[40000, "Introduction: Black Bean Burgers N Rye Buns, Vegetarian. thought I'd share my veg recipe for black bean mushroom burgers, and sweet rye buns. I'm all about small portions, and my recipes reflect that. this serves four. Step 1: Ingredient List: Burgers. 7oz black beans, drained1/8c all purpose flour1/4c yellow corn1/2 jalape\u00f1o or sweet pepper, diced1 med crimini mushroom, chopped1/8c old fashioned oats2T cornmeal1-2 black olives, chopped1/2tsp cumin1/4tsp garlic salt Step 2: Ingredient List: Bunz. 1T active dry yeast1/2c warm water1/4c olive oil1 egg substitute1/2tsp smoked sea salt1 1/2c all purpose flour1/2c rye flour (or wheat)4T sugar Step 3: Mash Up Time!. start mashing all ingredients of the burger recipe in a mixing bowl, using a magnificent mashing mechanism. I don't have a food processor, nor do I care for baby food - I like tasting bits of corn and pepper - but suit yourself. it likely won't hold together well that way. refrigerate 1hr to allow the dry ingredients to soak up the liquid. Step 4: My, What Sweet Buns You Have!. dissolve the yeast in 1/2c warm water, add in sugar and oil, and let it stand about 5min. heat your oven to 425. add the remaining ingredients and mix into a hefty dough ball. knead a tic. divide into four. now shape these into thick discs, and set them out on your baking sheet. I used a sprinkle of cornmeal on a well-loved pizza stone. cover these lightly to rise about 10min. Step 5: Seeded Top Option. chopped garlic or onion is amazing on a homemade bun! or you can try a mix of poppyseeds, smoked sea salt, black pepper, and spices as shown here. you'll need a little melted butter or oil spray to get this mix to stick. make em pretty, or leave them as is - they're delicious either way. bake these for 10-12min and cool on a wire rack. Step 6: Terrific Form!. separate the burgers into four balls and flatten them between your hands until they're 1/4-1/2\" thick. over medium heat, cook them 4-5min each side in light oil. if they're going on the grill, a pre-cook this way for a minute or two each side will hold them together nicely. Step 7: Fixins. slice the buns, and throw on cheese, onion, pickle, tomato, etc. just as a cheeseburger, these are phenomenal. Step 8: Bon Apetit!. as you can see, they turn out looking amazing, and they are better than anything store bought. I've made them a few times now and get raving responses all around. it makes a big difference when there's effort going into what you consume. eat well! and let me know your tweaks to the recipe!", ["black-bean-burgers-n-rye-buns-vegetarian_0", "black-bean-burgers-n-rye-buns-vegetarian_1", "black-bean-burgers-n-rye-buns-vegetarian_2", "black-bean-burgers-n-rye-buns-vegetarian_3", "black-bean-burgers-n-rye-buns-vegetarian_4", "black-bean-burgers-n-rye-buns-vegetarian_5", "black-bean-burgers-n-rye-buns-vegetarian_6", "black-bean-burgers-n-rye-buns-vegetarian_7", "black-bean-burgers-n-rye-buns-vegetarian_8"]] [40001, "Introduction: Project GIANT Kinder Egg. A bit late for Easter but better late than never.....This is an Instructable my sister and I came up with doing as a surprise for my nephew and a bit of funAs the title gives it away, it was the idea originally was to build a hugh easter egg but a kinder twist to put a bigger toy in, sadly this did not go totally to plan but still had a good result.Be warned this is a MESSY task And I should add, Please be sure to check any allergy conditions for anyone consuming the egg if they are allurgic to latex with the balloon. Step 1: You Will Need..... Firstly we headed to the shops where we purchased; 6 x 200g bars white chocolate (any chocolate will do really)7 x 200g bars milk chocolate 1 x packet of 12\" balloons ( pearlised white suitable for helium but not for children under 3 ) 9 x kinder eggs ( 3 for photographic purposes, 6 for research and consumption ) 1 x 6\" string ideally new and unused for hygiene Step 2: Inner Layer............ After much trial and error and searching on the web for ideas we found an article where some was using various balloons to make various weird and wonderful chocolate egg shapes. We had decided by this stage that this balloon technique was the best way to go to achieve the egg shape.We attempted filling several from the multipack with the following; expanding foam (expensive, smelly, ruins your clothing, damages the lawn and doesn't work)...........sand, flour, sugar, beans from child's beanbag (very sensual but again doesn't work)Having exhausted all of the above we decided to take a calculated risk and allow the chocolate to cool more thoroughly before dribbling over air inflated balloon.So........We started by suspended a balloon from kitchen cupboards with string.Melted some while chocolate over the hob ( in the microwave or any method for melting chocolate will be fine BUT be warned there is a risk of burning or be cautious!!!) Then we let it stand for a couple of minutes to thicken, when thicker and still runny consistency, slowly and gradually built up layers of white chocolate using the dribbling method and left to cool and harden. Step 3: Outer Layer. With the white chocolate now hardened we repeated process with the brown milk chocolate. The dribbling process was less satisfying with the brown chocolate and we found it went a bit gloopy as it dribbled from the top to the bottom. We attempted to smooth manually as best as possible with a spatula which kind of worked lol.Once finished leave to dry or put in the fridge to fully harden Step 4: Almost There. After a couple of hours and a lot of cleaning lol with a lot of caution the air filled confection was taken out of the fridge and set down carefully on the cupboard top. Following the explosion/implosion of our first effort the egg was approached with caution and the protruding rubber of the balloon pierced very slightly to allow a slow and steady release of the air. And then the balloon was easy to remove from the top of the egg. At this point my sister decided to cut the egg in half using a heated knife, much to my protest but it seemed to work, so if you do this method be very very careful!!! Step 5: Finishing Details. With the egg complete....pretty muchI decided to use my standard printer and laptop to blow up a kinder egg wrapper design i found onlineThen once printed lay it over some silver foil and stick together using tape. ( not my best work but was pushed for time as first attempt failedThen we just \"layed the egg\" (forgive the punn) in a basket placed the wrapped around and waited for the kids to distroy it lolHope you all like and vote in the comp, we added a real kinder egg in one of the pics for scaleEnjoy Step 6: . ", ["project-giant-kinder-egg_0", "project-giant-kinder-egg_1", "project-giant-kinder-egg_2", "project-giant-kinder-egg_3", "project-giant-kinder-egg_4", "project-giant-kinder-egg_5"]] [40002, "Introduction: Camping Pizza. Camping PizzaPizza is a treat, especially while camping. But without a traditional oven (car camping) it can be a bit daunting. I found that using a Table-top Gas Grill works just fine with some advanced preparation and a bit of modification. Step 1: Supplies. To make your pizza you need a few supplies and allow a bit of extra time to adapt to 'camping circumstances'.Supplies:Prepared Pizza DoughPizza SauceCheese & Cheese (To your liking)Other Toppings as Desired (This was a cheese only pizza, but feel free to indulge).Heavy Duty Aluminum FoilCooking SprayTable-Top Gas Grill and FuelCooking mitts and a pancake turner Step 2: Prepare Grill . You can't just put pizza dough on a grill -- well I guess you could, but the results would not be pretty.To make the table-top grill more like an oven we need to diffuse the heat from the burner*. To do this I took some heavy duty aluminum foil and doubled it, then folded the sides inward so that the strip of foil was just a bit more narrow than the grill grate; leaving about an inch open on each side as shown. The foil was run under the grate between the grate and the burner. The ends of the foil were pulled up over the end rods of the grate and folded over and crimped in place. The foil was essentially suspended between the burner and the grate. This arrangement allows for an air gap just under the pizza pan and keeps direct heat off of it. Fooling the pizza to thinking its in an oven!*[Since you are temporarily modifying a gas fired appliance I have to insert some disclaimers:Making a mistake can result in damage to the grill, fire, property damage, personal harm or even death. You need to be familiar with your grill, and the hazards associated with it and gas fired appliances. Your grill will be different than my grill and may not be acceptable to use for this project. If you are not knowledgeable and comfortable with this project do not attempt it. You take full responsibility for your project. I may be taking risks that are acceptable to me, but may not be acceptable for you or your circumstances. Build at your own risk. If you do not understand or have questions consult a professional. Sorry for the disclaimer, but if you damage something, burn something down or kill yourself, I'm sorry to say it's your own fault.] Step 3: Construct Your Pizza 'Pan'. Now it's time to make a custom pizza pan to fit your table-top grill/oven! The finished pan should not be any larger than the heat diffusing foil strip you installed on your grill in the last step. (Size the pan so that there is space on the ends and sides).(The photos are in sequence, with the initial folds taking place at the top edge of the foil.)A. Again, taking heavy duty aluminum foil you tear off a piece that is twice as long as the inside long dimension of your grill.B. Fold the foil in half so it ends up being two layers thick. C. (1st photo) Fold over the edge of the foil about an inch (makes it 4 layers thick). D. (2nd photo) Then fold again so that the folded portion is folded over again (6 layers). E. (3rd photo) Do this for all the edges of the foil 'pan'.F. (4th photo) Fold up the edges and while doing so act like you are making a pouring spout at the corners where the sides meet. Push the spout to one side as you raise both sides up to vertical.G. (5th photo) Bend the tip of the 'spout' to the side and smooth it out to finish the corner and make two flat sides meet.H. (6th & 7th photos) You have a rectangular pizza pan with upturned sides. Step 4: Prepare Pizza. Take all your fixin's and get to work....A. Lightly spray the custom-built pizza pan with non-stick cooking spray.B. Spread out the pizza dough.C. Spread out your pizza sauce.D. Heap on your toppings. In this case we had several types of cheese.Don't have your toppings too thick or it may take too long to cook them and your crust might be over done. Step 5: Start Cookin'. Start your grill and set it to 'LOW'.You probably want to let the grill preheat about 5 minutes with the cover on.Then open it up and gently place you pizza, in custom pan, on the grill.Check the pizza after about 5 minutes. Step 6: Check Often. Check your pizza again... and again. How much time you wait between checking is up to you. It's better to take a bit longer cooking your pizza than to burn it!!!!!Cooking time is close to what the pizza dough package advises: 9-15 minutes.The pizza is done when the crust is golden brown and the cheese is melted in the center. Step 7: Perfection - Enjoy. Your patience has been rewarded!Pizza while camping!Now sit back and Enjoy!", ["camping-pizza_0", "camping-pizza_1", "camping-pizza_2", "camping-pizza_3", "camping-pizza_4", "camping-pizza_5", "camping-pizza_6", "camping-pizza_7"]] [40003, "Introduction: Ruby's Gingersnaps. This is a gingersnap recipe that both my Mum and I used to make with my Grandma. Sadly, she passed away a few years ago. We always make them during the holidays; partly as a way to remember her, and partly because they are delicious.This recipe started out as the Western Produce Catalog's Gingersnaps. It has, however, been modified through the years and turned into Ruby (my grandma)'s Gingersnaps. Be warned they are GINGER snaps, heavy on the ginger, unlike most store bought and coffee shop varieties. I hope you enjoy, and that maybe they work their way into your traditions; I know she would have loved that. Step 1: Ingredients & Equipment. Equipment:Oven Mixing bowl (~10L) Beaters (Or patience and a sturdy spoon) Baking Sheets (As many as will fit in your oven) Plate (Or bowl) Cutting Board & Knife (Or food processor) Ingredients:(1/2 Cup) 125ml Softened Butter or Shortening (2 Cups) 500ml Packed BROWN Sugar (1/2 Cup) 125ml Molasses (Blackstrap if possible) (1 Teaspoon) 15ml Fresh Ground Black Pepper (Or to taste) 2 Eggs (Whole) (4 Cups) 1L of Flour (1/2 Teaspoon) 2.5ml (~2.7g) of Salt (4 Teaspoons) 20ml of Baking Soda (2 Tablespoons) 30ml Cinnamon (2 Tablespoons) 30ml of Ground Cloves (2 Tablespoons) 30ml Powdered Ginger (4 Tablespoons) Large Grained Sugar (or plain white)Optional:(~1/2 Cup) ~125ml Candied Ginger (Check the bulk section of your grocery store)We made half of the batch with the candied ginger and half without, to suit different tastes. Step 2: Prep Work. Start by preheating the oven to (350\u00b0F) 150 C\u00b0.Using the knife and cutting board, break down the candied ginger into 0.5 cm cubes. Once there, set half aside and break down the other half into about half the size it was (0.25 cm cubed). Next, in a bowl or on a plate toss the smaller ginger in the 2 tablespoons of large grained sugar. They should separate and stop sticking to each other once they are covered in sugar; if not give them some help by separating them. Step 3: Mix Wet Ingredients . Start by softening the butter in the microwave (about 30 sec).Add the brown sugar and butter to a mixing bowl. Make sure that the brown sugar is packed as this will change the amount of sugar in the cookies.Beat until mixed.Add in both eggs and the molasses. Mix until homogeneous. Step 4: Mix Dry Ingredients . In a different bowl add in the flour, salt, baking soda, nutmeg, cinnamon, cloves, ground ginger, and black pepper.If you want the full experience add the remaining half of the chopped ginger (the 0.5cm cubes). Step 5: Mix Wet and Dry. Combine the dry mix with the wet mix.Starting with a spoon or spatula, mix the wet and dry ingredients. This stops the flour from getting absolutely everywhere.Once the majority of the powdered ingredients are stuck, use the beaters to fully mix everything.We split the dough into two containers at this point with only one getting the full experience (candied ginger) as apparently otherwise there was \"too much\" ginger. I don't know if it's genetic or if I just grew up with these, but I really don't think there's such a thing :) Step 6: Portion and Bake. Now you have to decide how big you want your cookies to be: big, flat, and crispy; or smaller, thicker, and soft centered.If you go the large crunchy route, you want about 5cm diameter spheres that you press flat before dipping it into the sugar. If you want smaller, soft centered cookies you want about a 3cm diameter sphere. Don't press these ones flat, leave them as balls. Or you can do a combination of the two, just make sure they are on different sheets as the cooking times are different.Once you have decided, portion out the correct amount of dough and roll it. Press it flat for the bigger cookies, and dip the tops of the cookies in the sugar and candied ginger mixture from earlier. Place on an ungreased cookie sheet. (Watch out, they spread out a large amount! Much more than other cookies.) Next, place them in the oven:For crispy, crunchy, snap in half cookies bake for 15 min. For crispy edges, but a soft melt in your mouth center, bake for 12min. Step 7: Serve and Enjoy. Once they have cooked, give them five minutes to cool down and then have a taste.I hope you like them, and had fun making them!Thanks for reading - Lucas", ["rubys-gingersnaps_0", "rubys-gingersnaps_1", "rubys-gingersnaps_2", "rubys-gingersnaps_3", "rubys-gingersnaps_4", "rubys-gingersnaps_5", "rubys-gingersnaps_6", "rubys-gingersnaps_7"]] [40004, "Introduction: Chicken Reheated Juicy and Tender. Reheat cooked chicken while making it juicy and tender, and there are no cooking dishes to wash. My SprawlMart often sells rotisserie chickens, various flavors, 2-1/4 lb each, for $4.00. At that price it is hardly worth buying raw chicken, preparing and cooking it at home. Roasted chicken tends to get dry when it is reheated, though, even in the microwave. I have solved that problem.\nTo see my related Instructables, click on \"unclesam\" just below the title above or in the INFO box to the right. On the new page that appears, repeatedly click \"NEXT\" to see all of them.\nUnclesam Step 1: Cut Up Chicken and Bag Portions for Freezing. Needed (also from SprawlMart) in addition to precooked chicken: Quart-size ziptop freezer bags; Uncle Ben's pre-cooked rice, Roasted Chicken flavor; Swanson's low-sodium Chicken Broth (NOT stock).\nI buy several chickens, use poultry shears to cut out the backbones, eat those together for one meal fresh. I cut the remainder of each chicken in half along the breastbone, remove each leg and thigh, connected, as one portion. I leave the wings in place, but cut each breast crosswise to make each into two portions, the smaller having the wing attached, the larger not. I am trying to eat more fruit and vegetables these days, so each of the six portions is plenty for a meal for me. I freeze each portion in a one-quart freezer zip bag. Step 2: Thaw Portion and Reheat. When I want to have chicken, I put a portion in the fridge to thaw overnight. At mealtime, into the bag I pour a few tablespoons of Uncle Ben's pre-cooked rice (the Roasted Chicken Flavor is the only one also sold in large, economy-size bag; knead out the lumps before opening; precooked rice will not increase in volume). Then I pour in a few tablespoons of Swanson's Chicken Broth (NOT stock), reduced sodium version, which was chosen as best tasting in \"America's Test Kitchen\" (PBS TV show) tests. I zip the bag closed, leaving a little bit unzipped to allow steam to escape. Step 3: Prop Bag Up to Prevent Spills. Bag needs to be set up so that it cannot fall over and spill out liquid during reheating. If I am also going to heat up some precooked vegetables, I put them in microwave-proof tubs, loosely covered. It works better for certain side dishes to first microwave just the sides for a minute on highest power, then add the plate and chicken, microwave all for 3 minutes on high, follow with 4 minutes at half power. I store portions of sides in the fridge in these plastic containers, eat the reheated sides directly from the containers. Step 4: Hot, Juicy, Tender, Yummy!. Unzip the hot bag and carefully dump the contents onto plate. The extra liquid will be absorbed by the chicken as it is cut up for eating, will help keep it moist. The rice is healthy side dish, also helps hold the moisture.\nU.S.", ["chicken-reheated-juicy-and-tender_0", "chicken-reheated-juicy-and-tender_1", "chicken-reheated-juicy-and-tender_2", "chicken-reheated-juicy-and-tender_3", "chicken-reheated-juicy-and-tender_4"]] [40005, "Introduction: Guacamole Dip and Chips IMPROVED . How to make Guacamole Dip in a pressure situation! No time to go shopping for that perfect gift? Make Guacamole! The perfect Snack or appetizer.This Instructable is a redo as the first version lacked the progress with images. Please reconsider voting for this new and improved version with detailed images. The DIS Maker at MyWlakeTech would appreciated it.Have you ever been to a Mexican or Latin American restaurant and get the salsa and guacamole? I get full by eating the chips and dip because of how addictive they are. I decided to make guacamole so that I could put my own twist on it. I could decide how much pepper, lime, and tomato to put in my dip. The problem I had was deciding what to do for Mother\u2019s Day. I did not have time to go out and get a gift so I had to make do with the ingredients that I had in the fridge. Luckily, I had avocados, tomatoes, and onions which gave me the idea to copy the restaurant appetizers.What I loved about making the guac was that it was a fun and quick snack for anyone that has to make a last minute gift, especially when it\u2019s a hit at parties. Within 10 minutes, you have a tangy, Latin American snack that can be shared with many people. I hope that you enjoy the process of making it and then eating the deliciousness.Another DIS DIY Make! Step 1: Ingredients. 4 avocados 2 tomatoes Half a red onion 1 jalapeno 1 tbs of cilantro A pinch of cayenne pepper \u00bc cup lime juice Step 2: Tools and Supplies. Big bowl Knife Cutting board Paper towels Spatula for mixing 2 spoons A fork Step 3: Avaocados. Cut the avocadoes in half and then scrape out the green part into the big mixing bowl, mashing them into a paste with a fork Step 4: Tomatoes Onions Cilantro`. Dice the tomatoes, onions, and cilantro on the cutting board and add then to the big bowl Step 5: Jalapeno. Carefully chop the jalapeno into small pieces and add that to to the bowl Step 6: Lime Juice. Cut the lime in half and squeeze it over the bowl so that the juice is added to the mix Step 7: Spice Salt and Mix. Add the cayenne pepper and salt to taste. Mix all the ingredients together. Step 8: Enjoy!. Feel free to grab a bag of tortilla chips or a slice of toast to enjoy your guacamole dip! Step 9: Summary. The guacamole will last about 2 days and then the green avocado will begin to turn brown. A potential problem is the avocados not being ripe enough and being too hard to mash. A solution to that is being careful at the grocery store and squeezing the avocado to make sure it is soft enough. Another problem is that the dip can go bad quicker if not stored properly so make sure to put foil over the bowl or place the dip in a tupperware container. I hope that this dip is as big of a hit at your parties as it was at mine!Made by DIS DemonHu361682", ["guacamole-dip-and-chips_0", "guacamole-dip-and-chips_3", "guacamole-dip-and-chips_4", "guacamole-dip-and-chips_5", "guacamole-dip-and-chips_6", "guacamole-dip-and-chips_7", "guacamole-dip-and-chips_8", "guacamole-dip-and-chips_9"]] [40006, "Introduction: Modular Pie-cosahedron. constructing a pie with the topology of a sphere from 20 triangular sub-pie modules attached with amazing magnets. Step 1: Layout and Cut the Pieces. we needed 20 equilateral triangles. choosing an altitude of 12 inches let us easily lay out two strips of them on a 24x48 inch sheet of 24 gauge steel. in order to get the dihedral angle at which the sides of the pans have to meet to form the whole icosahedron requires the sides to be sloped at darn near 120 degrees so if one just cuts out the diamond shaped tab in each corner, the results fit together quite nicely.\nwe decided to pick up a power-shear from harbor freight. cuts the sheet like butter and leaves a cleaner edge than the hand sheers. it wouldn't work for really detailed work but for reasonably smooth curves it's definitely worth it's weight and even for straight cuts it's significantly more affordable than a floor shear. Step 2: Fold and Rivet the Sides. folding the pans was greatly simplified by a 18inch bending brake. when you have to repeat some step 3*20 times, it's definitely worth setting up the appropriate jig. here a piece of metal to clamp down the pan was cut to give the appropriate clearance and later re-used as a hold down for drilling. we used a pop rivet in each corner to hold things a bit more rigid.\nremember that sheet metal is sharp. wear gloves, but don't be afraid to have fun. Step 3: Attach Magnets. at this point, we thought it was time to glue the magnets on. we wanted to use 6 magnets (aquired from amazingmagnets.com) to join each edge. interestingly enough, if you attach all six magnets to one side of each edge, you end up having to make some pans where two edge are lined with magnets and some pans where only one edge has magnets, a direct consequence of the so called \"hairy ball theorem\". the lack of symmetry is unsatisfying to say the least but has an easy solution. rather than trying to orient each edge, orient the pan, split the magnets so there are 3x3 on every pan and offset the magnets counter clockwise. Step 4: Baking a Test Pie. it was time to bake a test pie. the doubters needed to know for sure that the pie would stand up to inversion. the answer was that, \"yes it did\". more importantly, the experiment showed was that the 350 deg F was plenty beyond the curie point and essentially voided our magnetic attachment scheme. it was now time to weep while we \"un-epoxied\" 180 magnets. Step 5: Baking 19 More Pies. gathering ingredients to make 20x pecan pies is still exciting, even after all these years. we used the recipe on the back of the karo bottle and added 1.5 tablespoons of flour to help guarantee the pies weren't overly runny.\nthe modular construction of the pie-cosahedron was a godsend in terms of cooking preparations. we pipelined 4 sub-pies per shelf in the oven, hit em with 75 minutes of baking at 350F and cooled on the counter-top while the next 4 went in.\nremember to line the bottom of the oven with foil. things are likely to run over and the sugar burns on hard. Step 6: Re-epoxy Magnets. once the pies were cool, we re-attached the magnets. it is a little hard to describe accurately the sensation of wrestling with magnets that are incredibly small, incredibly powerful and covered with some combination of pie filling and rapidly hardening epoxy. let's just say i wouldn't spend the night before thanksgiving any other way. Step 7: Assemble Pie and Enjoy. we wrapped each sub-pie-assembly in saran wrap to make it easier to transport and put together. the saran wrap was cut off once the pies were in place and ready to be served. there was surprisingly little slump; the layer of pecans and crystallized sugar did well to hold in the gooey interior. on whole the pie consistency was judged to be far better than that of the fractal pie, probably due to the deeper pans and more controlled cooking process.", ["modular-pie-cosahedron_0", "modular-pie-cosahedron_1", "modular-pie-cosahedron_2", "modular-pie-cosahedron_3", "modular-pie-cosahedron_4", "modular-pie-cosahedron_5", "modular-pie-cosahedron_6", "modular-pie-cosahedron_7"]] [40007, "Introduction: Yummy Deer Jerky. you are going to need a few pounds of deer meat, and a marinade\u00a0 Step 1: . first off cut your strips of meat into small slices about 1/8 inch.\u00a0 Step 2: . now prepare your marinade. take 3/4 cup of worcestesire\n1/4 cup of soy sauce\n1 tablespoon liquid smoke\n1 tablespoon fresh lemon juice\n3 tablespoons teryaki\n1 tablespoon ketchup\n1 teaspoon hot pepper sauce ( tobassco etc.) or to tast.\n1 tablespoon garlic powder\n1 teaspoon \u00a0powder onion\n1 teaspoon black pepper\napprox. 1 1/2 lb venison Step 3: . now put your marinade in a gallon freezer bag and add in your meat. knead so the marinade is all over the meat. now lay it flat on a\u00a0refrigerator\u00a0shelf and let it sit overnight. every few hours knead the meat some more to make sure the sauce is evenly spread. Step 4: . after 8-12 hours take the meat out and let the excess marinade drip off and lay the pieces on a dehydrator or oven rack\nif you are using a dehydrator leave the jerky bits in there for 5-6 hours and check, if it feels and looks like jerky your done if not let it sit a while longer.\nif you are using an oven turn the oven on about 150 or lower and let them sit for a few hours checking them often. after they are almost done turn the oven to 200\u00a0Fahrenheit\u00a0and prop the door slightly open like with a spoon for about 1 hour. Step 5: . now your almost done after your jerky has dried try it! then put it all in a ziplock bag and leave it open and put it in the refrigerator until it cools down. then you can squeeze out all the air and seal it and just leave it wherever. and if you have any of those oxygen eaters that are in reg. bags you can throw one in there.", ["yummy-deer-jerky_0", "yummy-deer-jerky_1", "yummy-deer-jerky_2", "yummy-deer-jerky_3", "yummy-deer-jerky_4", "yummy-deer-jerky_5"]] [40008, "Introduction: Langos (between Heaven and a Heart Attack). \n You know how good pizza is? And how good fried foods taste? Well just imagine deep frying a pizza; that's pretty much L\u00e1ngos (Pronounced Lang-oh-sh).\nI learned how to make\u00a0L\u00e1ngos while in Sweden, from a Swedish/Greek man who learned it from his Swedish/Greek father...after some research I found out it is a Hungarian food - But who cares where it is from since it will make your breath bad, it is unhealthy, not-vegan but so delicious.\n\t\tL\u00e1ngos can be made with yoghurt, sour cream or milk instead of water, a dash of sugar along with salt and sometimes with flour and boiled mashed potatoes, which is called Potato L\u00e1ngos (in Hungarian Krumplis l\u00e1ngos or Krumplisl\u00e1ngos).[2] It is eaten fresh and warm, topped with sour cream and grated cheese, or Liptauer, ham, or sausages, rubbed with garlic or garlic butter, or doused with garlic water. Other ingredients and accompaniments can be mushroom, quark cheese, eggplant, cabbage, kefir, omelet, a confectioners' sugar, or jam. -\u00a0http://en.wikipedia.org/wiki/L%C3%A1ngos\n\t\t\u00a0\n\tThe Ingredients you will need are:\n\t\tFlour\n\t\tYeast\n\t\tSalt\n\t\tAn onion\n\t\tGarlic\n\t\tButter/olive oil\n\t\tSour cream\n\t\tCheese (something melty like Mozzarella,\u00a0Havarti, Cheddar)\n\t\tOil for frying in (rapeseed, vegetable, canola...)\n\tOptional:\n\t\tA green or red jalapeno (not traditional but really adds to the L\u00e1ngos) Step 1: . Start by making a pizza dough, one which rises well. I would explain how I do it but I don't measure anything; i just combine the flour/water/yeast and sometimes sugar, grated carrot, herbs, pepper, spices together in quantities that look right for the kind of pizza I'm about to make. The dough I use for Langos would be one that I would use for a deep-dish pizza.\nMake the dough, let it rise, and then turn it into disks (about 1-1.5 cm thick) which will fit in the cookware which you'll be frying in. Step 2: . Slide your disks into some hot oil so that they sit at least halfway submerged. If you have enough oil so that the Langos is completely submerged then that's all the\u00a0better. Remove when golden brown on both sides Step 3: . Brush some finely chopped garlic/butter(or olive oil) onto your hot Langos disk. Step 4: . Next top with the diced onion and salt and sour cream. Step 5: . You're almost there.\nSprinkle some grated cheese on top of your Langos disk. Step 6: . Congratulations! You've made Langos and now you can spread the deliciously unhealthy disks to your friends, family and maybe strangers (if you're feeling so generous).\nEat Langos responsibly and please vote for this\u00a0Instructable\u00a0in the Pizza contest..", ["langos-between-heaven-and-a-heart-attack_0", "langos-between-heaven-and-a-heart-attack_1", "langos-between-heaven-and-a-heart-attack_2", "langos-between-heaven-and-a-heart-attack_3", "langos-between-heaven-and-a-heart-attack_4", "langos-between-heaven-and-a-heart-attack_5", "langos-between-heaven-and-a-heart-attack_6"]] [40009, "Introduction: Slow Cooker Chili. In this insturctabel I'll teach you how to make one of my favored dishes. Two meat chili and in my humble opinion its one of the easiest best chilly recipes around. Step 1: Step 1: Supplies. A 10 in. non-stick pan or cast iron pan. You'll need 3 tablespoons of olive oil if you use a cast iron pan.A 4 qt slow cooker.2 lbs of ground meat I used 1 lb. of turkey and 1 lb. of pork. Do not use beans because chili with beans is nottrue chili.3 tablespoons of Hot Mexican Chili powder1 tablespoon of Ancho chili pepper1 1/2 tablespoons of smoked Paprika1 1/2 tablespoons Roasted ground Coriander1 1/2 tablespoons Ground Cumin 2 tablespoon of minced garlic2 tablespoon of honey optionala 12 oz can of Diced tomatoestwo 8 oz cans of tomato sauce Step 2: . Brown your meat in the 10 in. pan over med high heat. If you use a cast iron pan heat up 1 2/2 tablespoonsof olive per pound of meat. After you brown your meat drain the oil and fat and put it in the slow cooker. Repeat with the other pound of meat. Step 3: . Now that your meat is in the slower add the diced tomatoes, tomato sauce and all the spices. Mix thoroughly cover and cook on low for 8 hours or high for 6 hours. Makes 4-6 servings.", ["slow-cooker-chili_0", "slow-cooker-chili_1", "slow-cooker-chili_2", "slow-cooker-chili_3"]] [40010, "Introduction: Meatball Onion BOMB. Taking a next step on from our Bacon Onion Rings video (http://bit.ly/1o3a2ch) comes Meatball Onion Bombs.First inspired by the Teamtraeger recipe, I decided to make my own video recipe so as many people as possible can make their own version too.This recipe centres around a clever use for the onion (diced in the beef mix but also used as a shell to keep the bomb shape), and the rest is just really tasty beef, bacon and seasoning/sauce.If you don't have a big BBQ or smoker then try these out in the oven, you'll still get an amazing result - but if you DO have a smoker, well you're in for a treat! Step 1: Ingredients. Here's what you'll need and what you're going to make with th ingredients. Now watch the video recipe! Step 2: Video Recipe. Watch the video for a full guide to creating and cooking these awesome Meatball Onion BOMBS!Feedback is welcome and please let me know if you cook your own!", ["meatball-onion-bomb_0", "meatball-onion-bomb_1"]] [40011, "Introduction: Old Fashioned Ice Box Cookies (Three Variations). A classic holiday recipe that is versatile and time saving, these cookies have been a favourite in our family since before I was born. The dough can be made 4-6 weeks ahead of time and then frozen so you can have warm, fresh baked cookies in just minutes any time you want them. That is, if you are not a procrastinator who leaves all of your baking to the last minute. Which, of course, is what I did. And then just a few days before Christmas, I got hit with a nasty flu virus, and therefore did not get any baking done. The lesson to be learned here is, of course, don't be a procrastinator. Mark your calendar, record a memo on your smart phone, and set a date to make this recipe in November. What You Need:2 1/2 Cups of All Purpose Flour1 tsp Baking Powder1/2 tsp Baking Soda1/4 tsp Salt1/2 Cup Butter or Margerine1/2 Cup Shortening1 Cup Granulated Sugar2 Eggs1 tsp Vanilla ExtractAdd Ins:- Candied fruit or cherries- Chopped pecans or other nuts- Candy cane pieces- Melted chocolate, chocolate chunks/chips/wafers- Coloured sugar, for decorating Step 1: Dry Ingredients. In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt until thoroughly combined. Then set it aside and get another bowl to mix your wet ingredients. Step 2: Wet Ingredients. 1) Cream* the shortening and butter/margarine until well blended and very soft.2) Add the sugar and whisk in until completely blended.3) Crack your eggs, one at a time, into a small bowl**. Add to the mixture with the vanilla and beat until it is light and creamy and slightly increased in volume. (Be sure to give it a good beating at this stage to give your cookies a lighter texture.)* In baking terms, to \"cream\" something means to beat it until it is very light and creamy in appearance. ** Breaking eggs one at a time into a separate bowl gives you a chance to check for bits of shell and remove them before adding the egg to the rest of the mixture. It is also a good idea to this in case you happen to have a bad egg, which can happen on occasion. Step 3: Put It All Together. Now you need to mix it all together.Trade your whisk in for a spoon and add the dry ingredients to the wet, stirring gently to combine. Don't over mix at this point but make sure everything is blended together. I like to add just half of the flour mixture, blend, then add the other half. Once it's all blended, if you are only making one variety, you can stir in your add ins. The original recipe calls for 1 cup of chopped candied fruit or cherries and 1/2 cup of chopped pecans. For amounts of chocolate/candy to add, I usually look up another cookie recipe that is similar and go by that. It really doesn't have to be exact. I wanted to make 3 varieties, so I divided my dough into 3 more or less equal portions. Step 4: Variation #1: Classic Fruit and Nut. Add chopped candied fruit, or glac\u00e9 cherries (or a combination of both) and some chopped pecans or other nuts.I didn't actually measure the amount I used here. I just keep adding more until it looks like enough. If you are making a full batch you will need about 1 cup of candied fruit and 1/2 cup of nuts.I gave my pecans an extra fine chop for the sake of family members who are somewhat lacking in the tooth department. It also stretches the pecans, which are very expensive, a little further. However, I would recommend using slightly larger pieces for a more noticeable pecan flavour. Step 5: Variation #2: Double Chocolate. Add melted semi-sweet chocolate and white chocolate chunks. I used 2 ounces of chocolate (maybe a little less after \"quality control\" test) and about 12 white chocolate wafers. Melt chocolate in the microwave, in 10 second intervals, stirring each time. It should only take about 30 seconds. Roughly chop the white chocolate, or use chocolate chips. Step 6: Variation #3: Candy Cane. Simply add crushed candy canes. I used about 3 tablespoons of crushed candy cane, so about half a cup if you were making a full batch. You can buy crushed candy canes at a bulk store, or crush whole ones with a rolling pin or heavy pot. Usually I like to use a little peppermint extract with the candy cane pieces, but it is difficult to blend it in to the finished cookie dough. Difficult, but not impossible. I have done it before and it worked. Step 7: Wrap and Freeze. If your dough is very soft, you may want to put it in the fridge for 30 minutes to firm up a bit. Spoon dough onto freezer paper or waxed paper and shape it into a log. Roll it up, tuck the ends in, and secure with a little tape if necessary. I like to make my cookies a little on the small side, so they can be served with other desserts, so I make my logs about 1 inch in diameter. If you want larger cookies, make the log a little wider. You can place the logs in your freezer as is, but I like to put them in a bag to make it easier to keep track of them. Otherwise, they tend to get shoved behind or under other things and forgotten. I labeled each log as well so I can easily pull out the one I want. Step 8: Slice, Decorate and Bake. When you want to bake some cookies, simply unwrap a log and slice it with a sharp knife into 1/4 inch thick slices. Decorate the tops of the cookies with coloured sprinkles, glac\u00e9 cherries, candy pieces etc. Bake at 375 F for 8-12 minutes, or until lightly browned around the edges. Remove from cookie sheet and cool on a rack or plate. The best part is, you can bake just as many as you want, anytime you want. If you only want half a dozen then just slice off 6 pieces and put the rest of the dough back in the freezer. I sometimes throw a few in the oven just as we're finishing dinner and in 8 minutes, we have dessert. ", ["old-fashioned-ice-box-cookies-three-variations_0", "old-fashioned-ice-box-cookies-three-variations_1", "old-fashioned-ice-box-cookies-three-variations_2", "old-fashioned-ice-box-cookies-three-variations_3", "old-fashioned-ice-box-cookies-three-variations_4", "old-fashioned-ice-box-cookies-three-variations_5", "old-fashioned-ice-box-cookies-three-variations_6", "old-fashioned-ice-box-cookies-three-variations_7", "old-fashioned-ice-box-cookies-three-variations_8"]] [40012, "Introduction: Homemade Spicy Eggplant Pizza. \nAs summer is nearing its transition into the cooler days of fall, it is the best time to make up something a little spicy using great seasonal vegetables and flavors. This is one of my favorite dishes to make on a cooler afternoon after a trip to the farmer's market, or to my garden. This pizza really highlights the earthiness of the eggplant, and kicks it out of its natural blandness with a dose of garlic and chili oil.\u00a0 Enjoy! Step 1: What You'll Need:. For the pizza dough:\n- 1 1/2 c. hot water (as hot as you can run it from the tap, NOT BOILING or you will kill the yeast)\n- 1 1/2 tsp. dry active yeast\n- 1 tbsp. olive oil\n- 1 tbsp. salt\n- 1 tbsp. sugar\n- 3 c. all-purpose flour\n- oil for greasing the bowl\nFor the eggplant topping:\n- 1 large eggplant\n- olive oil for brushing\n- 3/4 c. grated mozzarella\n- 1/4 c. grated parmesan\n- 2 tbsp. olive oil\n- 2 tbsp. minced garlic\n- 2 fresh chilies, minced (I use red thai chilies - if you prefer less heat, use less intense chilies like jalapeno) Step 2: Making the Pizza Dough. (IMPORTANT NOTE: this dough recipe is good for TWO pizzas, so if you want two eggplant pizzas, just double the amount of eggplant topping ingredients, OR\u00a0 you could top that second pizza margherita-style by hopping over to my companion instructable, Homemade Pizza Margherita)\nThis dough recipe is one that I have had since I was in grade 8 Home Economics class, and it has never failed. It makes great pizzas every time, and can also be used for tasty calzones, or even an easy focaccia.\n1. Sprinkle the yeast over the top of the hot water. Use the hottest water that you can run from your kitchen tap. DO NOT use boiling water or you will kill the yeast, and your dough will not rise. Let the yeast \"bloom\" for 5 minutes.\n2. Add the olive oil, sugar and salt to the yeast, and stir.\n3. Measure the flour into a large bowl. Add the yeast mixture to the flour and, using a wooden spoon, stir until well combined. The dough will appear VERY gooey - this is normal, as it makes a much more tender dough. DO NOT add more flour to the dough during this step.\n4. Brush or spray some oil over the sides of the bowl and the top of the dough. Flip the ball of dough over and oil the other side. This will help when removing the dough after rising.\n5. Cover the bowl with a clean kitchen towel, and set in a warm location to rise for 1 hour. Looking for a warm location? Try above the fridge, above you cabinets, or on the stove as you're preheating the oven for the next step! Step 3: Preparing the Toppings. Onto the good stuff - this is where you can easily diverge from the recipe and top your pizza however you want, but I STRONGLY suggesting spicy eggplants. If, however, you choose to go your own way, skip ahead to the next step for directions for how to bake the pizza.\n1. Slice up the eggplant into 1/3-inch slices and spread them onto an aluminum foil-lined baking pan brushed with oil. Brush the tops of the eggplant slices with oil also. Broil the eggplants until lightly browned, then turn them over and broil them the same way on the other side. Set them aside for now.\n2. In a small frying pan, heat the 2 tbsp. of oil over medium high heat. Add the minced garlic and chilies, and swirl the pan for about a minute. You don't want to saut\u00e9 them, just heat them and infuse the oil with all that garlicky-chili flavor. Remove the pan from the heat and set aside for now.\n3. Mix the mozzarella and parmesan cheeses together in a bowl. Now you are ready to garnish your pizza! Step 4: Topping and Baking Your Pizza. 1. Preheat the oven to 500 F. Set one rack in the lowest position in your oven. If you have a pizza stone, place it on the rack before you preheat, so that it can heat to the same temperature as the oven. If you don't have a pizza stone, you can just as easily bake the pizza on a baking sheet. A pizza stone is a good investment, however, as it makes for a nice crisp outside and tender inside to your pizza crust. I highly recommend it.\n2. Generously flour a section of counter or a silpat* mat. This a really important step. The dough is very sticky, and this is when you will be adding in enough flour to make it workable, but not so much as to make it tough. So flour the counter well, and the rolling pin, and the top of the dough. Roll out half the pizza dough for one pizza, to 3/4-inch thick. You can make it round, or square, or free form in shape - I haven't found that either one tastes better than the other, but I've always like the rustic look of the free form pizza. (*A silpat mat in a silicone baking mat that can be laid over your counter before flouring. It will make transferring the dough to the pizza stone easier, and make cleaning up a cinch. If you don't have one, but ARE baking on a pizza stone, transfer your dough to a floured, reverse baking sheet, so you can then slide the dough onto the stone once it is topped.)\n3. Now for the toppings: First sprinkle about 1/4 of the cheese mixture over the dough. This will help the rest of the toppings adhere to the crust once baked. Lay the eggplant slices over the crust, leaving a 3/4-inch edge for holding, and overlapping the slices where necessary. Top with the remaining cheese mixture. Finally,\u00a0 drizzle the garlic-chili oil, garlic and chili included, over the top of the cheese. Make sure to drizzle it lightly and evenly over the entire pizza, or you will end up with pockets of heat - unless, of course, that is what you are going for!\n4. If you floured your surface really well, this part should\u00a0 will be easy. However, I have made this pizza\u00a0 half a dozen times, and this step has not gotten any easier. Using the help of a large spatula, slide the pizza off the counter and onto your baking sheet, or if you are using a stone, off the silpat or reversed baking sheet and onto the stone. Don't worry about squishing and smushing the pizza as you move it, you can adjust its size slightly once in the oven. Be careful not to burn yourself on the pizza stone - it is currently at 500 F! Close the oven and bake the pizza for 12-15 minutes, depending on how brown you like your crust, and how hot your oven runs. Remember - no two ovens are the same. Step 5: Yum!. Oooh, this is the best part. Once that timer rings, remove the pizza from the oven, either on its baking sheet or using a pair of tongs to slide it off the stone and onto a cutting board. Turn off the oven.\nBask in the awesomeness of a spicy, garlicky, cheesy eggplant plant pizza, with its tender-crisp homemade crust - oh yum.\nGrab your pizza wheel and slice into that bad boy - and enjoy.\nRemember, there's still enough dough left for a second pizza, so you always recreate this one, or hop on over to my recipe for Homemade Pizza Margherita and try that one out too. The two topping combinations compliment each other nicely.", ["homemade-spicy-eggplant-pizza_0", "homemade-spicy-eggplant-pizza_1", "homemade-spicy-eggplant-pizza_2", "homemade-spicy-eggplant-pizza_3", "homemade-spicy-eggplant-pizza_4", "homemade-spicy-eggplant-pizza_5"]] [40013, "Introduction: 3-ingredient No-bake Oreo Cheesecake. Hey everyone, I have a fun and easy recipe for ya'll today! I have been tinkering around with this for a while, and I have found a really good way to make a refrigerator cheesecake out of only three things:1 bag of double stuf Oreos 2 8 oz blocks of cream cheese 1 Pint of Heavy Whipping Cream Step 1: Watch the Video!. If you like to learn how to do things through videos, check out this one I made showing step-by-step instructions on how to make this cheesecake! Step 2: Make the Crust. First, get a medium and a small bowl. It can be a bit tedious to separate the oreo fillings, but I find putting them in the fridge for 5 minutes and using a butter knife helps. Place the cookies in the larger bowl and the fillings in the smaller bowl.Next, use the bottom of a heavy cup of a food processor to smash the cookies into small bits. The smaller you get, the more solid your final crust will be.Normally we would add melted butter to this before blind baking, but in the spirit of using only 3 ingredients, we can substitute the butter by adding in 1/4 cup of heavy whipping cream into the crumbs. Mix it in well and then place the crumbs into the bottom of a spring form pie tin. I like to use the same heavy glass I used earlier to compact the crumbs slightly.Place this into a 350 degree F oven for 7-9 minutes, or until your apartment smells like oreos. Step 3: Make the Filling. Place the oreo creams we separated earlier into your smallest pot over low to medium low heat. We want to melt them down as much as possible.In a large mixing bowl. place both packages of cream cheese. I find that letting them sit out for about 20-30 minutes before working with them makes them easier to work with.Using a hand mixer, beat the cream cheese for about 30 seconds, or until it lightens a bit. Slowly pour in the rest of the heavy whipping cream while mixing continuously.Finally, plop in the melted oreo middles and mix until combined Step 4: Assembly and Refridgeration. With the filling assembled and the crust blind-baked, it's time to add one to the other! I like to use a spatula and a turn table to create a nice gentle swirl pattern on top.Park in your fridge for 3-5 hours, or until the middle has set up until a firm but soft mass of goodness.To get it out of the springform pan, I like to place the pan on something narrow, like a bowl. The cheesecake should separate cleanly from the sides of the pan.Cut and serve to a grateful world!If you like my recipes, I'd love for you to checkout my youtube channel. I have over 20 recipe videos, and I'd love for you to subscribe and see my weekly new videos! Thank you!", ["3-ingredient-no-bake-oreo-cheesecake_0", "3-ingredient-no-bake-oreo-cheesecake_2", "3-ingredient-no-bake-oreo-cheesecake_3", "3-ingredient-no-bake-oreo-cheesecake_4"]] [40014, "Introduction: How to Freeze Bananas. Maybe you got a ton of bananas you know you're not going to be able to eat before they go bad, or maybe you're lucky and have a store that sells food nearing its last Best Before date for half prize, and end up buying a lot of really ripe bananas.What do you do with them? You freeze them, of course! They are great base for any smoothie, and many other things.Its sounds pretty trivial though, right? If you want to freeze something, just throw it into the freezer, and you're done, right? Well, if you put whole bananas into your freezer, they will become rock hard and pretty hard to use in smoothies and other things, and if you didn't even peel it first, well... then you're going to have a hard time.So the trick is to freeze them individually. Its pretty easy! Step 1: Chop Your Banana(s). Peel your bananas and chop it up into slices. In theory, the thinner the better, if you want it to be able to thaw easily, but if you got a lot of bananas, don't stress too much about it. Just make them about a cm thick or so. Step 2: Bagging. This is the most important part. You could just throw all of them in a freezing bag and throw that into the freezer, but they will all stick together and freeze in solid lumps, and you have the same problem as if you just freezed the entire banana itself, and then you might as well not have bothered cutting them to begin with.Get a big freezing bag and place each banana piece next to each other, sliced side facing up. Don't have any laying on top of one another, only side by side.Once you're done, carefully slide the bag on top of a cutting board (or place it on a cutting board to begin with, if you aren't using said cutting board for chopping bananas, that is..) so they have something to rest on, once you put them into the freezer. Don't bother being able to close the bag just yet. The bag needs to be as flat as possible, for all the pieces not laying on top of one another.My bag was a bit longer than the cutting board, so I carefully flipped the rest of it on top of the rest. You can fold the bag if necessary, just as long as the banana pieces aren't touching each other, and there is plastic in between those layers. Step 3: Break Apart. It takes a few hours for them to freeze properly.Once its done, you can take them out and break them from each other so they can be shook together in the bag, so you can close the bag. Put them bag into the freezer right away, as they thaw somewhat easily on the surface when they are exposed individually like that. Only a little thaw means they start sticking back together again.", ["how-to-freeze-bananas_0", "how-to-freeze-bananas_1", "how-to-freeze-bananas_2", "how-to-freeze-bananas_3"]] [40015, "Introduction: Chocolate Clementines. Chocolate and citrus have always been a somewhat natural pairing. The tangy tasty notes of citrus often complement and diversify the bittersweet, smooth and creaminess characteristics of chocolate and especially dark chocolate in my opinion. Citrus fruit is dominant throughout the winter, prevalent in many forms from the sweet and succulent cuties to the bitter, crisp flesh of a grapefruit. Having inherited my mother's affinity for chocolate, I naturally tried to combine the two, citrus and chocolate. The following Instructable is the result. Follow along and enjoy! These little guys make a great snack you can keep in your fridge or a wonderful and quick snack to serve at a party or gathering. Step 1: Ingredients. Gather the following:Clementines, Cuties, or Mandarins (I used 5)1/2 Cup of Dark Chocolate Chunks2 Teaspoons of Sea SaltOther Materials:Cookie SheetParchment PaperMicrowave Safe Bowl Step 2: Peel. Start by peeling your clementines. I have found that it is easiest to start peeling by pinching the stem and pulling away from the fruit until the peel breaks. I know that others like to use a spoon to start peeling. Continue peeling until all of your clementines have been peeled. This will save you time and effort later, by having all of your clementine segments ready for dipping when your chocolate is melted and hot. Step 3: Separate. Gently separate each of your segments from your 5 clementines. The next step takes a little bit of patience but it pays off in the end. Taking your time, remove all of the stringy bits from the outside and inside of the slices. Step 4: Parchment Prep. Line your cookie sheet with parchment paper. This is where your chocolate covered slices will dry. Set it aside, but you'll have it ready for your slices after they have been freshly dipped. Step 5: Chocolate. Place your 1/2 Cup of Dark Chocolate in your microwave safe bowl. Place in your microwave on high for one minute. If your chocolate has become warm enough that it has melted and you can stir it, stop. If it is still hard, microwave on high for 30 seconds, or until melted. You do not want to overheat your chocolate as it will lead to a grainy texture and burnt or toasty flavor to your chocolate instead of a smooth, homogenous chocolate to dip in.*Stir to make sure that you have a uniform chocolate to dip your clementine slices into. *If you are worried about overheating your chocolate, melt it using a double boiler instead which will allow for a gradual and even melting of your chocolate. Step 6: Dip and Coat. Let your melted chocolate cool for 30 seconds before you begin to dip. Using your fingers, so that you don't puncture the gentle membrane of the clementine slice, dip each segment into your melted chocolate. You can dip the whole slice, or as I did for this Instructable, only dip half of the slice so that you get a nice color contrast. Lay your dipped slice on your parchment lined cookie sheet. Step 7: Sea Salt. Sprinkle each slice with sea salt to add a little depth of flavor. The salt will contrast with the sugar in the chocolate and complement the sweet and tangy juice of the clementine. Step 8: Cool. Allow your slices to cool on your cookie tray at room temperature for an hour or until your chocolate solidifies. If you need the chocolate to set sooner, you can cool it in your refrigerator for 10-20 minutes or until the chocolate sets. Step 9: Serve and Enjoy. You're done. Serve your clementines at your next party or enjoy them as a healthy snack. ", ["chocolate-clementines_0", "chocolate-clementines_1", "chocolate-clementines_2", "chocolate-clementines_3", "chocolate-clementines_4", "chocolate-clementines_5", "chocolate-clementines_6", "chocolate-clementines_7", "chocolate-clementines_8", "chocolate-clementines_9"]] [40016, "Introduction: Potato Blintzes. I love blintzes. \u00a0I usually make cheese blintzes but I decided to make an instrcutable on how to make potato blintzes for Scoochmaroo's potato challenge. This recipe is somewhat time consuming but easy to make. I hope everyone enjoys my potato blintz recipe! Step 1: Ingredients. Ingredients:\nVegetable Oil\n3-4 punds of potatoes\n3 large onions\n1/2 cup of milk\n1/2 cup of water\n1 cup all purpose flour\n4 eggs\n1/2 teaspoon of salt\nSour cream (optional) Step 2: Pancakes. To make the outside of the blintz, whisk together the eggs, milk, water, flour, and salt. Allow the batter to sit for half an hour and then lightly grease a pan. Turn a stove onto medium high and pour 1/4 of a cup of batter into the pan. Spread it around so it is the about the size of the pan. Cook for 1-2 minutes on each side. Repeat step for the rest of the batter. Step 3: Potatoes and Onions. Peel all of the potatoes and boil. Mash the potatoes so that there are some chunks but not many. \u00a0Fill a pan half way with vegetable oil. Heat the oil and chop the onions into semi small chunks. Add the onions to the oil and fry for about 30 minutes. DRAIN THE OIL AND SAVE IT in a bowl. Mix the onions into the mashed potatoes and then add some of the oil from the onions. If you would like to, you can mix sour cream into the mixture too. Step 4: Folding. Take 1 of the pancakes and put 2-3 tablespoon of the potatoes near the bottom. Fold it over twice and then pull in the sides then fold over 1 more time. Repeat until all of your pancakes are gone. The folding process can be hard at first so just follow the pictures of each step of the folding. Step 5: Frying. Put a thin layer of vegetable oil on a pan and heat the oil. Place the blintzes in the oil and fry for 1-2 minutes on each side.", ["potato-blintzes_0", "potato-blintzes_1", "potato-blintzes_2", "potato-blintzes_3", "potato-blintzes_4", "potato-blintzes_5"]] [40017, "Introduction: Barbecue Chicken Cheese Spicy Mini Burrito. In this instructable I will be showing you how to create a barbecue chicken cheese spicy mini burrito.By: Preston Akubuo- Onwuemeka #Hercules2016 Mr.Gadd:class Step 1: Ingredients: Food and Kitchen Tools. 1. Spicy Barbecue Sauce2. Shredded cheese (doesn't matter what kind)3. Corn tortillas4. Chicken (any kind)Tools1. Spatula 2. Knife3. Large pan4. Oven5. Cutting board6. Oven pan7. Plate8. Stove Step 2: Chicken. Place oven pan into oven and place 2 pieces of chicken on it. Turn the oven to 450 degrees and bake 20-25 minutes. When finished place chicken on cutting board. Cut them into thick slices. Get your plate and pour your spicy barbecue sauce on it. Get your chicken and cover them in the sauce. Now you chicken is done. Step 3: Tortillas. ` Place your tortillas on your cooking pan and turn the stove on to low. Cook both sides for about 1-2 minutes. When finished add your cheese to the top of the tortilla and place chicken on it. Roll up you tortilla. And you have yourself a spicy barbecue mini burrito. Step 4: Enjoy. Eat away", ["barbecue-chicken-cheese-spicy-mini-burrito_0", "barbecue-chicken-cheese-spicy-mini-burrito_1", "barbecue-chicken-cheese-spicy-mini-burrito_2", "barbecue-chicken-cheese-spicy-mini-burrito_3", "barbecue-chicken-cheese-spicy-mini-burrito_4"]] [40018, "Introduction: Snowcream. In this instructable I will be showing you how to make Snowcream, a delicious treat you can make out of the horrible horrible wintery snow that covers your junk every year.\nnow, I'm from orlando and believe it or not\u00a0I have never seen snow, until this year when the inlaws thought it would be nice to have the family up for christmas.\nAside from the light sprinkle of snow that was already on the ground when\u00a0I landed christmas eve, tonight was the first snow fall\u00a0I have ever seen in my thirty years. so, being as excited as\u00a0I was,\u00a0I called mom and dad to tell them about the fun they were missing when my mom says \"you should make Snowcream\" \"what the heck is that\" i asked, and the following is what she told me.\nLIST OF INGREADEANTS:\n\u00a0\u00a0 1. a large bowl of freshly fallen snow\n\u00a0\u00a0 2. a can of cream (Evaporated milk)\n\u00a0\u00a0 3. sugar\n\u00a0\u00a0 4. a drop or two vanilla. Step 1: SNOW!!!. scoop yourself a nice big bowl bowl of freshly fallen snow. try to get the snow from the top and not so much dirt. Step 2: Add More Yummy. next, add a can of evaporated milk, a couple tablespoons of sugar, and some vanilla. then stir it all togeather. i must admit i thought the cream would melt more of the snow then it did. it held up pretty good to the liquid.\nthis makes a tasty tasty treat thats better than I\u00a0was expecting.\u00a0I wanted to add a little more cream but didnt want to open a new can, so as I'm looking in the fridge my wife has a brilliant idea. \"why dont you add some coffie creamer\" SO I DID!!!\u00a0 we added caramel flavored coffie mate and it was awesome. tomorrow im making more and using pumpkin spiced creamer.\nWOOOO!! Step 3: ENJOY!!!. i hope you enjoied this instructable and use it to make tasty treats for you and your loved ones.\np.s....please rate!\u00a0", ["snowcream_0", "snowcream_1", "snowcream_2", "snowcream_3"]] [40019, "Introduction: Hot Cross Bunny. A project without much explanation needed. Instead of a bun, this is made with an orange zest infused raisin cookie dough.\nI used the following recipe:\nCream 170g (1 1/2 sticks) softened unsalted butter together with\u00a01 1/2 cups caster sugar until pale and fluffy\u00a0and whisk in 2 eggs.\nStir together\u00a03 cups plain flour, the\u00a0zest of 1 orange,\u00a01/2 tsp baking soda and\u00a01/2 tsp salt.\nSlowly mix in the dry ingredients with the egg/sugar/butter, alternating between small portions of the dry ingredients and 2/3 cup buttermilk (or milk with a dash of lemon juice). Fold in\u00a01 cup raisins.\nShape the dough into two big circles topped with a small one (classic snowman shape) and add ears and a tail.\u00a0The cross is a mix of water and flour, and piped on afterwards. Bake for approx. 15 minutes, at 180C, or until risen and golden.\u00a0Done.\nAnd yes, I made this cookie just for a very questionable pun.", ["hot-cross-bunny_0"]] [40020, "Introduction: How-to Make an 8 Layer Grilled Cheese. Hungry, and feeling adventurous?How bout making a multi-layered Grilled Cheese.It's really simple and quick to make.This instructable will show you how to go about it with 8 layers.I've done an entire loaf (24slices), but that wasn't documented.You can use any cheese you want, and any extras. Multiple cheeses is actually a great snack for cheese people. Step 1: Things You'll Need.. Things you'll need.8 Slices of Bread - Any kind of bread will do. You'll need as many as layers you want (8 for this)7 Slices of Cheese - The more cheeses the better in my opinion. You'll need 1 less then slices of bread.Butter - Butter or margarine or whatever you want to spread on the bread.Tools - You'll need a spatula, a pan/griddle, butter knife, stove. Step 2: Preparation. Begin with heating the pan. Set the stove to high, you want drops of water to pop.You want the heat of the bread to melt the cheese, so a quick grill is better then slow.Prepare the cheese.For sliced cheese i unwrapped them all and cris-cross the wrappers to make it easy to get the cheese.Butter the bread, only butter one side, make it thin, you don't need much. You can even do without any butter but it helps with sticking. Step 3: Cooking Time. Start with placing one piece of bread butter down, and quickly add the cheese on top and another piece of bread, butter up this time.let it sit there for about 15seconds, until its a nice golden brown. Then flip it and do the same to the other side. Don't squish it with the spatula. Step 4: Flip Flop. Ok, now that both sides are grilled to perfection, add a slice of cheese and another piece of bread, butter up.Now flip it to grill this new bread.Leave it like this about 15 seconds again.Add another slice of cheese to the top with bread butter up again.You need to flip back and forth like this until you have no more cheese and bread to add.You can wait less time each flip because the weight of the sandwich will help grill it faster. Step 5: Plate It. Once you're completely done grilling all sides, plate the sandwich. Use a sharp knife to cut it how you like (Diagonally for me). Step 6: Eat It!. And now you can eat it.Enjoy!", ["how-to-make-an-8-layer-grilled-cheese_0", "how-to-make-an-8-layer-grilled-cheese_1", "how-to-make-an-8-layer-grilled-cheese_2", "how-to-make-an-8-layer-grilled-cheese_3", "how-to-make-an-8-layer-grilled-cheese_4", "how-to-make-an-8-layer-grilled-cheese_5", "how-to-make-an-8-layer-grilled-cheese_6"]] [40021, "Introduction: Naan Dog. So its boiling hot outside and it's the perfect opportunity to create this unique hotdog. With the warm flaky bread and the coolness of the tomato against your tongue and the tanginess of the spicy mustard this hotdog will cool you off and fill your belly with summertime flavors. Step 1: Ingredients. You'll need:Naan Bread2 Vegetarian Hot Dogs1 Good squirt of Yellow Mustard4 Slices of Tomato5 Leaves of Fresh basil1/4 of a Red Onion1 1/2 teaspoons of Sea SaltOlive OilChili Powder Step 2: Spicy Mustard. Stir a good dollop of yellow mustard and chili powder in a bowl until your palate is fulfilled. Step 3: Prepare Naan and Hot Dogs. Prepare the Naan with olive oil oil chopped basil, sea salt and top with Feta cheese. Then, score the hot dogs and wrap both the naan and hot dogs in aluminum foil and bake in a 375 degree oven and let them bake for 10 minutes. Step 4: Now for the Good Part!. Add the tomatoes, and onions along with the hot dog and spicy mustard. Enjoy your sausages!", ["naan-dog_0", "naan-dog_1", "naan-dog_2", "naan-dog_3"]] [40022, "Introduction: Easy Holiday Pumpkin Mousse. Delicious and simple pumpkin mousse, a perfect light and fluffy Thanksgiving or Christmas dessert. Video above.Check out my YouTube channel for more great desserts. Step 1: Gather Ingredients. 15 Oz Canned pumpkin2 boxes Instant vanilla puddingMilk Pumpkin pie spice 8 oz Whipped topping Step 2: Mix Ingredients. Add the instant pudding, canned pumpkin, 2 cups of milk and 1/2 tsp. pumpkin pie spice to a mixing bowl. Mix at low speed with a stand or hand mixer for about a minute or until everything is well combined. Step 3: Fold in Whipped Topping. Fold in the whipped topping. Do not stir hard. Mix until all the topping has been combined. Cover with plastic wrap and refrigerate for a few hours or until time to serve.", ["easy-holiday-pumpkin-mousse_1", "easy-holiday-pumpkin-mousse_2", "easy-holiday-pumpkin-mousse_3"]] [40023, "Introduction: Lemon Cheesecake Squares (or Triangles). The first time I had these was at a wedding reception.\u00a0 I fell in love with them.\u00a0 I made them for a dessert table at a church women\u2019s group activity.\u00a0 There were ladies walking around with a piece in their hand, asking \u201cWho brought this?\u201d\u00a0 Finally, I sent an e-mail out with the recipe.\u00a0 Now you can experience them for yourself.\u00a0 Thanks to Megan for sharing the recipe with me.\u00a0 Let\u2019s get started and enjoy, Lemon Cheesecake Squares (or\u00a0Triangles). Step 1: . Supplies:\n3 pkg. of crescent rolls (the pop and serve kind)\n2 8oz pkgs. of cream cheese\n\u00be cup sugar\n1 egg yolk\n1 tsp. vanilla\n1 cup confectioners\u2019 sugar\n2 Tbs. lemon juice (or 3-4 drops of lemon oil- it tastes better.)\nTiny bit of milk\nPlastic wrap\nI\u2019m going to assume that you have the usual basic baking equipment. Step 2: . Preheat oven to 350 \u00cc\u008a\u00a0\u00a0\u00a0\u00a0\nRub shortening on a 17 \u00bd\u201d x 12 1/2\u201d cookie pan, (otherwise it sticks) Step 3: . 1. Spread 1 \u00bd pkg. of crescent rolls on the bottom of the pan Step 4: . \u00a0Filling:\u00a0 2\u00a0 8oz pkgs. of\u00a0 cream cheese\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00be cup sugar\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 egg yolk\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 tsp. vanilla\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Step 5: . Beat until smooth. Step 6: . \u00a0Put dollops of the\u00a0cream cheese batter on the bottom layer of crescent rolls.\u00a0 Step 7: . Spread the cream cheese batter evenly (as possible). Step 8: . \u00a0Top Layer:\u00a0 on plastic wrap. Spread the remaining 1 \u00bd pkg. of crescent rolls out on another pan the same size. Step 9: . Flip it on top of the bottom layer and cream cheese filling. Step 10: . \u00a0Bake 15-20 minutes until golden brown. Step 11: . \u00a0Glaze:\u00a0 1 cup confectioners\u2019 sugar\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 Tbs. lemon juice (or 3-4 drops of lemon oil- it tastes better.)\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Tiny bit of milk Step 12: . Beat together before the pan comes out of the oven. Step 13: . Spread the glaze on top of the\u00a0hot cheesecake\u00a0as soon as the pan comes out of the oven.\nLet it cool. Step 14: . Once cool cut, the cheesecake\u00a0like this pattern.\u00a0 For 24 pieces, cut squares, if you need 48 pieces, cut the squares into triangles Step 15: . Heaven!\u00a0 Enjoy!", ["lemon-cheesecake-squares-or-triangles_0", "lemon-cheesecake-squares-or-triangles_1", "lemon-cheesecake-squares-or-triangles_2", "lemon-cheesecake-squares-or-triangles_3", "lemon-cheesecake-squares-or-triangles_4", "lemon-cheesecake-squares-or-triangles_5", "lemon-cheesecake-squares-or-triangles_6", "lemon-cheesecake-squares-or-triangles_7", "lemon-cheesecake-squares-or-triangles_8", "lemon-cheesecake-squares-or-triangles_9", "lemon-cheesecake-squares-or-triangles_10", "lemon-cheesecake-squares-or-triangles_11", "lemon-cheesecake-squares-or-triangles_12", "lemon-cheesecake-squares-or-triangles_13", "lemon-cheesecake-squares-or-triangles_14", "lemon-cheesecake-squares-or-triangles_15"]] [40024, "Introduction: Guitar Hero II Guitar Cake Tutorial. Decide to make a full size replica of the Guitar Hero II guitar in cake form. Spend the next few weeks freaking out and searching for instructions on fondant icing and cake decorating!\nPick up bits and pieces for making the cake over the course of the month... spending over $100 just on \"stuff\". For me this meant buying icing, a rolling pin, a rolling mat, palette knives, an icing smoother, cake board. Luckily I already had bowls, a mixer and a few bottles of wine in the cupboard. Step 1: Get Started With the Fiddly Bits. Cut out templates for the cake (I used the actual guitar to make my template) and start making the \"extra\" pieces by rolling out coloured icing and cutting to size. Put these in an airtight container to harden. Step 2: The Cake!. Because the guitar is so long and my oven was so small I ordered a sheet cake from a bakery. Its likely that the first person you speak to won't know what you're talking about so ask to speak to the baker and get a full sheet of 1\" butter cake, un-iced and leveled. Or you could make a bunch of cakes and join them together. Sheet cake is easier!\nLook at the sheet cake and wonder how you will cut all the pieces out, use wax paper to make templates (make sure you have right side up and wrong side up layers so you have a flat surface on the bottom of your bottom layer and top of your top layer) and then cut with a sharp knife! Put all the cut off pieces of cake in a bowl to snack on. Step 3: Laying the Cake to Rest.. You will need to cut a piece of cake board to fit into box that the actual guitar came in (this is super handy for transporting the finished cake!) then you can put cake in box and go to bed. It will rest and settle and you can get some much needed sleep in readiness for the icing excitement to come! Step 4: I Hope You Have Mixing Bowls!. When you wake up, freak out a little about how this is all going to come together since you're going to a gig and have a house guest for the weekend.\nBefore the gig, start making icing (white chocolate butter cream), filling (dark chocolate ganache) and drinking wine (brown brothers, dolchetto and syrah). The wine will relax you some what and make the nerves go away for an hour or so.\nPut the filling in the fridge/freezer to cool and thicken while you set up the next part. Step 5: Its Icing Time!. Put a thin layer of icing on the cake board (under where the cake will sit) and lay the first layer on the board with the right side up. you\u00a0do not\u00a0want the cake sliding off when you move it around! Put the icing in the fridge now to cool while you do the filling.\nOnce the filling has cooled in the freezer to make it solid enough to spread without running down the edges cover the first layer liberally. dont go to close to the edges (it will discolour the outer icing if it bleeds out).\u00a0\nStand back and marvel at the first layer being complete. then put the top layer of cake on (so that the flat bottom of the cake is your flat top surface). Wow! it looks like a guitar.\u00a0\nBrush away all the crumbs from the cake and using the icing which has now been cooled in the fridge cover entire cake in a thin layer. This is to seal in the crumbs as well as adding some moisture. Step 6: Rolling Out the Fondant. Now its time to get rolling! Kneed the fondant icing till it is softened and then roll out, using the wax paper template to check the size. dont forget you need overhang to cover the sides. If you have any icing remaining make sure you wrap it in clear film or it will harden and be unusable.\nFREAK OUT about how to get the massive flat icing onto the cake, request assistance from someone if you can or roll the sheet over a rolling pin and then roll back over the cake. GENTLY! You do not want the fondant to tear.\nLay the icing flat on the cake and gently pull the rolling sheet back without stretching the icing. Smooth the corners and press the icing to the cake firmly but not roughly. Use a fondant smoother to remove finger marks and any weird lines. Cut the excess icing from the board and press the icing under the cake, smoothing as you go.\u00a0\nStand back and marvel some more at the icing being half way complete!\u00a0 Step 7: Time for the Black Fondant. Kneed the black icing with 1/3 white icing to get a better consistency to work with (it doesnt ruin the colour at all! thats how much colour is in the icing!) and cover the parts of the cake iced with white fondant with clear/cling film to ensure you don't stain it with the black icing.\nRoll out the black icing, lay on cake and shape as for the white icing.\u00a0\nStand back and rock out to the awesomeness that is the cake.\nAt this point I put the cake away in its box and went to go see YOU AM I! ROCK ON! Step 8: Almost Done!. Now that the cake is done you can get to finishing the fiddly bits!\nBend a cable knitting needle to make wahwah wand and put black icing on end to harden. Cut out details from the hardened flats of icing you make earlier. Put together on cake with royal icing.\u00a0\nDrizzle royal icing on the back of edging ribbon and press to the bottom edge of cake. hide joins in the join of icing.\u00a0\nStand back and marvel in amazement at the finished cake!\u00a0 Step 9: Have Your Cake and Eat It Too!. Go to party, put candles in the cake, sing badly then cut up cake and eat!\nENJOY!\nps. The body of this cake fed about 40 adults and the black iced neck of the guitar was not eaten until the next day. The black icing will make your teeth go purple until you brush them!", ["guitar-hero-ii-guitar-cake-tutorial_0", "guitar-hero-ii-guitar-cake-tutorial_1", "guitar-hero-ii-guitar-cake-tutorial_2", "guitar-hero-ii-guitar-cake-tutorial_3", "guitar-hero-ii-guitar-cake-tutorial_4", "guitar-hero-ii-guitar-cake-tutorial_5", "guitar-hero-ii-guitar-cake-tutorial_6", "guitar-hero-ii-guitar-cake-tutorial_7", "guitar-hero-ii-guitar-cake-tutorial_8", "guitar-hero-ii-guitar-cake-tutorial_9"]] [40025, "Introduction: Artichoke, Port Salut and Parma Ham Bites. Here are some lovely big bites to hand out on your New Years Eve parties! Delicious roasted artichoke hearts, with a chunk of creamy port salut on top, wrapped in powerful tasting prosciutto de Parma. Found out the other day that \"prosciutto\" and \"Parma ham\" are basically the same thing, it's just that Parma ham is a type of prosciutto that is madespecifically in Parma (Spain), but prosciutto can be made anywhere (it is typically Italian, but we even cure our own prosciutto in Britain). These canap\u00e9s are quite rich- your party-goers may only want a couple, but then again, I love rich food at parties! Step 1: Artichoke, Port Salut and Parma Ham Canapes (Makes 24). 2 tins artichoke hearts (in salted water), drained, rinsed and halved60g butter1 large clove garlic, mincedPinch mixed herbs1 x 185g wedge Port Salut, rind remove, diced into cubes8 slices Parma ham, each slice sliced lengthways into 3 strips. 1. Preheat the oven to 220C. Mix together the butter, garlic and mixed herbs. Place the artichoke hearts (flower side up) on a baking tray. Put a knob of the garlic herb butter onto each artichoke half. Put the artichokes into the oven for 20 minutes.2. Remove the artichokes from the oven and allow to cool (cool enough to handle). Put each artichoke half onto a strip of Parma ham, top with a piece of port salut, and roll up. Place each of these on a plate, arranging them in an attractive fashion. Serve!", ["artichoke-port-salut-and-parma-ham-bites_0"]] [40026, "Introduction: Swedish Fish Cordial...It's Horrible!. \u00a0I have been playing about with making cordials (Infused Vodka) for a while now. I have had some successes (Really good ones) and some not so good ones. This is one of the not so good ones.\nI hate Swedish Fish. Really really hate them. Rather lick a hedgehog than eat a Swedish Fish...But I have a friend who is nuts about them. In honor of her (Her name is Gazelle), I made the Gazelle Swedish Fish Cordial. This was inspired by the \"Shoot The Rainbow\" instructable-Which actually tastes good.\u00a0\nIf you know someone who loves these candy nightmares, make them a bottle. They may think you are the coolest.\nOr they might curse you to your grave for having concocted such a nightmare.\nFirst up...The stuff you need. Step 1: The Nightmare Begins. Here's the Stuff.. \u00a0First you need a bag of the little red fruity fish of satan.\nThen a 1 quart jar (With lid)\nTwo cups of cheap vodka\nA strainer\nCoffee Filters\nA large bowl or pitcher\nA bottle that can be sealed.\nYou will need all of this eventually. Right away, you need the vodka, a jar and the fish.\nDo I really need to mention that everything should be clean?\nReally? Step 2: Mix It Up and Wait. Put the fish into the jar and pour the vodka on top.\nPut the top on tightly and slosh it around gently, then store in a cool dry place for a week.\nI should have put mine in a closet. I had to stare at it every day as it mocked me with it's horribleness. Step 3: Get Rid of the Chunks.. \u00a0After waiting for a week, put the strainer over a bowl or pitcher (I prefer a pitcher- It makes transfering the liquid easier) and pour the liquid through it, followed by the nasty decaying leftover chunks of Swedish Fish. Ok, they are not really decaying. It is the left over gummy stuff with all of the flavor and color washed out. I suppose you could eat one if you wanted, the flavor and color replaced by vodka, but I wouldn't.\nYou want to, don't you?\nGo ahead, I dare you.\nBleaugh.\nMine got dumped down the disposal. Step 4: Filtering Out the Filler. \u00a0Remember that cloudiness that\u00a0occurred\u00a0when we first poured the vodka over the fish? The stuff that made that cloud is still in there. We need to get rid of it.\u00a0\nPour the liquid from the pitcher or bowl back into the jar. Rinse the bits of dead fish candy from the strainer and put a coffee filter into it. Restrain the liquid from the jar back into the pitcher through the coffee filter. It will probably take two or more filters. The gunk still left in the vodka tends to slow the stream down to a drip very quickly. Step 5: Make It Go Away.. \u00a0Last step. Just bottle it up so that it looks pretty and give it away to someone that appreciates the special nastiness of Swedish Fish. Like my unusual friend Gazelle. I think she'll love it.\nI did try a sip. Now I hate Swedish Fish even more.\nSure does look pretty though!", ["swedish-fish-cordialits-horrible_0", "swedish-fish-cordialits-horrible_1", "swedish-fish-cordialits-horrible_2", "swedish-fish-cordialits-horrible_3", "swedish-fish-cordialits-horrible_4", "swedish-fish-cordialits-horrible_5"]] [40027, "Introduction: Triple-Chocolate-Potato-Chip-Ice-Cream-Cookie Sandwiches!!!. With the summer heat kicking in, a good frozen treat is something frequently sought after. Many vendors try their best to satiate the quench of a cold dessert on a warm day: the ice cream truck man's superhero pops, a whosawhatsa's super antioxidant smoothie, and the ever popular \u00a0friendly mixture of soft serve frozen cream and candies.. But what about a homemade commodity, you ask? Well, my friend, give these tasty Triple-Chocolate-Potato-Chip-Icecream-Cookie Sandwiches a try; \u00a0you'll not only be quenching that burning desire for a frozen dessert, you'll also give that ice cream truck man a run for his money. Step 1: First Off... Right-o then, let's get started! This here is a recipe I have adapted and tweaked from one I found in an older magazine. First off, to make these tasty homemade Triple-Chocolate-Potato-Chip-Ice-Cream-Cookie Sandwiches, you will need ingredients.\u00a0\n...\nAnd here they are:\n1 and 1/2 sticks of butter, preferably unsalted\n1 cup of some of that brown sugar\n1 cup of white sugar\n1 teaspoon of vanilla\n2 eggs\n2 cups of flour; I typically use King Arthur's brand when making baked goods, and it hasn't done me wrong\n1 teaspoon baking soda\n1/2 teaspoon salt; I go with sea salt, not sure if there is that much of a difference, but ya know..\n\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 ...This is where things get really fun...\n3 cups of chocolate chips\n\u00a0 \u00a0 1 cup being semi-sweet, 1 cup being white chocolate, and 1 cup mini chips to roll the sandwiches in; if you wanna get cray you\u00a0\n\u00a0 \u00a0 \u00a0 \u00a0 can try mixing different blends of\u00a0chocolate chips such as milk with dark, and semi-sweet, etc. Get creative with it! If you want,\u00a0\n\u00a0 \u00a0 \u00a0 \u00a0 \u00a0no pressure.\n2 cups of crushed potato chips\n\u00a0 \u00a0 \u00a0 \u00a0 and although Cape Cod chips are featured in the photo, Utz chips were the ones used in the actual cooking (Utz are salty, but \u00a0\n\u00a0 \u00a0 \u00a0 \u00a0 not too salty, and crunchy without being too crisp)\n\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 ...And, drum roll plzzzz, ...\nOne half carton of your choice ice cream!\n...\nPieces of equipment needed to bake these goodies are as follows:\nAn oven\nCookie Sheet(s)\nParchment Paper\nSpatula\nMelon-baller or spoon\nMixing Bowl\nElectric Mixer, or Hands\nMeasuring Cup(s)\nCooling Rack\nTimer\nAluminum Foil\nPlate(s)\nA Freezer Step 2: Start Putting It All Together.... \u00a0 \u00a0Now that you have your list of ingredients, and presumably your ingredients, let's start putting it all together.\u00a0\nCombine in your mixing bowl, the brown sugar, white sugar, and butter. Take it out of the packaging, silly! Gosh..anyway, blend these ingredients together at a medium speed until they have created a lovely light brown and fluffy mixture. Then add in the eggs and vanilla.\n\u00a0 \u00a0Once you have that lovely light brown fluffy mixture with the eggs and vanilla all mixed together, it is time to slllooooowwwwlllly, and I mean slowly, add in the flour, baking powder and salt. (Unless of course, you like to clean up large floury messes. I learned that one the messy way, and it took a few times to set in).\u00a0 Step 3: The Chips, Brahh, the Chips!. \u00a0 And now, for what makes this cookie recipe unlike any other cookie recipe: the chips, brahh, the chips!\nThese steps are best done by hand, so as not to crush the chocolate chips or potato chips. Measure out 1 cup each of the chocolate chips (for this go-round I used semi-sweet chocolate chips and white chocolate chips), and crush up 2 cups of those potato chips! Add them into the cookie dough mixture by folding it over itself, to disperse the chips as evenly as possible. Step 4: Chill Out and Preheat. \u00a0 \u00a0Now that you have your cookie dough all set, it's time to get inside and preheat that oven! Set the oven to 350 degrees F, and while the oven preheats, cover the cookie dough with aluminum foil, and let in chill out in the fridge. This will allow the dough to slightly harden, and become much easier to scoop out. While the dough is chilling out, and the oven is preheating, you can go on ahead and cover you cookie sheet(s) with parchment paper, and clear out a spot in the kitchen for the cooling rack.\n...\n'BEEPBEEPBEEP-BEEPBEEP!'\n...\n\u00a0 \u00a0Oh! Looks like the oven is ready. Take the dough out of the fridge and grab the melon-baller! Or spoon. Try to make each scoop as even as the last. They don't have to be perfect (that is a big part of the charm of homemade after all!), but they should be as close in size as you can manage to get them so they will all cook evenly at the same rate.\n\u00a0 \u00a0Give at least 1/2 inch of elbow room for each cookie, and once your sheet(s) is(are) full, pop 'em in the oven. Oven temperatures can vary, so it is best to check on the cookies periodically. For my oven, I checked after 11 mins, and they were still goopy. I ended up cooking each tray for about 18-22 minutes. Depending on the size of your cookie plops, you should be able to get around 2 to 2 1/2 sheets full. After each round comes out of the oven, allow it cool for at least 1 minute. (Just so it wont melt apart on your spatula). Then move the cooked cookies over to the cooling rack. Step 5: Are They Done Yet?. \u00a0Almost there!\n\u00a0 \u00a0\n\u00a0 \u00a0A'right, so now you have all your cookies cooked, and out of the oven, right? Sweet. If you want to serve your cookies warm, grab that ice cream and get goin'. If you want them to be frozen, I would suggest cleaning all your equipment, and putting everything back in its place while you wait for the cookies to cool completely.\n...\n\u00a0 \u00a0Okay, so take those cookies you've just made, and may or may not have allowed to cool, and start pairing them up. Find which cookie goes best with which cookie. You might be surprised at how well those oddly shaped ones seem to be able to find a friend pretty easily. Once you have the cookies paired up, roll out some aluminum foil, and pour the mini chips into the middle. Then grab that ice cream! Hold your spoon, or ice cream scoop, or even melon-baller, under hot running water. This makes it soo much easier to cleanly scoop on through the ice cream.\n\u00a0 \u00a0Pile up each cookie with a little more ice cream than you think you might need. Be sure to evenly disperse the cream around the cookie. Then, gently squish that cookie and its friend together. Smooth any excess ice cream that may seep out of the sides with the back or bottom end of your spoon. The thicker the ice cream center, the more mini chips you can pile on. Once you have a cookie sandwich assembled, gently roll it through the mini chips. It may take a few passes to get complete coverage, but boy is it worth it!\u00a0 Step 6: Freeze or Enjoy Now; the Choice Is Yours!. There you have it! Your Triple-Chocolate-Potato-Chip-Ice-Cream-Cookie Sandwiches are complete! You can either pop 'em in the freezer or enjoy them as they are. You should invite some friends over and share with them, or just dig in, it's up to you.\u00a0\nEnjoy!\nMade by Maggie.", ["triple-chocolate-potato-chip-ice-cream-cookie-sand_0", "triple-chocolate-potato-chip-ice-cream-cookie-sand_1", "triple-chocolate-potato-chip-ice-cream-cookie-sand_2", "triple-chocolate-potato-chip-ice-cream-cookie-sand_3", "triple-chocolate-potato-chip-ice-cream-cookie-sand_4", "triple-chocolate-potato-chip-ice-cream-cookie-sand_5", "triple-chocolate-potato-chip-ice-cream-cookie-sand_6"]] [40028, "Introduction: Napoleon Cake. This is an easy version of Napoleon cake which is very popular in former soviet countries. I use condensed milk to make a cream but old style one uses so called 'boiled cream' - it's like a custard. So here we go - it's very simple, delicious and fast! What you need:4 rolls of Ready rolled puff pastry3 x 400gm of sweet condensed milk 2 x 250gm of unsalted butterVanilla extract by taste Step 1: Pastry... Put each sheet of pastry (one by one) in the oven (gas mark 7) for 10 minutes. The pastry will come out all puffed up but do not worry about it, just leave it aside. Do the same with all 4 sheets and leave them to cool down. Step 2: Cream. Put the butter in a plastic bowl and add all the condensed milk to it. Take the blender and keep on blending it till you get a smooth texture. In the end, add couple of spoonfuls of vanilla extract and stir it with a spoon. Cream is ready! Step 3: Layers. Put the first layer on the tray and cover it with the cream - smooth it out with a spoon and add another layer on top and cover that layer with the cream as well - do the same with all the layers. Step 4: Finishing Bit... Get some decorative chocolates or some crushed nuts and sprinkle it on top and leave it in the room temperature over night - all the cream will absorb nicely. ", ["napoleon-cake_0", "napoleon-cake_1", "napoleon-cake_2", "napoleon-cake_3", "napoleon-cake_4"]] [40029, "Introduction: Un-Tuna. Step 1: Un-Tuna. Soak raw sunflower seeds overnight After soaking Grind the sunflower seeds in a Nutribullet. Grind until the seeds look like tuna consistency Add relish Add mustardAdd Vegenaise Stir all ingredients Serve on bread of you choice or use as a dip Yummy!!", ["un-tuna_0", "un-tuna_1"]] [40030, "Introduction: Chilaquiles Soup. This recipe came together so quickly last night and it was so good that I'm rushing to get it on the blog so that you can make it for dinner tonight. Chilaquiles traditionally are tortillas chips simmered in sauce and then topped with different things (chicken, scrambled eggs, etc...). It's not much of a stretch to turn them into a soup and I find them easier to eat this way. I found this recipe in the '97 Joy of Cooking, they credit Rick Bayless for giving them the recipe, then I adjusted it to my tastes, and now I'm passing it on to you. Psst... pass it on.serves 3 to 4\n1 or 2 fresh jalapenos \n2 garlic cloves, unpeeled\n1 28oz can whole tomatoes, drained\n1 medium yellow onion, sliced\n3 cups chicken or vegetable stock \n2 chicken breasts\n1 T cumin\n1 T oregano\n2 to 4 medium handfuls of thick/authentic style tortilla chips\n1/2 cup cilantro \nsour cream\ngrated jack or cheddar cheese Step 1: Roast the Jalapeno and Garlic. In a dry, thick-bottomed pot or pan (cast iron is great) roast the jalapeno and garlic over medium-high heat. It takes about 15 minutes and it seems strange, but you just leave them in the bottom of the pan, turning them as each side turns dark brown/black. Step 2: Saute the Onions. In a bit of oil, in a small soup pot, saute the onion until it is soft and starting to turn brown. Step 3: Blend the Jalapeno, Garlic, and Tomatoes. Peel the garlic and take the stem out of the jalapenos. Puree them in a food processor or blender. Add the drained can of tomatoes and blend again. Step 4: Simmer the Tomato Mixture. Transfer this to the soup pot of onions and simmer for about 5 minutes to thicken it just a bit. Step 5: Add the Stock and Chicken and Spices. Add the stock, raw chicken breasts, cumin, and oregano and simmer for 20 minutes. Don't taste it until it has simmered for a bit because it's the simmering that kills any bacteria that might be in the chicken. Step 6: Add the Chicken, Cilantro, and Chopped Chicken. Remove the chicken and cut it into cubes. Add this back to the pot along with the cilantro and tortilla chips. Simmer for about 3 to 5 minutes - just until the chips are soft.Serve topped with sour cream and cheese. Muy Sabroso!", ["chilaquiles-soup_0", "chilaquiles-soup_1", "chilaquiles-soup_2", "chilaquiles-soup_3", "chilaquiles-soup_4", "chilaquiles-soup_5", "chilaquiles-soup_6"]] [40031, "Introduction: Easy Snake Method While Sleeping Charcoal BBQ Smoked Pork Shoulder Weber Kettle Grill . Quick video on using the Snake Method to smoke a pork shoulder then finish in the oven why you sleep. Step 1: Check Out This Easy Method for Delicious Pulled Pork. Quick video on using the Snake Method to smoke a pork shoulder then finish in the oven why you sleep.", []] [40032, "Introduction: Professional Box: Hot Plate With Timer for Morning Coffee. Let's start with some explanation: I'm italian, this means that for me the moka's coffee, or the espresso, are vital in the morning, i don't know if in other country you need as much as me the hot coffee in the morning... but here's something the DeLonghi sell in the stores:\u00a0http://www.delonghi.com/it_it/products/emke-42/ (it has a timer, a ringtone, a watch, you set it to make you the coffee the time you want it)\nHere's something i've done starting with this tools and parts:\n- An electric hot plate.\n- A voltage dispencer with timer (the one you put on the socket, that can be setted to switch on in particular hours)\n- A Solderer with some tin\n- Lot's of time to waste\nWith this materials i've done an electric hot plate with a timer that i can set at any hour i want.\nUsually this hot plate (with timer setup) remains on for about 2 minutes, it's enough to heat the plate for about 15 minutes, the ammounts of time the coffee needs to come up from the moka (about 5 minutes) plus other 10 minutes that keep me the moka warmed for me to get up and drink it!! :)\nThen i was thinking... this timered hot plate occupy a lot of space, plus i need the coffee, the cup, and everything to stay in the same place and i can't waste a part of my desk for it...\nSo, this is what i've done next:\n- A shoes' box\n- A pair of paper tubes, from the blotting paper rolls\n- A piece of pakaging styrofoam\n- Some glue\n- schissors and cutter\n- Other piece of box (from an old PS2 box)\nThis morning i start working on this box, that can keep all of the stuff i need to make my coffee ready in the morning... and this is the result.\nIt's been a while since i made this hot plate with timer, but since the box and everything i didn't thought this was much of a deal... but then, looking at it with his box and everything i realized it really was a good job!! :) also if done with regular stuffs XD for something even a little bit embarrassing.", ["professional-box-hot-plate-with-timer-for-morning_0"]] [40033, "Introduction: How to Make S'MORES COOKIES. Ingredients:11 Tablespoons unsalted butter, softened1 cup brown sugar, packed\u00bd cup granulated sugar2 large eggs1 teaspoon vanilla1 teaspoon baking soda\u00bd teaspoon salt2 \u00bd cups flour1/2 cup semi-sweet chocolate chips1 cup mini marshmallows3 regular sized Hershey\u2019s bars, broken into pieces1-2 packages graham crackers, broken into squares Step 1: STEP ONE. In a medium bowl, whisk together the flour, baking soda, and salt to combine. Set aside Step 2: STEP TWO. In an electric mixing bowl, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined Step 3: STEP THREE. Add the flour mixture to the butter mixer and combine on low speed. Step 4: STEP FOUR. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour. Step 5: STEP FIVE. Preheat the oven to 375 degrees. Line baking pans with parchment paper. Step 6: STEP SIX. Lay out graham crackers side by side on the pans as close as possible... they should be touching! Step 7: STEP SEVEN. Place tablespoons of dough on graham crackers. Press down gently with fingers. Step 8: STEP EIGHT. Bake for 5 minutes then remove from oven to press Hershey\u2019s bar pieces on to the top. You can add as many as you like, depending on how \"chocolatey\" you like them. Step 9: STEP NINE. Bake for another 5 \u2013 7 minutes. The edges will turn golden brown when done. Remove to a baking rack to cool. Step 10: STEP TEN . ENJOY!", []] [40034, "Introduction: Sugar Molds - for Cupcakes and Decorations. \n Sweet\u00a0versatile edible decoration for any holiday or birthday. The sky is the limit. There are so many molds to choose from online,at stores like Target,Michaels and cake supply stores. Heck,\u00a0I even get alot of mine from the dollar store.Ideas you can use your sugar molds for:\n*cupcake toppers\n*decorations for cakes\n*decorations around the house\n*seasonal decorations for parties\n*cake dummies\n*props for birthday parties\n*seasonal gifts\n*sugar cubes\n*portion control your sugar (it would be so cute to have small fowers for your guests coffee for a nice brunch or dinner party)Different kinds of molds:\nsilicone ice trays\nmetal molds\nsoap molds\nplastic molds\nchocolate molds\nsilicone molds\nmake your own molds\u00a0\u00a0\u00a0 \u00a0link here\nshaped containers that candy was in see pic below-the bunny,heart\ncake pans\ncharacter cake pans\neven cookie cutters\nThank you for looking. Please check out my other instructables.\n Step 1: All You Need Is a Few Things. sugar\nwater\nmold of your choiceOptional items:\nedible air brush paint\nroyal icing\nluster dust\nfood gel coloring\nheck you could probably even acrylic paint\u00a0 or spray paint if you want to use it as a non edible decoration. Step 2: Preparing the Sugar. \u00a0I have seen recipes that call for sugar, water, and cream of tarter. But you dont need the cream of tarter.I never use it. Save it for something else. All you have to do is pour the desired amount of sugar that you want to use into a bowl and add a little bit of water at a time. Mix really well and when the sugar feels like slightly damp sand and when you squeeze the sugar in your hand and open it and the sugar holds the shape of your fist being closed on it, you are ready to mold it.\nIf you want to dye your sugar before you mold it, add the food coloring in at the same time as you add the water. you will see little dark spots of color so mix real well or just make sure that those spots arent going to be seen on the mold.\u00a0 Step 3: Mold the Sugar. Grab your desired mold and start putting some sugar in it. Pack it in all over. Fill it about half way, then really push down to get it packed really tightly. Now add more, fill it to the top of the mold. Pack tightly. Make sure that the level of the sugar is flat with the top of the mold so that when you unmold it ,it doesnt \"fall\" a little and break. If it does break at this point just stuff it back in and try again.\nPlace a plate or cardboard or something flat against the sugar/mold then flip it over and now you can see the shape of your sugar mold. Let dry for at least 5 hours.I suggest overnight just to be on the safe side. Step 4: Decorate As Desired. You can...\nAirbrush it with edible airbrush paint\nCover it with frosting or royal icing and add lots of details\nUse luster dust to give it soft colors (this method doesnt produce bold colors)\nPiping gel and Wilton decorating icing in a tube also do good for small details.\nOr maybe you already died the sugar before you molded it\nI hope you have as much fun decorating with this method as much as\u00a0I have.", ["sugar-molds-for-cupcakes-and-decorations_0", "sugar-molds-for-cupcakes-and-decorations_1", "sugar-molds-for-cupcakes-and-decorations_2", "sugar-molds-for-cupcakes-and-decorations_3", "sugar-molds-for-cupcakes-and-decorations_4"]] [40035, "Introduction: S'mores Dip. Melt 1 cup chocolate chips, 2 tablespoons of milk, and 1 cup of mini marshmallows in a saucepan over medium heat. After all melted together, pour mixture into oven safe dish, and top it with mini marshmallows to broil. Once the marshmallows are golden brown, dip graham crackers and enjoy!", ["smores-dip-1_0"]] [40036, "Introduction: How to Make a Chocolate Truffle Cake. There are so many different occasions where you need to make a dessert, whether you're hosting or attending a party or maybe you're just craving some chocolate. This chocolate truffle is the perfect solution to impress anyone and satisfy your sweet tooth. It's cost effective, and really easy to make. Equipment:large clear bowl to serve your truffle inmixing bowlmixing spoon measuring spoonscake pan for cookingIngredients:large box of instant pudding mixheath bars (4)cool whipeggsmilkchocolate cake mixvegetable oilAlerts: 1) Don't get distracted while cake is baking, and check it even before the time is up to ensure it does not burn. 2) Make sure your cake has cooled before beginning to make your truffle or your ingredients will melt. Step 1: Preheat Oven. Check the backl of your cake box for the correct oven temperature, and pre heat your oven so it will be warmed up by the time youre cake is ready to be baked. Step 2: Clean Supplies. Clean all of your supplies thoroughly with soap and water. Step 3: Blend Cake Mix. Use your box of cake mix and blend the mix in a bowl with eggs, oil, and water. All cake mixes have different measurements and instructions on the back of the box, so make sure you follow the box's directions properly. Stir with a mixing spoon intill you see no clumps. Step 4: Bake Cake. Pour your blended cake mix into the cake pan, and put into the preheated oven. Dont forget to check the back of the box to see how long it needs to cook for and set a timer so your cake wont over cook. Step 5: Make Pudding. Mix your instant pudding mix with milk, and stir with a mixing spoon until you see no clumps. If you are using the same mixing spoon make sure you clean it in between steps. Put it in the refridgeorator while you wait for your cake. Step 6: Crush the Heath Bar. Crush the heath bars until they are broken up into some what small pieces and crumbs. Step 7: Remove Cake From Oven. Once your cake is done remove it from the oven and set to cool for about 15 minutes. Make sure it is cooled before beginning to make the truffle so other ingredients do not melt. Step 8: Make Your Truffle. Now your ready to construct you're truffle! A) First cut the cake in half horizontally so you will end up with two thin flat sheets of cake.B) Lay one of the sheets of cake down in your large clear serving bowl.C) On top of that spoon out a layer of the pudding.D) Next spoon out a layer of the whip cream.E) Cover this layer with half of your crushed heath bar. Spread them out evenly.F) Repeat steps B-EYou're finished, enjoy! After you serve your truffle if there is any left over cover it with saran wrap and keep refrigerated. ", ["how-to-make-a-chocolate-truffle-cake_0", "how-to-make-a-chocolate-truffle-cake_2", "how-to-make-a-chocolate-truffle-cake_3", "how-to-make-a-chocolate-truffle-cake_4", "how-to-make-a-chocolate-truffle-cake_5", "how-to-make-a-chocolate-truffle-cake_7", "how-to-make-a-chocolate-truffle-cake_8"]] [40037, "Introduction: Ramen Noodle With a Coffee Maker :D. Unusual , yes but deli and speed.\n:D\nAt this moment I don't have an stove at home.\nSo we use the coffee maker to cook.\n:D\nIt really works.\nTry it !\n- Ingredients: \u00a0only noodle and water :P\u00a0", ["ramen-noodle-with-a-coffee-maker-d_0"]] [40038, "Introduction: How to Make Charoset. Charoset, \u05d7\u05e8\u05d5\u05e1\u05ea in Hebrew, is a traditional food eaten by Jews on Passover. It is a part of the seder plate. Charoset represents the bricks that were made by the slaves in the Passover story. On Passover, Jews all over the world celebrate what it means to be free. Jews think about what it means to them to be freed from slavery. Passover is one of the major Jewish holidays.Traditionally, charoset is made with apples, cinnamon, walnuts, and wine. This recipe uses grape juice in place of wine. I hope you enjoy! Step 1: Tools and Materials. To make charoset you need:2 or 3 applesa small bag of walnutsabout 8 oz of grape juice or red wine2 or 3 tbsp of cinnamina knifea cutting boarda food processorThe grape juice and cinnamon are to taste. The grape juice will make the charoset more liquidy. The choice is yours.Tip: Using different types of apples can make the charoset taste better! I like to use gala or another sweet apple and a tart apple to add a contrast in flavor. Step 2: Chop Apples. Using an apple chopper, makes cutting the apples faster. Make sure you throw out the core and the seeds. Chop up both apples. I ended up only needing two apples to fill the container. Step 3: Place in Food Processor. After you chop the apples put them in the food processor. Step 4: Add Other Ingredients. Add in the walnuts and cinnamon. It is easier to add the grape juice after the rest of the charoset is in the container. Step 5: Pulse Until Combined. Using the chop setting on the food processor, pulse until all the ingredients are combined. You want the finished product to be fairly fine. About halfway through, you may need to scrap down the sides with a spoon. Step 6: Pour Charoset Into Container. Pour the charoset into the container. Use a spoon to get it out of the machine. Step 7: Add Grape Juice. Add in the grape juice. You want the finished product to be smooth, but not soupy. Step 8: Mix It All Up. Mix all the ingredients together. Add in more grape juice or cinnamon as needed. The finshed product should be brownish with a hint of purple. Step 9: Enjoy!. Eat your charoset with matzah or plain!It always tastes better after it sits for a little while.\n Step 10: For More Information.... For more information on Passover and the seder plate please see the following:Passover from the History ChannelPassover SederReform Judaism PassoverSample Seder for Young ChildrenThere are also a lot of children's books that teach about Passover as well as many different types of Haggadahs. Here are a few of them:Let My People Go by Tilda Balsley Illustrated by Irene RichardPenny and the Four Questions by Nancy E. Krulik Illustrated by Marian YoungThe Mouse in the Matzah Factory by Francine Medoff Illustrated by Nicole in den BoschPassover Around the World byTani Lehman-Wilzig Illustrated by Elizabeth WolfThe first two videos are from the Maccabeats and are songs/prayers that are sung on Passover. The last video explains the seder plate and what goes on it and is from the Union for Reform Judaism.", ["how-to-make-charoset_0", "how-to-make-charoset_1", "how-to-make-charoset_2", "how-to-make-charoset_3", "how-to-make-charoset_4", "how-to-make-charoset_5", "how-to-make-charoset_6", "how-to-make-charoset_7", "how-to-make-charoset_8", "how-to-make-charoset_9"]] [40039, "Introduction: Bacon Wrapped Chicken Snack. Simple, fast, and delicious. I'm trying a low-carb diet and wanted a fast snack that tasted good even if I had to eat it cold. I'd list the nutrition here, but it's likely to vary depending on your sources. This would be super easy to pre-wrap the chicken and freeze the pre-prepared strips for future snacks too! Look tasty? Good! Let's make some! Step 1: Ingredients. This is meant to be a SNACK and therefore is simple. You need 4 things.1:Chicken. I used split breast meat to meet my diet.2: Bacon. I like Gwaltney's. Tasty and you can buy it in big packs! 3: Favorite Spice. I like Webers... All flavors. But this time I'm using Weber's Garlic Jalapeno! 4: Buffalo ranch sauce. It's tasty, Moore's is good. Got all that? Prep time! Couldn't be easier. Step 2: Season and Wrap.... . Yep. That's all you gotta do! Sprinkle a good coating of your chosen seasoning all over both sides of your chicken pieces, then wrap them up wit 2 pieces of bacon. That's about 1.25 oz of chicken and 2 strips of bacon. Perfect for a snack. Set them into a hot iron skillet while you wrap the rest. Step 3: Cook Until Chicken Is Done! . Simple. Cook with a lid over them so the chicken remains tender,Flip 1/3 of the way for the first time after about 5-7 minutes on low-med heat. Don't drool in the skillet, It smells awesome! The bacon will be nice and crisp without over cooking if you keep the lid on. Rotate another 1/3 after about 4 minutes. After close to 10 minutes of cooking (Maybe 15) Cut your strips in half to ensure the chicken has cooked completely. If the chicken is done, cut each half in half again to make inch long chunks. Lay each chunk open (bare chicken) side up and drizzle buffalo sauce over them! Looks good and tastes great too! ", ["bacon-wrapped-chicken-snack_0", "bacon-wrapped-chicken-snack_1", "bacon-wrapped-chicken-snack_2", "bacon-wrapped-chicken-snack_3"]] [40040, "Introduction: How to Measure Spaghetti Servings. In the past I have never \u00a0measured\u00a0spaghetti\u00a0because if I had extra I always used leftovers for the next day. \u00a0I have noticed that I have more waste now that my family is smaller; so I try to cook just what we will eat that day plus one serving. Using the quarter, nickel, and dime method I came up with this idea.This Instructable is how to make a\u00a0spaghetti measure so you don't have any waste. \u00a0\u00a0\u00a0 Step 1: What You Will Need. \n\t\t1 Scrap piece of craft foam.\n\t\t1 Quarter.\n\t\t1\u00a0Nickel.\n\t\t1 Dime.\n\t\t1 Marker.\n\t\tScissors. Step 2: Method. \n\t\tPlace the quarter,\u00a0nickel,and dime over the foam and draw a circle around each coin.\u00a0 Step 3: Cutting the Foam. \n\t\tPoke the center of the circles with the scissor point.\n\t\tTrim out the coin shapes.\u00a0 Step 4: Wash the Foam. \n\t\tWash the foam piece.\n\t\tStore in a kitchen drawer.\n\t\tThe Dime shape is for a small child.\n\t\tThe\u00a0Nickel shape is for a older child.\n\t\tThe quarter shape is for an adult with a small appetite.\n\t\t2 Quarters is for an adult with a \u00a0hefty\u00a0appetite.\u00a0\u00a0\n\t\t\u00a0 Step 5: Sunshiine's Final Thoughts. This\u00a0spaghetti measure will be just the thing to measure spaghetti so there will be less waste. \u00a0I am very happy with the end results.\u00a0\nThank you for stopping by and please remember to have a wonderful day!\nSunshiine\u00a0", ["how-to-measure-spaghetti-servings_0", "how-to-measure-spaghetti-servings_1", "how-to-measure-spaghetti-servings_2", "how-to-measure-spaghetti-servings_3", "how-to-measure-spaghetti-servings_4", "how-to-measure-spaghetti-servings_5"]] [40041, "Introduction: 3 Ingredient Blackberry Protein Ice Cream. You can find the complete recipe at our blog: http://delightfulvegans.com/recipe/3-ingredient-b...The creamy goodness of this 3 ingredient Blackberry Protein Ice cream tastes just like sorbet - it's soft and creamy and airy, all at the same time!Ice cream is one of those things that I love - when I was younger I used to have it all the time. There was ALWAYS room for ice cream after dinner. I was delighted when I discovered that you can make ice cream out of frozen bananas! So easy, and healthy too!You'll find when you first blend this up in the food processor that it will go all crumbly like the picture above. But, just keep blending. You may need a spoon to move the mixture around a little so it gets the blades moving again. Do this a few times and eventually it will form a smooth, creamy consistency, like this:This really is a cinch to make! - The longest part is waiting for the fruit to freeze, but I always make sure I have frozen bananas on hand (especially in Spring and Summer) so I can whip up some deliciousness in no time! To make it easier sometimes we sit the frozen fruit out for about 5 minutes before blending it.You can use any vegan vanilla flavour protein powder in this 3 ingredient Blackberry Protein Ice Cream, but we used PranaOn Vanilla protein powder for this - a plant based, totally vegan protein powder that are Australian made. You can check them out here.We topped this one with a sprinkling of chia seeds, but often I top mine with toasted slivered almonds - they give it a nice good crunch!We made a video on our YouTube Channel so you can see just how easy it really is to make!Enjoy this recipe and please share it with anyone you know who loves ice cream! If you make this recipe, please let us know, and tag #delightfulvegans on Instagram!Ingredients:2 cups of Frozen Bananas1 cup of Frozen Blackberries1 Tbsp of Vegan Vanilla Protein Powder Step 1: . Add all ingredients to a food processor and blend until smooth. You will need to stop it a few times and move the ingredients around with a spoon to get the blade moving again Step 2: . Serve it up and sprinkle with a topping of your choice!", ["3-ingredient-blackberry-protein-ice-cream_0", "3-ingredient-blackberry-protein-ice-cream_1", "3-ingredient-blackberry-protein-ice-cream_2"]] [40042, "Introduction: Lotta Cherri Cocktail. This is a sweet cocktail that will send you straight to the shores of a tropical island. Great way to get ready for summer :)Ingredients:\n1 part coconut rum\n2 part pineapple juice,\n2 part 7-up\ngrenadine\nFirst take a cocktail glass and fill the bottom with grenadine.\nIn a cocktail shaker, put your rum, pineapple juice, sprite, and ice.\nShake thoroughly for a few seconds to create foam and to mix it together.\nUsing a bar spoon, pour the mixed cocktail onto the back of the spoon so that it flows down the sides of the cocktail glass. This will create the defined layered effect.\nGarnish with a sliced maraschino cherry and an umbrella. You can already hear the crashing waves!", ["lotta-cherri-cocktail_0"]] [40043, "Introduction: How to Make Coconut Milk & Coconut Chips. How to make Coconut Milk and Coconut Chips - PART 3/3Many people confuse coconut water with coconut milk. Coconut milk is water combined and blended with the coconut meat. Coconut milk is higher in healthy fats, protein, fiber, and calories but it\u2019s also like a meal as opposed to a drink. With a young coconut it\u2019s very simple, just pour out the coconut water into a blender and with a spoon, dig out all the meat, put it in a blender and here you have it. It is a great sweet drink on it\u2019s own that\u2019s very healthy and you can add a teaspoon of raw cacao to it, or fruit like strawberries or blue berries, blend them up as well. By itself it has a think consistency such as skim milk. For a more typical coconut milk you can open a mature coconut as I show you in part 2, heat it up for 15 minutes, which separates the meat from the shell and then chop it up into small pieces and put this in a food processor or blender with about 2 cups of pure water until this is finely graded.Then you put this in a nut milk bag, I like to use hemp or cotton ones which unlike nylon, which is terrible for us and the environment. You can get those bags here:This one is better than any coconut milk you\u2019ll find in stores and I highly recommend this for cereal, curries, coffee and anything you would use dairy for and I make kefir with it so you can see my video on that. And the left over meat is great for smoothies, homemade ice cream, yogurt, and salads or to just snack on since it\u2019s very healthy. A cup of coconut water is about 45 calories and a cup of coconut milk is more than 10 times that (552) because it\u2019s more like a mealThe reason these have become so popular is because there are so many benefits. It\u2019s been shown to help with Weight loss, reducing cellulite, and to stop premature aging Lowered blood pressure & cholesterol Boosted energy & athletic performance Relax muscle tension Its great to put on your skin either topically and good for your skin when you drink it. Helps with acid reflux Helps with a hangover by replacing electrolytes and good for headaches Anti-inflammatory and reduces plaque formation in arteries to lower heart attach and strokes.And since it\u2019s very low allergic I highly recommend it. If you do buy this in stores look for cans that are BPA free.BPA is found in some aluminum cans and has the potential to cause many health problems.Because of additives, BPA in the can, and pasteurization, this is the only brand of coconut milk I like: And this is the only coconut water: COCONUT CHIPS: Now to make coconut chips all you do is take the meat from the mature coconut and put them through a typical cheese grader to make small pieces out of them.Ingredients: - 1 Cup shredded or graded raw coconut- 1 tablespoon of maple syrup - \u00bc teaspoon of pink salt Bake for 20 minutes at 350 degrees Fahrenheit stirring them up every 5 minutes. Good luck! Step 1: . Step 2: . ", []] [40044, "Introduction: Heart-Shaped Cardamom and Cinnamon Green Tea Chai Shortbread. These crispy and buttery egg-free shortbread cookies with specks of green tea are infused with the flavors of cinnamon and cardamom and made healthy with multigrain flour in them. Enjoy them with family and friends. Step 1: Ingredients Needed:. 1 cup unsalted butter, softened\u00bd cup powdered sugar2 tsp powdered green tea1 tsp cinnamon powder\u00bc tsp cardamom powder\u00bc tsp salt2 cups multigrain flour (or whole wheat flour)For the chocolate glaze:100 gm chopped dark chocolateColored sprinkles Step 2: . Cream butter, sugar, green tea powder, cinnamon powder, cardamom powder and salt until fluffy; about 2 minutes with a beater. Step 3: . Stir in flour in batches and on low speed until totally incorporated and just mixed; do not over work the mix.Remove and bring together to form a soft dough, handing it gently.Divide into 2 and wrap on plastic wrap; place in refrigerator to chill for at least half an hour. Step 4: . Once the dough has chilled, preheat oven to 350 F or 180 C.Lightly grease a baking pan and keep aside.Take out one dough ball and roll in between 2 parchment sheets with a rolling pin to about \u00bc\u201d thickness.Cut out heart shapes with a heart shaped cookie cutter. Step 5: . Gently remove the cut out cookies, and place on greased sheet.Collect the leftover dough and form a ball again; chill again if necessary.Bake for 12 to 15 minutes until light golden at the edges.Continue doing the same with the rest of the dough. Step 6: . Remove from oven and let cool on pan for a minute or two(the cookies will still be soft).Cool completely on wire cooling rack. Step 7: . At this stage, enjoy the buttery, chai flavored shortbread or cookies as such or to make them more decadent, dip them in melted chocolate (melt chocolate in microwave or double boiler )halfway and sprinkle colored sprinkles on top of the chocolate and place on parchment-lined pan.Let the chocolate set either in the fridge for quick setting or on the counter. Step 8: . Enjoy these crunchy, crispy and healthy eggless heart-shaped cinnamon and cardamom flavored matcha shortbread cookies with family and friends and savor the spirit of Christmas this season! Step 9: . ", ["heart-shaped-cardamom-and-cinnamon-green-tea-chai-_0", "heart-shaped-cardamom-and-cinnamon-green-tea-chai-_2", "heart-shaped-cardamom-and-cinnamon-green-tea-chai-_3", "heart-shaped-cardamom-and-cinnamon-green-tea-chai-_4", "heart-shaped-cardamom-and-cinnamon-green-tea-chai-_5", "heart-shaped-cardamom-and-cinnamon-green-tea-chai-_6", "heart-shaped-cardamom-and-cinnamon-green-tea-chai-_7", "heart-shaped-cardamom-and-cinnamon-green-tea-chai-_8"]] [40045, "Introduction: Whole Wheat Pizza Pockets. Whole Wheat PizzaPockets are made with homemade whole wheat pizza dough and baked with minced chicken and veggie toppings all up inside. These delicious pizza pockets are brushed with melted butter and baked to golden brown! Step 1: Ingredients. Whole Wheat Pizza Dough :1) Whole Wheat Flour - 2 1/2 cups 2) Active Yeast - 1.5 Tsp 3) Sugar - 1/4 Tsp4) Salt - 1/2 Tsp5) Water - 1 1/4 cup (approx)6) Olive oil - 2 TbspPizza Sauce :1) Crushed Tomato - 28 oz2) Tomato Paste - 2 Tsp3) Chopped Garlic - 2 Tsp 4) Chopped Onion - 1 medium 5) Oregano - 1 Tsp6) Thyme - 1 Tsp7) Basil - 1 Tsp 8) Pepper as per taste9) Salt as per taste10) Olive oil - 2 TbspFilling For the Pizza Pockets :1) Ground Chicken - 1 Cup2) Olive oil - 2 Tbsp 3) Chopped Garlic - 2 Tsp4) Chopped Onion - 1 medium 5) Chilli flakes - 1 Tsp6) Oregano - 1 Tsp7) Chopped Peppers - 1/2 Cup8) Pepper as per taste9) Salt as per taste10) Mozzarella cheese - 1 Cup 11) Melted butter - 2 Tbsp Step 2: Making the Dough. 1) Take warm water (not hot water) in a large bowl, add sugar and mix till it dissolves.2) Then add the active yeast and mix.3) To the yeast mixture, add the flour, oil and salt.4) Mix everything together and form the dough and knead it well for about 5 min till the dough becomes soft and pliable. (If the dough is sticky add more flour. If it is hard to knead add little more warm water.)5) Apply some oil to the dough and place in the bowl (apply oil to the bowl also) and cover it with a kitchen towel.6) Allow it to rest and raise for a about one hour or more.(Depending on the climatic conditions) Step 3: Pizza Sauce. 1) Place a heavy bottom pan on medium heat and add olive oil.2) Once the oil is hot, add the chopped garlic and saute for a minute.3) Then add the chopped onion and saute till it becomes translucent.4) Add oregano, basil, thyme, pepper, salt and tomato paste and saute.5) Then add the crushed tomato and about a cup of water. 6) Once the mixture comes to boil reduce the heat to low and allow it simmer for about an hour.The pizza sauce is ready now. This sauce can be frozen and used when necessary. Step 4: Filling for Pizza Pockets. 1) Place a pan on medium heat, add olive oil and ground chicken and saute till the chicken is cooked.2) Remove the chicken from the pan and add olive oil in the same pan.3) To that add the garlic, onion, pepper, salt, chilli flakes, oregano and saute.4) Then add the chopped peppers and saute till the veggies are cooked. 5) Finally add the cooked chicken to the above mixture and mix it well.6) Check for the seasoning and allow the filling to cool. Step 5: Assembling the Pizza Pockets. 1) Take the pizza dough and make small sized balls.2) Roll it into rectangular shape and apply the pizza sauce in the middle avoiding the edges.3) Place the filling on one side of the dough and top it with the mozzarella cheese. 4) Fold the other side on the top of it and seal it well using a fork. (At this stage, the Pizza pockets can be frozen and used later.)5) Apply melted butter on top of each pockets. Bake it at 350 F for 25 to 30 min or more till it turns light brown on the top. (Flip over and bake for even cooking )The Whole Wheat Pizza Pockets are ready !!!", ["whole-wheat-pizza-pockets_0", "whole-wheat-pizza-pockets_1", "whole-wheat-pizza-pockets_2", "whole-wheat-pizza-pockets_3", "whole-wheat-pizza-pockets_4", "whole-wheat-pizza-pockets_5"]] [40046, "Introduction: How to Brew Tea Using a French Press. Wanna win a FREE French Press for yourself or to give as a gift this holiday season? Check out http://bit.ly/1PGTXvZ and enter the giveaway!I love loose leaf tea and using a french press to brew it makes it even easier. A french press is typically used for the brewing coffee process, but I love brewing tea in it because it is thoughtless. It allows me to brew more than one cup at a time which is very convenient. If you have recipe you would like to see me make, let me know in the comments below. Let me know of what you think of this recipe on via twitter or instagram(@vegetarianbaker & #thevegetarianbaker)Buy The Kona French Press: (Currently $15 off) http://amzn.to/1PGUM85Learn How To Brew Coffee With A French Press: http://bit.ly/1MJN0UZSubscribe, It's Free: http://bit.ly/SubscribeToVegetarianBakerWhat You need: 4 Cups Boiling Water2-3 Tablespoons Your Favorite Loose Leaf TeaOptional: Agave, Honey, & Other Liquid Sweetener Instructions: Place Tea into French PressPour in the boiling water. Allow to steep for 2-4 minutes (dependent on your choice of tea)Press down on the press to bring tea leaves to the bottom. Enjoy!", ["how-to-brew-tea-using-a-french-press_0"]] [40047, "Introduction: French Sugar Dumpling Pie - Extreme Sweet. This rustic French-inspired dessert promises to indulge the absolute sweetest of teeth.\nSweet grand-p\u00e8re dumplings are tucked into a traditional Quebec Sugar Pie for a decadent, dulcet and\u00a0divine\u00a0duet of flavors. \u00a0Drizzle each warm slice with luscious sour cream (or sugar) sauce and a sprinkling of almonds as garnish.\u00a0\nThis pie is sinfully sweet, so keep the slices small. \u00a0Serve with a glass of ice-cold milk or a steaming cup of coffee for the perfect ending to any meal.Very special Thanks\u00a0to thorswolf\u00a0who published their personal recipe for Old-Time Quebec Sugar Pie\u00a0back in July 2011. Their pie recipe, along with member comments, are what inspired me to create this unique version. ;-) Step 1: Make the Sugar Pie Filling. Ingredients: \u00a0\u00a0\n\t\t1- 9\" Unbaked\u00a0Homemade\u00a0Pie Crust- Your favorite!\n\t\t6 tablespoons all-purpose flour\n\t\t2 cups packed brown sugar\n\t\t1- 12 oz can\u00a0evaporated milk-\u00a0UNsweetened\n\t\t4 tablespoons butter\n\t\t1\u00a0teaspoon salt\n\t\t1 teaspoon vanilla extractTools:\u00a0\n\t\tSauce pan\u00a0(preferably a Skillet) with a fitted lid\n\t\tMeasuring cup and spoonsPreparation:\nPreheat oven to 400 degrees F (200 degrees C).\nCombine flour and sugar in the pan. \u00a0Mix well (you may use your fingers ;-) until combined.\nStir in the milk, butter, salt and vanilla.\nSet aside while you prepare the sugar dumplings. Step 2: Sweet Dumplings:. Ingredients: \u00a0\n\t\t1 cup\u00a0all-purpose flour\n\t\t1/2 cup\u00a0sugar\n\t\t1/2 Tablespoon baking powder\n\t\t1 pinch salt\n\t\t2 Tablespoons plus 2 teaspoons\u00a0cold butter\n\t\t1/4 cup plus 2 Tablespoons milk\n\t\t1/2 teaspoon vanilla extractTools:\n\t\tMedium Bowl\n\t\tMeasure cup and spoons\n\t\tSpoon to stir\u00a0Preparation:\nIn a medium bowl, stir together the flour, sugar, baking powder and salt.\nUsing a fork (or your fingertips), cut the butter into the flour mixture until there are no lumps. The texture should resemble bread crumbs.\u00a0\nCombine the milk and vanilla in a cup. Stir. \u00a0\nMake a well in the center of the flour mixture and pour in the milk/vanilla all at once. Stir just until all of the dry mixture is absorbed.\n Step 3: Cook the Sugar Pie Filling:. Place the pan* with Sugar Pie filling on your stove top.\nCook over medium-high heat, stirring\u00a0constantly\u00a0until the mixture comes to a full boil.\u00a0\nBoil for 2 minutes (keep stirring), then reduce heat to super-low. ;-)\u00a0\nDrop large heaping teaspoons of sugar dumpling batter into the simmering sugar filling. You'll use about 10- 12 spoonfuls and probably have batter left over.\nNow, cover the pan with a fitted lid and simmer over\u00a0very\u00a0low\u00a0heat\u00a0for 5-7 minutes.\u00a0\n(*This is where I think a skillet would be advantagious over a sauce pan. As you can see, the dumplings were slightly crowded. \u00a0I'm sure this didn't make any difference in the overall flavor of the pie, but hindsight is 20/20 vision. The next time I make this pie, I'll use a skillet and shorten the simmer time. ;-)\nRemove the pan from heat.---> Step 4: Fill and Bake:. Immediately ladle the hot, puffy dumplings into the unbaked crust and cover them with the remaining filling.\nIf your pie tin isn't too full, you can dollop some of the extra dumpling batter on top. \u00a0Let your conscience be your guide... and be sure to bake the pie on a cookie sheet. ;-) \u00a0If you opt not to top off the pie, the batter can be used to make a few cookies after your pie has baked.\nNow, bake the pie for 5 minutes at 400 degrees then reduce the heat to 350 and continue to bake for 30-45 minutes until the crust is golden brown and the filling has a nice crackled coating.\nCheck the pie often. If neccessary, use foil to protect the crust from being scorched.\u00a0\nRemove the finished pie from the oven to a baking rack and allow to cool for at least 2 hours. You'll want to serve it warm, but not hot.\n\u00a0While the pie is baking, prepare the Sour Cream Dessert Sauce. Step 5: Garnish: Sour Cream Sauce and Sliced Almonds. \n While the pie is baking, make the sour cream dessert sauce.\u00a0Ingredients:\u00a0\n\t\tSour Cream\n\t\tCream, half-n-half or milk\n\t\tPowdered Sugar (Optional)\nThe amount of sauce to prepare is completely discretionary. \u00a0\nInstead of hard measuring, it's easier to make this sauce with \"consistancy\" as your primary guide.\nBegin with 3 parts sour cream to 1 part cream, milk, etc.\nDollop the sour cream into a bowl and slowly add/stir the milk in. Once combined, stir briskly until the desired texture is reached. \u00a0Add powdered sugar to taste.\u00a0\nCover with plastic wrap and refrigerate until serving time.\u00a0 Step 6: Serving Suggestions:. This scrumptious pie yields 8-10 servings.\nIt tastes best served warm , generously drizzled in Sour Cream Sauce and garnished with sliced almonds.\nThanks for stopping by and above all else...\u00a0Enjoy!!", ["french-sugar-dumpling-pie_0", "french-sugar-dumpling-pie_1", "french-sugar-dumpling-pie_2", "french-sugar-dumpling-pie_3", "french-sugar-dumpling-pie_4", "french-sugar-dumpling-pie_5", "french-sugar-dumpling-pie_6"]] [40048, "Introduction: Korean Sweet Potato Pie. I developed this recipe while living abroad when I didn't have easy access to either evaporated milk or canned pumpkin. \u00a0Korean or Japanese sweet potatoes were in plentiful supply and using that as my base, I came up with a new pie recipe. \u00a0Korean or Japanese sweet potatoes have a firmer flesh than traditional western sweet potatoes, and a more complex sweetness with almost a nutty flavor when roasted. \u00a0In a pie, it's just heavenly. Step 1: Ingredients. 1 9 inch pie crust, prepared\n2.5 lbs of Korean/Japanese sweet potatoes\n1 cup of brown sugar\n1 cup of heavy cream\n3 eggs\n1 tablespoon vanilla extract\n1 tablespoon freshly grated ginger (or substitute 1 teaspoon ground ginger spice)\n1 1/2 teaspoons ground cinnamon\n1 beaten egg white, for brushing onto pie crust. Step 2: Sweet Potato Preparation. Preheat oven to 400. With a fork, puncture your sweet potatoes with a few pricks. Place potatoes on a baking sheet and bake until potatoes are squishy, anywhere between 45 minutes to an hour. Allow to cool. (I usually do these first thing in the morning and set them aside.) Step 3: Pie Assembly. Preheat oven to 400.\u00a0 When sweet potatoes are nice and cool, scoop out potato flesh. Take 2 cups of sweet potatoes and put them in a bowl. Mash them up with a potato masher OR process them with a hand blender. Get the texture to be fairly smooth and uniform. Step 4: Pie Assembly. Add cream and brown sugar. Mix until well blended. Add eggs, vanilla, ginger and cinnamon. Mix well. Step 5: Pie Assembly. Brush pie crust with beaten egg white.\u00a0 Pour sweet potato filling into crust.\u00a0\u00a0 Bake at 400 for 45 minutes, or until filling is set. Step 6: Serve. Allow pie to cool for 30 minutes. \u00a0Serve either warm or room temperature. \u00a0Whipped cream is a perfect topping.", ["korean-sweet-potato-pie_0", "korean-sweet-potato-pie_1", "korean-sweet-potato-pie_2", "korean-sweet-potato-pie_3", "korean-sweet-potato-pie_4", "korean-sweet-potato-pie_5", "korean-sweet-potato-pie_6"]] [40049, "Introduction: Cookies in a Jar. Hi, I am Val from Vals Craftastic World and you are on my Instructables! Have you ever wanted to make a gift for family members that love to bake, cook, etc? I love to do anything involving baking and cooking and I can say that it would be pretty hard to make me a gift. So, I did some searching along Pinterest and I came along these \"Cookie in a Jar\" things and I decided to give it a try! Now, lets go along and see how to make them! Step 1: Step 1: Gather Your Materials. So, as you can see above you need to gather your materials before you can even start.What you will need:-1 Quart Mason Jar-1 1/3 cup all-purpose flour, spooned into measuring cup & leveled-1 teaspoon baking powder-1 teaspoon baking soda-1/4 teaspoon salt-1 cup rolled oats-3/4 cup M&Ms-1/2 cup brown sugar, packed-1/2 cup white sugar-2/3 cup semi-sweet chocolate chips Step 2: Instructions. Follow these instructions to get the perfect Cookies in a Jar1. Mix the flour, baking powder, baking soda and salt together.2. Layer all the ingredients in a 1 quart mason jar in the order listed. Press down hard so everything will fit.3. Click here to print the Instruction/Recipe Jar Label on card stock and cut out.4. Attach recipe tags to front and back of jar with glue dots or use a punch a hole in corner and tie around jar with a nice ribbon. Step 3: Now You Are Done!. If you followed the directions correctly, you should end up with something like the picture at the beginning of the Instructable. Be sure to follow me to be notified whenever I make a new post!", ["cookies-in-a-jar-1_0"]] [40050, "Introduction: Chocolate Bundt Cake Soaked With Coffee Syrup. Makes 10-inch bundt cake, serving 12 to 14 Step 1: Ingredients - Cake. 2 cups all-purpose flour\n1 cup cocoa powder (I used Hersheys Special Dark which gives the cake a super dark color, but any other good quality cocoa powder will be fine.)\n\u00bd teaspoon baking powder\n\u00bd teaspoon baking soda\n\u00bd teaspoon salt\n1 cup (2 sticks) unsalted butter, softened\n1 \u00be cups granulated sugar\n4 large eggs, room temperature\n2 teaspoon vanilla extract\n1 cup sour cream Step 2: Ingredients - Coffee Syrup. \u00e2\u0085\u0094 cups granulated sugar\n\u00e2\u0085\u0093 cup water\n2 or 3 tablespoons instant coffee (depending on what kind you have, how strong you like coffee - adjust according to your taste.) Step 3: Method - Cake. Place rack in center of oven, and preheat oven to 350.\u00a0 Grease and lightly flour inside of 10 inch bundt pan.\nWhisk together flour, cocoa powder, baking powder, baking soda and salt in a large bowl.\u00a0 Set aside. Step 4: Method - Cake. Using either a stand mixer (paddle attachment) or a hand mixer, beat the butter at medium speed until creamy, about 2 minutes.\u00a0 Gradually add sugar and beat at medium-high speed until the mixture is light in texture and color, about 3 minutes.\u00a0 Beat in eggs one at a time, beating for 30 to 40 seconds after each addition.\u00a0 Scrape down sides of bowl as necessary.\u00a0 Beat in vanilla extract.\u00a0 At low speed, add flour mixture in three additions, alternating with sour cream.\u00a0 (Add a bit of flour, a bit of sour cream, a bit of flour, a bit of sour cream, a bit of flour.) Step 5: Method - Cake. Scoop batter into pan and spread evenly with spatula. Step 6: Method - Cake. Bake cake for 50 to 60 minutes, or until a tooth pick inserted in the center comes out clean. Cool the cake in the pan on a cooling rack for 10 minutes, then invert it onto another rack. Step 7: Method - Coffee Syrup. While cake is baking, make syrup.\u00a0 Combine sugar, water and coffee in a small saucepan. Mix to allow coffee to dissolve.\u00a0 Cook over medium heat, stirring until sugar dissolves, 3 to 4 minutes.\u00a0 Remove pan from heat. \u00a0 Step 8: . Using a pastry brush, dab syrup generously all over surface of the warm cake, allowing it to soak into the cake before reapplying.\u00a0 Let the cake cool completely. Step 9: Method - Finished Product. Serve after cake has cooled for optimum flavor.", ["chocolate-bundt-cake-soaked-with-coffee-syrup_0", "chocolate-bundt-cake-soaked-with-coffee-syrup_1", "chocolate-bundt-cake-soaked-with-coffee-syrup_2", "chocolate-bundt-cake-soaked-with-coffee-syrup_3", "chocolate-bundt-cake-soaked-with-coffee-syrup_4", "chocolate-bundt-cake-soaked-with-coffee-syrup_5", "chocolate-bundt-cake-soaked-with-coffee-syrup_6", "chocolate-bundt-cake-soaked-with-coffee-syrup_7", "chocolate-bundt-cake-soaked-with-coffee-syrup_8", "chocolate-bundt-cake-soaked-with-coffee-syrup_9"]] [40051, "Introduction: Spicey Parsnip Soup. This recipe will show you how to make a winter warming spicey parsnip soup which has an excellent balence of sweetness from the parsnips and spiceyness from the curry powder. Step 1: Ingredients. To serve 4 you will need:4 large parsnips,1/2 an onion,2 cloves of garlic,2 1/2 teaspoons of curry powder,salt and pepper,dried chili flakes or paprika,cream. Step 2: Prepping the Ingredients. Roughly chop the onion. peel and cut the parsnips into 1cm cubes and roughly dice the garlic. Step 3: Fry the Onion. first melt the butter in a large pan over a medium heat then add the onions and fry them for about 5 mins or until they are soft. Step 4: Adding the Parsnips. add the parsnips, garlic and curry powder and fry it for a couple of minutes to release the flavours. Step 5: Adding the Liquid. boil the kettle and pour it into a glass jug with the stock cubes, for each stock cube you use add about 750ml of boiling water so you should need about 1400ml. add this to the pan and leave it to simmer for about 15 minutes or until you can easily squash it against the edge of the bowl with a wooden spoon. season to taste with Step 6: Butter Some Rolls or Bread. Whilst you are waiting you can butter some rolls or bread to dip in your soup. Step 7: Blending It Up. after 15 mins ladle your soup into a blender and blend it until it is creamy and smooth. then pour it into a different pan to warm through. you can stir in cream if you wish but I did not have any. Step 8: Serve!. If you wish you can add paprika or chili flakes to garnish it. enjoy, if you want to do this for more or less people just multiply or divide the amounts of ingredients.", ["spicey-parsnip-soup_0", "spicey-parsnip-soup_1", "spicey-parsnip-soup_2", "spicey-parsnip-soup_3", "spicey-parsnip-soup_4", "spicey-parsnip-soup_5", "spicey-parsnip-soup_6", "spicey-parsnip-soup_7", "spicey-parsnip-soup_8"]] [40052, "Introduction: 5-minute Indian Dessert! - Shrikhand. It's going to take longer to tell the story of this dessert than it is to prepare it! (or eat it!) Making Shrikhand the proper way takes hours, but do it my way and it'll be ready in less than 5 minutes!Here's what you'll need: Electric Mixer/Bowl Packet of MTR Badam Feast (100g) $2.99 Container of whipped cream cheese (8oz) $1.87But first, the backstory...I first enjoyed Shrikhand in London over a dozen years ago, in one of those great Indian Bhel Poori restaurants on Drummond Street behind Euston Station. (I'm not sure which one; it might have been the Diwana?)I then emigrated to the USA and any time I was in an Indian restaurant I asked for Shrikhand, but for all the years I've been here I never found it anywhere. So I decided to make my own... I followed many Indian recipes but never got the flavor or the texture right. Recipes called for yoghurt, and I tried plain, I tried Greek, I made my own - but it was never right. And I tried flavoring with cardamon but never got the flavor right either.Then years later, an Indian store opened in our town, and among the things I tried there was a packet of flavoring called \"MTR Badam Feast\", intended for milk drinks and desserts. Well blow me over - it was the exact flavor I remembered for Shrikhand. All I needed to do now was work on the texture, which to my recollection had been far less like yoghurt and more like butter, or ... maybe ... cream cheese? Well, why not? ... I tried it, with the Badam Feast, and could not believe that I had stumbled on the perfect recipe at last. Given it was some years since I had it, this was exactly the treat I remembered! (By coincidence, I had to return to London later that year, and I stopped off at Drummond St to check my recollection. Yes, it was spot on! This quick & easy substitute really is a good copy of the style of Shrikhand they serve in London...)So... how to make it? Could not be simpler. Read on... Step 1: Empty the Cream Cheese Into the Mixing Bowl. Empty the cream cheese into the mixing bowl... I used whipped cream cheese - you don't have to, you can use the regular kind and just whip it more in stage 3... Step 2: Add Half a Packet of MTR Badam Feast. Add MTR Badam Feast to taste.\u00a0 I find half a packet to a tub of cream cheese is just about right for my taste. Step 3: Mix. Give it a good mixing.\u00a0 All the dry powdery Badam Feast should be absorbed. Step 4: Put Back Into Cheese Container and Wait. Put the mixture back into the cheese container and wait.\u00a0 We do this to give some of the ingredients in the Badam Feast \u00a0(such as the sugar) a\u00a0few minutes\u00a0to dissolve better, which makes the final product a little smoother. Step 5: Serve & Eat!. The quantity we made should serve 4 to 6 people.\u00a0 Serve in\u00a0a small round bowl - the one in the picture is actually way too large - you should pick one that lets you serve a smaller portion and which you can level flat with a knife across the top.\u00a0 Unfortunately I don't have anything like that so I'm pigging out here on about a third of the mixture :-) If you are a restauranteur, you could sell this for about $3 per serving, at a cost to you of about 50 cents, almost no effort, and ingredients you can keep on hand for some time without spoiling!", ["5-minute-indian-dessert-shrikhand_0", "5-minute-indian-dessert-shrikhand_1", "5-minute-indian-dessert-shrikhand_2", "5-minute-indian-dessert-shrikhand_3", "5-minute-indian-dessert-shrikhand_4", "5-minute-indian-dessert-shrikhand_5"]] [40053, "Introduction: Greek Chicken and Rice Bowl. Simple Greek Grilled Chicken Rice Bowl served with a fresh and vibrant salad and delicious tzatziki! Step 1: Ingredients. Chicken1 lb boneless, skinless chicken breast (butterflied into 4 servings)1 tbsp olive oil1 lemon, juiced1 tsp oregano1 clove garlic, minced\u00bd tsp salt\u00bd tsp pepperRice\u00bd tbsp olive oil1 small onion, diced1\u00bd cups brown basmati rice3\u00be cups water or chicken stock\u00bc tsp saltTzatziki1 cup Greek yogurt\u00bd cup grated cucumber1\u00bd tsp white wine vinegar2 cloves garlic, minced1 tbsp fresh chopped dill\u00bd tsp saltpepperSalad1 medium cucumber, halved and sliced1 large tomato, sliced into wedges1 red onion, thinly sliced1 tbsp olive oil1 tsp oreganosalt and pepper Step 2: Chicken. In a large bowl, or gallon-sized plastic zipper bag, add chicken breast pieces, olive oil, lemon juice, oregano, garlic, salt, and pepper. Cover, refrigerate, and let marinate for at least 1 hour or over night.When you are ready to cook the chicken, remove from marinade and place on a grill pan or rack. Broil in oven, or grill for 5 minutes on each side. Step 3: Rice. Heat olive oil over medium heat in a medium size saucepan. Add onion and saute until translucent, about 5 minutes.Add rice and stock and bring to a boil. Once it comes to a boil, reduce the heat, stir the rice, cover, and let simmer according to package cooking time. Step 4: Tzatziki. Place the grated cucumber in a fine mesh strainer over a bowl. Sprinkle with salt and let sit for 10 minutes. After 10 minutes, squeeze and drain as much water as you can out of the cucumber.In a medium bowl, combine the yogurt, drained cucumber, vinegar, garlic, dill, salt, and pepper. Cover and refrigerate until ready to use. Step 5: Salad. In a medium bowl, combine cucumber, tomatoes, onion slices, olive oil, oregano, salt and pepper. Toss and serve. Step 6: Assemble Bowl. To assemble the dish, place rice into a bowl. Top with a piece of chicken, a scoop of tzatziki, and some salad. Enjoy!", ["greek-chicken-and-rice-bowl_0", "greek-chicken-and-rice-bowl_2", "greek-chicken-and-rice-bowl_4", "greek-chicken-and-rice-bowl_5", "greek-chicken-and-rice-bowl_6"]] [40054, "Introduction: Sky in the Pi(e). Celebrate Pi Day with this creative yet simple (simply delicious!) fruit pie.\nThe idea: Pi = C/D (Circumference over Diameter)\nOR PERHAPS\nC/D=Cranberries over Dates?\nThe sweet cloying indulgence of dates mixed with the tart bite of fresh cranberries makes one fantastic treat! Step 1: Ingredients. Pie dough: Enough for a top and bottom crust. I make my own, but store bought versions tend to be surprisingly tasty as well.\nCranberries:2.5 cups, frozen\nDates: 2.5 cups, fresh\nSugar: 1.25 cups\nCornstarch: 3 tablespoons\nSalt: 1/4 teaspoon\nButter: 2 tablespoons Step 2: Defrost Cranberries. Open bag of frozen cranberries, place in large\u00a0colander over a bowl. Leave in refrigerator overnight. Step 3: Assemble the Ingredients. Assemble and measure all ingredients.\nSet aside pie dough in the fridge until ready to roll out. Step 4: Set Oven Temperature. Set oven temperature to 450 degrees. Step 5: Get Water Boiling. Fill a 2 quart saucepan 3/4 of the way full with water.\nTurn on stovetop burner. Step 6: Measure Dry Ingredients. I find it easier to measure them on an electronic scale since they will be divided in half for each fruit later.\nSet measured butter aside. Step 7: Add Dates to Water. By now your water is probably boiling.\nCarefully add the dates. Step 8: Divide Dry Ingredients. Divide the dry ingredients between two medium bowls. Step 9: Drain and Cool Dates. Once the dates come to a boil, remove from the stovetop and drain in a colander.\nLet the dates cool to room temperature. Step 10: Peel, Chop and Pit Dates. Peel, chop and pit dates into the same size as the cranberries. Step 11: Mix Fruits With Dry Ingredients. Mix cranberries and dates in each medium bowl of dry ingredients. Step 12: Roll Out Pie Dough - Bottom Crust. Roll out the pie dough for the bottom crust. Step 13: Transfer Dough to Pie Tin. Roll dough onto rolling pin and unroll onto pie tin. Step 14: Pretty Up the Edges. Fashion edges as desired, making sure to leave a 1\" overhang. Step 15: Add Fruit Mixtures. Add date mixture to bottom crust.\nTop with cranberry mixture. Step 16: Add Butter. Dot top of the filled pie with reserved butter. Step 17: Add Top Crust. Roll out remaining pie dough.\nAdd to filled pie by rolling onto pin, as with the bottom crust. Step 18: Pretty Up the Top. Fashion edges as desired, joining with bottom edges.\nBe sure to cut vents into top crust.\nAdd decorative shapes. Step 19: Bake the Pie. Bake pie at 450 degrees for 10 minutes.\nLower oven temperature to 350 degrees and bake for 30 minutes longer, or until pie is golden brown. Step 20: Eat Up!. Enjoy!", ["sky-in-the-pie_0", "sky-in-the-pie_1", "sky-in-the-pie_5", "sky-in-the-pie_6", "sky-in-the-pie_7", "sky-in-the-pie_8", "sky-in-the-pie_9", "sky-in-the-pie_10", "sky-in-the-pie_11", "sky-in-the-pie_12", "sky-in-the-pie_13", "sky-in-the-pie_14", "sky-in-the-pie_15", "sky-in-the-pie_16", "sky-in-the-pie_17", "sky-in-the-pie_18", "sky-in-the-pie_19", "sky-in-the-pie_20"]] [40055, "Introduction: DIY Giant Kisses Filled With Kisses!. Create your own giant Kiss with a custom tag! These are so fun and easy... and no baking required! They are great for Valentine's Day, anniversaries, Mother's Day, or any time you just feel like giving someone a GIANT KISS!\u00a0 Click here for more fun DIY recipes and tutorials!For each giant kiss you will need\n\u00a0\u00a0\u00a0 Aluminum foil\n\u00a0\u00a0\u00a0 Scissors\n\u00a0\u00a0\u00a0 Cardboard\n\u00a0\u00a0\u00a0 Custom tag (written or typed) cut into strip\n\u00a0\u00a0\u00a0 Plastic sandwich bag\n\u00a0\u00a0\u00a0 Hershey Kisses (or your favorite snack to fill you Kiss) Step 1: . Fill a plastic bag with Kisses. (A bag WITHOUT a zip lock actually works better, but it was all I had.) Bring the 2 diagonal corners together and twist, creating a bulge of kisses in the bottom corner of the bag. Step 2: . Get creative while filling your Kiss. Try fruit for a healthier alternative, marshmallows, fruit snacks, candies, popcorn, or your favorite snack! Step 3: . Cut a base for your Kiss out of cardboard to keep the shape when wrapping it up. Mine was about 4 1/2\" in diameter. Step 4: . Wrap your cardboard circle in foil. Step 5: . Cut large sheets of foil to wrap your kiss. I used pre cut foil sheets that were about 10\"x12\". Place your bag of Kisses on top of your cardboard circle and place in the middle of the foil sheet. Step 6: . Wrap foil up and around your kiss, covering it entirely, forming a point at the top with the tag sticking out of the top. For more fun Valentine's Day/Romantic ideas and recipes click here!", ["diy-giant-kisses-filled-with-kisses_0", "diy-giant-kisses-filled-with-kisses_1", "diy-giant-kisses-filled-with-kisses_2", "diy-giant-kisses-filled-with-kisses_3", "diy-giant-kisses-filled-with-kisses_4", "diy-giant-kisses-filled-with-kisses_5", "diy-giant-kisses-filled-with-kisses_6"]] [40056, "Introduction: Off With Their Heads (Cheshire)!!! Cake. Hi everyone!! I'm Vicky!! A few days ago my sister showed me the Deceptive Desserts contest, and since I love baking and I had some new tools to try out, it gave me the perfect excuse and timing to start baking again!!I've always loved tales, but Alice's adventures in Wonderland has always had a special place on my heart since the day I discovered it. I don't know if it's because everything seems possible there, with talking and disappearing cats, an everlasting tea time, or the Hookah-Smoking Caterpillar, it just seemed like my dreamed fantasyland.So this cake may seem a regular cake....but it's not! As a tale, it tells a story... The queen of hearts has gone mad, and has started to cut everyone's head!! Off with their heads!!! Not even The Cheshire cat has escaped his madness, she killed everyone, and turned him into a cake! An insanely sweet and delicious cake, that bleeds to the axe's touch. So, if you like the cake and its creepy story, this is how I made it!! Step 1: Step 1: the Cheshire Cake. So, first things first; if we want the Cheshire cat cake, we should start making the batter!! It's a super sweet recipe, so if you are not a \"sugar fan\" you may wish to adjust the sugar amount this recipe has.Ingredients:- 300g all purpose flour- 6 egg whites (pasteurized or powder, but if you use powder you have tho restitute them first)- Vinegar or a pinch of cream of tartar- 400g white sugar or icing sugar, the one that you prefer.- 15 g (1 pack) of baking powder- Red/ pink food colouring- Blue/ Purple food colouring-OPTIONAL: flavouring of choice*you will also need a whisk, a couple medium sized bowls and a circular cake mold.For the preparation procedure:1. Preheat the oven at 180\u00baC (Aprox. 360F) with fan.2. Start placing the egg whites and a little bit of vinegar/cream of tartar in a bowl, and with an an electric mixer with a whisk attachment, and whisk on a low speed for 1 minute, then increase the speed to medium and whisk until the egg whites form stiff peaks; the vinegar and cream of tartar help stabilizing the egg whites so if you don't want to add these to the recipe it's okay, but if you do, they will help a lot.3. When the mixture looks fluffy, start adding the sugar gradually, a tablespoon at a time, until the mixture gets stiff and glossy, like a mixture between the meringue consistency and royal icing consistency. If you have some flavouring, you will add it to the mixture now.4. In another bowl mix the flour with the baking powder, and once it's well blended, add a tablespoon at a time to the egg whites mixture, making sure there is still some remaining volume in the batter. Combine everything until the mixture is homogeneous.5. Divide the batter in half, and pour one half in the other bowl, because now it's time to add the colour. If you have pink and purple, just dye each bowl with one colour, and if you have red and blue, use a tiny bit of red for the \"pink batter\", and a mixture on red and blue to create the \"purple batter\".6. Prepare a circular cake mold, of about 25 cm diameter, with butter to make it \"non-adherent\". Now the fun part starts. Using a big spoon, start placing 1 spoon of the purple batter in the center of the mold; then, take one spoon of the pink batter and pour it OVER the purple one, also in the center of the cake mold, so the two colours look like 2 concentric circles. Repeat this procedure, spoon by spoon, until you finish with both bowls of cake batter. This will get you a zebra effect cake, which is supercool because it will simulate the stripes that the Cheshire cat has on its fur.7. Now it's time to put our cake into the oven!!! bake it at least for 35 minutes, or until a toothpick inserted into the middle comes out clean, if it does not come out clean, add 10 minutes more until the cake is baked. I know that some ovens might be tricky with the baking time, so check it with the toothpick until it's perfectly cooked.8. Once the cake is out the oven, place it in a wire rack for 5 minutes; then run a knife around the edge of the pan and turn the cake out onto the racks to cool completely. Is very important that you let it cool completely.9. Once it's completely cold you can shape it; I decided to go with a flat domed cake, which is great for the final design, but you can totally trim any excess of cake until you get your desired shape. Step 2: Step 2: Filling and Icing the Cake. Once the cake has cooled completely, we will fill it and cover it with buttercream. Since the cake is very colorful itself, I decided to make the buttercream pretty simple in terms of colour.Ingredients (Buttercream)-300g Butter at room temperature-200-300g icing sugar-Food colouring: blue-OPTIONAL: flavouring of choiceFor the preparation procedure:1. In large or medium bowl, beat the butter with an electric mixer until it gets light and fluffy. 2.Gradually beat in confectioners' sugar, a tablespoon at a time, until it reaches your desired hardness and it's fully incorporated . If you have a flavouring, you can add it now (better if it's in \"paste form\"). 3. If the buttercream is too thick now to cover the cake, you can thin it adding 1 tablespoon of milk at a time into the mixture and combine until you get the desired consistency. 4.Once you get there, split the buttercream in half and dye one half with blue (until a teal blue is achieved), and let the other half with its natural colour. Put your buttercream into 2 disposable piping bags. Now we will start the filling and covering process.5. Cut the cake by half horizontally, so you will get the 2 layers of your cake. You can paint the inside of the cake with a little bit of jam (I did this just in the center of the cake)6. With the natural non-coloured buttercream, we will fill the cake, spreading the buttercream with a spatula until reaching our desired filling thickness, and then we will place the other layer of the cake on top.7. With this same buttercream, we will cover the cake completely, making sure all its surface has a layer or 2 of buttercream, to smooth all the edges. We will put it into the fridge for 15 minutes.8. Once the natural coloured buttercream is set, apply the blue tinted buttercream just on the sides of the cake. Put it back in the fridge for 10 minutes, and then apply a second layer on the sides and on the \"domed surface\", letting the flat top with the natural coloured buttercream (see photos).9. Place it in the fridge for 30 minutes Step 3: Step 3: Making the Flowers. While the cake is in the fridge chilling, we will start making the flowers. If you have some leftover natural coloured buttercream from the previous step, you can use it now (take it out the piping bag first). If not, just use the previous recipe (step 2) and make some more; this buttercream will be more hard than the previous one, so keep that in mind.I used the following food dyes to get the colour:- Purple- Pink- Green (darkg and light greeb buttercream)-Yellow-Orange- BlueThis procedure is very simple: Place a nozzle and fill 4 piping bags with the buttercream following this directions:- For the purple and blue flowers: \"paint\" the inside walls of the piping bag with purple buttercream; fill the rest of the piping bag with the blue buttercream; this will make more realistic flowers because they will be 2 toned.- For the purple and pink flowers: \"paint\" the inside walls of the piping bag with purple buttercream; fill the rest of the piping bag with the pink buttercream.- For the yellow and orange flowers: \"paint\" the inside walls of the piping bag with orange buttercream; fill the rest of the piping bag with the yellow buttercream.- For the green leafs: \"paint\" the inside walls of the piping bag with a dark green buttercream; fill the rest of the piping bag with the lightest green buttercream. We will keep this aside, since we will use it when we start assembling the cake.To make this flowers I used a set of Russian Nozzles (PHOTO) that I bought a while ago, you can get them online easily. They make the procedure of making flowers super easy and quick: just put the nozzle in your bag as usually, fill it and squeeze like you would do with any other nozzle; because of the shape of this Russian nozzles, flowers are automatically made!!!1. Place a parchment paper on a flat surface and star piping the flowers; i find is better to make them separately and then place them on the cake one by one, it's cleaner and easier this way.2. Put them in the fridge to harden, at least 30 minutes. We will use this time to make our sculpting work. Step 4: Step 4: the Hookah-Smoking Caterpillar, the Heart Shaped Axe, Toadstools and the Cat's Tail. We will now create our characters for the cake. For this we will use the following materials:- Cat tail: Pink and purple fondant- Toadstools: Red and white fondant- The Hookah-Smoking Caterpillar: Blue fondant (light and dark blue), white, black and pink fondant. For the Hookah we will need brown fondant, bronze and gold edible pigment.- Heart shaped axe: Grey and brown fondant, and silver edible pigment.To assemble everything I used toothpicks but you can also use raw spaghetti or something similar. I also used some CMC in order to get the fondant hard faster.The Hookah-Smoking Caterpillar1. First of all, you should get a picture of the caterpillar that you will use as a guide. Once you have that, start making a cylinder with the dark blue fondant and another with the light blue fondant. Cut a section of 2,5 cm (about 1 inch) that we will use for the head. Start shaping the body, simulating the caterpillar body sections (making the edges rounded).2. With the pink fondant, make tiny fondant conic shapes that we will use to make it's legs (make 1 pair per section of the caterpillar body as shown in the photo). Attach them to the caterpillar body.3. Bend the caterpillar body, and hold that shape until the fondant hardens and dries. Now you have the body completed.4. With the 2,5cm section we cut before we will start shaping the head. For this we will start adding small pieces of dark blue fondant for the \"toupee\" and a small pice of light blue fondant for his cheeks and nose. With a sculpting tool we should shape them according to the guide picture, as well as it's mouth (see the pictures, I made my sister hold the head while I was taking the photo in order for you to see the final result).5. With the white and black fondant shape the eyes and glue them (with water) to the caterpillar head. Repeat the process with his brows (2 pointy black fondant cylinders). Once the head is done we will let it harden with the body.6. For its Hookah, roll 3 balls of brown fondant. Flatten 2 of them and shape the other one as a cone, and then glue them together. Roll a small piece of brown fondant as a small pointy cylinder, and shape like an \"S\"; attach it to the Hookah body, and paint it with the bronze edible pigment. Paint the top and the base of the Hookah with the gold pigment, and let it dry and harden.The Cheshire cat tail1. Roll 2 cylinders of purple and pink fondant. Cut them into tiny sections, and glue them alternatively: 1 pink, 1 purple, 1 pink ,1 purple, saving the \"bigger sections for the end of the tail. Roll the assemblage into an homogeneous cylinder and let it dry a bit.The Toadstools1. Roll a white fondant cylinder; it has to be wide and short, with the top and the bottom flattened. This will be the toadstool \"foot\". Make 1 for each toadstool you will use in the cake.2. With red fondant roll a big ball and cut it in half to make the toadstool head. Smooth the edges of 1 half and let it start dry. Roll super tiny white fondant balls and glue them to the toadstool head. Repeat the process fore every toadstool you will want to make.3. Roll some more white fondant and flatten it until a 2mm width. Cut a circular piece and with a sculpting tool (photo) make some lines. This will go under the toadstool head, so once it's done, glue it to the red fondant piece we made earlier.4. Insert a toothpick into the toadstool\"foot\" and attach the head on the top, glue it with water for a better hold.The heart shaped axeSince the queen of hearts is the mad one, the axe had to be a heart shaped one as well.1. With grey fondant, we will make a layer of 3mm of width, and then we will cut a piece with the shape of a heart.2. With a rolling pin we will flatten the \"sharp\" edge of the axe, and we will paint this platened and thinned edge with silver edible pigment.3. Roll a cylinder of brown fondant, and place some toothpicks inside him to make it more stable. Make a small cut on the top edge, and place the heart shaped blade in it. Glue it with water, and with some more toothpicks give it some more stability. Let it dry and harden. Step 5: Step 5: Assembling the Cake!. This is the best part!! I had a lot of fun assembling this cake, it looked so colorful, like it just came out of wonderland!!So the assembling steps are the following (I used toothpicks to attach everything to the cake):1. Place the toadstools on the top-flat part of the cake. I made 2 of them, so, if you do this, put them together, since it represents that the Caterpillar head falls from the bigger toadstool to the smallest one.2. Attach the Cheshire cat tail to the side of the cake with a toothpick, and then bend it until it rests on the flat-top of the cake (see the photos as reference)3. Place the caterpillar body laying on its side on top of the tallest toadstool, and do the same with its head: place it laying on its side on the smallest toadstool.4. Place the Caterpillar Hookah on the biggest toadstool, next to the caterpillar body, and attach it with a toothpick and water.5. Now that we placed this figures, we will grab the blue buttercream we set aside before (the one that we used to cover the sides of the cake). We will decorate the sides of the cake with it and with a beautiful piping nozzle, making some filigrees or whatever comes to your mind.6. Now it's time to transfer our beautiful flowers!!! So we will take them out of the fridge, and with the help of a flat spatula we will remove them, one by one, from the parchment paper and we will place them on the \"domed/inclined\" part of the cake (see photos).7. With the green buttercream we set aside before, we will pipe some leaves (so we will use the correct piping nozzle). In order to get the best result, we will pie them between the flowers, at the bottom of the toadstools and around the cat tail. I attached a lot of photos so you can see how it looks reached this point. Step 6: Step 6: Blood and Final Touches. Since the caterpillar's head has been cut, it should bleed, as well as the cake itself since we will stab it with our heart shaped axe. For this I used some melted sugar following this recipe:Ingredients:- 200g White sugar- 60ml water1. Place the sugar and the water in a small saucepan and stir it until all the sugar is disolved2. Wait until the heat makes the sugar and the water combine, and when it starts to get a golden colour, remove it from the heat.3. Split this sugar mixture into 5; I tinted them of 5 diferent colours (see photos) in order to have some freedom to choose. You can just split it in half and tint 1 half blue, and 1 half purple-burgundy.4. Let it cool completely. You will see that this sugar mixture doesn't hardens completely, and that it has some plasticity; that is perfect to make the blood pools, and to give the \"blood\" that gloopy texture that we want.For the assembling:5. With a sculpting tool (they are small enough) take some of the blue blood and paint the \"neck\" of the caterpillar, making sure to get everything a little messy. I also put some of the blood inside its mouth, to give a more dramatic effect. I like how it drips from the toadstool to the cake.6. With another sculpting tool repeat the process with our purple-burgundy blood, and make a heart shaped blood pool on the center if the cake. Now we will stab the cake with our heart shaped axe, so place it in the middle of the cake, pushing a bit, until it doesn't move; I did not use any toothpicks for this but if you have some difficulties attaching it to the cake, feel free to use them.7. Since the Cheshire cat is magical, its blood also is, so I sprinkled a little bit of edible glitter on the blood pool.8. Cut the cake and enjoy!!! :D (I attached a pic of how it looks inside *_** I made 2 diferent axes, but I changed the first one for the one that you see in the final pictures; the first one was too big, so its all about trial and error!And Now You are done!! Curioseur and curioseur, you have your cat cake made! I hope you liked this tutorial and feel free to ask if you have any doubts! I've had a lot of fun making this project and I will do more things in the future!!!", ["off-with-their-heads-cheshire-cake_0", "off-with-their-heads-cheshire-cake_1", "off-with-their-heads-cheshire-cake_2", "off-with-their-heads-cheshire-cake_3", "off-with-their-heads-cheshire-cake_4", "off-with-their-heads-cheshire-cake_5", "off-with-their-heads-cheshire-cake_6"]] [40057, "Introduction: 3.14 Pi Cake. This pi cake will make you go crazy for cake and for pi! Step 1: Materials . - 2 large bowls - 1-3 spoons- 3 cake pan- Mixer- Spatula- Measuring cups Step 2: Ingredients. - 3 eggs- \u00be cups butter- 2 cups sugar- 2 cups flour - \u00be cups unsweetened cocoa powder - 1 teaspoon baking soda- \u00be teaspoon baking powder- 2 teaspoon vanilla - 1 \u00bd cups milk Step 3: Instructions. - Preheat oven to 350*.- Grease and flour round cake pan.- Mix flour, cocoa powder, baking soda, and set aside.- In a large bowl beat butter, eggs, and vanilla, and milk.- Slowly add sugar.- Beat on medium \u2013 high for about 3-4 minutes when well mix now slowly add your flour mixture.- Beat until smooth.- Poor equal amounts of batter into the pans. Step 4: Baking. - Bake for 30-35 minutes.- Check with toothpick if batter is on the toothpick bake for longer.- Then take pans out and let cool. Step 5: Frosting. - Now you may put frosting on your cake grab one of your cakes and put on counter put frosting on the top.- Then grab the second cake place the second cake on the first one and put frosting on the second one.- Then grab the third cake place it one top then put frosting on it and decorate. Step 6: Decoration. - Get peanuts or chocolate chips and created Pi on your cake.", ["314-pi-cake_0", "314-pi-cake_1", "314-pi-cake_2", "314-pi-cake_3", "314-pi-cake_4", "314-pi-cake_5", "314-pi-cake_6"]] [40058, "Introduction: Banana and Chocolate Chia Pudding. Who doesn't want to indulge in a choco-licious breakfast without having to cook for hours or having to die in an overdose of unwanted calories? Here I present you a great option for those who identify with the previous question! Step 1: Ingredients. - Any kind of milk. I recommend chocolate soya milk. 1/2 cup.- 1/3 cup chia seeds.- 2 ripe bananas.- 1 tsp honey.- 1 tsp vanilla.- 1 tsp low fat cocoa/cacao powder. Step 2: First. First of all, mash the bananas with a fork. The riper, the better. Then add your chia seeds and mix well. Step 3: Second. Pour your milk into the mixture and add the vanilla and the honey as well. Step 4: Third. Add your cocoa powder and stir well. Put the lid of the mason jar on and shake, shake it up!!That's how it looks. The third photo is when you have already left it overnight in the fridge. Step 5: Top It!. I decided to top it with some granola and raisins to sweeten it even more. Yummy! ", ["banana-and-chocolate-chia-pudding_0", "banana-and-chocolate-chia-pudding_1", "banana-and-chocolate-chia-pudding_2", "banana-and-chocolate-chia-pudding_3", "banana-and-chocolate-chia-pudding_4", "banana-and-chocolate-chia-pudding_5"]] [40059, "Introduction: Cupcake Bouquet & Wifi Password. Hey everyone! For the upcoming holidays when family and friends will be arriving, why not surprise them with your own unique cupcake bouquet. There are many different versions, but you can just use what you have on hand at home and avoid spending a lot of money. This bouquet has a little wifi note card that the guest can use for the password access in case you don't want it displaying in your home. It will surely make them feel special upon arrival. Step 1: Your Supplies. I used a clear vase for this (about medium size) that was just sitting around :) Next I decided to use the jumbo kabob sticks for poking a hole through the bottom of them and holding them up. I then decided for my icing that I'd do some playful designs just by cutting the corner of a plastic bag an squeezing it out that way :) For my cupcakes, I made the carrot cake from scratch and the cream cheese (cream cheese, butter, powdered sugar), but you feel free to use whatever recipe you want as well as box mixes! Step 2: Putting It All Together. This is so quick and easy! For the base I simple broke off a couple of inches on the bottom of my kabobs so the sticks would be shorter and the first 6 cupcakes would form the base around my vase rim.Next, I left the original size kabobs unbroken and placed 4 more cupcakes in between the others so they would be taller. Now, for the little wifi note, I simply took a notecard and folded it in half and poked a kabob stick through the top middle; and let that kabob go through the center of the other cupcakes (see 3rd picture). Note: You can adjust cupcakes as you go or the placement of the kabob stick underneath the cupcake depending on the direction you want it to go. Step 3: The Finished Product!. As the finishing touch, I simply wrapped some ribbon around the vase that I got from Walmart (it was like a dollar I think). We decided to give this one to a friend, so to wrap it up I put some toothpicks on the top of each cupcake and used some flex and seal wrap:) Hope you have fun making yours the next time you make cupcakes!", ["cupcake-bouquet-wifi-password_0", "cupcake-bouquet-wifi-password_1", "cupcake-bouquet-wifi-password_2", "cupcake-bouquet-wifi-password_3"]] [40060, "Introduction: Kinda Like Kofta. Kofta is a Middle Eastern burger, often served on a skewer like a kabob, and with sauces of varying kinds.\u00a0 What I'm making here is sort of kofta-inspired, but not terribly authentic.\u00a0 Easy though!\nIngredients:\n1 lb ground beef\n1/2 red onion, chopped\n1 jar pimientos\n1/2 tsp allspice (more if you like)\n1 tbsp parsley flakes\nSalt and pepper to taste\nCrumble the ground beef into a bowl with your hands, and add the rest of the ingredients, which you have thoughtfully chopped, drained, and ground in advance.\u00a0 Mix it all together with a spoon or your fingers and cover it with plastic wrap to set in the fridge for a few hours or overnight.\u00a0\nWhen you're ready to prepare the meal, remove the meat mixture from the fridge, and divide it into 6-8 even sized portions.\u00a0 Squish the meat onto a skewer, forming it with your hands into flattish finger-shaped rolls, as pictured.\u00a0 Once you've achieved the desired shape, slide it off the skewer, onto an oiled broiler pan.\u00a0 Cook under the broiler for about 4 minutes on each side until done.\nThese are great with rice, pasta, pita, pretty much any starch, or can be enjoyed on their own as a lowcarb entree. ", ["kinda-like-kofta_0"]] [40061, "Introduction: MINCED MEAT CUTLETS. INGREDIENTS:\nred onions-2 large chopped\u00a0\nminced meat\ngreen chillies-5 chopped\npotatoes,boiled and smashed\npepper powder\nsalt to taste\nlime juice 2 drops\negg-1\nbread crumbs\u00a0\nmethod:\nadd potatoes,onions,meat,chillies,pepper,salt and lime juice and mix well. make medium size balls out of the mixture dip in egg and coat with bread crumbs.and deep fry the balls :)\nbest served hot with tomato ketchup\nvariations:\n1.when making balls out of the mixture add some cheese to the middle.and dip in egg and coat with bread crumbs and deep fry. yuuuummmmmmmm :)", ["minced-meat-cutlets_0"]] [40062, "Introduction: Baked Corn Potato With Philips Airfryer. Fell in love with this amazing recipe where corn and potato are baked in Philips Airfryer to further enhance the flavor. While baking only, you will feel that delighful aroma. Mind you this recipe is without cheese but it surpasses cheese to give that beautiful lovely texture on top. Try making this recipe in different shaped baking tins to make it more attractive for kids just like we have used this hut.. Step 1: Recipe. Ingredients:Boiled Potatoes \u2013 2 medium sided Corns \u2013 \u00bd cup Brown bread \u2013 1 slice Chopped capsicum \u2013 \u00bc cup Chopped onions \u2013 \u00bc cup Mayonnaise \u2013 2 tsp Butter \u2013 1 tsp Salt \u2013 \u00bd tsp Chaat Masala \u2013 \u00bd tsp (optional)Method: In a pan, heat half quantity of butter, saut\u00e9 onions, corn, and capsicum. Add salt and chaat masal. Saute for 5 min.Meanwhile mash the potatoes, add remaining butter, 1 tsp of mayonnaise. Mix it completely to get a smooth potato paste.Cut out a bread slice as per the shape of the baking dish and spread a layer of remaining mayonnaise on it. Either Grease the baking tray or cover with foil paper. Place the bread slice in baking dish. Top the bread slice with corn mixture and then spread a layer of potato paste. Bake it in preheated airfryer at 200 degrees for 10 min. Allow it to cool down and then remove from the baking tin. Serve hot with chips, candies, ketchup.", ["baked-corn-potato-with-philips-airfryer_0"]] [40063, "Introduction: Beet 'n Bloody Mary Recipe. With Halloween just around the corner, it's time to get ghoulish. This recipe for a Beet 'n Bloody Mary will help you bring the appropriate gross factor to all your spooky events that require Halloween hooch. You know, spirit filled spirits. Or canned heat with meat. Ok, I'll stop...NOTE: To enjoy this drink, you must not hate the earthy taste of beets. If you're not a fan of the red root, skip the beet juice and do all tomato or Clamato juice, whichever you prefer. Step 1: Recipe & Tools . Prep time: 1 hour Servings: 2 x 16oz drinksRecipe6 ounces of quality vodka (approx. 6 fingers of spirits. hehee.)6 ounces of tomato juice6 ounces of beet juice*3 fresh lemons, juice of4 teaspoons Worcestershire sauce12 drops of Tobasco sauce1 teaspoon celery salt1 teaspoon prepared horseradishice*It can be a pressed juice combo that has beets in it like the one pictured. Or if you're not a beet fan, replace the beet juice amount with more tomato juice.Garnishesslice of lemonblack salt2 celery stalks6-8 red carrot witch fingers** (see step 2)2-4 spooky edible eyeballs (click here for the how-to instructable)8-12 short bamboo skewers**Safeway sells baby rainbow carrots that include a dark red ones. I usually buy two bags of them to ensure that I will end up with enough red ones. Tools2 x 16oz glasses with a wide openingpairing knifealcohol measuring glassbar shaker long mixing spoonlemon juicermeasuring spoonssmall plate Step 2: Making Witch Fingers. After picking out the most 'finger' looking red carrots, use a pairing knife to cut/carve a fingernail shape out of the tip of each, like pictured. Step 3: Prepping the Ghoulish Garnishes. Cut the celery stalks so that they stick out above the rim of the glass about 5-6\".Press a bamboo skewer into the bottoms of each of the fingers and eyes.You want to break the skewers off at a length that will make it so the bottoms of the fingers are just below the liquid line once the glass is full and the eyeballs look like they're floating. I can't give you exact dimensions, as all your glasses will be different sizes, so you're just going to have to eyeball it. (snicker)The size of the opening of your glass will determine how many body parts to try and fit in and still have it look good. Initially I started with four fingers, but in the end decided on only three. And you might have room for two eyeballs in each of your drinks. Feel free to play around with quantities. Remove the garnishes and set them aside. Step 4: Making Halloween Hooch. Add all the recipe ingredients, except the ice, into the shaker and give it a good stir. Step 5: Salt the Rims With Darkness. Pour a good amount of black salt onto a small plate.Wet the rims of the glasses with the lemon wedge and place the glasses upside down in the salt, coating the rims. Step 6: Constructing a Cadaver Cocktail. To build your Beet 'n Bloody Mary cocktails, fill the glasses 1/3 full of ice, place your garnishes, and fill with the bloody mix. You're now ready to creep out a friend or loved one in the spirit of delicious spookiness.Happy Halloween everyone!", ["beet-n-bloody-mary-recipe_0", "beet-n-bloody-mary-recipe_1", "beet-n-bloody-mary-recipe_2", "beet-n-bloody-mary-recipe_3", "beet-n-bloody-mary-recipe_4", "beet-n-bloody-mary-recipe_5", "beet-n-bloody-mary-recipe_6"]] [40064, "Introduction: Onion Vadai. Vadai is a common term used for different types of savoury, deep fried snack food. In most of the Vadai recipes, the batter is prepared by mixing the ingredients with water, where as here I have used onion paste to make the batter. hHence the name Onion Vadai.Please go through the following steps on how to make the Onion Vadai. Step 1: Make Onion Paste. Take about three medium sized onions and remove the dry skinCut the onions into piecesMake a rough paste using a mixer-grinder and keep in a medium sized bowl, which will be used to make the batter. Step 2: Add Flour to Onion Paste. Measure about half a cup of rice flour and one cup of Gram flourAdd the rice flour and gram flour to the onion paste in the bowl and mix together Step 3: Add Other Ingredients. Add the following ingredients to the mix in the bowlOne teaspoon of Red chili powder (adjust to your own taste)One teaspoon of Cumin seed powderHalf a teaspoon of Asafoetida powderHalf a teaspoon of Turmeric powderSalt to tasteMix all these ingredients together with the flour and make a thick batter. There is no need to add water. If you find the batter to be runny, add a little amount of flour. If it is very thick, add more onion paste to the mix. Step 4: Shape the Batter and Deep Fry. Heat enough oil in a frying pan.Once the oil is heated, take about a lemon sized batter in your handMake a flat round shape with your fingers. Do not make it thicker, otherwise the inner portion of the Vadai may not cook properlyAdd the flat shaped batter into the hot oil in the pan and deep fryTurn it over with a ladle or strainer so that both sides can be fried uniformly Step 5: Serve Hot With Coconut Chutney. You have to deep fry the Onion Vadai till the outer shell turns into deep brown. Otherwise the inner portion of the Vadai may remain raw.Break the first one in half and check. If required deep fry for some more time. Strain excess oilIn Southern parts of India, we use banana leaves for servingServe hot with coconut chutney and enjoy", ["onion-vadai_0", "onion-vadai_1", "onion-vadai_2", "onion-vadai_3", "onion-vadai_4", "onion-vadai_5"]] [40065, "Introduction: Neapolitan Bundt Cake. Chocolate, strawberry, and vanilla\u00a0batter all\u00a0spooned into one pan that turns into a great looking and even better tasting dessert.\nThis recipe from The America's Test Kitchen's Family Baking Book is one of my favorite cake recipes. A jam syrup underneath a chocolate glaze keeps this cake moist for days. I made it into single-serving sized Bundt and mini loaf cakes but feel free to make one large one in a 12-cup Bundt pan.\nThis recipe might seem complicated, but if you stay organized it's very easy, give it a try! Step 1: Gather Ingredients; Prepare Pan(s). You'll need:\n3 cups (15 ounces) all-purpose flour\n1 tsp. salt\n1 tsp. baking powder\n1/2 tsp. baking soda\n3/4 cup buttermilk, room temperature\n1 Tbsp. vanilla extract\n1 Tbsp. fresh lemon juice\n2 1/4 sticks unsalted butter, softened\n2 cups (14 ounces) granulated sugar\n3 large eggs, room temperature\n1 large egg yolk, room temperature\n1/3 cup chocolate syrup, such as Hershey's\n2 Tbsp. Dutch-processed cocoa powder\n1/2 cup strawberry jam\n3 drops red food coloring\n1 recipe chocolate glaze\nFor my mini cakes I used one 6-portion mini Bundt pan, and one 8-portion mini loaf pan (batter only filled half, or 4, mini loaves), you can also use one 12-cup Bundt pan. Grease and flour pan thoroughly, I used a baking spray that contains flour.\nAdjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Step 2: Make Cake Batters. Whisk the flour, salt, baking powder, and baking soda together in a medium bowl.\nIn a small bowl, whisk the buttermilk, vanilla, and lemon juice together.\nIn a large bowl, beat the butter and sugar together with an electric mixer (I used my stand mixer) on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs and the egg yolk, one at a time, until combined, about 1 minute.\nReduce the mixer speed to low and beat in one-third of the flour mixture, followed by half of the buttermilk mixture. Repeat with half of the remaining flour mixture and the remaining buttermilk mixture. Beat in the remaining flour mixture until just incorporated, scraping down the bowl as necessary during mixing.\nDivide the batter evenly among three bowls (as you can see, my batter weighed just over 3 lbs. 3 oz. so I put 1 lb. each into the other 2 bowls to account for any batter bits stuck in the bowl or on the scraper).\nWhisk the chocolate syrup and cocoa together, then stir into one of the bowls of batter unti combined.\nStir 1/4 cup of the strawberry jam (I used homemade for this) and the red food coloring into another bowl of batter until combined. Step 3: Divide Batter and Bake. Scrape the plain batter into the prepared pan(s), followed by the strawberry batter, then the chocolate batter (in that order).\nWipe any drops of batter off the sides of the pan(s) and gently tap the pan(s) on the counter to settle the batter. Bake the cake(s) until a wooden skewer inserted in the center comes out with a few moist crumbs attached, 50 to 60 minutes, rotating the pan(s) halfway through baking.\nMy mini cakes baked in 35-40 minutes. (I filled\u00a0my mini\u00a0Bundt pan\u00a0slighty fuller than I should have, you want them about 2/3 full. If you end up with\u00a0larger bottoms\u00a0like I did, just trim the edges\u00a0when you take them out of the pan--the scraps are the chef's treat!)\nLet the cake(s) cool in the pan for 10 minutes, then flip out onto a wire rack to cool completely, about 2 hours. Step 4: Make and Apply Glaze. Once cooled, set the cakes on a couple sheets of wax paper. If you are making one large cake, move cake to cake stand or storage container, slide strips of wax or parchment paper a couple inches underneath cake to catch any excess glaze, remove before serving.\nYou'll need:\nremaining 1/4 cup strawberry jam (instead of my chunky homemade jam, I used Smucker's seedless strawberry jam to get a smooth consistency)\nWarm the jam in a saucepan over medium heat until pourable, about 1 minute (I microwaved\u00a0jam\u00a0in a microwave-safe dish, about 30 seconds on medium). Brush it over the top and sides of the cake(s).\n4 ounces bittersweet chocolate, melted (I melted my\u00a0chocolate in about\u00a03, 30-second increments on medium heat in my microwave, stirring after every 30 seconds, be careful not to let it burn)\n1/3 cup heavy cream, hot\n2 Tbsp. light corn syrup\n1/4 tsp. vanilla extract\nPinch salt\nWhisk all of the glaze ingredients together in a medium bowl until smooth and let sit until thickened, about 25 minutes. Pour the glaze over the top of the cake, letting the glaze drip down the sides. Let the glaze set before serving, about 25 minutes.\n(For my mini cakes I halved the glaze\u00a0recipe, I also used milk chocolate, which I prefer.) Step 5: Enjoy!. Glazed cakes can be stored in an airtight container up to 3 days at room temperature.\nI hope you enjoy my Neapolitan Bundt Cake! ", ["neapolitan-bundt-cake_0", "neapolitan-bundt-cake_1", "neapolitan-bundt-cake_2", "neapolitan-bundt-cake_3", "neapolitan-bundt-cake_4", "neapolitan-bundt-cake_5"]] [40066, "Introduction: Ta-Cones (Taco Cones). Move over taco-bowls, Ta-Cones are coming through! These jumbo taco cones are easy to make and so much fun! They will definitely add excitement to your next Taco Tuesday! You Need:8-in flour tortillas toothpicks aluminum foil 1lb ground beef 1 package taco seasoning lettuce tomatoes shredded cheese sour cream other toppings as desired Step 1: Form the Cones. Gently fold one side of a tortilla half way across. Take the other side of the tortilla and wrap it over the first flap to form a cone shape. You want to get the tip as tight as possible. If there is a small hole in the bottom, Don't worry! It will still be ok.Take a toothpick and gently push it through the overlapping edges to hold the cone together. Repeat with remaining tortillas. Step 2: Bake the Cones. Take small sheets of aluminum foil and loosely crumble them into balls. You will need one ball for each cone. Gently insert the ball into the opening in the cone to help it hold it's shape during the baking process.Lay the cones fold side up on a sheet pan and bake for 5 minutes at 400 degrees F. Flip the cones over and bake an additional 3 minutes. Step 3: Prep the Toppings. Prepare what ever toppings you plan to put in your cone. I prepped lettuce, tomatoes, and of course: taco meat.Shred some lettuce and dice up some tomatoes.Brown your meat and drain off the fat. Add your packet of taco seasoning and finish with the instructions on the pouch. Step 4: Finish the Cones. Once the cones have cooled, carefully remove the toothpicks and aluminum balls. Start stuffing your cone with fillings. I started with a base layer of lettuce to catch anything that might want to fall through the small hole at the tip. Then I added beef, sour cream, tomatoes and cheese. Finish the cone with another layer of all the ingredients. You can use whatever toppings you would like! Here are some other tasty topping suggestions:black olivesjalapenossalsapico de galloonionsavocado/guacamolecornbeansrefried beansricelime juicecilantrohot sauce Step 5: Enjoy the Taco Cone. Serve with an optional fork and enjoy! At first this taco cone is too cute to eat, but after about 30 seconds, you will dive right in! I had my daughter hold the cone and she tried biting it before I was able to snap the first picture. I honestly can't blame her either!", ["taco-cones_0", "taco-cones_1", "taco-cones_2", "taco-cones_3", "taco-cones_4", "taco-cones_5"]] [40067, "Introduction: Deceptive Sandwich Cake. When most people think of deceptive desserts, they probably think of a dessert looking like something else, for example savory food. However, in my opinion, a dessert is way more deceptive if it is a savory food looking like a dessert. That way you can put it in the dessert section of a buffet, and people will think they are getting a beautiful cake for dessert right until the first bite.... So deceptive!Another good thing about this kind of deceptive desserts is that you can eat them for lunch. Inspired by the Swedish sm\u00f6rg\u00e5st\u00e5rta, I made this huge cake-like sandwich, tweaking the Swedish idea of vegetables and meat for decoration to accommodate a more dessert-like garnish.Even when I told my family it was a sandwich as I served it for lunch with a salad, they were like We are getting cake for lunch?! Fun!What's better than a delicious sandwich? A huge delicious sandwich! And whats better than a huge delicious sandwich? A huge delicious sandwich coated with whipped cream and decorated like a cake! Step 1: Ingredients. Makes 1 two-tier cake (serves 8-10 persons if served as a main dish with salad) and a loaf of breadBread:6 dl warm water1 pkg. fresh yeast (50 g) or 2 1/4 tsp. dry yeast2 tsp. coarse sea salt2 Tbsp. cane sugar4 Tbsp. oil400 g whole wheat flourabout 600 g white flourBean Filling:2 dl roasted peanuts1 can chili beans (\u00e0 410 g)salt to tastelemon juicedash cumin1/4 tsp. corianderMushroom Filling:1 dl raw cashews2 dl soymilk or water1 Tbsp. nutritional yeast flakes1 tsp. coarse sea salt2 tsp. lemon juice1 jar mushrooms (\u00e0 200 g drained)2 tsp. cornstarch1/2 onion, minced, or fresh chivesCucumber Filling:1 dl raw cashews2 dl soymilk or water1/2 tsp. onion powder1 tsp. coarse sea salt2 tsp. lemon juice2 Tbsp. cornstarch20 cm cucumber, mincedTopping:2 1/2 dl. vegan whipping cream or heavy cream1 orangechopped almonds or walnuts, optional Step 2: Bread Bottoms (aka. Cake Bottoms). Dissolve the yeast, salt, sugar, and oil in the warm water. The water should be a little bit above body temperature, which means it should feel slightly warm to your pinky finger.Add the flour, holding back a bit of the white flour. Stir with a spoon and knead the dough until smooth and pliable, adding more white flour as needed to prevent the dough from being sticky.Let the dough rise in a bowl covered with a towel until doubled in size, 1/2 to 1 hr.Meanwhile, prepare the pans. I initially thought I would need two round loaves because I wanted to make a two-tier cake. However, I ended up using only the one from the cake pan (26 cm. in diameter) and eating the one from the ceramic dish as bread. So you are free to pick whichever dish, bread pan, etc. you wish for the extra loaf, as long as you use a 26 cm. cake pan for the loaf needed for the cake.Punch down the risen dough and divide it into two parts, the one a bit bigger than the other. Flatten the biggest lump so it fits inside the cake pan. Shape the other one so it fits your other dish.Let the dough rise a second time till doubled in size, about 1/2 hr.Bake the bread at 180 degrees C in a convection oven for 20-25 min., or until the top is golden and the bread sounds hollow when tapped with two fingers.Remove the bread from the pans using oven mittens, and let them cool on a rack. Step 3: Bean Filling (aka. Chocolate Cream). To make the bean filling, grind the peanuts in a food processor till they start turning into butter.Drain the chili beans, reserving the liquid, and add them to the food processor. Blend until creamy, adding the reserved liquid as needed. The cream should be as thick as possible.Season with salt, lemon juice, and spices. Step 4: Mushroom Filling (aka. Hazelnut Cream). To make the mushroom filling, blend the cashews, soymilk, nutritional yeast, salt, and lemon juice in a blender or food processor until smooth.Add the mushrooms and pulse till finely chopped.Pour into a saucepan and add the corn starch. Cook while stirring till thickened.Reserve the onion for assembling the sandwich. Step 5: Cucumber Filling (aka. Kiwi Cream). To make the cucumber filling, repeat the process for the mushroom filling, chopping the cucumber by hand and adding it AFTER cooking the cream. Step 6: Cutting the Bread (aka. Cake). To cut the cake, start by removing the top crust, slicing away as little as possible. Continue slicing as many slices as possible. I got 5 slices, each a good 1 cm thick, plus the top crust.Peel of the crust around each slice. Step 7: Assembling the Sandwich (aka. Cake). To assemble the cake, place a slice of bread on a cake stand/platter and spread half of the bean filling evenly over the bread, going all the way to the edge.Repeat with another slice of bread, 2/3 of the mushroom filling, sprinkling with the onion, another slice of bread, all of the cucumber filling, and another slice of bread.By now, I had only one slice of bread left, and I used a breakfast bowl to cut out one small circle and two half-circles from it (refer to the picture).Spread half of the remaining bean filling in the center of the sandwich, put the two half-circles on top so they form one complete circle, spread with the remaining mushroom filling, put the other small circle on top, and spread with the remaining bean filling.I was able to scrape some bread from the top crust I had cut off, so I could top off the cake with a final slice of bread. But if the bean filling is thick enough, you could probably cover it with whipped cream without any bread in between (see next step). Step 8: Decorating the Sandwich (aka. Cake). I chose to coat the cake with a vegan whipped cream (alpro brand); however, the Swedish sm\u00f6rg\u00e5st\u00e5rta often uses creme fraiche, which I also believe would be a good -- and less rich -- option.About 2 1/2 dl. unwhipped cream is enough to cover to cake. Whip the cream and spread it evenly over the cake.Slice the orange and divide the slices in half, reserving one whole slice for the top. Place the slices around the cake as shown in the picture. Sprinkle some chopped nuts on the top of the cake (optional). Cut a slit in the whole orange slice from the center and out (just like the radius of a circle) and place it standing on the top of the cake like in the picture. Step 9: Enjoy!. Refrigerate the cake until serving. It is best the same day it is made.Serve and enjoy your friends' surprise!If you liked this, please vote for me in the Deceptive Desserts Contest and Big or Small Contest! Thank you so much!", ["deceptive-sandwich-cake_0", "deceptive-sandwich-cake_2", "deceptive-sandwich-cake_3", "deceptive-sandwich-cake_4", "deceptive-sandwich-cake_5", "deceptive-sandwich-cake_6", "deceptive-sandwich-cake_7", "deceptive-sandwich-cake_8", "deceptive-sandwich-cake_9"]] [40068, "Introduction: How to Make Popcorn in Pressure Cooker. We all require popcorn while watching moviesToday i will teach you how to make popcorn in pressure cooker very easily and quickly.Materials required:Pressure cookerinstant popcorn like act 2 popcorn Step 1: How to Make. First of all take a pressure cooker and put it on flame after removing the whistleNow cut the instant popcorn put it in the pressure cooker and seal the pressure cooker and after a few sec you will hear the crackling sound of the popcorn. Put it on the flame until the sound stops and when the sound stops open the lid , the popcorn is ready.Now serve it and enjoy the movie ", ["how-to-make-popcorn-in-pressure-cooker_0", "how-to-make-popcorn-in-pressure-cooker_1"]] [40069, "Introduction: Spring Popcorn Caramel Pops. The Spring season is finally here and slowly but surely the weather is beginning to catch up with it. To celebrate I decided to come up with 5 fun Spring treats that you can easily make at home. For this instructable I'll be showing you how to make delicious Popcorn Caramel Pops. I've wanted to make popcorn balls for some time but making my own caramel can be a little much when you're trying to make a quick snack so I decided to stick to marshmallows. In a twist of culinary fate I'd overcook my marshmallow until it reached a beautiful brown color with an amazing caramel flavor. With that said, let's get started. Press play to watch the full video tutorial with all of the other quick snacks. They include bunny pudding cups, Easter egg cereal treats, fruit salad cones, and a loaded cotton candy milkshake!Subscribe to the channel and like the video for more festive dessert ideas. You'll Need:1 1/2 c marshmallows3 c popcorn lightly salted2 tbsp butterSpring Candy ( I used Spring candy corn)1/2 c chocolate chips3 tbsp candy melt (pink or another Spring inspired color)Paper Straws Step 1: Marshmallow Caramel Goodness. In a large pot, add the mini marshmallows and butter. Melt down the marshmallow while stirring constantly to prevent sticking and burning. Continue to cook the marshmallow until it reaches a light brown caramel color. Immediately remove from the heat and continue to stir. Step 2: Candy Coated Popcorn. Add in popcorn and stir to coat. Lastly add in candies and chocolate chips. Spray hands with a nonstick spray if needed and form large popcorn balls.Then stick with a paper straw and set aside. Step 3: Top It Off!. Lastly, melt down the candy melt or colored chocolate and drizzle over the popcorn pops. Before the candy melt hardens use this time to add any extra candies to the outside. Allow to completely set for about 30 minutes and enjoy!Follow Me:http://www.Marishascouturecakes.comInstagram: http://www.instagram.com/marishas_couturehttps://www.facebook.com/marishascouturecakes", ["spring-popcorn-caramel-pops_0", "spring-popcorn-caramel-pops_1", "spring-popcorn-caramel-pops_2", "spring-popcorn-caramel-pops_3"]] [40070, "Introduction: Make a Perfect Cup of Coffee. You Need That Caffeine.. Step 1: Get the Cup. . You might need a cup to hold the coffee in. I don't know, I don't work at Starbucks. Step 2: Make Coffee. . I don't know. Diarrhea looks a bit like coffee. Probably tastes just as bitter. Step 3: Just Kidding. . I know how. Grind up coffee beans to make coffee grounds. Make sure you don't use deer poop. Step 4: Put the Coffee Grounds in the Machine. . Do as the title says. Remember the water. Step 5: Brew the Coffee. . This might take a while. Go watch a movie. Step 6: Pour the Coffee . Take the cup and pour the coffee. Don't spill it. Step 7: Drink Up!. Mmmmm... Step 8: This Is What It Should Look Like. . Mmmmmmmm...", ["make-a-perfect-cup-of-coffee-you-need-that-caffein_0", "make-a-perfect-cup-of-coffee-you-need-that-caffein_1", "make-a-perfect-cup-of-coffee-you-need-that-caffein_2", "make-a-perfect-cup-of-coffee-you-need-that-caffein_3", "make-a-perfect-cup-of-coffee-you-need-that-caffein_4", "make-a-perfect-cup-of-coffee-you-need-that-caffein_5", "make-a-perfect-cup-of-coffee-you-need-that-caffein_6", "make-a-perfect-cup-of-coffee-you-need-that-caffein_7", "make-a-perfect-cup-of-coffee-you-need-that-caffein_8"]] [40071, "Introduction: Crack Pie. No doubt Crack Pie is the best dessert you'll ever have. Period. No doubt Crack Pie is addictive, it's sweeping the country, and there's no doubt it's everything the food police warned you about. And yes, people who've tasted it the first time claim to see God. Could Crack Pie be the gateway baked-good to a life on insulin? No doubt.Friends do not let friends make Crack Pie by themselves. Hence this instructable is for my friend Leslie as I virtually hold her hand, she inhales deeply and I open the cage door so that monkey with an apron can crawl onto her back and we can get started down that long road into the kitchen.But couldn't Leslie have just gone to the street and tried to score Crack Pie on her own? Yes, she could've, but in this case the first slice is not free, in fact a whole pie is almost $50 USD. Slices are only available at Momofuko Milk Bar in DC and NYC. Besides that, the recipes posted online are insanely and unnecessarily complicated. - this Instructable is for the Copy Cat Contest and I hope it will simplify the instructions enough so this will not be as challenging to for you or Leslie to make as it was for me to figure out. Step 1: Ingredients. I didn't invent Crack Pie of course, and after tasting it at Momofuko Milk Bar in DC I thought I was going to have to get a part time job to support what surely was going to become an expensive habit, so I was over the moon happy to find a few recipes for it online - but they were very confusing because each recipe called for an array of different ingredients.Even the construction of the pie itself tends to be a bit confusing because to make the crust you first make a giant oatmeal cookie - then crumble the cookie up to and use it as ingredient in the crust. But we will get to that.Crack Pie Filling1.5 C sugar 3/4 C packed brown sugar 1/4 C powdered milk 1/4 C corn starch 1.5 tsp salt 2 sticks melted butter (unsalted) 3/4 C heavy cream 1.5 tsp vanilla 8 egg yolks - separate the yolks from the whites in your hand as it just is the easiest way, save those whites to give to you dog if he has no hair like Possum Bean, or just save them to do something else with. If you have beaters use them, if you have a stand mixer use that, I had only a Cuisinart so that is what I used. Combine the sugars, powered milk, corn starch and salt. Add the melted butter and mix for 2 - 3 minutes. Add the cream and vanilla and mix evenly. Add egg yolks and mix just until glossy and combined. Put this whole mix into the fridge while you work on the crust. Step 2: Crust - Part 1. Don't even think you can get away with a gram cracker crust here, this pie is too dense, too strong for anything but a chewy crust. After you make it you'll agree.1 stick butter at room temperature 1/2 C packed brown sugar (light or dark hardly matters here) 3 T sugar 1/2 C flour 1.5 C oatmeal - just regular, normal oatmeal, not quick oats. 1/8 tsp baking soda pinch baking powder (a pinch is how much you can hold in all of your fingers and your thumb) 1/2 tsp saltPut all of the above ingredients into a Cuisinart - that is my generic name for a food processor - or just use whatever you have on hand to mix it all together. After everything is incorporated it's easy to flatten the dough with a spatula to about 1/3\" on a half-sheet pan that has a Silpat (silicone mat) on top and bake at 350\u00baF for 15 minutes. If you don't have a Silpat mat that is OK, the dough is oily enough that scraping the giant cookie up afterwards shouldn't be difficult. Step 3: Crust - Part 2. 1/2 stick of butter1/4 tsp salt1 T brown sugarpowdered sugar or confectioner's sugar for servingAfter the giant cookie has cooled break it up and put it back into the Cuisinart with the butter, salt and brown sugar. Save the powdered sugar for sprinkling on top of the pie when you serve a slice. Pulse a few times until it looks like wet sand. Pat down the 'wet sand' into a lasagna pan the way I did, or use 2 pie plates - but I think one large pan is better. Step 4: Bake and Freeze. Pour the filling on top of the crust, it's going to be less than 1/2\" deep. Bake at 350\u00baF for 15 minutes in the top third of your oven. After 15 minutes jiggle the pan and see if the pie is jiggly in the center and not around the edges. Open the oven door for a few seconds to lower the oven temperature and turn the pan around for even baking. Lower the temperature to 325\u00baF and cook for another 5 minutes.You are looking for a pretty sold firmness all the way around the pie with just a slight wiggle in the middle being fine. Freeze the pie for at least 3 hours. Take it out of freezer and put it into the fridge for an hour or so before serving. The pie should be served cold. It is so thin that putting it into the fridge before serving is not that important or necessary. Cut into thin slices you would not know if it came from the freezer or the fridge. Think of this pie as being more of a candy bar, it's terribly sweet but it hits the spot in terms of texture and flavor. A small slice goes a long way.Crack Pie is not very attractive - and that's being nice, really it's pretty dang ugly. It is a really good idea to sprinkle some confectioners' sugar on top or pulse some regular sugar in the Cuisinart to make your own. Step 5: Inhale, I Mean Indulge. I think the look on my son's face says it all.This Instructable was made for the Copy Cat contest, I hope you will make this incredible pie and maybe vote for this recipe as well. Step 6: The (un)Complications:. Here's a photo of mix you can buy at Momofuko. I haven't tried that but I was really tempted after reading all of the wacky different recipes online. When recipes list measurements in the smallest insanely difficult increments I always have to do the math in my head - converting \"16 Tablespoons\" of butter into 2 sticks. Or 5 Tablespoons of fill-in-blank to 1/3 C. In this case it's not perfectly exact, but the 1 tsp it's off I can live with for connivence's sake. I mean who has the time to measure out 5 of anything when 1 will do? So just to satisfy my own rant here are some things to un-complicate life in the kitchen.4 T = 1/4 Cup 5 T = 1/3 Cup (practically)3 tsp = T", ["crack-pie_0", "crack-pie_1", "crack-pie_2", "crack-pie_3", "crack-pie_4", "crack-pie_5", "crack-pie_6"]] [40072, "Introduction: Tips for Thinly Slicing Raw Beef. Whether you want somewhat thin slices for grilled beef skewers, or paper thin slices for carpaccio, slicing raw beef thinly and evenly can be difficult. There are a couple of tips for doing this safely and simply without a motorized meat slicer that will save you aggravation - and finger tips.For the purposes of this Instructable, I chose a cut of meat notoriously difficult to slice thinly, an oddly shaped bottom round roast. There are cuts of beef that are much easier to slice thinly, such as a London broil, but I wanted to show how even the most difficult cuts can be sliced this way.Ingredients:A big hunk of beefGear:A proper slicing knife (description to follow) Step 1: The Right Tool for the Right Job. The first tip is to use a proper meat slicing knife. Not only will it make the process easier, but also safer. Using the wrong knife can lead to injury. For example, a thick, sharply pointed chef's knife can catch when slicing raw meat thinly, causing you to lose control of the blade, and a loss of control is an injury waiting to happen. The right knife for the job is a granton slicer. Pictured is the one I own, a Henckels 10\". I won't kid you, this is an expensive knife, I paid over $100 for mine. However, if I had it to do over again, I would have paid $58 for a Victorinox Fibrox 14\" which was recently rated #1 by America's Test Kitchen.So why does the knife matter? Well, grantons, those little ovals in the blade, break up resistance against the blade, allowing for smoother cuts with more control. In addition, a good slicing knife has a rounded tip, so that it is less likely to poke into the meat and catch, producing jagged cuts and putting your fingers at risk. It should also have a gently tapered thickness and flexible blade, this increases control, making thin cuts easier, and safer. Step 2: Chill the Beef. It helps if the meat is a little stiffer than raw, but we don't want to try to cut frozen meat, this will just dull our blade and drive us to conniption fits. I take a fresh, raw, roast and put it in the freezer for 2 hours. Thinner cuts, like a London broil or a vacio, can be placed in the freezer for about an hour. This will chill our beef, making it stiffer, but without freezing it.Take the meat out of the freezer, and using your slicer and a cutting board, cut slices to the desired thinness using a smooth, even motion. It is okay if you have to use a sawing motion (with my 10\" knife I have to do this a lot more often than if I had a 14\" blade), it is okay, just keep it smooth and gentle. Only apply as much pressure as is needed to let the knife do it's job. Follow these tips and you will soon be a thin-slicing pro.", ["tips-for-thinly-slicing-raw-beef_0", "tips-for-thinly-slicing-raw-beef_1", "tips-for-thinly-slicing-raw-beef_2"]] [40073, "Introduction: Oladushki - Russian Pancakes. These palm-sized pancakes are technically a breakfast food, but, really, they can be eaten at any time of day. Russians most often eat them as a dessert and wash them down with tea.\u00a0 The beauty of this particular recipe lies in how adaptable it is. Use flavored yogurt for a sweeter\u00a0oladushka\u00a0(pancake), or cut the sugar completely and throw some sauteed onions into the batter for a savory dish. Either way, they'll fly off the plate. Go ahead and double the recipe. I promise, they won't survive the day. But if they do, they'll keep in an airtight container for a few days. Step 1: Assemble Ingredients. 250 mL (about 1 cup) yogurt, plain or flavored 1 egg up to 2 tblspn sugar (depending on what type of yogurt you're using and how sweet you want your oladushki to be) 1 cup all-purpose flour\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Variations I've tried: 1/2 cup all-purpose flour, 1/2 cup whole wheat. \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a01/2 cup all-purpose, 1/4 cup whole wheat, 1/4 cup buckwheat. 1/2 tsp baking soda 1 tsp baking powder Step 2: Make the Batter. Combine the egg and yogurt, mixing until pale yellow. If using, add in sugar. In a separate bowl, mix the flour, baking soda, and baking powder, and then add to the egg and yogurt. Mix just until everything is combined and no lumps remain. The batter should have a thick, pudding-like consistency. Step 3: Let It Sit. Leave the batter in a warm place for 15-20 minutes. It won't rise, exactly, but it will expand. Step 4: Cook!. Set a frying pan over medium heat. Pour a drop of your favorite cooking oil, then spoon the batter directly on top of that (so if you're making 5 pancakes, you'll pour 5 drops of oil). Cook on the first side until bubbles form, then flip and cook for a few more minutes. It's important that the heat not be set too high, because then the outside of the pancake will brown while the inside remains uncooked. Serve with jam or sour cream as a topping.", ["oladushki-russian-pancakes_0", "oladushki-russian-pancakes_1", "oladushki-russian-pancakes_2", "oladushki-russian-pancakes_3", "oladushki-russian-pancakes_4"]] [40074, "Introduction: Old English Apple Pie. Old English Apple PieBramley Apples, the sour fruit we all love to cook with. Commonly used in desserts like pies, crumbles and tarts, the Bramley apple is the most important cooking apple in England and Wales. The traditional 'Apple Pie' has been going since 1381! Eaten hot or cold, this classic British and popular dessert can be served with custard or ice-cream. If you have ever cooked with these dessert apples, you will know that preparing them are extremely simple and mostly cooked this way. You start off by peeling and coring the apple, followed by slicing them and adding lemon juice to stop them from browning. Finally, you add sugar. Depending on which recipe you make, I would add cinnamon to my apples for my Apple Pie. (Also raisins or sultanas would be included in this recipe however in our family we prefer without).Here is my take on this recipe. Simple, quick and ready to serve:You will need an apple pie dish tin, or a quiche tin will do.Pastry ingredients: 250g plain flour 2 tsps of caster sugar 100g of butter (softened) 3-4 tbs of cold waterApple Pie Filling: 2 large Bramley Apples (can use 3 if you like it packed!) (Peeled, cored & sliced). 150g soft brown sugar 2 tsps of cinnamon 1 tsp of nutmeg Juice of half a lemonTo finish: Milk or Egg White glaze.To make this simple pastry I used my mixer, however by hand is just as good. Firstly, sift your plain flour and salt. Add your sugar until everything is mixed well. Once you weighed out your butter, gently with your fingertips rub into your flour mixture. Mix well until the butter resembles fine breadcrumbs. Carefully (so you do not over do it), add your cold water to the dry ingredients. Keep adding the water until the mixture has formed into a smooth dough ball. Finally, wrap into greaseproof paper or cling film and chill for at least 30 minutes.For the apple pie filling, as I explained earlier it is very simple. Peel, core and slice your apples into a mixing bowl. Followed by your sugar and spices and squeeze of lemon juice to stop the apples from turning brown. Let is rest until the pastry is ready to come out of the fridge.When your pastry is ready, divide them into two. One for the top, one for the bottom of your pie. The best part about apple pie is that really, there aren't too many rules how you decorate the topping! On a floured work surface, roll out your bottom part of the pie, simply place into your tin. Add your apples and spread them around the base of the tin. When your happy, roll out the top part of the pastry and place on top of the apples. You can crimp the edges together or fold over the bottom and top together to create a ribbon effect. This will seal the pastry completely. Finally with a brush, add milk on the top to give the pie some colour or egg whites work just as well. I like to cut 2 holes in the middle of my apple pie to let the steam come out, these apples cook really well in the oven and it's important you let them some air to cook! If you feel you have more dough left over, make some leaves or maybe a message on top as an additional take or maybe to impress someone!Bake in the oven at 200 degrees for 15 minutes, then 180 for 20 minutes. Rest for 5 minutes before serving. You can serve this with custard or anything you'd like. We sometimes use Greek yoghurt on the side, delicious! Also served cold is really lovely, maybe bring it along to a picnic in the park! Enjoy!", ["old-english-apple-pie_0"]] [40075, "Introduction: How to Make Copycat Yo! Sushi Chicken Katsu Curry. This super awesome dish is one of mine & the Mr\u2019s favourites! If you have never visited a Yo! Sushi restaurant then you are seriously missing out. It\u2019s a modern Japanese diner where we happily discovered Chicken Katsu Curry. And here is what you will need to make your very own! (Serves 2.)2 Chicken Breasts or Thighs (skinless & boneless)25g Plain Flour1-2 Eggs50g Panko Breadcrumbs25g Butter1/2 Onion, diced2 tbsp Mild Curry Powder60ml Chicken Stock1 tbsp Light Soy Sauce2 tbsp Mirin1 tbsp Cornflour/1 tbsp WaterVegetable Oil for fryingSalt & PepperCooked Rice, to serve Notes: You can pick up a mild curry powder from most supermarkets fairly cheap. I found Mirin at Tesco\u2019s in the specialist ingredients section for about \u00a31.50. It is quite important to the overall flavour of the sauce so try not to leave it out if you can help it. I also found a pack of panko breadcrumbs in the specialist ingredients section. Step 1: To Make the Chicken. If you\u2019re using chicken breasts, grab a rolling pin and flatten them out so they\u2019re all an even thickness. It shouldn\u2019t matter so much if you\u2019re using thighs. Season both sides of each breast/thigh with salt then coat all over in the flour. Step 2: To Make the Chicken. Beat the egg in a shallow dish/bowl and tip the breadcrumbs into another. Dip each piece of chicken in the egg then coat in breadcrumbs. Leave to one side whilst you make a start on the Katsu Curry sauce. Step 3: Making the Katsu Curry Sauce. Melt the butter in a large saucepan or frying pan and sweat the diced onions until they are cooked through. Step 4: Making the Katsu Curry Sauce. When the onions are cooked, add in the curry powder and the chicken stock and bring to the boil.Then stir in the soy sauce & the mirin and leave to simmer for about 10 minutes. Step 5: Meanwhile.... Meanwhile, heat some vegetable oil in a large frying pan over a medium heat. (To a height of about 1cm.) Be a little patient with this, if you put your chicken in and the oil isn\u2019t hot enough, the panko crumbs will likely go soggy.Carefully add the prepared chicken into the pan and fry for about 5-7 minutes on each side or until golden and crispy. Step 6: Finishing the Sauce. While the chicken is cooking, let\u2019s get back to the sauce.Add the cornflour to the water and mix. Stir this into the sauce to thicken it. It should end up a yoghurt like consistency. If it becomes too thick, simply add more chicken stock or a little water until you get what you want. Step 7: Time to Serve. Now all your components are ready, it\u2019s time to serve. Plate up some cooked rice, slice up the chicken and place on top. Then pour over as much of the katsu curry sauce as you like! You could even sprinkle over some sliced spring onions to finish but I didn\u2019t have any in at the time.And there you have it. A simple, home made version of Yo! Sushi\u2019s iconic Chicken Katsu Curry. The chicken is beautifully juicy & crunchy and the sauce just set\u2019s the whole dish apart from any other! The Mr\u2019s plate was empty in about 2 minutes flat, which I\u2019m sure is a new record. He even polished off my plate as I was too full! This is definitely a dish that I will be making again.For more awesome step by step recipes check out www.kitchenmason.com", ["how-to-make-copycat-yo-sushi-chicken-katsu-curry_0", "how-to-make-copycat-yo-sushi-chicken-katsu-curry_1", "how-to-make-copycat-yo-sushi-chicken-katsu-curry_2", "how-to-make-copycat-yo-sushi-chicken-katsu-curry_3", "how-to-make-copycat-yo-sushi-chicken-katsu-curry_4", "how-to-make-copycat-yo-sushi-chicken-katsu-curry_5", "how-to-make-copycat-yo-sushi-chicken-katsu-curry_6", "how-to-make-copycat-yo-sushi-chicken-katsu-curry_7"]] [40076, "Introduction: Kermit D. Frog Dissection Birthday Cake. Our son wanted a science birthday party.\u00a0 There were science experiments and owl pellet dissections; but the biggest hit was the Kermit D. Frog Dissection birthday cake that my wife made. Step 1: Bake the Cake and Mix Up the Rice Crispy Treats. The cake is simply out-of-box cake mix - any flavor you like.\u00a0 She used Red Velvet just to keep the theme going.\u00a0 Two rounds with a little cutting creates the basic shape nicely.\u00a0 The arms, legs, tongue, and organs get fashioned out of the rice crispy treat mix.\u00a0 Everything is laid out to get the basic scale correct. Step 2: Start Icing and Dipping. Now that everything has been dry-fit, the icing can be applied to the cake.\u00a0 She uses butter cream icing (food dye for the color needed) and pipes it on using a #18 star tip.\u00a0 The organ were dipped in melting chocolate (different colors for different organs.)\u00a0 The eyes were gummy candies she found somewhere. Step 3: Create the Skin Flaps. To create the skin flaps, she cut fruit roll-ups to cover the cavity.\u00a0 She then rolled these back to expose the organs. Step 4: Finish the Internal Details. After rolling the fruit roll-up skin back, she made the dissection pins out of more rice crispy treat mix.\u00a0 The red goo between the organs was red piping gel.\u00a0 Step 5: Add the Finishing Touch. The finishing touch was the letter from Kermit donating his body to science.\u00a0 The letter sat over the cake for all to witness.\u00a0 Of course we had to explain to the kids what it meant (and for some who Kermit D. Frog was) - but all the adults got a good laugh out of it.", ["kermit-d-frog-dissection-birthday-cake_0", "kermit-d-frog-dissection-birthday-cake_1", "kermit-d-frog-dissection-birthday-cake_2", "kermit-d-frog-dissection-birthday-cake_3", "kermit-d-frog-dissection-birthday-cake_4", "kermit-d-frog-dissection-birthday-cake_5"]] [40077, "Introduction: Tsukemono / Hakusai No Shiozuke / Japanese Pickled Cabbage. Tsukemono (say \"TSKEH-mohnoh\" never \"TSOOkeh-mohnoh\"... just think of the \"su\" part as being whispered instead of spoken) means \"pickled things\" and includes a great variety of Japanese pickle, both fruit and vegetable types. This Instructable is about one of the most basic, called \"Hakusai no Shiozuke\" or \"Napa Cabbage Salt Pickle\".Once you feel comfortable doing this, you can try endless variations, with seaweed, scallions, peppers, garlic, fish sauce or broth... in many ways, depending on how you dress it up, this can be very similar to Korean Kimchi.There is no vinegar added.. like all naturally fermented pickles, the varying sourness is from natural vinegar that gets made as part of the fermentation process, so while you can simply put salt and vinegar on cabbage, not only would that be \"cheating\" but it would cheat you of the full flavor and priobiotic benefits to the gut and immune system, that naturally fermented original versions offer.Once you see how simple this is, you can have it all the time, and it is good with rice, alone as a snack, added to soup after the soup is done, on sandwiches like sauerkraut, or however you like it.This is quick to make and must also be used more quickly, than slower fermented things like kimchi. But it's easy enough that there is no need to make more than you can use in a short time. Step 1: Tools and Materials. All you need is Napa cabbage, salt, and a knife. Oh, and a makeshift \"tsukemonoki\" if, like most of us, you don't have access to a traditional Japanese pickling crock. Use any container that is big enough, and lets you weight the top down. I used a 2-quart square food-safe plastic freezer storage container, with a 1-quart one full of water as the weight. You could use a large nonreactive bowl with a plate on top weighted by a brick. Or if you have a tsukemonoki, tell me where I can get one too. Step 2: Chop. Remove blemished leaves. I tend not to wash in water unless I have time to dry it or let it air dry. Extra water would interfere. Chop the head of cabbage into thick slices across, about 2 to 3 cm (or around an inch to inch-and-a half) thick. Step 3: Layer and Salt. This is a hard one because everyone salts by feel, it seems. I looked high and low and found no exact proportions of salt to cabbage except this \"salt should be 2 to 3 percent of the weight of the cabbage\". That sounded like a hassle to use, so I just say, sprinkle salt rather than pouring it. Salt the bottom of your container. Lay down a layer of cabbage. Salt the top as if for seasoning any food you want salty enough to season, but not so salty as to be inedible. What type of salt has never mattered that I can tell. Whatever thrills your gorilla, be it sea salt, iodized table salt, fancy french salt; it will still make tsukemono, so it's a personal choice. Lay down another layer, this time frilly leaves if your first layer was thick stems, or thick stems if your first layer was frilly leaves. Sprinkle again. Continue until you are out of cabbage. You can mix it by hand, or leave it layered. It really seems to make no difference, though I have heard others say it does. Here is where I realized that my trusty glass jar wouldn't do, because the cabbage was much springier than the brined kimchi had been, so I really needed something to pack it in that had a wide enough opening to really weight the top evenly. So I transferred it to my 2 Quart plastic square freezer container. Step 4: Weight It Down. Here I am placing a 1-quart square container that fits neatly atop my 2-quart one. I put water in it as the weight. You won't probably see any liquid rising just yet; but in a few hours to a day, liquid will rise and that weight will keep the cabbage submerged in the resulting brine. Here's the top view also. Step 5: Wait. Leave it on the counter up to 3 days.It will \"juice out\" and the liquid will rise. It may smell a bit like rotting cabbage during this time. Hopefully you have tasted tsukemono before and know that this is normal. If you have never had tsukemono of any type, it may be hard to trust that this is how it is supposed to smell. The salt will guide it to process correctly instead of outright rotting, by encouraging the \"good\" bacteria that cause the lactic fermentation.Your cabbage will take less space as the liquid rises. See how my top container, that I put on to weight it, has been sinking? Step 6: Ready to Enjoy!. Once it has been fermenting two or three days, it is ready. Maybe sooner if it's really warm in your house... just taste it. It certainly won't hurt to eat it sooner; that is a matter of personal taste.This is basic hakusai no shiozuke at its simplest. Feel free to add soy sauce, garlic, pepper flakes, more vinegar, a touch of sugar or mirin.... you can dress it up however you want, or serve as it is, with rice, cooked meals, in soups, on sandwiches, or as a snack by itself.Just be sure to use it up within the week, and storing in the fridge is probably a good idea to slow further fermentation. Your nose and taste buds will dictate what its useful life is. But as I said, this is quick to make and quick to use. Not a long keeper. More like a daily salad.Congratulations! It should now be an easy leap to start making more tsukemono, like daikon versions, eggplant, ginger, or even mustard greens. I highly recommend the book \"Japanese Cooking\" by Peter and Joan Martin, a couple who lived in Kyoto for years... the book is from the 1970's, and while it may not have the most up-to-date recipes, it has some old traditional ones that can be hard to find, written in a simple and straighforward manner, plus a guide to special utensils. Short of having an old-school Obaachan to take one in hand and show how to cook from scratch Japanese style, this book is a great resource for the type of traditional family cooking that one seldom sees in the glitzy Japanese cooking mags that tend to show fancier styles and more reliance on prefabricated products not always available elsewhere. The ISBN for this out-of-print book is 0-517-169657.", ["tsukemono-hakusai-no-shiozuke-japanese-pickled_0", "tsukemono-hakusai-no-shiozuke-japanese-pickled_1", "tsukemono-hakusai-no-shiozuke-japanese-pickled_2", "tsukemono-hakusai-no-shiozuke-japanese-pickled_3", "tsukemono-hakusai-no-shiozuke-japanese-pickled_4", "tsukemono-hakusai-no-shiozuke-japanese-pickled_5", "tsukemono-hakusai-no-shiozuke-japanese-pickled_6"]] [40078, "Introduction: Peach and Pecan Cake . This this is delectable, will bring a bang to your palate and satisfaction to your tummy. There is no white or whole wheat flour used with this cake. But rather ginger snap cookies processed in to crumbs.Ginger is beneficial for many things. Ginger has been studied and reported as having positive results for people who suffer from insomnia and nightmares caused by anxiety. The study was published in 2010 stating, \u201cPositive results have shown that ginger binds to some serotonin receptors. Serotonin is a neurotransmitter that affects overall mood and anxiety levels\".Ginger is also good for cold and flu prevention and treatment, migraine relief, menstrual cramp relief for women, as well as prevention of diabetic nephropathy or kidney damage. Ginger also aides in the digestion processes. As good as this dessert my be, and it has ginger in it, you will not get any of the above mentioned results. Ginger snap cookies only have a less than 2% ginger root in the cookie.But if you wish for the results of what fresh ginger root can do for your health, then purchase it on your next grocery shopping day.For more information about fresh ginger root, read this article: Benefits of Ginger. Step 1: Here Is What You Will Need. 1 (8-ounce) package cream cheese, softened 1 cup packed brown sugar 4 eggs 1/2 cup half-and-half 1-1/2 teaspoons vanilla 1 cup gingersnap crumbs 1 (6-ounce) package almond brickle chips 3/4 cup chopped pecans 1/2 cup coconut flakes 1 (16-ounce) can sliced peaches, well drained and\nchopped (not shown on cutting board) Whipping cream to garnish\n(optional) Step 2: 9 - Inch Square Pan and Parchment Paper. Preheat oven to 350\u00b0F. Line the bottom of a 9-inch square\nbaking pan with parchment paper. Set aside. Step 3: Chop Peaches and Process Ginger Snap Cookies. Open the can of peaches and drain out juice. Chop the peaches and place them in\na medium bowl and set aside.Place the ginger snap cookies in a food processor and process them to almost flour like texture, then pour the crumbs into a small bowl and set aside. Step 4: Processing Cream Cheese, Brown Sugar and Eggs. Add cream cheese and sugar to a food processor and mix until\nwell blended and creamy.Add eggs, one at a time, mixing in after each addition. Step 5: Vanilla and Half & Half. Blend in half-and-half and vanilla. Step 6: Cookie Crumbs, Toffee, Pecans and Coconut. Add ginger crumbs, toffee chips, pecans and coconut; process on mix for thirty seconds. Step 7: Mix in Peaches. Pour mixture into a\nlarge bowl and stir in chopped peaches. Step 8: Pouring Cake and Placing Into Oven. Next pour cake mixture into the 9 - inch square prepared pan.Place the cake into the heated oven and bake 35 to 40 minutes\nor until center is firm (checking with a knife, insert and should come out clean) and edges are golden brown. Step 9: Serve Cake. Plate and serve warm or chilled. Garnish with peach slices whipped cream, and mint or basil, if\ndesired.We have more recipes here at Recipes for a Healthy You as well as here at Instructables. Thanks always for taking the time to view my Instructables. Here are two that I entered into a contest, I would appreciate your vote: Blinding Baking Pie Crust [includes pie recipes] and Ferrara Orange Caramel Chocolate Cheesecake .Follow us on TwitterLike us on Face BookJoin our group at Google+Check out what we've pinned at PinterestThanks for your time and viewing our Instructable. Eat and Be Healthy!!Regards,Randywww.savorthefood.com", ["peach-and-pecan-cake_0", "peach-and-pecan-cake_1", "peach-and-pecan-cake_2", "peach-and-pecan-cake_3", "peach-and-pecan-cake_4", "peach-and-pecan-cake_5", "peach-and-pecan-cake_6", "peach-and-pecan-cake_7", "peach-and-pecan-cake_8", "peach-and-pecan-cake_9"]] [40079, "Introduction: Homemade Croissants- Photos. A couple of weeks ago I tried my hand at making croissants! And I have to say, even though it was time-consuming and confusing at first, it was well worth it. Many people never attempt it and I say \"You should!\" It's actually not quite as confusing as it seems and the final product is amazing. I was surprised I made some that looked exactly like the ones in the supermarkets. I used a recipe for laminated dough which makes this croissant has its many layers. The dough's concept is pretty much to layer butter and dough by folding and re-folding it. The butter melts when baked and created the many layers you see. After hours of rolling out the dough, the croissants are then shaped into its crescent form and ready to be baked. The baking process is also essential to croissants, especially if you have more than one tray going in. I made some pineapple jam to go with it and they tasted amazing. Definitely fluffy and the outside was perfectly crunchy.\nNow I didn't put the recipe up yet, so I decided to add some photos of these oh-so-amazing treats. I really like these photos I've took. I incorporated aspects of my Food Photography Through a Novice's Eyes tips and they came out pretty good. Is there any particular photo you particularly liked? I would love to know. I promise to have this recipe up soon though!\nHere it is! The recipe for these delicious croissants can be found here!", ["homemade-croissants-photos_0"]] [40080, "Introduction: Boozy Pecan Fudge. One of the first things my mother taught me to make was fudge. As I got older I started making my own variations with different ingredients and for different occasions. I started making my own partly due to the outrageous prices at candy stores and partly because, making fudge is easy. The addition of bourbon gives this fudge an almost indescribable rich flavor. This fudge is so tasty, it doesn't matter if you like bourbon or not (and I don't), I can't keep my hands off it. Fudge is a little treat for dessert, to bring to a party, or to give as gifts. Now, due to the short cooking time and the addition of bourbon, I recommend using your own discretion when potentially serving this to anyone under 21. Maybe just to be safe, don't. Step 1: Ingredients. 3 cups of sugar1 stick unsalted butter (chopped)1/4 tsp sea salt1/4+ cup bourbon (to taste)1 can evaporated milk (5oz)8-12oz marshmallows (or marshmallow cream)1 tsp vanilla extract (or bourbon vanilla extract if you have it)1 bag semi-sweet chocolate chips1/2-3/4 cup chopped pecans (toasted lightly at 350 if you prefer) Step 2: The First 6. To a large pot, add the butter, salt, sugar, evaporated milk, bourbon and marshmallows. Cook over low-med heat, stirring regularly to prevent burning. Once everything is melted and well incorporated, allow the mixture to come to a boil and cook for about 5 minutes. One of the most important things in this step is to be sure the sugar is completely melted. The number 1 problem I experience with fudge is not letting it cook long enough. Your end result will be grainy and gross if the sugar isn't melted. Step 3: The Last 3. After 5 minutes of boiling, pour the chocolate chips and vanilla into the pot and remove from heat. Stir quickly to ensure the chocolate melts completely. Once the chocolate is incorporated, pour in your pecans and stir. Step 4: Done!. Transfer the melted chocolate mixture to a buttered dish and allow to cook. The fudge should start to set almost immediately, but I recommend putting it in the fridge and storing in an air tight container. ", ["boozy-pecan-fudge_0", "boozy-pecan-fudge_1", "boozy-pecan-fudge_2", "boozy-pecan-fudge_3", "boozy-pecan-fudge_4"]] [40081, "Introduction: How to Make Traditional English Pork Pies. A classic English pork pie has a hand-formed hot water crust pastry, a minced or chopped pork filling, seasoned simply with salt and pepper and topped up with meat jelly, added after baking. It is intended to be eaten cold, the jelly acting as a protective layer that keeps out airborn nasties and which also stabilises the pie for carrying about without it breaking. The most famous English pork pie is the Melton Mowbary pork pie, which became common in Leicestershire England in the 18th century due to local pig farming. The Melton Mowbray pork pie used uncured pork and was hand raised (without a mould). This receipe uses uncured shoulder pork, but does use a muffin tray to give a more event shape to the pies. These are simple to make and really delicious, especially with a good mustard. They are perfect for picnics as they keep well and travel well.\u00a0 For the history of the famous (and protected) Melton Mowbary pork pie, visit the website of the (yes, really) Melton Mowbray Pork Pie Association. I am so pleased such an organisation exists :) Step 1: Making the Minced Pork Filling. The filing for a pork pie is very simple. It is just minced or chopped pork, seasoned with salt and pepper. The type of pork can be chosen to suit your taste. Belly pork is fatty and tasty, but may be too\u00a0rich for some people. In these pies, a simple shoulder joint was used. You should prepare the filling before you make the pastry, as the pastry need to be worked whilst warm. The skin was cut off, but the fat under the skin was left in. If you use only lean meat, it can be a bit dry, although it is not a big problem with this type of pie as jelly is added later anyway. The meat was choped into chunks and these passed into my favourite hand grinder - the Spong 'National', truly a prince of grinders. This model was probably made in the 1950s or so. If you don't have a mincer, you can just chop the meat by hand with a big chefs knife. Using a food processor is not recommended as it is quite easy to produce a homogenous mush instead of an even chunk size. Finally a generous amount of ground salt and black pepper was added. Step 2: Making the Hot Water Crust. The pastry in a traditional pork pie is unusual in that it is made with hot water, not cold. This is known as a hot water crust. About 3 oz lard (hard white pork fat, although you can use beef suet too) About 8 fl oz water About 8 oz plain flour (but may vary. Add until a thick dougy paste is formed) About 1/2 teaspoon of sea salt 1 crushed garlic clove (optional, but gives it an extra warmth and richness) The water, garlic, salt and lard are added to a pan on a low heat until the fat has melted. The water should not be boiling. It just needs to be hot enough to melt the fat. The flour is then stirred in to form a paste. The paste is fairly easy to work mould into the pie moulds. Because the flour is well worked, there is a higher gluten content than normal for pastry, and the cases are less crumbly and therefore less prone to breaking. This makes hot crust pastry ideal for making cold pies intended to be carried as a snack. However, the paste only stays easy to work, when it is hot. It gets harder to handle as it cools, so making the pie cases shoul dbe done quickly after mixing the paste. Step 3: Forming the Pies in the Mould. Press the warm hot water crust paste into a greased muffin or pie mould. It is easy to work in. Try to press it into and even thickness. In each paste-lined moulding, add a generou blob of the meat filling, then quickly roll out a small ball of paste into a circle to top the pie. Pinch it onto the lining paste to form a good seal. Because jelly will be added later, a central hole is cut out from each of the uncooked pies. This also allows some moisture out which helps the pie become nice and crusty as it cooks and not soggy. This is most easily done with an apple corer Step 4: Baking the Pies. Before baking, preheat the oven to Gas mark 4 (180C/350F/). Glaze the pies with plenty of beaten egg, which has been well seasoned with salt. The pies can then simply be cooked in the oven. They take about 35-45 minutes. I normally turn the tray round after about 25 minutes to get an even bake, but I use a gas oven, so it may not be worth doing in an electric oven especially a fan oven. When cooked, you can remove from the mould if you like quite crunchy pastry on the bottom, but I prefer to leave them in the mould to cool. They are usually still crisp, but not so hard. Cooling in the mould takes a lot longer. Step 5: Finishing the Pies by Adding the Jelly. Finally, when the pies are cold, they can be topped up with jelly. This is easiest with packet gelatin, although you can boild up pig's trotters if you prefer the authentic touch. The jelly here was simply a fairly rich stock (from cubes), with slightly more jelly than the packet recommends, to make sure it is set firmly. I use about half as much again as the packet says. The jelly is poured through the holes in the pies using a jug. Each pie should be topped up until you can see jelly puddling in the hole. Leave to set. This will take several hours. Once the pies are completely cold and the jelly set, ease them out of the mould with a flexible small pallette knife and store in an airtight box in teh refridgerator. They keep for several days. Step 6: Eating Pies. This needs no explanation, but in keeping with the tradition of pork pies, it is recommended that they be eaten as part of a picnic. This beauty is about to be scoffed in the forest in West Berkshire, England with a good hearty English mustard. Alternatively, they look rather fetching plated up too :)", ["how-to-make-traditional-english-pork-pies_0", "how-to-make-traditional-english-pork-pies_1", "how-to-make-traditional-english-pork-pies_2", "how-to-make-traditional-english-pork-pies_3", "how-to-make-traditional-english-pork-pies_4", "how-to-make-traditional-english-pork-pies_5", "how-to-make-traditional-english-pork-pies_6"]] [40082, "Introduction: Pickles and Peanut Butter. This is a salty and sweet snack. I know it sounds strange but oh it is so good. Don't knock it until you try it. Step 1: Ingredients & Utencils. Dill Pickles, peanut butter (your choice chunky or creamy), Sharp knife and a spoon. Step 2: Preperation. Slice the pickle log ways. With the spoon scrape out the middle of the pickle. Don't waste the middle just eat it. Spoon peanut butter into the middle of the pickle and enjoy.\nYou can also just get a spoon full of peanut butter and a few pickles and take a bite of each. Taste exactly the same.\u00a0\nOH SO YUMMY!!!", ["pickles-and-peanut-butter_0", "pickles-and-peanut-butter_1", "pickles-and-peanut-butter_2"]] [40083, "Introduction: ChoFFity. This one's a cool unusual blend of Chocolate, Coffee and Tea. Yeah, you probably guessed it right! That's what the name 'ChoFFity' is made of..! This is made up of very basic ingredients and can be found in everyone's kitchen. When made right, you will enjoy it a lot! So let's begin.!SERVES : 1INGREDIENTS\nA glass of milk (approx. 200mL)\n1/2 tsp Tea flakes\n1 level tsp Coffee powder (Cappuchino will do great)\n1 level tsp Cocoa powder (unsweetened)\n2-3 tsps Sugar\n1 tsp peel of butter (Optional )METHOD\n1. Take 1/4th glass of the milk in a microwave safe glass and put the tea flakes in it. Microwave it at maximum until the milk starts to boil .\n2. Take out the glass and mix with a spoon.\n3. Filter the milk and tea flakes mixture into another glass.\n4. Add the sugar, cocoa, coffee and beat it using a beater or a spoon. Beater should give a better foam. Continue to beat well until u get a nice thick foam.\n5. Once done, add the remaining milk and butter and microwave it again for half a minute at maximum.\n6. Beat again, just to ensure uniform flavor throughout.\n7. Enjoy :)NOTES:\nBeating the surface will give a good immediate foam. Sugar can be adjusted according to your likes. You can opt for adding a bit heaped teaspoon of cocoa for a stronger flavor, but u will need to necessarily put 3 teaspoons of sugar, to avoid bitterness.HEALTH TIP:\nAvoid butter, and stick to only level teaspoon of cocoa. Sugar needed should automatically come down.\nI hope you like this recipe. Do post comments and suggestions . I do not have the pics of this recipe right now, I will upload it around in a week.", ["choffity_0"]] [40084, "Introduction: Full Spectrum Tex-Mex Fajita Recipe Designer Table. Here's my little inventions. I first made the Jerk Sauce version about 5 years ago for my own use. Since I started selling spices in my site last year it occurred to me I ought to finish it for others. Originally I wanted to know what core elements all cooks used, what the full spectrum range of all ingredients used, and easy reference for making large batches. I never filled out the min column in my old hand written draft. I'll be continuously making these from now on for everything I can find between spice blends, sauces, soups and so on. They'll always be free to copy downloads, but I'll be making laminated versions of them to sell, so people printing + laminating + SELLING these tools is prohibited.", ["full-spectrum-tex-mex-fajita-recipe-designer-table_0"]] [40085, "Introduction: How to Cook Zoodles and Red Sauce. This version is a basic spaghetti and meat sauce recipe. But to lower the carbs use Zoodles and to lighten it up more use ground chicken breast. Step 1: Soften the Onions and Garlic. Heat up 1 Generous Tablespoon of Olive oil.2 Cloves of Garlic that I have been chopped up. 1/4 Cup finely diced Onion. 2 Large Baby Bella Mushrooms that have been cut up. After the onion is soft and the garlic is smelling really good (so good that I want to eat just this) add 1 pound of Ground Chicken Breast. Lightly season with Salt and Black Pepper, enough for the sauce. Cook the chicken for about 2 minutes while using your spatula to break it up. Step 2: Add Tomatoes . Add 1 28 oz can of Crushed Tomatoes.1/4 teaspoon (or more if you like) of Red Pepper Flakes 1 teaspoon dried Thyme. 1 teaspoon dried Oregano. Stir and bring to a very low simmer (to prevent making a mess in the kitchen) Step 3: Cut Zoodles. Use your Zoodle cutter to make zoodles from 2 to 4 Zucchini (depending upon size) I used 2 medium but could have used 3 if I had a bigger pan.Lightly season with Salt and Black Pepper, enough for the Zoodles. Step 4: Finish Cooking . Stir the Zoodles into the Sauce and on a low simmer cook to your desired noodle texture. I simmered mine for about 5 minutes.Just before serving chop up 2 or three leaves of fresh basil, stir into the dish and serve. Fresh basil will turn black and lose flavor very quickly so just heat it and serve. I do hope that you enjoy the recipe. Step 5: Watch Video. ", ["how-to-cook-zoodles-and-red-sauce_0", "how-to-cook-zoodles-and-red-sauce_1", "how-to-cook-zoodles-and-red-sauce_2", "how-to-cook-zoodles-and-red-sauce_3", "how-to-cook-zoodles-and-red-sauce_4"]] [40086, "Introduction: Pizza Cupcakes!!!. Cupcakes for dinner... Seriously??\nThis started out as an idea I had, and it took a lot of trial and error to get these to perfection. Now I can't get my boyfriend to stop begging for them every night! They are delicious and cute and everything you could ever ask for out of a Pizza Cupcake! As it turns out - the Italians did not invent the Pizza, and neither did New Yorkians, or Chicagans. Wikipedia claims it was the Ancient Greece! The Italians only improved upon an ingenious idea.. And it appears that I have, too! Pizza cupcakes offer a personalized serving of gooey, cheesy, bready goodness to everyone!\nI show you how to make a homemade marinara sauce in this Instructable. It is surprisingly easy! You'll wonder why you've never thought of it before... I use store bought dough (from my local grocery store's bakery - Pillsbury works, too!), store bought soy crumbles and Daiya cheese. I encourage you to try this with your own favorite toppings. Do you like olives? Onions? Pepperoni? Step 1: Roasted Garlic. I only really have after shots of this process so I apologize. This is very easy to do, and you will probably start doing this all the time, if you don't already... I use roasted garlic in hummus, in sauces, and just spread onto toast. It is SO good.\u00a0\nPreheat the oven to 350\u00ba F (177\u00baC).\u00a0\nSo you'll need one whole bulb of garlic. Start by cutting off just enough of the top to expose most of the cloves just a little bit. Drizzle olive over the cloves and wrap the bulb in tin foil.\u00a0\nPlace in the oven for one hour on middle rack.\u00a0 Step 2: Marinara Sauce. Once you realize how easy it is to home-make marinara sauce, I bet you'll never buy it again. One major rule I learned once - Keep it Simple, Stupid!\u00a0\nThings You'll Need\n4 cloves garlic, minced\n2 small onions, chopped. (Or about one heaping cup of chopped onions)\n2 tsp olive oil\n1 heaping tablespoon tomato paste\n1 28 oz can crushed tomatoes\n1/4 tsp dried thyme\n1/4 tsp dried oregano\n1/2 tsp salt\nFreshly ground black pepper\nMince the garlic. I do that in my mini food processor with about half a tablespoon of olive oil. The olive oil helps it to mince.\u00a0\nIn a large sauce pan, heat the oil on med-high heat and cook the garlic until golden brown. DO NOT BURN THE GARLIC.\u00a0\nAdd the chopped onions. Cook for about 7 minutes or until translucent.\u00a0\nStir in the tomato paste with the onions and garlic. Watch the paste get darker red in color. The darker the red, the better the sauce witll taste. This is the key to a super duper awesome sauce. However, do not let the tomato paste burn...\u00a0\nPour in the juice from the crushed red tomatoes and deglaze the pan, and then add in the rest of the tomatoes and the spices.\u00a0\nBring to a simmer and simmer for about 15 minutes.\u00a0\nAdd the roasted garlic and simmer for another 15 minutes, or until desired thickness is achieved.\u00a0 Step 3: Prepare the Cupcake Pan. Grease and flour the pan.\u00a0\nRoll out the dough and use a round cookie cutter (or a lid or rim) to cut out circles the size of the bottom of the cupcake. You want the dough about 1/4 inch thick.\u00a0\nPizza dough is frustrating sometimes, so be patient with it! Step 4: Preparing the Cupcakes. Scoop a dollop of marinara sauce into each cupcake. Use a rubber spatula to even out the sauce.\u00a0\nAdd ingredients on top of the sauce in layers.\u00a0\nCover the ingredients in cheese. The cheese layer should be close to filling up the cupcake.\u00a0\nUse a basting brush to spread olive oil onto the crust. Step 5: Crust. What is pizza without a crust?\nTake a small, ping pong size ball of dough and work it with your hands until it is in the shape of a snake. You want it to be long enough to fit the circumference of the cupcake. Make it into a ring and place it on top of the cheese around the edge of the cupcake.\u00a0\nAdd a little bit of cheese to fill in the ring, and a few beef crumbles to add some color and crispy flavor on top.\u00a0\nBake in the oven for 16 minutes at 375\u00baF", ["pizza-cupcakes_0", "pizza-cupcakes_1", "pizza-cupcakes_2", "pizza-cupcakes_3", "pizza-cupcakes_4", "pizza-cupcakes_5"]] [40087, "Introduction: Phirni - Creamy Dessert. Most cultures have their own version of a rice pudding. With simple ingredients like rice, milk, sugar and cinnamon, whipping up a rice pudding is not so difficult. A rice pudding can be thickened with eggs and baked too. This wholesome rice dessert can be prepared in advance for parties and family gatherings. Phirni or Firni is a milk-based creamy dessert popular in the Northern and Frontier regions of India. It is a kind of rice pudding with a twist! Step 1: Introduction to Rice Based Desserts. While most rice puddings use rice in its original form, in firni, rice is ground to a paste. You can whip up some phirni quite easily in a few minutes. It then needs to chill for a while in the refrigerator and you can enjoy it. Ideal for warm sunny climes of the Indian subcontinent. Step 2: Recipe for Phirni. What you need :Fragrant Basmati Rice - 1/2 cupGranular sugar 1 1/2 cupNuts of your choice : cashews, pistachios or almonds 1/2 cupGarnish: crushed cardamom - 2 tablespoon Get some fragrant Basmati rice, about 1/2 cup. Wash and soak in water for about 15 minutes. Then coarsely grind it to a paste in a blender with a bit of milk. Take about 6 cups of milk and put it to boil. Add the ground rice paste and keep stirring to prevent it from sticking to the bottom of the saucepan.When the mixture begins to thicken, it is time to add the sugar. A test for this is to check if the mixture coats the back of the spoon. About 11/2 cups of sugar should do well for this batch. Don't forget to keep stirring to avoid lumps. Add crushed cardamom and chopped nuts such as cashews, pistachios and almonds.Pour this creamy mixture into earthenware bowls. Set it to cool for about an hour. You can cover the bowls with foil to allow the firni to set. In fact, after few hours, firni tastes really good when the flavors acquire a mature level.You can prepare variants of this basic recipe with ground almonds. Another option is to add rose water instead of cardamom for flavor. Kesar phirni can be made with saffron strands added to the cooking mixture. It adds a heady flavor and color. Mango firni is an all-time favorite during summers when mangoes are aplenty. Silver foil paper is sometimes added on top for a festive look.An interesting feature of phirni is that it is served in earthenware bowls called shikoras or khullars. Other than helping the firni to set, these khullars impart an earthy flavor to the dish.Note: The above recipe is inspired by the collection of recipes from the West coast of India as given here: West Coast of India - recipes", ["phirni-creamy-dessert_0", "phirni-creamy-dessert_1", "phirni-creamy-dessert_2"]] [40088, "Introduction: Whisky Brownies With Honey Caramel Centres. In anticipation of Burns Night on January 25th (Scotland's answer to the January blues - a night of poetry, whisky and feasting), I thought I would cook up some brownies infused with traditional Scottish flavours. Honey and whisky are a delicious combination, and have long been consumed for their *ahem* medicinal properties in the form of a Hot Toddy (a mixture of whisky, honey, lemon and hot water). These rich chocolate brownie have an oozy layer of salted honey caramel in the middle. Pecans add a little crunch and the whisky leaves a warm feeling in your belly... Just the ticket for a cold winters' evening! Step 1: The Salted Honey Caramel. You will need:1 cup (225g) caster sugar1/4 cup (60ml) honey1 cup (240ml) double/heavy cream1/2 teaspoon salt4 tbsp (60g) butter, cubed InstructionsPour the cream into a small pan and place on a very low heat. Place the sugar and honey in a medium sized saucepan and place on a medium heat, stirring occasionally until the sugar mixture melts and begins to boil. Let it boil for 5 minutes, continuing to stir occasionally. Remove the pan from the heat and begin adding the butter in cubes, stirring between each addition. When all the butter has been incorporated, remove from the heat and mix in the warmed double cream. Stir until the mixture has formed a thick caramel, and set aside. Step 2: The Brownie Batter. You will need:7oz (200g) dark chocolate (get the best quality you can afford, you can really taste the difference!)1/2 cup (125g) unsalted butter2 eggs1/2 cup (120g) caster sugar1/2 cup (120g) brown sugar4 1/2 tbsp (75ml) whisky2 tsp vanilla extract1 1/4 cups (175g) plain flour1 tbsp cocoa powder150g pecans, mostly chopped but save a few halves for decorationInstructions:Heat the oven to 170C (fan assisted)/325F/gas mark 3. Line a 25cm square cake tin with foil.In a medium sized saucepan over a very low heat, melt the chocolate with the butter, then set aside. Don't be impatient like me and burn the chocolate first time around...in the wise words of Mary Berry, \"chocolate will melt in a child's pocket!\"Beat the eggs with the sugars until the mixture forms a creamy texture. Next, beat in the chocolate and butter until evenly combined, then beat in the whisky and vanilla essence. Sift the flour and cocoa, then beat this into the chocolate mixture. Finally, mix in the chopped pecans, remembering to save a few for decoration.Scrape half of the mixture into the prepared cake tin (if you want to be precise you can weigh your batter before and during this stage!). Step 3: Layering the Mixes. Scrape half of the mixture into the prepared cake tin (if you want to be precise you can weigh your batter before and during this stage!).Pour a layer of honey caramel over the batter, saving some sauce for decorating the top of the brownies. Top with the remaining batter and then scatter the pecan halves. Lastly, drizzle the honey caramel over the top of the brownies in a zig-zag pattern.Bake for 25 minutes, then let the brownies cool in the pan.", ["whisky-brownies-with-honey-caramel-centres_0", "whisky-brownies-with-honey-caramel-centres_1", "whisky-brownies-with-honey-caramel-centres_2", "whisky-brownies-with-honey-caramel-centres_3"]] [40089, "Introduction: Wonderland. ingredients:1 cup (2 sticks) unsalted butter, room temperature1 cup granulated sugar 1 egg 1 teaspoon vanilla 3 cups all-purpose flour 1 1/2 teaspoon baking powder Pinch of salt (optional)Any flavor of blue colored juice.A cork bottleA big plate Step 1: Eat Me. First, preheat your oven to 350F, and then take out the butter, sugar, egg, vanilla, flour, baking powder, and salt (optional). Once you have done that, cream the sugar and butter together. Beat in the vanilla and egg. Step 2: Eat Me. In a separate bowl, mix together the flour, baking powder (and salt). Slowly add this to your first mixture. Step 3: Eat Me. Now that the dough is ready, have a different assortment of shapes for your cookies. Butter/ spray/ flour your pan, lay the cookies on a cookie sheet, and sprinkle sugar on them. Let them bake for 10 minutes. Once they are done, decorate them however you want. Step 4: Drink Me and Done!. Now, get out your blue juice and cork bottle. You might also want to get a tag, write \"drink me\" on it, and tie it to the bottle with string. When you have done that, you can put your set up together. Now you're done!", ["wonderland-1_0", "wonderland-1_2", "wonderland-1_3", "wonderland-1_4"]] [40090, "Introduction: Baked Potatoes and Carots. This is my basic recipe for baked potatoes and carots! You can easily prepare this and just put it in the oven when you need it. Or you make them and store them in a container and just heat it up. Step 1: What You Need. Here is what you need:- potatoes- carots- salt and pepper- olive oil- rosemary and thyme Step 2: Potatoes and Carots. Heat your oven (180\u00b0C/360\u00b0F)Wash the potatoes and carots. Don\u00b4t peel them. You can but you don\u00b4t have to. Cut the potatoes and carots into small slices (see pictures)Throw them with the oil, and the herbs and salt and a bit pepper into a pot and mix everything. Now put them on a baking sheet. Step 3: Bake. Bake the potatoes and carots for 40-50 min. Turn them over after 25-30 min. Bake it until they turn golden. Step 4: Potatoe and Carot. There you go -Baked Potatoe and Carot-Enjoy! I hope you like this recipe.", ["baked-potatoes-and-carots_0", "baked-potatoes-and-carots_1", "baked-potatoes-and-carots_2", "baked-potatoes-and-carots_3", "baked-potatoes-and-carots_4"]] [40091, "Introduction: How About Them Berries With Pearls. \n\tThis\u00a0How About Them Berries Smoothie\u00a0is amazing. It's perfect for this Memorial Day while cooling off in the neighbors kiddie pool. Warning: your friends will become addicted and will be forever asking you to make this, so on the down side you will not actually get to sit in the kiddie pool but you will have exponentially more friends.Materials:\n\t1/2 Cup Fresh Rasberries\n\t1/2 Cup Fresh Blackberries\n\t1 Cup Fresh Strawberries\n\tSimple sugar (The homemade kind)\n\t\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar\n\t\u00a0\u00a0\u00a0\u00a0\u00a0 Water\n\tTapioca pearls (any color)\n\t2 Cups IceTools:\n\tBlender (able to pulverize ice)\n\tPyrex mixing cup\n\tMicrowave\n\tPot with lid\n\tMeasuring Cups\n\t\u00a0 Step 1: Simple Sugar. Making the simple sugar is easy.\nTake 1 cup water and mix with 1 cup sugar, then microwave for 3 minutes in a pyrex mixing glass.\nRemove from microwave and mix until grains of sugar are dissolved.\nThen add another cup of sugar into the Pyrex glass and\u00a0stir.\nMicrowave for another 3 minutes, remove and stir again.\nSet this mixture aside to cool before using in the smoothie. Step 2: Tapioca Pearls. Follow the directions that are on your package of tapioca pearls.\n*Remember the pearls will enlarge so make sure your pot is large enough if you are making it for a party!\nOur bag had us boil 2-1/2 cups of water for 1/4 of pearls.\nBring the water to a boil and carefully pour the pearls into the pot.\nStir slowly.\nThe pearls will become squishy (yes that is our technical term) and plump.\nTurn the heat down to medium and put a lid on the pot for 5 minutes.\nRemove the pearls from the water and put into a small bowl of ice water until you are ready to add them to your drink.\nNow, if your pearls are hard they have either did not boil enough or they boiled for\u00a0too long. Step 3: Blend It!. Put the 1/2 cup of blackberries and 1/2 cup of raspberries into the blender with either a 1 cup or 4 large cut\u00a0strawberries.\nBlend the fruit together first on the lowest setting, pulp is good try not to completely puree it yet.\nAdd 2 cups of ice and the cup of simple sugar (cooled)\u00a0and\u00a0then blend again. Step 4: It's All in the Presentation. The presentation of this drink will make your friends go, \"Ooooooh!\"\nA clear glass, with a small stem works well.\nPour the cooled tapioca pearls into the bottom of the glass\u00a0then add the smoothie on top almost to the top of the glass.\nUse a tapioca straw (larger diameter than other straws) and garnish with\u00a0a strawberry with toothpicks holding the blackberry and raspberry on top.\nChew, Munch, Shoot them out the straws or do whatever you'd like with the tapioca pearls....and\nEnjoy your tasty treat!", ["how-about-them-berries-with-pearls_0", "how-about-them-berries-with-pearls_1", "how-about-them-berries-with-pearls_2", "how-about-them-berries-with-pearls_3", "how-about-them-berries-with-pearls_4"]] [40092, "Introduction: Lazy Man's Slow Cooked Game Day Chili. Well, This will be my first Instructable as well as my first Instructable contest. \u00a0With that being said, I have to admit to you all that I've\u00a0already\u00a0lied to you :( and its all in the name. The\u00a0method used to cook the Chili is a lazy man's way but the list of\u00a0Ingredients is far from it. LOL sorry but I promise the taste will totally make up for it. ^_^Here are the Ingredients:\n2 pounds ground beef chuck\n1 pound bulk Italian sausage\n3 (15 ounce) cans chili beans, drained\n1 (15 ounce) can chili beans in spicy sauce\n2 (28 ounce) cans diced tomatoes with juice\n1 (6 ounce) can tomato paste\n1 large Vidalia onion (if you can't get a vidalia a yellow onion will work fine), chopped\n3 stalks celery, chopped\n1 green bell pepper, seeded and chopped\n1 red bell pepper, seeded and chopped\n2 green chile peppers, seeded and chopped\n4 tablespoon of chopped bacon-----------------------------------------------\"FOOD OF THE GODS\"\n4 cubes beef bouillon\n1/2 cup beer-------------------------------------------------------------------------\"NECTAR OF THE GODS\"\n1/4 cup chili powder\n1 tablespoon Worcestershire sauce\n1 tablespoon minced garlic\n1 tablespoon dried oregano\n2 teaspoons ground cumin\n3 teaspoons of your favorite hot sauce\n1 teaspoon dried basil\n1 teaspoon salt\n1 teaspoon ground black pepper\n11/2 teaspoon cayenne pepper\n1 teaspoon paprika\n1 teaspoon white sugar\n1 bag corn chips\n1 (8 ounce) package shredded Cheddar cheese\n\u00a0 Step 1: The Meat Man Cometh. This is going to be a very meaty chili (What can I say, Real men eat meat not salad.) \u2013 2 pounds of beef and 1 pound of Italian sausage. Brown meat in a deep dish skillet over medium heat and then drain excess grease. Step 2: Get to the Choppa. Time to break out your chopper if you have one, if not time for your impression of the swedish\u00a0chief\u00a0and go to town on the\u00a0celery, onion, peppers and garlic. \u00a0*Congratulations on unlocking the\u00a0achievement\u00a0\"Get to the choppa\" * Step 3: Coming Down the Stretch. Now that you've\u00a0browned\u00a0 the meat and chopped all the veggies its time to dump all of the ingredients into the slow cooker at the same time. Now\u00a0occasionally\u00a0I'll use a full bottle of beer instead of saving the left over half for me. I'll also go a \u00a0little heavy handed on the ingredients that taste great with a meaty chili \u2013 Worcestershire, beef bouillon, chili powder, cumin, and tabasco\u00a0but I\u00a0suggest trying that the next time you make it that way you'll know what flavor you'll want more of.\u00a0\n\u00a0\nNow I'm using a \u00a06.5 quart slow-cooker and it is nearly impossible to stir until the veggies wilt down a little. Simmer it on high for 2 hours and then reduced the heat to low for another 4 hours. It's that easy. Step 4: Bon Appetit!. Ladle into bowls and serve topped with cilantro, shredded cheddar cheese, sour cream, and a side of tortilla chips. Don't forget your beer!!", ["lazy-mans-slow-cooked-game-day-chili_0", "lazy-mans-slow-cooked-game-day-chili_1", "lazy-mans-slow-cooked-game-day-chili_2", "lazy-mans-slow-cooked-game-day-chili_3", "lazy-mans-slow-cooked-game-day-chili_4"]] [40093, "Introduction: Edible Gift Box . This Cute Little Gift box cake is made up of chocolate Honey Cake and Icing Fondant. You can serve this as Dessert in any Occasion. I hope everyone will love this beautiful piece of cake. Step 1: Ingredients for Making Choco Honey Cake. 1 cup of Self raising cake flour3/4 cup of Honey1 Egg1/4 cup of Unsalted buttter1/4 cup of Sweetend choco chip1/3 cup of low fat milk1 tsp of Vanilla ExtractButter for greasing the baking pan Step 2: Method for Making Choco Honey Cake. 1. Preheat Oven to 350 F and grease the 9 x 13 inch rectangular baking pan with butter.2. Combine all the Ingredients (except choco chip) in the large mixing bowl and Mix it in speed 2 using electric hand mixer.3. Take chocochip in microwave safe bowl and microwave it for 1 minute.4. Add the choco paste into the batter and beat it in speed 2 for 1 minute.5. Pour the batter into the baking pan and bake for 35 to 45 minutes. ( Insert tooth pick in the centre of the cake and it should comes out clean)6. Let it cool for sometime. Step 3: Cut the Cake in Square Shape. 1. After the cooling time, run knife around the edge of the cake and flip it carefully.2. Cut the cake approximately 2 x 2 inches . ( Yield 20 square cake)3. Kept it aside. Step 4: Ingredients for Making Icing Fondant. 1 cup of Icing sugar, 1/4 cup Icing Sugar for Final decoration.1/2 cup of Sugar1 cup of warm water1/2 tsp of Vanilla EssencePink and Blue food colour Step 5: Making of Sugar Syrup. 1. Add sugar and 1/3 cup of water in large pan and melt it over medium flame.2. Cook until you get two string consistency and then remove from the flame, set aside. Step 6: Making of Icing Fondant. 1. Take heat proof bowl, seive icing sugar in it ( to avoid lump formation).2. Add half of the Sugar Syrup in it, If its very thick add water little by little ( a tbsp of water )3. Mix it without any lumps. If you find any lumps, then go for double boiling method.4. Heat water in large skillet over medium flame, place the icing sugar mixture bowl on it and boil it. 5. Stir it untill all the lumps disappear. Then take out from the flame.6. Add vanilla esscence and mix well. Icing Fondant ready. Step 7: Pouring the Icing Fondant. 1. Divide the white Icing fondant in 3 bowl.2. Add 2 drops of Pink colour in one bowl (1st Bowl) and 2 drops of blue colour in another bowl (2nd Bowl) . Keep the white icing fondant (3rd Bowl) aside for final Decoration.3. Take a cookie tray or aluminium tray and line in with wax paper. Place the wire rack over it.4. Take a piece of cake in fork and Pour the pink icing fondant on it using ladle. Coat the icing fondant evenly. and then place the coated cake carefully on the wire rack. 5. Repeat the same procedure for rest of the cake pieces.6. If the fondant became dry, add warm water in it to get the right consistency.7. Let the coated cake rest for about 20 minutes. Step 8: Decorating the Cake. 1. To thicken the fondant for decoration, add icing sugar in the white icing fondant (3rd Bowl) and mix well.2. Then pour the creamy fondant into piping bag and cut small open using scissor. 3. Decorate it as your wish. I decorated it like gift box. Step 9: Cute Gift Boxes Are Ready to Serve!!!. ", ["edible-gift-box-cake_0", "edible-gift-box-cake_1", "edible-gift-box-cake_2", "edible-gift-box-cake_3", "edible-gift-box-cake_4", "edible-gift-box-cake_5", "edible-gift-box-cake_6", "edible-gift-box-cake_7", "edible-gift-box-cake_8", "edible-gift-box-cake_9"]] [40094, "Introduction: Two Ingredient Ice Cream, No Ice Cream Machine! \u00a6 the Corner of Craft. This ice cream base is so easy to make! You only need two ingredients to make a deliciously cream ice cream that's easy to scoop, right out of the freezer. You can add any additional ingredients that you like to fully customise your ice cream. Absolutely delicious. Step 1: Ingredients. You will need:450ml double cream (U.S heavy cream)1 x 397g tin condensed milk.That's it!! Step 2: Whipping the Cream. Using a stand mixer or a hand mixer, whip the double cream until you have stiff peaks. Be sure that it doesn't over-mix though as that's how butter is made! Step 3: Add the Condensed Milk.... Add in the full tin of condensed milk. Use a spatula to scrape out all of the deliciousness :D Step 4: And Whisk!. Whisk the two together until it is fully combined. Be sure to scrape the bottom of your bowl if you're using a stand mixer to ensure that the two ingredients are fully combined. Step 5: Then Customise!. Add any additional ingredients that you like to make endless unique flavours.In the video, I show you how to make peaches and cream, strawberries and cream and cookies and cream (sense a theme?) Of these three, the cookies and cream was by far my favourite!Let me know what flavours you come up with, I'd love to try out some more.", ["two-ingredient-ice-cream-no-ice-cream-machine-the-_0", "two-ingredient-ice-cream-no-ice-cream-machine-the-_1", "two-ingredient-ice-cream-no-ice-cream-machine-the-_2", "two-ingredient-ice-cream-no-ice-cream-machine-the-_3", "two-ingredient-ice-cream-no-ice-cream-machine-the-_4"]] [40095, "Introduction: Whipped Cream Cookie Cake. This is a delicious and simple no-bake recipe that take 0 skill to execute Step 1: Ingredients. - Heavy cream and sugar (or cool whip) - Oreos (If you plan to do an Oreo crust you may been more than 1 packet) or other cookie. - Blender - Butter if you are doing an Oreo crust - Spring form pan (or any regular pan/dish if you are fine with not being able to remove before serving) - Chocolate or caramel sauce (optional) - Ice cream (optional) - Whipped cream or frosting for border (optional) Step 2: Make Crust (Optional). I made a crust around the sides of the spring-form pan (I didn't do the bottom this time). \u00a0Click here for a recipe. \u00a0The crust isn't necessary for the cake to hold together. Step 3: Prepare Layer Ingredients. - Crush oreos (I use a blender) - Dip whole Oreos in milk or cream for about 5 seconds each - Make whipped cream (or you could just use cook whip) by using the whisk attachment to whip heavy cream. \u00a0For every cup of cream add 2 Tablespoons of sugar (I used powdered sugar). *I did not list amounts since it depends on the size of your cake and the layers you choose. Step 4: Layer the Cake. Alternate layers of cream, Oreos and optional other ingredients. \u00a0This cake is whipped cream on the bottom, a layer of Oreos dipped in cream, whipped cream, crushed Oreos, cream, chocolate sauce, crushed Oreos, cream. \u00a0You can make this into an ice cream cake by putting a layer on the bottom. Step 5: Decorate and Let Set. Stick the cake in the freezer for at least an hour. \u00a0To remove the cake run a blunt knife between the edge of the pan and the crust and then release the cake from the spring pan. \u00a0The cake can be served frozen but I prefer to eat it after it has been in the fridge for 20 minutes. \u00a0The piece on top was drawn in melted chocolate. \u00a0A tutorial for the technique click here.", ["oreo-ice-box-cake_0", "oreo-ice-box-cake_1", "oreo-ice-box-cake_2", "oreo-ice-box-cake_3", "oreo-ice-box-cake_4", "oreo-ice-box-cake_5"]] [40096, "Introduction: Curried Egg Salad. Boiled eggs have always been a favorite of mine. The ultimate healthy fast food, portable, and filling. Growing up my dad always looked forward to Easter because he knew that there would be an abundance of boiled eggs to eat. His favorite way to eat them was to cut them into wedges, then top them with pickled curried mango, tomatoes and onions, wrapped in a whole wheat \u00a0flat bread. Cool tomatoes, spicy mango and creamy eggs - YUM! So for me, curry and eggs are a match made in heaven.\nI must admit, my first encounter with traditional egg salad was not pleasant, mushy eggs, heaps of mayo, in white mushy bread--eek. This made me avoid the traditional egg salad for years until I had an egg salad prepared by one of my college roommates mom. She made her egg salad with dill relish, onions, bacon and a touch of mayo. I was willing to give egg salad another chance after this.\nOver the years, I've played around with several egg salad recipes, but noticed that the trickiest part was a properly boiled egg. If you do some online research you will find several methods. I tested a few one of which called for bringing the eggs to a boil, taking off the stove, covering for 12 minutes, plunging in an ice water bath, returning them to a boil, then plunging them back into cold water. The reason eggs are chilled after each step is to eliminate the dark line from forming on the eggs. While this method works perfectly, it's entirely to time consuming.\nHere is a simple method for properly boiled eggs:\nPlace eggs in a pot and cover with 1/2 inch to 1 inch of cold water and bring to a boil. Now remove from heat, cover the pot, and let it sit exactly 8 minutes Step 1: . When the time is up, place the eggs in an ice water bath for two minutes or until the eggs have completely cooled. Cooling them also makes them easier to peel. Step 2: . OK, so now that you know how to properly boil an egg for egg salad, here is my favorite recipe:\nSomer's Curried Egg Salad\nIngredients\n6-8 large eggs\n1 tablespoon mayonnaise\n2 tablespoons Greek yogurt or whole milk yogurt\nSalt and pepper\n1 teaspoon Dijon mustard\n1 1/2 tablespoons curry powder (I used Madras - use your favorite)\nA splash of lime juice\n2 stalks celery, chopped\n2 green onion or small of bunch chives, chopped\n1/4 cup of toasted walnuts\n1/4 c. dried cranberries or cherries (optional) I didn't have any on hand so I did not use them Step 3: . While the eggs are boiling and cooling, combine the yogurt, dijon mustard, curry powder, lime juice, and mayo in a tiny bowl. Set aside. Step 4: . Next chop your scallions and celery. I find that if I cut the celery stalks in half, then into fourths, it makes the whole process much easier. Line them all up and chop. Step 5: . Toast the Walnuts - spread walnuts in a single layer on a cookie sheet (one with walls is best) . Bake at 400 degrees for 5 to 10 minutes or as soon as you can smell them. Step 6: . Crack and peel each egg, and place in a medium mixing bowl. Then you will mash with a fork, don't over mash as you want the eggs to have some texture. Step 7: . Mix in your veggies, and walnuts then stir to combine.\u00a0 Step 8: . Add 3/4* of the curry sauce and combine, if the egg mixture is still too dry, then add the remaining sauce. Season with Salt and Pepper to taste.\nEnjoy as is, or as cracker topping, wrapped in lettuce or tortilla or between toasted whole wheat bread.\n* I usually reserve the remaining sauce to mix into the egg salad the next day to keep the salad from drying out (if there are left overs)\u00a0", ["curried-egg-salad_0", "curried-egg-salad_1", "curried-egg-salad_3", "curried-egg-salad_4", "curried-egg-salad_5", "curried-egg-salad_6", "curried-egg-salad_7", "curried-egg-salad_8"]] [40097, "Introduction: Balsamic Chicken. There are so many ways to cook chicken. This is a very tasty variation with the \"seasoning\" of Balsamic Vinegar. It gives the chicken a very distinct taste. I also often use red Vermouth, it also tastes very nice. Just use Vermouth instead of vinegar. This is a typical Italian recipe, very tasty and really easy! Step 1: . For 2 persons: 4-6 pieces of Chicken 1 Onion 2 cloves of Garlic Salt and Pepper Paprika and Rosemary some Olive Oil 50 ml Red Wine 50 ml Aceto Balsamico (or red Vermouth) Step 2: . Scrub the mixed spices onto the chicken. Heat some olive oil and fry the chicken pieces and the chopped garlic until golden brown. Step 3: . Add the sliced onion, red wine and vinegar (or Vermouth) and cook on small heat until the chicken is cooked through. The wine and vinegar will have reduced to half by now. Step 4: . Serve with pasta, rice or potatoes, or just with crispy fresh bread.", ["balsamic-chicken_0", "balsamic-chicken_1", "balsamic-chicken_2", "balsamic-chicken_3", "balsamic-chicken_4"]] [40098, "Introduction: Fried Cheese. You know those little bits of cheese that drip out of a grilled cheese sandwich and get nice and brown and chewy?\u00a0 As much as I\u00a0like the melted cheese in a grilled cheese sandwich\u00a0these chewy tidbits are probably my favorite part so here's what I do Step 1: You'll Need. This is a really quick snack and only requires a couple of things\n\u00a0 Cheese, Im useing american cheese here but Ive used chedder, velvetta, swiss, provolone and parmesean, pretty much any hard cheese will work\n\u00a0Bacon grease, butter\u00a0 or olive oil, I wouldn't recommend cooking oil because your looking for the flavor\n\u00a0A frying pan Step 2: Ready Set Fry. Heat the pan and melt a tablespoon of\u00a0 bacon drippings or whatever you've decided to use. Add the cheese to the pan once it starts to brown around the edge flip it over, this can be tricky since your basically trying to flip a semi-liquid, thats ok, just flip it again or even fold it on itself Step 3: Enjoy. once the cheese is as brown as you want, remove it to a papertowel or paperplate to drain some. Make more than one... trust me on this.... enjoy", ["fried-cheese_0", "fried-cheese_1", "fried-cheese_2", "fried-cheese_3"]] [40099, "Introduction: Zombie Truffles?. \n Okay, I fell in love with Zombies at the time the movie Fido came out. \u00a0I'm also a researcher for the ZRS and my husband is the one who got me into these monsters. \u00a0Those are the reasons behind these Zombie Truffles! \u00a0There was a part in Fido, where Mr. Theopolis (the neighbor) comes over and says \"Zombie Troubles?\" and that's where my chocolate brains got their name! \u00a0I put different things in my candy, and you can always change it up to best fit your taste buds! \u00a0\n** This is to celebrate May, which is Zombie Awareness Month! \u00a0:)\n** Most important part to remember, if you use this to gift, or to display, you want to think about your presentation. \u00a0You want the end product to fit the mood that you're going for. \u00a0:) \u00a0The rest should be easy!\n** Here is a message from the CDC on the Zombie preparedness topic, and my chocolate video below. \u00a0:)\n\t------------------------------ My favorite scene from Fido !! ---------------------------http://youtu.be/RNurrFsufcA Step 1: Stuff You Need!. *White chocolate melts (wilton)\n*Black food coloring\n*Some stuff for blood\n*Brain mold (candy or ice)\n*Stuff to put in your candy\n*Ziploc bags\n*A way to present end product\n*Coffee cup to melt chocolate in microwave\n*Spoons, etc. Step 2: Prep!. If you want to put things into the candy, make sure to have them ready, in small enough sizes to fit into the mold when it's ready. \u00a0Have your chocolate ready to melt, arrange everything nicely so that you aren't scrambling at the last minute and think about what you want to do. \u00a0:) \u00a0Be ready because you need to have all decisions made before you melt the chocolate. Step 3: How to Make Bloods!. Okay, I did two kinds of blood at once. \u00a0Basically, I wanted something thick and disgusting. \u00a0I took from my cake supplies and mixed a crazy, nasty bloody mess out of the things you see in the photo. \u00a0You can always choose to make yours differently or use other ingredients. \u00a0He tasted the bloody brains and said they were good. \u00a0That makes it a success for me. \u00a0:)\nYou can go one of two ways...taste and \"feel\" or...accuracy. \u00a0I've seen red syrup and we all know that it represents blood but doesn't look like it. \u00a0These things that I used, they really added up to the look. \u00a0Maybe not the sprinkles...but I had to throw something pretty in there. haha. \u00a0And the bonus is that it passed the taste-test.\nAfter I mixed the bloody concoction, I scooped it with a spoon into a baggie for piping into the brains when the chocolate was melted. \u00a0The container was still full of blood residue so I added some Mirin or rice wine and it held the consistency for the drippy blood that I wanted to drizzle with. \u00a0PERFECT! \u00a0You can use some other alcohol if you want. \u00a0You won't really be tasting it much, anyways. \u00a0It's just to decorate with. \u00a0:) \u00a0Then I poured my drippy blood into a ziploc to use it as the last step. \u00a0(Drizzle each brain lightly.) Step 4: Melt Chocolate & Add Color!. Okay, I may be one of the only people who use the microwave. \u00a0But it's easy. \u00a0I put the chocolate melts into the coffee cup, about 3/4 full. \u00a0Put it in the microwave and wait 20-30 seconds, pull it out and stir them. \u00a0They won't be melted, but you want to keep them moving. \u00a0Put it in again for another 15 seconds or so, pull them out... they should start to lose their shape. \u00a0You will see the edges melting away into blobs. \u00a0At this point, you want to mix really well. \u00a0Toss them around in the cup, get them moving. \u00a0If your chocolate starts to melt even more and you can't see the shapes anymore, don't put it back in the microwave.\nBut if they aren't melting, put them back in. \u00a0Another 10-15 seconds and pull them out, mix again, help them melt by moving them around and constantly mixing. \u00a0This will make your chocolate super smooth, not burnt and ready to color!\nGet TINY TINY TINY drops of the black coloring and put them in one at a time, mix into the chocolate really well. \u00a0Keep adding TINY bits of color until you get the result you want. \u00a0It's important not to make charcoal brains! \u00a0:) Step 5: Pouring Grey Matter!. Okay, I just used a spoon. \u00a0Once it was to the color I desired, I got a spoon full of chocolate, dropped a small\u00a0dollop\u00a0into the brain cavity and poked it down with the tip of the spoon. \u00a0You want to put less chocolate if you want to put things inside of your candy. \u00a0Just remember to make room, so that you can seal the top of it. \u00a0( Put 1/4 full of chocolate, then filling, then top it off with another small\u00a0dollop. \u00a0Use your spoon to smooth out the peak and you're done!\nFillings I used: \u00a0blood mixture, heath toffee crunchy candy stuff, marshmallows, sugared jelly candy. Step 6: Fridge!. Put your chocolates, carefully, onto a flat surface into your fridge and be patient. \u00a0If you take them out too early, the tops will have set, but the bottom of the mold won't be set. \u00a0One way is to feel the tips of the brains to see if they are cold from the outside of the mold.\nAfter 10-20 minutes, they should be done. \u00a0Mine just popped out really easily and I didn't use any spray in the mold or anything. \u00a0Rinse and clean out any leftover brain chunks in the mold, that way your next set gets the same impressions.\n*TIP* You can change the color of your chocolate each time you mold a new set, and put different fillings in them so that you know what color has what item inside. \u00a0Also, a coffee cup of chocolate pretty much takes up the whole mold, so it's easy to cycle them through, clean stuff up, let them chill and begin again. \u00a0 Step 7: Brain Sculpt!. Everyone makes mistakes! \u00a0I\u00a0over pour, you over-pour...that's life. \u00a0:) \u00a0So what you do, is take a knife that is too sharp to be using this close to your fingertips and try not to cut yourself open like I did. \u00a04 times. \u00a0:)\nBasically, you scrape the edges and the chocolate will shave off. \u00a0You can do this to the flat bottoms of the brains too, if they aren't level and you want them to be. \u00a0When you clean up your edges, you just need to run your fingertip around the edge and it will round and smooth it out with your natural body heat. \u00a0It's cool. \u00a0:) Step 8: Presentation!. Ways to present ---\nGift, for a friend, loved one, surprise, in a lunch, at a party, etc.\nThink about whether you just want to throw it in something, or if you want to make it elaborate, or if you need a platter, maybe you want a gift box...you can do this any way you want. \u00a0If it were for a party, I would probably make it up on a silver platter with TINY round shreds of lettuce with a brain on top of each piece and blood drizzled atop each of them.\nFor a lunch, just throw them into a ziploc with some drizzled blood and zip it up.\nMy idea was to put them into a Valentines Candy box. \u00a0I used cut up napkins to put under each brain, carefully. \u00a0If you use tissue, napkins, soft materials like this, make sure that you do it close to the presentation time because the napkins will absorb the blood and look sloppy. \u00a0Another great idea is fabric. \u00a0White fabric, cut into tiny pieces. \u00a0That would be really cool. \u00a0:) \u00a0Strong, and visually creepy.\nMost importantly, enjoy! \u00a0Grey chocolate will look the most accurate, but if you don't like white chocolate, do them in milk chocolate, or dark, or whatever you'd like. \u00a0I made these for the accuracy and gave them to my husband. \u00a0I don't like white chocolate and these brains look gross, so it just adds to the effect for me. LOL.\nThanks for reading, happy Zombie Awareness Month!", ["zombie-truffles_0", "zombie-truffles_1", "zombie-truffles_2", "zombie-truffles_3", "zombie-truffles_4", "zombie-truffles_5", "zombie-truffles_6", "zombie-truffles_7", "zombie-truffles_8"]] [40100, "Introduction: Easy Omelets. \n\tThis recipe is a way to make individual omelets and you can cook several omelets at once instead of making them one at a time. This recipe is ideal for kids that don't like certain ingredients or if you are having peope over for brunch you can set up an \"omelet bar\" and serve your guests 'made to order' omelets. This recipe is simple and virtually fool proof (if you can boil water you can make this omelet)\n\t\u00a0 Step 1: What You Will Need:. Large pot, tongs, cutting board, knife, ziploc bags (don't skimp on the bags for this recipe), bowls (one for each ingredient), whisk. Frying pan & spatula (if you have to precook bacon, sausage etc...)\n\u00a0\nINGREDIENTS:\nHere is where you can make each omelet to order.\nFor my omelets I used: Red bell pepper, green bell pepper, onion, sausage (cooked), cheese, and chives\n(you are free to use whatever ingredients you choose such as: bacon, ham, mushrooms, potatoes etc... )\n\u00a0\nTIP: Whenever using sausage, bacon, or ham make sure that the meats are fully cooked\nTIP: If you want cheese, it's best to wait until after your omelet is cooked and top it with cheese. I was told that they don't cook as well if cheese is mixed in but I've never actually tried it so I don't know for sure. Step 2: Let's Get Started. * Fill your pot up with water and set it on the stove to boil\n*Prepare your ingredients: dice your onions, peppers, ham, crumble bacon, grate cheese etc. and put each ingredient in it's own bowl\n*Crack open your eggs into a bowl (I typically use 2-3 eggs per omelet) add a little bit of milk or water, salt & pepper (if you desire) then scramble your eggs with a whisk. Step 3: Putting It All Together. *Open up your ziploc bag and I find it easier to set it in a cup or bowl just so the bag stands open and upright.\n*Have each person add whatever ingredients that they want in their omelet into their ziploc bag.\n*Pour your scrambled egg mixture in the bag on top of your ingredients.\n*Pull the ziploc bag out of the cup/bowl and before you seal it make sure to get as much of the air out of the bag as you can.\n*Seal your bag\n\u00a0TIP : I rest my ziploc bag against the edge of the counter just above the level of the ingredients then I put the top of the bag down on the counter and run my hand across it towards the top of the bag to remove any excess air then seal the bag tight. (see photo) Step 4: Time to Cook. *If you have larger ziploc bags (like the ones I used) Try to roll your bag up.\n*Once you have your omelets zipped up in your bags and your water is at a rolling boil drop your bags into the boiling water.\n*For a 2 egg omelet allow it to boil for 15 min. and for a 3 egg omelet allow it to boil for 17 min.\n*Once your omelets are done remove the bags from your boiling water with tongs. (I usually remove them and set them into an empty bowl).\n*Unzip your bags and your omelet should slide out of the bag onto the plate easily.\n*Garnish with cheese and chives (If desired) and serve. ENJOY!", ["easy-omelets_0", "easy-omelets_1", "easy-omelets_2", "easy-omelets_3", "easy-omelets_4"]] [40101, "Introduction: Tangy Yogurt Cheese Spread. This is a very good spread made from yogurt. It is from Alton Brown's show, \"Good Eats\" on the\u00a0Food Network.\u00a0It has a tangy flavor, with the texture of a soft cream cheese. This spread is best on water crackers, but it works on any other cracker as well. It is a hit at parties and get-togethers. Step 1: Get These Things:. For this spread, you'll only need 5 total ingredients, 4 of which you will find in your kitchen already.\nThe first is a tub of plain yogurt. I like to use a whole milk yogurt, such as Mountain High. You'll need a quart of it (yes, I know that's a lot, but it reduces quite a bit). I found that 1 quart of plain yogurt weighs about 2 pounds. Yogurt is sold by weight in the bigger containers, so you can just use a 2lb tub of it, and it will be plenty. (at Safeway, that size tub sells for about $3)\nThe other 4 ingredients that you need (the ones you should already have in your kitchen) are:\n-1 1/2 tsp ground cumin\n-2 Tbsp parsley (you can either use fresh or dried for this, it doesnt matter)\n-1 tsp salt\n-1/2 tsp black pepper\nIn terms of tools, you just need a colander, a bowl that the colander will fit into nicely, and cheesecloth. I found my cheesecloth at Fred Meyer, sold in a package in the cooking utensils area, sold for about $4. Step 2: Assembling the Pieces. The way this spread is made is by essentially squeezing out all of the whey from the yogurt. As Alton Brown said on his show, the main difference between\u00a0cheese and yogurt is that cheese has had the whey taken out of it; yogurt has not. Draining the whey from the yogurt makes it thicker, much like a soft cream cheese.\nThe first thing to do is to set up the draining system (this part is very easy). Put the colander on top of the bowl, so that it rests with most of the colander inside the bowl. Now line the colander with the cheesecloth.\n*NOTE*: if you bought the same cheesecloth as I did, it comes in a long, narrow strip. Just fold the long strip in half, then in half again (lengthwise both times). With the second fold, you want to spread it out so that just an inch or so of it overlaps inside the colander.\nNext, mix the yogurt and spices together thoroughly, so that everything's smooth. You'll notice that when you open the yogurt, there is already liquid on top. This is the whey, which you'll mix right back into the yogurt, only to drain it later.\nOnce everything's mixed, pour the yogurt mixture into the cloth-lined colander. Fold the excess cheesecloth over the top of the mixture, so that it is covered completely. To speed up the whey's separation, put a plate on top of the package, and then put some weight on that (a can of vegetables works well. The plate is to distribute the weight evenly across the yogurt. Without this weight, the process could take up to 2 days). Stick the entire assembly in the fridge to rest and drain overnight. Step 3: Check It Out!. Because of the mixing, you will not have seen anything draining when you first put it in the fridge. However, when you go and open up the fridge the next morning, check inside the bowl. There should be a fair amount of liquid inside. Unwrap the cheesecloth, and you'll notice that it has turned much thicker. This is the yogurt cheese. It is fairly soft, just a bit softer than cream cheese (like if you had left cream cheese out on the counter for a few hours).\nThis cheese is very good on crackers at parties. is is very tasty, and slightly tangy.\nEnjoy it!\nIf you want to present it, you can put it on a platter (it will flatten out) and put a ring of crackers around it (like I did). It looks good with some parsley sprinkled on top.\nThere are alternatives to the spices you put in the cheese. I found that it tastes very good with sliced pimentos instead of the parsley. Feel free to experiment with different combinations!\nFeel free to ask if you have any questions.", ["tangy-yogurt-cheese-spread_0", "tangy-yogurt-cheese-spread_1", "tangy-yogurt-cheese-spread_2", "tangy-yogurt-cheese-spread_3"]] [40102, "Introduction: How to Make Cauliflower and Potatoes (Aloo Gobi). Aloo Gobi is a very popular vegan Punjabi dish. It's almost always included on every Indian restaurant menu. I have added red, orange and green bell peppers as well as cashews to the traditional recipe to make it more colourful and nutritious. It goes very well with rice, quinoa, plain yogurt and makes for a completely balanced meal suited to a gluten free vegan diet.It is an exceptionally flavourful dish which is also quick and easy to make!Online Cooking Classes: Spice Inspired Kitchen: Indian Cuisine 101 For Vegetarian Food LoversServings: 4 Prep Time: 15 minutes Cook Time: 30 minutesReady In: 45 minutes Ingredients1 small cauliflower, cut into florets1 1/2 to 2 large bell peppers in different colours, cut into 1.5 inch pieces2 medium potatoes, cubed into approx 1 inch pieces 1 large onion, chopped 4 - 5 cloves of garlic, minced 1 piece of ginger, approx 1 Tbs minced 1 large or 2 medium tomatoes, chopped 1 piece of fresh turmeric, approx 1 Tbs minced; or 1 tsp ground 3 Tbs olive oil 2 tsp cumin seeds 1 1/2 tsp salt 1/2 tsp cayenne or hot ground chilli powder (optional) 1 Tbs whole coriander seeds, crushed; or 2 tsp ground coriander Handful of fresh cilantro, chopped 1/2 cup cashews Step 1: Preparing the Masala. Toast the cumin seeds in a large saucepan on medium high heat for about 1 minute to bring out their nutty flavour. Add olive oil, cook for another minute. Add chopped garlic and ginger, cooking it for 1 to 2 minutes before adding the onion. Cover and cook the onion mixture for about 5 minutes, stirring once or twice in between until it turn slightly golden brown. If using fresh turmeric, add it now. Ground turmeric can be added with the rest of the spices later. Add chopped tomatoes to the onion mixture and cook for a few minutes until tomatoes soften and start blending in. Now add potatoes and mix well; cover the pot and allow potatoes to cook for 3 to 4 minutes so they will soften slightly before adding the vegetables. You can add a bit of water if the mixture starts sticking to the bottom of the pan. Step 2: Adding the Vegetables. Add cauliflower, peppers and all the spices (crushed or ground coriander, cayenne, salt, ground turmeric). Mix everything really well. Cover and allow the vegetables to cook for another 12 to 15 minutes, stirring a couple of times in between, until the cauliflower is softened but doesn't break when stirring. Step 3: Adding Cashews and Cilantro. Once the vegetables are almost cooked, add cashews and cilantro. Gently stir, making sure the cauliflower doesn't break. Remove from heat. Serve hot. Leftovers can be stored in the fridge for 2 to 3 days. Note You can also make this dish without potatoes. Just omit the step relating to potatoes and add all other vegetables once the tomatoes are cooked. You may also want to reduce the salt by 1/4 or 1/2 teaspoon.You can see more of our videos on my Global Vegetarian Youtube Channel or visit Global Vegetarian website with many more original vegetarian recipes.", ["how-to-make-cauliflower-and-potatoes-aloo-gobi_0", "how-to-make-cauliflower-and-potatoes-aloo-gobi_1", "how-to-make-cauliflower-and-potatoes-aloo-gobi_2", "how-to-make-cauliflower-and-potatoes-aloo-gobi_3"]] [40103, "Introduction: Vegan French Apple Pie. I \"veganized\" a classic French apple pie recipe eliminating eggs and butter and cream, and using instead \"noeggs\", margarine and vegan cream (you could also use silked tofu).These are the ingredients for the shortcrust:100gr of almonds1 and a half cup of whole wheat flour2 spoons of muscovado brown sugar125gr of margarinesome spoons of cold waterThese are the ingredients for the filling:2 or 3 apple (I prefer using cox's orange pipping but you can use whatever kind you wish)1 packet of \"noegg\"2 spoons of whole wheat flour1 packet of vegan sweet cream1 packet of vanilla flavor1 fourth cup of powdered sugar1 tea spoon of powdered cinnamon (you could use less than a tea spoon if you prefer)the juice of 1 lemonFor the tools you will need:Round cake pan with a diameter of 24 cmBaking paperKnifeMixerKneaderScaleTimerRolling pinWrap or plastic bagMeasuring cupWhisk or electric whisk Step 1: Shortcrust Pastry. First of all cut-up all the almonds in the mixer, then in the kneader put together almonds, margarine, sugar, whole wheat flour, and while kneading add some spoon of cold water till you obtain a compact and smooth dough, then put it in a plastic bag in the fridge for 30 minutes. Step 2: Filling Part 1. Peel the apples and cut them in slices, squeeze a lemon then put the juice on the apple slices to prevent oxidation.Meanwhile start the oven at 210 celsius degrees. Step 3: Baking Part 1. Take out of the fridge the shortcrust and cut two sheets of baking paper put one sheet on a table then put the shortcrust and the other sheet: now with your hands flatten a bit the dough and proceed with the rolling pin till you obtain a shortcrust sheet that fit your baking pan, in this way you don't mess with the dough and it is much faster and precise to obtain a good shortcrust; peel of the upper sheet of paper an put the shortcrust with the lower sheet of paper in the backing pan covering it entirely.Then put on the shortcrust the apple slices and cover them with powdered sugar and powdered cinnamon and put it in the oven for 30 minutes in the lowest level. Step 4: Filling Part 2. Dissolve the \"noeggs\" powder in some water, meanwhile whisk the cream and add it vanilla flavor, whole wheat flour and the hydrated \"noeggs\". Step 5: Baking Part 2. Take out of the oven the pan and lower the temperature to 150 Celsius degrees.Put the remaining filling on the apple slices and flatten the surface, then put again the pan in the oven for 1 hour. Step 6: Warming Down. At the end of the baking take the pan out of the oven and take the pie out of the pan and let it warm down. Step 7: Eat It. When the pie become colder you can cut some slices and eat them, but I kindly suggest you to wait till the next day: the pie will have time to become more compact and will taste much better.I hope you'll like it.", ["vegan-french-apple-pie_0", "vegan-french-apple-pie_1", "vegan-french-apple-pie_2", "vegan-french-apple-pie_3", "vegan-french-apple-pie_4", "vegan-french-apple-pie_5", "vegan-french-apple-pie_6", "vegan-french-apple-pie_7"]] [40104, "Introduction: Skull Cake With Hovering Beer Can, or More Accurately a \u201cSkoll\u201d Cake!. This cake was made as a Birthday Cake for a Swedish friend who had told us about the Swedish \u201cSkoll\u201d toast. She explained that it originated from the Viking habit of drinking from the skulls of their vanquished foes! Hence forth at any gathering she attends we always make a \"Skoll\" toast! So naturally, this seemed like the obvious choice of cake to make for her. Step 1: Bake!. I wanted to make the cake approximately life size, so made it a three layer cake to get the height. Bake your cake according to your favourite recipes! I chose to make a chocolate sponge sandwiched between layers of coconut sponge. While the cake is baking, find reference for the skull on the internet, I recommend a side and front view. Step 2: Stack and Begin to Whittle!. Stack the layers together and fill with your favourite cake filling! I made a chocolate mascarpone filling.Put filling between the layers of cake but not too deep as a thicker filling runs the risk of shifting and distorting.Using a sharp long knife cut vertically down from the top of the stack to cut out the shape of the skull, remember that you need to allow for the widest parts of the skull, the sides, the brows, the top of the nose and front of the top jaw. Step 3: Filling, Chilling and More Whittling!. Cover with plastic wrap and put the cake in the fridge for 30 minutes to chill, this will make the carving far easier!When the cake is chilled, begin to carve. Go slowly using a sharp knife, I find a sharp serrated knife works well.Take your time and carve the forms of the skull, I started at the top, carving away the round shape of the top of the skull, and then began to round off the sides and back. Be sure to frequently check your reference, seeing what needs to come off next and slowly move toward the shape you want. Step 4: More Carving.. Carve out the slope of the brow, slowly refining the shapes. Again, be sure not to rush or try to take away too much cake at once. You can see from the mess that I am shaving off very small amounts at a time!If the cake becomes a little too crumbly to carve easily, return it to the fridge for another 20 minutes to firm it up.Continue to cut away the cake until you have a skull shape.Now cut off the top of the skull, and set it aside. Step 5: Carving the Eyes and Nose. Carve the eye and nose holes, again go slowly, refer to your reference. Remember the icing will go on top, so you need it to be slightly smaller than life in order to get the proportions right after the icing has been added. Step 6: Icing. I confess I bought ready made fondant icing to cover the cake, It is easy to use and saves al lot of time!Roll out thin disks of fondant icing about 3 inches in diameter and almost as thin as you can. brush on some jam (I used apricot jam) coating the eye and nose cavities and then press the icing into the cavities, (the jam helps the icing to stick to the cake)Carve out a small area of the top of the skull to form the base of the 'bowl' of the skull. and coat with jam.Cover with a disk of icing, approximately 8 inches in diameter, pressing it firmly into the shape of the 'bowl' and trim the excess off the sides. Step 7: Drape Icing Over the Whole Cake.. Roll out a larger disk of icing, approximately 14 inches in diameter, and as thin as you can, while still being able to support its weight without tearing. Lay it over the whole cake. Step 8: Modelling Details. With the icing draped over the cake press the icing into the forms of the skull cake. Expect the icing to tear as you press it into the eyes and nose, (which is why I put some in these areas first!) You can use your finger to smooth the joins. With standard modelling tools or a teaspoon handle if you don't have them, start working details into the icing. Be sure to refer to your reference for the details. observe where the bones of the skull have knitted together forming the characteristic cracks, and using a toothpick, score the icing to simulate them.For the check bones, I rolled out a thin tube of icing and connected it to the main body of the skull, blending the join, You may need to have another small blob of icing support the cheek bone until it hardens.For the teeth, simply shape small blobs of icing into tooth shapes and press them into position. Step 9: Painting.. I allow a few hours for the icing to harden a little before I begin to paint the cake.I used an airbrush to carefully spray layers of colour to build up the shading. I used vodka to thin the colour, it works better than water as it evaporates faster and doesn't run.If you don't have an airbrush you can get powdered food colouring that you apply dry with a brush. You can get very effective results, and it is probably easier to control! Step 10: Putting the Cake Together. I added a rim to the top of the cake. I thought it made it look a little more medieval! Step 11: Making the Floating Can.. I put an apple into an old plastic container to act as a counterweight to the can. Put the wood skewer through the top and into the apple.Drill a hole in the empty beer can, just under the rim and place the can onto the skewer to test it's position and balance. Step 12: Making the 'beer'. I used caramelised sugar to simulate the beer pouring out of the can,Take about 100g of caster sugar and put it in a shallow frying pan and leave it on the heat until it begins to melt. When the sugar is completely liquid, and a golden brown colour, remove the can and skewer from the plastic container (and apple) Pour a little of the molten sugar into the can. Warning! Extreme caution should be take when working with molten sugar! Use oven gloves! Step 13: Fishing the 'pouring' Beer!. Using an oven glove to hold the now hot can, tilt it and re-insert the skewer into the container and apple, now carefully tip the whole assembly, place the container flat on the counter. The molten sugar will pour out over the skewer, support the can (with your oven glove still on!) so that all the sugar is drained from the can, leaving just enough to help support the connection of the can to the skewer once it hardens!With the can now hovering, continue to dribble molten sugar down the skewer with a spoon, until the 'beer' looks the way you want it to!when the sugar has completely cooled, carefully break away the excess from the bottom, and remove the skewer from the apple and the plastic container. At this point I refrigerated the cake until it was time to take it to the party! Step 14: Assemble Your Cake!. I used whipped cream to fill the 'bowl' of the cake to simulate the foaming beer. Slide the skewer into the cake at the angle that make the can look like it is pouring into the cake!Et voila!", ["skull-cake-with-hovering-beer-can-or-more-accurate_0", "skull-cake-with-hovering-beer-can-or-more-accurate_1", "skull-cake-with-hovering-beer-can-or-more-accurate_2", "skull-cake-with-hovering-beer-can-or-more-accurate_3", "skull-cake-with-hovering-beer-can-or-more-accurate_4", "skull-cake-with-hovering-beer-can-or-more-accurate_5", "skull-cake-with-hovering-beer-can-or-more-accurate_6", "skull-cake-with-hovering-beer-can-or-more-accurate_7", "skull-cake-with-hovering-beer-can-or-more-accurate_8", "skull-cake-with-hovering-beer-can-or-more-accurate_9", "skull-cake-with-hovering-beer-can-or-more-accurate_10", "skull-cake-with-hovering-beer-can-or-more-accurate_11", "skull-cake-with-hovering-beer-can-or-more-accurate_12", "skull-cake-with-hovering-beer-can-or-more-accurate_13", "skull-cake-with-hovering-beer-can-or-more-accurate_14"]] [40105, "Introduction: Mario's Power-up Dish. I started this with one mission: to bring a game power up into real life. With that in mind, I started going through my memory for different games, and decided to go with Mario Bros. So you got your mushrooms, flowers and etc, but I didn't want to make food LOOK like it, but actually use the SAME ingredient as the power ups.\u00a0\nAnd thus, I'll be cooking the red, 1up, and poison mushroom with REAL mushrooms, and the fire flower with REAL flowers (artichoke). Artichoke actually is the flower of the plant.\u00a0\nThe dish is consisted of:\n- marinated artichoke stuffed with hot italian sausage mix (fire flower)\n- fried mushroom with basic tomato sauce (red mushroom)\n- fried mushroom with creamy spinach sauce (1up mushroom)\n- fried mushroom with cuttlefish ink sauce (poison mushroom) Step 1: Prep Time. This is going to be pretty intense to make so this is the schedule:\n1. marinate artichoke\n2. prepare stuffing\n3. prepare sauces\n4. cook artichoke\n5. fry mushrooms\n6. bake artichoke\n7. put the dish together\nI'll list the ingredients as we go, so I would suggest reading through the instructions before starting. Step 2: Marinate Artichoke. - 1 small beet\n- half a lemon\n- 2 baby artichoke\n- a little water\n- a blender\n- a plastic bag\n1. peal the beet and cut it into smaller pieces, just to help out with the blending\n2. add the cut up beets and juice of half a lemon into a blender, and blend till smooth\n3. prepare the artichoke: cut the stem off, cut the top 1/2\" off, snip the tips of the \"pedal\", and cut the whole artichoke in half\n4. mix the blended beet and artichokes and keep it in a plastic bag\n5. keep it in the fridge and let the artichoke soak up the color, we'll come back to it later Step 3: Prepare Stuffing. - 1 hot italian sausage\n- 1 small onion\n- 1/4 jalapeno or any hot chili\n- pinch of cayenne pepper\n- salt and pepper to taste\n- small pan\n1. chop up the onion, and save half for making the sauce later\n2. cut your choice of chili into small pieces\n3. take the sausage out of its casing, and split it to smaller pieces (it gets easier when it's cooked)\n4. cook sausage in medium heat with a tinytiny amount of oil. the sausage will give off some oil too\n5. add the chopped onion when the meat browns\n6. add the chili when the onion changes orangey-red\n7. sprinkle some cayenne pepper, salt, and pepper and toss it around\n8. take it off the heat, and let it sit in pan for later Step 4: Prepare Sauces. Tomato sauce (red)\n- 1/4 cup tomato sauce\n- 1/4 onion, chopped\n- 1 tsp of chopped garlic\n- pinch of salt and pepper\n- small pot\n1. heat everything, that's it\n2. keep it warm for later\nCreamy Spinach sauce (green)\n- a handful of spinach\n- 1/4 cup milk\n- 2 tb spoon of parmesan cheese\n- pinch of salt and pepper\n- small pot\n- a blender\n1. blanch the spinach for a minute in boiling water, drench the water out\n2. add spinach into the small pot with other ingredients, bring it to a boil\n3. once the mixture boils, move it to a blender, blend till smooth\n4. keep it warm for later\nCuttlefish ink sauce (black)\n- 1 can of cuttlefish in ink (it's already in a tomato based sauce, good enough for me)\n- 1/4 onion, chopped\n- pinch of salt and pepper\n- small pot\n1. heat everything in the pot\n2. keep it warm for later Step 5: Cook Artichoke. - marinated artichokes\n- 1 cup water\n- pinch of dried thyme\n- pinch of dried rosemary\n- medium pot\n1. add everything into a pot and bring it to a boil\n2. once boiling, bring heat down to medium low and cook for 30min with lid on Step 6: Fry Mushrooms. - 9 white mushrooms WITH STEMS ON\n- 1 egg, beaten\n- 1/2 cup italian bread crumb\n- enough oil for frying\n-small pot, or fryer\n1. while the artichoke is cooking, prepare mushrooms,\n2. wipe mushrooms clean\n3. coat mushroom with egg wash, then coat it with bread crumb\n4. for extra crisp, repeat the egg wash and bread crumb only for the mushroom cap\n5. once the oil is heated on medium low heat, drop in mushrooms top first so that the stem is sticking up\n6. fry till golden, flip the mushroom upside down\n7. fry till golden, let it rest on paper towel for later Step 7: Bake Artichoke. - cooked artichokes\n- cooked italian sausage stuffing\n- beaten egg if any left, totally optional\n- bread crumbs, totally optional\n- an oven\n- cooking foil, or any baking dish\n1. pull out the now red artichokes and chill to the touch\n2. preheat oven to 350F degree\n3. rinse the artichoke quick in warm water to wash away the blended beets\n4. using a spoon, scoop out the 'heart', save the 'heart' for later\n5. stuff the cavity with the cooked sausage\n6. brush the top with egg wash, totally optional\n7. sprinkle bread crumbs on top, totally optional again\n8. place the stuffed artichokes on foil, and bake it in the oven for 15mins Step 8: Put the Dish Together. 1. place the baked stuffed artichoke on plate\n2. split the carved out artichoke 'heart' in two, dip it in the green sauce, and plate it as the leaves of the fire flower\n3. take the fried mushroom, and coat the cap with a sauce\n4. plate it, and you are ready to grow, lose a life, gain a life, and be able to throw fire balls\nThere are so many different variations you could do to this recipe. Pesto sauce would make more sense for the green sauce, I just didn't have the ingredients, squash blossom instead of artichoke, and so on.\u00a0\nI hope this inspired you guys for a geeky feast!\nEnjoy!", ["dish-fit-for-a-king-of-plumbers_0", "dish-fit-for-a-king-of-plumbers_2", "dish-fit-for-a-king-of-plumbers_3", "dish-fit-for-a-king-of-plumbers_4", "dish-fit-for-a-king-of-plumbers_5", "dish-fit-for-a-king-of-plumbers_6", "dish-fit-for-a-king-of-plumbers_7", "dish-fit-for-a-king-of-plumbers_8"]] [40106, "Introduction: Old Fashioned Glazed Chocolate Donuts (gluten Free). Of all the recipes I have ever created, I am most proud of this one!\u00a0\u00a0 I worked on it for a such a long\u00a0time, and it is pretty much the perfect baked donut.\u00a0\u00a0\u00a0 I dare someone to eat this and be able to tell what it is made of and whether or not it is gluten free (which it is, of course).\u00a0 They are perfectly moist\u00a0and taste like something your great grandmother would have made 50 years ago.\u00a0 The donuts on their own taste great, but the glaze is unreal.\u00a0 Its so thick and rich that it doesn't disappear into the donut, it sits on top and makes a nice sugary crust.\u00a0 These are easy to make and seriously delicious.\u00a0 I apologize in advance for how many of these you will eat as you stand at the counter gazing lovingly at them :)Ingredients(makes 12 donuts):For the Donuts: 6 eggs 1 cup cooked mashed sweet potato\u00a0 \u00a0(leftovers work well here) 3/4 cup certified gluten free oat flour\u00a0 \u00a0(I make my own in the food processor using rolled oats) 1/2 cup butter (1 stick) 1/4 cup coconut oil (plus a bit more for greasing your pans) 1/4 cup unsweetened cocoa powder 3/4 cup bittersweet chocolate chips 1/3 cup brown sugar 1 Tablespoon pure vanilla extract 1 teaspoon baking soda Dash sea saltFor the Glaze: 1 Tablespoon coconut oil 4 Tablespoons butter 1 teaspoon pure vanilla extract 2 Tablespoons heavy cream 1 cup powdered sugarInstructions: 1.\u00a0\u00a0 Preheat your oven to 350 degrees F. 2.\u00a0 Melt the stick of butter with the 1/4 cup coconut oil.\u00a0\u00a0 Add in the 3/4 cup of chocolate chips to melt them.\u00a0 Stir until they are completely melted, then remove from heat and let cool slightly. 3.\u00a0 Using the paddle attachment of your stand mixer, mix the eggs, vanilla\u00a0and mashed sweet potato on low.\u00a0 Add in the oat flour, baking soda, salt, cocoa,\u00a0 and brown sugar.\u00a0 Mix until nicely combined.\u00a0\u00a0 Slowly pour in the melted butter/chocolate mixture and mix on medium speed until your batter is completely smooth. 4.\u00a0 Melt a few tablespoons of coconut oil and use a pastry brush to coat the entire surface of your donut pans with melted coconut oil.\u00a0 This will help the donuts to not stick and remove easily when they are done baking. 5.\u00a0 Fill your donut pans with the batter.\u00a0 I fill mine up to the top and I use two donut pans, for a total of 12 donuts. 6.\u00a0\u00a0 Bake for 15 minutes.\u00a0 Let cool for 5 minutes in the pans, then using a fork, gently remove the donuts from the pan to cool on a wire cooling rack.\u00a0 Let cool completely before glazing. 7.\u00a0 While the donuts are cooling, make your glaze.\u00a0\u00a0 In a small sauce pan on the stove top over low-medium heat, melt the butter and coconut oil.\u00a0 Stir in the vanilla, cream\u00a0and the powdered sugar.\u00a0\u00a0 Whisk it constantly so it doesn't burn, and to break up any lumps of powdered sugar.\u00a0\u00a0 When the sugar is completely dissolved, remove the pan from heat.\u00a0\u00a0 Pour the glaze into another small bowl (just a bit wider than the donut).\u00a0 Let the glaze cool for a few minutes before attempting to glaze the donuts...you will burn yourself if you try immediately (like I did).\u00a0 Dip the donuts (upside down) into the glaze and return to the wire cooling rack to harden.\u00a0 8.\u00a0 Eat immediately, or let them sit for a while.\u00a0\u00a0 These will keep nicely for quite a few hours on the wire cooling rack.\u00a0 I store them in an airtight glass container in the fridge. Makes 12 donuts.Notes:\u00a0 This recipe was inspired by a book called \"The Donut Chef\" by Bob Staake.\u00a0\u00a0 My son LOVES this book, and is very curious about donuts.\u00a0\u00a0 Since there\u00a0are no organic gluten-free donut shops around (that I know of), I figured I better learn how to make some delicious homemade donuts for us!\u00a0\u00a0 My son chose chocolate for the flavor, and I threw in the sweet potato because I can't get him to eat it plain, so I've taken to hiding it in things.\u00a0 You honestly can't taste it at all!\u00a0 I don't make these all the time, but for a special occasion they are a nice treat :) *If you don't have a donut pan and really want to try these, you can also make these in muffin form (just to get an idea of the taste).\u00a0\u00a0 Use paper baking cups in a muffin tin and bake for about 20-23 minutes...until they are completely set in the middle.\u00a0\u00a0 Dip the muffin in the glaze like you are frosting a cupcake.", ["old-fashioned-glazed-chocolate-donuts-gluten-free_0"]] [40107, "Introduction: Timeshifting Food \u2013 Cashew Chicken Curry With Wild and Brown Rice. Let\u2019s do the time shift again, with apologies to The Rocky Horror Picture Show.Dinner for two? No problem. Thaw a pre-made pack of Wild and Brown Rice in the refrigerator (1 \u2013 2 days). Heat S&B mild golden curry and add cubed pre-cooked chicken. Heat and plate the Wild and Brown Rice. Cover with the curry and top with cashew pieces. Serve with a steamed vegetable, like cauliflower sprinkled with shredded Parmesan cheese.I use an older Panasonic microwave for cooking. It works well when cooking for two. Step 1: Timeshifting Cauliflower. Edit 2016-02-27 -----------------------------------------------------------------------------Note: Finally found a good cauliflower and added four pictures. --------------------------------------------------------------------------------------- End editCauliflower really doesn\u2019t lend itself much time shifting. Sometimes they won\u2019t even last a week before developing brown patches. I get the best shelf life by washing them in a baking soda and surfactant wash, cutting them into major florets, and storing them in the refrigerator in a plastic container with a loose foil lid. Pick cauliflowers that are solid, white (without yellowing or brown patches), and with firm leaves. Limp leaves are a sure giveaway that the cauliflower isn\u2019t fresh. I haven\u2019t tried the green or orange versions.1. Wash, rise, and reduce the cauliflower to large florets.2. Depending on the size of the floret, cut it into bite-sized pieces. Place in a 2-quart glass measure, spritz with water, and cover. 3. Microwave on High (9-1/2 minutes in my microwave). 4. Drain, \u201cplate\u201d, sprinkle with Parmesan, and serve.Note: Use a sprayer filled with water to wet vegetables for steaming in the microwave. The smaller size of the droplets is more likely to be converted to steam.Note: Use Chinet paper lunch plates (8-3/4-inches) as lids. They are sturdy enough to hold the contents when draining. Step 2: Timeshifting Chicken. A single breast is enough for this recipe but I normally cook several so they can be used in chicken wraps.Ingredients1 chicken breastOlive oilSalt and pepperMake1. Line a pan with foil.2. Coat the chicken breast(s) with olive oil. Salt and pepper to taste.3. Cook at 375 degrees F for 23 minutes. For the Breville oven, use the middle rack, \u201cBake\u201d setting , 375 degrees F, and 23 minutes.4. Cool and place in quart Ziploc bags. From the refrigerator, cube before use. From the freezer, cube before freezing and thaw before use.Note: I buy the breasts in bulk at the big box store, portion them in pairs in quart freezer Ziploc bags, and freeze them. They get thawed in the refrigerator as needed. Step 3: Timeshifting Wild and Brown Rice. This is really simple and you can be doing other things while it cooks, which is good because it takes nearly an hour to cook. Then you can freeze it for when you need it. When thawed, it only takes four minutes in the microwave to reheat. I usually make several batches.Ingredients1/4 cup wild rice (57 grams)Fat 1/2 cup brown rice (115 grams)2-1/2 cups water1/2 teaspoon salt1 teaspoon olive oilMake1. Measure all ingredients into a 2-quart glass measure. Cover with a Chinet paper lunch plate (8-3/4-inches).2. Microwave on High for 8 minutes. Then microwave on Medium for 40 minutes. Remove and let sit for 5 minutes. Stir.3. Let sit, covered, for about 30 minutes to cool enough to put into a 1-gallon Ziploc freezer bag. 4. Put it in the refrigerator overnight, not the freezer. Don\u2019t skip this step; you may end up with clumpy rice. Then put it in the freezer.Use1. Thaw a pack of wild and brown rice in the refrigerator (1 \u2013 2 days). 2. Pour into a 2-quart glass measure. Microwave on High for two minutes, stir, and on High for two more minutes. Serve.Note: The frozen Wild and Brown Rice can be thawed on a microwave's defrost setting, although letting the refrigerator do it is much easier. You can start it in the bag and defrost it just long enough to break up the rice. Overheat it and you run the risk of melting the bag. Step 4: Timeshifting Cashew Curry Chicken With Wild and Brown Rice. CAUTION: After heating the water, drop a single piece of curry into the water. It is eruptive when the whole pot boils at once. It is entertaining but keep your hands away from the steam and boiling water. Even an Ove Glove won\u2019t protect you from boiling water and steam.For the 8.4 oz (240 g) S&B Golden Curry, MildIngredients3/4 cup diced cooked chicken (1 breast) 1-3/4 cups water1 Tablespoons olive oil1/2 tray S&B Golden Curry, Mild (2 squares)CashewsMake1. Pour the Wild and Brown Rice into a 2-quart glass measure and cover.2. Cube the chicken and the curry.3. In another 2-quart glass measure, combine water and oil. Microwave covered on High for 6 minutes. CAUTION: After heating the water, drop a single piece of curry into the water. It is eruptive when the whole pot boils at once. It is entertaining but keep your hands away from the steam and boiling water. Even an Ove Glove won\u2019t protect you from boiling water and steam.3. Drop one piece of curry into the water. After it erupts, add the remaining curry. Stir until completely dissolved.4. Microwave uncovered on High for 2 minutes. Stir. Microwave uncovered on High for 2 minutes. Add chicken and stir. Microwave uncovered on High for 2 minutes. Stir. Microwave uncovered on High for 2 minutes. Remove from the microwave.5. Microwave the Wild and Brown Rice covered on High for 2 minutes. Stir. Microwave covered on High for 2 minutes. 6. Plate the Wild and Brown Rice, spoon the Curry Chicken over the rice, and top with cashews. 7. ServeNote: S&B Curry comes in 3.5 oz / 100 gram and 8.4 oz / 240gram boxesNote: For the 3.5 oz / 100 gram box of S&B curry, use 1-1/4 cups water and 1/2 box of S&B Golden Curry, Mild", ["timeshifting-food-cashew-chicken-curry-with-wild-a_0", "timeshifting-food-cashew-chicken-curry-with-wild-a_1", "timeshifting-food-cashew-chicken-curry-with-wild-a_2", "timeshifting-food-cashew-chicken-curry-with-wild-a_3", "timeshifting-food-cashew-chicken-curry-with-wild-a_4"]] [40108, "Introduction: Potato Carrot Soup With Celery, Leek, Parsley and Meatballs Recipe. Ingredients:1000g potatoes1000g carrots500g minced meat500g celery500g leek3 onions1 egg50g parsley50g breadcrumbssalt, pepper, paprika & vegetable broth Step 1: Preparation. Peel the onions and quarter them. Cut the carrots and the leek in slices. Peel the potatoes and the celery and cut them into pieces. Give a bit oil in a large pot and fry the onions for a few minutes. Add the carrots and stir a few minutes. Add the potato-pieces and stir again. Now add the vegetable broth and cover the pot till it is cooking.Give the celery and the leek to it and cover the pot again. Step 2: Meatballs. Give the egg to the meat. Scatter salt, pepper, paprika & breadcrumbs to it and mix everything together. Form meatballs out of this mix. Step 3: Finish. Place the meatballs in the pot and turn down the heat. Let it relax for about 30 minutes. Add chopped parsley and stir a minute. Now it is ready to grab a portion and enjoy. Look at my other work. https://www.youtube.com/user/bernokolo", ["potato-carrot-soup-with-celery-leek-parsley-and-me_0", "potato-carrot-soup-with-celery-leek-parsley-and-me_1", "potato-carrot-soup-with-celery-leek-parsley-and-me_2", "potato-carrot-soup-with-celery-leek-parsley-and-me_3"]] [40109, "Introduction: Crazy Heart !. Standing in the kitchen and wondering what to prepare..... Opening the fridge door and staring at it for 5 min... opening all the drawers and again staring for another 10 min.... led to the invention of a new recipe.\u00a0 My experiment was a success when my family gave me thumbs up for it. Though i did make it a couple of more times, with minor changes for my satisfaction. I usually do enjoy experimenting a lot now a days and most of the time they do turn out to be gud. so here's one of that. Please try it out and let me know...how u find it... Preparation time: 15 min Cooking time:10 min Step 1: Ingredients & Supplies !. Ingredients: 1) Milk \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0: 1 Cup 2) Corn Flour \u00a0 \u00a0 \u00a0 \u00a0 \u00a0: 1 table spoon 3) Spaghetti \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0: 15-20 strands 4) Carrot \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0: 1 medium. 5) French Beans \u00a0 : 7-8 pieces 6) Green Pepper \u00a0 : 1/2 medium 7) Chili flakes \u00a0 \u00a0 \u00a0 \u00a0: 3/4 tspn 8) Oregano \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0: 1/2 tspn 9) Black pepper powder : 1/2 tspn 10) Salt \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0: to taste 11) Oil \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0: to saute Supplies: 1) Shallow frying pan ( more like something to saute) & spatula 2) A Hand Chopper 3) Knife 4) a non stick pot Step 2: Getting It All Ready !!. Take the carrot, french beans & green pepper and cut it into medium side pieces. Using a chopper, cut them into tiny pieces. do this process with each of them individually. Once done, add all of them in a mixing bowl and mix it all up !! leave it aside. Do the similar thing with spaghetti , but keep it aside. Do not mix it with others. Step 3: White Sauce !. Heat a non stick pan on medium flame, add milk and corn flour. Steer & Mix. Add Red chili flakes, Oregano, Black pepper powder & salt. Mix it up and keep on steering it slowly till the mixture starts to thicken. Let it get nice n thick. ( add more corn flour if thickness is not being achieved) This will be used as a binding agent. Remove it from the stove and add all the chopped veggies. Mix it good. Note: Do not add your veggies before the mixture thickens. as veggies tend to give out moisture and will not let the white sauce thicken ( i already got burnt trying it the other way round :( ) Let it cool. Step 4: Shape Them !. On a flat surface, spread the chopped spaghetti and spread it evenly. Once your mixture is cool enough, start shaping them. make them round or make hearts out of it( i like this shape best coz of the size)....u can even make it rectangular. But which ever you make...make it big. Cover them with spaghetti on all the sides, evenly. Step 5: Saute/ Shallow Fry. Heat oil in a flat pan, and slowly place each of them on the oil. Flip it when turns golden brown. Let it cook . Once its cooked on both the sides, place it on the butter paper on a plate in a slightly tilted fashion to drain of all the excess oil. Garnish , Serve with ketchup on side and start hogging.", ["crazy-heart-_0", "crazy-heart-_1", "crazy-heart-_2", "crazy-heart-_3", "crazy-heart-_4", "crazy-heart-_5"]] [40110, "Introduction: Spudnuts (Potato Doughnuts). \n\tI grew up in Idaho, and one thing you can get in Idaho, is Spudnuts. Spudnuts are much better than doughnuts.\u00a0\u00a0 In Idaho, a spud is a potato, and of course, homemade anything is the best.\u00a0 This recipe will make 2 dozen, 3 inch Spudnuts. Mine were over 3\u00bd inches so I didn\u2019t get so many.\u00a0\u00a0 Let\u2019s make Spudnuts. Step 1: . \n\tIngredients:\n\t\u00bd lb. russet potatoes, boiled, peeled and mashed (don\u2019t add butter or milk) (Learn how here:\u00a0 https://www.instructables.com/id/The-Easy-Way-to-Peel-Boiled-Potatoes/)\n\t\u00bc cup warm water\n\t1 package active dry yeast (2 teaspoons)\n\t\u00be cup warm milk (I used \u00be cup warm water and 1 Tbsp. powdered milk)\n\t\u00bc cup veg. oil (I used olive oil)\n\t\u00bc cup sugar\n\t1 egg\n\t\u00bd teaspoon salt\n\t3\u00bd-4 cups flour\n\tExtra oil for deep fat frying\n\tCooking spray (not shown)\n\tGlaze recipe:\n\t2\u00a0cups powdered sugar\n\t1 \u00bd tablespoons of water\n\t\u00bd teaspoon of vanilla Step 2: . \n\tEquipment:\n\tMeasuring cups\n\tMeasuring spoons\n\tBread mixer\n\tDoughnut cutter (not shown)\n\tRolling pin\n\tPan to fry in\n\tCooling racks\n\tForks or chopsticks (not shown)\n\tDish towel Step 3: . \n\tIn the bread mixer put the yeast in the warm water.\u00a0 Step 4: . \n\tAdd the mashed potatoes, Step 5: . \n\tmilk, Step 6: . \n\toil, Step 7: . \n\tsugar, Step 8: . \n\tegg and salt. Step 9: . \n\tAdd enough flour to form soft dough.\u00a0\u00a0 Step 10: . \n\tRemove from the bread mixer and place in a greased bowl, turning the dough once so that the top of the dough is greased.\u00a0 Cover with a towel and let rise until double, about 1 hour. Step 11: . \n\tWhile the dough rises, mix the glaze ingredients together until smooth and set aside until needed.\n\tPunch the dough down and let it rise again until double (this time about 30 minutes). Step 12: . \n\tPut the dough out on the cooking spray covered counter. Step 13: . \n\tUse the rolling pin to roll out the dough to about \u00bd\u201d thick.\u00a0 . Step 14: . \n\tCut out spudnuts with the doughnut cutter. Step 15: . \n\tHeat the oil to 375\u00b0.\u00a0 Fry doughnuts few at a time until one side is golden brown.\u00a0 Step 16: . \n\tThe chop stick makes it easy to flip the spudnuts over and fry the other side. Step 17: . \n\tLet as much oil as possible drip from the spudnut. Step 18: . \n\tand then put it in the glaze.\u00a0 Step 19: . \n\tRemove it from the glaze and place on the cooling rack to cool.\u00a0 Step 20: . \n\tYUM, reminds me of growing up in Idaho!\u00a0 ENJOY!", ["spudnuts-potato-doughnuts_0", "spudnuts-potato-doughnuts_1", "spudnuts-potato-doughnuts_2", "spudnuts-potato-doughnuts_3", "spudnuts-potato-doughnuts_4", "spudnuts-potato-doughnuts_5", "spudnuts-potato-doughnuts_6", "spudnuts-potato-doughnuts_7", "spudnuts-potato-doughnuts_8", "spudnuts-potato-doughnuts_9", "spudnuts-potato-doughnuts_10", "spudnuts-potato-doughnuts_11", "spudnuts-potato-doughnuts_12", "spudnuts-potato-doughnuts_13", "spudnuts-potato-doughnuts_14", "spudnuts-potato-doughnuts_15", "spudnuts-potato-doughnuts_16", "spudnuts-potato-doughnuts_17", "spudnuts-potato-doughnuts_18", "spudnuts-potato-doughnuts_19", "spudnuts-potato-doughnuts_20"]] [40111, "Introduction: Homebrew Root Beer!. Growing up, my dad was always brewing something. Most of the time his brew pot was full of brown ale or chocolate stout, but occasionally he would pull the step stool up to the counter and we would brew a batch of homemade root beer together. He kept the recipe short and simple (much like my attention span at the time) by working with a bottle of root beer extract and a basic brewing method combine the proper proportions of water, sugar, extract and yeast; bottle; and ferment. This was a far cry from many of his beer recipes, which took the better part of a day to make, but the resulting root beer did the trick for my youthful palate it was my absolute favorite drink. Now, I wouldn't call myself a root beer fanatic by any means I certainly don\u2019t drink as much of it as I used to but when I have a craving for a glass, I almost always go for the small-batch brands, which are packed with a lot more spice and rich flavor than those made by the larger cola companies. Maybe that\u2019s why, when I finally tasted some of my own root beer, I was disappointed with its relatively boring flavor. In all honesty, I really shouldn't have expected much from my root beer in the first place. After all, I had been relying on a bottle of grocery store extract for all of the flavor. Curious to see how to go about producing a respectable bottle of homemade root beer, I started researching various recipes. I figured it would be a challenge, but I quickly realized that while my initial recipe was almost effortless, making a batch from scratch didn't require that much effort either. It was time to get out the brew pot again. Step 1: Establish Roots. In the days before you could buy bottled root beer extract in just about any grocery store in America, the typical root beer recipe started by steeping sassafras root the primary source for the flavor that we recognize in root beer in hot water, then adding sugar and yeast, and allowing the mixture to ferment in bottles. To further enhance the flavor of the beer, additional root barks and twigs such as sarsaparilla, burdock, and birch were also added. While foraging in the woods for these ingredients was once standard practice and still not uncommon even today, I was happy to discover that I could instead find them neatly packaged and ready to use at my local home brew store. Step 2: Get Aromatic. Over time other aromatics were added to the brew pot to enhance the flavor of the root beer. Searching through various sources, it was not uncommon to find recipes calling for ingredients like licorice, vanilla, mint, ginger, citrus zest, cinnamon and the like. For my recipe I wanted to incorporate some of the traditional roots with a few interesting aromatics without creating a laundry list of ingredients that was a hassle to gather. Step 3: Water It. I decided to base my recipe off of 1 gallon of water, which was enough to keep my refrigerator stocked for a while and could be easily handled in a small kitchen I\u2019d leave the multi-gallon batches to the professionals. I preferred to use filtered water because my tap water at home was pretty metallic tasting. Step 4: Steep It. With 2 quarts of water in my saucepan, I then added my roots I chose a combination of sassafras and sarsaparilla along with some spearmint, star anise, ginger, and cinnamon for spice, and a vanilla bean for fragrance. After bringing the mixture to a boil, I covered the pot and allowed everything to steep for about 2 hours. Step 5: Sanitize It. With the root beer mixture off to the side, it was now time to start sanitizing my bottles and equipment. While homemade beverages are a highly unlikely source of food poisoning, any bacteria that do make it into a batch of homemade root beer can cause sour off-tastes and ruin the batch. For some, like my dad whose is a chemist by trade, the brewing area can imitate laboratory settings; for others, simply dunking their equipment in soapy water is sufficient. I tried to aim for the middle of the road. I washed all of my equipment in hot soapy water and then did my best to sanitize everything as well most importantly the bottles. I found that a simple 2-minute soak in a bleach solution (1 tablespoon of unscented chlorine bleach for every gallon of hot water) did the trick. Make sure to drain everything well, for at least 30 minutes. Step 6: Strain It. After 2 hours of steeping, the root beer mixture was ready to strain. At this point the liquid was more of a concentrate so I added the remaining 2 quarts of water to dilute the mixture along with the sugar. I could have started with all of the water in the beginning, but I found that adding half of the water at this stage helped to cool down the mixture quicker, which was necessary before adding the yeast. Granulated sugar would have worked just fine, but I tested several versions of this recipe with different types of sweeteners and found a combination of 1\u00bd cups brown sugar and \u00bd cup molasses was best. The darker color of these two ingredients also helped to achieve the signature look for the root beer. Step 7: Cool It. Before adding the yeast, I cooled the root beer mixture further to around 75 degrees. If the mixture was too hot, there was a chance that the yeast would die. Most recipes I found recommended ale yeast because it did not impart any flavors, though I also read recipes that called for regular active dry yeast. Since I was already at the home brew store to pick up my sassafras and sarsaparilla, grabbing some ale yeast was convenient and what I used in my recipe, though I am sure traditional yeast would have worked as well. Once I added the yeast, I allowed 15 minutes for proofing before I began bottling. Step 8: Bottle It. There are several tools out there for bottling batches of home-brewed beverages. However, I found that for a small batch like this, the easiest way to bottle was with a funnel and a ladle. I simply lined the bottles up, placed the funnel on top of the bottles, and ladled in the root beer mixture. I preferred 22-ounce glass bottles, though 1-litre plastic soda bottles and smaller glass bottles would work as well. To avoid any exploding bottles, I filled the bottles to within 2 inches of the top, leaving adequate room as pressure built up in the bottles. Step 9: Cap It. Depending on the types of bottles used, the capping procedure can change. For my glass bottles, I placed a metal cap on top of each bottle and secured it with a bottle capper. Once capped, the bottles needed to sit at room temperature (ideally 62 to 77 degrees) so that the yeast could begin to eat the sugars and carbonate the root beer. The carbonation time depends on the type of yeast used and the temperature of the room, though in general it takes between 36 and 72 hours. I found that 48 hours was an appropriate amount of time for my root beer, which was sitting in a 75-degree room. To check carbonation, I just opened a bottle and poured a glass. Step 10: Chill It. Once the carbonation was right, I placed all the bottles into the refrigerator and waited a couple days for the flavors to meld. Refrigerating the bottles also caused the yeast to go dormant, which restricted the production of carbon dioxide even with the 2-inch gap I provided, too much carbonation would still cause bottles to blow. Step 11: Fizz It!. Wan't to make it fizz? Sodastream is a great carbonating machine. Step 12: Drink It. The end result was a huge success. The root beer was full of unique spice and rich flavor\u2014everything I was looking for. Most recipes I found recommend drinking the root beer within 5 weeks for the best results, but my first batch only lasted 5 days. Cheers!", ["homemade-root-beer_0", "homemade-root-beer_1", "homemade-root-beer_2", "homemade-root-beer_3", "homemade-root-beer_4", "homemade-root-beer_5", "homemade-root-beer_6", "homemade-root-beer_7", "homemade-root-beer_8", "homemade-root-beer_9", "homemade-root-beer_10", "homemade-root-beer_11", "homemade-root-beer_12"]] [40112, "Introduction: Cheeseburger Picnic. I decided to throw a party for my friends the other day. The idea was that I was going to provide as many cheeseburgers as they could eat, but anything else they wanted they had to bring themselves. This resulted in my making an absurd amount of cheeseburgers from scratch, but I documented the whole process and the pictures turned out nice so I thought this would be a good icebreaker for my first Instructable.\u00a0\nI'm not all that conventional when it comes to food. \u00a0I do things that often take too much time and generally don't save me any money, like making things from scratch and sourcing the best quality ingredients for the recipes and meals that I make, but in the end the food speaks for itself and I think some of my friends just enjoyed the best hamburgers of their life.What you will need:\nIngredients:\n-Beef Sirloin or round roast or blade roast or any mix of them\n-Pork butt or shoulder\n-Seasonings to your taste (Worcestershire sauce, soy sauce, salt pepper, granulated garlic, etc..)\u00a0\nEquipment:\n-Meat grinder Step 1: Your Meat. I got my meat from a store that procures local meat I was happy with the freshness and the price. The difference in this and regular hamburger is\u00a0significant\u00a0in price (apx. $7/lb vs $2/lb regular ground beef), but the result is undeniably superior quality.\nFor the best burgers you want fairly fatty cuts such as sirloin or blade, but you can tweak with your flavours by adding some stronger flavoured cuts in as well such as flank or anything you would\u00a0usually\u00a0stew with. \u00a0I also use pork shoulder or butt in my burgers, it's not\u00a0necessary\u00a0but it's part of what makes my burgers the best I think.\nI like a ratio of 3:1, beef:pork Step 2: Trimming and Seasoning. I trim my meat from the bone (reserve for stock), and with the pork I also try to get as much of the skin off too, but I leave as much fat as I can. \u00a0I cube all of my meat into roughly 2\" cubes to\u00a0accommodate\u00a0my grinder. As I cube my meat I layer it in my bowls and I season each layer (I use a healthy amount of\u00a0Worcestershire and soy sauce and garlic powder). \u00a0I really don't like to add much in the way of seasoning because it will take away from all of the amazing meat flavours, and we're making burgers here, not meatloaf.\nI let this sit in a freezer for 2 hours or so to keep chilled for food safety reasons and to aid with grinding as somewhat frozen meat grinds so much nicer than the alternative.\u00a0 Step 3: The Grind. The grinding is straight forward. I really prefer a course grind for these burgers, the texture is meaty instead of\u00a0paste like this way. \u00a0All I do is try and keep my 3:1 ratio and I roughly mix the cubes up in the hopper so they grind kind of evenly. \u00a0You want to blend\u00a0everything\u00a0before hand so you're not overworking your meat after it's ground, otherwise run the risk of pasty overworked meat. Step 4: The Burgers. I'm not sure what my patties weigh, but I grab a handful of the ground meat mixture slightly smaller than a tennis ball and I\u00a0loosely form it into a\u00a0uniformly\u00a0thin patty, trying not to overwork it. If you keep a bowl of water to dip your hands into occasionally you will notice that the meat and its fat won't stick to your hands making everything much more workable, especially when you're trying to put your patties from your hand onto whatever surface you've chosen to amass them on. \u00a0\nI made 120 patties\u00a0 Step 5: The Grill. Just throw them on a hot grill. \u00a0Don't squeeze or press any juice out of them and only flip them one or twice if you can. Melt your favourite type of cheese on them just before serving and toast up some buns for these flavour monsters.\nA trick I like to use to melt the cheese quickly is to toss a cast iron pan upside down over the burgers to trap some heat over them\nI think next year I might do a BYOCheese cheeseburger party to get a nice diverse range of flavours Step 6: The Eating. Simply dress to your liking and enjoy", ["cheeseburger-picnic_0", "cheeseburger-picnic_1", "cheeseburger-picnic_2", "cheeseburger-picnic_3", "cheeseburger-picnic_4", "cheeseburger-picnic_5", "cheeseburger-picnic_6"]] [40113, "Introduction: WINTER/SUMMER CRISP. This crisp is made from a combination of foraged summer berries that were frozen right after picking and winter fruit. INGREDIENTS:1 quart summer berries- Blackberry, Raspberry, Blueberry1/4 pound butter1 orange3 tbsp brandy, bourbon, cognac or rum1.5 cups oats 1/2 cup brown sugar1/2 cup chopped walnuts or almondscinnamonMaple syrupSea SaltOVEN TEMP: 375 Step 1: FRUIT. These blackberries and raspberries were foraged from the roadside and frozen in August. Thaw berries in winter and combine with an in-season fruit like pear. Step 2: ADD ZEST AND FLAVOR TO BERRIES. In an oven-friendly 9\" pan or dish combine berries with 2 tablespoons maple syrup (we make our own from trees in our yard which adds a second layer of local flavor to the dish). Add 2 tbsp flour, a squeeze of in-season orange, 1/2 tspn cinnamon and a teaspoon of orange zest. (lemon is also nice). Stir. The berry layer should be about 1\" high in the dish so choose a size that corresponds to your fruit supply. Step 3: BUTTER AND BOOZE!. Drizzle 2 tbsp of congnac, bourbon, brandy or rum on top of the berry mixture. Top with equally distributed pats of butter. Step 4: 2nd FRUIT LAYER. Layer your thinly sliced fruit evenly on top of the berries. Drizzle with an addition 1 tbsp of your choice of booze. Step 5: TOPPING. In a separate bowl, mix together :1/2 cup butter 1 cup brown sugar (up to 1 cut if you want a sweeter crisp) 2 tbsp maple syrupWhen fully mixed to a paste, add in:1 1/2 cup oats- I used a locally grown rolled oat. 1 tbsp flour1/2 cup chopped nuts (almonds or walnuts)2 tsp cinnamon1 tsp sea saltYou can also add in dried coconut, flax or sunflower seeds, or any other savory bits/ dried fruit you have around. Step 6: TOPPING LAYER AND BAKE. Crumble the oat topping over the fruit layers, covering the entire top of the dish. Cover the dish with a lid or sheet of aluminum foil and bake at 375 for approximately 35-45 minutes or until fruit is bubbling up along the sides vigorously. This will vary depending on the size and depth of your dish. Remove cover and leave crisp in the oven for another 5-10 minutes, allowing the top to become golden brown. Step 7: EAT!. Eat crisp right away while piping hot with a scoop of ice cream or plain yogurt, or allow to cool and enjoy anytime- on top of yogurt, plain, etc. ", ["wintersummer-crisp_0", "wintersummer-crisp_1", "wintersummer-crisp_2", "wintersummer-crisp_3", "wintersummer-crisp_4", "wintersummer-crisp_5", "wintersummer-crisp_6", "wintersummer-crisp_7"]] [40114, "Introduction: Kiteman Beefcake Wellington. Eat Kiteman's Welly. Regale in the occasion of the royal couple as commonfolk do with commonfolk ingredients. No invitation to the event? \u00a0At least you can get close to DIY royalty. \u00a0A dish done up for special occassions, you can serve this to classy guests on a silver platter. \u00a0Actually, have the butler do it. \u00a0 Make sure to check your guests for silverware on the way out.\nCAUTION: Only attempt this if you are competent in the kitchen, can cook with fire, and have a fire extinguisher, flame suppression system, and suitable smoke and carbon monoxide detectors in working order. Step 1: Round Up the Usual Suspects.... There is a lot of preparation for this dish but well worth the effort.\nYou will need:\nGround meat - hamburger, beef, pork, lamb, chicken, turkey, fish, tofu, soy, soylent green...\nPate - I really never had truffles nor real foie gras so I can't really tell you about fine pate, but I do like a good liverwurst sandwich on deli rye with mustard. Go with sliced liverwurst.\nMushrooms - use fresh or canned. \u00a0Plain button mushrooms, exotic or other varieties should work, use what you like.\nAn onion, need only a part of it\nPuff Pastry - you can make it fresh or just get the prepared shtuff from the grocer's freezer or refrigerated section.\nBacon - yeah, everything goes better with bacon...and/or butter.\nSeasonings for the hamburger - salt, pepper, garlic powder, onion powder, soy sauce, beef boullion or soup mix, etc... \u00a0 Step 2: Mise En Place. This is a take on the traditional Beef Wellington.\nGather your ingredients. \u00a0Prep for an assembly line, just in case you happen to be catering.\nGet a few slices of bacon. \u00a0Chop the bacon into small pieces. You could leave them in strips but that would make it hard to cut into the Wellington.\nFinely chop the onion and mushrooms.\nThe meat is usually a piece of beef Filet Mignon but we are substituting hamburger for the expensive cut of meat.\nForm you hamburger patties. I guess mine are maybe the size of quarter pounders, royales in metric.\u00a0 Step 3: Get Ready to Fry.... In a skillet or whatever, crisp up the bacon bits and render out the fat. \u00a0When cooked, scoop out of the pan.\nBrown the hamburger patties on each side. \u00a0Do not cook through or the most bloody rare. \u00a0You only want to get a good sear and crust on the meat. \u00a0It will finish cooking in oven when assembled. \u00a0Put aside, you can even throw them into the fridge to cool and rest so they will still be rare when it goes back into the oven later.\nThrow the chopped mushrooms and onions into the pan. \u00a0This is the \"duxelles\" part. \u00a0Keep cooking until the mushroom liquid dries out and the onions start to brown which may take a few minutes. \u00a0Keep stirring to get all of the accumulated brown bits of flavor goodness incorporated into the mix.\nYou can season to taste. Step 4: Pile On.... Break out the puff pastry dough. \u00a0OK, you got me here, only thing I had in the fridge was a can of croissant roll dough. \u00a0Should work though.\nBeat an egg with a little water in a bowl or cup. \u00a0Use a brush to apply this as a glaze and glue for the dough.\nRoll out a piece of dough and cut into a circle a bit larger than the size of your hamburger patty.\nOn a greased sheet pan, notice I am making this in my toaster convection oven, put the dough in the center of the pan. \u00a0No need to fire up the big oven.\nBrush the dough with the egg wash. \u00a0This helps the meat juices from making the dough too soggy on the bottom.\nPlace the hamburger patty on top.\nPlace a slice of liverwurst on top of the hamburger patty.\nNext, spoon on some of the duxelles, mushroom and onions.\nFinally, top with some crumbled bacon bits if you did not finish snacking \u00a0on them from before. Step 5: Top It Off.... Take another round of dough and cover the entire assembly.\nPress and seal around the edges. \u00a0Leave excess dough around to form the ears.\nCut pieces of dough with a sharp knife to form the details. \u00a0Eyes, eyeglasses, hair, nose, mouth, pens in pocket and the signature bowtie.\nDo something random with the leftover pieces of dough.\nGlaze all over with the egg wash. Step 6: Toasty and Crispy Around the Edges.... Bake in an oven at 350-375 F for about 15-20 minutes.\nKeep an eye on it so it does not burn. \u00a0Turn down the temp a bit if it does brown too fast because of the egg wash. \u00a0It needs to heat through.\nLet rest for about 5 minutes before cutting into to let the internal juices redistribute.\nUse your weapons of mass extraction to get the Wellington from the cookie sheet to a serving plate.\nYou can make a sauce or gravy to go along with this or even serve it with ligonberries a la IKEA.\nor you might be able to put this on a stick.\nEnjoy the mighty pub fare. \u00a0Maybe with a fine chianti and some fava beans...", ["kiteman-beefcake-wellington_0", "kiteman-beefcake-wellington_1", "kiteman-beefcake-wellington_2", "kiteman-beefcake-wellington_3", "kiteman-beefcake-wellington_4", "kiteman-beefcake-wellington_5", "kiteman-beefcake-wellington_6"]] [40115, "Introduction: 6 Ways to Save Money on Food. There are multiple of ways to save on the food. Some will beappetizing diet to you, some won\u2019t. But there are some things in life tasty than paying off debt & acquire your financial purpose. Food is one of the biggest items in a budget, generally back only hire or a fetter & maybe the utilities. It\u2019s also a necessity so you can\u2019t just give it up & eliminate the cost.Many people make a cockiness that the only way that they can cut their food budget is to start eating things like Ramen soup and Hamburger booster every night. This couldn\u2019t be further information from the truth. There are a lot of various ways to decrease your food budget without decreasing the quality of the food you purchase and the meals you made. Below is 6 ways that you can save on food which are worth consider. Step 1: Give Up Fast Food. While fast food can now and then come to be cheap, the reality is that it\u2019s more than expensive eating at home. There is no doubt that it\u2019s expressly harder on your health. While it may not be altogether as opportune to cook your own meals as get them at the ablution -through window, it will help your food budget & your health. Step 2: Every Time You Save on the Food. The food conservation System is the best way to keep food fresh up long time & decrease food waste. Once you experience the best food saver system you will instantly understand its benefit. So what is it? It's a system that subsumes vacuum seal and freezer bags & containers planned to work together with vacuum sealers for optimal performance. The system removes air from bags and creates an air-tight seal to lock in freshness and defend food from spoiling. Most families report extensive savings once they go this way. For one, this agree you to purchase bulk food, which is always inexpensive. The second way this tends to save money is it limits how many a family eats out. Step 3: Save When You Do Eat Out. There will be times when you do food eat out, but that doesn\u2019t mean that you have to expend a lot. There are a number of ways to save money even when eating at restaurants. For the times when you must be eat out. Step 4: Invest in an Extra Freezer. If you have the space, purchase a chest freezer can be a great investment. Having additional freezer space qualify you to build a stockpile of generally costly food likes meat when they are priced at their cheapest. It gives away you the space to conveniently freeze meals for future usage. Step 5: Change Your Eating Habits. Your relationship with food has a lot more than do just money. You have formed eating habit and these habits are perhaps costing you more money than they should simply because they are habits. Variation the way you eat and your relationship to food can save you perfectly a bit of money. Step 6: Use Low Expensive Cuts of Meat. When you do purchase meat, learn how to cook the less costly cuts. These can still be palatable when the meat is making into stews, casseroles, & soups. The above mentioned pannikin pot can also do arresting things with the meats.", ["6-ways-to-save-money-on-food_0", "6-ways-to-save-money-on-food_1", "6-ways-to-save-money-on-food_2", "6-ways-to-save-money-on-food_3", "6-ways-to-save-money-on-food_4", "6-ways-to-save-money-on-food_5", "6-ways-to-save-money-on-food_6"]] [40116, "Introduction: Hot and Sour Soup. I love hot and sour soup. When I found our I was allergic to soy and chicken it limited my ability to visit Chinese and Thai restaurants. So I came up with my own version that uses pork and vegetable broth.\nHere it is...Enjoy\u00a0\nNo soy (or cicken) hot and sour soup\n2 cloves garlic pressed\n1 med onion diced (or more if you happen to be my wife)\n2 boneless pork chops sliced into strips, julienned (yes I spelled it incorrectly my wife is Julie, I have her cut them.....)\nHot sesame oil coat the wok\n1 can water chestnuts\n1 can bamboo chutes\n32 oz veg stock\n\u00bd cup vinegar\n\u00bc\u00a0 cup fish sauce\n\u00bc cup palm sugar (you can use less, this is a bit sweet)\n2 carrots julienned\n1 thumb size piece of ginger\n2 eggs scrambled\n3tbl spoons arrow root mixed with a bit of water to make a thin slurry\n5 stalks of green onion to garnish\nThis is vegetarian if you think pork is a vegetable. You can swap the pork with seafood, or tofu but if you use tofu you need to get your own receipt.\u00a0 Tofu is soy and soy is evil\u2026\u2026\nGet\u00a0 wok hot add in the oil. Do not let it get to the smoke point or you will need a chemical grade gas mask (know this from experience I need my painting respirator to get back in the kitchen). Throw in the garlic after pressing, the onion finely diced. Soften onion, add in carrot.\nOnce carrot is warm, add pork. Cook until pink is gone from the pork, don't over cook the pork.\nAdd water chestnuts, and bamboo chutes, veg stock (Swanson's is the best see cooks illustrated), fish sauce, palm sugar, and vinegar.\u00a0\nBring to a simmer, add beaten egg stirring constantly as you s\u2026.l\u2026o\u2026w\u2026l\u2026y\u00a0 drizzle in the egg. Once the egg has made the soup look like a complete mess add the grated ginger. Allow the soup to hit a simmer again. Add in the arrow root slurry a bit at a\u00a0 time until the soup takes on a slight thickness.\nPut\u00a0 a bit of green onion on top, you could also add a tad of mint, and lemon to taste.\nEnjoy and soy spelled backward is yos as in yos better not put any soy in my food. Step 1: Saute the Veg..... Get\u00a0 wok hot add in the oil. Do not let it get to the smoke point or you will need a chemical grade gas mask (know this from experience I need my painting respirator to get back in the kitchen). Throw in the garlic after pressing, the onion finely diced. Soften onion, add in carrot. Step 2: Add the Pork. Once carrot is warm, add pork. Cook until pink is gone from the pork, don't over cook the pork. Step 3: Chestnuts, Chutes, and Liquid. Add water chestnuts, and bamboo chutes, veg stock (Swanson's is the best see cooks illustrated), fish sauce, palm sugar, and vinegar. Step 4: Egg and Arrow Root. Bring to a simmer, add beaten egg stirring constantly as you s\u2026.l\u2026o\u2026w\u2026l\u2026y\u00a0 drizzle in the egg. Once the egg has made the soup look like a complete mess add the grated ginger. Allow the soup to hit a simmer again. Add in the arrow root slurry a bit at a\u00a0 time until the soup takes on a slight thickness.\nYOU MAY NOT NEED ALL THE ARROW ROOT.. add the root a bit at a time and give the soup some time to simmer between.\n\u00a0 Step 5: Enjoy. That's all there is, add a bit of green onion, mint, and lemon if you wish. ", ["hot-and-sour-soup-1_0", "hot-and-sour-soup-1_1", "hot-and-sour-soup-1_2", "hot-and-sour-soup-1_3", "hot-and-sour-soup-1_4", "hot-and-sour-soup-1_5"]] [40117, "Introduction: Truffle Pie. \n\tGarnish:\n\t1/4 cup confectioners\u2019 sugar\n\t1 cup heavy cream\n\tWhipped Cream Topping:\n\t1/2 teaspoon vanilla\n\t1 1/2 cup heavy cream\n\t6 ounce bittersweet chocolate chips\n\tWhipped Chocolate Filling:\n\t1 (9-inch) prepared graham cracker crust\n\t6 ounce bittersweet chocolate chips\n\t2/3 cup heavy cream\n\tTruffle Filling:\n\t1 1/2 ounce milk chocolate\n\t1 1/2 ounce white chocolate\n\t1 1/2 ounce semisweet or dark chocolate\n\tDirections\n\t\t\u00a0\n\t\tFor the truffle filling, in a saucepan, bring 2/3 cup cream to a simmer. Place the 6 ounces chocolate chips in a bowl and pour the hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread truffle filling over the bottom of the prepared piecrust. Freeze for 20 minutes.\n\t\tMeanwhile, for the whipped chocolate filling, in a double boiler or a microwave set on low power, heat the 6 ounces chocolate chips with 1/2 cup of the cream until the chocolate is just melted, stirring often. Let cool to room temperature. In a chilled bowl, beat the chocolate mixture, remainint 1 cup of cream and the vanilla until soft peaks form (tips curl). Spread the whipped chocolate mixture over the truffle filling in the crust. Refrigerate overnight.\n\t\tFor the topping, just before serving, beat 1 cup cream on medium speed of an electric mixer until it begins to thicken. Add confectioners\u2019 sugar and whip until stiff peaks form (tips stand straight). Spread the whipped cream over the top of the pie. Using a grater or vegetable peeler, make pieces or shavings of milk chocolate, white chocolate, and semisweet or dark chocolate. Garnish pie with chocolate pieces and drizzle sweet condensed milk over it.", ["truffle-pie_0"]] [40118, "Introduction: LED Lights Gummy Candy. Edible + Glowing Candy!. This is our Instructable on making techie Edible + Glowing LED Light Gummy Candy at SoHa SMART. We make this for people to nosh on before classes and Meetups. If you put them under a black light they glow! This is because of the ingredient Quinine which is the key ingredient found in the tonic water. We mixed tonic water instead of plain water. Use our recipe as a base and tweak it from there to make any gummy glow! Our recipe makes approximately 120 candies Step 1: Things You Will Need.... We used some standard gum drop molds. Plastic candy molds and shaped ice cube trays woork too (small shapes work best).Cooking spray 1 3-oz. package powdered Jell-O, any flavor. This also depends on what color you want you LED's to be. We used Jolly Rancher Green Apple Flavor.7 packets gelatin, unflavored 1/2 cup TONIC WATERSmall saucepan Small whisk Wooden spoonUseable Options:Food Syringe3D Printer (we used this to create the LED leads and printed in PLA which is a corn based plastic) (you could easily use 2 plastic food picks or colored toothpicks)Blacklight bulb Step 2: 3D Print Your LED Leads. You can use your 3D Printer to make the leads. Here is the .STL file you will need to make them from Thingiverse.If using plastic picks or colored tooth picks skip this step. Step 3: Create Your Gummies.... 1. Spray plastic candy molds generously with cooking spray. Set molds aside.2. Use a fork or small whisk to combine powdered Jell-O and gelatin in a saucepan. With a wooden spoon, stir in tonic water. Don\u2019t worry if it isn\u2019t smooth.3. Stir mixture constantly over medium heat with the wooden spoon until the powder is completely dissolved and you feel no more grit when you stir. Do not allow mixture to heat to a boil.4. When the powder is completely dissolved, remove the pot from the heat and pour the mixture carefully into molds, being careful that the mixture does not overflow the molds. If you have a food syringe you can utilize it now. Step 4: Insert Your LED Leads. Allow to cool completely (about 10 minutes in refrigerator or 30 hour at room temperature) and insert your leads. You might find it easier to monitor the cooling and insert your leads earlier. Step 5: Have Fun!. Unmold and enjoy! If you have a blacklight set up make them glow! ", ["led-lights-gummy-candy-edible-glowing-candy_0", "led-lights-gummy-candy-edible-glowing-candy_1", "led-lights-gummy-candy-edible-glowing-candy_2", "led-lights-gummy-candy-edible-glowing-candy_3", "led-lights-gummy-candy-edible-glowing-candy_4", "led-lights-gummy-candy-edible-glowing-candy_5"]] [40119, "Introduction: Ladybug and Babybug. This very tasty and -for us- very cute cake is one of the four cakes that was produced during a one day cake event having totally amateur participants for having fun at modamutfakin Istanbul. These cakes have chocolate cream, labne cheese and ladyfingers as filling and are covered with white and red whipped cream, M&Ms and chocolate pieces. \"ladybug and babybug\" cakes are made by Mehtap Kocaman and Ayca Beygo. modamutfak events are initiated by roomservices Step 1: Main Frame. We choose one deep one small circular bowl to create our ladybugs. First thing is to place lady fingers that are softened in coffee+lukewarm water mixture in our bowl. We also placed a piece of stretch film in order to facilitate taking cake out of the bowl. Hold your ladyfingers in coffee and lukewarm water very shortly because they get very soft far too fast.They should only be easily shapeable.Ingredientsladyfingers (400gr) 2 glasses of lukewarm water2 soup spoons of granulate coffee (nescafe etc) 2 packages of cream ( 200 gr)1 glass water of milk 150 gr of cream chocolate (nutella etc.)100 gr of labne cheese (labaneh cheese, or non-salted cream cheese or sour cream might also work)50 gr cocoa1 package of small chocolate balls Step 2: Filling. We mix the chocolate cream and labne cheese. \nWe add it into our bowl where we placed the lady fingers.\nThen we continue to add a layer of lady fingers and stuff with chocolate cheese mixture until reaching the top.\nAfter finishing the whole chocolate&cheese; mixture, we add a thin layer of cocoa and cover it with transparent strecth film. Step 3: Freezing and Outer Decoration. After the completion of filling we leave our ladybugs in the freezer for and hour. \nwe mix our whipped cream with some red food paint.\nWe take out our ladybugs after one hour and take both of them out of their bowls and cover them up with our red colored cream. \nAfter finishing the covering process we place chocolate pieces in one corner which will form the face Step 4: Face and the Final Touch. We make eyes with whipped cream and add one piece of chocolate in the center. \nWe put dark colored M&Ms; on the top. And with their anthennas, voila!!", []] [40120, "Introduction: How To: Spike a Watermelon and Make It Look Like You Didn't!. Ingredients:\n\u2022Watermelon\n\u2022Grain Alcohol\nTools:\n\u2022Pourer\n\u2022Straw (not shown) Step 1: Taking a Core Sample. Use your Pourer (the straighter, the better), to poke out a core sample of your melon.\u00a0Go sort of slow to not disturb the husk of the melon too much though. After you get the core sample, push it out of the pourer with a straw. You;ll be inserting this back into the melon when you are done, so don't discard it! Step 2: Fill 'er Up!. Insert the Pourer into the bottle of Grain Alcohol and let the melon chug it down like a champ! Pretty soon, your watermelon will be completely drunk, and soon after, you and your friends will be too! Step 3: Replace the Core Sample.. Put your core sample back where it came from. This will both hide the fact that you spiked it, as well as keep the watermelon sealed for transport purposes, and the vigorous shake you will endure in the next step. You can peel the sticker off, and apply it over the core sample to give a little extra camouflage. Step 4: Shake Your Melon & Enjoy!. Give the freshly spiked melon a good shake for a minute or three. This will ensure to mix up all that yummy juice inside the melon.\nYour melon is now ready to surprise your friends and enjoy. You can pour some drinks from it, and then eat the flesh like normal.\u00a0\nI would like to thank my internut friend Branndon \"BT\" Terry for taking the photos so that I could borrow them.\u00a0", ["how-to-spike-a-watermelon-and-make-it-look-like-y_0", "how-to-spike-a-watermelon-and-make-it-look-like-y_1", "how-to-spike-a-watermelon-and-make-it-look-like-y_2", "how-to-spike-a-watermelon-and-make-it-look-like-y_3"]] [40121, "Introduction: How to Peel a Soft Boiled Egg. You will need Soft boiled eggSmall knife(Optional) Chicken gizzardsOnions Daves killer bread(I recommend this because it is very healthy and tasty) Step 1: First. You will put the egg on a napkin or plate Step 2: Now. In the middle of the egg take the small knife and create a medium sized slit Step 3: Now,you Will Need To. Take the slit and create a big slit around the middle the egg be careful to not stick you finger inside the egg Step 4: Last. Just take the top of the egg off and enjoy Step 5: Mmmmm. I like to enjoy my eggs with chicken gizzards onions and daves killer bread Step 6: To Cook Chicken Gizzards. You must preheat the oven to 500 degrees FahrenheitThen once it's heated up put the chicken gizzards in for 25 minutes and they would cook very well Step 7: Thank You So Much for Reading Till the End . Vote for me in the contest and enjoy your soft boiled egg.Have a nice night or day bye", ["how-to-peel-a-soft-boiled-egg_0", "how-to-peel-a-soft-boiled-egg_1", "how-to-peel-a-soft-boiled-egg_2", "how-to-peel-a-soft-boiled-egg_3", "how-to-peel-a-soft-boiled-egg_4", "how-to-peel-a-soft-boiled-egg_5", "how-to-peel-a-soft-boiled-egg_6"]] [40122, "Introduction: Quick and Easy Santa Hat Pretzels. These are the materials you will need:\n-one bag of pretzels\n-one bag of smallmarshmallows\n-one container of white icing\n-one container of red sprinkles Step 1: . The first thing you will do is dip the pretzel in the white icing.