil should not be dripping wet, but there should be enough oil to make the surface evenly slick. Center each trout on a separate sheet of foil.  Place the trout skin-side down. Consider leaving the head or tail on while cooking. This reduces the amount of skin that breaks, which allows the flavor of the rainbow trout to come out stronger.  Note that most rainbow trout purchased in a store will be butterflied open. This is actually preferable for this recipe, but you can still prepare the recipe without butterflied trout. Sprinkle each trout with salt and pepper, to taste. If you need a rough guideline on how much salt and pepper to use, try a total of 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) pepper, evenly spread over all four pieces of fish. Open each piece of trout so that they lie flat. Place two sprigs of tarragon or dill in the middle of each fish along with two slices of lemon. Fold the two sides together again.  You could also use 4 sprigs of rosemary instead of the dill or tarragon. If the trout is not butterflied, you can lay the herbs and lemon slices on top of the fish instead of sandwiching them in the middle. Drizzle each fish with 1/2 tsp (2.5 ml) of olive oil. Grab the edges of the foil and fold them over the fish, crimping them together tightly to form a packet.  Make sure that the trout is centered in the middle of the square before folding the square up. Place the packets on a baking sheet. When done, the flesh of the trout should be opaque. It should also flake easily when pierced with a fork. Check on packet after 10 minutes. Continue cooking an additional 5 minutes if still undercooked. Remove the finished fish...


Разогрейте духовку до 230° С. Положите бобы на противень. Жарьте бобы от 15 до 20 минут.

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


Разогрейте духовку до 232 °C. Поместите мясо в противень из нержавеющей стали или в металлический противень. Приправьте мясо специями на свой вкус. Поджаривайте ребрышки Prime Rib при этой температуре в течение 15 минут. Пусть запекается в течение отведенного времени. Выложите мясо на ребрах на блюдо и поставьте в теплое место, чтобы стекли соки.

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to 450°F (232°C). This is to sear the roast initially -- you will bring the temperature down after this blast of heat. Put the oven rack on a lower tier. If you have a smoker or charcoal grill, you can smoke prime rib instead of roasting it. Either ribs side down or fat side up is okay. When choosing a pan, make sure the sides are at least 3" (7.5 cm) deep. Nonstick pans are a waste of energy. You'll get fewer tasty bits that give your au jus or gravy flavor. And the rib bones serve as a natural rack, so you won't need a metal one. Some people believe wholeheartedly that you should coat your roast in salt and pepper. Others swear that the salt just dries out the meat -- so avoid it all costs. This is, ultimately, up to you. You may also find that smearing the cut ends of the roast with a couple tablespoons (30 g) of butter seals in the moisture and makes the ends more tender. Again, proceed at your own discretion. Then turn the oven to 325°F (162°C) for the rest of the cooking time. Every 1/2 hour, baste the cut ends of the roast with the fat accumulated in the roasting pan. Do not cover the roast. To figure out the total cooking time needed for your roast, allow about 13-15 minutes per pound for rare and 15-17 minutes per pound for medium rare.  Grab your meat thermometer (an instant-read digital one makes it easy) and check the internal temperature about 45 minute before you think the prime rib will finish. If anything, start checking early; if something's going wrong, you'll be able to catch it. Meat thermometers will only give you an accurate reading if you're inserting it into the thickest part of the beef. It should not be touching fat or bone. Cook until the temperature is 120° F (49°C), or your desired temperature: For rare: 120-129°F (49-54°C) For medium rare: 130-134°F (55-57°C) For medium: 135-144°F (58-62°C) For medium well: 145-154°F (63-67°C) For well done: 155-164°F (68-73°C) Cover loosely with aluminum foil, and let sit approximately 15 to 20 minutes. Cutting into the meat too early may cause...


Разогрейте духовку до 260 °C и расставьте противни. Вытащите индейку из рассола и сполосните ее холодной водой. Положите индейку на жаровню и насухо ее промокните. Приправьте индейку по вкусу и запекайте 30 минут. Нагрейте духовку до 177 °C и запекайте индейку, пока она не нагреется до 74 °C. Вытащите индейку и дайте ей постоять 15 минут, прежде чем начать разделывать.

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


Разогрейте духовку до 290 градусов по Цельсию. Поместите жаркое в духовку, чтобы подсушить сверху. Разрежьте жареные ребрышки. Приготовьте соус из стекшего жира. Подавайте жаркое.

