Разогрейте духовку или гриль. Заверните ребра. Начните готовить ребра. Проверьте готовность ребер.

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Beef ribs need to be cooked low and slow, and you can do it either in the oven or on the grill. Preheat to 225 degrees Fahrenheit (107 degrees Celsius). If you're cooking on the grill, you can smoke the ribs by adding applewood chips to the coals. Choose hickory, pecan, sweet maple or cherry. Wrap them well in several layers of aluminum foil, making sure there are no holes for the juice to leak out. You can place the wrapped ribs on a baking sheet if you're worried about getting juices in your oven. Wrap the ribs so that you'll be able to open the foil from the top to check whether they are done. You don't want to have to completely unwrap them, since you'll get drippings everywhere if you do so. Put them meat side down in the oven or on the grill and close the door or lid. Cook the ribs for 3 hours without disturbing them. During this time the juices will start to flow and the meat will become succulent and tender. Make sure the temperature stays constant at 225 degrees. If your oven tends to run hot or cold, you might need to adjust it during the cooking process. If you're cooking on a grill, monitor the temperature and adjust the gas as necessary. After about 3 hours, carefully unwrap the top of the foil and poke the ribs with a fork. If the meat easily falls off the bone, they're ready. If it resists, replace the foil and let the ribs cook for an additional 1/2 hour before checking again.


Разогрейте духовку или гриль. Смешайте приправы. Выложите поверхность, где будете готовить рыбу, фольгой. Положите рыбу на противень или решетку гриля, выложенные фольгой. Заверните рыбу. Подавайте рыбу.

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


Разогрейте духовку от 325 до 350 градусов Фаренгейта (от 163 до 177 градусов Цельсия). По желанию говяжью грудинку можно положить в пакет для запекания. Грудинку лучше жарить на сковороде. Установите таймер для прожарки. Когда зазвенит будильник, достаньте грудинку из духовки. Воткните кулинарный градусник для мяса в центр грудинки.

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According to the US Department of Agriculture Food Safety and Inspection Service, you should not cook at less than 325 °F (163 °C). You can cook the corned beef similar to how you cook a turkey, in order to seal in the juices.  If you are using a bag, you should add 1 tbsp. of flour to the bag and shake it around before adding the brisket. Place the bagged corned beef brisket on a cooking sheet. Roasting the brisket with some water will give you more chances to check for doneness, although some of the natural juices will escape with the dry heat.  Always cook with the fat side up. Fill the lower pan with water. It should cover approximately 1 inch (2.5cm) of the bottom of the brisket. Adding water will improve the moisture of the meat.  Cover the roasting pan. If you do not have a cover, you can use foil to keep the moisture inside. The following instructions should help you ensure the corned beef will be done in time for dinner.  If you are using a bag, cook for 2.5 to 3 hours for a 2 to 3 lb (0.9 to 1.4kg) brisket. Cook for 3.5 hours for a 3.5 to 5 lb (1.6 to 2.3kg) brisket. If you are using the roasting pan method, cook for 1 hour per lb. (0.5kg) of meat. Set it on the stovetop and remove it from the bag, if necessary. If the internal temperature has reached 145 degrees Fahrenheit (63 degrees Celsius), you can remove it from the heat source and serve it. Aim for an internal temperature between 145 and 160 degrees Fahrenheit (63 to 71 degrees Celsius).


Разогрейте духовку.

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Preheat the oven to a temperature of 375 °F (191 °C).


Turn on the oven to 325 degrees F (162 degrees C). Lay a sheet of parchment paper onto your baking sheet. This will prevent the cookies from sticking to your baking sheet, making them easier to remove. If you're having trouble getting the parchment to lay flat on the baking sheet, spray the bottom of the baking sheet with cooking spray before you lay the parchment on it.


To ensure that the oven is hot enough to roast the potatoes, it’s important to preheat it. Set the temperature to 425°F (220°C) and allow it to fully heat.


Разогрейте духовку. Выпекайте печенье до тех пор, пока его края не станут золотисто-коричневыми. Дайте печенью остыть на противне в течение нескольких минут. Переложите печенье на решетку для охлаждения выпечки, чтобы полностью остудить его.

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While the cookies are setting, turn the oven on and set it to 350°F (180°C). Allow it to heat fully, so it’s hot enough to bake the cookies when they’re ready. When the cookies are set, place the baking sheet in the preheated oven. Let the cookies bake for approximately 8 to 12 minutes, or until they become golden brown at the edges. Depending on the size of the cookie cutters you used, the cookies may need to bake longer. Large cookies may take up to 15 minutes. When the cookies are finished baking, remove the baking sheet from the oven. Let the cookies cool on the sheet for about 10 minutes. If you try to move them when they’re still hot, they’re likely to break. Once they’re partially cooled, use a spatula to move them to a cooling rack. Leave them on the rack for another 10 to 15 minutes, or until they’re cooled completely.  If you didn’t decorate your cookies with sugar and sprinkles, you can ice them once they’re completely cooled. Store the cookies in airtight container at room temperature for up to a week. You can also freeze the baked cookies in a freezer-safe container for up to 2 months.


Разогрейте духовку. Достаньте тесто из холодильника и дайте ему немного согреться. Раскатайте тесто на поверхности, посыпанной мукой. При помощи специальной формы вырежьте печеньки. Положите печенье на противень.

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When you’re ready to cut and bake the cookies, start by getting your oven to the proper temperature. Allow it to preheat to 350 degrees Fahrenheit (approximately 175 degrees Celsius). Make sure to pay attention to your oven. It should beep or an indicator light should illuminate when it reaches the correct temperature. If you try to roll out the dough right after removing it from the fridge, it will be too stiff to work with. Instead, take it out of the refrigerator and allow it to sit at room temperature for 5 to 10 minutes until it’s warm enough to roll without tearing or cracking. You may find it easier to divide the dough into two sections and work with one at a time so the dough doesn’t get too soft outside the refrigerator. While the dough is warming, prepare your work surface by sprinkling it lightly with flour to keep the dough from sticking to it. Set the dough on the surface, and sprinkle the top of it with a pinch of flour before rolling out it with a rolling pin to a ¼-inch (6.35 mm) thickness. Roll your dough to ⅛-inch (3.17 mm) thickness to end up with crispier cookies. Once the dough is rolled out, use floured cookie cutters to cut the cookies. A traditional gingerbread man shape is most popular for this type of cookie, but you can use any shape that you like. You’ll make approximately 24 cookies, depending on the size of your cookie cutters.  If you don’t have cookie cutters, you can use a glass to cut out round cookies or print out shapes on your computer to create templates that you can place on the dough and cut around with a knife. After cutting out the cookies, transfer them to an ungreased baking sheet. For the best results, use a non-stick cookie sheet. Make sure to place the cookies so they are 1-inch apart to prevent them spreading into one another during baking. If you don’t have a non-stick baking sheet, line yours with a baking mat or parchment paper to make it easier to get the cookies off once they’ve baked.


Разогрейте духовку. Подготовьте водяную баню. Выпеките крендели. Выньте крендели из духовки и остудите.

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If you're making soft pretzels, preheat the oven to 450 degrees. For hard pretzels, you need only heat it to 350 degrees. Mix the 8 cups of water and the baking soda in a shallow pan. Bring the water to a boil and then turn the heat off. Soft pretzels should be placed in the oven for about 12 minutes, or until they're golden brown. Hard pretzels are cooked for 50 minutes at a lower temperature. Check on them every 15 minutes to make sure they aren't burning. Place them on a cooling rack or a clean plate. Let them cool for about 10 minutes or until they're no longer piping hot to the touch. Serve with mustard or cheese sauce, or enjoy plain.


Разогрейте духовку. Подготовьте картофель. Нарежьте картофель тонкими ломтиками. Проварите картофель, чтобы избавиться от крахмала (по желанию). Смажьте противень и картофельные ломтики. Выложите ломтики картофеля на противень одним слоем. Посыпьте картофель солью и специями по вкусу. Запекайте картофель в течение 15-30 минут. Дайте чипсам остыть на бумажных полотенцах. Съешьте все чипсы в течение нескольких дней.