\u00a0(Hint: spreading\u00a0the icing\u00a0with a butter knife will make it smoother) Step 2: . Next, dip about\u00a0three-fourths of\u00a0the icing covered pretezel in red sprinkles. Step 3: . The last step is to place the marshmallow on the\u00a0lower right\u00a0corner of the santa hat pretzel. Step 4: . Now you are done! We hope that you enjoyed this easy, edible craft! Merry Christmas!", ["quick-and-easy-santa-hat-pretzels_0", "quick-and-easy-santa-hat-pretzels_1", "quick-and-easy-santa-hat-pretzels_2", "quick-and-easy-santa-hat-pretzels_3", "quick-and-easy-santa-hat-pretzels_4"]] [40123, "Introduction: Mouthwatering Baked Chicken. This has been waiting for upload since the beginning of January, but I have been feeling like crap for a while and not wanting to do anything. The juicy flavorful baked chicken in this post, is so good you'll want to make it every week. This makes 4 servings I was at a church Christmas dinner, where they served this awesome chicken, that was super juicy, tasty, and oh so good. I knew I wanted to have it again, it was that good, but I unfortunately didn't get the recipe. As you may well know, you don't always need a recipe to create in the kitchen, so I decided to recreate, my own version of the dish. You can thank me later =] Step 1: Gather the Necessities. For this dish you will only need a few things, but together they will turn ordinary chicken into extraordinary. Get yourself some: Italian Breadcrumbs 1/3-1/2 cup Parmesan Cheese\u00a01/3 cup Bacon 3-4 pieces\u00a0 Best Foods- Creamy Balsamic Mayonnaise/Dressing\u00a02/3 cup And of course some boneless skinless Chicken Brest You will also need some kitchen tools, like a baking sheet, mat or foil, a rubber spatula, and a small mixing bowl. Step 2: Let's Get Started. Time to get cooking, go cook and crisp up your \u00a0bacon, while that's cooking mix up the cheese and mayonnaise, then crumble and fold the bacon in. Step 3: Next. Preheat your oven to 375\u00b0 and get out some foil or a baking mat to line your sheet, we want to make sure we get the flavors going throughout the whole breast, so spread a little of the mixture on the pan before placing your chicken. Start covering each piece with the rest of the mayonnaise mixture, making sure to get the sides.\u00a0 Step 4: Cover With Crumbs and Bake. Completely cover the chicken with a layer of bread crumbs, again making sure to get the sides. *This part tends to get a little messy, but that's ok right. ;] Now bake the chicken for about 12-15 minutes or until done, you really need to keep an eye on this because it can over cook real fast on you. Depending on where you live and your oven type, you may need to adjust cooking temperature/time. \u00a0 Step 5: Dig In!. Once the chickens done, you should let it rest a few minutes to set the flavors and juices. Then just dig in, to the deliciousness of this fine dish.", ["mouthwatering-baked-chicken_0", "mouthwatering-baked-chicken_1", "mouthwatering-baked-chicken_2", "mouthwatering-baked-chicken_3", "mouthwatering-baked-chicken_4", "mouthwatering-baked-chicken_5"]] [40124, "Introduction: Raspberry Chocolate \"Blood\" Sauce. Perfect for cupcakes, cookies, and all your spooky dessert needs.Ingredientsred food coloring (I prefer gel colors, but you could probably use the liquid kind although it will take more to get the same intensity of color)corn syrupcocoa powder or chocolate syrupseedless raspberry jelly or jam (or strawberry would work) Step 1: Make a Cocoa Paste. (if you are using chocolate syrup, you can skip this step and use the syrup as is)Put a tiny amount of cocoa powder and water in a bowl and mix until you get a thick paste. Basically, you want all the clumps of cocoa dissolved so they don't create lumps in the blood (although that could look pretty gross...). Step 2: Mix the \"blood\". In a small bowl, mix together the jelly (if using), corn syrup, and little bit of food coloring. You should get a bright red but somewhat thin syrup. Add the cocoa paste a little bit at a time until the syrup darkens and looks like blood. Step 3: Make It Bleed. That's it!I used mine to decorate cupcakes, but you can use it for whatever Halloween treat you're making.", ["raspberry-chocolate-blood-sauce_0", "raspberry-chocolate-blood-sauce_1", "raspberry-chocolate-blood-sauce_2", "raspberry-chocolate-blood-sauce_3"]] [40125, "Introduction: Beef Skewers From Peru - Anticucho De Lomo Fino. Lately we've been exploring recipes from South America, in particular Peru. We love spicy food, but sometimes we get tired of the standard Tex-Mex style spicy cuisine. South American cooking is largely a fusion of influences from various cultures, and Peruvian cuisine seems to epitomize this. One of the easiest types of Peruvian food to cook is anticucho/anticuchero, which is basically grilled and marinated meat on skewers. For this recipe* we are preparing fresh beef tenderloin and marinating it in a off-the-shelf anticucho marinade then pairing it with a simple pepper sauce for dipping. This dish comes together in minutes (after the meat has marinated) and involves only a few ingredients and a few simple steps.Ingredients:1 13oz jar Anticucho Marinade1/2 cup Aji Rocoto Paste1-2 green onions 1.5 - 2 lbs beef tenderloin cooking spray or oil Some skewers*This is a modified and simplified version of a recipe found in Gaston Acurio's book PERU. Step 1: Cube and Marinade. Cube the beef tenderloin into chunks of about 1.5 - 2 inches square. Place the cubed beef in a glass container suitable for marinating (so your plastic containers won't get stained), and pour the marinade over the top. Mix well and then cover and refrigerate for about three hours. Step 2: ...Three Hours Later.... Preheat a grill or stove-top cast iron grill to medium to medium/high heat. While it is preheating, chop up the green onions. Step 3: Beef Skewers Time. Carefully place the meat on the skewers, taking care to leave about three inches of skewer free to use as a handle - this will also help to prevent overloading the skewer and having them break during cooking. Once the meat is on the skewers, it is time to make some dipping sauce. Step 4: Saucy!. Divide the ricotto paste between 2 small bowls. Add the chopped green onions and stir. Garnish the top with a few more green onions. Step 5: Time to Grill. Lightly oil the grill or spray with cooking spray. Place the beef skewers along one side of the grill for 2 minutes. Roll the skewers 1/4 turn and add more skewers. Grill for 2 more minutes. Keep this 1/4 turn, 2 minutes,1/4 turn process going until all the skewers have grilled on all 4 sides. The goal is to heat the meat but leave it succulent and tender inside. 2 minutes per side should result in medium-rare meat. If you prefer purple centers, shorten the time to 1.5 minutes per side. The skewers that come off the griddle first will get just the right amount of time to rest while the others continue through the process. Step 6: Plate and Enjoy!. We served our beef skewers in a traditional fashion with a couple of skewers on a corn husk and a half ear of corn along with a small bowl of our dipping sauce.", ["peruvian-beef-tenderloin-skewers-anticucho-de-lomo_0", "peruvian-beef-tenderloin-skewers-anticucho-de-lomo_1", "peruvian-beef-tenderloin-skewers-anticucho-de-lomo_2", "peruvian-beef-tenderloin-skewers-anticucho-de-lomo_3", "peruvian-beef-tenderloin-skewers-anticucho-de-lomo_4", "peruvian-beef-tenderloin-skewers-anticucho-de-lomo_5", "peruvian-beef-tenderloin-skewers-anticucho-de-lomo_6"]] [40126, "Introduction: Summer Berry Cobbler. This is a great refreshing dessert that can be served warm or cold Step 1: Ingredients. Filling:5 cups berries3/4 cup sugar2 tablespoons cornstarch1/4 teaspoon saltFor biscuit:1 3/4 cup flour1 3/4 teaspoons baking powder1/4 cup sugar1/4 teaspoon salt6 tablespoons heavy cream or whole milk Step 2: Steps. Filling:Mix together sugar, cornstarch, and salt in a large bowlPour the mixture into a 9-inch panBiscuitWhisk together flour, baking powder, sugar, and salt.Cut in cold butter and mash with utensil or hands to make small dough balls about the size of peasKnead the dough twice and start shaping balls and flattening themBake cobbler until berries are bubbling and biscuits are golden brown about an hours Step 3: Results. This dessert is a summer classic", ["summer-berry-cobbler_0", "summer-berry-cobbler_1", "summer-berry-cobbler_2", "summer-berry-cobbler_3"]] [40127, "Introduction: Limoncello Recipe. Limoncello is a classic Italian liqueur. The process involves using the zest of the lemon peels, which are high in oils, and then steeping in alcohol to impart the lemony-flavour. Traditionally this lovely liquor is made from Sorrento lemons, but common Eureka lemons are just as good.\u00a0\nYou can easily make your own version on limoncello with lemons (or just about any other citrus fruit), splash of sweetener and a healthy dash of vodka. \u00a0What are you waiting for? Grab some lemons and follow along to make your own variant of this delicious mouth-puckering drink!\nWhen life gives you lemons, make limoncello! Step 1: Ingredients + Supplies. ingredients:\n\t\t\t\t\t\t\tcitrus fruit / fruit\n\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tlemons\n\t\t\t\t\t\t\t\t\tlimes\n\t\t\t\t\t\t\t\t\tgrapefruits\n\t\t\t\t\t\t\t\t\t(kiwi)\n\t\t\t\t\t\t\tgrain alcohol /\u00a0vodka (any type)\n\t\t\t\t\t\t\tsugarsupplies:\n\t\t\t\t\t\t\tcheese grater\n\t\t\t\t\t\t\tglass bottles / jars\n\t\t\t\t\t.\n\t\t\t\t\t\u00a0\nGrain alcohol is ideal as it's high in alcohol content and is flavourless, however it's not available in some places. Vodka works just fine.\n Step 2: Zest Fruit. Using the fine grating side of a cheese grater, take the zest off your fruit. The zest of the fruit is the coloured portion of the fruit skin and the white portion below is called the pith, the zest holds the oil of the fruit while the pith is bitter. You want all zest and no pith.\u00a0\nEach jar was filled with fruit zest. For the kiwi I sliced into small segments and then muddled the pieces in the jar. After, each jar was filled with vodka.\u00a0The remaining fruit can be made into a citrus meringue,\u00a0squeezed to make fresh juice, or maybe you can find some creative uses.\u00a0 Step 3: Wait. After filling each jar was capped and set aside to steep for about 10 days, shake every few days to ensure a good mix.\nDuring this time the zest will infuse the vodka with flavour and colour. Ensure your zest (or fruit) is completely submerged in alcohol to prevent the fruit from rotting while it's steeping. Step 4: Strain + Sweeten. After the zest has steeped in vodka for a few days it's time to strain. Using a cheesecloth and a funnel transfer the zesty-vodka to a clean bottle. I chose a decorative bottle, but any bottle with a resealable cap will work.\nMake sure to squeeze the\u00a0cheesecloth after straining to ensure all liquid is removed from the zest.\nNext a solution of simple syrup (equal parts sugar and water) was added to the strained liquid, this will make the drink more\u00a0palatable\u00a0and less bitter. The amount of syrup to add depends on personal taste. I used about 90ml (3 fl.oz) pf simple syrup for 270ml (9fl.oz) of alcohol.\u00a0 Step 5: Serve!. Limoncello is served chilled (in chilled glasses) and typically consumed after dinner as a digestif, but is great any time you want a tart refreshment. Try it over vanilla ice cream for a zesty twist on your dessert!Enjoy!\nDid you make your own version limoncello? Post a picture in the comments below and earn a 3-month Pro Membership to Instructables.com!", ["limoncello-recipe_0", "limoncello-recipe_1", "limoncello-recipe_2", "limoncello-recipe_3", "limoncello-recipe_4", "limoncello-recipe_5"]] [40128, "Introduction: Sauteed Apple Shortcake. This is a guide to making a fantastic, light, and delicious dessert. Step 1: Gather Supplies.. Tools:\nNonstick pan ( 9-10 inch diameter, 3-4 inch depth)\nKnife\nCutting Board\nStove\nSaute pan\nMixing bowls\nwhisks\nMeasuring Devices\nHalf sheet tray\nOven\nI have to divide the Ingredients into several categories.\nShortcake:\n2 cups of flour\n1/4 cup sugar\n2 tablespoons baking powder\n1 egg\n2/3 cups milk\n1/2 pound butter\n1 teaspoon vanilla bean paste\nWhipped Cream:\n2 cups whipping cream\n6 tablespoons powdered sugar\n1 teaspoon vanilla bean paste\nApple Filling\n3 golden delicious apples\n1/4 cup cinnamon sugar\n1/2 cup sugar Step 2: Dry. Mix the flour, sugar, and baking powder in a large bowl till a fine, clump less powder forms. \nThen cut in the butter by making slits about 5mm apart 75% of the way through. After that through it in the pot pressing down while rotating your fist 90 degrees and repeating until course crumbs form. Step 3: Wet. Mix the egg and the milk in a small separate bowl until well combined; then mix into the larger mix until there are no clumps.\nAdd vanilla.\nPour this mixture into a non-stick/greased/sprayed cake pan ans put into a 400 degree oven until golden brown. Step 4: Whip It Good. Pour just the whipping cream into a bowl and beat with whisk until a semi-solid forms, one that when you stick your finger into then pull it out won't drip at all.\nNext fold, or slowly add while constantly mixing, the powdered sugar into the whipping cream.\nAdd the vanilla all at once to it and mix up. \nRefrigerate for later use. Step 5: Sauteed Apple. Slice the apples into bite-size pieces shown below\nPut some olive oil and the apples into a pot over a medium flame.\nAdd the cinnamon sugar and real sugar over the top then mix using tongs and by tossing the mixture up.\nstrain in sink and store in fridge to cool. Step 6: Cut It in Two. Cut the cake into two halves as shown below.\nPour the apples out on the bottom half then top with whipped cream.\nAdd whipped cream to top layer and accent with whatever you want.", ["sauteed-apple-shortcake_0", "sauteed-apple-shortcake_1", "sauteed-apple-shortcake_2", "sauteed-apple-shortcake_3", "sauteed-apple-shortcake_4", "sauteed-apple-shortcake_5", "sauteed-apple-shortcake_6"]] [40129, "Introduction: Roadkill Opossum Meatloaf. If you're in need of an easy gruesome Halloween meal then you've come to the right place. Nothing like roadkill to remind the kiddos that vegetables ain't so bad! The visual of this meatloaf will have a huge impact with very little effort on your part. Step 1: Ingredients . Almost everyone has a favorite go-to meatloaf recipe. That part is obviously interchangeable which makes this even more fun. Here are a couple of things you will need on top of your recipe to create the opossum-(5lbs) ground beef(4) chicken feet(1) beet (with a thick root if possible)(1) white onion (1/2) cup catsup(1) black oliveHere is my Meatloaf recipe:2 eggs1/2 cup grated Parmesan cheese1 white onion grated1/2 cup bread crumbs1 tbs salt1 tea pepper1/4 cup best foods mayo (yes I said mayo) Step 2: Making the Opossum. First you will make the tail by cutting the beet leaving the center as the widest part of the tail. You want the width to taper to the root. Then cut onions into teeth shapes.Mix all of your meatloaf ingredients. Form a large oval mound and place on the pan leaving room for the tail to curl next to one side and the head on the other. For the head you form a round dome and a triangle for the snout. I made a little crease in the snout for the upper and lower jaw. Use a picture of a real Opossum for reference. After your shape is looking good you will stick you tail in. Press the meet around it to make sure it stays in when cooked. Do the same with the chicken feet. I had two larger ones I placed in the back and two smaller ones in the front. Then add your onion teeth. Add as many as you like. For the eyes I cut an olive in half and pressed them into the skull. Last I spread catsup all over the top. You can replace this with any glaze you like. Cheese will also give a nice burnt effect. Bake at 350 for one hour. Step 3: Roast Body Part Veggies. To serve with this gruesome meatloaf I chose root vegetables. Beets for bloody hearts, parsnips for sawed bones, and baby carrots for fingers. For the carrots I cut a nail area at the end and slivers on the opposite end for the knuckle. Chop the beats and parsnips. Cover in oil, salt, pepper and minced garlic. Spread on a baking sheet. Bake at 350 for an hour. Step 4: Opossum Meatloaf. Surround the meatloaf with your diabolical veggies and serve to whoever dares to eat it!When you cut the tail it leaves a red 'blood' spot from the tail, muahaha. Hope you guys get inspired by it!", ["roadkill-opossum-meatloaf_0", "roadkill-opossum-meatloaf_1", "roadkill-opossum-meatloaf_2", "roadkill-opossum-meatloaf_3", "roadkill-opossum-meatloaf_4"]] [40130, "Introduction: Coconut Cake. This recipe makes a very light, fluffy, and sweet gluten free coconut cake (that can be made refined sugar free and dairy free as well). This cake would be delicious topped with vanilla cream cheese frosting, coconut frosting, or chocolate frosting. The frosting I used for this cake was this Chocolate Buttercream Frosting.If you have any questions about the recipe, please comment below! Step 1: Ingredients. Ingredients\u00be cup rice flour\u00be cup cornstarch, tapioca starch, or potato starch2 tablespoons coconut flour1 teaspoon guar gum or xanthan gum\u00bc cup sugar (for refined sugar free version skip the sugar and add \u00bc cup more honey instead)\u00bd teaspoon salt1 teaspoon baking powder\u00bd teaspoon baking soda\u00bd cup honey\u00bc cup coconut oil (not coconut butter)\u00bc cup butter (for dairy free version use coconut butter or olive oil)1 large egg1 cup coconut milk (from the carton, not the can)1 tablespoon vanilla extract3 tablespoons sour cream (for dairy free version use mayonnaise--adds moistness)1 tablespoon apple cider vinegar\u00bd cup coconut, lightly toasted in oven Step 2: Instructions. Preheat the oven to 350 degrees F.Grease two 8 inch springform cake pans.Combine the dry ingredients in a medium sized bowl (rice flour, cornstarch, coconut flour, guar gum, sugar, salt, baking powder, and baking soda). Set aside.Melt the honey, coconut oil, and butter together in a small saucepan on medium low heat or in the microwave.While the honey/oil/butter is melting, use your electric mixer to blend together the egg, coconut milk, vanilla extract, sour cream, and apple cider vinegar.Add the melted honey, coconut oil, and butter. Beat until combined.Add the dry ingredients and the lightly toasted coconut. Stir until just combined.Divide the batter evenly between the two cake pans.Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.Cool the cakes completely before frosting with frosting of choice.Sprinkle with more toasted coconut.Best served the day it is baked, but you can serve it the next day.", ["coconut-cake-1_0", "coconut-cake-1_1", "coconut-cake-1_2"]] [40131, "Introduction: Witches Brew, Creepy Cauldron. Start by making a basic cupcake. Take off the cupcake case that it was baked in so that you just have the cake.\u00a0 Step 1: Naked Cake. Use a knife to coat the whole cake with a thin layer of buttercream, it doesn't have to be perfect, just coated enough that the icing with grip it.\u00a0 Step 2: . Now colour some ready roll icing with black gel food colouring until it is a good dark black colour and is really mixed in. Put plenty of icing sugar on your work surface and then roll out the black icing into a disc big enough to cover your little cupcake. Smooth the disk of icing over the cupcake and keep rubbing your hands over it until the extra icing sugar and the wrinkles and folds have been smoothed out of it. Trim the extra icing away from the top of the cake so that you have one face open. Next roll a sausage of black icing about 1/2cm thick and then fix it around the open face of the cake to make a lip for the cauldron. It should stick itself on if you are working quickly, if not you may need a little confectioners glue or a little water to help it stick.\u00a0 Step 3: Adding the Bubbles. Using a piping bag and wilton icing round tip number 12, pipe little disks of icing over the top of the cake to look like bubbles. I'm afraid this was my first attempt at icing with a piping bag so forgive the uneven bubble sizes! Next I used some tiny bits of white readyroll icing and made them into little balls then stuck a tiny ball of black in the middle to make them look like eye balls and threw them on top of the bubbles. I then used a little orange readyroll icing and rolled it into tiny sausages to look like fingers and threw them in the cauldron too. At the side I added a little stick of black readyroll icing to look like the big mixing spoon.\u00a0\nSorry my camera is terrible. Step 4: . That's it! Eat and enjoy, but be warned, the boys all loved these cakes but felt the need to flick the little eyeballs at each other *sigh*\nNext time I would colour the cake mix with a little green colouring so the colour runs all the way through or maybe push a jelly worm into the middle of the cake.\nIf making them for grown ups try soaking those gummi bear sweets in vodka over night and they get huge, then cut a little hole in the cake and hide a gummi in the middle of each cauldron.\u00a0", ["witches-brew-creepy-cauldron_0", "witches-brew-creepy-cauldron_1", "witches-brew-creepy-cauldron_2", "witches-brew-creepy-cauldron_3", "witches-brew-creepy-cauldron_4"]] [40132, "Introduction: Cereal Tea. Yeah that's right Step 1: The Best Comes Last. Have you caught yourself pounding down a bowl of cereal when all you really want is that sweet, delicious milk at the end? Why not have exactly what you want, and hot too! Step 2: Grow Up. As you may have surmised, we will be making hot, cereal tea, thus eliminating superfluous food consumption and capturing the imagination of youngsters worldwide. Now, any two-bit hack can flavor some milk with cereal and then ditch the cereal. That is not our style. We are refining that process: lending an air of dignity to an otherwise childish act. In proper, tea-bag-in-tea-cup format, our tasty cereal beverage is as appropriate around the office as it is around the house. Above are a few things you will need. If we are alike, you are grateful for the excuse to purchase a mini stapler. Diminutive tools are like normal tools, but cuter and more portable \u2014 Ben Cowden can tell you all about it. Additionally, a coffee grinder or blender is useful but not necessary. Step 3: Disassemble the Tea Bag. Prior to settling on Lipton, I searched around for empty, DIY tea bags. I bought some for cheap in Chinatown, and the saleswoman promoted them as \"dye and chemical free\". Not for long, I thought. But, since they were difficult to locate and lack the classic aesthetic we require, I decided against them.It's time to grab those pliers (or your fingernails will probably do just fine) and unseal the bag. In doing this, pay attention to how the bag is folded and how the string is anchored by the staples. It's not rocket science, but I didn't pay attention my first time around and had to open another bag for hints. Empty the tea, ditch the staples, ditch the paper handle, and save the string. Step 4: Pulverize the Goods and Fill the Tea Bag. As I mentioned, crushing the cereal by hand should be just fine. You can get a pretty satisfying crush with just your mitts if you leave the cereal in its bag, but be sure to poke an air hole in the bag first. (I'll explain how I learned that over a couple drinks.) I borrowed this fancy grinder/blender thing from my lady. She uses it to make hippy-dippy smoothies in the morning, so I'm happy to be exposing it to a different facet of the human experience.I made a paper funnel to help getting the cereal powder into the tea bag. Your instincts will find you packing that bag to the brim with sugary goodness. Don't do it. Cereal is full of crazy processed flours and who-knows-whats. These things will expand as they soak up milk. If you fill the bag too much, it will become stretched drum tight around a compacted wad of gluten-bound carcinogens, and prevent milk from accessing the flavored diabetes we desire. Step 5: Reassembly. Now you can staple up your cereal tea bag and cut out a new handle to finish the job. In the meantime, start simmering some milk. (Don't forget to stir). If you use the microwave, I won't judge. I simmered a cup for the photo and then microwaved my next cup. In truth, the microwave felt like a more appropriate instrument for this project, though I can't imagine why. Step 6: Rebranding Complete. At some point along the way, I realized the logical last step in commodification is the mini cereal box tea bag dispenser. (So cute! Why didn't I pose it next to the mini stapler?) Step 7: Hot Damn!. It's time for you to take a moment and enjoy that pipin' hot and delicious cup of milk!", ["cereal-tea_0", "cereal-tea_1", "cereal-tea_2", "cereal-tea_3", "cereal-tea_4", "cereal-tea_5", "cereal-tea_6", "cereal-tea_7"]] [40133, "Introduction: Huevos Benedictos (Mexican Eggs Benedict). \u00a0 Try this beautiful and elegant central american version of Eggs Benedict.\u00a0 Served on half an English muffin fried on one side in chorizo oil, topped with the finely sliced and fried chorizo, sliced avocado a perfectly poached egg, salsa, a silky\u00a0hollandaise sauce and finally garnished with paprika and chili flakes This simple and straight forward recipe with will wow your friends because of how professional and impressive the final plate looks, and ultimately turn you in to a cooking pro.\n Step 1: Hollandaise Sauce. To make a\u00a0Hollandaise sauce you will need : 1 egg yolk 60 g butter pinch of salt 1/2 teaspoon lemon juice 1/2 teaspoon vinegar white place Large bowl over a simmering pan of water and turn off the heat. Melt butter in a pan. Picture 2 whisk eggs in large bowl. Picture 3-4 The eggs yolks should start to thicken. Step 2: Whisking the Hollandaise Sauce. once the egg yolks have thickened its time to add the the melted butter, \u00a0this should be done slowly and whilst constantly whisking. This is potentially one of the more easy points to mess up, for example if the eggs get too hot they will begin to cook and you will need to very quickly take them off the heat and somewhere cold. once you have used all the of the butter you and have whisking the Hollandaise Sauce will start to form ribbons as you move the whisk through this indicates that you are done. Add pinch of salt add 1/2 teaspoon lemon add 1/2 teaspoon vinegar\u00a0 Step 3: Poaching the Egg.. Add salt and a good gulp of white vinegar to the water. once the water has just started simmering your ready to start, you will need to swirl the water around gently. now crack the egg in to a mug and pour with one fluid motion the egg into the the center of the vortex, as it slows down it will bring all the strands back to center and clump it all together. Your egg is ready \u00a0to be taken out and served, once its started to rise, a little before and a little after that if you prefer your eggs under or overdone. \u00a0\u00a0 Step 4: Preparing the Huevos Benedictos. Ingredients: 1/2 English Muffin 2 inches of Chorizo 1/4 Avocado sliced 1 Egg poached 1 Tbsp Salsa Paprika and chili flakes to garnish. Fry the half of English muffin in chorizo oil. Picture 1 Place the Fried chorizo sliced on top. Picture 2 Place the Avocado sliced on next. Picture 3 Next place the Poached egg on top. Picture 4 Followed by a tablespoon of salsa. Picture 5 and a ladle full of\u00a0Hollandaise sauce. Picture 6 Step 5: . ", ["huevos-benedictos-mexican-eggs-benedict_0", "huevos-benedictos-mexican-eggs-benedict_1", "huevos-benedictos-mexican-eggs-benedict_2", "huevos-benedictos-mexican-eggs-benedict_3", "huevos-benedictos-mexican-eggs-benedict_4", "huevos-benedictos-mexican-eggs-benedict_5"]] [40134, "Introduction: How to Make Mutt Chow (Puppy Chow and Trail Mix). This delicious snack, \u201cMutt Chow\u201d, is easy to make and appealing to all ages. Whether you are looking for a sweet and salty snack to make for your family or serve at a party, this mix takes less than 20 minutes to prepare and is difficult to resist. \u201cMutt Chow\u201d is a combination of trail mix covered in peanut butter and nutella! We decided to combine Trail Mix and Puppy Chow in order to create a unique combination that we could not find anywhere else. We hope you find our instruction set informative and helpful! Enjoy!Adapted from: https://mail.ttu.edu/owa/redir.aspx?C=xrHuI6Td80K7nODA9SF_SINTSUirg9EI48i4LREI_7qTcgWY4GMWdxzNrPWkcAH16toxbV-UJCM.&URL=http%3a%2f%2fwww.wikihow.com%2fMake-%2522Puppy-Chow%2522-SnacksIngredients Needed:4 cups Rice Chex Cereal\u00bd Cup of Nutella1\u00bd Cup of Peanut Butter\u00bc Cup of Margarine1 Teaspoon of vanilla1 teaspoon of cinnamon extract2 \u00bd Cups powdered sugar1 cup of peanuts1 cup of raisins3 Cup of small pretzelsSupplies Needed:1 Large mixing bowls1 Large mixing pan Small microwave safe bowlSmall and Large spoonRefrigeratorMeasuring cup1000 watt microwaveFoil Step 1: Measure Dry Ingredients. Measure Chex cereal, raisins, pretzels, peanuts, and chocolate candiesPlace into Large mixing pan and set aside Step 2: Measure Wet Ingredients . Put peanut butter, chocolate chips, margarine, and vanilla in the microwave safe bowl Step 3: Microwave Wet Ingredients. Caution: Bowl will be HOT after microwaving, use an oven mitt to avoid burnsMicrowave ingredients for one minute, then stir Step 4: Add Nutella. Add 1/2 cup Nutella to melted ingredients and microwave for 45 more seconds, or until melted completely. Step 5: Mix the Wet and Dry Ingredients. Stir melted mixture, pour over dry mix, and mix with the larger spoon. Step 6: Add the Powdered Sugar. Slowly sprinkle 2 1/2 cups of powdered sugar evenly over the mixture Step 7: Stir . Stir completely until all of the mixture is evenly covered in powdered sugar Step 8: Refrigerate . Cover large bowl with foil and allow to cool in refrigerator for at least 30 minutesEnjoy!", ["how-to-make-mutt-chow-puppy-chow-and-trail-mix_0", "how-to-make-mutt-chow-puppy-chow-and-trail-mix_1", "how-to-make-mutt-chow-puppy-chow-and-trail-mix_2", "how-to-make-mutt-chow-puppy-chow-and-trail-mix_3", "how-to-make-mutt-chow-puppy-chow-and-trail-mix_4", "how-to-make-mutt-chow-puppy-chow-and-trail-mix_5", "how-to-make-mutt-chow-puppy-chow-and-trail-mix_6", "how-to-make-mutt-chow-puppy-chow-and-trail-mix_8"]] [40135, "Introduction: Witches Brew. Witches Brew\nHalloween is looming just around the corner, and I believe it's safe to say that Fall has officially arrived.\u00a0 Grocery stores are filling their pumpkin inventories, and the Mums are in full bloom.\u00a0 Oh yea, and all the leaves on the trees are changing colors!\u00a0 This cocktail, called witches brew, is made with two simple ingredients,\u00a0 Whiskey and Blood red orange juice.\u00a0 Nothing says Halloween like blood red oranges right? Or maybe just blood\u2026 mwhahaha! [evil laugh]\nBrew Some:\n2oz Jim Beam Red Stag Straight Kentucky Bourbon (Black Cherry is what I used but after tasting it I highly doubt you can tell the difference)\n5oz Blood Red Orange Juice (That's a thing now)\nPour the whiskey into a highball glass filled with ice and add the orange juice on top.\u00a0 Mix well.\u00a0 Garnish with an orange wheel and enjoy the witches brew.", ["witches-brew_0"]] [40136, "Introduction: Pressure Cooker Chicken Noodle Soup. This pressure cooker chicken noodle soup is full of flavor and really quick to make! I wanted a faster cooking version of my mom's amazing chicken soup with dumplings since Tyler's always asking for it, so I thought I should adapt it for the pressure cooker. This chicken soup tastes just as good as the stove top version, but can be done in under an hour. :DIt's really important to use skin-on, bone-in thighs here. Most pressure cookers can't fit a whole chicken like the original recipe calls for, but thighs are a perfect substitute since they're the most flavorful part of the chicken. And I love dark meat in my chicken soup!This chicken noodle soup is also just as delicious without the noodles, so feel free to leave those out if you're not a fan. Step 1: Ingredients:. 2 pounds chicken thighs, skin on and bone in (3 or 4 thighs on average)4 carrots, sliced into 1/4 inch rounds3 stalks celery, diced however you want1 onion, finely diced3 cloves garlic, minced4 cups chicken stock4 cups watercouple handfuls of egg noodles of choicesalt and pepperpoultry seasoning (optional)fresh parsley for topping the soup (optional)The poultry seasoning is really just for a little bit of extra flavor! Many times I don't even put it in, so if you don't have any on hand it will still be as good. :) Step 2: Clean Up and Dry the Chicken. You'll want to check your chicken thighs for any huge pieces of fat and remove them. Fat is flavor and we want to keep some of it, just not the big chunks.I'll also cut off excess skin if the butchering was particularly bad. :)Once the chicken is cleaned up, dry it well with paper towels. Step 3: Brown the Chicken Skin. We want to get lots of extra chicken flavor into this soup, so we're going to lightly brown the skin on the chicken thighs. This serves two purposes: to render some of the chicken fat to cook the veggies in, and we'll also get a lovely brown fond on the bottom of the pot, which is delicious. :DTurn your heat to medium and let the pressure cooker pot get nice and hot. Add a little vegetable oil and let it heat. Once the oil is about to smoke, lightly salt and pepper the chicken thighs and place a couple of them skin side down. Let these cook for a few minutes or until you can smell the chicken skin cooking and you can wiggle the thighs - that way you know they aren't attached to the bottom of the pan anymore! Flip them over and let them cook on the other side for a minute or so, and then transfer to a clean plate. Repeat with the other thighs. Step 4: Saut\u00e9 the Veggies. Once the thighs are lightly browned, add in the celery, carrots and onion. Turn down the heat slightly if the pot seems too hot. (If the oil is popping a lot and smoking a little, it's probably too hot!)Add a pinch of salt and cook the veggies for a few minutes, stirring occasionally. You want the onions to soften and go translucent. Once the onions are translucent, add in the garlic. Cook this for a couple minutes until nice and fragrant. P.S. Sometimes at this point I'll add a couple pinches of poultry seasoning. It's yummy! If you like herby soup, go for it. :D Step 5: Combine Everything in the Pot. Once the veggies are done cooking, add the chicken back into the pot. Leave any fat that's drained off it on the plate. We've got plenty in there already!Add in the four cups of stock and four cups of water. Stir it together. Step 6: Lock on the Lid and Cook. Lock the lid on the pressure cooker and turn the heat up to bring it up to pressure. Once pressure is achieved, turn the heat down to low and set a timer for 20 minutes. (If you're using an electric pressure cooker, cook it at \"high\" pressure.)Remember that if you're using an electric pressure cooker or at a high altitude, you'll need to add a few minutes. I'm at roughly 8,000 feet up so I added 5 minutes to my cook time. :)Once the timer goes off, take the pot off the heat (or turn it off, in the case of an electric pressure cooker) and let the pressure release naturally. Step 7: Finishing the Soup. Once the pressure has released naturally, open up the pressure cooker and pull out the chicken thighs. Set the aside on a large plate for shredding. You can either skim the fat in the pot OR keep it. It's really up to you. I think it tastes awesome so I only skim if there's LOADS of it. To skim it, grab the largest metal spoon you have and drag it gently across the surface to grab the fat. (I normally skim before I put the noodles in, and then while the noodles are cooking too. The starch from the noodles can sometimes make it easier.)Now you'll add the noodles! Put the pot back on the heat and get it bubbling again. Toss in a couple handfuls (maybe 1 cup?) of noodles and cook according to the package directions. I know a couple handfuls sounds like nothing, but this is a tiny bit of soup! If you add too many noodles they'll soak up all the broth. Shred the chicken while the noodles cook - get rid of any fat, bones, connective tissue and skin. When the noodles are nearing the end of their cooking, turn down the heat a little and add the shredded chicken. Stir well and then taste - I always add a little bit more black pepper and a good bit of salt. If it tastes bland chances are you don't have enough salt! Sometimes I salt it using soy sauce too. Sound weird but it's delicious. Just keep adding salt (or soy sauce) and pepper until you like the way it tastes. Enjoy!", ["pressure-cooker-chicken-noodle-soup_0", "pressure-cooker-chicken-noodle-soup_1", "pressure-cooker-chicken-noodle-soup_2", "pressure-cooker-chicken-noodle-soup_3", "pressure-cooker-chicken-noodle-soup_4", "pressure-cooker-chicken-noodle-soup_5", "pressure-cooker-chicken-noodle-soup_6", "pressure-cooker-chicken-noodle-soup_7"]] [40137, "Introduction: The Penultimate Nettle Guide. I used to hate stinging nettles. The first time I ever encountered them was only a few years ago but just brushing against the bush made my leg feel like it was on fire. It was an intense experience and it tarnished my feelings toward the plant. While my leg was on fire, someone explained the plant to me and that it could be used as tea, in soups and that sometimes people had contests to see how much they could eat raw. I learned about the proven and unproven health benefits and nutritional attributes of Stinging Nettle and I was intrigued. I started experimenting with the plant and now as March/April rolls around I crave the plant. Step 1: What Is Stinging Nettle? How and Where to Pick It.. What is Stinging Nettle: Urtica dioica often called common nettle or stinging nettle (although not all plants of this species sting), is a herbaceous perennial flowering plant, native to Europe, Asia, northern Africa, and North America, and is the best-known member of the nettle genus Urtica. The species is divided into six subspecies, five of which have many hollow stinging hairs called trichomes on the leaves and stems, which act like hypodermic needles, injecting histamine and other chemicals that produce a stinging sensation when contacted by humans and other animals. The plant has a long history of use as a medicine, as a food source and as a source of fibre. - from WikipediaOther Names:Bichu, Common Nettle, Feuille d\u2019Ortie, Graine d\u2019Ortie, Grande Ortie, Great Stinging Nettle, Nettle, Nettle Leaf, Nettle Seed, Nettle Worth, Nettles, Ortie, Ortie Br\u00fblante, Ortie des Jardins, Ortie Dio\u00efque, Ortie M\u00e9chante, Ortiga, Small Nettle, Stinging Nettles, Urtica, Urtica dioica, Urtica urens, Urticae Herba et Folium, Urticae Radix.In just 1 cup of stinging nettle there is:No Fat 2g of protein (nettle contains up to 25% protein in its peak season) 36% RDI of Vitamin A 5% RDI of Vitamin B6 555% RDI of Vitamin K 8% RDI Riboflavin 2% RDI of Niacin 3% RDI of Folate 43% RDI of Calcium 8% RDI of Iron 13% RDI of Magnesium 6% RDI of Phosphorus 6% RDI of Potassium 2% RDI of Zinc 3% RDI of Copper 35% RDI of Manganese*The nutritional info comes from this source.Stinging nettle is used for many conditions, but so far, there isn\u2019t enough scientific evidence to determine whether or not it is effective for any of them. Stinging nettle root is used for urination problems related to an enlarged prostate such as nighttime urination, too frequent urination, painful urination, inability to urinate, and irritable bladder. Stinging nettle root is also used for joint ailments, as a diuretic, and as an astringent. The Nettle's above ground parts are used along with large amounts of fluids in so-called \u201cirrigation therapy\u201d for urinary tract infections (UTI), urinary tract inflammation, and kidney stones (nephrolithiasis). The above-ground parts are also used for allergies, hayfever, and osteoarthritis. Some people use the leaves/stems for internal bleeding, including uterine bleeding, nosebleeds, and bowel bleeding. The Nettle plant is also used for anemia, poor circulation, an enlarged spleen, diabetes and otherendocrine disorders, stomach acid, diarrhea/dysentery, asthma, lungcongestion, rash/eczema, cancer, preventing the signs of aging, \u201cbloodpurification,\u201d wound healing, and as a general tonic. Stinging nettle above ground parts are applied to the skin for muscle aches and pains, oily scalp, oily hair, and hair loss (alopecia). In foods, young stinging nettle leaves are eaten as a cooked vegetable. - from WebMDHow and where to Pick it:Before you go picking it, remember to pack some gloves so that you can handle the plant without getting stung all over. If you do get stung, and you probably will, don't worry the pain goes away in a short period of time and it's good for you!Depending on where you live, you should be able to find nettle near your in the region where you live. I've found it in city centers just as easily as in the forest. Consult the pictures above so that you can recognize the plant in the wild and when you find a plant that looks correct. Test it by touching it with your bare skin along the leaves and stem; if it sting you then it is the right plant. Once you've found it pick to your hearts content. Stinging nettle is considered a weed so most people don't do anything with it besides cut and throw it away but you can have all of its bounty. Good luck foraging!*If you get stung by nettles, wash the affected area with the water from cooked nettles - from Hedgerow Farm** I've been reading from various sources about how you shouldn't eat nettles after they begin to flower, so maybe you shouldn't. I've seen various warning about how they could cause issues with your liver and kidneys, how they may cause hallucinations, how they loose much of their nutritional value and also how they can irritate your urinary tract. Consider yourself warned. Step 2: Save Your Nettle for Later. Once you've found some nettle, and I hope you picked a lot, you should dry it out to use after the nettle seasons ends. Don't you want to take advantage of all of those good nutrients in the winter? You should. Start by washing your newly found nettle, you never know a wild animal could have peed on it and it most certainly will have some caterpillars or spiders on it. After you've given it a quick wash, dry the Nettle by tying some thread around a bunch of it and hang it somewhere it will get a lot of airflow and someplace where it wont get wet.It should be dry in less than a week and will keep into the winter so long as you keep it that way. Drying is good for using in tea, infusion or soup making but for preserving to put in cooked foods you may want to freeze the washed nettle leaves. Step 3: Pick It, Strip It, Wash It, Dry It. How do we begin using all of that nettle that we just can't wait to eat? Start by picking off the leaves, wash the leaves and then dry them in a salad spinner or with paper towel. No big whoop! Step 4: Nettle Tea. Ok, we're going to start off slowly and easily and move into the more exciting things to do with nettle leaves.Place a 3 or 4 of the clean leaves in a cup and pour hot water over them. Let them steep for 10-15 minutes. Bam! Nettle tea. Step 5: Nettle Infusion. Nettle Infusion is only slightly more complicated than nettle Tea.Fill a pot 1/4 full with cleaned nettle leaves. Fill the pot with water and boil for one hour. Allow to cool and refrigerate. Your nettle infusion should have a very green taste but with a subtle sweetness. I really enjoy it on ice during a hot summer afternoon; it's very refreshing and has no sugar! Step 6: Nettle Pesto. For nettle pesto you will need:a stick/emulsion blender or food processor 2-3 cups of nettle (freeze them first before putting them through the food processor if you are worried about the chance of stings, personally I haven't had not problems but there has been comments about past experiences)salt & pepper to taste some cheese (Parmigiana would be traditional but I used a curd) nuts/seeds (European Pine Nuts would be traditional but I used flax and poppy) Some herbs (Basil, Oregano, Thyme...it's up to you) Olive oil the juice from one limeBegin by chopping your nettle and garlic. Throw everything, but the oil, in a container or your food processor and blend while slowly pouring the oil into the mixture. You should get a smooth paste quite quickly which you can use in pasta, on bread or on whatever your heart desires. Step 7: Nettle Soup. For nettle soup you will need: at least a 150g of nettle leavesa smear of butter for sauteing the aromatics1 regular sized onion or 3 small ones, peeled and chopped1/2 of a leek2 chopped cloves of garlic3 tbsp oats (optional for thickening)1 liter vegetable stocksalt & pepper to tastePlain yogurt or sour cream and chives/green onion to finish.Start by chopping your leek, garlic and onion. Heat your butter in the pot over medium-high heat and when it has melted throw in the leek, garlic and onion. Once they start to brown add the nettle and vegetable stock. Boil for 30 minutes and remove from heat. Use your stick blender to puree the mixture and add salt/pepper to taste.When you're ready to serve, ladle the soup into bowls with a large dollop of plain yogurt or sour cream in the center and a generous sprinkling of chives or green onion. Enjoy! Step 8: Wilted Nettle With Garlic. I love the previous uses for nettle (and those mentioned in the next step) but wilted nettle with garlic is my all time favorite. It's simple, elegant, tasty and nutritious.For this you will need:2 cups clean nettle leaves (it will really shrink) 2-3 cloves garlic olive oil salt & pepper to taste A squeeze of lemon/lime is also really niceBegin by chopping your nettle and garlic. Heat your pan to a medium-high and pour a splash of olive oil in. Saute the garlic until just golden and lower the temperature of the pan to medium. Add the nettle to the pan along with salt and pepper. Squeeze some lemon/lime over the wilted nettle and garlic to help cut through the taste of the oil. Serve this on it's own, as a side or mix with pasta to create a meal. Step 9: Green Nettle Quiche. Who doesn't love quiche? It's good hot and fresh or room temperature and the next day. With this nettle quiche you can easily and effortlessly pack so many nettles in your diet, it is unbelievable; Vitamin K is going to flood into your body like a tsunami (did you know that most of us actually don't get enough Vitamin K from our diets?).For this you will need:One pie crust, I will suggest the following: Perfectly Tender and Flaky Pie Crust3-4 cups of washed and chopped nettles6 eggs1 cup of milk3 cloves of garlica handful of chopped chivesa handful of chopped ground-ivy, if you like (it was growing right next to the nettles and it has such a nice fragrance, so I decided to throw it in but of course it is optional)salt and pepper and paprika to tasteYou can also add cheese if you'd likePreheat oven to 375 degrees F (190 degrees C).If you have chosen to go along the righteous path and make your own pie crust, place the pastry dough in the form you want to use and just drape it over the edges. I used a spring-form, normally used for cheesecakes. Fill your perfect pie crust first with your nettles then garlic, chives and ground-ivy on top.Whisk your eggs and milk together then season with salt/pepper/paprika and whisk again. Remember that it's ok to be heavy handed with the pepper and paprika but not ok with the salt. Pour your beaten egg mixture over top of the nettles in the pie crust, trying to evenly distribute it. The egg mixture should come up to the top of the nettles depending the dimensions of your baking container. If it the egg doesn't come to the top then push the nettles down.I've you've thought cheese to be a good decision, now would be the time to sprinkle it over the eggs/nettles/others.If you are working with home-made pastry dough then now you should trim the edges along the rim of your baking container, For this I used a fork's prongs to press down against the edge and worked my way around. After the edge is trimmed, I fold it rusticity but nicely around the sides of the baking container. f you used a store bought pie-crust then you do not get to do this. (*If you have extra pastry dough, you can use it in the next step*)Put your pre-quiche in your pre-heated oven and bake for 30 minutes or until set in the center of the quiche. You can check to see if it's set by placing a toothpick or other thin/pointy instrument into the quiche filling, if it comes out clean then the quiche is done. Bon App\u00e9tit! Step 10: Nettle Samosas!. Yes, samosas are one of the most delicious street foods ever invented but maybe they would be a bit better with nettles inside (or at least different and healthier).For this you will need:Some dough, perhaps you have dough left over from the last step and if you don't you can use a more traditional samosa dough by combining 1 1/2 cup of AP flour (00), 2 tsp. salt, 2 tbsp. vegetable oil and 1 cup warm water.2 tbsp of oil (your choice which one)3 cups of nettles3-4 cloves of garlic1 tbsp of ginger if you would likeCumin, curry, turmeric, paprika, chili, salt and pepper to tasteChutney, if possible and you like it.Heat a skillet on medium-high heat. When it's hot add your oil followed by nettles, garlic and spices. This step isn't super necessary since the nettles will also get cooked during the frying stage but by wilting the nettle before you will be able to pack each samosa with as much nettle as possible when otherwise you would be left with mostly empty pockets with only a bit of nettle in them. Once your nettles are cooked and fragrant, remove the pan from the heat.Roll out your dough, trying to get it as thin as possible (2-3mm). Once rolled, place a small round plate on the dough (we're just using it as a template) and cut around the plate. Repeat this step until you have used all of the dough. Cut all of the circles in half.Depending on the size of your half circles, place between 1 and 2 tbsp of filling onto the center of one of the half circles. Fold one of the pointy-edges over the filling and then the other (see the images). Crimp all of the openings together so that you are left with a sealed samosa pocket. Repeat this step until all of your half-circles are filled and all of your filling is used.Deep fry your samosas until golden brown. Serve with chutney (preferably mango). Step 11: More Suggestions.... Of course the possibilities of what to do with nettle don't stop there.Replace nettle with spinach in any cooked recipe like omelets, Spanakopita, risotto...because spinach is expensive and nettle is the superior leafy-green.Make a nettle smoothie by blending clean nettle leaves with yogurt, apple, orange, pinapple or whatever you think might compliment the spring-like flavor of the nettles. Nettle gnocchi.Nettle Aloo.Put nettle on the next pizza you cook at home.Frittatine di OrticaStuff some ravioli with nettle and sage.Make some nettle beer. Make some nettle wine.Throw some nettle inside your next grilled cheese sandwich.Nettle pakora.Make up something crazy like nettle ice cream or nettle butter...Make nettle plant food: pack a 4 ft long piece of drain pipe (with a sealed bottom) ram the nettles in and add some water. then fill a large plastic bottle with water, drop this in the top of the pipe a a weight, leave it for a couple of weeks to decay.The fluid produced will boost all types of plants, ( but it does stink really bad).dig the decayed nettles into your flower beds) - Thanks FloppyJoe/ OR / 1:5 nettles:water (weight:weight) and then let it rot for a week to three. Filter the stinking water and use it to fertilize plants by diluting it 1:10. Alternatively you can use the same ratio and filter it after 24 hours. Then you can use the water as a pesticide against thin-skinned bugs (without diluting). - Thanks KaljakaaleppiMake rope and textiles: dry nettles and make their stems into a fiber similar to flax, for weaving, knitting etc. you would ret the stems, soaking them in water for some weeks or months. Thanks LadybgoodNettle everything!", ["the-penultimate-nettle-guide_0", "the-penultimate-nettle-guide_1", "the-penultimate-nettle-guide_2", "the-penultimate-nettle-guide_3", "the-penultimate-nettle-guide_4", "the-penultimate-nettle-guide_5", "the-penultimate-nettle-guide_6", "the-penultimate-nettle-guide_7", "the-penultimate-nettle-guide_8", "the-penultimate-nettle-guide_9", "the-penultimate-nettle-guide_10", "the-penultimate-nettle-guide_11"]] [40138, "Introduction: Pedernales River Chili Con Carne V. 2.0. Chili Con Carne (Peppers with Meat) is the Official Dish of Texas and as a natural born Texan I would like to think I have a pretty good handle on what makes a good bowl of red.\u00a0 I have tried MANY different recipes and I have found this to be the best tasting, easy to prepare chili out there. The list of ingredients is short, the preparation is simple and I guarantee your guests will love it.\nBy the way, you will notice there are no beans in my recipe. True chili does not contain beans. Beans are great on the side but anyone that says beans go in chili is either misinformed or itching for a whoopin.\nHere is the list of ingredients:\n4 pounds of lean beef, chili or hamburger grind\n2 tablespoons of bacon drippings\n1 large white onion, chopped\n2 teaspoons of minced garlic\n3 teaspoons of salt\n1 teaspoon of Mexican oregano\n1 teaspoon of ground cumin\n1 28 ounce can of diced tomatoes\n1 15 ounce can of tomato paste\n2 cups of boiling water\n6 tablespoons of chili powder Step 1: Melt the Bacon Drippings. Melt the bacon drippings in a large stock pot over medium heat.\nBacon drippings are a staple here in Texas. They make everything better except for maybe coffee and fruit salad.\u00a0\nIf you don't have bacon drippings you can use vegetable oil but your chili won't be as good as it could be. Step 2: Add the Meat. When the bacon drippings are melted add your meat.\nBrown the meat evenly and then drain off the excess grease. Step 3: Onions and Garlic. Add the onions and garlic. Stir frequently and cook until the onions are translucent. Step 4: Dump in the Rest!. Add the remaining ingredients and stir well.\nThe amount and kind of chili powder you add is entirely up to you. We tend to like a lot of heat here in Texas so I usually go with 4 or 5 tablespoons of hot chili powder along with 1 or 2 tablespoons of mild chili powder.\nAllow the mixture to come to a boil and then reduce the heat so that the chili simmers. Allow the chili to simmer uncovered for 1 hour stirring occasionally. Step 5: Enjoy!. You can eat the chili as soon as it is done but to be honest it is much better the next day after the flavors have had a chance to mellow and meld.\nYou can eat the chili as it is with perhaps beans and cornbread, Yankee style over spaghetti or perhaps as another classic Texas dish - Frito Pie! Just pour the chili over Fritos and cheddar cheese.", ["pedernales-river-chili-con-carne-v-20_0", "pedernales-river-chili-con-carne-v-20_1", "pedernales-river-chili-con-carne-v-20_2", "pedernales-river-chili-con-carne-v-20_3", "pedernales-river-chili-con-carne-v-20_4", "pedernales-river-chili-con-carne-v-20_5"]] [40139, "Introduction: Almond Halwa. -Almond halwa is indian dessert prepared on special occassions and during festivals.-It has its unique taste and chewy texture and prepared with common ingredientsIngredients:-Half cup almonds-1/4 cup sugar-1/4cup+3tbsp milk-Crushed cardamom-2 tbsp melted butter or ghee-Nuts and raisins for garnishing Step 1: Soak the Almond and Peel. -Soak half cup of almonds for 3hours in warm water and peel them or you can soak overnight. Step 2: Blending. -Next take peeled almonds in blender and blend them to paste by adding 1/4 cup milk. Step 3: Sauteing. -Transfer the almond paste to a non stick pan or vessel.-Add tbsp of melted butter or ghee to it and saute on low to medium flame for a minute Step 4: Add Sugar. -Next add sugar and saute continuosly until the sugar dissolves completely Step 5: Add 3 Tbsp Milk. -Further add 3 tbsp milk to it. Here we can dissolve few saffron strands in milk and add for yellow color. -I added normal milk without saffron. Step 6: Add Tbsp of Ghee. -Keep stirring until it thickens on low medium flame and again add a tbsp of melted butter-Stir till the mixture seperates from pan. Step 7: Add Cardamom,nuts and Raisins. -Finally add crushed cardamom and garnish with nuts and raisinsTIPS.-You can prepare consistency as per your wish by adding little more milk-You can increase the butter or ghee quantity to prevent it from sticking on pan-You can also add saffron or yellow food color-Maintain low flame to prevent burning", ["almond-halwa_0", "almond-halwa_1", "almond-halwa_2", "almond-halwa_3", "almond-halwa_4", "almond-halwa_5", "almond-halwa_6", "almond-halwa_7"]] [40140, "Introduction: Harry Potter - the Weasley's Burrow Gingerbread House. There is no denying that I am a proud Harry Potter nerd. Honestly, Ten years or more of my life has been spent being involved in that story whether through the books or the movies so I thought I would make a tribute to the best building in the whole series: The Weasley Family home or more formally \u201cThe Burrows\u201d.\u00a0\u00a0 I love it because it has an amazing DIY feel to it.\u00a0 Much like myself, they are on a close budget, they have to make do with things that are not perfect or they make it work somehow. Mrs. Weasley makes her family home knit sweaters for Christmas and they reuse books and clothing,\u00a0 just like me! \u00a0In my mind that house is kept together with magic, duct tape and love.\n\tI am not an excellent cook, but I do like to bake. This gingerbread house, which I actually made a year ago, is the first gingerbread house I have made as an adult. I remember making them as a child with my mother and adding a lot of white icing and gumdrops and loads of sugary bits. However my gingerbread house is not about the candy it's about the gingerbread. Lots and lots of tasty Gingerbread.This house stands at just about 2'-9\" tall and used 4 double batches of gingerbread to create.\u00a0 I also changed the spice equation on my grandmother's recipe to be heavy on the cinnamon, light on the ginger, with a little added nutmeg and no cloves.\n\tAs I mentioned above, I did make this gingerbread house a year ago, and not knowing I would be entering it into this contest or onto instructables, I did not take the kind of photo documentation that the folks here at instructables are accustomed to. I put my thinking cap on and decided to use my other skills to attempt to make up for that.\u00a0 I did an approximation of my template for this gingerbread house on AutoCAD and to help demonstrate the steps I painted some watercolour renderings. It's a bit of an artistic instructable! Why not!?\n\tThis baking endeavour took me 40 hours, a fair bit of money and ingredients as well as a small piece of my sanity! I do a lot of crafting, embroidery and craft swaps and this was not in my regular arsenal of skills so it was a major challenge for me. If want to see what I usually spend my time doing - you are most welcome to peruse my blog at your discretion. \n\t\u00a0 Step 1: Supplies. \n\tThis is what you will need to accomplish this:To make the model:\n\t\t3 pieces of 2'-0\" x 3'-0\" foamcore - colour of your choosing\n\t\tTape\n\t\tTinfoil\n\t\tLarge sheet or roll of paper\n\t\tPencil and eraser\n\t\tImages of the orginal house\n\t\truler\n\t\tCutting Mat for paper\n\t\tExacto Blade\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 To make all of the gingerbread:\n\tThere are 4 double batches to make this which is a massive amount of ingredients. This list is the final tally of what you will need. I will give you a more specific per batch recipe once you get to that step.16 stick of unsalted butter, softened12 cups packed light brown sugar16 eggs8 cups dark molasses ( Some light molasses in there too) 8 teaspoon pure vanilla extract50 cups flour ( of various kinds) 24 teaspoons ground ginger24 teaspoons ground cinnamon8 teaspoons baking soda2 teaspoons ground nutmeg4 teaspoons saltTo make the royal icing: \n\tAgain this cumulative for the whole house18 cups of Icing sugar12 eggsTo decorate and shape the gingerbread before and after baking:Big cookie sheetSmall cookie Sheetparchment paperrolling pinSharp knife ( paring knife works well)Dull butter knifeIcing tips\n\t\tIcing bags ( I just used sandwich bags.. a little cheap i know..)\n\t\tPaint brushes ( Nylon, new and washed with dish soap)\n\t\tSpray food colouring - red\n\t\tDark Brown and Black food colouring\n\t\tregular Red, Blue and Yellow food colouring\n\t\t6 cans of canned food ( for propping things up on)\n\t\t2 Large cinnamon Sticks\n\t\tabout 2 cups of Shreddies ( for the roof shingles)\n\t\tLicorice shoelaces\n\t\tyellow and green nerds\n\t\ta brown candy stick\n\t\u00a0 Step 2: Sketching and Creating a Foamcore Model of the House. I have a background in theatre, so I am familiar with making models. \u00a0I decided to make a model of the gingerbread house out of foam core. Using reference images of the House, the first thing I did was draw out on a large sheet of paper my estimated size of the house, my initial sketch had the finished house at about 5 feet, which was insane and not going to happen,\u00a0 so I just about halved the size and drew it at the height of\u00a0 2\u20199\u201d tall. I then used that sketch to figure out the size of my foam core pieces.\u00a0 As I said before I made some templates, a facsimile of what I originally did. These are my approximated pieces. I did this on AutoCAD this week to show people how made this, so if you use this as a template to make your own, please double check and make your own foam core pieces\u00a0 because I haven\u2019t put these drawings specifically together before, and I am positive there are things that are not perfect.\u00a0 (Pay attention especially to the angles on the roofs) The scale is about 3/16\" = 1'-0\", when this is printed on 8-1/2 by 11 paper.\n\tI put together the foam core pieces with tape, checking to see that they all fit well together. Starting at the bottom I worked my way up to the top until I had the all of the pieces made and looking like the original reference.\n\tI then labelled each piece, took the model apart and used each individual piece for my gingerbread template. Step 3: Making the Gingerbread Dough. As I mentioned before,\u00a0 I am giving you the recipe for one single batch, so that if you wanted to use it for something smaller you could go right on ahead and do that. \n\tGingerbread Recipe for one single batch:2 stick of unsalted butter, softened1 1/2 cups packed light brown sugar2 eggs1 cup dark molasses 1 teaspoon pure vanilla extract6 1/4 cups flour3 teaspoons ground ginger3 teaspoons ground cinnamon1 teaspoon baking soda1/4 teaspoon ground nutmeg1/2 teaspoon salt\n\tMixing the Gingerbread Dough\n\tI used a little hand mixer for some of this, but sometimes it got too much for that! So most of the time I just ended\u00a0 up doing it with my hands, and boy were they sore by the time I was done!\u00a0Mix together the butter until it\u2019s creamy smooth. Put the sugar into that and mix until it gets kind of fluffy and light. Mix in your eggs one at a time, then add Molasses and\n\tMix the dry ingredients in a separate large bowl\u2013 Flour, ginger, cinnamon, nutmeg, baking soda and Salt.\u00a0 Little bits at a time, add in the dry mixture to the wet, till you get a nice dough.\u00a0 Wrap that puppy up, and put it in the refrigerator for 1 \u2013 2 hours. Use this time to reflect or perhaps get inspiration and watch a Harry Potter Film. Step 4: Rolling Out and Making Your Gingerbread Pieces. Preheat the oven to 350 degrees F and put parchment paper on\u00a0 2 large cookie sheets. As the pieces are really big for this, you will need large cookie sheets.\n\tSprinkle a bit of flour on to your dough rolling surface, find two pieces of anything that can be your thickness gauge on your gingerbread. ( I used some leftover foam core) Stick them on either side of your roller, so that you don\u2019t get any thinner than that thickness with your roller, a nice even surface pays off in the end.\u00a0 Split your dough up and start rolling it out.\u00a0 Use the foam core pieces from the model to create your gingerbread shapes. I used a very sharp paring knife to do all of my cutting and it worked out really well.\u00a0 \n\tThis is also where I added in some detail on the gingerbread, I took the template off, then I added in wooden slats on to the surface of the gingerbread, I used a dull butter knife to add grooves into the gingerbread which would give it a bit more detail once it\u2019s baked.\n\t\u00a0 Step 5: Baking the Gingerbread. \n At this point your oven should be hot and ready at 350 degrees F.\u00a0 You can stick your cookie sheets with your gingerbread pieces into the oven.\n\tBake that until it\u2019s pretty stiff, I put mine in for about 18 minutes. Once you take them out of the oven, take the template that you made the shape from and double check that they are the same. Before the Gingerbread cools is a great time to chop off any weird bits that have happened from baking.\u00a0 Once it hardens it\u2019s very difficult to change the shape.\u00a0 Do not lift up off of the tray until cools as this may end in catastrophe.! Occasionally I would use the parchment paper as a sliding surface and take the pieces off of the tray and slide the parchment onto another surface. This I would do with extreme caution. \u00a0 I let them cool over night especially the larger pieces because I wanted them to be really hard and stiff. \u00a0If you don\u2019t want to wait that long just absolutely make sure they have cooled completely.\n\tThe two huge pieces ( top sides) \u00a0I baked for another 10 minutes on a lower temperature.Now that you know how I baked each piece of gingerbread you should know how crazy it got.\u00a0 There are just under 200 pieces to this gingerbread house, so my house became a gingerbread factory, I would roll out two cookie sheets worth of pieces put them in the oven, then start on another two cookie sheets of pieces. I would then swap two cookie sheets out of the oven once they were baked for another two cookie sheets of unbaked that would then head into the oven. Baking this entire gingerbread house took me two and a half days of my oven being on almost the whole time.\u00a0 The only time I turned my oven off, was when I was mixing more dough. There were pieces of baked gingerbread on every flat surface in my house. \n Step 6: Royal Icing Time, Oh Yeah.... \n\tI know there is a bit of a debate over making royal icing with raw eggs or not with eggs. But when you are talking about a 3 foot tall gingerbread house you need it to stick together.\u00a0 What a lot of websites recommend when working with raw eggs is to make sure that you use properly refrigerated, clean, grade A or AA eggs with intact shells and to avoid contact between all of the bits, so the yolk, egg whites and the shell.\u00a0 It tasted great and no salmonella when we made it, however do note that it is a risk.Royal Icing:3 cups confectioners' sugar, plus more as needed2 egg whitesTo make the royal icing: whip confectioners sugar and egg whites together until you get a nice even consistency.\u00a0 Here is my trick in order to hide my icing. I tint it the same colour as the gingerbread.\u00a0 I add a brown food colouring to my icing, so that it looks very similar and doesn\u2019t stand out. My technique is also helpful for hiding the icing, I try to put it on as clean as possible, so the mess and the bulk of the icing is on the inside of the piece I am working on.\n\t\u00a0 Step 7: Assembly: Make a Base, Put on a Bottom.. \n\tUsing a large portion of the foamcore I made an organic earthy shape in which I covered in tin foil and taped down to the underside of the shape.Now we start to build!\n\tThe \"bottom\" pieces which are the foundation for the whole thing are the first pieces to go on. \n\tI then put a load of icing on the bottom edge of the \u201cbottom\u201d section of the house and propped it up with canned items sticking the \"bottom\" to the base. I put together the four walls and placed a bead of icing down the back of the seam between the two walls.\u00a0 Once I had my four base walls setting up I left those for a day to TRULY harden. This I feel was crucial. The bottom section was the foundation for another 2 feet of gingerbread, so it had to be solid.\n\t\u00a0 Step 8: Putting the Top Section Together. \n\tIn the mean time while the bottom section was drying I started to put together my \u201ctop\u201d section. The Top side pieces were so big that they needed reinforced icing and gingerbread braces on the back of them.\u00a0 I essentially put this part together like a box and let it dry unattached to the rest of the house.\u00a0 Step 9: Roof on the Bottom Section. \n\tAfter the bottom section was dry, I added on the side window extension, I then \u201cStuccoed\u201d the entire bottom section and the base with icing that had been tinted a light brown. Once that dried I then started to put together the \u201cbottom\u201d roof section.\n\tAs this is still part of the foundation I wanted this on really well so I put a gingerbread piece ( let's call it a tab) on the inside of the bottom of the roof section so that when it was on an angle it wouldn\u2019t slide down the wall. It also helps to keep the roof level or square(ish).\u00a0 I let this dry completely. Then I put icing all along the top of the \"bottom\" section wall and placed my two side roof pieces on. Having the tabs there held them in place. Then I put icing at the top connecting the two roof pieces.\n\tThen I added a couple gingerbread bracing pieces on the inside of my roof. ( Those are the three tabs on each side in the picture) so that when I put the front and back roof pieces on they had more surface to adhere to and they wouldn't just push inside the house.\n\tI then coated all the seams with copious amounts of icing and let that dry overnight before I put the \"top\" section on. Step 10: Top and Bottom Become One!. \n\tOnce both the bottom and top sections were dry and the first roof was on, \u00a0I prepared to put \"top\" and \"bottom\"\u00a0 together. If you can see from the picture, there are cinnamon sticks holding up the front end of the house. The cinnamon sticks go through a hole in the front roof section so that they are touching the base. I wanted to be extra careful in weight distribution as I was very worried the whole thing would fall apart. As it turns out, once I had glued the top section to the bottom section there was so much surface area covered that the weight wasn't an issue at all, barely any weight actually sat on the cinnamon sticks, it just all somehow magically worked out!\u00a0 Which is great because after spending the amount of time I had to get to that point, I was very worried the whole thing would collapse. Lucky for me, It faired amazingly! Step 11: Assembly: Window and Porch Extensions. \n\tWhile the top and bottom section were setting, I put together all of the window and roof extensions which protruded from the house. I made each one of these, seperate from the house, allowing them to set before I attached them.\u00a0 I didn't put the roof sections of the window extenstions on until I put the windows on to the house. \u00a0 Once these were set, I attached them and put on their roofs. Step 12: Putting on the Top Section Roofs. This seems pretty easy, but these pieces gave me a bit of hassle. Even though I used my tab technique on these roofs as well, they did not want to stay together at the centre. I ended up gluing them with icing using cans and anything I could find to keep them in place.\nNow this is where some people might get mad at me. The whole house isn't actually finished. Turns out that no matter what I did my last two pieces of porch roof just would not stick on 4 measley posts. I tried just about everything and then decided that their porch roof had suffered a casualty in the wind, or maybe one of the Weasley's experimented with some muggle thing and blew it off the house! However I continued on with the rest of the house because I was too into it not to. Step 13: Decoration: the Sprayed Shreddies Roof. Now that all the main Gingerbread pieces were on I could start to decorate!\u00a0 I used Shreddies Cereal as my roof Shingles.\u00a0 I laid out a large piece of Tin Foil then spread out the Shreddies flat along the entire surface of tin foil. I then used Spray Red Food colouring ( I believe it's often used on cupcakes) To dye my shingles red.\u00a0 I started gluing them on with icing from the bottom and worked my way up making sure to break the bottom of each shingle just a little bit so it looked older and a bit more aged.\u00a0\nOn the corners of the roof, I put a line of shreddies down to hide the seam.\nOnce they were all on and dry, I used a bit of black and brown icing and a paint brush to paint in shadows and dirt. Step 14: The Pig Pen and the Laundry Line With Sweaters!. This bit was rather fun.\u00a0 In the original image of the house, they had a pig pen at the side.\u00a0 I made a lot of long\u00a0 thin pieces out of gingerbread that I had used for a lots of things, including tabs on the roofs and porch posts. I turned these on there side to make the pig pen.\u00a0\nThe Sweaters are probably my favourite part of the whole thing. I wanted something on the house that would really reflect the Weasley's DIY creativity, and I loved her knit sweaters, so I decided to make a Laundry line with the entire Weasley Families Christmas sweaters on it.\u00a0\nThey were very easy to make. I just rolled out some really thin gingerbread, and used my paring knife to kind of eyeball a sweater shape. I baked them, then used a fine paint brush and brown food colouring to give them there details.\u00a0 I used a licorice shoelace for the laundry line and a candy stick for the laundry post. Step 15: Decoration: Wooden Slats to Ramshacklify and Window Trim. To make the house look more ramshackle I used two different techniques.\u00a0 I painted the wooden slats\u00a0 I had made by putting grooves in the gingerbread all different shades of brown, and I added \"wooden slats\" or pieces of gingerbread that were thin and long. I also painted those in different colours. I put those on the house on different angles and tried to make it look like they were just holding the thing all together.\nI also used more of those skinny pieces of flat, long thin gingerbread to put trim around all the rest of the windows. I painted these different colours as well. Step 16: Finally, I Nerdified It.. I put some wet icing down and then put some nerds candy on it to look like grass and rocks.\nThat's my entire process! Thanks for reading this far! I hope you all forgive my artistic interpretations of cooking gingerbread!\nIf I have missed any steps you want to know about please let me know. This is my first instructable and I appreciate any feedback you can give me.", ["harry-potter-the-weasleys-burrow-gingerbread-ho_0", "harry-potter-the-weasleys-burrow-gingerbread-ho_1", "harry-potter-the-weasleys-burrow-gingerbread-ho_2", "harry-potter-the-weasleys-burrow-gingerbread-ho_3", "harry-potter-the-weasleys-burrow-gingerbread-ho_4", "harry-potter-the-weasleys-burrow-gingerbread-ho_5", "harry-potter-the-weasleys-burrow-gingerbread-ho_6", "harry-potter-the-weasleys-burrow-gingerbread-ho_7", "harry-potter-the-weasleys-burrow-gingerbread-ho_8", "harry-potter-the-weasleys-burrow-gingerbread-ho_9", "harry-potter-the-weasleys-burrow-gingerbread-ho_10", "harry-potter-the-weasleys-burrow-gingerbread-ho_11", "harry-potter-the-weasleys-burrow-gingerbread-ho_12", "harry-potter-the-weasleys-burrow-gingerbread-ho_13", "harry-potter-the-weasleys-burrow-gingerbread-ho_14", "harry-potter-the-weasleys-burrow-gingerbread-ho_15", "harry-potter-the-weasleys-burrow-gingerbread-ho_16"]] [40141, "Introduction: Healthy and Delicious Single-serving No-bake Cheesecake!. Never feel guilty again for eating buttery or unhealthy cakes! Do not renounce to the pleasure of eating a yummy cheesecake! Here I present you the healthiest cheesecake you will ever find on the internet! I hope you enjoy it! It is so easy and quick to make, it has only six ingredients and you just have to leave it overnight in the fridge and you can enjoy it the next morning (that's an extra point if you are rushing for work or school every morning).Please vote for me in the ''20 minutes meal challenge'' contest! I will appreciate it! Step 1: . Step 1: Gather your tools and Ingredients.Tools:- Hand wisk.- Instrument to make purees. Or you could use a colander to give the cheese a more creamy texture.Ingredients:- Cottage cheese.- Any kind of Milk.- Lemon juice.- Honey or sugar. I mixed them both.- Blueberry, or any kind of berry, jam. I used raspberry and lychee jam.- Crackers, for the base. Step 2: Step 2: Create the Smooth, Creamy Texture.. Pass your cheese through the colander and mix it well. Then add 10 ml of milk or so, mix until you reach your desired smooth consistency. Step 3: Step 3: Add Lemon Juice and Honey/sugar.. First add your sweetener, I used 1tsp of honey and 1/2 tsp of white sugar. You can adjust this step to taste. Afterwards, pour a few drops of lemon juice, it will condensate the mixture when you place it in the fridge overnight and you will get a cheesecake texture, plus a yummy flavour. Step 4: Step 4: Start Layering. Crumble your Crackers and pour your cheese mixture on top of it. Place your jam on the cheese and top it all off with a few crumbles of your crackers! Done! ", ["healthy-and-delicious-single-serving-no-bake-chees_0", "healthy-and-delicious-single-serving-no-bake-chees_1", "healthy-and-delicious-single-serving-no-bake-chees_2", "healthy-and-delicious-single-serving-no-bake-chees_3", "healthy-and-delicious-single-serving-no-bake-chees_4"]] [40142, "Introduction: How to Make a Gingerbread Tardis (with Doctor). Travel through time and relative dimension in space deliciously!\u00a0\nThis is a fun project that doesn't require a lot of baking experience.\u00a0 It's easier than a Tardis cake, for example, and it keeps longer.\u00a0 It does require a a good bit of working space, but no exotic ingredients.\u00a0 Everything except the gumdrop on top of the Tardis was already in my kitchen. Step 1: Gather Your Materials. You'll need to make sure you have the following things:\n\tlots of countertop or table space\n\tpaper stencils-- you'll print these out in the next step\n\tmetal cookie sheets\u2014try to get ones that won\u2019t warp in the oven\n\tparchment paper\n\tcountertop mixer with dough attachment and whisk attachment\n\trubber/silicone spatulas\n\tfrosting bags and tips, or ziplock bags\n\tcandy thermometer (optional)\n\tmasking tape (optional)\n\tparing knife\n\tfrosting knife or table knife\n\tscissors\n\tlarge cereal box or other light cardboard\n\tpen/pencil\n\tmeasuring cups and spoons\n\trolling pin\n\tlarge metal mixing bowl, other bowls\n\tplastic wrap\n\tspatula\n\tcooling racks\n\thot mitts\n\tlarge shallow pan\n\twhisk\n\twater\n\t1 blue gumdrop or jellybean\n\ttoothpick\n\theavy items to prop up drying pieces (e.g. canned food or books)Check recipes if you're not sure you have enough of these items:\n\teggs\n\tpasturized egg whites (optional)\n\tpowdered sugar\n\tgel food colors\n\tlight brown sugar\n\tunsulfured dark molasses\n\tnonstick spray or oil\n\tall purpose flour\n\tbaking powder\n\tsalt\n\tground ginger, cinnamon, and cloves\n\tmilk\n\tvegetable shortening (Crisco) Step 2: Make Your Stencils. \n\tPrint out the templates found in this pdf.\u00a0 For reference, the front elevation and plan view have been included.\u00a0 Trace the paper templates onto light cardboard and cut them out.\u00a0 I used a large cereal box.\u00a0 Remember to label the cardboard pieces so you don't confuse them. Step 3: Make the Gingerbread Dough. \n\tThis recipe worked well for me, but feel free to use your own if you prefer.\n\t\u00be cup unsalted butter\n\t1 \u00bd cup light brown sugar, lightly packed\n\t1 cup unsulfured dark molasses\n\tnonstick spray or oil\n\t2 eggs\n\t1 tablespoon water\u00a0dry ingredients:\n\t5 \u00bd cups all purpose flour\n\t\u00bd teaspoon baking powder\n\t4 teaspoons ground ginger\n\t3 teaspoons ground cloves\n\t2 teaspoons ground cinnamon\n\t\u00bd teaspoon salt\n\tStir together the dry ingredients in a separate bowl and set aside.\u00a0 Cream the butter in a countertop mixer with a dough attachment. (You can do this recipe by hand, but only if you\u2019ve got plenty of upper body strength.\u00a0 A handheld mixer will not be strong enough.)\u00a0 Beat in the brown sugar and eggs.\u00a0 Coat the inside of a measuring cup with nonstick spray or a little oil, then measure out the molasses and add it to the mixing bowl.\u00a0 The oil prevents the molasses from sticking excessively to the measuring cup.\u00a0 Add the water to the mixing bowl and beat.\u00a0 Gradually beat in the dry ingredients, stopping the mixer occasionally to scrape down the sides.\u00a0 The dough should be very stiff, almost like Play-doh.\u00a0 If it is still too soft and sticky, add another half cup of flour.\u00a0\nDivide the gingerbread dough into 3 flattish patties, wrap them in plastic wrap, and refrigerate for at least an hour (up to two days). Step 4: Make the Gingerbread Pieces. \n Preheat oven to 350 degrees and prepare cookie sheets lined with parchment paper.\u00a0 Roll out \u00bc inch thick on parchment paper or a pastry mat, dusting with flour as necessary to avoid sticking.\u00a0 A quarter inch is thicker than you might normally roll cookies, so use a ruler to check.\u00a0 Lay templates on dough and cut out with paring knife.\u00a0 Make sure to cut out the right number of copies of each piece.\u00a0 \nUnstick the pieces by sliding the paring knife underneath them.\u00a0 Use a spatula to transfer the pieces to the cookie sheets with a minimum of distortion.\u00a0 It is a good idea to segregate small pieces on different cookie sheets than large ones, because of the difference in baking times.\u00a0 Once the pieces are on the cookie sheets, lay the templates back on top of them to check that they are still the right shape and size.\u00a0 Use any remaining dough to make anything you like\u2014gingerbread Daleks, K-9, or whatever.\n\t\u00a0Place cookie sheets in preheated oven.\u00a0 Do not overload the oven with more than 2 cookie sheets, because this will cause uneven heating.\u00a0 Watch the pieces through the oven door. \u00a0\u00a0Cooking time varies widely from the small pieces to the large ones.\u00a0 Small pieces are done in as little as 6 minutes, while large pieces could take 20 minutes or more.\u00a0 Pieces are done when their edges and corners start to darken.\u00a0 Don\u2019t overcook\u2014you can always put an undercooked piece back in if you have to.\n\t\u00a0\n\tWith the pieces still on the warm cookie sheets, place the templates back on top of them one last time.\u00a0 Trim the warm gingerbread as needed\u2014once it cools, it will be too brittle.\u00a0 Once the pieces are solid enough, transfer them to a rack to finish cooling. Step 5: Make the \"Glue\" Icing. \n\tRecipe:\n\t4 egg whites (Use 8 tablespoons of pasturized egg white product if you\u2019re worried about salmonella)\n\t5 1/3 cups powdered sugar\n\tgel food colors\n\tNote:\u00a0 There is a small, but measurable, risk inherent in using raw egg whites if you plan to eat your Tardis.\u00a0 This risk is greater for young children, pregnant women, people with compromised immune systems, and the elderly.\u00a0 Even clean, unbroken eggs can be contaminated inside.\u00a0 If you\u2019re worried, you can buy pasturized egg whites in a carton, though these may not foam as well.\n\t\u00a0\n\tFill the large, shallow pan with 1-3 inches of water and put it on the stovetop on medium heat.\u00a0 Clean the metal mixing bowl so that there is no grease, oil, or fat inside.\u00a0 Put the egg whites in the metal mixing bowl, and put it in the pan of water as a double boiler.\u00a0 Whisk the egg whites constantly for several minutes until they are warm to the touch (if you\u2019re using a candy thermometer, 120-130 degrees Fahrenheit, no more).\u00a0 Remove the bowl from the heat, put it immediately into the mixer with the whisk attachment.\u00a0 Starting out slow, build up to high speed.\u00a0 Beat until whites form stiff peaks (when you pull the beaters out, the whites form sharp, somewhat droopy points like a Tim Burton landscape).\u00a0 Gradually beat in the sugar.\u00a0\u00a0 \n\t\u00a0\n\tReserve about a quarter of the icing in a sealed container.\u00a0 Dye the rest dark blue with the gel coloring and put it in an icing bag with a piping tip, or in a ziplock bag with the corner cut off.\u00a0 Once this frosting dries, it is like plaster, but it is soluble in warm water. Step 6: Assemble Your Tardis. \n\tAssemble your Tardis in a place where you can leave the pieces without fear that they will be disturbed by unauthorized personnel or pets.\u00a0 As I was making this project, the gingerbread Doctor had to regenerate twice, having twice suffered a horrible fate at the jaws of ravenous dogs.\u00a0 (On the plus side, eating gingerbread seems to improve a dog\u2019s breath.)\n\t\u00a0\n\tGather some heavy items\u2014like cookbooks or canned goods-- to prop up pieces while they set.\u00a0 You can also use masking tape to help hold pieces until they set.\u00a0 Look carefully at the plan view diagram to see how to join the pieces, or the Tardis won\u2019t be square.\u00a0 If you\u2019ve broken any pieces, glue them back together with icing.\n\t\u00a0\n\tAssembly order:\n\t1. back+1 side, roof pieces to each other\n\t2. other side\n\t3. base\n\t4. roof\n\t5. front left\n\t6. top right\n\t7. front right door (I left it slightly open)\n\t8. frame edges\n\t9. signs\n\t\u00a0Glue the back to one of the sides first using the blue icing.\u00a0 Pipe a line along the edge and another line inside the angle of the join, like caulk.\u00a0 Don\u2019t worry too much if icing shows on the outside; that\u2019s why we dyed it blue.\u00a0 Prop the pieces up and leave them to set for at least an hour.\u00a0 While you\u2019re waiting, you can start on assembling the roof and decorating the Doctor.\u00a0 I used masking tape and a pop bottle lid to hold the roof pieces at an angle while they set.\n\t\u00a0\n\tOnce the back and first side have set, add the second side and leave it to set again.\u00a0 These first few pieces will need the longest setting time.\u00a0 After these, the Tardis will have a little more stability and you can get away with working faster.\u00a0 If something is misplaced, it\u2019s better to find out before the glue has set all the way (3 hours, give or take).\u00a0 \n\t\u00a0\n\tNext, glue the back and sides onto the base and glue the roof on.\u00a0 Stick the front left panel in place, making sure that there is space for the last pieces to fit in.\u00a0 Stick on the upper right panel, over the door opening.\u00a0 Put the door in at the angle you choose.\u00a0 Stick the upright frame edges in place (consult the plan diagram) and stick the top frame edges in place like lintels.\u00a0 Allow to set and stick the signs on.\u00a0\u00a0\u00a0 \u00a0\u00a0 Step 7: Decorate Your Doctor. Divide the reserved glue icing into small bowls for different colors, as many as you want for the doctor and his outfit.\u00a0 Remember to leave some white for decorating the Tardis if you haven\u2019t done that yet.\u00a0 Keep any icing you're not using sealed so it doesn't dry out.\nUse the gel colors to tint the icing.\u00a0 With gel coloring, a tiny bit goes a long way.\u00a0 Mix to get the colors you want; for example, combine red and green to get brown.\u00a0 Ice the Doctor.\u00a0 For the eleventh Doctor, you\u2019ll need brown for his coat shoes and hair, peach for his skin, red for the fez and his shirt stripes, white for his shirt, a tiny bit of purple for a bow tie, and a smidge of pink for his mouth.\u00a0 You already have blue for his pants.\u00a0 I also iced a little piece of toothpick to make a sonic screwdriver for him to hold.\u00a0 The tip of a toothpick is useful for icing the details on the Doctor, too. Step 8: Turn Your Tardis Blue. \n\tYou may choose to leave your Tardis a traditional gingerbread brown.\u00a0 If you want a blue Tardis, however, you will need to frost it because the molasses makes the gingerbread dough itself too dark to dye.\u00a0 This recipe is the kind of frosting you\u2019d get on a supermarket cake, chosen for spreadability, color, and shelf life, so don\u2019t expect it to taste as good as a buttercream.\u00a0I chose to use frosting instead of the plasticky-smooth rolled fondant that is de rigueur for cakes these days, because the Tardis is wooden and slightly battered.\n\t\u00a0\n\tBlue frosting for outside of Tardis:\n\t1/3 cup vegetable shortening (Crisco)\n\t1/8 teaspoon salt\n\t2 cups powdered sugar (more or less)\n\t2 tablespoons milk (more or less)\n\tCream the shortening and beat in the salt.\u00a0 Beat in the milk and gradually add the sugar.\u00a0 If the consistency isn\u2019t how you like it for spreading, add more sugar or milk as necessary.\u00a0 Color with gel coloring.\u00a0 This frosting tends to darken slightly on the surface as it dries.\u00a0\n\tMake sure the Tardis has securely set.\u00a0 To be safe, I let mine dry overnight before I frosted it.\u00a0 Frost the Tardis with a knife.\u00a0 If you are more of a perfectionist than I am, you can smooth it with a scrap of parchment paper as the frosting sets. Step 9: Add Decorative Details to the Tardis. \n\tPipe the windows on with white glue icing.\u00a0 I did this freehand, but if you are feeling very precise you can make the windows as squares on parchment paper and stick them onto the Tardis once they dry.\u00a0 Draw the square inset panels onto the Tardis freehand with the dark blue glue icing.\u00a0 Divide the window panes and write on the front sign with the dark blue icing, too.\u00a0 Spread dark blue as the background of the \u201cPolice Box\u201d signs.\u00a0 Write \u201cPolice Box\u201d on the signs in white.\u00a0 Glue the gumdrop on top. Step 10: Enjoy!. Have fun explaining to your family members what a Tardis is.\u00a0 \"No, Gramma, it only looks like a phone booth.\"", ["how-to-make-a-gingerbread-tardis-with-doctor_0", "how-to-make-a-gingerbread-tardis-with-doctor_2", "how-to-make-a-gingerbread-tardis-with-doctor_4", "how-to-make-a-gingerbread-tardis-with-doctor_6", "how-to-make-a-gingerbread-tardis-with-doctor_7", "how-to-make-a-gingerbread-tardis-with-doctor_9"]] [40143, "Introduction: 3-Ingredient Nutella Croissants (+ Video!). These easy peasy Nutella croissants only required three ingredients! They're easy and simply delicious! An added bonus: watch a guided video tutorial!Yield: makes 10 croissants Step 1: Video. Step 2: Ingredients. - 1 puff pastry sheet- 1 egg (& beat with 1 tsp of water to make egg wash)- 3/4 cup of nutella, softened (use about 1 tbsp for each croissant)", ["3-ingredient-nutella-croissants-video_0"]] [40144, "Introduction: Medusa Truffles. \nChocolate Truffles that are fun to make and fun to eat! Step 1: Ingredients. * 8 ounces good-quality semi- or bittersweet chocolate, coarsely chopped\n* 4 ounces unsweetened chocolate\n* 8 tablespoons unsalted butter\n* 1 (14 ounce) can sweetened condensed milk\n* White Chocolate spread\n* Gummy Worms\n* Licorice Whips\n* Candy necklace Step 2: Step 1. \n1. Heat chocolates, butter and milk in a pan until chocolates and butter are partially melted. Remove from heat and stir until completely melted.\n.\n2. Transfer to a bowl and let stand until firm enough to hold its shape, about 2 hours.\n3. Mold chocolate into balls, and place on a cookie sheet. Step 3: Step 2. \nPlace each truffle onto a stick and cover in white chocolate spread.\nCut apart the candy necklace and use the candy to make eyes. Step 4: Step 3. Cut a small piece of licorice to use for a mouth.\nPlace worms on the heads of your truffles to create your Medusas.\nFreeze for 30 minutes so worms take on a life of their own.\nEnjoy!", ["medusa-truffles_0", "medusa-truffles_2", "medusa-truffles_3", "medusa-truffles_4"]] [40145, "Introduction: Apple Oat Protein Pancakes. The best breakfast!!! Full of protein! Gluten Free! No sugar, flour, butter, or oil! And of course, delicious!! Step 1: Apple Oat Protein Pancakes. Ingredients1 scoop MTS Caramel Sutra whey (30g)1/4 cup quick oats (20g)2 T unsweetened applesauce (30g)3 T egg substitute (46g)2 T unsweetened almond milk (30ml)1/2 t cinnamon1/2 t baking powder1/2 small apple (25g) feel free to use more!sweetener if desired Instructions Mix all ingredients except appleCut apple into small pieces and add (I remove skin)Let batter sit for 5 min (will thicken)Coat pan with nonstick spray and cook on medium to low heat NotesFeel free to try other flavors of protein powder (vanilla, cinnamon, peanut butter...)Real eggs and any kind of milk will work**This entire stack is only 250 calories 3F 24C 28P****Order MTS whey:Tiger Fitness http://bit.ly/1LihEWz Use code KIM to save 5% on all MTS products (must spend $49)MTS Nutrition http://bit.ly/1rf025v Use code KH30 to save 30% on your total order!", ["apple-oat-protein-pancakes_0", "apple-oat-protein-pancakes_1"]] [40146, "Introduction: Bread and Mitre Box. Slicing bread has never been more perfect with mitre box, that can also be used as a cutting board and a serving tray.\u00a0Miter box to help you cut thinner, more consistent slices.\u00a0 People with disabilities can greatly facilitate slicing bread. Mitre box is also ideal for eggplant, squash, cheese, or almost any other sliceable food that'll fit into it. You can build your miter box, it's easy, consisting as it does of only three pieces \u2013 front, back, and bottom. There is my tutorial:\u00a0https://www.instructables.com/id/Cheap-mitre-box/", ["bread-and-mitre-box_0"]] [40147, "Introduction: Garlic Rice With Chickpea Lentils Chutney. Garlic Rice is a tasty and healthy food which is easily digestible and good for all ages. Here I have also made a chutney with chickpea lentils to be served as side with garlic rice.In this instructable I have explained how to make Garlic Rice and Chickpea Lentils Chutney with easy to understand steps. First, let us see how to make the Garlic Rice Step 1: Ingredients Required for Garlic Rice. One cup of Broken Rice. These are not whole rice but fragments of rice grains. Please see the close up in the second picture About 150 grams of Garlic cloves 1 teaspoons of Fenugreek seeds 2 teaspoons of Cumin Seeds Handful of Coriander leaves, Curry leaves and Mint leaves Salt to taste Step 2: Prepare the Ingredients. Rinse the broken rice in water few times and drain out the water Shuck garlic and cut into large pieces. it is better to split them in halves Dry roast the Fenugreek seeds and Cumin seeds separately in a small frying pan and keep aside Finely chop Coriander leaves, Curry leaves and Mint leaves Step 3: Pressure Cook. Add 3 times of water as that of rice in a pressure cooker and keep over medium flame Once the water starts to boil add broken rice, dry-roasted cumin seeds, dry-roasted fenugreek seeds, garlic, Salt to taste, chopped coriander leaves, curry leaves and mint leaves to the cooker Close the pressure cooker with lid and allow to cook over medium flame Step 4: Remove Garlic Rice From Stove. It will take 3/4th of the time for the broken rice to pressure cook than normal whole rice. If you pressure-cook your normal rice for about 5 minutes, then broken rice will be cooked in 3 to 3-1/2 minutes Remove the pressure cooker from stove and allow the pressure to come to normal Once pressure is normal, you can open the lid and transfer the Garlic Rice to a serving bowlIn the next few steps we will see how to make the Chickpea chutney to be served as side with garlic Rice Step 5: Ingredients Required for Chickpea Chutney. About half a cup of chickpea lentils 2 dried red chillies 4 Garlic Cloves Salt to taste Step 6: Dry-roast Ingredients. We are not using any oil here.To remove the raw smell from the ingredients, chickpea lentils, dried red chillies, Garlic cloves and salt are dry-roasted separately in a small frying pan Transfer the dry-roasted ingredients to a plate and allow to cool down Step 7: Make Chickpea Chutney. Once the ingredients are cooled to room temperature, transfer them to a mixer grinder jar First dry-grind all ingredients together without water. This will help in mixing all ingredients together without and large particles Add little amount of water at intervals and grind to a thick paste. Do not add too much of water Once the chickpea chutney is grind to a fine paste, transfer from mixer jar to a serving bowl Step 8: Serve Garlic Rice With CHickpea Chutney. Our Garlic Rice and Chickpea Chutney are ready.Serve the tasty Garlic rice to all members of the family. It is very tasty and good for all ages in the family.", ["gluten-free-garlic-rice-with-chickpea-lentils-chut_0", "gluten-free-garlic-rice-with-chickpea-lentils-chut_1", "gluten-free-garlic-rice-with-chickpea-lentils-chut_2", "gluten-free-garlic-rice-with-chickpea-lentils-chut_3", "gluten-free-garlic-rice-with-chickpea-lentils-chut_4", "gluten-free-garlic-rice-with-chickpea-lentils-chut_5", "gluten-free-garlic-rice-with-chickpea-lentils-chut_6", "gluten-free-garlic-rice-with-chickpea-lentils-chut_7", "gluten-free-garlic-rice-with-chickpea-lentils-chut_8"]] [40148, "Introduction: How to Make Faux Ang-kak. ang-kak, also known as red rice, is is a bright reddish purple fermented rice, which acquires its colour from being cultivated with the mold Monascus purpureus . I've actually only tried this once, but have found it hard to find ever since. if your on a budget, or just feeling a tad bit creative, you can make red rice at home. The good thing about this red rice is that its easy to introduce to the family, because its not something completely new.\u00a0 Plus, its super cheap! You will need:\n2 cups of rice\n4 cups of water\na pot\n8 drops of food coloring(red)\n1 drop of food coloring(blue)\nwhite pepper\nmarjoram leaves(dried) Step 1: Step 1. measure out your rice and water. the general rule is 2 cups of water to every 1 cup of rice. since im useing two cups of rice, I'll use four cups of water Step 2: Step 2. put your water in the pot, along with a dash of the seasonings and all the food coloring. you want a purpleish color to the water, but it should still be pretty red. boil the water until it begins to boil, then add your rice, and turn your flame down to a low heat. Step 3: . \nthis is what you water should look like Step 4: Step 3. \nwhen your rice is finished, fluff and let stand for a few before serving. Enjoy!", ["how-to-make-faux-ang-kak_0", "how-to-make-faux-ang-kak_1", "how-to-make-faux-ang-kak_2", "how-to-make-faux-ang-kak_3", "how-to-make-faux-ang-kak_4"]] [40149, "Introduction: Perfect Vintage Meringue . I found an old meringue recipe in my cookbooks and have been using it since. I make various types of meringue topped pies as well as meringue cookies. this is from a 1957 family circle cookie cookbook. Step 1: Age Your Eggs, Get Ingredients Ready. Ingredients : 2 egg whites 1/2 teaspoon cream of tarter1/8 teaspoon salt1 cup POWDERED sugar1/2 teaspoon vanilla Step 2: Start Making Meringue. place egg whites, cream of tarter and egg whites into a bowlbeat until foamyadd sugar slowly 1 teaspoon at a time gradually while beatingcontinue until it forms Stiff peaks stir in vanillaFor meringue cookies:spoon meringue unto cookie sheet like above picture, you can use a piping bag for this. Step 3: Bake Your Meringue. here's the fun part:for meringue cookies: cook them low and slow..200 degrees for 3 hours works best for me, I like them really dry, too high can create a toasted look and taste to your meringues.for meringue topping on pie : pipe unto pie and cook at 300 degrees for 20 min or hotter if you want it more toasted. for extra meringue help and some macaroon links check out my blog on the subject here.http://momsorganicbohofoodfun.com/2015/05/15/meringue-troubleshooting-and-macaroon-help/", ["perfect-vintage-meringue_0", "perfect-vintage-meringue_1", "perfect-vintage-meringue_2", "perfect-vintage-meringue_3"]] [40150, "Introduction: How to Neutralize Spiciness in Your Mouth. This is a guide on how to get rid of the heat in your mouth when it becomes unbearable to deal with. This contains one of the most effective methods to get rid of a lot of spiciness with little use of beverages. Step 1: Understanding Spiciness. Spiciness is commonly related to peppers, but it can also be caused by other foods and is consistent with more acidic foods. Although acidic foods are not always spicy, a majority of spicy foods are acidic. There is a measurement of capsaicin in peppers and what it takes to dilute it with water. The numbers on the Scoville scale are equivalent to how many cups of water it takes to dilute the capsaicin in the specified food. So when a pepper reaches 300,000 Scoville units... it becomes hopeless to dilute the capsaicin with water. This is especially difficult due to the fact that capsaicin is an oil and water mainly just moves it around. That is where other liquids and beverages come in handy in neutralizing the capsaicin.For a more public setting solution go to step four! Step 2: Neutralizing Spiciness for the Lactose Tolerant. The most common go to for getting rid of the heat (aside from water) is milk. Some people believe that if they drink enough milk they can get rid of the burn, but instead of destroying it... they just move it to their stomachs. The method I know of may not be the most polite, but it will stop the burn. The method I use is quite simple and effective as long as you follow these steps:1. Fill your mouth partway up with milk2. Swish the milk around to mix it with the heat3. Spit it out instead of swallowing it4. Repeat these steps up to 4 timesThe most it ever took me to do this was 2 times. However, the results may not be the same if you eat a Bhut Jolokia (Ghost pepper) when you can barely handle a Jalapeno.Go to step three if Lactose Intolerant! Step 3: Neutralizing Spiciness for the Lactose Intolerant. The concept is the same as that of milk, but the steps are slightly different:1. Put about a teaspoon of white sugar into your mouth2. Let your saliva dissolve the sugar3. Swish the liquid around your entire mouth4. Spit the liquid out5. Repeat this process up to four timesSame rules apply as the milk. Step 4: Neutralizing Spiciness in a Public Setting. If you happen to run into a spicy food problem at a restaurant you will not want to be spitting out liquids. Here are the steps for anyone to take in such a scenario:1. Bring some sugary gum with you2. Chew the gum for a few minutes (at max)3. As you would normally do with gum... spit it out discreetlyI hope this has been an informative Instructable. Good luck and have fun in your spicy food adventures!", ["how-to-neutralize-spiciness-in-your-mouth_0", "how-to-neutralize-spiciness-in-your-mouth_1"]] [40151, "Introduction: Oven Nachos. My boyfriend and I make nachos a lot, and we tend to use the microwave... but recently, I have decided that the oven is the ultimate way to do it. The microwave gives you overcooked, rubbery cheese and lots of hot spots.\nDoing it either under the broiler or in the oven gives you soft, melted cheese and everything is nice and warm.\nAnd it takes very little time - nachos in ten minutes or less, especially if you keep prepped ingredients on hand! Step 1: What You'll Need:. \n\t\tplate of tortilla chips\n\t\tbeans or meat of choice\n\t\tdiced veggies\n\t\ttwo handfuls shredded cheese\n\t\ta broiler or oven set to 375 F\n\t\tan oven safe plate\nYou can change this stuff up a ton! As far as the tortilla chips, I like using round ones because they're more bite-size. But we've even used doritos as tortilla chips. Sometimes I'll do refried beans, and sometimes I'll just use black beans. Shredded chicken, ground beef and chorizo are my favorites on nachos. And as far as veggies, I always use lots of red onion, fresh jalapeno, and bell pepper. Pickled jalapenos work well and give the nachos a wonderful vinegar-y kick. Cheese is up to you - we normally use cheddar because it's what we have on hand. Step 2: Veggies!. Dice your veggies up and put them all over. I'd say I use a couple tablespoons of each. The more the better, honestly. Make sure they're distributed evenly. Step 3: Meat or Beans... or Both.. Now add your proteins! I like to heat up meat or refried beans up before I put them on. It'll make the refried beans easier to deal with, and make sure the meat is nice and warm. Step 4: Add the Cheese!. I like to do at least two handfuls of cheese. Just keep going until it looks like a good amount for you.\nYou want it to be nicely covered, but not drowning in it. Step 5: Broil or Bake!. Broiling is the best method. I have a gas oven with the broiler in the bottom and it takes only a minute or two for the nachos to be done. If you have an electric oven, it will take a wee bit longer to broil. Just don't walk away, and set the timer for a minute at a time and check after every minute.\nIn a preheated 375 F oven, it will take closer to 5 minutes.\nYou just want the cheese to be fully melted, but not browned. Once it's starting to brown you're on the way to burnt city. :D\nThese are awesome served with sour cream or guacamole. (Need a guacamole recipe? I've got one!) We like to mix a little hot sauce into sour cream - it's especially good that way!", ["oven-nachos_0", "oven-nachos_1", "oven-nachos_2", "oven-nachos_3", "oven-nachos_4", "oven-nachos_5"]] [40152, "Introduction: Maple Syrup Butter Cups. DIY Butter Cups filled with real Canadian Maple Syrup! What could go better with Waffles on a cold winter morning? Step 1: Maple Syrup Butter Cups. Sometimes I like to play with my food. Especially on a fun breakfast with the family. I was eating a peanut butter cup one day and I thought I could make one out of butter and fill it with maple syrup. I had a tiny muffin tray and picked up some mini paper liners. Next step was to take room temperature butter and spoon it into the liners. with your finger spread the butter to the top of the cup and make sure that there is full coverage on all sides and the bottom. Put this in the freezer until the butter solidifies. 1/2 hour or so. Take out the tray and fill each cup with real Canadian Maple Syrup (it would be a travesty not to use the best syrup) make sure you leave a bit of room for the \"lid\". Put this back in the freezer to harden again. (Note: I learned something here... I thought that the maple syrup would solidify or at least get very thick like molasses. It does not it was just slightly thicker than normal) Pull it out of the freezer and spread a layer of butter over the top. Since the cup is freezing cols the butter will pretty much harden as soon as you put it on. Carefully peel off the paper liners making sure to not hold them too long as the ridges will melt quickly. Back into freezer for a bit to re-harden. Since the butter top hardens quickly it is hard to get smooth. I used a blowtorch to melt the top a bit to make it smooth. Put the tray in the fridge until you are ready to use them. You now have Maple Syrup Butter Cups! Step 2: Liege Waffles. These waffles are crunchy on the outside. They are caramelized due to a secret ingredient: chunks of sugarsugar cubes. They are flaky and buttery and soft through the middle. These are traditional Belgian waffles from Liege a city in Belgium, where these are famous and commonly sold by street vendors. Step 3: Grow Da Yeast.... Ingredients:1 packet of dry yeast (7g, 1/4oz) 1/3 cup lukewarm water 1 1/2 tbsp white sugar 1/8 tsp saltMix the dry yeast, water, sugar and salt together in a small bowl and set aside for about 15 minutes to let the mixture develop. Step 4: Kneed Some Lovin.... Ingredients:2 cups plain flour 3 eggs 220g unsalted butter, softened (1 cup)Place the flour into a large bowl or into the bowl of your electric mixer fitted with a dough hook. Make a well in the flour and pour in the yeast mixture. Begin to knead.Still kneading, add the eggs, one at a time. Then add the butter about 2 tablespoons at a time, mixing until each addition is incorporated. The final dough will look like a mixture between cake batter and bread dough. Step 5: Time to Rest & Rise.... Cover the bowl with plastic wrap and allow the dough to rise until it doubles in size (about 1 1/2 hours). Step 6: Rocking Sugar.... To make the traditional toffee-like centers in the waffle you need to add chunks of sugar. In Europe you can buy \"Pearl Sugar\" but in North America it is very hard to find. The best substitute is to take the little square sugar cubes and pound them up a little bit. I put the cubes in a zip lock bag and used a 10lb weight to pound them into 1/4 inch chunks. Gently mix in the sugar chunks and let it rest for 15 minutes. Meanwhile, heat your waffle iron. Step 7: Waffle It!. Once the waffle iron is hot and the dough rested, scoop dough onto each waffle plate. Cook the waffles for about 5 minutes, until golden brown, crunchy and the sugar is caramelized. Makes about 8 medium-sized waffles. Step 8: Presenting Your Butter Cup & Waffles!. I hope you enjoyed!", ["maple-syrup-butter-cups_0", "maple-syrup-butter-cups_1", "maple-syrup-butter-cups_2", "maple-syrup-butter-cups_3", "maple-syrup-butter-cups_4", "maple-syrup-butter-cups_5", "maple-syrup-butter-cups_6", "maple-syrup-butter-cups_7", "maple-syrup-butter-cups_8"]] [40153, "Introduction: How to Make Simple & Spicy Rosemary Thins. For me, rosemary always tastes so homely. That may sound a little strange but I feel it\u2019s almost like the herb equivalent of that winter \u2018sitting in front of the fire with a mug of soup\u2019 feeling. I don\u2019t know what it is but I just love it. Like a herby hug! These gorgeous Spicy Rosemary Thins are the perfect snack when you're feeling peckish, plus they\u2019re super duper easy & quick to make!Here is what you will need to make approx 25 \u2013 30 Spicy Rosemary Thins. 1 tbsp Fresh Rosemary1/4 tsp Chilli Flakes100g Plain Flour100 g Unsalted Butter, Room Temp100g Extra Mature Cheddar Cheese, Finely Grated1 tsp Baking Powder1/2 tsp Salt Step 1: To Make the Dough. Finely chop together the rosemary and chilli flakes.In a food processor, add in the flour, butter, cheese, baking powder, salt & herbs.Pulse until it just comes together to form a dough. Step 2: Roll & Chill. Tip the dough out onto a sheet of grease proof or baking paper and knead gently into a log shape.Using the paper as an aid \u2013 roll it up into a round log then press the ends in to fill any gaps.Place this in the freezer for 25 minutes to chill. Step 3: Slice. Meanwhile, preheat your oven to 180\u00b0C/Fan 160\u00b0C & line a baking tray with baking paper or a silicone baking sheet.When the 25 mins are up \u2013 remove the dough from the freezer and slice discs approx 3-4mm thick. Step 4: Bake. Place the chilled discs onto the baking tray, slightly spaced apart to allow for spreading.Put your Spicy Rosemary Thins into the centre of the preheated oven and bake for 10 \u2013 12 mins or until just turning golden on the edges. Step 5: Tadah!. Leave them on the tray for a minute or two to harden then transfer to a wire rack to cool completely. (That should only take about 15 mins.)These Spicy Rosemary Thins would make great nibbles if you\u2019re having friends over for a few drinks, or the perfect accompaniment to any cheese board! Far better than most crackers you can buy in the shops that\u2019s for sure. And if you\u2019re worried about the heat of the chilli flakes, it\u2019s not hot I promise. It\u2019s more like a pleasant, gentle warmth in the back of the throat as an after taste. They\u2019re just\u2026 well, blinkin\u2019 gorgeous!For more awesome step by step recipes, check out www.kitchenmason.com", ["how-to-make-simple-spicy-rosemary-thins_0", "how-to-make-simple-spicy-rosemary-thins_1", "how-to-make-simple-spicy-rosemary-thins_2", "how-to-make-simple-spicy-rosemary-thins_3", "how-to-make-simple-spicy-rosemary-thins_4", "how-to-make-simple-spicy-rosemary-thins_5"]] [40154, "Introduction: Birch Sap Wine. It is said that the sap of birches has many virtues. My (vain) grandfather smeared it on his head to prevent hairloss and it is generally believed that it is an excellent treatment for poor health, as a revitalising tonic etc. It is a watery substance, slightly sweet with a silky taste. It is also used to make excellent wines. Birch sap is harvested at the end of winter by the end of February, early March when the first buds start to swell. The harvesting period is short: about two weeks, so if you want to do this you will need to keep a close watch on nature. The recipe I used is taken from an old book by the excellent J.C.C. Berry. Wine making is not difficult; just make sure you work very clean with sterilised equiment. See my instructable on making rose hip wine on this subject. Step 1: What Will You Need?. You will need the following stuff. Most can be found in your shed and local supermarket, the rest is bought from a specilised wine makers shop. Quantities are for 5 litres, scale up or down as needed.A hydrometer Waterlock(s) measuring glass a cork or plug with a hole in it a hard-plastic or glass pipe, 5-10 cm that snugly fits in the hole in the above cork A tube, 100-150 cm. The diameter should fit the above pipe A drill with the same diameter as the small end of the cork A drilling machine (or hand drill) you can take out in the field Yeast (we will make a white wine, so can use e.g. Elzas style yeast) Yeast nutrient 1500 g. sugar, 500 g. raisins, 2 lemons, 2 oranges (use organic raisins, lemons & oranges, you do not want chemicals in your wine) Something to sterilise your equipment, I use sulphite. A vessel, large bottle or Demijohn for collecting & fermenting. Actually: it helps to have two/three since you will need to rack off the wine a few times while clearing. You can also use food-grade plastic buckets for this; you can probably get them at a local snack bar or restaurant, they use them for sauses. Make sure you get the lid as well. Drill a small hole in the lid to connect the waterlock; make sure the waterlock is not leaking. A large (soup) pan 5 litres of Birch Sap. Step 2: Collecting Your Sap. So you will need to collect 5 litres of birch sap! As said before: the time to do this is when the first buds start to swell, late February, early March. Look for a period without frost. Frozen liquid will expand and can break your bottle. Look out for large and healthy trees with a diameter of at least 25 cm. Remember that you rob the tree of vital nutrients, so keep it reasonable. Do not harvest more than 5 litres from one tree and treat the tree with respect. There are two ways of collecting. The first is by cutting off the end of a branch and shove a bottle over it. Tie the bottle to the branch and you will see the sap dripping down almost immediately. This is nice for small amounts, and we need at least 5 litres. This is how you go about: prepare the tube by connecting the pipe and cork. The cork will go into the tree. Clean a large bottle and connect the other side of the tube to the bottle. On the photo you can see I use a rubber cap used to put a waterlock on a bottle; this works perfectly. Drill a shallow hole in the tree, point your drill slightly upwards; you want the sap to flow down. The height should be higher than the bottle you use; sap flows down, remember? There is no need to drill deeper than 2-3 cm since the sap flows just below the bark. Put the cork in the hole you drilled, make sure it fits tightly. Make sure everything is steady; make sure the bottle cannot be toppled over by cattle or wild animals. Leave and come back the following days to see the progress. After a few days (the sap will flow surprisingly fast!) the bottle will be full. Take the cork out of the hole and plug it firmly with a piece of wood; you may need a hammer for this. This is important since the tree can literally bleed to death if you don't do this. Actually: a few weeks later you will notice that the tree you tapped from will grow leaves 2-3 weeks later than trees you did not tap from. Say thank-you to the tree and take the birch sap home and put it in a dark cool place. Step 3: Make Wine. Mix the yeast with a cup of luke warm water and let it rehydrate for 2-3 hours on a warm spot Chop the raisins finely Peel the lemons and oranges, remove all the white stuff from the fruit and squize out al the sap. Heat the birch sap to at least 90 C (or cook, I don' t cook it since I want as mucb flavour as possible) add the lemon/orange peel and sugar, make sure the sugar dissolves. Do this for 20-25 minutes. Take a sample and weigh it with the hydrometer. Ideally you should read around 1080. When below: add some sugar. When above: prepare for a sweet wine or add water/sap. You can do this in batches if your pan isn't big enough; make sure you cover the vessel/bottle thoroughly every time to prevent polution by wild yeasts and other vermins.Put the chopped raisins in the vessel/bottle you will use for the fermentation, pour the liquid over it. Make sure the bottle is filled no more than 50%. The fermentation will produce froth that can come out through the waterlock creating a mess. You do not want that. You may want to use multiple vessels for this stage, when the fermentation is out of its \"wild\" phase you can mix them together. When the temperature of the liquid matches the temperature of the rehydrated yeast, pour the yeast in the liquid, add the yeast nutrient. Close the vessel(s), add waterlock and let the fermentation begin! When the fermentation slows down you rack the wine off leaving all the rubbish in the first vessel. When there are no more bubbles in the waterlock you weigh the wine again. For a dry wine your hydrometer should read around 990. Higher means more sugar is left, resulting in a sweeter wine. Do this every two months untill the wine is perfectly clear. Make sure you leave no more than 2-3 cm under the rim of the bottle to avoid oxydation. Use any good white wine available to top off when necessary. Bottle the wine, leave to mature for a few months and enjoy with your friends!", ["birch-sap-wine_0", "birch-sap-wine_1", "birch-sap-wine_2", "birch-sap-wine_3"]] [40155, "Introduction: Ranch Chicken . just curious how it would taste , I remember finding the recipe a while back and the recent cold and rainy weather made me think to try it . Step 1: Crock Pot Ranch Chicken . I cant stress enough how much i love crock pot liners!for this recipe you need 3 chicken breast 1 can cream chicken1 pack ranch dressing1 pack italian seasoning1/2 (4oz) cream cheese Step 2: Prep . Prepping takes almost a whole 5 minutes so better be ready for long wait times. ! I cubed the chicken dumped into the pot , Mixed the ingredients in a separate bowl (NOT the Cream cheese that comes in later. ) , then poured over chicken cubes. Step 3: Cook . cook on high for 2-3 hours (low 4-5)Just before you are ready to eat add half a block of cream cheese , Stir it in , let rest . drink a small amount of wine while you wait. I will be adding some white rice to this . (not pictured ) Step 4: Prepare Your Mouth for the Awesomeness . . it's a tiny bit salty but all in all not a bad dish . might try adding a little water next time to thin it out ( maybe a 1/4 cup ) but all in all this will be a fine meal tonight . ", ["ranch-chicken_0", "ranch-chicken_1", "ranch-chicken_2", "ranch-chicken_3", "ranch-chicken_4"]] [40156, "Introduction: Sharing Is Carrot Cake. Here's a rich, warm and comforting cake to have with friends, or save for yourself. The classic recipe gets some fresh updates, but retains that nostalgic taste that all carrot cake fans can appreciate. The recipe takes a bit of love, but it's well worth it in the end. Step 1: Ingredients. Gather your ingredients: 3 medium tart apples (like Granny Smith or Pink Lady), peeled and diced (about 3 cups when diced) 3/4 cup dates, diced (about 6 ounces or 170 grams) 1 cup water 1 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 3/4 cup light brown sugar 1/4 cup white sugar 1/2 cup canola oil 1 tablespoon tapioca flour 2 cups cake flour 2 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3 cups grated carrots (about 6 medium, 13 ounces or 390 grams) 3/4 cups chopped pecansAnd for the Icing: 2 1/2 cups icing sugar 3 tablespoons orange juice 1 tablespoon coconut oil, melt Step 2: Dateable Applesauce. Combine apples, dates, water, cinnamon, ginger and cloves in a saucepan. Turn to medium heat, cover and simmer for half an hour, or until most of the water is gone. Step 3: Make the Sharing Is Carrot Cake. Preheat oven to 350\u02daF (175\u02daC). Grease an 8\u2033 x 8\u2033 baking pan and line the bottom with parchment paper.\u00a0In a medium bowl sift together the flour, baking powder, baking soda and salt.\u00a0In a large bowl combine the brown sugar, white sugar, oil and tapioca flour. Whisk vigorously for 2 minutes until smooth and creamy. Stir in the applesauce you made in step 2. Stir in the dry ingredients until just combined, and then fold in the carrots and pecans. Step 4: Bake the Sharing Is Carrot Cake. Pour into the prepared pan and bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean. Let the cake cool in the pan for about 10 minutes and then gently flip it out onto a cooling rack. Let it cool completely before icing. Step 5: Icing on the Sharing Is Carrot Cake. For the icing, whisk together the icing sugar, orange juice, coconut oil and almond extract until smooth and free of lumps. Pour over the cooled cake and spread evenly over top. Step 6: Variation. To mix it up (and cut down on some time), try replacing the apples with 1 1/4 cup unsweetened applesauce and add the cinnamon, ginger and cloves to your flour mixture. Mix in the chopped dates with the carrots and pecans.", ["sharing-is-carrot-cake_0", "sharing-is-carrot-cake_1", "sharing-is-carrot-cake_2", "sharing-is-carrot-cake_3", "sharing-is-carrot-cake_4", "sharing-is-carrot-cake_5"]] [40157, "Introduction: Cherry-Plum Tarts for a Wannabe Fancy Pants. \n Do you ever dream about making a fancy little desert for your fancy little friends? I do. Then I wake up and realize I don't have any fancy friends. So instead of crying in a corner I fulfill the other half of my dreams with this recipe. You will require: Mini cupcake pan Blender/food processor Cherries! 2 Plums 1/4 Cup of Honey Bourbon or Scotch Pie Crust [Edits] I submitted these from iphone and since it's been featured I figured why not spruce it up a bit.\n Step 1: Pit and Puree Cherries. Use your deft skills to remove pits from cherries till you fill a cup. Step 2: Pit and Puree Plums. Pit and puree plums then add both cherry and plum puree to saucepan. Also add in 1/4 cup of honey, for sweetness and honesty. Step 3: Begin Simmer. 30 minutes! Step 4: Interrupt Dat Simmer. I interrupted at the 15 minute mark to add halved and pitted cherries. The again at the 5 to add a Tbsp of scotch. Step 5: Halve More Cherries for Aesthetics. Halve the hardest and least ripe cherries you got! You want them to stand up to the heat! Then coat them with a layer of sugar, because you're worth it. Step 6: Make and Fill Shell. Do your mother proud and make them little shells to fill your mini cupcake sheet. Fill them with the joyous cherry plum sauce you just concocted. Step 7: Bake! Finish!. \n Bake for 13 minutes at 450 degrees F. Let em cool. Refrigerate before serving. Closing thoughts/ ideas A tsp of cornstarch would do well to even further solidify the filling If you use less filling you could add a bit of yellow cake mix on top for a lid Allowing the filling to boil for 10 minutes or so may allow for a thicker filling as well. ...more scotch! Assuming you have leftover filling, you can boil that down into a really fine tasting jam. ", ["cherry-plum-tarts-for-a-wannabe-fancy-pants_0", "cherry-plum-tarts-for-a-wannabe-fancy-pants_1", "cherry-plum-tarts-for-a-wannabe-fancy-pants_2", "cherry-plum-tarts-for-a-wannabe-fancy-pants_3", "cherry-plum-tarts-for-a-wannabe-fancy-pants_4", "cherry-plum-tarts-for-a-wannabe-fancy-pants_5", "cherry-plum-tarts-for-a-wannabe-fancy-pants_6", "cherry-plum-tarts-for-a-wannabe-fancy-pants_7"]] [40158, "Introduction: How to Make Coconut Milk Ice Cream. Cream extracted from cow's milk is normally used for making ice cream. Here I have used milk extracted from coconut to make Ice Cream.Please go through the instructable on how to make Coconut Milk Ice Cream at home Step 1: Ingredients. One Coconut50 grams of Cashew Nuts5 to 6 Cardamom podsOne cup of Sugar Step 2: Grind Coconut to a Paste. Break open the coconut and remove the meatAdd the coconut meat in a mixer grinder along with the Cardamom podsLightly grind without adding any water. This will crush all big chunks of coconut into small piecesAdd about 2 cups of water and grind to make a fine paste Step 3: Extract Coconut Milk. Using a clean cotton cloth or cheesecloth, filter out the coconut milkTransfer the remains once again to the grinder jar, add 2 cups of water and grind againFilter out the milk from the second grinding also.You can extract milk from coconut meat 2 to 3 times. For better results extract milk twice only, otherwise the milk will have more water in it Step 4: Make Cashew Nut Powder. Transfer the Cashew nuts to a mixer grinder jar and grind it to a fine powder Step 5: Boil the Coconut Milk. Keep a clean pan over medium heat and add the extracted coconut milk in itAdd one cup of sugar and cashew nut powder to the milk and mix wellYou can taste a sample coconut milk at this time and add sugar to your own taste Step 6: Allow to Cool. Once the milk starts to boil and all ingredients are mixed well together, remove from the stoveCover the pan with a lid and allow the mixture to cool Step 7: Deep Freeze the Mix. Once the mixture has been cooled off, place the pan in the deep freezerFirst I tried to place the pan in which the coconut milk was boiled. It fitted inside the freezer, but could not close the door. So I have transferred the mixer to another small container and kept in the freezer Step 8: Scoop Out and Serve Coconut Milk Ice Cream. Once the coconut milk mixture is frozen, you can take it out from the freezerScoop out layers of frozen Coconut Milk Ice cream into cups and serveWithout adding any chemical additives, this ice cream tastes so wonderful you will all love it.Have fun and beat the heat with the home-made Coconut Milk Ice Cream", ["how-to-make-coconut-milk-ice-cream_0", "how-to-make-coconut-milk-ice-cream_1", "how-to-make-coconut-milk-ice-cream_2", "how-to-make-coconut-milk-ice-cream_3", "how-to-make-coconut-milk-ice-cream_4", "how-to-make-coconut-milk-ice-cream_5", "how-to-make-coconut-milk-ice-cream_6", "how-to-make-coconut-milk-ice-cream_7", "how-to-make-coconut-milk-ice-cream_8"]] [40159, "Introduction: Turkey Chili and Meditation . This Instructable project will show you how to make a great turkey chili while exploring the similarities between cooking and meditation. For this project, you will need to have a basic understanding of cooking techniques along with common cooking items and spices. A curiosity about meditation or an open mind would also help but isn\u2019t completely necessary to complete the project.When I was younger I would meditate daily but I haven't practiced it in any meaningful way for some time. Just recently I have started to explore meditation again and realized that the art of cooking and meditation share some similarities. Therefore, I thought it would be interesting to examine the practice of meditation and how you might incorporate it into your cooking. The act of cooking itself can be a form of meditation. I find that while I am preparing the ingredients for a dish or while I'm cooking it, my mind turns inwardly to self-reflection. This exercise in cooking and meditation can be a form of what is called walking meditation. Walking meditation involves being aware of your body's movements by redirecting any thoughts that may come up back to the movements of your body you are refocusing your mind and staying in the present. I discovered this recipe online one night while trying to find something I could throw together with the ingredients I currently had in my kitchen. I find that using turkey adds a richer flavor to the chili versus using beef. After making the original recipe several times I have added some ingredients while adjusting others to make it my own. It's a family favorite that I'm sure you'll love!A brief introduction to meditation On a basic level, meditation helps to bring awareness to the how we think, how our thoughts are formed, and how to take control of them. After you read this sentence, take 30 seconds and close your eyes and listen to your breathing. Try to listen to the air coming into and out of your body. Go ahead, I'll wait....... Done? Did you notice all the other thoughts going on as you were trying to listen to yourself breathe? Crazy, right?! It was a never-ending monologue of thoughts. By practicing meditation, you can learn to recognize these thoughts, gain some control of over them, and still your mind. Cooking helps us keep our thoughts in the present and focus on the single current task. Keep this idea of meditation and cooking as you continue this Instructable.*There a video at the end that illustrates the cooking steps. Step 1: What You'll Need. What you'll need for this recipe:1 pound of ground turkey 1 yellow onion 2 can of 10oz tomatoes 2 can of tomato sauce 4 tsp of chili powder 1 can of kidney beans 1 tsp of minced garlic 1/4 tb of pepper 1/4 tb of salt 1/4 tb of cumin 1/4 tb paprika 2 russet potatoes (optional) a small amount of vegetable oil, or other fatty liquid (for the potatoes) 1 large pot to cook the chili 1 medium sized cutting board several small dishes (These will be used to hold your potatoes and other ingredients optional) a tea and table spoon stove or other heating element a knife to cut with a fork or spoon to taste your chiliHow does meditation relate to cooking? Good question! Lets take a look at the different components. This recipe will represent meditation. The ingredients and other odds and ends we will be using will represent our thoughts.The final outcome, the turkey chili, will represent our mind that we are working to making more at peace, in better control, and aware of itself.So, you'll read this recipe (meditation), you'll gather the ingredients (thoughts), look at them, understand them, and shape them to create a delicious turkey chili! (a peaceful mind) Step 2: Prep the Ingredients . I like to have all the ingredients prepped ahead of time. By having all your ingredients prepped and ready to go you end up saving yourself a lot of time and stress while you cook. You won\u2019t be scrambling around the kitchen trying to find the can opener while your chili continues to cook. Measure out all your dry elements, salt, pepper, chili powder, etc., and put them all into a small dish. This way, when it\u2019s time to add them, you can just dump them all in at once. Dice the onion into small pieces. If you don\u2019t know the best way to do this here is a great video by one of my favorite chefs on how to dice an onion. Just watch your fingers! https://www.youtube.com/watch?v=dCGS067s0zo Cut the potatoes into small pieces. The potatoes aren't part of the original recipe, it\u2019s something I added because I like a chunkier chili, so the potatoes are strictly optional. I like to cut them into cubes using this technique but you can choose to cut them differently depending how think you want them. https://www.youtube.com/watch?v=WjRVSIWE04M&featu...Open the cans of beans and tomatoes so they are ready to go as well. Drain the liquid out of the can of bean as you won\u2019t be using that. While you are prepping these ingredients try and keep your thoughts on the food itself. As you do this you will notice that random thoughts will arise in your mind. They could be anything from what the next step in the process is to what you need to do at work tomorrow. As these thoughts arise remember to focus your mind on the cutting and measuring of ingredients. Keep yourself in the present, focus on where you are and what you are current doing, let these thoughts go. Step 3: Start the Cooking!. This is where the all the fun begins!Put your pot on the stove and turn the heat to medium-high. Once the pot has had a chance to heat up, add a small amount of vegetable oil, 1-2 tb, and place the potatoes into the pot. Cook the potatoes until they are a slightly soft. The best way to tell if your potatoes are ready is to taste one! You want the potato to be at the point where it\u2019s just past raw but not cooked yet. This usually takes fifteen to twenty minutes depending on the thickness of the potatoes. Don't let the potatoes cook too much, you will be taking them out and adding them later and they will finish cooking with the rest of the ingredients. These potatoes are like an idea or something you\u2019re trying to remember that's at the tip of your tongue. Sometimes you should take that thought and put it aside and come back to it later. Step 4: Add the Turkey and Onion. Once the potatoes are done take them out of the pot and place them into a bowl. This will prevent them from continuing to cook. As I mentioned before, you will add the potatoes later to finish cooking with the rest of the chili. Now it\u2019s time for the star of the show, the turkey! I will usually try and buy fresh ground turkey when doing this recipe. You can usually find it in your local grocery store or at Sams. Otherwise you should be able to find something frozen.Add the turkey, minced garlic and onions to the pot. Cook until both ingredients are done. How do you know when they\u2019re done you ask? Easy, both the turkey and onions should be a light brown color. If there is a lot of fat from the turkey you can drain it into one of your tin cans or a porcelain cup, DO NOT pour it down the sink! Pouring it down the sink can cause your sink to clog since fat hardens after it cools off. However, if there is less than a quarter cup of liquid fat I wouldn't worry about getting rid of it. It will cook off during the rest of the process. Step 5: Add the Other Ingredients. Once the turkey, garlic, and onion are done, stir in the can of diced tomatoes, the can of tomato sauce, the beans, add the potatoes from earlier, and the spices. Let these ingredients cook until the liquid is boiling. When the mixture starts to boil, reduce the heat and let it simmer for 30 - 45 minutes, stirring occasionally. As you occasionally stir your chili, take the time to taste it. If you like more heat to your chili you can add more chili powder or other ingredients as you see fit.Much like our thoughts, these ingredients are all separate pieces that make up the turkey chili. (our mind) We are the owners of these ingredients and we can control and shape them into something else, we just need the recipe (meditation) to tell us how.Like other aspects of our life, the more you do something, the easier it becomes. You will find that once you make this chili over and over again you will be able to make this dish almost effortlessly. You will be able to gather the ingredients and mix them without paying too much attention to them. You will become a turkey chili master! Meditation can also become something that comes as second nature to you. By practicing meditation, you will eventually become better at it, and just like cooking, you can pursue other aspects of it, or stick to the basics. Step 6: Time to Eat!. Now that your chili is done, turn the heat off and let it sit for at least 10 minutes. This will let the ingredients meld together and bring out even more flavor. I like to serve my chili with some cheese on top and some Jiffy cornbread as a side, but feel free to add your own toppings. I hope your chili turns out great and that this Instructable gave you some insight to meditation and that meditation doesn't need to be sitting silently with your eyes closed. You can incorporate it into different aspects of your life and can help you gain some insights into your thoughts and where they come from. There are many articles about cooking and meditation or mindfulness and the health benefits that go along with it. If you interested in learning more about these subjects you can visit this website.http://how-to-meditate.org/ Below is a video that illustrates the cooking steps.Thanks for reading!", ["turkey-chili-and-meditation_0", "turkey-chili-and-meditation_1", "turkey-chili-and-meditation_2", "turkey-chili-and-meditation_3", "turkey-chili-and-meditation_4", "turkey-chili-and-meditation_5", "turkey-chili-and-meditation_6"]] [40160, "Introduction: Chocolate Tray. Most of the chocolates are soft-centered chocolates. Step 1: Little Beads Buttons. These are the only non soft-centered chocolates on the tray :) Super easy and super quick to make. All you need, to make at least 5 buttons50 gram milk chocolateLittle BeadsRound bottom chocolate moldMelt chocolate in microwave, at 30 seconds intervals, stirring each timePlace little beads on mold's cavities and pour melted chocolate covering the beadsChill until harden and unmold Step 2: Nutella Cream Chocolates. 100 g dark chocolate (or semisweet or bittersweet)Filling (this is a base creamy filling that you can flavor as you wish either with food flavoring or homemade jam/custard/preserves):700 g soft curd cottage cheese, either homemade or store bought 1 envelope vanilla sugar (at No Frills or Safeway) a couple drops of lemon oil 10 g gelatin bloomed in 50 g water, heat in microwave for 10 seconds 5 tbsp icing sugar Beat everything in a mixer until creamy then chill in the fridge for half hour before usingMix 2-3 tbsp of filling (reserve the rest for other pastries/cakes/chocolates/breads/sweets) with generous 1-2 tbsp Nutella until combinedMelt dark chocolate and fill up mold, tap upside down, chill in freezer for 5 minutesFill up cavities with Nutella mixture and pour melted chocolate Chill until harden. Step 3: Double Chocolate Cranberry. Dried cranberries, as many as you'd like to make100 g dark chocolate or milk chocolate100 g white chocolate chipsMelt dark chocolate and dip dried cranberries. Place on parchment paper and chill to harden (or room temperature is fine as well)Melt chocolate chips and fill mold cavities, turn upside down and tap, chill in freezer for 5 minutesDrop a cranberry into each cavity and pour chocolate chips covering itChill in freezer for 15 minutes Step 4: Dark Chocolate With Lemon Creme. 100 g dark chocolateFrom the previous creamy filling base, take about 1-2 tbsp and add a pinch or two grated lemon rind and mixMelt dark chocolate, fill up mold, tap upside down and chill in the freezer for 5 minutesFill up cavities with filling and pour more chocolate on topChill in the freezer for 15 minutes Step 5: Chestnut Filled. 100 g white chocolate chips Enough of chestnut puree Melt chocolate chips and fill up mold, tap upside down and freeze for 5 minutesFill up cavities with chestnut puree and pour melted chocolate on top, freeze for 15 minutes", ["chocolate-tray_0", "chocolate-tray_1", "chocolate-tray_2", "chocolate-tray_3", "chocolate-tray_4", "chocolate-tray_5"]] [40161, "Introduction: Rich Chocolate Cupcakes With Whipped Buttercream Frosting and a Strawberry on Top. These cupcakes are never fail and completely delicious whether you choose to go the store bought or homemade route. Keep reading to find out how to make them homemade!Ingredients: FOR CAKE; 3/4 cup of sugar,1/2 cup of water, 2 tablespoons of unsalted butter, 2 large egg yolks, 1/2 cup of cake flour, 1/3 of unsweetened cocoa, pinch of salt, 3 large egg whites, 1 teaspoon of baking powderFOR FROSTING; 3 tablespoons of powdered sugar, 1 cup of heavy cream, 1/2 teaspoon of vanillaFOR TOPPING: Strawberries cut across or you're preferred topping Step 1: The Cupcakes. To make the cupcakes is super easy you want to start by setting the oven to 350 degrees and place all your cupcake liners into the muffin tin. Next you want to start by whisking together all your wet ingredients (egg yolks, egg whites, butter, and water) in one bowl and mixing all the dry ingredients (cocoa powder, sugar, cake flour, baking powder, and salt) in another. Gradually add your wet ingredients to the dry and stir in completely. Pour the mix into the cupcake liners, filling them 2/3 full. Pop them in the oven for 18-20 minutes, or until a toothpick comes out clean. Step 2: The Frosting. While your cupcake are cookie you'll want to get started on your frosting. To make the frosting use either a standing mixer or a hand mixer. Pour all the ingredients into a bowl and mix until it thickens up. store in the refrigerator until use. Step 3: Frosting and Topping. Now that the cupcakes have come out you're going to want to let them cool completely before frosting. Once cooled take a knife and cut out a circular hole in the center of the cupcake that goes about halfway through the cupcake. Then take your frosting and transfer it to a Ziploc bag and cut of the tip of the bag to create an icing bag. Fill the holes with frosting and then frost the cupcakes as you normally would do. Top with a strawberry or whatever you want and enjoy!", ["rich-chocolate-cupcakes-with-whipped-buttercream-f_0"]] [40162, "Introduction: Life of Pumpkin Pie (aka Tiger Pumpkin Pie). To celebrate Pi Day this year I opted for a pumpkin variety of pie, but took it one step further: tiger stripes. Yes, I'm referring to Yann Martel's book-cum-movie, \"Life of Pi\". I don't have a pastry chef's flair for presentation, unfortunately. I'd love to see if this can actually look like tiger stripes. If you try it, please share pictures of your attempt! Step 1: Ingredients. Gather the ingredients:1 9\" pie crust (see Step 2 for a recipe... or get one from the store)Filling:1 can (18 ounces or 540 ml) pumpkin pie filling*1/3 cup evaporated milk2 eggs1/2 tsp cinnamon1/4 tsp salt1/4 tsp ginger1/8 tsp allspice* your can of pumpkin may have a different recipe, feel free to use that... I won't judge.Topping/Tiger Stripes:7 tablespoons all purpose flour, plus more for rolling 2 tablespoons cocoa powder 2 tablespoons white sugar 1/8 teaspoon baking powder2 teaspoons vegetable oil 1 medium egg 1/8 teaspoon pure vanilla extract1 tablespoon icing sugar, for dusting Step 2: Pie Crust (optional). (Skip this step if you already have a pie crust)Sift together 6 cups all purpose flour, 1 tablespoon white sugar and 2 teaspoons salt. Cut in 1 pound Tenderflake lard (cubed and chilled) and 1/2 cup butter (also cubed and chilled) with a pastry cutter or a pair of butter knives. Once the mixture is crumbly, slowly mix in 1 cup of cold water and 1 tablespoon of lemon juice until the mixture forms a ball. Be careful not to over mix. Divide into four portions. Roll each into a ball, wrap with saran wrap and refrigerate for 30 minutes. Store the unused dough in the freezer for up to 2 months.When ready to make pie, roll out the dough on a lightly floured surface until it's slightly larger than the pie tin. Carefully lift it into the tin. Lift the edges so that the dough fills the corners. With a sharp and damp knife, cut off the excess dough. Pinch the edges as you'd like for decorative effect. Step 3: Blind Bake the Pie Crust. Preheat oven to 425\u02daF.Put aluminum foil over the pie crust, ensuring to cover the edges. Fill to the brim with pie weights, dry beans or pennies. Bake for 10-15 minutes until the crust looks just golden. Carefully remove the pie weights. Return the crust to the oven for 5 minutes so that the bottom can cook a bit more.Remove from oven and allow to cool for 10 minutes.Lower the oven's heat to 350\u02daF. Step 4: Pie Filling. In a medium bowl, stir together the pumpkin pie filling, evaporated milk, eggs, cinnamon, salt, ginger and allspice. Mix until smooth. Pour into the prepared pie crust. Step 5: Topping. In a medium bowl, sift together the all purpose flour, cocoa powder, sugar and baking powder. In a separate bowl mix the vegetable oil, egg and vanilla. Add the wet ingredients to the dry and stir together. The mixture might be a bit moist, but should still form into a ball. Roll out onto a lightly floured surface to about 1/8\" thick. Using a very sharp knife, cut tiger-like stripes. Place the stripes on top of the pumpkin filling.Bake for 25-30 minutes in the 350\u02daF oven. When done, allow to cool completely, then sprinkle the part not covered by stripes with icing sugar to look like a tiger's tummy. Serve and enjoy.", ["life-of-pumpkin-pie-aka-tiger-pumpkin-pie_0", "life-of-pumpkin-pie-aka-tiger-pumpkin-pie_1", "life-of-pumpkin-pie-aka-tiger-pumpkin-pie_2", "life-of-pumpkin-pie-aka-tiger-pumpkin-pie_4", "life-of-pumpkin-pie-aka-tiger-pumpkin-pie_5"]] [40163, "Introduction: How to Grow a Kombucha Scoby (mother). I've been drinking kombucha for about a year now and have gotten a little obsessed. I found some articles on The Kitchn about brewing your own kombucha and growing a scoby (sometimes referred to as the \"mother\" or a \"kombucha mushroom\") and decided to go for it! A SCOBY is a symbiotic colony of bacteria and yeast that is used to brew kombucha. If you've ever had store bought kombucha and found little blobs it in, those are scoby fragments! We can utilize those tiny pieces of scoby to grow our own kombucha mother.If you're a kombucha fan (or honestly, even if you're not!) I completely recommend giving this a try. It is an absolutely amazing experience to grow your own scoby! I am incredibly proud of it and it's so interesting to watch it grow. It could even be a great science experiment for kids. :DThis process does take a while - I've been doing this for about two months, and I've just now got my first batch of kombucha bottled and carbonating. It sounds time consuming, but it's really not! Most of the time, you've got got to check your kombucha/scoby once a day ad then go back to whatever else you're doing. :) P.S. Once you've grown a scoby, check out my instructable over how to brew kombucha with it! Step 1: Supplies + Basic Information . ingredients needed for the scoby building tea:7 cups water1/2 cup plain white sugar OR raw cane sugar4 tea bags OR 1 tablespoon loose leaf black tea (nothing flavored, nothing herbal)1 cup unflavored unpasteurized kombucha (I used GT's Kombucha!)Honey, stevia, agave, and other sugar substitutes do not work as well based on everything I've seen. The sugar is the food for the growing scoby, so it's important to give it something it can break down easily. Use the regular stuff first to get used to the process, and then you can start doing crazy experiments. ;)For this, I just used standard Lipton black tea bags. We really don't need anything fancy - the liquid produced by building this scoby will not be drinkable. We're gonna make kombucha vinegar! YAYAs far as choosing your store bought kombucha, it is REALLY important it is unflavored and unpasteurized. Try to grab a bottle with some little baby scoby blobs floating around. supplies:2 quart canning jar (64 oz)large saucepancoffee filtersrubber bandinstant read thermometerMake sure your jar is rated for canning and also nice and clean - pour boiling water into it to ensure there's nothing funky living on the inside! However, it's important to not use any antibacterial soaps in the cleaning as it can hinder the scoby growth or stop it completely. Step 2: Brew the Tea and Let It Come to Room Temperature. Step one! Make sure your sauce pan is large enough to hold 7 cups of water and VERY clean. Put the saucepan on the stove over high heat and add the water. Bring to a boil, turn off the heat and move it to another burner. Add in 1/2 cup of sugar. Stir to dissolve.Now you'll want to place the tea bags in. Give it a good stir and then let it sit. These tea bags will stay in the water until it's cool.We need this tea to come down to room temperature - in a range of 68-75 F / 20-23 C. I use a instant read thermometer to check this. If the tea is too hot, it will kill everything in the GT's kombucha when we add that in. What I like to do is let the tea cool for an hour or so on the stove, and then pour it into the canning jar and pop it in the fridge. This lets it cool down a wee bit faster - otherwise you can be waiting for six hours or more! Just make sure to check it every 45 minutes or so - you don't want it to cool down to below room temp. Step 3: Add in the Store Bought Kombucha. Once the tea has hit room temperature, we will remove the tea bags. If you used loose leaf tea or one of the bags busted, strain the mixture. Now you'll need to measure out one cup of your unflavored and unpasteurized kombucha. As I've said before, it's best to get the tiny scoby blobs from that bottle into your tea mixture! These will help the scoby growing process go a little easier. :)Pour the cup of kombucha in and give the mix a gentle stir. Step 4: Cover the Canning Jar and Place It in a Dark Warm Location. Once the sweet tea and kombucha have become friends, you'll need to cover the jar and move it to a safe dark location where it won't be jostled. It's best if this is in a warm place (around 70 F / 21 C) - the colder it is the longer this process will take! I placed mine in a kitchen cabinet. Place a coffee filter over the mouth of the jar and secure it with a rubber band or a rogue hair tie if you have them all over the house like I do. :P Step 5: The Waiting Game + What to Expect. At this point, the sweet tea just needs to hang out for a bit. It can take anywhere from 1 week to a month, depending on the kombucha you used and the temperature you're storing it at. I wrote my progress down on the calendar so I could share it with you guys, so here is what I saw happen chronologically:Bubbles. The first thing that will happen is tiny bubbles appearing all around the top edge of the sweet tea. These started at day 4 for me. A shiny/slimy looking film. The bubbles will eventually get an upgrade to a film that covers the top of the sweet tea. This occurred around day 7 for me. This film will begin to look more like a clear jelly as time goes on.A kombucha-like smell. Another sign that things are going well! This started to get really strong around day 7 for me. An opaque and very thin scoby. Around day 11, the film over the top of the sweet tea had formed into something slightly opaque and paper thin! Woohoo!The scoby will continue to grow to 1/4 inch thick. From day 11 on, I just let my scoby grow. You want the scoby to be 1/4 inch thick. At day 20, it had reached that thickness, but I let it hang out until day 25 until I had enough time to make the next batch of sweet tea to brew the actual kombucha. At that point it was almost a 1/2 inch thick! :) Step 6: How to Tell When the Scoby Is Ready + Other Issues. Pictured above: the original scoby I grew is on the left, the scoby on the right grew on top of the first scoby during my first kombucha brewing! Both are healthy even though they look totally different!As stated on the previous step, you want the scoby to be 1/4 inch thick and very opaque. You may have a few places that are a little bit transparent, but overall it should be cloudy and thick!Things that are normal in scoby growth:lot of bubblesshimmery films on the top of the sweet teabubbles forming in the opaque scoby (it will be very ugly and bumpy until you use it a few times!)strings and particulate coming from the bottom of the scoby in various colorsa strong vinegar smellscoby growing in thin layers Things that are not normal:black or green mold forming on the scoby. Toss it and try again!a cheese-like smell, or a smell like rotting meat. Now that you have a scoby, go brew some kombucha with it! Click here for my full tutorial. ", ["how-to-grow-a-kombucha-scoby-mother_0", "how-to-grow-a-kombucha-scoby-mother_1", "how-to-grow-a-kombucha-scoby-mother_2", "how-to-grow-a-kombucha-scoby-mother_3", "how-to-grow-a-kombucha-scoby-mother_4", "how-to-grow-a-kombucha-scoby-mother_5", "how-to-grow-a-kombucha-scoby-mother_6"]] [40164, "Introduction: Summer Coolant Salad . Fresh Mint Leaves. Cucumber. Curd. being the main ingredients of this recipe led me to name it Summer Coolant Salad. Pasta gives body to the salad, peanuts give the salad a nice crunch; whereas, the rest of the ingredients enhance the taste of the dish. It is refreshing and at the same time very nutritious. Step 1: Collect Your Ingredients. 2 cups cold cooked durum wheat pasta (I\u2019ve used Chifferi Rigati), 1 cup sweet corn kernels, A handful of fresh mint leaves, \u00bd cup finely diced cucumber, 1 finely chopped de-seeded green chili, 2 tbsp crushed peanuts (add more if you like), \u00bd cup curd, chili flakes, freshly ground black pepper, salt for seasoning, juice of 1 lemon Step 2: Prepare the Dressing. Add curd and mint leaves in a mixer grinder and blitz. Add in a little seasoning too at this time along with lemon juice and 1 tsp olive oil. Step 3: Combine Well. Pour the mint dressing over the salad and sprinkle the leftover seasoning. Toss well. Enjoy!", ["summer-coolant-salad_0", "summer-coolant-salad_1", "summer-coolant-salad_2", "summer-coolant-salad_3"]] [40165, "Introduction: Easy Peasy Chilli (can Be Vegetarian or Not). This is a one pot wonder, so nice on an autumnal or wintery evening, it is a staple in our family and so very very easy.I make this with minced Quorn but you can replace it with minced meat, chunks of meat, or extra beans, or whatever you can think of really.This serves 4 greedy adults. Step 1: Ingredients. 300g bag of minced Quorn (or substitute),1 large onion, 1 large garlic clove, 1 large/2 small peppers (any colour, I like to go for green or yellow),800g chopped tomatoes (two tins),4 teaspoons of tomato puree,1 teaspoon sugar, 1 square of dark chocolate (or half a teaspoon of cocoa powder),1 tin of kidney beans,1 tin of chick peas, 1 teaspoon of marmite (or an stock cube),1 chilli (can use chilli powder, or chilli sauce, either way use as much as you want dependent on your taste, I have included some information about how to use fresh chillies in the next step).4 teaspoons of cumin, 3 teaspoons of paprika, 2 teaspoons of mixed herbs, 0.5 (half) a teaspoon of coriander, Step 2: Starter for 10. It is best to prepare everything first, chop the onion, the garlic cloves, and the peppers and the chillies. For those of you who haven't used fresh chillies before, make sure when you cut them up you are using gloves or put clean plastic bags over your hands like I do. If you like you chilli hot pop the whole thing in, if you don't I would avoid adding the seeds as they are the hottest part of the chilli. Also make sure you have checked how hot the chillies are, I have homegrown ones and I can't remember the type, but my red ones are very hot but sweet and give a great flavour, whereas the green are not as hot. Just choose the quantity and type of chillies based on your own taste.Put a little oil in a large saucepan and gently fry the onion, making sure not to burn it. Add the garlic, peppers and all of the herbs and spices (if you are using green peppers as I have you will need to give them a little extra time just so that they soften). Add the Quorn and cook a little (if you are using meat then cook until brown).Add the tomatoes and tomato puree and stir. Step 3: Kooky Cook. Now we want to add the sugar and the chocolate or cocoa powder.Lastly, add the kidney beans, chick peas (or ay kind of beans you would like), marmite and chilli, and roughly a mug of water (if you add too much you can just boil it off and if you add too little you can always add more). Let this cook for approximately half an hour, but if you are in a hurry you can cook it a lot quicker, the meat should already be cooked at this point so you can just heat it up. Personally, however, I prefer to leave the saucepan on simmer for between 30 minutes and 45 minutes. Then give it a taste and add seasoning to your taste. Step 4: Eatsies. Now it is ready to eat. We like to add a little plain yogurt and some thinly sliced or grated cheddar cheese. Mmmmm. If you have leftovers this can sit in the fridge for a few days, or just put it in some Tupperware and when it is cooled pop it in the freezer, this chilli is great double cooked. Enjoy. ", ["easy-peasy-chilli-can-be-vegetarian-or-not_0", "easy-peasy-chilli-can-be-vegetarian-or-not_1", "easy-peasy-chilli-can-be-vegetarian-or-not_2", "easy-peasy-chilli-can-be-vegetarian-or-not_3", "easy-peasy-chilli-can-be-vegetarian-or-not_4"]] [40166, "Introduction: Eggs Hemingway. )) Eggs Hemingway or\u00a0Eggs Atlantic, or Eggs Copenhagen (also known as Eggs Royale and Eggs Montreal in New Zealand) are a variation upon the classic breakfast dish of eggs Benedict, all of which substitute the traditional cold thick ham for fresh smoked salmon. most popular in New Zealand Canada and Australia, this dish finished with a squeeze of lemon, would make an absolutely wonderful mothers day gift/ breakfast in bed scenario, (Which, by the way is rapidly approaching march 30th U.K (11th May U.S.A, Canada Australia and New Zealand)) Eggs Benedict's has many variations if this particular one doesn't tickle your taste buds, click on my page for some of them :)\u00a0 Step 1: Hollandaise Sauce. To make a Hollandaise sauce you will need : 1 egg yolk 60 g butter pinch of salt 1/2 teaspoon lemon juice 1/2 teaspoon vinegar white place Large bowl over a simmering pan of water and turn off the heat. Melt butter in a pan. Picture 2 whisk eggs in large bowl. Picture 3-4 The eggs yolks should start to thicken. Step 2: Whisking the Hollandaise Sauce. once the egg yolks have thickened its time to add the the melted butter,\u00a0 this should be done slowly and whilst constantly whisking. This is potentially one of the more easy points to mess up, for example if the eggs get too hot they will begin to cook and you will need to very quickly take them off the heat and somewhere cold. once you have used all the of the butter you and have whisking the Hollandaise Sauce will start to form ribbons as you move the whisk through this indicates that you are done. Add pinch of salt add 1/2 teaspoon lemon add 1/2 teaspoon vinegar Step 3: Poaching the Egg.. Add salt and a good gulp of white vinegar to the water. once the water has just started simmering your ready to start, you will need to swirl the water around gently. now crack the egg in to a mug and pour with one fluid motion the egg into the the center of the vortex, as it slows down it will bring all the strands back to center and clump it all together. Your egg is ready\u00a0 to be taken out and served, once its started to rise, a little before and a little after that if you prefer your eggs under or overdone. Step 4: Preparing the Eggs Hemingway. Ingredients: 1/2 English Muffin 1 Serving of fresh salmon 1 Egg 1 Serving of Hollandaise sauce\u00a0 Salt and Lemon juice to season Vinegar for poaching Paprika for garnish Fry the half of English muffin in oil. Picture 1 Place the smoked salmon slices on top. Picture 2 Next place the Poached egg on top. Picture 3 and a ladle full of Hollandaise sauce. Picture 4 Followed by paprika salt and lemon juice to garnish. Picture 5 Step 5: . ", ["eggs-hemingway_0", "eggs-hemingway_1", "eggs-hemingway_2", "eggs-hemingway_3", "eggs-hemingway_4", "eggs-hemingway_5"]] [40167, "Introduction: The Bananarama. The Simple yet awesome, Bananarama!\nA quick and easy dessert, afternoon tea or even breakfast\nIngredients: (for a single serve)\n- 1 Banana\n- 2 slices of bread (I prefer white)\n- Butter\n- Caster sugar [Cheeky Extra]\n- Cinnamon [Cheeky Extra]\n- Maple Syrup (The real shit is best)\n- Ice cream Step 1: Step 1 - Playing With Our Bananas. Break the banana up into pieces in a bowl\nThen proceed to mash banana with a fork Step 2: Step 2 - Your Sweet Like Sugar. Spread the mashed banana on a slice of breadCHEEKY EXTRA OPTIONS\nHere's your chance to sate that sweet tooth of yours by adding a little extra sweetness - caster sugar\nSome of us enjoy the sensual taste of a little dusting of cinnamon on our desserts. If so, Whack it on! Step 3: Step 3 - Butter My Bread, Baby. Place the other slice of bread on top of your wonderful creation, then butter that puppy up Step 4: Step 4 - Turnin' the Heat Up. Crank the stove up and pop that beauty in the fry pan to get her going.\n[Note: a sandwich toaster may also be used for this step (which I prefer), alas my home is currently lacking in that department.]\nToast till each side is golden brown Step 5: Step 5 - Treat Me Nice. Serve the masterpiece up.\nGarnish that tasty, tasty sandwich with tasty, tasty vanilla ice cream.\nDrown it in Syrup Step 6: Voila!. ...Isn't she beautiful... Step 7: Step 6 - Get Ravenous. ", ["the-bananarama_0", "the-bananarama_1", "the-bananarama_2", "the-bananarama_3", "the-bananarama_4", "the-bananarama_5", "the-bananarama_6", "the-bananarama_7"]] [40168, "Introduction: Delicious Halloween Gelatin Dessert. Easy and delicious Dessert Step 1: Ingredients:. 3 oz. ofCrushed Cookies\u00bc stick of butter1 Flan Mix 1.41 oz 2 cups of milk1 orange gelatin 1.41 oz.1 cup water7.05 oz. Sweetened Condensed milk1.76 oz. White Chocolate0.7 oz. Black ChocolateFood Coloring or Orange Flavoring Step 2: . Combine the Crushed Cookies with Melted Butter (in the micro) and put this mixture on the bottom of one or more containers, pressing very well and refrigerate for 15 minutes. Step 3: . Prepare Flan with milk as directed on the container. Pour Flan halfway into containers and refrigerate until set. Step 4: . Prepare Orange Gelatin, use only a cup of water, add gradually the Sweetened Condensed Milk until blended well (must be careful to avoid cutting milk). Pour Gelatin over the Flan leaving a small space before reaching the edge and refrigerate until set. Step 5: . While curdles Gelatin, melt a little the White Chocolate in the micro (10 in 10 seconds), mix with the Food Coloring or Orange Flavoring and form a paste, put it in a bag and flatten with a rolling pin, with a clean cover or mold cut circles, these are our Pumpkins. Step 6: . Melt the Black Chocolate in the micro (to 10 in 10 seconds) and place it in a pastry bag or in a plastic bag, cut the tip and decorate Pumpkins making your eyes, nose and mouth. Step 7: . Use Whipped Cream and the Pumpkin to decorating, and voil\u00e0!, It serve well chilled and Happy Halloween!!!. Step 8: For More Information Check the Video. ", ["delicious-halloween-gelatin-dessert_0", "delicious-halloween-gelatin-dessert_1", "delicious-halloween-gelatin-dessert_2", "delicious-halloween-gelatin-dessert_4", "delicious-halloween-gelatin-dessert_5", "delicious-halloween-gelatin-dessert_6", "delicious-halloween-gelatin-dessert_7"]] [40169, "Introduction: Vegetable Pakoras (video Recipe). Vegetable Pakoras is a very popular savoury Indian snack. Even though they are deep fried, pakoras have a lot of nutritional value due to the variety of fresh vegetables, spices and batter made with chick pea flour. Chick pea flour is readily available at any Indian supermarket. It is also called \u201cbesan\u201d or \u201cchana flour\u201d. Mango powder (also known as amchur powder) is available in small packets and gives the pakoras a wonderful tangy flavour. You can also substitute mango powder with lemon juice.Pakoras, served with chutney, is a great party pleaser finger food!Online Cooking Classes: Spice Inspired Kitchen: Indian Cuisine 101 For Vegetarian Food Lovers Step 1: INGREDIENTS. BATTER .05 2.5 cups chick pea flour.10 2 Tb ground cumin.15 2 Tb ground coriander.22 1 tsp turmeric powder.26 1 tsp mango powder.30 1 Tbs sea salt.34 1 tsp smoked paprika Or chilli powder .39 mix with a whisk.43 add 2 cups water.54 whisk until smoothVEGETABLES1.08 Add 5 cups chopped veggies: 1 cup thin sliced potatoes 1 cup sweet potato wedges 1/2 cup sliced eggplant 1 cup cauliflower 1 cup firmly packed spinach/kale 1 red onion, sliced1.20 Mix until evenly coated with batter Step 2: Mix With a Whisk. Step 3: Add Water and Whisk Until Smooth. Step 4: \u200bAdd 5 Cups Chopped Veggies. 1 cup thin sliced potatoes 1 cup sweet potato wedges 1/2 cup sliced eggplant 1 cup cauliflower 1 cup firmly packed spinach/kale 1 red onion, sliced Step 5: Mix Until Evenly Coated With Batter. Step 6: Heat 5-6 Cups Canola Oil in Wok or Fryer (medium High). Test to see if oil is hot (pakora should quickly rise to surface) Step 7: \u200bGently Drop Small Clusters Into Hot Oil With a Tablespoon or by Hand. Gently drop small clusters into hot oil with a tablespoon or by hand. Turn over with a slotted spoon as pakoras start turning golden in colour (about 2-3 minutes depending on temperature of oil). Remove from oil when pakoras are golden brown. Place on paper towel lined tray to drain excess oil. Repeat process in batches until all of the pakoras are fried. Step 8: Place on Paper-lined Tray . Step 9: Serve With Chutney. Pakoras, served with chutney, is a great party pleaser finger food! For many more video recipes please visit our Youtube channel.", ["vegetable-pakoras_1", "vegetable-pakoras_2", "vegetable-pakoras_3", "vegetable-pakoras_4", "vegetable-pakoras_5", "vegetable-pakoras_6", "vegetable-pakoras_7", "vegetable-pakoras_8", "vegetable-pakoras_9"]] [40170, "Introduction: Fried Pi Pies. These fried pi pies are the perfect way to ring in Pi Day, whether your oven is on the fritz (like mine) or you just want a little deep fried action.\u00a0 Step 1: The Stuff. You need:\nUnbaked Pie crusts -- these can be refrigerated ready-to-use type or homemade\nPie filling -- a relatively smooth filling is best because you need to pipe it.\u00a0 I made a classic chocolate filing but you can make one out of fruit (perhaps minced) if you'd like.\nDeep fryer OR a medium, heavy saucepan AND oil suitable for frying\nPi template\nKitchen scissors or pastry roller\nWater Step 2: Pi Shape. Prepare your template.\u00a0 You can use the image here, resized as you like it, or draw your own.\u00a0 It's important that the template shape be quite fat.\u00a0 Interior corners should be rounded, to make putting together the pies easier. Step 3: Pieces of Pi. Lay out your rolled pie crust and either use a pastry cutter to trace around the pattern or mark it with food color markers and cut it out.\u00a0 You need two pi shapes per pie.\nNote to self: Consider commissioning the creation of large pi-shaped cookie cutters for next year! Step 4: Assembly. Fill your pastry bag (or a sturdy zip-top bag) with your filling and cut off the tip.\u00a0 I piped through a coupler to make it a little easier to handle.\nPipe filling on the center of one pi shape.\u00a0 You don't need much.\u00a0 Be sure it's in the center.\nUse your fingers or a small pastry brush to moisten the exposed crust edges with water.\nLay another pi shape onto the first and press the corresponding edges together, making sure to push out any air pockets.\u00a0 Be sure to seal it well. Step 5: Cooking. Heat one inch of oil in your medium pan to 350 degrees.\nCarefully lower pies into the oil one at a time.\u00a0 Cook on one side for one minute, then turn and cook on the other side for another minute.", ["fried-pi-pies_0", "fried-pi-pies_1", "fried-pi-pies_2", "fried-pi-pies_3", "fried-pi-pies_4", "fried-pi-pies_5"]] [40171, "Introduction: Southern Fried Pizza. I hate left over pizza. Reheating in the oven takes too long and microwaving it just makes the crust hard. Knowing this I decided to try something a little different. Being southern born and raised I instantly thought of deep frying! Now before you turn your nose up to it... Give it a try. Step 1: Gathering Ingrediants. I can't give exact amounts because you are making a batter, and well I've never measured anything that I put into a batter so these are approximations.What you will need:Left over pizza1&1/2Cups Milk2 Eggs1&1/4 Cups FlourSalt & Pepper (to Taste)Garlic Powder (optional)Red Pepper Flakes (also optional)Cooking oil (for frying)____________________________________________________Large Skillet or Deep FryerMedium to large bowl for mixingTongs or Fork Step 2: Lets Throw Down in the Kitchen!. Step1: Preheat grease in large skillet (or set deep fryer) to 360 - 375 Degrees Step2: Batter up! combine eggs, milk and spices in a medium to large bowl. Stir in flour a small amount at a time until well blended. Your not making a dough so don't add too much flour. (You may not need the entire amount.) Ideally the batter should be thick sort up like pudding, well not quite as thick...You're now ready to fry some pizza! Step 3: Gettin' Hot in Here!. Let me start by issuing this warning. Hot grease is EXTREMELY Dangerous. Speaking as a Firefighter, I've seen several instances where \"Grease Fires\" have ended in a large loss of personal property. Never leave a working stove or fryer unattended.Now on to the fun!Battering the pizza: Take 1slice of pizza, place it into the batter mixture and coat well. Don't worry if you can faintly see the tops of some of the thicker toppings through the batter, it'll turn out fine.Frying: Take the freshly battered slice and very carefully slide it into the preheated grease. Be sure not to splash the grease, as this will hurt you and potentially start a fire... Cook for 4 to 5 minutes. The batter should be crispy and golden brown when done. Renove from grease and place on a paper towel to drain.Serving: I suggest serving \"southern Style Fried Pizza\" with a side of marinara, pizza sauce, or ranch dressing.", ["southern-fried-pizza_0", "southern-fried-pizza_1", "southern-fried-pizza_2", "southern-fried-pizza_3"]] [40172, "Introduction: How to Make Cola Syrup. Coca Cola have always kept the recipe for their legendary drink under lock and key. Nobody to this day has accurately replicated the wonderful flavours that are in store bought coca cola. Over the years however it has become slightly boring to me and I've always wondered if it's possible to make something similar at home. I am a big fan of Botanical drinks and Fentimans in the UK make a wonderful botanical cola. Basically Coca Cola the company now use almost entirely chemical formulas and dried powers to make their legendary beverage but it is also possible to create a replica using actual fruits, sugars and spices. This instructable will show you how to make a Cola syrup using ingredients that are easily available in most stores and using techniques that won't baffle even the most laymen's of cooks. It's a greatly satisfying venture and I can guarantee you will be proud of the result. I invited friends over to sample the cola one summers afternoon and I can assure it went down a treat. This instructable has been adapted from Brooklyn Pharmacy & Soda Fountain Brooklyn. Step 1: Gather Ingredients & Utensils. Okay so the ingredients for this are not what you'd expect to go into Cola. A couple of the ingredients are harder to source than the rest, but mostly you can get hold of them easily. Grated zest - 2 Medium OrangesGrated zest - 1 Large Lime Grated zest - 1 Large Lemon 1/8tsp - Ground Cinnamon1/8tsp - Ground Nutmeg (preferably fresh) 1 section of a star anise pod, crushed1/2tsp - Dried Lavender Flowers 2tsp - Preferably fresh Minced Ginger (I used jarred stem ginger and chopped it finely) One-and-a-half inch piece of Vanilla bean, spilt1/4tsp - Citric Acid 2 cups + 2tbsp - Plain Sugar1tbsp - Brown or Demerara SugarOptions 3/4tsp - caramel colouring The citric acid can be bought at most health food stores or the homebrew section of some supermarkets. I got mine from Tesco in the home wine making isle. Dedicated homebrew shops will almost certainly sell this also. The Dried lavender I sourced from my garden. I happen to have some lavender growing in my back garden. So I simply picked some of the flowers and dried them in my fan oven at 100\u2022c. I left the door open slightly as to avoid burning them. I kept checking to check when they had dried and then took them out and jarred them in an old empty spice jar. If you don't have lavender growing in your garden you can source this from health food stores and other similar shops. I haven't tried this recipe without the lavender but if you fail at finding this I'm sure the syrup will still taste delicious. I didn't use the food colouring. I'm a big fan of no artificial colouring foods and drinks so opted to leave this out. It does give the cola a good dark caramel colour if you so desire, as without this the recipe makes for a very pale orange coloured cola. Utensils neededZester or fine graterTsp and tbsp measurementsHeavy based pan Large bowl SieveMuslin or cheesecloth Step 2: Boil and Simmer. In a heavy based pot over a medium heat, bring 2 cups of water to a simmer. Add the zests, cinnamon, nutmeg, star anise, lavender, ginger, vanilla pod and citric acid. Reduce to a lower heat, cover and leave to simmer gently for 20 minutes. Step 3: Whirl Sugars . If you have a food processor to hand it is best to whirl the sugars together then transfer them to a large bowl. If you don't have a food processor simply transfer the sugars to a large bowl and mix them together with a spoon or by hand. It's being dissolved at a later stage so this doesn't make much difference. If you are using the food colouring add this to the sugars at this stage. Step 4: Prepare Sieve and Strain . Line a sieve or colander with a double thickness of cheesecloth or muslin. Place this on top of the bowl containing the sugars.Once the ingredients have simmered for 20 minutes pour them through the lined sieve onto the sugars.Gather up the corners of the cheesecloth or muslin and twist the top making sure to squeeze all of the lovely flavourful goodness out of the cloth. You can press the cloth against the side of the bowl with a spoon to squeeze and remaining juices as to not burn your hands. Step 5: Stir and Dissolve. Stir the sugars and the flavourful hot liquid until the sugars are dissolved. This can take a few minutes as there is a lot of sugar. Step 6: Chill and Enjoy!!. Jar the syrup and chill in the fridge. Once chilled, mix 1/4 cup of syrup with 1 cup of soda water (seltzer). It doesn't taste like store bought cola very much but the flavours in this drink seem to scream COLA!! It is very pale in colour but that's because the real stuff has dark food colourings in it. This is how it should look. It's the closest you're going to get at home using real and fresh ingredients.I'm sure if you added some extra vanilla flavouring you could make vanilla cola. And mixing it with Rum is delicious. Serve ice cold and enjoy your home made Cola. ", ["how-to-make-cola-syrup_0", "how-to-make-cola-syrup_1", "how-to-make-cola-syrup_2", "how-to-make-cola-syrup_3", "how-to-make-cola-syrup_4", "how-to-make-cola-syrup_5", "how-to-make-cola-syrup_6"]] [40173, "Introduction: Kid-Friendly Broccoli Slaw. I hate to waste food. So in this recipe, I'll be showing how to use up the broccoli stems from my previous ible, (https://www.instructables.com/id/Cafe-Style-Broccoli-Feta-Pasta-Salad/), to make a healthy broccoli slaw. I say it\u2019s healthy because broccoli, but the dressing probably isn\u2019t chock full of nutrients. But hey, it\u2019s all about moderation! I think this would be good to serve to kids. It\u2019s crunchy, covered in dressing, and kids likely won\u2019t notice that it\u2019s broccoli. It tastes pretty much like regular coleslaw, and you get to feel all healthy and virtuous, because broccoli! Step 1: The Ingredients and How to Make It. Kid-Friendly Broccoli Slaw2 stems of broccoli 2 tbsp. low-fat coleslaw dressing (creamy)Grate broccoli stems. Add in dressing and mix. And...done! Wipe the sweat off your brow and eat that slaw! Crazy easy, right? You can also check out the recipe on my blog, at http://approachingfood.com/salads-i-have-known-and-loved-because-i-hate-waste-but-not-broccoli/.", ["kid-friendly-broccoli-slaw_0", "kid-friendly-broccoli-slaw_1"]] [40174, "Introduction: How to Make a Peanut Butter & Pickle Sandwich. I know what you're probably thinking right now; \"Ew! A peanut butter & pickle sandwich? GROSS!\" However, all I have to say is, don't knock it till you try it. Peanut butter & pickle sandwiches are actually quite delicious. I will now show you the proper way of making this awesome sandwich.Things You Will Need:- Bread (whichever kind you prefer)- Peanut Butter (crunchy or creamy; doesn't matter)- Pickles (whichever kind you prefer)- Butter Knife (for spreading the peanut butter on the bread)- Sharp Knife (for cutting he pickles)- Toaster (optional; if you want to toast your bread first) Step 1: Toast Your Bread. Technically, this step is optional (but I highly recommend doing this step to optimize the deliciousness of the sandwich).Before you begin, you want to make sure that your toaster is plugged into a working outlet. And if you would like to butter your bread, make sure you do that after you toast it! Now you are ready to toast your bread. Grab both your slices and place them in the toaster. You can toast your bread whichever way that you prefer. Unless you like to burn your toast. Don't do that, it's gross. Step 2: Lay Your Slices Side by Side. Now that you\u2019ve finished toasting your bread (unless you for some reason skipped that step), grab it from the toaster. Make sure you use caution; the toast can be very hot. Place both slices on a flat surface (i.e. a plate) side by side. Step 3: Spread Peanut Butter on Both Slices. This next step is super important; unless you just want to make a pickle sandwich, then I guess you can just skip this step. It is time to put some peanut butter on your bread. Open the jar of peanut butter and put as much peanut butter as you would like on your butter knife. Now spread the peanut butter across one slice of bread. Once you are finished, repeat for the second slice. Step 4: Prepare Pickles for Your Sandwich. Put your sandwich off to the side; we\u2019ll come back to it in a minute. This step is when you\u2019ll need the pickles and the sharp knife. Grab a few pickles out of the jar (pro tip: I usually end up using about 4 pickles), and place them on a surface to cut them (pro tip: I use the plate that I use for my sandwich). Then, using the sharp knife, you need to cut the pickles in half (I recommend cutting them the same way shown in the video; otherwise, your sandwich will be lumpy and weird). Step 5: Place Pickles on Your Sandwich. This is another really important step; your sandwich won't turn out right if you do this wrong. You need to carefully lay your newly sliced pickles on top of one of your peanut butter covered bread slices. With this step, it's kind of like you are playing Tetris\u2122, you need to fit the pickle slices together so they don't hang awkwardly over the side of your sandwich. Step 6: Complete Your Sandwich. Now for the final step. When you finish this, you will have a delicious peanut butter & pickle sandwich. You need to grab one of the slices of bread (I recommend grabbing the one that doesn't have the pickles on it; it'll make this a lot easier). Flip it over so the peanut butter side is down. Now gently place it on top of the other slice of bread. And voila! You now have a completed peanut butter & pickle sandwich. Enjoy!", ["how-to-make-a-peanut-butter-pickle-sandwich_0", "how-to-make-a-peanut-butter-pickle-sandwich_2", "how-to-make-a-peanut-butter-pickle-sandwich_3", "how-to-make-a-peanut-butter-pickle-sandwich_4", "how-to-make-a-peanut-butter-pickle-sandwich_5", "how-to-make-a-peanut-butter-pickle-sandwich_6"]] [40175, "Introduction: 100 Percent Figs and Berries Roll-ups. Hello, Please vote this Instructables for the Contest Purple\u00a0if you like it. Your support will encourage and inspire me to come up more sweet and healthy ideas and goodies to share with you. This roll up is sweet, super easy to make, made of 100 percent pure fruits. Ingrdients are readily available. I like leathery fruit roll ups. But looking at the ingredients list in some big name company's Fruit Roll-Ups: pears from concentrate, corn syrup, dried corn syrup, sugar, partially hydrogenated cottonseed oil, citric acid, sodium citrate, acetylated monoglycerides, fruit pectin, dextrose, maltic acid, ascorbic acid, natural flavor and the following food coloring: blue 1, red 40 and yellows 5 and 6. There are a few things\u00a0I'd rather not put hem in my body or anybody else's. But there is hope I might have it my way, that\u00a0 few things are to prolong shelf life, shorten processing time\u00a0or add color. It can be done without them for consuming them fresh and in natural colors. It turned out I'm right. Thanks Instructables the Contest Purple for giving bonus points for those who incorporate figs into their project. I immediately checked out what is the fuzz about figs. Sweet,\u00a0\u00a0rich in\u00a0 phyto-nutrients, anti-oxidants and vitamins, I'm in! I tried\u00a0making a few things with figs and decided to share this one with everyone.\u00a0So get ready. You'll need: 3 Dried black mission figs, sliced thin 3 Dried dates, sliced and pitted 3 Strawberries, washed, stem removed 1/3 Cup blueberries, washed 1 Banana, peeled Blender Baking pan or sheet Non-stick parchment paper Brush Step 1: Grind Ingredients Into Puree Consistency. Place fruits into blender in the order of strawberries, blueberries, dates, figs and banana. Reserve\u00a0slices of one fig for later use as marble toppings. Pulse a few times, then grind at high-smoothie setting. Step 2: Transfer Fruits Puree Into Baking Pan or Sheet. Line baking pan or sheet with non-stick parchment paper. To be sure, I brushed the paper surface with a slightly oily brush. Transfer fruits puree into baking pan or sheet, I used a 11 inch by 7.5 inch pan. The puree layer was rather thick, about 1/4 inch I'd say. Top the reserved fig slices on top. Step 3: Bake at Your Oven's Lowest Temperature. Mine is 170 F. Because of the size of the pan I used, the fruit puree layer\u00a0was rather thick. It took about 7 hours for it to set. Waiting for it to set is probably the hardest part of this recipe. The good thing is you don't need to stay in. I actually went for my dental appointment after I put it in the oven. You don't need to do anything with it. Nor does it matter if it is baked slightly longer.\u00a0 Step 4: Shorten the Baking Time. I made another batch folloing the same ingredients quantity and procedure except I reserved all fig slices as toppings, transfered that to a 13 inch by 9 inch regular baking sheet. It seemed that was the perfect thinkness to bake. It shortened baking time to 4 hours. Depending on the size of strawberries, banana and dried fruits, and the baking sheet or pan you have, if it didn't seem to be the right thickness, you can\u00a0use\u00a0fraction of the sheet or\u00a0scoop off some puree and just eat it.\u00a0\u00a0\u00a0 Step 5: To Serve. Slice it to strips, Roll them up, wrap in plastic wrap to keep it from drying out. Eat it as it is or sandwitch between tortila bread for snack and lunch on the go. Or just an idea, use the whole sheet as a cake decoration? Use round pan/sheet for round cake, rectangle pan/sheet for rectangle cake ... just an idea. Be creative how you eat it! Step 6: Yummy! Get Busy and Don't Forget to Vote If You Like It.. ", ["100-percent-figs-and-berries-roll-ups_0", "100-percent-figs-and-berries-roll-ups_1", "100-percent-figs-and-berries-roll-ups_2", "100-percent-figs-and-berries-roll-ups_3", "100-percent-figs-and-berries-roll-ups_4", "100-percent-figs-and-berries-roll-ups_5", "100-percent-figs-and-berries-roll-ups_6"]] [40176, "Introduction: Sonic's Famous Cherry Limeade. So, my fiance has this thing about Cherry Limeade. He loves it. Whenever we go out, he will order it if it is available. So why not make it at home? It's just as good, ok...better, and it doesn't cost an arm and a leg to make! How hard could it be? some use soda, some don't but who doesn't like bubbles? The best part is, you could give this to kids because it lacks the caffeine in most other drinks and is way better than kool-aid. It can also be used as a punch for parties! Step 1: Gather the Goodness!. You will need: 1 2 liter of Sprite Maraschino cherries in cherry juice (at least one full cup of juice) 1 1/2 to 2 limes wedged depending on taste 1 knife (to cut the limes of course!) ice (crushed works best but we used cubed) One pitcher at least 2 quarts in size. I suggest using one a little larger than two quarts if you want to use a whole two litter of sprite. Step 2: Mix It Up!. This is the easy part: Put the ice in the pitcher Add the cherry juice and a few cherries to the pitcher Squeeze and drop limes into the pitcher Pour sprite into the pitcher Adding the ingredients in this order mixes it up as you pour. No stirring with a spoon. Stirring will cause the sprite to go flat quicker. Garnish with\u00a0 lime and cherries, Enjoy! Step 3: Finishing Up. This is by far the easiest instructable I have ever done, the whole thing took maybe five minutes to make and was a huge hit! The pitcher did not last the night!", ["sonics-famous-cherry-limeade_0", "sonics-famous-cherry-limeade_1", "sonics-famous-cherry-limeade_2", "sonics-famous-cherry-limeade_3"]] [40177, "Introduction: Faberge Eggs. Step 1: Materials. For this recipie you will need the following:\n- eggs\n- vegetables ( peas, pepper, corn and whatever vegatables you like)\n- ham, bacon, or other types of meet, like chicken\nYou can even put some aromatic plants in if you like\nNote:\nThis recipie does not involve any boiling so that means that you must not use raw meat. If you use congelated vegetables be sure to boil them first. Step 2: Empty the Eggs. In this step you will need to make a hole at one end of the egg trough which the content will come out and you will be left with an empty egg shell. Step 3: Filling the Egs. Fill your empty egg shells with vegatables and meet. Try to insert the filling into diferent layers so that you obtain a nice look when it's done. Step 4: Pour the Gelatin. Prepare some gelatin and pour it into your stuffed eggs. When praparing the gelatin, instead of water, I've used chicken soup to give it a better flawour. Step 5: The Result. \nLet them cool in the refrigerator untill they harden,\u00a0 then crack the egg shells and remove them.", ["faberge-eggs_0", "faberge-eggs_1", "faberge-eggs_2", "faberge-eggs_3", "faberge-eggs_4", "faberge-eggs_5"]] [40178, "Introduction: Semi Healthy Dessert Drink. Its a very tasty drink that you can whip up in about 15 seconds for kids. It makes them feel like there getting something sweet and sugary but there getting calcium and a little bit of sugar Step 1: Gather Ingredients. Ok this step is designed for one (1) glass so if you need multiple cups of it just multiply \n8 fl. oz. of milk ( and % )\n2-3 table spoons for vanilla coffee creamer ( coffee mate makes the best )\n2 ice cubes\nYa its very simple Step 2: Mix It Up!. If you want let your kids help here\nadd the 2-3 tbs of the creamer to one nice cold glass of milk, mix up and add the ice. test the drink to make sure its just sweet enough but not to sweet or else the little ones will be bouncing off the walls", ["semi-healthy-dessert-drink_0", "semi-healthy-dessert-drink_1", "semi-healthy-dessert-drink_2"]] [40179, "Introduction: Spherical Pizza 2.0. Have you ever been eating a pizza and thought to yourself, \"This is good pizza, but it's just not round enough. It's just too darn two dimensional.\"?\u00a0 Well, now with this new and improved Spherical Pizza recipe, you can finally bring your pizzas into the third dimension!\nThis is my second attempt at the Spherical Pizza Experiment, and there have been a few minor improvements over the original, which can be found here:https://www.instructables.com/id/How-to-make-a-spherical-pizza/ Step 1: Ingredients. Before your embark on this experimental cooking endeavor, please ensure that you have the following items:Ingredients:Pizza Dough -- Although any type will do, I used the kind that comes in a tube. This required 5 tubes, or around 3 lbs.Pizza Sauce -- Depending on your preference, between 16 and 32 oz.Cheese -- Mozzarella, shredded. About 2 lbs.Toppings -- I kept it pretty simple, and just used pepperoni for this attempt; roughly 12 oz. However, as this is an experimental pizza, embellishment is certainly encouraged.\n(For those of you keeping track, this is over seven pounds of ingredients. The formula for calculating the volume of a sphere, (4/3)pi*R^3, means that a sphere can hold a lot more pizza than a circle.)Equipment:2 Hemispherical Bowls -- I used stainless steel bowls with a 9\" inner diameter.Rolling Pin -- or some similar device for rolling out your dough.Oven Mitts -- two of them, for removing the bowls from the oven and combining them. (potholders not recommended)Optional:\nFlour -- to keep the dough from sticking to your counter top.\nNon-stick cooking spray -- to keep the dough from sticking to the bowls.\nNeedless to say, you'll also need an oven in which to cook this. Also, a reasonable amount of clear counter space for rolling out the dough. Step 2: Making the Shell. Start by coating the inside of your bowls with a non-stick substance such as Pam or Crisco. Now spread a small amount of flour over the area of the counter top you'll be working on.\nNext, take the first tube (bag, bucket, etc.) of pizza dough, and roll it out on the counter where you put the flour. Don't roll it too thin, as this will be the \"structural\" crust, which will (theoretically) support the weight of the sphere. If you're making this pizza sphere in the presence of gravity*, there will inevitably be some degree of collapse of the shape, but a reasonably thick crust, properly cooked, should minimize this to some extent.\nLine the bowl with the dough. It may help to wipe the non-stick spray off the very top edge of the bowl, and then press the edges of the dough onto the edge of the bowl. Otherwise the dough will have a tendency to slide down into the bowl. Now put a layer of cheese and toppings in the bottom of the bowl, and you're ready to start making the center.\n*If you're making this in zero/micro gravity, please send me pictures! Step 3: Making the Center. Take the next quantity of dough and roll it out to about 1/4\" thick. You want to make it as large as possible without making it so thin that it will tear apart when you try to move it. Now cover the dough with your sauce, toppings and cheese. I used two layers (with double cheese) to make it thicker (sauce, cheese, pepperoni, cheese, sauce, cheese, pepperoni, cheese) but even three layers would not be unreasonable. The idea is to make enough volume of pizza to fill the bowl.\nYou should now have something that resembles the first image. At this point, carefully roll the corners towards the center. It should look like the center picture. Now roll the new corners inward. This is to ensure that the center is made of layers of cheese/toppings and dough, rather than having one big glob of cheese and toppings in the center.\nNext, take your rolled up pizza ball and put it in the bowl. Cover this with another later of sauce, cheese, and toppings. Once you've done this, repeat this step and the previous one with the second bowl. But first, this is an excellent time to start pre-heating your oven. Step 4: Baking. This is where things get a bit tricky. As I mentioned earlier, this is my second attempt at making a spherical pizza. The challenge with cooking a solid mass of dough and pizza toppings is finding the right time and temperature combination to cook it all the way through without burning the outer crust. (It's been suggested that I try cooking this in a microwave, as those cook \"from the inside out\". This is a myth. Microwaves will not penetrate all the way to the center of a mass of dough this size. Also, the only proper sized bowls I had were stainless steel, which does not play well with microwave ovens.)\nBy this point, you should have two bowls of pizza ready for the oven. I cooked mine for about 2 hours at 325 degrees. I think if I try this again, I would try 275 degrees for 2 and a half hours. The outer crust was quite crispy (but not burned), and the center was just a bit undercooked.\nI cooked the two halves side by side for one hour, then added a center piece (which I'll discuss more in the next step) which was intended to hold the two halves together. I then cooked the whole thing (the two halves put together) for another hour. Cooking the two halves separately for the entire duration, with no center piece, I think about 1.5 hours at 300 degrees, or two hours at 275 degrees would probably be just about right. That should also provide plenty of time for cleaning up the mess you've made up to this point. Step 5: The Center (omitted Step). The following is an extra step I performed, which I do not recommend, but will describe for informational purposes so that that you can improve upon what I did.\nWhile the two halves were baking, I used the final tube of dough to make a center piece. I rolled out the dough, covered half of it with cheese and toppings, then folded it in half and put it between the two halves, with cheese on the top and bottom.\nThe idea was that this would bake and solidify in between the two halves and hold the two together. The problem with this theory is that the center is added when the two halves are combined, and in this case, the two halves were already mostly cooked by then. This means you have less time for the center to cook through before the outer crust burns, resulting in an undercooked inside.\u00a0 The obvious solution is to put this on and combine the halves before cooking them. However, cooking the whole thing combined with make it almost impossible to cook all the way through without burning the crust--there's less area exposed to the hot air, again resulting in an undercooked inside.\nI ended up having to cut out the center and cook it for half an hour on its own, so I would recommend simply skipping this step. Step 6: Combine and Finish. Assuming you omitted the previous step, you should now have two fully cooked half spheres of pizza. Using a pair of oven mitts (I don't recommend using potholders for this--you're much more likely to accidentally burn yourself), remove the halves from the oven and flip one half over on top of the other. (you may choose to let them cool for a bit before combining them)\nLet your Pizza Sphere cool for about 15 minutes before removing from the bowl. This will let the cheese solidify a bit and hopefully reduce the amount that the sphere collapses under its own weight. Once it is sufficiently cooled, place one hand on top (still using the oven mitts--that bottom bowl will probably still be pretty hot) of the sphere, and flip it over onto a large plate/platter or cookie sheet. (or a flat pizza pan if you're feeling ironic) Remove the bowl and marvel at the three-dimensional ball of pizza you've created!!\nI recommend cutting your Pizza Sphere in half to allow it to cool faster. The outer crust can be broken apart and eaten like regular pizza; the inside may require a knife and fork.", ["spherical-pizza-20_0", "spherical-pizza-20_1", "spherical-pizza-20_2", "spherical-pizza-20_3", "spherical-pizza-20_4", "spherical-pizza-20_5", "spherical-pizza-20_6"]] [40180, "Introduction: Honey Peanut Butter Banana Roll Up. Step 1: Ingredients. 1/4 cup Honey (preferably local)1/2 cup Peanut ButterBunch Bananas8\" or 10\" soft flour tortillas Step 2: . Mix honey and peanut butter together in a container that you can close and keep left overs for later. Spoon out the amount you wish in your roll up and smooth down the center of a tortilla. Peal and place a banana on top of honey peanut butter and roll up! Fabulously fast, nutritious and filling snack the will keep you from getting hungry for several hours. I'm addicted to these and the neighborhood children are always running by to see if I have any made up for them to take on the run!", ["honey-peanut-butter-banana-roll-up_0", "honey-peanut-butter-banana-roll-up_1", "honey-peanut-butter-banana-roll-up_2"]] [40181, "Introduction: Words With Love Cookies. If you enjoy a good game of Scrabble with your loved one, then you'll love these edible tiles on Valentine's Day. \u00a0Challenger your sweetie to a game, winner eats all! \u00a0Ingredients:\n1 batch of sugar cookie dough (store bought or homemade recipe here)\n1 batch of royal icing (recipe here)\nBlack food coloring or black food markerInstructions:\n- Prepare cookie dough according to the recipe and roll it out into a large rectangle on a floured surface.\n- Measure how large you want your squares to be and cut even tiles with a sharp knife. Bake in a 350 degree oven for about 9 minutes.\n- Prepare the plain white royal icing and load 3/4 of the icing into a plastic squeeze bottle or piping bag to flood the backgrounds of the tiles. Reserve the rest of the icing in a small bowl covered with a damp paper towel.\n- When the white backgrounds are completely dry, dye the remaining royal icing black and load it into a decorating bag with a very small round tip. (You could also skip this step and just use a black food marker!) Pipe the letters and numbers and allow the icing to dry for at least 12 hours before handling them.", ["words-with-love-cookies_0"]] [40182, "Introduction: Veggie Quiche. Vegetarian quiche with a kick of flavors that will have your friends and family begging for more. Low fat, low calorie this is a great meal for those few pre-summer weeks we all have to lose a couple pounds. Prep: 1 hour Cook: 45+ minQuestions comments don't hesitate I'll respond pretty quickly. Step 1: Ingredients. - 1.5 cups of diced onions - 2 cups diced mushrooms- 1 cup shredded spinach- 1 cup of broccoli (heads only) - 3 to 4 eggs (depending on size)- 1/3 cup of milk- 1 box of pie crust (or homemade but mine always turns out flaky and gross)- 1 cup shredded cheddar (add another cup for cheeseheads) - 1 tbl garlic- 1/2 tspn paprika- 1/2 tspn salt- 1/4 tspn nutmeg- pepper for taste Step 2: Form Crust . Tare pie crust to fit in cupcake molds. Make sure there are no gaps and that the crust lips over so no ingredients get stuck to the pan. Step 3: Prep Broccoli. We're going to blanch the broccoli. First we need to set a pot with water and a strainer on mid-high heat. We'll let the broccoli sit here for about 10 minutes. During that time we'll go to the next step. Step 4: Mix Dry Ingredients in a Bowl. Mix 1.5 cups of onions2 cups of mushrooms 1 cup of spinach (shredded)1 tbl garlic1 cup shredded cheddar Set aside for a step ahead. Step 5: Cool Broccoli. Pull broccoli, run through cool water then place in a bowl with ice to rapidly cool down. Set aside. Step 6: Mix Wet Ingredients . In a bowl mix - 3 to 4 eggs - 1/3 cup of milk- 1/2 tspn paprika- 1/4 tspn nutmeg- 1/2 tspn salt Pepper for taste Mix well. Step 7: Add Ingredients . Stack dry ingredients, don't hesitate to pack these well. I only put around 2 soup spoons of wet mix per quiche. If you want this to be more mushy you'll need to make more wet mix. And add your broccoli as a beautiful center topping. Step 8: Set in Oven . Preheat oven to 325F Set timer for 35 minutes Place quiches in the oven Once time goes off raise oven temp to 400F Add another 10 to 15 minutes. Check one of your quiches with a toothpick. Step 9: Pull Quiches From Oven and Enjoy !!. Let me know how your quiches come out ! I'll make a tutorial on breakfast quiches soon. Same principal and very easy to make just time costly. ", ["veggie-quiche_0", "veggie-quiche_1", "veggie-quiche_2", "veggie-quiche_3", "veggie-quiche_4", "veggie-quiche_5", "veggie-quiche_6", "veggie-quiche_7", "veggie-quiche_8", "veggie-quiche_9"]] [40183, "Introduction: Making Gold & Silver Leaf Chocolates. This instructable is a little late for both Valentines and Mothers Day (for those husbands who give nice things to their wives) but it's always good to be very prepared for the following year.On a special occasion, sure you can go to the shops and buy the poshest and most lush chocolates that money can buy, but nothing says that you love your other half more than if you lovingly craft some luxury chocolates with your own gnarly, manly hands. This works even better if you're a blokey bloke, with oil and muck permanently lodged under your finger nails; the kind of man whose woman knows that hitherto even the notion of making chocolates would be an afront to your manly manlyness.Not any more though, as these chocolates don't use sprinkley sprinkley bits, or lavender oil or any such lady ingredients. No, these chocolates use metal. Hard, manly metal. Not only that - they use metal that even a woman can get behind and understand. They use Gold and Silver! Surely there has never been a better way to both gastronomically treat and impress your better half than with these shiny sweetmeats.Ok, flowery words apart, what does a bloke need to make all this happen using his own rough hewn hands and most likely, very limited kitchen capabilities: Step 1: Required Stuff. 1. You will need EDIBLE gold and silver leaf supplies. I emphasise the word EDIBLE as it is available as a crafting product and as a food product. The crafting product appears to be around the same price, but it may be alloyed with inedible metals. Perhaps not, but in any case, your loved one won't appreciate aluminium or lead in her chocs. A quick google search will quickly help you obtain this. I got mine from a supplier in Switzerland, which when dropped into the post-eating conversation, sounds suitably impressive.2. Given that you're springing lots of cash on gold/silver leaf you don't want to be making your chocolates with nasty Tesco value chocolate, you want to be getting some decent quality stuff. I'll leave it up to the reader to make the call on what's locally available or prefered by the recipient. For mine, I made a mix of very dark/high cocoa chocolate, smooth milk chocolate and creamy white chocolate, to cover all bases.3. Any extra ingredients? Fresh ginger makes a nice additive if you can crush it and extract the oil. It brings the dark chocolate to live and makes it zingy on the tongue.4. A mold for your chocolates. I obtained a nice plastic mould with varied heart shapes from my favourite auction site.5. A nice presentation box and some tissue paper to line it with.6. Oh, and a small, soft brush for applying the leaf. Your wife's make up brushes, suitably cleaned, work fine for this, but any soft-bristled painting brush from your kids craft box will do fine. Most gilding sites will suggest buying their super-soft brushes at a cost of \u00a320, and whilst I'm sure it'll work alot better than my cheapo alternative, it's probably not \u00a320 better. Step 2: Step 1 - Making the Chocolate. This is probably the most important part, since if you make a pigs-ear of this step, no amount of gilding can make your chocolates palatable to your loved one. And whilst it might be amusing to look on as she pretends that they're lovely, whilst simultaneously choking them down and repressing her gag reflex, it's probably not what you're trying to achieve with this endeavour.I know consumate cooks would never advocate the use of a microwave oven, and would always say to melt your chocolate on the stove inside a bowl suspended in boiling water. But we're blokes remember, and doing that is tantamount to wearing a big flowery apron. No, we're going to use the microwave. It was your best friend when you were single and you're not going to abandon it now that you're hitched.So here's what to do:1. Get 100-200 grams (i.e. a big bar) of chocolate and break it down into little cubes. Most chocolate will be formed into this anyway, so just break it up. Taste a little and put the rest in a microwavable bowl. Or, if you're me, the first bowl that comes out of the cupboard. Just make sure it's clean and free of meat sauce from last night's take away.2. Melt the chocolate in the microwave. Now - this is the bit where it can go wrong. You have to be really slow and patient doing this. You need to put the microwave on for about 10 seconds at a time, take the bowl out and stir the chocolate until it starts to leave traces on the bottom of the bowl. At the start, this won't appear to happen at all and the temptation is to stick it in for 30 seconds at a time. If you do this you'll mess your chocolate up and most likely start a small fire. 10 seconds at a time, take out, stir, put back in. That's the order of the day. You have to stir until as much choc melts as possible before putting it back in again. It should be the stirring that makes it melt, not sitting it in the microwave.3. Add any flavourings such as ginger oil or fresh vanilla pod or orange oil, or whatever she likes. One or two drops will do for about 200g of chocolate. Adding a load will stop your chocolate from setting, so be careful.4. Make sure you have your mold to hand once the chocolate has melted. It should stay melted for a few minutes and if it starts to harden can be melted gently as before.5. Carefully pour the choc into the mold.6. Let it cool naturally on the work surface for 15-30 minutes, but at this point it will still be very soft to the touch, so then you can put it into the fridge for about 15-30 minutes to make sure if goes hard. I observed that the higher the milkfat content in the chocolate then the longer it takes to harden and the easier it is to melt to the touch.Once it has set, you can remove it from the mold and begin to adorn it with your bling. Step 3: Gilding Your Chocs. This is frankly, the most difficult bit, and when you look at the images, you'll see that I wasn't altogether successful with it. But women like a trier, so don't let your lack of artistic talent stop you from doing this. I mean, you won't know if you can apply gold leaf until you try - there's pretty much no other practical skill you can practise before this to make it any easier for you. It's an art-form in itself. Perhaps if you're good at soldering and have a steady hand then it'll help you. I'm crap at soldering too, so that probably why my applications look so bad.Gold leaf it thin. Very thin. It's not paper thin. It's air thin. So much so that if you open your gold leaf sheet and inhale sharply you might get a lungful. Seriously, it's nano-thickness and will attach to surfaces which come close to being in contact with it. It's a bit like cling flim, but cling won't disintegrate if you try to remove from your finger when it sticks. Gold and silver leaf will.However, being a practical bloke, you will use this to your advantage. At first, I wanted to completely coat an entire chocolate in gold. I was successful in doing this, but it looked wrong, and inedible. It looked even more wrong, when I did it with silver leaf, as it looked like it was still in the wrapping paper.So I decided to flake my leaf and apply it 'artistically'. Some might say unevenly and perhaps even inelegantly and sporadically, but I'll stick with my original claim.Here's how you do it:1. Get your chocolate right next to your gold leaf envelope and carefully open the top paper from the leaf.2. Turn it upside down onto your chocolate and brush gently with your soft brush. It'll probably tear a little bit, but that's fine. With enough practise you'll know how much pressure to apply to smooth the leaf and how much to apply to break a bit off.3. Tastefully apply in this manner and smooth the leaf onto the chocolate. The colder the chocolate is here, the better the result will be.4. Um...that's the extend of my expertise on this matter. It'll largely be trial and error here, but just do your best and try a few different things. At least you can always eat what goes wrong! What could be better! And with every bite you're adding value to your worthless carcass! Step 4: Boxing It Up and Closing Thoughts. When you have finished, blinking the sweat and most likely, stray bits of metal, from your eyes, you can relax in the knowledge that you're almost done. The woman of your dreams will soon be revering you as a manly God you will no doubt feel you are at this moment in time.But don't give in yet. She won't be swooning in your arms if you crudely wrap them up in newspaper or put them in a cleaned out tin of 40/20 multigrade. You'll need to think how a women thinks and find something soft, girly and possibly even pink to put them in.Luckily, I had something that I could recycle in the house, so I didn't have to be seen outside with a pink silk box - phew! But at any rate, be practical and line it with tissue paper (from the crafting store) and place chocs gently into the box. If you have enough chocs to make a few layers then separate out with bits of grease-proof paper otherwise thely'll all stick together and the leaf will transfer between them. Not nice.And that's pretty much it. My lady was very much appreciative of the effort I put in this year and when she got talking with her friends and they all said that their blokes bought them nothing/ironing boards etc. I knew that they were all secretly jealous of my awesome skills and 'sensitive side'.Job done!", ["making-gold-amp-silver-leaf-chocolates_0", "making-gold-amp-silver-leaf-chocolates_1", "making-gold-amp-silver-leaf-chocolates_2", "making-gold-amp-silver-leaf-chocolates_3", "making-gold-amp-silver-leaf-chocolates_4"]] [40184, "Introduction: How to Make a Snow Cone. This instructable will show you how to make a snow cone using real snow. Step 1: Gather Supplies. You will need a cup, a spoon, a flavor, and snow. Any flavor should work but I only had root beer. Step 2: Finding Good Snow. It is very import that you find good snow. Good snow is white, not brown or yellow. (Don't eat the yellow snow, it's not lemon flavored.) Step 3: Collecting the Snow. After I found good, clean, white snow, I brushed away a layer with my hand, and then scooped thee snow into my cup. Step 4: Adding Flavor. Now you need to add flavor if you want it to taste like something other than snow. Squirt the flavoring into the cup with the snow, and stir it with the spoon. Step 5: Enjoy. You are done after you stir to a consistent color. You can eat it now, or give it to a friend. P.S. The second snow cone wasn't stirred as well because my sister made it.P.S.S. I know it was actually more like a snow cup, but you could use a cone or bucket if you wanted.P.S.S.S. Happy holidays.", ["how-to-make-a-snow-cone_0", "how-to-make-a-snow-cone_1", "how-to-make-a-snow-cone_2", "how-to-make-a-snow-cone_3", "how-to-make-a-snow-cone_4", "how-to-make-a-snow-cone_5"]] [40185, "Introduction: Indian Masala Omelette | Indian Omelette. Masala Omelette is one of the quickest and tastiest recipe for breakfast with toasted bread slices. It also makes an easy brunch, light lunch or dinner. It tastes awesome and satisfying with full of tempting flavors. This traditional Indian dish can be prepared with minimal ingredients. In this recipe, the eggs are whisked and mixed in the great Indian masala. People also like to eat masala omelette placed between two pieces of toasted bread & with some sauce. It also makes a filling breakfast dish when rolled it up inside a chapatti. Step 1: Ingredients. Eggs - 3Onions chopped - 2 Tomatoes chopped - 2 Green onions chopped - 2Green Chilli - 2Capsicum chopped - 1 (Optional) Coriander leaves - A handful Turmeric pwd - a pinchRed chilly pwd - \u00bd tspPepper pwd - \u00bc tspGaram masala pwd - \u00bd tspOil / Butter - 1 to 2 tsp / 1 small cubeSalt to tasteFor easy audio and video instruction with subtitles, please watch, Step 2: Initial Preparation. Wash and chop onion, tomato, chilli, capsicum and coriander leaves to fine pieces.In a small bowl , add turmeric pwd, salt, red chilly pwd, pepper pwd and garam masala pwd.Break the eggs directly into a bowl and beat them till frothy.Add the powdered spices and salt to beaten eggs and stir well.After mixing well, keep it aside. Step 3: Cooking. Heat butter/oil in a non stick pan on medium flame.Add chopped onions to the pan. Let it cook till they turn translucent or start turning light brown.Add Coriander leaves, green chilli, tomato and capsicum.Spread them evenly on the pan.Leave it to cook for 2 minutes.Pour the egg mixture slowly spreading it on the pan.Spread the liquid evenly.Let it cook for sometime on medium or low medium heat.When the stuff almost dries, check the bottomm whether is cooked and able to flip and if it is golden brown.Now flip it over to other side by covering the pan with plate and turning the pan upside down.Slide it back to the pan.Gently press it down with a ladle.Once both the sides are cooked to golden, remove from heat.Your healthy Masala Omelette is ready..! Step 4: Serving. Serve hot with Indian roti, bread slice or as it is with any dip.We enjoyed it with tomato ketchup and mayonnaise. If you liked the recipe then please LIKE, SHARE our video SUBSCRIBE to our channel. Step 5: Few Tips. Always beat the eggs separately, before mixing it with the spicy ingredients.You can sprinkle little bit of oil and run a spoon inside the omelette for cooking from inside as well.You can increase or decrease the quantity of ingredients as per your taste.To make omelette more spicy and flavorful , you can add more freshly chopped coriander leaves and green chilly.", ["indian-masala-omelette-indian-omelette_1", "indian-masala-omelette-indian-omelette_2", "indian-masala-omelette-indian-omelette_3", "indian-masala-omelette-indian-omelette_5"]] [40186, "Introduction: Delicious Green Tea Syrup/Vodka. Want to add the vibrant taste of green tea to your cocktails? This instructable will show you how to create green tea simple syrup that can either be used on its own or mixed with vodka for a delightfully smooth infusion. Step 1: Things You Will Need. This recipe makes about a pint of simple syrup, or a quart of infused vodka.Materials: Small pot or saucepan Empty glass bottle 4 green tea bags 1.5 cups water 1.5 cups sugar 2 cups vodkaoptional: Green food coloring Coffee filter or cheesecloth Step 2: Creating the Syrup. Measure the water into your pot over high heat. Add sugar and stir until it dissolves. Add your green tea bags. Bring the syrup to a boil and then turn off the heat. Let the tea bags steep in the hot syrup for two to five minutes (the longer you leave them in, the stronger the tea flavor will be), and then remove them. Set the syrup aside and let it cool. If any of your teabags burst, strain the syrup through cheesecloth or a coffee filter to remove the leaves. If you want to use this syrup to make infused vodka, move on to step 3. Step 3: Bottle and Mix. Once your syrup has cooled, pour it into your measuring cup. If you followed this recipe you should have a little more than two cups. However much you have, pour it into your empty bottle and then add an equal amount of vodka and stir. Step 4: Share and Enjoy!. The uncolored infusion will probably be golden yellow. If you want a more striking hue, add a drop of green food coloring and shake (a little food coloring goes a LONG way). This vodka tastes amazing by itself or over ice, the bite of the green tea balances wonderfully with the burn of the vodka. Enjoy! ", ["delicious-green-tea-syrupvodka_0", "delicious-green-tea-syrupvodka_1", "delicious-green-tea-syrupvodka_2", "delicious-green-tea-syrupvodka_3", "delicious-green-tea-syrupvodka_4"]] [40187, "Introduction: Chocolate Cup - Literally!-. Easter is this week so I decided to make some Easter treats this year. I\u2019m a chocolate lover and this would be a great opportunity to make my own molds and pour some melted chocolate. The concept of this project is to make a cup made out of chocolate. The idea is to make it look like it would be a chocolate bar wrapped around a cup. Maybe you can enjoy eating every square or perhaps you want to experiment and drink some milk. Nevertheless, this was a fun project, which I\u2019m still developing.Materials needed:3d printed moldChocolate (3 bars - I used 2 and ran short)Instant-read thermometerSilicone spatula2 SaucepansPAM (cooking oil) Step 1: Design the Chocolate Cup. To design the mold we first need to design the cup. I\u2019m adding some screenshots to show my process on Rhinoceros. I\u2019m sure there are many ways you can make this. I\u2019m attaching also the Rhino files (version 4.0) so you can see the lines/volumes generated.Design a profile that will be REVOLVED around the center axis. As the cup will look like a wrapped chocolate I already added the horizontal separations. It know looks like chocolate bars and not squares.For the vertical separations I designed a curved I liked and then extruded or Rail along a curve.After I have one vertical separation I made a center array of 12.Finally I made a Boolean difference between my Cup from 1st step and the 12 separation barsCup is ready (you can probably send it out to shapeways for about $60 and have a ceramic version!) Step 2: Design the Mold, 3D Print and Clean Well . This was one of my first molds and it probably has some flaws. Feel free to give some advice in the comments section. The mold is made out of 5 parts. 4 of them are identical and make the outside surface of the cup, we will call this the female mold. The final part is the \u201cplunger\u201d: hence male mold.The 4 female molds snap with each through the side \u201cpins\u201d. Since we will be pushing the mold from the top I used an elastic rubber band to hold them tight. You can probably use any kind of rope or string to wrap it tight.Once your files are ready (or download mine) print the parts. At Pier 9 we have a bunch of Objet Connex 500 which print multiple materials. For the male mold I used Vero White but for the female molds I tried a different mix of Vero Black and Tango. I was hoping to get a little flex on the female parts but that didn\u2019t happen.Now that you have your parts, wash them several times. I don\u2019t know if these materials are food safe when they are in contact with food. I suppose they are since the melted chocolate is not super hot and after this experiment I\u2019m still alive and feel great. If you know of any complications please let me know. Step 3: First Failed Attempt (save Time: Do Not Do This). On this step I will show what not to do. I first bought Nestle Toll House chocolate chips to melt. I used the microwave to heat it and stir it regularly. I poured it directly to the mold, squeezed the top part and put it on the fridge to cool down. Demolding the chocolate was really painful and I accidentally broke a few chocolate pieces.My lessons learned:-spray PAM (cooking oil) on mold for an easy demold-temper chocolate before pouring into the mold. This will prevent to bloom, characterized by white color on the surface. Also, once it is ready to eat it will prevent from melting on contact with your fingers. I also heard tempered chocolate will shrink slightly when cooled and it will potentially slip out from the mold easily. Step 4: Temper the Chocolate. There is a great instructable on how to temper chocolate that I used as a guideline. I highly recommend it.Now lets get our hands dirty:Chop the chocolate and put in \u00be of it into the small saucepan (we will be using the rest of the chocolate in a few minutes)Fill up the big saucepan with an inch or two of waterRest the small saucepan inside the big one making sure it is not floatingBring the water to a simmer (do not boil)Grab a silicone spatula and stir continuouslyOnce it is almost melted put in a thermometer and bring the dark chocolate to 118 F (or 112 F for milk chocolate).Remove the saucepan with chocolate from the heat and put in the rest \u00bc of the chopped chocolate.Stir until is smooth and the temperature reaches 89 F (or 86 F for Milk Chocolate). If the temperature of your chocolate drops too low, just SLOWLY reheat it over the bain-marie until it reaches 89 F (86 F for Milk Chocolate).Your chocolate is ready to pour into the mold. Step 5: Pouring the Tempered Chocolate. Put in a light spray of PAM (cooking oil) into the 5 part mold and let it sit for a minute. The oil will serve as our our demolder material.Snap together the 4 part female mold and wrap around with a rubber band/ropePour the tempered chocolate inside the female moldGrab the plunger and push down. The melted chocolate will squeeze up. Hopefully if the amount of chocolate was calculated correctly you will see some of the chocolate coming out from the top edge.Leave the mold to cool down for a couple of hours. You can put it in the fridge to speed up the process. Step 6: Unmolding. After the mold is cooled you are ready to take the mold apart and eat the chocolate. You first need to take the male mold. Carefully use a knife to slide it in the edge of the mold. With the knife inside rotate the mold so you can do a whole turn. My mold got really stuck so after a while I saw that one of the female molds was loosing out and was able to take it easily apart.Some takeways:From the photos you can also see that I ran short of chocolate and needed one more bar.Unmolding was still a big issue. For next mold I will increase the draft angle of the male mold so I can pull it apart easily.Surface finish on the chocolate was smooth but still had some snowy effect. I believe I put in way to much PAM cooking oil.Enjoy your chocolate cup!", ["chocolate-cup-literraly-_0", "chocolate-cup-literraly-_1", "chocolate-cup-literraly-_2", "chocolate-cup-literraly-_3", "chocolate-cup-literraly-_4", "chocolate-cup-literraly-_5", "chocolate-cup-literraly-_6"]] [40188, "Introduction: Pretzels and Pretzel Nuggets. I love pretzels. i remember going to Pennsylvania to see them made. There was something about that taste that seemed out of reach. I could never duplicate it until I tried a true Bavarian recipe. That means using food grade Sodium Hydroxide or what you may know as LYE.....The faint hearted should hit the back button now but know that the great Pretzel taste is possible..... Step 1: Making the Dough. I use a slightly modified version of Alton Brown's pretzel recipe.The dough ingredients are:1 1/2 cups warm water (110 degrees F)1 tablespoon granulated sugar2 teaspoons kosher salt1 package active dry yeast4 1/2 cups all-purpose flourThe dip ingredients are:10 cups water1/2 cup food grade Sodium HydroxideOther Ingredients: Celtic Sea saltMix the water, sugar, salt, and yeast in the bowl of your mixer. After about 20 minutes it should foam up. If it doesn't your yeast was dead so start over....If its nice and foamy put the bowl on the mixer with a dough hook and set it on low. Keep adding the flour until it comes together into a ball.Turn that out onto a board and flour it so you can knead it a couple of times. it doesn't need much....Set it aside and let it rise. Don't fall asleep or you may come back to a mushroom cloud.if you do beat it down and divide it up so you can move on. Step 2: The Dip. just like in Roger Rabbit this is nasty stuff. Wear Gloves and Eye protection.Goggles are a buck or two and really are needed.....if you get some on your fingers it may feel soapy. Well that your skin melting. The liquid is NOT soapy. It take about 10 minutes before it will hurt...Just flush with plenty of water.Only use a pyrex Glass or Stainless pot. NEVER Aluminum. That will make Hydrogen Gas.... Not what you want in your kitchen....I use an all Stainless Steel Spider too.Add the 10 cups to the pot FIRST. Then add the Sodium Hydroxide SLOWLY. It makes a lot of heat and if you do it in the reverse direction by adding water to the powder it will flash into steam...You should use steel pans too.I use aluminum sheet pans lined with Parchment paper. In 6 batches of Pretzels I had 2 drops hit the pan and it left these permanent marks.... Step 3: Nuggets . These are easy. Just roll out a 1 1/2 inch diameter log and slice it up with a pastry scraper.i then use the Spider to dip them for a couple of seconds. Really just lower them to the bottom then raise them out and transfer them to the parchment lined baking sheets. they will turn yellow in a few seconds. thats normal....I keep the spider in the pot and the pot touching the sheet tray so theres little chance of dripping on my counter.Once dipped I top with Celtic Sea Salt and then bake in a 450 oven until golden brown. usually about 10 - 12 minutes.you can use an egg wash but its not needed. the dip will give them the color. Step 4: Pretzels. You start the same way rolling the dough into a 1 inch round log. Then twist into a pretzel.I also like to braid three strips into a loaf.I've even tried little buns. No pictures because they were that good....Dip like the others then salt to taste.....see the pic of a dipped vs undipped to see the difference in color a couple of seconds makes. Step 5: Eating. Your reward is here.That great authentic Bavarian pretzel taste is yours.You could dip in Mustard but you really don't need it....I use up my empty take out containers to make individual portions for people. That way I might get some for myself.....", ["pretzels-and-pretzel-nuggets_0", "pretzels-and-pretzel-nuggets_1", "pretzels-and-pretzel-nuggets_2", "pretzels-and-pretzel-nuggets_3", "pretzels-and-pretzel-nuggets_4", "pretzels-and-pretzel-nuggets_5"]] [40189, "Introduction: Nacho Mama's MacNcheese an Easy Casserole. Ok I KNOW this isn't a mexican dish but then\u00a0 nacho as we know them aren't really mexican, they were invented by a tired mexican restaurant owner only wanted to close but couldn't chase off a couple of hungry gringo women with money to burn. And NO it's NOT real homemade macNcheese where you blend flour and butter into a roux, then add milk to make a mother sauce and then add your cheeses and eggs and ....\u00a0thats a LOT of work! Thats how my grandmother made macNcheese and I still do for holidays. My mom started using cheezwhiz processed cheese for macNcheese back in the middle ages when I was growing up so it wasn't a big leap to processed cheese dips when I needed to feed a family.\nWhen you need dinner RIGHT now, take advantage of prepared ingredients ! I've done just that for years, especially when the kids were little and both adults worked. Like most family recipes this one has evolved over the years, ingredients aren't always on hand so you use whats available. No queso? Use nacho cheese or spiced up chedder soup and extra processsed cheese, it works as well with tuna or shredded store bought roasted chicken as it does with ground meat, barbque chips instead of doritos or even corn chips, you know what your family likes, they're the ones you need to please, NOT the recipe gods.\n\u00a0For those less used to working in the kitchen, a jar of cheese sauce, some shredded cheese and some boiled pasta can fool your friends into thinking you can actually cook ! Step 1: Getting Ready. You'r going to need the following to recreate this dish, feel free to make additions or deletions as your tastes demand.\n1lb box of pasta noodles, any style you want\n\u00a01 jar of queso cheese\n\u00a01 bag of doritos\n\u00a01lb of ground meat\n\u00a01 package taco seasoning\n\u00a0peppers and onion to taste\n\u00a0shredded chedder cheese\n\u00a0processed cheese\u00a0 (left over velveeta tonite)\n\u00a0american cheese slices\n\u00a0 (optional)\nsteak sauce\n\u00a0worceshire sauce\n\u00a0garlic powder\n\u00a0salt\n\u00a0hot peppers Step 2: Getting Started. put a big pot of water on the stove and crank the heat to high, bring the water to a boil, season the water, now everyone says season the water its the only time you can season the pasta, then they just add salt ! I use salt and granulated garlic, sometimes some pepper flakes or hot sauce, I like to SEASON my pasta ! pour your box of pasta in the boiling seasoned water and stir.\n\u00a0While the pasta is cooking, place your unopened jar of queso in a pan of hot water, dice up your peppers and onions, grate the cheese if you bought a block and crunch up the bag of doritos.\n\u00a0When the pasta is done to your taste, strain it and let sit while you get a skillet heated, add the peppers, onions and meat to the heated skillet, season with salt, garlic, steak sauce and worceshire sauce to taste. I used 5grinds of salt, 2 dashes of garlic, tablespoon of steak sauce and 1/2teaspoon of worceshire, this is also where you would add the hot peppers if you were going to Step 3: Mixin It Up. Pour your noodles into the casserole dish, spread the warmed queso over the noodles and add your grated cheese and cubed processed cheese, start to mix and slowly add in 2-3cups of crushed doritos.\n\u00a0to make plain macNcheese\u00a0leave out the doritos and maybe add 1/2 package of cream cheese\n\u00a0In between mixing the noodles and cheese, strain the ground meat, add the taco seasoning using half the called for water and picante sauce (or salsa) and bring to simmer.\n\u00a0once the meat is finished, add it to the casserole and carefully stir it in ( that dish is getting pretty full by now)\n\u00a0you COULD stop here and pop it in the oven but I don't think so !\n\u00a0 Step 4: Top It. lay your slices of american cheese over the pasta and meat mix and cover everything generously with the crushed doritos. NOW it's ready to pop in a 325f oven for about 30minutes ! Step 5: Time to EAT !. By now the aroma should have your taste buds working overtime, take the casserole from the oven and let sit while you make a simple salad or dig out the coleslaw. This should feed a family of 4-6 with no problem", ["nacho-mamas-macncheese-an-easy-casserole_0", "nacho-mamas-macncheese-an-easy-casserole_1", "nacho-mamas-macncheese-an-easy-casserole_2", "nacho-mamas-macncheese-an-easy-casserole_3", "nacho-mamas-macncheese-an-easy-casserole_4", "nacho-mamas-macncheese-an-easy-casserole_5"]] [40190, "Introduction: Homemade Sriracha Salt. You can watch the video above, or follow the steps below. Choose your own adventure good sir or ma'am. Sriracha is delicious. Salt is delicious. Let's combine them and see if the universe implodes from deliciousness. Step 1: Get a Container. Get a deli container or some sort of tupperware or device you can put a lid on.Want to buy the deli containers I use? You can grab them on Amazon for cheap. Step 2: \u200bGather Up Some Items.. SrirachaKosher or sea saltParchment paper and a cookie sheet.Can't find Sriracha at your store? Buy it from Amazon. Step 3: The Big Fancy Hard Part. Shoot a healthy squirt of Sriracha into about 1/2 cup of salt.Put the lid on.Shake. Step 4: Dry the Napalm Goodness. Pour out your new, however still wet, Sriracha salt on your cookie sheet lined with parchment paper.You have 2 options now.Put your cookie sheet in a cool dry place for 24-36 hours and let the salt naturally dry out.Put your cookie sheet into a 350 degree oven, turn it off, and let the salt dry in the oven for 8(ish) hours.Either way works. Number 2 is slightly faster but realistically 8 hours is no better than 24. Step 5: Check for Doneness. Is the salt dry?Good, it's done. Now put it into a deli container, lid it and use it at your leisure. Give it a good hard shake if there are any minor clumps.Is it still a bit wet?Then leave it alone for another 12-24 hours. If it is still wet after 2 days, you used too much Sriracha sauce in the beginning and you might need to start over. Step 6: Bonus Step. Want your salt to be a bit finer? Pour it into a peppercorn grinder.Booya, enjoy your Sriracha Salt. Step 7: Bonus BONUS Step. Sick of American Sriracha? Get the original Shark brand Sriracha made in Thailand.Another popular variety is the Polar brand Sriracha Chili sauce.If you have a another brand you enjoy, let me know in the comments. Step 8: Disclaimer. All my links to sauces are affiliate links. I have never once made a red cent FROM affiliate links, but I still hope and dream someday to be able to talk and cook food for a living, so my feeble attempt to make money is via these links.", []] [40191, "Introduction: Crawfish Cream Sauce. Moving to Louisiana from the Texas Panhandle can be quite a transition, from chicken fried steak and pinto beans to gumbo and jambalaya. This is one of the first dishes I made upon arrival. Step 1: Get the Stuff. For this recipe, you will need:1T of olive oil1T of Creole seasoning2T of minced onion (1/2 of an average size onion)1T of minced garlic1 lb of crawfish tails2 cups of heavy whipping cream1T of hot sauce (I use Tabasco)1T of Worcestershire sauce1T of salted butter 1/4 cup of green onions (optional, but highly recommended)Cook time: 35 min. Step 2: Cook the Stuff. Begin by heating the 1T of olive oil in a medium-sized saucepan over medium heat. Meanwhile, finely chop the onion and garlic (I just used pre-cut, canned garlic), and throw them in the pot with the oil and saut\u00e9 for about 30 seconds, stirring to prevent sticking. Add the butter while pouring the (already thawed) crawdad tails into the pot and the 1T of Creole seasoning and saut\u00e9 about 1-2 more minutes. Add the cream, hot sauce (not shown), and Worcestershire sauce, and stir in. Bring to a boil, then let it simmer and reduce by 1/2. Step 3: Eat the Stuff!. Serve with rice and French bread and garnish with more seasoning and/or hot sauce, and dig in!", ["crawdad-cream-sauce_0", "crawdad-cream-sauce_1", "crawdad-cream-sauce_2", "crawdad-cream-sauce_3"]] [40192, "Introduction: Corn Cookies. I know, I know - corn has no place inside of a cookie. While it sounds strange, possibly even gross or outright icky, the corny goodness at the core of these little treats adds something really special that few other ingredients could. While you might need to pick up a few items that you don't keep in your pantry, after making these delicious cookies just one time, you'll have them on hand from now on.Inspired by a Momofuku Milk Bar recipe as seen on the awesome PBS show Mind of a Chef Step 1: You'll Need. . .. Software\n\t\t1 cup (2 sticks) butter, softened\n\t\t1 cup of freeze dried corn, ground to a fine powder (you'll need 2/3 cup once it's ground) (Amazon also offers a lot of dried corn)\n\t\t1 1/2 cup sugar\n\t\t1 egg, room temperature\n\t\t1 teaspoon vanilla bean paste (or extract)\n\t\t1 1/3 cup flour\n\t\t1/4 corn flour (make sure it's corn flour, not corn meal - if you can't find corn flour, you can use a food processor or clean coffee/spice mill to grind corn meal until it reaches a flour consistency)\n\t\t1 1/2 teaspoon salt\n\t\t3/4 teaspoon baking powder\n\t\t1/4 teaspoon baking sodaHardware\n\t\tFood processor or clean coffee/spice mill (or mortar and pestle) to grind the dried corn (and corn meal if you need to)\n\t\tStand mixer or hand mixer and mixing bowl\n\t\tMedium mixing bowl\n\t\tRubber or silicone spatula\n\t\tMeasuring cups and spoons\n\t\tCookie scoop (mine is little so my baking time is shorter - if you use a large scoop, add a couple minutes to the baking time)\n\t\tCookie sheets lined with parchment or silicone liners\n\t\tPlastic wrap Step 2: Cracking Corn. \n\t\tIn the food processor, grind the dried corn until it is a very fine powder\n\t\tCombine the powder with the flour, corn flour, salt, baking soda and baking powder Step 3: Getting Doughy. \n\t\tIn the stand mixer, mix the butter and sugar until it's light and fluffy (about three minutes)\n\t\tScrape down the sides of the bowl and add the egg and vanilla bean paste\n\t\tContinue mixing for about 8 minutes until the mixture resembles butter cream frosting (it will be very light and super fluffy)\n\t\tSlowly add in the flour mixture and mix until just combined Step 4: Scoop and Chill. \n\t\tUsing the cookie scoop, portion small balls of dough out onto a lined cookie sheet\n\t\tGently press the tops of the scoops down, cover the cookie sheets in plastic wrap, and place the cookie sheet in the fridge for at least an hour Step 5: Bake and Nom!. \n\t\tAfter an hour, preheat your oven to 350 degrees Fahrenheit\n\t\tTransfer the flattened balls of dough onto lined cookie sheets, placing them about 1 1/2 inches apart (further if your cookies are larger)\n\t\tBake for 8-9 minutes (longer if they're larger) or until the edges are lightly browned but the centers are bright yellow\n\t\tAllow to cool fully, and enjoy!", ["corn-cookies_0", "corn-cookies_1", "corn-cookies_2", "corn-cookies_3", "corn-cookies_4", "corn-cookies_5"]] [40193, "Introduction: Holiday Wreath Cake. Its the time of year where all we seem to do is eat. Here is a simple cake decorating Instructable that is easy enough for the non-baker, yet impressive enough to \"wow\" the in-laws! Step 1: I Need It!. First things first, what do you need to make such a cake.1. Bunt Cake Whether you want to take the time to make a homemade cake, or simply use a box mix. Both are technically made at home, so add a box of pudding to a cake mix along with some extra vanilla or butter extract and no one will tell if its box mix or not...our little secret.2. Cake Icing The type of icing is up to you, I prefer cream cheese but again its totally my taste buds making that decision.\u00a03. Cloth artificial leaves This is your preference. If you are making a Christmas Wreath cake use fake holly leaves, for a more Thanksgiving/Fall theme use maple or whatever you find more \"fall-like\".4. Melting Chocolate & Food Coloring If you are making a Fall/Thanksgiving cake you will need autumn colors,\u00a0 orange, brown, yellow... A Christmas cake you will obviously want to purchase form green melting chocolate.5. Freezer To speed up the leaf making process6. Soft Caramel Candies & Brown Sprinkles (Only needed for Thanksgiving Cake) Doesn't matter the brand just as long as they are pliable enough to shape into acorns.\u00a0 Step 2: Cleanliness Is Next to Godliness.. If you have just purchased the artificial leaves I recommend cleaning them before using them to make this cake. Unless you aren't going to eat any of the cake, and frankly don't care anything about the people that are going to partake in the consumption of such a beautiful cake; then again I don't see putting the time into cooking for people you loath. Anyways, you may want to soak the leaves in a soapy water solution for 30 min or so and rinse them thoroughly just to be on the safe side.\u00a0 Step 3: You Only Live Once, Lick the Bowl.. Before you can impress anyone with a totally amazing wreath cake, you must first have a cake to decorate, So you must make a bunt cake. As I stated before you can make one from scratch if you feel the need, however I don't find that necessary when I can tweak a box mix to taste just as good as homemade if not better. So follow your recipes or read the back of the box. Once your cake is baked, set it aside to cool. You want the cake to be completely cooled. A warm cake will melt your icing causing it to run and make a sticky mess, not to mention if you place your leaves on a warm cake they will also melt. Step 4: You Make Me MELT.. Melting Chocolate. You want to take a microwave safe bowl, I used a basic glass cereal bowl, and pour about a third of the melting chocolate into the bowl. This does not have to be an exact measurement because we can melt more if needed, no biggie. Microwave the chocolate for 30 sec. at half power, then stir the chocolate (very little or none will appear melted). Microwave for an additional 15 sec. this time at full power, again stir. Continue microwaving the chocolate in 15 sec. interval until it is completely melted, making sure to stir it after it is microwaved each time. Step 5: \"Autumn Is a Second Spring Where Every LEAF Is a Flower.\" -Alber Camus. Before you begin making the leaves, you will first want to place a clean baking sheet within arms reach of where you will be making the leaves, (Choose a baking sheet that will fit in your freezer) Now the preparations are made and we can make leaves! Examine the artificial leaf, you will notice one side looks like a leaf, while the other side has a wire glued to it. You will want to coat the side of the leaf that does NOT have the wire on it. So here we go, Pick up a artificial leaf, stick the index finger of your free hand into the melt chocolate. Coat the leaf with the chocolate, you want to make sure the chocolate is thick so that it will be easier to remove from the artificial leaf. Try your best to only get the chocolate on one side of the leaf and not on the wire. If chocolate laps over to the other side it will be okay, just harder to remove the artificial leaf without breaking the chocolate. As you can imagine chocolate leafs are quite delicate, much like real leaves. Once you have coated a leaf with chocolate place it, chocolate side up, on your baking sheet. Repeat this process until all your leaves are coated in chocolate, and place the baking sheet into the freezer.\u00a0 Now lick your finger, you know you want to! Step 6: \"The Creation of a Thousand Forests Is in One Acorn.\" - Ralph Waldo Emerson. While the leaves are literally chillin' in the freezer, I like to feel productive and use this time to make the acorns for my wreath cake. Take the caramel candies and open a handful. Usually the candy I purchase are larger than I would like. If this is the case for you as well roll the candy slightly, this will warm the caramel and elongate it slightly. At this point I break the caramel into two separate pieces. I also like doing this because it doubles the amount of acorns I can possibly make. (I never use a whole bag, but my dad loves these caramels so he is quite happy with almost a full bag to himself.) Once you have the caramel the size you prefer, roll it between the palms of your hands until it is oval in shape (acorn shape). Repeat this process until you have the number of acorns you desire for your cake. You can then take the acorns and apply a small amount of icing to which ever side you deem the top of the acorn. Take the iced top of the acorn and dip it in the brown sprinkles, you can secure the sprinkles to the caramel by gently pressing them into the icing. This will give it a smoother appearance. Set the acorns aside for the time being. Step 7: \u201cAll You Need Is Love. But a Little CHOCOLATE Now and Then Doesn't Hurt.\u201d \u2015 Charles M. Schulz. Back you our leaves. By now the chocolate leaves has hardened nicely. Take the baking sheet out the freezer, and grab something to place the chocolate leaves on as you remove them from the artificial leaves. (I use aluminum foil) Be careful not to hold a leaf any longer than necessary since chocolate does melt at body temperature.\u00a0 Pick up a hardened, chocolate covered leaf and turn it over (wire side up). Very carefully pick the corner of the leaf and GENTLY pull it away from the chocolate. The artificial leaf should come away from the chocolate, carefully continue to pull the leaf little by little until it have come completely off the leaf.\u00a0 I will warn you, the chocolate is delicate and you are going to break several leaves, but that is okay after all leaves crack and crumble in real life so these little pieces are useable. Once all of the chocolate has been peeled from the artificial leaves, it is time to make another batch. This is when you can change colors. I will reuse the same bowl without cleaning the previous color out so that some of my leaves will have a tint of another color in them. This gives the leaves a more realistic look.\u00a0 I made around 90 leaves, I had about 15 leaves left over after covering my cake, and lost about 15 more due to them breaking.\u00a0 Step 8: \"If You Presume to Love Something, You Must Love the Process of It Much More Than You Love the FINISHED PRODUCT.\" - John Irving. Finally its time to put all the pieces together! You can now get your bunt cake. Generously apply icing to your cake, I recommend dyeing the icing orange or brown for a Thanksgiving cake and green for a Christmas cake. The icing is the \"glue\" that hold the leaves on the cake. Once the cake is iced completely you can start sticking leave to it. I randomly placed leaves where ever I wanted, though I did try to spread it out so that the orange leaves were evenly spread amongst the brown. After you feel you have completely covered the cake, take you acorns and apply a small amount of icing on the side you decide is the bottom. Again the icing is serving as your edible \"glue\", now decide where you want the acorns\u00a0 and place them there, icing side down. I would suggest only placing acorns on the top of your cake, while the icing is a \"glue\". Acorns stuck to the side will most likely fall off, possibly bringing leaves with it. After all this work the last thing you want it for your cake to deconstruct itself due to gravity. Now take a step back and appreciate the beautiful cake/work of art you just created!", ["holiday-wreath-cake_0", "holiday-wreath-cake_1", "holiday-wreath-cake_5", "holiday-wreath-cake_6", "holiday-wreath-cake_7", "holiday-wreath-cake_8"]] [40194, "Introduction: Color-Changing Cocktails. Blue foods are striking (and rare) all by themselves, but add a little lime juice and this emerald blue elixir will *magically* change into a brilliant purple. I've named my little cocktail the Indigo Blush. The intense color is completely natural (from a flower!) it's not difficult to make, and the color transformation is truly stunning. The basil/lime/gin flavor combination is bright, refreshing, and dangerously drinkable.\u00a0 If you're impatient and just want the recipe, go ahead and skip to the last step. Read on for my full, exhaustive treatise on color-changing foods. Some recipes start from an idea and just magically come together when the ingredients are in my hands. Others take years of fiddling, research, scrapping the whole idea and starting again, more fiddling, seeking expert advise,\u00a0 testing and retesting before satisfying results emerge. This recipe is definitely in the latter group. The idea of a color-changing recipe is one of those white whales I have been chasing for years, and finally, I have a dish I'm excited to share.\u00a0 When I first read about color changing food pigments I could barely contain my glee. I mean, think of the possibilities: a dish that can change COLORS? It turns out that lots of plants have pigment molecules that are pH indicators. In a neutral or basic solution they will appear green-blue or blue-purple, but add some acid and they'll turn purple or red. (You've probably seen examples of this already: blueberries in blueberry pancakes will sometimes turn green if the batter has too much baking soda, or brush your teeth with a baking soda toothpaste after drinking a glass of red wine and you'll end up with a mouthful of blue foam.)\u00a0 Lots of dishes get a little something acidic thrown in at the end, so it didn't seem like making a dish to use this color-change trick would be too difficult. My very first experiments quickly showed that I would need a mostly clear solution in order to show off the color change. (Opaque foods just muddied it up and got in the way). So I got to work trying out all sorts of ingredients with color-changing pigments: radicchio, red cabbage, blueberries. The findings of these tests were disappointing. Either the color would come out muddied and dull (blueberries) or the flavor would be horrid (red cabbage) or both (radicchio). And that's not even getting to the hardest part: acidity. Nearly everything that we eat is acidic. Egg whites and most tap water are slightly basic, but everything else is just varying degrees of acidity. For the color change to work, you need an acid addition that will significantly change the pH, but not until the dish is served. (So adding any acid to the mix beforehand is a no-go.) And this makes adding any flavor difficult. Just about every flavor-enhancing technique I thought of either muddied up the color or added acid. Perhaps, I thought, this is a phenomenon that works great in an eighth grade chemistry class, but really shouldn't be brought into the kitchen. And then I met this little blue flower. (Hello, butterfly blue pea flower!) It doesn't seem to have much of an audience in the US yet, but Thai and Chinese cooks have long used this little flower to color foods and make teas with a brilliant blue hue. For my money, this is truly a remarkable ingredient. For one thing, it's hard to overstate how brilliant the color from this flower is. The pigment is highly soluble-- you don't even have to boil it to release the color. And since the flowers can be dried, it is easy to keep them on hand. The only slight detractor is that they don't have any real flavor on their own. But even that negative can be a boon-- you could use these little guys to color any sort of dish, and add whatever flavors you want separately. Finally I had an ideal candidate to make a color-changing recipe, and I decided a fancy cocktail would be just the thing to showcase this remarkable little ingredient. I chose to make an alcoholic beverage, but there is no reason that the same techniques wouldn't work for non-alcoholic beverages.\u00a0 Step 1: The \"Secret\" Ingredient. The first (and most difficult) part of making this drink will be getting your hands on some butterfly blue pea flowers. (Unless you happen to live in Thailand. Then it seems like it will be quite easy.) I have found the easiest way to get these guys is to order through amazon. Search for butterfly blue pea flowers in tea, and you'll find a few vendors that carry them. The catch is, they all ship from Thailand, and shipping to the US usually takes about a month. They aren't cheap (with shipping my order was around 20$), but the 50g. bag that I bought will definitely make around 5 bottles of color-changing liquor. And the dried flowers keep well, so you could get quite a lot of use out of an order. \u00a0While it isn't easy to get your hands on dried flowers in the US, it is fairly easy to get seeds. So the other option is to grow the plant yourself. I was so intrigued by this little flower, I decided to try my hand at growing some fresh ones in my backyard this year. I am by no means an expert gardener, but I can share a few tips that I've figured out from growing this little guy. (And, if we're being honest,\u00a0 killing off some other seedlings along the way) 1. Use a bean/pea innoculant when you start your seeds. I tried germinating two batches of seeds, one with innoculant and one without. I got a MUCH better germination rate (around 70%) with innoculant as compared to 33% without. 2. Heat, heat, heat. Unlike regular garden peas, these guys like it hot. I started some seedlings on a heating mat, which seemed to work. But my attempts to harden off plants to grow outside in colder temperatures (60-70s F) were not successful. The healthy plant that I grew was started indoors with lots of light, and I didn't move it outdoors until the temperature lows were in the 70s (mid-summer here in New York). You also want to plant them in well-drained soil, and don't over-water them. (This plant likes soil on the dry side.) 3. This plant has delicate roots and does not like being repotted. I would suggest starting seedlings in peat pots so you don't need to disturb the roots when transferring them to a container or the ground. 4. Give them a trellis or fence to climb on. Like other varieties of peas, this plant only seems to flower once it has reached a certain height. (Then the extending vines produce lots of flowers. ) 5. If you want to have enough blossoms to make a bottle of color-changing gin, you'll probably need several plants. I'm estimating that my single vine will produce about 2 dozen blossoms this year. That's not bad, but it would only make about a quarter of a bottle of liquor. The plants really are stunning, though. And the fresh flowers can be eaten and used as a garnish on all sorts of dishes. I'll definitely be planting them again next year. Step 2: Elements of a Color-Changing Cocktail. To create a color-changing cocktail I knew I would need a butterfly blue pea-infused liquor, and then an acidic addition to activate the color change. I also wanted to add some other flavors and a little sweetness to the cocktail. After a little poking around, I found out that most vodkas and gins have a neutral or near-neutral pH. I chose gin for my cocktail, but vodka would work just as well.\u00a0 Adding other flavors gets a little tricky-- it's hard to add anything into the mix without inadvertently adding acid. (And we want to save that for the dramatic finale.) I found that creating a syrup with fresh herbs did not add too much acidity, and could still bring lots of flavor with them. I chose to make a light syrup, (not that high of a sugar concentration) just because I don't like my drinks very sweet. I was going for flavor, with just enough sweetness to cut the harshness of the gin and balance the acid addition. I also found that infusing a hot syrup gently (rather than boiling it) will give you a syrup that is more clear. It's not totally colorless, but it's clear enough so the color-changing effect isn't noticeably diminished. The last element was the acid. I tried a number of combinations of floral and herbal syrups with different acids (including some interesting experiments with white balsamic vinegar and vermouth.) The clear favorite in the taste category was basil syrup with fresh lime juice. I'm sure that there are other winning combinations out there-- I anxiously await to hear more ideas from all you talented mixologists... The one caveat I would add is that you get the most dramatic color change effect when you add a strong, liquid acid. (I did some tests with powdered citric acid and frozen lime juice: meh.) The most satisfying display was with just plain lime juice. I specify straining the lime juice to try to keep the drink as clear as possible. Step 3: The Indigo Blush (My Recipe for a Color-Changing Cocktail). Indigo Blush: 2 oz. Blue Gin 1 oz. Basil Lemongrass Syrup 1 oz. Strained Lime JuiceBlue Gin: \u00bd bottle dry gin 3-4 T dried butterfly blue pea flowers baking sodaBasil Syrup: 1 c. sugar 1 \u00bdc. thai basil (If you cannot get thai basil, just use italian basil and add 1-2 seeds of star anise. And just one prong off the star, not the whole thing.) 2 T sliced lemongrass 2 c. boiling waterFor Serving: Limes (1 oz. lime juice per serving) Fine-meshed strainer tea pot, creamer or other container to pour a small amount of lime juice into the finished drink. IceInfuse Gin One at a time, remove the green base leaves from the dried flowers, keeping just the colorful petals. Place the petals in a clean jar and cover with gin. You don\u2019t need to fill the jar up, just enough to cover the flowers.\u00a0 Stir to saturate the petals. Once they are softened, you can crush them lightly against the side of the jar. This will help speed up the dispersal of the color into the gin. Leave the mixture to sit for a day or two, until it turns very dark blue-purple. Strain out the petals and pour the concentrated color into a clean bottle. Pour in additional gin until it is diluted to your desired color intensity (remembering that the color will be dispersed more when it is mixed into a cocktail.) Most likely, the bottle of gin will have a purplish hue at this point. Add a \u00e2\u0085\u009bt. baking soda to the gin and shake to disperse. You can add more baking soda if it is necessary to nudge your gin into the blue range of the spectrum. But go slowly, and add just enough to get the job done. Add just a little and you'll never know it's there, but too much baking soda tastes terrible.\u00a0 The color tends to have a more purple appearance when you look through a greater depth. So hold the bottle to the side and look at the color of the gin at the edges to get a more accurate idea of what your gin will look like when it is poured into a cocktail. The infused gin can be made well in advance-- my color infused liquors have shown no signs of losing their brilliance after several weeks. (I'll update if there is any change in the shelf life of the colored gin, but the color seems quite stable.)Make Syrup Remove basil leaves from the stems and wash. Slice lemongrass as finely as you can. Lightly bruise the lemongrass under the flat side of your knife. Place sugar, lemongrass and basil leaves (and star anise, if you are using it) in a heat resistant container. Pour\u00a0 in 2c. boiling water and stir to dissolve. Cover the container and let it steep for several hours, until the mixture has cooled to room temperature.\u00a0 Strain the syrup and refrigerate. (Refrigerated syrup will keep for up to two weeks.)Mix Cocktail Juice a few limes and pour the juice through a fine-meshed tea strainer or coffee filter. You want this liquid to be as clear as possible to give the finished cocktail its gem-like brilliance.\u00a0 Measure two ounces of blue gin and one ounce of syrup. Is the color still a nice blue? If so, just charge ahead. If it has edged towards the purple spectrum with the addition of the syrup, you might need to add just a pinch of baking soda to push the pH back toward neutral. Again, go slow, and make sure not to overdo the baking soda. Shake in a cocktail shaker and pour into a martini glass. To complete the cocktail slowly pour 1 oz. of strained lime juice into the glass. (This would be the recommended moment to stop for a few minutes to bask in the the oohs and ahs.)Tips for Cocktail Brilliance. Since the color is the star of this show, it really pays to have a white background. (It is much harder to see the color change against a dark background or competing colors.) A white tablecloth or plate underneath the drinks works wonders. If you have enough flowers, you can make the drink as intensely blue as you want. BUT I find that you lose some of the brilliance of the color if it is very highly concentrated. When the drink changes colors it will also appear to lighten. So expect that your finished purple drink will look lighter than the initial blue base.", ["color-changing-cocktails_0", "color-changing-cocktails_1", "color-changing-cocktails_2", "color-changing-cocktails_3"]] [40195, "Introduction: Freeze Dry at Home. In response to an Instructables thread from 2009 that I ran across, I decided to test if any idea for an at home lyophilizer (freeze dryer) could work? I didn't have a vacuum pump or any sophisticated condensing or cooling equipment. I've worked with desiccators in the lab and I thought that if I could get a vacuum chamber at the vapor point of water, I might be able to keep it under that point with anhydrous salts. The Post:https://www.instructables.com/answers/Home-Freeze-Dryer-Lyophilizercan-it-be-done/ Step 1: The Science Behind the Suck. Through my research I learned two interesting facts that led me toward my final project design: 1. Freeze drying is the result of both negative pressure and temperature.The rate of drying depends on both. 2. Freezer burn, and that annoying build up of ice in the back of your freezer, are the result of the same process--namely water vapor leaving or forming solid ice. This freezer-burn vaporization is called sublimation and its opposite freezer ice buildup is called deposition. Now this led me to think that if I could lower the pressure in a sealed container to the vapor pressure point and keep it there, I could achieve freeze dried fruit goodness in the back of my freezer. Scientifically, the problem is vapor pressure. Vapor pressure relies on temperature and pressure. The vapor pressure of our berries will tend to equalize with the pressure and temperature inside the chamber. This means roughly that a food being passively dried will only get as dry as its environment.This makes it more difficult to dry something further. (The water keeps coming out of the fruit and raises the pressure.) This can be solved at home by putting a desiccant in the low-pressure container to absorb the vapor and to actively pull it from the food you want to dry. However, this means that the rate at which the vapor leaves the food and enters the desiccant is much slower than an active vacuum system (traditional vacuum lyophilzer). After testing how much vacuum it could pull, I chose to use a wine saver hand pump for my first experiments (see picture below). There are many other similar systems on the market--usually labeled as instant marination containers or vacuum bag systems. Step 2: Merging Materials. Materials: (1) Vacuum chamber: VacuVin instant marinator was used. It's expensive. One can easily make their own using a ball valve and sealable container. (1) Vacuum source: hand pumps are easily available but lower pressures can be reached using other methods. (1) Calcium Chloride powder: use roughly double the weight of sample you wish to dry, but more can't hurt. (1) Separation dish: this keeps the desiccant and your sample from mixing and messing up your final product. (1) Sample you wish to freeze dry. *When combining make sure that no desiccant gets into your food, calcium chloride is a food safe additive, but it tastes gross. Silica gel can also be used but I haven't tried it, its more expensive and it isn't as powerful of a desiccant. Method: 1. Prepare your sample by slicing in to thin strips or small pieces. This will make the process go faster. 2. Flash freeze the slices if possible to prevent ice nucleation and to preserve cell walls. 3. Prepare container by pouring double weight of desiccant in the bottom. 4. Place separation dish and position sample so that it is removed from the desiccant. Leave room for the desiccant to expand as it will when absorbing water. 5. Seal lid and remove air from container. The more air you remove the faster the process will go. 6. Place in a deep freezer or the coldest part of the your freezer. Lower temperature will prevent nucleation, also high sucrose solutions (ice cream) will tend to deform at temperatures over -30 C for very complicated reasons having to do with residual water acting as a plasticizer. 7. Leave in the freezer for a day and re-vacuum, then leave for around a week, or until your sample is dry. This will vary depending on the sample, the temperature, the pressure, and the desiccant. Step 3: Making My Masion Magnificant. This is an intermediary step where a different container was prepped to accept a wine saver vacuum valve. A standard ball valve could have been used but this method was easier with the wine pump and wine saver valve. Step 4: Delicatessen and Desiccant Decisions. Considerations should be made when determining what you want to freeze dry. The speed and quality of drying can be hastened by making sure you follow a few guidelines: 1. Fewer samples or thinner slices work best. Cutting your samples into thin slices increases the rate at which the vapor can sublimate. Having a few samples reduces the amount of pressure lost due to water vapor sublimating. 2. Freeze fast or use a lower temperature deep freezer. The faster you can get your samples to freeze, the smaller the ice crystals will be. A good example of this is old ice cream. If given a warm freezer to recrystallize, it tends to get icy and gritty. Freezing fast will help in both sublimation and texture retention. This was my major limitation at home and why my final results looked shrived and dried around the edges. Step 5: Water Weight. I wanted to include a few pictures of before and after calcium chloride. Note this is the same amount, just swollen after absorbing the water vapor from my strawberries. Unfortunately for science I didn't weigh before and after, as I didn't have an accurate enough scale. If anyone wants to continue this experiment on their own with pressure gauges and a scale, accurate sublimation rate measurements could be determined. Step 6: Fruits of Fruition. I'd like to thank you dear visitor for perusing my instructable, and I hope as a community we can continue to make food science awesome!", ["freeze-dry-at-home_0", "freeze-dry-at-home_1", "freeze-dry-at-home_2", "freeze-dry-at-home_3", "freeze-dry-at-home_4", "freeze-dry-at-home_5", "freeze-dry-at-home_6"]] [40196, "Introduction: Spiced Chicken Meatballs With Home-made Veggies Sauce on Spelt Penne. The meatballs itself are Dairy-free, Egg-free & Gluten-free too! I spiced up my organic chicken mince, served them on a bed of home-made tomato-veggies sauce & ate them with spelt penne! Ooh yes, this is a lovely flavored well combined delicious pasta dinner! I made enough for 2 days in a row, so for 4 persons! I made my chicken meatballs a few hours before dinner to stiff up a bit in the fridge!Enjoy! :) Step 1: Gather Your Ingredients!. Recipe: For 4 personsIngredients: * For the spiced up chicken meatballs: (14 ping-pong sized balls) 350 gr dairy-free, egg-free, gluten-free organic chicken mince 3 spring onions, cleaned, cut up into rings, white & green parts 1 fat clove of garlic, peeled & finely chopped up black pepper: 20 grins Himalayan pink salt in a grinder: 1/2 teaspoon 1/2 teaspoon dried Proven\u00e7al herbs 1 teaspoon dried cous-cous herbs ( mine had ground coriander, cinnamon, black pepper, ginger, cayenne pepper & ground cloves in it)/ it is very aromatic too! :) 1/2 teaspoon hot chili powder * For the lovely home-made tomato-veggies sauce: 4 dried bay leaves 1 big leek, washed, cleaned, pad dry & cut up finely (2 cups) 4 green celery stalks, cleaned, pad dry & cut up finely (2 cups) 4 big carrots, peeled & cut up into rings & each cut up into 2 (3 cups) 500 gr spelt penne 1 kg tomato passata 300 ml of water poured into the empty tomato packet & used extra in the sauce 1 can of whole peeled tomatoes in their juice 1 teaspoon dried Proven\u00e7al herbs 30 grins of black pepper 1 teaspoon of Maldon sea salt & a few pinches extra a fruity evoo * Serve with cooked spelt penne ( that is egg-free & dairy-free ) or make it completely Gluten-free by using cooked Gf penne! :) Step 2: Make Your Spiced Up Chicken Meatballs 4.5 Hours Before Dinner!. 1. Four & half hours before dinner make your chicken meatballs in your food processor. Put your spring onions & finely cut up garlic in your food processor & place fitted lid ob. Blitz or pulse for a few times until they are more finely chopped up. Add chicken mince, black pepper, Himalayan pink salt, cous-cous herbs, dried Proven\u00e7al herbs & chili powder. Place fitted lid back on & pulse until it is all fully mixed in. Stop & scrape the sides a few times to push your ingredients to the S-blade knife. Don\u2019t blitz too much because you still want to see bits of your ingredients into the chicken mince! With wet hands, form ping pong-sized balls & place them onto a clean large plate. I created 14 chicken balls! Place cling film over the top & place into the fridge to stiff up a bit. I put them in the fridge for 4 hours. Step 3: Make Your Veggies-tomato Sauce!. Now, make your tomato-veggies sauce. Take a larger cooking pot & drizzle with some good fruity extra virgin olive oil. Heat up. When hot, add chopped celery, carrot & leek pieces. Add 4 dried bay leaves & about 20 grins of black pepper & 1 teaspoon of sea salt. Stir fry everything for about 10-15 minutes. Add more olive oil if you need to. I placed fitted lid on & let veggies fry further. When done, add tomato passasta, canned whole tomatoes & your 300 ml of tomato passata water. Stir everything round into the pot. Add 1 teaspoon of Proven\u00e7al herbs & stir it through the sauce. Place fitted lid on & cook for about 15-20 minutes, stirring from time to time until your sauce has reduced a bit & your veggies are just cooked through. Check your seasoning. I added 10 grins of black pepper extra & some Maldon sea salt too. Take out your 4 dried bay leaves. Place fitted lid on. Step 4: Fry Your Meatballs in a Fruity Oil & Serve It All! :). Take a large non-stick pan & add a lot of that fruity evoo. When hot, add chicken meatballs. Fry them into the hot oil until browned & cooked through. This only will take about 5-7 minutes. Place them on double kitchen paper to dip of the excess of fat. Place double kitchen paper on top of them too.Serve at once, place cooked penne pasta into 2 or 4 clean white para bowls & paddle your lovely sauce on top. Place 3 to 4 spiced chicken meatballs on top of the sauce! Enjoy instantly with loved one\u2019s! MMM,\u2026:)You can find it also here on my blog: http://sophiesfoodiefiles.wordpress.com/2015/03/15/spiced-chicken-meatballs-with-tomato-sauce-spelt-penne/", ["spiced-chicken-meatballs-with-home-made-veggies-sa_0", "spiced-chicken-meatballs-with-home-made-veggies-sa_2", "spiced-chicken-meatballs-with-home-made-veggies-sa_4"]] [40197, "Introduction: Venison Chili. Last weekend (13 Dec) I was invited to a friends house for game night and to sample his latest \"Bacon Infused Venison Burgers\" (https://www.instructables.com/id/Bacon-Infused-Venison-Burgers/ byTo'bryant.) Not only were these some of the best burgers I had ever eaten (3 in less than 10 minutes), but it was one of the best ways to prepare and serve the ground venison that I had ever had. Knowing that I love to cook, and have never brought home my own deer, To'bryant offered me a couple of his venison hams (round roast on a steer); because other than grind it and make it into burgers, he didn't know how else to prepare it. I had the perfect plan...Chili... Step 1: Ingredients. Ingredients:1.5lb well trimmed venison ham cut in 1/2 inch cubes1lb ground beef chuck (85/15)1 green bell pepper diced1 yellow bell pepper diced1 yellow onion diced1 jalapeno pepper diced2 cloves garlic chopped1 can light red kidney beans1 can black beans3 tbsp vegetable oil2 cans (10oz) diced tomatoes1/2 cup fire roasted corn3 tbsp chili powder, or to taste3 tbsp ground cumin2 tbsp Worchestershire sauce2 tsp red wine vinegar1/2 tsp ground cayenne pepper, or to taste2 tsp salt, or to tasteground pepper to taste Step 2: Preparation, Cooking and Serving. Heat a large cast iron dutch oven over medium heat until hot. Add oil, bell peppers, onions, garlic, and jalapeno peppers until translucent, about 8 minutes. Add cubed venison and ground chuck and cook through, about 5-8 minutes. When the meat is cooked add the tomatoes, chili powder, ground cumin, ground cayenne, Worchestershire sauce, red wine vinegar, salt and pepper. Bring the mixture to a boil, then reduce to a simmer. Add the beans, and cook for 30 minutes. Now add the fire roasted corn and cook for an additional 15 minutes, covered. Check the flavor and add spices as needed. For a hotter (spicier) chili, add your favorite hot sauce to taste. Serve over rice or for a sweet treat, over corn bread. Enjoy!", ["venison-chili_0", "venison-chili_1", "venison-chili_2"]] [40198, "Introduction: Leipziger Lerchen (typical Saxon Speciality). Leipziger Lerchen\u00a0 is a typical\u00a0 Saxon speciality from a city called Leipzig in the east of Germany. I am sorry as I do not know the english\u00a0 name for it.This recipe book is in english with the original name as above,and I post the picture of the name page. I guess it comes in the series of cup cakes.The main thing is the awesome recipe you can read below,and a map also is posted where you could spot the city. Who ever who visit leipzig never miss this famous tasty little cakes.These can be prepared in advance. . Step 1: Ingredients. For the short crust Pastry: 200 gr (all purpose)Flour 1/2 level Teespoon baking powder 75 gr Sugar 3 drops vanilla essence in 1 tblesp sugar Pinch of salt 4 teespoon water 100 gr soft butter or Margarine 100 gr Strawberry preserveFor the filling: 80 gr soft butter 125 gr sugar pinch of salt 1 Medium egg white of 1 medium egg 100 gr plain flour 125 gram blanched ground almonds 1 drop almond essence 3 tablespoon milk 4 table spoon rum -Not in pictureFor the spread: yolk of 1 medium egg 1 Teespoon milk Step 2: Set Oven. Preheat the oven to 180\u00b0C ,350\u00b0F,gas Mark 4\u00a0 \u00a0 and grease the small\u00a0 moulds. Step 3: Pastry. To make the pastry mix, together the flour and baking powder,and sift in to a bowl and the other ingredients\u00a0 and stir with a hand mixer with kneading hook.First briefly with the lowest setting then at the highest setting until the dough is formed.Then roll it in to a ball using your hands. Step 4: Roll & Cut. Roll out the dough thinly and cut out 12 circles (diameter about 10cm/4inches)and line the greased moulds with it. Using the rest of the dough,cut out 12 small stars and leave a side. Now put one table spoon strawberry jam in each of the moulds.If you wish you could add a little more. Step 5: Filling. To make the filling ,stir the softened butter with a hand mixer\u00a0 to obtain a smooth consistency,Add the sugar,salt,egg and egg white and stir well.Sift the flour and add with the\u00a0 almonds ,almond essence,milk, and rum to the butter mixture and stir well. **I did not use Rum. Step 6: Decorate / Bake. Fill each mould with the filling and decorate by placing\u00a0 a star on top of\u00a0 each cup.Beat together the egg yolk and milk and coat the stars with it.Bake for about 25 minutes. Step 7: Cool. Leave the tartlets in the mould for 10 minutes,then take out of the moulds and put on wire rack to cool down. If you remove straight away from the mould when it is hot ,the tartlets will break underneath. Step 8: Done. Thank you for taking time to view my ible.Please cast your vote if you like it. Excuse poor quality pictures due to mobile photography.", ["leipziger-lerchen-typical-saxon-speciality_0", "leipziger-lerchen-typical-saxon-speciality_1", "leipziger-lerchen-typical-saxon-speciality_2", "leipziger-lerchen-typical-saxon-speciality_3", "leipziger-lerchen-typical-saxon-speciality_4", "leipziger-lerchen-typical-saxon-speciality_5", "leipziger-lerchen-typical-saxon-speciality_6", "leipziger-lerchen-typical-saxon-speciality_7", "leipziger-lerchen-typical-saxon-speciality_8"]] [40199, "Introduction: Mini Lemon Pies. I love cooking.. I love baking.. I love lemon. My hubby isn't much of a sweets eater, but he does have a weakness for lemon pies.. you know the ones.. the snack size lemon pies. So I'm now on a quest to make the perfect snack size lemon pies to pack in his lunch! So this is my take on those little prepackaged store bought lemon snack pies.=) just tastier. Step 1: Perfect Pie Requires Perfect Pie Crust!. I would recommend making the crust first so you can get it nice and cold while making the pie filling. I personally think that a mix of shortening and butter makes the perfect crust.I cut my butter up into small pieces and freeze it the day before I make a pie crust. I use this same recipe/method for savory crusts too,I just omit the sugar.ok.. so.. the ingredients: 2 1/2 cups all purpose flour.1 teaspoon salt.2 Tablespoons sugar.3/4 cup (a stick and a half) unsalted butter, chilled, cut into 1/4 inch cubes.1/2 cup of all-vegetable shortening 6-8 Tablespoons ice water. Step 2: A Quick Handy Tip on Measuring Shortening:. I spoon my shortening into a measuring cup of water, no need to worry about pockets of air (and much easier to clean up!) just be mindful to minimize the amount of water that clings to your shortening Step 3: Mix Your Dry Ingredients First... Add in the fats (shortening and butter). Cut these together (I use a pastry cutter, but you could pulse it in a food processor) until the mixture is like a coarse corn meal with no lumps bigger than peas. Step 4: Sprinkle in the Ice Water. just until the dough starts to come together.. if u pinch it between your fingers and it holds..its good. you don't want this to be completely mixed. use your hand to gather it into a ball..wrap it in plastic wrap and put it in the fridge. You should see lumps of butter in the mix, this is what makes your dough flakey! Step 5: Gather the Ingredients for Your Filling:. Filling ingredients:1 cup sugar 1/4 cup cornstarch1/8 teaspoon salt5 large egg yolks1 1/2 cups water2 tablespoon lemon zest1/2 cup lemon juice (fresh from 2 - 3 lemons)2 tablespoons unsalted butter1 tsp lemon extract Step 6: Separate Your Eggs Then Start Mixing... Whisk sugar, cornstarch, and salt together. Add egg yolks, then gradually whisk in the water. Step 7: Stir..and Stir..and Stir Some More... Bring mixture to a simmer over medium heat,stirring constantly, until thickened. (this took about 10 minutes) remove from heat and swirl in the butter. Set this aside to cool. Step 8: Roll Out the Dough on a Lightly Floured Surface:. I used a muffin tin to cook these, I cut the bottom crust with a mason jar lid, and the top crust with a lid to a plastic container. You can use anything you have in your kitchen, just test the size first.Put your bottom crusts in the muffin tin , and spoon in filling. Be careful not to get filling on the edges of the crust or they will not seal properly.Cover with top crust and crimp the edges tightly (i cant emphasize this strongly enough- if you don't have a good seal your filling will bubble out) Make sure to cut slits in the tops of each pie. Step 9: Bake.... Bake at 325 until the crust is a happy golden brown.. mmmmmm. Step 10: Shameless Pandering.. . As always if you like this instructable please give me a vote!", ["mini-lemon-pies_0", "mini-lemon-pies_1", "mini-lemon-pies_2", "mini-lemon-pies_3", "mini-lemon-pies_4", "mini-lemon-pies_5", "mini-lemon-pies_6", "mini-lemon-pies_7", "mini-lemon-pies_8", "mini-lemon-pies_9"]] [40200, "Introduction: GORP Recipe. GORP (good ol' peanuts & raisins) \u00a0is a classic outdoor adventure snack. I like to keep mine simple, and find that it gives me all the energy I need when trying to make for the mountain tops.Recipe\n1/2 cup peanuts\u00a0\n1/2 cup raisins\n1/2 cup whole walnuts*\n1/2 cup raw almonds\n1/2 cup dark chocolate chips (milk chocolate will melt easier if it's a warm day)\n*Sometimes I like to toast my walnuts for extra flavor and crunch. Click here for my Instructable on how to do that.Preparation\nMix all the above ingredients in a bowl and serve, or seal in a bag for easy transport. \u00a0This is easy to make ahead of time and will last for ages if stored in a cool, dry place.Servings\u00a0= 2", ["gorp-recipe_0"]] [40201, "Introduction: Dilled Potato Salad. my favourite kind of potato salad! creamy with the right amount of crunch. Step 1: The Ingredients. 4 potatoes3 dill pickles1/4 cup pickle juiceonion1 tbsp or more dry or fresh dill2 tbsp Grainy Dijon mustard1/4 tsp black pepper1 tsp hot sauce. I forgot to take pictures of the next two so chop your potatoes to your desired size and boil until a fork can go through. chill. Step 2: Chop It Up. chop up your pickles and onions. you can also add peppers and what not for added chrunch or color. but I was using what I had in stock Step 3: . add everything into one bowl then stir until well combined. cover and chill until ready to serve. enjoy. The hot sauce and dill are ones you can add as much or as little as you like, The hot sauce really adds a extra zip to it. ", ["dilled-potato-salad_0", "dilled-potato-salad_1", "dilled-potato-salad_2", "dilled-potato-salad_3"]] [40202, "Introduction: Freezing Brussels Sprouts. Brussels Sprouts are a type of cabbage. They look like little cabbages if you look closely. We have a large family so we grow most of our own vegetables. This is how we freeze Brussels Sprouts so we have them all year long.You need:Brussels SproutsBowl to put Sprouts inKnifePot of boiling waterTimerLarge spoon with slots or a strainer spoonSink of VERY cold waterStrainerCookie sheetsFreezerFreezer Bags/Space Saver Machine if you have one Step 1: Pick Brussels Sprouts. If you grow your own Brussels Sprouts you\"ll have a healthier body. But if you cant have your own garden to grow your vegetables then you can buy them at the store. Step 2: Cut the Stem. In this step you would have to cut an X in the Brussel Sprout Stem Area so it cooks all the way through. Step 3: Boil Water for Brussels Sprouts. Boil Water and get the Brussels Sprouts ready. Step 4: Put the Brussels Sprouts in the Water. In this step you carefully pour or put the Brussels Sprouts into the boiling water. BE CAREFUL! Do not let any hot water splash out onto you or you will get burned. Step 5: Time the Boiling. Set a Timer for 2 minutes. Make sure you pay attention to this. Step 6: Take Brussels Sprouts Out. At the end of the 2 minutes you will take the Sprouts out and transfer them to a sink of VERY cold water. The water will get warm as you keep putting hot Brussels Sprouts in it to cool. You will need to change the water and put new cold water in it every 2 or 3 batches. Step 7: Strain Cooled Sprouts. After the Brussels Sprouts are cooled, you can transfer them to a strainer to get as much water out of them as you can. Step 8: Freeze in Thin Layer. Take them out of the strainer and put them in a thin layer on cookie sheets. Put the cookie sheets in a freezer to freeze a few hours or for over night. This makes them not stick and freeze together when we put them in the bags later. Step 9: Put Into Freezer Bags. After you have done the initial freeze, put the Brussels Sprout into freezer bags. You can use Ziplock freezer bags or the Space Saver type bags with the machine. We use our Space Saver. You can label the bags if you want. We usually put the month and year on the bags. Then put the bags in the freezer.", ["freezing-brussels-sprouts_0", "freezing-brussels-sprouts_1", "freezing-brussels-sprouts_2", "freezing-brussels-sprouts_3", "freezing-brussels-sprouts_4", "freezing-brussels-sprouts_5", "freezing-brussels-sprouts_6", "freezing-brussels-sprouts_7", "freezing-brussels-sprouts_8", "freezing-brussels-sprouts_9"]] [40203, "Introduction: Superior Soreen - Breadmaker Malt Loaf. I love Soreen malt loaf, but since acquiring a breadmaking machine I prefer to bake my own bread. I couldn't find a breadmaker recipe anywhere for a traditional northern malt loaf, so I experimented to produce my own. For those unfortunate enough never to have tasted malt loaf, it's a sweetish, malt-flavoured tea bread that is full of dried fruit. A buttered slice is a classic teatime treat in the north of England, but it's also delicious toasted and spread with jam for breakfast or as a late night snack. Since devising a recipe that works in a breadmaker I can have freshly made, mostly wholemeal, malt loaf whenever I want it, but without the Soreen ingredients I'd rather avoid (like palm oil and preservatives). Eaten in moderation, it's an excellent way of getting goodness-rich foods such as extract of malt, dried fruit, milk and wholemeal flour into children. If you use soya milk or another plant-based milk, it's suitable for vegans.I use a Panasonic breadmaker which has a \"speciality raisin\" programme. You may need to make a few trial loaves tweaking the quantities of liquid a little each time, especially if you have a different brand of machine, until you end up with the texture you like. Some people prefer a sticky, squidgy texture, others a drier, firmer loaf that is more like an ordinary loaf of bread. The measurements below are a mix of Imperial (UK) and metric, but I've given some rough US conversions for the milk and water. Actually, the precise quantities aren't too important, so much depends on things such as how dry the flour is, how accurately you can measure a spoonful of malt or treacle, the baking temperature of your breadmaker and your personal preference as to the final loaf texture. So give it a try, making notes on how much of everything you used, and be prepared to make adjustments to get the result you want. Ingredients1 teaspoon (5 ml) fast-acting dried yeast (the type meant for using in breadmakers) 6oz sultanas or plump raisins (or a mix) 12 oz strong wholemeal flour 6oz strong white flour 2 tablespoons (30 ml) vegetable oil (eg sunflower or olive) 1 dessertspoon malt extract 1 dessertspoon black treacle 300 ml (about 10 US fluid oz) semi-skimmed milk, or soya milk 100 ml (about 3.5 US fluid oz) water Step 1: Loading the Breadmaker. Mix the two flours together. Place the yeast first into the breadmaker's pan in a little heap on one side. Then add all the other dry ingredients except for the fruit, on top. Finally, add the liquid ingredients on the opposite side of the pan to the yeast - the aim is to keep the yeast dry for as long as possible. If your breadmaker has a separate dispenser for fruit and nuts then put the sultanas or raisins in there, otherwise keep them back for now. For breadmakers that can bake different sizes of loaf, choose the size setting that is most appropriate for the quantities you're using. For my Panasonic, that's XL.Set the breadmaker going on the \"speciality raisin\" programme, or whatever other programme your machine may have that is intended for fruit breads. If you need to add the dried fruit manually then set a timer to remind you, in case you aren't anywhere nearby when the breadmaker starts beeping. For a machine that doesn't tell you when to put in the fruit, do it shortly before the end of the kneading/mixing phase, before the rising phase starts. You want the fruit to be well mixed in, but not chopped up by excessive kneading.Don't be dismayed if the dough seems very sticky when you lift the lid and peer in before baking starts. That's how it should be. Step 2: After Baking. When the programme finishes, remove the loaf quickly or it might become soggy. Leave it to cool on a wire rack.When you cut the first slice, check to see whether the dried fruit is evenly distributed throughout the loaf. Has it all sunk to the bottom? If so, try with a little less milk and water the next time. Or a different type of fruit. Similarly, if the malt loaf is too sticky, or too soft to be able to cut it easily, the remedy is to use less liquid in the mix. But a malt loaf is meant to be somewhat squidgy. Step 3: How to Serve It. I think slices of malt loaf are best toasted. The outside will crisp up and caramelise a little while the inside stays slightly chewy. If you then butter it or cover it in jam while it's still hot, the result is utterly delicious. Actually, you don't really need to spread anything on malt loaf because it should be quite moist and sweet enough to eat on its own. Try half a (naked) slice with a cup of tea or in a lunchbox instead of a biscuit. Or spread on a generous amount of butter, as you would do with parkin, another northern speciality. ", ["superior-soreen-breadmaker-malt-loaf_0", "superior-soreen-breadmaker-malt-loaf_1", "superior-soreen-breadmaker-malt-loaf_2", "superior-soreen-breadmaker-malt-loaf_3"]] [40204, "Introduction: Real Green Eggs (and Ham). Green eggs and ham; You may be able to have them in a box and with a fox, but can you make them at home? Yes, you can! With a clever bit of kitchen chemistry you can easily make your own green eggs, without any food colouring! The secret lies in a special pigment found in ordinary red cabbage, when cabbage juice is introduced to the alkaline egg whites the change in the pH causes the purple juice to turn a greenish-blue colour, it's completely harmless and produces a neat effect. So for all you Dr.Seuss fans out there, get ready to have your favourite childhood story for breakfast. Enough talk, let's make some green eggs (and ham), Sam I am! Step 1: Ingredients. ingredients: \t\t\t\t\t\t\teggs \t\t\t\t\t\t\tred cabbage \t\t\t\t\t.materials: \t\t\t\t\t\t\tmicrowave \t\t\t\t\t\t\tcheesecloth \t\t\t\t\t\t\tmixing bowl Step 2: Chop, Nuke and Squeeze That Cabbage. With a sharp knife, coarsely chop about 2 cups of read cabbage. Then, transfer cabbage into a microwave-safe bowl with lid and microwave on high for about 4-5 minutes. This will soften your cabbage and release the juices. After microwaving your cabbage will be very hot, allow to cool at room temperature or in the fridge until you can safely handle the cabbage. When your microwaved cabbage has cooled, place the soft cabbage into a doubled sheet of cheesecloth. Gather the edges of your cheesecloth and squeeze the cabbage over a mixing bowl, collecting the purple cabbage juice. Step 3: Separate Egg. The reaction occurs between the egg white and the cabbage juice, therefore you're going to need to separate the egg yolks from the white. To separate egg yolks is easy: crack an egg over a bowl and carefully separate the shell into two halves without spilling any of the yolk (some of the white may fall into the bowl, that's alright). You should now have an open egg in one hand and an empty shell half in the other. Carefully pour the full egg into the empty shell, the yolk should pour out and rest on the empty shell and the egg white should fall into the bowl below. Continue pouring the egg back and forth between the egg shells until the yolk remains. Keep yolk in a shell half and set aside for later. Step 4: Combine Egg White and Cabbage Juice. Brainy member BrittLiv explains:\"Naturally, red cabbage has a colour somewhere between red and purple, depending on the pH-value of the soil it is growing in. This colour change occurs due to the pigment flavin, which belongs to a group of water soluble plant pigments called anthocyanins (For those of you, that don't know what the pH value refers to, it is the measure of the acidity (pH < 7) or basicity (pH > 7) of an aqueous solution). In this Instructable, we are making use of the fact, that flavin is a natural pH indicator and that egg white has a pH value of about 8. These slightly alkaline condition result in a colour change to a blueish-green.\"Previous, unclear science explanation:The purple pigment in red cabbage is called anthocyanins and can change colour in response to changes in pH. The acidity in red cabbage causes the pigmentation to be purplish, but when introduced to an alkaline condition (like the whites of eggs) changes to a blueish-green. To make your own green eggs pour a small amount of the red cabbage juice into your bowl of egg white and gently whisk together, you should see a colour change almost immediately. Step 5: Cook Your Eggs. Time to cook some eggs. Heat your range to a medium heat and lightly oil a frying pan. Pour your green egg whites into the pan, then gently add the yolk you set aside (you did save it, right?) onto the top of the cooking egg white. Cook egg to your desire. Step 6: Serve. I had so much fun making green eggs that I made my eggs two ways: sunny side up and scrambled. I'm sure this would also work if you wanted to make an omelet with them, too. Of course these eggs are completely safe to eat, so gobble them up! I noticed a slight change in flavour in the eggs after adding the red cabbage juice, almost a sweet taste and not unpleasant. Though this might not be an everyday thing it sure is a fun twist on boring old eggs, give it a try! Have fun! Did you make your own green eggs? Post a picture of your version of this project in the comments below and earn yourself an eggy digital patch and a 3-month Pro membership to Instructables.com.", ["real-green-eggs-and-ham_0", "real-green-eggs-and-ham_1", "real-green-eggs-and-ham_2", "real-green-eggs-and-ham_3", "real-green-eggs-and-ham_4", "real-green-eggs-and-ham_5", "real-green-eggs-and-ham_6"]] [40205, "Introduction: Benedict in a Basket. While making my husband's lunch this morning, I found to my dismay that the loaf of bread I baked yesterday had a giant hole in the middle! I was so bummed at the idea of an entire loaf being useless, so I determined to use it up somehow. It didn't take long for me to decide that this bread was perfect for eggs in a basket (or popeye toast as many people call it). But I had already had my heart set on eggs Benedict... after a moment of deliberation I resolved to combine the two, and I have to say I was quite pleased with the outcome. Step 1: Ingredients. Most of the ingredients you'll probably have on hand, which makes this a good lazy morning breakfast. You need:Bread; one or two slices per personEggs; depending on the hole you make in the bread, one or two per sliceButter; 1/2 Tbsp per egg plus a little more for toasting and saut\u00e9ing Mushrooms; as many as you wantLemon Juice; 1/4 tsp per eggGarlicPaprikaSaltNote: the lemon juice and butter are for making hollandaise sauce, if you prefer a mix or another recipe then go for it, but I prefer to make it myself. Step 2: Make the Toast . Slice your pre-holed bread, or rip out the middle of some normal slices. Butter and toast one side in a pan and separate the eggs and yolks while it's toasting (unless you're not making your hollandaise sauce from scratch, then you can leave them together). When it's good and toasted to your liking, butter the other side and flip it over. Immediately pour the egg whites in the center and allow it to cook through. While that's going, dice the garlic and chop the onions. Heat up a pan of butter and saut\u00e9 the garlic and mushrooms. Cover(so it stays warm) and set aside. At this point, the egg should be just about cooked (if it's not then flip it over for about 30 seconds with a spatula). Remove from the heat and also cover. Now time to make the sauce. There are many recipes, they are all similar. And mine goes like this: melt the butter(1/2 Tbsp per yolk), use a double boiler if you have one. If not, get creative; I use a ceramic bowl in a small pot with a little water in the bottom. A microwave is fine for melting the butter, but you'll need something else once you add the eggs. Once it's all melted add the egg yolks and beat vigorously with a wisk, be careful not to cook them to the point of scrambling. When the eggs and butter are well combined, add the lemon juice, salt to taste, and a little sprinkle of paprika. Continue whisking until the sauce is light yellow and about double in volume from when you first added the yolks. Step 3: Put It All Together. Place your pieces of toast on a plate, add salt and pepper to taste, drizzle with sauce (or smother if you like), and top with the saut\u00e9ed garlic and mushrooms. If you want you can add a few other things like tomato slices, dried herbs of your choice (basil, oregano, or cilantro would be good), fruit, or slices of cheese. Feel free to change it up as you like, but this meal is best enjoyed hot, so dig in! Thanks for reading and I hope you love this delectable dish as much as I did. ", ["benedict-in-a-basket_0", "benedict-in-a-basket_2", "benedict-in-a-basket_3"]] [40206, "Introduction: Super Mario Bros. Mini Mushrooms. Mini marshmallow mushrooms with red and green candy tops.\nWhile tootling down the soda aisle to pick some root beer, I discovered this cool ice cube container. The bottom part is rubber, so you can easily pop out the ice cubes. I picked it up and figured I would figure out a good use for it. It came to me a few days later \u2013 mini Super Mario Brothers mushrooms!Ingredients:\n\u00a0\u00a0\u00a0 Red candy melts\n\u00a0\u00a0\u00a0 Green candy melts\n\u00a0\u00a0\u00a0 White sprinkles, round (I used Spring Confetti from Wilton)\n\u00a0\u00a0\u00a0 Chocolate SprinklesEquipment:\n\u00a0\u00a0\u00a0 Ice cube container with rubber bottom\n\u00a0\u00a0\u00a0 Sealable plastic bags\n\u00a0\u00a0\u00a0 Toothpicks Step 1: Melt the Candy Melts. Take a 1/4 cup of green candy melts and place into a plastic bag. Microwave for 20 seconds, moosh them around, then repeat until they are fully melted. Step 2: Pour Candy in Container. Snip off a corner of the bag and squeeze the candy melts into the compartments of the ice cube container. You\u2019ll want them no higher than 1/2\u2033; between 1/4\u2033 and 1/2\u2033 is best. Step 3: Add Mini Marshmallow Stem. Next, pick out your most stable marshmallows. I would set one on the counter before adding it to the candy melt. If it stood up, I added it to the candy melt. Gently press in the marshmallow. It doesn\u2019t need to go in far t\u2019all.\nAllow the candy melts to sit for an hour.\nWhen they\u2019re set, pop out the candy melts. Careful when popping these out \u2013 one hit me right in the noggin! I could\u2019ve been killed. Step 4: Seperate White Sprinkles. If you don't have just white round sprinkles,\u00a0 separate out the white sprinkles from the rest of the colors.\u00a0 You'll want to have the sprinkles ready right after the next step, so it's best to do the sorting now. If you just have white sprinkles, well, then you're just on the right track. Step 5: Dip the Candy Tops and Add White Sprinkles. You\u2019ll note that the rubber tip of the ice cub container will have colored the candy melt differently \u2013 it\u2019ll be a notable lighter red or green color. So, we\u2019ll need to dip the top in more candy melt to even things out.\nTake 1/4 cup of the candy melts and microwave for 20 seconds, stir, and repeat until the candy is fully melted. Dip in a mushroom and shake off the excess candy.\nAdd white sprinkles to the tops of the mushrooms! I wasn\u2019t able to take pictures for this bit since it\u2019s a two-handed operation. Step 6: Allow the Mushrooms to Rest. Allow to dry. I found that a cooling rack worked out peachy. Step 7: . Finally, take a tooth pick and etch in the marshmallow where you would like to place the chocolate sprinkles. Push the chocolate sprinkles into the marshmallow. Step 8: Enjoy!. Repeat adding the chocolate sprinkles for all mushrooms and you\u2019re done!", ["super-mario-bros-mini-mushrooms_0", "super-mario-bros-mini-mushrooms_1", "super-mario-bros-mini-mushrooms_2", "super-mario-bros-mini-mushrooms_3", "super-mario-bros-mini-mushrooms_4", "super-mario-bros-mini-mushrooms_5", "super-mario-bros-mini-mushrooms_6", "super-mario-bros-mini-mushrooms_7", "super-mario-bros-mini-mushrooms_8"]] [40207, "Introduction: EGGCELENT EGG DROP SOUP. This eggstrodinary recipe will make you 2-4 cups of amazing, thick Egg drop soup. This dish is better than you will get at any restaurant! When cooked to perfection, this dish will make your mouth water just from the delicious aroma. This egg drop soup would make a great lunch or dinner, and can be enjoyed with a variety of people! Step 1: Ingredients. 1 cup of Chicken Broth1/8 Teaspoon of Soy Sauce1/4 Teaspoon of Sesame Seed Oil1 1/2 Teaspoon of Cornstarch2 Teaspoon of water1 Beaten Egg2 Drops of food coloring(optional)1 Teaspoon of Green Onion(optional)1/2 Teaspoon of Pepper(optional)1/8 Teaspoon of Salt(optional) Step 2: . -Serves 2-4 people-Prepare time is 2 minutes- Cooking time is 10 minutes Step 3: . Put chicken broth, soy sauce, and sesame seed oil in a medium saucepan. Bring to a boil with the stove on high. Step 4: . Stir cornstarch with water to dissolve it. Step 5: . Pour the dissolved cornstarch into boiling broth. Step 6: . Stir gently while you pour in the beaten egg. Step 7: . Add food coloring(optional) Step 8: . Let sit for 1-2 minutes and you are done!", ["eggcelent-egg-drop-soup_0", "eggcelent-egg-drop-soup_3", "eggcelent-egg-drop-soup_4", "eggcelent-egg-drop-soup_5", "eggcelent-egg-drop-soup_6", "eggcelent-egg-drop-soup_7", "eggcelent-egg-drop-soup_8"]] [40208, "Introduction: \"Schweddy\" Balls for Everyone. For those not familiar to Pete Schweddy and his Schweddy Balls click here:\nhttp://www.hulu.com/watch/4156/saturday-night-live-nprs-delicious-dish-schweddy-balls\nTired of having an urge for Schweddy Balls but can't find an open Season's Eatings to buy them? Well I've cracked the one of the Schweddy family's secret recipes and I'll present my \u201cSchweddy\u201d Balls to you now. Remember no one can resist Schweddy Balls!\nReal Schweddy Balls :\nGlisten\nAre Bigger then Expected\nSlightly Misshapen\nDelicate\nSmell Good\nTender\nTo enjoy your own Schweddy Balls you will need:\n2 lbs Trader Joes Dark Chocolate Pound Plus bars \u2013 These are high quality Belgium Chocolate\n1 lb 72% Cacao Trader Joes Dark Chocolate Pound Plus Bars\n1 large jar of Nuttella Hazelnut Spread\nFilling Candy -All kind of choices here. I used bite sized snicker bars, Recees Peanut butter cups, and Ferro Roche candies. Peanut M&Ms, caramels, nuts, dried fruits, mixed chocolates, etc. will all work great. This is where you have a lot of room to play with your balls.\nBasically we will make a thick chocolate shell and fill it with a chocolate hazelnut filling embedded with other candies.\nLarge Microwavable Bowl\nSpoon\nMetal Spatula/ Pancake turner\nSterilite Christmas Bulb Storage tray to use as a mold Step 1: Melting the Chocolate. Break up 1 bar of the Dark chocolate and place in bowl. Microwave for 20 seconds. Stir Chocolate. Chocolate won't be melted yet but you need to set up a pattern. Microwave for 20 seconds. Stir Chocolate. Microwave for 20 seconds. Stir Chocolate. Chocolate should be starting to melt now. Keep microwaving and stirring until chocolate is melted and smooth. When it really starts melting, reduce microwave times to 10 seconds. Chocolate should be thick but pourable off a spoon. Step 2: Filling Your Depression With Chocolate. Spoon chocolate into depressions on tray. Spoon it thicker around the top edge of the depression. The chocolate needs to be thick to build up a shell. Cover all of the bottom of the depression with chocolate. Pop into the freezer until set.\nRemove from freezer. Repeat previous steps of melting chocolate and filling the depression. Freeze.\nRemove from freezer. By now there should be a fairly thick shell that covers the whole depression. If not repeat a third time.\nThe freezer will make the outsides of the balls shiny. We all know that Schweddy Balls glisten. Step 3: Schweddy Ball Fillings. Make you added candies bite size. You want decent sized pieces but small enough where they will fit without sticking above the mold depressions. I used snickers, Reccees cups, and Ferrero Roche. So I ended up with three different balls.\nMelt the 72% Cacao Dark Chocolate the same way as the previous steps. You can use the same bowl and any other chocolate that was left. When melted, add about half to \u00be of the jar of Nuttella. Stir together until well combined.\nAdd Nuttella/chocolate filling and candy pieces to each of the ball halves. Make sure too try to not overfill the ball halves. Pop in freezer till setup fully. Step 4: Finishing Off Schweddy Balls. Take the metal spatula and scrape the tops of the filled depressions to perfectly level off the halves. You are basically \u201cplaning\u201d the chocolate halves. The halves should pop right out of the molds.\nTake two of the halves and \u201cglue\u201d together with more of the Nuttella/Chocolate mixture. This should still be semi liquid. It will set up but it takes much longer then the balls in the freezer.\nA more ambitious person would decorated their balls or dip the balls in another chocolate. Sprinkles, chopped nuts, coconut, cocoa, etc could all be added to the outside of the balls. I prefer my balls bare.\nNow you can serve your Balls to everyone.\nYou just can't beat Schweddy Balls!", ["schweddy-balls-for-everyone_0", "schweddy-balls-for-everyone_1", "schweddy-balls-for-everyone_2", "schweddy-balls-for-everyone_3", "schweddy-balls-for-everyone_4"]] [40209, "Introduction: Philip Marlowe: a Hardboiled Highball. I don't claim to have invented this, it's just a classic highball, but I do take credit for the name.\nThere isn't an actual drink called a highball. Highballs are more like a genre of drinks. Very simply they are a distilled alcohol mixed with a larger portion of nonalcoholic diluent. There is no classic ratio, it's drinker's choice. Some classic examples of highballs are Scotch and Soda, Jack and Coke, Rum and Coke, Gin and Tonic, and the list goes on.\nFor those that don't know, Philip Marlowe is the famous fictional detective in the crime noir novels of Raymond Chandler. Often these stories were called \"hardboiled\" because they were tough and violent. Some of the titles of the Marlowe books might be more familiar to people because of their early movie adaptations: The Big Sleep (starring Humphrey Bogart as Marlowe) and Lady In The Lake (this time with Robert Montgomery in the part).\nIn the novels there was always a bottle of rye whiskey hiding out in a drawer or cabinet somewhere and often this was mixed with ginger ale or seltzer. Step 1: The Parts. * Rye whiskey - Here looks are deceiving. I didn't actually care for Sazerac Rye, but I love the bottle. So I used it up and kept refilling the bottle with with my favorite rye, the tasty and affordable Jim Beam Rye. If you can't find an acceptable rye, buy a Canadian whisky. Traditionally they were made with a percentage of rye, but these days who knows.\n* Ginger Ale - Since this is meant to be a drink for a hardboiled detective I choose Vernor's, a rough ginger ale.\nAnd that's pretty much it. A glass and some ice and a spoon to stir with.\nI use 2 ounces of rye per glass. Pour it in and top it off with ginger ale. Step 2: Drink It. There, not", ["philip-marlowe-a-hardboiled-highball_0", "philip-marlowe-a-hardboiled-highball_1", "philip-marlowe-a-hardboiled-highball_2"]] [40210, "Introduction: Great Figure8 Snake Cake!!. Creating an individual snake shape cake for a child turning eight became an adventure into the world of simple sponge transformed into the not so simple looking snake cake.\u00a0 I love the opportunity to bedazzle and the joy of the creatin which actually was not difficult.\u00a0 Step 1: Purchases. Purchasing items, preparation and correct materials save stressed mums.\nBuy:-\u00a0 simple round (Woolworths) sponge cake, usually two in a packet.\n\u00a0:-Royal icing, pre-made, white stuff, also at Woolworths.\n:-Green food colouring, just the cheap stuff\n:- a packet of roll- up, surprise...from Woolworths\n:- plain white icing sugar, from... you know. Step 2: Materials. What items you need to create.\n:- large plate or surface or plastic container\n:- deep plastic cup\n:-tooth picks (only for emergencies)\n:- knife\n:- Cheese grater\n:-time (ha he) Step 3: Creation. Creation\n1.\u00a0Take the two sponge cakes and\u00a0use the deep plastic cup to carefully make a hole in the centre of both cakes, twist slowly and gently. Remove centre.\n2. Take one of the (donut shaped) sponges and slice\u00a0it\u00a0at an right angle from the middle of cake to the edge.\u00a0 Think about this, it is important.\u00a0\u00a0 Only cut form the middle of the top to the middle of the edge. The piece removed will become to head of Mr.Snake.\n3. Place the cut sponge ( with the\u00a0 angled pive removed) and place on plate. Place the whole donut shaped sponge on top, half covering the removed section and creating a figure 8.\n4. Tuck the head piece from the angled cut in the top circle as the head on the snake.\n5. Open pre-made royal icing and massage in green food colouring. Rolling pin out and cut into strips to cover the snake cake.\u00a0 There will be plenty of tucking in.\u00a0 I used and cheese grater to create a pattern of scales on the icing.\n6. The the Roll-Ups, cut the square of at and angle across from one corner to the other, crossing the middle.\u00a0 Do both ways to create diamond shapes.\u00a0 Simply peel of shapes and arrange on the snake cake.\u00a0 Use odd shaped ones for the eyes.", ["great-figure8-snake-cake_0", "great-figure8-snake-cake_1", "great-figure8-snake-cake_2", "great-figure8-snake-cake_3"]] [40211, "Introduction: Canning Lid Labels @ TechShop Chandler. This is a tutorial for some laser cut labels for canning jars. I've recently started canning my own tomato sauces, and I wanted to have a label that wouldn't require adhesive. These labels are made to fit the standard size lids, not the wide mouth lides. These instructions are assuming that you are using the Universal Lasers @ TechShop Chandler, and that you have taken the SBU and are familiar with how to operate the machine.For more information on the TechShop or to schedule a class, visit techshop.ws. Step 1: Gather Materials. For this project, you will need the Illustrator file provided, painter's tape, and cardstock paper. Step 2: Customize File & Print. Open up the Illustrator file and change the text to whatever you would like. You can make the text smaller or change the font if you would like. Just make sure that whatever you want to be etched on the coaster is in black.When you have finished customizing the look of the labels, go ahead and print from Illustrator to the laser program. From the print screen in Illustrator, make sure to hit \"Setup\" and \"Preferences\" to access the laser settings. Set your material height to .01\", and choose Construction Paper for the material. Make sure to hit apply. Access the Manual settings tab, and change the black settings to a power of 20%. Once you are back in the print dialog, hit \"Print\" Step 3: Setup Material on Laser Bed. Place the cardstock on the laser bed, and use the painter's tape to hold down the edges. If the edges aren't held down, then the exhaust air will blow the paper around when the lid is closed. Step 4: Print to Laser. Once in the Laser Control Panel, use the \"Focus View\" option to move the laser head to the spot on the material that you want to start cutting at. Then use the \"Relocate\" option to move the image to where the pointer is positioned. To do this, select the grab point on the image that you want to line up with the start point, and then hit \"To Pointer\" in the bottom right hand corner of the screen.Once you have the start point lined up, you can use the \"Duplicate View\" option to print more than one label at a time. In this example we will be printing 6 labels by setting both the X to 3 & Y to 2. When you have completed all these steps, you are ready to start the file printing. Go ahead and press the big, green Play button. Step 5: Label the Jars. Once you have processed your jars, and they have had time to cool, take off the lid band. Place the label in the top of the band and screw it back onto the jar.Enjoy!", ["canning-lid-labels-techshop-chandler_0", "canning-lid-labels-techshop-chandler_2", "canning-lid-labels-techshop-chandler_4", "canning-lid-labels-techshop-chandler_5"]] [40212, "Introduction: Herb-Infused Gourmet Tortilla Chips. \n Transforming ordinary, everyday Tortilla Chips into a savory gourmet treat has never been easier!\nCreate tasty, knock-your-socks-off Lemon Dill Chips to accompany Tuna-Cucumber Salad.\nAdd ZIP to your regular Cheese Nachos with Taco-spiced Cheddar Chips.\nDesigner Lime/Sea Salt Tortilla Chips will make even the BEST homemade Guacamole \"pop\".\u00a0\nThis simple, inexpensive recipe technique takes just minutes and a few simple ingredients. Use your imagination to customize your Chips with herbs and spices that compliment your dish.\u00a0\nDon't overlook the dry seasoning, sauce and salad dressing mixes in your pantry, either. \u00a0You won't be purchasing those spendy flavored doritos anymore. Your taste buds and your wallet will both thank you!\nHere's what you'll need to get started:\u00a0 \t\tStore-bought Tortilla Chips- preferably low (or no) salt\n\t\tCanola Oil Spray\n\t\tHerbs and/or dry seasoning/sauce/dressing mix\nHere are the EASY-PEASY cooking directions: \t\t\u00a0Preheat your Oven to 350 degress. \u00a0\n\t\tLayer the Tortilla Chips on a cookie sheet.\n\t\tSpray the chips with Canola Oil.\n\t\tSprinkle with the chips with the herbs and spices of your choice.\n\t\tBake for 3 minutes.\n\t\tRemove from the oven and serve!\nFinally, here is a small list of herb, spice, seasoning mix, and salad dressing mixes to choose from: \t\tGarlic Pepper\n\t\tChili Powder\n\t\tRosemary\n\t\tThyme\n\t\tLemon Pepper\n\t\tDill Weed\n\t\tGarlic Powder\n\t\tOnion Salt\n\t\tPaprika\n\t\tOregano\n\t\tItalian Herb blend\n\t\tTarragon\n\t\tRanch Dressing Mix\n\t\tTaco Seasoning\n\t\tDry Cheddar Cheese Mix (from boxed Mac & Cheese)\nThere are literally DOZENS more herb and spices blends available so don't be shy about experimenting.\u00a0\nI used Lemon Pepper and Dill for a flavor to enhance an upcoming Nacho creation. \u00a0\u00a0I also tried Cheddar cheese and Taco seasoning together for a basic dipping chip. Tarragon with garlic pepper sounded good so I tried that, too. ;-) ALL of these combos were absolutely delicious!\nJust give this a try... you simply cannot go wrong! ;-)", ["herb-infused-gourmet-tortilla-chips_0"]] [40213, "Introduction: \"I Wanna Help!\" Bread. If you have an eager young baking assistant, this is a great recipe.\u00a0 It's very simple & the mixing is done in a Ziploc bag, which is both fun & less messy.\u00a0 Plus, the bread is delicious! Step 1: Preparations. \nTo make this bread you will need a gallon size Ziploc bag, small mixing bowl, 8x4 loaf pan & the following ingredients:\n3 cups all-purpose flour, or equal part white & whole wheat flours, divided\n3 tablespoons white sugar\n1 (.25 ounce) package rapid rise yeast\n1 cup warm water\n3 tablespoons non-fat dry milk\n3 tablespoons olive oil\n1 1/2 teaspoons salt Step 2: Smoosh, Bubble, Smoosh, Rise & Bake!. Let's make some bread!\nCombine 1 cup of flour, sugar, yeast and warm water in the Ziploc bag. Smoosh & mix until combined. Allow the mixture to rest for about 10 minutes.\u00a0 You will see bubbles in the mixture, which means the yeast is working.\nNext, mix 1 cup of flour, dry milk, salt and oil in your small mixing bowl, then add this to the Ziploc bag. Time to mush & squoosh again! Once that is well incorporated, add the final cup of flour & squish around again until combined.\nTake the dough from the bag & turn out onto a lightly floured surface.\u00a0 Knead for about 5 minutes, then place in a greased loaf pan. Cover with a towel and allow to rise in a warm place for about 30 minutes, or until about doubled in size.\nBake the bread for about 30 minutes in preheated 375 degree oven, or until golden brown.\u00a0 Remove from pan & allow to cool somewhat before slicing. Enjoy!", ["i-wanna-help-bread_0", "i-wanna-help-bread_2"]] [40214, "Introduction: Ginger Bread Houses. Christy, Colin, Jess, a few other friends, and I spent an evening building ginger bread houses. We were all bogged down with the crunch right before the holidays at work, and no one had time to bake proper ginger bread. So, we used ginger bread house kits, which while not tasting so good, did let us get right down to building. Actually, considering the amount of candy sitting around, it probably was a good thing the ginger bread wasn't tasty - I probably would have had twice the stomach ache afterwards. Gluing the ginger bread together with molten-sugar from a hot-glue gun works amazingly well, as seen here in Candy Towers Built with a Molten-Sugar Hot-Glue Gun and Gluing a gingersnap cottage (like a nerd). It's way better than icing, and allowed Colin to make an 8-sided \"modern ginger bread house\" that concluded the evening when we smashed it while playing catch. Christy won the award for most obsessive compulsive house. ", ["ginger-bread-houses_0"]] [40215, "Introduction: How to Shop at a Downtown Farmers Market. This is a beginner's guide to shopping at your downtown farmers market during a work day for people who don't know anything about fruit and vegetables, and don't particularly like to cook.Shopping at your neighborhood's farmers market is an item on Neighbors Project's Neighbors Checklist because you're likely to meet your neighbors at that type of market. Those markets are usually on the weekend. But shopping at your downtown farmers market is also neighborly because buying your groceries in batches from multiple locations tends to increase your likelihood of supporting local stores and farms and decrease your likelihood of using a car to buy groceries. Having lived in a neighborhood that tended to get saturated with people driving to the nearby Costco every Saturday morning, I can assure you that that type of shopping ain't neighborly. Thanks to the people in cars, the streets with the local shops and neighborhood institutions were noisy, dangerous to cross and smelly; not exactly conducive to local businesses and chatting with your neighbors on the street.I hate cooking (except baking) and don't know much about food in general. So it's really important for me to have good fruit, vegetables, cheese, breads and other basics around. That's what I slap together for meals. Otherwise I'll make myself sick eating an entire cake or bag of candy or pick up a slice. So getting basics from a farmers market is a key part of be a reasonably healthy and energetic person for me.To do this Instructable, you'll need:-Canvass or plastic bag(s)-Transit pass or money for your train/bus commute-A farmers market within walking distance of your job-MoneyThis is written mostly for people who work in a walkable downtown and commute by train or bus. Step 1: Find Your Market. You may have already noticed the farmers market in your city's downtown. San Francisco has markets on Market Street between 7th and 8th Streets almost all day on Wednesday, and a market at the end of Market Street in front of the ferry building on Tuesdays. New York City has a market in Union Square, and lots of other places, including in Downtown Brooklyn, during the week. And Chicago has a very popular market in Daley Plaza and near the downtown post office on weekdays. I'm sure lots of other cities have them too.\nIf you don't know if there's one near you, and are unsure of when it is, just google for it or ask one of your co-workers or your friends who you've seen with a bag from the market. The one I went to at the Civic Center in San Francisco runs from the early morning to 5:30 pm on Wednesday, but many markets don't operate beyond the late afternoon. Since downtown farmers markets usually only operate on one or two days of the weekday and are seasonal (San Francisco's markets are year round), it can be easy to forget. I recommend that you put it as a recurring appointment in your work and personal calendars so that it just becomes part of your routine. Step 2: Pack a Bag. Though most sellers at the markets will give you small plastic bags, it's a good idea to bring a largeish bag of your own to carry all of your purchases. I happen to have acquired a lot of canvass bags, so I like to bring two of those with me on market day. Just roll them up and stick them in your purse.\nVarious friends of mine have those super neat, unexpectedly sturdy bags that roll into tiny bundles. Those rock. It's also totally fine to bring a plastic bag; just make sure it'll hold a reasonable amount of weight. Step 3: Get Cash. I'm not a morning person, I work late a lot, I tend to have a lot of lunch meetings or eat at my desk while working and I'm lazy, so I've found that the best time for me to go to the market is during lunch. If I've made it an appointment on my calendar, I'm more likely to eat lunch near the market and then shop. Or I'll schedule a lunch meeting near the market and shop after the meeting. The market at the Civic Center in San Francisco also features a few great food trucks -- tamales, falafel and roti -- which are delicious and cheap lunch options. Most markets have places nearby to sit and eat, so you won't be left standing with your tamale on the corner.\nFarmers markets are made up of lots of small vendors from various local farms, creameries and bakeries, so they mostly take cash. That means that, if you aren't carrying cash (which I tend not to), then the first thing you should do when you leave your office is to get some cash from an ATM.\nDefinitely eat before you shop so that you aren't tempted to overbuy out of hunger. Though it doesn't hurt to skip desert at your lunch place in the expectation of buying a cookie or box of fresh strawberries at the market. But go early enough that you can get the best at the booths.\nAnd don't forget to bring your canvas/plastic/mega bag that you packed that morning. Step 4: Make a Full Tour of the Market. Seasoned farmers market shoppers get to know the best vendors at their local markets. But you won't. Vendors tend to sell some of the same items, especially apples, tomatoes, greens, baked goods and other staples. So take a tour of the entire market before you begin buying. As you look around, make a mental list of the items you both want and will actually eat. It's really easy to buy stuff you'll never eat -- like produce that requires a lot of preparation (beets, complicated squashes, etc.) or too much of something you like. Rotten vegetables or fruit in your fridge is depressing.\nOne of the benefits of taking an initial tour of the market is that a lot of the vendors give out free samples. Definitely take advantage of this!\nI also recommend observing which booths appear to be the most popular, and what people are buying at these booths. Keep an especially sharp eye out for any chefs. If you see a chef or cooking school student at a booth, follow her around and see what she's buying. It's like a free class.\nIf you haven't been a fruit or vegetable aficionado your whole life, then you may encounter a very basic problem of not knowing what a lot of stuff is. Apples and carrots are easy to recognize, but you may never have seen a winter squash or various fancy mushrooms. So don't be afraid to ask the vendors or other people milling around the stand. I'm a huge fan of fresh spinach, but I still have trouble recognizing it when it's not labeled (the various kinds of lettuce completely mystify me), so I had to ask some vendors to point it out to me. Sad but true.\nFinally, if you're concerned about eating organic food, then use your tour to note which booths sell organic. Step 5: Buy!. Now that you've looked around and made your mental shopping list, go nuts shopping. Pick up the produce you're thinking of buying to check for blemishes and smell. Some of the organic food will look less obviously shiny than the processed stuff you're used to seeing in big grocery stores, but will probably still taste a whole lot better. Especially apples.\nUse the small plastic bags at each booth to gather your purchases from that booth and pay the vendor directly. Remember: cash. Then place your purchases in the bag you brought with you. There may be lines at some of the more popular booths, so be patient.\nMost people who start shopping at their farmers markets just buy things like apple, apple cider, baked goods and maybe cucumbers. I personally started with eating a lot of carmel apples. Once you get comfortable with those really basic items, you'll probably want to move on to buying actual vegetables -- like tomatoes, greens, squash, peppers, etc -- as well as herbs, cheese and yogurt. The next stage is experimenting with vegetables you've never seen before, mushrooms and meats.\nIf you're going to buy meat, make sure you have a place to refrigerate it in your office. The market in San Francisco sells fish. I don't recommend buying fish if you plan on a long, crowded train or bus commute. Your fellow commuters will hate you. And for good reason. Step 6: Take It Back to Your Office. If you've shopped during lunch, then take your full bag back to your office and either put it in the company fridge or put it away in your space. Most fruits and vegetables don't need to be refrigerated, though you might want to air them out (take them out of the bag). But obviously cheeses, meats and yogurts definitely need to be refrigerated. If your office doesn't have a fridge, take up a collection or ask the boss to invest in a small one. They're fairly cheap. Or buy one for yourself.\nIf you bought herbs like basil or cilantro and you keep them near your desk, your office will smell wonderful for the rest of the day. The pleasing aroma will make everyone who comes into your office bend to your will.\nThen get back to work. Step 7: Take It Home. One of the best things about shopping during lunch is that you can keep some of the food at your office. Create a place on your desk for apples or other fruit that you can snack on during the day. If you also keep some peanut butter or other basics around, you'll be less likely to go house on the catered desert plate left over from meetings or that evil, evil candy jar that your co-worker keeps simply to taunt you with.\nAt the end of the day, whenever that is, get your bag and head to the train or bus. If you're lucky enough to get a seat, put your bag of groceries between your legs at your feet. If you have to stand, you can also keep it between your legs at your feet. By doing this, you'll be more likely to avoid the contents being squashed by the people around you. It's kind of like protecting the ball when you're running down the field during a soccer match. Step 8: Store It. When you get home, empty your bag (and put it back in your purse). For greens and anything else with roots, put their roots in a bowl of water as if they are flowers. You can also put them in a wet cloth or napkin and then in the fridge. This will keep them fresh. Apples should stay out. You can keep the other vegetables and fruits out too if you're planning on using them within the next day. Otherwise, put them in the crisper in your fridge. Step 9: Eat!. I recommend trying to eat or cook your haul as soon as possible. Cut up your cucumber and use it with hummus or some interesting dip. Eat your apples with peanut butter or cheese or caramel (or, if you have to, something healthier). Steam or roast or fry your squash and other vegetables -- and then melt your cheese all over them. Mmm, all vegetables taste great smothered in melted cheese. Or, heck, make a real recipe if you must. I have no advice for you on actual cooking.", ["how-to-shop-at-a-downtown-farmers-market_0", "how-to-shop-at-a-downtown-farmers-market_1", "how-to-shop-at-a-downtown-farmers-market_2", "how-to-shop-at-a-downtown-farmers-market_3", "how-to-shop-at-a-downtown-farmers-market_4", "how-to-shop-at-a-downtown-farmers-market_5", "how-to-shop-at-a-downtown-farmers-market_6", "how-to-shop-at-a-downtown-farmers-market_7", "how-to-shop-at-a-downtown-farmers-market_8", "how-to-shop-at-a-downtown-farmers-market_9"]] [40216, "Introduction: Pudding Cauldrons. These little cauldrons are perfect for serving pudding out of to make the occasion a little more magic. These work well for Halloween or any other magical occasion (Harry Potter related things). And they are easy to make. Step 1: Supplies. -Chocolate or candy melts of your choice (For mine I used Wilton Midnight Black candy melts as they were closer to a cauldron's color than brown)\n-Balloons\n-Vanilla instant pudding mix\n-Milk\n-Green (or whatever color you want your potion to be) food coloring\n-Pretzels\n-Cookie sheet\n-Wax paper or a silicon baking sheet Step 2: The Balloons. Blow up the balloons but not to full size. Make them just big enough that they are rounded. When the amount wanted it blown up, wash the balloons. No one wants rubbery desserts. Step 3: Melting and Dipping. For melting your chocolate or candy melts, you can either use the microwave or a double boiler. I used a double boiler. For this just put enough water is the bottom part to create a good amount of steam. Place a metal bowl or the top part of the double boiler on top and pour in the candy that you're melting. Keep a close eye on the temperature as you don't want to burn the candy but you also don't want it to be too thick or else it will be difficult to dip the balloons.\nIf you're melting it in the microwave, just keep zapping your bowl of candy until it has melted to a smooth consistency. Make sure you use a big enough bowl that you will be able to dip balloons in.\nWhen the candy is melted just right, take a spoonful of it and place it on the cookie sheet with either the wax paper or silicon baking sheet; this will become the base of the cauldron so it stands on its own. Carefully dip the balloon in the candy, trying to cover the bottom half of it as evenly as you can. Place the dipped balloon on the chocolate you spooned onto the sheet. Keep doing these steps until all your balloons have been dipped.CAUTION: Balloons may explode if they get too hot! This happened to me and black candy went everywhere.\nSet them aside to set. If you want this to happen a little quicker, place the sheet in the fridge. Step 4: The Handles. To give these bowls that extra cauldron-y touch, they need little handles. Break the pretzels apart, leaving a half oval piece. Dip these broken pieces into the candy and place on the sides of the set candy bowls.ANOTHER CAUTION: I would not suggest following my lead on using your bare fingers. The candy started to really burn after a while. Use gloves if they are available to you.\nAllow the candied handles to set. Step 5: The Pudding. The simplest step: just follow the directions on the back of your instant pudding package. When the pudding is set, add the food coloring and mix: instant potion. Step 6: Putting It All Together. Carefully cut the tops off the balloons so the air will leak out instead of the balloon popping. Carefully peel the balloons out of the bowls; don't worry if the thin layer of chocolate at the top breaks off. This part may just take a little bit of patience.\nWhen the balloon is all peeled away, just add a few big spoonfuls of pudding and you're set! Enjoy!\n(My cauldrons aren't the best because of the twenty things I was trying to accomplish that day and weaving in and out of the activities. Surely with practice they will get better. I have high hopes for anyone who tries this though.)", ["pudding-cauldrons_0", "pudding-cauldrons_1", "pudding-cauldrons_2", "pudding-cauldrons_3", "pudding-cauldrons_4", "pudding-cauldrons_5", "pudding-cauldrons_6"]] [40217, "Introduction: Experimental Bread Pudding. I had a quarter-loaf of Irish soda bread (with caraway seeds and golden raisins) left over from a recent study session at my favorite cafe, but it sat too long on my counter and went all brick-like on me. It's too tasty to let it go to waste, so I tossed together this bread pudding. As is often the case, I didn't measure anything, so this is more of an \"experimental baking narrative\" than a recipe.Experimental Leftovers Bread Pudding:Crumble 1/4 loaf Irish soda bread (or whatever bits of bread you have around) into a baking dish. Add other tasty dry ingredients and mix together. (In this case, I added a handful of currants, a bit of sugar, some crumbled graham crackers, cinnamon, and cardamom.) In a separate bowl, mix two eggs with milk (or soymilk) and yogurt such that you'll have enough liquid to thoroughly soak all of the dry stuff. Beat the eggs, soymilk, and yogurt together with some vanilla extract, a bit more sugar, and spices until tastiness is achieved. Pour the liquid ingredients over your dry ingredients in the baking dish. The liquid should almost-but-not-quite cover the dry stuff. Let it soak in for 10-15 minutes, then pop it into a 350F oven for 20 to 30 minutes, until the top is browned and a knife stuck in the center comes out clean. I added a thin layer of sweet-cereal crumbly bits on top, mostly because I'd just finished the box of cereal and had the crumbly bits left over. Bread pudding goes well with hard sauce, but I didn't feel like making that tonight. It turned out very well as it is. Banzai for experiements!", ["experimental-bread-pudding_0"]] [40218, "Introduction: Rhubarb Syrup. Simple rhubarb syrup that you can serve with adding more water and ice cubes as cold drink, or an ingredient for a cocktail, and also great for pink lemonade! Step 1: Ingredients and Method. 1 c packed chopped rhubarb stalks (if you freshly cut the rhubarb, discard the leaves as they are poisonous)1 c sugar1 c waterBring all to fully boil on high heat then lower temp to medium-low and let simmer for 5-10 minsTake off from heat and let cool completely to room temperatureStrain (you will get about 300 ml of syrup)-------------------To serve: Pour syrup in serving glass, add in enough cold water and ice cubes.", ["rhubarb-syrup_0", "rhubarb-syrup_1"]] [40219, "Introduction: Baked Brie. This is an appetizer that is easy to make, yet seems more elegant. You can change out the kind of jam/preserves you use or try it with something savory, like pesto. You can also add nuts, like sliced almonds, when you add the preserves. Serve with bread, crackers, apple slices, or anything else you might like! Step 1: Gather the Ingredients. 1 (8 oz.) can refrigerated crescent roll dough\n1 (8 oz.) wheel of Brie cheese\n2 Tbsp. fruit preserves/jam (I used nectarine in this version, but raspberry or apricot are also good choices)\n1 egg, beaten\nFrench bread slices, Granny Smith apple slices, crackers, etc. to serve Step 2: Prepare the Crescent Dough. Heat the oven to 350 degrees Fahrenheit.\nUnroll crescent dough and and separate into 2 sections (crosswise). Press the 2 sections into squares, pinching and sealing the perforations as you go. Step 3: Cut Out Shapes. If you want, cut shapes out of the corners of 1 dough square. Set the shapes aside for later. Step 4: Wrap Up the Cheese. Place the brie on the remaining square of crescent dough (I trimmed the rind off the top of the brie - it's up to you). Top with 2 Tbsp preserves/jam.\nTake the square of dough that you cut shapes from earlier and place on top of the brie. Press evenly over the cheese and seal to dough on the bottom. Fold bottom edges over the top of the dough, pinching and sealing seams. Place cut out shapes on top of dough. Step 5: Egg Wash and Bake. Place crescent wrapped brie in small dish sprayed with cooking spray (you can also use a cookie sheet - I like to use a shallow dish in case any of it leaks out when baking).\nBrush the top of the dough with beaten egg.\nBake in preheated oven for 22-24 minutes or until golden brown and dough is baked through. Cool for ~10 minutes. Step 6: Serve and Enjoy!. Transfer brie to serving plate and eat with crackers, bread, apple slices, or whatever else you want. Enjoy!", ["baked-brie-1_0", "baked-brie-1_1", "baked-brie-1_2", "baked-brie-1_3", "baked-brie-1_4", "baked-brie-1_5", "baked-brie-1_6"]] [40220, "Introduction: Edible Dirt Bombs . edible dirt bombs are a perfect snack for a little kids birthday party. This, modified no bake cookies recipe This is the best snack that you will be craving for a long time. Step 1: You Will Need. ingredients :4 TB Hershey's cocoa powder 1/2 C (1 stick) butter2 C of sugar 1/2 C of milk3 C of oatmeal 3/4 C of peanut butter2 TB of vanillaAlso i put chocolate chips and sprinkles. Step 2: Tools. 2 Quart potspoonmeasuring spoons and cups wax paper Step 3: Step 1: Mixing Initial Ingrediants. Keeping the burner on low, cook together the cocoa and the butter. After mixing these on the stove for 3 minutes add the sugar. Step 4: Step 2:adding Milk and Oatmeal. Remove from the stove. Stir in milk then add the oatmeal.This is where you want to bribe someone into stirring for you by offering a fresh edible dirt bomb when your done... Need that arm strength. Return to the stove and cook for just a few minutes till the oatmeal sofens Step 5: Step 3 Adding the Peanut Butter and Extras. remove from heat, putting peanut butter and vanilla Step 6: \u200bScooping and Plating the Edible Dirt Bombs. you scoop the Edible Dirt Bombs out with spoons on the wax paper use hands to make into a ball. Step 7: Enjoy Your Edible Dirt Bombs . they are very crumbly. Step 8: . Step 9: . Step 10: . Step 11: . ", ["edible-dirt-bombs_0", "edible-dirt-bombs_1", "edible-dirt-bombs_2", "edible-dirt-bombs_3", "edible-dirt-bombs_4", "edible-dirt-bombs_5", "edible-dirt-bombs_6", "edible-dirt-bombs_7"]] [40221, "Introduction: Mendl's Courtesan Au Chocolat. After watching the movie The Grand Budapest Hotel, I fell in love with Mendl's Courtesan Au Chocolat and wanted to recreate it. If you haven't watched it, watch it and see why it's so special. To me, it looks like something you would see at Mad Hatter's tea party. It's colorful, dainty and it looks like it's about to tip over.This recipe makes about 14 pieces. You could halve the recipe if it's way too much. I would suggest that you make the cream puff and chocolate custard first then decorate the next day unless you want to spend your whole day in the kitchen. This is a rich and decadent treat. It's something I would make for a very special occasion or anniversary. Anybody who would receive this would certainly feel the love. Step 1: Ingredients. Chocolate Custard 2 1/2 cups full cream milk80 dark chocolate bar5 egg yolks3/4 cup sugar2/3 cup all purpose flour3 teaspoons unsweetened cocoa powder2 tablespoons unsalted butter1 tablespoon vanilla extractCream Puffs1 cup sifted all purpose flour1 cup water4 tablespoons unsalted butter1/4 teaspoon salt4 eggsWhite Chocolate Frosting375 grams white chocolate ( I used a pack of Nestle melts)Food colour gel (red, green, purple) (I used blue since I can't find purple in my supermarket)Butter Cream Frosting 125 grams unsalted butter1 1/2 cups powdered sugar1 Tablespoon milkChocolate Covered Almonds14 pcs AlmondsDark chocolate barFilligree DesignWhite chocolate writing icing tube Step 2: Chocolate Custard (Filling). Separate the whites and yolk from 5 eggs. For the custard we will only be using the yolks. Place them in a bowl and add the sugar. Whisk the mixture. Sift the all purpose flour and cocoa powder and add that to the egg mixture and whisk until it is well combined. In a saucepan, heat the milk and dark chocolate in moderate heat. When the chocolate is melted and bubbles appear on the edge of the pan, add this to the egg and flour mixture in a bowl and whisk. When it is mixed well, place it back to the saucepan in moderate heat mixing constantly with a wooden spoon until it thickens.When the custard has thickened, remove from the heat and add in the butter and vanilla extract and mix well. Then place the custard in a container and place a saran wrap directly on the surface of the custard to prevent a skin from developing. Then cool it in the refrigerator. Step 3: Cream Puffs. For the cream puff, sift the flour and set it aside. In a sauce pan, boil a cup of water with butter and salt. Once it's boiling, add in the flour all at once and mix with a wooden spoon. When the mixture pulls from the sides of the pan and has formed into a ball, remove from the heat. Add one egg at a time mixing the mixture until the egg is incorporated well before adding in another egg. After the fourth egg, you can see in the 4th image that it has become glossy and the consistency is similar to thick custard. Let this cool for 5 minutes.On a parchment covered tray, pipe the mixture using a round tip to 3 sizes (large, medium, small). I just eyeballed mine from the largest one about golf ball sized and the smallest one approximately marble sized. I baked the large and medium ones in the same tray while the small puffs in another tray since they will come out of the oven sooner.Bake them in a pre-heated oven 200 degrees celsius for 15 minutes then lower the temperature to 160 degrees then let it cool in the oven to make sure they don't sink. For the small puffs, they will also bake for 200 degrees for 15 minutes but only 10 minutes for 160 degrees and you can remove them immediately from the oven.Once removed from the oven, place them on a wire rack and make holes under the puffs using a small knife to make sure the moisture comes out. Step 4: White Chocolate Frosting. When the puffs are cooled, pipe in the chocolate custard in the hole and set aside. For the frosting, melt the white chocolate on a double boiler. Place them in 3 bowls and add food color for each. (red, green, blue) In the movie, the largest puff is purple but I can't find it in the supermarket so I used blue. Dip the small puffs in red, the medium puffs in green and the large puffs in blue. Step 5: Chocolate Covered Almonds and Butter Cream Frosting. Melt some dark chocolate on a double boiler then dip the almonds and let it set on parchment paper. For the butter cream frosting, use a mixer and mix until the butter is light and fluffy then add the sifted powdered sugar a little at a time while mixing plus the milk. (Instead of using butter cream frosting, you can use whipped cream. I think whipped cream is better so that it isn't too sweet.) Take some butter cream frosting and color it blue. Since my frosting is yellow due to the butter , it turned out green. Step 6: Assembling and Decorating. Instead of placing some butter cream frosting on top of each cream puff, I recommend that you use melted white chocolate to make the bond between each puff stronger because mine kept on slipping.Using a white chocolate piping tube, make some filligree designs for each puff.Add a collar of green dots in between cream puffs.Use a star tip, pipe the butter cream frosting design along the base of the pastry.Add some frosting to the top and place the chocolate covered almond.Then, 13 more to go. ^_^", ["mendls-courtesan-au-chocolat_0", "mendls-courtesan-au-chocolat_2", "mendls-courtesan-au-chocolat_3", "mendls-courtesan-au-chocolat_4", "mendls-courtesan-au-chocolat_5", "mendls-courtesan-au-chocolat_6"]] [40222, "Introduction: Bleeding Cupcakes. I wanted to make some Hallween themed cupcakes that still tasted good, and this is what I came up with! Step 1: Ingredients. To make these cupcakes, you will need ingredients for a white cake and some kind of red colored berry preserves of some kind. \u00a0I used raspberry jam.\nI used a boxed french vanilla cake mix and substituted the amount of water they call for with buttermilk and added an extra egg. Step 2: Preheat Oven and Mix. Preheat oven to 350 degrees while you mix the ingredients for your cake. \u00a0Don't mix in the jam yet! Step 3: Fill Cupcake Trays. Fill the cupcake trays about 2/3rds full with the white cake batter that you just mixed. \u00a0Put about a tablespoon of jam on top of each one. \u00a0Don't put the jam inside or you wont be able to see it afterwards! Step 4: Bake and Serve!. Bake cupcakes for about 15-20 minutes, depending on your oven. \u00a0When a toothpick is inserted and comes out clean, you know they are done. \u00a0The jam has kind of melted into the cupcakes and the cake puffs up around the jam and they look disgusting! \u00a0But they taste delicious!\nHappy Halloween!", ["bleeding-cupcakes_0", "bleeding-cupcakes_1", "bleeding-cupcakes_2", "bleeding-cupcakes_3", "bleeding-cupcakes_4"]] [40223, "Introduction: Layered Chocolate Fudge for Valentine's Day. Are you a beginner baker? Want some easy recipe to surprise your valentine? Here I am to help you with fun and easy to do recipe.Before going to the next step ,let me tell you a little about this chocolate fudge. I made this fudge with 3 layers.Bottom - Graham cracker crust, Middle - Semi-sweet chocolate , Top - White chocolate. Why 3 layers ? Semi -sweet chocolate is my hubby's favorite , white chocolate is my favorite and we both like something cripsy and crunchy to go with soft fudge ,so I decided to add a crust base for this fudge. This recipe is totally customizable according to your taste. I will be using vanilla extract but you can add strawberry,blueberry,cherry ,lemon or any fruit essence to suit you and your valentine <3. Now lets move to the ingredients list. Step 1: Ingredients & Materials Required. For Crust :9 Graham Crackers (full)5 tbsp unsalted butter1/4 cup sugar1/8 tsp saltA pinch of Cinnamon (optional)For Fudge :1 can sweetened condensed milk (14 oz)1 1/2 cups of semi sweet chocolate chips1 1/2 cups of White chocolate chips or Red Candy melts1 tsp vanilla extractRed food coloring (optional)Two pinch of saltBaking supplies:Baking tray (I used 9\" X 13\" inch tray)Parchment paper (if you are baking) or wax paperFood processor or blender or mixerMicrowaveMicrowave safe bowlSpatulaMeasuring cups Step 2: Prepare Your Crust. Break the graham crackers into small pieces and put it in the food processor.Along with the butter (room temperature) ,sugar,salt and cinnamon. Blend it until all the crackers break and combine well with the other ingredients.The texture should be as shown . Step 3: Make Your Crusty Base. Line the baking pan with parchment paper and put the mixture in the pan and smooth it with hands.Bake at 350F preheated oven for 10 minutes and then chill the crust before the next step. Step 4: Make Your Semi-sweet Chocolate Layer of Fudge. Take semi sweet chocolate chips and 1/2 can of condensed milk and microwave it for 2 to 2.30 minutes until all the chocolate melts.(This timing differs from microwave to microwave)So I would recommend doing it in 30 seconds intervals.It should not take more than 2.30 minutes.Doing it for more time makes the chocolate oily. So, be careful to not do it too much.Add 1/2 tsp vanilla extract and a pinch of salt and mix it well.The consistency will be like , chocolate will leave the bowl smoothly when you whirl around with the spatula and will not be sticky. (As shown in the picture) Step 5: Pour the Semi-sweet Chocolate Layer of Fudge. Pour the mixture above the crust and smooth it with spatula.Allow it to cool in fridge for 30 minutes before you pour the next layer. Step 6: Make Your White Chocolate Layer of Fudge. Take the white chocolate chips and condensed milk in a bowl and microwave as mentioned in step 4.If your mixture is liquid even after microwaving ,that means you have added more condensed milk.Try adding some chocolate to bring it to the right consistency. Then add a drop of food coloring for red richness of the fudge and mix it well.Finally add a pinch of salt with 1/2 tsp of vanilla extract and mix it. Step 7: Pour the White Chocolate Layer of Fudge.. Pour the mixture above the previous layer and smooth it with spatula. Allow it to chill for 3 to 4 hours. Then slowly take the fudge from the pan by holding the paper and cut them into pieces. Voila !! Your fudge is now ready to enjoy !! I made 1.5 inches square pieces.I got around 28 pieces and many small irregular pieces around the corners. Step 8: Alternatives : . If you don't have an oven , you can make the base and leave it to rest for 2 hours before pouring your next layer.If you don't have microwave , do the chocolate melting part with a pan on the stove top.No bake crust base also applies if you don't have parchment paper or a baking pan.You can also make this recipe without the base layer.It will still taste delicious.As mentioned earlier, you can replace any fruit essence in the place of vanilla extract.Also instead of food coloring , you can also use red color candy melts.You can also alternate the color and make this recipe for any occasion. If you enjoyed this recipe as much as I am, please take a moment to vote for me in \"Date night Dinners Challenge\".Thank you.Wish you a Happy Valentine's Day :)", ["layered-chocolate-fudge-for-valentines-day_0", "layered-chocolate-fudge-for-valentines-day_2", "layered-chocolate-fudge-for-valentines-day_3", "layered-chocolate-fudge-for-valentines-day_4", "layered-chocolate-fudge-for-valentines-day_5", "layered-chocolate-fudge-for-valentines-day_6", "layered-chocolate-fudge-for-valentines-day_7"]] [40224, "Introduction: Individual Chicken Pot Pies. Chicken pot pie is the ultimate comfort food. This recipe is to create a healthier version of the classic favorite using wholewheat biscuits, slimming down the dish without sacrificing taste.\u00a0\nFor this recipe you will need the following ingredients:\u00a0\nFilling\n-cooking spray (olive oil if you have it)\n-1 lb boneless, skinless chicken breast, diced\n-1 large yellow onion, diced\n-2 large carrots, peeled and diced\n-1 cup of frozen peas\n-2 cups low sodium chicken broth\n-4 teaspoons minced fresh thyme\n-2 tablespoons whole-wheat flour\n-fresh ground pepper to taste\nBiscuits\n-3/4 cup of skim milk\n-2 1/4 teaspoon apple cider vinegar\n-2 cups whole-wheat flour (about 2 tablespoons for dusting)\n-1 tablespoon baking powder\n-1 teaspoon baking soda\n-1/8 teaspoon of salt (optional)\n-1 tablespoon olive oil\n\u00a0 Step 1: Creating the Filling. 1. Preheat your oven to 450 degrees F\n2. In a large skillet, mist with cooking spray. Saute chicken until no longer pink, about 3 minutes.\u00a0\n3. Add onions and carrots. Saute until onion is slightly browned, add peas and cook until thawed.\u00a0\n4. Stir in broth and thyme and cook until broth is warmed. Stir in two tablespoons of whole-wheat flour and reduce heat to medium.\u00a0\nstir constantly until broth is thickened. Pepper to taste and turn off stove, but don't remove the pan from heat.\u00a0 Step 2: Preparing the Biscuits. 1. Pour milk in a measuring cup, then add the vinegar to the milk. Let stand for about two minutes.\u00a0\n2. In a large mixing bowl, blend two cups of whole wheat, baking powder, baking soda, and salt. Stir in the milk-vinegar mixture, a quarter-cup at a time. Add oil, and the remaining two tablespoons of whole-wheat flour.\u00a0\nThe dough will be slightly sticky. if it is too sticky to work with, add a little more flour.\u00a0\n3. Roll the dough into 12 biscuits.\u00a0\nAs you can see I made 11, one guest asked for less bread.\u00a0 Step 3: Putting Together the Pot Pies. 1. Ladle Chicken mixture into 4 large ramekins, about three-quarters of a cup per serving.\u00a0\n2. Top each ramekin with 3 biscuits each.\u00a0\n3. place the ramekins on a parchment or aluminum foil lined baking sheet.\u00a0 Step 4: Baking the Pot Pies. After you have the ramekins on the lined baking sheet, place them in your 450 degree F oven and bake for 10 minutes or until chicken mixture is bubbling and the biscuits are slightly brown.\u00a0\nWhen finished, remove and allow to cool.\u00a0\nTo serve, place each ramekin on a plate, as they will be too hot to handle.\u00a0\nEnjoy!\u00a0", ["individual-chicken-pot-pies_0", "individual-chicken-pot-pies_1", "individual-chicken-pot-pies_2", "individual-chicken-pot-pies_3", "individual-chicken-pot-pies_4"]] [40225, "Introduction: Broccoli Souffle. Do your kids hate eating their veggies??? Well fret no more! They will eat all of their veggies with this wonderfully light ,airy and cheesy Broccoli Souffle! I would suggest making two if you're making it for a family get together or office party. Make sure to get a nice medium golden brown crust and there won't be any left. At least this has been my experience throughout the years of making it.\u00a0 This is the basic version of the recipe. I like to play around with it and throw in spices and other veggies. You can do individual souffle dishes as well Do you have two casserole dishes that fit inside one another?? there needs to be a gap all the way around the inner dish, even if it's just a tiny bit of a gap. ---- if not goodwill and thrift stores are are great place to find these sorts of things. I personally only buy used PYREX dishes. :-) ***\u00a0If you want it super airy, use small diced pieces of veggies and half all the ingredients. It will come out like a cheesy, broccoli cake, sounds gross but yummy none the less. Square casserole dish inside a larger dish works fine.\u00a0 ***Ingredients: - for a 5 x 9 dish 2 - 10 oz package of frozen broccoli pieces - substitute one 10 oz bag for another veggie 2 - can cream of mushroom 8 eggs beaten 1 cup mayo 1.5 -2 cups grated sharp cheddar cheese 4-6 small flat glass beads - the ones you put in glass jar for arrangements Preheat Oven @350\u00b0 Cook Broccoli and any additional veggies as directed on package \u00a0- drain let cool Mix Mushroom soup, eggs, cheese, mayo ( additional spices can be added here) - you can use a mixer for this part if you desire Fold in broccoli and any other veggies you desire - gently fold it into the mix do not use mixer (see image) Pour mix into your smaller casserole dish filling it to 3/4 full Inside the lower dish place the glass pieces in the corners and center to create a gap under the top casserole dish- if your lower dish isn't deep enough skip this part Place dish into your other casserole dish - place in oven Now fill the lower dish 3/4 full with water - close the door - cook for 40 mins (not calculated for higher altitudes)Don't open the oven! Treat it like a cake, it will flop just like one but even if it does, it's still edible and fluffy. I watch mine through the window and when it gets a light/med brown I just turn the oven off and let it sit. It comes out super airy, yummy and if it weren't green the kids would never know. Happy Baking!! \" Share the food, share the laughter and share the love \"", ["broccoli-souffle_0"]] [40226, "Introduction: THIS IS SALSA!!!!!. I was wandering around one day both bored and hungry. Not a good combination to be if you are a large person who happens to be on a tight budget. I looked at the possibilities and there were many. I settled on chips and salsa. $6.99 for a jug of salsa!!! Are you serious? I thought to myself, \"self. you can make that.\" (I do not capitalize when I think to myself) So I did. Fast forward 2 years and I discovered the Instructables website. Yada yada yada, Salsa instructable. Step 1: Items to Be Used. I will list the items used and some obvious disclaimers after a few of them. cutting board knife DISCLAIMER: Knives are sharp. Please use caution when wielding one as they have been known to be lethal weapons. smaller YET STILL POSSIBLY LETHAL knife spoon juicer (optional) blender DISCLAIMER: Blenders have sharp knives that rotate at high speeds at the bottom of them. see knife disclaimer above. bowl INGREDIENTS: 3 or 4 whole tomatoes large can of diced tomatoes 1 large red onion 1 bundle of cilantro 1 or 2 limes 10 or so jalapenos salt Step 2: Getting Started. It may be a simple thing but I think the first step to food preparation is hand washing. This will also be important later. Open the can of tomatoes and dump it into the blender. PUT THE LID ON THE BLENDER! I use the \"chop\" button on mine but you may have a high tech one. Do not make liquid tomatoes here. Just chop them up for about 5 seconds. Pour this soupy slush into your LARGE bowl. ONIONS These things give off fumes that cause acid to build up in the eyes thus making it difficult to use your knife safely. You may wish to utilize a fan to blow the fumes away from your face while cutting these. Whatever your method for this, chop up onions. As mush as you want in your salsa. I used 1/3 of a softball sized red onion. Add them to your LARGE bowl. Step 3: Adding the Jalapenos. This is the step that will determine if your salsa is edible or military grade WMD worthy. I am going to be very specific here. If you are experienced with Jalapenos then please ignore my specificity. THE SEEDS AND LIGHT GREEN VEINS INSIDE ARE THE HOT PARTS! Cut off the stem about 1/4 to 1/2 inch down the pepper. Slice the pepper in half lengthwise. Use the spoon to scoop out the seeds and veins. DISCLAIMER: Do this in a DOWNWARD MOTION MOVING AWAY FROM THE FACE!!! Set seeds and veins aside or discard. Rinse out cleaned peppers to get rid of any clingy seeds. I like to slice into thin strips and then dice my strips into tiny little pepper pieces. Whatever you like to do to\u00a0achieve\u00a0diced peppers is your call. Add the diced peppers to your LARGE bowl. WASH YOUR HANDS!!! WHEN YOU THINK THEY ARE WASHED ENOUGH, WASH THEM AGAIN! I can not\u00a0stress\u00a0this enough. If you fail to wash your hands at this point, you will regret your ever being born. There is a 100% chance of having to go to the restroom or getting something in your eye. If you fail to wash your hands.....I feel sorry for you. Step 4: Adding the Other Stuff. Tomatoes are subjective. If you like your salsa chunky then chop your tomatoes. If you like your salsa thinner then you may wish to get the blender back out. I like mine chunky. I chopped my tomatoes and added them to my LARGE bowl. Cilantro is funny. Not just the name but the properties of it. It is a member of the parsley family but has a totally unique taste. It is also hard to cut up because you are mincing leaves. I use a rocking motion with the knife to maximize cutting action. PLEASE BE CAREFUL NOT TO STICK YOUR FINGER UNDER THE ROCKING KNIFE BLADE! As you can see above, cilantro is messy too.\u00a0 Add it to the LARGE bowl. Step 5: Seasoning. Lime is essential to salsa for two reasons. One, it adds a bit of tart flavor to your salsa. Second and more important is that lime juice also keeps fresh cut produce from spoiling. Roll the lime under your hand with slight pressure a few times back and forth. This makes it easier to extract the juices. Half your lime. If you have a juicer then you probably know how to use it. If not then squeeze the holy crud out of your lime and get all the juice possible into your LARGE bowl. Salt to taste. I used about 1/2 teaspoon of salt for mine but you can always start with none and add more until it tastes awesome to you. Step 6: Finishing. Mix all ingredients together. Cover. Refrigerate. Enjoy! I hope you all enjoy my first Instructable. I look forward to reading your feedback or telling me how bad it was. Try it and let me know what you think.", ["this-is-salsa_0", "this-is-salsa_1", "this-is-salsa_2", "this-is-salsa_3", "this-is-salsa_4", "this-is-salsa_5", "this-is-salsa_6"]] [40227, "Introduction: Pina Colada Cupcakes!. I love Pina Coladas and I love cupcakes, so combining the two seemed like an amazing idea - Moist pineapple cake filled with a coconut cream filling, topped with coconut-pina colada butter cream icing, and of course, each cupcake looks like your very own Pina Colada! Step 1: Ingredients & Supplies. Ingredients:Cake:\n3/4 cup butter\n1 cup sugar\n3 eggs, separated\n1 teaspoon vanilla\n2 teaspoons Pina Colada mix\n2/3 cup crushed pineapple (do not drain)\n1 1/4 cup \u00a0flour\n2 teaspoons baking powder\n1/4 teaspoon salt\nA pinch of cream of tarterCoconut Cream:\n1 cup whipping cream\n2 tablespoons shredded fancy un-sweetened coconut\n1 tablespoon sugar\u00a0Coconut Pina Colada Butter Cream:\n1 1/4 cups butter\n2 1/2 cups icing sugar (more or less to taste)\n5 tablespoons Pina Colada mixDecorations:\nSweetened Shredded Coconut (to garnish)\nMaraschino cherries\nCanned Pineapple rings (or tid-bits)\nDrink UmbrellasSupplies:\nCupcake pan\nCupcake paper liners\n3 mixing bowls\nElectric mixer\nLarge spoon/spatula\nMeasuring cups\nPiping tips and bags*\nWooden skewers\n*I purchased my piping set which included 4 tips and 8 bags from a Dollar Store for $2.00. \u00a0 Step 2: Cake. 1) Preheat the oven to 350\u00baF. Line cupcake pan with paper liners.\n1) Beat the butter and sugar until mixed and fluffy.\u00a0\n2) Separate the eggs. You can use an egg separator or simply separate them by carefully passing the egg back and forth between the cracked shells while letting the egg white spill into a separate dish.\u00a0\n3) Add the egg yolks, \u00a0vanilla, coconut extract and pineapple to the butter and sugar and mix together well.\n4) In a separate bowl, add the flour, baking powder and salt and mix well with a spoon. Then, add a little at a time of this dry mixture to the wet mixture. Combine together gently.\n5) Beat the egg whites and cream of tartar in a separate bowl until the eggs whites form soft peaks. Add egg whites gradually into the rest of the batter and fold in gently.\n6) Divide the cupcake batter evenly into the cupcake pan. Bake for 25 minutes (or until a toothpick comes out clean). Remove from the oven let them cool. Remove the cupcakes from the pan and let them continue to cool completely. Step 3: Coconut Cream Filling. This Coconut Cream Filling is for piping inside the cupcakes.\n1) Pour the whipping cream into a bowl and beat until it becomes thick and fluffy (about 5 minutes).\n2) Add the coconut and sugar and mix together. If you are using sweetened coconut you may not feel the need to add any sugar. Either way, there will be plenty of sugar later in the butter cream icing! Set in the fridge to keep chilled if you are not yet ready to fill the cupcakes.\u00a0\n3) Using a wooden skewer, poke a hole in the center of the cooked cupcakes, about 2/3 of the way in. Move the skewer around in a circle to dig a little \"well\" in the middle of the cupcake.\u00a0\n4) Spoon the Coconut Cream into a piping bag with a small narrow tip. Place the tip into the hole in the cupcake and gently squeeze the bag until the Coconut Cream fills up the hole in the cupcake and you can see that it is filled to the top. Step 4: Pina Colada Butter Cream. 1) Add the butter and half the icing sugar into a bowl and beat well until thick and creamy.\n2) Add the rest of the icing sugar slowly in small batches and continue to mix until well blended. (You can add less or more icing sugar to your taste). Add the Pina Colada Mix and mix until well combined. Store in refridgerator if you are not yet ready to decorate your cupcakes.\u00a0 Step 5: Decorating. To decorate the cupcakes I used the biggest \"Open Star\" tip in my piping set but feel free to use any tip you desire. You can also, of course, just use a knife and spread the icing smooth over the tops of the cupcakes. And they would still look and taste great!\nTo make what I have coined the \"Swirly Star\" pattern, start on the outermost edge of the cupcake and slowly squeeze, making a large swirl until you reach the center of the cupcake. Squeeze while pressing down firmly in the center of the cupcake and then slowly lift your piping tip away from the cupcake. \u00a0It might take a bit of practice but you can always scrape it off the cupcake back into the piping bag and try again!\u00a0I apologize for there being no pictures of the piping process but I needed both hands for piping.\nPlace a small slice of a pineapple ring on the edge of the cupcake. Poke the umbrella through a maraschino cherry. Gently press the umbrella with the cherry into the cupcake next to the pineapple slice. Sprinkle the cupcake with shredded coconut.