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At this temperature, the meat will achieve a perfect sear without overcooking the interior. Leave it in the oven for 8-10 minutes, or until a brown, crispy crust has formed. When you're satisfied with the crust, remove the roast and prepare to carve it right away. Do not overcook the meat or allow it to burn. Place the roast on a carving board. Cut and remove the string tying the bones to the meat, and set the bones aside. Carve the roast into 1⁄4 to 1⁄2 inch (0.6 to 1.3 cm) slices against the grain using a very sharp carving knife. from the drippings. In a saucepan, heat up 2 tablespoons of the drippings. Add 2 tablespoons of flour and whisk until the gravy has thickened. Add the rest of the drippings and enough cream to make 1 or 2 cups of liquid, depending on how many people you're serving. Season the gravy with salt and pepper. Beer, stock, or water may be added instead of cream. Ask your guests how well they would like their meat done. Meat near the edge will be more done than in the center slices. Place the gravy in a dish to be passed around the table. The meal is excellent with creamed spinach, Yorkshire pudding and fresh salad.


Разогрейте духовку до 300 градусов по Фаренгейту (150 градусов по Цельсию). Смешайте ингредиенты для соуса. Варите соус на медленном огне в течение 5 минут. Поместите грудинку на противень. Запекайте мясо до готовности (грудинка должна стать мягкой). Мясо должно немного постоять, перед подачей.

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Prepare a roasting pan by lining it with a large sheet of aluminum foil. The foil needs to be at least three times as large as the bottom of your roasting pan. You will need enough foil to wrap completely and securely around the brisket, so if necessary, you can test the amount by wrapping it around your brisket before you use it the line the pan. In a small saucepan, whisk together the ketchup, vinegar, brown sugar, soy sauce, Worcestershire sauce, mustard, ginger, garlic, oil, and water until combined. Alternatively, you could use your favorite prepared barbecue sauce instead of this sauce recipe. Use roughly 3/4 cup (185 ml) of prepared sauce and mix it with 1 cup (250 ml) of water. No simmering is necessary if using prepared sauce. Heat the sauce on your stove over medium-high heat until it reaches a simmer. Let cook for 5 minutes, stirring occasionally, so the flavors blend. Pre-heating the barbecue sauce separately allows the flavors of the sauce to blend more thoroughly before you add it to the beef brisket. If you do not pre-cook the sauce, you may end with a brisket that is unevenly flavored, with some tastes being stronger on one side of the meat than they are on another. Place the beef brisket on the aluminum foil and spread the sauce over it, covering as much of the meat as possible. Wrap the foil around the brisket when done.  By wrapping the brisket, you seal the liquid in and keep that liquid in full contact with the meat. This leads to a more even, more rapid, and more flavorful cooking process. Make sure the foil is wrapped around the brisket tightly so no liquid can leak out through the corners of the foil packet. The beef brisket should be roasted for roughly 1 hour per l lb (450 g) of meat. In this case, the brisket should cook for 3 to 4 hours.  Do not unwrap the brisket during the cooking process unless you are checking for doneness. Unwrapping the meat can cause some liquid to be lost, which can upset the cooking time and lead to a brisket that is drier than ideal. You should also watch...


Разогрейте духовку до 300 градусов по Фаренгейту (180 градусов по Цельсию). Разогрейте масло в большой жаровне. Обжарьте грудинку со всех сторон. Подготовьте  лук, морковь и чеснок. Добавьте приправы и белое вино. Поместите  в жаровню грудинку и помидоры. Запекайте до готовности. Мясо должно немного постоять, перед подачей.