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Slow-cooked chips cook evenly and crisp up well. Set your oven to 325 degrees Fahrenheit, or 160 degrees Celsius. Move the racks to the middle position. Scrub the potatoes under running water to remove dirt, and cut off any green areas. You can leave the flavorful skin on, or peel it if you prefer a uniform appearance. Russets and Yukon Gold are two good options for this recipe. Avoid waxy or boiling varieties, since these tend to fall apart or cook unevenly. Uneven slices are much more difficult to cook, since the thin slices will burn before the thick ones are ready. Use a mandoline set to ⅛ inch (3 mm), or a slicing disc attachment on a food processor. If you don't have either of these, sharpen a knife as much as possible and cut by hand.  Keep the mandoline surface wet to keep the starch from sticking to the surface. Use a corrugated knife or mandoline blade if you prefer wavy chips. This size makes a thick-cut, crunchy chip, similar to store-bought kettle-cooked chips. You can cut the slices thinner with mandoline, but thin slices burn more easily. Starch molecules are essentially long chains of sugar, and just like sugar, they caramelize and turn brown when heated. If you prefer a light-colored potato chip with no burnt flavors, parboil the slices first to get rid of some starch:  For every two large or three medium potatoes, combine 2 quarts (2 liters) water and 2 tbsp (30 mL) white vinegar in a large pot. The vinegar stops the potatoes falling apart. Bring to a boil. Add potato slices and cook for exactly three minutes. Cook for one or two minutes instead if slices are thinner than ⅛ inch (3 mm). Drain potatoes and transfer to a baking sheet lined with paper towels. Pat dry, then leave on paper towels for five minutes to finish drying. Move slices occasionally for even drying. Grease heavy-gauge baking sheets or roasting pans with a light layer of olive oil, butter, or cooking spray. Thin, lightweight baking sheets may warp in the oven or burn the chips. If these are your only option, let the sheets...


Разогрейте духовку. Подготовьте сыр. Сделайте тесто. Сделайте соломку из теста. Приготовьте соломку.

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You need to preheat the oven at 325 degrees. Take 4 baking sheets and lightly spray them with cooking spray. Set them aside. Leave your butter and cheese on the counter for a few hours to soften them. Once they are softened, put them in a large bowl. Using an electric mixer, beat the butter and cheese together until they look like cream cheese. This should take about 15-30 minutes. This is easiest if you have a standing mixer. This allows you to leave the mixture to beat instead of holding a hand mixer. Sift 3 cups of flour with the salt, black pepper, cayenne pepper, and garlic powder. Add the seasoned flour to the cheese mixture one large spoonful at a time. Beat every time you add more flour. Add the remaining flour to the mixture until it is somewhat stiff but still pliable. You may not need to use all of the flour. If the mixture gets to this point before you use the whole cup, stop adding the flour. Pull off enough dough to make 1 inch (2.5 cm) balls. Roll them into a long strip. Flatten them into the shape of a straw with a fork, making long stripes down the side of them with the fork. Place them on the baking sheets until you have used all the dough.  If you have a cookie press, attach the star tip. Put part of the dough into the cookie press. Push out long strips of the dough onto each of the baking sheets until they are filled and the dough is gone. This recipe yields 4 dozen. If you want to make less, cut the recipe in half to make 2 dozen. Cook the pans of straws for 20 minutes. They should be golden and crispy. If not, continue to cook until they are. Let them cool. Once they are cool, break them apart if they are too long. If you made the straws with the cookie press, you can break the long strips apart in 3 inch (7.6 cm) pieces.


Разогрейте духовку. Подготовьте форму для разогрева. Разогрейте курицу. Дайте мясу постоять и подавайте на стол.

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


Разогрейте духовку. Подготовьте формы для торта в виде сердца. Выпекайте примерно 35 минут. Достаньте торты из духовки и остудите. Покройте глазурью и украсьте.

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Turn on the oven to 350 °F (177 °C). Grease and flour two 8 or 9 inch (20.3 or 22.9 cm) heart-shaped baking pans by rubbing about a teaspoon of butter all over the bottom and sides of each pan. Add a tablespoon of flour and gently tilt the pan, so the flour covers the surface. Shake the excess flour out of the pans and throw it away. If you don't want to butter and flour the pans, you can also spray the molds with non-stick cooking spray. Check to see if the cakes are done by inserting a toothpick or cake tester into the center of each cake. The toothpick or tester should come out clean. If the tester comes out with batter attached, return the cake to the oven for a few more minutes. Repeat testing until the tester comes out clean. Let them cool in the pans for about 15 minutes. If removing them from the pans, flip them out and let them cool completely on a wire rack. You can leave the cakes in the pan and cover them with frosting. Or you can remove them from the pans and create a double-layered heart cake. To do so, set one of your layers on a plate with the flat side facing up. Spread some frosting over this bottom layer, then place the other heart layer on top. Cover the top and sides with frosting.


Разогрейте духовку. Подготовьте формы для торта. Взбейте вместе сухие ингредиенты. Залейте тесто в формы для торта. Выпекайте примерно 35 минут. Достаньте торты из духовки и остудите. Разрежьте торт.

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Turn the oven on to 350 °F (177 °C). Grease and flour one 8-inch square pan and one 8-inch round baking pan by rubbing about a teaspoon of butter all over the bottom and sides of each pan. Add a tablespoon of flour and gently tilt the pan, so the flour covers the surface. Shake the excess flour out of the pans and throw it away. If you don't want to butter and flour the pans, you can also spray the molds with non-stick cooking spray. Combine the cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of a mixer. Try to evenly distribute the batter between both pans. Check to see if the cakes are done by inserting a toothpick or cake tester into the center of each cake. The toothpick or tester should come out clean. If the tester comes out with batter attached, return the cake to the oven for a few more minutes. Repeat testing until the tester comes out clean. Let them cool in the pans for about 15 minutes. Then, flip them out onto a wire rack and let them cool completely before cutting and frosting. Remove both cakes from the pans. Using a sharp knife, cut the round cake in half. The pieces will have one straight side and one rounded side.


Разогрейте духовку. Положите макароны в форму для выпечки. Накройте макароны фольгой и поставьте в духовку. Проверьте макароны на готовность.

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


Разогрейте духовку. Помойте, почистите и порежьте брюкву на кусочки. Сбрызните брюкву маслом и приправьте специями. Выпекайте брюкву в духовке. Подавайте блюдо горячим.

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Rutabaga is best roasted at 425 F (218 C), so set the oven and let it preheat to that temperature. Line a baking sheet with cooking spray, parchment paper, or a silicone mat. This will prevent the rutabaga from sticking to the pan. Scrub the rutabaga with a vegetable brush under running water. Cut off the top and tail, and cut the rutabaga in half. Peel the skin off with a paring knife, being very careful not to cut yourself. Chop the rutabaga into 1-inch (2.5-cm) chunks. Transfer the chunks to a large mixing bowl. Drizzle the oil over the chunks. Season the rutabaga with salt and pepper, to taste. Toss everything together to coat the chunks with the oil and seasonings. Other seasonings you can add to the rutabaga include garlic powder, dried rosemary, fresh minced garlic, onion powder, or a small minced onion. Spread the rutabaga out evenly on the baking sheet and place it in the oven. Bake the rutabaga for about 40 minutes, until it’s tender and golden brown. After 40 minutes, pierce a chunk with a fork. The rutabaga is ready if the fork enters easily and the rutabaga feels soft. Use an oven mitt to remove the cooked rutabaga from the oven. Transfer the roasted chunks to a serving bowl, or portion them out onto individual plates and serve with meat, fish, or a vegetable-based protein.


Разогрейте духовку. Посыпьте тесто мукой. Выложите на пиццу начинку. Положите пиццу на камень. Выпеките пиццу. Нарежьте пиццу.

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


Разогрейте духовку. Придайте форму тесту. Сделайте соломку. Испеките соломку.

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Preheat the oven at 375 degrees. Line two baking sheets with parchment paper and set aside. Let your pastry dough thaw in the refrigerator overnight. Lightly flour your work surface. Roll out each sheet of dough until it is a 10 inch (25.4 cm) by 12 inch rectangle. Beat the egg with 1 tablespoon (14.8 ml) of water. Brush the mixture along the surface of the dough. Sprinkle half the Parmesan cheese, Gruyère cheese, thyme, salt, and pepper on each piece of pastry. Use a rolling pin to gently press the ingredients into the dough. Cut each sheet on the short side into 11 or 12 small strips with a pizza cutter or sharp knife. Twist each strip and lay them on the baking sheets. You should have 22-24 straws when done. Cook the straws for 10 to 15 minutes. They should be lightly brown and puffy. Turn each straw over and cook for another 2 minutes. Take them out and let them cool. Serve at room temperature. Make sure you do not overcook these. The cheese will burn.


Разогрейте духовку. Промойте дикий рис. Добавьте к рису воду. Запекайте в течение 1 часа. Проверьте, готов ли дикий рис. Запекайте еще около 30 минут. Слейте лишнюю воду, перемешайте и подавайте на стол.