\u00a0ENJOY YOUR TASTE OF TROPICAL CUPCAKE PARADISE!", ["pina-colada-cupcakes-2_0", "pina-colada-cupcakes-2_1", "pina-colada-cupcakes-2_2", "pina-colada-cupcakes-2_3", "pina-colada-cupcakes-2_4", "pina-colada-cupcakes-2_5"]] [40228, "Introduction: Vegan No-bake Clementine Cheesecake. Today, I invented this lovely No-Bake clementine cheesecake. It happens also to be Vegan! ;) No cashews in here! It was a creation of hard work & lots of love,\u2026hahahhahaha! This no-bake vegan cheesecake itself is very creamy, delicious, has no cashews in it & is super addictive too. MMM! Can I serve you a yummy piece?ou can really taste the yummy coconut butter in here & at the top the yummy juicy clementines & home-made drizzled chocolate sauce! The cheesecake it self is not too sweet just sweet enough! Enjoy! xxxxHere is the tart coming out of the cheesecake tin & bottom: A thing of beauty! ;) Step 1: Gather Your Ingredients!. Recipe: For 1 cheesecake tin: 18 cm x 18 cmIngredients:For the cheesecake base: 1 cup (85 gr) medium-sized oats 1 cup (85 gr) white almond meal 2 tablespoons melted coconut oil 3 tablespoons maple syrup For the cheesecake itself:1 packet of 400 gr drained silken tofu 50 gr coconut cream 1 cup coconut butter (I added 1 teaspoon of coconut oil) 2 tablespoons coconut sugar 2 tablespoons maple syrup 1 teaspoon xantan gum 1 teaspoon vanilla extract/ I use home-made 1 tablespoon unsweetened soy milk 2 peeled clementines, pits removed For the clementines on top: 3-4 clementines, peeled, pits removed, cut up not segments For the Chocolate Drizzle: 2 tablespoons coconut oil, warmed until melted 2 tablespoons maple syrup 2 tablespoons raw, unsweetened, natural cacao powder Step 2: Method!. First, make the base. Take your food processor & place the S-blade in. Add oats. Place fitted lid on & pulse until it resembles a flour. Add almond flour, melted coconut oil & maple syrup. Place fitted lid on & pulse until it forms a brownish dough. It will look something like this. See 1st picture above!Oil your cheesecake tin with the same coconut oil on the base & sides. With help of your fingers & hands, push the dough into all the sides & base of the cheesecake tin. You can use the back of a spoon or spatula to help you. Place into the fridge to stiff up, at least until your filling is made. It will look something like this, see 2nd picture above!Now, make the cheesecake topping. Take your Vitamix container & add silken tofu, coconut cream, coconut butter, coconut sugar, maple syrup, xantan gum, vanilla, soy milk & clementines together. Place fitted lid on & use the tamper to push ingredients into the running blades. Blend on high-speed for 1 to 2 minutes & turn back. Stop machine from time to time to push ingredients into the blades. Blend again on high-speed until it all is creamy & check the sweetness. You must taste the clementines with sweetness attached! ;) It will be creamy & very thick too. Spread it all out on top of your cooled base. With help of a spatula, clean fingers & a spoon. Place back into the fridge for at least 2 hours or until stiffed up. After being one hour in the fridge, place fresh segments of clementines over the top of the cheesecake & place back into the fridge, see picture here, 3rd picture above!Finally, make the drizzled chocolate sauce. Place your coconut oil, raw cacao powder & maple syrup into a bowl above a fitted pot filled with boiling water. The hot water must not touch the bowl! This is called au-bain-marie. Set the what on low-heat. The heat will melt your coconut oil & with a whisk, stir everything together! MMM! You can really taste the chocolate & yummy maple syrup. See 4th & 5th pictures above!Turn heat off & drizzle your hot chocolate sauce over your clementine segments & place into the fridge to cool down further, at least for 4 hours!!! I drizzled my chocolate sauce with a spoon but that wasn\u2019t very handy though! See 6th picture above!When you think your cheesecake is ready, take it out of your fridge. With help of your hands, carefully flip your cheesecake tin open. Take away your upstanding sides. With help of a sharp long knife, loosen the base of your cheesecake carefully. Now, take a clean large plate or tart presentation stand & move your cheesecake to there, very slowly. Cut into desired pieces, but not too large because this cheesecake will fill you up! Enjoy with loved one\u2019s! MMMM! Place leftovers into a fitted pot with fitted lid in the fridge. Remove from the fridge about 15 minutes before serving, because you want the cheesecake to be creamy & not too cold!!! :)You can also find this tasty recipe here on my blog: http://sophiesfoodiefiles.wordpress.com/2015/11/13/vegan-no-bake-clementine-cheesecake/", ["vegan-no-bake-clementine-cheesecake_0", "vegan-no-bake-clementine-cheesecake_2"]] [40229, "Introduction: Delecious Yummy Biryani. Today we will make this perfect delecious biryani Step 1: . This is all we need to put it on the rice we need a bazaliya and Cauliflower and carrots and of corse we need a chicken chest because it is so yummy in it and you can also put the meatballs in it because it is really yummy too and of corse we need a rice and for the color it is really up to you what color of biryani to make and the color is all about spices you can buy a biryani spices which changes the color and make it more tasty but today I used a turmuric to make the color yellow and I think it is more yummy than any other color of biryaniand yes my loves that is all we need for the perfect biryani Step 2: Cook Everything Now. and now all you have to do is cook a rice and put the turmuric and salt to the rice to make the rice tasty and yellow and just cook the bazaliya and Cauliflower and carrots and everything that you wanna put in your biryani and then also cook the chicken chest very well and when you cook everything very well and nice then you are good to go Step 3: Put Everything to Gather. After you cooked the rice and the ingredients very well all you have to do is just put the ingredients on the rice and you will have a perfect delecious biryani Step 4: And Ta Dah. and this is the biryani that we just made and have fun with it", ["delecious-yummy-biryani-1_0", "delecious-yummy-biryani-1_1", "delecious-yummy-biryani-1_2", "delecious-yummy-biryani-1_3", "delecious-yummy-biryani-1_4"]] [40230, "Introduction: Pickle Rick Pickles. Imported direct from Dimension C-137 Step 1: Break Out Photoshop .... or Just Print This Png.. This will definitely be a short instructable. The steps are basically:Find jar of whole pickles.Remove label from jar of pickles.Create new label for jar of pickles. Option 1: Break out Photoshop and and scour the web for various images to make your label. Put them all together in Photoshop.Option 2: Just use the PNG attached to this instructable.Print labelCut out labelGlue label to jar of pickles.Honestly I just did this because I happen to have a jar of pickles sitting around that someone gave me at some point and I don't really eat pickles. This seemed like a good reason to keep them around.", ["pickle-rick-pickles_0", "pickle-rick-pickles_1"]] [40231, "Introduction: Scuffins - Muffin-shaped Scones. My daughter and I like scones for breakfast. Unfortunately, the traditional triangular shape tends to crumble in a book bag or briefcase. So, we looked around for a more \"travel-friendly\" shape, and found our cup-cake pan. So, Scuffins - The Muffin shaped scones!\u00a0 Step 1: Recipe. Here's the scone recipe we use (U.S. measurements):\n2 cu Flour\n1/2 cu Sugar\n1 tsp Baking Powder (NOT soda!)\n3/4 cu (1 1/2 sticks) butter, cubed\n1 egg\n3/4 cu Half-and-half (or heavy whipping cream)\n1 tsp vanilla (optional)\n1 1/2 cu dried fruit (raisins, cranberries, apple, etc.)\nPreheat oven to 400o Farenheit\nNeed a mixing bowl and something to mix with, various measuring devices, a knife and a regular table spoon, and a muffin tin. Step 2: Mix It Up. \n Place dry ingredients into your mixing bowl. Stir to mix. Because of a wrist injury, my daughter cannot mix by hand, so we used a power stand mixer. Attached is a video of how fast the mixing should take place. Like mixing biscuits. Mix for about 15 - 30 seconds. Step 3: Now It's Getting Sticky. Add the butter cubes and mix for a minute or until the cubes are well distributed and coated. Step 4: Time for Egg Creme. Add the egg (without the shell, wise guy) and cream and vanilla (if preferred. Try it without, first).\nMix for another minute so the egg is well mixed in. Step 5: Add the Payload. Now fold in the dried fruit. Put in a 1/2 cu at a time, and fold.\nWhen you're done it should look like the second photo. Step 6: Decant Into the Muffin Tin. Now it's time to put the dough into the cup-cake tin. We spray the tin with a cooking spray and lightly flour it to prevent sticking. We use a regular table spoon, dipped in hot water, and scoop up a dollop which will fill the cup to the top of the tray. Continue until you either run out of dough or spaces in the tin. With our cup-cake tins, we get about a dozen with this recipe. Step 7: Send It to That Warm Place Below. Time to put it in the 400oF\u00a0oven for 20 minutes. Do the knife blade test (stick a shiny clean knife bland into the center and if it comes out clean, it's done. If it comes out with batter on it, give it another 5 minutes and repeat). While you're waiting, this is an excellent time to wash the mixer, bowls, etc. Remember, a good cook isn't done until the dishes are! Step 8: Cool It. Using a knife, slide down the side between the scuffing and the tin, and twirl around and lift the scuffin so it goes sideways. Then you can pluck it out with a hot pad and set aside to cool. Finally, you can enjoy a hot scuffin with butter (or jam!) Be sure to finish cleanup. Keep in a cool, dry place and you can take it in a back-pack inside a sandwich bag and be assured it won't get completely trashed!\nEnjoy.", ["scuffins-muffin-shaped-scones_0", "scuffins-muffin-shaped-scones_1", "scuffins-muffin-shaped-scones_2", "scuffins-muffin-shaped-scones_3", "scuffins-muffin-shaped-scones_4", "scuffins-muffin-shaped-scones_5", "scuffins-muffin-shaped-scones_6", "scuffins-muffin-shaped-scones_7", "scuffins-muffin-shaped-scones_8"]] [40232, "Introduction: Lazy Cook - Pizza at Home. \nThe problem with being single and loving pizza is how to get a fresh pizza without ordering delivery, paying too much for frozen, and having to make too much at a time.\u00a0 Let's keep this instructable as easy as the pizza is to make! Step 1: Collect Your Ingredients. \nGet out your ingredients:\nFLOUR tortillas (A couple of dollars for 20 - 10 cents per)\nPizza sauce (A couple of bucks for enough for 20 - 10 cents per)\nShredded cheese (Three dollars for enough for 10 - 30 cents per)\nToppings (optional - Pepperoni is about three bucks for 20 - 30 cents per)\nSeasonings (optional - but shouldn't be - a couple of cents max per)\nTotal cost per pizza = 10 + 10 + 30 + 30 + 2 = 82 cents per pizza\nNote: I make my own Italian seasoning by mixing oregano, basil, garlic, rosemary, and thyme.\u00a0 You can buy a similar mix at most grocery stores. Step 2: Turn on the Oven. Set your oven to preheat to 400 while you perform the rest of the steps. Make sure it is at temp before putting the pizza in!\nSomething to think about, how do you know if your oven keeps a good temperature? Buy a oven thermometer. That way when you think you're cooking at 400 you actually are.\n(That was an easy step, huh?) Step 3: Place the Tortillas on a Cookie or Pizza Sheet, Add Sauce. Simply lay the tortillas out on your cooking sheet.\u00a0 Spoon on the sauce.\u00a0 One heaping teaspoon per pizza is enough!\n(Believe it or not, you can cook these on heavy paper plates in a pinch.\u00a0 SAFETY -\u00a0 Make sure the temp never reaches about 400.\u00a0 Paper burns at 413 degrees)\nThis is a great time to rinse off the spoon and put it up to dry... Step 4: Add Cheese. Take a hand pinch (fingers and thumb full) and place it heaped in the center of the pizza.\u00a0 Use your fingers to pat the cheese into a nice circle. Step 5: Add Seasonings. To me, this is the most important step.\u00a0 If you've ever had a pizza that made you think, \"Hey this is better than usual!\", it's probably most because of the seasoning.\u00a0 Cheese is cheese, bread is bread, and toppings are toppings.\u00a0 What makes any pizza so good is the seasonings.\u00a0 Even if you think it is the sauce, it's because of the seasonings in the sauce, right?\nFirst of all, put it on before the toppings so it settles down into the cheese.\u00a0 Secondly, don't over do it; a small amount goes a long way.\u00a0 Try to sprinkle it evenly and consistently.\nSee the picture of how to regulate the flow of an open bottle with two fingers. Step 6: Add Toppings. Now just place your toppings on.\u00a0 Remember that any meat topping is going to add some grease from their fat content.\u00a0 That's okay, fat is where meat gets its flavor.\u00a0 Just be careful not to add LOTS of meat toppings.\u00a0 A pizza is something that should be a meaningful blend of tastes.\u00a0 Too much of any one thing ruins it!\nAlso note that I placed my fixings all in the center of the pie.\u00a0 Since my pan is warped down in the center I really should (and normally do) put them somewhat to the high side so they don't slide off the tortilla as they bake.\u00a0 You'll see in a minute when they come out of the oven. Step 7: Put in Oven. Make sure the oven is preheated to 400 already.\u00a0 If you put it in too soon, the heating elements trying to bring the temperature up with scorch and burn your pizza on the outside and leave the inside undercooked.\u00a0 This is true of all cooking and one of the biggest mistakes people make in baking.\u00a0 WAIT until the oven is preheated to put your masterpiece in!\u00a0 Just opening the door causes the oven to have to heat back up! Step 8: Set a Timer!. Set your timer for 12 minutes.\u00a0 Know how some recipes tell you to adjust the time for your oven?\u00a0 That's because ovens aren't all accurate at keeping the heat you set them to.\u00a0 We don't have to worry about that because we are using a thermometer!\u00a0 Set the timer to 12 minutes for perfect pizza!\nCheck things out at about six minutes - you'll see something like the second picture.\u00a0 Remember, don't open the door!\u00a0 It has a window for a reason. Step 9: Remove From Oven. When the bell goes off, take your pizza out of the oven.\u00a0 Remember, things in the oven are HOT.\u00a0 You can use your hand, but for the next week or two it will hurt like crazy and might even get infected from the third degree burns - use a hot pad!\nSet it on another hot pad to cool a bit before cutting.\u00a0 This usually takes about three minutes.\nNotice how my pizza slid to the middle of the pan some - almost off the pizza?\u00a0 I could have started uphill a bit so that as it slid it would be moving to the middle of the pan.\u00a0 If you have a nice new pan this shouldn't matter.\nAlso notice how dark the cheese is.\u00a0 This is because of the type of cheese.\u00a0 If you use mozzarella it will be lighter. Step 10: Cut Into Slices. I cut mine into four slices.\u00a0 This makes it easy to put on a single plate if you made two.\nDON'T FORGET!\u00a0 Lazy cooks clean utensils as they use them.\u00a0 Step 11: Clean Up. Well, all that's left is cleaning up a bit.\u00a0 If you use a stainless steel wool pad, anything on the pan comes off real easy.\u00a0 I usually do this right before I eat the pizza.\u00a0 That way all I have left to do is toss the paper plate when I am through eating!\nMy brother thinks I should not use paper plates due to deforestation.\u00a0 I wonder which is worse, deforestation or using up clean water for washing.\u00a0 I'll leave that for another Instructable...\nEnjoy your fresh hot pizza!", ["lazy-cook-pizza-at-home_0", "lazy-cook-pizza-at-home_1", "lazy-cook-pizza-at-home_2", "lazy-cook-pizza-at-home_3", "lazy-cook-pizza-at-home_4", "lazy-cook-pizza-at-home_5", "lazy-cook-pizza-at-home_6", "lazy-cook-pizza-at-home_7", "lazy-cook-pizza-at-home_8", "lazy-cook-pizza-at-home_9", "lazy-cook-pizza-at-home_10", "lazy-cook-pizza-at-home_11"]] [40233, "Introduction: Vegetarian Bean Enchiladas. My boyfriend and I are huge fans of Mexican food if you haven't already figured that out. Living in New Mexico, we end up eating quite a bit of it. I recently found this blog, The Garden Grazer, and let me tell you, it's fantastic if you're a vegetarian who loves Mexican food. She makes this recipe she calls bean enchiladas, and I decided to adapt it. Here's how you make bean enchiladas: Step 1: Ingredients. Ingredients:15 oz. (1 can) black beans15 oz. (1 can) vegetarian refried beans15 oz. (1 can) enchilada sauce4 cloves garlic1/2 large onion (about 1/2 cup chopped)shredded sharp cheddar cheese6 medium-sized tortillasoptional toppings:avocado, chopped tomatoes, sliced olives, crushed red pepper, bell pepper, chopped spinach, etc. Step 2: Making Tortilla Filling. Preheat your oven to 325 degrees. Mince your garlic and dice your onion. Saute in a pot over medium-high heat until onions are translucent. Lower heat to medium. Add refried beans and stir with a wooden spoon until soft. Add the drained can of black beans. Stir to combine. Spoon out 1/6 of the mixture onto the first tortilla. Sprinkle some cheese on it. Repeat five times. Step 3: Put 'em in the Baking Dish. Roll each tortilla and place the seam-side down in a slightly sprayed 9x13 glass baking dish. (You can fold in the ends if you wish, but I decided not to.) Step 4: Bake. Pour the enchilada sauce and cheese over the whole thing. Oh, and don't skimp on that cheese. Seriously, don't skimp on the cheese. Place in the oven and bake for about 20-25 minutes. Step 5: Prepare Toppings. Now prepare whatever toppings you're going to serve with these enchiladas. I decided to chop some baby spinach. We also had sliced olives, avocado and crushed red pepper. Step 6: Done!. After the enchiladas are done baking, take them out of the oven. Serve immediately with chosen toppings. Enjoy! If you want to see more posts like this, visit my craft/recipe blog Liz Makes. Have a great day!", ["vegetarian-bean-enchiladas_0", "vegetarian-bean-enchiladas_1", "vegetarian-bean-enchiladas_2", "vegetarian-bean-enchiladas_3", "vegetarian-bean-enchiladas_4", "vegetarian-bean-enchiladas_5", "vegetarian-bean-enchiladas_6"]] [40234, "Introduction: Nalesniki- Traditional Polish Crepes With Cheese Filling. Nalesniki are traditional Polish crepes that can be filled with a sweet cheese filling or fruit preserves. My family makes Nalesniki for the holidays and servers them as a dessert but they also make for a great breakfast!\u00a0Nalesniki (makes about 20)Pancake: 3 cups unbleached flour 2 eggs 1 cup milk 2.5-3 (+) cups water 2 tsp sugar pinch of salt Combine all ingredients in pot with a handle. Use mixer on medium speed until all ingredients are combined. Keep adding water until the mix is thick but runny (like heavy cream). Heat an omelet pan on medium high heat. Grease bottom of omelet pan by dipping a paper towel in a shallow dish of olive oil. Ladle one full ladle of liquid dough into center of heated greased pan. Rapidly swirl the pan as to cover entire bottom with dough. Touch up air holes with dough on back of spoon as needed. Using a spatula, flip the pancake as soon as it\u2019s golden. Transfer pancake to flat dish when both sides are barely golden. Repeat until all mixture is used.Filling: 3 lbs (48 oz) ricotta cheese 3 eggs \u00be - 1 cups (according to taste) sugar 1 tsp vanilla zest of \u00bd lemon \u00bd tsp lemon juice Mix by hand all ingredients in a large bowl.Nalesniki: Put \u00bd spoonful of filling onto the front/middle part of a pancake. Fold the top down onto filling. Then fold both left and right side in towards the middle; finish rolling the pancake from front to back. Repeat!To Serve: Sautee both sides in butter until golden. Serve with sugar, sour cream, or jam. Step 1: Mix the Pancake Ingredients. Pancake: 3 cups unbleached flour\u00a0 2 eggs 1 cup milk 2.5-3 (+) cups water 2 tsp sugar pinch of salt Combine all ingredients in pot with a handle. Use mixer on medium speed until all ingredients are combined. Keep adding water until the mix is thick but runny (like heavy cream). Step 2: Prep Pan. Heat an omelet pan on medium high heat. Grease bottom of omelet pan by dipping a paper towel in a shallow dish of olive oil. Step 3: Make the Pancake. Ladle one ladle of liquid dough into center of heated greased pan. Rapidly swirl the pan as to cover the entire bottom with dough (the thiner the pancake is the better - use just enough liquid dough to cover the bottom of the pan). Touch up air holes with dough on back of spoon as needed. Step 4: Repeat Steps 2-4 Until All Pancake Mixture Is Used. Using a spatula, flip the pancake as soon as it\u2019s golden. Transfer pancake to flat dish when both sides are barely golden. Repeat steps 2-4 until all liquid dough mixture is used. Step 5: Make the Cheese Filling. Filling: 3 lbs (48 oz) ricotta cheese 3 eggs \u00be - 1 cups (according to taste) sugar 1 tsp vanilla zest of \u00bd lemon \u00bd tsp lemon juice Mix by hand all ingredients in a large bowl. Step 6: Assemble the Nalesniki. Nalesniki: Put \u00bd spoonful of filling onto the front/middle part of a pancake. Fold the top down onto filling. Then fold both left and right side in towards the middle; finish rolling the pancake from front to back. Repeat!\u00a0 Once complete, store the Nalesniki in the refrigerator until ready to serve. Step 7: Sautee the Nalesniki. Sautee both sides in butter until golden. Step 8: Serve and Enjoy!. Serve with sugar, sour cream, or jam. Enjoy!", ["nalesniki-traditional-polish-crepes-with-cheese-fi_0", "nalesniki-traditional-polish-crepes-with-cheese-fi_1", "nalesniki-traditional-polish-crepes-with-cheese-fi_2", "nalesniki-traditional-polish-crepes-with-cheese-fi_3", "nalesniki-traditional-polish-crepes-with-cheese-fi_4", "nalesniki-traditional-polish-crepes-with-cheese-fi_5", "nalesniki-traditional-polish-crepes-with-cheese-fi_6", "nalesniki-traditional-polish-crepes-with-cheese-fi_7", "nalesniki-traditional-polish-crepes-with-cheese-fi_8"]] [40235, "Introduction: Emergency Birthday Cake. Have you ever been camping, or driving through Small Town, USA when you realized that you forgot your travel companion's birthday? Need an Emergency Birthday Cake, but there are no bakeries or bigger grocery stores around? Well have no fear, I'm going to show you how to make an easy no-bake emergency donut layer cake from things available at most truck stops and small corner stores. (You can thank me for saving the day by posting photos of your trip and cake successes in the comments section below... ) Step 1: Supplies. 2 raised donuts* (preferably, one that is glazed with sprinkles)1 can pre-made frosting paper plates (3 + however many pieces you need to serve)2 plastic knivesbirthday candles*Try and find two donuts that are roughly the same shape/height and as round as possible. Step 2: Cut 1. Cut the non-frosted donut into four equally thick slices, using one of the plates as a cutting mat. Step 3: Cut 2. Repeat for the frosted donut, being extra careful to cut the frosted top off evenly. (This will serve as the top of your cake.) Step 4: Building Your Layers: Part I. Place the bottom slice of the non-frosted donut, cut side up, on one of the paper plates.Spread a layer of icing on the top using the second plastic knife.Repeat for the next two layers.NOTE: You will not be using the top rounded slice of the non-frosted donut. Set it aside for a midnight snack. Step 5: Building Your Layers: Part II. Continue adding layers using the middle two slices of the frosted donut. NOTE: You will not be using the bottom rounded slice of the frosted donut. Add this to the midnight snack plate.Set aside frosted/sprinkled top. Step 6: Ice Ice Baby. Now carefully cover the sides of the cake with icing until the sides (and top) look even and smooth. Then take the frosted/sprinkled donut top and place it carefully on top.Yay! Your emergency cake is now built. Step 7: Light Their Fire. Add candles, light them, an then SING HAPPY BIRTHDAY setting the dial to 'embarrassment' (= super loudly)! Step 8: Make a Wish + Serve. Have the lucky birthday boy or girl make a wish and blow out the candles. (FYI: It may be a mini cake, but they get a regular sized wish.)Then serve up the tiny cake pieces! I don't know the nutritional value of this creation, but I'd guess that for healthy caloric intake, one tiny piece will do... :)Happy Emergency Birthdays everyone!", ["emergency-birthday-cake_0", "emergency-birthday-cake_1", "emergency-birthday-cake_2", "emergency-birthday-cake_3", "emergency-birthday-cake_4", "emergency-birthday-cake_5", "emergency-birthday-cake_6", "emergency-birthday-cake_7", "emergency-birthday-cake_8"]] [40236, "Introduction: The Cool Pool Cake!. I made this cake for my son's 4th birthday this summer. We had a luau/tropical theme for his party and this was a perfect cake for it. Unfortunately I don't have as many detailed photos on this cake as I did with my pirate cake but I thought I would add it anyway. This is a fun easy cake to make that is sooooooo good. Step 1: Let's Dive on In!. You can make this cake with any size or shape cake you desire or have pans for. I made to 10\" round cakes and layered them on each other, then I cut the top layer down about 1\" and scooped out the cake. Next I did a fast set Jello, in green cuz I couldn't find blue. Poured it into the cake and then since I didn't want to have a slimy looking pool I added some drops of blue food coloring to give it some moving water effect. You can't really see it in the pictures though. Next it went into the fridge overnight (but you don't have to wait that long). Step 2: Finishing Touches!. Next came the frosting and decorating. I used teddy grahams, peach rings for the inner tubes and used some silk flowers for the umbrella's, I just put them on top of skewers and viola!!! Then at that point I realized I had forgotten to buy some graham crackers for the diving board and had to think quick for an alternative. My solution... a piece of bread. not tasty but boy it worked great!!! I frosted it and lined it with piping gel, YEAH!!! For a fun touch I add mini Oreo's around the base of the cake to finish it off! The kids loved and it was so moist and tasty!!!", ["the-cool-pool-cake_0", "the-cool-pool-cake_1", "the-cool-pool-cake_2"]] [40237, "Introduction: Cupcake Wrappers. Just some photos of the cupcake wrappers I made for my wedding. The template is one I found online, with our monogram added to the front. I printed them on basic colored cardstock from JoAnns, then cut them out so that the top of the heart was the top of the wrapper.", ["cupcake-wrappers_0"]] [40238, "Introduction: Easy Cream Cheese-Pecan Fudge. This was a recipe given to my mother a few years ago. We love it and I hope you do too! It's very easy and makes a wonderful gift if you make your neighbors plates of treats for the holidays!\nThis is the EASIEST fudge to make! You don't need to cook the fudge with a candy thermometer or anything!\nUnfortunately, I do not have a picture of the finished product once it is cooled and sliced. Hopefully, you can forgive me\u00a0 and enjoy the picture of the pecans :)\nAlso, in this recipe I've made a double batch. That's why I'm not using a 9x9 inch pan. Step 1: Ingredients. Ingredients:\n8 oz block of cream cheese, softened\n1/2 c. of butter\n2 c. chopped pecans\n~ 1 1/2 lbs of powdered sugar Step 2: Toasting the Pecans. 1. Preheat oven to 350 degrees\n2. Place aluminum foil on a cookie sheet (this will reduce your mess)\n3. Chop up your pecans\n4. Melt butter\n5. Mix butter and chopped pecans\n6. Pour pecan-butter mix onto cookie sheet.\n7. Bake pecans roughly 15-20 minutes. After 10 minutes watch them closely. They should look a little toasted. If a few on the edge of the pan burn it's no big deal. Just toss out the burnt ones. Step 3: Mixing the Cream Cheese. 8. Try as best you can to mix the cream cheese in with the powdered sugar.\n9. When you have completely mixed the powdered sugar and cream cheese or you have given up, add the toasted pecans to the mix. The butter on them will add some liquid and help you blend it more thoroughly.\n10. When all ingredients are mixed thoroughly pour into 9x9 inch brownie pan and pat it down lightly so that it can spread out into the pan.\n11. Set in the fridge to cool and eat whenever you are ready!\nSee! Wasn't that easy!?\nStorage: I would recommend storing it in the fridge covered in aluminum foil since one of the main components is cream cheese.", ["easy-cream-cheese-pecan-fudge_0", "easy-cream-cheese-pecan-fudge_1", "easy-cream-cheese-pecan-fudge_2", "easy-cream-cheese-pecan-fudge_3"]] [40239, "Introduction: Ghoul-icious Sausage and Pumpkin Soup....It's Spook-tacular. A Friend of mine gave me this recipe many years ago. I think she got it off of the Internet on a low-carb recipe site. I've seen it floating around since then.\nIt has been our Go-To recipe every Halloween as well as any time we want an easy to make, great tasting soup.\nThis is NOT low fat as written, but IS low carb. You could do a few adjustments to lower the fat/calorie count. I'll list some of the changes I've made Step 1: Step 1 Recipe (Ingredients and Equipment). 1 pound tube of HOT sausage (you can use regular or lower fat sausage) You could add red pepper flakes if you can't find HOT1 Medium Onion Chopped\n1-2 Cloves of Garlic Chopped (I used garlic from a jar today)8 ounces\u00a0of Fresh Mushrooms sliced\u00a0(you can use canned sliced mushrooms)1 rounded Tablespoon of Italian (or Spaghetti) spices\n1\u00a0 15 ounce can of Pumpkin Puree (NOT pumpkin pie filling)4 cups Chicken Broth \u00a0(I used 2 cans of chicken broth)\u00a01 cup Half & Half (I used 1/2 cup of half and half, and 1/2 unsweetened regular almond milk) you could use all skim milk\nLarge Sauce Pan\nKnife\nCutting Board\nMeasuring spoons, and cups\nCan opener Step 2: Step 2 Getting Started. Brown the sausage in the large sauce pan.....there is NO need to brown it in a skillet, this will save you from washing an extra pan.\nChop the onion while the sausage is browning\nDrain the sausage\nReturn the sausage to the pan Step 3: Step 3 Combine. Once the sausage is back in the pan add:\nchopped onion\nchopped\u00a0garlic\nItalian Spice (or spaghetti spice)\nMushrooms\nSaute until the sausage is\u00a0cooked and the onions are tranlucent\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Step 4: Step 4 Here Comes the Pumpkin. Add the can of pumpkin, and mix WELL\nStir in \u00a0the broth\nSimmer 20 minutes, stirring once or twice Step 5: Step 5 Finish. Stir in half and half, and simmer for another 10 minutes (DO NOT let it boil)\nSalt and pepper to taste (I never add any) Step 6: Serve, and Enjoy. I know this sounds like an odd combination, but it's really GREAT. I've never had anyone NOT like it, and I've shared this recipe over, and over. This is a filling, hearty, healthy soup.", ["ghoul-icious-sausage-and-pumpkin-soupits-spoo_0", "ghoul-icious-sausage-and-pumpkin-soupits-spoo_1", "ghoul-icious-sausage-and-pumpkin-soupits-spoo_2", "ghoul-icious-sausage-and-pumpkin-soupits-spoo_3", "ghoul-icious-sausage-and-pumpkin-soupits-spoo_4", "ghoul-icious-sausage-and-pumpkin-soupits-spoo_5", "ghoul-icious-sausage-and-pumpkin-soupits-spoo_6"]] [40240, "Introduction: Easy Eyeball Cookies. A quick and fun twist on cookies to bring you into the Halloween holiday season. I found candy eyeballs in the grocery store the other day and thought they could be a fun addition to some homemade halloween treats. Then it hit me, oreos are a natural eyeball decoration for baked goods, especially now that they come in a miniature version. Naturally, they should be found on a cookies 'n cream cookie and so this Instructable was created. With the help of Jello's Cookies and Cream cookie pudding mix, these cookies are wonderfully chewy and moist. Follow along to make cookies 'n cream cookies with a fun decorative flare! Step 1: Ingredients. You'll need the following:2 1/4 Cups Flour1 Teaspoon Baking Soda1/2 Cup White Sugar1/2 Cup Brown Sugar1 Cup Unsalted Butter (two sticks softened)2 Eggs1 Teaspoon of Vanilla Extract1 Package of Jello Oreo Cookies and Cream Pudding Mix1 Cup Semisweet Chocolate Chips1 Bag of Mini OreosBlack Gel IcingPreheat your oven to 350F.Recipe adapted from Six Sister's Stuff. Step 2: Dry Ingredients. Combine your flour and baking soda in a small mixing bowl. Whisk together until thoroughly combined. Set aside until after your wet ingredients are mixed. If you haven't done so already, preheat your oven to 350F. Step 3: Cream . Add your brown and white sugar to your softened butter in a large mixing bowl. You'll want a large mixing bowl because you'll be adding your dry ingredients to this mixture in a later step.Mix together with an electric mixer until uniformly combined and creamy. Step 4: Eggs and More. Once you've creamed your butter and sugars add your eggs, vanilla extract, and jello pudding mix. Blend on medium speed with your electric mixer until evenly mixed. Step 5: Chunky Goodness. There's something extra delightful about a cookie with a few extra chunks and this is the step where that magic happens. Pull a few (10-26) Oreos aside. These will be for your eyes later. Take the rest of the mini oreos and crush them. I did this by placing them in a ziplock bag and rolling the back of a metal spoon over the cookies. Add 1 cup of crushed oreos and 1 cup of chocolate chips to your cookie dough. Fold evenly into your dough. Step 6: Ballin. Roll tablespoon sized chunks of dough in your palms. Space evenly on a greased cookie sheet. Bake in your oven for 8-10 minutes at 350F. I ended up baking for just 8 minutes which resulted in a chewy, moist cookie with a golden brown bottom. I wanted to have them a little chewy so that I could insert the mini oreos easily.Once baked, let your cookies cool on the cookie sheet for 2 minutes. Step 7: Eyeballs. While your cookies are cooling, start separating your oreos. It's that same classic method from yoru childhood days. Grasping the cookie on either side of the oreo with your two hands, rotate your hands in opposing directions, twisting the cookies apart. Keep the side that has the majority of the cream. These are your eyeballs. Step 8: Place Your Eyes. Gently place your mini oreos into your warm cookies. Press firmly enough that they lodge in the cookie dough. Add one and make your cookie a cyclops or multiple to give it a monstrous look. Step 9: Pupils. Create pupils on your eyeball(s) using your gel icing. I chose to use standard black icing here, but you can definitely and easily get creative. Use red to create a bloodshot eye look or green and blue to create a more natural eye color detail. Step 10: Enjoy. You're done! Eat up and share your new cookies 'n cream eyeball cookies with friends and family or set out for a halloween party. ", ["easy-eyeball-cookies_0", "easy-eyeball-cookies_1", "easy-eyeball-cookies_2", "easy-eyeball-cookies_3", "easy-eyeball-cookies_4", "easy-eyeball-cookies_5", "easy-eyeball-cookies_6", "easy-eyeball-cookies_7", "easy-eyeball-cookies_8", "easy-eyeball-cookies_9", "easy-eyeball-cookies_10"]] [40241, "Introduction: How to Make a Bowl of Cereal. Hello in this instructable I will show you how to make that bowl of cereal you have long desired for in the morning Step 1: Gather Your Supplies.. The first step is to get the supplies needed for a bowl of cereal:\n1. Bowl\n2. Spoon\n3. Milk\n4. A box a cereal! Step 2: Get Bowl and Add Cereal. First get your bowl and place it on the counter top or table.\nThen add cereal. Step 3: Add Milk.. Now it is time to add milk!\n1. Get milk\n2. Remove cap\n3. Pour onto cereal\n4. put cap back on milk Step 4: Add Spoon and Enjoy!. Finally, add your spoon\nAnd enjoy your bowl of cereal!", ["how-to-make-a-bowl-of-cereal_0", "how-to-make-a-bowl-of-cereal_1", "how-to-make-a-bowl-of-cereal_2", "how-to-make-a-bowl-of-cereal_3", "how-to-make-a-bowl-of-cereal_4"]] [40242, "Introduction: Indian Masala Chai (Spiced Tea). Imagine, you are on the train riding south from Delhi headed toward the city of Agra, home of the famous Taj Mahal. \u00a0The warm air blows through the open bar windows as you look out over the Indian countryside. \u00a0You hear a gruff voice: \u00a0\"Garam Chai, Garam Chai\" and the strong smell of cardamom hits your nose. \u00a0You hand over a few rupees to the Chai Wallah, and he gives you a terra cotta cup of the best tea you've ever tasted. \u00a0This is the recipe for that tea. Step 1: Tools and Materials. \n First, you must gather the proper supplies. \u00a0The trickiest part of this recipe is getting the proper tea leaves. \u00a0This may involve a trip to your local Indian market. \u00a0The key is to ask for \"CTC leaf\". \u00a0CTC stands for \"Cut, Torn, Crushed\" and is a concentrated, processed tea leaf. \u00a0You could try and make this from loose leaf Darjeeling or something fancy, but Masala Chai isn't really that kind of thing. \u00a0It comes in a bag and looks like coffee grounds. The MOST important thing isn't what is on this list, but what is NOT on this list. \u00a0Resist the urge to through all the spices in your spice cabinet into this tea (i.e., no nutmeg, cinnamon, lemongrass, cloves, allspice, etc.) \u00a0Of course after you've had the authentic chai experience, go ahead... but I strongly suggest you make it simply at least once to see how good it is. 2 cups of milk 2 cups of water 3 tablespoons of sugar 6-7 cardamom pods (I suggest buying these in bulk at your local health food store) 4 teaspoons of CTC leaf indian tea something to strain the tea with Step 2: The Boil. In a large saucepan, put 2 cups water, 2 cups milk, 3 Tbsp of sugar over low to medium heat. Cut the tips off of the cardamom pods and open them up. \u00a0Put the inside of the pods into the pot and discard the hard outer casing on the pods. \u00a0Flavorful pods are very dark... if you have a bunch which are dried out and light brown, you may have to add more pods to really taste the cardamom. Stir this mixture to dissolve the sugar, and bring it to a boil. \u00a0Be careful because it really likes to boil over. \u00a0It's ok if it does a little bit, I'm convinced it makes the tea more authentic. :) Step 3: The Tea. Once the sugar/cardamom/water/milk mixture is boiling, then it is time to add the 4 teaspoons of CTC leaf tea. After adding the tea, you boil it for several minutes until it gets that \"chai color\" as shown below. Step 4: Strain and Serve. Now that the chai is done, it's time to strain out the leaves and cardamom pods. I use a little tea strainer, but you could also use cheesecloth. Close your eyes, and enjoy a taste of India!", ["indian-masala-chai-spiced-tea_0", "indian-masala-chai-spiced-tea_1", "indian-masala-chai-spiced-tea_2", "indian-masala-chai-spiced-tea_3", "indian-masala-chai-spiced-tea_4"]] [40243, "Introduction: Mindful Coffee. Today we are going to learn to slow down and smell the coffee. We are going to learn mindfulness and improve our level of happiness through coffee. Step 1: Quality. Life is short choose what you enjoy and choose quality. Know your coffee. Check the roast date. ultimately it should be about two weeks prior to now. Read where it's from. Make note of which you like. Step 2: Smell the Beans. Smell the whole beans. Step 3: Choose Your Tool. There are so many ways to brew coffee. Today we are doing Pour over. What a great method for focusing on mindfulness and happiness. Step 4: Grind by Hand. The more work the longer it takes, generally, the better something is. Grinding by hand not only forces you to slow down but produces a superior coffee. It also allows you to enjoy the aroma of the coffee as it is ground. Step 5: Smell the Grounds. Notice the different in scent from the whole beans. Step 6: Boil Water. With many of these methods you will book the water yourself. This frees you from reliance on a Coffee machine. Listen to the water flow and heat up. see it, smell it, feel it. Step 7: Wet the Filter. You want to set the filter fort to take out any thing that may affect the coffee flavor. Step 8: Place the Coffee. Place the coffee grounds I the filter. Step 9: The Bloom. Pour just a little bit of boiling water over your grounds. Watch as it absorbs, bubbles us, and released an aroma of steam. Step 10: Pour Over. Pour the boiling water over the grounds slowly. Do this in about 3 separate pours. Step 11: Smell the Coffee . Again this is all about experiencing it. Smell it as it cools, feel the steam, feel the heat and weight of the cup. Step 12: Taste and Enjoy. Taste and enjoy your coffee. Sit with it. Don't drink and drive. Sit. ", ["mindful-coffee_0", "mindful-coffee_1", "mindful-coffee_2", "mindful-coffee_3", "mindful-coffee_4", "mindful-coffee_5", "mindful-coffee_6", "mindful-coffee_7", "mindful-coffee_8", "mindful-coffee_9", "mindful-coffee_10", "mindful-coffee_11", "mindful-coffee_12"]] [40244, "Introduction: Divinity Chew Candies. Look, making candy is hard. But in light of that, I attempted to make divinity candy this year to take to my family get together using my grandmother's recipe. What ended up happening? I messed up. I got my mess-up on camera since I was making an Instructable for divinity. Alas, you get this!The StoryI don't usually use a candy thermometer and have always had divinity turn out well. This time, the sugar syrup mixture got a little too hot. The result was...not divinity. However, it did taste like divinity! Instead of being white and fluffy, it was tan and chewy. As disappointed as I was, what I got out of this mess-up was sort of a \"Divinity Chew\", kind of like a taffy with a divinity taste to it. This is a traditional candy turned into something new. In fact, I decided to cut them into little pieces, wrap them in wax paper, and hand little boxes of them out to the family on Christmas Eve.In giving the boxes out, I opted to not tell the family that I meant to make divinity and ended up with a chewy thing instead. When asked, I urged them to try it first, then tell them the story.There seemed to be a common theme in the response I got: \"You might be on to something with this!\"Enjoy! Step 1: Gather Ingredients and Materials. I used my grandmother's recipe, which has been copied by my mother and appears to leave out how much vanilla is needed, but a credible source (my mom), has told me it's 1 teaspoon. After making this recipe and getting my \"Divinity Chews\" I was also told some steps were left out because my grandmother made it from a recipe in her head and apparently missed a couple while transferring it to paper. Nevertheless, here's what I used.Ingredients needed:3 cups white sugar 3/4 cups white karo syrup 3 egg whites 3/4 cups water 1 teaspoon vanilla Pecans, shelled and crushed into piecesMaterials needed:Nut cracker (if using in-shell pecans) Stand mixer (to whip egg whites) Candy thermometer (optional) Cookie sheet, butteredWaxed paperThe recipeSo if you've checked out the recipe, it's pretty confusing. She never used a candy thermometer and relied only on what the sugar did when you dropped it into cold water. I'm not going to be using a candy thermometer either, so in the next step, I'll review the stages sugar goes through when boiled. Step 2: Soft-Ball to Hard-Crack: Stages of Candy-Making. When you mix sugar syrup and water and heat, the water boils out. The mixture of heat and water loss is what gets you to the correct stage of candy hardness for the appropriate type of candy you're making. For instance, I sometimes make \"no-bake cookies\" and boil sugar and water for a minute and a half and they harden up just right even without testing the hardness of the sugar beforehand. However, my boyfriend has never had them come out right - my guess is that he doesn't boil the sugar long enough!Stages of SugarSoft-Ball StageThe sugar for no-bake cookies is boiled until it reaches the Soft-Ball Stage. At this stage, the mixture ranges from 235\u00b0 F\u2013240\u00b0 F and has a sugar concentration of 85%. In the absence of a candy thermometer, when you drop some of the sugar syrup into cold water, it will form a ball that, when removed by hand, will flatten.Firm-Ball StageEver made caramel? You probably cooked the sugar until it reaches the Firm-Ball Stage. We'll be using this stage for this recipe too. The mixture is now 245\u00b0 F\u2013250\u00b0 F and the sugar concentration has raised 2% to 87%. A ball will still form when dropped in cold water, but when removed, it will not flatten until squeezed. In this recipe, when it first mentions hard ball, it actually means this stage, as some of the mixture will be cooked longer until it reaches the next stage.Hard-Ball StageFor this recipe, we're looking to get to the Hard-Ball Stage. Once past the firm-ball stage, there's a little more leeway on temperature range: 250\u00b0 F\u2013265\u00b0 F. The sugar concentration is up to 92% at this point, so when the sugar drips from the spoon into the cold water, it does so in thick strands. Once in water, it forms a hard ball that doesn't flatten when picked up unless you really squish it. This stage is what is referred to in the recipe when it says \"until it bounces off the table\".Crack StagesPast the ball stages, you reach the Soft-Crack and the Hard-Crack Stages. During the Soft-Crack Stage, the temperature is between 270\u00b0 F\u2013290\u00b0 F and the sugar concentration is 95%. In cold water, the syrup will form threads that will bend before breaking. The Soft-Crack Stage is what my sugar syrup mixture ended as. During the Hard-Crack Stage, the temperature is between 300\u00b0 F\u2013310\u00b0 F and the sugar concentration is 99%. In cold water, the syrup forms threads that break when bent.Higher TempsAnything past the above stage will get you caramelized (brown liquid) sugar, where all of the water has evaporated. I won't be talking about these here. Now to begin! Step 3: Prepare the Eggs and Pecans. PecansGoing with tradition, I used whole pecans. My family had an overabundance of them this year, but usually I just use pecans which have already been shelled. If I had to guess, I used about a cup of shelled pecans, which was probably about 1/3 cup of crushed pecans. I would have liked more, so feel free to put in pecans until your heart's content (or none at all if you prefer).Set these aside for later.EggsSeparate the whites from the yolks on all 3 eggs and put the whites in the mixing bowl.Break out that stand mixer (or a hand mixer and buff arms) and whip the egg whites until they are stiff. Mine got super stiff, but were not over beaten. Step 4: Sugar Syrup Mixture. Add the sugar, karo syrup, and water in a saucer and set to high. As it heats up, stir it so it mixes together.Now, \u266alet it boil, let it boil, let it boil\u266aPart 1If you're being safe and using a candy thermometer (probably a good idea), heat the mixture until it reaches 245\u00b0 F\u2013250\u00b0 F, the Firm-Ball Stage. If not using a candy thermometer, you should test occasionally by dropping some of the mixture into a glass of cold water until it makes the firm ball. Remember, the sugar syrup will make a ball, but will flatten when squished. At this point, very slowly pour HALF of the sugar syrup into the mixing bowl with the egg whites while mixing on a lower setting. Pouring too fast will make the whites cook! Keep the mixer on while going to Part 2.Put the remaining mixture back on the burner.Part 2Now heat the mixture until the candy thermometer reaches 265\u00b0 F\u2013290\u00b0 F, the Hard-Ball to Soft-Crack Stage, or when you drop some sugar syrup into cold water and it will be a hard ball and solidify into threads that will bend before breaking. My mixture I believe was either between these two stages or just going to the Soft-Crack Stage because it formed a hard ball when in water, but when I took it off the burner, it was a tan color.Once again, very slowly pour the mixture into the egg white/sugar syrup mixture while the mixer is on a low speed. ---------------------WARNING: The mixture is EXTREMELY HOT. Do not have the mixer on a high speed or it might splash back up at you. Be very careful when pouring the sugar syrup at any stage!!---------------------After pouring the remaining mixture, turn the mixer to a higher speed. After about one minute, turn off the mixer, remove what you can from the whisk, and very carefully remove the mixing bowl. Put the bowl on a pot holder. Step 5: Add Vanilla, Pecans and Spoon. Add your 1 teaspoon of vanilla and your pecans (if you choose to use them) and mix well. Now you potentially have 2 options. Option 1 (how I did it)Spoon the mixture on to buttered cookie sheets. You might need to use another spoon to scoop the mixture out in cookie-sized pieces.Once cooled, use kitchen shears to cut each piece into bite-sized chunks.Option 2You might want to take a somewhat easier route without two spoons. Pour the divinity mixture on to a buttered cookie sheet or two so it forms a large puddle. Let it cool and then use kitchen shears or some other shard device (maybe a pizza cutter?) to cut it up into small pieces. Step 6: Wrap and Serve. Cut squares of waxed paper and wrap each piece individually. I ended up with about 130 pieces, which I stuffed into small 3\" x 3\" x 2\" gift boxes.At Christmas before our unwrapping \"ceremony\", I handed them out to my family and got good reviews. They taste like divinity, but have the texture of a taffy. My aunt admitted that she isn't a fan of the texture of traditional divinity, but that these \"chews\" are much better for her.All in all, I was able to salvage my failure into a success! I managed to take a traditional candy and make it \"modern\" according to one family member.Luckily for you I recorded my failure and now you too can make these yummy holiday candies!", ["divinity-chews_0", "divinity-chews_1", "divinity-chews_3", "divinity-chews_4", "divinity-chews_5", "divinity-chews_6"]] [40245, "Introduction: Paleo Creamy Butter Chicken. Paleo Contest made me think of Butter Chicken - Paleo Style. I just recently tried this new version with cashew cream and it is so good!Raw cashews are a very versatile food because they have no flavor before they\u2019re cooked. They impart flavor of the dish they\u2019re put into, which is great for this recipe. This paleo butter chicken is delicious and authentic. It\u2019s perfect for a weeknight or for a dinner party.This recipe goes great the flat bread, Rice and Spring Hoppers. Step 1: Ingredients. Cuisine: IndianServes: 6INGREDIENTS: 250 gm Chicken\u00bd large onion, finely diced4 cloves garlic, minced 1 tbsp fresh, finely grated ginger1 cup tomato puree1/4 cup cashew cr\u00e8me \u00bd cup Coconut milk1 tbsp Butter1 tbsp lemon juice1 tbsp garam masala (you can find this spice mix in any asian food store)1/2 tsp ground cumin\u00bd tsp paprika powderSalt, or to taste1/4 tsp cinnamon powder1/4 tsp freshly ground black pepper1 bay leaves Step 2: Soak Cashew. Soak raw cashews in 1/2 cups boiling water for 30 minutes. Place the cashews in a blender with soaking water and blend until smooth.It will be of a creamy texture. Step 3: Blend. Chop the tomato.Blend it in a mixer/ Food Processor till puree'd. Step 4: Saute. Melt butter. Saute garlic, ginger and onion. Step 5: Masala. Add all the spices. Add garam masala, ground cumin, paprika powder, Salt, cinnamon powder and freshly ground black pepper.Saute for 2 minutes. Step 6: Curry. Add tomato puree and saute till the raw smell goes.Add coconut milk and mix well. Ad in the chicken pieces.Mix well. Step 7: Creamy. Cook the chicken on medium heat for 10 minutes with the lid closed.Check in between the gravy. If it is dry add some milk/water.At last add the cashew creme. Cook on low heat for 3 minutes. Step 8: Serve. Garnish with coriander leaf/ curry leaf.Serve immediately with rice.This recipe goes great the flat bread, Rice and Spring Hoppers.", ["paleo-creamy-butter-chicken_0", "paleo-creamy-butter-chicken_1", "paleo-creamy-butter-chicken_2", "paleo-creamy-butter-chicken_3", "paleo-creamy-butter-chicken_4", "paleo-creamy-butter-chicken_5", "paleo-creamy-butter-chicken_6", "paleo-creamy-butter-chicken_7", "paleo-creamy-butter-chicken_8"]] [40246, "Introduction: Easy Lemongrass-Ginger Juice. Ingredients: 1 pound lemongrass, preferably lower part 1 gallon hot water 4 tablespoons freshly squeezed lemon juice or calamansiA piece of ginger root, peeled and chopped 4 tablespoons cane syrup or used other kind Step 1: Make the Lemongrass Stalks and Ginger. (1) Make fine pieces of lemongrass stalks, ginger and add them in hot water. Let them steep for 5-7 hours in hot water, and then strain to separate lemongrass and ginger.(2) Stir in calamansi or lemon juice, cane juice, honey (if desired) and serve.(3) You can experiment ways to make this beverage; either hot or cold.(4) Healthy beverage for daily use like tea.", ["easy-lemongrass-ginger-juice_0", "easy-lemongrass-ginger-juice_1"]] [40247, "Introduction: Red Pepper Corn Chowder. This is a recipe I adapted from one I got from my mother-in-law. I add red pepper and frozen corn instead of canned corn for an improved flavor and texture. Step 1: Ingredients. 12oz Package Salt Pork1 Small Onion3 Medium Yellow potatoes1 Large Red Bell Pepper1 lb Frozen Sweet Corn2 14.75 oz Cans Cream Corn1 qt Light Cream1 pint Heavy Cream2-4 shakes Tabasco Sauce1/8 tsp White PepperKosher Salt1/2 tsp Garlic Powder1 Bay leafFlourPinch of Cayenne Step 2: Prepare Mise En Place. I start by chopping my vegetables and end with the salt pork. Dice the onion to about 1/4 inch, the potatoes to about 1/2 inch and the red pepper somewhere in between 1/4 and 1/2 inch. There is a thick part of skin on the slat pork that needs to be removed and discarded. Make a small slit between the meaty part and the skin and being careful not to slice to deep into the soft fat or your finger. Slice and then dice the pork to around 1/4 inch pieces. Step 3: Start Cooking. Place an 8 qt stock pot over medium heat and allow the pot to get hot before adding anything, this helps prevent sticking. Cook the salt pork over medium heat until the fat starts to form bubbles, about 15 minutes. You will want the meaty bits to start to get a little crispy.Next add the onions and stir frequently until they soften, about 3-4 minutes. Then add the potatoes with a pinch of salt, pepper and garlic powder. Turn the heat up to medium high and stir frequently until the potatoes just begin to soften, about 10 minutes. Add the red pepper, stir frequently until the peppers get soft making sure to scrape any bit that might stick to the bottom of the pan, about 3-4 minutes.Note: We prefer to have soft potatoes in my chowders however if you desire to have them a little firmer then add the red peppers in at the same time as the potatoes. We also like to have a little crunch left in the red pepper again adjust the cooking time according to your personal taste and consider cutting them a little smaller.At this point add flour a tablespoon at a time thoroughly mixing and cooking after each addition. Continue until all the ingredients start to bind together in clumps. Step 4: Continue Cooking. Once everything has clumped together it is time to add the rest of the ingredients. Add the cream corn, frozen corn, both creams, Tabasco, bay leaf, white pepper and garlic powder. Stir occasionally until small bubbles start to form on the top as pictured above, about 15-20 minutes. Reduce heat and simmer covered for 45 minutes to an hour depending on how thick you like chowder. Continue to stir occasionally during the simmer.Note: Add more Tabasco and/or some cayenne pepper if you want a little more spice. The amount I add is suited for other members of my family who do not like spice. Also Limit any additional salt as the salt pork is pretty salty I really only add it when the potatoes go in mostly because not seasoning potatoes just seems wrong to me. Step 5: Serve and Enjoy. We like to serve this with corn bread. I like to add some fresh sliced jalapeno or Serrano peppers to spice it up a little. ", ["red-pepper-corn-chowder_0", "red-pepper-corn-chowder_2", "red-pepper-corn-chowder_3", "red-pepper-corn-chowder_4", "red-pepper-corn-chowder_5"]] [40248, "Introduction: How to Skin Tomatoes. It's summer! \u00a0Time to grow or buy huge quantities of delicious tomatoes for your favorite summer tomato dishes. \u00a0Peeling or skinning tomatoes turns out to be the easy part - in fact, it's so easy a 3-year-old can do it. \u00a0Just follow these easy instructions, and you'll be making great tomato soup, salsa, or pasta sauce in no time flat.\ni just processed about 22 pounds of tomatoes in about half an hour, including extra time to accommodate my assistant's* help. :)\n*Corvidae just turned 3 yesterday! \u00a0She loves helping out with fiddly food-prep processes, especially if they involve the stove and/or ice. \u00a0If you let your toddler (or older kid) help in the kitchen, make sure they've got a nice stable platform (we use a folding utility stool for Corvidae) and that they're smart around hot and/or sharp objects. \u00a0We're trying to scald tomatoes, and hopefully NOT innocent bystanders.\u00a0 Step 1: Tools and Ingredients. You'll need:\n- a pot full of boiling water\n- a bowl full of ice water, and more ice to add as needed\n- a slotted spoon\n- a sharp knife\n- lots of beautiful fresh tomatoes! \u00a0\nI got these Early Girls from my favorite tomato growers,\u00a0Wild Boar Farms. \u00a0Soon they'll have tons of gorgeous and amazingly delicious heirloom tomatoes at the market, but I prefer to roast and freeze those, and their skins are so thin they don't require peeling. If you don't live in the SF bay area, I highly recommend buying some of their seeds so you can grow your own. Step 2: Staging (set Up Your System). - Fill a medium to large-sized pot with water, cover, and crank the heat so it comes to a boil quickly and efficiently.\nWhile you're waiting for the water to boil:\n- Fill a medium to large-sized bowl half-full with ice, then cover with water. \u00a0Place it near the stove, but not so close it heats up from the boiling water.\n- Wash your tomatoes, and remove stems.\n- Make a small X in the skin at the flower end (opposite the stem) and place near the stove. (see photo for detail)\nCheck out my staging choices in the picture below, then modify as needed to suit your situation. Step 3: Boil Tomatoes. Dump tomatoes into boiling water, and cook for roughly 30-45 seconds. \u00a0(Start counting time immediately - no need to wait for the water to reboil.)\nThis time will vary according to the size of your tomatoes (smaller tomatoes will cook faster!), the size of your pot (larger quantities of water have greater thermal mass!), and the number of tomatoes you drop in each time (more thermal mass of tomatoes drops the water temperature!).\nThe goal is to boil the tomatoes just long enough to cook the outer millimeter or so of tomato skin and connective tissue so the skin will detach easily, while leaving most of the tomato in a nearly-raw state. Do some test runs, and adjust your timing as needed. \u00a0If you see the tomato skins starting to split down from your original cut, they're definitely done - yank them out immediately, and consider dropping the time for your next batch. Step 4: Cold Shock Tomatoes. Scoop your tomatoes out of the hot water with your slotted spoon, making sure to drain any excess, and drop them into the ice bath. \u00a0Leave them until cool, then set out on the counter stem-end down while you process the rest of your tomatoes.\nRemember to add more ice (and remove an equivalent volume of water to avoid spills) on a regular basis to keep the water bath nice and cold. Step 5: Peel!. Now the peels should practically slide off of your tomatoes! \u00a0Sometimes a paring knife comes in handy for damaged areas, or tightly adherent skin around the stem, but it's still ridiculously easy.\nI prefer to peel over one bowl, then store the peeled tomatoes in a second bowl to avoid mess. \u00a0This way, you can squeeze out the accumulated tomato skins when you're done to make a nice glass of tomato water! \u00a0Just add a pinch of salt, and it's your treat for virtuously processing all those tomatoes.\nNow get started on your favorite tomato recipes!", ["how-to-skin-tomatoes_0", "how-to-skin-tomatoes_2", "how-to-skin-tomatoes_3", "how-to-skin-tomatoes_4", "how-to-skin-tomatoes_5"]] [40249, "Introduction: Plum Wine. How to homebrew wine, using plums.\n Step 1: To Start:. I used:\nThe Boots Book of Home Wine Making & Brewing (New and revised edition 1978) Recipe 119 PLUM (dry)\n42 red/black plums (4.5lb in the book, but I have no scales)\n245g red grape juice concentrate (1/2 pint in the book)\n1 Kg white sugar (2lb in the book)\n1 tsp citric acid (juice of a lemon would be fine instead)\n1 cup of strong tea (1/2 tsp of tannin in the book)\n1 tsp pectolase\nCampden tablets\n1 tsp yeast nutrient (ammonium phosphate & sulphate)\n1 tsp Super Wine Yeast Compound (i.e. yeast and nutrient as above, which in retrospect I didn't need...)\nA 5 gallon / 25 litre bucket, with snap-on lid.\nElectric blender (optional)\nA long spoon\nTwo 1 gallon / 5 litre demis\n1 fermentation lock\nSiphon tubing Step 2: Plums: Preparation. Examine your plums, remove stalks, leaves and any which you would not eat (i.e. under ripe or mouldy)\nAdd plums to a food-grade bucket, and cover with boiling water (~ 5 pints or ~3 litres). This cleans, sterilises and softens the fruit. When cooled pour off the water.\nFun-part:\nWash your hands and squeeze out the stones, this will leave you with plum-mush and sticky-fingers. Step 3: Before Fermentation:. Add ~3 litres / 5 pints of cold water, and blend until 'soupy'. If you're not going to use the blender, just ensure the plums are well mushed.\nAdd 1 cup of strong tea (of the \"English Breakfast\" type, no milk, no Earl Gray) otherwise tannin if you have some.\nAdd 1 tsp of citric acid, or the juice of a lemon (as opposed to bottled lemon juice)\nAdd 1 tsp pectolase. This should 'digest' pectin within the fruit, which will otherwise give a hazy finish to the wine.\nAnd finally, the book recomments 1 Campden tablet.\nIn water, these produce sulphur dioxide to sterilise.\nPut the lid on the bucket and leave overnight. Step 4: Fermentation. Add a tsp each of yeast nutrient and wine yeast (beer / lager yeast is not advised). Or, if like me you've got the wine yeast compound (with nutrient) a large teaspoon of that.\nAlso add the grape juice concentrate at this stage. Note that this is a concentrate.\nStir this mush twice a day for 5 days.\nThe brew will tell you it's OK by releasing gas (esp when stirred), and you'll find that the yeast clumps the fruit pulp together. If this doesn't happen you're in trouble... Step 5: Fermentation Stage 2. Filter off the fruit pulp and yeast, I used a sieve & a funnel.\nDissolve half the sugar (~1lb ~500g) in a small amount of boiling water (probably only ~100ml).\nWhen your sugar syrup is cooled to 'warm' add to your brew.\nThere will be enough yeast left in the brew to continue.\nFit a fermentation lock and let it go for a few weeks (see next step) Step 6: \"Ferment Until Dry\". You should notice a couple of things:\nBubbles rise in the brew.\nGas escapes through the fermentation lock, making a 'glop' noise.\nWhen this slows down after a few weeks add the rest of the sugar, as in step 5, and let it go again.\nWhen fermentation is complete:\nNo bubbles rise in the brew.\nNo gas escapes through the fermentation lock.\nYeast starts to settle to the bottom.\nThe pictures used here are of a batch which was made with white grape juice concentrate, the previous images are of a batch made with red Step 7: Clearing. Decant or siphon the wine from the yeast at the bottom, into another demi.\nAlternatively transfer into another container, clean the demi & return the wine\nAt this stage the verdict was:\n\"Fruity but a bit yeasty, very promising\"\nI added 1 Campden tablet, to 'deactivate' any remaining yeast, and as a preservative.\nIf you wait long enough all the suspended material will settle to the bottom & you can decant off delicious clear wine. The lasts picture show the wine after 1 week intervals, it did clear after a couple of months.\nIt turned out rather good, but lacked tannin. And independant opinion was \"would go well with fish\". Nice and fruity, but lacked the balance of wines we're used to drinking.", ["plum-wine_0", "plum-wine_1", "plum-wine_2", "plum-wine_3", "plum-wine_4", "plum-wine_5", "plum-wine_6", "plum-wine_7"]] [40250, "Introduction: Minny's Famous Chocolate Pie From the Help. Sometimes in life, you get what you deserve. Minny's Famous Chocolate Pie is a perfect example of that. If you have read the book, or seen the movie, you know exactly what I'm talking about. This recipe is obviously the clean version, missing just one essential ingredient to being the perfect piece of rich, decadent, karma pie.\nI wanted to make a traditional Chocolate Southern Pie and researched many recipes. It's totally worth making your own crust, and it's really not that hard, so don't cut corners when making this one.\nRecipe adapted from http://www.theeverythingsoapblog.com/2011/11/recipe-southern-chocolate-pie.html Step 1: Ingredients & Prep. Ingredients & Prep:Perfect Pie Crust:\n1 1/3 Cups All Purpose Flour\n1/2 \u00a0cup chilled vegetable shortening\n1/2 tsp kosher salt\n3 Tbsp ice cold waterMinny's Pie Filling : Clean Version\n4 Tbsp good quality cocoa powder\n1/4 tea kosher salt\n5 Tbsp all purpose flour\n3/4 cup sugar\n1 Tbsp butter\n2 egg yolks\n1/2 tsp vanilla\n1 1/2 cups whole milkMeringue Topping:\n2 egg whites\n1/8 tsp salt\n4 Tbsp sugar Step 2: Make the Crust. To make the crust, mix the flour and salt together in a large bowl. Add the chilled veg. shortening and incorporate the mixture together with your hands. When the mixture is almost ready, add three tbsp of ice cold water. Form dough into a ball and wrap with saran wrap. Place in the fridge for an hour to chill. Step 3: Roll Out & Bake the Crust. Preheat oven to 450 degrees.\nPlace a piece of parchment or wax paper down on the surface you wish to roll out the crust. This will allow for easier clean-up. Lightly flour surface of wax paper. Using your rolling pin, start from the center of the ball and roll out to a 11'' circle. Gently fold crust in half and then in half again. Place the crust into your pie plate and gently unfold. Using your fingers, form crust into the pie plate and trim edges to desired finish.\nUsing a fork, poke the crust all over, including the sides around 50 times to prevent the crust from blistering.\nPlace pie in oven for 15-20 min until edges and center are golden brown. Remove crust from oven and set aside.\nLower the heat on the oven to 350 degrees. Step 4: Make the Pie Filling (Clean Version). Make sure you lowered the heat on the oven to 350 degrees.\nCreate a double boiler by adding water to a saucepan and place a heat proof metal bowl on top. Temperature on the stove should be med. to medium low to prevent scorching.\nTo make the pie filling, separate your yolks & whites. In a small bowl, mix together yolks and milk. In a medium sized bowl, mix together flour, sugar, salt & cocoa. Add the dry ingredients to the double boiler. Then whisk in milk/yolk mixture. Continue to whisk 10-15 minutes until mixture becomes thick in consistency and resembles pudding. Remove from heat and add vanilla & butter. Step 5: Make the Meringue Topping. To make the meringue topping, add egg whites and salt to Kitchen Aid mixer. You can also do this by hand using a whisk, but I recommend using the mixer. It will cut the time in half and save your wrists from hurting. Once soft peaks form, add the sugar. When you have stiff peaks, pour meringue over chocolate pie filling.\nPlace the pie in your 350 degree oven for 15-20 min or until the meringue is golden brown. Step 6: Enjoy!. Remove pie from the oven. Please allow pie to cool for an hour before indulging. Saran wrap and keep it in the fridge for maximum freshness.\nWe all know someone who deserves a piece of this pie. Probably, multiple someones. Kindly share!", ["minnys-famous-chocolate-pie-from-the-help_0", "minnys-famous-chocolate-pie-from-the-help_1", "minnys-famous-chocolate-pie-from-the-help_2", "minnys-famous-chocolate-pie-from-the-help_3", "minnys-famous-chocolate-pie-from-the-help_4", "minnys-famous-chocolate-pie-from-the-help_5", "minnys-famous-chocolate-pie-from-the-help_6"]] [40251, "Introduction: Easy Garlic Bread and Cheese. I LOVE the garlic bread and cheese from Pi**a H*t, but find the garlic bread you buy from supermarkets pales in comparison so I invented my own recipe which is so easy to make and everyone who's tried it says its even better than the huts!\nIngredients needed:\nFrench bread\nButter/Margarine\nTube of Garlic paste (or fresh garlic peeled and crushed)\nExtra virgin olive oil\nherbs (parsley or mixed herbs - whatever you fancy)\nCheese grated (mozzerella or chedder - again whatever you fancy)\n Step 1: Select and Prepare Your Bread Slices. Cut your bread sticks into thickish slices diagonally and arrange on a tray (I cover the tray with foil for easy clean up afterwards).liberally sprinkle olive oil on the slices and put under a hot grill. Step 2: Prepare the Garlic Butter. Right - while the bread is toasting, its time to prepare the garlic butter.Choose a microwave safe cup or ramakin, put some butter or marg in it and zap it in the microwave for about 30-40 seconds.Then squirt in a helping of garlic paste (or your peeled and squashed garlic cloves - use a garlic press) and some herbs.Zap it again until all the butter/marg has melted nicely. Step 3: Butter Up Your Slices. Your bread should now be nicely toasted, remove the tray and flip your slices.\nAdd a good teaspoon of the butter/garlic mix to each slice, stir the mix well as the garlic tends to sink to the bottom.\nOnce all covered, return the tray to the grill to toast the other side.\nIf you don't want the cheese, once the slices have toasted they are ready... for cheese, read on! Step 4: Cheese It Up. The final step is to add your favourite cheese topping and melt it again under the grill.\nI like to add a light sprinkling of herbs on top of the cheese for appearance.\nOnce the cheese is all melted and bubbling - its time to dish them out and collect the thanks of those you share them with.\nLet me know if you try this and enjoy them.\nCaroline x", ["easy-garlic-bread-and-cheese_0", "easy-garlic-bread-and-cheese_1", "easy-garlic-bread-and-cheese_2", "easy-garlic-bread-and-cheese_3", "easy-garlic-bread-and-cheese_4"]] [40252, "Introduction: World Harbors Jerk Pork. World Harbors Jerk Pork\nIngredients:\nPork tenderloin, trimmed\n1/4 bottle World Harbors Jamaican Style Jerk Marinade\n1 tbsp Olive oil\nInstructions:\nCub pork in to small cubes, place in a glass bowl and pour marinade over, mixing well to make sure all pieces are coated\nMarinate overnight\nSet skillet to medium\ncoat skilled with olive oil (I use a Misto)\nGrill pork until cooked through, turning frequently, about 10 minutes\nI like to serve it\u00a0with brown rice mixed with black beans and a sprinkle or two of garlic salt\nServe and enjoy", ["world-harbors-jerk-pork_0"]] [40253, "Introduction: Fabulous, Melt in Your Mouth, Gluten Free Cornbread. Thanks to gluten free flour mixes like Pamela's Gluten Free Artisan Flour Blend, the guess work is removed as to what flours to use, how much xyanthan gum, starch...you're ready to go to make delicious baked goods. I found that my Corn bread recipe tasted better made with this flour blend than unbleached wheat flour. The Cornbread can be made either way, using Pamela's GF, or regular flour, the choice is yours. What ever you choose, the result is a tender, moist, irresistible Cornbread that you will want to serve with all your soups and stews! Step 1: What You Need:. Equipment:Mixing bowl, measuring cups, measuring spoons, liquid measuring cups, whisk or blending fork, 8-9\" Iron Skillet or baking pan Dry Ingredients:1 Cup Gluten Free Flour Mix 1 Cup Yellow Cornmeal1/2 Cup Sugar 2 tsp Baking Powder1 tsp Baking Soda1/2 tsp SaltWet Ingredients:1 Cup Buttermilk, (to 1 cup line)1/3 Cup Olive Oil ( to 1 1/3 cup line)2 Eggs1 tsp Vanilla ExtractButter for pan Step 2: Prepare the Skillet. Put a generous 2 - 3 Tablespoons of Butter in the bottom of your 8 - 9\" Iron Skillet or Baking Dish. Place in oven and set temperature to 365*. Step 3: Mix Dry Ingredients . Mix together:1 C Gluten Free Flour Mix ( or white flour )1 C Cornmeal1/2 C Sugar2 t Baking Powder1 t Baking Soda1/2 t Salt Step 4: Measure and Mix Wet Ingredients . Using glass measuring cup, add Buttermilk to 1 Cup line.Add Olive Oil to 1 1/3 Cup line.Mix well.Add 2 Eggs. Beat well until eggs are well blended.Add 1 tsp. Vanilla Extract. Step 5: Add Dry and Wet Ingredients Together. Add the contents of the measuring cup into the dry ingredients and mix well until everything is well mixed. Step 6: Butter Skillet, Pour in Batter and Bake!. Remove skillet or baking pan from oven. REDUCE OVEN TEMPERATURE TO 350*. Spread melted butter around skillet/pan drain excess butter into cup.Pour batter into skillet/pan. Spread it evenly. Drizzle leftover butter on top of batter.Bake in oven on middle rack for 25 - 30 minutes. Top of Cornbread will be cracked, pulled away from the sides of pan and surface should have golden brown highlights. Do not over bake!Let Cornbread cool for 10 minutes before slicing and serving. Serve with butter with savory stews and soups. Delicious with cinnamon and sugar for breakfast the next day...that is if there is any left over!!", ["fabulous-melt-in-your-mouth-gluten-free-cornbread_0", "fabulous-melt-in-your-mouth-gluten-free-cornbread_1", "fabulous-melt-in-your-mouth-gluten-free-cornbread_2", "fabulous-melt-in-your-mouth-gluten-free-cornbread_3", "fabulous-melt-in-your-mouth-gluten-free-cornbread_4", "fabulous-melt-in-your-mouth-gluten-free-cornbread_5", "fabulous-melt-in-your-mouth-gluten-free-cornbread_6"]] [40254, "Introduction: Jalapeno Corn Bread Loaf. Native Americans were using ground corn (maize) for food thousands of years before European explorers arrived in the New World. European settlers, especially those who resided in the southern English colonies, learned the original recipes and processes for corn dishes from the Cherokee, Chickasaw, Choctaw, and Creek, and soon they devised recipes for using cornmeal in breads similar to those made of grains available in Europe.\nCornbread has been called a \"cornerstone\" of Southern United States cuisine. Many cornbreads are done in a shallow pan but I like to do my cornbread in a regular bread pan then serve it sliced. I find this helps keep it moist longer and it still has the crispy crust which everyone loves. To add extra flavor I always use buttermilk and add sharp cheddar cheese along with Jalapeno peppers. Step 1: The Ingredients.... 2 cups yellow cornmeal\n1 teaspoon kosher salt\n1 tablespoon sugar\n2 teaspoons baking powder\n1/2 teaspoon baking soda\n1 cup buttermilk\n2 eggs\n1 cup creamed corn\n2 tablespoons canola oil\n1/2 cup sharp cheddar cheese\n1 jalapeno pepper (or more depending on your preferred heat level) Step 2: Getting Corny.... In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda.\nWhisk all ingredients together to combine well. Step 3: Getting Wet.... In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly.\nDice the jalapeno pepper & shred the cheese.\n\u00a0Add the jalapeno and 2/3's of the cheese to the wet ingredients and combine thoroughly. Step 4: Meet & Mix.... Add the dry ingredients to the buttermilk mixture and stir to combine.\nIf the batter will not pour, add more buttermilk to the batter. Step 5: Bake and Enjoy!. Pour the batter into a greased bread pan.\nBake for 15 minutes then sprinkle the remainder of the cheese on top of the bread.\nContinue to bake\u00a0another 5 minutes until the cornbread is golden brown and springs back upon the touch.\nRemove from oven & when cooled turn out bread onto baking rack.\nServe warm with butter & Enjoy!\nI love cornbread with anything barbequed, I am not much of a \"heat\" man so I only added the one Jalapeno for this loaf but it could easily handle 2 or even 3 depending on the level of heat you prefer. Also by using a very strong cheddar cheese you do not have to add too much (which adds a lot of grease) yet you still get the flavor. That is why I also like to add it on the top, not only for looks but that concentrated flavor when you bite the crust.\nYou will notice a couple of muffins in one picture... I had a scoop of batter left over and as I hate over filling\u00a0the loaf pan, so I put this mixture in my muffin pan and presto a perfect snack for my lunch!.", ["jalapeno-corn-bread-loaf_0", "jalapeno-corn-bread-loaf_1", "jalapeno-corn-bread-loaf_2", "jalapeno-corn-bread-loaf_3", "jalapeno-corn-bread-loaf_4", "jalapeno-corn-bread-loaf_5"]] [40255, "Introduction: Finger Jell-O Eggs With Real Egg Shells. There is always room for these delightful Easter treats. Most kids expect an egg when they crack the shell open, but just see that look of glee when kids of all ages peel away to reveal a great gelatin treat. Grown-up-kids benefit from the addition of spirits- please peel and enjoy responsibly! Step 1: What You Need. Your favorite brand of dessert gelatin in your favorite flavors (1 small box makes about 5-6 eggs).One packet of unflavored gelatin for each small box of flavored gelatin. (You will see the results of not having the right ratio of unflavored gelatin later in this Instructable- I swear that was intentional just to show what happens and was not a result of being distracted by a silly kitchen helper)Container to hold and add still liquid gelatin. (I used a generic condiment squeeze bottle dispenser, but \"flavor injectors\" used in cooking also work well)Scotch tapeSmall screw (or other egg opening device- screws seem to work best and will be explained in a later step)Many paper towels (depending on the skill of the kitchen helper) and newspapers to contain spillageBowlsSaucepan Optional:Huge appetite for eating tons of eggs (or use the eggs for another tasty Easter treat), a patient spouse who lets you make a mess, Pretty Princess kitchen helper (as seen in some of the steps). Spirits for adultification of eggs.Also optional is a hot glue gun with glue sticks. Step 2: Let's Get \"Cracking\". You will need empty eggshells- one empty shell for each final egg treat.Use the screw to apply pressure to the pointy end of the egg. Slowly turn the screw back and forth while gently increasing your pressure on the egg. You should feel the screw \"bite\" into the egg after a few seconds.Thread the screw about halfway into the egg, then back the screw out.Repeat this step on the opposite side of the egg.Note: Using a screw is preferred to a nail or needle because it allows you to control the breakage. Tapping with a nail or other device can over crack the egg and lead to messy hands and frustrated kitchen helpers. Choose the size of your screw to match closely with the size of your desired fill bottle or injector. If you are not using the kitchen helper, then a flavor injector and smaller screw work best. These ultimately lead to less leakage. An older kitchen helper might be able to manipulate the flavor injector better. Smaller holes lead to better Jell-O eggs. Step 3: Blow Your Eggs Out. You will want to do this step right after the previous with each egg and repeat these two steps until you have the correct number of eggs. Your other option is to keep your kitchen helper engaged enough to blow the eggs out as you operate the screw from the previous step.To blow the egg empty:1-- Place the side of the egg that you put the second hole in to your mouth (the first side will have leaked a little and raw egg in your mouth is gross to some people)2-- Form a tight seal on the egg with your lips.3-- Blow hard. It is helpful to have a container bowl under your egg to catch the insides. Blowing will be easy at first as the egg-white leaves the egg in a rush. You will feel a sudden change in egg pressure as you reach the yolk; just keep blowing and it will come out. Your kitchen helper will likely comment that it looks like the egg is \"peeing\" while you do this step. You will likely hear that comment for each egg your kitchen helper does not get to blow out themselves- it is important to keep your kitchen helper engaged to avoid funny comments. You can not afford to giggle during this crucial step. Step 4: Clean Your Eggs. Once your eggs are blown out you will want to clean them up from the inside out. This is not a suitable job for kitchen helpers as it involves very hot water!Fill a large bowl with water as hot as you can stand. Submerge each egg into the bowl allowing it to fill with the hot water. Enjoy watching the bubbles come out of the egg.The membrane inside the shell is likely going to cause you some grief here. Sometimes the membrane will prevent water from entering the egg. You will know this is happening if you see no bubbles coming from the egg and if the egg is floating at the top of the hot water. Use the screw from the egg cracking step or your finger to push the membrane open.Allow the eggs to soak in the hot water for several minutes.Note: This is the first year I bothered to was the inside of the eggs. I have never gotten ill from this project, but my kitchen helper was a little grossed out about the idea, so I improvised this step. Floating egg shells are very fun to play with for both grown-ups and kitchen helpers. Step 5: The Second Blowing. If your kitchen helper's lungs were not strong enough to blow out the egg insides, this is the chance for redemption.Blow all the water out of the egg. Try to aim for the bowl you had them soaking in. This is highly dependent on the skill of the kitchen helper. You may need to perform a clean up of your area after this step.Place the eggs on a drying cloth or paper towel as you blow the water out. Allow the eggs to fully dry before continuing.Seal the smallest opening (screw hole) in the egg with scotch tape. This will hold your Jell-O in place. The optional hot glue works better than tape, but it takes a lot longer to complete this otherwise fast paced project. Step 6: Making the Gelatin. Prepare the gelatin according to package instructions.Note: Almost every packaged instruction for Finger Jell-O or \"Jigglers\" includes the use of unflavored gelatin. Please do not be distracted by your kitchen helper or else you might accidentally not add enough unflavored gelatin to your mixture. (Double the steps below for large packets of flavored gelatin)1- Boil 1 cup of water. 2- Add small packet of flavored gelatin mix to boiling water and allow to dissolve completely.3- Mix 1/3 cup cool water with one packet of unflavored gelatin. Step 7: Filling the Eggs. Once your gelatin is mixed, you will need to work quickly to fill your eggs. 1- Place the open end of the egg op top of your condiment dispenser.2- Flip over the condiment dispenser and give it a gentle squeeze.3- Egg is full when liquid gelatin mixture overflows the top of the egg.Note: This is the step that some adults prefer to add a spirit or two. Be certain to keep those eggs away from kitchen helpers.Other note: You will know pretty quickly if your tape seals are holding. Allow the first egg to sit a moment to make certain that you are taping the bottom holes well enough. Leaks will occur. My kitchen helper learned all about leaking eggs. If you choose to use the hot glue, you will not have issues with this bottom leakage. Step 8: Wait, Relax, and Enjoy the Insides of the Eggs. Place your filled up eggs in the refrigerator. Allow them to cool and firm up for at least two hours. This is a great time to use up some of your eggs. Note: I wish I had scheduled a nap time for the kitchen helper. I am sure that nobody needs an Instructable to explain why. Place some of the extra gelatin mixture in the refrigerator (in a shallow container). This will firm up very quickly and give your kitchen helper something to enjoy while the waiting game is played. Step 9: Yum Time. Once the two hours are up, you may begin enjoying the eggs. These eggs do not peel as easily as a hard boiled egg; expect small shell pieces.I attempted a similar project with chocolate. The baker's chocolate was setting too quickly for me to fill the eggs and my condiment dispenser kept clogging. I would welcome a companion guide for anyone able to figure out how to make a chocolate egg inside a real egg shell work.The eggs taste great!", ["finger-jell-o-eggs-with-real-egg-shells_0", "finger-jell-o-eggs-with-real-egg-shells_1", "finger-jell-o-eggs-with-real-egg-shells_2", "finger-jell-o-eggs-with-real-egg-shells_3", "finger-jell-o-eggs-with-real-egg-shells_4", "finger-jell-o-eggs-with-real-egg-shells_5", "finger-jell-o-eggs-with-real-egg-shells_6", "finger-jell-o-eggs-with-real-egg-shells_7", "finger-jell-o-eggs-with-real-egg-shells_8", "finger-jell-o-eggs-with-real-egg-shells_9"]] [40256, "Introduction: Cinnamon and Apples Crumble. Hi all, The recipe today is a simple apples and cinnamon crumble. It's very tasty and easy to do. This recipe is tasty alone, and even better with vanilla ice cream !Follow these simple steps to make this easy cake ! Step 1: Ingredients. For this crumble, you will need:5 big apples 100 gr of flour grounded cinnamon 80 + 30 gr of butter 80 gr of sugar one bag of vanilla sugar Step 2: Prepare the Dough. In a large bowl, put 100 gr of flour and 80 gr of sugar. Add also about 1/2 tablespoon of grounded cinnamon.Measure 80 gr of butter and cut it in small slices in the bowl. Wait a couple of minutes to let the butter to heat up a bit at room temperature.Now we will make the crumbs. With your hands, \"crumble\" the ingredients with the tip of your fingers. After a couple of minutes, you should start to have a \"sand\" texture like the pictures. Take the bigger bits of dough and crumble them with your finger. It's easy ! Just don't press on the dough - we don't want something compact !-. Just use the tip of your finger to get this sand texture.Put the dough bowl into the fridge while working on the apples. Step 3: The Apples. Ok, start peeling some beautiful apples. In my case, I took about 5 big apples.Cut them in four, remove the seeds, and cut them again in small slices.We will bake them a bit in a pan before the main baking in the oven. Some recipes doesn't bake them (the apples are raw before final oven baking). I prefer this, as the result is smoother...!Put 30 gr of butter in a large pan. Once the butter is melted, add the apples slices. Bake them for about 6-10 minutes. Carefully stir them with a wooden spoon (I don't want to scratch my pan !). At mid-baking, add one bag of vanilla sugar and 1/2 tablespoon of cinnamon.Stop baking once you have transparent edges on the apples. Step 4: Assembly and Baking. In a large mold, put the apples and the juice (completely empty the pan). With the spoon, level the apple layer to have a flat surface.Spread the dough on it. Try to cover all the apples !Once done, put the mold in the oven. Bake for about 30 minutes at 170\u00b0C. Stop baking when the dough starts to become brown. Step 5: Finishing. Here we are, a very tasty crumble cake. If you want to make it tastier, add some vanilla ice-cream with it !You can eat it hot, or let it cool. The better is to have the mid-warm crumble and the ice-cream... It's incredible !Thanks for reading !", ["cinnamon-and-apples-crumble_0", "cinnamon-and-apples-crumble_1", "cinnamon-and-apples-crumble_2", "cinnamon-and-apples-crumble_3", "cinnamon-and-apples-crumble_4", "cinnamon-and-apples-crumble_5"]] [40257, "Introduction: How to Make a Nice Italian Dinner. How to prepare a decent / sorta fancy Italian dinner. Step 1: Make the Meal. Make something with pasta. Have a cool appetizer such as mozzarella and tomatoes with basil. Have good Italian bread with dipping sauce. Step 2: Set the Scene. Prepare a nice setup with cheese and grater. Have a bread knife readily available for fresh cut bread. Have the appetizer neatly presented. Use nice plates or china. A candle and flowers are always important. So is having the salt and pepper shakers readily available. Step 3: Finishing Up. Fill the crystal glasses or wine glasses with Italian wine, champagne , or grape juice with club soda. Light the candle. And serve. Step 4: Enjoy!. Enjoy!HOW NOT TO LOOK", ["how-to-make-a-nice-italian-dinner_0", "how-to-make-a-nice-italian-dinner_1", "how-to-make-a-nice-italian-dinner_2", "how-to-make-a-nice-italian-dinner_3", "how-to-make-a-nice-italian-dinner_4"]] [40258, "Introduction: Kim-kraut? Sauer-chi? Sriracha Slaw ! ! !. A lot of cultures preserve cabbage by fermentation. Sauerkraut is finely sliced cabbage stored in an earthen crock and layered with salt then allowed to ferment. Korean Kim-chi is chopped cabbage and several other veggies that are coated with a spice and salt mix and then allowed to ferment in an earthen pot, often buried in the yard for several years. Fermented curciferous vegetables are a good source of antioxidents, are thought to help with battling bad cholesterol and help carbohydrate metabolism or weight loss. So it's healthy food that I think tastes good. Step 1: How I Got the Idea. Several weeks ago I found a couple jars of \"spicy mixed salad\" on sale at a discount store, it looked interesting but certainly wasn't spicy in my opinion (go figure) it's a mixture of carrots, cucumbers, sweet peppers, onion and various spices. It was tasty especially after I added a lot of sriracha sauce and it got me thinking. I like sauerkraut and I like kim-chi so why not make my own \"salad\" Step 2: What's in It. I bought a small bag of sliced cabbage for coleslaw pickled jalapeno peppers to taste pickled garlic to taste \u00a0roasted red peppers \u00a0sweet bread and butter pickles \u00a0kikoman sriracha sauce, This isn't as spicy as the original with the green top but it was kicking around in my pantry \u00a0salt about 4 tablespoons Step 3: Getting Started. Some preservation techniques require you to heat the cabbage, others you massage the salt into the cabbage and later rinse it off. I put the shredded cabbage in a glass dish and added about 3-4tablespoons of fresh ground sea salt, I massaged it in and let it sit, returning every 1/2 hour to stir and massage the cabbage some more. After about 2 hours I rinsed the cabbage under cold running water and dried it in a spinner before sprinkling with another teaspoon or so of salt, as you can see in the photos it lost about a 1/3 of it's mass Step 4: Chop Chop. while the cabbage was salting I cut the pickled jalapenos, garlic, roasted red peppers and sweet pickles into a rough chop Step 5: Mix. I poured the bottle of sriracha sauce over the salted cabbage then added the chopped veggies and stirred it all together. I let the mix sit for about an hour then packed it tightly in the reused very clean jar Step 6: I Couldn't Wait.... I couldn't wait for it to ferment, I had to try it but that's ok since both sauerkraut and kim-chi are often used after only a couple hours. I made a wrap using a whole wheat tortilla, olive oil based mayonnaise, low sodium ham and turkey with cheese and my sriracha slaw, talk about food fusion ! cuban sandwich filling in a mexican type tortilla and korean inspired fermented cabbage", ["kimkraut-souerchi-sriracha-slaw_0", "kimkraut-souerchi-sriracha-slaw_1", "kimkraut-souerchi-sriracha-slaw_2", "kimkraut-souerchi-sriracha-slaw_3", "kimkraut-souerchi-sriracha-slaw_4", "kimkraut-souerchi-sriracha-slaw_5", "kimkraut-souerchi-sriracha-slaw_6"]] [40259, "Introduction: How to Make Tropical Dessert Wine (in Climates Like Singapore!). Ever wanted to make your own sweet dessert wine? Here\u2019s the easiest way to get started, for only $6 a standard wine bottle. Afraid your climate isn't suitable for brewing? Fret not, with the right yeast, you can brew almost anywhere.Enough of the (supposedly) attention grabbing one-liners, time to get down to business!Here is the YouTube guide for those who prefer seeing the action right away:The history bit of the Instructable:The oldest alcohol archaeological records suggest that humans were brewing alcohol as early as about 9000 years ago! The Chinese fermented rice and honey whereas the Middle East fermented barley and grapes. So, if prehistoric humans could, with their state of the art technology, brew, drink, and be happy, I'm sure anybody today can do so to!Today, we'll be focusing specifically on mead (honey wine). So, let's get started! Step 1: Shopping. Unsurprisingly, you can get most of the things that you need from around the house! So, I've included two lists of stuff that you'll need to procure.Lying around somewhere list:1. Large plastic container (fermenter)2. Honey3. Water4. Blu-tack5. Glass bottle/plastic bottle (finished product)Actually go out and get list:1. Brewing yeast (Lalvin EC 1118)This is the commando strain of brewing yeasts. It can withstand high temperatures necessary for brewing in the tropics and brews faster than your average yeast. You can find these on Ebay for about $1 a sachet. 2. Airlock (3 piece preferably)Reason is that the 3 piece design makes it easier to clean, in the scenario that the brew overflows into your airlock. You can also find these on Ebay for $1 a set.If you live in Singapore like me, you can get these from iBrew. Step 2: Preperation. Its power drilling time! You'll need to make a hole in the lid of the large plastic container to put your airlock in. If you don't happen to have one lying around, you can use a readily available kitchen knife or a pair of scissors. Step 3: Mixing. Before you begin, rinse all your equipment thoroughly and remove any debris.Now for the fun part! First, activate your yeast as per packet instructions. A 4 litre or 1 gallon batch requires 1 gram or 0.035 ounces of yeast.Second, mix the water and honey in the following ratio: 1 litre (1 quart) batch = 400g (0.88lb) of honey + 700ml (23 oz.) of water. Give the mix a quick shake.Third, add the activated yeast into the mix. Now put on the lid with the hole, and then put on the airlock. Lastly, seal the base of the airlock with some blu-tack. Now you're all set! Step 4: Waiting. Leave the fermenter in a cool, dark place. Within 24h, you should be able to see the mixture bubbling! In around a month, the mix should stop bubbling and you'll have your very own dessert wine! Step 5: Bottling. Now, you'll need to transfer the brew to another bottle. You can use glass bottles or re-used plastic bottles. Personally, I prefer to use glass bottles because it adds a little character to the wine. If you decide to re-use a plastic bottle, go for bottles that previously contained just water. Also avoid those that once contained flavoured contents because the taste tends to leech over to the wine.Also remember to leave the yeast behind as it tends to affect the taste. Step 6: Safety. Although more traditionally associated with poorly sanitised beer rather than wine, it is better to be paranoid than to be blind. First, keep the bottles in a cool dark place, to prevent light from breaking down the finished brew. Second, when handling a bottle after some time, wear protective gear. Lastly, do a weekly check to ensure that there isn\u2019t any significant build-up of gas. Step 7: What's Next?. The end? I think not! You can go on to explore other recipes that involve adding fruit peels or tea to add exotic or exquisite tastes to the wine! Another alternative is to carbonate the wine to get your own sparkling dessert wine, instantly! Enjoy your new found source of alcohol! I hope that you enjoyed reading this instructable!", ["how-to-make-tropical-dessert-wine-in-climates-like_0", "how-to-make-tropical-dessert-wine-in-climates-like_1", "how-to-make-tropical-dessert-wine-in-climates-like_2", "how-to-make-tropical-dessert-wine-in-climates-like_3", "how-to-make-tropical-dessert-wine-in-climates-like_4", "how-to-make-tropical-dessert-wine-in-climates-like_5", "how-to-make-tropical-dessert-wine-in-climates-like_6", "how-to-make-tropical-dessert-wine-in-climates-like_7"]] [40260, "Introduction: Chicken Jelly Cake. This is a chicken recipe that one could decorate as beautifully as they want - one could put a boiled egg inside or broccoli and make it tall with a lot of jelly underneath.. I called it a chicken jelly cake as it looks quite jolly like a cake and could use it as a cake for those who doesn't like sweets :-) I had one chicken thigh left so decided to make an instructable out of it :-) It is important to use a chicken with bones and skin still on it. You could also use some real jelly if you want to make a big and sturdy one, but for the small one - the chicken bullion is enough and turns into a thick jelly itself. So here we are.. Ingredients for one portion:1 Chicken thigh1 small carrotHalf of small onionblack pepperDried dillSmall peasGreens for decoration Step 1: Chicken Bullion. Put a chicken thigh in a saucepan and pour a hot water over it ( just enough to cover the chicken), add some onions and black pepper. Simmer for about an hour or a bit more ( till the chicken starts falling apart). Last 10 minutes before switching the chicken off, add the carrots to the bullion and continue simmering. Step 2: Cutting and Seperating Everything. Drain the broth in a separate small container and put it aside. Cut the carrots in a shape you like and arrange them beautifully at the bottom of the dish (so when you flip it - the shape will be on top), add peas and sprinkle it with dill.As for the chicken, remove all the bones and chop the remains. Step 3: Final Bit. Lay the chicken on top of the carrots very carefully ( so the shape will not get distorted/messed up). Put all the chicken in and press the spoon gently on top. Now start pouring the broth over it very gently - fill the dish up to the top. (Discard the rest of the bullion - or make some soup :-D )Leave the dish untouched for an hour or two till it cools down and then put it in a fridge over night (8 to 10 hours) Step 4: Flip. Take a knife and slide it through the edges of the chicken jelly, so it will unstick. Tip it over on a plate and decorate it. Wa lah - it's done! :-)", ["chicken-jelly-cake_0", "chicken-jelly-cake_1", "chicken-jelly-cake_2", "chicken-jelly-cake_3", "chicken-jelly-cake_4"]] [40261, "Introduction: Homemade Chocolate Truffle. Chocolate is actually pretty hard to manage. A little bit higher temperature will ruin the texture and the taste of chocolate. However, this recipe is very easy to make, without needing a thermometer. Step 1: Ingredients. You will need:227g 60% dark chocolate or bitter sweet chocolate1/2 cup heavy cream Cocoa powder for dustingYou can also choose (recommended):1/2 tsp Sea salt 1/8 tsp Cayenne pepper 1/8 \u8336\u53192 tbsp Rum Step 2: Melt the Chocolate. First put your chocolate into a mixing bowl. Then heat your heavy cream and make it to a boil. This is a very useful trick-- boil the cream instead of heat the chocolate itself. Chocolate can be easily ruined by over heated without a thermometer, but you can avoid the tragedy with heating another ingredient instead. Step 3: Mix the Ingredients. Let the hot cream sit for about 2 minutes. Then add the cayenne pepper and sea salt into the mixing bowl.Start to mix everything together and the chocolate will melt little by little. If you are using chocolate bar, please chop it well before you put it in the bowl. Step 4: Stir the Chocolate. Add your alcohol when the chocolate is melted completely. Then keep stirring and it will show a beautiful and shiny texture. Pure the chocolate mixture onto a wrapping sheet or mold. Step 5: Chill the Chocolate and Ready to Use!. Wrap the chocolate well and put it in the fridge for about 2 hours. Take it out and cut it into squares (or you can just use your hand to make them look like \"rocks\"). Step 6: Finish Your Truffle!. Dust some cocoa powder, or roll them in shredded coconut or nuts, viola! The homemade truffle is ready! And it's perfectly managed as the chocolate is not being treated with high temperature. You can make them in advance and put them in the fridge, then take it out and enjoy anytime you want! Step 7: Enjoy!. This could be a perfect Valentine's gift, or a homemade snack gift, or just a great dessert that you prep in advance and enjoy anytime you want!Hope you will like this recipe :)", ["homemade-chocolate-truffle_0", "homemade-chocolate-truffle_1", "homemade-chocolate-truffle_2", "homemade-chocolate-truffle_3", "homemade-chocolate-truffle_4", "homemade-chocolate-truffle_5", "homemade-chocolate-truffle_6", "homemade-chocolate-truffle_7"]] [40262, "Introduction: Record-Breaking Pi. Rich chocolate truffle pie recipe adapted from allrecipes.comIngredients\n\u2022 12 ounces semisweet chocolate chips\n\u2022 1 1/2 cups heavy whipping cream\n\u2022 1/4 cup sifted confectioner's sugar\n\u2022 1 tablespoon vanilla extract\n\u2022 9 inch prepared cookie crumb crust\u00a0Directions\n1. Melt chocolate chips and mix in 1/2 of the cream on low heat, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar and vanilla. Set aside.\n2. If you're unable to find a prepared cookie crumb crust, make one like I did with Oreo's No Bake cookie crumbs. Melt 4 tablespoons of butter or margarine. Mix with 1 packet of cookie crumbs in a 9 inch pie dish. Press the mixture evenly to form the pie crust. Set aside.\n3. In a small bowl, beat the rest of the cream until soft peaks form. Beat in chocolate mixture on high speed 1/3 at a time. Mix well and spoon into the crust.\n4. Refrigerate at least 8 hours.\u00a0Decorating Ingredients\n\u2022 12 ounces of black Wilton candy melts\n\u2022 black icing decorating pen\n\u2022 Red readymade icing/decorating pen\n\u2022 White icing decorating pen\n\u2022 Parchment paperDecorate\n1. Melt candy melts on low heat, stirring at 30-second intervals until smooth.\n2. Pour over the pie and let cool until the candy shell forms.\n3. On parchment paper, make a simple record template with decorating icing and transfer to the pie.\n4. Now comes the best part, cut up the pie!\nNotice the upward fault line is a nod to record approximations of pi from 2000 BCE until now.\u00a0\nEnjoy!", ["record-breaking-pi_0"]] [40263, "Introduction: Toll House Chocolate Crunch Cookie, 1938. Toll House Chocolate Crunch Cookie, 1938 Ruth Graves Wakefield and her husband Kenneth in 1930 bought a tourist lodge and called it the Toll House Inn in Whitman, Mass., halfway between Boston and New Bedford. Ruth did all the cooking and the restaurant drew crowds. One especially popular dessert was a butterscotch nut cookie served with ice cream, but she wanted to come up with something different. That something different was the chocolate chip cookie. Graves wrote a cookbook in 1930 called Toll House Tried and True Recipes. It went through 39 printings. The 1938 edition was the first to include the chocolate chip cookie, which she called the Toll House Chocolate Crunch Cookie. She sold the recipe and the Toll House name to Nestle for $1. The recipe makes about 5 dozen cookies. Step 1: Ingredients. 2\u00bc cups flour1 teaspoon salt 1 cup (2 sticks) unsalted butter \u00be cup brown sugar \u00be cup white sugar 2 eggs, beaten 1 teaspoon soda 1 teaspoon hot water 1 teaspoon vanilla 3 cups (18 ounces) semi sweet chocolate chips Step 2: Prep Flour. Sift flour together with salt and set aside. Step 3: Cream Butter and Sugars. 1. Cut 2 sticks of softened butter into pats. 2. Attach paddle to mixer and beat on medium for 30 seconds.3. Add 3/4 cup of brown sugar to mix4. Start on slow speed, then beat on medium for 30 seconds. Scrape sides, beat for an additional 30 seconds.(scrape sides)5. Add 3/4 cup of white sugar in same manner as above.6. Scrape sides, and remove as much as possible from paddle attachment. Step 4: Eggs!. 1. 2 large eggs, room temperature, in a small bowl.2. Beat with whisk3. Slowly add to creamed butter/sugar.4. Mix until just combined. Step 5: Baking Soda, Flour. 1. Dissolve 1 tsp of b.s. into 1 tsp of hot water2. Add that alternatively with flour mixture.3. Mix until just combined. Step 6: Almost Done!. Have you ever been in the middle of baking and realized you were completely out of any and all extracts? I discovered you can make your own yummier substitute with equal parts of Brandy and Maple syrup!1. Homemade substitute of vanilla extract, or use the actual stuff if you have it. 2. Add a teaspoon to cookie dough and mix until thoroughly combined.3. Using a spatula, remove most of cookie dough from paddle attachment. (The leftover is for licks.)4. Stir in almost 2 bags of high-quality chocolate chips. (The rest is for snacking on the next day when nothing in the fridge makes itself.)5. Transfer to glass bowl, cover and place in fridge for 36-48 hours. Yes, you read that correctly. Don't mess with the formula. No need to label as that may invite naughty nibblers to reach in and help themselves to a dollop or two. Step 7: (Bake) Toll House Cookies!. Who doesn't love these perennial favorites! 1. Gather things you need:Chilled cookie dough, removed from fridge just before you need it.lined cookie trapswire racks for coolingscale to weigh out dollops of cookie dropsspoon, or two, for scooping out doughPreheat oven to 375 degrees F.2. Scoop out 1.5 oz of cookie dough. (This makes generously-sized cookies, maybe 2.5 dozen)3. Place onto cookie sheets, leaving plenty of room for spreading.4. Bake for 10 minutes, plus or minus 1. Oi! The smell!! Cool cookies on pan for two minutes, then transfer carefully to wire rack to cool completely. It's okay if the spatula slips and you break one in half. Better to test them to make sure they came out okay. ; ) Store in lined cookie tins/stoneware. Step 8: Make It Even More Special.. The Toll House cookies are another component of my Yankee Holiday Cheer Package.My presentation for these classics was simple: Two delectable cookies protected in waxed paper, some Kraft paper wrap over that. Laid upon that is the Toll House Cookie Story, tied up with some simple, yet so functional kitchen twine.", ["toll-house-chocolate-crunch-cookie-1938_0", "toll-house-chocolate-crunch-cookie-1938_1", "toll-house-chocolate-crunch-cookie-1938_2", "toll-house-chocolate-crunch-cookie-1938_3", "toll-house-chocolate-crunch-cookie-1938_4", "toll-house-chocolate-crunch-cookie-1938_5", "toll-house-chocolate-crunch-cookie-1938_6", "toll-house-chocolate-crunch-cookie-1938_7", "toll-house-chocolate-crunch-cookie-1938_8"]] [40264, "Introduction: Frozen Buttercream Transfer. I'm going to show you in this instructable, that you- YES YOU, can create an awesome hand piped picture replica on a cake!\nFrozen buttercream transfers are pretty easy to do and end with impressive results! I've been so happy with my recent featured instructables that I decided to dedicate this on to the instructables robot! Woo! Step 1: Materials!. First of all, you\u2019ll need some buttercream. I have no idea if this technique can be done with store bought frosting,(feel free to let me know in the comments! Maybe if you add powdered sugar to it... but I\u2019m very inclined to say no, unless it\u2019s store bought decorator\u2019s frosting. That goopy stuff in a can alongside the cake mixes wouldn\u2019t work at all, I\u2019m sure.\nI use the classic Wilton Buttercream recipe: http://www.wilton.com/recipe/Buttercream-Icing\nOkay, so you\u2019ll need at least two frosting colors, depending on your design. I recommend gel colors or good high quality liquid colors like Americolors.\nYou\u2019ll need a frosting bag for each color of frosting and several sizes of round icing tips.\nYou\u2019ll need a picture that you want to turn into a transfer and a piece of wax paper or parchment paper. Also some tape. Step 2: Preparation. My picture needed two colors, black and yellow, so I mixed food coloring into two little bowls of icing. Then I put each color into it's own bag. I used a smaller icing tip for the black because it was for the detail and outline.\nNext, tape your picture to the counter and then tape the wax or parchment paper over top of that. This is so that they don't slip around while you try to trace the picture. Step 3: Tracing the Outline. Take your outline color and start tracing! You might need to switch to a smaller tip for some fine detail work. When you're first starting with buttercream transfers, it's best to start with basic images like this this on that aren't overly\u00a0elaborate. Once the outline is done, you'll want to let it sit for a minute or two to sort of set up. Step 4: Filling in the Color. Start filing in your outline with the second color. Try to stay in the lines, but you can cover lines without messing anything up. Cover the entire back with frosting.\u00a0 Step 5: Letting the Icing Set Up. Okay, now you'll want to peel the tape back, carefully and tuck it under or tear it off. You can lift this thing up and take a little peek-a-roo at the bottom for a sneak preview of what it's going to look like!\u00a0\nFind yourself a flat spot \u00a0in the freezer to stash this thing. Like this box of waffles. Totally perfect. (and delicious. Does anyone else totally want waffles now?)\nOk! So... let this bad boy set up in the freezer over night. I'm being serious. Like... 8 hours would be great. You want it frozen solid and hard. Seriously.\u00a0 Step 6: Placing It on the Cake. Ok, so this thing is going to start to warm up and melt the second your hands touch it, so work quickly here. Remember when I told you 8 hours? Yeah, I left this in there for like... I don't know... 20 minutes? As you can see, quality suffered so that I could bring this to you guys sooner. Geez.\nAnyhow, flip the thing over onto your already iced cake. A little smoothing down with a fondant smoother helps. I don't recommend using your hands, the heat will just melt to the paper.\nNow start peeling the paper back veeerrry slowly. Pull back and reveal your picture. If you let it set up over night and get it pressed well against your cake... it should come right off! Step 7: Closing Notes. \nHere are some more successful FBCT's I've done!\nAlso, I'm so thrilled with my recent featured instructables that I'm giving away a gift code for 3 months of free pro membership to instructables over on my blog: http://gemcitytiffany.wordpress.com/\nI want to share my love of 'ibles with all my friends and I\u00a0 hope that by the end of the week my friends will be just as in love with the site as I am!", ["frozen-buttercream-transfer_0", "frozen-buttercream-transfer_1", "frozen-buttercream-transfer_2", "frozen-buttercream-transfer_3", "frozen-buttercream-transfer_4", "frozen-buttercream-transfer_5", "frozen-buttercream-transfer_6", "frozen-buttercream-transfer_7"]] [40265, "Introduction: Blueberry Cream Cheese Pull Apart. The flavors of blueberries and cream cheese combine to make this delectable recipe perfect for dessert or breakfast. Ingredients 10 Rhodes\u2122 Dinner Rolls, thawed but still cold 2 tablespoons butter, melted 3/4 cup frozen blueberries 6 ounces cream cheese, softened 1 egg 5 tablespoons sugar, divided 1 tablespoon lemon juice 3 tablespoons brown sugar zest of one lemonIcing 1/2 cup powdered sugar 1 tablespoon milkInstructions Cut rolls in half and place cut side down in a sprayed 9-inch round baking pan. Cover with plastic wrap and let rise 30 minutes. Remove wrap, brush rolls with melted butter and sprinkle with blueberries. Combine softened cream cheese, egg, 2 tablespoons sugar and lemon juice and spread over rolls. Combine brown sugar, remaining white sugar and lemon zest and sprinkle over cream cheese mixture. Cover with plastic wrap again and let rise until double in size. Remove wrap, place pan on a baking sheet to catch drips and bake at 350\u00b0F 20 minutes. Cover with foil to prevent over browning and bake an additional 7-9 minutes. Allow to cool for 10 minutes. Combine icing ingredients and drizzle over rolls.Video Instructions:http://www.rhodesbread.com/recipes/view/2317", ["blueberry-cream-cheese-pull-apart_0"]] [40266, "Introduction: Flaming Baked Figs. I love good figs, dessert, and fire. This dessert combines all three of them, turning figs and fire into pure deliciousness. We live in the San Francisco bay area, and so have access to an overabundance of figs when the neighborhood trees ripen. I'm always looking for more good ways to eat or preserve figs to ensure we make the most of this short season. Step 1: Tools and Ingredients. Figs: smear of butter 12-20 ripe figs (not too squishy - we'll be baking them) 1/3 cup sugar 1/2 cup water 1/4 cup Grand Marnier, Cointreau, or other orange liquor (or interesting liquor of your choice, 80proof or higher)Cream: 1 cup heavy cream 1 tablespoon liquor (same type as above) 2 tablespoons sugarTools: 8 inch fry pan, oven and stove safe (or similarly-sized pan) electric mixer or beaters rubber spatula (optional but handy) Step 2: Bake Figs. Butter pan, stab the bottoms of the figs so they'll drop juices, and arrange figs so they're close but not touching. I could probably fit a few more figs in this pan, but we've already eaten the rest. Sprinkle over 1/3 cup sugar, and 1/2 cup water. Bake at 325F for about 30 minutes, basting every 10 minutes with pan juices. Poke your figs - if they're not cooked through, bake a little longer. The timing is pretty flexible. Step 3: Make Whipped Cream. Whip 1 cup heavy cream, 1 Tablespoon liqueur, and 2 Tablespoons sugar until cream is nice and thick, forming moderately-stiff peaks. Add a sprinkling of any spices you like - I'm fond of allspice with figs, but your mileage may vary. Chill until ready to serve. Step 4: Flame Figs. This is the good part! Pull your pan of figs out of the oven, add 1/4 cup of Cointreau, and place it on the stove at medium heat. Remember the pot handle is hot - I kept forgetting this, which caused a few problems. As soon as the liquid boils, remove from heat (important if you have a gas stove) and carefully prod at the air over the edge of the pot with a lit match. Note that you're not setting fire to the liquid: you're setting fire to the alcohol vapor just above the liquid, which will quickly catch the liquid itself on fire. Sit back and enjoy the show. If you can't get it to catch fire, add a bit more liquor (AWAY from any flame!) and reheat so the alcohol vapors are ready to go.\n Step 5: Reduce Syrup. After the fire dies down, remove figs from the pot and set them on a plate to cool. Place the pan back on the stove, and cook over medium-low until the liquid is syrupy. Stir as needed, and remove from heat when syrup is nicely syrupy. (Sorry, I'm not going to be able to explain it better than that. Just don't burn it.) Set aside to cool, as the syrup will be dangerously hot. Step 6: Serve. Scoop a blob of whipped cream onto a plate next to the figs. Drizzle the whole thing with the syrup, and garnish with some kind of fresh herb tips1 for maximally awesome presentation. All these ingredients store nicely! Just plop the figs into a bowl of syrup, and store the whipped cream separately. in fact, overnight marination will only make the figs taste better - it's just a matter of planning ahead.1Mint, thyme, etc. I only have rosemary growing right now, so skipped it.", ["flaming-baked-figs_0", "flaming-baked-figs_2", "flaming-baked-figs_3", "flaming-baked-figs_4", "flaming-baked-figs_5", "flaming-baked-figs_6"]] [40267, "Introduction: Easy Peasy Pickled Veggies [10 Min Max!]. This is a super-easy recipe to pickle your favourite veggies! Takes all of 10 minutes to get done, and enjoy for months!Ingredients:3 carrots3 hog plums5 Indian gooseberries (Phyllanthus emblica)3 lemons / limes2 raw mangoes2 5-inch mango ginger (curcuma amada)3-4 chilli peppers or jalapenos\u00bd cup of sunflower, or olive oil\u00bd cup of sea salt for briningA mason jar for storing the pickle Step 1: Prepping & Pickling. Clean, dry and cut the vegetables as you like. In a large mixing bowl, add the cut vegetables, and sea salt per taste. Add sufficient oil to cover the vegetables. Add juice of 4 limes and mix thoroughly. Clean and dry a glass jar. Fill the jar with the picked vegetables for long-term storage.The juice of lime and salt act as natural preservatives while oil blocks the moisture. The pickle stays good for more than 6 months without refrigeration, and longer with refrigeration Step 2: Ways to Enjoy Them (if You Can't Think of Any!). Uses:The pickled vegetables 1. Can be consumed as is, as a side, or in burgers and sandwiches.2. Can be used in any food preparation. Especially, in the dishes where there is use of lemon and salt.3. You can add spices of your choice to the pickled vegetables as and when you need. Such as, roasted and powdered red chilli, mustard seeds and fenugreek seeds. Or, season it with onion and garlic.", ["pickled-veggies_0", "pickled-veggies_1", "pickled-veggies_2"]] [40268, "Introduction: Frittata Pie.. Here is a quick, inexpensive, and easy dish to feed 4-6 people who might show up unexpectedly. It is certainly a Latin (in the European sense) classic meal. Hope you enjoy it as much as we do.\nIngredients:\n1 - tablespoon cooking oil.\n8 - large eggs.\n1 - 29 ounce can of mixed vegetables.\n1/2 - cup or so of your favorite cheese. (we use our own home made cheese).\nTo taste:\nGarlic powder.\nPepper.\nSalt.\nRequired equipment:\nOven with a broiler.\nLarge heatproof pan or skillet.\nheat proof gloves or pads.\nMethod:\nPreheat broiler to 350 - 400 degrees Fahrenheit.\nPut cooking oil in pan and warm to medium heat.\nScramble eggs in a bowl.\nAdd the seasoning's and stir to combine.\nPour into the skillet.\nAdd the vegetables and stir to combine so that everything is uniform.\nCook for 4 to five minutes till the bottom is firm.\nTop with the cheese.\nPut skillet under the broiler.\nLet cook for four to five minutes.\nCheck on it at least once every two minutes.\nSkillet will be HOT!!!\nWhen top is brown remove from the broiler using the heat proof gloves.\nLet cool for a few minutes.\nSlice and serve.\nEnjoy!", ["frittata-pie_0"]] [40269, "Introduction: Tofu Nuggets. I love to snack. My family loves to snack. None of us need empty calories and we can all use extra protein. Enter into your diet Tofu Nuggets! These things are so good that usually they don't make it off the cookie sheet. When my 4-year-old requests for dinner Tofu Nuggets that should give you an idea of how good they are. They are easy to make, but they do take some time. They are worth it! Let me show you how I do them. Step 1: Start With Tofu. Ingredients:1 lb firm or extra firm tofu1 tbs oil (olive oil or vegetable oil works)1/4 tsp salt1/2 tsp curry powderTools:Stuff to press the tofu.BowlCookie sheetParchment paperOvenSpatulaStart by pressing your tofu. I get tofu from a local Asian grocer (it's much cheaper there than anywhere else) and I put 1 lb in a paper towel, on a cloth hand towel, between two plates, and with some oil on top of the plate to press it for 30 minutes. I start preheating the oven to 450\u00b0F when I have about 5 min left on the press. When the 30 min are up I unwrap the tofu and cut it into about 1 cm^3 nuggets. Step 2: Coat Your Tofu. So while your oven is heating up to 450\u00b0F get your tofu ready. I would suggest you put the parchment paper down on the cookie sheet first before this step so when you mix the tofu you do it over the cookie sheet so if anything falls out it goes on something clean. So in a bowl put the cut up tofu, the oil, the salt, and the curry. Gently mix with your hand (make sure your hand is clean first) until the tofu is evenly coated and then dump on the cookie sheet. Step 3: Bake/Eat. When the oven is at 450\u00b0F and your tofu is ready put the tofu in the oven. 15 min use the spatula to turn the tofu, or at least mix it, and put it back in for another 15 min. Total time in oven is about 30 min but this can vary depending on what consistency you want and also I've found the type of tofu. The corners of the cubes should start to get very brown, but not burnt. Take out the cookie sheet (use a hot-pad) and let it sit.The tofu comes out almost like chicken (you may not believe me but that is what it's like). If you can stop yourself these make great salad toppings, or even little hors d'oeuvre with a cherry tomato and cucumber. Typically these are just eaten as snacks. I would like to say you can cover and store these in the refrigerator but they must be completely cool first. These are good travel food, and excellent for when we go to an outdoor event.So total time just over an hour, but in that time you can get the salad and the rest of dinner ready. Since these are good for the car they make great snacks to make the night before a trip. I hope everyone likes them and I can't wait to hear what people to do try and spice them up. Thank you.", ["tofu-nuggets_0", "tofu-nuggets_1", "tofu-nuggets_2", "tofu-nuggets_3"]] [40270, "Introduction: Rubik's Cube Salad (Healthy Snack for Geeks) :-). I came up with this idea for my hubby. He is always busy and also loves playing with his Rubik's cube time to time. I thought it'd be fun to make him a Geeky and healthy salad :-)He is not keen on Mozzarella cheese so I used a polish sausage instead, but I think that it would be tastier with Mozzarella cheese cubes. Step 1: Ingredients. Here we go:One whole cucumber (need to make 9 cubes out if it)9 plum tomatoesPolish or other (ready to eat) sausage ( or use Mozzarella for vegetarian option)Salt PepperFresh basil oil to drizzle Step 2: Cutting Cubes. Cut the top and the bottom of plum tomatoes, cut the edges of the cucumber (so it will be like a long rectangle) and do the same with a sausage. I put the tomato on top of the cucumber (like on the picture above) to make similar size cubes. (you could do the same with a sausage). After cutting everything in cubes, I started putting them in mix of three rows (see picture above) - I put two more layers on top (you could do as many as you want though :-) ) Step 3: Last Bit!. Then I sprinkled some oil, salt and pepper on it and served it with fresh basil leaves!Bon appetit!", ["rubiks-cube-salad-healthy-snack-for-geeks-_0", "rubiks-cube-salad-healthy-snack-for-geeks-_1", "rubiks-cube-salad-healthy-snack-for-geeks-_2", "rubiks-cube-salad-healthy-snack-for-geeks-_3"]] [40271, "Introduction: Pumpkin Oatmeal Waffles. Who doesn't love waffles? I have changed the typical waffle recipe so it's healthier and tastier! Get out your waffle iron because these are delicious! Step 1: Ingredients. Oatmeal that has been put in the food processer to make oatmeal flour, 1-1/4 cups\n1 tsp baking soda\n1/2 tsp salt\n1/2 tsp pumpkin pie spice\n1 egg\n1/2 cup canned\u00a0pumpkin\n1/2 cup milk\n2 Tablespoons honey\n2 Tablespoons vegetable oil Step 2: Mixing Ingredients. Mix dry ingredients together in a bowl. In a seperate bowl, mix egg, oil, pumpkin, milk and honey together. Combine pumpkin mixture to oatmeal mixture. Stir just until combined thoroughly. Step 3: Cooking Waffles. Pre-heat waffle iron on the medium setting. Spray waffle iron with no-stick cooking spray. Scoop about 1 cup of batter onto a hot waffle iron, close and allow to cook until done, approximately 4 or 5 minutes.\u00a0\u00a0 Step 4: Eat and Enjoy!. This recipe makes 2 large waffles. You can double the recipe and make more for your family! Serve with butter and syrup.\u00a0", ["pumpkin-oatmeal-waffles_0", "pumpkin-oatmeal-waffles_1", "pumpkin-oatmeal-waffles_2", "pumpkin-oatmeal-waffles_3", "pumpkin-oatmeal-waffles_4"]] [40272, "Introduction: Mickey Mouse Sugar Cookies. \u00a0 I looked all over the internet for instructions to pipe these, but none of them looked right, so I created these. I baked sugar cookies using the mouse-shaped cookie cutter I got in Disney World. Then, I spread\u00a0vanilla icing on the face, piped chocolate stars in the ears, and using a round tip, I piped his face in chocolate. They were so delicious!", ["mickey-mouse-sugar-cookies_0"]] [40273, "Introduction: The Chef's Spice Caddy. When you're heading out to the grill, you need the right tools. All your favorite spices and salts in one handy-dandy caddy! Step 1: The Guy Needed Some Spices.. So here's the story. My brother-in-law moved into a new space, and he found that his roommate was woefully lacking spices to cook with.What to do?Well, Christmas was coming, so we decided to help him out.Hook him up with enough spices to rock the kitchen or grill. The idea was to give him 20 spices, and a rack to hold them. We bought 20 spice jars with caps and shaker inserts from Specialty Bottle.Once they arrived, it was time to get busy. Using the bottle as a measuring guide, we went to find some wood. Step 2: Cut the Handle Section.. Using the bottle, I figured out how many bottles long I wanted and how high. I didn't want it tight-tight, so I left room between each bottle for some rattle room. Also to allow for variances in store bought bottles. He might pick up some \"Devil-Ghost-Bum-Burner\" spice and want to replace the Arrowroot.You'll notice the grinder wheel. I used that to draw out my curves. Then I drilled some holes for the handle, cut it out with a jigsaw and did some edge work with a router.The plywood is standard 5/8\" stuff. It's what I had as scrap. (Reduce, reuse, recycle!) Step 3: Figure Out the Sides.. Since your bottles may vary in size, I'm not giving exact measurements here. There's some fiddly room.Using the handle as a guide, cut out the bottom, with about an 1/8\" oversize all the way around. I did this so that when I notch the sides, the bottom will fit into that notch, adding rigidity. This was a fussy bit. Go slow, test your fits and make sure you're not going to tight. For the bottom material I used some 1/8\" Luan, again a scrap piece. The sides are 1/4\" plywood. (yes, from the scrap bin)Using the table saw, I cut an 1/8\" notch, about 1/8\" up the side of 1/4\" plywood sides. I ran this cut all the way through, yes it leaves a gap that's visible. No I don't care. We could always fill it with putty! The depth of the notch is only 1/8\", or halfway through the plywood. Test fit the bottom, it should be snug, but if it isn't, that's ok, we're going to glue it anyway. But aim for snug.TEST FIT EVERYTHING! Step 4: Clamp It Up.. I clamped things up in stages. First I clamped and glued the box. I didn't use any brads, in fear of firing one crooked and popping it out a side. So the box was clamped and glued and it sat overnight. Next time however, I will use some brads. I have a pneumatic brad gun, and will use brads to hold things together. 1/4\" plywood gives me enough room as long as the brad isn't too big.The next day I installed the handle. This I also glued and fired some staples into to help secure it while it dried. I stapled through the sides and a couple through the bottom up. More clamps, then overnight to dry.Then I sanded the whole thing. First 200 grit, and I finished with 600 grit. Step 5: Time for Some GRAPHICS!. So into Illustrator!I was going to be using a method I've used in the past, which is to print out a design on a color laser printer, making sure it's reversed, then coating the surface of the project with a Matte Gesso medium, sticking the image side down, letting it dry, then rubbing off the paper.I tell you, the process is a pain, but man I like the results.So what you see here is the images I created in Illustrator printed out. Then carefully cut out. Cut out as much of the paper as you can. Saves on rubbing later. And makes it easier to place. Step 6: Stain the Wood.. Do you know how hard it is to find a water based stain?Not real hard if you know how to look. What I used was Rit\u00ae clothing dye. Grey.Why not an oil based stain? Because I was using the Gesso over it, I wanted to make sure it stuck, so a water based stain was it. I mixed the Rit\u00ae dye with water and using a sponge brush, coated the sanded surface.The water did raise the grain a little, so once it was dry, I used a 600 grit paper to knock down the high spots. It gave the finish a nice patina. Step 7: Apply Some GRAPHICS!. You can obviously skip this step, and finish the caddy however you wish. Some nice tung oil, or anything really. I prefer oil finishes verses poly finishes. They just feel better over sanded wood. (there's a joke there somewhere)So add a layer of Gesso to the surface, a little thick, but not milky white thick. Then press the paper into the Gesso with the ink side down, and let it dry overnight. The next day, get the paper wet, and start rubbing away the paper. Go easy! the ink is only a couple molecules thick! It's VERY easy to rub through the image. With that said however, I LIKE the look if it's rubbed through in some sections. Instant vintage! I finish the entire caddy with a couple coats of linseed oil. The oil sticks to the Matte Gesso just fine.This thing looks like it has seen trips to the beach and gets loved. Step 8: Go Get Some Spices!. So my wife went to the co-op to get the spices needed. While there, several people asked about the caddy, and where THEY could get one.So I'm back out to the shop making 3 MORE! They want them unfinished so they can do the paint/stain/oil themselves, which is great.The 6oz jars that I bought, are standard spice jars found on the shelves of the store, so people can just buy what they need and mix things up. (Bulk spices however are cheaper) There is enough wiggle room in the caddy to get other jars in there. I just wouldn't force anything as the box will give way. It's built light, because it gets heavy once the spices are added.Not, \"It's a workout.\" heavy, but enough where you don't want to start out with a lot of weight. Enjoy!", ["the-chefs-spice-caddy_0", "the-chefs-spice-caddy_1", "the-chefs-spice-caddy_2", "the-chefs-spice-caddy_3", "the-chefs-spice-caddy_4", "the-chefs-spice-caddy_5", "the-chefs-spice-caddy_6", "the-chefs-spice-caddy_7", "the-chefs-spice-caddy_8"]] [40274, "Introduction: How to Quilt Chocolate. According to Wikipedia, quilting is a \"method\u00a0done to join two or more layers of material together to make a thicker padded material.\"\nI don't have a sewing machine or appropriate fabric, but I still wanted to quilt something. \u00a0For some reason, my thoughts drifted to the kitchen. \u00a0Those who know me know that I don't consider fondant edible. \u00a0Chocolate clay, on the other hand, works quite well where others might use fondant, without the drawback of tasting like overly sweet play doh.\nI decided to try quilting chocolate.\nI used colored white chocolate for the top of the quilt, but you could just as easily use milk or dark, or a combination of them for different patterns. Step 1: Make the Chocolate Clay. Make sure you're using actual white chocolate chips, rather than the white candy chips. \u00a0If you're not sure, read the ingredients. \u00a0Real white chocolate has cocoa butter. \u00a0The crappy chips have hydrogenated vegetable oil (ick).\nMelt 3/4 C white chocolate chips with 2 1/2 T light corn syrup. \u00a0Stir until smooth, then let it cool. \u00a0Knead until smooth and pliable, adding a tiny bit of powdered sugar or cornstarch if it's too greasy. \u00a0Don't overuse the cornstarch or it'll taste powdery.\nIf you want to color some of the chocolate clay, separate those portions. Step 2: Prepare the Quilt Squares. Add a little food coloring to each ball of chocolate clay. \u00a0You might want to first mix it in with a stick before kneading it so you don't get food coloring stains on your hands.\nChoose two or more colors and slice, roll, or assemble them in whatever way you want to make the pattern for the first type of \"fabric\" square. \u00a0Repeat until you've used all the colors.\nThe red and orange pattern was made by layering three flattened colors, rolling them up into a log, slicing the log, and arranging those roll slices along with leftover scraps to form a loose, swirly pattern. \u00a0Note the white corn starch in the red and orange squares; this is why I recommend you be VERY sparing with the cornstarch. \u00a0If it sticks to your fingers, it'll stick to the quilt and be less likely to fall apart, even if the quilt is stretched slightly over the stuffing.\nThe yellow piece was covered with tiny orange balls of clay and rolled flat to make dots.\nThe green and blue were made by placing thin strips of the various colors next to each other and rolling flat.\nThe purple squares are a looser swirl pattern than the red/orange.\nRoll the clay fabric flat. \u00a0Slice it into squares roughly the same size. Step 3: Assemble the Quilt Top. Roll a piece of the uncolored white chocolate clay flat, and slice a rectangle; this will be roughly the size of your finished dessert. \u00a0Arrange colored squares on this white clay, leaving a border of white around the edges.\nI would recommend brushing a little bit of corn syrup on the white clay to help the colored squares adhere better. \u00a0Press them gently together in place.\nTake one edge of white chocolate and fold it up over the edge of the colored squares. \u00a0Press gently, then press \"stitches\" into the clay with a wooden skewer.\nPress the side of the skewer along the edges of the colored squares, making a gentle indentation to hold them down and squish them together. \u00a0\"Stitch\" the colored squares together by pressing little holes along the border with the wooden skewer.\nYou have now quilted chocolate. \u00a0Your chocolate quilt would be lovely on a frosted brownie, cupcake, or dill pickle (okay, maybe not the last one).\nI can't add notes to my photos, so:\nPhoto 1. Arrange squares, notice I used a little too much cornstarch on the red/orange squares\nPhoto 2. Fold the edge of the border over to barely overlap onto the colored squares\nPhoto 3. Stitching the edges down using a wooden skewer; notice the wavy edges on the sides. \u00a0You can even these up by pressing in with the side of the wooden skewer before stitching them\nPhoto 4. Pressing down on the borders of the colored squares, helping them stick and making the raised, \"quilted\" effect\nPhoto 5. Stitch the borders of the colored squares by poking little indentations with the point of the skewer after pressing all the edges down\u00a0 Step 4: Assemble Your Dessert. In this case, I completed my quilted dessert with a semisweet chocolate clay bottom and almond nougat filling.\nStay tuned for an instructable with more details on almond nougat, or follow this recipe on Chow.com for peanut butter nougat, substituting almond butter for the peanut.\nI made the semisweet chocolate clay the same way I made the white, but I wasn't as careful about kneading until smooth because it was the bottom of the dessert. \u00a0I cut the rectangle slightly smaller than the top quilt, and cut a piece of almond nougat smaller than the bottom piece. \u00a0The quilt would've looked better and less puffy if I'd used less almond nougat, but... then it wouldn't have had as much almond nougat in it. \u00a0:)\nAfter placing the colored quilt on top of the nougat, I pressed down at the intersections of the squares with a wooden skewer in order to anchor it a bit more. \u00a0I added little cupcake decorations at the corners for fun, but it'd be just as good without sprinkles.\nI was going to make several more quilts, but my 3 year old discovered that the clay I was using was edible, and it didn't last long after that.\nThanks for reading! \u00a0I hope you try your own chocolate quilt.\nPhoto notes:\nPhoto 1. Finished dessert with lots of almond nougat (note how the excessive stuffing made the quilt bulge out and burst its \"seams.\" Cupcake pearls placed at corners of colored squares, chocolate clay as the base of the quilted dessert.\nPhoto 2. Semisweet chocolate chips and corn syrup in the unwashed bowl I'd used to make the white chocolate clay; yes, I'm messy like that.\nPhoto 3. Melted chocolate and corn syrup, not as smooth as it could be; if this was for the top of the dessert, I'd have heated it a little more to make sure it was all melted and stir a lot to make it smooth.\nPhoto 4. Rough, slightly sticky semisweet chocolate clay; this is good enough because it's for the bottom of the dessert and kids were starting to get into stuff by this point, so I had to hurry.\nPhoto 5. Lovely almond butter nougat with chopped almonds on top. \u00a0This would make a fabulous almond version of a knockoff Snickers bar. \u00a0I used the recipe from chow.com but added a little bit more salt and used smooth almond butter instead of crunchy peanut butter.\nPhoto 6. Overly generous layer of almond nougat on the chocolate clay base\nPhoto 7. Quilt top resting on the puffy filling; it bulged out enough that the colored squares loosened.\nPhoto 8. Pressing down on the corners between the squares with the blunt end of the skewer to emphasize the quilted effect\nPhoto 9. Cupcake pearls\nPhoto 10. Cupcake pearls\nPhoto 11. Finished dessert\nPhoto 12. Cutaway bite, plenty of almond nougat inside", ["how-to-quilt-chocolate_0", "how-to-quilt-chocolate_1", "how-to-quilt-chocolate_2", "how-to-quilt-chocolate_3", "how-to-quilt-chocolate_4"]] [40275, "Introduction: Make Your Own Tortilla/press. yes, tortilla's are easy to purchase and make into great food...but why not make it even better? Do you want to make your own tortilla's but don't have a press?Inspired by \"Tortilla Press\" by kuhldad on instructables...with some great design inputs from my son (soon to be a graduate chef from Culinary Arts of America, please hire him!) and my father in law...it only took 1 trip to Home Depot and about an hour of assembly. Step 1: Tortilla Dough. Recipe:Mix masa with water and salt...it should be like play dough. When you smash a ball down it shouldn't crack on the edges.The world's easiest recipe! Step 2: Make Dough Balls and Load the Press.... Roll the dough into balls, press and determine if the size is correct for the dish you are making...I am often the victim of overstuffed tortilla's, so I advocate large diameter...something like 10\".Line the bottom and of the press with cellophane, deli paper, or other food safe material that will keep the tortilla's separate and prevent sticking to the press. Place the ball nearer the hinge side, if you are too far away from hinge you will get a wedge shape (not even thickness).From there it doesn't get any easier, close, the middle layer, then close the top. The weight of the wood will press the tortilla.So how do you make your own press? Step 3: The Press.. We went to Home Depot and purchased 3' of 12\" wide, and 1\" thick poplar. Make sure the board is flat. I realized afterwards that the saw operator probably could have cut us the 3 individual pieces.The only other items we needed were hinges. Because the wood is actually 3/4\" thick we got 4 hinges that were 1.5\" and also 2 - 3\" for the triple side. See the sketch for how these are attached.From there I used 2 different \"things\" from Thingiverse: A handle:http://www.thingiverse.com/thing:670763and knobs on the side to open the middle layer:http://www.thingiverse.com/thing:600955 Step 4: We Had Some Awesome Fish Taco's.... what will you have with your home made tortilla's?Making and food does go together!", ["make-your-own-tortillapress_0", "make-your-own-tortillapress_1", "make-your-own-tortillapress_2", "make-your-own-tortillapress_3", "make-your-own-tortillapress_4"]] [40276, "Introduction: Apple Chocolate and Peanut Butter Snack. this is a snack that I love to make and is really good for sharing with! I'm sorry about he photos they are from my iPod and I hope u like it Step 1: Getting Supplies. you will need:1 small plate1 apple a knifea tablespoonpeanut buttericing sugar (optional)cutting boardchocolate chipsand a small microwaveable container Step 2: Cutting the Apple . take your cutting board knife and apple and start cutting your apple into slices or however you wantwhen your done put all your apple slices on the plate Step 3: The Chocolate Chips. put as much chocolate chips in the small container as you want( i would suggest not putting in as much as i did because its a bit much) next put them in the microwave for about 15 to 20 seconds take them out stir them with a teaspoon and put them back in for 10 to 15 seconds stir and pour on to apples(you might need to use the tablespoon to help pour them on the apples Step 4: Finishing With the Peanut Butter. u can use the same container that u used for the chocolate or a different clean oneput about one big tablespoon in the container and microwave it for about 15-20 seconds pour on to apple and viola! an easy yummy snack if you want u can also sprinkle icing sugar on top", ["apple-chocolate-and-peanut-butter-snack_0", "apple-chocolate-and-peanut-butter-snack_1", "apple-chocolate-and-peanut-butter-snack_2", "apple-chocolate-and-peanut-butter-snack_3", "apple-chocolate-and-peanut-butter-snack_4"]] [40277, "Introduction: Irish Mom's Enchiladas. This my mom. She makes pretty good enchiladas. Here is how you do it. Step 1: Compras En Trader Joe. Take yourself to my second home, the big TJ and buy all the ingredients you need:- 2-4 chicken breasts depending on size- 1 can of black beans- Your favorite cheese (please pick an appropriate cheese for the dish... not brie or something fancy)- 6-8 tortillas depending on size (not the brown wheaty kind. They do not roll well)- 1 bottle enchilada sauce- Green onions, cilantro, avocado, etc (optional garnishes) Step 2: Precalentar El Horno. Preheat your oven to 400 degrees F. Please remember to complete this step. You will waiting a long time, longingly looking at your cold enchiladas while you wait for the oven to heat. Step 3: Manos Limipas. Clean those puppies. You don't want to infect yourself or your beloved diners. Step 4: Hornear Y Triturar El Pollo. Seasoning two chicken breasts with salt, garlic, pepper, and cumin. If spicy is your thing, feel free to add more spices.Bake your chicken for 20 minutes or until cooked through.Then, shred it up and set it aside. Step 5: Coge Tus Tortillas. Take your tortillas and fill them up one by one with the shredded chicken, Be generous. Step 6: Frijol Hasta. Add the black beans on top of the chicken. This is an optional step. If you don't like beans, don't add them. But they are delicious and nutritious and add great pizzazz. Step 7: Agregar El Queso. Next, you should shred your cheese. My mom uses this kind or jack cheese. You do not have to do that. Pick your favorite queso that would make sense in an enchilada (aka not brie or blue). Step 8: A\u00f1adir La Salsa. Then, add your enchilada sauce. Roll your enchiladas and lay them side by side in a baking dish. Add more sauce and cheese on top. Step 9: En El Horno. Pop those puppies into your preheated oven for 15-20 minutes or until cheese has melted and the enchiladas are hot. Step 10: Comer. Now, you may eat them and marvel at their mediocre beauty. Thanks Ma!", ["irish-moms-enchiladas_0", "irish-moms-enchiladas_1", "irish-moms-enchiladas_2", "irish-moms-enchiladas_3", "irish-moms-enchiladas_4", "irish-moms-enchiladas_5", "irish-moms-enchiladas_6", "irish-moms-enchiladas_7", "irish-moms-enchiladas_8", "irish-moms-enchiladas_9", "irish-moms-enchiladas_10"]] [40278, "Introduction: Pancake & Muffin - Indian Method. Appam is a type of pancake made with fermented rice batter and coconut milk.It is popular food in South India and Sri Lanka. It is eaten as breakfast or dinner. This recipe is not the traditional style of making appam, but my own variation and one which I find easy to prepare with the ingredients available in US.Usually in India they cook the pancake from this batter, but i am making the muffin as well as pancake from the same batter. The fermentation process of the batter is natural. Step 1: Ingredients. Ingredients for batter (1 cup = 250 ml)Raw rice (Sona Masuri, Basmathi or any variety), 1 cup Idli rice or Idli rava or parboiled rice , 1 cup Fenugreek seeds, 1 Teaspoon Urad dal , 1/4 cup Cooked rice, 1/2 cup (a fistful) Coconut, 1 to 1 1/2 cup (grated) or 1 cup of thick coconut milk Sugar, 1 Tablespoon Salt, 1 teaspoon or as required Water, as required for grindingAdditional Ingredients for Indian muffins (1 cup = 250 ml) Ghee or Butter, 1 Tablespoon Cashewnuts, 1/4 cup chopped Raisins, 1/4 cup Cardamom, 1 TeaspoonJaggery or Brown sugar, 1/2 cup ( adjust as per your taste) Baking soda, 1/2 teaspoon (optional) Oil as required Step 2: Equipments. Blender / Mixer / GrinderMicrowave or Electric Idli Steamer/ Pressure Cooker with Idli mould (I used stove top pressure cooker)Fry pan with lid (6 or 8 inch diameter)Spatula & Large spoon Step 3: Soaking & Grinding. Soaking Rinse both the regular rice, idli rava together for a couple of times. Be careful while rinsing idli rava as it is very small.Rinse urad dal, fenugreek seeds together in another bowl.Soak them 7 to 9 hours or overnight.Grinding ( I used blender )First drain and grind the urad dal, fenugreek into a smooth paste and transfer it to a bowl.Drain and grind the raw rice, idli rava, cooked rice, and coconut together into a slightly grainy texture. Add the previous grinned paste and blend it to thick batter.Pour the batter into a large bowl. Step 4: Batter Fermentation. Add sugar and salt to the batter. Stir wellKeep aside for fermentation overnight or for about 10 to 12 hours or more if required. In cool areas keep it overnight, in oven with lights on.The batter will increase in volume and doubles a little bit with lot of bubbles. Step 5: 1 Making Muffin (Sweet Idli). Heat pan and fry chopped cashew nuts. When it turns golden, add raisins and fry for 30 secondsPour 2 cups of thick batter into a bowl, add cardamom, jaggery/ brown sugar, cashew, raisins and baking soda. Mix well.Meanwhile put water in the steamer or pressure cooker and let it boil.Grease muffin or idli moulds with oil and pour 3 tablespoon of batter in each moulds.Put the moulds into steamer and steam cook for 10 minutes. Let it cool for 5 minutes and remove muffins from moulds.Enjoy the muffins. Serve muffins for breakfast, dinner or evening snack. Step 6: 2 Making Pancake (Aapam). Take 1 cup of batter, adjust water so that the consistency of the batter will be thin but not too watery.Add baking soda and mix well.Heat pan, smear 1/2 teaspoon oil and pour 1 large spoon of batter.Hold the handle and swirl it, so that the batter spreads evenly in a round shape and close it with lid.This pancake cooks only on one side.Pancake is done when sides are golden brown.Remove lid and gently lift the pancake with spatula.Enjoy the lacy pancakes.Serve pancake hot or warm with sweetened milk/coconut milk,or chickpea curry or vegetable stew anytime. Step 7: Tips for Pancake . If the holes are really big and batter not sticking to pan, the batter is very thin. Add more batter to adjust the consistency.If pancake is coming heavy, then batter is very thick and needs to be diluted with water.If batter is not browning properly, it means batter is not fermented enough or very less sugar has been added.If pancake comes yellow instead of white, then too much baking soda. Add more batter to adjust the soda.", ["pancake-muffin-indian-method_0", "pancake-muffin-indian-method_1", "pancake-muffin-indian-method_3", "pancake-muffin-indian-method_4", "pancake-muffin-indian-method_5", "pancake-muffin-indian-method_6", "pancake-muffin-indian-method_7"]] [40279, "Introduction: Indian Pudding. Also\u00a0referred\u00a0to as Hasty Pudding, this Boston treat is an autumn staple. The (naive/ignorant) colonial settlers used to call cornmeal \"Indian meal,\" and that's where this cornmeal-based pudding got it's name.\u00a0\nIndian Pudding is easy to make, and is absolutely delicious served warm with a scoop of vanilla ice cream or some whipped cream. With simple\u00a0molasses, cinnamon, and nutmeg flavors, it's a crowd pleasing dessert at any Thanksgiving table! Step 1: Ingredients. \n You will need: \t\t6 cups of milk\n\t\t1 stick of butter\n\t\t1/2 cup yellow cornmeal\n\t\t1/4 cup flour\n\t\t1 teaspoon salt\n\t\t1/2 cup molasses\n\t\t3 eggs\n\t\t1/2 cup granulated sugar\n\t\t1 teaspoon cinnamon\n\t\t1 teaspoon nutmeg\n\t\tvanilla ice cream or whipped cream\nThere are a lot of different variations you can make on Indian pudding. I went for a rather basic batch, but I've tried some great ones that mix it up and include some different ingredients, such as: \t\trasins\n\t\tground ginger\n\t\tmaple syrup\n\t\thoney Step 2: Scald Milk. Preheat oven to 250\nPour your milk and butter into a large pan (preferably with a thick base - otherwise use a double boiler), and apply medium heat. Warm until butter melts, and liquid has just hit a boil, stirring regularly. Once boiling, reduce heat to low, and let simmer. Step 3: Dry Ingredients. In a\u00a0separate\u00a0bowl, mix flour, salt, and cornmeal.\u00a0\nStir in\u00a0molasses\u00a0until mixture has a uniform consistency. Thin with a few spoonfuls of the scalded milk, then slowly transfer the moxture back to the large pot of buttermilk.\u00a0 Step 4: Thicken. Whisk and continue warming until mixture has thickened to the consistency of a porridge. About 5-8 minutes. Step 5: Temper Eggs. Beat eggs in a small bowl. While quickly whisking with one hand, slowly add ~1/2 cup of the hot cornmeal mixture into the eggs. When everything mixed, and there are no eggy chunks, transfer egg mixture back into the large pot.\nAdd sugar and spices (now's the time to add rasins, too, if you opted for them), and stir to combine.\u00a0 Step 6: Bake. Pour into a large and shallow casserole dish, and bake at 250 for 2 hours.\nPudding will be very hot when you remove it from the oven, so be sure to give it time to cool. After you can't take it anymore, because it just smells too darn good, grab a bowl-full, top with some ice cream, and dig in!", ["indian-pudding_0", "indian-pudding_1", "indian-pudding_2", "indian-pudding_3", "indian-pudding_4", "indian-pudding_5", "indian-pudding_6"]] [40280, "Introduction: Halloween Rice Krispie Treats. What better way to celebrate Halloween than with delicious Rice Krispie Treats covered in Jell-O flavored Marshmallow Fondant!\u00a0 Check out how to make these adorable pumpkins, ghosts, skulls and kitty cats. Step 1: Supplies. \n It doesn't really very, but here is what you need.Edible:\nRice Krispie Treat = Rice Krispies Butter Marshamllows\n\t\tMarshmallow Fondant (MMF) = Marshmallows Water Powdered Sugar (optional jell-o for color and flavoring)\n\t\tCorn Syrup for \"glue\"Food coloring (What I used: black for cats and decorations for skulls, ghosts, and pumpkins; orange for pumpkins; green for pumpkin decorations) (You can use liquid or gel coloring.\u00a0 If you use liquid, I usually use that as a substitute for some of my water when I melt the marshmallows.)\n\t\tCrisco or Non Stick Spray (I use the spray) - to put on your hands while working with the rice krispie mix.\u00a0 It helps stop the marshmellowy mess from completely covering your hands.Inedible: \t\tPot for making Rice Krispie MixBowl for Rice Krispie Mix (if you leave it in the metal pot it will stick like crazy, I use nonstick spray on a glass or plastic bowl and transfer the mix while I'm shaping my treats)Silpat Mat or Similar Alternative (like usual, these are AWESOME when working with MMF)Halloween Cookie Cutters (I got these because there was a variety of shapes in one package and they were smaller than what I usually use; it seems like all my holiday rice krispie treats have been getting too big, these are perfect for personal sized snacks.)Pizza Cutter - everyone has one of these, but it is really nice to have for cutting strips with fondantPiping tips or something similar you can use to cut out small circles - I've used these for various decorating projects and they are just nice to have :) Step 2: Make Halloween Treats. \n Pick out your shapes!\u00a0 I decided I had to do a pumpkin.\u00a0 I also wanted to try the ghost, skull and the cat while I was at it.\u00a0 After doing this I would strongly suggest, if you are using small cookie cutters like me, to not do ones with little bits on it.\u00a0 For example: it was hard to fill in the little ghost tail.\u00a0 Not impossible, just hard.\u00a0 I would still do the ones I did, but doing the little kitty ears, and making sure you could tell what they actually were, was hard.Steps: Move rice krispie mix to another bowl.\u00a0 I sprayed a glass mixing bowl with non stick spray and poured mine in there.\u00a0 I say to move the mix, because the first time I did this I left it in the pot I made it in and by the time I got to the bottom it would not come off the pot.\u00a0 Real pain that was.Spray your cookie cutters with non stick spray.\u00a0 I did this a little late and I think that was why the mix would stick.\u00a0 Also, plastic might work better here than metal cookie cutters.Smash the krispie mix into the cookie cutters.\u00a0 And when I say smash, I mean smash.\u00a0 You want to hear the krispie crunch as you smush them in.\u00a0 This gives them a nice strong and defined shape.Set them aside to harden up a bit before moving on. Step 3: Clean Up the Mess You Made.... when you dropped the box of rice krispies.\n:(\nI know, sad day, sweep it up and you'll be fine.\nIt is hard to hold that big box with one hand while measuring out 6 cups of rice krispies. Step 4: Cover Piece by Piece Or.... \n I don't really like this method, but it is an option.\nTake out your pizza cutter and cut out strips of your MMF that is roughly the thickness of the rice krispie treat shape.\u00a0Then use the cookie cutter that matches your shape (in this instance, pumpkin) and cut it out in MMF.\u00a0Wrap the strip around the side of the treat.\u00a0 If there is extra, fold it over the top as show in the pictures.Stick the cut out fondant right on top.\u00a0 This does the trick, but doesn't look nice in my opinion. Step 5: Fully Cover. \n This is the method I usually use that gives the best results.\u00a0 It is very time consuming though.\nRoll out your MMF.Lay it over the top of the rice krispie treat you want to cover.If the fondant is soft it will mold nicely to the treat.\u00a0 Just ease the the fondant over the edges until you have covered the top and sides of the treat.Cut around the bottom edge. If you have extra hanging down, just smooth it over the bottom of the treat.Repeat for all the treats!\nThere is another very easy way to do it.\u00a0 Simply cut out the same of the treat in the fondant and just put that on the top.\u00a0 It doesn't look as complete, but you still get a tasty treat.\u00a0 If you just cut out the treat in fondant like this, you can cut it out thicker than you would have if you had covered the whole thing.\n Step 6: Decorate. \n Time to decorate them!\u00a0 Us a decorating paint brush to brush on corn syrup to use as clue for all your little pieces.Pumpkin (2 options) Traditional Pumpkin:\n\tRoll out some green and cut out a couple small circles of green using a decorating tip.Smush the circles a bit to give them more of an oval or diamond shape.Arrange the rolled out piece as a vine and put your little oval leaves on the vine.Jack O' Lantern:\n\tCut out a couple circles for leaves. (you don't have to, but they look cute)Cut out larger circles from the black using a larger decorating tip.Smush the larger circles to look like triangles and arrange them as eyes and a nose.You can get more complex and creative!\u00a0 Go crazy!\u00a0 I would love to see what people do!SkullCut out 2 larger circles and a few smaller ones using the decorating tips.Put the big circles on as eyes.Put on the smaller circles as teeth and kind of smush them up against each other to make them more oval.GhostCut out three small circles using the tips.Arrange them as eyes and a mouth. Step 7: Have Fun. Eat up!\u00a0 You can see I just cut out shapes for all those colored ones.\u00a0 It is a nice easy way to do it if you don't have time to completely decorate them all.\nHope you enjoy!", ["halloween-rice-krispie-treats_0", "halloween-rice-krispie-treats_1", "halloween-rice-krispie-treats_2", "halloween-rice-krispie-treats_3", "halloween-rice-krispie-treats_4", "halloween-rice-krispie-treats_5", "halloween-rice-krispie-treats_6", "halloween-rice-krispie-treats_7"]] [40281, "Introduction: Fun Mummy Treats for the Kids. These sweet mummy treats make great and cute school snacks, not just for Halloween! Step 1: Method. CeleryFruit by the foot, fruit snack Smooth peanut butter Mini chocolate chips (you can also use edible eyes)Spoon peanut butter into a ziploc bag and snip the cornerPipe peanut butter onto washed and dried celery sticksCut strips out of fruit by the foot and start threading on the peanut butter, transforming them into mummyPlace mini chips as eyes and your mummy treats are readyEnjoy~", ["fun-mummy-treats-for-the-kids_0", "fun-mummy-treats-for-the-kids_1"]] [40282, "Introduction: Ancho Coffee Short Ribs. These short ribs fall off the bone, are tender and delicious. A hearty meal that is sure to please. Step 1: Ingredients. 3 Kg (6 lbs) of Short ribs, salt, pepper, olive oil\nSAUCE\n1/2 Cup coffee\n1 tsp salt\n2 Tbsp ancho chili powder\n2 Tbsp honey\n2 canned chipotle peppers with 2 Tbsp of the adobo sauce\n1 Tbsp lime juice\n1 onion, roughly cut\n3 cloves of garlic\n2 canned chipotle peppers with 2 Tbsp of the adobo sauce\n1 Tbsp lime juice Step 2: SAUCE. Puree coffee, salt, ancho powder, honey, peppers, lime juice, onion and garlic in the blender. Set aside. Step 3: RIBS 1. Pat ribs dry, then season with salt and pepper Step 4: RIBS 2. Preheat olive oil in skillet, then brown ribs a few at a time, placing them close together in a roasting pan. Step 5: RIBS 3. Once the ribs are browned, take the skillet off the heat (to avoid splatters), then pour the sauce in the pan. Bring to a simmer, stirring to deglaze and get all drippings from the pan.\nPour the sauce over the ribs. Step 6: RIBS 4. Cover with tin foil, then bake at 300 degrees for 3 1/2 hours\nRemove the ribs, skim off the fat, then serve the sauce on the side.\nEnjoy!", ["ancho-coffee-short-ribs_0", "ancho-coffee-short-ribs_1", "ancho-coffee-short-ribs_2", "ancho-coffee-short-ribs_3", "ancho-coffee-short-ribs_4", "ancho-coffee-short-ribs_5", "ancho-coffee-short-ribs_6"]] [40283, "Introduction: Chopped Broccoli Tomato and Bacon Salad. This salad can be a main course salad as it contains bacon and eggs, both bringing a punch of protein to this salad. This salad has a carbohydrate (the tomato), vegetable, fat, and a protein. It was also made with home made mayonnaise, which included using olive oil and avocado oil (no canola oil, high in omega-6 causing inflammation). This recipe also contains omega-3, great for the skin, heart, and your emotional well-being.Enjoy the step by step video on how to prepare: Chopped Broccoli Tomato and Bacon Salad. Step 1: Making Chopped Broccoli Tomato and Bacon Salad. Thanks for viewing our Instructable. For more great recipes link to Splendid Recipes and More.", ["chopped-broccoli-tomato-and-bacon-salad_0"]] [40284, "Introduction: Cranberry Sauce Muffins. Last week during my grocery shopping, I found loads of fresh cranberries in the market and I bought one packet because they were just so pretty and Christmacy . After coming home I was wondering how to use these cranberries and hence started my research and I found thousands of recipes online. So I decided to make Cranberry sauce as that seemed to be the most popular and I imagined this sauce could be used in place of Jam or on top of ice cream, cream cheese pie etc etc. And so when I finished making the sauce, I had a spoonful for tasting the end product and I don't know why, but all I could think of was how this sauce will taste inside a muffin. And so I decided to make Cranberry Sauce muffin. Of course I saved some sauce for my morning toast and remaining I used up for making muffin and OH MY GOD the most unique tasting, moist, yummylicious muffin I have ever tasted. I really really hope you like this. Step 1: Ingredients and Process to Prepare Cranberry Sauce. Ingredients:Fresh Cranberries - 12 ozSugar - 1 cupWater - 1/2 cupOrange Juice - 1/2 cupProcess:Wash the cranberries very wellIn a pan, add cranberries, water and orange juice and let it come to a complete boilAdd sugar and mix well and let it cook on medium flame for 15 minutes. The sauce will be a little runny at this pointSwitch off gas and let it cool down completely and the consistency will become jammy.This sauce can be used in place of any Jam and also for toppings on ice cream/pies Step 2: Ingredients Required to Prepare Cranberry Muffins. All Purpose Flour - 1 3/4 cupSugar - 1/2 cupUnsalted butter, softened at room temperature - 1/4 cupBaking Powder - 1 tspBaking Soda - 1/2 tspSalt - 1/4 tspCranberry Sauce - 2 cupsGround Cinnamon - 1/2 tspVanilla extract - 1 tspMilk - 2 tbsp to 1/4 cup (if required)Eggs - 2Orange Zest - 1 tsp Step 3: Process to Prepare Cranberry Muffins. Preheat oven to 400 degrees FIn a large bowl, cream together butter and sugar, add the eggs, vanilla extract and Orange zest and whisk them together until combinedWhisk in the cranberry sauce and mix wellIn a separate bowl , mix together baking powder, baking soda, salt , cinnamon and flourSieve this dry ingredients into the cranberry sauce mixture and mix only till combinedAdd little milk at a time if required to get nice muffin batter consistencyUsing an ice cream scoop divide the batter evenly in the lined muffin tin and bake for 15-18 minutesInsert a tooth pick into the muffins to see if any batter sticks to the muffins. If it comes out clean, our muffins are completely cookedLet it cool down for 15 minutes and enjoy :). Hope you like it :)", ["cranberry-sauce-muffins_0", "cranberry-sauce-muffins_1", "cranberry-sauce-muffins_2", "cranberry-sauce-muffins_3"]] [40285, "Introduction: 3D Butterfly Mini-Cupcakes. This past spring I brought three dozen mini-cupcakes to a spring picnic. What better illustrates \"Spring\" than butterflies? I came up with the idea of making the butterflies three-dimensional using melted chocolate and this Instructable will detail how I went about doing it. Since that picnic I've had 2 people request my butterfly cupcake services. The pink/yellow/white butterflies were for my originals for the picnic. The 5 dozen blue/violet/red butterflies were commissioned for a first birthday party and that's when I decided I needed to share my methods. It took me about 5 hours to complete these from start to finish. I spread it out over 3 days: Day 1-Wings, Day 2- Cupcakes, Day 3- Frost and Assemble. I found that to be much more manageable. Step 1: Gather Your Supplies. Here's what you will need...For the wings:\u00a0\u00a0 Chocolate chips (for the body and outline), Candy melts in whatever colors you desire (available at JoAnn Fabrics, Michael's Crafts, Candy & Cake Decorating Supply Stores or online)\u00a0 cereal bag liners, plastic baggies or pastry bags, decorator tip and coupler.\n**Note:\u00a0 If your desired color is not available, don't despair! Here's what you'll need to do, find your nearest candy supply store if you are in a rush or if you are not in a hurry, you can search online, get candy melts or almond bark in a color close to what you are looking for, then get OIL-BASED food coloring to add to the chocolate. This is important! If you use water based or gel based colorant to color your chocolate, it will seize (ball up and look like cottage cheese) because water and chocolate do not mix. If you can not find oil-based colorant (like I couldn't with the purple) you can use a water/gel based dye BUT you MUST add Paramount Crystals to the chocolate to prevent seizing. That is the bag of white flakes in the picture. They also work great as a thinning medium to extend the cooling time. They do not change the flavor of the chocolate but they will allow resolidification. More on that later.For the cupcakes:\u00a0 I made mini-cupcakes, but you can do whatever size you want. For fool-proofness and ease I used a boxed cake mix because I knew I would already be spending a considerable amount of time on the wings. For the yellow/pink set I used a confetti flavor and for the red/purple commission she wanted vanilla flavor. You'll need to follow the directions on the box, usually you will also need eggs, oil, water, pans and cupcake liners if desired.For the frosting:\u00a0 I always make my frostings from scratch. I think they taste so much better and they don't have the preservatives in them. You can also make it whatever flavor or color you'd like. You will need confectioner's sugar (powdered sugar), milk, butter, flavoring, food dye. Step 2: Print Out Your Wings Template. I sketched out a wing outline and scanned it into my computer, Actual size is 1\"x 1-3/4\". I then inserted the wing into Word into 4 rows of 3 (a dozen right wings). I flipped the image and made another sheet of a dozen left wings. I printed out these 2 sheets and they became the template I used underneath the cereal bag liners. I've included the pdf of this file but since this is my first Instructable I'm not sure if the pdf will work or not.\nAbout the cereal bag liners, these are super useful and worth saving, they are washable and reusable. It allows you see your template below like tracing paper and the chocolate will pop off easily when cool. Take any box of cereal and eat all the cereal (hopefully not all at once) or you can empty the cereal into another container. Carefully remove the clearish bag liner the cereal came in and open it up along the seams. Give it a good rinse to remove all the cereal dust. Lay the dry cereal liner over your paper template. It may be possible to use waxed paper, but I have not tried it and therefore do not recommend it. Because the chocolate will be hot/warm when you pipe it, I expect that it will melt the wax coating and become one with the chocolate. Yuck.\nAs you can see from the image I had intended some detail for my wings. When put to practice, the detail didn't really matter since I ended up winging it. (hehe) The important part is the tab because that will be the part that sticks into the frosting. I make the tab out of the outline color so it becomes invisible once assembled. Step 3: Begin Your Wings and Make Bodies. After you have your template set up you can start melting your chocolate for the outline and body. This will be done in several steps and since chocolate cools quickly, just start with a small amount of chocolate at a time (about a half cup). Melt chocolate either in the microwave in a dish for 30-60 seconds on power 6, stirring every 15 seconds or in the microwave in a plastic baggie (same time and power) smushing it every 15 seconds, or melt in a double boiler (small bowl set in a pot of simmering water-careful not to get moisture in the chocolate or it will seize). Chocolate chips work well for a darker butterfly and white or speckled candy melts work well for a lighter butterfly. (If you want to color the chocolate at this stage please read ahead to Making the Wings)\nThe first time I made these I used a pastry bag but I found it extremely difficult to clean. The next time I used plastic baggies with the corner clipped out so I could insert the decorator tip and coupler. Since it was disposable I found that this method worked better for me. I just had to deal with cleaning the tip (boiling hot water!). If you uncouple the metal tip you can also remelt the chocolate in the baggie, just watch it more closely since the plastic coupler will heat up faster than the contents and could possibly melt a hole in the baggie (not that I have experience with this, but you may want to keep some packing tape handy in case that happens). Then just recouple the metal tip back on when you are ready to use it again.\nI used a small round piping tip the first time and that worked nicely, but somehow I misplaced it so instead of buying a new one (because they always turn up after you replace them) I just used a small star tip I had on hand and that worked just as well. Pipe the outline and the tab thick enough to minimize fragility. If the walls of the outline are too thin you risk breakage.\n**Note: If a wing breaks, it can be fixed but your best bet is to make 5 or so extra so that you don't have to used mended wings. To mend a wing you will need to add more melted chocolate in the appropriate color(s) like glue and place the wing parts together. Wait until completely cooled to move. Sometimes you may need to pull more of it apart to repipe a section. A mended wing is not ideal.\nTo make the bodies pipe a blob about 3/4 inch long. Even if my wings are a lighter color, I still prefer to make the bodies out of chocolate chips, I feel they more closely resemble real butterflies that way. They will look like little turds only until they are assembled and then they will look like butterfly bodies :) Step 4: Making the Wings. After you have your left and right wing outlines completed and cooled, you can start to fill in the colored portion of the wings. Remember that butterfly wings are symmetrical but you can use artistic license. I filled in my wings in pairs of left and right so that I'd be sure to have a mate in each pattern. You can be as creative as you'd like here!\nTo melt the chocolate put a few candy melts (about 6) in a dish and melt either in the microwave or double boiler and stir until smooth. If you need to change the color, using oil-based food dyes are the easiest-just drop and stir. If you don't have that option, add Paramount Crystals and regular gel or water based dye. I added about 1 teaspoon of crystals to 1/2 cup melts plus 2 squirts of gel colorant. Melt as usual.\u00a0\nWorking fast is the key especially if you want to marble the colors together. That means you will have 2 (or more) colors actively warm at the same time. Spoon, knife or pipe one color in to the wing, then the next and while still warm, use a tooth pick or knife tip to marble together. This is where multiple couplers, tips and baggies can be useful. One for each color. Always remember to remove the metal tip from the bag if you reheat in the microwave. This is also where the Paramount Crystals come in handy. After the chocolate has been reheated a few times it tends to get stiff. By adding a teaspoon or so of the crystals before reheating you can improve the consistency of the subsequent melts.\nWhen making my yellow/pink ones I attempted to follow my design and applied each color one at a time and let each one cool. I added dots and paisleys but did not blend the colors. I actually prefer the free form design of the red/purple wings better. Step 5: Make the Cupcakes. Using your boxed cake mix, follow directions and make the size that you want. One Betty Crocker Supermoist French Vanilla cake mix made 6 dozen mini-cupcakes. I filled the lined tins 2/3 -3/4 full and baked them at 350 degrees for 13-14 minutes. Step 6: Frost the Cupcakes and Insert the Wings. This is the last step before assembling your butterfly cupcakes so be sure you have the time to do this in one sitting. The frosting will set up and firmly hold the wings in place.This is my frosting recipe:\n1 stick of butter (salted)\n3 cups confectioner's sugar\n1 1/2 Tablespoons milk\n1 teaspoon vanilla extract\n2 squirts of purple (or any color) gel food dye\nUsing a mixer blend all the ingredients together until thoroughly combined. Scoop into a pastry bag or plastic baggie with the corner clipped out and decorator's tip and coupler inserted. I used a large star tip because that's what I could find.\nPipe a spiral pattern on each cupcake, doing no more than a dozen at a time. Add sprinkles now if desired. The wings will pop off the cereal liner very easily, but take care, as they are very delicate. Find your two wings mates and insert the tab portion into the frosting leaving room for the body in between. Add the body and adjust the wings as desired.\n(On the green frosted cupcakes I used too much milk and the outcome was more of an icing but it still worked.) Step 7: Admire Your Butterflies!. I made nearly all of my butterflies different but you could just as easily make them the same. If you need to transport these (as I did) I'd highly recommend getting clamshells to keep them safe.\nIf the chocolate starts to bloom (develop a waxy surface) you can take a tiny amount of extra virgin coconut oil and rub it on the bloomed parts and it will help to make it less noticeable. I had some bloom and some were fine, not sure what caused it but it doesn't affect the quality at all.\nEnjoy! Hopefully you can bring yourself to try one. I think they are too beautiful to eat...almost...nom nom nom. ", ["3d-butterfly-mini-cupcakes_0", "3d-butterfly-mini-cupcakes_1", "3d-butterfly-mini-cupcakes_2", "3d-butterfly-mini-cupcakes_3", "3d-butterfly-mini-cupcakes_4", "3d-butterfly-mini-cupcakes_5", "3d-butterfly-mini-cupcakes_6", "3d-butterfly-mini-cupcakes_7"]] [40286, "Introduction: Molasses Bread. While I like it with spreads, jam, and/or butter, my husband likes dipping this bread (that my kids call as cake instead) in salsa :) Step 1: Ingredients and Method. 4 1/4 c bread flour1 tbsp milk powder (either full cream or skim is fine)1/2 c molasses2 tbsp margarine/butter, room temperature if butter1 tbsp active dry yeast1 3/4 c lukewarm waterProve yeast in water for 5 minutesMix flour and milk powder, make a well in center, pour yeast and add in margarine and molasses, mix wellPour batter into prepared pan (greased and floured) and let stand for an hour (batter will be doubled in size)Preheat oven to 350 F and bake bread for 25-30 minutesNOTE: if you'd like to make it as a loaf, while mixing ingredients, add 1 tbsp flour at a time until dough is form, then place into a loaf pan", ["molasses-bread_0", "molasses-bread_1"]] [40287, "Introduction: Nom Nom Mashed Potatoes. Despite being raised by home cooks who cooked everything from scratch, when my co-maker and I were first married, we tended to default to the boxed mixes for mashed potatoes. We were young, in a hurry, and had other things we preferred to spend our time doing. When the mini-makers came along, we went all \"healthy eating\" on ourselves, put time was still of the essence, so we used a hand mixer to blend up our boiled potatoes.When the mini-makers started cooking with us in the kitchen though, we slowed down, because there are few things as lovely as cooking together with friends and family. And somewhere along the line, the hand mixer gave way to hand masher, and we never went back.There's something about hand mashing potatoes - maybe the fact that they're not whipped into an atomized froth, perhaps - that makes them taste wonderful, with a lovely and nuanced texture. And using the hand masher means this is a dish you can make on a camping trip as well as at home.We don't eat mashed potatoes a lot these days, but when we made our Maker's Pie recently, we were reminded of how truly Nom Nom are hand mashed potatoes. Step 1: Ingredients. 3-4 big Idaho potatoes - peeled and cubed 1/2 milk - purist will cringe, but soy or almond milk works fine for the dairy sensitive1/3 cup butterSalt and Pepper to tasteOptional: fresh parsley And one potato masher - metal or plastic is fine. (metal cleans easier) Step 2: Boil Potatoes. In enough water to cover your potatoes, boil over medium high heat until fork tender or softer. (Your call - we like a few lumps in ours, so we don't let our potatoes go too mushy) Step 3: Drain - But Not Completely. Drain most of the water from your pot of potatoes, but not all. I usually leave a good 1/4 to 1/3 of a cup of water in the pot. Step 4: Add Butter and Milk. Add all your butter, and about half your milk to start. Step 5: Mash Away!. Take your masher, and gently mash away, until you've got the texture and consistency you like. Step 6: Season and Enjoy!. Add salt and pepper to taste, a sprinkling of fresh parsley or dash of paprika, and serve as a side dish or a topping for Maker's Pie.Nom Nom!", ["nom-nom-mashed-potatoes_0", "nom-nom-mashed-potatoes_1", "nom-nom-mashed-potatoes_2", "nom-nom-mashed-potatoes_3", "nom-nom-mashed-potatoes_4", "nom-nom-mashed-potatoes_5", "nom-nom-mashed-potatoes_6"]] [40288, "Introduction: Lego Brick Shaped Gummy Candies. \n In this Instructable, I'm going to show you how to make gummy candies.\nI made a silicone candy mold using Lego bricks. You don't need to make a custom mold. There are many commercially available silicone molds, or you could just skip the mold completely, and cut them with cookie cutters, a knife, or even scissors.THIS PROJECT IS NOT ENDORSED BY LEGO. DON'T MAKE THE MOLD, OR THE CANDIES FOR SALE. - FOR PERSONAL DELICIOUS GEEKY BLISS ONLY\nFirst I'll tell you how to make the candy.\nI'll explain in detail how I made the mold in step 4. It really is very easy. UserGabebillings made the mold and documented the process in photos. See the first comment under step 4 to read his experience and see his photos.User ibeschierumade a \"making of\" video showing his kids creating Lego shaped gummy candies!\u00a0http://vimeo.com/36217289LEGO Gummies from Igor Beschieru on Vimeo.\nI bought the Food Grade Silicone from Douglas & Sturgess. They are a great San Francisco store that sells artists materials, mostly for sculpture and casting. They have some great info on their site.If you have kiddos that might mistake real bricks for the candy, you should consider whether it is safe to make these for them. Vegan option There is another kind of jelly candy called gellies or jellies. Those are made with Pectin. It's a different recipe entirely. I don't know how well they would mold though.\nHere is a Pectin Fruit Jelly Instructable. I haven't tested it in the mold but it seems like it should work. Pates de Fruit Step 1: Tools and Ingredients. When I made the candies in the picture, I experimented with many, many different techniques and recipes to figure out how to get the best flavor, texture and clarity.\nI made them in small batches so I could do many experiments.\nThe recipe is for a small batch (one full mold for me). You will probably want to double, triple, or quadruple it.Recipe:\n1 package of flavored Gelatin (Jello)\n3 packets of Unflavored Gelatin (Knox is most common in the US - they come 4 packets to a box)\n1 500 mg Vitamin C (optional but it adds some great sour flavor)\n1/3 to 1/2 cup of waterTools:\nPyrex Measuring cup\nA cooking pot that the cup will fit into\nSome kind of spatula.\nMold or a flat bottom pan to pour the candy into\nMortar and Pestle (or a hammer?) to grind up the Vitamin C\nIn the photos you see me using a shallow pan with just about an 1\" - 1 1/2\" of water to melt the syrup. You should go ahead and use a pot with higher sides, so you can get the water level up another inch or two.\nI used the shallow pan so it would be easier to see what was happening in the photos. I use a sauce pan when I\u00a0make them now. A double boiler would be ideal, but I couldn't find one in the stores I visited. They aren't as popular as they used to be.\nThe syringe I used to fill the mold in the photos is optional. You can just pour the candy in. I bought the syringe at Tap Plastics. You can get big syringes like this in cooking stores also. There are syringes for injecting stuff into meats. They can handle the hot syrup really well but have a very small hole at the tip.\nI have a metal and plastic trigger activated frosting gun. It is used to decorate cakes. I don't remember when, or where I bought it. I tend to buy tools when they are on sale, and think up a use later. I decided to try it out with the gummy syrup and it worked great. That is what I use now.\n(The wire strainer in the photos is not needed. I reviewed my notes on the experiments and the clearest candies - the green and red, didn't use the strainer.) Step 2: Making the Candy. To make gummies the only essential ingredient is unflavored gelatin.\nFor flavor I used flavored gelatin (Jello is one brand) plus a Vitamin C to bump up the pucker power.\nI expect they can be made by adding candy flavorings and sweetener to unflavored gelatin, but I haven't tried it.\nSee step 3 if you want to make Sour Gummies.\nThe amount of flavored gelatin you use is up to you. I'm recommending a full package of flavored gelatin for each batch. It gives the candy a pretty intense flavor.\nUse an extra packet of unflavored gelatin, and they will be even chewier. Use one less, and they will be softer.HERE WE GO:\n'You might look at all the writing below and think that this is way too much work. All you are going to be doing though, is mixing the powder in water, melting it and pouring it into molds. I've just written a ton, so you know a lot of the pitfalls and know exactly how I make them.'\nIf you don't really care how clear the candy is, just stir the powders in the water, put it in hot water on the stove and melt it, then pour it in the molds.\nIf you want them really clear then read the details below.\nI use a little over 1/3 cup of water (you can use even more for softer candies).\nMeasure 1/3 - 1/2 cup of cold water into your measuring cup.MIX IT UPSPRINKLE the gelatin powders into the water, as you continuously and gently stir it. Don't let the dry powder pile up. Sprinkle, stir, sprinkle, stir,... If you get a pile of gelatin and stir that in, it will make a lump, and lumps are hard to dissolve once you've made one. Do this rather quickly. The gelatin will immediately start absorbing the water. If you move too slowly it will get pretty dry towards the end and it will be very difficult to avoid lumps.\nIt will get very thick as you work in the powders. Sometimes it ended up like a lump of clay. Add just a tiny bit more water to the mix to get a slushy consistency. Either way will work fine. Scrape down the sides of your measuring cup and try to get all the gelatin down in contact with the wet stuff.LET IT REST\nCover the pyrex cup with plastic wrap and let it rest for 10 minutes. The gelatin needs time to absorb the water before we heat it.\nYou can leave the spatula in the gelatin while it is resting, but don't leave any chunks of gelatin on the back of the spatula where it will dry.I'M MELTING...\nPut a pan of water on the stove and bring it up to a slow boil/fast simmer.\nIn the photos I'm using a shallow pan. I only did that so I could photograph the sides of the cup and let you see what was happening. I use a deeper sauce pan when I make them now.\nAfter the resting time, remove the plastic wrap and put the measuring cup in the water. The lump of clay or slushy material will melt but it does take several minutes. Occasionally stir it. Stir it gently. Don't get too vigorous and mix a lot of air in it, or you will have cloudy candy. (If you are adding vitamin C to sour them up, add it at the very end.)\nOnce it melts, you will see that it has a layer of foam on top. Try to avoid mixing that foam back into the melted syrup. When it is hot enough you will see there is a very thin layer of clear on the bottom, a layer that isn't as clear, then the layer of foam on top.\nNow stop stirring and just let it sit in the water for about 2 minutes. We are letting bubbles rise at this point.\n* For very clear candies: After melting the candy, put the pyrex cup in the fridge. Let it firm up. Then remove it from the cup and using a pair of scissors, cut it into chunks. Then using a knife or your scissors, carefully trim the foamy layer off. Remelt the clear chunks and you will end up with very clear syrup. Details of this process are in Step 5.FINALLY WE FILL THE MOLD\nNow I put my syringe into the bottom of the cup and suck up all that clear syrup.\nI use the syringe to squirt the candy into my mold.\n(Step 4 has other ways of molding the candy).\nIf your mold won't hold all the syrup you made, turn the heat off and let the cup sit in the water while your first batch of candy is setting up. When you pull the first batch out of the mold, just turn on the stove and melt the syrup that is still in the cup the same way we did it the first time.\nYou don't need to use any kind of release (no oil or cooking sprays) with gummies. They will peel off of anything that is smooth. If you get some on your stove, floor, or counter, don't bother to try to clean it up while it is wet and hot. It's much easier to just let it set up and peel it off.\nMost of the time when you make gummies you will not try to mold them in 360 degrees. The top side (which will be the bottom of the candies) is just left flat. I wanted to mold in little holes on the bottom of in my bricks so I could actually stack them.\nThe syrup contracts quite a lot as it cools. I had to fill the mold, then go back through and top them all off again as it would shrink way down. When I got them all full, I took the base plate (the same one I used when making the mold) and pressed it on the top of the mold, squeezing any extra goo out of the sides. Then I let it sit on the counter top for a couple of minutes. I do that, just so the stuff that leaked out the sides would set up and it wouldn't get all over my freezer when I put the mold in there.\nI put the mold with the lid (base plate) into the freezer. You only leave it in the freezer for 10 or 15 minutes. If you are going to leave it longer, or you think you might forget it, you can just stick it in the fridge. It will be fine there without any worries about leaving it too long.\nThese candies actually do not need to be refrigerated at all to set up. You can just leave your mold on the counter at room temperature and they will still set up. I use the freezer to get them done faster.\nOnce they are set up, take them out of the mold. Clean them up if they need it, and you are done. Step 3: Add Some Pucker Power - Sour Gummies. Sour Gummies \nI really like sour flavors in gummy candies.\nThe official way to make sour gummies is to add Ascorbic Acid Powder. Other powders that will add sour are called Citric Acid or Vitamin C powder. You can buy it in a cooking store, a health food store that sells supplements, probably some pharmacies and I think it's even available at some bulk food stores.\nSometimes it is incredibly expensive, especially if it is from some \"Life Extension\" or \"Body Cleansing\" type of vitamin company.\nI've never bothered with buying the powder. Ascorbic acid is Vitamin C. I just grind up a Vitamin C tablet with my mortar and pestle. The cheaper the vitamin C the better the flavor I think. Rose hips Vitamin C is not as sour, and has some kind of non sour flavor. I'm not really sure how to describe it.\nI'm not sure what the chewables, or timed released Vitamin C's would do, or how they would taste. The added ingredients in those vitamins might not like being heated, and they might cloud up your candies. Just stick to plain cheap generic Vitamin C if you are going to grind your own. For pure sour pucker power, the cheaper the better.I add the powder of one 500mg Vitamin C to a batch of gummies. That will change the flavor so it doesn't taste so much like a Jello Flavor. I LOVE 3 Vitamin C's - that's a great candy flavor to me. It's one of those things you just have to do by taste. You might like more, or less, than I do.\nThe easiest way to sour up gummies, and to also give them more concentrated flavor is to add unsweetened Kool-Aid powder! There are a lot of flavor experiments you can try by mixing different flavored gelatin with different flavors of Kool-Aid. They don't come out very clear though.\nThere are all the other kind of powdered drink mixes. I don't know how they would react if you stirred them into the hot gummy syrup, but I'm sure they would be fine if you rolled the candies in them when you were finished. A good lemonade powder mix would probably taste pretty good.After it is melted and almost ready to go into the mold, stir in the Vitamin C, then let the syrup sit in the bath for a couple of minutes.\nThis info applies to candy making in general: When making candy, you will almost always add the flavorings right at the end. The reason is, sometimes flavorings can change flavor or breakdown completely when they are heated. When you are making candy, you will usually cook your candy first, then stir in flavorings right after you take it off the stove.\nHave fun and experiment. Step 4: Molds. You don't need to make a custom mold like I did to make gummy candies. There are many great silicone molds available. They are used for making candies, baking, molding butter, making ice,...\nIt doesn't have to be made of silicone either. A regular Ice tray will work too. Any thing that has a flat and smooth surface should work fine. I read a suggestion, by a Mom on some recipe site, to pull the rack out of your toaster oven, put a piece of foil on it, and push the foil down through the slats. She made a gummy worm mold that way.\nThis stuff is very forgiving.Mold Options\nPour the candy in a flat pan and after it has gelled, then just slice it into squares, rectangles and triangles with a knife. You could cut shapes out with cookie cutters. You could even peel the sheet off in one piece, and cut it up with scissors.\nWhatever you do, I'd recommend you keep them pretty small. If you are using an ice tray, or a butter mold, or any mold with large compartments, don't fill it to the top. Just fill them up to around 1/4 or 1/2 an inch.\nYou can make Mega-Gummies if you really want to. Ever wanted a gummy the size of an Ice Cube? Go ahead. It will work fine. Want one shaped like a Banana? Go ahead - just don't tell me what you plan on doing with it.HOW I MADE THE SILICONE MOLD\nI purchased Food Grade Silicone fromDouglas & Sturgess. They are a Sculpture Tools, Materials and Supplies store in San Francisco. They are really great folks and have some incredible casting materials that you can't find anywhere else. I bet you MythBusters buys their Ballistics Gel there. Well, I guess I shouldn't bet. Where they bought it is probably on the web, and I've already spent enough money on this project.\nThe number I used is FGS-2237 Food Grade Silicone. (There is a new number MC-1287) Here is a link\nYou need two parts. Part A is the silicone gel and part B is the catalyst. They sell it as a set. This is a 1 lb. set.\nThe silicone must be weighed to make sure you put in the right amount of catalyst. It's 10 parts Silicone (part A) to 1 part Catalyst (part B). Buy yourself a gram scale to do this. You really want to be accurate. You don't want to waste this stuff because you measured wrong.\nI made my positive (the part that I made the mold from) out of - you guessed it - Legos!\nWhen I was a kid, way back in the last Century, Legos were still this strange toy from Scandinavia. That was where all the \"adult\" films and Anita Eckberg came from - she was our Paris Hilton. She was beautiful, classy, spoke with a sultry Swedish accent, and went to the best parties. Well I guess she wasn't very Paris Hiltonish at all.\nThe only kids who had Legos were the ones who had Moms, or Grandparents, from Europe, or a Dad that we never saw, because he was always \"away on business\". Those kids got cool gifts. You could tell some of them came from the Airport gift store though.\nI had an Erector set and was very happy with it.Woops Sorry I got sidetracked -HOW TO MAKE THE MOLD\nAs I was saying, I never had Legos and I still didn't have any when I decided to make this project. I visited the Lego website and found a set that I really wanted that had enough pieces for my mold and bought that. I planned what I needed with the Lego Digital Designer. It's a free software program you can download from Lego and it lets you build Lego stuff in VR. It will even count up the pieces for you and place an order.\nI wanted my tray to not waste any space. If I left more than a single peg between each candy piece I'd be wasting the silicone.\nWhen I got the Legos - I built the Taj Mahal - I couldn't resist! Have you seen it? It's amazing. 5,922 pieces.\nSo three days later, after I finished the Taj, I started taking it apart to get my candy mold pieces.\nI put the pieces on a tray, and ringed the tray edge with a double stack of pieces to act as a wall and hold the silicone in (there is a photo of it below). Legos are made so well, that they really fit tightly together. I found that I didn't have to seal any of the cracks between the pieces inside.\nSilicone will not stick to Legos. So you don't need to put any kind of mold release on the positive.\nJust stick the pieces in there and make sure you stick them down really good.Weigh the Silicone\nTo measure how much silicone you are going to need to fill the mold, you can measure it a couple of ways. The standard way is to fill the positive with water, pour the water into the plastic cup you are going to mix it in, and just draw a line on the cup at the water line. That is how much silicone you will need to fill the mold.\nYou can't let any water get anywhere near your silicone before you cast it though. If you measure your mold with water, make sure you allow plenty of time for it to get bone dry before you try to make your mold.\nTo avoid the water problem I used Lentils - yeah like in the soup - but dry ones. They have some really small black ones at the bulk food store and they don't put out any dust, so they are great for this. Just pour the lentils over your positive, then pour them into your mixing container. They don't mess your positive up at all. Then you don't have to worry about liquid spoiling your mold.\nPut your plastic container - with the line marked on it, on your gram scale and set the scale to zero. That way you won't be weighing your plastic cup, just the silicone. Now pour enough of Part A to get up to your marked line. Don't just glop it in there, try to avoid causing any air pockets. Check to see how much the silicone weighs. Let's say it measured 350g. Because you use 10 parts A and 1 part B, you will need 10% of that weight in Catalyst or 35g. Zero (sometimes the button you use to do this is labeled \"Tare\") your scale out, with the silicone still on it. Then add the 35g of Part B right into the same container.Mix it up\nMix your Part A and your Part B with something plastic. The catalyst is blue and the silicone is white so you can tell if you have it mixed. Scrape the sides and bottom as you do it. You want to be careful not to mix any extra air into it. Does that sound familiar? Just like the Gummies!\nIf you really want to make a perfect mold then you have to \"de-air\" the silicone. As this involves putting it in a vacuum chamber and most of us don't have one, you can just skip that step. There are lots of tips on the web on how to get the least bubbly silicone castings.Pour it in your tray\nYou will pour the mixed silicone over the positive. Fill the tray up until you cover the tops of the pieces.\nPour slowly and don't move the Silicone back and forth like you are drizzling on frosting. That will leave air bubbles in the corners around your pieces. Pour it in a stream that hits the bottom of the tray - not over the Lego pieces, and let it flow around the tray and fill it up. This will help you avoid trapping any air.\nSilicone is pretty good about releasing bubbles so you probably will get a pretty good mold.\nI'd tap the tray a few times, and I've even held a back massager against it to help it release any air. You need to be very careful, that any of this tapping, or vibrating doesn't loosen any of the pieces inside the mold. I did a test piece and when I was tapping it, one of them floated to the top! I just grabbed my plastic spoon and pushed it back down. The only problem it caused was I wasted silicone, because the inside filled up. Avoid that by making sure your pieces are stuck down really well before you pour in the Silicone.Let it set up\nDon't try to clean up the cup and tools right now. Let them sit overnight. Most of it will set up and you can just peel it off. If you find you have any sticky spots of silicone gel, you can clean those off by dabbing them with a little Catalyst. That will make them set up and you should be able to peel it off.\nLet the silicone set at least overnight, then just pull the Legos out of it. They will come out very easily. Let it set up for 24 hours before you use it. I put mine in the oven at 175 degrees for about 15 minutes after it had already been curing for 24 hours, just to make sure. It might not have been the right thing to do (I should have asked Douglas and Sturgess) but I knew they did that with some of the other silicones.\nAfter you get the Legos out, just trim off any of the little bits that squeezed between the pieces. Wash the mold and you are ready to go.\nNow if you will excuse me, I have to go rebuild the Taj Mahal. Step 5: Addendum: How to Get Really Clear Candies. ADDENDUM: How to get very clear candies\nI figured out how to get really clear candies with almost no bubbles.\nI\u00a0started by straining my vitamin C through a paper coffee filter so I got most of the solids out. I\u00a0ended up with a very sour liquid that looked like water.\nThe secret to clear candies is to melt it twice.\nAfter the first cycle of heating, let it rest, and cool off in the refrigerator. Almost all of the bubbles will rise to the surface while it is cooling. When it is cool enough to handle, take it out of the cup (the foam layer sticks to the cup, just cut through it around the edge of the cup with a knife). Put some water in the cup to get that foam to soften up so you can clean it out before you heat the candy again.\u00a0\nNow take your lump of clear candy with the foam layer and cut the foam layer off. I\u00a0found a clean pair of kitchen scissors works well. I call them \"kitchen scissors\" because I only use them with food and they stay in the kitchen. You can use any kind of scissors. I cut the big piece into chunks, then I trim the foam layer off.\nI've also done this with a knife but you have to be really careful. I\u00a0don't worry about getting it perfect. The bit of clear that remains on the foam can be melted down at the end to make some candies for the cook to eat after the main batch. When you melt the foamy chunks, you will probably find the clear part melts into a very clear layer. You can siphon that out with your syringe if you want. I just pour it in to about spoon sized circles on a silicone baking mat. Then I peel those dots up when they solidify and put them in a baggy for me to eat. They taste just as good.\nMelt all of those clear chunks. No real need to stir it while it is melting. I leave it alone so I don't add any bubbles. I just give it a gentle stir at the end before I\u00a0suck it up into the syringe.\nThis technique makes amazingly clear candies. I have two pyrex cups so I make a second batch while the first one is cooling, then while No. 2 cools, I cut the foam layer off No.1 and melt it for casting.", ["legummies-brick-shaped-gummy-candies_0", "legummies-brick-shaped-gummy-candies_1", "legummies-brick-shaped-gummy-candies_2", "legummies-brick-shaped-gummy-candies_3", "legummies-brick-shaped-gummy-candies_4", "legummies-brick-shaped-gummy-candies_5"]] [40289, "Introduction: Bacon Wrapped Honey Garlic Burger Rolls. Onions and garlic sauteed in honey, need I say more? Yes I do...Bacon. Step 1: Things You Will Need. Note: This recipe should make 10 rolls 2 Pounds hamburger meat10 Strips of bacon10 Slices of cheese (I used Mozzarella)2 Heads of garlic1/2 Onion3 TBSP Oil or butter (I used coconut oil)4 TBSP Honey1 tsp Salt2 tsp PepperBarbeque sauce or spicy mustard (your choice) Step 2: Prepping Your Filler. 1. Slice half an onion into thin rings or half rings.2. Peel and chop 2 heads of garlic into descent sized chunks.3. Mix your onions and garlic with your honey and oil/butter, then place your mixture onto a large piece of aluminum foil. Fold the edges upward so none of the liquids can melt out and you can open it easily to check on things if need be.4. Cook on grill for about 10 minutes or until everything is sauteed well. Step 3: Quick Tip for Peeling Your Garlic Easily. 1. Remove the outer layers of skin and break the garlic into individual cloves.2. Place cloves in a large Tupperware container (I used an old coffee tub). 3. Shake your container as hard as you can for about a minute or two, then check out your garlic. Most of the skins should come right off the cloves. If not, give them another quick shake. Some may still need to be pealed by hand, but I guarantee this will save you a lot of time prepping your garlic. Step 4: Making Your Rolls. 1. Mix your meat with your salt, pepper, and 3-4 tablespoons of barbeque sauce (or spicy mustard).2. Using about a golf ball sized amount of meat, form a small bowl about an inch deep and 2 inches wide. Make sure all the sides are firm and solid. If your meat is weak around the corners, the insides will melt out and fall apart during the cooking process.3. Fold your cheese slice into quarters and place them inside your meat so their height is even with the bowl.4. Fill the center with garlic and onions until they are even with the height of the bowl as well.5. Set the roll on your bacon strip so you have enough lip to wrap the bacon to the top of each side of the roll.Now fold the long end of your bacon strip sideways and wrap it tightly around your meat roll. Make sure it is nice and tight, keeping you burger meat solid. once again, If your do not, the bacon might unroll during cooking and weaken your burger until the insides melt out and fall apart. Step 5: . 1. When placing your roll on grill, do not place it directly over coals. Due to the filling, you will not be able to flip your rolls while cooking. Set rolls along the outside of your coals and Barbeque slowly until your hamburger meat and bacon are fully cooked. 2. When rolls are about done, brush on some barbeque sauce or spicy mustard (your choice). Let it cook for a few more minutes to let the sauce caramelize a little. 3. Let cool for about 3 to 5 minutes then serve. ------------------------------------------------------------------------------------------------ If you like what you see, please give me a vote in the contests found at the top of the page and check out my other recipes here", ["bacon-wrapper-honey-garlic-burger-rolls_0", "bacon-wrapper-honey-garlic-burger-rolls_1", "bacon-wrapper-honey-garlic-burger-rolls_2", "bacon-wrapper-honey-garlic-burger-rolls_3", "bacon-wrapper-honey-garlic-burger-rolls_4", "bacon-wrapper-honey-garlic-burger-rolls_5"]] [40290, "Introduction: Homemade Thanksgiving Tea Gift. What's better than a hot cup of herbal tea on a chilly night? A hot cup of homemade custom-blended herbal tea with a hand-written tag that reminds you of good things in your life. Step 1: Gather Ingredients & Tea Making Tools. For this Instructable, I decided to make three varieties of tea: orange ginger, lavender mint, and orange chamomile. The oranges come from my backyard, the food quality lavender was purchased on Amazon for about $10 per pound, and the chamomile, ginger root, and mint were found at the grocery store. Helpful tools include: - cutting board & knife - baking sheet & parchment paper - muffin tins Spoiler alert... I burnt the fresh mint to a flavorless crisp as I feared I might. Luckily I'd picked up a backup pack of peppermint tea, I would suggest doing the same! Step 2: Prepare Fresh Tea Ingredients. Wash your fresh ingredients and blot them dry with a clean towel. Only the peel of the orange was used for my tea, I chopped it into very small, thin pieces and did the same with the ginger root. Step 3: Dry the Fresh Ingredients. I heated my oven to 200 degrees F and put my fresh ingredients in. The orange peels went into a muffin tin and the ginger went onto a parchment-lined baking sheet. It took about two hours for the ginger and orange peel to dry out. I used a spoon to stir them every 10-30 minutes during this process. The mint had become too browned at the one hour mark, and prior to that it was too wet to be used in tea. A dehydrator would be ideal for this process. Step 4: Gather Packaging Supplies. While the fresh ingredients are in the oven or dehydrator, you can prepare the packaging and tea bags. You'll need:- unbleached basket style coffee filters- unbleached natural fiber string (mine is made from bamboo)- measuring spoons- plastic baggies- sharpie, pen(s)- lots of beer caps- an awl- scissors and small pliers- 3/4 inch diameter sticker lables- a box for your tea bags - packing tape- six pack cardboard carriers with nice pictures! Step 5: Decorate Your Tea Box. In keeping with the beer theme, I used decorative six pack carriers to cover the box I'd chosen. Packing tape helps make a nice glossy surface for the packaging. Of course, you can decorate the chosen box however you'd like. If you want to free hand your own drawings you can use the inside of any paperboard packaging. Step 6: Write Your Thankful Thoughts on the Labels . Thankful thoughts can be your own, shared things with the people you're gifting to, or general things to be thankful for, silly or serious! This is a fun part that reminds you what Thanksgiving is actually about :) Step 7: Remove the Cap Liners. I used the awl to lift the edge of the liner inside the beer cap, then I used pliers to continue to lift and remove it. This step is optional, but will make your labels fit more comfortably. If you want to skip it, you can trim the labels to fit around the poked holes. Step 8: Poke Holes, Place Stickers. Use the awl to poke a hole in the caps as near the edge as possible. Now place the stickers inside the caps. Step 9: Fill the Tea Bags. By now your tea ingredients should be done drying and cooled. I used my muffin tin to hold the coffee filters for filling. I used a rounded teaspoon of each of my ingredients except the chamomile. Since chamomile is a subtle taste, I used a tablespoon. Step 10: Tie the Bags Shut. Cut about 8 inches of string, tie one end to the beer cap and knot it. Loop the other end around the neck of the coffee filter several times, then knot it twice. Be sure to leave some room for the ingredients to expand. Trim off any excess string. You can now put the finished tea bags into plastic baggies using a sharpie to identify the flavors. Step 11: All Done!. Put the baggie-d teas inside the box you made. This makes a great gift for your Thanksgiving host, or a nice gift to your future self, reminding you what you have to be grateful for. Notes:- Do not use orange peels for your tea unless you know the source, like I do. The last thing you want is tea made from chemically-ripened orange peels.- The beer theme is completely optional, I used it because it's a nice way to reuse the packaging of products I really enjoy. You can make your own \"thankful tea\" with coke caps or using paper tags.- My tea need about 10 minutes of steeping to get a nice full flavor. ", ["homemade-thanksgiving-tea-gift_0", "homemade-thanksgiving-tea-gift_1", "homemade-thanksgiving-tea-gift_2", "homemade-thanksgiving-tea-gift_3", "homemade-thanksgiving-tea-gift_4", "homemade-thanksgiving-tea-gift_5", "homemade-thanksgiving-tea-gift_6", "homemade-thanksgiving-tea-gift_7", "homemade-thanksgiving-tea-gift_8", "homemade-thanksgiving-tea-gift_9", "homemade-thanksgiving-tea-gift_10", "homemade-thanksgiving-tea-gift_11"]] [40291, "Introduction: Pickled Thai Chili Hot Sauce. I was on a pickling kick and got a little crazy with pickling big batches of Thai chilies and Habaneros. They are rather difficult to stomach just eating on their own so I was left with a problem of what to do with them. Easiest solution was making tons of Hot Sauce! Step 1: Gather and Prep Ingredients . Gather and prepare your ingredients to be blended togetherThe onions I don't add until later. You can play around with the quantities and add what ever you want to the recipe. This is just the basic foundation. Ingredients : Heirloom Tomato (I used only half for this batch)Red Bell Pepper (Used only half for this batch)4 Garlic Cloves (too taste so you can add as much or little as you want)Thai peppers (how hot can you go? I added about 20 for this batch and it kicks my butt)2 tsp SaltYellow onion (Only used half)2/3 cup Vinegar (I used the brine that the peppers were pickled in, you could just use apple cider vinegar or what ever you prefer) Step 2: Blend the Ingredients. Add all the ingredients to your container and blend until a liquid consistency. Step 3: Sautee the Onions and Reduce the Sauce. I saut\u00e9ed the onions prior to adding the sauce. Keep the pot on medium heat and reduce the sauce for 20-30 minutes. This will let the flavors mix together for a great flavor. Step 4: Blend One More Time. Blend the sauce again once it's cooled down to get the onions down to the same consistency. Step 5: Bottle and Enjoy!. Add to a bottle and you're ready to spice up all your dishes. I keep this refrigerated", ["pickled-thai-chili-hot-sauce_0", "pickled-thai-chili-hot-sauce_1", "pickled-thai-chili-hot-sauce_2", "pickled-thai-chili-hot-sauce_3", "pickled-thai-chili-hot-sauce_4", "pickled-thai-chili-hot-sauce_5"]] [40292, "Introduction: Salted Caramel Mocha Frappuccino Recipe. Starbucks Salted Caramel Mocha Frappuccino is a delicious seasonal flavor that comes out in the fall. It recently came off the menu, so I thought I'd share how you can make it at home. The description on Starbucks website talks about mixing mocha and toffee nut, but I assume they do that because they don't have salted caramel? I'm not sure, but I made mine with salted caramel Torani syrup. You can also make this with regular caramel syrup, caramel sauce, or even make your own salted caramel sauce. Make it whatever way works for you! Step 1: Supplies. This recipe is a single serving and makes about the equivalent of a 16oz Grande from Starbucks.Ingredients:2c ice1/4c strong coffee1/2c milk - or Half & Half or whipping cream1-2 tbsp Chocolate Sauce / or / Torani's Chocolate Milano Syrup3 pumps/tbsp Salted Caramel syrup / or / 3 tbsp salted caramel sauce / or / 3 tbsp Caramel syrup2-3 tbsp simple syrup (or 3 tbsp of sugar, but simple syrup blends in better)Pinch of Xantham Gum (optional)Topping: Whipped toppingChocolate sauceCaramel sauceSea Salt - if that is something you like - Starbucks states they use \"a blend of turbinado sugar and sea salt\"Caffeine-FreeReplace coffee with milk (or whatever you are using).Utensils:Blender - I use a Magic Bullet at home, it's great for making individual drinks though doesn't blend quite as well as the VitamixIce cube trays - small ice cubes make for even easier blendingMeasuring cups and spoonsCups for servingStraws Step 2: Blend. Blend all ingredients. My xantham gum got away from me there a little bit :P Step 3: Serve. Top it with your choice of deliciousness and you're done!", ["salted-caramel-mocha-frappuccino-recipe_0", "salted-caramel-mocha-frappuccino-recipe_1", "salted-caramel-mocha-frappuccino-recipe_2", "salted-caramel-mocha-frappuccino-recipe_3"]] [40293, "Introduction: Vegetable Jelly Salad. This is my take on the Jell-O salad. I had this recipe in mind when I bought too many vegetables from the farmers market on Sunday. It is good to bring for potluck or just as an appetizer. Step 1: Pick Your Vegetables. anything fresh is good. you want to have vegetables that are okay to eat raw. if not just blanch in boiled water for a few minute so it is cooked. I bought some lemon cucumber, water radish, carrots, purslane leaves, red pepper, corn and some small tree mushroom. Wash and cut all the vegetables to small pieces. I sliced cucumber and radish, julienned carrots. red pepper was roasted then thinly sliced. Corn and mushrooms, I boiled them in water for a few minutes to make sure it is fully cooked. then cut off the corn kernels. Step 2: Making Jelly Base. I use gelatin as the thickener. vegan can use agar-agar instead.the spice is really just what I can find in the kitchen. I like some pickling flavor so I just add some dried dill. pepper corn. bay leaves, salt and white vinegar. the amount of solution is based on the gelatin mix. for this one is 2 cups of water.once the solution is cooled. let it sit in the fridge for at least 1 hr, or until some chucks formed at the bottom. Step 3: Mix the Vegetables . Once some chucks have formed in the liquid. mix in the vegetables and leave in the fridge until it is fully set. Step 4: Enjoy . I just cut a small piece and drizzled some olive oil. it's cold and refreshing and have a hint of that pickle flavor ", ["vegetable-jelly-salad_0", "vegetable-jelly-salad_1", "vegetable-jelly-salad_2", "vegetable-jelly-salad_3", "vegetable-jelly-salad_4"]] [40294, "Introduction: Woldini's Famous Mac N' Cheese Pizza. Crowd pleaser, kid pleaser and a most pleasurable experience. Try it you'll like it! Step 1: Make Pizza Dough and Proof. If you are serious about making doughs and breads get a personal proofing box. I highly recommend the investment. They are so convenient. Especially for me where the weather is colder more than it is warm which makes proofing dough almost impossible.Phoenix is the place for great pizza. Seriously Pizzaria Bianco has been said to be the best pizza in the USA. It's real good and Chris Bianco makes perfect pizza dough/crust. Here is his recipe courtesy Martha Stewart:Chris Bianco's Pizza Dough - enough for 4 this 12 inch pizzas\n * 2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)\n * 2 cups warm water (105 degrees to 115 degrees)\n * 5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting, preferably organic\n * 2 teaspoons fine sea salt\n * Extra-virgin olive oil, for bowl1. Dissolve yeast in warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour; continue adding flour (up to 1/2 cup), 1 tablespoon at a time, stirring until dough comes away from bowl but is still sticky.2. Turn dough out onto a lightly floured work surface, and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape dough from surface). Repeat until it's easier to handle, about 10 times. Finish kneading normally until dough is smooth, elastic, and soft, but a little tacky, about 10 minutes.3. Shape dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic, and let rise in a warm place until it doubles in volume, 3 hours. Press it with your finger to see if it's done; an indent should remain.**I like to punch the dough down after it has doubled and let it rise again but it isn't completely necessary. Step 2: Mac N' Cheese. Before making the mac n' cheese place a pizza stone in oven and preheat to 500 degrees F. You will want the stone in the oven about one hour before making any pizza on it.Woldini's Famous Mac n' Cheese\n1 1/2 T. Butter\n1 1/2 T. Flour\n1/2 T. Ground Mustard\n1/2 t. Onion Powder\n1/2 t. Black Pepper\n1 c. Whole Milk\n8 oz. Sharp Cheddar Cheese\n6 oz. pasta - cooked according to package directions\nIn a medium sauce pan over medium-high heat melt butter. Add flour and ground mustard and whisk. Cook approximately 3-5 minutes to cook off the flour taste. Mixture will be come thick and smooth.\nAdd in onion powder, pepper and whole milk. Whisk until mixture become thick and can coat the sides of the pan when tilted.\nAdd cheese and whisk until smooth.\nAdd pasta to cheese and gently stir to coat all pasta. Set aside. Step 3: Make Pizza. Lightly flour a work surface or cutting board.\nCut 1/4 piece of the dough. Shape into a ball and coat lightly in flour.\nUsing fingertips press out the dough into a round circle about 6 inches in diameter.\nPinch the edges of the dough to create a border. This will help keep the dough from tearing later while tossing it.\nGently pick up the dough and using the backs of your hands and fingers rotate while gently pulling the dough larger. Try to keep the thickness as even as you can although it will most likely be impossible! It doesn't matter, it just makes it all the more rustic and homemade.\nOnce the dough stretches to about 12 inches in diameter put it down on a pizza peel generously sprinkled with organic coarse cornmeal. You can use regular cornmeal if you don't have coarse but only use flour as a last resort. It's hard to work with. If you get a hole just pinch it back together.\nDrizzle olive oil on the top, sprinkle with garlic powder and grated parmesan cheese. I don't use exact amounts - just eyeball it.\nBy gently shaking the pizza peel back and forth transfer the dough to the pre-heated pizza stone in the oven. Bake about 3-5 minutes or until the edges of the dough are slightly brown and the cheese is melted.\nRemove from the oven and slather the dough with mac n' cheese. Bake again for approximatley 10 minutes or until the dough is golden brown. Don't over bake or the pasta will get hard.\nFeed yourself!", ["woldinis-famous-mac-n-cheese-pizza_0", "woldinis-famous-mac-n-cheese-pizza_1", "woldinis-famous-mac-n-cheese-pizza_2", "woldinis-famous-mac-n-cheese-pizza_3"]] [40295, "Introduction: Banana Fruit Leather. Healthy snack with no unnecessary ingredients. Great way to preserve fruit and use up very ripe bananas. Step 1: Ingredients. BananasCoconut oil Step 2: Blend. Blend your bananas until there are no clumps of any kind. I used 2 bananas and it was more than enough for a 9x13 cookie sheet. Step 3: Oil. Put a tiny bit of oil on your tin foil or cookie sheet, the picture above is too much. Spread it around and then pour your banana soup onto the cookie sheet. Step 4: Spread. Spread out the banana as thin and evenly as you can. A dough cutter or frosting knife works well for this. Step 5: Bake. Bake at 180 for about 2 hours. Check every 30 minutes to make sure things are going well. Depending on how thin your spread is, 2 hours may be too long. Step 6: Store. If you have any left after the leather comes out of the oven, use a pizza cutter to slice up the leather into strips and store in air tight plastic container for up to a month. ", ["banana-fruit-leather_0", "banana-fruit-leather_1", "banana-fruit-leather_2", "banana-fruit-leather_3", "banana-fruit-leather_4", "banana-fruit-leather_5", "banana-fruit-leather_6"]] [40296, "Introduction: Salted Bourbon Caramel Samoa Coconut Chocolate Pie With Oreo Crust. What\u2019s your favorite girl scout cookie? Samoas?Word.Do you like chocolate pie? With a suede-like finish? Do you like to say smug stuff like \u201cOh, this homemade salted bourbon caramel, samoa cookie inspired, coconut chocolate pie has an oreo crust. There's five kinds of coconut in it. I just threw it together from stuff I had on hand. Go ahead, try it. It\u2019s vegan.\u201dYes?Oh, Good. This is your pie. Step 1: Pie Overview. Let\u2019s look quickly at our construction: This is a no-bake refrigerator pie. We have an Oreo crust filled with a dense chocolate pudding that is barely sweet, topped with two kinds of coconut mixed into a caramel made from coconut milk and bourbon with flourishes of melted chocolate and more caramel. First, we make our chocolate filling, make a caramel sauce, toast our coconut, combine the sauce with coconut flakes and chill in the fridge. Next we crush Oreos up and press them into a pie pan, fill it with the pudding, roll out the coconut caramel mixture and place it on top of the chocolate filling. Finally, we cover it in more coconut and drizzle caramel and melted chocolate on it. Ta dah! You can make this in one go, but it\u2019s much more relaxing to give it a few days because you need to refrigerate your components. This is a great pie to freeze and bring over to a friend\u2019s pie contest and win an award.IngredientsChocolate filling: 1 lb silken tofu (one package) 13 oz bittersweet chocolate (recommended supermarket brand: Ghirardelli, fancy brand: Valrhona) \u00bd cup of coconut cream 1 teaspoon of coconut extractCoconut Caramel Sauce:1 can of coconut cream (Chill the can in the fridge overnight without disturbing) 2 cups of brown sugar 1 tsp vanilla extract 1 tbsp of bourbon 1 tbsp large flaked sea salt 1 cup of sweetened shredded coconut 1/2 cup of unsweetened flaked coconutCrust:\u00bd a standard (18 oz) box of Oreos3 tablespoons of coconut oilGarnish:\u00bd cup of unsweetened coconut flakes \u00bc cup of chocolate chips \u00bc cup of reserved caramel sauce Step 2: Chocolate Filling. If you have not had tofu based chocolate pudding before, the filling might be mentally confusing. Don't get weirded out! It is pure magic. If you don\u2019t trust me on this magic, then rest assured it has been vouched for by Mark Bittman and Alton Brown. Proof: http://cooking.nytimes.com/recipes/1012538-mexica...http://www.foodnetwork.com/recipes/alton-brown/moo...Melt your chocolate on a double boiler. Bring a couple of inches of water to a simmer in a medium pot. Place a mixing bowl over it. Add the chocolate chips and let it melt. Give it a few stirs to incorporate all the chocolate chips. (You can microwave it too, but it's tricky for me because my microwave is the size of a...I dunno, toaster, I guess.)Once all the chips have melted, remove the bowl from the heat and add your tofu and coconut extract. Blend with an immersion blender. You could also use a blender, food processor or mixer.Taste it. See if you want it to have a pinch of salt. The rest of the pie is super sweet , so you want this chocolate filling to be the opposite of that for balance.Refrigerate until needed. (Keeps for several days.) Step 3: Caramel Sauce . The caramel sauce is to be used in the caramel topping and as a caramel drizzle. Which is the reason, I've been informed, that Snoop Lion carries an umbrella. Separate the coconut cream from the coconut water by opening the chilled can of coconut milk upside down and scooping the solid cream out. (You can reserve the watery liquid to use in a curry or another recipe, it freezes fine.)In a heavy pot, melt your brown sugar over medium heat. Watch carefully so it does not burn, you are looking for a deep amber color (about ten minutes.) Take it off the heat and stir in of the thickened coconut cream, a healthy dose of salt and your bourbon. I reserved a quarter cup of this sauce in a smaller cup for drizzling, and the rest of it, I chilled to use in the coconut caramel toppingI did not use a thermometer with this. To test the caramel, I dipped a toothpick in the sauce and then cold water several times as the sauce got browner, looking out for a soft, chewy texture.I wish I had made twice as much of this to keep on hand, as the results made me feel like this vegan caramel was superior even to caramel made with my very best friends, cream and butter. Step 4: Toast Your Coconut. Raise your oven rack to the highest level. Preheat oven at 350. On a silpat lined baking sheet (you could use wax or parchment paper) spread out a full cup of both kinds of coconut. Bake about 7-8 minutes. Watch closely, and remove from oven when the unsweetened coconut is brown through most of the flakes. The sweetened coconut will not brown as quickly as the unsweetened. This is good. You want a medley of nutty flavors from the toasting and flat, sweet coconut goodness mixed together. Step 5: Samoa Layer. Woo Hoo! Add all of the white sweetened coconut and about half of the toasted non-sweetened coconut into your caramel. Reserve the other half of the non sweetened coconut for garnishing.Microwave the caramel for ten seconds if it is too cold to stir.Place the ball of coconut caramel between two layers of saran wrap.Roll/Press it out with rolling pin until you get a disc that will roughly fit the top of your pie pan.Store this coconut caramel disc until needed. Do not eat all of it and pretend you only made a chocolate pie. As if! Step 6: Oreo Crust. Crush your Oreos in a gallon ziplock bag. I used about 25 Oreos and a rolling pin. Smash! CRUSH!This is fun, but it is also easy to burst the bag. I left a tiny gap at the seal for air to escape so it would not pop.Eat some Oreos.Mix in your coconut oil. You can do this directly in the pie pan.Press the crushed Oreos into your pie pan. Eat some more Oreos. Step 7: Assemble Pie!. Give your chocolate filling a quick stir to ensure it is spreadable.Using a rubber spatula, spread a nice, dense even layer. Fill the pie crust to the very top. Smooth it out the best you can.Place you Samoa coconutastic disc of caramel on top of your chocolate filling. Step 8: Garnish. Microwave the 1/4 cup of caramel you set aside for about 30 seconds so that it is pourable. Using a spoon or squeeze bottle, drizzle it on your pie. This will give a sticky surface for the coconut to adhere to.Cover the surface of your pie with the rest of your toasted coconut.Melt a 1/4 cup of chocolate chips. I did it in ten second bursts in the microwave and kept stirring in between until it was all melted. You could drizzle it on your pie with a spoon, but just for fun I tried out making a paper cone out of a triangle of parchment paper and drizzling it out from the tip of the cone (like an ice cream cone shape) It worked great!Drizzle more caramel. More! That's enough.You should refrigerate this for at least an hour before serving in order for the slices to keep their shape. Step 9: Win Pie Awards. You are now ready for the final stage, pie padawan... piedawan.Enter pie in pie contest. I won best sweet pie and best non-traditional crust. You will also win all the awards your pie qualifies for. This is an award-winning pie. It was strategically made just for a pie contest. What kind of pie would be ludicrous enough that it would guarantee a win? Perhaps one that referenced a popular, much-loved cookie? Maybe it would also have hyper-trending salted caramel but one-up that with something going on. It would definitely need to be chocolate, everyone loooooves chocolate. And, it needed to be vegan- in order to not forego even a single vote in the contest. Not one! \"Victorious warriors win first and then go to war, while defeated warriors go to war first and then seek to win.\" -Sun TzuThis was the best pie, of course, but even if it wasn't, it may have won anyways. I spoke a bit too loudly about how awesome this pie was going to be, and how I was going to win. The votes were unanimous. I suspect everyone voted for my pie because it would have been awkward otherwise. Just making this pie makes you a winner though, even without a contest. That's right. A winner is you!", ["salted-bourbon-caramel-samoa-coconut-chocolate-pie_0", "salted-bourbon-caramel-samoa-coconut-chocolate-pie_1", "salted-bourbon-caramel-samoa-coconut-chocolate-pie_2", "salted-bourbon-caramel-samoa-coconut-chocolate-pie_3", "salted-bourbon-caramel-samoa-coconut-chocolate-pie_4", "salted-bourbon-caramel-samoa-coconut-chocolate-pie_5", "salted-bourbon-caramel-samoa-coconut-chocolate-pie_6", "salted-bourbon-caramel-samoa-coconut-chocolate-pie_7", "salted-bourbon-caramel-samoa-coconut-chocolate-pie_8", "salted-bourbon-caramel-samoa-coconut-chocolate-pie_9"]] [40297, "Introduction: Bushcraft Bannock Bread Mix. Hi and welcome to another Instructable by me Capsos.I do hope you enjoy these and please make sure you check out my other Instructables on here, Also with that if you are into Bushcraft or would like to see a little more on what I teach then please check my Instagram page Capsos_Bushcraft Have a brilliant day and please like this and leave a comment below. ThankyouBANNOCK BREAD DRY MIXBannock bread is something that is easy to make and cook around a campfire.This mixture unlike others is a dry mix and can be stored until needed then only requirement is just a bit of water when needed.Ingredients1. 3 x Cups of Flour2. 2 x Cups of Powdered Milk3. 1 x Cup of Raisins4. 2 x Tbsp. of Sugar5. 1 x Tbsp. Baking Powder6. Luke Warm WaterEquipment1 x Baking Tin or Medium Bake Bean Tin or Frying Pan1 x Large Mixing Bowl1 x TinfoilGrease Proof PaperCookingThis can be done in multiple ways,Oven \u2013 Bread TinCampfire \u2013 Hobo OvenCampfire \u2013 Twister StickCampfire \u2013 Frying Pan Step 1: Oven. Preset your oven to 150c (This is a fan oven). Step 2: Mixing Step 1 of 2. Get your mixing bowl and put ingredients 1 to 5 in together and mix all ingredients together to create the dry mix.CAMPING: If you are planning to take away bag up and move toSTEP 3 when at base camp. Step 3: Mixing Step 2 of 2. Slowly add the warm water till you get a good dough bread consistency, Line your tin with the Gease Proof Paper then Roll your dough into a ball and then put into your tin and leave in a warm area to settle for 20-30 minutes (if using yeast instead of baking powder). Step 4: Cooking. OVEN: Put your bread tin in the ovenand cook till golden brown approx. 55 - 70 minutes (With a Fan Oven) (But My Very On Oven)Remember when cooking on ember the heat is anywhere from 615 - 1200 Celsius.FIRE Hobo Oven: Place Tin Can into Hobo Oven on top of 3 stones and place tinfoil over top of the larger tin.FIRE Twister Sticks: Get sticks you know aren't poisonous and get some dough and twist around sticks and hold close to fire \u2013 Cook till golden. FIRE Frying Pan: Place tin next to fire and rotate slowly. Step 5: ENJOY. Once happy remove and ENJOY.", ["bushcraft-bannock-bread-mix_0", "bushcraft-bannock-bread-mix_1", "bushcraft-bannock-bread-mix_2", "bushcraft-bannock-bread-mix_3", "bushcraft-bannock-bread-mix_4", "bushcraft-bannock-bread-mix_5"]] [40298, "Introduction: Super Easy Trick for Saving Leftover Turkey. Okay, so the holidays are over and you find yourself confronted with the classic dilemma of glorious holiday excess: too much turkey. And maybe there's some ham, maybe you made a few more brussels than last year, and maybe Great Aunt Thelma's just not hitting the potatoes since she got on that new diet. Either way, you have a problem.\nSure you could spin off your turkey left overs into an ever shifting array of sandwiches, soups, and casseroles. For many people this is a cherished part of the holidays. For me, it guarantees I wont crave turkey again til Easter roles around.\nYour holiday meal was a work of art, a perfectly balanced mix of meat, vegetables, and starches. Why do it a disservice by turning it into something else? If only there was some way to freeze a balanced meal exactly as it was without that pesky freezerburn.... Step 1: Step 1: Gravy, Your Magic Turkey Preservative. Whether it's white or brown, thick or thin, vegan or distilled from an extract of pure Animalia, there is one thing all gravy has in common:It is awesome\nNot only is gravy awesome tasting, but it has an awesome ability to prevent freezer burn in frozen foods. Freezer burn is a common name for the process of sublimation, in which a solid transitions directly into a gas without making a social appearance in liquid form in between. In the case of your turkey dinner, this means the water is drawing straight out of the exposed surfaces of your food to be vented off or recrystallized elsewhere, leaving your food vulnerable to oxidation. This will cause profound denaturation of every delicious protein that gives your late, beloved gobbler its texture and flavor properties. It's also no picnic for potatoes, stuffing, and green bean casserole.\nTo remedy, prepare your three course meal exactly as desired in a single freezer bag and pour in your desired accompaniment of gravy. By coating your entire meal before freezing, you have created a moisture barrier to halt or delay the sublimation of water from your food. It's okay, the gravy forgives you. Step 2: Step 2: a Consideration. You might be noticing only the bottom part of your bag is gravied. This presents a problem, any exposed food will freezer burn. You could just pour in the rest of your gravy and brew some more up on the stove.\nBut.... we are steeped thickly in the modern age of lifestyle illnesses. A liter of gravy might not be the best choice for everyone. So how do you ensure a thin, even glass of gravy freezes over your entire sack of delicious? Step 3: Step 3: Suction Is Key. Suction! Air is the enemy, air is what will carry away our precious moisture and ruin that delicious turkey meal. Simply cinch all but one corner of the freezer bag, suck the air out, label, date, and pop it in the freezer. If you don't expect to share your precious cache of bird meat, just do it by mouth.\nThe cold, dry conditions all but ensure anything harmful you carry will be dead before it can spread. Furthermore, as you are popping it right in the freezer and cooking on removal, the risk of bacterial toxins and endospores is all but negligible. It wont be restaurant grade, I wouldn't do it in a lab, and it will not escape the taint of cooties, but really it will be as safe as anything else you eat. Stop sucking in air as soon as the gravy starts to rise up the bag and above the food.\nNow you can have a delicious turkey dinner well after your New Year's resolutions fall by the wayside, enjoy! Step 4: Afterthoughts. This has been a tradition in my family for a few years now when I come back and visit for the holidays. I love it as I get a great family dinner full of warmth and love any time I like and hours away. While at first we tried freezing the dinners and packing them tight for the long drive home, the food was frequently partly defrosted by the time I got home. As a food safety buff, it was less than ideal, beyond the flavor effects of refreezing.\nA super cheap and easy solution is to make an insulating sack out of recycle bin newspapers and an old shopping bag or two. Pack in the meals, put about a pound of dry ice on top, and seal it tight. On a 7 hour drive, one block of dry ice can freeze 5 cold meals solid with some snow left to spare. Your mileage may vary so be careful! Dry ice can be dangerous when mishandled, and food safety is a matter too broad to be covered here and in no means to be taken lightly.\nHappy holidays from Punk Love Designs!", ["super-easy-trick-for-saving-leftover-turkey_0", "super-easy-trick-for-saving-leftover-turkey_1", "super-easy-trick-for-saving-leftover-turkey_2", "super-easy-trick-for-saving-leftover-turkey_3"]] [40299, "Introduction: How to Make Pumpkin Scones. The season of pumpkin is upon us and my favorite way to honor it, other than with some classic carving, is to make these delicious nuggets of baked good - Pumpkin Scones with optional maple glaze! They are so easy to make considering the amount of tastiness they deliver.\nLet's get started! Step 1: Recipes & Gear Check. Pumpkin Scone recipe:(makes 8 scones)2 cups flour1/3 cup brown sugar1/2 tsp ground ginger1 tsp baking powder1/2 tsp baking soda1/4 tsp salt (I prefer kosher)1/2 cup (1 stick) cold butter 1/2 cup toasted walnuts (plus a few more if you plan on adding the maple glaze)1/2 cup whipping cream1/2 cup pumpkin (canned or fresh puree)1 tsp pure vanilla extractEgg Wash recipe:1 large egg (room temperature)1 tbsp whipping creamThe Gear:1 medium mixing bowl1 small mixing bowlmeasuring spoons & cups1 pastry cutter1 small mixing spoon1 whisk (or a spoon will work too)1 pastry brush1 large wood cutting board1 large chopping knife2 baking sheets (same size)parchment paper Step 2: The How-To. Preheat your oven to 400 degrees F (200 degrees C) and move your rack to the middle of the oven.Mix your dry ingredients in the medium sized bowl. I find that using the pastry cutter helps break up the brown sugar. Step 3: It's Like, Butter. Cut in the 1/2 cup (1 stick) of butter using the pastry cutter. Step 4: Go Nuts!. Take your toasted walnuts (recipe here) and give them a little squeeze to break them up into smaller pieces and release even more flavor.Stir the nuts into your dry mix using a spoon. Step 5: Mix It Up. Put the cream, pumpkin, and vanilla in the small mixing bowl and whisk together.Add this to the dry mix and stir gently until all flour has been worked in. *It will feel like you don't have enough liquid, but trust me, you do! Step 6: You Knead to Shape It!. Lightly dust your work surface (aka wood cutting board) with flour. Form your dough into a ball and gently knead it 4-5 times on floured surface. Pat into an 8\" (20 cm) circle that is approximately 1\" - 1 1/4\" (3.5 cm) thick.Using your large knife, cut your dough circle into 8 triangular pieces, like a pie. Step 7: Whisk & Wash. Whisk your egg wash in the medium bowl and set aside.Double up your baking sheets (stack 'em) and put a piece of parchment paper on the top one.(doubling up the baking sheets helps prevent the bottoms of the scones from over browning)Place your dough wedges on the papered baking sheet, spaced out evenly.Use your pastry brush to coat the wedges in egg wash. (I do the sides as well the top) Step 8: Bake 'em!. Bake for 20 minutes - until golden brown and a toothpick comes out clean. Step 9: Optional Maple Glaze . Depending on how sweet you like your treats, you can decide whether or not to add the optional maple glaze. I love it, but some find it tips the scone into the dessert realm. It's up to you! (but if I was there, I'd try to peer pressure you into it...) : )Maple Glaze recipe:1 cup powdered sugar1/8 tsp sea or kosher salt1 tbsp melted butter 1/2 tsp pure vanilla extract1/4 cup high grade maple syrupWhile your scones are busy baking, whisk together all above ingredients in a small bowl. I like to put a solid layer of glaze on the tops, but if you prefer to drizzle, add a little extra maple syrup to make the glaze less thick and more drip-able.When the scones come out of the oven, apply the glaze to one at a time using a spoon (either to spread or drizzle it), adding the crushed toasted walnuts to them individually as you go, while the glaze is still wet.That's it! Now share them with friends and loved ones. OR hide them in a closet and keep them all to yourself. I won't tell a soul...", ["pumpkin-scones-1_0", "pumpkin-scones-1_1", "pumpkin-scones-1_2", "pumpkin-scones-1_3", "pumpkin-scones-1_4", "pumpkin-scones-1_5", "pumpkin-scones-1_6", "pumpkin-scones-1_7", "pumpkin-scones-1_8", "pumpkin-scones-1_9"]] [40300, "Introduction: Krispy Kreme Donut (Doughnut) Recipe. I am about to reveal how you can easily make Krispy Kreme donuts (doughnuts?) AT HOME (and make you the most popular person in the neighborhood). Kiss your diet goodbye, because once you try this super easy recipe, you're going to be hooked. It's the time you put in to the double rise, and the added ingredient of evaporated milk to the glaze that really make this recipe sing! So if you're addicted to Krispy Kreme donuts (like me), but don't have one near you (like me) or just want a fun project to do (like me!), you're going to love this Krispy Kreme Donut Recipe. p.s This was my first time making donuts, and it was a huge success!p.p.s. I recently updated this recipe to include suggestions from the community :D Step 1: Ingredients. This recipe makes 3 baker's dozen donuts (that's 39!). You can scale it down - or up - as you need!Donuts 3 (1/4 ounce / 7g) packages yeast (3/4 oz / 21g total) - I used \"Rapid Rise\" but traditional is fine too - it just affects the rising times 1/2 cup (120ml) water (105-115F / 40-46C)2 1/4 cup (530ml) milk, scalded and cooled 3/4 cup (169g) sugar 1 1/2 teaspoons salt 3 eggs 1/2 cup (113g) shortening 7 1/2 cups (940g) all-purpose flour canola oil for fryingGlaze 3 cups (375g) powdered sugar 2 1/4 teaspoons vanilla 6 -9 tablespoons (90-135ml) waterSpecial ToolsMixer - I love my Kitchenaid stand mixer, but a hand mixer will work as wellDonut CutterCandy/Deep Fry ThermometerCooling rackFrom time to time, I'll provide Amazon affiliate links to help me continue to contribute awesome Instructables. Step 2: Time to Make the Donuts!. Proof your yeast by adding it to the warm water. Mix it up and let it rest.Scald the milk in your microwave or on top of your stove, and let cool. I learned from a baker that the reason you scald the milk is because regular milk has an enzyme in it that will kill the yeast. If you don't scald it first to kill the enzyme, your donuts won't rise.Combine yeast, milk, sugar, salt, eggs, shortening and 3 cups (375g) flour.Beat on low for 30 seconds, scraping bowl constantly. I used a Kitchenaid stand mixer, but a handheld mixer will work too. Beat on medium speed for 2 minutes, scraping bowl occasionally.Carefully (not like me), stir in remaining flour until smooth.Cover and let rise until double, 30-60 minutes, depending on the yeast you used. I went the full 60, and you can see in step 4 what happened! (I would do it again, they were great!) Step 3: Shaping the Donuts. After the dough has risen, turn dough onto floured surface; roll around lightly to coat with flour.Gently roll dough 1/2-inch thick with floured rolling pin.Cut with floured doughnut cutter. Separate donuts and holes, as they take different frying times (but are equally delicious). Save your scraps - they are both great to test your fry time and to snack on while you're making the rest!Cover and let rise until double, 30-40 minutes. **If you want to make these donuts for breakfast, let the donuts rise in the refrigerator overnight!*** Step 4: Make the Glaze. I like to make up the glaze at this point because it can sit at room temp until the donuts are fried and ready to be dipped. Melt the butter and stir in powdered sugar and vanilla until smooth. \u00a0 Add milk (or water) until desired consistency is reached. \u00a0 *** to make chocolate glaze, melt 6 ounces of chocolate along with the butter!*** Step 5: Fry Time. Use a deep pan to heat the oil. \u00a0 I used a shallow one to be able to take better pictures, but this provides a real fire hazard. \u00a0So be safe! Heat your oil to 350F (180C). \u00a0A thermometer makes this part fool-proof, and you can monitor the heat to make sure it stays in this prime frying range. I like to use a scrap of donut first to test different frying times.Even after you take the donut out of the oil, the remaining oil on it is hot enough to continue cooking it! Carefully place the donuts in the oil. \u00a0Cook on each side for about one minute. \u00a0Use chopsticks to flip the donuts and remove them from the oil. Place donuts on a rack or paper bags or paper towels to drain. Step 6: That Sweet Sweet Glaze. Now is the time to take your donuts into a magical dimension. \u00a0 Dip them in the glaze and set them on a rack to dry. \u00a0I dipped both sides of my donuts in the glaze (obviously!), but you can just do one if you would like. These donuts are simply amazing. \u00a0Once you try them, you're going to want to make them again and again. \u00a0In fact, I woke up the next morning craving them, and I can assure you, they're still good the second day.", ["krispy-kreme-donut-doughnut-recipe_0", "krispy-kreme-donut-doughnut-recipe_1", "krispy-kreme-donut-doughnut-recipe_2", "krispy-kreme-donut-doughnut-recipe_3", "krispy-kreme-donut-doughnut-recipe_4", "krispy-kreme-donut-doughnut-recipe_5", "krispy-kreme-donut-doughnut-recipe_6"]] [40301, "Introduction: Blueberry Basil and Goat Cheese Hand Pies. These hand pies are super good. Probably the best blueberry pie I have ever had. The recipe can also be found at gardengirlrecipes.com..Ingredients:2 cups fresh blueberries 3 tablespoons goat cheese 3 tablespoons buttermilk 3 tablespoons honey 1 tablespoon finely chopped fresh basil small pinch of salt 2 tablespoons flour 1 doubled recipe of pie dough 1 egg 1 tablespoon water raw sugar Step 1: Mix Ingredients. Combine the blueberries, goat cheese, buttermilk, honey, basil, and salt in a bowl. Step 2: Add Flour. Gradually sprinkle the flour and mix until smooth. Cover and chill while you roll out the pastry. Step 3: Roll Dough. Gently roll your dough out from the center until about \u215b inch thick on a large piece of parchment paper. Re-flour your surface as needed, continually lifting and rotating your dough to make sure no parts are sticking. Step 4: Cut Circles. Cut an even number of circles in the desired size. Step 5: Make Egg Wash. To make the egg wash, lightly beat the egg with the water in a small bowl. Step 6: Add Filling. Top half the circles with a small amount of filling Step 7: Brush Edges. Brush edged with egg wash. Step 8: Top Circles. Top with another circle. Step 9: Seal and Vent. Seal edges by crimping with a fork and cut to vent. Step 10: Egg Wash & Sugar. Brush top with wash and sprinkle with raw sugar. Step 11: Bake. Bake at 400\u00b0F for 20 minutes or until golden brown on top and bottom.", ["blueberry-basil-and-goat-cheese-hand-pies_0", "blueberry-basil-and-goat-cheese-hand-pies_1", "blueberry-basil-and-goat-cheese-hand-pies_2", "blueberry-basil-and-goat-cheese-hand-pies_3", "blueberry-basil-and-goat-cheese-hand-pies_4", "blueberry-basil-and-goat-cheese-hand-pies_5", "blueberry-basil-and-goat-cheese-hand-pies_6", "blueberry-basil-and-goat-cheese-hand-pies_7", "blueberry-basil-and-goat-cheese-hand-pies_8", "blueberry-basil-and-goat-cheese-hand-pies_9", "blueberry-basil-and-goat-cheese-hand-pies_10", "blueberry-basil-and-goat-cheese-hand-pies_11"]] [40302, "Introduction: Surprise Inside Bread. This bread is so soft, moist and tender do to the potato. Great for rolls, loaves and even cinnamon rolls. Can be refrigerated to make in advance. Step 1: Potato Is the Secret . psssst: the surprise is potato Step 2: Surprise Inside Bread.. * 2 cups warm water* 1/2 cup milk* 1/2 cup butter* 2 pks dry yeast* 2 eggs* 1 cup mashed potatoe* 1/3 cup sugar* Tbs salt* 7 1/2 cups bread flour Step 3: Peal and Boil. boil the potatoes in the water Step 4: Mash. mash the potatoes with a fork Step 5: Mix. mix: 2 cups potato water milksugaryeast, let proof for 5 minutes Step 6: Proof. add:butter mashed potatoeggs Step 7: Add. add:2 cups flour1 Tbs saltyou can use a mixer or a fork if you are up to it Step 8: Kneed and Let Rise. add:remaining flourturn out onto a floured surfacekneed until elastic, about 5 minutesput in a bowl with a tablespoon or so of oilcoverNOTE: can refrigerate over a night or two if need be Step 9: Bake and Eat!. bake at 375 degrees until golden brown.makes great rolls or loavesalso makes great cinnamon rolls: just roll thin and spread with melted butter with cinnamon sugar. roll up and cut with a piece of thread. YUM YUM Note: rolled from both sides makes SWEET heart shaped rolls. Also: a cold glass bottle works as a rolling pin in a pinch.", ["surprise-inside-bread_0", "surprise-inside-bread_1", "surprise-inside-bread_2", "surprise-inside-bread_3", "surprise-inside-bread_4", "surprise-inside-bread_5", "surprise-inside-bread_6", "surprise-inside-bread_7", "surprise-inside-bread_8", "surprise-inside-bread_9"]] [40303, "Introduction: Raspberry Coconut Rings. Raspberry coconut rings Makes about 40 125g butter 1 cup caster sugar 1 egg 1 cup plain flour \u00bd cup self-raising flour (use \u00bd cup all-purpose flour/plain flour to 1 level teaspoon baking powder) \u00bd cup desiccated coconut \u00bd cup raspberry jam \u00bd cup coconut, extra Topping 100g packet pink marshmallows 30g butter 1 tablespoon milk 60g white chocolate, chopped 1. Beat butter, sugar and egg in small bowl with electric mixer until light and fluffy. Stir in sifted flours and coconut. Knead gently on lightly floured surface until smooth; cover, refrigerate for 30 minutes. 2. Roll dough between sheets of greaseproof paper until 3mm thick. Cu 5cm rounds from dough. Cut 2cm centers from half the rounds. Place rounds and rings about 3cm apart on greased oven trays. 3. Bake in moderate oven (180-190 \u2070C, 350-375 \u2070F, gas mark 4) for about 10 minutes or until lightly browned; remove from trays while its hot and cool on wire racks. 4. Spread rounds with jam, spread rings with topping, dip into extra coconut; top rounds with rings.Topping: combine marshmallows, butter and milk in pan, stir over low heat until marshmallows are melted. Remove from heat; add chocolate, stir until smooth.", ["raspberry-coconut-rings_0"]] [40304, "Introduction: Balloon Animal Sausages. What if Jeff Koons had become a butcher instead of an artist? What do clowns eat on the 4th of July? Nobody knew the answer to these questions until now!Adults always say it is rude to play with you food but who needs adults? We had a a sausage making day in the Instructables test kitchen balloon animals seemed like a great way to celebrate. Maria Finn, Meredith Scheff-King, Coby Unger and Will Doenlen were instrumental in making this possible. Step 1: Meat Preparation. Not too long ago Maria and a bunch of other Instructables artists and staff butchered a whole pig and we are still enjoying the meat from it. Before making sausages the meet must be ground. We used an electric grinder because grinding the amount of meat we used for sausages would have been a real chore with a hand grinder. It is best to keep the meet semi-frozen when grinding in order to get the correct consistency. If you are making hot dogs rather than sausages grind the meat multiple times to get a finer, more homogenous texture. Step 2: Prepare the Sausage Filler. You can get sausage casing from most butcher shops. They will often sell it in extremely long lengths all bunched up on a tube. If it has dried out at all soak it in water first before transferring the casing onto the nozzle of your sausage press. This is by far the weirdest part of the process. Next, simply fill the hopper in your sausage press with the ground meat and place it under the plunger. In our sausages we added a variety of different types of spices and fruits for extra flavor. Peaches and apples were the most delicious but blueberries and cherries were pretty great as well. Step 3: The Fun Part. Filling sausage casings is always the fun part of the process, but we made it even more fun. Rather than trying to explain every bit of the step by step method for making a balloon animal dog you should check out this Instructable. The biggest tip for this step is to switch the direction of twisting with each section. If you always twist in the same direction you will untwist the links behind you as you go. Also, leave more room at the end of your sausage casing than you think you will need to tie a knot. It's slippery stuff and pretty hard to tie. Step 4: Prepare to Cook. The balloon animals needed a bit of adjustment after filling and a little stabilization. We used skewers between the links (but not through any of the casing) to hold the legs and ears upright. The flower didn't really need any extra support, it was beautiful on it's own. Step 5: Cook. We decided baking was the best way to make sure the sausages were cooked all the way though. After baking we also pan seared them in garlic and oil for a little extra flavor. Step 6: Arrange and Enjoy. In the restaurant industry people say that presentation is one of the most important factors in the success of a meal. Once again, don't let adults tell you not to play with your food. Adults ruin everything. ", ["balloon-animal-sausages_0", "balloon-animal-sausages_1", "balloon-animal-sausages_2", "balloon-animal-sausages_3", "balloon-animal-sausages_4", "balloon-animal-sausages_5", "balloon-animal-sausages_6"]] [40305, "Introduction: Bombay Halwa. Bombay Halwa is a very famous sweet dish in India especially Bombay (Mumbai now). As a child, this was my favourite. I can say, its kinda like gummy chocolates i.e., chewy. Its made of corn flour, sugar and clarified butter. Its so easy to make and super tasty. For this rainbow contest, I tried to include a few food colors with the hope it would come out really rainbowy colorful but it didn't really come up exactly like I imagined but still looks good on its own. Do try it and I am sure you are going to love it. Thank you for reading my instructable. Step 1: Ingredients and Preparation Steps. Ingredients: Sugar - 1 cup Corn flour - 1/4 Cup Water - 125ml Ghee/clarified butter - 1/2 cup Cardamom Powder - 1 tbspCashews - 1/2 cupPreparation Steps:Prepare sugar solution by mixing sugar and water. Bring it to a boil and turn off the stove.Mix cornflour and water just enough to make a smooth paste.Turn on the stove and keep mixing till it starts to form lumpy. Turn off the stove.Pour the hot sugar solution slowly little by little and keep mixing.Turn on the stove, start pouring the ghee/clarified butter and keep mixing till it forms a smooth silky thick mixture.Add the cashews and food color of your choice. I added blue, green, red, orange and yellow food color.Transfer the mix to another vessel. Flatten it with a spatula and let it set for atleast 30mins. Cut it into smaller pieces and serve and enjoy.The Rainbow Bombay Halwa is ready! Enjoy!", ["bombay-halwa_0", "bombay-halwa_1"]] [40306, "Introduction: Banana Nutella Cake Pops. When I first heard about Scoochmaroo's Cake Pop challenge I started brainstorming flavor combinations. I finally thought of making banana and nutella cake pops with the cake part being banana and the outside shell being nutella. The thing I love about cake pops is that there are two parts, the inside and the outside, so the flavor combinations are endless! These cake pops have the perfect mix of banana and nutella! \u00a0I hope everyone enjoys this instructable! Step 1: Ingredients. Cake Ingredients:\nAbout 1 cup of mashed bananas\n1 package of \u00a0yellow cake mix\n3/4 cup of milk\n1/3 cup of oil\n2 eggs\nA dash of nutmeg\nA dash of cinnamon\nFrosting Ingredients:\n1/2 cup of crisco\n2 cups of powdered sugar\n1 table spoon of vanilla extract.\n3-6 tablespoons of hazelnut coffee creamer\nCake Pop Shell:\n1/2 cup nutella\n1 cup of meltable chocolate\n1 tablespoon of coconut oil Step 2: Baking the Cake. Preheat oven to 350 degrees. Mix all of the cake ingredients in a bowl and then pour into a greased 9x9 pan. Bake between 30 and 35 minutes. Let cool for at least 20 minutes Step 3: Make the Frosting. Combine the Crisco and powdered sugar in a standing mixer and mix for about 1 minute or until it has a thick \u00a0frosting like consistency. Next add the vanilla to taste and then the hazelnut creamer until the frosting has a fairly smooth consistency. Step 4: Making the Cake Balls. Now it's time for the fun part! Put the banana cake in a bowl and crumble it into very small pieces. Next add the frosting and mix it into the crumbs. You probably won't need all of the frosting. Just put in enough so that the cake mixture is fairly moist. I used most of my frosting but my cake balls ended up being a little to moist and broke easily.\u00a0Next, take the cake and frosting mixture and roll it into balls that are about 1\" tall.\u00a0 Step 5: Dipping the Cake Pops. Take the meltable chocolate and add about 1/2 cup of nutella and a little coconut oil. Follow the normal heating directions on the chocolates package just put in the coconut oil and nutella when you melt it. \u00a0Once the mixture has been melted, put the cake pops on a stick and dip them in the chocolate. Wait for it to harden and serve. Enjoy!", ["banana-nutella-cake-pops_0", "banana-nutella-cake-pops_1", "banana-nutella-cake-pops_2", "banana-nutella-cake-pops_3", "banana-nutella-cake-pops_4", "banana-nutella-cake-pops_5"]] [40307, "Introduction: Vegetable Cakes. I don't like leftovers... I have to invent a new dish with them. I had some vegetable stick left from Saturday and so I used them to make these vegetable cakes. They are very easy and quickly done and you can use any vegetables or just one. Step 1: . For 4 Persons:\n1 Carrot\n2 stalks Celery\na few Broccoli rosettes\n1 small Zucchini\n6 Baby corns\n1/2 bunch Parsley, chopped\n3 Eggs\n120 g Breadcrumbs\n100 g Emmenthal cheese grated\nSalt, Pepper, Rosemary, Paprika, Chili\nOil for frying Step 2: . Dice all the vegetable into 4 mm pieces and mix them with the other ingredients. Step 3: . Fry them in batches in hot oil and serve.", ["vegetable-cakes_0", "vegetable-cakes_1", "vegetable-cakes_2", "vegetable-cakes_3"]] [40308, "Introduction: Biscuits for Dogs. dog biscuitswe all like to please our pets. Only , we can not give them anything. These cookies allow you to please him without any harmIngredients : - 200g wholemeal flour - 100 gr of white flour - 1 egg - 1 pot with vegetables and baby beef - 1 teaspoon oil - 10 ounces of water Preparation:- Mix the flour and make a well. - Pour the egg , water, oil and baby pot in the center and mix well ... - Allow the paste few minutes in the fridge. - Cut out shapes and bake on a baking sheet lined for 35 minutes at 180 \u00b0 C . - To keep several days in an airtight container.", ["biscuits-for-dogs_0"]] [40309, "Introduction: Oven Cooked Ribs With Dry Rub. EDIT: I've got a new spicy version of these ribs up - click here to see it.Ribs slow cooked in the oven with a delicious dry rub! Super easy, and easily altered to suit your tastes. :DNearly every time I ask my boyfriend what he wants for dinner he says ribs, fried chicken, or barbeque. Even when we don't have any meat at all in the house. It's also important to note that we do not own a grill! He's determined.Last time we went grocery shopping, he really wanted to buy ribs, so I made up my mind to learn to cook them in the oven. I originally wanted to go the \"sauce-the-hell-outta-them\" route because I had read that was easier for beginners, but Tyler was jonesing for a dry rub. So I had to figure that out as well.Needless to say, they turned out well and I can't wait to make them again! Step 1: What You'll Need:. \n\t\ta rack of ribs (I used the \"baby back\" variety)\n\t\ta baking sheetcooling racks or other wire racks to keep the meat above the baking sheet\n\t\tspices for dry rub (recipe on next step!)\n\t\tan oven set to 300 F Step 2: The Dry Rub. \n So I did a lot of looking around on the internets the day of cooking the ribs. Most recipes I found used these ingredients in varying amounts, and I just couldn't decide, so I made up my own. I have to say it's pretty amazing. Smells fantastic and tastes even better!\n\t\t2 1/2 T chili powder\n\t\t2 T ground cumin\n\t\t1 T ground coriander\n\t\tslightly less than 1 T if using table or sea salt OR 1 T kosher salt\n\t\t1 T paprika\n\t\t1 T dark brown sugar\n\t\t1/2 T freshly ground black pepper\n\t\t1/4 tsp cayenne\n\t\t1/2 tsp mustard\n\t\t1/2 tsp garlic powder\nThis makes about a cup of rub. You'll have enough left over for another use. I bet it would be fantastic on chicken too, and I'm kinda wanting to try it on roast potatoes. :) Step 3: Prep and Apply Dry Rub.. \nPreheat your oven to 300 F.\nClean your ribs by running them under warm water and patting dry.\nNow - find a suitable dry rubbing area. I used a sheet of aluminum foil, but you could do parchment paper or a cutting board. Anything to give you a clean surface that'll make cleanup easier.\nYou're going to apply 1/4 C of dry rub on each side of the ribs. (I used a 1/4 cup scoop to dump it onto the ribs so there was no cross-contamination and I could store the rest of the rub with no worries!) Really work it in with your hands until everything is covered.\nThen, place it on the rack bone side down.\n(Note that you can line the baking sheet with aluminum foil as well for quicker cleanup... something I chose not to do because I always end up washing it like crazy anyway. :) Step 4: Cook for One Hour.. \nMake sure you have the ribs in the middle of the oven and that the oven's properly preheated. :)\nAfter one hour, they'll come out looking like the picture above - starting to brown, lose a bit of fat, and the cut bones will begin to show as the meat cooks and shrinks.\nTurn the tray and put the ribs back in the oven. Now we're going to start checking them every 30 minutes. Step 5: Additional Cooking Time.. \nYou'll cook the ribs for two more hours, turning the tray every 30 minutes. (Remember not to turn the ribs over, just change the direction of the tray!)\nThe last picture shows them halfway through, the other pictures are the finished product. Make sure to let them rest a little while before you cut into them... mine sat around for about 15 minutes before I did anything with them. Step 6: EAT! and Additional Recommendations.. Get our your favorite barbeque sauce and get fancy. You can also slather it on them at the last minute and broil them a bit if you're into that. I was fine with dipping. :D\nThese went really well with fried squash and zucchini. Seriously delicious.\nAlso, while the ribs turned out excellent - super moist and flavorful to boot - I think I might drop the temperature to 275 F and cook them a little longer next time. Maybe four hours? I have a feeling they will only get better.", ["oven-cooked-ribs-with-dry-rub_0", "oven-cooked-ribs-with-dry-rub_1", "oven-cooked-ribs-with-dry-rub_2", "oven-cooked-ribs-with-dry-rub_3", "oven-cooked-ribs-with-dry-rub_4", "oven-cooked-ribs-with-dry-rub_5", "oven-cooked-ribs-with-dry-rub_6"]] [40310, "Introduction: Nerdy Smooching Nerds. Who can resist a Nerd? Or is\u00a0it a box of Nerds? Maybe some Very Nerdy Smooching Nerds?\nI keep telling my other half that I am going to have a \"Nerd\" themed wedding cake topper.\u00a0 Although, I guess\u00a0he needs to ask me to marry him first but thats just a detail. I\u00a0figured\u00a0it would be a good time to start praticing making Nerds and maybe you would enjoy it too. Otherwise,\u00a0they\u00a0would cute Halloween decorations that actually taste good.\nThings You Will Need:\nChocolate (Atleast 12 Ounces,bI used actual white chocolate but have read that almond bark or colored candy disk\u00a0are better)\nCorn Syrup\nNerds\nMicrowaveable Bowl(s)\nMicrowave\nBowl Scraper\nSmall Bowls or Lids\nPlastic Bags\nWax Paper (I used a Plastic Bag Instead) Step 1: Get Your Chocolate Ready. \n\tRecipe:\n\t12 Ounces of Chocolate\n\t1/4 cup of Corn Syrup\n\tFirst, the chocolate needs to be melted. I chose to melt the chocolate in the microwave instead on the oven.\u00a0 Pour your chocolates in a microwaveable bowl and place in the microwave.\u00a0\u00a0You want to heat the chocolate for around 2 minutes\u00a0but in intervals.\u00a0 First start\u00a0with 30 seconds and\u00a0 then try stirring.\u00a0 Then Place back in the microwave for 25 seconds and then Stir.\u00a0 Keep doing this till the chocolate softens.\u00a0 Don't get the chocolate too hot because it will burn!\u00a0\u00a0Looks can be deceiving, so the chocolate may look not melted when it actually is. I placed the chocolate in a new bowl and stirred for around 3-5 minutes\u00a0to get the temperature of the chocolate to come down a little before adding the cornsyrup. Then measure and pour your corn syrup into the chocolate. Keep mixing till the chocolate becomes not as griddy. Place modeling clay in a bag and let stand for 2 hours.\n\t\u00a0 Step 2: Forming the Nerd. Before I get into the Nerd Forming, please note that you can make your nerds have color by adding food coloring and kneeding it into the dough.\nFirst you want to pull off enough chocolate to make your body.\u00a0 You want to roll the chocolate modeling clay like you would when making a breadstick. Although, you want one side\u00a0to be\u00a0thicker than the other (Cone Shape).\u00a0 Then fold the smaller part of the dough over the larger to make some separation of the head and body.\u00a0\nTo make the legs, first make two even sized balls.\u00a0 Roll them\u00a0out and then curve to make the leg.\u00a0\u00a0 Attach one to each side of the body.\nTo make eyes, roll out small pieces of dough and slighty flatten. Then Place on top of the Nerd's Head.\nRepeat the steps to make your other Nerd.\nNote: My dough got a little sticky at times, I tried two different methods that both worked.\u00a0 First, I placed the dough in the freezer for 10-15 seconds to cool it off.\u00a0 The other thing was to use a little bit of corn starch so the clay didn't stick to my hands. Step 3: Decorating Your Nerds. I felt like the white Nerds needed some color.\u00a0 So I added the actual candy Nerds.\u00a0 I strongly recomment if you decide to do this step to pre-sort your candy.\u00a0 Or if your lucky, con someone into doing it for you.\u00a0Free Left Over Nerds!\u00a0\u00a0 To get the Nerds to attach to the Chocolate, make sure that you press them in firmly.\nI added a hat and a flower to distinguish the two Nerds.\u00a0 I also\u00a0wanted to add a bow tie to one of them but I figured you wouldn't have been able to see it.\nTurn your Nerds to face each other so that they can pucker up and smooch!\nHope you Enjoy!\nBy the way, you might want to make a decoy Nerd so that when you leave the kitchen neither of your smooching nerd have a missing arm, leg, or eye when you come back.", ["nerdy-smooching-nerds_0", "nerdy-smooching-nerds_1", "nerdy-smooching-nerds_2", "nerdy-smooching-nerds_3"]] [40311, "Introduction: Better Than Reese's Peanut Butter Cups. In this instructable I will show you how to make Better than Reese's Peanut butter cups. They taste so much better than the Reese's Peanut Butter Cups. They are easy to make, and sure to impress at parties, etc. If you have any questions or comments, put them down below and I will get back to you as soon as I can. Follow the easy steps below or watch the short tutorial or do both!Ingredients -1/2 cup of peanut butter (divided into 2 halves) 1/3 cup of powdered sugar (you may wind up adding a tad bit more if it is too sticky) 1 Tbs of butter 1/4 tsp of salt 1/2 bag of chocolate chips (any kind you want) 2 chocolate bars (any kind you want) you will want to match whatever the chocolate chips are.Tools:Muffin PanPaper CupsDouble Boiler (make your own) Bowl Spoon or fork***You can use chocolate candy melts instead if you like, which you can find here. Step 1: Combine Ingredients. First combine 1/4 cup of peanut butter, your powder sugar, butter, and salt in a bowl. mix together, until it becomes a little doughy, just manageable in your fingers without sticking. Add a little more powder sugar if you need too. Step 2: Melt Your Chocolate. Now we melt the chocolate. In this image, I am using the double boiler method. Essentially you take a pot put a bit of water in the bottom and heat it up so it steams. You have a bowl on top that fits on it, if the bowl is a little small use a strainer to hold it. The steam heats up the bowl and melts the chocolate nicely. Make sure to stir the chocolate.Method 2 - the microwave. You can certainly melt your chocolate in the microwave, which I do on many occasions. If you decide to do this, take a microwave safe bowl, add your chocolate, and heat it on hi with bursts of 30 seconds, then stir, then 30 seconds, then stir, then go down to 20 seconds, and lastly bursts of 10 until it is completely melted. You do not want to over cook your chocolate. Step 3: Add Remaining Peanut Butter. Next we add our remaining 1/4 cup of peanut butter to the chocolate and stir until it melts. Step 4: Paper Cups. Take some paper cups and line your muffin pan with them. Step 5: Add Chocolate to Bottom of Cups. Now we add a little bit of chocolate to the bottom of each of the paper cups. Step 6: Shake Your Chocolate. Now shake your chocolate gently so it flattens out on the bottom. Step 7: Add Peanut Butter Mixture. Next we will make a little medallion out of some peanut butter, again if the mixture is too sticky for this, go ahead and add a bit more powder sugar. Alternatively, you could put a ball of the peanut butter mixture in between two pieces of parchment paper and roll it out with a rolling pin. Place the peanut butter on top of the first layer of chocolate. Step 8: Like This. Showing what it looks like with the peanut butter on top of the first layer of chocolate. Step 9: Add Chocolate to Top. Next we add the top layer of chocolate. The neat thing about these, is they are super simple, and you can make them as big or as small as you want. :) Step 10: Add to Fridge for Cooling. Now we give it another shake, to flatten it out, and chill in the fridge for 20 to 30 minutes. Easy as that. :) Step 11: Cost Break Down. Here is a break down on the cost to make these. Costs will vary depending on where you live, and what kind of deals you can get on chocolate, etc. Step 12: Video Tutorial. Click on this link to watch the video -", ["better-then-reeses-peanut-butter-cups_0", "better-then-reeses-peanut-butter-cups_1", "better-then-reeses-peanut-butter-cups_2", "better-then-reeses-peanut-butter-cups_3", "better-then-reeses-peanut-butter-cups_4", "better-then-reeses-peanut-butter-cups_5", "better-then-reeses-peanut-butter-cups_6", "better-then-reeses-peanut-butter-cups_7", "better-then-reeses-peanut-butter-cups_8", "better-then-reeses-peanut-butter-cups_9", "better-then-reeses-peanut-butter-cups_10", "better-then-reeses-peanut-butter-cups_11"]] [40312, "Introduction: How to Use White Truffle Oil. White truffle oil is an easy and inexpensive way to glamorize a home cooked meal. Try drizzling it over salad, pasta, vegetables or fries for an easy, gourmet touch. Here are some ideas: 1. Drizzle over pasta, polenta or potatoes. 2. Mix a vinaigrette for a salad or grilled vegetables by adding white truffle oil to your vinaigrette recipe, to taste. It\u2019s perfect on a fresh asparagus salad in the spring! 3. Make truffle fries, chips or popcorn for an addictive snack. Truffle oil fries are one of the most beloved and requested truffle oil recipes. 4. Use in a fancy appetizer, such as our Crostini with Olives, White Truffle Oil, and Warm Hirten Cheese. http://castellocheeseusa.com/recipe/crostini-with-olives-white-truffle-oil-and-warm-hirten-cheese/ Want to learn more about white truffle oil? Check out our article about the white truffle oil debate:\u00a0 http://castellocheeseusa.com/what-is-white-truffle-oil/", ["how-to-use-white-truffle-oil_0"]] [40313, "Introduction: Taranka (Salted and Dried Fish). TarankaSalted and Dried fish.A common snack in Ukrainian and Russian cultures, goes great with beer.Bob: Do you like taranka?Jim: What is that?Bob: Its dried salted fish.Jim: Is it any good?Bob: It's like potato chips.*******************************For this project I used:Mesh Metal Wastebasket from BedBath&Beyond Lid for 5-Gal. Pail from HomeDepot200mm Computer Fan from MicrocenterPower supply 12v 0.5A from somewhere--------1lb smelt wild caughtsalt Step 1: Prepare a Lid. Take a lid and put on it fan which you have it can be 80mm,120mm, 140mm or 200mm like I have from your old computer.mark the hole same diameter as your fan has.cut the hole by Hobby Knife or regular knife. I glue the piece of window screen mesh to avoid fly and insect got inside. I screwed fan to lid Step 2: Prepare Power Supply and Other Inner Staff. Found the power supply AC/DC for 12v 0.5A somewhere in my garage.Soldered the connector and insulated.made three sticks from wire the 1 feet long each.prepared 4-5\" bamboo sticks from 99c store Step 3: \u0421hef Work. Bought in local store fish, in my case I used smeltwash it, then put in any pan sprinkled with salt and put pan to refrigerator for 12-18 hours.Next day took the fish , sticks and then I make all salted fish strung on sticks.To hang out the window for one day.It is delicious, and because of blue lights on fan in night time it looks like small UFO come to visit you.))) Have Fan!", ["taranka-salted-and-dried-fish_0", "taranka-salted-and-dried-fish_1", "taranka-salted-and-dried-fish_2", "taranka-salted-and-dried-fish_3"]] [40314, "Introduction: EASY TUNA FRITTERS. Loved cooking and creating since I was a kid so here is my first cooking tutorial for you to enjoy!These are tasty, quick and easy to make fritters. Perfect for a snack or added to a plate of salad or hot vegetables as a meal Step 1: INGREDIENTS:. 3 fresh eggs1 tin flavored tuna - my fave is sweet chili or tomato and basil1/2 cup chopped parsley6 heaped tablespoons \"My Baking Mix\" (add more if needed)METHODBreak the eggs into a bowl along with the parsley, tuna and \"My Baking Mix\" Lightly whisk until combined Add more \"My Baking Mix\" if batter is a bit thin. You want it to be a 'drop' consistency that will not spread in the pan Add a little fresh ground black pepper if desired for more flavorTo make a bigger batch use a larger tin of tuna and add a 1/2 cup of tinned or cooked corn kernels to the batter along with a little of the liquid Step 2: \"MY BAKING MIX\". INGREDIENTS4 1/4 C plain flour 1/4 C baking powder 113g (4oz) butter - room temperature METHODCut butter into cubes. Put all ingredients into a food processor and pulse until butter is blended. Place in a lidded container and store in refrigerator - keeps well for up to 4 weeksN.B. Allow to come to room temperature before use or sift if cold. My Baking Mix can be used for fritters, scones, pancakes, pikelets and fruit crumbles Use 1tablespoon per 3 eggs to help set a quiche Step 3: FRYING THE FRITTERS:. Allow your non stick pan to become hot. Add rice bran oil to cover the surface - this oil does not smoke at high heat, add flavor or taste greasy Using a tablespoon or small scoop, drop the measured mixture gently into the shimmering oil - I usually do a large tablespoon per fritter Step 4: COOK OTHER SIDE:. Turn when bubbles start to appear on the top, don't wait too long as they will be too browned Step 5: KEEP COOKED FRITTERS WARM:. As each batch is cooked remove from pan and lay on a paper towel to drain any excess oil Keep in a warmed oven or drawer Step 6: SERVE:. Make a bed of green salad to lay the fritters onto as shown in the photo and serveThese are also delicious with green beans and creamy mashed carrot & potato with a dash of herb and garlic salt and a little sweet chili sauce on the sideAs a party snack - Try making them smaller and arrange on a dinner plate with a small bowl in the center of sweet chili sauce mixed with a little mayo as a dip.", ["easy-tuna-fritters_0", "easy-tuna-fritters_1", "easy-tuna-fritters_2", "easy-tuna-fritters_3", "easy-tuna-fritters_4", "easy-tuna-fritters_5", "easy-tuna-fritters_6"]] [40315, "Introduction: Spicy Puffed Rice - a Gluten Free Healthy Snack. Being living in a tropical country, its very common to expect unpredictable climate. Yes especially this year, the climate is really horrible. Hot sunny in the morning whereas in the night its pretty chill & cold. But today in the evening, despite of hot sun, suddenly started pouring heavy rain. I being chat lover, (Infact craving for chat items from last sunday since we had yummy delicious dinner in Sankaranthi Restaurant) was very tempted to eat something spicy& tangy. Added to that my MIL send me some green mangoes from her garden.I am bit tempted and thinking what recipe I can prepare in Jiffy.I called my friend and she suggested this quick chat recipe. Yes its the famous \" Kaara pori\". I felt very refreshed as we shared some old memories of beach chatting with our school friends. Hmm.. Its very common in Indian beaches selling Kaara pori aka Masala pori, whereas here am totally missing this pori & my friends. With all nice memories wholeheartedly, I prepared this recipe. I dedicate to all my friends who get remind of their beach chatting. Lets go for this quick recipe. Step 1: Information About the Ingredients Needed :. Puffed rice :Puffed rice is a type of puffed grain made from rice; usually made by heating rice kernels under high pressure in the presence of steam, though the method of manufacture varies widely.Puffed rice is used in breakfast cereals, snack foods like puffed rice cakes, and is also a popular street food in some parts of the world. It is an ingredient of bhel puri, a popular Indian chaat (snack). It is also used in temples and gurdwaras as prasad (an offering).Pori is offered to Hindu gods and goddesses in all poojas in the South Indian states of Kerala and Tamil Nadu. Pilgrims of Sabarimala often pack puffed rice in their Irumudikettu along with jaggery meant to be offered to Lord Ayyappan. Tamil saints say that Lord Ganesh loves pori, so it should be offered to him without fail. Pori (Puffed Rice) has been mentioned in various Tamil literatures as an offering to Hindu deities. Offerings of pori and jaggery made to Vinayagar (Lord Ganesh) are mentioned in the Tiruppugazh, a 15th-century anthology of Tamil religious songs, written by Tamil poet Arunagirinathar.\nPori production has been the main family business for centuries among many villages around Namakkal, Avinashi in Tamil Nadu.\nIn Telangana, as a snack typically given to children, puffed rice or bongulu is made into ball with jaggery syrup or bellam pakam. Jhal Mudhi (Puffed rice) of Baripada \nMudhi is a staple food of people of Odisha.[1] northern Odisha, especially Baripada, Mayurbhanj district is significant for the production of Mudhi, where throughout the state it is eaten in breakfast.[2] NGOs have taken forward initiatives to engage village women of northern Odisha for producing Mudhi.[3]Intellectual property rights (IPR) Cell of Orissa University of Agriculture and Technology (OUAT) has decided to bring out Geographical indication (GI)registration of Mudhi.[4]\nA traditional puffed rice called muri (sometimes spelled mouri) is made by heating rice in a sand-filled oven. Muri is to rice as popcorn is to corn. The processing involved makes rice less perishable. Mandakki is a staple food in many parts of Rayalaseema, North Karnataka, Odisha, West Bengal andBangladesh. Jhalmuri or Masalemandakki is a very popular preparation made from mandakki (muri).[5]\nPuffed rice is referred to as mur-mure in some parts of India. In many parts of Rayalaseema, North Karnataka uggani along with Menasinakaayi Bajji (Chilli Bajjis) are popular. In Karnataka, Mandakki Usli made from mandakki is also famous. In Mithila area, \"murhi\" is had with \"kachari\"-fried potato/onion chops, fried fish or with mutton curry. \"Jhal-murhi\" and \"Murhi-Bhuja\" are also very popular snacks in this area. In Madhya Pradesh, this is referred to as Parmal and its very often eaten with Sev as a snack and also used in Bhel. (Source : Wikepedia).Chat Masala :This spice powder is a combination of corriander seeds powder, cumin powder, cloves, cinnamon & black pepper powder. My mom used to prepare this powder and keep it at fridge.So whenever we want we can use. But here I used ready made mix. I showed the picture that I used. Step 2: Ingredients :. Puffed rice (Pori) - 1 cupPeanuts - 1/4 cup\nOnion- 1/2 cup (Finely chopped)\nTomato - 1 (Finely chopped)\nGarlic - 2 cloves (Crushed)\nCarrot - 1/4 cup (Finely chopped)\nMore milagai (Buttermilk chilli) - 1\nGreen mango- 1/4 cup (Finely chopped)\nLemon - 1\nRed chilli powder - 1/4tsp\nTurmeric powder - 1/4 tsp\nChat Masala - 1/4 tsp\nCurry leaves - 1 spring\nOil - 1 tbsp\nsalt to tasteI enclosed the picture of puffed rice for reference. For more information about puffed rice please check the following link :http://en.wikipedia.org/wiki/Puffed_rice Step 3: Method :. In a pan, add oil followed by adding peanuts. Fry till it become crispy.(Be careful not to burn it). Keep it aside. In the same pan, add crushed garlic & curry leaves. Saute it for 2 mins. Now add more milagai, turmeric powder & red chilli powder and mix it well. Keep this masala aside. In the mean time, get ready with onions, mango, carrot & tomato. Chop them finely. In a wide bowl, mix chopped onion, mango, carrot & tomato. Add the fried masala (Mentioned above) and roasted peanuts. Mix it well. Now add puffed rice or pori and mix it gently. Add chat masala and desired salt. Finally squeeze lemon to the mixture and serve. The amount of lemon should balance the chilli and chat masala taste. Check for salt, spicy and tangy. The perfect flavour of crushed garlic together with richness of masalas will take you to beach virtually. Enjoy spicy masala pori. \nNote : Squeeze lemon only before serving. Else pori becomes gooey. The masala powders can be add more or less depends on taste.", ["spicy-puffed-rice-a-gluten-free-healthy-snack_0", "spicy-puffed-rice-a-gluten-free-healthy-snack_1", "spicy-puffed-rice-a-gluten-free-healthy-snack_2", "spicy-puffed-rice-a-gluten-free-healthy-snack_3"]] [40316, "Introduction: How to Cook Bacon in the Oven. Cooking your bacon in the oven is the most efficient way to cook it as far as I'm concerned. Using your oven makes cooking bacon for a crowd nice and easy and frees up your stovetop for all the other breakfast foods you're undoubtably wanting to stuff your face with. :DAnd the best part? The bacon comes out nicely cooked every time and the trays clean up easily.Read on to learn how to cook perfect bacon in the oven. P.S. Lots of commenters are recommending cooking it at a lower temp. I have never ever had smoke or god forbid, FIRE, happen when cooking these at 400 F, but if you skip the parchment paper there's a chance - you don't want the bacon directly on the hot sheet pan. Use your best judgement if your oven runs hot. :) Step 1: What You'll Need:. a rimmed baking sheetparchment paperbaconan oven set to 400 FAnd that's it! Dead simple. Step 2: Lay Out the Bacon. Lay the bacon down on the parchment paper so none of the pieces are overlapping. If you overlap them, they won't crisp up as well. Step 3: Bake!. Bake for 15-20 minutes at 400 F or until it's as crispy as you like! Don't flip it, just let it hang out.If you're doing multiple trays of bacon, switch the racks they're on halfway through.The first photo is the bacon 8 minutes in - the second is the finished bacon after 16 minutes. :) Step 4: Drain & Serve. Once it's done, shake off the excess fat and drain on paper towels.For extra credit, strain the drippings and store them in your fridge. :D", ["how-to-cook-bacon-in-the-oven_0", "how-to-cook-bacon-in-the-oven_1", "how-to-cook-bacon-in-the-oven_2", "how-to-cook-bacon-in-the-oven_3", "how-to-cook-bacon-in-the-oven_4"]] [40317, "Introduction: DIY Edible Terrarium. This is my take on a classic terrarium. This one is EDIBLE - made from oreos and candy! If you enjoy the video, please give it a like and SUBSCRIBE to the channel to get notified whenever I post a new video! Step 1: Watch Video!. ", ["diy-edible-terrarium_0"]] [40318, "Introduction: Green Onion & Chive Corn Fritters. I was looking to try something new for breakfast. Sometimes you just get tired of the same old thing. Since my taste buds were craving something a little sweet and savory I decide to give corn fritters a try. Boy oh boy, these were some kind of good. The flavors took me back in time to my childhood. Back to when my parents would take my brother and I, to Chesapeake Bay Seafood House. They served the best seafood and hush puppies and these fritters were very reminiscent of those delicious hush puppies.Let\u2019s get started so you can taste for yourself\u2026\u2026. Step 1: Ingredients . Ingredients3 Tablespoons avocado oil (or oil of choice)1 cup organic medium ground yellow corn meal1/2 cup organic amaranth flour (all purpose will work also)1 Tablespoons baking powder1/4 cup unsweetened applesauce4 Tablespoons organic cane sugar1/2 teaspoon sea salt1 cup organic non-dairy milk of your choice2 teaspoon organic white distilled vinegar1/4 cup organic corn1/4 cup organic green onion1/4 cup organic green chives Step 2: Method. MethodPlace the dry ingredients in a bowl and whisk together.Add the vinegar to your non-dairy milk and mix.Add the oil, non-dairy milk mixture and applesauce to your dry ingredients and stir to combine. Next, add the corn, green onion, and chives a mix to evenly distribute. Let the batter sit for 2-3 minutes so that the batter puffs up from the baking powder.Place some oil in a frying pan and heat over medium heat. Once the oil heats, spoon 1/4 cup of batter into the pan.Cook the fritters for about 3-5 minutes on each side. It\u2019s time to flip them when the edges look done and there are some bubbles in the middle. Repeat until all the batter is gone.Now it's time to enjoy your labor of love. For more recipe's feel free to visit my blog and say hello!", ["green-onion-chive-corn-fritters_0", "green-onion-chive-corn-fritters_1", "green-onion-chive-corn-fritters_2"]] [40319, "Introduction: Magic Choco-Flan / Chocolate Cake and Flan. Easy two layer cake, one part cake other part flan. Both pieces are baked together, they magically separate creating two delicious layers. Great way to super charge a chocolate cake out of a box. Step 1: Cooking Utensils / Ingridents . UtensilsGlass baking pan Bundt panMixer - you could hand mixMeasuring cupAluminum foilBlender IngridentsFavorite chocolate cake box mixEggsWhole milkCondensed milkCaramelVegetable oilNone stick spray Step 2: Mixing Ingridents. CakeForget the instructions on the cake box. All you will need is the cake mix, 1/2 cup vegetable oil, 3 eggs and one cup water. Place all in a mixing bowl and blend with the mixer until you achieve a smooth batter.FlanTime to get out the blender. I like to use a blender because it produces a smoother texture with half the effort of a hand mixer. Place 14 oz condensed milk, 4 eggs and 1 cup on milk in the blender. Blend for about a minute, the batter should be runny, slightly thicker than milk. Step 3: Layering . Caramel layerSpray your bundt pan with a none stick cooking spray. Cover the bottom of the bundt pan with the caramel, I use about a quarter of the little jar of caramel in the picture. If you are a caramel lover go nuts!CakePour the cake batter in next, nothing special right on top of the caramel.FlanPour the flan mixture on to the cake batter, it will blend into the batter, don't worry. Try to pour it evenly around the bundt pan. Step 4: Baking. Cover the top of the bundt pan with aluminum foil. Place the bundt pan in the glass baking tray. Fill the baking tray with an inch of hot water. Have the oven preheated to 350 degrees. Bake the cake for an 1hr 5min on the middle rack, or until a tooth pick comes out without goop.Remove aluminum foil and allow to cool for at least an hour. Step 5: Serving. After cooling, place a large plate over the top of the bundt pan. Cross you fingers, place pressure on the plate and the bottom of the bunt pan and give it the old flipper'ru! You will end up with results like the picture. Place the cake in the fridge and serve cold. Step 6: Conclusion. This is an awesome desert, very rich and creamy, way better than a plane old box mix. Let everyone think you slaved in the kitchen creating this beast of a cake. By the way, it keeps great in the fridge. Thanks for showing interest!VivianaIf you give this a try, which I hope you do, please let me know what you think/taste!", ["magic-choco-flan-chocolate-cake-and-flan_0", "magic-choco-flan-chocolate-cake-and-flan_1", "magic-choco-flan-chocolate-cake-and-flan_2", "magic-choco-flan-chocolate-cake-and-flan_3", "magic-choco-flan-chocolate-cake-and-flan_4", "magic-choco-flan-chocolate-cake-and-flan_5", "magic-choco-flan-chocolate-cake-and-flan_6"]] [40320, "Introduction: How to Make a Frappuccino Without a Blender. The other day I was trying to think of how I could make a frappuccino at work without a blender. I was thinking about my options and remember the Slush Mug. I've never had one before, but always wanted to try one. So, I decided to go for it and buy one to see if it would work and it did!Now, this won't magically make you a frozen frappuccino. It takes time for it to work (roughly 23 minutes to get the desired consistency), but you get great results. It's especially good because you are guaranteed to not have big chunks of ice in your drink. I think it works out pretty good especially since I want to use it at work so I won't just be there drinking it. So it can freeze while I'm sitting there working.*This cup actually contains 2 slush mugs worth of drink. Step 1: Supplies. You are going to need your slush cup and the ingredients for your drink for this project. One option is to go with this Vanilla Frappuccino recipe.Below I'm going to give the basics of making up your own Frappuccino with whatever syrup flavors you want. All you really need is the proportions then you can try out different syrup combinations. Also, the slushie cup is only going to hold about a cup or so of liquid. So you can scale down for one serving, or make multiple servings ahead of time and use it as you need it (this is a good method as the mix will always be nice and cold and ready to go in the slush mug).Drink Ingredients:6c Milk - My slush mug suggests you use Skim Milk, but I've had success with 2%. I would stay away from whole or anything thicker.1/2c - 1c Strong Coffee (I only used 1 cup because I'm not a huge fan of coffee flavor, but if you like it, go ahead and add more in)24 tbsp of Syrups + Simple Syrup (I'm going to keep this in tablespoons so that you can easily do different combinations) | I did 12tbsp Caramel Syrup and 12tbsp simple syrup - use less or more if you prefer, I like things sweeter.Rough Estimate of Single Serving:3/4c of Milk + Strong coffee (I would say to just put them together in a measuring cup to get an idea of how much of each)2tbsp Caramel Syrup (or syrup of choice)1-2tbsp Simple SyrupSupplies:Freezer (duh) Slush Mug* Reusable StrawsSpoon for stirring* This is what I used, but there are other products you can consider. I looked around before I decided what product to buy. Step 2: Preparation. To get started, you need to freeze your slush mug core. The product directions suggest you let it freeze for 6-12 hours in the coldest part of the freezer. I don't know what part is technically the coldest, but it would be best to keep it as far from the door as you can.Mix up your drink. It is good to do this ahead of time as you can then have enough for multiple drinks and they suggest you have the drink cold when you put it in the mug. By having it premixed there is no delay with mixing; you just take it out of the fridge and pour it in the mug.Drink Ingredients:6c Milk - My slush mug suggests you use Skim Milk, but I've had success with 2%. I would stay away from whole or anything thicker.1/2c - 1c Strong Coffee (I only used 1 cup because I'm not a huge fan of coffee flavor, but if you like it, go ahead and add more in)24 tbsp of Syrups + Simple Syrups (I'm going to keep this in tablespoons so that you can easily do different combinations) | I did 12tbsp (3/4c) Caramel Syrup and 12tbsp (3/4c) simple syrup - use less or more if you prefer, I like things sweeter. Step 3: Use Your Slush Mug. You should stir the drink every few minutes or so. I think it's mostly important that you scrape down any frozen drink that is sticking to the inside of the cup. You want to make sure it is all staying mixed and slushie.Keep bringing the frozen mixture from the bottom of the glass to the top and let the liquid go down to the bottom as much as you can as it appears to freeze more from the bottom up.2:00 - Still all liquid5:30 - Some frozen to scrape from the side of the cup8:00 - Same13-14:00 - Started to be more slushie18:00 - Little more slushie23:00 - More slush27:00 - More slush30:00 - About as slushie as it is going to get. Pretty much all slush at this point. Step 4: Enjoy. You can choose to drink it out of the Slush Mug or in another cup. The product suggests you take it out so you can refreeze the core right away so it will be ready for next time. I noticed that when I drank it right from the mug, it continued to keep refreezing it, so it actually never melted (or at least never melted by the time I finished it). So to play it safe, just leave it right in the mug. If you wanna be fancy, put it in another cup. Also, if you leave it in the slush mug, you'll probably have to scrap the sides from time to time since it will keep freezing. I just used my straw.", ["how-to-make-a-frappuccino-without-a-blender_0", "how-to-make-a-frappuccino-without-a-blender_1", "how-to-make-a-frappuccino-without-a-blender_2", "how-to-make-a-frappuccino-without-a-blender_3", "how-to-make-a-frappuccino-without-a-blender_4"]] [40321, "Introduction: Turkey Picnic Pies. This recipe is great for using leftover Turkey or Chicken to make absolutely yummy, tastebud wowing pies. \u00a0Because I usually do these pies in a muffin tin, they are great for single servings to each person, and also for taking to work (or on a picnic!) and eating cold! \u00a0The recipe can also be made in a normal pie dish (about 9 inch) the filling amounts don't change! \u00a0Easy as!\nThis evening I made the pie and we had roast\u00a0potatoes, roasted sweet potato/kumara and brocolli and a bit of gravy! \u00a0Yummo!\nIt is also absolutely really yummy on a summer day with a fresh green salad! Step 1: Ingredients. 2 sheets of thawed puff pastry (I use Pepperidge Farm)\nFilling\n1 pound of\u00a0shredded/chopped\u00a0cooked turkey**\n1 tablespoon of butter\n2/3 cup of chopped mushrooms\n2/3 cup of chopped celery\n1/2 a chopped onion\n2/3 cup frozen peas and carrots\nSauce\n2 tablespoons of butter\n2 tablespoons flour\n3/4 cup of chicken stock\n1/4 of cream (or half and half)\n1 rounded tablespoon of Dijon Mustard\n2 tablespoons of fresh thyme\nsalt and pepper to taste\nMakes six Texas muffin sized pies or one 9 inch pie\n** I used leftover roast turkey from Thanksgiving dinner. You may also poach chicken or turkey breast in water with a dried bay leaf and half an onion, remove the meat from the saucepan and cut or shred with a fork. Step 2: Method - Filling. Preheat oven to 425F\nIn a skillet on medium heat add a tablespoon of butter and brown the chopped mushrooms for 5 mins, then add the chopped 1/2 onion and the chopped celery and cook until soft.\nAdd salt and pepper to taste then add the peas and carrots and cook through, for about 2-3 minutes.\nAdd the vegetables to the bowl of turkey and put to one side. Step 3: Method - Sauce/Gravy. Do not clean the skillet, melt the remainder of the butter in the skillet over a low heat.\u00a0 Then add the flour and cook for about a minute.\nWhisk in the stock and whisk until thickened (happens very fast).\nStir/Whisk in cream and heat through.\nStir/Whisk in the Dijon, thyme and salt and pepper to taste.\nPour sauce over the turkey and vegetables and mix together. Step 4: Method - Assembly of the Pie. Either wipe with oil or with cooking oil spray, grease a texas muffin tin (6).\nRoll out the pastry sheet and cut into 6 squares.\nPut a square of pastry in each cup.\nFill the pastry cups with the filling mixture and fold the four corners of the pastry together.\nBrush the top with an egg wash.\nCook for about 30 mins or until the top is golden and the filling is bubbling!\nLet pies sit for five minutes before serving. Step 5: Serve. Serve with winter veges or a summer salad!\u00a0 Yummo!", ["turkey-picnic-pies_0", "turkey-picnic-pies_1", "turkey-picnic-pies_2", "turkey-picnic-pies_3", "turkey-picnic-pies_4", "turkey-picnic-pies_5"]] [40322, "Introduction: Easy Shepherd\u2019s Pie Recipe. Shepherd\u2019s pie is a perfect family dish and super easy to make! This hearty meat pie topped with mashed potatoes is a real comfort food!Read more ...Enjoy our easy recipes!Visit our website: www.happyfoodstube.comSo lets get cooking! Step 1: Ingredients:. 500 g (1 lb) Lamb Mince900 g (2 lb) Potatoes200 g (0.44 lb) Peas1 Large Onion500 ml (17 fl oz) Beef Stock100 g (3.5 oz) Butter2-3 Carrots4 Tablespoons Tomato Puree5 Tablespoons Worcestershire SauceSalt & Pepper to Taste120 ml -240 ml (\u00bd cup-1 cup) MilkSunflower Oil Step 2: Directions:. 1. In a large frying pan, heat up a few tablespoons of oil. Saut\u00e9 onion & carrots for 5 minutes before adding minced meat. Break up the meat and cook for about 5 minutes. Add beef stock, tomato puree, peas and Worcestershire sauce. Season with salt and black pepper. Reduce the heat to low-medium and simmer for 35 mins. Taste it. Add more seasoning, if needed. Now you can turn the heat off.2. Transfer the meat mix in an oven-proof dish (and individual ramekin dishes, if using) and top with mashed potatoes. Spread evenly. You can also use a piping bag to pipe the mash over the meat to make it look fancier.3. Bake in a preheated oven at 200\u00b0C/400\u00b0F for 20 minutes or until the mash turns golden brown.4. Enjoy! Step 3: Subscibe/Follow Us to Get the Latest Updates:. \u25ba Website: www.happyfoodstube.com\u25ba Youtube: www.youtube.com/happyfoodstube\u25ba Google+: https://plus.google.com/+happyfoodstube\u25ba Facebook: https://www.facebook.com/happyfoodstube\u25ba Instagram: http://instagram.com/happyfoodstube\u25ba Pinterest: https://www.pinterest.com/happyfoodstube\u25ba Twitter: https://twitter.com/happyfoodstube", ["easy-shepherds-pie-recipe_0", "easy-shepherds-pie-recipe_1", "easy-shepherds-pie-recipe_2", "easy-shepherds-pie-recipe_3"]] [40323, "Introduction: SHREDDED PORK BELLY TACOS. Occasionally, I get a serious hankering for a street style taco. Usually, when that happens, I'll go with shredded beef or chicken, or even spicy tilapia. When I saw pork belly on sale at the local supermarket, however, I knew I wanted to try something different. Hopefully, this recipe will inspire you to try something new as well.As always, thanks for reading. Step 1: INGREDIENTS. Pork belly is a very decadent cut of meat. It is generally used to make American style bacon. Most of the recipes I found on the internet using pork belly were of the \"how to make bacon\" variety.You will need:2 lbs pork belly. (Depending on where you get it will determine the size. I got mine from the grocery butcher.)1/2 Cup brown sugar2 tsp. chili powder1/2 tsp garlic powder1/2 tsp onion powder1/2 tsp cumin1/4 tsp ground all-spice1.5 tsp sea salt-For this recipe, I procured a 4 lbs belly. However, since I didn't want to use it all for this recipe, I set aside half of it to make bacon.- Step 2: PREP. Combine your spices in a bowl and set aside. As my belly came with skin, I chose to leave it on and make a series of diamond slashes in it to allow the spices to soak in. I placed the meat on a wire rack in a roasting pan and rubbed the spices on heavily. -I placed the remaining spice rub in a bag to use for my bacon-I placed the pan in the fridge for an hour, then heated my oven to 500 degrees Fahrenheit. Step 3: BAKE. I placed the pan in the oven initially for 10 minutes. This allowed the spice mix to melt a little and let the fat and skin on the top crisp slightly. I removed it from the oven and reduced the heat to 220 degrees Fahrenheit.When the oven had cooled slightly, I added 1.5 Cups of water to the bottom of the pan and placed it back in the oven for 90 minutes.After 90 minutes, the internal temperature reached 160 degrees Fahrenheit. I wanted the temperature to hover around this point for as long as possible for collagen in the connective tissues to break down, so I lowered the oven to 195 degrees Fahrenheit and placed the belly back in the oven for another 90 minutes. I also added another 1.5 cups of water to the pan.Now it was time to render the fat a bit. I raised the temperature up to 350 degrees Fahrenheit and removed the rack. I wanted it to braise in it's liquid. After 30 minutes, I flipped the belly skin down and added 2 cups of water and 1 cup of cider vinegar. After that, back into the oven for another 60 minutes. Step 4: REST and SHRED. I removed it from the oven and allow it to rest for 20 minutes. I cut off the skin and the fat cap then I shredded that sucker. I ended up with 3/4 lbs of tender, succulent shredded pork belly. Instead of wasting the skin and fat cap, I decided to make chicharones (also known as lardons) I simply fried the skin pieces in fat until they started popping like pig popcorn. These can be either eaten like they are or added to beans/soups to add flavor. Step 5: SERVE IT UP. I heated up some corn tortillas in an iron skillet and loaded them down with the shredded pork belly, shredded cabbage and lettuce, onions, and tomatoes. With a dash of fresh lime they were delicious! I made another couple of tacos with the shredded cabbage and lettuce, Sriracha, and shredded cheese as well. They were so good I didn't even get to take pictures before they were eaten.I think the pork belly was a success. If you decide to try this for yourself, please tell me how it turned out. Have a great day!", ["shredded-pork-belly-tacos_0", "shredded-pork-belly-tacos_1", "shredded-pork-belly-tacos_2", "shredded-pork-belly-tacos_3", "shredded-pork-belly-tacos_4", "shredded-pork-belly-tacos_5"]] [40324, "Introduction: Paleo Pumpkin Mug Muffin. These are a really quick and easy breakfast. Gluten free and paleo approved! Step 1: Ingredients. 2 tbsp coconut flour1/4 tsp baking powder (or 1/4 tsp baking soda & pinch of salt)1 tsp stevia or preferred sweetener to taste1 tsp cinnamon or pumpkin pie spiceChocolate chips (optional)1 egg2 tbsp pureed pumpkin or canned pumpkin2 tbsp almond or coconut milk1tsp-1tbsp coconut oil (optional) Step 2: How to Make It. Mix the dry ingredients in your mugAdd the wet ingredients and coconut oil if usingMix everything with a fork until well blended. If you don't blend enough you will have chunks of scrambled egg in your muffin.Place your mug in the microwave for 2 1/2 minutesLet cool in the mug for 1 minuteUse a butter knife to loosen the muffin from the sides of the mugTurn mug upside down over your plate and slightly shake the mug to get the muffin outTop with butter if you wish", ["paleo-pumpkin-mug-muffin_0", "paleo-pumpkin-mug-muffin_2"]] [40325, "Introduction: Ham and Broccoli Quiche. \nThis is one of my favorite dishes to make on a Sunday afternoon. We serve it with a garden salad or fresh fruit. I plan on taking one to my mother in law's house for Mother's day brunch this year! It is pretty simple-follow the basic quiche ratios, add ham and broccoli. I also like to add mild cheddar cheese (sharp cheddar doesn't melt as well).\nIngredients:\n1 frozen pie crust shell, thawed\n1 cup leftover broccoli, chopped into bite size pieces\n1 cup ham, cooked and diced\n5 large eggs\n1/4 cup milk (I used 1%)\n1/4 teaspoon mustard\n1/2 teaspoon dried minced Garlic\n1/2 teaspoon dried chopped onion flakes\n1/4 teaspoon paprika\n1/4 teaspoon parsley (optional)\n1 cup shredded mild Cheddar cheese\nPre-heat oven to 375\u00b0.\nPrick the bottom of the thawed crust with a fork. Bake crust for 10 minutes. Remove from oven.\nDice your ham and broccoli. Saute the ham in a small\u00a0 pan. This removes the excess moisture, and will keep your quiche from becoming soggy. Sprinkle your ham in the bottom of the pie crust.\nBeat the eggs and milk until slightly frothy. Mix in the mustard,garlic,onion flakes,paprika and parsley(optional). Salt and pepper to taste. [I choose to not use any salt, since there is plenty of salt in cheese.]\nPour egg mix into the baked pie crust.\nSprinkle broccoli and cheese (optional) over egg mixture.\nBake at 375\u00b0 for about 30 minutes, or until quiche filling is set and top is ever so slightly browned.\nHINT: tap your quiche. If it bounces back at you, its perfect!", ["ham-and-broccoli-quiche_0"]] [40326, "Introduction: Rainbow Cupcakes. In my Instructable, I will show you how to make rainbow cupcakes. Rainbow cupcakes are not as difficult as they seem, they are very simple to make. This Instructable is 5 easy steps on how to make Rainbow Cupcakes. Step 1: . First: You gather your ingredients. The ingredients you need are: 1 package of white cake mix (regular size), 1-1/2 cups (12 ounces) of lemon lime soda, neon food coloring, 1 can (16 ounces) of vanilla frosting, and sprinkles (optional). Once you have gathered all your ingredients, you can move on to the next steps.\u00a0 Step 2: . Second: You combine the cake mix and lemon-lime soda. Beat on low speed for 30 seconds or until all the cake batter is mixed. The batter will look and feel weird, but that's how the lemon-lime soda makes it look/feel so\u00a0don't\u00a0worry,\u00a0you're\u00a0doing it right so far. :) Step 3: . Third: Divide the batter among bowls. The amount of bowls you need depends on how much batter you have, which in this case I needed 4. After they are divided equally, add a few drops of food coloring to each bowl; stir until there is no more white cake batter and all the food coloring is evenly mixed. Step 4: . Fourth: Drop a spoonful of one color of batter into each of 18 paper-lined muffin cups. If there is batter\u00a0remaining after you have put 1 spoonful in each muffin cup, continue putting a spoonful till all the cake batter is gone or the muffin cup is two-thirds full. Step 5: . Fifth: Once all the batter is gone and evenly divided among the muffin cups, bake them at 350 degrees for 18-20 minutes or until a toothpick inserted near the center comes out clean. Let the cupcakes cool for about 10 minutes before removing them from the pan, then put them on a wire rack to cool completely. Once they are cooled, frost tops and decorate with sprinkles. The sprinkles are optional. Enjoy! :)", ["rainbow-cupcakes-1_0", "rainbow-cupcakes-1_1", "rainbow-cupcakes-1_2", "rainbow-cupcakes-1_3", "rainbow-cupcakes-1_4", "rainbow-cupcakes-1_5"]] [40327, "Introduction: The Holy Hand Grenade of Antioch Cake. Who doesn't like the Holy Hand Grenade of Antioch1 and what better form than in a cake?\u00a0 But before we get baking let us say together a reading from the Book of Armaments:\nThen did he raise on high the Holy Hand Grenade of Antioch, saying, \"Bless this, O Lord, that with it thou mayst blow thine enemies to tiny bits, in thy mercy.\" And the people did rejoice and did feast upon the lambs and toads and tree-sloths and fruit-bats and orangutans and breakfast cereals ... Now did the Lord say, \"First thou pullest the Holy Pin. Then thou must count to three. Three shall be the number of the counting and the number of the counting shall be three. Four shalt thou not count, neither shalt thou count two, excepting that thou then proceedeth to three. Five is right out. Once the number three, being the number of the counting, be reached, then lobbest thou the Holy Hand Grenade in the direction of thine foe, who, being naughty in my sight, shall snuff it.\"\nRight then, let's make a Holy Hand Grenade of Antioch Cake!1 You know, from Monty Python and the Holy Grail. Step 1: Supplies and Ingredients. You're going to need the following supplies:\nHalf Sheet Pan\u00a0 (I used this one )\nBall Pan (I used this one )\nCross Candy Mold (I used this one )\nRolling Pin to rolll the fondant with\nEnough cake batter for the above pans.\u00a0 I used mixes and used four boxes of Duncan Hines Yellow Cake mix made according to the box except for using only tablespoon of oil per mix (it makes the cakes better suited for stacking).\nThree batches of Rice Krispies Treats\u00a0 (recipe here )\nTwo batches of Marshmallow Fondant (recipe here )\u00a0 or an equal amount of store bought fondant.\nFour Batches of your favorite buttercream recipe.\u00a0 (I used this one )\nSmall amount of Royal Icing\nCandy Melts & Yellow & Red Candy Coloring\nBrown Paste Food Coloring\nRed Paste Food Coloring\nGold Luster Dust\nSugar Pearls\nVodka\nSmall Paint Brush (that's never been used for painting)\nCake Board\nYou should be able to get everything you need between your local grocery and craft store. Step 2: Covering the Cake Board. I used a 13 x 18 inch piece of plywood for my cake board.\u00a0 Cover it with heavy duty foil first.\u00a0 Now roll out some of that fondant into a large enough piece to cover the board.\u00a0 I used about half a batch of marshmallow fondant.\u00a0 I also got fancy and marbled some brown into it first, but as it turned out did not need to.\u00a0 Trim the fondant to fit the board with a pizza cutter or other sharp instrument. Step 3: Woodgraining the Board. \nThis is waaay easier than it looks.\u00a0 Thin some brown food coloring with vodka or as I did, with lemon extract (it's 85% alcohol).\u00a0 We'll use the same technique on the sides of the box. Step 4: Make Your Cakes. Make your sheet cake and ball cakes using your favorite recipe or use 4 boxed cake mixes like I did. The sheet cake used three and the ball cake used most of one (there was a little batter left over).\u00a0 Let them cool completely, then wrap in plastic wrap and put them in the refrigerator until they're nice and firm.\u00a0 I left them in overnight. Step 5: Make the Box Pt. 1. We need a suitable presentation box for our Holy Hand Grenade, so here we go.\u00a0 Level the sheet cake and then cut it in half.\u00a0 Trim both halves to the size you want for your box bearing in mind that we're building a wall with the Rice Krispie treats around the cake and that will add to the overall dimensions.\u00a0 Cover the bottom half with some of that buttercream frosting you've prepared, stack the other half on top and frost it as well.\u00a0 Step 6: Make the Box Pt. 2. \nNow it's time for some fun with Rice Krispies treats.\u00a0 Cut up your treats and build a wall surrounding your cake.\u00a0 (You'll see from the pictures that I jumped the gun and added the red fondant to the top of the cake already but it should be done later)\u00a0 If I do this again, I would cut them into smaller bricks and stick them together with royal icing for added strength.\u00a0 Build a Krispies wall all the way around the cake. Step 7: Woodgrain the Box. \nJust like with the board we'll cover the Krispies with fondant, put a thin coat of buttercream on the Krispies to help the fondant stick.\u00a0 Get out your brown food coloring and alcohol again and paint the fondant as you did with the board.\u00a0 (This is why I should have waited on the red fondant, it got sprayed with some of the brown food coloring). Step 8: Cover the Inside of the Box. \nNow is when you should roll out a piece of red fondant large enough to cover the inside of the box.\u00a0 The Holy Hand Grenade needs a comfortable bed doesn't it? Step 9: Prepare the Holy Hand Grenade. Take one half of your ball cake and level the bottom so that it will have a nice flat surface to rest on.\u00a0 Place it on top of the cake and use it as a template to cut a hole in the red fondant.\u00a0 Save that red fondant piece to use to cut a piece of cardboard from a cake round, we'll use the cardboard later as a base for the Holy Hand Grenade to rest. Step 10: Cover the Holy Hand Grenade. \nRoll out a piece of gold colored fondant (tint with 10 drops of yellow to 1 drop of red) and cover the ball cake.\u00a0 It may bunch up a little at the bottom, that's OK because we're going to cover that up later.\u00a0 Now get out your alcohol again and some gold luster dust.\u00a0 Mix a tiny bit of alcohol with some luster dust and paint your Holy Hand Grenade a lovely shade of gold.\u00a0 You may have noticed that the Holy Hand Grenade looks a little lumpy, that's OK too, the original looked suspiciously like it was made from a coconut. Step 11: Decorate the Holy Hand Grenade. Roll out\u00a0 some white fondant.\u00a0 Cut strips to decorate the Holy Hand Grenade as shown.\u00a0 You can cut it with a pizza cutter or a fondant cutter that gives you a ruffled edge.\u00a0 You may need to wet the back of the fondant for it to stick be careful though, a little water goes a long way.\u00a0 Now cut a small circle to cover the joints at the top of the Holy Hand Grenade.\u00a0 For an extra flourish attach sugar pearls to the white ribbon with royal icing. Step 12: Make the Holy Pin. \nEvery hand grenade needs a pin.\u00a0 Get out your cross candy mold and candy melts. I used yellow melts and added one drop of red.\u00a0 Melt the candy melts and fill your molds.\u00a0 We're making two crosses that we will stick to each other.\u00a0 After they have set, remove from the molds and whittle out a small trench at the bottom of each cross so that a lollipop stick or skewer or whatever you are going to use to stick it in the cake can fit into.\u00a0 Use a little melted candy as glue and you have your Holy firing pin.\u00a0 Now, get out your alcohol and gold luster dust again and paint your cross gold.\u00a0 We are now ready to arm the Holy Hand Grenade. Step 13: Assemble the Holy Hand Grenade. \nNow is the time to assemble your weapon of mass cake destruction.\u00a0 Spread a small amount of buttercream on the board we fitted into the red fondant earlier.\u00a0 Carefully place the Holy Hand Grenade on the board and make sure it is level.\u00a0 If not use buttercream to level it out.\u00a0 Carefully slide two bamboo skewers at an angle through the top of the Holy Hand Grenade and into the cakes beneath.\u00a0 Now, it is the moment we have all been waiting for, time to arm the Holy Hand Grenade.\u00a0 Very carefully (we don't want premature detonation) insert the Holy Pin into the Holy Hand Grenade. Step 14: Make a Nest for the Holy Hand Grenade. \nI did this in the wrong order too, learn from my mistake and add this after you've placed the Holy Hand Grenade in its box.\u00a0 Roll out some of your remaining white fondant and form into two drapes that we'll place to the left and right of the Holy Hand Grenade.\u00a0 Attach them with a little bit of water.\u00a0 Doesn't that look comfortable? Step 15: Deploy the Holy Hand Grenade of Antioch. \nNow is the time to deploy the Holy Hand Grenade of Antioch against the Killer Rabbit of Caerbannog or other suitable foe. Good luck!", ["the-holy-hand-grenade-of-antioch-cake_0", "the-holy-hand-grenade-of-antioch-cake_2", "the-holy-hand-grenade-of-antioch-cake_3", "the-holy-hand-grenade-of-antioch-cake_4", "the-holy-hand-grenade-of-antioch-cake_5", "the-holy-hand-grenade-of-antioch-cake_6", "the-holy-hand-grenade-of-antioch-cake_7", "the-holy-hand-grenade-of-antioch-cake_8", "the-holy-hand-grenade-of-antioch-cake_9", "the-holy-hand-grenade-of-antioch-cake_10", "the-holy-hand-grenade-of-antioch-cake_11", "the-holy-hand-grenade-of-antioch-cake_12", "the-holy-hand-grenade-of-antioch-cake_13", "the-holy-hand-grenade-of-antioch-cake_14", "the-holy-hand-grenade-of-antioch-cake_15"]] [40328, "Introduction: Banana Bread (With Greek Yoghurt). Banana bread is a great and healthier treat to share with your loved ones and i have added extra protein and less fat by using 0% fat free greek yoghurt instead of sour cream. This recipe is very simple and is great if you have old bananas that you do not want to throw out. The more brown and soft the better flavour you get!! Step 1: Ingredients. 1 3/4 cup Plain Flour1 Tsp Baking powder1 Tsp Bi-carbonate soda1/2 Tsp salt1/2 cup thick greek yoghurt (I use Chobani's 0%fat free greek yoghurt)1 cup mashed bananas from brown bananas (the more brown/ old the better the flavour)2 Eggs (room temperature)1 1/2 Tsp vanilla bean paste1 Cup sugar (I do 1/2 cup brown and 1/2 cup white caster sugar)112g butter room temperature Step 2: Equipment. 1 Loaf baking tinbaking paper (and a form of grease to make it stick to the pan)electric beatersspatula/scraper, mixing bowlsoven Step 3: Make the Batter. First cream the butter and sugar together until the mixture is light and fluffy. Then add the eggs one at a time, beating between each addition (this ensures even distribution of the eggs). Then add the vanilla, mashed banana and yoghurt and beat. The mixture will be very liquidy at this point. Step 4: Add Dry Ingredients. Next in a separate bowl whish in the baking powder and bi carb soda to the plain flour and make sure t is mixed evenly. Then add this to the liquid mixture in batches until it is all added and combined.Then in your loaf tin, lined wth baking paper pour in the banana bread mixture and spread the mixture evenly in the pan.Place into a preheated oven of 170 Degrees Celcius for about 1 hour (maybe check it at 50 minutes, it depends on your oven) Step 5: SERVE!!. After the banana bread has finished cooking allow it to cool for about 10-15 minutes then remove it and place it on a wire cooling rack to cool completely (Or eat it straight away when it is still warm THIS IS THE BEST!!)Other options is to place it in the toaster or oven before serving.", ["banana-bread-with-greek-yoghurt_0", "banana-bread-with-greek-yoghurt_1", "banana-bread-with-greek-yoghurt_2", "banana-bread-with-greek-yoghurt_3", "banana-bread-with-greek-yoghurt_4", "banana-bread-with-greek-yoghurt_5"]] [40329, "Introduction: Hollyhock Salad Dressing . If you know anyone who grew up before the 60's, I am sure they have seen or have made the Hollyhock flower dolls at Bar-b-ques and family picinics. I read that edible flowers were very popular during the victorian era here: http://voices.yahoo.com/edible-flowers-decorate-pl... Hollyhock flowers are edible if grown organically. I found an interesting Hollyhock salad dressing recipe that I had to try! I decided to make it sunshiine style using organic edible hollyhock flowers and by making a thicker version of the recipe. The recipe came from Cortes Island, British Colombia (Canada), It is a retreat center and can be found in the cookbook Hollyhock Cooks.I read an article that Hollyhock dolls were made as early as the 1620's but I think it is possible they were made before that. If any of you old timers have any information about Hollyhock dolls I would love to learn more about how they were used and their origin. This instructable will show you how to make Sunshiine's version of the Hollyhock salad dressing from Hollyhock Cooks. These instructions are for how to make the Hollyhock dressing ( not the salad or doll ). I will post a different instructable sharing how to do that. Lets make some dressing! Oh, I almost forgot to mention if you like this instructable please vote for it in the top right cornor when the button is up there! Thanks for your support.Caution: USE EDIBLE ORGANIC FLOWERS FOR THIS RECIPE. Step 1: Ingredients and Tools. This is what you will need:I used coconut oil you may use regular if you likeKosher saltNutritional yeast flakesApple cider vinegarI used raw vinegarSoy sauceMinced Garlic Water1 or 2 Organic edible Hollyhock flowers optionalFor the heavier dressing I added sour cr\u00e8meTools: Paper towels (for the flowers), food processor or blender,covered bowl or jar, measuring cups, cutting board, and scissors. Step 2: Measure Ingredients. The original recipe was quite a lot so I divided it into half as follows:Measure Ingredients: 1/3 Cup Raw apple cider vinegar or apple cider vinegar1/3 cup water1/3 Cup Soy sauce1-2 minced Garlic 1/2 Cup Nutritional yeast flakes1 1/8 Cup coconut oil or your choiceAdd salt to taste I used Kosher salt1 or 2 Hollyhock flowers I added some diced into the dressing and used 1 for fun~ For a thicker dressing add sour cr\u00e8me to the dressing until you like the consistency ( it is quite tasty). Step 3: Preparations . Preparations: Wash the flowers and place them into a bowl of water and put them in the refrigerator until later. Step 4: Blend. Method: Add the oil, water, vinegar, soy sauce, garlic, nutritional yeast, and salt to the food processor and blend until creamy with no lumps. Step 5: Pour Into a Pretty Jar or Dish. Method:Pour the dressing into a pretty jar or bowl.I removed the flowers from the refrigerator and dried them with a paper towel. I cut small pieces to add color to the dressing at the top ( just a sprinkle of the flower petal).If you like a thicker dressing the sour cr\u00e8me will add a slightly different flavor and texture. Just add the sour cr\u00e8me until you like the consistency. I am not sure how long the flowers will last in the dressing so I would recommend to add these to a small amount of the dressing that will be used immediately. This was so good we used it up within a day. Step 6: Sunshiine's Final Thoughts . This recipe was so delicious that I made 3 batches in two days. I made it two different ways as well as the original recipe and we liked all of them. If you use the coconut oil the dressing should set out to liquefy before it can be poured. The salad dressing should last a couple of weeks in the refrigerator. The Hollyhock dressing is a perfect condiment for any Barbeque, picinic, or family get-together. I used it in a lettuce salad, pasta salad, and mixed salad. It works as a marinade as well. I recommend printing out enough recipe copies to share with your guest because it will save you time and they will ask for it. I wish to thank all contributers for making this a great sharing place. Have a splendorous summer!sunshiine ", ["hollyhock-salad-dressing_0", "hollyhock-salad-dressing_1", "hollyhock-salad-dressing_2", "hollyhock-salad-dressing_3", "hollyhock-salad-dressing_4", "hollyhock-salad-dressing_5", "hollyhock-salad-dressing_6"]] [40330, "Introduction: Make Peruvian Punch (alcoholic). Ingredients: Egg whites, Wine (red), Brown Sugar.\nMaterials: a mixer or fork.\nAs for the measurements, it is fairly simple. 3 battered egg whites can serve up to 3 people. For 5 people you need 5 egg whites.Everything else (wine, brown sugar) depends on taste.\nInstructions:\n- Pour egg whites, into a large mixing bowl. Try not to get any yolk in the bowl.\n- Batter with a mixer or a fork until the egg whites have risen to a thick froth.\n-Pour on a couple of spoons of brown sugar, this depends on taste. I usually do two full spoons for the 3 egg whites.\n- Then continue to mix and pour in your favorite red wine. I usually use Tempranillo wine (my favorite red)\n- Then serve on a wine glass and top it with grated cinnamon.\n-Also, if you want more wine, serve yourself more. It is never too much.", ["make-peruvian-punch-alcoholic_0"]] [40331, "Introduction: C(ircumference)/d(iameter) = Pi! As Represented by My Strawberry & Lemon Curd Whole Wheat Pie. This recipe is for a strawberry and lemon curd pie with a whole wheat pate brisee.\nI used this pie to represent\u00a0Pi is equal to Circumference divided by diameter. In the picture above, the outer crust forms a C (for circumference), with a line through the middle representing its diameter (note\u00a0by the \"d\")\u00a0and a division sign.\u00a0 At the edges of the C is an equals sign which all together represents \"C/d = pi(e)\"\nEnjoy! Step 1: Make the Pate Brisee. Please Note: You'll need to make the pate brisee at least a half hour before you're ready to make your pie.\nIngredients\n1 and 1/4 cups white flour\n1 and 1/4 cups whole wheat flour\n1 stick plus 2 tbsp very cold butter (10 tbsp total)\n1/2 tsp salt\n1 tsp sugar\niced water *\n*Have a full cup of water ready with a tablespoon handy. You'll need to add at least 7 tablespoons and may need to add more depending on your flour, humidity in the air, etc.\nTo make:\nMix the flour, salt and sugar in a bowl\nCut the butter into small cubes and mix into the flour until it resembles cornmeal. There shouldn't be any big chunks of butter. I used a fork, but it might be easier to use a pastry cutter.\nGradually add water a couple spoonfuls at a time and mix until it forms a dough. It should stick, but not be too wet.\u00a0 I needed about 14 tablespoons.\nDivide the dough into two, shape into discs, and wrap in plastic wrap.\u00a0 Refridgerate for at least 30 minutes. Step 2: Get Ready to Make the Pie (or Pi). \n\tTake the Pate Brisee out of the refrigerator and preheat the oven to 425 degrees. Step 3: Make the Strawberry Filling. \n\tIngredients:\n\t2 10oz bags of frozen strawberries, thawed\n\t2-3 tbsp. of granulated sugar (depend on how sweet the strawberries are)\n\t2 tbsp of flour\n\t1 tsp vanilla extract\n\tTo make:\n\tIn a bowl,\u00a0combine strawberries, sugar, flour, and vanilla until well mixed.\u00a0\u00a0Set aside. Step 4: Assemble and Bake the Pie. You'll need:\nA pie pan\nPrepared pate brisee, that's been out of the refrigerator for a bit\nSome flour for dusting\nYour strawberry filling\n3 tbsp of lemon curd (I used jarred)\nA few tablespoons of milk and some sugar (for brushing onto the dough)\n& a cookie sheet, just in case there's some spillage in the oven\nConfectioners' Sugar, for later.\nOn a floured surface, roll out one of the crusts until it's large enough (plus a little slack) to fit in your pie pan.\u00a0\nCarefully put it in the pie pan.\nRoll out the second pie crust. (For this contest, I cut this second crust into a C, a line to represent the diameter and a division symbol, the letter d, and an equals symbol (=)).\nSpread the lemon curd evenly on top of the bottom layer of the crust.\u00a0 Top with the strawberry filling and spread until it's evenly distributed.\u00a0\nTop with second pie crust.\u00a0 Crimp the edges of the bottom and top crusts (I used a fork).\u00a0 Brush of milk and dust with granulated sugar.\u00a0 *If you're using the full second crust on top, cut a few slits to let any steam out while baking.\nPut the pie on the cookie sheet.\u00a0 Cover the edges with a few strips of foil.\u00a0 Bake for 45 minutes (rotate halfway through), remove the foil and bake for another 15.\u00a0\nLet the pie cool completely on a cooling rack and then dust with confectioners' sugar.\u00a0 (For the contest, I covered the \"exposed\" part of the pie with parchment paper and only dusted the crust with sugar). Cut, eat, and enjoy!", ["circumferencediameter-pi-as-represented-by_0", "circumferencediameter-pi-as-represented-by_1", "circumferencediameter-pi-as-represented-by_2", "circumferencediameter-pi-as-represented-by_3", "circumferencediameter-pi-as-represented-by_4"]] [40332, "Introduction: Fried Spinach Bonda - Who's Hungry. Bonda or Bajji made of Palak / Spinach helps bring a nice variety to your regular evening snacks or lunch.Served with Sauce or Chutney. This is a very easy and instant bonda recipe. It is also called as Keerai Bonda/PalakBonda which is famous as evening time snacks Step 1: Ingredients Required. Palak/Spinach Leaves \u2013 1 bunch with 20-25 leavesOnion \u2013 1 medium sizedGreen Chillies \u2013 2-3Besan or Bengal Gram Flour \u2013 1/2 to 3/4 cupCoriander Leaves - 1strigMint Leaves - 1strigRed Chilli Powder \u2013 1 tspCooking Soda \u2013 1 tspSalt ( as required )Oil (for deep fry) Step 2: Preparation. Finely chop the Onion, Green Chillies, and the Palak/Spinach leaves.Keep aside!! Step 3: Mix 'Em All. Add all the chopped vegetables, Red Chilli Powder, Cooking Soda and Salt in a flat bottom pan.Mix well. Step 4: Prepare Dough. Besan or Bengal Gram Flour is used to prepare a semi-solid dough to let you comfortably deep fry the Bonda/Bajji in oil.When preparing the dough, make sure that the Besan or Bengal Gram Flour is added incrementally (do not add in one go) making sure the final dough mixture has more vegetables than flour.Keep aside the dough for 10 minutes.High vegetable content gives a better taste to the Bonda/Bajji. **Do not add any water to the dough. The Palak/Spinach leaves and Onions themselves supply the water content required for the mixture.** Step 5: Deep Fry. Heat the Oil in a pan enough to prepare for deep-frying.Once the oil is heated up, now take a small portion of the dough in hand.Make them into a sphere shape, drop into the oil.Deep fry in low flame. Step 6: Ready to Serve. They are fried and ready to serve.Once the bonda's turn golden amber in color, remove them from the oil and place it on to paper napkins to remove excess oil.These Palak/Spinach Bonda can be served with some green chutney, coconut chutney, or with your favorite ketchup. This is so far the best combination to enjoy tea-time.That's all Foodies!! Happy Tea-Time.", ["fried-spinach-bonda-whos-hungry-1_0", "fried-spinach-bonda-whos-hungry-1_1", "fried-spinach-bonda-whos-hungry-1_2", "fried-spinach-bonda-whos-hungry-1_3", "fried-spinach-bonda-whos-hungry-1_4", "fried-spinach-bonda-whos-hungry-1_5", "fried-spinach-bonda-whos-hungry-1_6"]] [40333, "Introduction: Mini Apple Tarts. A delicious apple tart warm or cold. A while back I bought mini tart shells imagining I would be using them weekly. Well, It's been almost a year since I bought them, still unused. I decided today was the day I created something tasty with these pans! Step 1: The Dough. For the dough I mixed 1/2 cup of margarine with 1/4 cup of sugar until just mixed. I then added 1 1/2 cups of flour that had a pinch of salt, 1/2 tsp of cinnamon, a pinch of ginger and a pinch of nutmeg already sifted in. Mix your dough until just combined and no more. Wrap up your dough and put it in the fridge for about 40 minutes. Step 2: Rolling the Dough. Roll your dough out to about 1/4 inch and lay it in your tart shell pans. I used a fork to poke holes in the dough so when it baked the air bubbles could escape and leave the finished product without air bubbles. I baked these in a 400 degree oven until they were almost golden brown (8-10 minutes but keep and eye on them because my oven is kinda wonky). Pull your shells out and brush them with a thin coat of beaten egg, this will keep your shells nice and crisp once all of the wet filling is added. Put them back in the oven until everything is a light golden brown. Pull your shells out and leave them to cool. Step 3: The Filling. I cut up 3 Macintosh apples (use your favorite) roughly and put them in a pot with the juice and zest of half a lemon, 2 1/2 tablespoons of brown sugar, 1 tablespoon of margarine, 1 tsp cinnamon and 1/4 tsp of both ginger and nutmeg. I cooked this on medium heat until the apples were nice and soft. Leave this mixture to cool slightly. Step 4: Apples on Top. I took another 3 macs, cored them and sliced them up. These will be put on top to make our tart pretty. I left them soaking in water with lemon juice to help keep them from discoloring. If you were working with a firmer apple you could cook these down a bit but at the end we will be broiling these apples and I found mine softened to a good consistency like that. Step 5: Filling Your Tarts. With all of my elements slightly cooled I even divided my apple filling between all 7 tart shells. One top I tried to fan out my apples into a nice pattern but they were a little large to do what I had intended. Lay them however you would like and sprinkle with a touch of white sugar and cinnamon, then broil in the oven to just melt the sugar. I am a huge fan of pies and tarts cold but I have to admit I couldn't wait until they cooled off and they were delicious then as well :)", ["mini-apple-tarts_0", "mini-apple-tarts_1", "mini-apple-tarts_2", "mini-apple-tarts_3", "mini-apple-tarts_4", "mini-apple-tarts_5"]] [40334, "Introduction: Bacon and Corn Nuggets (plus Variations). Depending on what all you put in these, they could be an entire meal that you can pick up, and eat.\nWe used to make a batch on Sunday evening, and have with beer while watching football.\nThey can be a yummy warm vegetarian meal, or served as a side dish, or appetizer.\nThese are good left-over the next day. They aren't as crunchy as when they were first cooked, but make a really good breakfast.\nThey are GREAT to grab and go as you head out the door to work or school.\nI love corn, but have naver liked corn in other dishes.....this is the one exception! Step 1: Step 1 the Recipe and Options. I will add variations at the endINGREDIENTS\n1 box of your favorite corn muffin mix. I used JIFFY because it's readily available (at least in the US) and is VERY inexpensive.\n1 C frozen corn thawed (fresh may be used)\n2 whole eggs\n4 slices of bacon cooked, and crumbled\n1/2 C chopped onion\n1/2 C chopped red bell pepper\u00a0\nOil for fryingVARIATIONS\n\u00a02 cups of corn\nGreen Bell Pepper or a combination of sweet and hot peppers\n1/2 - 1 cup shredded cheddar cheese\n1.5 Tablespoons of any combination of spices like Garlic, Rosemary, Thyme, Basil\nSprinkle with Freshly ground sea salt or Parmesan cheese while still hot Step 2: Step 2 the Tools, and Method (chop and Mix). TOOLS\nSharp Knife\nCutting Board\nMeasuring Cups\nMeasuring Spoons\nFork, or wisk\nMedium Bowl\nMedium sauce pan, or deep fryer\nCandy thermometer\nPaper towels\nPlateMETHOD\nCook bacon by whichever method you prefer. When it is cooled, crumble it into bowl.\nWhile the bacon is cooling, chop the veggies and add to the bowl.\nCombine the rest of the ingredients....EXCEPT the oil, \u00a0to the bowl and mix well. Step 3: Step 3 Heat, and Sizzle. Heat about 2 inches of the oil in the sauce pan to 350\u00b0 (use a thermometer)\nDrop batter by rounded Tablespoon into oil, using caution to hold the spoon close to the hot oil to avoid splatter. Step 4: Step 4 Cook, and Flip (turn). Turn/turn once, Fry until golden brown on both sides, and cooked through.\nRemove to paper towels to drain. Step 5: Step 5 SERVE, and Enjoy. Serve as an appetizer with a dip (use Ranch Dressing) or make your own using Mayo and Mustard or Salsa\nServe with fresh ground sea salt or Parmesan Cheese\nServe with a little warm syrup, or a dusting of sugar\u00a0for breakfast", ["bacon-and-corn-nuggets-plus-variations_0", "bacon-and-corn-nuggets-plus-variations_1", "bacon-and-corn-nuggets-plus-variations_2", "bacon-and-corn-nuggets-plus-variations_3", "bacon-and-corn-nuggets-plus-variations_4", "bacon-and-corn-nuggets-plus-variations_5"]] [40335, "Introduction: Walnut & Date Loaf. My friend recently gave me this recipe which was an old classic she always made for hiking and camping trips. I think it was originally supposed to be baked in a damper oven in the camp fire coals.\u00a0 Eat it on the day you bake it or keep for about 3 months in the freezer.\u00a0\u00a0\u00a0 Step 1: Ingredients. Cooking oil spray\n1-11/2 cups chopped dates (if the dates are really dry use just 1\u00a0 cup) \n1/2-3/4 cup walnuts chopped up \n1/2 teaspoon of baking soda \npinch of salt\n1/2 cup honey - i use clover but you can use any type you like.\u00a0 If its hard - warm it up to make it runny\n3/4 boiling water \n2-3 drops of vanilla \n11/2 cups plain flour\u00a0 Step 2: Method-part 1. Before you start, heat your oven up to 185-195c (if you are using fan forced heat it up to 185c only).\u00a0 For you non-metric folk, thats about 365F-383F.\u00a0\nin a bowl place your chopped dates.\u00a0 \nPour over the boiling water and leave to sit for about 5-10 minutes.\u00a0 This will ensure your dates are properly hydrated and wont end up being little burnt lumps at the end.\u00a0 Step 3: Method - Part 2. After 5-10 minutes add the honey, stir it until it dissolves.\u00a0 If you are using a hard honey like clover then heat it in the microwave for a minute to soften up a bit - it will help speed up its incorporation.\u00a0\nOnce dissolved add the walnuts, vanilla, salt and baking soda.\u00a0 stir everything till mixed well. Step 4: Method - Part 3. Break both eggs in stir again until well incorporated.\u00a0 Its important to get everything mixed properly before you add the flour because you don't want to over-mix it.\n\u00a0 Step 5: Method Part 4. Add the flour - 1/4 cup at a time being careful to stir slowly so as not to develop the gluten.\u00a0 Once you have added all your flour scrape down the sides of the bowl and break up any flour lumps. You are now ready to bake. Step 6: Preparing to Bake... make sure your loaf tin(s) are clean and dry. \nSpray with oil spray and line the long sides with baking parchment.\u00a0 The oil spray will help stick the parchment to the pan.\u00a0 \nPour in the mix - divide evenly between the two pans (if you are using two)\u00a0\nEven out the tops with a spatula.\u00a0 Make sure that there are no nuts or dates right at the top - they will burn.\u00a0 Step 7: Baking. place on the middle shelf of your preheated oven (preheated to 185-195c)\nif you are baking in two small loaf tins then bake for 30mins\nif you are baking in one large loaf tin then bake for 45-50mins\nTo test doneness probe the centre of the loaf with a wooden/bamboo skewer - the skewer will come out clean when done.\u00a0 \nRemove from oven and set aside for 5 minutes before turning out on a rack to cool.\u00a0 \nUse a butter knife to free the sides up if they have stuck.\u00a0 \nSlice into 1cm slices using a serated bread knife and enjoy. \u00a0 Step 8: Costing Out Your Loaf. This is a pretty cheap treat\u00a0- it costs out at about $4 by New Zealand food prices - see below\n$0.50\u00a0\u00a0\u00a0 eggs\n$0.60\u00a0\u00a0\u00a0 Honey\n$0.60\u00a0\u00a0\u00a0 Flour\n$0.05\u00a0\u00a0\u00a0 spray oil\n$0.90\u00a0\u00a0\u00a0 dates\n$1.25\u00a0\u00a0\u00a0 walnuts\n$0.01\u00a0\u00a0\u00a0 baking soda\n$0.00\u00a0\u00a0\u00a0 salt\n$0.00\u00a0\u00a0\u00a0 water\n$0.09\u00a0\u00a0\u00a0 vanilla \n= \n$4.00\u00a0\u00a0\u00a0 Total estimated cost", ["walnut-date-loaf_0", "walnut-date-loaf_1", "walnut-date-loaf_3", "walnut-date-loaf_4", "walnut-date-loaf_5", "walnut-date-loaf_6", "walnut-date-loaf_7"]] [40336, "Introduction: Impress Your Friends Potato Salad. So, can't cook, got a memorial day picnic to go to. Want to impress the boss, girl, guy, friends? Can't buy that store bought stuff makes you look cheap and uninterested. so FAKIN MAKE IT! what you need: 5 lb bag of all purpose potatoes. medium size sweet onion\u00a0 whole chives Hellman's mayo. (don't skimp on this one or use miracle whip cause that is just gross) Italian dressing (I use Newman's or kens steak house, cause they have a bolder flavor) So its gonna be a while but there is down time between steps.\u00a0 1. get a bowl you want to use for the salad. 2 put on a big ol' pot of water to boil. 3. peel the taters, cut 'em up into chunks bigger than a bite less than a mouthful and fill the bowl about 3/4 the way.\u00a0 4. cut up the onion i use a bout a tennis ball size onion per half a bag.\u00a0 5. throw it all in the pot. don't let the boiling water scald you! 6. let it cook. cooking time depends on how much you got in there and the size of the chunk. you want it to be cooked enough to retain shape but soft enough that it can be fork split without effort. 15-30 mins.\u00a0 7. chop a few chives up for taste and look. i use the whole thing put it in the bowl 8. once its cooked drain the water, put the taters in the bowl. 9. while its still warm put some Italian dressing on it . enough to coat it gently stir it and let it cool for 10-15 mins\u00a0 10. add mayo to taste. and put it in the fridge. \u00a0 11. serve it up like a boss\u00a0 simple, easy and tastes great and costs cheap.\u00a0", ["impress-your-friends-potato-salad_0"]] [40337, "Introduction: Bacon Wrapped Meatloaf Maki Roll . A really simple and delicious take on a old classic I love sushi and I love meatloaf with bacon so why not combine them? prep time - 20 mins cooking time 1 hour** there are many different ways and styles to make this sort of thing that can be found online, this is one of many that I made my own and, enjoy that I would like to share with you** Feel free to add or remove items to make this your own Step 1: Prep Ingredients. Grab and prep ingredients 1 - 1 lb - Ground Beef 2 - 1/2 cup Chives or green onion 3 - 1 tbs Red Pepper flake 4 - 2 tbs - Garlic powder 5 - Favorite potato chip flavor 6 - 3-5 tbs BBQ Sauce 7 - 1 tbs Olive Oil 8 - 3-5 tbs Dijon Mustard or honey Mustard 9 - Cheddar Cheese 10 - 1 lb - BaconSalt and Pepper to tasteCrush potato chips so you have about 1 cup Combine First 8 ingredients in a large mixing bow (half of the crushed potato chips) and mix until blended Step 2: Wrapping It Up . 1 - lay all bacon down slightly over lapping on a piece of cling wrap.2 - slowly spoon beef mixture onto the bacon and spread until almost covered leaving some space at the sides and ends to close the roll up.3 - Place cheese near what ever end you plan on rolling from 4 - use the cling wrap to begin rolling and once started use your hands to form and finish the roll5 - tuck in the ends to help seal in the cheese. Step 3: Cooking and Coating . ***Make sure to line your pan with tinfoil to help with clean up.***1 - Place rolls on a something to raise them up slightly from the pan to allow for better air flow. 2 - Place in a preheated oven of 375 and cook for 1 hour turn once halfway.Remove from oven allow to sit for 5 - 10 min to cool slightly.3 - now in what ever dish you would like use some parchment paper and the remaining crushed potato chips and roll the Roll to coat evenly. Step 4: Serving . Now after fully coated to your liking use a sharp knife and slice into serving sized pieces. Serve with sauce like sweet chili or a BBQ sauce and don't forget the chopsticks !!These are so good and are just as great completely cold the next day. ", ["bacon-wrapped-meatloaf-maki-roll_0", "bacon-wrapped-meatloaf-maki-roll_1", "bacon-wrapped-meatloaf-maki-roll_2", "bacon-wrapped-meatloaf-maki-roll_3", "bacon-wrapped-meatloaf-maki-roll_4"]] [40338, "Introduction: Pumpkin Patch Cakes. these\u00a0pumpkin cakes are an easy way to spruce up your fall party or get together.\u00a0\nstep 1:\nmix, pour, and bake any flavor cake batter into a\u00a0pumpkin\u00a0shaped pan. (we used the pampered chef pan)\u00a0\nstep 2:\nremove and apply orange icing to the outside of cake once done.\nstep 3:\u00a0\npaint marshmallows with green food coloring to make stem and leaves.\nstep 4:\napply vines by using green icing.\nand\u00a0that's\u00a0it ;)", ["pumpkin-patch-cakes_0"]] [40339, "Introduction: Dark Chocolate and Coconut Shortbread. Just like chocolate and salted caramel, dark chocolate and coconut seem to be recurring flavours whenever I feel like baking. They are a classic combination that really works and these shortbread showcase the flavours perfectly. This recipe will give you a wonderfully crumbly and buttery shortbread perfect with your morning coffee or afternoon tea.\nIf you enjoy this recipe don't forget to check out my blog for more recipe ideas. \u00a0http://eating-properly.blogspot.co.uk/ Step 1: Ingredients. 230g butter, at room temperature\n110g caster sugar (I like to use golden for flavour)\nGood pinch of salt\n260g plain flour\n80g ground rice\n100g dark chocolate chunks\n70g dessicated coconut (I forgot to take a picture before toasting it so the coconut in the picture is already toasted)\nExtra caster sugar for finishing Step 2: . Place the coconut into a dry frying pan or skillet and toast the coconut over a low-medium heat until just golden. Take care with this stage because the coconut will burn if you\u2019re not careful. Transfer the coconut from the pan and leave to cool in a bowl Step 3: . Using a wooden spoon cream the butter in a large bowl until soft then beat in the sugar and salt.\nSift in the flour and ground rice and mix until the mixture resembles breadcrumbs.\nAdd the toasted coconut and chocolate chunks and mix together gently then use your hands to bring the mixture together into a ball of dough. Try not to handle the mixture too much otherwise you will end up with tough cookies. If the mixture doesn\u2019t come together add a little extra butter. Step 4: . Turn the mixture out onto a wide piece of cling film and form into either a cylindrical or square shaped log, cover with the cling film then chill in the fridge for at least 30 minutes. Step 5: . When ready to cook, preheat the oven to 150C. Remove the cling film from the chilled dough log then cut off slices about 1 cm thick .\nPlace the slices on to a baking tray lined with baking parchment then bake for about 20 minutes or until cooked through, but not browned. Take out of the oven then sprinkle with the extra caster sugar and transfer to a wire rack to cook completely.", ["dark-chocolate-and-coconut-shortbread_0", "dark-chocolate-and-coconut-shortbread_1", "dark-chocolate-and-coconut-shortbread_2", "dark-chocolate-and-coconut-shortbread_3", "dark-chocolate-and-coconut-shortbread_4", "dark-chocolate-and-coconut-shortbread_5"]] [40340, "Introduction: How to Open and Enjoy a Bottle of Wine.. \nEveryone (of age) loves a nice bottle of wine from time to time, am I right?\nBut do you know how to properly open one without it looking like first-grade arts and crafts project? (Or, worse....getting broken cork into your precious \"juice\")\nWell, let me help you figure this out so you don't devastate your next bottle. Just follow these easy steps, and you're on the road to success!\nWhat you will need.\n-One bottle of wine. (red, white, pink, sparkling, or otherwise) Just make sure it's got a cork. Now, it doesn't matter if it's natural of synthetic cork. Just if it's a natural cork be a little more ginger when popping.\n-One wine key. Make sure the key has a foot, a corkscrew, and a knife.\n-One linen napkin or towel that you don't mind getting a little wine on\n-One steamed glass for this bottle, I chose a Merlot high steam glass Step 1: A Little Off the Top.... Okey, now we're warming things up, and we need to take a little off the top.\nUsing the wine key knife, take the very top of the foil off.\nTake care not to remove too much of the foil. As a general rule of thumb, you don't want to take off the foil below the lip of the bottle.\nFor a few reasons\n1.) If for some unholy reason you knock the edge of the bottle on your glass it wont chip and/or shatter. That would over all be bad.\n2.) It helps bead off a renegade drop of wine when pouring.\n3.) and no one likes to be naked BEFORE they start drinking.\nOnce you have the top peeled up, go a head and take the circle all the way off. It's ok, it's just a little off the top. Step 2: Do the Twist. Alright, now things are gunna get a little complicated....\nTake the corkscrew and press it into the top of cork generally in the center . Twist it until the tip starts to poke through the cork. Once it takes, keep twisting and pressing the corkscrew until you're about two or three circles from being all the way in.\nIf it's a natural cork don't go too deep, or too much to one side or the cork with shred and degrade. Not good. You want to keep your cork intact for good extraction. Step 3: Put One Foot In.. Using the wine key's foot, leverage the cork out of the bottle gently.\nTake care not to pull the cork all the way out using the cork screw.\nWhen you get the cork fully extended using the foot, pull the cork out the rest of the way wrapping your hand around the exposed cork. Step 4: Just Wiggle It. Pull on it a little bit with your hand wrapped around the exposed cork.\nWiggle it, until it pops off.\nGreat! Now, the fun part..... Step 5: Vino Bandito. \nWrap the little guy up before you go any farther.\nThe linen napkin gets folded into a bandanna like wrap to go around the neck of your bottle.\nThis prevents the little dribbles from getting on your hand, clothes or friends.\nIf you've left the foil on, there should be very little but just a precaution. Step 6: Just a Little for Taste. Pour a small amount into a glass to sample the wine.\nMake sure it's not vinegar, or musty.\nSwish. Swash. Slush. Swirl.\nJust please, make sure you swallow. Step 7: A-Ok!. Once you've let the bouquet penetrate your pallet and let the notes dance across your taste-buds give that needed nod (or, the most epic thumbs-up), and let's get to the fun part! Step 8: Fill'er Up!. \nOkey. It's tasted, tested and approved. Fill that glass up.\nBut don't go more than half way, it will make you look like a drunk and/or greedy if you do.\n=) Step 9: Enjoy!. \nAlright kiddo's, this is the point where you can enjoy your spoils.\nDrink and be merry. Raise a glass to the past and savor the moment. You deserve it. Step 10: The End. \nThis one speaks for it self.\nIf you need to repeat steps 1-9, that's your call.\nPractice makes perfect (but I wouldn't suggest more than one or two go about's without\u00a0 a friend for support.)\nNow, you know how to properly open and pour a bottle of wine.\nI don't have to tell you how to enjoy it. I'm pretty sure you're all seasoned pro's =)", ["how-to-open-and-enjoy-a-bottle-of-wine_0", "how-to-open-and-enjoy-a-bottle-of-wine_1", "how-to-open-and-enjoy-a-bottle-of-wine_2", "how-to-open-and-enjoy-a-bottle-of-wine_3", "how-to-open-and-enjoy-a-bottle-of-wine_4", "how-to-open-and-enjoy-a-bottle-of-wine_5", "how-to-open-and-enjoy-a-bottle-of-wine_6", "how-to-open-and-enjoy-a-bottle-of-wine_7", "how-to-open-and-enjoy-a-bottle-of-wine_8", "how-to-open-and-enjoy-a-bottle-of-wine_9", "how-to-open-and-enjoy-a-bottle-of-wine_10"]] [40341, "Introduction: Extreme Hot Sauce From Scratch. I LOVE hot sauce! My wife says I have no taste buds, but I respectfully disagree. I enjoy trying new hot sauces, but they can be expensive. In order to create my kind of heat in a bottle, you have three options; buy the sauce from a specialty shop, visit your local farmers market when hot peppers are in season, or grow your own hot peppers from seed. There's nothing as rewarding as DIY.This is a two part Instructable. The first part gives some suggestions and materials for growing hot peppers from seed. The second part includes a recipe for some seriously hot, hot sauce. There is a recipe in step 5 if you simply can't wait and need to skip ahead, but PLEASE read ALL of my warnings! Mistakes with super hot chiles can be excruciatingly painful. I'm speaking from experience.If you enjoyed this Instructable, please consider voting for it in the \"Some Like it Hot\" contest or the \"Urban Gardening\" contest. Step 1: Growing Hot Peppers From Seed. Disclaimer: Super hot chiles are dangerous! Even if you touch the seeds to plant them, you need to make sure you don't pick your nose or rub your eye without washing your hands with warm water and soap a few times. Fortunately, most people only make this mistake once.There are plenty of sites you can visit that will give you detailed instructions on how to grow hot peppers. I'm not going to get into it here, but I'll give you the basics.Choose seeds from a reputable source. I have been ordering from Refining Fire Chiles for the past 8 years and have had great success with germination rates.Purchase a seed tray. I use a 6x12 flat with 72 cells.Fill the cells with a high quality seed starting soil.Use a pointed pencil and make shallow holes about .5 inches deep. (I stop when I reach the yellow paint on the pencil. Keep an accurate record of which cells have which variety of hot pepper.Water the soil so that it's moist like a sponge.Add a little heat to the bottom of the tray to speed up the germination process.After about a week, you should see your first spouts. I start my plants indoors about 10 weeks before the final frost date for my area. Seeds can get enough light from regular 4' LED or fluorescent bulbs as long as the bulbs are just above the plants (about an inch). Most of my seeds, hot peppers and everything else that goes into my summer garden, are started this way.When the plants reach about 1\u201d-2\" and have their first \"true leaves\", you can transplant them into a more nutrient dense potting soil. I transplant them into red solo cups with holes punched into the bottom.After danger of frost has passed, transplant them one last time into the ground or into a large pot with a rich, composted soil.After about 90-110 days, you should be picking your first super hot chiles and can start preparing your home made hot sauce. Step 2: Prepare Your Peppers. You are going to want to protect yourself here. It won't hurt you to touch the outside of the pepper, but once you start cutting, the liquid inside can cause problems if it touches your skin or enters an orifice. Wear gloves! Some would suggest doubling up the rubber glove. After you are done, you still need to wash your hands with warm water and soap.Cut the stems and tops off of the peppers and put into a large pot (all metal). *Suggestion: Cut the peppers on a paper plate that can be disposed of when you're done. Step 3: Cook Your Peppers. Warning: Do NOT attempt to cook the peppers indoors! Unless you have a professional hood that vents directly outside, don't risk it. Everyone will run from the house coughing and sneezing and you will never be allowed to make hot sauce again.Add enough white vinegar to almost cover the peppers. I compare the amounts to making my Cinnamon Toast Crunch. Here's an analogy; Milk is to Cereal as Vinegar is to Peppers. If you want thicker hot sauce, use less vinegar. If you want thin hot sauce, use more vinegar. (The thickness can be adjusted at the end if you need to add more vinegar or boil off some liquid so don't stress.)Put the pot of peppers on the grill, close the lid, cook on high heat for about 25 minutes. The peppers should be in the boiling vinegar for about 15 minutes. *Suggestion: Be careful when you open the lid to the grill. A good whiff here might knock your socks off.3. When the peppers are nice and soft, take the pot off the heat. Step 4: Blend Your Peppers. You aren't allowed inside yet! Get an extension cord and run it to your kitchen gadget called a stick blender / immersion blender. Put on some protective eye wear and an apron if you're manly enough. Completely submerge the head of the blender and emulsify your peppers. The smoother the blend the better. *Suggestion: Hold your breath when you first start to blend the peppers. There will be an invisible wave of sneeze inducing aroma headed straight for your olfactory nerves. After the initial blend, you may continue breathing normally. Get ready to add your dry ingredients. Step 5: Dry Ingredients. The rest of the ingredients are dry except for the honey. Add the ingredients and mix into the sauce with your immersion blender. You can adjust the recipe to taste, but be warned that it will be very spicy. You will need to wait approximately five minutes between each taste test because your mouth will be on fire. The sauce is sweet at first followed by a building heat. Step 6: Bottle Your Hot Sauce. Carefully pour the hot sauce into a container. I usually make enough to fill a gallon sized bottle or two. I then dispense as needed for myself, give it away to my friends, or sell it to people brave enough to try. It keeps in the fridge indefinitely and mellows with age. There are three different sauces that I make. 13th Labor (Brick Red color and includes all ingredients in the picture.)Diabolus Sanguis (Blood Red color and only includes red peppers [Ghost Pepper, Moruga Scorpion, Carolina Reaper], I also substitute white sugar for brown and leave out the darker colored spices.)Screamin' Deacon (Golden color and only includes yellow / peach peppers [Yellow 7 pot, Peach Ghost, Devils Tongue, Fatali], I also substitute white sugar for brown and leave out the darker colored spices.)*Warning: When it's time to clean up, rinse everything that touched hot peppers with COLD water first! Next, wash everything with COLD water. Finally, wash one more time with hot soapy water but be careful not to breath in any steam coming off the hot water.", ["extreme-hot-sauce-from-scratch_0", "extreme-hot-sauce-from-scratch_1", "extreme-hot-sauce-from-scratch_2", "extreme-hot-sauce-from-scratch_3", "extreme-hot-sauce-from-scratch_4", "extreme-hot-sauce-from-scratch_5", "extreme-hot-sauce-from-scratch_6"]] [40342, "Introduction: Sardine Wrap. IngredientsAvacodo tortillaSkinless and boneless sardines canned olive oilParsley choppedGarlic roasted croutons crushedHorseradish Step 1: . ingredients Step 2: . crushed the croutons into a fineish powder Step 3: . clean parsley with water , chop stems off and put in bowl Step 4: . lay out a avocado wrap tortilla Step 5: . spread out the horseradish Step 6: . spread croutons over the horseradish preferably more crushed than mine Step 7: . spread parsley over the croutons Step 8: . put skinless and boneless sardines on Step 9: . Pour oil of sardine can atop the the wrap Step 10: . fold the wrap", ["man-food_0", "man-food_1", "man-food_2", "man-food_3", "man-food_4", "man-food_5", "man-food_6", "man-food_7", "man-food_8", "man-food_9", "man-food_10"]] [40343, "Introduction: Asian Pork With Soba Noodles. Asian Pork with Soba Noodles\nServings- 2 large\n1/2 cup soy sauce\n1/2 cup brown sugar\n2 tbsp rice wine vinegar\n1 tsp sesame oil\n1 inch piece fresh ginger, peeled and chopped\n1/4 tsp red pepper\nPork tenderloin\n1/2 pack of soba noodles\n1/4 cup chopped peanuts\nOver medium heat in a deep skillet, combine soy sauce, sugar, vinegar, oil, ginger, and red pepper. Add trimmed and cubed pork, cook through, turning pieces and stirring liquid as needed, about 18 minutes\nMeanwhile, cook soba noodles to package instructions\nAdd noodles to pork mixture, stir, serve- topped with peanuts", ["asian-pork-with-soba-noodles_0"]] [40344, "Introduction: Banana Bread Pancakes (gluten Free). These pancakes are easy, quick (ready in under 10 minutes), and taste just like banana bread!\u00a0\u00a0 I love that they are fluffy and taste like regular pancakes, even though they are gluten free.\u00a0 You could leave out the chocolate chips and make these plain (or substitute blueberries)....but I think dark chocolate makes everything taste better :)Ingredients: 2 ripe bananas, cut into chunks (use medium sized bananas, or you can use 1.5 giant bananas) 3 eggs 2/3 cup certified gluten free rolled oats pinch of salt bittersweet chocolate chipsInstructions: 1.\u00a0 Preheat your electric griddle to 350 degrees F. 2.\u00a0 In your food processor, put the bananas, eggs, oats and salt.\u00a0 Process on high speed until completely smooth.\u00a0 Scrape down the sides of the bowl with a rubber spatula and mix again until there are no lumps. 3.\u00a0 Pour your batter into a bowl.\u00a0 Using a 1/4 cup measuring cup, scoop the batter onto your griddle.\u00a0 This will make perfectly round 4-5 inch pancakes.\u00a0\u00a0 Sprinkle the pancakes with chocolate chips (or blueberries....). 4.\u00a0 Cook until bubbles form on the surface and begin to pop.\u00a0 Flip over and cook for another 60-90\u00a0seconds. 5.\u00a0 Serve immediately (I serve these plain because the chocolate chips make them sweet enough).\u00a0\u00a0 These also freeze well...defrost them in the fridge overnight and reheat in the microwave. Makes 9 four inch pancakes.\u00a0Notes:\u00a0 My 3 year old has two opinions of food...its either delicious and he will eat it,\u00a0or \"NOT delicious\" and he spits it out (charming, I know).\u00a0 These pancakes happily\u00a0fall into the former category!\u00a0 He ate his entire breakfast and asked for seconds.\u00a0 They are so quick and easy....the perfect way to use up ripe bananas!\u00a0 Sometimes I also throw in a handful of chopped walnuts :)", ["banana-bread-pancakes-gluten-free_0"]] [40345, "Introduction: Apple Pie Apple Cookie. Delicious apple pie flavored cookies, with the iconic Apple logo appearance. Step 1: Ingrediants. Ingrediants:\n3 1/4 Cups all-purpose flour\n3/4 teaspoon baking power\n1/4 teaspoon salt\n1 cup unsalted butter, softened\n1 cup sugar\n1 egg, beaten\n1 tablespoon milk\n1 tablespoon cinnamon\nPowdered sugar\nApple Filling:\n1 Granny Smith apple\n1/2 teaspoon cinnamon\n1/2 tablespoon melted butter Step 2: Hardware. Hardware:\nRoller\nBowls\nMixer Step 3: Step One: Flour Concoction. Mix the flour, baking soda and salt and cinnamon. Set Aside. Step 4: Liquid Base. Mix the sugar and soft butter together, until a light color. Then add egg and milk, mix till combined. Step 5: Mixing Dries and Liquids. Add 1/4 a cup of the flour mixture at a time to the wet butter compound until all the flour is consistently incorporated. Step 6: Making the Apple Pie Filling. Cut the Granny Smith apple into 1/2 cm cubes, or minced. Mix in 3/4 tablespoon of butter and 1 tablespoon of cinnamon. Mix in with the cookie dough. Step 7: Dying the Dough. Divide the dough into roughly 6 equal parts, with slightly more in one (for the additional green leaf). Dye the six parts to their respective colors:\nGreen\nYellow\nOrange (Yellow + Red)\nRed\nPurple (Red + Blue)\nBlue\nLet Chill in the Fridge. Step 8: Creating the Apple Template. 1. Print our Apple logo to the desired cookie size.\n2. Cut the picture out and tape the leap to the top of the apple.\n3. Outline on cardboard.\n4. Cut out with an exacto knife. Step 9: Creating the Cookie. 1. Put powder sugar down on the work surface.\n2. Roll to approximately 1/4 inch thick.\n3. Measure the thickness of the stripes on your template, and uses this for the thickness of each stripe.\n4. Cut the stripes using a pizza cutter.\n5. Put on a buttered cookie sheet (buttered optional), and layer in the following order:\n\u00a0 \u00a0 \u00a0a. Green (make the stripe extra long to account for the leaf)\n\u00a0 \u00a0 \u00a0b. Yellow\n\u00a0 \u00a0 \u00a0c. Orange\n\u00a0 \u00a0 \u00a0d. Red\n\u00a0 \u00a0 \u00a0e. Purple\n\u00a0 \u00a0 \u00a0f. Blue\n5. Cut out using the template.\n6. Bake at 375 degrees F for 7 to 9 minutes. Step 10: Enjoy!. ", ["apple-pie-apple-cookie_0", "apple-pie-apple-cookie_1", "apple-pie-apple-cookie_2", "apple-pie-apple-cookie_3", "apple-pie-apple-cookie_4", "apple-pie-apple-cookie_5", "apple-pie-apple-cookie_6", "apple-pie-apple-cookie_7", "apple-pie-apple-cookie_8", "apple-pie-apple-cookie_9", "apple-pie-apple-cookie_10"]] [40346, "Introduction: California Chicken Salad. Thing\u2019s You\u2019ll Need Chicken Leftovers Light Mayo Avocado Horseradish Cilantro Green Onions Red Onions Celery Rolls Sea Salt, Black Pepper Sriracha (optional) Step 1: Chicken and Vegetable Prep. Tip #1 When using leftovers roasted chicken gives a great flavor! First prep your leftover chicken. Do this by removing from the bone, then using a large knife to chop it up finely. Next prep you veggies.\u00a0 Dice up red onions, celery, green onions, and cilantro.\u00a0 Set aside.\u00a0 Then take an avocado remove it from the shell and mix it up with cilantro until smooth. Step 2: Toss It Up. Tip #2\u00a0 Taste as you go to add in or adjust flavors! Next throw your chicken and veggies together with about a 3:1 ratio of mayo to horseradish sauce. Mix it up until well incorporated. Now time to add in the avocado mixture.\u00a0 After mixing this in adjust to your taste buds by adding in salt, black pepper, more mayo or horseradish sauce. Refrigerate and serve on a toasted bun. Step 3: Suggestions. Suggestions: Top it off with Sriracha for an extra kick For a healthier option serve on a warm whole wheat wrap. Serve with a side of tortilla chips or topped off with sour cream.", ["california-chicken-salad_0", "california-chicken-salad_1", "california-chicken-salad_2", "california-chicken-salad_3"]] [40347, "Introduction: Spicy Black Bean and Coffee Brownies. Besides being absolutely delicious, these unusual brownies also happen to be gluten free! They contain no flour of any kind, relying on eggs for their light fluffy texture and beans for their body. The combination of chocolate, butter, coffee and spice balanced by a moderate amount of sugar make this an ideal adult brownie. Step 1: Ingredients. 8 ounces bittersweet chocolate1 stick (1/4 pound) unsalted butter1 1/2 cup cooked black beans (or one 15.5oz can), well drained1 tablespoon vanilla extract2 teaspoons finely ground espresso beans1 tablespoon chili powder1 teaspoon nutmeg1/4 teaspoon sea salt6 large eggs, separated1/2 cup sugar Step 2: Preparation. Pre-heat oven to 325\u00b0FIn a double boiler (or over low heat if you don't have a double boiler), melt the butter and chocolate.Mash the beans (preferably by hand) until smooth.Add vanilla, egg yolks, espresso, salt, sugar, chili powder and nutmeg. Slowly pour the melted chocolate and butter into the mix, stirring to prevent the egg yolks from cooking.Beat egg whites until stiff but not dry.Gently fold the chocolate mixture into the egg whites. Note: It is important to understand the difference between \"mixing\" and \"folding.\" You mix ingredients by beating them with a fork, spoon, or in a mixer or food processor. When you fold ingredients together you should use a soft spatula and you must do it by hand. Your goal is to blend the ingredients while preserving the lightness of the texture (usually you're folding beaten egg whites with some other heavier combination of ingredients). I prefer to put small portions of the heavier ingredients into my egg whites, then mix by scraping the bottom of the bowl and gently \"folding\" the ingredients over the egg whites. I add more of the heavy mix before the first batch is completely blended, and at the end slice through the remaining blobs of unmixed egg whites.Pour into a baking pan (approximately 9\" by 13\") and bake for approximately 25 minutes. There's no need to grease the pan. To test for doneness, insert a toothpick or small knife into the brownies. If it comes out clean, you're done.Allow to cool completely before digging in!", ["spicy-black-bean-and-coffee-brownies_0", "spicy-black-bean-and-coffee-brownies_1", "spicy-black-bean-and-coffee-brownies_2"]] [40348, "Introduction: Kids Lunch! Spaghetti and Hot Dogs!. My 3 kids had a complete BLAST making this!\nHot Dog Spaghetti!\nBasically kid friendly spaghetti and meatballs! Step 1: Skewer the Dogs!. Using hard spaghetti pasta...we used angel hair...\nSkewer them right through hot dog slices!\nThe more the merrier!\nThey end up looking like weird hot dog kabobs! Step 2: Boil, Boil, Toil and Trouble!. Boil the pasta kabobs in hot water.\nTakes as long as just cooking pasta!\u00a0 Follow package instructions!\n(ours took about 7 minutes) Step 3: Enjoy!. The kiddos loved eating their \"wormy hot dogs\"...\nWe topped it off with some spaghetti sauce!\n(disclaimer...I didn't taste it, but I am sure it tastes like pasta and hot dogs)\n:)", ["kids-lunch-spaghetti-and-hot-dogs_0", "kids-lunch-spaghetti-and-hot-dogs_1", "kids-lunch-spaghetti-and-hot-dogs_2", "kids-lunch-spaghetti-and-hot-dogs_3"]] [40349, "Introduction: Make More of Fresh Herbs and Spices. You've been to the market and got carried away buying the ingredients for a Thai curry... Now how do you avoid wasting all those herbs and spices? In my house we eat lots of spicy food, but I still find I don't use all of that bunch of coriander before it goes limp and tired in the fridge.So here are some ways to get more use from your herbs and spices. Step 1: In the Fridge. Wash leafy herbs like coriander and parsley and dry in a salad spinner. Put in a plastic container on a layer of paper towel and keep in the salad crisper. This also works for bagged salads. Lasts several days longer than if left in the bag.Chillies, lemon grass and ginger will keep for a week or so in the salad crisper. Step 2: Freezing Spices. Lemon grass, curry leaves and kaffir lime leaves keep beautifully in a plastic bag in the freezer. Use straight from the freezer.I use the food processor to slice chillies, then use them from frozen in curries and on pizzas.Ginger and garlic can be grated or chopped finely and frozen in ice cube trays. Better and cheaper than the jars you can buy. Step 3: Freezing Leafy Herbs. Use a food processor to chop the herbs, removing large stalks. Transfer to a plastic container, label and freeze immediately. Stir straight into curries, stir-fries or stews.I keep coriander and parsley always, and freeze dill and mint when I have them to spare.Large parsley and coriander stalks can be frozen separately and used to make stock.Basil is better made into pesto.", ["make-more-of-fresh-herbs-and-spices_0", "make-more-of-fresh-herbs-and-spices_1", "make-more-of-fresh-herbs-and-spices_2", "make-more-of-fresh-herbs-and-spices_3"]] [40350, "Introduction: Severed Arm Cake. For a interestingly bothersome yet kinda cool Halloween cake, I decided to create a severed arm. Yup...that's right. It's gorey, slightly realistic, a little bothersome and gross but it's all cake after all - and hey, that's Halloween for ya. This is indeed quite simpler than it looks, especially if you have a good hand with rolled cakes (pumpkin roll, etc.)You'll Need:Jelly roll pan (or 9x14 pan)Cake batter (1/2 the amount)Maroon or red colored frostingStrawberry cake fillingMaroon or red food colorwaterBlack fondantSkin tone (any shade) fondantBrown petal dustYellow petal dustParchment paperSpatula or knife Step 1: Jelly Roll. We're going to start off by making a rolled cake for the arm.To do this, grease a jelly roll pan and line with parchment paper. Pour enough batter to come up about an 1 inch (enough for 1 9 in. pan). Bake for about 15 minutes at 350 degrees. When baked, remove from the pan while warm. With the parchment attached to the bottom, lay another piece of parchment on top. Roll the cake up and allow to cool. Once the cake is cooled, carefully unroll it and remove the top layer of parchment. Smear with red frosting and roll back up, using the bottom parchment to help roll the cake up while peeling it away at the same time. Measure the cake with your own arm to decide where the elbow would be. Cut that piece, bend it and cover the cake with frosting, smooth and refrigerate until cold. Step 2: Hand. For this you'll need to make a cake dough and a tracing of your own hand. Make a cake dough by adding a bit of frosting to cake crumbs and combine until the dough can be easily molded (similar to clay). Place a piece of parchment onto the stencil and shape the cake dough to the hand stencil. Watch the video tutorial to get a full grasp of this step. Allow the cake to chill until hardened. Carefully remove the hand from the parchment and attach to the arm. Use cake dough to shape the arm into the hand, then cut a small gap away from the wrist. Step 3: Cover. Roll out the fondant and cover the arm and hand separately making sure to keep that gap open. Carefully shape the fondant around the fingers. This is easiest when using a fondant ball tool to get in between fingers. Then cut away the fondant and tuck any extra under the arm. Cut knuckles into the fingers. I then used brown petal dust to add shadow and bring out muscular features to the arm. This step is crucial to make a realistic arm. Bring the dust between the fingers, around the knuckles and down the arm. Remember to blend out the dust so that there are no harsh lines.Make the fingernails by indenting with a small tool. I used the back end of a paint brush. Then dust the edge with brown petal dust. This is when you'd make any small or large cuts into the arm and fingers. Step 4: Getting Gorey. Add a small amount of water or clear extract to yellow petal dust (you can substitute with yellow gel dye) and color the wrist and all large and small cuts that you've created. Paint the cuts red with burgundy or maroon gel dye. I then made a huge gash where the arm bends and painted that gash as well.Stitches: Roll out a thin piece of black fondant and cut into 1 inch pieces. Place wherever you'd like onto the cake. I placed mine over the wrist gap. Don't forget to splatter some of the blood. Step 5: A Bloody Mess. I made realistic blood my mixing maroon gel dye, strawberry cake filling, and water. You can add this anywhere to the cake. I put a large amount at the end of the arm to make it look like it was bleeding out. When placing the cake onto this sheet tray I decided to offset the hand which looked great. So, this is where I put the rest of the gorey blood. I hope that you all enjoyed this instructable. If you did please follow my page and subscribe to my youtube channel. I'd appreciate the love!Happy Halloween!!!MarishasCoutureCakes.comFacebook.com/MarishasCoutureCakesInstagram: @Marishas_CoutureTwitter: @MarishasCoutureGoogle+: Marisha's Couture Cakes", ["severed-arm-cake-1_1", "severed-arm-cake-1_2", "severed-arm-cake-1_3", "severed-arm-cake-1_4", "severed-arm-cake-1_5"]] [40351, "Introduction: Hotdog Meatballs. Another experiment in cooking. This would have probably been better as a meatloaf and next time that is what I am going to do.