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Meanwhile, season the veal brisket with salt and pepper on all sides. Add the oil to an oven-safe Dutch oven and heat over medium-high for a couple of minutes, letting it become thinner and easier to spread across the bottom of the Dutch oven. Veal brisket is usually browned while beef brisket is often prepared without being browned. The flavor of veal is improved more dramatically on browning than the flavor of beef, at least as far as oven-cooked brisket is concerned. Add the veal brisket to the hot oil and sear on each side, turning with tongs as needed, until all sides are lightly browned. This should take about 3 to 5 minutes per side. When done, remove the brisket from the Dutch oven and keep warm. Add these ingredients to the remaining oil in the Dutch oil and cook, stirring frequently, until the onions begin to wilt and turn golden and translucent. This should take another 4 minutes or so. If there is little to no oil left in the Dutch oven when you add the vegetables, add another splash of oil so these ingredients can be sautéed in fat. Add the bay leaf, thyme, rosemary, parsley, and white wine to the Dutch oven. Simmer over medium-high heat for 2 to 3 minutes.  Stir the bottom of the Dutch oven, scraping up any stuck bits of veal or vegetables in the process. These small bits are packed with flavor, so you do not want to lose them. If you want to remove the herbs before serving the veal brisket, place them inside a small satchel made of cheesecloth. This is not strictly necessary, though, since the bay leaf is the only one that really needs to be removed and it is usually easy enough to spot and remove on its own. Return the veal brisket to the Dutch oven and add the crushed tomatoes. Cover the pot. Use the lid to your Dutch oven. If it does not have a lid, cover tightly with aluminum foil. This should take about 2 1/2 to 3 hours. Keep the Dutch oven covered for the duration of the cooking process, only removing the lid to check for doneness. Check the internal temperature of the brisket with a meat...


Разогрейте духовку до 350 ° F. Убедитесь, что сковорода высушена хорошо, Что над ее поверхностью образуется пар, когда вы ставите ее в печь. Поставьте сковороду в духовку. Повторите процесс.

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Try to get to it before the food you cook has a chance to crust over the skillet. This makes cleanup a lot easier. Simply wipe out the food scraps with a sponge and then rinse the skillet with hot water.  You can use a touch of regular dish soap to help dislodge sticky food, but don't use too much. Never use bleach or any kind of harsh cleanser. Never put your cast iron skillet in the dishwasher. The detergent will corrode the iron. If the bottom of the skillet has a layer of caked-on food, make a mixture of coarse salt and vinegar and use a paper towel to rub it around the bottom of the skillet. It's easier on the iron than a scrub brush would be, and less likely to remove the nonstick seasoning.  You can also burn off caked food. Turn up the oven to 500 °F (260 °C) and put the skillet inside for an hour or so. The food will turn to ash, and you'll be able to brush it off and rinse the skillet. However, if you use this method you'll need to re-season the skillet, since that will get burned off as well. Leaving wet spots on the skillet will lead to rust. After washing the skillet, use a dishcloth to dry it all over, including the handle. If you're stacking it with other pans, you might want to line the skillet with a paper towel to make sure that no moisture gets trapped between them and protect the seasoning from getting scratched off.


Разогрейте духовку до 350 º F (176 º C). Разбейте шесть яиц в миску. Налейте 3/4 чашки обезжиренного молока в миску.  Растопите 2 ст.л. сливочного масла в микроволновой печи Осторожно перелейте растопленное сливочное масло в миску. Приготовьте следующую смесь. Вылейте яичную смесь в миску с мукой. Добавьте 1/4 стакана семян подсолнечника. Поместите тесто в формы для кексов. Налейте тесто в каждую чашу, так, чтобы оно заполнило ее на 2/3. Поместите форму для кексов в духовку и выпекайте в течение 25 минут. Достаньте кексы из духовки. Подавайте.

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


Разогрейте духовку до 350 градусов по Фаренгейту.

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


Разогрейте духовку до 350 градусов. Жарьте овощи в течение 30 минут.

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


Разогрейте духовку до 425 º F (220 º C). Сбрызните четыре чашечки для выпекания спреем для выпечки. Положите чашечки на противень. Растопите масло и шоколад в микроволновке за 1 минуту.

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


Разогрейте духовку до 60 °C. Осторожно срежьте поврежденные участки и промокните инжир кухонным или бумажным полотенцем. Разрежьте инжир пополам. Выложите инжир на противень. Поместите противень в духовку на 36 часов. Подождите, пока инжир полностью остынет. Закройте емкость с инжиром и храните в холодильнике или морозильной камере.

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


Разогрейте духовку до 60 градусов. Выключите духовку. Разложите листья мяты по противню. Сушите листья в теплой духовке.

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


Разогрейте духовку до 71 градуса. Нарежьте лук на тонкие кусочки. Разложите лук по противню. Сушите лук в разогретой духовке. Когда лук будет готов, он начнет крошиться. Храните в прохладном сухом месте.