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Set your oven to 350° F. Measure out 1 cup of uncooked wild rice. Pour the wild rice into a mesh strainer and rinse the seeds under cold water.  Rinsing the wild rice will remove unwanted hulls from the seeds.  1 cup uncooked wild rice will yield approximately 3 to 4 cups cooked wild rice. Pour the rinsed wild rice into a 2 quart covered glass dish. Add 3 cups cold water to the rice. Instead of water, you can use chicken, beef, or vegetable broth. Cover the dish and insert it into the oven. Bake the wild rice at 350° F for 1 hour. After 1 hour, remove the dish from the oven. Use a table fork to fluff, or stir, the rice. If the wild rice appears dry, add more water to the dish. If you used broth, add more broth instead of water. Cover the dish and return the fluffed wild rice to the oven. Bake the wild rice at 350° F for 30 minutes. After half an hour, remove the dish from the oven. Transfer the cooked wild rice to a mesh strainer to drain off any excess liquid. Pour the strained wild rice into a serving dish. Fluff the cooked seeds with a table fork and serve. After you strain the wild rice, you can season it to taste.


Разогрейте духовку. Разложите свиные шкурки на противне. Оставьте шкурки в духовке на три часа.

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Set your oven to 250 degrees Fahrenheit (120 degrees Celsius.) Many modern ovens will beep or ring when they’re done preheating. However, if your oven doesn’t have this feature, let the oven preheat for at least ten minutes. This will ensure that it comes to temperature properly. Use a shallow baking sheet of any size. Place the pieces of pork skins directly onto the baking sheet, skin side down. Make sure the skin pieces aren’t touching or you’ll crowd them.  Depending on how much pork skin you’re cooking, you may need more than one pan. If you want to make your cleanup easier, line the sheet with foil or wax paper. When the skins are cooked at a low temperature for a long time, the skins become dehydrated. This will allow them to become puffy and delicious when fried.  When the pork rinds are finished dehydrating, they will look dry and brittle like beef jerky. It’s better to dehydrate the skins for too long than not long enough. If they don’t seem dry, let them cook for another thirty minutes or so.


Разогрейте духовку. Разогрейте кастрюлю. Пюрируйте бананы. Подготовьте яйца. Смешайте яйца в миске. Смешайте с оставшимися ингредиентами. Перелейте смесь в смазанную форму для выпечки. Достаньте готовый пирог из духовки.

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The oven should be preheated to 350 °F (177 °C). Do this before you begin mixing the ingredients so the oven will be ready when you want to put the cake inside. Grease a pan. You can use a variety of pans, but common sizes are 9-inch round pans or 9x13 baking pans. Use it to melt the sugar and butter. Keep your heat medium or lower. Avoid overheating your pan and burning the butter and sugar. Turn off heat and remove pan from the eye. The bananas need to be smooth and creamy. You can puree bananas with a fork, a potato masher, or a food processor. If you are pureeing bananas with a fork or masher, put them in a large mixing bowl first. When using a food processor, pour the banana puree into the mixing bowl.  Pour in the butter and sugar mixture from the pan and mix together. Make sure your bananas are ripe. Ripe bananas are softer and easier to puree. Choose a bowl that is large enough to mix all ingredients for the cake into. Crack the two eggs into a separate bowl before slightly beating them. Slightly beaten eggs are beaten with a fork or whisk until the yolk and white are mixed into a uniform consistency. When baking, eggs should be at room temperature for the best results. To warm your eggs to room temperature, take them out of the refrigerator 10-15 minutes before you begin baking. Pour the eggs on top of the butter, sugar, and banana mixture and then gently mix together with a spatula or spoon. Make sure that the butter and sugar have cooled significantly before pouring in your eggs. Pouring eggs into a hot mixture can cook the eggs. To avoid unwanted scrambled eggs, wait until the mixture is cool. First, mix in the wet ingredients. You can mix them separately, or mix the milk first and the vanilla extract second. After you've added the wet ingredients, add the flour to the batter. Stir well, making sure all the ingredients are blended. If mixing with a spoon or spatula is too difficult, use a hand mixer. Then, place the pan into the preheated oven. Bake for 40 minutes.  Many factors, such as the...


Разогрейте духовку. Сделайте тесто. Сделайте соломку из теста. Испеките соломку.

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For this recipe, you need to preheat the oven at 350 degrees. Pull out a flat baking sheet and spray with nonstick spray. Set the pan aside. Take the stale bread and crumble it in a medium bowl. Stir in the flour, cayenne pepper, and salt. Pour in the milk. It should start to feel like dough. Mix in the cheese. Knead the dough until the cheese is well mixed in.  Since ingredients were rationed in the war, the amount of fresh flour is minimal. The use of stale bread allowed every resource to be used for something. If the mixture is too dry, add in a little milk at a time to thin it out. Roll the dough until it is about a 1⁄4 inch (0.6 cm) thick. Cut the dough into strips that are 6 inches (15.2 cm) long and a 1/2 inch wide. You may need to dust your work surface with flour so the dough doesn't stick to it. Place the straws in the oven. Cook for 20 minutes. Remove them from the oven and let them cool before serving.


Разогрейте духовку. Смажьте сковороду или форму и присыпьте мукой. Вылейте в форму тесто. Выложите кусочки сливы. Выпекайте пирог 40–45 минут. Выложите пирог на решетку остывать. Подавайте пирог.

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Set your oven to 375 degrees Fahrenheit, or 190 degrees Celsius. Many modern ovens will alert you when they’re done preheating. If yours doesn’t have this feature, preheat the oven for at least ten minutes to bring it to temperature. You can use two circular 8-inch (21cm x 5cm) cake pans, a nine-inch (23cm x 8cm) Bundt pan, or two 8-inch (23cm x 13cm x 6cm) loaf pans. Rub the inside of the pan and dust it with flour to create a non-stick surface. Alternatively, spray cooking spray on the inside of the pan. Discard any extra flour leftover from greasing and flouring the pan. Gently pour the cake batter into the cake pans. Use a spatula to scrape the sides of the mixing bowl clean. If you’re using two cake pans, fill them as evenly as you can. To do so, add a large dollop of cake batter to each pan until all of it has been used. If you want to create a beautiful pattern, carefully arrange the sliced plums in a spiral formation. If you want to create a rustic, haphazard look, drop the plum slices into the batter in a random pattern.  If you are using plum halves instead of slices, set the plum halves in the batter flesh-down and press gently. Don’t press the plums too far into the batter. The batter will rise around the plums in the oven. When finished, the cake will have a golden-brown crust. To test whether or not your cake is done, insert a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done baking. If it’s covered in batter, let the cake continue baking for five more minutes and check it again. Once the cake is done cooking, remove it from the oven. Slide the cake out of the pan and onto a wire baking rack to cool. If you let it cool in the pan, the bottom will become soggy. Allow the cake cool completely. While the cake is cooling, dust a layer of confectioner’s sugar over the top to add visual excitement. Once the cake has cooled, serve your plum cake with a hot cup of tea or coffee. Alternatively, make a caramel sauce and pour it over a slice of plum cake before...


Разогрейте духовку. Смешайте сухие ингредиенты. Отрежьте необходимое количество сливочного масла. Добавьте масло к сухим ингредиентам. Добавьте любые начинки. Вылейте 2 стакана пахты. Насыпьте муку на чистую столешницу или коврик для выпечки. Сформируйте круглый, плоский шарик. Выкладывайте тесто на подготовленный лист пергамента. Выпекайте хлеб.

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Turn the oven to 350 °F (177 °C). Cut parchment paper for a baking sheet, and set it aside. In a large bowl, add the 3 cups of all-purpose flour, 1/2 cup of whole-wheat flour, 1 tablespoon of sugar, 2 teaspoons of salt, 1 teaspoon of baking soda, and 1 teaspoon of baking powder. Using a sharp knife, cut the butter into smaller pieces. Use a pastry blender, two butter knives, or your clean hands, cut the butter into the flour mixture. If you’re using table knives, criss-cross them across the batter, using the meeting points to cut large pieces of butter smaller. You want to reach a point where the mixture is crumbly with very small chunks of butter. You can add seasonings and flavors such as dried cranberries, caraway seeds, raisins, dill, rosemary, or cheddar cheese. For seasonings, add a tablespoon or two. For mix-ins such as cranberries, raisins, or cheddar cheese, you can add up to 1 cup. With the cheese, you can add it on top once you've formed the loaf but before you've baked it. Mix the dough together. Stop mixing once the dough is combined. Turn the dough out onto the flour. Knead the dough. To knead the dough, punch into it with your fists, and then fold it over. Repeat the process 8 or 10 times. The dough should be more thoroughly combined when you're done. Form the dough into a ball, and flatten it down to a disc. It shouldn't be thicker than 1 1/2 inches. Score the top of the dough with an "X," going about halfway through the dough. Place the bread in the oven, and leave it for an hour. Turn the pan around at 30 minutes. The bread is done with the outside is golden brown and crispy.