\nI probably get exorcised from the family for doing this instructable, but then Italians have been of the mind to use what you have.\nHope you enjoy. Definitely this goes great with pasta, but did not take the time to cook some.\nNote: sometimes using regular bologna or the like will give a better taste if hotdogs are overwhelming.\nSee also: https://www.instructables.com/id/Our-food-instructables/ Step 1: Ingreadients. 1 pack of eight hotdogs.\nHandful of your favorite cheese\n2 - 4 slices toasted bread (depends if mixture is too moist.)\n1/4 onion\n1 -2 eggs\nSalt and a pinch of each of your favorite seasonings. (i.e. oregano and or parsley) Step 2: Food Prep Meat.. Break up the onion and put in the food processor.\nSlice the hotdogs into small pieces unless you have a powerful food processor.\nPut the cut up dogs in the food processor.\nGrind the heck out of the mixture of onion and meat.\nPour into mixing bowl. ( do not worry about getting every last bit as the bread should do that for you.) Step 3: Grind Up the Toast.. Toast the bread if you have not already done so.\nBreak up the toast if your food processor is not super powerful.\nYou are doing the toast separately to make it easier to clean the food processor.\nPulverize the bread.\nEmpty into the mixing bowl. Step 4: Mix It Up.. Add an egg (out of the shell) into the mixing bowl.\nAdd the cheese to the mixing bowl.\nMix well.\nWhen combined well, store in the refrigerator a while to meld and let the bread soak up any extra liquid.\nNot doing so will allow the meatballs to fall apart easily. Step 5: Time for Cooking.. Add a little oil to the pan to just make it moist. Adding too much will allow the meatballs to break apart. (Think meatloaf then)\nTake some of the meat mixture and roll it into a ball.\nPut in hot pan and saut\u00e9 till all sides are brown. The meat should be already cooked. you are just browning the meat for looks and the caramelized taste. Step 6: Serving Time.. You probably want to boil up some pasta to go with the meatballs, but you do not have to.\nAdd sauce and serve.\nEat.", ["hotdog-meatballs_0", "hotdog-meatballs_2", "hotdog-meatballs_3", "hotdog-meatballs_4", "hotdog-meatballs_5", "hotdog-meatballs_6"]] [40352, "Introduction: Back Country Camping Prep: Dehydrate Everything. In preparation of my yearly 4 day back country trip with myfamily, we start dehydrating everything.We head across a lake and onto an island for 4 days and do not bring a cooler.We filter our water and make all our meal from dehydrated or robust food sources.When you dehydrate you can bring stuff usually only kept in the fridge/cooler or that is too delicate to be thrown into a backpack.Bringing a cooler full of ice and full fruits and vegetables is really unnecessary if you do some prep work up front.Dehydrating saves on weight (10x), space and best of all longevity of the food source.You save money too, by using fruit and veggies that you might have thrown out. Plus you are not buying the expensive (not always good) store bought stuff.I\u2019d rather take one trip with a canoe then two because our food takes up too much space.It\u2019s just the smart thing to do.I hope you enjoy this Instructable. Please have a look at a couple other Instructables that are similar from past years.https://www.instructables.com/id/4-Days-Camping-No-...https://www.instructables.com/id/Drying-Coconut/ Step 1: Millions of Peaches, Peaches for Me!. Shred and pit peaches.You can leave skin on but it looks better dehydrated if you skin them. You don't need to get every piece of skin. Step 2: Save 10x the Weight by Packing Died Fruit.. Here is one peach weighting 2.3 oz. Three dehydrated peaches weight in at only 0.6 oz.This is an amazingly sweet snack on the trail. Step 3: Marvelous Mangos. Delicate fruit is hard to transport into the back country. It can get bruised and ruin easily.One mango is 13.2 oz. Dehydrated is only 2.0 oz. The space and weight alone is worth the up front effort.Use mango in your morning cereal, stir fry or as a naturally sweat snack on the trail. Step 4: Make It Even.. Try and make all you pieces similar in shape so the all dry to the same consistency.I try and keep the fruit separate so after I can store separate in jars or baggies.(Pictured Peaches and Mangos) Step 5: 12 Hours Later.... I always make my trays up right after supper around 6 pm. I leave for work around 6 am and almost always everything is finished.When I come home from work everything has cooled off and is ready for storage. Step 6: Don't Forget Your Veggies.. I take the last of my used veggie that are almost ready for compost (because we are spoiled and always want the fresh stuff) and dry them too.Mushrooms and peppers come back to life almost perfectly in a sauce, soup or stir fry in the bush. Step 7: Get Your Rids to Eat Zucchini.. Salt and Vinegar Zucchini.Use all the zucchini your neighbor gave you to make delirious salt and vinegar zucchini chips.Your kids WILL eat this. We have a hard time saving this one. It's gone right off the trays.Slice as thin as possible or use a shredder to make thin, even slices.Even slices is the key to all dehydrating. Step 8: Soak Your Zucchini.. Soak your zucchini in vinegar, oil and salt.1 Cup vinegar,1 dash of oil,Salt to taste.Then spread over trays. Step 9: Berries, Berries Berries. Fresh or frozen berries will all work.Cut blueberries in half so they can dry quicker. Step 10: Rack'em and Stack'em.... Step 11: Perfectly Dries Friuts Adn Veggies!. Another saving tip:I use parchment paper to aid in the cleaning of the racks. The paper also makes it easier to remove the products off of the racks. It kind of acts as the paper on a fruit roll-up.I reuse them if I am doing a dehydrator blitz.I really hope you found this Instructable useful. PS - Please Vote!", ["back-country-camping-prep-dehydrate-everything_0", "back-country-camping-prep-dehydrate-everything_1", "back-country-camping-prep-dehydrate-everything_2", "back-country-camping-prep-dehydrate-everything_3", "back-country-camping-prep-dehydrate-everything_4", "back-country-camping-prep-dehydrate-everything_5", "back-country-camping-prep-dehydrate-everything_6", "back-country-camping-prep-dehydrate-everything_7", "back-country-camping-prep-dehydrate-everything_8", "back-country-camping-prep-dehydrate-everything_9", "back-country-camping-prep-dehydrate-everything_10", "back-country-camping-prep-dehydrate-everything_11"]] [40353, "Introduction: Marrow Rum or \"Booze From Otherwise Useless Vegetables\". Hey ho.\nSo your courgettes have grown\u00a0infeasibly\u00a0large. You can't do anything useful with them, right? WRONG. YOU CAN MAKE THEM INTO BOOZE! Want to know how to perform this seemingly magical feat of wizardry? Then read on my friends. Step 1: Gathering Supplies. The things you need for boozing a marrow are these:\nA marrow - any size, preferably large (mine's medium)\nBrown sugar - volume is dependent on your marrow, I managed to pack about a kilo in\nRaisins - purely optional, just a handful to mix in with the sugar for flavour\nDried wine yeast - this is to make the sugar turn to booze, pretty essential\n1l measuring jug - for mixing, measuring and whatnot\nA funnel - the kind you pour oil into your car with. But clean.\nA demijohn - one of them big wine making jug thingamebobs\nAn airlock - funky little thing, lets the CO2 out and doesn't let the bugs in Step 2: Chopping and Hollowing. Lop the top of your marrow off. About 3 inches from the top, so you can get to the seeds (save the top for later, throw the seeds out unless you've got your own use for them).\nGet some kind of long spoon - I used a sundae spoon that could nearly reach the bottom. Start scooping out all the seeds from the middle of the marrow, leaving as much flesh around the outside as possible. This is the hardest part of the whole affair, and it's easy. Know what that means? You're barely working, and you're getting booze!\nNow this next bit should be done quite quickly - do it too slow and your marrow will absorb too much water.\nGet your marrow and your jug by the kitchen sink. Fill up the marrow with water, right to the top, then QUICKLY POUR IT INTO THE JUG QUICK YOU'LL SPOIL IT! See that amount of water? That's the volume you've got to fill with sugar. In reality it's larger than that, because the sugar compresses and soaks into the flesh, but it's a good first estimate. Step 3: Packing the Sugar. Fill up your jug to a shade above the level you measured out - the sugar packs down a fair deal. Mix in your raisins and start spooning it into your marrow. Every few spoonfuls, pack it down really quite forcefully with the spoon. Eventually you'll have put in enough (quite a bit more than you measured, if mine's anything to go by) to fill it to the brim. The sugar will start absorbing the liquid from the marrow's flesh and get a bit like syrup at this stage.\nFinally for now, tape the top of the marrow back on. Maybe add a bit of clingfilm around the vicinity to keep flies away. Now, if you can bring yourself to, leave it alone in a warm dark place (like an airing cupboard) for a day. Step 4: The Piercing and the Funneling. Left it for a day? Good. Notice how it's all squidgy now? Well it is. Today you'll need a funnel and a demijohn in addition to your sugary, sugary marrow. If you don't have a funnel, you can make one out of a plastic drinks bottle pretty easily; and when you remove that bit that gets left over from the lid, it's the perfect size to slot into your demijohn. If you don't have a marrow, you've done something wrong.\nSecure your funnel into the demijohn. I used packing tape, but duct tape is best if you've got it (obviously - it's best for everything). Now take all the tape and clingfilm off your marrow, it's bound to be grotty by now. Wipe down the marrow with a damp cloth to clean it, then poke a hole in the bottom with something thin - I used a cocktail stick.\nBalance the marrow in the funnel, pick a position where it stays upright by itself, then tape and film all over it to keep it in place. Now move it somewhere warm and dry for the remainder of its useful life. Step 5: Topping Up and Reinforcing. After a few days, possibly a week, your marrow is going to start to get a bit empty and saggy. This doesn't mean it's time to give up - oh no. You can carefully remove it from its filmy shackles and top it up with sugar again. If there's no liquid goodness left, mix the first couple of spoons of sugar in hot water to get it going again. It will dilute the end product a little, but it'll get some more of the marrow's flavour out.\nThis time you can see I taped a few kebab sticks to the demijohn and the marrow to reinforce it and combat the\u00a0aforementioned\u00a0sagging. Step 6: Fermentation! Caution - Long Step. So, your marrow has dripped out somewhere in the region of a winebottlesworth (totally a real unit - but around 750ml for the sane) and it's starting to smell. Maybe it doesn't smell, maybe that's just mine. Either way, you might have some scum floating on top of your collected juice.\nAs the scum was floating on the top, I could neither pour nor siphon (well maybe I could have siphoned, I just couldn't be bothered to find the tube) to rid myself of it. Recalling a chemistry lesson from long ago, I remembered a brilliant piece of kit called a pear-shaped\u00a0separating\u00a0funnel. For those less familiar with these clever little things, they work very much like a normal funnel, but with a tap in the bottom and a plug in the top. I realised I could create a makeshift separating funnel using an empty coke bottle with a small hole in the bottom. The rate of flow \u00a0would be adjusted by maintaining a tight control on the lid, preventing the pressure from equalising inside the bottle, thus stopping the liquid escaping through the hole.\nThis looked like it was going to be more effort than it was worth, so I scraped the scum off with a fork.\nNow, on to the relevant part. You may have noticed when pouring your sugar water about the place that it is quite thick. Thicker than, say, rum. To remedy this, boil some water and top up your demijohn until the consistency looks about right. Scientific, I know.\nMixing some boiling water with cold, make a cupful up at around room temperature. To this, add a pinch of sugar and stir it in until it dissolves. Add to this your dried wine yeast, stir it up and wait for your demijohn to cool down before adding it in.\nBung your airlock on, and you're good to wait for a month or so. Step 7: Bottling and Drinking. All that's left to do now is bottle it and wait for a solid year. Yup. Easy as that. Go on, what's stopping you?", ["marrow-rum-or-booze-from-otherwise-useless-vegeta_0", "marrow-rum-or-booze-from-otherwise-useless-vegeta_2", "marrow-rum-or-booze-from-otherwise-useless-vegeta_3", "marrow-rum-or-booze-from-otherwise-useless-vegeta_4", "marrow-rum-or-booze-from-otherwise-useless-vegeta_5", "marrow-rum-or-booze-from-otherwise-useless-vegeta_6"]] [40354, "Introduction: My Favorite Mousse. You felt like just having popcorn for dinner. And now those feelings are turning to guilt. Because your body is a temple, right? Good news. I have a balanced solution to those decrepit dinners \u2014 a healthful and delectable dessert. It's high in protein, low in carbohydrates, builds strong bones and muscle, and goes down easy. It's almost all air, so get out your Jethro Bowl.\u00a0 Plus, this dessert has no calories, so it's the perfect diet food. ((By \"no calories\" I mean only calories that we should be eating anyhow. So they don't count.)) Step 1: You Will Need. You will need a functional kitchen and these ingredients. \u00be C milk \u00bc C sugar \u00bc C cornstarch 1 C heaping chocolate chips 2 TBS instant coffee \u00bd C pasteurized egg white (albumen) garnish This is a 2 step recipe. 1) Boil and chill a killer pudding. Warning: Do not consume this pudding straight or your head and bowels will explode. Simultaneously.\u00a0 2) Whip albumen foam and mix with a little of the cold pudding. Warning: Do not use fresh eggs for this or you could die.\u00a0Comprenez-vous? Let's go. Step 2: Boiled Pudding. Start with cold milk in a 3 quart pot. It really has to be cold. Add the sugar and cornstarch, whisk to thoroughly dissolve. Begin heating. If the milk is warm when you add the cornstarch, you will get instant lumps if you are lucky. Generally it means a big mess and do-over. Have your ingredients measured and ready to go. I start on HIGH heat until the pot gets warm to the touch. Whisking constantly. Then throttle back to MEDIUM. Whisking constantly. Then at the 1st sign of a bubble, down to MEDIUM LOW. Whisking constantly. Then continue heating for 5 minutes at a very low boil. Whisking constantly. This pudding will scorch or boil over if you goof off. That's why they sell mountains of instant pudding for children. But we're all adults here, right? Don't turn your back on it. After 5 minutes at boil, cut the heat. Whisk in the chocolate and coffee. You could add vanilla too, if you want to get rid of extra vanilla. I transfer the hot pudding into a quart storage container to flash chill in tap water. Careful, it's hot. Then refrigerate overnight.\u00a0 Step 3: Whip It Up. When you are ready for dessert, put the albumen in a perfectly clean bowl. Set the mixer to warp 10 and engage. You want stiff peaks of dry foam. It's ok to stop and look and whip some more.\u00a0 Some people use a pinch of potassium bitartrate (aka cream of tartar) to acidify the albumen and get better foam. I use scrupulously clean gear and have no trouble without it. \u00a0 Step 4: Bring It Together. Immediately spoon \u00bd to a full cup of pudding into the foam and give it a quick whirl. The flavor is intense, so start off easy. Thorough blending is unnecessary, and some variegation may even be preferred.\u00a0 Step 5: Where Angels Fear to Tread. Now you can serve the mousse directly and be happy. But why be happy when you can be ecstatic? So garnish like a fool.\u00a0 Here I've sprinkled some shredded coconut and Hershey's Special Dark chocolate powder for contrast. I also dropped some frozen cherries, because I'm a little desperate for freezer space right now.\u00a0 If you hate sleep, a sprinkle of instant coffee crystals would work too. Or inject a surprise center of whipped cream to steer the mood in a different direction. Howbout some cubes of frozen cake to take it over the top.\u00a0 Step 6: Speaking of Freezing \u2026. Yes we can! Line a baking pan with cling wrap and shovel the mouse into the freezer. The bubbles persist to render a light, cleavable, frozen dessert. Have 2 slices: It's all air. Cheers from Sarasota", ["my-favorite-mousse_0", "my-favorite-mousse_1", "my-favorite-mousse_2", "my-favorite-mousse_3", "my-favorite-mousse_4", "my-favorite-mousse_5", "my-favorite-mousse_6"]] [40355, "Introduction: Hashbrown Casserole. Hashbrown casserole is a southern favorite when it comes to the holidays! I love love love it. Potatoes, cheese, and onions YEAH. :D\nThis hashbrown casserole came from my cousin Linda, which was passed to my mom and then to me. My mom made some small changes as did I. The end result is an over the top crazy delicious hashbrown casserole.\nBe careful with this one - too much and you're on a train to food-coma-ville. It's a happy but not very productive place. :) Step 1: Ingredients:. \n\t\t2 lbs frozen shredded potatoes or freshly shredded potatoes (I actually used a few more handfuls on top of that!)\n\t\t1 can cream of chicken soup\n\t\t1 cup sour cream\n\t\t1 cup milk\n\t\t1/2 cup butter, melted\n\t\t1 onion, chopped\n\t\t2 cups grated cheese\n\t\tpepperTony's seasoning\u00a0(if you can't get Tony's where you are, order it! You will not be disappointed. :D)\nYou'll also need a 9x13 baking dish (glass works best) and an oven preheated to 350 F.\nChop the onion however big you like - I like mine a little chunkier. :D The cheese my mom recommends for this is a colby/jack mix, so I do that too. It's really good with anything that's not too smelly, though.\nI don't add any salt to mine (the butter, cheese and soup will all have lots) but I do like adding a bit of Tony's seasoning and some pepper.\nMy mom says that you can turn it into a meal by adding ham to the mix - I want to add bacon! I didn't think about it until it was too late. Someone please add bacon and send me pictures. :D Step 2: Defrost/shred the Potatoes. If you're using frozen potatoes you'll need to defrost them. I put them in a large bowl and pop them in the microwave on the defrost setting - it took about 10 minutes to get them nice and defrosted. If you're good at thinking ahead, you can always pop them in the fridge the night before. :)\nOnce they're defrosted, let them hang out in a colander while you get everything else together.\nIf you're shredding your own potatoes they won't need any extra draining. Step 3: Preheat and Combine!. Preheat the oven to 350 F.\nChop the onion and melt the butter.\nThen combine all the ingredients in your baking dish. Mix very well! You want the potatoes to be coated with everything. After it's mixed, press the potatoes flat in the dish. Step 4: Bake!. Bake for 45 minutes at 350 F. After 45 minutes, it'll be done but looking kinda pale. If this doesn't bother you, chow down!\nIf you'd like a little more color, broil it on high for 5-10 minutes. I love doing this because it makes the top nice and crunchy. :D Step 5: Serve!. Hashbrown casserole goes great with everything! I especially like it with ham or BBQ. :D\nIt's also a really good midnight snack when it's cold right from the fridge.", ["hashbrown-casserole_0", "hashbrown-casserole_1", "hashbrown-casserole_2", "hashbrown-casserole_3", "hashbrown-casserole_4", "hashbrown-casserole_5"]] [40356, "Introduction: Gluten-Free Sandwich Dhokla. Dhokla is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter derived from rice and split chickpeas.Khaman is a similar gram flour-based food. Whereas dhokla is made with rice and chickpeas, khaman is made from chickpeas only. It is generally lighter in color and softer than dhokla, to make dhokla small proportion of baking soda is added while in khaman more baking soda is added to make it more fluffy spongy and porous. Although a Gujarati snack, it has become increasingly popular across India, as well as in other regions with a sizeable Gujarati community.It's new variation to normal khatta and khaman dhokla as here I'm using both the batters to give a twist and that's why it's called sandwich dhokla! Step 1: \u200bIngredients to Make Sandwich Dhokla. For white layer:1 cup organic split black gram (udad daal) 2 cups idli rice Salt to taste Water to get idli better consistencyFor yellow layer:1 cup chickpeas flour 1 tbsp gluten-free semolina 1 tsp salt 1 tbsp sugar 1 tsp fruit salt Water to get idli better consistencyFor Tempering:1 tbsp oil 1 tsp mustered seeds Pinch of Asafoetida Few curry leaves2 green chilies slicesOther Ingredients:1/2 cup sugar diluted water Pinch of red chilli powder to sprinkle on top Coriander leaves, chillies and coconut powder to garnish Red, green chutney to serve with Step 2: How to Make Sandwich Dhokla :. Please open the link to see each link. Step 3: STEP 1:. First for white Dhokla layer take 1 cup of idli rice and 1/2 cup udad daal separately into two different bowls and wash it properly. And rest them for 5-6 hours or overnight. Step 4: STEP 2:. Grind rice and split black gram together and make fine paste with adding very less water. Step 5: STEP: 3. Now put it into warm place of your kitchen to get fermented. Look at the pic for reference after 5 hrs. Step 6: STEP:4. Take this idli batter into medium sized bowl and add 1 tsp of salt to make first layer. Grease the medium sized plate with oil and pour first batter into it. Step 7: STEP : 5. Put the plate into already hot steamer and cook first layer for 7-8 mins. Step 8: STEP: 6. Once first layer is cooked after 7-8 mins, apply green coriander mint chutney and cook for another 3 more mins. Step 9: STEP: 7. For third layer, take 1 cup of chickpeas flour into medium sized bowl, add all other ingredients than water and mix it well. Step 10: STEP: 8. Now add water to get desired consistency like idlis batter and mix it will using whisk to avoid lumps. Once second layer of dhokla cooked, add fruit salt into the third layer batter and pour on top very quickly. Step 11: STEP: 9. Sprinkle red chilli powder on top and cook for another 10 mins. Step 12: STEP: 10. Once cooked remove it from heat and let it be at room temperature.Now for tempering, put oil into small nonstick pan, add mutated seeds, once spluttered, add asafoetida and green chillies, curry leaves and spread it on Dhokla.Pour sugar water on it and rest for another few mins until it gets absorbed. Step 13: STEP: 11. Once dhokla is getting into room temperature, cut it into desired shapes of your choice. Step 14: STEP: 12. Serve hot with tomato sauce and green chutney.", ["gluten-free-sandwich-dhokla_0", "gluten-free-sandwich-dhokla_3", "gluten-free-sandwich-dhokla_4", "gluten-free-sandwich-dhokla_5", "gluten-free-sandwich-dhokla_11", "gluten-free-sandwich-dhokla_12", "gluten-free-sandwich-dhokla_13", "gluten-free-sandwich-dhokla_14"]] [40357, "Introduction: Easy Smoked Salmon Dip. This smoked salmon dip is super quick and easy to make, and a sure-fire crowd pleaser.\u00a0 I mean who doesn't like smoked salmon and cream cheese?\u00a0 Villains, that's who.\u00a0 Some fresh dill and lemon juice freshen up this dip, and make it the perfect appetizer to serve with fresh vegetables and crackers.\u00a0 The best part is, it takes less than five minutes to whip up!\u00a0\n(Warning: it also takes less than five minutes to consume an entire bowl, so beware!) Step 1: Ingredients. 4 ounces (1/2 cup / 113g) sour cream\n1 tablespoon minced fresh dill\n1 tablespoon freshly squeezed lemon juice\n8 ounces (1 cup/ 226 g) cream cheese, at room temperature (or microwaved for 30 seconds)\n4 ounces (113g) smoked salmon, minced Step 2: Combine. Combine all ingredients in a bowl. \u00a0\nGrind in fresh salt and pepper to taste.\nMix well. \u00a0 Step 3: Assemble Appetizers. To make super cute finger-food appetizers, combine salmon dip with crackers, sliced cucumbers, halved mini tomatoes, and fresh dill. Step 4: Devour. So cute you almost don't want to eat it! \u00a0almost\nSeriously, try not to eat 10 of these in one sitting.\nTry.\u00a0 I won't judge.\nEnjoy!", ["easy-smoked-salmon-dip_0", "easy-smoked-salmon-dip_1", "easy-smoked-salmon-dip_2", "easy-smoked-salmon-dip_3", "easy-smoked-salmon-dip_4"]] [40358, "Introduction: Coconut Curry Candy. I don't know if a lot of people are getting the flu right now or it's just a lot of people around me but I decided to be proactive about it and make this candy.\u00a0 I developed the recipe from a variety of sources: - It's loosely based on an instructable I made about a year ago - Also it is because of an Instructable I made recently where I suggest you should listen to Coconut Woman by Harry Belafonte which mentions a coconut candy. Anyway, try it for yourself to be proactive about getting the flu by using all of these chemically potent ingredients.\u00a0 It's easy, nutritious and delicious!\u00a0 Step 1: Gather Your Ingredients. What you'll need for this recipe, and why you'll need it: 1 whole coconut (a good source of protein, iron and zinc which will help your body rebuild cells, help transfer oxygen throught your system giving you more energy while also\u00a0giving\u00a0your immune system a boost...also it\u00a0gives nice texture and that tropical feel...oh and there are\u00a0loads more reasons for including coconut in your diet) 1 1/2 cups sugar We're just using sugar as a binder in this recipe. The zest of one orange Because just 6g of the stuff has 14% your RDI...that seems like a good reason to me. 1 tbsp curry (I used a hot madras curry powder) see cumin and tumeric 1 tbsp ginger (fresh or powdered) Reduces pain, anti-inflammatory, boosts appetite, aids digestion, flavorful and tastes of the tropics. What's not to like? 1/2 tsp of cumin Good for\u00a0anti-glycation, as an\u00a0antioxidant AND it is antiseptic.\u00a0 1/2 tsp chili powder or cayenne Filled with capsaicin, these reduce pain, inflammation,\u00a0phlegm and and a whole bunch of other things. 1/2 tsp turmeric Anti-inflammatory, packed with anti-oxidants, full of vitamins A/C/E (because it's Ace!). 1/2 tsp mustard seeds (or ground mustard if you wont be using a food processor) reduces pain and breaks up congestion 1/4 tsp garlic (fresh, powder or granules) antiseptic, anti fungal, full of powerful cold and flu fighting ingredients...can you really doubt garlic? 1/4 tsp salt Also, you will need some parchment or wax paper. Cross-referenced sources: Coconut 12\u00a0 Orange Zest 12 Ginger 123\u00a04 Cumin 123 Chili Pepper or Cayenne 12\u00a03 Turmeric 12\u00a03 Mustard 12\u00a0 Garlic 12\u00a03 Step 2: Drain the Coconut. Put a hole in each of the \"monkey eyes\" on your coconut, drain all of the liquid and set it aside. Crack open your coconut*\u00a0and remove the meat from the shell. *if you open your coconut nicely, you can use the shell to make other Instructables like this, this, this, that, this, this-other-thing, Whoa-this-thing, also there is this, that and many more. If you split your coconut nicely in half, you can also use it as a candy bowl at the end of this Instructable.\n Step 3: Would 'masticate' Be an Appropriate Verb for This?. \n Ok, now is the time when you combine most of your ingredients. Start by shredding your coconut in a food processor (but If you don't have one you can use a normal grater instead). Add the zest of one orange,\u00a01 tbsp curry,\u00a01 tbsp ginger,\u00a01/2 tsp of cumin,\u00a01/2 tsp chili powder,\u00a01/2 tsp turmeric,\u00a01/2 tsp mustard,\u00a01/4 tsp garlic, and\u00a01/4 tsp salt to the coconut. Pulse the food processor some more until all the ingredients are thoroughly combined (of course if you don't have a food processor\u00a0then just use a fork...or something). Step 4: Sugar & Water. Mix the 1 1/2 cups of sugar with the coconut water you've taken and boil it on medium heat for about 15 minutes to get rid of most of the water and turn the sugar to a liquid. Easy, no? Step 5: Let's Get Coconuts!. Now, that hopefully most of the water has evaporated from your coconut/water mixture, it is time to toss your shredded coconut and spice mixture into it. Stir this for 5 minutes or until the mixture is thick and relatively free of liquid; if you slide all of the mixture to one side of the pan, there should be very little liquid ( or none) which flows into the half of the pan with nothing in it. Step 6: Yes, Ooey-gooey.. \n So it's about time you did something with that ooey, gooey, mixture in the pan. Prepare two sheets of parchment paper, about the size you would use on an average size cookie sheet. Pour the coconut, sugar, spice mixture on one of the sheets and place the other sheet on top. Use a rolling pin to get an even thickness...about 4mm thick. Step 7: This Step Will Determine What Kind of Person You Are But Not How Your Candy Will Taste.. \n Now you have a decision to make: do you want your candy right away or do you want to wait for two whole days? if you want your candy right now then continue on with this step, if you can wait then skip to the next step. Whichever you choose, your decision will not change the taste of your candy. Choosing the next step will result in a harder candy though. Apparently you're an impatient person who just wants their candy now. I like your style. Remove the top layer of parchment paper from your candy sheet and roll the whole thing into a log, rolling it a little and pulling back the parchment, and repeating. (sorry there are\u00a0no pictures because\u00a0this but it takes both hands). Cut your roll lengthwise\u00a0down the middle and then into even sections about 1 1/2 cm thick. Cut a whole bunch of little squares out of parchment or wax paper (one for each section of candy you've cut). Place each section of candy on each square of parchment or wax paper. Roll the paper around the candy and then twist the sides (like in the picture). Step 8: With Bated Breath..... \n If you have chosen to finalize your candy using this step, you must be very patient...and also you don't like having delicious things in your mouth. I do not envy you. For this step: Begin by removing the top layer of parchment paper (if you haven't already). Cut your ooey-gooey candy sheet into diamonds. Leave the candy in a cool, dry place for 2 days. Try to cover it so that the candy can dry out but so that no bugs want to feast on the candy you so patiently await. If you like, you can sprinkle fresh or toasted coconut and/or orange or lime zest on top of the candy (that you won't get to eat for 2 days). Step 9: Coconut ~ Curry ~ Candy. Now, whether you are patient or not, you should have some candy to help you fight off a wintertime sick and put a taste of the tropics into your mouth.\u00a0 ...and if you didn't smash your coconut shell too much, you can put your candy into it as I did. Store your savory/spicy/sweet(but not too sweet) candy in your refrigerator. After they cool, they should have the approximate consistency of tiny granola bars. Please leave me any questions, comments or reviews (if you happen to make this Instructable). Happy candy-making to you and stay healthy.", ["coconut-curry-candy_0", "coconut-curry-candy_1", "coconut-curry-candy_2", "coconut-curry-candy_3", "coconut-curry-candy_4", "coconut-curry-candy_5", "coconut-curry-candy_6", "coconut-curry-candy_7", "coconut-curry-candy_8", "coconut-curry-candy_9"]] [40359, "Introduction: Potato-Skin Mini-Quiches. For years one of my staple party foods has been Potato skins... what could be better then potatoes, bacon and cheese all in once delicious bite? WELL.... one day I was preparing for a spring brunch I had just finished making 2 quiches and was starting on the potato skins when I saw the left over quiche mixture that would not fit in my pastry. As I hate to throw any food away I thought what could I do with that? BINGO! use the potato skins as the vessel for the quiche! They are a marriage made in heaven bot start with a base of bacon and cheese so why not join them!\nSo here is my Finger Fusion: Potato-Skin Mini-Quiches! Step 1: Ingredients. 2 pounds small / medium potatoes\n4 slices bacon\n1 cup assorted grated cheese\n2 large eggs\n1 cup cream\nsalt / pepper / cayenne pepper to taste Step 2: Potatoes. \n\t\tWash and cut the ends off of the potatoes\n\t\tIf potatoes are too big cut in half (each piece should be about an 1.5 inches)\n\t\tPlace on baking sheet and roast for 45min at 350 degrees\n\t\tRemove from oven and let cool\n\t\tWhen cool enough to handle scoop out center (save for mashed potatoes or just eat it as you continue to cook!)\n\t\tMake sure the bottom is thick enough (as you will be filling the shells with liquid) Step 3: Filling. \n\t\tFry Bacon until very crispy\n\t\tShred cheese (I use Parmesan, Cheddar and Smoked Gruyere)\n\t\tLightly beat eggs and cream together with salt and pepper\n\t\tChop bacon into small pieces Step 4: Cook It. \n\t\tPreheat oven to 425 degrees\n\t\tPlace potatoes on baking tray\n\t\tPlace bacon in the bottom of the potato shells\n\t\tCover bacon with cheese\n\t\tSpoon egg mixture into potato shells (as full as you dare)\n\t\tPlace in oven for 10 minutes\n\t\tTurn down heat to 300 degrees and cook for an additional 30 minutes\n\t\tLet stand for at least 10 minutes before serving Step 5: Serve. \n\t\tCan be served warm or cold\n\t\tPotato Quiches can be served whole or sliced in half to let your guest see the surprise inside!\n\t\tRemember to have napkins for your guests to wipe their fingers!", ["potato-skin-mini-quiches_0", "potato-skin-mini-quiches_1", "potato-skin-mini-quiches_2", "potato-skin-mini-quiches_3", "potato-skin-mini-quiches_4", "potato-skin-mini-quiches_5"]] [40360, "Introduction: Using Papaya As a Multipurpose Home Made Remidies. papaya is a delicious tropical fruit which has a great taste, mouthwatering flavor and great health benefits. Originally from the tropics of America the taste and its numerous health benefits made it popular in all the continents.also papaya is easily available year round. but papaya along with other ingredient inc. effect of curing\u00a0diseases effectively .\u00a0 Step 1: Papaya & Ginger. ingredients: 1>papaya 2>honey 3>ginger using this contents you can cure stomach ache and other gastric problems easily. process: peel off papaya thoroughly (300 gm) .grind the ginger ,we just need a half tablespoon also mix 2 table spoons of honey.take a bowl and add all three ingredients .if possible add just a pinch off baking soda to it and enjoy to cure stomach related problems. Step 2: Papaya and Coffee. Dengue is transmitted by mosquitoes and can be fatal. Common symptoms include fever with headache, severe muscle pain, joint pain and rashes on the body. There is no effective medicine for dengue.Traditionally, the juice of papaya leaf has been found to be useful in the treatment of dengue fever. ingredients : 1> papaya 2> coffee 3> sugar \u00a0 process : take papaya wash it , peel it, cut in to cube. take \u00a0coffee (less than 1/2 table spoon) and 2 spoons -sugar into a bowl mix it with a little warm water and add papaya . eating this will give you tremendous energy to fight to cure dengue .\u00a0 Step 3: Papaya and Cucumber. It is great for the skin and can be used as a face pack to get its benefits. It helps to get rid of acne and skin infections as it helps to open clogged pores. The fermented flesh of papaya also called as papain helps to dissolve the dead cells, giving fresh and glowing skin as a result. It is good to cure the skin infections and wounds that don\u2019t heal quickly. ingredients: 1>papaya 2>cucumber 3>lemon juice process: take papaya wash it grind it along with cucumber , add 1/2 table spoon of lime juice to it .and apply to your face for glowing skin .\u00a0 Step 4: Papaya & Egg. use of papaya and egg can cure your hair fall ,dandruff ,hair roughness and many other hair related problems. ingredients: 1>papaya 2>egg process : take a bowl , place the egg yolk in it .churn papaya thoroughly using a grinder. mix papaya and egg yolk .for better results mix 2 spoons of cured . and apply to your \u00a0hairs and wait for 2 hours and wash your head using normal water . healthy and shinning hairs will be visible . Step 5: Papaya and Milk. While most people throw them away, papaya seeds and not only edible, small amounts of them in your diet can be surprisingly good for you.chewing half a teaspoon of the seeds is not like eating papaya fruit. They have a strong flavor, more like a cross between mustard and black peppercorns. 1> Many cirrhosis sufferers have had dramatic improvements with this powerful natural treatment.Liver cirrhosis is a disease, often caused by excessive alcohol consumption over many years. 2>Studies have shown an extract made from them is effective at killing E coli, Salmonella, Staph and other dangerous bacterial infections. \u00a0 ingredients: 1>papaya 2>milk process : take out juice of papaya add little amount of milk along with sugar and drink it to get multiple advantage.it can be use as anti aging ,anti bacterial, skin glowing, weight lossing, dengue cure, curing motion sickness and many more ...enjoy the day", ["using-papaya-as-a-multipurpose-home-made-remidies_0", "using-papaya-as-a-multipurpose-home-made-remidies_1", "using-papaya-as-a-multipurpose-home-made-remidies_3", "using-papaya-as-a-multipurpose-home-made-remidies_4"]] [40361, "Introduction: Nacho Cheese Pops. \n\tHave you ever wondered when Nachos were invented and by whom?\u00a0 Ignacio Nacho Anaya from Pietra's Negras, Mexico invented them in 1943 while working at the Victory Club restaurant in Piedras, Mexico.\u00a0 It is a Mexican town that is just across the Texas border.\u00a0 Some military wives stopped in to eat\u00a0 at the Victory Club and Ignacio threw together what ingredients he had on hand and the Nacho was born!.\u00a0 Every year they have the Nacho competition in Piedras Negras.\u00a0 Here is the very interesting article:\u00a0http://www.cooksinfo.com/edible.nsf/pages/nachos\n\tI love corn bread and I also love Doritos! I thought I would combine the two and see what happens. I will be sharing how to make Nacho pops.\u00a0 I am writing a cookbook for my kids so they will have a copy of all my favorite family recipes that have been passed down.\u00a0 I am modifying a family favorite corn bread recipe to make Nacho cheese pops.\u00a0 The results were so good I want to add it to my faves.\n\tThis recipe was made from our families favorite corn bread recipe. I substituted the Doritos for the cornmeal in our cornbread recipe and changed the cooking method.\u00a0 Step 1: Ingredients. Ingredients:\n\t1 Cup mashed Doritos (The original recipe has 1 cup of white corn meal but everything else is the same, except the method.)\n\t2 C Flour reserve one cup for forming the ball (You may need more flour for forming the balls)\n\t\u00bc C Sugar\n\t2 t Baking Powder\n\t1 t Baking Soda\n\t2 C Buttermilk\n\t2 Eggs\n\tDash of sea salt\u00a0 you can omit if you like.\n\tOil for frying the pops.\n\tSkewers.Please note: You may substitute plain milk with 1 tbs of vinegar added instead of buttermilk, but it greatly impacts texture and taste. This recipe is my cornbread recipe that I changed: \u00a0I exchanged the cornmeal with the Doritos.\n Step 2: Supplies. You will need:\n\tMixing bowls\n\tOven dish\n\tMixing spoon\n\tLiquid measuring cup\n\tDry measuring cup\n\tMeasuring spoons\n\tSkewers\n\tPlastic zip lock bag\n\tFrying pan Step 3: Mix. \n\tMix the dry ingredients.\n\tThen stir in buttermilk and egg (reserving 1 cup of the flour for forming the balls.)\n\tMix well.\n\tPlace 1 cup of flour in a small bowl and slowly add the cornbread mixture until you have a nice round ball. I only made a couple of pops because of multiple projects, so you might need to add more flour. After the mixture is not sticky and can be formed into balls make the small round balls. Step 4: Fry. \n\tI used a regular quart pan for frying and added the oil.\n\tGot it hot and dropped the balls into the hot oil until nice and brown.\n\tRemoved \u00a0them and allow them to cool down.\n\t\u00a0 Step 5: Skewers. \n\tThen I inserted the skewers.\n\tVoila! Step 6: Sunshiine's Final Thoughts. \n\tThey had a fantastic texture! The flavor was on the mild side to dip them into a sauce. I think these would taste wonderful dipped into a cheese sauce! You could add peppers to the batter to spice them up.\u00a0 It is a great way to use up the end of a nacho bag because the pieces are usually small by then anyway.\n\tIn closing I would like to thank our instructables company, sponsors, authors, readers, and members; for making this community a great success! Many hours and hard work has been put into making this place the best DIY on the Internet. Have fun and thanks for stopping by!\n\tSunshiine", ["nacho-cheese-pops-1_0", "nacho-cheese-pops-1_1", "nacho-cheese-pops-1_2", "nacho-cheese-pops-1_3", "nacho-cheese-pops-1_4", "nacho-cheese-pops-1_5", "nacho-cheese-pops-1_6"]] [40362, "Introduction: Oven-Baked Vegan Pumpkin Donuts. Another easy vegan recipe for your Thanksgiving!For this recipe, I actually turned my donuts into fried, Timbits (donut holes), and baked. As am entering these donuts into Baking Contest, I am leaving out the instructions for timbits and fried donuts, and just uploading the baked ones :) Step 1: Ingredients. \u2022 1/4 c almond milk, lukewarm\u2022 1/2 tsp sugar\u2022 1 tsp active dry yeast \u2022 2 c flour\u2022 6 tbsp dark brown sugar\u2022 1/2 tsp cinnamon powder\u2022 1/4 tsp allspice powder\u2022 1/2 c pumpkin puree \u2022 2 tbsp vegan margarine Step 2: Directions. In a bowl, mix:\u2022 almond milk, lukewarm\u2022 sugar\u2022 active dry yeastMeanwhile, in a stand-up mixer, with dough hook attachment, mix:\u2022 flour\u2022 dark brown sugar\u2022 cinnamon powder\u2022 allspice powder\u2022 pumpkin pureePour in:\u2022 Yeast mixture Knead in: \u2022 vegan margarineCover dough and let rest in warm area for half H Roll flat dough, cut with donut cutter, let rest for 30 minutes Preheat oven 350 F, bake for 25-30 minutes Step 3: Topping. Obviously you can top whatever you want. Here I had ganache on my donuts :)How to make the ganache:A handful of dairy free chocolate chips, melt on double boiler. Stir in 2 tsp almond milk. Mix until ganache consistency", ["oven-baked-vegan-pumpkin-donuts_0", "oven-baked-vegan-pumpkin-donuts_1", "oven-baked-vegan-pumpkin-donuts_2", "oven-baked-vegan-pumpkin-donuts_3"]] [40363, "Introduction: How to Make Homemade Cheesecake. I hope this helps all the cheesecake lovers.", ["how-to-make-homemade-cheesecake_0"]] [40364, "Introduction: Grilled Cheese Roll Ups. Watch this video or go to the next step!) Step 1: Bread. Take a piece of bread and cut of the crusts.Take a rolling pin and roll it. Step 2: Cheese. Take a cheese.Lay a cheese onto the bread. Roll it. Step 3: Pan. Heat oil in a pan.Put the roll in a pan.Cooking it a few minutes. When they start turning golden turn them over. Step 4: Enjoy. You could eat at the breakfast or lunch!)Enjoy)", ["grilled-cheese-roll-ups_0", "grilled-cheese-roll-ups_1", "grilled-cheese-roll-ups_2", "grilled-cheese-roll-ups_3", "grilled-cheese-roll-ups_4"]] [40365, "Introduction: Healthy No-Bake Recipes- Snacks and Desserts | Ep. 1. This collection of recipes is delicious, healthy, and easy to make. These are snacks and desserts (most are Paleo) which do not require an oven. Let's get started!(Here is my video version. Video Instructable) Step 1: Frappuccino Base. Ingredients:1 spoonful of vanilla ice cream1/4 cup of milk2 cubes of iceRequires a blenderIn a blender, add your ice cream.Pour in the milk.Add in the cubes of ice.Blend until you reach a creamy texture.Serve in cups, or freeze and serve in bowls. Step 2: Green Tea Frappuccino. Ingredients:Frappuccino base (from step 1)Green tea bagsMake green tea by stirring the tea bags in warm water.Stir green tea into frap base.Serve in cup, or freeze and serve in bowls. Step 3: Butter Bars. Ingredients:3 spoonfuls of peanut (or almond) butterHandful of large nuts or fruitHandful of small nuts or fruitRequires a pie plate.Spread the peanut butter into the bottom of the pie plate.Sprinkle the large nuts onto the butter.Sprinkle the smaller nuts onto the butter.Cool in the fridge for 1 hour.To serve, cut chunk out and place onto a plate. Step 4: Fruit Kebabs. Ingredients:Fruit or vegetables Topping (I used peanut butter)Requires skewersCut small, thin slices of fruit. Stick slices onto skewers. Spread topping onto slices. To store, place in a plastic bag in the fridge.", ["healthy-no-bake-recipes-snacks-and-desserts-ep-1_0"]] [40366, "Introduction: Quick Focaccia. \n Everybody should always have some bread dough at hand, no matter if it\u2019s a sourdough, store bought or made with the no-knead method. Your lunch is never a problem if you have some bread dough. A few days ago I made some bread dough taking the idea from the \u201cArtisan Bread in 5 Minutes a Day\u201d and freely adapting their recipe. I used part of the dough to make pizza for dinner that very night and stashed the remaining dough in the fridge. It could be refrigerated for up to 10 days but it never happened to us, I\u2019ve always used it up in a couple of days. I usually bake the focaccia in the stove on top of my baking stone but this time I was short of time and heated my stone on the stove, I rolled my dough and cooked it for a few minutes on both sides. There was my lunch. I seasoned the focaccia with some Tuscan extra virgin olive oil and added some rocket, shredded mozzarella cheese, cherry tomatoes and some thinly sliced speck.\nHere are the ingredients for 3-4 focaccias or pizza bases:\n\t\t330-350 ml lukewarm water\n\t\t1 packet of dry yeast (2 \u00bd tsp)\n\t\t1 tsp fine sea salt\n\t\t1 tsp sugar\n\t\t30 ml extra virgin olive oil\n\t\t700 g all-purpose flour (Italian 0 flour)\nMix yeast, sugar and water (start with 330 ml and then add more at the end if needed) and oil in a large bowl, stir with a wooden spoon. Add flour and salt and mix well until all of the flour has been incorporated. If the dough is too dry add more water by the spoonful. It should be a sticky but not runny. Close your bowl, not airtight, and let rise for a couple of hours or until the dough rise and then collapse. Now the dough is ready to be used. I put mine in the fridge for a few hours so that it\u2019s easier to handle it, but\u00a0\u00a0 if you\u2019re short of time it doesn\u2019t matter. Sprinkle the surface of the dough with flour, then cut a piece, about\u00a0 or 1/2 or 1/3 depending on how you like your pizza or focaccia, if you use 1/3 it\u2019ll be fluffier and if you use 1/2\u00a0 it\u2019ll be thinner. Roll the dough on a well floured surface and make your pizza or focaccia as you usually do.\n ", ["quick-focaccia_0"]] [40367, "Introduction: EZ Chili. I call this a dump chili because there is very little involved but dumping purchased ingredients in a pot. It's perfect for the beginning cook or if you just don't have a lot of time Step 1: Shopping List. you will need a couple of pounds of ground meat of choice, I'm using ground beef\n\u00a01 onion\n\u00a0chopped garlic or 3 garlic cloves (not shown)\n\u00a01 jar of salsa\n\u00a0 1 small jar of tomato sauce\n\u00a01 package of chili seasoning\n\u00a01 bag of diced bell peppers ( use fresh if you have them)\n\u00a0 tortilla chips\n\u00a0hot peppers of choice ( I'm using habaneros.. be careful when handling any hot peppers) Step 2: Getting Started. I like a rustic chop to the peppers and onions in chili so I chunked the onion into large pieces, added the onion, ground meat, chili seasoning and green peppers to a frying pan.\n\u00a0seasoning packets usually say to add after the meat is cooked and drained and want you to add water, I prefer to cook the seasoning into the meat, the meat and veggies will give off enough moisture that you usually don't need to add water.\n\u00a0cook the mixture over medium high heat until the meat has lost its pink color then strain any grease and pour into a crockpot (if you don't have a crockpot GET ONE but you can cook this completely in a large skillet, just turn the heat way down) Step 3: DUMP IT. Add the meat mix to the crockpot (or deep frying pan, large pot or dutch oven) and pour in the salsa, the tomato sauce, your hot peppers of choice (a handful of habaneros in this case) and the crumbled tortilla chips (the chips will help thicken the chili) allow to simmer for at least an hour, 3-4 is better and even better is to let the chili rest in the refrigerator overnight and reheat on low before serving Step 4: DONE. OK, my chili is resting in the refrigerator.\n\u00a0When I go to serve it, I'll have a bowl of shredded cheddar cheese, some chopped tomatoes, sour cream, chopped red onions, cheese-it crackers , hard rolls with butter and chunks of chocolate bar. YES CHOCOLATE ! The habaneros make this a fiery chili, the chocolate helps to relieve the heat and it adds a unique taste to the chili as well. ", ["ez-chili_0", "ez-chili_1", "ez-chili_2", "ez-chili_3", "ez-chili_4"]] [40368, "Introduction: Halloween Treat. Step 1: Materials . -Candy corn-peanuts -medium size bowl -Lid Step 2: Add the Peanuts . Simply add in the peanuts. You can control how sweet the mixture is by adding more peanuts (not as sweet) or less peanuts (more sweet) I'm using half a jar to one bag candy corn. Step 3: Add the Candy Corn . Simply add the candy corn into the bowl with the peanuts! Step 4: SHAKE!!!. Shake the bowl with the lid on gently so you mix it all together but don't break the candy corn. Step 5: Eat . Enjoy!", ["halloween-treat_0", "halloween-treat_1", "halloween-treat_2", "halloween-treat_3", "halloween-treat_4", "halloween-treat_5"]] [40369, "Introduction: Raspberry Almond Smoothie. Raspberry almond smoothie is a great choice for those looking for dairy free alternatives but also for those who like almond milk or want to stay healthy!This almond milk smoothie only takes 5 minutes to prepare and gives you a vitamin and energy boost!Read more =>www.happyfoodstube.com/dairy-free-raspberry-almond-smoothie-recipeVisit my blog for more tasty recipes - www.happyfoodstube.com Step 1: Ingredients:. 1 cup/110g Frozen Raspberries1 cup/250ml Almond Milk3 Tablespoons Almond Butter10 Almonds , finely chopped Step 2: Directions:. In a food processor, combine raspberries, almond milk and almond butter until smooth.Finely chop the almonds.Pour into a glass/jar/cup and top with chopped almonds and some extra raspberries (fresh or frozen).Enjoy!The post Dairy Free Raspberry Almond Smoothie appeared first on HappyFoods Tube. Step 3: FOLLOW, COMMENT AND SUGGEST. \u25ba DON\u2019T FORGET TO FOLLOW ME ON INSTRUCTABLES, OVER 200 RECIPES AND TUTORIALS!LEAVE YOUR COMMENTS, QUESTIONS, IDEAS AND SUGGESTIONS! \u25ba Website: www.happyfoodstube.com\u25ba Pinterest: https://www.pinterest.com/happyfoodstube\u25ba YouTube: www.youtube.com/happyfoodstube\u25ba Google+: https://plus.google.com/+happyfoodstube\u25ba Facebook: https://www.facebook.com/happyfoodstube\u25ba Instagram: http://instagram.com/happyfoodstube\u25ba Twitter: https://twitter.com/happyfoodstube", ["raspberry-almond-smoothie_0", "raspberry-almond-smoothie_1", "raspberry-almond-smoothie_2", "raspberry-almond-smoothie_3"]] [40370, "Introduction: Cupcake Bouquets. Cupcake bouquets. These are full sized cupcakes decorated to look like flowers and arranged in flower pots. Some are arranged in Easter baskets.", ["cupcake-bouquets_0"]] [40371, "Introduction: 20 Minute Lasagna / Skillet Lasagna. 20 minute Lasagna / Skillet Lasagna is the easiest Lasagna ever. It is so cheesy, yummy and delicious homemade lasagna. It is perfect to make for busy weeknights. You gonna cook this dish in just one skillet, so you only have one dish to wash. There is no need to pre boil the lasagna sheet. Try out this simple dish and enjoy :) Thanks for visiting..Preparation: 3 minutesCooking time: 17 minutesServes: 3 to 4 Adults Step 1: Ingredients. Ingredients:250 gm Minced chicken1 Onion, diced4 Garlic, mincedAbout 4 to 5 Lasagna noodle sheets, broken into 1/4th size1 cup Pasta sauce1 cup Water1/2 tsp Italian herbsSalt to taste2 tbsp vegetable oil1/4 cup Parmesan cheese1/2 cup Mozarella cheese 1/4 cup Ricotto cheeseBasil Leaves for garnishingThings required:You will need a skillet wit lid to cook this dishSpatula Step 2: Cook Chicken & Lasagna Noodle. Heat oil in a large skillet over medium high heat. Add onion, garlic and minced meat. Season with salt and italian herbs, Mix, cook and stir occasionally for 5 minutes.Add broken lasagna noodles, pasta sauce and a cup of water. Close the pan with its lid and cook for 5 minutes. Step 3: Cheesy Time!. After 5 minutes, open the lid and stir again. Now add parmesan cheese and give a stir. Sprinkle mozerella cheese on top and close the skillet and cook for 5 more minutes on medium low heat. Finally top with ricotta cheese and close the lid an cook for 2 minutes.Remove the skillet from heat, garnish with some basil leaves and serve hot..", ["20-minute-lasagna-skillet-lasagna_0", "20-minute-lasagna-skillet-lasagna_1", "20-minute-lasagna-skillet-lasagna_2", "20-minute-lasagna-skillet-lasagna_3"]] [40372, "Introduction: 15 Minute Vegetables Tacos (from a Meat Guy) . I'm a meat eating guy. I hunt. My idea of a great meal was traditionally a big steak. But I also was recently diagnosed with high blood pressure. And since my grandfather had a bad stroke, and was never the same until his death, and then my dad had a stroke (small one but still), I figured maybe I don't like steak and bacon as much as I want to see my kids grow up. Honestly, sometimes I add in a few ounces of chorizo (it doesn't take much to add flavor) or a little bit of chicken breast. I like it but I don't have to have it. You can also see there is no salt. Add it to your liking. Blood pressure and salt don't like each other. So I don't. Nutritional information:33 calories in a zucchini 30 calories in a yellow squash44 calories in onion24 calories in bell pepper Olive oil 119 calories per tablespoon (2)87.5 calories in tomatoes 385 calories in black beans That makes this mixture 907.5 calories total. And it fed a family of 5. With leftovers. So we ate about 60-75% of it. Of course there are calories in the tortillas and avocado, as well as cheese and other things you may add. Entire cooking time is 15 minutes. Assuming you prepare beforehand this is a great last minute meal. Honestly even the prep, for me, is way less than 10 minutes. Step 1: Ingredients . 3 zucchini 1 yellow squash 1 onion 1 bell pepper (which I forgot to buy so I used frozen) Cilantro 1 can black beans 1 can of Rotel (I'm cheap... I used Kroger brand) 1 TBSP cumin1 TBSP chili powder Step 2: Cilantro . Wash it. Unless you enjoy sand. This was the cleanest cilantro I have bought, and you can see the dirt. Untie it and put it in a bowl of water. Shake it around. The dirt and sand stay. The stalks of cilantro have a lot of flavor, but they super stringy. I chop the very ends off... And then chop the rest of the stalk very fine. Put it in the pan with the olive oil. On medium heat. Step 3: Onion . Cutting an onion isn't rocket surgery, but it can be a pain in the eye. Anyways. 1. Cut the ends off2. Sit it on one flat end. Cut it in half. 3. It's now really easy to pull the skin off. 4. Turn it so a flat end is towards you. I cut from the outside to the center. This keeps the slices consistent. 5. When you are halfway through, just turn it around in one unit. Otherwise it's super hard to cut the other direction. For me anyway. 6. Once it's sliced, turn it 90 degrees. At this point you can cut it small to dice it. For this recipe I only wanted to cut it in half. In the pan it breaks up perfectly. Step 4: Cilantro, Onion, and Garlic . Put all of this into the pan at medium heat and let it all get happy while you cut up the zucchini and squash. Step 5: Add the Gourd . Cut them up pretty small (think small bites) but consistent. It's going to feel like you need more oil or something... But you don't I promise. Just put a lid on it, get your spices ready and start opening your cans. Step 6: Spices. I don't actually measure anything. And I use a little bit of cayenne as well. But it's good without it. I mix it all up before I add the other ingredients. Step 7: Beans and Rotel . I rinse both several times by adding water in the can and pouring it out. This is because of the sodium. You don't have to do this if you don't care about being healthy. In which case you probably aren't reading this. Dump them in... Mix them up and crank the heat so the liquid will cook off. Step 8: Corn Tortillas . I had tacos in Arizona where my wife is from and they were great. They used 2. But I could never recreate the flavor. And so I always used flour. But flour tortillas are made with white flour and lard. Delicious... But not exactly healthy. I will sheepishly tell you that I picked up the secret to good corn tortillas from the movie \"Turbo\". Anyway... Take 2 tortillas together. Spray the pan with cooking spray. Put the tortillas in the pan together. Spray the top of the second one immediately. This traps the moisture and the 2 tortillas will join together. You will see it starts to bubble up. When you see that... Flip it as a unit. You'll notice the cooked one is a little bit smaller because the water is evaporated (I guess). When the bottom one shrinks up, pull it. They should kinda stick together. Don't separate them. You'll use 2 per taco. Done this way, the tortillas are both crispy and still soft inside. If you don't care about sodium, it's amazing to salt them before you flip them. Like eating off a chip... Dang I miss salt. Step 9: Back to the Mixture. . Don't forget about it... But don't worry about it either. Just stir it now and then while you prep the tortillas. I chop a little extra cilantro and add it at the end. The mixture cooks a total of about 15 minutes. Step 10: Plate It. I add a little slice of avocado. Cheese is great on it, but again with the dying thing, so I don't. My daughter does. Step 11: Leftovers . What's left is after a total of 11 tacos.Usually I add it to an omelette (hey I am not actually a vegan) the next morning. Also pretty good. ", ["vegetables-tacos-from-a-meat-guy_0", "vegetables-tacos-from-a-meat-guy_1", "vegetables-tacos-from-a-meat-guy_2", "vegetables-tacos-from-a-meat-guy_3", "vegetables-tacos-from-a-meat-guy_4", "vegetables-tacos-from-a-meat-guy_5", "vegetables-tacos-from-a-meat-guy_6", "vegetables-tacos-from-a-meat-guy_7", "vegetables-tacos-from-a-meat-guy_8", "vegetables-tacos-from-a-meat-guy_9", "vegetables-tacos-from-a-meat-guy_10", "vegetables-tacos-from-a-meat-guy_11"]] [40373, "Introduction: SWEET DREAMS. Sweet nutty bites made out of dates and nuts, served with a creamy mango dip. I am sure you will love it. Do hit the ' I made it ' button once you try it! Step 1: INGREDIENTS. FOR BITES (refer to picture 1) :1. One cup ripe dates2. Half cup cashews3. Half cup almondsFOR DIP (refer to picture 2)1. One cup cashews2. One cup ripe mango Step 2: MASH DATES. Mash / grind dates preferably with a hand grinder. Step 3: DATES \u00d7 NUTS. Grind cashews and almonds in a dry mixer/grinder ( picture 1).Separate out the bigger pieces of nuts from the finer particles ( picture 2 & 3).Mix togather the big nut pieces and dates mash, with your hands to make a nice stiff dough kind of batter (picture 4). Step 4: SHAPE. Take small chunks of the prepared dough/batter and shape them with your hands or cookie cutters as you wish (picture 1).Since the dough is quite sticky it wont take much effort to coat these bites/cookies with the fine cashew+almond particles (picture 2). Step 5: DIP. Blend mango chunks and cashews. Add water accordingly to adjust the consistency. Yummy dreamy creamy mango dip is ready to be served with your sweet bites/cookies. Do not add sugar to this mix as it is introduced to nullify the extra sweetness of dates. So enjoy this dip in its mild sweet flavour! Step 6: SERVE. Refridgerate both the items for a while. Serve the sweet bites with dreamy creamy dip, chilled :)", ["sweet-dreams_0", "sweet-dreams_1", "sweet-dreams_2", "sweet-dreams_3", "sweet-dreams_4", "sweet-dreams_5", "sweet-dreams_6"]] [40374, "Introduction: Honey Oolong Tea. After a long day\u2019s work at the office, your fingers are numb from the diligent typing on the keyboard, your neck is sore from hours of craning over your computer screen, and your feet hurt from the uncomfortable work shoes you had to endure throughout the day.I want to show you a blend of Honey Oolong to help you relieve your work stress with some sweet honey goodness.Honey as we know it, is busy bees\u2019 life work.Honey is known to be rich in antioxidants, which lead to some key benefits such as:lower blood pressureimprove cholesterolimprove general heart healthsuppress coughs Step 1: Mix Honey and Taiwan Oolong Tea. You get to mix in all the ingredients from the get-go.Since you will use plenty of ice in the cocktail shaker to mix the drink, you can hot brew the Oolong tea, with 6 oz (177 ml) of hot water at 195 degrees Fahrenheit (91 degrees Celsius) to steep 4 teaspoons (4-6 g) of loose leaf Taiwan Four Seasons Oolong for 3-4 minutes.Once you have all the ingredients ready in the cocktail shaker,It\u2019s time for some light exercise. Step 2: Shake Your Honey Oolong and Serve. Let\u2019s shake your cocktail of honey and Oolong tea.Let\u2019s treat this like a wild dance of sorts.With a wee flick, thrust and whip of your forearms, you get to release all the tension in your arms and shoulders in 30 seconds.Once you have shaken your drink thoroughly for about 30 seconds, you are ready to drink and pat yourself on the back for a job well done.Please visit us to learn more ways to eat and drink healthier with Taiwan tea.", ["honey-oolong-tea_0", "honey-oolong-tea_1", "honey-oolong-tea_2"]] [40375, "Introduction: Apple Picking With Totoro. I basically love anything that is Studio Ghlibli related. Over the summer, I got the chance to visit a Studio Ghlibli exhibit! And let\u2019s just say after visiting the exhibit my love for Miyazaki\u2019s work has just doubled maybe even tripled in size\u2026 So this cake is inspired by the TOTORO! Who doesn\u2019t love that giant furry thing?!I also wanted the cake to reflect the current fall season. Fall reminds me of two things: apple picking and pumpkins. I didn\u2019t have any pumpkins on hand, but I did have a lot of apples so I made *drumroll* Apple Cinnamon Cake! This is one of my all time favorite recipes. The whole kitchen smells like warm cinnamon goodness when the cake is in the oven! The best part is the addition of apple chunks. (The addition of fruit technically makes this a healthy dish.) My favorite way to eat this apple cake is when it\u2019s still warm with the addition of a healthy scoop of vanilla ice cream. Because I\u2019m decorating the cake with fondant, I sadly had to exclude the ice cream. But I covered the cake with a silky cinnamon buttercream. If you couldn\u2019t tell by now, I really love cinnamon. TO THE KITCHEN (or wherever else you bake) Step 1: Ingredients and Materials. Ingredients: For the Cake(made 6 inch cake and 18 cupcakes)3-4 apples (I ended up using two one fuji apple and three red delicious ones)2 cups of flour2 eggs1 cup of vegetable oil 1 teaspoon of vanilla extract 1.5 cups of white sugar1.5 teaspoons of baking powder2 teaspoons of cinnamonFor the Buttercream:(amount for 6 inch cake)1/2 cup butter softened 1 cup powder sugar 1 teaspoon vanilla extract1-2 tablespoons milk (for consistency) For Fondant:1/4 pound of red fondant1/4 pound of brown fondant1/3 white fondant1/4 pound of black fondant ********************************I used pre-made fondant.You can get fondant at Michaels. To make your own fondant:1 pound of marshmallows2 pounds of powdered sugar1. Melt Marshmallows on HIGH in 30 second intervals in the microwave. 2. Once marshmallows are melted slowly stir in powder sugar. Be careful as the marshmallows are really hot!3. Once powdered sugar and marshmallows are combined, the mixture will get very sticky. 4. A sticky ball should form. Knead the fondant until it is smooth and no longer sticky. Dye fondant with GEL food coloring only! Liquid will ruin the fondant! *I prefer buying the fondant outside, because making fondant can be messy! If you choose to make fondant, I suggest making large batches at a time and then storing it in an airtight container at room temp.Materials6 inch cake pan and 2 cupcake pansParchment PaperRolling PinFondant toolsCrisco Flat surface t Step 2: Make the Cake . Preheat the oven to 350 degrees Fahrenheit. Line cake pan with parchment paper. 1.Peel and dice apples into small chunks. Set aside apples while making cake batter.2. In a large mixing bowl combine the two eggs and vegetable oil. Beat until the mixture is a creamy yellow color. Mix in vanilla extract.I used a stand mixer, but this recipe works with a handheld electric beater or just by hand. I\u2019ve baked this cake using all of these ways before. 3. Once the mixture is a creamy yellow, add in the sugar. Beat together until the mixture is pale yellow in color. 4. In a separate bowl combine the dry ingredients: flour, baking powder, salt, and cinnamon. 5. Add 1/3 of the dry ingredients to the wet ingredients. Whisk together. Once combined repeat the same steps for the rest of the dry ingredients. 6. Add in 1/2 cup of milk to thin out batter. 7.Once mixture is well incorporated, use a spatula to fold in the apples. 8.Fill cake pan 3/4 with cake batter. 9. Bake the cake for 50-55 mins. at 350 degrees Fahrenheit or until a toothpick comes out clean. 10.***I used a 6 inch cake pan and the rest of the batter made 18 cupcakes*** Step 3: Fondant Time:Totoro. While the cake is in the oven, it's time to work on the fondant decorations for the cake!To make Totoro:**Tip** to prevent fondant from sticking to your hand. Grease hands with some crisco. 1.Take around a quarter coin size of white fondant and black fondant. Knead both pieces together until colors are well blended and the fondant is grey. 2. Roll fondant into a ball. 3. After rolling fondant into a ball,roll the fondant so it look more oval shaped.(look at the picture) 4. Once the fondant is oval shaped, take two fingers and pinch the top part of the oval. Gently pinch the top part so it becomes more narrow on top. (this will be Totoro's face) 5. To make Totoro's belly, roll a white fondant ball that's about pinky sized. Once you have the ball of white fondant, press the fondant onto the fatter part of Totoro's belly. Use your finger to press down and smooth out the white ball of fondant. The end result should be a half-circle looking shape. 6. Form two small balls of white fondant. (This should 1/4 of the fondant used for Totoro's belly) 7.Press the fondant down, but not too much so that the fondant doesn't spread and flatten. Form two smaller balls of black fondant. Press onto the white fondant eyes. (If the fondant does not stick, you can brush on a little water to the fondant. The water will act like glue) Once the black fondant is on, form two even smaller balls of white fondant. Press them onto the eyes. (*** THE EYES ARE THE HARDEST TO MAKE***)8. Knead together more grey fondant. Form fondant into a very thing log shape. Cut out three tiny sections. Shape the grey section into an upside down \"V\" and using a little water stick the \"Vs\" onto Totoro's belly. Totoro's nose is just a tiny piece of black fondant (formed into an oval)9. For Totoro's arms, roll out a small grey ball of fondant (a little bigger than fondant used for his belly). Roll the ball out so its cylindrical and tapered at one end. Do this step to make two arms. Once done, attach to the body by using water to help stick. 10. THE FINAL STEP!! Totoro's ears are easy to make. Just form two balls of small grey balls and roll them out do they are more thin and tapered at one end. Pinch the tapered end to forma sharper tip of the ear. Brush water onto the wider end of the ears and stick them onto his head. Hold the ears in place for five mins to ensure that the ears do not fall off. Step 4: Fondant Time: Soot Sprites. These adorable soot sprites were so much fun to make and they add the cutest touch to the cake. 1. I made five soot sprites, but you can make as many as you like. Form a small ball (dime sized) with the black fondant. The soot sprites don't have to be perfectly round. Some of mine were more oval and you can also make them all different sizes. 2. Form two small ball (half of a dime size) of white fondant. Press them onto the soot sprite-when pressing try to make it so that the eyes are oval-ish not circles. Take two smaller pieces of black fondant (half of what you used for the white fondant) Press them onto the white parts. If the fondant has a hard time sticking just apply a bit of water. ***I've found that letting the soot sprite body harden a bit before applying the eyes prevents the body from being squashed too much*** Step 5: Fondant Time: Apples and Leaves. We've arrived to the easiest part of the fondant decor: the apples and leaves!Apples: Take a dime sized amount of red fondant. Roll it into a ball. Use a round end of a pen (I used my fondant tools) to make a small dent in the middle of the apple. Take a small piece of brown fondant and roll it into a small stem (about 1 inch in length.) Wait for the fondant stem to harden a little before putting it on the apple. Leaves: Depending on how many leaves you want to make, adjust the amount of fondant you use. First roll the red fondant into a ball. Using a rolling pin, roll the red fondant out to about 1/2\" inch thick. Using the shaped cookie cutter, press out as many leaves as you want. Do the same for the brown leaves. You can also try yellow leaves or orange ones. At this point, the cake should be done and cooling. Step 6: Buttercream. While the cake is cooling, prepare the buttercream. Buttercream:(Recipe makes enough buttercream to cover a 6 inch cake and frost an extra 5 cupcakes. 1. Cut the 1/2 pound of softened butter into small cubes. 2. Beat the butter until fluffy.3. Add in 1/2 cup of powdered sugar. Beat until combined. Add in other 1/2 of powdered sugar. 4. Add in vanilla extract and 1-2 tablespoons of milk until buttercream is at the texture you want it at. 5. OPTIONAL You can sprinkle in some cinnamon for some extra flavor Step 7: Cover the Cake. 1. Trim the top off the cake. 2. Put a big dollop of the buttercream on top of the cake. Using a flat spatula or knife turn the cake to frost it.3. Once the cake is completely frost, let it set in the fridge for one hour to overnight before covering with fondant. 4. Roll out a large piece of white fondant until it's 1/2\" inch thick. 4. Carefully lift fondant and place it on top of the cake. Smooth out any bumps with your hands or a flat board. Step 8: Decorate and Enjoy the Cake!. Last Step is to place your fondant decorations on the cake! It's up to you how you want to place the leaves, apples, Totoro and the soot sprites! I ended up placing an apple in Totoro's hand/ paw and having the soot sprites crawling down the cake. If brush on a bit of water onto the fondant pieces. This will help it adhere to the white fondant. Once you are done, step back and admire your hard work! Don't forget to eat a slice. It's the ultimate fall cake! ", ["apple-picking-with-totoro_0", "apple-picking-with-totoro_1", "apple-picking-with-totoro_2", "apple-picking-with-totoro_3", "apple-picking-with-totoro_4", "apple-picking-with-totoro_5", "apple-picking-with-totoro_6", "apple-picking-with-totoro_7", "apple-picking-with-totoro_8"]] [40376, "Introduction: Tamagotchi Cake. This is my Tamagotchi cake, based on the first generation that came out when I was in 7th grade!\nI still love Tamagotchi and I always will. \u00a0My very first one (which I still have) is purple with the pink zig-zag border. \u00a0I meant to make that color for my cake, but I opened up my bucket of fondant to see that it was blue! \u00a0So I had to improvise. \u00a0:)\nI wanted to save this cake, and not eat it, so I made it from a \"cake dummy\", which is foam, covered and decorated as you would decorate a real - baked cake. \u00a0If you follow my instructions, the only thing you have to sub out would be the\u00a0Styrofoam\u00a0for real cake, layer it and carve it with a serrated knife to your tama-shape!\nThis Tamagotchi Cake features blue and green fondant, starburst buttons, a sugar glass screen, backed by airbrushed rice paper and the character and functions were hand-drawn with an edible ink. \u00a0(Ball chain is real, so don't eat it.) \u00a0This thing makes me want to hoist it over my shoulder and play those cute beeping noises to rep my generation. \u00a0(I don't have a boombox.) \u00a0 Step 1: Materials!. I am going to try and name everything!\n- cake or foam\n- fondant (2 colors)\n- starburst or fondant for your buttons\n- food color paste to dye fondant if needed\n- sugar, lite corn syrup, water to make sugar glass\n- rice paper\n- airbrush (i used my mom's) or you can hand draw on rice paper\n- knife and stove flame to heat the knife and cut candy glass\n- random fondant tools or improvised , ie . skewer\n- black edible ink marker (cake shop)\n- skewers to hold your foam together if you make a dummy version\n- wire and ball chain to add the effect of a real tama\n- patience!! Step 2: Making Your Dummy.. I bought these three shapes from the dollar store, put them together and knife-traced my shape. \u00a0From that point, I used a sharp knife to saw away the big chunks, and I carefully shaved the edges that I wanted smoother. \u00a0\nI stuck skewers throughout the pieces, to hold them together as one piece, ultimately. \u00a0I chose to go in different directions to cause variation for a better hold. \u00a0Stick the skewers in most of the way, break it off carefully and leave a small piece at the end. \u00a0I used a hammer to get rid of the excess and to push it into the foam the rest of the way.\nOnce it's all in one piece, you can use your knife to saw, sculpt and shape it the way you'd like. \u00a0(the fine edges and soft curves) This will also help the 3 pieced become one. \u00a0\nNow, if you have a cake, you can give a light layer of icing, or a \"crumb coat\" I believe. \u00a0But in this case, I used a spatula and piping gel - a clear gooey glue, edible, to help the fondant adhere in the next step. Step 3: Cover Your Cake.. My purple is totally blue. \u00a0lol.\nNow it's time to get your main color, knead it a while so it becomes a little soft. \u00a0Then use a fondant roller or a clean rolling pin to use pressure and roll out the fondant so that it's thin, but not too thin. \u00a0You don't want it to tear. \u00a0Most importantly, you can't fix this step, so you want to make sure that you have enough, and you roll it out wide enough to cover your cake. \u00a0It's okay to have too much, but it's a tragedy to have too little. \u00a0:)\nCarefully transfer your fondant to your cake, use your soft fingertips to press and smoothen out the top, no air bubbles!! \u00a0Then walk your way over the edge of the cake on top, and go around, edge your way lower, and walk it around. \u00a0You have to go tiny bit, by tiny bit, all the way around. \u00a0Don't skip ahead or you will be caught in some nasty folds and you will mess your fondant up.\nBy the time you reach the bottom, you will be proud of yourself because those scary folds don't matter anymore for your awkward shape!! :D \u00a0Then trim the excess and smoothen your edges. Step 4: Make Your Screen.. This is the horrible, wonderful, fun, painful, bleeding cuts, innovative, skilled step.\u00a0\nMy first time making candy glass and it was a pain in the booty. \u00a0I don't know how those 10 year old boys do it on youtube! \u00a0BS. lol. \u00a0So, I mixed 3 cups sugar, 1 cup light corn syrup, 1 cup water and slowly boiled it to 290 degrees. \u00a0I turned up the heat at one point and that's probably why my glass turned yellow. \u00a0But that's okay, because the airbrushed colors on my rice paper, they made it look like an old tamagotchi screen. \u00a0So it's all good. \u00a0;)\nBasically, find your preferred recipe and method for making sugar glass and follow it perfectly. \u00a0:) \u00a0I tried. \u00a0\nAfter your glass sets up, put it on wax paper. \u00a0\nGet your rice paper, cut to a template size that you'd like, airbrush, color or do nothing to it, for your desired look of an \"under screen\". \u00a0The layered effect is awesome!!\nOnce your rice paper is ready, lay it face down onto the glass and make sure you have no air pockets. \u00a0Adhere it really well by pressing it carefully.\nAs per the Dexter Slide Candy Instructable (thank you!), heat up an ugly knife and ASAP slice your candy glass around your rice paper. \u00a0CAREFULLY. \u00a0\nEventually, your screen will be cut and ready!\nNext, use an edible ink, and make the function icons freehand. \u00a0Try not to mess up because it's a pain if you do! lol. \u00a0(I'm assuming it would be.)\nAfter your icons are ready, figure your spacing and make your tamagotchi!! \u00a0I chose a side view of Tarakotchi. \u00a0Sketch him out in the strange/gummy/sticky candy glass and try to make him look pixelated. Step 5: Ziggy Zaggy!. Make your white fondant into the color you desire, or find fondant already colored. \u00a0:) \u00a0My aunt gave me the color paste colors from Williams Sonoma and I think they are the best option for coloring fondant because they are a thick consistency, less liquid.\nRoll your fondant out, big enough to make a shape around your screen. \u00a0Put your screen on top, trace-cut around it, take screen off, remove the square, put it away to use some other time. \u00a0Next, cut your zig zags and make sure that your screen-frame will still fit on your tamagotchi. \u00a0This will take patience and ... trickiness. \u00a0I used an exacto, only purposed for food, to clean up and shave rough edges. \u00a0 Step 6: Buttons. Now, open those starburst and knead them in your fingers as tough as possible to let your body heat soften them up. \u00a0I got two buttons out of one starburst. \u00a0Place them where you'd like them to show!\nYou can use piping gel to adhere your screen and buttons to the cake. \u00a0:) Step 7: Humongo Ball Chain As a Finishing Touch!. I went to Ace Hardware and picked out the biggest ball chain they had. \u00a0I made it 1.5 feet long and I bought the coupler thingy to close the chain. \u00a0\nI got a piece of wire with ... 2 long sides, so that I could stab it into the cake, fondant and foam to anchor it. \u00a0It worked!!\nJust make sure you position your ball chain where you want it (in terms of the closure piece) because you won't be able to move it afterward. \u00a0:)\nNow that your tamagotchi cake is done, display it however you'd like and eat it if it's real! \u00a0I put mine on a jean jacket which was forced upon me as a child, so I had to include it ;) hahah. \u00a0\n********* Bandai, if you see this - I'd really love a Tamagotchi iD, color screen tamagotchi! <3 \u00a0************ \u00a0", ["tamagotchi-cake_0", "tamagotchi-cake_1", "tamagotchi-cake_2", "tamagotchi-cake_3", "tamagotchi-cake_4", "tamagotchi-cake_5", "tamagotchi-cake_6", "tamagotchi-cake_7"]] [40377, "Introduction: How to Make Gummy Red Carpet. My wife and I were throwing an Oscar party. And we needed to serve at least one foodthing that our guests would remember, since neither we nor the oscars are ever that memorable. So the search began.And it abruptly ended with the realization: we're both gummy fiends. We pray to the church of Haribo. We embrace worms and bears and often swap their body parts. Our party's secret ingredient was evident:Gummy + Oscars = Gummy Red Carpet.INGREDIENTS:2 small boxes of Jello6 packets unflavored gelatin (there are 4 packets per box)1/2 cup waterA potSomething non-stick -- a silpat/silicone baking mat, wax paper, etc... Step 1: First, Get Jello and Lots of Plain Gelatin. I first tried 1 jello box to 7 gelatin packets, which equals 8 parts gelatiny things. The flavor was weak. So I replaced one unflavored gelatin itemproduct with one flavored product to make it a a 2-6 flavored-unflavored ratio. Step 2: Mix Jello, Gelatin, and Water. ...in a saucepan and turn on medium heat.Stir a lot till it;s smooth and no longer looks offensively like lumpy alien flesh. Should be smooth and runny. Ew. Step 3: Spread It Out. Have your silicone baking mat/was paper on a cookie sheet ready, because you'll have to pour this molten napalm lava quickly. Almost as soon as it touches the cooler air, it starts to gel. So work, nimbly, Nimblefingers.Try to tilt pan to make it an even thickness. You may have to smooth it out with the spatula. I know, the two photos look different. I made cherry...and blacker cherry. Step 4: Chill It. Put it in the fridge/freezer for only about 5 minutes.Pull it out and remove the flap from the tray, being careful not to rip it. Step 5: Cut It. Lay this red flap on a cutting board. Trim the edges square with a pizza cutter/carpet trimmer. Divide up into uniform intervals and slice away.Serve with miniature velvet rope.", ["how-to-make-gummy-red-carpet_0", "how-to-make-gummy-red-carpet_1", "how-to-make-gummy-red-carpet_2", "how-to-make-gummy-red-carpet_3", "how-to-make-gummy-red-carpet_4", "how-to-make-gummy-red-carpet_5"]] [40378, "Introduction: Marshmallows With Nutella and Hundreds and Thousands. This is a fun way to decorate marshmallows! They're easy to do and look great on a snack platter! Step 1: Things You Will Need. - Marshmallows- Nutella - Hundreds and Thousands Step 2: . Spread the Nutella onto the marshmallow. Step 3: . Dip the marshmallow into the Hundreds and Thousands. Step 4: . Then you are done! It is so simple to do and a fun way to decorate your marshmallows.", ["marshmallows-with-nutella-and-hundreds-and-thousan_0", "marshmallows-with-nutella-and-hundreds-and-thousan_1", "marshmallows-with-nutella-and-hundreds-and-thousan_4"]] [40379, "Introduction: Simple Biscuit Doughnuts With a Vanilla Glaze. Delicious, semi-homemade baked in no time glazed doughnuts. There are 4 easy steps to making these a special morning. Step 1: . Are you surprised at how easy these doughnuts are to make? The last couple of weeks, I\u2019ve been reading cookbooks by Marlene Koch. She writes recipes that are quick, easy, and healthy. She\u2019s a registered dietician that focuses on healthier lighter versions of your favorites. And yes, I still read cookbooks. I don\u2019t have to tap my laptop every 2 minutes to get back the screen usually with flour-filled hands.Makes 16Ingredients 2 cans large buttermilk biscuits 1 \u00bd cups powdered sugar 2 teaspoons vanilla extract 5 teaspoons of half and half chocolate shavings Directions Lay out the biscuits on an 11 x 17 cookie sheet and with a 1 \u00bd-inch round cookie or biscuit cutter, cut out the middle of each biscuit. I couldn\u2019t find mine so I used a plastic cap from a juice bottle. It\u2019s about 1 \u00bd inches wide. Roll the doughnut holes into a circle. Place on cookie sheet. Bake at 375 degrees Fahrenheit for 20-25 minutes. Cool completely. Meanwhile to make the vanilla glaze combine powdered sugar, vanilla extract, and half and half. Add the half and half a teaspoon at a time until desired consistency. Dip doughnuts in glaze or pour on with a spoon. Add chocolate shavings and serve. Store remaining doughnuts in an airtight container for up to 3 days.", ["simple-biscuit-doughnuts-with-a-vanilla-glaze_0", "simple-biscuit-doughnuts-with-a-vanilla-glaze_1"]] [40380, "Introduction: How to Make Spaetzle, the Easy Way.. Spaetzle (or sp\u00e4tzle) is a flour dumpling that comes from somewhere in Europe, according to Wikipedia the original source is unknown. Every time I have ordered it from somewhere it's been from either a German or Austrian place. So there you have it, now on to the fun part. Step 1: Gather Your Ingredients. The basic recipe I use is a very simple one, though I have seen others that vary mainly in garnishment. You will need:\n1 cup flour (any kind should work, maybe you should try a fancy one, I just use white flour)\n1/4 cup milk\n2 eggs\n1/2 teaspoon ground nutmeg\n1/2 teaspoon salt\n2 tablespoons butter\na pinch of freshly ground pepper (this is totally optional, though again, try something fancy like white pepper)\na gallon size zippered plastic bag (or a pastry bag if you have one) Step 2: Mix the Dry Ingredients. In the plastic bag, mix the flour, salt, nutmeg, and pepper if you are using it. If using a pastry bag just mix in an appropriate sized bowl. Step 3: Mix the Wet Ingredients. In a separate bowl, beat the eggs and mix in the milk. Step 4: Mix the Wet and Dry Ingredients. Pour the milk and egg mixture into the plastic bag, zip it up and knead it until thoroughly mixed and sticky. Step 5: Get a Big Pot O' Water Simmering. I mean pretty big here, we're talking like a gallon of water. Step 6: Prepare the Bag. Try and smoosh all the dough into one corner of the bag, even if you doubled the recipe (you'll probably want to once you try it) there should be plenty of room in the bag. Once it's all on one side, clear the very tip of the corner (pic 2), and cut it off (pic 3.) The smaller the hole, the smaller the dumplings (that's how I like it.) Keep in mind that the hole will stretch over time, and the longer you let the dumplings cook will also determine their size. Step 7: Squeeze 'em Out. Gently squeeze the dumplings into the simmering water. I try not to make them too long. Let gravity help you. They will sink to the bottom and when they are done, they will float to the top. Use a slotted spoon to scoop them out and place into a frying pan. Also, clean your stove and counters before taking any pictures. Step 8: The Finishing Touches. Add the butter to the frying pan with the spaetzle. If you are making more than the recipe states, you may need to do more than one batch, or use a larger frying pan. Now, turn the heat up to medium or medium-high and saute the spaetzle in the butter until it is a nice golden brown color. Step 9: Serving Suggestions. The way I usually eat mine is with brown gravy. I just use the cheap packets that you just add to water. For this particular meal I was preparing, I served polska kielbasa cooked on sauerkraut, along with the spaetzle. If you wanna try this, just throw it in a casserole dish and bake until hot. Step 10: Eat It!. Go enjoy your creation. I love this stuff and eat it all the time, especially with other eastern European foods, like wienerschnitzel, sauerkraut, corned beef, bratwurst, and whatever else I can get my hands on.", ["how-to-make-spaetzle-the-easy-way_0", "how-to-make-spaetzle-the-easy-way_1", "how-to-make-spaetzle-the-easy-way_2", "how-to-make-spaetzle-the-easy-way_3", "how-to-make-spaetzle-the-easy-way_4", "how-to-make-spaetzle-the-easy-way_5", "how-to-make-spaetzle-the-easy-way_6", "how-to-make-spaetzle-the-easy-way_7", "how-to-make-spaetzle-the-easy-way_8", "how-to-make-spaetzle-the-easy-way_9", "how-to-make-spaetzle-the-easy-way_10"]] [40381, "Introduction: How to Make White Trash! . This is a very quick and yummy desert to make for any occasion! This takes about 15 min to put all together and then 30 min for it to harden! Within 45 min you could have a delicious desert everyone will love! Step 1: Get Everything You Will Need. For this you will need a pot, oven, wax paper, stirring utensil, M&Ms, pretzels, and two bags of white chocolate. You should first get them all out! Step 2: Dump Both Bags of Chocolate Into Pot . You should dump both bags into a pot that is on an oven at medium heat. Stir often. Step 3: Mix the Pretzels and M&Ms Together . Take your pretzels and M&Ms and toss them together in the bowl you will be stirring in. Step 4: Dump Chocolate Onto Pretzel Mix. Use a rubber scraper to get all the chocolate out of the pot and onto the pretzels. Step 5: Stir Together Well. Mix until all pretzels are well covered. Step 6: Dump Onto Wax Paper. Dump all contents onto wax paper. Step 7: Flatten. Then flatten out as best as you can! Wait 30 min for the chocolate to harden then break it up and enjoy!", ["how-to-make-white-trash_0", "how-to-make-white-trash_1", "how-to-make-white-trash_2", "how-to-make-white-trash_3", "how-to-make-white-trash_4", "how-to-make-white-trash_5", "how-to-make-white-trash_6", "how-to-make-white-trash_7"]] [40382, "Introduction: EASY \"Cupcake-Candy\". Handmade candy to decorate your cupcakes! \u00a0and its REALLY easy!\u00a0 You can WOW your friends and family and best of all- you don't need any artistic talent to do it!!\u00a0 Wouldn't these look AMAZING for\u00a0a little girl's birthday party? or a baby shower? or any occasion at all?\nIF YOU LIKE MY INSTRUCTABLE PLEASE VOTE FOR ME IN THE CANDY CONTEST!!DISCLAIMER The recipe I used has raw egg whites which has\u00a0the potential for Salmonella food poisoning.\u00a0 The risk is small using proper food handling technicques (i.e. not allowing the egg white to mix with the exterior of the egg shell.) Here is a website with a lot of great information http://whatscookingamerica.net/Q-A/EggPasturization.htm and it even talks about how to pasturize (kill bacteria) in egg whites.\u00a0If you use raw egg whites its at your own risk!\u00a0But there is GOOD NEWS - there is an alternative reicpe that uses meringue powder instead of egg whites. I will post this alternative recipe at the end of this instructable. I didn't have any meringue powder so I opted for the egg whites :-) Step 1: Gather Materials. You will need\n\t2 large egg whites\n\t2 teaspoons fresh lemon juice\n\t3 cups confectioners (powdered or icing) sugar, sifted (measure three cups first, then sift) \u00a0HINT I used a fine mesh colander\n\tmixer- NOTE the Kitchen Aid mixer shown is my Mother's, but I'm hoping to win my own!! (hint, hint)\n\twaxed paper\n\trubber\u00a0spatula\n\tair tight storage container\n\tdecorating bag with\u00a0coupler and a #3 round tip\n\ttoothpicks\n\tscissors\n\tphone books (optional)\n\tprinted images to use as templates (optional)\n\tfood coloring, sprinkles, etc (optional)\n\tcup of tea (optional, coffee or wine may\u00a0be substituted where age appropriate)\n\t\u00a0 Step 2: Mix Ingredients. Prepare the royal icing by first beating the egg whites and lemon juice until well mixed\nAdd the sifted powered sugar a cup at a time until its all added\nMix at medium speed until the right texture is acheived- some reicpes say mix 5-7 minutes but I usually mix mine for 2 minutes with good results.\u00a0 You will know you have the right texture when you stop mixing- if the\u00a0surface of the icing immediately 'melts' into soup you need to beat it more, if the icing has little 3D valleys and hills than its perfect!!\nIf you want you can use food coloring to change the color of the icing. Spoon the icing into several small, airtight containers and dye each one a different color- keep the lids on so the icing doesn't start to dry out. Step 3: Prepare Decorators Bag. Prepare the decorator's bag- the coupler fits INSIDE the bag, place the #3 tip on the outside of the bag snug with the coupler, place the collar of the coupler over the tip and tighten. Make sure its fairly snug so the tip doesn't come off in the middle of your project!\u00a0 Roll the edges of the bag down like you would roll your sleeves up.\nUsing the rubber spatula, spoon some of the royal white icing into the bag- DO NOT fill the bag the whole way to the top. Leave at least an inch and a half. Now fold in the two corners and roll the edge until you get to the icing. As you use the icing keep rolling the edge down- this will help you keep nice, steady pressure and makes less of a mess!IMPORTANT Put the remainder of the white icing into the airtight container and store it in the fridge BEFORE you move on to the next step as it dries and gets crusty really quickly Step 4: CREATE!! (The FUN Part!!). Lay out sheets of waxed paper and go nuts!!\u00a0 Anything you can imagine!\u00a0 Butterflies are my favorite but flowers, stars, hearts, abstract squiggles- the sky is the limit!!\u00a0\u00a0If you want to add sprinkles or jimmy's do so while the icing is still wet. Allow the icing to dry a full 10-12 hours before trying to remove it from the waxed paper. This stuff dries in the bowl in minutes but takes forever to dry on waxed paper. (Go figure!)\u00a0 Here are\u00a0some things to remember....\nDO try to make lines a uniform thickness\nDO use toothpicks to make minor touch ups as needed\nDO leave the candies to set for 10-12 hours\nDO NOT make\u00a0images that are too large as they tend to break easier\nDO NOT make\u00a0images that are too\u00a0elaborate as they also tend to break\nDO NOT try to make lines that are too thin, believe me- the candy will be beautiful regardless!! Step 5: No Artistic Talent? No Worries!. \n\tGo online and google \"tribal butterfly\" then click on the \"Images\" option.... getting inspired yet?? Print out some of your favorite images- nothing TOO complex or TOO big....\n\tTape a piece of waxed paper slightly larger than your image to your work surface and slide the image underneath.\u00a0 Ta-da! \u00a0Instant template!!\u00a0 and the best part is you can pull the template out and slide it under another piece of waxed paper to make MORE!! Simply trace the image!! Step 6: Making 3D Candies. Wondering what the phone books were for??\u00a0 \u00a03D art!!\u00a0\nOpen the phone books to roughly the middle.\u00a0 Fold a piece of waxed paper so theres a nice crease running down the middle and line that crease up with the crease in the book. This is an excellent way to make 3D butterflies but use your imagination- a cup turned on its side will give you curved images or scrunch up some aluminum foil to make your own three-dimensional template (just make sure you cover it with waxed paper first!)\nThat last image shows my attempt to make curved icicles and lace just MOMENTS before I bumped the\u00a0coffee can and it rolled off the counter- WHOOPS! but you get the idea... Step 7: Removing the Candies From the Waxed Paper. This is, without a doubt, the most difficult part of\u00a0the process!\u00a0 It takes a light touch and a steady hand to remove these delicate candies. You will probably break a few so start with your ugliest candies first!!\u00a0 DO NOT TRY TO REMOVE THE CANDIES UNTIL THEY ARE FULLY SET!!\u00a0\u00a0 It takes 10-12 hours for these candies to set so be patient!!\u00a0 \u00a0Its worth the wait!!\nI like to CAREFULLY cut around each candy before I try to peel the waxed paper off- that way my hand doesn't slip and destroy a whole tray.\u00a0\nLightly hold the waxed paper underneath the candy and SLOWLY peel the waxed paper back.\u00a0 Remember- the waxed paper is flexible, the candy is NOT. I try not to grasp the candy itself but with a featherlight touch you can. Step 8: Just Add Cupcakes!!. Cupcakes, full sized cakes, sorbets, how about making these candies to decorate a plate or a table setting??\u00a0 Planning a wedding?\u00a0 Make a template of the couple's initials and place a custom made candy at each place setting!!\u00a0 Once you start making these you won't want to stop!!\nYou can also use this icing on cookies but you should pipe it directly on the cookie because once it hardens it won't stick. Also makes a great gingerbread house 'glue.' Step 9: Tips for Success. Practice making these candies at least once before your special occaison- they're very easy to make but better to practice!\nMake lots of extra candies- you'll want to have plenty in case some break (and they WILL!)\nTry not to move the pieces of waxed paper until the candies are fully set. If you think you will have to move them set the pieces of waxed paper on cookie sheets or books so they stay flat when you move them.\nThe royal icing can be made up to two weeks in advance- keep it in an airtight container in the fridge.\nIf you don't have a decorator's bag and tip/coupler- invest in one! You can try putting it in a ziplock baggie and snipping off the end but you will HATE both the process and the results.\nIf you are transporting these don't put the candies on the cupcakes until AFTER you reach your destination- they don't travel well once they're on the cupcake!\nDon't hesitate to try new designs or techniques!! Push the limit and post your own instructable!! Step 10: Egg White FREE Recipe. Royal icing using meringue powder (taken straight from the Joy of Baking website)\n4 cups confectioners (powdered or icing) sugar\n3 tablespoons\u00a0meringue powder\n1/2 teaspoon extract (vanilla, lemon, almond) recommended\u00a0to improve the flavor of the meringue\u00a0\n1/2 - 3/4 cup\u00a0 warm water\nIn the bowl of your electric mixer (or with a hand mixer), beat the confectioners' sugar and meringue powder until combined. Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes). If necessary, to get the right consistency, add more powdered sugar or water.\nRead more: http://www.joyofbaking.com/RoyalIcing.html#ixzz1GLpAQw8O", ["easy-cupcake-candy_0", "easy-cupcake-candy_1", "easy-cupcake-candy_2", "easy-cupcake-candy_3", "easy-cupcake-candy_4", "easy-cupcake-candy_5", "easy-cupcake-candy_6", "easy-cupcake-candy_7", "easy-cupcake-candy_8", "easy-cupcake-candy_9"]] [40383, "Introduction: How to Make Indian Pizza With Caramelized Onions, Potatoes, and Pistachios. Indian pizza, in my mind, trumps nearly every other flavour out there. I think it's the combination of complexly flavoured spices and tastes found in Indian food, but with the bread and cheese combo that is perfect on pizza. \u00a0 Sadly, this winning combination seems to be scarcely available outside of California, so, during my years in Massachusetts, I started making my own. This recipe is based on those by Shari from My Fancy Pantry\u00a0and Deb Perelman from Smitten Kitchen. I highly recommend both of these blogs, so please go and check them out! You will need:Equipment: - a oven and stovetop - several bowls - a frying pan - a wooden spoon - a pizza pan - a good sharp knife and cutting board - a rolling pin - a food brush (optional, but definitely useful)Ingredients: - 1 medium size onion - 2 small yukon gold or purple potatoes - pistachios - honey - cilantro - garlic - olive oil, hot pepper flavoured if available - pizza dough, or ingredients to make such - a soft, easily meltable cheese: I recommend fontina, preferably smoked if you can find it - paneer (optional, but delicious. See my other instructable for how to make your own flavoured paneer) - Indian spices: I used garam masala, paprika, tumeric, cardamom,\u00a0cumin, coriander, cloves, and vadavan spice blend Step 1: Caramelized Curried Onions. Make some caramelized onions, flavoured with the spices of your choice. First, I heated some hot pepper olive oil and some garlic over medium-low heat. Once that was hot, I added two chopped onions - one large white and one small red, for diversity of flavour.\u00a0 Then I added my spices. I used 1 tablespoon each of vadavan spice blend (available from Amazon) and garam masala (tastier if you make it yourself), 1 teaspoon each of paprika and tumeric, and 1/2 teaspoon each of cardamom, cumin, coriander, and cloves. Mix them up in the onions, and let cook for 30 minutes. After 30 minutes, cover with a lid, lower heat down to low, and cook for another 20 minutes before transferring to a bowl. Do not wash pan yet! You will probably have extra onions - resist the urge to each them immediately on toast with an egg on top, but feel free to indulge in that later, with the leftovers.\u00a0 Step 2: Make Pizza Dough. If you are feeling up to the challenge, and are not yeast-impaired like my mother, make some pizza dough. I used Deb Perelman's Rushed Pizza Dough from her book The Smitten Kitchen Cookbook, which I highly recommend for everyone.\u00a0 Mix 1 1/4 teaspoons of active dry yeast with 1/2 cup of warm water, and let sit for 5 minutes (also known as proofing the dough). During these five minutes, heat oven to 200 deg F very briefly, and turn off before yeast is done proofing. Then add 1 cup of white flour, 1/2 cup of whole wheat flour, 1 teaspoon of salt, 1 teaspoon of minced garlic, and 2 tablespoons of chopped cilantro, and combine to form a rough shaggy dough.\u00a0 Knead for 5 minutes, either by hand or with your handy-dandy dough hook.\u00a0 Transfer dough to a well-oiled bowl, and cover with plastic wrap. Let dough rise for 30 minutes, or until doubled in size, in your pre-heated oven.\u00a0 If you don't want to make your own dough, there's no shame. Trader Joe's makes delicious pizza dough, and it will certainly cut down on how many things you have to juggle at once.\u00a0 Step 3: Lightly Toast Sliced Potatoes. While your dough is rising, slice your potatoes as thin as possible. If you have a mandolin, this is the perfect time for it. Add some oil to your onion-spice pan and heat on medium heat. Toast potato slices for 1 minute on each side.\u00a0 Step 4: Prepare Pizza Dough. Once the dough has doubled in size, remove from oven. Heat oven to 450 deg F. Roll out pizza as thin as possible, to fit either a 12 inch or 16 inch pizza pan, whatever you have available. Brush the pizza with oil (hot pepper olive oil preferred) and bake for 5 minutes.\u00a0 Step 5: Assemble Pizza Toppings. Grate your fontina or other soft cheese, until you have about 2/3 of a cup.\u00a0 Layer your toppings on the pre-baked pizza crust. I prefer this order: - potatoes - onions - pistachios - paneer - fontina Step 6: Bake Your Pizza. Bake your pizza for 10-15 minutes, or until crust is brown and crunchy, and all the fontina has melted. Drizzle with honey and sprinkle with cilantro as soon as it comes out of the oven. Cut into wedges, and enjoy!\u00a0", ["how-to-make-indian-pizza-with-caramelized-onions-_0", "how-to-make-indian-pizza-with-caramelized-onions-_1", "how-to-make-indian-pizza-with-caramelized-onions-_2", "how-to-make-indian-pizza-with-caramelized-onions-_3", "how-to-make-indian-pizza-with-caramelized-onions-_4", "how-to-make-indian-pizza-with-caramelized-onions-_5", "how-to-make-indian-pizza-with-caramelized-onions-_6"]] [40384, "Introduction: Sliced Banana Trick . How to do the sliced banana magic trick! Fool your friends and be the life of the party with this awesome magic trick! This video will show you how to cut a banana before you even peel it! All that you will need for this cool trick is a needle and a banana. Step 1: What You Need.... You will need a banana and a sewing needle. Step 2: Choose an Edge. Choose what edge of the banana that you would like to work with and poke a hole into it. Be careful that you don't poke the needle all the way through. Step 3: Move the Needle and Cut the Banana. Move the pin back and forth inside the banana to actually cut the banana inside of the peel. Step 4: Repeat the Process. Now just repeat this process and make your way down to the bottom of the banana. Step 5: Flip the Banana. Now for the trick to work, you are going to have to flip the banana so the person peeling it cannot see the holes. Step 6: Peel the Banana. Now you can remove the pin and peel the banana. After it's peeled you will have a pre-sliced banana and a cool trick to show your friends! Step 7: Watch the Video!. Either click the embedded video or hit this link to see the video on how to do this trick! Sliced Banana Trick - YouTube", ["sliced-banana-trick_1", "sliced-banana-trick_2", "sliced-banana-trick_3", "sliced-banana-trick_4", "sliced-banana-trick_5", "sliced-banana-trick_6"]] [40385, "Introduction: Gorgeous Potato Mushroom Tarts. Gorgeous Potato Mushroom Tarts are a great appetizer or hors d'oeuvres for all occasions. The recipe uses a delicious and flaky pie crust and a great Duchesse potato recipe. I add some special flavors to spice it up and give everyone a surprise but be creative with it :)\nThe crust is a great buttery one with emphasis on the \u201cflaky.\u201d The actual filling is delicious, too. It\u2019s a variation of a duchesse potato recipe and a bed of mushrooms on the bottom.\nMake these for a party or just a family dinner. Everyone is sure to enjoy them. Now this recipe is very simple so try it out! Step 1: Ingredients. \n Here\u2019s what you need:\nTo make the potato and mushroom filling, you will need:\n\t\t2 small-medium red potatoes (both of mine together weighed 12.5 ounces)\n\t\t1 tablespoon of butter\n\t\t1 tablespoon of milk\n\t\t1 egg yolk\n\t\t6 mushrooms\n\t\tenough water to fill a 1/4 of a saucepan\nTo make the crust, you\u2019ll need;\n\t\t1 stick of cold butter\n\t\t3/4 cup of all purpose flour (plus some extra for the counters, the rolling pin and your hands :)\n\t\t1/2 cup of cake flour\n\t\t1/4 cup of cold water\n\t\t1/2 tablespoon of sugar\n\t\t1/2 teaspoon of salt\n\t\tolive oil for greasing the pan\nA pastry blender will be helpful in make the crust and make sure all the ingredients for the crust are cold (including your materials- bowl, pastry blender, etc.)\nWhen I made this recipe, I just filled a 12-cupcake pan with the recipe with pretty good sized tarts.\nLet's get started! Step 2: Preparing the Potatoes. First start preparing the potatoes. Fill a saucepan 1/4 of the way with water. Turn the stove top onto to high and wait for the water to boil. Meanwhile, peel both potato skin and cut in about fourteen pieces.\nPut them into the boiling water and cover. Boil for about 10 minutes. Step 3: Making the Crust. Take out the cold butter (make sure all your ingredients for the crust are chilled). Cut the butter into tiny cubes and put into a chilled bowl. Add both flours (cake and all purpose), salt, and sugar. Step 4: More Crust. Use a chilled pastry blender (see emphasis on the chilled :) to cut the butter into the flour. Make sure you still see pea-sized butter pieces in the dough. The butter in the crust is what makes it extra flaky. The picture below is about 1/4 through the cutting in process.\nOnce the butter is mixed into the flour (remember pea-sized pieces), add the 1/4 cup of water and gather into and ball. Definitely add more water if needed. Once you have that done, it\u2019s time to put it in the fridge!\nWell we finished one half of the recipe, so now for the second half. Remember you still have potatoes boiling away on your stove top :) Step 5: Making the Potato Filling. After the potatoes are soft enough (a knife should enter easily), quickly drain and put in a bowl. Take a knife and chop the potatoes up into small pieces. Here\u2019s a picture so you can see what it\u2019s supposed to look like. Hmm\u2026it\u2019s starting to smell potato-y in here :)\nAdd in the milk, egg, and butter. Use a rubber spatula to combine and smooth. The consistency right now should be like mashed potatoes. Step 6: Flavor It!. \nThis is also the time to add in any flavorings you want to use. There are so many options so experiment with it! but here are some to get you started: \t\tSalt and Pepper- You can\u2019t go wrong with the typical S and P. Give them a few shakes and fold the potatoes to combine.\n\t\tGreen Onion and sauteed garlic- Almost kind of an Asian twist to it. Add some soy sauce and you\u2019re all set to go!\n\t\tOlive oil and garlic powder- Add a little Italian flair to it. Some olive oil would give the potatoes a different texture so experiment and see what you like.\n\t\tRosemary or oregano- Spices? Oh yes :)\n\t\tCheese- Throw in some pepperoni to make it a pizza potato tart.\n\t\tChili- Now there\u2019s a new one. You can make your own but if you\u2019re in a hurry use some straight out of the can.\nMake up your own and be creative!\nNow to make this a bit more nutritious, I decided to add in some yummy mushrooms. Don\u2019t like mushrooms? Well try some other veggie or none at all. Try it and find out :)\nI chopped the mushrooms into tiny pieces and put it in a bowl to use a bit later Step 7: Preparing the Crust. It\u2019s back to preparing the crust. Take the crust out of the refrigerator and start rolling it out. Roll the dough until it is about 1/4 inch thick. Don\u2019t make it too thick though because this dough tends to be puffy as a result of all the delicious, flaky layers :)\nUse a biscuit cutter or what I used, a wide glass. The glass I used was approximately 3 1/2 inches wide so it made pretty good sized circles. Step 8: Baking and Finish!. After making the circles, place them into a greased (with olive oil) cupcake pan. Smooth out the dough and poke each of the crusts twice with a fork. Bake just the crust at 350 degrees Fahrenheit for about 10 minutes.\nOnce the crusts are done baking , wait 5 minutes for them to cool. Meanwhile, fill a decorating bag with the potato mixture so you can make some pretty designs on your tarts. :)\nWhen the crusts are cooled a bit, spoon some the mushrooms onto the bottom of each crust. Then pipe the potatoes into the tarts. Mhmm yum. Time to stick it in the oven again!\nBake at 375 degrees Fahrenheit for 15minutes until the potato is stiff. You\u2019re done! Aren\u2019t you proud of yourself? :)\nThese tarts are great anytime. The great thing about this appetizer/hors d\u2019oeuvres is that you can change up the flavoring to your taste. Make them at your next party or just for a family dinner.\nMake some and tell me how they are!", ["gorgeous-potato-mushroom-tarts_0", "gorgeous-potato-mushroom-tarts_1", "gorgeous-potato-mushroom-tarts_2", "gorgeous-potato-mushroom-tarts_3", "gorgeous-potato-mushroom-tarts_4", "gorgeous-potato-mushroom-tarts_5", "gorgeous-potato-mushroom-tarts_6", "gorgeous-potato-mushroom-tarts_7", "gorgeous-potato-mushroom-tarts_8"]] [40386, "Introduction: Hershey Kiss Cookies. If you want to make one of the best cookies ever, then you have come to the right instructable! These cookies are truly a classic in the art of cookie making. My mom and I always make these near Christmas. I hope you enjoy. Step 1: Ingredients. Here is what you will need.\n~ 2 2/3 cups flour\n~ 2 teaspoons baking soda\n~ 2/3 cup creamy peanut butter\n~ 1 cup butter\n~ 1 teaspoon salt\n~ 1 cup sugar\n~ 1 cup brown sugar, firmly packed\n~ 2 eggs\n~ 2 teaspoons vanilla extract\n~ Additional sugar \n~ 5 dozen Hershey kisses, unwrapped\n Step 2: DIRECTIONS. First preheat oven to 375 degrees F.\nThen in a large bowl, mix flour, salt, and baking soda. Add butter and peanut butter and mix until smooth. Add sugars and beat until light and fluffy. Add eggs and vanilla and mix until smooth. Step 3: Making the Balls. Make balls out of level tablespoons of dough - add flour if needed. Then roll in sugar. Step 4: Baking. Bake 2 inches apart on ungreased cookie sheet for 8 minutes.\nRemove from oven and add 1 kiss to the center of each cookie. Return to the oven and bake for 2 more minutes. Remove and cool.\n Step 5: Enjoy!. Enjoy what you just made!~Thanks for reading! Please comment.Happy Cookie Making!", ["hershey-kiss-cookies_0", "hershey-kiss-cookies_1", "hershey-kiss-cookies_2", "hershey-kiss-cookies_3", "hershey-kiss-cookies_4", "hershey-kiss-cookies_5"]] [40387, "Introduction: Italian Roma Tomato and Mozzarella Grilled Pizza!. One of my favorite Grilled Pizza Combos! (and we do grilled pizza at least once a week!) Step 1: Supply List.. You'll need pizza crust, sauce, Roma tomatoes (these would be awesome from your garden) and Mozzarella Cheese...you could make your own like I did here! Thinly slice your tomatoes and slice up your cheese. Mine was presliced, but they were really thick...I tried to cut them in half. Step 2: Grilling Time.. Heat up the grill on low. Put your entire crust right on the grill. Wait for it to lightly brown and flip the entire thing over. Add your tomato sauce...I always go with the garlic kind. Add you tomato slices like pepperoni! Add your chunks of mozzarella on top. Sprinkle with some basil...or Italian seasoning. Let the cheese soften and the underside of the crust cook... then get it off the grill and cut it up! Step 3: Enjoy!. Looks like ice cream!\u00a0 So yummy!\u00a0 Perfect Garden Pizza! Try it out and vote for me in the Italian food contest! Thanks!\u00a0 :) Check out my blog doodlecraft for more fun too!", ["italian-roma-tomato-and-mozzarella-grilled-pizza_0", "italian-roma-tomato-and-mozzarella-grilled-pizza_1", "italian-roma-tomato-and-mozzarella-grilled-pizza_2", "italian-roma-tomato-and-mozzarella-grilled-pizza_3"]] [40388, "Introduction: Spiced Pumpkin Smoothies. This morning, I invented these lovely Vegan Gluten-free Creamy Spiced Pumpkin Smoothies! Ooh yay! There are very filling, scrumptious & perfect for this time of year! I also used in here frozen home-made pumpkin pur\u00e9e that I thawed into the microwave for 5 minutes! Check these out! Step 1: Gather Your Ingredients!. Recipe: For 2 big smoothies, each 500 ml!Ingredients:2 cups (500 ml) unsweetened soy milk 1 cup frozen home-made pumpkin pur\u00e9e that I thawed into my microwave for 5 minutes 1/2 cup (50 gr) gluten-free medium-sized oats 2 tablespoons agave 1 large frozen banana 1 tablespoon broken flaxseed 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground couscous spices ( my blend has a combination of ground cinnamon, ground coriander seeds, ground black pepper, ground ginger, ground cayenne pepper & ground nutmeg in it) Step 2: Blend & Enjoy!. Take your Vitamix container & place all ingredients in this order in it. Place fitted lid & tamper on. Blend onto high until it is fully blended in. Use tamper to push ingredients into the running blades. This took me 10 seconds. Taste! You must taste the pumpkin & spices! Pour into 2 lovely smoothy glasses, sip & enjoy!You can also find this tasty recipe here on my blog : https://sophiesfoodiefiles.wordpress.com/2016/11/15/vegan-gluten-free-creamy-spiced-pumpkin-smoothies/", ["spiced-pumpkin-smoothies_0"]] [40389, "Introduction: Making Lox at Home. My wife wanted Lox for Easter. She's meshuggeneh, right? Hi, I'm Scotty C. and I make delicious things to eat. 2.5 years ago my wife bought me a class on charcuterie and I've been making sausages, BBQ, ham, bacon and smoked cheeses ever since. I had been cold smoking cheese and bacon the last 6 mos so she bought 2 lbs (0.9kg) of lovely COHO salmon ($11.99/lb) at Whole Foods and told me, \"make this into LOX.\" Lox is a cold smoked cured salmon. It is a delicacy to be savored and enjoyed. It's also expensive as hell, the above photo shows 2lbs delivered for $105. After you do this Instructable you can make Coho Lox for about $13/lb.I did a lot of research online and discovered one thing. Everyone has their own way to make lox, and no two ways are exactly the same. I finally settled on two recipes that were similar and blended them together to make my own Lox. This is a long 3 day process to make. There are a lot of steps. I will break it down for you. You can do it. Step 1: Prep, Deboning, Fresh Vs Frozen Salmon. Whole Foods had a previously frozen COHO salmon section, previously frozen is fine because then you don't have to worry about any parasites. My wife bought it, it was $24.00 for 2 lbs. Using a clean utility knife on the lowest setting score the skin so it reaches the flesh. This lets the cure penetrate the skin side.Use a pair of pliers to remove the bones. These bones can be removed before or after the process, I prefered to do it before. You can see them easily and feel them with your finger by running it along the fish on the highest part of the fillet. There will be a lot of bones, and you might miss a few. Don't panic. Do your best.The Thing About Fresh vs Frozen FishMost \"fresh\" salmon sold in your store was frozen on the boat after it was caught, but the store doesn't tell you this. Ask your fishmonger if it was previously frozen. Freezing kills any bacteria and parasites in the fish before making your lox. If you can't confirm your salmon was previously frozen I would advise a 4-6 hour freeze when you are done making the lox, then thaw before serving. Of course, people have been eating this preparation for hundreds and hundreds of years with few side effects, I am just mentioning this since it is a cured, smoked, but uncooked product. Step 2: Dry Brine the Salmon. A dry brine is prepared of these ingredients:100g salt 60g dark brown sugar1 tsp black peppercorns5-10 juniper berries I used a coffee grinder on the pepper and juniper berries after I heated them in a pan to release their essential oils. Mix all the dry ingredients and spices together thoroughly. Get a sealable reusable plastic food container and line the inside with plastic wrap with lots of overhang. Pour about 1/3 the cure on the bottom of your dish. Place the fish skin side down into the container.Take the the remaining 2/3rd of cure, work it in slowly and gently on top of the fish, lightly rub it on then pack it over the entire fish.Wrap with overlapping plastic wrap and poke a lot of holes with a sharp paring knife in the plastic on the skin side to allow the liquid to drain off. Cover with the lid, and place into the fridge for 8-12 hours.As for the nebulous 8-12 hour time estimate allow me to explain. Guides for this step online vary greatly in time estimates, some claim \"8 hours maximum or you'll ruin the fish\". Others say 12hrs. Still more say longer times. I settled on a merging of two recipes that were similar in every way other than the times. In any case where there were conflicting or disparate claims on times, I took the average. In this case, the fish was in the dry stage for 10 hours. Yes I know the note says 8, I changed my mind. This is my Lox party. Step 3: 10 Hours Later, Wet Brine. The second stage is a wet brine, where the fish is submerged in a salt and sugar solution to further cure the fish and remove water from the flesh before cold smoking. This is a very important step.I had a recipe for a brine that called for 50lbs of salmon from one place. Another recipes was for 5 gallons, so I reduced the quantities down for 1 quart of water. Most recipes assume for larger quantities of fish because it's so time intensive to make lox. Your fish will sit in this brine for 8-12 hours.Wet Brine:1 Quart water 0.7 cups of salt 0.35 cups dark brown sugar 1/4 tsp. peppercorns 4-5 juniper berriesThe spices were lightly toasted in a frying pan then crushed before adding. The brine should be left for 4 hours minimum in your refrigerator before using, this will allow the spices to meld. I made this brine in advance and let it sit overnight while the fish was in the dry brine stage.The salmon is removed from the plastic lined container, there will be a lot of liquid in there to discard. Gently rinse the salmon off under lightly flowing cold water. Wash out your plastic container and place the rinsed fish into it. Pour the brine over the fish so it is completely covered and put the lid back on. Label the time and date.I leave notes on all my projects because even I forget what the heck is in my fridge from week to week. I also set alarms on my phone's calendar to go off to remind me. If you have 4 or 5 ore more things working at once you need to get into the practice of labelling everything you make. It's a good practice, and doing things like this incorrectly can make people very ill. Good notes let you repeat the process over and over. Keep a small notebook with quantities, ingredients, cook times, etc. and you will get better and better at this in time. Step 4: Freshening the Salmon. While many recipes for making lox couldn't agree on much, they all agreed you needed to let the cured salmon to sit in a sink under cool running water for 30m. So after dumping out the brine, that's just what I did. Let it run under cold water on a moderately low setting and just let that go for 30 minutes. Step 5: Drying the Salmon. The best way to get the fish to dry before cold smoking is to use a teflon lined cookie cooling sheet over a sheet pan with paper towels on it. You don't need the paper towels, but it makes cleanup a lot faster. Remove the fish from the water and pat it dry on the drying sheet. You can also use a clean grill grate in place of the teflon lined cookie cooking sheet. It works just as well. Put the Salmon into the fridge for a few hours, I let it dry for about 6 hours. According to other recipes they called for drying your fish for as little as 1 hour, and as long as up to 24 hours.After 6 hours remove from the refrigerator, 30m before this you should prep your smoker as shown in the next step. Step 6: Cold Smoking, My Method . There are a lot of schools of thought on cold smoking. Sawdust or pellets are the preferred method. I use pellets because I tried them a year ago and they work the best for me. You can use any method you want with any wood, wood sawdust, charcoal, pellet or blend you like. No hate, just LOVE for my BBQ and charcuterie pals.Wood Pellets DemystifiedThey are compressed sawdust. They give a great wood flavor to anything you eat. Mystery Over. Wood pellets for smoking foods can be gotten in many wood varieties and are relatively cheap and last a long time.There are two brands shown here in my photos, the front is Trager - they are just OK to me and are made of 30% applewood, 70% oak (oak is considered a filler wood, not a flavor wood) but they are decent on cheese. The other bag shown are made by CookinPellets and are an all hardwood blend of maple, hickory, apple and cherry. I went with those, and recommend them, they are a remarkable bargain.Smoking TraysI am using a sawdust (and wood pellet) smoking tray from Amazenproducts. This little tray is what I use for all my cold smoking projects, sausages, cheese, or to add more smoke to BBQ projects.The easiest way to light the wood pellets is with a simple hardware store propane torch. I set the tray on a brick before lighting. It takes a good minute or two to get them to light. I load both sides of the tray, but only light one side. When the left side burns out in 6 hours I can remove it, light the other side, and quickly get it back inside my smoker. I will get 12 hours of smoke from this set up.My SmokerDon't let the heavenly rays fool you, it's just an older 30\" Masterbuilt Electric Smoker. To cold smoke we use it like a refrigerator. The smoker is not plugged in or turned on at all during the cold smoke process.I put ice into 1-2 sealed ziplocks and use 2-3 frozen bottles of water to use in the smoker to keep it cold. I want the chamber cold, but not too humid. If I just put ice loose into my drip pan the chamber would be very high in humidity. We want it cold and dry. The idea is to not let the smoker get above 70F (21C) in the chamber - this is a great temperature for cold smoking fish and cheese.I used two temperature probes, one in the metal rack under the fish, one outside the smoker poking into the smoke outlet. I took the average of the two to determine temperature inside the chamber. They ran within 2 degrees of each other most of the smoking process.I let the fish smoke for 15 hours over cold smoke. The temperature of the smoker averaged 64F (18C) the whole time, with a low of 59F (15C) and a high of 68F (20C). I had an alarm set on my temperature remote to go off it the temperature went above 72F. If you don't own a wireless remote temperature probe, you should try one out once you seriously get into this hobby, they are essential for long smoking projects.I don't have a cold smoker tray, can I make one?You can make a simple smoking pellet tray from a disposable steel pie pan (no non stick ones please). Poke holes with a small nail in the shape of a letter C on the pie pan - make the holes fill a 1\" (2.5cm) wide band. Place a 1x1\" (2.5cm x 2.5cm) line of wood pellets over the holes and light one end, it will burn like a snake. Make a small coil of aluminum foil into an S shape. Place S shaped foil in your smoking box, and put the pie pan on top, this gives good airflow.I don't have a cool smoker setup like you, can I make one?YES! A aluminum lined cardboard box with a piece of unglazed quarry tile on the bottom will work well. Just make a hole on top for your smoke to escape, and a small air inlet on the bottom to let air in. Use your pie pan as described above to burn the pellets. I will make an instructable in the future showing how to make both of these. Step 7: Taste Test, Vacuum Seal. I let the fish sit in the fridge for an hour before slicing, tasting and vacuum sealing. Fish cured, smoked, and sealed in this manner will keep up to 3 years in your deep freezer. It won't ever last longer than 3 months though because you will eat it all once you sample a piece. The flesh is firm, the color is a deep orange, and the taste was spot on. And the best part? It looks and tastes just like the real thing for 1/4 the price. It is a time consuming process to make, but well worth it. After I did this, I understand why people do this 50lbs at a time, it takes almost 3 days from start to finish!Maybe the best lox ever? Y E S !", ["making-lox-at-home_0", "making-lox-at-home_1", "making-lox-at-home_2", "making-lox-at-home_3", "making-lox-at-home_4", "making-lox-at-home_5", "making-lox-at-home_6", "making-lox-at-home_7"]] [40390, "Introduction: Banana Boat Camping Treat. In this Instructable I will be teaching you how to make a great snack on a camping tripWhat you'll Need- Aluminum foil- Bananas- A plastic knifeSomething to Stuff Your Bananas With Like:- Chocolate- Reeses - Jam- ANYTHING YOU WANT Step 1: Cutting the Banana. DO NOT PEEL THE BANANA!!! At the top of the banana use your knife to punture the banana, but do NOT go all the way through!! From the hole at the top, slit the banana down to the bottom. Do not cut through the end of the banana. Step 2: Filling the Banana. This is the easiest part. JUST STUFF WHATEVER YOU WANT IN THE BANANA! But be careful not to overfill the banana too much. Your delicious filling should be between the actual fruit of the banana. Step 3: Cooking the Banana. Now all you need to do is wrap the banana in aluminum foil, making sure there are no loose ends. Then you set it about 5 in. away from your fire, leave it there for about one minute. And you were done just unwrap the banana and enjoy it. ", ["banana-boat-camping-treat_0", "banana-boat-camping-treat_2"]] [40391, "Introduction: Healthy Dairy Package. (NOTE: This instructable is addressed to who live in states and countries where buying raw milk is legal)all of us drink 406 fl oz of pasteurized milk boxes and bottles for around $45Buy Cream for desserts for around $9Buy 1 lb unsalted Butter for around $11(6 lb for $66)or Buy 17 ounce of Margarine for bout $24so your list will be for $120 if you choose butter with cream and milk or $78 if you choose margarine with cream and milk.what if you can get the same list with more healthier products, more nutritious value, and with no chemicals for just $36? Step 1: Prepare Cream and Whipped Cream. First of all you should pasteurize milk buy simply put it on any pot and watch it till it boils, when boils it will start to raise so turn off fire immediately, it needs only 4 seconds boiling to pasteurize.leave it to cool then put in the refrigerator for the next day.get out the cream formed on the surface.now you have milk to drink and free cream.you can mix a small amount of milk and sugar to the cream to have free sweetened whipped cream. Step 2: Prepare Butter. you can store the extracted cream in the freezer if you buy smaller amounts of milk till you have enough cream.get that stored cream, put it in the mixer for 3 minutes, it will become more solid like in the picture.grap it and squeeze to get milk out of it, then form in solid balls.now you have natural and the healthiest butter for free + milk to cook with + previously milk to drink+ you may used some cream before and not stored the full amount. all for free. Step 3: Prepare Margarine. you may not use all butter, you can put them on a bowel add salt and boil them till it has clear liquid and brownish solids. it may take an hour boiling.put that liquid in a jar (it is Margarine) when cool will turn to white solid margarine, put these solids in another jar with a table spoon of milk and mix them well (it is kind of cheese).now from the raw milk you have:pasteurized skimmed milk to drinkcreamsweetened whipped creambuttermilk for cookingMargarinecheeseand again the offer is to buy raw milk then have not only free package but also healthy food without chemicals and processing that kills nutrition values.(NOTE: This instructable is addressed to who live in states and countries where buying raw milk is legal)", ["healthy-diary-package_0", "healthy-diary-package_1", "healthy-diary-package_2", "healthy-diary-package_3"]] [40392, "Introduction: Santa's Merry Muesli. http://delightfulvegans.com/recipe/santas-merry-mu...We've been getting into Muesli for breakfast lately, and then I thought, wouldn't it be great to have a Christmas inspired Muesli? So that's when the idea sprang into my head! Santa's Merry Muesli! Couldn't get any better than this!This is a delicious combination of oats, nuts, Christmas spices and some dried fruit. The best part is, you can mix it up as much as you like! We toasted our oats and nuts, but you could totally have it raw (that would be great if you wanted overnight oats!). We put slivered almonds and macadamias in ours - because let's face it - they're kind of Christmassy! But you could totally swap it up and use pecans, walnuts, or even sunflower seeds or pepitas!We're now a bit obsessed with this muesli and - shock horror! - sometimes we don't even eat it at breakfast time. In fact, it makes a great snack for any time of the day!It's that time of year - time to get into the festive spirit - check out our other? Christmas Recipes ? to get inspired for an awesome vegan Christmas!We've got another great muesli recipe in our 7 Ways to Kickstart your Day FREE eBook! - All you need to do is to subscribe to our newsletter and we'll send it to you for free!Please share Santa's Merry Muesli around with your family and friends! Step 1: What You Will Need. Ingredients:2 cups of Oats1/3rd cup of Slivered Almonds1/3rd cup of Macadamias (Chopped)1/2 a tsp of Nutmeg1 tsp of CinnamonRind of Half a Lemon1 Tbsp of Coconut Sugar1/4 cup of Maple Syrup1/4 cup of Goji Berries1/4 cup of Dried Blueberries1/4 cup of Dried Cranberries1/2 cup of Shredded Coconut Step 2: . In a bowl mix the oats, slivered almonds, macadamias, nutmeg, cinnamon, orange rind, coconut sugar and maple syrup. Spread out on a baking tray and bake in a preheated oven at 180\u2103 for around 10 minutes, being careful not to burn it! Step 3: . Let the mixture cool. Add the goji berries, cranberries, blueberries and shredded coconut and mix well! Now you have made Santa's Merry Muesli! Enjoy!", ["santas-merry-muesli_0", "santas-merry-muesli_1", "santas-merry-muesli_2", "santas-merry-muesli_3"]] [40393, "Introduction: Picnic Baked Beans . Picnic Baked Beans by Cyann : ) These baked beans are a family favorite\u2026 for over 30 years I\u2019ve been baking these beans for my family and friends. Through the years, so many have asked for my recipe, even my friend\u2019s friends have called me for the recipe. Many times I have made this Picnic Baked Beans dish a day ahead, letting the flavors enhance, resulting in a better tasting dish. These beans are also great tasting served cold!!Ingredients:4 (15 ounce) Van Camp's Pork & Beans, drain juice out of two of the cans of beans1 cup Heinz Ketchup1 cup firmly Del Monte packed light brown sugarblack pepper, to taste1/8 teaspoon cayenne pepper1/2 cup Karo\u00ae Light OR Dark Corn Syrup 2 squirts of French\u2019s yellow mustard1 medium onion, peeled and chopped2 cloves garlic, minced4 pork chops, seasoned, cooked, and chopped 1 lb. bacon, cooked and drainedDirections:Pre heat oven 325\u00b0F degrees.In a large mixing combine and mixing together the pork & beans ketchup, brown sugar, black pepper, cayenne pepper, corn syrup, yellow mustard, onion and garlic.In a fry pan, place bacon in a single layer, cook on medium heat to your desired crispness, turning frequently. Drain bacon on paper towels, set aside. Drain most of the bacon grease from pan, add 2 tablespoons of butter and melt. Wait until the bacon has cooled and crumble with your hands.Add the season pork chops to the fry pan, cooking on each side for about 4 to 5 minutes, or until golden on the outside, juices run clear and fork tender. Remove from fry pan, drain on paper towels. Wait until the pork chops have cooled, and cut up into little cubes. Add the bacon and pork chops to the bean mixture, and mix together and pour into a greased 2 \u00bd to 3 quart greased casserole. Place the bacon on top of the beans. Place casserole on a lined cookies sheet and place in pre heated oven. Bake at 325\u00b0F degrees for 1 1/2 to 2 hours or until the beans are bubbly. Let rest to thicken before serving. Yields: 8 to 10 servings.", ["picnic-baked-beans_0"]] [40394, "Introduction: Piggy Minion. Step 1: . Step 2: . Step 3: . Step 4: . Step 5: . Step 6: . Step 7: . Step 8: . ", ["piggy-minion_0", "piggy-minion_1", "piggy-minion_2", "piggy-minion_3", "piggy-minion_4", "piggy-minion_5", "piggy-minion_6", "piggy-minion_7", "piggy-minion_8"]] [40395, "Introduction: S'mores French Macarons. Macarons are tricky item to make. Most people need three tries to perfect these glorious cookies. Just keep trying, and you will see the amazing macarons you have made. Have fun, but be attentive;one wrong move, and you've ruined your cookes. Step 1: Mise En Place. To start, you should have all your ingredients out. These are French cookies, so precision is key. You can weigh out ingredients, but I really don't have time for that. Measure out 3 egg whites, at room temperature, 1/4 cup of white sugar, 1/2 teaspoon of cream of tartar (optional), 1 cup of almond flour, or ground blanched almonds, 1 3/4 cups of confectioner's sugar, and 1/4 cup of cocoa powder. Sift together the cocoa, almond flour, and confectioner's sugar. Pre-heat your oven to 350 degrees fahrenheit . If you cannot find cream of tartar, use a small squeeze of lemon juice. This will help stabilize your meringue, as cream of tartar would. Step 2: Making the Cookie. Put your egg whites in a bowl of a stand mixer, or hand mixer with a whisk attachment, with the cream of tartar. Whip the egg whites until they get foamy. Start adding the sugar very gradually, about a tablespoon at a time. Keep whipping the egg whites for about 8 minutes. 8 minutes on my stand mixer could be different than yours. When you are done, the egg whites should be glossy, and hold a peak. To test, take off the whisk attachment, stir at the surface of the egg white mixture, and when you take the whisk out, the egg whites should be stiff. MAKE SURE NOT TO OVER MIX THE EGG WHITES!!! If you do, there is no going back, and your egg whites will turn into white liquid. Over-mixing or under-mixing will ruin your cookie by either making them crack on top or spread out. Once you are done, add the dry mixture in by thirds. Fold the dry mixture in, not stir. This is where most people ruin their macarons, you cannot over mix the batter, or the shells will spread and flatten. If you undermix, your cookies will rise too much and crack on top. The consistency NEEDS to be like molten lava! Step 3: Piping the Cookies. Put about half your batter into a piping bag with a round tip. Pipe 2-3 inch little circles on parchment paper. You repeat with all your batter. Next, let these sit out to dry for 30 minutes in a dry area. Humidity will cause these fragile cookies to crack on top when they are baked. If you want your cookies to have the crisp, outer edge of a macaron while they rise in the ove, called feet, it is crucial they sit out. Bake them in the oven for 10-15 minutes, or until they come of the paper without breaking. Let them cool off. If you do not know what macaron feet are, search perfect macaron on the internet, and just below the cookie, you will see the ring around the smooth top. That is a foot. Step 4: The Filling. Since macarons are sandwich cookies, they need a filling. You will need 3/4 cup of marshmallow fluff, 4 ounces of cream cheese, and 1- 2 cups of confectioners sugar, depending on how sweet you like your frosting. Fill in a piping bag and pipe in your macarons. Next, crush up some graham cracker and roll the frosting that oozes out of the macaron to catch the graham cracker crumbs.", ["smores-french-macarons_0", "smores-french-macarons_2"]] [40396, "Introduction: Delicious and Easy Thai Iced Tea. Ever wanted to enjoy your own sweet, milky, bright orange and heavily caffeinated thai iced tea? Read on and learn how easy it is to make yourself!It's personally my favorite drink and love how easy it is to make. Step 1: Materials. You only need a few different ingredients for this delicious summer drink:Thai Tea Mix (link to buy) This is your main ingredient. Use this delicious smelling blend of spices and added orange coloring to make the iconic beverage. If you want, you can actually make this mix from scratch! But it's not really necessary, and a lot easier to start from the mixTea Sock (link to buy) This is used to strain out the mix; I'll explain it's exact usage laterSugar (2 cups)Evaporated Milk (one can)Optional: you can also use sweetened condensed milk; in this case, use less sugar in the mix, as the sweetened condensed milk is very sweet.Other Materials needed:Large pot Large pitcher Stirring spoon Measuring cup Step 2: Cooking. Now it's time to cook. I really like Thai Iced Tea, so I make large batches at once. Feel free to scale down the recipe if necessary. This makes plenty for a large gathering of people, or for just me for a week or so.Boil 8 cups of water in the large pot Add 1 cup of thai tea mix to the pot Add 2 cups of sugar and stir in Cook for five minutes, stirring as necessary Let sit for 10 minutes (off of heat) Filter into new container through tea sock Let cool in fridge for 40-60 minutesAnd now you're almost there! Step 3: Pouring a Glass. Time for the fun part.Prepare a glass by filling it with ice; pour your tea over it.Now add your evaporated milk (or condensed milk if you chose that recipe variant). I find a few tablespoons is good, but feel free adjust based on your preference.Next, stir in and enjoy the beautiful swirls the two liquids make with each other.Enjoy!", ["delicious-and-easy-thai-iced-tea_0", "delicious-and-easy-thai-iced-tea_1", "delicious-and-easy-thai-iced-tea_2", "delicious-and-easy-thai-iced-tea_3"]] [40397, "Introduction: Fried Bread Pakoda - Who's Hungry. Fried Bread Pakoras is a quick bread snack recipe and they are great as a tea time snack. There are two ways these are made. First one is plain bread pakora and the other is potato stuffed one. The plain one has not stuffed anything inside the bread. The other ones are made similar to the bread rolls or bread bonda but not the same. One such recipe is the Fried Bread Pakoras.So let's put on your cooking hats and start cooking !! Step 1: Ingredients Required. Needed:6 Slices of Bread.Stuffing:1 cup of cubed potatoesGreen peas(optional)1 cup of chopped Carrot1 cup of chopped beansa sprig of curry leaves2 green chilies chopped1/2 Tsp ginger paste1/2 Tsp chili powder1/2 Tsp garam masalaGenerous pinch of turmeric powderFew coriander leavesSalt as needed.Batter:1 cup Gram flour/Besan2 - 3 tbsps rice flour1/2 Tsp red chili powder1/2 - 3/4 tsp carom seedsGenerous pinch of turmeric powderSalt as neededWater as needed Step 2: Boil the Potatoes. Steam or boil the potatoes until just cooked. Do not over cook as they will turn soggy. You can use a steamer or just boil in a pan with little water. You can also include a handful of green peas which is completely optional. Step 3: Peel * Cut * Mash. When the potatoes are just boiled, set them aside and let them cool.Peel the potato skin and cut them into cubed shape.Once cooled mash them with a masher. Step 4: Make It Delicious. Add Gram flour and Rice flour.Add chili powder, turmeric, Hing, garam masala, and salt.Add the mashed potatoes and mix them well.You can also include coriander leaves it's optional. Step 5: Bread Sandwich. Place the bread slices and then spread the potato stuffing.Cover with another slice of bread. You can also spread green chutney on the other slice. Press the bread slices well to hold the stuffing properly. Step 6: Slice. Slice them into half by cutting them into diagonal, so the stuffings are cooked well. Step 7: Let's Make the Batter. In a mixing bowl add Gram flour, red chili powder, carom seeds, salt, rice flour, and turmeric. Mix them up very well. Add water just as needed and make a thick batter. Step 8: Dip Them :. You will have to gently lift the stuffed bread and dip them in the batter. Make sure it is coated on the sides as well. Hold towards the 2 edges and lift them gently from the batter. Gently wipe the excess batter. Drop in Hot oil. Step 9: Fry Them:. Heat the Oil as needed. Once the oil is heated.Drop the dipped bread stuff in the hot oil. Fry until golden on both the sides by flipping. Step 10: Drain. Once they turn golden amber in color, remove them from the oil and place it on to some paper napkins to remove excess oil.That's it!! Now you have some awesome Fried Bread Pakodas. Step 11: Serve With LOVE. Serve the Fried Bread Pakodas with green chutney or Sause.This is by far the best combination to enjoy with hot tea.That's all Foodies!! Happy Tea-Time.", ["fried-bread-pakoda-whos-hungry_0", "fried-bread-pakoda-whos-hungry_1", "fried-bread-pakoda-whos-hungry_2", "fried-bread-pakoda-whos-hungry_3", "fried-bread-pakoda-whos-hungry_4", "fried-bread-pakoda-whos-hungry_5", "fried-bread-pakoda-whos-hungry_6", "fried-bread-pakoda-whos-hungry_7", "fried-bread-pakoda-whos-hungry_8", "fried-bread-pakoda-whos-hungry_9", "fried-bread-pakoda-whos-hungry_10", "fried-bread-pakoda-whos-hungry_11"]] [40398, "Introduction: Kite Cake. This is a relatively easy cake to make, that I had a lot of fun making! It's simple, and ends up looking very good! Step 1: Ingredients . Ingredients-300g soft butter300g caster sugar6 eggs1 tbsp vanilla extract80g plain flour 300g self-raising flour100g plain full fat Greek yoghurt 3 tbsp milkJam (to sandwich cakes together) Decoration-150g soft butter300g caster sugarPacket of ready to roll white icing Ready to roll pink icingReady to roll blue icing Ready to roll green icing (alternatively, purchase extra white icing and blend it with food coloring of each color mentioned above)Chocolate icing pen (optional) Step 2: Technicals. Heat the oven to 160 degrees Celsius (fan oven)Grease and line two tins; one 18cm one and one 13cm one. Step 3: Batter . Whisk the butter and sugar together until light and creamy. Add rest of ingredients (except the jam) and whisk together to form a smooth batter. Step 4: Bake. Fill the two cake tins three quarters full with batter. The 13cm cake bakes for an hour and ten minutes, while the 18cm cake bakes for an hour and a half.Be careful, when removing small cake to do it quickly so the larger cake won't sink. Step 5: Build-A-Cake. Trim the tops of cake so they are flat, then cut each one in half, and sandwich back together using the jam. Step 6: Icing . Whisk the soft butter with sieved icing sugar to make butter-cream icing. Cover both cakes in it, and cover in white roll on icing.Then use the butter cream icing to sandwich the two cakes together Step 7: Decorate!. Now decorate your cake!I covered the top in blue roll on icing and cut out the white icing in cloud shapes. I then cut out a triangle in pink icing and used a chocolate icing pen to draw in lines and the tail of the kite. I used a caramel pen to make the bows on the kite's tail.I used small flower cutters to decorate the sides of the bottom cake, and green roll on icing to make the grass. Now cut your cake and enjoy!", ["kite-cake_0", "kite-cake_1", "kite-cake_2", "kite-cake_3", "kite-cake_4", "kite-cake_5", "kite-cake_6", "kite-cake_7"]] [40399, "Introduction: Bacon Jalapeno Cheesy Popper Pockets. Every so often you come across Bacon wrapped Jalapeno Poppers. For those who don't know, these are jalapenos stuffed with cheese mix and wrapped in bacon then grilled. While I thoroughly enjoy those and have made them many times, I wanted to make a slightly more portable version so I figured out a couple ways to pack it. See the next steps to find out how. Step 1: The Ingredients List. Your ingredients for this are as follows:- Bacon (1lb)- Cream Cheese (1lb)- Cheese (1lb)- Jalapenos - Wet (1/2lb - 1lb) OR Dried (2oz - 4oz)Proportionally I prefer to keep all ingredients in equal portions. It may seem like overkill but the remaining filling that doesn't get used tastes great and can be melted for chip dip or spread on a bagel. I will explain Wet/Dry in subsequent steps. Step 2: The Jalapenos - Wet Version. Wet Version1. Take approximately 1/2 lb to 1lb of fresh Jalapenos and rinse them.2. Chop the tops off.3. If you really, really like jalapenos you probably have a jalapeno corer if not you can use a paring knife to help remove the center seed pack.4. Rinse them out unless you want the seeds for extra kick.5. Your finished cleaned jalapenos need to be split and will go in your food processor. Step 3: The Jalapenos - Dried Version. Dry Version (You can buy dried jalapenos if you want but this is how I do it since it is cheaper)1. Repeat steps 1-4 of Wet Version 2. Split the cored jalapenos. 3. Place them in your food processor and blend them down to a paste.4. Spread the jalapeno paste onto a cookie tray. For obvious reasons don't use one with no edges unless you want jalapeno juice everywhere.5. Set your oven to between 140 and 180 degrees. The reason I give this range is due to not all ovens go down to 140. Anything above 180 will risk cooking the jalapeno paste vs drying it out.6. Place your jalapeno paste in the oven and place a cloth in the door to let any moisture escape.7. Within a couple hours you will have reduced a decent amount of moisture will be gone from the jalapeno paste. I'll explain why drier jalapenos have an impact on the end product in a little bit. Sorry I don't have any pictures for this step as I opted to work with the wet version this time. Step 4: Jalapeno Bacon Mix - Base. To make your Jalapeno Bacon Mix:Wet Mix1. Cook the bacon using your preferred method.2. Place the (wet) jalapeno slices and bacon in your food processor.3. Blend until it is a paste.4. Place into your blender/kitchen aid/mixing bowl.Semi-Dry Mix1. Cook the bacon using your preferred method.2. Place the (dry) jalapeno paste/powder and bacon in your food processor. 3. Blend until it is a paste. If you dried your jalapeno paste until it was a dry jalapeno powder, it will turn back into a paste due to the grease from the bacon. 4. Place into your blender/kitchen aid/mixing bowl. Step 5: Why Wet Vs Dry?. Now the explanation.Through trial and error I discovered the flaw of these delicious jalapeno popper pockets lies both in the wrap technique and the water content of the filling.Fresh Jalapenos = Wet Filling = Trapped Steam = Popper Pockets more likely to POPFresh Jalapenos, Dried = Semi-Dry Filling = Less Trapped Steam = Popper Pockets are less likely to POPThe water content of your filling is directly affiliated with the quantity of jalapenos in your base mix and whether or not they are fresh (wet) jalapenos or dried to some degree.The ideal wrap method that I have discovered is the one reviewed in this Instructable. Step 6: The Final Filling. For consistency purposes, I like using my Kitchenaid Mixer. This can be done by hand however it may require greater effort to get a consistent mix.Add the cream cheese and your choice of standard cheese. Fold the mix on itself for about 5 minutes. You should end up with the picture above. Step 7: The Fold. As stated earlier, this is my best variation of how to wrap the jalapeno popper pockets. I have made them about 20 times. 1. Place a sheet of eggroll wrap onto a plate and brush it thoroughly with water.2. Take a cookie scoop or a large tablespoon and put a glob of filling about 2oz - 3oz in the center of the eggroll.3. Fold one point in toward the center and fold it tightly.4. Fold each side into the center, overlapping with the other.5. Finish rolling the pocket until the final point lands on the opposite side of the pocket Step 8: FRY and ENJOY!. After prepping all the jalapeno popper pockets you're going to make, throw them in the fryer. Be sure to flip them and watch for if they are at risk of popping. They only need about a minute or so per side. Remember the wetter your filling, the more likely they are to bubble up and risk popping. Finally, enjoy your delicious appetizer! ", ["bacon-jalapeno-cheesy-popper-pockets_0", "bacon-jalapeno-cheesy-popper-pockets_1", "bacon-jalapeno-cheesy-popper-pockets_2", "bacon-jalapeno-cheesy-popper-pockets_4", "bacon-jalapeno-cheesy-popper-pockets_6", "bacon-jalapeno-cheesy-popper-pockets_7", "bacon-jalapeno-cheesy-popper-pockets_8"]] [40400, "Introduction: How to Sprout Grains and Beans. Sprouting grains and beans on your own is cheap and easy to do! You can eat sprouts on their own raw, or cook them and add them to other dishes. You can even make flour from sprouted grains! :)In this instructable I'll cover how to sprout grains and beans on your own and what sorts of beans and sprouts are safe to eat raw.My absolute favorite things to sprout are quinoa, lentils and mung beans - they're great raw. :D Step 1: What You'll Need + Beans and Sprouts to Eat Raw. (What I'm sprouting, left to right: quinoa, French lentils, brown rice, wheat berries, chickpeas - quinoa and French lentils are my favorites, though the wheat berries are really tasty too!)Equipment:quart sized mason jarscheeseclothBeans/legumes to sprout and eat raw:whole lentils (I'm using French green lentils)mungadzukichickpeasgreen peasGrains to sprout:wheat berriesquinoabrown ricebarleyThis page has a more complete list and lots of info!You can also sprout greens like alfalfa and clover, but I tend to just buy those because they're super easy to find and I save myself some effort. Keep in mind that there are certain beans that are toxic eaten raw, so always do your research before eating them raw. You can sprout and then cook them, however! Step 2: Soaking. Please keep in mind that the grains/beans will swell when soaked, so make sure you never fill the jars more than 1/3 of the way full.You'll want to rinse the grains/beans and pluck out any rocks or odd colored pieces. Then pour them into jars and cover with cool water almost to the top.Cover with the cheesecloth and seal with the lid ring and let them soak at room temperature for 6-8 hours. Do this out of direct sunlight. :)I always lean more towards 8 hours, because that way I can go to sleep or head to work and let them soak while I'm doing something else. Step 3: Draining + Rinsing. After the initial 8 hour soak, pour out the soaking water and rinse the grains/beans very well. I like to set them over a baking sheet on a rack so that they can continue draining.For smaller grains like quinoa, you'll want to drain them really really well - otherwise they can get quite stinky! Holding the jars at a 45 degree angle lets them drain a little better.After the initial rinsing, let them sit upside down on the rack (or on a dish rack!) unless you're rinsing them. You'll want to rinse them 3-4 times a day and set them back to drain until they begin to sprout. Step 4: Sprouting Times. Most beans and grains will be ready within 48 hours, though some can take 4-5 days - Keep them rinsed and well drained during this time or the sprouts can go bad. In most cases, I stop sprouting them as soon as I see a little tail, anywhere from 1/8 - 1/2 inch. Brown rice takes a while longer, however - and the leafy green sprouts can do with another day in sunlight so they grow tiny shoots. :)Keep in mind that if you let the sprouting process go too long, you can alter the flavor in a huge way, and often not for the better. The length of time that you let them sprout will be something you figure out with a little trial and error. Step 5: Storing Your Sprouts. To store your sprouts, first rinse them well in a sieve or colander and let them sit for a bit to remove most of the water. Then store them in a small container or a ziploc bag - pop a dry paper towel in there to leech out some of the moisture. You'll want to store them in the fridge and use them pretty fast - they can get funky quick! I always try to use them within 3-4 days. ", ["how-to-sprout-grains-and-beans_0", "how-to-sprout-grains-and-beans_1", "how-to-sprout-grains-and-beans_2", "how-to-sprout-grains-and-beans_3", "how-to-sprout-grains-and-beans_4", "how-to-sprout-grains-and-beans_5"]] [40401, "Introduction: Easy Homemade Soda (Soft Drink). The best old school soda is made not with a carbonation device but with yeast! The base recipe can be modified with just about anything. I mean just about anything, there are no limits. Use what's in season, what's cheap at the farmer's market or just with the tastes you love. This base recipe makes about 2 liters. Ingredients1/2 cup sugar - you can adjust this to taste and according to the sweetness of the fruitWaterYeast - champagne or ale yeast. After some practice you can use a wild yeast Fruit of your choice. eg : watermelon, ginger,apple, strawberryJuice of 1 or 2 lemons or limesPinch of saltEquipmentSaucepanMeasuring jugBlenderWooden spoonFunnelBottles, can be glass or plasticDisclaimer: This drink has a small amount of alcohol. The byproduct of fermentation is alcohol.The short fermentation process limits the production of alcohol. If the drink is fermented for the recommend time it usually is less then 0.5%. Step 1: Making the Base. Depending on the fruit you are using - Peel, juice and/or pulp your fruitand set aside. I am using mandarin orange so I am just using the freshly squeezed juice. If I was using ginger I would boil it with water to bring out the flavor. Use your own judgement, try different things.I have squeezed 1 liter of juice. Again this is flexible and you may use less or more.In large saucepan - Bring a cup of water, sugar and salt to the boil. Step 2: Bottling. Add juice to plastic 2 liter bottle. You can use glass, but it's good to fill a small plastic bottle out of each batch to help test when it's ready. With practice you will be able to use just glass.Top up with sugar syrup, lemon juice and extra water if needed. When cooled add a pinch of yeast. Give it a shake and leave in warm place. Let stand to 12 to 48 hours. Feel the bottle - when it is rock hard the soda is carbonated. Refrigerate now to stop fermentation. It needs to be stored in the fridge, so fermentation doesn't start again and over carbonate your bottle. After a day or 2 in the refrigerator it is ready to drink. Step 3: Ready to Drink. Open slowly - it may be really fizzy!Serve ice cold! Make any flavor you like. I likeApple, ginger and beetroot Watermelon and mint Strawberry Starfruit Ginger My personal favorite Wild raspberry with a drop of vanilla for a yummy sweet creamy soda.The garden of the world has no limits, except in your mind. So go out there and play!", ["easy-homemade-soda-soft-drink_0", "easy-homemade-soda-soft-drink_1", "easy-homemade-soda-soft-drink_2", "easy-homemade-soda-soft-drink_3"]] [40402, "Introduction: Half-Moon Cookies. Dense, rich, chocolaty cookies topped with light and dark chocolate icing - it really couldn't get much better, especially around Valentine's day! Especially popular in up-state New York, these cookies combine some of the yummiest things around.\nFor extra nerd/awesome points, you could make a couple full and new moons, and toss in some waxing and waning gibbouses and crescents for good measure.\nAlways remember: \"When the moon hits your eye like a big pizza-pie, that's amore!\" Step 1: You'll Need. . .. \n Hardware:\nLarge bowlSpatula/wooden spoon and/or electric mixerTeaspoons or small scoopBaking sheets lined with parchment paper or SilpatMeasuring spoons and cupsTwo small bowlsTwo small spatulas/knives\nSoftware:\nFor the cookies1/2 cup white sugar1/2 cup brown sugar (packed)1/2 cup butter1 egg2 cups flour3 heaping tablespoons cocoa powder1 teaspoon salt1/2 teaspoon baking soda1/2 teaspoon baking powder1/4 teaspoon vanilla extract1 cup milkFor the icing4 tablespoons butter1/4 teaspoon salt2 1/2 cups powdered sugar3 tablespoons milk1 teaspoon vanilla extract1 ounce bittersweet chocolate (melted)\u00a0 Step 2: Making Cookies!. Preheat oven to 350 degrees (F)Cream together butter, sugar, and brown sugarAdd egg, vanilla, and salt and mix until combinedMix in cocoa, baking soda, and baking powderAdd about half the flour and mix to combineStir in milk and remaining flourScoop or spoon dollops of batter onto lined cookie sheets - make sure to leave space betweenBake 10-12 minutesAllow to cool and remove from cookie sheets Step 3: Making Icing!. Combine all ingredients except the chocolateMix until well combined and fluffySeparate into two portions and stir melted chocolate into one Step 4: The Better Half. Lift cookies off the cookie sheetsFlip each cookie over, and using the small knives or spatulas, cover half of the base of each cookie with chocolate icing, and the other with plain icingEnjoy!\nThese keep well wrapped individually in plastic wrap, especially if kept cool. If you're going to keep them in the fridge for a while, it's advisable to leave them out for a few moments before eating as the frosting can get a bit firm.", ["half-moon-cookies_0", "half-moon-cookies_1", "half-moon-cookies_2", "half-moon-cookies_3", "half-moon-cookies_4"]] [40403, "Introduction: Graham Cracker Snack. Ingredients ______________-graham crackers -Nutella-Cool Whip Step 1: Add Nutella. Step 2: Add Cool Whip. Step 3: Break Other Half of Cracker Off and Place on Top. Step 4: EAT! . Kinda like s'mores :P Step 5: . ", ["graham-cracker-snack_0", "graham-cracker-snack_1", "graham-cracker-snack_2", "graham-cracker-snack_3", "graham-cracker-snack_4"]] [40404, "Introduction: Mix Vegetable Paratha | Power Pack Paratha. Mix vegetable paratha is perfect Indian breakfast recipe which is full of all nutrients and carbohydrates as it made with a combination of different flours and vegetables. It a power pack paratha which can be served with curd or flavored yogurt. Step 1: Recipe . Ingredients:Wheat flour \u2013 2 cupsSoyabean flour \u2013 1 cupRice flour \u2013 1 cupCauliflower \u2013 1 cup Carrot \u2013 1 pcs Boiled potato \u2013 1 pcs mashedBeans \u2013 \u00bd cupCapsicum \u2013 \u00bc cupGinger garlic \u2013 1 tsp Green chili \u2013 1 pcsBeetroot - 1 small pcsSalt, Red chili powder, turmeric powder, ajwain\u2013 \u00bd tspOil \u2013 1 tspMethod: Chop all vegetables in a chopper and add it to the flours. Mix all ingredients well in dry flour. Then using water knead a soft dough. Roll out rotis with help of rolling pin. Using a cup, remove a section of roti to give a shape of moon. Cook these parathas using little oil. Serve hot with curd or flavoured yogurt.", ["mix-vegetable-paratha-power-pack-paratha_0"]] [40405, "Introduction: RECIPE | MUSHROOM BROTH UDON. A very simple recipe idea for those nights when you come home from a long day and you just want healthy food in your stomach pronto. This is my easy Mushroom Broth Udon noodles with tofu, bok choy, enoki mushrooms and some parsley. In this recipe, I'm using an organic Mushroom Broth by Pacific Foods and this stuff is delicious. I'm not kidding but it's tastier than any meat-based broth I've had. It's savoury but also slightly sweet and it goes so well with noodles of any kind, except for egg noodles. You can also swap out the tofu with some fish based tofu to give yourself more substance if you'd like. To amplify the taste of the broth, I've added a tablespoon of vegetarian Lee Kum Kee stir fry sauce. Yes, Lee Kum Kee offers vegetarian Asian sauces! They even have a vegetarian Hoisin Sauce and I bought both at my local T&T grocery store. I hope you give this recipe a try, it's really perfect for the cold winters as you will find that it heats the body up instantly!Disclaimer: I am not sponsored by any of the companies listed. Step 1: INGREDIENTS. SERVES 1 | PREP TIME 5 MINS | COOK TIME 7 MINS4 cubes of fried tofu or as much as desired 1 serving of frozen Udon noodles 3 stems of green bok choy, washed well handful of Enoki mushrooms as much as desired small handful of flat parsley, washed and roughly chopped 1 tbsp of vegetarian stir fry sauce 2 cups of mushroom broth Step 2: INSTRUCTIONS. In a small pot of boiling water, blanch your Udon noodles until loosened, approximately 2 minutes on high heat. Strain them and set aside in your serving bowl. In the same small pot set on high heat, add in the mushroom broth along with the vegetarian stir fry sauce. Then add in the bok choy, tofu cubes, enoki mushroom and parsley. Cover with a lid and boil for 5 minutes. Pour soup and all the fixings on top of your blanched Udon noodles. Serve immediately and enjoy!", ["recipe-mushroom-broth-udon_0", "recipe-mushroom-broth-udon_1", "recipe-mushroom-broth-udon_2"]] [40406, "Introduction: Blueberry Pi Pie. This Blueberry Pie will make your tastes buds fly! And see how many digits you know of Pi!\nThese are the ingredients to make this wonderful pie!\n3/4 cup white sugar\n3 Tablespoons cornstarch\n1/4 teaspoon salt\n4 cups fresh blueberries\n3 Pillsbury pie crusts\n1 egg white\n2 Tablespoons butter; cut into small pieces\n9\" pie pan\ntin foil\nnumber cookie cutters\nPi symbol cut out Step 1: Blueberry Pi Pie. Preheat the oven to 425 degrees F (220 degrees C). Mix sugar, cornstarch, and salt together. Then fold sugar mixture into blueberries. Step 2: Blueberry Pi Pie. Lay out a pie crust in a 9'' pie pan and pour the blueberry mixture into the pie crust. Cut small pieces of butter and place on top of berry mixture. Step 3: Blueberry Pi Pie. Lay out a pie crust and with number cookie cutters cut 3.14159265358979323. Brush numbers, both top and bottom, with the egg white and attach the numbers around the pie in proper order. Step 4: Blueberry Pi Pie. Find a Pi symbol that you like. Trace symbol on dough, cut pi symbol out, and then place in center of the pie. Place tin foil around the Pi numbers and on Pi symbol, so the edges of the pie don't burn. Step 5: Blueberry Pi Pie. Place in oven for 40 minutes. Remove the tin foil for the last 10 minutes of baking so the numbers and Pi symbol will brown. Step 6: Blueberry Pi Pie. Remove from oven and set to cool. Enjoy eating and learning Pi.", ["blueberry-pi-pie_0", "blueberry-pi-pie_1", "blueberry-pi-pie_2", "blueberry-pi-pie_3", "blueberry-pi-pie_4", "blueberry-pi-pie_5", "blueberry-pi-pie_6"]] [40407, "Introduction: Perfect Pumpkin Pie. Ready for Thanksgiving? I sure am. And time to start the day BEFORE Thanksgiving with some Pie Making.Nothing like a FRESH Home Made Pumpkin Pie.First off, I'm going to say, this is NOT My Recipe. I've taken it off of allrecipes.com. So Credit goes to the original Poster of the recipe. I'm just making this Instructable on how to make it Step by Step.Ingredients:1 (15oz) Can of Pumpkin1 (14oz) Can of Sweetened Condensed Milk (Eagle Brand)2 Large Eggs1 tsp Ground Cinnamon1/2 tsp Ground Ginger1/2 tsp Ground Nutmeg1/2 tsp Salt1 9\" Pie Crust (Baked or Unbaked) If Unbaked, Follow instructions to Prebake Step 1: Step 1: Add Pumpkin. Add 15 oz of Pumpkin Pie Mix (Whatever brand you like, I use Libby) Step 2: Step 2: Add Sweetened Milk. Next is to add your Sweetened Condensed Milk.Mind you i'm adding ALL ingredients befor mixing. You could Add each ingredient and mix as you add if you like. Step 3: Step 3: Add Eggs. Add your Eggs next. For the purpose of this Instructable, I added without Whisking. It's best to always wisk eggs before adding to pies.Whisking eggs will break them down a little better, mixing the yolk with the whites. If you add the eggs then whisk ingredients together you may not get eggs implimented into the mixture very well since the Whites are Thicker. Step 4: Step 4: Add Spices. Adding spices next.CinnamonGingerNutmegSalt Step 5: Step 5: Mix WELL. Mix ALL ingredients WELL. Step 6: Step 6: Add Filling to Pie Crust. Add your mixture to your Pie Crust and put in the oven.Bake at 425* for 15 minutes.After 15 minutes, Turn oven down to 350* and bake for additional 35 to 40 minutes OR until a Knife comes out clean about 1\" from the side of the Crust.When finished, Let cool put in Fridge over night to set. You do NOT Want to over Bake it. Over Baking would be baking til the Middle does not jiggle. You want it to jiggle some. If the Knife comes out clean then it's DONE, it will Set in the Fridge the rest of the way after cooling. If it don't jiggle anymore in the middle after taking out, you've OVER BAKED it.It will still be good LOL, but it won't be as good as if it was Fresly baked and nice and creamy!", ["perfect-pumpkin-pie_0", "perfect-pumpkin-pie_1", "perfect-pumpkin-pie_2", "perfect-pumpkin-pie_3", "perfect-pumpkin-pie_4", "perfect-pumpkin-pie_5", "perfect-pumpkin-pie_6"]] [40408, "Introduction: Make Espresso Coffee With a Moka Pot. Couple of weeks ago I bought a moka pot to my father for father's day present. So far I have been the only person using it, mainly because I have made coffee with it when I'd like to have a cup of espresso, and from the same pot everyone else got their espressos too if they wanted.\nWhat I have searched on instructables, I haven't seen any instructable (only) on making coffee with moka pot. There's how to use a moka pot in some instructables, but they were like just one step. So I thought that this wonderful drink would need an instructable of it's own!\nBe sure to comment about anything: what was good, what wasn't, if there's some misspelling or anything you would like to know (I'll do my best to answer). Let me know what you think! Step 1: What You're Gonna Need. You're going to need just a couple of things:\n-Moka pot\n-Espresso grind coffee*\n-Stove\n-Espresso cup\n*If you have a coffee grinder, then I would prefer just espresso coffee beans and grind them at home to a very fine grind, but I don't happen to have a coffee grinder so I am going to use already grind beans. Both will work fine.\nThen you will need water of course, but that's kinda obvious so I propably don't have to put it on the list above. Step 2: Water. Pour water to the bottom part of your moka pot. For full (in my case) six cups fill it to the pressure valve, but don't let the water surface touch the pressure valve (the little button looking thing). I don't know could you really make for example two cups with this six cup maker, but in the real world you'd just simply put only two cups of water in there and little less coffee grinds. I make (nearly) always two cups. And you can't make just one cup very well, because all of the water just won't come up through the coffee grinds. Step 3: Coffee Grinds. Next put the filter (funnel looking thing) in place like you may see from the pictures. Then you'll just have to put there your coffee grinds. For full pot put it full of coffee grinds and little bit over (the pictures will be good again). When I make two cups, I usually put about two very heeping teaspoons of coffee grinds or something like that. You'll get it right with couple of tries. And the amount may vary on the coffee brand you're using - some might taste better with little less or more grinds.\nThey say that you shouldn't tamp the grinds at all, but I like to just smooth the surface with very little pressure. Be sure that the coffee grinds are only in the \"funnel\" part, not on the threads. Do not tamp like you'd do with the other kind of espresso makers.\nWhat do you call those..? Step 4: The Top. Then you need to screw the top part on. Screw it on pretty tight, but you really don't have to twist as hard as you can, just so it stays on well and won't leak. And before screwing on, you should check is the gasket on the top part okay. If not, you should buy new one. They might have those gaskets there where you have bought your moka pot. This part is really the easiest, but I just wanted to write more than \"Screw on the top\". Step 5: Stove. Turn on your stove to the highest temperature. Place your moka pot on the stove with the pot's lid closed. Any stovetype works, except induction stoves. For them you'll need a special moka pot.\nAfter a little while you will start hearing a little \"noise\" which is the water boiling and distilling through the coffee grinds and up to the top. When the noise gets louder take the pot off the stove. Now your espresso is ready.\nYou shouldn't have your lid open like on my second picture below, because the coffee can squirt from there, and it's hot. So be careful. Actually when coffee starts comming up, it propably (by my experience) won't squirt at all, but when the louder noise starts up, it may and will come out \"violently\". Anyways, keeping the lid closed won't do anything bad to you - you really don't need to see there, the sound tells it all. Step 6: Ready. Pour your finished espresso into your espresso cup or froth some milk and make a cappucino or a latte. You'll find instructions for those from somewhere else.\nEnjoy your delicious espresso! Next how to wash a moka pot. Step 7: Washing Up a Moka Pot. Do not put your moka pot into washing machine. You'll need to wash it up by hands, literally. You're gonna use only water and your hands. Simply:\n1. Open your pot\n2. Throw away your used coffee grinds\n3. Wash the filter part under running water\n4. Do the same to other parts too\n5. DryDo not use dishwashing soap. It might eat away your pot. If your pot gets somehow very dirty, you could use boiling water and some sort of brush and maybe just a tiny bit of dishwashing soap. If (and propably is) your pot is made of aluminium, you could use some aluminium washing soap (made for dishes).\nSeriously, I think using soap won't really eat a way your pot immediately, but they say that it's not good for it so I wouldn't use it anyway. Step 8: How Moka Pot Works?. The way a moka pot works is fairly simple: water boils and vaporizes and the water vapour forces the not vapourized to rise up through the coffee grinds with a little pressure and then travels its way up. I drew a \"great\" demonstrating picture. Not the greatest, but I think you can figure out how it works from this text and the picture below.\nThank you!", ["make-espresso-coffee-with-a-moka-pot_0", "make-espresso-coffee-with-a-moka-pot_1", "make-espresso-coffee-with-a-moka-pot_2", "make-espresso-coffee-with-a-moka-pot_3", "make-espresso-coffee-with-a-moka-pot_4", "make-espresso-coffee-with-a-moka-pot_5", "make-espresso-coffee-with-a-moka-pot_6", "make-espresso-coffee-with-a-moka-pot_7", "make-espresso-coffee-with-a-moka-pot_8"]] [40409, "Introduction: Vanilla and Chocolate Pudding Overnight Oats. Enjoy this DELICIOUSNESS! For those who have a sweet tooth in the morning and don't want to indulge too much and pack on a bunch of calories, I give you this AMAZING sweet and healthy breakfast! Plus, you can make this the night before and eat it on the go if you are rushing for school or work. All benefits! Step 1: . Ingredients needed: - One recipient of low fat vanilla cream or yoghurt. - One banana.- 6 tsp of quick cooking oats (adjust quantities to taste/hunger).- Fat free Cocoa Powder.- Almond Milk (feel free to use any kind of milk).- Cinnamon. Step 2: . Step 1:Put in a mason jar 2 tsp of the vanilla cream, 8 tsp of almond milk, 1/8 tsp of cocoa powder and 3 tsp of oats. Then, mix it well. Step 3: . Step 2: Place a layer of sliced banana till it cover it and dust some cinnamon on top. Step 4: . Repeat Step 1 Step 5: . Repeat step 2 and dust a mix of cocoa powder and cinnamon on top. Step 6: . Finished! Place it into the fridge overnight and eat it next morning! Please vote for me in the 20 minute dishes contest!", ["vanilla-and-chocolate-pudding-overnight-oats_0", "vanilla-and-chocolate-pudding-overnight-oats_1", "vanilla-and-chocolate-pudding-overnight-oats_2", "vanilla-and-chocolate-pudding-overnight-oats_3", "vanilla-and-chocolate-pudding-overnight-oats_4", "vanilla-and-chocolate-pudding-overnight-oats_5", "vanilla-and-chocolate-pudding-overnight-oats_6"]] [40410, "Introduction: Gluten-Free French Cherry Clafoutis . Clafoutis is a French cherry pie with a crepe-like texture. It's fabulously easy and even better tasting. And using almond flour in the place of regular flour makes it gluten-free! Step 1: Ingredients. This recipe feeds about 6-8 people.20 oz fresh cherries2 tbsp melted butter, plus a little more unmelted butter for greasing the pan4 eggs at room temperature1 cup milk3/4 cup almond flour1/4 tsp salt1/2 cup sugar1/2 tsp almond extract (err on the side of more)1/2 tsp vanilla extract Step 2: . Preheat the oven to 350 degrees. Grease a round 10-inch pie pan with butter. Spread about 2 tbsp. of sugar over the butter. (See the pictures. I should have added more butter.) Step 3: . Pit the cherries, arrange them in a single layer on the bottom of the pan, and set aside. Step 4: . In a medium-sized mixing bowl, mix eggs with remaining sugar and salt. Stir in flour. Add milk, almond extract, vanilla extract, and mix until well blended, then stir in the melted butter. Step 5: . Pour the mixture over the cherries.Bake for 40-45 minutes or until puffed and golden brown. Step 6: . That's it! The clafoutis can be eaten warm or cold. It will last as long as the cherries, so it will go bad sooner if your cherries were older and vice versa. Generally, try to consume the dish within 48 hours... but trust me, that shouldn't be a problem!", ["gluten-free-french-cherry-clafoutis_0", "gluten-free-french-cherry-clafoutis_1", "gluten-free-french-cherry-clafoutis_2", "gluten-free-french-cherry-clafoutis_3", "gluten-free-french-cherry-clafoutis_4", "gluten-free-french-cherry-clafoutis_5", "gluten-free-french-cherry-clafoutis_6"]] [40411, "Introduction: Drunken Chicken: Easy White Wine Chicken. Drunken chicken is a perfect dinner to make if you have limited time to make dinner. It is easy and quick to make, and very flavorful. (It cooks for over an hour, though)Enjoy.If you like this instructable, you might like to check some of my others out on my profile, or on my NEW website: Michael's Test Kitchen ! Step 1: Ingredients. Ingredients: (serves 4)1 (2lb) package drumsticks (or other dark meat chicken)1/2 white onion8 ounces of mushrooms (more or less depending on preference)Salt, pepper3 cloves garlic3/4 cup white wine Step 2: Onion, Mushroom, Garlic. Preheat oven to 375 degrees.Roughly cut onion, and place on the bottom of a 9x13 baking dish.Pour in pre cut mushrooms. Mince garlic and set aside. Step 3: Rinse and Place Chicken. Rinse raw chicken in the sink, then place on top of onions and mushrooms in the baking dish. Step 4: Garlic, White Wine. Sprinkle minced garlic over chicken, and salt and pepper them.Then pour white wine evenly over the chicken. Step 5: Cook Chicken. Cover with foil and bake in preheated oven for 1 hour, then raise temperature to 400, and take foil off, and cook for another 15 minutes, until chicken is brown. Step 6: Done!. Serve over white rice", ["drunken-chicken-easy-white-wine-chicken_0", "drunken-chicken-easy-white-wine-chicken_1", "drunken-chicken-easy-white-wine-chicken_2", "drunken-chicken-easy-white-wine-chicken_3", "drunken-chicken-easy-white-wine-chicken_4", "drunken-chicken-easy-white-wine-chicken_5", "drunken-chicken-easy-white-wine-chicken_6"]] [40412, "Introduction: New Years Resolution Salad Dressing. This low-fat Spicy Lemon and Olive Oil salad dressing is the perfect way to ring in 2014! It's a great gift for the dieter that you know, and a delicious way to start their year! Everybody will be begging for this recipe! Step 1: The Ingredients!. Let's begin! Gather these ingredients and measure them in the following: 1 Cup Olive Oil 1/2 Cup Lemon Juice (preferably fresh) 1/4 Teaspoon Mustard 1 Teaspoon Oregano 1 Teaspoon Parmesan Cheese 1-2 Teaspoons Red Pepper Flakes (depending on how hot you like it). Because of the lemon juice and cheese component, I recommend storing this dressing in the refrigerator. Step 2: Mix It!!. Now combine the ingredients in a gravy boat and whisk them with a fork until combined! \u00a0Gently pour the liquid into a salad dressing bottle or jar, making sure all of the ingredients make it inside, put the spout on and admire your work! Step 3: Voila!. You've made a thoughtful diet friendly salad dressing! The yummiest way to stick with a new years resolution! For a more artisanal \u00a0feel, I created a homemade gift tag out of decorative paper and twine, write your own message on it for a personal touch! If you like this Instructable, please vote for me!! Happy Holidays!", ["resolution-salad-dressing_0", "resolution-salad-dressing_1", "resolution-salad-dressing_2", "resolution-salad-dressing_3"]] [40413, "Introduction: Hot Befteki Special With Spring Onions Recipe. Ingredients:500g ground meat200g feta cheese1 hand jalapeno slicesa few spring onions1 egga half cup breadcrumbssalt, pepper & greek spice mix Step 1: Preparation. Cut the spring onions and jalapenos in small pieces. Sprinkle salt, pepper & spice mix to the meat. Give breadcrumbs and the egg to it and stir it together. Form two patties crumble feta feta cheese on one of it. Lay the other patty on top and form a nice big patty. Step 2: Finish. Put it in a medium heated pan and fry it on both sides till it looks right. Look at my other work. https://www.youtube.com/channel/UCd57nigopX84T-HtTJO0GMQ", ["hot-befteki-special-with-spring-onions-recipe_0", "hot-befteki-special-with-spring-onions-recipe_1", "hot-befteki-special-with-spring-onions-recipe_2"]] [40414, "Introduction: College-friendly Vegan Dinner. Veganism is a growing lifestyle because of its various health and environmental benefits. Unfortunately for many vegans in college, it's hard to find vegan-friendly options in dining halls and even harder to cook your own meals in cramped dorm rooms. This Instructable will teach college vegans living in residence halls how to make a tasty three-course meal featuring lettuce cups, spaghetti squash, and banana ice cream. The best part is that all of this food can be made within the comforts of your own dorm on a college student's budget! Step 1: Gather Your Equipment . The first thing that you need to do is gather all your ingredients and cooking materials. All the ingredients can be bought for under $25 at any grocery store, and all cooking materials can easily be stored in a college dorm. Ingredients:One head of lettuce (iceberg lettuce is recommended) One tomato One bell pepper One can of corn One spaghetti squash Pasta sauce Two bananas Any additional ice cream toppings if desiredCooking materials:Microwave Blender Cutting board Oven mitts Can opener Mixing bowl Medium-sized, microwave-safe container Knife for cutting vegetables Mixing spoon Fork PlateWhen cooking, please keep basic safety in mind. Be careful when using the knife, and be sure that your blender has a cover. Also, remember that dishes may be hot when coming out of the microwave, so watch your hands! Step 2: Preparing the Lettuce Cups. Ingredients needed for this step:Lettuce Tomato Bell pepper Canned cornCooking materials needed for this step:Cutting board Knife Can opener PlateInstructions:Wash all vegetables Open can of corn Dice tomatoes and peppers carefully with a vegetable knife Gently remove outer lettuce layers until you reach the stiff lettuce core Layer core lettuce leaves on top of one another to form a cup shape Place peppers and tomatoes into lettuce leaf cup Drizzle corn on top Enjoy! Step 3: Prepare Spaghetti Squash. Ingredients needed for this step: Spaghetti squash Pasta sauceCooking materials needed for this step:Microwave Cutting board Oven mitts Knife Microwave-safe container Spoon ForkIf you would like extra instruction on how to cut the spaghetti squash, click here.Instructions: Carefully cut off ends of the squash with vegetable knife (approx. 1/2 inch on either side) Slice squash in half vertically Scoop out squash guts into trash with a spoon Place squash into the microwave-safe container with the open side down Fill container with water to just below or a squash level Microwave for six minutes (be careful- the water will be hot!) Using oven mitts, carefully remove dish from microwave and let cool Remove squash from bowl once cool Use a fork to scrape the squash into spaghetti noodles (this may take a minute or two) Drizzle desired amount of sauce into squash and use squash as a bowl Enjoy! Step 4: Prepare Banana Nice Cream . Ingredients needed for this step: Bananas Water Any toppings you wantCooking materials needed for this step:Blender BowlInstructions: Freeze peeled bananas at least two hours prior to cooking time Put bananas in blender Add a splash of water to the blender Blend bananas until desired consistency Add toppings if desired Pour into bowl Enjoy!", ["college-friendly-vegan-dinner_0", "college-friendly-vegan-dinner_1", "college-friendly-vegan-dinner_2", "college-friendly-vegan-dinner_3", "college-friendly-vegan-dinner_4"]] [40415, "Introduction: Mother-in-law Pie on a Chai Cupcake. \n Could this have been two separate instructables? Perhaps. However, my intention was to combine my two favorite flavors,Vanilla and Chai better known as Vanilla Chai in my favorite Starbucks drink.\nSo what does my mother-in-law have to do with this? We are very close, believe it or not.\u00a0 She recently gave up all bread, so I decided to dedicate the pie to her.\u00a0 I could not make a third kind of pie and not let her have a piece.Mother-in-law Pie(GLUTEN FREE)Almond meal Crust (no roll): \t\t1 1/4 cups of Almond meal\n\t\t1 stick of butter\n\t\t1/2 tbs of flax seed (optional)\n\t\t1/2 tsp of salt\n\t\t1/2 tbs of sugarVanilla Cream Cheese Pie Filling:\n\t\t2 tbs of corn starch (why yes corn starch is gluten free!)\n\t\t1 cream cheese block (fat-free optional)\n\t\t1 pinch of salt\n\t\t2 Eggs\n\t\t1/2 tbs of vanilla extract\n\t\t1 vanilla bean split and for caviar only\n\t\t3/4 cups of sugar (stevia blend optional)Chai cupcake: (Not gluten free, added for baker's benefit)\n\t\t3/4 cups of Butter\n\t\t3/4 cups of sugar (low calorie alternative optional)\n\t\t2 eggs\n\t\t1 1/2 cups of flour\n\t\t1/2 tsp of baking powder\n\t\t1/2 tsp of baking soda\n\t\t1/4 tsp of salt\n\t\t2/3 cups of Starbucks Chai blend (can be purchased at Costco)Vanilla Frosting\n\t\t1 lbs of confectioners sugar (usually 1 box) + 1 cup\n\t\t1 block of cream cheese\n\t\t1/2 tsp of vanilla\n\t\t1 vanilla bean split and for caviar only\n\t\t6 drops of green food coloring (St. Patty's Day Festive)Bake Time: Approx. 1 hour for everythingPrep time: 30 minutes Step 1: Almond Meal Pie Crust. Almond meal Crust (no roll):\n\t\t1 1/4 cups of Almond meal\n\t\t1/2 tbs of flax seed (optional)\n\t\t1/2 tsp of salt\n\t\t1/2 tbs of sugar\n\t\t1 stick of butter cut into 1/2'' cubes\nIn a bowl whisk the dry ingredients together: almond meal, salt, flax seed, and sugar.\u00a0 With a pastry blender blend the pie crust mix.\u00a0 Almond meal usually has a larger grit size than flour, but is not difficult to work with.\u00a0 The crust can be hand pressed into the pie pan.\n Step 2: Vanilla Cream Cheese Pie Filling. Vanilla Cream Cheese Pie Filling:\nPREHEAT OVEN TO 350F\n\t\t2 tbs of corn starch\n\t\t1 cream cheese block (fat-free optional)\n\t\t1 pinch of salt\n\t\t2 Eggs\n\t\t1/2 tbs of vanilla extract\n\t\t1 vanilla bean split and for caviar only\n\t\t3/4 cups of sugar (stevia blend optional)\nIn a medium bowl whip the cream cheese.\u00a0 Then add the eggs, sugar, and salt and continue to blend.\u00a0 Add the corn starch and vanilla.\u00a0 Blend evenly.\u00a0 Finally, blend in the vanilla bean caviar.\u00a0 Pour into pie crust.\u00a0 Pinch the edges down on the pie crust.\n\u00a0\u00a0 \n Step 3: Chai Cupcake. Chai cupcake: (Not gluten-free, added for baker's benefit)\nPREHEAT OVEN TO 350F \t\t3/4 cups of Butter\n\t\t3/4 cups of sugar (low calorie alternative optional)2 eggs\n\t\t1 1/2 cups of flour\n\t\t1/2 tsp of baking powder\n\t\t1/2 tsp of baking soda\n\t\t1/4 tsp of salt\n\t\t2/3 cups of Starbucks Chai blend (can be purchased at Costco)\nIn a medium bowl whisk the flour, baking powder, baking soda, and salt together.\u00a0 In a large bowl mix the butter, sugar, eggs, and chai blend together.\u00a0 Mix the flour in with the wet ingredients and blend until smooth.\u00a0 Pour into cupcake liners.\u00a0 This should make about nine, but since I used a pastry bag to pipe them in my yield was 8. Step 4: Bake and Cool. Bake the pie and cupcakes in the oven AT THE SAME TIME at 350F.\u00a0 The cupcakes will be done in 30-40 minutes if you only have 9, and the pie will be done in 35-45 minutes. Step 5: Cupcake Frosting. Vanilla Frosting\n\t\t1 lbs of confectioners sugar (usually 1 box) + 1 cup\n\t\t1 block of cream cheese\n\t\t1/2 tsp of vanilla\n\t\t1 vanilla bean split and for caviar only\n\t\t6 drops of green food coloring (St. Patty's Day Festive)\nWhip the cream cheese block, add the sugar divided into three parts to avoid powder flying everywhere.\u00a0 Add the Vanilla and Vanilla bean caviar.\u00a0 Finally add food coloring (optional).\u00a0 \n Step 6: Assemble and Eat. With the Wilton tip of your choice cover the surface of the cupcake, starting from the outer edge, spiraling in to the center.\u00a0 Since I used fat free cheese, it was more difficult to create a firm mixture. You can continue adding sugar to stiffen it.\u00a0\nI do not like this method and will make an instructable on a full proof method for achieving this without the sugar, or flour.\nCut small pie slices and place them on the cupcakes.\nSend 1/2 of the pie to your (s)mother-in-law. This may be difficult, but muscle through it!Eat and Enjoy!", ["mother-in-law-pie-on-a-chai-cupcake_0", "mother-in-law-pie-on-a-chai-cupcake_1", "mother-in-law-pie-on-a-chai-cupcake_2", "mother-in-law-pie-on-a-chai-cupcake_3", "mother-in-law-pie-on-a-chai-cupcake_4", "mother-in-law-pie-on-a-chai-cupcake_5", "mother-in-law-pie-on-a-chai-cupcake_6"]] [40416, "Introduction: Raw Vegan Pizza Recipe. My daughter is a vegan and transitioning towards the raw vegan diet. I was delighted to see instructables and contributors sponsoring the Raw Vegan Diet Contest because I want to make a raw food cookbook for my daughter. There have been some very good recipes published here. It has been difficult for my daughter to pass up pizza causing her to blow her diet. I wanted to come up with a recipe she could make for herself and her husband who is not a vegetarian. This is the recipe I came up with for them that I believe her husband will enjoy after he adds his meat and whatever else. I made this recipe but did not tell my husband what I was trying to accomplish. He does not rave about any of my recipes very often because he loves junk food and I don't make junk foods very often. It did not take him long to compliment me three times in a short period of time. I made this recipe several times tweaking it along the way. I know that my daughters husband will love this recipe. He like my husband will use ready made pizza crust, olives, and microwave it to their liking. This would taste great on a raw cracker and in time I will experiment using a sun dried method making a cracker of some sort. I was amazed at how close to pizza the texture and flavor was. Follow through and lets make some healthy delicious pizza! Step 1: Ingredients and Supplies. Recipe:I did not measure the herbs for this recipe but it did not take much. I tasted it along the way adding more as needed.2 large portabella mushrooms or 6 baby portabella mushrooms ( The large are easier to make)1/2 Cup sun dried tomatoes diced1/2 Cup clean raw cashews A few pieces of sun dried fruit diced diced I used dates but raisins would work2-3 Small crushed garlic clovesSliced red onionSliced tomatoSliced yellow or red bell pepperFresh basil Fresh oregano dicedFresh thyme diced (I did not have any so I did not add this.)Unrefined sea saltAdd a raw sweetener such as dates for a raw diet or Honey or agave nectar for vegetarians. Vegetatians may add nutritional yeast for an extra nutty flavor. Organic wheatgrass for garnishOrganic lemon wedge for garnishFresh spinach for garnish Tools: blender, covered bowls, spoon, mandolin, and cutting board. Step 2: Soak the Cashews and Tomatos. Prep work for the cashews and sun dried tomatoes:Wash and the soak the cashews in water for at least 6 hours.Dice the dried fruit, basil, thyme, oregano, minced garlic, dice the sun dried tomatoes and add salt, raw honey and a little water. Allow them to soak at room temperature for a couple of hours or marinate in the sun.The dried tomatoes had a bitter flavor so I added 1 T of raw vinegar to the tomatoes and it seemed to help.I was going to add a tiny bit of olive oil but was not sure it was considered raw. So I used the vinegar instead. Step 3: Cashew Cheese. Make the cheese:Pour off the water from the cashews and rinse again.Pour the cashews into the food processor. I used a blender but a food processor works much better. Add the nutritional yeast a little at a time until you are happy with the flavor. I used about 2 T.Add a pinch or two raw unrefined sea salt if needed.Add 1-2 tablespoons of water.Blend.I added more water 1-2 tablespoons at a time until it was the consistency that I wanted.Remove the cheese from the blender and put it in a covered small dish and chill for a couple of hours. Step 4: Pizza Sauce . Make the pizza sauce:Blend the tomato mixture to a pastePlace the paste in a covered bowlSet in the sun for a couple of hours to marinate Step 5: Prepare the Mushroom. Prep the mushroom:Wash the mushroomsRemove the stems keeping the cap in tactRemove the gillsCover and allow to set out at room temperature before adding the vegetables. Step 6: Fresh Vegetables. Prepare the vegetables:Wash the produceand ( thinly) slice the onion, bell pepper, and tomatoes, and cut a lemon wedge.Cover them while they set out at room temperature before layering onto the mushroom and serving.A mandolin works great for making thin slices. Step 7: Pizza. Layer the pizza:Layer the sauce, basil, thyme, tomato, bell pepper, onion, cheese, and top with wheatgrass and oregano.Serve at room temperature or if you have a sunny location safe from bugs or containments, place in a sunny location until warmish. Step 8: Sunshiine's Final Thoughts. I am tempted to try the raw diet but I am not quite there. I was surprised this recipe tasted so close to regular pizza. I enjoyed it very much and will be making it again. The only thing I did not like about it was the bitter taste of the sundried tomatoes however it was not a big issue. I am wondering if drying tomatoes at home will remedy the bitter flavor. I happened to add some olive oil to mine while I was eating it and it helped a lot. I used to make cashew pimento cheese when I was a vegetarian and my family loved it.I sincerely thank instructables, contributors, authors, and readers for making this an awesome place to share.Have a safe and happy day!sunshiine", ["raw-vegan-pizza-recipe_0", "raw-vegan-pizza-recipe_1", "raw-vegan-pizza-recipe_2", "raw-vegan-pizza-recipe_3", "raw-vegan-pizza-recipe_4", "raw-vegan-pizza-recipe_5", "raw-vegan-pizza-recipe_6", "raw-vegan-pizza-recipe_7", "raw-vegan-pizza-recipe_8"]] [40417, "Introduction: HAM, CHEESE, BASIL QUICHE (Soft Food for Sensitive Gums). If you are having trouble finding something \"soft\" to eat due to sore gums, loose teeth (no teeth), or recent dental surgery, this nourishing dish should fill the bill (and your belly). WHY? Because instead of dicing the ham in the usual fashion, I have ground it in a food processor and all of the other ingredients are soft (excluding the graham cracker pie crust, and that easily crumbles after being baked). Step 1: INGREDIENTS (4 Servings):. 1 Prebaked 9\" Graham Cracker pie crust. 1 cup diced cooked ham (about a 6 oz piece) (to be ground in food processor) 3 large eggs 1 cup Swiss Cheese (about a 2 oz block) (Imported Swiss, Gruyere, or other cheese of your choice), grated 6 oz (3/4 cup) heavy whipping cream 1/4 teaspoon coarse ground black pepper 1/4 teaspoon grated nutmeg 1/4 cup fresh Basil leaves, finely chopped 1 TBS Parmesan cheese, grated (for topping) 1 TBS Dijon grainy mustard Step 2: PREPARATIONS:. Preheat oven to 400 degrees F.Although the store-bought pie shell has already been prebaked, you need to bake it at 400 F for an additional 5 minutes. Then remove it from the oven, and let it rest while you prepare the following ingredients (you can leave the oven on if you are going to make the quiche now, but be sure to reduce the oven temperature to 350 degrees F)!Grind 1 cup of cooked ham (Dice about 6 ounces of cooked ham, then grind it in a food processor. Grate 1 cup of Swiss Cheese (a 2 ounce block or cut of cheese should produce about 1 cup grated. Grate 1 TBS of Parmesan cheese (will be used as a topping). Grind 1/4 teaspoon each of black pepper and nutmeg. Shred 1/4 cup fresh Basil leaves.While it might appear that it takes a lot of steps to complete this recipe, the above 5 ingredients can be prepared leisurely; you can even prepare them the day before and refrigerate them until you are ready to make the quiche. Step 3: INSTRUCTIONS:. Break the eggs into a small bowl. Add the whipping cream, black pepper & grated nutmeg and whisk intensely until well blended. In a large bowl, add the ground ham, grated Swiss cheese and chopped basil and mix with a fork or wooden spoon until well blended. Spread the 1 TBS of Dijon grainy mustard over the surface of the graham cracker pie crust. Add the ham, cheese, basil mixture to the \"pie\" and spread it around until it is level and even. Pour the egg mixture evenly over the top and sprinkle with the grated Parmesan cheese. Bake on the center oven rack at 350 degrees F for 30 to 35 minutes, or until the filling is set and lightly browned. (I usually place a rimmed baking sheet on the rack below the Quiche in case it overflows, however it looks like that will not happen here). Remove from oven, garnish with Basil leaves and serve it hot! Step 4: TIME TO EAT . . .. FINALLY, a nourishing meal that I can enjoy after having had dental surgery (and it can be enjoyed at breakfast time, lunchtime, or dinnertime, or any time in between)! I am having a piece of the pie for dinner right now, along with a much deserved glass of chilled white wine (I must apologize for having taken a small bite out of the pie before taking this photo . . .but I was hungry)!Bon app\u00e9tit(I have estimated the nutritional value of this recipe to the best of my ability using the MyFitnessPal Recipe Analyzer. Just click on the image to enlarge it)", ["ham-cheese-basil-quiche-soft-food-for-sensitive-gu_0", "ham-cheese-basil-quiche-soft-food-for-sensitive-gu_1", "ham-cheese-basil-quiche-soft-food-for-sensitive-gu_2", "ham-cheese-basil-quiche-soft-food-for-sensitive-gu_3", "ham-cheese-basil-quiche-soft-food-for-sensitive-gu_4"]] [40418, "Introduction: Bacon Sloppy Joes. Easy to make and ooooh soooo hearty and satisfying.This dish is full of protein and has veggies for added flavor and fibre...but sssshhh don't tell anyone! Step 1: Sauteeing. saut\u00e9 in a preheated large skillet: 1 chopped large onion 1 tbsp. vegetable oiluntil softened, 1-2 min on med high heat Step 2: Veggies. add to the pan: 1 shredded carrot 1 chopped celery rib 1/2 red pepper diced 1 birds eye pepperCook for 3-5 min on med. high heat to soften the veggies. Step 3: Meat. to the pan add 2lb ground beef + 2 Italian mild or hot sausages that have had their casings removed.Saut\u00e9, to brown the meat for approx. 10 min.Add: 1 tsp salt or to taste 1 bay leaf 1 tbsp. chipotle powder 1 tsp. chili powder 1 tsp. tumeric 1 tsp oreganoStir to prevent scorching, when juices evaporate and the pan begins to sizzle (you will hear it)Add: 1/2-3/4 cup red wine like burgundy, merlot, shiraz or pinot noir...whatever is your fave!Cook on med. high for 10 min to reduce wine. Step 4: Finishing . Add 1 1/2 cup tomato puree + 1 cup water or broth.Simmer on med low heat for another 1/2hr until tomato is rich and thick.Toast 4 Kaiser buns.Cook 8 slices of bacon and serve with sloppy joesOption: add cheeseServes 4 hungry adults!Enjoy with love", ["bacon-sloppy-joes_0", "bacon-sloppy-joes_1", "bacon-sloppy-joes_2", "bacon-sloppy-joes_3", "bacon-sloppy-joes_4"]] [40419, "Introduction: Dessert Pizza. This dessert pizza recipe is sure to class up your next dinner party and tickle your sweet tooth.\u00a0 It really only resembles a pizza in so much as it's round, has some type of a crust and is finished with toppings, other than that, it's a dessert for sure.\u00a0 I wouldn't mention it in Italy or try to get a slice of it in New York, but that doesn't mean that it's not ridiculously delicious and tasty all the way down. Step 1: Ingredients. \n Dessert pizza recipes can vary quite a bit depending on what kind of crust you'd like to use and what fruits are fresh and in season when you decide to make it.\u00a0 The basic elements include a cookie like crust, some kind of sweat icing to stand in for sauce, and then various sweet toppings ranging from chocolate to fruit to marshmallow fluff.\u00a0 I'm using premade sugar cookie dough, cream cheese frosting and fresh fruit in this recipe, but feel free to modify to suit your imagination. store bought sugar cookie doughsoft or whipped cream cheesepowdered sugarorange marmaladebananakiwigrapesappleorangemangostrawberriesblackberriesstar fruit (for its aesthetic qualities) Step 2: Preheat the Oven. The first step is to preheat the oven to 350 F so that you can bake the cookie dough. Step 3: Roll Out Cookie Dough Crust. Next, roll the sugar cookie dough into a ball and then use the palms of your hands or a roller to smoosh it out onto a baking pan to form a circle. Step 4: Bake Until Golden Brown. Bake the giant sugar cookie/crust for 9-12 minutes depending on its size and thickness.\u00a0 When it's done, remove it and let it cool for a few minutes before transferring it to a large flat surface for assembly and toppings. Step 5: Make Icing. The sauce (aka icing) is a simple 1 to 1 mixture of cream cheese and powdered sugar.\u00a0 I\u00a0threw in a teaspoon of vanilla too for flavor.\u00a0 Mix the frosting well and chill it in the fridge for a few minutes. Step 6: Cut Fruit. Cut the fresh fruit into small, uniform and aesthetically pleasing slices. \u00a0Small pieces of fruit like grapes and blackberries don't need to be cut and can be applied directly to the dessert pizza as is.\u00a0 The more uniform and archetypal the slices, the more pretty the pizza. Step 7: Spread on Icing. Spread the icing evenly onto the sugar cookie crust.\u00a0 Make sure you get it everywhere - it will be the glue that holds the entire operation together. Step 8: Assemble the Fruit Artfully. Starting at the center, assemble the fruit as beautifully as possible in a spiral fashion until you've finished your dessert.\u00a0 Think about layering, nesting and using contrasting colors to make your desert pizza as pretty as you can.\u00a0 I think a little practice goes a long way with this part. Step 9: Marmalade Glaze. To make the desert pizza extra shiny, mix two tablespoons of orange marmalade with 1 tablespoon of water to create a sugary glaze. \u00a0Then, using a pastry brush, carefully paint the top surface of the pizza with the glaze.\u00a0 You should notice the immediate results - not only will you need sunglasses just to deal with the glare coming off your dessert pizza, the marmalade mixture will keep the fruit from drying out and help preserve your creation if you decide not to eat it immediately. Step 10: Serve and Enjoy. Cut it up pizza slice style and serve it to your hungry guests' mouths!", ["dessert-pizza_0", "dessert-pizza_1", "dessert-pizza_2", "dessert-pizza_3", "dessert-pizza_4", "dessert-pizza_5", "dessert-pizza_6", "dessert-pizza_7", "dessert-pizza_8", "dessert-pizza_9", "dessert-pizza_10"]] [40420, "Introduction: Cranberry Sauce. This is a recipe for cranberry sauce made from fresh cranberries. It can be made in about 2 hours, or done ahead of time, and then served as a favorite side dish to any Thanksgiving or Christmas meal.Cranberry sauce made from fresh cranberries, as opposed to the stuff bought in a can, is awesome. It's a bit tart, which means that it's got a kick, and that can be a nice feature that stands out to the palate among the other flavors of the typical Thanksgiving meal. I like to serve a fresh cranberry sauce at Thanksgiving and the canned sweet stuff that you can get in the supermarket and have the best of both worlds. Step 1: Ingredients. \n Fresh homemade cranberry sauce requires only a few ingredients:12 oz fresh whole cranberries1 cup white sugar1/3 cup orange juice1 cup waterzest from 1/4 lemonzest from 1/2 orange Step 2: Rinse the Cranberries. Rinse the cranberries in a colander under cool running water. Pick off any stems that are still attached to the cranberries. Step 3: Combine Ingredients. Combine the water, sugar, cranberries and orange juice into a 3 qt. pot and bring them to a boil. Turn the heat down to a simmer. Zest 1/2 the skin of an orange and 1/4 of the skin of a lemon into the pot. Step 4: Simmer. Let the cranberries simmer on low for 30 minutes. During this time the water will cook off, and the cranberries will release their pectin, which will turn the water liquid into more of a jelly. Step 5: Cool and Refrigerate the Sauce. Once the cranberry sauce has cooked for 30 minutes and the water has cooked off, it's time to cool it down and then place it into the fridge to set up. You can serve the cranberry sauce once it's been cooled in the fridge for about an hour, or you can make the whole dish ahead of time and serve it when you like. Step 6: Serve. Spoon cranberry sauce into a bowl, give it a quick mix, eat and enjoy.", ["cranberry-sauce_0", "cranberry-sauce_1", "cranberry-sauce_2", "cranberry-sauce_3", "cranberry-sauce_4", "cranberry-sauce_5", "cranberry-sauce_6"]] [40421, "Introduction: Beet Salad Tart. \n I usually prefer to cook and eat things that don't require loads of forethought and time, but sometimes the end result is totally worth it. Though not something that you can just whip up one Sunday morning (without some planning and prep work), this tart is light yet filling, simple yet luxurious, and seriously delicious.\n\t\u00a0 Step 1: You'll Need. . .. Software\n\t\t2 - 3 medium-sized beets\n\t\t2 medium/large oranges\n\t\t1/4 of a small red onion (shallot will also work)\n\t\t4 ounces goat cheese\n\t\tSmall bunch of arugula\n\t\tAbout 8 pistachios, chopped fine (optional, but it makes for a pretty garnish)\n\t\tWhite balsamic vinegar (you'll need about 4 tablespoons total)\n\t\tOlive oil (you'll need about a tablespoon)\n\t\tSalt and pepper\n\t\tOne-half of a package frozen puff pastry, thawed (the second sheet can be wrapped in plastic and kept frozen until you'd like to use it)Hardware\n\t\tSmall-ish bowl\n\t\tFoil\n\t\tBaking sheet lined with silicone liner or parchment\n\t\tPastry brush\n\t\tKnife and cutting board\n\t\tRubber gloves (optional but suggested - beets can stain your hands)\n\t\tClean dish towel (optional but suggested) Step 2: Roasted Beets. \n\t\tPreheat the oven temperature to 375 degrees Fahrenheit\n\t\tWash your beets and cut off the ends1\n\t\tPlace the beets on a sheet of foil and drizzle with a little white balsamic vinegar and sprinkle with salt and pepper\n\t\tWrap the foil around the beets to make a little packet\n\t\tBake for about one hour\n\t\tRemove from oven and allow to cool slightly\n\t\tOpen the foil packet and use a clean dish towel or your gloved fingers to slide off the skins\n\t\tSet aside for final assembly1Save the greens! They can be cooked and eaten like spinach or kale and are plenty yummy. Step 3: Beautiful Base. \n\t\tAfter roasting the beets, increase the oven temperature to 400 degrees Fahrenheit\n\t\tPlace your thawed puff pastry on a baking sheet lined with a silicone liner or parchment\n\t\tBrush the edge of the puff pastry with water and fold about a half-inch of the edge over onto itself, using a fork to crimp it down\n\t\tUsing the fork, dock the center portion of the puff pastry (poke it all over with holes) so it doesn't poof up too much\n\t\tBake for about 20 minutes or until puffed up and golden brown\n\t\tSet aside until ready to assemble the tart Step 4: Segmented Oranges. \n Segmenting citrus is a really easy technique that makes for a very pretty presentation. To get just the segments out of an orange (or lemon or other citrus fruit): \t\tCut off the top and bottom of the fruit, removing about a half inch. When you've cut off enough, the skin and pith will be removed and the surface of the fruit will be exposed\n\t\tSet the fruit on one end and cut downwards just inside of the pith, following the curve of the fruit. The goal is to remove the skin and pith and expose the flesh1\n\t\tContinue until all of the white pith is removed\n\t\tTake the fruit in your hand and look for the lines that will run down the fruit - these are membranes that separate the segments\n\t\tHolding the fruit over a bowl to catch the juices, slide your knife into the fruit just beside one of these lines, then remove and slide it in along the other side\n\t\tContinue around the fruit, popping out the segments into a bowl as you go\n\t\tRefrigerate until ready to use1Save the peels (but remove the pith from them)! You can add them to brown sugar to keep it soft and/or use them fresh or dried in baking. Step 5: Tear-free Onions. \n\t\tCut about a half-inch off the top and bottom of your onion1\n\t\tMake a shallow slit perpendicular to the top and bottom through the side and peel off the outer couple layers\n\t\tSlice the onion in half and place each half flat on the cutting board\n\t\tCut into thin half-circles1Save these bits! They can be stored frozen and used with other veggie scraps to make wonderful stock. Step 6: Assembly!. \n\t\tSpread the bottom of the puff pastry with goat cheese\n\t\tAdd a few leaves of washed and dried arugula\n\t\tCut beets into wedges about the size of the orange segments and place them on top of the arugula, alternating each slice with an orange segment\n\t\tTop with thin sliced red onion and a sprinkle of pistachio (if using)\n\t\tSprinkle with salt and pepper, and a very light drizzle of white balsamic vinegar and olive oil\n\t\tEnjoy!\n\t\u00a0", ["beet-salad-tart_0", "beet-salad-tart_1", "beet-salad-tart_2", "beet-salad-tart_3", "beet-salad-tart_4", "beet-salad-tart_5", "beet-salad-tart_6"]] [40422, "Introduction: Morning Protein With Eggs and Spinach. Here is a great and\u00a0nutritious\u00a0way to have an egg or eggs for breakfast. This recipe you are about to see is full of protein,\u00a0meaning it contains all 9 amino acids that your body cannot produce on its own.\u00a0 It's protein needed to fill you up and keep you full for 3 to 4 hours. You won't be munching on high sugar foods before lunch. It has been proven protein is the way to go for healthy weight control. A breakfast eaten with eggs can enhance weight loss by over 60 percent. A large egg generally provides 6.25 grams of protein each, when the yolk and white of the egg are both eaten. Also\u00a0cholesterol\u00a0is necessary\u00a0for the body. Your brain has 75% of it. It has been shown by resent studies that\u00a0cholesterol\u00a0is not the killer we thought.\u00a0Chronic\u00a0inflammation\u00a0is in first place. Most of the protein is in the whites of the egg. As for the yolk it has Lutein. Lutein fights against inflammation. Inflammation causes\u00a0arterial\u00a0hardening. Another ingredient in our recipe today that contains Lutien, is spinach. Did you ever see Popi with Chronic Inflammation? No, just lean muscles. For more about Lutien and Cardiovascular Health click here.\u00a0 Now let's get to making breakfast!!The author of this write-up is not a Doctor. The\u00a0nutritional\u00a0information provided is just that. Always\u00a0consult\u00a0a Medical\u00a0Practitioner\u00a0for your health needs. Sources of information: Living Strong Step 1: . So here you can see on our cutting board we have 4 chefry\u00a0tomatoes\u00a0halved. One large egg, one garlic clove minced and\u00a0about\u00a01/8 cup of blended cheese shredded. The cheese I used is Sargento \"6 Cheese Italian\". But you can use any chesse you like. As for the greens, we have 5 spinach leaves with the ends cut off and some cilantro leaves chopped to\u00a0equal\u00a0one teaspoon. Please note the 1/8 cup of cheese provides 4.5 grams of\u00a0protein. So with that one egg and the cheese you now have about 11 grams of\u00a0protein\u00a0in this breakfast. Now let's\u00a0start\u00a0grabbing things off the board and get to cooking. Step 2: . Heat some olive oil over medium heat. Once heated add garlic saute a little and then add the tomatoes and\u00a0saute\u00a0some more. By the way those tomatoes also have lutein in them. Which can help with eye health as well as skin health along with heart health. Step 3: . Now add your spinach greens, the egg and top with the cheese. There's about 4 grams of protein in one cup of spinach. Those five leaves have about 1 gram raw and now that they are going to be cooked it will\u00a0double\u00a0to 2 grams. Our egg breakfast now has 12 grams of protein. Step 4: . Put a lid over the pan and time it for one (1) minute, no longer. As a side note: If you like fried eggs, here is how to have the\u00a0perfectly\u00a0cooked fried egg every time. In a pan melt one teaspoon of butter over medium heat. Crack egg over butter, spoon in 1 to 2 tablespoons of water and put lid over egg. Let cook no less and longer, 1 minute. Remove from pan a plate your egg. It never fails,\u00a0perfectly\u00a0cooked egg all of the time. Do not use oil as your lid will shake and it looks like another Chernobyl\u00a0explosion\u00a0is going to happen. Do not add water with this recipe as well, the vegetables have some moister in them. The secret is the timing, 1 minute with lid and no longer. Step 5: . I guess you are asking about the cilantro? Yes I forgot to sprinkle it over the finished egg before taking the image. So when you make this recipe, be sure to sprinkle the 1 teaspoon of chopped\u00a0cilantro\u00a0over the top of the Egg with Garlic and Spinach. Here are more great breakfasts with eggs..... Huevos Devorciados (like Eggs Rancheros) Fried Egg Topped with Dill and Tomato Sweet Potato and Egg Italian Eggs Morning Oats and Egg To view these\u00a0nutritious recipes, follow the link to Savor the Food and leave your information on the contact form with \"free e-book\" in the subject. Doing so you will receive FREE a 16 page e-book, Breakfast to Your Health.", ["morning-protein-with-eggs-and-spinach_0", "morning-protein-with-eggs-and-spinach_1", "morning-protein-with-eggs-and-spinach_2", "morning-protein-with-eggs-and-spinach_3", "morning-protein-with-eggs-and-spinach_4", "morning-protein-with-eggs-and-spinach_5"]] [40423, "Introduction: Healthy Vegan Chocolate Recipe Only 3 Ingredients. I don't know anyone who doesn't like chocolate that why I made this little tutorial how to make a vegan chocolate. Quick and easy recipe for sweet tooth, you need only 3 ingredients! Step 1: Ingredients. You need:coconut oilcacaocarobOptional:spices like cardamom, vanilla, cinnamon Step 2: Recipe. melt coconut oil and add to it cacao, carob and spices of your choice Optional: if you like chocolate to be sweter add dates,honey or steviapour almost ready chocolate to silicone forms and put them in the fridge or cold place for some time Step 3: Ready Chocolate. It's super tasty , I couldn't resist and tried it before making photo.yummy!", ["healthy-vegan-chocolate-recipe-only-3-ingredients_0", "healthy-vegan-chocolate-recipe-only-3-ingredients_1", "healthy-vegan-chocolate-recipe-only-3-ingredients_2", "healthy-vegan-chocolate-recipe-only-3-ingredients_3"]] [40424, "Introduction: Fudgesicles. These homemade fudgesicles are so easy to make and they taste even better than the fudgesicles you can get at the store. And, no weird ingredients - plus no dairy! Hooray. :D\nYou could even add some gelatin or essential oils to get super fancy fudgesicles, but I like this basic recipe so much I decided to keep it simple.\nI found this recipe on the Splendid Table website - I swear the ladies that run it are just the gods of food. Step 1: Ingredients:. \n\t\t2 cups water\n\t\t1 cup sugar\n\t\t1 cup cocoa\n\t\t1 teaspoon of vanilla\n\t\tpinch of saltVery simple, so that means the higher quality of cocoa powder you use, the better they'll be. :DAlso, since I've got a few questions about them, here are the molds I'm using:Zoku Mini PopsZoku Round Pops Step 2: Cooking. Combine the water and sugar in a saucepan over medium heat and cook until the sugar dissolves. Then add in the cocoa powder, salt and vanilla and whisk like crazy. You'll want to cook this mix for 3-5 minutes or until it thickens slightly. The first photo is right after the cocoa powder was added, the second is once it's cooked. Step 3: Filling + Chilling. Pour the mixture from the saucepan into a measuring cup - it will be easier to pour that way.Put it directly into the molds and pop in the freezer. :DBecause it's so hot when it comes out of the pan, it will take a while to freeze. It can take up to 5-6 hours depending on the size of your molds. You can also put this into small ramekins for delicious little cups of sorbet-like chocolate!", ["fudgesicles_0", "fudgesicles_1", "fudgesicles_2", "fudgesicles_3"]] [40425, "Introduction: Classic Negroni. Seeking a refreshingly strong herbal ap\u00e9ritif? Try a Negroni. What is a Negroni? It is simply divine. This bold flavor is comprised a precise mixture of Campari, Gin, and Sweet Vermouth garnished with an orange twist.Up until about a month ago, I had never had a Negroni. I was introduced to the cocktail when I attended a friend's party and they had rented a party margarita machine, but instead of making frozen slushy margaritas - they poured all the ingredients in the machine to make slushy Negronis. YUM!While I haven't been able to figure out that mixture of ice/booze (nor do I have a slushy machine) - I have been enjoying a Negroni as a refreshing cocktail after work, or served with a scoop of blood orange sorbet for dessert. Step 1: Ingredients. For this cocktail, you will need the following ingredients.1 oz. Campari1 oz. Gin, I used Bulldog1 oz. Sweet VermouthAn Orange, for making orange twistsIce Step 2: Bar Tools. To make a Classic Negroni, I used these tools and glassware:Old fashioned glasses.Bar Spoon1 oz. JiggerPeeler/paring knifea lighter or matchBase of a Cocktail Shaker (optional) Step 3: Add Campari. I measured out an ounce of Campari, and poured it into a glass. There is a few different schools of thought when it comes to cocktail construction, one is to measure out all of your spirits first, then add ice OR place ice in the glass first, then add your spirits. If you add your ice first, you end up with faster chilled spirit, but since the last step of this Instructable is to 'stir vigorously', and for the sake of this demonstration, I will add ice last.Campari, on it's own, is a wonderful ap\u00e9ritif. Celebrated for its citrusy flavors and herbal undertones. It is a strong flavor though, and to pair it with spirits like Gin and Vermouth, you are creating quite the floral cocktail. Step 4: Add Gin. I measured out 1 oz. of Bulldog Gin and added it to the Campari already in the glass.Bulldog has a really impressive list of botanical notes in the spirit, making it a perfect candidate to be added to the Negroni. I have made this drink with other gins, but nothing seems to round out the citrus flavor profile like Bulldog. Step 5: Vermouth and Ice. Add 1 oz. of Sweet Vermouth, and ice.In college, I was a bartender at a fancy bar where we created a lot of our own infusions and made pretty ritzy cocktails in very fancy glasses. I learned a lot about spirits at that job and how to work with alcohols from the folks that ran the restaurant. But it wasn't until I was writing this instructable that I looked up what vermouth actually is. According to Wikipedia, vermouth is an 'aromatized wine'. 'Vermouth is produced by starting with a base of a neutral grape wine or unfermented wine must. Each manufacturer adds additional alcohol and a proprietary mixture of dry ingredients, consisting of aromatic herbs, roots, and barks, to the base wine, base wine plus spirit or spirit only - which may be redistilled before adding to the wine or unfermented wine must. After the wine is aromatized and fortified, the vermouth is sweetened with either cane sugar or caramelized sugar, depending on the style'Naturally, with all these herbs, barks, and roots - it is a perfect companion spirit to the Campari and Bulldog Gin. Step 6: Preparing Twists. Making twists is a lot of fun and there are a few ways to do it - most often they are made with a paring knife or with a peeler. I like using a peeler because it produces a more delicate twist without too much pith. The pith can be a bitter part of the citrus, and we want to keep that part of the orange away from the herbal flavor profile of the Negroni.A bartender I worked with liked to make twists that were 'slightly longer the diameter of the glass', that way they could float it on the top of the drink, and it could still peek out the edge of the glass. Step 7: Flame the Orange Twist. YAY! I love when I get to use fire in the kitchen, but why would you want to flame your orange twist?A flamed peel creates a heavier, slightly smoky, citrus note in the flavor profile - overall a stronger flavor than a traditional twist. The goal of a good twist is to express the oils in the peel into your cocktail. It's best to use very fresh citrus, so that you get a good amount of oil from the zest - older produce may have a more dried out peel.To flame the oil from the orange zest, hold a lighter in one hand, and pick up the twist in the other hand. Carefully, hold the twist by it's sides, between thumb and fingers (see image), skin side down, about four inches above the drink. Pinch the twist sharply, expelling oil from the skin, through the flame and onto the surface of the drink.If done correctly you will see a big flash of orange oil being ignited. Flashy, huh?Be sure to wipe the rim of the glass with the peel, so that the orange oil flavor is enjoyed with every sip. Step 8: Garnish and Stir. Drop your flamed twist into the drink.Stir quickly until the glass becomes noticeably frosty. Step 9: Drink and Enjoy. Bottom's up! Or, if you are like me, savor it slowly and allow all the herbal flavors to wash over your palette. Have variation of your own Negroni that you'd like to share? Publish it in the comments, I would love to see how other people put a spin on this classic.___________________________________________Make your own Negroni? I want to see it!Share a picture of your own Negroni in the comments below and get a FREE 3 month Pro Membership to Instructables!", ["classic-negroni_0", "classic-negroni_1", "classic-negroni_2", "classic-negroni_3", "classic-negroni_4", "classic-negroni_5", "classic-negroni_6", "classic-negroni_7", "classic-negroni_8", "classic-negroni_9"]] [40426, "Introduction: Edible White Chocolate-Coconut Polar Bear on Sugar Cube Igloo Sculpture. Winter is always fun with snowy days. When I was little I used to think that sugar cubes would be cool to make an igloo but never once made it. Now that I'm all grown up (still a child at heart) I finally decided it was time to make it. This edible sculpture is a nice tribute to winter. If you make it, hope you enjoy it as much as I enjoyed making it. Even better this is all edible so you can enjoy eating it too. Step 1: The Stuff You Need. To make this I just use what I had around the house and in the kitchen.\u00a0 I\u00a0 Materials: 1 small round bowl 1 large plate or cake turning table 1 box of sugar cube 2 lb powder sugar 1 toilet paper roll black icing color or food dye water white melting chocolate shredded coconut \u00a0 Step 2: Making the Igloo. To make the igloo: 1. For the base you need to flip a small bowl upside down on a plate. I used oil spray on the bowl and plate just to make the sugar glue not stick to it so much but it's optional if you desire. 2. For the sugar glue of the sugar cubes you need to mix in a bowl powder sugar and water.\u00a0Start \u00a0with 1-2 cups of powder sugar and\u00a01-2 tablespoon of water. Mix well until the consistence is like a paste.\u00a0 To test and ensure that it is not to watery, you can stack 2 cubes on each other with the sugar glue and side the top cube over.\u00a0 If the top cube still stays on top, the sugar glue is strong enough.\u00a0 Total amount of powder I used\u00a0was app 1.25 lbs.\u00a0 3.\u00a0 Stack the sugar cubes one by one\u00a0around the circumference of the bowl and using the sugar glue to attach them together.\u00a0 A few tricks I used were: -lightly compress with my hands around each level of cube I finished -use a fair amount of sugar glue but not so much that it is going to be too runny -at the top of the igloo I\u00a0pour sugar glue to on the inside cubes to stabilize them - at the highest level the cubes only stack up half way by,\u00a0cutting the hidden sugar cubes below it in half\u00a0before gluing them down 4.\u00a0 Allow the igloo to dry completely before adding the doorway in.\u00a0 To make the doorway cut the toilet paper roll to about 2/5 and use it as support.\u00a0 Stack and built the sugar cubes around it with sugar glue.\u00a0 Pull out the paper roll once the doorway is completely dry. Step 3: Making the Polar Bear. I wanted a yummy polar bear so he's edible minus the toothpicks that hold his\u00a0body together. 1. Melt in microwave in 20 second increments 1/4 of the bag of white chocolate candy melts.\u00a0 Stir after each time in the microwave.\u00a0It does not need to be hot, just melted.\u00a0 2. Mix in 1/2 cup of shredded coconut.\u00a0 Then wait 3-5 minutes to allow chocolate to start to solidify again so that it is stiff but still pliable. 3.\u00a0 To build the polar bear roll out the body which tends to be more pear shaped, skinnier on top and thicker on the bottom.\u00a0 Use toothpicks for support to add the rolled arms and legs.\u00a0 For the head roll out a circle and then thin and taper one side for the face.\u00a0 Use 3-4 toothpicks for support.\u00a0 Add a tail and reinforce with toothpick too. Using a tiny amount of black food color add it to a tiny amount of sugar glue and roll out a triangular shape for the nose and 2 round eyes.\u00a0 Attach them onto face, they should stick relatively easily. Step 4: Finishing Touches. Yay, the main components are done.\u00a0 1. Use sugar glue to glue down the polar bear to the top of the igloo. 2. Set out a thin layer of sugar glue around the igloo.\u00a0 Add fresh fallen snow by sprinkling by hand powder sugar around the igloo. This was such a fun piece to make the sweet winter sculpture.\u00a0 Might take a few days before I decide to share this by breaking it down and eating it.\u00a0 The sugar cubes will most definitely get hacked off cube by cube into a nice warm drink like hot chocolate by\u00a0a cozy fire.", ["edible-white-chocolate-coconut-polar-bear-on-sugar_0", "edible-white-chocolate-coconut-polar-bear-on-sugar_1", "edible-white-chocolate-coconut-polar-bear-on-sugar_2", "edible-white-chocolate-coconut-polar-bear-on-sugar_3", "edible-white-chocolate-coconut-polar-bear-on-sugar_4"]] [40427, "Introduction: Chocolate Cookies Dessert . Hello, I am back with another instructable. Today I am showing you how to make chocolate coins. These tiny treats are great for desserts or for passing out as gifts to party guests, hosts, co-workers, and neighbors during the holiday season.Let's now get into the making... Step 1: Ingredients Required. The ingredient required to make this sweet are:Chocolate chip ButterCondensed milkFinely grained sugarBiscuit Step 2: Graining Biscuit. This is the main ingredient in the dish that acts as flour for the recipe.Break the biscuit into fine piecesGrain the biscuit finely with the help of a mixer.Make sure to grain each and every piece of the biscuit because the unfine grained pieces will not taste better and will be uncomfortable while eating it. Step 3: Preparing the Mixture . The main base of the sweet:Finely grained biscuit powder is transferred to a bowl Add sugar into it Note: make sure the is neatly grained and the cubicle one will give more sweetness and not uniformly distributed through out.Add two small piece of butter into the mixture and mix it thoroughly.You will now end with a semi solid liquid.Now add milk to provide that diary fragrance from the sweets. Step 4: Melting the Chocolate. Who loves to see chocolate in a molten state?? Yes, we need to melt the chocolatePour water in a steel vessel and in a container transfer chocolates, Make sure the container is a good conductor.Keep that container into the vessel containing water.Start to boil water for around 20 minutes.Due to the over temperature the chocolate melts.Remove the molten chocolate from the steel vessel. Step 5: Final Step. Add the molten chocolate to the mixture we prepared a couple of steps back.Mix it with the help of spoon because molten chocolate sometimes causes burns.After the mixing is done take some amount of mixture and give a shape to it and let it dry Step 6: Enjoy the Recipe. Once it is dried.It is edible.You can try the same method for a different recipe for caramel, biscuits..etc.Stay tuned for my further Instructables.Thank you.", ["chocolate-cookies-dessert_0", "chocolate-cookies-dessert_1", "chocolate-cookies-dessert_2", "chocolate-cookies-dessert_3", "chocolate-cookies-dessert_4", "chocolate-cookies-dessert_5", "chocolate-cookies-dessert_6"]] [40428, "Introduction: Baked Apples. These baked apples are the best you'll ever taste, guaranteed. \u00a0And they're super easy! \u00a0Grab some apples, and try this now. \u00a0Yes, NOW. \u00a0Make extra, as you'll want leftovers for breakfast\u00a0- they're that good.Breakfast, really?\nYes, definitely.\u00a0 This is what all breakfast cereals wish they could be!\u00a0 I had an amazing baked apple for brunch in New Orleans, where it's considered an important part of a well-balanced hangover-battling breakfast.\u00a0 Give it a try.\nThe base recipe I describe here is easily modified, so you can combine it with your favorite parts of Grandma's recipe, or experiment to your heart's content. Step 1: Tools & Ingredients. Ingredients:\napples\nbrown sugar\nwhipping cream\namaretto\nsalt\nallspice, cinnamon, or other spice of your choice (optional)\nother fillings like raisins or nuts (optional; I'm not using them here)Tools:\nknife or apple corer\noven-proof baking dish\noven Step 2: Core Apples. Grab a paring knife or apple corer, and cut the cores out of your apples.\nPlace them right-side-up in a baking pan. \u00a0It's fine if they're a snug fit, but you want each to have enough room to rest squarely on the bottom of the pan.What kind of apples should you use? \u00a0\nAnything that's considered a good baking apple, and preferably has a slightly tart bite. \u00a0That includes Galas, Golden Delicious, Cortlands, Empires, Mutsus, Winesaps, Jonagolds, Johnathans, Honeycrisps, Russets, Pippins, or anything else you'd use in a pie. \u00a0Avoid Fujis, McIntosh, and Red Delicious, as they don't stand up well to cooking. \u00a0I also tend to avoid Granny Smiths, as they're a bit one-note tart, but if you're adding more flavorful fillings they may be fine. Step 3: Stuff Apples. Fill the apple cores loosely with brown sugar.\u00a0\nIf you're using raisins or nuts, this is the time to add them too - mix them with the brown sugar, and pack the cores a bit more tightly.\nI don't have exact measurements for this - just eyeball it. \u00a0The apple core/apple ratio turns out to be just about right for creating the right sweet balance, and anyway there's a decent margin for error. Step 4: Add Amaretto and Cream. Pour amaretto over the apples, making sure to douse the stuffed cores as well. \u00a0Look at the side of the baking dish - you want to fill it about 1cm deep. \u00a0(I aim for the thickness of my little finger.) \u00a0This turns out to be about 1.5 cups for a regular 8x11 pyrex baking dish.\nDo the same with the heavy cream - you want roughly equivalent amounts of cream and amaretto. \u00a0See photos for a nice shiny example.\nSprinkle a pinch of salt over the top of your apples, and a pinch or two of your favorite spices if you like. \u00a0I tend to use allspice and/or cinnamon. Step 5: Bake. Bake in a 350F oven for 30 minutes, then flip the apples over. \u00a0\nBake for another 30 minutes, or until apples are cooked through and starting to slump. \u00a0They will drop quite a bit more liquid, generating an absolutely amazing sauce. \u00a0If you're using a firmer type of apple that doesn't slump as easily, stab them with a fork to make sure they're cooked through.\nCool on the counter for at least 15 minutes to allow flavors to mingle. Step 6: Serve. Serve apples warm. \u00a0\nScoop an apple onto a plate or bowl, then drizzle with several spoonfuls of the pan juices. \u00a0You may choose to add a scoop of ice cream or whipped cream, but remember we've already got quite a bit of heavy cream in the sauce! \u00a0Nothing wrong with overdoing it, however.\nSave any leftover apples in the refrigerator, and reheat for breakfast or dessert. They microwave well, and the sauce only gets better with time. \u00a0Enjoy!", ["baked-apples_0", "baked-apples_1", "baked-apples_2", "baked-apples_3", "baked-apples_4", "baked-apples_5", "baked-apples_6"]] [40429, "Introduction: K-cup Leaking Easy Fix. Use a small rubber washer as thick as the recessed hole on the lid. Put the washer in the hole and put some electrical tape over it because it's strong and flexible. Brew your brains out and no more Mess!!!!!", ["k-cup-leaking-easy-fix_0"]] [40430, "Introduction: Easy and Very Delicious Home-made Pizza Sauce. Hi, guys!!!Today we're going to make THE PERFECT HOME-MADE PIZZA SAUCE... so, let's beginFirst the ingredients:TomatoesCarrotsPeppers (green, red, orange whatever colour you want :D)OnionFresh herbs (parsley, basil or oregano for example) or someDried herbs (if you don't have fresh)Pinch of saltPinch of sugarPinch of pepperGarlic (opitional) Step 1: Washing, Peeling, Cutting and Cooking Our Vegetables. 1. Take all the vegetables and wash them carefully.2. Peel the carrots.3. Cut everything except the tomatoes because we will put them whole in order easy to remove the peel after that.4. Put everything in middle pot.5. Add the herbs, the salt and the pepper.6. Add water and start boiling or steam instead, for 20-25 minutes or until ready. Step 2: Blending the Cooked Vegetables. 1. When our vegetables are cooked we need to blend them with a blender (or something of this kind :D).2. Blend until smooth texture.3. If you sauce is too liquid return it on the hot plate for around 10 minutes and it will be perfect.3. Taste your sauce, smell the amazing scent and add more salt or black pepper if needed.4. Congratulations! Your perfect and very tasteful pizza sauce is ready.5. Spread it on your pizza and enjoy. :D Step 3: Finish!!!. You are READY! And you have made the best pizza sauce in the world! Well done!P.S. If you want to add extra vegetables, herbs or spices no problem it will be perfect again. :DP.S. The second photo is the pizza which I made with this sauce. Just briliant!Thanks for your likes, hope you enjoyed my recipe. :)", ["easy-and-very-delicious-home-made-pizza-sauce_0", "easy-and-very-delicious-home-made-pizza-sauce_1", "easy-and-very-delicious-home-made-pizza-sauce_2", "easy-and-very-delicious-home-made-pizza-sauce_3"]] [40431, "Introduction: BBQ Chicken and Kafta Kebab Sandwiches. In this instructable I will show you how I prepare for a lazy supper night at my house.I like to freeze food that I prepare at home for later, the Kafta Kebab and the BBQ Chicken are the most popular and they taste delicious.In this instructable, I will demonstrate how to prepare the meat and freeze them for future consumption. Step 1: How to Prepare the Kafta Kebabs. Kafta is ground beef mixed with parsley onions and spices, the taste is very similar to meatloaf.I usually buy the Kafta prepared by the butcher, so I don't have to chop the parsley and the onions. If you want to mix it at home, I suggest to chop the parsley and the onions by hand, do not use a food processor other wise the vegetables will produce too much juice in the oven. If you opt for a butcher prepared Kafta, ask the butcher to prepare it fresh and don't take pre-packaged Kafta. Equally important, is to ask the butcher for lean or extra-lean meat, or else they will shrink a lot in the oven and you'll end up with very small Kebabs.You will need 1 Kg of KaftaUse your hands to roll 20 Kafta balls Then place the Kafta ball in between your palms and shape them into 20cm kebabs (a little bit longer than a hotdog)Line the baking pans with parchment paper and place the kebabs in the pansCook them in the oven at 350 degrees for 25 minutesLet them cool then wrap them individually with plastic wrap and put them in freezer bags and freeze them.When you are ready to make a sandwich, remove one from the freezer, and heat it in a microwave for 2 minutes.I like to use flat bread to make sandwiches, but you can use whichever you like.The Kafta goes great with lettuce, tomatoes, pickles, mustard and hot sauce. Hummus is also delicious with Kafta.If you have a panini press go for it and enjoy your sandwich.Next is the Chicken BBQ Step 2: How to Prepare the Chicken BBQ. The BBQ chicken does need an introduction. Find a place that sells fresh BBQ chicken, I like places that include the garlic sauce with the chicken.I know that this step is messy but you have to do it. Separate the meat from the bones and the skin with your hands. If you like to eat the skin go ahead but don't freeze it, for some reason it is not as good when it thaws.Separate the chicken into individual packs using plastic wrap and put them in freezer bags and freeze them.When you have the itch to eat a chicken sandwich, remove a pack from the freezer and heat it in the microwave for 2 minutes per pack.In the sandwich you must have tomatoes and lettuce, pickles of some kind (I like pickled turnips with chicken), hot sauce and of course lots of garlic sauce.Panini press and enjoy.Until next time, eat well ..............", ["bbq-chicken-and-kafta-kebab-sandwiches_0", "bbq-chicken-and-kafta-kebab-sandwiches_1", "bbq-chicken-and-kafta-kebab-sandwiches_2"]] [40432, "Introduction: Vodka Penne. I am so excited to teach you a family recipe that has been passed down for many generations and is today, one of my favorite dishes. Vodka sauce is an Italian-American cuisine sauce made from a smooth tomato sauce, vodka, typical Italian herbs and heavy cream, which gives the sauce its distinctive pink coloration. This wonderful sauce mixed with some of my favorite ingredients will create the perfect romantic dish for absolutely any pasta lover. The pasta noodles are cylinder shaped pieces that are cooked to al dente or known as perfect to the bite. Vodka penne will become the staple of many of your family traditions. This recipe will serve four lucky guests! Enjoy! Step 1: Ingredients and Tools. Ingredients:1 box of Penne noodles1/4 cup Butter4 Artichoke Hearts2 Tbsp of Sun Dried Tomatoes2/3 jar of Vodka Classic Sauce1/2 cup Heavy Cream1 Tbsp Minced Garlic1/2 packet of Parmesan CheeseTools:2 Wooden spoonsMeasuring cups and spoonsLarge SkilletLarge Boiling PotStrainerStoveKnife Step 2: Bring Penne Noodles to a Boil. Fill a large broiler pot with hot water. Set the stove to the highest temperature. Bring water to a full bubbling broil then add in the penne noodles. Once every now and then, stir noodles to keep from sticking to the bottom of the pot or clumping together. Check the pasta packaging for the cook times, but don't assume that time is going to cook the noodles to its full potential. Check the pastas doneness by fishing out a piece, letting the noodle cool, then biting into the piece. The pasta should be stringy and chewy with no crunches. Cook noodles to al dente or to perfection by making sure they are to your liking. Step 3: Cooking Added Ingredients. While the noodles are cooking, finely chop up artichoke hearts and sun dried tomatoes. In a large skillet, melt butter. On high heat, add the cubed artichoke hearts, minced garlic, and finely chopped sun dried tomatoes. Lightly brown the sun dried tomatoes, minced garlic, and artichoke hearts. Step 4: Creating the Sauce. Turn the stove burner to low to medium heat so that you do not burn the sauce. Pour the vodka sauce into the large skillet with the browned ingredients. Add heavy cream and mix in; the vodka sauce should become a light orange color. Once achieved, add in half of the Parmesan cheese to add flavor and to create a thick and creamy texture. Step 5: Strain Noodles. When all noodles are al dente, or known as the ideal texture and feel of the pasta noodles, remove the large broiler pot from the heat and turn of the stove burner off. Using a strainer, carefully dump the water and noodles into the strainer to remove remaining water. Lightly shake the strainer to ensure all water has been taken out. Step 6: Combine Noodles and Sauce. After straining the remaining water and creating our sauce, slowly add in the penne noodles to the vodka sauce. Using two wooden spoons, mix together the sauce and noodles to evenly coat all pasta bits. Once completely mixed in, sprinkle Parmesan cheese on top of the food. Wait a minute for the cheese to melt then mix in. Repeat this two times to ensure a there is enough cheese to satisfy you're inner Italian. Serve with light Parmesan on top of the pasta for added garnish and to create a beautiful display for any guest to be beyond astonished. The delicious smells and flavors will blend nicely and have any person begging for more. Step 7: Enjoy!. I hope you enjoy one of my most profound dishes. From my kitchen to yours, you will find yourself passionately passing on this recipe for many generations. You will instantly fall in love with the Italian flavors that are embedded within this meal, don't get addicted! Thank you so much for taking the time to try a wonderful new experience that will take you in the heart of Sicily, Italy. I hope you enjoy this amazing recipe just as much as I do. Good luck!", ["vodka-penne_0", "vodka-penne_1", "vodka-penne_2", "vodka-penne_3", "vodka-penne_4", "vodka-penne_5", "vodka-penne_6", "vodka-penne_7"]] [40433, "Introduction: Zucchini and Feta Cornbread Hearts. Now this is my idea of zucchini bread! I love, love, love how the zucchini gives this savory cornbread some color. It's a great snack or a side to a great meal like chili. Step 1: Ingredients. Made with love:3-4 small grey zucchinis1 cube of feta cheese, store bought size3 eggs1 cup of yogurt of your choice 1/2 cup of oil1 cup fine corn meal1 cup flower1 teaspoon salt1 teaspoon baking powdercupcake pan or regular pan Step 2: Preparing the Zucchini. Wash the zucchini and with the coarse shredder shed the zucchini with the skin on. Put the shredded zucchini in a bowl and mix with 1 tea spoon of salt. Set aside fort he zucchini to release water. Step 3: Prepare the Dough. In a mixing bowl:whisk the eggs, oil and yogurt until you get an even mixtureadd the corn meal, flow and baking powder and mix well Step 4: Add the Feta and Zucchini. Crumble the feta into the bowlGrab a fistful of zucchini and squeeze it with your hands like you would make a ball. Make sure that the majority of the liquid releases. Continue doing this until all the zucchini is strainedAdd to the zucchini to feta and the dough mixture. With a wooden spoon, mix everything together well Step 5: Baking . Take a cupcake pan or a regular rectangular pan. I am using heart shaped cake pan for this, similar to a cupcake pan. Grease the pan with oil lightly. Pour the batter into the pan. Bake for about 40-45 minutes.If you are using cupcake pan, it will make about 24 cupcakes. If you are using a rectangular pan for the whole batter, baking time may take longer depending on shape of pan. Step 6: . The cornbread is done when the hearts are a light golden color. Leave to cool for a few minutes and then take the hearts and serve them. They make a great snack or side dish. Enjoy!", ["zucchini-and-feta-cornbread-hearts_0", "zucchini-and-feta-cornbread-hearts_1", "zucchini-and-feta-cornbread-hearts_2", "zucchini-and-feta-cornbread-hearts_3", "zucchini-and-feta-cornbread-hearts_4", "zucchini-and-feta-cornbread-hearts_5", "zucchini-and-feta-cornbread-hearts_6"]] [40434, "Introduction: Homemade Coconut Curry Seasoning. My husband and I have a favorite popcorn company that is pretty pricey and not always easy to get to. One of their flavors that I never in a million years would think I'd like is their coconut curry. Having what I assume would be all the necessary ingredients on hand, I decided to give making my own coconut curry seasoning a try and it came out fantastic! This seasoning also goes excellent on popcorn, potatoes, homemade chips, soft pretzels, and I'm sure a lot more food that we haven't gotten to yet!Check back soon to see recipes we use this seasoning with! Step 1: BoM. 1/2 cup shredded coconut (sweetened or unsweetened, up to you)1 tbs sugar1 tbs curry powder1/2 tsp salt (add more if needed)**Ingredient amounts should be adjusted to fit what you think tastes good. The amounts provided here happen to be what I think tastes good, but sometimes I'll add more salt. Always err on the side of less is more and taste test as you increase ingredient amounts. Step 2: Blend. Put all of the ingredients into a blender and blend for 10-20 seconds, long enough for the shredded coconut to no longer look like shredded coconut. Step 3: Store. Transfer the coconut curry mixture to a clean and dry container, unless using immediately---in which case toss on your favorite popcorn or other snacks! Sprinkle on as much or as little as you want! This mixture should stay good for 2-4 months in an airtight container. ", ["homemade-coconut-curry-seasoning_0", "homemade-coconut-curry-seasoning_1", "homemade-coconut-curry-seasoning_2", "homemade-coconut-curry-seasoning_3"]] [40435, "Introduction: How to Make Bhakharvadi. This is a super awesome snack that is particularly popular in Gujarat and Maharashtra.. Let's learn how to make it! Step 1: Ingredients. For stuffing: 3 raw (green) bananas, 250gm potatoes, Ginger-green chili paste, 2 spoons sesame seeds, 3 spoons sugar, 2 spoons lemon juice, 1 spoon Garam masala, SaltFor the dough: 150gm refined wheat flour (maida) 150gm whole wheat flour, oil, Salt Step 2: Prepare the Stuffing. Wash the potatoes and the bananas and put them in a pressure cooker to boil them. If you don\u2019t have a pressure cooker, you can cook in a normal vessel too, just that it will take a bit longer.Once it is boiled and cooled down, take the skin off from the potatoes and the bananas and then crush them.Now add the ginger-chili paste, sesame seeds, garam masala, lemon juice, sugar and salt and mix it all. The stuffing is ready so keep it aside. Step 3: Prepare the Dough. Time to prepare the dough. Take both the flours in a broad vessel and then add oil and salt. Then add water little by little and prepare a smooth but not too soft dough. Step 4: The Trickiest Part. Now we prepare the Bhakharwadi from the dough and the filling. Take a lump from the dough and then roll it to a circle with a rolling pin.Now take some of the potato filling and spread it evenly on the rolled dough.Once it is spread well across the entire circle, roll it tightly from one of the ends until the opposite end. Step 5: Time to Fry!. Once you have a roll ready, cut it with a knife to small circular pieces.Now put oil in a frying pan and start to heat it.Once the oil is heated, add the Bhakharwadi one by one in batches.Once the crust is light brown, take it out from the pan. Step 6: Yumm Yumm. Hurray, we made it. Bhakharwadi tastes great with the sweet chutney and also with the green chutney..Guten appetite! =)", ["how-to-make-bhakharvadi_0", "how-to-make-bhakharvadi_2", "how-to-make-bhakharvadi_4", "how-to-make-bhakharvadi_5", "how-to-make-bhakharvadi_6"]] [40436, "Introduction: Homemade BUTTER!. First you need a pint of cream and a mason jar. I used organic heavy whipping cream which added an extra step. Stick to regular cream. ( organic if you prefer) Step 1: Pour Into Jar. Pour the cream into the jar, put the lid on and make sure it's tight! Step 2: SHAKE IT UP!. Now the fun part...SHAKE IT UP! Shake it continuously for about 10 minutes. Step 3: Pour Out the Buttermilk. After about 10 minutes you will notice the butter and the buttermilk starting to separate. Keep shaking for a few more minutes till you have a lump of butter. Use the lid to strain out the buttermilk. This can be used for baking! Step 4: Rinse Repeat. Add some ice cold water to the butter, close the lid and shake some more, then drain it out. Repeat this process about 2-3 times, till the water is not so milky. Step 5: VIOLA!. Scoop it into a container, you may add a little salt to taste. You now have fresh butter and buttermilk!", ["homemade-butter-4_0", "homemade-butter-4_1", "homemade-butter-4_2", "homemade-butter-4_3", "homemade-butter-4_4", "homemade-butter-4_5"]] [40437, "Introduction: Apple Birds. great apple art i learned from Grant Thompson ( https://www.youtube.com/watch?v=uLXEiMIiF5E ) please check out his stuff for more cool ideas. description to each step is in the notes on each photos. Thanks for learning something new today, who knows what you'll learn tomorrow", ["apple-birds_0"]] [40438, "Introduction: Oreo Truffles-Recipe. I finally found a dessert that I KNOW you will just die for and will probably hate me for it later because they are addicting.\nHere is the recipe:\n1 package (16 ounce) of Oreos\n1 (8 ounce) package of cream cheese\n2 (8 ounce) packages of baker's semi-sweet baking chocolate\nAnd here is what you can use:\nBlender\nBowl\nSpoon\nWax Paper\nCookie Sheet Step 1: . Crush about 36 cookies (yes 36 exactly) in a blender or you can do it like my mom and put them in a bag and use a rolling pin to crush them. I chose a blender but both work awesome! Step 2: . Start melting your baking chocolate now so it can be ready to be dipped.\nNOTE: There are many ways you can melt your chocolate like melting in the microwave (which I did for quick use) or you can do it on the stove but be SUPER careful so you don't burn your chocolate. You can use a double broiler technique to make sure you don't burn it. Whichever way you choose make sure it is not burned otherwise it will be ruined. Step 3: . Put your crushed Oreos in a bowl with your package of cream cheese and mix them together with a spoon, mixer or your hands if you want. Step 4: . Roll the Oreo/cream cheese mixture into about 1-inch balls. Step 5: . Dip your Oreo balls into the melted chocolate and place on wax paper on a cookie sheet.\u00a0 Crush the remaining Oreos and sprinkle on top of the Oreo balls. Step 6: . Refrigerate them for about an hour or until they are firm. Step 7: . Then is the best part! You get to EAT them and regret it later. Hope you get a wonderful chocolate rush!", ["oreo-truffles-recipe_0", "oreo-truffles-recipe_1", "oreo-truffles-recipe_2", "oreo-truffles-recipe_3", "oreo-truffles-recipe_4", "oreo-truffles-recipe_5"]] [40439, "Introduction: Copper Alembic Head DIY. I decided to make own whiskey (in extremely traditional way)\nAs I was unable to buy Alembic I wish I decided to cinstruct one.\nI collected Oak few casks and a lot of other hardware.\nMost dramatic (for me) was to find round-shaped copper 'anything' to make Alembic head.Geography in school was lil boring except globe, especially the way how to stick flat map on round base. Step 1: . So, I steal the shape of Alembic head from whiskey alembic maker's site, traced it in adobe illustrator and calculated all the radius-es etc. to receive single form printed on paper. Step 2: . After printing it was mounted on copper stripe with Mount spray, cutted by scissors\nand formed by rubber hammer in and on colander (!) Step 3: . Soldering (with lead-free solder!) was both ease - because of acid flux was used - and hard because of positioning each leaf take bunch of patience. Step 4: . Adding top and bottom (drawed in illustratort too) was easiest part)\nVoila)", ["copper-alembic-head-diy_0", "copper-alembic-head-diy_1", "copper-alembic-head-diy_2", "copper-alembic-head-diy_3", "copper-alembic-head-diy_4"]] [40440, "Introduction: Big Hero 6 Baymax Peanut Butter Cups. Hello, in this Instructable, I will teach you how to make these really simple, really tasty Big Hero 6 Baymax peanut butter cups. These Big Hero 6 Baymax peanut butter cups are perfect for a birthday party, or any occasion really. They are super easy to make and taste fantastic. Follow the steps below or watch the video tutorial, or do both!Ingredients:About 6 oz of white chocolate wafersAbout 6 oz of red candy melts1/4 cups of peanut butter1/4 cup and1 TBSP of Powdered Sugar (Confectioner's)1/2 TBSP of melted butter1/4 Tsp of salt 1 tube of Black Icingparchment papertapeBaymax visor template (I made mine in photoshop, or you can freehand the visor)sandwich bag or candy bag Step 1: Make Peanut Butter Inside. First we want to make our peanut butter inside. Combine the peanut butter, salt, butter, and powdered sugar in a bowl, and stir it all together, if it is still super sticky to the touch, add about another tablespoon of powdered sugar. Step 2: Melt White Chocolate. Now let's melt our white chocolate wafers. I am going to melt them in the microwave. I will start with 30 seconds on HI and then stir, and then about 20 seconds stir, and then 10 seconds. Step 3: Pour Chocolate Into Paper Cups. Now with a muffin pan holding paper cups, we will add the bottom layer of chocolate. Using a spoon, pour in about a full tablespoon to the bottom of the cup. Once all the cups are filled shake the muffing tin to level off the chocolate. Step 4: Make Peanut Butter Shaped Medallions. Now we take some peanut butter and form it into a disc medallion shape, you can make it as thick as you want, then place it on the top of your first layer of chocolate. Step 5: Add Top Layer of Chocolate. Now let's add our top layer of chocolate. Again about a TBSP here. Use enough to cover the whole top. Then give the muffin pan a good shake to level off the top. Step 6: Repeat Process With Red Candy Melts. Now we will repeat the whole process with the red candy melts, this will be the base for the Baymax in armor look. 1. Melt candy melts 2. add a bottom layer to the paper cups. 3 add peanut butter disc or medallions. 4 cover the top with more red candy melts. Once you are done, put the whole thing in the refrigerator for about 20 minutes so the chocolate can set. Step 7: Make Baymax Face Stencil. Next, I made a face stencil on the computer. You can skip this step if you like, but it is easier this way I think. I essentially took a picture I found of Baymax in his armor on the computer, then blacked out just his face part. I then made several copies of the face. Next I printed off the paper and now I taped it to my cutting board. Next I took a piece of parchment paper and taped that to the top. See you can still see the black underneath. Step 8: Fill in the Face With White Chocolate. Taking my remainder white chocolate, I poured it into a candy bag, or your can use a ziplock back or other sandwich bag. Snip off the end, and then trace around the outside of the face first, then fill it in. Once you are finished with all of them, shake the board a little bit to level off the chocolate a bit. Next put those in the fridge for about 10 minutes to set up. Step 9: Attach Face. Now we take the peanut butter cups out of the fridge and use a little bit of the chocolate and add some to the top of the peanut butter cup on the red ones. This will act as glue for our face pieces. Now just press on the face pieces, be careful, they are super thin and will break easy. Step 10: Add Eyes. Now we take our black icing, and put little eyes on all the peanut butter cups. On the white ones, we add a line going from one eye to the other. Step 11: Video Tutorial. ", ["big-hero-6-baymax-peanut-butter-cups_0", "big-hero-6-baymax-peanut-butter-cups_1", "big-hero-6-baymax-peanut-butter-cups_2", "big-hero-6-baymax-peanut-butter-cups_3", "big-hero-6-baymax-peanut-butter-cups_4", "big-hero-6-baymax-peanut-butter-cups_5", "big-hero-6-baymax-peanut-butter-cups_6", "big-hero-6-baymax-peanut-butter-cups_7", "big-hero-6-baymax-peanut-butter-cups_8", "big-hero-6-baymax-peanut-butter-cups_9", "big-hero-6-baymax-peanut-butter-cups_10"]] [40441, "Introduction: GIANT PIZZA BAGEL. \n Make a giant pizza bagel. \u00a0 Bagels are boiled then baked. Steps: Make dough* Shape into bagel - about 12\" across and 2+\" thick Boil in 14\" pan Bake at 475degF\u00a0to internal temp of 200degF (about 20min) Slice Add sauce and cheese Briol to melt cheese Eat Realize you were thinking of english muffin pizza...\u00a0 *Recipe for dough: http://allrecipes.com/recipe/real-homemade-bagels/\n ", ["giant-pizza-bagel_0"]] [40442, "Introduction: Family Favourite Chilli. This is really simple to make and you can cook it for as little or as long as you like. It's filling, easy to freeze, and can be used as a base for other dishes. Step 1: Ingredients. For a panful! (About 6 people, depending on what you serve it with)At least 500g lean beef mince. (I had a 675g pack so used it all)Onions (I had a red one and a brown one so used both)A load of garlic (I used 5 cloves)1 tbsp cumin1 tbsp mild chilli (the kids are eating this one, but you can up the spice as much as you like)1 tsp paprika2 squares dark chocolate1 tin kidney beans1 tin tomatoes2 tbsps tomato pureeAbout 300-400ml beef stock.1 red pepper. Step 2: Meat First. Dry fry the mince in batches in a large saucepan until browned.Break up the mince as its cooking into small pieces.Use a slotted spoon to remove the mince from the pan and drain on kitchen paper. Step 3: Veg Time. Chop the onions and add to the pan.There still should be some fat and meat juices left from the mince. If not, then use a tbsp of oil.Cook fairly slowly so they become soft and translucent.Crush the garlic and add to the pan with the pepper.Cook until the pepper starts to soften. Step 4: Add Some Flavour. Add the chilli, cumin and paprika.You could also add some mixed herbs at this stage.Give a good stir then add the meat back to the pan.Stir well then add the tomatoes, stock and tomato puree.Simmer for 10 minutes. Step 5: Add the Rest. Rinse and drain the kidney beans and add to the chilli with the chocolate.Add more water if needed. Simmer for at least another 10 minutes.At this point the chilli is ready to serve as you wish, however the flavour improves if you cook for longer. I tend to simmer mine for almost an hour.It tastes even better reheated the next day. It can also be frozen.", ["family-favourite-chilli_0", "family-favourite-chilli_1", "family-favourite-chilli_2", "family-favourite-chilli_3", "family-favourite-chilli_4", "family-favourite-chilli_5"]] [40443, "Introduction: (Keto) Cream Cheese Clouds. Looking for a simple, easy and quick Keto friendly sweet treat. well you've found it. Step 1: What the Heck Is Keto?. A Ketogenic Diet is any diet that causes ketones to be produced by the liver, shifting the body\u2019s metabolism away from glucose towards fat utilization. Typically on a moderate to high carb diet, the body will prefer glucose for fuel (usually from dietary carbs), but by restricting carbs, the body will prefer fat for fuel.basic diet = High protein, high fats, low carbs.additional info: https://docs.google.com/document/d/1gZfJejOM8fJsX1...With a quick Google search on keto you will find a bunch of info.A little background on myself, I started keto in may 2014. I had a checkup awhile back and found out that my blood sugar levels were elevated and I decided to make a change.As of January 2015 I have lost a little over 65 pounds and my numbers have gone back to the appropriate levels.These are my go to treat when i'm craving something sweet. Step 2: Lets Get Started Get You Ingrediants ( the Basic Recipe). The Basic recipe:1 Stick butter (1/2 cup)1 package cream cheese ( 8 Ounces)1/2 - 3/4 cup splenda or any other artificial sweetener1/2 teaspoon vanilla or any other flavoringMix all ingredients until fluffy. Step 3: Mix All the Ingredients Well. Like the title says add all the ingredients and mix well. Step 4: Additional Ingredient (Peanut Butter With Bits of Heath and Chocolate ). The basic recipe with vanilla:2 ounces peanut butter with however much heath and chocolate bits you like ( The more you add will increase the carb count for each cupcake) Step 5: Additional Ingredient Cont. ( Oreos and Cream With Vanilla ) . The basic recipe with vanilla:About 10 oreas, crushed up.add to the Cream cheese and mix it all up. Step 6: Additional Ingredient Cont. ( Peanut Butter and Caramel Bits ). The basic recipe with vanilla:2 oz peanut butterI used about 100 grams of caramel bits.Mix to well. Step 7: Additional Ingredient Cont. ( Andes Mints and Vanilla ). Basic recipe with vanilla:I used 80 grams of Andes mintsMix well Step 8: Fill the Muffin Cups. Put the cup cake liners in the cup cake pan.Fill the cup cake liners with a spoon full or so.Transfer to a cookie pan for easy transport to the freezer.Once frozen put them in to a plastic bag for easy storage.They will not freeze solid and get to soft in the refrigerate.That being said once you take them out of the freezer eat them quick. Step 9: Thanks and Hope You Enjoy. I hope you enjoyed this instructable, also if you make these and come up with any other awesome creations please share.Nutritional value per cloud estimated (not including additional ingredients)Per Cloud: 70 Calories; 7g Fat; 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carb", ["keto-cream-cheese-clouds_0", "keto-cream-cheese-clouds_1", "keto-cream-cheese-clouds_2", "keto-cream-cheese-clouds_3", "keto-cream-cheese-clouds_4", "keto-cream-cheese-clouds_5", "keto-cream-cheese-clouds_6", "keto-cream-cheese-clouds_7", "keto-cream-cheese-clouds_8", "keto-cream-cheese-clouds_9"]] [40444, "Introduction: Rainbow in a Cup. Making a rainbow in a cup is a fun activity to do with children or could be a great diner party desert! Things you need: Red jello Orange jello Yellow jello Green jello Blue jello Lets get started! Step 1: Red. This is a real simple desert to make! Lets start with the red base layer. Take your red jello and mix in accordance to the instructions on the box. Instead of cold water add ice it will speed up the setting process. Pour the red jello 1-2 inches into your cup depending on how big it is. Place in the fridge for a minimum of 1.5 hours. It doesn't have to be set all the way. \u00a0\u00a0 Step 2: Orange. Now take the cup of red jello out of the fridge. Mix the orange jello and slowly pour on top of the red jello to make the second layer. Put back in the fridge for another 1.5 hours minimum.\u00a0 Step 3: Yellow. Take the cup of two layers of jello out of the fridge. Now mix the yellow jello and pour carefully on top of the orange. Make sure the yellow is cooled enough before you pour on top of the orange or it will melt through. \u00a0Place back in fridge.\u00a0 Step 4: Green. After another 1.5 hours mix the green jello and pour on top of the rest. Evenly dividing the layers.\u00a0 Step 5: Blue. The last color! I could not find purple at the store so I ended my rainbow with blue. Though if you run into the same problem you could mix the red and blue jello. Mix the blue jello and Pour onto the rest of your jello. Now let it sit in the fridge for 2.5 hours to ensure all have set. Enjoy! \u00a0", ["rainbow-in-a-cup_0", "rainbow-in-a-cup_1", "rainbow-in-a-cup_2", "rainbow-in-a-cup_4", "rainbow-in-a-cup_5"]] [40445, "Introduction: Coconut Kofta Curry. I am going to introduce a secret and special dish , a combination of Indian and Mediterranean Cuisine called coconut Koftas ( Savoury balls) curry made with raw coconut , cooked in mild(not very hot like other Asian curries) and sweet aromatic curry made with coconut milk as a main ingredient and other spices.It can be made under 45 minutes and its taste lasts forever.......Don't forget to add this recipe to your favorites :-DWhat you need:Raw coconut Oil Corn Flour Finely chopped Onion Chopped Garlic Chopped Green Chilies Chopped Ginger Chopped Tomatoes Curry Leaves Cumin Seeds Coriander Seed powder Turmeric A pinch of Nutmeg Powder Star Anise for the royal taste :-D Cinnamon Powder Black Pepper Powder Green Cardamom crushed Salt to taste Step 1: Here We Go...... How to make coconut milk----->Break the coconut. Remove the outer shell, take care not to cut your fingers since the outer shell of coconut is very hard and acts like a sharp tool when broken. Wash the raw coconut pieces with clean water and cut into the smaller pieces. Grind the small pieces in a mixer jar, add some cow milk, if required for proper grinding. Put the grounded coconut in a cloth and twist and separate the coconut milk and the coconut fibers.Keep them separately. Now we got the coconut milk and ground coconut powder (fibers). Step 2: STEP-2:Making Koftas. How to make KOFTAS---------->Take grounded coconut powder (fibers), Add a pinch of salt. Add a little black pepper powder. Add a small quantity of corn flour to coconut powder. Make small balls or oval shaped Koftas and keep them aside. Heat the cooking oil in a deep pan for frying. Take proper precautions before doing heat cooking, wear your apron etc. Heat the oil and put the Koftas slowly and one by one in hot oil carefully to avoid oil spillage.It may take 2-3 step to fry all the Koftas, depends upon the number of koftas. Fry the Koftas till they are turned golden brown evenly. Remove fried koftas from the oil and keep on a tissue paper to absorb excess oil.Tip :Add cornflour slowly to achieve the consistency of the powder, so that balls are made easily.It is very easy to make, difficult to explain :-p Step 3: Step 3:Making of Curry. Preparation of Coconut milk Curry-------Heat a little oil in pan or Kadhai.Add cumin seed,Add curry leavesAdd ginger, garlic and green chillies,Add onion and cook until soft,Add other spices like turmeric powder,coriander powder, crushed cardamom,cinnamon, cloves, pepper, garam masala and cook for about 10 minutes to turn it golden brownAdd tomato and cook till done.Add salt to tasteAdd coconut milk slowly and stirring togetherBoil it and the curry is ready Step 4: FINAL ATTACK. FINAL PREPARATION OF COCONUT KOFTAS IN COCONUT MILK CURRY-------->In the cooked curry now add prepared and fried KoftasWait till boil and the mild ,little sweet and aromatic Kofta curry is readyGarnish with tomato flower and fresh curry leave,Serve hot in a bowl, eat with rice, chapati (Indian bread) or Naan. ", ["coconut-kofta-curry_0", "coconut-kofta-curry_1", "coconut-kofta-curry_2", "coconut-kofta-curry_3", "coconut-kofta-curry_4"]] [40446, "Introduction: How to Make a White Chocolate Caramel Bundt Cake. Are you tired of making the same old desserts? Do you want to make something new that people will be talking about for years? You have come to the right spot. I am going to take you step by step through the process of making your next amazing dessert. I am not in anyway a professional baker, but I do like to bake and come up with new desserts for my family to enjoy! This is actually the first Bundt cake I have ever made in my life. I was very nervous and wondered the whole time - Is this going to turn out right? Are you ready to try this taste bud tingling dessert? Let's get started! Step 1: Preperation. Whenever I start out making something new I read the instructions and make a list of all the items I may need to complete the job. This recipe is fairly simple and the only extra \"tools\" you would need is a Bundt pan and oven. You can find quality Bundt pans at www.nordicware.com . After reading how I make this sinfully good cake, I encourage you to make this recipe your own and tweak it with your own personal touch. The possibilities are endless and the flavor combinations are yours for the taking. Step 2: Ingredients. You will need the following items:Cake:1 box Vanilla Cake Mix1 box caramel pudding14 oz sour cream1/3 cup vegetable oil1/2 cup water1 1/2 cup white chocolate chips3 eggs Step 3: Optional Topping. Ingredients:Topping:1 bag of Kraft caramels 1 tablespoon milk1/2 cup white chocolate chipsThis topping is not required because the cake is so moist and rich, but if you can't get enough try using this simple caramel sauce. Step 4: Instructions. Preheat your oven to 350 degrees.While your oven is heating up you are going to want to grease up your Bundt pan. You can use butter, shortening, or your own cake release concoction like the one found on thebearfootbaker.comIn a large bowl, combine all the cake ingredients except for the white chocolate chips. Give it a stir with a spoon then grab your mixer and mix on low speed for 30 seconds. Turn the speed up to medium and mix for another minute, or until the mixture is smooth. Stir in the white chocolate chips. Pour the mixture into your greased Bundt pan. Step 5: . Put the filled Bundt pan in the oven and bake for around 50-55 minutes. You can test the middle of the cake with a toothpick. If the toothpick comes out clean your cake is set, if it is not clean then it needs to bake a little longer. When the cake is set pull it out of the oven and let is sit for 15 minutes. Grab a cake plate and place it over the Bundt pan. Flip it over and your cake will now be right side up on the plate. Step 6: Icing. While the cake is cooling you want to make the icing.Grab a saucepan and put it on the stove. Turn the stove on medium heat to heat the pan up a little bit. When the pan is warm add the unwrapped caramels and a tablespoon of milk. Stir constantly until all the caramels are melted. You want to keep stirring because the sauce will burn easily. You can add more milk to get it the consistency you desire. Next you are going to pour the caramel sauce over the Bundt cake. Step 7: Finishing Touch. The last step is adding the white chocolate chips. You can add them right after you pour the caramel sauce on the cake and the chips will melt slightly. If you want them to hold their shape more then just wait a couple minutes until the sauce cools down but before it hardens.*********WARNING!!!!! This is an amazing taste bud pleaser. If you have no self control than make sure there are people around to share this White Chocolate Caramel Cake. ****All Photographs courtesy of Carrie ***** Step 8: Feedback Is Always Welcome. If you enjoyed this instructable, please provide feedback. I will be creating more in the near future.", ["how-to-make-a-white-chocolate-caramel-bundt-cake_0", "how-to-make-a-white-chocolate-caramel-bundt-cake_2", "how-to-make-a-white-chocolate-caramel-bundt-cake_4", "how-to-make-a-white-chocolate-caramel-bundt-cake_5", "how-to-make-a-white-chocolate-caramel-bundt-cake_6", "how-to-make-a-white-chocolate-caramel-bundt-cake_7"]] [40447, "Introduction: Rum & Dates Pie = Pi. IT'S Pi DAY!\u00a0\u00a0 And Pi = Pie\nA pie is cooked in a pie dish.\u00a0The\u00a0dish is of\u00a0 circular shape which means it has a circumference and a diameter.\u00a0Since\u00a0\u00a0Pi is defined as\u00a0 the circumference of a circle over its diameter\u00a0 with the numerical value\u00a03.1415....\u00a0\u00a0\u00a0\u00a0 then,\u00a0\u00a0\u00a0 3.14159....\u00a0 = l\u00afl\u00a0 =\u00a0 c/ d\u00a0 = Pie\u00a0\nFor most practical uses, Pi\u00a0 is assumed to be 3.142.\nWith this in mind, these numbers are used for the\u00a0ingredients' amounts\u00a0used for this Pi (pie) . Also, there are only 3 preparation\u00a0steps, this is so to emphasize\u00a0the three prior to the decimal point. The 1 to 9 sub-steps in each step are to represent the numbers after the decimal point and thus get\u00a0Pi all the way through.\nPi = Pie Step 1: Ingredients. 3 1/3 cups of flour\n1 1/4 cups of unsalted butter\n1/4 cup sugar\n1 egg jolk\n4 tablespoons of cold water\nunsalted butter (for buttering dish)\n1 cup chopped dates\n1/4 cup chopped preserved ginger\n2 tablespoons of rum\u00a0l\u00afl = 3.1412 Step 2: Preparing the Pi Dough. 1. Preheat oven to 4000 F.\n2. Sift flour into a bowl.\n3. Cut 1 cup of the butter into pieces and rub it into the flour until the mixture resembles bread crumbs.\n4. Stir in 2 teaspoon of sugar.\n5. Blend the egg yolk and\u00a0the water together and pour into the flour, mixing quickly to form a firm dough.\n6.\u00a0Turn the dough onto a floured board and knead until smooth.\n7. Split the dough in half and roll out both pieces to a thickness of 1/4 inch.\n8. Line a buttered pie dish with one of the\u00a0rolled out\u00a0dough pieces.\n9. Trim the edges of the dough.\u00a0Tip: Alternatively, frozen pie crust could be used for this recipe. This will save time and effort, specially if you're not much of a baker or don't have lots of time\u00a0in\u00a0your hands.Pi= 3.1415926535 8979323846 2643383279 ... Step 3: Pi Filing & Completion. 1. Spread the chopped dates over the bottom of the Pi dough.\n2. Arranged the preserved ginger in the Pi shape symbol in the center of the Pi.\n3. Soften the remaining butter in the microwave for 15 seconds.\n4. Add the sugar and rum.\n5. Sread the butter mixture over the Pi filling.\n6. Cover with the remaining rolled out dough.\n7. Bake for 15 minutes at 4000 F.\n8. Reduce the heat to 3500 F and bake for 30 more minutes.\n9. Dacorate Pi by cutting dates to form symbols, letters and numbers.Tip: The ginger is not over powering but if you're not a fan of ginger try using dried pineapple.LET'S EAT Pi ! ! ! !\u00a0", ["rum-dates-pie-pi_0", "rum-dates-pie-pi_1", "rum-dates-pie-pi_2", "rum-dates-pie-pi_3"]] [40448, "Introduction: Kidney Bean Flatbread. Kidney Bean Flatbread is known as Rajma Paratha in India. Kidney Beans is highly nutritious as it a great source of protein. Vegetarians eat this a lot to compensate for the protein from meat. Hence it is extremely healthy for growing kids.My daughter likes flatbread s so I thought of mixing Kidney Bean Puree along with wheat flour with an attempt to make it more nutritious. Its very simple and quick recipe. You could make extra and store the dough in refrigerator for later use. Please do try it and let me know how it went with your kid :-) Step 1: Ingredients. Boiled and Pureed Kidney Bean - 1 CupWheat Flour - 2 CupsSesame Oil - 2 tsp Carom Seed - 1 tsp ( Kidney Bean is very gassy so Carom Seed helps prevents gas) Salt - to taste Water - 2tbsp Step 2: Preparation Steps. Soak kidney beans in water over nightPressure cook for about 20mins or until its fully cooked.Puree it in a blender to a fine paste.Mix wheat flour, kidney bean puree, salt, oil. carom seeds and water and knead well until it forms a ball.Ensure you add water very little at a time and knead.Let the dough rest for atleast 30mins.Take a small ball of dough, dip it in flour and roll it to about 4 inches in diameter.Apply 1/2 tsp oilFold it so it forms a triangle.Roll it again with a rolling pin but this time to about 1/4 inch thickness and as round as possible.Heat a pan.Cook the flatbread on both sides and apply oil/butter generously on both sides.Cut it into slices and serve.I serve this with cheese and my daughter loves it.Enjoy!", ["kidney-bean-flatbread_0", "kidney-bean-flatbread_1", "kidney-bean-flatbread_2"]] [40449, "Introduction: Mc Donalds Soupe or Dessert Cup. Hello everybodyI am a student at Howest University College West-Flanders and for te course creativity, we had to make something special of corrugated cardboard.Give a bock a new function.Well, in holland we like soupe, a lot of soupe so every time when I go to the Mc Donalds I was wondering why they didn't serve any soupe.So for this project I made a soupe/Ice-cream cup that isolates the heat or cold. So you can enjoy it for a longer time without even burning or freezing your hands.I hope you will enjoy because I enjoyed it to.Cyriel van der Meer (second year Industrial Product Design) Step 1: What Do You Need. What do you need:- Mc Donalds burgerbox- Plastic cup of Tesco Coleslaw (or another plastic cup that fits in the burgerbox)- toilet paper ( isolator = keep the cold inside or when you are drinking soupe the warmed inside)- plastic spoon- Ice-cream for in the Mc Donalds cup- a snife- a lat-a pen Step 2: Where to Cut. The Mc. Donalds cup is on top 120 at 110mm The Tesco Coleslaw cup is 90 at 90mm (make sure you have an edge where the cup can lay on)So what you need to do is to get the distances symmetric, so you do:120 - 90 = 3030/2 = 15mm form the edge of the Mc Donalds cup to the edge of the Coleslaw cup. (width)110 - 90 = 2020/2 = 10mm from the edge of the McDonalds cup to the edge of the Coleslaw cup. (length)See picture for more information (you see the line of the measurement).Than when you have you measurement, you can cut it out with a snife.See also in the pictures that the plastic cup fits perfectly after cutting. Step 3: Put the Isolation in It. What you have to do for the getting your isolation is to put toilet paper in the Mc Donalds box. That is the cheapest way to do and a very good result.After that put some Icecream in itorsome soupeso you can enjoy your drink/ice for a very long time.Thanks for watching.", ["mc-donalds-soupe-or-dessert-cup_0", "mc-donalds-soupe-or-dessert-cup_1", "mc-donalds-soupe-or-dessert-cup_2", "mc-donalds-soupe-or-dessert-cup_3"]] [40450, "Introduction: Marshmallow Meringue . Hello everybody!In this intructable we will explain how to make our own recipe: the Marshmallow Chickpea Meringue.Have fun!Meike and EliseWhat you will need:powdered sugarchickpeas watermarshmallows chocolatebatter spraya mixeroven Step 1: Step 1: the Meringue Mixture. For the mixture for the meringue part of this recipe you need the chickpea water and the powdered sugar. First sieve and separate the chickpeas from the water. Pour the water in the mixer and slowly add the powdered sugar while mixing. you can decide for yourself how sweet you would like the mixture to be. Stop mixing when the mixture is very light and airy and when the mixture is sweet enough. Step 2: Step 2: Meringues. Divide the mixture over the baking sheet with the batter spray. Put them in the oven for 60 min on a 100 degrees in a preheated oven. ? Step 3: Step 3: Marshmallows. When you take the meringues out of the break the bottom part away so you have a kind of bowl. If they turned out right there should be an air space in the middle. Cut your marshmallow and place them in the merengue bowl.? Step 4: Step 4: Chocolate. Melt your milk, dark or white chocolate in a pan and pour them over your Marshmallow Meringues. (this part is optional!)Bon Appetit!", ["marshmallow-meringue_0", "marshmallow-meringue_1", "marshmallow-meringue_2", "marshmallow-meringue_3", "marshmallow-meringue_4"]] [40451, "Introduction: Habanero Guacamole. \n In this small, and i mean small isntructable, i will try to teach you how i make this lovely and hot True MEXICAN Guacamole.\nIngredients for 2-3 people eating tacos or any other thing are as follow:\nSoy Sauce 1 Spoon\nOnion, 1/2 1/4 or 1/3 depending on tomato size.\nTomato 1 complete.\nComplete avocado or 1 1/2 if you want,\n4 lemons.\nSalt about 1/4 1/3 of of spoon or to taste.\n1 habanero or 2 if you want more burnt mouth feeling.\nRemember the tomato be ripe, a live red, no yellow green spots, feel a bit hard and not to tender.\nThe onion must be a pearly white\nFor the best taste the lemons must show a strong green with a bit of yellow about a 1/4 of it for more taste and juice on the inside.\nthe Avocado you can get a black one with green spots (not mature enogugh) just get it on a newspaper (roll it inside) to make it ripe.\nand the habanero.\nthe best size for this small is the about an inche and a half and must be a shiny orange goingg to red like a grapefruit sort of to be real tasty and fiery.\nOk, now \t\tsqueeze the lemons onto a\\the bowl\n\t\tchop the habanero really small, and depending on how hot you may want it add or remove the seeds, and toss it in the lemon juice, this will make the lemon get the taste and work as an infusion\n\t\tchop the onion really small also, this will help to taste the onion and not having 1 cm or 1 inch onion bites which will ruin the flavor, also toss it on the lemon with the habanero and mix it by shaking the bowl a nit, dont use a spoon, using a spoon will \"torear\" bull the habanero making it hotter and with less taste, the lemon will also \"cook\" the onion and habanero making them tender and tastier\n\t\tleave them for 5-15 min depending on your hurry, after this time add a tablespoon (i dont know if its, this one, the spoon you use for soup)\n\t\tchop your tomato\u00a0on a nice size we dont want it to be too small nor too big, keep it at around 1cm which i believe its the size i normally do and add it up, along with around 1 teaspoon of salt or i believe 1 quart of a tablespoon or a bit more depending on taste.\n\t\tthe avocado cut in half, with a karate chop using a knife take out the bone, and you may smash it on another bowl or not, since i dont like washing the dishes i did it on the same bowl.\n\t\tmix it up and you are done.\nFor a final tip, something i missed on the photos which i now notice.\nSlice up a complete onion and get it on a container with lid, squeeze lemons on it, shake and use in an hour or more, this is an awsome side dish for tacos ;)\n ", ["habanero-guacamole_0"]] [40452, "Introduction: Chocolate Chip Whoopie Pies. I've spent the majority of my life in New England and we claim the title of home of the whoopie pie (or gobs as they're known elsewhere). While their true origins may not be 100% clear, as a New Englander there are a few things I hold true when it comes to whoopie pies:1. Real whoopie pie filling is not frosting. If I want a mouthful of cake frosting, I'll eat a cake. 2. Real whoopie pie filling is made with marshmallow Fluff and vegetable shortening. It may sound a little gross to use shortening, but it creates the fluffiest filling. 3. Whoopie pie shells are not cake. They're cake-like, for sure, but they are not cake and trying to use boxed cake for shells will not work out the way you hope. I speak from experience :) Whoopie pie shell batter is a bit thicker and fluffier. Step 1: BoM. Shells3-3 1/2 cups cake flour1 1/2 cups sugar (you can add an extra 1/2 cup of sugar if you want a sweeter shell)1/2 cup butter1/2-3/4 cup vegetable shortening2 tsp baking soda2 tsp salt2 eggs2-3 tsp vanilla extract1 cup milk + 1 tbs vinegar (may look like it's curdling, it's fine...but maybe do this last)Mini chocolate chipsFilling3-4 cups of powdered sugar1-1 1/2 cups of vegetable shortening6-10 tbs milk1 small jar of marshmallow fluff4 tbs vanilla extractmini chocolate chips (optional)Additional extracts for different flavors can be added, maple, cocoa powder, etc. are great additions. Step 2: Filling. If you don't have a stand mixer, you can do make the filling at any point. You want the filling to mix for 20-30 minutes, or longer if you can, the goal is fluffiness. Add the fluff, shortening, vanilla extract, milk, powdered sugar, and flour to a bowl and mix for as long as you can. Stop and taste test every so often and make adjustments as needed. Step 3: Mix. Preheat oven to 350.Mix the dry ingredients in one bowl and the wet (not the milk + vinegar) in another, then slowly add the dry ingredients to the wet while mixing. Alternate adding dry ingredients and milk until everything is well combined. Stir in chocolate chips. Step 4: Bake. I used an ice cream scoop to scoop out smallish balls and placed the shells 2-3 inches apart. Cook them for about 10 minutes and then remove to a wire rack to cool.Try to resist the urge to leave the shells in the oven for a few more minutes. Step 5: Fill. When your shells are completely cool you can start layering them with filling and sandwich them together. For an added touch you can roll the whoopie pies in chocolate chips, nuts, etc. Step 6: Enjoy. Your whoopie pies will keep in the fridge for a few days or the freezer for a few weeks (I love \"frozen\" whoopie pies). You'll want to wrap each pie individually in plastic wrap for best results. ", ["chocolate-chip-whoopie-pies_0", "chocolate-chip-whoopie-pies_1", "chocolate-chip-whoopie-pies_2", "chocolate-chip-whoopie-pies_3", "chocolate-chip-whoopie-pies_4", "chocolate-chip-whoopie-pies_5", "chocolate-chip-whoopie-pies_6"]] [40453, "Introduction: Green Tomato Sauce. Every year I can't wait to make homemade sauce with the tomatoes from the garden.....and I hate waiting so For years I've been making green tomato sauce! Step 1: Green Tomatoes. 1. collect 15 to 20 green tomatoes.2. wash the tomatoes and remive the stems3. chop the tomatoes Step 2: Adding the Ingredients. 1. set out pot and sieve on stove. 2. chop one small onion and garlic3. chop green tomatoes 4. add everything to a pot with 2 cups of water. 5. add seasoning to taste.... I add Basel, oregano, salt, pepper, sugar and Italian seasoning.6. simmer in pot for 5 to 10 minutes. Step 3: Tomato Paste. 1. Add 2 cans of tomatoe paste.2. mix until tomato paste is blended in.3. bring mixture to a boil. Step 4: Sieve. 1. boiled tomatoes for 10 to 15 minutes and remove from heat.2. Set the sieve over the pot3. scoop tomatoes into several and press until no more juice runs out. 4. empty sieve and repeat until pot of tomatoes are gone. 5. cover and let simmmer Step 5: Sauce!. At this point I add homemade meatballs and let the sauce simmer the rest of the afternoon! Easy and delicious! ", ["green-tomato-sauce_0", "green-tomato-sauce_1", "green-tomato-sauce_2", "green-tomato-sauce_3", "green-tomato-sauce_4", "green-tomato-sauce_5"]] [40454, "Introduction: Gluten Free Apple Cheese Cake. I love fall because I love apples and certain other things that go with apples like cinnamon and caramel. Recently I came across several recipes that were variations on a theme. The theme was apples and cheese cake. One of these recipes can be found here: http://deliciouslysprinkled.com/cinnamon-apple-cheesecake-bars/. Since I am gluten free and I don\u2019t want to feel obligated to eat a whole 9\u201dx13\u201d pan of this wonderful stuff, I have made several different changes to this recipe and it turned out great. Here is how I made Gluten Free Apple Cheese Cake. Step 1: . Ingredients:1 cup gluten free flour(use your favorite, I used Namaste Perfect Flour Blend, or you can use regular flour if you want)\u00bc cup chopped nuts (I used pecans)\u00bc cup softened butter\u00bc cup brown sugar \u2013 packed8 oz softened cream cheese1 lg egg room temperature\u00bc cup white sugar\u00bd tsp vanilla 2 apples\u00bd tsp cinnamon powder\u00bc tsp apple pie spice \u00bd cup GF flour (same as above)\u00bd cup quick oats\u00bc cup brown sugar \u2013 packed Ingredients:1 cup gluten free\u00bc cup butterNonstick cooking sprayButtermilk syrup or caramel syrup Step 2: . Supplies:BowlsMeasuring cupsMeasuring spoonsHand mixer8\u201dx8\u201d baking pan/dishChef\u2019s knifeApple peeler Pastry blender (or use 2 forks)Rubber scraper Step 3: . Preheat your oven to 350\u00b0F. In a bowl put the 1 cup flour, Step 4: . chopped nuts, Step 5: . brown sugar Step 6: . and butter. Step 7: . Use the pastry blender (or 2 forks) and mix them all together until it looks like a meal. Step 8: . Spray the baking dish and dump the nut mixture into the dish. Use very clean hand to pat the mixture down in the bottom of the pan. Place in the preheated oven and bake for 15 minutes. Step 9: . While the crust is baking, put the cream cheese into a bowl, beat it with the hand mixer until smooth. Step 10: . Add the egg and beat it in until smooth. Step 11: . Add the sugar and the vanilla Step 12: . and beat it until smooth. Use the rubber scraper to scrape down the sides and make sure everything is well blended. Set aside. Step 13: . In a bowl mix the \u00bd cup of flour, Step 14: . brown sugar, Step 15: . quick oats and butter using the pastry blender, Step 16: . until it looks a lot like the first flour mixture. Set aside. Step 17: . Peel, core and cut the apples into small pieces and place in a bowl. Step 18: . Add the cinnamon and pie spice to the apple and mix so that each piece of apple is covered with spice. Set aside. Step 19: . Once the crust is out of the oven and cooled a little, use the rubber scraper to put the cream cheese mixture on the still warm crust, smooth it out. Step 20: . Spread the apples on top of the cream cheese mixture. Step 21: . Sprinkle the last flour mixture on top of the apples. Place it all back in the oven for 30 minutes. Step 22: . This is buttermilk syrup, you can find the recipe here: http://allrecipes.com/Recipe/Buttermilk-Syrup/. I keep this in my refrigerator, so that I can dip apple slices in it. Step 23: . When I pulled the apple cheesecake out of the oven, Step 24: . I poured some of the syrup on top. The syrup soaked in adding a wonderful almost caramel flavor to it, or you can use caramel syrup over the top, or leave it plain. Have the Apple cheese cake sit on a cooling rack until it is cold. Step 25: . Cut and serve then...Enjoy!", ["gluten-free-apple-cheese-cake_0", "gluten-free-apple-cheese-cake_1", "gluten-free-apple-cheese-cake_2", "gluten-free-apple-cheese-cake_3", "gluten-free-apple-cheese-cake_4", "gluten-free-apple-cheese-cake_5", "gluten-free-apple-cheese-cake_6", "gluten-free-apple-cheese-cake_7", "gluten-free-apple-cheese-cake_8", "gluten-free-apple-cheese-cake_9", "gluten-free-apple-cheese-cake_10", "gluten-free-apple-cheese-cake_11", "gluten-free-apple-cheese-cake_12", "gluten-free-apple-cheese-cake_13", "gluten-free-apple-cheese-cake_14", "gluten-free-apple-cheese-cake_15", "gluten-free-apple-cheese-cake_16", "gluten-free-apple-cheese-cake_17", "gluten-free-apple-cheese-cake_18", "gluten-free-apple-cheese-cake_19", "gluten-free-apple-cheese-cake_20", "gluten-free-apple-cheese-cake_21", "gluten-free-apple-cheese-cake_22", "gluten-free-apple-cheese-cake_23", "gluten-free-apple-cheese-cake_24", "gluten-free-apple-cheese-cake_25"]] [40455, "Introduction: French Lemonade. ''French Lemonade'' is a healthy , and easy to make energy drink.To make it , you only need four ingredients.so lets get started and make some lemonade! Step 1: . Step 2: Gather Your Ingredients. To make French Lemonade , you only need four easy ingredients. You will need- honey water a lemon Perrier water Step 3: Mix It!. Now you will mix about 4 tablespoons of honey and about 3/4 cups of water in any container. Then, you will shake it together so until It looks like the picture shown above. Step 4: Lemons!. Now, its time to pour the mixture into a drinking glass. Then , squeeze as much lemon juice as you can into your half finished glass of French Lemonade. Step 5: Perrier!. Last but not least, we add the Perrier water into the glass until it will overflow. ENJOY! Step 6: . Step 7: . ", ["french-lemonade_0", "french-lemonade_2", "french-lemonade_3", "french-lemonade_4", "french-lemonade_5"]] [40456, "Introduction: How to Cook Cumin Rice (jeera Rice). INGREDIENTS 1 cup Long Grain Basmati Rice 3 cups Water SaltTempering Cumin Seeds- 2 Tablespoons Half cup Green Peas 4 tablespoons Pure DesiGhee or Clarified ButterGarnishing Green Chillies (optional) Cilantro Curry Leaves 1. STEP 1- COOKING THE RICE Take 1 cup of long grain basmati Rice to that add 3 cups of water and Add salt as desired. Rice will be cooked in around 25-30 minutes. Keep Aside, make sure not to add more than 3 cups water otherwise the Rice will be soft in consistency. Even if the rice is\u00a0 slightly hard/uncooked that is perfectly fine at this stage because it will be tempered at a later stage 2. STEP 2 Tempering also known as Tadka/Tarka in Hindi - Add 4 Tablespoons Desi Ghee/ Clarified Butter and heat in a Wok/ large pan. To that add Jeera(Cumin Seeds) and Curry Leaves Scientific name: Murraya koenigii, then add the Green peas Fry for about 2 minutes then add the Rice and Stir Fry for about 2 minutes. Tip- avoid a PURE\u00a0 STAINLESS STEEL pan 3. Garnish Garnish with Coriander leaves/cilantro and/or Green Chillies. Bon Appetit!", ["how-to-cook-cumin-ricejeera-rice-and-pea-pulao_0"]] [40457, "Introduction: RECIPE | SPAGHETTI AGLIO E OLIO. In translation, this pasta is Garlic Oil Spaghetti. It's a quick simple and beloved Italian recipe. To forewarn you there is a spicy kick but you can simply remove the chili pepper flakes. There are very few ingredients making the sauce very light so don't expect a heavy sauce. The sauce is just a light coating of garlic oil. The beauty of this dish is how the garlic infuses the olive oil with a hint of spice from the red pepper flakes. I'm using parsley but if you don't like parsley, you can't swap it out for fresh basil or thyme. The trick to making this dish successful is under boiling the pasta. So if the package calls for 9 minutes, subtract a couple of minutes as you will be cooking this pasta in the sauce too.In this recipe, I'm using organic Extra Virgin Olive Oil by Terra Delyssa and Delverde Spaghetti Pasta. Both of which are quality ingredients that I use time and time again. Delverde Pasta is made in Italy and one of their missions is: \"To produce the best pure pasta from the purest water. This is the mission that we here at Delverde have pursued since the very beginning, in a setting that is close to nature and respectful of its values\". Some of their packaging is also biodegradable but not all. Another great brand of Italian pasta I recommend is DeCecco as their boxes are recyclable. You can source Terra Delyssa Olive Oil from Costco and Delverde at most major Canadian Retailers. Also if you're looking for a Eco-friendly cutting board, I'm using one by Architec. Their cutting board (see picture below) is \"Made of recycled food-grade plastic and premium flax husk blend, the Architec Poly-Flax Cutting board offers you a durable kitchen essential, and adds colour to your kitchen\". My husband purchased it at Bed, Bath and Beyond. Anyway I hope you guys enjoy this pasta recipe! It's one of my go to dishes when I'm craving a pasta but don't want to invest the time to make a heavy sauce. Enjoy! Step 1: INGREDIENTS. SERVES 3-4 | PREP TIME 5-7 MINS | COOK TIME 10 MINS1 pack of spaghetti (450 GRAMS) 1 small handful of flat Italian parsley chopped 1/2 tsp of red chili pepper flakes 6-8 garlic cloves thinly sliced 1/3 cup of extra virgin olive oil1/2 cup of reserved hot pasta watersalt to taste Step 2: INSTRUCTIONS. Boil your spaghetti in large pot filled with salted hot water. To know how long you should boil it for: take the instructed cooking time and subtract 2 minutes. For instance, if the cooking time on the package says \"9 minutes\" subtract 2 minutes from that and you should only boil your pasta for 7 minutes total. Reserve 1/2 cup of hot pasta water. Meanwhile in a large skillet set on medium heat, add your olive oil right away along with sliced garlic. We want to slowly infuse the oil with the garlic. Sweat the garlic until egdes become slightly brown.Add in chili flakes (optional) and then add in parsley or herb of your choice. Once pasta is cooked and strained, pour pasta into the skillet. Pour in the hot pasta water and mix well until every noodle is coated in oil. Season with salt to taste. Serve immediately and garnish with some more chopped herbs. Enjoy!", ["recipe-spaghetti-aglio-e-olio_0", "recipe-spaghetti-aglio-e-olio_1", "recipe-spaghetti-aglio-e-olio_2"]] [40458, "Introduction: Grilled Ham and Potato. Grilled Ham and Potato\nUsing outdoor grill is very fun and with very little fat, you can make\u00a0everything, and it always tastes delicious . The packets themselves are so easy to put together, and the flavor of the end product really is tasty.\nIngredients:\n\t8 medium potatoes, peeled, cut into 1/2-inch cubes (about 6-1/2 cups)\n\t2 1/2 cups cubed leftover ham\n\t1 medium onion, chopped\n\t1 medium green bell pepper, chopped\n\t4 teaspoons chopped fresh thyme\n\t3 tablespoons olive oil\n\t1-1/2 teaspoons ground black pepper\n\t2 cups shredded sharp Cheddar cheese\n\t1 medium tomato, seeded, chopped\n\tCooking sprayDirections:\n\tPreheat outdoor grill. Spray two 18\u00d724-inches pieces of foil with cooking spray. Place half of potatoes, onions and bell peppers in center of each piece of foil. Drizzle each with half of the oil; sprinkle each with half of the black pepper. Toss to coat. Fold foil in half lengthwise. Double fold the 2 opposite sides to make 2 pouches. Fold foil at top of pouches to seal, leaving room for air to circulate inside pouches. Grill 20 minutes, or until potatoes are tender.\n\tRemove from grill. Carefully open tops of pouches. Add half of ham and chopped thyme to each pouch; mix lightly. Reseal pouches. Grill for an additional 10 minutes. Remove pouches from grill; carefully open tops of pouches. Sprinkle each pouch evenly with half of the cheese and tomatoes. Place unsealed pouches on grill and close lid of grill. Grill 5 minutes, or until cheese is melted, and grilled ham and potato is redy to serve.", ["grilled-ham-and-potato_0"]] [40459, "Introduction: Easy M&m's Chocolate Cookies. This is an easy recipe I have changed to make tasty m&m cookies. Original recipe\u00a0http://www.bbcgoodfood.com/recipes/1580654/millies-cookies-recipe Step 1: Ingredients. \n First preheat your oven to 180\u00b0C, gas mark 4.You will need: 125g butter, softened 100g light brown soft sugar 125g caster sugar 1 egg, lightly beaten 1 tsp vanilla extract 225g self-raising flour 100g m&m's Step 2: Mixing Sugars. Cream the butter, brown and white sugars and then once creamed together, combine in the egg and vanilla extract. Step 3: Forming the Cookie Dough. Then sift in the flour and add the m&m's and mix together all the ingredients thoroughly by using your hands to knead into a cookie dough. Step 4: Roll Into Balls. Roll the cookie dough into a long thick evenly sized log and slice into 16 pieces and then roll them into balls. Step 5: Bake in the Oven. Evenly spread out the cookie dough balls onto about 3 baking trays, with greased baking paper. Bake for 8 minutes for soft cookies, so they are just setting or for 10 minutes and until golden for firmer cookies. They will spread out when cooking so space them out so you don't have one big cookie (but like thats a bad thing!) When cooked take them out of the oven and allow them to cool and set for 5 minutes on the trays then transfer them to a wire cooling rack to finish cooling. Enjoy your cookies!", ["easy-mms-chocolate-cookies_0", "easy-mms-chocolate-cookies_1", "easy-mms-chocolate-cookies_2", "easy-mms-chocolate-cookies_3", "easy-mms-chocolate-cookies_4", "easy-mms-chocolate-cookies_5"]] [40460, "Introduction: Wine and Cheese Cake. We made this cake for the owner's of a vineyard - it is a crate of wine, with a platter of fruit and cheese.\nThe cake itself is the crate - the slats of the crate were made from brown fondant, rolled with dark brown swirls to resemble woodgrain. It was rolled out, cut to fit the crate, and allowed to dry. At the same time, we rolled out a white fondant tag for the side of the crate, and dark brown joints for the corners. After the slats dry, apply them to the sides of the dirty-iced cake. It may be helpful to stick it in the fridge for a bit to help it set up.\nWe toasted coconut flakes and topped the cake with it to resemble packing material - we also stuck some on the sides so it looked like it was coming through the slats.\nThe wine bottle, grapes, corkscrew, cutting board, cheese, crackers, and olives were all hand-sculpted from fondant (we make our own fondant out of marshmallows, and color it with food gel coloring). For the two-colored objects (the cheese wheels and apples), we shaped the inside color, then wrapped a second color around the first.\nThis cake was relatively simple - it just takes time to sculpt all of the elements until you're happy with them. All of the lettering was hand done, and the recipients loved it!", ["wine-and-cheese-cake_0"]] [40461, "Introduction: Chilli Non Carne - Meat Free Chilli. Every January I try to stick to a weight loss detox to help reduce the damage inflicted upon my body during the Christmas festivities. This diet is very restrictive as you cannot have gluten, meat (except fish) dairy, anything too acidic, or worse of all, no alcohol. Well, in order to help me through the week making such restrictive meals I needed something I could make in a large batch, freeze and microwave when needed. I do love a good chilli and there's nothing in the rules against using a meat substitute, so the spicy cooking can begin! To bulk it out though I will be using plenty of beans, this reduces the requirement for meat substitute.. Step 1: Ingredients - Feel Free to Play About to Your Taste. Provides approximately 6 portions, one for now, one for each day during the week (or keep in the freezer until required). 2-3 onions depending on size (mine were small so I used 3) 2 cloves of garlic, crushed or finely chopped 2 carrots, finely diced 2 sticks of celery, finely diced 2 grilled red peppers, chopped (I used some from a jar for speed) cooking oil 1 teaspoons of hot chilli powder, or to taste 1 teaspoon cumin, ground 1\u00a0 teaspoon cinnamon A fresh chilli pepper if you like it hotter a tablespoon of tomato puree (paste) 400g Cannelini beans, canned 400g red kidney beans, canned 800g chopped tomatoes (two regular cans) 500g Quorn, or meat substitute Balsamic vinegar or Worcestershire sauce Fresh coriander Sat and pepper Step 2: Preparation and Chopping Stuff. We all know what proper planning prevents don't we? Get everything out ready to go. You'll need a large saucepan (or split everything equally between two if your pans are small). Get out a chopping board, knife, can opener, a sieve, stirring implement and your ingredients. Chop all the veggies up to a fairly fine dice, you may prefer yours chunkier, although the beans will add texture later. I like to empty my beans into a sieve and wash the canned sludge from them. Pop the saucepan on the hob and get the oil hot enough to begin frying the veggies. Step 3: Frying Stuff. Begin frying the onion in the oil for a few minutes, whilst stirring. Next add the carrot, celery, garlic and fresh chilli if you're using. Fry this until the vegetables start to soften slightly. Next add the spices and stir through the vegetables. Next add the peppers and tomato puree, stirring in to mix with the spicy mixture. Now de-glaze the pan with a couple of teaspoons of balsamic vinegar. Step 4: Simmering Stuff. Add the stock and tinned tomatoes, stir through to mix all the flavours. Now put in the beans, the saucepan might be quite full, so stir carefully. Put the meat substitute on the top of the mixture Bring the pot to a boil,, stir everything together, then reduce to gentle simmering Put the lid on and leave to simmer, stirring occasionally or at least half an hour You may want to put some rice on to cook, or prepare your accompaniments whilst this simmers. Step 5: Eating Stuff!. Just before serving I like to add some fresh coriander for the clean punch it adds. You should also taste it before seasoning with salt and pepper. I served this very simply with boiled brown rice as that's in keeping with my Detox diet, although you may fancy some grated cheese, a dollop of creme fresh, soured cream or guacamole on yours. Corn Taco's are still allowed on my diet, so's guacamole, if only I had some :-(\u00a0\u00a0\u00a0 Best get back into the kitchen and put that right before I have my next batch. This is a good basic Chilli recipe, you may want to tweak it to your own taste and what ingredients you like, it's very versatile.", ["chilli-non-carne-meat-free-chilli_0", "chilli-non-carne-meat-free-chilli_1", "chilli-non-carne-meat-free-chilli_2", "chilli-non-carne-meat-free-chilli_3", "chilli-non-carne-meat-free-chilli_4", "chilli-non-carne-meat-free-chilli_5"]] [40462, "Introduction: Traditional Chinese Dish - Kung Pao Chicken. IntroductionKung Pao Chicken is a traditional Chinese dish and famous for its richness and variety. This is a delicious dish with sweet and spicy taste. And it is easy to cook by yourself! Most of the ingredients could be bought from most grocery stores. Allergy InformationThe dish will use chicken and peanuts as the main ingredients. If you are allergic to peanuts, please replace peanuts with green pepper. Step 1: Main Ingredients. Boneless chicken thigh (180g),peanuts (20g), chili (4), ginger (5g), green onion (5g) (All the ingredients are available in any Asian supermarket) Step 2: Seasonings. Starch,sugar, vinegar, oil, soy sauce, cooking wine, salt, water (All of the seasonings are available in an Asian supermarket) Step 3: Make Sauce A. Starch in water (2 teaspoons), Water (1 teaspoon), Sugar (2 teaspoons), Vinegar (1 tablespoon), Soy sauce (1 tablespoon), Cooking wine (1 tablespoon), you could use white spirit instead.Oil (1/2 tablespoon), Salt (base on personal preference) Mix all together Step 4: Make Sauce B. Soybean sauce (1 small spoon), Cooking wine (1/2 small spoon), Starch (1/2 small spoon), Oil (1 small spoon) Mix all together Step 5: Prepare the Chicken Thigh. Clean and cut the chicken thigh into small cubes. Preserve them in sauce B for 20 minutes. Step 6: Cut the Ingredients Into Smaller Pieces. Cut the chili and green onion into small pieces Cut the ginger as small as possible Step 7: Pre-fry the Chicken Thigh. Put the pan on fire Add some oil in it when the pan is heated Put the preserved chicken thigh in pan and fry it until the color of chicken change into white. Put the fried chicken into a bowl. Step 8: Fry the Chili. Use the oil left in pan to fry the chili in soft fire. Step 9: Mix and Fry the Ingredients. Mix the cut ginger, green onion and the fried chicken cube in pan, fry them for 30 seconds. Step 10: Add Sauce a and Peanuts. Add sauce A into the ingredients Fry them until the sauce is almost evaporated. Turn off the fire. Add the peanuts, fry and mix the ingredients for a few seconds. Step 11: Serve It!. Congratulations! You have successfully cooked a traditional Chinese food! Please serve it with white or brown rice.", ["how-to-cook-a-chinese-dish-kung-pao-chicken_0", "how-to-cook-a-chinese-dish-kung-pao-chicken_1", "how-to-cook-a-chinese-dish-kung-pao-chicken_2", "how-to-cook-a-chinese-dish-kung-pao-chicken_3", "how-to-cook-a-chinese-dish-kung-pao-chicken_4", "how-to-cook-a-chinese-dish-kung-pao-chicken_5", "how-to-cook-a-chinese-dish-kung-pao-chicken_6", "how-to-cook-a-chinese-dish-kung-pao-chicken_7", "how-to-cook-a-chinese-dish-kung-pao-chicken_8", "how-to-cook-a-chinese-dish-kung-pao-chicken_9", "how-to-cook-a-chinese-dish-kung-pao-chicken_10", "how-to-cook-a-chinese-dish-kung-pao-chicken_11"]] [40463, "Introduction: Canning Smoked Alaska Salmon. Wild Caught Alaska Salmon is the best in the world. Up in Northern Alaska, we catch Ocean Chum, King Salmon, Arctic Char, Silver Salmon and Pink Salmon (which I don't can). I also travel to Southcentral Alaska to dipnet and fishwheel for King Salmon and Copper River Red Salmon, and the Kenai Sockeye run. My husband is from Southeast Alaska and he travels there to catch King Salmon and Silver Salmon as well. We smoke and can about 20 cases each year. Step 1: Get Salmon, and Fillet. Up in Alaska, you just have to work hard to get salmon. And most of the time it's free. We set a net, and get 10-20 per night. If you don't live in AK, or don't have access to free Salmon, you can purchase it as well. Purchase fillets, we leave the skin and pin bones in. Step 2: Chunk and Brine. Cut your fillets into 2\"-3\" chunks, from the tail upward. We rinse and pat dry, then put into brine.Brine Recipe:4C Brown Sugar1C Pickling Salt1/4C Garlic Powder2 TBS Dried Dill1 TBS PaprikaMix the ingredients well, put 4-5 chunks of Salmon in the brine, and generously coat them, place skin side down in a pan, and sprinkle with more brine mix. Repeat, with meat side down, until all your fish is brined, pour the rest of the brine on top, cover and refrigerate for 8 hours. (We skinned these salmon for this brine mix)In the last photo, basically, all we do is get a cooler or tote that fits in the fridge (we do 8-10 fish, or 16-20 fillets at a time, so our tub is a 5 gallon one), line it with a trash bag, put ice on the bottom of the tote/cooler, place the bag inside, sprinkle brine mix on the bottom, chunk the fish, generously coat it in the brine mix, and put it in the bag. Once finished with all the fish, we take out the air and tie the bag, put another bag of ice on top and close the cooler/tote. After 8-10 hours, follow the next step. Step 3: Rinse, Smoke, and Can. Once the brine is done, rinse the fish well, pat dry with paper towel and lay on racks, skin side down. I usually put a fan on the fish for about an hour or so, to dry until tacky. This creates a sticky barrier for the smoke to adhere to called a pellicle. Layer the fish on racks leaving about an inch or so between pieces, and smoke for 2-3 hours at temperatures between 120-140 degrees. We use both a Traeger, a Little Chief and a homemade smoker. All three work fairly the same. Use what you have. (If you want Smoked Salmon that you are not going to can, you can smoke for 4-5 hours starting at 120 for two hours, 140 for two hours and 170 for an hour. Vac seal and store in the freezer.)Once your fish is done, you can let it cool for a bit, while you sterilize your jars. Pack the fish skin side out as closely together as possible without breaking too much of the salmon up. Place new lids and close rings finger tight. **If you want to add to your jars, this is the time to do it! We add the following to about a case or two each:Per jar, add:2 TBS Homemade BBQ sauce, OR2 TBS Sriracha (or Frank's Red Hot, Or Tobasco) Sauce, OR2 TBS Homemade Teriyaki Sauce, OR3-4 Jalapeno slices Step 4: Pressure Cook. Place your jars in the pressure cooker in layers on a canning rack. We have two 24 quart pressure cookers that will do 14 pint size jars, or 21 half pint size jars at once. Add your jars to the pot, fill to line with boiling water, place lid on, without weight, and bring to a boil. Once boiling, turn the heat down and continue boiling until there is a steady flow of steam from the little pressure gauge. We let it steam for about 5-10 min to build pressure and remove the excess air, then add the weight at 10 pounds of pressure. Once the weighted gauge is on, set your timer for 90 min. As long as the pressure is constant, the weighted gauge will jiggle 4 times per minute. (I'm sure there are other instructions on how to can food properly, if all else fails, read the instruction booklet that comes with your pressure canner!)We turn off the heat at 90 min, and allow the canner to cool for 10-20 min. then release the excess steam on the canner. We only do this with smoked salmon, not with moose or caribou, apparently it makes the meat tougher. Remove the cans onto a cooling rack wipe out your canner, and get ready for the next batch! Step 5: Store in Cool, Dark Place. Once your jars are cool enough to touch, all the lids should all have sealed. After a few hours of cooling, if you find a lid that has not sealed, either eat it immediately, or place in the refrigerator to eat within a week. All the other jars will are shelf-stable for 1-3 years. (Although our 20 cases a year never last over 52 weeks!)Feel free to make yourself a canned salmon throne when finished, and take a photo, like this of my husband.The fish we can are as follows:King Salmon, Ocean Chum Salmon, Arctic Char, Sockeye Salmon, and Silver Salmon. All caught wild in Alaska each summer by ourselves. Enjoy!", ["canning-smoked-alaska-salmon_0", "canning-smoked-alaska-salmon_1", "canning-smoked-alaska-salmon_2", "canning-smoked-alaska-salmon_3", "canning-smoked-alaska-salmon_4", "canning-smoked-alaska-salmon_5"]] [40464, "Introduction: Chocolate Peanut Butter Filled. This is an amazing chocolate cookie with peanut butter filling in the center.\nYou'll need:\n1 1/2 cups all-purpose flour\n1/2 cup unsweetened cocoa powder\n1/2 teaspoon baking soda\n1/2 cup white sugar\n1/2 cup packed brown sugar\n1/2 cup butter, softened\n1/4 cup peanut butter\n1 teaspoon vanilla extract\n1 egg\n3/4 cup confectioners' sugar\n3/4 cup peanut butter\nCookie dough:\nWhisk flour, cocoa powder and baking soda in a bowl.\nIn a large bowl, beat white and brown sugar, butter and 1/4 cup peanut butter, until light and fluffy.\u00a0Add the vanilla and egg in to the wet ingredients and beat.\nStir in flour mixture until well blended and set aside.\nFilling:\nIn a separate bowl, combine the confectioners' sugar and 3/4 cup peanut butter and blend well.\nRoll the filling into 1 inch balls. For each cookie, flour your hands and shape about 1 TBSP of dough around 1 peanut butter ball, covering the peanut butter filling completely.\nPlace 2 inches apart on a baking sheet and using the bottom of a glass covered in sugar, flatten the cookie.\nBake at 375 degrees for 7-9 minutes.\nWhen cookies are done, they should be set and slightly cracked.\nEnjoy :)", ["chocolate-peanut-butter-filled_0"]] [40465, "Introduction: Peach Lemon Popsicles. Enjoy a summer's end treat, peach lemon popsicles! Step 1: Ingredients. INGREDIENTS: - 1 peach, roughly chopped - 3 tbsp of lemon juice - 1 cup of orange carbonated beverage (I used San Pellegrino's Blood Orange Soda.) - 1/2 cup of cranberry juice - 2 slices of lemon Step 2: Blend. 1. In a blender, pur\u00e9e chopped peach. 2. Add carbonated beverage and cranberry juice to peach, and blend. Add lemon juice, and blend once more. Step 3: Fill. 3. Fill popsicle molds about 3/4 of the way. Add sliced lemon to each popsicle. Fill molds with more juice. Step 4: Freeze & Enjoy!. 4. Place in freezer to freeze for about 4 hours or overnight. Enjoy as a summer's end treat!", ["peach-lemon-popsicles_0", "peach-lemon-popsicles_1", "peach-lemon-popsicles_2", "peach-lemon-popsicles_3", "peach-lemon-popsicles_4"]] [40466, "Introduction: Rice Pudding Premium. This is a dessert tastes delicious and it's prefered between a few desserts, at least in Mexico. Step 1: Ingredients. Five ingredient is what you will need to prepare your delicious Rice Pudding Premium:1 pound of medium grain rice1 can of 340 ml of evaporated milk(Carnation) 1 can of 340 ml seweetened condensed milk(La Lechera)2-3\" cinnamon stick 340 ml of whole milk Step 2: Beginning the Process. Take a pot like that one in the photo Step 3: Taking the Ingredients. Take 340 g. of rice like that one in the photo. Step 4: Main Process. Put the 340 g. of rice inside the pot and add 680 ml of water or equivalent to 2 cup than the yellow one and in that moment also add the 2-3\" cinnamon stick. About 12 minutes at high fire stove, you will have that consistence showed in the 2 last photo. Step 5: Adding the Last Ingredients. Once you observe the rice like that one in the previous step, add the 340 ml of whole milk, the can of evaporated milk, and the can of condensed milk and begin getting out the 2-3\" cinnamon stick . Remember that you should cook for about 20 minutes to half fire in stove. Step 6: Completing the Process. After 30 minutes that my stove was turning off., I could taste its delucious flavor and also packed it in containers of 2-pound for obtaining a total of 3-pound of delicious Rice Pudding Premium.", ["rice-pudding-premium_0", "rice-pudding-premium_1", "rice-pudding-premium_2", "rice-pudding-premium_3", "rice-pudding-premium_4", "rice-pudding-premium_5", "rice-pudding-premium_6"]] [40467, "Introduction: Pupusas Con Salsa Y Repollo. Pupusas is a central american food that originated in Honduras and El Salvador .HOPE YOU ENJOY ! Step 1: Gathering the Ingridients ! . For the Pupusas mix- 1 lb of flour - 2 tomatoes- 3 pts of room temperature water- 1/2 lb of meat ( Chicharron)- 1 lb of Parisian Cheese (white one)For side Salsa- 2 tomatoes -2 to 3 green jalapenos - 1/2 cup of onion - 2 tbs of consomate (spanish spice)- Step 2: . step one cut the meat into small pieces and cook the meat on a stove Step 3: . step two heat up the meat for 15 minutes and let it cool down Step 4: . blend the toasted meat in a blender Step 5: . after it is blended cut tomatoes , chili , union and mix it into the meat Step 6: . step 5 add cheese to the rest of the mix Step 7: Salsa Mix . get tomatoes , onions , jalape\u00f1os and boil them together Step 8: . after it is boiled let it cool down for 5 minutes Step 9: . after its cooled down blend it Step 10: . boil again and add nord chicken to your satisfactory Step 11: . step 10 add flower and water on separate bowls Step 12: . step 11grab a small chunk of the meat and cheese and put it in the middle of the flour Step 13: . cover the meat and cheese with the flour and shape the flour into a circle Step 14: . step 13cook on the stove for 5 minutes on each side ", ["pupusas-con-salsa-y-repollo_0", "pupusas-con-salsa-y-repollo_2", "pupusas-con-salsa-y-repollo_3", "pupusas-con-salsa-y-repollo_4", "pupusas-con-salsa-y-repollo_5", "pupusas-con-salsa-y-repollo_6", "pupusas-con-salsa-y-repollo_7", "pupusas-con-salsa-y-repollo_8", "pupusas-con-salsa-y-repollo_11", "pupusas-con-salsa-y-repollo_12", "pupusas-con-salsa-y-repollo_13", "pupusas-con-salsa-y-repollo_14"]] [40468, "Introduction: Sweet Chilli Jam. This is a very versatile recipe that you will always want on hand in the fridge or cupboard.\nIt's a recipe that i came across on another site that I found to be a little bit too sweet and nowhere near spicy enough so I've adapted it to my own tastes and hopefully other peoples as well as I intend on sending a few jars out as christmas presents this year. Step 1: Ingredients. You will need:2 large red peppers (add more pepper and less chilli for a milder jam)10 red chillis (add more chillies for a hotter jam, I used 12)a couple of handfuls of cherry tomatoes (alternativley a can of cherry tomatoes)1 medium sized garlic bulb1 finger length piece of fresh ginger750 grammes of golden caster sugar250 ml red wine vinegar6 chipotle halves (recipe below if you want to make your own)Home made chipotles here: https://www.instructables.com/id/British-bred-chipotles-smoked-dried-chillies/ Step 2: Tools. A heavy bottomed pan ( a wide one works better and reduces cooking time)BlenderKitchen scalesWooden spoonChopping boardKitchen knife Step 3: Wash and Chop. Wash and deseed your peppers then roughly chop them, don't worry about chopping into small pieces it's just so they fit in the blender. Step 4: Washing. Wash your chillies and tomatoes, mine are both home grown but store bought will work just as well.\nIf you want a milder jam deseed your chillies here, I leave mine in for heat and texture. Step 5: Peel. peel your ginger and garlic and roughly chop the ginger. Step 6: Blend. Put tomatoes,peppers and chillies into the blender and blend until finely chopped, add most of this mixture to your pan but keep a little bit in the blender to make the next step easier. Step 7: Still Blending. Add the ginger, garlic and chipotles to the remaining mixture in the blender and blend untill finely chopped, then add to the pan of already blended tomatoes,peppers and chillies. Step 8: Final Ingredients. Finally add your sugar and red wine to the pan, turn on the heat and bring everything to a boil stirring continuously. Step 9: Scum. As the jam starts to boil skim off any of the foamy scum that rises to the surface. Turn down the heat and simmer for about an hour stirring occasionally. Step 10: Lava Boil. After about an hour you will notice the jam start to thicken and the bubbles get smaller so that it looks like bubbling lava, stir continually at this point as you don't want to over cook it and end up with treacle. As you are stirring you will know the jam is ready when the spoon starts to leave a trail and you can briefly see the bottom of the pan through it, using a cold metal spoon dip into the jam if it coats the back of the spoon nice and thinly the jam is ready and you can turn off the heat ( the jam will thicken quite a bit more as it cools). Step 11: After Cooling. Once the jam has cooled slightly (please be careful as it stays hot a long time) transfer carefully to a jug and fill sterilized jars and containers, store in dark place for upto 3 months and once opened transfer to a refridgerator. Step 12: Serving Suggestions. This jam is good with almost anything, here i have it poured over a baked camembert or try australian style poured over cream cheese and eaten with tortilla chips.\nI hope you enjoyed this instructable.", ["sweet-chilli-jam_0", "sweet-chilli-jam_1", "sweet-chilli-jam_2", "sweet-chilli-jam_3", "sweet-chilli-jam_4", "sweet-chilli-jam_5", "sweet-chilli-jam_6", "sweet-chilli-jam_7", "sweet-chilli-jam_8", "sweet-chilli-jam_9", "sweet-chilli-jam_10", "sweet-chilli-jam_11", "sweet-chilli-jam_12"]] [40469, "Introduction: [Collegiate Meals] No-Knead English Muffins. I have to admit, the most experience I've had with English muffins is in a McDonald's McMuffin. As such, these probably aren't the most authentic of English muffins (especially since I don't have any cornmeal here in res), but are merely an attempt to make a stove-top bread that will toast nicely and soak up the gooey goodness of a perfectly-cooked egg. The texture is holey, but softer and less chewy than the store-bought kind. Either way, they are super yummy!\nBeing a collegiate meal, these are no-knead, super easy, and make a small portion that's enough for just you and your roommates. Of course, you could scale up the recipe. Total prep/cooking time is probably about an hour with some washing and waiting time in between.\nOnward! Step 1: Ingredients and Tools. Edibles:\n~1 1/8 cup all-purpose flour\n1/3 cup milk (I used 2% here, but you can use anything. I bet buttermilk would add an awesome tangy-ness)\n1/3 cup water\n1 tbsp butter\n1/8 tsp instant yeast\n1/8 tsp salt\ncornmeal for dusting (optional. I didn't have any on hand) Non-edibles:\nspatula (one for working the dough, another for working the griddle)\nmeasuring cups\nrolling pin (I used a cylindrical glass)\nround cookie cutter (or try the lip of a cup or as\u00a0tayzzmom suggests - \u00a0a tuna can with the ends cut out)\nworking surface (I worked on a cutting board and some parchment because our counter is nasty)\nplastic container for rising (yogurt container works for me)\ngriddle (frying pan works too. just need lots of cooking space)\nmicrowaveable cup\nAs you can probably tell, being a student requires some craftiness. Just use whatever tools you have lying around. Step 2: Mix and Rest. Start this process the night before you want to eat the muffins.\nMeasure out 1 cup of flour by scooping and leveling out with a knife. Add it to your plastic container. I am usually a huge proponent for using a scale because it's much more accurate, but we'll make do here. To deal with this loss of accuracy, take out another 1/4 cup of flour and have it standing by.\nAdd the 1/8 tsp each of instant yeast and salt to the flour. Mix it briefly.\nMeasure out 1/3 cup each of milk and water and put it into a mug. Add the tbsp of butter to this. Pop it in the microwave for 15-30 seconds or until it's somewhere between lukewarm and warm.\u00a0 The butter will be just starting to melt. Mix in the butter and add all of the liquid to the flour mixture.\nMix with a spatula, spool, hand, or whatever. My dough was too wet at this point, so I added about 1/8 of a cup from the flour that was reserved earlier. Mix some more. The dough should be quite soft and somewhere between sticky and tacky. It will get less sticky as it rests, don't worry. The high ratio of liquid to flour is needed to ensure nice big holes in the final product.\nOnce the dough has come together, just scrape down the sides of the container and lid it up. You don't really have to worry about mixing too much or too little, Whenever you think it's thoroughly mixed, it's good.\nNow let it sit at room temperature (my room was 22.5 degrees C) for 12 hours or so. Step 3: Fold, Rest, Cut, Rest. The next morning, the dough will have doubled in size. Turn it out onto a (cornmeal) floured surface and fold to redistribute the nutrients for the yeasty beasties. You just enough flour to prevent sticking.\nTo fold (see video also):\n- grab one side of the dough, stretch it out and fold it over just past the midline\n- repeat for the opposite side\n- repeat for the other two sides\nTurn it seam side down, cover, and let rest for 10 minutes. I just covered it with a cereal bowl, but you could use plastic wrap or a tea towel too.\nAfter resting, the gluten will have relaxed a bit. You can now roll it out to about 1 cm or slightly over 3/8 inches in thickness.\nThen take your cookie cutter or cup and punch out rounds and transfer them to another floured surface.\nTake the leftover scraps, stick them together, roll out, and punch more rounds. If you used too much flour on your surface (not so much of an issue for corn meal), it might be hard to get the scraps to stick back together, so use only what you need. Also, if the dough is too elasticy, it may be necessary to let the dough rest a bit before rolling it out again.\nCover the dough circles with a sheet of plastic or a tea towel and let it rest for 30 minutes. During this time, clean up some of the mess you have made, brew a coffee, and heat up the griddle over medium heat. Step 4: Cook and Eat. After 30 minutes, the dough circles will have puffed up a little. Proceed to cooking!\nSprinkle some more cornmeal on the dough and arrange onto the hot griddle (medium heat). Use a flat spatula and try to avoid compressing the dough. We want to keep them nice and puffy!\nLeave at least an inch between each piece. If you do not have cornmeal like me, brush the surface of the griddle with a thin layer of oil to prevent sticking. (I tried butter at first, but it got too smoky. Maybe clarified butter would be better).\nCook on each side for about 8 minutes. It may take a bit longer if your dough was thicker than 1 cm when you cut it.\nIf eating immediately, let them rest until you can handle them without burning yourself (about 5 min). You can cut them in half, toast and butter them, make eggs Benedict, or whatever else suits your fancy :)\nIf you want to store them, let them cool all the way to room temperature and seal in an airtight container or bag. You can keep them at room temperature for a couple of days or cut and freeze them for later use. Toast them straight from frozen state.\nEnjoy!", ["collegiate-meals-no-knead-english-muffins_0", "collegiate-meals-no-knead-english-muffins_1", "collegiate-meals-no-knead-english-muffins_2", "collegiate-meals-no-knead-english-muffins_3", "collegiate-meals-no-knead-english-muffins_4"]] [40470, "Introduction: Banh Mi Meatloaf Sandwiches. I love a perfect Banh Mi sandwich! The combo of tender grilled meat, crunchy baguette, snappy fresh herbs and veggies toppped with a rich spicy mayo always hits the spot, and it is so much more exciting than your run of the mill cold-cut laden sub. I decided to come up with a make at home version that hit all the right notes, and would be easy to scale up for a party or BBQ. Meatballs are usually a choice on the Banh Mi menu, but seemed tricky on the grill....why not go for a meatloaf version? And yes, you can grill a meatloaf! Step 1: Combine Ingredients and Form Into a Long Flat Loaf on a Greased Sheet of Tinfoil.. In a large bowl, thoroughly combine1.5 lbs ground pork .5 lbs lean ground beef 1/2 cup panko or coarse bread crumbs 1 egg 1/3 cup minced green onion 1/3 cup minced cilantro (stems ok) 2 Tbsp minced garlic 2 Tbsp ketchup 2 Tbsp fish sauce 1 Tbsp Sriracha 1 Tbsp minced shallot salt and pepperPlace mixture on a piece of greased tinfoil on top of a cookie sheet. Form into a long, flat loaf, about 14 inches long by 5 or 6 inches wide. Step 2: Place Loaf Tinfoil Side Down on a Hot Grill. Cook for 5-10 Minutes Then Flip Loaf Directly Onto Grill by Picking Up Edges of the Tinfoil. Peel Off Tinfoil and Cook for an Additional 10-15 Minutes or Until Loaf Reaches 160 Degrees. . If you want to turn the loaf during grilling for more even cooking, use 2 spatulas. Step 3: Slice the Loaf, Assemble Sandwiches With the Traditional Toppings and Enjoy! . Topping suggestions:fresh cilantro thin sliced jalepenos shredded carrots and radish dressed with sweetened rice vinegar romaine lettuce lime mung bean sprouts mayo + sriracha or sweet chili sauce to tasteFor a party, either have guests assemble their sandwiches themselves on crunchy rolls, or make giant Banh Mi subs on baguettes, slice in to finger-food size sandwiches and arrange on a platter. ", ["bahn-mi-meatloaf-sandwiches_0", "bahn-mi-meatloaf-sandwiches_1", "bahn-mi-meatloaf-sandwiches_2", "bahn-mi-meatloaf-sandwiches_3"]] [40471, "Introduction: How to Make Ginger and Turmeric Tea . Turmeric and Ginger are my two favorite herbs to use for general health function and prevention of so many health problems. Turmeric\u2019s effects are greatly improved with ginger and black ground pepper as well as some fat, such as coconut oil (since some say it is fat soluble). The fat and pepper increases their bioavailability of the two herbs considerably when used together (I have read, up to 2000 times more bioavailability.)They are both great anti-inflammatory and anti-fungal/bacterial. Some of the benefits of each are below. Turmeric has even been shown to be more effective than 14 prescription drugs.Instructions for Turmeric and Ginger Tea:- Peel the Ginger or Turmeric root with spoon or peeler - Cut into small pieces, place in pot of water - Boil water, then simmer for 20 minutes - The first batch can be very peppery depending on the ratio of water to ginger that you use. You can also add cinnamon, mint, or honey for taste.If you are using ground powder Turmeric, then just add that to your cup, not in the pot. Then you add the black ground pepper or the coconut oil, or just eat a tablespoon of the coconut oil first (this has many benefits in itself). I continue adding water to the pot with ginger in it, until it becomes clear, getting the most from the root. This is usually about a week or so of a few cups a day.See Part One to learn the benefits of herbal tea and 15 powerful herbal teas and their benefits.Ginger root can be found in most supermarkets Ground Ginger Powder can be found here:Starwest Botanicals Ginger Root Powder Organic, 1-PoundTurmeric Root can be found in many health food markets or purchased here:Fresh Yellow Turmeric Root - 1lbTurmeric Powder can be found here:Starwest Botanicals Organic Turmeric Root Powder - 1 lbsSome of the Benefits of Ginger:Ginger can help to calm a nervous or upset stomach, has a calming effect, can help promote general healing while starving off disease, improve digestion by aiding in the breakdown of proteins and fats helping to prevents gas and food buildup, can help lower blood pressure, ease morning sickness, nausea and vomiting, help lower cholesterol, help with type 2 diabetics, reduce cancer risk, blood thinner that protects against stroke and blood clots, helps prevent and relieve cold and flu, can relieve severe joint and muscle pain, relieve menstrual pain, PMS and PMDD, reduce headaches, migraines, promote kidney health and more.Some of the Benefits of Turmeric:A common healing herb in both Traditional Chinese Medicine and Ayurvedic Medicine, studies have revealed over 600 potential preventive and therapeutic applications as well as 175 distinct beneficial physiological effects. Some of the benefits include help to relieve depression, reduce cholesterol, clogged arteries, fights autoimmune disease, helps prevent and overcome dementia and Alzheimer\u2019s, defeats insulin resistance melting away body fat, has anti-cancer properties, prevents pre-mature aging, prevents diabetes, can help regenerate the liver, boosts immunity, helps relieve cold and flu, is a powerful anti-oxidant and anti-inflammatory, treats Candida, and skin problems such as acne, eczema, psoriasis, dark circles, and much more.Turmeric Versus Medication and DrugsTurmeric also compares favorably to a variety of conventional medications including, Lipitor/Atorvastatin (cholesterol medication), Corticosteroids (steroid meds), Prozac/ Fluoxetine, Imipramine (antidepressants), Aspirin, anti-inflammatory drugs, oxaliplatin (chemo drug), Metformin (diabetes drug) (source - healthimpactnews.com/2013/science-confirms-turmeric-as-effective-as-14-drugs/)", []] [40472, "Introduction: Fruit Sundae. Please read everything before doing anything. What you will need:\nA bowl.\nA spoon.\nA knife.\nCutting board.\nIce cream.\nFruit.\nSprinkles.\nChocolate syrup.\nAnd any additional topping(s) you want. You can use whatever fruit and/or ice cream you want for your Fruit Sundae. I used strawberries, a peach, and a banana as my fruits and Turkey Hill's Mint Chocolate Chip (my personal favorite) and Homestyle Vanilla. You can use any amount as well. Depending on how big your fruit is and how much will determine your proportions. I had small strawberries so I used 5, a peach a little bigger than a tennis ball so I used half (ate the other half), and the entire banana. I had two small scoops of each type of ice cream. Step 1: Cut Your Fruit. I will gives steps according to my choices. Please read everything before doing anything. Banana:\nPeal and place in the bowl. Peach:\nCut your peach in half. Choose which ever half you want and keep cutting in halves until the slices are the thickness you want. Then, you cut the slices into smaller pieces like in the picture. Strawberries:\nCut off the top. You can choose to cut your berries however you like. I cut them like a deck of cards. With the top of the strawberry facing you, start cutting thin slices from one side to the other. Not sure if you can tell in the picture. *please do not put any other fruit but the banana in the bowl. Once you are done cutting your fruit, place it on a plate or to the side of the cutting board out of the way. Step 2: Scoop the Ice Cream. With only the banana in the bowl, scoop however many scoops of ice cream into it. Step 3: Finish It Off. Finally, take your cut-up fruit and put it on top of your ice cream. Add sprinkles, chocolate syrup, and any other toppings you desire to finish it off. Step 4: Eat Up!!. Eat up and enjoy!", ["fruit-sundae_0", "fruit-sundae_1", "fruit-sundae_3", "fruit-sundae_4"]] [40473, "Introduction: The Perfect Chocolate Cake. Often times, cakes are only appealing to the eye. The taste is usually too sweet and/or dry. I decided to develop my version of the perfect chocolate cake. The perfect cake is moist, has both dark and milk chocolate, with berries and whip cream. It not only tastes great the first day but is even more delicious the next day.\n Step 1: INGREDIENTS. FROSTING\n4 cup Heavy cream\n24oz Semisweet Chocolate\n2/3 cup Butter\n2 tablespoon Vanilla\nCAKE\n 2 1/4 cup Flour\n1 1/2 teaspoon Baking Soda\n1 teaspoon salt\n1 1/4 teaspoon Baking Powder\n4oz Bittersweet Chocolate\n3/4 cup Butter\n1 1/2 cup Sugar\n3 eggs\n1 teaspoon Vanilla\n3/4 cup Milk \nFILLINGS\nRaspberries \nFresh strawberries\n1-2 tablespoon Sugar\n2 cup Heavy cream whip\nVanilla and Powder sugar\n Step 2: CAKE. Preheat an oven to 350F. Butter three 9-inch cake pans. First mix all dry ingredients in medium bowl,flour, baking soda, salt and baking powder. Set aside.\nIn the top pan of double boiler of a heatproof bowl set over (not touching) simmering water in a pan, melt the chocolate stirring until smooth. Remove from the heat and let cool to room temperature.\nIn a large bowl, using an electric mixer set on medium speed, beat together the butter and sugar until light and fluffy, 3-5 minutes. Add the eggs, one at a time, beating well after each addition. Then add the cooled chocolate and the vanilla and mix until blended. Reduce the speed and add flour and milk in small alternate batches. \nDivide the batter evenly among the prepared pans. Tap them on a countertop to rid the batter of any air pockets. Bake until a toothpick inserted into the center of each cake comes out clean, 25-30 minutes. Transfer to racks and let cool int the pans for 15 minutes, then invert the cakes onto the racks and let cool in the pans for 15 minutes, then invert the cakes onto the racks to cool completely.\n Step 3: FROSTING. In a heavy saucepan over high heat, bring the cream to a boil. Remove from the heat and add the chocolate, butter and vanilla, stirring constantly until both the chocolate and butter are melted and the mixture is smooth. Place the pan in the refrigerator and stir every 15 minutes. \n Check every 5 minutes near this point for a spreadable consistency. (If the frosting becomes too thick, let stand at room temperature, stirring occasionally, until it softens to a spreadable consistency.) Step 4: FILLINGS. Pre chill bowl and hand whisk(if you don't have a mixer). In mixer, or with a chill whisk; whip the heavy cream until it becomes whip cream. Add 1-2 tablespoon of powder sugar or 1/2 teaspoon of vanilla to add a little flavor if you prefer. Put cut strawberries and 1 teaspoon of sugar in saucepan over low heat. Heat 3-5 minutes. If your using frozen raspberries, drain well and set aside.\n Step 5: LAYERING AND FROSTING CAKE. To frost the cake, place 1 cake layer, flat side up onto a cake plate. Spread the top with frosting and raspberries. Place second cake layer on top of first layer. Spread frosting on top. Add strawberries then whip cream. Place last cake layer on top of whip cream and quickly frost the whole cake with the rest of the frosting.\nRefrigerate the cake for at least an hour before enjoying. \n", ["the-perfect-chocolate-cake_0", "the-perfect-chocolate-cake_1", "the-perfect-chocolate-cake_2", "the-perfect-chocolate-cake_3", "the-perfect-chocolate-cake_4", "the-perfect-chocolate-cake_5"]] [40474, "Introduction: Measuring Alcohol Content With a Hydrometer. The first couple times you brew your own beer or wine, you're more concerned about the end product - delicious, delicious alcohol. The exact amount is only a secondary concern.As you start getting more and more into the hobby, knowing the percent alcohol can be useful. Both for knowing what to expect in your final product, but also for monitoring progress in the fermentation process.In this Instructable, I will go over how to use a hydrometer to take density measurements of your brew, and how to transform these density measurements into a more familiar percent alcohol.You will need:A Hydrometer Sterilizing Equipment Something to Measure Pipette or Baster to Take a Sample Step 1: Your Hydrometer. A hydrometer is a tool used for measuring density. Hydrometers used for brewing will tell you the specific gravity of a liquid - a ratio of the liquid's density to that of water. Something with a SG of less than 1 is less dense than water (and will float), and something with a SG of above 1 is more dense and will sink.The hydrometer is essentially a specially weighted bob - you place it in a liquid, and it will sink to a certain depth, which depends on the density of the liquid. My seeing how far it sinks, you can determine the liquid's density.Since alcohol has a different density than the sugar/water mixture you started with, you can calculate the percent alcohol by measuring the initial SG and the final SG. Step 2: Sanitizing. As with any homebrewing project, sanitation is critical. There's nothing worse than an infected brew.Before beginning, mix up some sanitizer. I personally use Easy Clean, and mix up a one gallon batch following the instructions on the back (one tbsp per gallon warm water). Easy Clean is a no-rinse sanitizer, meaning that it isn't necessary to rinse your equipment after cleaning them (which could potentially reintroduce bacteria).Sanitize all the equipment you'll be using - the hydrometer, the hydrometer tube, and whatever you'll be drawing your sample with. And of course, thoroughly wash your hands before continuing. Step 3: Measuring. First, place the freshly sanitized hydrometer in its tube. Using your sampler, draw off a small sample of your brew from the middle.Begin filling the hydrometer tube until the hydrometer begins to float freely, and then stop filling. If your equipment was properly sanitized, it is safe to return the excess liquid.Place the hydrometer on a flat, level surface, and gently spin the hydrometer back and forth to release any bubbles that may have formed on its surface. Ensure the hydrometer is floating freely, and is not touching the sides of the hydrometer tube.From eye-level, read the hydrometer's measurment from the bottom of the meniscus. The meniscus is the curved surface caused by surface tension - and can make a significant difference in your results if you are not consistent.Note down your reading, and the date the measurement was taken.From here, you can return the sample to the larger brew, assuming all the equipment was properly handled and sanitized. Step 4: Calculation. Now, it's time to turn the specific gravity readings into a useful number.For an approximate estimation, the magic number is 131.25. Your percent alcohol can be given by the formula:ABV(%) = (Initial Gravity - Final Gravity) * 131.25.So if your initial gravity was 1.108, and your final gravity was 1.041, your beer is approximately 8.79% alcohol by volume.Once again, this is only an approximation, and loses accuracy as the alcohol content goes up. For a more precise number, or if you're brewing something particularly strong, there exist a number of online calculators that can do the heavy lifting for you.Thanks for reading, brew and enjoy responsibly!", ["measuring-alcohol-content-with-a-hydrometer_0", "measuring-alcohol-content-with-a-hydrometer_1", "measuring-alcohol-content-with-a-hydrometer_2", "measuring-alcohol-content-with-a-hydrometer_3"]] [40475, "Introduction: Frijoles De La Olla. The pinto bean.\u00a0 It's speckled with dark brown spots.\u00a0 It's small and eaten raw is disgusting.\u00a0 This powerful legume is packed with nutrients and has been a Mexican staple forever.\u00a0 I remember going to the grocery store with my Momma and running straight to the bean bin.\u00a0 It's pretty much a huge barrel filled with thousands of beans.\u00a0 Hanging on the side is an attached shovel and produce bags.\u00a0 I would take the shovel and scoop beans and pour them back into the barrel.\u00a0 I like the tapping sounds it made...kind of like rain.\u00a0\nBeans are such an easy thing to make it's silly.\u00a0 It takes a little time but the end result is delicious. Step 1: Ingredients. - 4 cups of beans\n- two handfuls of salt\n- water\n- crock pot\n- about 3 - 4 hours of your time Step 2: Clean Them Beans!. Anytime you buy beans whether they are from a barrel or bagged, you must clean them.\u00a0 There are many little surprises when you buy them such as rocks and split rotted beans.\u00a0 This task could be tedious for a first timer but after you've been doing it for more than 20 years...it's a breeze.\u00a0\nGrab a collander.\u00a0 Grab some beans and pour some from one hand to the other.\u00a0 Inspect them.\u00a0 Any rocks? Any split rotted types?\u00a0 If you find some, discard.\u00a0 It's not yummy.\u00a0\nOnce you have four cups of beans in your collander, rinse the beans under cold water.\u00a0 Give it a minute or two and let the water drain.\u00a0 Give the collander a good shake to get rid of the excess water. Step 3: Drown Them Good, Wait Until They're Done.. Add the beans to your crock pot.\u00a0 Fill it to the top with water.\u00a0 Add two handfuls of salt.\u00a0 Cover with the lid and turn the crock pot up to high.\u00a0\nNext is the waiting game....for 3 to 4 hours.......watch a movie....run some errands....do whatever....\nI'd probably make some salsa and throw it in the fridge...but that's just me. Step 4: Calientitos, Sabrosisimo!. I don't know how to describe how it smells.\u00a0 It's a tad salty...it fills the air with hominess. The beans should lose their spots and are soft.\u00a0 Hard beans are not acceptable for consumption.\u00a0 Taste the broth.\u00a0 CAUTION:\u00a0 It will be HOT!\u00a0 Add salt if needed.\nServe the beans with the juice in a small bowl.\u00a0 It's good with flour or corn tortillas and a bit of cheese.\u00a0 Step 5: IMPORTANT: Storing. Let your beans come to room temperature before storing, otherwise they will spoil. :(\nYou can transfer them to a big bowl and cover with plastic wrap and put them in the fridge.\u00a0 OR, you can portion them out into servings in airtight containers.\u00a0 The beans will last for about a week.\u00a0 If you pop them in a freezer...they can last a month.\u00a0\nReusing:\u00a0 We always make these beans again as refried beans.\u00a0 Add a little bit of oil to a pan, let it heat up and add your beans.\u00a0 If you think they are dry, add a bit of milk for creaminess.\u00a0 Smash until smooth, top with cheese.\nHappy Eating!", ["frijoles-de-la-olla_0", "frijoles-de-la-olla_1", "frijoles-de-la-olla_2", "frijoles-de-la-olla_3", "frijoles-de-la-olla_4"]] [40476, "Introduction: Cucumber Limeade. Refreshing limeade with a hint of cucumber for a sensational and refreshing taste.http://www.savynaturalista.com/2013/08/28/cucumber-limeade/ \u00a0Cucumber Limeade Recipe:\u00a0Adapted From Lemonade\u00a0 3-4 huge cucumbers (about 4 heaping cups) 1 1/2 cups lime juice 2 cups sugar 1 cup water 16 cups of cold water ( about a gallon) Recipe Directions:\u00a0In a sauce pan on low to medium heat, dissolve 1.5 cup of water and 2 cups sugar to make simple syrup. In the food processor place cucumbers and lime juice and blend; once the syrup has cooled add the simple syrup to the food processor and blend until all the ingredients are mixed into a puree. Take a fine mesh strainer over a bowl and pour the puree in the strainer extracting the liquid. \u00a0Place the liquid into a pitcher add water and chill.Recipe Notes: \u00a0I had to work in batches since my food processor could not hold all of the cucumber and simple syrup. I of course go tired put it in a bowl and began to stir. If you do not have a fine mesh strainer I would encourage you to use a nut bag or anything that will get rid of all the pulp( I have used stocking, new of course\u00a0). I ran out of limes so I had to use lime juice. I used about 6 limes and \u00bd cup of lime juice. I should have used just the juice but fresh is always better. \u00a0", ["cucumber-limeade_0"]] [40477, "Introduction: Chicken and Bacon Carbonara - Gluten Free. Cheesy carbs! What more can I say! However if you have a gluten allergy or celiac disease, cheesy carbs can turn into a disaster for your belly really fast. Fortunately, Barilla makes some good gluten free pasta. Unfortunately, it is still hard to find a cheese sauce recipe that doesn't use flour as a thickening agent in the sauce. Carbonara sauce is a great and almost tastier alternative to traditional alfredo sauce. The main sauce ingredients include eggs, cheese, and milk. No gluten here but all the wonderful taste! Step 1: Ingredients and Tools. Ingredients4 slices of bacon2 chicken breasts1/2 box of gluten free spaghetti noodles2 whole eggs2 egg yolks1 cup shredded parmesan cheese1/4 cup milk or cream1 Tablespoon olive oil1/4 cup diced onion1 Tablespoon diced garlic1/4 cup diced red bell pepper1/2 cup sliced tomatoes1/4 cup pasta waterGround pepper to tasteServes 4ToolsLarge frying pan or wokCutting boardKnifePotMedium-large size mixing bowlStirring utensilColander or strainerWhiskBaking sheetAluminum foil Step 2: Chop Chop Chop. Prepare your veggiesSlice your 1/2 cup of tomatoes. Dice your 1/4 cup bell peppers.Place them on a greased foil covered baking sheet. Put the baking sheet in the oven on broil making sure to monitor them.Dice your 1/4 cup of onion and set aside.Prepare your meatCut your bacon into thin strips about 1/4 x 1/2\" and set aside.Cube your chicken breasts and set aside.After your tomatoes and red peppers have a nice roasted coating, remove them from the oven and set aside. Step 3: Start Cooking. Pan fry your bacon on medium heat until crispy. Using a slotted or mesh spoon, remove the cooked bacon and set aside leaving the bacon grease.Cook the garlic and onion in the remaining grease on low-medium heat.After the onion has begun to get a little caramelized add the cubed chicken to the pan and fry on medium-high heat until the chicken starts to brown on the outside. Turn heat to the lowest setting and return bacon to the pan.Remove tomatoes and peppers from the baking sheet and mix in with the chicken. Step 4: Start Noodles and Sauce. Fill a pot with water and 1 tablespoon of olive oil and bring to a boil on high heat. While waiting for water to boil, put your two whole eggs and two egg yolks in a mixing bowl and whisk together.Once water boils put your gluten free noodles in the pot and cook by following the package instructions. Strain noodles but reserve some of the pasta water.Slowly pour noodles into the egg mixture while stirring them together quickly. This is a very important step. You need to mix them together quickly to help prevent the egg mixture from becoming cooked scrambled eggs from the hot noodles. After the noodles and eggs have been mixed, stir in a 1/4 cup of the reserved pasta water. Step 5: Combine Pasta Mixture With Meat and Add Cheese. Quickly transfer the noodle mixture to the pan of chicken and stir together.Stir in 1/4 cup of milk and turn up the heat to medium-high.Stir in your shredded parmesan cheese.Continue to mix until the cheese begins to melt and the mixture become creamy. Step 6: Enjoy Your Delicious Meal!. You can still enjoy a delicious pasta meal without any gluten! Give it a try!", ["chicken-and-bacon-carbonara-gluten-free_0", "chicken-and-bacon-carbonara-gluten-free_1", "chicken-and-bacon-carbonara-gluten-free_2", "chicken-and-bacon-carbonara-gluten-free_3", "chicken-and-bacon-carbonara-gluten-free_4", "chicken-and-bacon-carbonara-gluten-free_5", "chicken-and-bacon-carbonara-gluten-free_6"]] [40478, "Introduction: The Cookie . Preheat the oven to 350 degress, but before you put the dough in the pizza sheet, you need to spray the pan with non stick cooking spray. Open the package of sugar cookies and spread it onto the pan, make sure you get the whole pan covered. Put the pizza sheet with the cookies on it into the oven for 16-20 minutes. Step 1: Fruit. While the cookie is baking, or while you're waiting for it to cool down, get the fruit out.You can use what ever fruits you want, but I used strawberries, kiwi, and blueberries. Cut the strawberries in halves or quarters, then peel the kiwi and cut them too. Step 2: Topping. gather the cream cheese, sugar, and vanilla extract to mix them all together. Stir all of them until they are fluffy Step 3: Put on the Topping. After the cookie has been taken out of the oven and cooled for at least 30 mintues, begin putting the cream cheese topping all over the cookie. Step 4: Start Putting the Fruit on the Cookie. Decorate the cookie with different fruits of your choice in what ever order you want. Step 5: Cool. cool the cookie in the fridge for at least an hour. Then eat!", ["the-cookie_0", "the-cookie_1", "the-cookie_2", "the-cookie_3", "the-cookie_4", "the-cookie_5"]] [40479, "Introduction: Chocolate French Macarons. I worked as a\u00a0p\u00e2tissier and a\u00a0saut\u00e9 chef for a while in a exclusive club and made many desserts but one of the most requested desserts were the\u00a0French Macarons that a senior\u00a0p\u00e2tissier taught me on how to make. \u00a0They do take a bit of skill and the first batch might not turn out how you expect, but practice makes perfect.Note: Some of the\u00a0measurements\u00a0are imperial standard and some of the measurements are in metric. \u00a0I have tried to convert them all to one system but it just does not work correctly when you are making them but I will try my best to simplify it for you. Step 1: The Ingredents. \n What you will need for the chocolate macarons:\u00a0 \t\t85g (3/4\u00a0cup roughly)\u00a0of Almond flour (you might be able to find at Wal-mart, or Meijer, but I know you will find it at a natural foods store such as Rainbow Blossom or even Trader Joe's)\n\t\t225g (2 cups roughly) Confectioners\u00a0sugar\n\t\t4 eggs - at room tempature <-- very important!\n\t\t50g (1/8th cup roughly) Caster\u00a0sugar\u00a0(can be made by running normal sugar through a food processor, it just makes the crystals very small, Do Not substitute\u00a0confectioners\u00a0sugar)\n\t\t3 tbsp of cocoa powder Step 2: Preperation and Mixing. \n Mixing the cookies must be done in a precise\u00a0order : \t\tMix together the almond flour,\u00a0the confectioners sugar, and cocoa powder\u00a0in a bowl.\n\t\tIn a\u00a0separate\u00a0mixing bowl place the egg whites and whip them untill it begins to foam.\n\t\tAdd in the caster\u00a0suger slowly.\n\t\tWhip the egg whites and caster sugar to\u00a0form\u00a0it into meringue.\n\t\tAfter the meringue is formed fold the almond flour mixture into the egg mixture carefully. \u00a0You want to keep as much air in the\u00a0meringue\u00a0as you can. Step 3: Piping & Baking. \n This is the step that will take the most amount of skill and timing. \u00a0\nYou have to either use parchment paper or a silpat mat, Wax paper will not work as a subistute. \u00a0\nYou are going to spoon your\u00a0macarons mixture into a piping bag with a 1/2\" tip. \u00a0When you are piping these onto a silpat/parchment paper you are going to want to bring the tip of the bag straight up and make a little clockwise twist to flatten the peak that will form. here is a video of the technique.\u00a0 You will want the dots to be about 2 cm across or about the size of a US nickle, and about 2\" apart. \u00a0(This is not my video, just one I found on\u00a0YouTube)\nAfter they have been piped onto the silpat/parchment paper, lift the tray up slightly and let it drop to bring any large bubbles that may have formed when piping. \u00a0You will want to let them sit for about 10-20 Minutes for a skin to form on the top of the dots, this way when you bake them they will have a round top to them and have a bubbly ring at the bottom.\nMidway\u00a0through\u00a0the skin formation you can heat you oven up to 300\u00baF (150\u00baC).\nYou will bake them for 12-15 minutes, you will know when they are done by the formation of a bubbly ring around the bottom of the\u00a0macarons. If you are baking in an electric over place them on the bottom or middle rack.\nAfter they have baked take them out and let them sit for about 5 minutes before removing them from the baking trays and transfer them to a wire cooling rack. \u00a0If you are using parchment paper, take a spray bottle with water and lightly mist the pan\u00a0underneath\u00a0the paper and the resulting steam will loosen them up for easy removal when the time comes.\n Step 4: The Filling. \n For the filling you can make a variety of fillings for the macarons: I am going to go with a basic chocolate ganache. \u00a0You can make the Ganache filling with the following ingedents:\n\t\t1/2 cup of heavy whipping cream\n\t\t4 oz\u00a0of your choice of chocolate either white, dark, or semi-sweet. It\u00a0has to be baking chocolate, chocolate chips will not work.\n\t\t1 tbsp of butter\nBring the cream to a boil and stir in the chocolate to melt it. \u00a0After all of the chocolate has melted then stir in the tbsp of butter while it is still hot, after that just place the ganache in the fridge to cool. \u00a0The more the ganache\u00a0cools\u00a0the thicker it becomes. When it has cooled scoop it into a piping bag and place a small amount of the ganache (about a teaspoon) onto one half of a macarons, now take a half the is about the same size and twist them together.\n Step 5: Other Ideas. \n Here are some other variations of macarons you can make. \t\tAlmond: Substitute the 3 tbsp of coco powder for 1/4 cup of the almond flour\n\t\tCoconut: Substitute 2 tbsp of unsweetened finely ground coconut\u00a0for tbsp of the\u00a0almond flour and add 1/2 tsp of rum\n\t\tPistachio: Substitute 1/2 cup of finely ground unsalted\u00a0pistachios\u00a0for 1/2 cup of\u00a0almond flour\n\t\tVanilla Bean: add 1/2 tsp of extract and 1/2 of a vanilla beans pulp\nFor the filling you can use jams or other sweeter fillings.\n ", ["chocolate-french-macarons_0", "chocolate-french-macarons_1", "chocolate-french-macarons_2", "chocolate-french-macarons_3", "chocolate-french-macarons_4"]] [40480, "Introduction: Rainbow Cupcakes. These Rainbow Cupcakes where made for my sisters birthday and for her\u00a0Favorite\u00a0Ipohne App \"Robot Unicorn Attack.\"\u00a0\nI have seen full Cakes from hackgadgets website made this way before and had some trouble deciding on the flavor of the cake. My\u00a0sister\u00a0is fond of chocolate icing which would look gross on such a pretty cake. She suggested that\u00a0cupcakes\u00a0were the way to go to allow more range of choices.\nYou will need everything you need for a normal white cupcakes with fluffy icing and some misc items.\n-Cake Mix and Icing Mix\n-Food Coloring\n-White cup cake holders\n-Some measuring cups\n-Rainbow\u00a0sugar\u00a0sprinklers\n-(optional) A small cookie scoop Step 1: Dividing the Mix. Make the cake mix based on the directions on the cake.\u00a0\nI divided the mix into six bowls using decreasinly small measuring cups.\nBased on the number of drops needed to color a full cake you will need to divide the drops by six for each bowl.\nCheaper white cupcake holders were\u00a0chosen\u00a0to allow the color to be easily seen through the paper. Step 2: Layering the Rainbow. With the help of my sister we plopped down the globs of color into the pans. This was made much easier using a small cookie scoop and not filling the scoop all the way. You have to be\u00a0consistent\u00a0with the amounts or the cupcake will be to large or you will run low on the mix. We order the colors based on the reminder ROYGBIV which goes red, orange, yellow ,green , blue, indigo, and\u00a0violet. It was close, but we managed to fill a full set of six pans. Step 3: Baking. We baked the cupcakes based on the boxes\u00a0instructions\u00a0and choose the longer cook time. We also checked how done the were by testing if they spring back to shape if\u00a0touched. When done they were left to cool before icing on a rack. Don't they look great? Step 4: Icing to Finish. We iced them with a great fluffy icing that is easy to make as boiling water and fat free. To finish them off we used rainbow\u00a0sugar\u00a0sprinklers! We even cut one open to show the wonderful layers that resulted. One cupcake was left without icing so my sister could add\u00a0chocolate\u00a0icing to it later. We even used her new Iphone to take pictures of everything! She loves the \"Robot Unicorn Attack\" on the phone!\nThey taste great and the food coloring \"does not\" stain your mouth.\nPerfect for any event needing a little color!", ["rainbow-cupcakes_0", "rainbow-cupcakes_1", "rainbow-cupcakes_2", "rainbow-cupcakes_3", "rainbow-cupcakes_4"]] [40481, "Introduction: Tandoori Broccoli(Baked Broccoli). -Tandoori broccoli is one of the spicy finger licking food . By Marinating florets with yoghurt and all spices makes it yummy with rich flavour and nice taste.-As we are using very little oil for baking it is healthy too.Ingredients:-20 broccoli florets-one cup thick yoghurt or( greek yoghurt)-Any cooking oil.-Grated cheeseSpices:- 1tbsp Red chilli powder- 1tbsp coriander powder- 1tbsp Tandoori masala- 1tsp Garam masala-salt-Turmeric Step 1: Preparing Thick Curd:. -If you dont have thick yoghurt you can prepare thick yoghurt by removing the whey.-Take normal yoghurt in muslin cloth and hang over for 30 minutes.-After 30 minutes you can see all whey is removed and you will get thick yoghurt Step 2: Boiling Florets:. -Take broccoli florets and add to warm water and just boil for 4 minutes.-strain the water from florets and cool them(1 cup thick yoghurt is enough for 20 florets) Step 3: Marinating:. -Now take thick yoghurt in bowl add grated cheese and all spices, turmeric,red chilli powder,coriander powder Step 4: Add Remaining Spices:. -Add garam masala,tandoori masala, salt and mix every thing. Step 5: Add Florets:. -Add florets and a tsp oil and mix everything so that florets are nicely blended with yoghurt and all spices.-Marinate for 1hr Step 6: Baking. -After 1 hr you can see florets absorb the yoghurt and thick texture is seen.-place the florets on the wire rack and bake at 200 degrees for 20 minutes.-when you see entire coating is absorbed by florets and light color change you can remove them.-serve with salad and lime juice. For extra spicy sprinkle chat masala powder.", ["tandoori-broccolibaked-broccoli_0", "tandoori-broccolibaked-broccoli_1", "tandoori-broccolibaked-broccoli_2", "tandoori-broccolibaked-broccoli_3", "tandoori-broccolibaked-broccoli_4", "tandoori-broccolibaked-broccoli_5", "tandoori-broccolibaked-broccoli_6"]] [40482, "Introduction: Candy Towers Built With a Molten-Sugar Hot-Glue Gun . While everyone else was making somewhat more traditional ginger bread houses, I used a molten-sugar hot-glue gun to make some impressively tall candy towers. The first tower was built from M&M's, and eventually the candy shell on the bottom piece fractured and dropped the whole tower. The second tower, built from strawberry and raspberry Pez, looked like something out of Dr. Seuss.The trigger assembly on the cheap hot-glue guns was a little too small for the sugar glue sticks, so I ripped the assembly out and just fed the sugar with with my thumb. If you have never used molten-sugar as a construction material, you really need to try. I honestly didn't expect to get much beyond 20 M&M's high, but as you can see I was approaching 3 feet. ", ["candy-towers-built-with-a-molten-sugar-hot-glue-gu_0"]] [40483, "Introduction: Slow Cooker Cheesy Beer Bread. It\u2019s the middle of summer in Australia and I've been spending most of my time trying to crawl into the fridge and feeding my mice frozen vegetables. The last thing I want to do is turn on my oven when the need to bake strikes. So I've decided to take my slow cooker for a whirl to bake some deliciously cheesy beer bread. Step 1: Equipment. Ingredients1 bottle of beer at room temperature1 cup (125g) grated cheddar cheese5 teaspoons baking powder2 2/3 cups plain flourNotesIf you have self-rising flour, use that instead of the plain flour and baking powder.I grated about 125g of cheese and it was just over a cup.I recommend using the sharpest cheddar you can find, especially if you\u2019re using a hoppy beer as the flavours complement each other really well. The flavour of the cheese is a bit muted once the bread is cooked so use sharper cheddar than you\u2019d normally pick.EquipmentImage 1Large BowlSpatulaCheese graterDry measuring teaspoonMeasuring cups (1 cup and 1/3 cup)Baking paperImage 2Bamboo skewer(s)Slow Cookercake tin (or just the sides from a spring form tin) \u2013 OptionalNot PicturedTimer (I used my phone alarm) Step 2: Preparation. Take your beer out of the fridge and allow it to come up to room temperature.Then line your slow cooker with baking paper. I used the sides from my spring-form cake tin to create a mold for my bread. However you can use whatever type of cake or loaf tin that will fit in your slow cooker; or if you want a more artisan style loaf then forgo a tin altogether. If you don\u2019t have any baking paper you could try oiling your pans / tins / slow cooker with some cooking spray. However I have never done this as I find clean up so much easier with baking paper. Step 3: Mix. In a large bowl combine your plain flour and baking powder (or if you\u2019re using self-rising flour then place it in a large mixing bowl). Stir in your grated cheese. Make a well in the middle then pour in your beer and mix well. It will take several minutes but you will end up with a large ball of sticky dough.Plop your dough into your slow cooker. I used my spatula and my hand to flatten my dough and push it to the sides of my cake tin. To prevent the dough from sticking to you when you touch it either dust your hands with flour or wet your hands a little bit. Step 4: Bake. The first time you bake in your slow cooker you\u2019ll need to keep a close eye on your loaf. It took 1 Hour and 45 minutes for mine to bake. However my beer was cold, our bread may be a different shape and our slow cookers are probably different so our cooking times probably differ.Set your slow cooker to its highest setting / quickest cooking time. Check on your bread after 1 hour and then every 30 minutes thereafter until it\u2019s ready. Your bread is ready when:the top is no longer sticky. It will have gained a touch of colour but will still be pale and softthe bread will come away a from the paper lining a littlethe bottom will be a lovely golden browna skewer inserted will come out fairly clean. It may come out slightly sticky due to all the melted cheese inside.If you would like a browned crunchy crust then stick your loaf under the broiler / grill for a few minutes. I left my loaf as it was as I liked that it looked like a wheel of cheese to match it delicious cheesy taste. Step 5: Enjoy. It\u2019s time to enjoy the fruit of your labour.While it is nice on its own or in a cheese platter, it\u2019s delicious with some caramelised onions and balsamic vinegar. Or make some roasted garlic & caramelised onion jam. Or use it to make some awesome bruchetta.perhaps you could add some bacon, semi dried tomatoes and onion to the bread and bake it in little metal pannacotta molds for savory muffins. mmmmmm", ["slow-cooker-cheesy-beer-bread_0", "slow-cooker-cheesy-beer-bread_1", "slow-cooker-cheesy-beer-bread_2", "slow-cooker-cheesy-beer-bread_3", "slow-cooker-cheesy-beer-bread_4", "slow-cooker-cheesy-beer-bread_5"]] [40484, "Introduction: How to Make Pudding- Chan. This is very simple cupcake decoration for beginners. (Like me) :p\n~~~~~GET the cupcake Recipe at Our page~~~ ^_^- www.instructables.com/member/twinrabbit Step 1: Getting Ready. 1. When the cupcake is cool enough, ready to decorate Step 2: Take the Cake Off. 2. Start from the bottom. Cut out the bottom of paper cup and peel it out. Step 3: Making the Shape. 3. Cutting the large bottom of the cupcake to form the pudding shape. Step 4: Details. 