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


Разогрейте духовку до 80 °С. Переложите мякоть кокоса на противень. Сушите мякоть в течение 45 минут.

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


Разогрейте духовку до 80 градусов. Возьмите жирные, не сильно пастеризованные сливки, если возможно. Перелейте сливки в кастрюлю с толстым дном и крышкой. Поставьте кастрюлю со сливками в разогретую духовку и запекайте минимум 8 часов. Выньте форму с топлеными сливками и оставьте охлаждаться до комнатной температуры. Аккуратно отделите верхний слой топленых сливок от жидкости под ним. Приятного аппетита!

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


Разогрейте духовку до 94 C. Распределите мелки по цветам.

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


Разогрейте духовку до невысокой температуры. Разложите ломтики хлеба на противне и поставьте его на решетку. Примерно через 5 минут переверните хлеб. Еще через 5 минут достаньте хлеб из духовки.

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


Разогрейте духовку до температуры 135ºС. Разомните бананы в маленькой миске. Смешайте сухие ингредиенты. Положите сливочное масло и сахар в другую миску. Вбейте яйца. Добавьте муку и пахту (или кефир). Перелейте тесто в смазанную форму для выпечки. Достаньте пирог их духовки. Подавайте на стол.

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


Разогрейте духовку до температуры 175 °C и приготовьте две круглые формы для выпекания диаметром 20–23 сантиметра. Растворите сухое молоко в воде. Смешайте в отдельной емкости муку, разрыхлитель и мускатный орех. Взбейте сливочное масло, маргарин и сахар. Взбейте 10 яиц по очереди. Взбивайте тесто в течение 2 минут на средне-высокой скорости и добавьте ваниль. Добавляйте в тесто поочередно сухую смесь из муки и молоко.

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


Разогрейте духовку до температуры 175 ºC. Смешайте муку с сахаром. Добавьте газированную воду с лимоном или лаймом. Придайте тесту форму буханки хлеба. Выпекайте 45–60 минут. Подавайте на стол.

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Meanwhile, prepare a 9-inch by 5-inch (23-cm by 13-cm) loaf pan by lightly greasing the bottom and sides with nonstick cooking spray or shortening.  Alternatively, you can use two 8-inch by 4-inch (20-cm by 10-cm) loaf pan. Make sure that the total loaf pan volume can hold 8 cups (2 L).  To further prevent sticking, consider lightly dusting the bottom of the pan with a little flour after greasing it. You may also use parchment paper, but using aluminum foil since the foil can cause quicker browning and uneven cooking for this recipe. In a large bowl, mix together the flour and sugar until evenly combined. Depending on your personal sense of taste and the lemon-lime soda used, you may need to alter the amount of sugar. If you have a notably sweet soda or prefer blander bread, cut the sugar back by 1 Tbsp (15 ml). If you have a mild soda or strongly prefer very sweet bread, consider adding another 1 Tbsp (15 ml) of sugar. Pour the carbonated soda over the dry ingredients and mix well using a mixing spoon or clean hands. Lightly knead the dough in the bowl until it comes together.  Note that the dough will likely be somewhat lumpy. Do not attempt to knead out all the lumps since over-mixing the dough can cause problems with the finished texture. For a blander bread, consider using club soda instead of lemon-lime soda. You can experiment further by using different flavors of carbonated soda, but each different flavor will have a different effect on the final taste of the bread. Transfer the dough into your prepared loaf pan. Use your hands to spread it out evenly over the entire pan. Pat on the top surface to flatten it out. If using two loaf pans instead of one, evenly divide the dough between the two. Place the filled loaf pan in the oven and bake the bread until the top turns light golden-brown. This will usually happen after 45 minutes, but some ovens may require additional bake time. Remove the finished bread from the oven. After 10 minutes, remove the loaf from the pan and allow it to continue cooling on a...


Разогрейте духовку до температуры 180 °C. Подрумяньте одну сторону корейки в сковороде на среднем огне. Переложите корейку на противень, чтобы подрумянить их сверху. Запекайте корейку в духовке в течение 20 минут. Переложите мясо с противня на тарелку и подавайте к столу. Ну вот и все, приятного аппетита!