Разогрейте жаровню в духовке. Разломайте пополам несколько крекеров Грэма. Добавьте зефир поверх каждой половинки крекера. Запекайте сморы 45–75 секунд. 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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Make sure that the rack is in the upper third of the oven. Broiling is different from regular baking in that the heat comes from the top of the oven. Your s'mores will also be ready much faster. Place half of the broken graham crackers on a baking sheet, leaving a few inches/centimeters of space between each one. Set the rest aside for later. How many crackers you break depends on how many s'mores you want to eat. One graham cracker is enough to make one s'more. Make sure that you set them flat-side-down so that they  don't roll off. Keep the oven door cracked open and watch the marshmallows closely; things brown quickly in a broiler! They are ready when the marshmallows turn golden-brown. The best type of chocolate to use for s'mores are the type that you can break into smaller squares. You should be able to fit 2 to 4 squares on each s'more. Press down gently on the s'more to help seal everything together. This gives the chocolate enough time to soften up and turn gooey. It will also allow the marshmallows to cool down a little.


Разогрейте жир. Попробуйте жир. Поместите кусочки теста на сковороду. Готовьте с каждой стороны по 2-4 минуты. Переложите хлеб на покрытую бумажным полотенцем тарелку.

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


Разогрейте лошадь. Поскачите рысью. На прогулке ездите вверх и вниз по склонам. Легкий галоп по кругу. Давайте лошади остыть после каждой тренировки. Постепенно увеличивайте нагрузку. Давайте лошади адекватный отдых после работы.

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In order to prevent injury after such a long period of time off work, you must always warm up your horse prior to heavy exercise. Walk your horse around for five minutes, followed by a bit of light posting trot. This will help to increase heart and respiration rate without putting their ligaments and muscles (the parts most likely to become damaged) at risk. If your horse is too out of shape to be put under tack yet, you can longe them for 10 minutes or so at differing speeds. Trotting, or hacking, is very helpful in getting any horse into shape. Western or English, gaited or stock, a horse can build endurance and stamina by trotting. Start out at a brisk trot (extended trot) for about 2-5 minutes straight. Stop your horse. Is he winded? You can tell if a horse is winded or out of breath by feeling with your legs. If they are rapidly heaving in and out, then walk the horse forwards or in a circle and wait until his breathing returns to a normal rate.  Once the horse has recovered, trot him again for a couple of minutes. Let this go on for about 45 minutes to an hour of stopping, walking and starting again. Over a couple of months, you will increase the time you spend trotting by a few minutes here and there (assuming your horse is ready for it), and continue trotting for longer periods of time. This will condition both the muscles in the hindquarters and many other muscles the horse doesn't use often. It is very important that you maintain a walk. A horse that is trotting or jogging up hills will not build as much muscle, though most horses prefer to move quickly up hills and avoid straining their muscles. You might have to hold them back a little.  Steep, short hills are best for building muscle, but you can go much farther on a hill that slowly inclines. If you find a tall, steep hill then go a quarter mile or so up the hill, turn around, and go back down. When going up a steep hill, never heave back on the reins or use them to keep your balance. This could cause the horse to lose his balance. Lean far...


Разогрейте макароны на среднем огне. Подогревайте соус на маленьком огне. Разогрейте лазанью.

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This is one of the easiest ways to heat pasta. Just add melted butter or oil to a frying pan, add the pasta, and heat. Stir occasionally. Add more sauce if the pasta looks dry. These easily separated sauces should be heated over very low heat. For lower risk of separation, see the cream sauce method below. Cut yourself a slab and toss it on the pan, cut side down. Rotate occasionally, heating each cut side until crispy.


Разогрейте масло в большой кастрюле. Добавьте лук к горячему маслу. Добавьте чеснок, соль и перец. Добавьте помидоры, сахар и базилик. Уменьшите огонь, и пусть смесь помидоров кипит на медленном огне. Снимите с огня.

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


Разогрейте масло в большой сковороде с высокими бортами. Пассируйте лук в течение 2 минут. Поджарьте чеснок  в течение 1 минуты. Добавьте масло и кускус. Добавьте воду и соль. Тушите на медленном огне  8 - 10 минут. Добавьте и перемешайте травы и специи. Подавайте горячим.

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


Разогрейте масло в кастрюле (или сковороде с высокими бортами). Пожарьте кускус и орехи в течение 7 минут. Добавьте воды, соли и перца. Варите 10 минут. Перемешайте сухофрукты и травы. Подавайте с корицей и/или лимонным соком, по желанию.

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


Разогрейте масло в сковороде до 180 °C. Окуните каждую креветку в кляр. Жарьте креветки 3–4 минуты или до тех пор, пока они не станут золотисто-коричневыми. Достаньте креветки шумовкой и разложите их на бумажном полотенце.

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Choose a skillet with high sides so the oil won’t spill out. Turn your heat on high and wait until the oil reaches 350 °F (177 °C). Use a candy thermometer to check the temperature of your oil. If it is too cold, the shrimp may not get cooked thoroughly.  Keep an eye on the temperature of your oil as you cook each batch of shrimp. Do not let it dip below 350 °F (177 °C). If you are using a deep fryer, simply add oil to your cold deep fryer and then turn it on to heat it up. Take a few shrimp at a time and dip them into your batter mixture. Make sure they are all evenly coated. Use your hands or a pair of tongs if you don’t want to get messy. Do not let the batter clump up, or your shrimp will have balls of dough on it when you fry it. Make sure each shrimp is fully submerged in the oil as it cooks. Let the shrimp fry until the batter is a golden brown color on all sides. Use tongs to turn the shrimp periodically so they get evenly cooked. If you are using a deep fryer, place the shrimp in the basket and then lower them slowly into the oil to cook them. Use a spoon with divets in it to remove each shrimp from the oil. Place them on a plate that is lined with paper towel to soak up any excess grease and oil. Serve them immediately while they are still hot.


Разогрейте масло в сковороде. Поджарьте лук. Добавьте чеснок. Добавьте помидоры и специи. Доведите большую кастрюлю соленой воды до кипения. Положите сухую лапшу в кипящую воду. Готовьте макароны, пока они не будут немного твердоватыми. Слейте макароны. Добавьте соус. Подавайте макароны.

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


Разогрейте масло или смалец (топленый жир). Проверьте, достаточно ли нагрелось масло. Обжаривайте шкурки в масле, пока они не раздуются. Добавьте приправу и подавайте шкварки к столу. Сохраните шкварки, которые не съели сразу. Готово!

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Find a deep stainless steel pan and fill it 1/3 full with lard or frying oil. Next, place the pan over medium-high heat for five to eight minutes, or until the oil bubbles. Avoid using low smoke-point oils like olive oil. Appropriate frying oils include:  Peanut oil (don’t use if you have nut allergies) Coconut oil Rendered animal fat, also called lard The oil needs to be 385 to 400 degrees Fahrenheit (196 to 204 Celsius) to properly fry the pork rinds. If you have a cooking thermometer, hold the metal end in the oil for a few seconds to get a temperature reading. If not, dip the end of a piece of bread in the oil.  If the oil vigorously bubbles around the bread, the oil is hot enough. If the oil barely bubbles around the bread, the oil needs to heat up longer. Drop three to four pieces of pork skin in the hot oil. Let them fry for thirty to sixty seconds. Once the pork rinds are large, puffy, and floating on the surface of the oil, they’re finished cooking.  Fry the skins in small batches to avoid overcrowding the pot. Use a metal slotted spoon to remove the cooked pork rinds onto a paper-towel lined plate. Mix a small bowl of seasonings and sprinkle them liberally over the fresh pork rinds. Many people prefer a simple blend of salt and pepper. However, a variety of seasoning mixtures can be used, including:  A spicy-sweet blend of 1.5 teaspoons salt, 0.5 teaspoons ancho chili powder, and 1 teaspoon of maple sugar A teaspoon of Chinese five spice and a teaspoon of salt  A teaspoon of salt, a teaspoon of pepper, and a sprinkle of paprika Keep any leftovers in an airtight plastic container or re-sealable bag. If the container isn’t airtight, the rinds will become stale. Eat any leftover pork rinds within a week.  Pork rinds can be stored on the counter or in your pantry. If your pork rinds begin to smell rancid, don’t eat them. This means that they’ve spoiled.


Разогрейте масло. Выложите фарш на сковороду. Измельчите фарш. Добавьте соль. Проверьте готовность фарша. Приготовьте из фарша блюдо или отложите его про запас.