5. Use nutella or melted chocolate to create the. \"Caramel sauce\" look. Step 5: Finish . 6. Finish it with the Face! Use the icing pen to put in the faces. ^_^", ["how-to-make-pudding-chan_0", "how-to-make-pudding-chan_1", "how-to-make-pudding-chan_2", "how-to-make-pudding-chan_3", "how-to-make-pudding-chan_4", "how-to-make-pudding-chan_5"]] [40485, "Introduction: Peanut/Chocolate Protein Cakes. Despite being sugar free* and fat reduced, these are some incredibly tasty treats. Perfect substitute for cake, and great for after exercise. It has a nice spongy texture.I do want to note, that although these are undoubtedly healthier than normal cake, protein does not necessarily equal healthy. Although fat reduced, they still contain some fat from all the nuts (so at least the good kinds of fat!), but it doesn't mean you can eat as many of them as you like without consequence. Any kind of food, even the really healthy ones, should be enjoyed in moderate amounts. *Although the recipe doesn't call for sugar, it doesn't mean that its completely sugar free if you still use peanut butter or chocolate containing sugar. Read the ingredients list of your products if you want the cake to be completely sugar free.You'll need: (for app. 8 servings)1 generous spoonful peanut butter1 banana (preferably very yellow or unripe)1 egg (medium)A spoonful protein powder (app. 25g). I used vanilla flavour, but I guess you can also use cocoa or banana flavour.A splash of milk50g of hazelnuts (or other unsalted nuts)1 spoonful coconut flakes1 spoonful oat meal1 spoonful unsweetened cocoa powder1 teaspoon cinnamon If you want to increase the flavour of chocolate, add more cocoa powder. If you want to increase more peanut flavour, decrease the amount of cocoa powder, or leave it out. Optional:Coconut flakes or chopped nuts to sprinkle on toporDark chocolate (at least 70%) for coating. (100g)Why the dinosaur, you ask? Well its obvious, isn't it? T-rexes loves protein! I'm sure they love cake too, if they had a chance to have some. Step 1: Blend Those Nuts!. With a stick blender or chopper, blend your nuts as much as possible until you get a nice fine grain.If you like bits and pieces of nuts in your cake, take a few extra nuts and chop them with a knife, and add them in the batter once its ready. Step 2: Add the Rest of the Dry \u200bingredients . It might be easier if you add coconut flakes and oat meal one at a time, and mix in between. Or you can add it all, and blend away. It will turn into a thick grainy substance. Potentially something that you could turn into protein bars! Step 3: Add in the Rest. Add the rest of your ingredients (remember to break the banana into smaller pieces, making it easier to blend) and blend until you get a nice smooth and even batter. Step 4: Bake!. Pour the batter onto a baking pan or into muffin cups. I distribute one spoonful in each cup (filling it half way up) making 8 cakes (you can use a teaspoon to help the batter off the spoon). I'm sure you can use a small baking pan as well, and cut them out once baked, but I never tried myself.Take the pan/cups and let them drop gently a few times on the table to even out the batter.If you want to add nuts or coconut flakes on top, you should sprinkle them on now.Bake in the oven for 30 minutes at 180 degrees (celsius) Step 5: Optional: Cover in Chocolate. I personally think this adds a lot of flavour to the cake, making it even more delicious, but its yummy even without it. But to keep the unhealthy just as healthy as can be, I recommend using really dark chocolate with a minimum of 70% cocoa. The darker the chocolate, the healthier it gets.Let the cakes cool before you melt a one third of your chocolate over heat (waterbath), take it off the heat and then add the rest of the chocolate. Stir until everything is melted, and dip or cover your cakes in chocolate. Let it cool in the fridge until hardened. Step 6: Enjoy!. The most important part:Eat and enjoy!Edit: I recently found cocoa nibs (pure roasted and chopped cocoa beans and nothing else) in my local supermarket. Haven't tried them yet, but figured they would be a great addition to add some fibre to the cake. Defiantly going to try them in my next batch!", ["peanutchocolate-protein-cakes_0", "peanutchocolate-protein-cakes_1", "peanutchocolate-protein-cakes_2", "peanutchocolate-protein-cakes_3", "peanutchocolate-protein-cakes_4", "peanutchocolate-protein-cakes_5", "peanutchocolate-protein-cakes_6"]] [40486, "Introduction: Funfetti Birthday Layer Cake. Everyone should have their ultimate dream cake on their birthday. This was mine! I wanted a 6- layer fun-fetti cake. Something colorful and covered in goodies. While I knew what I wanted I've never attempted such a tall cake or a cake such a colorful cake topped with everything but the kitchen sink. I wasn't sure how I was going to do it, so as always - I free styled the design and went with the flow. Here I used my favorite strawberry cake mix by Pillsbury and a homemade vanilla cake. The recipe for the vanilla cake is below. Watch the video above for a step by step tutorial. You'll Need:White Chocolate GanacheConfetti Candy (2 types)Pocky (Strawberry and Chocolate)FlowersLicorice CandyUnfrosted Blueberry PoptartBlue and Pink Cotton CandyVanilla ButtercreamGel Dye: Pink, Blue, and PurpleSlanted offset spatulaCake Scraper or Bench Scraper--------Vanilla Cake Recipe by Ricardo Cuisine: 3 cups (750 ml) unbleached all-purpose flour 1 tablespoon (15 ml) baking powder 1/2 teaspoon (2.5 ml) salt 4 eggs 2 cups (500 ml) sugar 1 tablespoon (15 ml) vanilla extract 3/4 cup (180 ml) canola oil 1 1/4 cup (310 ml) milk Step 1: Strawberry Cake. Feel free to use whatever cake flavor you'd like here, after all it's your cake.Out of the two boxes of cake mix that I used, I only used 1 bag and 1/2 of another bag. Meaning that for the second box, I halved the ingredients needed and actually saved that 1/2 for funfetti cookies. Prepare cake mix as stated on the box. Divide between three cake pans and bake at 350 degrees for 20-25 minutes. Step 2: Vanilla Confetti Cake. With the rack in the middle position, preheat the oven to 180 \u00b0C (350 \u00b0F). Butter three 9 inch cake pans and line the bottom with parchment paper. Set aside. In a bowl, combine the flour, baking powder, and salt. Set aside. In another bowl, beat the eggs, sugar, and vanilla with an electric mixer for about 10 minutes or until thick, pale and triple in volume. Drizzle in the oil while beating. At low speed, add the dry ingredients alternately with the milk until the batter is smooth. Add confetti candy and divide batter into pans.Bake at 350 for 25 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cool for 15 minutes. Remove from the pans and let completely cool on a wire rack. If necessary, cut and remove the cake tops to level each cake before frosting. Step 3: Stack and Fill. By now all of the cake layers should be completely cooled.Alternate cake layers and fill with vanilla buttercream. I made 6 total layers which was wonderfully tall. Dye half of the buttercream pink and the other half blue. You can also set a small amount of vanilla buttercream aside to use for decoration later on. With a spatula smear half of the cake pink and half blue. Also cover the top in buttercream. Use a ruler or large cake scraper to create a smooth surface for the cake and blend the two colors together. Step 4: Decorations. To make the drip top, make a chocolate ganache by melting white chocolate in cream. Color the ganache and whisk until completely smooth. Pour a good amount on top of the cake and push to the edges with the spatula. Allow the ganache to drizzle down.Sprinkle one side with confetti candy and place pocky sticks on top and around the bottom. I topped the cake with purple flowers and vanilla buttercream swirls. Lastly, I added pieced of blueberry poptarts, blue and pink cotton candy and licorice candy. ", ["funfetti-birthday-layer-cake_1", "funfetti-birthday-layer-cake_2", "funfetti-birthday-layer-cake_3", "funfetti-birthday-layer-cake_4"]] [40487, "Introduction: Used Coffee Pod Holder. Who would have believed you if, ten years ago, someone told you vending machine coffee etc. would be sold to you at premium prices. Here we are, and we're surrounded by K-Cups, Tassimo and Dolce Gusto pods, amongst others !Our \"pod\" machine left us wondering what to do with the used pods, still full of water, leaking and dripping, being flung towards the sink (basin), prior to disposal. Putting them in the bin (trash) immediately was no use, because they'd leak and make a mess of that too.A simple solution was literally in front of me - a plastic bottle (in this example a milk carton), but I'm sure other types will be available wherever you are in the world.Cut the top off the bottle however you wish, but if it has a handle you might find it useful to leave that in place as a \"spout\".Leave this container next to the pod machine, ready to dump the used pods into.Over time, the pods will leak some of the liquid left inside.This liquid can be drained off easily by squeezing the open end of the container to stop the pods falling out, and the handle can be used as a spout to direct where you pour it away.You can dispose of the full container upright in your normal trash to reduce mess, or recycle the plastic container as you normally would if recycling facilities are available where you live, having reduced the amount of mess the pods will make.", ["used-coffee-pod-holder_0"]] [40488, "Introduction: The Wobbly Deliciousness That Is Turkish Delight. I created this Turkish Delight as the final finished layer to my multi-layered Turkish Delight Chocolate Brownie Pie.\u00a0This Turkish Delight turned out so surprisingly well that I felt it deserves its own Instructable as I plan to make it many, many times.\nI've also included a picture of the turkish delight as it appeared on the top of the pie - after you've had a go making this turkish delight I hope you will be inspired to make your own Turkish Delight themed creations. Step 1: Collect Up and Prepare Ingredients. You will need:\n25g gelatine powder\n4 tsp rose water\n450g white sugar\n4 drops red food colouring\nAnd also 200ml water (thanks to Hoopajoo for pointing out the missing ingredient)\nAnd for dusting the set turkish delight:\n4 tbsp icing sugar mixed with\u00a02 tsp cornflour Step 2: Mix, Dissolve and Simmer. Get out a big saucepan and add the gelatine, sugar, rose water and water.\nGently heat until it is all dissolved.\nOnce dissolved, bring to the boil without stirring. You don't want to stir it because this will cause the mixture to foam up and form sugar suds on top. Simmer for 20 to 25 min.\u00a0\nWatch it carefully\u00a0- During the making of this turkish delight, I turned away for literally 30sec and ended up having to scrub burned suger syrup off the hotplate. One moment it was gently simmering, the next it was bubbling over. And I can't stress this enough - stirring will make it bubble more. Step 3: Colour, Set, Slice and Dust. Remove from the stove, let cool for 5 min and then add the food colouring.\nScrape off the suds from the top - these suds will not go away by themselves. If they set, they will create an opaque sugary crust!\nPour into a well oiled baking tin.\nAfter 24 hours the turkish delight is set.\u00a0Slice and remove from the tin and rub in the icing sugar and cornflour mix. You can be fairly rough when peeling the turkish delight slices from the tin as they do maintain their shape.\nEat and enjoy :)", ["the-wobbly-deliciousness-that-is-turkish-delight_0", "the-wobbly-deliciousness-that-is-turkish-delight_1", "the-wobbly-deliciousness-that-is-turkish-delight_2", "the-wobbly-deliciousness-that-is-turkish-delight_3"]] [40489, "Introduction: Crumpets. \n Crumpets are a traditional British staple to be enjoyed smothered in butter, by the fire with a proper pot of tea. They sit somewhere between bread, pancake and an (English) muffin with a spongy, open texture. Their primary purpose is as a butter-delivery device (although some people also enjoy them with other toppings). When they turn out well, the big holes go most of the way through and the melting butter oozes out of the bottom -- gotta be fast before it all gets away! To make 12-25 (depending on size of rings) you'll need: A cast-iron skillet or large frying pan Crumpet rings (or egg rings) to contain the batter 450g plain flour 350ml warm milk (at body temperature) 350ml warm water (at body temperature) 5g yeast 10g of salt (this will look like a lot but it's essential!) 1 tsp baking powder Butter for greasing (and melting into the end result) Step 1: Make the Batter. Whisk together the flour, liquids and the yeast. Do not add the salt or baking powder at this stage, it inhibits the yeast. Set the mixture aside for a couple of hours in a warm room until it's lovely and bubbly. You can leave it for only 1 hour if you're short on time or up to 5 hrs if you're not (leaving it longer will give you a touch more sourness). Once the batter has bubbled up and you're ready to cook them, whisk in the salt and the baking powder. The baking powder gives the batter the kick that makes the big holes. Step 2: Cooking the Crumpets. \n Heat a cast-iron skillet over a medium heat. The heat is pretty critical and it'll take a few trial runs to get it spot on. I recommend using a large gas ring but turned down to about 30% power. The big burner helps to spread out the heat - a small ring gives you a small heat spot in the middle which will cook very unevenly. Grease the rings with butter and put them on the pan, grease the pan in the middle of the ring. You want the butter to sizzle when it hits the pan but not smoke. Start with a trial run: Fill a ring half full (the batter puffs up a lot as it cooks). It should take about 5 minutes for bubbles and then holes to appear on the top. Once the top has just set, flip the ring and toast the top. If bubbles don't appear then your batter may be too thick. Whisk in a little water and try again. If the batter takes too long to set then the pan may be too cold, turn up the heat slightly. If the bottom burns before the top has set or you get smoke, the pan is too hot, turn it down slightly. If the batter is the right thickness then there really is a critical temperature where it will bubble and set but not burn! Once you've got it dialled in, start making batches of about 4 at a time. It's easier to keep the temperature constant when you have 4 or more crumpets in the pan at once. Step 3: Serve (or Store). Crumpets should really be eaten straight away with butter melting into the holes. However, with the rings I have (which are a little too small), this recipe makes about 25 crumpets. That's too much even for me. If, like me, you can't manage them all as they come off the griddle, then you can cool them on a wire rack and then store them in a plastic bag. Just pop them in the toaster to rejuvenate them before serving. \u00a0They also freeze well. Enjoy!", ["crumpets_0", "crumpets_1", "crumpets_2", "crumpets_3"]] [40490, "Introduction: TMNT Camouflage Cupcakes. These awesome simple to make Teenage Mutant Ninja Turtles cupcakes are made to look like camouflage inside. A delicious combination of chocolate and vanilla cake. Decorated as Donatello, Raphael, Leonardo and Michelangelo. Great for any kid's TMNT party. How To video above.YouTube Channel https://www.youtube.com/channel/UCs2Vv7qZrJgAbEY4f_4xPNA Step 1: Gather Cake Ingredients. White cake batterChocolate cake batterGreen and black food color Step 2: Mix Colored Batter. Divide the chocolate and white batter into 4 bowls.Color one bowl of chocolate batter black.Color one bowl of white batter greenTIP: If your project allows, starting with chocolate batter or frosting makes it easier to make black. You will use less food color. Step 3: Fill Cupcake Liners. Randomly drop teaspoons and partial teaspoons of the four different colored batter (white, green, brown and black) into your cupcake liner. Give your cupcake tin a few taps on the counter to get out air bubbles and bake. Step 4: Gather Things Needed to Decorate. White buttercream frostingGreen buttercream frostingSmall Candy eyes. You can find these at some Walmarts and at hobby stores.Tube of black piping gelBetty Crocker Fruit by the Foot Flavor Mixers, Cherry, Orange, Raspberry and GrapeRed jelly beans Step 5: Decorate. Frost your cupcakes with the green buttercreamTo make their masks, cut the fruit roll ups into 3\" strips. Use the different colors and flavors putting a strip across the cupcake at eye level. Put a little white buttercream on the back of the candy eyes and place on the fruit roll up strip.Use the piping gel to make their mouths. Give them different expressions. I used a small leaf cutter to make the ties for their masks. You could just cut them freehand.I used red jelly beans to add tongues to some of them.COWABUNGA DUDE! You have Teenage Mutant Ninja Turtle cupcakes.", ["tmnt-camouflage-cupcakes_0", "tmnt-camouflage-cupcakes_1", "tmnt-camouflage-cupcakes_2", "tmnt-camouflage-cupcakes_3", "tmnt-camouflage-cupcakes_4", "tmnt-camouflage-cupcakes_5"]] [40491, "Introduction: Orange Chicken (Gluten Free) +Bonus Condiment, Dynamite Sauce. This is a decently quick meal that tastes great and reheats like a dream! \u00a0 Step 1: Ingredients for the Main Dish. Ingredients: 2 Cups Rice 2 Cups Coconut Milk (if your can of coconut milk does not equal 2 cups just make up the needed amount in water) 1 Can Bean Sprouts 1 Can Bamboo Shoots 3-5 Chicken Thighs (This is dark meat which doesn't dry out like white meat during the frying.)\u00a0 \u00a0 \u00a0 \u00a0 \u00a0If you prefer white meat, than 2-4 chicken breasts should do the trick Veggies (This is really up to you, we do snow peas, water chestnuts,\u00a0broccoli, cabbage, green beans....etc.) Sauce: (Best Part) 1.5 Cups Orange Marmalade (look for the \"all natural\" kind to stay away from HFCS) 5 Tablespoons Soy Sauce (make sure it's La Choy or similar brand that doesn't use wheat in the sauce) 5 Teaspoons of Sriracha (or more if you like spicy :)\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 **This amount will be well over what you need but keep in the fridge for anything else that needs a little orange kick!\u00a0 Step 2: Prepare. Put a small amount of cooking oil in one skillet and start warming up. While the oil is warming, Trim the Chicken and Cut into bite size pieces About half way through prepping the chicken, wash your hands and start a larger skillet with all of your fresh (or frozen) veggies. Go back to trimmin :)\u00a0 After you've started frying the chicken, start the rice. Rice: Prepare as package indicates, we use coconut milk instead of water...or half and half. Step 3: Orange Sauce...BEST PART. Easy Easy... Take the ingredients mentioned on step 1 and whisk together in large measuring cup. Using the measuring cup will help you calculate the amount of soy sauce and Sriracha you might need to add if you use a jar of orange marmalade that has more or less than 1.5 cups. To\u00a0recalculate, here is a small break down; 1/4 cup of orange marmalade + 1 tablespoon soy sauce + 1 teaspoon Sriracha. (I use a little less soy lately and a little more Sriracha) Step 4: Plate and Eat. After your chicken has reached the proper temp and the rice and veggies are all cooked up nice, plate any way you would like and get the sauce a flowin.\u00a0 Step 5: Bonus Condiment - Dynamite Sauce - Good Good Good. Ingredients:\u00a0 1/2 Cup REAL Mayonnaise 2 Tablespoons Sriracha 1/4 Teaspoon\u00a0Sesame Seed Oil Steps: Mix the ingredients together, ENJOY **Great with left over rice from any meal.", ["orange-chicken-gluten-free-bonus-condiment-dyn_0", "orange-chicken-gluten-free-bonus-condiment-dyn_1", "orange-chicken-gluten-free-bonus-condiment-dyn_2", "orange-chicken-gluten-free-bonus-condiment-dyn_3", "orange-chicken-gluten-free-bonus-condiment-dyn_4", "orange-chicken-gluten-free-bonus-condiment-dyn_5"]] [40492, "Introduction: Oreo 'Suprise Inside' Mini Cupcakes. Guess what I made this week? Cupcakes! But not just any ol\u2019 cupcake\u2026I made Oreo \u2018Surprise Inside\u2019 Mini Cupcakes! OMG so good! Take a chocolate cupcake, and make some Oreo buttercream to mound on top, then pop a mini Oreo cookie on top of it all. Pausing to visualize and drool? Well, stop drooling and start eating! (News flash: recipe below!)And\u2026there was a surprise inside of the cupcake! Have you heard of this trend? Basically, you bake a treat into the cupcake. \u2018Surprise Inside\u2019 usually doesn\u2019t refer to a filling in a cupcake (although it can), but something more, something a bit unexpected\u2026like a cookie baked into a cupcake! Step 1: Fill 'er Up! . Oreo Surprise Inside Mini Cupcakes1/2 batch chocolate cake batter1 batch Oreo Buttercream Frosting (recipe below) 50 mini Oreo cookies (24 cookies for inside the cupcakes, 24 cookies for on top of the cupcakes, plus two for snacking. What, you think your willpower will hold out when faced with Oreos? Yes? Good for you! Me, not going to happen.)Mix up batter. Place mini cupcake liners in a mini cupcake tray. Fill cupcake liners half full with batter. Place mini Oreo cookie on top of batter. Top up each cupcake liner with more cake batter, until a smidgen below the top of the liner. Cookie may float a bit, but that\u2019s ok. Step 2: It's All Good! . Bake in a 350 degree oven until set and the top of the cupcake bounces back when pressed gently with a finger. Cool. You may notice a slightly differently coloured part on the top of the cupcake if your cookie floated while baking; that\u2019s ok! Step 3: Mix Up Some Frosting. Oreo Buttercream Frosting1/2 c. butter, softened1/2 c. shortening1 tsp. vanilla extract1 tbsp. milkabout 1 c. icing sugar, or more to taste20 mini Oreo cookiesMix butter and shortening together until\u2026mixed. Add in icing sugar, milk, and vanilla extract. Whip until super-fluffy and then whip some more (that\u2019s how you get that super-fluffy bakery style frosting; don\u2019t worry if you think it\u2019s too fluffy, as it\u2019ll firm up later, especially if you chill it). Stir in 20 crushed mini Oreo cookies (crush in a Ziploc bag with a rolling pin). Taste test but try not to eat the entire thing with a spoon. And voila! Oreo Buttercream Frosting (oh, those sweet, sweet words!) is done! Step 4: Frost and Enjoy! . Fit a piping bag with a round piping tip, and fill with Oreo buttercream. Make sure you do not use a fine piping tip, because Oreo crumbs will block the tip (ask me how I know) and pipe on cooled cupcakes. Top frosted cupcakes with another mini Oreo cookie. And voila! An impressive mini dessert that tastes as good as it looks!Great for Valentine's Day treats, gifts to the loved one...or some good ol' self love!For a sweet Kitchen Hack and other info, check out the original blog post. ", ["oreo-suprise-inside-mini-cupcakes_0", "oreo-suprise-inside-mini-cupcakes_1", "oreo-suprise-inside-mini-cupcakes_2", "oreo-suprise-inside-mini-cupcakes_3", "oreo-suprise-inside-mini-cupcakes_4"]] [40493, "Introduction: Job Site Shish Kabob. This is the classic recipe demonstrated by the KMB boys on the show Tool Time Step 1: Stem One Meat, and Veggies. Get only premium quality meat, and vegetables Step 2: Step 2. Open the hood of your car and pull your dip stick out and put your meat and vegetables on in any order you'd like. Step 3: Cooking It. Place the shish kabob onto your hot engine block. Turn it every few minutes until fully cooked. Step 4: Eatin It. Pull the eats off the dip stick.Then wipe the grease off the dip stick, and place back in your car", ["job-site-shish-kabob_0", "job-site-shish-kabob_1", "job-site-shish-kabob_2", "job-site-shish-kabob_3"]] [40494, "Introduction: How to Cut a Mango Decoratively. You need a ripe mango, a sharp knife, and that's it!\nThis instructable will teach you how to cut a mango that is very beautiful.\n1. cut the two sides off the mango, getting as close to the seed as possible\n2. cross-cut one of the mango sides. \u00a0\n3. flip the mango side inside out to get the 'porcupine' effect\n4 repeat with the other side of the mango\n5 eat the middle with the seed\ncompost your mango skins. \u00a0\nPresto! \u00a0", ["how-to-cut-a-mango-decoratively_0"]] [40495, "Introduction: Condensed Milk Iced Coffee. A nice refreshing pick me up on hot and sunny day. This recipe can also be found at gardengirlrecipes.com..Ingredients4 cups of very strong coffee, hot\u00bc-\u00bd cup sweetened condensed milk (depending on how sweet you want it) 6 cardamom pods 2 cups whole milk Step 1: Combine Coffee & Condensed Milk. Combine the hot coffee and the condensed milk. Step 2: Add Cardamom Pods. Add the cardamom pods and let them sit in the coffee mixture until it cools. Step 3: Remove Pods & Add Milk. Once the coffee mixture has cooled, remove the cardamom pods and add the milk. Step 4: Refrigerate & Serve Over Ice. Place the mixture in the refrigerator until ready to serve. Serve over ice.", ["condensed-milk-iced-coffee_0", "condensed-milk-iced-coffee_1", "condensed-milk-iced-coffee_2", "condensed-milk-iced-coffee_3", "condensed-milk-iced-coffee_4"]] [40496, "Introduction: Cherry Oat Muffins. Here's my suggestion for an easy to make, healthy breakfast. Make 'em the night before and grab a couple to go, along with that cup of coffee of course. I calculate they're 160 calories each which is good compared to 377 for a commercial muffin, and they're low fat and gluten free too (providing you buy organic oats though). I had a lot of fun creating and testing this recipe! Step 1: Gather Your Ingredients. This quantity makes 8 muffins.Dry ingredients60g oat flour (I made my own by blitzing some rolled oats in a food processor)80g rolled oats25g brown sugar\u00bd tsp baking soda/bicarbonate of soda\u00bd tsp ground cinnamonWet ingredients1 medium egg 200g plain yogurt 80g honey 50ml milk 2 tsp vanilla extractFruit140g frozen cherries Step 2: Where the Magic Happens. I've used an electric mixer, if you are mixing by hand I'd advise mixing the dry and wet ingredients in separate bowls first.1) Preheat your oven to 180C.2) Lightly spray or grease a muffin tray3) Put the yogurt, milk, egg, vanilla and honey in a bowl and mix thoroughly.4) Add the oats, oat flour, brown sugar, cinnamon and baking soda into the wet ingredients. Mix thoroughly together.Warning, it\u2019s very runny at this stage and doesn\u2019t look too good. Trust me, I\u2019m a pro chef (er, nope, pro electronics technician perhaps\u2026)5) Add 2 or 3 cherries to each muffin indentation, then divide the batter between 8 indentations in the muffin tray. Add the remaining cherries to the top of each muffin.6) Place in the oven for 25 -30 minutes until golden, check they are cooked by inserting a skewer into the middle, it should come out clean. Step 3: The Final Result. And here's the resulting 8 muffins, eh? I've been robbed already.... Step 4: Notes. Apparently muffins can keep for several days in an airtight container, but to be honest, it\u2019s difficult making them last the hour out! They\u2019re lush fresh \u2019n hot as well as cold. They\u2019ll make a great, healthy breakfast to go.Caveat: while 160 calories is good for a muffin, if you eat all 8 that\u2019s a bad thing.NotesWould quick cook oats work? Probably, they\u2019re just steamed longer and cut a little thinner at manufacturingWould fresh cherries work? Well, they\u2019re not in season yet, though the blossom has just come out on my tree. Does anyone want to try it and tell me?Would wheat flour work? Should do, but might make it seem slightly less moist.Milk substitutes such as almond milk? I\u2019ve never tried any as I don\u2019t buy them, but I don\u2019t see why not.Without the egg? well, Mr Google is a clever bloke and has some suggestions you could try.Most importantly, will blueberries work? I've tried frozen mixed berries with partial success, the muffins had soggy bases, probably due to moisture in the raspberries. Perhaps If I'd defrosted and dried them 1st? I will be trying blueberries soon.", ["cherry-oat-muffins_0", "cherry-oat-muffins_1", "cherry-oat-muffins_2", "cherry-oat-muffins_3"]] [40497, "Introduction: Valentine's Day Twizzler Flowers. I know flowers and chocolates are the norm for Valentine's day, but I like to do things just a bit differently. \u00a0 The last two years I've made an editable fruit flower bouquet. \u00a0This year I wanted to try something new. \u00a0So when my wife mentioned her favorite candy is Twizzlers, I knew what had to be done.\u00a0 Step 1: How to Make It. \n If you would like to make something just a bit more memorable than roses you will need:\n\t\t1 bag strawberry Twizzlers\n\t\t1 bag multi colored Twizzlers\n\t\tHand full of skewer sticks\n\t\tSpool of red thread\n\t\tVase with hard foam insertFirst things first: let's try not to eat too much of our materials before we get done. \u00a0\nWe will begin with the easy heart shapes. \u00a0\nPull off two pieces of about 6-8 inches of the red thread. \u00a0\nTake two Twizzlers and put them together about an inch over the top end of a skewer. \u00a0\nWrap the thread around the candy and pull the thread tight enough to just barely cut into the Twizzler and hold the thread in place.\nNow loop each side down and around to create the heart shape. \u00a0Secure the bottom just like the top.\nCongratulations. You're done.\nMake a few of those and then start to get creative. \u00a0I couldn't come up with a rose shape, but I was happy with my \"tulip\" design. \u00a0I also made some 3D circles with different colored Twizzlers. \u00a0Not pictured, but inside the giant card is a smaller \u00a0I (heart) U design \u00a0with the skewer going through sideways to hold the letters in place. \u00a0\nOnce you have enough designs to fill your vase. \u00a0Figure out your arrangement and push them down far enough in the hard foam to hold the skewers in place.\nOptionally, you could fill the top with other candies or some\u00a0greenery. \u00a0I was going to use M&M's or lettuce but ran out of time.\nI hope you liked my editable floral arrangement. \u00a0My wife sure did, it's already gone!", ["valentines-day-twizzler-flowers_0", "valentines-day-twizzler-flowers_1"]] [40498, "Introduction: Bara Brith - a Traditional Welsh Tea / Fruit Bread. A traditional Welsh fruit loaf made with tea. Bara Brith, which translates to 'speckled bread\u2019 or 'mottled bread', is made all over Wales and is usually served with a salted butter, but can be eaten withoutThere are many variations of this traditional fruit loaf many, like this one, does not contain yeast.In many Welsh families, the recipe is handed down through the generations, and this one is my family's recipe. I have made this Instructable as informative as possible, with additional helpful tips along the wayCheck out the last 'step' for modern day alternatives and some variations.You can also use this recipe for a Christmas fruit cake and decorate it.Planning note: Fruit will be soaked overnight Step 1: You Will Need. For my family's traditional recipe, you will need:On day 1:350g Dried mixed fruit 400ml Hot strong tea (not shown) On day 2:250g Brown sugar - I use soft, dark brown sugar 600g Self raising flour 1 EggA well greased and lined large loaf tin or two smaller ones - see notes (1) (2) A large mixing bowlA small amount of honey or homemade sugar syrup (optional) for glazing (see \"Glaze and allow to cool\" step)Don't forget to check out the last step for some variations and suggestions(1) Tins: I use a large tin that holds 4lbs of liquid, but you can use two 2lb tins(2) Mixture: If you can half your egg, once beaten, you can half the remaining ingredients and use one 2lb tin. This would be about the smallest tin my family would have in the cupboard. See \"Variations and alternatives\" stepConversions (approximate):350g = 1 1/2 cups 400ml = 1 3/4 cups 250g = 1 cup 600g = 2 1/2 cupsIf you don't have self raising flour - Just add 2 teaspoons of baking powder for each 150g / 6oz / 1 cup plain flourI found a good cooking conversion chart hereif you need it: Step 2: Day 1: Soak Fruit in Tea Overnight. The evening of Day 1Make your tea with boiling water. I use organic Earl Grey tea bags. Remove teabagWhen you remove the tea bag, top up the liquid to 400mlPour over your dried fruit then cover and leave the stand overnight Step 3: Day 2: Mix in Sugar. Day 2: Pre-heat your oven 180*C / 350*F / Gas Mk 4After the fruit has soaked overnight, add it to a large mixing bowl and add the sugar.The darker your sugar, the darker the fruit loaf. It will still taste good with lighter sugars Step 4: Mix in Egg. Beat your egg and add to the mixtureOr half your beaten egg if using half the ingredients for a smaller loaf Step 5: Mix in Flour. Mix in your flour a little at a time. I always find that, toward the end of the 600g of flour, the mix gets a little stiff, but keep at it. It's worth it Step 6: Pour Into Tin(s) and Bake. Line your tin(s) and pour in the mixture. Smooth the top. Bake at 180 \u00b0C / 350 \u00b0F / Gas Mk 4 in the middle of the oven.Sit back and enjoy the aroma for the 60 to 90 minutes cooking time. *** I check mine after an hour, it's usually done by then. ***Test with skewer. Once your skewer comes out of the cake clean, it's cookedTips:I'm going to be honest here, never ever have I been able to 'pour' this mixture.I have always spooned it into the tins.Once spooned in, dampen your fingers and gently push it into the corners and down into the tin.To prevent your finger marks showing on the finished loaf, dampen the back of a metal spoon and smooth the top over Step 7: Glaze and Allow to Cool Down. Turn out onto a wire rack and ...Glaze (optional):I cheat and mix 2 heaped teaspoons with a little boiling water and brush over whilst it's still hot.This will help it stop drying out and give it a wonderful shineTip:*** Whilst it's still warm but not hot, wrap up for storage, this will allow it to sweat a little and ensure the outside does not go hard and crusty ***Store in a bread bag Step 8: Serve. Serve with butterI also use this recipe for my Yule / Christmas cake. I just change the shape of the tin to a round one then ice and decorate it to your needs Step 9: Variations and Alternatives. This simple recipe can be changed to suit your needs as follows:Spices:Add a teaspoon of allspice when adding the flourSmaller mix:As I mentioned previously, if you can confidently half the size of your egg, you can half the size of the other ingredients. See belowLiquids / Tea:I was once asked to make a loaf for someone with the fruit soaked in coffee, I had no complaints, so I guess it turned out OK You can use many types of tea including fruit teas, but peppermint and licorice tea did not taste good for me. You can replace the tea with fresh orange juice, just heat it up to soak the fruitAlcohol:The hot tea can be reduced by 25% and replaced with brandy, whisky etc - Try warming up the alcohol a little first so it will easily soak into the fruitFruit:Provided the end weight doesn't go over, you can replace about 2 tablespoons of the fruit with any or more of the following:Glace cherries Walnuts Chopped fresh stem ginger Other dried fruits (would not recommend bananas)Or even completely replace the mixed dried fruit with one or all of the following:Dried cranberries (craisens) Currants SultanasButter:You can always use your usual spread Add a little jam or marmalade too Or even Apple Butter - check my Instructable for the How To Christmas Cake:Change the loaf tin to a round tin and decorate for a rich and delicious Christmas cakeHalf mixture alternative:The Bara Brith I have made here weighs about 1.5kg / 3lb. If this is a little too big for you, here's a half recipe so you don't need to work it out.175g [3/4 cup] Dried mixed fruit 200ml [between 3/4 and 1 cup] Hot strong tea 125g [1/2 cup] Brown sugar 300g [1 1/4 cups] Self raising flour 1/2 Egg", ["bara-brith-a-traditional-welsh-tea-fruit-bread_0", "bara-brith-a-traditional-welsh-tea-fruit-bread_1", "bara-brith-a-traditional-welsh-tea-fruit-bread_2", "bara-brith-a-traditional-welsh-tea-fruit-bread_3", "bara-brith-a-traditional-welsh-tea-fruit-bread_4", "bara-brith-a-traditional-welsh-tea-fruit-bread_5", "bara-brith-a-traditional-welsh-tea-fruit-bread_6", "bara-brith-a-traditional-welsh-tea-fruit-bread_7", "bara-brith-a-traditional-welsh-tea-fruit-bread_8", "bara-brith-a-traditional-welsh-tea-fruit-bread_9"]] [40499, "Introduction: Gluten-Free Brownies. In this instructable, I will show you how to make gluten-free brownies. Step 1: Ingredients. For this recipe, you will need:3/4 c mini m&ms1 c sugar2 tbsp butter2 tbsp 1/2 & 1/22 c semi-sweet chocolate chips2 eggs1 tsp vanilla extract2/3 c gluten free coconut flour1/4 tsp baking soda1/ tsp salt Step 2: Get Saucy. Melt the butter over medium high heat in a saucepan. Step 3: Now Add Some More Stuff.. Add the 1/2 & 1/2 and sugar to the saucepan and cook while staring mixture until it comes to a boil. Step 4: Add Even More Stuff... Add the chocolate chips (you can totally add to the saucepan- no need to get another bowl, unless you are filming it and wanna show your stuff). Mix until the chocolate is melted. Step 5: Yep, Add More Ingredients. Add the vanilla and one egg and stir until they're mixed in. Then add the second egg and mix it in thoroughly too. Step 6: You Know What I'm About to Say, Don't You?. Add 1/2 of the mini m&ms, stirring them until they're mixed into the batter. Step 7: Get Out That 8x8 Baking Dish. Line the 8x8 baking dish with parchment paper. Easiest way to go about this is spray some non-stick cooking spray on the dish. Now, cut the parchment paper in all four corners so you can fold the corners over in the baking dish. Step 8: Batter Up!. Fill the baking dish with your mixture and spread it out evenly. Step 9: Last Ingredient to Add!. Now, top the batter off with the rest of the m&ms and press the m&ms down into the batter. Step 10: Bakin'. Bake in an oven that's been preheated to 325\u00b0 for 30 minutes. Test for doneness with a toothpick/fork. Step 11: Enjoy!. Hope you enjoyed this instructable as much as you do the brownies (if you make them).", ["gluten-free-brownies-2_1", "gluten-free-brownies-2_2", "gluten-free-brownies-2_3", "gluten-free-brownies-2_4", "gluten-free-brownies-2_5", "gluten-free-brownies-2_6", "gluten-free-brownies-2_7", "gluten-free-brownies-2_8", "gluten-free-brownies-2_9", "gluten-free-brownies-2_10", "gluten-free-brownies-2_11"]] [40500, "Introduction: Healthy Lemon Chicken With Sweet Potatoes. Easy and simple no-fuss meal with classic Greek flavors \u2013 lemon, olive oil, oregano. This one-pot dish is revamped with the addition of sweet potatoes, chicken breasts, and turmericto provide maximum health benefits! Step 1: Ingredients. 4 medium sweet potatoes2 chicken breasts (boneless, skinless)\u00bd cup fresh lemon juice (about 2 large lemons)\u00bc cup olive oil2 garlic cloves, minced1 tbsp Dijon mustard1 tsp oregano1 tsp turmeric\u00bd tsp salt\u00bd tsp pepper1 cup chicken broth1 large lemon, sliced (optional) Step 2: Prepare Chicken and Potatoes. Preheat oven to 400 degrees F.Cut sweet potatoes to desired size.* (see note) Arrange in a deep baking pan.In a small mixing bowl, combine lemon juice, olive oil, garlic, mustard, oregano, turmeric, salt, pepper, and chicken broth. Whisk to combine.Place the chicken breasts over the sweet potatoes and pour lemon mixture on top. Step 3: Bake. Bake in oven for 55-60 minutes. Optional: After 30 minutes, arrange lemon slices over chicken and continue baking.", ["healthy-lemon-chicken-with-sweet-potatoes_0", "healthy-lemon-chicken-with-sweet-potatoes_1", "healthy-lemon-chicken-with-sweet-potatoes_2", "healthy-lemon-chicken-with-sweet-potatoes_3"]] [40501, "Introduction: Sweet Appe Recipe. Sweet Paniyarams are very healthy snack which can be prepared in minutes. These are super delicious and are soft and spongy from inside. Easy to cook appe.Ingredients:Wheat Flour \u2013 1 cup Sugar \u2013 \u00bd cup Grated/ sliced coconut \u2013 1 tsp Crushed dry fruits \u2013 2 tsp Crushed fennel seeds powder \u2013 1 tsp Blueberry/ Raisins \u2013 1 tsp (optional) Cooking soda \u2013 a pinch Oil \u2013 2 tsp Step 1: Steps. Mix all the ingredients well to form a smooth batter using water. Heat appe pan. Put little oil in each appe pan section. Pour the batter in each section and cover the pan. Cook for 2 min and flip over the appe and cook for another 1 min till brown. Sweet appe might me sticky from inside. Let these cool down for some time and the appe would be fine. Serve appe at normal temperature.", ["sweet-appe-recipe_0"]] [40502, "Introduction: Tortas De Aceite - Sweet Spanish Flatbreads. These crispy, sweet flat breads are incredibly moreish and every so easy to fall in love with. Ever since I first tried them in Spain several years ago I get regular cravings for them. You can get them over here but they're so expensive that they're difficult to justify. However, I have recently found out how to make them for myself and I can't believe how simple they are. With a straight forward method and cheap ingredients there's no doubting that these tasty treats are going to be making a regular appearance in my house. If you can get your head around a simple bread dough you'll have no difficulty with these. The literal translation is 'oil cakes' but that doesn't sound as good as the Spanish original. My understanding of their history is that they are a traditional sweet from Seville in southern Spain but are now enjoyed all over the world.\nIf you enjoy this recipe please check out my blog for more food ideas.\u00a0http://eating-properly.blogspot.co.uk/ Step 1: Ingredients. These quantities give you around 22 biscuits\n100ml of olive oil\nlarge pieces of lemon zest from a whole lemon (or equivalent amount of orange/clementine/tangerine zest)\n1 tbsp aniseed (I couldn't get hold of any so used fennel seeds - I reckon you could also use fresh or dried rosemary for a different but equally yummy flavour combo)\n1 tbsp sesame seeds\n360g plain flour\n20g fresh yeast*\n80ml warm water\n20ml anise (I used ouzo but use what aniseed flavoured alcohol you have to hand or increase the quantity of water)\n30g sugar\npinch of salt\nBeaten egg white and granulated sugar for finishing.\n*My yeast comes in 50g blocks. So I used the other 30g to make my cardamon bread. Step 2: . Put the oil in a saucepan over a low heat. Add the zest and geat until it sizzles and darkens in colour. Add the seeds, turn off the heat and leave to cool. You need to be able to handle it within the dough so leave to cool for at least 15 minutes. Don't rush it and end up burning yourself. Step 3: . Combine the yeast and the warm water until thoroughly mixed. Put the remaining dry ingredients in a large bowl, make a well then pour in the water and oil (once cooled).\nMix together until you have a rough dough then turn out on to the counter. Flour the surface if needed then knead the dough until smooth and silky.\nPlace the dough in a large bowl, cover with cling film and a clean tea towel then leave for around an hour until it doubles in size. Step 4: . Preheat the oven to 220C and line a baking sheet with baking parchment.\nOnce the dough had risen knock it back down then break off walnut/golf ball size pieces.\nRoll out each piece\u00a0 on a lightly floured surface to around 2-3mm thick, rough circles (as thin as you can basically).\nPlace each rolled out circle on to the baking sheet, brush with the egg white then generously cover with sugar.\nBake in the oven for 7-10 minutes (depending on the size of your oven and the number of baking sheets you have you will probably need to do this in batches). Keep a close eye on them. You want them to turn a rich brown colour and for some of the sugar on top to have caramelised.\nRemove from the sheet as soon as they come out of the oven and leave to cool.", ["tortas-de-aceite-sweet-spanish-flatbreads_0", "tortas-de-aceite-sweet-spanish-flatbreads_2", "tortas-de-aceite-sweet-spanish-flatbreads_3", "tortas-de-aceite-sweet-spanish-flatbreads_4"]] [40503, "Introduction: Thandai - the Ultimate Indian Spiced Cold Beverage. How many times it happens when you sip a drink and say Ahhh...its so divine. Thandai (pronounced Than as in thunder,dai as in die) is such a drink my dear fellows.\u00a0 Thandai is a native & popular cold drink in India and is traditionally prepared as a religious offering to Lord Shiva on the occassion of\u00a0 Mahashivratri and also during Holi (the festival of color).\u00a0 During these festivals it is also mixed with Opium (powder or paste) to make it an intoxicating drink. We will not do that here :) There is no equivalent word for Thandai in English but you can consider it a refrigerant because it helps keep your body cool. Every year we celebrate Mahashivratri at home and make this divine drink (in reality we make it anytime, because it tastes so good). Therefore this recipe is native to my family but I will be honest, most of the ingredients are just common and process is just shifting of steps here & there. I love this drink over any unnatural (made using essence and chemicals) drink because it is all natural and healthy, packed with protein, health fats (a.k.a essential fatty acids) and fiber. Once you had its taste, I am sure it will become your favorite summer drink, even kids love it.Useful information: Preparation Time: 3-4 hours (only for refrigeration) Cooking: 15 mins Servings: 3-4 Vegan: No (Try almond milk or Soy, I have not tried it though) Vegetarian: Yes Lets make this divine drink.UPDATE July 23, 2013: I have found a very detailed article about the health benefits of Thandai, now you can enjoy it even more without any guilt ;-). Check it out here:\u00a0 Time Of India. I noticed they mentioned pumpkin seeds here instead of Melon seeds. Step 1: Ingredients. \n You will love to know the ingredients Full fat or whole milk 500 ml (16.9 oz.) (This is the traditional ingredient, you can use low fat milk too, it works well) Powdered Sugar\u00a0 1/2 cup (I do not like it too sweet) Saffron\u00a0 a few strands (I use little more) For paste: Almonds,blanched and peeled\u00a0 20 Cashewnuts\u00a0 15 Pistachios Kernals\u00a0 20 Melon seeds (Magaj in Hindi) 3 tablespoons. Soaked for 20-30 minutes. Poppy seeds (khus-khus in Hindi) 3 tablespoons. Soaked for 20-30 minutes. Fennel (Saunf in Hindi)seeds 1tbsp. Soaked for 20-30 minutes. For powder: Green cardamoms\u00a0 4 to 6 Dried Rose petals\u00a0 15-20 (If you don't have them). Damascus Rose works best because of its exotic fragrance. Black peppercorns\u00a0 4 to 6 To garnish: A few chopped pistachio A few fresh or dried rose petals Optional: Fresh Cream to add more texture Kitchen Tools: A big pan to boil milk Mixer grinder A refrigerator Mortar and pestle (Don't worry if do not have it, you can simply crush the ingredients for powder) Step 2: Making That Divine Paste and Powder. Making the paste: Once you have the soaked ingredients along with other\u00a0aforementioned ingredients for the paste (Image 1). Make paste by adding a little milk and grinding it till it forms a smooth creamy paste (Image 2).NOTE: You can keep this paste in refrigerator to use later for few days.Making the powder (Image 2): Sadly : My dried rose petals became moist so I did not use them here, but we will use some fresh petals while garnish. Use Mortar and pestle to crush all the ingredients of the powder (Image 3). It does not have to be super fine :).NOTE: You can also keep this powder for later use Keep the powder and paste aside. Lets do little cooking Step 3: Cooking and Mixing the Flavourful Elements. Now turn on your stove and put milk in a boiling pan and proceed as follows: Bring it to boil (Image 1). Add saffron.and mix (Image 1) When the milk starts to boil again, add sugar (Image 2). Simmer till the sugar is mixed. Add the paste and simmer for 2-4 minutes, strring continously\u00a0(Image 3). Remove the pan from stove Transfer the content to another pan, add the powder (Image 4) and let it cool. Once the milk is cooled, refrigerate it for 3-4 hours to make it chilled. NOTE 1: Before you remove the content from stove, take a drop of the final content and taste it for sugar, if you think it is lesser, add more powdered sugar to suit your taste and mix well.NOTE 2: After cooling (not chilling), the final content may become thick. Do not worry, just add some milk till you get desired consistency and mix well, taste for sugar, if you think it has become less sweet, add more and stir well.NOTE 3: You can add more milk plus a little water while boiling if you like a lighter consistency. \u00a0 Almost done here.\n Step 4: Serving the Delight. Before serving the chilled Thandai, stir it to make sure that the paste is not settled at the bottom (This usually happen if you chose to make thinner consistency drink). Pour in a glass garnish it with fresh or dried rose petals and chopped pistachios. Ohhh.. the creamy \u00a0texture, \u00a0the spice of pepper and that sweet aroma.\u00a0 Your Thandai is ready for that heavenly sip. :). Step 5: Experiments. \n I like Thandai in its original form \u00a0the best , yet I did some experiments on my own and found them fun. Oh!! by the way the experiments also resulted in good taste. Mix \u00a0a tea-spoon of instant coffee powder (I used Nescafe Gold) in Thandai to make your own chilled spiced latte. I love Pumpkin spiced latte of Starbucks, so this new taste was a delightful surprise. If you are a chocolate lover, try to add some chocolate syrup (I tried Hershey's). Before I pour Thandai in a glass I lined the inside of glass with chocolate syrup (just the way they do it in Starbucks :]) and then gently poured Thandai in it. Similarly you can use rose syrup :) You can also sprinkle crushed peppers while serving to add more to spice. Note: Please experiment with small quantities :[)With every Indian food recipe instructable I post , I try to bring Indian cuisine & hospitality closer to your heart. I hope you will find this ible easy & worthy enough for you to give a try at home :). Please do let me know should you have any queries, comments & suggestions in the comments section below. Thank you so much for your time & efforts to visit & read this ible, I really appreciate that. If you think it deserves, please do vote. As always ... you are awesome :)", ["thandai-the-ultimate-indian-spiced-cold-beverage_0", "thandai-the-ultimate-indian-spiced-cold-beverage_1", "thandai-the-ultimate-indian-spiced-cold-beverage_2", "thandai-the-ultimate-indian-spiced-cold-beverage_3", "thandai-the-ultimate-indian-spiced-cold-beverage_4"]] [40504, "Introduction: How to Make Guacamole!. Guacamole is a popular Mexican dip with avocadoes as its main ingredient!You have probably heard about this where you dip your Fritos or other chips, or even top on pizza, or whatever. Go nuts!This guacamole recipe is very easy and is as simple and basic as it gets! Step 1: STEP 1: Preparing the Ingredients.. You will need:(*Ingredient amounts depend on how you like 'em done! This recipe is not that amount-specific. The main ingredient ratio, though, is that the avocado should be the major ingredient here.)- An avocado/avocadoes (of course)- Tomatoes- Onions- Lime- Chilies (optional)- Mexican spice blend/Taco seasoning Step 2: Mince Your Onions!. Finely chop the onions into very small pieces and put them into a bowl of cold water.Set aside and let them bath for a while. This is done so the \"spiciness\" of the onion would be just mild. You don't like an astringent and pungent guac. Step 3: Let There Be Avocadoes.. Prepare your avocado by slicing them lengthwise towards the seed. Work the knife around the avocado 360 degrees.After slicing, simply twist the two pieces of avocado and separate them. Discard the seed (or plant it!). You now have two sexy pieces of avocado.Scoop the avocado flesh into a bowl and set aside while preparing the limes. Step 4: STEP 2: Prepare Thy Puckers. Limes & Mashing!. Slice the limes lengthwise, or where you would cut all of the fleshy sections in the middle (as seen in the picture). This is quite crucial for maximum juice extraction (oh come on, you know that already. Don't ya? Kidding.)!...my limes are small? I knew you would notice that. Why, yes. I wasn't able to find the real-deal limes, and the things available around by then are calamansi limes.These cute limes are popular and widely used in the Philippines and in our cuisine. They taste relatively the same as the ordinary ones, but I prefer calamansi over those since these are much flavorful.Going back, squeeze the lime over the avocado meat, catching any seeds.Mash the avocado with the lime juice. The lime juice doesn't just give the guacamole a good zesty and tangy flavor, but it also aid for preventing the avocado meat to oxidize or turn brown. Step 5: STEP 3: Addition of Other Ingredients.. Get back to the onions and scoop them out of the water and into the avocado mash. Step 6: Tomato Glory.. I used four small tomatoes here for one big avocado.Slice them lengthwise and de-seed them. Mince the tomatoes and add them to the avocado mix. Step 7: Spice Up Your Life... or Your Guac.. I used one big mild chili here for the batch.Slice open the chili and de-seed. Discard the seeds along with the fleshy membranes.Dude, you don't want to chew on some of those seeds with your guac. Unless 'u mad. Your choice ;).Mince the chili into fine, fine pieces and add to the avocado mix. Step 8: STEP 4: the Signature Star, Mexican Spice Blend.. Add Mexican spice blend or Taco seasoning to the mix! I put about two tablespoonfuls.But, if you don't have the spice blend or the seasoning, you can just put a tablespoon of ground cumin and a teaspoon of salt and pepper (to taste) to the mix. Step 9: STEP 5: the Fun and Magic.. Lastly, mash and mix the ingredients altogether!You can make it as chunky or as saucy as you want. Personal preference, I want little chunks in mine.Put or serve in a container for dipping and storing and you're good to go! Dip or spread away! The possibilities are endless with this magic sauce.For storage, close seal with lid and put in the fridge. The batch would be good for a week or so. I doubt that it would stay for a week in your fridge, since you ate it all already. LOL, just kidding. Step 10: Thanks!. I hope you enjoy and make my recipe! Thanks!", ["how-to-make-guacamole-4_0", "how-to-make-guacamole-4_1", "how-to-make-guacamole-4_2", "how-to-make-guacamole-4_3", "how-to-make-guacamole-4_4", "how-to-make-guacamole-4_5", "how-to-make-guacamole-4_6", "how-to-make-guacamole-4_7", "how-to-make-guacamole-4_8", "how-to-make-guacamole-4_9"]] [40505, "Introduction: Triple Berry Pie (It's DiVine!). This pie is my pi\u00e8ce de r\u00e9sistance. \u00a0It looks beautiful and is my favorite type of dessert: \u00a0berry pie. \u00a0Serve it up with some homemade whipped cream, and I don't think life could get any better. \u00a0I hope you enjoy! Step 1: The Crust (Pate Brisee). This recipe is for one double-crust 9\" pie. To get a flaky crust, the key is COLD. \u00a0I refrigerate all of my ingredients about 30 minutes prior. \u00a0At the very least, make sure the butter and water are both cold.\nIngredients:\n2 1/2 cups all-purpose flour\n1 tsp. salt\n2 Tbsp. granulated white sugar\n1 cup unsalted butter, cold and cut into small pieces\n1/4 - 1/2 cup ice water\nCombine flour, sugar and salt in a food processor (or bowl, if that is what you have to work with). Add butter and pulse to combine until resembles course crumbs, about 10 to 15 seconds (if using bowl, cut the butter in with a pastry blender). Add ice water in a steady stream, starting with just 1/4 cup. Process just until the dough pinches together. If necessary add a little more water until you get to this state. You should not need more than 1/2 cup nor require longer than 30 seconds processing.\nTurn the dough out onto your work surface and divide in half. Shape into flattened discs, wrap each into plastic wrap and refrigerate for 1 hour. (The dough can be frozen for up to a month; thaw overnight in the refrigerator before using.)\nTake one disc and roll it out onto your floured work surface until about 12\" in diameter. Roll from the center out and rotate your crust quarter turns occasionally to avoid sticking. \u00a0Transfer the crust to a 9\" pie pan. \u00a0(To transfer, I gently fold the dough into quarters and unfold in the pan.) \u00a0Trim the edges, leaving about 1/2\" overhang and then fold them under. Cover with plastic wrap, and place in the refrigerator for about 30 minutes.\nTake the second disc, and roll it out as above. Cut about 3 to 5 long, thin pieces from the middle. Transfer to a parchment paper-lined cookie sheet. Gently pinch each piece all along the length, and then roll so it is rope-like. Do not roll it very hard, as the idea is not lengthen the piece, just round it. Using a small flower-shaped cookie cutter, cut out and transfer about 7 flowers to the cookie sheet. With the remaining dough, use an almond-shaped cookie cutter to obtain as many pieces as you can. From the scraps, cut out small circles that will be the center of your flowers. For this last part, I didn't have anything just the size I wanted, so I roughly cut the circles and shaped them with my fingers. To finish off the leaves, use a knife or clean razor blade to lightly etch \"leaf lines\" into each almond-shaped dough piece. Cover with plastic wrap, and place in the refrigerator for about 30 minutes.\nIn the meantime, continue on to the berry filling. Step 2: The Triple Berry Filling. Ingredients:\n5 - 6 cups mixed berries (I used blackberries, blueberries and raspberries.)\n1/2 - 2/3 cup granulated white sugar (depending on your desired sweetness)\n1/4 cup tapioca starch OR corn starch\n1 tsp. ground cinnamon (I forgot to add this; still tastes great regardless)\nRinse and dry the berries. \u00a0Place them in a large mixing bowl, and stir in the remaining ingredients until uniformly coated. \u00a0Set aside.\n(Also pictured are the ingredients for the next step: \u00a01 egg, separated and heavy whipping cream.) Step 3: Assembly & Baking. Additional ingredients:\n1 egg, separated\n1 Tbsp. heavy whipping cream\nRemove the bottom crust from the refrigerator. \u00a0Use a pastry brush to apply a thin layer of egg white to the bottom. \u00a0This will help prevent it from getting soggy. \u00a0Pour the filling into the crust-lined pie pan, and use a spoon or spatula to get a roughly even surface with which to work.\nWhisk together the yolk and cream. \u00a0Brush a thin layer around the edge of the crust.\nRemove the crust flowers, vines and leaves from the refrigerator and let sit for a couple of minutes. \u00a0Start by putting down one long piece of rope-like dough across the top of the berry filling in a loopy, simple way (like an S shape). \u00a0Just make sure each end overlaps the bottom crust edges. \u00a0Lay down the other rope-like pieces as branch offs, keeping the design simple and loopy. \u00a0Cut down the lengths of the dough rope as it suits you. \u00a0Don't worry about bad branch connections or cracking/breaking pieces; you can always cover them up with leaves. \u00a0Once you are satisfied with the general vine shape, brush a thin layer of the yolk-cream mixture over it.\nAs you finish decorating from this point, apply the yolk-cream mixture on the tops of each piece as you go. \u00a0Use a little on the undersides of those that do not want to stay (especially the center of the flowers to their petals); it'll work like a paste.\nWherever you want to designate as the 'top' of your pie, that is where you will place a flower. \u00a0First place a leaf lightly down on either side. \u00a0Place a flower down between them, slightly covering the inner corners of the leaves. \u00a0Place several more leaves around the edge. \u00a0You will have to raise the previous leaf slightly and slide the new one under. \u00a0You can place as many around the edge as you want. \u00a0I did not go all the way around but left a few inches opposite the flower uncovered.\nPlace as many leaves as desired hanging off the vine branches. \u00a0You do not need to pinch these down; just gently place each where you want them. \u00a0Place your flowers where ever looks good to you. \u00a0Overlapping a leaf or two looks nice.\nPlace the pie in the refrigerator for about 30 minutes.\nIn the meantime, preheat the oven to 375 degrees Fahrenheit.\nPlace the pie in the oven on top of a cookie sheet. \u00a0At about 10 to 15 minutes into baking, place an aluminum foil ring over the pie edges to prevent them from burning. \u00a0Continue baking for another \u00a035 to 40 minutes or until the top is golden brown.\nServe warm, at room temperature or cold. \u00a0Whipped cream or ice cream are excellent with it.\nEnjoy!", ["triple-berry-pie-its-divine_0", "triple-berry-pie-its-divine_1", "triple-berry-pie-its-divine_2", "triple-berry-pie-its-divine_3"]] [40506, "Introduction: Leg Lamp Cake. For dad's birthday this year I thought I would make him a cake of the leg lamp from A Christmas Story. It's one of his favourite movies so I thought I'd give it a try. I've never attempted a cake like this so here was my go at it.\nFor this cake you will need the following :\nparchment paper\nred, yellow, black and brown gel food colouring\nchocolate chips\nfondant (I used premade)\ncoconut\nrice krispy squares (also premade)\nicing\ntwo 16x24 cakes Step 1: . I cut out a piece of parchment paper the size of my pan to draw the leg lamp shape and use as a guide for myself. I used about 12 premade rice krispy squares to mold and shape over my drawing to make sure I kept with proper proportions. My fear was that I would make one part too big or too long and then run out of space for the rest of the leg but as long and you place your sculpture over your reprence every so often you shouldn't run into this problem.\nOnce I was happy with my leg I covered it in a thin coat of cream cheese icing and put it in the fridge to set up. Step 2: . I just bought white fondant and decided to dye it myself since I wasn't going to need very much of each colour. I used red and yellow food colouring mixed with the white fondant to create a flesh tone, I made a ball about the size of a tennis ball. I added black to just a tiny bit to get the shoe. Yellow in a ball about the same size as the leg. Last, I made several brown colours, all different to slightly miz together to give a wood grain effect for the \"wooden crate\" the lamp comes in.\nThe other thing I coloured was my coconut, I used it to mimic the straw that comes in the crate as packing material. I mixed yellow and brown food colouring in a bowl with some water and mixed it all around in the coconut. I then put it on a baking sheet and put it in the oven at the lowest setting and let it dry out. I think I left mine in for about 20 minutes and kept checking on it and stiring. It make take more or less time depending on how much water you used but our end goal is just to have the coconut dry again. Step 3: . Now that the icing on the leg is nice and firm I rolled out my flesh coloured fondant and put it on. I then used melted chocolate chips and piped on the fishnet stockings, starting in one direction and then the other. i did this because if I waiting until the end of doing all my fondant and messed up on the fishnets then I would have to completely redo everything. I put the leg back in the fridge for the chocolate to harded then did the shoe and lamp shade.\nI stacked my two rectangle cakes and put the leg lamp on top with icing to secure it. Step 4: . I took my rice krispy squares and coated them in icing and put them into the refridgerator. I then roughly mixed up my brown fondants and rolled them out. I used this brown fondant to cover the squares. Once they were all covered I stuck them around my cake and covered the exposed areas with coconut. Step 5: . My final touches were making chocolate piping detail on the lamp shade and sticking in piped chocolate \"tassels\". I also had some extra icing and dyed it brown and piped it around the ouside of my cake to hide sopts where icing was peeking out from under the wood.\nYou're done! That's it, it's a lot easier than I thought it would be at first. ", ["leg-lamp-cake_0", "leg-lamp-cake_1", "leg-lamp-cake_2", "leg-lamp-cake_3", "leg-lamp-cake_4", "leg-lamp-cake_5"]] [40507, "Introduction: BBQ Brisket on a Smoker. I will show you how to do a low and slow BBQ Brisket. \nWhat you will need:\nBrisket- preferably in the 8 lb range. You can cook one of those monster 15 pounders, but it will take 15 hours or more. \nA BBQ smoker\nA simple brisket spice rub\nYellow Mustard\nAn instant read thermometer\n3 cinderblocks and a grill grate (for starting charcoals)\ncharcoal (a few matchlight type or lighter fluid, and regular charcoal)\nTime to maintain your smoker at correct temperature for at least an hour per pound of brisket\nNote: I should explain that in several of the pictures there is a brisket at the top of the frame, and 2 pork spareribs at the bottom of the frame. Because I was cooking a small brisket (that I wanted) there was room on the smoker for ribs (which my wife wanted) Step 1: The Spice Rub. On a brisket, there are 2 layers of fat. One runs through the center of the brisket, and the other covers the top. You will need to trim the top cover of fat to about a 1/4 inch. Put a light coat of yellow mustard all over your brisket and coat with the spice rub. Just coat it, don't rub it. Everything else I smoke is left overnight with a spice rub. Brisket takes on flavor quicker than pork or poultry. Take it out of the refrigerator, trim, add spice and let it sit at room temperature for an hour while you set up your smoker.\nHere is a simple Brisket rub:\n3/4 Cup Kosher salt\n1/2 Cup Garlic powder\n1/2 Cup Onion powder\n1/2 Cup Italian Seasoning\nThis is way more rub than you need for this recipe. Put it in a jar, mark it put the rest away.\nDON'T PUT SUGAR IN THIS ONE! The brisket I'm doing for the instructable here is only about 4 pounds. I usually do an 8 lb brisket and so it is on the smoker for at least 8 hours. Sugar will turn into an almost hard candy shell over your brisket. Pepper burns and turns bitter when you cook it that long.\nPut a light coat of yellow mustard Put the brisket on fat side up. You won't be moving it for the duration of cooking.\nNote: the meat you see below the brisket are ribs. I did both together as they cook at the same temperature and the same time because this is only a 4 Lb brisket. Step 2: Heat Management. Beef Brisket is probably the most difficult BBQ you will do. I say difficult but follow a few secrets, and you can turn brisket out like a pro.\nThese are the secrets to good BBQ Brisket.\n1) Keep the heat at 220 degrees( F). You can go up to 225 degrees while you make adjustments, but you should be cooking at 220 (F). For you lucky people out there with top and bottom vents on your smokers this control is pretty easy. After you load the charcoals in to the fire box, the bottom vent regulates how hot the coals will burn. A wide open bottom vent will make the smoker hot. Shut down the air to the coals and the smoker cools down. The top vent controls how much smoke flows over the food. Wide open, a lot of smoke. Almost closed, a little smoke.\n2) To be tender, the finished brisket should be at 190 degrees. The time it takes to get there can vary according to variables such as outside temperature, your smoker, rain, wind, etc. It will take at least an hour per pound, so start your checks at that point. It can take as long as an hour and a half per pound. Don't get discurraged, it will be awsome when it does hit. \nIf you don't have an instant read thermometer, you should get one. They don't cost a lot and you can be sure when your meat is \"spot on\". Step 3: Charcoal Brickettes. Initially, I load my smoker up with 32 brickettes. To start the coals, I usually put 4 \"matchlight\" type brickettes in the bottom of each hole in the cynderblock with a paper fuse, fill the balance of the holes with regular charcoal and light them up. This week I didn't have ant \"Matchlight\", so put 4 regular charcoals in the bottom and added a little lighter fluid to them and continued as normal. I like the assurance that the coals will light, but not the taste of fluid, so this lets me add a minimum of fluid.\nMake sure you have water in the water pan. Because I don't have adjustment vents on my smoker, it helps keep the smoker at a low temperature. \nYou will have to add about 16 new brikettes (already white ashed) to the fire box every hour, so you need to start them about 15-20 minutes ahead of time. Every hour when you replenish the charcoal, check the water pan to see if you need to add more. Do not let the waterpan go dry or the temperature will soar. \nYou will have to keep this up for at least an hour per pound of brisket, so think twice before buying the 15 lb monster. It's better to buy (2) 8 pounders. Step 4: A Finished Brisket. I had what I feel was ideal BBQ conditions this weekend. It was in the low 80's, with a gentle breeze. \nTo my surprise my 4 pound Brisket was done in 4 hours. 190 degrees. I put the brisket in a bowl and tightly covered the bowl with aluminum foil to rest for 20 minutes before slicing.\nIt came out perfectly. Juicey and full of flavor.\nHere is a slicing tip. When you are going to slice, turn it fat side down and cut across the grain. The knife with start better and your slices more uniform. I did have a picture of the sliced brisket but it didn't save. (Murphy's law)\nEven my friends who like BBQ sauce eat this as is. It needs nothing.", ["bbq-brisket-on-a-smoker_0", "bbq-brisket-on-a-smoker_1", "bbq-brisket-on-a-smoker_2", "bbq-brisket-on-a-smoker_3", "bbq-brisket-on-a-smoker_4"]] [40508, "Introduction: No-Bake Rainbow Marshmallow & Pineapple Pie. I'm old enough to remember the days of old when people got together in homes or organizations where we had potlucks, where there always seemed like the one or two families that would bring that delicious fruit parfait salad with the little rainbow marshmallows.Those were the days before snapchat and skype, where if you wanted to see one of your friends, you could invite yourself over or you had an open invitation to come over any-time-you-wanted. Every mom I knew had a bag of rainbow marshmallows in the pantry, and a container of whipped topping (I call it Cool Whip) just in case company came over and they had to throw together a dessert in a matter of a couple minutes with those sugary little soft morsels of joy.This is a version of that fruity flavored, sweet-salad goodness in a graham cracker pie crust.I hope it brings back a nostalgic feeling for you and possibly memories of some precious, certainly less-plugged in times that I personally crave on occasion. That's how I would describe eating a slice of this pie made me feel. Step 1: Ingredients and Utensils. Ingredientsone graham cracker crust (mine was store bought, and eight-inches round)one can sweetened condensed milkone can (20-oz) crushed pineapple, well drainedsix tablespoons (6-tbls) freshly squeezed lemon juice (from two (2) lemons)three and a half cups (3-1/2) cups rainbow colored miniature marshmallowsone cup whipped topping (Cool Whip) for the recipe and additional if you decorate (or garnish) the pie with toppingoptional: colored sprinkles (ours are supposed to be for ice cream) for garnishUtensils Usedbowl, whisk, rounded spatula, measuring cups, measuring spoons, plastic juicer with seed strainer (shown in a photo), and a fine mesh strainer (to drain the pineapple)to decorate the pie on the edge, I used wax paper and a seal-able plastic bagperTime Requiredpreparation - 10 minuteschilling - 4-hours Step 2: Juice Your Lemons.... My children helped me whip up this pie and the first task I had them do was help juice the lemons after I cut them in half.I strained the seeds out with the second strainer into a separate bowl before adding it to the condensed milk in the next step. Step 3: ...whisk Juice & Milk.... Add six (6) tablespoons of your fresh lemon juice to the one can of sweetened condensed milk.Whisk the mixture until well blended. Step 4: ...drain Pineapple & Add to Mix.... I used a small mesh strainer to drain the canned crushed pineapple. One of the picture shows a spoon that I used to press the pineapple so I could removed as much pineapple juice as possible, before adding it to the sweetened condensed milk/lemon juice mixture from the previous step.Fold the well drained pineapple into the mix. Step 5: ...fold in the Marshmallows.... Measure the marshmallows and fold them into the mixture. Step 6: ...fold in the Whip Cream.... Fold the one (1) cup whipped topping to the pie filling mixture. Step 7: ...and Add Mix to Crust & Chill.. Add the pie filling mixture to the pie crust. We used the back of the rounded spatula to smooth out the top.Let the pie chill in the refrigerator for at least 4-hours. We left it there overnight. Step 8: Top With Garnish, or Not. I chose to garnish the edge of the pie with remaining whipped topping.On a piece of wax paper, I traced the bottom circle of the pie pan using a dry erase marker.I cut the circle out with a pair of scissors, and placed it on top of the marshmallow pie filling.I placed about a cup of whipped topping into a re-closable plastic bag and snipped the end off one of the corners.Moving the pie as I squished the whipped topping out of the bag, I created a fluffy garnish around the edge of the pie, leaving the wax paper in place. Step 9: Lastly, Add Sprinkles, or Not.. Leaving the wax paper in place on top of the pie, I sprinkled the rainbow colored sprinkles around the edge of the whipped topping garnish, until satisfied with the look.You can see that the wax paper stops the sprinkles from getting on top of the filling.Before serving, slowly pull off the wax paper starting at one end, moving the sprinkles to one side as you pull the wax paper circle from one end to the other.I hope you take a photo of your creation! I would love to know if you try it.Thanks for looking!Original recipe from this pin:No Bake Rainbow Pie", ["no-bake-rainbow-marshmallow-pineapple-pie_0", "no-bake-rainbow-marshmallow-pineapple-pie_1", "no-bake-rainbow-marshmallow-pineapple-pie_2", "no-bake-rainbow-marshmallow-pineapple-pie_3", "no-bake-rainbow-marshmallow-pineapple-pie_4", "no-bake-rainbow-marshmallow-pineapple-pie_5", "no-bake-rainbow-marshmallow-pineapple-pie_6", "no-bake-rainbow-marshmallow-pineapple-pie_7", "no-bake-rainbow-marshmallow-pineapple-pie_8", "no-bake-rainbow-marshmallow-pineapple-pie_9"]] [40509, "Introduction: Sweet & Spiced Oat-Cakes. \nThese are essentially fruit flapjacks with spices. Soft, sweet, buttery and flavoursome.\nHigh in fat, sugar and carbohydrate, I made them for easy breakfasts.\nThis is an original recipe, I made it up myself. Step 1: Ingredients. \n>Rolled oat flakes - 250g\n>Salted butter - 200g\n>Honey - 100g\n>Dried chopped dates - 100g\n>Unrefined raw cane sugar - 50g\n>Glace cherries - 50g\n>Dried powdered ginger- 4 level tsp\n>Dried powdered cinnamon - 4 level tsp\n>Dried cloves - 6\n>Dried (green) cardamom pod - 9 seeds from inside\nOther fruit of the same mass can be substituted, sugars can be swapped, and I guess you could use different fat too. I didn't use the bag of mixed fruit in this batch, but initially intended to. Step 2: Preparation. \nSwitch your oven on to 175oC.\nOn a low heat, melt the butter, sugar and honey in a small saucepan.\nChop the dates and cherries into small pieces, as you would like.\nGrind the cloves and cardamom seeds with some of the sugar, mix well into the oats.\nAdd the ginger and cinnamon to the oats and mix well.\nToss the fruit well in the oats.\nPour in the melted butter & sugars, mix well. Step 3: Baking. \nLightly butter a baking tin / tins of your liking / choice.\nPress the mixture firmly into the baking tin / tins.\nCook for 20 min @ 175oC\nCover with foil and allow to cool.\nThey should turn out of a tin fairly easily being buttery.", ["sweet-spiced-oat-cakes_0", "sweet-spiced-oat-cakes_1", "sweet-spiced-oat-cakes_2", "sweet-spiced-oat-cakes_3"]] [40510, "Introduction: Mexican Shrimp Cocktail. Materials: ( the amount of ingredients depend on how much you want to make.) This recipe serves about 7-9 people.\u00a0\n-2 bags of large shrimp\n-1 onion\u00a0\n-1 cilantro\n-2 jalape\u00f1o (medium size)\n-1 tomato\u00a0\n-2-4 avocados\u00a0\n-Hot sauce ( any kind is fine but I personally use Louisiana Hot Sauce)\n-1 cup of water\n-3 cans of 8 oz. tomato sauce\n-ketchup\n-2 bowls\n-limes (if needed)\n-crackers or chips for the side Step 1: . Empty out the bags of shrimp into a container and rinse with lukewarm water so they thaw out. If they have tails or skin take them off after they have completely thawed out. Step 2: . Cut the onion, tomato, and jalapenos into diced size pieces. Cut the cilantro leaves in half. Step 3: . Add all the \"Chopped\" ingredients, not the shrimp yet, to the bowl. Step 4: . Now get another bowl. Step 5: . Pour the water, hot sauce, ketchup, and tomato sauce in the bowl and mix. To get the liquid to taste less like tomato, add more water and hot sauce. Step 6: . Now add the liquid to the first bowl with the onion and rest of the ingredients and mix again. Step 7: . The shrimp should be ready now. If you want to get more filling, cut the shrimp in halves or thirds. Add them to the bowl. Step 8: . Now get the avocados and slice them and put them on top of the cocktail or mix them in. Step 9: . Chill itn in the refrigerator if needed. Get some crakers or chips to go on the side.\u00a0 Step 10: . Enjoy!!", ["mexican-shrimp-cocktail_0", "mexican-shrimp-cocktail_1", "mexican-shrimp-cocktail_2", "mexican-shrimp-cocktail_3", "mexican-shrimp-cocktail_4", "mexican-shrimp-cocktail_6", "mexican-shrimp-cocktail_7", "mexican-shrimp-cocktail_8", "mexican-shrimp-cocktail_9", "mexican-shrimp-cocktail_10"]] [40511, "Introduction: Vegan Gluten-Free Buckwheat Apple Oat Rice Muffins! . Yesterday, I bought gluten-free buckwheat flour & gluten-free brown rice flour. I wanted to make tasty muffins with them so I made these beauties!One muffin really fills you up with deliciousness & goodness for your body! They aren\u2019t that sweet either. I also made them vegan! ;) Yeah! :) They are great as a lovely breakfast on the go, or when you sit down with a good vegan caf\u00e9 latte. I enjoy them with some vegan butter! :)These also make an excellent food gift, just see for yourself! :)Recipe: For 15 larger flower-shaped muffinsIngredients: * The dry ingredients: 2 cups of buckwheat flour 1 cup of brown rice flour 1 cup of gluten-free rolled oats 1 large juicy apple, peeled, cored & cut up into smaller chunks 1 tablespoon + 1/2 tablespoon gluten-free baking powder 1/2 teaspoon finely grinned Maldon sea salt, in a pestle & mortar 2/3 cup coconut sugar 3 tablespoons grinned flaxseed/ I ground broken flaxseed in my dry container of my Vitamix on full-speed until it resembles a flour. Measure 3 tablespoons. * The wet ingredients: 2/3 cup water 1/2 cup canola oil 1 cup + 1/2 cup unsweetened soy milk Method:1. Preheat your fan oven to 200\u00b0C ( 400 F ) for about 10 minutes. If you don\u2019t use a fan oven, change it. 2. Take a larger bowl & place a sieve over it. Sieve your 2 flours. Remove sieve. Add baking powder, sugar, sea salt, GF oats & coconut sugar. With a spoon mix it gently, to keep the air in. Finally, add the chopped apple pieces through it. 3. In a smaller bowl, add 3 tablespoons flaxseed powder. Add water. Whisk away & let it sit on your kitchen counter for about 5-10 minutes or until it forms kind of a gel. The mass will become thicker.This is instead of eggs, works as a binder. Now, add canola oil & unsweetened soy milk & whisk until fully joined. Now, add wet ingredients to the bowl with dry ingredients & mix it just gently through, just until it is all gently mixed in because you don\u2019t want the air to be gone! ;) I use silicon flower mats so I don\u2019t have to grease them. With the help of a larger spoon, spoon your muffin mix for 3/4 into the flower muffin mat. I have larger flower muffin shapes then the normal muffins so you will end up with huger flower-shaped muffins! I could fill 15 flower-shaped muffins. I place them on a Silpat on an oven rack for stability. Place them in the lower side of your oven & bake for about 20 minutes until a test pin comes out clean. Leave the muffins in their silicon casings for about 10 minutes. This way, your muffins will get a lovely shine on them & they are easily to remove. After these 10 minutes, carefully flip them over & out of the mats & place on a cooling rack to cool down or savor them still a bit warm with some vegan butter & a vegan caf\u00e9 latte! They are very delicious! :) MMM,\u2026 Excellent with vegan butter! :)You can find this recipe also here: http://sophiesfoodiefiles.wordpress.com/2014/08/09/gluten-free-vegan-buckwheat-oat-apple-muffins/ Step 1: . Step 2: . ", ["vegan-gluten-free-buckwheat-apple-oat-rice-muffins_0"]] [40512, "Introduction: Mixed Fruit Galette. Mixed fruit galette is one of the easiest things to bake! What is great about galette is that you can use any fruit you like (well, apart from bananas) and you don\u2019t need any special skills to make it! It\u2019s rustic, which also means it doesn\u2019t have to look perfect but it still will taste amazing!Read more ...Enjoy our easy recipes!Visit our new website: www.happyfoodstube.comSo lets get baking! Step 1: Watch the Video for This Recipe:. www.youtube.com/watch?v=JxJpgTKXA7Q Step 2: Ingredients:. 500g (1.1lb) Mixed Fruit200g (7oz) Shortcrust Pastry100g (3.5oz) Caster Sugar70g (2.5oz) Unsalted Butter2 Tablespoons Freshly Squeezed Lemon JuiceEgg wash (optional) Step 3: Directions:. 1. Wash, peel, core and dice the fruit.2. In a pan, melt butter and sugar. Add the fruit and reduce the heat to medium. Cook for about 5 minutes. Turn off and let it cool.3. Meanwhile: Roll out the pastry into a circle (if you want to have 2 small galettes, then divide the pastry before rolling into 2). Place it onto a baking tray lined with baking paper. To prevent the pastry from tearing, wrap it around your rolling pin and transfer onto the baking paper.4. Place the fruit mix in the middle of the pastry (don\u2019t allow much of the liquid onto the pastry \u2013 it might become soggy).5. With your hands start folding the outer edges of your pastry towards the middle, make sure the pastry is overlapping the fruit filling. This is a rustic pie so it doesn\u2019t matter how it looks as long as the edges are \u201cclosed\u201d somehow.6. Optional: brush the pastry edges with egg wash (egg or egg yolk, beaten with a bit of water).7. Bake at 180C/350F for 20-25 minutes or until cooked.8. Serve with ice cream or sour cream! Step 4: Subscibe/Follow Us to Get the Latest Updates:. \u25ba Website: www.happyfoodstube.com\u25ba Pinterest: https://www.pinterest.com/happyfoodstube\u25ba Youtube: www.youtube.com/happyfoodstube\u25ba Google+: https://plus.google.com/+happyfoodstube\u25ba Facebook: https://www.facebook.com/happyfoodstube\u25ba Instagram: http://instagram.com/happyfoodstube\u25ba Twitter: https://twitter.com/happyfoodstube", ["mixed-fruit-galette_0", "mixed-fruit-galette_2", "mixed-fruit-galette_3"]] [40513, "Introduction: Delicious Coconut Truffles. I love these coconut truffles! They are easy to make, taste great, made of healthy ingredients, and they are good for many kinds of diets- vegetarian, vegan, paleo... So all your friend and family can enjoy them.Let's begin! Step 1: Ingredients. For about 60 truffles you will need:750 gr of dried grated coconut14 dried dates~3 handfuls of walnuts~3 handfuls of bitter chocolate (I used 100%, but if you prefer bitter-sweet, that's OK)200 cc of coconut cream (regular cream is fine too)about 7 spoons of cocoa powder* This is merely a suggestion. You can add or remove walnuts, chocolate and dates depending on your taste. ** you will also need a food processor Step 2: Making Coconut Butter. The first thing you need to do, is put the coconut in the food processor, and let it work for a few minutes. The little flakes should become like coconut butter. If you don't give it enough time, the whole mixture will crumble in your hands. You might need to open the lid and push some coconut down with a spatula, if it sticks to the walls. Step 3: Dates and Cream. Once you got the right texture of the coconut, start adding the dates one by one (don't forget to take the seed out!). Next add the coconut cream, and let the whole thing mix together.Now would be a good time to taste the mixture and make sure it's sweet enough for you. if not, add more dates. Step 4: Adding the Goodies!. Now it's time to add the walnuts and chocolate. use the pulse option on your food processor, so they'll be chunks inside the truffles (yum!). You can really get creative here, and add whatever you think will go well. Other kinds of nuts, maybe even peanut butter! I've never tried that! Step 5: The Mixture Is Done. This is what it's suppose to look like... Put it in the refrigerator for at least half an hour. It'll be much easier to work with. Step 6: Get to Work!. Now grab a spoon and start making little balls. you might need to knead the \"dough\" a bit so it doesn't crumble. Step 7: Get Messy! . Last step: roll your truffles in cocoa powder. It'll give it a bitter twist, that goes well with the sweetness of the dates. Step 8: That's It!. And there you go! You made it to the end, with sticky messy hands! Congratulations :)Let it cool in the fridge for a few hours before eating it all up!", ["delicious-coconut-truffles_0", "delicious-coconut-truffles_1", "delicious-coconut-truffles_2", "delicious-coconut-truffles_3", "delicious-coconut-truffles_4", "delicious-coconut-truffles_5", "delicious-coconut-truffles_6", "delicious-coconut-truffles_7", "delicious-coconut-truffles_8"]] [40514, "Introduction: Matcha Chocolate. A smooth creamy matcha experience. This matcha chocolate is real easy to make. Just melt, mix, and pour into the chocolate mold. This recipe can be found at charlieforstar.com. Ingredients:\u00bc cup (50g) cocoa butter \u2153 cup (35g) confectioner's sugar \u00bd teaspoons coconut milk powder \u00bc teaspoon matcha powder Step 1: Melt Cocoa Butter. In a double boiler, melt the cocoa butter until it's completely liquid. Step 2: Add Remaining Ingredients. Add in the sifted confectioner's sugar, coconut milk powder, and matcha powder. Stir until there are no lumps in the chocolate mixture. Step 3: Fill Mold. Fill the mixture in a chocolate mold. Place the chocolate in the fridge for at least an hour.", ["matcha-chocolate_0", "matcha-chocolate_1", "matcha-chocolate_2", "matcha-chocolate_3"]] [40515, "Introduction: Kababa Burgers. Recipe Serves: 2 Total Cook Time: 1hour\u00a0 This is a recipe I learned as a kid spending my summers in Maine. Usually cooked over a warm bed of coals, but since I liked this so much and do not always have access to a firepit, I have tweeked it so that the burgers can be cooked indoors. The required experience level for someone trying to cook theses is that they must have a basic understanding of how to cook. If you can cook an omelet, you most certainly can cook these. Follow the steps, read the tips and you should have these done in about an hour. Enjoy! Step 1: Ingredients. The ingredients are few and the required cooking tools are simple, make sure that everything is clean and the knife is sharp. Food:\u00a0 2 Tomatoes 1 Head Cabbage 1 Onion 1 Cup Shredded Sharp Cheddar Cheese 1 lb Ground Beef (grass feed preferably)\u00a0 Tools: Frying Pan Cutting Board Knife Spatula\u00a0 Foil Pan Mixing Bowl\u00a0 Step 2: Preheat Oven 425 F. Preheating the oven is the first thing you should do. By the time the oven is done preheating everything will be ready to go in. Step 3: Cook Ground Beef in Medium Pan. Place the ground beef in a medium sized pan. Start to cook the ground beef over medium heat. While this is cooking you will be preparing everything else. Keep in mind to continually check the meet while preparing the vegetables, make sure to stir it every now and then so it gets cooked evenly.* If you cannot mulittask do this step until the ground beef is fully cooked and there is no pink left in the meet. After the meet is cooked continue with step 4.* Step 4: Finely Cut Tomatoes & Onion. While the meat is cooking, it is time to prepare the vegetables. Cut both the tomatoes and half of the onion. Make sure to finely cut these as you do not want big chunks in the finished burger. Step 5: Stir Beef. Just a reminder to continually check and stir the beef so that it cooks evenly. Step 6: Monitor the Beef Until Fully Cooked (cook Time Should Be About 10min). When the beef is fully cooked there should be no pink visible on the meat. If there are any big chunks, try to break up the meat with the spatula as this will make it easier to combine with all the other ingredients. Step 7: Break Off Cabbage Leaves and Lay Out Piece of Foil. You will need to break off 2 Cabbage leaves per burger. The leaves should not have any breaks in them. It is preferable to use the leaves on the outer edge of the cabbage as these are the biggest and will hold the most ingredients. Next cut a piece of foil that is significantly larger than the leaf so that when placed over it, the foil will competely encase the cabbage. Step 8: Fill One Leaf of Cabbage With Ingredients. Begin to place the ingredients in\u00a0one cabbage leaf\u00a0starting with the half the\u00a0meat. Add the chopped up onions and tomatoes with portions that are to your liking. Next add some shredded\u00a0cheese, again it is up to you how much shredded cheese you would like to add. Step 9: Cover Filled Cabbage Leaf With Second Leaf. Cover the first cabbage leaf that is filled with ingredients with a second leaf that is empty. Make sure the second pieice is upside down so that when put together, the burger looks like a full size cabbage. Step 10: Repeat Steps 9 and 10 for Second Kabababurger. Repeat steps\u00a07,8 and 9\u00a0to make the second burger. Make sure to use\u00a0the rest of the\u00a0meat and again it is to your preference how much of the other ingredients you would like to use. Step 11: Cover Both Cabbage Domes With Foil. With the 2 foil pieces that you have cut out for the burgers, wrap the burgers in them. The easiets way to do this it to put the burger in the middle of the foil, grab all the corners of the foil and put them over the center of the burger and then crunch it so that it fully covers the burger. Step 12: Place in Oven. Place the burgers on a tray and put them in the oven, which by now should be heated to 425 degrees farenheit.\u00a0*Make sure to use oven mits as the oven\u00a0will be hot.*\u00a0 Step 13: Cook for 25 Minutes. Set the timer for 25 minutes and close the oven. Step 14: Remove Foil and Let Cool Before Enjoying. *Proper kitchen etiquette should be used here as the foil and contents will be hot, make sure to use oven mits.*Take the tray out of the oven after 25 mintues. Let\u00a0the foil\u00a0cool for about 5 minutes or by the time it\u00a0is cool enough to handle. Slowly seperate the foil enough so that the contents can be eaten while still enclosed in the foil. It is best to place the foil on a plate and use a fork to eat the burger.\u00a0 Be careful as there will be alot of delicious juices at the bottom that will be hot. Enjoy!", ["kabababurgers_0", "kabababurgers_1", "kabababurgers_2", "kabababurgers_3", "kabababurgers_4", "kabababurgers_5", "kabababurgers_6", "kabababurgers_7", "kabababurgers_8", "kabababurgers_9", "kabababurgers_11", "kabababurgers_12", "kabababurgers_14"]] [40516, "Introduction: Pecan Bars. Sticky-sweet and loaded with nuts - pecan bars aren't the prettiest treat, but they make a perfect ending to any meal. Similar to pecan pie, these awesome bars are sure to satisfy a crowd. Step 1: You'll Need. . .. SoftwareCrust\n\t\t1/3 cup pecans, roughly chopped\n\t\t3 tablespoons butter, cubed\n\t\t4 tablespoons flour\n\t\t3 tablespoons spelt flour (substitute whole wheat or regular flour if you can\u2019t find spelt)\n\t\t2 1/2 tablespoons sugar\n\t\tpinch of saltFilling\n\t\t1/2 cup softened butter\n\t\t1 cup dark brown sugar\n\t\t1/3 cup dark corn syrup\n\t\t1/4 cup flour\n\t\tpinch salt\n\t\t1/4 teaspoon each grated fresh ginger, nutmeg, and cinnamon\n\t\t1 tablespoon whiskey\n\t\t1/2 teaspoon vanilla extract\n\t\t3 cups pecans, roughly choppedHardware\n\t\t8\u201d x 8\u201d\u00a0 baking dish\n\t\tparchment paper or foil\n\t\tfood processor\n\t\tmixing bowl\n\t\tspoon or spatula\n\t\tmeasuring cups and spoons Step 2: Getting Crusty. \n\t\tPreheat oven to 350 degrees Fahrenheit\n\t\tLine baking dish with parchment or foil\n\t\tCombine pecans, butter, flour, spelt, sugar, and salt in the food processor and pulse until combined\n\t\tPress the mixture evenly into the prepared baking dish\n\t\tBake for 25 minutes then remove and allow to cool slightly Step 3: Fill'er Up. \n\t\tIn a mixing bowl combine the butter, brown sugar, and salt\n\t\tAdd the corn syrup, whiskey, vanilla, flour, ginger, cinnamon, and nutmeg and mix to combine\n\t\tStir in the pecans\n\t\tSpread the mixture over the crust and bake for about 30 minutes or until bubbly (BE CAREFUL when removing the pan from the oven! Molten sugar burns are nothing to mess with)\n\t\tAllow to cool fully in the pan at room temperature, then chill for about 30 minutes in the refrigerator\n\t\tRemove from the baking dish by lifting the foil and cut into bars\n\t\tEnjoy!", ["pecan-bars_0", "pecan-bars_1", "pecan-bars_2", "pecan-bars_3"]] [40517, "Introduction: How to Make Soft Vegan Flatbread. In this instructable I will show you how to make flavorsome soft vegan flatbread. It is easy to make and only requires 4 ingredients. It doesn\u2019t contain any yeast or baking soda. I use a kitchen machine to knead the dough but you can do it by hand as well.You can eat flatbread with for example a (spicy) curry or stew The flatbread remains nice and soft. You can eat it directly, keep in the refrigerator for 3 to 4 days or freeze them and use when needed. Step 1: Overview. To make the flatbread, you start with 300 grams of all purpose flour and add \u00bd teaspoon of salt in a bowl or the kitchen machine. Then take 175 ml of unsweetened almond milk (if you are non vegan you can use regular milk) and put it on the stove and add 50 grams of vegan butter. Warm slowly to dissolve the butter (do not boil the milk). As soon as the butter is dissolved take the milk from the heat.Add the milk mixture to the flour. Turn on your kitchen machine or knead it through by hand until you have an elastic dough. In the kitchen machine this takes about 2 to 3 minutes by hand this will take more like 10 minutes. Take the dough out of the kitchen machine and flour your board to knead the dough through by hand. Wrap in foil and let it rest for about 30 to 40 at room temperature. The gluten in the dough are now activated. After an ample rest period take the dough out of the foil and knead the dough with some flour. Then slice the dough into 6 pieces to get medium sized (8 inch) flatbread or 4 pieces for large (10 inch) flatbread or 10 pieces for small (6 inch) flatbread. Flour the board and roll the flatbread into a round shape, be aware not too thin. I love to cook with a cast iron skillet and recommend anyone to get one and heat it on medium to high heat. Use some vegetable or olive oil and brush your skillet. Bake the flatbread until you see brown patches and bubbles on the flatbread. Bake for 2 minutes and turn the flatbread to bake for another 2 minutes. Then the flatbread is done. You can brush some oil and finely chopped garlic to turn it into garlic flatbread. Step 2: Watch the One Minute Video. Want to see how to make the flavorsome soft vegan flatbread? Watch the 1-minute food inspiration video. Step 3: What Do You Need to Make This Recipe. 2 cups / 300 gram of plain flour (plus some additional flour to flour the board for rolling the dough)\u00bd teaspoon of salt.50 grams of vegan /vegetable butter.175 ml of unsweetened almond milk.Vegetable oil for backing. Step 4: Instructions. Put flour and salt in the kitchen machine.Melt butter and combine with milk.Add the milk mixture to the flour and salt.Let kitchen machine run to combine into an elastic dough.Knead the dough by hand for a couple of minutes.Wrap in foil and let it rest for at least 30-40 minutes.Knead the dough on a floured board before cutting into 6 equal pieces.Roll with a rolling pin into tortilla shaped circles of about 8 inch. Do not roll to thin.Heat a skillet with some sunflower oil or olive oil.Bake the flatbread about 2 minutes per side. The flatbread should get brown patches and you will see bubbles appear. Turn and bake the other side.Ready to serve. Step 5: Notes. You can eat the flatbread with for example a nice vegetable curry or stew.You can store the flatbread temporarily in the refrigerator for 3 to 4 days or freeze them and use when needed.I hope you enjoy this recipe! If you tried out this recipe or have some suggestions then let me know via the comments.More information and a printable recipe can be found on The Tortilla Channel.", ["how-to-make-soft-vegan-flatbread_0", "how-to-make-soft-vegan-flatbread_1", "how-to-make-soft-vegan-flatbread_3", "how-to-make-soft-vegan-flatbread_4", "how-to-make-soft-vegan-flatbread_5"]] [40518, "Introduction: Shopkins Kooky Cookie Dough Cake. Shopkins Kooky Cookie cake. Chocolate cake with a delicious layer of safe to eat NO eggs chocolate chip cookie dough. Use the cookie dough recipe in homemade ice cream or toppings. Or eat it right out of the bowl. Share this video with friends and family that love Shopkins.Things Needed: 2 six inch cake layers Golden brown buttercream frosting Americolor Gold #135 Americolor Warm Brown #131 4 various size round cookie cutters. Lids also work Fondant - Blue, Black, White, Pink and Caramel 1/2 cup unsalted butter 1/2 cup light brown sugar 1/4 cup granulated sugar 1 tsp vanilla extract 1/4 cup whole milk 1/2 tsp salt 1 1/2 cups all-purpose flour 1 cup mini chocolate chips Brown Sixlets Pink Sixlets Extra large marshmallow Hot pink sanding sugar Step 1: Make Kooky's Eyes. Roll out very thin white, blue and black fondant. Cut 2 large circles and two small circles out of the white fondant. Cut 2 circles out of the blue fondant slightly larger than the large white circle, Then cut 2 black circles smaller than the blue and larger than the small white. Use water to layer the fondant circles and build the eyes. Then cut a half circle at the bottom of each eye. Lastly roll out a thin snake of black fondant and wrap it around the eye. Step 2: Make Kooky's Mouth. Roll out black fondant and cut a circle. Then use the same cutter and cut a half circle from the bottom. This creates a half moon shape. Then roll out 2 thin snakes of pink fondant and attach them around the top and bottom of the half moon. Trim any excess to form a mouth. Add a small square of white fondant for her tooth. Step 3: Make Kooky's Pink Shoes. Cut and extra large marshmallow in half. Put toothpicks into each half. Mix water and pink food color in a bowl. Dip each of the marshmallows into the mixture until the marshmallow is a bright pink. Then cover them in bright pink sanding sugar. Set on wax paper to dry. Step 4: Make the Cookie Dough. In a mixer add 1/2 cup of butter, 1/4 cup sugar and 1/2 cup brown sugar. Cream until its light and fluffy. Beat in 1/4 cup of whole milk and 1 tsp vanilla. Then slowly mix in 1 1/2 cups of all purpose flour. Finally stir in 1 cup of mini chocolate chips. Step 5: Prepare Cookie Dough Layer. Line a 6\" cake pan with parchment paper. Press the cookie dough into the cake pan. You will not use all the dough. Give the rest to the kids to eat out of the bowl. With no eggs its perfectly safe to eat. Place into the refrigerator. Step 6: Prepare Your Cake. Bake a 2 layer 6\" chocolate cake. Put a layer of a golden brown buttercream on your first layer. I used an Americolor Gold and Warm Brown to color the buttercream. Place your cookie dough layer on top and spread some buttercream on top and place your second layer on top. Place it in the freezer for 30 minutes Step 7: Cut Out Kooky's 3 Bite Marks. With a sharp serrated knife cut the 3 bite marks out of the cake. Step 8: Frost the Cake. Frost the entire cake with the golden brown buttercream frosting. Get it as smooth as you can. Step 9: Add Kooky's Face. Add the eyes and mouth we created in a previous step. Also make a nose cheekbones and eyebrows out of a caramel colored fondant. Step 10: Add a Border to the Cake. Add pink pearlized Sixlets as a border around the cake. I found them at Walmart. Add brown Sixlets for her chocolate chips. Step 11: Attach Kooky's Pink Shoes. Lastly attach her shoes using the toothpicks we inserted in a previous step. You may need to add a little fresh buttercream to keep the shoes attached to your cake.", ["shopkins-kooky-cookie-dough-cake_1", "shopkins-kooky-cookie-dough-cake_2", "shopkins-kooky-cookie-dough-cake_3", "shopkins-kooky-cookie-dough-cake_4", "shopkins-kooky-cookie-dough-cake_5", "shopkins-kooky-cookie-dough-cake_6", "shopkins-kooky-cookie-dough-cake_7", "shopkins-kooky-cookie-dough-cake_8", "shopkins-kooky-cookie-dough-cake_9", "shopkins-kooky-cookie-dough-cake_10", "shopkins-kooky-cookie-dough-cake_11"]] [40519, "Introduction: Grand Marnier Ice Cream With Hot Chocolate Fudge Sauce. http://delightfulvegans.com/recipe/grand-marnier-i...I thought it was time to share one of my favourite ever recipes! I have such fond memories of this Grand Marnier Ice Cream with Hot Chocolate Fudge Sauce recipe.It's actually my Grandma's recipe and my Mum used to make it when we were kids, on special occasions, when they'd have friends around for dinner and we had to go to bed early. Sometimes though, there would be leftovers the next day and we could have a mouthful of this absolutely divine ice cream. I don't recreate this often, but when I do, I savour every mouthful. I've never had anything like it!You'll need to get a good quality vegan vanilla ice cream for this recipe. Please don't buy the ones that taste like cardboard at the supermarkets! I used CocoLuscious ice cream. In my opinion it's the best and tastiest one in Australia (you can also get it in New Zealand and Singapore!)I just love the orange rind in this recipe - combined with the Grand Marnier liqueur it is a taste sensation. Also the crunch of the toasted slivered almonds... and the bits of toasted coconut... ok, ok, ALL of it is mouthwateringly, delectably, divinely delicious!! And then the Hot Chocolate Fudge Sauce takes it to a whole other level! We don't use alcohol in our recipes much, but when we do, we make sure we do it with style!We even made a video on how to make it on our YouTube Channel. You can check it out here:Please let us know if you make this recipe. We'd love to hear how it turned out for you! Please share this recipe with ice cream lovers around the world!! Step 1: What You Will Need. Ingredients:Grand Marnier Ice Cream1 litre of Vegan Vanilla Ice Cream1 Tbsp of Grated Orange Rind1/2 a cup of Shredded Coconut1/4 a cup of Slivered Almonds2 Tbsp of Grand Marnier LiqueurHot Chocolate Fudge Sauce1/2 a cup of Dark Vegan Chocolate1/4 a cup of Coconut Cream1/2 tsp of Vanilla ExtractA pinch of Salt2 Tbsp of Raw Sugar1 Tbsp of Coconut Oil Step 2: . Let the ice cream melt a little for 5 to 10 minutes. This will make it easier to mix the other ingredients through. Step 3: . Put the ice cream in a big bowl and add the orange rind, toasted slivered almonds, toasted coconut and Grand Marnier and mix through until well incorporated Step 4: . Pour this mixture into a container that can be stored in the freezer. Freeze overnight, or for at least 6-8 hours Step 5: . For the hot chocolate fudge sauce, add all the ingredients to a double boiler or into a bowl over hot water and stir until melted. Pour generously over scoops of the Grand Marnier Ice Cream!", ["grand-marnier-ice-cream-with-hot-chocolate-fudge-s_0", "grand-marnier-ice-cream-with-hot-chocolate-fudge-s_1", "grand-marnier-ice-cream-with-hot-chocolate-fudge-s_3", "grand-marnier-ice-cream-with-hot-chocolate-fudge-s_4", "grand-marnier-ice-cream-with-hot-chocolate-fudge-s_5"]] [40520, "Introduction: Sweet Onion Bread. This is one of the first vegan recipes I have ever tried to make, and it was the love at the first bite! :D It's extremely delicious and crunchy, and there are so many ways you can eat it! You can even customize it by adding your favorite spices and flavors! ^_^If you like this instructable, please vote at the \"Vegan Food Challenge\"! :Dhttps://www.instructables.com/contest/vegan2016/If you are curious to see how I made it, and you don't want to miss this amazing recipe for tasty and healthy snack, keep on reading! Step 1: Ingredients. For this recipe you will need:- 2 sweet onions- 1 cup of ground flax seeds- 1 cup of ground sunflower seeds- 1/3 cup of olive oil- sea salt- spices of your choice Step 2: Blending All Together. Ground flax seeds and sunflower seeds until it's powdery. Transfer it into a large bowl.Peel and cut the onions and blend them as well.Add in a bowl with other ingredients and mix until compound. Add water if it's too dry. Step 3: Baking. Put the baking paper on the baking pan, spread the mixture on the paper, around 1 cm thick and bake it at 150\u00b0C for about an hour. After about 40 minutes (first check is it hard enough), turn it over carefully. If it brakes,don't worry, pieces don't have to be perfect shaped :) Step 4: Enjoy!. You can eat at just as it is, or put some mashed avocado on top, veggies, any kind of dressing that you like... Possibilities are endless! ^_^Notice: I didn't create this recipe, I just want to share the beautiful taste with as many people as I can! :)Thank you for reading! <3", ["sweet-onion-bread_0", "sweet-onion-bread_1", "sweet-onion-bread_2", "sweet-onion-bread_3", "sweet-onion-bread_4"]] [40521, "Introduction: Sarah's Snack Mix Pizza. This was my oldest daughter's, Sarah, idea. \u00a0 She wanted to make a snack mix pizza and it had to be with pink frosting.\u00a0 She isn't old enough to have her own membership so I offered her the use of mine for this project. Step 1: Ingredients. CRUST:\n2 eggs\n2 Cups peanut butter\n2 Cups sweetener( I used 1 cup stevia in the raw)\n\u00a0\n\"Sauce\":\nCream/milk\nextract\nfood color\npowder sugar\nToppings:\nRound pretzels\nCandy coated chocolate pieces\nvariety of nuts\nchocolate chips\nmarshmallows\ncoconut flakes\nAny thing else you would like Step 2: Directions. Crust Step 3: Directions. Sauce Step 4: Directions. Toppings Step 5: Eating. ", ["sarahs-snack-mix-pizza_0", "sarahs-snack-mix-pizza_1", "sarahs-snack-mix-pizza_2", "sarahs-snack-mix-pizza_3", "sarahs-snack-mix-pizza_4", "sarahs-snack-mix-pizza_5"]] [40522, "Introduction: Indian Chat Dahi Puri With Cottage Cheese. Dahipuri, or dahi puri, is a snack which is very popular in India. The dish is a form of chaat it is served in mini-puri shells.As a tasty twist I added paneer to it, which is a fresh cheese common in South Asia. It is made by curdling heated milk with lemon juice, vinegar, or any other food acids. You can either buy it in a store, or prepare it at home very easily. Here is a link of how to prepare homemade paneer.We are going to start with the mini-puri shells in which the dish is served in. They are an unleavened deep-fried Indian bread.Ingredients for the puris:2 cups semolina (sooji) 1/8 tsp baking powder a pinch of salt 3 to 4 tbsp. of all-purpose flour Step 1: Procedure for Preparing the Puris. Semolina is the coarse, purified wheat middling of durum wheat mainly used in making pasta and couscous. Fill 2 cups of semolina, 1/8 tsp baking powder and a pinch of salt into a bowl and mix well. Step 2: Add Water. The next step is to add water. When it is added, the semolina absorbs it. Add 3 to 4 tbsp. of all-purpose flour to it, depending on the consistency you want. Step 3: Forming the Dough. Mix and knead the dough until it is soft, elastic and non-sticky. Add a little oil and knead again.Grease your worktop with oil, take a small portion of the dough and roll it flat using roller. Cut the dough into small circles with a lid or a cap of a wide-neck bottle Step 4: Frying. Fry it in oil until they turn slightly brown in color. They puff up as soon as you place them in the oil. Step 5: Baking. After frying, bake them at 150\u00b0C (302\u00b0F) for 15 minutes to make sure to get rid of all the moisture. They will be totally crisp after bakingTip: First fry them to a light brown color and then bake them Step 6: Dates Tamarind Chutney and Red Chili Garlic Chutney Preparation. The puris you just prepared above can be used for the dahi puri preparation.To prepare the dahi puri we need to prepare few chutneys.Ingredients for the dates tamarind chutney:1/4 cup tamarind soaked in 1/4 cup water 1 cup deseeded dates soaked in half cup water 2 tsp coriander powder 1 tsp red chili powder 1 tsp ginger powder a pinch of black salt for taste Ingredients for red chili garlic chutney: 10 dry red chiles 6 to 7 garlic clover a pinch salt for taste Step 7: Procedure for Dates Tamarind Chutney. Soak 1/4 cup tamarind in 1/4 cup water and microwave the mixtureSimilarly soak 1 cup deseeded dates in half cup water and microwave itExtract tamarind juice and add to blender.Add the soaked dates, coriander powder, red chili powder, black salt, ginger powder, cumin powder and blend by adding water.Take a sauce pan and transfer the blended paste, add half cup of water and boil until the paste becomes thick.I already posted an instructable on how to make a dates tamarind dip. Please check this link for the detailed procedure on how to make dates tamarind chutney.https://www.instructables.com/id/Savory-and-Spicy-... Step 8: Procedure for Red Chili Garlic Chutney. Soak about 10 red chilies in hot water for about 30 minutes.Add the soaked chilies in a blender with 6 to 7 garlic cloves and saltBlend to paste by adding water to it Step 9: Ingredients for Paneer Dahi Puri. After preparing puris and chutneys, the final step is to make the dahi puri.Ingredients for paneer dahipuri:30 puris One to one and half cup of crumbled paneer Fresh green peas boiled 3/4 cup of the dates tamarind chutney 1/2 cup of the red chili garlic chutney Spicy tomato ketchup 2 tsp of red chili powder 1 to 2 tsp of chat masala 2 tbsp of coriander powder Aamchur powder Pani puri masala Salt for taste Thick curd Sev**Sev is a popular Indian snack food consisting of small pieces of crunchy noodles made from chickpea flour paste. Step 10: Procedure for Making the Paneer Dahi Puri. Take the paneer slices and crumble it.Now place the crumbled paneer in pan and all spices red chili powder, coriander powder, cumin powder, chat masala, aamchur powder, cumin powder, panipuri masala and salt.The amount of spices depends on how you would like everything to tasteMix all spices with the paneer and slightly heat it for 3 minutes. Add spicy tomato ketchup to it and mix. Step 11: Filling. Next step is filling. Take puris and make hole in the centre. Fill the puris with prepared spicy crumbled panee and fill 3/4 of the puris with crumbled paneerNext add boiled fresh green peas on top of crumbled paneer Step 12: Add All Chutneys. Now add all the chutneys: the dates tamarind chutney and the red chili garlic chutney in all the purisNext add the sliced onions Step 13: Add Thick Curd. Add a pinch of sugar to the curd and mix. Add this thick curd and also the sev on top of it.Finally sprinkle the red chili powder and chat masala on top.Garnish with coriander or curry leaves(All spices listed above will be available in indian stores)", ["paneer-dahipuri_0", "paneer-dahipuri_1", "paneer-dahipuri_2", "paneer-dahipuri_3", "paneer-dahipuri_4", "paneer-dahipuri_5", "paneer-dahipuri_6", "paneer-dahipuri_7", "paneer-dahipuri_8", "paneer-dahipuri_9", "paneer-dahipuri_10", "paneer-dahipuri_11", "paneer-dahipuri_12", "paneer-dahipuri_13"]] [40523, "Introduction: Chocolate Katamari Ball. Na na na na na na na na na chocolate katamari! Anyway, these just happen to look like an unrolled katamari. You can make them into little flowers, by adding petals to the toothpick stems. The only limit is your imagination! \nGood for parties, and easy to make while watching tv (important criteria for my projects). Step 1: Assemble!. For this you will need...\nChocolate chips (15 or so per katamari)\nWhoppers (any malted balls)\nPeanutbutter (preferably creamy)\nToothpicks (plain, colorful, or miniswords if you're into that)\nButter knife\nSmall plate\nStyrofoam base (depending on your presentation, obviously not required for eating)\nGather and proceed! Step 2: Construct!. Spear the Whopper with your toothpick. Next, spread the peanutbutter on said Whopper, using your knife/finger/tongue (I won't judge). \nWe shall use the peanutbutter as our cement and next we shall stick on the chocolate chips (15 to 17 should do nicely).\nThe more tightly you can pack the chocolate chips, the better it will look and the less peanutbutter will show. \nSo that's it? Step 3: Yeah, That's It!. You're done! Devour and enjoy. Some ideas for presentation follow...\nUse white chocolate/dark chocolate/peanutbutter chips\nUse pink or yellow to make flowers and have a green toothpick stem.\nFor a more authentic katamari, use different colored white chocolate chips.\nMake a forest by sticking a bunch in a styrofoam base\n*Note: I am not responsible for accidentally eaten styrofoam, choking, nor any injuries that might occur while ingesting the katamari. Please chew thoroughly.\nComment/ratings always appreciated!", ["chocolate-katamari-ball_0", "chocolate-katamari-ball_1", "chocolate-katamari-ball_2", "chocolate-katamari-ball_3"]] [40524, "Introduction: THE TART AND THE QUICHE. THE INGREDIENTS......\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 I like to use as much organic products as possiblethe tart:\n2 1/2 cups of flour\u00a0\n2 sticks of chilled butter\n2 tablespoons of sugar\npinch of salt\n1/2 cup of ice waterthe egg mixture:\n6-8 brown free range eggs\na pint of heavy creme\nsalt, pepper, parsley\n1/4 lb. of Romano cheesethe filling:\n2 heirloom tomatoes\n2 onions ( saut\u00e9 in olive oil until slightly brown)\n1 small fresh mozzarella\na small amount of fresh basil leavesPREPARATION:\nthe tart...In a mixer...place the butter along with the two tablespoons of sugar and blend until this resembles coarse meal, add the salt and flour, then mix until all ingredients are incorporated, add in the water... just a little at a time until it starts to form a ball...do not\u00a0over mix, as this will result in a tough and difficult dough to roll out. If the dough is sticky, then either the butter was not chilled enough or you over mixed it...a good option at this point is to place the balls in a storage bag and refrigerate for an hour or so. Roll out the dough on a cold and well floured surface preferably stone or stainless steel, make sure that both the countertop and rolling pin are completely covered with flour, as a dry patch will make the dough stick and tear it apart...putting the tart together with pieces is not a pretty picture...work from the center and flip the dough over to keep it from sticking to the surface. Once it's rolled out, place one end of the rolling pin at the outside edge of the dough and roll backwards onto the pin and place directly over the fluted pie pan and drop the edge of the dough at the outside of the pan and un-roll until in place, move quickly before the sharp\u00a0\u00a0fluted\u00a0edges of the pan cuts your dough. I like to leave my edges high and unstructured but you can carefully trim the edges to give them an appearance of uniformity... When making small 4\" individual tarts, pre-baking is not required but with a typical 9\" tart shell it is a good practice to pre bake for 12 minutes with a sheet of parchment paper and ceramic weights @ 350 degrees.the egg mixture:\nWhip the pint of heavy creme for three to four minutes on high speed or until it thickens, then add the eggs, salt, pepper and parsley. Beat this until fully incorporated and slightly thick.THE ASSEMBLY:\nPlace the saut\u00e9 onions on the bottom of the shell, fill with the egg mixture about halfway, then evenly spread the sliced tomatoes in a circular pattern along with pieces of fresh basil and then finish with the sliced fresh mozzarella and coarsely grated Romano cheese .\u00a0\nBake these tarts @ 375 for approximately 25-30 minutes for the 4\" tart and 40-55 minutes for the 9' tart.", ["the-tart-and-the-quiche_0"]] [40525, "Introduction: Brussel Sprouts? Eww to Oooh!. A great side dish to get kids to try brussel sprouts or for those who dislike brussel sprouts but want the benefit of eating a healthy, dark green leafy vegetable. Only a few ingredients, inexpensive to make, and only a little \"bad stuff\" to enhance the flavor. This is a side dish that has been put into regular rotation at our house.Please expand and adapt this recipe to how your family likes it and let me know what you come up with, I'd love to try your version! Step 1: Bacon-y Sweet Brussel Sprouts. This is a recipe I made up the other night out of desperation to get my kids to eat some green vegetables. We didn't have our usual safety net of green beans on hand, only (kids quaking with fear) brussel sprouts to have with dinner that night. A one-hit wonder? Not this time! Turns out, my whole family enjoyed them to the point of my 5-year old asking if there were any more \"bwussel spwouts.\" Chalk up a win for brussel sprout growing farmers and dads everywhere!Time to prep: 10 minutes Time to cook: 25-30 minutes, depending on how tender you like your sprouts. I cooked these for 25 minutes which left them tender, but al dente.Cost: Estimated about $5.50 for four side-sized servings. The 'sprouts were $4.99. Step 2: Ingredients:. Always remember, any brands will work fine. Use what you like, no need to purchase what I used!- 12 oz. container of brussel sprouts - 1 strip of bacon - 1 tsp. olive oil - \u00bd cup of applesauce - 1 1/4 cup beef stock - 1 pinch each of salt, pepper, and cinnamon - 1 tsp. maple syrup Step 3: Utensils and Pan Needed. a saut\u00e9 pan or something similara wooden spoon or something to stir witha sharp knife, the sharper the better, 'sprouts are tough before they're cookeda platea cutting board Step 4: Getting Started. Turn the burner on you wish to use on high on the stove and place your saut\u00e9 pan on it to get warmed up for 3 minutes. While the pan is heating, prepare your brussel sprouts on the cutting board. Cut off the stem end then cut the sprout in half lengthwise. Throw the stem ends away. Place the sprouts on a plate or in a bowl, you'll need the cutting board again for cutting up the bacon. Step 5: Mmmm... Bacon. Take your strip of bacon and lay it out flat on the cutting board. Cut it into 6ths or 8ths depending on long the piece of bacon is. Place your pieces of cut up bacon into the saut\u00e9 pan and cook until almost crisp.Add the olive oil to the pan. Step 6: Everyone in the Pan!. Don't know how all that code got here, but it's gone now!Add the 'sprouts to the pan. They will pop and hiss for about a minute and then settle down. Let them cook for about 3-4 minutes, stirring or tossing once or twice. You want the 'sprouts to caramelize.Add the pinch of salt and pinch of pepper, toss or stir to distribute evenly and then lower the heat to medium/medium low. Step 7: Finishing Up and Serving. Add the beef stock and let everything simmer until most of the stock is absorbed/evaporated.Add the applesauce and sprinkle the pinch of cinnamon in. Toss or stir to coat everything. Let it cook anther 3-4 minutes, stirring once or twice. Drizzle the maple syrup over everything and toss or stir to coat. Cook for one more minute then remove from heat and serve.I hope this will help some frustrated parents out there who have fussy eaters at home to at least TRY a green vegetable. It worked in my house, hopefully it will work in yours too. Now, if I could just get them to eat some kind of seafood...", ["brussel-sprouts-eww-to-oooh_0", "brussel-sprouts-eww-to-oooh_2", "brussel-sprouts-eww-to-oooh_3", "brussel-sprouts-eww-to-oooh_4", "brussel-sprouts-eww-to-oooh_5", "brussel-sprouts-eww-to-oooh_6", "brussel-sprouts-eww-to-oooh_7"]] [40526, "Introduction: Brie and Vegetables Bowl. A healthy meal, snack or appetizer rich in flavor that is incredibly quick and easy. Step 1: The Recipe. Ingredients:\nBrie (I use the light variety)\nRed bell pepper\nRed onion\nWhite onion\nButton Mushrooms\nOlive Oil\nChop all of the vegetables using as much or as little as you like.\nMeanwhile, drizzle olive oil onto the skillet and put over medium-high heat.\nPut in all of your vegetables and cook them until the onions are just a little brown and crispy.\nCut a wedge about one serving size amount of Brie and divide it into smaller wedges, then fan out in your bowl.\nAn option before you put the vegetables in the bowl is to microwave the brie in the bowl for about 15-20 seconds.\nDrizzle the warm olive oil over the brie wedges, then add vegetables.\nSprinkle a bit of pepper on top.\nEnjoy!", ["brie-and-vegetables-bowl_0", "brie-and-vegetables-bowl_1"]] [40527, "Introduction: Gluten Free Peanut Pumpkin Spice Yo-Yo Cookies. Visit the website for more detailsWow! These are such an awesome treat - and gluten free too! It's a bit of a long winded name - Gluten Free Peanut Pumpkin Spice Yo-Yo Cookies! (try saying that 3 times fast!), but it's the only way I thought to describe them properly - because they are exactly what the name says!If you're not gluten free, you could substitute the oat flour with all purpose flour, which should make them a bit lighter and fluffier.Whoever thought of pumpkin icing before!? Not me! But when I was making the icing for these, I thought it'd be great to give it a nice orange colour and threw a tablespoon in. Best. Idea. Ever.The icing on these cookies is the most unhealthy part - so if you're on a health kick, just eat the cookies as is, without making the icing. I used coconut sugar in the cookies to sweeten - and oat flour - so they're pretty healthy!These cookies are best eaten on the day you make them, otherwise they will go a bit soft (they still taste good - just not as good!)If you love cookies, try out our Lemon and Poppy Seed Cookies or our Nutmeg Spiced Cookies!Did you know we've just launched our Vegan Food Magic eBook!? Check it out below! If you use the Offer Code dvegans5off you'll receive over 30% off! (this is only available for the first week!). So go ahead and copy the code above and click the link below to get an awesome discount and access to some ah-maze-ing recipes!!Yes please! I'd love to receive over 30% off! Step 1: What You Will Need. Cookies:1 1/2 cups oat flour1 tsp baking powderPinch of salt1 tsp cardamon1 tsp cinnamonPinch of clove powder1/8 tsp nutmeg powder1/2 tsp ginger powder1/2 cup pumpkin (pureed of mashed)1/2 tsp vanilla extract1 Tbsp apple sauce1/4 cup coconut sugar1 Tbsp macadamia or almond butter1/4 cup crushed peanutsIcing:1/4 cup nuttelex or earth balance1/4 cup icing sugar (plus 1 extra Tbsp)1 tsp macadamia butter1 Tbsp pumpkin puree or mashed pumpkin Step 2: . Mix the oat flour, baking powder, salt, cardamom, cinnamon, cloves, ginger, and nutmeg in a bowl Step 3: . Mix the pureed pumpkin, vanilla, apple sauce, coconut sugar and macadamia or almond butter in a separate bowl Step 4: . Mix the ingredients of both bowls together. Form into a dough and add the crushed peanuts Step 5: . Put the dough in the freezer to harden up for around 1/2 an hour. Take out of the freezer and form into one inch balls. Then put on a baking tray lined with baking paper. Press each one down with a fork to make an indent in the cookies Step 6: . Bake in a preheated oven at 190\u2103 for 15 minutes, until browned and hard on top Step 7: . Take out cookies and let cool on a cooling rack for 30 minutes Step 8: . To make the icing, put all the ingredients into a food processor and blend until well incorporated. Store in the fridge to harden up for around 20 minutes Step 9: . After the cookies are cool, spread about 1/2 to 1 teaspoon of the icing on the bottom of one cookie and place another cookie on top, pressing down slightly so they join together Step 10: . Then feel free to stuff your face!", ["gluten-free-peanut-pumpkin-spice-yo-yo-cookies_0", "gluten-free-peanut-pumpkin-spice-yo-yo-cookies_1", "gluten-free-peanut-pumpkin-spice-yo-yo-cookies_2", "gluten-free-peanut-pumpkin-spice-yo-yo-cookies_3", "gluten-free-peanut-pumpkin-spice-yo-yo-cookies_4", "gluten-free-peanut-pumpkin-spice-yo-yo-cookies_7", "gluten-free-peanut-pumpkin-spice-yo-yo-cookies_8", "gluten-free-peanut-pumpkin-spice-yo-yo-cookies_9", "gluten-free-peanut-pumpkin-spice-yo-yo-cookies_10"]] [40528, "Introduction: Copy Cat Loft House Cookies . you know those little jems of cookies sitting in the grocery store bakery just saying eat me as you walk buy well I have found the closest recipe to them good for holidays since no one will have to know how many didnt make it since they got eaten Step 1: Gather All Ingredients . 6 cups flour 1 teaspoon baking soda AND baking powder1 cup butter room temperature2 cups granulated sugar3 eggs 2 teaspoons vanilla1/4 teaspoon salt1 ,1/2 cups sour cream Step 2: Dry Ingredients . 6 cups is a lot of flour so I one bowl count out all six and add the baking powder ,baking soda and salt Step 3: Wet Ingredients. in another bowl cream the sugar and butter until fluffy and light about three minutesadd eggs one at a time mixing between each then add the sour cream and vanilla one scoup at a time mix in the flour mixture it will be sticky at the end but that is okay don't add more flour! Step 4: Let It Chill Out! . wrap it up nice a snuggly and let it chill in the fridge over night or a few hours just until firm Step 5: Roll Cut Out and Bake!. this step you preheat oven to 350 then flour surface well and top of the dough so no sticking happens!then roll out the dough until 1/4 inch thick it doesn't need to perfect just as uniform as you can get were not robots here then with a round cookie cutter cut out your cookie and keep rolling dough or the rule I follow is three times only don't want over worked dough then spray your sheet it is the only way they will not stick to the pan bake for eight minutes or until pale golden brown I have a temperamental oven which first pan comes out just a shade to dark Step 6: Frost and Enjoy! . this step is all up to you. you can make your own frosting or a premade one will do the trick sprinkles or a cookie crumble ontop use your imagination and go nuts they taste good on their own too if they can't make it this far ", ["copy-cat-loft-house-cookies_0", "copy-cat-loft-house-cookies_1", "copy-cat-loft-house-cookies_2", "copy-cat-loft-house-cookies_3", "copy-cat-loft-house-cookies_4", "copy-cat-loft-house-cookies_5", "copy-cat-loft-house-cookies_6"]] [40529, "Introduction: Mobile Chicken and Waffles. Ever wanted a fantastic, portable snack that will make you the envy of all your friends? This sure isn't it, but it's still pretty great. Step 1: Obtain Elements . There are three core ingredients to this masterpiece of modern engineering:-McChicken Nuggets*-Waffle Cones-Honey Mustard Sauce*Cookout nuggets can be substituted, but no other nugs Step 2: Combine Components. When packing your cone with nugs, ensure that each nug is the correct shape to ensure efficient space usage. Once the cone is sufficiently packed, drizzle the Honey Mustard over the surface. Allow it to percolate down and ensure even nug coverage. Step 3: Embrace Your Mistakes. Enjoy the stares and ire of everyone in the McDonalds. You've earned it.Pictured - the corpses of 80 chicken nuggetsShoutout to Rob Josh and Yoorie for helping make this happen. You're all inspirations ", ["mobile-chicken-and-waffles_0", "mobile-chicken-and-waffles_1", "mobile-chicken-and-waffles_2", "mobile-chicken-and-waffles_3"]] [40530, "Introduction: Dessert Hamburgers. I always wanted to start a restaurant. How else am I going to have one if I don't have my own homeade recepies. Step 1: Ingrediants & Supplies. Yellow cake mix\nVanilla Ice cream\nHersheys chocolate Shell\nCool Whip\nCarmel Sauce\nStrawberry glaze (for strawberry shortcake)\nCoconut\nGreen food coloring (I used blue and yellow because my mom didn't have any green)\nCupcake pan\nPan grease\nOptional: Red and yellow ketchup and mustard bottles Step 2: Cupcakes (buns). Get out your cupcake pans, grease, and yellow cake mix. Grease pan. Follow instructions on the back of cake mix box. If it says to have wrappers around the cupcakes when baking, don't. After taken out of the oven and cooled, cut in half. Lay aside. (I made them the day before) Step 3: Ice Cream Patties. Have Shell ready for use. Get a cup out for easy cutting (you will have to have a slab of ice cream cut into circles).Get your box of ice cream out with a spreading spatchula. Cut a fairly thin slab of ice cream with the spatchula. Use cup to take out small circles of ice cream. After every two circles, cover one side with Shell. Place each two\u00a0on a\u00a0plate (two per plate). Stick in freezer after evey plate is complete. I spread it with my hand but I had the idea after we were done to put the Shell in a pan and dip the ice cream circles in it. After it's complete, take each plate out, flip the ice cream and do the other side. You will have ice cream patties when finished. Step 4: Coconut (onion and Lettuce). Place half of the coconut in a bag with some green food coloring. Shake bag until green. Put each white and green coconut in a bowl. Place in fridge. Step 5: Carmel (mustard) and Strawberry Glaze (ketchup). Optional: Place carmel in mustard bottle and glaze in ketchup bottle. Step 6: Finished Project. Have everyone come in and put there own together because some don't like certain things (I put everything on mine).\nEnjoy!", ["dessert-hamburgers_0", "dessert-hamburgers_1", "dessert-hamburgers_2", "dessert-hamburgers_3", "dessert-hamburgers_4", "dessert-hamburgers_6"]] [40531, "Introduction: Filled Chocolates. Some years ago I got a chocolate mold as a birthday present. While experimenting I got better in making nice filled chocolates every time. In this instructable I want to show you how to make chocolates yourself without having to buy the most expensive chocolate (couverture). When you've learned the skills you can experiment with all kinds of flavours and surprise your friends with home made chocolates! Step 1: Materials. To make the chocolates you need at least the following materials:Macrolon mold A bowl Spatula Thermometer Spoon(s)And of course you also need the ingredients:Chocolate (200 grams: dark, milk or white. Just cheap chocolate from the supermarket) (Whipping) cream (30% - 40% fat) Flavour for the filling (lemon, orange or coffee for example) Step 2: Melting the Chocolate. There are two ways you can melt the chocolate. Au bain maireYou could melt the chocolate au bain marie. To do this, boil water in a pan and put a bowl with the chocolate in the hot water. The tricky part is that you really need to be careful not to drip water in the molten chocolate, because it causes the chocolate to (irreversibly) solidify. This method is still very usefull, espesially when you don't have a microwave oven (see the images with dark chocolate).Microwave ovenUsing the microwave is the easiest way. You put the chocolates in the bowl and put that in the microwave for about twenty seconds. After this time you need to scoop/stirr the chocolate, preventing it to become too hot. You need to repeat this until the chocolate is molten completely (images with white chocolate). Step 3: Tempering. After melting the chocolate you need to temper it. This is simply cooling down until a certain temperature. This is really important because if you mold the chocolate too hot, it won't come out of the mold. Every now and then you need to scoop the chocolate while measuring the temperature, until you reach the critical temperature. If you don't want to wait you could also add unmolten chocolate and melt it in the other chocolate, this way the temperature will drop faster. The ideal temperature is somewhere between 30 and 34 degrees celcius. At this temperature the chocolate has the ideal substance to be molded. If you make molded chocolates for the first time, it is advisable to let it cool to 30 degrees rather than 34 because it will give the chocolates a thicker shell. The advantage is that it will crimp better when cooled, which makes the chocolates more likely to be demolded without problems. Step 4: Molding. To mold the chocolate you need to pour chocolate in the mold until the mold is completely filled. Next you need to shake the mold to remove all the air bubbles. The easiest and most effective way to do this, is to place the mold with one half on the table and the other half over the edge of the table in the air. In this position you can move the end that is in the air up and down in a fast shaking (rattling) motion until the bubbles are gone.The picture above (bottom left) shows the air bubbles you get when you don't shake the molds enough.Now you can turn over the mold, holding it over the bowl of molten chocolate. Let the chocolate drip out of the mold cavities and scrape the surface clean with a palette knife.Ideally you want a thin layer of chocolate to cover the cavities of the chocolate mold. If the layer is too thick, it will become unpleasant to eat the chocolates because you need to have a strong bite. On the other hand, if the layer is too thin, the bottom will break off when you are demolding the chocolates. The ideal thickness makes the chocolates crispy to eat.Now put the molds in the refrigerator to harden the chocolate for about 15 minutes. Don't put them in the freezer! This is really bad for the chocolate. If chocolate cools too fast it will turn grey (bottom right picture) and the chocolates won't look very tasty. Step 5: Filling. Making ganache To make the filling cook the whip cream. Boiling it ensures that the chocolates can be preserved better. When the whip cream boiles, pour it on an equal ammount of chocolate. The hot whip cream melts the chocolate and you can stir it to an even substance. To give a taste to the filling, you can add a teaspoon of small shavings of the skin of an orange or a lemon. You can also put a spoon of instant coffee in the whipcream to make cappucino filling, or experiment with other tastes! (If you have any nice ideas for the taste, please post them as a comment!) Let the filling cool a while before pouring it in the mold. It is important that the chocolate shell doesn't melt. Put it in the refridgerator again to harden the filling.Tastes Different tastes suit different chocolate. When using lemon I would advise to combine it with white chocolate, while orange is best with dark chocolate. The white filling in the image has a vanilla taste, which suits all kinds of chocolate. Step 6: The Bottom. When the filling is hard enough, the bottom of the chocolates can be poured. Just melt a little bit of chocolate. At this stage the temperature is not that critical as earlier. It is even better if it is a bit warmer than 32 degrees, because this will melt the shell a little bit, which lets the bottom stick to the shell. Clean the flat part of the mold with the pallet knife. You will see that the chocolate hardens much faster now, because the mold is still cold. Be careful not to take too much time for the bottom, otherwise you will not have the time to scrape of the excess chocolate before it hardens. Step 7: Demolding and Serving. When the bottom part is hardened, you can demold the chocolates. To see if the chocolate has come loose, you can look at the bottom of the mold.On the left a picture of a well loosened chocolate is shown, whilst the chocolate on the right will probably not come out of the mold, because it has not loosened.Many different things can cause the chocolate not to crimp nor become loose:The chocolate has not been tempered well (is molded while it was too warm) The chocolate is of poor quality The chocolate has cooled too fast or too slow The shell is too thinA nice gleam is the best benchmark for your succes. If the process went well, the chocolates should have a nice gleam on them. If this is not the case, they will of course still taste well, but you could improve your technique. Most likely the cooling process went too fast or too slow.Serving the chocolates can be done whenever you want. I like to keep the chocolates in the refrigerator. About ten minutes before serving them I get them out of the fridge so they can warm up a little. The result: beautiful chocolates with a nice crunchy shell and a delicious soft filling.", ["molded-pralines_0", "molded-pralines_1", "molded-pralines_2", "molded-pralines_3", "molded-pralines_4", "molded-pralines_5", "molded-pralines_6", "molded-pralines_7"]] [40532, "Introduction: Raw Mango Drink (Panha) . This drink is made from Raw mango. It is also best way to cool off during summer. Since Mango is seasonal fruit which is available during summer, Raw mango drink is the best to beat the Heat. Step 1: Ingredients and Seasoning:. Ingredients: 1 medium large Raw Green mango, washed Few Ice Cubes or Crushed Ice 2 \u00bd cups cold waterSeasoning - adjust to taste 2 tsp Cumin Powder (Available in any Indian store or a store that has Asian spices section) 2 tsp of Black Salt 4 tbsp Sugar, to taste (see Tips) Few Mint leaves or cilantro leaves to garnish (optional)Tips:1. Water : The amount of water will depend on the consistency you like along with the amount of pulp from the Mango. Keep in mind that the generous addition of ice cubes will dilute the juice when it melts. So add water accordingly.2. Seasoning : The amount of Cumin Powder and Black Salt depend largely on how tangy/sour the Mango is. It will also vary on your taste preferences. The idea is create a flavor where you get the sweet and sour balance from the mango and sugar.3. Sugar : The amount of sugar will depend on the sourness of the mangoes. The firmer the mangoes, more sour it probably will be. Some people tend to use little ripe mango (when the Green mango is soft when pressed) which will be little sweeter than the unripe ones, you will need to add less sugar. Step 2: Method to Prepare:. Method :1- Peel the Mango and cut it to pieces leaving out its seed.2- In a vessel, add the cut mango pieces and about 1 cup water, boil for about 10 minutes.3- Let it cool to room temperature and remove the pulp.4- Place the pulp into a processor/blender and puree it into a smooth consistency.5- In a serving jar, add the pulp along with 2 tsp black salt and 2 tsp Cumin powder, 4 tbsp sugar (more or less can be added to taste). Mix well. 6- Add about 2 \u00bd cups of cold water and generous amount of ice cubes or crushed ice. Stir well. 7- Pour out the drink in serving glasses and garnish with mint leaves or cilantro leaves. Step 3: Enjoy the Drink!. ", ["raw-mango-panha_0", "raw-mango-panha_1", "raw-mango-panha_2", "raw-mango-panha_3"]] [40533, "Introduction: Fainting Fancies. This version of the Weasleys' trick sweet uses the idea of a double shock to add magic to its gummy goodness.\u00a0 Firstly, the savory orange colored \"fainting\" side takes the eater by surprise with the completely unsweetened flavor of carrot spiced with cumin.\u00a0 Then the sugar-laced yellow half, meant to revive it unconscious consumer, tastes of sour lemon. Step 1: Supplies. 4 Tbsp unflavored gelatin\n4 Tbsp water\n1/3 cup carrot juice, strained (other juices work here)\n1/4 teas ground cumin\n1/3 cup apple juice\n6 Tbsp sugar\n1 packet lemonade flavored drink mix powder, unsweetened (1/4 oz)\n1 small pan*\n*Total volume is 1 1/4 cup so I used a mini loaf pan 5\"X3\"\u00a0 To see how thickly your treats will be in your own small pan, pour in 1 1/4 cups to see the final height. Step 2: Non-Sweet Side (Orange Colored). Place 2 Tbsp water into a small bowl.\u00a0 Add 2 Tbsp gelatin.\u00a0 Set aside for at least 5 minutes.\nIn a small saucepan, place 1/3 cup carrot juice and 1/4 teas cumin (other juices/spices will also work).\u00a0 Heat on low-medium to simmering.\u00a0 Add the gelatin.\u00a0 Stir until gelatin is melted.\nPour into pan and place in refrigerator to chill.\u00a0 Once it is set-up and cool, about an hour or so, proceed to the next step. Step 3: Revival Side (Yellow). Place 2 Tbsp water into a small bowl. Add 2 Tbsp gelatin. Set aside for at least 5 minutes.\nIn a small saucepan, place 1/3 apple juice, 6 Tbsp sugar, and contents of drink mix packet.\u00a0 Heat on low-medium while stiring until sugar is dissolved. Add the gelatin.\u00a0 Continue stirring over low to medium heat until gelatin is melted.\nSet aside while this mixture cools a little.\u00a0 It should still be warm but not so hot it will immediately melt the cooled orange side.\u00a0 I set it out for about 15-20 minutes but your experience may vary.\u00a0 Carefully pour over orange gelatin and place in refrigerator to chill and set-up. Step 4: Cutting. One the two layers are set-up, place the pan in hot water and carefully loosen sides with a knife.\u00a0 Turn out onto a slightly damp cutting board (this prevents it from sticking so much).\nKeep a bowl of hot water handy.\u00a0 Plunge the knife into this water between cuts, allow it to be hot and wet as you slice through.\u00a0 Slice off a side, as shown.\u00a0 Using a knife or cookie cutter (also plunged into hot water) to cut the candy into pieces.\u00a0 If uneven, trim them to even them up.\nAllow these candies to sit out on a very lightly greased plate for an hour or two to lose their stickiness.\u00a0 Keep packaged between layers of parchment paper in the refrigerator.\u00a0 Since the carrot side is completely unsweetened, it should be kept cold.\u00a0 So if you happen to make two sweet sides, refrigeration is not necessary.", ["fainting-fancies_0", "fainting-fancies_1", "fainting-fancies_2", "fainting-fancies_3", "fainting-fancies_4"]] [40534, "Introduction: Paprika BURGER Buns. Everyone loves burgers. They are easy to make, cheap and soooo delicous. To get the most delicous one, every ingredient has to be perfect. So lets start with these lovely BURGER BUNS. Step 1: Ingredients. 500g flour (smooth) http://goo.gl/JmmLaV the 00 type is used in italy. you can use other types but with this one you will get the best flavour21g yeast50g Butter225g Water125g milkSaltSugar1 small Egg(Paprica)(Herbs)(Sesame) Step 2: Activating the Yield. Melt the butter in a small pot. Add the water and milk and heat it up to approximately 35\u00b0C. Remove the pot from the oven and add the yeast.Stir everything until the yeast is melted. Add a piece of sugar and wait for 10 minutes to get the yeast activated. Step 3: Dough. Give the flour in a large bowl and add a little bit of salt.If you want to give your buns a little bit of extra taste and colour combine the flour with a bit of paprika powder and some Italian herbs and mix it all together.Combine the yeast mixture with the flour and use a dough mixing \u2013 machine (http://goo.gl/3wbS4D)to get a perfect dough. You can also use your hands and knead it for at least 10 minutes. The dough should be really fluffy and a little bit wet. Step 4: Cover and Rest. Cover the dough with something, put it to a warm place and let it rest for at least 1h.Cut the dough into pieces of 80g each (or bigger if you want to) and form a bun.. Give each bun enough space and let is rest for 1h again.Put your buns gently on a baking tray (make sure to leave sufficient space, because they will grow). Step 5: Baking. Whisk the egg and use a brush to spread a little bit on the surface of your buns. Now you can add some sesame, fresh herbs, parmesan, bacon, anything you like\u2026Get the tray into the heated oven (220\u00b0C, hot air) and leave it for 8 \u2013 10 minutes. Step 6: Cool Down. We know, you are hungry. But to get the best results you have to wait a little bit again.Sprinkle a bit of water on your buns and cover them with a towel. This will help to get them really fluffy.Want to see more awesome recipes? Check out this: https://www.instructables.com/id/Quesadillas/If you like this instructable and want to see more from us, please subscribe to our channel and write it in the comments below", ["homemade-burger-buns_0", "homemade-burger-buns_1", "homemade-burger-buns_2", "homemade-burger-buns_3", "homemade-burger-buns_4", "homemade-burger-buns_5", "homemade-burger-buns_6"]] [40535, "Introduction: Simple Seeded Crackers. These crackers are a great snack, either to tide you over before meals, or to munch on during a good movie night. With very few ingredients they're fairly easy to make, just requiring a bit of time and muscle.\nThey can be made with whichever seeds you prefer, though my favourite is cumin, and served with whatever dip you have lurking in the fridge. Step 1: Ingredients and Equipment. \n For this example I was using cumin seeds, but treat any seeds you use in the same way. If they are on the larger side, like coriander seeds, grind them down a bit after toasting or the dough will tear when you try and roll it out.Ingredients:\n\t\t275 g plain flour\n\t\t60 g vegetable shortening\n\t\t1 1/2 tbsp seeds (cumin, coriander or fennel are all good choices)\n\t\t1 tsp baking powder\n\t\t1/2 tsp salt\n\t\t1 cup waterEquipment:\n\t\tLarge mixing bowl\n\t\tMeasuring cups/scales\n\t\tMeasuring spoons\n\t\tClingfilm\n\t\tSmall sharp knife (a pizza wheel would also come in handy)\n\t\tRolling Pin\n\t\tBaking parchment\n\t\tBaking trays\n\t\tOven heated to 200 C/400 F/Gas 6\nFor anyone without scales, a good weight to volume conversion guide can be found here.\n Step 2: Prep. First toast the seeds to release the flavour. Do this by putting them in a small saucepan over a low heat for a few minutes, stirring frequently. You should be able to smell when they are toasted. Leave to cool.\nMeasure the flour, baking powder and salt into the mixing bowl. Add the seeds and mix it all together. Cut the shortening into small cubes and add it to the flour mix. Step 3: Making the Dough. Rub the fat into the flour with your fingertips until it is all combined, and the mixture looks like breadcrumbs.\nNow add the water. You might not need the whole cup, so add it slowly, in small doses. As you add the water, mix it into the flour to make a fairly stiff dough. You can use a flat bladed knife to combine the dough, or just use your hands if you don't mind getting a bit messy.\nOnce the dough has come together, turn it onto a lightly floured surface and knead it briefly. Do this for a few minutes, until the dough is fairly smooth. (This is a good website to demonstrate kneading technique, if you are haven't worked with dough much)\nWrap the dough in clingfilm and leave it in the fridge for at least half an hour to rest. Step 4: Rolling Out. The key to moreish crunchy crackers is to roll the dough out as thinly as possible. (I have a suspicion that a pasta machine might make this job a whole lot easier, but until then I have to rely on the strength of my muscles.)\nTake the dough out of the fridge and cut off about a third, put the rest back in the fridge.\nRoll the dough out as thin as you can get it. I find the simplest way to do this is to roll it out straight onto the baking parchment, just keep going, rolling out from the middle. Once you have a thin layer covering the parchment, trim off the edges to make a rectangle of dough and move the parchment onto your baking tray.\nUse a sharp knife or pizza cutter to mark out the dough into crackers. You can make these any shape you want, but I usually keep it simple and cut it into small rectangles. Step 5: Bake & Finish. Bake the crackers for about 7-10 minutes, until golden and crunchy. Watch them carefully, they can go from golden to burnt very quickly.\nTip onto a cooling rack or into a bowl to cool off. Re-roll the scraps into the remaining dough, and cut off another chunk to roll out. Roll, cut and bake until you've used all the dough, or until you get bored (this makes a lot of crackers!). The raw dough will keep in the fridge for a couple of days, if you prefer to bake it off in batches.\nServe with your choice of dips. I use hummus or a goo chutney with cumin seed crackers, while fennel works well with a cream cheese spread.\nKeep the crackers in a airtight container. They should have a fairly long shelf life, but I can only reliably guarantee them for a few days, since that's all the time they last around my flatmates.", ["simple-seeded-crackers_0", "simple-seeded-crackers_1", "simple-seeded-crackers_2", "simple-seeded-crackers_3", "simple-seeded-crackers_4", "simple-seeded-crackers_5"]] [40536, "Introduction: Rice Chick Pea Flour Dosa. -This dosa does not require any fermentation and can be prepared with left over cooked rice.Ingredients:-1/4 cup cooked rice-Half cup chick pea flour-1/4 cup yellow maize flour-3tbsp grated carrot-Half tbsp sesame seeds-Half tsp cumin seeds-red chilli powder-salt as per taste-Any cooking oil Step 1: Blend Cooked Rice. -Take 1/4 cup cooked rice in blender and add little water to it. Blend to paste. Step 2: Mixing. -Take half cup chick pea flour and 1/4 cup yellow maize flour in bowl and mix both of them Step 3: Add Blended Rice Paste. -Next add blended cooked rice paste to it and mix. -Add water to it and make a flowy batter. Batter should not be too thick or totally liquid like. You should be able to spread with laddle in circular motion. Step 4: Add Grated Carrot. -Next add grated carrot to prepared batter and mix Step 5: Add Roasted Sesame and Cumin Seeds. Dry roast half tbsp sesame seeds and half tsp cumin seeds and transfer to the batter Step 6: Add Spices. -Add red chilli powder and salt as per taste and mix. Step 7: Prepare Dosa. - Heat the pan.Take small portion of batter and pour with laddle on pan.spread it little in circular motion with laddle. Step 8: Flip and Cook on Other Side. -Add few drops of oil on all sides and cook on one side. when one side turns brown flip and cook on other side too. Step 9: Serve Dosa With Curd. -serve dosa with curd or pickle.", ["rice-chick-pea-flour-dosa_0", "rice-chick-pea-flour-dosa_1", "rice-chick-pea-flour-dosa_2", "rice-chick-pea-flour-dosa_3", "rice-chick-pea-flour-dosa_4", "rice-chick-pea-flour-dosa_5", "rice-chick-pea-flour-dosa_6", "rice-chick-pea-flour-dosa_7", "rice-chick-pea-flour-dosa_8", "rice-chick-pea-flour-dosa_9"]] [40537, "Introduction: Korma (White Chicken Curry). We usually look for a spicy taste when it comes to curry. But white curries can also be delicious and chicken Korma is one of them. I'm not a very good cook but I've tried to cook this Chicken Korma Curry (Mom helped a little, but I cooked! :) We eat this curry with pilao rice and it's really tasty. Korma is one of the easiest curry recipes and this ible will show you how to cook this white and sweet chicken curry in only 3 steps! Step 1: Ingredients. To make Korma you'll need:-Chicken - 500 grams, chopped into piecesSalt - for tasteLiquid milk - 1 cupYogurt - half cupOnion - 1 large, finely choppedCardamom - 2Cinnamon - 2Bay leaf - 1Ginger paste - 1 tspGarlic paste - 1 tspCumin powder - 1 tspCoriander powder - 1 tspOil - enough to cook Step 2: Preparing Chicken and Onion. Cut the chicken (skinless) into pieces of your choice and wash them well. Now take a bowl and mix the chicken pieces with half cup of yogurt. Cover the mixture and place it in the fridge, while preparing the rest.Take a medium sized pot, preferably heavy with a slightly rounded bottom. Add soybean oil to the pot and heat oil ()medium heat for a minute or more. Then add the sliced onions to the oil. Step 3: Cooking. Fry and stir onion for 3-4 minutes but don't let the onions turn brownAfter 3-4 minutes add the garlic paste, ginger paste, salt, cumin powder and coriander powder. Mix them really well.After a minute or so add cinnamon, cardamom and bay leaf into the pot. Finally add the yogurt mixed chicken, spices and mix them very well. Wait until the chicken changes color into light brown (this will take around 5-6 minutes) and then add the milk.Add a cup of water and stir frequently for a while.Cover the pot until the chicken is cooked through. Don't let the chicken turn brown. It'll take around 15 minutes.After the curry is cooked you can serve it with pilao rice. Korma and pilao taste really good together.Enjoy! :)", ["korma-sweet-white-chicken-curry_0", "korma-sweet-white-chicken-curry_2", "korma-sweet-white-chicken-curry_3"]] [40538, "Introduction: How to Make Perfect Peanut Butter Cups. \n It's a fact of life that practically everyone on the planet loves peanut butter cups.\u00a0 As a result, I have been looking recipes that create the perfect peanut butter cups.\u00a0 Many recipes that I have seen use a ton of powdered sugar, or graham cracker crumbs, none of which I believe would go into making professional peanut butter cups.\u00a0 I just can't see Reese's mixing pounds and pounds of graham cracker crumbs into peanut butter in their factory.\u00a0 In this Instructable I will show how I made delicious peanut butter cups without a bunch of needless ingredients.\nThis remarkable few-ingredient feat is accomplished through science!\u00a0 In Step 3 I explain how the peanut butter filling is made.\u00a0 This is done by making a sugar solution and heating it to soft ball stage, then mixing it with the peanut butter.\u00a0 As the sugar solution cools while being mixed with the peanut butter, the sugar in the solution begins to crystallize and distribute evenly through the peanut butter.\u00a0 This makes the peanut butter firmer, less sticky, and slightly sweet.\u00a0 Perfect for peanut butter cups!Steps:\n\t\tIngredients\n\t\tChocolate Part 1\n\t\tPeanut Butter\n\t\tChocolate Part 2\n\t\tConclusion + Bonus Idea\n-\nRate this Instructable!\u00a0 Leave a comment!\u00a0 Follow me!\n5/19/2012:\u00a0 Thanks for the feature! : )\n Step 1: Ingredients. \n To make these amazing peanut butter cups you will need these food items:\nChocolate - I am using Nestle Milk Chocolate ChipsPeanut Butter - I am using JIF CreamySugar - The white granulated kindWater\nYou may optionally want:\nShortening - such as Crisco, to help the chocolate to not be as melty in the final product.\u00a0Salt - When I made these, they came out delicious, but a little rich, so a pinch of salt may help to level them out.\nAdditionally, you will need:\nA cupcake pan - I am using a silicone pan, so that the peanut butter cups can be easily removed.\u00a0 If you are using a metal pan, I would recommend using cupcake liners.A candy thermometer - I got mine at Bed, Bath, and Beyond.\u00a0 I find a candy thermometer to be critical, even though some sources will say you can use the sugar-ball-water test.A saucepan Step 2: Chocolate Pt. 1. Melt some chocolate.\u00a0 I put about a cup of chocolate chips in a bowl with roughly a tablespoon of shortening.\u00a0\nI microwaved the mixture on 30-second intervals until it was nicely melted.\u00a0\nI used a teaspoon to coat the bottom and sides of my cupcake pan with the chocolate, and set it in the refrigerator to cool.\u00a0 After it was cool, I moved it to the freezer to let it get harder. Step 3: Peanut Butter. \n This is the step that separates my peanut butter cups from your average internet recipe.\n\t\tMeasure out 1 Cup of peanut butter.\u00a0 Place it in a bowl and melt it in the microwave. (pic 1)\n\t\tMeasure out 1/4 Cup of sugar.\u00a0 Place it in your saucepan.\n\t\tMeasure out 1/4 Cup of water.\u00a0 Drizzle it on the sides of your saucepan as you add it to the sugar, to help discourage sugar crystals from forming on the pan.\n\t\t*Optional.\u00a0 You may want to add a tablespoon or so of corn syrup to additionally discourage sugar crystals from forming prematurely.\n\t\tSet your candy thermometer in your sugar-water mixture and heat until it reaches soft ball stage: 245\u00b0\u2013250\u00b0 F(pic 2)\n\t\tThis website has all the information you need on sugar stages: http://www.exploratorium.edu/cooking/candy/sugar-stages.html\n\t\tOnce the mixture has reached soft ball stage, remove it from the heat and allow it to cool for a few minutes.\n\t\tWhen the sugar-water mixture was at roughly 100\u00b0 F, I lost my patience and mixed it with the melted peanut butter.\u00a0 We melted the peanut butter to help it incorporate with the sugar better, and help prevent large sugar crystals from forming.\n\t\tStir the peanut butter and sugar-water mixture vigorously until the mixture does not look shiny, and has cooled to where it can be touched without hurting your fingers. (pic 3-4)\nThere you go, 8 easy steps, and now our peanut butter filling is done.\u00a0 Take your chocolate out of the fridge/freezer, and spoon some peanut butter into each cup.\n Step 4: Chocolate Pt. 2. You may have chocolate left over from before, or may need to melt some more using the same process.\nCover the peanut butter with chocolate, to form your peanut butter cups! Step 5: Conclusion. Refrigerate your peanut butter cups overnight for best results, and enjoy!\nIf you're using a silicone pan like I did, you will want to freeze them before attempting to remove them.\n----Extra!:\nHave some left over peanut butter filling, or chocolate?\u00a0 I mixed my left over peanut butter filling with crisped rice cereal, and rolled it into balls.\u00a0 After freezing the peanut butter balls, I covered them in chocolate.\u00a0 Like peanut butter cups, but with some crunch!", ["perfect-peanut-butter-cups_0", "perfect-peanut-butter-cups_1", "perfect-peanut-butter-cups_2", "perfect-peanut-butter-cups_3", "perfect-peanut-butter-cups_4", "perfect-peanut-butter-cups_5"]] [40539, "Introduction: Make Perfect Popcorn Every Time. Most people love popcorn. It's quick to make, has very little calories and tastes great. I am going to show you how to make perfect popcorn on the stove every time in about 15 minutes. No burnt popcorn and very little un-popped kernels. Step 1: Prepare. Get everything together. You will need:\na suitable pan or pot.\n1 tablespoon of cooking oil\nuncooked popcorn\nSalt\nOther spices\nHeat the oil in the pan on a medium heat. My stove is marked from 1 to 6 and I use 4. Put 3 to 4 kernals (pips / seeds) in the pan before it heats up. Step 2: Cook. Cover the pan and wait until you hear the 3 or 4 kernals pop in the pan. Immediately turn the heat off, covers the pan evenly with popcorn kernals, put the lid back on and count to 30. Then turn the heat up again to 4. As soon as you hear the first popping start turn the heat one notch down. In my case to 3. Make sure there is only one even layer of popcorn kernals on the bottom of the pan when you put them in. Lift the lid slightly to the side. As soon as the popping starts to subside turn the heat down again. In my case to 2. Wait until there is no popping sound for 10 seconds then turn off the heat and take the pan off the stove.\nYour popcorn is done. Spice it and eat it.\u00a0 ", ["make-perfect-popcorn-every-time_0", "make-perfect-popcorn-every-time_1", "make-perfect-popcorn-every-time_2"]] [40540, "Introduction: Make Fresh Chili Powder. It's been another bumper year for our hot peppers and with five more plants we have tons (we stopped counting at 300 or so). We've done everything from cooking with them, pickling them, turning them into hot pepper oil, making hot sauce with them, and drying them.This year we decided to take the easy route and turn them into chili powder. It's a super simple way to preserve the peppers for later use and it is really versatile. Step 1: Tools. The ingredients for this are just the peppers themselves, however the tools take some enumerating:Gloves Cutting board Knife Dehydrator Coffee grinder (blade, not burr type)If you don't have a dehydrator I wouldn't recommend substituting a warm vented oven, like you can do for beef jerky. Unless you're using really mild peppers, the capsaicin in the spicy peppers will become airborne and really hazardous for breathing in. For other warnings and safety information, check out my hot sauce 'ible.Also, a good food processor may work in place of the blade-type coffee grinder, however you'll likely just end up with flakes. In any case, a dedicated coffee grinder for spices is just a good thing to have. Step 2: Cut and Remove Seeds. Pick and rinse your peppers. Start by cutting off the stem and cap then slicing each pepper along the length to the tip (remember to have your gloves on!). Flay the pepper open then use the blade of the knife to scrape along the veins to remove the seeds. The vein of a pepper is the general name for the structure that the seeds are also attached to (the placenta). You can also cut the pepper into narrower slivers to accelerate drying.Do this for every pepper. You can either dry and save the seeds to plant next year or use them to flavor oils or alcohols. Step 3: Dry the Peppers. Collect all of your prepared peppers and line them on the dehydrator racks so that they do not overlap. Set the dehydrator to vegetable setting (around 130\u00b0F / 55\u00b0C) and plug in somewhere outside of your house (a garage, covered porch or shed works well). Allow the peppers to dry for around 12-24 hours. Step 4: Grind the Peppers. Once dried, the peppers should all have about the same look and consistency, though different peppers and thicknesses will dry differently. You can check them by putting your gloves on and bending them, they should be somewhat plastic but not wiggly and brittle.Collect all of your dried peppers and begin to introduce them into the grinder a handful at a time. Putting too many in at any one time will result in longer grind times and irregular powder. Once each batch is at the consistency of powder you like, dump it into a container or bag and start on another handful. Just be careful of airborne dust! Step 5: Finished!. That's it!Super simple and fresh! Use it as-is on pizza, Thai food, curries, pasta sauces,dipping oil, or even a little bit on your chocolate ice cream! Or you can add salt and other spices to make rubs, basting seasoning, or chili powder blends (also sometimes called chili powder) to put on eggs, tacos and other foods!", ["make-fresh-chili-powder_0", "make-fresh-chili-powder_1", "make-fresh-chili-powder_2", "make-fresh-chili-powder_3", "make-fresh-chili-powder_4", "make-fresh-chili-powder_5"]] [40541, "Introduction: Tau-nados!. We aren't in Kansas anymore Dorothy...\nTau-nados are 2pi(e)\u00a0 twisters of deliciousness!!! These little babies seem to appear out of no-where and leave mouths watering in their wake! WARNING, they are dangerously addictive and hazardous to your health, so LOOK OUT!!!\nINGREDIENTS:\n2 pie fillings that you think would taste good together (mine was raspberry & peach)\nPie crust (purchased, or homemade)\nCinnamon sugar (I mix about 1/4 cup sugar with 1 tsp. cinnamon)\nA deep skillet, or Fryer\nEnough oil to fry them in.\nThat's right they are FRIED! I warned you they were hazardous to your health!\nOPTIONAL: You can also bake them as directed for your crust but the filling tends to bubble out a little when they are baked.\nTO MAKE:\n1. Roll out the pie crust.\n2. Spoon one of the fillings near the edge of the crust in a horizontal line.\n3. Roll the crust up starting at the end nearest the filling & stopping when the end is overlapped by about 1/4\"\n4. Cut remaining crust away from the rolled portion.\n5. Repeat this process with the second flavor of pie filling.\n6. With the overlapped portion facing down gently braid the 2 pie filled tubes together & pinch the ends closed.\n7 Heat your oil to 375*\n8. With the overlapped sides down, gently drop your Tau-nado into the hot oil to fry & cook it until golden brown. (gentle roll it over occasionally with a couple slotted spoons to ensure even cooking)\n9. Carefully remove it from the grease. ( I used 2 slotted spoons to gently lift mine from the oil)\u00a0\n10. Sprinkle it generously with your cinnamon sugar & let it cool.\nWith the THUNDERING of foot steps headed your way they will disappear in a FLASH!", ["tau-nados_0"]] [40542, "Introduction: Fresh Veggie Tart . If you're on a healthy eating path, fresh veggies have a regular appearance in your daily routine. With this recipe you can mix it up and serve your salad in the form of a savory tart!This tart is filled with simply fresh and juicy tomato slices stacked on a mixture of colorful veggies like chickpeas, onions, bell peppers, cucumbers, cilantro and mint. Healthy, cute, and creative!If you like my instructables, please vote for it in the Raw Food Contest. Step 1: Ingredients . To prepare this veggie tart you will need:1 tomato\u00bd bell pepper (I have used yellow bell peppers)\u00bd cucumberEqual quantity of chickpeas\u00bd white onionA wedge of lemonSome cilantro leavesSome mint leavesSalt to taste1 tsp. Vinegar Step 2: Chop and Mix Veggies. Cut a tomato into two equal halves. Thinly slice one half of the tomato and chop the other half into small pieces.Finely chop the onion, cucumber, bell pepper and cilantro.Mix all the chopped veggies and chickpeas in a small bowl/glass.Add 1 tsp. vinegar, salt to taste and squeeze a lemon wedge into the veggies and mix it well.Once you have mixed all the veggies in a glass, place a plate above the glass and holding them firmly together flip them upside down as shown in the picture. Gently lift up the glass from the plate to form a nice round shape of the veggies in the center of the plate. Step 3: Garnish and Serve !. After setting the veggies in the center of the plate, place the thinly sliced tomatoes over it and garnish it with some fresh mint and cilantro leaves.Enjoy this fresh and tasty Veggie Tart !", ["fresh-veggie-tart_0", "fresh-veggie-tart_1", "fresh-veggie-tart_2", "fresh-veggie-tart_3"]] [40543, "Introduction: Choco-pucks. Choco-puck recipe\n1/2 cup salted butter - softened\n3/4 cup brown sugar\n1/2 cup white granulated sugar\n1 tsp. baking soda\n1 tsp. baking powder\n3 tsp. vanilla extract\n2 eggs\n2 cups Hershey Mini-Kisses\n2 2/3 cup all-purpose flour\nPre-heat your oven to 350 degrees.\nMix all ingredients except for mini-kisses and flour together.\u00a0 Fold in flour and then add the mini-kisses.\u00a0 Pack a 1/3 measuring cup with dough to get the necessary puck shape.\u00a0 Bake on the center rack for 18 minutes.\u00a0 Let cool for 3.3 minutes before eating with ice cream.", ["choco-pucks_0"]] [40544, "Introduction: Asian Chicken Pizza. This wonderful pizza is topped with lots of crunchy vegetables and has great Asian flavors.Ingredients 4 Rhodes Texas\u2122 Rolls or 6 Rhodes\u2122 Dinner Rolls, thawed to room temperature 1/4 cup hoisin sauce, divided 2 cups shredded rotisserie chicken 1 cup grated mozzarella cheese, divided 2 tablespoons green onions 1/3 cup yellow pepper strips 1/3 cup red pepper strips grated carrots chopped fresh cilantroInstructions Spray counter lightly with non-stick cooking spray. Combine rolls into a ball and roll into a 13-inch circle. Cover with plastic wrap and let rest 15 minutes. Remove wrap and place dough on a sprayed 12-inch pizza pan. Spread dough evenly with 2 tablespoons hoisin sauce. Combine chicken with remaining hoisin sauce and stir until evenly coated. Sprinkle crust with 2/3 cup cheese. Top with chicken, green onions, red and yellow peppers and remaining cheese. Bake at 425\u00b0F 8-12 minutes. Remove from oven and top with carrots and cilantro.Video Instructions: http://www.rhodesbread.com/recipes/view/2299", ["asian-chicken-pizza_0"]] [40545, "Introduction: Frozen Peppermint Cheesecake. \n I asked my DS what kind of cake he wanted for his birthday.\u00a0 After much hemming and hawing and thinking he told me he wanted a cheesecake, but somehow wanted ice cream on or in it.\u00a0 We brainstormed and I looked up recipes on Allrecipes.com.\u00a0 I found one I could with and it worked out very well.\u00a0 The recipe that follows has been tweaked to our tastes and I didn't even have to turn on the oven.\u00a0 Thank you for reading, trying and enjoying.\u00a0\nThis should also be titled \"The Hurry up and Wait\" Cake.\u00a0 It takes all day or if you want to separate the steps a bit, 2 days.\u00a0 Definitely worth the wait.\u00a0 I planned for 2 days, but I took a 3rd to finish.\u00a0\nPlease forgive the use of the stock photos.\u00a0 I used mostly store or generic brands, but a couple of items were name brands.\u00a0\"This easy frozen cheesecake is fun to make and will taste like a rich peppermint ice cream.\"Original Recipe Yield 1 (9-inch) cheesecake.\u00a0 Tweaked recipe leaves a little extra for the cook. Step 1: Gathering Ingredients and Preparing the Pan. Ingredients2 cups chocolate wafer cookie or sandwich cookie crumbs (used WhoNu? cookies)1 12oz bag of mini chocolate chips\u00bc cup granulated sugar (Considering the sweetness of the cookies themselves and sweetness of the other ingredients you could possibly leave this out.)\u00bc cup butter, melted12 ounces cream cheese, softened 1 (14 ounce) can sweetened condensed milk2 teaspoons peppermint extract2 cups whipping cream, whipped8 oz Soft peppermint candies crushed.\u00a0 You shouldn\u2019t need all of them just depends on how much you like peppermints. Any brand will do so use your favorite.Red food coloring (optional) any color or combo.\u00a0 I have been asked to make this again, but with a rainbow effect. Softened vanilla ice cream (you will need about a 2/3rds container)Rest of the bag of mini chocolate chips 1 Tbsp coconut oilLine 9-inch round cake or springform pan with foil making sure foil extends above the pan by a couple of inches. Step 2: Directions- Making the Cookie Crumb Layer. Combine cookie crumbs, 1 cup mini chocolate chips and sugar. Add butter; mix well.\u00a0 Press 2 cups crumbs firmly on bottom and part way up sides in prepared pan. \u00a0Sprinkle about a 1/3 of the candies over the bottom.\u00a0 Chill. Step 3: Adding Cream Cheese Layer. In large bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk until smooth. Stir in extract and food coloring, (optional); mix well. Fold in whipped cream. Pour filling into pan. \u00a0Freeze for a couple of hours then add another 1/3 of the candies.\u00a0 Cover; freeze another 4 hours or until firm. Step 4: Adding Ice Cream Layer. After about 2 hours check your cake.\u00a0 If it is firm enough add the next layer. Have your ice cream softened and ready to spread on top.\u00a0 Scoop out 1/3 of the container and spread around.\u00a0 If it looks good put it back in the freezer.\u00a0 If not add another 1/3 of the ice cream smoothing it neatly.\u00a0 That should definitely be enough.\u00a0 Place it back in the freezer to freeze solid. Step 5: Chocolate and Peppermint Layer. \u00a0Melt the chocolate chips and add the coconut oil stirring well.\u00a0 Meanwhile, remove the cake from the pan and put it on a nice plate.\u00a0 Depending on the effect you want you can either drizzle a lattice pattern over the top or if you are like me pour the whole amount of melted chocolate over the top to form a complete cover.\u00a0 While the chocolate is still warm sprinkle the rest of the peppermints over the top and place back in freezer until ready to serve. Step 6: Ready to Eat.. Depending upon the heat, bring out the cake about 15 minutes before you are ready to serve.\u00a0 This can be difficult to cut especially if you poured the chocolate all over the top. LOL \u00a0Store leftovers (if any) covered in freezer. If there is too much of the cookie crumbs, batter and peppermints to use in the cake itself, feel free to do a mini version as a special treat for the cook.\u00a0 I did, I used a plastic dish with a lid, but I didn\u2019t add the ice cream or chocolate. It was still a very good midnight (sneak) snack.\u00a0 ", ["frozen-peppermint-cheesecake_0", "frozen-peppermint-cheesecake_1", "frozen-peppermint-cheesecake_2", "frozen-peppermint-cheesecake_3", "frozen-peppermint-cheesecake_4", "frozen-peppermint-cheesecake_5", "frozen-peppermint-cheesecake_6"]] [40546, "Introduction: Etta's Zucchini Muffins. This recipe made it's way to me through my husband, who learnt it from his mother, who was given it by her realtor Etta when preparing to sell her home. Etta swore that if she baked these an hour before the open house, she would get an offer before the end of the day. Etta was not wrong and her Zucchini Muffin recipe earned a permanent place within the family. This is the easiest and most delicious recipe for Zucchini Muffins that I have ever tried. In Etta's words \"this makes a big batch\". In my words, it's 24 cupcake sized muffins. Happy Baking :) Step 1: Ingredients. 3 medium zucchinis1/2 cup canola oil --or-- vegetable oil1/2 cup unsweetened apple sauce4 eggs1/2 cup water3 cups flour2 cups sugar1 1/2 tsp baking powder2 tsp cinnamon1/2 tsp salt1 tsp baking soda1 tsp allspice --Tools--cupcake/muffin tinlarge bowl medium bowl small bowlcheese graterwhisk mixing Spooncupcake/muffin liners Step 2: Prep Work. Set oven to 350 degrees.You need 3 cups of grated zucchini. In my experience this is about 2 1/2 - 3 medium zucchinis. I grate my zucchini on the large cheese section of the grater in order to get visible and delicious slivers of zucchini in the finished muffins. Line the tin with cupcake/muffin liners. Step 3: Zucchini Mixture. Combine the 3 cups of grated zucchini, 1/2 cup oil and 1/2 cup applesauce in the large bowl; Mix well. Step 4: Beat the Eggs. In the small bowl beat the 4 eggs. Step 5: Add the Eggs. Add eggs and 1/2 cup of water to the Zucchini mixture in the large bowl; Mix well. Step 6: Mix the Dry. In the medium bowl, mix 3 cups flour, 2 cups sugar, 1 1/2 tsp baking powder, 2 tsp cinnamon, 1/2 tsp salt, 1 tsp baking soda,1 tsp allspice; Mix well. Step 7: All Together Now. Add dry ingredients from the medium bowl to zucchini mixture in the large bowl; Blend until just combined. **when you no longer see dry flour. Step 8: Fill 'em Up. Fill each cupcake/muffin liner: with 1/4 cup of mix for 24 large muffins, --- or ---about 1/2-3/4 of the way full for 36 medium muffins. Step 9: Bake Time. Bake for 30-35 minutes until they are a rich golden brown. **my oven runs hot so I cook them for 30 min. Step 10: The Cool-down. Cool for 10 minutes. Enjoy! Step 11: Recap. 1. Combine the 3 cups of grated zucchini, 1/2 cup oil and 1/2 cup applesauce in the large bowl; Mix well. 2. In the small bowl beat the 4 eggs.3. Add eggs and 1/2 cup of water to the Zucchini mixture in the large bowl; Mix well.4. In the medium bowl, mix 3 cups flour, 2 cups sugar, 1 1/2 tsp baking powder, 2 tsp cinnamon, 1/2 tsp salt, 1 tsp baking soda,1 tsp allspice; Mix well.5. Add dry ingredients from the medium bowl to zucchini mixture in the large bowl; Blend until just combined. **when you no longer see dry flour.6. Fill each cupcake/muffin liner:with 1/4 cup of mix for 24 large muffins, --or--about 1/2-3/4 of the way full for 36 medium muffins.7. Bake for 30-35 minutes until they are a rich golden brown. **my oven runs hot so I cook them for 30 min.8. Cool for 10 minutes. Enjoy!", ["ettas-zucchini-muffins_0", "ettas-zucchini-muffins_1", "ettas-zucchini-muffins_2", "ettas-zucchini-muffins_3", "ettas-zucchini-muffins_4", "ettas-zucchini-muffins_5", "ettas-zucchini-muffins_6", "ettas-zucchini-muffins_7", "ettas-zucchini-muffins_8", "ettas-zucchini-muffins_9", "ettas-zucchini-muffins_10", "ettas-zucchini-muffins_11"]] [40547, "Introduction: Poor Man's Airlock. I have always been brewing in plastics bottles (not very professional, but for me it works without problems) and so I thought of some better way of getting CO2 out of the bottle and no oxygen in than capping the bottle and letting it squeeze when there's high pressure.\nThe liquid-filled airlocks are fine but making them is a horror and also, I was used to let bottles in cellar for long time until it's finished and sometimes I found out that it dried...\nSo there's one primitive airlock that needs no care.\nIt works just on two facts:\n1)There's still higher pressure in the bottle than outside (this works until yeast dies or runs out of sugar)\n2)Relative molecular weight of CO2 is 43.99 g/mol. Air has 25.93 g/mol. Result of this is when you have CO2 in bottle, it won't mix with air until wind blows into the bottle (at least for some time, due to diffusion). Step 1: Materials. OK, now what will we need: Step 2: Making the Base. First, take the sand paper.\nIf the cap has some imprint on it, sand it down so the cap is flat.\nIn the middle of the cap, use the sand paper and make it rough. It should not be smooth.\nNow we will drill three holes so that an M3 screw can be put in them.\nOne will be in middle and the other on opposite sides, place them near the inner cap circle.\nNow, rip off anything overlapping off the holes. Step 3: Placing Screws. Now, put M3 screws in the outter holes with head down.\nFrom top, put pads on them and then nuts.\nTighten until screws get \u00a0partially inside the plastic (this will deform the plastic a bit).\nThis will ensure they will be air-tight.\nLook at photos. Step 4: Making Spring Holder and Placing Spring. Now, cut a piece of metal. The shape of it is up to you, but rectangle is easiest.\nIts length should be about the same as cap's diameter.\nMake it wide enough so it won't break when you make 3 holes into it.\nUse rasp to make edges and corners round (for safety).\nNow drill into it 2 holes of M3 size in the same distance as the screws are placed in cap.\nBetween them, make another hole. Its size will vary, because you need to use screw big enough to hold the spring.\nNow, put a short screw in the middle hole.\nPut pad and nut into the spring and screw it together with spring holder.\nYou can see it on photos.\nNow just put the spring holder on screws and put nuts on them. Step 5: Making the \"valve\". Now, cut a rectangle out of rubber. It should be some rubber that doesn't bend very easily.\nI used pipe sealing rubber.\nIts width should be bigger than diameter of hole in cap.\nMake it longer than its width.\nPut some oil on the top of cap around the hole.\nIt should be some light oil with no smell, non-toxic. I would like to suggest you to use silicone oil.\n(It is often sold as spray, very good for this use)\nPut also a bit on the bottom of rubber.\nPut the rubber between the hole and spring. It should cover the hole and spring should be applying some force onto it.\nUse the nuts on screws to adjust the pressing force of spring.\nIt might be good to use some anti-corrosive or at least any protective paint on heads of the screws.\nThe rest which will not be inside the bottle doesn't need any paint, the silicone oil will be enough.Good luck in brewing!", ["poor-mans-airlock_0", "poor-mans-airlock_1", "poor-mans-airlock_2", "poor-mans-airlock_3", "poor-mans-airlock_4", "poor-mans-airlock_5"]] [40548, "Introduction: To Mexican HOT Chocolate...and Beyond!!. Have you ever sampled a piece of chocolate that was spicy?? I for one have had the pleasure of sampling chocolate bars with hot peppers. I couldn't believe how delicious it can be to combine chocolate and heat! I can only describe the sensation as a more fun way to enjoy chocolate! So when I came across a recipe that included cayenne pepper and hot chocolate, I was hooked!! I had to try it! I also knew I can trust this recipe because I'm a great lover of Mexican food in general. You will catch me eating tacos at least once a week. I trust you Mexico, let's do this! hahaIn case you haven't caught my drift yet, this is a SPICY hot chocolate. The spiciness depends on however much cayenne pepper you decide to put in. If you feel cayenne pepper isn't hot enough, by all means, use a different hotter spice of your choice. That's the good thing about this recipe; it's flexible. If you don't even like spicy then omit it. This was my first time attempting this recipe and it turned out to be nothing short of amazing. It also turned out thick. If you like thick hot chocolate, and you like spicy things, then this is for YOU. Drop everything and try this. It will take a little less than 2 hours to cook because it involves a crock pot, but the end product will be totally worth it for a cold winters' night! So let's get warmed up Mexico style!!Serves about 5. Will take about 10 min prep, and 2 hours cooking.. Note, you WILL need to be stirring every 20 min so don't go too far. Heck who does in the winter anyways! What I did was watch an action movie under the covers and woman'd the crock pot every 20 min. Easy peasy! Step 1: What You Will Need.... OK, so this will be so easy and those are my favorite kind of recipes! You can find all ingredients at your local supermarket. What you will need for your very thick hot chocolate with a kick...a crock pot.. duh!!a whisk3 cans of evaporated milk1 tablespoon of vanilla extract1/2 teaspoon of nutmeg3 teaspoons of ground cinnamon or one cinnamon stick will work too1 12oz bag of semisweet chocolatecocoa power for dusting the top once finishedat least a teaspoon of cayenne pepper (the original recipe calls for a pinch) but I like to do things all the way and recommend you do too! Step 2: Pour in Ingredients. With your crock pot open, pour in cans of evaporated milk. Make sure to shake them before opening them in case anything inside separated (gross). Then add cinnamon, vanilla extract and nutmeg.EASY right?? Step 3: Get Whisking Baby!. Take your handy-dandy whisk and get whisking baby!! I would whisk for at least a minute. I like it to get light and fluffy. Step 4: Pour in Your Final Contenders. wow I'm really going easy on you aren't I...this step you add the cayenne pepper and chocolate chips.Now add however much cayenne pepper you so desire. I say go nuts, but it's truly up to you. If you wanna do a pinch, by all means do so. Now, open your bag and pour in the chocolate chips!! Slowly now, the milk will go everywhere if you pour it all in at once. True story right here. Step 5: Start Cooking!. Give your ingredients a final good stir then turn on your crock pot to Low and put on the lid. Remember!! You have to stir every 20 minutes or else the chocolate will stick to the bottom. So get comfortable, grab some popcorn and watch a movie.. sounds like a good night to me! Step 6: STIR Every 20 Min. So when that movie gets to a boring part, haha or every 20 min go ahead and give your hot chocolate a good stir. Do this for 2 hours or until desired thickness. After about an hour, you will really see it turn into something spectacular! The smell of chocolate and spices will get you too ;) Step 7: Pour !!!. So, for me it took about 2 hours. Now the Mexican hot chocolate will be done and very thick.You can always cook it thicker, just don't go past 4 hours. I recommend using a ladle to help pour it. Be very careful pouring now, this stuff is hot and I don't mean just spicy hot! Step 8: Add Finishing Touches. Dust the top of your hot cocoa with cocoa powder. This will give it a little more chocolate flavor and it also compliments the presentation. :)Now you are ready!! If you are drinking your hot chocolate outdoors in the freezing cold, the hot cocoa will set very quickly. It will get thicker faster, so I recommend bringing a spoon with you! I served my hot chocolate in little mugs because it is simply more awesome that way!! I hope the warm chocoate and heat, and I mean pepper heat, helps calm you and makes your evening!be sure to refrigerate leftovers and..... Step 9: .... and More???. Yes!! Oh I'm not done yet. After saving your hot chocolate in the fridge over night a magical thing happens. It gets thicker and far more concentrated. Well what does that mean? It means we can take it to the next level! Why... put it on some ice cream!! We gobbled it up in 5 minutes! If you think the spicy took away from the ice cream, you are mistaken. It actually went together really well! The coolness of the ice cream was just right against the kick. Another shocker for the day. Food is awesome! If you didn't make yours spicy then you need not fear. It will still be very delicious as an ice cream topper. Your chilled Mexican hot chocolate can have many uses such as...-pudding-ice cream topper-coffee creamerIf you can think of anything else let me know!! Maybe if you freeze it with coconut oil it can make a good ice cream shelI such as this one from doodlecraft. Possibilities may be endless!Well I hope you enjoyed my Instructable and make this one yourself. I'd love to give you a patch for making it! :) This one is worth it!! Take care everyone!", ["to-mexican-hot-chocolateand-beyond_0", "to-mexican-hot-chocolateand-beyond_1", "to-mexican-hot-chocolateand-beyond_2", "to-mexican-hot-chocolateand-beyond_3", "to-mexican-hot-chocolateand-beyond_4", "to-mexican-hot-chocolateand-beyond_5", "to-mexican-hot-chocolateand-beyond_6", "to-mexican-hot-chocolateand-beyond_7", "to-mexican-hot-chocolateand-beyond_8", "to-mexican-hot-chocolateand-beyond_9"]] [40549, "Introduction: Rice Krispie Treat Watermelon. \nWe were invited to a couple of 4th of July parties this year and needed a treat to bring. So I came up with the Rice Krispie Treat Watermelon. My kids love faux-foods, and this one we came up with on our own.\nStrawberry flavored marshmallow Rice Krispie treats with dried blueberry \"seeds\" covered with fondant. Step 1: Ingredients. I used the standard Rice Krispie Ceral Treat recipe. I had to double it to make mini watermelon. So buy 1 large box of cereal and 2 bags of strawberry marshmallows.\nYou still need to make in two separate batches to make it easier to handle.\nWatermelon Filling\n3 Tablespoons of butter\n6 Cups of Rice Krispie Treat Cereal\n1 10 oz. bag of Kraft Jet-Puffed Strawberry Marshmallows\n1/4 Cup of dried blueberries\nWatermelon Skin\n8 oz of mini marshmallows (half a bag)\n1 pound of powdered sugar\nwater\nshortening (for your hands) Step 2: Watermelon Skin. \nThe skin of the watermelon is made from fondant. Do not use pre-made fondant from a bucket. Make you own. The recipe I used is from Peggy Weaver's site.http://whatscookingamerica.net/PegW/Fondant.htm\nJust follow the directions on her site. It is the best tasting fondant and is easy to make. Once you have the base fondant made start adding color. I started with equal parts green and yellow. Add just a few drops at a time and work it in. Once you have a good yellowish-green put a third of it in a plastic bag. Now start darkening the remain 2/3 with more green and some blue. Again work in the colors a few drops at a time before adding more. If your green is too bright add a drop of red. Compare to you light green to judge your colors. Put the darker green in a baggie and place them in the refrigerator. Step 3: Watermelon Insides. Clean up from the previous step. I made my treats using the microwave. I first melted three tablespoons of butter. Then add one bag of StrawberryMallows and coat with butter. I heated them in 30 second increments. Stir in between each heating. After a minute most of them should be melted, if not continue to mix. There should be enough heat to melt the rest.\nI added about 5 drops of red food coloring, I wanted the inside to be a little more pink. Now add 6 cups of Rice Krispie Cereal. Stir them in with the dried blueberries. (Our first thought was to use chocolate chips, but they would have melted too easily.)\nSpread the mixture on to a greased cookie sheet to let it cool. Now repeat the recipe again and add the second batch on top of the first.\nWhen it has cooled enough to handle, roll it up into a log and cover with waxed paper. It needs to cool for an hour or longer. If it is too warm it will loose it's shape. Step 4: Forming the Melon. Use your hands and starting shaping in to melon. My wife thought it looked like raw hamburger and my daughter thought it looked like a brain. If it holds it shape then your are ready for the fondant. If it starts to sag, let it dry out some more.\nGet the fondant it out and knead it some. It will warm up quickly. Use powdered sugar to keep it from sticking to the counter and rolling pin.\nI used a piece of plastic wrap to get the size I need to roll out. Make sure your stripes are in the right direction. Step 5: Finshing Touches. Wrap the Rice Krispie shape up in the fondant and work out and seams. You can add more stripes over the green and just smooth them in. If it is getting sticky add a little powdered sugar and rub it in.\nIf you have it outside slice it quick, the humidity make the \"skin\" stick together. It may not be as refreshing as a good watermelon, but you can make them year round.", ["rice-krispie-treat-watermelon_0", "rice-krispie-treat-watermelon_1", "rice-krispie-treat-watermelon_2", "rice-krispie-treat-watermelon_3", "rice-krispie-treat-watermelon_4", "rice-krispie-treat-watermelon_5"]] [40550, "Introduction: Zombie Halloween Pavlova. When my family moved to Australia, one of the desserts I learned to make was a Pavlova. It may look like meringue but it's not. It has a crispy outer shell and inside is a marshmallow-like texture. It's a brilliant base for any toppings you can think of especially fresh fruits.For Halloween, I've concocted a Zombie themed Pavlova. Basically, his head is the Pavlova and up top is his exposed chocolate blood and raspberry brains. To add a bit of height, I added in some white chocolate bones. This is pretty easy to make and a fun treat for kids this coming Halloween. Step 1: Ingredients. Pavlova5 egg whites250 g white sugar2 teaspoons vinegar 1 Tablespoon cornstarchGreen food colour gelToppings:Chocolate Whipped Cream60 grams dark chocolate bar300 ml heavy cream2 Tablespoons sugara punnet of Raspberries ( You can add more fruits like strawberries)100 grams white chocolate barwriting icing: black, red, green, yellow Step 2: Pavlova. Preheat the oven to 150 degrees celsius. (I'm using a convection oven)Whisk the egg whites. When it becomes frothy as shown in the 2nd image, add in 2 spoonfuls of sugar at a time while whisking to dissolve and incorporate the sugar well.When the mixture is stiff and glossy, fold in the vinegar using a spatula.Fold in the green food colour gel a drop at a time until the colour is your desired shade of green. (It took about 3 to 4 drops to get a pastel green colour with mine.)Fold in the cornstarch.Prepare a parchment covered oven tray and place the mixture on top. Shape it into a round mound and flatten the top part.Lower the temperature to 100 degrees celsius as soon as you place it in the oven. Bake for 1 hour and 30 minutes and leave it in the oven until it cools down to room temperature. You will notice as it bakes, it will expand a bit. Also, the top part cracked but it's fine since it going to be covered with toppings. Step 3: White Chocolate Bones. Melt the white chocolate in a double boiler.On a parchment, take a spoonful and make a vertical line, then take another spoonful and add 2 round shapes on each end. Let this cool in the refrigerator until it hardens.Decorate the top part with red writing icing. Step 4: Chocolate Whipped Cream. In a sauce pan in moderate heat, place the sugar and half of the cream. When the sugar dissolves, place the cream in a bowl with the dark chocolate and stir until melted.When it is completely cooled down, add in the rest of the cream and whisk until it's thick and fluffy. Step 5: Assembly. Decorate the pavlova with writing icing. Pipe 2 yellow half arches for the eyeballs. Outline the eyes with black icing and place 2 dots for the pupils. Make another outline with green icing around the eyes and a horizontal line for the brow. Place the chocolate cream on top of the pavlova.Arrange the raspberries on top and the chocolate bones.Have a slice and enjoy your fruits of labor. ", ["zombie-halloween-pavlova_0", "zombie-halloween-pavlova_2", "zombie-halloween-pavlova_3", "zombie-halloween-pavlova_4", "zombie-halloween-pavlova_5"]] [40551, "Introduction: CinnaRoll Blondies. Is there anything more comforting than the aroma of freshly baked Cinnamon rolls wafting through the air!?If you don't have the patience for a yeast dough and you would like a cinnamon roll right now, then this treat is for you! It has all the delightful qualities of a cinnamon roll all wrapped up into a quick and easy little dessert.These buttery, dense blondies are topped with a homemade vanilla glaze, making them completely irresistable! Lets get baking :) Step 1: Gathering the Ingredients and Utensils. You got to have the tools to create the goods. Gathering all that you need is a helpful way to stay focusedThe ToolsLarge bowlMedium bowl8x8 inch pan ( I used a glass casserole since i was lacking that sized pan. Mine measured 6x6 inch)Tin foilMeasuring cupsTable and tea spoonWooden spoonSpatulaSmall dish for butter ( perhaps a couple)Now that we gathered all those goodies, let's gather the tasties!The IngredientsBlondies1 cup (125g) flour1/2 tsp baking powder1/8 tsp baking soda1/4 tsp salt1 & 1/4 tsp ground cinnamonpinch ground nutmeg5 tbsp butter ( margarine) , melted3/4 cup (150g) brown sugar1/4 cup (60g), plus 1 tbsp white sugar1 egg2 tsp vanilla extractVanilla Glaze3/4 cup confectioners sugar3 tsp milk , of choice. ( I used vanilla almond milk)1/2 tsp vanilla extract Step 2: Preparing the Heat and Baking Pan. Alrighty!We are going to Preheat the Oven. We want that oven at 350 degrees F.Next we are going to take our tinfoil, and line the bottom and sides of our pan/dish, leaving an overhang on all sides. Step 3: Dry Ingredients Mix Off!. Here we are. Time to prep the blondies! We are going to start by mixing our dry ingredients1. In our medium bowl, we will start by adding 1 cup of flour2. Followed by 1/2 tsp of baking powder3. Next add 1/8 tsp of baking soda4. Better add our 1/4 tsp of salt, too.5. How about we throw in 1 tsp of cinnamon6. Do not forget the pinch of nutmeg.Mix all that together! There. That looks good!We are going to set that lovely mix aside and move along Step 4: Butter and Sugar. Time to stir up a bit of tasty fun!To start things off , we are going to gather our large bowl.If you have not melted your 5 tbsp of butter ( margarine) yet, you can do that now.Once that is melted, you have my permission to pour that into your bowl ;) Next you are going to add your 3/4 cup of brown sugar!Add you 1/4 cup of white sugar next.Stir that all together until fully combined. That looks great! Step 5: Egg and Vanilla. Since you are doing such a great job thus far, we are going to keep on going!Lets get wild and add our Egg. Go on! Crack an egg into your beautiful buttery sugar blend!How about we also add our 2 tsp of Vanilla extract into the bowl, as well.Activate those muscles and stir vigorously!! That's the ticket. Step 6: Time to Combine, and Pour.. Our buttery, egg, sugary, vanilla concoction is ready to meet its maker! Lets take the medium bowl with our dry ingredients and slowly add that into our wet ingredients.Stir this mix with your large spoon , or spatula until combined. ** IMPORTANT INFO** Do not over mix! The batter is going to be thick. Just the way we like itSince our batter looks AMAZING, we are going to pour that right into our prepared pan. Step 7: Cinnamon Sugar, and Bake.. My oh my. My mouth sure is starting to water :)We are going to create our sweet topping. The perfect additive to this delectable treat!In a small dish, mix the remaining 1/4 tsp cinnamon and 1 tbsp white sugar together!Sprinkle that heaven over top of the Blondies. Very good!We are now going to bring heat to our creation , and give it delicious life.Pop the pan in the oven, and set your timer for 25 minutes, or until light golden brown on top.In the mean time, you can clean up your dishes, talk to your cat, sing.. the sky is the limit, my friends.When its time to take them out, allow the Blondies to cool completely in the pan set on a wire rack. Step 8: Making Thee Glaze.. While you enjoy the sweet scent of your hard work cooling off, we are going to prepare a simple, and oh so delicious glaze for the finishing touchesIn a small dish combine3/4 cup of confectioner ( icing) sugar3 tbsp of milk ( your choice)1/2 tsp of Vanilla extractMix it up! Coolness!! Set aside. The glaze will thicken up while the blondies cool down.Once those beauty's are cool to the touch, take your Vanilla Glaze and drizzle it on top, in any design, style of your choosing. Step 9: Cut and Serve.. Cut the Blondies up into squares of your choosing.These delicious treats will keep up to a week in an air tight container..But part of me feels that they wont make it that long ;)ENJOY!!! ps- If you did not know, blondies are brownies, but lighter :P", ["cinnaroll-blondies_0", "cinnaroll-blondies_1", "cinnaroll-blondies_2", "cinnaroll-blondies_3", "cinnaroll-blondies_4", "cinnaroll-blondies_5", "cinnaroll-blondies_6", "cinnaroll-blondies_7", "cinnaroll-blondies_8", "cinnaroll-blondies_9"]] [40552, "Introduction: How to Can Cabbage . I have so much cabbage this year, I am canning it in batches. So far I have done 2 different recipes for cabbage; cabbage carrot coleslaw and cabbage sauerkraut. Step 1: Ingredients & Materials . You will Need:mason jars, bands and lidscanning potsauce pan cabbagecarrotsonionsmustard seed Celery seedwhite vinegar watersugar Step 2: Preparing the Food for Canning. Recipe for Cabbage carrot coleslaw Makes 6 (32oz jars)Ingredients:2 TSP mustard seed2 TSP Celery seed5-6 heads of cabbagebag of carrots shredded 2 large onions chopped6 cups sugar....(I only use 2 cups and make mine more of a dressing rather than a syrup).3/4 cups water3 cups white vinegar1. Chop cabbage, shred carrots and onions, mix and set to the side. 2. Prepare the syrup in a pot on medium heat . Add sugar, water, vinegar, mustard seed, and Celery seed to pot. 3. Add the boiling mixture to the bowl of vegetables. Mix well.4. Let sit for 5 mins.5. Add cabbage carrot mixture to each jar leaving a 1/2 head space.6. Place jars in canner, ensure they are completely covered with water. Bring to a boil and process for 20 minutes. Remove can or lid. Wait 5 more minutes then remove jars.Can be used as a topping and added to other recipes. Step 3: Canning . Canning is a lot easier than most people think. I started 12 years ago with making pickles and jams. As I got better I started adding more can goods and then started to make up my own recipes. It's usually just a few simple steps....1. Prepare your jars and lids. 2. Prepare the food you want to can.3. Place jars in canner, ensure they are completely covered with water. Bring to a boil and process for,10- 20 minutes, depends on the food and recipe you are using. 4. Remove can or lid. Wait 5 more minutes then remove jars.5.Let jars cool and store! Step 4: Recipe Two- Canning Cabbage . Prep Time: 20 minsProcessing Time: 15 mins, plus 5 mins to cool. Recipe:Canned Cabbage recipe Makes 6 (500ml) jarsIngredients:3 to 4 med size heads of Cabbage1 teaspoon of Sugar for each jar1 teaspoon of Canning Salt each jar1 teaspoon White Vinegar each jar4 to 5 cups boilong Water1. Chopped cabbage in desired size/shape and place in jar.2. Prepare canner, jars and lids.3. In a large stainless steel saucepan add water. Bring to a boil over medium heat.4. Add a teaspoon of sugar, salt and vinegar to each jar.5. Add boiling water to each jar and cover beans leaving a 1/2 head space.6. Place jars in canner, ensure they are completely covered with water. Bring to a boil and process for 20 minutes. Remove can or lid. Wait 5 more minutes then remove jars.Can be used as a topping and added to other recipes. Simular to sauerkraut. Step 5: Recipes . I also canned Dill beans, applesauce and a lot of other Vegetables from my garden. visit us at thefarmhousewitch.com to see more recipes and ideas! ", ["how-to-can-cabbage_0", "how-to-can-cabbage_1", "how-to-can-cabbage_2", "how-to-can-cabbage_3", "how-to-can-cabbage_4", "how-to-can-cabbage_5"]] [40553, "Introduction: Killer Savoury Muffins. In a neighbouring suburb\u00a0there is a bakery that shall remain nameless which inspired these muffins. The stuff they create is amazing. Now, I may come across as being slightly jealous of their baking skills during this instructable, deep down inside I probably am. This is irrational jealousy though, they have years of baking experience behind them whist I am a humble computer technician. Can a layman like me meet their skill level? One of their hero products is a savoury muffin, and they are killer. Most days they sell out by noon. Come a weekend I am generally waking up around 11am so there is always apprehension on the journey to said bakery, will they or wont they? So far my strike rate has been 50/50. On the walk back to the car my shoulders slump while I contemplate what is next in line for bunch. My motivation for attempting these is pride. My pride is stimulated by money. Said bakery sell their muffins for AU$6.50. While they are big and luscious, AU$6.50 is taking the mick a little. I could beat the traffic and make these myself. Let us begin. Step 1: Preface. A savoury muffin has one essential requirement, it must not be sweet. Maybe that was obvious. I am not a cook, I am a hack so to speak. But my method when cooking is this, I always visualise what it is I am attempting to create. I try to break it down into all the elements that are required and how the flavours relate to one another. I also do this when I eat, using taste, touch and smell I subconsciously break a dish down. I did this with the muffins and had in my mind the essential ingredients\u00a0to replicate them. These are not an exact replica of XXXX bakery's muffins. I have added certain elements to meet my taste. I encourage you to close your eyes and imagine all the flavours, and add or subtract what you feel is necessary. Treat recipes as a guide, they are not an exact science. Look at the balance of components, look at oven temperature, other than that wing it, experiment. You can improvise while following most recipes. After reading many recipes for savoury muffins and drawing from my experience with XXXX bakery's muffins I have decided that, for me, the requisite ingredients for 6 Killer Savoury Muffins are; 2 cups of plain flour 6 short rashers of bacon 2 beaten eggs 1 cup shredded gruyere cheese 1/2 cup split green olives 100 grams of full cream feta 2 tablespoons Italian herbs 1/2 diced red onion\u00a0 1 teaspoon salt 1 tablespoon baking powder 1 six pack of beer - to be consumed during preparation and consumption of muffins Step 2: Step 1. Essential to a pleasurable cooking session is a pleasurable environment. During this session I chose [DI] Radio as back ground music, their House channel is amazing. Nothing better that monotonous beats to make you focused and productive. Also, to lubricate the experience choose a suitable beverage. Today I chose Tecate, an excellent Mexican beer. I first had this beer whist on a flight from Guadalajara to Mexico City when I was on a 3 month adventure from LA down to south america. Even today it takes me back to that experience.\u00a0 Choose a clean chopping board. The one I used was clean, but has been affected by a dish washing experience after my house mate made pureed Bolognese sauce. Awkward.\u00a0 Step 3: Step 2. Choice of knife is somewhat important. It must be suitably sharp for the task at hand. We will be cutting bacon, feta and olives so this poor excuse for a knife will do. At this stage open your beer and take your initial sip. Step 4: Step 3. Probably best to fire up the oven at this stage so it's ready to go when you have the muffins set like a jelly in the tray later. Fan forced 200 degrees Celsius is what I cooked mine in. If you don't have a fan forced oven or Fahrenheit is your local measure then I really have no idea - google is your friend in these cases. Chop the bacon into chunky little squares so it retains some texture when in the muffin. I also trimmed the fat from the bacon as it is unnecessary and I am overweight already. Step 5: Step 4. A great tip I heard once is to put an onion in the freezer a short while before chopping as it will stabilise the acid which sprays in a microscopic mist when you cut it causing you to cry.\u00a0 I put mine in for an hour and they were like concrete when I tried to cut them. So maybe 20 minutes in the freezer is sufficient. Due to my impatience I ended up using an unfrozen one and cried more then when I watched Leo drown in Titanic. At this stage you should be on beer number two. Step 6: Step 5. Fry the onion and bacon until it is crispy and delicious looking. I added a tablespoon of olive oil to make it sizzle more. Step 7: Step 6. Sift your two cups of plain flour into a bowl of suitable size. I sifted mine into this one but later realised I had to add a shit load more ingredients. I migrated to a larger bowl. If you don't have a sifter do not despair, I'm sure clumps of flour wont affect the end product. I only had the benefit of a sifter as my house mate had one in the draw. It turns out I broke it and had to tap the side to get the flour to sift through. You could probably use a colander and get similar results. Skull beer to finish it off as flour mist will otherwise make it into the can causing your beer to coagulate. Step 8: Step 7. Combine all the dry ingredients together. Add Italian herbs to taste, alternatively you could add just oregano or similar herbs. Mixed herbs maybe. Your choice. Step 9: Step 8. Gently beat two eggs. Free range, caged, whatever - they are all the same. I can't taste the pain the chicken suffered, so I usually go for the cheapest. Step 10: Step 9. Add water to the eggs to make two cups. Two eggs is generally one cup, so you could also just add one to one 1/2 cups of water to the mix. Does that make sense? I am on beer three in this picture. Step 11: Step 10. Now the recipe says gruyere cheese but the supermarket I went to was a little inadequate. I am sure XXXX bakery uses gruyere, but as a substitute I found this great cheddar. It's by a mob named Collier's and it hales from Wales. My girlfriend's father is from Wales so I gravitated to this when looking at the selection in the supermarket. It's a strong cheddar and I would rather be able to taste it in the muffins than not. I grated about a cup, but use your spidey sense to guess what is best for the muffin you are making. Step 12: Step 11. Add the bacon, olives, fetta, cheese and egg/water mixture to the the dry ingredients. Mix thoroughly. As this is the first time I have made these I would look back and possibly add the fetta toward the end. As it is the softer of the non-dry ingredients it did get a little pulverised whilst mixing. Also, the mixture was a little stiff and to soften it I added about a cup of full cream milk. Step 13: Step 12. As I said earlier I did ready a lot of other muffin recipes. The ones that had the best feedback added sour cream to the mix. I added a big dollop to my mix with the assumption that it would make the muffin texture a little more velvet like.. and probably more of a heart risk to the 35-65 demographic. Open Tecate number 4. Step 14: Step 13. One thing I always liked about XXXX bakery's muffins was their presentation. They labeled themselves as an \"Artisan Bakery\" and they showed that by how their product looked visually. The savoury muffins has a rustic look, almost like they had been made briskly by a small town baker. The baking tray hastily lined with parchment paper with the mix dropped in. The visual result certainly adding to the enjoyment of the muffin. I wanted my muffins to have the same visual aspect as XXXX. Using baking paper I cut oversized squares out for the muffin tray. Pushing the paper into the tray I struggled to find consistency, but maybe that added to the \"rustic\" look. Due to the stiffness of the mixture I slapped the tray on the bench before placing it in the oven to ensure the mix had settled in the moulds adequately. Step 15: Step 14. Now, we all know that results from ovens differ greatly. I found that mine browned toward the back of the oven quicker than the front, so I turned the tray around after 10 minutes. At the same time\u00a0I brushed some melted better over the top of the muffins to add a golden baked look to them. I probably baked mine for 20 minuted totally. This will vary for all ovens. To test if they are ready stick a knife or skewer in to a muffin and if it come out clean it is done. I left mine in a little longer as I wanted them to be nice and golden on top. Step 16: Step 15. Now, I am not a baker. I never plan on being a baker. But I know what I like like. And these taste amazing. Heat them up and serve them with a crisp salad, some tomato chutney and you'll win anyone over. Bakery XXXX you have met your match. Step 17: Step 16. Enjoy.", ["killer-savoury-muffins_0", "killer-savoury-muffins_1", "killer-savoury-muffins_2", "killer-savoury-muffins_3", "killer-savoury-muffins_4", "killer-savoury-muffins_5", "killer-savoury-muffins_6", "killer-savoury-muffins_7", "killer-savoury-muffins_8", "killer-savoury-muffins_9", "killer-savoury-muffins_10", "killer-savoury-muffins_11", "killer-savoury-muffins_12", "killer-savoury-muffins_13", "killer-savoury-muffins_14", "killer-savoury-muffins_15", "killer-savoury-muffins_16", "killer-savoury-muffins_17"]] [40554, "Introduction: Character Cake for Non-Skilled People. Decorating cakes can be a messy affair, literally and figuratively speaking. I find all the sticky icing frustrating, and those character sheets that run through a printer require special ink and taste weird. Here I show you how to make a character cake with just regular frosting tools. It's simple enough even for those of us who can't draw.\nYou will need\na cake\nfrosting\nfrosting colors\nparchment paper or decorating bags\na spatula\nchocolate covered malt balls\ncling wrap\ntape\ncutting board or cardboard\nserving dish like a plate or tray Step 1: The Picture. Find a picture of the character you want and print it out to the size that you will have on the cake.\nMake sure that the picture is reverse of what you ultimately want. If you want text, it needs to be reversed as well.\nhttp://www.online-image-editor.com/ is a free image program that you can upload to and then flip the image horizontally.\nTape the picture to a cutting board or a piece of cardboard.\nCover the picture with cling wrap and secure the wrap in place with tape. Step 2: Prepare the Cake. Bake a cake. Whatever shape and flavor you want is fine.\nI used a boxed milk chocolate cake mix from the grocery store. Well... My husband did. I tried and messed the cake up so bad that nobody wanted to eat it, so he had to make another. He used two 8-inch pans, but the size is really up to you.\nLet the cake cool completely, then level the top with a long serrated knife.\nPut the cake in the freezer for about 45 minutes. This will help prevent crumbling when you frost it.\nTurn the cake upside-down and put it on the serving plate.\nPlace strips of parchment under the edges of the cake. This will keep the plate tidy as you frost the cake.\nI like whipped frosting. You can use pretty much any frosting for this, but if you get it from a can, scoop it out into a bowl and give it a few stirs to get it smooth.\nIf you are doing a multi-layer cake like I did, spread a moderate layer of frosting on the first cake, then place the second one, upside-down again, on to of the first.\nCover the entire cake with a very thin layer of frosting to seal in any errant crumbs.\nPut the cake back in the freezer for twenty minutes.\nFinish covering the cake with frosting, then gently pull the paper out from under it. Step 3: Prepare the Frosting. When choosing a frosting for the character, avoid whipped or light and fluffy frostings. You can use decorator or just basic frosting.\nFor coloring the icing, use icing color. Regular food color waters the frosting down and makes it harder to work with.\nStir the frosting a bit to get it smooth before doing anything else with it. Frosting from a can will sometimes settle and compact, giving it a varied viscosity throughout.\nSeparate the frosting into a separate bowl for each color. Go with a little more frosting than you think you will need so that you can color it once and not have to try to match the color when you need more later.\nAdd color to the icing a tiny bit at a time and mix it in\u00a0thoroughly\u00a0before adding more. A little bit goes a long way.\nIf you need brown frosting, you can use chocolate or brown icing color. Step 4: Parchment Vs Plastic. You need a way to \"draw\" with frosting. You can buy those tubes of colored frosting, use parchment cones, or use reusable plastic pastry bags. Whichever you choose is up to you. I already had some pastry bags, so I used those and parchment.Parchment Cone\nStart with a triangle. The easiest way to make one is to just fold the parchment over to line up the short edge with the long edge then cut on the fold.\nPlace the triangle with the corner where the two smaller sides meet pointing toward you.\nCurl one of the other corners inward and place it right over the corner that is pointing at you.\nCurl the remaining corner around the outside and bring it under the others.\nSecure the tip with a bit of tape.\nLoad a spoon or spatula with frosting, then place it as far inside the cone as possible.\nSmoosh down the open part of the cone and pull the spatula out, scraping the frosting off as you do.\nFold the opening closed and roll it down.Pastry Bag\nDrop a decorating tip into the bag and squeeze it down to the small end.\nFold the top half of the bag down to make a cuff.\nMake a \"C\" with your hand and place the bag inside the \"C\" and the cuff outside it.\nLoad a spoon or spatula with frosting, then place it as far inside the bag as possible.\nClose your \"C\" hand around the bag and pull the spatula out, scraping the frosting off as you go.\nStraighten out the bag, removing the cuff, and twist the bag just above the icing.\nSqueeze the bag a little to get the icing down into the tip. Step 5: Drawing the Character. Place the tip of your frosting application device on the cling wrap over the picture and squeeze gently. Move the device slowly, leaving a trail of frosting. You may need to practice this a bit, but it is easy enough to just scrape the frosting off of the cling wrap and put it back in a bowl.\nOutline the picture completely, then freeze it for ten minutes.\nFill in the colors by snaking a string of frosting back and forth. Don't worry about going over the outline, as it will show on the front.\nWhen you have filled the picture in, put it back in the freezer for twenty minutes or until it is solid. Step 6: Put the Character on the Cake. Cut the cling wrap around the character using a sharp knife.\nGently lift the frosting character off of the board. If it is not stiff enough, put it back in the freezer.\nVery carefully flip the character over and place it on the cake.\nPress down just barely to adhere the character to the frosting already on the cake.\nSlowly lift the cling wrap off of the frosting, starting at one end.\nOnce the plastic is off, wet a finger and smooth out the little snakes of frosting on the character. Step 7: Finish!. Traditionally, the bottom edge of a cake, where it touches the plate, is decorated with a carefully formed border made of frosting. This can be difficult to do, especially with out-of-the can frosting, which is very sticky. \u00a0Instead, use candies. Candies can make a nice border, and are an added treat for when you eat the cake.\nI used chocolate covered malt balls, but you can use pretty much any candy you want. You could even use bits of colorful cereal.\nFor the bottom ring, just place the malt balls one at a time, gently pushing them into the frosting to make them stick.\nFor the upper ring, very carefully cut the malt balls in half then put them on, flat side first, the same way you did the bottom ring.\nPlease be very careful with this. It would be bad to get blood on all that deliciousness. Cutting yourself might hurt, too.\nThe cake is now ready to be destroyed by countless ravening roommates who have been circling for hours!", ["character-cake-for-non-skilled-people_0", "character-cake-for-non-skilled-people_1", "character-cake-for-non-skilled-people_2", "character-cake-for-non-skilled-people_3", "character-cake-for-non-skilled-people_4", "character-cake-for-non-skilled-people_5", "character-cake-for-non-skilled-people_6", "character-cake-for-non-skilled-people_7"]] [40555, "Introduction: Excellent Museli Bars. For a while we have been cutting out disposable, non-recyclable plastic from our lives, and at the same time, trying to make more and more of our basics. We outsource so much these days! food, materials, production, education, entertainment, childcare - on and on. This is part of my attempt to bring more of production and creation back into our domain - to insource. So - Museli bars here in Australia are [a] high in sugar and fats, [b] small, and [c] expensive. I already make my own muesli, so why not go a step further... Of course, you can make bars in a cake tin, that you then cut to shape, but my experience is that they are uneven, poorly adhered, look daggy and require a lot of sugary, buttery bonding materials. We need to be able to make our own stuff easily, quickly, and healthily - otherwise it remains simply a novelty activity, and we will return to buying stuff from the the supermarkets. I want this stuff to be mainstreamed.... So: here's the instructable. Making the moulds is the first part; once you have done that, you can make the muesli bars (part 2) in under 5 minutes. Easy peasy. Step 1: Making the Moulds. If you want to make good muesli bars, that the kids can take to school and eat and be proud of, you need a decent mould. Lots of shapes will do as moulds, as long as they are flexible to get the finished bar out of. I like working with Pinky Sil, so I used that to make some moulds. I cut the template from wood, and used a laminate trimmer to engrave it with 'YUM'. This doesn't show up on the muesli bars, but if you make chocolate backed muesli bars, it shows up wonderfully. Just a cute touch for the eater... Cut the templates the same size as ordinary shop-bought bars - maybe 3cmx 10cm by 1cm. Or whatever size fits your kids lunch boxes. Make the formwork for the moulds - I used off cuts of plastic, wood and steel rulers. Anything will do, but bear in mind that the wooden templates will float up in the uncured silicon, and that the silicon is initially a liquid, and will leak out of small holes or interstices...so glue down your templates, and ensure a tight formwork. Step 2: Mix and Pour.. Pinky Sil is a 2 part silicon and you need to get the quantities perfectly equal, or the silicon won't set. Take this step carefully. For my formwork and bar templates, I needed 100ml of silicon - 50ml of the white, 50ml of the pink. Mix it thoroughly. You have about 8 minutes to work with it. Blow on the mix once it is in the mould to help bubbles escape. Step 3: Demould and Trim. As you can see, I stuck down my templates with tape, and the tape was too thick, and silicon got underneath. I should have used glue-stick. Now it is time to trim... Silicon trims easily with artist knives. I like to make in bulk, to save time and resources. So now I have three moulds and can make 6 bars at once. Step 4: The Bonding. The bonding agent is oil, honey and sugar. If you look on the web, most people give recipes that use heaps of oil and sugar. What a load of hooey. I have worked it out that you can bond 6 bars together very well and firmly with 2 teaspoons of sugar, 1 large tablespoon honey, and one tablespoon olive oil. You can add a bit of butter, or lemon juice or other stuff if you like to put flavour in here. Bring to the boil in a small saucepan, and as it browns, add the muesli, and remove from the heat, stirring vigorously. For six bars, you need about 1.5 cups of muesli. You'll just have to experiment a bit to get it right. If you have too little - thin bars. If you have too much - poor adhesion. Step 5: Form It Up. The mix should be nice and sticky now. Spatula it into the moulds, working it down firmly. I use a flat steel to finish them, pulling the steel lengthwise down the mould, pushing hard to pack the mix into the mould (pic 2). Refrigerate to help it set. 30 mins is fine. Step 6: Finished Bars.. Now that is as good as you get in the shops. Each bar has about 0.5 teaspoon sugar, 1/6 tablespoon honey and oil. That is pretty healthy. You might even be able to drop out the sugar. Total time to make the bars- once you have the moulds, is about 5 mins. To keep with the non-plastic approach, I made reusable bags for the bars. My kids love them. My wife seems quite pleased too.\u00a0 Cut out plastic! Reclaim production! Happy eating!", ["excellent-museli-bars_0", "excellent-museli-bars_1", "excellent-museli-bars_2", "excellent-museli-bars_3", "excellent-museli-bars_4", "excellent-museli-bars_5", "excellent-museli-bars_6"]] [40556, "Introduction: Liquid Apple Pie (xxx). I first heard about this drink on a TV show I like \"Justified\", it intrigued me enough to look it up online. Incidentally, this recipe barely resembles the drink from the show as moonshiners just mix their moonshine 50/50 with apple juice. Anyway, there are a litany of recipes for the drink all over online, but this is a blending of multiple recipes and of course plenty of trial and error, even though my 1st batch was perhaps the best I've ever made.The name \"Apple Pie\" hits the nail on the head as each drink tastes exactly like a bite of apple pie. Even better, this drink has enough booze to warm you up during the cold nights of the Holidays I make it for, especially Thanksgiving and Christmas. But perhaps most surprising is even with the considerable amount of grain alcohol (essentially legal moonshine) in this recipe you can barely tell there is any alcohol in it at all as long as you let it age a little. The taste right after you make it barely resembles the finished taste after a week of aging.I promise any holiday gathering you serve this at or bring to will make you the toast of the party. I give small mason jars of this for Christmas gifts. I rarely get very much of it because as soon as word is out I have a batch, you would think I won the lotto with all the friends and family who come out of the woodwork.Fair warning in advance, this isn't something you make on a whim. The amount of time it takes to make and age relegates it to special occasions rather than random cravings. Step 1: Gather Ingredients. 1 Gallon Apple Cider*If you notice in the picture, the cider I used was lightly colored and cloudy, as a result the finished product wasn't as pretty as usual. *Keep in mind that some cider's have more sediment than others, if you get a sediment heavy variety, you might want to strain the finished product through cheese cloth.1 Gallon Apple Juice4 Cups Granulated Sugar(Haven't tried raw sugar, but have high hopes for it)1 Tbs. Vanilla Extract6-10 Cinnamon Sticks1 750 ml Bottle Everclear (180 proof grain alcohol)*White Rum +50% volume can be substituted*But Everclear gives better results and it takes less1 Apple(Optional) Step 2: Combine 1st Set of Ingredients. Turn stove to setting 8 out of 10In large stockpot combine:Apple JuiceKeep Empty Jug for laterApple CiderKeep Empty Jug for laterVanilla ExtractCinnamon Sticks (6 of them)Sugar(Wait until the mixture is steaming to add the sugar. Add the sugar slowly while stirring)You should still haveLiquor6 of the cinnamon sticks*This is mostly decoration, but also increases the cinnamon profile slightly1 apple (optional)*This is strictly decoration to have in the serving container, especially if it is see through, I personally don't like to include it, but my mom does Step 3: Heating. Keep stockpot uncovered Adjust heat if necessaryEssentially you want steaming and almost a low rolling boil, you shouldn't see bubbles forming and rushing up from bottom of pot, but you should see the liquid rolling at the surface making it look semi-turbulentThe length of time to leave on the stove is largely choiceAt minimum, heat until the cinnamon sticks unroll most of the wayThe longer you heat, the more volume you lose and the richer the flavor I recommend 4-6 hrs. Step 4: Cooling. Remove stockpot from heatLeave it in the stockpot, separating it out into the storage containers at this point will cause problems(You would not believe the blooper reel I could put together)Separating into various containers will come later Let stand until the product reaches room temperatureMoving on to the next step while the product is still hot will result in evaporation of the alcohol(Once I moved on to the next step while product was still being heated on stove, and another time right after I took it off the stove, this is a bigger problem than you would think since you can't add alcohol to taste, as aging is critical, so any change in alcohol content will result in you waiting the entire aging time without knowing if it is too strong or too weak.)Remove the used cinnamon sticks from the pot Step 5: Add Liquor . With the product cooled to at least room temperature (cooler is better)Pour the liquor into the mixture slowlyHave grain alcohol splash into your eye, and you will appreciate the slowly part of this step Step 6: Bottle for Aging. Regardless of how you intend on serving it, the two best choices for bottling during the aging processPour into 2 gallon jugsBecause of all the volume loss from the heating stage, the entire concoction, even with the booze added should fit back into the two gallon jugs left over from the Apple Juice and Apple Cider if you so choose.Pour into smaller bottlesI have used old small liquor bottles I had keptGood option for gift giving, just throw a bow on itThis facilitates your rationing so you don't run out unexpectedlyApple cider often has sediment in it, add in the sediment that can come off of the cinnamon sticks and you can have a significant amount of foreign material left at the bottom of your containers. This can be off putting to some so if you like, you can put cheese cloth in the funnel when bottling the product to get rid of it.*This is the only time I have tried this and while it is a pain in the backside, it filtered it out exceptionally wellAdd cinnamon sticks to the bottles whether they are the final product, or just being used for the aging processLet set undisturbed for at least 5 days, although I consider a week the minimum.The product must remain cool during aging and storage thereafter.The longer you leave it to age the better the flavor up to 10 days, at that point aging will no longer change the product.The longer you leave it to age the less you notice the presence of alcohol up to 10 days, at that point the drink is what it is.I wish I could tell you how long the shelf life it, but it never lasts long, even when I manage not to suck it all down, as soon as the word gets out I have a batch, friends and family suddenly flood through doors and windows, so the longest I have ever stored it was one of the bottles I gave as a present that was stored for 3 weeks after I let it age a little more than 1 week. So I can guarantee that it is safe and good for at least 4 weeks as long as you keep it coldSince this drink is most popular during the colder months, depending on where you live you could get away with storing it in the garage. If not, the fridge is your only choice Step 7: Serving. As discussed earlier, it can be given in small bottles as gifts and of course can be consumed directly from the bottle, even with the cinnamon stick still in it. Or a similar way that has gotten a much better response is to put in small mason jars with decorative fabric over the lid, under the ring, with a ribbon glued around the ring, of course each jar has its own cinnamon stickWhen we are hosting parties, we have a large glass jug in the shape of an apple with a spout at the bottom. When serving this way, of course add cinnamon sticks, but if you choose you can include apple wedges as well for decoration. I prefer the flavor better when served cold, even in the cold weather the drink warms you up all on its own, some prefer it room temp and some prefer it warmed slightly, decide for yourself.When done properly, even with the large amount of grain alcohol, more than a few people have had no idea that it contained alcohol. But it is in there, so be careful, it is stronger than the average cocktail.My favorite holidays to make this for are Halloween, Thanksgiving, Christmas/Christmas Eve, New Years and the only warm weather holiday, the 4th of July(after all, what's more American than Apple Pie? especially with booze in it)", ["liquid-apple-pie-xxx_0", "liquid-apple-pie-xxx_1", "liquid-apple-pie-xxx_2", "liquid-apple-pie-xxx_3", "liquid-apple-pie-xxx_5", "liquid-apple-pie-xxx_6"]] [40557, "Introduction: How to Make Personalized Candy Bars . Last year I tried to make candy bars, just plain melt and pour ones but it did not turn out as expected. I did not want to give up because I have seen many people do it and it looks so simple to make. I was wondering where I went wrong and finally I guessed it may be due to microwaving of chocolate. So, this year, with an additional twist of personalization I am going to show how to make personalized candy bars with almond/caramel filling (Yum! Yum!). Lets get started. Step 1: \u200bSupplies . Chocolate chips (I used Ghirardelli Milk chocolate chips) Double boiler ( I used a pan and snuggly fitting bowl on top) Chocolate mold Almonds Caramels (I used Werther's original Chewy caramel) A tsp of milk Spatula Toothpick A new paint brush Edible color mist (I used wilton gold color mist)Stencils of your choice Step 2: Melting the Chocolate. Fill the bottom pan of the double boiler with water and bring it boil.(The water should not touch the bowl you keep on the top) Switch off the flame. Place the top bowl and pour the required amount of chocolate chips. Use spatula and slowly stir them around until the chocolate is melted smooth and shiny. Step 3: Fill Thin Layer of Chocolate in the Mold . Now fill the mold with a thin layer of chocolate and use the paint brush to paint the chocolate on the corners of the mold to create a bowl for almonds or caramel filling. If you are doing plain chocolate bars, you can just fill the mold with desired thickness of the chocolate and follow the next step. Once you are done, bang the mold on the counter top or table(Wherever you are working) several times to release the air bubbles formed. Use a tooth pick to burst any bubbles and go around the corners of the mold to ensure there are no air bubbles. Allow the chocolate layer to freeze in the fridge . Step 4: Prepare the Almond & Caramel Filling. To roast the almonds , Take a cup of almonds in a baking tray.Preheat the oven to 350 F and place the tray for 10 mins. Take the almonds out and give it a mix and put it inside the oven for 10 more minutes. You will now start to feel the smell of roasted almonds. You can take it out at this moment or allow it for 5 more minutes if you want. But be careful not to burn. Once it is cooled down, use a knife to chop them into pieces. Don't use blender to break the almonds into pieces . It will not work (Believe me! May be you will get almond flour ;) ).For the caramel filling, take the 6 to 7 pieces of caramel (For 2 candy bars) and add a tsp of milk to it and microwave it in 30 seconds intervals. It took only 30 seconds for me but it may vary depending on your microwave. Mix it well for the goey caramel filling. I made a mistake here, I added too much of milk to melt caramel so I ended up with the thin consistency of caramel which started to come out of the chocolate bars after freezing the candy bars. So take care while you do this. Add more milk(I mean more than a tsp) only if you want. Step 5: Fill the Mold With Almond & Caramel Fillings . Take the mold out of the fridge and now it is time to fill the almonds and caramel. I decided to fill two candy bars with almonds. One with caramel and one with a combination of both. I went little overboard while filling the caramel. As I said in the earlier step, the consistency of the caramel was runny and also I filled it till the edges. So be careful while you do this, don't fill it till the edges.The filling should always be within the chocolate bowl to avoid caramel explosion later (You know what I mean, right? ). Step 6: Melt Another Batch of Chocolate. Now melt another batch of chocolate chips, and pour it on the top of the candy bars to seal the filling. Step 7: Allow the Candy Bars to Set. Allow the candy bars to set in the fridge and once it is done. Remove them from the mold. Step 8: Applying Personalization. Now comes the fun part of decorating the candy bars. Take the stencil and place it on the top of the candy bar, cover the remaining candy bars with the paper towel. Spray the edible color mist in a swing motion for the design to transfer on the candy bars. I created my stencils with electronic die cutting machine. You can make them if you have one or use a craft knife and cardstock to create your own. I also used a snowflake punch to create stencil for two candy bars(Hexagon and rectangle one). I used the snowflakes itself for the hexagon one and the negative space as a template for the rectangle one.(Isn't it amazing?) Allow it to dry for sometime and then wrap them in plastic wrap to gift it to your family and friends. Oh My God, I don't know how to explain the taste of these candy bars in words. The roasted almonds and the milk chocolate combination was great and top notch. I don't know why I was always opting for semi sweet chocolate.What do you think? These personalized candy bars make a perfect place card for your holiday table. If you try these, what filling you prefer? Also make sure you select good quality of chocolate chips to make your candy bars. I would say I liked the Ghirardelli milk chocolate best(Not sponsored to say this,I just loved the taste) compared to all the previous chocolate chips I have used. If you haven't tried those for any reason, I would say do try them. Share what you think about these candy bars in the comments below. As always I will be happy to hear from you.If you like this idea of personalized candy bars, do vote for me in the \"chocolate contest\" and \"Homemade gifts contest\". I would really appreciate it. If you like DIY/craft ideas like this, visit www.vikalpah.com for more ideas. ", ["how-to-make-personalized-candy-bars_0", "how-to-make-personalized-candy-bars_1", "how-to-make-personalized-candy-bars_2", "how-to-make-personalized-candy-bars_3", "how-to-make-personalized-candy-bars_4", "how-to-make-personalized-candy-bars_5", "how-to-make-personalized-candy-bars_6", "how-to-make-personalized-candy-bars_7", "how-to-make-personalized-candy-bars_8"]] [40558, "Introduction: Healthy Fettuccine With Hidden Vegetables. Do you want a savory fettuccine alfredo recipe that doesn't have all the calories and fat?\u00a0 If so, this healthy fettuccine recipe uses pureed cauliflower as a faux-creamy base instead of all the unhealthy cream and butter that you'll see in other recipes.\u00a0 I normally cook for a very picky eater every night who hates cauliflower.\u00a0 He absolutely LOVES this recipe and still doesn't know it's made with a vegetable that he absolutely hates. He even went back for seconds! I'm going to keep this secret for as long as I can.\u00a0 I hope you like this recipe! Step 1: What You'll Need:. 1 pound Fettuccine 4 cups Cauliflower (cut into large chunks) 2 cup Milk 2 tablespoons Butter 2 large Shallots (finely minced) 1/2 cup White Wine 1/2 cup Parmigiano-Reggiano (freshly grated) 1/4 teaspoon cayenne pepper 1/3 cup Parsley (chopped) Olive Oil Salt and Pepper Step 2: Cooking the Creamy Cauliflower. Place half the milk and the cauliflower in a large sauce pot and season with salt and pepper. Bring up to a boil and reduce to a simmer, cover and cook until fork tender, about 8 to 10 minutes. Using a slotted utensil, transfer the cauliflower to a blender. Add the leftover milk from the pot and add the additional cup to make a creamy puree. Add the butter and continue blending until smooth. Taste and adjust seasoning. Step 3: Cook the Pasta. Bring a large pot of water to a boil and season generously with salt. \u00a0Cook the pasta one minute less than the packaged instructions. \u00a0Don't drain the water that cooked the pasta. \u00a0This will come in handy later. Step 4: It's All Coming Together Now.... While the pasta is cooking, place a large saute pan over medium heat and add 1 to 2 tablespoons of olive oil. Add the shallots and season with salt and cook for 2 to 3 minutes, or until slightly tender. Deglaze with the white wine. Reduce by half, about 1 to 2 minutes. Add the cauliflower puree and loosen with about 1/3 cup of pasta water. \u00a0Add the pasta. Step 5: . Add a few sprinkles of cayette pepper. \u00a0Toss the pasta again and add more cooking water if the pasta seems too dry. Add the Parmigiano and parsley and toss to coat. Serve and enjoy!", ["healthy-fettuccine-with-hidden-vegetables_0", "healthy-fettuccine-with-hidden-vegetables_1", "healthy-fettuccine-with-hidden-vegetables_2", "healthy-fettuccine-with-hidden-vegetables_3", "healthy-fettuccine-with-hidden-vegetables_4", "healthy-fettuccine-with-hidden-vegetables_5"]] [40559, "Introduction: How to Make Bonfire Cupcakes. Halloween is done and dusted now, I hope you all enjoyed lots of spooky treats! The next notable date on the calendar (for us here in the UK anyway) is Bonfire Night. Celebrate in style with these eye catching Bonfire Cupcakes! Made with easy two tone frosting, Matchmakers & Cadbury\u2019s Flake, I guarantee they will bring fireworks to your party table!Here is what you will need to make approx 16. For the Cake 80g Unsalted Butter, Room Temp280g Golden Caster Sugar200g Plain Flour40g Cocoa Powder1 tbsp Baking Powder1/4 tsp Salt240ml Whole Milk, Room Temp2 Eggs, Room TempFor the Frosting 400g Icing Sugar, Sifted200g Unsalted Butter, Room Temp1 tsp Vanilla ExtractSplash of MilkOrange Food Colouring GelYellow Food Colouring GelFor the Decoration 1 x 130g Box of Matchmakers (I used Honeycomb flavour)4 x Full Sized Cadbury\u2019s Flake BarsEssential Equipment 2 x 12 Hole Cupcake Tins16 Foil Cupcake CasesPiping BagLarge Star NozzleFor more awesome step by step recipes, check out www.kitchenmason.com Step 1: The Frosting. In an electric stand mixer or a large bowl with an electric hand whisk, beat together the butter, icing sugar & vanilla extract. Start slow (or you will be engulfed in a mushroom cloud of icing sugar!) then work up to a high speed. Beat on high for a good few minutes until the mixture is really light and smooth. Add a splash of milk to loosen it a little and mix again until smooth. Step 2: The Frosting. Divide the frosting between two bowls. Using cocktail sticks, add orange food colouring to one and yellow to the other. Keep gradually adding colour until you get the shades that you want. Step 3: Making the Cake. Line your cupcake tins with the foil cases and set to one side. Preheat your oven to 180\u00b0C/Fan 170\u00b0C.In an electric stand mixer or a large bowl with an electric hand whisk, beat together the butter, sugar, flour, cocoa powder, baking powder & salt until it becomes like fine breadcrumbs. Step 4: Making the Cake. In a jug, beat together the milk & the eggs. Pour two thirds into the dry ingredients and mix until really smooth. Add the remaining third and mix again until all the ingredients are blended well and smooth. Step 5: Making the Cake. Fill each case to about 2 thirds full then bake in the preheated oven for 15 \u2013 20 minutes until a skewer inserted into the middle comes out clean. Step 6: Making the Cake. Transfer the cakes to a wire rack to cool completely before decorating. Step 7: Decorating. Load a piping bag with a large star nozzle. Then carefully spoon one colour of frosting down one side of the bag and the other colour down the other side. It doesn\u2019t have to be exact, just roughly. Step 8: Decorating. Have a little practice swirl on a plate to make sure that both colours are coming through, then pipe swirls on each cake by piping circles from the outside in. You may like to pipe another smaller swirl on top like I did. I think it looks good to have a tall fire under the \u201clogs.\u201dSnap some Matchmakers in half and others into smaller pieces. Cut the Flakes into small pieces. Start with a frame of 3 or 4 larger Matchmakers then dot smaller Matchmakers & pieces of flake around the bottom. Repeat until all the cakes are covered and look like super cute mini bonfires! Step 9: Marvel at Your Creation!. See! It\u2019s not as difficult as you might think. In fact, If you have children, I bet they would LOVE to get involved in the decorating stage. You\u2019ll just have to watch that those cheeky little monkeys don\u2019t eat all the chocolates before they make it to the cakes!", ["how-to-make-bonfire-cupcakes_0", "how-to-make-bonfire-cupcakes_1", "how-to-make-bonfire-cupcakes_2", "how-to-make-bonfire-cupcakes_3", "how-to-make-bonfire-cupcakes_4", "how-to-make-bonfire-cupcakes_5", "how-to-make-bonfire-cupcakes_6", "how-to-make-bonfire-cupcakes_7", "how-to-make-bonfire-cupcakes_8", "how-to-make-bonfire-cupcakes_9"]] [40560, "Introduction: Tropicoco Bar. Go Tropo for the Coco Step 1: . You will need:230g - White Chocolate Chips500g - Icing Sugar250g - Fine Desiccated Coconut440g - Canned Pineapple Rings425g - Canned Mango Step 2: . Take lid off canned mango.Discard syrup. Step 3: . Place mango slices on paper towel.Pat off moisture. Step 4: . Repeat with Canned Pineapple Step 5: . Put Mango and Pineapple in blender.Blend until smooth. Step 6: . Add Coconut and Icing Sugar to Mango and Pineapple mixture.Combine well. Put to one side. Step 7: . Melt White Chocolate. Step 8: . Coat chocolate moulds to create an outer shell.Pour out any excess chocolate back into bowl. Step 9: . Fill chocolate shells with pineapple/mango/coconut mixture. Step 10: . Pour remainder of chocolate to create base.Leave to set properly. Step 11: . Remove from mould and eat.NOTE: This recipe makes an extremely excessive amount of the filling compared to the chocolate it uses. It could also be used as a filling / icing alternative for a cake or ice-cream topping. The choice is yours.", ["tropicoco-bar_0", "tropicoco-bar_1", "tropicoco-bar_2", "tropicoco-bar_3", "tropicoco-bar_4", "tropicoco-bar_5", "tropicoco-bar_6", "tropicoco-bar_7", "tropicoco-bar_8", "tropicoco-bar_9", "tropicoco-bar_10", "tropicoco-bar_11"]] [40561, "Introduction: CheeseCarrotts. Super easy, very fast and delicious!Cut the carrots in slices.Cut cheese in sices.Put the cheese slices on top of the carrot slices.Enjoy this healthy and amazing snack!!!Some people feels weird when they see it, but please try it before judging and you will not regreat it!!!", ["cheesecarrotts_0"]] [40562, "Introduction: Candied Pig-Nuts (BACON!). The question that has haunted bacon lovers has always been: \"When will someone find a way for me to enjoy bacon while I am performing tasks that are not bacon-friendly?\"\u00a0 Well my friends, that day has finally arrived!\u00a0 We proudly present to you: Candied Pig-Nuts .\nJust what is a Pig-Nut?\u00a0 As a point of reference you could consider the Pig-Nut to be a distant cousin of the unfortunately misnamed \"Burnt Peanut\"; though neither is burnt, and as we mentioned, Pig-Nuts are made with BACON!\nTo a degree it goes without saying that bacon is one of God's greatest creations.\u00a0 I know there are some who would argue against this, and quite frankly I'm not going to try to convince them otherwise because that would just inflate the demand. Step 1: Gather the Hardware and Software. Raid the pantry or head to the grocery store for the Software\n16oz. Shelled Pecans Halves *1\n12oz. package thin-sliced uncooked Bacon (Be careful, sometimes bacon packages contain 16oz) *2\n1 Large room temperature egg (we'll only need the white)\n2tsp. Maple Syrup (or Maple-flavor Syrup)\n2tsp. Cold water\n3/4C. White Granulated Sugar\n1/4C. Light Brown Sugar\n2tsp. Ground Cinnamon (Reduce to 1tsp. if fresh-ground)\nButter flavored cooking spray\n1/2tsp. Bacon Salt (TM) *3\nOPTIONAL 1/2tsp. Dried Red Pepper FlakesGather the Hardware\nAluminum foil\nCookie sheet\nHeavy pan\nKitchen scissors\nChef's knife and cutting board, or food processor\n2 Large mixing bowls\nWhisk or fork\nSilicone spatula\nMeasuring cups and spoons\n* Step 1 Notes:\n1. Unroasted, unsalted pecans are best, but if salted is all that's available, use low-sodium bacon.\n2. We tested several precooked and shelf-stable bacon products and the results were sub-par.\u00a0 Cook your own bacon for best results.\n3. Bacon Salt is available in the seasoning section of many grocery stores.\u00a0 Be careful to select a simple bacon flavor such as Original, Maple, or even Peppered.\u00a0 Cheddar Cheese Bacon Salt is good, but not on Pig Nuts. Step 2: Roast Your Nuts!. Wash your hands.\u00a0 Yes, that should be obvious, but there are a few points in this Instructable where it's very important, so we might as well get off on the right foot. (Or hands)\nPosition a rack in the center of the oven and Preheat the oven to 350F degrees. \nLine a cookie sheet with aluminum foil with a sheet of foil an inch or two longer than your cookie sheet.\u00a0 Crimp the foil around the center ends of the sheet, but leave the corners loose.\nSpread the pecans in a single layer then place the cookie sheet with nuts on the center oven rack, close the oven door fully and roast at 350F for 8 minutes.\u00a0IMPORTANT: Set a timer for 8 minutes and while the nuts are roasting begin step 3\nWhen the timer sounds, reduce the oven temperature to 250F degrees and remove the cookie sheet from the oven.\nPlace the cookie sheet on a heat-safe surface and lift the aluminum foil by the corners and remove the foil, nuts and all from the cookie sheet and set the foil on a cool heat-resistant surface, such as a wooden cutting board or a second cookie sheet or large plate.*4\n* Step 2 Notes:\n4. Leaving the nuts on the hot cookie sheet or the nuts may overcooking from the residual heat. Step 3: Crisp the Bacon. While the nuts are roasting we can get the bacon started.\u00a0 For best results (crispest bacon) use thinly sliced bacon.\nPreheat a heavy pan to medium heat. *5\nWorking on a remote surface to prevent contamination from raw meat, remove a few strips of bacon from the package and using the kitchen scissors, cut the strips into 1/8\" to 1/4\" pieces onto a plate or paper towel.\u00a0 Continue cutting until the entire package of bacon is prepped.\nScatter the bacon pieces around the interior of the hot pan.Toss the empty bacon package and paper towel (if used) and WASH YOUR HANDS, scissors and plate!\u00a0\nReduce the heat to medium low (#3 on a scale of 1-10) and stir frequently with a silicone spatula.\nAfter a few minutes the fat will begin to render and pool in the bottom of the pan.\u00a0 Slide the pan off the heat for a moment and carefully tilt the pan and remove most of the fat from the pan with a spoon and ladle it into a heat-proof container. *6\u00a0\nReturn the pan to the heat and continue cooking until golden brown and crisp.\u00a0\nRemove the bacon bits from the pan with a spoon and place in a single layer on several pieces of paper towel and set aside to cool.\n* Step 3 Notes:\n5. We cook the bacon low and slow to render the fat and moisture, and to prevent overcooking.\n6. The rendered fat can be used in other recipes or discarded after it cools and solidifies. Step 4: Mix the Bacon Bits and the Drygoods. A food processor is ideal for this step, but if one is not available, see notes at the end of this step. *7\nAdd the cooled bacon, and measure in the White and Brown Sugar and the 2tsp of ground cinnamon to the food processor with chopping blades.\u00a0 Pulse to blend. The bacon should be reduced to a fine chop (the size of half a grain of white rice). *8\nTransfer approximately 3/4's of this mixture to a large bowl and reserve the balance in the food processor bowl.\n* Step 4 Notes:\n7. If you don't have access to a food processor you can chop the bacon to its final size with a knife.\u00a0 Place the cooked bacon bits into a chopping board and chop with a chef's knife to the size of half a grain of white rice, or roughly the size of a candy \"Nerd\".\u00a0 Mix with the dry ingredients in a large bowl using a fork or a whisk.\u00a0\n*8 While white granulated sugar can be easily measured and poured, brown sugar can't because it's a little too sticky.\u00a0 Use a 1/4C\u00a0 measuring cup and press the brown sugar into the cup until it's tightly packed and level with the top.\u00a0 Don't get too OCD with it because close enough is just fine for Pig-Nuts.\u00a0 Step 5: Whip the Egg Whites. The yoke is the \"eggy\" part of the egg, and since we're not making breakfast here it's got to go.\u00a0 Fortunately all we need is the white, and it's easy to get to.\nCrack the egg on a flat surface and hold the egg over a large bowl.\u00a0 Transfer the yoke back and forth between the two halves of the shell while allowing the white to slip past the shell and into the bowl. *9\nAdd the Maple Syrup and the cold water and whisk the wet works until frothy.\u00a0 (See photos)\n* Step 5 Notes:\n9. A lot of folks will crack the egg on the rim of the bowl which can drive bits of the shell into the egg.\u00a0 BTW, if you're wondering what to do with the yoke, it can be refrigerated or frozen and later added to another recipe that calls for yokes, or do as my dog Goody suggests and add it to your dog's food. Step 6: Top Your Nuts and Roast the Glaze. Just to confirm, you did catch the part about reducing the oven temperature to 250F degrees, right?\u00a0 Good.\nAdd a new piece of aluminum foil to your cookie sheet as in Step 2.\nLightly spray the foil with cooking spray.\nWorking on a counter or table, line-up your egg wash bowl, the sugar-bacon mix bowl and your foil-lined cookie sheet.\nAdd all the pecans at once to the egg wash and stir to coat.\u00a0 This may take a minute, but it's worth taking your time to cover every dry spot on the nuts.\nSpoon the egg-covered nuts into the 3/4 of the sugar-bacon mix in a large bowl leaving behind any egg wash that's clinging to the bowl.\u00a0 Stir to fully coat with the sugar-bacon mix. *10\nRinse the egg-wash bowl and wipe it dry.\u00a0\nTransfer the fully coated nuts to the clean bowl, leaving behind any wet egg wash residue, and add the reserved 1/4 of the sugar-bacon mix to the nuts and stir (more like folding or tossing actually) gently to coat.\nTransfer the coated nuts to the foil-lined cookie sheet and spread into a single layer.\u00a0\nPlace the cookie sheet onto the center rack of the 250F degree oven and roast for 25 minutes.\u00a0\nOpen the oven and slide the rack and cookie sheet out of the oven and immediately top the hot Pig-Nuts with the Bacon Salt and the OPTIONAL red pepper flakes.\u00a0 *11 & 12\nRemove the cookie sheet and remove the foil from the sheet one last time and place it on a heat-safe surface.\u00a0\nStir the Candied Pig-Nuts to separate from the foil and from each other and to redistribute any run-away bits of bacon.\u00a0\nYour Candied Pig-Nuts are ready to be consumed!\nCandied Pig-Nuts are best enjoyed warm, or within hours of roasting.\u00a0 To store place in an air-tight container (a clean, lidded jar or a large Zip-Loc bag) and freeze or refrigerate.\u00a0 How long are they edible?\u00a0 I have no idea because they've never made it through a night!\n* Step 6 Notes:\n10. Some of the egg wash may remain in the wet bowl. This extra egg wash should not be added to the dry-goods bowl.\n11. Our Bacon Salt flavor of choice is Peppered, and though we show Original is many of the photos here, the Peppered just brings so much more flavor to the party.\u00a0 Maple is good, but with real Maple Syrup already in the mix, you just won't notice it's subtle taste.\n12. I almost hate to make this an option because the pepper flakes really kick Pig-Nuts into high gear, but not everyone can handle the heat.", ["candied-pig-nuts_0", "candied-pig-nuts_1", "candied-pig-nuts_2", "candied-pig-nuts_3", "candied-pig-nuts_4", "candied-pig-nuts_5", "candied-pig-nuts_6"]] [40563, "Introduction: Tartar Sauce (The Groper and His Wife Copycat Recipe) . In Perth, one of our favourite things to do is have fish and chips down at the beach and one of my favourite places is called the Groper and his Wife. They have the most incredible fish and chips but more importantly is the tartar sauce you get to dip your crispy chips and fish in.This is my version of their incredible tartar sauce and I hope that you enjoy it to! Step 1: Ingredients. - 1 1/4 Cup mayonaise- 1 Medium dill pickle (or about 1/4 cup chopped)- 1 tsp Dijon mustard- 1 Large spring onion- 1-2 Tbsp lemon juice (fresh squeezed)- 1 1/2 Tbsp drained capers- *Optional* 1/4 tsp hot sauce Step 2: Equipment. - 1 Mixing bowl- Chopping board- Chopping Knife Step 3: Chop the Ingredients. This recipe is great because you can change it to suit your taste. To start chop the capers, pickles and spring onion as fine or chunky as you like. I like my tartar sauce fairly fine as to not have an overpowering taste of pickle or caper. if you were to chop it chunkier you will taste these easier. Step 4: Mix All Together. Once you have chopped your ingredients place the mayonaise, onion, capers, pickles, lemon juice**, mustard, hot sauce and salt and pepper in a mixing bowl. Mix the ingredients together and frefridgerate at least 2 hours.**Add a base of 1 Tbsp lemon juice for flavour. add more to give your sauce a more tangy taste** Step 5: Serve/Storage. The tartar sauce should stay in the fridge until being served. The best taste is when it has been for at least 2 hours in the fridge after being made.Keep it stored in an air tight container for up to a week in the frigde.", ["tartar-sauce-the-groper-and-his-wife-copycat-recip_0", "tartar-sauce-the-groper-and-his-wife-copycat-recip_1", "tartar-sauce-the-groper-and-his-wife-copycat-recip_2", "tartar-sauce-the-groper-and-his-wife-copycat-recip_3", "tartar-sauce-the-groper-and-his-wife-copycat-recip_4", "tartar-sauce-the-groper-and-his-wife-copycat-recip_5"]] [40564, "Introduction: Coffee Bean Cookies. I found some leftover instant coffee powder a few days ago. Since I'm not a big fan of instant coffee, I'm thinking of baking something to use the coffee powder. This cute and delicious coffee cookie is very easy to make, and is a perfect match as a dessert for your coffee. Step 1: Ingredients. You will need:--45g butter--30g sugar powder--10g heavy cream--12g instant coffee powder--3g cocoa powder--100g cake flourYou might need to adjust the amount of sugar powder you use based on the sweetness of your coffee powder. And although in most cases a better ingredient leads to a better result, you shouldn't use high end ground coffee powder in this case. It's a waste on one hand, on the other hand it would make the cookie too bitter to eat. Step 2: Prepare the Dough. Soft your butter (don't melt it) and combine it with sugar powder. Put your coffee powder, cocoa powder and heavy cream into the mixing bowl as well. Step 3: Combine the Ingredients. After you combine those ingredients together, use a spatula to smooth everything. Then sift the cake flour into the mixing bowl as well. Mix the flour into the mixer, but don't over mix it. Step 4: Shape the Dough. At first it would look like bread crumbs. Then use your hand to press them until it became a smooth dough. It's actually a very easy process as you can see on the right corner of first picture, I shaped a small dough very easily. Step 5: Shape the Coffee Beans. Divided the dough into 5g small pieces, shape each one to an oval shape and then press the middle line with a tooth pick. Step 6: Bake the Cookies. Put them into the oven which is preheated to 340\u00b0F, and bake for about 20 min.Take them out and let them cool. They are very crispy after they cool down. Step 7: Enjoy!. It's very tasty with the nice aroma of coffee, the shape is also very cute, so I love some of the cookies when I'm having my coffee!Hope you will like this, and if you do, please vote for me in the Caffeine Contest, Thanks a lot!!Enjoy your coffee and your coffee cookies!", ["coffee-bean-cookies_0", "coffee-bean-cookies_1", "coffee-bean-cookies_2", "coffee-bean-cookies_3", "coffee-bean-cookies_4", "coffee-bean-cookies_5", "coffee-bean-cookies_6", "coffee-bean-cookies_7"]] [40565, "Introduction: Sugar Free 5-Minute Chocolate Truffles. Do you know which part of the year is best? Christmas :-) and what is the best sugar free treat? Mine delicious christmas chocolate balls. These truffles are hand-made, no bake and gluten free treat from heaven. Absence of sugar makes them also very healthy.So what is secret behind my very favorite chocolate truffles recipe? 1) Get best cacao powder you can get, it will make recipe much more delicious 2) Pick top grade dried dates 3) Get fresh cinnamon 4) And it is time to make chocolate truffles Step 1: Check Video :-). Ingredients200g/7oz dried dates 3-4 tbsp top grade cacao powder CinnamonInstructions Cut dates into small pieces You can also mix them but remove all nuts from dates In bowl mix chopped dates and cacao powder Mix well by hands until you make nice smooth huge christmas chocolate truffle :-) Divide into halves 3 times (make 8 pieces) Roll out spheres Cover them in cinnamonIf you enjoy my recipes make sure you visit my 7 Diet Meals blog and subscribe to my YouTube channel!", []] [40566, "Introduction: Honey Lemon Granola. This is a very delicious granola recipe! You can put it over yogurt or with fruit . Ingredients :-4 cups quick or old fashioned oats (360g)- 1/2 cup honey (168 g)- 1/4 cup lemon juice (60 ml)- 1/4 cup canola oil ( 60ml)Instructions:Preheat oven to 325*F. Measure out 1/4 cup lemon juice and 1/2 cup honey. Mix together with fork until thoroughly combined. - to a large bowl add oats . Add honey mixture and oil . Stir together completely. - pour into a pan and bake for 25-30 minutes or until slightly brown . Make sure to STIR every 10 MINUTES! ", ["honey-lemon-granola_0"]] [40567, "Introduction: Floral Tentacle Cake. This is a triple citrus pound cake with vanilla bean buttercream and salted caramel balsamic strawberry filling and it is decorated with an obscene amount of handcrafted flowers and tentacles. This cake was made for my pal Sydney for her 40th. Her nickname is Squidney and her favorite flowers are wildflowers, so I used flowers to represent where she's from: California poppies and billy balls and Texas yellow roses mixed in with wild roses, lily leaves, ivy and filler flowers.We're going to focus on how to make edible flora and aquatic fauna from gum paste.Gum paste (sugar paste) is like adult play doh. It has incredible capacity for fine detailing much like sculpey. You can roll it out paper thin and tool it with fine detail in a way you can not with chocolate or fondant. You can create life like objects with gum paste. Look at how crazy this guy is! Soooo good! Look how good you can get if this was you job!Making a lot of flowers takes time as you make each petal individually. It's a rather meditative practice. the cake pictured here took about 6 hours in sculpting time.Gum paste is more brittle than fondant when it dries. It is not delicious to eat, so I don't even bother making it from scratch, although it is easy to make. Gum paste dries fast and hard, so you have to know what you are doing but it also is not difficult to sculpt with. This is actually an ok first project to learn with, since you use a variety of different methods to make flowers and it takes very little practiced skill. You do not need to make the exact flowers I make. Use what tools you have on hand, the techniques are similar for a wide variety of decor. A lily is very similar to an orchid or poppy in how it is constructed. You can guesstimate how to make any flower after you see how the techniques work.For this gum paste tutorial you need specialized tools but you can fudge it ok with some kitchen items:a bucket of gum paste. I get a pound of Satin Ice brand paste. It seems to last forever if wrapped up tight. corn starch (powdered sugar works too) shortening modeling tools: ball rollers, (you can use a kit like Wilton or clay modeling tools dedicated to kitchen use. I had an old wilton kit with the plastic green tools. The nicer end ones are made of metal. They all work very similarly.) thin foams for rolling out petals food safe floral wire, tape and stamen assortment toothpicks cookie cutter shapes for petals and leaves plastic leaf veining form for leaves flower punch molder rolling pin egg carton or very small bowls (I used some spoons too) to let the flowers dry in a supported cup shape gel coloring pastes (not liquid color)Here are some tips for working with gum paste:work with small amounts because it dries out fast. I keep small bits rolled up in balls under a glass. I also store petals and leaves under a glass until it is time to detail them. rub shortening on gum paste if it dries out. Coat it with small bit of corn starch if it is too greasy, if hand mixing darker colors, use gloves. don't rush. Make these weeks in advance. It is better this way as they need to dry out sometimes for a week anyway to stiffen up and if you are a beginner very often after the drying period bits with crack and fall off and you might need to make more. try to make more items than you need as delicate flowers are fragile. You will have unsuccessful flowers. I have about a 10% throw away rate with this batch. Step 1: Gum Paste Wild Roses. With a toothpick, tint a tiny thumb size bit of gum paste a pale yellow color. I use gel coloring paste so that it doe not affect the rigidity of the gum paste. 1. Roll small balls of yellow gum paste in your palms, paying attention to smoothness. cut your stamen to under half an inch and stick them in the balls. I used around 7 stamens for each ball.Each wild rose will have five petals. Make an extra petal for each rose so you can select the best one.2. To make petals, roll out your gum paste from the center to the edges to under 1/8 inch thick and use a petal shaped cutter to punch out your petals. There are two kinds of foams we will use for these flowers. The purple one is similar to kid's craft foam, dense and gives very little for applying pressure. we use this to thin out the petal. The pink foam is less dense and has a lot of give and is ideal for rippling the edges for a realistic petal appearance. 3. Place each petal on the harder purple gum paste foam first and roll it out with a ball modeler. Press in the middle first and roll it to wards the edges in a moon shape. You are trying to indent a petal shape very similar to the curvature of your own cupped palm. I leave a little extra gum paste around the edges so I can have more to work with for the next step.4. On the pink foam, use the same ball roller to press out the edges to create a rippled effect.5. Make a finger's amount of dusty green gum paste. Roll it out and punch out a few calyx shapes.I used spoons to create a cupping supportive shape for the roses to dry on. You could use small bowls or egg crates. I like having a little variety in the slope. the larger your vessel the more open your flower will be.6. While your petals sit for a few minutes, mix up gum paste glue. This is just pinching off a tiny bit of the gum paste and stirring water. My ratio is about a thumb nail ball of gum paste to a 1/4 cup of warm water. 7. Place the green calyx on the measuring spoon or cup. Wit ha small paint brush dab the center with your glue. add each white petal on one by one, overlapping just slightly every time you add a petal. Use the glue on the areas where the petals overlap. Brush on more glue in the center and lightly press your yellow ball in the center.8. Hope for the best. 9. Get floral wire and make a little hook on the end. Burn it on the stove so it is hot. press it into the bottom of your flower so it melts through and \"hooks\" in the thickest part. the gum paste should melt around it forming a permanent tomb for the wire.These took two days to dry because the center of the balls take a little bit. if a petal falls off use one of your spares to glue a fresh one back on. Step 2: Gum Paste Tentacles. Oh my god this was monotonous to do. Look. I'm NOT a zen person. I can not really meditate. All that chat about meditating before is a big lie. I can't yoga. I just can't. If you are all namaste about stuff, this is gonna work out great for you. If not, just make a floral cake. No one will judge you. Tentacles are cool to look at though, and without them this cake would be a boring normal floral cake. I guess I lied about judging. Make the tentacles! You can do it!1.Mix up a fist and a half of fondant to a weird sickly squid color. You'll probably want to mix some red with brown and purple or blue. Mix a half a fist of gum paste to a weird underwater squid purple color these are for the suction cups.2.Roll out various sizes of squid tentacles using your pal. this is similar to making your average play doh snake shape. Taper one side, and using the side of your finger make an indentation right through the middle of the tentacle.Curl them in different shapes to evoke cephalopod movements.3.Roll out hundreds upon hundreds of tiny little purple balls.We're talking small like the size of a peppercorn. Hundreds. So many hundreds of these....4. Brush some glue on the tentacle. Using the modeling tool that is shaped like a \"nub,\" press each tentacle into the tentacle indentation. Parallel zippering looks most natural. Dry these out for a couple of days. when you finally place them on your cake you'll find that some look better flat and some can add a lot of drama and dimension when placed vertically. Step 3: Gum Paste Flowers and Leaves. Make more! Tons more.Ivy leaves and other leaves can be cut out with cookie cutter shapes and used as is or with a little floral wire . To attach floral wire to thin pieces jsut use a little extra pinch of gum paste on the back.roses can be made by rolling a ball around floral wire in a teardrop shape and attaching individual shaped petals one it one by one.Poppies were made just like the wild rose but I rolled the style in actual poppy seeds. Yup! Pretty cool. I also mixed a little gel dye and water up to brush on the petals to add color variation. I let some dry out in jar lids and some in measuring cups to have variance in bloom shapes.The small blue and white flowers were made by pressing gum paste in a typical wilton flower mold and popping a hooked wire in the center. these were made into bunches using floral tape. be sure to used food safe floral tape. The daisies were made with a daisy shape cutter and the centers were made with a style mold.The billy balls are rolled into balls and rolled over a bumpy plastic texturizer to create the feel of pollen. These balls were also hooked on to heated floral wire and were dried upside down on my dish rack.To create floral texture for large leaves, you cut the leaves out first then press them against the veining molds before you shape them very gently on the foams. If you want them on floral wire, you can stick the floral wires directly into balls of gum paste and roll it out after, in order to have a very stable leaf on a wire that is thin. use up your gum paste completely by making spirals and x-tra decorative elements. Step 4: Bake, Fill and Ice a Cake. For this cake, I baked two vanilla pound cakes with orange, lemon and lime zest. I cut the cakes in half and lopped off their puffy tops for nice flat layering.The icing was a standard vanilla buttercream, but I scraped some fresh vanilla bean in.The strawberry filling was out of control however- salted caramel balsamic strawberry filling which I made up completely.two pounds of strawberriesone cup of sugarvery fancy balsamic vinegarrest of the scraped vanilla podsaltapricot jamI a saucepan melt you sugar down into a syrup and watch for ait to turn a medium gold caramel. Add half you strawberries in and simmer until it reduces into sexy jam. This took a good twenty minutes. Fold the rest of your sliced fresh strawberries into the hot jam and add a couple of spoons of apricot jam. Douse with a heavy pour of balsamic and a tablespoon of salt.To ice your cake it is best to pipe a thick circle of frosting to act as a barrier for your strawberries which are going to leak into your cake.Layer it up and frost the outside with an offset spatula. I always frost a thin crumb coat on first and refrigerate the cake for 15 mins before doing an other layer, but since we are covering this in fondant it is not as important. Step 5: Decorate Cake. Cover your cake in fondant.Do not use gum paste. fondant is soft and pliable. I usually serve my cakes by peeling the fondant off first unless someone is into eating it for some reason. fondant is not just a decorative element. it keeps your cakes study and moist and it is so great when you are transporting a cake and it has to sit around before cutting.Stick all your decor on the cake. You will want to use your glue for the flat pieces but in some cases it might be best to use a little butter cream icing. A lot of the flowers and leaves are not able to sit flush on the curved surface of the cake. icing helps that.Surprisingly, I had used the leftover bits of gum paste to shape small spirals and curly wiggle shapes. These were very useful in adding dimension and filling up empty space.So pretty! Much oooh. Much Aaaaah.", ["floral-tentacle-cake_0", "floral-tentacle-cake_1", "floral-tentacle-cake_2", "floral-tentacle-cake_3", "floral-tentacle-cake_4", "floral-tentacle-cake_5"]] [40568, "Introduction: Creamed Rice. this is a sweet, simple dessert thats great for cold winter evenings. it can be made with ingredients that you almost always have lying around and is a wonderful blank canvas for toppings and additions!!!\ni got the recipe for this in the cooking: a commonsense guide cookbook\ni have made a few adjustments myself, and you might too depending on your own personal tastes\nthis is my first entry into the Dessert Contest, so if you like it, I'd appreciate a vote :D Step 1: The Simple Ingredients. one thing i love about this recipe is you can almost always be certain you'll have the ingredients! you'd never believe that a few simple, rather bland ingredients make such a sweet, creamy dessert!!!!YOU WILL NEED\n90g short-gran rice (i use about 100g of jasmine rice)\n1litre of milk ( i use full cream)\n1/2 cup caster sugar (you can use white and i add a bit more!)\n1 teaspoon vanilla essence\nta-da! thats all you'll needEQUIPTMENT\nlarge saucepan\nvarious measuring cups (see above to be specific)\na teaspoon measure\ncolander\na wooden spoon or spatula Step 2: Begin..... take your large saucepan and pour one litre of milk in, this step will be much easier i you have measurements on your saucepan or a two cup measure! i use full cream milk and am not sure how other milk or milk substitutes will work. if you try another milk, please do let me know :D\nAdd the sugar and vanilla, place over medium heat and heat until it is almost boiling, stirring occasionally\u00a0 to help sugar dissolve and not burn\nWARNING: watch your mixture as it begins to boil as the milk sometimes reacts or something and turns into a strange cream-textured frothing mess that may boil over! if you see the milk rapidly rising (it does this in seconds) simply pull it off the heat, and/or clap a lid over it! once its calmed down after a few minutes,you can put it back Step 3: Add the Rice. Rinse your rice in a colander or a strainer (if your colanders holes are too big). drain it well before adding to your almost-boiling milk mixture. stir until it begins properly boiling (the book says \"return to the boil\"..when it only \"nearly boils\"?)\nlower the heat so it simmers and walk away! yes! you only need to come in every little while and stir it a bit!\ncook for roughly one hour or until the rice is tender and has soaked up most of the milk (the mixture should be nice and\u00a0 thick)\nyou may also need to add more milk during/after cooking as the rice may soak up to much and become dry\nwhen you add the rice you can also add a variety of other ingredients such as\nsultanas\ngrated orange rind\nother dried fruit\n( i myself have only tried sultanas) Step 4: Serve and Enjoy!. now your done! all you need to do is spoon it into individual bowls and serve with cream and/or whatever toppings you like!\nneed some suggestions? you could try...\nchocolate chips\npowdered cinnamon (one of my favorites)\njams\nchopped fruit\nberries\nhoney, maple syrup or golden syrup\nor anything you like!!!!!\nplease post any comments, questions or suggestions :D\nand if you like it, please vote!", ["creamed-rice_0", "creamed-rice_1", "creamed-rice_2", "creamed-rice_3", "creamed-rice_4"]] [40569, "Introduction: Authentic Tortilla Soup. My son loves this recipe and I like to make it just to see how he enjoys it (I love it too so it's not a sacrifice at all). It transports me to beautiful Mexico full of color and cheerful music and people. The great news is that almost everywhere is very easy to find a latin store to get everything you need. Step 1: Ingredients. 1 pound of Peruvian beans 2 pounds of corn tortillas300 grams of tomato sauce1/4 medium white onion10 branches of fresh cilantroOil to fry the tortillas plus a little moreComplements:Sour creamFresh cheese (My favorite kind is Panela cheese)AvocadoMulatto chilli pepper or chile ancho Step 2: Cook the Beans. Wash your beans and put them in an pressure cooker with enough water to cover them, the onion and 2 tablespoons of oil. Close it and let it cook for 1 hour and 15 minutes. This kind of beans are perfect for this recipe because they are so creamy and flavorful. Step 3: Blend. Put 4 cups of beans with water (the broth the beans have) in a blender, add the cilantro and blend. You'll notice this turns very green for the cilantro but it will change color when you blend more beans and mix everything in the next step. *Do this when the beans are not too hot or your blender will explode. Step 4: Season. Pour your blended mix in a hot pot with a tablespoon of oil. Add 2 teaspoons of salt and your tomato sauce. Mix very well and boil for 8 minutes. The smell will have everybody at the kitchen by this time. Step 5: Fry Tortillas. You can do this while your bean mix is ready. Put oil in a pan and let it warm up for some minutes.Cut the tortillas in thin long pieces and put them little by little in the hot oil. Let them fry until they get gold and crunchy. Drain them to get rid of the excess oil. Step 6: Complements. Every authentic tortilla soup must have this complements:Cut your chili pepper in thin slices and fry them with 1 teaspoon of oil. We just want them to be crunchy so don't overcook them.Cut your cheese in little squares and your avocado in thick slices. Step 7: Serve and Enjoy!. Put the bean mix first, then a handful of fried tortilla, sour cream, cheese, avocado and the chili pepper on top. Enjoy while it's still hot!", ["authentic-tortilla-soup_0", "authentic-tortilla-soup_1", "authentic-tortilla-soup_2", "authentic-tortilla-soup_3", "authentic-tortilla-soup_4", "authentic-tortilla-soup_5", "authentic-tortilla-soup_6", "authentic-tortilla-soup_7"]] [40570, "Introduction: Pineapple Empanada Pie Pi Press. I\u2019m a shop guy/tinkerer/builder. Not a baker. So this challenge was a stretch for my skill set once past the woodwork. I decided to make an Empanada press. I've seen and eaten little fruit pies of this shape, even a meat pie once. I never saw how they were made or shaped, obviously it would be no problem to invent such a thing. Little did I know.\nThe first part of this submission is how to make the press. The second is my adventures in making it work. This is the first time I have ever baked a Pie. Step 1: Stuff You Need. CNC STUFF\nComputer\nVector drawing program (http://www.freecad.com/CAM_Programs/)\nCam generator (http://www.freecad.com/CAM_Programs/)\nMach3, EMC or similar (http://www.machsupport.com/) (http://www.linuxcnc.org/)\nCNC Router or contract fabricator (www.100Kgarages.com)\nTooling bits\nDrill\nSanding equipment\nMineral oil\n\u00be \u201c Maple or other hardwood\nBAKING\nAll purpose Flour\nButter\nCrisco\nSugar\nSalt\nEgg\nVinegar\nWater\nMilk Step 2: Skills I Need!. More time, more money, more patience.\nWriting skill\nPhotography skill\nBaking Skills\nNot necessarily in that order Step 3: CAD \u2013 (Computer Aided Design). You can skip down to the baking section if that\u2019s what you\u2019re interested in, but it\u2019s from an amateur. Don\u2019t get your hopes up.\nThere are so many design programs out there\u00a0 (http://www.freecad.com).\u00a0 Some are free, some are not. Try the free ones, or the trial downloads, and spend some time assessing their capabilities. Make sure you look at what they can import and export. This will be important in moving your drawing files to the CAM generator (more about that later). The higher end ones, have a steep learning curve and take a while to be comfortable with. The lower end and free are getting better all the time.\u00a0 Check out Sketchup (free) with the ruby script that allows output in .stl and .dxf formats. Sweet!\u00a0 (http://www.guitar-list.com/download-software/convert-sketchup-skp-files-dxf-or-stl)\nI use several CAD programs depending on my mood and how complex the design will be. This time I used Vectric as the output would ready for the CNC Router.\nStarting with a 5\" and 6\" circle from the same origin, and bisecting it in half, I then separated the two halves with a gap of .5\".\u00a0 To round the corners, I created .75\"\u00a0 circles and placed them over the sharp parts of the two haves of the larger design, then clipped out the extra vectors. With .5\" circles, I repeated the process on the inner 5\" diameter halves. Now I had two symetrical parts that had .5\" border on the curved portion and .125\" at the hinged (straight) edge. For the second version (the first had triangles) I selected a .25\" circle, to fill in the wider border.\u00a0 I copied it 34 times and placed them equidistant from each other within the .5\" border section.\u00a0 Vectric allows one to covert a 2D vector drawing to 3D, so using their modeling features, I made divots of the small .25\" circles and a concave shape of the center section. Lastly I took a pi symbol bitmap, converted it to vectors, placed it in the center of each half of the mold and created a raised (convex) shape.\nThis sounds difficult , but you can see the result easier than I can describe it. Step 4: Tooling Bits. On our homemade CNC machine is a Porter Cable Trim Router.\u00a0 It will accept \u00bc\u201d shank bits. I chose a \u00bc\u201d shank, \u00bc\u201d end mill for the rough cut, and a \u00bc\u201d shank, 1/8\u201d ball mill for the finish cut.\nOur router only goes one speed in rotation and maxes out at 25 linear inches per minute, so the only control we have is how deep it cuts per pass, and the inches-per-minute speed it travels through the material. As I was to cut maple, a fairly hard wood, and didn\u2019t want to break those expensive bits, I set the toolpath depth to cut just .1\u201d deep on each pass. Also I slowed the feed rate to 12 inches per minute.\nBefore any machinery is turned on, install the bit into the router you have. Be VERY careful, they are quite sharp. I don\u2019t know anything about bleeding on my project (hah!), but there are a wide range of band-aids and compresses readily available in our shop, just in case. Step 5: Material. Most of the time for a test run, I will select blue or grey insulation board. This time chose to skip this part as I wanted to test the result with real dough. Can you imagine all those little bits of foam in a perfectly baked pie? Maybe not such a good plan. If I had started with foam (ignoring the obvious results), it would have allowed me to see how many things I screwed up in the CAM and CAD. It\u2019s also a prototype that can be checked to see if it really looks like what you had envisioned.\u00a0 Lastly, I have a template that may prove useful.\nMake sure that the piece you load on the machine is bigger than the project. Additionally I place a sheet of cardboard under the material to protect the bed of the machine. Seems obvious, doesn\u2019t it? Right.\u00a0 Also, make sure that it is oriented correctly in the X and Y plane. I never make those mistakes.\nStabilize the wood. Many treacherous opportunities lie here. Cut the wood larger than the project -- just a reminder). You want extra room for clamping down the outer edges with screws, cam locking devices, or even double-sided tape.\u00a0 In this case I used screws around the outer edges. Regardless of the method, one wouldn\u2019t want the highly rotating router bit or the router itself crashing into something hard and unyielding. Some very interesting results WILL occur and you really don\u2019t want that experience. The least is you may lose some steps in the g-code and get the remainder of the cut all cockety-wampuss, and the worst is flying bits of high speed steel flying around. Which brings us to the all-time favorite subject of OSHA -- Ta-da: SAFETY! Step 6: Safety. Here we go, ignore this at your own peril.\nOk, the condensed version:\n-Ears - CNC machines are loud. I like to put on noise cancelling earphones with my favorite music playing in the background. Not too loud as you want to lightly hear the machine as it runs, giving you a heads-up to any problems.\n-Eyes and face \u2013 Flying objects do sometimes come from the machine, best to protect them. I use a face shield.\n-Breathing \u2013 All materials have some dust created during the cut. Use at least a filter mask for non-toxic woods and cardboard something better for MDF and plastics.\n(If at all possible make or buy a dust collection system to keep the fumes and dust to a minimum. That\u2019s the next project for us after this contest. Wish I had done it earlier.) Step 7: Power. At last the fun begins. Power the machine and computer and open up Mach3 or EMC. These are the interfaces that actually translate the g-code into movement by the router. EMC is the open-source Linux version, Mach3 works with windows. Next load the g-code using a flash drive, wireless or whatever you move files with from your cozy office to the cold and manly shop. Click the Reset button. Now you can move the non-running router around to position the 3D coordinates (X, Y and Z) of the bit by using the number pad on the keyboard. Step 8: Zero, Zero, Zero. Now you really want to fire that thing up. You\u2019ve been at it for a while. You\u2019re impatient (well that, at least, describes me at times). But we have to get off on the right foot, or inch, or thousandths of an inch.\u00a0 X, Y and Z must be zeroed. Most of the time, this point will be the topside-lower-left corner of the material.\u00a0 Using the keypad, be slow and careful to NOT run the bit into the material or hold-down clamps. The tooling bits, I\u2019ve found, do break, and are pricey. Once over the zero, lower the bit ever so gently down to just above the top of the piece. Then I place a feeler gauge below the bit and, extremely slowly, move it down to just touch the gauge. Using .002 gets the bit located in space just half-a-hair above the material. You do remember NOT to have the router on during this step, don\u2019t you? Right. Step 9: Magic. It\u2019s finally time to turn the router on and start the sequence of cutting from Mach3.\u00a0 Just like your mother used to say \u201cdon\u2019t forget your mittens,\u201d remember the safety stuff.\u00a0 Turn the router on first.\u00a0 Then click the green button on the screen labeled Cycle Start. You\u2019re off and cutting. Yeah!\u00a0 If it takes off in some bizarre direction, be ready to shut it down by clicking the STOP button. Remember the adage that computers, (along with dangerous machines attached to them) only do what you tell them to do, not what you want them to do. If all is going well, just watch and enjoy the moment. To me, this is amazing stuff, I used to hand cut all of these projects. It\u2019s a wonderful world!\nWhen the cycle ends, and the router comes back to zero, turn it off. Then remove all the screws, or what-have-you that is holding the material firmly. Pick up the piece and be amazed.\u00a0 Remove the waste sections, and vacuum or blow off the dust so the machine is ready for the next fabulous project. Step 10: Check and Re-do. Now is the time to really look at your product. If it looks lousy, go back and try again, even if it means more hours and hours of shop time. Oh the joy! You are doing this for fun, aren\u2019t you?\nMost of the time, it takes several iterations and tests to get it right. This one took four tries to achieve the high standards I aspire to. Something like approaching infinity, I\u2019m never quite there.\nIf yours is perfect, move on down to finishing. Step 11: Finish. I\u2019ll fly through this part, as I\u2019m sure most of you will have some experience at this. I used an X-Acto knife to clean up feathers left from the cut. Then using foam-sanding pads, and a dremel sanding pad, I smoothed all the surfaces.\nThen apply Mineral oil (food safe) to all surfaces and let dry completely. Just an hour or two will do.\nLast the hinges must be attached to the two parts. I clamped the parts with about a 1/8\u201d gap (the thickness of a file I had) between them. Then laying the hinges in what looked good to me position, I drilled the holes with a self-centering hinge bit (if you haven\u2019t tried them they are wonderful). I was careful to aim the drill a bit to the side so as not to cut into the cavity. Put the screws in and you are ready to go baking. Step 12: Baking Adventures. If you skipped all that, you\u2019re all right anyway. Here I must say again, I\u2019m NO baker. Luckily I have friends in the restaurant business, cookbooks, and a good wife.\nNone of them, at first, could figure what to do when the first trials failed. What happened, was that I got a beautiful impression in the dough, but when cooked, all those clear impressions just disappeared. Bummer!\nTurns out that as the fats melt, any shape in them or the dough tends to go away, little did I know.\nSo after checking with those more knowledgeable, a possible solution was tested. Step 13: Dough. This recipe was sent to me by a fellow friend and Instructable fanatic:\nPerfect Piecrust\nMix together in a large bowl:\n4 cups all purpouse flour\n1 Tbs sugar\n2 tsp salt\nAdd and mix with a fork or pastry cutter till crumbly\n1 3/4 cups Crisco or lard or butter (room temperature)\nIn a small bowl beat together:\n1/2 cup cold water\n1 Tbs white or cider vinegar\n1 large egg\nMix the wet into the dry ingredients with a fork until it just holds together.\nTurn out onto the counter and divide into four equal pieces.\nSmush each portion into 1\" thick patties and wrap with plastic wrap.\nRefrigerate until stiff (at least 1/2 hour).\u00a0\nMakes 2 double crust or 4 single crusts.\nCan be frozen indefinitely. Step 14: Using the Mold. I figured out eventually that the dough was sticky, to the counter, to the rolling pin, to me, everything. Then, eureka, I remembered Grandma always threw flour on the counter and pin, and then started rolling. We should remember, they might have had a reason. Well, that worked real well. After rolling the dough out to a big enough size and thickness, I flipped it on top of the mold and pushed the dough down with my fingers, used a spoon to find the pi symbol and cut around it with a knife to expose the image. Then I applied the secret, a band-aid, ie. another piece of dough on the inside. Step 15: Filling. I took a can of pineapples, drained and drank the juice, then mixed the fruit with some corn starch and brown sugar till it looked good. How much to put in the cavity seemed a trial-and-error sort of thing. Sure enough, I overfilled it the first time and had a mess when the two halves of the mold were squeezed together. The second trial went better. Step 16: Baking. The oven was set to 350F and the empanada fruit pi was placed on a cookie sheet and put in the oven. Within just a few minutes the pi symbol had gone. I let it cook for 45 minutes just to see if was edible. It was, but the impression wasn\u2019t what I wanted.\nThis is when another chef gave me the idea to cut the symbol into the dough and place another thin piece of dough on the back (inside) as a sort of band-aid. Well this seemed a bit too fiddly, so being a shop guy not a baker, I went back and re-cut the mold twice more at different depths to see if thicker dough would hold the impression better. No joy, that approach was no better and made a lousy tasting pie. Step 17: Voila!. By now all you experienced cooks and pie makers must be rolling on the floor. This is fun, and now I know a bunch of things that don\u2019t work. Back to my friend\u2019s idea seemed the way to go. By now I was too invested in this concept to walk away and the contest was drawing ever closer.\nI went back to the original mold and figured out how to use a spoon to squish the dough down to expose the symbol and carefully cut the dough around it using a knife, then place a band-aid on the inside before filling ( you will see this in Step 14). Way fiddly, but the result was what I was looking for. The last improvement was suggested by my lovely wife. Mixing egg and milk together and brushing it on the dough before cooking gave them a pleasant golden sheen rather than pasty white. Step 18: Conclusion. And there you have it. My first attempt to bake a pi.\nThe press worked extremely well, but trying to emboss images into dough (either positive or negative) was not at all successful.\nI think next time, I will make a cookie cutter like device from sheet metal to cut the pi symbol. It might work as well, probably better.\nAnd the band-aid idea---brilliant!\nAnother Instructable maybe?", ["pineapple-empanada-pie-pi-press_0", "pineapple-empanada-pie-pi-press_1", "pineapple-empanada-pie-pi-press_2", "pineapple-empanada-pie-pi-press_4", "pineapple-empanada-pie-pi-press_6", "pineapple-empanada-pie-pi-press_8", "pineapple-empanada-pie-pi-press_9", "pineapple-empanada-pie-pi-press_11", "pineapple-empanada-pie-pi-press_13", "pineapple-empanada-pie-pi-press_14", "pineapple-empanada-pie-pi-press_15", "pineapple-empanada-pie-pi-press_16", "pineapple-empanada-pie-pi-press_17"]] [40571, "Introduction: No Tuna Salad. No Tuna but no less Tuna on this item. Tastes delicious and a mixture of range of flavorful stuff. Make it , store it to enjoy through out the week. It's one item that's not going to fail your taste bud.Ingredients :> Chickpeas : 1 can ( 540 ml )> Vegan Mayo : \u00bc cup > Vegan sour cream : 1 tbsp> Lemon juice : 1 Tbsp > Celery : \u00bd cup , chopped > Red onion : \u00bd cup , chopped> Garlic powder : \u00bd tsp> Black salt and pepper to taste> Carrot : \u00bd cup, chopped > Spring onion : \u00bc cup, chopped>Ground mustard : 1 tsp> Paprika : \u00bd tsp> Dried dill weed : 1 tspDirection :1.Drain and rinse your chickpeas, place in medium size bowl and roughly mash with a fork or pulse in food processor until they become crumbly.2. Add the remaining ingredients into bowl . Toss together until well combined .3. Enjoy it plain or serve with toast, wraps or fresh veggies.", ["no-tuna-salad_0"]] [40572, "Introduction: Hippo-Bubblepizza. Greetings dear Readers!Hereby I present to you the Hippo-Bubblepizza!We all know Pizza, I guess. Normally it's a flat disk of bread covered with tomato-sauce and topped with cheese and some other ingredients to your liking.This time we will make a different kind of Pizza.Bubblepizza is not flat, but it contains the main ingredients of Pizza: Pizza-dough, tomato-sauce, cheese and other ingredients to your liking.Because everybody's favourite ingredients are different, I will stick to the plain \"Pizza Margherita\". You can add whatever you want to your Bubblepizza.Now, because we are on Instructables, and plain Bubblepizza wouldn't be quite enough, I will show you, how to make Hippo-Bubble-Pizza, as seen in the picture.Let's get started! Step 1: Making the Dough. Alright, now let's start with the dough.If you have your own favourite Pizza-dough recipe, of course you can use it.You can also buy Pizza-dough in a supermarket or from your favourite Pizza-restaurant.If you buy your dough, or use your own recipe, you can skip this step. If you want to know how to make Pizza-dough yourself, read on.I made the dough like this:3 and 3/4 cups of flour2 pinches of sugar2 tablespoons of salt1 package active dry yeast1 and 1/2 cups of warm waterand 2 tablespoons of olive-oilPut the dry ingredients in a mixing-bowl and mix them carefully.Add the water and oil and start kneading until the dough starts to form a ball. You can use a mixer with kneading-hooks, or you can do it by hand. If the dough is too wet, add some flour. If it's too dry, add some water.Once the dough starts to form a ball, scrape it out of your mixing-bowl, onto a flour-covered surface. Knead in flour, until the dough stops sticking to your hands and is formable.Put your dough back into your mixing-bowl, cover the bowl with a damp towel and let it rest in a warm place for about 45 minutes.Your dough should have doubled in size by then. Now we are ready for forming! Step 2: Forming. Alright, let the fun begin!The dough is ready, now let's start forming.For normal Bubblepizza you take out bite-sized pieces of dough and roughly form them into balls.They do not have to be the same size. The more the size of your Pizza-balls differ, the bubblier the Pizza will look.If you want to add something into your bubbles, now is the time. You can fill them with cheese, for example, knead pieces of onion, bacon, corn, or other things into them, or leave them plain. Use your imagination.Place your bubbles into a casserole-dish with some space between them. (They will rise in the oven.)For the HIPPOS you take one about fist-sized piece of dough. Cut off about 1/3rd of your dough-piece and form the lager bit into a Hippo-body. (Stuff it with cheese, onion-pieces, bacon, ... to your liking.)Place the body into a casserole-dish.From the smaller part of dough, cut off about 1/4th and use the bigger part to form a head and nostrils.Form an eggshape and put it to the body into the casserole-dish. Then gently press it in shape with your fingers to form the nostrils and the face. (I wouldn't recommend stuffing the head, because I think it will be difficult getting it in shape, when you have harder pieces in the way.)The small piece left divide in half and form some round ears. Use a toothpick or something like that to shape them and gently place them onto the head. (Water helps to make them stick.)For eyes and nostrils I used chopped and frozen Basil, but anything small and dark will do. I just think chocolate-chips or raisins do not go well with Pizza... But if you like that sort of combination, go on and try it. ;) Step 3: Finishing and Baking. And we are nearly done!Pizza needs tomato-sauce and cheese.For the normal Bubblepizza carefully cover your bubbles with tomato-sauce and pour some in between. Add ingredients to your liking to the sauce. Then cover it all with cheese and put it into the oven. I added some chopped and frozen Basil, but as mentioned before: Add ingredients to your liking!For the Hippos carefully pour tomato-sauce all around them. Add ingredients to your liking into the sauce. Roughly cover the sauce and the Hippos with cheese, but be careful to leave their faces free, so you can still recognize them. Then they are ready for baking.Bake your (Hippo-)Bubblepizza at 180\u00b0C or 350\u00b0F at air-circulation-mode until the cheese turns golden-brown and the tomato-sauce looks very dark at the edges. Time will differ from oven to oven. But I would recommend checking after 15-30 Minutes. Step 4: Enjoy Your Meal!. Once baked you can serve the creative Pizza!I hope you liked my instructions and enjoy making Hippo-Bubblepizza.If you liked my instruction and the idea of Hippo-Bubblepizza, please vote for me in the Baking-Contest!Thank you very much and have fun making Bubblepizza in all shapes and tastes!All the best wishes from Austria, Europe.Enjoy your Pizza!!!", ["hippo-bubblepizza_0", "hippo-bubblepizza_1", "hippo-bubblepizza_2", "hippo-bubblepizza_3", "hippo-bubblepizza_4"]] [40573, "Introduction: Linseed Sandwiches. Most of the time I make these sandwiches in summer, but... I just can't wait so long. These sandwiches are very simple. They can be made in 10-15 minutes and it requires just a few products. P.S. They are really healthy Step 1: Ingredients. \n Ingredients: linseeds (500g or less); 1 or 2 garlic pieces; a pinch of salt; herbal spices (aren't necessary, but they give extra taste.); bread (you can use any bread you want); mayonnaise. Step 2: Cooking. Cooking is very simple. First of all, take a pan which will be big enough. Then heat it up till it gets really hot. After this, pour all seeds in the pan and cook for a few minutes. Now it's time to squeeze the garlic, pour a pinch of salt and spices. Cook for another few minutes, but reduce a heat to avoid burning linseeds. After you cooked the seeds, wait till they gets cold. P.S. You don't need to use oil, because linseeds have OMEGA3 oil which is really healthy and useful for your organism. Step 3: Making. When cooked linseeds get cold, you can make sandwiches. So take a bread and slice it. After that take a butter knife and grease bread slices with mayonnaise. When you have done that, just put bread slices with mayonnaise facing down, in to the bowl with seeds. They will stick to the greased bread. And that's it! P.S. It's even more tasty if you eat them with pickles or tomatoes. P.P.S You can try to add sesame seeds for a different taste. Bon appetite!", ["linseed-sandwiches_0", "linseed-sandwiches_1", "linseed-sandwiches_2", "linseed-sandwiches_3"]] [40574, "Introduction: Candied Cumquats. Some of the best I'm-not-that-hungry-but-I-want-something-to-eat snacks. Bittersweet, glistening orange cumquats. Sitting there in sugary syrup. Who can't resist them? Ok, they're not for everyone as\u00a0they are quite bitter and sour but there's something about them I just can't resist.\nI'm sure it'll be the same for most of you!\nWhat You Need:\n1 cup chopped cumquats\n1 cup caster sugar\n1/2 cup water Step 1: Syrupy Goodness. Now to make the syrup to cook the cumquats in. I used 1/2 cup water and 1 cup sugar for my 1 cup of cumquats.\nBring the water and sugar to the boil, and simmer it uncovered for a couple of minutes. That's how easy the syrup is. Step 2: Cumquats. I found that the easiest way to chop the cumquats without them spurting their juicy goodness all over you is to quickly and smoothly chop them on an angle.\nOk, throw the cumquats into the syrup and simmer them for 10-15 minutes. They will smell really good when they are done. Use a slotted spoon to get them out of the syrup, and put them i a bowl for serving.\nBut they're not done yet! So don't go poking your fingers in for a bite. Step 3: Now for the Syrup!. Reduce the syrup for another 5 minutes or so. Now, just pour your desired amount of it\u00a0over the yummy, glistening cumquats! They are now ready to eat!\nThe cumquats can be stored in the fridge - jarred, or just eaten straight away with almost anything.\nI hope you like them!", ["candied-cumquats_0", "candied-cumquats_1", "candied-cumquats_2", "candied-cumquats_3"]] [40575, "Introduction: Santa's Lump of Coal for the Naughty (Chocolate). Santa's never given me a lump of coal for Christmas, but I know there's probably a couple of years when he should have. :)\nThis instructable will teach you how to make a lump of coal out of chocolate for the naughty people in your life. They make great stocking stuffers or the perfect novelty gift. Step 1: Ingredients. You will need the following ingredients:\n2 Bars Special Dark ChocolateEdible Black Glitter\nBlack Sanding Sugar2 Lumps of Coal Chocolate MoldsEquipment:\nMeasuring cup\nBaking sheet lined with parchment\nBlack Ribbon\nWilton Treat Bags - 3 x 4'' Step 2: Chop & Melt Chocolate. Place the chocolate bars onto a cutting board. Chop chocolate with a knife. Create a double boiler by placing a medium saucepan filled half-way with water on the stove . Bring water to a simmer and turn heat turn low. Place a heat safe metal bowl on top of the saucepan. Add the chopped chocolate & stir frequently until velvety & smooth.\nRemove the pan from the heat. Pour chocolate into a small measuring cup. Step 3: Fill Molds With Chocolate. Place Lump of Coal Molds on a baking sheet lined with parchment paper. Pour edible glitter into each lump of coal mold. Then sprinkle a thin layer of sanding sugar on top of each mold and use your finger to smooth it out. Using the measuring cup filled with the chocolate to fill\u00a0 each mold. Gently tap mold to even out the chocolate. Sprinkle a thin layer of black sanding sugar on top of each mold filled with chocolate. Gently use your finger to smooth out the sugar.\nPlace mold in the refrigerator for 30-45 minutes. Step 4: Sprinkle Sides With Glitter & Sanding Sugar. Remove the molds from the refrigerator. Place left over chocolate back onto the double boiler. Melt chocolate until smooth. Remove from the stove.\nPour 1/2 cup of the sanding sugar onto a plate. Sprinkle edible black glitter on top. Using a silicone brush, brush each side of the lump of coal with the melted chocolate. Pick it up and gently roll coal into the sanding sugar & edible glitter to coat. Repeat for each lump of coal.\nThis will ensure each side of the coal will have a beautiful shimmer.\nReturn coal to baking sheet and place in the refrigerator for another 30-45 minutes. Step 5: Wrap Lumps of Coal. Wrap each lump of coal in a cellophane treat bag and tie with a black ribbon.\nMake sure to give these to all the naughty people in your life!\nHappy Holidays!", ["santas-lump-of-coal-for-the-naughty-chocolate_0", "santas-lump-of-coal-for-the-naughty-chocolate_1", "santas-lump-of-coal-for-the-naughty-chocolate_2", "santas-lump-of-coal-for-the-naughty-chocolate_3", "santas-lump-of-coal-for-the-naughty-chocolate_4", "santas-lump-of-coal-for-the-naughty-chocolate_5"]] [40576, "Introduction: \" Toddy\" the Indian Beer. in southern parts of india, in villages, most of the people wont consume liquor alcoholics like beer,wine,vodka,whiskey etc. they have a unique drink called kallu. it gives the same pleasent mood as a premium beer can give. here i am showing how to make this drink. actually its not the exact way how it makes. but it tastes same. Step 1: Thing You Need.. 1.some coconuts 2.sugar 3.yeast if you take one coconut take two tablespoons of sugar and a pinch of \u00a0yeast. take this proportion as more the coconut you have. Step 2: Break the Coconuts and Get the Water.. now lets break the coconuts and get the water in it. if you can get some tender coconuts you can have plenty of water. Step 3: Adding Sugar and Yeast. put the coconut water and sugar and yeast into a pot like this and mix \u00a0well. glass pots will work too. but DONT USE bottles have a small neck. and metal bottles such as bottles made with aluminum,steel etc. wrap and cover the mouth of the pot with a neat cotton cloth.(sorry image not available) Step 4: Wait for 48 Hours. after 48 hours it will look like this.. and its ready to have.. IT IS ADVISED TO DRINK THIS BETWEEN 24 HRS AND 48 HRS. IT WONT GET GOOD IF KEPT LONGER LIKE WINE. IT WILL BECOME BAD IF KEPT FOR MORE THAN TWO DAYS.. Step 5: . READY TO DRINK.... IT WILL BE MORE TASTY WITH SOME SPICY DISHES LIKE KERALA FISH FRY. \u00a0(kerala fish fry recipe http://www.givoli.com/recipes/164) IT IS CONSIDERED AS A HEALTH DRINK IN SOME PARTS OF SOUTH INDIA. IT WONT MAKE A HANGOVER OR MAKE YOU FEEL TIRED. BUT IT GIVE A PLEASENT FEEL. IF DRINK FOUR OR MORE GLASES. ABOUT 1 LITRE. TRY IT...", ["-toddy-the-indian-beer_0", "-toddy-the-indian-beer_1", "-toddy-the-indian-beer_2", "-toddy-the-indian-beer_3", "-toddy-the-indian-beer_4", "-toddy-the-indian-beer_5"]] [40577, "Introduction: Simple Microwave Egg Sandwich. Tasty and simple and very quick Step 1: Ingredients. One egg, bread or toast, butter, tbls water, ceramic bowl. Step 2: Butter the Bowl. Lightly butter the bowl Step 3: Add Water. Add one tablespoon water and whisk with fork to scramble Step 4: Cook. This is really fast so watch while cooking.\nOnly about 30 seconds in microwave! Step 5: Done!. Egg will slide out of the bowl.\nI add some mayo and some salt / pepper.\nYummy and fast snack.", ["simple-microwave-egg-sandwich_0"]] [40578, "Introduction: BANOFFEE BANANA SPLIT PUDDING IN CHOCOLATE BALLOON BOWLS. BANOFFEE BANANA SPLIT PUDDING IN CHOCOLATE BALLOON BOWLSFOLLOW ME ON SOCIAL MEDIA! YouTube: https://www.youtube.com/channel/UC6-aoDG0ePzoI_8M...Twitter: https://www.youtube.com/channel/UC6-aoDG0ePzoI_8M...Instagram: https://instagram.com/treat.factory/ Tumblr: http://treatfactory.tumblr.com/ Facebook: https://www.facebook.com/pages/Treat-...Website: http://www.thetreatfactory.com/ Step 1: CHOCOLATE BOWLS. Milk Chocolate Yellow Candy Melts Balloons Temper the milk chocolate and melt the yellow candy melts. Make a base for the chocolate bowls by placing a spoonful of the chocolate on a baking tray lined with greaseproof paper. Dip the balloons in the melted chocolate and pipe the melted candy melts on top before placing on top of the chocolate base. Place the chocolate bowls in the fridge or freezer to dry. Once dry, pop the balloons and strengthen the bowls by brushing another coat of chocolate on the inside. Step 2: BANANA PUDDING . 4 Large Egg Yolks75g / 1/3 Cup Caster Sugar 2tbsp Plain Flour 1tbsp Cornflour 375ml / 1 & 1/2 Cups Milk 2tsp Vanilla Bean Paste 240ml / 1 Cup Double Cream 1tsp Vanilla Extract 1tbsp Icing Sugar 3 Bananas Whisk the egg yolks and sugar together. Sift in the flour and whisk again. Heat up the milk and vanilla bean paste in a saucepan then temper the egg mixture with the hot milk mixture by slowly pouring in the milk and whisking rapidly. Pour the mixture back into the saucepan, bring to a boil and then cook for 30 seconds. Cover with cling film and leave to cool. Chop the bananas and add to a blender along with the milk and blend until smooth. Whip the double cream, vanilla extract and icing sugar to stiff peaks. Place the cooled custard, bananas and whipped cream in a bowl and gently fold together. Step 3: TOFFEE SAUCE. 56g / 1/4 Cup Unsalted Butter 200g / 1 Cup Light Brown Sugar 1tbsp Black Treacle 240ml / 1 Cup Double Cream 2 Bananas Heat up all the ingredients on a low heat for 15 to 20 minutes. Chop up the bananas and add to the toffee sauce. Step 4: TOPPINGS. Whipped Cream Chocolate Fudge Sauce Walnuts Glace Cherries Serve your banoffee banana split pudding. Step 5: ENJOY. ", ["banoffee-banana-split-pudding-in-chocolate-balloon_0", "banoffee-banana-split-pudding-in-chocolate-balloon_1", "banoffee-banana-split-pudding-in-chocolate-balloon_2", "banoffee-banana-split-pudding-in-chocolate-balloon_3", "banoffee-banana-split-pudding-in-chocolate-balloon_4", "banoffee-banana-split-pudding-in-chocolate-balloon_5"]] [40579, "Introduction: Proper Spicy Curry Powder - Without Chili!. Many people think chilli is a spice; many in fact think it is the only spice! I don't; I think it is a wrecker of flavour and destroyer of taste buds. Many years ago a friend of mine at university showed me how to make curry powder. Like me, she didn't like chilli. It isn't necessary - recipe is nice and spicy, and has some heat, but allows the subtle, complex depth and combination of curry flavours to come through. It is worth the time and effort to mix your own blend for this reason alone. Because the blend keeps well, especially when kept in an airtight jar, the time exerted will repay you many times over! Step 1: Ingredients List. As you will see from this first photograph you need a selection of spices ...yes, proper spices, and as you will see, there is no chilli amongst them!What you need:Cloves (I buy whole cloves and grind them myself) Nutmeg (again, whole ones, I grate them myself) Fenugreek * Cardamon * Fennel Ginger (dried and ground - it keeps well so that's how I buy it) Cinnamon (again dried and ground) Garlic powder Turmeric Cumin (dried and ground) Coriander (dried and ground) SaltThose marked with an *asterisk may be left out if you can't get hold of them - but do try to, as they help to create a good, well rounded flavour. Step 2: Cloves. As I said earlier, I grind my cloves as I need them. I've re-purposed an old pepper mill, so that I can grind them without any fuss any time I need them.You will need about a teaspoonful of cloves. Step 3: The Essential Oils. The next spices we are going to add are valued for their essential oils.You need to grate about one teaspoon of nutmeg. Use a small grater and try to scrape all the spice from the grater. You do not want to waste any. Empires have been built and wars waged over this little spice. It deserves respect!Half a teaspoon of fenugreek is enough, and about the same of cardamon. These are both slightly peppery and add interesting flavours when mixed into the curry powder.A good teaspoon of fennel completes this section.Gently mix the five spices together, pulling them from the edges to ensure that everything is mixed thoroughly. Step 4: The Flavour Ravers. Ginger add a gentle warmth to the mix. Dried ground root ginger does not have the fire and zing of fresh root ginger, but I am not aiming for a Chinese or Thai style curry here. Use one teaspoon of ginger.Cinnamon comes in many grades of quality. I have found that cheap supermarket brands are inferior. As you can see, I use a well heaped teaspoon of this brand of cinnamon. If you are using a superior quality of cinnamon, you can reduce this to a level teaspoon.Chopped garlic powder is used for convenience, as it saves having to prepare fresh each time we cook. Add one teaspoon. Step 5: The Earthy Notes. Curry is usually a nice cheerful golden yellow colour. That's because is has turmeric in it. Use three teaspoons of turmeric.I also add three teaspoons of cumin. Cumin is used a lot in Indian cookery, but also in a lot of Mexican foods like enchiladas.Coriander adds a lemony zest to the mix. Again, add three teaspoons.I try not to add too much salt, 1/4 to half a tea-spoon is more than enough to enhance the spice flavours while maintaining one's blood pressure! Step 6: ...having Said That.... As you can see, my arsenal does include some peppers! I have black pepper, paprika and cayenne. To add warmth you can add any of these to your taste. I add 1/4 teaspoon of paprika to the mix.When I was 40 one of my Cousins bough me a really great spice rack with 18 jars of herbs and spices. One of those was ground bay leaves. That has long been used, fortunately bay grows readily in my back garden (...and my front garden!!!) so I occasionally harvest, dry and rough-ground my own bay leaves. Accordingly, I only need about 1/2 a spoon-full. Purists may argue that Bay is not part of the mix, but hey, I think it add a certain something. Step 7: Finishing Off. Carefully mix all the spices (and herbs) on the saucer then carefully pour them into a dry jar. Replace the lid then gently tumble the ingredients together for a few minutes.Then put it into a cool, dark, dry cupboard for at least a day to allow all the essential oils and flavours to combine.Most dishes will need only about 4 teaspoons of powder to add flavour and colour, but if your taste-buds are lacking, you may need to use up to six. Add after browning off meat and/or vegetables, turn the heat well down, add the curry powder and gently roast it for about two minutes before adding stock and simmering for a couple of hours. Add some coconut milk and simmer for a half-hour or more before serving.Enjoy!", ["proper-spicy-curry-powder-without-chili_0", "proper-spicy-curry-powder-without-chili_1", "proper-spicy-curry-powder-without-chili_2", "proper-spicy-curry-powder-without-chili_3", "proper-spicy-curry-powder-without-chili_4", "proper-spicy-curry-powder-without-chili_5", "proper-spicy-curry-powder-without-chili_6", "proper-spicy-curry-powder-without-chili_7"]] [40580, "Introduction: 5-minute Milkshake. Hi There!\nI am going to show u how to make a (banana) milkshake.\nIt only takes about 5 minutes to make ,but u can enjoy it for hooooouuuurrrrsss :D\nSo grab ur stuffs and get moooving :) Step 1: Pick Ur Stuff Together : Ingredients and Tools. Ingredients: \n1. 1 or 2 banana(s)\n2. Milk\n3. Vanilla Flavoured Ice Cream\n4. Vanilla Sugar\nTools:\n1. Measuring Cup\n2. Mixer\n3. Spoon Step 2: Making the Shake. 1. Add 200ml Ice Cream (can add more or less)\n2. Add 2 bananas in slices.\n3. Add 2 sacks of Vanilla Sugar (around 4/5 spoons)\n4. Add 150ml Milk\n5. Mix it all up. Step 3: Enjoy :D. Just Drink it up : )\n", ["5-minute-milkshake_0", "5-minute-milkshake_1", "5-minute-milkshake_2", "5-minute-milkshake_3"]] [40581, "Introduction: Jack Skellington Pizza. I was really surprised by the positive reaction on Twitter for my Jack Skellington Pizza, so I wanted to share how I made it. My apologies that I did not take photos of each step, but I hope the photos and descriptions provided will be helpful. \u00a0 Step 1: Make Your Dough. You can use any\u00a0pre-made\u00a0dough or make your own. My favorite recipe is from King Arthur:\u00a0http://www.kingarthurflour.com/recipes/the-easiest-pizza-youll-ever-make-recipe (I use the\u00a0saf red instant yeast option). \u00a0I made the dough a day ahead of time and put it in the\u00a0refrigerator after letting it rise for about an hour and a half. Step 2: Shape Dough. Once the dough is ready and you are ready to construct your Jack Skellington Pizza, the next step is to form a flat, regular circle pizza. The size will vary due to your pizza pan. Use about 3/4ths of the total dough to make the crust. The extra 1/4th will be used to form Jack's eyes, nose, and mouth.\u00a0 Step 3: Molding Jack's Face. Now the fun part. I used a can of sliced black olives for the dark spots on Jack's face and dough to form his mouth, nose and eyes. Feel free to use a reference photo if you're not sure how big his eyes and smile are supposed to be.Eyes: Roll dough to form\u00a0cylinder\u00a0shapes, two thicker ones and two thinner / shorter ones. Place the thicker cylinders to form the top of Jack's eyes and the thinner ones to form the bottom of his eyes. Fill the eyes with olives (or your topping of choice).\u00a0Make sure you press it in so it doesn't break off during baking.Nose:\u00a0Use a few blocks of dough to form Jack's Nose - an upside down \"V\". Place olives to form his nostrils. Then take a small piece of dough for the middle of Jack's nose.\u00a0Make sure you press it in so it doesn't break off during baking.Stitched Smile:\u00a0Place the olives to form a regular smiley face smile. Jack's smile extends in a full semi-circle on the bottom of his face. Then use the slice olives to form the stitches in Jack's smile. For the raised part of his mouth: roll out down and cut small rectangles and press them\u00a0in between\u00a0the sliced olives (the stitch part of the smile).\u00a0\n** If you are going to wait to bake your pizza, at this point you can put it in the fridge until you are ready to put it in the oven.\u00a0 Step 4: Time for Cheese. Once you have Jack's face the way you want it, it's time to add the cheese. You can sprinkle the dough with a little olive oil first, but it is not necessary (You could also use pasta sauce. I have no idea how the finished product with pasta sauce will turn out, as I made it a white pizza and then had sauce for friend's to dip their pizza). When sprinkling cheese make sure to avoid the olive spots as best as you can.\u00a0\nBake the pizza at 450 for 15 to 20 minutes, until it's golden brown, the toppings are hot and bubbly, and the cheese is melted. Remove the pizza from the oven. Step 5: Ta Da!. And here is my final result. I didn't use a trick to get the dark spots, but since the cheese is higher at spots, it will brown quicker.\u00a0 Step 6: Sliced and Ready to Eat. Here is how we sliced the pizza. Again since this was a white pizza, we had the option of pizza sauce on the side for those who wanted to dip their pizza.\u00a0", ["jack-skellington-pizza_0", "jack-skellington-pizza_3", "jack-skellington-pizza_4", "jack-skellington-pizza_5", "jack-skellington-pizza_6"]] [40582, "Introduction: Cough Remedy. Going down with a cold ? Here's something for you ! Ingredients you will need:- Whisky - Lemon and lime- Honey- Orange juice Step 1: Whisky . You should feel better already, don't you ?It doesn't need to be a top shelf bottle, this won't make a difference. Step 2: Lime and Lemon. Hmmm fresh ! Squeeze the lime and lemon and pour the juice in the glass. Step 3: Honey. Now, this is where we need your skills !- Carefully select the honey you will use as this will make a big difference in the taste of your drink.(I went for a lavander honey. It has a subtile flavour and it's not too strong.)- Then add about 2 tsp to the glass and mix toroughly Step 4: Orange Juice. You can of course squeeze some oranges and get the proper stuff.Squeezing the lemon was already too much hardwork so I decided to use some bottled juice. Step 5: Drink. Time to drink from the golden grale.Hope you'll feel better with this !Take care.", ["cough-remedy-2_0", "cough-remedy-2_1", "cough-remedy-2_2", "cough-remedy-2_3", "cough-remedy-2_4", "cough-remedy-2_5"]] [40583, "Introduction: Granola in a Jar. This festive season give the gift of health!After all the festive feasting, we are all festively plump. Show you care by giving a beautiful jar of granola to help shed those festive poundsIngredients:1 and a 1/4 cups rolled oats1/4 cup walnuts1/4 cup almonds1/4 cup pumpkin seeds1/2 cup raisins/cranberriesThings you need:Measuring cupsA mason jarPaper cupcake holdersScissorsCling filmDecorative ribbonGift card Step 1: Filling the Jar. Rule of Thumb, Use a proportion of 1:1 of rolled oats to the total of all other ingredientsMeasure the volume of jar, then using the above ratio as a guideline, measure out the portion of nuts, seeds and dried fruit. In this instructable, for a jar with volume of a slightly more than 2 1/2 cups, the proportion as mentioned in the previous step was used.Fill the jar by alternating layers of the oats with seeds, nuts and dried fruit. A good contrast between the layers helps to give the jar an attractive look. To ensure layers are distinct and do not mix, use paper cupcake holders to separate each layer. You will need to flatten and trim the paper cupcake holders to size for each layer (I used the jar's lid to help measure the size). Once each layer is covered by a paper cup, gently press the layer down before adding the next layer. Step 2: Packaging and User Manual . Cover the jar with cling film and tie it with a ribbon. For a more durable cover, just use the jar's original cover.Include a small card with simple instructions (Given below in bold) on how to turn the contents into delicious healthy granola.Additional ingredients required are: 1 \u00bc tbsp. honey and 1 tbsp corn oilBaking Granola DirectionsPreheat the oven to 180C. Line a small size baking sheet with greaseproof paper. Remove dried fruits from jar and set aside. Pour out the remaining contents of jar onto tray. Add in 1 \u00bc tbsp. honey and 1 tbsp corn oil and stir together. Bake until crispy and toasty (Roughly 15-20 minutes)Let it cool then stir in the raisins and cranberries before storing in the jar. Step 3: Baked!. This is what you (or who you gift this to) should get after baking. Enjoy your cookie rehab!Hope you enjoy this healthy granola recipe.", ["granola-in-a-jar_0", "granola-in-a-jar_1", "granola-in-a-jar_2", "granola-in-a-jar_3"]] [40584, "Introduction: Make a Cookie Cutter!. So you want to cut out cookie shapes but none of the cookie cutters at the store are your style and you don't feel like waiting/spending/the effort of ordering something from the internet...well don't worry because making cookie cutters requires few (2) tools and even fewer (1) materials.\nYou'll probably want some paper and a pencil, but you could skip this if it pleases you.\nMaterials you will need are some thin steel or copper. As far as tools go you'll need a pair of tin snips/shears and some needle nose, or even parallel, pliers.\nYou could also make a personalized set of cookie cutters as a present, the person you give it to will be amazed by this unique gift.\n*the cookie cutter in the picture is made to look like the head of NuuttiPukki, A Finnish mythological character who was like a goat-elf and the basis for modern Santa Claus. Step 1: Start by Drawing (if You Want). It may make it a bit easier to form the sheet how you want to if you begin with drawing the outline of what you want your cookies to look like; make it the exact size you want and keep in mind how long your metal is (it does not go as far as you think). Step 2: Cut Your Metal Into Strips.. Cut your metal into strips, about an 1\"/3cm thick...it can be as thin or as thick as you like but it will be easier to handle if it's thicker and easier to bend if it's thinner so make your own choices. Step 3: Bend Your Metal. Hold the metal perpendicular to the paper starting on one of the lines and bend the metal wherever there is a change in the lines direction. Step 4: Finishing (1 of 2). To finish the cookie cutter close the shape and crimp the metal together. Step 5: Finishing (2 of 2). Crimp the metal one more time and bend the crimp to lay flat on the form. Step 6: It's Time to Cut.. I ran out of metal so I had to change my design but the Nuutti Pukki head, I think, looks pretty good and will turn out some nice cookies. Good luck and have fun baking!", ["make-a-cookie-cutter_0", "make-a-cookie-cutter_1", "make-a-cookie-cutter_2", "make-a-cookie-cutter_3", "make-a-cookie-cutter_4", "make-a-cookie-cutter_5", "make-a-cookie-cutter_6"]] [40585, "Introduction: Homemade Coconut Milk. It is fast. And easy. Cheap. Tasty. Healthy. And FUN!Let's make our own coconut milk!Whenever I'm looking for milk in the supermarket, I am always surprised by all the additives they put in vegan milk. So I'm happy I always have plenty of alternatives to turn to at home, and here is one of my favorites: homemade coconut milk.Do you have 2 minutes? Yeey, let's get started! Step 1: 2 Ingredients. You need just 2 ingredients:- Shredded coconut- Water Step 2: Your Tools. You need something to strain the milk: towel, cheese cloth or nut milk bag.Before, I used a clean, old TOWEL. I works well enough, but you will need some force to strain the milk. So it might take you a bit longer to make the milk.A CHEESE CLOTH is perfect to do the job. You can buy this for $3 at the supermarket.But I prefer the NUT MILK BAG. I bought this one for $10 at Amazon, it's really sturdy and easy to clean. Btw, I use it to make turmeric juice, hence the yellow stains. But this is just the powerful pigment of the turmeric, it's not dirty.And get your blender ready as well! Step 3: Measure the Ingredients. You need 1 part coconut for 2 parts waterHere I took 1 cup coconut for 2 cups of water.The coconut is very dry and doesn't add a lot of volume to the milk. So if you want 2 cups of coconut milk, use 2 cups of water and 1 cup of coconut. Step 4: Pour Into Your Blender..... Step 5: ... Blend As Hard As You Can for a Minute..... Step 6: ... and You Are Done!. Step 7: Strain.... Pour the mixture through the nut milk bag.Needless to say, but please, use a recipient for your milk ;-)If you are using the towel or the cheese cloth, it might be easier when you lay the towel/cloth in a sieve. Easier, but not necessary. Step 8: ... Everything!. Use a spatula to get everything out of your blender. The sticky stuff is coconut fat, very tasty and healthy! Step 9: Squeeeeze Really Hard. Squeeze all the milk out.In the bag, only the fibers are left. They have no flavor or fat any more, so best to compost it. Step 10: Fresh Coconut Milk!. Yeey, here is your first batch of coconut milk!Would you like to flavor it?Add vanilla, cinnamon, turmeric, pitted dates,... with the water and coconut to your blender. Step 11: By the Way. Your coconut milk will separate after a minute or 10. This is normal, it is just the coconut cream (the oils) that separate from the water. Just stir or give it a shake and you are good to go!I use the milk always within a day, but I guess it stays easily good for 3 days in your fridge.Enjoy your coconut drink, bye!", ["homemade-coconut-milk_0", "homemade-coconut-milk_1", "homemade-coconut-milk_2", "homemade-coconut-milk_3", "homemade-coconut-milk_4", "homemade-coconut-milk_5", "homemade-coconut-milk_6", "homemade-coconut-milk_7", "homemade-coconut-milk_8", "homemade-coconut-milk_9", "homemade-coconut-milk_10", "homemade-coconut-milk_11"]] [40586, "Introduction: How to Use a Blender. The correct way to properly use a blender. Step 1: Plug It In.. Step 2: Take the Lid Off.. Step 3: Take the Blender and Put Ice in the Cup.. Step 4: Pour Water Until It Reaches the Top of the Ice.. Step 5: Put the Top Back on and Make Sure It's Secure.. Step 6: Press the \"auto Smoothie\" Button.. Step 7: Blend and Pour Into a Cup.. Step 8: Pour Extra Into Sink, and Clean Supplies.. Step 9: Put the Blender Away.. ", ["how-to-use-a-blender_0", "how-to-use-a-blender_1", "how-to-use-a-blender_2", "how-to-use-a-blender_3", "how-to-use-a-blender_4", "how-to-use-a-blender_5", "how-to-use-a-blender_6", "how-to-use-a-blender_7", "how-to-use-a-blender_8", "how-to-use-a-blender_9"]] [40587, "Introduction: Deviled Dragon Eggs. The world of Harry Potter is full of fantastic creatures. One of the most fierce and foreboding creatures in that world is the mighty dragon. So it stands to reason that one of the greatest delicacies would be Deviled Dragon eggs.There are many different breeds of dragon. Norwegian Ridgeback, Hungarian Horntail, Common Welsh Green, Chinese Fireball, Swedish Short-Snout, Ukranian Ironbelly, and Peruvian Vipertooth to name a few. Each breed has a distinct looking egg, and I figure if they look different on the outside it is likely there will be differences on the inside too. Step 1: Ingredients. EggsMayonnaiseMustardPaprikaVinegarFood DyeBeet JuiceSandwich Bags (the econo piping bag) Step 2: Hard Boil the Eggs. Place your eggs in a saucepan and cover the eggs with cold water. If the eggs stay at the bottom they are very fresh. If the egg stands up it is not as fresh but it is still good to eat. If any of your eggs float at the top, they are no longer good to eat. Discard the floaters.place the saucepan on the heat and bring the water to a boil. Let the eggs boil for 5 minutes then turn off the heat and leave the eggs in the hot water for 12-13 minutes. Drain the hot water out of the pan and replace it with cold water. You can use ice water or run cold water over the eggs until the water stays cold. Step 3: Technicolor Eggs. In order to get the crackled effect on the egg like the first picture in the intro step (A lesson I learned accidentally while coloring eggs with my kids), crack the egg shell without removing it from the egg. An easy way to accomplish this is to use the backside of a spoon and tap the egg hard enough to crack the shell.In each dye container add a tablespoon of vinegar, the coloring agent, and enough water to cover the egg.I am kicking myself for not having grabbed some egg dying kits during the post-Easter clearance sales. That being said I made due with the materials I had on hand, food coloring and beet juice. Step 4: Dye Job Results. For the most part I used food coloring to dye the eggs and I got mixed results. The shells came out brilliantly colored, but the crackle dye on the egg white was very light. I ended up placing a few of the shelled eggs back into the dyes to get some darker solid colors. The next time I do this, for the eggs I want solidly colored, I will cut the eggs in half and remove the yolks then return the whites back to the dyes so that the whole white is dyed and not just the outside.The most vivid crackle dye came from the containers that had beet juice. One was just beet juice and the other was beet juice and blue food coloring to get a purple color. Other options I want to try next time will be onion skins to get a rich brown coloring, and red cabbage to get a denim blue color. Step 5: Preparing the Filling. Slice the eggs in half the long way and remove the yolks.Mix the yolks with 3 parts mayonnaise and 1 part yellow mustard. I didn't include exact measurements because it all depends on how many eggs you are preparing and how firm or creamy you like your filling. Remember to err on the side of caution when adding the condiments, that you can always add more if you need it. I decided I wanted more pizzazz than just plain yellow for the filling. So I separated the filling into three separate bags and added colors to each red, blue, and green. Four drops of color in each bag resulted in nice pastel shades.I mixed it gently so that there the coloring is not completely incorporated resulting in nice varying shades of color throughout the filling with bits of yellow speckled in.In order to pipe the filling into the eggs, simply cut a small corner off of the sandwich bag and squeeze the filling through the hole. Step 6: Plate and Serve. Sprinkle each egg with a dusting of Paprika.Enjoy.", ["deviled-dragon-eggs_0", "deviled-dragon-eggs_1", "deviled-dragon-eggs_2", "deviled-dragon-eggs_3", "deviled-dragon-eggs_4", "deviled-dragon-eggs_5", "deviled-dragon-eggs_6"]] [40588, "Introduction: Party in a Jar, Party in My Mouth Spiced Apple Cider...seriously. This recipe is awesome and freakin' easy which is nice as I have the attention span of a gnat. It's so easy in fact that it can be made flawlessly while intoxicated. Please don't burn yourself. It tastes like a cross between apple pie, unicorn sparkle puree and other funny made up things. It can be served hot or cold and it makes an excellent gift for people who have everything...pssh (eye roll). Adding a little booze (or not) makes for a great New Year's Eve treat as you watch that weird crystal ball drop.And, and...you can use some of the \"waste\" or leftover giblets to make some pretty cool things. More about that in step 8.Required Ingredients:Apple juice (1 g.) Apple juice concentrate (2 8 oz. cans) 3 honey crisp apples (peeled) 3-4 Cinnamon sticks 1 can-do attitude 0 broccoliOptional Ingredients:2 crushed star anise pods Other apple varieties: gala or granny smith apples are good 191 or 151 proof Everclear to really crank things up (or something similar if you're in a state that bans Everclear) Rum is also a good choice for some (ahem...I don't like rum)1 drop of 1,000,000 proof alcohol (just kidding)Supplies:Whatever size mason jars you want to use that add up to a little more than 1 gallon 2 large pots Strainer Apple peeler & corer (or just peel it by hand) Knife Cutting board Mixing spoon Funnel Step 1: Peel Apples and Crush Star Anise. Make those apples wish they were never born by skinning them and then add insult to injury by using their skins to give yourself Bob Marley dreads while pretending to smoke the core like a cigar. So humiliating! Skinning is optional but releases more juice than leaving it peeled.Crush the star anise with the back of a wooden spoon or use your fist if want to keep your friends guessing what the weird iron taste is. Yes, star anise is sharp...like a knife.So...in case you don't know what star anise tastes/smells like and you don't want to use the Google machine, I'll tell you right here. Ahem. The best way to describe star anise is comparing it to a cross between black licorice jelly beans or Good & Plenty candy and teaberry (a.k.a. wintergreen mint). Now, you're probably thinking, \"Wait, isn't there a thing called licorice root. Isn't that what's used to make licorice?\" Yep, licorice root is a thing. But no, star anise is the primary flavoring ingredient in \"licorice\" (so they're labeled) candies as well as other artificial flavors. Pure licorice root and its extract tastes like a combination of mud, tree bark and tires that recently rolled through mud.WARNING! Do not use too much star anise in this delicious beverage as using too much will make it less apple-cinnamony and more star anisey like it came straight from the Good & Plenty factory. Star anise is meant to compliment the cinnamon, not take it over like Sparta! Step 2: Throw Everything in a Pot to Boil. Yep, do that.Stir occasionally to give you something to do. Step 3: Put a Lid on It and Simmer Down Now. At this point, the apples are either dead or really mad. Tell them to cool it by having them simmer on low for 10 minutes. Think of it as an apple timeout. Step 4: Meanwhile.... Wash and choose your mason jars Step 5: Let Cool. Once the apples have de-escalated, give them about an hour to further cool off and think about what they did. Step 6: Now Strain. Strain the mixture into another pot. Step 7: Pour Into Mason Jars. Use a funnel so you don't make a mess all over the place. Get that delicious cider you just made into mason jars and give them to people as gifts or just hog it for yourself.DONE! Pat on the back for you! Step 8: Oh, Before You Go...OTHER FUN THINGS!. So now you have a bunch of soggy leftover apples. Why not make some apple sauce? I made some the other day and suddenly I felt 4 again. It was awesome!You also have a whole bunch of left over star anise. Use it to freshen your breath. Gnaw on it a little, nibble it...hell, swallow it for all I care. Absorb it's flavor via your taste buds, bud!And the cinnamon is just cinnamon, enjoy it.", ["party-in-a-jar-party-in-my-mouth-spiced-apple-cide_0", "party-in-a-jar-party-in-my-mouth-spiced-apple-cide_1", "party-in-a-jar-party-in-my-mouth-spiced-apple-cide_2", "party-in-a-jar-party-in-my-mouth-spiced-apple-cide_3", "party-in-a-jar-party-in-my-mouth-spiced-apple-cide_4", "party-in-a-jar-party-in-my-mouth-spiced-apple-cide_6", "party-in-a-jar-party-in-my-mouth-spiced-apple-cide_7", "party-in-a-jar-party-in-my-mouth-spiced-apple-cide_8"]] [40589, "Introduction: Pav Bhaji . PLEASE do VOTE If you like the recipe (Voting button is on top right corner).Introduction (Courtesy: Wikipedia):Pav bhaji (Marathi: \u092a\u093e\u0935 \u092d\u093e\u091c\u0940) is a fast food dish from Maharashtra, India, consisting of a thick vegetable curry (Marathi:bhaji) fried and served with a soft bread roll (Konkani:pav).HistoryThe dish originated in the 1850s as a fast lunchtime dish for textile mill workers in Mumbai. Pav bhaji was later served at restaurants throughout the city. Pav bhaji is now offered at outlets from simple hand carts to formal restaurants in India and abroad.Pav bhaji Wiki Step 1: Ingredients. Here I made for 4 people, please adjust the quantity of ingredients as per your requirement.Ingredients, 1 Bowl green peas. 1 Bowl chopped tomatoes. 1 Bowl capsicum. 1 Bowl grated cauliflower. 3-4 boiled potato. Chopped coriander. Salt as per the taste. 1-2 tbsp red chilli powder. 1-2 tbsp coriander powder. 1-2 tbsp Garam masala. 1-2 tbsp Pav Bhaji Masala (Optional. It will make taste better) Butter For Pav (Soft bread), Butter Step 2: Cooking. For easy cooking instruction please see the video,Heat a pan then put butter.Put chopped tomatoes. Add Coriander powder and red chilli powder and mix well. Mash the tomatoes well. Cover the pan and leave it to cook for 2 minutes. Further mash well if needed. Now add capsicum. Add salt, garam masala and mix well. Add around 1 small glass of water as it will help Bhaji to cook better. Cook for 2 minutes. Add Grated Cauliflower. Add green peas. Add boiled potatoes in mashed form. Mix well. Mash the whole stuff in pan so that everything gets well mixed. Add Pav Bhaji masala. Sprinkle Chopped Coriander. Mesh again. Cover the pan and leave it to cook for 2 minutes. For Pav Add butter in a pan. Keep the Pav in the pan making sure the whole base is touching the pan surface. Put little pressure on the top of each Pav. This will help in getting Pav cooked better. Turn the Pav upside down and again put little pressure.For easy Audio (Hindi) and Video written (English) instructions, please watch the below video. Step 3: . ", []] [40590, "Introduction: Girl Scout Samoa Cookie Brownie Parfait Pie With Homemade Caramel Sauce. Fully Assembled Girlscout samoa cookie brownie parfait pie with homed caramel sauce Step 1: Ingredients. ingredients: Samoa Brownies: 8 ounces Semi-Sweet Chocolate, chopped and melted 8 Tbsp Butter, cut into cubes 3 Eggs 3/4 cup Sugar 2 tsp Vanilla Extract 1 cup Flour 1 cup Samoas Cookies, chopped 1/3 cup Toasted Coconut Flakes 1/4 tsp salt Coconut Whipped Cream: 1 cup Heavy Whipping Cream 2 Tbsp Sugar 1/4 tsp Coconut Extract Salted Caramel Sauce: 1 cup Sugar 1/4 cup Water 1 Tbsp Corn Syrup 1/2 cup heavy Whipping Cream 2 Tbsp Butter 1 tsp Sea Salt Extras: 8-10 Samoa Cookies for garnish, some chopped/some whole Extra toasted coconut for garnish Step 2: Brownie Mix. Samoas Brownies: Adjust oven rack to the lower middle position and turn oven to 250 degrees. Line a 9x9 baking sheet with two pieces of aluminum foil to form a sling for easy removal of brownies. Spray foil with non-stick spray. Melt chopped semi-sweet chocolate and cubed butter until smooth. Set aside. Whisk the eggs, sugar, vanilla and salt together. Whisk in warm chocolate into the egg mixture until just combined. Using a spoon, pour in flour and combine batter. Add salt. Add in toasted coconut and chopped Samoas cookies, stir to combine. Pour into the prepared baking dish and spread out evenly. Bake for 35 minutes or until a tooth pick inserted into the brownies comes out nearly clean, with just a few crumbs hanging on. Allow to cool on a wire rack for at least 90 minutes before removing and cutting into 1\" cubes for parfaits. There will be leftover brownies from this recipe. Step 3: Coconut Whipped Cream. Coconut Whipped Cream: Place 1 cup heavy whipping cream into a large bowl or stand mixer bowl. Beat on medium until cream turns frothy. Beat continuously until the cream starts to thicken, slowly whip in sugar and coconut extract. At the very end just before stiff peaks form, add in additional coconut flakes if desired. Set aside or chill until you are ready to assemble parfaits. Step 4: Salted Caramel Sauce. Salted Caramel Sauce: Stir together sugar, water and corn syrup in a medium sauce pan over medium-high heat. Bring mixture to a boil, gently stirring to ensure all the sugar has melted. Boil until the mixture turns a dark golden brown, About 8-10 minutes. Remove from heat and VERY carefully and very slow stir the cream into the mixture, being sure to stir constantly. BE VERY CAREFUL, the sauce will sputter and expand - but keep stirring. Once combined, add the salt and butter and continue stirring until both are completely melted and combined. Cool to room temperature. Step 5: Assembly. To Assemble: In bowls, ramekins or stemless wine glasses, dollop a bit of whipped cream into the bottom. Top with cut brownies and bits of chopped Samoa cookie. Drizzle with salted caramel sauce. Repeat process again until parfait reaches the top of the dish. Top with extra toasted coconut and one whole Samoa cookie. Serve immediately or chill until ready to serve.", ["girl-scout-samoa-cookie-brownie-parfait-pie-with-h_0", "girl-scout-samoa-cookie-brownie-parfait-pie-with-h_1", "girl-scout-samoa-cookie-brownie-parfait-pie-with-h_2", "girl-scout-samoa-cookie-brownie-parfait-pie-with-h_3", "girl-scout-samoa-cookie-brownie-parfait-pie-with-h_4"]] [40591, "Introduction: Monkey Tails. Monkey tails or called dilly bars are basically a chocolate covered banana with nuts. They taste like heaven when done so try this instructable! Step 1: Ingredients . -1/2 of a banana -chocolate chips(any kind)-crushed nuts Step 2: Boil. Take a pan put water in it And boil the water Step 3: Melt. Put a bowl with chocolate chips in it in the boiling water melt the chips. Step 4: Dip. Put the chocolate on the 1/2 of the banana with the melted chocolate OR you can put the chocolate in a mason jar and dip the banana in there Step 5: Nuts. While the chocolates hot put the crushed nuts on Step 6: Freezer. Put the banana in the freezer for 1-2 hours", ["monkey-tails_0", "monkey-tails_1", "monkey-tails_2", "monkey-tails_3", "monkey-tails_4", "monkey-tails_5", "monkey-tails_6"]] [40592, "Introduction: Homemade Chocolate Milkshakes. A quick, easy, and at home way to make your own chocolate milkshakes. I loved when my Dad would make them for me when I was a kid and I still enjoy them just as much today! I hope you enjoy them as much as I do. For ages 12+ unless accompanied by an adult. Step 1: What You Will Need. A working blender with a lidAn ice cream scooper or spoonChocolate ice cream of your choosing (I used Edy's Chocolate Fudge Brownie)At least 1 cup of milk (I used 2% milk, but whichever type of milk you prefer is fine)A measuring cup1 or 2 regular drinking cupsA clean table or counter top Step 2: . Plug blender in on a clean and clear table or counter top and remove the lid. Step 3: . Use ice cream scooper or spoon to put 5 full scoops of ice cream into blender Step 4: . Pour 1 to 1 1/2 cups of your milk into measuring cup. Then pour the milk into the blender. Place the lid securely on the blender (You can place your hand on top of the lid to ensure that it stays on).Note: If you prefer a chunkier or thicker milkshake, add less milk, closer to the 1 cup mark. I used 1 1/2 cups of milk to make it creamier. Step 5: . Note: For your safety, keep the lid on at all times while blending and never stick hands or any items in blender while turned on!Press blend and let the ice cream and milk blend together for around 45 seconds, or until it is a smooth and creamy consistency. If it is not creamy enough, blend for another 15 seconds. Step 6: . Once your milkshake is at the perfect texture and consistency for your liking, pour it into a clean cup. If you are using a small cup you may be able to fill 2 cups. Step 7: . This is the best step of all, because you are now ready to drink your milkshake! (Or milkshakes if you used 2 cups) You can even add whip cream on top for a little something extra. Now, enjoy!", ["homemade-chocolate-milkshakes_0", "homemade-chocolate-milkshakes_1", "homemade-chocolate-milkshakes_3", "homemade-chocolate-milkshakes_4", "homemade-chocolate-milkshakes_5", "homemade-chocolate-milkshakes_6", "homemade-chocolate-milkshakes_7"]] [40593, "Introduction: Rumtopf. Rumtoft is a German dessert made by preserving fruits and berries in sugar and rum for several months. Once very common, in is now fading in popularity. Let's change that. Step 1: The Fruit. Traditionally, rumtopfs would be started in spring, using whatever fruits and berries were available. Other produce would be added later as they ripened. You can use whatever fruit you want, just use your best judgement. Rumtopf can be made mixing a multitude of fruits and berries in one large jar, or just one or a few different fruits and berries in several smaller jars. I would not recommend using blueberries, as they absorb to much liquid, and become rock hard. Step 2: The Rum. Rumtoft is made with rum... obliviously. The brand, colour, colour and flavour is up to you. However you shout opt for a fairly strong one, preferably 50% alcohol by weight. The fruits and berries that is added will leech colour to the rum over time, and a darkly coloured rum will make your rumtopf slightly darker than a clear rum would. Step 3: The Sugar. The sugar is included in the rumtopf to help preserve the fruit and berries, so skimping is not recommended. The type of sugar is up to you. The sugar will tend to sink to the bottom of the jar, and you will need to stir or gently shake the jar to help it dissolve. Step 4: The Making Of. To make rumtopf you simply add one part sugar to every two parts of fruits and berries to glass jar, and then add enough rum to submerge it. The recipe is as follows and can be scaled op or down to your preference. 1 kg of fruits and berries0.5 kg of sugarRum to completely cover the fruit, berries, and sugarThe rumtopf should be stored in a dark and cool area for at least three months. Step 5: The Product. When you are ready to consume the rumtopf, separate the fruit and berries from the liquid. Traditionally consumed at Christmas, the fruits can be served on ice cream, on waffles, or baked into a pie. The liquid, now infused with fruity flavours, can be bottled and consumed like any sweet liquor, and stored for several years. If you have any questions or comments, please leave them below and I will make an effort to answer them in a timely fashion. Thank you for taking the time to read this tutorial. ", ["rumtopf_0", "rumtopf_1", "rumtopf_2", "rumtopf_3", "rumtopf_4"]] [40594, "Introduction: Chocolate-Hazelnut Brittle. A very quick gift that will impress! You can use hazelnuts or any other nuts or cranberries, raisins, dried fruits.. it is up to you, be creative! Step 1: . You need:\n200 g dark Chocolate with Chili\n300 g dark Chocolate at least 80%\n(you can use 500 g dark chocolate if you do not like the chili)\n200 g Hazelnuts\nMelt the chocolate over a bain Marie.\nThe melted chocolate should reach a temperature of 100 C and melted completely. Step 2: . Mix the melted chocolate with the hazelnuts and spread this on a sheet of baking paper. Put into the fridge for 10-15 minutes and then break into big pieces.", ["chocolate-hazelnut-brittle_0", "chocolate-hazelnut-brittle_1", "chocolate-hazelnut-brittle_2"]] [40595, "Introduction: BIG MAC\u2122 Special Sauce. BIG MAC\u2122 Special SauceIngredients: 1/4 cup KRAFT Miracle Whip 1/4 cup mayonnaise 2 Tablespoons,heaping, WISHBONE deluxe french salad dressing (the orange stuff) 1/2 Tablespoon HEINZ sweet relish 2 teaspooons, heaping, VLASIC dill pickle relish (Heinz dill relish also works) 1 teaspoon sugar 1 teaspoon dried, minced onion 1 teaspoon white vinegar 1 teaspoon ketchup 1/8 teaspoon salt Mix everything very well in a small container. There better be no streaks! Microwave 25 seconds, and stir well again. Cover, and refrigerate at LEAST 1 hour before using.( to allow all of the flavors to \"meld\". ) Makes nearly 1 cup...enough for about 8 Big Macs\u2122. Cooking your BIG MAC\u2122 INGREDIENTS: (this is a per sandwich recipe) 1 -regular sized sesame seed bun 1 -regular sized plain bun 2 -previously frozen regular beef patties 2 -tablespoons Big Mac sauce 2 -teaspoons reconstituted onions 1 -slice real American cheese 2 -hamburger pickle slices 1/4 Cup -shredded iceberg lettuce COOKING: Discard the crown half of the regular bun, retaining the heel. The cooking method for the Big Mac\u2122 is basically the same as the regular burgers, only the bun toasting method is slightly different. In the Big Mac's case you toast the bottom (heel) first. Do this along with the extra heel. (this will be your middle bun.) Cook the two-all-beef-patties just like the regular burgers. After the bun parts are toasted, put 1 tablespoon of \"Mac sauce\" on each of the heels.(toasted side.) Then add 1/8 cup shredded lettuce to each.On the true bottom bun, place one thin slice of American cheese on top of the lettuce. On the extra \"heel\", the middle bun, place two pickle slices on top of the lettuce. Toast the \"crown\" (top) of the bun also. When the meat patties are done, place them one at a time on both prepared buns. Stack the middle bun on top of the bottom bun, and put the crown on top. For proper \"aging\", or \"Q-ing\", ...wrap the finished Big Mac\u00ae in a 12\"x18\" sheet of waxed paper as follows: 1...Center the burger, right side up, on the waxed paper. Fold the \"long\" ends of the paper up over the top. (It will resemble a tube with the burger in the center.) 2...Fold the two remaining ends underneath. Wrap snug, but don't squish it like the regular burgers. 3...Let sit 5-8 minutes, allowing the flavors to \"meld\". 4...Microwave, still wrapped, 15 seconds on high. ....Enjoy an AWESOME Big Mac\u00ae Sandwich!", ["big-mac-special-sauce_0"]] [40596, "Introduction: Beer! One Gallon, All-grain. Who this is for: people with limited time, space or money, or those who like to experiment or try new styles of beer.Why one gallon? 5 gallon (or more) home brewing is far more popular - why would I want to brew only 1 gallon? Low cost of entry: you probably already have some of the equipment needed in your kitchen, and the rest of the equipment that you'll need will cost under $50. Compare this to some 5-gallon setups that can cost hundreds or even thousands of dollars! With the rapid growth of the craft brewing industry, homebrewing is also becoming more popular. This instructable will show you how to brew one gallon of beer in just a few hours in the comfort of your own kitchen. Total time required from start to clean up is about 4 hours (might take a bit longer your first time, but no more than 6, and usually less). Step 1: Required Equipment and Ingredients. Equipment required (much of the equipment and ingredients can be purchased together online in the form of beer making kits. It's an easy way to get started immediately. Just search for \"1 gallon beer making kit\" in your favorite search engine and choose your favorite kit. It's how I got started.):1 gallon glass carboy (fermentation jug) Screw cap or rubber stopper (with a hole for blow off tubing) Airlock 12\" thermometer No-rinse sanitizer 8 quart stock pot (a 2nd pot is handy) Funnel Fine mesh strainer Mesh grain bag (optional) Mesh hop bag (optional) Auto-siphon (optional but highly recommended - for bottling) Bottle filler (for botting, obviously) 10 empty non-twistoff or swingtop bottles (for bottling) Bottle capper and caps (if not using swingtop bottles) Carboy and bottle brushes (for clean up) 10 lbs iceIngredients required:water, grain, hops, yeast (plus sugar for bottling)This week, I'm brewing a classic Rauchbier, or smoked beer (sometimes called a \"BBQ beer\"), but the basic steps will be the same regardless of what style beer you want to brew (with the exception of lagers, which need to be fermented at a lower temperature). You'll change the grains, hops and hop schedule, and sometimes boil length to create any kind of beer you like. Note: this is my first time brewing this beer, which has been adapted and modified from a recipe in a book.The ingredients that I used for this instructable are as follows:1 lb. German smoked malt (beechwood smoked) 0.75 lbs. German pilsner malt 0.5 lbs German Light Munich malt 0.25 lbs. Caramunich malt 0.15 lbs Carapils malt8.5g Hallertau (German Tradition) hops 7.0g Tettnanger hops1/2 packet of Safeale 05 (ale yeast)I like my BBQ a little spicy, so I also added the following peppers (optional)1 dried ancho pepper (including seeds) 2 dried chili de arbol peppers (including seeds) Step 2: Cleaning and Sanitizing. Before you begin anything, it's important to have clean, sanitized equipment. While this is important at every stage in the brewing process, it's absolutely critical after the boil (once the wort is cooled and yeast is added). Yeast is very sensitive, and any contamination could ruin your beer.I start by cleaning my brewing pot and carboy with a little warm soapy water, rinse both thoroughly. Measure out 1 gallon of water in the carboy (use good clean drinking water - NOT distilled water). I use tap water. Pour into the brewing pot and begin to heat to 160\u00b0F.While your water is heating, measure out 1 tablespoon of no-rinse sanitizer, add to 1 gallon warm water in your carboy (the carboy will need to be sanitized before you pour the wort and yeast into it later). Shake gently until the water turns clear again - at least 2 minutes. Pour the sanitizing solution into a small container. Add in your thermometer, funnel, fine mesh strainer, any measuring spoons that you'll need and anything else that needs to be sanitized before using. Don't worry too much if you don't add everything right off the bat, as you can always add them later, just be sure to leave in the sanitizing solution for at least 2 minutes prior to using. Step 3: The Mash. Once your water has reached 160\u00b0F, it's time to start the mash. This is where we add all of the milled grains to the hot water and let them steep, like a tea, for 1 hour.Since I use a grain bag, I put my sanitized grain bag in the pot, add my milled grains, stir (with a sanitized spoon), and take an initial temperature reading. The temperature should have dropped to somewhere between 144\u00b0F and 152\u00b0F. Cover (leave a crack open if it temperature is toward the high end of the target range) and set a timer for 60 minutes.Every 10 minutes, stir and check the temperature. It should stay within the 144-152\u00b0F range. If it drops below 144\u00b0F, set the heat to low for a few minutes and keep checking the temperature to get it back to the target range.At this point, it's advisable to go ahead and measure out your hops into clean, sanitized bowls. If you bought a kit with pre-measured hops, you can either weight them out or just eyeball it. Otherwise a small kitchen scale comes in handy here.Divide the Tettnanger hops in half, and the Hallertau into thirds.If you're adding the chilies for the spicy BBQ option, you can also cut and divide them out now. Step 4: The Sparge. At the end of 60 minutes, return the pot to high heat and raise the temperature to 170\u00b0F, stirring constantly. While the mash is heating to 170\u00b0, start a second pot of water heating to 170\u00b0F as well (this should be about 2 quarts of water, but my secondary pot is smaller, so I heat about 1 quart of water, and do this twice). When the grains in your brewing pot are at 170\u00b0F, lift the bag from the wort (the 'tea' that was created by soaking the grains in hot water), and set it inside a strainer or colander that will fit on top of your brew pot. Let the liquid drain back into your pot. When your second pot of water is at 170\u00b0F, pour it slowly through the bag of grains so that it also drains into your primary pot. This is called sparging. The reason we do this is to extract as much of the fermentable sugars as we can. Repeat with a second pot, if needed, until you've collected about 1.25 gallons of wort. If you have a second pot large enough to hold 1.5-2 gallons, it's preferable to recirculate all of your collected wort through the grain bag. Step 5: The Boil. Once you've collected 5 quarts of wort, bring it to a boil. Keep boiling until you hit the hot break (the wort will foam) - reduce the heat to keep it from boiling over. All you want is a light boil - too hot and you'll lose volume and fermentable sugars.Start a timer for 60 minutes. Add 1/2 of your Tettnanger hops (either directly to the wort or in a hop bag).At 30 minutes into the boil, add the remaining Tettnanger hops (and 1/2 dried ancho, if using)At 45 minutes into the boil, add 1/3 of the Hallertau hopsAt 50 minutes into the boil, add remaining ancho and chili de arbol, if using. I also add 1 tsp of yeast nutrient and just a pinch of \"Super moss\"At 55 minutes, add 1/3 Hallertau hopsAt this point, prepare your ice bath. I just use my kitchen sink (smallest side). Add 3-5 inches cold tap water, 1-3 tablespoons of salt mix until all salt is dissolved. I don't add the ice until after I've transferred the pot. Salty ice water is the fastest way of cooling the wort quickly. Faster cooling contributes to better clarity.At 60 minutes, turn off the heat, add remaining Hallertau hops.Transfer pot to sink with salt water. Cover (to prevent ice from being accidentally dropped into the wort), add ice and water until the pot is mostly covered. Remove lid and allow the wort to cool to about 70\u00b0F, about 30 minutes. Step 6: Fermemtation. Once cooled to 70\u00b0F, place strainer over funnel and pour your beer into the glass carboy. Yeast needs oxygen and the strainer helps aerate the wort as well as catch any sediment from going into the fermenter.Add water to bring the total amount of beer to the one gallon mark, if needed.Add your yeast (1/2 a packet designed for a 5-gallon batch, or the full packet if using a one gallon kit), and shake vigorously for at least 2 minutes.Insert sanitized tubing into sanitized stopper and affix to the carboy. You've just made a blow-off tube. This will allow carbon dioxide to escape while the yeast are busy turning your wort into delicious beer. Put the free end of the tubing into a glass of sanitizing solution and set aside in a cool, dark place (ale yeast likes to ferment between 68\u00b0F and 72\u00b0F, so normal room temperature or slightly cooler - but always in a dark place - sunlight is beer's enemy).I put mine under the sink in our laundry/utility room.After 3 days, once bubbling has subsided, remove the blow-off tube and replace with sanitized airlock. Leave the beer fermenting for another 11 days or so before bottling. Step 7: [Bonus] Bottling. Technically, after Step 5 is completed you have beer, but it will be uncarbonated. Since flat beer is not ideal, we'll go ahead and bottle the beer.You will need a few additional pieces of equipment for this step: an auto-siphon, bottle filler, empty bottles, bottle caps, and a bottle capper (or just swing-top bottles).Note on bottles: if you're re-using commercial bottles, it's important to make sure that they're clean and sanitized and not twist-off bottles. For swing tops, your choice is limited to Grolsch or a few other imports. I personally prefer brown bottles for aesthetics, so I have not used Grolsch myself. Regardless of what kind of bottle, immediately after drinking or pouring into a glass, rinse the bottle with warm (optionally soapy) water and set aside. It should be clean enough at this point to sanitize later.Note on bottle labels: if you plan to remove the labels and add your own, or just write on the bottles with a chalk pen, be aware that not all labels are the same. Some are MUCH more difficult to remove, and not worth the effort. There are many breweries whose labels come off easily just by soaking in hot soapy water. A few of my favorites are Dogfish Head, Sierra Nevada, Boulevard, and several others. Keep in mind that if you're having to scrub in order to get glue off the bottles, it's just not worth the effort. I also recommend a strong cleaner for soaking bottles, such as Star San or Ultimate Brewery Cleanser.Sanitize all of your equipment, including the bottles and caps (using the same no-rinse sanitizer as on brew day). You'll also need your large stock pot, so sanitize that as well. I start my mixing my sanitizing solution in a spare carboy, then pour it into the stock pot. I sanitize a couple of short neck bottles in the stock pot, then pour the solution into my square bin where I add the auto siphon, bottle filler, etc.You'll also need a 1/2 cup and 1 tablespoon measuring cups sanitized. Add 1/2 cup water and 3 tablespoons of \"priming sugar\" to the stock pot. The priming sugar can be honey, maple syrup (the real stuff), agave syrup or a table sugar solution. I personally prefer agave nectar due to its lower viscosity. The priming sugar does not affect the flavor of the beer; it's just used to carbonate it. Adding sugar before capping reactivates the yeast, so they will again poop out (a tiny bit more) alcohol and CO2 -- it's the CO2 we want now, to carbonate our beer.Insert the auto-siphon into the wort and the other end of the tubing into the stock pot with water and sugar mixture, leaving out as much of the sediment (trub) as possible. Once you've transferred the beer into the sugar mixture, attach the bottle filler attachment and siphon the beer into your 10 bottles. Close the swing tops or cap the bottles with your capper and set aside for another 2 weeks. After 2 weeks (or longer, depending on the style of beer), give one a try, being sure to refrigerate for at least 24 hours before opening. If the beer is not fully carbonated, give it another week or so, otherwise enjoy.", ["beer-one-gallon-all-grain_0", "beer-one-gallon-all-grain_1", "beer-one-gallon-all-grain_2", "beer-one-gallon-all-grain_3", "beer-one-gallon-all-grain_4", "beer-one-gallon-all-grain_5", "beer-one-gallon-all-grain_6", "beer-one-gallon-all-grain_7"]] [40597, "Introduction: {Gluten Free} Mini Blueberry Party Pie!. Everything is more fun *mini*! Check out my Gluten Free party pies to celebrate Pi Day!\u00a0\n**Would these not be the CUTEST at a tea party for your little miss?! Mini-themed birthday party? mmm...yes please?! Step 1: Ingredients. HERE is the recipe I used for Gluten Free Sugar Cookie Dough. You could certainly sub your favorite sugar cookie recipe, or you could even buy the premade stuff :)\u00a0 Step 2: Prepare Crusts. Step 3: Fill and Top. Step 4: DEVOUR and ENJOY!. ", ["gluten-free-mini-blueberry-party-pie_0", "gluten-free-mini-blueberry-party-pie_1", "gluten-free-mini-blueberry-party-pie_2", "gluten-free-mini-blueberry-party-pie_3", "gluten-free-mini-blueberry-party-pie_4"]] [40598, "Introduction: RECIPE | VEGETABLE DUMPLINGS. Golden crispy dumplings are one of my favourite foods of all times. These vegetable dumplings are filled with mushrooms and a variety of other vegetables. In this recipe, I use non-GMO sesame and avocado oil by Chosen Foods. Avocado Oil can withstand high-heat cooking and it's fairly scentless so it's perfect for frying. Since these are meatless dumplings, the cook time is quick and the filling is already precooked. That's the wonderful thing about plant-based dishes, the cook time and grocery bills are reduced by a significant amount. There's also less concern about cooking a meal through to kill bacteria, like E Coli or Salmonella found in raw meat. As my husband and I move more towards a meatless diet, we are really loving the advantages of it and we don't feel like we are missing out. Our energy levels are higher, we experience less digestive issues and the best part is I don't have to exercise as hard to work off the calories saving me time! If you guys ever have a chance to watch this educational documentary called Food Choices (available on Netflix), I highly recommend it. It discusses whether humans really need to be eating animal based products and how it affects our health in a harmful way. Experts with PhD backgrounds provide their scientific explanations and proof from previous studies, especially if you're a skeptic. When I was younger, I thought we need to eat meat, consume dairy and eggs to receive protein but as I do my own research from a variety of educational sources, I'm learning that what we have been told is actually causing us to become ill. One example are the Got Milk ads we used to see on TV heavily promoted by celebrities with the infamous milk moustache. The documentary discusses how mother cows produce milk to feed their calves to grow at a faster speed so they can outrun their predators in the wild. Calves are later weaned off that milk because they no longer need similar to humans. So is milk essential to our diet especially when we can receive the same nutrients from other plant based foods? Cow milk is filled with a high amount of growth hormones and many other elements linked to many illnesses such as Prostate Cancer, Ovarian Cancer, Type 1 Diabetes and more. If you'd like a detailed article on that please click here. So why are humans encouraged to drink at least 3-4 glasses a milk per day? In short, the Got Milk ads and the suggested amount of dairy servings in the Food Guide are funded by the government in efforts to help dairy producers sell milk and stay in business. By selling more milk this makes politicians rich. If you'd like to understand this better, click here for a great video summarizing how the government helps the dairy industry sell milk in the US. With this said, I strongly encourage you to do your own research about the foods you eat, why you eat them and how it affects your body. Don't simply rely on what you're being told to do because there is possibility it could be incorrect. Step 1: INGREDIENTS. YIELDS ABOUT 45 PIECES | PREP TIME 1 HOUR | COOK TIME 5-6 MINUTES1.5 cups of shiitake mushroom diced (stems removed)1/2 cup of white cabbage shredded 1 cup of white onion finely chopped 1 cup of carrot shredded 1 cup of Chinese chives (or garlic chives) finely chopped. Tip: freeze the remainder for later usage 1 package or about 45 dumpling wrappers 4 tbsp of light sodium soy sauce 1 tsp of sesame oil 1 tbsp of rice wine 1 tsp of black pepper 1 tsp of salt 1 tsp of cane sugar 1 tsp of corn starch 1/8 tsp of ginger powder Avocado Oil for cooking vegetables and frying dumplings Step 2: \u200bINSTRUCTIONS. In a large skillet heat 1 tbsp of avocado oil on medium heat. Fry onions until translucent, about 2 minutes. Add remaining vegetables and fry for 2-3 minutes. Then add in soy sauce, sesame oil, rice wine and combine well. Season with ginger powder, pepper, salt, cane sugar and mix well. Lastly add the corn starch and combine, this will thicken your mixture. Fry for another 2 minutes. Remove off stove and let it cool. Time to Wrap Required: 1/2 tbsp measuring spoon and bowl of waterFill dumpling wrappers with 1/2 tbsp of vegetable filling. Lightly dab water on the edges of the wrapper. Seal the dumpling with your fingers. Time to Cook DumplingsOn a large skillet set on medium - high heat, add 1-2 tbsp of avocado oil. Lower the heat to medium. Add your dumplings, do not overcrowd the pan. Fry on each side for 1 minute or until golden brown. Serve with red vinegar or sauce of your choice. Tip: Freeze dumplings in a Tupperware container. Give each dumpling space to allow it to freeze without sticking to one another.", ["recipe-vegetable-dumplings_0", "recipe-vegetable-dumplings_1", "recipe-vegetable-dumplings_2"]] [40599, "Introduction: Vegan Samoas!. Inspired by the many recipes online, I've decided that I need to create my own vegan version of the Samoa cookie popularized by the Girl Scouts of America (I sold and ate a lot of these growing up...). There are plenty of homemade versions online, but these are the best (trust me :) Recently, I made 3 dozen of these for my coworkers (none of whom are vegan BTW...) \u00a0and every last cookie on the plate had been inhaled in less than 3 seconds... \u00a0Hopefully you will agree that these are amazing \u00a0:)\u00a0 Step 1: INGREDIENTS. For The cookie:\u00a0\n2 cups unsweetened coconut - shredded, grated, chips, or flakes\n1/3 c coconut oil\n3/4 c firmly packed brown sugar or muscovado sugar\n1/3 c nondairy milk\u00a0\n1 TBSP ground flax seeds\n1-1/2 tsp pure vanilla extract\n1 c unbleached flour\n1/4 tsp baking soda\n1/2 tsp salt\nFor the vegan caramel:\n4 TBSP lightly packed brown sugar or muscovado sugar\u00a0\n1/4 tsp real vanilla extract\u00a0\n2-1/2 TBSP coconut milk*\u00a0\npinch of sea salt\nFor Decorating:\n1 c vegan semisweet chocolate chips\n2 TBSP coconut oil Step 2: . * The coconut milk needs to be the full-fat variety that comes in a can.