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Move the oven rack to the middle if it’s not already there. It should take about 3-4 minutes for the pork chops to fully brown on one side. If the pork chops start to smoke, turn down the heat on the burner. Don't worry about lining or greasing the baking pan. After 20 minutes, use a meat thermometer to check the temperature of the pork chops. You want the pork chops to be at least 145 °F (63 °C) or they won’t be safe to eat. You may need to leave the pork chops in the oven for a few more minutes if they’re not at least 145 °F (63 °C). Top the pork chops with a glaze or your favorite seasonings.


Разогрейте духовку до температуры 190 ºC. Смешайте воду, растительное масло, мед, яйцо и соль. Медленно вмешайте муку. Разделите тесто на несколько частей. Раскатайте лепешки. Наколите лепешки. Выпекайте до золотисто-коричневого цвета. Подавайте на стол.

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Prepare two baking sheets by lining them with parchment paper. If desired, you could lightly coat the baking sheets with nonstick cooking spray instead of using parchment paper. Aluminum foil can be used, as well, but the bottom of the bread may brown quicker with foil. In a large mixing bowl, stir the five ingredients together until evenly mixed.  You can substitute half to all of the oil with melted butter if you prefer the taste. Other cooking oils, like canola oil, may also be used instead of standard vegetable oil. Press on the yolk of the egg with the mixing spoon to break it before mixing the ingredients. Doing so will make it easier to blend the yolk into the rest of the mixture. Add the flour to the rest of the ingredients 1 cup (250 ml) at a time, mixing well after each addition to fully incorporate the flour. Continue until you've blended in at least 4 cups (1 L) of flour, then knead the flour in the bowl until it forms a stiff, cohesive, and elastic dough.  Bread flour and all-purpose flour will both work for this recipe, but note that bread flour will create a denser product. You can add up to 5 cups (1.25 L) of flour total if the dough seems too sticky with less, but adding too much can make the dough too dense. Using your hands, separate the dough into two even halves. Then, separate each half in half again, forming quarters. Divide each quarter into three equally sized balls. Alternatively, you can separate the dough into three or four large portions and cut these portions down to size after rolling the dough flat. Either option will work, so stick with whichever feels easiest for you. Pat each ball of dough in between your hands, forming it into a flat patty. To make the dough even thinner, roll these patties out using a lightly floured rolling pin.  Your hands should be lightly coated with flour, oil, or cooking spray before you handle the dough. Otherwise, the dough will likely stick to your fingers, creating a mess. If working with large portions instead of individual portions, you'll need...


Разогрейте духовку до температуры выпекания хлеба. Смочите кухонное полотенце под теплой водой. Накройте тесто влажным полотенцем. Поставьте накрытое тесто рядом с разогретой духовкой (но не прямо на нее). Подождите, пока объем теста не увеличится вдвое.

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


Разогрейте духовку и достаньте противень. Смешайте сухие ингредиенты. Добавьте в сухую смесь воду и уксус. Замесите тесто. Придайте содовому хлебу нужную форму. Испеките бездрожжевой содовый хлеб.

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Turn on the oven to 400 degrees F (200 C). Get out a baking sheet or pizza pan and set it aside. You won't need a loaf pan, since soda bread is shaped and baked. Measure all of the dry ingredients into a large mixing bowl. Whisk them together until they're completely combined. You'll need:  4 cups (480 g) flour 1 tablespoon sugar 1/2 tablespoon baking powder 1/2 tablespoon baking soda Make a well in the center of the dry ingredients and pour 1 1/2 cup (355 ml) of water and 2 teaspoons of vinegar into the well. Use a rubber spatula or wooden spoon to stir the mixture until it forms a shaggy dough. You can use white vinegar or cider vinegar for this recipe. Sprinkle a little flour on your work surface and scoop the soda bread dough onto it. Knead the dough for 3 to 4 minutes, so the dough becomes smooth and elastic. You can knead the dough however you like. The important thing is that the dough is stretched and folded repeatedly. This will develop the gluten in the flour. Use the palms of your hands to smooth the dough into a round disk. It should be about 1 1/2 inches (3.8 cm) high. Put the disk of dough on the baking sheet. Use a sharp knife to score an 'X' through the top of the loaf. Cut the 'X' deep into the dough, almost reaching the bottom of the dough. This will give steam a way to escape and give the soda bread its classic shape. Put the bread in the preheated oven and bake it for 30 to 40 minutes. The bread will become crusty and firm once it's finished baking. Carefully take the bread out of the oven and brush it with 1 tablespoon (14 g) of melted butter. This will give it extra flavor and make the crust softer. For an even softer crust, you can brush the bread with milk halfway through the baking time.