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Pour 1 tsp (5 ml) of vegetable oil into a large skillet. Set the pan on your stove over medium to medium-high heat.  This step is technically optional. Most types of mince contain enough fat to cook without the use of separate oils or cooking fats, but coating the skillet with oil can further prevent sticking or scorching. This can be especially helpful if you use a stainless steel pan. If you choose to omit the oil, you'll need to watch the mince more closely during the first few minutes of cooking time. More stirring might be required to prevent scorching. Place the mince in the center of the hot skillet. Use a stiff, heat-resistant spatula to break the meat into large chunks.  Use fresh or thawed mince instead of frozen. If your skillet is not large enough for the full amount, you can cook the mince in batches. Add more oil and reheat the pan as needed before each separate batch. As the mince browns, continue breaking it apart until it eventually turns into moderately sized crumbles.  Stir the crumbles periodically as they continue cooking. The stirring should help the mince cook evenly while minimizing the risk of scorching it or drying it out. Cooking the mince on a moderately high heat setting should encourage the liquid to evaporate, but if a large puddle of liquid starts to develop, carefully tilt the pan to drain it. Allowing the mince to cook in its juices won't make it unsafe, but it may make the meat taste boiled instead of sauteed. Lightly coat the crumbled mince with salt. Gently toss the seasoned mince with your spatula to help distribute the salt. This step is also optional, but the addition of salt can help flavor and preserve the meat. If you want to use additional spices when making mince, you should add them during this step. When the mince seems evenly browned, break open one of the largest crumbles and check the inside. You should not be able to see any pink in the meat. You should be able to determine doneness visually, but if you decide to check the mince with a meat thermometer, it...


Разогрейте масло. Обжарьте лапки до золотистой корочки. Затем необходимо выложить лапки на бумажные полотенца. При необходимости повторите процесс.

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Pour 1 qt (1 L) of vegetable or peanut oil into a large Dutch oven. Set it on the stove and bring the oil to a heat of 350 degrees Fahrenheit (180 degrees Celsius).  If you don't have a Dutch oven, use a large wok, heavy-bottomed saucepan, or deep fryer. It's best to check the heat of the oil with a fryer thermometer or candy thermometer, but if you don't have one, check by dropping a cube of white bread into the oil. When the oil is hot enough to use, the bread should turn golden in approximately 10 seconds. Carefully drop several chicken feet into the hot oil using long tongs or cooking chopsticks. Fry the feet for 3 to 7 minutes, or until they appear golden brown in color.  The oil will likely splatter, so it's best to work carefully. Shield yourself with the lid of the pot while placing each chicken foot directly into the oil. Do not drop the feet from a height. While the feet cook, rest the lid on top of the pan, angling it so that a small gap remains open. Carefully remove each finished chicken foot from the hot oil and transfer it to a plate or bowl lined with clean paper towels. Note that you could also drain the chicken feet on brown paper bag material as long as it's clean prior to use. Fry and drain the remaining chicken feet in this manner, working in small batches. You should only work with three to four feet at a time. When you add the feet to the oil, the temperature of the oil drops. As long as the pan is not overcrowded, the temperature drop shouldn't be too severe, but the oil in a packed pot will cool and may not fry the legs correctly.


Разогрейте масло. Обжарьте лук и чеснок. Добавьте фарш. Обжарьте фарш. Добавьте помидоры и приправы. Добавьте в воду говяжий бульонный кубик. Тушите на медленном огне 20 минут. Подавайте фарш к столу или храните его в холодильнике.

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Pour the oil into a large skillet and place the pan on your stove over medium-high heat. Add the chopped onion and minced garlic to the hot oil. Cook, stirring frequently, for approximately 3 minutes  Wait until both ingredients become softer and more fragrant. The onion should start looking semi-translucent, and the garlic should deepen in color. Place the mince in the skillet. Break it apart with a wooden spoon and stir it into the onion and garlic mixture. Use fresh or thawed mince. Frozen mince should be defrosted overnight in your refrigerator for best results, but if you're short on time, you can thaw it using the microwave's “defrost” setting. Continue cooking the mince, stirring frequently, for approximately 8 to 10 minutes. Thoroughly brown the meat before advancing to the next step.  All sides of the mince should be brown before you continue, but it's okay if a hint of pink remains inside some of the larger crumbles since the meat will continue cooking for a while longer. Consider draining any large puddles of liquid or fat from the skillet before moving onto the next step. Pour the undrained can of tomatoes into the skillet, then evenly sprinkle the contents of the skillet with oregano and black pepper. Stir to combine. Other seasonings could be added during this step, as well. Consider using a dried blend of Italian herbs instead of the oregano, or a combination of red pepper and paprika instead of the black pepper and oregano. Stir the beef granules into 1/2 cup (125 ml) of steaming hot water until dissolved. Pour the mixture into the skillet and bring everything to a boil. If you would prefer to omit the beef flavor, you do not need to add the beef granules. Simply pour plain water into the skillet during this step. You could also use vegetable stock granules instead of the beef granules. Reduce the heat to medium-low and allow the mince to simmer for approximately 20 minutes, or until the mince is finished cooking and the flavors have combined.  Stir the contents of the skillet every 5 minutes...


Разогрейте масло. Поджарьте лук. Поджарьте куриное мясо. Засыпьте в сковороду овощи, соль и перец. Добавьте рис. Добавьте кетчуп и соевый соус. Снимите сковороду с огня.

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Pour the oil into a medium skillet or wok. Set the pan on the stove over medium-high heat. As the oil heats up, turn the pan to coat the entire bottom and all sides. Add the chopped onion to the hot oil. Cook, stirring frequently, until most of the onion has visibly softened. This should take about 2 to 4 minutes. Add the chicken to the same pan and cook for several minutes, stirring frequently, until no visible pink remains on any side. Chicken fried rice is the most traditional variation, but you can try other types of fried rice, as well. For instance, Korean versions of omurice typically use cubes of smoked ham and crab stick. Other meats should be added and cooked in the same basic manner as chicken. Add the carrots and peas to the pan. Sprinkle salt and pepper over the contents, then mix it all together until the vegetables appear evenly distributed throughout. Make sure that the carrots and peas are tender before continuing. If the carrots have been properly diced, this should only take a few minutes. Dump the rice into the pan. Mix it into the chicken and vegetable blend until everything appears evenly distributed.  Since traditionally prepared Japanese rice is sticky, you may need to use your spatula or mixing spoon to break it up into smaller chunks before you can mix it into the chicken-vegetable blend. You'll need to cook and stir the contents of the pan for approximately 2 to 3 minutes during this step. The rice should dry out slightly, but it shouldn't be burnt or crunchy. Add 1 Tbsp (15 ml) of ketchup and 1 tsp (5 ml) of soy sauce to the contents of the pan. Stir everything together until well combined. Taste the rice once everything has been added to the pan. If it seems bland, add more salt and pepper as desired to improve it to your own preferences. The fried rice should be ready at this point. Remove the pan from the heat and set it aside until you are ready to put together the omurice.  The chicken should be cooked through at this point, but just in case, it doesn't hurt to check. If the...


Разогрейте масло. Поджарьте свинину. Нагрейте оставшееся масло. Добавьте лук. Положите в кастрюлю мясо, добавьте рыбный соус и воду. Добавьте помидоры и перец. Оставьте кипеть на слабом огне на 40–60 минут.

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Pour 1 Tbsp (15 ml) of vegetable oil into a large saucepan with deep sides. Set it over medium-high heat. Add the pork pieces to the hot oil. Cook, stirring frequently, for 4 minutes or until the majority of the pork browns on all sides.  If the saucepan has a narrow bottom, you may need to brown the pork in two separate batches. Ideally, most of the pieces should be able to touch the bottom of the pan as you brown them. After the pork browns, transfer it from the pan to a separate dish. Set it aside and keep warm. Pour the remaining 1 Tbsp (15 ml) of vegetable oil into the same saucepan and reduce the heat to medium. Place the onion in the hot oil. Cook, stirring frequently, for 2 minutes or until the layers begin to separate. As you cook the onion, scrape the bottom of the pan to remove any pork bits. Allow these bits to mix into the onion as it cooks. Return the pork to the saucepan. Add the fish sauce ad 2 qt (2 L) of water, as well, stirring to combine. Allow the water to reach a rolling boil before you continue. Once the water boils, use a spoon to carefully skin off any scum or suds that develop on the surface of the liquid. Add the tomato and hot peppers (chili or banana peppers) to the saucepan. Stir to combine. Allow the mixture to cook for another 4 minutes, or until the tomato and peppers begin to soften. Reduce the heat to low or medium-low and allow the soup to simmer for at least 40 minutes, or until the pork is fully cooked and somewhat tender.  Periodically check the level of liquid while the soup simmers. Add more water, as needed, to keep at least 1.5 qts (1.5 L). While the soup simmers, begin to prepare the tamarind.


