Q: Ensure that you have an oven rack in the center of the oven before you turn the oven on. Leave the oven to preheat while you slice the onions. into 12 inch (1.3cm) thick slices and lay them in a cast-iron skillet. Use a yellow onion if you'd like a sweeter flavor or slice a red onion for a sharper taste. Arrange the sliced onion in a single layer in the skillet. For a more delicate flavor, use 5 shallots instead. Peel the shallots and slice each in 1/2. Then, spread them in the skillet. Put the skillet into the preheated oven and cook the links for 20 to 30 minutes. Use tongs to carefully turn each link halfway through the cooking time. When you think they're done roasting, insert an instant-read meat thermometer into a link to see if it's reached 160F (71C). The time it takes to roast the chorizo will depend on the brand and size of the links. Begin checking them after they've cooked for 20 minutes. Turn off the oven and wear oven mitts to remove the hot skillet. Transfer the chorizo links to plates and serve them with soft cheese, crusty bread, and roasted vegetables. Put leftover links in an airtight container and refrigerate them for up to 4 days.
A: Preheat the oven to 400F (204C). Cut 1 onion Roast the chorizo with onions until they reach 160F (71C). Serve the chorizo with crusty bread or roasted vegetables.

Q: When it finally comes time to lay your carpet runner, it's best to start at the very top and work your way down. That way, you'll have gravity on your side, and it'll be much easier to cut any runoff carpet at the end. If you traced the carpet outline at the beginning of the project, it should be an easy matter of getting the carpet situation between the two as close as you can. Take care to press the carpet under the nose and tug the rest out to make sure you're getting just as much carpet as you need. Work down to the last step; when you're done, the carpet should be covering the expected ground, but the outline of the steps may not be fully visible. Make sure each step is as good as it can get before you move down to the next-- any mistake will cause a load of undue strain later on once the project is supposedly complete. A carpet knee-kicker will get the carpet planted firmly in areas that may be otherwise difficult to reach. Place the front edge of your carpet knee-kicker on center of the runner about two inches from the riser and apply pressure until the carpet is locked in. They can be remarkably satisfying to use, and will give your stairs a much tighter look than if done without. Lean on the front knob of the kicker with one hand, and use the other hand to keep the kicker's shaft level. You can also use a carpet chisel. The dull edge helps tighten up corners and is easier to use on stairs or in tight quarters. As with previous steps, the last part of using the knee-kicker should be making sure you got the job done to your satisfaction. Without kicking in properly, you may have too much carpet or too little, and it'll require uprooting or even destroying the progress you've made. Before you move on, you should ensure that the carpet is being snagged by the tackless strip at the far end of the tread. If the tackless strips aren't properly clinging to the carpet, it could result in the carpet getting bumpy a few years down the road. Using a chisel or other thin tool, press the angle between the step's height and tread to make sure it's getting hooked in. At the bottom, there should be a little bit of runoff. From here, it's just a simple matter of cutting the excess carpet away with a carpet knife. Feel free to do what you will with the remainder of the carpet. Some people are quick to throw them out, while others like to find practical uses for them. Having a powerful stapler designed for home improvement is necessary to finish things off and get your carpet snug and perfect. When stapling, push stapler through the carpet pile and against the backing before pulling the trigger. Staple on the underside of the step noses, and nearest the angle between the tread and height. Staple at three inch intervals for optimal stability. Alternatively, you can use carpet glue instead of staples. Make absolutely certain that the carpet is exactly where you want it to be before you staple. After you staple, it will be next to impossible to correct any mistakes.
A: Start at the top of the staircase. Place runner between layout pencil marks. Press your carpet into the outline of the steps with a carpet knee-kicker. Verify the kicking is complete once you're done. Verify your work is correct. Carefully cut any excess carpet at the bottom of the steps. Staple each step through to the wood.

Q: Every cookie dough recipe is a little different, so you should carefully review the specific recipe before proceeding. That said, most cookie dough recipes share the same basic ingredients in various proportions. Use the following guidelines to prepare cookie dough if you have a list of ingredients but lost the instructions that go with it. Most cookie dough recipes use some type of fat, sugar, eggs, and flour. Salt and baking powder are not used as consistently but do appear in many cookie dough recipes as leavening agents. Butter is the most common fat used, but shortening is also used frequently. Butter creates crisper, thinner cookies, while shortening creates soft, cake-like cookies. Vanilla extract also appears in most cookie dough recipes. Note that ready-to-eat or safe-to-eat cookies doughs don't contain eggs. For best results, cut the cold butter into pieces and allow it to sit out at room temperature up to 30 minutes. The butter should be soft enough for you to leave an indentation with your thumb. Do not let the butter melt, though. Softened butter and margarine are easier to combine with other ingredients. If running short on time, you can microwave the cold butter for 10-second intervals until softened. If using margarine instead of butter, make sure that the margarine contains 80 percent vegetable oil or more. If your recipe calls for both butter and shortening, you should cream them together with an electric mixer until smooth. Even if your recipe only contains one or the other, you should still consider beating the fat with an electric mixture until smooth. Doing so removes any lumps and allows the fat to mix into the dough more effectively. Use an electric mixer to beat in the sugar, salt, and baking powder or baking soda. These ingredients should be completely combined with the fat. Cream these ingredients until the consistency and color both become lighter. This process creates air bubbles in the dough, thereby creating lighter cookies. Do not overbeat the dough, though, especially at this stage. Use an electric mixer to beat the eggs in one at a time on medium speed. Add the vanilla extract simultaneously or immediately after. Beat until you remove all streaks of egg or extract. Consider leaving the eggs out at room temperature for 30 minutes before use. This makes it easier for the eggs to incorporate air in the batter, which creates lighter cookies. Use an electric mixer to beat in as much flour as possible, adding it slowly to the dough. When the mixer begins to strain, switch to a wooden spoon and stir the remaining flour into the dough that way. Stand mixers can usually take the strain, so you may not need to do any stirring if using one. Hand-held mixers are less durable, though, and should be swapped out toward the end to prevent the mixer from burning out completely. Any chocolate chips, nuts, or similar ingredients should be stirred in after the flour. Saving instructions and baking instructions vary, so it is best to find instructions that are specific to your recipe. Generally, you can wrap your dough tightly in plastic wrap and save it in the refrigerator for a week. Many cookie recipes bake around 350 degrees Fahrenheit (180 degrees Celsius) for 8 to 15 minutes.
A:
Review the ingredients. Soften the butter. Beat the butter and shortening together. Add the sugar, baking powder, and salt. Add the eggs and vanilla extract. Gradually add the flour. Save or bake as directed.