Разогрейте духовку и нарежьте хлеб. Разложите ломтики хлеба на противне и выпекайте в течение 10 минут. Используйте сухие панировочные сухари для приготовления пищи.

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


Разогрейте духовку и подготовьте форму для выпечки. Смешайте сухие ингредиенты. Растопите сливочное масло и перемешайте жидкие ингредиенты. Смешайте жидкие и сухие ингредиенты. При желании добавьте ароматизаторы.

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Turn the oven on to 350 degrees F (180 C). Spray a 9 x 5-inch (23 x 13-cm) loaf pan with cooking spray. This will prevent the bread from sticking to the pan. Measure all of the dry ingredients into a medium-sized mixing bowl. Whisk the ingredients together for about 30 seconds, so they're incorporated. You'll need:  2 cups (240 g) all-purpose flour 1/2 cup (100 g) white sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt Melt 1/4 cup (56 g) of unsalted butter in a separate mixing bowl. Add 1 cup (240 ml) of buttermilk and 1 large egg. Whisk the wet mixture until the egg is well mixed. If you don't want to use butter, you can substitute the same amount of olive or vegetable oil. Pour the wet mixture into the bowl with the dry ingredients. Use a rubber spatula to gently stir the mixtures together until they're just combined. If you'll be adding optional flavors, it's fine if there's still a little dry mixture in the dough. You can easily make sweet or savory flavored quick bread. Just stir the added flavors in until they're just combined, since you don't want to over-mix the dough. You can add up to 1 1/2 cups of mix-ins (like the dried fruits or nuts), or add seasonings and herbs according to your taste. Good options for quick bread include:   Fruit: cranberries, dried cherries, apples, blueberries, orange zest, raisins  Nuts: walnuts, pecans, almonds  Herbs and spices: dill, pesto, caraway seeds, chili powder, garlic powder  Cheese: parmesan, cheddar


Разогрейте духовку и приготовьте противень. Подготовьте яблоки. Приготовьте крошку. Добавьте сливочное масло в сухие ингредиенты. Покройте яблоки приготовленной крошкой. Приготовьте яблочный крамбл. Достаньте крамбл из духовки и подавайте на стол.

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


Разогрейте духовку и приготовьте чеснок. Почистите и нарежьте лук, а затем посыпьте его приправами. Обжаривайте лук вместе с чесноком в течение часа. Почистите чеснок и положите в блендер ингредиенты для соуса. Измельчите ингредиенты до образования соуса и добавьте растительное масло.

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Turn on the oven to 425 degrees F (220 degrees C). Get out a rimmed baking sheet and a piece of foil. Place 6 unpeeled garlic cloves in the center of the foil and wrap the foil tightly around them. Put the wrapped foil on the baking sheet. Peel two large Vidalia (sweet) onions. Use a sharp knife to carefully cut each onion into four large pieces. Set the quarters on the baking sheet with the garlic packet and brush the onions with a little vegetable oil. Put the baking sheet in the preheated oven and bake the onions with the garlic for another hour. The onions should become slightly charred and completely soft. Then, carefully open the aluminium foil to see if the garlic is soft. Let the onions and garlic cool completely. Peel the cloves of garlic and scoop the softened cloves into a blender or food processor. Add the roasted onions along with:  1/2 cup (120 ml) apple cider vinegar 1/4 cup (60 ml) fresh lemon juice Salt and pepper to taste Put the lid on the blender and puree the ingredients until they're completely smooth. Keep the blender running and open the pouring spout on the top of the machine. Slowly pour in 1 1/4 cups (295 ml) of vegetable oil until it's combined. You can use the sauce immediately. If you'd like to store leftover sauce, transfer it to an airtight container and keep it in the refrigerator for up to four days.


Разогрейте духовку и приправьте стейк. Обжарьте стейк Чак. Добавьте жидкость. Добавьте сухие приправы. Тушите стейк в духовке.

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


Разогрейте духовку и разложите панировочные сухари на противне. Поставьте противень с панировочными сухарями в духовку на 3–5 минут. Приправьте панировочные сухари. Используйте сухие панировочные сухари.

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