Разогрейте масло. Положите тесто в дозатор во время нагревания масла. Вылейте тесто в масло. Обжаривайте джалеби, пока они не станут хрустящими и румяными. Обмакните джалеби в сироп и подержите их там по крайней мере одну минуту (некоторые люди предпочитают держать джалеби в сиропе 4-5 минут). Вытащите джалеби из сиропа и подавайте на стол.

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


Разогрейте молоко, кофейные зерна и небольшое количество сливок. Дайте настояться в течение часа. Взбейте яичные желтки, сахар и соль. Нагрейте молочную смесь еще раз и постепенно вбейте в яйца. Поставьте оставшееся мороженое в ледяную ванночку. Нагрейте заварную основу. Процедите смесь в охлажденные сливки и добавьте экстракт ванили. Закончите приготовление, переложив смесь в мороженицу.

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Combine milk, coffee beans, and ½ cup (120 mL) cream in a large saucepan. Cover and remove from heat once the mixture is steaming considerably, just before it starts to boil. If using brewed coffee instead of whole beans, do not include it at this stage. Leave the saucepan covered at room temperature to give the coffee beans time to lend flavor to the milk. Skip this step if using brewed coffee instead. Whisk for about 5 minutes, or until it turns pale yellow and falls off the whisk in thick ribbons. Return the saucepan to the stove and reheat until once again hot and steaming. Pour very slowly into the egg mixture, whisking constantly.  Pouring too fast here will cook the egg, which is taking ice cream breakfast ingredients a step too far. If you notice any lumps, stop pouring and beat the mixture vigorously.  If the beans are getting in the way of stirring, pour through a mesh and return the beans to the mixture once you're done whisking. Pour the remaining cup (240 mL) heavy cream into a metal bowl. Place this bowl inside a larger container, filled with ice. Return the egg and milk mixture to the saucepan. Heat on medium low, stirring constantly with a flat-bottomed spatula. Cook until you can run your finger on the spatula without the custard running across the mark you made. If you're not used to making custard, consider the following safeguards:  Use an infrared thermometer to make sure the temperature stays below 180ºF (82ºC). To avoid burning the bottom or heating it too quickly, use a double boiler. Place a mesh strainer over your chilled cream, to catch the coffee beans. Pour the hot custard through this strainer. Press the beans to extract flavorful liquids, then discard them. Add vanilla extract to the ice cream and stir to combine. Chill the mixture in the refrigerator, then freeze in the ice cream maker according to your model's instructions. This typically takes less than half an hour. If substituting chilled, brewed coffee for whole beans, pour it in halfway through churning.


Разогрейте мультипечь, прежде чем готовить бекон. Необходимо распылить масло на поверхность бекона. Оставьте пространство между ломтиками бекона. Встряхивайте корзину в процессе приготовления бекона. Следуйте приведенным в инструкции к мультипечи советам.

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Your air fryer requires a two to three minute preheating period. This allows the machine time to achieve the temperature necessary to begin cooking your bacon. For most models, simply set the air fryer to the desired temperature and wait  at least two minutes before adding your bacon to the air fryer’s cooking basket. Operate your air fryer only on level, heat-resistant surfaces. Further, ensure that there is at least a hand’s length worth of open space behind the air fryer’s exhaust. You’ll need to apply a thin coat of oil directly to the bacon you place in the air fryer’s cooking basket. The best way to do so is by using a spray bottle filled with your favored cooking oil. Spray the bottom of the cooking basket as well, to reduce sticking, and spray. For crispy bacon, spray on only a single thin layer of oil.  Opt for a hand-pumped plastic spray bottle and fill it with liquid oil, such as olive oil. While you can buy spray-able oil, the aerosol can break down some of the non-stick surfaces you use in your kitchen (including the one on your air fryer basket). Avoid overcrowding the air fryer’s cooking basket by limiting the amount you put in. Since basket sizes differ, there is no standard amount that is ideal.  The important thing is that air is allowed to circulate around the bacon and come into contact with almost all of the bacon’s surface.  As such, avoid piles of bacon that cause some pieces to be covered up. Proper air circulation shortens cooking time and ensures optimal cooking results, particularly in terms of crispiness. While the air fryer is cooking your bacon, pause it once to twice to remove the basket and shake it. This will adjust the bacon’s position in the basket, and help ensure that it is evenly cooked. To ensure that each piece if adequately adjusted during cooking, you can also use tongs to simply flip individual slices of bacon. Length of cook time and recommend cooking temperature will vary from model to model. As such, use the chart of other information source that came with your...


Разогрейте на пару или на огне мучную лепешку. Поместите лепешку на большой лист алюминиевой фольги и положите здоровую порцию мексиканского риса в прямоугольнике в середине лепешки. Положите поверх риса немного бобов. Добавьте порцию мяса по вашему предпочтению. Посыпьте небольшое количество сыра поверх мяса (по желанию). Добавьте зеленый чили и помидор  примерно в равных пропорциях. Добавьте небольшую порцию лука на лепешку. Добавьте сметану, гуакамоле и сальсу примерно в равных пропорциях. Покройте салатными листьями. Скрутите бурито.

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. Flour burritos have a wonderful elasticity to them when exposed to heat and a little bit of moisture. If you don't have a burrito steamer handy, try zapping the tortilla in the microwave for 20 or so seconds. Remember to choose a burrito that's large enough. You can always work a too-big burrito, but trying to wrap a burrito with a tortilla that's too small will only result in headaches and sad ingredients. Do yourself a solid. The shape isn't too important, as long as you've given yourself room on all sides of the tortilla to wrap with. If you don't want to cook Mexican rice, you can always use plain white rice or even brown rice for a healthier option. If choosing black beans to add to your burrito, make sure to drain off any excess liquid before adding. Again, the portions aren't fixed. Most people add quite a bit, but you can add however much or little you want. The meat is the star of the show, so give it time to bask in the lights. The same goes for vegetarian options using tofu, mushrooms, etc. You don't have to add cheese if you don't want, but lots of aficionados opt for it. If you buy cheese from the store, look for "Mexican 4 cheese" varietals. If you want to use just one or two kinds of cheese, go for one of the following:  Monterrey Jack Cheddar Asadero Queso Blanco Neither of these ingredients are strictly necessary, but can make a good burrito even better. If you plan on adding salsa or pico de gallo, don't go crazy with the tomatoes. Whether green and mild or grilled and slightly savory, onions are a great touch to a burrito, but you don't want them to steal the show with their strong taste. The condiments here contribute added flavor but help keep the burrito from becoming too dry. The crisp, watery lettuce cuts through some of the more intense flavors of the burrito nicely. Especially if the contents of the burrito are warm, the lettuce you add will wilt a bit. Add a bit more than you think you want. . Fold the two side flaps of the tortilla in to the center. Securing the side flaps with...


Разогрейте на плите масло. Поджарьте лук и чеснок. Добавьте сухой рис и порошок карри. Добавьте воду и соль. Доведите воду до кипения. Убавьте огонь. Распушите и сервируйте рис.

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Add the oil to a wide, sturdy saucepan and place it over a burner set to medium-high. Heat until shimmering or you just barely notice smoke. Transfer these vegetables to the hot pan. They should start to sizzle immediately. If not, increase the heat. Cook until the vegetables soften. Depending on the heat, this should take around five minutes. Try spreading the vegetables in a single layer and stirring only once every minute or so to shorten the cooking time. Don't add the water yet — you want the dry rice cooking in the oil. Spread the ingredients flat in the pan. Let them cook for up to five minutes, stirring often. When the rice gains a pearly white color, you're ready to proceed. This technique of cooking the dry rice in the pan is known as "toasting" the rice. It is used to give the dish a satisfying nutty flavor and, according to some, reduce cooking time. Stir the ingredients to combine. If your pan isn't big enough to hold the water, transfer your ingredients to a steeper-edged pan. Turn the heat to high and let the mixture cook uncovered without stirring. Check on the rice every few minutes to monitor its progress. Eventually, the surface of the rice will appear dry and steam will billow out of small holes (usually after about eight to ten minutes). This is a sign to proceed. Turn the burner to the lowest possible heat. Cover the pan snugly with a lid and cook for 15 more minutes. Don't stir or remove the lid during this time. After simmering, remove the pan from the burner and take the lid off. Let it stand for five minutes to cool and finish absorbing the water. Use the back of a fork to "fluff" the rice, giving it a little extra volume. Spoon on to serving plates and enjoy. If the rice still contains a noticeable amount of water, return it to low heat in five minute increments to evaporate the remaining moisture.


