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Crisp at the edges and soft in the center, this chocolate cookie is lumpy with hooks of broken pretzels and melty chocolate chips. Built on a foundation of beating an egg with sugar until pale and full of tiny bubbles, it combines all the satisfying richness of a brownie with an almost airy lightness. Baking soda also helps lift the dense, dark dough in the oven.

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Step 1. In a large bowl, mix the flour with the salt. Step 2. In a liquid measuring jug or small bowl, mix the molasses with 5 fluid ounces/150 milliliters of lukewarm water. Stir in the yeast and leave the jug somewhere warm for 5 minutes, or until the liquid develops a creamy froth. Step 3.

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To brown chicken in the oven, preheat the oven to 350 degrees Fahrenheit. Place chicken pieces on a baking sheet, and bake for 25 minutes. Brush the chicken with melted butter, and bake for an additional 5-10 minutes, or until the chicken is browned. Preheat oven to 375 degrees. Place chicken in a baking dish.

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Instructions. Preheat an oven to 450 degrees Fahrenheit. Grate and quick soak the potatoes: Wash the potatoes, leaving the skins on. Use the large side of a box grater or a food processor large grating blade to grate the potatoes. Place the grated potatoes into a large bowl and fill it with cold water.

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Melt margarine in small saucepan. Stir in garlic powder. Spoon margarine mixture evenly over potatoes. Bake at 350°F. for 40 minutes. 3. Brush potatoes with margarine mixture from bottom of baking dish. Sprinkle evenly with cheese and bread crumbs. Bake an additional 10 to 20 minutes or until potatoes are fork-tender.

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Place the potatoes and garlic cloves in the center of the baking sheet. In a small mixing bowl or large liquid measuring cup, whisk together the olive oil, 1/2 teaspoon of the salt, black pepper, and rosemary. Pour over the potatoes and garlic. Toss the potatoes and garlic until they are evenly coated.

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Cover the brisket and refrigerate overnight. Place the brisket on a rimmed baking sheet fitted with a wire rack inside. Cover the whole brisket and baking sheet with aluminum foil. Refrigerate overnight, 10 to 12 hours. Heat the oven to 300°F. Arrange a rack in the middle of the oven and heat to 300°F.

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Step-by-Step Instructions. Step 1. Preheat the oven to 400F and line a rimmed cookie sheet ( this cookie sheet is my favorite) with parchment paper. Step 2. Dice potatoes so that they're all about 1/2″ in size. Spread evenly in a single layer on parchment paper. Drizzle with 1 Tbsp olive oil.

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6 Steps to Brown Flour In The Oven. Baking flour in the oven is an easy and effective way to brown it. Simply spread the flour on a baking sheet and bake it in a preheated oven for 10-15 minutes, stirring occasionally. The flour will darken in color and develop a nutty flavor. This is a great way to add depth of flavor to baked goods.

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Instructions. Heat the oven to 375°F: Place a rack in the middle of the oven. Prepare the rice: Pour the rice into the baking dish. Drizzle the olive oil or melted butter over top, and sprinkle with salt. Stir with a spatula until the rice is evenly coated with oil.

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Drizzle potatoes with oil, and dot with butter. Taste a potato for seasoning. Add more salt if necessary, and season with pepper. Roast potatoes until beginning to turn golden, 30 to 35 minutes. Distribute onion evenly over potatoes. Reduce heat to 400 degrees, and roast until potatoes are golden and onions are tender, 25 to 30 minutes.

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Step 1: Fill the muffin tin to the top with the hash brown potato mixture, press with a spoon spatula to level the night before, and cover with plastic wrap. Keep in the fridge overnight. Step 2: When you are ready to bake, remove the plastic wrap, pop in the oven to bake and bake 45-60 minutes at 400 degrees until crispy brown.

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Bring water to boil, remove from heat, stir in salt and pour over rice. Cover baking dish tightly with a double layer of foil. Bake for 1 hour at 375°F, or until tender. Remove baking dish from oven and uncover. Fluff rice with fork, then re-cover and let stand for 10 more minutes before serving.

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Instructions. Preheat oven to 400 F. Line a sheet pan with parchment paper. Peel potatoes and shred in a food processor with the shredding attachment (preferred) or with a box grater. Put the shredded potatoes in a large bowl and fill with cold water. Swish and then dump the potatoes into a colander.