\u00a0 \"Lite\" versions will not work.\u00a0 What you will need to do is refrigerate a can of full-fat coconut milk somewhere in the back of your refrigerator overnight, middle shelf is good - not too cold or too warm there.\u00a0 DO NOT FREEZE. Using a church key (those triangular hand-operated can openers), carefully poke 2 holes in the bottom of the coconut milk can and drain off the coconut water into a bowl or other container. \u00a0You can use this for something else later.\nOpen the top using a regular can opener and you will find a layer of thick cream. \u00a0Scoop it out and place in a bowl and set aside until ready to use.\nYou may also use something called Coconut Cream (also comes in a can); some regular grocery stores sell it and you can find it in the ethnic section, but you can always find it at well-stocked Asian markets. Step 3: . Preheat oven to 350\u00baF. Make sure to line baking sheets with parchment paper, otherwise your cookies will be very difficult to eat, because they will have permanently become part of the pan if you skip this step... Step 4: . On medium high heat, lightly toast coconut in a heavy dry skillet. Stir gently to make sure every chip gets toasted. I used a cast iron skillet and it got too hot too fast, so I turned off the heat completely and it was still hot after several minutes. \u00a0I put my coconut chips in there and they were nice and golden brown in under 2 minutes. \u00a0Definitely keep an eye on the coconut while toasting because it can go from beautiful light brown to a black smoking mess VERY fast... Step 5: . Coconut oil is usually solid at room temperature, so you may need to warm it up a bit first in a saucepan or in the microwave (if you have one, which I do not) Step 6: FOR THE COOKIES. In a large mixing bowl, combine the coconut oil, brown sugar/muscovado sugar, nondairy milk, ground flax seeds, and vanilla until well incorporated. This can be done in a stand mixer, with a hand mixer, in a food processor, or simply by hand with a big spoon or fork.\u00a0 Process until smooth. Step 7: . Sift together flour, baking soda and salt.\u00a0\nAdd this to the other ingredients to form a batter (rather than a dough...)\nAdd toasted coconut and gently fold in. Step 8: . Scoop a small amont \u00a0of dough \u00a0out of the bowl using a spoon and place about 2 inches apart on the cookie sheets. They don't spread much, so you will need to flatten each cookie a bit. \u00a0You will also want to make a small well in the center (very shallow) so that when it comes time to add the caramel, it will stay put... Step 9: . Bake for 8-10 minutes, or until the edges of the cookies are golden brown. These cookies will be crispy on the outside and chewy on the inside.\nSet aside to cool (you can leave them on the baking pan). Step 10: FOR THE VEGAN CARAMEL. In a sauce pan, add sugar, vanilla, salt and coconut cream and heat on medium high. \u00a0Stir ingredients until well incorporated. Allow caramel to come to a low boil; Continue to stir \u00a0for about 45 seconds more once it starts to bubble. Reduce heat to low. Stir for another minute or so. Turn the heat off and pour mixture into a small dish. Allow to chill for about 30 minutes or until it begins to solidify slightly. \u00a0NOTE: This will not fully solidify-it is meant to be more of a really thick sauce... Step 11: Decorating. While the caramel sauce is setting up, proceed to melt your chocolate chips with a bit of coconut oil. \u00a0The coconut oil will help make the chocolate chips melt evenly and make for a thin drizzling chocolate.\nMake sure to heat the chocolate on low heat; if it is too high, it will burn and separate and then clump up, resulting in ruining otherwise perfectly good chocolate chips.\nOnce the caramel is done and the chocolate is melted, you can go ahead and drizzle a small amount of each on every cookie. \u00a0(NOTE: You will want to place the cookies in a single layer on a tray or other dish hat will fit in the refrigerator, because at this point you will want to put the finished cookies into the refrigerator so the chocolate will set up. Once it has set up, the cookies can then be stored at room temperature if desired.)\nENJOY :)", ["vegan-samoas_0", "vegan-samoas_1", "vegan-samoas_2", "vegan-samoas_3", "vegan-samoas_4", "vegan-samoas_5", "vegan-samoas_6", "vegan-samoas_7", "vegan-samoas_8", "vegan-samoas_9", "vegan-samoas_10", "vegan-samoas_11"]] [40600, "Introduction: Cookie Butter. I first discovered cookie butter last year at my local grocer Trader Joe's. Being a cookie lover, I was more than excited to grab a jar and get home as quickly as I could to try it. To my disappointment, it tasted like eating a gingerbread cookie. Not that I don't love gingerbread cookies! It just wasn't what I expected a \"Cookie Butter\" to taste like. The first cookie butter originated in Belgium and is made with the traditional & popular \"Speculoos\" aka Speculaas cookie. It's ingredients include cinnamon, clove, ginger, nutmeg, pepper, etc. Hence, the gingerbread flavor.\u00a0 Anywhoo, I wanted to create a \"Cookie Butter\" that didn't taste like \" Cookie Butter\". \u00a0Does that make sense? So, I created this! The most delicious, rich and creamy homemade awesome goodness, that doesn't taste like a gingerbread cookie. \u00a0Eat it with a spoon, put in on ice cream, eat it with fruit. There's no wrong way to eat cookie butter! Be creative! \u00a0 Cookie Butter has somewhat of a cult following and \u00a0at some point there was a shortage. Imagine that! A \"cookie butter\" shortage. Well, now you can make your own! Mix and match different nuts and chocolate chips to make different flavors. I opted to leave out the white chocolate chips I was going to originally add. Next time I might add a pinch of salt.\u00a0 Package these in small containers with a little spoon and give them out as Valentine Treats!\u00a0 Recipe inspired by AveryCooksCookie Butter 2 \u00a0(11.5) oz bags Butter Crunch Cashews- candied almonds would work just as well 1 box of Lorna Doone Shortbread Cookies - use 1 pkg form the box. About 15 cookies.\u00a0 1 tsp Vanilla Extract 1/8 tsp saltSpecial Equipment Food Processor Soft spoon Spatula Jar's or ContainersMake the Cookie Butter In the bowl of a food processor, add the butter crunch cashews. Occasionally stop to scrape down the sides. Continue to blend until the mixture forms a big dough ball. This will take a while, so be patient. Keep blending for about 10-15 minutes or until the mixture is soft and creamy. Next, add the cookies. Blend until all the cookies are well combined. Last, add 1 tsp of vanilla extract and a pinch of salt. Give the butter one last pulse. Vilola! Cookie Butter! Store your Cookie Butter in an airtight Jar or container. I would recommend refrigeration, although it may firm up a bit. You can let it sit out at room temp for 30 minutes to allow the consistency to soften up a bit if you wish!\u00a0", ["cookie-butter_0"]] [40601, "Introduction: Make a Better Blue Box Mac and Cheese (Without Any Extra Ingredients). We all know the drill when you open up a blue box of Mac and cheese. Cook the pasta, drain the water, throw in some dairy and the mystery powder in the mess and stir. You'll usually come up with some soupy mess that barely looks like the mac and cheese you find on the box. This guide will show you how to make a better mac and cheese, with only the ingredients inside the box, and the ones on the label. Step 1: Materials and Ingredients. - Mac and cheese box (Kraft, generic, or otherwise)\n- Butter\n- Milk\n- A pot to boil water in\n- A large pan\n- Something to stir with,\u00a0preferably a rubber spatula.\n- Pasta strainer Step 2: Boil the Pasta. Simple enough. Just boil the water, throw in the pasta, and set the timer for 7-10 minutes (Or whatever amount of time your box says) As soon as your set your timer, do the next step immediately. You are going to cook the sauce while the pasta is boiling. Step 3: Making the Sauce. The difference between the traditional method any my method is the way the sauce is prepared.\u00a0\nMelt the butter in a\u00a0separate\u00a0pan over medium-low heat.\u00a0\nI'm using a good chunk less than what the box says, because I'm not Paula Deen, and don't want to give myself a heart attack in my 20s, but feel free to adjust how much butter you use to your liking. The amount of butter doesn't seem to effect the\u00a0consistency\u00a0or taste in my experience. Step 4: Add the Mystery Powder. After all the butter is melted, pour in the orange mystery powder into the pan and spread it around with your spatula.\u00a0 Step 5: Add Milk. Pour a 1/4th cup of milk over the mixture. It looks a bit gross, but it'll get better when you start stirring it. Step 6: Stir. Start stirring the mixture around, ensure that the mixture is smooth and yellow.\nYou're gonna want to stir it like you're gathering it up in one spot, piling up the coagulating bits of sauce into one area.\nIf you're a little confused, use the pictures as reference. Keep mixing until your pasta is boiled. Step 7: Drain the Pasta. Take your pasta strainer and drain the pasta. Step 8: Add Sauce and Stir. Pour in the sauce into the pasta and stir until all the pasta is a bright shade of yellow-orange. Step 9: Serve and Enjoy!. Pour it in a bowl and enjoy your delicious efforts!", ["make-a-better-blue-box-mac-and-cheese-without-any_0", "make-a-better-blue-box-mac-and-cheese-without-any_1", "make-a-better-blue-box-mac-and-cheese-without-any_2", "make-a-better-blue-box-mac-and-cheese-without-any_3", "make-a-better-blue-box-mac-and-cheese-without-any_4", "make-a-better-blue-box-mac-and-cheese-without-any_5", "make-a-better-blue-box-mac-and-cheese-without-any_6", "make-a-better-blue-box-mac-and-cheese-without-any_7", "make-a-better-blue-box-mac-and-cheese-without-any_8", "make-a-better-blue-box-mac-and-cheese-without-any_9"]] [40602, "Introduction: Caipirinha. Favorite crisp refreshing cocktails for family and friends and the featured drink at our wedding, Uma caipirinha maise. Caipirinha's are the favorite cocktails in Brazil. You can make the original lime or a peach caipirinha. They are easy and fun to make. Step 1: Ingredients. Cachaca Peach SchnappsLimes Sugar Muddler IceShaker GlassCut one lime into quarters and place in a glass with sugar. Sweeten to taste with the sugar, if you like tart drinks, less sugar, if you like sweet drinks, more sugar. Muddle the limes and the sugar until the sugar has mixed with the lime juice. Add ice to the top of the glass. Add 2 shots of cachaca and 1 shot of peach schnapps. Pour into shaker and shake until sugar has dissolved. Pour into glass and decorate with a lime wedge. Step 2: Caipirinha. Caiphirinha's can be made with different fruits. You can use raspberries, blackberries, strawberries, peaches. Just muddle the fruit with the sugar and limes. Uma caipirinha mais!", ["caipirinha-1_0", "caipirinha-1_1", "caipirinha-1_2"]] [40603, "Introduction: Red Beans and Rice With Sausage. See the short video which covers all of the steps necessary to make this amazingly simple yet delicious RED BEANS AND RICE! Step 1: Watch the Full Version. This is the full version where I walk you through the steps one by one. Step 2: STEP BY STEP. Add onions to the pan with oil and sweat on medium heat for about 5 minutes (Stirring)Add a little water to the pan then add 1lb of red beansAdd more water until covering red beans by 2 inchesSeason with:SaltRed pepperBlack pepperpaprikaBay leafBring to a simmer, cover and cook for 1 hourAdd smoked sausage and lil smokies, stir then cover. Bring back up to a simmerLet cook for 2-3 more hours or until beans are tenderServer over rice and ENJOY!!", ["red-beans-and-rice-with-sausage_2"]] [40604, "Introduction: Apple Pie Ice Cream. The problem with pie is that it isn\u2019t ice cream. And the problem with ice cream is, of course, that it isn\u2019t pie.\u00a0\nThis apple pie ice cream recipe is an easy solution to these incredibly serious problems. Step 1: Prep Creamy Base. \n Ingredients: \t\t1 cup\u00a0heavy cream\n\t\t2 cup whole milk\n\t\t2 egg yolks, wisked\n\t\t3/4 cup sugar\n\t\t1/8 teaspoon salt\n\t\t1 tsp cinnamon\n\t\t1 tsp\u00a0vanilla extract\nCombine the milk and sugar in a medium saucepan and slowly heat on low until you have a light simmer.\nIn the\u00a0separate\u00a0bowl with your 2 wisked egg yolks, slowly add some of your warmed milk, whisking constantly. When the mixture is fully mixed, slowly add the egg mixture back into the saucepan. Continue to whisk.\nAdd the heavy cream. Cook on low and continue to stir until the custard base reaches reaches 160 degrees, stirring frequently.\nRemove from heat and add in the cinnamon and vanilla. Let cool and then transfer to an air-tight container (or a strong Ziplock bag) and place in the refrigerator to chill.\u00a0\n Step 2: Prep Apples. \n Ingredients: \t\t3\u00a0Fuji apples, peeled and sliced into small bite-sized pieces\n\t\t\u00bc cup light brown sugar\n\t\t1 \u00bd teaspoon lemon juice\n\t\t1 tbsp all-purpose flour\n\t\t1 tsp ground cinnamon\n\t\t1/4 tsp ground nutmeg\n\t\t1/4 tsp ground allspice\n\t\t2 tbsp softened butter\nPreheat oven to 400 degrees.\nGenerously rub a mid-sized casserole dish with butter.\nToss apples bits in lemon juice. In a small bowl, combine the brown sugar, spices, and flour and sprinkle over the apples. Toss the apples in the flour mixture until well combined.\nThrow the whole tasty mix into the buttered dish. Cover with aluminum foil and bake for 30-40 minutes or until the apples are tender and syrupy and your house smells amazing. Allow to cool and then refrigerate until ready to use.\u00a0\n Step 3: Prep Crust. \n Ingredients: \t\t1 refrigerated pie crust\n\t\t1-2 tbsp\u00a0melted butter\n\t\tcinnamon sugar\nPreheat oven to 450 (or whatever other temperature your crust requires).\nRoll out crust on a baking sheet lined with parchment paper. Spread the top with melted butter and sprinkle with cinnamon sugar.\nBake for 8-10 minutes or until the pieces are golden brown, and your kitchen smells even better. Remove from the oven and allow to cool.\u00a0Cut into squares or strips, and feel free to snack on a few.\n Step 4: Ice That Cream!. When everything's had plenty of time to cool (I waited the better part of a day) it's time to make ice cream!\u00a0\nPour your batter into your ice cream maker, and let it run. After about 15-20 minutes, or less if you have a better machine, your ice cream should have a nice frozen texture. Pour out into a mixing bowl (metal's best). Fold in your apples and crust, leaving some for final garnishes if you wish.\nIf your ice cream still isn't quite firm enough to scoop, place your bowl back in the freezer for a couple hours. Step 5: Scream for Ice Cream!. ...or, Pie-ce cream?\u00a0\nDig in, and enjoy! Top with a caramel drizzle if you're feeling particularly decadent.\u00a0\n**In the interest of Pi Day, I have also developed a(n incredibly delicious) recipe for lemon meringue pie ice cream. Check it out!**", ["apple-pie-ice-cream_0", "apple-pie-ice-cream_1", "apple-pie-ice-cream_2", "apple-pie-ice-cream_3", "apple-pie-ice-cream_4", "apple-pie-ice-cream_5"]] [40605, "Introduction: Acorns to Acorn Muffins in 1 Day!. Acorns are everywhere this time of year (Sept/Oct/Nov) and they're FREE so why not use them? Step 1: Sunny Day in September/October Identify and Collect. Find your oak tree before collecting.Research leaf shapes and acorn tannin levels before deciding which to collect.Helpful link: How to identity different Oak trees.Or the Wiki: AcornsI'm using acorns from our Northern Red Oak tree planted by ME 35 years ago. (yes, I'm old)(wink)The squirrels got all my English Walnuts, so I'm taking their Acorns. Step 2: Stuff You'll Need. Bucket/container for the acorns.Hat for protection from the acorns.Good cutters to open acorns.Blender to pulverize acorns.Strainer and clean T shirt to strain acorn masa.Wooden/plastic/whatever utensil to scrape (play with) acorn masa.----------------- Oh, and you'll need standard muffin making equipment: Bowl, measuring cups and spoons, muffin tin or cupcake papers, oven. Step 3: Collect Big Unblemished Acorns. Our Northern Red Oak is dropping a bucket full of acorns each day. (your experience may vary)Pick up an acorn, it should look unblemished, evenly colored and have some weight.If it has a small hole toss it, it's been eaten from the inside.Also avoid the chomped ones. (deer,squirrels,lawn mowers)Collect more than you think you'll need because at least 1/4 may have bad spots you can't see from the outside shell. Step 4: Remove the Shell. Youtube video: Opening Acorns with cutters.Most people recommend waiting until the nuts are dry and smashing the shell then separating the broken shells from the nutmeat.I can't wait that long, I have to see what's inside as soon as they drop to the ground. (I know, I have a problem)(wink) Step 5: Pulverize. Fill your blender 1/2 halfway with your shelled acorns and the rest water.My blender holds 6 cups so I put 3 cups acorns in and filled the rest with water up to the 6 cup line.Start blending on slow then every couple of seconds go up a speed until you're liquifying.Continue liquifying for at least 3 minutes. Step 6: Rinse Your Masa. Set you colander in the sink or wash tub and place the T shirt material in it.Pour your masa into the middle of the colander.Gently move the masa around and scrape down the sides to let the water drain.Do this every 5-10 minutes.When the level is half gone add more water and move the masa again, scraping the sides as before.Continue for at least 5 or 6 additions of more water.Taste a small amount. Chew with your front teeth for 10-15 seconds.It should be the texture of sand with no or very slight bitter taste. (You're allowed to spit it out.) Step 7: Squish Out the Water and Fluff. Scrape down the sides of the T shirt.Gather the corners and twist until you can't twist no more.Your masa is pretty well stuck together in large clumps.Dump it all into a large bowl and whisk vigorously to separate into small clumps. Step 8: Food Saving. If you have a food saver you can portion out your masa to use in recipes and store in the freezer.I save mine in 1 cup portions. Step 9: Muffin Recipe. Acorn Masa Muffins Recipe - Yield: 10-12 muffins------Mix together in a bowl:2 Tablespoon Melted Butter3 Tablespoon Honey2 Tablespoon Sugar1 Egg------Stir in:1/2 Cup of Milk1 Cup Acorn Masa------Mix dry ingredients:1 Cup Whole Wheat Flour1 teaspoon Baking Powder1/2 teaspoon Baking Soda1/2 teaspoon Salt 1/2 teaspoon Apple Pie Spice------Stir dry ingredients into the wet until moistened.The batter will be slightly lumpy.Pour into greased muffin tin or cupcake papers.Bake at 350 degrees for 15-20 mins. Step 10: Acorn Flour. To make flour out of the meal, first spread it in a thin layer on a cookie sheet, breaking up the big lumps.Dry in very low oven or on counter,When completely dry grind in spice/coffee grinder until desired consistency.Sift ground masa with sieve to obtain flour.Flour is not necessary for yeast bread, masa can be easily used.Remember, acorn masa or flour has NO gluten and will not rise.", ["acorns-to-acorn-muffins-in-1-day_0", "acorns-to-acorn-muffins-in-1-day_1", "acorns-to-acorn-muffins-in-1-day_2", "acorns-to-acorn-muffins-in-1-day_3", "acorns-to-acorn-muffins-in-1-day_4", "acorns-to-acorn-muffins-in-1-day_5", "acorns-to-acorn-muffins-in-1-day_6", "acorns-to-acorn-muffins-in-1-day_7", "acorns-to-acorn-muffins-in-1-day_8", "acorns-to-acorn-muffins-in-1-day_9", "acorns-to-acorn-muffins-in-1-day_10"]] [40606, "Introduction: Chewbacca Gingerbread Cookies. With the new Star Wars movies premiering around the holidays, Chewbacca gingerbread cookies are the perfect snack to sneak into the theater! Step 1: Make the Dough . Ingredients (makes 24 cookies)-3 cups flour -1 1/4 teaspoon baking powder -3/4 teaspoon baking soda -1/4 teaspoon salt -1 tablespoon ground ginger -2 teaspoons ground cinnamon -1/4 teaspoon ground cloves -1/4 teaspoon ground nutmeg -6 tablespoons unsalted butter -3/4 cup brown sugar -1 egg -1/2 cup molasses -2 teaspoon vanilla Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. In a separate bowl, beat butter, brown sugar, and egg on medium speed until blended. Mix in the molasses and vanilla until blended. Gradually mix in the dry ingredients until blended. Divide dough in half and wrap with plastic or wax paper. Refrigerate for two hours (and can be kept in the fridge for up to 4 days). Step 2: Prepare the Dough and Bake the Cookies. Preheat oven to 375 F. Line baking sheets with parchment paper. Roll dough out on a lightly floured surface. Cut out cookies with gingerbread man cookie cutter. Place cookies one inch apart on sheet. Using a fork, gently press into the cookies to create a fur effect. If the dough gets too soft, pop the sheet in the freezer to firm it up. When finished arranging the cookies, place the cookie sheet in the freezer for 10 minutes before baking to help hold the shape. Bake cookies for about 8 minutes. Remove and cool. Step 3: Decorate the Cookies. Ingredients -vanilla frosting (about 1 T) -black frosting (about 1/4 cup) -sprinkles Once the cookies have cooled, take black frosting and make a sash either by piping or using a knife (Chewie's sash is actually from the right side, so if you're going for authenticity, don't forget like I did!). Then place the sprinkles in the frosting. Alternatively you can use some of the vanilla frosting to pipe the exterior shell pieces. Using either a piping bag or plastic bag with the corner snipped off, pipe two eyes and a nose using black frosting. Use the same technique with the vanilla frosting to pipe the mouth.", ["chewbacca-gingerbread-cookies_0", "chewbacca-gingerbread-cookies_1", "chewbacca-gingerbread-cookies_2", "chewbacca-gingerbread-cookies_3"]] [40607, "Introduction: How to Make Bread Bowls. In this instructable, I will show you how to make something that will raise your soup up a notch- the bread bowl. Step 1: Ingredients. For this recipe you will need 6 c all-purpose flour2 egg whites2 tbsp sugar2 tbsp water2 1/2 tsp salt4 tbsp olive oil & 1 tbsp olive oil2 packets instant yeast2 1/2 c warm water (not too hot!) Step 2: . Using the mixing bowl for the electric mixer, combine the water with the yeast and sugar and leave alone for 10 minutes. Step 3: Get Another Bowl... In a separate bowl combine the flour and salt. Step 4: Bringing It All Together. Add the flour mixture a little at a time to the yeast mixture. Step 5: Mix Looking Good? Good.. After everything is combined, add the 4 tbsp of olive oil and mix thoroughly. Mix the dough until it pulls together. Step 6: Still Have That Flour Bowl? Good.. Coat a bowl with 1 tbsp of olive oil. Toss the dough around the bowl to coat it with the oil. Step 7: Cover It Up!. Cover the dough and place in a warm area to let proof for one hour. Step 8: Stress Relief!. Uncover the dough and give it a punch. Step 9: Work It!. Flour your working surface and remove the dough from the bowl and kneed for a few minutes. Step 10: Cut!. Cut the dough into 6 equal parts. Step 11: All That Time Playing With Play-doh Paid Off.. Push your thumb in the bottom of the dough pulling the edges up and over and bringing the edges together and pinching them to form a ball. This will keep the top of your dough bowl looking pretty. Step 12: Line Up!. Place the dough folded side down on a baking sheet lined with parchment paper. Step 13: Proof X 2. Cover the dough again and proof for 30 minutes. Step 14: You Just Need a Very Small Bowl for This.. Mix the eggs with 2 tbsp water to create an egg wash. Step 15: Don't Miss a Spot.. Brush the egg wash on the dough balls. Step 16: Bake!. Bake in an oven that's been preheated to 400\u00b0 for 25 minutes. Step 17: Be Careful Straight Out of the Oven It's Hot!. Cut the tops of the bowls off and remove some of the dough from the inside, making a hollow bowl. Step 18: (add Soup). Enjoy! If you make this, let me know what you think!", ["how-to-make-bread-bowls_1", "how-to-make-bread-bowls_2", "how-to-make-bread-bowls_3", "how-to-make-bread-bowls_4", "how-to-make-bread-bowls_5", "how-to-make-bread-bowls_6", "how-to-make-bread-bowls_7", "how-to-make-bread-bowls_8", "how-to-make-bread-bowls_9", "how-to-make-bread-bowls_10", "how-to-make-bread-bowls_11", "how-to-make-bread-bowls_12", "how-to-make-bread-bowls_13", "how-to-make-bread-bowls_14", "how-to-make-bread-bowls_15", "how-to-make-bread-bowls_16", "how-to-make-bread-bowls_17", "how-to-make-bread-bowls_18"]] [40608, "Introduction: Making a Food Grade Silicone Mold for a Chocolate Skull. I love to make creepy food, but there are times when what I want to make requires me to do some pre-baking prep work...like making a 1:1 scale food grade silicone skull mold so I can add a chocolate skull to a cake I'm planning. But where does one buy a 1:1 silicone food grade mold? Apparently the answer is nowhere..at least nowhere I can afford...so it was up to me to make my own... Step 1: Gather Your 'ingredients.'. For this project you will need:NOW:*Smooth-Sil 940 (available online at Reynold's Advanced Materials and occasionally on Amazon.com). I used the 2lb intro kit and had just enough to do the job I wanted. 1 plastic skull Ziploc (or similar) plastic tub the size of the skull you are molding. Rubber spatula for stirring (trust me, do not skimp and get crappy wooden chopsticks or plastic spoons, this crap is THICK and those will break and you will make a huge mess and regret your poor decision making skills. I know, I have been there.) Latex glovesFOR LATER:1 bag of off white candy melt (Again, Amazon.com or just about any craft or fabric store) 1 can cooking spray (I like original)*A QUICK WORD ABOUT SILICONE AND FOODI did a lot of research before I started this project because the last thing I want to do is make something that will end up hurting or killing me (major downer.) MANY SILICONES ARE HIGHLY TOXIC AND SHOULD NOT BE USED FOR FOOD PURPOSES. The Reynold's Smooth-Sil 940 is specifically manufactured to be food safe. ALWAYS CHECK YOUR PRODUCT'S MSDS BEFORE USING FOR FOOD. Step 2: Filling In.... BEFORE WE GET STARTED ACTUALLY MOLDING THE SKULL, WE HAVE TO CHECK FOR HOLES.The last thing you want to do after doing all this hard work is find out that you can't remove your skull from your mold because you've forgotten to fill in any spots where there are either holes into the interior of the skull, or in the case of the connection between the jaw and the rest of the skull (the 'temporo-mandibular joint' for you scientists out there.) a plastic \"arch\" that results in an open loop.Many plastic skulls have a gap where the jaw bone meets which, if left unfilled before you mold your skull, will fill with silicone and \"lock\" your skull into your mold as it cures.To fix this, and any other holes you have in your molding skull, I like to use hot glue or Sculpy clay. Step 3: This Stuff Sucks...but Stick With It.... Now that our holes are filled, it's time to mix our silicone and get molding!I\u2019m using Smooth-Sil 940 from Smooth-On which is available from one of my favorite places, Reynold\u2019s Advanced Materials. Let me be the first to tell you\u2026this goop sucks to work with if you're new to the whole silicone thing. It\u2019s thicker than snot and doesn\u2019t pour easily at all. You have to mix it by volume at a 100:10 ratio which means I also had to buy a scale. I picked up a cheap kitchen scale from Target for $19.00 and it worked like a dream.Put on your gloves...safety first, right?!?Next put your mixing tub on your scale and zero it out.Now scoop out a glop of the white compound and drop it in your mixing tub. It's like slightly runny peanut butter and does NOT POUR WELL. Use your spatula. Once you have the amount you want weighed out, you'll want to divide that weight by 10. I first started out by scooping about 50 grams into my tub. Then, I divided that by 10 and came up with 5. (Yeah, I'm a math genius!) That will be the amount of catalyst (pink stuff) you want to add.Once you add in your catalyst, it's time to mix. The goop will not want to mix at first and it'll take a bit of muscle, but if you stick with it and keep mixing, you'll end up with a smooth pink liquid with the consistency of slightly thick honey.The Reynold's Advanced Material team say it\u2019s a good idea to have a vacuum de-gasser to help remove any bubbles from your silicone mix (they happen as you mix it...you can't help it), but because I\u2019m doing this in my kitchen and don't have access to a de-gasser, that meant I spent 45 minutes tapping the sides of the mold after the goop was poured in the hopes that I got at least the major bubbles. Step 4: Time to Get Messy!. Once your silicone is good and mixed, it's time to get molding.I started by first dipping my skull into the tub and making sure I got plenty of pink silicone gooped into the eye holes and nasal cavity. You want to try to avoid trapping air in there and the easiest way is by filling them up first with silicone. Once the eyes and nose were full, I quickly tipped it back into the molding tray, trying to avoid pouring out too much in the process. I wanted a good full face mold so I made sure the silicone came up to about half way on my skull.I found that my skull, because it's hollow, had a tendency to want to float in the silicone. To combat that, I used a Gatorade bottle to help keep it submerged. (Sharp eyed observers will notice I am the proud owner of a copy of Christine McConnell\u2019s deliciously imaginative book \u201cDeceptive Desserts.\u201d If you haven\u2019t checked it out yet, you should. She\u2019s an inspiration and certainly been motivation for me to put my own dark recipes online!)Now comes the hardest part...Waiting. Step 5: 22 Hours Later.... Technically you\u2019re supposed to wait a full 24 hours beforereleasing your mold, but I\u2019m impatient. Honestly, it\u2019s a miracle I made it to 22 hours. Unfortunately in the process of making my mold, I had to sacrifice the Tupperware bin I used to contain all the silicone which is why there are scissors and a pile of chopped up plastic in the photo.But enough about that\u2026how did the mold turn out!??! Step 6: Tadaaa! . The skull popped out beautifully and I was left with a perfect copy in reverse! There were a few thin spots I did go back over and fill in with a quick touch up of silicone to ensure no leaks, but for the most part, I\u2019d say this was a full success!So now what to do with it??? Let\u2019s test it out! Step 7: Melty Melty Moldy Fun. Once I had removed my skull from the mold, it was time for a quick bath in soapy water to ensure my mold was free of any residue that might have been on the skull prior to molding.Now that it was all clean and dry, it was time to test it out!I picked up a bag of off white Wilton\u2019s Candy Melts from Michael\u2019s for about $2.00 (I had a coupon for 40% off. Free on the app. Get the app\u2026it\u2019s so worth it!).Put your candy melts into a microwave safe bowl and zap them for about 15-30 seconds at a time, stopping to stir them between each zap until they're fully melted and smooth. Don't over zap!Spray a quick shot of your cooking spray into your clean and dry mold, making sure to get all the nooks and crannies.Pour your melted candy melts into your skull and and slosh them around by tilting the mold until the entire interior is fairly evenly coated. As the candy melts cool, you can use a clean spatula (NOT YOUR SILICONE MIXING SPATULA..KISS THAT ONE GOODBYE FOR FOOD PURPOSES) to help push the candy into areas where it might not be going easily.Once you are satisfied with the candy coating, tuck the mold into the freezer and wait about 10 minutes.Once the candy again solidifies, it should easily popped out of the mold\u2026leaving you with a perfect 1:1 scale fully edible candy melt white chocolate skull!I used a table knife to clean up a few edges and trim down a bit of the over-pour, but the result was exactly what I was hoping for! I mean, seriously\u2026look at this thing! It\u2019s perfect!!! And on top of that, I can make as many copies of this as I\u2019d like!Now the question remains\u2026perfect for what!?! You\u2019ll just have to stay tuned for that answer! Until then\u2026Bone Appetite!I have even more disgustingly delicious recipes available online both through Instructables.com as well as my blog , The Necro Nom-nom-nomicon. Enjoy and have a deliciously disgusting Halloween!!", ["making-a-food-grade-silicone-mold-for-a-chocolate-_0", "making-a-food-grade-silicone-mold-for-a-chocolate-_1", "making-a-food-grade-silicone-mold-for-a-chocolate-_2", "making-a-food-grade-silicone-mold-for-a-chocolate-_3", "making-a-food-grade-silicone-mold-for-a-chocolate-_4", "making-a-food-grade-silicone-mold-for-a-chocolate-_5", "making-a-food-grade-silicone-mold-for-a-chocolate-_6", "making-a-food-grade-silicone-mold-for-a-chocolate-_7"]] [40609, "Introduction: How to Make a Quick Pizza. First get all of your basic ingredients together you will need a premade pizza crust, tomato sauce, shredded mozzarella cheese, olive oil and whatever other toppings you might like such as pepperoni. Step 1: . Use a brush to apply the olive oil to the crust Step 2: . Pour the desired amount of sauce you want on your pizza and sprinkle the mozzarella cheese over the top Step 3: . Preheat the oven to 425\u00b0F Step 4: . After the oven has preheated put the pizza in for about 7 and half minutes. When its done pull it out and enjoy a quick easy pizza.", ["how-to-make-a-quick-pizza_0", "how-to-make-a-quick-pizza_1", "how-to-make-a-quick-pizza_2", "how-to-make-a-quick-pizza_3", "how-to-make-a-quick-pizza_4"]] [40610, "Introduction: Parrot Chop. This is a step-by-step process to make chop, a concoction of ingredients for birds. It is a recent addition to my birds\u2019 wonderful diet and I have been attempting to spread the wealth of information to my customers at work, usually through verbal communication. A lot of them get confused, asking \u201cwell how?\u201d which is followed by a drawn out discussion about the preparation of vegetables and grain for the mix. I drew most of my inspiration for making chop from a very active bird group on Facebook in which members post their daily creations. What I noticed throughout the group was that members that posted pictures of their concoctions had greater responses than those who just wrote up what they had made for their birds. I believe that creating visual aid can help people to garner the ideas I am trying to have them apply in their own birds\u2019 life for their health. Step 1: Gather Ingredients. Fresh vegetables, fruit, grains, beans, lentils, spices, chia seeds, flax seeds, and anything that may be non-toxic to birds. Thoroughly wash any produce and pick through beans and grains for stones. For this chop, we are using: adzuki beans, orca beans, amaranth, kamut, lentils, quiona, brown rice couscous, black sweet rice, chia seed, flax seed, spinach, fennel, swiss chard, summer squash, snap peas, mango, pink pomello, strawberries, banana, apricots, apple, dried coconut, pecan pieces, almond slices and rolled oats. Step 2: Soak Beans and Grains. Beans and grains must be soaked for 6-8 hours before cooking. Not only does it cut down on the cooking time, but it is essential in the digestibility for birds. Cover the beans and grains in water, about an inch above the dry ingredients. You may need to stir the amaranth in order to make sure all the seeds get covered. Step 3: Chop Fruits and Vegetables. Using the fruits and vegetables that you selected, chop them into pinky nail sized pieces or smaller. I like to have a variety of different sizes since I have different sized birds in my flock, but preferences differ between birds. Step 4: Mix Fruits and Vegetables. In separate bowls for fruits and vegetables, mix them up. Since you will be waiting for the beans and grains to soak, it is best to store them in containers that will fit in your fridge. At this step, I add chia and flax seeds to my fruit mix to absorb moisture. Step 5: Cook Fast Grains. Any grains or lentils that do not need to be soaked should be cooked as soon as possible. I like to use a rice cooker that allows the grains to fully absorb the water. I use a 2:1 water to grain ratio. Step 6: Drain and Rinse Beans and Grains. In the morning, drain and rinse the beans and grains that have been soaking overnight. Rinse them thoroughly with a strainer to get rid of excess sugar. Step 7: Cook Beans and Grains. Cook beans and grains separately from each other since cooking times differ. Cover beans and grains with water plus two inches. Orca bean cooking time=45 minutes, Adzuki bean cooking time=35 minutes, Kamut cooking time=30 minutes, Amaranth cooking time=20 minutes (or until porridge consistency) Step 8: Drain and Rinse Cooked Beans and Grains. Drain and rinse your cooked beans and grains with cold water and then combine into one bowl. Step 9: Add Oats to Absorb Moisture. Rolled oats, quiona flakes, and kamut flakes work wonders with absorbing moisture from cooked beans and grains. To beat freezer burn you must have your chop as dry as possble. Step 10: Mix All Ingredients in a Large Container. I use a large storage container. Add all other dry ingredients at this point such as pecan pieces, coconut, and sliced almonds. Step 11: Stretch Break!. Step 12: Bag for Storage. By making a large batch of chop, you save yourself time. Bag up whatever your flock will eat in three days, flatten, and put in the freezer. To feed, just defrost the chop overnight. Step 13: Serve and Watch Them Enjoy!. ", ["parrot-chop_0", "parrot-chop_1", "parrot-chop_2", "parrot-chop_3", "parrot-chop_4", "parrot-chop_5", "parrot-chop_6", "parrot-chop_7", "parrot-chop_8", "parrot-chop_9", "parrot-chop_10", "parrot-chop_11", "parrot-chop_12", "parrot-chop_13"]] [40611, "Introduction: Heavy Duty Counter Flow Wort Chiller. What is a counter flow wort chiller? In homebrewing, after you've boiled your wort (pre-beer, malty sugar water) for a while you want to cool it down as quickly as possible while also being completely sanitary in order to reduce the risk of contaminating your beer. There are a number of different tools at a homebrewer's disposal to accomplish this task ranging from simple to complex, and cheap to expensive. In this instructable I'm going to show you how I built an all-copper counter flow wort chiller. This particular model allows for thorough cleaning and visual inspection unlike most conventional spiraled versions, while costing about half as much as a store bought model.How does it work? My version of a wort chiller is know as a counter-flow chiller (CFC) which runs the wort through straight 1/2\" copper pipe that is encased by straight 3/4\" pipe. The cold water runs through the 3/4\" pipe and cools the wort down on its journey through the many sections. One advantage to this design is the 1/2\" diameter of the tubing. This size makes it almost impossible to clog with hop debris and cold break unlike traditional plate chillers and smaller diameter CFCs. Another advantage is the ability to partially break down the chiller by removing the silicone on the ends. This allows for a visual inspection to ensure no potentially bacteria-harboring trub is stuck to the sides. Additionally, because the tubing is straight, it is easy to send a small pipe brush through each section unlike a traditional spiraled CFC. Lastly, the unit is fully submersible which allows the brewer to keep it in an ice-bath if desired to further increase cooling potential along with recirculating water for a greater higher water efficiency. The draw back is the price and the size. This unit will cost around $100 to build whereas a traditional round CFC can be built for about half as much. In addition to that my version is big, as it is close to 3 feet long. This model however is heavy duty, capable of cooling large batches quickly, and if properly cared for it will last a lifetime. Step 1: Parts List and Cost. The actual material cost for this build was less than I had initially expected. It's still not cheap, but it is a lot less than a comparable store-bought chiller! I've included links to the exact items I purchased and used below. The final project may cost more or less for you depending on what you already have on hand.Material:-2x 10' 3/4\" type m copper pipes $24http://www.homedepot.com/p/Cerro-3-4-in-x-10-ft-Co...-2x 10' 1/2\" type m copper pipes $16http://www.homedepot.com/p/Cerro-1-2-in-x-10-ft-Co...-1x 3/4\" x 1/2\" x 3/4\" pack of 10 copper tees $18http://www.midlandhardware.com/232298-bulk.html-6x 3/4\" x 1/2\" x 3/4\" individual tees $12 + $6 shipping for all the teeshttp://www.midlandhardware.com/232298.html-2x 90 degree 3/4\" copper elbow $6http://www.homedepot.com/p/3-4-in-Copper-Pressure-...-2x hose clamps $2http://www.homedepot.com/p/Everbilt-1-2-1-1-4-in-H...-solder 9$http://www.homedepot.com/p/Forney-1-8-in-1-4-lb-Le...-flux 5$http://www.amazon.com/Rectorseal-14000-1-7-Ounce-N...-garden hose (a free scrap hose is fine. You just need the ends.)- six feet of silicone tubing $12http://labelpeelers.com/1-2-high-temperature-silic...Total ~$110Tools Used:-measuring tape-pipe cutter (much easier and cleaner than a hack saw)-blow torch-sand paper-deburring tool (optional)-dremel Step 2: Cutting the Pipe. Once you have amassed your collection of pipe and fittings it's time to get cutting! Using a pipe cutter (or similar tool) cut the pipe to the lengths listed below. You can make the chiller shorter while using the same amount of copper pipe, however you'll need more tee fittings (and silicone tubing), and you'll want to make sure the length of the inner pipe is evenly divisible by 10' to maximize your copper usage. For example, you could shorten the 1/2\" pipe to 24\" rather than 30\" and have 10 sections rather than 8. This will then require another 2 tees and you'll need to adjust the 3/4\" pipe to match the new size. I will list the measurements I went with.-8x sections of 1/2\" pipe, 30\" long. Since each pipe is 10' you'll get 4x sections from each piece.-8x sections of 3/4\" pipe, 23\" long. -7x sections of 3/4\" pipe, 6\" long.Cut 4x 23\" sections from each 10' 3/4\" pipe. Cut 4x 6\" sections from one 3/4\" pipe and 3x 6\" sections from the other. This will leave you with 1 extra 4\" section and 1 extra 10\" section. Use the 4\" section for the final 2 pieces listed below.-2x sections of 3/4\" pipe, 2\" long. These will be for the connection between the first and last tees, and the 90 degree elbow fittings for the water inlet and outlet.At the end of all the cutting you should be left with the one extra 10\" section of 3/4\" pipe as a spare piece.By this point you should have all of your copper tubing cut and ready to do a dry-fit test! It was at this time that I found my first problem. My tee fittings (and most others by the sounds of it) have a tiny ridge or collar on the inside which prevent the 1/2 copper tubing from sliding completely through the fitting. Next I'll explain how I got around that problem... Step 3: Prepping and Threading the Pipe Through the Tees. Once I had all my pipe cut to the right lengths, it was time to prepare it for soldering. First, I used what is called a deburring tool which scrapes the inner lip away from the copper to make a nice smooth interior. I only did this on the inside of the 1/2\" copper pipe where the wort would be flowing through. It is optional, but a good idea to prevent potential trub buildup inside the pipe. You can do the same thing with a dremel tool or a step bit. Once that was done I needed to prep the solder connections. To do this I needed to sand down every surface which needed to be soldered. This cleans the surface and allows for an good adhesion of the solder to the copper in the joints. I used 100 grit sandpaper and sanded the ends of each pipe and the insides of each fitting. There are tools commercially available to do this much easier and faster for about $10, but I didn't have one on hand and sandpaper works just fine. After all the solder points were prepped I could begin assembling. This step was supposed to be one of the easier steps of the process. I assumed that I would be assembling the unit by threading the 1/2\" pipe all the way through the tee and the 3/4\" pipe around it. This turned out to be one of the more difficult tasks of the build... As I mentioned, the tees have a lip inside which prevent the tubing from going further than the intended coupling which unfortunately is the exact thing we want them to do. To remedy this I tried a number of different tactics. I tried a swaging tool which I couldn't get to work with the fitting. I tried a tapered metal rod but of course I couldn't find one the correct diameter. I tried brute force which began to work but since I'd need to disassemble, add flux, then do it all over again I knew this was not an option... I settled on simply using a dremel tool with a sanding bit which was just a hair smaller than the inner diameter of the copper tee. By running the sander over the lip in the tee, I was able to grind it down enough to the point where the tube was finally able to thread completely through the tee. I have also been told that a drill press would work nicely for this as well if you have the correct size bit.Once you grind down the ridges in your tee fittings, do another dry fit to make sure the 1/2\" pipes slide through all the fittings properly. Once you're sure everything fits together nicely you can disassemble it and prepare for soldering! Step 4: Soldering and Assembly. Soldering copper pipe was completely new to me. I had never done it before and I was a little nervous to try a new technique on my expensive pile of copper. Fortunately by taking my time, reading a few tutorials, and not getting too anxious I was able to solder the whole chiller in just a few hours. There are 16 fittings with 3 joints each which meant a total of 48 solder points. I learned a few things through all of this which helped me out quite a bit and I hope it will help you as well.I soldered the chiller as I would have assembled it, by starting with the bottom pipes and working my way up. Since The whole joint heats up when you are soldering a single connection, I fount it to be most economical to solder all 3 connections of each fitting at once. This meant adding flux to the inside of each fitting and each pipe end, then sliding the pipe into the tee. The 1/2\" pipe should stick out 1.5 inches from the outside of the tee fitting, and the 3/4\" pipe should fit snug until it hits the stop on the inside of each fitting. Once assembled, heat the joint with the blow torch using a decent sized flame. Trying to do it with a smaller flame takes forever and does not get the fitting hot enough to melt the solder. Once the fitting is nice and hot, test it by touching the solder to the connection point between the pipe and fitting. You're looking for the pipe to melt the solder, not the flame. If you put the solder directly into the flame this will just melt the solder and not let it enter the joint. If the joint is hot enough the solder will melt and capillary action assisted by the flux will draw the solder deep into the joint. I found it easiest to touch the solder to the top of the joint and let it flow down and get drawn into one side, then the other. Add solder until it begins to build up at the base of the joint. This means the joint is full of solder and you can move on. Double check all parts of the connection to ensure there is solder in the joint. Once you've completed the first two straight sections and the one connection pipe between the two, you'll be soldering a tee which is directly over the first one you did. As you heat the new fitting, you don't want your first fitting heating up and loosening, so I found it best to lay a damp cloth over the set joint and wedging a small piece of wood between the pipes to keep the tees apart just a little bit. Continue in this manner until all of your joints are soldered and your chiller is assembled!Once you're all done soldering then you're almost done. Clean off the extra flux with a damp cloth and some soapy water. Take your silicone tubing and cut it into 7x 10\" sections. This will connect each straight section of 1/2\" tube to the next. They will stay very firmly in place with nothing more than friction, so there is no need to further secure these. Last but not least, take your garden hose, chop off the two ends, put the hose clamp onto each section of hose end and work it onto the ends of the 90 degree elbows. You want the water inlet to be on the bottom and the outlet to be on the top. The hot wort will enter on top thorugh the tee with the water outlet and the wort will exit on the bottom with the water inlet tee. Once the hoses are on, secure them to the copper with the hose clamps. Step 5: Final Product and Future Plans. This is my finished product! I hooked it up to the sink with another section of hose and ran water through the chiller to test for leaks. I put it under pressure as well and didn't find a single drop of water from any of the joints. I put it to the test and by running my water at about 1/3 pressure I am able to bring a 5 gallon batch of boiling wort down to ale pitching temps in a single pass which took about 7 minutes with the pump throttled back a little bit. The wort inlet and outlet sections are hooked up with a different section of silicone hose and a camlock attachment at the opposite end which connect to the rest of my system at the pump and the recirculation arm in my boil kettle. If I could do it all over again I wouldn't change a thing, but there are some adjustments I plan to make in the future. The garden hose attachments aren't quite as \"sexy\" as the rest of the chiller, and I plan to add proper brass male and female GHT (garden hose thread) sections to the chiller at some point, but this is good enough for now. Additionally, I plan on weaving some copper wire back and forth between the pipes to shore it up and make sure it is nice and straight, but it is plenty strong enough as it is to stay together just by the solder connections alone. This has been my favorite homebrewing build yet and I hope it inspires you enough to make your own!", ["heavy-duty-counter-flow-wort-chiller_0", "heavy-duty-counter-flow-wort-chiller_1", "heavy-duty-counter-flow-wort-chiller_2", "heavy-duty-counter-flow-wort-chiller_3", "heavy-duty-counter-flow-wort-chiller_4", "heavy-duty-counter-flow-wort-chiller_5"]] [40612, "Introduction: Hot Sandwich. Toast bread (in oven or toaster Oven) with butter with added seasoning (garlic ** Salt). \u00a0Add cheese till crip add fresh goodness (greens **^Romaine , Rocket&aruglula, **) as well avo gorgeous avacoado slices. (ripe is softer.) Wait for flava. \u00a0Add sauteed chicken ( bits cook quicker and more thourough for those scared of the wok. \u00a0Clean cutting boards **&^% Sanitize cutting boards.... I used Barbeque. Worth a shot\nList ^^\n* Bread\n*cheese\n* Lettuce\n*Onion\n*meat (chicken)\n*", ["hot-sandwich_0"]] [40613, "Introduction: Cuneiform Clay Tablet Cookies. When I was growing up, it was a family rule that we were allowed to play with our food as much as we wanted, as long as we ate it afterward. To this day, I try to take advantage of this rule as often as possible. Which is why, when I came across the idea of baking edible gingerbread replicas of Mesopotamian cuneiform clay tablets, well...I got a little bit obsessed.Last year a New York Times article linked to a blog post in which I documented my earliest efforts (I'm the anonymous blogger studying Hittite), but the process has come a long way since then. I bequeath to you, dear reader, the wisdom gained by my previous endeavors, featuring dough recipes that (mostly) hold their own under fire, and pointers for making them look as much like the real thing as possible, including helpful links for info & inspiration.I like to make a small batch of several different cookie doughs for some aesthetically pleasing & realistic variety in the resulting tablet collection. I've included recipes for shortbread (my favorite), classic gingerbread, and honey-lemon gingerbread. As for equipment, along with the usual suspects (baking sheets, oven, mixing bowls, etc.) you will also need:parchment paper plastic for wrapping the dough as it rests (e.g. a ziploc bag) bamboo/wooden chopsticks, or a small dowel rod a pen knife Step 1: Shortbread Dough. Beat together until light & fluffy:1 cup butter \u00bd cup light brown sugar 2 tsp granulated sugar \u00bd tsp saltBeat together and add:1 large egg 1 tsp vanillaFold in:3 cups flourAfter all ingredients have been mixed together to form a crumbly dough that holds together when pressed, divide the crumbly dough into two plastic bags. Form the dough inside into a disc; it should be much easier to manipulate it when it's inside the plastic. Seal it up tight, and let it rest in the fridge for an hour. Note: The pictures show me making a half recipe. Step 2: Gingerbread Dough. Whisk together:1 \u00bd cups plus 3 tablespoons flour\u00bc tsp baking soda \u00bc cup sugar \u00be tsp cinnamon 1 tsp ground ginger \u00bc tsp ground cloves \u00bc tsp ground nutmeg \u00bc tsp saltMix separately:\u00bc cup vegetable oil\u00bd cup molasses1 tablespoon waterdash vanillaAdd liquid mixture to dry mixture, and work everything together with a spoon just until it holds together and forms a stiff dough. Wrap & seal the dough in plastic and let it rest in the fridge for an hour, or overnight.Honey-Lemon variationJust for fun, this makes a cookie with a different flavor and a lighter color. It's the worst of the three in terms of taking in texture, since it's soft and sticky, but it has a great flavor. Follow the same instructions as above, with the following changes:Replace molasses with \u00bd cup honeyOmit vanilla, nutmeg, cloves, & cinnamon (but keep the ginger!) Add zest of 1 lemon and \u00bd tsp lemon extractAdd more flour liberally, as needed Step 3: Roll Out & Cut Cookie-dough Tablets. Real cuneiform tablets can be as small as a postage stamp or as big as a sheet of letterhead, but most are somewhere in between and actually reasonably cookie-sized. Rectangular tablets are usually receipts, inventories, tax documents, or personal letters. Round tablets usually contain the school exercises of student scribes, with scribbled proverbs, math problems, or simply repeated words and letters. Make a variety of sizes, and don't worry if they're not perfect shapes -- it will only make them look more realistic!Roll out dough about \u215c inch thick, or 1 cm. This is a little thinner than actual tablets, but better for cookies.For rectangular tablets, aim for 2 x 2\u00bd inches up to 2\u00bd x 4 inches. Cut square and rectangles with a knife, a dough scraper, a pizza roller, or whatever else you have on hand for trimming dough.For round tablets, aim for 2\u00bd to 3 inches in diameter. Bigger is more like real tablets, smaller is better for cookies. I stamp out circles using the mouth of a drinking glass.Any leftover dough can be molded into shape by hand, which actually gives you a more authentic look. You can form all your tablets by hand, but it takes longer to do it that way.I like to roll out and shape my \"tablets\" first, and then put them all back in the fridge. When it comes to inscribing them, take one or two tablets out of the fridge at a time to work on. The dough will soften up as you go, and it's much easier to work when the dough is chilled. Step 4: Fashion a Stylish Stylus. Before you can inscribe any cuneiform, you need a trusty stylus to write with. You can make an excellent and serviceable stylus out of a disposable chopstick or a small dowel rod. Using your pen-knife, shave the chopstick down so that it is flat on one side. Then make another cut at a slight angle, so that the cross-section of your chopstick is a triangle with one slightly curved side.Historically a stylus would have been made with a split reed. SEE HERE for tremendous practical and historical details, and make sure to scroll down for loads of helpful pictures.Optional: Make the other end into a point. You can do this with a pen-knife or, depending on the size of your chopstick, with a pencil sharpener. A pointy stylus was used to draw pictographs in the earliest clay tablets. Later, the line-drawings of pictographs were stylized into the classic wedge-shaped cuneiform we all know and love. The pointy end of the stylus could also be used to draw straight lines across some tablets as a guide for writing neatly, or to lightly trace out the text you plan to write so you can figure out the spacing beforehand and concentrate on making good wedge-shapes later. However, while the pointed stylus might have worked for real clay tablets, in my experience it doesn't work well with sticky dough. It just rips it up and makes a mess. I recommend using a dough scraper or knife to make the lines instead, and skipping the tracing stage. Step 5: Exercise Your Scribal Prowess. Now it's time to settle in and start writing. This is the time consuming part, and fair warning, it takes practice and patience. You may want to start with some internet browsing for inspiration. Get ready to practice your letter forms with Omniglot and ancientscripts.com. Also check out this excellent 5 min. video on Mesopotamian scribes & making the basic wedge shapes, and see here for more tips, details & pictures. You can also use a Cuneiform Translator to write your name in cuneiform (not necessarily accurate, but fun!).I recommend beginning with a large disc tablet with lines. That's how real scribes started learning, after all. Keep a small bowl of flour on hand and to dip your stylus into it regularly so that it doesn't stick to the dough as you're working. And dig deep! The cookies will puff up when you bake them and lose some texture, so exaggerate the forms at this stage.For the classic wedge shape, lead with the point of the triangle to make the deep \"head\" end of the wedge, and rock the shaft downward slightly into the dough to create the tail.The large < sign is called a \"Winkelhaken.\" Hold your stylus at an angle, using the pointed edge of the shaft to make the bottom half of the sign. Then roll the stylus slightly into the dough, so that the long edge of the triangle presses into the tablet and makes the upper half of the < sign. See the third picture.Practice making all the different wedge styles, then move up to writing sign inventories like Old Persian or Ugaritic. Honestly, just writing out the various alphabets can make for great-looking tablets the size of shortbread fingers, and they're historically accurate too. Then, if you're feeling bold, look at some pictures of real tablets to copy. Keep in mind that it will take far more time than you might expect to write even something very simple, and cookie dough isn't as perfect a writing surface as clay is, so don't expect to replicate the most complicated tablet you find on your first try.The Met (great pictures and accurate information about size, date, etc) Spurlock Museum (same as above, but a bit more user-friendly) Cuneiform Digital Library Initiative (a massive hub of various collections) Step 6: Dry & Bake Your Tablets for Posterity. Fun fact: many of the tablets we have were never intended to be preserved. Some important documents were fired on purpose, but others (like school practice tablets) just happened to end up baking in building fires and thus were preserved for posterity. Our cookies will be baked, but I fear they will not last for millenia to come.If you are making gingerbread, place the tablets on a baking sheet lined with parchment paper, and dry the dough for 12+ hours. This will help them keep their shape. After the drying period, preheat oven to 300* F and bake for 12 to 14 minutes depending on how large you've made your tablets.If you are baking shortbread, no drying period is required. Place the tablets on a baking sheet lined with parchment paper, preheat oven to 400* F, and bake for 10 to 12 minutes.When you take them out of the oven they will be large and puffy, but they'll settle back down a little bit after cooling for a few minutes. The rounded, puffy edges of baked cookies will make them resemble real tablets even more than they did before baking, at least shape-wise, but unfortunately you will lose some of the cuneiform texture no matter what.The final verdict: Shortbread wins, in my opinion. The gingerbread has a more satisfying texture to write in, but the shortbread keeps its impressions better and tastes delicious. But why choose one, when you can make both :) Step 7: Delight Your Friends and Confound Your Enemies. As for you, Gilgamesh, let your belly be full, Make merry day and night. Of each day make a feast of rejoicing!", ["cuneiform-clay-tablet-cookies_0", "cuneiform-clay-tablet-cookies_1", "cuneiform-clay-tablet-cookies_2", "cuneiform-clay-tablet-cookies_3", "cuneiform-clay-tablet-cookies_4", "cuneiform-clay-tablet-cookies_5", "cuneiform-clay-tablet-cookies_6"]] [40614, "Introduction: Homemade Grape Juice!. This Instructable will show you how to make grape juice.\nGrape Juice is a bit more simpler to make than wine. Making grape juice is also alot cheaper than buying it.\u00a0\nI would highly recommend you give it a try!You may need to put your grape juice in the frige or freezer to stop it fermenting. Step 1: What You Will Need. Things you will need\nA Colander for rinsing the grapes\u00a0\nA Large pan to cook 8 pounds of grapes (this will be used to mash and boil the grapes aswell)\nA fine sieve to Strain the mashed grapes\nAnother large pan to collect the grape juice Step 2: Pick the Grapes. If you don't have grapes, you may need to buy a grape vine or buy Grapes from the store, But that wouldn't be homemade, would it?\nPicking grapes:\nAll you need to do is pinch them at there stem and then put them in a bowl!\nYou will need a few bowls to carry the grapes back in. Step 3: Wash and De-stem the Grapes. Put the grapes in the sink or basin you have prepared. Next rinse the grapes to get insects and dirt off of them. Then pick the grapes of the stem and put the stems a side, And your done!\nNote: Discard Un-ripe grapes. Step 4: Mash the Grapes. Using a potato masher, mash 4lb (pounds) of grapes until the juice has all been squeezed out of them.\nYou should mash the grapes for about 10 minutes to ensure you have got all the juice out.\nNote: your grape juice at the moment may look dull and grey. DON'T\u00a0WORRY, when cooking the colour and taste will change. Step 5: Cook the Grapes. Put you mashed grapes onto the stove, (in the pan you mashed them in).\nOnce you have brought the grape juice to the boil allow it to simmer for ten minutes.\nNote: Stir occasionally , to stop grapes sticking to the bottom of the pan. Step 6: Staining the Grapes. Now, you will need a fine mesh to strain the grapes which attaches to a tripod. Place the tripod in the large pan and pour the cooked grapes in to it. Let the juice drip though.\nNote: You may wan't to leave it over night to get all the juice out. Step 7: Adding the Sugar. The recommended amount for sugar is 3oz per pint, but I wasn't sure so I set up a blind taste test.\nI marked had two glasses and put sugared juice in one and un-sugared in the other.\nNext I found some suspects and, I being the only one which knew which was sugared asked the suspects to try each one.\nOver all sugared won. So I sugared the juice and put them in to a bottle. Step 8: Drink!. Enjoy you Drink!", ["grape-juice_0", "grape-juice_2", "grape-juice_3", "grape-juice_4", "grape-juice_5", "grape-juice_6", "grape-juice_7", "grape-juice_8"]] [40615, "Introduction: RENDANG: the Spicy Food From Indonesia. RendangDid you ever hear that name? It is a traditional food from Indonesia. Rendang (we also call it Randang) is a very spicy food. Not spicy, not rendang.I believe that \"for you\" making Rendang is easier than say the name. Haha, just kidding.By the way, are you ready? Sure! Step 1: You Need. WaterBeef (cut it into dices) Coconut milk (I use the instant one)Salt Chilli Garlic Onion Chopped galangale Bay leaf Vegetable oil Beef flavoring Sugar Step 2: Grind. Grind the ingredients (chilli, salt, garlic, onion) with mortar and pestle / blender. Step 3: Fry the Ingredients. Fry the grinded ingredients.Add the bay leaf into the fry pan. Put some sugar and beef flavoing. Put the chopped galangale into the fry pan too.PS: Cook it slowly. Step 4: Still in the Fry Pan. Put the beef into the fry panAdd water, don't too much don't too a little. (it helps you to make the beef softer). Make sure the water is tasty (Don't add too much sugar/salt).Wait until the water lessened/subsided (the beef will softer and the taste is absorbed into the beef.)Add the coconut milk, keep cooking for a second.PS: Cook it slowly. Step 5: VOILA. Ready. Better you eat rendang with hot rice. Step 6: FINISH. Thank you for looking my work.Hope you'll make it better.Other food works:Nasi KuningNoodle Omelette", ["rendang-the-spicy-food-from-indonesia_0", "rendang-the-spicy-food-from-indonesia_1", "rendang-the-spicy-food-from-indonesia_2", "rendang-the-spicy-food-from-indonesia_3", "rendang-the-spicy-food-from-indonesia_4", "rendang-the-spicy-food-from-indonesia_5"]] [40616, "Introduction: Donkey Kong Coconut Barrels (Jello Shots). Every red-blooded gamer knows at least some portion of the Donkey Kong legacy! This great ape is one of the most iconic characters in all of video-game-dom! I was first introduced to DK on the Super Nintendo. I would watch my older brother and sister play Donkey Kong Country all the time, and while I did my best to emulate them I was never quite as skilled. I never got very far in any of the DK games, but what I enjoyed about the games wasn't the challenge of the levels or the feeling of accomplishment after defeating a boss, what I always played for was the scenery and design of the levels. Jungles, ancient temples, pirate ships, volcanoes, beaches, tunnels, mine shafts, anywhere the DK clan went was some place totally unlike anything my little single-digit-aged brain had seen and those were the only places I wanted to be (you can only imagine what happened after I saw the first three Indiana Jones movies).The original concept of this jello shot came to me as I was planning to attend a wrap party for a tropical themed musical my friends had been working on. I wanted to bring them something fun for the party so I whipped up this idea with some input from my ever-so creative girlfriend. I hope you all go as coconuts for it as we did! Step 1: Ingredients and Tools. Ingredients99 Bananas (1/3 Cup) Kahlua (1/2 Cup) Unsweetened Coconut Milk (1/4 Cup) Cold or room temperature Water (1/4 Cup) Knox Unflavored Gelatin (2 packets) Hot Water (2 Cups) (Optional) Sweetened coconut flakes (1/4 Cup, Lightly Toasted)ToolsLiquid Measuring Cup (Size: 1-Cup) Liquid Measuring Cup (Size: 4-Cups) Shot Glasses or jello shot cups Large Stirring Spoon A refrigerator for cooling(Optional) A small pan or toaster oven for toasting coconut flakes.Serving SizeMakes 14 Jello Shots Step 2: Preparing Your Ingredients & Mixing 'em Together!. Pour your Kahlua, 99 Bananas, Coconut Milk, and Cold/Room temperature Water into a large bowl. Make sure you stir it well so that the coconut milk mixes nicely with the other ingredients. Now place it in a freezer until it's chilled. (Tip: If you're not sure if the mixture is chilled enough, touch the side of the bowl. If it feels freezing cold, then the mixture is, too!) Step 3: Making Your Gelatin & Cooling Your Jello. Pour the contents of 2 Knox Unflavored gelatin envelopes into a large measuring up then boil 2 cups of hot water and pour it into the measuring cup with the gelatin powder. Now stir it all together making sure to remove all the lumpy-bits. Take your chilled alcohol mix out of the freezer and pour it into the hot gelatin mix. Stir thoroughly!Once you've finished mixing all of your liquids start pouring it into our shot glasses or jello shot cups right away and then stick them in your refrigerator immediately! You'll need to let these guys sit in there for about 2-3 hours before they turn into jello.(Tip: DO NOT PUT YOUR SHOTS IN THE FREEZER! Doing so can be a time saver if you have done it before and know how long to keep them in there, but if you leave them in too long they'll be ruined. Just plan ahead and allow 2-3 hours for them to set properly in a fridge.) Step 4: Toasting Your Coconut Shreds. Stove Top MethodTake your sweetened coconut shreds and place them in a small pan. Place your pan on a burner at medium-low heat. Stir or toss your coconut shreds frequently so that there is an equal amount of golden brown and white color to them. Once you have about half of them looking golden brown and delicious, place them in a bowl to cool them off.Toaster Oven MethodPlace your sweetened coconut shreds on a toaster oven sized baking pan and place them in your toaster oven. Set it to toast and keep a watchful eye on it. This method is faster than the stove top, but can also lead to burnt coconut shreds very quickly if done neglectfully.(Tip: An easy way to tell that it is time to stir or toss your shreds is if you see a little wisp of smoke rising out of the pan.)(Tip: If you don't know what I mean by \"tossing\" your shreds, it's that fancy trick that chefs do when they grab the handle of the pan and flip the ingredients around by shaking the pan.) Step 5: The Fun Step: Serving and Ingesting!. After about 2-3 hours, take your jello shots out of the fridge. They should have a nice firm, but jiggly consistency by now. Sprinkle a little bit of lightly toasted coconut shreds on top of each shot and enjoy!", ["donkey-kong-coconut-barrels-jello-shots_0", "donkey-kong-coconut-barrels-jello-shots_2", "donkey-kong-coconut-barrels-jello-shots_3", "donkey-kong-coconut-barrels-jello-shots_4", "donkey-kong-coconut-barrels-jello-shots_5"]] [40617, "Introduction: Ginger Cream Ale. Hi there, I decided to record my latest experiment for pride and posterity. Because this ginger ale is made with some lactose, it will remain somewhat sweet even after a full fermentation. Because it is made with a lot of fermentable sugars as well, it will ferment to a fairly high percentage of alcohol. (an educated guess would be roughly around 8% ABV) Step 1: Equipment and Ingredients . For equipment, you'll need: A scaleA bowl A large pan (I used a large steam kettle, like a restaurant might have.) A large spoon, for stirring A food processor (or a knife, if you don't mind chopping your ginger by hand) And for ingredients:1 kg corn syrup solids or dextrose1 kg brown sugar 400 g ginger root200 g lactose (milk sugar) 20 g vanilla flavouring A ginger bug or brewers yeastAnd some corn sugar or dextrose for priming. I'll update the amount needed when I finish the batch. If you can't wait to find out, simply google \"priming sugar calculator\" and use it to figure out a precise amount. Step 2: Measuring. Scale out each ingredient and reduce your enemies- er, I mean ginger root, To a pulpy mash in the food processor. Step 3: Boiling. Put all your ingredients (except for the ginger bug culture and priming sugar) together in a large pan and add 3 liters of water. Stir the whole mixture and turn up the heat! Once it reaches a boil, let it cook for another 5-10 minutes and then remove from heat. Step 4: Beginning Your Fermentation . Once your brew has cooled down a bit you can transfer it to an 11 liter pail and add enough water to bring it up to 10 liters. Add your ginger bug (or pitch your yeast, whichever you're using) Close the pail with an airtight lid that's fitted with an airlock to prevent any dust or bugs from getting in while still letting the CO2 escape. (if you don't have an airlock, don't seal the pail tight; leave a crack for the pressure to escape.) Leave the brew in a warm place to ferment for 7-14 days Step 5: Cold Crashing and Racking. Once your brew has completely stopped fermenting, cold crash it in the fridge overnight to force any sediment to the bottom. Once it's thoroughly settled, use a narrow hose to siphon the liquid off. Be careful not to get too much of the sediment through the hose.If you don't have the hose for the job, you can pour the liquid into another pail leaving the sediment behind. You may have to repeat this step once or twice to get your brew more clear. You can save the slurry from the bottom to ferment your next batch with. Step 6: Bottling . Take 500 ml of your brew and put it on the stove to heat, then mix in your priming sugar. Once it's fully liquefied and hot, remove from heat and mix in another 500 ml of the brew to cool it down. Add the priming liquid to the whole batch and stir it in. Now fill your bottles! You can use a pail with a spigot or you can pour the brew through a funnel. Cap your bottles and store them in a dark place. Step 7: Taste Your Sweet Victory. After 7-14 days, your Ginger cream ale should be carbonated. Refrigerate and carefully pour into a frozen glass. Remember to leave the last mouthful in the bottle because there will be a little sediment. Sit back and sip, reap the rewards of your labour! Your brew should continue to improve for about two months after bottling. I'll add more photos when I finish this project. ", ["ginger-cream-ale_0", "ginger-cream-ale_2", "ginger-cream-ale_3", "ginger-cream-ale_4"]] [40618, "Introduction: Summer Squash Recipes. My garden is overflowing with summer squash! Here are a few more ways to use it up! Step 1: Cheesey Summer Squash Casserole . Very easy to make! Prep time: 5-10 minutes Cook time: 45-60 minsIngredients 3 cups of squashed chopped into chunks1 cup cracker crumbs1 cup cheese, shredded 2 tbsp. butter1/2 an onion chopped2 eggs, beaten Directions1. Mix all ingredients together (leave out 1/4 cup of cheese for top)2. Top with cheese and a few cracker crumbles.3. Place in casserole dish, cover with foil or top and bake at 350 degrees for 45mins-1 hourMy kids do not care for squash, but they will eat this dish. :) Also great for to bring to parties!or *stuffed squash is also quick and easy to make. Step 2: Squash Bread. Makes 2 loavesPrep Time: 20 minutesBake Time: 40 minsIngredients3 cups flour4 tsp. cinnamon1 1/2 tsp. baking powder1 tsp. baking soda3 cups squash, shredded 4 eggs1 1/2 cups sugar1 cup oil4 tsp. vanilla extract Directions1. preheat oven to 350 degrees.2. Mix, flour, cinnamon, baking powder and baking soda thoroughly.3. In a separate bowl mix eggs, sugar, oil and vanilla. beat for 3 minutes.4. stir in squash5. Add the dry ingredients and mix until moist. 6. Pour into two well-greased loaf pan. Bake for 40 minsGreat for dessert or breakfast!", ["summer-squash-recipes_0", "summer-squash-recipes_1", "summer-squash-recipes_2"]] [40619, "Introduction: Dark Chocolate Dipped Cherry - Individual Size!. On a diet? In summer you don't have to give up the decadent stuff. Here's a 2 minute instructable to make a chocolate dipped cherry for your pleasure.I hope you appreciate the grainy food porn pics!INGREDIENTS1 tablet dark chocolate1 cherry1 microwave safe bowl requiredIf you're feeling ambitious: chop up toasted almonds to roll the cherry in after coating with chocolate. yummm Step 1: Melt a Tablet of Dark Chocolate. Put the tablet of chocolate in a microwave safe bowl.\nIf you're lazy: \nMicro it for 1 minute. You can use the cherry to stir the melted chocolate around and cover it. (How eco, no utensils)\nIf you're not: \nMicro for 30 seconds.\nThen stir the chocolate around until it melts from the heat of the bowl. This way ensures the chocolate won't burn. Step 2: Roll the Cherry Around to Coat. Either eat it fondue style with melted chocolate.\nOr pop it in the freezer for a minute - and voila - chocolate covered cherry in 2 minutes!\n(PS You can microwave the leftover chocolate and swath it up with another cherry from the bowl :)", ["dark-chocolate-dipped-cherry-individual-size_0", "dark-chocolate-dipped-cherry-individual-size_1", "dark-chocolate-dipped-cherry-individual-size_2"]] [40620, "Introduction: Super Fruit Sushi. Make some fun and healthy fruit sushi! Ingredients: Banana, Grapefruit, Orange, Mango, Jicama, Honeydew or Kiwi, Cantaloupe, Chia Seeds, Honey, and Lemon/Lemon JuiceYou will also need: Apple Corer OR Glue Stick Lid & Plastic Wrap Step 1: Nigiri: Rice. Start by cutting a 0.25\" thick slice of jicama. Then, take that piece and cut out a rectangle that is 2\" by 0.5\". Done. Step 2: Nigiri: Tamago. Cut out a rectangular piece of mango. It should have the same dimensions as the jicama from the previous step. Cut the ends off at an angle (see picture). Place on top of jicama.Take a toothpick dipped in honey and draw a line down the center of the mango. Sprinkle some chia seeds on the honey. Use two toothpicks to move the seeds into a straight line. Do this down the side of the mango as well. Step 3: Nigiri: Ebi. Cut out a rectangular piece of cantaloupe. It should be slightly longer than the jicama- with one end cut at an angle. Cut the corners off to give it a rounded look. Find the midpoint of the longest side and cut downward, at an angle until you reach the the bottom end of the angled side (see picture). To make the tail, take the piece you just cut off and cut a triangle out of it. Tuck the tail underneath the end of the body so that it is sticking out. Cut little valleys on the top of the body to give it texture.Cut down at an angleThen, cut straight down.Use the knife blade to remove the piece you just cut.Place everything on top of jicama and you're done. Step 4: \u200bNigiri: Toro. Take a slice of grapefruit and peel the membrane off. Cut it so that it is the same length as the jicama (2\"). Then, slice it diagonally. Place on top of jicama and you're done. Step 5: \u200bRolls: Outside. Slice the bananas into little rounds. Take an apple corer and remove the center part of the banana. If you don't have an apple corer, find some sort of cylindrical lid- like the one on a glue stick. To use it, just cover the inside with a piece of plastic wrap and push down on the center of the banana. Remove the peel and dip the banana into lemon juice (to prevent browning). Roll the outside of the banana in honey. Roll the banana in chia seeds. Cleanup by using a toothpick to move any seeds that may be on top to the sides. Step 6: \u200bRolls: Inside. Cut round pieces of kiwi (or honeydew) and cantaloupe to fill the center of the banana. If the pieces you make are not tall enough, take half of one of the banana pieces you just removed and put it back into the hole- then place the kiwi or cantaloupe on top of that. For the grapefruit, just keep pushing small pieces into the hole until it is full. Try different combinations of fruit to make colorful rolls. Just add the fruit in one piece at a time.", ["super-fruit-sushi_0", "super-fruit-sushi_1", "super-fruit-sushi_2", "super-fruit-sushi_3", "super-fruit-sushi_4", "super-fruit-sushi_5", "super-fruit-sushi_6"]] [40621, "Introduction: Small Homebuilt Cider Press. \u00a0\u00a0\u00a0\u00a0 When life gives you lemons you make lemonade; when your neighbor gives you several bushels of apples, duh, make cider!\u00a0 However in my case, I didn't exactly have a cider press sitting around waiting to be used, so I built this little jig over the weekend.\u00a0\n\u00a0\u00a0\u00a0\u00a0 The frame is made out of some scrap 4x4s and 2x4s, the plunger out of 1\" pine board and plywood (just because I ran out of pine), and the screw is from a bench vise.\u00a0 To attach the plunger head, I drilled and tapped a 1/4\" hole in the end of the screw vise, and bolted it on.\u00a0 After some use, I've found that it's best if you cut the bolt that holds the plunger on so that it bottoms out in the hole, that way you can tighten it without sinking the bolt head or washer into the soft pine board when you start pressing cider.\u00a0 The bucket is a cheap ice cream maker bucket with a small hole drilled in the side and a spigot made out of some hardwood scraps glued on.\u00a0 I sealed all of the parts of the wood that come into contact with the cider with a couple coats of Howard's butcher block conditioner.\n\u00a0\u00a0\u00a0\u00a0 Eventually, I will upgrade the cheap plywood and pine plunger to a better hardwood one, probably oak, but for now, this one works just fine.\n\u00a0\u00a0\u00a0\u00a0\n\u00a0\u00a0\u00a0\u00a0\u00a0 When I got ready to start pressing, I quartered the apples and ground them up with a meat grinder, which I must say worked incredibly well.\u00a0 I bought 2 yards of tulle to use as the press cloth; lining the bucket with it, I slopped in several ladle-fulls of the ground up apples and folded the tulle over it, then pressed away.\u00a0 The one main problem with this design I found is that since there is only one hole for the cider to run out through, I had to tip the press as I was tightening it to get all the liquid out.\u00a0 Other than that, no problems, only delicious fresh cider!", ["small-homebuilt-cider-press_0"]] [40622, "Introduction: Fix Your Melitta Coffee Grinder. If you've got a Melitta brand burr coffee grinder like model MEBG8B but it won't grind anything, maybe you've got a stuck button. Here's how to fix it.With our grinder, the buttons for 4,8,10,12 cups seemed to simply do nothing. It turns out that the shut-off button (top center) had jammed. Although I managed to get the button out of its cockeyed position, the grinder still didn't work. Step 1: Remove the Beans. First, take off the lid from the bean reservoir and empty the beans into a bowl. We don't need those little buggers bouncing all over our floor! Step 2: Remove the Controls. The five buttons (4,8,10,12 cup and shut-off) are all located on a single plastic-chrome piece on the front of the grinder. Using your fingernail, a very small screwdriver or other implement, insert it at the top in the seam between the chrome piece and the black plastic. Pry gently, and the entire control panel will probably pop out easily. It's attached with a few inches of insulated wire, so it won't entirely fall off, and there's no reason to worry about losing any pieces. Step 3: Inspect the Buttons. A flashlight will help you get a better look at the buttons. Each \"outer\" button in turn pushes on a plastic post connected to a button on a circuit board, not too unlike the buttons in your computer's mouse. In my case, the posts are colored blue, and are sort of hidden inside a spring-like housing that keeps the outer button aligned with the post and provides the recoil on the button.\nI looked at each of the four buttons at the bottom, and there was very little gap between the outer button and the inside posts. I could see the \"grind\" buttons working correctly as I pushed each of them. However, the shut-off button was indeed stuck! The post was sort of stuck in the down position. Step 4: Gently Pop Up. Use your very small screwdriver to lift the head of the post. It may have a bit of a lip on it like mine did, in which case I was able to sort of lift the post out of its \"stuck\" position. If you think you've got it, compare it to the grind buttons again. Try out the action of the stop button. Does the post now depress AND rise again? Good!\nNow, just like the cardinal rule of working on the internals of your computer: don't be overconfident; test your changes now, and don't be cocky, putting everything back together before you know for sure.\nPlug the grinder in and push the \"4-cup\" grind button. It should buzz to life. Hit the shut-off button now, gently, so it doesn't jam. Step 5: Replacing the Controls. It works! Now we just have to put things back together. Be sure that the circuit board portion of the controls fits inside the housing, and guide the controls straight in. There should be three little teeth that gently snap into place when you press on the panel.\nGet back on that horse and brew some heaven!", ["fix-your-melitta-coffee-grinder_0", "fix-your-melitta-coffee-grinder_1", "fix-your-melitta-coffee-grinder_2", "fix-your-melitta-coffee-grinder_3", "fix-your-melitta-coffee-grinder_4", "fix-your-melitta-coffee-grinder_5"]] [40623, "Introduction: No Churn Ice Cream. No-churn ice cream with simple ingredients. Indulge in an airy, fluffy ice cream with 5 different flavors! Step 1: INGREDIENTS:. 2 cups heavy whipping cream1 (14-ounce) can sweeten condensed milk1 teaspoon vanillaMIX-INS:Chocolate-orange: Melted and cooled 1/2 semi- sweet or dark chocolate and 1 teaspoon orange zest.Banana: 1 cup pureed bananaStrawberry: 1 cup strawberry sauceFresa colada: 1 cup strawberry sauce, 1/4 cup shredded coconut, 1/4 teaspoon coconut extract (optional)Nutty+boozy coffee: 1/2 cup creamy almond butter, 2 teaspoons coffee liqueur. I used Barney butter, almond butter vanilla+espresso flavor Step 2: DIRECTIONS:. With a hand mixer, whip the heavy cream until stiff peaks occur, careful not to over whip. The cream will be done when you pull the beaters out and then it stands at attention.In a large bowl, whisk the vanilla into the sweetened condensed milk. Gently fold in the whipped cream with a spatula, slowly incorporating the two mixtures together so it stays light and aerated.Scoop the mixture into smaller bowls and gently fold in your desired mix-ins.Transfer the mixture to an insulated tub or paper containers and freeze for 4-6 hours.To serve, allow sitting for a few minutes at room temperature, wet an ice cream scoop and spoon into dishes, on cones or eat straight from the container. The ice cream will melt a little quicker than custard-based ice creams, but that\u2019s okay!", ["no-churn-ice-cream_0", "no-churn-ice-cream_1", "no-churn-ice-cream_2"]] [40624, "Introduction: Tootsie Roll Cookies. After Halloween was over all I had left were Tootsie Rolls. I don't understand why kids don't like them because I think they're awesome, but that doesn't matter. So, one day I thought of putting Tootsie Rolls in my sugar cookie dough and they ended up tasting just like a chocolate chip cookie!\u00a0\nThis recipe yields about 3 dozen cookies. Step 1: Crush the Tootsie Rolls. Take your Tootsie Rolls and fill resealable bags with them. (Make sure the wrapper is still on, because they will come off when you crush them.) Keep them in the freezer over night so that the Tootsie Rolls are rock hard. The next day, take the Tootsie Rolls out of the bag and crush them with a hammer, a frying pan, or whatever else you have laying around that could shatter the Tootsie Rolls. The pieces should be no bigger than the size of a chocolate chunk. Gather the shattered pieces and put them in a bowl. Repeat this until you have approximately 2 cups of Tootsie Roll pieces. Make sure all of the wrapper comes off the Tootsie Roll. If there is still a wrapper on it, obviously, you should take it off and through it away. Keep the shattered Tootsie Roll pieces in the freezer while you make the cookie dough, otherwise they will get really sticky. Step 2: Alternative Crushing Methods. If you don't like hitting the Tootsie Rolls with a hard object, or you still have really large Tootsie Roll pieces, try cutting them with a sharp knife. It is a little trickier and you have to apply a lot of force to cut them, but they turn out\u00a0exactly\u00a0the same way as the crushing method. Step 3: Preheat the Oven. After crushing the Tootsie Rolls and\u00a0putting\u00a0them in the freezer, preheat your oven to 350 F and line a cookie sheet with parchment paper. Set aside. Step 4: What You Will Need. For this recipe you will need:\n2 1/2 cups of flour\n1 cup of softened butter\n1 1/2 cups of sugar\n2 teaspoons of vanilla\n1 teaspoon of baking soda\n1 egg\n2 cups of crushed Tootsie Rolls Step 5: Making the Dough. Cream together 1 cup of butter and 1 1/2 cups of sugar in a large bowl. Beat until light and fluffy. Add in 2\u00a0teaspoons\u00a0of vanilla and 1 egg and mix until everything is blended. In a smaller bowl mix 2 1/2 cups of flour and 1 teaspoon of baking powder. Gradually mix in the flour mixture to the butter mixture. Continue this until dough is well mixed and doughy. Step 6: Adding the Tootsie Rolls. Gradually fold in your Tootsie Roll pieces. Continue mixing until all 2 cups are in the dough and none are\u00a0falling\u00a0out of the dough. Step 7: Rolling the Dough. Take the dough and roll it into half-dollar size balls. Put the dough on the parchment paper 1-2 inches apart \u00a0from each other. Step 8: Bake and Enjoy. Bake the cookies at 350 F for 10-12 minutes. The outside edges of the cookies should be golden brown. Take the cookies out of the oven and let them rest 3-5 minutes on the cookie sheet before taking them off the pan to rest.\nOnce they are cool, eat your cookies and enjoy!", ["tootsie-roll-cookies_0", "tootsie-roll-cookies_1", "tootsie-roll-cookies_2", "tootsie-roll-cookies_3", "tootsie-roll-cookies_4", "tootsie-roll-cookies_5", "tootsie-roll-cookies_6", "tootsie-roll-cookies_7", "tootsie-roll-cookies_8"]] [40625, "Introduction: Healthy and Delicious Coconut Oil Popcorn. We make lots of popcorn for our family and friends for snacks and movie nights. We have tried lots of recipes and poppers over the years. This simple and healthy recipe is so far the best we have ever had and everyone that tries it agrees. Ingredients:1/2 Cup - Orville Redenbacher's Original or some other high quality popcorn kernels. 1 Heaping Tablespoon - Carrington Farms, Pure, Unrefined, Cold Pressed Organic Coconut Oil. A Few Generous Shakes of Pink Himalayan Salt. Step 1: Add Ingredients and Pop. Turn on your hot oil popcorn popper. Add heaping tablespoon of coconut oil. Add popcorn kernels. After all kernels have popped, turn off the popcorn popper and sprinkle pink salt to taste. Start your movie and enjoy!", ["healthy-and-delicious-coconut-oil-popcorn_0", "healthy-and-delicious-coconut-oil-popcorn_1"]] [40626, "Introduction: Easy Popsicles. Do you like popsicles? but are you out and don't want to go to the store?\u00a0 Well Read on then! Step 1: Supplies!. You will need\n- A play doh container\n- Wooden skewers\n- Fruit juice\n- Duct tape\n-scissors\nAll household items. Step 2: Preparing. First, take out playdoh and wash out Thoroughly! It isn't toxic but just be be safe!\nCut skewers to size. Step 3: Making the Popsicle. First, pour the juice in the playdough container.\nThen take skewer and duct tape it into place.\nPut in freezer for at least an hour. Step 4: Eat!. Take it out of the freezer then eat!", ["easy-popsicles_0", "easy-popsicles_1", "easy-popsicles_2", "easy-popsicles_3", "easy-popsicles_4"]] [40627, "Introduction: Flourless Chocolate Espresso Cake With Chocolate Ganache and Spiked Berries. What's not to love about a chocolate-ey dense cake made of the very best ingredients -- chocolate, butter and eggs! (And it's gluten-free!) This relatively simple dessert is sure to bring a \"wow\" factor to the holiday table -- or any table! Step 1: . Let's start with the cake:Cake Ingredients:10.5 ounces bittersweet (not unsweetened) chocolate, chopped 3/4 cup (1-1/2 sticks) unsalted butter 7 large eggs, separated12 tablespoons sugar1-1/2 Tbsp. instant espresso, dissolved in 1-1/2 Tbsp. water2 teaspoons vanilla extractPreheat oven to 350\u00b0F. Step 2: . In a medium saucepan over low heat combine the chocolate and butter, stirring frequently until melted and smooth. Remove from heat. Allow to cool. Step 3: . Line bottom of a 9\u201d spring-form pan with waxed paper or parchment; butter the pan and the paper. Wrap outside of pan in foil. Step 4: . In the bowl of an electric mixer, beat egg yolks and 6 tablespoons sugar until it is very thick and pale, about 3 minutes . Mix gently the chocolate mixture, espresso and vanilla into yolk mixture.In another large bowl, using clean beaters, beat egg whites on higher speed until soft peaks form. Slowly add remaining sugar, beating until medium-firm peaks form. Step 5: . GENTLY fold whites into chocolate mixture in 3 additions. Step 6: . Pour batter into prepared pan.Bake cake until top is puffed and cracked, about 50 minutes. Cool cake in pan on rack (the cake will fall). Step 7: . Loosen the edges of the cake by cutting around the sides of the pan. Removed the pan sides. Place a disc/plate/cardboard round on top of the cake and invert onto the disc/plate/cardboard. Remove spring-form bottom and wax paper. Step 8: . While the cake is baking make the spiked berries and the GanacheMake Spiked Berries12 oz. bag frozen mixed berries\u00bd cup sugar\u00bd cup water2 Tbsp. orange flavored liquour (optional)Combine berries, sugar, water and orange liqueur in a small saucepan over medium heat and simmer until reduced and thickened. Reserve. Step 9: . Make Ganache:3/4 cup whipping cream 9 ounces bittersweet (not unsweetened) chocolate, chopped\u00bd cup toasted chopped hazelnuts (reserve)Combine chocolate and cream in the top bowl of a double boiler with a few inches of simmering water. Stir until the chocolate is melted and mixture is smooth.Remove bowl from double boiler and let ganache cool slightly, about 10 minutes. Step 10: . AssemblePlace cake on a cooling rack set over baking sheet. Spread about a \u00bd cup of ganache smoothly over top and sides of cake. Place in the freezer for about 3 minutes until about set. Repeat with remaining glaze. Press toasted hazelnuts into the side of the cake.Chill for at least 1 hour and up to a day. Step 11: . Serve at room temperature and topped with spiked berries.Serves 10-12", ["flourless-chocolate-espresso-cake-with-chocolate-g_0", "flourless-chocolate-espresso-cake-with-chocolate-g_1", "flourless-chocolate-espresso-cake-with-chocolate-g_2", "flourless-chocolate-espresso-cake-with-chocolate-g_3", "flourless-chocolate-espresso-cake-with-chocolate-g_4", "flourless-chocolate-espresso-cake-with-chocolate-g_5", "flourless-chocolate-espresso-cake-with-chocolate-g_6", "flourless-chocolate-espresso-cake-with-chocolate-g_7", "flourless-chocolate-espresso-cake-with-chocolate-g_8", "flourless-chocolate-espresso-cake-with-chocolate-g_9", "flourless-chocolate-espresso-cake-with-chocolate-g_10", "flourless-chocolate-espresso-cake-with-chocolate-g_11"]] [40628, "Introduction: Blueberry Coconut Porridge. This is one of my all-time favorite breakfast recipes! It is so simple, nourishing and delicious. I love this best in the warmer months, and it's so nice to open the fridge and not have to think about making breakfast! Full of healthy fats, protein and fiber, this porridge should keep you satisfied and energized all morning.INGREDIENTS 1/4 cup rolled oats4 teaspoons chia seeds2 teaspoons unsweetened coconut flakes1/8th teaspoon cinnamon (pinch)1/8th teaspoon sea salt (pinch)1/4 teaspoon almond extract (sub 1/2 teaspoon vanilla extract)1/4 cup full fat canned coconut milk6 tablespoons filtered water1 teaspoon maple syrup or honey (sub 2 drops stevia or eliminate for lower-sugar)1/3 cup fresh or frozen blueberriesDIRECTIONSPlace all ingredients in a small bowl except blueberries and whisk to incorporate. Stir in blueberries. Whisk every 2 minutes for 10 minutes to prevent chia seeds from clumping.Cover bowl and refrigerate at least 4 hours or overnight. To serve, enjoy as-is or top with almond butter and extra blueberries (my favorite).", ["blueberry-coconut-porridge_0"]] [40629, "Introduction: Better Than Chicken Nuggets. Yeah I know I'm being bold with the title, but I mean what I say. I'll have these beauties over fast food and store bought any day >:) Ingredients: 2 Chicken Breast (Boneless and Skinless) 1/2 cup cornstarch 2 eggs 1 tsp. salt 1/2 tsp. black pepper 6 Tbsps. flour 1 tsp. baking powder 1/4 cup vegetable oil Step 1: The Set Up. Have 2 Bowls ready. One for the cornstarch and the other one with the flour, salt, black pepper, baking powder, and eggs mixed together and set aside.Cut the chicken breast into cubes/bite size pieces and pat dry with a paper towel. Step 2: Dredge, Shake, Dredge. Coat the chicken pieces in the cornstarch *Do this a few at a time so they don't stick togetherRemove excess cornstarch. I find it easier to use a strainer for this.Dredge all the chicken pieces in the egg mixtureNow lets Cook!! Step 3: Fry Em Up. Heat the oil, on medium, in a large frying pan.Once its heated through, place the chicken pieces One by One and Spaced Out so they don't stick togetherFry one side till golden brown (3-5min) then flip and fry the other sideServe Warm :)*Make sure when you are frying, to wear long sleeves. Oil will fly*", ["better-than-chicken-nugget_0", "better-than-chicken-nugget_1", "better-than-chicken-nugget_2", "better-than-chicken-nugget_3"]] [40630, "Introduction: Kingdom Hearts 2 Keyblade Cake. When it comes to cake designs, I usually get a lot of notice before a birthday. In this case, my son gave me a week. One...week. I thought he would want Link or Mario or some other video game character, but he had been playing a lot of Kingdom Hearts 2 lately and decided he wanted a cake in the shape of the Keyblade. Okay...at least it's better than his brother who wanted the actual Keyblade for his birthday (\"But Mom...it's only $500!\").\nNo, the cake doesn't take a week to make - just to plan. The cake only takes an afternoon to decorate. The cake is cut out of a 13 x 9\" cake. It looks like a big cake, but it really only uses about half of the actual cake. These instructions\u00a0assume\u00a0you already have your cake baked. So if you don't, go ahead and bake it - or buy an un-decorated sheet cake at your local grocery store. I'll wait :) Step 1: Carving the Cake. Take a look at the photo (I've tried to outline the cuts so you can see them better). For this cake, you will use the whole top strip of cake shown in the picture and part of the second strip. The bottom left corner piece was used to make the handle and the bottom center piece was used to make the blade. The rest of the cake can be put aside for you to munch on as you assemble the Keyblade Cake.\nFor the handle, the square cake piece needs to be rounded out on one side and the center cut out (creating a large \"D\" shape).\nFrom the inner cut-out section of the handle, the center is cut out to be used. The side pieces can be discarded (eaten). Step 2: Assembling and Icing the Pieces. Line up all the\u00a0sword\u00a0pieces (except the blade) on your cake board or preparation surface (I highly recommend you decorate this cake on the surface you plan to serve it on). In the previous step, I mentioned you will use \"part of the second strip\" of cake. At this point, with your cake pieces assembled in front of you, determine how much of that second strip you want to use. This determines the finished length of your cake. In the photo, only about 3\" of the second cake strip was used.\nRemove the inner handle (to make icing easier) and ice the rest of the cake with vanilla icing. This is quick and easy using a large size 789 Wilton icing tip.\u00a0Smooth down the icing. The icing will be underneath a layer of fondant so it didn't need to be really smooth and it didn't need to be applied too thickly, either. Step 3: Covering With Fondant. Cover the whole sword (still without the blade) with marshmallow fondant (recipe here). Roll out small round cylinders made of fondant and place them vertically at the tips of the handle. Trim the height if necessary. This creates the protruding edges. then continue to cover the rest of the handle.\nTrim a bit off the ends of the inner handle piece (the one you removed in the previous step). You may need to test the size by placing it in position. The area is smaller now that you have iced the handle and covered it in fondant. Once the inner handle is sized down to fit the new space, ice it and cover with fondant and place inside the handle.\nAt the top center of the handle, lay an extra piece of fondant beneath the top layer to jut out the top handle more and give it some shape.\nUse trips of fondant to cover the ugly seams and add more details (like the ridges in the top part of the handle). Step 4: The Blade. Ice the top and sides of the \"blade\" cake piece. Roll fondant into 2 round cylinders and place at the ends of the two inner blade tips. Roll a strip of fondant to wrap around the sides of the blade piece leaving the seam in the back (along the straight edge).\nThen cut a top piece out of fondant (complete with the rounded tip details). I apologize for not having a photo of this step - the photo I have already has the \"paint\" on the cake. Step 5: \"Painting\" the Cake. With the final touch of the keyblade in place, you can place it at the end of the sword and start painting.\nMix about 1 Tablespoon of almond extract (you can also use vodka) with yellow food coloring to achieve the color you want. Brush the paint on the fondant all over the sword on up to the handle. Do not discard the yellow \"paint\". You will need it later.\nFor the handle, mix about 1 Tablespoon almond extract with\u00a0silver\u00a0Pearl Dust, found in cake decorating isles in craft stores (or use edible glitter) and a smidgen of black food coloring. Use this mixture on the outer handle area. You may need to paint this area more than once.\nOnce the silver areas are done, add more black food coloring to the \"paint\" and color the inner handle and the \"bolts\" in the corners of the handle. Step 6: The Chain and Mickey Charm. For the chain, roll marshmallow fondant\u00a0 into ropes and form into rectangular chain links. Go ahead and close the links at this time even though they aren't linked together.\u00a0\nFor the top chain hook, Roll marshmallow fondant into a rope and create a \"corkscrew\" to go into the end of the cake. Attach a \"clasp\" to the corkscrew, and then attach the base of the \"clasp\" to a chain link.\nFor the Mickey Mouse head, roll out marshmallow fondant to about 1/4 inch thick. Lightly press a 2\" biscuit cutter into the fondant for the main part of the head and a smaller circle (I used a bottle cap from a sprinkles jar) for the ears. Just lightly press the circles into the fondant. Don't push all the way through. Then cut out the Mickey Mouse head.Note:Once I cut it out, I thought something was off. Then I realized that Mickey's ears were supposed to be full circles just barely attached to his head so I molded the fondant ears to make them more full circles. It looked less like a bear head then. Keep that in mind when you're cutting out your mickey head. Don't go by my picture - keep the ears a little more off the head.\nThe hole in the top of Mickey's head was created using a size 12 round decorating tip.\nPaint all the pieces with your yellow gold \"paint\".\nOnce the paint dries, cut a hole into the end of the cake on the handle and insert the corkscrew chain piece. Cut one end of each chain link and began connecting the links lightly pressing the links to close. End with the Mickey Mouse head.\nWith the chain and Mickey charm in place, your cake is complete!", ["kingdom-hearts-2-keyblade-cake_0", "kingdom-hearts-2-keyblade-cake_1", "kingdom-hearts-2-keyblade-cake_2", "kingdom-hearts-2-keyblade-cake_3", "kingdom-hearts-2-keyblade-cake_4", "kingdom-hearts-2-keyblade-cake_5", "kingdom-hearts-2-keyblade-cake_6"]] [40631, "Introduction: Mac & Cheese Assimilation by Shellfish. Mac & Cheese Assimilation By ShellfishResistance is futile my friends in this seafood variation of Marconi & Cheese perfect for summer! Chopped Artichoke Heart thrown in for good measure along with a combination of shellfish a dish even the Borg will find appetizing. Step 1: Ingredients. The fact that humans by nature can't let some stuff go helps explain the endless popularity of Macaroni & Cheese. Going back even further is the role shellfish has played in the human experience. The measure of life and death in some cases boy do we love shellfish.1 each 4 to 6 ounce Rock Lobster Tail (shelled, cooked and sliced) 2 each clusters Canadian Snow Crab Legs with Claw (shelled and chopped) 12 each ounces peeled and deveined 31/35 Count Shrimp 8 each ounces dried Barilla Elbow Macaroni Pasta (cooked and drained) 6 each ounces chopped Roland Artichoke Heart Quarters 2 each ounces Roland Diced Pimentos 10 each ounces Sargento Fine Shredded Cheddar & Jack Cheese Mix 2 each ounces Challenge Butter (salted or unsalted) 2 each ounces diced Red Onions1 each tablespoon minced Garlic 4 each tablespoons finely chopped Fresh Parsley 1 each squeezed Lemon1 each teaspoon Paprika (garnish) Step 2: Instructions. Note: These steps happen quickly. For best results having the ingredients prepped ahead of time is a must. Cooking to blend is important throughout the process.Wash your hands with medium hot water and soap. In one large baking pan or two medium baking pans fill 1 inch of water and place in oven. Heat oven to 475 degrees for 30 minutes. Oven steam 1 each 4 to 6 ounce Rock Lobster Tail for 15 minutes and 2 each clusters CanadianSnow Crab Legs with Claw for 8 minutes. Slice Rock Lobster Tail first length wise in the middle then in 1/4 inch slices width wise set aside. Keep lobster shell for final plate. Shell the Snow Crab Legs to remove the meat and coarse chop set aside. Keep the two crab claws for final plate. In a medium sized skillet on medium high heat melt 1 ounce each Challenge Butterand add 1 each tablespoon minced Garlic and 1 each tablespoon finely chopped Fresh Parsley cook for 1 minute. Add 6 each ounces chopped Roland Artichoke Heart Quarters, 2 each ounces Roland Diced Pimentos and 2 each ounces diced Red Onions cook for 1 minutes. Add 12 each ounces peeled and deveined 31/35 Count Shrimp cook for 4 minutes. Squeeze 1/2 each Lemon and add 2 each tablespoons finely chopped fresh parsley stir to blend. Add the portion of Rock Lobster Tail and Canadian Snow Crab cook for 2 minutes then turn off heat. In a separate large sized skillet on medium high heat add 1 ounce each Challenge Butter to melt. Add the cooked and drained Barilla Elbow Macaroni Pasta cook for 2 minutes. Add 5 each ounces Sargento Fine Shredded Cheddar & Jack Cheese Mix to pasta and stir to blend. Add the contents of the Shellfish & Artichoke mix to the Macaroni & Cheese and stir to blend cook for 2 minutes and turn off heat. Preheat oven to 350 degrees for 30 minutes. In a baking pan add the blended Shellfish Artichoke Macaroni & Cheese contents. Top with 5 each ounces Sargento Fine Shredded Cheddar & Jack Cheese Mix and cover evenly to an inch from the edge of the pan. Bake in oven for 20 minutes at 350 degrees turn off oven and remove baking pan to cool. To make final plate design take the lobster shell open up to add desired amount of Shellfish Artichoke Macaroni and Cheese giving the effect of bursting out. Then place the two crab claws to give the design life. Garnish with parsley, lemon and Paprika. Step 3: Stirring Method. Total cook time to this point is less then 10 minutes. Stirring to blend as a cooking method is a great way to buildup the colorful effect of this dish. Step 4: Keep It Colorful. A signature of my plate or table design philosophy is to make each step look colorful and appetizing so in the end its just serve, eat and smile. Step 5: Mix Macaroni, Cheese and Seafood. I like using a lot of butter in this recipe which helps add a true country flavor to the Macaroni. The above two steps are again quick. Once the Macaroni & Cheese are mixed together add the Shellfish & Artichoke Medley turn off heat and stir to blend. Step 6: Time to Bake!. Important to spread the cheese mix evenly leaving an inch from the edge of the pan. When the cheese melts it will cover that space without crusting on the sides. Step 7: Take Out of Oven. Wow! It really turned out as good as it looks. If you like more of a golden brown top feel free to cook longer. Step 8: DONE!. The final plate design was fun using the lobster shell and crab claws. A life long fan of Star Trek there is little chance this creation will live long and prosper. But in the end its purpose was to be served to the collective or in this case the family.", ["cheese-assimilation-by-shellfish_0", "cheese-assimilation-by-shellfish_1", "cheese-assimilation-by-shellfish_2", "cheese-assimilation-by-shellfish_3", "cheese-assimilation-by-shellfish_4", "cheese-assimilation-by-shellfish_5", "cheese-assimilation-by-shellfish_6", "cheese-assimilation-by-shellfish_7", "cheese-assimilation-by-shellfish_8"]] [40632, "Introduction: Green Tea Crepe Cones. \nCrepes, pudding, whipped cream, fruit, wooHOOOOOO! Step 1: Assemble Gear & Ingredients. \nYou will need a batter spreader, which can be located through a web search (available at many resellers), or constructed from two dowels.\u00a0 The one in the image is made from one 5/8\"\u00a0 7-inch dowel, drilled to fit a 3/8\" 9-inch dowel.\nHeat - resistant silicone spatula\nDisposable food service glove\nElectric Griddle For the batter:\n2 cups flour\n4 slightly beaten eggs\n1 cup milk\n1 cup brewed, room-temperature green tea\n1/2 teaspoon salt\n2 Tablespoons cooking oil\nPlace all ingredients together in a medium mixing bowl and blend until smooth. While your batter is resting, assemble:\nRipe fruit, sliced\nWhipped cream or topping\nPrepared pudding\nChocolate, caramel, butterscotch, fruit, or other syrups\nChopped nuts, sprinkles, etc.\nIce cream Step 2: Clean and Slice Fruit. Clean, trim and slice your selected fruit.\u00a0 Set aside. Step 3: Pouring and Spreading the Crepe. Preheat your griddle to 400 degrees Fahrenheit.\u00a0\nUsing a cup or ladle, pour 1/2 cup batter into the center of the griddle.\u00a0 Holding the spreader in your fingertips by the very tip of the handle, and with the crosspiece resting gently in the center of the batter, move the batter smoothly in a circle, keeping close to the center of the griddle on your first rotation.\u00a0 Then, continue spreading toward the outer edge until the crepe is the proper size (it will be self-evident when it won't spread any farther). Step 4: Flip the Crepe. \nUsing a silicone spatula, carefully work your way around the edge of the crepe.\u00a0 When you are able to lift one edge up (on the right side, if you are right-handed),\u00a0 flip it over onto your left hand, while moving that hand slightly back -- NOT up.\u00a0 Pulling up will cause the crepe to rip.\u00a0 Also, it's a very good idea to wear a food service (disposable) glove to protect your hand from the heat.\nFlip crepe back onto spatula, then back onto your hand until most of it is loosened, and then place the crepe on a plate or towel.\u00a0 Crepes can be stacked without sticking.\nThere are very helpful videos available on YouTube that demonstrate the making of crepe cones. Step 5: Add Toppings. Pudding!\u00a0 Whipped cream!\u00a0 Fruit!\u00a0 ICE CREAM!\nMake your wedge about 20 percent of the outer diameter, moving in a cone shape toward the middle.\u00a0 If it extends slightly past the center, that's okay. Step 6: Folding and Rolling. Fold the crepe smoothly (not loosely) over the fillings.\u00a0 Then, take hold of the filled portion and roll it over the unfilled portion of the crepe, keeping it close as you roll.\u00a0 If the fillings try to escape, just pack them back in after the cone is upright. Step 7: Dress It Up!. Roll cone in a square of wax paper or foodservice paper to hold it together.\nFor a more traditional cone-type arrangement, add some extra ice cream and froo-froo.\u00a0\nA spoon is helpful.\u00a0 A plate underneath is crucial.\u00a0\nEnjoy!", ["green-tea-crepe-cones_0", "green-tea-crepe-cones_1", "green-tea-crepe-cones_2", "green-tea-crepe-cones_3", "green-tea-crepe-cones_4", "green-tea-crepe-cones_5", "green-tea-crepe-cones_6", "green-tea-crepe-cones_7"]] [40633, "Introduction: Cheese Fondue. Step 1: When to Eat Fondue. Fondue is a winter dish. If you have a hankering for some melted cheese in the summer, eat raclette instead (raclette cheese melted and scraped onto baby potatoes and cornichons). Fondue is also a social dish, and it should be shared with as many friends and family as can sit around the table and reach into the pot. Of course, rules are made for being broken... I usually jump at the chance to eat it whenever the occasion arises, even in the summer time. Step 2: Equipment. The fondue pot is called a \"caquelon\" (kah klon -- but don't pronounce the \"n\"). It can be made of clay but most fondue restaurants prefer enameled cast iron pots. Not only are they stronger but they distribute the heat more evenly. The only drawback is that it might take the cheese a little longer to melt. Do not make fondue in any reactive pot, such as aluminum or any other metal, and never make it in any pot treated with a non-stick surface, such as teflon. The cheese needs to be heated constantly even as you are eating it. For this you will need a \"rechaud\" (\"spirit stove\" is the translation suggested by rabid_engineer -- it's a metal stand which holds the pot over an adjustable flame). If you don't have one it can be improvised: a few bricks, a sterno or even 6-8 tea candles and a metal grill from the stove-top or small barbecue will do the trick. Fondue forks are longer than standard forks, which makes it easier to reach into the pot, and narrower, to fit small pieces of bread. They are also sometimes color coded, which is not important for cheese fondue. It matters only for Bourginonne fondue, which requires you to let pieces of meat cook in hot broth or oil. You can use regular forks -- it just won't be quite as comfortable to share the pot with a group of people. Step 3: Ingredients. Cheese As I mentioned in the intro, there are many types of cheese fondue. This one, the moiti\u00e9 moiti\u00e9, uses 50% gruyere cheese, and 50% vacherin fribourgois. If you can't find vacherin you can make a pure gruyere fondue. It won't be quite as creamy but it will still be delicious. The approximate amount of cheese is 200g per person, or about 7 oz. So for 6 people you'd need 1lb 5 oz of vacherin and 1lb 5 oz of gruyere. If this is your first taste of fondue, maybe you would use a little less. In New York City a store called Ideal Cheese in the upper east side sells both types of cheese, and I've also found them at Sahadi's on Atlantic Avenue and at Fairway. To locate a supplier you can contact a Swiss consulate near you. They are used to calls from homesick Swiss expatriates looking for cheese. Wine Swiss white wine is also hard to find, because it is expensive to produce (land and labor are at a premium in Switzerland), and because it is not appreciated as much out of the country as it is within. It you can get a Chasselat from Vaud (Epesses is my favorite), or a Fendant from the Valais. Otherwise search for a Chasselat from the Haute Savoie region in France. That's right across the lake, and their wine is similar and more widely distributed. You want something light and dry. Definitely NOT a Chardonnay or a sweet desert wine, but an Italian white such as Orvieto could work in a pinch. Potato starch is what most people use in Switzerland, but corn starch is more common in the US, and it works just as well. Kirsch is cherry brandy. It is possible to omit this ingredient and just use wine, but it adds a nice flavor. Garlic is not optional. It adds a necessary tang. You can even drop in a few larger chunks if you are feeling adventurous. Bread. The perfect bread is called \"mi-blanc,\" but I've never seen it outside of Switzerland. It is a crusty white loaf of medium density. Whole grain bread is much too heavy, and baguettes are usually too light, although they will make an OK substitute. Portuguese peasant bread has the right texture. NEVER use pre-sliced sandwich bread. It won't taste right and it will fall apart in the cheese. In the French speaking part of Switzerland mi-blanc bread is cut into thick slices and served in a basket on the table, preferably on a red and white checkered napkin. People then break the slices apart with their hands. Swiss Germans will serve the bread pre-diced into bite sized pieces. No matter how many years they spend in the French speaking region, no matter how hard they work at hiding their accents, cutting up the fondue bread is a dead give-away. Season the fondue with freshly ground pepper, and a little nutmeg, if you'd like. Step 4: Preparation. Before you start you need to be ready to serve, because you can't leave the stove while the cheese is melting, and you need to serve immediately as soon as it is ready. Set the table with salad plates (bigger than saucers, smaller than regular dinner plates). Cut the bread in thick slices or bite-sized chunks if you'd like to appear Swiss German. Set up the \"r\u00e9chaud\" with a match ready to light the sterno. Get the caquelon ready by cutting a clove of garlic in half and rubbing the sliced side all over the bottom and sides of the pot. You want the surface to be coated with garlic juice and oil both for flavor and to prevent sticking. Prepare the gruyere by grating it. Prepare the vacherin by slicing it into chunks, approximately 1/4\" wide. Keep the two cheeses separate. Measure out the wine. Swiss recipes call for one \"white wine glass\" for each serving. These glasses resemble shot glasses and contain a little under 1 dl, which translates as\u00a0 about 1/3 cup for 7 oz of cheese. Press one clove of garlic into each cup of wine. If you'd like to, cut up one clove into small chunks. Mix 1/2 tsp starch (corn or potato) per serving with the Kirsch. The amount of Kirsch can vary according to your preference, but you can start with 2 tbsp per serving. Once all the dinner guests are present you can start cooking. It will take about 10 minutes and everybody should be ready to eat the instant the cheese has melted. Put the wine and garlic into the caquelon and turn the heat to medium-low. Add the gruyere and stir continually with a wooden spoon. The cheese should melt but not boil. When the gruyere has melted, add the Kirsch with the starch mixed in and the the vacherin piece by piece. Let each piece melt before adding the next, and keep stirring continuously. Season with freshly ground pepper (and nutmeg if desired) to taste. Serve immediately. Step 5: Serving. Adjust the temperature of the sterno so that the cheese bubbles very slowly when the cheese is not being stirred. With the proper equipment this is easy, but if you're making do with an improvised system you will need to raise or lower the pot, or add or blow out some candles. Put a piece of bread on your fork, stir it around in the pot for a few seconds, then eat while the next person stirs in their bread. Grind some fresh pepper onto your plate and dip the cheese covered bread onto it before eating. Fondue is a rather delicate emulsion so it needs to be continually stirred. If everybody is chatting away and not eating, the cheese might separate into an unappetizing mix of rubbery cheese and oily juice, particularly if it is 100% gruyere or if the cheese is not fresh. If this happens not all is lost: take it back to the kitchen, mix some extra starch into a small amount of Kirsch and stir, stir stir over moderate heat till you get it back together again. If that's not enough, a small amount of baking soda might help. Whatever you do, NEVER drink coke with fondue, and I strongly advise against beer or any other cold carbonated beverage. Drink HOT tea (not iced) or white wine. Coke in particular does bad things with the cheese in your stomach. It makes the cheese rock hard and entirely indigestible. You will feel sicker than you have ever felt before. I am speaking from experience. In \"Asterix in Switzerland\" the hapless guest who accidentally drops his bread in the cheese gets thrown into the lake. The real tradition is a bit more mundane. Female guests are supposed to kiss all males gathered around the table and vis versa. As teenagers, bored by these rounds of kissing (we're talking three pecks on the cheek, not French kissing...) we used to play truth or dare. When you serve the white wine, offer the last drops in the bottle to whomever needs the most luck in love. These coveted drops are called \"les amours.\" Once the melted cheese is all gone if you're lucky you will be left with a crispy brown crust stuck to the bottom of the pot. This is called the \"religieuse\" (translation: the religious woman -- don't ask me why) and it is the best part of the fondue. Scrape it off with your forks and enjoy... To clean up, pour cold water in your caquelon and let it soak overnight. If it's not too cold, crack open a window. Morning after smells of a fondue party are not very pleasant. Step 6: Fond(ue) Memories. Some Swiss households have a special room, usually in the basement, devoted to eating fondue (and drinking, if truth must be told) called the \"carnozet.\" (pronounced car-nots-ey) I had some friends in apartment buildings who had outfitted their rented storage cages in the basement with table, benches, and wine racks. We spent many enjoyable hours crammed into these small dark spaces eating, drinking, and making as much noise as we pleased. I would do it here in Brooklyn but I think it would spook my neighbors, and I\u00a0need the storage... After watching Reagan's and Gorbachev's motorcades zoom by on their way to peace talks and attending my parent's dinner party with Raisa's interpreter I threw my own \"red\" fondue party. I baked red bread, dyed the fondue and the white wine with red food coloring (drinking red wine would have been unthinkable), and stupidly, lit the room with red lights which destroyed the effect of the dyed food. Everything just looked gray but we had fun anyway. In the dead of night, all decked out in our communist paraphanelia we roamed the empty streets, waving a red flag and singing the Internationale at the top of our lungs. We did not get arrested but we did get a few frightened looks. A melancholic fondue memory is my high school sweetheart's Thanksgiving visit during my freshman year in college in Providence, RI. Since we had no special equipment we huddled around the electric stove top in the deserted dormitory in a (failed) attempt to recreate the good cheer of fondue. It just made me even more homesick. Years later, a fondue compatible enamel pot from Zabar's became a tacit engagement present: it was the first purchase I made in common with the man I later married. Despite his Tennessee roots he shared my enthusiasm for melted cheese, which was a definite selling point. I proposed to him in the subway on the way home from a Swiss restaurant in the East village. I didn't mean to propose in the subway -- I\u00a0meant to do it over fondue, but somehow the cheese did not give me enough courage. I was only able to blurt out the question as the N train pulled away from City Hall. One last warning about fondue: it always gives me weird dreams. Not bad, just vivid and unsettling. Euro art film dreams.", ["cheese-fondue_0", "cheese-fondue_1", "cheese-fondue_2", "cheese-fondue_3", "cheese-fondue_4", "cheese-fondue_5", "cheese-fondue_6"]] [40634, "Introduction: Grape Jelly. I was cleaning out the frig so we'd have some place to store leftovers from Easter supper and found four pounds of over ripe grapes shoved to the back. Since throwing out unused produce is a common occurrence in this household i decided to stop the vicious cycle and make jelly...\nAfter all, everyone loves jelly, even if they don't use it.\nImaging a picture of grapes in a bag here, (camera fail!). Step 1: Clean and Cook the Grapes. First thing you should do is wash the grapes, follow that by picking them off the stems, you don't need to be perfect. Be sure to pick out any moldy or mushy grapes, we aren't trying to make ourselves sick.\nI had half green and half red grapes. I cooked them for about 20 minutes until they were a delicious mush. Step 2: Strain. Line a colander with cheese cloth and drain the mush into a bowl for a couple of hours, when it's cool gather up the cheese cloth and squeeze any leftover juice from the mush, compost the mush. Step 3: Cook the Juice. I got three cups of juice from the grapes, probably could have done better, but whatever. So I added two cups of sugar so it wouldn't be too sweet, and boiled over medium heat until the candy thermometer read 220 degrees Fahrenheit.\u00a0 As you can see, even three cups in a 6 qt. pot tried to boil over, do not leave it unattended. Step 4: Canning. So I decided not to can such a small quantity, you can do a standard boiling water process for 5-10 minutes and it will keep for a year. Instead I washed out an Ikea Beer Mug with boiling water and poured the jelly in and covered with saran wrap, it should last 3 weeks in the frig.\nLet gel overnight and enjoy.\nyou probably noticed that it is a little runny, there are two possible causes, I used over ripe fruit which is low in pectin, and I used less sugar then generally recommended (3/4 cup for each cup of juice). Next time I would probably just cook a chopped up apple with the grapes to add pectin.\nBTW, it tastes freaking awesome, better than any commercial grape jelly I've ever had.", ["grape-jelly_0", "grape-jelly_1", "grape-jelly_2", "grape-jelly_3", "grape-jelly_4"]] [40635, "Introduction: SLOW COOKER ROOT BEER BBQ SLIDERS. ROOT BEER SLIDERS 2 lb pork tenderloin, halved1 can(s) root beer2 Tbsp liquid smoke1 Tbsp seasoned saltROOT BEER BBQ SAUCE3 can(s) root beer1/4 c sugar1 bottle store-bought bbq sauceSERVING 24 slider buns24 dill pickle slices24 toothpicksINSTRUCTIONS1. Place the pork tenderloin in the bottom of a slow cooker and sprinkle with the seasoning salt. Pour the root beer and liquid smoke over the top. Place the lid on the slow cooker and cook on low for 8 hours. 2. Put 3 cans of root beer and sugar in a pot and cook over high heat. Once boiling, reduce heat to medium and cook until the consistency is syrupy. Stir the desired amount of root beer reduction into the BBQ Sauce. Set aside.3. Remove pork from slow cooker. Shred and toss with desired amount of BBQ sauce. Serve on slider buns with pickles and extra sauce. Pierce each sandwich with a toothpick.", ["slow-cooker-root-beer-bbq-sliders_0"]] [40636, "Introduction: Polvorones De Canele. Polvorones de Canele are easy and fun to make Mexican cinnamon cookies. With these simple steps, you'll be making and enjoying them in no time! Step 1: Ingredients/ Materials. Cookie SheetsMixing bowlSmall bowlMixer2 cup butter1 cup confectioner's sugar1 teaspoon ground cinnamon1/2 teaspoon salt2 teaspoon vanilla extract3 cups all-purpose flour Step 2: Confectioner's Sugar. Pour 1/2 cup confectioner's sugar into a large mixing bowl. Step 3: Butter. Add 2 cups(4 sticks) of butter in with the confectioner's sugar. Step 4: Mixing. Mix the sugar and butter together with a mixer until you get a thick paste. Step 5: Vanilla. Add 2 teaspoons of vanilla extract. Step 6: Flour, Salt and Cinnamon. Combine 3 cups of all-purpose flour, 1/2 teaspoon salt and 1 teaspoon of ground cinnamon. Mix them with a mixer until it's a stiff dough. Step 7: Cinnamon Mixture. Mix together 2 cups of confectioner's sugar and 2 teaspoons of cinnamon in a small separate bowl. Step 8: Making and Coating the Cookies. Shape dough into 1-inch balls and roll them in the cinnamon mixture. Then, place them on a cookie sheet. Step 9: Baking. Bake them in the oven for 15-20 minutes, or until golden brown. Be careful, they're hot! Step 10: Enjoy!. Now all that's left do do is let them cool down and eat them:D", ["polvorones-de-canele_0", "polvorones-de-canele_2", "polvorones-de-canele_3", "polvorones-de-canele_4", "polvorones-de-canele_5", "polvorones-de-canele_6", "polvorones-de-canele_7", "polvorones-de-canele_8"]] [40637, "Introduction: Coffee Bean Extract. Here's another popular extract that is easy to make. We don't use coffee extract as often as other extracts, so I'll make one small bottle every 6 months so it's always available. Making your own coffee extract is cheaper than buying it in a store and more impressive. Great way to add coffee flavoring to a homebrewed stout. Will last forever if stored properly. All these extracts, we really should invest in smaller brown bottles. Step 1: Beans. Crush up your beans. Crush, not grind. You want rough smashed pieces, not a fine grind. Use about 4 tablespoons for 1 cup of alcohol. Step 2: Alcohol. You can use vodka, clear rum, bourbon, or brandy for your extracts. Nip bottles work great as they're small and super cheap. 1 tablespoon of crushed beans per 1 alcohol nip should be enough to get a small extract going. Step 3: Bottle. Pour the coffee beans into your jar and then fill with alcohol. Put the cap on and give it a shake. Step 4: Age. Keep the extract out of direct sunlight and allow to age for 2-4 weeks. Don't forget to give the bottle a daily shake. After 2-4 weeks you can strain out the coffee beans and keep the extract in your cupboard for whatever needs you have. ", ["coffee-bean-extract_0", "coffee-bean-extract_1", "coffee-bean-extract_2", "coffee-bean-extract_3", "coffee-bean-extract_4"]] [40638, "Introduction: Bleeding Gum Rolls. It is Halloween time!Making food look scary and horrifying is absolutely fun. Here is a Bleeding Gum replica of Good Food.This is an absolutely delicious appetizer. The tomato-chicken gravy creates the bleeding effect.I have got the gums and teeth from cucumber slice.Hope you like this Halloween idea.If you like it please vote for me in the contests it is in.Thank you. :) Step 1: Ingredients. Preparation Time - 15 minutesCooking Time - 10 minutesChicken (Shredded) - 1/2 CupPepper - 1 Tsp Salt - As required Oregano (Dried) - 1 Tsp Tomato - 2 Garlic - 1/2 Tsp Cucumber - 1Olive Oil Step 2: Cook the Chicken. Pressure cooker Method:Place the cleaned and washed chicken in the Pressure Cooker. Pressure cook it till the chicken is tender and done.When you get the smell of the stock or by 10-15 minutes the chicken will be done. Take it out of the pressure cooker after the pressure has released.You can use any method to cook the chicken and shred it. The main aim is to get shredded chicken. Step 3: Shred and Mince. Separate the chicken from the bones. Shred the chicken. In an mixer mince it to a coarse texture.In a pan heat some oil. Roast the shredded chicken till it turns light brown. Step 4: Tomato Puree. Blanch the tomato and remove the skin. In a blender/Mixer puree the tomato. Step 5: Chicken Tomato Gravy. In a pan heat the olive oil and add crushed garlic. Saute it. Now add tomato puree. Saute till tomato gets cooked and the water content gets reduced. It should be almost dry. It will take 5 minutes. Add pepper, salt and dry oregano. Add the roasted chicken mince. Saute for 2 minutes. Step 6: Cucumber Slice. Slice the cucumber in the middle lengthwise.With help of knife slice a small portion so that the seed are in the middle.Do as in the photo. The slice should be very thin or rolling would be difficult. Place the slices on tissue or absorbent to remove excess water. Step 7: Roll. Add the tomato chicken mix in the middle throughout the length of cucumber slice.Roll it.Now the tomato gravy behind the seed portion of cucumber will look like blood.The seed looks like the teeth. The seeds of cucumber give a good haunted and halloween effect.A Bleeding Gum Halloween Appetizer.Hope you enjoyed it!", ["bleeding-gum-rolls_0", "bleeding-gum-rolls_1", "bleeding-gum-rolls_2", "bleeding-gum-rolls_3", "bleeding-gum-rolls_4", "bleeding-gum-rolls_5", "bleeding-gum-rolls_6", "bleeding-gum-rolls_7"]] [40639, "Introduction: 5 Min Microwave Weetabix Cake . Weetabix is one of my favorite breakfast item.I usually eat it with warm milk and chocolate syrup.It's high in fibre and good for babies too.This time I'm gonna make its cake version.Hope you'll like it.. Step 1: 1.You Are Gonna Need - 1.2 Weetabix Biscuits 2.1 Egg 3.250 Ml Warm Milk 4.vanilla Extract 5.Chocolate Syrup 6.sugar 2 Tb Spoon 7.Nuts and Raisin (optional). Step 2: 2.Whisk the Egg and Add Vanilla Extract and Sugar...whisk! . Step 3: 3.Now Add Weetabix Biscuits(crashed). Step 4: 4.Pour Warm Milk and Whisk It Properly. Step 5: 5.Now Add Some Dollops of Chocolate Syrup As You Like! . Step 6: 6.Set It Aside for 10 Minutes . Step 7: 7.Now Add Nuts and Raisins and Microwave for 5 Minute and You Have Done It ! . ", ["5-min-microwave-weetabix-cake-1_0", "5-min-microwave-weetabix-cake-1_1", "5-min-microwave-weetabix-cake-1_2", "5-min-microwave-weetabix-cake-1_3", "5-min-microwave-weetabix-cake-1_4", "5-min-microwave-weetabix-cake-1_5", "5-min-microwave-weetabix-cake-1_6", "5-min-microwave-weetabix-cake-1_7"]] [40640, "Introduction: Tutti Frutti Rainbow Mochi. Super easy to make and kids love them! Step 1: Ingredients. per color:42 g jello powder of any flavors you like, strawberry, raspberry, blue, lime, orange, lemon, grape, whichever :)1/2 c glutinous flour1/2 c hot water1/2 c sugar, this is optional (your mochi will be much sweeter with sugar obviously. My oldest son doesn't care whether I add sugar or not, but my younger sometimes would choose the one with additional sugar).cornstarch/potato starch/tapioca starch, whichever you have at home! Step 2: Method. Place jello powder in a bowlMix in glutinous flour (and sugar)Pour in hot boiling water, stir to combineMicrowave for 1 minute long, stir Dump mass onto potato starch and sliceCoat slices with the starch and place mochi on serving plateEnjoy :)", ["tutti-frutti-rainbow-mochi_0", "tutti-frutti-rainbow-mochi_1", "tutti-frutti-rainbow-mochi_2"]] [40641, "Introduction: Italian Meatball Pie. The ultimate comfort food - hot meatball sub, dripping with rich, savory tomato sauce and lots of melted cheese - baked into a tender bread crust pie. Can food possibly get any better than this? Step 1: What You'll Need:. (Note: This recipe makes a large enough pie to feed 8 people.)\nDough:\n\u00a0- 1 tbsp. (1 pkg.) active dry yeast\n\u00a0- 1/3 c. warm water (105-115 degrees F)(see note in step 2)\n\u00a0- 1 1/3 c. warm water\n\u00a0- 2 tbsp. sugar\n\u00a0- 1/2 tbsp. salt\n\u00a0- 1 1/2 tbsp. shortening\n\u00a0- 4 to 5 cups all-purpose flour\nFilling:\n\u00a0- 1 1/2 lb. ground beef\n\u00a0- 1/2 c. fresh bread crumbs(see note in step 3)\n\u00a0- 1/2 c. grated parmesan cheese\n\u00a0- 1 egg\n\u00a0- 1 1/2 tsp. dried oregano\n\u00a0- salt and pepper\n\u00a0- 2 c. (500ml) store-bought or homemade tomato sauce\n\u00a0- 2 c. grated mozzarella cheese\n\u00a0- 3 tbsp. butter\n\u00a0- 3 cloves garlic, minced Step 2: Making the Bread Dough Crust. Dissolve the yeast in the 1/3 c. warm water. (Use a thermometer to check the heat of your warm water, so that you don't kill the yeast with heat. This will ensure a light and tender bread dough crust.)\nPour the dissolved yeast into a large bowl, along with the remaining 1 1/3 c. warm water, sugar, salt, shortening and 2 cups of the flour. Using an electric mixer, mix the dough until smooth. Using a spoon, add in as much of the remaining 3 cups of flour needed to make the dough easy to handle, and not too sticky.\nTurn the dough out onto a lightly floured surface; knead the bread dough until smooth and elastic, about 10 minutes. Return dough to bowl and spray with a little oil. Turn dough over and spray with a little more oil. This will prevent the dough from sticking to the bowl. Cover the dough with a clean kitchen towel, and let rise in a warm place* for 1 hour, until dough doubles.\n(* a warm place can be on top of your fridge, on the stove while preheating, in a sunny window, on top of a computer monitor, anywhere that is a little warmer than room temperature) Step 3: Preparing the Meatballs. In a bowl, mix together the ground beef with the fresh bread crumbs*, parmesan cheese, egg, oregano, and salt and pepper to taste.\u00a0\nUsing a 1 1/2-inch ice cream scoop, or your hands, divide meat into meatball-sized portions, placing them onto a plastic cutting board. Once the meat is divided, roll the pieces into nice, round meatballs.\u00a0\nPlace the meatballs into a large, non-stick frying pan with a little oil. Cook meatballs over medium-high heat until browned on the outside.\u00a0\nPour 1 c. of the tomato sauce into the pan, reduce heat and let meatballs simmer, covered, for about 10 minutes. This will finish cooking the inside of the meatballs, as well as infuse them with tomatoey goodness.\n(* to make fresh bread crumbs, place a torn-up slice of bread into a food processor \u00a0and pulse until you get crumbs. One slice of bread makes about 1/2 cup of bread crumbs) Step 4: Rolling Out the Crust. Dump the risen dough onto a floured counter and divide into 2/5 and 3/5 pieces. Roll out large half of dough large enough to cover the inside of a 10\" (25 cm) pan* with a 1\" (2.5 cm) overhang. Place into the pan and press into corners.\nRoll out the smaller piece of dough into a 12\" by 12\" (30x30 cm) square and cut into 1-inch strips. These strips will be used to make a lattice top to the pie once it is filled.\n(* I suggest using a 10\" springform pan, which will provide extra support when the crust rises during baking. I used a quiche pan, which also worked well, but the crust overhang drooped slightly over the edges during baking.) Step 5: Assembling and Baking. Place the meatballs evenly into the bread dough crust. Pour extra 1 c. of tomato sauce over meatballs. Top the meatballs with the grated mozzarella cheese.\u00a0\nLay the dough strips in a grid pattern over the top of the pie, weaving each piece into the others to form a lattice top. Use a pair of kitchen shears to trim the edges of the dough to no longer than 1 inch past the edge of the pan.\nUsing water and your fingers, seal the edges of the pie closed by rolling the edge of dough over on top of itself, like the crust of a pizza.\nIn a small bowl, mix the butter and minced garlic, and heat for 30 seconds in the microwave. Using a pastry brush, brush the top crust of the pie with the melted garlic butter.\nPreheat the oven to 350 degrees F. Cover the pie with a clean kitchen towel and let the dough rise again, about 20 minutes.\nPlace the pie in the oven and bake for 30 minutes, until the crust is golden brown. Now the hardest part: let the pie rest for 15 minutes before cutting into its deliciousness.\u00a0 Step 6: Eating the Pie!. There you have it - one ooey-gooey, cheesy and delicious, hot-meatball-sub in a pie dinner. Serve up a nice big slice of this pie with a cesar salad and a dish of olive oil and balsamic vinegar, for dipping all the extra bread crust pieces in! Yummy!", ["italian-meatball-pie_0", "italian-meatball-pie_1", "italian-meatball-pie_2", "italian-meatball-pie_3", "italian-meatball-pie_4", "italian-meatball-pie_5", "italian-meatball-pie_6"]] [40642, "Introduction: Mint Pulao. -Mint pulao is flavorful and can be good one pot meal. Main flavour of pulao is with green paste which is blend of ginger garlic,coconut,chillies and onion.-This can be served with some raitaIngredients:-Tsp black cumin seeds-Small inch cinnamom stick-Bayleaf-2 cardamom-1 clove-2 diced onions-2 diced tomatoes-one diced potato-2 cups of chopped mint leaves-2 dry red chillies-Tsp ginger garlic paste-2 tsp dry dessicated coconut-Half cup of boiled fresh green peas-Tsp of coriander powder-Salt as per taste Step 1: Preparing Mint Masala Paste. -Before staring the procedure we need to prepare mint masala paste which is the blend of spices and mint leaves.-Mint rice taste and flavour is with mint masala paste.-Keep all ingredients ready for mint masala paste. we need to take 2 cups of mint leaves,2tsp dry dessicated coconut, tsp of ginger garlic paste,one small onion chopped and 2 dry red chillies in blender. Step 2: Blend to Paste. -Blend by adding little water in blender to paste Step 3: Procedure for Mint Pulao. -Once mint masala paste is ready next step is pulao preparation.Take a vessel and add little oil to it. -When oil is heated add tsp of black cumin seeds and when they splutter add small inch cinnamom,bay leaf, cardamom and clove and saute for few minutes Step 4: Add Onions and Potato. - Next add onions and saute for few minutes. Add diced potatoes and cook for some time Step 5: Add Tomatoes. -once potatoes are slightly cooked add 2 chopped tomatoes and mix.-Next add half cup of boiled green peas and mix everything. Step 6: Add Mint Masala Paste. -Add prepared mint masala paste and mix so that all veggies are coated with mint paste Step 7: Add Salt and Coriander Powder. -Add pinch of turmeric,salt as per taste and a tsp of coriander powder and give a mix Step 8: Soak the Rice. -Take 2 cups of rice and soak the rice in 4 cups of water before starting the procedure Step 9: Add Soaked Rice. -Transfer soaked rice to cooked veggie mint masala paste and give a mix.-Add 4 cups water for 2 cups rice Step 10: Cook Rice. -Cook rice by closing the lid and mixing in intervals. Step 11: Garnish and Serve. -Garnish with mint leaves ,onion slices and serve hot", ["mint-pulao_0", "mint-pulao_1", "mint-pulao_2", "mint-pulao_3", "mint-pulao_4", "mint-pulao_5", "mint-pulao_6", "mint-pulao_7", "mint-pulao_8", "mint-pulao_9", "mint-pulao_10", "mint-pulao_11"]] [40643, "Introduction: Honey-Chocolate Heaven. This Smoothie was inspired by a Honey-Chocolate Pie my Mom makes. The Pie recipe was a Grand Prize Winner back in the 1960's and it has the most wonderful taste! \u00a0\nThe ingredients in this Smoothie may surprise you, but the unique flavors will surely delight you!\u00a0 Step 1: Ingredients You'll Need:. \nFIRST... If you want to create a fun sugar-chocolate rimmed Glass, you'll need:\n\t\tA bowl filled with a small amount of water\n\t\tA bowl filled up 1/2\" with powdered Sugar\n\t\tMagic Shell Instant Freeze Chocolate Sauce\u00a0\nFor the Honey-Chocolate Smoothie, you'll need:\n\t\t\u00a01/2 Box of Chocolate Ice Cream- well-frozen. Just cut the entire box in half and remove the Ice Cream onto a plate and cut it \u00a0into smaller chunks.\n\t\t\u00a01/2 Cup Sour Cream plus 2 T for the frozen Sour Cream garnish.\n\t\t\u00a01/2 Cup Half & Half or Milk\n\t\t\u00a01/2 Cup Honey\n\t\t\u00a01/4 teaspoon Almond Extract Step 2: Sour Cream Garnish. Much to my delight, I discovered Sour cream freezes great!\nBlend 1 heaping Tablespoon of Sour cream with 1 teaspoon of powdered sugar. \u00a0Stir it up and spoon into a baggie. \u00a0Snip off the corner and pipe it onto a piece of wax paper.\nPlace in the freezer. \u00a0You'll use it to garnish the Honey-Chocolate Smoothie. Step 3: Blinging the Glass.. Dip your glass into the bowl of water and then into the powdered sugar. \u00a0\nDip it into the water again (quickly) and then into the sugar again. For once, double-dipping is perfectly acceptable and desirable! ;-)\nPut your glass into the freezer for several minutes.\nThe spout of the Magic Shell is pretty big, so I suggest you shake it well and transfer it to a squeeze bottle with a much smaller spout as pictured.\nOnce it's frosty-frozen, \u00a0take the glass out of the freezer and drip/drizzle some Magic Shell Chocolate around the rim. Since your glass is frozen, the Magic Shell Chocolate won't travel far and make a mess.\nFreeze again until your Smoothie is ready to be served. Step 4: Blend, Garnish and Serve. Put the Sour Cream into the blender first.\nAdd the Almond Extract, Chocolate Ice Cream chunks and cover with Honey.\nPour the half & half over the top. and blend on med speed until all ingredients are well mixed. \u00a0If the Smoothie is too thick, you can add more cream/milk or just turn the speed up and blend longer. \u00a0Higher speed creates heat from energy. \u00a0\nOnce the desired consistency is achieved, pour the Smoothie into your beautifully-blinged Glasses, top with the frozen Sour cream-Sugar garnish and drizzle with a little honey...\nServe!\u00a0", ["honey-chocolate-heaven_0", "honey-chocolate-heaven_1", "honey-chocolate-heaven_2", "honey-chocolate-heaven_3", "honey-chocolate-heaven_4"]] [40644, "Introduction: Gourmet Swan Meat Burgers. Turn the meat from wild swan into delicious burgers. \nRecently I had the opportunity to go hunting and I managed to shoot a swan, if you find this offensive please do not read on. \nSearching for recipes for swan meat on the web prove fruitless the only thing I did find was plenty off opinion that swan is tough, grisily mud flavoured meat that is nearly inedible. This is certainly not true. I thought I'd give it a go anyway as I believe if you kill something you should use as much of it as possible. Killing anything just for the fun of it is blood lust.\nFirstly I'm going to assume you have LEGALLY obtained some swan meat. In New Zealand where I'm posting this from it is legal to shoot 1 swan per day in most parts of the country during duck hunting season. ALWAYS check with local authorities before blowing the S?#t out of anything. I'm sure they are protected in some parts of the world.\nI'm also assuming you know how to harvest the meat from the bird. google or youtube search 'breasting out a goose' will give you some idea of what is involved.\n Step 1: First Experiments With Swan. After I had boned out the breast meat I decided to see what the meat was actually like. So I egg and crumbed a few of the tenderloins and then shallow fried them. I cooked the meat till just well done. \nSwan meat is very lean there was about a quarter of a teaspoon of fat on each breast so it is important not to over cook game as it can become tough and dry.\nHOW DID TASTE?- Well, those people who had been telling me it was tough and foul tasting were wrong. The Meat was very tender indeed, I think this was helped cooking over a medium heat and not over cooking the meat. Swan does however have a very gamey taste, it's one of those tastes you either like it or you don't. \nCertainly all myths about taste and toughness have been dispelled, but with almost no recipes available I was left wondering what to do with the rest of the meat? Step 2: Enter the Hamburger. Burgers are a one of my favourites and there's nothing like a nice flavoursome patty, so I decided to see how swan would work in a burger.\nthe key to successfully cooking game is to match the intensity of the flavours.\nfor this patty recipe I used;\n1 swan breast (about 1lb)\na few dashes of worcestershire sauce\nRosemary \nSage \nBread crumbs\nPepper\n1 egg (optional if the meat is looking a bit dry add an egg otherwise leave it out)\nYou'll also obviously need;\nburger buns\nlettuce, tomato etc\npickle\nMayo \nand fruit chutney- Iike tamarillo (red egg shaped south american fruit) but peach, apple will work well.\n Step 3: Get Making. If you have a mincer then feed the meat and herbs through it, other wise you can make a coarse mince by chopping the breast into smaller and smaller pieces with a knife. If you do use a mincer put a slice of bread through after the meat to push any left over mince through when the bread starts to come through turn off the machine.\nAdd worcestershire sauce and pepper and mix. \nNote I don't add salt to patties of marinates as salt can draw moisture out of the meat instead I salt the meat just before cooking or even after cooking.\ncheck the consistence of the mince, when you stir it it should stick together reasonably well if it doesn't bind well add an egg and a handfull of bread crumbs this will help the patties hold together during cooking. Step 4: Form and Refrigerate. Once you have mixed the ingredience devide into 4 even sized portions.\nForm into balls- you can do this by cupping the meat in your hands, I like to throw the meat from hand to hand a few time to help it bind.\nSquash the meat into patties. \nCover and refrigerate for at least half an hour, this stops the patties from breaking up during the cooking.\n Step 5: Cook, Assemble and Enjoy.. While the patties are in the fridge prepare buns tomatoes etc... \ncook the patties to well done, then assemble the burgers. I served the with lettuce, tomato, dill pickle and chutney.\nEnjoy.", ["gourmet-swan-meat-burgers_0", "gourmet-swan-meat-burgers_2", "gourmet-swan-meat-burgers_3", "gourmet-swan-meat-burgers_4", "gourmet-swan-meat-burgers_5"]] [40645, "Introduction: One Minute Eggs! . Ever super hungry and need something (somewhat) instantaneous? Here you go! I hope you enjoy and keep coming back for more like this ;) Step 1: Crack the Egg. Get a measuring cup and crack one egg into the measuring cup. Step 2: Season. Season the eggs how you please, I recommend one dash of fresh salt and one dash of fresh pepper. Step 3: Scramble. Scramble the egg with the seasoning. Step 4: Pour Into a Bowl . Pour into a small bowl to prepare for cooking. Step 5: Microwave. Put the eggs into the microwave for one minute, or more if it is not fully cooked line in the next step. Step 6: Enjoy!. Take it out of the microwave and enjoy your simple, quick and delicious eggs!", ["one-minute-eggs_0", "one-minute-eggs_1", "one-minute-eggs_3", "one-minute-eggs_4", "one-minute-eggs_5", "one-minute-eggs_6"]] [40646, "Introduction: French Cheese: DIY. For this challenge cheese 2016, I will make... cheese. French cheese, of course!Making cheese can be extremely simple or extremely complicated.From a technical point of view, the cheese is casein agglomerated and more or less processed.In France, there are about 1000 different cheeses, based on cow's milk, goat's milk or sheep's milk. Each region has its specialties, and a cheese can have a different taste depending on its region of production.I'll show you the easiest way, and everything you'll need is in any supermarket.The hardest part in making cheese is patience. Ripening takes from a few days to several months, and it is difficult to resist eating it. But be patient, the result will be there!The cheese is made for about 10,000 years, now you can do it yourself!Ready? Step 1: Ingredients and Material Needed. Ingredients:- Raw whole milk- Lemon juice (or rennet) - 35ml/milk liter- Yoghurt \"petit-Suisse\" or fresh cheese unripened- SaltMaterial:- Saucepot- A faisselle (Personally I reuse the faisselle of a pot of white cheese bought in supermarket)- A cheese mold: You can buy it on internet or make it.- A thermometer. (Optional but recommended)- A knife- A skimmer (optional)- A cheese press (or dumbbells, big books, or something heavy) Step 2: Prepare the Milk. - Gently mix the 4 Yoghurt \"petit-Suisse\"(or fresh cheese unripened) in a liter of milk.- Gently mix this preparation with the rest of the milk.- Heat milk to 80 \u00b0 C (176 \u00b0 F) Step 3: Coagulation. - Pouring the lemon into the milk, and let the milk coagulate. Do not touch, and avoid any source of vibration. Step 4: Draining. If all goes well, the milk has coagulated. We will have to recover the casein (white mass).- Recover the white mass with a large spoon, a sieve, or directly into the dish.- Put everything in the \"faisselle\".- Press the white mass to release the \"whey\".You can put a weight on it to make some kind of press.- Let go for a few hours. Step 5: Molding. - Put the white mass into the mold and press it.- Let go around 24 hours. Step 6: Salting. - When the cheese begins to dry, rub each side with a little salt. Step 7: Refining. - When the cheese is compact enough, remove the mold.- Rub each side and slice with a little salt.- Be careful not to put too much salt!- Return it each day.This stage can last from a few days to a few years. The longer you let it dry, the more pronounced the taste. Your patience will reward! Step 8: Tasting. After a long wait, it's time for tasting!To taste it, nothing is worth good bread, and if you are of age, a small glass of wine!", ["french-cheese-diy_0", "french-cheese-diy_1", "french-cheese-diy_2", "french-cheese-diy_3", "french-cheese-diy_4", "french-cheese-diy_5", "french-cheese-diy_6", "french-cheese-diy_7", "french-cheese-diy_8"]] [40647, "Introduction: Cold Smoke Generator Hack. Here's a truly great tip on how to create your old \"cold smoke\" system for cold smoking meats, fish, dairy, garlic - you name it! Follow the simple tutorial and you too will soon be creating amazing produce and there really will be no going back. Step 1: What You'll Need. All you need for this great hack is a kitchen sieve and some food quality wood dust or pellets for cold smoking.Also a tea light candle or blow torch is required to start the wood off. Step 2: Preparation. Make sure the wood dust is as dry as possible to guarantee a good smoke (this may involve microwaving it beforehand). Step 3: Watch the Full Video Methodology Here:. ", ["cold-smoke-generator-hack_0", "cold-smoke-generator-hack_1", "cold-smoke-generator-hack_2"]] [40648, "Introduction: DIY: Ice-Cream Party. What you\u2019ll need:Free printable cone wrappersScissors TapeIce cream (chocolate, vanilla, strawberry, neopolitan or whatever flavours you prefer)Ice cream Cones (regular and/or waffle cones) Toppings (chocolate syrup, whipped cream, sprinkles, caramel, etc.) Friends, preferably your own Step 1: . Print out your free cone wrappers, banner, and cards \u2014 designed with Neil Summerour\u2019s Flirt Script \u2014 in color. Tape string to the back of banner and fold your tent cards. Step 2: . Roll the cone wrappers around the cones and use a strip of clear tape to fasten the two sides together. Do this for as many cones as you\u2019ll need. Step 3: . After your designs are cut out and folded, you can start setting up. Tape or tie your banner up behind your table then set out each tent card with the corresponding topping or ice-cream flavor. If you\u2019re outdoors and it\u2019s a breezy day, we suggest taping down your tent cards so they don\u2019t blow away. Step 4: . Invite your best pals over and start building your custom ice-cream cones. Step 5: . ", ["diy-ice-cream-party_0", "diy-ice-cream-party_1", "diy-ice-cream-party_2", "diy-ice-cream-party_3", "diy-ice-cream-party_4", "diy-ice-cream-party_5"]] [40649, "Introduction: Bourbon Pecan Pie Candy Balls. These candy balls were inspired by bourbon pecan pie, which is my absolute favorite pie EVER!Who doesn't like bourbon pecan pie?Monsters. That's who.These little confections are sweet and gooey and luscious and don't require any baking! Yay!And how fun to serve these at a party! Everyone will think you're super crazy fancy. Step 1: Ingredients. For approximately 24 balls, you will need:2 tbsp Bourbon \u00bd cup Crushed pecans (\"cookie pieces\" size) \u00bd cup Light corn syrup Pinch of salt 6 tbsp Sweet butter (room temperature) 2 cups Vanilla wafer cookies (Nabisco Nilla Wafer kind; pulverized) Powdered sugar Step 2: Marinate. Combine the pecans, corn syrup, bourbon, and salt.Cover and let stand for 1 hour at room temperature. Step 3: Dough. Combine the pecan mixture with the vanilla wafers and butter until you have a thick dough.Cover and refrigerate for 30-60 minutes until scoopable. Step 4: Form. Form approximately 24 balls. A \u00bd oz disher helps.Refrigerate to set. Step 5: Coat. Coat the balls with powdered sugar.Keep refrigerated until ready to serve.", ["bourbon-pecan-pie-candy-balls_0", "bourbon-pecan-pie-candy-balls_1", "bourbon-pecan-pie-candy-balls_2", "bourbon-pecan-pie-candy-balls_3", "bourbon-pecan-pie-candy-balls_4", "bourbon-pecan-pie-candy-balls_5"]] [40650, "Introduction: Skull Jello Shots. This instructable will guide you through the process of making Skull Jello Shots using a silicone mold. Around, the holidays, it should be easy to find a variety of molds available at local retail stores like Target, Walmart & Michaels. Step 1: Ingredients. 1 Skull Silicone Mold 3 6(oz) boxes of Jello - I used grape, orange & raspberry 1 Bottle of Vodka - 10(oz)= 1 1/4 cup vodka per box. may substitute your alcohol of choice Cooking Spray Water - 16(oz)= 2 cups boiling per box & 6(oz)= 3/4cup cold per box. Mini Cupcake Liners Tools: Small measuring cups or squeeze bottles Step 2: Spike the Jello. To make the spiked jello, empty contents of each jello packet into separate bowls. Bring 8 cups of water to a boil on stove over high heat. I boiled two more cups of water than needed, because some of the water with boil off. Pour two cups of water into each bowl with jello powder. Stir to dissolve. Next, pour 3/4 cup cold water into each bowl. Last, add 1 1/4 cup vodka to each bowl and stir to combine. You may adjust ratio of vodka or alcohol to suite your own taste. Step 3: Prepare the Mold to Set Jello. To prepare the mold for the jello, generously spray with Pam, or other cooking spray.This will help ease the skulls out of the mold once set. Pour contents of spiked jello into 3 small separate measuring cups or squeeze bottles.Place mold onto small plate or baking sheet. Gently pour a row of the first color into mold. Repeat with remaining colors. Place plate or baking sheet with skull mold into the refrigerator to set. Setting times may vary. I waited 4 hours just to be safe. Step 4: Remove Skulls. Once the jello is set, remove the mold from refrigerator. Fill a deep baking tray with warm water and place mold inside for no longer than 1-2 minutes. Make sure the water is warm, but not boiling or to hot or jello will liquify. Remove the mold from the baking tray and invert each section of the mold separately onto a cutting board or hard surface. Step 5: Shoot Responsibly!. Gently place Skull Jello Shots into mini cupcake liners and refrigerate until ready to serve. Happy Halloween!", ["skull-jello-shots_0", "skull-jello-shots_1", "skull-jello-shots_2", "skull-jello-shots_3", "skull-jello-shots_4", "skull-jello-shots_5"]] [40651, "Introduction: Spiced Pumpkin Cheesecake Recipe. It was love at first bite with this spiced pumpkin cheesecake!\u00a0 I was disappointed by all of the recipes out there that turned out flat, respectable-sized cheesecakes.\u00a0 So I doubled up on pumpkin and cheese to create this epic, mile-high pumpkin cheesecake that is an absolute crowd pleaser!\u00a0\nThis unusual dessert makes a great addition to any holiday dinner.\u00a0 But once you try it, you'll be looking for any excuse to make it again! Step 1: Ingredients. \n\t\t8-12 oz (225-350g) gingersnap cookies (depending on how much crust you like!)\n\t\t1/4 cup (57g) butter, melted (or slightly more if you're going full-hog on the crust)\n\t\t24 oz.. (680g) cream cheese, softened\n\t\t15 oz. (425g) pumpkin puree\n\t\t2/3 cup (75g) sugar\n\t\t4 eggs\n\t\t1 teaspoon vanilla\n\t\t1/4 cup (30g) flour\n\t\tPinch of salt\n\t\tFreshly ground cinnamon, ginger and nutmeg to taste (I use 1/2 teaspoon each!)\n\t\tOptional: fresh ground pepper - I know it sounds weird, but it adds depth to the spice profile! Step 2: The Crust. Preheat your oven to 350F (180C).\nUsing a food processor (or a mallet and a baggie - go for it!), turn your gingersnaps into crumbs!\nAdd butter to crumbs and process until well incorporated.\u00a0 (If you're using the mallet method, you can use a fork for this part!)\nI like to line just the bottom of a 9\" springform pan with parchment, but that is optional.\u00a0\nPat the crust mixture into your pan, covering just the bottom, or going up the sides as far as you dare!\nIf you're going full-crust, it's a good idea to par-bake your crust (meaning bake it before filling) for 5-10 minutes.\u00a0 Step 3: The Filling. \nIn a mixer or food processor, combine the softened cream cheese, pumpkin puree, sugar, and vanilla extract until well blended.\nAdd the eggs, one at a time, mixing after each until just incorporated.\nCombine flour and spices and slowly add to the liquid mixture.\nPour mixture into crust. Step 4: Bake. \nBake the pumpkin cheesecake for 80-90 minutes, until the center is almost set., and barely jiggles in the middle.\nUse a knife to gently loosen the crust from the edge of the pan.\nAllow cheesecake to cool before removing the rim of the pan.\u00a0 Refrigerate for at least 4 hours and up to overnight.\nIf you are traveling with the cheesecake, leave the pan in tact until ready to eat!\nYou're gonna love this one, I just know it!", ["spiced-pumpkin-cheesecake-recipe_0", "spiced-pumpkin-cheesecake-recipe_1", "spiced-pumpkin-cheesecake-recipe_2", "spiced-pumpkin-cheesecake-recipe_3", "spiced-pumpkin-cheesecake-recipe_4"]] [40652, "Introduction: Chocolate Penguin Boxes Filled With White Chocolate Snowflakes. Learn to make your own completely edible chocolate penguin box and fill it with white chocolate snowflakes to give to someone special. This box is made using simple shapes put together to form an adorable penguin. The base and lid of the box are solid chocolate while the sides and decorations are made from tasty modeling chocolate. You can fill your box with any kind of candy, cookies, nuts, or chocolates including these festive white chocolate snowflakes. Step 1: What You'll Need:. Before you begin, if you aren't experienced with making chocolate, read my chocolate making tutorial which includes information on types of chocolate to use, melting instructions and the recipe for modeling chocolate.\u00a0\nYou'll need:\n6 ounces melted and tempered pure dark chocolate or\u00a0melted confectionery coating/candy melts\n6\" egg shaped cookie cutter*\nbaking sheet lined with parchment paper\nrubber spatula or spoon\nkitchen twine or ribbon\nscissors\ndark modeling chocolate (recipe here)\nrolling pin\ncocoa powder for dusting work surface\ncutting board\npizza wheel or knife\nfine tip paint brush (new or one that is used for food projects only)\npastry brush\npenguin decoration template (download here)\nwhite modeling chocolate (1/4 of a recipe - here)\norange food coloring\npowdered sugar for dusting work surface\nsmall amount of corn syrup (less than a teaspoon)\ncandy, nuts, cookies, or chocolate to fill your boxIf making white chocolate snowflakes:\n10 ounces melted and tempered white chocolate\u00a0or melted white confectionery coating/candy melts\nsnowflake chocolate molds\ndisposable pastry bag or spoon\n*If you don't have a 6\" egg cutter, you can use any size you have. Just adjust the size of the penguin decoration template pieces to fit the egg you use. Step 2: Make an Egg Shaped Box Base and Lid:. Set your egg shaped cookie cutter on a baking sheet lined with parchment paper. Pour 2 1/2 ounces of melted and tempered pure chocolate or melted confectionery coating/candy melts into the middle. Use a rubber spatula or spoon to spread the chocolate out into a thin even layer. Gently tap the baking sheet to spread the chocolate out and remove any big air bubbles. Refrigerate if using pure chocolate, freeze if using candy melts until the chocolate is set -about 10 minutes. Step 3: Remove Chocolate From Egg Shaped Cookie Cutter.. Remove the chocolate egg from the cookie cutter by gently pulling the edge of the cutter away from the chocolate. The chocolate egg should fall right out of the cutter.\nYou will need to repeat the process above to make the second egg. You need one egg shaped base and one egg shaped lid. Be sure to reserve about an ounce of melted chocolate to use as the glue that will hold the pieces of your box together. Once you un-mold your eggs, turn them upside down and use the smooth side of each egg for the base and top of your box. Step 4: Create the Sides of the Box Out of Modeling Chocolate.. To determine approximately how long to cut your strip of modeling chocolate which will form the sides of the box, wrap a piece of kitchen twine or ribbon around your cookie cutter and cut where the edges meet. Cut off a little over an inch and use the long piece of twine as your guide. Dust a cutting board with cocoa powder. Roll dark modeling chocolate into a long rectangle that is 1/4\" thick. Set the piece of twine across the length of the modeling chocolate. Use a ruler as a straight edge and a pizza wheel or knife to cut a rectangle out of the modeling chocolate that is the length of the piece of twine. You can make your box\u00a0 shallow (1/2\") or deep (3\") depending on what you'd like to fill the box with - so cut your rectangle accordingly. My box is about an inch deep so my rectangle is about 15\"x1\". Step 5: Add Chocolate \"glue\" to Modeling Chocolate Strip.. You now want to attach the strip of modeling chocolate to one of the chocolate eggs. Choose the nicest looking chocolate egg to be the top of your box.\u00a0 Dip a fine tip paintbrush into melted chocolate and paint it all along one long edge of the modeling chocolate strip. Work quickly, so the chocolate doesn't harden. Step 6: Attach the Modeling Chocolate Strip to the Base.. Attach the modeling chocolate strip to your egg shaped base. Pick up the modeling chocolate strip in both hands. Set the painted edge down on the chocolate egg. Bend the strip to match the shape of the egg. Set the strip on the egg about about 1/8\" inch from the edge. Press it down to secure all but one end. You will need to cut off some of the modeling chocolate so that the ends meet up together without overlapping. Paint some chocolate onto the edge of the modeling chocolate strip to glue the two ends together. Press them until they hold together. If your modeling chocolate sides are not securely fastened to the base, paint some chocolate all along the inside edge where the modeling chocolate strip meets the chocolate base. This will help secure the two pieces together. Use a pastry brush to brush any excess cocoa powder off the modeling chocolate. Your modeling chocolate will harden as it sits and will be sturdy enough to hold up the box lid. If you've made your sides really deep (over 2 1/2\") and you want to make sure they hold up well, you can paint chocolate all over the modeling chocolate to give it more support, just as a precaution. Step 7: Download Template and Cut Out Penguin Decorations.. Download and print the penguin decorations template on paper or card stock. Cut out around each shape. If your egg shaped box is not 6\" you will need to adjust the size of the template pieces to fit your egg box.\nDust a clean cutting board with powdered sugar. Roll out some white modeling chocolate to about 1/16\" thickness. Set the largest cut out oval and the small circle on top. Use a knife to cut out around each shape making one oval for the white on the penguin's body and two circles for the eyes. Pinch off a small amount of white modeling chocolate and color it orange (detailed instructions here.) Roll out the orange modeling chocolate. Set the smallest oval and the triangle on top. Cut out around each shape making two ovals for the feet and one triangle for the beak. Roll out some dark modeling chocolate and cut out two of the medium ovals for the wings. To make the pupils of the eyes, pinch off two small bits of dark and roll into balls. Flatten into small circles. Step 8: Create Penguin Box Lid.. Decorate the chocolate egg shaped box lid. Brush a small amount of corn syrup on the back side of the large white egg and press in onto the chocolate lid. Lightly brush corn syrup on the back of the orange ovals and attach them to the base of the white egg spaced about an inch apart for the feet. Attach the orange triangle beak at the very top of the white oval. Attach the white eyes then add the pupils. Shape the two dark ovals into wings, by curving up the edges. Brush corn syrup down the center on the back side of the wings and press them onto the chocolate egg on either side of the white oval. You can attach your pieces using chocolate instead of corn syrup, but it will show through the white decorations slightly. Step 9: Make White Chocolate Snowflakes.. Pour melted and tempered white chocolate or melted white confectionery coating/candy melts into a disposable pastry bag and cut off the tip. Pipe white chocolate into the cavities of your snowflake mold. You can spoon the white chocolate into the cavities, if you prefer.\nTap the mold on the counter to level the chocolate and remove any air bubbles. Refrigerate if using white chocolate and freeze if using confectionery coating/candy melts just until the snowflakes set up, about 8-10 minutes. Turn the mold upside down and allow the snowflakes to fall out onto the counter. You may need to bend the mold or press on the backside of the mold to release the candy. If the candy wont release, it may not be set. Chill longer until they do release. Step 10: Fill Chocolate Penguin Box With White Chocolate Snowflakes.. Fill your chocolate box with white chocolate snowflakes. Set lid on top. Wrap in clear cellophane or package in a gift box to give as a gift or simply set out and allow your family and friends to enjoy the candy inside the box. The entire box can be eaten - just break off pieces and enjoy. Step 11: . ", ["chocolate-penguin-boxes-filled-with-white-chocolat_0", "chocolate-penguin-boxes-filled-with-white-chocolat_1", "chocolate-penguin-boxes-filled-with-white-chocolat_2", "chocolate-penguin-boxes-filled-with-white-chocolat_3", "chocolate-penguin-boxes-filled-with-white-chocolat_4", "chocolate-penguin-boxes-filled-with-white-chocolat_5", "chocolate-penguin-boxes-filled-with-white-chocolat_6", "chocolate-penguin-boxes-filled-with-white-chocolat_7", "chocolate-penguin-boxes-filled-with-white-chocolat_8", "chocolate-penguin-boxes-filled-with-white-chocolat_9", "chocolate-penguin-boxes-filled-with-white-chocolat_10"]] [40653, "Introduction: Giant Blue Cheese Wedge Salad - Use the Whole Head. I invented this recipe as a response to a very common problem. \u00a0Everyone loves the classic steak house wedge. \u00a0But when you go to a restaurant they never give you enough. \u00a0Lettuce is cheap and has very few calories so why not use more???\nThe solution...the Whole Head Wedge. \u00a0It's also known as the \"Wedgewood Wedge\" after my neighborhood in Seattle.\nEnjoy Step 1: Ingredients. 1 cup blue cheese -\u00a0I like to mix some Roquefort and other types of blue. \u00a0Just make sure you use high quality cheese3/4 cup mayonnaise3/4 cup sour cream1 bunch green onions - diced1 bunch radishes - thinly sliced5 slices thick cut bacon - I just microwave for about 5 minutes then cut into bits4 heads iceberg lettuce - cut it into a cube Step 2: Mix the Dressing. Put the cheese, sour cream and mayo in a bowl. \u00a0Break up the blue cheese with a fork and stir. \u00a0If the cheese is stubborn you can use a potato masher. \u00a0Mix till creamy, but leave some nice big chunks of cheese. Step 3: Build the Salad and Eat. Cut the lettuce into big cubes. \u00a0Drizzle with some of the dressing and a good amount of bacon bits, radish and green onions.\nDon't forget to serve with extra dressing on the table. \u00a0You're bound to want more.", ["giant-blue-cheese-wedge-salad-use-the-whole-head_0", "giant-blue-cheese-wedge-salad-use-the-whole-head_1", "giant-blue-cheese-wedge-salad-use-the-whole-head_2", "giant-blue-cheese-wedge-salad-use-the-whole-head_3"]] [40654, "Introduction: Drill Powered Meat Grinder. this is how to easily and cheaply convert a manual meat grinder / pasta maker into a electric one with out much work Step 1: What You Need. you will need - 1 manual meat grinder/pasta maker-2 any hand drill Step 2: Prep . take off the handle Step 3: Add the Drill. attach the drill to the grinder like you would do when adding a bit to the drill Step 4: Done. now you have a cheap electric meat grinder that has enough power to grind meat with out hurting your handthanks for looking hope you like the instructable", ["drill-powered-meat-grinder_0", "drill-powered-meat-grinder_1", "drill-powered-meat-grinder_2", "drill-powered-meat-grinder_3", "drill-powered-meat-grinder_4"]] [40655, "Introduction: Campfire Ham, Egg & Cheese Bread Bowl. Ingredients:1 Lunch Size Bread Roll {Dinner Rolls are to small/I like Ciabatta Rolls, Above}Sliced Ham {Your Favorite Flavor & Brand}*1 EggCheese {Your Favorite Flavor & Brand}1 tsp. Butter {Optional}Salt/Pepper {To Taste}Servings: 1Prep Time: 5 MinutesCooking Time: 20-25 Minutes {Cooking times depend on how hot your coals are}.*Ham Substitutes:Any cold cut you like: Turkey Roast Beef Corned Beef Salami Pepper Loaf Bologna Liverwurst Smoked Kielbasa Slices {I know it is not a cold cut but it is really good}. Step 1: . Do not cut the bread roll in half but cut it 1/3 of the way from the top and hollow out the bottom portion making sure not to break through the sides or bottom. Also remove a little of the bread from the top as well. Step 2: . Spread the butter {Optional} in the bottom of the bread bowl, then line it with your ham and then add the egg and then cheese, adding salt/pepper to taste and replace the top portion of the roll. Step 3: . Place your Campfire Ham, Egg & Cheese Bread Bowl on the center of your foil and make a pouch {How to Make a Foil Pouch and Foil Bag}. Remember to mark on the package what is inside with a permanent maker. Step 4: . To cook your Campfire Ham, Egg & Cheese Bread Bowl place it on the grill grate above the hot coals and cook for 20-25 minutes turning it 180\u00b0 about every 8-10 minutes.Warning: Any food coming out of the fire or off the grill will be hot when you go to remove your food from the fire be sure to use something other than your bare hands to retrieve your meals like pot holders, a tea towel or tongs.Brought to you by areyoureadysurvivalkits.com, \u201cBe Ready for Tomorrow, Today\u201d Step 5: . ", ["campfire-ham-egg-cheese-bread-bowl_0", "campfire-ham-egg-cheese-bread-bowl_1", "campfire-ham-egg-cheese-bread-bowl_2", "campfire-ham-egg-cheese-bread-bowl_3", "campfire-ham-egg-cheese-bread-bowl_4"]] [40656, "Introduction: FORMcard : Bespoke Ice Cubes. This is the first Instructable that uses the new product FORMcardthat was recently funded on Kickstarter. FORMcard is a handy, pocket sized card of strong,meltable bio-plastic that you can use to make, fix and modify the world around you. Just drop it in a cup of hot water and it's ready to use. Because it's card sized, you can keep one in your wallet, toolbox or kitchen drawer so that it's always around when you need to fix something.This Instructable shows you how to make your own unique ice cubes with FORMcard. It's amazing for mould making and picks up a very high level of detail. Step 1: Melt the FORMcard. Take a single FORMcard. Boil a kettle and pour out a cup of hot water. Let it stand for a minute. Drop the FORMcard in and wait for it to go floppy. Take it out with a spoon - being careful around the hot water!Make sure it's okay to handle, it should be warm, but not burning hot. Don't use it if it's too hot! Step 2: Mould It Onto Something. Squash it on to something. An orange. A wooden toy. Your nose. A big key maybe?Remember that it will stick to other plastics if it's really hot. Just check before you squash it into things. Oh - and avoid squashing into fabrics as it can get stuck in the fibres. Let it go cool on whatever it's moulded around. You can run it under cold water if you're in a rush. Step 3: Make Your Ice Knuckle!. Fill the mould with water. Put it in the freezer and wait for it to freeze. The FORMcard is flexible enough so you can wiggle out the ice easily. Eh voila!", ["formcard-bespoke-ice-cubes_0", "formcard-bespoke-ice-cubes_1", "formcard-bespoke-ice-cubes_2", "formcard-bespoke-ice-cubes_3"]] [40657, "Introduction: Nuts, Fruit and Protein Granola Bars!. Homemade Nut Protein Granola Bars! Filled with crunchy nuts and chewy fruit...Soft and chewy granola bars...real natural energy! They are packed with protein and work as a meal replacement bar!Take them camping, pack in lunches or eat on the go!Best part. Homemade goodness...no added words you can't pronounce.Best best part.Yummy.**These are 5 to nearly 40 year old approved!** All the ingredients are brought to us by the letter Bee!Really, Bees are the reason we can have these granola bars! Step 1: Ingredients!. Ingredients: 2 1/2 cups of Old Fashioned Oats (only 1 cup pictured)1 cup Almond Flour1/2 cup Chia Seeds1/2 cup Raisins1/2 cup Chopped Dates1/2 cup Protein Powder (vanilla or chocolate) 1 cup Honey1 tablespoon ground cinnamonI started by grinding up some almonds to make my own flour.It sure would be easier in a larger food processor. :) Step 2: Mixing!. Next: Mix all the dry ingredients in a bowl.(At this point, you will totally want to eat a bowl of it like cereal)Pour the honey over the top and stir it in.Once completely stirred, it should hold together pretty well. Step 3: Press and Bake!. Now press it all down into a baking dish. I wet my hands slightly so the honey wouldn't stick andpressed it down as tightly as I could.The tighter it is pressed the better the bars will stay together.Place in the oven and bake at 350* F for 20-30 minutes. I went with the 30...and the edges are crisp...but the best part too.Remove from the oven and let them cool...then cut into bars. Step 4: Sit Back and Enjoy!. I wrapped some parchment paper and tied them with twine. They are so yummy.My 5 year old swooped in and ate all the crumbs while I was wrapping them!To store them for lunches or camping, wrap them with clear plastic wrap and put them in an air tight container. Should be good for about 2 weeks...if they even last that long!Enjoy these Homemade Protein Granola Bars made from Bees!Check out my blog Doodlecraft for more awesomeness!And please vote for me in the Made by BEES contest!", ["nuts-fruit-and-protein-granola-bars_0", "nuts-fruit-and-protein-granola-bars_1", "nuts-fruit-and-protein-granola-bars_2", "nuts-fruit-and-protein-granola-bars_3", "nuts-fruit-and-protein-granola-bars_4"]] [40658, "Introduction: Poor Man's No-Meat Lentil Chili. \n Don't get me wrong. I love meat. Probably more than you do. But unfortunately, meat is typically expensive and a pain to prepare.-Enter the lentil-\nLentils are amazing. Sorta like beans, they are super cheap when you buy them in bulk (~$1/lb or less). They also make a fantastic meat substitute. Cooked on their own, they don't really have a taste, but they will acquire the taste of whatever you cook them with. Green ones have a meaty texture, while red ones cook down into a refried beans texture. They are full of protein and lots of other stuff that I won't bore you with.\nThis is probably one of the easiest, most healthy, tastiest chilies you will ever eat. I've had people taste it and say they would pay money to eat it at a restaurant. The beauty of it too is that you can add literally whatever you want to it. This is just a framework.YOU WILL NEED\n\t\t1 cup each dry red and green lentils, rinsed\n\t\t1 can of diced tomatoes, or 1 large tomato, diced\n\t\t1/2 a can/jar of spaghetti sauce (any kind will do)\n\t\t1/2 cup chili powder\n\t\t3 cups water\n\t\t1 bouillon cube, chicken or beef works best\n\t\tPepper to taste\n\t\t2 tbsp olive oil\nThis is the bare minimum required for the chili.\u00a0OPTIONAL STUFF\n\t\t1-2 bell peppers, diced\n\t\t1 whole bunch of celery, diced\n\t\tCarrots, diced\n\t\tSpicy stuff (Aleppo pepper works very well for this)\n\t\tetc etc...\nNow on to the good stuffs.\u00a0\nDissolve bouillon cube in the water. In a large pot with a lid, add the olive oil and heat over medium heat. Add in any veggies (unless you are using canned tomatoes, don't add those yet). Cook the veggies in the bottom of the pot for about 5 minutes. Add everything else to the pot. Stir until the chili powder is dissolved. Cover the pot and raise the heat to high. When the chili begins to boil, reduce heat to low (2-3 on the dial if you have one that goes to 9-10). Cook for 30 minutes, stirring occasionally. Remove from heat and let sit with the lid on for another 30 minutes.\u00a0\nThis makes a lot of chili, at least enough for 5-6 large servings. It's much cheaper than buying canned chili, tastes better, and is way better for you. If you added spicy stuff, the longer you keep it, the hotter it will get. Leftovers last at least a week in the fridge, although you probably won't be able to make it last that long.\u00a0\nThis is fantastic with scrambled eggs for breakfast, as a side dish, or as a main dish with some mozzarella on top. If you try this with anything I haven't listed added to it, please leave a comment and let me know how it turned out!\n ", ["poor-mans-no-meat-lentil-chili_0"]] [40659, "Introduction: Turkish Coffee. Back in the homeland, drinking coffee is a national pastime. Being in the Balkan cultural crossroads we consume every type of coffee and Turkish coffee is one of the most popular drinks. Turkish coffee for us represents a social activity and entertainment in the form of fortunetelling. Step 1: Materials. Turkish coffee is very easy to make. I tend to buy Turkish coffee from a specialty store because it tastes like the one at home but you can use any type of coffee. The trick is to grind it as finely as possible. You will need an ibrik or any sort of small metal cup you can heat up on the stove and water.IngredientsFinely ground coffee Water Sugar (optional)UtensilsIbrik or a small metal pot or cup Espresso sized cups Step 2: Preparation. Preparing Turkish coffee is very easy. Just follow these steps:Fill the ibrik or cup with water and bring the water to a boil. When the water boils, turn off the stove. If you are using a gas stove, just turn it off. If you have an electric stove, move the ibrik off the range for the moment. For each espresso sized cup, put a level teaspoon of coffee into the pot and stir. If you like sweet coffee, add the sugar before you add the coffee. You should get a nice coffee foam on the surface when you stir. Put the ibrik on top of the range and if you are using a gas stove turn on the low heat Now this is important: let the coffee boil once more very quickly. It will start to rise and spill out of the pot, so be quick in turning off the heat or removing it from the range if using an electric stove Pour the coffee into cups immediately Step 3: Serving. Turkish coffee is usually served in ornate cups about the size of espresso cups. Often, a cube or sugar or other sweets are served with the coffee. Once the coffee is consumed, you can flip the cup over to get your fortune read. It's a typical pastime after drinking Turkish coffee!Enjoy!", ["turkish-coffee_0", "turkish-coffee_1", "turkish-coffee_2", "turkish-coffee_3"]] [40660, "Introduction: Bacon Meatloaf With Limburger Cheese & Sundried Tomatoes Recipe. Ingredients:600g ground beef250g bacon stripes1 hand sundried tomatoes175g limburger cheesesalt, pepper & paprika Step 1: Preparation. Scatter salt, pepper & paprika to the beef and stir it together. Form a rectangle on a oven plate. Lay sundried tomatoes on it and limburger cheese on top. Form a nice meatlaof and cover the ends with bacon stripes. Now wrap the rest with bacon stripes. Step 2: Finish. Put the plate in the oven at 180 dregrees celsius circulating air for about 50 minutes. Look at my other work.https://www.youtube.com/channel/UCd57nigopX84T-HtT...", ["bacon-meatloaf-with-limburger-cheese-sundried-toma_0", "bacon-meatloaf-with-limburger-cheese-sundried-toma_1", "bacon-meatloaf-with-limburger-cheese-sundried-toma_2"]] [40661, "Introduction: Friendship Liqueur. Hello everybody,here's an experiment I've done to try how could be the taste of a liqueur with one of my favourites infused drinks: the mate. In the next step I'll explain why this name for this drink.I can say that it tastes very good, and surely it will be appreciated from the ones who loves the taste of mate and yerba mate derivatives!I've never done a liqueur, and it's entirely homemade... that's why I'll enter the \"Homebrew\" and the \"Beyond the Comfort Zone\" contests; it has been fun to try something new to do, relaxing and rewarding... it has been a successful experiment... vote it for the contests if you think the same, thank you! Step 1: Why This Name and a Bit of History. Yerba Mate is a native plant of South America.Being rich in vitamins and minerals the Indians call it \"super grass\" or \"green gold\", and the derivative drink, mate, is called \"friendship drink\", as strong social connector to the custom of being drunk in company.This tradition continues even today in the countries of South America.That's why I decided to call this my experiment \"friendship liqueur\"!It is also known to be the favorite drink of Che Guevara, who was taking to fight his ailments caused by asthma.I could call the drink as \"liquor of Che Guevara\", but I did not want to use a name of a person who may have never drunk a similar liquor and then... the feeling of friendship has always been considered, at any time, a positive feeling for the social life of the people, without any major criticism or controversy, and I would like to not limit the number of people who could appreciate this liquor only for his name!Yerba Mate has numerous properties: cools, tones and stimulates.From the latest scientific sources it was discovered that this drink is able to eradicate many cancerous responsible of colon tumor cells, is very rich in antioxidants and is typically taken in place of coffee being very energizing and, unlike coffee, it is almost free of side effects.It contains a substance similar to caffeine, \"mateina\", which causes a feeling of relaxation and well-being without alteration of nervous disorders. It is also able, after a stressful non-working day, to recuperate energy, has digestive effects, is a stimulant for the proper functioning of the cardiovascular and is very useful in slimming diets because it causes a strong sense of satiety....And now, let's make the Friendship Liqueur! Step 2: Ingredients. Here there are ingredients for 500ml of liqueur circa.What we need is:350ml of water;150ml of alcool 96%;5 spoons of yerba mate;5 spoons of brown sugar;You'll probably find all the ingredients in a supermarket; perhaps the only thing that you can not find in a supermarket could be the yerba mate, but it can be purchased in fair trade markets or online. Step 3: Prepare a Sugar Water. First of all, put the water and all the brown sugar in a panPut the pot on the stoveTurn the water with a spoon to dissolve the sugar completely, like in the picture.When the water boils turn off the stove and wait a bit (15 minutes more or less) to let the temperature go down. Step 4: Add the Mate. Add the mate to the sugar waterContinue turning the water and mate with a spoon for 2-3 minutesLeave the mate settle on the bottom: it takes 10 minutes to be a perfect infused drink, due to the quantity of mate used.Usually, it's used less mate per quantity of water (and less sugar too!), but we've prepared this concentrate drink because it will taste better as a liqueur in short drink. Step 5: Filter the Brew. Separate the mate from the water through a sieve.Do this step more than one time, you'll notice that the yerba mate leaves a powder in the bottom of the water; it's useful to use a gauze or blotting paper for a better filtering; so, leave settle if necessary, for some other minutes, until it reach room temperature more or less... how long depends on the season when you're! Step 6: Add Alcool And... Drink Responsibly!. At the end, put the alcool in the filtered brew and mix; it's possible that some powder could still be there, so take care to remove it eventually!Put in a freezer...how long as you want!Like lots of liqueurs, it tastes better when frozen, but choice is up to you; you can see what is my preference (and yes, I tasted a short drink before taking the photo...)!An Italian dictum says: \"Who does not drink with friends is a thief or a spy\"(Italian: \"Chi non beve in compagnia, \u00e8 un ladro o una spia\").Drink it with friends, drink in short drinks, and... drink responsibly!It's a shame to lose the pleasure of drinking beverages mate taste!", ["yerba-mate-liqueur_0", "yerba-mate-liqueur_1", "yerba-mate-liqueur_2", "yerba-mate-liqueur_3", "yerba-mate-liqueur_4", "yerba-mate-liqueur_5", "yerba-mate-liqueur_6"]] [40662, "Introduction: Homemade Cadbury Creme Eggs. Cadbury Eggs Decoded!\u00a0 Finally, you can make Cadbury-style Creme Eggs at home any time of year.\u00a0 And you want to know the biggest secret?\u00a0 The recipe is incredibly simple!\u00a0 The molding takes some time and patience, but if you're not concerned about looks, these babies are easy to crank out, and possibly more addictive than the real things. Step 1: Ingredients. Tools:MixerScaleEgg-Shaped Candy MoldChocolate Melter (opt)Ingredients:\n\t\t170g (1/2 cup) light corn syrup (or golden syrup if you're across the pond)\n\t\t58g (1/4 cup) butter, room temperature\n\t\t375g (3 cups) confectioner's powdered sugar (icing sugar)\n\t\t1 teaspoon vanilla\n\t\t1/4 teaspoon salt\n\t\tyellow food coloring\n\t\t1 (12 ounce) bag milk chocolate chipsScoochmaroo provides product links as a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Step 2: The Filling. You're going to be really astounded at how easy this is.\u00a0\nCream together the corn syrup, butter and vanilla.\u00a0\nSift in the confectioner's powdered sugar and beat until incorporated.\nOk yeah, that was it.\u00a0\nNow to get fancy and separate the filling into whites and yolks!\nTake out about a third of the filling and stir in some yellow food coloring.\u00a0 Now you're done!\nPut the two bowls in the fridge, as they're easier to work with once they're set up a little. Step 3: Shaping the Innards. This step is sticky!\u00a0 It helps to keep your hands clean and cold.\nMake little yolk balls out of the yellow mixture.\u00a0 Place them on some parchment (seriously, not foil like I did. It was a mess).\u00a0 Put them back in the fridge or even the freezer to firm up.\u00a0 These babies get soft fast!\nWhen the yolks are set up, you can start embedding them in the whites.\u00a0 Scoop an amount of white filling out and flatten it into a circle.\u00a0 Place the yolk ball inside, and wrap the white around it.\u00a0 Know what to do next?\u00a0 Stick it in the fridge.\n*****If you do decide to use the egg molds instead of the dipping method, a friend recently suggested simply piping the whites and yolks into the chocolate molds with a pastry bag.\u00a0 This would save a LOT of time. Step 4: Filling the Molds. Melt the chocolate in a double boiler or in short bursts in the microwave.\u00a0\u00a0 Fill the molds with the chocolate and swirl to coat the sides.\u00a0 Alternatively, use jorgegunn's method as detailed in Handmade Chocolate Boxes to fill the molds entirely, let the outsides set, and pour out the excess.\u00a0\nOnce the molds are set, plop a filling ball into half of each mold.\u00a0 Using more melted chocolate, join the two halves of the egg together.\nLet set and demold.\u00a0 The freezer does wonders for this step. Step 5: Alternative Method. If you aren't using molds, you can try this method.\nMelt the chocolate + 2 teaspoons of shortening in the microwave in short bursts until just melted.\u00a0\nEither dip fillings into the chocolate with a fork and let set on parchment, or skewer the fillings and dip them that way (a'la cake pops).\nOnce the chocolate is set, you can dip them again for an extra chocolatey shell! Step 6: Do Not Despair. Not all of my attempts were successful, and I feel it's as important for me to share my failed attempts along side my successes.\u00a0\nHere you can see that my shells weren't thick enough or sturdy enough or I didn't let them set up enough.\u00a0 There were a lot of delicious mistakes made this day.\u00a0 And in the end I discovered that the egg shape really isn't necessary to creating a really delicious candy.\u00a0\nChocolate is hard enough to work with.\u00a0 If you have the patience to attempt adding a mold into the process, go for it.\u00a0 The results will be something truly spectacular!", ["homemade-cadbury-creme-eggs_0", "homemade-cadbury-creme-eggs_1", "homemade-cadbury-creme-eggs_2", "homemade-cadbury-creme-eggs_3", "homemade-cadbury-creme-eggs_4", "homemade-cadbury-creme-eggs_5", "homemade-cadbury-creme-eggs_6"]] [40663, "Introduction: Pickled Red Beets. This is an easy recipe for pickled red beets. Here I have used red beets grown in our own garden, hence the relatively small size, but you can also buy then in your local store. I serve them with meat or put them on sandwiches, and due to the preserving pickling liquid they keep until next years harvest! Step 1: Ingredients. 1kg red beetsPickling liquid:6.5dl clear vinegar (7%)5dl water3dl sugar2ts caraway seedsAdd all ingredients to a pot and bring to a boil while stirring. The liquid is ready for use when the sugar is dissolved. Step 2: Sterilizing the Jars. Bake clean glass jars at 115'C (240'F) for 10-15 minutes. Turn the heat off and leave the jars in the oven until you need them. The lids are covered in boiling water for a few minutes and then put aside. Be careful, they are hot! Rubber gloves are helpful. Try not to touch the inside of the glasses or lids after the sterilzation process. Step 3: Boil and Peel the Red Beets. Remove the leaf stem and lower part of the root. Boil them until coocked. The time depend on the size of the beets, mine took approx 30 minutes. They are done when you can easily insert a knife through them. Remove the water and peel them while they are hot. While wearing rubber gloves for protection, squeeze the beet and the peel pops right off. This is so much easier than peeling them prior to boiling.IMPORTANT: These vegetables are rich in color. Be careful with where you put the beets and what you touch with your hands afterwards! Step 4: Cutting the Beets. Cut the red beets into thin slices and put them into the jars. You can use a knife or just an egg slicer like me. The jar can be quite full. Step 5: Adding the Pickling Liquid. Add the pickling liquid while it is hot until all the red beets in the jar are covered. Close the jar immidiately with the clean lids.Leave for two weeks for the flavours to develop. Store in a cold, dark place.Enjoy.", ["pickled-red-beets_0", "pickled-red-beets_1", "pickled-red-beets_2", "pickled-red-beets_3", "pickled-red-beets_4", "pickled-red-beets_5"]] [40664, "Introduction: 50th Birthday Cake. If you like here is a quick video ;) Step 1: Ribbons Ribbons Ribbons. For this step you will need:24 Gauge florist wire pink and white ribbon (or any other colour) double-sided tape scissors lighterCut the ribbon into 60 cm strips (5 x pink and 5 x white). Place double-sided tape on half of the ribbon strip, put the wire in the centre and fold over. Cut the ends into a V shape, run the lighter along the edges and coil the end. Repeat with the rest of the ribbons. Step 2: Bake a Cake. This cake was comprised of two layers, I made an 8 inch chocolate cake and 6 inch vanilla sponge cake. The 8 inch cake is sitting on a 12 inch cake board and the 6 inch cake on a 6 inch cake card with a hole in the centre. If you like you can have a look at my other instructables here and here where I go into more details about baking, cutting and covering cakes with icing.Once you have your cakes covered, pop in 4 dowel rods and affix into place with a slab of buttercream. Step 3: Numbers & Shapes. Make a card cutout of a number you require and bend the wires in that shape (I used 22 gauge silver florist wire). Cut the number out of the icing twice and apply some water onto one of the pieces. Place the wire on the bottom piece and cover with the top piece. Smooth the edges of the number with your finger and let it dry for few hours on a piece of foam or paper towel. Mix some luster dust with vodka and paint the number.Cut 3 hearts and 3 stars out of the icing. Dunk each wire in water and pop it in the middle of each of the hearts and stars. Once dry paint it with luster dust. Using a mould create desired shapes for the icing ribbon. If you find that your icing is sticking to the mould, use a sprinkle of icing sugar. Step 4: More Ribbons. Using a ruler cut out icing ribbons and glue them on the cake with water. Attach the shapes you created earlier on the ribbons. Using the mould create beads strips and stick them onto the cake. Step 5: Birthday Message. Mix icing sugar with a little bit of meringue powder, tiny amount of water and food colouring. Print out your message and place a piece of greaseproof paper on the top of it. Put your mixture into a piping bag and outline the letters. Once dried cut it into individual words and position it on the cake board. Loosen each letter and affix it in place with water. Step 6: More Decorating. Pipe lots of little dots along the icing ribbon edges. With pink luster mixed with vodka paint the top of shapes and with a silver one the beads. Step 7: Finishing Off. Position the numbers together with the hearts and stars then tape them together with florist tape. Add 5 of the wire ribbons you made earlier and apply more tape. Repeat for the second layer of wire ribbons.Poke a straw through the middle of the cake and cut off the end (this will make it easier to plant the number decoration in place and should also make it sturdier). Poke the number decoration into the straw. To stop the decoration from spinning, you could affix it in place with some icing and water.Cut and glue on the cake lots of white and pink stars. To finish off apply double-sided tape around the cake board and paste on ribbon for nicer finish.For those that might wonder, it took me about 12 hours to make this cake to a standard I was satisfied with.Thank you for visiting my Instructable and have a nice day ;)", ["50th-birthday-cake-1_0", "50th-birthday-cake-1_1", "50th-birthday-cake-1_2", "50th-birthday-cake-1_3", "50th-birthday-cake-1_4", "50th-birthday-cake-1_5", "50th-birthday-cake-1_6", "50th-birthday-cake-1_7"]] [40665, "Introduction: Chicken Bacon Ranch Wrap. Here's a recipe for a tasty snack that's sure to fill you up. Our goal is to keep the cost of each wrap around or under $10.Here's a video tutorial for those that would like to follow along:https://youtu.be/mFrZ9FWULiw Step 1: Shopping. You're going to want to pick up a few ingredients.Required:Fully Cooked Chicken Breast StripsFully Cooked Bacon StripsShredded Cheddar CheeseRanch DressingTortilla WrapsOptional:Hot SauceHimalayan Pink SaltParsley (or your favored seasoning)LettuceBlack Pepper Step 2: Choppin' Block. First off, stack and cut your bacon into more manageable sized pieces. Effectively large bacon bits. If you want, nows the time to add the pink salt. If you do, it'll compliment the smokey flavor nicely, but don't overdo it or the bacon will become sweet as the flavor of the salt carries. Lightly microwave the bacon so the grease pulls the salt in.Next, cut your chicken into smaller pieces as well. We will be blending the two together later so you're going to want bite sized chunks.Your chicken will most likely be frozen so go ahead and thaw it with the microwave as well. Step 3: The Colonel Would Be Proud. Now that the bacon and chicken are chopped up, you're going to want to season the chicken. Mine was already lightly seasoned, but barely. I chose to go with a bit of parsley and ground black pepper, but lemon pepper would've been something I would've preferred to try. Add your seasoning as desired. Step 4: Sauce Boss. If you blend a bit of hot sauce in with Ranch Dressing you can make some real magic happen. All of the flavors of pepper and spice will come out, but the heat is reduced greatly by the taste of the ranch.We're going to pour the two into a bowl and blend them together with a spoon.Your aim will likely be a light pink color, so that the ranch isn't smothered by the hot sauce but equally the taste of the sauce can be detected under the ranch. Don't be afraid to tap a bit onto your finger and adjust your ratio as you stir. Step 5: Drizzle Yo Sizzle. Now that everything is ready, you're going to lay down your tortilla on a plate and stir your two meats together.It is optional to microwave your tortilla for a few seconds at a time to warm it and make it a bit easier to roll.Once you're ready, add your meat evenly across the tortilla, then sprinkle your cheese across as if you were making a burrito.Once these two layers are down, use your spoon to spread the sauce across the top and roll. Step 6: Snack Attack. Now that your snack wrap is rolled and ready to go, you can either store it in the fridge and keep it for later, or you can pop it in the microwave for a few seconds.If and when you do the latter, you'll melt the cheese and fill in all the little gaps in between the chicken and the bacon. The amalgamation of flavors really is great.", ["chicken-bacon-ranch-wrap_0", "chicken-bacon-ranch-wrap_6"]] [40666, "Introduction: Homemade Sweet Tea. Sweet tea is very easy to make and for some reason I don't do it nearly as often as I used to. Using a simple syrup instead of straight sugar seems to make it easier to control how sweet the tea becomes and mixes better. Baking soda is used to mellow out the flavor and it works great! Step 1: BoM. TEA5-8 tea bags6 cups of water, boiled1/2-full jug of iceadditional 4-6 cups of cold waterpinch of baking sodaSUGAR3/4 cup sugar3/4 water Step 2: Simple Syrup. I like sweet tea, but not hurt your teeth sweet. Make simple syrup by boiling a 1:1 water and sugar solution for about 5 minutes. Transfer the syrup into a safe container and set aside. Step 3: Tea. In the same pot, bring about 6 cups of water to a boil. When the water is boiling, remove the pot from heat and put in your tea bags and a pinch of baking soda. Allow the bags to steep for 5-7 minutes. When you remove the tea bags DO NOT wring the bags, this will cause your tea to become more bitter. Step 4: Mix. Mix the sugar syrup into the tea and then pour into a container that has been partially or completely filled with ice. Step 5: Enjoy!. Add more water (2-4 cups) to fill up the rest of your tea jug and stir. Drink ice cold", ["homemade-sweet-tea_0", "homemade-sweet-tea_1", "homemade-sweet-tea_2", "homemade-sweet-tea_3", "homemade-sweet-tea_4", "homemade-sweet-tea_5"]] [40667, "Introduction: Bread Machine Pizza Dough. All my friends ask me for the recipe and technique for my pizza dough, so here's the instructable! This is easiest with a bread machine, but you can certainly knead the dough by hand. Step 1: Get Your Ingredients!. For a 2 pound lump of dough (good for 2 pizzas), you'll need these ingredients:3/4 teaspoon salt4 cups bread flour2 teaspoon active dry yeast1 1/2 cups beer (12 oz. bottle)1/4 cup olive oil1/2 tablespoon sugar Step 2: Warm the Beer. Heat the beer in the microwave to a temperature of 100-110 degrees. Be careful, it can fizz and foam if you shake it or stir it too vigorously. Pour it in the bread maker pan. Step 3: Mix Ingredients. Place all ingredients into bread machine pan. Insert pan securely into bread maker. Step 4: Run Dough Cycle on Bread Machine. Close the lid on the bread machine, and plug it in. Depending on your model, select the Dough cycle. Press the Start button. The machine will begin to knead the dough. Keep an eye on it as you need to ensure that the dough is not too dry and not too wet. You SHOULD lift the lid occasionally in the first few minutes of the kneading process to check. If it is too wet, add a tablespoon of flour at a time, waiting a minute or so after adding. If it is too dry, add a tablespoon of water at a time, waiting a minute or so after adding. The dough should stick to the sides a little bit, yet congeal into a moist ball and move around from time to time in the pan. Check out my YouTube video for the way it should look. Step 5: Shape Dough Into Pizza Crust and Bake. Check out how that dough has risen! Let it touch the lid before you take it out, even if it takes longer than the dough cycle timer. I usually give it an extra hour, for a total time of 2 1/2 hours. The dough can now be turned out of the pan onto a floured surface and shaped into the pizza crust. Remember, this recipe makes enough dough for two pizzas. If you want, you can refrigerate the dough in a gallon sized Ziplock bag for a couple of hours up to a couple of days to make it a little less temperamental to work with. Have some fun pressing and shaping it into a pizza! Use a pizza stone if you have one. The crust will be crispier if you preheat the stone for 10 minutes at 450 degrees. Then, sprinkle a little corn meal, semolina, or flour on there, and finish shaping the pizza crust. Add sauce, cheese, and toppings. Bake your pizza for 10-15 minutes at 450 degrees. Cheese should be bubbly and have some very small little brown marks. Enjoy!", ["bread-machine-pizza-dough_0", "bread-machine-pizza-dough_1", "bread-machine-pizza-dough_2", "bread-machine-pizza-dough_3", "bread-machine-pizza-dough_4", "bread-machine-pizza-dough_5"]] [40668, "Introduction: Eldorado Chili - Microwave. A simple hearty meal to prepare when you have limited kitchen utilities such as oven or stove. Step 1: Ingredients and Method. 500 g ground beef (lean if possible)1/2 c minced/chopped onion1 each yellow and red paprika (or if they are not that cheap, just 1 green pepper is good enough, big one so it will be about 1/2 c cubed/diced)1-2 garlic, minced1 can tomato, broken up, liquid (the 28 oz can), or crushed tomatoes is fine as well1 can black beans (the 15 oz can) or red kidney, whichever is fine1/2 c broken spaghetti2 tbsp chili powder (omit if it's for kids or you don't like it a little spicy)1/2 tsp cumina pinch or two salt (as needed) OR bouillon powder, would make it even much betterIn a 3 quart microwave proof bowl/casserole, place beef, break with fork, then add in onion, paprika, and garlic. Cover and microwave on high for 9 minutes, stirring once.Break up beef again with fork, drain.Add remaining ingredients, mix lightly, put cover/lid back and microwave for 30-35 mins (until spaghetti is cooked) - every 10 minutes, take out casserole from microwave and stir mixture.Let stand 10 mins before serving. Enjoy :)", ["eldorado-chili-microwave_0", "eldorado-chili-microwave_1"]] [40669, "Introduction: Bleeding Skull Punch Fountain. its a cool affect to your Halloween party. Step 1: Things Needed. . find a big punch bowl. plastic skull. aquarium water pump around 8gph.silicon or polyurethane hose les than a foot.barbed garden hose fitting.food grade silicone for fixing any holes or cracks u may make. drill. assortment of dill bits. Step 2: The Hole in the Skull. . this was abit harder than I thought. but dont get afraid I was over thinking it and trying to do it the hard way. and fyi it will crack dont worry thats what the silicone is for. find a drill bit big enough to screw the barbed garden hose fitting in. then find out ware u want the hole. keep in mind u want the skull to be out of the punch or just in it your prefrence. plan and plan! once u know where you want to have it drill the hole. Step 3: Drill Holes in the Eyes and Anywhere U Want.. drill small holes you can always go bigger but not smaller. you can make the holes bigger later. Step 4: The Stem.. ok take the tubing. put the barbed end in the hose may need to force it in if u cant force it heet the tubing till its soft. now try and screw in the garden fitting in the big hole in the bottom or back where ever you have it. attach the adapter to the hose u may need the clamp. take the silicone apply some to the skull around the fitting and any cracks u may have made. you don't want any leeks. Step 5: Pump in Bowl. put the pump in the bowl if it dont have suction cups fix it in somehow. if you have suction cups but not a smoth bottom on the bowl put some silicone on the bottom where you want the pump then put the pump in the silicone before it drys. I did not like the pump in the bowl in the pic so I moved it to the back. Step 6: Putting It Together for Test. . once all the silicone is dry put it together. plan water in it to cover pump. plug the pump in and c what happens if u want bigger holes drill bigger ones now dont go crazy big go up a size or to till it flows like u want it. now fix the skull up it gets heavy. you are on your own with that. now you are ready to use it. thanks. Step 7: . ", ["bleeding-skull-punch-fountain_0", "bleeding-skull-punch-fountain_1", "bleeding-skull-punch-fountain_2", "bleeding-skull-punch-fountain_4", "bleeding-skull-punch-fountain_5", "bleeding-skull-punch-fountain_6"]] [40670, "Introduction: Cute Miniature Apples. Hi there, as a bonus project for my apple a day for a week collection (you can find here) I am deciding to make miniature apples.The process is fairly simple but it is long and requires patience.Read on to find out the process!If I won the formlabs contest, I would begin making useful pieces with the 3D printer.I have seen the printers before and I have a million ideas running through my head as to what I could make! Step 1: Get Your Stuff Ready.. You are going to need a few things before you start.The list is as follows;Apple, green or red doesn't matter.Lemon, try for a medium lemon, you will not use all the juice.Peeler.Melon baller.Knife, I used a Ceramic knife to stop the browning.Toothpicks.Medium plate.Small bowl, the deeper the better.Breadboard.You will need all the above, if you don't have a knife the peeler can be used. Step 2: Prepare the Lemon.. OK, you have all the equipment needed lets begin.Cut the lemon in half and juice it, it is alright if seeds fall into the juice.When you have juiced the lemon you need to pour it into the bowl and add about four drops of food coloring.Stir in the red food coloring with one of the toothpicks until it is evenly spread throughout the lemon juice. Step 3: Prepare the Apple (the Full Size One!). OK, now we need to peel the apple.Make sure there is no skin still on any of the flesh of the apple.Do not discard the skin, instead put it aside; we will be using it to make the leaves for the apples.When the apple is peeled and the skin is set aside you can continue to the next step. Step 4: Leave Me Alone!. Time to make the leaves!Start by taking the skin we set aside and cut the end at an angle like i the first photo.Next, cut it on the opposite angle to make half a diamond.We need to complete the diamond as shown in the third and fourth photos.When that is done you have your first leaf!Make as many leaves as apples. Step 5: Mini Apple Time.. Now, we take the melon baller and press it into the flesh of the apple like shown in photo 1.Twist it in a scooping motion and cut out a small dome, it should be a semi circle but if the bottom edge isn't flat don't worry.Because of the density of the apple it is hard to get a perfect circle, it is also hard to cut it with the melon baller.Now with the two halves we need to put them together, they probably won't fit well due to the roundness of the apple, we need to trim a little bit off so it is a flat surface.After flattening out the edges we can put it together, take a toothpick and skewer it through the middle of the half spheres like shown in the third photo.By using the toothpick as a handle you need to dip the apple into the food coloring mix we made earlier, the apple will not be 'red' but most apples you see in shops aren't fully 'red'.After dipping we thread on the leaves and present them on the plate.If you don't like the idea of leaves you can leave them out. (no pun intended)The toothpick is needed to hold the apple together and it also doubles as a stem.Thanks for reading, I hope you enjoyed it!", ["cute-miniature-apples_0", "cute-miniature-apples_1", "cute-miniature-apples_2", "cute-miniature-apples_3", "cute-miniature-apples_4", "cute-miniature-apples_5"]] [40671, "Introduction: Homemade Smoked Chili Powder.. I have been asked many times about my homemade spices. Here is the one that started them for me. I love to garden and enjoy growing peppers, but often have to many to eat fresh. I decided to start drying them by accident one time by a few of the hot ones drying up on there own. The smoked flavor came later after I decided to roast them over an open flame and let them sit for a few hours near the smoldering coals. Hickory I find to be the best, alongside hard maple. Step 1: Step One: Grow the Peppers. Homemade and home grown here! Peppers in season are the best flavor, if you don't have a garden, do yourself a favor and find a farmers market or some place that brings them in fresh and in season. Step 2: Step 2: Roast Peppers Over Wood Fire Grill.. You want to roast the peppers before you let them smoke. All varieties of peppers roast a little different. With meaty peppers like poblanos, Anaheim, jalape\u00c3\u00b1o or bells (not recommended because they really don't add much for flavor) you want to turn the skin black but not char the meat. The thin walled hot peppers seem to go very quick and sometimes even completely dry out to a crisp in the smoke. You want to watch them and rotate as needed. As said before I like the hickory or hard maple the best for the smoke flavor. You see them here in my wood grill/ smoker. I like to keep one side as indirect heat so I have full control over the temp. Step 3: Step 3: Let Them Smoke.. Let the flames die down and smolder adding chunks (not chips) to the coals only as often as needed to keep it from going out. I find placing a large chunk on the coals will smoke for a good while before it starts to catch fire. You do want to watch for open flames and all peppers should be in an indirect heat zone. If you get flames spray them out with a spray bottle of water and close the lid quickly and the combo of water and smoke will choke out the flame. I watch it for about 2 hrs. I find this step to be good after having cooked a nice BBQ dinner and roasting an smoking while the wood grill is starting to wind down Step 4: Step 4: Dry Them.... Hot peppers will dry on there own in a window, but meaty peppers need some help! I have used the oven set at 170F but it uses too much energy and 170 is a little too hot, but can work if that's all you have. I invested in a dehydrator last year and it has become one of my favorite kitchen appliances (riveted only by our vacuum sealer). I arrange them on trays and set the temp to 125F and it will take a few days. You want to make sure no part of the pepper is still mushy. Step 5: Step 5: Grind Them.. I have a coffee grinder that I use only for spices. Break the pieces up small enough to fit in the grinder, keeping the seeds an removing the stems. Grind I to a fine powder, my grinder is cheap to say the least and I have to give it a few shakes along the way to help it grind. Every time I change a spice mixture I rinse the grinder and cover them grind rice to fully clean. Step 6: Step 6: Store and Enjoy!. To store them I have used ziplocks, washed and reused spice jars or store bought empty spice jars. I save the new jars for friends and family. There are so many uses for this spice, the smokey flavor an heat comes through ketchup, BBQ sauce, dips, salsas, chili... You name it.", ["homemade-smoked-chili-powder_0", "homemade-smoked-chili-powder_1", "homemade-smoked-chili-powder_2", "homemade-smoked-chili-powder_4", "homemade-smoked-chili-powder_5", "homemade-smoked-chili-powder_6"]] [40672, "Introduction: Pink Salad. Here's a summer favourite of mine. I think it's mainly a Dutch recipe,\u00a0 but I may have made that up.\nIf you think that apple and pickled herring should never meet on the same plate, then this is not for you. If you have an open mind to such pairings, read on...\nFor use as a main meal for two people, I use- two big potatoes, diced, cooked, cooled off\n- an apple, cut up\n- a small onion, chopped into tiny bits\n- two pickled herrings, cut into pieces\n- three small boiled beets*, diced\n*) We can buy them boiled and packaged. It's neat.\nFor the dressing, I'd suggest that you pick as many as you wish of the following ingredients:- olive oil\n- yoghurt (plain)\n- mayonnaise\n- lemon juice\n- vinegar\n- salt\n- black pepper\n- mustard\n- dill\nMix the solid ingredients gently, in a big bowl. Add the dressing and spoon it through. That's all.\nThe beets will give the salad a nice pink colour.\nWorks as a summer dinner, or as a lunch dish. Also nice for a picnic.", ["pink-salad_0"]] [40673, "Introduction: Minecraft Rice Krispie Creepers. Rice cereal treats based on the Creeper from Minecraft. These rice krispie treats are easy to make and are an explosion of deliciousness in the mouth. Step 1: Assemble the Ingredients. To create a creeper, you will need the following:Ingredients: 6 cups rice cereal1 package mini marshmellows3 tablespoons butterGreen food coloringBlack food coloring paste or black food gelCooking sprayEquipment:Large saucepan6\u2033 lollipop sticksTwo glass pans (I used 9\u2033x9\u2033)Wax paperKnifeBrush (if using food coloring paste)Square cookie cutter (optional) Step 2: Combine Ingredients. In a large saucepan, melt the butter and mini marshmellows over low heat. Stir until melted.Add a few drops of green food coloring and mix.Add the six cups of Rice Krispie cereal and mix until the cereal is fully coated. Step 3: Set the Rice Cereal Treats. Scoop the mixture into two separate pans that have been sprayed with cooking spray. The cooking spray will make the treats slide right on out when they\u2019ve set.I added more mixture to one pan that I dedicated to the heads and the feet, and less to the one for the bodies.Use a slice of waxed paper to pat down the rice cereal until it\u2019s flat across the top.Allow the rice cereal to set until it\u2019s completely cooled. Step 4: Cut Out Shapes. When you\u2019re ready to assemble the creepers, flip over one of the glass pans onto a cutting board. The rice cereal should plop right out. If not, give it a poke with a knife and it\u2019ll slide right out.Trim the edges of the block.For each creeper, you\u2019ll need feet, ahead, and a body. The head and feet are the same size, while the body is longer. I used a cookie cutter to create the heads and feet. For the 9\u2033x9\u2033 pan I was able to get nine large pieces for head/feet, making for eight total creepers. I had a lot of leftovers. Step 5: Assemble Creepers. Insert a 6\u2033 lollipop stick into the middle of the body.Place the body with the stick inside on top of the feet. Push the stick through into the feet.Take a head piece and push onto the top of the stick, being careful to keep the stick in the center of the head. If the stick is too long, you can pull the stick out and trim by scoring the side of the stick, then bending the stick until the top breaks off.Cut the bottom block in two to create the feet. Step 6: Add Face and Feet. For the face, I used black food coloring paste and a brush. Black food gel also works, but it tends to get runny at times if you let it sit, so you\u2019ll want to watch out for that.Add the blocky face to the head piece.Paint a black line across the bottom of the legs. Step 7: Enjoy!. Repeat for all creepers and enjoy!", ["minecraft-rice-krispie-creepers_0", "minecraft-rice-krispie-creepers_2", "minecraft-rice-krispie-creepers_3", "minecraft-rice-krispie-creepers_4", "minecraft-rice-krispie-creepers_5", "minecraft-rice-krispie-creepers_6", "minecraft-rice-krispie-creepers_7"]] [40674, "Introduction: How to Make Com Chien (Fried Rice). Com Chien or Fried Rice has it's roots in Asia and is fairly popular. This is a very versatile dish that is simple and easy to make. This makes it a good snack when you don't want to eat fast food but not a full lunch or dinner.What makes this dish versatile is how you can add almost any ingredient!This will guide you on how to cook a basic Vietnamese version of this extremely flexible dish. Remember that you don't need to follow the exact ingredients so if you feel like it you can throw your own spin on the dish. Step 1: Gather and Prep Your Ingredients. The following measurements serves 3-4 people.Cooking itemsWok Wooden spoon Cooking Chopsticks (optional)Main Ingredients3 cups of rice 1/2 cup of cut meat 2 eggsVegetables1/4 cup of diced carrots 2 tablespoons of diced onions 1 tablespoon of diced green onionSeasoning1 teaspoon of garlic 1/4 teaspoon of salt 1 teaspoon of soy sauce Pinch of pepper Step 2: Heating Up and Frying Garlic. Turn on stove to Medium heatWait for Wok to heat upAdd oil and garlicStir garlic around and prevent burning the garlicAfter 20-30 seconds of frying continue to the next step Step 3: Add Vegetables . Add your vegetables into the WokIt is recommended that you add vegetables that cook longer first. Don't forget to stir it around to mix it up!Cook for another 30 seconds or when all vegetables are almost fully cooked. Step 4: Add Your Meat(s). Add your meat(s) to the Wok and stir. As with the last step it is recommended that you add meat(s) that take longer to cook first.DON'T add the eggs yet! That's the next step!When the meat(s) are almost done push everything around the edge to make a ring. Step 5: Cook Eggs. Remember making a ring with nothing in the center? That is where you cook the eggs.When the egg whites are almost done break the yolk and stir it with the whites. Make sure that you don't mix the ring of meat and vegetables as you aren't making an omelet.When the yolk has completed cooking break it up into pieces with chopsticks or spoon. Step 6: Add Rice. Add your rice into the Wok. Mix in everything with the rice similar to mixing up a salad. This is where the chopsticks come in handy! Step 7: Add Seasoning. Add your salt, pepper and soy sauce. Mix it in thoroughly.This is the point where you take a taste! If it doesn't seem sweet enough add a pinch of sugar. If you accidentally added too much add a pinch of salt. Step 8: Serve or Store. For a casual presentationTake a plate Pile on serving size Garnish with fresh onion and ServeFor a more fancy presentation Take a bowl Fill it up to your serving size Place a plate over it usually in the center Flip both the bowl and plate Remove Bowl Garnish with fresh onion and ServeTo Store Leave out to cool Place into an air tight container Place into refrigeratorNote: You shouldn't freeze this dish because the rice will freeze and break.To reheatTake portion into a bowl Microwave for 30 seconds If it is not hot then microwave at 15 second increments until hot Step 9: Enjoy!. ", ["how-to-make-com-chien-fried-rice_0", "how-to-make-com-chien-fried-rice_1", "how-to-make-com-chien-fried-rice_2", "how-to-make-com-chien-fried-rice_3", "how-to-make-com-chien-fried-rice_4", "how-to-make-com-chien-fried-rice_5", "how-to-make-com-chien-fried-rice_6", "how-to-make-com-chien-fried-rice_7", "how-to-make-com-chien-fried-rice_8"]] [40675, "Introduction: Coconut Lemongrass Carrot Chutney . Many years ago, I feared food. I used to squirm at the thought of consuming anything I considered un-pure or unhealthy. For over a year, I put severe restrictions on my diet and basically only ate uncooked vegetables, fruits, nuts and seeds, which is a rather expensive and time-consuming lifestyle. I had to put several hours each day into planning, acquiring and preparing my meals.Carrots are one of the cheapest, easiest vegetables to acquire and I happen to be a big fan of those friendly, orange roots. I kind of lived off of them for a while, not really considering the consequences that might lurk in The Dark Side of Raw Foods. Due to the massive overdose of beta-carotene my body was receiving and the lack of starches to soak up the excess, my skin turned an extremely disturbing orange colour. I\u2019m pretty sure I burned all the photos taken of me during my hairy hippie phase, so I have no orange hue to show you. Unfortunate\u2026 it was impressive.I might also add, that I had The Worst Gas Possible when I was eating raw foods. Even though it was over a decade ago, I still feel bad for the girl I drove cross-country with. I\u2019m sure she felt like she was riding with a camel. Looking back on that time, I squirm so much more about orange skin and bad gas than tossing back a bit of snake soup, frog sashimi or random bug. I still love carrots, though. We have been through too much to let go of our relationship because of a skin tone set back. It was a little rude of them, but I let it go. The Chutney family is a rowdy group of condiments that hails from South India. They usually contain some mixture of spice(s), vegetable(s), and/or fruit(s) and there are many varieties. Chutneys may be either wet or dry, can have a coarse to a fine texture and can contain either fresh or pickled preparations. This little chutney is rockin'. The sweetness of the carrots, creamy smoothness of the coconut and tang of the lemon would make any mouth happy. Eat with some Dijon on toast, on the side of some grilled chicken or just spoon in your mouth. Step 1: Ingredients and Directions. Ingredients4 cups grated carrot (about 3 carrots)\u00bd cup grated coconut8-10 garlic gloves or scapes, chopped1 chili, finely chopped1 lemon, juiced1 tbsp finely chopped lemongrass\u00bc cup olive oilsalt and pepper to tasteDirectionsIn a fry pan, heat cooking oil and lightly brown the garlic, lemongrass and chilies.Mix all ingredients in a bowl.Consume immediately.", ["coconut-lemongrass-carrot-chutney_0", "coconut-lemongrass-carrot-chutney_1"]] [40676, "Introduction: Basic Skillet Cornbread. This is a good basic cornbread recipe that's made in a cast iron skillet. I recommend using a 10-inch or 12-inch skillet. I make this cornbread for the Cornbread Stuffing with Mushrooms and Pancetta. This recipe can also be found at gardengirlrecipes.com..Ingredients:8 tablespoons unsalted butter (1 stick) 1\u00bc cups finely ground yellow cornmeal 3/4 cup all-purpose flour 2 tablespoons granulated sugar 1 teaspoon baking powder 1 teaspoon baking soda1 teaspoon fine salt 2 large eggs 1\u00bd cups buttermilk, shaken before using Step 1: Heat Oven. Heat the oven to 450\u00b0F and place a large cast iron skillet in the oven. Step 2: Combine Flour Mixture. Place the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk to combine. Step 3: Whisk Eggs & Buttermilk. Whisk eggs in a medium bowl until frothy, then whisk in buttermilk until incorporated. Step 4: Combine Egg & Flour Mixture. Pour egg mixture into flour mixture and, using a rubber spatula or wooden spoon, stir until dry streaks are just incorporated. (Do not overmix.) Step 5: Fold in Melted Butter. Melt 6 tablespoons butter and fold in until just combined, then let mixture sit for 5 minutes. Step 6: Cast Iron. Remove the cast iron skillet from the oven and place 2 tablespoons of the butter. Swirl the melted butter around to coat the bottom of the pan. Step 7: Bake. Pour the batter into the hot skillet and bake until golden brown and a knife inserted into the center comes out clean, about 15 minutes. Step 8: Cool. Place the skillet on a wire rack to cool for 5 minutes before serving. To serve, let the cornbread cool for another 15 minutes before inverting onto a plate.", ["basic-skillet-cornbread_0", "basic-skillet-cornbread_2", "basic-skillet-cornbread_3", "basic-skillet-cornbread_4", "basic-skillet-cornbread_5", "basic-skillet-cornbread_6", "basic-skillet-cornbread_7", "basic-skillet-cornbread_8"]] [40677, "Introduction: Bruschetta Recipe. Bruschetta is a fresh, simple and delicious Italian appetizer that can be prepared in minutes and enjoyed any time of the year.\u00a0\nIn its simplest Italian form, bruschetta requires that bread be toasted over real coals, then rubbed down with slices of raw garlic, drizzled with olive oil and finished with a little bit of sea salt and fresh pepper.\u00a0\nVariations evolved to further incorporate things like chopped tomatoes, beans and fresh herbs.\u00a0 This Instructable recreates the standard Italian tomato bruschetta that you'd often be served in an Italian restaurant at the start of a meal, quickly and easily in your own kitchen.\u00a0\nIf you've got 15 minutes and are looking for a delicious appetizer to start off your favorite Italian meal, then this bruschetta recipe Instructable is the answer for you. Step 1: Ingredients. \n Bruschetta is made up of very simple flavors, and is therefore best if you make it with highest quality and freshest ingredients you can find.2 lbs. fresh tomatoes (roma, heirloom, beefsteak...whatever is in season is best)1/2 fresh onion4 cloves fresh garlic1 bunch fresh basil4 tablespoons extra virgin olive oilsea salt and fresh ground pepperItalian bread or baguette Step 2: Dice the Tomatoes. Using a sharp knife, dice the tomatoes as small as you can.\u00a0 I try to aim for 1/4\" cubes and try to mush or break the tomatoes as little as possible. Step 3: Chop the Onion. Next, finely chop the onion and throw it into the bowl.**If you're opposed to using raw onions, you can also lightly saute the chopped onion in a frying pan with a little bit of olive oil, garlic, salt and pepper.\u00a0 It adds a sweeter deeper flavor to the bruschetta, and is an excellent variation to this recipe.** Step 4: Chop the Garlic. Next, chop the fresh garlic and add it onto the growing pile of deliciousness. Step 5: Add in Fresh Basil. Add in some fresh basil to taste.\u00a0 I'm using 3-4 large leaves here, but there's no \"right\" amount.The cutting method that I'm using to chop the basil is called a chiffonade.\u00a0 Check out the How to Chiffonade Instructable for a complete explanation of that method. Step 6: Olive Oil, Salt and Pepper. Add in the extra virgin olive oil, sea salt, and fresh ground pepper and mix the ingredients thoroughly.\u00a0 If you've got the time, let the mixture setup for 30 minutes in the refrigerator, if you don't it's also delicious when eaten immediately. Step 7: Toast the Bread. Cut 1/4\" thick slices of fresh Italian bread or baguette and toast them.A proper bruschetta would use real hot coals to toast the bread, but it's perfectly understandable if don't have access to a slow burning fire moments before serving dinner.\u00a0 Toast the bread in a toaster, or under the broiler if you've got a big batch.Once the bread is good and toasted, remove it from the oven and use a pastry brush to paint each slice of bread with olive oil. \u00a0Then, using half a hunk of raw garlic, rub one side of the crusty slices down to impart some delicious garlic flavor directly onto the bread. Step 8: Serve. Finally, pile as much of the bruschetta as possible onto the freshly toasted bread, serve, and enjoy!", ["bruschetta-recipe_0", "bruschetta-recipe_1", "bruschetta-recipe_2", "bruschetta-recipe_3", "bruschetta-recipe_4", "bruschetta-recipe_5", "bruschetta-recipe_6", "bruschetta-recipe_7", "bruschetta-recipe_8"]] [40678, "Introduction: Happy B'Day Lollies. \nWhat can be cuter than saying thanks to all the birthday wishes\nwith this quick n easy to make choco candy B'day lollies.\u00a0Ingredients\u00a0\nA packet of semi- sweet / milk chocolate chips\u00a0\nA pack of Wilton white candy melts\u00a0\nColorful sprinkles\u00a0\nLollipop sticks & a clean brush\u00a0\nB'day candy mold (link)\nProcedure\nMelt a pack of candy melts .Using a clean brush & melted white melts\nthickly paint a few decorations on each mold - emphasizing on the designs .\nPlace in the refrigerator for an hour . Melt & temper \u00a0the semi - sweet chips ,\u00a0\ntake out the moulds from the refrigerator & pour in the melted chocolate,\ntap to remove air bubbles also\u00a0fix in the lollipop sticks .\nRefrigerate for another hour .\u00a0\nOnce set remove from refrigerator & un mold. Using the melted chocolate\u00a0\nas glue stick some colorful sprinkles .\u00a0\nWrap in clear plastic bags & decorate with ribbons . \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0", ["happy-bday-lollies_0"]] [40679, "Introduction: Delicious Lamb Shank in a Pot. This is a very simple recipe that everyone can do. The cooking takes some time but the more it stays in the oven, the better. Step 1: Ingredients. This is what we need:Sheep shank(s)2 Leaves of laurelRosemary2 small onions1 Carrot (or 2 if they are small)SaltPepperApple cider Step 2: Chop. Chop carrots and onions in big pieces. Step 3: To the Pot. Put everything together in the pot and spice up with salt and pepper. Add then some apple cider to give a nice taste (I put almost half can) and add some water till almost half pot. Step 4: Cooking and Serving. Close with lid and cook in the oven at 180 degrees for at least 2 hours but the longer it cooks the better it gets. Remove the lid for the last 10 minutes so that the meat gets a nice brown color.Serve the meat with the veggies.Enjoy this simple but delicious meal! ", ["delicious-lamb-shank-in-a-pot_0", "delicious-lamb-shank-in-a-pot_1", "delicious-lamb-shank-in-a-pot_2", "delicious-lamb-shank-in-a-pot_3", "delicious-lamb-shank-in-a-pot_4"]] [40680, "Introduction: Intro to Home Brewing. One of the projects that I have been wanting to try since college is home brewing my own beer. Luckily a good friend of mine has some experience in brewing and volunteered to give me a hand. In this instructable, I am going to show you the basics of home brewing so you can get in on this fun, challenging, and rewarding (I hope) experience. I will be showing you how to handle the bottling in a couple of weeks once the beer is done fermenting. Lets get started! Step 1: Supplies. As always, you're going to need some equipment and ingredients. If you are a beginner like myself, I recommend getting an ingredient kit from your local brewing store or online. They are really great since they have all of the compatible ingredients in them and can make up for lack of experience.EquipmentLarge cooking kettle (16+ quarts) Outdoor cooking stove (this probably will get a bit messy) Stirring spoon One Step cleaner (or something similar) Measuring cup (or quart sized mason jar) Carboy/ fermenting bucket (I've heard carboys work better) Air lock Hydrometer Grain sock (often included in kit if you choose to get one) Sink for ice bathIngredients (again these are all prepackaged if you get a kit, I can't recommend it enough). If you have some experience brewing, feel free to experiment with your ingredients since I'm sure you have a better idea than I do :P Malt Yeast Favoring hops Bittering hops Step 2: Sanitize You Equipment. One of the most important steps in home brewing is cleaning your supplies. If you are not extremely thorough with the cleaning you may contaminate your brew with a multitude of debris, most notably, yeast. By cleaning, you are limiting the debris and more precisely controlling the fermenting process. During our brewing we used One Step which is, as the name implies a one step cleanser and sanitizer. Just mix it in to your kettle that you will be cooking your wort in and dip the rest of your supplies in to finish this step. Be sure to sanitize your carboy or fermenting bucket too! Step 3: Pack Your Grain Sock & Steep Grains. The first step for the actual brewing process is to steep the grains. This process can be thought of as brewing tea. Before you can do this however, you have to pack the grains into the grain sock and tie a knot in the end. The sock is a porous cheesecloth fabric that allows the grain flavors to permeate into the wort. You will start by filling your kettle with about 2.5 gallons of water. Put it on the stove and begin heating. Temperature-wise, you are aiming for 80-110 deg F, you don't want it to boil! Dip the sock in the water to soak it then drop it into the kettle. Now depending on how strong you want your grain flavoring to be, the time you allow your grains to steep will vary. A typical time range for the grains is between 25-60 minutes. If you don't like a very grainy beer, opt for a shorter duration. When it is time to remove the sock, don't squeeze the liquid back into the kettle, just let gravity do the work. Step 4: Add Your Malt. At this point, you are ready to add your malt. Malt is the ingredient that gives beer its sweet favoring. At this point it time, its time to stir and increase the heat to a boil. You are going to want to continuously stir the wort while heating until you have a nice rolling boil. Be sure to stir the bottom of the kettle too so any sediment that may have settled doesn't burn and ruin the wort. Keep an eye on the kettle in case it starts to foam, you don't want this as it can boil over and cause a huge mess (and lost future beer). Step 5: Add Your Hops. Now something that I learned during this process is that beers actually use multiple types of hops. The first is the bittering hops and the second is the flavoring hops. Each does what the name implies, adding bitterness and flavoring to the wort. If you are not using a kit, be sure that your hops are compatible with each other and for the style of beer you want to brew. When you add the hops, first add the bittering hops and allow it to boil for about 55 minutes, stirring occasionally. Once the time has elapsed, add the flavoring hops and let that boil for 5 minutes. Once the 5 minutes has passed, immediately terminate the boil. Step 6: Ice Bath. Once all of the ingredients have been properly cooked down, you will want to cool the wort as quickly as possible. Make an ice bath by filling up a large sink or tub with ice and cold water. Continue to cool until the wort is at room temperature (about 70 deg). It is very important that the wort has cooled before you add the yeast, excessive heat will kill the yeast. No yeast= no beer. Occasionally stir the wort to ensure that it is all cooling evenly. You can use a thermometer (be sure to sanitize if you do) or just feel the outside of the kettle until you have gotten close to your desired temperature. At this time it is also a good idea to use your hydrometer to get a specific gravity reading. This number will be required after the beer is done fermenting to calculate the alcohol by volume percentage. Step 7: Transfer to Carboy and Add Water. This step is really easy to do but even more easy to make a huge mess. Use your funnel to minimize the chance of making a mess. If you are using a fermenting bucket rather than a carboy, this step will be much easier. Whatever you are using to ferment, transfer all of the wort into the fermenting vessel. Depending on how big your batch is will determine how much water you are going to add. We were making a 5 gallon batch so we had to add about 3 gallons of water to the wort. Step 8: Pitch Yeast & Add Air Lock. The last few steps go by quickly. Open the packet of yeast and dump the contents into your fermenting vessel. This is called pitching the yeast. The yeast is now ready to do its thing and tart fermenting. Now if you are not super savvy with chemistry, when yeast ferments sugar into alcohol, it creates carbon dioxide as a byproduct. We need the vessel to be closed but still allow the gasses to vent. Enter the airlock. To prepare the airlock, fill the two cylinders with water to the specified levels. Insert the airlock into the carboy and move it to its fermenting location. For best results, put it in a dark room that is between 62-70 degrees. The fermenting process typically takes two weeks but this time can vary. With this brew, the fermenting process was finished in 6 days. Step 9: Now Let It Ferment, Brewing Finished!. Te fermenting process should begin within 24 hours of the yeast being pitched. You will know it is occurring because small CO2 bubbles will be be bubbling through the airlock. Typically the fermenting process will begin to slow down after 4-6 days. The fermenting is complete when no more bubble activity occurs for 48 hours. Once the fermenting stop you will want to bottle within a couple of days for best results. So that's all there is to it! This is a fun project that while it takes some time that I am thrilled that I got the chance to try it. After doing my first home brew, I can honestly say that I am hooked and will be doing a lot more in the future. Thanks for reading and be sure to catch my follow up tutorial on how to bottle your brews!EDIT: I have posted the follow up tutorial on how to bottle your home brewed beer. If you enjoyed this tutorial, please check it out! https://www.instructables.com/id/Bottling-Your-Homebrews/", ["intro-to-home-brewing_0", "intro-to-home-brewing_1", "intro-to-home-brewing_2", "intro-to-home-brewing_3", "intro-to-home-brewing_4", "intro-to-home-brewing_5", "intro-to-home-brewing_6", "intro-to-home-brewing_7", "intro-to-home-brewing_8", "intro-to-home-brewing_9"]] [40681, "Introduction: Brewing Sencha, a Japanese Green Tea. Brewing Sencha is an art that takes some experience to get right. In this Instructable I plan to give some tips that will make it easier and faster to learn.Things you will need:\nLoose leaf Sencha\nKyusu (Japanese teapot)\nTea cup\nMeasuring spoons\n6oz hot waterOptional: \nCulinary thermometer\nGlass liquid measuring cup\nDefinitionsRounded teaspoon- A teaspoon with a small mound above the lip of the measuring tool.Teaspoon- Tea should be flat with the top of the measuring tool.Steep- To soak the tea in hot water Step 1: Selecting and Storing Your Tea. Sencha is a flavorful yet\u00a0delicate\u00a0tea that needs to be carefully stored to maintain freshness. \u00a0Here are some tips on storage and choosing fresh tea at a store that carries it in bulk.Selection\nAlways ask to see and smell the tea before purchasing. Fresh sencha should have the following characteristics:\n\u00a0 \u00a0- Intense, deep green color\n\u00a0 \u00a0- Clean, fresh grassy scent\n\u00a0 \u00a0- Unbroken, tightly rolled leavesStorage\nSencha should be stored in an opaque airtight container in a cool, dry place. It should remain fresh for about one year after it was picked. A quality tea store should be able to tell you roughly when this took place for the tea you've purchased.\nYour sencha will still be drinkable after one year but you'll find that its flavor has deteriorated noticeably.\u00a0 Step 2: Preparing the Hot Water. There are many options available for preparing the hot water for tea.\u00a0Purified water is preferred. Sencha has a very delicate flavor and unfiltered tap water will noticeably affect its taste.\nYou should always heat the water to boiling and then cool it to the proper temperature for your tea. This will reduce the chlorination of the water.What you'll need\n6 ounces (~175ml) of purified water per serving.Water Boiler\nWater boilers are convenient in that they're ready to dispense hot water on demand. Dispense 6oz of water directly into the Kyusu and proceeed to the next step.Tips:\nAt first, pour water into a glass liquid measuring cup to get a feel for how long you need to dispense to get about 6oz of water. Resist the temptation to pour this water into the Kyusu- it will have cooled too much and your tea may not brew correctly.Microwave\nPlace 6oz of water into a microwave safe cup and heat until it bubbles.\u00a0Warning! Boiling water in a microwave can be dangerous. The water may become superheated and suddenly burst out of the cup when moved. Follow your microwave's manual to ensure that you're heating the water safely. Step 3: Preheating the Kyusu and Cup. It's important to preheat your kyusu and cup. This achieves two things:\n\u00a0 - Cools the water to the proper brewing temperature\n\u00a0 - Keeps the tea warm after it's been poured\nThe process is simple.\n\u00a01. Pour hot water into the kyusu.\n\u00a02. Carefully pour the water from the kyusu into the cup.\n\u00a03. After a few seconds, pour the water back into the kyusu.\nCheck that the water is at the correct temperature before proceeding to the next step. You may want to use a culinary thermometer if you're not sure. Most sencha is brewed at 150\u00b0F - 175\u00b0F (65\u00b0C - 80\u00b0C). The bag you purchased your tea in should include a recommended water temperature. Step 4: Measuring the Tea. Your sencha should come with a per-serving measurement. Most sencha will require one rounded teaspoon of tea leaves. Scoop the tea lightly into the measuring spoon(s) so as to not break or crush the leaves. Never try to compact the leaves into the spoon(s). Step 5: Brewing Your Sencha. Pour the leaves into the kyusu and quickly replace the lid. Let it steep untouched during brewing- too much movement may impart a bitter flavor.Time\nSencha should be brewed for much less time than many other teas. Your tea should include a recommended time. As a general rule, most sencha should be brewed for 1 - 2 minutes. Step 6: Pouring the Tea. Pick up your kyusu by the handle such that your thumb holds the lid in place. Tilt it to carefully pour the tea into your cup.\nShake kyusu over the cup to get the last few drops of tea. Extra water will degrade the tea if you wish to do a second infusion (re-steep the same tea leaves).\nNow pick up the kyusu with your left hand. Hit the side opposite of the spout against your open right palm to dislodge the leaves from the mesh around the spout. This will further separate the leaves from any remaining water to keep them fresh. Step 7: Enjoy!. Congratulations! You've brewed a cup of sencha. Sip it slowly and enjoy the flavor.\nProceed to the next step if you'd like to re-steep your tea or to step 9 for some cleanup tips.TroubleshootingToo bitter: Reduce the brew time in 15 second increments.Too weak: Increase the brew time in increments of 15 seconds. You may also try using less water or more tea.Too strong: Use more water or less tea. Step 8: Re-steeping the Tea. If you'd like more tea from the same leaves, it's possible to do a second infusion. Allow 6oz (~175ml) of water to cool to your tea's brewing temperature and let it steep for 30 seconds.\nIt's also possible to do a third infusion. Use hotter water (nearly boiling) and let the tea steep for the same amount of time you used for the first infusion. Step 9: Cleanup. Shake as many leaves as possible from the kyusu into the garbage. Scoop as many of the remaining leaves as you can out with a paper towel. Next, rinse the kyusu under very hot running tap water. Set it aside with the lid at an angle to let it dry.\nNever clean your kyusu with soap. It will absorb its taste and impart it on future tea infusions. If you wish, you may make a paste with 1 teaspoon of baking soda and a small amount of hot water.\u00a0", ["brewing-sencha-a-japanese-green-tea_0", "brewing-sencha-a-japanese-green-tea_1", "brewing-sencha-a-japanese-green-tea_2", "brewing-sencha-a-japanese-green-tea_3", "brewing-sencha-a-japanese-green-tea_4", "brewing-sencha-a-japanese-green-tea_5", "brewing-sencha-a-japanese-green-tea_6", "brewing-sencha-a-japanese-green-tea_7", "brewing-sencha-a-japanese-green-tea_8", "brewing-sencha-a-japanese-green-tea_9"]] [40682, "Introduction: Easy Dried Fruit Puree. Here's a dried fruit puree recipe, great for filling cupcakes, spreading on pancakes, stirring into yoghurt for an easy breakfast or adding depth to a simple sauce.\nAll you need is a saucepan, a hob, some kind of blender, 100 g dried fruit (I used mango for its gorgeous orange hue), your favourite spices and flavourings (cardamom and ginger for me), about a cup and a half of water and a few tablespoons of sugar, depending on how sweet you like it.\n1. Put the dried fruit, spices, water and sugar in a small saucepan.\n2. Bring to the boil, and simmer for about 20 minutes, until most of the water has been absorbed.\n3. Take off the heat, fish out any seed pods or added flavours and blend, adding a little more water if necessary depending on the desired consistency.\n4. Use immediately or place in an air tight container and store in the fridge.", ["easy-dried-fruit-puree_0"]] [40683, "Introduction: Chocolate Extruder for Ultimaker. This project is to build a chocolate extruder for custom made Ultimaker. The idea is to use a heated syringe to extrude chocolate. Step 1: Chocolate Hotend. We use 20ml syringe. The inner diameter is 20mm. Syringe is covered with aluminum foil, then Kapton tape. The heater is made of NiCr wire coiled on covered syringe and itself covered with Kapton. To get uniform temperature on the syringe we add layer of aluminum foil and Kapton outside the heater. And install the NTC 100kOhm Thermistor. Step 2: Firmware Configuration. The configuration is not a big difference from standart 3d printer. 1) Steps per mm for extruder. We use 1/16 microstepping and 1.8\u00b0 Nema 17 stepper, so to move 1 mm of syringe we need 4000 steps, but for easier use we recalculated it to make 3mm filament diameter instead of 20mm syringe. So we got 90 steps per mm.2) Temperature. We made Mintemp = 20\u00b0C, and preheat temperatures 30\u00b0C. 3) Extruder endstop. We don't have it. Step 3: Chocolate Extruder V1.0. Ok, we have a heated syringe with thermo control, but we need to press the chocolate through the nozzle. That is why we need a feeder (or press). For this we use M5 threaded rod and nut, 5x5 flexible coupling, 2 fluoroplastic bushings for less friction and two 8mm shaft rods. Step 4: Chocolate Extruder V 1.1. After testing we found that 2 bushings are not enough, so we made the compressing part 3 times higher and added two more bushings. Then we found that flexible coupling is extending because of high load, so we added a bearing to fix upper part of threaded rod and two nuts to prevent coupling from extension. Also we have broken the thermistor's wires, when mounting the syringe, so we replaced all wiring out from the mounting clipses. Step 5: What Chocolate to Use?. For first tries we used the cheapest milk chocolate from the nearest store. As the result it was melted easily (30\u00b0C), but after extrusion it stayed melted for about an hour, under the big cooler (120mm 220v). This is not a good way to print something. So we bought a dark chocolate and it was melted harder but just a bit (35\u00b0C). But these temperatures are about 3\u00b0C less than actual temperature of chocolate inside. Then we waited untill all air bubbles would come out of the syringe and only then insert the piston. Then we waited untill the temperature would drop to 26\u00b0C meaning 29-30\u00b0C inside or a bit higher. the result was much better but not perfect. So we need to add more cooling, but if the flow would be high it would just blow the chocolate off the place and the object would be broken. Step 6: How to Load Syringe. To load a syringe you need to broke the chocolate bar in small pieces and put them into the syringe. It should be heated to about 40\u00b0C and wait untill it melts, pressing it with something. The syringe should be full of chocolate before inserting piston. Step 7: Extreme Cooling . To cool the chocolate we had to move the printer outside. It is winter and the temperature is about -4\u00b0C. And it really improoved the quality of the print. The main problem we had was to start the print. chocolate was cooled inside the nozzle before the printing was started. So we started the print inside and during the first layer moved it outside and...prinded a cool bunny =)", ["chocolate-extruder-for-ultimaker_0", "chocolate-extruder-for-ultimaker_1", "chocolate-extruder-for-ultimaker_3", "chocolate-extruder-for-ultimaker_4", "chocolate-extruder-for-ultimaker_5", "chocolate-extruder-for-ultimaker_6", "chocolate-extruder-for-ultimaker_7"]] [40684, "Introduction: Caramelized Garlic Green Bean Salad With Pomelo. My mom gave me a pomelo and I wanted to figure out what to do with it.\u00a0 I wanted a dish, so I found a recipe for green beans with pomelo.\u00a0 The twist that really made this was when I caramelized the garlic before stir frying the green beans. OH MY GOSH!!! It's that good! And by the way, I, who have burned everything from water to frozen pizza, do believe that I am learning how to cook! Here is the video, paired with Asian Tacos... recipe coming shortly!http://www.youtube.com/watch?v=0JlSTHdRC1k Step 1: Prepare the Pomelo. Pomelo is a large, fleshy citrus with a hint of sweet grapefruit flavor. The flesh is dry to the touch. To prepare the pomelo, you are trying to remove the rind and the membranes leaving only the citrus flesh. Cut off the top until you expose the flesh. Remove the rind. At this point, you may choose to peel around the pomelo to cut off the majority of the membrane, or you may choose to section the pomelo and separate the membrane from the flesh. However you choose to do it, you want to end up with a bowl of pomelo flesh. Side note: There aren't many seeds in a pomelo! Step 2: Prepare the Green Beans and Garlic. Wash the green beans and cut the ends off with a sharp knife.\u00a0 Rinse again. Peel the garlic.\u00a0 I used about 1/2 of a garlic flower. Step 3: Caramelize Garlic. I used a cast iron pan.\u00a0 It worked well. Heat the pan and add a small amount of olive oil.\u00a0 I had two sugar packs from the coffeeshop, so I tossed those in.\u00a0 One was white sugar, one was a light brown. Chop the garlic into little bits and toss into the pan. Stir everything constantly to avoid burning.\u00a0 Browning is very good. Step 4: Add Green Beans. Toss in the green beans and stir around, letting everything brown nicely, but avoiding burning. Step 5: Refridgerate All Items. Place the bowls with a/ green beans and garlic with pomelo into the fridge to cool down.\u00a0 About an hour is fine. Step 6: Ready to Eat? Remove, Assemble, Serve!. When you are ready to eat it, take the bowls out of the refrigerator, assemble the salad by placing the green beans with garlic in the serving bowls and top with small pomelo sections. Eat! Here is the video, paired with Asian Tacos... recipe coming shortly!http://www.youtube.com/watch?v=0JlSTHdRC1k", ["caramelized-garlic-green-bean-salad-with-pomelo_0", "caramelized-garlic-green-bean-salad-with-pomelo_1", "caramelized-garlic-green-bean-salad-with-pomelo_2", "caramelized-garlic-green-bean-salad-with-pomelo_3", "caramelized-garlic-green-bean-salad-with-pomelo_4", "caramelized-garlic-green-bean-salad-with-pomelo_6"]] [40685, "Introduction: Easy Apple Cake. The holidays are just around the corner, and this simple sheet cake is a great way to celebrate with baking. It doesn't need much apples, and besides slicing, coring, and peeling the apples, the rest is easy and the result is a perfectly moist cake full of apples and cinnamon flavor. This recipe will also come soon on my baking blog! Check out my blog here: Michael's Test Kitchen(Follow me on Twitter and Instagram @mtestkitchen !)Enjoy! Step 1: Ingredients. Ingredients: (fills an 8x8 baking dish) 1 cup flour \u00bd cup sugar \u00bc cup brown sugar \u00bd teaspoon vanilla \u00bd teaspoon baking soda 1 egg \u00bd cup butter, melted \u00bd teaspoon cinnamon \u00bd teaspoon ground cloves \u00bc teaspoon salt 2 cups chopped, peeled, cored apples Step 2: Prep. Preheat oven to 350 degrees and grease an 8x8 baking dish.Peel, core, and slice your apples. Set to the side. Step 3: Whip It. In a stand mixer, whip butter and sugars together until fluffy. Add egg, and beat on high speed for 30 seconds. Add vanilla, and stir. Step 4: Flour It. In a separate bowl, combine flour, cinnamon, baking soda, salt, and ground cloves.Gradually add flour mixture to butter mixture until all combined. Step 5: Mix It . Add the apples and mix until combined.Pour into the 8x8 greased baking dish. Step 6: Bake It. bake in preheated oven for around 35 minutes or until cake is golden brown, and toothpick inserted comes out clean. Step 7: Enjoy!. Take out of oven, let cool, and consume.", ["easy-apple-cake_0", "easy-apple-cake_1", "easy-apple-cake_2", "easy-apple-cake_3", "easy-apple-cake_4", "easy-apple-cake_5", "easy-apple-cake_6", "easy-apple-cake_7"]] [40686, "Introduction: Homemade Beef Jerky. 1 Cup soy sauce. 2 tablespoons black pepper. 2 tablespoons onion powder. 1 tablespoon paprika. 2 tbsp pepper flakes. pinch of salt. marinate 12 to 24 hours before putting into a dehydrator . this is good for about two and a half to three pounds. Make sure you trim the fat off. leave in dehydrator for about 5 hours, check on it every hour to see how dry you want it", ["homemade-beef-jerky-1_0"]] [40687, "Introduction: 3 Ingredients Boozy Ice Cream Bread (epic Failed). hello, it's me. I was wondering if after all three ingredients, would make boozy ice cream bread.they said that only need 2 ingredients, But I ain't stopping for adding booze.Hello, can you smell my ice cream bread.I'm in Scotland dreaming about what we used to bake.When we were older and fat,I've forgotten how bread fail before the oven heats up our feet//-----------------------------------------------------3 ingredients needed to make boozy ice cream bread1. 2 cups of ice cream, roughly workout to be 500ml2. 1 1/2cups of all purpose flour, approximately 200g3. 6 teaspoons of alcohol of choice. i have used Johnnie Walker Gold Label Step 1: Substitution. so they said, use full fat ice cream. the ice cream i had is only 4.7g of fat per 100ml.so they said, use all purpose flour. i have none, but i substituted with regular flour + baking powderso they said, use baking powder. i have none, but i substituted 1part sodium bicarbonate and 2 part cream of tatar.so the said, use dry mix ins'. i have none, and have not come across whisky in powder form.so the substitution1. 500ml ice cream2. 200g flour + 1/2 teaspoon of sodium bicarbonate + 1 teaspoon cream of tar tar 3. 6 tablespoons of Johnnie Walker Gold Label,or so, i guessed. Step 2: Methods. 1. melt the ice cream ala bran marie2. stir in the dry ingredients ( flour + baking powder) by batches3. add in alcohol by batches4. grease a regular loaf pan, and pre heat oven to 180degC5. pour mixures into loaf pan6. bake in oven for 30mins Step 3: The Monkey Baker. Hello from the other sideI must have tested consistency a thousand timeTo tell you I'm sorry for every grams i have added//-------------------------------as and when yours truly is mixing the ingredients to the said \"dough\", the mixture resembles a sad pile of gooey mess. it doesn't resemble a bread dough at all. the consistency is a cross between a pancake mix, and a watery mess of cake batter. so, yours truly took the initiatives to add in more flour, stir, test the consistency, repeat; until it resembles the texture above.bad move! Step 4: Output. after baking in the oven for 30min at 180degC, the heart warming aroma lingers in the kitchen. the smell of heated up johnnie walker gold label never fails to lighten up the hunger. we thought we felt in love with each other again, over the ice cream bread perhaps. but the reality is harsh.the ice cream bread -ish turns out to be the most densely packed gluten we ever had. a slice of it bounced off the wire rack, fall onto the plate and the force is so immense a crater was created.alright, she might be over exaggerating. the tasting notes as followsmell: boozy with a hint of vanilla from the ice creamtaste: mildly sweetness to the taste buds, spiciness from the johnnie walker gold labeltexture: dense, too dense to be classify as a bread nor a cake. she called it a brick, best for building a fortress with.well, fix it then she said. the ice cream bread -ish was sliced up, and pop into the oven at 180degC for 20min, turning over at the 10 min mark. we are now waiting for it to be cooled while writing this i'ble. if this doesn't work out, we shall offer it to the hawking birds. no, it doesn't work out. Yours truly is still suffering from a sore jaw. Step 5: Recommendations. perhaps we should strictly adhere to the ingredients list.perhaps they could share the \"right\" consistency, such that others would avoided blunders like ours.+ i have not found the 1 way that worked, but one of the 999999999999999 ways that failed. next up, increase the fat content by adding 50g of butter to the said ingredients and decrease the alcohol to 1teaspoon.", ["boozy-ice-cream-bread-ish-epic-failed_0", "boozy-ice-cream-bread-ish-epic-failed_2", "boozy-ice-cream-bread-ish-epic-failed_3", "boozy-ice-cream-bread-ish-epic-failed_4"]] [40688, "Introduction: Copycat McDonald's Apple Pie. I've loved these single-serving mini apple pies since I was a kid, now that I'm more conscientious about what I eat, I haven't been to the Golden Arches in a few years, but it wasn't too difficult making my own version at home. I'd happily put my version, made with easily identifiable ingredients, up against theirs in any contest! If you search other copycat recipes, they're usually made with canned apple pie filling, I was thrilled my locally grown Ohio apples made it through our, fairly mild, winter, so I could make the apple filling. It's not as simple as opening a can, but it's truly easy, quick to make, and tastes so much better than that sickly sweet, gelatinous canned stuff. This recipe makes extra, which you can enjoy yourself, or reheat and top pancakes, waffles, french toast, or ice cream with. If you were lucky enough to enjoy a McDonald's Apple Pie before 1992, or in other countries, you had a delightful fried apple pie. They switched to baking them in '92 and while they're still tasty, the fried version is really the best. I feel so strongly about this, I'll let you decide! I've made two versions here, a baked one, and a fried one. The baked version makes a delicious apple pie that probably tastes even better than McDonald's, but frying them brings an entire other level of flavor to these pies and I highly recommend you try it with at least a couple of them! The fried pie dough gets more crispy and even more flaky than the baked version. I truly love my pie dough in baked pies, but wish I could fry every single pie I bake after eating these fried apple pies! You can serve these mini apple pies alone, but I chose to add some Jeni's Churro Ice Cream because my favorite types of desserts blend warm with cold, crispy with soft, and slightly spicy with sweet. Other cinnamon ice creams can be substituted if Jeni's isn't sold near you.This recipe makes 16 mini apple pies, but you can keep as many as you'd like frozen, and bake or fry when you want to serve them. I thought it was fun to bake AND fry them, but you can choose only one version if you prefer. You do need to account for the time (at least an hour) the dough needs to rest after you make it, the apple filling needs to chill, and you need to refrigerate, or freeze, the assembled pies (at least two hours), before baking/frying. While the steps themselves are easy, you can definitely space out the timing to suit your schedule. For example, prep the pie dough and filling one day, then assemble and bake/fry the next. How do you prefer your copycat McD's apple pies? No matter if you love them baked, or fried, I hope you'll try my version, enjoy! Step 1: Gather Ingredients . 1 recipe pie dough for a double crust pie, I use this recipe (doubled): https://www.instructables.com/id/Pumpkin-Pie-20/ Separate the dough into four pieces, wrap in plastic wrap and refrigerate.For the apple filling:8 medium apples; I used 4 Granny Smiths, 4 Melrose (firm, sweet with slight tartness; firmer apples will hold up best for this recipe)2 teaspoons ground cinnamon2/3 cup granulated sugarPinch salt4 tablespoons butter1/4 cup water2 tablespoons cornstarch1/4 cup waterFor the baked pies:One half of the double crust pie doughCinnamon sugar, for sprinkling on top of pies1 large egg, beatenFor the fried pies:Remaining half of pie dough 5-6 cups shortening, canola, or vegetable oil (I used canola oil) Step 2: Prepare Filling . Mix cinnamon, sugar, and salt in a large bowl until combined. Peel, core and slice apples into 1/4-inch pieces, add to the sugar mixture and stir well. Melt butter in a large saucepan over medium heat. Stir in apples and 1/4 cup water. Cover and cook, stirring occasionally for 4-6 minutes, or until very slightly softened.In a small dish whisk cornstarch and water until smooth. Add to pan while stirring, and continue to cook until apples are tender (but not falling apart), and filling is thickened. Let bubble 1 minute. Remove from heat, transfer to a bowl, and refrigerate until chilled. Step 3: Prepare Crust. Take one quarter of the pie dough (keep rest of dough refrigerated), and roll out, on a lightly floured surface, to a 10-inch square, about 1/8th-inch thick. (A baker's rolling mat with measurements makes this very easy!) It's easiest to roll it slightly larger than 10-inches and trim the edges with a pastry cutter. Cut 8 rectangles that are 5 inches by 2.5 inches. Transfer to a parchment-lined baking sheet and refrigerate about 10 minutes so the dough is still pliable, but not soft. Step 4: Fill the Pies. Have the beaten egg ready with a pastry brush.Remove apple filling and pie dough from refrigerator, if your dough has gotten too firm, give it a few minutes until it's pliable. Brush egg wash around edges of four of the rectangles. Spread about 2 tablespoons filling down the middle of each rectangle that you've brushed egg on. Try to keep it centered to lesson the likelihood of oozing once you seal, some will probably ooze out, it happens. Place a dry dough rectangle on top and firmly seal the edges, I found crimping with a fork to be the easiest method. If you are going to fry these, you need to make sure the seal is tight, or they'll burst open, and you will not be happy. You can chill them in your refrigerator, but I prefer freezing for a couple hours. If you're frying them, you must freeze at least two hours. Repeat, rolling out and filling, with rest of the dough, you'll end up with 16 mini apple pies. I freeze eight pies on each of two baking sheets, if you want to store frozen pies to bake or fry later, once frozen you can transfer to a freezer-safe bag for up to two months.(Keep the egg wash if you're baking the pies, I pop it into the refrigerator while the pies freeze.) Step 5: Option 1: Bake the Pies. Adjust an oven rack to the middle position and preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Arrange apple pies on baking sheet, brush your pies with egg wash, and sprinkle with cinnamon sugar. Use a sharp paring knife to make 4, 1-inch slits in each pie. (Here, I only baked four pies, but you can fit up to 8 on one baking sheet. If you want to bake all 16 apple pies, use two baking sheets.)Bake, rotating baking sheet halfway through baking, 16 to 20 minutes, until the pies are golden brown. Remove to a cooling rack and let cool about 30 minutes. Enjoy. Step 6: Option 2: Fry the Pies. Preheat shortening or oil to 325 degrees F in a deep pot. Set up a cooling rack over a baking sheet, or a stack of paper towels, and remove pies from freezer.When oil has reached 325 drop (Ok, use tongs or a spider, don't drop them or you'll most likely burn yourself with hot flying oil!) two or three apple pies at a time (depending on the size of your pot, don't overcrowd them, I prefer doing two at a time since the oil temp. will drop with the addition of each pie.) Fry each pie, turning them over a couple times, until deep golden brown, about 5 to 7 minutes. Transfer to the cooling rack. Check the oil temp. after each batch to make sure it stays close to 325, adjusting heat as necessary. Let cool about 10 minutes, long enough that you don't scorch your mouth with molten hot apple filling, and enjoy!These mini apple pies are best enjoyed the day they're made, but if you have leftovers, I'd recommend reheating in a toaster oven, and storing in an airtight container. I wouldn't keep them more than two days before the crust gets too soggy. ", ["copycat-mcdonalds-apple-pie_0", "copycat-mcdonalds-apple-pie_1", "copycat-mcdonalds-apple-pie_2", "copycat-mcdonalds-apple-pie_3", "copycat-mcdonalds-apple-pie_4", "copycat-mcdonalds-apple-pie_5", "copycat-mcdonalds-apple-pie_6"]] [40689, "Introduction: Bro, Do You Even Bacon? a Step by Step Guide to Bacon Makin'. Bacon got really expensive between 2013-2014. I mean, REALLY expensive. I enjoy BBQ so I branched out into Charcuterie in late 2013 and started to take a few classes to learn how to cure, smoke and preserve meat. A year later I am making sausages from scratch, bacon from scratch, and P\u00e2t\u00e9.This Instructables will show you, in the simplest possible terms, how to make your own amazing bacon at home for about $3.50 a pound. The quality level will taste like bacon that costs $15.00+/lb. gourmet bacon.Let's get started. Step 1: Mise En Place. Mise en place, French for \"putting in place\" is a great way to pre-measure and lay out all of your ingredients before starting. For items like the pink curing salt (aka cure #1, or prague powder #1) get a really accurate postage scale or jewelry scale. Most scales for your kitchen will not measure low gram weights accurately, and getting the quantities correct for curing salt is pretty essential for good quality bacon.Ingredients:4.5lbs of Pork Belly with Skin OnKosher Salt - 1/4 cupMaple syrup - 4 ouncesbrown sugar - 1/4 cupspiced rum (or bourbon) - 2 ounces pink salt (cure #1, prague powder #1) - 1/2 tsp per pound of belly (2.25 tsp.)black pepper - 2 Tbspgarlic powder - 1 Tbspcrushed bay leaves - 2 crushedgarlic cloves - 7 to 8 fresh cloves, crushedPink salt or Cure is something to be careful with when using. If you are unsure how much to add to your recipe, there is a great curing calculator here where you enter your meat weight and what you want the final product (salt/sweet) to be. It's a good estimator for curing salt.Also on the Spiced Rum, you can use any 80 proof and up liquor you like (within reason), just try to pick a liquor that compliments the flavors of pork, fat, smoke and salt. Bacon marries well to the molasses in the spiced/dark rums, but also cozies up very comfortably with the wood tannins and vanilla in a good American Bourbon. Pick something that tastes good to you, and just remember if you use something strongly flavored like a schnapps or a Cordial, your bacon might wind up looking unappealing and taste like crap. I would state any whiskey and most rums would work well in this recipe and some of the higher proof nut, honey and flower flavored cordials would also work well in this bacon if carefully chosen. (B\u00e4renj\u00e4ger Bacon? Yes! Jaegermeister Bacon? No!) Step 2: Toasting Spices Over Medium Heat. In a skillet add your garlic powder, black pepper and crushed bay leaves heated over medium heat to open up the oils. I was sadly out of fresh peppercorns, so I used a new canister of ground pepper. I also added some fresh crushed peppercorns later during the cure. Pepper helps with the preserving and adds flavor. All these spices will be washed off before smoking. Make sure you don't scorch your spices, you are just trying to open up the aromatic oils a little and make them smell and taste nice. Step 3: Mixing the Dry. Cure, salt, sugar, and spices. Mix with fork. You don't need to mix the dry and then add the wet, but I like to do it this way because it allows me to get the dry ingredients mixed up really well before adding the maple syrup and rum. Step 4: Adding the Wet. Added the maple syrup and rum. This will form a nice paste to rub on the pork bellies. Step 5: 2 Pork Bellies, 4.5lb Total. I picked these up at the local Asian market. Just under 2.5 lbs each @ $3.49/lb. They were frozen when I got them, but they are really nice and square cuts of belly. The Asian market had the best prices I could find locally, my regular local organic meat guy won't sell me his bellies, since he makes them into bacon himself, but he does sell me pork liver and pork fat for P\u00e2t\u00e9 cooking I do. These bellies have the skin on them, which we are NOT removing for the curing and smoking process. The skin will be saved after smoking for use in soup beans and flavoring in other delightful dishes. Step 6: Rubbed With Cure. Rubbed the cure in on both sides on a cookie sheet. Just get your hands in there and rub it on both sides and coat every square inch of the belly with your cure and spice paste. Step 7: Into the Ziplock Bags. Put each belly in a ziplock bag any leftover wet cure from the bowl. I own a garlic press but I rarely use it, it was used to crush up the garlic and toss into each bag in equal amounts (about 3-4 cloves in each bag, skin and all). Squeeze as much air out the bags as possible and seal. Wipe the exterior of the bag down to remove any germs and excess cure. Put the bags onto a cookie sheet into your fridge for at least 7 days to cure, flipping it every day. When you flip the bag, rub the cure into the meat by massaging the exterior of the bag to really work the cure into the belly. Step 8: After 10 Days. 3 days in to the curing I added 2 tbsp of crushed peppercorns with juniper berries, bay leaf and mustard seed. Toasted them in a pan, then crushed in a mortar and pestle and tossed in the bag. I was worried about the black pepper and wanted to make sure I got enough pepper oils into the meat. Massaged the bacon daily and flipped the bag each night. Step 9: Rinsing, Soaking, Drying . You need to now rinse all the cure off these bellies to prep them for smoking. Wash them in your sink massaging them under cool running water. Once the spices are off the belly, pay the bellies dry with paper towels and place them onto a cookie sheet with a raised rack (I used a cookie cooling sheet) and leave them uncovered in the fridge for 24 hours to firm up the belly for smoking. This also forms a pellicle, a slightly sticky outer coating on the meat which allows smoke to adhere better.If you don't like your bacon as salty as we do, you can also prepare a large dish of cool water and submerge the the bacon for 4-6 hours in the refrigerator to remove some salt, weight the bacon down with a soup can to keep it submerged. You can change the water out once at 3 hours to remove even more salt. Then pat dry with paper towels and dry in your refrigerator for 24 hours to dry as listed above. Step 10: Cold Smoker in a Hot Electric Smoker. Decided to use my A-maze-N cold smoker in the electric smoker at 200 degrees until I reached an internal temperature of 150-155. My electric smoker make very little smoke below 250, so this makes a good amount of smoke at a much lower temperature. This sawdust blend is Hickory, Maple, Apple and Cherry which is very nice on pork. The electric smoker can provide smoke as well, but at a lower smoking temperature I prefer to use the cold smoking tray and just use the electric element in my Masterbuilt smoker to control the heat levels. Step 11: Smoking. I have several smokers, but today for the bacon I am using a Masterbuilt 30\" smoker, that was gifted to me by my wise in-laws this summer. I use it mainly for curing meats and cold smoking cheese and fish. It's damn good for bacon too. The digital controls on top make it very easy to set up and run, even for a beginner. Be careful as these are now pretty inexpensive to pick up now (about $160), but they have a known shorting out issue which requires a new burner element to be replaced (by you) at about $65.For monitoring the temperature of the meat I am using a Maverick ET-733 Long Range Digital Wireless Meat Thermometer Set. It has two temperature probes and a wireless receiver to monitor the temperatures from inside the house. I love using it for all my BBQ and cured meats I am smoking now. Step 12: After 4 Hours, Pulled at 154 Degrees. Nice Marbling on the Bellies. I can eat it now, but it will be chilled, then sliced and fried for breakfasts and BLTs. Step 13: Ready to Slice After 11 Days!. After 11 days, it's finally time! All you need to do is run a sharp boning knife along the skin side to allow the bacon to separate from it, and then slice 1/4\" slices for your cast iron griddle or frying pan. Save the smoked skin for soup, stew or ham & beans. It smells heavenly and adds great flavor to any bean dish. This bacon will be a completely different experience from any bacon you've had before! It's crisp and chewy, succulent and strongly flavored bacon. It will turn a BLT into the best BLT you've ever had, it will transform Bacon and Eggs to an etherial height, and it will make your house guests cry with tears of joy.I ate the first 3 slices of Bacon with some Huckleberry Jam, Peppidew mini peppers, salted dried olives, several slices of a French Boule, and a bottle of Stone 'Enjoy By 07-04-14' IPA.I hope this inspires you to make your own bacon! Step 14: Time to Enjoy Your Homemade Bacon!. B A C O N !!!", ["bro-do-you-even-bacon_0", "bro-do-you-even-bacon_1", "bro-do-you-even-bacon_2", "bro-do-you-even-bacon_3", "bro-do-you-even-bacon_4", "bro-do-you-even-bacon_5", "bro-do-you-even-bacon_6", "bro-do-you-even-bacon_7", "bro-do-you-even-bacon_8", "bro-do-you-even-bacon_9", "bro-do-you-even-bacon_10", "bro-do-you-even-bacon_11", "bro-do-you-even-bacon_12", "bro-do-you-even-bacon_13", "bro-do-you-even-bacon_14"]] [40690, "Introduction: Chicken Bearnaise . My uncle made this for my wife and I a few years back in California. Now its one of our favorite meals that the entire family enjoys. Step 1: Ingredients. 1-2 lbs of chicken breast - thin sliced down the middle2 avocados Sliced Portabella mushroomsEnglish muffinsBearnaise Sauce homemade, or from a package (I cheat and use a package):Bearnaise Sauce Packet 1/4 cup of butter1 cup of milkChicken and mushroom marinade:Olive oilBalsamic vinaigretteBlack pepper Step 2: Cooking. Marinate the sliced chicken breast in a bowl lightly coating them with olive oil, balsamic vinaigrette and black pepper. Do the same for the mushrooms. Place both bowls aside and move onto the avocados, English muffins and prepping for the grill.First, start up the grill, preheating it to your desired temperature. I start off on high, get the grill hot, clean it with a brush, and then lower the temperature to low. Next, take your two ripe avocados, cut them into slices and set aside. Slice the English muffins in half and place them aside too. Using some heavy duty aluminum foil, make a tray that you can cook the mushrooms on in the grill. Now you are ready to actually start grilling.Place your aluminum foil pan on the bottom rack of the grill, pour the mushrooms along with their marinade onto the pan and let it cook. Next, add the chicken breast onto the top rack and cook thoroughly. Since the chicken breast are thin sliced, the cooking time will be shorter. Make sure to keep an eye on the mushrooms, because if the oil cooks off the balsamic will begin to reduce and form a thick caramel coating before starting to burn. Once the chicken and mushrooms are done, you can place them in the same large bowl and set aside. With the grill still going, take the English muffins and toast them to your desired texture.Lastly cook up the Bearnaise sauce. I save this step for last because it cooks so fast and you must constantly stir it so it does not burn to the bottom of the pan. The package I used called for 1 cup of milk and 1/4 cup of butter ( I cut the butter down to 1/8th, and it was fine). Mix all the ingredients and packet contents into a pan. Bring mixture to a boil, while stirring constantly. Once it boils, remove from heat and continue to stir until it no longer wants to stick to the bottom of the pan.Now that everything is done cooking, it is time to build it! Step 3: The Build Up and Serve. First place the English muffin on the bottom. Add a slice of chicken, trimming it up a bit if too large. Next, add a few slices of avocado followed by a nice big slice of portabella mushroom. Lastly, top it all off with Bearnaise sauce and enjoy! This beautiful dish is a favorite in my house and leftovers are a rarity. I hope everyone likes my Instructable and for more cooking ideas check out my other Instructables. Thanks!", ["chicken-bearnaise_0", "chicken-bearnaise_2", "chicken-bearnaise_3"]] [40691, "Introduction: Chocolate Molecule Chocolate Mold. I almost got a degree in Chemistry until I decided Design was a better fit. I wanted to get in touch with my inner chemist, so I decided to make some theobromine shaped chocolates and show you how to make them too! Theobromine is a bitter alkaloid found in chocolate and other foods. It has the chemical formula C7H8N4O2. Materials you will need:Vacuum form machinePET (also known as PETE is a food safe plastic .04 or .02 thickness)chocolateoptional (chocolate toppings)double boiler (or pot and metal bowl)stovespatuladrillmaterial to laser cutLaser cutter (or other way to make original)Refrigerator Step 1: Preparing the Original. The first step to creating our mold is making the original. (an original is the form that a mold is made from) I used a laser cutter to make mine so the first step will be creating a tool path for the laser cutter to follow. I made mine using Illustrator. The file is attached, feel free to use it or make up your own!Through experimentation I found the best way to make the part was to laser cut the molecule and base as two separate pieces. I used .125\" thick acrylic for my original. Try to keep your material thin so it won't get stuck in the vacuum formed mold but thick enough that your chocolate won't break when you take it out of the mold.Once your parts are cut out and collected from the laser cutter glue the molecules onto the bases. Try to keep them as centered as possible. I used a plastic glue, some options include plastic weld and epoxy.After the parts have cured completely add draft angles onto the bases by sanding down the edges to about a 45 degree angle. This will help in releasing your part from the vacuum form mold.The final step to preparing your originals for molding is adding air vents to the interior details. The vacuum form machine works by pulling heated plastic onto the part through vacuum suction in the bed. In order to allow the air to pull plastic in the center of the original you need to build holes into your part that let air pass through the part. You can further aid the vacuum by raising the piece off the bed very slightly by placing the original on pennies. Step 2: Vacuum Forming the Mold. If you don't have access to a vacuum form machine here's an Instructable that shows you how to make your own.https://www.instructables.com/id/Vacuum-Forming-Rig/The first step to running the machine is turning it on and allowing the heaters to warm up. This may take a few minutes depending on your machine, plastic and environment. As the machine is warming the plastic, place your originals on the bed (you may want to put pennies underneath the parts to help get more suction on the part). Once the plastic has begun to sag a few inches it's ready to be pulled. Place the frame over the bed creating a seal and turn on the vacuum. This should pull the heated plastic onto the parts into all the details.Keep the vacuum running until the plastic has cooled a bit so it won't deform. Once the plastic is cooled a bit turn off the vacuum and pull the frame off the bed. If any of the originals are stuck in the mold push them out.Your mold is now ready to make chocolates! Step 3: Making . First thing you will want to do is clean your mold. Although PET is food safe your originals might not be and the plastic may have picked up dirt on the vacuum form bed. Now gather your chocolate making supplieschocolate (I used chips but you can get melting chocolates)double boiler (or pot and metal bowl)spatulaculinary brush (optional)The chocolate moldSet up your double boiler. Or if you don't have one use a DIY double boiler like I did. Place a metal bowl inside a pot (make sure the bowl is big enough to create a seal it's important that water doesn't make it into the chocolate) Fill the pot with a few inches of water and place it on the stove at a LOW setting. It's important that you don't burn the chocolate so don't turn the heat too high and be sure to stir constantly. Once the chocolate is completely melted use the brush to paint a thin layer of chocolate into the molds. Try to get into all the details. (brushing isn't necessary but it will ensure that there are no air bubbles in the chocolate)Now fill the rest of the mold with chocolate using the spatula. Smooth out the tops and set them in the fridge to cool for about 15-20 minutes. Once they're solid pop them out of the molds and enjoy the theobromine goodness!", ["chocolate-molecule-chocolate-mold_0", "chocolate-molecule-chocolate-mold_1", "chocolate-molecule-chocolate-mold_2", "chocolate-molecule-chocolate-mold_3"]] [40692, "Introduction: One Pot Burrito Bowl. This One Pot Burrito Bowl is not only delicious, it's also fantastically fast to make. If you get your act up, you can make this burrito bowl in one pot in less than half an hour. And, in one pot, in less than half an hour, you can make enough dinner to serve a considerably large family. If you don't have enough people to serve this to, it makes perfect leftovers for the next day. Enjoy! Step 1: Ingredients. Ingredients:1 pound ground beef \u00bd cup salsa 1 can black beans, or re fried beans, or a mixture of both 2 tablespoons taco seasoning 1 cup long grain rice, cooked ahead of time 1 large onion 1 cup monterey jack, shredded 1 can diced tomatoes 1 tablespoon oil 1 yellow bell pepper \u00bc teaspoon chili powder Garnish chopped fresh tomatoes sour cream Step 2: Onion and Bell Pepper. Mince both onion and bell pepper finely. Step 3: Sauteing the Vegetables. Heat oil in a large deep pan (like the one where I cook the meat in) until hot. I accidentally used too small of a pan and had to switch over to the larger one to be able to fit in all of the ingredients. Add in the onion and bell pepper to pan, and saute until very brown. Remove from pan to a small bowl. Step 4: The Ground Beef. Add the ground beef to the same pan that you had the vegetables in, and stir and break up with a spatula until meat is cooked and brown. Drain the meat juices that are shown above. Step 5: Add Everything to the Pan. Before you add everything, if you don't want super chunky tomatoes from the can, you can easily use an immersion blender to blend it up some. (mine basically became tomato sauce). Then add canned tomatoes, black beans, salsa, taco seasoning, and chili powder, and previously cooked rice.(for how to cook rice, see here: How to Cook Rice)Stir all the ingredients until well combined. Step 6: Done!. You are now sort of done with it. Just one more thing:For Garnishes, you can cut up some cilantro, and sprinkle that with a generous helping of your shredded cheese over the steaming top of your Burrito Bowl.Enjoy!", ["one-pot-burrito-bowl_0", "one-pot-burrito-bowl_1", "one-pot-burrito-bowl_2", "one-pot-burrito-bowl_3", "one-pot-burrito-bowl_4", "one-pot-burrito-bowl_5", "one-pot-burrito-bowl_6"]] [40693, "Introduction: Edible Used O.B.. You will need: 1 egg white 50g sugar oil strawberry jam small sized ropes 1. Stir an egg white and sugar with a mixer. Whipped white mustto not fall from a bowl. 2. Heat the oven to 100 C. 3. Cover a baking tin with oil. 4. Shape whipped white as O.B. tampons. Put a rope or a thread into the tampon's back. Repeat this step till you use all the whipped white. 5. Bake the tampons about 1h. 6. Serve them in O.B. box. Dip a tampon into the strawberry jam just before eating and all your friends will think, that you are eating an used O.B. tampon :)", ["edible-used-ob_0"]] [40694, "Introduction: Vegan Chocolate Nice Cream. Want something creamy and and rich for dessert, but worried about eating something unhealthy? Have no fear, chocolate nice cream is here! Seriously, this stuff is just as delicious and dreamy as real chocolate ice cream. Plus, it is simple to make!For 1 Serving You Will Need:Ingredients:3 Frozen Bananas2 or 3 Tablespoons Cacao Powder (or Cocoa Powder)A splash of Non-Dairy Milk (I like almond-coconut blend)Toppings of your choice! ( I went with frozen raspberries, buckwheat, and a drizzle of molasses)Tools: A Food Processor or BlenderCutting BoardKnifeMeasuring Spoons Step 1: How to Make This . 1. Freeze your bananas overnight. I like to peel them, break them in half, and put them in a plastic bag or a sealed container.2. Measure all of your ingredients and assemble your tools.3. Chop the frozen bananas into small pieces and put them in your food processor or blender. If you are having trouble blending, add a splash of non-dairy milk (but not too much because you want the texture to be think and creamy like soft-serve ice cream, not thin like a smoothie).4. Once the bananas are blended and the texture is thick and creamy, add the cacao powder and blend.5. Scoop out your nice cream into a bowl, add your toppings and enjoy!", ["vegan-chocolate-nice-cream_0", "vegan-chocolate-nice-cream_1"]] [40695, "Introduction: Dulce De Leche Pumpkin Trifle. You can either use store bought or homemade dulce de leche for this trifle! Step 1: Ingredients and Method. Since caramel/dulce de leche sweetened condensed milk is not easily available, what you can do to make one is:1 can sweetened condensed milka lot of watera potPlace milk into a pot and cover with water. Boil for at least 3 hours long for thinner result (first picture) and 4-5 h long for thicker result (third picture).When water is lessen before 3 h mark, add more water. So for easier, cover the milk can with a lot of water. The milk can has always to be covered by water during boiling.NOTE: do NOT open the can, boil as isPumpkin Trifle:Cake: Cream 1/2 c sugar and 1/2 c salted butter. Beat in 1 egg and mix in 1 c fancy molasses. Add in 1/2 c unsweetened applesauce. Mix well: 2 1/2 c AP flour 1 1/2 tsp Bsoda 1 tsp cinnamon powder 2 tsps ginger powder 1 tsp allspice powder. Add this mixture into molasses mixture. Pour in 1 c hot boiling water. Pour into 2 9 inch pan (I lined them with parchment paper) Bake in preheated 350 f for an hour. Cool on rack and crumble one cake into the trifle bowl. Pour some of dulce de leche ontop of crumbled cake Pudding: 1 box instant vanilla pudding powder, prepare as per box direction, let stand for 5 minutes (til its thickened) then add in 1 c pumpkin pie filling (such as Libby's), mix well. Spoon some pudding ontop of dulce de leche Whipped Cream: Beat stiff 1 c of heavy cream plus 1 envelope of whipit. Spoon ontop of pudding. Crumble the other cake all over whipped cream. Drizzle some of dulce de leche. Then spoon the leftover pudding on the top. Make more whipped cream: 2 c heavy cream with 1 envelope of whipit. Spoon and pipe ontop of pudding. Drizzle dulce de leche and decorate with some ginger cookies. Voila. Yummo!!!", ["dulce-de-leche-pumpkin-trifle_0", "dulce-de-leche-pumpkin-trifle_1"]] [40696, "Introduction: Fenugreek Leaves Paratha ( Flat Bread). -Fenugreek gives nice flavour to many dishes. We can prepare tasty parathas using fresh fenugreek leaves and wheat flour.Ingredients- 2 cups wheat flour- One cup fenugreek leaves- One teaspoon ginger garlic paste- Red chilli powder as per taste and spiceness- Salt as per taste- One tablespoon cumin seeds- Cooking oil- water Step 1: Making Dough. -Take about 2 cups of wheat flour and add one tablespoon cumin seeds.-Add red chilli powder and ginger garlic paste according to your spice levels Step 2: Add Fresh Fenugreek Leaves. Next add about one cup fresh fenugreek leaves(methi) to the above spiced flour Step 3: Mix Everything. -Mix everything.Add water slowly and make a soft dough Step 4: Rolling. -Make small balls and flatten them.Dust some flour on rolling surface and roll using rolling pin Step 5: Cook on Griddle. -Heat the grddle and place paratha on it.Add few drops of oil and cook on one side.-When oneside is cooked flip and cook on other side until you see some brown spots. Step 6: Serve. -Serve hot parathas with pickle and curd", ["fenugreek-leaves-paratha-flat-bread_0", "fenugreek-leaves-paratha-flat-bread_1", "fenugreek-leaves-paratha-flat-bread_2", "fenugreek-leaves-paratha-flat-bread_3", "fenugreek-leaves-paratha-flat-bread_4", "fenugreek-leaves-paratha-flat-bread_5", "fenugreek-leaves-paratha-flat-bread_6"]] [40697, "Introduction: Easy-Bake Dutch Baby. This is delicious treat, very simple to put together and perfect for breakfast, dessert or anytime you get a craving for something sweet and decadent but don't want something heavy or too rich.\nBecause it's so easy to make and requires the simplest ingredients, it really saves the day when you have unexpected company drop by! You can really make a beautiful presentation with this. Others will be impressed and delighted, and you won't spend all afternoon in the kitchen! Step 1: Gather Your Tools and Ingredients.. You will need:\nSOFTWARE:\n1 cup milk\n1 cup unbleached white flour (all-purpose or baking)\n2 jumbo or XL eggs (or 3 large/medium)\n2 tbs butter\n2 tbs sugar\n1 tsp vanilla extract\n1 pinch salt\nAbout 2 cups fresh berries or other fruit for topping.\nHARDWARE:\n10-12\" cast iron skillet or other oven-proof skillet (no plastic handles)\n(a pie dish works, I am told, but I've never used anything but my trusty skillet)\nMeasuring Cup\nMeasuring Spoon\nWhisk\nFILLING:\nYou can use any fruit to fill. Traditionally it is berries, but this time I used a delicious organic papaya I picked up at the farmer's market and some leftover fresh pineapple I had in the fridge. You can also blend a couple tablespoons of honey with a few tablespoons of cream cheese and spread that on before sprinkling the berries on for a more crepe-ish experience. Step 2: Preheat Oven and Skillet Together.. Put butter in oven-proof skillet, casserole or pie dish (I prefer the traditional cast iron skillet) and put it in the cold oven while it heats up so the butter can melt by the time the batter is ready to pour in.\nSet oven for 425* and get to mixing up the rest of the ingredients. Step 3: Mix Up Ingredients. In a mixing bowl, whisk together all remaining ingredients at once. Remember you used the butter in the skillet, none goes in the batter. Don't forget a pinch of salt!\nIt should be about the consistency of pancake batter. Step 4: Coat Pan Walls With Melted Butter.. The butter should be melted by now, you can spread it around to coat the walls. Step 5: Slice Fruit While Dutch Baby Is Baking. Slowly pour all the batter in the skillet, and put it back in the oven at 425* for 18 minutes.\nMeanwhile slice up your fruit for the topping.\nWhen 18 minutes have passed (set a timer) reduce heat to 325* and bake an additional 8 minutes, until the pan cake is golden brown. Step 6: Remove From Oven.. Now that it is all golden brown and beautiful, carefully remove from oven and place on a safe place such as the stove top or a sturdy wooden board. NEVER set hot cast iron on a cold surface like marble or granite! You run the risk of your skillet or pot cracking from the rapid change in temperature. Step 7: Let It Fall.. Now sit back and watch the cake fall. This is supposed to happen, don't be sad. Step 8: Top With Fresh Fruit and Serve!. If desired you can sieve confectioners' sugar over the top for extra sweetness. Either way, serve while still warm from the oven with fruit spooned into the center of the pancake.\nThat's it!", ["easy-bake-dutch-baby_0", "easy-bake-dutch-baby_1", "easy-bake-dutch-baby_2", "easy-bake-dutch-baby_3", "easy-bake-dutch-baby_4", "easy-bake-dutch-baby_5", "easy-bake-dutch-baby_6", "easy-bake-dutch-baby_7", "easy-bake-dutch-baby_8"]] [40698, "Introduction: How to Make Peanut Chutney. Peanuts, otherwise popularly known as Groundnuts are grown in our area mainly for its oil, being used in cooking. The peanuts can also be used to make sweets and added to various other dishes for additional taste.In this instructable I will explain how to make Peanut Chutney, which can be used as side with Idli, Dosai and Vadai varieties. Step 1: Ingredients Required. 100 Grams of Peanuts2 to 3 dried red Chillies (Adjust to your own taste)A lemon sized piece of TamarindHalf a teaspoon of Asafoetida powderSalt to tasteFor temperingOne tablespoon of cooking oilOne teaspoon of Mustard seeds mixed with split Blackgram lentilsHandful of Curry leaves Step 2: Roast the Peanuts. Place a frying pan over medium heat and add the Peanuts in itYou can also add a drop of oil to the pan with the peanutsStir continuously to prevent over burningWhen the peanuts are roasted properly, remove from stove and allow to coolAfter cooling, press with fingers and remove the outer skin and keep aside Step 3: Grind Other Spices. Break the dried red chillies into pieces and add to a mixer grinder jarAdd other ingredients like Tamarind, Asafoetida powder and salt to the jarGrind to a rough powder. Do not add any water. Step 4: Grind Peanuts. Add the cleaned peanuts to the mix in the grinder jarGrind all ingredients together without adding any water. If you add water, some of the peanuts will not be crushed and remain whole Step 5: Add Water and Make Paste. Once the peanuts are dry-ground, add half a cup of water and grind to a rough pasteDo not make a fine paste as this will change the tasteTransfer the paste to another wide mouthed serving bowl.Now you may notice lot of the peanut paste is sticking to the grinder jarAdd some water to the grinder jar, rinse and mix with the paste in the bowl Step 6: Temper and Serve. Place a small frying pan over low flame and add a teaspoon of oil to itWhen the oil is heated, add Mustard seeds mixed with split Blackgram lentilsWhen the mustard seeds start to crack, add a handful of curry leavesTake care as the raw curry leaves will make the oil splatter Immediately add the heated oil on top of the paste in the bowlOur tasty Peanut Chutney is ready. Serve with Idli, Dosai and other Vadai varieties.", ["how-to-make-peanut-chutney_0", "how-to-make-peanut-chutney_1", "how-to-make-peanut-chutney_2", "how-to-make-peanut-chutney_3", "how-to-make-peanut-chutney_4", "how-to-make-peanut-chutney_5", "how-to-make-peanut-chutney_6"]] [40699, "Introduction: No Knead Filled Suprise Buns. This enriched dough is not quite as rich as a brioche but the dough has that lovely cotton candy mouth feel. Filling them with your choice of filling and slicing them open to slip a scoop of gelato or ice cream will pull anyone out of a midwinter funk.I spent some time writing up this recipe and I hope it is a success story in your neck of the woods.I do recommend writing down the recipe in a notebook before you start so that you can keep your screens clean. Step 1: GATHER YOUR TOOLS . TOOLSScale that does grams waterproof marker 3 bowls , 1 being being at least five quart, the others can be smaller Measuring spoons Measuring cup microplane Stirring spoons Plastic bag plastic wrap non fuzzy dishtowelparchment paperbaking sheets cutting boardOPTIONAL TOOLS IF YOU HAVE THEM flexible dough tool silipat sheet Step 2: INGREDIENTS. you will need the following ingredients for this recipebread flour fine sea salt rye flour - OPTIONAL but lovely instant yeast 3 eggs- actually two for the dough and a yolk for the glaze 1 stick , 4 oz, 116 g unsalted butter white sugar 250 grams whole milk orange rind mini chocolate chips nut or seed butters of your choice- tahini, peanut butter, hazlenut cocoa butter non stick spray sesame seeds Step 3: Measure Flours and Salt in Large Bowl. Measure 480 g bread flour along with 20 g rye flour with 1 teaspoon of salt.if you dont have rye flour use 500 g bread flour. Step 4: Cold Milk, Yeast and Sugar Go in Separate Bowl. 60 grams sugar 250 grams whole or 2 percent milk 2 teaspoons instant yeast Step 5: Melted Butter and Beaten Eggs in a Third Bowl. Two large eggs 116 g melted butter1 tsp orange rind Step 6: Combined Milk Mixture With Egg Mixture. It will be a bit lumpy, that is just fine Step 7: Add the Milk and Butter to the Flour. mix thoroughly Step 8: Cover and Let Rest for Thirty Minutes. This is where this dough is different. After the initial mixing together. You will cover it and stir it three turns which will only take 30 seconds, but then you will need to repeat this 2 or 3 times at 30 minute intervals. This is a variable due to the humidity and temperature of your kitchenYou will know when the dough is ready because it will be puffy and look like the last photo. Now its time to put it in a plastic bag and chill it overnight in the refrigerator. Step 9: Chill Your Dough. Put your dough in a clean plastic bag in the refrigerator for 18 to 24 hours. Step 10: Weigh Your Chilled Dough. This is where the notebook and pen come in handy . Record the weight of the dough. I like to make 15 buns approximately 67 g each. Divide your dough in thirds and weigh it. Put two logs back in the refrigerator for later or freeze the dough, just make sure it is well wrapped. Step 11: Working With One Third of the Dough Divide It Into Five Pieces. Roll each piece of dough into a ball and flatten the ball. Make the center about 3 cm and the sides a bit thicker. Now put a teaspoon of nut paste in the center and 5 to 10 grams of mini chocolate chips. Then gently pinch up the sides to cover turn seam side down on a parchment lined cookie sheet.Repeat with the next four balls of dough. If you want more buns at a later date the well wrapped dough can be frozen . If you want to make another five buns with a different filling. Step 12: Preheat Your Oven 375 F. Cover your buns with plastic wrap or a damp non fuzzy dish towel. Preheat your oven to 375 degrees F. Make sure your rack is in the center of the oven. They will need to almost double in size. This takes around 30 minutes depending on the heat and humidity of your kitchen space. Get your egg glaze assembled. in a small bowl add 1 egg yolk 30 ml water 15 g sugarAfter 30 minutes your oven should be hot your buns should look almost doubled and its time to glaze them with the egg glaze.If you have two different fillings you will want to identify the fillings. I filled five with tahini and chocolate and sprinkled sesame seeds on top. Step 13: Bake 15 Minutes and Rotate Pan for 5 Minutes More. Bake for 20 minutes total until golden brown on bottom. Every oven has its hot and cold spots so you might need to adjust accordingly. Cool on rack for 3 hours! Step 14: . ", ["no-knead-filled-suprise-buns_0", "no-knead-filled-suprise-buns_1", "no-knead-filled-suprise-buns_2", "no-knead-filled-suprise-buns_3", "no-knead-filled-suprise-buns_4", "no-knead-filled-suprise-buns_5", "no-knead-filled-suprise-buns_6", "no-knead-filled-suprise-buns_7", "no-knead-filled-suprise-buns_8", "no-knead-filled-suprise-buns_9", "no-knead-filled-suprise-buns_10", "no-knead-filled-suprise-buns_11", "no-knead-filled-suprise-buns_12", "no-knead-filled-suprise-buns_13"]] [40700, "Introduction: How to Make Sun-butter. I use to be a peanut butter addict until a found a better more delicious option, Sun-butter. Buying sun-butter every week can get pretty expensive at $7-10 a jar so I started making my own only costing me about $4 - $5 and it making at least two full jars! It's super easy with simple ingredients although processing the seeds take sometime, it is well worth it in the end! Enjoy. I am not the originally creator of this recipe I've recipes off of pinterest and used my own oils to my liking. Step 1: Gather Your Equipment and Ingredients . 1 pound raw sunflower seeds\u00be teaspoon sea salt1 Tablespoon pure maple syrup2 teaspoons of coconut oil or extra lite virgin olive oilFood Processor or Blender can be used2 Baking Sheets Step 2: Bake Seeds. Preheat oven to 350F. Divide sunflower seeds up on two baking sheets. Step 3: Rotate Trays. Roast for 4 minutes. Rotate trays and toss seeds. Place back in the oven and roast for another 4 minutes. Step 4: Start to Process Your Seeds. Carefully transfer to a food processor (or high powered blender) and add sea salt. Step 5: Keep Processing Seeds. Process for about 1 minute until seeds become powdery. Continue to process 16 to 18 minutes, stopping every 2 minutes to scrape down the sides. Step 6: Add Your Oils. Add the oil of your choice and maple syrup at about the halfway point. This might sound like a lot but it takes a while for the sunflower seeds to release their oil. If you stop too soon, the sunbutter will NOT be creamy. Step 7: Spoon & Serve. Spoon into glass container in the fridge for up to two weeks. Serve with apples, celery, or my personal favorite Sun-Butter & Jelly sandwiches on gluten free bread!", ["how-to-make-sun-butter_0", "how-to-make-sun-butter_2", "how-to-make-sun-butter_3", "how-to-make-sun-butter_4", "how-to-make-sun-butter_5", "how-to-make-sun-butter_6", "how-to-make-sun-butter_7"]] [40701, "Introduction: Almond Biscotti and Vegan Option. In this instructable, I will show you how to make almond biscotti two ways. One with egg whites and the other with a vegan friendly option. Almond biscotti, is very nice, albeit quite sweet. But hey, its a treat!And with that hard to buy for vegan friend's birthday coming up, it seems like the impossible (or very expensive) option to make them some birthday treats. But your not to worry because we have it sorted. Vegan almond biscotti is the way to go. With that great snap consistency it is perfect for a hot cup of tea.For the vegan version, skip ahead to step 4. Step 1: Ingredients. For the almond bread WITH egg whites, you will need:3 egg whites1/2 cup caster sugar1 cup 128g flour3/4 cup almonds1/4 cup shelled pistachios 1 teaspoon vanilla essences Step 2: Mixing Up the Classic Almond Bread. Whip up the egg whites until almost stiff, then add sugar. Beat well. Fold in the flour, until mostly combined then add the nuts and vanilla essence and continue to fold until it is completely combined. To fold cut down the center then around the side about half way and over the top. Folding keeps all of the air that we created when whipping the egg whites in the mixture. Step 3: Prepare You Tin. Cut out a rectangle of baking paper. Place your loaf tin on top and cut vertical lines from the edges to the corners of the tin. Place this inside the tin and align the paper so that it sits flat against the sides.Pour the mixture into the tin so that the tin is evenly filled. Try to avoid flattening the top with a spatula as this could push some of the air out of the mixture. Bake you almond bread in a 180 C (356 F) oven for 25 minutes or until cooked. Step 4: Vegan Almond Bread. To make vegan almond bread you will need:60 grams of chick pea brine*1/2 cup caster sugar1 cup flour3/4 cup almonds1/4 cup shelled pistachios1 teaspoon vanilla essence *You can get chick pea brine in a can with chick peas Step 5: Whipping Up the Brine. Whip up the chickpea brine until stiff, then add the sugar, beating until it is mostly dissolved. Fold in the flour, then the nuts and vanilla essence. To fold just like before cut down the center then around the side about half way and over the top, folding keeps all the air in the mixture that we created when whipping the brine. Step 6: Baking the Bread. Cut out a rectangle of baking paper. Place your loaf tin on top and cut vertical lines from the edges to the corners of the tin. Place this inside the tin and align the paper so that it sits flat against the sides.Pour the mixture (it should be fairly stiff) into the prepared tin and bake in a 180 degree Celsius (356 F) oven for about 25 minutes of until cooked. Step 7: Chill. Wrap the bread in plastic wrap and chill in the refrigerator over night. This softens the bread enough to allow you to cut it. Step 8: Slicing the Bread and Second Bake. Once chilled, use a sharp knife to cut the bread into thin slices, about 3-4 mm thick. Lay the slices of almond bread onto a tray and bake them in the oven for 20 minutes at 150 C (300 F) until golden brown.You can see the comparison of the two breads I have made. The flavor of the breads were very similar, the vegan version having a slightly more caramelized taste to it. The texture was virtually identical, despite appearances. Both these almond breads are a great snack to have with a nice cup of tea. I like to bag them up and give it as christmas/birthday presents to my friends and relatives. ", ["almond-biscotti-and-vegan-option_0", "almond-biscotti-and-vegan-option_1", "almond-biscotti-and-vegan-option_2", "almond-biscotti-and-vegan-option_3", "almond-biscotti-and-vegan-option_4", "almond-biscotti-and-vegan-option_5", "almond-biscotti-and-vegan-option_6", "almond-biscotti-and-vegan-option_7", "almond-biscotti-and-vegan-option_8"]] [40702, "Introduction: DIY- How to Make Rice Flour. \n Rice flour is one of the foundation ingredients in gluten-free baking, but it's something I don't keep in my pantry.\u00a0\nI recently came across an interesting recipe that called for a single cup of superfine rice flour. I could have substituted with cake flour (which I\u00a0do\u00a0have in my pantry ;-) but I really wanted to keep the recipe authentic at it's base level.\u00a0\nInstead of driving 52 miles to buy a spendy 24oz. bag of Bob's Red Mill (yielding nearly 6 cups of rice flour that I might never use up), I decided to search the internet to see if it was feasible to make (copycat) the same rice flour myself... and it was!\nHere's my easy (somewhat improved ;-) adaptation from\u00a0Susan of India.Tools needed:\n\t\tBlender\n\t\tFine-mesh Strainer\n\t\tPaper towels\n\t\tLarge Skillet\n\t\tHeat-resistant Spatula\n\t\tSifterIngredients:\n\t\tWhite Basmati\u00a0Rice- Raw (not instant rice)\n\t\tWater\nEvery cup of raw rice will yield almost 1 1/4 cups of sifted Rice Flour.Step 1: \u00a0Rinse the rice thoroughly under cold running water. Drain briefly. \u00a0Put the rice into a bowl and cover with cold water. Soak for 3 (minimum) to 6 (maximum) hours.Step 2: \u00a0Drain the rice in a fine-mesh strainer for 10-15 minutes. \u00a0Spread the rice out on a triple layer of paper towels to dry for an hour or so. \u00a0The rice should be just slightly\u00a0damp... not wet.Step 3: \u00a0Use your blender to grind the rice in 1/2 cup increments. Begin with the pulse setting, allowing the rice to settle in between 3 second pulses. When the rice has broken down into small granules, blend on high until the texture is powder-fine. Repeat this process until all the rice has been finely ground.Step 4: \u00a0Heat a large skillet over medium heat. \u00a0Working in 1 cup increments, add the rice flour to the pan. Stir constantly\u00a0until all of the steam has evaporated. \u00a0Continue cooking for a couple more minutes.Note: The resulting rice flour should be snow white.\u00a0 If it begins to brown, immediately lift the pan up and lower the heat.\nTest for doneness (dryness) by taking a pinch between your fingers. Properly dried flour will not stick together.\nRemove from heat and cool to room temperature.Step 5: \u00a0Sift the rice flour. \u00a0Return any residual \"clumps\" back into your blender for reprocessing, then sift again.\u00a0\nStore refrigerated in an airtight container... or get cookin'... because now you have rice flour for that special recipe you've always wanted to try. \u00a0\nThanks for stopping by!", ["diy-how-to-make-rice-flour_0"]] [40703, "Introduction: Key Lime Pie. Key lime pie, it is a nice sweet tart pie. \u00a0This recipe is a culmination of a few recipes I have used over the years. This key lime is a heavier type of pie. \u00a0It is more filling than it whipped type of pie, so more filling means if you are on a diet this one is not for you, but it is quite tasty. Step 1: The Ingredients. \n What you need for the pie filling: (this is a double recipe since I use deep pie pans)\nTwo 14 oz sweetened condensed milk\n\t\t1 cup of key lime juice ( approximately 2 lbs\u00a0of\u00a0key limes)\n\t\t6 egg yolks\n\t\tSome blue food coloring (optional)\nWhat you'll need for the crust: \t\t1 1/4 cup of graham cracker crumbs\n\t\t1/2 stick of unsalted butter\n\t\t2 tbsp sugar\nWhat you would need for the\u00a0toppings\u00a0and garnishes: \t\t1 cup of heavy whipping cream\n\t\t1/4\u00a0cup of powdered sugar\n\t\t1/4 tsp of cream of tartar\n\t\t1 tsp of vanilla extract\n\t\tLime slice (optional) Step 2: The Crust. \n If you have never mad a gram cracker pie crust it is very easy to do. \u00a0All you have to do is: \t\tMelt the 1/2 stick of unsalted butter in the microwave.\n\t\tAdd in the sugar and stir, it should\u00a0distribute\u00a0and\u00a0dissolve\u00a0fairly easy.\n\t\tAdd in the\u00a0gram cracker\u00a0crumbs and mix.\n\t\tPour the crust mixture into the pie pan and push it firmly up into the sides and into the bottom of the pan creating an even layer on\u00a0all sides.\n\t\tNow place the pie crust into the pre-heated oven of 350\u00baF and bake\u00a0for 10minutes,\u00a0meanwhile\u00a0it is baking we can mix up the pie filling,\u00a0after\u00a0it is done pull it and and we are ready fo the pie mixture to go in. Step 3: Key Lime Pie Filling. \n For the key lime pie filling: \t\tSeparate the egg yolks from the egg whites.\u00a0\n\t\tIn the same bowl the yolks are in add in the two 14 oz sweetened condensed milk, and mix untill the yolks are thourghly encorporated into the mixture.\n\t\tNow add in the key lime juice and mix again.\n\t\tNow you will have a very yellow key lime pie mixture.\n\t\tIf you want you can add some\u00a0blue\u00a0food coloring to give the mixture a green tint.\n\t\tNow just pour\u00a0the mixture into the cooked gram cracker crust.\nA lot of people for some reason do not like yellow key lime pie not sure why, I am assuming that since most people\u00a0associate\u00a0limes with\u00a0the\u00a0color green they feel it should be green. \u00a0I have even gone so far as to bring two key lime pies to a party, one that was yellow and one that was green (ran out of coloring), told every one that they were the exact same pie and all of the green was eaten when the yellow still had over half left.\u00a0 Step 4: Baking and Garnishing. \n Now that the pie is baking in the 350\u00baF for 30 minutes we can make the garnish for the pie. after the pie is done baking it need to cool 30 minutes before it goes into the fridge. \u00a0It will be ready to eat in about 2-3 hours after that.\nI like to make my own\u00a0whipped cream\u00a0instead of using the store bought stuff.\u00a0I always make a little more then is needed just\u00a0in case\u00a0someone wants extra on their slice.\nTo make the whipped cream just: \t\tBeat\u00a0the\u00a0heavy whipping cream in a mixture on high for a few minutes and you will see it become light and\u00a0fluffy.\n\t\tAdd in the sugar, cream of tartar and vanilla extract while it is being whipped.\n\t\tDone\nFor the limes what I\u00a0usually\u00a0so is just slice them into thin\u00a0circles cut and twist them and place them into the whipped cream\u00a0dollops\u00a0that I piped onto the slice right before serving the pie.\nEnjoy\n ", ["key-lime-pie-2_0", "key-lime-pie-2_1", "key-lime-pie-2_2", "key-lime-pie-2_3", "key-lime-pie-2_4"]] [40704, "Introduction: Keeping Warm With Spiced Up Coffee/cocoa. \u00a0Years before Starbucks and all the mochalatte, frappechino etc craze became such a part of our landscape I would mix a package of hotchocolate mix into my coffee, this was especially comforting on those late winter night ambulance duty tours in the city of brotherly love. This even more adult version is for when your sitting at home Step 1: What You Need. The ingredients are simple, you'll need\n\u00a0Coffee, instant works but brewed is better\n\u00a0Hot cocoa mix or a coffee beverage mix\n\u00a0Hot sauce or peppered vodka\n\u00a0hot water (if using instant coffee) Step 2: Making Your Drink. brew up your coffee or if using instant as in this case, bring a pot of water to a boil (if making this at a convenience store they don't usually charge more for a pack of hot cocoa when buying a large coffee)\n\u00a0pour your package of hot cocoa or flavored coffee beverage mix into your cup, add your coffee of choice and a couple dashes of hot sauce or as in this case a habanero infused vodka Step 3: Enjoy. Rub some hotsauce/oil on your feet https://www.instructables.com/id/cheap-and-quick-warming-and-sore-muscle-releif/\u00a0 pull on a pair of warm socks, kick back in your favorite chair and enjoy the warmth perusing your body as you sip your spiced up coffee/cocoa drink as you surf your favorite website", ["keeping-warm-with-spiced-up-coffeecocoa_0", "keeping-warm-with-spiced-up-coffeecocoa_1", "keeping-warm-with-spiced-up-coffeecocoa_2"]] [40705, "Introduction: Sweet Banana Salad. this is a nice sweet creamy kinda healthy salad is simple yummy and ezey to make. Step 1: Ingredents. \nbanana\ncream\nhoney\n(other frute is oponal) Step 2: Lets Begin. to start slise up however many bananas you want and put them into the bowel Step 3: Cream. pour the cream over the top until it creates a small pool in the bace Step 4: Finishing Up. drizzle about a teaspoon of honey over the top to finish. Step 5: Done. as the name sujests done.this resipe isonly a guidline this dish can be very varid", ["sweet-banana-salad_0", "sweet-banana-salad_1", "sweet-banana-salad_2", "sweet-banana-salad_3", "sweet-banana-salad_4", "sweet-banana-salad_5"]] [40706, "Introduction: Carrot Cake Recipe. This is my grandmother's carrot cake recipe. My mom recently mailed me all my grandmother's recipe cards and I've been going through them and trying to decide what to make. This is the first one I've done - it was so hard to choose. :D\nThis carrot cake recipe stood out because I remember eating it as a kid around the holidays and I loooooooove carrot cake even more now as an adult, especially carrot cake with lots of yummy spices. According to the recipe card, my grandmother's original carrot cake didn't include any spices so I added cinnamon, cloves, cardamom, and ginger. Step 1: Ingredients:. \n\t\t3 3/4 cups all purpose flour\n\t\t3/4 cup brown sugar\n\t\t1 tablespoon baking powder\n\t\t1 teaspoon baking soda\n\t\t3/4 teaspoon salt\n\t\t1/2 cup margarine or butter (I used Earth Balance margarine, but I think unsalted butter would be magical and rich)\n\t\t4 eggs\n\t\t3/4 cup orange juice\n\t\t3/4 cup maple syrup (I used pancake syrup, the fake stuff - that's what I gathered from what she wrote on the card)\n\t\t3 cups shredded carrots (for me this took 6 carrots)\n\t\t1 teaspoon cinnamon\n\t\t1 teaspoon ginger\n\t\t1 teaspoon cardamom\n\t\tpinch of ground cloves\n\t\t1-2 cups chopped pecans (optional)\nYou'll also need a 9x13 cake pan and some parchment paper. :)\nYou can change up the spices as you like as well - as long as you stay within the warm and sweet spices you'll be fine. Oh! And I think it would be amazing with a little molasses too - maybe 1/4 cup or so? Going to try it next time and see what happens. \n Step 2: Shred the Carrots. If you have a food processor this will go super quick! It took me about five minutes to finish the carrot part. :D\nPeel the carrots and trim the ends, and then grate with a food processor or on a box grater.\nSix carrots was exactly 3 cups for me, but I would start with four carrots in case yours are bigger! Step 3: Combine the Dry Ingredients and Cut in the Butter. Put the flour, sugar, salt, baking soda, powder powder and spices in a large bowl. :)\nCut cold butter/margarine into cubes and cut it into the butter. You can use a fork or a pastry cutter - whatever you've got around.\nYou want to mix to look grainy at the end. Step 4: Add the Wet Stuff!. Add the eggs, orange juice, and maple syrup. Mix until very well combined. This took me a couple minutes by hand! Step 5: Add the Carrots and Bake!. Mix in the carrots - make sure they're evenly distributed.\nOnce that's done, line your baking pan with parchment paper and pour in the batter. Smooth it out and pop it in the oven at 350 F for 50-60 minutes. Step 6: Yum Yum!. My carrot cake was done in 55 minutes. :D\nOnce a toothpick inserted into the middle comes out clean you know you're done. Let it cool for at least a half hour or so in the pan on a wire rack. You might want to let it cool even longer if you want to frost it. As you'll see mine was not cool enough! Step 7: Frost and Serve!. Use the parchment paper to pop it out of the pan and get it ready to frost.\nI frosted the carrot cake while it was still too warm with coconut oil frosting. It was delicious but very messy. :D", ["carrot-cake-recipe_0", "carrot-cake-recipe_1", "carrot-cake-recipe_2", "carrot-cake-recipe_3", "carrot-cake-recipe_4", "carrot-cake-recipe_5", "carrot-cake-recipe_6", "carrot-cake-recipe_7"]] [40707, "Introduction: Grilled Banana Snack. This is the perfect snack if your at the house or out camping. Yummmm... Step 1: . First peel the top off of the banana and stuff your favorite snacks in like marshmallow chocolate etc. Cook on grill or camp fire until its golden brown and enjoy", ["grilled-banana-snack_0", "grilled-banana-snack_1"]] [40708, "Introduction: Pop Can Bracelet. Step 1: Introduction. A bracelet made out if pop cans. Something I ALWAYS WANTED TO MAKE! Step 2: Tools. Scissors,Cords and pop can tops. Step 3: How to Make. Cut coard to 2-2 and a half ft. Then take top and put in middle,then take another top and only string top and the next top string through bottom. THEN REPEAT. HAVE FUN!!! Step 4: . ", ["pop-can-bracelet_0", "pop-can-bracelet_1", "pop-can-bracelet_2", "pop-can-bracelet_3", "pop-can-bracelet_4"]] [40709, "Introduction: Cake Bites. These tiny sweet chocolaty bites will surely trigger your taste buds once you have them. Step 1: Ingredients(for Cake):. 60grams unsalted butter100grams castor sugar75 grams flour1tsp baking powder1 egg1 tbsp vanilla essence4 tbsp milk7-8 canap\u00e9s Step 2: Preparation: . Whisk the butter and castor sugar till it becomes light.Add the egg and whisk till it becomes fluffy like it looks in the picture.Sift the flour and fold it in the batter.Add the milk and the baking powder and mix it well ,but be sure not to overmix it.Pour this melange in the canap\u00e9s.Preheat the oven at 175\u00b0C and bake them for about 15-20 mins Step 3: Canap\u00e9 Coating. Ingredients:70 grams dark chocolate20 grams creamPreparation:In a double boiler, melt the dark chocolate. Boil the cream and add it to the chocolate.Once baked and cooled, coat the canap\u00e9s of the cakelets with the prepared assortment and let them cool. Step 4: Icing:. Ingredients:50 grams butter100 grams icing sugar15 grams cocoa powder1-2 tbsp milkPreparation:Beat the butter for it to become airy.Add the icing sugar and cocoa powder, little bit at a time and whisk.Add milk if the mixture is dense beat till it gets amalgamated.Pour this mixture in a piping bag and with the help of a star nozzle embellish the cakelets.You make further adorn it with confetti stars or chocolate chipsHope you enjoy concocting and savour the dish. Please vote if you admire it. ", ["cake-bites_0", "cake-bites_1", "cake-bites_2", "cake-bites_3", "cake-bites_4"]] [40710, "Introduction: How to Make Tapioca Pearls From Scratch.. I discovered Instructables a few months ago and have been happy simply browsing all of the wonderful projects people have to share. I then started looking for specific recipes and ideas to build on. One night in particular I had a craving for bubble tea (pearl milk tea, boba tea, taro, tapioca tea, the list is almost endless!) and I couldn't find the right instructable. Sure, there were plenty on milk tea and how to cook the pearls but none told me how to create this fabulous drink from scratch. I searched the internet for ages trying to find a recipe to match those chewy, black pearls of happiness but nothing I found gave me what I was looking for. Finally I have compiled numerous recipes, suggestions and do's & dont's to come up with an almost foolproof method of making tapioca pearls.I found this process to be fairly adaptable and forgiving, I will outline some changes and additions for you at the end of this instructable. This is my first instructable, I hope I have made the steps clear and concise for you and I would love for you all to share any questions, suggestions and experiences in the comments :) Step 1: Tapioca Pearls, Boba, Taro, Sago. You Name It, Now You Can Make It. Perhaps one of the easiest recipes ever! All it calls for is tapioca flour and boiling water. Make this in whatever quantity you like, just keep the ratio 3:1. The amount of water you cook the pearls in doesn't really matter, you just don't want it to dry up while cooking the balls. The sugar isn't crucial either, this is one of the easily adaptable factors that I will talk more about at the end. For this instructable I used-9 tsp tapioca flour3 tsp BOILING water3 cups water in a saucepan w/1 cup brown sugar Step 2: Making the Pearls. While this recipe is incredibly easy, it does call for one crucial step that you cannot get wrong!1- Add your water to a saucepan and bring to the boil. 2- Place your tapioca flour in a bowl, I find stainless steel or glass easiest to work with. 3- This is the most important part. Have your measuring implement ready to go. Fill it with the water on the boil and immediately add it to the flour. 4- Quickly mix it together with a spoon until it starts to form a ball. At this stage continue mixing and kneading with your hands until it reaches a play-doh like consistency. 5- Add the brown sugar to the boiling water, stirring until it is dissolved. Set about a quarter of this aside in a separate bowl and allow to cool in the fridge. This will be used for our pearls once cooked. The reason the water needs to be boiling is because it will not form the right consistency with just hot or cold water. Instead it will turn into a sloppy mess that won't hold it's shape. Another important thing to remember is that tapioca flour is gluten free, so there is no way you will over work the dough - it is actually quite fun to play with and completely non toxic, so once it is cool feel free to get the kids involved. Step 3: Roll Roll Roll Your Balls. This is the hardest part of tapioca pearls, but I have found a way to make it slightly easier. 1- Form your dough into sausages about 5mm thick and cut into batons roughly 8mm long.2- Roll the batons until they form a pea sized ball. 3- Keep going until you use up all of your mix. 4- Add the balls to the boiling water and sugar. They will sink at first then rise and puff up. Alternatively you can roll your dough flat and cut it into cubes for a different mouth feel - similar to the jellies you can buy at bubble tea stores. If your dough starts to feel dry or \"crusty\" on the outside simply knead it until it feels smooth and slightly sticky to the touch. If the dough feels too sticky to work with sprinkle a little tapioca flour onto your work bench. Step 4: And Now We Wait. This step will either go really fast or take forever. The time comes down to two things - the size of your balls and your preference on texture. 1- Check the pearls at regular intervals, every 5 minutes is good. 2- Continually stir the pearls, especially when cooking in sugar as it will thicken and you will lose water content. 3- Once they are cooked to your preference spoon them into your reserved sugar syrup, place them in the fridge and allow to cool. My pearls were ready after 15 minutes, they had no resistance when I bit into it and felt sticky and slimy. It is important that they feel slightly over cooked to how you would like them. This is because the pearls will firm up the cooler they get. Generally your pearls will be done when you see air bubbles throughout the whole ball. The reason we reserved some of the sugar syrup at the start is because the tapioca will make the mixture we cooked in go slimy and it just doesn't work as well. The reserved mixture can also be used to sweeten your tea. Step 5: Brew Your Tea. How you do this is totally up to you! I simply added two black tea bags to a cup of boiling water, let it steep for 10 minutes then left it in the fridge to cool with my pearls. Make absolutely any tea you like to whatever specifications you desire, just don't add any milk or creamer. Step 6: This Is Where the Magic Happens!. It's finally here! You're almost ready to drink your own, well deserved bubble tea! 1- Pour your cold tea into a large glass. 2- Add desired amount of ice. 3- Spoon in those pearls and as much sugar syrup as you would like. This is also a good time to add in any flavorings - fruit nectars, cordials, syrups etc.4- Shake your milk or creamer to create a little froth and pour it over your tea. 5- Stick in your oversized straw, stir and marvel at how easy it is to create your own bubble tea for a ridiculous fraction of the price! Step 7: Tea Is What You Make It. There are so many variations to be had with this recipe! Add in some food colouring to make your bubbles more fun, or perhaps some flavour extracts. Cook the pearls in coloured or flavoured water. Let the pearls sit in coloured or flavoured water! It's so simple but can make a world of difference to your end result. You can make any tea you like, or just eat the pearls on their own! Add in any additive. Syrups, cordials, extracts, nectars, purees, powders, anything or nothing it's up to you. Make as little or as many as you want, as long as that ratio is 3:1 and you have boiling water it is almost impossible to go wrong! Make them any shape you want too, just have a straw big or small enough to slurp them up. I would also like to add that my container of tapioca flour is called \"Arrowroot\". These are actually two different things, just make sure to check the ingredients - you want to see the words tapioca or cassava root, anything else and you have the wrong ingredient. I also learnt on my endeavor through the internets that the black pearls they serve you at stores are a gimmick. I could not find anything that distinguished between the pearls I have just taught you to make and the ones used at bubble tea chains. Sources said they are black because they are cooked in brown sugar, but that only turns them slightly brown. I truly believe it is just food colouring that turns them black and I am sure they only do this for the contrast against the white milk in the tea. Try the recipe and see for yourself that they taste the same!", ["how-to-make-tapioca-pearls-from-scratch_0", "how-to-make-tapioca-pearls-from-scratch_1", "how-to-make-tapioca-pearls-from-scratch_2", "how-to-make-tapioca-pearls-from-scratch_3", "how-to-make-tapioca-pearls-from-scratch_4", "how-to-make-tapioca-pearls-from-scratch_5", "how-to-make-tapioca-pearls-from-scratch_6", "how-to-make-tapioca-pearls-from-scratch_7"]] [40711, "Introduction: How to Make a Caesar's Crush. You know that place in the mall with the nummy orange drinks? Caesar's Crush is a rich and sweet cocktail inspired by a long day at the mall and everybody's favorite ancient Grecian, Julius Caesar (get it? Julius... trust me, the drink is better than the joke).Important Note: This is a great drink to make for a date at home. A good drink comes with a good story. Spend a little time on Wikipedia and follow these random talking points. Step 1: Get Prepared.. We're going for a certain taste, here. We want the orange-cream over-indulgence flavor of an Orange Julius.Get what you need. Orange Crush 2 nips of Grand Marnier 2 nips of Vanilla Smirnoff (or Whipped Pinnacle, etc... you get the idea Triple Sec Jigger - or a way to measure an ounce 2 cocktail glasses The prettiest orange in the pile A cutting thing, knife is preferred Step 2: On the Rocks. Lots of Rocks.. I really hope this step doesn't need clarification, steps, or bullet points. Step 3: Add Booze.. It doesn't matter how you do it. Take the alcohol and pour it on the ice. That's really the whole point. Try not to walk away and let your ice melt.Note: This here, this is a bunch of booze.Random talking tip: Make small talk about how the orange, known sometimes as a Golden Apple in ancient Greece, sort of brought about The Judgement of Paris. Step 4: Add Orange Crush.. Get soda. Fill rest of glass. Stir once, counter-clockwise. Never with an orange stirrer. Talking tip: Caesar hooked up with Cleopatra, like, for a while and stuff. They might even have had a kid. Or something. Step 5: Prepare Giant Garnish. Slice an orange in half so you can get a nice round slice. Cut two thick slices of orange. If you really picked the prettiest in the pile your orange slices should have a star in the center. Use this as your guide and slice out a single wedge of orange. Feed it to your date. Repeat for second garnish. See what happens with the second wedge. Step 6: Apply Garnish & Induldge.. Using the star as your guide, slide your orange slice onto the rim of your glass. Hang your perfect orange slice off the edge so it appears to be going though the glass. Wow. Now, seriously, this is a sweet drink. Seriously. It also makes a great shot if you're not bad ass enough for this much fruity NOM at once. ", ["how-to-make-a-caesars-crush_0", "how-to-make-a-caesars-crush_1", "how-to-make-a-caesars-crush_2", "how-to-make-a-caesars-crush_3", "how-to-make-a-caesars-crush_4", "how-to-make-a-caesars-crush_5", "how-to-make-a-caesars-crush_6"]] [40712, "Introduction: Greatgreatgrandmothers Rice Cake. My grandmother had a secret recipe for rice cake. She learned this from her grandmother. When my grandmother died, I got the old cookbook from my greatgreatgrandmother. Now it's my turn to make this cake. At first it was not easy, considering it's a very old cookbook, it dates back to the time when no electric ovens were available and temperature is difficult to regulate. So instructions in the book end with \" bake the cake\" without more information :) Step 1: Ingredients. you will need :- 200 grams ( 0.88 cup) butter- 200 grams (0.88 cup) sugar- 200 grams ( 1 cup) white short round rice- 1 liter (4.25 cup) milk- 30 grams ( 1/6 cup) ground almonds- 4 eggs- 1/2 vanilla podyou will also need- rusk- butter - baking mold- wooden spoon- cooking pot- oven- greaseproof paper Step 2: Cook!. 1. Boil the milk with the rice and vanilla. Then let it boil for 45 minuts on a low heat until the rice is ready. Stir occasionally with a wooden spoon. As the spoon remains upright, than the rice is ready.2. remove the vanilla pod. 3. Stir the butter until cream. My grandmother did this by hand :).4. Add the egg yolks, put the egg whites aside.5. Add the sugar and the almond6. Add the cooked rice.7. Whisk egg whites.8. Mix the egg whites with the rice. Step 3: Bake. 1. Prepare the baking mold.- put the paper in.- grease the inside with butter.- Crush the rusk and cover the bottom of the mold.2. Fill the mold with the mixture. 3. Preheat the oven to 200 degrees Celsius or 375 fahrenheit. 4. Bake 35-45 minuts. 5. cool down. ", ["greatgreatgrandmothers-rice-cake_0", "greatgreatgrandmothers-rice-cake_1", "greatgreatgrandmothers-rice-cake_2", "greatgreatgrandmothers-rice-cake_3"]] [40713, "Introduction: Chocolate Log. Our long awaited recipe for Chocolate Log, with two flavours of sponge cake and lots of double cream. This recipe is set to the music of the fabulous band Experimental Dental School, who have loads of great songs so check them out! Step 1: Click Play.... Here are the the ingredients you'll require:Vanilla Sponge Ingredients: 4 Eggs 100g Self-Raising Flour 100g Caster Sugar 1 tsp Vanilla Essence Chocolate Sponge Ingredients: 4 Eggs 65g Self-Raising Flour 100g Caster Sugar 40g Cocoa Powder Plain Cream Filling: 300ml Double Cream Chocolate Cream Icing:100ml Double Cream 65g Dark Chocolate ------------------------------------Bake the sponges in a pre-heated oven at 200C for roughly 10-15 minutes until cooked through and the vanilla sponge is golden brown.------------------------------------For detailed written instructions click through the steps at the foot of this text. Below are a summary of the instructions:Into a large mixing bowl add four eggs and whisk until light and fluffySieve 100g of self raising flour into the whisked eggs Add 100g of caster sugar and 1 tsp of vanilla extract Carefully fold the sugar and flour into the whisked eggsIn a fresh bowl break a further four eggs Sieve 65g of self raising flour and 40g of cocoa powder into the whisked eggs Add 100g of caster sugar Carefully fold the cocoa, sugar and flour into the whisked eggsTake two shallow baking trays 25cm x 35cm Line the trays with baking paperPour the plain cake mix into on tin and chocolate mix into the otherSpread the mix evenly into the four corners of the tray Bake both cakes at 200 degrees C for between 10 and 15 minutesWhisk 300ml of double cream until stiff Place a further 100ml of double cream on a very low heat in a sauce pan Break 65g of dark chocolate into pieces and add to the warmed double cream in the sauce pan Stir until chocolate has melted into the double cream Whisk the chocolate double cream until stiff Trim the four edges of the two sponge cakes and release the cake from the baking paperFlip the plain sponge over and place on a fresh piece of baking paper Spread two thirds of the plain double cream evenly onto the cake With both hands start off by very tightly turning the short edge over into a tight rollContinue until the entire length of the cake is rolled Once complete, wrap the baking paper and place the cake in the fridge for 10 minutesTake the chocolate sponge cake, flip over and place on a fresh piece of baking paper Spread the remaining third of the plain double cream evenly over this cakeTake the plain sponge out of the fridge after it's 10 minutes Place it at one end of the freshly creamed chocolate sponge and roll so that the chocolate sponge becomes an outer layer to the cakeWhere the two short ends of the chocolate sponge meet each other carefully trim Roll the cake over so that it sits on it's freshly cut flat base Now with a sharp knife trim both ends of the cake to tidy them upThe final step, adding the chocolate double cream icing to the outer layer of the chocolate log With a spatula spread the chocolate double cream all around the outside of the cake Your chocolate log is complete and ready for serving Step 2: Creating the Sponge Mix. Into a large mixing bowl add four eggs and whisk until light and fluffySieve 100g of self raising flour into the whisked eggs Add 100g of caster sugar and a teaspoon of vanilla extract Carefully fold the sugar and flour into the whisked eggsInto a fresh bowl break a further four eggs Sieve 65g of self raising flour and 40g of cocoa powder into the whisked eggs Add 100g of caster sugar Carefully fold the cocoa, sugar and flour into the whisked eggs Step 3: Baking Your Sponges. Take two shallow baking trays 25cm x 35cmLine with baking paper that is the same width as the internal space of the baking tray and longer than it's length Into one tray pour the plain cake mix and pour the chocolate mix into the otherSpread the mix evenly into the four corners of the tray Bake both cakes at 200 degrees C for between 10 and 15 minutes Step 4: Making the Cream Filling and Icing. Whisk 300ml of double cream until stiff (this will require some patience and endurance)Place a further 100ml of double cream on a very low heat in a sauce pan Break 65g of dark chocolate into pieces and add to the warmed double cream in the sauce pan Stir until chocolate has melted into the double cream Whisk the chocolate double cream until stiff (again this will require some patience and endurance) Step 5: Constructing Your Cake. Trim the four edges of the two sponge cakes and release the cake from the baking paper by slowly peeling it (maybe with the help of a knife)Flip the plain sponge over and place on a fresh piece of baking paper Spread two thirds of the plain double cream evenly onto the cake Now the bit that requires a little concentration, rolling the cake With both hands start off by very tightly turning the short edge over into a tight roll If possible start with a nice tight roll though remain conscious of how the cake is handling being rolled as you don't want the cake to tear Once the roll is going it should get easier Continue until the entire length of the cake is rolled Once complete, wrap the baking paper that the cake is sitting on around the rolled cake and place the cake in the fridge for 10 minutesNow take the chocolate sponge cake, flip over and place on a fresh piece of baking paper Spread the remaining third of the plain double cream evenly over this cake (as there is less cream this will create a thinner layer) Take the plain sponge out of the fridge after it's 10 minutes Place it at one end of the freshly creamed chocolate sponge and roll so that the chocolate sponge becomes an outer layer to the cake Step 6: Trimming and Tidying. Where the two short ends of the chocolate sponge meet each other carefully trim the chocolate sponge so that the cake can sit on a flat baseRoll the cake over so that it sits on it's freshly cut flat base Now with a sharp knife trim both ends of the cake to tidy them up Step 7: The Final Icing. The final step, adding the chocolate double cream icing to the outer layer of the chocolate logWith a spatula spread the chocolate double cream all around the outside of the cake Your chocolate log is complete and ready for serving", ["chocolate-log_0", "chocolate-log_2", "chocolate-log_3", "chocolate-log_4", "chocolate-log_5", "chocolate-log_6", "chocolate-log_7"]] [40714, "Introduction: Classic Mac 'n' Cheese - Cooked Outdoors. CHECK OUT THE FULL VIDEO RECIPE A take on a classic dish - Cooked outside on the grill or campfire.Served as a side or main, Mac 'n' Cheese has fans the world over with everyone keen to create their own version and call it the best.This recipe is a classic Mac 'n' Cheese that we've moved outdoors to show it can be cooked just as well on the grill or by the camp fire.There's loads more you can do to your own version\u2026 add pulled pork, or ground beef, add spices to ramp up the heat\u2026even turn it into a macaroni / cauliflower cheese hybrid. So please just use the basics in the recipe to make sure you're happy with the dish as a whole - then go off an experiment!! Step 1: Ingredients:. Ingredients are as follows:300g macaroni pasta (3 cups) 40g flour (1/3 cup) 25g butter (2 Table Spoons) 2 cloves of garlic - finely sliced Selection of freshly grated cheese: 40g pecorino 40g mozzarella 50g Cheddar 500ml of water Salt & pepper Step 2: Cooking the Pasta. Boil your (lightly salted) water on the grill above the hot coals.Add your pasta, stir occasionally until the pasta is al dente i.e. has a slight bite to it's textureWhilst the pasta is cooking, thinly slice your garlic clovesDrain the pasta (reserve the water for later) and cover the pasta in olive oil. Step 3: Making the Sauce. Add a heavy based pan on to the grill.Melt butter and add chopped garlicAdd flour to form a rouxSlowly add reserved water (from pasta) to the roux to thicken to desired consistencyAdd you cheese and stir until the sauces is thick and oozy. Step 4: Adding the Pasta to the Cheese Sauce and Grilling Top. Add the cooked pasta to the cheese sauce and stir until the cheese is well distributed on the pastaLeave the Mac'n'Cheese in the pan and if available heat the top to create a crust:Serve & Enjoy! Step 5: Watch the Full Video Recipe. Take a look at the full video to see how it was done and the grilling techniques.Feedback always welcome.", ["classic-mac-n-cheese-cooked-outdoors_0", "classic-mac-n-cheese-cooked-outdoors_1", "classic-mac-n-cheese-cooked-outdoors_2", "classic-mac-n-cheese-cooked-outdoors_3", "classic-mac-n-cheese-cooked-outdoors_4"]] [40715, "Introduction: McDonald's Snack Wrap (Vegetarian!). Have you ever tried a Snack Wrap from McDonalds? Have you wanted to try one but didn't because you're a vegetarian? Well, that's how I felt. My boyfriend sometimes gets them whenever he has to go into work and doesn't have time for a good meal. And in retrospect, they're not really un-healthy. All it is is chicken (in my case, vegetarian chik'n), lettuce, a dab of ranch dressing and a sprinkle of cheese all wrapped up in a tortilla. You could go healthier and use a whole wheat wrap instead of a tortilla as well. Yum! In order to make these, you'll need: 1 Tortilla (I used a small soft taco sized one, but a bigger one will work) 1 MorningStar Farms Chik Patty Handful of lettuce Handful of shredded cheese (I prefer sharp cheddar, or a Mexican blend) 1 plop of ranch dressing (I only like a little bit, use more if you want) I know these are pretty lame ways to measure, but it's really up to your preferences how much you use. Step 1: How to Make It. First, you need to heat up one of Morning Star Farms chik'n patties. Throw it in the microwave and slap some numbers until it's heated. I heat mine for one minute and fifteen seconds. While that's heating, you can grab a tortilla or a wrap and put the rest of the ingredients inside. After your chik'n patty is done heating, go ahead and slice it into four pieces and place them in your tortilla. Now you're all done! Pretty easy, right? Serve it with some kind of side and you have yourself a meal! Oh gosh, they are so good. Hope you try them!", ["mcdonalds-snack-wrap-vegetarian_0", "mcdonalds-snack-wrap-vegetarian_1"]] [40716, "Introduction: Ginger Beer Home Brew \"live Blog\". And now for my next trick I will attempt to home brew sparkling pink Ginger Beer \"live\" on the internet...over the course of four weeks...(The bottle pictured above is one I made about a year ago.)The three basic steps to making ginger beer at home are;Step 1. Making the ginger bug (Bug- 1 week). Step 2. Mixing the ginger bug with sugar water (Brew- 1 day),Step 3. Fermenting the mix (Bottle-2-3 weeks).It takes about three to four weeks to make a batch of ginger beer from scratch and there are about 50 days left in the Homebrew contest so that should be just enough time to achieve fermentation, updating this instructable as I complete each step. Complicating this challenge will be the fact that I recently moved and I don't have access to all the supplies/ utensils I would normally have. I'll be making it up as I go along, should be interesting :DEDIT: I have exams next week so I may run a bit behind but for now, this is the tentative ginger beer scheduleBug- June 9-17Brew- June 18Bottle- two weeks from June 18 to the first week of JulySo, here we go... Step 1: Make the Ginger Bug. 09/06/2016Ginger bug is a culture made from fresh, grated ginger root and sugar. You will need three ingredients to make the ginger bug;-one large ginger root-approximately 1 cup of sugar-one bottle (500mL) of bottled water. (Don't use tap water as it has been treated and may kill the bacteria we are trying to cultivate in the ginger bug.)You will also need the following utensils/ tools;- grater-wide neck glass jar-a piece of fabric to cover the jar- elastic band or piece of string to secure the fabric around the jar-plastic or wooden spoonTo begin, grate about 2 tablespoons of ginger into the jar, add two tablespoons of sugar and two table spoons of water. Mix well, cover with the fabric and secure with an elastic band. Leave the jar on your kitchen bench or some other out of the way place where it wont be disturbed.Every day for seven days you will need to add 2 more tablespoons each of grated ginger, sugar and water, stirring the mixture well with every addition.By the third of fourth day you should start to notice bubbles forming in your bug. This is good :D- - - - - - - - - - - - - - - -- - - - - - - -- - - - - - - -- - - - - - - -- - - - - - - -- - - - - - - -- - - - - - - -- - - - - - - -- - - - - - - -PS. I have bought the ingredients and will start my bug tomorrow. Pictures to follow. Stay tuned. Step 2: Ginger Bug- Day Zero. 10/06/2016Get your ginger, peel it if you want to, I just washed mine. Grate enough to make two tablespoons. I didn't have a grater so I used a knife.This amount of ginger made about one and a half tablespoons which is fine. Measurements don't have to be exact and I can make it up by adding more ginger tomorrow.Add the grated (or chopped ginger) to the glass jar. Add two tablespoons of sugar and two tablespoons of water.Mix well and cover with a cloth, secured with an elastic band.Leave it in a corner somewhere and go about your day.--------------------------------------------------------------------------------------------------------------------------------------------Days 1 to 7 will follow the exact same steps- add ginger, sugar, water. Mix. Cover and set aside. Step 3: Ginger Bug- Day 1. 11/ 6/ 2016Added more grated ginger to the bug today, about 3 tablespoons.Added two tablespoons each of sugar and water but the water barely covered the ginger pieces so I added a little more, just enough to completely cover the ginger.Mix everything up, cover and set aside.See you tomorrow :)---------------------------------------------------------------------------------------------------------------------------------------------- Step 4: Ginger Bug....Bubbles!!. So a few days have passed since my last update. I've added several lots of sugar/water/ginger to the bug but may have missed a day or two (due to having exams and stuff).When I've made this previously I started seeing bubbles after three or four days but this time around I didn't see anything after four days and I was starting to worry that I would have dump this and start again but this morning I woke up to find bubbles! Yay!!Now I need to buy some lemons for the next step (this weekend). Step 5: Something Is Wrong With My Ginger Bug.... I was supposed to brew and bottle the ginger beer today but it looks like the ginger bug is not ready. I haven't seen an increase in the amount and size of bubbles (which I was expecting) so I think it needs a few more days, maybe another week :(I have split the bug into two jars and will continue adding the ginger/water/sugar each day. Hopefully in a few more days more bubbles will start to form and I can begin the brewing.18/06/2016 Step 6: Disaster!. I woke up this morning and checked the ginger bug only to find this alien spawn had taken over... goodbye internet glory :(This is the first time I've had a batch fail. I've only made 4 or 5 batches over the past few years but I've always tended to have beginners luck with anything I try- the first few times it is perfect and then disaster creeps in.In this case I followed all the same steps so I have to guess that it has something to so with the ingredients I used, most probably the ginger...maybe it wasn't organic? I'm really not sure.Unfortunately, if I have to restart the bug that messes up my schedule and I dont think I'll complete my ginger bug in time for the end of the Homebrew contest. I may start a new batch this weekend (after my last exam).Thanks for reading this far. I'll add a link to a ginger beer instructable if/ when I start a new one.20/06/2016", ["ginger-beer-home-brew-live-blog_0", "ginger-beer-home-brew-live-blog_1", "ginger-beer-home-brew-live-blog_2", "ginger-beer-home-brew-live-blog_3", "ginger-beer-home-brew-live-blog_4", "ginger-beer-home-brew-live-blog_6"]] [40717, "Introduction: Slow Cooker Spaghetti and Meatballs. This is one of my favored and easiest slow cooker recipes. Step 1: . ingredients1 1/2 table spoons of Tuscan or Italian seasoning.1 cup of Italian bred crumbs1 cup of shredded mozzarella1 egg1 1/2 24oz. bottles of pasta sauce1lb of sweet Italian sausage Step 2: . Combine all ingredients in a large bowl and mix thoroughly. Pour enough sauce in the slow cooker to just cover the bottom. After all the ingredients have been mixed start to pinch off enough meat to form 2-3 inch round balls. As you make each ball put it in the slow cooker you should be able to put 5-7 on each layer now cover that with some sauce and repeat until you run out of your mixture. Cover the last layer of meat balls with what is left of your sauce put the cover on the slow cooker and cook on low for 8 hours or high for 6. After the meat balls have cooked cook 1lb of your favorite pasta just follow the instructions on the book and enjoy.", ["slow-cooker-spaghetti-and-meatballs_0", "slow-cooker-spaghetti-and-meatballs_1", "slow-cooker-spaghetti-and-meatballs_2"]] [40718, "Introduction: Friday Night Negroni. Negroni is an old Italian cocktail for adult taste.The legend claims that the drink was invented in Italy in the year 1919. This cocktail has the sweetness of Martini Rosso and bitterness of Campari with a wonderful flavour of Gin.The drink goes nicely at classy evenings and fancier parties. Traditionally Negroni is done in Old Fashioned glass, but in this instructable we use Cocktail glass.This is a strong alcoholic drink, so remember to drink responsibly! Step 1: Ingredients. You need only 4 ingredients (or five) for this magic potion:2cl Gin2cl Campari2cl sweet red VermouthIce (skull shaped)Optional: Orange peelAnd of course glasses and something to measure the alcohols. Step 2: Ice and Gin. Add ice to your glass and pour 2 cl of GinFor the Halloween or horror theme, use skull shaped ice. It just looks better. Step 3: Campari. Pour 2cl of Campari to the glass. Step 4: Sweet Red Vermouth. Pour 2cl of sweet red Vermouth to the glass.There are many brands available, but Italian ones are the best. Step 5: Enjoy. The drink is ready for consumption.You can also garnish your drink with orange peel. Adding orange peel might also add bit more bitterness.You can stir your drink if you think the alcohols are not mixed well, but don't go to James Bond route and shake them. Shaking will make your drink foggy and too cold.Enjoy with good company and classy music!Generic receipt:Stir into glass with ice1 part of gin1 part of Campari1 part of sweet red Vermouth", ["friday-night-negroni_0", "friday-night-negroni_1", "friday-night-negroni_2", "friday-night-negroni_3", "friday-night-negroni_4", "friday-night-negroni_5"]] [40719, "Introduction: Optimize Your Turkey: Perfect White Meat and Succulent Dark Meat. Thanksgiving has got to be the best holiday of all: not only is it focused on gratitude, family, and a big meal - but also the foods of Thanksgiving are my personal favorites - especially turkey.\nNow, turkey and I have not always been on speaking terms. My mother, who could turn a chuck steak into something approaching filet mignon, was hopeless with the big bird. Not surprising, since she came from a culture that once used fowl in its spectator sports - our Thanksgiving turkeys invariably had the interior texture of a soccer ball. At the time, I thought I just didn't like turkey, and choked it down smothered in gravy.\nOne day I had a\u00a0revelation when a friend cooked up turkey perfection: \u00a0juicy white meat, dark meat sliding off the bones...I resolved that henceforth, all turkeys would be like this one!\u00a0\nI learned that the challenge of perfect turkey is that it needs a different final temperature for the white meat (145) and dark meat (165) \u00a0To make sure my turkeys are perfect every time, but still give you that Normal Rockwell moment at the table that we all crave, I came up with the following solution: Step 1: Snip the Skin on the Drumstick. Using a good pair of kitchen shears, cut through the skin between the breast and the drumstick until you release the thigh. \u00a0You will need to stretch the skin over the meat on both sides and skewer it, so make sure you have slack on both sides. Repeat for the second drumstick. Step 2: Cut Between the Thigh and the Breast. There is a small strip of meat that connects the ribcage to the thighs. \u00a0Again, using your kitchen shears, cut all the way through to the backbone on each side of the turkey. Step 3: Snap the Backbone. Bend your turkey in half to snap the backbone by pulling pull the top and bottom of the backbone towards each other until the part between the breast and the thighs snaps. \u00a0If there is any remaining tissue connecting the two halves of your turkey, cut it with kitchen scissors. Step 4: You Now Have a Two-part Turkey!. At this point, pre-heat your oven to 350 degrees, and prep your turkey (salting, seasoning) the way you would normally. \u00a0 Step 5: Stretch the Remaining Skin to Cover the Breast and Drumstick. If you like to stuff herb butter under the skin, do that first. \u00a0Using skewers or toothpicks, secure the skin around your breast meat and on the tops of the turkey thighs. \u00a0 Step 6: Prepare Your Roasting Pan and Roast the Dark Meat. I usually set my turkey on a bed of aromatic vegetables, so they flavor the drippings. \u00a0Keep in mind that you will need something to prop up the back of the turkey (like a big leek or carrot,) so assemble the entire turkey on your roasting pan, and then remove the turkey breast and put it back in the refrigerator. \u00a0Put a roasting thermometer in the meatiest part of the thigh, and another in the meatiest part of the breast.\nRoast the dark meat\u00a0(You can even stuff the turkey - and the stuffing will cook properly!\u00a0 Just mound it in place before you remove the white meat and roast it with the dark meat) at 350 degrees for 30 minutes. Step 7: Reassemble Your Turkey, Finish Roasting, Rest, and Serve!. Set the breast back on the spot you prepared for it, and continue roasting until the thermometer reads 165 in the dark meat, and 145 in the breast. \u00a0Turn up the heat to 450 degrees for a few minutes to crisp up the skin, and once it is golden brown, remove your perfect turkey!\nYour turkey should rest for 20 minutes, tented with foil. \u00a0At this point, you can move it carefully to a serving platter (if you've stuffed it, scoop the stuffing into a serving dish) and take off the skewers; the skin will stay put of its own accord after cooking. \u00a0You will still need a small prop behind the turkey to rest the back of the breast, so keep a carrot or leek handy for this purpose.\nCarving this beast is significantly easier since the work of separating white from dark is already done for you! \u00a0Enjoy your perfectly-cooked turkey!\nLooking for more recipes, tricks and tips? \u00a0Come visit us at Quips, Travails and Braised Oxtails!", ["optimize-your-turkey-perfect-white-meat-and-succu_0", "optimize-your-turkey-perfect-white-meat-and-succu_1", "optimize-your-turkey-perfect-white-meat-and-succu_2", "optimize-your-turkey-perfect-white-meat-and-succu_3", "optimize-your-turkey-perfect-white-meat-and-succu_4", "optimize-your-turkey-perfect-white-meat-and-succu_5", "optimize-your-turkey-perfect-white-meat-and-succu_6", "optimize-your-turkey-perfect-white-meat-and-succu_7"]] [40720, "Introduction: Hot & Spicy Noodle Omelette. Do you like instant noodle? and do you like egg?let's combine it!Its easy to make and take \u00b1 10 minutes to make it?Lets make it!The name is Midog. What!! My dog!!. not, is not a dog, hahaMidog means mie+endog (noodle+egg in Sundanese)Besides tasty, Midog also easy to make, affordable, with simple ingredients that can be cooked in your homes!! Step 1: The Ingredients!. An instant noodle and the seasoningAn eggChili powder Step 2: Boil the Noodle!. Boil the water and then put the noodle into the boiling waterwhile waiting for the noodles cooked. Pour the seasoning, vegetable oil, and chili powder into the bowl Step 3: Make the Omelette. After the noodles cooked, drain it well.Put the noodle into the bowl. Crack the egg and put it into the bowl.. Mix it well. Step 4: Fry the Omelette. Turn on the stove. Heat the vegetable oil.Fry the noodle well.If the color is golden-yellow remove it from the pan. Don't forget to turn off the stoveServe it well. Step 5: Ready to Eat!!!!!!!. Sprinkle a little chili powder on top of omelette and at the plate!And finish!! Step 6: Another Food & Drink Project. Lovely White-Purple CakeNasi Kuning (Yellow Rice): a Traditional Food of IndonesiaPisang Goreng (Fried Banana) : Traditional Food of IndonesiaBalado Eggs Special From INDONESIATraditional Cough medicine. Easy and effectiveWheatgrass Juice + Alove VeraThe Sweet Aloe Vera", ["hot-spicy-noodle-omelette_0", "hot-spicy-noodle-omelette_1", "hot-spicy-noodle-omelette_2", "hot-spicy-noodle-omelette_3", "hot-spicy-noodle-omelette_4", "hot-spicy-noodle-omelette_5"]] [40721, "Introduction: Bacon Egg Burger. got an idee to make a burger-egg-bacon style... Step 1: Prepare . do your burger as usally. make a hole in the centerg ex. with a small glass Step 2: Roast. when your begin to roast the burger put an egg in the hole. turn it around as usally. Step 3: Make Burger . fill in your favorite toppings of course bacon the green salad is only for the color design ? Step 4: And Eat. sorry my egg had to much time roasting. Hope to give it enough to See the yellow egg yolks flow out of the burger Step 5: . ", ["bacon-egg-burger_0", "bacon-egg-burger_1", "bacon-egg-burger_2", "bacon-egg-burger_3", "bacon-egg-burger_4"]] [40722, "Introduction: Keep It Simple - How to Cut the Top Off a Keg to Make a Keggle. The hardest part of turning a Keg into a Keggle is cutting the top off.I found a really easy and simple method that will take about 5 - 10 minutes to make and 5 - 10 minutes to execute.Tools you'll need:Angle grinder with handle that attaches to the top of the head. (I bought a Porter Cable pc750ag from Lowes for $39) Flapper disk for angle grinder ($5 at Lowes or Home Depot)Stainless Steel cutting disk for angle grinder. ($5 at Lowes or Home Depot)Flat head screw driverHack sawDrill and drill bitPliersParts you'll need:6 inch stainless steel hose clamp2 inch outside diameter by 2 1/2 inch long slip coupling. Step 1: Step 1: Mark and Cut Channels for the Angle Grinder's Handle. Big picture for this step: You are trying to cut openings or channels on either side of one end of the pipe to hold the handle of the angle grinder.Use a measuring tape to measure a half inch from one end of the pipe coupling.Mark with a sharpie all the way around the pipe at 1/2 inch.Measure the width of your angle grinder's handle. Mine was just about 1.18\" or 3cm.Now look straight down at the coupling and hold the angle grinder handle across the end of the coupling. Use your sharpie to make cutting reference marks on the end of the coupling.Remember we are trying to cut channels or openings for the angle grinder handle.Use your hacksaw to cut into the coupling about half inch at each of those reference marks.Use a pliers or dremel to finish opening the channels. Take your time!Fit the angle grinder handle in the channel and test for fit. Step 2: Step 2 - Cut the Two Holes for the Hose Clamp. Big picture for this step: The handle will need to be secured to the coupling with a hose clamp. Clamp the coupling down so you can drill through it.Find a drill bit that is about the width of your hose clamps.Use your sharpie to mark a spot on the coupling that is perpendicular to the channel and about 1inch from the end of the coupling.Drill through both sides of the coupling. Take your time!Test the hose clamp for fit. Step 3: Step 3 - Prep the Keg. Big Picture for this step: Prepping the keg If your Keg still has a valve in it, then you need to make sure it is NOT under pressure. Don't proceed unless you are sure that the keg is depressurized and the valve is out.Search Google to find out how to depressurize a keg and take the valve out. There are plenty of videos on Youtube that show you this step.Assuming that your keg is prepped. Move the keg to the garage or outside.Attach the stainless steel metal cutting disk.Hook up the angle grinder to the Keg jig (the coupler). Slide the Keg jig all the way to the base of the handle and tighten with a screwdriver.Get Eye and Ear protection. Wear gloves, long pants and shirts. Cutting steel is very loud and there will be sparks. Step 4: Step 4 - Cutting the Keg Top. Big picture for this step: The keg jig will allow the angle grinder to scribe or cut a circle in the top of the keg. Make sure you have 360 degree movement around the keg.Make sure your angle grinder has a long enough cord. Make sure you have several feet of room around the keg.Without turning the Angle Grinder on move the grinder around in a circle. See if it moves freely. Sometime Keg handles are bent.Ok, start up the angle grinder.Use some pressure to scribe a circle around the top of the keg. Instead of trying to cut through the steel in one pass, try multiple passes.It takes about 5-10 minutes and the keg top will drop. Step 5: Step 5 - Sand the Edges. Big Picture for this step: You've cut the top, now sand off the lip of the new hole.BE CAREFUL! The lip on the new hole will be very very sharp with strands of sharp metal.Change your cutting disc to the flapper disc.Simply sand the edges of the new hole till they are smooth to the touch.Take your time on this step because no one likes blood in their homebrew.I found that a pot lid for 11.25\" should work.", ["keep-it-simple-how-to-cut-the-top-off-a-keg-to-mak_0", "keep-it-simple-how-to-cut-the-top-off-a-keg-to-mak_1", "keep-it-simple-how-to-cut-the-top-off-a-keg-to-mak_2", "keep-it-simple-how-to-cut-the-top-off-a-keg-to-mak_3", "keep-it-simple-how-to-cut-the-top-off-a-keg-to-mak_4", "keep-it-simple-how-to-cut-the-top-off-a-keg-to-mak_5"]] [40723, "Introduction: Quick and Easy Couscous Recipes. I love couscous, and i have learned how to cook it quickly and easily. this instructable will hpefully allow novices to learn about this wonderful ingredient. Step 1: Basic Principles. Cous Cous can be cooked many ways, and a search for recipes will turn up many ideas. For me, however, the simplist way to cook it as a side dish is to cover it in boiling water, leave it to stand and season to taste.