Разогрейте оливковое масло.

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Add 2 tablespoons (30 ml) of olive oil to a medium, heavy-bottomed saucepan. Place the pan on the stove, and heat it over medium heat until it begins to shimmer, which should take approximately 5 minutes. You can substitute vegetable oil for the olive oil, though you won’t get the same flavor.


Разогрейте печь или разожгите гриль. Теперь выкладывайте стейки на сковороду или решетку гриля. Обжарьте стейки с двух сторон, чтобы мясо получилось сочным. Используйте дополнительный маринад, пока готовите стейки. Переверните стейки и готовьте еще три минуты.

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Lamb steaks taste best when they are seared with high heat or fire, so broiling or grilling are the optimal cooking methods. Allow the broiler or grill to fully heat up before proceeding.  If you're using a grill, let the coals burn until the fire dies down and the coals glow bright red. The steaks must be grilled over very high heat. If you'd prefer to use a stovetop method, heat a cast iron skillet over medium high heat. Allow it to get very hot. Use tongs to transfer them from the marinade to the rack or grill. Reserve the extra marinade in its container. Arrange the steaks so that they are all centered over high heat with no overlap. If you're using a cast iron skillet, you may need to cook your steaks in more than one batch. Let the steaks cook on one side for thirty seconds, then quickly flip them to cook on the other side for thirty seconds. This keeps the steaks moist inside as they cook. Let the steaks continue cooking on the second side for five minutes. Use leftover marinade to baste the steaks as they cook. A basting brush or barbecue mop is the best tool for the job. After three minutes, remove the steaks to a serving platter. This cooking time results in a medium rare steak that's still pink in the middle.  If you prefer medium to well done steaks, let them cook for an extra 30 seconds to 1 minute. If you prefer rare steaks, remove them after the last side has cooked for 2 minutes.


Разогрейте полоску, удерживая ее между ладонями в течение нескольких секунд. Приложите полоску к коже, а затем быстрым движением пригладьте в направлении роста волос. Удерживайте кожу в натянутом состоянии рядом с нижним краем полоски, а затем быстрым движением сорвите ее в противоположном направлении.

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Rewarm strips as necessary, and discard these when they are no longer effective.  Next, slowly separate the layers, exposing the wax. The benefit of wax strips is that they don’t require you to heat up the wax. The downside is that some people consider them more painful than hot wax because the wax remains cold. Choose the right wax strips. If you are using pre-coated wax strips, make sure you are using the correct kind for the area you are waxing. You don't want to use a leg waxing strip on your bikini line or on your face. Put the strip wax side down.  For example, a wax strip applied on the legs should be applied with pressure moving downwards because leg hair grows downwards. You want to press firmly on the strip, until the wax cools against the skin. This should just take a few seconds. Be sure to keep the strip as close to the skin as possible while removing it.  Don't wax the same place twice. Ripping the strip against the direction of hair growth pulls the hair from the root, ensuring thinner hair growth. The waxed region should remain hair free for about 2 weeks. Keep the skin taut as the discomfort subsides. Any wax left over can easily be washed off later. Remove excess wax from the skin with baby oil. Some people develop rashes once waxed.


Разогрейте потертый участок феном и разомните его. Обработайте потертость белым уксусом. Используйте вазелин. Нанесите бальзам для восстановления цвета кожи.

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Set the hair dryer to warm and use it to heat the scuffed surface. Using your hands, gently massage the warmed leather to reduce the appearance of the scuff. Avoid letting the hair dryer get too hot. If you holding your hand in its air stream is uncomfortable, it’s too hot for the leather. Dip a cotton swab or ball into distilled white vinegar. Dab the scuffed area to gently swell the leather. Let the area dry, then buff it with a colorless shoe polish. Try using vinegar on scuffed shoes or a handbag. Use a clean cloth to apply petroleum jelly to the scuffed area. Rub in circular motions, let it sit for about 10 minutes, then wipe off any excess with another clean cloth. Be sure to use a product without color or fragrance to avoid damaging the leather. Purchase a recoloring balm online or from your nearby home improvement or fabric store. If the balm’s container doesn’t have an application sponge, apply it to a clean cloth and rub in a circular motion. Let it set according to instructions, then use another clean cloth to buff the area and remove excess balm.


Разогрейте пчелу, которая могла просто замерзнуть. Высушите мокрую пчелу. Покормите пчелу, чтобы помочь ей восстановиться. Рассмотрите крылья пчелы. Не трогайте пчел в большинстве случаев. Не убивайте пчелу со сломанным крылом. Поищите крошечных красных паучков. Не трогайте пчелу руками.

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If it’s around 12.8 °C (55.0 °F) or colder, honeybees cannot take off.  If a honeybee looks normal but is moving slowly or simply can’t seem to get off the ground, they may just be cold.  Use a piece of stiff paper, such as a playing card, to pick up the bee and bring it somewhere warmer. After it warms up, it will likely simply fly away! If you need to bring it indoors to warm up, keep it in a ventilated, lidded container. Once it starts to move around more, bring the container outside and leave it there with the lid off. If the bee has been caught in your beer or lemonade, take it out! Its wings are likely too wet to allow it to fly. Place it in a protected, dry, and sunny area outside so that its wings can dry off. Ideally, place it right on a flower! If a bee has been cold or shaken up, eating can help them get back in shape.  Blend a mixture of 30% true honey and 70% room temperature drinking water. Use a pipette or eye dropper to drop a tiny amount on a surface within the bee's reach.  Be sure that you’re placing the mixture on a surface that will hold the bee food without soaking it up. Take care not to drop the mixture directly onto the bee. A 1:1 mix of organic sugar and water will also work. If you find a grounded bee outdoors in the middle of summer or early fall, it is likely an old bee.  Look closely at its wings.  If they are ragged on the edges, they may simply be nearing the end of their life cycle – but they may also still have a bit more foraging left in them! Bring them inside to feed them, and bring them back outside if they regain the strength to fly.  If the wings are still mostly intact, you’ve likely found a male worker bee that was taking work too seriously and forgot to drink. Leave him outside in the sun with a bit of honey and water mixture. He’ll get back to work once he’s satiated. If a bee is moving around a bit, it will likely regain the ability to fly after a while. It may simply be resting, and is better off being left alone.  This applies to bees with ragged wings too.   If...


Разогрейте растительное или сливочное масло в небольшой кастрюле на среднем огне. Жарьте чеснок в горячем масле в течение 1–2 минут. Добавьте белое вино и уменьшите огонь, чтобы смесь слегка кипела. Смешайте в отдельной тарелке муку и оставшиеся 2 столовые ложки (28 граммов) сливочного масла. Когда вино почти испарится, добавьте в кастрюлю бульон. Медленно добавьте смесь сливочного масла и муки. По желанию добавьте специи и грейте соус на небольшом огне еще 4–5 минут. Добавьте соус в блюдо из макарон, курятины или моллюсков.

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


Разогрейте растительное или сливочное масло в небольшой кастрюле на среднем огне. Жарьте чеснок в горячем масле в течение 1–2 минут. Добавьте белое вино, взбитые сливки, соль, перец и специи. Доведите смесь до кипения. Уменьшите огонь до среднего и подмешайте муку. Убавьте огонь и разогревайте соус, пока он не загустеет. Поливайте соусом блюда из макарон.

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


Разогрейте растительное или топленое масло. Добавьте лук, чеснок и имбирь. Добавьте 1 стакан (240 мл) бульона. Добавьте мясо и специи. Быстро обжарьте мясо. Добавьте еще 3 стакана (710 мл) бульона. Смешайте муку и воду, добавьте в сковороду. Снимите блюдо с огня и украсьте перед подачей.

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Add 4 tbsp (60 mL) ghee to a large pan with a heavy base, or use an oil with a medium to high smoking point, such as safflower oil. Heat over medium heat. Avoid olive oil, which is more likely to burn at this temperature. Finely slice or chop half an onion, or a full one according to taste. Add this to the pan, then add 2 tsp (10 mL) garlic paste and 1.5 tsp (7.5 mL) ginger paste a minute or two later. Note that this is in addition to the ginger paste used in the soup stock. These ingredients are all listed at the top of the page in separate sections. Immediately add some soup stock from the last section over the frying vegetables. Cover the pan and heat on low for 5-6 minutes, or until the pan is about to dry out, whichever comes first. Remove the meat from your stock and add it to the pan. Stir in the masala spice powder, either a store-bought mix or the one you made earlier in this recipe. Coat the meat well. Add a splash more stock if necessary to help coat the meat. Fry the meat for one or two minutes on each side, over medium heat. You may need to rotate the meat more than once if it is in large or unwieldy pieces. Add in the remaining stock you set aside at the end of the last section. Stir this gently together with the meat and spices, cover the pan again, and cook over low heat for 10 minutes. In a separate bowl, mix together 2 tbsp (30 mL) flour and 6 tbsp (90 mL) water until it forms a consistent paste. Stir this into the pan of meat. Cover again, then simmer another 10–15 minutes. Add more water if the pan is drying out. Many people garnish nihari with strips of ginger and coriander leaves for additional decoration and flavor. A lime or lemon squeezed over each plate is a simple way to add tang. Serve with rice, naan, or any type of bread.