\nmy other favourite method is 'cous cous in-a-mug' where you follow the same principle in a mug, but add other things to it to make in a main. Step 2: What to Add.... To make cous cous into a main dish or mug snack, you can add almost any ingredient you want:\n-adding a cup-a-soup, or stock cube can make for a more interesting side\n-adding tinned tuna, cooked meats (eg. chicken chunks), bacon bits or mushrooms adds protein, and makes it more filling\n-adding your favourite cooked veggies (eg. tinned sweetcorn or peppers)\n-and everything is better with cheese (an especially good binder for cous cous stuffed peppers.\n-or adding chorizo, cooked prawns, cooked chicken and veggies (and seasoning, of course) allows you to cook a paella (type) dish in well under 30 mins.\nany combination of these allows you to make fast, cheap and filling meals easily Step 3: Thanks for Reading.. this is my first cooking instructable, and i hope you enjoyed it.\nI improvise a lot an seldom use recipes, so sorry for thwe lack of exact quantities.This is a common building block for many meals that i cook as it is so quick and simple that i still have time for homework in the evenings. I started cooking aged 12 when my Mum died and have made a hot meal for me and my Dad most nights since. ", ["quick-and-easy-couscous-recipes_0", "quick-and-easy-couscous-recipes_1", "quick-and-easy-couscous-recipes_2"]] [40724, "Introduction: Pectin From Scratch. Pectin causes jams and jellies to gel. When using a pectin poor fruit, pectin must be added or the result will be nothing more than a fruit syrup. I refuse to use store bought pectin because I think it takes the craft out of jam and jelly making. Usually I just add apple skins and cores to whatever I'm making, but I thought I'd give making my own pectin a try.\nThe basic method is to take a pectin rich fruit and extract the water soluble pectin by boiling it, then concentrating the liquid. Apples are a good source of pectin because they both contain a lot of pectin and have a relatively neutral flavour (as opposed to orange peels for instance). Step 1: Ingredients and Tools. Pectin is concentrated in the cores and skins of all apples, and is especially strong in tart green apples. Using the cores and skins left over from making a pie is a great way to upcycle your scraps. For this instructable I used crabapples that didn't have enough flavour to bother with crabapple jelly.Ingredients:\n3 lb Apples\n4 cups Water\n2 Tbsp Lemon JuiceUnusual Tools:\nJelly bag/cheese cloth and strainer\nI am using the basic method from www.pickyourown.org, a website with a lot of very helpful information. Step 2: Cook Apples. If using whole apples remove any imperfections that may impart an off flavour, and cut the apples into quarters or so. Place into a large pot with the water and lemon juice and simmer until the apples are completely tender, but not disintegrated. This could take between 20 and 40 minutes, depending on your apples and how large the pieces are.\nStrain the results through a jelly bag to extract only the liquid. If you are concerned about cloudiness don't squeeze the bag. If you don't have a jelly bag (though I highly recommend getting one if you plan on making jelly) you can line a strainer with a few layers of cheese cloth. Step 3: Reduce Liquid. To concentrate the pectiny goodness, boil the strained liquid until reduced by half. Stir occasionally to avoid getting a film.\nIf you want to test the level of pectin in your reduction, put a few drops into rubbing alcohol and the pectin will gel almost instantly. Obviously this should not be eaten. Step 4: Store and Use. To store the pectin you can can it as you would any other preserve, but I think it is more convenient to freeze it. I froze mine in an ice cube tray and transfered the cubes into a ziplock bag. You can now use the frozen pectin cubes in jams and jellies made from low pectin fruits. Step 5: Example of Use. This spring (2 years later) I used some of my frozen pectin cubes to make rhubarb jelly. Because your pectin concentrate and project will be unique this is just an example to get you started.\nFirst I extracted the juice from the rhubarb by boiling and straining it.\nI added a few cubes of pectin and tested the pectin level using a method that I found in Joy of Cooking: All About Canning. To test the amount of pectin I placed 1 teaspoon of juice in 1 tablespoon of rubbing alcohol then fished out the congealed pectin with a fork. A low pectin mixture forms loose strands of pectin while a high pectin mixture will form a single gooey ball.\nOnce the pectin level was looking good I carried on as usual, adding sugar and cooking the mixture until it passed the jelling test.\nRemember that it can take 1 to 3 weeks for jams and jellies to set.", ["pectin-from-scratch_0", "pectin-from-scratch_1", "pectin-from-scratch_2", "pectin-from-scratch_3", "pectin-from-scratch_4", "pectin-from-scratch_5"]] [40725, "Introduction: Vegan Sauce . You are going to love this sauce! :D It's delicious, tasty and healthy! It can be used in so many ways: as a dip, spread, pasta sauce, salad dressing... If you like this insrtuctable, please vote at \"Vegan Food Challenge\" :)https://www.instructables.com/contest/vegan2016/If you are interest to see how to make it, keep reading! <3 Step 1: Ingredients. For this recipe you will need:- 1 cup cashews- 1 cup pistachios- 1cup or more water- 1 tbs vinegar- garlic- himalayan saltYou can customize your sauce by adding some other nuts, such as brazil nuts or peanuts :) Step 2: Blending All Together. Put all ingredients in a high speed blender (I am using small one for smoothies), and blend it until it's all creamy. Step 3: Enjoy!. Pour into a bowl and eat as a dip for onion bread* or veggies, or mix in your favorite pasta!*If you want to know how to make gluten free onion bread, check this instructable ;)https://www.instructables.com/id/Sweet-Onion-Bread/Thank you for reading! <3", ["dairy-freevegan-sauce_0", "dairy-freevegan-sauce_1", "dairy-freevegan-sauce_2", "dairy-freevegan-sauce_3"]] [40726, "Introduction: Vegan Scones With Whipped Coconut Cream. Super easy Vegan scones using coconut three waysFor this recipe you will need:250g Flour1 Tbsp baking powder\u00bc Tsp baking soda1 Tbsp Sugar100g Chilled Coconut Oil (or other dairy-free fat)75g Coconut Yoghurt100g curdled soy milk (see notes) Step 1: . Preheat oven to 200C on bake.Combine dry ingredients and chilled coconut oil in food processor until it is a sandy texture. Don't overdo it though - the longer you mix the warmer the coconut oil gets, thus the wetter the flour will get. Step 2: . Mix Yoghurt and curdled soy together, then fold into sandy mixture until just combined. Cutting the wet with the dry with a knife works here too.When the dough is starting to form a semi cohesive ball, move to your tray and shape into a relatively flat circle. Don't knead it - just shape it. Step 3: . Cut into 6 equal triangles - then separate the pieces so each scone will cook evenly.Bake for 20 mins until golden brown. Step 4: . Serve warm with Jam and whipped coconut cream", ["vegan-scones-with-whipped-coconut-cream_0", "vegan-scones-with-whipped-coconut-cream_1", "vegan-scones-with-whipped-coconut-cream_2", "vegan-scones-with-whipped-coconut-cream_3", "vegan-scones-with-whipped-coconut-cream_4"]] [40727, "Introduction: KINDER BUENO MUG CAKE WITH NUTELLA. KINDER BUENO MUG CAKE WITH NUTELLAPlease Support Me On Patreon! https://www.patreon.com/TreatFactory Youtube: https://www.youtube.com/channel/UC6-aoDG0ePzoI_8M...Instagram: https://instagram.com/treat.factory/Tumblr: http://treatfactory.tumblr.com/ Facebook: https://www.facebook.com/TreatFactory/ Step 1: MIX & MICROWAVE . 5tbsp Self Raising Flour 1tbsp Cocoa Powder 2tbsp Light Brown Sugar1tbsp Caster Sugar1 Large Egg3tbsp Butter (Melted)1tbsp Vegetable Oil3tbsp Hazelnut Milk1/4tsp Vanilla Extract 3tbsp Nutella Kinder Bueno (1 Bar)Begin by whisking the flour, cocoa powder and sugars together. Next, add the egg, butter, oil, milk, vanilla and Nutella. Break the Kinder Bueno bar into 4 pieces and mix into the batter. Place the batter in a large mug and microwave for 1 minutes & 20 seconds. While the mug cake is still warm, add 2tsp of Nutella and leave to cool. Step 2: TOPPINGS . Once cooled, top the mug cake with whipped cream and copped pieces of Kinder Bueno. Step 3: ENJOY . ", ["kinder-bueno-mug-cake-with-nutella_0", "kinder-bueno-mug-cake-with-nutella_1", "kinder-bueno-mug-cake-with-nutella_2", "kinder-bueno-mug-cake-with-nutella_3"]] [40728, "Introduction: Polish Apple Pie (Szarlotka) With Honey, Nuts, and Raisins. \n After we made Traditional Szarlotka two weeks ago, my mom got in a real mood for more apple-based desserts and she wanted to make another apple pie. Thankfully she was down with making a different type of a szarlotka rather than the same one we did two weeks ago. Clearly, the Traditional Szarlotka was a huge success and my parents loved it. That\u2019s exactly the reason why my mom wanted to come up with a Szarlotka recipe of her own.\nPersonally, I like the Traditional recipe better. It\u2019s sweeter. I think it\u2019s because in the other recipe, we cooked the apples before putting them in the filling, and that helped the apples let its juices out \u2013 therefore making the filling sweeter. In this recipe, we don\u2019t cook the apples. We simply grate them and use them fresh in the recipe which makes for a totally different experience.\nAlso, we didn\u2019t use any regular sugar in this recipe, the only sugar is from pure honey. My mom has a love affair with honey and she loves using it in recipes. But the amount we used in this Szarlotka recipe is very minimal, making this apple pie much less sweet than the traditional (still reduced sugar) one.Ingredients (8 servings)\nFor Crust\n2 cups flour (we used Ultragrain AP)\n1 stick unsalted butter\n1 egg, reserve about 1 tbsp of egg white\n2 tbsp honey\n1 tsp baking powder\nPinch of salt\nFor Filling\n5 apples, we used Granny Smith\n3 tbsp honey\n2 eggs, separate egg whites from yolks\n1 tbsp flour, heaping\n1 tbsp potato flour, heaping\nAdd-ins: pecans or walnuts, raisinsInstructions\nFor Crust\n\t\tChop cold butter with flour with a knife to combine (like we did in our traditional Szarlotka recipe)\n\t\tAdd remaining crust ingredients and combine using your hands, quickly, so it doesn\u2019t get warm \u2013 The same technique as with our traditional Szarlotka\n\t\tWrap in plastic foil and put in the fridge for 2 hours\n\t\tAfter the two hours, roll out the dough for the crust, try not to use your hands too much, the crust dough should remain as cold as possible\n\t\tput the crust on the bottom and sides of the round pan (22 cm)\n\t\tMake pin holes along the bottom of the crust with a fork\n\t\tBrush the crust with the reserved egg white\nFor filling\n\t\tPeel the apples and grate them on the large grater side.\n\t\tAdd egg yolks, honey, flours, nuts and raisins.\n\t\tBeat egg whites until stiff peaks form and add this to the apple mixture.\n\t\tCombine everything very gently and carefully.\n\t\tPut the apple mixture into the crust form.\n\t\tBake for 60 min at 355 F.\n\t\tLet cool before slicing and eating.", ["polish-apple-pie-szarlotka-with-honey-nuts-and_0"]] [40729, "Introduction: How to Make ZOPF. this in an instructable how to make a zopf. zopf is a kind of white bread that is braided and it is usually eaten for breakfast. Step 1: Step 1. read the recipe Step 2: Step 2. go to the grocery store to buy the ingredients Step 3: Step 3. take a bowl and prepare what you need Step 4: Step 4. put flour, milk, salt, egg, butter and yeast in the bowl Step 5: Step 5. mix it Step 6: Step 6. knead it very well until there are air bubbles in the dough Step 7: Step 7. when the surface is nice and smooth put it back into the bowl Step 8: Step 8. cover the bowl with a wet towel and let it relax for about an hour. Step 9: Step 9. braid it to a zopf. Step 10: Step 10. if you don't know how to braid it, read instructions online Step 11: Step 11. put it onto a baking sheet and coat it with egg yolk Step 12: Step 12. bake it until it's golden brown ( about 200\u00b0C) Step 13: Step 13. let it cool off and enjoy it!!", ["how-to-make-zopf_0", "how-to-make-zopf_1", "how-to-make-zopf_2", "how-to-make-zopf_3", "how-to-make-zopf_4", "how-to-make-zopf_5", "how-to-make-zopf_6", "how-to-make-zopf_7", "how-to-make-zopf_8", "how-to-make-zopf_9", "how-to-make-zopf_10", "how-to-make-zopf_11", "how-to-make-zopf_12", "how-to-make-zopf_13"]] [40730, "Introduction: Anytime Cookies. \n There are few things in the world more delicious (and that make your whole house smell amazing) than fresh baked cookies. Certain times of the year (like around the winter holidays) it can be a little bit hard to find time to bake. With a few simple steps and a little preparation though, you can make cookies for your friends, family, office, or classmates with limited stress and in hardly any time. As an added bonus, having cookie dough on hand means you can have a cookie or two (or 12 if you're like me and can't resist fresh cookies) at a moment's notice.Note: Sorry about the quality of some of these photos - my camera was acting up so I had to use my phoneYou'll Need. . .\n\t\tCookie dough (I used the following recipes: Scoochmaroo's Best Ever Chocolate Chip Cookies, the Chocolate Chocolate Chip Cookie portion of these awesome German Chocolate Cookies, Peanut Butter Chocolate Chip Cookies (sans chips), these amazing Oatmeal Raisin Cookies)Either:\n\t\tCookie scoop (this is the one I have - I think it's pretty great)\n\t\tSheet pan lined with foil\n\t\tPlastic bags\n\t\tPen or markerOr:\n\t\tPlastic wrap\n\t\tFoil (optional but suggested)\n\t\tPen or markerHow To\n\tFirst, you'll need to make your cookie dough according to the recipe directions whenever you have time to do so. You can make the dough several days or even weeks in advance (or even YEARS in advance if you're brave). I tend to make a batch of dough or two when I have a half hour or so free after work or during the weekend.Note: if your dough is stored in the freezer for an extended period and you notice freezer burn or anything out of the ordinary on its surface, it may be better to pitch it and start again with new dough just to be safe.If you want to go with scoop cookies:\n\t\tUse a cookie scoop to portion out small balls of the dough and place them on a foil-lined cookie sheet\n\t\tPlace the pan into the freezer and chill overnight\n\t\tLabel your bags with the dough type and date and place the frozen balls of cookie dough inside\n\t\tSeal and store in freezer until ready to bakeIf you want to go with sliced cookies:\n\t\tDepending on the size of your batch of dough, divide the dough into 1 - 4 portions so that it's easier to work with\n\t\tPlace each portion on a sheet of plastic wrap and form into a log shape approximately 10 inches long\n\t\tCarefully wrap the dough in plastic and then in foil (if using - if not using foil, a second layer of plastic is a good idea)\n\t\tMark the type of dough and date on the outside of the dough log and store in the freezer until ready to bakeTo Bake!\n\t\tWhether you've opted for scooped or sliced, preheat your oven to 350 degrees Fahrenheit (all of the recipes I used call for 350 which makes things way way easier. If your recipes call for different temperatures, make sure to mark that on your dough when freezing)\n\t\tPlace scoops of dough on parchment- or silicone-lined cookie sheets OR carefully unwrap your logs of dough and cut 1/2 to 3/4 inch slices and place on lined cookie sheets\n\t\tBake for 8-11 minutes or until lightly browned (tip: for scooped peanut butter cookies, after about 3 minutes, remove the pan from the oven and use a fork to smoosh the cookies down and make the traditional cross-hatch pattern on top, then return to the oven to finish baking)\n\t\tAllow to cool slightly on the pans, then transfer to a rack to cool fully\n\t\tPack up in a pretty tin or other container to bring to friends (or to store until you gobble them up with a glass of milk)", ["anytime-cookies_0"]] [40731, "Introduction: Easy Healthy Fried Egg/eggs No Grease,no Flipping.. The easy and healthy way to fried eggs. Step 1: Prep. The first step is set up,pan,egg cooking spray ,table spoon of water and a lid Step 2: Adding Egg. After heating and spraying pan add your egg/eggs and let cook until the bottom turns white Step 3: Adding Water and Lid. When the bottom turns white add tablespoon of water and place lid on top,let cook until you get the yellow as hard or soft as you like. Step 4: Season and Serve . Add season to taste and enjoy.", ["easy-healthy-fried-eggeggs-no-greaseno-flipping_0", "easy-healthy-fried-eggeggs-no-greaseno-flipping_1", "easy-healthy-fried-eggeggs-no-greaseno-flipping_2", "easy-healthy-fried-eggeggs-no-greaseno-flipping_3", "easy-healthy-fried-eggeggs-no-greaseno-flipping_4"]] [40732, "Introduction: Bright Swirls!. 1. Bake Cupcakes\n2. Make vanilla frosting\n3. Swirl vanilla frosting on cupcakes with a star tip\n4. Add colored sugar sprinkles\n5. Serve and Enjoy", ["bright-swirls_0"]] [40733, "Introduction: 5 Minute Coconut Mochi!!!! . No bake! No cooking! Mochi in 5 minutes!!! This Japanese dessert is perfect for all occasions! You can also experiment with different flavors. Step 1: Ingredients. -1/2 cup sweet rice flour\n-1 tablespoon (about 1/8 cup) sugar\n-1/2 cup water\n-1/4 cup unsweetened dessicated coconut\n-Some more unsweetened dessicated coconut for rolling Step 2: Mixing. Combine the sweet rice flour and sugar. After evenly mixed, add water. It should be a little watery. Add the dessicated coconut. Mix thoroughly. Step 3: Microwave. Cover the bowl with plastic wrap and microwave on high for 1 minute. Take it out of the microwave and flip mochi over (careful! It's hot!) Put it back in the microwave for 30 seconds. (Resulting mochi should be very sticky)\n Step 4: Cooling (optional). Mochi will be pretty hot. Let it cool. To speed up process, put it in the refrigerator. Step 5: Roll in Coconut. Cut the mochi into bite-size little pieces (or however big you want them) Roll them around in the unsweetened dessicated coconut Step 6: EATT!!! YUMMMM. EAT YOUR MOCHI!! It is super delicious and easy to make! Perfect for snacks, dessert, parties, or anything!!!!", ["5-minute-coconut-mochi_0", "5-minute-coconut-mochi_2", "5-minute-coconut-mochi_3", "5-minute-coconut-mochi_6"]] [40734, "Introduction: Laser Engraved Coconut Cups & Pina Colada. Here we're going to show you how we laser engraved coconuts for a modified Pi\u00f1a colada called the \"Osuna Colada\". We named this after one of our favourite Toronto Blue Jays pitchers Roberto Osuna! Go Bue Jays!Not only are we going to show you how to create a delicious drink, but how to customize its vessel - the coconut! Step 1: Customizing the Coconuts. Using the Speedy 300 laser with 100 power and 75 speed, we engraved Osuna's face, number and the Blue Jays Logo onto several coconuts! Talk about patriotic. Step 2: Opening the Coconut. Next we opened the coconut using a very easy technique. Start by finding the pointy side of the coconut which is naturally divided into 3 sections. Now focus like a laser (how punny) and gave all 3 sections a wack with a hammer.Keep doing this until the top pops off and you can drain the milk for either disposal, a refreshing drink or in your colada! Step 3: Crushing the Ice. To get perfectly crushed ice, wrap a towel around ice cubes and crush them with a mallet, or better yet a customized mallet (just search \"Bar Tools Engraving\" on our YouTube channel!).Pour enough to fill the coconut. Step 4: Making the Colada. To make this delicious colada we mixed equal parts (2 ounces) of alcohol, coconut milk, tropical medley and agave nectar. After giving it a good shake we're ready to go.Pour into the custom coconut, pop in a straw and there you have it, the Osuna Colada! Cheers!Written by: Zina Ahmed", ["laser-engraved-coconuts-pina-colada_0", "laser-engraved-coconuts-pina-colada_1", "laser-engraved-coconuts-pina-colada_2", "laser-engraved-coconuts-pina-colada_3", "laser-engraved-coconuts-pina-colada_4"]] [40735, "Introduction: How to Make Some Delicious Chocolate Chip Waffles. today I will show you how to make some easy chocolate chip waffles Step 1: Ingredients. you will need water vegetable oilchocolate chipsjust add water pancake mixcooking spray Step 2: Tools (well Sort Of). a waffle makera Med sized bowlwhisktongs (to grab waffle)a fork (to help grab waffle) Step 3: Mix Ingredients. mix 2 cups mix and 1 1/2 cup water and 1/4 cup vegi oil Step 4: Plug in Waffle Iron. turn on waffle iron and if its adjustable turn it just past light. and wait for light to go off Step 5: Pour Mix. pour mix and put chocolate chips on top Step 6: Sit Back and Eat Some Chocolate Chips and Relax. yes do this as well it helps you wait Step 7: Getting It Out. use the tongs and fork to get the waffle onto the plate. I used a sharp knife to cut it into four squares Step 8: Eating. serve these up the way you like them and enjoy :) ", ["how-to-make-some-delicious-chocolate-chip-waffles_0", "how-to-make-some-delicious-chocolate-chip-waffles_1", "how-to-make-some-delicious-chocolate-chip-waffles_2", "how-to-make-some-delicious-chocolate-chip-waffles_3", "how-to-make-some-delicious-chocolate-chip-waffles_4", "how-to-make-some-delicious-chocolate-chip-waffles_5", "how-to-make-some-delicious-chocolate-chip-waffles_7"]] [40736, "Introduction: How to Make My Grandma's Sugar Bread. \nGrandma Theresa's Sugar Bread is coveted by everyone that's ever tried it. Our family owned a diner at one point and we would sell out of it nearly every day. I only make it during the holidays and give the loafs as gifts. I only make it once a year because otherwise I'd be eating it everyday and it's not exactly a healthy snack. There is a lot of sugar in it. I'm going to be showing you how to make the lazy man's/woman's version.\u00a0 It's best served hot. Some popular ways to eat it are; grilling or toasting it with butter, or making french toast with it. Step 1: Ingredients. \nIn the lazy version I buy premade bread doughs at the supermarket. They're also called pizza dough. I've never had trouble finding it so just ask an employee if you have trouble. Also these ingredients are a guide so don't fret if you're over or under a bit.\n1 Dough (1.5 lbs.)\n1Cup Granulated Cane Sugar\n1\u00a0 Cup Brown Sugar\n1/2 lb. Box of Sugar Dots/Cubes\n4 Tbs. Cinnamon\n1/2 Cup Soft Butter (1stick)\nThat's it! Very simple. Please note that there a lot more ingredients in the picture then you will be using. I'm making 21 loafs right now. :) Step 2: Prepare Your Tools. \nLine the bottom rack of your oven with foil. This is essential because there is almost always molten sugar spillage and it's a real pain to get off the bottom of the oven. Set the oven to the lowest setting. Mine goes down to 175 degrees fahrenheit.\u00a0 Spray the bottom of your 2\"x6\" mini loaf pans with a non stick baking spray. Step 3: Make the Bread. \u00a0\u00a0\u00a0\u00a0 First mix together White & Brown Sugar and Cinnamon and set aside.\n\u00a0\u00a0\u00a0\u00a0 Take your dough out of the bag and turn it out onto a lightly floured surface. Punch it down and start to stretch it out. It'll take a few to get it to stay because it will want to shrink back down. Once you've stretched it into a rough 15\"x20\" rectangle, spread the butter over it, covering the entire surface.\n\u00a0\u00a0\u00a0\u00a0 Now get your sugar/cinnamon mixture and spread it over the butter. Try to cover the whole surface.\u00a0 You will probably have extra.( You can store that for some special toast sprinkles later (: ).\n\u00a0\u00a0\u00a0\u00a0 Now it's time for the sugar cubes. Sprinkle the sugar cubes over the dough. You will be using 1/3 to 1/2 half of the 1lb box. Starting at the end closest to you, start to roll the dough. You kind of want to stretch it and squish it a little as you roll to get everything mushed together and to keep the outside edges uniform. When you get to the end the last 2\" or so should have no sugar cubes. Take that area and stretch it forward over the top to close everything up. Step 4: Divide Dough & Let Rise. After you're done rolling up the dough, cut it into 3 equal pieces. On the raw edges you'll want to poke your finger into the center and try to somewhat seal up the ends. You won't be able to completely seal it, that's ok. Place each piece into a greased pan. Put the pans into the oven but don't close the door. Also shut the oven off and cover the pans with a clean dish towel. Leave the breads to rise for about an hour. They are ready to bake when they are about double in height. Step 5: Bake the Bread. Bake the bread at 350 degrees fahrenheit\u00a0 for about 25-30 minutes. Don't forget there should be foil on the bottom rack! The bread is done when it's browned on the top. Let the bread sit in the pan for at least 20 minutes before turning out or you will have a gooey mess. The sugar needs to solidify a little first. And enjoy! Let me know if you have any questions!", ["how-to-make-my-grandmas-sugar-bread_0", "how-to-make-my-grandmas-sugar-bread_1", "how-to-make-my-grandmas-sugar-bread_2", "how-to-make-my-grandmas-sugar-bread_3", "how-to-make-my-grandmas-sugar-bread_4", "how-to-make-my-grandmas-sugar-bread_5"]] [40737, "Introduction: Surprise Cookies. Out of a disastrous home ec. project comes delicious cookies - with a twist. Step 1: Gather Your Ingredients.. \n For this recipe, you'll need:\n\t\t1 cup butter, softened\n\t\t1 1/4 cups packed brown sugar\n\t\t1/2 cup white sugar\n\t\t2 eggs\n\t\t2 tablespoons milk\n\t\t2 teaspoons vanilla extract\n\t\t1 3/4 cups all-purpose flour\n\t\t1 teaspoon baking soda\n\t\t1/2 teaspoon salt (optional)\n\t\t3 cups rolled oats\n\t\t2 cups semisweet chocolate chips\n\t\t1 cup chopped walnuts (optional)\n\t\t1 cup shredded coconut\n\t\tAt least two different kinds of crushed candy.\n\t\tFor the candy, I used crushed Butterfinger and crushed SKOR bar and it was fabulous.\n\t\tDon't mind all the other ingredients in the picture that I haven't listed. Like I said before, I needed all the other crap for a home ec project that ended up being a bust. :D Step 2: Now for Making the Cookies! :D. Preheat yo oven to 375 degrees Fahrenheit.In a large bowl, cream together your butter, brown sugar and white sugar until smooth. \nBeat in the eggs, one at a time :D\nThen stir in your milk and vanilla.Combine the flour, baking soda and salt; then stir it into the sugar mixture until it's well blended.(:\nStir in your chocolate chips, oats, coconut, and yo candy. Trust me, it's gonna give your arm a workout. :P\nBake for 10-12 minutes for delicious cookies. :D Step 3: EAT THE COOKIES :D. Now eat your cookies. You might find a delicious, buttery, melty toffee surprise in your cookie.(: YUM!", ["surprise-cookies_0", "surprise-cookies_1", "surprise-cookies_2", "surprise-cookies_3"]] [40738, "Introduction: Monkey Bread. Monkey Bread is like a bunch of \"cinnamon rolls\" baked together. It can be easily torn apart into small bite sized pieces of cinnamon sugary sweetness! It is great anytime of day, but we usually eat it for dessert and/or breakfast! I found this recipe on the web, and wanted to make it for dessert and/or breakfast (if it lasts til morning with my kids)! I do not know the source of this recipe, but found about 10 copies of it on different websites, with different people posting it. Therefore I will not post direct links to a specific recipe. But it can be found easily by using Google, one recipe I followed claimed to be adapted from a Betty Crocker Recipe.One of the best things about Monkey Bread, is that anything can be added, such as nuts (walnuts, peanuts, pecans, etc.), fruit (apple pieces, raisins, cherries, etc.), and even a splash of powdered sugar or white sugar glaze (although that may lead to a sugar coma)! It is one of those recipes that allows you to experiment without destroying the end product! Step 1: Gather Ingredients and Supplies.. Ingredients:3 - 16.3 oz. packages Pillsbury Grands Buttermilk Biscuits ($2.30 each)2 - cups (2 sticks) Butter, room temperature ($1.50 for 5 stick pkg)3/4 cup sugar ($3.00 for 5 lb bag)1/2 cup Light brown sugar ($1.75 for 2 lb bag)2 teaspoons cinnamon ($1.00 for 2.37 oz container)1 gallon resealable plastic bag ($4.75 for 40 ct box)bundt pan (Free from family when my wife and I moved into our first place)Not Pictured:1 can Butter Spray (Generic Pam) ($1.25 for can)1 Oven (price unknown, came with the house)1 Microwave (free from family after my kids decided to use metal in my old one)1 set of Oven Mits ($9.99 for pair)1 Metal Bowl (free from family)1 Microwave Safe Bowl (free from family)1 set Measuring Cups (free from family)1 set Measuring Spoons (free from family) Step 2: Prepare Oven and Cookware.. Warning: Ovens get hot. Use precautions when the oven is on, hot, and functioning. You can receive severe burns, start a fire, burn down a house, etc. if misused!Preheat oven to 350\u00ba F, I have an electric oven, so for me I have to push the bake button, set the temp by pushing the up button, then press start. Please read the owners manual for your oven if you do not know how to operate it.Grease a bundt pan with butter or non-stick spray. I used the generic Pam, so remove the lid, point the nozzle at the bundt pan, and press down. The can will spray a stream of butter flavored stuff, move the can around until the pan is covered. Step 3: Prep the Dough . Open the packages of Pillsbury Grand Buttermilk Biscuits and cut each biscuit into quarters. These are fun to open, they are under pressure and \"blow\" apart, if you've never used them before it can be a little surprising.I stored the cut pieces in a metal bowl until I needed them in a later step. Step 4: Make Cinnamon Sugar. Now you need to combine 3/4 cup sugar with 2 teaspoons cinnamon in plastic bag, then seal it and shake to mix the two.Make sure you seal the bag, otherwise you may have a big mess on your hands. Step 5: Coat the Dough Balls. Open bag and put all of your dough inside. Seal bag, then vigorously shake until cinnamon sugar evenly coats all the pieces of dough.Again, make sure you seal the bag, otherwise you may have a big mess on your hands.Once your dough is evenly sugared, put all the pieces in to bundt pan, making it even all the way around. Step 6: Make the Sugary Buttery Coating!. Warning: Melted butter can be HOT, be careful removing and inserting the bowl into the microwave!In a microwaveable bowl, melt 2 cups (2 sticks) butter and 1/2 cup (packed tight) brown sugar together for 1 minute (stop the microwave, remove the bowl, and stir at intervals of 20 seconds).When done, stir mixture until dark brown, then pour over the dough in your bundt pan.Squish the pieces down in to the butter mixture so they\u2019re all coated and submerged. Step 7: Cook and Serve. Place the bundt pan into your preheated oven and bake for 35 minutes, or until dough is cooked through to your liking.Warning: Again ovens are HOT! The bundt pan has been in the oven, it is HOT! So are the contents of the bundt pan. Be Extremely Careful With This Next Part!Wearing oven mits, remove from oven, place a plate that is bigger than the bundt pan on top of the pan. Carefully and quickly invert (flip over) the plate/bundt pan combo, so the plate is on the bottom.Warning: HOT buttery glaze juice may run out and all over during the flipping process!Set on counter and remove the bundt pan. Serve hot or cold, it's awesome either way!", ["monkey-bread-4_0", "monkey-bread-4_1", "monkey-bread-4_2", "monkey-bread-4_3", "monkey-bread-4_4", "monkey-bread-4_5", "monkey-bread-4_6", "monkey-bread-4_7"]] [40739, "Introduction: Catching Fruit of the Sea. This is an important part of fall. Shrimp season!!!It's not as important as gamecock football. But it's freaking awesome!!!This should get you prepared, but I don't even touch on the laws. Because I don't know every states rules and regulations. I just show you how we get a big pile of that beautiful shrimp. Enjoy!! Step 1: Shrimping Equipment . Net. Done?If you don't have dock access or you can't find that perfect (oyster shell free) point, then you're going to need a boat. Shrimp polesShrimp bait CoolerIceBucketFishing rods( when the shrimp ain't in) Step 2: Shrimp Poles. These shrimp poles are pretty cheap and very good for the shrimpin. Ingredients 5\" piece of #4 rebar. Cut one end at an angle. 10' piece of 1/2\" EMT conduit10' piece of electrical 3/4\" PVC conduit3/4\" capI used the bell end dor for the top. Cut a 2\" nipple and the use the cap. This gives a nice finished look to the top. Drill holes at 4' from the end of the EMT and 1' from the end of the PVC. Join them with a 1/4\"X1 1/2\" bolt and nut. Tape the screw to keep from snagging your net. Step 3: Baiting Poles. Bait is a mix of cornmeal, clay, and water to a pasty patty. Throw out two per pole Step 4: Netting the Shrimp . This is where you make your money!! Throw, pull, empty. Repeat. Step 5: Cooking and Eating. Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it.", ["shrimpin-aint-easy_0", "shrimpin-aint-easy_1", "shrimpin-aint-easy_2", "shrimpin-aint-easy_3", "shrimpin-aint-easy_4", "shrimpin-aint-easy_5"]] [40740, "Introduction: How to Make a Tres Leches Cake From Scratch . As a little kid growing up, I always looked forward to the day that, I walked in through the house that, I would smell the aromatic and delicious smell of a tasty treat that was baked in an oven. The day, that I walked in through the door and smelled the cake instantly, I could feel a big smile coming on because I knew that, my mom had baked a cake. This cake, wasn't any type of ordinary cake it was a freshly baked tres leches cake. My mother, always said that if, the cake wasn't made from scratch it wasn't a cake that would make a persons heart smile. So, for this cake we will show you how to make a tres leches cake from scratch. Step 1: The Ingredients . So first we should probably get out the ingredients so that we aren't all over the place as we are mixing and baking. So here is what you will need as far as for the cake.The cake:6 eggs of good size, separated (make sure they are cold it helps!)2 cups of granulated sugar2 cups of all-purpose flour2 teaspoons of baking powder1/2 a cup of whole milk1 teaspoon of vanilla extractCream topping:-1 12 -ounce can of evaporated milk-1 12 -ounce can of sweetened condensed milk-1 cup of heavy creamIcing:-store bought icing/cool whip(really what appeals to you) -yummy fruits of your choosing like mangos, peaches, papaya, strawberries etc. Step 2: To Make the Pre-cake . Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside. Step 3: Making the Cake Mix. In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each. Mix together the flour and baking powder and add to the egg mixture, alternating with the milk. (Do this quickly so the batter does not lose volume.) Add the vanilla. pour into pre-set pan bake until golden, around a 25-30 minute wait Step 4: Making the Cream Topping. while you wait on the cake to finish baking we will work on the delicious cream part.To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed.once cake is done let it cool a little then take it out from the oven and while still warm, pour the cream mixture over it. (a helpful tip, it helps to poke holes in the cake before you pour the cream in it,so that it is very moist.) Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours so that the cream soaks in well to the cake. Step 5: The Wrap Up. Now here is where you get to really get to throw yourself into the cake because you can really put a little of you into it because every on likes to decorate their cakes differently. Plus for me the decorating part is always the funnest because it appeals to your eyes and even though you are supposed to go for what captures your heart and not your eyes, cake does both. ", ["how-to-make-a-tres-leches-cake-from-scratch_0", "how-to-make-a-tres-leches-cake-from-scratch_1", "how-to-make-a-tres-leches-cake-from-scratch_2", "how-to-make-a-tres-leches-cake-from-scratch_3", "how-to-make-a-tres-leches-cake-from-scratch_4", "how-to-make-a-tres-leches-cake-from-scratch_5"]] [40741, "Introduction: How to Use a Mr. Coffee French Press. Hey! welcome back hope you enjoy some New Year's Eve Coffee! Step 1: You'll Need... . The press,the coffee scoop,the hot water,and the coffee grounds Step 2: Boil Your Water. Don't really need to explain, just get some boiling water. Step 3: Grounds!. Scoop the grounds out and dump in press lid must be completely off. Step 4: Hot!. Pour the water in to under half full. It should look like this... Step 5: Wait.... Put the lid on correctly. Push the top down slowly all the way. This moves the grounds to the bottom of the press. Step 6: Wait Four Minutes. Step 7: Yuummm. Leaving the lid how it is pour the coffee into the mug. Easy! Step 8: Clean Up!. Drink or pour out the remaining coffee. Scoop as many coffee grounds out of the press rinse well and enjoy your New Year! Step 9: If Possible, Tell Me What to Do Next! . ", ["how-to-use-a-mr-coffee-french-press_0", "how-to-use-a-mr-coffee-french-press_1", "how-to-use-a-mr-coffee-french-press_3", "how-to-use-a-mr-coffee-french-press_4", "how-to-use-a-mr-coffee-french-press_5", "how-to-use-a-mr-coffee-french-press_6", "how-to-use-a-mr-coffee-french-press_7"]] [40742, "Introduction: Salsa Verde (green Salsa). Have you ever been to been to your favorite mexican food establishment and said, \"I Want to know how they make that awesome green sauce!?\" Well this my friend is for you! Enjoy and please vote! Step 1: Ingredients and Cookware. Ingredients: 8-12Tamatio (green tomato) 1/8th onion 1/2 lemon 1/2 lime 1 garlic clove 1 jalapeno\u00a0\u00a0\u00a0- might be too hot for some! Caution! 1 habenaro - you can obviously choose to use othe or less pepper here. 1 sarono\u00a0\u00a0\u00a0\u00a0\u00a0 - I like to use different peppers to get a complex flavor profile and a varience in heat. 2 tsp vingar salt and pepper to taste Cilantro (coriander)Kitchenware: food processor knife juicer skillet Step 2: Prep and Cut. Throughly wash veggies, cut into managable pieces. Careful with the pepper, it will burn your eyes if it contact your skin and you rub your eyes! Step 3: Optional - Roast Peppers and Tomatoes. This salsa will taste great roasting or fresh. Roasting will bring out some different, and sweet flavors,\u00a0I suggest trying both ways. If you decide to roast, use a medium skillet on a medium heat until brown, but not mushy! Roasting also tames the spice when you cook the chile. Step 4: Spin Up That Food Processor!. Add\u00a0all ingredients\u00a0except the tomatoes, run the processor for about 30 seconds. Then add the tomatoes and run until everything is chopped finely. Step 5: Complete!. Pour and enjoy with your favorite chips! After it sits, sealed in the refrigerator for about a day the heat and flavor really start to develop. So keep that in mind! Step 6: Bonus - Dinner Idea. Here is a simple and delicious idea to try. Pour this salsa in a crock pot, add 2 chicken breasts and let cook for 4 hours. Shred chicken and put into tacos. Add any topping you like.", ["salsa-verde-green-salsa-1_0", "salsa-verde-green-salsa-1_1", "salsa-verde-green-salsa-1_2", "salsa-verde-green-salsa-1_3", "salsa-verde-green-salsa-1_4", "salsa-verde-green-salsa-1_5", "salsa-verde-green-salsa-1_6"]] [40743, "Introduction: COLD OIL French Fries & Potato Chips. \n Hot, crispy homemade french fries and potato chips make a healthy comeback with the unorthodox method of cold frying. \u00a0\u00a0 Here are 4 excellent reasons why you should stop everything you're doing and try this... right now!\u00a0 1. The preparation couldn't get any easier or faster. (less than 15 minutes for fries!) \u00a0 2. Your stove top remains virtually grease-free because there's no explosive flash-spatter.\u00a0 3. Cold frying produces healthier french fries with\u00a0less\u00a0fat than conventional fries. \u00a0 4. Best of all: \u00a0These fries (and chips) taste\u00a0absolutely\u00a0 f.a.n.t.a.s.t.i.c. \u00a0 They're so\u00a0delicious\u00a0and soeasy, I've completely abandoned traditional hot-oil frying... for french fries, anyway. ;-)\u00a0 Are you skeptical? \u00a0The proof is in the\u00a0pudding potato. ;-) \u00a0I want to\u00a0will make a believer out of you! Let's get started! Step 1: Ingredients and Tools:. \n You'll need potatoes, oil and salt. ;-)Potato Types:\u00a0 \u00a0 \u2022 Small (6-8 oz) Russet potatoes: Young \"bakers\" have less starch than their mature jumbo \u00a0 siblings. Less starch = crispier french fries. \u00a0Make sure your potatoes are fresh and firm. \u00a0Save the large tubers for smashed or baked taters. ;-) \u2022 Yukon Gold potatoes: They're reported to be low in starch. \u00a0I haven't bothered to try them because Russets are delicious, less expensive and they're always available.\u00a0 Bottom line: Feel free to experiment. \u00a0I tend to think White or Red rose potatoes are\u00a0too high in starch to make a good french fry, but that's just speculation. \u00a0Maybe you have a\u00a0tuber-exotica\u00a0in your pantry? \u00a0Why not try it? \u00a0 Top Secret confession: Don't tell jessyratfink, but I did make\u00a0an earnest effort to improve her Sweet Potato Fries using the cold-fry method. \u00a0The sweet potato gods weren't impressed with the results and neither was I. \u00a0When I say \"Jessy's recipe ain't broke\", I speak from first-hand experience. ;-)Oil Types: \u00a0 \u2022 Vegetable Oil- Excellent \u2022 Canola Oil- Very Good The beauty of cold-frying is that the oil never reaches the smoking-point before the potatoes are finished cooking. \u00a0While I'm sure higher quality oils (such as peanut) would produce great results, I haven't tried them. \u00a0I also haven't tried cold frying with Olive or Coconut oil, but I wouldn't hesitate to experiment with them. \u00a0Please give me the 411 if you do. \u00a0I'd love to hear your results!Tools: \u2022 A deep,\u00a0heavy saucepan or dutch oven. \u00a0Flimsy aluminum or cheap stainless steel pans are not recommended. \u00a0They just don't hold the heat well. (I tried an aluminum pan once and the results were awful!)\u00a0\u00a0It's important to choose a saucepan deep enough to allow 2 inches between the top of the oil and the rim of the saucepan. I use a 3 qt T-Fal saucepan. \u00a0It has enough room to cold fry 2 potatoes for french fries or potato chips.Please: DO NOT use a frying pan or skillet for cold-frying. \u00a0Shallow pans are NOT safe for large amounts of very hot oil. \u00a0 \u2022 Tongs, a spider or even a pasta claw \u2022 Paper towels\u00a0 \u00a0 \u00a0 Step 2: Cold Oil French Fries. Zero-hassle prep: Scrub the potatoes and slice them horizontally into 3/8\" sticks. There's no need to pat them dry unless you just can't stop yourself. ;-)Fry: Stagger/criss-cross the raw fries in layers as you put them into the heavy saucepan. \u00a0Cover completely with oil.\u00a0 Put the saucepan on the burner and turn the heat to \"high\". \u00a0When the oil begins to boil (about 5 minutes in) use tongs or a fork to stir the fries. This helps keep them from sticking together. \u00a0Let the fries boil in the oil 5 minutes longer and stir them again. \u00a0\u00a0 Continue frying for a few more minutes. The bubbling will subside and the fries will begin to brown. When golden, remove them from the oil onto a layer of paper towels. \u00a0Salt and serve devour immediately. Bon app\u00e9tit! P.S. The leftover oil can absolutely be reused. Cool and store it in a container until tomorrow. That's probably when you'll be craving another batch of awesome, easy, delicious homemade french fries!\u00a0 Step 3: Cold Oil Potato Chips. Unlike cold oil fries, potato chips do require some advance preparation. \u00a0You need to remove as much starch from the chips as possible before frying. Otherwise, they'll stick together while frying and get chewy instead of crispy. :-(Prep: \u00a0 Thinly slice the potato with a mandoline or potato peeler. \u00a0Place the raw chips in a large bowl and cover the completely with water. \u00a0(The water will turn cloudy right away. That's the starch being released from the spud.) \u00a0Refrigerate for 30 minutes, an hour, or even overnight.When you're ready to fry, put the chips in a colander and rinse briefly under cold-running water. (This helps remove any starch that may have settled between the slices.) Allow to drain for several minutes. Pat dry with a paper towel. \u00a0It's fine to have some moisture... you just don't want them dripping-wet.Fry:\u00a0 Since potato chips have more surface area than french fries, you'll need to use more oil. \u00a0Put the chips into a heavy saucepan and spread them out a bit. \u00a0Add enough oil to the pan so the chips are completely covered, then add\u00a0at least another\u00a0inch.\u00a0Put the saucepan on your burner and turn the heat to \"high\". \u00a0 After about 3 minutes, the oil will begin to bubble around the walls of the saucepan. Give the chips a gently stir with a fork. \u00a0Wait a few more minutes until the oil reaches a rapid boil and stir again. \u00a0Gently stir the chips every few minutes. (You'll be able to feel their texture go from soggy to firm to crisp right through the fork.)\u00a0 As the oil bubbles begin to subside the chips will start to lightly brown. \u00a0When they're golden, remove them from the oil and place on a layer of paper towels to drain. Salt immediately. For optimal crispiness, let the chips cool for a few minutes before serving.\u00a0 \u00a0Caveat: These chips can go from \"almost done\" to \"over-done\" in a span of 20 seconds. \u00a0Keep a close eye on them Step 4: Author's Notes and Credits:. This Instructable was inspired by member dirtymac. \u00a0We were discussing the fat-factor on my Instructable\u00a0Half-baked French Fries.\u00a0\u00a0He referenced and shared an article from America's Test Kitchen about cold-frying. (article here) Well... I've been cooking since the stone-age... and I'd never even heard of cold-frying! \u00a0I was intrigued by (and skeptical of) the entire concept! At the time, ATK didn't offer a tutorial on the process, so I just started experimenting. \u00a0In hindsight, I'm really glad I wasn't influenced\u00a0jaded by any previously published accounts of cold oil french fries.\u00a0 In writing this Instructable, I've since revisited the topic with a recent Google search. There are a few tutorials online now. \u00a0I had to giggle when I discovered\u00a0two very reputable\u00a0sources (who shall remain nameless: Cook's Illustrated and ATK ;-) unequivocally dismiss Russet potatoes as \"too starchy\" for cold oil frying. \u00a0lol... not!\u00a0 This, my Instructable friends, is my favorite part of any story. It's the part where I get to jump up and holler \"YES, you CAN!!!\" ;-D\u00a0 Thanks for stopping by and P.S. Thanks Dirtymac! \u00a0My family loves these french fries!!!", ["cold-oil-french-fries-potato-chips_0", "cold-oil-french-fries-potato-chips_1", "cold-oil-french-fries-potato-chips_2", "cold-oil-french-fries-potato-chips_3", "cold-oil-french-fries-potato-chips_4"]] [40744, "Introduction: Cherry Cordial Cake. This isn't just a chocolate cake with cherries in it, parading around as a chocolate cordial cake - this cake really tastes like the ooey gooey cherry and candy combination! This cake is good on the first day - but is excellent a day or two later, after the cherry-goodness has had a chance to soak into everything! Step 1: Ingredients. Cake:2 c. sugar1 3/4 c. flour3/4 c. cocoa powder1 1/2 tsp baking soda1 1/2 tsp baking powder1 tsp salt2 eggs1/4 c. milk3/4 c. juice from maraschino cherries (the cherries come into play for the filling)2 tsp vanilla extract1 c. hot water Frosting: 3/4 c. butter, softened1 1/2 c. cocoa powder5-6 c. confectioners sugar1/3 c. cherry juice (if you don't have any left, you can substitute for more cream/milk!) 1 tsp vanilla*up to 1/2 c. heavy cream (or milk) - just enough to adjust frosting consistency Filling:a little more than half of your frosting2 boxes Cherry Cordial candy, chopped3/4 c. maraschino cherries, chopped Step 2: Cake. Preheat your oven to 350\u00b0FCombine flour, cocoa powder, baking soda, baking powder, and salt and set aside. In a large bowl, mix together the oil and sugar, until the sugar is well coated. Add in the eggs 1 at a time, mixing well after each one. Add in vanilla and milk. Mix in part of your combined dry ingredients, followed by some of the cherry juice, then more dry, more juice, until all ingredients (EXCEPT the hot water!) have been added. Mix well, until batter is smooth. Now carefully add the hot water, mixing well and adding slowly so that the batter temperature is raised evenly. Pour cake batter into 2 prepared 9\" cake pans.Bake for 30-35 minutes.Allow to cool 10-15 minutes, remove from cake pans, and then finish cooling completely. Step 3: Frosting/Filling. For your frosting, cream together your butter and cocoa powder. Slowly add in 2 cups (or so) of confectioners sugar, followed by the vanilla and cherry juice. Continue adding in the rest of the sugar. Towards the end, if the frosting starts becoming too thick to mix, add in cream or milk as needed. Mix well until smooth and creamy.For the filling, take a little more than half of your frosting (set the smaller amount aside) Into the filling portion, mix in the chopped maraschino cherries (no juice!), and chopped cherry cordial candies. This will make the filling thinner, but not so much that you're unable to work with it. *- If you want to mix the cherries and cordial candy into all of your frosting, you definitely can! I just wanted the outside of my cake to be smooth =) *If your frosting does get too runny, you can try chilling it. If it's still too runny, add in more confectioners sugar until it's thickened again. Step 4: Layers and Frosting. Cut each of your cakes in half, to create 4 layers. Layer your cake and your filling together - I like to stick the cake in the fridge for a few minutes between layers to help the filling set some and prevent the cake from sliding or squishing the filling out. After all of your layers are completed, wrap well with plastic and let chill until it's safe to work with (if you live in a cooler area, you might be able to skip this step - but my cake was still too soft to attempt to frost.)Finally, finish off with your smooth frosting! Again, this cake is good on day 1. BUT is even more intensely cherry after a day of resting! ", ["cherry-cordial-cake_0", "cherry-cordial-cake_1", "cherry-cordial-cake_2", "cherry-cordial-cake_3", "cherry-cordial-cake_4"]] [40745, "Introduction: Oven Baked Pumpkin Fries (GF). If you like this video and this recipes, it'd be super cool if you could subscribe to my YouTube channel: https://www.youtube.com/c/Darnyouglutenfood Step 1: How To. 1. Start by chopping the pumpkin into chips. Don't cut them any thinner than 1/2 a cm thick or they won't be strong enough to support their own weight. 1cm thick is probably about the best thickness if you can manage it, but don't stress too much about it. The most important thing is that they are long enough to span over two bars of your oven grill. 2. Once that's done, place all the chips into a bowl or a ziplock bag, then add the olive oil, dried basil, garlic powder, ground turmeric, pili-pili, cayenne pepper and the pinch of salt to the chips. Then make sure they are well coated with all the spices. You can then line them up on your oven grill and place in the oven for 30 minutes at 190\u00b0C. Step 2: Enjoy!. Then you're done! The pumpkin should be soft inside with a slightly crunchy skin on the outside. These are the perfect low calorie, highly nutritious alternative to potato chips. They have a little spicy kick to keep things exciting now the weather has gone cold.Hope you like them! x", ["oven-baked-pumpkin-fries-gf_0", "oven-baked-pumpkin-fries-gf_1", "oven-baked-pumpkin-fries-gf_2"]] [40746, "Introduction: Cinnamon Simple Syrup. This is my first instructable! :) I enjoy mixing drinks and began flavoring/experimenting while attending bar in college. Step 1: Gather Ingredients. 4 cups Sugar4 cups water1/2 tsp Cinnamon Oil3 Cinnamon SticksCinnamon oil can be found in the candy section of your local craft store. Step 2: Let's Make Syrup!. Combine the sugar, water and cinnamon sticks in a small saucepan. Heat the mixture over medium-high, stirring occasionally, until the sugar has dissolved stir in cinnamon oil. Step 3: Cool!!!. Remove from the heat, cover, and let cool. Store in the refrigerator.*no animal testing!!! Cats do not enjoy this concoction. Step 4: Get Creative!!!. Here's a sample to get your creative juices flowing...Fiery Furnace1 oz Patron1 oz Cinnamon Simple Syrup1) Pour into a cocktail shaker filled with ice.2) Shake well.3) Strain into a shot glass. Fire-Clear1 part Cinnamon Simple Syrup1 part EverClearCombine ingredients in preferred container and chill.Use to sweeten tea!!! ", ["cinnamon-simple-syrup-1_0", "cinnamon-simple-syrup-1_1", "cinnamon-simple-syrup-1_2", "cinnamon-simple-syrup-1_3", "cinnamon-simple-syrup-1_4"]] [40747, "Introduction: DIY: Cheaper, Healthier Cinnabon (R) Minibons (R). Good Day!Do you like Cinnabon (R) Minibons (R)?Do you chafe at the price -- almost $3.50 (or more) for a pack of 6, depending where you buy?Do you feel guilty after eating even one, considering the nutritional impact?Let's take a look:Nutrition FactsServing Size 1 rollAmount Per Serving:Calories 300Calories from Fat 99Total Fat 11.0gTotal Carbohydrates 45.0gDietary Fiber 0.5gAnd this is just for ONE!Can we do better, nutritionally and price-wise?Definitely!Onward! Step 1: What You Need. What you need:- 1 pack of 6-to-a-pack pecan spins (or twirls) in the plastic tray, most local grocery stores have them in the bread aisle. Mrs. Freshley's (R) is a common brand, but others are out there. Usual price from $0.80 to $1.20.- 1 container Betty Crocker (R) whipped butter cream frosting (or other brands/flavors per your preference). Usually in the baking goods aisle for around $1.70. Alternatives: make your own butter cream or cream cheese icing; plenty of recipes on the web (I can't vouch the nutrition info will be the same, though the price will probably be lower).- 1 spatula or butter knife.- Half-tablespoon measuring spoon, if you're precise.- Plate (reduce trash, use a recyclable paper plate, or a washable plate).- Microwave oven (standard disclamer: microwave ovens are all different, cooking times may vary). Step 2: Prepare the Rolls. Place two to four pecan rolls on a paper plate. If you're adventurous, or cooking for two, place all six.Open the icing container.Drop about a half-tablespoon of the icing onto each roll and spread with the knife or spatula.Place the plate into the microwave and cook the rolls for about 10 seconds. The icing should melt and become somewhat runny, like a cinnamon bun's icing should be. If not, move the rolls around on the plate, and zap 'em for another 3 or 5 seconds.Careful, they will get hot. Please, be careful. Do not drop a hot cinnamon roll in your crotch and sue me. In fact, if you want to try this, you will promise to be careful, and monitor children, and will not get litigious should any harm befall you, your kin, pets, homework, electronics, or other property.(Yes, I know, I'm not funny.) Step 3: Eat the Rolls. Being careful not to burn yourself, pick up one of the rolls and consume by placing into your mouth, biting, chewing, and swallowing. Don't rush this step. Savor that warm, creamy, cinnamon-y flavor. It really does taste just like a Minibon (R).Alternative: you may use an eating utensil known as a \"fork\" to act as mediator for pieces of food between the plate and your mouth. Having recently had jaw surgery, I had no option. Normally I can eat these things whole.My wife's assessment: \"These things are too damn good.\"That's it!Notes on the pictures: you can see in the pictures how the icing melts into the nooks and folds of the cinnamon roll, and melts into the cinnamon filling of the roll. The last picture shows what any Cinnabon (R)-eater has seen in the bottom of a Cinnabon (R) carton: liquefied icing mixed with cinnamon. I tell ya... there's really no difference in flavor. When I'm jonesing for a cinnamon roll, these are my go-to snack now. Step 4: Cost and Nutrition Value. Because the icing is a bulk item and has enough icing for about 56 spins (at a half-tablespoon apiece) that's 18 cents for six spins. Total cost, then, is about $1.40, assuming a price of $1.20 for the pecan spins... that's 23 cents per serving (one spin). Even if you add a few cents for the electricity to nuke the spins, it's still less than half the price of the official Cinnabon (R) Minibons (R).Nutritionally, here's how the Minibons (R) looked:Nutrition FactsServing Size 1 rollAmount Per Serving:Calories 300Calories from Fat 99Total Fat 11gTotal Carbohydrates 45gDietary Fiber 0.5gHere's how our \"home-made\" versions look, adding up the values for the spins and the icing:Nutrition FactsServing Size 1 rollAmount Per Serving:Calories 125Calories from Fat 46Total Fat 4.8 gTotal Carbohydrates 19.8 gDietary Fiber 1gI'd say that's pretty good! It may not be \"healthy\" by traditional definitions, but it'a a lot healthier than the Cinnabon (R) Minibons (R).Enjoy!", ["diy-cheaper-healthier-cinnabon-r-minibons-r_0", "diy-cheaper-healthier-cinnabon-r-minibons-r_1", "diy-cheaper-healthier-cinnabon-r-minibons-r_2", "diy-cheaper-healthier-cinnabon-r-minibons-r_3"]] [40748, "Introduction: Hack Browns. Extra morbid hash browns.You will need:Potatoes Salt and pepper Potato Peeler Cheese grater Gingerbread man cookie cutter Ketchup Oil Pot & pan Water Step 1: Potato Goodness. Peel your potatoes. While you\u2019re peeling potatoes, bring water to a boil in a pot. Parboil potatoes for (about 10 minutes). Take the potatoes out and let them cool for a few minutes. Shred the potatoes with cheese grater. Season with salt and pepper if desired. Shove a few tablespoons of shredded potato pieces into gingerbread man-shaped cookie cutter. Press down with fingers to compact the pieces. Lift cookie cutter to remove potato man. Heat 1/4\" of vegetable oil in a pan. Fry each little man for two minutes or so on each side. Serve with ketchup.Dismember and feast. ", ["hack-browns_0", "hack-browns_1"]] [40749, "Introduction: Deep Sea Diver (PG). this is a cocktail I've become quite fond of here lately. although it does go by the more adult rated name deep sea **x . Step 1: Ingredients. for this great drink you will need:midori/melon liquor blue curacao liquor amareto liquor sweet and sour mix7up/lemon lime soda (pop in Montana where the wifes from)cherries/fruit slices optional Step 2: Mixing. use 1/2 oz of melon liquor1/2 oz blue curacao1/2 oz amareto (maybe lil less) 1 1/2 oz sweet n sour mix top off with lemon lime soda (pop)garnish with choice of fruit and serve at chosen temperature I find room temp liquors and cold soda (pop) work great Step 3: Wrap Up. this is an easily altered drink for larger red solo cup sizes all you need to do is match the melon the blue curacao and the amaretto all the same amount then add that up (1oz of each is 3oz total) and add that amount of sweet n sour then top off with soda (pop) add ice and/or fruit and enjoy Step 4: Different Variation. I have dubbed thee Giraffe Pi$$!!!I swapped out the melon liquor and the blue curacao liquor for peach pucker and apple pucker for a tangy variation of the deep sea **x drink", ["deep-sea-diver-pg_0", "deep-sea-diver-pg_1", "deep-sea-diver-pg_2", "deep-sea-diver-pg_3", "deep-sea-diver-pg_4"]] [40750, "Introduction: Jalapeno Salt. I've been obsessed with jalapeno infused food items for a while and finally got around to dehydrating some peppers. This salt will be amazing on popcorn, meats, in margaritas etc. Step 1: BoM. Dried JalapenosSea saltSomething to grind the jalapenos withAirtight storage container4 tablespoons of dried jalapeno powder to 1 cup of salt seems to work well for a mild flavor. Increase the amount of jalapeno depending on how much kick you want. Step 2: Grind. Grind the dry jalapenos into a powder. This can be done easily with a mortar & pestle. You can also add some salt to the mix and grind it with the jalapenos. Its okay if all of the pieces don't grind, small pieces add texture and more color. Step 3: Mix. Mix the ground jalapeno in with your salt. Really, you can just shake the jar. Step 4: Store. Store the mixture in an airtight container for about a week, shaking the salt daily to keep clumps from forming. The salt should last 2-3 months. ", ["jalapeno-infused-salt_0", "jalapeno-infused-salt_1", "jalapeno-infused-salt_2", "jalapeno-infused-salt_3", "jalapeno-infused-salt_4"]] [40751, "Introduction: Bacon Cheddar Bites. These savory bite-sized snacks are a sure crowd pleaser during holiday parties and football games. Easy to make, they bake up crispy and delicious. Ingredients:1/2 cup cheddar cheese, grated 8 rashers bacon, cooked 1/2 tsp ground cumin 1/2 tsp cayenne pepper 1/2 tsp garlic powder 1 sheet puff pastry, thawed 2 tbsp Ba-Tampte or Dijon mustard 1 egg, beatenHelpful Gear:SilpatSharp knife**The better and sharper the knife, the easier it is to cut the bites thin Step 1: Divide . Divide a sheet of puff pastry in half. Lay the half sheets out side by side with the long edge facing you. Step 2: Top. Cover the puff pastry with mustard, leaving a long edge plain for at least an inch. Top mustard with bacon, then cheese, then sprinkle seasonings on top. Step 3: Seal. Brush the plain edge with the beaten egg and starting with the edge opposite the egg, roll up into a cylinder. Place the rolls in a refrigerator for 30 minutes to one day. If they refrigerate for a least a few hours, they will be much easier to cut thin. Step 4: Slice. Preheat oven to 400 degrees Fahrenheit. Using a very sharp knife, slice the rolls into rounds between a quarter and a half inch thick. Don't worry if they squish a little, they will round out a little when they bake. You should get between 40 and 50 rounds total. Step 5: Bake. Arrange the rounds on a Silpat-covered baking sheet and bake at 400 degrees Fahrenheit for about 15 minutes, or until just starting to brown. I like to serve mine with a selection of hot sauces.Enjoy!", ["bacon-cheddar-bites_0", "bacon-cheddar-bites_1", "bacon-cheddar-bites_2", "bacon-cheddar-bites_3", "bacon-cheddar-bites_4", "bacon-cheddar-bites_5"]] [40752, "Introduction: How to Create an Owl Out of Cheese Slices.. If you are hosting a Halloween or wizard themed party, this adorable owl made out of cheese slices and a jumbo olive is sure to please your guests. Step 1: Ingredients:. 3 slices American cheese 4 slices Co-Jack cheese 2 slices Sharp Cheddar cheese 1 slice Provolone Cheese 2 jumbo black olives Special Equipment Needed: knife or kitchen shears round cookie cutters (1 1/2\", 2\", and 3\") optional: small oval and tear drop cookie cutters Step 2: Cutting the Cheese Slices Into Shapes. Use a knife or kitchen shears to cut a slight curve out of a slice of American cheese. Repeat with two more slices. Lay one slice with curve side down on your serving platter. Just above it lay two slices on top of each other with the curved side up. Cut two little ovals out of a slice of Cheddar cheese using a cookie cutter, knife, or kitchen shears and lay the ovals over the bottom curve to make the owl's feet. Use a 1 1/2\" round cookie cutter to cut three circles out of Co-Jack cheese. Set them in a row just above the feet. Step 3: Layering the Cheese Slices to Create the Owl. Cut three more circles of Co-Jack cheese and set them in a row just above the first row of circles. Cut 8 more circles of Co-Jack cheese. Then cut each of the circles in half. Begin layering them, offsetting the rows as you go to form the owl's feathers. Make four rows, with either three or four feathers. Step 4: Add Wings, Eyes, and Beak.. Cut a beak using a knife or a small tear drop cookie cutter. Set it just above the top layer of feathers. Use a 2\" round cookie cutter to cut two circles out of Provolone cheese. Set above and just over the top edge of the beak. Use a 3\" round cookie cutter to cut one circle out of Cheddar cheese. Cut the circle in half and attach at the sides of the owl for the wings. In order to get your olives to sit nicely on the cheese, cut off a slice on one side creating a flat surface. Set the olives on the Provolone cheese circles to create the pupils of the owl's eyes. Serve with crackers. You can make this edible art up to a day ahead of your party. Cover it tightly with plastic wrap and refrigerate. I would suggest you add the olive eyes just before serving.", ["how-to-create-an-owl-out-of-cheese-slices_0", "how-to-create-an-owl-out-of-cheese-slices_2", "how-to-create-an-owl-out-of-cheese-slices_3", "how-to-create-an-owl-out-of-cheese-slices_4"]] [40753, "Introduction: Homemade Coconut Oil Chocolates ~ Sugar-free and Low Carb!. \n These yummy chocolate nibs are a healthier alternative to traditional chocolate. They completely satisfy your chocolate cravings without sending your blood sugar through the roof, making them the perfect snack for low carb enthusiasts and people who have Diabetes or a gluten intolerance. I adapted this recipe from the good folks over at Natural Health Strategies. \u00a0I think they'll forgive me for the changes I made. ;-)Ingredients: 5 Tablespoons unsweetened Special Dark Cocoa Powder- may substitute Dutch-processed cocoa 5 Tablespoons (65 gms by weight)\u00a0Virgin Coconut oil- solid room temperature 5-7 Tablespoons granulated\u00a0\"equal measure\" Splenda- to taste. Yes, you can substitute with powdered sugar, but all bets are off the sugar-free, low carb table if you do. ;-) 1/2 teaspoon Vanilla extract- may substitute with Banana extract or? 2 Tablespoons sweetened Coconut flakes Tools:silicone candy mold or flexible Ice cube tray\u00a0Preparation:In a glass bow, use\u00a0a fork to\u00a0mix the cocoa, coconut oil and splenda\u200b together until thoroughly combined. It will be a thick paste. Stir in vanilla extract. Taste the mixture and add more splenda to taste. Microwave the ingredients for 5 seconds, stir and microwave for 5 seconds more. Stir well. \u00a0For best results,\u00a0the\u00a0consistency of the chocolate mixture should be very\u00a0soft,\u00a0but not runny. If needed, microwave another 5 seconds.\u00a0Set aside.\u00a0\u00a0 Pinch a small amount of flaked coconut into\u00a0each candy pocket of the mold. Spoon the chocolate mixture over the flaked coconut. Refrigerate for 30\u00a0minutes or until completely solidified. Pop the chocolates out of the mold and ENJOY!\u00a0P.S.\u00a0 There are so many ways to customize these chocolates, I can't count 'em all. ;-) Chopped nuts, dried fruit, flavored oils etc. There are also different brands of sugar substitute to suit your taste. Experiment at will! \u00a0 Be sure to keep these chocolates refrigerated, as they are best served cold. \u00a0My family is already on batch number 3 (with chopped craisins!) because there is no such thing as too much chocolate. \u00a0I'm hiding a few several\u00a0pieces in the crisper drawer before they disappear! ;-)", ["homemade-coconut-oil-chocolates-sugar-free-and-l_0"]] [40754, "Introduction: Chocolate Cream Brioche (How to Make Lion Bread). Fun brioche to make for your kids and their friends. The lion's mane itself makes 16 servings :) And if you'd like to make cookies and cream instead chocolate cream as the filling, check out the note! Step 1: Base Ingredients and Method. 1 C lukewarm milk2 tsp active dry yeast 1 tbsp each of sugar and flour 3 1/2 c AP flour a pinch of salt 1/3 c sugar2 yolks 3 heaping tbsp butter (sometimes I add 5 tbsp, for more buttery result), room temperature Mix milk, sugar, flour and yeast, let bloom for 10-15 minutes. If your yeast is still good, even 5 minutes it will be bloomed already. Mix flour, salt, and sugar. Make a well in the center, add in yolk, butter, and pour in yeast mixture. Mix with either wooden spoon or your hands. Knead and let rest covered in warm place for 20 minutes.Filling:250 g cream cheese spread1 c oreo crumbs (or chocolate cookie crumbs) - store bought3 tbsp chocolate sauce (for ice cream topping)Mix all wellAdditional2 chocolate chips for eyesmore chocolate chips to be melted for a smile Step 2: Lion Bread Method. Divide dough into 5 portions where each portion would make nose, ears, mouth, face, and maneFill each portion for nose, mouth and face with filling and shape into nose, mouth and faceRoll flat portion for ears, and with round cutter, make a pair of earsAdd the left over dough from ears to mane portion, knead to logRoll flat the log to rectangle and spread the rest of the filling Roll again into a log and slice with a knife as shown on pictureMeet the two end sides of the sliced log and shape a ring, and place it on baking sheetPlace the face, mouth, nose and ears, making a lion facePlace to chocolate chips as eyes Bake on preheated 350 F for 25-30 minutesTake out from oven and let cool to room temperature before piping a smile Enjoy~NOTE: for cookies and cream filling, omit chocolate sauce. Spread cream cheese and sprinkle with oreo crumbs (preferable homemade instead store bought as the bought one usually is very fine compares to the homemade one)", ["chocolate-cream-brioche-how-to-make-lion-bread_0", "chocolate-cream-brioche-how-to-make-lion-bread_1", "chocolate-cream-brioche-how-to-make-lion-bread_2"]] [40755, "Introduction: Limey Lemonade Without a Juicer. \n What's a better drink on a hot day than lemonade! This recipe is an easy one with immediate results. All you need is:\u00a0\n\t\tblender\n\t\tcolender\n\t\tone lemon\n\t\tone lime\n\t\t1/4 cup of granulated sugar\n\t\t2.5 cups of cold water Step 1: Squeeze With Ease. \n If you are like me and can't find your juicer, then use this easy trick to juice your lemon and lime.\u00a0\n\t\tPeel out the inside of the fruit.\u00a0\n\t\tPut the fruit middle in the blender and puree for about 30 seconds.\u00a0\nYour result will be very pulpy juice with the seeds, but don't worry we will fix this in Step 3.\u00a0\n Step 2: Water and Sugar. \n In your blender: \t\tAdd 2.5 cups of cold filtered water and add 1/4 cup of sugar as well.\u00a0\n\t\tHave the blender mix the ingredients for 30 seconds.\u00a0\n\t\tLet the mixture settle for about 5 minutes before going to the next step.Note: Foam at the top of this mixture will be strained out in the next step.\u00a0 Step 3: Separate the Solids From the Liquids. \n So this set up will depend on what kind of colender you have. But basically you just: \t\tPut the colender on top of the final juice pitcher like the picture shows.\n\t\tSlowly pour the lemonade from the blender into the coldener which will go into the pitcher. Note: If you don't have a colender that rests stably on the lemonade pitcher, then you might want to have a helper hold the contraption in place while you pour.\u00a0\nEnjoy with some ice cubes and lemon and lime wedges for decoration!\n ", ["limey-lemonade-without-a-juicer_0", "limey-lemonade-without-a-juicer_1", "limey-lemonade-without-a-juicer_2", "limey-lemonade-without-a-juicer_3"]] [40756, "Introduction: Homemade ButterCream Icing. Homemade ButterCream Icing that can be used for piping, decoration, cupcake filling, sandwiched between two treats, or just as a cupcake/cookie topping. This is a simple and delicious recipe for a\u00a0classic icing. Step 1: Start With Gathering All Your Ingredients.... You will need: ~1 cup of softened butter ~1 teaspoon of vanilla extract ~3 cups confectioners sugar ~4-6 tbs. of heavy cream or milk (depending on how thick you want the icin This recipe is enough for 24 cupcakes If you need a larger amount of icing, simply double the recipe, and so on... Step 2: Whip the Butter. Beat\u00a0the cup of softened butter until fluffy,\u00a0in a large mixing bowl.\u00a0 Step 3: Slowly Add Confectioners' Sugar. Slowly add the confectioners' sugar into the whipped butter, about 1/2 - 1 cup at a time. Step 4: Add Other Ingredients.... When the the ingredients in the mixing bowl begin to look powdery (not as creamy), add vanilla extract, and 1-3 tbs. of heavy cream or milk depending on the consistancy you want. Continue to slowly add the silfted confectioners' sugar and heavy cream or milk until you have desired amount and consistancy. Step 5: Optional.... If you want your icing to be colored simply add 1+ drops of desired food coloring.", ["homemade-buttercream-icing_0", "homemade-buttercream-icing_1", "homemade-buttercream-icing_2", "homemade-buttercream-icing_3", "homemade-buttercream-icing_4", "homemade-buttercream-icing_5"]] [40757, "Introduction: Poteca Bread. Poteca is a sweet dessert bread with a tasty walnut and brown sugar filling.\u00a0 Traditionally it is made in a roll format but I prefer to make it into a spiral loaf instead.\u00a0 Step 1: Dough Ingredients. 1 pkg dry yeast\n1 and a half cups warm water\n1/2 cup good honey\n1 and a half teaspoons salt (opt)\n2/3 cup butter or margarine\n2 eggs\n1 cup lukewarm mashed potatoes( no lumps)\n7 to 8 cups flour Step 2: Making the Dough. Dissolve yeast in warm water in large mixing bowl.\nStir in honey, butter or margarine, eggs, potatoes and 4 cups of flour.\nBeat until smooth.\nAdd remaining flour, adding additional if necessary to make dough easy to handle, but not too dry. This is a pastry dough, the lighter it is the better.\nTurn dough onto lightly floured surface; knead until smooth and elastic, about 5 - 10 mins.\nPlace in oiled bowl ( any vegetable oil), turn greased side up. Cover tightly, let rise in refrigerator overnight (at least eight hours.\nDough will keep in refrigerator for up to seven days if kept tightly wrapped.\nThis batch of dough makes four loaves of Poteca, or one huge one. Step 3: Making the Filling. 4 cup very finely chopped walnuts\n1 cup packed brown sugar\n8 tablespoons butter or margarine, soft\n4 egg\n1 teaspoon vanilla\n1 teaspoon lemon extract (opt) Step 4: Putting It All Together. Roll dough into rectangle, approx 15 by 10 inches, on lightly floured surface.\nMix the walnuts, brown sugar, butter, the eggs, vanilla and lemon extract (opt). Spread mixture evenly over rectangle to within 1\" of edges.\nRoll up gently, like a jelly roll, beginning at one of the long sides. Moisten ends with water; pinch dough to roll to seal.\nStretch and shape until even.\n(optional) Curl into snail shape, tucking end underneath.\nPlace Poteca seam side down on parchment paper covered or lightly buttered square baking pan.\nCover; let rise in warm place until double in bulk; about 1 and a half hours. ( Dough is ready when indentation remains when touched.) Step 5: Baking. Heat oven to 375 degrees.\nBake until Poteca is brown, 30 to 35 mins.\nWhile warm, brush outside with butter or margarine.", ["poteca-bread_0", "poteca-bread_1", "poteca-bread_2", "poteca-bread_3", "poteca-bread_4", "poteca-bread_5"]] [40758, "Introduction: Homemade Ardennes Pate. I am a Belgian (although I live in The Netherlands) and we belgians are known for our love of great food. We don't count\u00a0calories and we love our meats. This recipe is a nice example of that food and so it is not for the faint-hearted and especially not for the vegetarians (sorry).\nThis recipe is attributed to the Ardennes region, a region in the south of Belgium most known in\u00a0the\u00a0UK and the\u00a0US for\u00a0the Battle of the Bulge\u00a0in 1944-1945.\u00a0\nI make this recipe only\u00a0a few times a year. It is rather labour intensive so you should take your time for it.\nThis pate tastes great with my red onion chutney. Step 1: Ingredients. \n\tWhat do we need:\n\t\u00a0\n\t\tequal amounts of pork fillet, pork liver and pork fat (belly fat) in this case 250 grams of each\n\t\tan egg\n\t\t100ml of cream\n\t\t4\u00a0tbsp of brandy\n\t\t2 tsp of peppercorns\n\t\t2 shallots\n\t\t2 cloves of garlic\n\t\t2 cloves\n\t\t2\u00a0tsp of thyme\n\t\tpepper and salt\n\t\t40grams of butter\n\t\t150grams of cooked ham Step 2: Mince and Prepare the Meat. Dice the liver, the fillet and the fat so that it can be minced easy. Mince it\u00a0 and stir it so that the 3 components are spread evenly.\nTake care when you work with raw meat (especially pork). Use a seperate knife and cuttingboard for it. Make sure that everything is cleaned up properly afterwards.\nAdd the egg and the cream and stir it properly. Store it in the fridge while you prepare the other ingredients. Step 3: Shallots and Garlic and Herbs. Clean the shallots and garlic and chop them as finely as possible. Then glaze them in some of the butter. Set it aside to cool.\nWhile it cools you can crush up the cloves in\u00a0a pestle and mortar. Step 4: Prepare the Meat. Take the meat from the fridge and add the cloves and shallots. Pour 4tbsp of brandy in the mix together with 2tsp\u00a0of thyme and the rest of the butter (keep some to butter up the bakingmould).\nGive it a quick stir and season with pepper and salt.\u00a0\nFinally add the ham and 2tsp of peppercorns and\u00a0give it another quick stir to spread them evenly. Step 5: The Baking. Butter a ceramic bakingmould and spoon in the meat mix. Preheat your oven to 180degr. C. Place the mould onto a baking tray and fill the tray with boiling water. The water will turn into steam in your oven and will prevent your pate from drying out.\nCook the pate for 90mins in the oven and check the waterlevel in the tray regularely. Step 6: Cooling Down.. After 90mins, the pate is coocked. Remove it from the oven and remove the excess juices in the mould. Cover the pate wit aluminium foil or baking paper and put a weight on top while it cools down. In my case, I used a sleightly smaller mould filled with water. Adding the weight will force more of the liquid fat out of the pate and will give it a nice and firm structure.\nWhen it is cooled down, you still can't eat it. I know ... life is unfair.... It should rest for at least 12 hours in the fridge.\nThis pate tastes great with my red onion chutney.\nBon appetit", ["homemade-ardennes-pate_0", "homemade-ardennes-pate_1", "homemade-ardennes-pate_2", "homemade-ardennes-pate_3", "homemade-ardennes-pate_4", "homemade-ardennes-pate_5", "homemade-ardennes-pate_6"]] [40759, "Introduction: DROPLETS. Hi everybody. Today I will show you how to make easy, quick and tasty droplets. This is a simple way of making delicious treats for guests out of three ingredients and in under 25 minutes. Read through the instructable before starting so you can understand what is needed. I hope the instructions are simple to understand and that you enjoy making them. Step 1: INGREDIENTS. All you need for the recipe is: - 400g puff pastry - 1 teaspoon cinnamon (or more depending on how strong you want it) - 100g sugar\u00a0 The tools used are: - knife - baking tray (glass/metal) - baking paper Step 2: STEP 1. Put the baking paper in the baking tray and roll out the pastry. Step 3: STEP 2. Fold the pastry in half \u00a0and open it again so it makes a half way mark. Sprinkle the sugar all over the pastry so that it is evenly spread out. Then put the cinnamon on as well. Step 4: STEP 3. Take the one side of the pastry and carefully roll it towards the center. Stop at the half way mark. Repeat this with the other side. Don't roll it too tight but it must also not be loose. It will look like image 5 from the side. Step 5: STEP 4. Once both sides are rolled in, cut the pastry into pieces of around 2 cm. Then place them evenly in the baking tray facing up. You can sprinkle the left over sugar on top of them. Pre-heat the oven to about 200 degrees Celsius. Place them in the oven and leave them for around 20 minutes or until they become golden-brown. Step 6: READY TO EAT. Once they are golden brown it means they are ready to eat. They should be crispy and delicious. I hope you enjoyed making and most of all eating them. I would also like to thank my grandmother as she guided and assisted me with the recipe and the making of the droplets. Thank you very much for checking out my instructable and comment on what you think.\u00a0 Also check out my pizza instructable: https://www.instructables.com/id/BASKETBALL-PIZZA/", ["droplets-1_0", "droplets-1_1", "droplets-1_2", "droplets-1_3", "droplets-1_4", "droplets-1_5", "droplets-1_6"]] [40760, "Introduction: BBQ Feta Cheese . This is a recipe for BBQ Feta Cheese. Perfect to prepare in advance and bring it to the next barbecue. Step 1: What You Need. Here is what you need:- one feta cheese- salt- pepper- paprika powder- curry powder- two bay leafs- tin foil- olive oil Step 2: Salt and Pepper. Lay the feta cheese on a piece of tin foil. The foil should be big enough to wrap the feta in it.Sprinkle salt and pepper onto the feta cheese. Step 3: Cut. Cut the cheese into squares. Make sure that you don\u00b4t cut the tin foil. If that happens you need a second layer of foil to make sure that your cheese doesn\u00b4t leak. Step 4: Spices. Now put some spices onto the feta cheese. I used paprika and curry powder. *If you have other spice mixes that can be used you can write them into the comment section.Now add a drizzle of olive oil and top it with your bay leafs. Step 5: Wrap It!. Now warp your feta cheese into the tin foil. Lay it onto the barbecue for about 10 minutes and the cheese starts to melt. There you go - BBQ Feta Cheese!", ["bbq-feta-cheese_0", "bbq-feta-cheese_2", "bbq-feta-cheese_3", "bbq-feta-cheese_4", "bbq-feta-cheese_5"]] [40761, "Introduction: Superfood Transformation. ( the other Food Pyramid, for the Foodies)~ ~ ~This is a Tale of the Tired Trio; three folks, down in the dumps due to dreadful events life had delivered unto them.Just earlier in the day, Malena was pulled into her drawing, literally. It was a rough charcoal sketch of a lifeless snow scene, not a soul to be seen skipping or laughing about. No snowmen were getting built, no forts being erected, no Johnnys getting white-washed or Susies making snow-devils. It was the Plague of Unsticky Snow. Driest snowfall eva. With pleading and eraser kneading we finally pulled her out, but she just wasn't herself. All grey and blurred, drastic measures would have to be taken. Cynthia, poor Cynthia. Her curls had finally come undone and her wings were clipped. Neither were to be found anywhere. We looked in the closets, nothing but skeletons and crazy stories. We went through the Looking Glass to see if it had stolen them, and were quickly ushered out by a Mad Chicken drinking bourbon. We even searched all of the webs, but only found kittens. A drastic remedy would have to be found.And Mr Tidwell was doing anything but well. Earlier in the week a nail from a nailgun had somehow found its way into his thigh. Ouch. And to add insult to injury, further salt was thrown into the wound when a swinging chicken stuck out her leg and tripped him, fracturing the very bone that contained the hole. A drastic intervention was necessary. Step 1: Food Is the Answer. and Chicken Feet.. A stockpot, filled with Carrots, Celery, Chives, Dill, Fennel, Garlic, Juniper Berries. And chicken feet. Water added and put on stovetop, med/high heat, about 3 hours. Step 2: If You Can't Take the Heat.... [insert cliche] But eat what comes out of it, to be sure.I spy:avocado tomatoes chives hot pepper lemon and lime cayenne pepper salt and pepperSlice, squeeze and/or shake to combine all. Place in fridge so everyone can become best friends. Step 3: Mixed-up Medley. It may appear that this casserole has a personality disorder. Let's evaluate:Red grapefruit/ginger/buckwheat honey Portobella/fennel wispy fronds/garlic Beets/cumin Fennel bulb/green apple/nutmegAll drizzled with olive oil/sprinkled with Himalayan SaltBake @ 375 F for about 45 minutes Step 4: Brown on White. This is a complicated relationship. I won't go into too many details as to how it all turned out, but it involved a Thai girl named Jasmine, a Deliciously Dark Chocolate stud, 2 Cinnamon girls, the Star of the late, late show, Anise, the Twins, Curry and Chili, and naturally, an Irish Farmer. There's always an Irish Farmer. I'll let your imagination figure out the rest. Step 5: Sweet, Sweet Salmon. Wild caught, of course. Don't settle for any of that \"farmed\" nonsense.Sprinkle with turmeric, mustard and baby dill.Top with a swath of raw/unfiltered honey.Pour freshly squeezed orange and lemon juice over.Drizzle with olive oil. The best kind. The California kind. We don't want no Italian Mafia adulterating our oils.Cover and bake for 30 minutes at 375 F. Step 6: Cook It, or Don't. When it's winter out, broiling is your next best option to grilling.Or don that snowsuit and brave the storm, to grill that bad boy.Break him down gently if you must, then flatter him with some condiments, even go so far as to butter him up with pats, but please, Go easy on him. Step 7: No Meal Comes Without One. \"Alex, What is... a Salad?\"Correct!! This is how it is formulated:a bed of spring greens followed by quartered cherry tomatoes slices of raw cheddar kiwi blueberries raw pumpkin seeds bee pollen dried cranberries black walnuts garnished with an egg yolk, lemon wedge, oil, salt, for folding into the salad.( \"...What a show-off. I mean, enough's enough!\" ) Step 8: The Final Spread. Oh, yeah. We're not foolin' around here.Passion fruit served with the randy rice, which is topped with a succulent slice of beef.Salmon so Sweet and AromaticSpicy guacamole, cooled down with swigs of ginger Kombucha.A cornucopia of roasted vegetables and fruit. A consomme to cleanse the palette between all the excitement.And a salad with almost as much character and dignity as your local, Irish farmer. Step 9: Drastically Different. Malena got her groove back. As an added bonus, she now has laser vision. Go figure.Cynthia's curls are back, with a vengeance. And wings. She shed the old and sprouted new ones. Like, real ones.Mr. Tidwell's doing handstands, mocking the chickens, entertaining the cat.It's always about the Cat.Please vote for me in the Superfood contest if you think I deserve it!", ["superfood-transformation_0", "superfood-transformation_1", "superfood-transformation_2", "superfood-transformation_3", "superfood-transformation_4", "superfood-transformation_5", "superfood-transformation_6", "superfood-transformation_7", "superfood-transformation_8"]] [40762, "Introduction: The Pi of Elvis. Elvis's favorite sandwich was peanut butter, jelly, banana and bacon. Why not in a Pi. Or should I say a pizza Pi.\nStart with a pizza dough. The store bought refrigerator type works well and is easy. Spread on peanut butter. Crunchy or creamy. Your choice. Then jelly and lastly bacon crumbles. Bake at 400 degrees until brown. As soon as done top with sliced banana. Many people look at me weird. But after one slice they are hooked. Give it a try. It's great.", ["the-pi-of-elvis_0"]] [40763, "Introduction: Chocolate Fudge Oreo Lovers Milkshake. How to make a delicious Chocolate Fudge Oreo Milkshake YouTube: https://www.youtube.com/channel/UC6-aoDG0ePzoI_8ML...Twitter: https://twitter.com/FactoryTreatInstagram: https://instagram.com/treat.factory/Tumblr: http://treatfactory.tumblr.com/Facebook: https://www.facebook.com/pages/Treat-Factory/1594... Step 1: Chocolate Fudge Sauce. 235ml / 1 Cup Double Cream 100g / 1/2 Cup Light Brown Sugar200g / 1 and 1/4 Cup Dark Chocolate 1tbsp ButterPinch of Salt 1tsp Vanilla ExtractHeat up the double cream in a saucepan. Add in the sugar and stir well. Next, pour in the dark chocolate and mix together. Finally add the butter, salt and vanilla. Step 2: Milkshake. 12 Oreo Cookies 6 Scoops of Vanilla Ice Cream355 / 2 and 1/2 Cups MilkAdd the Oreo cookies, ice cream and milk to a blender and pulse until all the ingredients have combined. Step 3: . Double cream Whip up some double cream and create your milkshake. Step 4: Enjoy . ", ["chocolate-fudge-oreo-lovers-milkshake_0", "chocolate-fudge-oreo-lovers-milkshake_1", "chocolate-fudge-oreo-lovers-milkshake_2", "chocolate-fudge-oreo-lovers-milkshake_3", "chocolate-fudge-oreo-lovers-milkshake_4"]] [40764, "Introduction: Gluten Free Crepes (sugar Free and Dairy Free). Hi everyone! Today I bring you a very versatile recipe! One of my sisters is gluten, lactose, fructose and sorbitol intolerant, so this crepes are a staple in our kitchen! You can make them sweet or savory, and they go well with everything! Also, these are super (like super SUPER) quick to make. I hope you enjoy them! Step 1: The Recipe!. The recipe calls for the following ingredients to make about 8-10 crepes:- 3tbsp white rice flour- 1tbsp glutinous rice flour (sweet rice flour)- 2 eggs- 1c of Gluten free oat drink (or any other vegetable drink)- 3tbsp of dextrose or rice syrup (if you want them sweet; also add 1 vanilla bean scraped)- A pinch of saltYou will also need:- A small frying pan- Vegetable oil- Spatula- A mixing bowlFollow this steps and you will be good to go!- First, in the mixing bowl, whisk together the rice flour, glutinous rice flour and salt (and dextrose/rice syrup if you make the crepes sweet). Then, add the eggs and mix until combined. Gradually add in the and oat drink, stirring to combine. Make sure there are no lumps of dry ingredients remaining.- Heat the lightly oiled frying pan over medium heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Then, cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Every time you make a new crepe, you must add a dot of olive oil onto the frying pan to avoid the crepe from sticking.And that's it! Was it simple, wasn't it? I hope you like this super versatile recipe! And Thank you for reading!", ["gluten-free-crepes-sugar-free-and-dairy-free_0", "gluten-free-crepes-sugar-free-and-dairy-free_1"]] [40765, "Introduction: Cake Decorating With Fondant: Heart-Shaped Cake. How to make a realistic heart using red velvet cake and fondant Step 1: Gather Your Ingredients and Supplies. Red-Velvet Cake:1/2 cup shortening1 1/2 cups white sugar2 eggs2 tbsp cocoa4 tbsp red food coloring1/2 tsp coarse sea salt1 tsp vanilla extract1 cup buttermilk2 1/2 cups gluten-free all-purpose flour1 1/2 tsp baking soda1 tsp white vinegar*Red velvet cake recipe adapted from allrecipes.comDecorations: White fondantYellow, orange, brown, red, blue, and black icing colors Step 2: Preheat Oven to 350 Degrees F and Spray Two 9-inch Pans With No-stick Spray. Step 3: Mix Shortening and Sugar . Step 4: Mix Cocoa and Red Coloring. Step 5: Add Eggs to Butter and Sugar. Step 6: Add Cocoa and Red Coloring. Step 7: Add Salt, Vanilla, and Buttermilk. Step 8: Mix in Flour. Step 9: Add Baking Soda and Vinegar. Step 10: Pour Into Pans and Bake for 30 Min. Step 11: Knead Orange, Yellow, and Brown Coloring Into Fondant. Keep hands lubricated with no-stick spray or coconut oilStore in container to keep malleable Step 12: Sculpt Fondant to Form Arteries and Veins. Step 13: Knead in Red, Blue, and Black Coloring Into the Fondant to Make the Smaller Veins. Step 14: Flatten a Large Piece of Fondant. Step 15: Cut the Cake Into the Shape of a Heart. I used two layers Step 16: Frost and Cover the Heart With Fondant. Cut off any excess then cover the bottom of the heart as well Step 17: Add the Arteries and Veins. Step 18: Paint With a Mix of Red, Blue, and Black Icing Color. Step 19: Et Voil\u00e0!. ", ["cake-decorating-with-fondant-heart-shaped-cake_0", "cake-decorating-with-fondant-heart-shaped-cake_2", "cake-decorating-with-fondant-heart-shaped-cake_3", "cake-decorating-with-fondant-heart-shaped-cake_4", "cake-decorating-with-fondant-heart-shaped-cake_5", "cake-decorating-with-fondant-heart-shaped-cake_6", "cake-decorating-with-fondant-heart-shaped-cake_7", "cake-decorating-with-fondant-heart-shaped-cake_8", "cake-decorating-with-fondant-heart-shaped-cake_9", "cake-decorating-with-fondant-heart-shaped-cake_10", "cake-decorating-with-fondant-heart-shaped-cake_11", "cake-decorating-with-fondant-heart-shaped-cake_12", "cake-decorating-with-fondant-heart-shaped-cake_13", "cake-decorating-with-fondant-heart-shaped-cake_14", "cake-decorating-with-fondant-heart-shaped-cake_15", "cake-decorating-with-fondant-heart-shaped-cake_16", "cake-decorating-with-fondant-heart-shaped-cake_17", "cake-decorating-with-fondant-heart-shaped-cake_18", "cake-decorating-with-fondant-heart-shaped-cake_19"]] [40766, "Introduction: Grilled Peaches. These peaches are a wonderful treat. They're easy to make and very delicious.Note: Runner-up in the BBQ PDQ contest. Thanks for the votes, everyone! Step 1: Another Option. Apparently, it is also good to put some balsamic vinegar on them and grill them. If you want to do that, skip ahead to the grilling step. Step 2: Ingredients and Tools. \n This is what you'll need:1/4 cup brown sugar2 tablespoons brandy1 tablespoon lemon juice1 teaspoon ground cinnamon3 ripe medium peaches, washedA grillA large Ziploc bagIce cream (optional)Once you have these, continue. Step 3: Marinading. Cut the peaches in half and remove the pits. Put everything in the bag. Let it set for 30 minutes.Mix it up a bunch in the process. Step 4: Grilling. Place the peaches cut-side down on the grill for six minutes.You may want to pour the rest of the marinade on them.Then flip them for another six minutes. You are done!I eat them with ice cream. They go well together.", ["grilled-peaches_0", "grilled-peaches_2", "grilled-peaches_3", "grilled-peaches_4"]] [40767, "Introduction: Spooky Tortilla Chips. It's almost Halloween and Halloween Party time! \u00a0If you're like me, you have a bunch of cookie cutters but you never make cut out cookies. \u00a0 These chips are an easy way to use those cookie cutters and make some chips that really stand out. \u00a0These little ghosts and bats are an excellent way to enjoy your favorite dip, and are delicious all on their own. \u00a0All you need are some flour tortillas, cooking spray and some garlic salt and you're ready to begin! Step 1: Ingredients. Flour tortillas Cooking Spray Garlic Salt Step 2: Cut Out Your Favorite Shapes. I layered two tortillas on top of each other to make it go quicker. \u00a0Two burrito sized tortillas make enough ghosts and bat to fit on one half sheet pan.\u00a0 As you cut out each shape, place it on a silpat mat lined tray for easy clean up, or you can use parchment paper. Don't forget to save those scraps, they're just as delicious as chips too. Step 3: Spray and Season. Lightly mist your chips and sprinkle with seasoning. \u00a0You don't have to put a lot of seasoning on to make these delicious. Step 4: Bake at 350. Bake at 350 for a total of 15-17 minutes. \u00a0You will need to turn them mid cooking, and you may wish to spray again and add more seasoning. \u00a0I made a second batch and it was fine to skip this step but they do turn out a bit more delicious with seasoning on both sides. I baked for 7 minutes and then 7 minutes again. \u00a0They looked a little pale so I added 3 minutes. \u00a0 I think they got a wee bit brown so I'm guessing a perfect time is somewhere between 15-17 minutes. Step 5: Serve and Enjoy. Put a dollop of french onion dip or hummus on a plate and stand up a ghost in the middle of it, add other ghosts and bats to your heart's desire and enjoy a wonderful treat. You can use the scraps you saved to make a \"cooks treat\" which is basically a batch of yummy odd shapes for yourself, or do what I did and call them \"damask chips\" and serve them anyway, since you cut two tortillas together there are a lot of shapes that pair together well. I hope you'll try this Halloween treat at your Halloween party. \u00a0You can use your imagination and a knife to cut out other shapes, such as gravestones or owls in trees to make a spooky grave yard over your 7 layer dip! Happy Halloween!", ["spooky-tortilla-chips_0", "spooky-tortilla-chips_1", "spooky-tortilla-chips_2", "spooky-tortilla-chips_3", "spooky-tortilla-chips_4", "spooky-tortilla-chips_5"]] [40768, "Introduction: How to Bake Butterfinger Bars. How to make the best Butterfinger Bars for all occasions.By: Kathryn Franc, Shelby Montgomery, Arthur Luoto, and Daniel SpradlinThe following recipe will make about 32 Butterfinger Bars.List of Ingredients Layer 1:2 square unsweetened chocolate \u2153 cup butter 1 cup sugar 2 eggs \u00be cup flour \u00bd tsp baking powder \u00bd tsp salt Layer 2:\u00bc cup butter 2 Tablespoons cream 1 tsp vanilla 2 cups powdered confectioners sugar Layer 3:1 square unsweetened chocolate 1 tablespoon butterMaterials Needed:sifter 8 inch square pan spatula two bowls two frying pans (May also use the Microwave for these steps).Warning Contains Butter, Eggs, Wheat, and Chocolate Food Allergies Step 1: Layer 1. Total Time: 1 hr 15 min, (Prep. Time 15 min, Bake 30 min, Cool 30 min.)1. Heat oven to 350 degrees F.2. Grease 8 inch pan Alternatively, line an 8 inch pan with aluminum foil3. Add 2 squares of unsweetened chocolate and \u2153 cup of butter to a frying pan 4. Melt over hot water.Alternatively, add 2 squares of unsweetened chocolate and \u2153 cup of butter to a microwave-safe bowl. Place bowl in the microwave. Set Microwave on medium power for 1 to 1\u00bd minutes.5. Beat in 1 cup of sugar and 2 eggs with the melted chocolate and butter in a mixing bowl.6. Mix \u00be cup of flour, \u00bd tsp. of baking powder, and \u00bd tsp. of salt together in a separate bowl.Use a sifter for better consistency 7. Add flour, baking powder, and salt mixture to the bowl with sugar, eggs, chocolate, and butter.8. Stir until smooth9. Pour mixture into 8 inch greased pan.10. Bake 30-35 minutes.The layer is done baking when a brown crust appears. Below is an example 11. Cool for 30 minutes 12. Wait for layer 1 to cool before starting layer 2 Step 2: Layer 2 . Total Time: 55 min, (Prep: 10 min, Cool: 45 min)1. Brown \u00bc cup of butter over medium heat in frying pan. (Heat the butter until it starts to get a brown color to it)2. Blend in 2 tablespoons of cream and 1 tsp of vanilla.3. Mix in 2 cups of powdered confectioners sugar 4. Spread evenly over layer 1 5. Leave cool for 45 minutes 6. Wait for layer 2 to cool before starting layer 3 Step 3: Layer 3. Total Time: 1 hr. (Prep: Time 10 min, Cool: 50 min.)1. Melt 1 square of unsweetened chocolate and 1 tablespoon of butter in frying pan.Alternatively unsweetened chocolate and butter can be melted in the microwave.2. Spread a very thin layer over icing.3. Let sit and cool to room temperatureNow you have completed your bar cookies so eat and enjoy!", ["how-to-bake-butterfinger-bars_0"]] [40769, "Introduction: 3 Indian Chicken Fries ( As Evening Snack / Iftar Snack ) or ( Lunchbox or Dinner Ideas With Wrap/burger/sandwich ) . Here is 3 delicious Indian-style chicken fries .. enjoy as snack or make a tasty dinner or lunchbox meal with wraps/burger/sandwich .. enjoy :)I have added the 3 recipes in 3 steps .. Let's begin :) Step 1: Recipe #1 - Chicken Popcorn. Ingredients: ( for #1 Chicken popcorn )2 \u2013 boneless chicken breasts (cut into small pieces ) 1 tsp \u2013 lemon juice2 tsp \u2013 ginger-garlic paste 1 tbsp \u2013 coriander leaves (chopped) salt \u2013 1 tsp ( or to taste ) oil \u2013 for deep frying Spice powders: 1/2 tsp turmeric powder, 1 tsp \u2013 chilli powder, 1 tsp \u2013 coriander powder, 1 tsp \u2013 fennel powder, 1/2 tsp \u2013 pepper powder To dip chicken before frying: 1/4 cup \u2013 flour (plain flour/ maida ) 1/3 cup \u2013 waterMethod:Step 1) Get ready with all the ingredientsStep 2) Heat enough oil for deep frying ..Step 3) Marinate chicken pieces with lemon, salt, spice powders, ginger-garlic paste, coriander leaves ..Step 4) Mix 1/4 cup of flour in 1/2 cup of water and pour into the marinated chicken pieces and mix well ..Test the oil, by frying 1 piece ( it should sizzle when you drop)Step 5) Fry the chicken in small batches until golden orange and remove to a paper towel ..( Keep turning them and fry until golden ) .. Step 6) Once they are golden orange, take them out ..enjoy with your favourite sauce ! :)Baked version ( of chicken popcorn )For a healthy baked version: Grease a glass tray or foil with oil .. arrange the marinated chicken pieces.. Bake at 200C / 400F for 15 \u2013 20 minutes or until golden ..Dinner and Lunchbox ideasRoti wrap: ( You can make with any flatbread )Take 1 roti / chapati or any flatbreadAdd a tbsp of tomato sauce or ketchup in the centre ( like a line )Place some lettuce ( on the sauce )add 2 tbsp of mix of onion, green apple, cucumber and mashed avocado ( guacamole )add some chicken popcornadd more sauce or ketchup ..wrap ( by folding the bottom of flatbread first, then fold the sides in..)( wrap the bottom-half with foil to prevent spilling ) .. and enjoy as dinner or pack for lunch ( great option for kids and office lunch ideas )To make grilled chicken sandwich:Preheat the grill and arrange the breadadd some mix of chopped onion, green apple, cucumber, mashed avocado ( guacamole)..add some chicken popcorn, ketchup and chilli sauce .. ( You can vary the taste by adding tomato slices, avocado, onion and cheese for rest of the sandwich )Top with bread ..Spread some butter on topGrill for 3 minutes or ( as per grill instructions )..once ready take them out and enjoy !Tips:For the guacamole:Into a bowl, add 1 ripe avocado and mash ..add 1/4 cup of chopped onion, 1/2 cup of chopped cucumber, 1/2 cup of chopped green appleadd 1 crushed garlic, 1/4 tsp salt,1 tbsp chopped coriander leaves and 1 tsp lemon juicemix mix .. guacamole ready ! .. this is perfect for salads, wraps and sandwiches ! Step 2: Recipe #2 - Chicken Finger Fries. Ingredients: ( for #2 - Chicken finger fries )500 gms / 1 lb \u2013 chicken mince 1 tsp \u2013 lemon juice2 tsp \u2013 ginger-garlic paste1/4 cup \u2013 onion (finely chopped) 1 tbsp \u2013 coriander leaves (chopped) salt \u2013 1 tsp ( or to taste ) oil \u2013 for deep frying Spice powders: 1/2 tsp turmeric powder, 1 tsp \u2013 chilli powder 2 tsp \u2013 coriander powder, 1 tsp \u2013 cumin powder 1/2 tsp \u2013 pepper powder To coat chicken before frying: 1 \u2013 egg (beaten) 1 cup \u2013 bread crumbs ( use as needed )Method:Step 1) Get ready with all the ingredientsStep 2) Marinate chicken mince with salt, spice powders, lemon, onion, coriander leaves & ginger-garlic paste. After mixing, add a tbsp of oil and coat well..Step 3) Grease your palms and shape into 4 inch rolls ..Step 4) Beat 1 egg and coat the chicken ..Step 5) Coat the chicken with bread crumbs ..Step 6) Heat oil on medium-high and deep fry until golden.. ( once you drop in oil, it will slowly rise up and starts floating .. now keep rolling and fry them until evenly golden ) ..Step 7) Once golden brown, take them out .. enjoy with ketchup & green chutney note: You can also bake these for a healthy version. ( To bake, preaheat oven to 200C/ 375 F .. grease a tray or foil, place the chicken fingers on greased tray and coat in that oil.. Bake until golden for 20 minutes .. ( while baking, after 10 minutes, you can flip them and bake for another 10 minutes for even baking )..Dinner & Lunchbox ideaRoti wrap: ( You can use roti / chapati / kuboos / pita bread / any flatbread )Take 1 roti ( or any flatbread )Add some ketchup and green chutney in the centre ( like a line )Arrange baby spinach or lettuce in the centre ( like a line )Place chicken fingersMore green chutneyplace 2 or 3 cucumber slices and carrot slicesadd some yogurt and green chutney saucewrap .. ( start by folding bottom first, then the sides ).. wrap (the bottom half) with foil to prevent spilling.. and enjoy as dinner or pack for kids lunchbox or office takeaway !Chicken Buns : ( Using hot dog buns )Take the bottom of bun, and spread some ketchup and mayonnisePlace some lettuce or baby spinachPlace cheese slicekeep 2 or 3 chicken finger frieskeep onion slices and cucumber slices.. and red chilli saucetop with bun !.. and enjooooy ! .. ( wrap with foil and eat for dinner or pack for kids lunchbox or office takeaway ).. Step 3: Recipe #3 - Chicken Potato Patty (cutlet). Ingredients: ( for #3 Chicken potato patty/cutlet )500 gms / 1 lb \u2013 chicken mince 3 \u2013 boiled potatoes ( peeled & mashed ) 1/2 cup \u2013 green peas 1 tsp \u2013 lemon juice 2 tsp \u2013 ginger-garlic paste 1/4 cup \u2013 spring onion / green onion (finely chopped)1 \u2013 chilli (red or green) (finely chopped) salt \u2013 1 tsp ( or to taste ) oil \u2013 for deep frying Spice powders: 1/2 tsp turmeric powder, 1 tsp \u2013 chilli powder 2 tsp \u2013 coriander powder, 1 tsp \u2013 fennel powder 1/2 tsp \u2013 pepper powder To coat chicken before frying: 1 \u2013 egg (beaten) 1 cup \u2013 bread crumbs ( use as needed )Method:Step 1) Get ready with all the ingredientsStep 2) Marinate chicken with mashed potato, spices, lemon green onion, chilli, ginger-garlic paste and peas .. ( make like a dough, .. add a tbsp of oil and coat well ) ..Step 3) Take a small amount of chicken mix and shape it into a round patty or cutlet ..Step 4) Coat or dip in beaten egg ..Step 5) Coat with bread crumbs and place on a plate ..note: You can also fry or bake without the egg & bread crumbs ..Step 6) Heat oil and deep fry the patties/cutlet until golden .. keep turning and fry until goldenStep 7) Once they are golden brown, take them out .. ( You can also bake these for a healthy version, .. Arrange on greased tray or foil and coat with some oil.. bake at 200C / 375 F for 20 minutes or until golden .. )Enjoy with your favourite sauce ! .. goes well with sweet chilli sauce, mayonnise, green chutney, ketcup .. and your choice too :)Dinner or lunchbox idea Chicken Burger: ( Use burger buns to make this )Take the bottom of burger bunSpread some green chutney sauce ( or ketchup or any sauce )Place some lettucePlace 2 chicken pattiesAdd some ketchup, mayonnise and a cheese slice ( or more if you like a slice of tomato and 2 slices of cucumberTop with bun .. and Chicken Burger is READY ! ..enjoy for dinner or pack for luncbox .. yummy ! ( Tip: wrap the bottom half of burger with foil to prevent spilling while eating :)Tips:To prepare the green chutney sauce: Into a blender, add 1 cup of coriander leaves, 1/4 cup mint leaves, 2 green chillies, 1 tsp lemon juice, 1 garlic, salt to taste, 2 tbsp water and grind until smooth.. ( refrigerate and use for a week )note: This is very spicy .. to make it less spicy, add some yogurt to make \u2018hotel style\u2019 yogurt green chilli sauce ..Hope you will make these delicious chicken platter :) .. Let me know if you did :) .. ", ["3-indian-chicken-fries-as-evening-snack-iftar-snac_0", "3-indian-chicken-fries-as-evening-snack-iftar-snac_1", "3-indian-chicken-fries-as-evening-snack-iftar-snac_2", "3-indian-chicken-fries-as-evening-snack-iftar-snac_3"]] [40770, "Introduction: How to Make the Spice Sumac and Sumac Lemon Pepper. Sumac is a spice used mainly in middle eastern cooking. It adds a sour note and a beautiful red color to food, much like lemon peel adds sourness and yellow. I find that Sumac's sourness is much quicker to fade and has almost no aftertaste. Not surprisingly, the spice Sumac comes from the plant Sumac. So let's start Step 1: Collect Your Sumac and Supplies. Warning Do not eat any wild food unless you can positively identify it. Sumac is one of the easier wild foods to identify though. It has red clusters of berries rising above the foliage. Don't worry too much about poison sumac, for while it shares a name, it has white berries, not red ones.You will want to collect the clusters during a dry period, as rain can wash out the acid that makes them sour. Collect as many as you think you will need, but keep in mind that 1 cup of berries is only about 1 1/2 teaspoons of spice. It shouldn't take very long to collect all the berries you need for a years cooking.Let your berries dry in a cool dark place for a week or two, as this makes the spice much easier to seperate from the seeds.You will need, 1- sumac clusters2- a sifter, strainer, or colander3- a blender, herb grinder, or food processor Step 2: Grind Your Sumac Berries. Put the berries in a food processor, or blender. I am using a cheap herb grinder. You don't need to worry too much about power, as you are knocking the dry fruit off of the seed. Pulse them in the blender for a while until the seeds are mostly yellow and there is red dust seperate from the seeds.This red dust is your spice. Step 3: Strain the Seeds Out of Your Sumac . Put the mixture through a strainer, colander, or mesh. I used a flour sifter, as it moves the seeds well and lets the spice fall through. This red spice is Sumac. If you taste it you will notice that it is very tart, but the sourness fades quickly. You can use it as is, sprinkling a little on chicken breasts or fish. It is also delicious on vegetables or kabobs.Or you can make red lemon pepper with it. Step 4: Make Red \"lemon\" Pepper and Enjoy. Mix the Sumac with freshly ground pepper, 1/3 pepper to 2/3 sumac. It will have a tendancy to clump somewhat, but don't worry too much about that. Put into a spice shaker and use just as you would lemon pepper. Delicious on zuchinni or grilled veggies.Here is some Red-lemon pepper on a steamed chicken breast. It made a normally bland meal delicious.I hope that I have given you some ideas on how to use this wild edible, and I hope you have found that this expands your options in the kitchen.Live a hands on lifehandsonlife.org", ["how-to-make-the-spice-sumac-and-sumac-lemon-pepper_0", "how-to-make-the-spice-sumac-and-sumac-lemon-pepper_1", "how-to-make-the-spice-sumac-and-sumac-lemon-pepper_2", "how-to-make-the-spice-sumac-and-sumac-lemon-pepper_3", "how-to-make-the-spice-sumac-and-sumac-lemon-pepper_4"]] [40771, "Introduction: Classic Slow Cooker Chicken Cacciatore . A classic Italian dish! This chicken cacciatore recipe is delicious and is very easy to make. This is great to make in the fall with the last harvests of tomatoes and peppers.Prepare ingredients the night before. Next morning, place ingredients in the crockpot, turn crockpot on and leave for work. Later that evening, come home, and your dinner was done! And the leftovers freeze perfectly. Step 1: Ingredients:. 1 chicken, cut into serving pieces (I leave the skin on, bonedin chicken, for better flavor)4 tbsp. olive oil6 tbsp. unsalted butter1 large Spanish onion, sliced1/4 inch slices4 cloves garlic, minced1 large green pepper, sliced1 cup button mushrooms, opt.1 can (28 oz.) Hunts Whole Peeled Plum Tomatoes including juices, cut tomatoes in half1 can (8-ounce) tomato sauce\u00bc cup white wine, opt. or \u00bc cup water1 teaspoon salt\u00bd tsp. black pepper, more or less to taste1/4 teaspoon cayenne pepper2 -3 teaspoon dried oregano leaves, crushed1-2 teaspoon dried basil leaves, crushed2 tsp. Italian Seasoning1/2 teaspoon celery seed2 dash cayenne pepper2 -3 bay leaves Step 2: Rest the Bird:. Take the package of chicken out of the fridge 20-30 minutes before you want to cook to allow it to come up to room temp. Note:Room temp before cooking, heats more even and much faster. Step 3: Preparing Chicken:. Place the raw chicken on a plastic cutting board. Remove extra skin or lumps of fat. You may be able to pull these lumps of fat off the chicken with your hands.Note: I personally use kitchen scissors, they\u2019re much easier and I don\u2019t what gross gunk under my fingernails! Step 4: Seasoning:. Season the chicken pieces (all sides) with season salt, and pepper. Step 5: Meanwhile:. In a medium bowl combine, the tomatoes, tomato sauce, salt, black pepper, cayenne pepper, dried oregano leaves, dried basil leaves, celery seed, Italian seasoning, cayenne pepper and wine, mixing until well combined. Set aside. Step 6: The Veggies:. Peel and fine chop the garlic. Peel and cut onion in half. Then sliced each half in to semi thin slices. For the green pepper(s), core and slice into medium thin slices. Set vegetables aside. Step 7: Searing: Takes Minutes and Enhances the Flavor!. In a large cast iron frypan, over medium heat, add butter and oil.Melt the butter with oil. Step 8: Coat Chicken:. In a in a food storage bag, combine about 3/4 cup all purpose flour with salt, pepper and paprika as desired. Place chicken pieces, one at a time into bag. Shake to evenly coat the chicken. Step 9: . Add chicken to the heated frypan (skin side down), a few pieces at a time without crowding. Sear the chicken about 3-4 minutes per side, until (all sides) the chicken has a golden brown color. Remove chicken to a platter, set aside. Step 10: . Continue cooking each piece of chicken about 3-4 minutes per side, until the chicken has a golden brown color.Note:Browning the chicken before placing in the crockpot adds a wonderful caramelized flavor you just can't get from the slow cooker. Step 11: Into Crockpot:. To bottom of the crock, add a single layer of onions. Step 12: . Then add 2 -3 pieces of chicken to the top of onions in the crock. Step 13: . Add half of remaining onions, half of green peppers, and half of garlic. Step 14: . Add the remaining chicken, then add the remaining onions, green pepper and garlic. Step 15: . Pour the tomato mixture over the chicken in crock, then add the bay leaves. Cover with lid. Step 16: . Set the crockpot timer to desired time. Cook on HIGH 2 \u00bd to 4 hours or on LOW 6 to 8 hours, or until the chicken is tender and falling off the bone. NOTE:The timing of the cooking will vary based on your slow cooker and the size of the chicken. It may be a bit less, than 8 hours. Step 17: Don't Open the Lid During Cooking!. Although it may be tempting to peek inside crock, but don't open the lid during cooking! When you remove the lid, the slow cooker loses heat, and it takes a while to heat back up.Note:If you really NEED open the crock lid for \u201cadd-ins\u201d, keep it as brief as possible. Step 18: . When chicken is done cooking, discard bay leafs. Step 19: Serving:. Option #1:With a large slotted spoon, carefully remove the chicken pieces, careful not to break it apart too much. Remove the skin and bones from the chicken then return chicken to crockpot, stirring all ingredients to combine. Return the chicken pieces to the crockpot and stir so that they are well submerged in the tomato mixture. Cover and cook another 30 minutes. Step 20: OR.... Option #2:Transfer the chicken pieces to a plate, followed by the vegetables. Taste the sauce for seasoning and adjust if needed. Skim the surface of the sauce if excessively greasy. Spoon the sauce over the chicken and serve. Step 21: Serving:. Chicken cacciatore can be served pasta such as spaghetti, linguine, or penne. Also good served with rice or mashed potatoes, or in a bowl by itself! Step 22: To Freeze:. Transfer the cooled cacciatore into an air tight container and transfer to the freezer. The day of serving, thaw it out in the morning and bring to room temperature. Transfer to a saucepan and reheat over low-medium heat until heated through.", ["classic-slow-cooker-chicken-cacciatore_0", "classic-slow-cooker-chicken-cacciatore_1", "classic-slow-cooker-chicken-cacciatore_2", "classic-slow-cooker-chicken-cacciatore_3", "classic-slow-cooker-chicken-cacciatore_4", "classic-slow-cooker-chicken-cacciatore_5", "classic-slow-cooker-chicken-cacciatore_6", "classic-slow-cooker-chicken-cacciatore_7", "classic-slow-cooker-chicken-cacciatore_8", "classic-slow-cooker-chicken-cacciatore_9", "classic-slow-cooker-chicken-cacciatore_10", "classic-slow-cooker-chicken-cacciatore_11", "classic-slow-cooker-chicken-cacciatore_12", "classic-slow-cooker-chicken-cacciatore_13", "classic-slow-cooker-chicken-cacciatore_14", "classic-slow-cooker-chicken-cacciatore_15", "classic-slow-cooker-chicken-cacciatore_16", "classic-slow-cooker-chicken-cacciatore_17", "classic-slow-cooker-chicken-cacciatore_18", "classic-slow-cooker-chicken-cacciatore_19", "classic-slow-cooker-chicken-cacciatore_20", "classic-slow-cooker-chicken-cacciatore_21", "classic-slow-cooker-chicken-cacciatore_22"]] [40772, "Introduction: REDNECK EGG ROLLS. This is a go to snack food anytime we have left over barbeque around the house. The crunchy egg roll paired with the BBQ and slaw is amazing. We also make this up for parties and big games. Your not limited to just using BBQ either. Try using grilled fish and slaw is a great combo also. Step 1: Everything You Will Need. Here are the items I use. You can add or remove the slaw based on your taste preference. You can even add BBQ beans if you want.Left Over BBQ, Egg Roll Wraps, Slaw Mix, Mayo, BBQ Sauce, Cooking Oil, Water (to make wraps stick together). Step 2: Heat Up the Q. I just throw the BBQ is a microwave safe bowl and microwave on high for around 2 minutes. Step 3: Slaw. Mix up your slaw per your preferences. Step 4: Add Some Heat. You can deep fry these if you want but I usually just put 1/2 cup of oil in a skillet to pan fry the egg rolls just because it saves a lot of oil. You will want to heat the oil pretty hot but you don't want the grease popping. Step 5: Wrap It Up. Lay out on one the eggroll wrappers, they are thin. Place your BBQ and slaw in the center. Lightly brush around the edges with a brush dipped it water. This will help it all stick together. Next fold up your top and bottom edges then roll it up. Step 6: Fry Em' Up. Place your egg roll in the hot skillet (be careful of the hot oil please) I usually cook about 4 at a time but just did one at time for the pictures. I usually cook them on all four sides for around a minute each or until it starts to brown. Step 7: Reap Your Rewards!. Congrats.. You just made one of the most addictive snacks out there. Get your favorite BBQ sauce for dipping and enjoy.Thanks for reading, hope you enjoyed this Instructable.", ["redneck-egg-rolls_0", "redneck-egg-rolls_1", "redneck-egg-rolls_2", "redneck-egg-rolls_3", "redneck-egg-rolls_4", "redneck-egg-rolls_5", "redneck-egg-rolls_6", "redneck-egg-rolls_7"]] [40773, "Introduction: Bacon& Ham Mac& Cheese (Dairy Free). This is a awesome Dinner/ Side. This meal is anything but vegan but it is Dairy Free. If you don't want to make it dairy free don't just replace the Dairy free stuff for Full on Dairy products it would work just as well. If you want it to be Vegan just remove all the pork products and change the chicken broth out for vegetable broth. I also recommend putting Texas Pete Hot sauce on it for extra kick. Step 1: Gather Ingredients/ and Tools. You will need FOOD1/2 lb Bacon1/2 lb Ham (cubed)10 slices or more Yellow American cheese (it is dairy free and Vegan) or your fav cheeseabout 4 cups Chicken Broth1 tbs Dijon Mustard Salt and Pepper to taste1 lbs Cavatappi Pasta (cooked to box instructions)4 oz Butter (I used Vegan/ Dairy Free butter)about 3/4 cup FlourTOOLSSauce panWhisk Rubber spatulaPasta Pan/ Strainer Tongs Plate w/ paper towelsElectric Griddle ( to cook the bacon, a microwave could also be used) Step 2: Cook the Pasta and Bacon. Use the box its easier. Just cook the bacon. I hope that I don't need to explain this everyone should know how to cook bacon. Step 3: Making the Sauce. Melt all of your butter in the pan. Once melted slowly start whisking in the flour ( you may need more or less depending on the weather). Keep mixing until the mixture turns into a nice golden brown paste (see the pic). Now add the broth whisk quickly to remove all of the lumps. Once you have removed all of the lumps bring the sauce up to a simmer, whisking continuously. Now you can get your sauce to the desired thickness by heating more or adding a little more broth. Once you have gotten the sauce to the desired thickness slowly mix in the cheese piece by piece. Ounce combined add Salt and Pepper and mustard and stir. The sauce is know finished turn off the stove and set aside. Step 4: Now Combine and Serve. Drain the pasta, pour sauce onto the pasta and add the ham and bacon. Stir. Now heat the mix. and serve and enjoy.", ["bacon-ham-mac-cheese-dairy-free_0", "bacon-ham-mac-cheese-dairy-free_1", "bacon-ham-mac-cheese-dairy-free_2", "bacon-ham-mac-cheese-dairy-free_3", "bacon-ham-mac-cheese-dairy-free_4"]] [40774, "Introduction: Buttery Bacon Sauce. \n If you have a weakness for salty bacon, zippy hot sauce and creamy butter... you're in the right place. ;-)\u00a0\nButtery Bacon Sauce was initially created for popcorn, but I declare it officially scrumptious as a dunking sauce for bread.\nThe possibilities are nearly endless... but\u00a0before I digress too far off course, I'd better post this simple recipe! \u00a0Ingredients:\n\t\t1/2 cup Butter (1 stick)\n\t\t3-4 oz Bacon -or- 1/4\u00a0cup bacon bits\n\t\t1-2-3 or more teaspoons of Louisiana Hot Sauce (or your personal favorite)\n\t\t1/4 teaspoon Garlic Seasoning Salt- or add\u00a0to taste\n\t\tCrushed red pepper flakes- the hot ones. ;-)Preparation:\u00a0\nUse scissors to cut the bacon into small pieces. Sprinkle with a pinch of pepper flakes and fry in a medium sauce pan over medium heat until crispy. Drain on a paper towel and pat off the excess grease.\nUse another paper towel to wipe out the pan, removing most of the bacon grease. Add the butter and let it melt slowly.\nWhile the butter is melting, put the bacon pieces into a bullet, blender or food processor. Wiz-bang the bacon for about 10-20 seconds until it is finely ground as pictured.\nAdd the melted butter, salt and hot sauce to the bacon in the blender. Wiz-bang again for a few seconds.\nTaste the sauce and add more salt or hot sauce as preferred.\u00a0\nDrizzle over fresh popcorn, use it as a dipping sauce for soft breadsticks... or? ;-)\nRefrigerate any leftovers for use in other recipes. I have a few ideas I'll share soon. I hope you'll share your ideas, too.\nEnjoy!\n\u00a0\n ", ["spicy-bacon-butter-sauce_0"]] [40775, "Introduction: Ho Ho Ho! It's Santa's Cosmo!. Ho Ho Ho!\u00a0 It's Santa's Cosmo!\nSanta IS real\u2026right?\u00a0 There are plenty of myths and traditions that surround the ever mysterious Sir Kringle - and even more rumors begin to circulate every year during the holidays.\u00a0 Here's a fun fact - Santa was a bachelor up until about 1800 when mentions of Mrs Clause started surfacing.\u00a0 Thanks to time zones and the rotation of the earth, Santa\u2019s Christmas day lasts for 31 hours if he travels east to west, and visits 822.6 homes per second. This gives him 1/1000th of a second to park, race down the chimney, fill the stockings, distribute the remaining gifts under the tree, eat the snacks, climb up the chimney and into the sleigh and fly to the next house.\u00a0 Now that's a man who deserves a drink or two!\u00a0 Santa's Cosmo is easy to mix and best of all it tastes of the holiday's.Santa's Cosmo:\n1oz Whipped Cream Vodka\n2oz Cranberry Juice\nSplash of lime juice\nMix all in a shaker with lots of ice until the shaker is frosty.\u00a0 Strain into a cocktail glass and garnish with a candy cane.", ["ho-ho-ho-its-santas-cosmo_0"]] [40776, "Introduction: Apple Accented Chai Tea. This is one of my favorite fall recipes. It has a great flavor of ginger, cinnamon, and honey. It makes about a half gallon of liquid chai mix. I usually mix it 3 or 4 parts chai mix to 1 part milk. Step 1: Ingredients. 25 - 1 to 1.5 inch slices of fresh ginger18 cups of water15 to 18 tea bags depending on the type2 Tablespoons Sugar12 to 14 - 6 inch Vanilla Beans Cut into 1 inch sections25 Cardamom Seeds20 Whole Cloves1/2 Teaspoon nutmeg8 - 4 Inch Cinnamon Sticks1.3 Cups honey3 or 4 apples Step 2: Prep . Cut the vanilla beans into one inch sections, the ginger into 1/8 inch wide slices, and one whole apple into thin sectional slices (make sure to remove all seeds but they do not have be cored). Count out the correct number of cardamom seeds, whole cloves, and cinnamon sticks. Step 3: Combine Ingredients. Mix all ingredients (except the honey) into a large pot, and place it on to the stove top over medium to high heat. Bring the mix to a boil,stirring occasionally, then lower heat to low and simmer covered for 20 minutes. Note: I put a range on the number of tea bags because it depends on the type you use and the strength of the bags. If you use a darjeeling or a weakish decaffinated black, use more bags. If you use a strong black tea (english or irish breakfast), I prefer less tea to prevent the tea flavor from overwhelming. Step 4: Add Honey. After 20 minutes add the honey, stir until it is dissolved, then simmer for another 10 minutes covered. Pour the mix from one pot into another through a thin strainer to filter out the larger ingredients. I often take the filtered ingredients and reboil them with half the water, half the honey, and half the tea bags. Step 5: Enjoy. As I said before, I mix the chai mix with about 20% milk, and heat again. Step 6: Apple Mug. To serve the chai, I cut an apple into a cup. I cut the top off, dug out the content with a spoon, and poured the hot chai inside. Step 7: Natural Insulation. Put the tops on to keep the chai warm while your serve them. Hope you enjoy. ", ["apple-accented-chai-tea_0", "apple-accented-chai-tea_1", "apple-accented-chai-tea_2", "apple-accented-chai-tea_3", "apple-accented-chai-tea_4", "apple-accented-chai-tea_5", "apple-accented-chai-tea_6", "apple-accented-chai-tea_7"]] [40777, "Introduction: Potato Wedges. I've been working on getting baked potato wedges right for quite some time. I started with french fries but was never satisfied with them - they always turn out a bit too dry in the oven. Increasing the thickness to a potato wedge helps keep them nice and soft inside but crunchy on the outside. :DThe trick to really tasty potato wedges is lots of seasoning - go overboard and they'll be delicious! Step 1: Ingredients. 3-4 russet potatoes (however many you can fit on a baking sheet)olive/vegetable oilpepper/salt/seasoningYou'll also need a nice rimmed baking sheet to bake them on. :D Step 2: Prep Work. Preheat the oven to 425 F.Wash the potatoes and dry them well.Cut them in half lengthwise, and then in half again. Cut each fourth of the potato into half or thirds, angling the knife so that they come out in a wedge shape. (This will really depend on the size - you don't want them more than an inch thick, really!)Throw on a few good pinches of salt, a few glugs of oil and a good amount of seasoning. I absolutely love this Mediterranean seasoning on them - I use between 1/2-1 tablespoon of it when I make them. Other times I use a mix of cayenne, paprika, garlic powder and pepper. That's really great too. Just make sure the wedges are nice and slick with oil and you can see the seasoning all over them. Keep adding until they're covered! Step 3: Baking. Spread the wedges out evenly on a baking sheet - just make sure they're not touching. :)Bake them for 20 minutes at 425 F and then flip them over. Bake another 15 minutes or until done. I typically pierce one of the thicker ones with a knife to test it - if it goes in without resistance, you're ready to eat!", ["potato-wedges-2_0", "potato-wedges-2_1", "potato-wedges-2_2", "potato-wedges-2_3"]] [40778, "Introduction: Del Monte\u2019s Pumpkin Bread . This is a long-time favorite recipe for Del Monte\u2019s Original Pumpkin Bread recipe, which first appeared on their pumpkin can label since 1969.Ingredients:3 cups sugar1 cup salad oil1 16-ounce can pumpkin4 eggs, beaten3 1/2 cups flour2 teaspoon salt2 teaspoons baking soda1 teaspoon baking powder1 teaspoon cinnamon1 teaspoon nutmeg1 teaspoon allspice1/2 teaspoon ground cloves2/3 cup waterDirections:Sift together flour, baking soda, salt, baking powder, nutmeg, allspice cinnamon, and cloves. Add to the pumpkin mixture alternately with the water. Mix well after each addition.Pour into 2 well greased and floured 9 x 5-inch loaf pans. Bake at 350\u00baF. for 11/2 hours, until loaves test done. Let stand 10 minutes. Remove from pans to cool. Makes 2 loaves.NOTE: I wish BEFORE people posted a recipe claiming it's the genuine recipe from a certain company\u2026 they were honest! I posted this recipe because I had previously posted that I\u2019m looking for an actual recipe either a photocopy or picture of LIBBY'S\u00ae Pumpkin Nut Bread on the label of canned pumpkin. The recipe can be found on the in side of LIBBY'S\u00ae Pumpkin can label in 1980-1990\u2019s. Through the years, LIBBY'S\u00ae has altered the recipe. Step 1: . Cream sugar and oil. Add eggs and pumpkin: mix well.", ["del-montes-original-pumpkin-bread_0"]] [40779, "Introduction: Melon Bowl. This is a fanciful and easy melon bowl. You can put assorted fruits and other things inside of it. This uses knifes so make sure you do this under adult supervision. Step 1: What You Need. The tools your going to need include:chef knifemelon ballerparing knife*bowl*and any thing else that might be helpful to you* means not shown Step 2: The Cuts. So when you start make sure that the bottom is flat or it will roll. You can cut the bottom but make sure your not to deep.First find the middle part of the melon and make a cut diangle then follow in the order all away around, the melon should look like its got sharp mountain peaks. You have to make shure that the v shape cuts are all the way through. Next the top should come right off. Step 3: Balling the Inside. choose which side you like better and start using the melon baller . Make sure that you dont dig out the bottom of the bowl. Ball it out untill its deep enough or you have enough balls. Don't worry about it not looking nice on the sides, we'll clean that up later. Step 4: Cleaning the Inside. Making the sides if the peaks look nice, use a paring knife to cut the extra red melon away but leave some for it to look good. To make your bowl not have any marks or gouges it, scrape away the sides untill smooth. You will get a lot of liquid when scraping so pour it out once in a while. You can take out the scraps and put them some where. (or eat them). Step 5: Filling the Bowl. Rinse and wash your fruits,then you can dry the inside of the bowl. I did so there was no extra water. then (since you have a ton of melon) cover the majority of the bottom with melon, the throw in the rest of your fruits (we used kiwi, grapes and blueberries). Step 6: All Done. Now once the fruit is in your all done. I hoped you like it, this was my very first instuctable, so leave commets I will read them and answer any questions. I hoped you enjoyed and thanks for reading.", ["melon-bowl_0", "melon-bowl_1", "melon-bowl_2", "melon-bowl_3", "melon-bowl_4", "melon-bowl_5", "melon-bowl_6"]] [40780, "Introduction: Rasperry Rhubarb Syrup. This is a fairly simple and inexpensive recipe to make if you have are access to fresh raspberries and rhubarb. It's a sweet, tart syrup that tastes great in mixed drinks or on pancakes. With minor cooking alterations, this recipe can also be used to prepare juice or jelly. Step 1: Ingredients and Supplies. Ingredients:1 gallon of fresh raspberries 3 medium stalks of fresh rhubarb 1 cup water Approx. 3 cups white sugar (variable to taste) Supplies: cheese cloth 2 large pots wooden spoon potato masher ladle butcher string half pint mason jars (at least 5)tongs (even better if they're designed for canning, but they don't have to be) Step 2: Preparing the Syrup . 1. Add water, rhubarb, and raspberries to pot. On medium heat, alternate between mashing and stirring.2. When the rhubarb breaks up easily (15-20 min.) remove from heat.3. Cut 3-4 layers of cheesecloth to fit over an empty pot (leave at least 3 inches of slack all around). Pull it taught, tie it on, and start ladling the stew over the cheesecloth.4. Let it drip and cool for at least 10 minutes. Carefully gather the cheesecloth from under the string, and tie the pulp into a sac. If you're patient enough to really let it cool, you can squeeze the excess juice with your hands. If its still too hot, use a masher but be careful not to break the cheesecloth.5. When you've got as much juice as you can out, add the sugar and stir as you bring to a boil. 6. Let simmer on low. It's a matter of taste how long you want to reduce it. The longer you wait, the thicker the syrup will be (until it sets as a jelly). Reduce it down by a couple cups, and you should get a nice thick syrup that's still runny enough to pour. *Keep in mind, you won't get to see the true consistency until it's set and refrigerated, so don't wait for it to thicken in the pot. Also, you want your jars ready to go when your syrup is still really hot, so start sanitizing them while it's still reducing.**Suggestion: Save the pulp to make fruit leather instead of discarding it. Step 3: Canning the Syrup. 1. Fill a large pot with enough water to just cover your jars, add the rings (but make sure you don't put the lids in yet!), and bring water to a boil. Let it boil a few minutes, then turn it down to simmer.2. Remove jars (one at a time) with tongs, and ladle in the syrup (remember to leave about a half inch of room for air pressure).3. With tongs, dip the lid in the simmering water for about 30 seconds (just enough to heat the glue without melting it), then immediately put on. Rings can wait a bit. I screw mine on after all my lids are prepared.4. When rings are on snug, put them back in the simmering water for 30 seconds or so. This step isn't always necessary, but a good precaution to make sure they all pressurize right.You're finished! Enjoy it with whatever you like, give it away, or store it indefinitely. ", ["rasperry-rhubarb-syrup_0", "rasperry-rhubarb-syrup_1", "rasperry-rhubarb-syrup_2", "rasperry-rhubarb-syrup_3"]] [40781, "Introduction: Easy Cheesy Slow Cooker Casserole. Sometimes you just feel like throwing some things in a pot and letting it cook while you go about your busy day. This is definitely one of those recipes. You literally just throw it all in the slow cooker and let it go.Ingredients:1 12 oz box pasta (I used spinach rotini)1 small red onion, diced1 28 oz can diced tomatoes1 tsp oregano1 - 1 1/2 lbs ground beef1 1/2 - 2 cups of shredded cheese (your choice, I used co-jack)1-2 cloves garlic or garlic scapes (I used some scapes I cut yesterday)Salt and pepper, to tasteGear:6qt slow cooker Step 1: Throw It All In.... Throw all the ingredients in the slow cooker and cook on high for four hours or low for 7-8 hours, stirring occasionally. That's it! Enjoy! Step 2: Easy Cheesy Slow Cooker Casserole. ", ["easy-cheesy-slow-cooker-casserole_0", "easy-cheesy-slow-cooker-casserole_1"]] [40782, "Introduction: Almond Cake - Tarta De Santiago Recipe. This cake recipe originates in Galicia (Spain) and its main ingredients are eggs, sugar and almonds or almond flour. Typical way to serve it is to cover it generously with icing sugar leaving only the middle part without it which is shaped into a cross of St. James.www.happyfoodstube.com/almond-cake-tarta-de-santiago Step 1: Ingredients:. For a 18cm cake tin (5-6 portions)130g almonds130g caster sugar3 large eggs zest of\u00bd lemon\u00bd teaspoon cinnamon + icing sugar (optional)Preheat the oven to 180\u2070 C Line a cake tin (18cm in diameter) with baking paper. Beat the eggs with a fork. Add almonds mixed with cinnamon & lemon zest. Mix well until all ingredients are blended. Mix until all ingredients are well blended. Bake at 180\u2070 C for 35 minutes or until cooked. Once the cake is completely cooled off, sprinkle with icing sugar (optional). Step 2: Watch the Video for This Tutorial:. www.youtube.com/watch?v=KbAv0CZAKq0 Step 3: Visit Our Website for More Recipes and Videos. www.happyfoodstube.comwww.youtube.com/happyfoodstube", ["almond-cake-tarta-de-santiago-recipe_0"]] [40783, "Introduction: Homemade Bounty. 4 reasons why you should try making these candy bars : you dont need to be a professional candy maker to make them you dont need special tools\u00a0 making them is so easy and it wont take from you more than 20 mins. its taste looks like the REAL bounty Step 1: Ingredients. 1- 1 cup grated coconut 2- 1 pinch of salt 3- 1 tablespoon sweetened condensed milk 4- 1 tablespoon cornstarch 5- about 100 grams chocolate\u00a0 Step 2: . mix all the ingredients together (except the chocolate) and then shape them to form bars Step 3: . put the chocolate in a hot water bath till it melts Step 4: . and finally cover the coconut bars with the melted chocolate\u00a0", ["homemade-bounty_0", "homemade-bounty_1", "homemade-bounty_2", "homemade-bounty_3", "homemade-bounty_4"]] [40784, "Introduction: Diy Gingerbread House. Easy, cheap, beautiful. That's all. Step 1: Tools and Materials. -paper\n-pen\n-ruler\n-gingerbread dough\n-knife, other stuff Step 2: Making the Gingerbread. After you make the gingerbread dough, cool it for 10 minutes. Step 3: Cut Out. Step 4: Bake. Bake it for 10-20 minutes. Step 5: Ready. Step 6: Glue It Together. Add 25dkg sugar to 1 egg albumen. Step 7: Decorate It. Step 8: Ready!!!. ", ["diy-gingerbread-house_0", "diy-gingerbread-house_1", "diy-gingerbread-house_2", "diy-gingerbread-house_3", "diy-gingerbread-house_4", "diy-gingerbread-house_5", "diy-gingerbread-house_6", "diy-gingerbread-house_7", "diy-gingerbread-house_8"]] [40785, "Introduction: Spicy Grilled Chicken Legs. Grilled Chicken is perfect dish during Summer. My family Loves it lot at any time. Here I made this Dish on Stove top Method. I used Cast Iron Grill Pan to cook the Chicken legs. You can adjust the spicy taste according to your taste buds. Step 1: Ingredients. 2 Chicken legs with thigh (Skin on)1 1/2 tablespoon of Chilli powder1 tablespoon of Garam Masala Powder ( It is available in Super Markets or Indian Stores)1 teaspoon of Cumin Seed Powder1 teaspoon Ginger Garlic paste1 tablespoon of Curd1 tablespoon of Lime juice1 teaspoon of Salt1 tablespoon of Butter (divided) Step 2: Marinade the Chicken Legs. 1. Wash the chicken and slit it with knife. ( Minimum 3 slits)2. Take a large mixing bowl, add all the ingredients (expect chicken, Butter) and mix well. ( Do not add water)3.Take a chicken leg and rub it in the mixture. Repeat the same for another leg.4. Cling wrap the chicken bowl and Keep it in fridge. Marinade the chicken for 6 hours or overnight. Step 3: Grill It Up!. 1. Heat the grilling pan over medium Flame.2. Once it heated, melt butter on the pan. Place the chicken legs on the Pan.3. Every 15 minutes, flip the chicken to other side and grill it.4. Cook it for about 1 hour or until the outer skin of the chicken looks brown. Step 4: Grilled Chicken Legs Are Ready to Serve. 1. Serve the chicken with some slices of Purple onions and Tomatoes!!", ["spicy-grilled-chicken-legs_0", "spicy-grilled-chicken-legs_1", "spicy-grilled-chicken-legs_2", "spicy-grilled-chicken-legs_3", "spicy-grilled-chicken-legs_4"]] [40786, "Introduction: Five Minute Fondue Pot. Craving for a late night fondue snack? If you have a garage shop, you can make a quick and easy tea cup fondue in minutes. What you need: Material:Tea cupCandleNails or screws, longScrap piece of plywoodTools:Drill and screw driverVice or a work piece holderWarning: Make sure you have a way to secure the work piece for drilling through wood! Step 1: Make the Base. I use a piece of scrap ply wood and some long wood screws (3\") to create a base by screwing through the plywood to make \"legs.\" Place it nails side up. Step 2: Add Candle. Add a tea light candle in the middle of the plywood base, surrounded by the screws, Step 3: Add Tea Cup, and Enjoy. Add a tea cup on the screws/legs and your favorite fondue ingredients. Enjoy!", ["make-a-quick-easy-small-fondue-pot-in-five-minutes_0", "make-a-quick-easy-small-fondue-pot-in-five-minutes_1", "make-a-quick-easy-small-fondue-pot-in-five-minutes_2", "make-a-quick-easy-small-fondue-pot-in-five-minutes_3"]] [40787, "Introduction: Brussels Sprout Salad. This\u00a0brussels sprout salad falls under the category of \"ugly but tasty\" - it's absolutely delicious, but it is nearly impossible to make it look nice.\nIf you like brussels sprouts, this is a quick and easy recipe to use them in - goes by much faster than roasting them, and it's a good excuse to eat lots of bacon. Step 1: Ingredients:. \n\t\tpound of brussels sprouts\n\t\tred wine vinegar OR fresh lemon juice\n\t\t4-5 strips of bacon\n\t\t2-3 cloves of garlic\n\t\tsalt and pepper Step 2: Prep Work!. Cook the bacon however you like - well done or fatty - doesn't matter! Leave the fat in the pan for now.\nCut off the stalks of the brussels sprouts and take over the very outermost leaves. Then slice them thinly so they start to break apart. :)\nMince your garlic. Step 3: Cook the Sprouts. Pour off some of the bacon fat - you just want a couple of tablespoons in the pan.\nTurn the heat to medium and add in the sliced brussels sprouts. Let them cook until they've wilted a bit and then add in the garlic. Stir everything around until the garlic becomes fragrant and coated in the fat. Step 4: Add the Vinegar and Bacon. Add the bacon back in, and then put in about a 1/2 tablespoon of vinegar or lemon juice. Scrape the bottom of the pan and stir everything well.\nAt this point, test the sprouts for doneness. If they're not tender enough for you, turn the heat down to low and put the lid on. Cook them until the texture is right. :D Step 5: Taste Testing and Finishing!. Once the sprouts are well cooked, do one last taste test for vinegar, salt and pepper. Add more as needed and serve!\u00a0\nIt's best warm or room temp - when it gets colder the bacon fat starts to solidify. :)", ["brussels-sprout-salad_0", "brussels-sprout-salad_1", "brussels-sprout-salad_2", "brussels-sprout-salad_3", "brussels-sprout-salad_4", "brussels-sprout-salad_5"]] [40788, "Introduction: CARTS Nachos. CARTS Nachos by Chris, Ahmad, Ryan,Tommy, & SteveCheese, cheddar:Food Nutrients: Water ,Protein,Carbohydrate,Fiber, total dietary,Sugars, total,SodiumTomato juice:Water, Energy,Protein,Total lipid ,Carbohydrate, Fiber, total dietaryCream, sour:Water,Energy,Protein,Total lipid Carbohydrate, Fiber, total dietary,SugarsPink Beans:Protein,Total lipid,Carbohydrate, Fiber, total dietary, total, Potassium,mangesiumJalapeno:Energy, lipid ,Carbohydrate, Fiber, total dietary,Sugars, total,Minerals,Calcium, iron, Phosphorus, Potassium,Tortilla:Water,Protein,Total lipid Carbohydrate, Fiber, Sugars, total ,Minerals,Calcium,Magnesium, Phosphorus,Potassium, Sodium, Step 1: Sliced Tomatoes . We cut up the fresh tomatoes with a sharp kitchen knife Step 2: We Cut the Avocado. We sliced the avocado right around the middle and then took the pit out of it so we can scoop it out Step 3: We Began to Scoop the Avocado. We scoop the avocado out then we put it out on a cutting board and started to chop it up until it wasnt chunky anymore Step 4: The After Math of Chopping Up the Tomatoes and Avocoda . after we cut the food up we put the food onto plates and put the Jalapeno right next to them Step 5: The Base of Our Project. We put the tortilla onto a pan so we can start to layer the tortilla with everything else Step 6: Beans Beans They Make Ya Fart. We started to cook the beans in the pot Step 7: The Process of Cooking the Beans. We let the beans cook and we also stirred them Step 8: We Started to Add the The Cheese . Before we we out the other food down on the chips we put the cheese down first as our base Step 9: We Combined Everything Together . We put everything in the oven and it let it cook for 7-8 mins Step 10: We Took the Chips Out and Put the Sour Cream on It . When we took the chips out of the oven we let the chips cool down then we added the sour Cream Step 11: . ", ["carts-nachos_0", "carts-nachos_1", "carts-nachos_2", "carts-nachos_3", "carts-nachos_4", "carts-nachos_5", "carts-nachos_6", "carts-nachos_7", "carts-nachos_8", "carts-nachos_9", "carts-nachos_10"]] [40789, "Introduction: The Molecular Burger W/ Ketchup and Mustard Caviar. One of my molecular favorites! This is a perfect example of a completely classic dish that has been transformed into an imaginative molecular masterpiece. This recipe comes from Molecule-R (www.molecule-r.com), but I would consider it a must for all aspiring molecular manipulators! The bright mustard and ketchup caviar lend a visually stunning element to the dish, and as simple as it is to create, it\u2019s ideal for impressing all at the next family BBQ.Ingredients:\n3 cups vegetable oil\n2/3 cup ketchup\n2/3 cup mustard\n2 packet Agar AgarDirections:\nPour 3 cups of vegetable oil into a flat bottomed dish and place in freezer for 30 minutes.\nOn the stove combine 2/3rds cup ketchup, 1/4 cup water, and 1 packet of Agar Agar. Stir and bring to a boil.\nRemove from burners and with a pipette drip drops of ketchup mixture into the cold vegetable oil. Let sit.\n*NOTE: Dripping from higher up will create more round shaped caviar beads. *\nIn a separate sauce pan combine 2/3rds cup mustard with 1/4th cup water and 1 packet of Agar Agar. Stir and bring to a boil. Remove from burners and with a pipette drip drops of ketchup mixture into the cold vegetable oil. Let sit.\nLet mustard caviar rest for 5 min. With a bored spoon, spoon out caviar beads and drop in to a rinsing bath (bowl of clean filtered water). Swirl around bowl.\nRemove.\nGarnish burger!Conclusion: Mustard caviar tastes amazing! The flavors aren\u2019t dulled in the least and it holds bead shape remarkably well. Long live condiment caviar!\nhttp://breakingtheculinarymold.wordpress.com/2011/06/20/the-molecular-burger/", ["the-molecular-burger_0"]] [40790, "Introduction: Sesame Seeds and Corn Flakes Snaps. . It 's very simple and easy to make, wish you'll like it. Step 1: Gather All Ingredients.crush Corn Flakes.. All you need is: 1 cup of sesame seeds , 2 cup of corn flakes, 4 tbs of honey.Crush the corn flakes lightly with the hand. Step 2: Toast Sesame Seeds.. In large pan ,toast the sesame on low -medium heat for 2 or 3 minutes.or until fully crunchy. Step 3: Toast Crushed Corn Flakes. Take away sesame seeds from the pan ,then roast the corn flakes for 3 minutes . Step 4: Add Honey.. Kerp sesame seeds a d corn flakes aside ,then Add 4 tbs of honey , heat it for 10 to 15 seconds on low flame . Step 5: Add Sesame Seeds and Corn Flakes to Honey.. Then add both: corn flakes and sesame seeds and stir very well to combine . Step 6: Spread the Mix.. After 2 minutes , when all ingredients are sticking together, transfer them to an oiled surface and spread carefully (even better with silicone spatula )as thin as you wish. Step 7: Cut Carefully.. Let it cool down for 5 minutes , then cut to the desired shape. Step 8: Crispy Texture.. They should be very crispy but not hard .i hope you like it.ENJOY!", ["sesame-seeds-and-corn-flakes-snaps_0", "sesame-seeds-and-corn-flakes-snaps_1", "sesame-seeds-and-corn-flakes-snaps_2", "sesame-seeds-and-corn-flakes-snaps_3", "sesame-seeds-and-corn-flakes-snaps_4", "sesame-seeds-and-corn-flakes-snaps_5", "sesame-seeds-and-corn-flakes-snaps_6", "sesame-seeds-and-corn-flakes-snaps_7", "sesame-seeds-and-corn-flakes-snaps_8"]] [40791, "Introduction: Spaghetti Bananara - Sweet Banana Spaghetti. Today, when I came back from school, hungry, I got one of those really stupid/awesome ideas.So I decided that maybe, after roaming this site for a few years, it was time to post my first instructable!Also I somehow found out contests are now open for almost the whole world, which is awesome, so I am also entering this to the \"Cooking for one\" contest to celebrate.I only have my mobile phone with me, so I'm sorry for the photo quality.But, back to the original idea.Sweet spaghetti. With bananas. And cocoa. And coconut. Also a little spicy. Behold, the Spaghetti bananara. Yes, that is quite a stupid modification of 'carbonara'.First, you need to cook yourself some spaghetti. I used half hard wheat and half wholegrain. Throw them in boiling water with a little salt and a bit of butter. Boil for maybe 8min, until desired consistency, then strain.Then cut two bananas into slices. Put them on a pan. Add enough butter, shredded coconut, cocoa (I would have used pure cocoa powder, but only had instant cocoa drink powder, which also contains some sugar and tons of all the stuff they put in industrial food for no apparent reason) and ground cayenne/chilli pepper to taste. Add enough so you can feel it, why put it in otherwise? You don't need to add any sugar, the bananas are sweet enough for themselves.Start roasting this. Mix well, so the bananas are covered with butter, cocoa and coconut mixture.Roast and mix all the time. Bananas will soften and lose their shape, which is what we want.When there's something a little closer to a sauce than to sliced banana on your pan, pour it over your spaghetti like you would a regular sauce. You can top it with sour cream for example, but I had none, so I didn't.Now enjoy the genius of cooked bananas with the genius of spaghetti, all on one plate.I must say this idea was a little more on the \"awesome\" than on the \"stupid\" side.Substitute butter with coconut oil for vegan.Substitute wheat spaghetti with gluten-free pasta for gluten-free.Substitute cocoa drink powder with pure cocoa powder for sugar-free.Substitute flame with cool winter breeze for raw.Substitute spaghetti bananara with water for not hungry.I'll be happy to read your comments.If you liked these sweet spaghetti and/or my first instructable, you can also vote in the contest. Thank you for reading, ;)", ["spaghetti-bananara_0"]] [40792, "Introduction: Pickled Curcuma With Honey. Pickled curcuma with ginger in honey is a great starter for fermented drinks. The rhizomes are mixed with honey and black pepper to create a foundation for sauces, marinades and sodas. Honey is naturally antibacterial because the sugar binds all water, but if you add water and saturate it, you can turn it into mead. The fruit juices of the rhizomes reduce the amount of needed water. Step 1: Ingredients. 200grams ginger 125grams curcuma 250grams honey 20 peppercorns 3 tablespoons waterTools:kitchen scaleginger graterspoon canning jar 0.8L Step 2: Prepare the Container. Although we want a spontaneous fermentation, we don't want any other microorganisms in our container. This is why you let it rest in boiling water for 15 minutes and then dry the container on a spread out kitchen towel. Step 3: . Weigh 250grams of liquid honey. Add 3 tablespoons of water, or 30ml. I use mineral water without carbonates to not degrade the quality. Then stir it thoroughly to enable a fermentation process in the entire mixture. Step 4: Pepper. Pepper contains piperine which enhances the bioavailability of curcumin in the curcuma. Take 20 peppercorns but pestle only half of them. This way the ingredients in the peppercorns will be released over a longer period. Step 5: Weigh the Rhizomes. Weigh 125grams of curcuma and 200grams of ginger. Use rigid rhizomes to avoid spoilage. Step 6: Washing the Rhizomes. Always use disposable gloves, the curcuma colours anything yellow to orange. The rhizome also contains a sticky resin that will make it even worse. Scrub them off with a brush and then remove all black parts with a knife. Step 7: Shredding. Either shred or mince the rhizomes into the glass jar with the watered honey. Add the peppercorns half way through and stir. Step 8: Clasps. Fill in the rest and stir the mixture. Then clean the rim with a paper towel, put the lid on top and fix the tension clips. Step 9: Stirring. The surface is not covered by the liquid, therefor you have to stir the pickle every day. Make sure there is a sufficient change between the stuff on top and below. This will prevent mould spores from getting oxygen and the growth. After some days you will see the first bubbles which indicate fermentation. This can take up to 3 weeks. Or just 3 days. Step 10: Fermentation. Once the fermentation has started, the bubbles will get stuck between the shredded rhizomes and lift them. Stir until the bottom then, to release the gas. Step 11: Making a Sauce With It. Take single cream and some butter, heat it in a saucepan with a tablespoon of the pickled curcuma and then serve it with your food. Step 12: Making a Soda With It. Take 2 teaspoons from your ferment and add it to a fruit juice. Let it rest in the fridge for 2 to 3 days. It will be a sparkling and refreshing drink then. Enjoy the fermented curcuma with every food or drink you like. It really improves the taste.", ["pickled-curcuma-with-honey_0", "pickled-curcuma-with-honey_1", "pickled-curcuma-with-honey_2", "pickled-curcuma-with-honey_3", "pickled-curcuma-with-honey_4", "pickled-curcuma-with-honey_5", "pickled-curcuma-with-honey_6", "pickled-curcuma-with-honey_7", "pickled-curcuma-with-honey_8", "pickled-curcuma-with-honey_9", "pickled-curcuma-with-honey_10", "pickled-curcuma-with-honey_11", "pickled-curcuma-with-honey_12"]] [40793, "Introduction: Cheesy Chocolate Banana. Hello Everyone!. Now, from my Instructables, i will upload a delicious recipe, how to make \"Cheesy Chocolate Banana\". And did you know?? The taste is super DELICIOUS!!!!!!. This recipe is one of inovations from banana. This healthy food is super easy and really fast for make. This food is suitable as a dessert. Do you want to make it?Ok now, you just follow the instructions. Step 1: The Ingredients Is. \u2022 The main Ingredients is Banana.\u2022 Cheese\u2022 Choco rice\u2022 Butter\u2022 And if you like it, you can using sweetened condensed milk for toppingTools for make it:\u2022 Flat Pan\u2022 Plate\u2022 Spoon\u2022 Cheese grater\u2022 Knife\u2022 and any tools maybe you need. Step 2: The Banana. Take the banana and squash it slowly , DON'T Brake it!!. after squash all of banana open the banana and take the banana. Next we need to grill the banana, so you need to look the next step. :n) Step 3: Grill the Banana. 1. Turn on the stove and use a medium fire2. Add butter to the pan and place the banana to the pan3. Grill the banana and back and forth the banana using spoon4. After the banana change the colors to golden color, take the banana and turn off the stove.5. Place all of the banana to the plateNext step is add the toppings! Step 4: Toppings. 1. Take the knife and cut the banana2. Grate the cheese to all of the banana3. Add choco rice to the top of the cheese4. Next, Add again the cheese5. If you want it, you can add sweetened condensed milk for toppingAfter all, The Cheesy chocolate Banana Is Finish and ready to served!!!Thanks for look my works, I hope you enjoy my works!!please like, subscribe and share for more projectsThanks!!!!", ["chessy-chocolate-banana_0", "chessy-chocolate-banana_1", "chessy-chocolate-banana_2", "chessy-chocolate-banana_3", "chessy-chocolate-banana_4"]] [40794, "Introduction: Halloween Human Torso Appetizer. Also known as The ManWich.\nThis is a perfect appetizer for going over the top and impressing your guests on Halloween. It's both pretty and gruesome. :D\nIf you buy all the dips and fillings ready made, it's easy to put together. You've really just got to bake lots of puff pastry and then assemble! And now that I've made all the assembly mistakes you can avoid them.\nIf you've got lots of baking sheets laying around and some extra hands, I think this could come together in an hour or so!\nSpecial thanks to canida for brainstorming with me and offering suggestions, and to wilgubeast for brainstorming and naming the torso ManWich! And HUGE thanks to audreyobscura for helping me take very pretty photos of the finished project - you're my hero!\nP.S. Go to the last step for TONS more photos. :D Step 1: Ingredients:. \n This is what I used. You definitely don't have to do it this way! \t\tfor the torso base (skin), lung & liver bowls, ribs, etc: three packages puff pastry - Pepperidge Farms was the easiest to work withan egg for eggwashin' the puff pastry\n\t\t16 oz+ white bean dip for one of the lungs (here's my white bean dip recipe!)\n\t\t16 oz+ hummus for one of the lungs (here's my recipe for hummus!)pate for the liver\n\t\ttwo packages smoked salmon to make the subcutaneous muscle lining the torso\n\t\t2 packages cream cheese for the cheeseball stomach and to keep the puff pastry bowls in placeshredded cheese (I used cheddar!) for the cheeseball stomach\n\t\ta beet for the heart\n\t\ta teeny pickle for the gallbladdersalami to make up the colon\nI also made puff pastry intestines to go into the torso - you can find the recipe for that here!\nYou'll also need some parchment paper and aluminum foil to help with baking the puff pastry and beet. :) Oh, and I got some frilly toothpicks to stick in the edges of the puff pastry skin so it looked like it was pinned down to the cutting board. Step 2: Planning. This required lots of brainstorming! It's really all going to depend on how large your serving platter/cutting board/baking sheet is. We have a huge cutting board at the office, so I based the size of my torso on that.\u00a0\nDraw out the \"flesh\" part first and then cram in all the other organs. :D\nFor this, I chose to do lungs, a heart, liver, gallbladder, stomach, colon and intestines. Some organs are missing, I know. ;) But I couldn't get it all in there AND make it look nice!\nI also decided to do little bits of spine coming out the top and bottom of the torso. I made tiny ribs out of the puff pastry too. Step 3: Make the Intestines!. You can make these first to get them out of the way - just assemble the puff pastry in the pan, cover it, and put it in the fridge. You can bake them while you assemble the rest of the torso.\nThe full recipe for these can be found here:https://www.instructables.com/id/puff-pastry-intestines/ Step 4: Cut Out and Bake the Torso Base. This will take two sheets of puff pastry.\nI did this on parchment paper so it was easy to transfer the pastry to what I would be baking it on.\nI used a little water to connect the two pieces and then rolled it out lightly. Then I cut around the edges of my paper template so I could use it as a pattern. I laid the paper on top of the pastry and cut around the edges with a paring knife.\nI then used some of the extra pieces of puff pastry to cut out the top and bottom of the \"spine\" and affixed them to the sheet of pastry with a little water. :)\nOnce everything is ready, coat it with a little egg wash.\nBake this at 400 F for about 20 minutes, or until nice and golden brown. Step 5: Create the Cheeseball Stomach. For the cheeseball I used 1 1/2 boxes of cream cheese (it needs to be softened - if you forgot to leave it out at room temp, heat it in the microwave 30 seconds at a time until nice and soft.) and a couple handfuls of cheddar cheese. I mixed it all together with onion powder, garlic powder, cayenne, Italian seasoning, paprika, salt and pepper. I completely winged this part.\nI then plopped the mixture out onto a bit of parchment paper and formed it into the shape of the stomach I drew out.\nThis needs to go into the fridge to firm up while you make the rest of the pieces! Step 6: Make the Beet Heart. To roast the beet, you'll want to cut off the very top and bottom, wrap it in foil, put it in a little baking dish, and pop it in the oven at 400 F for at least 40 minutes. Smaller beets will be done in that time, but large beets might take a little longer.\nYou'll know if you can easily piece it with a paring knife. :)\nOnce it's out, let it cool down enough so you can touch it, and carve it a bit so it looks more like a heart than it did. :D Step 7: Make the Lung and Liver Bowls. To do this, cut a sheet of puff pastry into strips, and rolled the strips. I cut out one of the lungs and the liver from my paper template to use as a pattern.\nImagine it's like you're making a bowl from clay - just wind the rolled pastry around the pattern, adding at least two layers. Use a bit of water to get it to stay together.\nYou might want to brace it in the middle with a little bit of aluminum foil - mine collapsed in a little bit while baking!\nBake at 400 F for about 15-20 minutes, or until golden brown. Step 8: Make the Ribs. I was starting to lose track of what I was and wasn't documenting at this time, so there's only one photo of this part. :)\nI cut out six ribs total - two large, two medium, and two small. At this point I wasn't sure if I was going to use them or not, but I think they looked pretty nice!\nI baked these at 400 F for about 20 minutes, and coated them with egg wash before! Step 9: Lay Down the Subcutaneous Muscles. Place the smoked salmon around the edges of the torso. You'll want to save a little bit to fill in any space between the dip bowls and the lungs and kidneys. :D Step 10: Place the Lungs, Liver and Stomach Into Place. Check the placement of everything first! At this point you can lay down some extra salmon to cover the puff pastry in places it might be exposed. Once you're happy with it, apply a good bit of cream cheese to the backs of the lungs and liver. This will help keep them in place and keep your dips from leaking. :)\nI put the cheeseball stomach on first, and then pressed the liver into it. That made it look nicer and also helped the liver stay in place. Step 11: Fill the Bowls and Add the Heart!. In the end, I overfilled the bowls so the puff pastry is a little hidden. You definitely don't have to do this - it just made it look nicer for photos. :D\nMake sure to put the beet on only after you're really happy with the dip - it will bleed! Step 12: Put the Colon Into Place. I didn't get photos of this while I was doing this, but I peeled the casing off the salami and then cut it on an angle. I used this to form the colon. Step 13: Add the Intestines!. To do this, I just measured the area I had left on the torso and cut out an appropriate sized piece to insert. :) Step 14: Remember the Gallbladder!. Put that pickle in its place! Don't want to forget it. Step 15: Want to See the 3D Version?. I managed to get a pretty excellent Catch of it!Click here to see it in the 3D viewer. :D Step 16: The Finished Torso!. And now we get to the food porn part of the evening.\nNothing to see here but pretty pictures of delicious foods arranged like a flayed human torso. Move along. :D", ["halloween-human-torso-appetizer_0", "halloween-human-torso-appetizer_1", "halloween-human-torso-appetizer_2", "halloween-human-torso-appetizer_3", "halloween-human-torso-appetizer_4", "halloween-human-torso-appetizer_5", "halloween-human-torso-appetizer_6", "halloween-human-torso-appetizer_7", "halloween-human-torso-appetizer_8", "halloween-human-torso-appetizer_9", "halloween-human-torso-appetizer_10", "halloween-human-torso-appetizer_11", "halloween-human-torso-appetizer_12", "halloween-human-torso-appetizer_13", "halloween-human-torso-appetizer_14", "halloween-human-torso-appetizer_15", "halloween-human-torso-appetizer_16"]] [40795, "Introduction: Dutch Baby. This delicious giant pancake is so easy to make. You need all-purpose flour, milk, eggs, brown sugar and butter, you blend the ingredients in a food processor, you pour the batter in a cast iron skillet and you bake the pancake for about 20 minutes. It's that simple! I usually make it for breakfast and I serve it with butter, lemon juice and powdered sugar, but this pancake is also perfect served as a dessert, topped with mascarpone cheese and strawberries. It is delicate, flavorful, custardy and so tasty!The recipe:www.vespresso.cooking/en/Dutch-Baby Step 1: Prepare the Ingredients. Ingredients (for 2 servings):3 large eggs 185ml milk \u2013 3/4 cup 75g all-purpose flour \u2013 \u00bd cup + 1 Tbsp 60g brown sugar \u2013 1/4 cup \u00bd tsp vanilla extract 1 tsp lemon zest, grated (preferably organic) \u00bc tsp salt 30g butter \u2013 2 Tbspfor serving: 2 Tbsp mascarpone cheese fresh strawberriesTools:a blender or a food processor a cast iron skilletAbbreviations:tsp = teaspoon Tbsp = tablespoon Step 2: Preheat the Oven and Prepare the Batter. Preheat the oven at 400\u00b0F / 204\u00b0C (gas mark 6). When the oven is hot, add the butter to a cast iron skillet and place the skillet in the oven. In a blender combine the eggs, milk, flour, sugar, salt, vanilla extract and lemon zest and blend for about 30 seconds, or until the batter is smooth and creamy. You can also combine the ingredients by hand, using a large bowl and a whisk. Step 3: Pour the Batter in the Hot Skillet. Very carefully pour the batter into the hot buttered skillet and return the skillet to the oven immediately. Bake in the preheated oven for 18 to 20 minutes. The pancake should be very fluffy and golden brown around the edges. Step 4: Serve. Clean the strawberries and slice them in half. Cut the Dutch Baby into wedges and serve warm topped with mascarpone cheese and strawberries.", ["dutch-baby_0", "dutch-baby_1", "dutch-baby_2", "dutch-baby_3", "dutch-baby_4"]] [40796, "Introduction: Eggless Peanut Butter Brownie. One friend invited us for dinner and I thought of making this Eggless Peanut Butter Brownie for dessert. This is the first time I made eggless so was little worried but was very happy how it turned out. It was so soft and moist. It was delicious. Please try it. Thank you. Step 1: Ingredients. Plain Flour - 2 CupsUnsweetened Cocoa Powder - 1.5 Cups Unsalted Butter - 1 Cup Peanut Butter - 1 CupWalnut - 1 CupYogurt - 1/2 Cup Cream - 2 tsp Sugar - 1.5 Cup (adjust to taste) Baking Powder - 1.5 Tsp Baking Powder - 1/2 Tsp Vanilla Extract - 1tsp Warm Water - 1/2 Cup (adjust to get the right consistency)Salt - a pinch Step 2: Peanut Butter Brownie Preparation Steps. Sieve all the dry ingredients except sugar (i.e., flour, cocoa, baking powder, baking soda) so there are no lumps. Mix well so it forms a uniform mixture.Mix the wet ingredients including sugar (i.e., butter,peanut butter and vanilla extract). You can use a hand mixer or a blender.Fold in yogurt to the mixture. Also mix some crushed walnuts.Mix the dry and wet ingredients we prepared above. Don't over mix. Just fold in.Add fresh cream.Add warm water.Add more sugar if required.Grease a cake pan.Pour the brownie mixture into the pan. Give it a tap so any air bubbles can escape.Spread some crushed walnut on topDrizzle some melted peanut butter on top as well.Bake the brownie in a preheated oven at 350degree F for 15-20mins. Cool to room temperature and cut into pieces. It is best when cold.The Eggless Peanut Butter Brownie is ready!", ["eggless-peanut-butter-brownie_0", "eggless-peanut-butter-brownie_1", "eggless-peanut-butter-brownie_2"]] [40797, "Introduction: 5 Nut Butter (peanut Butter). I decided to make peanut butter as cheap as possible, buying all ingredients from my local 99p store. But they didnt have any raw peanuts on their own so decided to buy 3 150g bags of raw mixed nuts (Cashew, Brazils, Hazelnuts, Almonds and Peanuts) and see what happened. For this instructable you will need: 3 x 150g bags of raw mixed nuts A tablespoon of honey Oil of choice (I used a culinary oil of Sunflower and virgin olive oil. Not bad from a 99p shop!!) Salt\u00a0 Equipment needed: A blender and a spoon! Step 1: . STEP 1 Put all the nuts into a mixing bowl and drizzle over a little oil and coat all the nuts. I prefer to leave the skins on the nuts as a) its alot quicker, and b) for the extra goodness. Its totally your call if you want to faff around and skin them Now lay these nuts onto a flat oven tray lined with baking paper (See pic). Sprinkle a little salt over all the nuts. Roast in the oven at 180c or 350f for 20 mins. Then leave on the side for 30 mins to cool. Have a brew while waiting as there's no more you can do for now Step 2: . STEP 2 Once cooled, the nuts can be put into the blender. Add about 1 1/2 tablespoons of oil and 1 measured tablespoon of honey. Blend and add oil as needed for desired consistency. This took me around 15 mins to complete because, as you can imagine, nut/peanut butter has a tendency to stick! So open the blender and scrape around the edges as many times as needed until its how you like it. I also added another pinch of salt but that is personal preference Step 3: . Once desired consistency is met, spoon into jars and you're done! I really enjoyed the flavour of this spread. You can taste all 5 of the nuts in it and sets it apart from other nut butters. From this amount of nuts, I managed to make a jar and a half in regular jam sized jars. I hope you enjoy making this. Its my first instructable so please leave a message and let me know what you think :-)", ["5-nut-butter-peanut-butter_0", "5-nut-butter-peanut-butter_1", "5-nut-butter-peanut-butter_2", "5-nut-butter-peanut-butter_3"]] [40798, "Introduction: Blueberry Crepes With Blueberry Greek Yogurt. I love the delicious dessert, well anytime really, French origin recipe of Crepes. Yum! There is nothing better to fight away those blues, than these Sweet Blueberry Stuffed Crepes. Enjoy this video from the Chobani Challenge using delightful Blueberry Greek Yogurt. Step 1: Quick and Easy How to Video:. Step 2: Ingredients. 1 1/3 Cups Milk3/4 Cup All-Purpose Flour2 Eggs1 Teaspoon Lemon Juice1 Teaspoon Vanilla Extract2 Tablespoon Butter, melted1 1/2 Cups Blueberries\u00bc Cup Honey1 1/2 Cups Greek Yogurt, Blueberry Step 3: Instructions. 1. Blend milk, flour, eggs, honey, lemon juice, and vanilla extract in a food processor or blender until smooth.2. Heat a skillet on medium heat.Brush a coat of melted butter over the bottom and sides of the pan.3. Pour \u00bc cup of batter into the center of the pan, twirling the pan so the batter spreads evenly.4. Cook for 30 seconds until cr\u00eapes pull away from the sides of the pan.5. Gently flip the cr\u00eape over with a rubber spatula and cook for an additional 20 seconds.6. Remove from heat and transfer to a plate.7. Repeat cooking the cr\u00eapes until all the batter has been used.8. Set the cooked cr\u00eapes aside.9. Rinse and clean the same pan. 10. Heat the blueberries, and yogurt.11. To assemble and fill the cr\u00eapes, scoop 1/3 cup of blueberry mixture in the center of the cr\u00eape from side to side.12. Tuck the side ends over the yogurt about 1-inch in.Fold the opposite sides over each other to form a wrap.13. Finish each cr\u00eape off with a dash of blueberry mixture. Step 4: Nutrition Facts. Calories: 400Fat: 13GProtein: 12GCarbs: 60G", ["blueberry-crepes-with-blueberry-greek-yogurt_0"]] [40799, "Introduction: How to Make Perfect Chocolate Chip Cookies. I've tried dozens of variations on the chocolate chip cookie over the years, and this one is by far the best! DISCLAIMER: This recipe was adapted from The Professional Pastry Chef: Fundamentals of Baking & Pastry, by Bo Friberg. HLPERRY is not responsible for the outcome of any recipe. You may not always achieve the results desired due to variations in ingredients, cooking temperatures, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients.\nPerfect chocolate chip cookies should be slightly underbaked so they stay soft and chewy\u00a0 on the inside, and lightly cripsy on the outside. You can add chopped walnuts to these if you are so inclined - I left them out because my husband doesn't like them. I discovered this recipe in a pastry chef text book I received as a gift (from an aunt convinced I should get paid for this stuff). The text book is meant to be worked through in a cooking class with demonstrations, so there are not many pictures or visual explanations. I thought putting it into this format could be helpful, because the techniques described worked really well for me. In the past I've ended up with thick, doughy cookies or\u00a0 too-crisp cookies, and these turned out just like they do at your favorite bakery.\nDifficulty: Average\nYield: 48 cookiesINGREDIENTS:\n9 ounces of unsalted butter, room temperature\n6 ounces of light brown sugar\n6 ounces of granulated sugar\n2 eggs\n1 teaspoon vanilla extract\n13 ounces bread flour\n1 teaspoon salt\n1 teaspoon baking soda\n12 ounces of semisweet chocolate chipsWHAT YOU'LL NEED (or what will make your life easier):\nhand or stand mixer (dough hooks recommended but not necessary)\nlarge mixing bowl\ncutting board\nsifter\nwooden spoon\nsheet pans\nparchment paper\nknife\nspatula\ncooling rack Step 1: Step One: Cream the Butter & Sugar. Preheat oven to 375 degrees.\nBeat the butter, brown sugar, and granulated sugar together, using the dough hook at medium speed (I've used regular mixer attachments with no problems). Add the eggs and vanilla. Step 2: Step Two: Add Dry Ingredients. Sift the flour, baking soda, and salt together; mix into the batter. Stir in the chocolate chips (and walnuts, if desired). Dough should easily come together and form a ball. Step 3: Step 3: Divide the Dough. Divide the dough into 3 equal pieces, approximately 1 pound each. Roll each piece into a rope 16 inches long and cut each rope into 16 equal pieces.\nI like to line up a tape measure with my rope of dough and mark it at one-inch intervals, then slice. Step 4: Step Four: Get Ready to Bake!. Place the pieces, cut side up ( you do not need to roll the pieces round),\u00a0 on sheet pans lined with parchment paper. Stagger the cookies so they do not bake together. These cookies end up being 2 1/2 - 3 inches in diameter. Step 5: Step Five: the Finish Line. Bake the cookies until just done, about 10 minutes. The cookies should still be a bit sticky in the middle and just slightly brown at the edges. In my experience, if you let the tops get too brown, you're going to have a very crunchy cooky once they cool! If that's your jam, so be it, but consider yourself warned :)\nI like to move the cookies to a cooling rack after a few minutes, to completely cool. Then, you can store them in an airtight container for a few days (if you have any left).\nEnjoy your cookies!", ["how-to-make-perfect-chocolate-chip-cookies_0", "how-to-make-perfect-chocolate-chip-cookies_1", "how-to-make-perfect-chocolate-chip-cookies_2", "how-to-make-perfect-chocolate-chip-cookies_3", "how-to-make-perfect-chocolate-chip-cookies_4", "how-to-make-perfect-chocolate-chip-cookies_5"]] [40800, "Introduction: Easy Chocolate Peanut Butter Mug Cake (eggless).. If you are looking to make an easy, delicious mug cake look no further. I can show you how to make one in these simple steps. It is perfect for late night cravings.Adapted from: . Step 1: Get Your Ingredients. You will need:4 tablespoons all-purpose flour2 tablespoons granulated sugar2 tablespoons unsweetened cocoa powder1/4 teaspoon baking powder1/8 teaspoon salt5 tablespoons of milk2 tablespoons vegetable oil1 tablespoon peanut butter1 tablespoon chocolate chips to tasteOptional:Whipped cream Step 2: Mix Dry Ingredients. Mix together your dry ingredients, flour, cocoa powder, sugar, baking powder and salt, in a microwave safe, medium sized mug. Step 3: Mix Wet Ingredients. In the same bowl mix together your wet ingredients, milk and vegetable oil. Step 4: Prepare to Microwave. Add your chocolate chips and mix before adding your peanut butter. Step 5: Microwave. Microwave for 1 minute and 10 seconds on high. Step 6: Top and Enjoy. Top with whipped cream and more chocolate chips and enjoy.", ["how-to-make-an-easy-chocolate-peanut-butter-mug-ca_0", "how-to-make-an-easy-chocolate-peanut-butter-mug-ca_1", "how-to-make-an-easy-chocolate-peanut-butter-mug-ca_2", "how-to-make-an-easy-chocolate-peanut-butter-mug-ca_3", "how-to-make-an-easy-chocolate-peanut-butter-mug-ca_4", "how-to-make-an-easy-chocolate-peanut-butter-mug-ca_5", "how-to-make-an-easy-chocolate-peanut-butter-mug-ca_6"]] [40801, "Introduction: Lauki Ka Achar (Bottle Gourd Pickle) Recipe. The word 'Lauki' is always related to 'bland' despite its health benefits. It is good for digestion and relieves constipation. To give a little twist to normal lauki vegetable, prepare it like pickle. Step 1: Recipe. Ingredients: Cut Lauki (Bottle Gourd) \u2013 \u00bd kgsMustard Oil \u2013 2 tablespoonsMustard seeds powder \u2013 1 \u00bd tspSalt. Red Chilly powder, Coloured red chilly powder, Turmeric powder \u2013 As per tasteMethod:Immerse cut pcs of Lauki in boiling water in which turmeric powder is already added. Keep it immersed for 5-10 min and then remove excess water and dry the pcs for some time. Mix all ingredients and store in glass jar. Keep it sunlight for 2-3 days till we get the required sourness. Once ready serve with roti.", ["lauki-ka-achar-bottle-gourd-pickle-recipe_0"]] [40802, "Introduction: Chipotle Chilies Mushrooms. Great in this cold winter! Step 1: Method. 2 chipotle chilies450 g white button mushrooms, skinned4 tbsp oil1 onion, chopped2 garlic, crushed/mincedfresh coriander for garnishSoak chilies in hot water for 10 mins, drain and cut off the stalksSlit chilies and scope out the seeds then chop nicelyTrim mushrooms and clean them (if they are huge, cut them in half, otherwise leave them as is)Heat oil, add onion, garlic, chilies and mushroomsStir fry for 6-8 minutes, coating evenly until onion is tenderSpoon into plate and garnish with corianderNote: you can also chop some coriander and mix with mushroom at the very end Enjoy~", ["chipotle-chilies-mushrooms_0", "chipotle-chilies-mushrooms_1"]] [40803, "Introduction: English Toffee Cappuccino Pie! (For Pi Day!). So Pie day is coming up! Let's make an awesome yummy pie!\nMy lover and I decided to make, English Toffee Cappuccino Pie!\u00a0\nThis Pie recipe will take about 1 hour and half to 2 hours.\nWithout any further do, let's bake! Step 1: Materials/ingredients!. You will need the following:\n1 box of Pillsburry Pie crusts\n1 package (8 oz) of cream cheese\n1/4 cup of\u00a0powdered\u00a0sugar\n3 Tablespoons of English Toffee Cappuccino Instant Hot Drink Mix\n1/4 Cup of Chocolate-flavored syrup\n1 container (8 oz) of frozen whipped topping (Cool Whip)\n1/2 Cup of Toffee bits\n1 Container of Whipped cream\n1 pack of cookie dough\nYou will also need:\nGlass Pie Dish (I used a different dish)\nHand mixer\nMixing container\nParchment paper\nCookie tray\nSpoon\nMeasuring\u00a0cup Step 2: Lay Out the Shell!. Begin by unrolling your pillsburry pie curst and carefully place it on your glass pie plate.\nDepending on the pie crust you purchase, it will either require you to butter the glass container or not butter it prior to applying the dough.\nThe dough I bought did not require any pre-buttering, so that was great! ^-^\nSince we were using a square glass plate, we had to take some leftover crust\u00a0dough\u00a0and cover/reinforce some parts.\nOnce that is done, pop it the oven and bake it.\nBaking times will fluctuate with different kinds of dough, so make sure to read those pesky instructions!\nWe baked out crust at 450*F over a 13 minute period. Step 3: Making the Batter! Fluffy!. Meanwhile your crust is baking in the oven, let's start working on the batter!\nAdd your 8 oz of cream cheese to the mixing container.\nAdd 1/4 cup of powdered sugar.\n3 Table spoons of the English Toffee Cappuccino instant mix\u00a0\nAnd add your 2 table spoons of chocolate\u00a0flavored\u00a0syrup. Step 4: Mix the Pre Batter!. With all of these ingredients in the bowl, prep your hand mixer and mix the ingredient at medium speed until the mix is smooth.\nOnce the pre-batter is smooth, open the Cool whip container.\nFold in your 8 oz of Cool Whip along with 6 tablespoons of Toffee bits.\nOnce you have these two final ingredients in, mix it all together again at medium speed.\nMake sure to mix everything throughly and mix it for about 4-5 minutes so your final batter will have a good \"fluff\" to it \u00a0 : D Step 5: Baking the Cookie Details!. Having the batter done, we now move onto baking the cookie details.\nBut first! Our pie crust was now ready! Yay!\nOnce your crust is done, take it out of the oven and let it throughly cool in your fridge.\nI'd say leave it in the fridge for 40-60 minutes.\nNow, let's make some cookies, shall we?\nSince we bought pre made cookie dough, it wasn't much hard to make em'\u00a0\nTake your cookie tray and cut out a piece of parchment paper, lay it out on the tray.\nTake the dough, make little balls and place them separately on the tray, remember, these will expand! So leave a little elbow room! Haha!\nNow assemble your cookie dough army and place them in the oven.\nWe baked ours at 350*F over a course of 11 minutes for a crunchy yet moist interior. Step 6: Making the Pi Emblem!. Since we will be celebrating Pi day tomorrow at our college campus, we figured we should make a Pi symbol!\nWe had some left over cookie dough so we shaped it to look like the Pi emblem.\nI forgot to take a picture of this process but, once your cookies are done, place them in a plate and pop in the fridge to let them cool down.\nOnce your Pi emblem is shaped, place it the oven.\nWe also baked this one at 350*F over a course of 9 minutes.\nThe final baked result was slightly trimmed with a knife to define the Pi emblem shape. Step 7: Filling the Shell! ^-^. Once your shell is completely cool, take it out of the fridge and prep to pour in your batter.\nWith a spoon (we used a wood spoon), begin\u00a0pouring\u00a0in your batter into the cooled pie crust.\nOnce it's completely poured in, sprinkle on Toffee bits (as many as you desire).\nWe decided to cover most of surface because let's be honet, Toffee bits are DE-LI-CIOUZZ!! ^-^ Step 8: Detailing the Pi Formula!. Once you're done sprinkling on the Toffee bits, place your cookie Pi symbol in the middle of the pie.\nNow take your container of whipped cream and spread the cream around the border of the pie.\nOnce you're done, place the cookies around the outer shell.\nPRODUCT PLACEMENT! Just kidding!\nTake your Chocolate flavored syrup and drizzle the pie with that delicious drizzly chocolately syrup goodness!\nYumm!\u00a0\nThe Pi formula has not failed us!\nPlace the pie in the fridge and let it fully cool over the course of an hour. Step 9: Happy 3.14159265 Day! (Happy Pi Day!). If you followed these instructions, then after that long hour of waiting to devour your Pi pie will pay off!\nYou will have a delicious English Toffee Cappuccino Pie to share with your friends and celebrate Pi day.\nNow, we couldn't resist but try the finished\u00a0product, so we sneaked a small slice away, drizzled it with more syrup and ate it..\nIt was delicious! The effort really payed off.\nI suggest you really try out this recipe! It will serve you good!\nDon't forget to vote for the Pi Day Pie Challenge! :D\nHappy Pi day to ya'll! ^-^", ["english-toffee-cappuccino-pie-for-pie-day_0", "english-toffee-cappuccino-pie-for-pie-day_1", "english-toffee-cappuccino-pie-for-pie-day_2", "english-toffee-cappuccino-pie-for-pie-day_3", "english-toffee-cappuccino-pie-for-pie-day_4", "english-toffee-cappuccino-pie-for-pie-day_5", "english-toffee-cappuccino-pie-for-pie-day_6", "english-toffee-cappuccino-pie-for-pie-day_7", "english-toffee-cappuccino-pie-for-pie-day_8", "english-toffee-cappuccino-pie-for-pie-day_9"]] [40804, "Introduction: PB & Banana Piggy Sandwich. \n This is a fun sandwich for the kids to help make. Fill it with their favorite fillings.IngredientsRhodes\u2122 Dinner Rolls, thawed but still cold1 egg, beaten raisins peanut butter bananaInstructionsCombine 2 rolls and flatten into a 5-inch oval. Place on a sprayed baking sheet. Cut another roll in half. Flatten one of the halves into a 2 1/2-inch circle for the nose. Use a straw to make nostrils (enlarge holes because they will shrink). Place nose on the face. Flatten the last half into a 3 1/2 x 2-inch rectangle. Cut the rectangle in half diagonally making 2 triangles. Place triangles at the top of the face and fold the points over to make the ears. Press raisins into the face for eyes. Brush everything with beaten egg. Repeat to make as many sandwiches as desired. Allow to rise 15 minutes. Bake at 350\u00b0F 15-20 minutes or until golden brown. Cool, slice and fill with peanut butter and banana. Video Instructions At: http://www.rhodesbread.com/recipes/view/2287", ["pb-banana-piggy-sandwich_0"]] [40805, "Introduction: Chicken Parmesan Sandwich Recipe. This is my version of a chicken parmesan sandwich - it's not traditional but it is delicious! The way I make the chicken in this recipe is good for both sandwiches and chicken tenders, so it's really like two recipes in one. HOORAY! This recipe is definitely my favorite use for chicken breasts - if you're careful when frying the chicken is always nice and moist. :)The breading for the chicken parmesan is about 80% cheese in this recipe. I'm not sure if there's anything else I need to say beyond that, honestly. If you're not convinced you need to make it by now there's no hope. ;) Step 1: Ingredients + Tools. ingredients:2-3 chicken breasts1 cup grated parmesan cheese1/4 cup all purpose flour2 eggsItalian seasoning to tastebuns or bread of choicejarred tomato sauce OR make your own!You may run out the the parmesan/flour breading mixture if your chicken breasts are huge! If you do, just keep the ratio at 4 parts parmesan to 1 part flour and you'll do fine. :)tools:large skillet for fryingpan for heating/making tomato sauceplastic wrapheavy bottomed pan for flattening the breastssharp knifecutting board Step 2: Start Your Tomato Sauce. Put the tomato sauce on first so it can simmer and reduce. I find these sandwiches work best if the sauce is nice and thick. :)This is especially important if you're using my recipe to make it from scratch! If you have time I definitely recommend it - it's much easier than you'd think and tastes so much nicer than the canned stuff. Step 3: Get Everything Ready for Breading. In a wide, shallow container, crack your eggs and beat them well.In another container (I'm using a baking dish) combine the parmesan, flour and Italian seasoning. Mix well and taste - add more Italian seasoning as needed! You can add some black pepper too if you like. Just don't add salt - the breading is salty enough as is! Step 4: Cut Up the Chicken Breasts. The main goal here is to cut them about the same size as the buns/bread you're using. From three chicken breasts, I got six fat pieces that are perfect for sandwiches. The other little pieces of chicken breast I keep and fry the same way - they're great for dipping in the tomato sauce and midnight snacks. :D Step 5: Flatten Out the Chicken . Lay a piece of plastic wrap over the cut chicken breasts and pound with a heavy bottomed pot. Just try to get all the pieces to the same thickness throughout. :) Step 6: Bread the Chicken . We're going to double bread the chicken - it makes a fantastic crust! First, coat each piece in the beaten egg, and then dredge it well in the parmesan/flour mix. When you finish with each piece put it on a plate to the side. Once all the pieces have finished the first round of breading, repeat the process again. Be gentle the second time around so you don't pull off any of the breading. Place them on a plate as you finish them. Step 7: Fry the Chicken. Get out a large skillet and pour in enough oil to cover the bottom. You don't want too much! Just enough to reach about halfway up the chicken breasts. Heat the skillet over medium high heat until the oil shimmers. If you're not sure how to tell if the oil is hot enough, drop in a grain of rice or some of the breading. If it rises to the surface and bubbles and dances about immediately, you're good to go!Add in the chicken and make sure not to crowd the pan - you don't want anything of the pieces touching.Fry just until the underside is nice and golden brown, and then flip and repeat. This will go very fast - no more than 1-2 minutes per side. Don't let the breading go past golden brown, either - the cheese will get pretty bitter. :)Once they're done frying, place them on a plate with paper towels and drain. Step 8: Assemble and Enjoy!. Toast your bread or bun and assemble the sandwich. You can add some mozzarella on top too and broil for a moment if you want even more cheese. :DAnd remember to fry up all the little chicken pieces in the breading for snacks! They are sooooooo good.", ["chicken-parmesan-sandwich-recipe_0", "chicken-parmesan-sandwich-recipe_1", "chicken-parmesan-sandwich-recipe_2", "chicken-parmesan-sandwich-recipe_3", "chicken-parmesan-sandwich-recipe_4", "chicken-parmesan-sandwich-recipe_5", "chicken-parmesan-sandwich-recipe_6", "chicken-parmesan-sandwich-recipe_7", "chicken-parmesan-sandwich-recipe_8"]] [40806, "Introduction: Soft Cinnamon Roll. Well, cinnamon roll served commonly in Europe and North America,it isn't common in Malaysia(a small country in Southeast Asia).I don't commonly see cinnamon rolls in local bakery here.so i bake my own for my breakfast. Step 1: Ingredient and Kitchen Tool. \nIngredient:\nDough:\nFour\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 200g\nDry yeast\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 4 teaspoons\nBaking powder\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1/2 teaspoons\nMilk\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 120ml\nVegetable oil\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1/4 cup\nSugar(i use organic brown sugar)\u00a0 1/4 cup\nFilling:\nMelted butter\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 25g\nIcing sugar\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1/4 cup\nCinnamon powder\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 3 tablespoons\nFrosting:\nButter\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 20g\nCream cheese\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 40g\nIcing sugar\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 40g\nMilk\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 Tablespoons\nLemon juice\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 teaspoons\nKitchen Tools:\n\u00a02 Large bowls (one smaller, one larger)\nWhisk\nSmall knife\nMeasuring cup\nMixing spoon\nOven\nKitchen Scale\n2 Small bowls\nand...the most important patience.\nYou will make about 10 cinnamon rolls Step 2: Wet Ingredient. Add milk, yeast, vegetable oil and brown sugar into the big bowl(the smaller one)and mix it with the whisk Step 3: Dry Ingredient. Mix the flour and baking powder into the mixture Step 4: Kneading. When the dough is well mixed , let it rest for 10 minutes. After that start your kneading\nI knead it\u00a0 using a mixer. What i do is just switch to the knead mode and the mixer will do the job for 1/2 hour.\nIf you knead it by hand,start first with a spatula,when the dough becomes non-stick,use your hand to knead it.\nYou should continue kneading\u00a0 for about 20 minutes.\nWhen you are done ,rest the dough for 30 minute.The dough should be smooth and soft.\n\u00a0 Step 5: Rolling. \nRoll out the dough into a flat rectangular shape, you need to make sure it is half a cm thick. Step 6: Flling. Mix the icing sugar with the butter using your whisk until the mixture is smooth.\nNow add\u00a0 the cinnamon\u00a0 into the mixture until it is uniform. Step 7: Spreading. Spread the filling onto the dough and make sure you leave a little space at the sides of the dough.\nRoll the dough up and at the end of the dough brush with some water or egg wash to make it sticky.\nCut the roll into a inch wide,and put on a oiled oven tray.\nRemember to rest again for 1 hour or more. I put a some dough in a bowl of water,when the dough float that means the roll is ready to bake. Step 8: Baking the Bread. Preheat the oven first.\nI don 't have a baking stone ,so i just simply put the tray into the oven and bake for 15 minute at 180 degree Celsius . Step 9: Frosting. While the rolls are in the oven.Use the time to make the frosting.\nAdd the icing sugar,butter and cream cheese in small bowl and mix it with a whisk.\nNow add in the milk and whisk it quick.\nAt first it maybe lumpy but after a few minute it will become thick and smooth.\nif you got some nutmeg add a pinch to get the favour in it. Step 10: Time to Enjoy. When the cinnamon roll is done take out and let it cool for about 10 minutes.\nThen spread the frosting on the surface.\nIf you want to keep them overnight ,don't spread the frosting ,put the rolls in a container and the frosting in the refrigerator.\nWhen you want to eat them reheat the rolls in the oven and then spread the frosting on the top.\nHope you enjoy.", ["soft-cinnamon-roll_0", "soft-cinnamon-roll_1", "soft-cinnamon-roll_2", "soft-cinnamon-roll_3", "soft-cinnamon-roll_4", "soft-cinnamon-roll_5", "soft-cinnamon-roll_6", "soft-cinnamon-roll_7", "soft-cinnamon-roll_8", "soft-cinnamon-roll_9", "soft-cinnamon-roll_10"]] [40807, "Introduction: Turtle Icebox Cookies. I was browsing through some cookbooks and I noticed a recipe for icebox cookies. The book included different shapes that could be made with the dough, like swirls and checkerboards. That got me thinking: what about some other shapes, perhaps animal cookies? I thought back to my childhood and remembered that I found cartoon turtles relatively easy to draw, just a bunch of circles, dots, and lines. Which, more importantly, means that they adapt to icebox cookie form very well. So, I took my old turtle, spruced it up a little, and turned it into a cookie :). Step 1: Getting Started. The great thing about making these cookies is that you don't need a turtle shaped cookie cutter nor do you have to make any frosting. Just a few basic tools, the cookie dough, some sprinkles, and a bit of chocolate are all that's necessary to decorate and shape these cookies!\nP.S. The icebox cookie dough recipe is adapted from The ATK Family Baking Book.Ingredients\n3/4 cup + 2 tbsp flour (for the green dough)\n1 1/2 cups flour (for the white dough)\n2 tbsp matcha powder\n16 tbsp (2 sticks) butter, softened at room temperature\n3/4 cup sugar\n1/2 cup powdered sugar\n2 egg yolks, at room temperature\n2 tsp vanilla extract\nblack nonpareils\n4 oz. semisweet chocolateTools\nround 1\" cookie cutter\nlarge straw (like one used for pearl milk tea)\nplastic wrap\nknife\npiping bag Step 2: Make the Dough. Cream the butter with the two sugars. Mix in the egg yolks one at a time. Then, mix in the vanilla extract. Split this mixture in thirds and set aside for now.\nGet two separate bowls. To one bowl, add 3/4 cup + 2 tbsp flour and 2 tbsp matcha powder. Mix thoroughly. Add one third of the previously split mixture to the matcha and flour and mix until you get a dough.\nTo the other bowl, add 1 1/2 cups flour. Add the remaining two thirds of the previously split mixture and mix until a dough forms. Now you should have one green matcha cookie dough and one white vanilla cookie dough. Step 3: Make a Dough Log. Split the vanilla dough in half. Place one half of the vanilla dough on a piece of plastic wrap. Roll it so it forms a log with a 1 1/4\" diameter.\nSandwich the matcha dough between two sheets of plastic wrap, and a rolling pin to roll it out to a rectangle as long as the vanilla log and wide enough to fully wrap around it (it'll be about 1/4\" thick).\nWrap the matcha dough around the vanilla dough log. Use your fingers to smooth out the crease formed. Cover the entire log in plastic wrap and refrigerate for 15 minutes. Step 4: Shaping the Dough. Once the dough log is firm, remove it from the refrigerator. Slice the log into 1/4\" thick slices and place the cookies onto parchment lined baking sheets.\nTake the other half of the vanilla dough, sandwich it between plastic wrap, and roll it out to 1\" thick. Use a round 1\" cookie cutter to cut out circles from the dough.\nUse the cookie cutter to cut off part of the circle cut-out to form crescent shapes for the turtle heads. Use a big straw (like the ones for pearl milk tea) to cut out small circles from the dough (use a chopstick to poke the dough circles out of the straw if it gets stuck).\nUse a knife to cut each circle in half. Now stick 1 crescent and 5 small semicircles (4 for the feet and 1 for the tail) to each log slick on the baking sheets to form turtles. Step 5: Baking the Cookies. Preheat oven to 325\u00b0F. Pinch the tail semicircles (the ones at the very bottom) so they look triangular. Add two black nonpareil sprinkles on the crescent heads for the eyes. Once done, chill the baking sheets of cookie turtles for 10 minutes.\nPlace in the oven to bake for 12-15 minutes. Let cool on the baking sheets for 3 minutes, then move the cookies to a cooling rack to finish cooling. Step 6: Decorating the Cookies. Melt a bit of semisweet chocolate. Place it in a piping bag. Pipe two vertical lines on the shell (the white circle inside the matcha one). Then, pipe two horizontal lines on the shell perpendicular to the vertical lines. Step 7: To Finish. Wait for the chocolate to harden and then enjoy! These cookies should remain fresh up to a week in an airtight container. ", ["turtle-icebox-cookies_0", "turtle-icebox-cookies_1", "turtle-icebox-cookies_2", "turtle-icebox-cookies_3", "turtle-icebox-cookies_4", "turtle-icebox-cookies_5", "turtle-icebox-cookies_6", "turtle-icebox-cookies_7"]] [40808, "Introduction: Blue Popping Candy Donut Balls Recipe From Food Devils. Delicious popping candy donut balls that will be enjoyed at every childrens party Step 1: Ingredients. 1 tbsp yeast 4 tbsp caster sugar 150ml/5\u00bcfl oz milk, warmed 225g/8oz plain flour, plus extra for dusting \u00bc tsp salt 50g/2oz butter, melted 1 free-range egg, beaten Popping candyBlue food colouring300ml/10\u00bdfl oz vegetable oil, for deep-frying Step 2: . Mix the yeast with half a teaspoon of the sugar and two tablespoons of the warm milk. Place in a warm place to rest for 15 minutes, or until frothy. Step 3: . Sift the flour and salt into a large bowl. Stir in one tablespoon of the sugar. Make a well in the flour and pour in the yeast mix, the rest of the milk, the melted butter, the egg and the blue food colouring. Step 4: . Mix to make a dough and then knead, cover the bowl and leave to stand for 45 minutes, or until the dough has doubled in size. Step 5: . On a floured work surface, knead the dough for five minutes, Step 6: . Roll the dough Step 7: . Divide into balls and place in a warm place for 30 minutes, or until they have doubled in size. Step 8: . Heat the oil in a deep pan until it reaches 190C/375F, or a cube of bread dropped in sizzles and turns golden in 30 seconds.Gently lower the dough balls one at a time into the hot oil, in batches of two or three, and fry for 3-5 minutes or until golden-brown, and then carefully turn over. Step 9: . Remove from the hot oil with a slotted spoon and drain on kitchen paper Step 10: . Mix the popping candy with the remaining sugar Step 11: . Roll the hot doughnuts in the remaining sugar and popping candy mixture.Sprinkle extra popping candy over the donut balls and serve", ["blue-popping-candy-donut-balls-recipe-from-food-de_0", "blue-popping-candy-donut-balls-recipe-from-food-de_1", "blue-popping-candy-donut-balls-recipe-from-food-de_2", "blue-popping-candy-donut-balls-recipe-from-food-de_3", "blue-popping-candy-donut-balls-recipe-from-food-de_4", "blue-popping-candy-donut-balls-recipe-from-food-de_5", "blue-popping-candy-donut-balls-recipe-from-food-de_6", "blue-popping-candy-donut-balls-recipe-from-food-de_7", "blue-popping-candy-donut-balls-recipe-from-food-de_8", "blue-popping-candy-donut-balls-recipe-from-food-de_9", "blue-popping-candy-donut-balls-recipe-from-food-de_10", "blue-popping-candy-donut-balls-recipe-from-food-de_11"]] [40809, "Introduction: Tools for Better Bread. I love bread baking. I have done a lot of different types from pretzels to cinnamon rolls to great big sourdough loves you just tear off hunks and eat! While all of these I dearly love they are way too much for a online tutorial, and way to varied. But there are a few things that they all have in common; and, that is some concrete baking techniques I have learned to use over the years. The goal of this tutorial is not to teach you have to make bread... it is assuming you have some level of knowledge in that already. My goal is to take the average American baker, and given them some tool that can take their average American bread baking, and bring it up to world class standards. Yes, it will require a lot more learning and how to than this one little tutorial can give you, but after this it is my hope that you can go into any bread class and at least have a working knowledge of everything that is going on and being talked about.Lets get started! Step 1: Scales. Americans have been using cups and teaspoons for generations. They are much easier to transport and use for every day baking than scales. I assume it go started when people traveled and had to carry everything they owned or something. They are also vastly inferior!If you get 10 bakers and have them measure out one cup of flour you can get vastly different amounts of flour. In fact depending on how it is measured you can get twice as much flour using one method vs another! With bread a few grams can make a big difference in the outcome of your bread. So go spend $30-$40 on a decent set of scales. By far and away this will make the biggest difference in your bread. I am all about getting it so that it feels right, and knowing your recipe well enough to just be able to known it by feel.... but with baking bread you really need the precision that can only come with scales. The MyWeight KD7000 or KD8000 are both great sets of scales. They are cheap, and you can get them from any number of sources, but OldWillKnottScales usually has good prices (so does a certain very large online book store named after a river in South America, but you can get anything from them, and I would rather support the little guy if the price is close). There are plenty of options out there, but you want to make sure they can weigh in grams, and have a tare function.I will say that once you have gone to weight based cooking it is hard to go back. I convert all of my recipes to weight based, even my chocolate chip cookies! It is just so much easier to do, to scale, and get right.Important Points:Get scales, any scales! Just get them! Grams Tare function Step 2: Excel. Excel, yes, the spreadsheet program by Microsoft. The first thing I do before I ever bake any loaf of bread is sit down with my laptop and excel. I have multiple sheets that I have made for various reasons, but by far and away the most common use is to determine how much flour, water, and salt are going to go into my bread. Let me give you an example of how to make a loaf of bread. And this loaf is basically how I start 90% of the bread I make. My bread has only 3 ingredients: flour, water, and salt (I make sourdough, so if you don't have sourdough starter you will also need yeast).The water needs to weigh 61% the weight of the flour, and the salt needs to weigh 2% of the flour.So let's look at it in an actual recipe:1000g flour 610g water (61% the weight of the flour) 20g salt (2% the weight of the flour) (Yeast if you aren't using sourdough starter)This will make a great bread. But it makes a 1612g of dough. That's a fairly good size loaf, I generally like my loaves to weight about 1000g of dough or less (more crust to crumb ratio, and the crust is where the flavor is). Excel makes this conversion easy. What if I want to make 4 loaves that are 1000? Maybe 8 loaves that are 800g? Excel makes all of this very easy. So make a few excel files, and it will make you baking so much easier. If not a gold old fashioned calculator will work. It just takes more time. If this does not make sense go on to the next step, more on the math there!Important Points:There is a lot of math involved, and a program like Excel makes it much easier. Step 3: Bakers Percentage, AKA How to Drive a Math Teacher Crazy!. Bakers percentage? Isn't that kinda like any other percentage? Weeellllllll. No. Your average math teacher would go nuts on this one; but, once you get the concept it really makes sense, and is very helpful. The bakers percentage basis everything on the percentage of an ingredients weight compared to the flour. Why the flour? Because that is the rule. Yea you could have chosen any ingredient, but with the bakers percentage you use flour. So any ingredient you use is compared to the amount of flour. For example in our recipe the water weight is 61% of the weight of the flour.Lets look at a few specifics examples on our normal loaf of bread.HydrationThe most important number you are going to be using with the bakers percentage is the hydration. The ideal (OK, it is more of a good starting point) \"bakers percentage\" hydration is 61%. In the recipe we are referencing is a 61% hydration dough. You can experiment with all different hydrations, but 61% is what I have found is pretty well the middle of the road hydration. SaltAnother bakers percentage we will need is the salt. Salt is very important for flavor, slowing down the yeast, and helping with the structure of the dough. While there can be some variation in the amount of salt it is usually more consistent at around 2%. So if you have 100g of flour you will have 2g of salt.The numbersOne important point to note with the bakers percentage is that it will always be well over 100%. In our example the flour is 100%, water is 61%, and salt is 2%. So right there you have a dough that adds up to 162%?!? But don't look at it that way. There is not a total percentage that matters. It is all just a reference to the amount of flour. So with all these weird numbers, percentages why in the world would anyone use this bakers percentage!?! The reason is scalability. I can give you a recipe, but what if you want a larger or smaller loaf? If you know the bakers percentage of all the ingredients you just scale up and down easy. Just change the amount of flour, and the percentage stays the same! It also works well with any other ingredient you may want to use. If you have raisins in your bread you can use the same bakers percentage to make sure if you are making one loaf or a dozen, they all have the same amount of raisins. So it may take a bit to wrap your brain around, but once you get it down the bakers percentage makes things much easier. And add this with an excel file and it is easy to calculate no matter how many Or of what size loaf you want to make!Important Points:Everything is in relationship to the flourThe total percentage points mean nothingHydration is the amount of water, usually about 61% the weight of the flourThe salt is usually about 2% the weight of the flour Step 4: Steam It Up Baby!. Steam is very important to the formation of the crust. You want to have a lot of steam for the first 5 min or so of the baking process, and then no more steam so that crust can set. Basically what happens is that when you put the dough in the oven it will start to rise. The dry air of the oven will bake the outer edge of the dough. This will form a hard crust that will not allow the dough to full rise. The outer crust will form a shell that will not allow the dough to rise as full as fully as it could. The steam will keep the outer crust from setting and forming the restrictive shell. This will allow the dough to rise further. Large commercial oven have steam injectors that you can turn on during the first part of a bake; but, as we all likely have home ovens we need another strategy. I place a disposable aluminum pie pan and put water into it with a wine bottle a few minutes before I put the dough in the oven. I will also spray the dough with a spray bottle. And if I am using a dutch oven I will just dump some water on the top of the dough just before I put the lid on the dutch oven. Either way you want to get the oven as steamy as you can for the first few minutes of the baking. A dutch oven also works great to hold in all that steam. Just dump some water in there before you put the lid on, and take the lid off after 5-10 min. Just make sure the entire thing (don't forget the handle at the top) can handle 500\u00baF!Important Points:Steam helps Only steam the first few min A disposable pie pan, old wine bottle, and spray bottle go a long way. Step 5: Slasher!. While the oven will dry the outer crust to form a crust this is something that has already happened during the last rise. The drying of the air will for a crust which can also form a shell and not allow the fullest extent of the rise. Using a sharp knife, scissors, or razor blade to slash the top of the loaf will allow the dough to expand through these cuts. It is best if you make the cuts on a very acute angle (not strait into the dough, but at an angle). This way the edge will curl up and form a most crusty edge. You can have all kinda of fun experimenting with different ways of slashing your bread.Important Points:Make cuts in the top to allow it to riseGet creative with your cuts, it's fun. Step 6: Get Radiant! . The modern oven lacks the radiant heat that a traditional brick oven has. The bricks absorb the heat, and retain it very well. That way when you set the dough on the floor the floor does not cool down very much, and continues to impart heat into the dough. Modern ovens do not have anything like this, so we have to do something to help simulate this. The most common thing used it a pizza stone; but, there are steel sheets that you can use. There are even whole inserts that you can place a whole stone insert, complete with lid.I have lined the entire shelf of my oven rack with unglazed quarry tiles I bought from Home Depot. I bought a case of 8\" and a case of 6\" and they have done my oven, my parents, and few friends. They are an easy and cheap way to get a lot of baking surface in your oven. While none of these things are perfect, they go a long way to improve the bread coming out of a regular oven. Important Points:Some kind of stone surface helpsLarge metal slaps also workI use unglazed quarry tiles to line my whole oven. Step 7: You Can't Burn It!. Raymond Calvel, professor of baking at ENSMIC in Paris, France, once said \"you can't burn bread\". While you can burn bread, he does have a point. It is said that up to 80% of the flavor of the bread is in the crust. And the more you bake it the more flavor is going to be in the crust. Now you don't want to burn it for real, but I am willing to bet that if you will bake a loaf an extra 5 min it will do nothing but help the flavor. Try it next time.Important Points:Bake it another 5 minutes. I bed you won't be disappointed. Step 8: Fun Tools. There are a few other \"toys\" that I use when making my bread.LameThis is nothing but a razor blade you use to slash the top of the bread with. A sharp knife, or even scissors work, but there is more you can do with a razor blade.Super PealI love this thing. It is what I use to put the dough in the oven. There is just nothing quite like it, and I love it!Large SpatulaI use a large grilling spatula that I bought a long time ago. I wish I could find another one of these things, I would so buy a few more! It is just big enough to lift any loaf, but small enough to get in where I need it. The only good thing is that I bought my dad one, so if I break it I know where I can find another. Spray bottleAs stated earlier steam and keeping the top of the dough wet is important. Just before I put the dough in the oven I will spray it down very heavy with the squirt bottle. If I open the oven in the first few min (like to add more dough) I will give all the loaves in the oven a few more squirts.BrotformThis is a basket that you use to rise the bread in. I have used everything from cheap $1 Dollar Tree baskets with a non-terry cloth towel, to real rattan proofing baskets (which really make things easier). But this is nothing except a basket to rise the dough in. Disposable pie pan and Wine BottleThis may seam like a silly addition, but it is very important to the steaming of the bread. The disposable pie pan is important because I have very hard water, and after just a few batches the pie pan is crusted in lime scale. When it gets too bad you can just throw it out and use a new one. The wine bottle is the perfect thing to add the water to the pie pan. It isn't going to melt, and the long neck lets you reach it without smiling too much. I truly do use these things with every loaf I make. StencilingThis is just a stencil that you make. It can be the shape of anything you want. Your initials, your logo, the person you are giving it to... whatever. Just before you bake the bread you sprinkle either flour or coco power on the dough with the stencil. It adds a really neat personal touch to your bread.French Rolling PinWhile I still love my American Rolling pin, it is just better for delicate items in my opinion. I have found the French pin works very well for breads when you really need to put some weight behind it. Important Points:There are all kinds of tools that can make things easier, better, or just more fun. Step 9: Vocabulary Says What?!?!. Prefermentschef, levain, sponge, madre bianca, mother, biga, and poolish. Basically all of these are \"preferments\". Basically what you do is add a small a little yeast to part of the flour and (most) of the water and let it sit for a few hours to a day. This allows the yeast to add some flavor to the flour, and also allows the baker to not have to buy as much yeast! There are all kinds of differences, but the biga and poolish are the most common.SourdoughReally this is not a style of bread like most Americans think of it. It is a type of levin, or yeast. You can have clean tasting \"sourdough\" breads that have absolutely zero \"sour\" flavor, or that have a lot. Just remember, it is not a style of bread, it is a type of levin.LameThis is nothing but a razor blade you use to slash the top of the bread with. Peal The big flat wood or metal thing you get put the bread in the oven or get it out with.BrotformThis is the basket you rise your dough in.AutolyseMixing flour and water without anything else in it and allowed to sit for 30 min to 12 hours or so. BatardA loaf of bread that is oval or oblong in shape.BouleA round loaf of breadBulk fermentationJust letting a lot of dough rise together before you make it into loaves. CrumbThe inside portion of your bread (not the crust)CrustThe outside portion of your bread (not the crumb) Step 10: Well, That's a Start. OK, this sure isn't going to win any awards, but I hope this helps. It is for sure not a complete \"how to\" but I hope it will answer some questions, and help you go from someone who can bake a loaf of bread, to someone who can truly master the art of baking. It's a lot of fun, and I hope you get into it even more!Important Points:Just go bake some bread!And taking a class will sure help too!", ["tools-for-better-bread_0", "tools-for-better-bread_1", "tools-for-better-bread_2", "tools-for-better-bread_3", "tools-for-better-bread_4", "tools-for-better-bread_5", "tools-for-better-bread_6", "tools-for-better-bread_7", "tools-for-better-bread_8", "tools-for-better-bread_9", "tools-for-better-bread_10"]] [40810, "Introduction: Caramel Banana Chocolate Cake. This cake is a super chocolaty, caramel, banana masterpiece. It's rich, and creamy, and is great for any group event, family gathering, or whatever other excuse you can find to make it. The base is 3 layers of rich chocolate cake, with banana slices in each layer - coated with a caramel frosting, and then coated again with a fudge frosting. Step 1: Ingredients. There are 3 recipes to this Instructable. They are all delicious combined - but they also work well on their own, for other applications. Chocolate Banana Cake: 2 1/2 c. all-purpose flour 3 c. white sugar 1 1/2 c. unsweetened cocoa powder 1 tbsp baking soda 1 1/2 tsp baking powder 1 1/2 tsp salt 3 eggs 1 1/2 c. strong brewed coffee (can be substituted for water)1 1/2 c. buttermilk 3/4 c. vegetable oilBananas (I used about 6 large bananas! - - I forgot to include the bananas in the picture) **** You will also need parchment paper to line your pans, and oil to grease themCaramel Frosting: 2 1/4 c. light brown sugar1 c. heavy whipping cream1/2 tsp baking soda1/2 c. butter1 tsp vanillaConfectioners sugar as neededChocolate Fudge Frosting:2 1/2 - 3 c. confectioners sugar1/2 c. butter, softened1/2 c. unsweetened cocoa powder1 tsp vanilla extract1/4 c. milk - only use as needed Step 2: Caramel Frosting: Part 1. The most time efficient order for this cake, is to make the caramel frosting first! For this caramel frosting, you have to first make the caramel. Then it's going to have to cool, untouched for at least an hour. Cut your butter into pieces, and have your baking soda on hand. Everything happens kind of quickly in this recipe. In a medium-large pot, combine the brown sugar and cream. This mixture bubbles and expands quite a bit, so make sure your pot can hold it. Bring the mixture to a rolling boil over medium high heat. Boil for 1 minute.Add the baking soda, and boil for 1 more minute.Remove from the heat, and drop in the pieces of butter. Do not stir this! Just add the butter and leave it alone! Set it to the side, or stick it in the fridge if it's warm in your kitchen. Step 3: Making the Cake. Mix your dry ingredients together.Separately, mix your wet ingredients together. Slowly add the wet to the dry, until batter is consistently mixed. This will be a thin batter. Step 4: Banana-fana-fo-fana. Prep your cake pans! Line the bottom of with parchment paper circles and oil the entire thing.Slice the bananas into roughly 1/4 of an inch thick slices Spoon some batter into the bottom of each pan to coat the bottoms. This will help the bananas not glue to the bottom of the pan and burn. The bananas will still sink during the baking process. Now, create your banana layers. I tried to make mine as neat as possible, but by the third pan I was definitely tempted to just dump the remaining slices in. But resist! Evenly distribute the rest of the cake batter into your pans. Gently pour it in, or it will move your bananas all around.Baking Instructions Bake your cakes at 350\u00b0F for 35-45 minutes (or until a toothpick inserted into the center of the cake comes out clean) - Baking may take more time depending on your oven, your pans, or how you position the 3 cake pans.Once the cake layer are baked - let them cool in their pans for 10 minutes. After 10 minutes, remove the cake layers and place them on cooling racks. These will need to cool completely before you can move on to applying frosting. Step 5: Caramel Frosting: Part 2. Once your caramel is cooled, it should be fairly hard, and the butter should be solidified. If it's still soft or runny, it needs to cool longer. If your caramel isn't completely cool, your frosting will not set. Scoop your caramel mixture out of the pot and into a bowl. Mix it until it starts to become light brown and creamy. Add 1 tsp of vanilla extract. Continue mixing.Slowly add powdered sugar to the mixture as needed, to thicken your frosting and make it the consistency you want. I think I used about 1 c. If your frosting ever gets too thick, you can add a small amount of cream or milk to even it out. Step 6: Constructing the Cake. All layers should be placed bottom-side up. Place 1 cake layer on your serving plate and cover the top with caramel frosting. Add another layer, add more frosting, and finally - top if with the third layer. Add the rest of your caramel frosting, and spread it evenly over the entire cake. Set this in the fridge to set. Step 7: Chocolate Fudge Frosting. Mix your butter until creamy. Add your vanilla. Add your cocoa powder and mix well. Slowly add in your powdered sugar, also adding milk as needed to help make it creamy. Once your chocolate frosting is creamy, add it in an even layer over the caramel frosting. Step 8: Decorating (optional). To decorate, I just melted some chocolate and poured it into a zip lock bag. Snip the corner, and you can drizzle it over your cake! Just make sure the chocolate isn't too hot or it will melt through your bag. Of course, you can do whatever you want!Some other things I considered were chocolate cookie crumbs, caramel sauce, and/or chocolate shavings. This cake is best served at room temperature and can be stored that way too.", ["caramel-banana-chocolate-cake_0", "caramel-banana-chocolate-cake_1", "caramel-banana-chocolate-cake_2", "caramel-banana-chocolate-cake_3", "caramel-banana-chocolate-cake_4", "caramel-banana-chocolate-cake_5", "caramel-banana-chocolate-cake_6", "caramel-banana-chocolate-cake_7", "caramel-banana-chocolate-cake_8"]] [40811, "Introduction: Pineapple-Almond Upside Down... Cookies!. The moist, delicious yumminess of classic Pineapple Upside Down Cake has been captured ... \u00a0in a Cookie!\nThey're like a little taste of Springtime to brighten the Winter blues.\nHappy New Year... Enjoy! Step 1: Ingredients, Tools and Prep Work. This recipe makes approximately 2 dozen cookies.Ingredients:\n2 1/2 cups Flour\n2 teaspoons Baking Powder\n1/4 teaspoon Salt\n1/2 Cup Butter-softened\n3/4 cup White Sugar\n2 Eggs\n1/3 cup Sour Cream\n2 Tablespoons reserved Pineapple Juice\n1 teaspoon Vanilla extract\nSliced Almonds\nMaraschino Cherries\n1 - 28 oz can of Pineapple rings- drained- juice reserved.\u00a0\n1/4 C Brown Sugar- packed\n1 teaspoon Light Corn SyrupTools:\nElectric Mixer\nNonstick Baking mat (Silpat) or parchment paper\nWhisk\nMixing BowlsPrep work:\nRemove the pineapple rings from the can. Place them on a paper towel and gently pat dry. (Save the canned juice.) Cut each ring into small wedges as pictured. Place in a bowl. Add brown sugar and Corn syrup. Toss to coat.\nDrain maraschino cherries on a paper towel. Cut in half. \u00a0Place the cherries on the baking sheet, domed side-down. Space them about 4-5 inches apart. \u00a0Lay the almond slices in a circular, flower-fashion around the cherry. Follow suit with the pineapple wedges, using 5 per cookie.\nThese cookies do not spread very much but give yourself plenty of room on the first batch so you can better gauge the spacing.\nMotorhome living requires me to bake in a Toaster Oven. I started with 4 cookies on a sheet and found I could fit 6 if I was careful.\nNext Step---> Batter preparation---> Step 2: Mix and Bake. Preheat Oven to 325 degrees\nWhisk the flour, baking powder and salt together in a medium bowl. \u00a0Set aside.\nIn a larger, deeper bowl, \u00a0use a hand mixer (medium-high speed) to cream the butter first. Add the white sugar and whip until smooth.\nOne ingredient at a time, add eggs, sour cream and vanilla. Mix the batter \u00a0thoroughly as you add each ingredient and remember to scrape the sides of the bowl, too.\n1/2 cup at a time, slowly add the dry ingredients to the batter, mixing on low speed. Scrape the bowl after each addition. Mix well.\u00a0\nSpoon the batter into a pastry bag or ziplock baggie. \u00a0Snip off about 1/3\" from the corner.\nBegin at the cherry center and slowly pipe the batter outward \u00a0in a spiral. Leave about 1/4\" of pineapple wedges uncovered to allow for spreading.\nBake for 20- 23 minutes or until golden brown. Note: If you undercook, they will not hold their shape very well.\nAllow the cookies to cool for 10 minutes. Use a spatula to gently invert them upside down onto your cookie plate.\nServe at room temperature. Step 3: Serving Suggestions:. On day 1, these cookies will hold their shape beautifully.\nOn day 2 they are softer and more difficult to hold in your fingers.\nThe delicious solution?\nPlate your cookies, top with a generous dollop of whipped cream and eat them with a fork!", ["pineapple-almond-upside-down-cookies_0", "pineapple-almond-upside-down-cookies_1", "pineapple-almond-upside-down-cookies_2", "pineapple-almond-upside-down-cookies_3"]] [40812, "Introduction: Chocolate Cherry Dump Cake. Are you going to a potluck or having some friends over and you need an easy dessert? Oh and you want it to taste fancy too? Well, here is a fun little twist on a classic dump cake recipe to help you out! Step 1: You Will Need:. To make your very own super delicious and amazingly awesome dessert, you will need: 9x13 (or slightly larger) baking dish Oil or cooking spray At least 20 ounces (up to about 40) of cherry pie filling Vanilla extract 2 sticks butter Mini chocolate chips 1 box light colored cake mix (yellow, white, or lemon for sure work) Measuring spoons, butter knife, and large spoon for stirring Optional: Pecans or other nuts for topping (not shown in this 'ible) Step 2: Filling. Preheat your oven to 350 degrees Fahrenheit. Coat the bottom and sides of your baking dish with cooking spray or oil. I actually was so excited to make this that I forgot to do it - it does make clean up a lot easier later. Dump in your cherry pie filling. I only used about 20 ounces of filling in this dump cake. It was tasty, and everyone liked it, but I thought it could have used a better filling-to-cake ratio. Add about 1 Tablespoon of vanilla extract, a little more or a little less to suit your taste. I wouldn't go too much less though. Finally, add 1/3 to 1/2 cup or so of mini chocolate chips. Add the larger amount if you use more than 20 ounces of cherry pie filling. Or if you just REALLY like chocolate :) Now stir it all up to get the vanilla and chocolate chips mixed in, and smooth it out along the bottom of your baking dish. Step 3: Topping. Now for the dumping of the cake! Take your box of cake mix, and dump the whole thing on top of the cherry pie filling mix! w00 for cooking! Gently smooth the cake mix out over the entire dish, all the way to the sides, breaking up any big clumps as you go. Gently is important, you don't want to incorporate the cake mix with the pie filling mixture. Slice your two sticks of butter and place all along the top. You don't have to cover every bit of cake mix, but you do want to have even coverage without huge gaps. If you are going to add nuts for topping, add them at this point. Usually I've seen nice neat rows of pecans rather than a sprinkling of chopped nuts - but feel free to play with it a bit! Step 4: Cooking. Pop your baking dish, uncovered, in your preheated oven for 45 minutes to an hour. Start checking it at the 45 minute mark. This was my cake at 45 minutes. It is just starting to get golden, but it is still a little gooey looking. You want to see a nice, relatively even golden across the top. It should look slightly \"crispy\" rather than slightly \"wet\". My cake took about 52 minutes to be done. Your oven may vary. Step 5: Enjoy!. When your cake looks nice and golden and ever so slightly crispy, take it out and let it cool a little bit. This is delicious warm, room temp, or straight from the fridge as leftovers! I hope you enjoy this easy, yummy twist on a classic dump cake! What other variations do you like?", ["chocolate-cherry-dump-cake_0", "chocolate-cherry-dump-cake_1", "chocolate-cherry-dump-cake_2", "chocolate-cherry-dump-cake_3", "chocolate-cherry-dump-cake_4", "chocolate-cherry-dump-cake_5"]] [40813, "Introduction: Easy Dip 3.. This is a third in our series of easy dips. This time we will use green peas as the base. Step 1: Ingredients.. Ingredients:\n2 - cans green peas.\n1/2 - diced onion.\n1 - diced Roman tomato or a can of pre-sliced tomatoes.\n1 - clove minced garlic.\n2 \u00a0- tablespoons or so or lemon and or lime juice\nSpices:\nOregano.\nBasil.\nSalt.\nPepper.\nCilantro or Italian parsley.\nOptional:\n1/2 - diced bell pepper. Step 2: Get Dicey.. Dice your tomato, onion, bell pepper, and garlic.\nBe sure to drain the tomatoes well. Step 3: Mash It Up.. Drain the liquid from the can of peas into the sink or other disposal means leaving the peas in the can.\nEmpty the peas into a bowl.\nUsing a potato masher pulverizer the peas to your favorite consistency.\nAdd the other ingredients and spices and then gently fold together. Step 4: Serve.. Add the chips and eat.", ["easy-dip-3_0", "easy-dip-3_1", "easy-dip-3_2", "easy-dip-3_3", "easy-dip-3_4"]] [40814, "Introduction: Easy Food Dehydrator. Please consider voting for this Instructable if you like it :-)My family and I are planning to go on a hike for a couple of days. I got an idea to make a food dehydrator out of recycled parts so we could make food that is lightweight and preserves well. Dehydrated food could also come in handy in a survival situation.For this project you will need: An ice cream box (prefrerably somewhat like mine). A fan (salvaged from an old printer). A power adapter. Spray paint (optional). Let's get started! Step 1: Cut. Take your ice cream box and place the fan on top of it. Now start drawing a line around your fan. When you are done lift the fan off and start cutting. Make sure to cut inside of your line so the fan can sit on the edges. Step 2: Spray Paint (optional). If you want your box uniform you might want to spray paint it (I chose light grey). Start by covering the hole with cardboard and tape it down. Next take your box outside and lay it on some newspapers. Now you can start spraying it. Do a few thin coats and let it dry a bit in between. Let dry in a ventilated area. Step 3: Hot Glue. Once the paint has cured take the box inside, you're now ready to glue the fan on the lid. This one is pretty self explanatory, just put a line of hot glue all around the hole and place your fan in it. Important: make sure that the fan is facing the right way, so it blows air into the box when it's powered. I did that mistake and tried to just switch the polarity but then the fan would not spin. Step 4: Drill. Along the bottom of the box mark out where you are going to drill out the holes. When you are done you may proceed to drilling. You will have to scrape out the excess plastic and clean up every hole. Step 5: All Done!. Congratulations, you have finished making your very own dehydrator. To operate it place your food of choice inside on a wire rack, hook it up to the power adapter and put in a warm place (maybe on a radiator). Now you can start experimenting with different dried foods! I recommend trying beef jerky, apples, yogurt and soup. Feel free to vote if you liked ;-)Have fun!", ["easy-food-dehydrator-1_0", "easy-food-dehydrator-1_1", "easy-food-dehydrator-1_2", "easy-food-dehydrator-1_3", "easy-food-dehydrator-1_4", "easy-food-dehydrator-1_5"]] [40815, "Introduction: Sweet and Salty Popcorn. All you need to make this is... \t\tCarmel corn \t\tRegular and/or cheddar popcorn \t\tCinnamon and sugar (Mix separately before adding to popcorn)How to mix: \t\tFirst, pop the popcorn (If needed) \t\tThen add your two (Or more) packs of popcorn until they are equally balanced. \t\tMix the cinnamon and sugar separately. \t\tNow, add as much cinnamon sugar as you feel necessary, to the popcorn mix. \t\tAfter this is completed, Enjoy!", ["sweet-and-salty-popcorn_0"]] [40816, "Introduction: Extremely Dangerous Hot Dog Cooker. Please be advised, building this could cost you your life.This is !!! EXTREMELY DANGEROUS !!! You can get ELECTROCUTED.Although this will cook a hot dog to completion, I would strongly suggest if you are in that much of a hurry make a sandwich or use the microwave.That being said...Enjoy! Step 1: What You Will Need. 1. A soldering iron. I used a 25 watt iron. It heats up quick and cools down just as fast and only costs about $102. Solder3. Two (2) 10 penny nails.4. 3' of lamp cord5. A lamp plug. A self effecting plug works well and does not require any additional user input6. Hot Dog rolls - they do not have to come from Market Basket. Stop and Shop brand works just as well7. Hot Dogs. I like Ball Park Franks. \"They Plump When You Cook 'em\"That's all you need to start enjoying a delicious electric hot dog.Before you continue. Please be advised, this project comes with an ELECTROCUTION HAZARD Step 2: With a Kitchen Knife Cut 1/2\" of Insulation Off of the Lamp Cord. You can use your teeth to strip this size wire. I would suggest however you grab a kitchen knife and strip a solid 1/2\" of insulation from the cable.!!! WARNING !!!Please take care when using a knife. Good practice would also suggest you twist the exposed conductor in a clock wise motion. Step 3: Tin the Exposed Wire. When finished soldering this is what it should look like. Step 4: Tin the Underside of the Head of the Nail. Next solder a small drop of solder to the underside of the nail head as shown Step 5: Solder the Lamp Cord to the Nails. Twist the exposed wire around the recently soldered nail as depicted in the picture. Standard practice suggests twisting in a clock wide motion. Step 6: Connect the Lamp Cord to the Lamp Cord Plug. Follow the manufacturers instructions for connecting the lamp plug to the lamp cord. Step 7: Finished Product. Not Without Risk! !!! WARNING !!!. This is what it should look like after the lamp plug and the nails have been connected to the lamp cord!!! WARNING !!!Before continuing consider what you have just created.You now have two metal nails connected to a lamp cord that can be plugged in to an electrical outlet.!!! YOU CAN BE ELECTROCUTED !!! Step 8: Insert the Nails Into Each Side of the Hot Dog. !!! WARNING !!!This is where we have to take a moment to consider where we are. If you have considered the fact that you now have two metal nails soldered to a lamp cord on one end and a plug on the other that can be plugged into an electrical outlet, and you have considered the fact that when you plug this device in you will have two exposed conductors capable of electrocuting you, after you have considered the fact that this has the potential to kill you, then you are ready to proceed.!!! WARNING !!!Before you plug this device in push the nails into each side of the hot dog and place the hot dog in the bun. Step 9: With Hot Dog in the Bun Plug in the Lamp Cord. !!! WARNING !!!!!! ELECTROCUTION HAZARD !!!With the hot dog secure in the bun and the two nails pushed into the hot dog, plug in the lamp cord Step 10: Add Your Favorite Condiment and Enjoy!. !!! WARNING !!!!!! WARNING !!!!!! WARNING !!!BEFORE touching the nails unplug the lamp cord from the wall.If you have survived this far you deserve a well cooked hot dog.This device will cook a hot dog to completion in about 20 secondsAdd your favorite condiment and enjoy a delicious \"Ball Park Frank with the added knowledge that you survived to eat again.", ["extremely-dangerous-hot-dog-cooker_0", "extremely-dangerous-hot-dog-cooker_1", "extremely-dangerous-hot-dog-cooker_2", "extremely-dangerous-hot-dog-cooker_3", "extremely-dangerous-hot-dog-cooker_4", "extremely-dangerous-hot-dog-cooker_5", "extremely-dangerous-hot-dog-cooker_6", "extremely-dangerous-hot-dog-cooker_7", "extremely-dangerous-hot-dog-cooker_8", "extremely-dangerous-hot-dog-cooker_9", "extremely-dangerous-hot-dog-cooker_10"]] [40817, "Introduction: Frozen Icicle Candy Cupcakes!. Spend a snowy day making frozen Cupcakes! Okay, they aren't actually frozen...although you could freeze them. Perfect for a Frozen Princess Party--or just a yummy treat! With Blue Crystal Icicle Shards for added frostiness. Step 1: Cupcakes for Four!. Here's a great recipe for Cupcakes for four! You know, those days where you can't justify making 24 cupcakes because you know you'll eat them all! Okay, so just 4. (except after eating them...I realized more than 4 would have been nice) 1 Egg 4 TBSP butter softened 4 TBSP sugar 2 tsp Vanilla 3 TBSP milk 1/2 cup Flour 1/2 tsp baking powder 2 pinches of salt Mix the wet ingredients, than add dry ingredients and mix! Get out 4 cupcake papers. Fill them 2/3's full. Should use all your batter! Bake 350* F for 15 minutes. Step 2: Make the Icicles!. Now, while they are baking and cooling... make your frozen icicle shard candy! \"Be careful, those icicles have been know to kill people\" (name that movie) Okay, in a saucepan... add 1/4 cup sugar 1 1/2 tablespoons of corn syrup 2 tablespoons of water boil on high until it reaches 300* F or hard crack. Then add 1 drop of blue food coloring and 1/8 teaspoon of flavoring (optional) Pour it out on a silicone mat. I poured a large amount first, then little strings and strands of syrup to make the lacy frozen icicles. It will lift right up off the mat when cooled. The larger piece can be broken carefully to make crystals. Really though, be careful...hard candy can cut like glass. Step 3: Prep the Cupcakes!. I used my Silhouette machine to cut out scallop cupcake wrappers out of damask acetate paper. Now just added a generous swirl of buttercream or your favorite white frosting and top with hard candy icicles and shards! Step 4: . Remove the shards and icicles before giving to small children. My 5 year old was fine, but fyi. These were so fun to make and tasted great! Now I must have a Frozen Princess Party--next snow day! Check out my blog Doodlecraft for more fun!", ["frozen-icicle-candy-cupcakes_0", "frozen-icicle-candy-cupcakes_1", "frozen-icicle-candy-cupcakes_2", "frozen-icicle-candy-cupcakes_3", "frozen-icicle-candy-cupcakes_4"]] [40818, "Introduction: Old Fashioned Macaroni and Cheese. Here is a delicious Old fashioned Mac and Cheese dish that my mom and I have been making for many years! It is the perfect dish for any event, Thanksgiving, definitely! Birthdays, Christmas.. etc. Anything! (: Step 1: Supplies Needed. - 6 to 7 ounces raw elbow macaroni (about 2 cups)- 3 cups shredded cheddar cheese (about 3/4 pounds)- 1 jar of alfredo (Ragu~classic alfredo)- Milk- Salt- Pepper- 2-quart casserole dish- Measuring cups- Stove top pans Step 2: Preheat Oven. Preheat the oven to 375 degrees. Step 3: Cook Noodles. Boil the elbow noodles on a stove top as instructed on their package. Once they are done cooking place half of the amount of noodles into an ungreased 2-quart casserole dish. Step 4: Prepare Your White Sauce . On the side start making your white sauce, put the one full jar of alfredo(Ragu) into the oven to pan, fill the empty alfredo jar up with milk and pour that into the pan also. Bring to a boil over medium temperature... stir frequently. Once the milk and alfredo sauce is boiling, remove from heat and pour half of the white sauce over the macaroni noodles in the casserole dish and then stir gently. Step 5: Add Cheese. Sprinkle half the amount of shredded cheese onto the macaroni and sauce in the dish and stir gently. Step 6: Layering . You will then sprinkle the remaining noodles, sauce and cheese onto the dish, on top of each other (in the same order as steps 3-4) creating a layered effect. Stir gently once again. Step 7: Topping. On top of everything sprinkle more cheese until it is all covered (like the picture). You can also season the dish with salt and pepper to your liking, if wanted. Step 8: Bake the Dish in the Oven . Cover the casserole dish with aluminum foil and bake for 30 minutes. Then once baked for 30 minutes, uncover the dish and bake for another 15 minutes. Step 9: All Done!! Serve the Dish. Once your delicious Old Fashioned Macaroni and Cheese is finished, you can serve it up. This dish serves 6 to 8 people.", ["old-fashioned-macaroni-and-cheese_0", "old-fashioned-macaroni-and-cheese_1", "old-fashioned-macaroni-and-cheese_2", "old-fashioned-macaroni-and-cheese_3", "old-fashioned-macaroni-and-cheese_4", "old-fashioned-macaroni-and-cheese_5", "old-fashioned-macaroni-and-cheese_6", "old-fashioned-macaroni-and-cheese_7", "old-fashioned-macaroni-and-cheese_8", "old-fashioned-macaroni-and-cheese_9"]] [40819, "Introduction: How to Make Sumac Verjuice. Verjuice is a wonderful addition to any kitchen. Used mainly in French and Middle Eastern cuisines, verjuice adds a refreshing tartness without the bitterness that can be found in citrus juice or vinegar. It has a place in anyones kitchen. Verjuice can even be used to make a thirst quenching drink.Verjuice is typically made from unripe grapes or crabapples. We are going to use sumac berries, which will give a beautiful red juice that can be used wherever a touch of acid is needed, whether to make vinegrettes, or deglazing pans, you will find dozens of uses for your verjuice.In the interest of full disclosure, this is rougejuice. (verjuice translates to green juice, while rouge juice translates to red juice. Step 1: Collect Sumac Berries and Soak Them. Warning: Do not eat any wild edibles unless you are sure of their identity.Sumac is a fairly common plant thoughtout much of the eastern and midwestern U.S. It is a shrubby tree and easily identifies by its red berries in clusters above the foliage. These fruit clusters are what we are after to make our verjuice. Don't be too worried about poison sumac, for while they share a name, poison sumac has white berries, not the red ones of staghorn or smooth sumac. Always positively identify wild foods, but sumac is one of the easier ones to identify. You want to collect the clusters after a long dry period, as rain can wash off the acid that we are after. Collect several bunches, leaving the large stems behind. A few small stems are not going to hurt anything.Place your berries in a pot of lukewarm water. Water that is hot will absorb too much tannin which makes it astringent (like overbrewed tea), while cold water takes a lot longer to collect the acid off of the berries.Rub the berries between your fingers or stir vigorously. Let them steep in the water for 10 or 15 minutes, stirring occasionally. Strain them through a colander or sieve, and collect the water. Step 2: Strain Your Berries Out. Collect the red water that drains off, and you have your verjuice. The lovely red color is all natural, and you will find it refreshingly tart. Refrigerate it if you are not going to use it immediately, or freeze it in an ice cube tray for longer storage. Use this in any way that you would otherwise use vinegar or lemon juice. A dash on fish is better than a squeeze of lemon. Pour a little into a pan after sauteing chicken, and you can make a delicious quick sauce.Or add simple syrup and soda water, or sugar and regular water and you have a thirst quencher that is high in vitamin C. So go wild, you have a brand new ingredient to play with. We will be posting new recipes to use the verjuice soon.Enjoy and live a hands on life.handsonlife.org", ["how-to-make-sumac-verjuice_0", "how-to-make-sumac-verjuice_1", "how-to-make-sumac-verjuice_2"]] [40820, "Introduction: Boneless Buffalo Wings . Wings are one of my FAVORITE game time snacks! These Boneless Buffalo Wings are perfect to satisfy my game-day cravings. When I have to bring something to a party, I prep these guys up ahead of time and warm them when I get there! They are really simple to make! The best part is they are made with 100% chicken breast that's baked (not fried!) for a healthier way to enjoy this yummy dish. But don't worry, healthy doesn't mean lacking flavor! These little guys are finger licking amazing! Ingredients:\u00b7 3 medium chicken breasts (about 2 pounds)\u00b7 \u00bd cup flour\u00b7 2 eggs\u00b7 \u00bc cup milk\u00b7 1 \u00bc cup bread crumbs\u00b7 1 tsp salt\u00b7 \u00bd tsp black pepper\u00b7 1 tsp garlic powder\u00b7 1 tsp Italian seasoning\u00b7 \u00bd tsp cayenne powder\u00b7 Cooking spray\u00b7 Wing sauce Step 1: Cut the Chicken. Cut the chicken into bite sized pieces. Step 2: Flour the Chicken. Add the flour and diced chicken into a gallon sized plastic bag. Shake the bag around to evenly coat the chicken. Step 3: Egg Wash. In a large bowl beat the eggs and milk. Remove the chicken from the bag, shaking off the excess flour and reserve it in the bag for later. Mix the chicken in the eggs to evenly coat each piece. Step 4: Breading . Add the bread crumbs and seasonings to the remaining flower and shake to mix. Add the chicken to the bag, draining off extra eggs. Close the bag with a large air bubble and shake the bag around to coat the pieces. Step 5: Bake and Saucify! . Coat baking sheets with cooking spray and spread out the coated chicken. Spray the tops of the pieces with more cooking spray. Bake in a preheated 400\u02daF oven for 10-15 minutes until chicken is cooked through.Put the baked chicken into a large bowl. Drizzle with wing sauce and mix to evenly coat the wings. Add more sauce as desired. Serve with a side of blue cheese and carrots/celery.", ["boneless-buffalo-wings_0", "boneless-buffalo-wings_1", "boneless-buffalo-wings_2", "boneless-buffalo-wings_3", "boneless-buffalo-wings_4", "boneless-buffalo-wings_5"]] [40821, "Introduction: Edible Tim Hortons Coffee Cup . Although Tim Hortons is no longer Canadian as it was purchased by an American company, I am still a big fan, especially for their Tim Bits (doughnut bites) !This edible coffee cup is made of chocolate fudge cake with vanilla frosting. All decorations are edible, depicting baked goods that Tim Hortons offers. The coffee beans are baking chips with cappuccino flavor. Step 1: Method. To make this edible coffee cup you will need:Cake and buttercream of your choice FondantFood colorsEdible penCake decorating toolsA little chocolate ganacheTim Hortons coffee cup, empty and cleanCut your coffee cup into a couple of rings (at least 5 sizes of rings), this will be your templateUsing the coffee rings as template, cut your rectangular cake (when the cakes stacked, it will be the coffee cup size and shape, with a minimum carving).Stack cakes with a little ganache in between. Adjust cakes that it should be the shape of the cup. Chill a bit.Cover cake with thin ganache, chill again, then cover with buttercream (I use vanilla).Roll flat white fondant and cover the cake with it.With brown gel food color, brush/paint the side of the cup.Color a small piece of white fondant with black gel food. Roll flat and cover the top of the 'cup' as coffee. Trim with knife/scissor.Roll a small piece of white fondant into a rope, and attach to the cup as the cup rim.Start decorating!Make the Tim Hortons logo with fondant and edible food pen. Attach to the cake by wetting the back of the logo with a little water.Make Tim Bits by coloring your fondant and shaping them into small doughnut bites/doughnut holes.Shape a fondant into doughnut, color with food color and decorate with sprinkles.Color and shape fondant into croissant and sandwich or other pastries.", ["edible-tim-hortons-coffee-cup_0", "edible-tim-hortons-coffee-cup_1"]] [40822, "Introduction: Easy Cold Brewed Coffee. Pouring hot brewed coffee over ice is a sure way to get nasty watered-down iced coffee. Refrigerating brewed coffee is hardly better. The best method to achieve a great tasting ice coffee is cold brewing. All you need is a french press, cold water, and time. I know some people say french presses are expensive, but I picked mine up for 15 bucks at Target, so go out and grab one.The best part about this coffee is that you don't need hot or ice cold water to make it, room temp water works perfectly. Step 1: Making the Coffee. For this I'm using a 1.1 quart French press, place 4 1/2 ounces coarsely ground coffee (Roughly 1 3/4 cup ) into the pitcher, pour a little over 3 cups of cold water to fill.Place top on (but don't press the plunger down) let steep at room temperature for at least 12 hours and up to 24. After the coffee grounds have steeped, gently press down on the plunger until the grounds reach the bottom of the pitcher.Now transfer the strained coffee into a sealed bottle(keep those funky refrigerator flavors out).Refrigerate until chilled, at least 2 hours or up to 5 days. Step 2: . For each cup of iced coffee, dilute the cold brew with an equal amount of creamer, half-and-half, milk or water. (whatever you prefer) Sweeten with sugar, equal, splenda, or any flavored syrup and top with ice.Sit back relax and enjoy smooth delicious cup of Cold brew iced coffee.Thanks for looking, If you have any questions or comments please feel free to leave them below.", ["easy-cold-brewed-coffee-2_0", "easy-cold-brewed-coffee-2_1", "easy-cold-brewed-coffee-2_2"]] [40823, "Introduction: Mexican Chicken Alfredo. \n I am not sure that the title is 100% accurate. And this recipe changes slightly everytime I make it but, I start with noodles, alfredo sauce and chicken, and add salsa, peppers and onions - hence I think its close enough earning the name I will just run with it.\nNo matter what the name is, I think it tastes great, and I like to make a big batch and eat it at lunch over the week.\nThe basic ingredients are:\n\t\tNoodles (I used my homemade pasta, and my tomato pasta in this particular attempt)\n\t\tChicken breast (one pack - I think it was 2 pounds)\n\t\tAlfredo sauce (one can)\n\t\tPeppers (I used one green and one red because that's what was in the fridge)\n\t\tOnion (one large sweet onion)\n\t\tCheese (as much as you have)\nI also used some garlic salt, ground pepper, and some homemade melomel (honey wine with blackberry) - Now the wine is optional, but I use wine to deglace the pan after cooking the meat and peppers - I happen to have this handy since I just finished brewing some, and I hate having a bottle that is not either completely full or completely empty... Step 1: Prepare Ingredients. Chop everything up to make it much easier and more fun when actually cooking Step 2: Cook Ingredients. \n\t\tFirst I cooked the onions and peppers\n\t\tOnce they were cooked, I added the chicken and spices\n\t\tLastly, and while the pasta was boiling I added some wine to the bottom of the pan to break up the tasty bits form the bottom of my pan, and to mix into the food.\u00a0\nOne tip when cooking with wine, don't use anything you would not drink. Step 3: Add Salsa. To this mix, I added one can of spicy salsa Step 4: Add Sauce and Simmer. As the pasta water begins to boil I add the can of sauce and let it simmer until the pasta is cooked. Step 5: Mix and Eat. Once the pasta is cooked to your desired tenderness, drain, and immediately add the pasta sauce.\nToss, add cheese and eat.\nI will tell you, it may not look like much, but it is a bowl full of awesome.", ["mexican-chicken-alfredo_0", "mexican-chicken-alfredo_1", "mexican-chicken-alfredo_2", "mexican-chicken-alfredo_3", "mexican-chicken-alfredo_4", "mexican-chicken-alfredo_5"]] [40824, "Introduction: MEXICAN GASHOUSE EGGS. These are really simple to make and they add\u00a0variety to your morning.\u00a0\u00a0 Step 1: Ingredients Needed. Olive oil\n1 tortilla, corn or flour\n1 egg\nSalt & pepper to taste\nSalsa\nGrated cheese\nSkillet\u00a0 Step 2: Step 2. Turn on the broiler.\nHeat a skillet on medium. Lightly brush the skillet with olive oil, also both sides of the tortilla. With a knife, cut a circle from the center of the tortilla. Drop the tortilla into the skillet (it should sizzle a bit), the cutout piece alongside.\nCrack an egg into the center hole. Season with salt and pepper.\u00a0 Step 3: . Gently arrange tiny spoonsful of salsa around the egg, sprinkle the salsa with cheese. When the bottom of the tortilla is golden, transfer the skillet to the broiler to finish cooking the egg. Step 4: . broil till done about 6-10 min depending on how done you want it.\u00a0", ["mexican-gashouse-eggs_0", "mexican-gashouse-eggs_1", "mexican-gashouse-eggs_2", "mexican-gashouse-eggs_3", "mexican-gashouse-eggs_4"]] [40825, "Introduction: Chocolate Dipped Chocolate Hearts - and Ways to Fix and Avoid Chocolate Problems.. There's a story behind this instructable. Well, isn't there always, I suppose.See, I had a plan. A best laid plan. Which was slightly foiled by the realities of dealing with that cantankerous substance known as chocolate. So even though these didn't exactly come out the way I envisioned them at the start, they came out even better and more chocolatey in the end, so it all works out.My original plan was was inspired by the molded crayon stub instructable - those looked like they should be edible, so let's make an edible version. And punch it up by adding dots, stripes, and layers in the mold, too. So I'm including how to do that in this instructable. However, I had a slight issue -- not thinking I stuck the molds in the freezer, and ended up with chocolate bloom (that dusty looking layer that you find on chocolate when the cocoa butter separates and rises to the surface). So they really were not that attractive - though still tasty. Chocolate is just tricky to work with. So this became the Instructable on chocolate dipped chocolate hearts! And now they are very pretty and even chocolatey-er than before!So experiment on your own, and don't be afraid of chocolate!And if you like this, don't forget to vote for it! DotDabbled.org Step 1: Materials. Mold for chocolates - I used hearts. Silicon molds are nice.Double boiler (or Metal bowl & Saucepan that can work like a double boiler), or microwave and pyrexChocolatesI tried white, semisweet, and dark in both chip and block form. I also used unwrapped hershey's dark chocolate kisses (raspberry flavor) for a contrasting flavor in the outside coating.Sprinkles or sugar decoration if desired. Step 2: Melt Your Chocolate.. Microwave.Basically you nuke your chocolate for about 30 seconds, stir, 30 more seconds, stir*, and as soon as the chip are beginning to melt, you pull it out and just keep stirring with a silicon spatula or similar until they are melted-they will melt with just the residual heat.. It is VERY easy to over cook your chips, particularly in the microwave. *depending on the amount of chocolate, keep repeating the 20-30 second zaps until the chocolate starts to meltStove.Put a little water in the bottom pot of your double boiler. bring to a simmer. Place your chocolate in the top bowl. When the chocolate starts melting, remove from heat and stir until melted. DO NOT let steam or water get in your chocolate! Personally, I think the stove top method is better and easier, as long as you ensure no water gets in the bowl, but I've done both.Tips:Chocolate is 'tempered' when you buy it. If you don't get it too hot in the melting, then it will remain tempered. Otherwise it will not come out as pretty unless you temper it again, and that's a pain to do. It should look smooth as it melts (see picture of metal bowl). If it looks fudgey (that glob in the plastic container), it's probably seized up and is no good to you for this purpose. Do small batches. That way if you mess up, you haven't ruined a whole batch. Believe me :)Do not get any water in your chocolate or it will seize up, and you'll have to start over.To thin your chocolate, add a little oil or shortening. Step 3: Put Into Molds. You have several options here. I melted several different kinds of chocolate so I could play around with decorations. I did some layered, some with dots of different colored chocolate, some with squiggles. Or you can just do plain.For adding dots and squiggles, you could of course use a pastry bag, but a quick and dirty way of doing it is to use a medicine dispenser syringe, just suck up your chocolate and dot it back out again. I found that White chocolate dots on regular chocolate worked pretty well, but dark chocolate embedded in white chocolate did not 'stick' as well. I suspect that it would work best if you used different colors of tinted white chocolate, so you wouldn't have the issue of different consistencies.Just pipe your dots, etc into the mold, let set briefly, then pour/spoon over another color.For layers, just pour or spoon in a small amount, let set, then spoon over a second layer, let set, then a third.For a 'hidden' center, fill the bottom with color A, spoon a dollop of color B in the center, then completely cover with color A. Step 4: Let Set Until Solid. Unmold.. Don't rush this step, and avoid temperature changes.It will take several hours depending on the thickness, or you could just let set overnight to be sure.When solid, remove from mold.As you can see, mine just weren't as pretty as I envisioned. I think heated the chocolate too much when I melted it and it lost temper, or chilled it too fast. Step 5: Double Chocolate Coating. If you like the effect of your molded chocolately, and you haven't had any bloom issues, you can stop here.But if you want even more chocolatey goodness, you can coat them in an additional layer of chocolate.Follow the melting instructions from before. You'll likely need to thin it out a little bit.Dip your hearts in the melted chocolate using small tongs, spreading around the chocolate with your spatula if its pretty thick. When you have it thoroughly coated, place in a small dish filled with candy sprinkles (or optionally, directly on wax paper). Sprinkle candy sprinkles on top. Let set briefly, then remove to wax paper. Careful, it will take a while to solidify, so don't touch!One nice thing about adding the candy sprinkles, is that they hide a multitude of sins if you have any chocolate issues in the outer coating! Step 6: Give or Enjoy!. After they are fully dry, store in an airtight container, or package up for gifts!Mmmmm... eat chocolate!", ["chocolate-dipped-chocolate-hearts-and-ways-to-fi_0", "chocolate-dipped-chocolate-hearts-and-ways-to-fi_1", "chocolate-dipped-chocolate-hearts-and-ways-to-fi_2", "chocolate-dipped-chocolate-hearts-and-ways-to-fi_3", "chocolate-dipped-chocolate-hearts-and-ways-to-fi_4", "chocolate-dipped-chocolate-hearts-and-ways-to-fi_5", "chocolate-dipped-chocolate-hearts-and-ways-to-fi_6"]] [40826, "Introduction: How to Make Simple Scallion Pancakes!. So I had some pancake batter leftover from my last instructable Fried Squash Blossoms. Instead of throwing it away I decided to make some tasty treats for my kids to go with their Fried Squash blossoms that morning. They absolutely loved them. So hopefully you can make these delicious treats and take part in all the enjoyment my kids were able to have. Step 1: Gather Ingredients. This instructable is super simple. The two main ingredient are scallions and pancake batter. Scallions: I had these in my garden and they are simple to grow if you are interested in growing or adding a new herb to your already amazing garden. They also should be availible in your local market, if you cant find in a local market see if you can find an asian market .Pancake batter: I used ready mix pancake batter, just add water. Any pancake mix will do and pancake from scratch might be to much work for me but will taste amazing.Seasoning: a sprinkle of salt and pepper. Step 2: Preparations. All I had to do is add water to pancake mix. Now that the batter is ready you can slice up the scallions into small rings. Place Scallions into pancake mix. A dash of salt and pepper and mix thoroughly. Now we can get on with the next step of cooking. Step 3: Cooking . In a medium sauce pan heat up some oil. I used canola oil but you can use butter or any oil of your choice. Next Get pan hot over a medium fire. Using a spoon add pancake batter to the pan. I made cookie sized pancakes. You can make them smaller or bigger to your liking.You'll see them bubble up just like cooking regular pancakes, and it's time for flipping. I cooked them till golden brown on both sides and not gooey inside. Step 4: Enjoy!. Usually there is a dipping sauce that goes with this dish but my kids enjoyed just that way it was served. I hope you enjoy.", ["how-to-make-simple-scallion-pancakes_0", "how-to-make-simple-scallion-pancakes_1", "how-to-make-simple-scallion-pancakes_2", "how-to-make-simple-scallion-pancakes_3", "how-to-make-simple-scallion-pancakes_4"]] [40827, "Introduction: Sauerkraut. Spicy sauerkraut with curry, pickled by lactic acid fermentation.Sauerkraut has many health benefits:It is a source of vitamins C, B, and K; the fermentation process increases the bioavailability of nutrients rendering sauerkraut even more nutritious than the original cabbage. It is also low in calories and high in calcium and magnesium, and it is a very good source of dietary fiber, folate, iron, potassium, copper and manganese. Step 1: Ingredients:. 1 kg white cabbage (2.2 lbs) 1 shallot / cultivated onion 4 garlic cloves 1 carrot 2 cm of ginger (0.8 inches) 1 tablespoon curry 1 pinch curcuma (tumeric)1 dash fresh pepper 20 g salt (3/4 oz) brine of 2% Step 2: Equipment:. Mandolin slicer Bowl Mason Jar 1 Liter MuddlerAdditional Equipment:Disposable gloves Cutting board Knife Porcelain ginger grater Garlic dicer Lids or other weights Clean towels Step 3: Preparation:. Sterilisation:Lay the mason jar and eligible equipment for 5 minutes in boiling water and let them dry top down on a clean dishcloth. Alternatively put them into a stove for 15 minutes at 130\u00b0C / 270\u00b0F. Let them cool down before use.Hygiene:Cut your finger nails and wash your hands thoroughly. Not a simple lavabo circling your palms, but up until your wrists, between your fingers and rub your finger tips in your palms. Step 4: Instructions:. Discard the outer leaves of the cabbage. Cut the cabbage into quarters but do not remove the stalk. Slice it very thin crosswise with the mandoline until only the stalk is left. Step 5: . Cut the onion and the garlic cloves. Remove any green parts and make sure the tender skin is removed completely. Clean the carrot and slice it with the mandoline. Peel the ginger and grate it. Add all ingredients into the bowl..Alternatively, instead of these ingredients you can use a tablespoon of caraway seeds. Step 6: . Add the salt and all spices.1 tablespoon curry 1 pinch curcuma 1 dash fresh pepper 20 g salt (3/4 oz) Step 7: . Do not add any water! Knead the ingredients in the bowl and squeeze them until cabbage juice covers the sauerkraut (use the disposable gloves). Put some sauerkraut into the mason jar and use the muddler to press it down. While you fill the jar gradually up to 80%, make sure there are no bubbles stuck under the slices. Twist the muddler while pushing down to give any visible bubbles the chance to evade any barriers and move to the surface. Use the remaining brine from the bowl to cover the sauerkraut in the jar if needed and press it down with clean weights or lids. Before you close the jar, leave some empty head space between the level of brine and the top of the jar, otherwise the fermentation will produce too much foam at the lid or even spill. Any sauerkraut that is not submerged under brine will create mold and ruin the taste or even the edibility of the content. Step 8: Storage:. Label the jar with content and date. Store the glass in a dark room (or covered) at 20\u00b0C for 3 days and then for another 6 weeks at 16-18\u00b0C. After that below 15\u00b0C for optimal taste.To open the jar pull the rubber band to equalize pressure. Add it raw to a dinner or salad and keep any remains in a fridge while the sauerkraut covered under brine.Enjoy your meal!", ["sauerkraut-1_0", "sauerkraut-1_1", "sauerkraut-1_2", "sauerkraut-1_3", "sauerkraut-1_4", "sauerkraut-1_5", "sauerkraut-1_6", "sauerkraut-1_7", "sauerkraut-1_8"]] [40828, "Introduction: How to Make Sea World Cupcake Toppers. In this tutorial you will see how to make these adorable edible cupcake toppers. These can also be used for sea world themed cakes.Enjoy our simple tutorials:www.happyfoodstube.com/sea-world-cupcake-toppers Step 1: List of Tools Used in This Tutorial:. Rolling pinPaint brush + waterBall toolShell toolScallop toolBlade tool (or a knife)Edible black markerSharp point tool (or a tooth pick)4.5cm fluted shaped round cutterPiping tip+ dark blue, light blue, white & red fondant Step 2: Tools Used for Each Fondant Topper:. Star fishPaint brush + water, light blue fondant, white fondant, red fondant (for the tongue)-optional, Ball tool (or the other end of your paint brush), edible black marker or black fondant To make one star fish (2.5 \u2013 3.5cm) you will need 10 grams of light blue (or any other colour) fondant + only a tiny bit of white & red fondant.Long shellPaint brush + water, light blue fondant, ball tool & blade tool (or a knife).To make one shell (4 cm long) you will need 5 grams of light blue fondant.Oyster shellRolling pin, paint brush + water, light blue & white fondant, shell tool and a piping tip.To make one oyster shell you will need about 3 grams of light blue fondant + some white fondant for the pearl.OctopusPaint brush & water, light blue fondant, white fondant, black edible marker, ball tool & scallop (smile) tool.To make one octopus topper you will need about 12 grams of light blue fondant and a tiny piece of white fondant. Step 3: Watch the Video for This Tutorial:. www.youtube.com/watch?v=ktXJlnQ-Q44 Step 4: Visit Our Website and Youtube Channel for Easy Tutorials & Recipes:. www.happyfoodstube.comwww.youtube.com/happyfoodstube", ["how-to-make-sea-world-cupcake-toppers_0"]] [40829, "Introduction: Make Layered Ice-creams With Liquid Nitrogen. Ice-cream made with liquid nitrogen (LN2) is the smoothest you'll ever taste, because it freezes so fast there is no time for large ice crystals to form. Here's a simple way of making layered ice-creams using LN2.Warning: LN2 is ridiculously cold (it is at its boiling point of 77 K, or nearly 200 degrees Celsius below zero) and hence is inherently dangerous. Do not try to ingest it. Make sure anyone around LN2 understands its perils (Material Safety Data Sheet). Drunks should be kept well away. Do not attempt to confine it. I strongly recommend using a thick-walled polystyrene container to hold it in while making the ice creams; definitely do NOT use a cheap glass-walled vacuum flask: there is an appreciable probability of it cracking and imploding, which trust me, is utterly indistinguishable from exploding. Step 1: You Will Need.... - some sort of sweet treat that can be embedded on a stick. We mostly used mini Mars bars, but jumbo marshmallows and brownies worked well too - popsicle sticks - sugar - eggs - half-and-half cream - vanilla flavoring (or whatever you happen to like) - food coloring - a few liters of liquid nitrogen (obtainable from a supplier like Praxair or Airgas, if you have a suitable container to hold it in) Step 2: Make Ice Cream Mix. This recipe comes from a Nigella Lawson cookbook, but I don't think there is anything especially unusual about it; it's just a custard-style ice cream. It's pretty good, even after we simplified it. Whisk 5 egg yolks with 125 g of sugar until thick and creamy. Add to a large saucepan with 500 ml of half-and-half milk/cream, and stir over moderate heat for about 10 minutes, stirring constantly. Remove from heat and whisk again. Add flavoring (we used a teaspoon of vanilla essence) and coloring and put in refrigerator until ready to serve. We made 2 batches of this and divided it into three jars (red, blue and uncolored cream). Step 3: Make Your Layered Ice Cream. Push your mini Mars bar (or marshmallow, or brownie, or cake) onto a popsicle stick. and dunk into liquid nitrogen for a few seconds. Remove, and dunk the cold bar into one of the containers of liquid ice cream mix. Remove, dunk back into liquid nitrogen, and repeat as many times as you have patience for. Make funky patterns and shapes. Don't overdo the LN2 - you just need to set the ice cream, not turn it into a rock. Don't try eating it if it's fuming - it's too cold. Approach it cautiously - you don't want to break a tooth or swallow a deep-frozen piece of ice cream. Once the ice cream is soft, enjoy - it's fantastically smooth.", ["make-layered-ice-creams-with-liquid-nitrogen_0", "make-layered-ice-creams-with-liquid-nitrogen_1", "make-layered-ice-creams-with-liquid-nitrogen_2", "make-layered-ice-creams-with-liquid-nitrogen_3"]] [40830, "Introduction: Minced Meat and Bean Sprouts Dinner. Hi everybody,I thought i would share this very quick, but great tasting, satisfying and not-wholly-unhealthy dish with you. It's great for when you really don 't feel like cooking or simply don't have the time. Step 1: The Ingredients. For 2 persons, you need:- 250 gr. minced meat (beef, pork or 50/50) - 200 gr. bean sprouts- 2 or 3 tbsp. soy sauce - 2 tbsp. peanut butter (chunky, smooth, whatever you like)- 1 tsp. sambal - brown castor sugar, if you like - 2 tbsp butter. - sliced bread (2 or 3 slices for each) Step 2: Preparation. Heat the butter in a skillet and brown the minced meat. keep stirring so the meat falls apart in crumbs.Then, add the peanut butter, the soy sauce and the sambal. Taste and see if it's to your liking. You can also add some sugar if you like.When the taste is good, add the bean sprouts and keep stirring fot 2 - 3 minutes. The sprouts shouldn't be raw anymore but stuill have a bite. Step 3: You're All Done!. Put your sliced bread and the pan on the table and let everyone help themselves! Enjoy!(P.S. I entered this in the Dorm food contest. If you like it please consider voting for me.)", ["minced-meat-and-bean-sprouts-dinner_0", "minced-meat-and-bean-sprouts-dinner_1", "minced-meat-and-bean-sprouts-dinner_2", "minced-meat-and-bean-sprouts-dinner_3"]] [40831, "Introduction: BAKE CHIFFON CAKE. Bake your own chiffon cake. VIDEO TUTORIAL: https://youtu.be/yGMLE01EFVIIngridients: 1. 2 1/2 cup CAKE FLOUR2. 1 cup REFINED SUGAR3. 1 teaspoon SALT4. 1 teaspoon CREAM OF TARTAR5. 1/2 cup VEGETABLE OIL6. 8 EGG YOLKS7. 3/4 cup EVAPORATED MILK8. 1 teaspoon VANILLA EXTRACT SECOND BOWL: 1. 8 EGG WHITES2. 1/2 teaspoon CREAM OF TARTAR3. 1/2 cup REFINED SUGARICING BOWL: 1. 1 cup POWDERED SUGAR2. 1/2 teaspoon CREAM OF TARTAR3. 1 EGG WHITE4. FOOD COLORING Step 1: 1st BOWL: . PROCEDURE: (Read intro for ingridients) 1. ADD ALL DRY INGRIDIENTS2. MIX WELL3. CREATE SPACE AT THE CENTER4. ADD ALL OTHER INGRIDIENTS FOR THE FIRST BOWL. 5. MIX WELL WITH WOODEN SPOON UNTIL CREAMY(check photo)6. SET ASIDE THE MIXTURE THEN CONTINUE TO THE SECOND BOWL. Step 2: 2nd BOWL: . PROCEDURE:1. ADD EGG WHITES, CREAM OF TARTAR. 2. BEAT FAST, UNTIL FOAMY. 3. THEN ADD REFINED SUGAR WHILE STILL BEATING. 4. CONTINUE BEATING WHILE IT REACHES PEAK(foam stands when you pull out the mixer) Step 3: COMBINE THE 2 MIXTURES. PROCEDURE: 1. POUR THE FLOUR MIXTURE TO THE FOAM SLOWLY BY SLOWLY 2. DO FOLDING WHILE FLOUR MIXTURE IS BEING POURED. Step 4: ADD TO BAKING PAN AND BAKE:. PROCEDURE: 1. ADD TO BAKING PAN w/ WAX PAPER2. BAKE IT FOR 1 HOUR AT 350 DEGREES Step 5: BRING OUT THE CAKE. BY NOW YOU WILL SEE YOUR BABY. AINT THAT A BEAUTY. 1. SET ASIDE AND LET IT COOL DOWN. 2. THEN CREATE THE ICING MIXTURE Step 6: ICING MIXTURE:. PROCEDURE:1. ADD REFINED SUGAR AND CREAM OF TARTAR. 2. CREATE SPACE AT CENTER3. ADD EGG WHITE4. BEAT UNTIL VERY CREAMY 5. ADD 1-2 DROPS OF FOOD COLOR OF YOUR CHOICE. Step 7: TRIMMING THE CAKE. PROCEDURE: 1. TAKE THE CAKE OUT OF THE BAKING PAN. 2. REMOVE THE WAX PAPER3. FLIP IT OVER 4. TRIM OFF THE CAKE TO MAKE IT BALANCED. Step 8: ADD ICING TO CAKE. PROCEDURE: 1. USE A KNIFE, ADD ICING TO CAKE AND DESIGN IT. Step 9: FINISHED! . ADD ALL INGRIDIENTS YOU WANT AND YOU HAVE YOUR OWN SWEET CHIFFON CAKEVIDEO TUTORIAL: https://youtu.be/yGMLE01EFVIPLEASE LIKE AND SHARE AND SUBSCRIBE. IT WOULD BE MUCH APPRECIATED. ", ["bake-chiffon-cake-1_0", "bake-chiffon-cake-1_1", "bake-chiffon-cake-1_2", "bake-chiffon-cake-1_3", "bake-chiffon-cake-1_4", "bake-chiffon-cake-1_5", "bake-chiffon-cake-1_6", "bake-chiffon-cake-1_7", "bake-chiffon-cake-1_8", "bake-chiffon-cake-1_9"]] [40832, "Introduction: Oh My Spaghetti Pie (an Old Chicago Copycat). Oh my is the perfect description of this dish, because from the very first bite, you'll be saying \"Oh my\" until the last bite is gone! This pie is for my middle sister, she eats it at a favorite Denver restaurant, Old Chicago. We were talking about spaghetti pie a couple months ago and she sent me a picture of this and said she'd be thrilled if I could re-create the recipe for her. Looking at her picture I realized this was no \"normal\" spaghetti pie, this was MAGIC! Why magic? Because they make an ALFREDO spaghetti pie, and serve it on a bed of marinara sauce. Genius! I've loved Alfredo since I was a kid, buttery, creamy, cheesy, what's not to love? Calories, schmalories, sometimes you need to treat yourself! My dad loves a shrimp pasta dish where they mix marinara with Alfredo, so I knew he'd enjoy this too. My mom loved it as well, and I'm certain my vegetarian oldest sister will request it when she visits. The next time my sister and brother-in-law come home, I hope they can attest to its deliciousness, AFTER they help me make it! They definitely approved of the pictures, and my former-chef bro-in-law gave me some great advice on how to make it like they do in the restaurant. I searched other copycat versions, but those use jarred Alfredo, I'm OK with a lot of food in jars, Alfredo sauce is not one of them. A truly authentic Alfredo is butter and Parmesan, the version many make adds heavy cream. With salt and pepper that's 5 ingredients, not one jar of Alfredo sauce I looked at contains only 5 ingredients, so I'll go ahead and make my own, it's very easy, I promise. Even the Old Chicago menu reads:\u00a0This Old Chicago exclusive starts with spaghetti tossed in Alfredo sauce made from scratch daily with Parmesan, mozzarella, Romano and provolone cheeses, topped with even more cheeses and slow-baked to toasty perfection. Served by the slice over our house marinara.\u00a0 There are a few steps to this recipe, but they can all be done around, or at the same time, with a little multi-tasking. I will say you can use a good-quality jarred marinara, but the recipe I use, from Cook's Illustrated,\u00a0can be made in less than an hour, and tastes as if it's been cooking all day.\u00a0 I made a roux-based Alfredo, thick enough to coat the pasta and not separate when baked. Reserving a bit for a creamy top, made slightly gooey with a top layer of cheese. Some of the edges of the spaghetti get slightly crunchy (my favorite bits). With each bite you get rich creamy spaghetti Alfredo brightened up with the marinara. Some garlic bread and a side salad are all you need for a perfect meal. \u00a0 My dad and I really love Arrabbiata, or zesty marinara, sauce, I believe you could use that as a base for some nice heat if you love spicy foods too. \u00a0 Please enjoy this spaghetti pie as soon as possible so you can have an \"Oh my\" eating experience too!\u00a0 \u00a0 Serves 8\u00a0 Marinara recipe from Cook's Illustrated, March 2006 Step 1: Gather Ingredients. You'll need: One 9 1/2- to 10-inch deep dish pie plate, sprayed with non-stick spray For the Alfredo pie: 1/4 cup unsalted butter 1/4 cup all purpose flour 2 cups whole milk 1 cup heavy cream Pinch ground nutmeg 2 cups Italian Five Cheese blend shredded cheese (I used Kraft Italian), divided 3/4 cup grated Parmesan cheese, divided \u00a0 Salt and pepper, to taste 12 oz. spaghetti For the marinara: 2 (28 ounce) cans whole tomatoes, packed in juice 2 tablespoons olive oil 1 medium onion, chopped fine (about 1 cup) 2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons) 1/2 teaspoon dried oregano (since I forgot the basil, I used 1 teaspoon pasta seasoning mix instead of just oregano) 1/3 cup dry red wine (I used Cabernet Sauvignon, Merlot would also work) 3 tablespoons chopped fresh basil (I unfortunately forgot to buy this)\u00a0 1 tablespoon extra virgin olive oil Salt and ground black pepper 1 - 2 teaspoons sugar, as needed\u00a0 Step 2: Make Alfredo Sauce. Adjust an oven rack to the middle position and preheat oven to 350 degrees F. (I also preheat a baking sheet on the rack, as I bake all my pies on baking sheets to contain any spills.)\u00a0 Remove 1/2 cup shredded Italian five cheese from the bag, and add to a small bowl mixing it with 1/4 cup shredded Parmesan, set aside for topping the partially baked pie. You'll use the remaining 1 1/2 cups plus 1/2 cup Parmesan for the Alfredo sauce.\u00a0 Combine heavy cream and milk in one measuring cup. Melt butter in a medium saucepan over medium heat until foaming, whisk in flour until combined, continue whisking until mixture is smooth and slightly golden, about 1 minute. Gradually add milk and heavy cream, increase heat to medium-high and whisk constantly to combine into a smooth sauce. Bring mixture just to a boil, turn heat to medium-low and simmer until slightly thickened, about 5 minutes, stirring occasionally. Add a pinch of nutmeg during this time.\u00a0 Once sauce is thickened, start adding the cheese, a handful at a time, stirring after each addition waiting until the cheese is melted before adding more. Continue adding, and stirring, until the 2 cups of cheese is melted and the sauce is smooth. Taste and add salt and pepper as needed, you may only need some pepper since the cheese is somewhat salty.\u00a0 Turn heat off but leave pan on burner, cover, and keep warm until ready to toss with spaghetti.\u00a0 Step 3: Make Marinara Sauce. Cook pasta and begin baking pie while marinara cooks. Note: I actually halved this recipe, that was a mistake because it tasted so good with the pie, and garlic bread, we wished there was more.\u00a0 Pour tomatoes and juice into strainer set over large bowl. Open tomatoes with hands and remove and discard fibrous cores; let tomatoes drain excess liquid, about 5 minutes. Remove 3/4 cup tomatoes from strainer and set aside. Reserve 2 1/2 cups tomato\u00a0juice and discard remainder. Heat olive oil in large skillet over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and\u00a0golden around edges, 6 to 8 minutes. Add garlic and oregano and cook, stirring constantly, until garlic is fragrant, about 30 seconds. Add tomatoes from strainer and increase heat to medium-high. Cook, stirring every minute, until liquid has evaporated and tomatoes begin to stick to bottom of pan and brown fond forms around pan edges, 10 to 12 minutes. Add wine and cook until thick and syrupy, about 1 minute. Add reserved tomato juice and bring to simmer; reduce heat to medium and cook, stirring occasionally\u00a0and loosening browned bits, until sauce is thick, 8 to 10 minutes. Transfer sauce to food processor (or transfer to saucepan and insert immersion blender; and add reserved tomatoes; process until slightly chunky, about eight 2-second pulses (you can make it as thick or as smooth as you like). Return sauce to\u00a0skillet and add basil and extra-virgin olive oil and salt, pepper, and sugar (I added 1 tsp.) to taste. Step 4: Cook Pasta, Assemble, and Bake Spaghetti Pie. As you start making the marinara, bring a large pot of water to boil over high heat. Add 1 tablespoon salt then spaghetti, stirring occasionally to separate the strands. Cook until al dente (even slightly firmer than al dente since it will soften more as it bakes). I reserved 1/2 cup of pasta cooking water just in case I needed to thin the alfredo sauce (in the end I didn't, but save the water just in case). Drain the pasta and return to the pot. Stir the Alfredo sauce again to make sure it's smooth, then add all but 1 cup to the spaghetti and toss to combine. Return the cover to the Alfredo and keep it warm (my oven has a warming burner, if you don't, warm it gently over low heat before topping the partially baked pie with it.) If you feel the sauce is too thick and not coating all of the pasta easily you can add some of the pasta cooking water, a little at a time, until the sauce is thoroughly mixed with the pasta. Transfer the spaghetti to the pie dish and pat down the top to make an even layer. Bake for 20 minutes.\u00a0 Step 5: Finish the Pie, Let Cool Slightly, and Serve With Marinara Sauce. After 20 minutes, remove the pie from the oven. Re-stir the Alfredo sauce so it's once again smooth, top the pie with the remaining Alfredo using a spatula to spread over the entire pie.\u00a0 Sprinkle the remaining 3/4 cup cheese on top of the Alfredo sauce, return to oven for 10 minutes, or until cheese is melted and light golden brown. Rotate your baking sheet front to back halfway through baking. Remove from oven and let pie rest 10 minutes. Spread a layer of marinara sauce on each serving plate, or shallow bowl, cut pie into pieces and serve on top of marinara. (If I had some fresh basil I would've loved to sprinkle some finely chopped over the top of each dish.) Serve, garlic bread on the side is wonderful for scooping up excess sauce, enjoy!\u00a0 Leftovers can be stored, covered, keeping the marinara separate, for 3 days. The pie itself reheats well in a toaster oven. I microwaved the marinara sauce while warming the pie. (I'm not sure if reheating the entire dish in the microwave would work well, the pasta might get too dry, but you could try it if you have leftovers and no toaster oven.)", ["oh-my-spaghetti-pie-an-old-chicago-copycat_0", "oh-my-spaghetti-pie-an-old-chicago-copycat_1", "oh-my-spaghetti-pie-an-old-chicago-copycat_2", "oh-my-spaghetti-pie-an-old-chicago-copycat_3", "oh-my-spaghetti-pie-an-old-chicago-copycat_4", "oh-my-spaghetti-pie-an-old-chicago-copycat_5"]] [40833, "Introduction: Love Carrots. This is a super healthy snack that gets even picky kids asking for more, and thanking you for serving them vegetables. Plus, it's a way to show love through craftiness. Step 1: Supplies You Will Need. Gather:1) At least one carrot, but you'll get asked for more, anyway, so you might as well get several carrots out.2) A carrot peeler 3) A sharp knife. This is my favorite carrot knife. It's a great shape for chopping, and it's long enough to handle a whole carrot.4) A cutting board5) Optional: a small container or ziplock bag, so you can save the bits you cut off for stir fry or soup. Step 2: Prepare the Carrot. Peel the carrot. If the carrot is crooked, cut it into mostly straight sections Step 3: Cut the Bottom Point. 1) With your knife parallel to the carrot, cut off about one quarter of the carrot. If you look at your carrot from the end, you should see it has a flat side.2) Turn the carrot around so the flat edge is on the bottom, and cut off about a quarter of the carrot again, angling the knife into the cutting board. If you look at your carrot from the end, you should see a point. Step 4: Rough Cut the Top of the Heart. 1) With one flat side of the carrot on the cutting board, and the other flat side on your left, push knife about halfway into carrot. Your knife should be roughly parallel to the flat side on your left.2) Flip the carrot around so the other flat side us on the cutting board. There should still be a flat side on your left.3) Finesse your cuts until you can remove a wedge of carrot. Step 5: Round Out the Heart.. 1) With the carrot standing on its end, shave off the points at the top.2) Similarly, shave off the angles on the sides of the carrot.If you look at the carrot from the end, you should see a nice heart. Step 6: Cut the Carrot. Slice the carrot as thick or thin as you want. Think chunks make a great snack, thin shaves make a great garnish. Enjoy!", ["love-carrots_0", "love-carrots_1", "love-carrots_2", "love-carrots_3", "love-carrots_4", "love-carrots_5", "love-carrots_6"]] [40834, "Introduction: Halloween Crack Recipe. http://www.savynaturalista.com/2013/09/26/halloween-crack-candy-corn-crack/Halloween Crack Recipe: 1 sleeve of saltines (depending on baking sheet you may need more) 1 cup unsalted butter 1 cup dark brown sugar 1-2 cups candy corn 3/4-1 cup peanut butter candies Recipe Directions: Preheat oven to 400\u00b0 F.\u00a0 Line a cookie sheet with parchment paper or foil; once done line the pan with layer of saltine crackers. In a saucepan, combine the butter and sugar. Bring to a boil over medium-high and boil for about 3 minutes until the ingredients are dissolved. Immediately pour over saltines to cover crackers completely. Bake for 3-5 minutes. Remove from oven and turn the oven off.\u00a0 Sprinkle candy corn and peanut butter candies on toffee; place back in the oven. The oven does not need to be turned back on for this process or you will have melted gooey candy corn. Allow the candy corn and peanut butter candies to stick to the toffee in the warm oven .\u00a0 About 3-6 minutes once done take out the oven let cool completely and break into pieces.", ["halloween-crack-recipe_0"]] [40835, "Introduction: Rejuvinating Goji Berry Tonic. Goji has been dubbed a superfood and people go nuts for the stuff. I like them in this refreshing drink that is accompanied by other red berries and petals. It is a nice tart beverage to enjoy in the morning after coffee or whenever really! I feel like it is a nice Spring/Summer drink and I hope you try and enjoy it. Step 1: Gather Your Goods. For this recipe I used:4 cups of fresh water1/2 cup goji berries1/8 cup hibiscus petal1/8 cup rose petal1 tsp schisandra berries1 tbsp. honeylemon, for garnish and a splash of juice to add some acidityFor the tools I used: various measuring cups and spoonsa pota strainera funnelan empty, clean, and sterilized glass bottle Step 2: Some Notes on the Ingredients. Disclaimer: Skip this step if you just want a tasty beverage and not be put to sleep due to boredom. Oh and I am not doctor and this is just what I have read on the subject of the ingredients. It is not advisable to consume this beverage if you are pregnant or nursing, I've read. The main ingredient here is the Goji berry. It is believed that goji helps your kidneys and liver function by tonifying the blood. They contain antioxidants, like beta-carotene and zeaxanthin, and long chain sugars called Lycium barbarum polysaccharides. These supposedly aid the immune system by increasing production of superoxide dismutase, or SOD. Great...what does that mean?Free radicals such as superoxide, O2(-), and Hydrxyl, OH(-), can cause cell damage and trust me, you don't want that. So the SOD turns the O2(-) into regular oxygen, O2, which is good, and/or hydrogen peroxide, H2O2, which is more easily removable from the body. Schisandra is a berry that in Chinese medicine is said to help skin and aid in beautification. It also is believed to aid in fatigue and circulation. Additionally, it is believed to help cleanse the liver. Hibiscus/Rose petals will reinforce that deep red color of the beverage and add nice floral notes. Step 3: Let's Make. Bring your water to a boilRemove from the heatAdd all ingredients except the honey Let sit for 1 hourStrain and discard solidsYou really do not want to push on the solids because the schisandra may be a bit tanic. So unless you like bitterness, avoid pressing to get as much liquid as you can. (strain through a filter if you don't want any floaties)Add honey and stirServe as is or refrigerate until cool, add some ice and lemon and enjoyYou could even add some champagne for a little kick!", ["rejuvinating-goji-berry-tonic_0", "rejuvinating-goji-berry-tonic_1", "rejuvinating-goji-berry-tonic_3"]] [40836, "Introduction: Swedish Cinnamon Rolls (KanelBullar). ENJOY A COFFEE BREAK EATING CINNAMON ROLLS!As a student, early 2000's, I have spent some time in Sweden. I was living in the beautiful city of Gothenburg, studying at the University of Chalmers.I really enjoyed that time, discovering the Swedish culture. What amazed me there is the food since I didn't know that Sweden has such a culinary culture. The best among all the new meals I have tested, incl. the long lasting memory Surstr\u00f6mming (fermented Baltic Sea herring), was the KanelBulle.Together with a cup of Coffee, KanelBullar are the best companions of your Sunday afternoons, reading a good book at the Fire side or sharing a coffee break with your colleagues, talking about all or nothing.Baking KanelBullar is fairly easy but do it in advance as you need some resting time (not you, the dough)Let's bake it!Have a look at my other recipes Step 1: Let's Bake Cinnamon Rolls. What you need:for the cake:700g of flour, 300g of milk (about 30 dl), 120g of sugar, 100g of melted butter 1 (fresh) egg 30g of fresh baking yeast salt cardamom (powder)for the filing:50g of melted butter (I rather have it not melted but really soft) sugar (at your taste) cinnamon (powder) Step 2: Backing Cinnamon Rolls. Let's go:Take the yeast and mix it in a bit of tempered milk.Once done, pour the rest of the milk, the melted butter and all other ingredients. Mix it slowly and best, use a bread machine. Knead 15 min (10 in a machine) and let it rest for about 30 min. This is an important step. Do a real 15 min and a real 30 min ;-) Protect it with a cloth.Roll out the pastry: about 4mm height, 30 cm wide. Try to make a square instead of a traditional round shape, you will obtain better reasult later on.Put the soft butter on it and then sugar and cinnamon. I suggest to mix sugar and cinnamon in a bowl in order to have a better mix and thus a better taste.Roll the whole thing, not too tight. Cut the rolls and put it on a baking plate (I use baking paper). Let the pastries rest for an hour (Yes, I know, you wanted to bake now and eat them but we have to wait, first because we need the yeast to make its job, then because waiting make the rolls even tastier). Break an egg and paint your bullar with the yellow part to make a shinning finish. Step 3: . Brew your coffe.6 to 8 min in oven, 240\u00b0C (th.8)Wait .... Wait.... Wait....Take care, it's hot!!!Enjoy your KanelBullar!", ["swedish-cinnamon-rolls-kanelbullar_0", "swedish-cinnamon-rolls-kanelbullar_1", "swedish-cinnamon-rolls-kanelbullar_2", "swedish-cinnamon-rolls-kanelbullar_3"]] [40837, "Introduction: Raw Chocolate Goji Berry Banana Smoothy. These Raw, Vegan & Gluten-Free Raw chocolate covered goji berries are out of this world! When I first tasted dried goji berries, I didn\u2019t like them much. They are very sour. They are an acquired taste, I believe! Then, gradually I added them to my smoothies & sometimes to my oat porridges. Now, I love them. :) There is 100 gr in this smaller package but it costs a lot of money. It is 6.95\u20ac. I buy mine in a local organic shop. It is made by Choco Delic. This is a Dutch firm located in Amsterdam, The Netherlands. Here is their website: http://www.chocodelic.nl The ingredients in this raw chocolate covered dried goji berries are all natural & organic: contain: 65% raw chocolate, ( cacao content 60%, cacao butter, coconut blossom sugar ) & goji berries! That is all! Yum yum,\u2026What is not to love here, right? Step 1: Gather Your Ingredients!. Recipe: for about 650-700 ml/ this is 1 large breakfast smoothy! Ingredients: 1 cup + 1/2 cup unsweetened almond milk ( 625 ml) 1 large ripe banana, peeled & broken into 3 pieces 1/4 cup raw chocolate covered goji berries ( 45 gr ) Step 2: Blend Away With Your Vitamix!. Method:1. Take your beloved Vitamix & place your ingredients in this order in it. Place fitted tamper in your lid. Blend on full-speed & on high for about 15 to 30 seconds, by using your tamper to push ingredients into the running blades. Your smoothy will look like a carrot smoothy but the flavor is way better, I promise you that! Pour into a larger smoothy glass & enjoy instantly with a big smile on your face! :)You taste the raw chocolate first, then the banana & hint of almond. Enjoy!You can find it also on my blog here: http://sophiesfoodiefiles.wordpress.com/2015/02/11/raw-chocolate-goji-berry-banana-smoothy-raw-vegan-gluten-free/", ["raw-chocolate-goji-berry-banana-smoothy_0"]] [40838, "Introduction: Dutch Holiday Gingerbread Butter. We dutchies love our holiday breads. They are called 'stollen', which I can't properly translate. It's bread filled with raisins, almondpaste and different kinds of nuts. We put whole-cream butter on it and voila, there's a tasty holiday breakfast. Yum! But, it gets kind of boring. I wanted to spice up the holiday breakfast. We dutchies also love our 'speculaas', or gingerbread, so why not make butter out of it? Here's my recipe for delicious gingerbread butter. Made from scratch! Step 1: What You Need. Gingerbread spices30 grams/1.05 oz Cinnamon5 grams/0.18 oz Ginger (dried, powder)5 grams/0,18 oz Cardamom10 grams/0,35 oz Clove5 grams/0,18 oz Cilantro (dried)5 grams/0,18 oz White pepper10 grams/0,35 oz NutmegButter250 grams/8,81 oz whole-cream butter1 table spoon SugarToolsIf you don't use ground spices you'll need a mortar and pestle. You also need a jar big enough to fit the spices and butter. A spoon to scoop it in is also handy! Step 2: Spice It Up!. Ground all the spices in a mortar and pestle. If you don't have patience, just use ground spices and mix those up. Put it in one of the jars, because you'll have slightly more spices than you need for the butter. You could make gingerbread later on! Step 3: Butter Up!. Make sure the butter is about 10 minutes out of the fridge, so it's softened nicely. Now mix the spices in there. I used a fork and a little patience, but I guess you could use a hand mixer. Stir a table spoon of sugar in there and put the mixture in a jar. Put it in the fridge and let it rest for at least a day, so the flavours can settle in the butter. The longer it sits, the better is gets! Now slice up some bread and enjoy your gingerbread butter. I know I do! :)", ["dutch-holiday-gingerbread-butter_0", "dutch-holiday-gingerbread-butter_1", "dutch-holiday-gingerbread-butter_2", "dutch-holiday-gingerbread-butter_3"]] [40839, "Introduction: Grilling Area Project. This is my recent project in our backyard. We have extended our patio and added an area for cooking, grilling and smoking - now we have an outdoor kitchen. I always wanted an outdoor cooking area because I love the idea of cooking in out in the open air. Most of the plans for an outdoor kitchen area I was able to find online were made up of wood and steel, and I wanted to try something new. First we drew the plan (as seen in the pictures). We then started with digging the marked area and then poured concrete in there. We then used concrete cinder blocks to build the walls. This was ultimately followed by tiling and grouting. All in all, it took about 3 weeks to finish, considering that we were only able to give this a few hours every day. Items needed: Sand Cement blocks (total number depends on how many and how high do you want the walls) Cement/concrete mix Tiles Mortar Grout A small counter grill, a large gas grill and a smoker Specifics: The digging was followed by mixing the concrete bags - we had to use about 35 of the 80lb bags. We waited for a few days to let the area completely dry. We then put concrete blocks according to the counter space we needed, and to make sure that the smoker and the gas grill fit as well. We also left some space between our back wall and the grill for safety reasons. We then filled up most of the blocks and spaces with cement. After it had dried well, we mixed up the mortar followed by tiling. Finally, we grouted the tiles, and left it for two days. Last thing was to add some style - we added some pebbles and gravel, and some decorations on top.", ["grilling-area-project_0"]] [40840, "Introduction: Homemade Apple Hand Pies. Here is a fun enjoyable dessert that the whole family canpitch in and enjoy. Please follow the instructions step by step to enjoy this tasteful dessert. Enjoy! Ingredients:1. 2 green apples (Granny Smith)2. 1 egg3. 4 tablespoons of butter 4. \u00bc cup of light brown5. 1 teaspoon of cinnamon6. 1 piecrust (sit out until room temperature)7. 1 \u00bc cup of powdered sugar8. 2 tablespoons of milk Step 1: . Pre heat oven to 425 degrees Fahrenheit Step 2: . Wash, peel and dice Granny Smith apples Step 3: . Melt butter in a pot on medium heat Step 4: . Add Granny Smith Apples to pot with butter and cook for 10 minutes Step 5: . Reduce heat of pot to low, add cinnamon and brown sugar Step 6: . Cook apples for 7 more minutes Step 7: . Flatten pie crust Step 8: . Cut round circles from pie crust Step 9: . Add tablespoon of apples to pie circles Step 10: . Fold over and pinch ends to seal with a fork Step 11: . Beat egg yolk and brush pie\u2019s Step 12: . Bake Pies for 15 minutes (golden brown) Step 13: . Combine powdered sugar and milk in a separate bowl for glaze Step 14: . Let pies cool Between 5-10 minutes Step 15: . Finally glaze pies with the powdered sugar/milk glaze", ["homemade-apple-hand-pies_0", "homemade-apple-hand-pies_1", "homemade-apple-hand-pies_2", "homemade-apple-hand-pies_6", "homemade-apple-hand-pies_7", "homemade-apple-hand-pies_8", "homemade-apple-hand-pies_9", "homemade-apple-hand-pies_11", "homemade-apple-hand-pies_15"]] [40841, "Introduction: Super Mario Vegan Salad . I grew up with Super Mario. I\u2019m confident to say that I spent more time with Mario than my actual friends when I was in the elementary school back in Japan. You might find that depressing, but I have an universe level of imagination, meaning, I never felt lonely when I was alone. In fact, this imagination of mine eventually led me to create this recipe today!Please visit Yukitchen.com for more details :) Super healthy vegan salad is now available with Super Mario! No meat, no oil, no food coloring! Using only healthy natural ingredients with a bit of cuteness.INGREDIENTSFor the salad: \u2022 Half cup quinoa\u2022 2 tbsp flaxseeds\u2022 2~3 tbsp chopped ginger\u2022 2~3 slices green lettuce\u2022 1~2 tbsp chopped thyme\u2022 1 lime\u2022 1 corn\u2022 Salt and pepperFor the Mario \u2022 1 cup brown rice\u2022 Half of red paprika\u2022 A bit of tofu\u2022 4~5 tbsp tomato puree\u2022 1~2 big sheets dried sea weed (nori)For the Star \u2022 1 starfruit (if you can find it!)\u2022 A bif of dried sea weedFor the Goomba \u2022 A bit of Tofu\u2022 A bit of fried sea weed (nori)\u2022 Soy sauceFor the blocks and magic box \u2022 1 pack Tofu\u2022 4 tbsp soy sauce\u2022 1 tbsp miso paste\u2022 1 tsp tomato puree\u2022 A bit of dried sea weed (nori)\u2022 2 tbsp curry powder Step 1: Prepare the Grain.. Put half a cup quinoa, 2 tbsp. flaxseeds and one cup water into a small pot and cook until they become soft. It usually takes about 20-30 minutes.At the same time, start cooking one cup brown rice in either a rice cooker or another pot. Step 2: Make a Mario Face.. After rice is cooked, it\u2019t time for the Mario making! Separate rice in two bowls, and put 4~5 tbsp tomato puree in one of them. We\u2019ll use the brown rice to make his face, nose and ears and the red rice for the hat. Step 3: Work on the Details.. Tofu: make his eyes, logo on a hat, and the question marks on the magic boxes.Paprika: Make his \u201cM\u201d logo on the hat.Dried seaweed: Make his mustache and hair. Step 4: Make the Magic Boxes, Blocks and Goomba.. Blocks: Cut tofu into small cubes and fly them in a heated pan together with soy sauce, miso paste and a bit of water, until they turn brown.Goomba: Do the same, but cut the tofu rounder so it will look like a Goomba instead.Magic boxes: Cut the tofu into cubes and fry them in the pan, but this time instead add 2 tbsp curry powder and a bit of water. Fry them until they turn yellow.Put what you\u2019ve made so far to the side and get ready for the next part! Step 5: Prepare the Grain Salad.. Cut ginger, thyme and lettuce into pieces. Boil corn and edamame in different pots until they are ready then put it all together in a big bowl.Then squeeze the lime! Citrus flavor is a huge part of this salad, so squeeze it like you mean it! Step 6: Mix! . Then mix well. It would look something like this and it\u2019s so beautiful\u2026 <3 Step 7: Assemble Them Together!. Put the grain salad on a plate. Make sure the plate is flat. This will make it easier to create beautiful Mario art! *wink!*Place the Tofu boxes like in the picture. Step 8: Time for Some Details:. First the blocks. Take the brown tofu and wrap thinly cut dried seaweed around it so it looks like blocks.As for the magic boxes, place question mark-shaped tofu cuts on top of the yellow tofu cubes. Then use a toothpick to put tiny dots of tomato puree on all for corners. Step 9: Stars Are Made Of\u2026 Starfruits, Literally.. Have you had star fruits? Honestly, this tropical little thing was actually the reason why I wanted to make Mario-salad to begin with. It has a beautiful shape and the taste is so interesting. I am a huge fan of starfruits!Just slice the fruits and it will give you a perfect shape of star. The power of nature\u2026. Truly an amazing thing.For Star\u2019s faces, use cut dried seaweed on top of the cut starfruits. It should be easy! Step 10: Don\u2019t Forget the Goomba.. Place the Goomba\u2019s face on the salad, then add the body using cut tofu. I made his face by cutting dried seaweed and just two tiny dots of tofu, as you can see in the picture. I know it\u2019s not my best work, but hey! It\u2019s still cute! Step 11: Set Them All Together. There you go, a vegan version of Mario Salad. Just looking at this makes me realize two things: One, \u201cWow, veganism is so underrated. It\u2019s actually fun and delicious!\u201d, and two, \u201cWow, I can\u2019t believe how much I miss playing Super Mario!\u201d. Step 12: Eat the Masterpiece. . It takes a little bit of effort, but it\u2019s all worth it. I hope you try it and when you do, make sure you take pics and send it my way, or post it under hashtag #yukitchenPlease visit Yukitchen.com for more details :)Follow me on facebook and instagram! ", ["super-mario-vegan-salad_0", "super-mario-vegan-salad_1", "super-mario-vegan-salad_2", "super-mario-vegan-salad_3", "super-mario-vegan-salad_4", "super-mario-vegan-salad_5", "super-mario-vegan-salad_6", "super-mario-vegan-salad_7", "super-mario-vegan-salad_8", "super-mario-vegan-salad_9", "super-mario-vegan-salad_10", "super-mario-vegan-salad_11", "super-mario-vegan-salad_12"]] [40842, "Introduction: Pumpkin Spice Ice Cream. I was looking for a dessert that was the basic,cake, pie or anything like that. I went to my grandma and she has spoken. She gave me this recipe for chocolate ice cream and I switched out a couple of ingredients to make the pumpkin spice ice cream. It was easy to make and the ingredients are non expensive. It tasted really good and I hope you can enjoy it too. Step 1: Materials and Ingredients. Ingredients:4 cups half and half 2 cups heavy whipping cream 4 tsp vanilla extract 1 cup white sugar 1/4 cup light brown sugar7 .5 oz canned pumpkin1/2 tsp. nutmeg1/2 tsp. ground cinnamon 1/2 tsp. ground ginger 1/4 tsp. ground cloves 1 tsp pumpkin spiceMaterials:Saucepan Large bowlMeasuring cups and spoons2 mixing spoonsPlastic wrapFreezer and a stove Step 2: In the Making. DirectionsMix together half and half, heavy cream, white and brown sugar in a saucepan over medium heat.Make sure all sugar is dissolved before removing heat.In a bowl mix together the pumpkin, nutmeg, cinnamon, ginger and pumpkin spice. Make sure to mix so all the ingredients are well combined. After the sugar melted in the sauce pan, combine the pumpkin mix with the sugar mix. Make sure everything is well mixed together and smooth.When everything is smooth and with little to no lumps, cover the cream with plastic wrap and put it in the freezer over night. Step 3: Vuala!. The sun has risen and the has night fallen, you now may serve your ice cream. Enjoy it while it lasts and I hope you enjoyed it ;)", ["pumpkin-spice-ice-cream_0", "pumpkin-spice-ice-cream_1", "pumpkin-spice-ice-cream_2", "pumpkin-spice-ice-cream_3"]] [40843, "Introduction: How to Make Mall Pretzels. Have you ever tasted a mall pretzel? If not, you're definitely missing out. If you have, you know how delicious, yet expensive, they can be. Did you know that you probably have all of the ingredients in your kitchen it takes to make these bad boys? Well, I decided to take a wham at it, and here's how you can do it too. Step 1: Preparing Yeast. Ingredients:\nActive Dry Yeast - 4 tsp\nWhite Sugar - 1 tsp & 1/2 cup divided\nFlour - 4 cups (the original recipe calls for more, but this worked for me)\nWarm Water - 1 1/4 cups\nSalt - 1 1/2 tsp\nVegetable Oil - 1 Tablespoon, plus more for oiling the bowl\nBaking Soda - 1/2 cup\nHot Water - 4 cups\nTopping of choice (here I used butter and salt, but you can use cinnamon and sugar as well.)\nFirst, you're going to dissolve your yeast and 1 tsp of sugar into a small bowl with the warm water. Let sit for about ten or so minutes, until it's frothy like the picture.\u00a0While you're waiting for that mixture to froth up, you can mix together half of the flour, the rest of the sugar and the salt. Step 2: Making the Dough. Make a well in the center, and place 1 tablespoon of your vegetable oil and your frothy yeast mixture in the center and mix it all up. Add a little more flour until it looks like this. You'll probably end up using four cups.\nIf you add too much flour, you can always add a little water to make it doughy. Step 3: Kneading the Dough. That's some good lookin' dough! Now take it out of the bowl and knead it until it's smooth, which will probably take eight or so minutes. Feel free to add some flour while you're kneading if the dough feels too sticky. Step 4: Let It Double in Size. When you're done kneading, lightly oil the bowl and place your dough in it. Make sure oil gets all over the dough. Place some plastic wrap over the bowl and set in a warm place (like in front of a window) for an hour at least. The dough needs to double in size. Step 5: Preheat Oven. After your dough has doubled, preheat your oven to 425 degrees. Step 6: Prepare Baking Soda Solution. In a large bowl, dissolve the baking soda in the hot water. Set aside. Step 7: Shaping the Pretzels. Place your risen dough on a lightly floured surface and divide into 12 equal pieces (I did six at a time). Roll each piece into a rope. Roll it on the counter or roll it between your palms. Now make your rolled dough into that classic pretzel shape! Step 8: Dipping in Baking Soda Solution. Once all the dough is shaped and pretty, dip them into the baking soda solution and place on a greased baking sheet. If you would like, you can baste the pretzels in butter before baking. The baking soda solution is needed to make the pretzel crust. Skipping this step is not advised.\nBake the pretzels for 8-10 minutes, or until browned. Step 9: Final Touches. As soon as they come out of the oven, put more butter and sprinkle some salt on them. Enjoy!", ["how-to-make-mall-pretzels_0", "how-to-make-mall-pretzels_1", "how-to-make-mall-pretzels_2", "how-to-make-mall-pretzels_3", "how-to-make-mall-pretzels_4", "how-to-make-mall-pretzels_6", "how-to-make-mall-pretzels_7", "how-to-make-mall-pretzels_8", "how-to-make-mall-pretzels_9"]] [40844, "Introduction: How to Put Your Kids' Names in Their Pancakes. I was cooking pancakes one morning and was struck with the idea to put their names in them.\u00a0 I decided to try it and it was a bit easier than I thought, and the kids loved them.\u00a0 Ok, well, they liked them (I probably thought they were cooler than they did : P ) but I thought it was a cool way to just put in that extra bit of effort to do something unique for them.\u00a0 Anyway, here is how to do it. Step 1: Write the Letters. I used regular pancake batter, but thickening it up a tiny bit would probably be helpful- not too much because you won't be able to get good detail if it is too thick, but if it is particularly thin you won't be able to get finer lines- they will just run everywhere. The first thing that I did wrong was to make the lettering face right side up, when in fact it needs to be mirrored so that when you flip the pancakes over and it gets reversed the names or initial or whatever you do with them are readable to the eater. So, pour the name onto your heated griddle mirrored. Another thing that I did slightly differently as I went on was to let the letters cook a little bit first, a good 30 seconds or a minute before going to the next step.\u00a0 Step 2: Finishing Up. \u00a0After the letters have cooked a minute, go ahead and pour batter over and around them so that all the letters of the name are encased. You could, of course, just cook the letters by themselves, but I figured the name in a pancake was kind of cool. Then you flip the pancake as normal, but because you will probably end up with an awkward size or shape, it will be more difficult than a regular round pancake. One I ended up using two spatulas simultaneously to flip, which was a challenge but (to me) was well worth it for the coolness factor. These were made for Caleb, AJ, Alex and Ben.\nHave fun and make your kids feel loved in a yummy way to start the day! ", ["how-to-put-your-kids-names-in-their-pancakes_0", "how-to-put-your-kids-names-in-their-pancakes_1", "how-to-put-your-kids-names-in-their-pancakes_2"]] [40845, "Introduction: Spooky Creepy Finger Cookies. What a creepy creation perfect for Halloween. Step 1: INGREDIENTS . 1 cup butter softened 1 cup confectioner\u2019s sugar 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup pecan Sprinkle of cinnamon 1 (.75 ounce) tube red decorating gel 1 (.75 ounce) tube black icing green coloring toothpick Step 2: DIRECTIONS:. Combine the butter, sugar, egg and vanilla extract in a mixing bowl. Beat together with an electric mixer; gradually add the flour, baking powder, and salt, continually beating; refrigerate 20 to 30 minutes. Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets. Remove dough from refrigerator. Scoop 1 heaped of teaspoon into a piece of waxed paper and using the wax paper to roll the dough into a thin finger-shaped cookie. Press one pecan on one end of each cookie that will serve as a long dirty fingernail. Squeeze cookie near the tip and again near the center of each that will serve as knuckles, then using a toothpick make lines at the same points to help give a more finger-like appearance. Sprinkle a bit of cinnamon on the knuckles. On the other variety of finger with blackened nail, replace pecan by squeezing black decorating gel direct on the cookie.For green colored finger, in a small bowl squeeze some green coloring drops and roll the finger shape dough to it. Step 3: . Arrange the shaped cookies on the baking sheets. Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.Remove the pecan from the end of each cookie, squeeze a small amount of red decorating gel into the cavity; replace the pecan so this will make the gel to ooze out around the tip of the cookie like a blood. Step 4: . So easy but creepy!", ["spooky-creepy-finger-cookies_0", "spooky-creepy-finger-cookies_1", "spooky-creepy-finger-cookies_2", "spooky-creepy-finger-cookies_3", "spooky-creepy-finger-cookies_4"]] [40846, "Introduction: S'more Brownie Cupcakes. I absolutely love brownies and s'mores, so I thought why not combine the two? And I did!\u00a0 Step 1: Ingredients. What you need:For the brownies-\n1/2 cup vegetable oil\n1 cup white sugar\n1 teaspoon vanilla extract\n2 eggs\n1/2 cup all-purpose flour\n1/3 cup unsweetened cocoa powder\n1/4 teaspoon baking powder\n1/4 teaspoon salt\n1/2 cup Graham cracker crumbs\n\u00a0 \u00a0 -or-\nBrownie mixToppings:\nGraham cracker crumbs\nLarge marshmellows\nChocolate chips Step 2: Making the Brownies. Directions:\n-Preheat oven to 350 degrees F (175 degrees C).\n-In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Now add the graham cracker crumbs, stir until blended.\n-Spread the batter evenly into cupcake pan.\n-Bake for about 20\u00a0minutes\n-Remove from oven\u00a0 Step 3: Adding the S'mores. IMMEDIATELY AFTER REMOVING FROM OVEN\n-Place one large marshmallow on each brownie cupcake\n-Place back in oven for 3 minutes\n-Remove from oven\n-Poke hole (with a fork) in each marshmallow (allowing it to become sticky)\n-Sprinkle graham cracker crumbs on each cupcake\n-Add a few chocolate chips to each Step 4: The Finale!. Allow time to cool, about 5 minutes\nThen take a fork and gently the cupcake will come out\nVoil\u00e0! Mangez!\nEAT!", ["smore-brownie-cupcakes_0", "smore-brownie-cupcakes_1", "smore-brownie-cupcakes_2", "smore-brownie-cupcakes_3", "smore-brownie-cupcakes_4"]] [40847, "Introduction: Hawaiian Lilikoi Butter - the Ultimate Butter You Never Had. . Living in Hawaii I grew up with lilikoi butter as a staple in our home. It was always in the fridge ready to be topped on whatever my heart desired. It was only after moving to the mainland that I realized that most people have no clue what it is. And boy are you all missing out!Lilikoi is more commonly known as passion fruit. This is however nothing like a fruit butter which does not contain any butter at all. Although called Lilikoi butter it is actually a curd made with Passion fruit juice, butter, sugar, and eggs. Very simple to make and it keeps well in the refrigerator for a couple of weeks.Once you try it on toast, pancakes, or crepes you will wonder why you never heard of it before! Step 1: Gather You Ingredients. 1/2 Cup passion fruit juice2/3 Cup sugar (Add more to taste)3 Eggs6 Tablespoons Butter You will need a sauce pan and glass bowl for a double boiler. A whisk and a strainer.Here is a great video on how to juice lilikoi.Finding fresh passion fruit isn't very easy to do so frozen pulp or puree is your next best bet. Juice concentrate will also work. This Goya brand can be found in Hispanic markets which is what I used. You might also find different brands that will say Parcha or Maracuja which means passion fruit. I found this on amazon but it is spendy. If you do get your hands on fresh lilikoi, cut them in half and scoop everything into a food processor and pulse for a couple seconds. Pour over a sieve and press down on the seeds the extract as much of the juice as possible. It will take about 5-8 lilikoi for 1/2 cup of juice. Discard the seeds. Step 2: Cooking Directions. Fill your pot with an inch of water, bring to a simmer.First you will pour the eggs, sugar and juice in a glass bowl and whisk until combined. Then cut the butter into cubes and add to the other ingredientsPlace the bowl onto the pot with the simmering water. Stir consistently until the liquid thickens. You will know it's done when the butter coats the back of a spoon. Strain the butter to make sure you get a smooth creamy consistency. Place plastic wrap directly on top of the butter to prevent a skin from forming.Let cool, then refrigerate.*There are other ways to make curds but the double boiler helps prevent the eggs from scrambling. Another option is to place all the ingredients except for the eggs into a sauce pan and heat, then add some of the heated liquid to the eggs to temper them, then pour it all back into the sauce pan and stir until thickened. Step 3: Lilikoi Butter Uses. Here are some of the amazing ways to use Lilikoi Butter:Spread on toast'Syrup' for pancakes or crepesFrosting on cake top Filling for donutsTartsParfaitsThe options are endless. Lilikoi is a great substitute for lemon recipes. Lilikoi lemon bars, Lilikoi meringue pie, etc. It is such a fun and delicious way to switch things up. Not to mention it also makes the perfect homemade holiday present. Pour in a sanitized mason jar and decorate to your liking. :)", []] [40848, "Introduction: Football Bento. To celebrate FIFA WORLD CUP 2014 in Brazil, I made this bento for my 14months old daughter. Step 1: Football Shirts Nugget. For the nugget, please refer my previous post \"Chick Nugget\".https://www.instructables.com/id/Chick-nugget/For the yellow shirt, I combined mayonnaise, curry powder and a hint of ketchup. The green details were made of cucumber skin. If not for kids, mustard and mayonnaise may work. For the red shirt, just applied ketchup and made \"10\" number with thinly cut seaweed paper.The green one was made of mayonnaise and seaweed powder. Step 2: Football Rice Balls. IngredientsCooked Japanese Rice (Sushi Rice) Black Paper (seaweed paper) Sour Plum if available Directions1. Put a sheet of cling film on your palm and put some amount of rice. As I made them for a toddler this time, the portion is very small. 2. Put a tiny portion of sour plum and cover it with some rice.3. Close the cling film and make a flat round shape.4. Cut black paper into pieces of pentagon.5. Apply the blackpaper pieces on the surface of a rice ball like football patches.", ["football-bento_0", "football-bento_1", "football-bento_2"]] [40849, "Introduction: Truffled Mashed Potatoes With Wild Mushrooms. Truffles are one of the most delicious and intoxicating flavors in existence. (And I'm talking here about truffles, the relative of mushrooms, not chocolate truffles, which are also wonderful). There is something about trufles that goes beyond taste and smell and seems to cause a full-body sensation of bliss, a truffle high. If you are looking for a special dish to add to a holiday meal, fancying up your mashed potatoes with a little truffle flavor is an easy crowd pleaser. Truffles work well on anything like potatoes or pasta that does not have its own strong flavor, and mushrooms are also a natural companion to truffles, perhaps because of their close biological kinship.The problem with truffles is, they're expensive and they're hard to preserve. The best way to impart truffle flavor to anything is to shave a fresh truffle onto a finished dish, but if you don't have access to fresh truffles, or don't want to spend the money, there are other alternatives. Italian specialty stores or fancy groceries often sell truffle oil, or truffle salt which has been infused with the flavor of truffles. Unfortunately, though many of these products contain some truffles, most are also infused with an artificially synthesized compound to boost the truffle flavor, and here's where the debate comes in... because to be honest, it's still really delicious! When I was shopping for this dish, I decided to buy one of the truffle oils that only contained real truffle essence, not \"truffle flavor\", and I have to say, it just wasn't as good. The truffle flavor just wasn't very strong and it hardly seemed worth the money. I have also tried a few of the artificially enhanced oils and salts, and while these truffle \"flavor\" products will never quite capture the subtlety of tastes of a fresh truffle, they still create a very enjoyable and unique flavor and scent experience. I'm not usually one for advocating artificial flavors, but once in a while, I'm happy to indulge in a blissful truffle experience, even a slightly inauthentic one. Of course, if you can get your hands on fresh truffle, by all means, use that instead. Step 1: A Little About Truffles. Truffles, like mushrooms, are the fruiting body of a fungus. While most mushrooms fruit above ground, providing us with such delicacies as shiitake, portobello and oyster mushrooms, truffles stay just barely subterranean making them harder to find. Truffles also only grow in very specific environments, the locations of which are often highly guarded by truffle hunters. The fungus that creates truffles has a symbiotic relationship with the roots of certain trees such as hazel, oak and beech, and it is partially this complex interdependency that makes truffles extremely difficult to cultivate.In order to locate and harvest truffles, human truffle hunters need the help of an animal companion with a better sense of smell. Female pigs were the first animal to be used for truffle hunting, but they tend to eat the truffles as soon as they find them. As a result, dogs have replaced pigs as truffle hunters in many places. Dogs need to be trained to sniff out truffles, but they are easier to control and less ravenous when it comes to truffle eating.One reason truffles are thought to be so intoxicating to humans (as well as truffle hunting pigs), is that they contain a compound with a similar chemical structure to a pheromone found in both pigs and humans.There are many kinds of truffles, but the types most commonly used in cooking are:White Truffles: these are the most expensive and highly prized of the truffles for their strong yet delicate flavor. They are mostly found in Italy and nearby regions. They fruit in the autumn and often sell for several thousand dollars a pound.Black Truffles: also known as or Black P\u00e9rigord Truffles, are the second-most expensive type after white truffles. Black truffles grow mostly in France and their harvest season is late autumn and winter.Summer Truffles: also called burgundy truffles, are slightly more common than black truffles and have a earthier and less pungent flavor. They are found in many places in Europe and can be harvested from summer through autumn.Truffles are fascinating and elusive creatures. The facts surrounding them are bizarre and fantastical enough that they seem almost to have emerged from the realm of myth... and that is part of the allure of the truffle eating experience. If you are lucky enough to taste a truffle you feel that you have somehow had a moment of communion with a supernatural world of sensory experience that us usually closed to mere mortals. Step 2: Ingredients. Makes 6-8 servingsFor the Potatoes3 lbs yukon gold or red bliss potatoes1/2 cup heavy cream1 1/2 cups grated parmesan1 stick butter (if you are using truffle salt, use unsalted butter)1 teaspoon pepperApproximately 3 Tablespoons truffle oil or 3 teaspoons truffle salt (this will depend on the strength of your truffling ingredient).Salt to taste (if using truffle oil)Fresh shaved black or Burgundy truffles - optionalFor the Mushrooms3 lbs mixed mushrooms - shiitake, crimini, oyster, etc4 garlic cloves3/4 cup chicken broth3/4 cup cup dry white wine1/4 cup half and half6 Tablespoons butterpinch of nutmeg1/2 cup Italian parsley Step 3: Slice and Steam the Potatoes. When I'm making mashed potatoes, especially if I'm using red or gold potatoes, I like to keep the skins on. This is a personal preference, but I don't think the skins actually interfere with the texture of the mash, and they are the part of the potato with the most nutrients. Wash the potatoes thoroughly, then slice them into 1/4 thick rounds and place them in a steamer over medium high heat. they should take about 10-15 minutes depending on how many potatoes you are using. Test them periodically with a fork to see if they are soft enough, moving them around a bit in the pan to get an even steam. Step 4: Prep the Mushroom Ingredients. While the potatoes are cooking, prep the ingredients for the mushrooms. If my mushrooms are dirty, I like to clean them with a damp towel rather than washing them, as they tend to absorb a lot of moisture. When they are clean, slice all your varieties of mushrooms into relatively equal pieces, and peel and mince the 4 garlic cloves. Step 5: Cook the Mushrooms. In a large skillet over medium heat, melt the butter, then add the garlic, and cook for about a minute.Add the mushrooms and stir until they are coated with butter. Cover them and let them cook for about 5 minutes until they release their juices. Then add the wine, chicken stock and cream, stir and allow to lightly simmer down for about 10 more minutes, until the liquid around the mushrooms begins to thicken and all the wine has cooked off. Step 6: Mash the Potatoes. When your potatoes fall apart when touched with a fork, spoon them into a mixing bowl, or if you prefer, you can also use a ricer to mash your potatoes before mixing in the other ingredients. Add the butter, cream and parmesan and mash with a masher of fork. I find that depending on the consistency of your potatoes, you may want to add more cream and butter. This is really something you have to judge for yourself as you are mashing. Step 7: Truffle. When your mashed potatoes have a consistency you are pleased with, and your mushrooms are suitably saucy, it's time to add your truffling to both. You almost always want to add truffle flavor to a dish at the very end, while it is still hot, but not cooking. This will preserve the truffle flavor the best, while still allowing the heat to help release the flavor. If you are using actual black truffles, at this point you should chop them up finely and stir them in. Truffling really needs to be done to taste, depending on the truffle product you are using. But a few tablespoons of oil, or several teaspoons of salt will usually do the trick. Stir in the salt or oil combine it thoroughly with the mushrooms and potatoes. Be careful not to over-salt if you are using truffle salt. You should really be able to taste the truffle flavor, if you find yourself sighing with pleasure or grinning with happiness after taking a bite, you'll know you've gotten it right. Step 8: Plate and Serve. Now spoon the potatoes into the dish of your choice (I used a martini glass, for fanciness :) and top them with a spoonful of your mushrooms and sauce. Garnish with fresh parsley and serve. Now prepare yourself for truffle bliss.", ["truffled-mashed-potatoes_0", "truffled-mashed-potatoes_1", "truffled-mashed-potatoes_2", "truffled-mashed-potatoes_3", "truffled-mashed-potatoes_4", "truffled-mashed-potatoes_5", "truffled-mashed-potatoes_6", "truffled-mashed-potatoes_7", "truffled-mashed-potatoes_8"]] [40850, "Introduction: Pomegranate Cake Tarts. I was skimming through all my dessert cookbooks one day. I desperately needed a good party dessert. I stopped to look at a delicious lemon pound cake, some chocolate chip cookies, and a very good-looking pear pie. I was thinking to myself, \u201cSomeone should combine all the best parts of those desserts into one!\u201d so then I wouldn't have to make mini pies, cake, and cookies for all my guests.\nAfter some experiments I discovered the perfect combination. I present you with my very own creation to hit taste buds everywhere: Pomegranate Cake Tarts. These delicious tarts combine all the best parts of cakes, cookies, and pies. The merging of all these classic desserts makes this dessert special. The \u201cfilling\u201d of the tart is a moist red-velvet-esque pomegranate cake. The crust of the pie is a classic cookie with little hints of white chocolate (if you choose) . And I have the perfect frosting to go along with this too: White Cream Cheese frosting.\nI\u2019m proud to say I created this recipe and I\u2019m glad to share it with all of you so party it up with Pomegranate Cake Tarts.\nDon\u2019 they look delicious? Well I love all my photos that I took of my final product this time but I want to know what you guys think. Leave a comment saying which one you like best!Please vote for this instructable in the Sodastream Party Food Contest! Step 1: Ingredients. \n Well I know you\u2019re anxious to get started ;) , so here\u2019s what you need to make these yummy tarts:\nFor the cake:\n\t\t1 cup sugar\n\t\t3 eggs\n\t\t1 1/2 cups all-purpose flour\n\t\t1 cup of pomegranate juice\n\t\t1/4 cup melted butter\n\t\t1 teaspoon baking powder\n\t\t1 teaspoon vanilla\nFor the cookie:\n\t\t2 cups of all-purpose flour\n\t\t1/2 teaspoon of baking powder\n\t\t1/4 teaspoon salt\n\t\t1/2 cup of butter\n\t\t1/2 cup of brown sugar\n\t\t1/4 cup of sugar\n\t\t1 egg\n\t\t1/2 teaspoon vanilla\n\t\t5 tablespoons of finely chopped white chocolate\nFor the cream cheese frosting:\n\t\t1 cup of confectioner\u2019s sugar\n\t\t1 package (or 8 oz) of softened cream cheese\n\t\t1 teaspoon of vanilla Step 2: Creaming the Butter. Gather all the ingredients for the cookie part of the dessert. Preheat your oven to 350 degrees Fahrenheit. In a large mixing bowl, add the 1/2 cup of butter (or 1 stick) with the brown and regular sugar. Make sure the butter is softened a bit. You can leave it out at room temperature for about 10 minutes or heat it up for 20 seconds in the microwave. Step 3: Adding the Other Ingredients. After the mixture looks like a crumble, add the 2 cups of all-purpose flour, along with the salt and baking powder. Beat on medium speed for about 2 minutes pr just until the mixture starts clumping up a bit. Add the egg, vanilla, and chocolate to the mixture as well. Step 4: Rolling and Baking. Roll out the dough on a floured surface and make sure your rolling pin is floured as well. The dough shouldn\u2019t be too thick (just thick enough to prevent ripping). Use a bowl that has around a 4 inch diameter to cut circles in the dough. Grease a cupcake tin with melted butter. This step is very important; you don\u2019t want those gorgeous cake tarts to stick to the pan! Put each of the circles in its own cupcake spot and even out the sides (like you would do when making mini pies or tarts). Make sure the cookie goes all the way up the sides. Place the cookies in the oven for 10 minutes. Don\u2019t worry if they\u2019re not done because they are going in the oven again after adding the cake mixture. Step 5: Making the Cake. Now for the cake part. Gather all the ingredients for the cake (use the measurements for the cake part ). Add all three eggs and the cup of sugar and blend until creamy. Sift your flour and add it to the mixture. Add the vanilla too. Beat until well combined. Step 6: Adding the Juice. Add the cup of pomegranate juice to the mixture and beat on high for 30 more seconds. Add the baking powder and the melted butter and mix until well combined. Step 7: Baking the Cake. Take the cookies out of the oven after the 1o minutes. If they have risen up use a fork to flatten them out a bit. Pour the cake batter into each of the cookie crusts. It\u2019s okay to overfill the crust a little (as long as you greased the pan well). Put the tarts into the oven for about 5 minutes or just until a toothpick comes out clean when inserted into the cake. Let cool. Step 8: Making the Frosting. Gather the ingredients for the frosting while waiting for the tarts to cool. Cream the cream cheese, sugar, and vanilla in a mixer until smooth and insert into a plastic bag or piping bag. Step 9: Finish!. You\u2019re done! Whew what a journey. :) I had so much fun coming up with this recipe and in the end it paid off! You should have seen my beaming face when I took these cake tarts out of the oven. They are so cute and when you bite into them its a mixture of crunchiness and moistness. I love the contrast of it and the two layers are appealing visibly too! Pomegranate Cake Tarts are the epitome of desserts: A combination of the best desserts that everyone loves definitely did not disappoint. Try making these sometime and with that cream cheese frosting, these are sure to please anyone who has any inkling of a sweet tooth.\nMake these at your next party and I'm sure your guests will love it. Perfect finger food!\nEnjoy!", ["pomegranate-cake-tarts_0", "pomegranate-cake-tarts_1", "pomegranate-cake-tarts_2", "pomegranate-cake-tarts_3", "pomegranate-cake-tarts_4", "pomegranate-cake-tarts_5", "pomegranate-cake-tarts_6", "pomegranate-cake-tarts_7", "pomegranate-cake-tarts_8", "pomegranate-cake-tarts_9"]] [40851, "Introduction: Bartending for Beginners: Lemon Drop. The Lemon Drop cocktail is considered by many to be the equivalent of hard lemon candy and alcohol form. It has become a base for several other different drinks including jello shots and moonshine. Today I'm going to be showing you how to make the drink that started all these. The lemon drop is a tart drink that is sure to please all the lemon lovers out there Step 1: Supplies. To make a lemon drop, you'll need the following supplies.Vodka Lemon juiceTriple secSimple Syrup Drink shakerLemonIce Step 2: Add Ingredients. Begin by filling the shaker half full with ice. you then pour one ounce of vodka one ounce of lemon juice and one ounce of triple sec into your shaker. Shake thoroughly until mixed. Step 3: Pour and Add Garnish . Because of the small size of this drink some shoes to take it in a chilled shot glass. I however, prefer to make it and serve it in a shooter glass along with a slice of lemon in the drink as a garnish. The lemon gives a little extra color and adds just an extra bit of tart flavor. Use a sharp knife to slice off some lemon peel (with a bit of lemon) and drop it into your drink. Step 4: Enjoy!. There you have it this simple drink is quick to make and doesn't require a lot of ingredients. Despite its simplicity is sure to pucker a few faces and get lots of positive feedback. Thanks for reading!", ["bartending-for-beginners-lemon-drop_0", "bartending-for-beginners-lemon-drop_1", "bartending-for-beginners-lemon-drop_2", "bartending-for-beginners-lemon-drop_3", "bartending-for-beginners-lemon-drop_4"]] [40852, "Introduction: Mini Maypole Cakes. I created these cakes for May Day, a holiday sandwiched between Easter and Mother's Day and so often overlooked! There's something so nostalgic and whimsical about maypoles and the traditions that surround them and I knew I wanted to make a Maypole cake topper that celebrated them. Mini bundt cakes were the perfect pair for these Maypole toppers, made with striped paper straws and pastel ribbon.\u00a0 Step 1: Supply List. Paper Straw\nRibbon\nScissors\nRound candy or jelly bean, glue and a toothpick (Optional, for pole topper)\nMini Bundt Cakes Step 2: Cut Your Ribbons + Straw to Size. Using the size of your mini bundt cakes as a guide, cut your straw to the desired height. Then, cut three lengths of ribbon to the desired length. I wanted each finished strand to hang 10\" long so I cut three lengths at 20\" each. Step 3: Fold and Twist Ribbons. Layer your ribbons on top of each other, fold in half and twist slightly. Step 4: Insert Ribbon Into Straw. Insert your twisted strands of ribbon into the top of your straw. You may want to add a touch of glue to the inside of the straw to hold them in place if you are not adding a topper. Step 5: Add Topper. If you're adding a candy topper, cut a toothpick in half and insert it carefully into the candy. Step 6: Insert Topper Into Straw. Insert the toothpick topper into your straw on top of the ribbons and spread the ribbons out evenly. Step 7: Add Maypole to Cake. Place your maypole into the center of your bundt cake. If it does not stay steady on its own, use an extra bit of glaze or a marshmallow to hold it in place. Spread out the ribbons and you're finished!", ["mini-maypole-cakes_0", "mini-maypole-cakes_1", "mini-maypole-cakes_2", "mini-maypole-cakes_3", "mini-maypole-cakes_4", "mini-maypole-cakes_5", "mini-maypole-cakes_6", "mini-maypole-cakes_7"]] [40853, "Introduction: Croquembouche Cupcake. \n This adorable cupcake is decorated to look like a miniature Croquembouche, the traditional French wedding cake consisting of cream puffs held together with a delicious web of caramel.\nTo make this cupcake, you'll need:\n\t\t1 Standard Size Cupcake\n\t\t1 Sugar Cone\n\t\tVanilla Frosting\n\t\tCaramel Frosting\n\t\tSmall round candies\u00a0or halved jelly beans\n\t\tCaramel Squares\nBegin by frosting the cupcake with vanilla frosting. Then frost the sugar cone with caramel frosting. Place the sugar cone on top of the cupcake and cover it with the round candies. I used halved jelly beans. Melt the caramel squares in the microwave. Using the tines of a fork, drizzle the caramel around the candy-covered cone. These make great wedding favors.", ["croquembouche-cupcake_0"]] [40854, "Introduction: Spicy Gobi Dry. Gobi Manchurian is a starter or side dish from Cauliflower in the Indo Chinese Kitchen.This version of the Gobi Manchurian is a dry a one and serves best as a starter or main course of side dish.This is much likely to be spicy and it is a street version of Gobi Manchurian.you can also serve this Gobi Dry as a snack or you can add it to your rice bowl, it serves best with the fried rice.So let's get the street food started. Step 1: Ingredients. CauliflowerChilli powderCorn StarchSaltTurmericGinger Garlic PasteOnionsTomatoesCapsicumSousesVinegarLemon Step 2: Chop the Cauliflower and Clean. Chop the Cauliflower and put them in a bowl containing water to wash, chop this Cauliflower into small small pieces and put them in the water bowl and stir in order to get rid of all the dirt in between.Put a spoon of turmeric into the bowl so that it will kill all the bacteria and clean these cauliflower pieces.Now stir it well so that the turmeric gets spread all over and evenly mixes with the water.Now keep the bowl on the stove and heat it so that this will kill any fungi left in the Cauliflower.after this you are ready to get started with the recipe. Step 3: Prepare the Masala. To the boiled Cauliflower pieces after taking them out of the water bowl add cornstarch and gram flour.Mix it thoroughly , now add salt,chilli powder and chicken masala and mix it well.The proportions depends upon the amount of Cauliflower.Even if the Cornstarch or gram flour becomes more also it is okay but make sure u add a little amount of salt and 2 to 3 tables spoons of Chicken Masala and stir the mixture well. Step 4: Dip and Deep Fry. Add a little amount of water to the mixture so that it becomes a batter.Now keep a bowl on the stove and turn on the flame, add oil to the bowl and wait till the oil gets heated up.test it by sprinkling a little amount of water into the bowl.Add the batter coated cauliflower to the oil after it gets heated.Now deep fry the cauliflowers and keep them aside. Step 5: Pan Work. Keep a pan on the stove and add a little amount of oil .Then add Ginger Garlic paste to the pan and roast it.Now add chopped onions , capsicum to this and fry it well.After a minute or two ad vinegar and souses you would like to add to the Gobi and keep stirring. Step 6: Add Deep Fried Gobi and Serve. To the veggies that are being fried on the pan add the deep fried Cauliflower.Stir is continuously till everything gets evenly spread.You can add more amount of Tomato Souse if you want it to be a little more tasty. Add few drops of lemon also if you want to bare the spiciness.Serve it into a bowl and enjoy as a side dish or a Snack or Main course to your rice bowl.Thank you:)", ["spicy-gobi-dry_0", "spicy-gobi-dry_1", "spicy-gobi-dry_2", "spicy-gobi-dry_3", "spicy-gobi-dry_4", "spicy-gobi-dry_5", "spicy-gobi-dry_6"]] [40855, "Introduction: Hot & Spicy Fish Curry. Fish curry is a famous South Indian recipe.It is very spicy and it has rich flavor. The dish is usually rested for some time and then eaten as it helps the fish in absorbing the flavors into it and makes it more juicy and soft.It goes extremely good with rice, dosa and rotis.On healthy side, fishes are rich in iron, calcium; provide good vitamins with less carbohydrate and cholesterol. It makes wonderful addition to any nutritious diet. Traditionally it's cooked in clay or earthen pot which enhances the taste. So if you have earthen pot,please use it. Step 1: Shopping List. Fish - 1/2 kg (1 lbs) * I used Salmon fishTo grind:Coconut - 1 cup (grated) Onion - 1 (chopped roughly) Garlic - 2 pods Red chilli Powder - 2 Tbsp Coriander Powder - 1 TbspTo temperOil - 1 1/2 Fenugreek - 1 tsp Garlic - 4 pods (chopped) Ginger - 1 inch (chopped) Turmeric Powder - 1 tsp Tamarind - Lemon sized Tomato - 1 (chopped roughly) Green Chilli - 5 Curry Leaves - a sprig Coriander Leaves - 2 Tbsp (chopped roughly) Salt -as requiredPrepare the Ingredients. I always clean fish and rinse it with turmeric and salt which helps to remove microbes and impurities. Step 2: Grinding Paste. Heat the Pan and add 1 cup of grated coconut in the pan and fry it. Add the Onion and Garlic pods, saute untill onion turns transparent and light golden colour. Switch off the stove Add the Red chilli powder and Coriander powder in it, mix well and let it cools Grind it smoothly using blender/mixture and keep the paste aside. Step 3: Making Gravy . Heat oil in pan and add fenugreek.Then add chopped garlic and ginger. Saute for 1 minute. Add turmeric powder and mix well Then add the grinded paste and saute it for 10 minutes Add enough water, salt and add the tamarind and let it boil for 15 - 25 minutes. Step 4: Add Fish and Finish Curry. When oil gets separated, add fish pieces into the boiling gravyand let it boil for 5 - 8 minutes. Switch off the flame. Now add the tomato, green chilli, curry leaves and oil. Cover it with lid and let it cool down. Serve after an hour at least. That will help the fish and tomato to cook well. Garnish them with Coriander leaves.Serve with rice.NotesThe fish usually will cook faster so be careful not to break or dissolve them. So after adding fish don't boil them longer.Try to use Sesame oil as it gives great flavors to the fish curry. This curry even tastes better the next day.", ["hot-spicy-fish-curry_0", "hot-spicy-fish-curry_1", "hot-spicy-fish-curry_2", "hot-spicy-fish-curry_3", "hot-spicy-fish-curry_4"]] [40856, "Introduction: Onion Cream Sauce Chicken Recipe. Ingredients:500g chicken breast350ml cream5 onions1 bunch spring onionscurry, salt, pepper Step 1: Preparation. Cut the onions & sprin onions in small rings and half moons. Cut the chicken in flat pieces and lay them on a oven plate. Add salt, pepper, curry & oil to the onions and mix it. Pour the onions over the chicken and put it in the oven at 180 degrees celsius circulating air for about 20 minutes. Add the spring onions to the cream and sprinkle salt, pepper & curry to it. Step 2: Finish. Give the spring onion curry cream mix on the plate and put it back in the oven for another 20 minutes to finish it. Enjoy it with rice, noodle, potatoes or? Look at my other work. https://www.youtube.com/channel/UClE2pnTDfDwsbUnawJ7tl6Q", ["onion-cream-sauce-chicken-recipe_0", "onion-cream-sauce-chicken-recipe_1", "onion-cream-sauce-chicken-recipe_2"]] [40857, "Introduction: Chinese Fried Rice. Food craving at 1am of night? Want a quick fix? Try this recipe but make sure you stock up your things before hand.This is a recipe which my Chinese aunt gave to me. This dish is popular in her family. It's full of proteins , carbs and fibre. I hope you like it. Step 1: Ingredients. Green onions ( 6 tablespoons, I froze mine)Boiled rice (1cup) ( make sure you boiled them ahead of time e.g a day ago)Cabbage (hand full)One eggCapsicum ( yellow and red I used) 2 tablespoons Chilli flakesSaltBlack pepper Oregano seasoning I used sachets of dominos for chilli flakes and oregano seasoning ( feel free to omit it) Step 2: Cooking . Add the raw egg in the rice and coat them well. Keep your vegetables ready if they are fresh. Now add oil in your vok and make it hot. Add your rice egg mixture and keep tossing. Making sure the rice don't stick together with each other as well as they don't break. It's best to avoid the spatula or any other kitchen utensil in the beginning. Toss the rice in the air above the pan. Use spatula if there are some stubborn lumps. Now once the rice begun to separate, add your salt, chilli flakes, oregano seasoning and toss well. Once each grain of rice is separate from another and it's no more sticky ( make sure your rice are not mushy or too hard due to over cooking. ) add in your vegetables. Toss and cook but make sure there crispness retained. During this whole cooking,my flame was on high and I manually changed it when it was needed. Plate your rice out in a bowl. Your food for one is ready :D Step 3: Final Thoughts. This makes your tummy full and it's pretty quick meal. You can use almost any vegetable you have at home. Or simply use egg rice and spices to make easy fried rice. I hope you enjoyed it.", ["chinese-fried-rice_0", "chinese-fried-rice_1", "chinese-fried-rice_2", "chinese-fried-rice_3"]] [40858, "Introduction: Cheap and Lazy Nute Soup 15 Mins Done. hi all, so one pot cooking at its totally basics. one chop with a knife, no fiddly temperatures. all the nutrition of meat and veg and versatile enough to accommodate everyone's tastes.really cheap, extremely difficult to burn and 15 mins from pan to man ( or woman )to make this as i have you will need approx amounts as i do not measure exactly:one small onion, halfed and peeled4 mushrooms3 cloves of garlic.1ts pepper corns 1/4 ghost chilli ( for that warming feeling.)1 ts of season all300g cheap frozen veg ( the small little bits )water to cover your given amount 1 packet of soya mince, aprox 25g dried250 ml milk bacon oil in the bottom of the pan is optional or a pinch of real salt as a substituteso the method : throw onion in the pan with the mushrooms, cheap frozen veg and garlic add boiling water to just cover the veg. add season all, pepper and chilli once near the boil or at the boil add the soya mince,leave at the boil ( as long as it doesn't try to escape the pan all is good)cook/ torture for 10 mins, occasional stir doesn't harmget out the stick blender and attack the big lumps.add milk and blend to hide your laziness and infuse all those healthy flavors.and pour/ ladle into a eating vessel of choice.pre pair to be amazed!so in my vid i decided originally to add chicken gravy so it would have been a so lazy chicken and vegbut season all did the job lovely. you can add marmite for a beefy veg soup.cream for cream of veg.jerk seasoning for jerk veg soup.curry powder for you guessed it curry soupbasically any flavor you like.This is very good to make when you have unexpected guests for dinner and need a bulker to a meal or just too lazy / hungry to wait.i hoped you found this slightly amusing and it goes to show that breaking pretty much every rule for cooking can create something not half bad and filling and healthy.thanks Step 1: . ", []] [40859, "Introduction: Buttermilk Biscuits. This is a recipe is for the classic Biscuit that I made by actually adapting my Raspberry Scones recipe to transform it into a biscuit. You can top these biscuits simply in butter, or also in any fruit jam. One difference you may notice with this recipe and others in general, is that this recipe uses a 2:1 ratio of cream of tartar to baking soda (the two ingredients of baking powder) to achieve the rise in the oven.Enjoy, and be sure to check out my food blog: Michael's Test Kitchen Step 1: Ingredients:. 2 1/2 cups flour1 teaspoon baking soda2 teaspoons cream of tartar1/2 teaspoon salt1 cup buttermilk8 Tablespoons unsalted butter, frozen Step 2: Dry Ingredients. Preheat oven to 375 (if you want to use convection, preheat to 350). Mix the flour, baking soda, cream of tartar, and salt in a large bowl. Step 3: Frozen Butter. Shred the frozen butter in a food processor with the shred attachment. Put shredded butter into the dry ingredients bowl, and cut the butter into the flour until it resembles coarse crumbles. Step 4: Wet Ingredients. Pour in the buttermilk and fold it in until thoroughly combined, being careful not to over-mix dough. Step 5: Shape and Bake. Place dough onto a floured surface, and roll out the dough to 1/2 inch thick. Cut out biscuits with any round device like a cup, and place the circles of dough on a baking sheet and place in the preheated oven (375 degrees) for 15 minutes or more, until biscuits are golden brown. Step 6: Done!. ", ["buttermilk-biscuits_0", "buttermilk-biscuits_1", "buttermilk-biscuits_2", "buttermilk-biscuits_3", "buttermilk-biscuits_4", "buttermilk-biscuits_5", "buttermilk-biscuits_6"]] [40860, "Introduction: Better Ramen Noodles. if you follow the instructions on the package, it tastes too salty, leaving you thirsty, just noddles. but with a little tweaking you can create an amazing meal. Step 1: Out With the Old in the New. those little \"flavor\" packets that look like condoms, throw them out, don't even open them. mom's thanks giving left overs have more flavor. Step 2: Start Boiling Water. boil some water. i used a larger pot because im planing on adding more meat, leftovers. Step 3: Add Meat. add some ramen, once the ramen is done, add your leftovers, and let them boil( this cooks them) Step 4: Strain and Eat. strain your ramen, put the ramen and meat in a dish and enjoy", ["better-roman-noodles_0", "better-roman-noodles_1", "better-roman-noodles_2", "better-roman-noodles_3", "better-roman-noodles_4"]] [40861, "Introduction: Grilled Rainbow Vegetables. After seeing some yummy looking veggie skewers on pinterest, my partner and I knew we needed to make a version of our own.This easy recipe is sure to be a crowd-pleaser at your next barbecue. Step 1: Ingredients. For the veggie skewers, you will need:Bell peppers (red, orange and yellow)ZucchiniRed onionCherry tomatoesBeetsYou can substitute in any of your favourite vegetables or whatever you have on hand.For the marinade, you'll need:1 cup oil (we used canola oil)2 cups white vinegar\u00bd cup balsamic vinegar1 \u00bd tsp cayenne pepper (you can use less if you don't want spicy skewers)3 cloves of garlic2 tbsp paprika1 tbsp basil Step 2: Make the Skewers. Wash the vegetables and chop them into nice big chunks. (Peel the beets before cutting them)If you are using wooden skewers, be sure to soak the skewers in water so they won't burn on the grill.Skewer the vegetable pieces following ROY G. BIV (red, orange, yellow, green, blue, indigo, violet), or as close to it as you can, for a rainbow effect. Step 3: Marinade. Mince the garlic and mix it with all the marinade ingredients in a dish that will fit your skewers.Leave the vegetable skewers in the marinade for at least 30 minutes. Step 4: Grill and Enjoy!. Heat up your barbecue.Grill the skewers, rotating them occasionally.It is tempting to grill the vegetables on high heat, but if you have included beets on your skewers you will want to keep the temperature lower so they will have time to cook properly. (If you don't like crunchy beets, you could precook them)", ["grilled-rainbow-vegetables_0", "grilled-rainbow-vegetables_1", "grilled-rainbow-vegetables_2", "grilled-rainbow-vegetables_3", "grilled-rainbow-vegetables_4"]] [40862, "Introduction: Pumpkin Pie Baked in a Pumpkin . If you are looking for a recipe to wow your party guest, then you have come to the right place. I recently baked a cake inside a pumpkin and was surprised at how good it tasted; so I decided to try this technique to bake a pumpkin pie inside a pumpkin shell. After a little bit of thought and some experimentation this is what I came up with. I hope you like it as much as we did. Let's bake a pie inside a pumpkin~ Step 1: Ingredients and Utensils . Ingredients: Pie Filling:1 15 oz can pumpkin (not the pumpkin pie filling) I followed the recipe on the can for pumpkin pie and added 1/4 cup of pure maple syrup instead of sugar and heavy cream instead of the evaporated milk.1 Small 7 inch whole pumpkin to bake the pie in. You can use a mini pumpkin.1 teaspoon ground cinnamon1/2 teaspoon salt1/2 teaspoon ground ginger1/4 teaspoon ground cloves1 Can of evaporated milk ( I used heavy cream)1/4 Cup of sugar or I used pure Maple syrup and added a couple of tablespoons sugar2 eggs1 9 inch pie shell or make your own or use my recipeCanned whipped cream if desired for the toppingPie Shell:I used my own recipe but you can use a single or double store bought pie shell and use a little sugar and a whipped egg white to coat the dough. I used a large can of pumpkin because I was creating this project without instructions and needed extra just in case.The recipe is for a smaller can though. I baked a mini meatloaf in the mini pumpkin.3/4 cup all purpose flour3/4 cup cake flour1 teaspoon powder sugar1/2 teaspoon salt1/8 teaspoon baking powder 6 Tablespoons unsalted butter4 Tablespoons Crisco shortening1 egg yolk 1 Egg white slightly whipped and some sugar for coating the pastry2 teaspoons white vinegar1/4 to 1/2 Cup Real cream or cold waterUtensils:Measuring cups, spoons, bowls, spoons, cookie sheet, pastry mat, cutting board, knife, Stand mixer or mix by hand, or Food processor. Step 2: Prep Work for the Pumpkin. Method:Thoroughly wash the pumpkinDry with a towelCut the top off as shownRemove guts, saving the seedsWash the seeds in a colanderPlace them on a clean dish towel or paper towel to drySprinkle the seeds loosely on a plate to dry and save them to make roasted pumpkin seeds yum. Step 3: Make Pie Filling. Pie Filling:1 15 oz can pumpkin (not the pumpkin pie filling) I followed the cans recipe for pumpkin pie and added 1/4 cup of pure maple syrup and added a small amount of sugar, and used heavy cream instead of the evaporated milk. I also cooked the filling on the stove top to reduce the baking time because there is so much moisture in the pumpkin shell.1 Small 7 inch whole pumpkin for the pie filling1 teaspoon ground cinnamon 1/2 teaspoon salt1/2 teaspoon ground ginger1/4 teaspoon ground cloves 1 Can of evaporated milk ( I used real cream) 1/4 Cup of sugar or I used pure Maple syrup and added a couple of tablespoons sugar2 eggs Canned whipped cream if desired for the toppingMix all ingredients together using a stand mixer, or mix by hand.Cook this mixture on the top of the stove until it changes color. It will be cooked again inside the pumpkin. The purpose of doing this is to reduce the baking time. Step 4: Crust. I have been experimenting with pie crust ingredients. This is the recipe my husband and I liked the best so far. I usually use all butter for my pie dough but decided to try half butter and half shortening, cream instead of water, cake flour instead of all purpose flour, powdered sugar instead of regular,and I added an egg yolk, and some vinegar.You might consider using lady's fingers for the crust. I made reference to this in Sunshiine's final thoughts. Pie Crust is for a 9 inch pie crust if I recall. I had a small amount left over and used it for experimenting.3/4 cup all purpose flour3/4 cup cake flour 1 teaspoon powder sugar 1/2 teaspoon salt 1/8 teaspoon baking powder 6 Tablespoons unsalted butter 4 Tablespoons Crisco shortening 1 egg yolk and (1 Egg white slightly whipped will be used later) 2 teaspoons white vinegar 1/4 Cup or more Real cream or cold waterMethod: Add flour sugar, salt, and baking powder to the food processor and pulse to mix. Add half of the very cold butter and shortening to the processor and pulse to form a sandy mixture. Add the rest of the shortening and butter and pulse again leaving a few pea size chunks. Remove the dough mixture and put into a mixing bowl. Pour egg yolk on top of dough. Add vinegar and milk into a small bowl and mix well.Slowly add this mixture to the butter/flour mixture and egg yolk and incorporate until you have the right consistency for pie dough. Add more flour or more cream to the mixture if needed to make the dough workable. Roll the dough as shown in the next step. Step 5: Roll the Dough. Method:Pre-heat the oven to 350 degrees F.Line the cookie sheet with parchment paper if you have it.Find a clean round object like a plate or bowl that is slightly smaller than the hole in the top of the pumpkin to make a pattern for the pie dough.Roll out the pie dough on a floured surface.Place the pattern over the dough and cut out 4-5 round circles of pie.Make a design on one of the circles for the top of the pumpkin.Whisk the egg white until it is kind of watery.Place the circles on the cookie sheet and coat the top with the egg white mixture. This method will help keep the crust from absorbing the moisture from the pumpkin by coating the circles.Sprinkle a little sugar over the dough circles.Bake in the oven for about 3-5 minutes or until the top is a little dry. Watch closely and do not allow them to brown too much around the edges. Turn the circles over and repeat the egg white/sugar method and cook for a few more minutes.Remove the pie circles from the oven and allow them to cool. Step 6: Filling the Pumpkin. Method: The first two pictures were experiments and had a cake like texture. We preferred the last pie with less crust and the filling was not quite as dry as the smaller pies. We did like the smaller crust better as far as the texture. I made some minor adjustments to steps 5 and 6 to combine the things we liked about the different pies.Poke holes in one of the dough circles using a fork to ventilate.Place this circle in the bottom of the pumpkin shell and pour a small amount of the pumpkin puree over the round pie dough using enough that will allow the flavor of the pumpkin to be more noticeable than the crust. Add another layer of pie crust. To create the swirls in the crust; layer the pie circles in the pumpkin at an angle buy pushing down on one edge of the pie crust until the filling on one end begins to cover the crust.Pour a little pumpkin puree over the top of the dough like I mentioned before.Repeat this process leaving enough room at the top of the pumpkin so the filling does not boil over and there is still room for the last pie circle which will be added to the top of the pumpkin after the pie is done. This will prevent the last layer of crust from over browning.Bake at 350 degrees F for about 15 minutes.View the pie through the oven door (with the light on) to check for doneness. When the center of the pie filling is pierced with a knife and comes out with a little filling on it and the pie skin just begins to turn into a darker color it is almost done. Watch the baking process closely and if I recall it took about 20-30 minutes for the pie to bake. Cook the pie long enough for the raw pumpkin inside the pumpkin skin to cook. You may pierce it with a fork to check for done-ness. When the pie is done carefully place the last layer of pie crust over the top of the pie. Step 7: Cool the Pie. Allow the pie to cool for about 4 hours before serving. Step 8: Sunshiine's Final Thoughts. This pie is very tasty even though the texture is different than a traditional pumpkin pie. The first picture of the pumpkin with the swirls was my first attempt to baking a pie inside a pumpkin. The crust was not quite flaky enough because I did not add an egg wash when I baked the crust. The second picture I did. The crust was much nicer but I had too many layers which made the crust more noticeable than the pumpkin filling. I made another version of this pumpkin pie made with lady's fingers in a tiramisu and caramel pumpkin pie and it tasted very good. I changed the way I made it by baking the pumpkin in the oven with no filling and pre-cooked the pumpkin filling and then filled the pumpkin shell, alternating the pumpkin filling, and the lady's fingers. We really liked the flavor and texture of the tiramisu with the caramel and the lady's fingers worked great, but I am not sure it would be considered a pumpkin pie. I tried to purchase more pumpkins to try different versions but in my small town pumpkins are only available during Halloween. I wanted to try turkey dressing in a pumpkin and see what I could create. I guess I will try next year. If you decided to make this pie, I am sure you will be happy with the recipe by brushing the crust with an egg wash and pre-baking the crust using fewer layers or for an easier approach you can use lady's fingers instead of pie crust and bake everything together like I did the first time. I would still use the middle range size of pumpkin because I can't promise the large ones will work. Baking the pumpkin puree inside a pumpkin is a great way to make a side dish and a dessert at the same time and is a pretty way to show off a pumpkin pie. The idea is to cut the pie into servings and remove the skin with the flesh that was left inside the pumpkin (before baking) and use it for the side dish. The swirls add character to the dessert. I hope you try this for the holidays. We loved it.Thanks for stopping by and may your holidays be safe and happy~ sunshiine~", ["pumpkin-pie-baked-in-a-pumpkin_0", "pumpkin-pie-baked-in-a-pumpkin_1", "pumpkin-pie-baked-in-a-pumpkin_2", "pumpkin-pie-baked-in-a-pumpkin_3", "pumpkin-pie-baked-in-a-pumpkin_4", "pumpkin-pie-baked-in-a-pumpkin_5", "pumpkin-pie-baked-in-a-pumpkin_6", "pumpkin-pie-baked-in-a-pumpkin_7", "pumpkin-pie-baked-in-a-pumpkin_8"]] [40863, "Introduction: Damson Tart (Zwetschgendatschi). This is a easy to make and much loved family recipe.\nI will first give you introductions for a yeast dough but you could also use shortcrust. Step 1: Ingredients. Dough\n- 250 g Flour\u00a0 + some extra \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 cups flour + some extra\n- 1 Egg\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 Egg\n- 2 Tbs Sugar\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2 Tbs Sugar\n- Salt\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt\n- Yeast (fresh or dried, your choice)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0 Yeast\n- 125 ml Milk\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1/2 cup Milk\n- 60 g Butter (about...)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1/4 cup Butter\nThis amount will be enough for one baking trayDamsons\n- 1 Kg Damsons\u00a0\u00a0\u00a0 (up to 1,5 Kg) \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2,2 pounds Damsons (up to 2,8 pounds)\n- Breadcrumbs\n- Sugar\n- Cinnamon\nAlso you will need:\n- 1 large mixing bowl\n- a clean surface where you can knead the dough\n- a clean cloth or tea towel to cover the dough\n- 1 smaller pot to heat milk in\n- 1 larger pot for your pitted Damsons\n- rolling pin\n- 1 baking tray Step 2: The Dough. - heat\u00a0 Milk and Butter until the Butter is molten.\n- incorporate Egg, Sugar and Salt.\n- mix together Flour and Yeast ( or do what ever is stated on your Yeast packet)\n- when your Milk/Butter/Sugar/Egg/Salt mixture has cooled to lukewarm mix it with the Flour/Yeast mixture\n\u00a0 stir all the time while slowly pouring the liquid in.\n- Take the dough out on a floured board, flour you hands and knead it. If the dough is very wet add some more flour. If it is to dry you can\u00a0\u00a0\u00a0 try to carefully get some\u00a0 water\u00a0 in by kneading it with wet hands.\n- go on kneading until the dough is not sticky anymore and until it feels like a kind of soft velvet\n- put the dough back in the bowl, cover and set aside for about an hour. Step 3: Preparing the Damsons. - Wash and pit your Damsons\n- halve them and cut every half in the middle without fully separating the quarters\n- sprinkle with some sugar Step 4: Bring Everything Together. \n\t- Preheat your oven ( 180\u00b0C / ~350\u00b0F)\n\t- put some baking paper on your tray\n\t- put your dough on a lightly floured surface and knock it down once\n\t- get your rolling pin, flour it and start rolling out the dough. This might be a bit difficult as the dough will probably be quite elastic but in\u00a0\u00a0 the end you will succeed :) Transfer the rolled dough to your baking tray and bring it to the right size by dragging it to the corners.\n\t- punch it a few times with a fork\n\t- sprinkle the dough generously with breadcrumbs\n\t- take your prepared Damsons and lay them out an the dough skin facing the dough. Do so as if you would lay out tiles on a roof. So that the second row covers a part of the first.\n\t- sprinkle some more breadcrumbs (you could also take some almond slivers) on top\n\t- put in oven for 3/4 hour\n\t- when finished take out and sprinkle with sugar and cinnamon to taste\n\t- serve lukewarm or cold / with or without cream ;) Step 5: Enjoy. ", ["damson-tart-zwetschgendatschi_0", "damson-tart-zwetschgendatschi_1", "damson-tart-zwetschgendatschi_2", "damson-tart-zwetschgendatschi_3", "damson-tart-zwetschgendatschi_4", "damson-tart-zwetschgendatschi_5"]] [40864, "Introduction: Icecold Bottles!. This is not a build, it hardly even qualifies as a recipe, but it's a great tip I use intensevily during the summer. Actually my father in law just mentioned it one day, so it might not be a revolutionary new idea, but a great idea none the less.Note: In the summer heat, they do get quite wet on the outside, so please consider using a coaster if put on furniture.ATTENTION!Some claim that freezing water in plasticbottles, releases dioxin, and is therefore toxic.Just as many claim it to be a hoax, or an urban myth.Including this guy, witch to me looks pretty credible.http://www.jhsph.edu/publichealthnews/articles/halden_dioxins.htmlPlease search the internet for info, and make up your own mind about this matter. Step 1: Recycle.. Recycle your singleuse waterbottles, they're perfect for this. The more bottles you have, the longer it will be, before you have to 'reload' them.\nClean and rinse, proceed to Step 2. Step 2: Just Add Water.... Now fill each one 1/3 - 1/2 with tap water.\nThe more water you add, the longer the cooling obviously will last.\nOf course you will have less room for liquid water, but if you're near a tap, you just refill when empty, and wait a moment for it to cool. Step 3: Freeze.... Put the bottles in your freezer, lieing down. This will get you the fastest cooling.\nI guess if you freeze them standing, you will get slower cooling, but maybe over a longer period of time. I didn't test it. Step 4: When Cooling's Needed.. Grab a frozen bottle from the freezer, maybe add a little flavor, and then fill up with tab water.\nWait a few minutes.....cold drink ready. Step 5: Get Some Work Done.. Chopping through one foot of recycled concrete gravel, compressed by a 500 kg vibrator, does make one need a cool drink on a hot sunny day. (making flowerbeds, btw)", ["icecold-bottles!_0", "icecold-bottles!_1", "icecold-bottles!_2", "icecold-bottles!_3", "icecold-bottles!_4", "icecold-bottles!