Разогрейте растительное масло в сковороде. Положите лук на сковороду с маслом. Убавьте огонь до среднего. Снимите лук со сковороды.

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


Разогрейте растительное масло на сильном огне. Аккуратно кладите шарики по одному в горячее масло по края кастрюли. Пусть шарики опустятся на дно кастрюли. Обжаривайте шарики из теста в течение нескольких минут. Положите обжаренные шарики на бумажное полотенце. Разогрейте сироп на слабом огне. Перелейте теплый сироп в миску. Опустите обжаренные шарики Гулаб Джамун в сироп и оставьте их там, по крайне мере, на 1-2 часа. Подавайте.

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


Разогрейте растительное масло на сковороде до 180 °C. Жарьте креветки 3–4 минуты или до тех пор, пока они не станут золотисто-коричневыми. Выложите креветки на бумажное полотенце.

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Pour about 1 inch (2.5 cm) of vegetable oil in a skillet with high sides. Heat the oil up to 350 °F (177 °C). Check the temperature with a candy thermometer throughout your frying process to make sure the oil is still hot enough. If you are using a deep fryer, pour your vegetable oil into it and then turn it on. Gently drop the shrimp in the hot oil using tongs. Fry them until the coating on the outside turns golden brown. Flip the shrimp over at least once as you fry them to make sure they are cooked evenly on both sides.  Cut open one of your shrimp and look for an opaque color inside to see if it is done. If you are using a deep fryer, place the shrimp into the basket and lower them slowly into the oil. Take the shrimp out of the oil with a slotted spoon and place them on a plate lined with a paper towel. The paper towel will soak up any excess oil and grease on the shrimp. Let them sit for about 2 minutes and then serve them immediately.


Разогрейте сковороду до небольшой или средней температуры. Налейте в сковороду столовую ложку масла. Разогрейте курицу. Дайте мясу постоять и подавайте на стол.

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


Разогрейте сковороду и растопите на ней небольшой кусочек сливочного масла. Перелейте смесь на сковороду. Переложите омлет на тарелку.

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Place the skillet on a burner and turn the heat to medium high. Let the butter melt completely and make sure the pan gets very hot.  Don't use a nonstick skillet to make an omelette using this technique. The high heat can cause the nonstick coating to flake off. This method works best with just 2 eggs, but you could add a third if you're quite hungry. Be sure the pan is very hot first; the butter should be sizzling. As soon as the eggs hit the pan they will begin to bubble and cook. Stay close by, since the eggs cook very quickly when you use this technique. Cook the first side for 30 seconds. After the second side has cooked for about 20 seconds, slide the omelette onto a plate and use the lip of the pan to fold it over. This quick technique turns out simple, flavorful, perfectly cooked omelettes.


Разогрейте сковороду на слабом огне. Разогрейте духовку до 150 °C. Смажьте сковороду растительным маслом. Разогревайте сковороду в духовке в течение 2 часов. Выключите духовку и оставьте сковороду внутри на ночь. Достаньте сковороду и пользуйтесь ею.

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Once you have thoroughly cleaned the pan, you can begin the process of seasoning it and reviving its non-stick surface. Place the clean, dry pan on the stovetop over low heat and let it warm. While the pan is warming, preheat the oven to 300 degrees Fahrenheit (148.88 C). You will bake the oil into the pan to thoroughly coat the bottom. Pour a non-salted vegetable oil into the pan. Use enough so that the oil coats the entire bottom of the pan and is about a ½ inch (1.27 cm) high. After pouring the oil into the pan, place the pan in the oven and let it heat for 2 hours. The heat of the oven will let the vegetable oil bake into and coat the bottom of the pan.  Only use this method if you have a pan that is oven-safe. The oven doesn't have to be completely preheated before you put in the pan. After two hours, turn the oven off. Instead of taking out the non-stick pan, leave the pan in overnight to keep it heating and drying. After leaving the pan inside the oven overnight, take the pan out. Your non-stick pan should be revived and ready to use!


Разогрейте сковороду на среднем огне. Выложите на сковороду специи. Поджарьте специи. Измельчите специи. Отставьте специи в сторону.

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Don't add oil or lard. Add the cinnamon, whole cumin seeds, fennel seeds, red pepper flakes, and sesame seeds. Stir them with a wooden spoon and toast until the spices become fragrant, about 4 minutes. Pour the spices into a blender or use a mortar and pestle to grind them to a fine powder.


Разогрейте сковороду на среднем огне. Обжаривайте овощи в течение 12-14 минут, постоянно помешивая. Добавьте петрушку и зеленый лук.

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Add the oil and butter, and allow butter to melt before adding in the squash and bell peppers. Squash should be tender when finished. Continue to cook for a few more minutes, and then remove the pan from heat. Serve immediately, adding salt and pepper to taste.


Разогрейте сковороду. Нарежьте рыбу на более мелкие кусочки, если нужно. Добавьте масло и приправы к рыбе. Попробуйте разные приправы.

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Place a 10 to 12-inch saute pan or skillet over medium heat. Drizzle a teaspoon of olive oil in the pan. The oil can keep the salmon from sticking. Heat your pan till you feel warmth coming off of the pan when you hold your hand about 4 inches above it. Choose a non-stick skillet or cast iron skillet. These can prevent the salmon skin from sticking to the pan. Your salmon should be cut into fillets of about 2 inches wide. If you bought a long fillet of salmon, carefully use a sharp knife to cut the salmon into individual fillets. For this recipe, you'll need two fillets that weigh about 6 ounces each. Remove any pin bones from the salmon fillets before you cook them. To remove the bones, feel the sides of the fillets for any sharp or prickly bones sticking out. Use needle-nosed pliers to pull the thin bones out of the fillets. Pat the salmon dry with paper towels to remove moisture. Drizzle the flesh of the salmon with 2 teaspoons of olive oil. Try to drizzle the oil evenly so both fillets are lightly covered with the oil. Sprinkle 1/4 teaspoon of kosher salt over the fillets and grind a few twists of black pepper over them. The oil will help the flesh of the salmon brown as it cooks and prevent sticking. Use your favorite spices or seasonings to add extra flavor. If you don't want much additional flavoring (beyond the salt and pepper), but want extra color in your salmon fillets, sprinkle paprika over them. This will help make a reddish-brown color as they cook. For unique seasonings, try:  A dry barbecue rub Chinese 5-spice Garam Masala Ras el Hanout


Разогрейте сковороду. Положите лапшу на сковороду. Жарьте лапшу до тех пор, пока она не станет сухой.

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Put a pan on your stove top and bring up the temperature of it.  Add some cooking oil at this stage.  Heat until the oil sizzles. Use a cast iron pan for best results. Dry roast them for about 1 minute.  Stir them occasionally to prevent them from sticking to your pan and to roast them evenly.  Thicker noodles will take longer to cook. Thin noodles will cook quickly.  Take care not to overcook them. Roast the noodles until they are dried.  Stir them and listen for a squeaking noise.  Take them away from heat when they make this noise or are cooked to your preference. Dry roasting will help remove any rubbery texture the Shirataki noodles might have.


Разогрейте сковороду. Промокните фарш насухо бумажным полотенцем. Добавьте 2 ст. Сформируйте небольшие кусочки из фарша и выложите на сковороду. Доведите до готовности. Переверните кусочки. Снимите с огня. Готово.

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Put the skillet over medium heat for at least five minutes before you start, so it gets entirely heated. Removing excess surface moisture will help the meat to brown.  Make sure there's some space between the pieces so they aren't crowded together. Once all the pieces are in the skillet, leave them alone. Don't stir them, don't jiggle the pan, and don't pick at them with tongs. Letting them cook for a few minutes undisturbed helps create a good crust. After a few minutes you will see the bottoms of the chunks begin to brown. Let them go another minute or so, then stir to flip the chunks over. Leave them alone again to brown. When the chunks are well-browned, remove them from the pan to a plate lined with a paper towel to drain off the oil. The ground turkey is now ready to be used in recipes for turkey chili, lasagna, pasta, and so on.