_5"]] [40865, "Introduction: Easy Build Wine Spike. Summer is for catching up with friends, old and new, over some home cooked food and good wine . . . .I don't know about you but as the hours pass and numbers dwindle I always end up settled down in some comfy garden chair chatting. At the end of my first glass of vino I then go in search of more vino and a wine spike.The wine spike is a \"holder\" that I dreamt up one afternoon when I realised that I had poured far too much wine into the lawn. It can hold a glass of wine securely along the bottle of wine (my favourite) or just glasses or wine. Step 1: Materials. I love projects that are simple so this one especially strikes a cord. The only thing you need is a board that is approximately 1000mm long by 100mm wide. Thickness is whatever you have, be it 10mm or 25mm, all will work.Ultimately you need to have 3 pieces of wood approximately the following lengths, the same width and ideally the same thickness but it not this is not the end of the world :-)Upright approximately 400mm longBottom support approximately 150mm longTop support approximately 200mm long Step 2: Wine Bottle Holder. As part of the research into this project I did intensive testing of wine bottles and their contents. The benefit was that when I came to cutting the hole to retain the wine bottle I was fully aware of size variations and knew that a 90mm diameter hole would be good for most bottles.So I loaded an appropriately sized cutter into my pillar drill, clamped the wood securely to the stand and started to cut the hole. Hole cutters have a central drill bit that helps align the cutter and this means that when you have drilled down 3/4 of the distance you can flip the wood over and complete the cut. The benefit of this is that you reduce the amount of splintering or breakout that occurs on the surface. Step 3: Cutting the Joints. The wood I have used for this build is a 1 metre piece of oak board left over from another project. The benefit of this is that the width and thickness are going to be consistent along the whole board.This means that it is an ideal project to use half lap joints on. A half lap joint is one where you remove half the material each of the two pieces of wood that you wish to cross over.So the starting point is to get the width of the wood, halve it and add a little bit back on :-) So for my project the width of the wood was 98mm. Half of that is 49mm and I added an extra 2mm back on to ensure that when the join comes together the edges of the wood are nice and flush with each other. I will be cutting out 51mm of material in each half of the joint.To cut the joints by hand you would mark out where you want it on the wood and use a tenon saw to remove the bulk of the material before cleaning and final sizing with a sharp chisel.I am fortunate enough to have a table saw so I will be using this to make the joints because it is nice and quick. The table saw method involved adjusting the height of the blade so that is protrudes 51mm. With the mitre gauge set to cut 90 degrees to the blade, the wood is run over the blade, returned to its original position and moved along so that the next pass removes the next bit of wood. I repeat this until all but a very small slither of wood remains to be removed. I can then test to see if the wood slides over the other piece and know how much I need to remove to make a nice snug fit.Two halving joints are required on the upright and one each in the middle of the remaining two pieces. Step 4: Wine Glass Holder. The top of the wine spike at this point has the large hole for the wine bottle and the housing joint.By replacing the wooden disc cut out previously you can work out the distance from the centre of the hole to the side of the joint. This is the distance from the other side of the joint where you will create the wine glass holder hole.So the hole cutter is replaced by a forstner bit in the pillar drill and the hole is started to be drilled out. Before you go all the way though you need to take a perpendicular line from the centre point to the side of the wood. This is where you will be making a break in the wood that the wine glass stem will pass through.When the hole is finally cut all the way through, I took the wood and run it through the table saw a couple more time to create the break. Step 5: Finishing Touches. Just a couple of small finishing touches needed now; all pieces were given a light sanding and the bottom of the upright was trimmed to create a spike that will go into the ground. A bit of oil wiped over the wood and it is complete.Slot the 3 pieces together, stick it in your lawn and you are ready to go . . . . Variations of this would be :make it as a double wine glass holder with no bottle make it single sidedround over all the edges", ["easy-build-wine-spike_0", "easy-build-wine-spike_1", "easy-build-wine-spike_2", "easy-build-wine-spike_3", "easy-build-wine-spike_4", "easy-build-wine-spike_5"]] [40866, "Introduction: Cheese Curds. Gotta have fried cheese curds when the Packers are in the Super Bowl. Fresh cheese curds can not be found in Denver. We decided to make our own!\nSteelers fans, here's one for you: Devonshire Sammies.Ingredients\n1 Pint Skim Milk\n1/2 Cup Heavy Cream\n1/8 Cup Lemon Juice\nsalt Step 1: Heat. \n\t\tCombine the milk and cream,\n\t\tHeat in a saucepan over medium heat until it is about to boil, around 190 F. Step 2: Curdle. \n\t\tRemove the saucepan from heat.\n\t\tAllow milk to cool slightly, about two minutes.\n\t\tAdd the lemon juice to the milk, gently stir to mix. Step 3: Separate. \n\t\tAllow the milk mixture to cool to room temperature, this will take an hour or two.\n\t\tLine a fine mesh sieve with cheese cloth.\n\t\tPour the milk through the cheese cloth catching the cheese curds.\n\t\tAllow liquid to drain.\n\t\tSalt to taste\n\t\tForm a ball. wrapping cheese cloth around the curd. Gently squeeze out liquid. Step 4: Press and Firm. \n\t\tPlace the cheese cloth wrapped curd in between two plates.\n\t\tSet a heavy can on top of the upper place.\n\t\tRefrigerate until cheese curd is firm, occasionally dumping drained liquid. This step will take 3-5 hours. Step 5: Cut and Prepare. \n\t\tRemove the curd from the cheese cloth.\n\t\tCut your fresh cheese curds into the desired sizes.\n\t\tPrepare. Cheese curds are used in different ways:\n\t\t\n\t\t\t\tBattered and Fried\n\t\t\t\tPoutine\n\t\t\t\tCrumbed on Salads\n\t\t\t\tEnjoyed plain\n\t\t\t\tetc...\n\t\tTo batter and fry as pictured on the first page:\n\t\t\n\t\t\t\tMix equal parts chicken broth (or beer) and flour.\n\t\t\t\tDip curds in batter and fry between 400 and 450 F. Be sure to use an oil with a high smoke point, such as refined peanut oil.\n\t\t\t\tWhen curds float, remove and cool on a paper towel lined plate.", ["cheese-curds_0", "cheese-curds_1", "cheese-curds_2", "cheese-curds_3", "cheese-curds_4", "cheese-curds_5"]] [40867, "Introduction: Cheddar Beer Soup. Super yummy beer and cheese soup that won't win any health awards, but it is perfect for game night. Step 1: Sauteing the Veggies. 1/2 cup butter\n3 celery ribs\n1 medium onion\n1/4 cup plus 3 TB flour\n8 ounces extra sharp cheddar\n4 ounces monterey jack cheese\n3/4 cup heavy cream\u00a0\n5 cups stock (chicken or veggie)\n12 oz beer (hefeweizen or blonde style)\nsalt and pepper to taste\ngreen onion (optional for garnish)\nlarge soup pot\nimmersion blender (if you prefer smooth soup)\n1.\u00a0Melt the butter in a large soup pot over medium low heat.2.\u00a0Chop up the celery and onion and add to the butter. If you aren't blending your soup, you will probably want to chop the veggies finer than I did in the photo.3. Cook the mixture over medium heat until the onions are translucent. Step 2: To Blend or Not to Blend?. 1. I prefer most of my soups to be smooth, so I used an immersion blender to puree my veggies. This is of course optional.2. Slowly add the flour to the veggie mixture and stir until there are no lumps. Cook for at least 5 minutes.3. While the flour/veggie base is cooking, heat up your stock and beer in another pot. Step 3: Adding the Beer!. Slowly add some of the warm stock-beer mixture into the flour-veggie mixture and whisk until smooth. Add in the remaining stock, cream and cheese. Allow the soup to simmer 10-20 minutes. Step 4: Enjoy!. You can serve the soup with more cheese and green onion to garnish or just plain. This soup pairs well with crusty bread or even as a dip for french fries!", ["cheddar-beer-soup_0", "cheddar-beer-soup_1", "cheddar-beer-soup_2", "cheddar-beer-soup_3", "cheddar-beer-soup_4"]] [40868, "Introduction: Cute Little Mice -with Vegan Option!!-. This cute little mice are the perfect surprise for kids' party or halloween party! The recipe needs only 2 basic ingredients and you can easily ''veganize'' it....!!!!If you want to make the non-vegan recipe you need for about 20 mice:300gr cocoa biscuits 100gr cream cheese (like Philadelphia) 1 tbsp. of jam of your choice if needed 1 or 2 tube of Smarties (it depends on the colour pairs) Sugared silver confetti for eyes and noses Some pieces of liquorice candies for tailsIf you wish to make the vegan version you need just to replace all the above ingredients with suitable for vegans (no diary, no eggs)300gr of suitable for vegans cocoa biscuits 100gr silken soft tofu (If I can advice, this is really good for this recipe http://eu.iherb.com/Mori-Nu-Silken-Tofu-Soft-12-oz...1 tbsp. of jam of your choice if needed About 20 pairs of coloured sugared peanuts wich don't contain milk chocolate (like those that are used in wedding favours) Sugared silver confetti for eyes and nosesSome pieces of liquorice candies for tails (make sure they don't contain gelatin bacause it isn't vegan) Step 1: Smash 'em All..!!. Smash the cookies: use a food processor or a roller pin to make a fine cookie powderAdd the cream cheese or tofu and mix very well to make a soft and easily workable doughIf the dough makes crackes, add the jam to help the dough to stick togetherMake some egg like little balls Step 2: Make Eyes, Noses and Tails. Add 3 edible sugar confetti for the eyes and the noseStick a little piece of liquorice candy for tailHelp yourself with a knife to make holes for the earsYour beautiful creation is done!! Not only kids but also adults will go crazy for this cute little creatures!Success at your party guaranteed...!! ^_^", ["cute-little-mice-with-vegan-option-_0", "cute-little-mice-with-vegan-option-_1", "cute-little-mice-with-vegan-option-_2"]] [40869, "Introduction: Chocolate Powerberries. \n I recently tried Trader Joe's dark chocolate Powerberries- a blend of superfruits encased in dark chocolate. The ingredients were listed, so I decided to try my hand. Though not quite as store-able or visually appealing as the original, I think you'll find this copycat recipe captures the essence and flavor!Ingredients:Blueberry concentrate*\nPomegranate concentrate*\nCranberry concentrate*\nAcai concentrate*\nGelatine\nDark chocolate\n*As you can see in my ingredients picture, I used various methods for obtaining concentrate. Where I had access to fresh fruit, I made fruit concentrate (here's how). When there was pure, 100% juice available, I used the same instructable (the freezing method). The acai, I could only find in blended juices. However, Whole Foods sells a freeze-dried powder which I used instead.\n\t\tMix juice. The proportions I used: 1/4 cup each blueberry, pomegranate, and cranberry concentrates; 1 tablespoon acai.\n\t\tMake gummies according to my gummies Instructable. Pour them as small as possible into molds, or pour thinly into a rectangular pan and cut them apart into little chunks.\u00a0Probably the chunk method works best- the ones I put in molds came out thin and wide, which made them difficult to embed in chocolates.\u00a0Don't coat them in sugar or corn starch after removing them from molds.\n\t\tHeat dark chocolate in a double boiler. (About one bar of chocolate should cover enough candies to fill a Ziploc bag.)\n\t\tWhen chocolate is sufficiently melted, pour it into lightly greased molds(I recommend a mold for break-apart hard candy, the hexagonal mold shown)\u00a0. Do not fill the molds completely! Do a little at a time (on my mold, a couple of rows at once), then press a chunk of powerberry gummy into the middle. Use your finger to pat some of the chocolate over the top to cover it. (This will be messy.)\n\t\tCool in the refrigerator for a short while, until chocolate is firm.\n\t\tCarefully remove from molds. Eat! Or store in refrigerator.\nThey aren't quite as pretty as the Trader Joe's version, but they're definitely delicious, and ..arguably healthy? We'll settle for: you know exactly what goes in them, so make your own nutrition facts.\nEnjoy! Eat responsibly.I also made some dark chocolate \"Power Stars\" with a lot more gummy to chocolate! They're in the last picture.", ["chocolate-powerberries_0"]] [40870, "Introduction: The Lonely Cookie Mountain. \n Have you ever wanted to make a mountain out of cookies?\n...perhaps one spiced with cinnamon and chocolate? \u00a0and maybe with a chocolate dragon guarding its stolen treasure? \u00a0\nand how about that dragon happens to exude spicy cinnamon scented incense smoke? \u00a0Keep reading. \u00a0Maybe it wasn't something that you'd thought of... but it doesn't sound like such a bad idea, does it? \u00a0It takes a bit of time, but it's not too difficult, I promise.\nYour shopping list:\neggs\nbaker's sugar (superfine white sugar - you can put regular granulated sugar in the blender for a few seconds if you can't find this)\nall purpose flour\nbaking powder\nbutter\nsalt\nvanilla or tonka bean\nalmond meal\ncocoa powder - extra dark and regular\ncinnamon (usually cassia, but labeled cinnamon at stores)\nwhite chocolate\ndark chocolate\ncorn syrup\nglycerin (just a drop - but I always keep it around because it's great on my face under any moisturizer)\nfood coloring in red, yellow, blue, and possibly black (or just mix lots of blue with a bit of red in place of the black)\neverclear alcohol, use vodka in a pinch (but everclear is better; the water in vodka might make things soggy)\nedible luster powder in gold and pearl/white\nIf you want to make incense from scratch like I did in this instructable, you will also need makko powder. \u00a0If you just want to smolder cinnamon, you'll need a coal (try a tobacco shop) and either a mica plate or a piece of foil bent into a cup shape to hold the cinnamon. \u00a0I added some other things to my incense, but they're not absolutely vital. \u00a0I listed them in step 5. \u00a0You likely won't be able to get a couple of them in town. \u00a0Send me a note if you're aching for them, and I can tell you where to order them online.\n Step 1: Mix the Dough. You will need:\n3/4 C butter (1 1/2 sticks - I use salted)\n1 C superfine white sugar (use the baker's sugar or put regular white sugar in the blender)\n2 eggs\n2 1/2 C unbleached all purpose flour\n1 t baking powder\n1/2 t salt\n2-4 T cocoa powder and 2 T chocolate chips for the darkest dough\n1 T cinnamon for the medium dough, plus 2 T almond meal (optional - for texture)\n1 t vanilla extract or a few shavings of tonka bean for the light dough, plus 2 T almond meal (optional)\nThis is the brainless part if you've ever made cookies before. \u00a0Cream butter with sugar. \u00a0That means whip them together until they're well incorporated, fluffy, and much lighter in color. \u00a0Other ingredients will mix better if the butter and sugar are properly aerated. \u00a0Beat in the eggs. \u00a0It'll probably look like you've ruined your dough at first; the fluffy butter and sugar will be goopy and curdled looking. \u00a0Keep beating it. \u00a0Eventually the eggs will emulsify and the mixture will become fluffy again.\nStir in the flour, salt, and baking powder. \u00a0I don't bother to \"sift them together\" first like most recipes cry for. \u00a0Screw that, man. \u00a0My flour doesn't have lumps. \u00a0Does yours? \u00a0Didn't think so. \u00a0Modern flour mills do wonders for smooth flour.\nAnyway...\nSeparate the dough into three parts. \u00a0You'll probably want a couple more bowls for this, unless you feel like spreading raw cookie dough all over your kitchen counters. \u00a0Add some cocoa powder to one of the portions of dough. \u00a0I like using two kinds of cocoa powder for color; the extra dark stuff would make it look too gray if it were used alone, so I also add the redder/browner regular cocoa powder.\nAdd some cinnamon to the second portion of dough. \u00a0I happened to have two kinds in my cupboard, one roasted, so I added both. \u00a0I stirred in some almond meal for good measure.\nI need to order more vanilla beans. \u00a0I've been almost out for awhile... I used tonka bean for this. \u00a0If you're thinking of freaking out because of coumarin content in tonka beans... here. \u00a0Read this: \u00a0http://www.theatlantic.com/health/archive/2010/11/the-tonka-bean-an-ingredient-so-good-it-has-to-be-illegal/65616/ \u00a0I shaved a little tonka bean into the light colored dough and added a little almond meal to that one, as well.\nOnce each portion of dough is mixed evenly, wrap them in plastic and refrigerate for an hour or so. \u00a0Preheat the oven to 350 degrees F before you leave the kitchen. Step 2: Layer and Bake the Dough. You could probably just knead the colors together to marble them... I rolled them out flat, stacked one color of dough on top of the next, then kept rolling the whole thing flat. \u00a0After I had several thin layers of all the colors of dough in one slab, I sliced them and mashed the slices next to each other in a big flat cookie.\nMake sure to mash the dough slices onto a piece of parchment. \u00a0You'll want to bake the cookie on parchment so it's easily removable. \u00a0Do not use waxed paper or aluminum foil for this.\nI baked it for about 10-15 minutes at 350 degrees F. \u00a0You'll want the edges to be barely golden brown, but the center to not be doughy at all. \u00a0The mountain will collapse if the cookie sections aren't completely cooked. \u00a0The golden brown edges won't cut very well, though, and might crumble before you can construct the thing. \u00a0Ovens differ, so watch your cookie. Step 3: Make a Mountain Template. If I knew how to use a 3d mockup program, this would've been a much less clumsy process. \u00a0Instead, I found some cardstock and folded and taped until it resembled a sort of polygon mountain. \u00a0I made sure the folds were (mostly) straight and the sides of the mountain were (mostly) flat. \u00a0I then traced along the edges and cut out each mountain piece. \u00a0\nI used these pieces to trace the cookie shapes so I could construct a cookie mountain with polygons.\nDon't try to cut the cookie pieces before you've baked the dough. \u00a0Cookie dough puffs when it bakes; the pieces would be misshapen. Just use a good, sharp knife to gently cut around the paper shapes onto the warm, baked cookie.\nIt's fine to taste the remaining scraps of cookie, but don't eat them all. \u00a0They're handy for broken mountain sections, fill in gaps, and add ledges. \u00a0You'll also need a little bit to crumble for making the treasure later. Step 4: Assemble Cookie Mountain. You will need:\nYour cookie pieces\n1 handful of chocolate chips... yes, precisely one handful.\nUse a sharp knife to bevel the inside edges of your cookie pieces. \u00a0They don't have to be a precise angle; just slice off the corners that would otherwise meet and cause large gaps on the outside surface of the mountain. \u00a0Beveling the inside edges also allows more contact area of the pieces so they adhere to each other a bit better and make the whole structure more secure.\nSave those edges that you slice off, though! \u00a0You'll need them in this step.\nMelt the chocolate chips in a ziplock bag in the microwave; check it every 20 seconds or so. \u00a0Knead the chocolate in the bag to make sure it's all smooth and melted. \u00a0Snip the corner of the bag and use it to pipe a thick worm of chocolate along one of the edges of a cookie section. \u00a0Did you line up your cookie pieces in order? \u00a0Crap... you should do that now.\nOkay... now that you have your pieces in order, grab the piece that attaches to the first cookie section with chocolate along one edge. \u00a0Press them together carefully; you might want to get a bag of flour or something else that the cookie sections can lean on while you're building the structure.\nYou might want to set up a couple cookie pieces at a time, balancing them against the bag of flour and the assembled pieces to make sure they're in the right place before adding the chocolate to adhere them.\nOnce you've assembled a decent section of the mountain, you'll probably notice that the thick chocolate seams are pretty noticeable. \u00a0It's okay, man. \u00a0Find the thin slices of cookie from beveling the edges. \u00a0They'll still work if they crumbled a bit. \u00a0Place the slivers of these over the chocolate seams. \u00a0The whole thing will look much more balanced now; the seams won't be and shouldn't be completely invisible, but now they'll look like they belong to the whole cookie mountain.\nI assembled about half the mountain and went to bed; the thing was very secure when I checked it the next day, and I was able to finish putting it together. Step 5: Make Incense. You will need:\nmakko powder\ncinnamon or cassia powder\nwater\nbamboo skewer (optional)\nother ingredients I used (which are also optional):\nground cloves\nsweet frankincense resin\nground ginger\nambergris tincture made in everclear, aged for two years (okay, I'm guessing you don't have this. \u00a0don't worry about it.)\ntonka bean\nambrette seeds\nI think it wouldn't be as impressive without scented smoke wafting out of the mountain.\nI don't trust store bought incense to not contain toxic synthetics... especially the \"hand dipped\" junk (as if it takes some special artisan skill to dip a blank incense stick into a vat of fragrance oil). \u00a0Hand rolled for the win, man.\nOf course, if you can't find makko powder, you might decide to skip this part. \u00a0It's up to you, but there are alternatives (like setting up a small burner using a bit of foil over a burning coal and adding cinnamon to the foil). \u00a0I tried lighting a \"cinnamon\" (actually cassia) stick. \u00a0It didn't burn very well.\nYou can make either sticks or cones; you'll need bamboo for the sticks. \u00a0I just used a bamboo skewer and convinced Josh to slice it into really thin slivers while I was getting into his incense supplies.\nIncense making is an art. \u00a0This was the first time I'd ever done it. \u00a0I'm not typically a precise sort of person, especially when it comes to recipes. \u00a0I'm not about to tell you exact amounts.\nFor this stuff, I used roughly one part spice mixture to three parts makko powder. \u00a0The spice mixture was mostly cinnamon or cassia powder. \u00a0The other stuff was to add depth and interest. \u00a0Here are the scent notes that I made up just now. \u00a0Scent is highly subjective, anyway.\nClove - deeply spicy warm, slightly earthy\nGinger - sharp spicy\nAmbrette Seeds - adds a heady, vaguely musky, sensual, animal note to the blend, use in moderation or it'll make you think someone nearby needs a shower\nTonka Bean - adds an intense cherry like sweet thick buttery vanilla-esque quality - use in moderation or it'll feel like you've just sucked down 20 syrupy sweet milkshakes in a row\nSweet Frankincense - adds a mysterious (in this blend, anyway) resinous, slightly pine like but brighter than other kinds, sweet citrus note\nAmbergris - subtle, like a sweeter hay smell mixed with pleasant antique books, wrapped in the smell of warm clean skin from someone near and naked enough to taste, but before anything has happened yet\nMix the spices with the makko powder. \u00a0Add ambergris tincture if you have some and want it. \u00a0Add the water a little at a time. \u00a0Knead the mixture for a few minutes, then shape into cones or roll into thin logs and roll the logs onto very thin bamboo slivers.\nI let these dry on a piece of parchment paper. \u00a0They didn't take very long, but I live in a dry climate. \u00a0The cones were dry by the next morning; the sticks took a couple hours to fully dry. Step 6: Add Detail to the Mountain. There are to parts to this: \u00a0the treasure and the dirt/snow on the mountain.\nYou will need:\nwhite chocolate\ndark chocolate\nsome leftover cookie crumbs\na spray bottle of water\nedible luster powder (gold for the treasure, and I also got some white to add to the powdered sugar snow)\nfood coloring\npowdered sugar\neverclear or vodka, I guess... but I wouldn't want the water in the vodka to make things soggy\nMelt some white chocolate. \u00a0Mix it with some cookie crumbs... about 1 T cookie crumbs to 2 T white chocolate. \u00a0Spread it out on foil and freeze it to chill it fast. \u00a0Crumble it up into little tiny pieces. \u00a0Mix a little everclear with food coloring. \u00a0Paint the white chocolate cookie crumb bits with the tinted alcohol. \u00a0Sprinkle some luster dust on them. \u00a0Set the treasure crumbles aside to dry for a bit.\nMelt some more white chocolate. \u00a0Melt some dark chocolate, too... I'd say about an ounce of each. \u00a0You can put them both in the same bowl AFTER they're completely melted and stirred; you don't want to mix them to a smooth consistent color. \u00a0Using a butter knife or finger or whatever you have handy, smear a little dark and white chocolate on the side of the mountain. \u00a0Scrape it over the sides so some cookie still shows through and the chocolate isn't very thick. \u00a0Remember to leave the chocolate somewhat unmixed so there's some shade variation. \u00a0Continue to do this over the entire mountain, making sure not to cover all the beautifully marbled cookie you baked.\nSpray it with the water. \u00a0OH NOEZ THE CHOCOLATE SEIZED! \u00a0That's what you want it to do. \u00a0Melted chocolate might seem wet, but it doesn't have water in it. \u00a0Adding just a little water makes it clump and stiffen. \u00a0It'll also force the chocolate to bloom a bit as it dries (meaning the cocoa butter isn't in stable crystal formation and some of it comes to the surface of the chocolate, making it look chalky and dry). \u00a0This might look terrible on a candy bar, but it's great for the side of a mountain.\nHopefully your spray bottle had a very fine mist setting so there aren't water droplets all over your mountain now. \u00a0Blot them off if there are. \u00a0Take a sharp knife and carefully shave some of the excess chocolate from the sides of the mountain here and there, allowing more of the marbled cookie to show through in places.\nSome parts of your mountain might still look a bit too glossy. \u00a0Dip a soft paintbrush in cocoa powder, and lightly brush these areas to darken and dull them. \u00a0Clean your brush and dip it in powdered sugar. \u00a0Dust the top of the mountain with powdered sugar to give it a snowy look. \u00a0You'll probably have to touch up the powdered sugar later on, but it's good to add a base coat for now.\nI used some melted white chocolate to attach the treasure to a small ledge on the mountain. \u00a0If you didn't build one, you can make one really quick with a sliver of cookie or a glob of chocolate. \u00a0I know, I know, neither the dwarves nor Smaug would've kept the treasure visible on a ledge. \u00a0Yes, it's silly... but I couldn't make it work quite right with having a cutaway view of the mountain and a heap of treasure inside. \u00a0Deal with it. \u00a0\nFind an xacto blade or other sharp object to poke a hole above the ledge for the dragon head to come through, especially if you want the cinnamon incense smoke to come out of his mouth.\nUse the blade to attach the bits of treasure to the white chocolate on the ledge. \u00a0Add some luster dust to the treasure to make it look sparkly. \u00a0I decided it looked the best to have mostly yellow treasure coated with gold luster powder, and some random pieces of red, blue, green, and purple treasure to look like gems. Step 7: Sculpt Dragon Wings. Only do this step if you're feeling drunk and/or masochistic.\nMelt two tablespoons of sugar with one tablespoon of corn syrup, one tablespoon of water, and three drops of red food coloring in a pan. \u00a0Stir often. \u00a0Don't use a candy thermometer for this; it's too small an amount.\nInstead, use a skewer to pick up a bit of the sugar and let it fall. \u00a0Once it forms a string that hardens after the sugar falls, it's ready. \u00a0This isn't as hot as you'd cook sugar for hard candy and lollipops; this is a lazy way to make a clear shape in sugar that doesn't require a heat lamp or specialized training. \u00a0It still takes patience and some zaps in the microwave, but because we're leaving the sugar a bit softer, it's a little more forgiving and less... shattering.\nPour the hot sugar onto some nonstick foil or parchment. \u00a0Separate two globs to be the wings. \u00a0Use a skewer to gently poke them into triangle shapes roughly the shape of wings. \u00a0Pick up one of the globs and gently pull the edges apart - do this SLOWLY like the artisans who make dragon beard candy. \u00a0If you go fast, the candy will break.\nThe sugar will harden as it cools. \u00a0When this happens, place it on parchment and microwave it for 5 seconds - no more than that. \u00a07 seconds left me with a bubbling pool of red sugar on my parchment.\nIf the wing breaks, push the pieces together (they might not stick at first) and microwave another 5 seconds, then squish them together more.\nI don't know of a solid technique to explain. \u00a0I just kept heating the wings, fixing what I messed up, pulling, and pinching until they were roughly the shape I wanted. \u00a0I had some little scissors to cut the edges of the wings, but they kept making them shatter. \u00a0I tried to keep the sugar thick on the upper part of the wing (which supports the wing and attaches to the dragon back) and pull it thin and clear for the membranes. \u00a0I pinched a little hook at the angled joint in the wing support. Step 8: Sculpt and Attach Dragon. Chop 1/2 ounce of white chocolate and add a teaspoon of corn syrup. \u00a0Melt them together and stir. \u00a0Add a drop or two of glycerin if you have it.\nI didn't measure and used too much corn syrup, so my dragon was a bit soft. \u00a0Don't laugh.\nI added some cocoa powder to darken the white chocolate clay before adding red food coloring. \u00a0I kept a paper towel handy to blot the excess oil that always seems to ooze from chocolate clay.\nI first rolled out a couple worms and attached them to the wings. \u00a0This helped make it easier to attach the wings to the mountain. \u00a0I rolled two thick snakes for legs. \u00a0I cut the ends into three sections for toes, then shaped them slightly (see the pictures) with a clay tool and squished them onto the treasure ledge.\nI lined the hole above the treasure with chocolate clay to make a solid foundation for attaching the dragon wings, then shoved them into place.\nI then took a chunk of clay, rolled it into an elongated egg shape, and sliced one end to be the dragon mouth. \u00a0I shoved the round end of a paintbrush into the mouth and through the clay to make sure the dragon head and neck were a hollow passageway (for the incense smoke to pass through later). \u00a0I left the dragon head on the paintbrush while sculpting it. \u00a0This was partly because my clay was too soft.\nFor the record, I'd also like to blame the lame shape of the dragon head (too short, not reptile enough) on the too soft clay.\nI put more information on the notes on these photos; look at them if you need help sculpting your dragon head.\nI squished the dragon head into place, still using the paintbrush to keep the hollow part open. \u00a0I then diluted black food coloring with some everclear and painted the dragon head with it. \u00a0I probably should've diluted it a bit more; it had been my intention for the coloring to mainly sink into the deep areas of the dragon's face, emphasizing the sculpture.\nI blotted some extra food coloring off with a clean cotton swab.\nI then dusted the high parts of the dragon with luster powder.\nI checked the mountain for large cracks that might let incense smoke through, since I wanted most of it to come out of the dragon's mouth. \u00a0I filled them with chocolate clay, then covered the red clay with melted dark chocolate. \u00a0I re-dusted the mountain with cocoa powder on the bottom and powdered sugar on the top, just in the areas that had needed the chocolate clay. Step 9: Burn It!. Your incense should be dry by now.\nWhen you're ready to display/serve your lonely mountain, find your specially made cinnamon incense and a lighter. \u00a0Make sure your incense sticks aren't too long to fit in the mountain. \u00a0If they are, burn them until they're short enough and set the end in a piece of chocolate clay on a plate.\nIf you made cones, just light one and set it on the plate. \u00a0Place the mountain over the lit incense and wait a few seconds. \u00a0The spicy scented smoke should come wafting out of Smaug's mouth.\nBurning a whole incense cone inside the mountain will lend a smokier flavor to the part of the cookie near the top of the mountain. \u00a0That works for some people but not for others. \u00a0Either way, it's your call as to what you prefer. \u00a0My kids ate cookie from the top and the bottom of the mountain - they didn't seem to have a preference.\nIf you're reading this, please don't be afraid to try any of this stuff on your own - it's fun. \u00a0Some parts might be a pain, but as I said in the introduction, nothing here is particularly difficult. \u00a0I promise. \u00a0I'd love to see pictures if you make anything using any part of this instructable. \u00a0Thanks for reading!", ["the-lonely-cookie-mountain_0", "the-lonely-cookie-mountain_1", "the-lonely-cookie-mountain_2", "the-lonely-cookie-mountain_3", "the-lonely-cookie-mountain_4", "the-lonely-cookie-mountain_5", "the-lonely-cookie-mountain_6", "the-lonely-cookie-mountain_7", "the-lonely-cookie-mountain_8", "the-lonely-cookie-mountain_9"]] [40871, "Introduction: Flan. Smooth, rich, creamy, and full of vanilla flavor - you can't get much better than flan. Also sometimes called cr\u00e8me caramel, flan is a sinful combination of egg yolks and condensed milk that forms a perfect custard with a light caramel sauce. Step 1: You'll Need. . .. Software\n\t\t13 ounce can sweetened condensed milk\n\t\t13 ounce can evaporated milk\n\t\t4 eggs\n\t\t1 tablespoon vanilla extract or vanilla bean paste\n\t\t1/2 cup sugar\n\t\t1/2 cup water\n\t\t1 tablespoon light corn syrupHardware\n\t\tMedium sauce pan\n\t\tWooden spoon or spatula\n\t\tMeasuring cups and spoons\n\t\tMedium mixing bowl\n\t\tWhisk\n\t\tTart or flan pan, or a large ramekin, or 4 smaller ramekins\n\t\tBaking dish larger than your flan pan Step 2: Sticky Sweet. \n\t\tCombine sugar, corn syrup, and 1/4 cup water in the sauce pot over medium heat\n\t\tAllow to bubble and boil until the mixture begins to darken slight around the edges\n\t\tSwirl the pan gently to mix\n\t\tCarefully add the remaining 1/4 cup of water and stir to combine\n\t\tPour the caramel mixture into the bottom of your flan pan (or ramekins) Step 3: Eggy Goodness. \n\t\tPreheat oven to 400 degrees Fahrenheit\n\t\tCarefully separate 4 eggs by passing the yolk back and forth between the two halves of the shell\n\t\tPlace the 4 egg yolks in the mixing bowl\n\t\tAdd vanilla paste, sweetened condensed milk, and evaporated milk\n\t\tStir until well combined\n\t\tPour the mixture carefully into the flan pan or ramekins\n\t\tPlace the flan pan or ramekins into a baking dish and add water around them\n\t\tBake for 1 hour Step 4: Finishing Touches. \n\t\tRemove flan from oven and allow to cool slightly\n\t\tRefrigerate for at least an hour or up to overnight\n\t\tRun a knife around the edge of the flan to loosen it from the pan\n\t\tInvert a plate over the top of the flan and flip, shaking gently to release the flan\n\t\tRemove the flan pan or ramekin\n\t\tTop with sliced strawberries, whipped cream, or caramel sauce\n\t\tEnjoy!", ["flan_0", "flan_1", "flan_2", "flan_3", "flan_4"]] [40872, "Introduction: Mayan Mocha Mocktail. Spicy coffee and chocolate isn't as crazy as it sounds. Give it a try! It's the perfect drink for two lovers to share on a cold snowy night. Surprise your sweetie with this treat on Valentine's Day to spice up an otherwise dull romance. But be careful, a little spice goes a long way! This recipe makes enough for two large mugs. Step 1: Gather Ingredients. You will need:\n2 cups milk\n1/2 cup boiling water\n2 TB instant coffee\n1/2 teaspoon vanilla\n1/2 teaspoon cinnamon\n1/3 cup sugar\n1/4 cup cocoa\n1 pinch cayenne pepper Step 2: Make Coffee. Add 1/2 cup boiling water to 2 TB instant coffee. Let stand a few minutes. Step 3: Add Milk. Add milk and coffee together in a medium saucepan. Step 4: Add Cocoa. Add your cocoa and stir until somewhat dissolved. It will dissolve better once it heats. Step 5: Add Sugar. Add sugar and stir until dissolved. Step 6: Add Spices. Add your cinnamon and cayenne. A note on the cayenne- I used a generous pinch which was good for me, but my husband found it to be too spicy. He thinks Tobasco is too spicy! Acknowledge your tolerance and go from there. Taste as you go to make sure you have enough.\nAdd your cinnamon the same way. Some might find too much to be overpowering, others might like more. I used 1/2 teaspoon and it was pretty strong. You may want more or less. Step 7: Add Vanilla. Add 1/2 teaspoon vanilla. Step 8: Heat. Heat mocha until very warm but not hot. Nothing tastes worse than burnt chocolate! Step 9: Sip and Enjoy!. Garnish, sip and enjoy! Let the Mayan magic warm you and your love bird through the cold winter night! \nI garnished mine with some dehydrated cherry bomb peppers we had but you could use whipped cream, chocolate curls, cocoa sprinkled on top, etc. ", ["mayan-mocha-mocktail_0", "mayan-mocha-mocktail_1", "mayan-mocha-mocktail_2", "mayan-mocha-mocktail_3", "mayan-mocha-mocktail_4", "mayan-mocha-mocktail_5", "mayan-mocha-mocktail_6", "mayan-mocha-mocktail_7", "mayan-mocha-mocktail_8", "mayan-mocha-mocktail_9"]] [40873, "Introduction: Tomato Frittata. Another entry in the roasted tomato saga: the effortless breakfast. A close relative of the Corn and Onion Frittata. Step 1: Theory. Why a frittata and not a regular omelet or scrambled eggs? And what's the difference, anyway?An open-faced omelet with other ingredients, such as cheese or vegetables, mixed into the eggs rather than used as a filling. (Thank you, American Heritage Dictionary.)I am NOT a morning person, but really like to eat a good breakfast. To qualify, said breakfast must contain lean protein, some veggies, not much fat, and lots of flavor; it must also keep me mostly full and occupied until lunch. Managing to hit all of these things was rather hard until Eric figured out a system. We prefer different things in our frittatas, but the basic technique remains the same. Pan Selection: first, find yourself a nice stainless steel omelet pan. Nonstick pans contain teflon, and you've probably heard lots of reallyscarythings about teflon; while the jury is still out on exactly how bad teflon is for you, I'm avoiding it when there are other nice easy options. Additionally, nonstick pans shouldn't be put under the broiler, so you're still better of going with the stainless pan. You can usually find an 8\" All Clad stainless omelet/fry pan for sale for $19.99 somewhere on the internet, and it will last forever. The low-heat slow cooking we use here prevents the eggs from sticking to the stainless pan, otherwise a common problem when cooking eggs.Timing: we're going to start everything cooking on VERY LOW, then run off for a shower. This gives you a large window; you can leave the eggs for anything between 15-30 minutes. This should be plenty of time for a leisurely shower, whatever primping you require, and even some clothes before returning to give breakfast a 2-minute hit under the broiler. This translates to ~3 minutes of chopping and/or dumping on the front end, and another quick transfer just before eating. Even in my sleep-deprived pre-shower state I can usually manage this, though I will thoroughly recommend hooking up with a nice morning person who is willing to start breakfast for you.Alternatively, just add a scoop of whatever leftovers you've got in the fridge. I've used chopped up bits of leftover meat, veggies, stews, curries, whatever - most anything tastes good with eggs. Step 2: Prepare Frittata Ingredients. Assemble the following ingredients:stainless omelet pancanola oil (regular or spray)roasted tomatoesbasilchopped garlic (fresh or roasted with the tomatoes)optional: red onion, thinly slicedegg whites (in a carton or freshly separated)optional toppings: parmesan cheese and freshly ground black pepperSet the empty pan on the stove, turned on as low as it goes, and leave it alone for a minute while you chop your tomatoes, basil, and garlic. A couple of whacks will do; this isn't the French Laundry or anything nearly so fancy or complicated. Think fresh, rustic food, and give the bits a few machete-like whacks with your big chef's knife. If you fear for your fingers in your sleep-deprived state, prep your ingredients the night before or earlier in the week and stay away from the knives until you've had your shower/coffee/etc. Step 3: Start Cooking. By now the pan should be getting warm. Spray it with the canola oil, and drop the tomatoes, basil, onions, and garlic in. Spread them evenly around the bottom of the pan. If there's loud sizzling you'll need to turn the heat down farther. Really, I mean it: turn it as low as it will go.\nPour in the egg whites, at least enough to fully cover the bottom. The more you add the thicker your frittata will be; experiment a bit to see what you like. (Note that the \"Real Egg Product- 99% Egg\" sounds a bit scary; the other 1% is vegetable gums for consistency, and beta carotene to mimic the color of whole eggs. We prefer to get the 100% pure egg whites, but not all stores carry them and they may be more expensive. Stay the heck away from Egg Beaters; read the label.)\nGrind pepper over the top, and sprinkle with parmesan if you're using it.\nWalk away for a while. Take a shower, check your email, make your coffee; do whatever you need to become a functional human being again. After you've seen this cook once, you'll believe me and go have your shower without fear of burned breakfast. Come back somewhere between 15-30 minutes later. Note that the thicker you make your frittata the more time you'll have to mess with. Step 4: Broil. Now that you're properly awake, come back and check the frittata. Rotate the pan around to test. Is the middle cooked through? Are there still runny bits on top, or is the top solid? If the middle is cooked through, you're good to go. Solid or runny tops will both finish just fine under the broiler.\nSo: put your oven rack on the highest shelf, and turn the broiler on. Remember to turn the stove off. (Not that I've ever forgotten...)\nStick the pan directly under the broiler. Keep an eye on it, because this goes fast and you can easily end up with a blackened frittata. \nRemove the pan when the top looks properly golden-brown. Step 5: Serve and Eat. Grab a spatula (one of those silicone ones works nicely) and scoot the frittata out onto a plate. If the heat was low enough, you shouldn't see anything sticking to the bottom of the pan. The smeary stuff you see here rinses off easily.Arrange your frittata more artfully than I have. Bits of basil would make it look far classier.If you've got a balsamic reduction around, squirt some over/around the frittata to provide a sweet/savory counterpoint to the flavor of juxtaposition of essence...blahblahblah. Balsamic, particularly reduced balsamic, makes everything taste good. It's particularly effective if there are tomatoes involved. I'll put up an instructable on this when Trader Joe's gets their cheap balsamic back in stock. Done!The balsamic didn't make it into this picture because I was too hungry to get the camera again.", ["tomato-frittata_0", "tomato-frittata_1", "tomato-frittata_2", "tomato-frittata_3", "tomato-frittata_4", "tomato-frittata_5"]] [40874, "Introduction: Bulgogi. Bulgogi is surprisingly easy to make even without one of those in-table grills. Mmmmm, bulgogi. Step 1: Slice Beef . Get a nice big, SHARP knife, and cut the thinnest slices you can off of your hunk of meat, making sure to cut across the grain. (A good butcher can do this for you, but I don't always think that far ahead.) \nCutting the meat when it's well-chilled (or even frozen) helps to get nice even slices. Don't fret if you can't see through them; just do the best you can at cutting them thin.\nThe cut of meat you select isn't terribly important; just try to get a decently-sized cross section for your slices. I've also used bison roasts to good effect. Step 2: Marinate With Brown Sugar and Garlic. Acquire a suitable bowl or pan, preferably with a lid as you'll be leaving it in the refrigerator for a while.\nFinely chop a large handful of garlic and place in a prep bowl. Fill another prep bowl with a couple of tablespoons of brown sugar. \nDesignate one hand for meat, and one hand for toppings. This should make cleaning up raw meat-contaminated things much easier.\nSprinkle the bottom of the bowl with a layer of garlic and sugar, then add a single layer of beef slices, making sure not to overlap.\nSprinkle with more sugar and garlic, then continue alternating layers of meat with sugar and garlic.\nPlace bowl in the refrigerator for at least one hour; overnight is fine as well. Step 3: Get a Good Ginger Grater. One of the few Williams-Sonoma products worth the price is their ginger grater. I got mine about 10 years ago, so it's survived many years of heavy use. It is intelligently designed: there's a silicone foot to keep it from sliding around, and a moat to catch all of the ginger juice. Like all ceramic ginger graters, it magically comes clean under running water.While I love my Microplane zester for grating garlic and zesting citrus, it quickly gets clogged with ginger fibers. The ginger grater leaves you holding a nice little package of inedible ginger fibers when you're done grating, and won't get clogged. It grates garlic nicely, though doesn't manage to lyse as many cells as the Microplane. Step 4: Add Remaining Marinade Ingredients. Grate a knob of ginger and a couple of additional garlic cloves. Mix with soy sauce, rice vinegar, and sesame oil; here I've used a bit over 1/3c soy, brought the volume up to 1/2c with vinegar, and added about 1/2t of sesame oil. \nPour this mixture over the marinating meat and mix thoroughly. Return the meat to the refrigerator for at least 2 hours; overnight is also fine. Bonus points for mixing agin during marination. Step 5: Grill Meat. Prepare your grilling area and implements. A proper charcoal or gas grill is preferable, but if you don't feel up to it your broiler will do the job admirably. \nLoad the meat onto a cookie sheet in a single layer, and place directly under the broiler on High. Keep a close eye on this until you get the hang of it, because these thin slices cook quickly. Don't bother with flipping the meat unless you really care. If you're using a real grill, again make sure to put the meat on in a single layer and pay close attention to avoid over-crispification.\nRemove the meat when it's still moist and soft, but has begun to go crispy/carmelly at the tips and smells good. \n Step 6: Eat Immediately!. The best reason NOT to cook bulgogi under the broiler is that it requires too many batches; a grill generally has more surface area. It's best not to stand on ceremony, and just eat the meat as soon as it's done. \nI didn't get the chance to take a nice picture of the completed pile of meat because it all disappeared far too quickly. That's the first batch in the bowl, though; the vultures descended as I returned the baking sheet to the oven.", ["bulgogi_0", "bulgogi_1", "bulgogi_2", "bulgogi_3", "bulgogi_4", "bulgogi_5", "bulgogi_6"]] [40875, "Introduction: Homemade Snow Cones . These snow cones are delicious. They don't use a snow cone machine, and they are sugar free. BEST SNOW CONES EVER. Hope you enjoy :) Step 1: What You Need. To make these delicious snow cones you need:Ingredients Ice cubes (I have no certain number it just depends how much snow you are making. you have to experiment)liquid drink enhancer (I use Raspberry Lemonade flavor)Kitchen ToolsFood processor (I used a Quad Blade EURO-PRO)Small spoonMeasuring cup Step 2: Making Flavoring (AKA Syrup) . To make the flavoring squirt about 2-3 squirts into your measuring cup, and fill it up to 1 tablespoon with water. that is your flavoring. (this amount is enough for one serving of ice) Step 3: Let It Snow Let It Snow Let It Snow. If you did not guess from the title of this step it is time to make your ice (AKA snow) so turn on your blender to the first notch (on my food processor it says 1) and start throwing in your ice. Keep adding ice until you either run out of ice or room. Step 4: Almost Done. Now spoon your newly made snow into your cup pour in the syrup, & mix. Now just eat it. I hope you enjoyed this instructable, and don't forget to vote :)", ["homemade-snow-cones_0", "homemade-snow-cones_1", "homemade-snow-cones_2", "homemade-snow-cones_3", "homemade-snow-cones_4"]] [40876, "Introduction: Old Fashioned Fermented Garlic Dill Pickles. Old Fashioned Fermented Garlic Dill Pickles use no vinegar. The fermentation produces lactic acid, naturally. This process for pickle making requires maintaining the pickle barrel, crock, plastic bucket or food grade container of your choice at approximately 85\u00b0 Fahrenheit for 6 weeks. I do this by putting the container in the oven and leaving the oven light on. One of the most unusual aspects of this recipe is the ability to add more spices after the initial fermentation. My latest batch, originally had 2 heads of garlic. After 2 weeks in process, a sample taste lacked sufficient garlic and dill flavor. More was added and a week later another sample taste showed those flavors sufficient. Most of the recipes for garlic dill pickles on the 'net use vinegar. While vinegar won't make bad pickles, in does change the flavor. I like my old fashioned fermented best so, I'm giving you my way. If after the 6 weeks of aging (like fine wine, only much faster) you want to keep your pickles, strain the brine of all solids. Boil it up, allow it to cool to room temperature. Fill you pickle jars with pickles and top over with brine. Heat can those as for any pickle. Genuine dills do not keep well. That isn't to say the go bad. What does happen is they lose their flavor first, and then some texture (goes soft). I never can keep them once made, so for me, that has never been a problem. I don't profess to have my spice profile perfected. It's still a work in progress because I only buy cucumbers when the price goes to 3 pound for $1.00 (US Dollar). I give you the spices and herbs I use in this recipe. One last point: for every gallon of water use no more than 4 ounces of salt. I weigh this amount on a scale. Please don't try measuring by volume, using, for example: Morton's Kosher Salt and expect to get 4 ounces of salt. Not happening! For those interested this is about a 20\u00b0 strength brine. I see a lot of dill pickle recipes that call for either fresh or dried ginger. It's not a flavor I like in dill, so I use horseradish. I believe that as the Germans, English and Scandinavians developed their pickle recipes over the years that horseradish would have been a readily available ingredient compared with fresh ginger. Anyway, I use horseradish, cutting the bulb on a mandolin to make thin rounds.6-July-2014 - a small addition. If you are selecting cucumbers, or harvesting them from a garden or farm, leave the stem about \u215b\" to \u00bc\" long. Once pickled, those long-ish stems may be removed. For 4 gallons of water, 16 oz. of mixed, dried pickling spice is sufficient. This does not include the weight of the fresh dill. The dill (which I cannot buy at markets in Southern California), should have the seed heads in bloom, but the seeds not yet dropping. That is the best dill. I've added the source of this information as the last URL in the list below. I think that the given quantity of 1 oz. of pickling spice per gallon of water is too little. I use about 4 ozs. of spice per gallon of water. I like a highly flavored pickle. YMMV. whole cinnamon sticks mustard seeds - any color coriander seeds - increasingly being denominated: cilantro seeds allspice - whole black pepper - whole dill seeds - whole - optional, I use more fresh dill - sometimes called dill weed - at today's prices it's not priced like a weed fennel seeds - whole cloves - whole mace - blades (same as whole) celery seeds bay leaves hot chile pepper whole horseradish - the secret ingredient garlic - fresh dill - in bunches If you have an interest in how professional pickle makers made their pickles about 100 years ago, along with some spice profiles and other tips, you can read my technical post atOld Fashioned Fermented Garlic Dill Pickles There the science of pickle making is revealed. For the very technically minded, you can read about Dill Pickle Making at these page: https://docs.google.com/file/d/1h6rAvaMe8RKihQyAL... https://docs.google.com/file/d/14LHJaHfcAYIy8lFIt... https://docs.google.com/file/d/1-VhloMPH4byALiBtB...https://archive.org/details/MakingFermentedPickles Step 1: Spices. Spices Step 2: Horseradish Root. Horseradish root", ["old-fashioned-fermented-garlic-dill-pickles_0", "old-fashioned-fermented-garlic-dill-pickles_1", "old-fashioned-fermented-garlic-dill-pickles_2"]] [40877, "Introduction: Homemade Simple Mozzarella Cheese. This cheese is quite easy and rather quick - it takes less than an hour, including clean-up. You'll need: - NON-ultra-pasteurized whole milk (you can use 1% or something but it has much less fat, so it will make less cheese) - citric acid - rennet (tablet or liquid) - water - ice water (recommended) Equipment: - stainless steel or other non-aluminum 1-gallon or larger pan (aluminum will react with the milk) - slotted spoon - cheesecloth or butter muslin (butter muslin is just finer mesh than regular cheesecloth) - other 3-quart (approx.) pan (this one can be aluminum) - colander that fits into the 3-quart pan most of the way - measuring cups and 1/2-teaspoon measure - thermometer - long knife that reaches to the bottom of your pan - I use a bread knifeVERY IMPORTANT: DO NOT use ULTRA-pasteurized milk. There are not enough natural cultures in the milk to create curd. You will end up with a ricotta-style cheese rather than a mozzarella. You do not need raw milk - regularly pasteurized milk is fine - but ultra-pasteurization is no good. I use Garelick/Dairy Pure (whatever it's called now) and it works great. The milk companies pasteurize milk before sending it to stores. Regular pasteurization is at 145 degrees F for 30 minutes. Milk may also be pasteurized at 161 F for 15 seconds. Some companies, however, ultra-pasteurize at 280 F for only 2 seconds, which kills many beneficial bacteria. IMPORTANT: Also, do not use an aluminum pan. The pan reacts with the milk and the bacteria and bad things will ensue. Step 1: Dissolve Citric Acid and Rennet. Cut 1/4 tablet of rennet (or use 1/4 teaspoon of liquid rennet) and dissolve it in 1 cup of cool, non-chlorinated water. Chlorine will harm the enzymes. Stir to dissolve. Stir 1.5 teaspoons of citric acid into 1/2 cup of water. Note: The actual amounts of water are unimportant and need not be exact - they are merely so as to get the substances to mix better with the milk. So if you accidentally use 3/4 cup instead of 1 cup, it's not a problem. Step 2: Heating the Milk. Pour the milk in the pan. Stir in the citric acid now. Pour slowly. Heat the milk in the 1-gallon pan to 90 degrees (F). Stir the whole time so it doesn't burn on the bottom. Meanwhile, make sure the rennet is dissolved. Step 3: Coagulation!!!. Once the milk reaches 90 degrees F, take the pot off the heat. The goal now is to keep the milk at 90 while the rennet does its work. Add the rennet solution and stir well. It's ok if your milk is a little clumpy or grainy. Cover the pot and do not disturb it for 5-10 minutes. I usually let mine sit 10 because it gives a firmer curd. The citric acid has created a comfortably acidic environment in which the rennet 'likes' to curdle the milk. You will know your curd is ready when the milk is about yogurt thickness and can be pulled about 1/2 inch away from the edge of the pan. If it's not ready after 10 minutes, don't worry. Give it another few minutes. If after 25 minutes it isn't ready, there's probably something else wrong: - you used ultra-pasteurized milk (most common problem!) - your rennet is too old - you killed the rennet by heating it too high - the milk is too cold Step 4: Cutting the Cheese. OK, so this is actually called cutting the curd. But essentially, you're cutting the cheese. This is my favorite part, by the way. Hold the knife at an angle more than 45 degrees and less than 90 degrees to the surface of the milk. Slice a 1/2 inch grid, as vertical as possible, all the way into the curd. You have created many square-ish vertical prisms. If you want, you can now retrace those lines with the knife tilted 45 degrees to the side, so that those prisms are sliced into pieces diagonally. You don't have to do this, though, because the curds will inevitably get broken up in the next step anyways. Step 5: Cooking the Curd. Put the pot back on the heat and heat the curds to 110 Fahrenheit. This coaxes the whey out of the curd pieces. Stir the curds as carefully as you can. You don't want to break up the curds, but as I said before, it will happen inevitably. Don't worry about it. Take the other pot at this point and fill it about 2/3 full of water. Put it on the stove also and heat it to 185 F. Put the colander in the sink and line it with butter muslin (to catch the small pieces of curd). If you don't want to lose your whey (groan), put it in another pan or bowl or something to catch the whey. Keep stirring... When the curds are at 110 F, turn off the burner and take the pot off. Keep stirring the cheese for about 3-5 minutes. This also removes whey from the curds. Step 6: Stretching. Now pour the curds, and the whey, into the colander. Let the whey seep through - you only need the curds. Now flip over the mass of curds and peel away the cheesecloth/butter muslin. Bring the colander and the pot over to the stove, where you have prepared the 185 F water. After peeling away the cheesecloth, dunk the cheese, in the colander, into the water. If you dip before removing the cheesecloth, you will probably never get your cheesecloth clean again. You need to get the curds to 135 F, so they stretch properly. If you prefer you may don the yellow rubber gloves to protect yourself from the hot water. I prefer to just take it like a man and use my bare hands. In between hot water dunks, grab both ends of the curd and pull away. Supposedly it's like stretching taffy (I wouldn't know; I've never stretched taffy before). Anyways, keep dunking and stretching. When it stretches nicely, no rips, and it's a bit shiny, it's ready. You can pull it into logs to make the traditional string cheese, or you can tie the strings into knots. Form into balls to make Bocconcini. Or simply make a large, awkwardly shaped mass of curd. Up to you and your imagination. Put it in a bowl of ice water to cool it down quickly. Or, just proceed quickly to the next step and eat warm. Step 7: Eat. Eat. Nothing more to say. If you want, marinade in olive oil. Should keep for about a week, and the recipe makes about a pound. In general, a gallon of milk makes ~1 pound of hard cheese. To get supplies and information: New England Cheese Companyhttp://www.cheesemaking.com/ You can also make grilled pizza with your mozzarella - see the instructable!", ["homemade-simple-mozzarella-cheese_0", "homemade-simple-mozzarella-cheese_1", "homemade-simple-mozzarella-cheese_2", "homemade-simple-mozzarella-cheese_3", "homemade-simple-mozzarella-cheese_4", "homemade-simple-mozzarella-cheese_5", "homemade-simple-mozzarella-cheese_6", "homemade-simple-mozzarella-cheese_7"]] [40878, "Introduction: Chat Basket. Ingredients:10 readymade tartars, (These are available in the market)(if you do not get them, then you can use home made bowl by maida and refined oil) Step 1: Procedure:. For filling-1 cup boiled corn seeds ,1 cup boiled mix green peas(you can take moong or chana mix soaked one fortnight before boiled with salt and turmeric water)half cup-tomato, onion, green coriander finely chooped,1/2 teaspoon ginger, green chilly paste,1/4 cup tamarind sauce,1/2 lemon juice,1/2 teaspoon chat masala, black salt and red chilly powder(Mix all ingredients properly.) Toping-1/2 cup sev (thin) and green coriander finely chopped capsicum and tomato and grated paneer. Put filling material on tarts. Then apply some sev, green coriander (sprinkle) tomato and grated tomato and ENJOY!", ["chat-basket_0", "chat-basket_1"]] [40879, "Introduction: Bejeweled Cupcake Delights. Bored one Sunday and made these cupcakes. Few ingredients. Not too hard at all! Inspired by\u00a0https://www.instructables.com/id/Romantic-Skyrim-inspired-Amulet-of-Mara-Cake/ Step 1: Gather Your Supplies. You will need to raid your cabinets for: Any flavor box cake mix + ingredients to make (egg, water, oil) White icing Food coloring Sprinkles Gum paste Jewel Jelly Belly Jellybeans Step 2: Frost. Frost those cupcakes\u00a0 I added some food coloring to make the icing the same color as the gems I would be using.\u00a0 Step 3: Cut Your Beans. Cut your beans to make big stones (cut it right in half)\u00a0 Or small - cut only the tips off the bean. See what I mean in the picture.\u00a0 I used one big stone and several smaller accent stones per cupcake. Step 4: Making Little Metal Work. Work with your gum paste and add some food coloring to get the color of the metal work you'd like to use. I went with a bronzy look so I was trying to get it about the color of peanut butter. It got a little darker after it set!\u00a0 You could get real fancy and use that pearl dust and give your metal some shimmer. Step 5: Roll Out. Make little balls of colored gum paste and squish the middle down ( I pressed down a bean to make a smooth pocket) \u00a0to make a little pocket for your jelly bean to sit in.\u00a0 Roll out some lengths of the gum paste and cut tiny pieces and place four pieces on the pockets' edge.\u00a0 Cut some longer lengths for swirls and rings and what not. You can be creative on this part. Google some ironwork designs or wire jewelry art and go to town.\u00a0 Step 6: Assemble Your Pieces. Layout your metal work and your gems on the cupcake.\u00a0 Its hard to re arrange so know where your placing what before you start sticking them down.\u00a0 Step 7: Add More Flair. You can add the color coordinating sprinkles of your main color at this point.\u00a0 Eat within a few days and do not let your cupcakes get too warm.\u00a0", ["bejeweled-cupcake-delights_0", "bejeweled-cupcake-delights_1", "bejeweled-cupcake-delights_3", "bejeweled-cupcake-delights_4", "bejeweled-cupcake-delights_5", "bejeweled-cupcake-delights_6", "bejeweled-cupcake-delights_7"]] [40880, "Introduction: Fried Ice Cream. The most simple dessert you can imagine.. A combination of hot and cold.. Deliciose!! Step 1: Supply. 1. Bread2. Ice cream of your choice - i'm using chocolate ice cream3. Mold - i'm using sunny side up egg mold or any mold you have Step 2: Preparation. Put the ice cream in the middle of the 2 slices of the bread.Using the mold of your choice, press thru the bread and make sure the edge are tight. This is to avoid the ice cream leaking when we fry later. Put in the plastic bag and keep in the freezer for overnight. Meaning that, you have to prepare 1 day earlier for your event. Repeat the same process to make more. 1 is not enough i tell you.. ;) Step 3: Fry. Fry when you want to eat them. Heat the oil. Make sure the oil is piping hot.Fry only for 8 seconds on each side. Don't fry more than that. Makesure you get ready with all your frying tool and serving before you start frying.Eat immediate once cook. Step 4: Enjoy!!. Serve it.. You can hear the crunchyness of the bread when you cut it.. As well as when you bite it.. Crunchy, hot and and cold at the same time.. Enjoy it with your love one.. Simple.. Low cost.. But priceless!! Yumm... ", ["fried-ice-cream-2_0", "fried-ice-cream-2_1", "fried-ice-cream-2_2", "fried-ice-cream-2_3", "fried-ice-cream-2_4"]] [40881, "Introduction: How to Secure a Growler Using a Seatbelt. Driving to or from your favorite brewery with a growler or two can be a bit of a pain. They roll around when they are empty and tip over when they are full. I stumbled across this method a few days ago as I was on my way to get some much needed holiday beer. Step 1: The Setup. Set the growler down in the middle of the car seat with the handle facing forward. Buckle the seat belt normally. In a perfect world, this is all you would need to do but if you leave it like this the growler will escape and roll all over the place. Step 2: The Loop. Grab the diagonal portion of the seat belt and pull out some slack. Make a loop with the slack and insert that loop through the handle of the growler. Step 3: Threading the Loop. Unclick the seat belt and thread the buckle through the top of the loop. Make sure you keep everything in front of the growler while doing this. Step 4: Securing Your Growler. Pull the seat belt buckle through the loop and click it back into place. Your growler is now secure.I've also tried this with multiple growlers, you can get two on the same loop comfortably. They might clink into each other as you drive though.", ["how-to-secure-a-growler-using-a-seatbelt_0", "how-to-secure-a-growler-using-a-seatbelt_1", "how-to-secure-a-growler-using-a-seatbelt_2", "how-to-secure-a-growler-using-a-seatbelt_3", "how-to-secure-a-growler-using-a-seatbelt_4"]] [40882, "Introduction: Baked Apple Dumplings: Quick & Easy!. Baked Apple Dumplings Stuff whole apples with a brown sugar mixture, and wrap with refrigerated pie crusts, to make delicious-looking baked apple dumplings that are relatively low on sugar, but high on flavor\u00a0 -and quick and simple to prepare. This recipe is for 8 apples. Ingredients: \u00a0\u00a0 - 8 somewhat tart cooking apples, cored, but not peeled \u00a0\u00a0 - 1 (14 to 15 ounce) package of refrigerated pie crusts (packed two to a package) \u00a0\u00a0 - 1/2 cup light brown sugar \u00a0\u00a0 - 1/2 teaspoon ground cinnamon \u00a0\u00a0 - 1/3 cup chopped walnuts \u00a0\u00a0 - 1/3 cup raisins \u00a0\u00a0 - 1/3 cup oatmeal (rolled oats) \u00a0\u00a0 - 8 pats (4 Tablespoons) butter or margarine \u00a0\u00a0 - ~24 toothpicks Preparation: \u00a0\u00a0 1. Preheat oven to 400\u00b0F. \u00a0\u00a0 2. Mix brown sugar, walnuts, raisins, rolled oats, and cinnamon together, in a bowl. \u00a0\u00a0 3. Cut both pie crusts into quarters (= 8 pieces). Place 1 apple in center of each quarter-circle. Using a small spoon, fill apple cores with brown sugar mixture and tamp down as needed. It\u2019s okay to let excess spill over onto the open pie crust. \u00a0\u00a0 4. Lift up the three corners of the pie crust, skillfully forming around the apple with your hands, inserting a toothpick into each corner of the pie crust. Insert toothpicks only halfway, as all of them will need to be carefully removed, prior to serving. The apples will only be partially covered by the \u00bc pie crust, and will not at all look neat and tidy, but that will ultimately prove to give each finished apple a unique, rustic, and yummy appearance. \u00a0\u00a0 5. Arrange apples on a 13\u201d x 9\u201d cookie sheet, and top each apple with a pat (1/2 Tablespoon) of butter or margarine. \u00a0\u00a0 6. Bake at 400\u00b0F for 35 minutes, until the crusts are light to medium brown. Camping Option: Bake in a 14-inch diameter cast iron dutch oven. Arrange 40 red-hot charcoal briquettes in a circle on the lid, carefully positioned next to the raised edge of the rim, and 17 red-hot charcoal briquettes underneath, carefully arranged in a circle, positioned just under the round edge of the oven. Bake for about 35 minutes, checking occasionally. Boy Scout / Trail Life USA Option: Wrap each finished (cored, filled, and with a pat of butter top and bottom) apple with one layer of aluminum foil, shiny side out. Next, wrap again with another layer of aluminum foil, shiny side out. To produce an essential layer of trapped air between the two layers of aluminum foil, wrap the second layer of foil from the opposite side of the foil-wrapped apple, so that the wrinkled, thicker part of the foil wrapping surrounds the entire apple and prevents burned spots. Set the foil-wrapped apples over a bed of hot coals/charcoal, tumbling frequently with tongs, for about 20 to 30 minutes until done. \"Shiny side out\" foil wrapping will make the cooking more of an even-baked and controlled process. When done, remove and discard outer foil layer and serve. \u00a0 \u00a0\u00a0 We've tried topping these baked apples with whipped cream, or vanilla ice cream, but don't recommend it, as it really seems to detract from the elegant simplicity of this tasty breakfast treat.", ["baked-apple-dumplings-quick-easy_0"]] [40883, "Introduction: Coconut Jelly Dessert Recipe: Osmanthus Coconut Pudding. A Chinese classic jelly recipe made from coconut, wonderfully complemented with the sweetness and flowery scent of Osmanthus. A must try for coconut dessert lovers. Step 1: Ingredients Required. 200 gram of coconut milk50 gram milk8 gram of dried osmanthus flowers1 table spoon of sugar.6 gelatine sheets (7cmx23cm)Notes:If you're using fresh osmanthus flowers, you'll need about 24 grams. Wash and let them dry first before you follow the recipe. The reason you'll need to let them dry is that in such a state they'll release much more flavor!We're using gelatine sheets, but you could use something equivalent, such as gelatine powder.If possible, we highly suggest to use rock sugar instead of normal sugar, though it's harder to get. Step 2: How to Make Coconut Jelly. In this step we explain how to make the coconut jelly:Soak the gelatine sheets in water.Cook the coconut milk and normal milk together on low fireAdd sugar and 3 gelatine sheets in the coconut milk.Stir until the gelatine and sugar are dissolved.Take it out of the pan and let it cool down in a mould with your preferred shape.See the next step to learn how to make the Osmanthus jelly. Step 3: How to Make Osmanthus Jelly. To prepare the osmanthus jelly simply follow these steps:Clean the Osmanthus flowers once by rinsing them with water shortly. You could use a strainer or a tea infuser.Cook the osmanthus flowers on low fire.Add sugar and 3 sheets of gelatine and stir.Wait till the sugar and gelatine is fully dissolved.Take it out of the pan and let it cool down in a mould with your preferred shape.Serve!Once both the osmanthus and the coconut jelly are done, you can now serve them creatively together. A common way to serve is to stack them. Whether you want the coconut jelly on top or bottom is just a personal preference. Either way it will taste amazing! Do you have other good ideas of presenting the jelly? Share them in the comment section below!", ["coconut-jelly-dessert-recipe-osmanthus-coconut-pud_0", "coconut-jelly-dessert-recipe-osmanthus-coconut-pud_1", "coconut-jelly-dessert-recipe-osmanthus-coconut-pud_2", "coconut-jelly-dessert-recipe-osmanthus-coconut-pud_3"]] [40884, "Introduction: Cream Cheese Seafood Quiche. I've never been a huge fan of breakfast until i tried brown eggs, and even then i tend to get bored really easily.That's when we started making a variety of quiches. From there I wanted to expand and have a little fun trying out some different flavors and textures to create something totally new. This is the result. This can be prepared the night before as long as you cover it before you put it into the fridge. Step 1: Gather Your Ingredients and Supplies. IngredientsPie crust cream cheese mayonnaise lemon juice seafood- we used imitation crab, imitation lobster, and fully cooked shrip eggs milk seasonings: salt pepper, old bay, garlic powder Cheese- we used 6 cheese Italian and mozzarella Supplies9 inch pie pan- we also used muffin tins measuring cups and measuring spoons 2 mixing bowls spoon/fork for mixing wine glass- we used this to cookie cut the pie crust for the muffin tin potholders Step 2: Prep Your Pan . Whether you are using the glass pie pan or muffin tins we start this project by getting the crust into our pans. The pie pan is easiest we just lined the pan with the crust. For the muffin tin we used a wine glass that was just a little bit bigger then the size of the tin and pressed out circles. Placing one mini pie crust in each. Step 3: Preparing Your Filing . To start our filing we mixed 1 package cream cheese, 1/4 cup mayo, 1 teaspoon, lemon juice, 1/2 teaspoon old bay seasonings and mixed that thoroughly. Then we added the seafood. Here's where you can alter your filing to whatever taste you are looking to find. We sliced up already cooked shrimp and then imitation crab and lobster until the ratio of seafood to cream cheese was about equal. You could use more or less. Step 4: Preparing Your Egg Mix. We took about 8 brown eggs whipped them up and added half a cup of milk salt and pepper. Step 5: Assembling Your Breakfast Quich . Line your pie plate or muffin tins with your cream cheese filing sprinkle on cheese and top with egg. That's it. Put into a 450 degree preheated oven 15 minutes for the pie tin22 minutes for the pie Step 6: Final Product. ", ["cream-cheese-seafood-quiche_0", "cream-cheese-seafood-quiche_1", "cream-cheese-seafood-quiche_2", "cream-cheese-seafood-quiche_3", "cream-cheese-seafood-quiche_4", "cream-cheese-seafood-quiche_5", "cream-cheese-seafood-quiche_6"]] [40885, "Introduction: How to Make Chicken Parmesan. In this tutorial, you will learn how to make a delicious and hearty Italian favorite in under an hour! In the following you will find a series of quick and simple steps that will result in what you see above. It is important to note that although this set of instructions only displays the preperation of a single chicken breast, this process can be repeated for as many chicken breasts as there are members at your dinner table. You will find that you too can become an excellent chef simply by following these simple instructions despite the extremely cheap ingredients required to make this Chicken Parmesan Recipe! Step 1: What You'll Need. Before we begin with the preparation of the chicken breast, please take a moment to collect all of the necessary ingredients and kitchen utensils required to prepare the Chicken Parmesan. You can see all of the items above, and listed here:\n1)\u00a0Cutting Board\n2) Baking Dish\n3) Tenderizing Mallet\n4) Shredded Parmesan Cheese\n5) Grated Parmesan Cheese\n6) Chicken Breast (More than one can be used to serve multiple people)\n7) Tomato and Basil Sauce\n8) Olive Oil\n9) Italian Style Bread Crumbs\n10) Milk\n11) Aluminum Foil\n12) Frying Pan*Note that you will also need a working oven and stove top to follow this recipe Step 2: Tenderizing. In this step you will need a chicken breast, a cutting board, and a tenderizing mallet. You will want to place the chicken as shown on the cutting board. Then, use the mallet to hit the chicken breast on both sides. In order to properly tenderize the chicken breast, hit it approximately 20 times on each side with the same force that you would use if you were driving a nail into a wall. Step 3: Soaking the Chicken. Now,\u00a0you will first\u00a0want to pour milk into the baking dish. Pour just enough milk so that there is a thin film of milk covering the entirety of the bottom of the baking dish. Then place the chicken breast\u00a0into the baking pan, and allow it to soak in the milk for approximately 25 seconds. Then, flip the chicken breast and allow the other side to\u00a0soak.\u00a0After the chicken has been sufficiently soaked, place it aside on the cutting board you used earlier, and proceed to rinse and dry the baking dish. Step 4: Bread Crumbs. Now that our chicken breast has been soaked in milk, it will be able to easily pick up some italian style bread crumbs. We will achieve the bread crumb lining by first pouring a thin layer of bread crumbs along the bottom of the baking dish. Then place the chicken breast into the baking dish and allow both sides to lay on the bread crumbs for approximately 5 seconds. After this step has been completed, set the chicken breast aside on the cutting board. Also, you will want to rinse out the baking dish and dry it, as we will use it later on. Step 5: Frying the Chicken. Next, we will fry the chicken using a frying pan and olive oil. First turn the stone top to a medium-high setting, and pour a thin layer of olive oil that covers the entirety of the bottom of the pan. After the oil has been allowed to heat up, place the breaded chicken breast into the pan, and fry it\u00a0so that the portion of the chicken breast in the olive oil is brown. Flip the chicken and repeat this for the other side. After this step has been completed, both sides of the chicken breast should look as shown above. Step 6: Preparing to Bake I. In this step we will prepare the baking dish for the oven by adding a little bit (approximately 2 tablespoons) of olive oil to the dish as shown. Step 7: Preparing to Bake II. Now, add a thin\u00a0layer of tomato and basil sauce to the baking dish. This will allow the chicken to marinate thus giving it more flavor. After the layer of sauce has been added, place the chicken into the baking dish as shown. Step 8: Preparing to Bake III. Now we will sprinkle a thick layer of parmesan cheese over the chicken breast. In this step you can use your discretion regarding how much parmesan cheese you like; however, I normally use about a handful as is shown in the photograph. Step 9: Preparing to Bake IV. Next, pour a layer or tomato basil sauce over the entire chicken breast. Step 10: Preparing to Bake V. Our final preparation before baking the chicken breast will consist of\u00a0sprinkling the grated parmesan cheese on the top of the sauce that was just poured into the baking dish. Once again, you can use your discretion on how much cheese you would like. I usually prefer to cover the entire chicken breast with grated cheese. Step 11: Baking. Finally, cover the top of the baking dish with aluminum foil. Then preheat the oven to 375 degrees and allow the chicken breast to bake for approximately 45 minutes. Step 12: Enjoy!. After the chicken has been baked for 45 minutes, remove it from the oven. Then peel back the aluminum foil (be careful! steam will escape quickly as you peel back the foil). Finally transfer your Chicken Parmesan to\u00a0a plate using a fork, and pour the desired amount of sauce on top of it from the baking dish.\nIf you are looking to add a little something extra to this meal, try serving it\u00a0with pasta!\nBon Appetit!", ["how-to-make-chicken-parmesan_0", "how-to-make-chicken-parmesan_1", "how-to-make-chicken-parmesan_2", "how-to-make-chicken-parmesan_3", "how-to-make-chicken-parmesan_4", "how-to-make-chicken-parmesan_5", "how-to-make-chicken-parmesan_6", "how-to-make-chicken-parmesan_7", "how-to-make-chicken-parmesan_8", "how-to-make-chicken-parmesan_9", "how-to-make-chicken-parmesan_10", "how-to-make-chicken-parmesan_11", "how-to-make-chicken-parmesan_12"]] [40886, "Introduction: Baked Vegetable Noodles. Baked Vegetable Noodles are simple to make. This dish is the best and healthy way to kick start your day. It is made of full of colorful veggies, cheese and egg. It goes well with toasted bread and a cup of black tea. I hope you will try this healthy dish. Thank you :) Step 1: Ingredients and Supplies Required. Ingredients: (you can adjust the quantity of veggies & seasoning as your wish)Parmesan cheese ( 1/4 cup + 1/4 cup)1 Egg (beaten)Vegetable :CarrotZucchiniPurple onionRed and yellow bell pepperTapioca Seasoning:OreganoGarlic herb pepper seasoningPaprikaBread crumbsSaltOlive oilFor cutting veggiesSpiral slicerKnife Step 2: Slice the Vegetables. Wash all the vegetables thoroughly with water.Peel and discard the skin of carrot, tapioca and onion.I used spiral slicer for slicing carrot, tapioca, zucchini and knife for slicing onion, bell peppers.Now raw veggie noodles are ready for seasoning. Step 3: Add Seasoning. Take raw veggie noodles in a mixing bowl, add the seasoning according your taste.Then add cheese and beaten egg, mix all until the veggies coated well with the spices. Step 4: Bake It Up. Preheat oven to 375 FTake Pyrex bowl, transfer the veggie mixture into it.Sprinkle some cheese on top and bake for 35 minutes or until the cheese topping changes to slightly brown.Once it baked, remove it carefully from the oven. Serve it with toasted bread and a cup of your favorite drink.", ["baked-vegetable-noodles_0", "baked-vegetable-noodles_1", "baked-vegetable-noodles_2", "baked-vegetable-noodles_3", "baked-vegetable-noodles_4"]] [40887, "Introduction: Coffee Magic Ice Cream. I love coffee and I love ice cream!\nI found this recipe on the PW website and I recreated at home with some minor changes...It is divine!\nThis is not real ice cream, I have to be honest, but it tastes like ice cream and it's a lot less time consuming!\nThis is what you need :)\nIngredients:\n* 1 package Cool Whip\n* 1 whole chocolate bar with hazelnuts (or almonds) (90 g)\n* 2 tbsp of strong coffee Step 1: Get the Ingredients Ready!. Leave your Cool Whip out of the counter for about 15 min, so it will soften up!\nMake a very strong coffee (espresso is the best!) and let it cool down.\nIn your microwave (or in a double sauce pan), melt the chocolate bar. Step 2: Make Your Ice Cream!. Add 2 tablespoons of strong coffee to the soften cool whip and stir gently.\nAdd the melted (but cool chocolate) and mix. The cool whip (which is cool) will turn the melted chocolate bar into small solid pieces.\nThen re frost your delicious coffee-choco cream over night. And the following morning\u2026.you will have a fantastic \u201cice-cream\u201d texture dessert!\nFor more recipe visit my cooking blog: www.expatcucina.com", ["coffee-magic-ice-cream_0", "coffee-magic-ice-cream_1", "coffee-magic-ice-cream_2"]] [40888, "Introduction: Santa's Sausage Casserole. This easy-bake casserole is a favorable Christmas morning dish. Step 1: Ingredients. Ingredients: 1 lb. of sausage,\u00a0one 8 oz. package of cream cheese(softened), two packages of cresent dough.\nEquipment: frying pan, mixing bowl, spatula, glass dish, spoon, stove, oven. Optional: colander. Step 2: Cook Sausage. Turn stove to medium heat. Remove sausage from package and place in the frying pan. Stir and chop meat until cooked thoroughly. Sausage should turn light brown. Step 3: Mix Sausage and Cream Cheese. Mix together sausage and softened cream cheese in the mixing bowl. Continue until well stirred.\nOptional: Before mixing, place sausage in the colander and let the grease drain. Step 4: Place Crescent Dough in Glass Dish.. Remove crescent\u00a0dough from package. Unroll and spread onto the bottom of the glass dish. After, pre-heat oven to 350 degrees. Step 5: Spread Mixture Into Dish.. Spread the sausage and cream cheese mixture into the glass dish over the layer of crescent dough. Step 6: Add Second Layer of Crescent Dough.. Open second package of crescent dough. Unroll and lay on top of the mixture. Step 7: Bake.. Place dish in the oven.\u00a0Remove\u00a0when\u00a0top layer is golden brown. Step 8: Enjoy!. ", ["santas-sausage-casserole_0", "santas-sausage-casserole_1", "santas-sausage-casserole_2", "santas-sausage-casserole_3", "santas-sausage-casserole_4", "santas-sausage-casserole_5", "santas-sausage-casserole_6", "santas-sausage-casserole_7", "santas-sausage-casserole_8"]] [40889, "Introduction: Lemon Meltaway Pie--No Bake, Gluten Free, Vegan, and Amazing!. I recently came across the cookbook Chocolate Covered Katie: Over 80 Delicious Recipes That Are Secretly Good for You by Katie Higgins and was nothing but impressed, stunned even. Being chronically ill, I get energy from the food I consume, and I already know that sugars do very little to help get me moving, but you can probably tell from the majority of my Instructables, I do enjoy my desserts. Katie Higgin's cookbook truly does let you have your cake, brownies, pie, and eat them too. She's found a way to make almost everyone's favorite desserts vegan, low sugar, calorie friendly, and somewhat healthy, while still maintaining tremendous flavor. You can visit her blog Chocolate Covered Katie, which gets as many rave reviews as her cookbook.The first time I read her recipe for this Lemon Meltaway Pie, it sounded so outlandish I had to try it! The main filling components are cashews and cauliflower, let me say that again, cashews and cauliflower! As most things lemon appeal to me, I figured there was enough juice called for that the flavor would stand out. This pie is no bake, low sugar, and took me less than an hour to make as the crust comes together in a food processor, and the filling in a high speed blender. It does require the easy advance prep of soaking the cashews 6 to 8 hours (I soaked mine overnight), and thawing frozen cauliflower (thawed in a bowl in my refrigerator overnight). The crust is made of ground oats and coconut, a bit of brown sugar and salt bringing out both flavors for a nutty, crunchy crust that tastes like bits of a great granola. Using coconut oil in the crust and filling gives the pie a slightly tropical feel. I decided to add a topping of whipped coconut cream, further complimenting the existing coconut flavor. Using fresh lemon juice brings a welcome burst of flavor and almost cheesecake-like texture is obtained when the ingredients all come together and the pie is chilled. As we (finally!) turn the corner from winter into spring this Pi(e) day, eating this pie is akin to sitting on a comfy beach chair, basking in the sunlight, looking out at the Caribbean. The best part might be that you can eat plenty of this pie and still look forward to bathing suit season as you watch the snow melt. And a special delight is reserved for whomever makes it, when they reveal the secret ingredients to this dreamy lemon pie! Happy Pi(e) day, enjoy! Serves 8Recipe adapted from, and reprinted with permission: Credit: Chocolate Covered Katie by Katie Higgins (Grand Central Life & Style; copyright 2015) Step 1: Gather Ingredients. For the crust:1 cup rolled oats 1/2 cup shredded unsweetened coconut1/4 cup melted coconut oil, or vegetable oil2 tablespoons light brown sugar1/4 teaspoon saltFor the filling:1 cup raw cashews or macadamia nuts, soaked (to prepare: cover nuts with water and soak for 6 to 8 hours, drain before using.)2 cups loosely packed frozen cauliflower, thawed completely1/3 cup melted virgin coconut oil1/4 cup plus 2 Tbsp. lemon juice1 tablespoon vanilla extract4-6 tablespoons maple, or agave, syrup (I used Trader Joe's Maple Agave Syrup Blend)1/4 teaspoon saltFor whipped coconut cream:Half can of coconut cream, or full can of coconut milk, refrigerated overnight, liquid discarded1/4 cup confectioner's (powdered) sugar, more or less to taste1/2 tsp. vanilla extract Step 2: Prepare Crust. Grease a 9-inch pie plate with nonstick spray. Combine rolled oats, coconut, light brown sugar, and salt in a food processor; process until fine crumbs form, drizzle coconut oil over top, pulse until combined. Press dough into prepared pan in an even layer, pressing up along sides.Freeze while preparing the filling. Step 3: Prepare Filling. Drain nuts completely. Combine nuts and filling ingredients in a high powered blender, or food processor; process until completely smooth, adding liquid as needed until the filling is smooth (I started with 4 Tbsp. maple agave syrup, and needed to add 1 more Tbsp. plus 1 Tbsp. water to loosen the filling enough to easily rotate around the blades). Transfer filling to prepared pie crust and freeze until firm, at least 3 hours.(I have only tested this recipe using my high speed Vitamix, I can't be certain you'd achieve a smooth filling using anything less powerful.) Step 4: \u200bPrepare Coconut Whipped Cream. If your kitchen is warm, I recommend freezing your bowl and whisk for 15 minutes before whipping to help the cream stay cold. Spoon only the solidified coconut cream from the can into the mixing bowl, as I used Trader Joe's Coconut Cream which has little liquid, I only used half the can, which yielded enough for my family, you can use the full can if you love whipped cream.Start whipping using the whisk attachment on a stand mixer, hand beaters, or, if you're quick, a regular whisk, and increase the speed to medium, whisk for 30 seconds than add in vanilla extract and powdered sugar to taste. I find sugar brings out the coconut flavor, which complimented this pie, you don't have to add any, or you can use more. Increase the speed to medium high and whisk until cloud-like and fluffy, about two minutes. Again, whip to your preference, soft or firmer peaks. The whipped coconut cream will thicken as it chills, if you make it ahead, you may prefer to whisk again before serving. As you can see, I used the whipped coconut cream as decoration for Pi(e) day and saved the rest for people to serve themselves. After freezing the pie 3 hours, I covered it with plastic wrap, and transferred the pie to my refrigerator, we enjoyed it the next day. If serving from frozen, I'd let it thaw about half an hour at room temperature so the filling is custardy again.Spoon whipped coconut cream over pie before serving, delight in the reactions of your loved ones when you tell them this delicious lemon pie was made using cashews and cauliflower! Happy Pi(e) Day, enjoy! Leftovers can be stored, covered, in the refrigerator for up to three days. ", ["lemon-meltaway-pie-no-bake-gluten-free-vegan-and-a_0", "lemon-meltaway-pie-no-bake-gluten-free-vegan-and-a_1", "lemon-meltaway-pie-no-bake-gluten-free-vegan-and-a_2", "lemon-meltaway-pie-no-bake-gluten-free-vegan-and-a_3", "lemon-meltaway-pie-no-bake-gluten-free-vegan-and-a_4"]] [40890, "Introduction: Beef Filled Paprika With Cream Sauce Recipe. Ingredients:1000g ground beef500ml cream400g roasted paprika6 paprikasalt, pepper & paprika Step 1: Preparation. Cut the paprikas in half and scatter salt, pepper & paprika into them. Scatter salt, pepper & paprikato the beef and stir it together. Fill the beef in the paprika and place them on an plate and put it in the oven at 180 degrees celsius circulating air. Give the cream to the roast paprika add salt, pepper & paprika and mix it with a blender. Step 2: Finish. After 20 minutes pour the paprika cream mix over the filled paprika. Put the plate back in the oven for another 20 minutes. Serv it with rice or else and enjoy.Look at my other work.https://www.youtube.com/channel/UClE2pnTDfDwsbUnaw...", ["beef-filled-paprika-with-cream-sauce-recipe_0", "beef-filled-paprika-with-cream-sauce-recipe_1", "beef-filled-paprika-with-cream-sauce-recipe_2"]] [40891, "Introduction: Jellied Marshmallow. These marshmallow are best served chilled! Step 1: Ingredients and Method. 43 g jello powder of any flavor you like1/3 hot boiling water1/2 c sugar1 1/2 tbsp light corn syrupDissolve jello in water then stir in sugar, keep stirring until sugar is dissolved as wellAdd in corn syrup and stir wellChill for 20-25 minutes then beat until stiffPour mixture onto a wax paper lined mold or parchment paper sprinkled with icing sugarChill overnight Step 2: Enjoy~. Take out mold from fridge and dump marshmallow on icing sugar lined parchment paper on a cutting boardCoat marshmallow with icing sugar and sliceThat's it :)", ["jellied-marshmallow_0", "jellied-marshmallow_1", "jellied-marshmallow_2"]] [40892, "Introduction: Kefir Smoothies. The last 2 mornings, I have made these delicious refreshing kefir smoothies! They are super tasty & ooh so good for you too! Let\u2019s check them out! Step 1: Gather Your 4 Ingredients!. Recipe: For 2 big smoothiesIngredients:500 ml (2 cups) low-fat kefir 45 gr (1/2 cup) gluten-free medium-sized oats 1 +1/2 large ripe frozen banana 1 teaspoon home-made vanilla extract Step 2: Blend & Enjoy!. Place all of your ingredients into your beloved Vitamix container or blender. Place fitted lid & tamper in. Blend onto full high-speed until it is fully mixed. Use tamper to push ingredients into the running blades. Pour into lovely smoothy glasses, sip & enjoy! MMM!You can also find this lovely recipe here on my blog: https://sophiesfoodiefiles.wordpress.com/2016/11/23/refreshing-kefir-smoothies/", ["kefir-smoothies_0", "kefir-smoothies_1"]] [40893, "Introduction: Chocolate Espresso Crinkle Cookies. A sweet, fudgy cookie with an extra sugar surprise! :) Step 1: Ingredients. - 1 cup of all-purpose flour- 1/2 cup of unsweetened cocoa powder- 1 tsp of baking soda- 1/2 tsp of salt- 1/4 tsp of baking powder- 3 eggs- 1 cup of light, packed brown sugar- 5 tsp of instant espresso powder- 1 tsp of vanilla extract- 4 oz of unsweetened chocolate- 4 tbsp of unsalted butter, softened- 1/2 cup of white, granulated sugar- 1/2 cup of confectioner's sugar Step 2: Prepare. Preheat oven to 350\u02daF. Line two baking sheet with parchment paper.In a small bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl attached to an electric mixer, whisk together eggs, brown sugar, espresso powder, and vanilla. In a small bowl, melt unsweetened chocolate and butter [in microwave or over double boiler (in bowl over simmering water)]. Whisk chocolate mixture into egg mixture until well combined. Stir in flour mixture until just combined. Step 3: Dip. Take about 1-2 tbsp of cookie dough, roll in ball, and roll in white, granulated sugar. Then roll in confectioner's sugar, and place on cookie sheet, each about 2 inches apart. Bake cookies for about 10 minutes or until they have puffed up and have a cracked appearance. Step 4: Enjoy!. Serve, and enjoy with milk!", ["chocolate-espresso-crinkle-cookies_0", "chocolate-espresso-crinkle-cookies_1", "chocolate-espresso-crinkle-cookies_2", "chocolate-espresso-crinkle-cookies_3", "chocolate-espresso-crinkle-cookies_4"]] [40894, "Introduction: Easier Than Pi (and Fewer Calories Too!). Imagine having 24 pieces of pie for about 300 calories....whaaaat?!?!?!?!?\u00a0\nThat's right, this Instructable shows how to make mini\u00a0appetizers that resemble\u00a0small slices of pumpkin pie.\u00a0 They are ideal to take as an appetizer to a\u00a0book (wine/whine) club meeting, to cleanse the palate\u00a0between a self imposed\u00a0pie-tasting event, or as an extra Thanksgiving nibble.\nLet's get going... Step 1: Gather Ingrediants. Cheddar flavored Chex Mix\n2 oz of block\u00a0cheese\nA wee bit\u00a0of soft\u00a0cheese, such as\u00a0Neufchatel or Cream Cheese Step 2: Sort Through the Chex Mix. To\u00a0 resemble a slice of pie,\u00a0you'll want to use crackers that have a trangular shape\u00a0for the base of the crust, along with some that have a ruffled edge for the upper portion of the crust.\nRather than buying a couple of boxes of crackers, I found both of these shapes\u00a0in the Cheddar Flavored Chex Mix, and after sorting through a new package of\u00a0the mix\u00a0I ended up with about 1/2 cup of combined triangles and ruffled shaped crackers.\u00a0\u00a0This\u00a0resulted in about 30 triangles and 27 ruffled crackers that were not broken.\u00a0 Step 3: (who) Cut the Cheese.... The\u00a0packaging of my low fat cheese identied that an inch was about an ounce, and from 2 oz of cheese I was able to cut about 8-9 thin slices.\u00a0\u00a0These slices were then cut into 4 triangles that were slightly smaller than the trianglar cracker, with (snacking)\u00a0scraps on each side\nUsing my mixer, I whipped up the\u00a0soft cheese so it would be easier to spread and placed\u00a0it in a ziplock fitted with a star tip. Step 4: Assemble Away.... \n Now the fun begins!\u00a0 Because these crackers are salty, your work area will get messy.\nI found it easiest to work in the following\u00a0assembly-line fashion, keeping a clean\u00a0damp towel\u00a0nearby to\u00a0remove cracker salt from my fingers:\n\t\tLay out trianglar crackers\n\t\tPlace a dot of Neufchatel/Cream Cheese on the crackers\n\t\tLayer the triangle slice of cheese on top of each cracker\n\t\tPlace some Neufchatel/Cream Cheese on the side of the crackers\n\t\tPress\u00a0a ruffled cracker on the side of each cracker\n\t\tDab/Pipe a bit of softened cheese to resemble whipped created (optional)\n\t\tOnce all slices have been prepared, place in random directions on a serving dish\n\t\t\u00a0\n\tIn hindsight, I realize\u00a0purchasing boxes of the specific\u00a0cracker shapes, along with\u00a0pre-sliced cheese and a container of whipped cream cheese would've been more convenient, but even without doing so these goodies are still\u00a0easier than making/memorizing pie/pi.\u00a0 Enjoy!", ["easier-than-pi-and-fewer-calories-too_0", "easier-than-pi-and-fewer-calories-too_1", "easier-than-pi-and-fewer-calories-too_2", "easier-than-pi-and-fewer-calories-too_3", "easier-than-pi-and-fewer-calories-too_4"]] [40895, "Introduction: Coca Cola Chicken Wings. \n Coca Cola chicken is a surprisingly tasty, easy recipe for making a different style of wings. \u00a0A popular dish in China, the recipe for Coca Cola chicken is simple in its make up and closely resembles that of soy sauce chicken. \u00a0The addition of Coca Cola creates a sweet, caramel flavor, perfectly offset by fresh green onions. \u00a0I chose to use Sherry vinegar in this recipe, but Mirin or rice wine would create a more authentic finished dish.Ingredients:\n\t\t2 pounds chicken wings, wings and drummettes separated\n\t\t1/4 cup soy sauce\n\t\t2 tablespoons Sherry vinegar\u00a0\n\t\t3/4 cup Coca-Cola - I used the kind with real sugar\u00a0\n\t\t2 green onions, chopped\n\t\tToasted sesame seeds\n\t\t2 tablespoons vegetable oilDirections:\n\t\tMarinate the chicken wings in half the soy sauce for 15 minutes at room temperature, turning to coat both sides of wings.\u00a0\n\t\tIn a small bowl, combine remaining soy sauce, Coca Cola, and vinegar.\n\t\tHeat oil in a large skillet.\n\t\tSear chicken wings until browned - about 3 minutes on each side.\n\t\tAdd soy-coke mixture and bring to a simmer.\n\t\tSimmer over very low heat, uncovered, until the sauce is reduced, about 25 minutes.\nServe chicken topped with sesame seeds and chopped green onion. \u00a0\nEnjoy!\n ", ["coca-cola-chicken-wings_0"]] [40896, "Introduction: Cheesy Potatoes (AKA Mormon Funeral Potatoes). This is a Thanksgiving/Christmas/Easter favorite. In the Plains States, where I grew up, we called this Cheesy Potatoes. Apparently it's called Funeral Potatoes in Utah. Features all the dairy and a small amount of potatoes. Step 1: Gather Ingredients. You will need:2 lbs. frozen hash browns (thawed)1 can cream of chicken soup1 cup sour cream1 cup chopped onion8 oz. grated cheddar jack8 oz. grated velveeta3/4 cup butter (one and a half sticks)1/2 t salt2 cups crushed corn flakes Step 2: Other Preparation. Spray a 9\"x13\" pan with nonstick cooking spray and preheat your oven to 350 degrees. Step 3: Mix Together Filling. In a large bowl, mix together potatoes, soup, sour cream, onion, cheddar jack, velveeta, one stick of melted butter, and salt. Step 4: Put Filling in Baking Dish. Spread the filling into the dish evenly. You'll need to pack it down too. Step 5: Crush Corn Flakes. Fill a two cup measure with corn flakes and start crushing. Keep adding and crushing until you have two cups of crushed corn flakes. Step 6: Make Topping. Melt the other half stick of butter and stir it in with the corn flakes. Spread this on top of the filling. Step 7: Bake and Enjoy.. Bake at 350 for 45 minutes. Give yourself a heart attack from all the cheesy goodness. Who knows, maybe they'll serve more of these at your funeral! Step 8: . ", ["cheesy-potatoes-aka-mormon-funeral-potatoes_0", "cheesy-potatoes-aka-mormon-funeral-potatoes_1", "cheesy-potatoes-aka-mormon-funeral-potatoes_2", "cheesy-potatoes-aka-mormon-funeral-potatoes_3", "cheesy-potatoes-aka-mormon-funeral-potatoes_4", "cheesy-potatoes-aka-mormon-funeral-potatoes_5", "cheesy-potatoes-aka-mormon-funeral-potatoes_6", "cheesy-potatoes-aka-mormon-funeral-potatoes_7"]] [40897, "Introduction: How to Make Pancetta. Until recently, if you had a craving for some thinly sliced, salty cured pork, your best bet was to head to the local grocery store. But with specialty cuts of pork particularly pork belly now becoming more widely available in most supermarkets, the door is opening for the adventurous cook to try his or her hand at making charcuterie at home. I had been eager to try making charcuterie in my own kitchen for quite a while and finally decided it was time to get started. Looking for a simple first project, I quickly set my eyes on pancetta. A close cousin to bacon, pancetta has similar salty, rich pork flavors, but without the smoke. Moreover, pancetta is infused with bold flavors from the black pepper, dried herbs, and spices added to the curing mixture. For a beginner in the world of home curing, pancetta was the ideal choice. As far as curing went, the method was pretty basic and didn\u2019t require much hands-on time. Plus, the little equipment required and short grocery list made it perfectly suited for my small apartment kitchen. A note on buying: Whole pork belly is usually sold in 11-pound slabs, though for my recipe, I stuck with about half of a slab (5 pounds) to keep things more manageable. If you are feeling particularly adventurous, you can buy a whole belly, cut it in half widthwise, then double the spice mixture to make two slabs of pancetta. In either case, pay close attention while selecting your pork and only choose belly that has a fresh, clean smell, light pink skin, and deep-red meat. Step 1: Skin It. To prepare the pork belly for curing, remove the skin. To do this, I started by separating the skin from the fat layer in one corner of the pork belly. Then, holding the knife almost parallel to the belly with one hand and the corner of skin with my other hand, I made short horizontal cuts, pulling the skin back as I moved across the belly. Step 2: Trim It. Once the skin is removed, flip the belly over, trim it to a uniform thickness, and square off the sides. This helps produce a pancetta that rolls evenly. Once trimmed, set the prepared pork belly aside in a large nonreactive baking dish while mixing the cure. Step 3: Mix It. For a 5-pound pork belly, most reliable recipes I found called for \u00bc cup kosher salt and 1 teaspoon pink salt (also known as curing salt). Since the balance of salt to protein can be delicate when it comes to achieving a proper cure, I kept to these quantities. Adding a variety of fragrant ingredients to the basic cure infuses the belly with flavor. I used black pepper, brown sugar, rosemary, juniper, garlic, red pepper flakes, bay leaves, thyme, and nutmeg. Mix them together thoroughly to make sure they are distributed evenly. Step 4: Rub It. Spread the cure over the belly and rub it into the sides and edges. Step 5: Sprinkle It. While researching recipes for my pancetta, I found one that called for sprinkling a little red wine onto the cure for added flavor. I gave it a try with one of my batches of pancetta and really enjoyed the added fragrance it brought. When you do it, make sure to sprinkle the wine gently to prevent the cure from washing away. Step 6: Cure It. Once the belly is coated with the cure and wine, wrap it tightly in plastic wrap and place it in the refrigerator to cure until the soft fleshy texture of the belly turns firm. Over the course of fully curing (it took me about 7 days), flip the belly daily and redistribute the rub mixture. Step 7: Rinse It. After the pancetta is fully cured, rinse off the cure mixture thoroughly, making sure to remove any herb or spice pieces that remain stuck to the meat. After rinsing, pat the belly dry with paper towels. Step 8: Spice It. With the meat side of the pancetta facing up and the long side facing you, sprinkle on 2 tablespoons coarsely ground black pepper a typical addition before rolling pancetta. The fresh pepper adds additional pungent notes to the final pancetta. Step 9: Roll It. It\u2019s important to roll the pancetta as tightly as possible to avoid any air pockets in the center of the cylinder, which could provide space for bacteria to grow. To roll the pancetta, start with the closest side and tightly roll it away from you. Step 10: Tie It. Beginning in the center of the pancetta and working your way out to the sides, tie the cylinder with kitchen twine at \u00bd-inch intervals the tighter, the better. Step 11: Dry It. Once the pancetta is completely tied, trim away excess twine. After forming a loop on one end of the pancetta for hanging, hang it in a cool, humid place, away from sunlight, and let it dry for 2 weeks. The ideal conditions are somewhere around 60 degrees with 60% humidity (my basement was a good spot). Step 12: Slice It. After drying, your pancetta will be ready to slice.", ["how-to-make-pancetta_0", "how-to-make-pancetta_1", "how-to-make-pancetta_2", "how-to-make-pancetta_3", "how-to-make-pancetta_4", "how-to-make-pancetta_5", "how-to-make-pancetta_6", "how-to-make-pancetta_7", "how-to-make-pancetta_8", "how-to-make-pancetta_9", "how-to-make-pancetta_10", "how-to-make-pancetta_11", "how-to-make-pancetta_12"]] [40898, "Introduction: Grill Hook Upgrade. Hanging hook improvement for Dyna-Glo GrillI live in a condo and found this small grill with fold down shelves and storage underneath. The little hook knobs on the shelves are supposed to be a convenient place to hang tools. I got pretty sick of stuff falling off those dumb knobs. I put magnetic hooks inside and on the front of the door. They mostly work, but occasionally get knocked off. I set out on a mission to somehow upgrade the shelves with better hooks. This is the end result.PartsM6 304 Stainless Steel Ring Screw Hook Bolt Screw Rings with a Round Screw Hook Lengthened Screwhttps://www.amazon.com/gp/product/B01LYM80S4 M6 Nuts M6 Washers (optional, I skipped them)Tools Pliers Wrench Rotary Tool Cut Off Wheel (I used fiberglass) Sanding bit (I used a grinding stone) Step 1: Remove Old Hooks. I removed (unscrewed) the existing knobby hooks and took them to a hardware store to determine their size and thread type. Mine were M6-1.0. I eventually found a suitable M6 hook online. But, I quickly discovered the style of hook made tool hanging cumbersome. Step 2: Cut the Hooks. I used a Dremel rotary tool and fiberglass cut off wheel to modify the hooks so tools could be placed and removed easier.Once I decided how much of the hook I wanted to remove, I marked it with a permanent marker. I then used my portable work center to clamp the hook into place. The cut off pieces will be very hot, hot enough to melt plastic. I was able to position the hook in the clamp, so that the cut off pieces would fall to the concrete below. Stand out of the way of the sparks as your are cutting. Step 3: Sand the Hooks. There may be some rough / sharp edges where you cut. I used the rotary tool and a grinding stone bit to clean up the rough edges. Step 4: . Step 5: Install the Hooks. Once the hooks are cleaned up and have had a change to cool off, you can start installing them onto the grill shelf. An M6 nut on either side keeps the hook in place and prevents it from turning. Install one nut on the hook before installing it on the shelf. Thread the hook into the shelf. Install the second nut on the alternate side. Once you get the hook into place and positioned (pointing upwards) you can tighten both nuts to keep the hook from turning and moving out of place. Step 6: Trim the Screws (optional). I went back and trimmed some of the screws. A hacksaw works well (but is slow). Dremel cut off wheel would be faster. Just be careful on the threads in case you need to remove/reinstall a bolt.", ["grill-hook-upgrade_0", "grill-hook-upgrade_1", "grill-hook-upgrade_2", "grill-hook-upgrade_3", "grill-hook-upgrade_4", "grill-hook-upgrade_5", "grill-hook-upgrade_6"]] [40899, "Introduction: How to Make Great Burgers at Home. Recently I decided I was not happy with the burgers I'd been making for years. They just weren't the same as what you'd get in a restaurant - always a little dry and very dense. I started to research what made a burger awesome and trying out every trick I found - this instructable is a compilation of all the tips that made a difference for me. :DIf you want to find out how to make a great burger at home, keep on reading! It's really not as complicated as you'd think. I'd also love to hear how you cook your burgers - if you have any tricks, post them in the comments below! Step 1: Things You'll Need for a Great Burger. Ingredients:good quality ground beef - preferably 80/20. It needs the fat to be tasty! Try to find local grass fed beef and buy it from a butcher if you can - the better your beef the better the burgers.salt & peppertasty buns - I like to buy them from local companies so they're nice and fresh.bacon fat - this is my preferred fat to cook all burgers in! You can store bacon fat forever in the fridge, or you can just cook a few strips of bacon before you put the burgers on. whatever toppings you enjoyThat is really and truly all you need for a great burger. As long as you have good ingredients and follow this instructable you'll be a burger hero. :DTools:a cast iron OR heavy nonstick skilletan instant read thermometer (optional, but really helps if you're new to cooking burgers!) Step 2: How to Form Burgers Properly. The big thing to remember here is to be gentle. The less you touch the ground beef, the better the burger will be.This means no mix-ins. But I promise you don't need them.Decide what size burgers you want and split your ground beef into equal amounts. (We normally make 4 burgers from 1 pound of beef.) I just eyeball it and break it up with my hands, though you can use a scale if you're feeling scientific. Once it's divided out, make a ball from each portion - just gently roll it in your hands.Then flatten each ball gently between your palms - smooth out the edges with your hands. Try to make the burgers just slightly larger than the buns because they'll shrink a little when they cook.Make a fairly deep dimple in the very middle of each burger. This dimple will keep the burgers from puffing up as they cook - they'll stay a little flatter! Step 3: Make Sure to Season the Burgers Well. The ultimate rule of making a delicious burger: only season the outside of the burger patty. Never, ever season the ground beef and then mix it before forming the burgers. This makes for extremely dense burgers that are not great to eat. The kneading and salt just turns them into bricks. Check out this awesome post at Serious Eats for photo proof!As far as proper seasoning: I put a TON of salt on the outside of the burgers. A big pinch on both sides, sometimes two. You need to be able to see the salt. You will lose a little in the pan while it's cooking, so don't worry if it looks like a lot. Apply as much pepper as you like - it's not as important to the finished product, so it's just a matter of personal taste. Step 4: Cook Up Some Bacon . I love cooking my burgers in bacon fat.If you don't have bacon fat on hand, cook up a few strips of bacon before cooking the burgers. Bacon on burgers is obviously a magical combination, and cooking your burgers in bacon fat makes them 800% more magical. If you're not into bacon - try using unsalted butter to cook in instead! Step 5: Toast Your Buns. I never used to do this, but it really does make for a burger with more texture. Toasting the bun helps it stand up to juices from the burger and any condiments you add. I like to go fairly dark when toasting - I think it really helps the flavor of the burger. :) Step 6: How to Cook a Burger. You want to cook the burgers over high heat fairly fast. That means you'll get a nice sear on both sides. On my gas stove, I cook them at medium high heat. (Knob set between 7-8)Heat the pan up and make sure you have a nice layer of bacon fat across the bottom of the pan. Once it's nice and hot place the burgers into the pan dimple side up. If you don't hear a lot of sizzling, your pan is not hot enough.General cooking times:1/4 pound burgers, I normally cook them for 2 minutes on the first side. 1 minute more on the other side.1/2 pound burgers normally get cooked for 4 minutes. 3 minutes on the other side.As soon as you flip the burgers, add the cheese if you're into that. After flipping them, you can either test the burger by poking at it (this will come naturally with practice, but it's tricky to do at first!) or by using an instant read thermometer. I always cook my burgers between 140 - 150 F. The USDA recommends 160 F but I find that leads to crumbly, dry and pretty terrible burgers. I've never ever gotten sick, but keep in mind that there is a small risk!As soon as your burger is where you want it, pull if off the heat and put it onto a bun. Step 7: Top It With Whatever the Hell You Want. Really. I'm not about to tell you what should go on it!Lately we've been really into homemade BBQ sauce (Though I've been subbing in chipotle powder for chili powder), bacon, homemade pickled jalapenos, and raw white or yellow onion. SO GOOD. Tyler adds cheese to his but I abstain for the sake of my stomach - it's amazing even without it!In the last few weeks we've probably had that style of burger six times. It's such a simple and easy dinner. Check out my other instructables for some great side dishes, too! :D", ["how-to-make-great-burgers-at-home_0", "how-to-make-great-burgers-at-home_1", "how-to-make-great-burgers-at-home_2", "how-to-make-great-burgers-at-home_3", "how-to-make-great-burgers-at-home_4", "how-to-make-great-burgers-at-home_5", "how-to-make-great-burgers-at-home_6", "how-to-make-great-burgers-at-home_7"]] [40900, "Introduction: Old-Fashion Hamburger Gravy. This recipe is a true classic hamburger gravy recipe it\u2019s so easy and delicious! Back in the 1960\u2019s, my parents were (their mid twenties) raising 5 young children. Money was tight and at times food was scarce. With only a pound of hamburger, my mom could prepare about once a week, feeding the whole family.And nowadays, as I prepare this traditional hamburger gravy with mashed potatoes for my family, I'm reminded of fond memories of my family when I was a child. It\u2019s still a favorite of mine. Step 1: Ingredients:. 1/2 lb. ground beef1 medium onion, chopped1 1/2 cups water, beef broth or beef stockSalt and pepper, season to taste2 tbsp. flour1/3 cup cold water1 drop browning sauce, opt. Step 2: Beef:. Place hamburger in a large, deep skillet. Crumble and cook over medium high heat until no longer pink. Step 3: Goodbye Grease:. Drain off the grease and return to the burner. Step 4: Onions:. Add the chopped onions and mix to combine. Cook over medium high heat, stirring frequently, until onions are softened. Step 5: Seasonings:. Season with salt and pepper. Step 6: . Add water, enough to just cover the meat.Bring to boil, lower heat, cover and simmer for 40 minutes. Step 7: . Stir in small measuring cup, combine flour, cold water mix well, removing a lumps. Then gradually stir flour mixture (add until right consistency) into the hamburger gravy mixing as you pour to eliminate lumps. Step 8: Browning Sauce:. If using browning same, add 1 to drops, as alittle goes a long ways.Mix well to combine with meat gravy. Step 9: . Simmer for another 20 minutes, stirring frequently. Step 10: . Serve with fresh mashed potatoes and homemade biscuits. Very good!!! Super easy!\"", ["authentic-hamburger-gravy_0", "authentic-hamburger-gravy_2", "authentic-hamburger-gravy_3", "authentic-hamburger-gravy_4", "authentic-hamburger-gravy_5", "authentic-hamburger-gravy_6", "authentic-hamburger-gravy_7", "authentic-hamburger-gravy_8", "authentic-hamburger-gravy_9", "authentic-hamburger-gravy_10"]] [40901, "Introduction: How to Make Cinnamon Sugar. \nThis is an Instructable on how to make cinnamon sugar...\nYou can use cinnamon sugar on buttered toast or topping for quick breads, cobblers, muffins, coffee cakes, oatmeal, applesauce or just about any dessert or breakfast bread. Step 1: Ratio. Ingredients:\n\tTypical proportions of sugar to cinnamon range from 3:1 to 16:1.\u00a0\n\t1/4 cup granulated sugar to 3-4 teaspoons ground cinnamon. (4:1 to 3:1)\n\t1/4 cup granulated sugar mixed with 2-3 teaspoon ground cinnamon. (6:1 to 4:1)\n\t1/2 cup granulated sugar to 1 tablespoon ground cinnamon. (8:1)\n\t1/2 cup granulated sugar to 2 teaspoons ground cinnamon. (12:1)\n\t1/2 cup\u00a0granulated\u00a0sugar to 1 1/2 teaspoons ground cinnamon (16:1)Note: I find that my favorite ratio is (16:1) but included the others for you to decide. Step 2: Mixing Ingredients. Mixin'\n\tI find this step to be the most troubling, It never ceases to amaze me how well the two substances mix... they must have been\u00a0meant\u00a0for each other.\n\tI suggest getting a container that has a lid and mixing by shaking, if you are\u00a0totally\u00a0clueless to what I just said then look at the pictures... Step 3: Enjoying. \nNom Nom, congratulations you made cinnamon sugar... \u00a0that is if you were\u00a0successful other wise you may have created a hazardous\u00a0bi-product\u00a0of sugar and unidentified materials. \u00a0If you have indeed created a disaster I suggest disposing of it and starting over.\u00a0\nAll feed back is welcome, thanks.", ["how-to-make-cinnamon-sugar_0", "how-to-make-cinnamon-sugar_1", "how-to-make-cinnamon-sugar_2", "how-to-make-cinnamon-sugar_3"]] [40902, "Introduction: Vegetable Rice Cooked With Coconut Milk. The rich and creamy coconut milk vegetable rice is an easy to cook dish that is cooked with basmati rice (long grain) ,coconut milk, vegetables and spices.Since the coconut milk is rich, creamy and bit sweeter than cow's milk, it is considered as vegan alternative for milk in many recipes.This coconut milk vegetable rice is so tasty it even makes a great recipe for your loved ones lunch box too. Try this easy yet tasty recipe and enjoy!!! Step 1: Ingredients. 1) Basumati Rice (or Long grain rice) - 1 Cup 2) Coconut Milk - 1 Cup 3) Bay leaf - 14) Cinnamon stick - 15) Cardamom - 2 6) Cloves - 47) Green Chilli - 1 (add more if you need it spicy)8) Cumin seeds - 1 tsp9) Crushed Ginger(1\" piece) and Garlic (2 pods) 10) Chopped onion - 1/3 Cup11) Chopped Carrot - 1/3 Cup12) Chopped Potato - 1/3 Cup 13) Green Peas - 1/3 Cup 14) Butter - 1 Tbsp15) Chopped Mint leaves - 4 -5 strands16) Chopped Cilantro - 4-5 strands 17) Lemon juice - 1 tsp18) Water - 1 Cup Step 2: Sauteing the Vegetables . 1) Place a pan on medium heat and add the butter.2) Once the butter melts, add in the cinnamon stick,cardamom, bay leaf, cloves, cumin seeds, ginger garlic, green chilli and saute for 2 min.3) Then add the onions and half of chopped mint leaves and cilantro leaves. 4) Keep sauteing and adding on all the vegetables one by one.5) Now add the salt and cover the pan and cook on low heat till the vegetables are 75 % done.( Add little water if the vegetables stick to the pan.) Step 3: Cooking the Rice in Coconut Milk . 1) In a electric cooker, add the soaked and drained rice.2) To that add in the sauteed vegetables,lemon juice, coconut milk, remaining mint and coriander leaves and mix.3) Then add 1 Cup water(For 1 Cup rice = 1 Cup coconut milk + 1 Cup water ). Proportion of coconut milk and water can be altered as per your taste buds. For more creamier taste increase the coconut milk and reduce the water.4) Now check for the seasoning (salt) and add if necessary. Later this point seasoning is not possible.5) Cover the lid and allow it to cook. Cooks approximately for 20 min. 6) Once cooked, switch off the cooker and allow it sit for few minutes (5 min)Preparing the yogurt side:To the 1/2 cup of yogurt, add some grated carrots, diced onions, chopped coriander leaves and salt. Mix everything well. Yogurt side is done !!! Enjoy this rich and creamy coconut milk vegetable rice and the side with your loved ones!!!", ["vegetable-rice-cooked-with-coconut-milk_0", "vegetable-rice-cooked-with-coconut-milk_1", "vegetable-rice-cooked-with-coconut-milk_2", "vegetable-rice-cooked-with-coconut-milk_3"]] [40903, "Introduction: Refreshing Chilled Cucumber & Yogurt Soup Recipe. Another refreshing chilled summer soup! Cucumber, yogurt and dill really go well together! Why spend hot summer days cooking when all you have to do is cut, blend, chill & serve!www.happyfoodstube.com/chilled-cucumber-yogurt-soup Step 1: Ingredients:. 3 Medium cucumbers (500 g) 6 Table spoons Greek yogurt2 Table spoons Fresh Flat leaf Parsley2 Table spoons Fresh Dill1 small \u2013 medium onion\u00bd Tea spoon SaltBlack Pepper to tasteOptional: Lemon juice (1 Table spoon)Serves \u2013 2Wash, peel & cut the cucumbers into chunks. Add to a bowl or a food processorPeel & cut the onion & add to the bowl/food processor.Add Greek yogurt, parley (leaves, no stems), dill (discard the hard stems), salt, pepper and mix using a hand blender or the food processor.When all the ingredients are well blended, taste and season if necessary. Add about a table spoon of lemon juice (optional).Cover with cling film and place in your fridge for several hours or overnight.Serve cold. Step 2: Watch the Video for This Tutorial:. www.youtube.com/watch?v=JBqjlugO45Q Step 3: Visit Our Website for More Recipes and Videos. www.happyfoodstube.comwww.youtube.com/happyfoodstube", ["refreshing-chilled-cucumber-yogurt-soup-recipe_0"]] [40904, "Introduction: Mountain Bread\u2122 - Spinach & Feta Triangles. We've kept this delicious Spinach & Feta Triangles really basic, you can alter it the way you like!Replace pastry or dough for Mountain Bread and you have a delicious healthier alternative!What you need:Mountain Bread of choiceFeta 250gSpinach 200g Step 1: . Pre-heat oven to 180\u00bac (356\u00baf). Combine feta and spinach and mix together. Step 2: . Cut the Mountain Bread into 2. Place the feta and spinach mixture in the corner. Start to form a triangle by lifting the bottom corner up. Follow along until you can't fold anymore.Use water to seal the edge. Step 3: . Place the triangles onto a lightly sprayed oven tray and place in the oven for 5-10 minutes or until golden and crispy. Step 4: . Subscribe and Follow Us to get the latest UpdatesWebsite: mountainbread.com.auYoutube | Facebook | Instagram | Pinterest | Twitter | Google+", []] [40905, "Introduction: Swiss Sunday Zopf. The Swiss love good bread and they are excellent bakers. On Sundays they love to eat the Butter-Zopf, a soft bread similar to the Challah, the Jewish bread.\nIt is a traditional Sunday bread and it's said it's origin is coming from a custom whereby widows cut off their braided hair and buried them with their husbands. Later on they buried a bread loaf in this shape instead of their hair. This bread has been known in Switzerland since the middle of the 15th Century.\nWe like to eat late on Sundays and have a Brunch instead of breakfast. Most often my people scream for a Zopf.... Step 1: . This is my favorite recipe:\n1 kg strong bread flour\n1 Tbsp Salt\n150 g soft Butter\n14 g of dried Yeast (or 42 g fresh Yeast)\n500 ml warm Milk\n1 Egg and 1 Tbsp Oil for the glaze\nI usually work the dough with my trusty kitchen machine, but you can make it also by hand.\nPour the flour in to a bowl. Add the soft butter cut into pieces into the middle of this mixture. Sprinkle the dried yeast into some of the warm milk (please be careful not to make it too hot!) The fresh yeast can be dissolved with a little sugar. Add this to the flour and then add the rest of the warm milk.\nMix this all together and knead to an elastic dough. Once the dough comes together add the salt and go on kneading. With a kitchen machine it only needs 5-10 minutes. By hand it might need longer, the dough will have some air bubbles if cut into it.\nLeave covered in an oiled bowl for at least 2 hours until the dough has doubled in size. Step 2: . Now we need to form the bread:\nPut the dough on a floured surface and cut into two pieces. Roll out these pieces into rectangles of the same size and roll them up tightly. You have now two long \"sausages\" of the same length. Roll them a little, so that the ends are slightly thinner.\nNow follow the hand drawn picture if you want a traditional Swiss braiding style Zopf with two dough rolls.\nDon't get discouraged if it does not look nice the first time. It looks easy but it needs practice. Step 3: . Or follow the photographs if you want to braid with 4 rolls. Step 4: . Or you could also just twist the dough together to create a simple form. Step 5: . Leave the Zopf to rest under a damp cloth for another 30 minutes.\nBrush with a mixture of one egg and 1 tbsp oil; this will give the bread a nice golden shine.\nThen bake at 200 C for 45 minutes.\nHave a wonderful Sunday with the Swiss Sunday Zopf!", ["swiss-sunday-zopf_0", "swiss-sunday-zopf_1", "swiss-sunday-zopf_2", "swiss-sunday-zopf_3", "swiss-sunday-zopf_4", "swiss-sunday-zopf_5"]] [40906, "Introduction: Do You Want to Grab an Orange Ginger Chia Seed Pudding?. I topped my puddings with fresh orange parts dipped into vegan dark chocolate! Yum yum yumm!You can eat this as a filling breakfast or as a yummy dessert! :) If it is a breakfast, make larger portions than these ones! :) These are HEALTHY PUDDINGS, VERY EASY TO MAKE, VERY FILLING YUMMYLISCIOUS TOO! :) They are VEGAN & GLUTEN-FREE!Recipe: For 6 smaller puddingsIngredients: * For the puddings: 1/2 cup chia seeds ( 82 gr ) 300 ml freshly brewed ginger tea ( 1 cup + 1/3 cup ), ginger tea steeped for about 7 minutes into a 300 ml mug! 1 teaspoon ground ginger 1/3 cup freshly squeezed orange juice ( 80 ml ) to add some sweetness: 1 teaspoon maple syrup, grade C * For the chocolate dipped oranges:1 fresh orange, peeled, white bits & pits removed, cut into segments without skin 1/2 cup of vegan chocolate of your choice/ I used dark vegan chocolate Method:1. First, make your chia puddings. Brew your favorite ginger tea & steep in into 300 ml just boiled water. I let my tea steep for about 7 minutes. You must taste the ginger well. Take a medium bowl & ad chia seeds. Pour your ginger tea over the chia seeds & stir well through. Let it sit for 15 minutes, stirring often. Taste. You must taste the ginger. I added 1 teaspoon ground ginger for an added ginger kick! Then, I added the orange juice. Stir well through. I taste it again & added a bit of sweetness: 1 teaspoon of maple syrup, grade C. Stir well. It tasted just right! Ladle into fancy smaller dessert cups,& place into the fridge to stiffen up a bit more ( At least 4 hours ). 2. Now, in the meantime, make your chocolate dipped orange segments. In a bowl au-bain-marie melt your chocolate on medium heat. Stir it well through, no lumps, please! Dip your orange segments into the hot melted chocolate, try to dip them all the way into the chocolate. This is not easy at all! Place them on a Silpat & let them rest into the fridge to cool down & to let the chocolate harden. When cold enough to touch, use them & take them out of the fridge to be on room temperature. When you want to eat your desserts, take them 10 minutes before eating, out of the fridge. Place them on a fancy place mat & top each pudding with 1 to 2 chocolate dipped orange segments! Enjoy! This is lovely with a tea on the side! xxxYou can find this delicious recipe also here on my blog: http://sophiesfoodiefiles.wordpress.com/2014/11/06/orange-ginger-chia-puddings/", ["do-you-want-to-grab-an-orange-ginger-chia-seed-pud_0"]] [40907, "Introduction: Soursop Cake - Torta De Guanabana. This is an easy to do, yet really good tasting, cake of a tropical fruit.\nI think that the difficult part is to find the soursop : ( Step 1: Ingredients. You will need:\n1 1/2 cup\u00a0- Soursop pulp (about one soursop will do)\n1 cup - sweetened condensed milk\n1/2 cup - milk (for the filling)\n1 1/2 cup - milk (for the biscuits)\n125 g - savoardi type biscuits or other soft biscuit\nYou will also need:\nBlender\nRectangular cake pan (10\"x5\"x2\" or so) Step 2: The Soursop. \nSoursop (Guanabana in Spanish) is a delicious tropical fruit with a flavor that reminds a mixture of strawberry and pineapple with a creamy banana texture.\nTo now if it is ripe you only need to touch it. When it feels soft and the skin comes off easily then it's time to eat it.\nOf course you'll have to wash it first and then cut it in half lengthwise.\u00a0 Take out the center fibers and start taking out the skin with your fingers and prepare to get messy.\nStart unseeding it by pressing the small \"bags\" that contains each seed. This is the most time consuming step because the Soursop has a lot of seeds.\nYou will end up with the creamy, almost mashed up, pulp of your Soursop. Step 3: Blending. Throw into the blender your Soursop pulp, the sweetened condensed milk and the 1/2 cup of milk.\nBlend it until you got a soft and creamy mix. Step 4: First Layer. Put 3 to 4 spoons of your Soursop mix in the bottom of your rectangular cake pan and make a thin layer. Step 5: Biscuit Layer. Soak each biscuit in milk for each side (about 3 seconds) before you put them forming a layer in the pan. Step 6: Soursop Layer. Now put enough Soursop mix to form a 1/2 inch layer over the biscuits.\u00a0 Even it up with a spoon. Step 7: Repeat. Put another layer of biscuits (remember to soak them on milk first) and another layer of your Soursop mix. Step 8: To the Refrigerator. Once you have finished it's time to put it on the refrigerator for the night. Step 9: That's It!. After 8 hours in the fridge the cake is ready to eat.\nHope you enjoy this as much as I do.\nThank you for your comments.\nBye!", ["soursop-cake-torta-de-guanabana_0", "soursop-cake-torta-de-guanabana_1", "soursop-cake-torta-de-guanabana_2", "soursop-cake-torta-de-guanabana_3", "soursop-cake-torta-de-guanabana_4", "soursop-cake-torta-de-guanabana_5", "soursop-cake-torta-de-guanabana_6", "soursop-cake-torta-de-guanabana_7", "soursop-cake-torta-de-guanabana_8", "soursop-cake-torta-de-guanabana_9"]] [40908, "Introduction: Chocolate Valentines. This Valentine's day I made some chocolate heart shaped candies to share with my family and friends. It was a simple and delicious way to celebrate the holiday!\nAll you need is:\nA candy mold: I suggest a silicone ice cube tray\nChocolate Chips: The better the chips, the better the chocolates\nAdditions to the chocolates: Marshmallows, potato chips, chili powder if its dark chocolate, crushed almonds, peanut butter, coconut shavings, cereal such as rice crispies, another kind of chocolate, jelly etc.\nToppings for the chocolates: Sprinkles, smaller candies, nuts, or cocoa powder Step 1: Melting the Chocolate. Double boiler: If you don't have one of these I suggest:\n1) Fill up a saucepan with about 2 inches or more of water.\n2) Put a metal mixing bowl on top of the saucepan but do not allow the water to touch the bowl.\n3) Next put the chocolate chips in the mixing bowl and mix constantly, do not allow the chocolate to burn.\nIn a microwave:\n1) Use a microwave safe bowl for this part\n2) Add one layer of chocolate chips of your choosing to the bowl and microwave for 30 second increments. Mix after each session to see if it is fluid.\n3) After each microwaving session, mix the chips, sometimes they will just melt when exposed to a different part of the bowl.\n* Every microwave works differently but the melting process will vary so this may take a few tries before perfection. In my microwave it took 2 30 second sessions for one layer of chocolate chips. Be careful not to burn them, and keep in mind that different chocolates will melt differently* Step 2: Molding the Chocolates. Now that your chocolate is melted, you can pour it into your molds (or ice cube tray)\nThis is a good time to chop up any other ingredients that you will want to add to your chocolates.\nHere are some suggestions of chocolates to make before you add them to the mold:\n(All recipes are for an estimated 1/4-1/3 cup of chocolate chips\nAlmond Clusters: Chop up very finely (crush even) about 1/4 of a cup of almonds for every 1/3 cup melted chocolate chips and mix\nCoconut Clusters: Mix melted chocolate chips with coconut flakes, you can also put an almond (whole or half) on top for aesthetic reasons (Remember if you want something on top of your chocolate, you might want it to be the first thing you put in the mold depending on the size of it)\nPeppermint Hearts: Add 1 tsp. of peppermint extract to your melted chocolate chips\nOrange Hearts: Add 1 tsp. of orange extract to your melted chocolate chips\nPeanut Cluster: Chop about 1/4 cup of peanuts for every 1/3 cup melted chocolate chips and mix\nAlways experiment! If worst comes to worst, you can eat the misfits :) Step 3: Toppings!. \nBe creative! Add whatever you want to the top of your chocolates\nSprinkles, nuts, candy covered chocolates, etc.\nYou can foreshadow what kind of flavor the chocolate will be by adding different toppings for different chocolate types.\nYou can fill up a quart size plastic bag with some melted chocolate and then cut a hole in one of the corners to create a patter on top of your chocolate like, zigzags, hatched marks, polka dots, and anything you can think of, you can even spell something out with multiple chocolates\n*** Do not refrigerate or freeze your chocolates!! They will discolor due to an increased rate of oxidation, and although they will not taste any different, they will look less desirable (to some)\u00a0 room temperature is the longer way, but the prettier way ***", ["chocolate-valentines_0", "chocolate-valentines_1", "chocolate-valentines_2", "chocolate-valentines_3"]] [40909, "Introduction: Melted Snowmen Cookies. I know this is a little late for Christmas, but if the snow is falling (or you miss the snow) you and your kids will love making these cookies.\nNow, I am not taking credit for coming up with this idea, as I have had them before, made by friends. But, I have not seen an Instructable on them, so I thought I would publish a how-to-do.\nEnjoy Step 1: Ingredients. I used basic sugar cookies for this Instructable, but you can use any cookie base you want. It's the decorations that make everything\nCookies:1 cup shortening or butter\n1 cup sugar\n2 eggs\n1 teaspoon vanilla\n2-3/4 cups flour\n1/2 teaspoon baking soda\n1 teaspoon baking powder\n1/2 teaspoon salt\n1/4 cup milk\nDecoration:\nIcing\nIcing Pens\nAssorted candies\nLarge marshmallows Step 2: Mixing It Up. In large bowl, cream shortening and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and mix well.\nSift together flour, baking soda, baking powder, and salt. Add alternately to shortening mixture with milk, beginning and ending with dry ingredients. Step 3: Just Chill...... Cover dough and chill in refrigerator for 4 hours or overnight. (If chilled overnight, let dough sit at room temperature for 30 minutes before rolling out.) Step 4: ....And Bake. Preheat oven to 350 degrees F. On lightly floured surface, roll out dough using floured rolling pin to about 1/4\" thickness. Cut with cookie cutters.\nOr you can roll the dough into 1\" balls, place on cookie sheets and flatten with the bottom of a water glass dipped in sugar. Bake on ungreased cookie sheets at 350 degrees F for 7-10 minutes until very light golden brown around edges. Let cool on cookie sheets for about a minute, then remove to wire rack to cool completely Step 5: Ice Ice Baby..... Coat the cookies in icing (I did it when the cookies were still warm to help add to the authenticity of melting snowmen)\nadd a large marshmallow for a head. It does not have to look pretty as the messier the better.\nOnce the icing is hard, put the cookies in the microwave for a couple seconds to melt the marshmallow heads (just a little) Step 6: Decorate to the Death..... Use the icing pens to decorate to your desired look. Be creative. I cut little pieces of orange jelly beans for the nose\nI hope you enjoyed this Instructable and please post pics of your creations.", ["melted-snowmen-cookies_0", "melted-snowmen-cookies_1", "melted-snowmen-cookies_2", "melted-snowmen-cookies_3", "melted-snowmen-cookies_4", "melted-snowmen-cookies_5", "melted-snowmen-cookies_6"]] [40910, "Introduction: Smoked Salmon Terrine With Zucchini, Quinoa and Spinach. I would like to share with you my own recipe for terrine with fish and vegetables. For more tips and photos on this recipe, go to my blog post: Smoked Salmon Terrine with Zucchini, Quinoa and Spinach Step 1: Ingredients:. 200gr smoked salmon 2 zucchinis (1 should be long) 174gr. quinoa 100gr. spinach 50gr. frozen vegetables (peas,corn) 2 paprikas -red and yellow 250 gr. ricotta cheese 6 minced walnuts 6 dried tomatos 1 chilli oil lemon to taste salt and pepper to taste 2tbsp wine Step 2: Directions:. Cut the zucchini into thin slices. Fry them on both sides until they become softer. Meanwhile cook the spinach (I used frozen spinach) and add the frozen vegetables.Add some salt and pepper. Add some wine and 1 full tbsp ricotta cheese, as shown on the photo. Step 3: Bake the Paprika. Step 4: Prepare the Salmon Mixture. Add the rest of the ricotta and mash it good until it becomes a soft paste, like salmon spread cheese. Step 5: Cook the Quinoa.. Add the chilli, the dried tomatoes (cut them before you add them) and the grated/minced walnuts. Step 6: Building the Terrine. Place the zucchinis as shown on the picture.The bottom has to be completely covered! Step 7: Add a Layer of Salmon. Set the oven to 200\u00b0C, baking top and bottom. Step 8: Place the Baked Paprika. Remember to peel off the skin! Step 9: Add a Layer of Quinoa. Step 10: Finish With a Layer of Cheese.. Now tuck this master piece with the zucchini! :D Step 11: As Shown on the Picture: Wrap the Terrine With the Zucchini.. Step 12: \u200bBaking Time!. It took 40min for my terrine to cook. The time might differ, therefore the best way is to check every 20 min. and see if the liquids have evaporated. Step 13: VOIL\u00c0!. Step 14: Enjoy!. Thank you for reading my instructables! I hope you liked my very own recipe! For more interesting recipes and other DIY techniques, visit my blog: simonaencheva.comColorfully yours,Simone", ["smoked-salmon-terrine-with-zucchini-quinoa-and-spi_0", "smoked-salmon-terrine-with-zucchini-quinoa-and-spi_2", "smoked-salmon-terrine-with-zucchini-quinoa-and-spi_3", "smoked-salmon-terrine-with-zucchini-quinoa-and-spi_4", "smoked-salmon-terrine-with-zucchini-quinoa-and-spi_5", "smoked-salmon-terrine-with-zucchini-quinoa-and-spi_6", "smoked-salmon-terrine-with-zucchini-quinoa-and-spi_7", "smoked-salmon-terrine-with-zucchini-quinoa-and-spi_9", "smoked-salmon-terrine-with-zucchini-quinoa-and-spi_10", "smoked-salmon-terrine-with-zucchini-quinoa-and-spi_11", "smoked-salmon-terrine-with-zucchini-quinoa-and-spi_12", "smoked-salmon-terrine-with-zucchini-quinoa-and-spi_13", "smoked-salmon-terrine-with-zucchini-quinoa-and-spi_14"]] [40911, "Introduction: Peanut Butter and Jelly Sandwich. \nFor those of us aged who cannot seem to remember how it is done. Step 1: What You Need. \n2 slices of your favorite bread\n2 knives\n1 jar of your favorite jelly, jam, or preserves\n1 jar of your favorite peanut butter Step 2: The Jelly Half. \u00a0\u00a0\u00a0\u00a0 1.) Open up your jar of jelly.\n\u00a0\u00a0\u00a0\u00a0 2.) Using a knife, remove some jelly from the jar and spread onto one side of a slice of bread.\u00a0 How much jelly you use is up to personal taste.\n\u00a0\u00a0\u00a0\u00a0 3.) Close the jar of jelly. Step 3: Peanut Butter Half. \n\u00a0\u00a0\u00a0\u00a0 1.) Open up your jar of peanut butter.\n\u00a0\u00a0\u00a0\u00a0 2.) Using the second knife, remove some peanut butter from the jar and spread onto one half of the second slice of bread.\u00a0 Again, the amount used is up to personal taste.\n\u00a0\u00a0\u00a0\u00a0 3.) Close the jar of peanut butter. Step 4: Sandwiching the Halves. \n\u00a0\u00a0\u00a0\u00a0 Aligning your two halves with the peanut butter and jelly sides facing each other, lightly press them together such that they stick. Step 5: Enjoy. \n\u00a0\u00a0\u00a0\u00a0 Eat your sandwich, paying attention to whether you used an amount of peanut butter and jelly that is acceptable to your taste. Step 6: More Sandwiches, Anyone?. \u00a0\u00a0\u00a0\u00a0 Using more of the supplies listed in step 1, repeat steps 2-5 as necessary until your hunger is satisfied.", ["peanut-butter-and-jelly-sandwich-1_0", "peanut-butter-and-jelly-sandwich-1_1", "peanut-butter-and-jelly-sandwich-1_2", "peanut-butter-and-jelly-sandwich-1_3", "peanut-butter-and-jelly-sandwich-1_4", "peanut-butter-and-jelly-sandwich-1_5", "peanut-butter-and-jelly-sandwich-1_6"]] [40912, "Introduction: Prepare Delicious Chicken Biryani. I was soooo happy to see the Indian food contest, finally I was inspired to cook my favorite dish , chicken biryani with egg bhuna. There is a number of chicken biryani recipes but I've chosen my favorite one and hope you like! So, don't wait, gather all the ingredients and start cooking :) Step 1: Ingredients. To make this chicken biryani dish, you'll need(For a dish of 5-6):Pilao rice - 300 gramsChicken - 500 grams, chopped into piecesSalt - for tasteLiquid milk - 1 cupYogurt - half cupOnion - 1 large, finely choppedCardamom - 2Cinnamon - 2Bay leaf - 1Ginger paste - 1 tspGarlic paste - 1 tspCumin powder - 1 tspCoriander powder - 1 tsp Step 2: Prepare All the Ingrediants. To cook biryani or any kind of rice dish it's better to use a pot with a round bottom. *Take a bowl and soak the rice in water, while you prepare the rest. *Slice the onions length wise, *Prepare garlic and ginger paste, *Cut the chicken into small pieces (as many pieces as you want) and mix it with yogurt. Step 3: Cook the Chicken. Take a pot with a round bottom and heat 4 tbsp of soybean oil over medium heat.Add chopped onions to the oil and fry them for 3-4 minutes but don't let the onions turn brown After 3-4 minutes add the garlic paste, ginger paste, salt, cumin powder and coriander powder. Mix them really well.After a minute or so add cinnamon, cardamom and bay leaf into the pot. Finally add the yogurt mixed chicken, spices and mix them very well.Wait until the chicken changes color into light brown (this will take around 5-6 minutes) and then add the milk. Step 4: Add Rice and Wait. After the chicken is cooked it is time to add the rice.Add a cup of water in the pot, so that you can mix the rice with the chicken gravy easily.Add the rice to the chicken gravy, also add some water. While adding water keep in mind that the water level must be at least an inch higher than the rice level.Cover the pot and wait until the rice is cooked.Keep the pot in low flame and wait until the rice is cooked. Before taking the pot off from the cooker add green chilli and black peppers. Now serve the the biryani while hot. Enjoy!", ["chicken-biryani-1_0", "chicken-biryani-1_2", "chicken-biryani-1_3", "chicken-biryani-1_4"]] [40913, "Introduction: Whipped Cream-Filled Kirby Doughnuts (Donuts). WHIPPED CREAM-FILLED KIRBY DOUGHNUTS (DONUTS)FOLLOW ME ON SOCIAL MEDIA! YouTube: https://www.youtube.com/channel/UC6-aoDG0ePzoI_8M...Twitter: https://twitter.com/FactoryTreatInstagram: https://instagram.com/treat.factory/ Tumblr: http://treatfactory.tumblr.com/ Facebook: https://www.facebook.com/pages/Treat-...Website: http://www.thetreatfactory.com/ Step 1: DOUGHNUT DOUGH . 6tbsp Water (Warm)2 & 1/2tbsp Drive Active Yeast 118ml / 1/2 Cup Buttermilk 3tbsp Milk (Warm) 2 Large Eggs + 1 Egg Yolk 1tsp Vanilla Extract 75g / 1/3 Cup Caster Sugar 437g / 3 & 1/3 Cups Plain Flour 1tsp SaltAdd the yeast to the warm water along with 1tbsp of sugar and leave to sit for 5 minutes. Whisk the eggs, buttermilk, milk and vanilla extract together. Add the wet mixture and sugar to a stand mixture and beat together. Add the yeast and then the butter, beating after each addition. Sift 1/3 of the flour with the salt and beat until incorporated with the mixture. Sift in the remaining flour and knead the dough for 5 minutes using a dough hook attachment. Bring the dough together on a floured surface. Leave the dough to rise for 1 hour in an oiled bowl covered with plastic wrap. Once the dough has risen, punch the air out and roll the dough out on a floured surface. Use a cookie cutter to cut out the doughnuts. Place the doughnuts on pieces of parchment paper to rise for 30 minutes. Fry the doughnuts at 180 degrees C for 1 minute. (30 seconds on each side)Place the doughnuts on paper towels to remove the excess oil. Step 2: ICING. Icing SugarMilk Vanilla Extract Food Colouring: Pink, Black & BlueMix the icing sugar, milk and vanilla extract together. Add the pink food colouring to the icing and mix together. Dip the the doughnuts in the pink icing and leave to dry. Mix together white, black and blue icing and use a toothpick to draw on Kirby'a face. Step 3: WHIPPED CREAM. 350ml / 1 & 1/2 Cups Heavy Cream2tbsp Icing Sugar 1tsp Vanilla Extract Add all the ingredients to a stand mixer and beat until the soft peak stage. Poke a hole in the side of the doughnuts and pipe the whipped cream inside. Step 4: ENJOY!. ", ["whipped-cream-filled-kirby-doughnuts-donuts_0", "whipped-cream-filled-kirby-doughnuts-donuts_1", "whipped-cream-filled-kirby-doughnuts-donuts_2", "whipped-cream-filled-kirby-doughnuts-donuts_3", "whipped-cream-filled-kirby-doughnuts-donuts_4"]] [40914, "Introduction: Slightly Aged Eggnog . I started making scratch eggnog a few years ago and fell in love. I have tried a few different recipes and have enjoyed them, but decided to come up with a new edition after analyzing the ingredients in several top recipes (see spreadsheet). Most of the other family members are not eggnog fans (yet) so for now there is more for me! My method is based mostly off of the one found on www.thekitchn.com and they describe the benefits of aging your nog for a few days or longer pretty well. They also stick with the basics as far as ingredients. So let's do it! By the way, it does not have any pineapple or tangerine in it, those were just festive staging touches. Step 1: Getting Ready . Get the ingredients that you will need together: what's great is they are mostly staples that you may already have. As you can see, this is the bottom shelf, slightly lighter version. Feel free to class it up with high end bourbon, richer cream, etc. I want mine to fit into two 750 ml bottles so that is how I chose my amounts. 6 eggs - separated 1 cup sugar 2 cups milk 1 cup half and half 1 cup bourbon Step 2: Mix It Up . Add the egg yolks to a bowl and combine with sugar using a whisk until fully incorporated and the mixture is smooth. Reserve the egg whites in a separate jar until serving. Add in milk and cream and whisk to dissolve the sugar. Lastly, add the bourbon to the mix and whisk it in. Then pour the nog into your bottles. Step 3: Set It Aside . Putting the eggnog on the shelf in the fridge for a few days will let the flavors meld and give it a slightly thicker texture. In addition, you now have a fully prepared concoction ready to go when you want it. If you plan on aging for more than one day, freezing the egg whites is a good idea. The alcohol in the mixture acts as a preservative and also makes the raw eggs much safer. However, if you are vulnerable (young, old, pregnant or sick) find a recipe that has cooked eggs. Alternatively, the alcohol can be omitted for merrymakers of all ages, but it should not be aged in that case. Step 4: Make Merry! . To serve, thaw then whip the egg whites and fold them in with the bottled eggnog. Pour into cocktail glasses or whatever festive vessels you have on hand (think moose antler glasses from Christmas Vacation). Nutmeg is traditionally used as a garnish for eggnog, dusted on top, and it really adds a very nice aroma and taste, not to mention appearance! Happy Holidays! ", ["slightly-aged-eggnog_0", "slightly-aged-eggnog_1", "slightly-aged-eggnog_2", "slightly-aged-eggnog_3", "slightly-aged-eggnog_4"]] [40915, "Introduction: Super Easy Pan Fried Fresh Green Beans. Super Easy Pan Fried Fresh Green Beans combine string beans, olive oil, garlic, salt, pepper, and water to make a healthy, tasty, quick, and easy side dish. Step 1: . 1 pound fresh green beans, washed and trimmed1/2 cup water1 teaspoon olive oil1/2 teaspoon minced garlic1/4 teaspoon salt1/4 teaspoon pepperRead more ~ http://www.mindyscookingobsession.com/super-easy-pan-fried-fresh-green-beans/For more yummy recipes visit my blog at Mindy's Cooking Obsession!", ["super-easy-pan-fried-fresh-green-beans_0", "super-easy-pan-fried-fresh-green-beans_1"]] [40916, "Introduction: Mom's Small Batch Shortbread. This was a favorite of mine growing up, and thanks to mom's old recipe book I've finally mastered making them on my own. Shortbread is a simple classic, and what I like to do with this recipe is make the whole batch of dough the week of christmas, but then bake only a third at a time. This way, each batch is fresh and manageable. With the dough pre-made in the fridge, you can have a new batch in 30 minutes to take to a party or give as a host gift on short notice. A plus for the calorie conscious; you also won't have a huge batch of cookies lying around to constantly nibble.Follow the steps to get wonderful, buttery, flakey, shortbread-- just like mom used to make! Btw...can we all just agree right now that my mom's handwriting is amazing? If anyone out there knows how to make fonts, we need to talk. Seriously. Step 1: You Will Need.... 1 lb Unsalted Butter --Yes, a whole pound (one box). Let it sit out on the counter to soften, to make it easier to cream later.1 Cup Sugar1/2 tsp Salt4 Cups FlourTools:2 large bowlsMeasuring cup and spoonsBaking stone or baking sheetWooden SpoonPastry Blender --You can blend the ingredients with a traditional mixing spoon if you don't have this, but a pastry blender definitely makes it easier to distribute ingredients evenly.Pastry Crimper --I highly recommend this one from Betty Crocker because you get a cutting edge and crimping edge on one tool.Whisk --optional, but I think this is great for blending the dry ingredients with the least mess.ForkSpatulaBrown Paper --for cooling/ absorbing excess grease. Step 2: Flour Mix. In one large bowl, measure 4 Cups flour. *Remember: a cup of flour should be loose and leveled off, not packed tight.Next, measure 1/2 teaspoon salt.Add the salt to the bowl of flour.Use a whisk to sift the ingredients together. I like using a whisk instead of a mixing spoon because the granules can flow freely between the wires, helping with even distribution and reducing the risk of flinging flour out of the bowl. Step 3: Creaming the Sugar. Unwrap a softened stick of butter and place it in your second mixing bowl.I like to break up the butter into thick slices with a wooden spoon, to make it a little more manageable when creaming.Repeat with the other 3 sticks of butter in the box for a total of 1 pound of butter.Measure 1 Cup Sugar.Add the sugar to your butter bowl and use the wooden spoon to mash and fold the sugar in. Work until you have a thick, chunky paste with sugar distributed evenly throughout. Step 4: Combine It All. Next you'll combine all your ingredients into one bowl. Add 1 cup flour to your butter bowl, then use a pastry blender to work it into the creamed sugar. If you've never used a pastry blender before, it is sort of like a potato masher. Just grip and press downward, letting the dough be worked through the blades. You may need to clear the blades with your mixing spoon once in a while as your dough gets thicker.Continue to add flour to the butter bowl one cup at a time, blending between portions.When you're finished, you should have a chunky dough that resembles cornmeal. Ingredients should be blended thoroughly and it will be moist, but not greasy. Step 5: Knead. Use clean hands to knead the dough together, eliminating the chunky texture.If working in small batches, as suggested, break off 1/3 - 1/2 of the dough to work with. Wrap the rest of the dough in cling wrap and place in the fridge for up to a week. Step 6: Rollin', Crimpin', and Forkin'. Lightly flour your baking sheet or baking stone.Place the ball of dough you're working with on the sheet.Roll out flat, until dough is about 1/4 inch thick, flouring your dough and rolling pin as needed to prevent sticking and tearing.As you bring the dough to the edges of the sheet, you'll realize the circular form is going to leave you with some odd shaped end cookies. If you want to avoid these for presentation's sake, use the cutting head of the pastry crimper to skor away excess. This extra dough can be added back to your dough ball in the fridge for use in a later batch.Next, use the crimping blade to run lines down the length of your dough. The distance between lines should be no less than 1 inch, as sections smaller than this are more prone to burn.Now run the crimper perpendicular to your first set of lines, creating a grid. These are your final cookie sizes.Lastly, use a regular table fork to poke 2-3 rows of holes in each cookie. These holes prevent dough bubbling and promote a more even bake. Step 7: Bake. The original recipe calls for the oven to be heated to 350 degrees, then reduced to 325 before the cookies are put in for 20-30 minutes. It pays to know your oven!Ours is 50yrs old and tends to run about 25 degrees too hot. Since these cookies are thin, I dialed back a little from the original recipe to prevent burned edges. Adjust accordingly to your oven's tendencies and always set the timer for the minimum of 20 minutes. You can always leave them another 5-10, but you can't undo burning!Watch for the edges to turn golden. You'll be able to smell when they're ready to come out! If your crimped edges melded back together in the oven, a quick run of the crimper while your cookies are still hot will separate them easily.Let cool on the baking sheet for 5 minutes before transferring to brown paper for another 10-15. Step 8: Enjoy!. Line a tupperware container with paper towel for storage. You can also dress up a ziploc with a nice bow for a travel ready host/ hostess gift.To re-invigorate that dough ball in the fridge, simply unwrap from the plastic and zap in the microwave for the 30 seconds to soften. Knead and you're ready to go on another batch.Happy snacking and a buttery new year!", ["moms-small-batch-shortbread_0", "moms-small-batch-shortbread_2", "moms-small-batch-shortbread_3", "moms-small-batch-shortbread_4", "moms-small-batch-shortbread_5", "moms-small-batch-shortbread_6", "moms-small-batch-shortbread_7", "moms-small-batch-shortbread_8"]] [40917, "Introduction: Tabule. The origin of this salad is Syria and Lebanon. Tabule is mostly served in Meze (selection of small dishes served as a course or as appetizers). The main ingredients are tomato, parsley and bulgur. Step 1: Tabule Ingredients. \u00b7 3 big bunch of parsley \u00b7 \u00bc tomato\u00b7 2 escallion\u00b7 \u00bc fine bulgur (one cup)\u00b7 \u00bd olive oil\u00b7 2 lemon (fresh pressed lemon juice)\u00b7 One spoon and half- salt\u00b7 Half bunch of peppermint\u00b7 Pinch of pepper\u00b7 Head of lettuce (optional) Step 2: Tools. Cutting boardknifebig bowljuicer presser Step 3: What Are the Steps of Doing the Salad?. Steps:1. Wash the all the vegetables really good, so that the dirty is aways- then dry it till it is not wet anymore2. Cut the parsley/pepper mint fine3. Then you tale the \u00bc bulgur and wash it with water.4. Then put the bulgur in water with a touch of pressed lemon juice for about 5 min and then stir them so it gets soft.5. Cut the tomato and the escallion in small pieces which can be see in the picture above6. After you have cut all the vegetables you put the cutted parsley and peppermint in a bowl 7. Put then the bulgur, salt, pepper, olive oil and lemon juice in to. Be aware to put only salt, pepper or lemon juice as how you like it. So better ask before 8. Then stir them Together good9. At the end put the tomato and the scallion together and then mix them all together 10. Then if you have your salad ready you can eat your Tabule with Head of lettuce which is optional", ["tabule_0", "tabule_1"]] [40918, "Introduction: EZ 3 Ingredient Pnutbutter Fudge / Faux Reeses Pnutbutter Cups. There have been several easy fudge recipes online recently, I combined two, 2 ingredient \"recipes\" to make my own Step 1: Shopping. I had been thinking about making this recipe for awhile, then while shopping I noticed that icing was on sale AND peanutbutter was on sale and so was the powdered sugar.. seemed like fate had stepped in \u00a02, 16oz jars of peanut butter, creamy or crunchy or honey roasted, what ever your favorite brand is \u00a0 \u00a01 can of chocolate icing and 1 of vanilla or buttercream I went with buttercream \u00a01 box of powdered sugar Step 2: Peanutbutter/chocolate Layer. empty one jar of peanutbutter and one can of frosting into a bowl, microwave about 2 minutes on high them slowly mix in half a box of powdered sugar (about 2 cups) reheat if it gets thick to quick. When completely mixed pour into a large baking dish and set in refrigerator to begin to set Step 3: Blonde Peanutbutter/buttercream Layer. repeat the steps above for the buttercream mix then pour over the chocolate layer and stir to swirl \u00a0ok so you could probably do the 2 types at the same time and swirl them but this way I only dirtied one bowl and set of utensils Step 4: For Halloween Party. for our after the haunted house get together I'll be adding red food coloring and a couple drops of hot sauce to make the devils fudge Step 5: Enjoy. it takes several hours to fully set up in the fridge and this treat is VERY rich and sweet. I cut it into about 1\" squares. Several people said they taste just like cold reeses peanutbutter cups, ", ["ez-3-ingredient-pnutbutter-fudge_0", "ez-3-ingredient-pnutbutter-fudge_1", "ez-3-ingredient-pnutbutter-fudge_2", "ez-3-ingredient-pnutbutter-fudge_3"]] [40919, "Introduction: How to Fry a Hard Egg Without Getting the Outside Crunchy. This instructable will show you how to fry a hard egg that's nice and soft on the outside, but hard on the outside. Step 1: How to Set Your Burner at First. Set your burner on a medium to high heat until the egg is brown on both sides. Step 2: How to Set Your Burner for the Last While. Turn your burner down to a low heat. Continue to cook your egg, all the while turning it every so often. When the egg yolk feels hard, take it out of the pan.", ["how-to-fry-a-hard-egg-without-getting-the-outside-_0"]] [40920, "Introduction: Honey Bun Cake. I spent my first semester of college in a small town in eastern Kentucky, Pippa Passes. One of my most treasured souvenirs of those tumultuous four months of my life is a cookbook sold by Caney Baptist Church to raise funds. I received my copy of \"What's cooking on Caney Creek?\" as a Christmas gift from a student co-worker in the financial aid office. Most of the recipes intimidated me back then, but I tried some of them anyway and they quickly became favorites. Honey Bun Cake was not one of those. It has been patiently waiting on me some fifteen years in the pages of this book. Unassuming. Unintimidating. So easy, in fact, you can make it with a 20 month old. Step 1: Ingredients. 1 box yellow cake mix1 cup sour cream2 eggs1/4 cup oil1 cup brown sugar1 tablespoon cinnamon1 cup powdered sugarwarm water (more details to come, don't worry) Step 2: Make the Cake Batter. Mix the cake mix, eggs, oil and sour cream. The recipe says mix by hand. I'm not sure why that would be important, but I followed that instruction and it wasn't too difficult.Pour half of the batter into a greased 9x13 pan. Step 3: Mix Up the Good Stuff.. Combine the brown sugar and cinnamon. Sprinkle it over the layer of batter in the pan. Step 4: Check on Your Toddler.. Remember the 20 month old you have helping you? He might be sitting on the dining room table eating blackberry cobbler with his hands. You might want to do something about that. Step 5: Finish Up the Cake.. Spread the rest of your batter on over the cinnamon and sugar mixture. This is not how I imagined it would turn out. But this is what mine looked like. It's okay if yours looks like this too.Bake for 35 minutes at the heat specified on the cake mix box. Step 6: Where'd the Toddler Go?. Sometimes when you're trying to cook, your toddler will disappear. This is generally okay if you live in a house that has grown accustomed to sheltering a toddler. They are loud creatures and easy to track. But sometimes they are quiet. This could mean anything. Your favorite eye shadow could be used to make a work of art on your wall. A rogue scientific float/sink study could be conducted in your toilet. Or... the toddler could have settled in with a book in his rocking chair and your heart could melt with love and relief at the sight. Step 7: Make the Icing for Your Very Large Honey Bun.. Put powdered sugar in a bowl. Add warm water, one tablespoon at a time, until icing reaches your preferred consistency. It should be thick. If you think you've made it too thin, just add more powdered sugar to thicken it up. Step 8: Ice Your Bun.. The cake looks much better baked than as batter. That messy top layer is beautified in the oven! While the cake is still hot, cover it completely with the sugar and water mixture. The icing will melt and cover the entire top, resembling the finished picture at the beginning - a big fat honey bun cake! Step 9: Don't Fret the Mess.. Cooking with a toddler can be especially messy. Sometimes your kitchen will look like this. Remember, your toddler is still learning to cook and assumes you will need far more tools than you actually do. Take a deep breath. Close your eyes and go to your happy place. Eat your honey bun cake. It will be okay.", ["honey-bun-cake_0", "honey-bun-cake_1", "honey-bun-cake_2", "honey-bun-cake_3", "honey-bun-cake_4", "honey-bun-cake_5", "honey-bun-cake_6", "honey-bun-cake_7", "honey-bun-cake_8", "honey-bun-cake_9"]] [40921, "Introduction: S'mores Berries. Strawberries filled with campfire s'mores happiness. Enjoy them while they last! Step 1: Things You Will Need. Ingredients:Graham CrackersMini MarshmallowsChocolate ChipsStrawberriesSugar -----------------Tools:Aluminum Foil (to hold your berries)An egg carton (to us as a mold for your berry holders)(I used the bottom of a cake pop tray I found at the thrift store as my holder) Step 2: Prepping Your Strawberries. 1. Remove the tops from your strawberries and carefully hollow out the insides. 2. Place them in a seal-able container with a small amount of water. Then add a couple spoonfuls of sugar (this will help make the water a syrupy adhesive to make the graham cracker stick better)3. Gently shake your container to help mix the sugar water, than place in the refrigerator for a few hours to let the syrup set. Step 3: Other Prepwork. 1. Crush your graham crackers into powder. You will not need a lot of them, a little goes a long way in this recipe.2. Using your egg carton as a mold, form your aluminum foil into strawberry holders. Step 4: Making Your S'mores Berries. 1. Fill your strawberry about half way full of chocolate chips2. Then stuff the top half with marshmallows.3. Now roll the strawberry in the graham cracker dust. You can dip it into the sugar water first to get it wet enough for a good cracker coating.4. Place your berries into the holders and heat over grill until marshmallows have fully melted.5. Let cool for a minute or two before serving.------------------------------------------------------------------------------------------------ If you like what you see, please give me a vote in the contest found at the top of the page and check out my other recipes here", ["smores-berries_0", "smores-berries_1", "smores-berries_2", "smores-berries_3", "smores-berries_4"]] [40922, "Introduction: Cheap Faux Energy Drinks for the Sleep Deprived. Step 1: Tools and Supplies. Tools- Coffee Maker- Refrigerator- Glass Bottle (Plastic will dissolve and taste bad)- Funnel (Mine is the top of a Two Liter Bottle)- Spoon- Bandanna- HammerSupplies- Coffee Grounds- Sugar or Honey- Coffee Filters Step 2: Make Da Coffee. 1) Put the coffee filter in the Coffee Maker2) Pour the Water into the Coffee Maker3) Put the Pot under the Coffee Maker4) Put the Grounds on to the Filter5) Close the Top5) Turn on the Coffee Pot6) If you didn't know how to do that hit yourself in the face with a hammer Step 3: Pour Da Coffee and Add Da Stuff. Now you need to add that hot coffee to the bottle with the sweet stuff.1) Get your glass bottle2) Put it in the sink3) Put the funnel on it4) Pour the Coffee in but leave room for sweet stuff5) Get your chosen sweet thing.6) Pour Chosen sweet thing in.7) Take some extra coffee and wash the sweet stuff you spilled into the bottle8) Cap a bitch9) Shake Step 4: Chill Da Drink. 1) Take da Bandanna and pick up the bottle2) Put the bottle in fridge3) Close the fridge Step 5: Sleep Less!. Now you have a delicious way to pump your body full of caffeine but not rid your wallet of money.Study on", ["cheap-faux-energy-drinks-for-the-sleep-deprived_0", "cheap-faux-energy-drinks-for-the-sleep-deprived_1", "cheap-faux-energy-drinks-for-the-sleep-deprived_2", "cheap-faux-energy-drinks-for-the-sleep-deprived_3", "cheap-faux-energy-drinks-for-the-sleep-deprived_4", "cheap-faux-energy-drinks-for-the-sleep-deprived_5"]] [40923, "Introduction: Accurate Beer Scale. Step 1: How to Build It.. First, you need a few things. Here is a list. \u00a0\u00a0\u00a0 1. Arduino Board \u00a0\u00a0\u00a0 2. AD620 In-Amp \u00a0\u00a0\u00a0 3. WH-B05 Scale from Amazon \u00a0\u00a0\u00a0 4. ICL7660 Voltage Converter \u00a0\u00a0\u00a0 5. Misc Electrolytic Caps \u00a0\u00a0\u00a0 6. Misc Resistors \u00a0\u00a0\u00a0 7. Hook-up Wire \u00a0\u00a0\u00a0 8. XBee Modules (Needed for wireless communication, but not required) \u00a0\u00a0\u00a0 9. Normaly Open Push Button (For taring, or zeroing out the scale) I want to stay away from a wire by wire description of all of the connections. I will go into a bunch of detail and explain some of the less obvious connections. Feel free to contact me if you have any specific questions. I'd be happy to answer them. Ok, here we go... Lets start left to right on the circuit board. For a bigger image, go to the pics page. The first chip is the AD620. Across pins one and eight are two 56 ohm resistors in parallel, giving us 28 ohms. If you look at the data sheet, that gives us close to a gain of 10,000. Seems to work for me, you may need to vary a bit. Pin 4 is -5V coming from the ICL7660. Look at the data sheet for cap values (10uF) and get your V(in) from the regulated 5V from the Arduino. Pin 7 of the AD620 is 5V. Pin 6, the output, the all IMPORTANT output! Notice the resistor and cap? This is our RC filter that smoothes the output. Without it the values jump all over the place. I you put the wire to the Arduino analog input in between the resistor and the cap, we get an ALMOST perfectly steady value. I used a 1K resistor and a 100uF cap. I played with the cap value a lot and 100uF seemed to work the best. If you find something better, please let me know. Now this only gave me a number. I needed to change that number into something meaningful, ounces. To do this I weighed a bunch of things with my wifes postal scale and also weighed them with my scale. After doing the math, I discovered that dividing the analog reading by 10.65 gave me almost perfect results. I was happy. The tie wrapped blue wire in the middle goes to the Arduino. We'll get to those. The green LED is very important. It tells me when the current measurement is done. Very important. So also is the blue pushbutton. Here's why. As of this version, the procedure for getting the weight of beer is as follows:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1. Press the blue button. This tares or zeros out the scale. Everytime a digital scale is turned on it takes a moment before it reads. It has to compensate for the load cell because temperature affects its readings. We do the same. It doesn't send a zero to the arduino. Mine is a value of about 120. I take 100 readings of the output once the button is pressed and the average of those become my \"zero\". When the green LED blinks rapidly 2 times, pauses and repeats, taring is done. 2 . Set the container, empty or partailly filled,\u00a0on the scale and wait until the green LED blinks 2 times, slowly. This gets that weight of the container so we can subtract that from the weight of the container and the beer for a beer only value. The LED is now blinking 3 times rapidly, pausing, and repeating. 3. Pour your beer and set it on the scale. I programmed a 500ms delay before weighing to compensate for the jostling of the beer. Wait for the green LED\u00a0blink 3 times slowly and go off\u00a0and there you have it, a weight of only beer sent directly to your PC. If your PC is next to your keg, you don't need XBee. If not, you do or we could work on a WiFi version too! *NOTE: The 2 rapid blinks means you are on step 2 (set container on scale), and 3 rapid blinks means step 3 (waiting for full glass or container). Ok, back to the circuit. the green LED has its cathode going to a 220 ohm resistor and then to ground. The anode is the white wire going to the Arduino, pin 12. The push button has one point connected to 5V, and the other with a resistor (10k) going to ground. In between the resistor and the button is the red wire going to the Arduino, pin 2(NOW USING INTERRUPT!!!). The red and black wires leaving the bottom of the pic go to a 9VDC wall wort that powers the entire system including the Arduino. When I was experimenting with the load cell, I found that it worked best with 3.3V. The scale out ot the box used two AA bateries in series which is approximately 3.0V, so this made sense. This load cell had four wires, which is pretty common. It had /- excitation and /- signal. The negative excitation goes to ground. The black wire coming from the left is the negative excitation voltage. The green wire goes to the positive excitation, and is the 3.3V from the Arduino. The red and white wires coming from the left are signal for red and - signal for white. What was cool about the scale that I bought and had no idea of beforehand, was that all four wires were labeled on the circuit board that the load cell was connected to! Red and black to the /- voltage, and the blue to signal and white to - signal. I'm not sure what the \"I\" stands for, but it ended up being signal. Also, I'm not sure why I didn't use red and black for voltage on my board, I just didn't. Feel free to change it on yours. The Arduino board is pretty simple. Moving from left to right. The blue wire which connects to the green wire is the analog input. Even though it is hard to see, the next wire, red, is the regulated 5V that feeds the breadboard. The next wire, also red, comes from the 3.3V on the Arduino and goes to the Aref and the white wire (again, hard to see, sorry!) back to the breadboard to power the load cell. The next wire, black, is ground. It is very important to \"common\" your grounds when using multiple power supplies and/or devices. Last, but not least, is the feed from the wall wort to power up the Arduino. That is it for connections! Shall we talk about code? Step 2: Coding It All. Coding the Arduino was pretty simple. Here is the code. Just upload to the Arduino, make all connections, and you are ready to go. Here is my completed scale. Again, the packaging stinks, but I wanted to get it up and running. I'll work on a better package. If you come up with something, let me know. After powering up the system, the value of the variable \"fullKeg\" is stored and every weight is then continuously subtracted giving you the values of tare, glass weight, beer weight, and the weight of beer left along with the percenatge of the keg on your serial monitor. I'm working on the VB.Net code. To reset the system after a new keg has been installed either power the system down or press the reset button. Here's the Arduino code: int dataInPin = 5; int goPin = 12; //int tarePin = 8; volatile int Flag = 0; int quickDelay = 100; int smallDelay = 500; int bigDelay = 1000; int checkVal; int tareVal; int glassVal; int beerVal; long fullKeg; float kegWeight; float percentLeft; void setup() \u00a0 { \u00a0\u00a0\u00a0 fullKeg = 2070;\u00a0 //full keg = 2070 (weight) ounces approx. \u00a0\u00a0\u00a0 kegWeight = fullKeg; \u00a0\u00a0\u00a0 percentLeft = 100; \u00a0\u00a0\u00a0 //pinMode(tarePin, INPUT); \u00a0\u00a0\u00a0 pinMode(goPin, OUTPUT); \u00a0\u00a0\u00a0 digitalWrite(goPin, LOW); \u00a0\u00a0\u00a0 Serial.begin(9600); \u00a0\u00a0\u00a0 analogReference(EXTERNAL); \u00a0\u00a0\u00a0 attachInterrupt(0, StartUp, CHANGE); \u00a0 } \u00a0 void loop() \u00a0 { \u00a0\u00a0\u00a0\u00a0 //if (digitalRead(tarePin) == HIGH) \u00a0\u00a0\u00a0\u00a0 if (Flag == 7) \u00a0\u00a0\u00a0\u00a0\u00a0 { \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, LOW); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tareVal = 0; \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 tareVal = Tare(); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Flag = 1; \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, HIGH); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(bigDelay); \u00a0\u00a0\u00a0\u00a0\u00a0 } \u00a0\u00a0\u00a0 while (Flag == 1) \u00a0\u00a0\u00a0\u00a0\u00a0 { \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, LOW); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(quickDelay); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, HIGH); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(quickDelay); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, LOW); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(quickDelay); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, HIGH); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(quickDelay); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 checkVal = 0; \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 checkVal = Tare(); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 if (checkVal > (tareVal 5)) \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 { \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(smallDelay); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 glassVal = 0; \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, LOW); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 glassVal = Glass(tareVal); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Flag = 2; \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, HIGH); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(smallDelay); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, LOW); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(smallDelay); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, HIGH); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(smallDelay); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 } \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 } \u00a0\u00a0\u00a0\u00a0 while (Flag == 2) \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 { \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, LOW); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(quickDelay); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, HIGH); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(quickDelay); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, LOW); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(quickDelay); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, HIGH); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(quickDelay); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, LOW); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(quickDelay); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, HIGH); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(quickDelay); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 checkVal = 0; \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 checkVal = Tare(); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 if (checkVal > (glassVal tareVal 5)) \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 { \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(smallDelay); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 beerVal = 0; \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, LOW); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 beerVal = Beer(glassVal, tareVal); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Flag = 0; \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 kegWeight = kegWeight - (beerVal / 10.65); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 percentLeft = ((kegWeight / fullKeg) * 100); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Serial.print(beerVal / 10.65); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Serial.print(\"\\r\"); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Serial.print(kegWeight); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Serial.print(\"\\r\"); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Serial.print(percentLeft); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Serial.print(\"\\r\"); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, HIGH); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(smallDelay); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, LOW); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(smallDelay); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, HIGH); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(smallDelay); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, LOW); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(smallDelay); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, HIGH); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(smallDelay); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 digitalWrite(goPin, LOW); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 }\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 } \u00a0 } \u00a0 void StartUp() \u00a0 { \u00a0\u00a0\u00a0 Flag = 7; \u00a0 } \u00a0 int Tare() \u00a0 { \u00a0\u00a0\u00a0 long Total = 0; \u00a0\u00a0\u00a0 for (int i = 0; i < 100; i ) \u00a0\u00a0\u00a0\u00a0 { \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Total = Total analogRead(dataInPin); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(10); \u00a0\u00a0\u00a0\u00a0 } \u00a0\u00a0\u00a0 Total = (Total / 100); \u00a0\u00a0\u00a0 return Total; \u00a0 } \u00a0 int Glass(int NewTare) \u00a0 { \u00a0\u00a0\u00a0 long GlassWeight = 0; \u00a0\u00a0\u00a0 for (int i = 0; i < 100; i ) \u00a0\u00a0\u00a0\u00a0\u00a0 { \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 GlassWeight = GlassWeight analogRead(dataInPin); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(10); \u00a0\u00a0\u00a0\u00a0\u00a0 } \u00a0\u00a0\u00a0 GlassWeight = ((GlassWeight / 100) - NewTare); \u00a0\u00a0\u00a0 return GlassWeight; \u00a0 } \u00a0 int Beer(int NewGlass, int NewTare2) \u00a0 { \u00a0\u00a0\u00a0 long BeerWeight = 0; \u00a0\u00a0\u00a0 for (int i = 0; i < 100; i ) \u00a0\u00a0\u00a0\u00a0\u00a0 { \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 BeerWeight = BeerWeight analogRead(dataInPin); \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 delay(10); \u00a0\u00a0\u00a0\u00a0\u00a0 } \u00a0\u00a0\u00a0 BeerWeight = ((BeerWeight / 100) - (NewGlass NewTare2)); \u00a0\u00a0\u00a0 return BeerWeight; \u00a0 } Copy and paste into the Adrduino IDE. The code assumes you are using a 1/2 barrel, 2070 ounces. If it is a 1/4 barrel, change the value of \"fullKeg\" to 1035. *EDIT* (11/10/13) The code now uses one of the interrupts (see wire connections) to reset and start a read over in case of an error. I noticed that sometimes the scale would skip a step and read nothing. This helps with that. Also, I changed the LED code to blink quickly the number of times equal to the step you were on. One blink didn't tell me if I had just tared the scale or read the glass weight. Oh, and I now have a Windows App!", ["accurate-beer-scale_0", "accurate-beer-scale_1", "accurate-beer-scale_2"]] [40924, "Introduction: Alfredo Sauce. Sorry for the Lack of Photos. At the time I made this, it was pretty much on the Fly!List of ingredients:Wedge of Parm CheeseGranulated or Powdered Garlic2 Cups of Whipping Cream or 1/2 and 1/21 Stick of butter (Real Butter Land o Lakes) Works the BEST IMOLinguinie Noodles Step 1: Step 1: Grated Parm Cheese. Grate a wedge of Parm cheese into a bowl. Step 2: Step 2: Melting the Butter. In a Skillet on low Medium, Add 1 Stick of Real Butter to the Skillet. Let it melt, then add 2 Tablespoons of Garlic Powder/Granulated.Add in 2 Cups of Whipping Cream Or Half and Half.Let simmer about 5 minutes. Step 3: Step 3: Adding Cheese. Add in 2 Cups of Grated Parm ( 1 Wege Grated is = to 2 Cups)While stiring while adding so no lumbs will occur.Simmer Sauce for about 10 to 15 minutes on Low medium. This will help reduce the liquid and thicken it up and keep it from being grainie.While the sauce is going, this is the perfect time to get the water boiling for the Linguine Noodles. Step 4: Step 4: Add Sauce Over Noodles. After the sauce has simmered for around 10 to 15 minutes. And the Noodles are finished, it's plating time.Add a pile of noodles and Ladle over the Alfrado sauce onto the noodles.In my Opinion, this is as close to Olive Garden you will get to a Great Alfrado sauce!Hope you enjoy and give it a try, very simple and very easy to makeI'd like to Apologize yet again for the Lack of Photos, this is what I've already had in my Photo collection, when i get around to making some more, I'll Revise this Instructable with more Photos!", ["alfredo-sauce-1_0", "alfredo-sauce-1_1", "alfredo-sauce-1_3"]] [40925, "Introduction: Dorm Room Quesadilla. When I was in college, I always found myself hungry and frustrated while waiting to use the kitchen commons. My friend and I would experiment with various ways to cook food in our dorm room on the down-low. This is one of the easiest (and safest) ideas we came up with. Step 1: Needed:. -Steam Iron-aluminum foil-dish towel-tortilla-cheese(OPTIONAL: pre-cooked foods like grilled chicken, ham, etc.) Step 2: Prep It.. Plug in the iron, and set it to its highest setting, and let it heat up. Place the towel on your table or counter to protect its surface. Add a square of aluminum foil on top of the towel, a tortilla on top of the foil, and cheese (with any other optional filling) on half of the tortilla. Step 3: Fold It.. Fold the tortilla over neatly, along with the foil. be sure to close up the ends so no cheese is lost in the process... PRECIOUS CHEEEeeeeeeEEeeEeeeSSssseee! Step 4: Press It.. Place your hot iron against this captive cheesy creation for one minute on each side. Be sure to use a timer. Wait for the beep, then unwrap and behold!Cooking times will very depending on the Iron. Keep on experimenting until you get it right! Step 5: Dress It.. Eating directly off of the foil is perfectly acceptable.... but if you have a spare moment, why not eat with a little finesse?Plate it up and add some sliced avocado, and a dollop of sour cream with a dash of salt/pepper to make it a meal!", ["dorm-room-quesadilla_0", "dorm-room-quesadilla_1", "dorm-room-quesadilla_2", "dorm-room-quesadilla_3", "dorm-room-quesadilla_4", "dorm-room-quesadilla_5"]] [40926, "Introduction: Penguin Olive Hor D'oeuvres. Delicious bite sized stuffed olives,\u00a0cleverly disguised as cute little penguins!\u00a0 These take a bit of work, but once you find a rhythm - they finish pretty fast.\u00a0 Step 1: . For this, you will need: 1 8oz package of cream cheese (softened) (about) 18 Jumbo pitted black olives (about) 18 small pitted black olives 1 carrot, at least 1\" thick toothpicks Optional: -Onion Powder -Garlic Powder -White Pepper Other decorations (bell pepper, chives, etc) The seasonings are not needed - I usually make mine plain, but they do add a nice boost. Or, you can just buy already flavored cream cheese. =) Step 2: . Slice the carrot(s) into thin disks. You'll need one disk for each penguin. Cut a wedge out of each circle - keep both pieces!\u00a0 The wedge will be the beak, and the pacman shaped piece will be the feet Step 3: . Next, cut half of each jumbo olive. The olive should still be in one piece, but opened in the front. (mix the seasonings into your cream cheese if you're going to)\u00a0 Fill each jumbo olive with roughly 1 tsp of cream cheese. If your cream cheese is soft enough, you can load it into a ziplock bag, snip a corner off, and just squeeze the filling into the olives.\u00a0 Step 4: . Now - to finish assembly.\u00a0 Stick a wedge of carrot into one opening of a small black olive. You may have to trim your wedges some if they don't fit easily.\u00a0 Set a stuffed olive on top of your pacman carrot slice, and then a small one on top. Poke a toothpick through the entire thing, making sure to get it into the carrot at the bottom.\u00a0 Extra decorations:\u00a0 Strips of chive are a delicious addition to these - and can be cut and draped around their neck like a scarf. Or, instead of chives - bell pepper!", ["penguin-olive-hor-doeuvres_0", "penguin-olive-hor-doeuvres_1", "penguin-olive-hor-doeuvres_2", "penguin-olive-hor-doeuvres_3", "penguin-olive-hor-doeuvres_4"]] [40927, "Introduction: How to Make Apple Roses and a Delicious Apple Pie . How to make a delicious apple pie and decore it with apple roses, this is an easy recipe, try it!!Remember to send me a pic and subscribe to my youtube channel: Just Victor Vic youtube channelFacebook: https://www.facebook.com/TheVicvicvictor Twitter: https://twitter.com/victorvic_vThis are the ingredients you need:- Red apples- 4 Eggs - 3 Greek Yogurts - 300 gr. of sugar (200 for the pie and 100 for the roses) - Cinnamon - Puff pastry - 70 gr. of cornstarch - Juice of half a lemon - Peach jam Step 1: Watch This Video to Know How to Prepare This Delicious Apple Roses. Perfect dessert for mother's day for example :)Subscribe to Just Victor Vic youtube channel to see more videos: Subscribe here", ["how-to-make-apple-roses-and-a-delicious-apple-pie_0"]] [40928, "Introduction: Remove Sankey D Valve From a Used Keg. This ible walks you through the process of easily removing the valve from a Sankey keg. Step 1: Release Pressure. The keg even if empty will still have pressure. This will end badly for anything in range of that spear as it flies out at a pressurized rate. I used the end of a socket extension. I bet there are pointed rocks that could also work in this situation...Press down with your tool of choice onto the ball of the valve. Let all pressure escape, then do it again. Remember that your keg may still have content. And it may be rancid. Point this exit blowhole in a safe direction at all times while doing this. That includes not standing over the keg while You do this. Lay it on its side for best results. Step 2: Remove the Spring. Where the spring cool ends, is where the real work begins. Start with some sharp pointed metal object, inserting it into the crack where the spring ends and the neck of the keg meet. Now that you know Where to begin hammering down, try again to release the pressure in the tank. It may surprise you to know that it takes a few times of doing this to release any and all gasses. Always point the keg hole in a direction without civilians or yourself. This could end badly for you or any innocent bystanders. Step 3: Hammer Down. Now begin tapping that spring out. Using the tool as a lever to get one full ring out, then it's easy to do the rest by hand. Step 4: Hammer Down in a Different Direction. Counter clockwise, tap the tab with your metal pointed object and hammer until the tabs align with the holes in the neck of the keg. Step 5: Remove the Spear . If your into theatrics this could look like pulling the sword from the stone. But since there is no more pressure in the tank, it can simple be lifted out once the tabs are aligned. Step 6: Inspect the Keg Internals. If there is calcium looking buildup on the walls or spear, thoroughly clean the thing with hot soapy water and a scrub brush if possible. My keg inspected clean. Step 7: Wash Out Again. I didn't want any soap residue. So I did a vinegar water 50/50 wash after the soap wash. ", ["remove-sankey-d-valve-from-a-used-keg_0", "remove-sankey-d-valve-from-a-used-keg_1", "remove-sankey-d-valve-from-a-used-keg_2", "remove-sankey-d-valve-from-a-used-keg_3", "remove-sankey-d-valve-from-a-used-keg_4", "remove-sankey-d-valve-from-a-used-keg_5", "remove-sankey-d-valve-from-a-used-keg_6"]] [40929, "Introduction: Fruity Animal Muffins. \u00a0It is such a fabulous day and you are definately feeling like making muffins, aren't\u00a0 you?! (..or like eating, no doubt!)\nSo..\n\u00a0\u00a0\u00a0\u00a0 Why not making some muffins both unexpectedly delicious and strikingly decorated... ?\nHere we go! Step 1: Making Muffins. INGREDIENTS:\n\t\t90g butter\n\t\t2 eggs\n\t\t150ml milk\n\t\t200g flour\n\t\t100g sugar\n\t\t1 tsp vanilla powder\n\t\t2 tsp baking powder\n\t\t1/2 tsp baking soda\n\t\tberries and/or fluits (of your choice as much as you want ) Step 2: DIRECTIONS:. \u00a0\u00a0\u00a0 Firstly, beat the eggs together. Step 3: . \u00a0\u00a0 Then put the milk and the butter together and put them in a microwave so that the butter melts. Step 4: . Stir the mixture and add it to the eggs. Step 5: . After that add the flour and the sugar and stir well. Step 6: . Then the baking powder, soda and vanilla powder. Step 7: . And .. the most interesting part off the 'adding' becomes!\nPut the fruits & berries, and enjoy stiring them. Step 8: . Then apportion the mixture in baking molds (if needed smear some sunflower oil so that the beked muffins don't get stuck at the end).\nHeat the oven to 200 degrees C (392 F) and bake until the muffins are golden brown (about 20 minutes). Step 9: . Finally, here they are - fresh and fruity! Step 10: Decorating. INGREDIENTS:\n\t\tchocolate\n\t\tchocolate spread\n\t\tcrackers\n\t\tbiscuits\n\t\tsome chocolate candiesDIRECTIONS: \nMelt the chocolate in water bath.\n Step 11: . \u00a0 Smear the melted chocolate on the muffins and get ready to use your imagination. Step 12: Deer (some Winter Spirit Pending). \n To make a Deer Muffin simply follow the steps:\n\t\tStick on each muffin a biscuit near the edge as shown.*\n\t\tPaste the cracker-antlers.*\n\t\tPut the noses (chocolate candies).*\n\t\tMake the eyes, using chocolate and chocolate spread. Help yourself using toothpick.\n*As a 'glue' use\u00a0chocolate spread. Step 13: Bear (not Teddy..but Bear!). \n Here are the steps how to make Muffin Bears: \t\tStick on each muffin a biscuit near the edge as shown.*\n\t\tSmear chocolate spread on each cracker needed.\n\t\tPaste the cracker-bears'-ears.*\n\t\tDraw with chocolate the bears' mouths and dimples.\n\t\tPut the noses (chocolate candies).*\n\t\tMake the eyes, using chocolate and chocolate spread. Help yourself using toothpick.\n*As a 'glue' use chocolate spread.\n Step 14: Hedgehogs. \n Creating Muffin Hedghogs includes the following directions:\n\t\tPut the noses (chocolate candies).*\n\t\tBreak\u00a0into pieces some crackers and make the quills of the hedgehogs.\n\t\tMake the eyes, using chocolate and chocolate spread. And, you know, help yourself using toothpick.\n*As a 'glue' use\u00a0chocolate spread.\n Step 15: . Now we are ready!\nThank you for whaching!", ["fruity-animal-muffins_0", "fruity-animal-muffins_1", "fruity-animal-muffins_2", "fruity-animal-muffins_3", "fruity-animal-muffins_4", "fruity-animal-muffins_5", "fruity-animal-muffins_6", "fruity-animal-muffins_7", "fruity-animal-muffins_8", "fruity-animal-muffins_9", "fruity-animal-muffins_10", "fruity-animal-muffins_11", "fruity-animal-muffins_12", "fruity-animal-muffins_13", "fruity-animal-muffins_14", "fruity-animal-muffins_15"]] [40930, "Introduction: 3 Vegetarian Summer Salads (GF) (20g Protein). 1. Nacho salad2. Carrot salad3. Chickpea saladPerfect for hot summer days when you want a colourful and healthy meal that's easy to make and delicious to eat!If you like this video and any (or all three!) of the recipes, it'd be super cool if you could subscribe to my YouTube channel: https://www.youtube.com/c/DarnyouglutenfoodThank you, have a nice summer :) Step 1: Nacho Salad. 1. Start by placing the sweet corn in a mixing bowl. Slice the cherry tomatoes in half and add to the mixing bowl. Using scissors, you can add the spring onion. Peel and dice the red onion before adding it to the colourful m\u00e9lange. Remove the white and the seeds from the red bell pepper then dice it into pieces and add to the bowl. And finally, cut the cucumber into small pieces, toss it into the bowl and mix all the ingredients together.2. Pour the olive oil into a frying pan, add the paprika and heat up. Add the red kidney beans, the tomato paste and a dash of water (to loosen the pur\u00e9e). Stir on a high heat for a couple of minutes, until the water has evaporated and the kidney beans are coated in the tomato sauce.Once that's done you can leave the beans to one side to cool slightly.3. Now place the green peas into mortar and start muddling them into a paste with your pestle. Once they have been thoroughly crushed you can add in the half avocado. Grind the two ingredients together until a thick, sort of smooth paste forms. If you want something super smooth you'd probably be best using a little food processor.4. All that's left to do is to combine all the parts together in a large, and I mean large, bowl. Pour the veges in, top with the beans and 'smashed peas and avocado' - then grate the mature cheddar on top, as finely as you wish. And there's our first vegetarian salad; a huge nacho flavoured, extremely colourful bowl of deliciousness. Step 2: Carrot Salad. 1. Start by peeling the carrots. Then grate them finely. If you have a machine to do this then it might be a good idea to use that if you're making this for a lot of people... if not, it really doesn't take that long to grate the carrots. Place the carrots in a bowl. Add the shelled sunflower seeds to the bowl, as well as the 10 cashews. Then you can pit the dates, if they are not already pitted, and slice them into little pieces before adding them to the carrots. Finally, slice the cherry tomatoes in half and add them to the rest of the ingredients. Place this bowl in the fridge whilst you prepare the courgette so that the flavours can develop.2. I'm using courgette from my garden, so the skin is a bit tough and I won't be using it, but normally I would incorporate it into the salad anyway. So it's up to you whether or not you use it. Grate the courgette using a larger sized grate than you did for the carrot. Then mix it in with the rest of the salad. And that is it. Step 3: Chickpea Salad. 1. Start by placing the chickpeas in a zip-lock bag with the olive oil, paprika, garlic powder and salt. Shake together and make sure all the chickpeas are coated with the mixture. Then spread them out onto a lined oven tray. Place in a an oven that has been pre-heated to 180\u00b0C (350F) for 30-40 minutes - or until crunchy. 2. Whilst your chickpeas are roasting you can prepare the rest of the ingredients.Rinse the spinach and place in your serving bowl. You can also chop the spinach up and mix it in with the other things.Peel and dice the red onion into small pieces then toss into a large mixing bowl. Slice the red bell pepper then cut it into small chunks and add to the bowl, and don't forget to add the sweet corn too.3. Once the chickpeas are ready, you can add them to the mixing bowl and mix them in. Then crumble 2/3 of the feta cheese into the mixing bowl, as well as on top of the spinach. Then pour your mix over the spinach and feta mix and top with the last of the feta. You're done and ready to eat this super yummy dish!", ["3-vegetarian-summer-salads-gf-20g-protein_0", "3-vegetarian-summer-salads-gf-20g-protein_1", "3-vegetarian-summer-salads-gf-20g-protein_2", "3-vegetarian-summer-salads-gf-20g-protein_3"]] [40931, "Introduction: SWEET. BAKED. PEARS! *Kids Recipe*. On Planet Murple, the pear turkeys are causing CHAOS! But with some heat, sugar, and cinnamon spice, these pears actually turn out pretty nice... Welcome to Murple's Kitchen, a cooking show for kids (and kids at heart)! Sweet baked pears are cozy dessert for cold nights. Give this recipe a try!Ingredients: 2 pears1 tablespoon brown sugar1/2 teaspoon cinnamon1/2 tablespoon butterLearn about Planet Murple: http://www.planetmurple.com/ Step 1: Preheat Oven to 200 Degrees. Step 2: Cut Each Pair in Half (butterknife Will Do!) . Step 3: Dot Pear Halves With Butter. Sprinkle With Sugar and Cinnamon. Step 4: Wrap Pears in Foil and Wrap Them Snug (like a Pocket). Step 5: Place Foil Pocket Onto Baking Sheet and Help a Grownup Put It Into the Oven. Step 6: Bake for 30 Minutes. Step 7: Time's Up! Have a Grownup Take Out the Pears. They Should Be Sweet and Soft and Brown.. Step 8: Plate It! Pair the Pear With Vanilla Ice Cream. Drizzle Some Pear Syrup From the Foil. YUM!. ", ["sweet-baked-pears-kids-recipe_0", "sweet-baked-pears-kids-recipe_1", "sweet-baked-pears-kids-recipe_2", "sweet-baked-pears-kids-recipe_3", "sweet-baked-pears-kids-recipe_4", "sweet-baked-pears-kids-recipe_5", "sweet-baked-pears-kids-recipe_6", "sweet-baked-pears-kids-recipe_7", "sweet-baked-pears-kids-recipe_8"]] [40932, "Introduction: TARDIS Bridal Shower Cake. My friend Jen and I made this for the bridal shower of our friend Brianne.\u00a0 The base is just your basic tiered wedding cake idea.\u00a0 The TARDIS itself was made from Rice Krispie Treat.\u00a0 The blue walls are covered with\u00a0 Wilton\u00a0 Sugar Sheets Edible Decorating Paper.\u00a0 The paper cuts like a dream.\u00a0 It's edible only in the sense that it is non-toxic; I would rather eat actual paper.\u00a0 The paper also wants to curl up and detach itself after a few hours. \u00a0 ", ["tardis-bridal-shower-cake_0"]] [40933, "Introduction: Seared Pork Tenderloin Sandwiches for Two. Sandwiches are awesome. In fact, I'd like to take a moment just to thank the Earl of Sandwich for allowing us all to indulge in the glorious simplicity of food between two pieces of bread. Being in a hurry unfortunately often means that any sandwich that gets thrown together is either a sorry collection of fridge bits and cold cuts or an amalgamation of what we scrounge up from last night's leftovers. Certainly these can be good, but why not enjoy something on the fresher side without really sacrificing much time?This recipe takes at the very most twenty minutes to put together at the very most and will have you crying the tears of joy that could only be cried while eating the best damn sandwich you've ever had. Step 1: Ingredients and Tools. For a pair of sandwiches you'll be needing:Ingredients:4 Slices of Pork Tenderloin (about 45 grams each)1 Medium Tomato (Sliced into 4 slices, the rest makes great snacks while cooking)4 Leaves of Lettuce (trim the bottom inch off to get rid of the bitter bits)ThymeRosemarySalt and Pepper to tasteTools:Frying PanTongsCutting boardTwo Plates Step 2: Maillard Is Our Friend. Let's get cooking!Here's what we need to do:Season the tenderloin slices and toss in a plate to ensure they are evenly coated. Heat a pan to high heat with no oil - remember the title of this step, Maillard* is our friend. Put the pieces of the tenderloin onto the pan, remember to space evenly (they are supposed to stick here) Flip when dark and golden on the bottom and the top is framed in white (about 1.5 - 2 minutes) Once both sides are finished put into the second place to rest for about 5-10 minutes During the rest time slice the tomatoes and snap the bottoms off of the lettuce leaves. Assemble your sandwichWe use a quick cook method like this to avoid the greatest culinary sacrilege to ever become commonplace. Pork should never, Never, NEVER be grey. Pork can be pink, but it must be at an internal temperature of 145 F (63 C) to kill the nasties. If your pork is dry, flabby, and sickly looking it means the temperature was too low and it was cooked for too long. We seek to lock in the juicy, pork flavors rather than let them bleed out into the ban to become ash. *The Maillard Reaction is basically where the amino acids in protein break down and reform into the delicious brown crust that we so crave on meat. The reaction with oil and heat is different stuff so we don't want any of it involved here. Step 3: The Sandwich Sitch. So what else can we add to our sandwich? Well in Bavaria I had some boar with currant jam that still haunts my every pork dish so that always goes along well with some creme fraische. I'm a simple man these days so I just throw on some mustard and mayo without too much flair. Naturally toasting the bread or going full blown panini is an option as well. In fact, if there's anything from this recipe to take away it's the way I cook the tenderloin. Armed with that you could make any sandwich with any conceivable flavor under the sun. So go forth friend and make the best sandwich you could imagine, but be sure to share as I too wish to indulge in that delightful simplicity that is two pieces of bread and a few things in between which you have come up with.", ["seared-pork-tenderloin-sandwiches-for-two_0", "seared-pork-tenderloin-sandwiches-for-two_1", "seared-pork-tenderloin-sandwiches-for-two_2", "seared-pork-tenderloin-sandwiches-for-two_3"]] [40934, "Introduction: Whole Wheat Flour Dishes (Gluten Removed). Gluten is a substance present in cereal grains, especially wheat, that is responsible for the elastic texture of dough. In order to extract gluten from wheat flour, it should be formed into a dough and soaked in water. The gluten present in the wheat flour does not dissolve in water and sinks at the bottom. When filtered the gluten is strained out and removed. The remaining wheat flour (wet) can be used to make various recipes. Note :Although this processing often removes the gluten protein, some residual gluten may still remain in it. Wouldn't recommend for people with Gluten intolerance or sensitivity. For people who aren't fighting gluten sensitivity, this can be a way to construct a new diet. Step 1: Removing Gluten From the Whole Wheat Flour. 1) Knead the whole wheat flour into a soft dough by adding water little by little.(like a chapathi dough) 2) Soak the kneaded whole wheat flour dough in 2 cups of water for a minimum of 1 hour.3) The dough would have become very soft after soaking for 1 hour. Mix the soaked dough and water together. This will make the gluten separate out and settle down.4) Then filter the milk through a mesh/filter.5) The gluten will be strained out. Discard the gluten and keep the whole wheat flour milk for the preparation of the dishes. Step 2: Whole Wheat Flour Halwa (Dessert). Ingredients1) Whole Wheat Flour Milk - (obtained from one cup of whole wheat flour after removing gluten)2) Clarified Butter (Ghee) - 1/3 to 1/2 Cup3) Sugar - 2 to 2 .5 Cups (increase or decrease as per taste) 4) Cardamom powder (elachi powder) - 1 Tsp 5) Nuts for garnish. Preparation:1) Place a non stick pan on medium heat and add 2 Tsp of clarified butter (ghee) and fry the nuts and remove keep it for garnish. 2) In the same pan, add the extracted milk from the whole wheat flour and keep on mixing.3) Within few minutes (5 -8 min) the milk will start to become thick in consistency.4) Once it starts to thicken, add the sugar, cardamom powder.5) Then keep adding ghee(clarified butter), 1 Tsp at a time till the halwa separates out from the vessel. That is when the halwa is done.6) Add the roasted nuts and transfer to a ghee greased plate.Mouth watering Gluten free whole wheat Halwa is ready !!! Enjoy :) Step 3: Whole Wheat Porridge . Ingredients1) Whole Wheat Flour Milk - (obtained from 1/2 cup of whole wheat flour after removing gluten)2) Milk - 1/3 to 1/2 Cup 3) Sugar - 1/3 Cup (increase or decrease as per taste) 4) Cardamom powder (elachi powder) - 1 Tsp 5) Saffron for garnish Preparation:1) Place a pan on medium heat, add the extracted whole wheat flour milk.2) In the same pan, add normal milk and keep stirring.3) Within few minutes (5 -8 min) the milk will start to become thick in consistency.4) Add the cardamom powder and sugar and allow it cook for few more minutes.5) Finally garnish with saffron and serve Gluten free whole wheat Porridge !!! Step 4: Whole Wheat Flour Crepe. Ingredients:1) Whole Wheat Flour Milk - (obtained from one cup of whole wheat flour after removing gluten) 2) Melted Butter - 2 Tbsp 3) Sugar - 1/4 Cups (increase or decrease as per taste) 4) Egg - 15) Milk - 1/4 Cup 6) Cream Cheese , Jam , powdered sugar for garnish Preparation:1) Allow the obtained whole wheat flour milk sit undisturbed for some time, remove the water that will separate and float above the wheat flour. 2) To that wheat flour(wet - gluten and water removed), add egg, butter, sugar, milk and mix well using a blender.3) Grease the hot non stick pan with butter and pour the batter using a ladle and allow the crepe to cook on both sides.4) Assemble the crepe with preferred ingredients. Here, have used cream cheese, jam and powdered sugar.Enjoy Gluten free whole wheat flour crepe !!!", ["whole-wheat-flour-dishes-gluten-removed_0", "whole-wheat-flour-dishes-gluten-removed_1", "whole-wheat-flour-dishes-gluten-removed_2", "whole-wheat-flour-dishes-gluten-removed_3", "whole-wheat-flour-dishes-gluten-removed_4"]] [40935, "Introduction: Fresh and Healthy Summer Beverage. I love summer. And you do. Now, I'll show you how to make Fresh and Healthy Summer Beverage. It makes you shine bright like a diamond. Step 1: All of You Need. 2 cm cinnamonA slice of lemon 250 ml water Fresh rosemary Fresh mint 1 teaspoon sugar (honey/stevia is better) Spoon Glass jar Step 2: Keep It Clean. Clean your rosemary and mint. And also lemon before you slice it.I grow rosemary and mint at the garden, so I cut it freshly. Step 3: In the Jar. Put the sugar into the glass jar.Pour half of water into the jar. Stir it well. Put the cinnamon, lemon, and rosemary into the jar. Pour the rest of water into the jar.Store it in the refrigerator for a few hours. Step 4: Yeah!. That's it! Fresh and Healthy Summer Beverage by me. Drink it cool. Have a nice summer! Step 5: Thank You. Okay! Thank you for coming. Please vote me and thank you for everything. :)", ["fresh-and-healthy-summer-beverage_0", "fresh-and-healthy-summer-beverage_1", "fresh-and-healthy-summer-beverage_2", "fresh-and-healthy-summer-beverage_3", "fresh-and-healthy-summer-beverage_4", "fresh-and-healthy-summer-beverage_5"]] [40936, "Introduction: Spirit-Despensing Jack-O'-Lantern. Hello, Instructables!First off, I am entering two Halloween contests with this entry, so if you like my project, please take a sec to let the powers that be know that you appreciate us lowly makers. Thank you.Likely, you've found this I'ble because you are in need of a last-minute party favor for Halloween or want to bring something original to the table. Well, I've got just the thing.Two years ago, two of my favorite YouTubers, Treadbanger's Rob (should also mention the awesome Corrine, Rob's better half, and half the current Threadbanger team) and Hannah Hart offered a video in which they made a pumpkin tap. The end product looks great, though you might get some pumpkin in your drink. Bonus?Anyway, I decided to make a much cheaper, and in my mind, easier version of their project. I could make it easier, quicker, and much, much cheaper.And mine is black cat approved, so there's that.One admission before we get started, the box wine bag I used is made from a #7 plastic. so if that makes you nervous, beware ye who enter here!So here we go: Step 1: Gather Your Instruments. Needed:Sharp knifeGutting tool (I recommend a grapefruit spoon)Box Wine (you can change out the liquid if you like)Optional for changing liquids:If you want to replace the wine with something with a stronger kick, you'll need:A funnelA closure (I used one end of a pants hanger, just snapped it off)Optional for carving:A hobby knife (e.g. Exacto)A small chisel or flathead screwdriver Step 2: Decapitate and Eviscerate an Unsuspecting Pumpkin. Simply take off the top, cutting in at an angle and cutting away from yourself. Let your cat and dog take deep whiffs of fresh pumpkin, and then remove the delicious guts inside.I found using a grapefruit spoon to de-gut the pumpkin worked great and took minutes. No need for those silly tools they sell at the market.Use the guts. That stuff has a million uses. Or just throw it to the squirrels, but don't be wasteful. Or do. I'm not the police. Step 3: Decide on Your Spirit . If you want to use the box wine, and there are some great \"black wine\" options, your job is simple and you can skip this step.If you want something else in that pumpkin, empty the wine. Slowly now. Those boxes hold a good four bottles or so. Nick a slit on one side of the back and empty out the rest of the wine. Maybe do this the night after you empty the wine. You'll notice when you cut the slit that the wine is double-bagged, meaning you need to fill the bag in the middle, not either of the pockets formed by the outer bag. I recommend slitting the outer layers just a bit so it's easy to split the middle bag open for filling and refilling. Rinse out the bag. Use the nozzle to let the water do it's thing, cleaning out the wine. Fill the bag with anything as or less dense than wine/water/booze. I haven't tested the nozzle with juice or anything frozen, etc, but my instinct tells me it wouldn't end well. All booze, wines, and thin liquids should do fine.Once your liquid is in the bag, fold over the side that is cut twice and place a closure on it. I used a clip from an extra pants hanger. You can use a rubber band and a binder-clip instead. You want a good seal and a strong clip. That's what will allow us to avoid spilling. Step 4: Carve a Hole. Use a caliper or a string and a ruler or whatever you have on hand to measure the diameter of the largest ring from the nozzle to the bag. Make a hole that is this large and no larger. I made a hole that was slightly smaller and then worked my way to the exact size. Getting the hole right is the most important part of this project. Too big a hole, and the nozzle will move around and make you look sloppy. We don't want that.Carve the hole close the bottom. Step 5: Brain Transplant. Open pumpkin, put in bag. Test nozzle for fit. If you have a pumpkin that is too small for the liquid in the bag, drain some out. The pumpkin I used was medium to small, and it housed well over a large bottle of the hard stuff, and (alternately) three bottles worth of the box wine (it comes with 4 and I had to drain a little less than a bottle's worth. Step 6: Find a Base. I like to go grave-robbing in my recyclables bin. In the pics, you see I used a bowl. You can use an empty package tape dispenser or many other things. The goal is to get it elevated so that the pumpkin doesn't need to sit at the edge of the table for people to get a glass. Make sure your pumpkin is sturdy.If all you want is the dispenser, then you are done. Congrats! If you want to get a little more fancy, read on. Step 7: Optional: Slopped Innards. If you have a particularly large pumpkin, or a wide on the bottom pumpkin, you may find the bag does not dispense enough for your liking. You can rig a strong piece of cardboard with cardboard supports to support and slope the bag. I was ready to do this step myself, but I didn't find it to be necessary on my pumpkin. Step 8: Optional: Carving and Lighting. Unless you don't mind folks seeing the blood of the pumpkin slowly draining from the bag inside, you don't want to carve all the way through. Instead, you want to chisel out a design. I Googled \"Line art\" and then the type of shape I wanted. I went with a \"poison\" theme because that's what I thought of.To carve, I attached the line art (parts of it) where I wanted it, and then used a #2 Exacto to carve out the negative with an outline around the shape. After cutting the lines with the knife, I used a flatheaded screwdriver to chisel out the unneeded orange bits. Easy as it sounds.If you use lights, use LEDs that are pumpkin safe. Not only do you want to protect the pumpkin, you want to protect the liquid from getting warm.When Halloween is over, you can safe the nozzle and attach it to various things using food-safe silicone if you like. Let your imagination run wild.I hope this helped lots of people. Drink safe and stay responsibly.Happy Halloween!", ["spirit-despensing-jack-o-lantern_0", "spirit-despensing-jack-o-lantern_1", "spirit-despensing-jack-o-lantern_2", "spirit-despensing-jack-o-lantern_3", "spirit-despensing-jack-o-lantern_4", "spirit-despensing-jack-o-lantern_5", "spirit-despensing-jack-o-lantern_6", "spirit-despensing-jack-o-lantern_8"]] [40937, "Introduction: Bacon Egg Cheese Roll. This instructable will show you how to make my version of the \"Bacon Cheese Roll\", as seen onhttp://www.geekologie.com/2008/12/pfft_hearts_are_overrated_anyw.php Mmmmmmmm...........Bacon! Step 1: Things You'll Need. 1. At least 12 pieces of bacon...maybe more just to be sure2. 4 large eggs3. 2/3 cup of shredded cheese4. An oven5. A few Bayer Aspirin to avoid a heart attack Step 2: Weaving the Bacon. Okay so first things first preheat the oven to 400 degrees Fahrenheit, so it's hot when we put the bacon in. Now while were waiting for the oven it's time for the fun part, weaving the bacon ;D. I used 13 pieces of bacon but it all depends on how tightly you weave it. To start, lay down 6 to 7 pieces of bacon horizontally, and make sure that there aren't any spaces in between. Then, start weaving the next 6 to seven pieces. Do as I did in the picture and just weave over then under then over etc. and be sure to switch that pattern on the next piece to cause the \"basket\" effect. Step 3: The Oven. Now, put the bakey blankey into the oven for 20 to 25 minutes. ( Mine was in for 22 minutes) Step 4: The Eggs (optional!). While the bacon is in the oven the eggs need to be cooked. This part is simple all you need to do is crack four eggs open, add a splash of milk, whisk, and scramble. Step 5: Putting It Together. By now you should have all your eggs done, and the oven timer is probably about to go off. When it does, take the (now shrunken and brown) bacon out of the oven. Then, dump all the eggs out onto the bacon and spread them around evenly. Do the same with the 2/3 cup of shredded cheese. Now, roll it all up and put some toothpicks into it to keep it from unrolling. After it's all rolled up throw it back into the oven for another 3 to 5 minutes. Step 6: The Final Bacon Masterpiece. Now for the final product ;) After the 3 to 5 minutes in the oven, your bacon roll is done. Quickly remove it from the oven and take out the toothpicks.All there is to do now is cut it and OM-NOM-NOM!Enjoy!!", ["bacon-egg-cheese-roll_0", "bacon-egg-cheese-roll_2", "bacon-egg-cheese-roll_3", "bacon-egg-cheese-roll_4", "bacon-egg-cheese-roll_5", "bacon-egg-cheese-roll_6"]] [40938, "Introduction: Braided Pizza Calzone . Making pizza is always a fun an exciting experience as the possibilities are endless. With so many combinations of toppings and styles of making it you can really do anything!!For this Instructable I have created a Braided Calzone full of Pepperoni, Cheese and Pineapple.**A lot of People wonder the difference between a \"Calzone\" and a \"Panzorotti\" well the simplest way to explain the difference would be that a Calzone is baked not fried like a Panzorotti** Prep - 20 Mins Cooking 20 mins Standing time 10 minsTotal time - 50 minsMaterials NeededFor the Calzone 1 - Pizza dough ( home made or store bought which ever you prefer) 2 - Pizza Cheese ( I used delicious mozzarella) 3 - Parmesan Cheese for topping4 - Pepperoni (Good Quality)5 - Pineapple 6 - Butter 7- Pizza Sauce Making and cooking 1 -Rolling Pin 2 - Flour 3 - BBQ or oven (Preheat to 500 degrees) 4 - Pizza Stone (Optional)5 - Pizza Peel (Or something large and flat that can move the pizza to the stone and off again) Step 1: Roll Your Dough . Clean well and wipe dry then flour your workspace generously. I am using homemade dough that I had made 2 days earlier. With a Heavy duty rolling pin begin rolling the dough out on the well floured work space to ensure it wont stick. add more flour as needed and get the dough as flat as you can as this will make a better Calzone Note the size of the piece of dough I started with and how flat I got it. Step 2: Building Your Calzone . This is always the fun part!! But remember we are making a Calzone NOT a Pizza so once you have your dough rolled out when you begin to add the toppings KEEP EVERY CENTRALIZED as this will allow us to do the braided technique in the next stepGather your favorite toppings and start to build you Calzone.General Order would be; 1 - Sauce 2 - Pepperoni 3 - Cheese 4 - Pineapple Step 3: Brading the Top . Okay at this point you have a piece or dough all flattened out full of toppings in the middle and now its time to get your braid on!!Steps 1 - Cut off un-usable areas from the tops and side but do not get rid of them we will use them later. Timing the edges allows for less overlap in the braided top. 2- with a sharp knife cute slits perpendicular to the toppings to the outside edge of the dough. Make the slits about 1/2\" - 3/4\" thick 3 - Begin at one end and fold a corner or end piece over then repeat on the opposite side. 4 - To get the braided look repeat this process for the entire Calzone \" Flip left side then Flip right side\" dont worry if the strands of dough dont reach all the water over to the other side just have them laying flat and everything will work out.5 - As you get to the end of the other side if there is extra you can cut it off or just start braiding the other way which is what I did and it turned out great. *** additional flour around the edges can be tucked under to help with moving the Calzone with out ripping the thin dough!! use a pizza peel or other flat object and tuck it under to coat the bottom of the Calzone in flour*** Step 4: Final Prep Before Cooking . Now that you have braided the top and it transferred over to something that can get it on the BBQ or oven you can now top the Calzone with a small amount of melted butter to let the crust get a beautiful golden brown colour as well as help some Parmesan cheese garnish stick to the top. Left Over Pieces With the cut offs from the big piece of dough I like to grab a few pieces of pepperoni and made a little turnover type things or what I like to call a \"Pepperoni Pocket\" they cook really quickly and can be a delicious little snack midway through cooking the Calzone. Before we can cook make sure your BBQ and Pizza Stone are at 500 degrees or your oven around 400 as the oven will cook the top faster then the BBQ. Step 5: Cooking . On a preheated BBQ of 500 degreesPlace the Calzone on a Pizza Stone which has been preheating in the BBQ as well. Cook for 20 minutes or until the top braids are just beginning to turn brown *** be sure to rotate the Calzone throughout the cooking process to ensure even cooking***Remove from grill and allow to stand or \"set\" for about 8-10 minutes depending on how long you can hold off from eating this wonderful creation. Cooking times are the same if using an oven just set your oven temperature to 400 degrees and keep and eye on the dough colour and a indication of doneness Step 6: Slice and Serve !. Once you have let the Calzone sit for a little bit its time to slice and serve !! I hope everyone Enjoyed this instructable and Good Luck making this simple and easy take of a Calzone. ", ["braided-pizza-calzone_0", "braided-pizza-calzone_1", "braided-pizza-calzone_2", "braided-pizza-calzone_3", "braided-pizza-calzone_4", "braided-pizza-calzone_5", "braided-pizza-calzone_6"]] [40939, "Introduction: Chinese BBQ Pork Kabobs. Delicious BBQ pork kabobs, the perfect bite size snack! LETS EAT!!! Step 1: Ingredients. I got the idea for this recipe from the book \"Making Sausage\" by Warren Anderson. It's actually a combinations of two sausage recipes, minus the curing salt, and not grinding and stuffing the meat. Thanks to Warren for the inspiration! This is a great book for those who want to make sausages too!What you need:2 1\\2 lbs. pork loin (mine was unexpectedly bone in)1\\3 cup honey1\\4 cup sugar1\\4. cup sherry1\\4 cup Yuzu Ponzu (this is a citrus infused soy sauce, regular soy can be used instead)1 tsp. red food coloring1 Tbsp sesame oil2 cloves garlic, crushed2 Tbsp fresh ground ginger2 Tbsp red chili paste1 tsp white pepper1 tsp Chinese 5 spicemy pictures show salt, but I did not add any because of the ponzu. It is salty enough for me.A note on measurements: The above measurements are a guideline, based on whats in the book. I do a lot of this to taste. I suggest you do the same. I added more sesame oil, five spice, and chili paste. I also put in a lot of ginger. Taste often and adjust to your liking. Tools:A sharp knifeCutting BoardMicro graterBowl with a lid, or large zip loc bagBamboo skewers (mine are 9\" long and flat) Step 2: Cut and Trim the Pork. I used a pork loin end roast, and I got one that had a chunk of bone in it by mistake. I didn't catch this on the label when I picked it up. I cut out the bone, but left a lil meat on it for making a stock later on.When trimming meat, there are two kinds of connective tissue. One is fat, which in small doses is good as it adds moisture and flavor to the meat. The other is silver skin, which will be chewy, and hard to eat. Remove all the silver skin, and leave a lil fat for flavor. The amount you leave is up to you. This being a marinade, not a lot is needed in my opinion.Slice the trimmed meat into one inch cubes for the skewers. My last photo shows the bone, the scraps, and the diced meat. I got about 2 lbs. of meat after trimming. Step 3: Make the Marinade. Measure all the wet ingredients into a bowl, honey added last. This will make it easier for the honey to dissolve. Don't forget the red food coloring. It makes it look like Chinese BBQ pork! So cool!I then added the sugar and mixed it well to dissolve that too. I then used the edge of a spoon to peel the ginger. I grated the ginger with a microplane into the bowl. I crushed two cloves of garlic (skin on) with the flat side of the chefs knife. This makes it easy to peel. The peel comes right off after crushing them with the knife. I microplaned these into the marinade like the ginger. It was hard to hold though, and some big pieces got in there. I then added all the dry ingredients and mixed it well.A taste test let me know to add some more sesame oil, chili paste, and more five spice. Add the pork and mix well again. This needs to marinate for three days. Mix the marinade at least once a day. Step 4: Make Kabobs!!. After three days, drain and rinse the pork.While you're doing this, soak about 12 skewers in water. This helps keep them from burning on the grill. Pour the meat onto paper towels, and pat dry.Now, I made a grill just for kabobs, so I got these 9\" flat bamboo skewers for my grill specifically. You can see how I made my Kabob Grill in one of my other instructables. It has 6\" of space for cooking, so I have 1 1\\2\" on each side to support the kabob on my grill. I placed the meat evenly on the skewers, leaving the required 1 1\\2\" on each end. You can use any skewer you like, but I found that flat ones keep the food from rolling around. Step 5: Time to Grill!!. Start by starting a chimney of charcoal. I use paper and paraffin wax. The coals aren't ready until the smoke disappears, and the top coals start to turn white. When they're ready, put them in the grill. It took about 20 minutes for the coals to get hot.I made this grill with kabobs in mind. I put foil on the edge of the grill to help with clean up. I spread the coals out evenly in one layer. Put the kabobs on the grill. The fire was hot so I used gloves when I was tending the fire.Turn the kabobs as they brown. I turned them a a few times each. The coals were hot, I could have let them burn down a little to control the heat better. The kabobs came out great regardless! They took about 5 minutes total to cook. The charcoal makes all the difference in the flavor.I hope you like this instructable! If you did, please vote. I would also like to know what you think about this, or if you have any questions, so let me know. Thanks for viewing!", ["chinese-bbq-pork-kabobs_0", "chinese-bbq-pork-kabobs_1", "chinese-bbq-pork-kabobs_2", "chinese-bbq-pork-kabobs_3", "chinese-bbq-pork-kabobs_4", "chinese-bbq-pork-kabobs_5"]] [40940, "Introduction: Ladybird Birthday Cake & Cupcakes. I made this gorgeous Ladybird cake using the Australian Women's weekly recipe & instructions (http://aww.ninemsn.com.au/food/cookingtips/784279/lazy-ladybird-cake) for my daughter's first birthday.\u00a0\nMaking very red icing is quite difficult, it is quite important to use very good quality gel food colouring because liquid colouring makes your icing too runny. Also, if you're using butter cream icing, it helps to use white food colouring first to make the yellow icing white before turning it red otherwise you end up with peach instead.\u00a0\nWhen it comes to making black icing, the easiest way to obtain a true black without turning it bitter (which happens when adding too much food colouring) is to first add cocoa to your icing and make it chocolate. Once your icing is dark brown, add your black food colouring and it will quickly turn black.\nI also used an extra cake mix to make a batch of cupcakes and decorated them like mini ladybirds so that we had enough cake to go around.\nGive it a try, it is quite an easy cake, I had very little baking experience and found it not too challenging!", ["ladybird-birthday-cake-cupcakes_0"]] [40941, "Introduction: Cake Layer/Leveler Cutter. My mother-in-law had an issue with one of her tools that she used to level a cake. Looking at the design of the original, I decided that I could make something that would eliminate some of the problems. The problem was the flat blade was flimsy and the frame wasn't sturdy. Put those two problems together and you get a wavy cake top and an angry mother-in-law and nobody wants that. Step 1: Parts and Tools. Parts(1) piece of wood about 21\" long, 1.5\" wide, and about 2\" tall.(1) length of piano wire.(4) 5/16 nuts or (2) 5/16 nuts and (2) washers(2) 5/16 bolts 10\" long(2) 1/2 nuts(make sure that they go on the bolt easily by hand)(2) 1/2 bolts 7\" longToolsDrill w/bitsSandpaperWood Stain and a brush or clothNeedle nose pliersHacksaw(2) 1/2 wrenches Step 2: Getting Started. Find the right size drill bit for your bolts. The 1/2\" bolts don't need to be snug at all but you don't want too much wobble either. Drill your 1/2 bolt hole about .5\" from the side of the wood on the left and right side. Then drill your 5/16 bolt hole 1.5\" from the side on the left and right side of your wood. After that you will need to make a hole on each end for your 1/2\" nut. It needs to meet the bolt when it comes through and it doesn't need to be allowed to spin. I don't have the proper tools to accomplish the task so I just drilled a couple holes and then whittled it until it fit. Next, take a hacksaw and cut a groove into the end of each 5/16 bolt. The piano wire should fit when your done. Step 3: Sand and Stain. Now it's time to sand your wood as much or as little as you want. I left some marks on the wood and it actually made it look more interesting to me. After your done with sanding make sure that you clean your wood off really well. I don't know much about staining wood but what I did was use a brush and brushed up to three coats(letting each coat dry in between). I have seen some people rub stain on with a cloth. Step 4: Finish It!. Enough playing around with the stain. Now it's time to start adding those nuts and bolts. Start with the (2) 5/16 and (2) of their nuts(or just the washers if you bought those). Take your piano wire and bend a small hook in it. Circle it around one of the bolts and then hook the wire to itself. This will just be to hold the wire in place. After you've done that add the next nut to the same bolt that you have your piano wire hooked to. You will use your double nut configuration to pinch the wire together to hold it taut. If you bought the washers instead then you will have the piano wire hooked around the bolt between the washer and nut so that they pinch it. Make sure everything is tight. Run the piano wire up the bolt and through the groove that you made with the hacksaw. Pull it tight and make a 90 degree bend. This next part is optional. I used some vise grips to make little zig zags in the wire in order to make it cut easier. I don't make cakes or cut them so I don't know for a fact that it works.Put both nuts(or washer and nut) down on the bolt that is on the opposite side. Tighten one bolt completely down and leave a small gap in between the two nuts so that you can insert your piano wire later. Now your ready to pull the piano wire taut and insert them in the grooves of your 5/16 bolts. After your piano wire is tight enough, pinch it in between the nuts(or nut and washer) and tighten it.Take the (2) 1/2 nuts and insert them into the holes that were made for them earlier. Screw in the 1/2 bolts into your finished assembly and your done. Step 5: All Done...time for Cake!. You can now adjust the 1/2 bolts to change the height to suit your needs.", ["cake-layerleveler-cutter_0", "cake-layerleveler-cutter_1", "cake-layerleveler-cutter_2", "cake-layerleveler-cutter_3", "cake-layerleveler-cutter_4", "cake-layerleveler-cutter_5"]] [40942, "Introduction: Nutella Creme Mille Crepe. Thousand layers of goodness! (Well more like 25 layers instead thousand :)These crepes are stacked and covered with nutella cream and decorated with ganache and various chocolates. Step 1: Crepes. 140 g flour20 g corn starch80 g sugar250 ml milk175 ml milk mixed with 25 ml 35% heavy cream30 g butter, melted, unsalted4 large yolksa pinch of salt1 tsp vanilla essenceMix all ingredients in a large bowl, strain to remove/dissolve clumped flourWrap with clingwrap and chill for at least an hour before proceeding Step 2: Nutella Cream and Ganache. Nutella Cream:2 c heavy cream 35%4 tbsp Nutella2 tbsp icing sugarBeat heavy cream and icing sugar until thicken then beat in nutella to combineGanache100 g milk chocolate1/4 c heavy creamHeat heavy cream in microwave for 50 seconds then add in broken chocolateStir to dissolve and let stand at room temperature until desired consistency Step 3: Nutella Cream Mille Crepe!. Take out chilled batterHeat nonstick pan and pour a (small) ladle batter and cook crepe until puffed and a little golden brownPlace cooked crepe on a plate and cover with aluminum foil while cooking the rest of the batterPlace a crepe on cake plate, spread evenly 2 tbsp nutella cream, then place another crepe on topRepeat step until all crepes used up then cover the whole crepe with nutella cremeDrizzle center top and sides with ganache and decorate with Lindor and Quality Street chocolatesSlice and enjoy :)", ["nutella-creme-mille-crepe_0", "nutella-creme-mille-crepe_1", "nutella-creme-mille-crepe_2", "nutella-creme-mille-crepe_3"]] [40943, "Introduction: Kiwi and Mint Infused Water. Drinking water can be a bit boring, right? So why not make the boring water a bit interesting by infusing it with some fruits and herbs? This Kiwi and Mint infused water is easy to make (like all of them), refreshing and keeps you hydrated which is very important especially in summer! This is also a perfect drink for any summer party or a picnic!Read more ...Enjoy our easy recipes!Visit our new website: www.happyfoodstube.comSo lets get started! Step 1: Ingredients:. A Handful of Fresh Mint (the more the better)3-4 Kiwis1 Liter (4 cups) Still Water Step 2: Directions:. 1. Wash and peel the kiwis. Cut them into thin slices. Wash the mint sprigs. Place kiwi slices and mint in a large jar/bottle.2. Pour over still water and cover with lid (if you have, if not then simply use cling film).3. Place in the fridge and chill for at least 2 hours, for best results overnight. Step 3: Subscibe/Follow Us to Get the Latest Updates:. \u25ba Website: www.happyfoodstube.com\u25ba Pinterest: https://www.pinterest.com/happyfoodstube\u25ba Youtube: www.youtube.com/happyfoodstube\u25ba Google+: https://plus.google.com/+happyfoodstube\u25ba Facebook: https://www.facebook.com/happyfoodstube\u25ba Instagram: http://instagram.com/happyfoodstube\u25ba Twitter: https://twitter.com/happyfoodstube", ["kiwi-and-mint-infused-water_0", "kiwi-and-mint-infused-water_1", "kiwi-and-mint-infused-water_2"]] [40944, "Introduction: Skyrim Boiled Cream Treat. Delicious, simple, and fast. Step 1: Find the Recipes. I used random recipes out of vintage books but cannot remember where I found them. I apologize.Basically, I followed a vintage eclair recipe, making the choux and also the custard filling.Just search up elcair recipe and custard filling (or pastry filling) recipe online and they will pop up, I promise.The uniqueness of these are in the rt of them, not the recipe. Step 2: Make the Choux. Follow it step by step, as the recipe states. Add in red rood coloring (to make it pink), or a bit of all natural food coloring.It should look like the above color when done. Step 3: Pipe. Put the choux batter into a piping bag and pipe in spirals. Keep it thin, they rise a lot. Step 4: Place Them in the Oven and While You Wait.... make the custard.Also, if you are a fan of chocolate, make a smaller batch of chocolate custard. Step 5: Cool, Cut, Drop, Plop.. In that order,Cool the pastries,Cut a hole in the middle,Drop in some chocolate filling,Plop in the custard filling to the top. Step 6: Enjoy. When they are filled, you are done.Now take a picture of them in the firelight and tease you friends! :)", ["skyrim-boiled-cream-treat_0", "skyrim-boiled-cream-treat_1", "skyrim-boiled-cream-treat_2", "skyrim-boiled-cream-treat_3", "skyrim-boiled-cream-treat_4", "skyrim-boiled-cream-treat_5", "skyrim-boiled-cream-treat_6"]] [40945, "Introduction: RAW ROSE PETALS IN SUGAR. I love roses, they are beautiful, they smell divine and are extremly tasty! My grandma made traditional jams from them, that means with cooking. I, on other hand, want to keep all the goods. That's why I mainly do raw rose petals in sugar. Step 1: What Species of Roses Are Perfect for Preserves:. Damask roseRosa centifoliaRosa rugosaRose Louise Odier Step 2: What Do You Need? . 1 cup of sugar, it can be sugar of your choice brown, white ect2 cups of rose petals of your choice Step 3: Optional . You can cut the bitter end of the rose petals Step 4: How to Make It?. Put all ingredients in kitchen mortar with pestle and pound it on homogeneous mass Step 5: How to Use It?. add it to all dessertsto teas, herbal teasmake rose candies from it , simply heat it on pan, till it will dissolve and pour into molds Step 6: How to Preserve It for Later?. version 1put rose petals with sugar to jars , pasteurize for 10 mins and put under blanket for next 2 hoursit will easy last for whole year, I kept few jars in basement for 2 years and there where still perfectversion 2cook rose petals with sugar and pour it to jars (it won't be raw) Step 7: Bon Appetit!. ", ["raw-rose-petals-in-sugar_0", "raw-rose-petals-in-sugar_1", "raw-rose-petals-in-sugar_2", "raw-rose-petals-in-sugar_3", "raw-rose-petals-in-sugar_4", "raw-rose-petals-in-sugar_5", "raw-rose-petals-in-sugar_6", "raw-rose-petals-in-sugar_7"]] [40946, "Introduction: Spicy Cinnamon Apple Soda And/or Mixer. This is a recipe for a sparkling red spicy apple cinnamon soda. \u00a0It requires no special equipment and only one special ingredient (sort of.) \u00a0It takes about 15 minutes of prep time plus a few days waiting time, and is about 50% real apple juice. \u00a0It's a family-friendly drink straight from the bottle, or a fancy cocktail if you mix in some rum or vodka. \u00a0It's also completely free of high fructose corn syrup and can be made reduced sugar style. Step 1: Ingredients and Equipment. Ingredients:\n\u2022 No Sugar Added Apple Juice - reconstituted from frozen concentrate is fine, too.\n\u2022 Cinnamon Red Hot Candies - you can find these in movie theater style cardstock boxes. year-round, or as Cinnamon Imperials around Christmas and Valentine's Day. \u00a0They're often sold to be used as cupcake decorations.\n\u2022 Sugar - plain old granulated white is fine, honey works, or a sugar substitute if you're looking to reduce a few calories.\n\u2022 Brewer's Yeast - I used Pasteur Champagne yeast, any ale yeast would work, and bread yeast is okay, if a little less tasty. \u00a0My packet of yeast was a bit less than $1 and would make around 16 liters of soda. \u00a0Once you have some in your fridge you'll want to start carbonating everything.\n\u2022 Water - tap water works fine for me, but do a one-bottle test if you've never tried anything with your tap water and yeast before. \u00a0There are some water additives that can keep yeast from working well. \u00a0(I go into this more in troubleshooting.)\nEquipment\n\u2022 1 or 2 LIter Plastic Bottles - If it has contained carbonated liquid before it can do it again. \u00a0I used VERY CLEAN 1 liter bottles that had previously contained some carbonated flavored water. \u00a0Don't use glass bottles. \u00a0You can purchase bottles for this sort of thing from brewing supply companies if you don't have handy recyclables or want to be fancy.\n\u2022 Measuring Spoons\n\u2022 A Funnel (not absolutely necessary but definitely handy)\n\u2022 Microwave safe glass pitcher or a small saucepan\n\u2022 Something to stir with Step 2: Mix Your Ingredients. The following directions make 1 liter. \u00a0Adjust your quantities accordingly.\nPut your funnel into your bottle.\nPour 1/4 cup sugar (or equivalent sugar substitute) into the bottle.\nHeat 1 cup of water to boiling in the microwave (using a MICROWAVE SAFE container).\nPut the cinnamon red hots into the water and stir until they dissolve:\n2tbsp for lightly cinnamon\n4tbsp for a nice, spicy cinnamon\n6tbsp for very spicy\nmore if you're feeling adventurous/ hate your tongue\nYou can do this on the stove if you would prefer (especially if you were making a lot of syrup at once.)\nSlowly add 1 cup of cool water to the red hots mixture.\nPour the mixture into the bottle.\nPour 2 cups of apple juice into the bottle *making sure to leave 1 to 2 inches of empty space at the top* (you may need a bit less than 2 cups).\nClose the bottle, check that it's sealed, shake it to dissolve the ingredients together. \u00a0Make sure it's at a nice warm but not hot temperature. \u00a0100 to 105 degree Fahrenheit is ideal if you have a thermometer handy, otherwise shoot for something that feels cozy but not hot.\nAdd 1/8th of a teaspoon of yeast. \u00a0Close the bottle up again and shake it to mix in the yeast. Step 3: Wait (and Some Bonus Safety Info). Put the bottle(s) in a nice warm location. \u00a0Think about micro-climates where you live - I often put my bottles above the dishwasher or refrigerator, or under a furnace vent.\nCHECK THE BOTTLES REGULARLY. \u00a0As soon as they feel dense/hard they're fully carbonated. \u00a0You're shooting for something that feels like a 2 liter on a grocery store shelf. \u00a0You won't be able to dent it with your fingers. \u00a0Do not open the bottles at any point while you're waiting of you'll un-do the yeast's hard work. \u00a0My bottles generally take between 12 and 24 hours.\nAs soon as the bottles feel nice and dense get them to somewhere cold. \u00a0A refrigerator is ideal, anywhere nice and cold will work. \u00a0You need to make the yeast go dormant at this point because it will keep building up carbon dioxide pressure until the bottle bursts. \u00a0This is why glass is a bad idea - a red sticky explosion mess would be bad enough, add shards of glass to it and you've got a potentially scary situation. \u00a0Champagne yeast is designed to build a higher pressure than soda bottles are designed for this cooling step is really important.\nThat said, if you put your bottles somewhere cold as soon as they're hardened up, you almost completely eliminate the explosion risk. \u00a0Don't make more than you'll consume in a few weeks, but don't be afraid to leave your unopened soda in the fridge for a while, I've found that the flavor improves over time.\nYour soda will have a tiny bit of alcohol in it. If you have an alcohol allergy you shouldn't drink it, but I would venture to bet that even in most very young kids they would suffer ill effects from the sugar and cinnamon long before they could drink enough of this stuff to get drunk. I've also read that home brew sodas are lower in alcohol than grocery store orange juice, but that's from the internet so I don't really know if it's true. Step 4: Troubleshooting. If your soda isn't carbonating here are a few things that may have gone wrong:\nToo much heat. \u00a0If your mix was too hot when you added the yeast you may have killed it. \u00a0(I've had good luck with adding a bit more yeast and letting it sit for a while longer.)\nBad water. \u00a0Some cities have water that is unfriendly to living things. \u00a0The first thing to try is to boil the water you're going to use and then let it sit until it cools back to a yeast-safe temperature. \u00a0If that doesn't work you're probably looking at trying distilled water.\nToo cold. \u00a0If you're keeping your soda in an area that's too cold it will never carbonate. \u00a0Try to find somewhere warmer to set it.\nNot enough time. \u00a0A lot of recipes say it will take 3 to 4 days for soda to be ready. \u00a0I think I have fast results because I micromanage.\nNot chilled long enough. \u00a0CO2 needs time to dissolve into a liquid. \u00a0If your bottle has hardened up but it's not carbonated when you open it, you need to let it chill for longer before drinking. Step 5: Serve. It is important to chill the soda in a refrigerator at least overnight before serving. \u00a0Cold is required for carbon dioxide to dissolve into the liquid. \u00a0Without chilling you'll open your bottle, let all the CO2 out and drink flat soda. \u00a0With the chill you should end up with a very nicely carbonated beverage.\nSome crud will collect at the very bottom of your bottle. \u00a0Don't drink that stuff. \u00a0Don't shake the bottles, pour them smoothly and don't pour our the last little bit of the bottle. \u00a0The stuff at the bottom isn't dangerous, it just tastes icky. \u00a0It's mostly debris from the yeast, but in this case there is probably also some wax from the candy mixed in. \u00a0If you intend to keep using these bottles you'll want to rinse them right away to get this stuff out. \u00a0It will be much harder to remove if you let it dry there.\nAs a mixer:\nThis stuff is great mixed with rum or vodka the same way you take a rum and coke or a vodka lemonade. \u00a01 ounce of alcohol mixed with 3 to 6 ounces of soda is good place to start, adjust as desired.", ["spicy-cinnamon-apple-soda-andor-mixer_0", "spicy-cinnamon-apple-soda-andor-mixer_1", "spicy-cinnamon-apple-soda-andor-mixer_2", "spicy-cinnamon-apple-soda-andor-mixer_3", "spicy-cinnamon-apple-soda-andor-mixer_5"]] [40947, "Introduction: Mini Naked Chocolate Cake Hearts. These mini naked chocolate cake hearts are perfect for Valentine\u2019s Day. Red wine chocolate cake with berry mascarpone filling & decorated with fondant hearts!Read more =>www.happyfoodstube.com/mini-naked-chocolate-cake-heartsVisit my blog for more tasty recipes - www.happyfoodstube.com Step 1: Ingredients:. For the Cake:165g (5.8oz) Caster Sugar140g (5oz) Plain Flour35g (1.2oz) Dutch Processed Cocoa Powder120ml (4fl oz) Sunflower Oil90ml (3fl oz) Red Wine60ml (2fl oz) Milk2 Small Eggs1 Tablespoon Baking Powder\u00bd Teaspoon SaltFor the Filling:120g (4.2oz) Mascarpone Cheese90g (3oz) Frozen Berries30g (1oz) Brown SugarFor Fondant Hearts:60g (2oz) Pink Fondant1 Tablespoon Icing Sugar Step 2: Directions:. Cake:Sift the flour, cocoa powder and baking powder in a large bowl. Add sugar & salt. Mix until all ingredients are well combined.Pour in the oil, milk and add eggs. Using a wooden spoon, combine all the ingredients until you get nice smooth batter. Pour in wine \u2013 a small amount at a time. After each addition, mix well. Line 2 round cake tins with baking paper (The tins should be 20cm/8inch wide. If using one 20cm/8inch cake tin, then this has to be at least 15cm/6 inch high).Pour in the mixture and place in a preheated oven. Bake at 180 Celsius/ 350 Fahrenheit for 30 minutes or until an inserted skewer comes out clean.Cool completely. Trim off the top part if necessary.Filling:In a frying pan (or sauce pan) simmer berries with sugar for about 5 minutes. Turn off the heat and let it cool down.In a bowl whisk together mascarpone, icing sugar and cooled berry mix until smooth.Fondant Hearts:Roll out the fondant and cut out 4 hearts that are smaller than the cake hearts.Heart Assembling:Cut 4 hearts out of each cake. Take 4 of them and spread/pipe the filling over. Cover with another cake heart. Dust with icing sugar. Place a fondant heart on top and you are done!The post Mini Naked Chocolate Cake Hearts appeared first on HappyFoods Tube. Step 3: FOLLOW, COMMENT AND SUGGEST. \u25ba DON\u2019T FORGET TO FOLLOW ME ON INSTRUCTABLES, OVER 200 RECIPES AND TUTORIALS!LEAVE YOUR COMMENTS, QUESTIONS, IDEAS AND SUGGESTIONS! \u25ba Website: www.happyfoodstube.com\u25ba Pinterest: https://www.pinterest.com/happyfoodstube\u25ba YouTube: www.youtube.com/happyfoodstube\u25ba Google+: https://plus.google.com/+happyfoodstube\u25ba Facebook: https://www.facebook.com/happyfoodstube\u25ba Instagram: http://instagram.com/happyfoodstube\u25ba Twitter: https://twitter.com/happyfoodstube", ["mini-naked-chocolate-cake-hearts_0", "mini-naked-chocolate-cake-hearts_1", "mini-naked-chocolate-cake-hearts_2", "mini-naked-chocolate-cake-hearts_3"]] [40948, "Introduction: Mini School Lunch. A fun little lunch I thought of, than contains\na ham sandwich,carrots, a doughnut and raisins.\nSUPPLIES\n- carrots\n- a cheerio\n- ham\n- bread\n- pickles\n-\u00a0A raisin\n- lettuce\n- cheese\n- a matchbox\nTake the bread,pickles,cheese and ham and\nmake a mini sandwich about a 1/2 in diameter square.\nChop\u00a0A carrot\u00a0and a\u00a0raisin into little pieces.\nThe cheerio is the doughnut.\nMake sure everything fits into the matchbox, then your ready to party!!!!!!\nThese make good party snacks! :):)", ["mini-school-lunch_0"]] [40949, "Introduction: Brussels Sprouts With Honey Almond Glaze. I never liked brussels sprouts as a kid. I think it was because Mom always bought them frozen, boiled them, and served them with nothing more than salt and pepper. Mom was working a full-time job and cooking for five, so I don't fault her.Now that I am grown up I have fallen in love with a lot of the vegetables I didn't like as a kid by buying them fresh and finding creative ways to prepare them. Such is the case with brussels sprouts, in particular served this way with a delicious Honey Almond glaze.Ingredients:1 pound of brussels sprouts 1/4 cup of honey (try a really good local one) Juice from 2 lemons 1/3 cup blanched or toasted slivered almonds 1/2 tsp of red pepper flakes (optional, we omitted them here)Helpful Gear:Mini WhiskCompact Deep Fryer Step 1: Clean and Halve Sprouts. In a plastic colander, thoroughly clean and rinse brussels sprouts and pat dry. Halve or quarter them, based on your preference. Step 2: Prepare Glaze and Sprouts. Prepare your brussels sprouts according to your favorite method. Here are some suggestions:Deep FryDeep fry brussels sprouts in 350 degree Fahrenheit vegetable oil for 2-3 minutes per batchRoastToss the brussels sprouts in olive oil, salt, and pepper and then roast them on a sheet pan in a 400 degree Fahrenheit oven for 35 minutes.SteamToss brussels sprouts in salt and pepper and place in a steamer for 8-10 minutes.Preparing the Glaze:Place the honey and lemon in a bowl and whisk vigorously until it emulsifies. Step 3: Toss and Enjoy!. In a large bowl, add the almonds to the brussels sprouts, then toss with the glaze and serve!Pictured is how we served them, with pomme frites and a cucumber aioli glazed flank steak.", ["honey-almond-brussels-sprouts_0", "honey-almond-brussels-sprouts_1", "honey-almond-brussels-sprouts_2", "honey-almond-brussels-sprouts_3"]] [40950, "Introduction: Easy Chimichangas Recipe. Chimichangas are one of the most brilliant inventions in the world of food, as far as I am concerned. \u00a0You can make them with chicken, beef, pork, beans, veggies, anything you want. \u00a0Wrap them up in tortillas with cheese, and fry them. \u00a0Brilliant, right?\nI'm not a fan of the huge one-ingredient only chimis I get at some restaurants, so I wanted to make my own spin on this:Chibi Chicken Chimichangas \u00a0chibi meaning little!\nUsing small tortillas and a roast chicken from the shop, I added in all my favorite ingredients and had dinner on the table in a flash. \u00a0 You can modify this recipe to include (or exclude) just about anything! \u00a0And they're fried!\u00a0\nSo you know it's good*.*good tasting. not good for you. Step 1: Ingredients. \n In this version, I used:\n\t\tflour tortillas\n\t\t1/2 pre-cooked rotisserie chicken, shredded\n\t\t1 ear fresh corn, kernels cut from cob\n\t\t2 small sweet peppers, chopped\n\t\t1/2 medium onion, chopped\n\t\t1 avocado, chopped\n\t\t1 cup shredded cheese\n\t\t1/2 cup salsa\n\t\t1/2 cup sour cream\n\t\tcorn oil for frying Step 2: Prep. Heat a tablespoon of oil in a pan over medium-low heat. \u00a0\nSaute your onions for about 5 minutes. \u00a0\nAdd peppers and corn and cook until just softened. \u00a0\nAdd to chicken, avocado, and cheese in a bowl and stir to mix. \u00a0\nSpoon into tortillas and fold like a burrito. Step 3: Fry. Heat up at least 1\" of oil in pan to about 350F (180C).\nUsing tongs or spatula, place burritos into oil, flap side down.\nLet brown for about 2-3 minutes (everything inside is already cooked, so you're just frying up the tortilla), and flip.\nWhen tortillas are golden brown, remove from oil and drain on rack or paper towels.\nServe with salsa and sour cream (I mixed mine together!). \u00a0Enjoy!", ["easy-chimichangas-recipe_0", "easy-chimichangas-recipe_1", "easy-chimichangas-recipe_2", "easy-chimichangas-recipe_3"]] [40951, "Introduction: Making a Caribou Turtle Mocha. This instructable gives directions on how to make a Caribou turtle mocha. I have worked in a Caribou Coffee shop for two and a half years. \u00a0A turtle mocha is one of our most popular drinks and easy to make. \u00a0I think it is important for a recipe for a specialty drink to be known, so that you do not need to spend a lot of money at a coffee shop when you can make it at home. \u00a0Someone who would want to make this should enjoy espresso, and be prepared to make a specialty drink. \u00a0It takes under 2 minutes. \u00a0 Step 1: Materials Needed. - Espresso Machine\n- Espresso cups\n- Milk\n- Milk Pitcher\n- Scoop\n- Chocolate\n- Carmel Syrup\n- Whip Cream\n- Snickers Step 2: Measure Chocolate Chips Into a Milk Pitcher. For a small, use 2 scoops. \u00a0For a medium, use 3 scoops. \u00a0For a large, use 4 scoops. \u00a0You can use dark, milk, or white chocolate. \u00a0I chose to use white chocolate for this example because it is the most popular. \u00a0 Step 3: Add Milk to the Chocolate. Pour milk up to the appropriate line. Step 4: Steam Milk/chocolate Combo. Steam to 160 degrees. \u00a0For extra hot drinks steam to 180 degrees. \u00a0For not-so-hot drinks, steam to 160 degrees and then add a little cold milk.\u00a0 Step 5: Pull Espresso Shots. The shots should take between 20-25 seconds to brew. Step 6: Pump Carmel Into Cup. For a small, use 3 pumps. \u00a0For a medium, use 4 pumps. \u00a0For a large, use 5 pumps. Step 7: Pour Espresso Shots Into Cup. For a small and medium, use 2 shots of espresso. \u00a0For a large, use 3 shots of espresso. Step 8: Add the Steamed Milk/chocolate Combination to the Cup. Fill the cup, but leave about 1 inch room for whip cream. Step 9: Clean Steaming Wand. This is necessary because otherwise the milk will dry to the wand.Warning: \u00a0 Be sure to use a towel when cleaning the steaming wand because it will be too hot for a bare hand to touch. \u00a0 Step 10: Top With Whip Cream. Tip: Start applying whip near the rim, and move in circles toward the center. Step 11: Sprinkle Snickers Onto the Whip. Use only one scoop, otherwise it becomes too chunky. \u00a0 Step 12: Drizzle Carmel Over Snickers. Apply carmel drizzle in three concentric circles. Step 13: Place Lid on Top. You are done! \u00a0The turtle mocha is now ready for your enjoyment. \u00a0Warning: It may be too hot to consume immediately, so leave a few minutes to cool. \u00a0If not, you may burn your tongue. \u00a0", ["making-a-caribou-turtle-mocha_0", "making-a-caribou-turtle-mocha_1", "making-a-caribou-turtle-mocha_2", "making-a-caribou-turtle-mocha_3", "making-a-caribou-turtle-mocha_4", "making-a-caribou-turtle-mocha_5", "making-a-caribou-turtle-mocha_6", "making-a-caribou-turtle-mocha_7", "making-a-caribou-turtle-mocha_8", "making-a-caribou-turtle-mocha_9", "making-a-caribou-turtle-mocha_10", "making-a-caribou-turtle-mocha_11", "making-a-caribou-turtle-mocha_12", "making-a-caribou-turtle-mocha_13"]] [40952, "Introduction: Simple Sangria Recipe. It's hot outside, cool off with this simple, affordable, and refreshing sangria recipe. Step 1: Ingredients and Supplies. Ingredients \u2022 6 oranges \u2022 1liter (32oz) \u201cGrape Juice\u201d (you can use wine if you would like) \u2022 1 can of peaches in fruit juice \u2022 1 can of mandarins in fruit juice \u2022 2 apples \u2022 1 bananaSupplies \u2022 Cutting board \u2022 Measuring cup \u2022 Citrus press \u2022 Knife \u2022 Punch bowl or larger pitcher (needs 80 oz. capacity) \u2022 Large spoon or ladle \u2022 Pitcher \u2022 Cups \u2022 Rag Step 2: Peel and Cut 2 Oranges. \u2022 Take 2 oranges, and peel them by hand \u2022 Throw peel away \u2022 Remove white veins from the center \u2022 Once peeled take the orange and pull apart the wedges \u2022 Once separated cut the wedges in halves \u2022 CAUTION: watch your fingers when cutting the fruit \u2022 Place the Oranges in the bowl or pitcher Step 3: Cut and Juice 4 Oranges. \u2022 Then take 4 oranges and cut them in half with a knife \u2022 CAUTION: watch your fingers when cutting the fruit \u2022 Once the 4 orange are cut in half, take each half and squeeze the juice out into the citrus press. \u2022 Press firmly and Twist the orange to get the juice out of the orange \u2022 Remove top from Citrus Press and clean pulp from the top before pouring \u2022 Now take the Orange juice from the citrus press and pour it into the mixing bowl Step 4: Measure and Pour Grape Juice. \u2022 Take the grape juice and pour it into a measuring cup to 16oz. Do this twice so there is a total of 32oz \u2022 Then pour the juice slowly into the mixing bowl or pitcher Step 5: Add Cinnamon. \u2022 Take the cinnamon and add 4 pinches to the mixing bowl or pitcher Step 6: Open, Drain, and Cut Peaches. \u2022 Open the can of Peaches with a can opener \u2022 Once the lid is open, take the can with one finger hold the lid and drain the juices of the peaches into the mixing bowl\u2022\u00a0 Be careful as the edge of the lid is very sharp \u2022 Then remove the lid and put the rest of the peaches onto the cutting board, then dice the peaches.\u2022 CAUTION: watch your fingers when cutting the fruit \u2022 Once diced take the cutting board full of peaches and mix them into the mixing bowl or pitcher. Step 7: Open and Add Mandarins. \u2022 Open the canned mandarins with a can opener \u2022 Remove the lid from the can \u2022 CAUTION Be careful as the edge of the lid is very sharp \u2022 Pour the mandarins into the mixing bowl \u2022 CAUTION watch for splashing juice Step 8: Cut and Add Apples. \u2022 Take the two apples and cut slices around the core\u2022 CAUTION: watch your fingers when cutting the fruit \u2022 Throw away the cores \u2022 Once the apples are cut take and dice the already cut apple slices \u2022 Take the diced apple pieces and pour them into the mixing bowl or pitcher Step 9: Peel and Slice Banana. \u2022 Take the banana and peel it \u2022 Once peeled take the banana and slice into discs \u2022 CAUTION: watch your fingers when cutting the fruit \u2022 Once sliced, mix the banana discs into the mixing bowl or pitcher Step 10: Cut and Juice Lemon. \u2022 Take the Lemon and cut it in half \u2022 Once in half, take each half and juice them in the citrus press (press firmly and twist) \u2022 Remove pulp from the lid before pouring \u2022 Then take the juice from the citrus press and pour it into the mixing bowl or pitcher Step 11: Stir and Refrigerate. \u2022 Take the Sangria and refrigerate till chilled \u2022 The Sangria is finished Step 12: \u2022 Sit Back, Relax, Kick Your Feet Up and Enjoy a Glass of This Great, Refreshing Summer Beverage!. ", ["simple-sangria-recipe_0", "simple-sangria-recipe_1", "simple-sangria-recipe_2", "simple-sangria-recipe_3", "simple-sangria-recipe_4", "simple-sangria-recipe_5", "simple-sangria-recipe_6", "simple-sangria-recipe_7", "simple-sangria-recipe_8", "simple-sangria-recipe_9", "simple-sangria-recipe_10", "simple-sangria-recipe_11", "simple-sangria-recipe_12"]] [40953, "Introduction: Pico De Gallo. \n Pico de gallo is quick and easy to make at home, and it's fantastic made a few hours ahead of time. I often make it to go with tacos - today I made it with my chickpea tacos. This pico de gallo recipe isn't the most exact as far as measurements go, but I'll share some of my basic pico de gallo rules. :DIngredients:\n\t\tequal amount of tomatoes and white onions\n\t\tcouple cloves of garlic\n\t\ta jalapeno or serrano\n\t\ta handful of cilantro - no stems!\n\t\tpinch of salt\n\t\tsqueeze of lemon or lime\nAfter eating at quite a few Mexican restaurants here in Oakland, and experimenting with making salsas and pico at home on my own, I've decided that having equal amounts of tomatoes and onions work the best. I also love sweeter tomatoes in this - I tend to use grape or cherry. :)\nMake sure you're using a white onion - yellow onions are too mild and sweet.Method:\n\t\tDice the onion finely.\n\t\tPierce the tomatoes with a sharp knife and squeeze out the seeds and excess juice.\n\t\tChop the tomatoes so they match the size of the onions.\n\t\tMince your garlic and pepper of choice.\n\t\tPlace everything in a bowl and mix in a generous pinch of salt.\n\t\tAdd lemon juice and chopped cilantro to taste.\n\t\tKeep tasting and add until you love it!\nI never add any crazy additional spices to mine - it's good as-is! I use lemon here instead of lime because I think the pico is sweet enough thanks to the tomatoes. The lemon adds a nice sour/sharp note. :) Just use whichever citrus you like more!\nAlso keep in mind that while it's best made in advance, the salt we added will cause lots of liquid to come out of the tomatoes and onions. You might want to drain it a little if you'll be using it on tacos.", ["pico-de-gallo-2_0"]] [40954, "Introduction: Green Apple Cupcakes!. I'm so excited to share this with everyone! It was very experimental so I wasn't quite sure what to expect, and I was blown away by the results. It is THE CUPCAKE that has ruined all other cupcakes for me. I just don't think I can go back to paper-lined cupcakes AGAIN! Thank goodness I have an apple tree!\nYou will need:\n6 green apples\n1 spice cake mix (or your favorite recipe)\nFrosting (I ended up making carmel frosting)\n1. First prep your apples by removing any stickers & washing them.\n2. Mix up your cake batter as directed & set it aside\n3. Cut your apples in half\n4. Core them out using a large spoon & leaving about 1/4\" edge\n5. Place your hollowed out apple cups into a muffin pan\n6. Chop any salvageable chunks of apple up and throw them in the cake batter.\n7. Fill your newly made apple cups nearly to the top with batter. (You will have plenty leftover for whatever else you would like too)\n8. Bake as directed for your cake recipe until springy to the touch. (or toothpick method)\n9. Remove from the oven and let them sit about 5 minutes.\n10. Gently scoop them from the pan using a spoon or fork & transfer them to a wire rack to cool completely\u00a0\n11. Once cooled whip up your favorite frosting and frost them. (Try some salted carmel frosting!)\nWhen I first took a bite of one of these I literally went weak in the knees. The cake stays so moist because of the juicies & there are multiple textures involved. I think the best part is that there are no pesky cupcake liners laying around everywhere because the entire cupcake is edible. I will say that the carmel frosting takes it to over the top deliciousness! Originally I was going to just use some store bought stuff, but the smell of spiced apples baking got me thinking of carmel. It complements the treat perfectly, you've got to try it. Here's the recipe I used. ( I did mix some of the store bought into mine too for kicks & giggles)\nSalted Carmel Frosting:\n1 C packed brown sugar\n1/2 C butter or margarine\n1/4 C milk\n1 tsp vanilla extract\n1-1/2 to 2 C confectioners\u2019 sugar\nSea salt\nCombine brown sugar, butter and milk in a saucepan; bring to a boil\u00a0over medium heat. Cook and stir for 2 minutes.\u00a0 Remove from the heat; stir in\u00a0vanilla. Cool to lukewarm.\u00a0 Gradually beat in the confectioners\u2019 sugar until\nfrosting reaches desired consistency. Frost your cupcakes and sprinkle with a little sea salt.", ["green-apple-cupcakes_0"]] [40955, "Introduction: Bacon Beef Butter Biscuits!. Regular biscuits not cutting it? Want more bacon in your life? Want a just plain awesome snack? Try Bacon Beef Butter Biscuits! A great heaping serving of Awesome for any meal. Step 1: Ingredients! Or: Stuff You Need!. You will need: An oven/stove combo. (not sure if they make them separately, actually)\"Jiffy\" baking mix, or similar.Measuring cupBowlBeef StockBaconButterFork. Step 2: Everyone's Favorite Meat. Everyone loves bacon. It's been scientifically proven. First off, you'll need 4 (I'd recommend more, but I ran out) strips of bacon.Make the bacon however you like, but it should be crispy. My personal method is to flip it once or twice every couple minutes, then when the fat gets to be covering almost the entire pan, drain the fat. flip the bacon, and resume cooking until extra crispy. Once it reaches the desired cooked-ness, we move on to: Step 3: Mixing Everything Together and Making It Look Good, Too. Now that we have our bacon, let's break it. Take each strip and pull/pinch/rip off chunks of bacon roughly the size of your thumbnail. Use larger chunks if you are using more bacon, and smaller chunks if you are going to make smaller biscuits. Now to mix some stuff together. Start with an empty mixing bowl, measure and add 2 cups Jiffy mix.Next, measure and add 2 cups beef stock, and quickly throw in the bacon chips you just made. Then: Step 4: Mix Until Your Arm Hurts.. Mix the baking mix, beef stock, and bacon with a High-Performance Mixing Unit(or as we call it, a Fork), for about 2-3 minutes. your goal is to get something the consistency of cold chunky peanut butter. Once your arm starts to hurt, take your butter (2-3 tbsp) and place it in your Melting Containment Unit. (plastic thingy). Microwave for 30 seconds if cold(30 seconds if warm, too), then quickly put it in your bowl. At this point, you have to mix it very thoroughly, for about 5 minutes, long enough for the butter to cool down. Your end product should now be the consistency of warm chunky peanut butter. Now, on to... Step 5: Baking! Finally!. Once all the ingredients are mixed, turn your oven on to 450 degrees (F, not C.) you're going to want to get your cookie sheet and spoon out. Grease the pan with non-stick cooking oil or whatever you want to use (as long as it's non-stick cooking something), then grease the spoon. (it works a lot better, actually)Your goal is to make 10-12 globs of dough, evenly spaced on the cookie sheet. This should take you about long enough for your oven to pre-heat, so when you're done, pop that cookie sheet in there, and set your timer for 7 minutes. Amuse yourself in the meantime by talking to your oven mitt, or maybe just wash the dishes. After 7 minutes, check the biscuits. they should look like they're done, the bottoms golden brown and the tops splitting open at some points. Don't believe their lies, because they're not done. Turn your oven off, leave the biscuits in there, and set your timer for 3 more minutes. Step 6: Done! Eat!. After 3 minutes, take them out of the oven, and let cool for 4-5 more minutes. The Bacon Beef Butter Biscuits are now done! You can enjoy them as a side for soup, as biscuits usually are enjoyed, as a breakfast addition, or you could eat them all before you do any of those things, because they are quite hard to resist. This is actually my third batch, I ate a batch and a half while trying to get my camera.Enjoy! ", ["bacon-beef-butter-biscuits_0", "bacon-beef-butter-biscuits_1", "bacon-beef-butter-biscuits_2", "bacon-beef-butter-biscuits_3", "bacon-beef-butter-biscuits_4", "bacon-beef-butter-biscuits_5", "bacon-beef-butter-biscuits_6"]] [40956, "Introduction: Pumpkin SnickerBOOdles. Yummy Pumpkin flavored snickerdoodlish cookies for your Halloween table!\u00a0 These are soft and spicy and just pumpkiny enough to please. This was inspired by several other pumpkin snickerdoodle recipes I read online, but none of them had enough pumpkin pie spice for my taste.. This is my version with the spices kicked up a notch. ( next time, I might add a dash more of each, but I like pumpkin desserts spicy.. ) Step 1: What You Need:. For the cookie dough 2 sticks of butter, softened 1 cup of white sugar 1/2 cup of dark brown sugar 1 cup pur\u00e9ed pumpkin 1 egg 2 tsps vanilla 3 3/4 cup flour 1 1/2 tsps baking powder 1/2 tsp sea salt 1 tsp cinnamon\u00a0\u00a0 \u00a01/4 tsp ginger 1/4 tsp nutmeg 1/4 tsp allspice Red and yellow food coloring For the sugar coating 1/2 cup white sugar 1 tsp cinnamon 1/4 tsp ginger A dash of nutmeg a dash of allspice An oven preheated to 350 a mixer bowls a refrigerator\u00a0 cookie sheets parchment paper clean glass black cookie decorating icing (or royal icing tinted black) Step 2: Dry Ingredients. Mix flour, baking powder, cookie spices and salt in a medium bowl and set aside Step 3: In the Mixer. Mix the softened butter and sugars until creamy. Add in cup of pumpkin and beat until blended. Mix in vanilla, egg, 6 drops of red food coloring and 8 drops of yellow. Beat until smooth. Step 4: Add in Dry Ingredients. Add dry ingredients and mix until just blended. (Don't over mix, or they will get tough) Step 5: Chill Out. Cover and refrigerate for about an hour Step 6: Mix Up the Sugar Coating. In a bowl containing the last 1/2cup of sugar, add 4 drops of red food coloring and 6 drops of yellow food coloring. \u00a0With a fork, mix the sugar, breaking the colored chunks up until all of the sugar is an even orange color. Add remaining spices. Step 7: Roll Some Cookies. Once the dough is chilled, roll dough in balls, about a tablespoon at a time.\u00a0 Roll the ball in the sugar spice mix and place on the parchment covered cookie sheet.\u00a0 Flatten slightly with the bottom of a glass. continue until your cookie sheet is full. Bake at 350 for 10-11 minutes Step 8: Decorate. Remove from oven and let cool. Draw faces on the pumpkins using cookie icing... I didn't get a photo of that step.. I was caught up in the Halloween magic of jack o lantern faces and forgot to snap a picture. Decorated, they look like this... And that's it! Enjoy!", ["pumpkin-snickerboodles_0", "pumpkin-snickerboodles_1", "pumpkin-snickerboodles_2", "pumpkin-snickerboodles_3", "pumpkin-snickerboodles_4", "pumpkin-snickerboodles_5", "pumpkin-snickerboodles_6", "pumpkin-snickerboodles_7", "pumpkin-snickerboodles_8"]] [40957, "Introduction: Hand Held Espresso Maker.. \n Hi!!\nA few months ago, I published and Instructable titled:\u201cPocket size Espresso Machine with integrated alcohol stove.\u201d\nI got a ton of comments on the design; a good number of them focused on my use of copper as the main build material.\nQuestions of material safety with food were raised and some people even went the extra mile to see if using copper in this way was food safe.\nA second point was also raised, that it was not really an espresso maker but a moka pot, due to its inability to exert sufficient water pressure on the coffee grounds.\nSo, for all of you, I went back to the drawing board and came up with a new design that solved both the copper and the pressure problems!\nAnd incredibly, it's also cheaper and easier to make!\nBTW, it is just big enough to hold 2oz of water so you can pull a double shot :D\nA short video of the machine in action: Step 1: Design Constraints. \n\tThe espresso maker works by releasing air at high pressure into the brew chamber (I used a small bike pump to build up the air pressure).\n\tIt works just like the commercial Handpresso which is my main inspiration.\n\tTo build this, I set the following constraints:\n\t\tAll water handling parts had to be either aluminum or stainless steel.\n\t\tAll parts had to be easily and cheaply obtained.\n\t\tOnly simple tools could be used.\n\t\tIt must be safe (no exploding parts due to high pressure or hands burned by hot water)\n\t\tMust be easy to give maintenance (sometimes overlooked) Step 2: Parts and Tools. \n This is going to be an odd part list, because the sized of some parts are going to be dependent on the size of the espresso portafilter basket you get. In the next step I\u2019ll tell you how to correctly size the parts\nParts to be sized:\n\t1 PVC union, sizes from 1 to 2 inches\n\t1 PVC reducer, sizes from 1 to 2 inches\n\t1 PVC cap, sizes from 1.5 to 2 inches\n\t1 PVC cap, sizes from 1 to 1.5 inches\n\t2 O-rings that fit into the PVC union\n\t1 small aluminum or stainless steel can\n\t\u00a0\n\tParts that don\u2019t need to be sized.\n\t1 espresso portafilter basket\n\t2 tubeless tire air valves\n\t1 1inch threaded PVC plug\n\t1 1inch threaded PVC or bronze cap\n\t\u00a0\n\tWhen we get to the part of the air release button, I\u2019ll show you the parts that I used, so that you can either use the same parts or look in you toolbox for some similar things that will do the trick. Step 3: Part Sizeing. The espresso maker\u2019s main body is made out of the 1-2 inch PVC union.\nIts size depends on the portafilter basket that you get.\nWhen you disassemble the union, the basket should fit into the outer ring just like in the picture.\nThe 2 O-rings go one into the PVC ring, then the basket, then the other O-ring.\nFrom the picture of the finished machine, you can see that the big cap has to be about the size of the union\u2019s outer ring.\nIn my case, the union I used was a 1-1/4\u201d with a 2\u201d cap.\nSince the cap is bigger than the part of the union that is screwed into it, you will need a reducer to make sure that they fit tightly together. In my case a 2\u201d to 1-1/2\u201d reduce did the job, but I had to sand both pieces down to make them fit.\nThe Small cap will be the same size as the inner diameter of the reducer.\nPlease see the pictures of how the machine built to better understand how the part sizes come together. Step 4: Sanding and Fitting Together the Air Chamber. Sand down the parts until they fit together like in the pictures.\nYou will also have to remove the inter thread of the union part that screws with tube and outer ring, unless you can get an unthreaded one.\nGlue the two parts together using PVC glue. Step 5: The Air Chamber Dome. Remember that smaller cap?\nWell, it will be to cap off the air chamber, but since caps this size also come in a nice, \u201cdome\u201d shape, I used one of those.\nIt also helps the design, because this part will be under pressure and a domed shaped one will take the pressure better than a flat one.\nJust cut the cap at the top, making sure it fits tightly in place.\nJust dry fit it. Don't glue it yet! Step 6: Modify the Tubeless Tire Air Valve.. I got these two valves for free at the Walmart tire center.\nI asked how much they cost, but the dude working there told me they didn\u2019t have any barcodes, so the couldn\u2019t sell me any but that I could take the two valves that I needed free. :D\nCarefully cut out all the rubber until your left only with the brass.\nI needed to cut the brass tube down a bit, so I pushed down the valve, saw how far it went inside the brass tube and cut it about 1/8\u201d\u00a0 longer than the lowest the valve went. Step 7: Aluminum Hot Water Chamber.. \n PVC and hot water don\u2019t mix very well.\nThe thing is that the hot water will make the PVC soft and it will fail.\nBut not in this case, because: \t\tThe hot water is only in there a short while.\n\t\tThe machine design. In the parts that will be exposed to heat for the minute the machine is used, are PVC walls are triple thick.\nSince the rules say that only aluminum and stainless steel can touch the water, lets make the water chamber.\nI took the part I made in the previous step to the store on the corner, and looked for some can that would fit into it.\nNone did exactly, but one can of teen deodorant I fount did have the right diameter and the top fit snuggly into the water opening.\nI cut the can in half.\u00a0 You don\u2019t have to sand the outside if you don\u2019t want to, since it will be glued to the PVC part.\nI took hammer and a piece of tube I hand in my toolbox and started shaping the top of the can until it fit tightly inside the water camber.\nThe bottom of the can was already domed, so I used that for the domed inner part of the water chamber.\nSand and clean the inside of the can.\nDrill a hole just a bit smaller than the air valve and carefully hammer it into place.\n Step 8: The External Shell. Take the bit PVC plug and drill a 1/2\u201d hole in the middle and a hole a bit smaller that the diameter of you air valve.\nScrew the plug in place and glue.\nCarefully hammer the air valve in place and glue. Step 9: The Inner Air Chamber. Glue the dome in place. Step 10: Air Release Button and Cap Screws. Since I didn\u2019t trust my gluing, I decided not to use PVC glue in the external cap. What I did use was silicon but since I was sure it would not take the pressure, I secured it in place with 4 screws (just make sure that don\u2019t go all the way into the water chamber.\nI decided to use a bronze cap for my air release button (I thought it looked nicer) so I had to cut the plug down to size. If not, just drill a 1/2\" hole in the middle of the plug.Beware! \nMake sure that air can get from the external valve to the inner one before gluing.\nIf not, sand the bottom of the plug until it does. Step 11: Air Release Button. Follow the pictures to assemble the air release button.\nHow does it work?\nWell, a small screw is held in place by a rubber gasket. When you push the screw, it pushes he top of the inner valve, releasing the air under pressure into the water chamber.\nI found that the rubber head of a number 10 syringe plunger was just the right part to seal the button of, but be flexible enough to allow me to push the screw underneath it.\nRemember, if the inner valve fails,\u00a0 you can easily disassemble this button to get access to the valve and with the special screwdriver, change it Step 12: Make Some Espresso!. Preheat.\nLike all espresso machines, if you don\u2019t want a lukewarm first shot, you have to preheat the machine.\nPut some hot water into the water chamber and wait some 20 sec. for it to warm up.\nAlso, but some hot water in the basket and let it heat up.Make the espresso\n\t\tPut your coffee in basket and tamper.\n\t\tWith the main machine empty of the preheating water, use a bike-pump to pump air into the machine (I use 10 pumps)\n\t\tFill the machine with 1oz of water for a single shot, 2 oz. for a largo.\n\t\tScrew the bottom of the machine in place\n\t\tPlace over cup\n\t\tPress air release button\n\t\tWait for the water to run out (about 20 sec)\nEnjoy you coffee!\n ", ["hand-held-espresso-maker_0", "hand-held-espresso-maker_1", "hand-held-espresso-maker_2", "hand-held-espresso-maker_3", "hand-held-espresso-maker_4", "hand-held-espresso-maker_5", "hand-held-espresso-maker_6", "hand-held-espresso-maker_7", "hand-held-espresso-maker_8", "hand-held-espresso-maker_9", "hand-held-espresso-maker_10", "hand-held-espresso-maker_11", "hand-held-espresso-maker_12"]] [40958, "Introduction: Make a Pretzel Rod Cake With Your Kids. This is an easy baking project you can take on in an afternoon with your kids. Step 1: Get Your Supplies Ready. Make sure you have your apron on because things are about to get messy. This is meant to be a kid-friendly baking project, so we're using simple ingredients and the end result will be less than perfect, but it will be a day of fun in the kitchen. I love to get my kids excited about baking projects. Step 2: Make the Cakes. I use two boxed cake mixes for this cake. You will simply mix the cakes according to package directions. Step 3: Bake the Cakes. Grease and line 3 six inch round cake pans with parchment. You'll use 1/2 of a prepared cake mix to fill each pan which will produce a very tall cake layer, leaving you with 1/2 of a prepared mix you won't need for this recipe. You can bake it up for something to snack on while you decorate the cake. Step 4: Prepare the Frosting. I made a simple, classic butter cream for this cake. This will give you a delicious, easy to spread frosting. However, if the slight yellow color bothers you, you can use pure white canned frosting. I find that by the time the cake is decorated, the buttercream hardly shows through. Just mix 2 sticks softened salted butter, 5 Cups powdered sugar, 2 tsp vanilla, and 2 Tablespoons half & half. Whip until fluffy. Step 5: Let the Cakes Cool. Once your cakes are baked, let them cool in the pan for 20 minutes. Run a knife around the edge and remove the cake. Allow it to cool thoroughly on wire wracks. You can use a serrated knife to level off the tops of your cakes before staking them. Step 6: Stack the Cake Layers. Place one layer of your cake onto a plate or cake stand. Use some of the frosting you made to glue the layers together as you stack them on your plate. Freeze the cake for an hour before you frost the outsides. This will make it more sturdy and will prevent crumbs from getting into your frosting. Step 7: Get Ready to Make the Pretzel Rods. The pretzel rods will be the decoration for your cake. You will need a 14 ounce bag of rods, a jar of nonpareils, 1 pound of white chocolate candy melting wafers, and 4 ounces red candy melting wafers. Step 8: Dip the Pretzel Rods. Melt the white candy melting wafers in the microwave according to package directions and place them in a tall glass. Dip the rods slowly into the candy coating and lift them out slowly. Place them on parchment or a wire baking rack to set up. If the candy coating begins to harden before you've finished, just microwave it for 30 seconds and stir. I let the kids do the dipping and they do a great job. If you're worried about the chocolate being the same length on every pretzel, you might want to watch closely. I kind of like the imperfect, homemade look. Step 9: Decorate the Pretzel Rods. Melt the red candy coating. Use the tines of a fork to pick up some of the coating. Move your wrist back and forth quickly to create splatters on the rods. Immediately sprinkle on some nonpareils onto the rods before the red coating dries. Allow the rods to dry completely. Step 10: Frost the Cake and Attach the Rods. Once your cake has set up in the freezer, frost the entire surface with the buttercream frosting you made. Simply begin to place your decorated pretzel rods all around the cake, setting them close together. Press them just slightly so they stick to the frosting. Step 11: Make the Coconut Topping. Put a one pound bag of sweetened, shredded coconut into a large bowl. Squeeze on a few drops of pink food coloring and use two forks to mix the coloring into the coconut. This will serve as the topper for your cake. Step 12: Finish the Cake. Once you get the pretzel rods placed all around your cake, pile the coconut topping in the middle. You find out that pretzel rods may seem straight, but they are anything but!. I think the imperfect lines make the cake more endearing, but you'll find versions of this on social media in which every single one is perfect. I think those people must have use 17 bags of pretzels to find all the straight ones. We didn't care to do that because right after we took this picture, we sliced out big pieces and ate them. This was a delicious cake. The salt of the pretzels created such a nice contrast to the super sweet cake, butter cream, and coconut. This was a fun baking project and a great way to spend a cold afternoon with the kids. Would make a lovely Valentine's day gift for a loved one too.", ["make-a-pretzel-rod-cake-with-your-kids_0", "make-a-pretzel-rod-cake-with-your-kids_1", "make-a-pretzel-rod-cake-with-your-kids_2", "make-a-pretzel-rod-cake-with-your-kids_3", "make-a-pretzel-rod-cake-with-your-kids_4", "make-a-pretzel-rod-cake-with-your-kids_5", "make-a-pretzel-rod-cake-with-your-kids_6", "make-a-pretzel-rod-cake-with-your-kids_7", "make-a-pretzel-rod-cake-with-your-kids_8", "make-a-pretzel-rod-cake-with-your-kids_9", "make-a-pretzel-rod-cake-with-your-kids_10", "make-a-pretzel-rod-cake-with-your-kids_11", "make-a-pretzel-rod-cake-with-your-kids_12"]] [40959, "Introduction: Poppy Seeds Muffins . Super easy to make! Step 1: Ingredients and Method. 2 c flour1/2 c sugar 1 tsp baking soda 2 tsp BP 1/2 tsp salt 2 tbsp poppy seeds 1 egg 1 c buttermilk 1 tsp lemon juice/vanilla essence 1/4 c butter, meltedPreheat oven 375 fMix dry ingredientsMix wet ingredientsPour wet into dry and mix until just combined (don't over mixed) Bake for 18 minsEnjoy~", ["poppy-seeds-muffins_0", "poppy-seeds-muffins_1"]] [40960, "Introduction: Quick Quesadillas. This is a quick step by step for easy quesadillas. You will need: Tortillas (as many as you want) Cheese (use the one you like the most, or what you have in the fridge) Yes, is that easy. But you also need a microwave and a frying pan. Step 1: Step 1: Cutting and Folding. First you just need to fold the tortillas so they can hold the cheese. Then cut the cheese in little pieces so they melt fast. Once you have all that done, you just need to put the cheese inside the tortillas as shown, and fold the tortillas again. Step 2: Step 2: Microwave. Now microwave everything for about 20-30 seconds. Step 3: Step 3: Toasting. Once you have the quesadillas with the melted cheese, you can eat them like this, or you can go ahead and toast them in a frying pan. Leave them in the heat for about 2 mins on each side. Step 4: Step 4: Enjoy. That's it! Enjoy your quesadillas.", ["quick-quesadillas_0", "quick-quesadillas_1", "quick-quesadillas_2", "quick-quesadillas_3", "quick-quesadillas_4"]] [40961, "Introduction: Vermicelli (thin Noodles)Upma. -Vermicelli upma also called as semiya upma is prepared from vermicelli,vegetables and spices and is one of the most popular south indian breakfast.Ingredients-2 and half cup vermicelli( semiya)-one diced onion-one sliced potato-one sliced carrot-Few curry leaves-one dry red chilli-salt as per taste-Half tsp cumin mustard seeds-Half tsp split black gram- Half tsp Italian herb paste(optional)-2 and half cups water-Any cooking oil Step 1: Roast Vermicelli. -First step is to roast vermecilli. Take little oil in pan and roast vermicelli until it turns light brown color Step 2: Tempering. -Take little oil in vessel and add half tsp cumin,mustard seeds. when they crackle add half tsp split black gram Step 3: Add Turmeric and Dry Red Chillies. -Next add few curry leaves,pinch of turmeric and dry red chillies Step 4: Add Onions. -Add diced onions and saute for some time until they are cooked Step 5: Add Diced Potato and Carrot. -Next add diced potato and carrots and saute for some time-When veggies are half cooked add salt as per taste and mix. Step 6: Add Water. -vermecilli and water ratio should be 1:1.If we take 1 cup vermecilli add one cup water. Add half tsp italian herb paste which consists of basilicum,rosemary oregano.Adding herb paste is optional. You can add for additional flavour-After adding water close the lid and bring to boil Step 7: Add Vermicelli. -when water boils add roasted vermecilli and mix everything-Reduce the flame and close the lid.After some time vermicelli absorbs the entire water and they are cooked. Step 8: Serve Hot. -serve vermicelli upma hot with some pickle", ["vermicelli-upma_0", "vermicelli-upma_1", "vermicelli-upma_2", "vermicelli-upma_3", "vermicelli-upma_4", "vermicelli-upma_5", "vermicelli-upma_6", "vermicelli-upma_7", "vermicelli-upma_8"]] [40962, "Introduction: Captain Twmffat's Dark Spiced Rum. Some hundreds of years ago, the only way that sea going folk, including pirates, could sustain the constant onslaught of bad weather, scurvy, rancid smelling body odour and other similar discomforts was by way of their daily ration of grog - and traditionally this was an alcoholic drink called rum. Often, a swift glug of delicious rum was all it took to persuade the crew to go out on deck in a howling gale to trim the sails or prepare the lifeboats. Interestingly, the most common cause of mutiny onboard pirate ships was not bickering about dividing out treasure, but running out of rum, which, whilst out at sea was more precious than any gold trinket.In reality, alcohol is a very effective anaesthetic and can easily fool the brain into believing that the dangers of the sea are far less than they really are. In times gone by, especially on pirate ships, the concept of health and safety was not foremost on the captain's mind and with the absence of safety lines and harnesses and proper wet/cold weather clothing, extra rations of rum was the only way he could persuade his crew to brave the elements. Thank God we don't do this anymore!Disclaimer: Please do not trim sails or perform other hazardous activities whilst under the influence of alcohol. The above section is for historical reference only.Rum is thought to have originated in the Caribbean which was a popular stopping point for pirates and other ships of dubious patronage. It was first discovered when brewing with sugar cane and accidentally overcooking the sugars to produce caramel, which has a very characteristic 'chocolatey' flavour. Step 1: Ingredients. 1.05 kg sugar cane molasses 0.2 g liquorice powder 0.4 g dried angelica root 0.4 g chopped Madagascan vanilla pods 1 g safale 004 brewer's yeastObtaining the molasses can be quite confusing as quite a few different products are called 'raw sugar cane'. The trick is to look at the carbohydrate value in the nutritional profile on the label. The sugar value should read 95 g per 100 g and not more than 96 g. The molasses should be dark and compact with an amazing smell and exquisite taste! NB. Never use sugar beet molasses. Step 2: Equipment. Air Still1 gallon demijohn (optional) Demijohn bung and airlock (optional) Separating funnel (optional) Scales with range 0 to 200 g, accurate to 0.1 g. Saucepan and wooden stirrer. Step 3: Making Caramel From Molasses. 50 g of Molasses was added to a saucepan and gently heated and stirred until it reached it's smoke point (160 degrees C). Once smoking, quickly remove from the heat and stir vigorously. The photos show the process and, just before adding the water, we have a smoking light brown creamy substance.The brown cream was allowed to cool to just above 100 degrees C and then the pan was tilted to one side and 50 ml of water was added. Tilting prevents the water from boiling off as there is less contact with the hot sides of the pan.The last photo shows the final product which needs to be stirred over a very low heat to dissolve all, or at least most, of the sticky brown lumps. Eventually, we should have about 100 ml of liquid black caramel goo.Making caramel like this is fairly tricky and it's highly advisable to try the process beforehand with ordinary refined sugar. Step 4: Botanicals. Since we are only making 750 ml of rum, we only need a tiny amount of botanicals as we don't want to completely overpower the flavour of the molasses.0.2g of powdered liquorice 0.4g of dried angelica root 0.4g of chopped Madagascan vanillaTotal botanicals = 1.0 gThese ingredients are added to the rum at the bottling stage and allowed to infuse for at least one month. Step 5: Making the Molasses Wine. Add 1.0 kg of the molasses to 2 litres of water in a saucepan and warm to about 60 degrees, stirring to dissolve the sugars. Once fully dissolved, allow to cool, or it will crack the demijohn, and pour into the demijohn., topping up with water. The OG should now be about 1075. Any higher than this and it won't ferment.Add about 1g of safale 004 brewer's yeast to the liquid, put in the bung and airlock and store in a warm place for about 10 days to ferment. Step 6: Distillation / Rectified Spirit. Distill the molasses wine to 50% alcohol, which will be diluted to about 40% when the liquid caramel is added. Click HERE for more info on distilling technique using an air still.The 'Making the Molasses Wine' step and the 'Distillation' step could be left out if you can get hold of some rectified spirit. Check out: Spirytus Rektyfikowany, but remember it's 95% alcohol so firstly needs to be diluted 1:1 with water to get it down to approx. 50%. 'Proper' rum should, however, be distilled from molasses wine to get the full flavour profile. Step 7: Labelling. Create a fancy label - or use mine if you like!Have a quick taste of your concoction, just to check nothing's too obviously wrong with it. It will seem a bit 'harsh' for the first ten days or so but will rapidly improve and should be fit to have another sample after 2 weeks. It will then keep on improving in the bottle for months/years. No need for a wooden cask for this to occur, but if you want the authentic pirate experience, then by all means cask it up!There will be some sediment in the bottom of the bottle, which can be most easily separated by using a separating funnel (see 'Equipment' step). Mine is a 500ml funnel, so I poured off the top 250 ml from the bottle into another bottle, then pour the remaining 500ml into the funnel and wait a few days before opening the bottom valve to remove the dregs.Please drink responsibly and do not use alcohol when changing the sails on a ship!Please in the competitions - top right - Thanks! ", ["captain-twmffats-dark-spiced-rum_0", "captain-twmffats-dark-spiced-rum_1", "captain-twmffats-dark-spiced-rum_2", "captain-twmffats-dark-spiced-rum_3", "captain-twmffats-dark-spiced-rum_4", "captain-twmffats-dark-spiced-rum_5", "captain-twmffats-dark-spiced-rum_6", "captain-twmffats-dark-spiced-rum_7"]] [40963, "Introduction: Personal Deep Dish Pizza. \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 We have all been there one time or another you like everything on your pizza, but he only likes cheese, and she only likes a few things on her pizza. Or you live by yourself and don't want to get a whole pizza.\u00a0This is the solution! A personal deep dish that you make with all of you favorite toppings, meat, and\u00a0sauce,\u00a0and nothing you dont want. This is a quick, yummy, and affortable dish that almost anyone can make. This can be used for family get togethers,when friends are over, or just a nice treat for you and your family. Step 1: Materials and Tools. These are some of the things you might want on your pizza...\nMeat-pepperoni, sausage, ground beef, bacon, and anyother meat you like\nVegetables/ toppings- peppers (bell or spicy), olives (green or black), mushrooms, onions, pineapple, and anything else you like\nCheese- I would recomend getting a block because it is usualy less expensive and has less preservatives than pre-shredded cheese.Again it's up to you- any kind of cheese you like\nSauce-\u00a0your\u00a0favorite store bought brand or home made. I would recomend searching Instructables\u00a0for a home made recipe\u00a0(this is a great way to test it out)\nCrust- make this from a mix or home made\nOil or non stick cooking spray\nTools...\noven\ncoffee mug (oven safe- if it doesnt say but is thick you should be ok)\nCookie pan Step 2: Making the Pizza. \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Start by spraying or puting oil in and a couple inches down the rim of your (oven safe) coffee mug. Then put your ingredients into the cup in REVERSE order. Usualy start with cheese then meat and toppings and sauce last. If you have larger mugs like the ones shown don't fill them all the way up or they won't cook all the way.\u00a0Keep in mind which mug is yours if mulitple people are making these. If you have different mugs that shouldn't be to hard, but if you have all the same i will share another tip in the next couple steps. If you look at the last pic the answer is not to break off the handle. Step 3: Crust. \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Now is the time to prepair your crust. Just follow the directions on the bag and move to the next step. The crust below\u00a0is actualy a biscuit mix you just have to add milk and mix together. Step 4: Finish. \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 To finish putting together your upsidedown pizza just spread the crust to fit over the top of your mug and an inch or two over the lip. Make sure it is semi-even and they're are no holes in it. Also if you are making this with more peole make sure you leave enough for them to make their crust. Remember that tip i said i would give you, here it is. If you have all the same mugs put a topping on the crusts after it is on the mug. (example: mine has a piece of meat on the crust, my brother's has nothing, and\u00a0my dad's has an onion) Step 5: Bake. \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Make sure the oven is pre- heated to 350 degrees. Next put all of the mugs onto a cookie sheet and stick them in there. Leave them in there for about 25 minutes or until the crust is a golden brown. You might need to adjust the time if your mugs are thicker. Step 6: Enjoy. \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Once out of the oven let it cool down for a minute then very carefully use a pot holder to tip your mug upsidedown over your plate. Use your fork to scrape and push the crust off like this. You see why it was important to greese the cup? Now take just a second to admire your very own personalized deep dish pizza. Then eat and enjoy. Step 7: Questions or Comments. \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Thank you for reading this.I hope you enjoyed your pizza and learned alot.\u00a0It was my first Instructables so please comment with any suggestions and/or constructive critisism. Thank you Dave and Janet for showing me this!", ["personal-deep-dish-pizza_0", "personal-deep-dish-pizza_1", "personal-deep-dish-pizza_2", "personal-deep-dish-pizza_3", "personal-deep-dish-pizza_4", "personal-deep-dish-pizza_5", "personal-deep-dish-pizza_6"]] [40964, "Introduction: How Ingredients Behave in a Cookie Recipe. Cookie chemistry! Learn what ingredients do in a cookie recipe and how to change them for different cookie results. You'll be creating your own cookie recipe in no time! Step 1: Fat & Sugar. The foundation of any cookie recipe consists of five types of ingredients: fat, sugar, flour, a rising agent, and a binding agent.\nFat is added for flavor and controls how chewy or crunchy the cookie is. More fat = a chewier cookie, less fat = a crunchier cookie. Your options for fat are butter, margarine, shortening, or oil. Since shortening melts at a higher temperature, it is the best choice if you want to keep spreading to a minimum.\nSugar is a sweetener (obviously!) and tenderizer, while controlling how much the cookie spreads. Using white sugar will result in a crispier cookie, while brown sugar will help retain moisture, making cookies chewier. Adding sugar increases the spread of a cookie, so cookies with less sugar will be puffier. Ever notice how sugar cookies spread like crazy?! Step 2: Flour, a Rising Agent, and a Binding Agent. Flour is a stabilizer and thickener and controls how much the cookie rises. It holds the cookie together, providing it with its structure. If you use too little flour your cookie won\u2019t keep its shape but if you use too much you\u2019ll end up with a thick tasteless cookie. Also, different types of flour result in different cookie textures. For example, cake flour provides a cake-like texture (go figure!). All-purpose flour is the standard flour used most often.\nThe rising agent or leavener most commonly used is either baking soda or baking powder. If you use baking soda, your recipe must include another acidic ingredient, like sour cream, lemon juice, or buttermilk. On the other hand, baking powder has its own built-in acid. Baking soda increases browning and spreading, resulting in a flatter cookie. Baking powder will give you a puffier cookie.\nBinding agents are the liquid in the recipe that hold the cookie together. Examples of binding agents are eggs, milk, honey, and fruit juice. Cookies with more eggs will rise more and spread less. If you want a crispier cookie, you can replace a whole egg with just an egg white. Or, if you want a chewier cookie, you can replace a whole egg with just an egg yolk. Step 3: . The rule of thumb for cookie baking is to always keep the amount of fat and sugar used relatively equal. There should be less than 1/4 cup difference between the two. The amount of flour used should be about two times the amount of fat. To determine how much flour to use, start with equal amounts of flour and fat and then increase the amount of flour until the dough is slightly tacky. It is better to have too little than too much. And you should add 1/2 to 1 teaspoon of your leavener for every cup of liquid or flour you use (use liquid to determine the baking soda, use flour to determine the baking powder).\nOnce you have these basic rules down, you can start to tinker with recipes to make them more to your taste. Like I did! See Part 2 of The Great Sugar Cookie Experiment to see my results or head straight to My Favorite Sugar Cookie Recipe and start baking!\nFor more creative sweets made simple, visit sugarkissed.net or stay connected on Facebook, Twitter, or Pinterest.", ["how-ingredients-behave-in-a-cookie-recipe_0", "how-ingredients-behave-in-a-cookie-recipe_1", "how-ingredients-behave-in-a-cookie-recipe_2"]] [40965, "Introduction: Coconut Macaroons. This instructable will teach you how to make delicious coconut macaroons. Step 1: Gather Your \u200bingredients . You will need:14 oz shaved coconut2 tsp vanilla extract2 large egg whites2 eggs 1/4 tsp kosher salt1 cup brown sugar2 Tbs flour1/2 tsp baking powder1/2 salt Step 2: Make This Goop. I know it looks odd but it is great.Mix together:2 eggs1 c. brown sugar2 tsp. vanilla2 tbsp. flour1/2 tsp. baking powder1/4 tsp. salt Step 3: Mix. Mix together the coconut and the brown sugar mixture you made earlier. Step 4: Separate Your Eggs. Next you have to separate your two remaining eggs. The easiest way to do this is to use an egg separator. that is the big yellow thing in the picture. to use it crack an egg open like you were making eggs and make sure the yolk ( the yellow part of the egg) lands in the center of the egg separator. Do this to both eggs. Step 5: Whip Dem Eggs! (and Salt). Put the egg whites and kosher salt in the mixer on the high. beat until the eggs are a little stiff and look like snow. Step 6: Fold. Carefully fold together the coconut and the whipped egg. Also preheat the oven to 325 degrees Fahrenheit. Step 7: Line the Pan. Now line a sheet pan with parchment paper.Note: The potato does nothing, but it is funny. Step 8: Make the Macaroons. Now roll the macaroons into balls that are the size of ping pong balls (or bigger). put them in the preheated oven for 25 to 30 min.You could also make them in a dutch oven with 15 coals on top and 9 coals on the bottom if you want to make this for a camp out. Step 9: Feast. Now eat your macaroons. this recipe should make 15-20 depending on how big you made them.", ["coconut-macaroons_0", "coconut-macaroons_1", "coconut-macaroons_2", "coconut-macaroons_3", "coconut-macaroons_4", "coconut-macaroons_5", "coconut-macaroons_6", "coconut-macaroons_7", "coconut-macaroons_8", "coconut-macaroons_9"]] [40966, "Introduction: Fireless Smores . These are fun cookie smores that you can make at the comfort of you home without needing a campfire. I will be using Jet-puffed creme instead of actually marshmallow which acts a lot like a spread instead of a solid like marshmallow. These are delicious and extremely affordable and easy to make. Step 1: Ingredients. The following three items are what I used for this recipe:-Kraft Jet-puffed Marshmallow Creme-Honey Maid Graham Crackers-Nestle Semi-Sweet Chunks Step 2: Melting. The next step is to melt the type of chocolate chips/chunks that you have selected. I already had a chocolate melt pot (Wilton) but you don't need one. If you do not have a melt pot you can use a double boiler ( a big pot filled with water in the stove and then a smaller pot inside of it so the chocolate pot isn't in direct contact with the heat).Make sure to keep the heat low and stir constantly to avoid burning the chocolate. Step 3: Coating the Crackers. The third step is to coat two crackers with chocolate on one of them and the Jet-puffed creme on the other. Before the chocolate hardens stick the two crackers together.This step can be very messy and is very time consuming so having someone else to do it with is very helpful.I would also recommend setting down Parchment paper on the table to avoid a long clean up. Step 4: Let the Smores Dry. After carefully sticking the two sides together, let them dry either on the counter with some parchment paper under them or in the fridge if you want the process to go a little faster. Step 5: Decorate the Smores. You are pretty much done at the last step but you can coat the entire cookie half way to have them decorated. I personally like them a lot more with this extra step because I think its a pretty good ratio of chocolate, cracker and marshmallow.You can also add sprinkles if you that's what you enjoy.After these have dried they are ready to enjoy!", ["fireless-smores_0", "fireless-smores_1", "fireless-smores_2", "fireless-smores_3", "fireless-smores_4", "fireless-smores_5"]] [40967, "Introduction: Making an Extra Large Brand, to Brand Things.. Here's a quick easy way to make a nice big brand so everyone will know what's yours. Step 1: Here's What You'll Need.. - Sheet metal, I used 20 gauge, it's not flimsy, but can still be easily bent.\n- Metal bandsaw\n- Sheet metal break\n- Metal Bender\n- Welder, MIG, TIG, or Oxy Step 2: Fabricating the \"letters\" of You Signature. - I used the finger break to put two 90 degree bends to form the first part of my signature.\n- Next I used a Hossfeld metal bender to make the \"C\" (and one of the only legitimate letters) in my signature.\n- Using Hossfeld I got as close to a complete circle as I could, then finished the rest by hand. Then wraped the \"O\" in a pipe clamp to hold it's form while welding.\n- I then used a metal band saw to put a few slices in the sheet metal in order to join the horizontal and vertical \"plus\" intersections.\n- Lastly I bend a strip of sheet metal lengthwise at a 90 degree angle for rigidity. Step 3: Assembly and Welding. I assembled the \"letters\" of my signature (be sure to set it up as a mirror image).\nWeld it together, I used a MIG welder to tack the brand together. Step 4: Now You Have a Very Large Brand.. Finally I can brand the extra large things I have needed to brand.", ["making-an-extra-large-brand-to-brand-things_0", "making-an-extra-large-brand-to-brand-things_2", "making-an-extra-large-brand-to-brand-things_3", "making-an-extra-large-brand-to-brand-things_4"]] [40968, "Introduction: Deep Fried Pork Ribs. Here we have some of my deep fried ribs. Don't let this intimidate anyone; you can do this easily inside of 10 minutes. Step 1: Seasoning. Cut the ribs up into individual ribs and get ready for prep. After the ribs are cut, rinse them off with water and dry them with paper towels. Then it is time to season; I did not bread these ribs (you can), so I just put the seasoning on them and tossed them in a bowl. I used a mix of garlic powder, onion powder, Cheyenne powder, ancho powder, and some Harley's rub (secret spice). Step 2: Cook & Finish. Place them in the fry basket and let them cook. It doesn't take that long if you heat the oil to 375 degrees: the meat cooks much faster than poultry. Wait until the ribs bubble just a little bit and see if the heat goes back up to 375. If it does, you are good to go. Enjoy your ribs Instructable people!", ["deep-fried-pork-ribs_0", "deep-fried-pork-ribs_1", "deep-fried-pork-ribs_2"]] [40969, "Introduction: Easy Dessert.. Normally you would think of pudding as having eggs or or what is known as a custard. You can have a real easy dessert and not have eggs. In fact, the look and feel of this dessert is that close to panna cotta. This dessert should cost you a lot less than panna cotta (cooked cream). It also sets in a fraction of the tme of Panna cotta. Quick and easy. Hope is works for you.\u00a0 A little banana bread with the pudding is a good cpmbination for us as a dessert, See also: https://www.instructables.com/id/Our-food-instructables/ Prefered banana bread recipe: https://www.instructables.com/id/Pane-di-banane/ Step 1: Ingredients.. 2 -1/2 - cups milk.\nTeaming 1/2 - cup white sugar. (brown sugar would be an interesting change).\n11 teaspoons - corn starch.\n1/2 - teaspoon salt.\n1 -2 teaspoons butter\n1 - Teaming\u00a0 teaspoon vanilla\nThis yeilds about four to five servings. Step 2: Warm the Milk.. in a two quart saucepan, add the milk and bring to a light bubble (do not Boil! Watch carefully. Step 3: Adding the Sweetness.. Mix the sugar, salt, and cornstarch in a bowl. When the milk has heated to having light bubbles around the edge add the mixture to the milk in small amounts. I usually use a teaspoon to spread the mixture over the top of the milk while I am stirring. Stir or whisk in the mixture well avoidiang lumps. Again, do not let the milk boil.Continue stirring till it begins to thicken enough to coat the back of a spoon. Step 4: . Take the milk off the heat. Add the vanilla and the butter. Stir well so everyting is incorporated.\u00a0 You can pour the mixture in separate serving dishes or just leave in in the pot. Refigerate untill chilled. Step 5: Dessert.. Mixture even after a few minutes solidifies pretty quick. When finally chilled. serve your dessert. Adding fruit would be a nice touch/ You can not beat that for being easy.\nNote if you use powdered milk or evaporated canned milk, this would be a great recipe when camping out. You could whip it up real quick for a picnic also .(Do not for get the ice! (to chill it.)", ["easy-dessert_0", "easy-dessert_2", "easy-dessert_3", "easy-dessert_4", "easy-dessert_5"]] [40970, "Introduction: Making Biltong or Jerky. Jerky is a great way to preserve meat in order to be eaten at a later date. It makes a great treat, snack, or even part of a meal. I like to make it in order to take with me when I go hiking or to be eaten as a snack as I drive home from work. My method of making Jerky is a very simple. It uses the basis of Biltong, which is an African dish that is preserved game meat. I made a few changes to this traditional meal to make it into a jerky.Preserving food is a skill which has been forgotten by many in our modern world. Learning and perfecting the process of storing meat is a great skill for any person seeking self-sufficiency. Whether you live in the country or in the city you should be able to find space to practice making Biltong, gaining confidence in knowing that you can store meat for later consumption. Biltong is a method of curing strips of meat in order to preserve what is available at a time of abundance, for use when meat is not available. The type of meat extends to almost any animal, yet I normally use Beef or game as for me it is so easily available. Step 1: What Will You Need to Make This?. The process of making Biltong is not overly complicated, and the majority of the ingredients are inexpensive to purchase.Vinegar (I prefer Apple Cider as I find it adds great flavor) Salt (preferably Himalayan Pink Salt, yet any salt will work in a pinch) Ground Black Pepper Ground Corriander Seeds MeatThe ingredients are my own personal preference. If you can't find the Pink salt, go with which ever salt you can find (although I would recommend against a rock type salt. It requires more salt to work, so your food will be very salty).In addition, many types of meat can be used, some people have had great success with Fish, Chicken and Game meats. I usually stick to Beef, yet I know that Kangaroo Biltong is also very tasty. The above list of ingredients is just the basic requirements. It is not uncommon for personal taste to play a factor in the ingredients. Chilli, Garlic, Brown Sugar and Worcestershire sauce do make for some great modifications to the recipe. I will leave it to you to consider your own tastes and modify accordingly. Step 2: Slicing the Meat. Traditionally the meat is cut into strips of around an inch (2.5 cm) in width, making a rectangular prism (or box) shape. I have found that I get much more enjoyment from the biltong when it is cut thinner, perhaps around 25/64 of an inch (1cm). The length of the strip is only limited to the location you intend to dry the meat. I use a meat dryer that I built, so the strip is limited to 9 inches (20 cm). I prefer to remove all fat from the meat while I am preparing the cuts. The fat won\u2019t spoil the biltong, yet in my opinion it can make the taste of the meat less palatable (or waxy) and can also make it tougher.Once the meat is sliced into the appropriate dimensions it is placed into a large bowl and soaked in the vinegar. It is recommended that you allow between 12 to 24 hours for the meat to marinate in this liquid, yet I have had no problems with as little time as one minute in the vinegar. The vinegar will add flavour to the meat and, more importantly, will create an acidic environment that will almost eliminate any chance of botulism. Once you are satisfied with the marinating it is time to add the spices.aten it all. Step 3: Spicing the Meat. To prevent wastage and to ensure a proper coating, it is wise to add each ingredient individually. I place the meat on to a work area (for example, a chopping board). I usually start with salt, taking a pinch of salt and evenly spreading over each side of the meat. I have tried several types of salt in this step and I have had the best results with Himalayan Pink Salt. It is very subtle and does a great job of drying the meat without adding too much saltiness. You can easily add too much salt here, so I find the less the better. One pinch of salt can be used for an entire slice of meat.Once I am satisfied that the meat is very lightly coated, I sprinkle on a dash of black pepper and a liberal coating of ground coriander seeds. It is at this stage you could add your other spices.Once you have coated the meat you are ready to set them aside in a refrigerator to start the process of drying. In more simpler times you would have set the meat out to dry and hope the insects could not find them. Now you can leave the meat in your fridge (preferable sitting on a cooling rack which is placed over a tray to catch the fluids, yet that isn\u2019t too important) to begin the drying process far from the attentions of curious flies. I have been told that flies will not land on the drying biltong due to the faint aroma of vinegar and the black pepper\u2026 I do not believe it. I have seen flies land on many things much more disgusting than drying meat so I do not believe they are too finicky to try some of the biltong.If you own a meat dehydrator you could follow the unit\u2019s instructions to dry the meat, yet I prefer to use more simple solutions. This is to either use my custom built, passive meat drier, or to hang the meat on strings which I have placed in a shaded area. I would recommend that you place the meat inside (at least for the first few days) if you are not using an enclosed container so that insects are not attracted to your work.It is important that the meat be placed out of direct sunlight, as well as in a location which has easy access to fresh air. I prefer to do this in the summer, so that I am guaranteed to get a gentle warm breeze which helps to dry the meat. To hang the meat I use paper clips, which I have modified by bending them slighting and skewering the meat at the thicker end before hanging the meat to dry.After a couple of days you can, if you can\u2019t wait, try the biltong. It normally takes around 5-7 days for my biltong to be dried to a stage which I like (as dry as cardboard). I would recommend trying it daily till the meat has reached a stage which you are satisfied. When the Biltong is ready, remove it from the hangers and store. It can be vacuum packed for longevity, yet I find that it stores fine in a mason jar. I, however, don\u2019t normally worry too much about storage\u2026 it tastes so good that it rarely lasts more than a couple of weeks before I have eaten it all.", ["making-biltong-or-jerky_0", "making-biltong-or-jerky_1", "making-biltong-or-jerky_2", "making-biltong-or-jerky_3"]] [40971, "Introduction: How to Pickle a Peck of Peppers (peperoncini). Excellent for use in cooking, sandwiches, eggs, or as a garnish at a barbecue pickled peppers can't be beat. \u00a0A typical jar at a grocery store will run you $2-$3 for a pint (sometimes a half-pint) but this entire recipe, if done when peppers are on sale, will let you do many quarts for around $10 plus the cost of jars.\nPickled peppers are delicious whether you pickle them in pints or quarts, even up to a peck. \u00a0A peck is defined as 1/4 of a bushel, or 2 gallons, so a peck of pickled peppers is 8 quarts.\nPlease forgive the photos on this one. \u00a0I was sick and decided that canning would be a good idea with a fever of 102F.Ingredients\n- Hot Peppers -\nPeppercini's are traditionally made from yellow (banana) peppers and can be used with this recipe. \u00a0I used anaheim peppers because they're 1) hotter and 2) usually cheaper. \u00a0I actually bought these peppers at the dollar store for $8-Vinegar -\u00a0\nUse straight white vinegar for best color. \u00a0You can get it anywhere food or bulk goods are sold, so go for wherever is cheapest.-Garlic-\nYou can use whole cloves or minced, but the garlic shouldn't be left out.-Salt-\nKosher salt makes for the best brineEquipment-Bath Canner-\nIf you don't have a water-bath canner (steam should work, I just don't use one) then make sure you have a pot deep enough so that the jars can be submerged by at least an inch under the water. \u00a0Also you will need a rack (or handful of level jar lids) to keep the glass from coming in contact with the bottom of the pan.-Jars/lids/rings-\nMake sure you have jars that are specifically for canning, not just extra glass jars from used condiments. \u00a0I recommend either Ball or Kerr. \u00a0Rings should be free of corrosion and rust, and I always suggest using new lids.-Jar lifters-\nWhether you use tongs, a sturdy mitt, or an actual jar lifter make sure that you have plenty of space between your fingertips and the boiling water-Lidocaine-\nSeriously. \u00a0We're doing peppers here, and even if you wear gloves (you should, but I didn't) you need a to stop acid burns all through this process. \u00a0I recommend Bactine\u00a0but any lidocaine spray should work. \u00a0Milk won't be enough, and water will make things worse. \u00a0Also if you have sensitive eyes you should wear safety goggles. \u00a0\nAs a handy trick, holding a burnt matchstick between your teeth will help avoid stinging as the carbon (smoke) will absorb into your eyes faster than the acids from the peppers. Step 1: Pepper Preparation. Buy these peppers on sale. \u00a0You're going to be canning/processing/pickling these bad boys, so you don't need highest quality. \u00a0Make sure they're free of bugs and have no soft spots, then buy a TON. \u00a0I got about 10lbs and wound up with 9 quarts.Cutting\nSee the pictures below. \u00a0Make sure you have a really sharp knife and insert it at an angle almost parallel to the side of the pepper. \u00a0Make a quick cut around the top and pop out the stem/seeds. \u00a0You'll want to wash the peppers later to remove more seeds, or leave them in for a kick-you-in-the esophagus mouth-melting pepper. Step 2: Pepper Pre-Processing. Brine\nI used about 4 quarts white vinegar and 2 quarts water with 1/2c kosher salt. \u00a0Bring everything to a boil and then add the garlic. \u00a0Simmer for about 15 minutes to let the garlic \"infuse\" into the brine.Peppers\nWhile the brine is brining slice all your peppers into approximately 1/8\" thickness. \u00a0These will pack tightly, so don't worry if you break a few.Garlic\nI decided to roast the garlic for extra flavor. \u00a0Just cut the top off of a bulb and put it in the oven at 400F for about 15 minutes or until it turns brown. \u00a0Mash it up and then stir it into the brine. Step 3: Pepper Packing. Make sure your jars are sterilized before starting. \u00a0If I plan ahead enough I can run the jars through the dishwasher and they come out squeaky clean and piping hot.\nPack as many peppers into each jar as you can, because it'll make your brine go further and save space on your pantry. \u00a0I packed them in as hard as I could, and I was glad I did.\nOnce the peppers are packed, ladle brine over them using a careful hand or a funnel (I use a funnel) and put on the hot lids and tighten firmly. Step 4: Pepper Processing and Perfection. Once the peppers are packed and brined make sure you remove all the air bubbles with a knife, chopstick, or other implement. \u00a0You want to leave about 1/2\" of headspace at the top to make sure the seal will form properly. \u00a0Be very careful of the temperature of the jars, the water, and the counter. \u00a0Process for 15 minutes and let cool in the canner before removing. \u00a0Check after a couple of hours to make sure the seals are puckered. \u00a0Allow to cool completely and store in your pantry for up to a year.\nIf you've been keeping count you'll see that I have 1 less jar now than when I started. \u00a0I decided to process in 2 batches to save on weight and when it came time to do my second batch one of the jars cracked open as soon as it touched the water. \u00a0In the future I'd put the jars in hot water in the sink during the 20 minutes of processing.\nAll in all though, at the end of the day I'm left with a peck of pickled peppers.", ["how-to-pickle-a-peck-of-peppers-peppercinis_0", "how-to-pickle-a-peck-of-peppers-peppercinis_1", "how-to-pickle-a-peck-of-peppers-peppercinis_2", "how-to-pickle-a-peck-of-peppers-peppercinis_3", "how-to-pickle-a-peck-of-peppers-peppercinis_4"]] [40972, "Introduction: Protein/Energy Bars (T-rex's 'grey Cubes'). Inspired by this comic: http://www.qwantz.com/index.php?comic=2259 (note the alt text), a busy life, and some internet-research on homemade energy-bars, these bars are intended to keep you going until you finally get to sit down to eat. Simple and easy for the \u201cpeople who get hungry and don\u2019t care about food, but also don\u2019t want to die\u201d* ;-) *Sadly, like all energy bars, not actually suitable to keep you alive as a sole nutritional source. Maybe add an apple. Step 1: Ingredients. Ingredients: 1 cup \u00a0 nutella 1 cup \u00a0\u00a0peanut butter 1 cup \u00a0\u00a0protein powder \u00bd cup \u00a0oats** \u00bd cup \u00a0rice flour 1/3 cup \u00a0almonds 5 Tbs \u00a0\u00a0condensed milk 1/3 cup \u00a0sunflower seeds \u00bc Tsp \u00a0salt I probably don\u2019t need to say it, but you can of course substitute the choice of gluten free flour, seeds/nuts, add dried fruit, add chilies, go for all-PB or all-Nutella, and generally have fun with it. Just to note, rice flour from an Asian market can be a lot cheaper than a fancy all-purpose gluten-free flour mix from a super market.\u00a0Other things you may need or want: Oven, mixing bowl, cookie sheet, baking/wax paper, press (actual or creative hack) **Make sure they are gluten free, and if you have trouble with oats, just swap for more flour. Step 2: Mix to a Pressable Consistency. Combine flour, protein powder, and salt Mix in nut butters Mix in condensed milk by the Tbs until the mix reaches a firm-but-sticky consistency Add in nuts and seeds Note: If you did want to precisely measure out the peanut butter/nutella, a pre-floured cup can be very helpful. Otherwise, estimating the amount of nut butter and adjusting the consistency with condensed milk is probably easier. This is a good time to preheat the oven to 175 C / 350 F.\u00a0 Step 3: Shape 'em. If you are a sushi fan with an oshizushi press or have any have any other food-press around, these work very nicely. Otherwise: Cubes or spheres can be shaped by hand. A press can be made out of common items, such as a lunch box and a small cutting board. Make sure to use baking/wax paper on top and bottom to simplify getting the cubes back out. Step 4: Bake 'em. Put \u201cgrey cubes\u201d on a cookie sheet (oiled or with baking paper) Bake cubes for 30 min at 175 C / 350 F Step 5: Eat 'em. Enjoy! Recipe makes ~ 15 x 50g \u201cgrey cubes\u201d*Approximate Nutritional Information \u00a0 \u00a0per cube \u00a0 \u00a0per 100g Calories \u00a0 \u00a0 \u00a0 \u00a0\u00a0230 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 460 Protein \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a012g \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a024g Carbs \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a015g \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a030g Fat \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a013g \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 26g Fiber \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a02g \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 4g Here in Germany, the cost of making one of these is 0.30 EUR, which is less than a 7th of the cost of a cliff bar (for comparable grams and Calories). Shelf life is at least two weeks (the current record for how long until they have all been eaten). *with the recipe as is, I must apologize that the cubes will not actually be grey =P", ["proteinenergy-bars-t-rexs-grey-cubes_0", "proteinenergy-bars-t-rexs-grey-cubes_1", "proteinenergy-bars-t-rexs-grey-cubes_2", "proteinenergy-bars-t-rexs-grey-cubes_3", "proteinenergy-bars-t-rexs-grey-cubes_4", "proteinenergy-bars-t-rexs-grey-cubes_5"]] [40973, "Introduction: Gin From Scratch (Vapour Infused). Create Bombay Sapphire style Gin with this Instructable. I don\u2019t drink gin myself but when I built my still a lot of friends asked me if I could make Gin so I did some research and found out how to do it and even the exact ingredients used in Bombay Sapphire as this was the Gin they wanted. Now there are 2 ways that Gin makers make their Gin, Steeping and Vapour Infusion, this instructable uses the same method that Bombay Sapphire use which is Infusion. Botanical's : what does this mean? Well it\u2019s the plant matter and spices that are used to flavour the Gin. What is a Steeped Gin, to make a steeped Gin, which is the most common way to make Gin, the Gin makers put their botanicals in the still boiler along with the spirit and then leave it for 24 hours. After that they boil it with the botanical's still in it to get the spirit from it. Vapour infused Gin is different what they do is they have a special basket which they put the botanical's and then they pass the spirit vapour over it and the vapour picks up the flavours on the way. Step 1: What You Need. For this instructable you will need a Pot Still, here is my instructable on how to build one. https://www.instructables.com/id/Building-a-Keg-Still-Pot-still-design/ the other bits you will need are for the Spirit ------------------ 5 KG White Sugar 1 X Tube of tomato puree 1 X Lemon 50 g of baker\u2019s yeast, You could use a couple of packets of baker\u2019s yeast but it will take longer to ferment but the result will be the same. Clean water The Botanicals ---------------------- some of these might be tricky to get hold of, and some of them are very expensive. 20g Juniper Berries 10g Coriander Seeds 2g cubeb berries (this is an African pepper corn) 2g Grains of Paradise 2g Cassia Bark ( you could use a cinnamon stick but i would use much less of it if you do) 2g Powdered Liquorice root 2g Angelica root 2g Bitter Almond, now in the UK and US\u00a0 this is a listed poison due to the cyanide content, if you can get them you can use bitter peach kernels if not then you will have to do what I did and use a splash of Almond Extract but make sure it was made with bitter almonds. I also threw in some regular almonds for good measure. Lemon peel (get an unwaxed lemon if you can) 0.2g - 0.3g of orris root powder if you want to make Bombay Sapphire east then add the following as well 0.2g black pepper corns 0.2g lemon grass other equipment ----------------------- a tub for the botanical's to go in a pestle and mortar to mash the stuff up, you don't want to turn it in to powder so don't use an electric grinder, you could use a bag and a wine bottle if you are stuck. a Hydrometer that is for spirits a Wine Hydrometer a testing / ample tube a 25L Fermentation vessel with an air lock a long spoon scales some glass jars a glass demi john or a couple of 2 litre bottles to store the distillate in afterwards Step 2: Fermenting the Initial Spirit. first off we need to make up a sugar wash, to do this pour a couple of kettle loads of boiling water in to your sterilized fermenter. stir in all the sugar one bag at a time until all the sugar is dissolved. now top it up to around the 23L line with cold water. using a wine hydrometer it should have an SG (specific gravity) or around 1.100 Add in the juice of 1 lemon and the whole tube of tomato puree, stir this all in so there is not any lumps. when it has cooled down to about 23 degrees C sprinkle 50G of baker\u2019s yeast on the top and stir in, you can you the little packets of baker\u2019s yeast I would put at least 2 in but it may take longer to ferment. Pop the lid on the fermenter making sure you have an airlock on it. you need to try and keep it at about 23 degrees C so the yeast can live, the temp might be different if you are using a wine yeast so check the packet on its temps. if you have trouble keeping it warm enough you can pop a 50w aquarium heater in to maintain the temp. It should ferment out in about 7 days or more, you will know when its done when the bubbles stop coming from the airlock, at this point if you have an aquarium heater in it turn it off, and move it somewhere cool, ideally it should cool to between 10 and 15 degrees C. by cooling it the yeast should settle to the bottom which makes it easier to siphon it out. you should now have a wash with about 14% alcohol in it. NOTE: you may have a eggy smell from your ferment with some yeasts, don't panic it has not gone off, some yeasts just let of sulphur gases Step 3: First Distillation - Stripping Run. We now need to put it through the still for the first time, this is called the striping run, what this does it to strip out all of the junk from the original ferment and reduces it down to a stronger alcohol. Using a wine or beer siphon you need to put the wash in to the boiler of your still, making sure you don't suck up the sediment at the bottom of the fermenter. if you have used a decent yeast you may want to keep the sediment for the next time you make a batch you can do this by putting it in a sterilized container and popping it in the fridge. turn the boiler on full power and wait for it to warm up until little drips start to come out of the output pipe, at this point turn on the water to the cooler and turn down your heater to about half the power. You will start to see a slow stream coming out of the output pipe within about 15 minutes so keep an eye on it. now this bit is very important, you need to collect about 100ml that first comes out of the still, this will contain all the bad stuff like methanol and acetone which we do not want as its very bad for you, throw this away or bottle it and use it as a cleaning product around your workshop.\u00a0 Whatever you do, do not drink this stuff it\u2019s dangerous. Now just collect everything that comes out and put it in to a demi john or some 2 litre bottles, keep going until the distillate starts to come out cloudy, at this point you don't want to keep this stuff for your gin but you can bottle it up and put it in the still with the next time you do a first distillation and claim some of the alcohols back. if your using a spirit hydrometer you should see around 60% ABV coming out of the still doesn't matter if it\u2019s a little less than that, and you should get between 2.5 and 3 litres of this percent. you will also notice if you are testing it as you go along that the ABV slowly drops as you go and then it starts to drop fairly quickly before its starts to become cloudy. when it gets to about 20% abv there's not much point in collecting any more as your just getting too much water so just turn off the boiler and wait a few minutes then turn off the water. wait for the boiler to cool down a bit and discard the contents down the drain. Step 4: The Botanicals. this bit is easy enough, you just need to measure out the botanicals and crush them in the pestle and mortar to release the flavours and pop them in the pot you have put aside to hold them all in, you could just use a bowl and put cling film on it when you\u2019re done. add 20g of juniper berries, because of their size it\u2019s easier to crush them in batches, you just need to break them open you don\u2019t need to turn them in to a puree or anything. add 10g of coriander seeds and crush them, this provides most of the citrus flavour so if you find this too strong in your gin just reduce this. add 2g cubeb berries, sometimes they call these cubeb pepper corns, crush these and add them to the mix. These will add much more floral aroma, including notes of lavendar and rose. add 2g of grains of paradise again crush them and add them to the mix, adds flavours from a strong peppery bite to light lavender notes add 2 g of Cassia Bark, or if using cinnamon use about 1g of a stick, crush it and add to the mix, you may notice that my jar says cinnamon sticks, it\u2019s not its cassia bark I can see that it is but a lot of places call them cinnamon sticks because it releases a cinnamon flavour. add 2g of Liquorice root powder directly in to the mix add 2g of angelica root and grind this up in the pestle and mortar, this is hard work so just do it for as long as you can be bothered lol. add 0.2g - 0.3g of orris powder, I used some jewellers scales for this but you can see the amount in the cup I used, it is a small amount but it\u2019s important as it binds the flavours together and has adds floral flavours. now your suppose to add 0.2g of lemon rind but I can never be bothered to weigh it out so I have been using unwaxed lemons and just using about half of the surface of it, you can see the amount in the pictures. now this is the bit where I had to get creative, you need Bitter Almonds, in the US and the UK these are listed substance and very hard to get hold of, you could use Bitter Peach Kernels but again some country\u2019s including the UK have these as a listed substance as well. why are both of these listed substances? because they contain cyanide, in our process the cyanide would be destroyed by the heat in the still. but I couldn\u2019t get either of those so I just added some Almond extract which came from bitter almonds and for good measure I threw in some regular almonds as well. Just mix this lot together then pop the lid on and get on with preparing your still. Step 5: Second Distillation. With the second fermation you can\u2019t just put the previously distilled spirit directly in the boiler and fire it up, this is dangerous, so what we need to do is make sure there is enough water in the still before we add the vodka/spirit. Fill it up so it\u2019s over the element then wait a little more so there is a little bit of depth above the element. now pour in your spirit and the tails (the end part of a run) from any previous runs of gin or vodka, don\u2019t use the tails from anything else as it could taint the flavour. this is the point where I had to improvise, most distillers make a basket for their botanicals which just slides up in to the column and I was no different, I made a basket up using copper mesh and a piece of pipe. However when it came to putting the basket in it wouldn\u2019t fit because of a slight indent at the bottom where the easy flange was formed. as a quick idea I cut a piece of copper mesh that would fit in the column and\u00a0 push the middle in to create a dent so it would sit in the middle of the column. I spooned the botanicals in, gave the side of the column a couple of taps to get the loose bits to fall, then popped in a couple of stainless steel scrubbers in behind it. I had cleaned the scrubbers before this by pouring boiling water over them to remove any oils. using a dowel I pushed down the scrubbers until they stopped sliding, you don\u2019t need to pack them down hard as you want the vapours to get through the botanicals. Pop the column on with a decent gasket and clamped it down using the tri clamp, making sure it was nice and tight, I use a screw driver to make it tight, put the cooler on and make sure its full of water, it doesn\u2019t have to be running at this point. turn the boiler on full power, it will take about an hour to an hour and a half to heat up and the vapour works its way through the column. as soon as you see small drips coming off the output column cut the power to the heater by half and turn on the water for the cooler. you can collect the distillate from the start here, no need to discard the first part as all the bad stuff has been removed on the first distillation. It should be coming off at around 55% or a little more, collect it using the jars at 100ml at a time keep checking the alcohol volume and you will see it slowly getting less and less. Keep checking the colour of the distillate as well, it should always be clear. When the volume starts to drop faster keep an eye on what comes out as soon as you have any signs of it being cloudy stop adding it to the main batch. Keep collecting it though and bottle it separately, you can use this in the next run. Step 6: Bottling. Bottling it up, to make it the strength of a proper gin it should be about 40% or 42% if your are making a Bombay Sapphire East style. so you need to water it down, to do this you need to use clean water, not tap water, you can use bottled water or distil water using your still. you can use this calculator work out what amounts you need to add to make up the target amount. http://homedistiller.org/calcs/dilute something I have noticed is that even though both the water and the gin are clear when you add them together for some reason it goes cloudy, not sure why it does this but it does not affect the taste. Don\u2019t forget to label your bottles so you know how much alcohol is in it. Te feed back that I have had from people who have tried it, is that its not far off Bombay Sapphire, and often they have asked me for more ;-)", ["making-gin-from-scratch-vapour-infused_0", "making-gin-from-scratch-vapour-infused_1", "making-gin-from-scratch-vapour-infused_2", "making-gin-from-scratch-vapour-infused_3", "making-gin-from-scratch-vapour-infused_4", "making-gin-from-scratch-vapour-infused_5", "making-gin-from-scratch-vapour-infused_6"]] [40974, "Introduction: Chocolate Avocado Mousse. This is something I've been seeing all over the internets - chocolate avocado mousse! Sounds crazy, I know. But it works. It's actually super tasty! I think I'll be getting my creamy chocolate fix this way from now on. Pudding cups are dangerously full of dairy.\nChocolate avocado mousse is also a really excellent vegan dessert you can throw together in no time. :Djessyratfink is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Step 1: Ingredients. one large avocado\n1/4 cup cocoa powder\n1/4 cup soy or nut milk\n1/4 cup honey\u00a0\none teaspoon vanilla\nUsing the amounts above, you end up with a dark chocolate style mousse. Not too sweet! If you'd like a more milk chocolate flavor, I suggest using a little less cocoa powder and more honey. Step 2: Combine!. Put everything into a food processor or blender. Break the avocado up into smaller pieces to make it easier on your machine.\n(I've got this food processor - I love it! Highly recommended. :D) Step 3: Blend!. Process for 10-15 seconds and then stop and scrape down the sides. Then process again until nice and smooth.\nYou can eat it right away or chill for a little whil before you dig in. I just wouldn't let it sit too long in the fridge - once the avocado starts oxidizing like crazy it will alter the flavor, and not in a good way! ", ["chocolate-avocado-mousse_0", "chocolate-avocado-mousse_1", "chocolate-avocado-mousse_2", "chocolate-avocado-mousse_3"]] [40975, "Introduction: Tetris Gummy Candy. This instructable show you how to make gummy Candy in shape of Tetris ! Step 1: You Will Need.... You need:- A spoonbill- A package of made gel candies- A bowl- A ice cube tray in the shape of piece Tetris (for the methode: http: // www.instructables.com/id/Tetris-Ice-Cub e-English-French/) Step 2: Return Liquid Candies. Sort out candies by color and put in separate bowls.Spend the bowl in microwave during 20 seconds in 750W.No more, because otherwise the candy is going to make of big lounge !At the exit, the candy is liquid, take the spoonbill to return the homogeneous color.Overturn into the mould.Make the same operations for the other candies, until as all the moulds are filled. Step 3: Turning Out of Candies. Once filled moulds, to put in the refrigerator during 2 hours.To turn out of the tin them, pinch a highly-rated and grow with your finger.They will come loose by firing above then.And here is!", ["tetris-gummy-candy_0", "tetris-gummy-candy_1", "tetris-gummy-candy_2", "tetris-gummy-candy_3"]] [40976, "Introduction: Operation Epic Valentine's Day 2015. The plan: have an entire day centered around cooking for my wife and kids with out them knowing what will be coming next. In the past I have taken my wife out for Valentine's day, but now after having kids and living on a budget the amount of money for a babysitter and the cost of dinner at a crowed high-end restaurant does not seem that appealing to either of us. That being said my wife and I have a tradition now that we stay in on Valentine's day and I cook her favorite meals (also mine). This year I will go above and beyond and attempt to do all three meals plus an amazing dessert! Here I go!So in actuality which I will go into later, I had a plan as seen in the first image and as you see in the second image what really happened. All in all the food was great but the family was all sick :( I will show recipes for all, or link to others I or my wife have written! Step 1: Breakfast. Recently on the Instructables website I cam across a few pancake recipes called \"German Pancakes\" or \"Oven Pancakes.\" I have made thesea few times making changes each time trying to perfect the recipe for my family. This attempt was a big hit with the whole family. I do not really care for syrup so I will show my own topping. Ingredients:\u2022 6 eggs\u2022 1 cup of flour or pancake mix\u2022 1/2 cup of milk\u2022 1/2 cup of vanilla yogurt\u2022 1 table spoons of sugar\u2022 4 table spoons of butter or coconut oil may be usedTopping:\u2022 1 package of raspberries, strawberries or blackberries (save a few for additional topping)\u2022 1 banana\u2022 1 cup of water\u2022 3-4 table spoons of white sugarCooking:Preheat oven to 350 degrees. Take a glass baking dish or in my case two glass pie dishes and add your butter (about 1 table spoon in each dish), place the dishes into the oven to melt. In a medium bowl scramble up the eggs, add in the milk, yogurt and sugar. Mix well, next gently mix in the flour or pancake mix and stir until evenly mixed. Take out the dishes and add your mixture to the melted butter. Place back in the oven and cook till the tops start to turn a golden color. Remove when done and set aside to cool.For the topping take a medium pan add in your berry fruit (washed), water and sugar. Cook on medium to high heat till it comes to a boil stirring frequently. Once it is at a boil the fruit will start to break down. I rapidly mixed with a fork breaking down the strawberries further to a jam like consistency and removed from heat and set aside. Next add the berry jam and pour it over the pancake in the baking dish. The juices will seep into the top layer of the cake, yum. Next for decorative purposes I added a few more strawberry and banana slices covering the pancake. Serving:Cut the pancakes out of the dish and place on a plate and get ready to enjoy the first meal, Yum! Step 2: Lunch. Ok, no one really ever raves too much about lunch so I really had to dig deep on this one. I came up with fish Taco's, they are light yet very filling. For a link to my entire instructable on fishing click here.Ingredients:1. Your favorite fish cooked the way you like grilled, baked or fried (your favorite white fish will work), I used flounder)2. Black beans (drained)3. Shredded Lettuce4. Diced Tomatoes5. Onions (optional)6. Shredded cheese7. TortillasFish Taco Sauce:1. Mayonnaise2. Plain white yogurt (Greek if you like)3. Lemon Juice4. Cumin5. Dill6. Cayenne Pepper7. Tony Chachere Creole seasoningFor the all-important Fish Taco Sauce, start off by placing even parts (one for one) yogurt and Mayonnaise in a bowl. I usually do about \u00bd -1 cup of each depending on the number of people I plan to feed . Next, add about a teaspoon of Cumin, a teaspoon of Dill, a \u00bc teaspoon of Cayenne and \u00bc Tony\u2019s. Add more cayenne if you like yours spicy! Last, but not least, the lemon juice. I add about 1-2 lemons worth of juice hand squeezed. (The leftover rind is good to cook with on the grill/oven to add more flavor to the fish) I do make this sauce to taste, so taste as you go and make it your own!For the tacos, build them up as you like. I take the beans first and put them on the tortilla then take your cooked fish and place it on top of the beans. Next add your veggies: the lettuce, tomatoes, onions and place over the fish. Then the most important ingredient, the Fish Taco Sauce! Lay it on thick or thin. This is the sauce of sauces for any white fish. Next top with cheese, wrap it up and Enjoy! Step 3: Dinner. Ok, so on to the the main meal. I kid you not, the most desired meal in my house is some good old fashioned country food. My wife's and my favorite meal is specially prepared venison steaks, homemade mashed potatoes and steamed broccoli. It is so simple but so amazing. My venison recipe amazes everyone who tries it and they are often in disbelief that venison could be so tender and delicious. Also my mashed potatoes are a real treat! so here we go!This recipe will work with other wild game meats, my favorites that I like to use are Deer, Duck and Rabbit.\u2022 Vienison ~ 2 lb\u2022 Olive oil\u2022 Tony Cahceres\u2022 Seasoned salt\u2022 Italian seasoning\u2022 Black PepperVenison, unlike beef or pork, has little to no fat content and because of this it must be prepared differently in order to keep it tender. For tips on processing, check out my instructable on proper processing a deer (link coming soon). You can use any cut of venison meat and make it tender without having an over powering game taste. The secret is in the preparation. Remove all sinew, fat and slimy membrane from the meat. This can be done easily with a fillet knife. To help tenderize and \"add fat,\" the secret is olive oil and a fork. Every venison recipe I have created uses this heart healthy oil. Olive oil helps to prevent the meat from burning while providing a medium for seasoning (Tony's, black pepper and seasoned salt). The fork tenderizes and infuses the meat with oil and seasoning. Take a glass bowl, add the cut up venison, add the olive oil and seasonings, and then gently take the fork and poke/pierce the meat evenly. Let it set for a few minutes or up to a day in the fridge. Now the meat is ready to be cooked.My country mashed potatoes:Cut the potatoes (3 per person, I used 6) into small cubes, place in a medium pot cover with water and boil till potatoes are soft and be easily crushed with a fork. Remove from heat and drain. Once drained add in butter (1/2 stick) and mix around till fully melted. Next add the sour cream (3/4 cup) and mash/mix the potatoes until an even consistency(if the potatoes seem dry you can add in a bit of milk). Lastly add in your spices, I use season salt and black pepper.Steamed BroccoliCut up the broccoli (3 heads) and place in steamer and cook till tender. I also add just a dash of season salt to the broccoli. Step 4: Dessert!. My amazing strawberry brownie cake will be the treat to top off the night. For a link to my full recipe with more pictures click here.Brownies:I use two Ghirardelli dark chocolate brownie mixes. One mix for each 9 inch circular pan. After mixing place the batter into the lightly greased pans and bake until the brownies are to your desired doneness. I like them to be a bit under done and gooey :) Remove the brownies and set aside on a plate.Whip cream:Start off mixing the heavy whipping cream in a blender or if you want an arm work out do it with a whisk. Add in the sugar slowly and taste every so often until you reach the desired sweetness. I don't like it very sweet because the brownies are plenty sweet.The Build:First I cut up the strawberries into thin slices and place them in a bowl. Next I coat a layer of whip cream onto the bottom brownie. Then apply the strawberry slices to the whip cream layer until completely covered. Next add the second brownie layer and coat with a layer of whip cream all over once complete add strawberry slices until completely covered.This cake is so good, but so not good for you :) Step 5: What Really Happened on Valentines . Ok, so the day was a success but not everything on the original menu was made :( The reason was because everyone in the family came down with a nasty virus the day before (go to the hospital bad). That being said we had to change out a few items for ones that did not have dairy. Actual menu:German Pancakes Spinach and strawberry salad, for step by step instructions check out my wife's instructable by clicking here.Venison steak, mashed potatoes and steamed broccoli Banana bread, for step by step instructions check out my wife's instructable by clicking here.We made the best of our sick day, hope you enjoyed!", ["operation-epic-valentines-day-2015_0", "operation-epic-valentines-day-2015_1", "operation-epic-valentines-day-2015_2", "operation-epic-valentines-day-2015_3", "operation-epic-valentines-day-2015_4", "operation-epic-valentines-day-2015_5"]] [40977, "Introduction: Centipede and Larvae Cupcake. This tutorial will show you how to make these spooky chocolate cupcakes! Step 1: How to Sculpt Realistic Larvae and Maggots. Tools and ingredients:-White fondant or gumpaste-Orange fondant-Red and yellow food coloring-Black Food Marker Pen-Toothpicks-Very thin paintbrush-Lemon syrup (for drinks)Maggots:Make several \"tiny snake shapes\" with white fondant. Use a toothpick to carve small indentations on the maggots as shown in the picture, in order to give them a realistic look. Color the maggots head with a black food marker pen.Larvae:Take a bigger amount of white fondant, and use a toothpick to scratch the back of the larva as shown in the pictures. Using a black food marker pen make a few dots, under each indentations. Make a tiny ball of orange fondant and flatten it with your finger, wrap it on the larva's head. Make two dots with the food marker pen and carve a small indent on the larva's head.Mix red and yellow food coloring and use a thin paintbrush to color the head of the larva.Use a few drops of lemon syrup to glaze the maggots & larvae. Step 2: How to Sculpt a Fondant Centipede. First, roll a long snake of red fondant in order to make a base for the centipede body.Roll out a thin sheet of yellow fondant and cut several strips. Arrange them around the centipede's body. Next, make several pairs of legs ( 1 pair per body segment) and two antennae. Then, attach them to the body using a tiny drop of lemon syrup as glue. Use one of these pairs to make the centipede's tail, as shown in the picture.You can use a food marker, and orange food coloring to add color to each segment. Roll a tiny ball of fondant to sculpt the centipede's head. Then, gently press the antennae on the centipede's head. You can use a tiny drop of lemon syrup to make them stick together. Step 3: Chocolate Dirt Cupcake. Chocolate cupcake recipe:-7 ounces dark chocolate 60% cacao or higher (200g) -1/2 cup of unsalted butter at room temperature (110g)-2/3 cup of granulated white sugar (130g)-1 cup of all-purpose flour (125g)-3 large eggs (at room temperature) -1 teaspoon of vanilla extract -1/2 teaspoon of baking powder This recipe makes 8-9 cupcakesPlace the egg yolks in a large bowl and the whites in another one. Beat the egg yolks with 125g granulated white sugar and 10cl of water until foamy. Add the flour graduately. Melt the chocolate and butter in a microwave. Then add the chocolate mixture to the batter and mix until smooth. You can now add 1 teaspoon of vanilla extract and 1/2 tsp of baking powder to the chocolate cake mixture. In a separate bowl, beat the egg whites until stiff peaks form. Carefully incorporate the beaten egg whites into the cake mixture until evenly mixed.Bake for 25 minutes in a 365 degrees F oven (180 degrees C). (I used the same preparation as in my Chocolate coffins tutorial) https://www.instructables.com/id/Little-chocolate-c...Chocolate \"dirt\":-25 sponge fingers/lady fingers (150g)-1/2 cup granulated white sugar (100g)-3,5 ounces dark chocolate (100g)-1/4 cup of unsalted butter (60g)(You can also use Oreo, or any kind of cookie instead! :) )Roughly break up the sponge fingers and place them in a food processor, add the melted chocolate and sugar to the crushed cookies.Next, place this tasty chocolate dirt in a large bowl.Cover top of cupcake in melted chocolate (preferably, milk chocolate), and dip them into chocolate dirt. Step 4: Have Fun!. Last but not least,arrange these spooky cupcake toppers as you wish! Let your imagination go wild!", ["maggots-millipede-and-larvae-cupcake_0", "maggots-millipede-and-larvae-cupcake_1", "maggots-millipede-and-larvae-cupcake_2", "maggots-millipede-and-larvae-cupcake_3", "maggots-millipede-and-larvae-cupcake_4"]] [40978, "Introduction: Beartato Chocolate. \u00a0I made these Beartato chocolates because I love chocolate, I enjoy painting, and because Beartato is too cool. This inscrutable can take some time but it really all depends on the cooling time and how fast you can paint with chocolate.\nI hope you find this instructable delicious :D Step 1: For This Instructable You Will Need:. \u00a0-White chocolate\u00a0\n-Milk chocolate or dark chocolate (depending on your preference)\n-A new and washed brush and a regular clean bowl\u00a0\n-Wax paper\u00a0\n-Black and white print of the image you will try to recreate. I chose an image of Beartato from\u00a0Nedroid.com \n-Nuts, hazelnuts, etcetera (optional)\u00a0The amount of chocolate depends on how many chocolates you want to make or how thick you want your finish chocolate treat to be.\u00a0 Step 2: Step 1. Make sure to wash your hands!\u00a0\nAlso make sure that all your materials are clean and washed and that your work area is neat.\u00a0These are essential procedures.\u00a0www.moh.gov.sg/mohcorp/uploadedImages/Web_Parts/swineflu/Proper%20steps%20to%20wash%20hands.JPG Step 3: Step 2: the Taping. Tape all four corners of your image onto your work area. Make sure the surfaces is free of any little particles that may make the surface bumpy and difficult to work with.\u00a0\nThen tape the wax paper over your image to prevent it from moving around.\u00a0 Step 4: Step 3: Melt the Chocolate. \u00a0Melt your white chocolate first. To melt it you will need to heat it up on the microwave for about 40 seconds to a minute. Try not to overheat it as it might burn.\u00a0\nI decided to make the white chocolate represent the black areas of my image (the contours) because they're a lot less than the white areas, meaning that it would take less chocolate. Since white chocolate tends to be a lot sweeter than dark chocolate or milk chocolate this is an effective way of using less of it.\u00a0 Step 5: Step 4: Painting With Chocolate. \u00a0Using your clean brush paint the black areas of your image with white chocolate.\u00a0\nThen wait for the white areas entirely to cool before\u00a0proceeding\u00a0to the next steps.\u00a0 Step 6: Repeat Step 4-5. Use dark or milk chocolate instead.\u00a0\n**Since the image I was working with had some gray areas, I mixed a little bit of the dark chocolate with the milk chocolate to get a lighter brown.\u00a0 Step 7: Step 7: Add Some Nuts. \u00a0Once you have covered your entire image with chocolate and while that last layer is still cooling add some nuts or almonds.\u00a0\nThen wait for it to cool.\u00a0 Step 8: Step 8: Wrap Your Chocolate. \u00a0Wrap your chocolate in aluminum foil to preserve the freshness. \nNow you are finally done.\u00a0", ["beartato-chocolate_0", "beartato-chocolate_1", "beartato-chocolate_2", "beartato-chocolate_3", "beartato-chocolate_4", "beartato-chocolate_5", "beartato-chocolate_6", "beartato-chocolate_7", "beartato-chocolate_8"]] [40979, "Introduction: Turkish Pizza / Pide / Lahmacun. This is a wonderful pizza style dish inspired by the Turkish pide and lahmacun. I am led to believe from my Turkish friends that you place your salad on top of the pide/lahmacun then roll it up. A variation on this recipe would be to break an egg on to the top of the lamb mince a few minutes before it has finished cooking. Also, if lamb isn't your thing you would no doubt get some excellent results using minced beef, perhaps even minced turkey. You could use any basic bread or pizza dough for the base, mine is below.\nDon't forget that if you like this recipe you can find many more ideas on my blog.\u00a0http://eating-properly.blogspot.co.uk/ Step 1: Ingredients. The dough (enough for four large pizzas)\n1 kg strong white bread flour\n1 tsp salt\n1 tbsp sugar\n14g fast action dried yeast\n4 tbsp olive oil\napprox 600-700ml warm waterTopping (enough for two large pizzas)\n500g minced lamb\n1/2 red pepper, finely diced\n1/2 large onion, finely diced\n1/2 green pepper, finely diced\n4 small tomatoes, skinned and finely diced\nbunch each of fresh parsley and dill (about 3 tbsps of each when chopped)\n1 tsp chilli flakes\n1/2 tsp salt\n2 tsp all spice\n1 tsp ground cinnamon\npine nuts (optional)Salad\nRoughly equal quantities of the following, all finely diced/sliced according to your preference:\n1/4 cucumber\n10 radishes\n5 tomatoes\n2 spring onions\nlarge bunch of flat leaf parsley\nJuice of half a lemon\n2 tbsp extra virgin olive oil\nSalt and pepper Step 2: Make the Dough. \n\t\tPut all the dry dough ingredients into a large bowl, make a well in the centre and pour in the oil,Using a butter knife or your hands start to bring the ingredients together. Gradually add the water, little by little, until you have a rough dough.You may not use all the water or you may need to add a little more. Knead the dough in between each addition.\n\t\tOnce you have a rough dough turn it out onto a lightly floured surface and knead for around 10 minutes or until you have a smooth springy dough.Once you have a rough dough turn it out onto a lightly floured surface and knead for around 10 minutes or until you have a smooth springy dough.\n\t\tPlace dough in a bowl, cover with lightly oiled cling film then leave in a warm place to rise for about and hour or so. Step 3: Prepare the Topping. While the dough is rising, combine all the topping ingredients in a large bowl until evenly mixed. Cover and set to one side until needed. Step 4: Roll the Dough & Preheat the Oven. Once the dough has risen uncover it, knock it back and divide into your required number of portions. I split mine into four balls put two in the fridge to use the next day (or you could freeze it) and made two large lahmacun/pizzas. Each ball will serve 2-3 people generously. Roll the dough out as thin as you can, 2mm is ideal, place on a baking sheet lined with parchment paper, brush with a little olive oil then leave to rise for another 15 mins. In the mean time preheat the oven to 210C. Step 5: Put It All Together & Make the Salad. \n\t\tCover the dough base with an even scattering of the mince topping, sprinkle over a few pine nuts if you wish then bake in the oven for 15 minutes or until golden and cooked completely.\n\t\tPrepare your salad while the pizza is in the oven. Combine all the ingredients in a bowl then set to one side. Step 6: EAT. Serve topped with salad, roll it up and eat with your hands. Delicious.\nI hope you enjoy this awesome pizza.\u00a0http://eating-properly.blogspot.co.uk/", ["turkish-pizza-pide-lahmcun_0", "turkish-pizza-pide-lahmcun_1", "turkish-pizza-pide-lahmcun_2", "turkish-pizza-pide-lahmcun_3", "turkish-pizza-pide-lahmcun_4", "turkish-pizza-pide-lahmcun_5", "turkish-pizza-pide-lahmcun_6"]] [40980, "Introduction: Citrus Mocktail. Just because it's not summer doesn't mean we can't have a cool and refreshing fruit drink! I've even created this recipe myself. Step 1: Ingredients. You will need all of the ingredients below.- Cranberry Lime seltzer- Orange juice- Orange or clementine- Glass Step 2: Pouring Is Magic. Pour the seltzer in your cup until it fills halfway. Step 3: What Rhymes With Orange? . Pour your orange juice until it reaches about the top of the glass. Step 4: Slicing the Orange. Take your orange or clementine and place it on a flat surface. For the next part, make sure your knife is pointing AWAY FROM YOU. Never have a sharp object facing you. Anyways, slice your fruit in half. Then, take one of the halves and slice it in two again. Now just stick one of the pieces on your glass. Step 5: Done!. Now just stick a straw in your concoction, sit back on your couch (or if your reading this in summer, a beach) and relax!", ["citrus-mocktail_0", "citrus-mocktail_1", "citrus-mocktail_2", "citrus-mocktail_3", "citrus-mocktail_4", "citrus-mocktail_5"]] [40981, "Introduction: Mirabelle Liquor. This is my instructable for Mirabelle Liquor. *Important Information*When you make this instructable you have to be at age to buy and consume alcohol. Make sure you are old enough and respect the law of your country. Drink responsibly! Step 1: What You Need. Here is what you need:- 1kg (35 ounces) of mirabelles (small yellow plumbs)- 500g (17 ounces) of rock candy- 1l (4 cups) of corn schnapps- a big jar with a screw cap Step 2: Small Yellow Plumbs. Pick out 1kg / 35 ounces of ripe mirabelles and wash them. Step 3: Fill the Jar. Cut the mirabelles at one side but leave the stone in. Put them into the jar. Add the rock candy and the schnapps. Step 4: Let It Sit. When everything is in the jar close the lid and let it sit for a day until the rock candy dissolved. It should change from picture 1 to picture 2. Every mirabelle has to be covered in alcohol. When the fruits have air in the bottle they rot. So fill up the whole jar.The liquor needs to be stored with the lid closed in a dark and cool place for at least 6 months. After that you can drink it and eat the mirabelles (only if you are old enough and are allowed to drink hard liquor).Or you can fill it into nice glasswear and give it away as a present.There you go - Mirabelle Liquor - ", ["mirabelle-liquor_0", "mirabelle-liquor_1", "mirabelle-liquor_2", "mirabelle-liquor_3", "mirabelle-liquor_4"]] [40982, "Introduction: 5min Easy Dessert Cup. this is a easy dessert for people who don`t have alot of ideas for after dinner things.", ["5min-easy-dessert-cup_0"]] [40983, "Introduction: Zebra Droppings. Double chocolate brownie Zebra Droppings are as much fun to eat as they are to make :)Zebra Droppings take brownies to the next level of epicurean nirvana. Step 1: Ingredients and Tools. Makes about 2 dozen :)Ingredients:Betty Crocker Fudge Brownie Mix2/3 cup vegetable oil1/4 cup water2 eggs1 package of dipping chocolate or candy coating (OR I like to use a mix of dipping chocolate, wafers and chips, about 1/2 pack of dipping chocolate, 1/3 pack of wafers, 1/3 pack of chocolate chips)1/4 package of white chocolate chips or wafersTools:Wax paper covered cookie sheetToothpick or fork9 x 13 baking pan sprayed with cookie spraybaggiescissorsspoonbowl or measuring cup Step 2: Prepare Brownie Mix. Prepare brownie mix according to package directions and let cool. With spoon scoop out a heaping tablespoon of cooked brownie and lightly roll into a ball between your palms and place on waxed paper covered cookie sheet. Note: For best results...If your brownies cook up with a crispy edge...score a brownie edge snack for yourself, but avoid using the crispy edges in your zebra droppings. Step 3: Melt Chocolate. Melt chocolate in microwave according to package directions. I use a bowl or measuring cup and stir after every 30 seconds until melted (about 2 minutes total).Notes: Do not use a wet spoon to stir chocolate or drip water into your chocolate, it will make the chocolate seize up. If needed, you can make your chocolate thinner by adding a dollop or about 1 teaspoon of solid shortening. Step 4: Dip. Use a toothpick or fork to dip brownie balls into melted chocolate. Place back on your wax paper covered cookie sheet.With a spoon add a little chocolate to top of brownie bit and make a circle motion to make the decorative swirl on top. Chill in refrigerator until chocolate is hard, about 10 minutes. Step 5: Decorate. Melt white chocolate in microwave stirring after every 30 seconds. Place white chocolate into a sandwich baggie and clip a very small corner off of the baggie then drizzle white chocolate over your brownie truffles. Step 6: Enjoy!. Who knew zebra droppings could taste so good? ", ["zebra-droppings_0", "zebra-droppings_1", "zebra-droppings_2", "zebra-droppings_3", "zebra-droppings_4", "zebra-droppings_5", "zebra-droppings_6"]] [40984, "Introduction: Tomato Soup. I was going to make cream of tomato soup but the milk kept curdling and I figured if I couldn't prevent that then I shouldn't be making this instructable. So here is a tomato soup that was mostly improvised. it is incredibly easy to make and home canned tomatoes really make it taste good. In addition a grilled cheese sandwich goes great with this. Step 1: Ingredients. 1 quart canned tomatoes\n2 cups broth\n1 onion\n1 clove of garlic\n1 bay leaf\nsalt\u00a0\n1/4 teaspoon oregano\n2 tablespoons Butter Step 2: Saute. Chop the onion and garlic and saute them in butter. Add the bay leaf as well. Step 3: Add All of the Ingredients. Add the canned tomatoes and broth. Then sprinkle on the salt and oregano as well. Then simmer for 20 minutes. Step 4: Serving Suggestions. I strongly recommend a nice grilled cheese sandwich along with this.", ["tomato-soup-2_0", "tomato-soup-2_1", "tomato-soup-2_2", "tomato-soup-2_3", "tomato-soup-2_4"]] [40985, "Introduction: This Cake Really Is a Lie. I knew I had to do something special for my husband's birthday. Since he\u2019s a gamer of the highest order, I wanted to make him something fun and...relevant to his interests. And since he just finished playing Portal 2, I had the perfect inspiration to draw from.\nIn the original Portal there is a recurring theme of a cake, used as a sort of reward, only under false pretenses. \u2018The cake is a lie\u2019.\nIn Portal 2, the most entertaining character is a round and goofy robot named Wheatley.\nSo I made a cake. A big, luscious chocolate cake\u2026or is it?!\nThe cake\u2026was a lie!\nMerely a wide cardboard tube I constructed, taped, added a 'lid' to, and frosted with ordinary tub frosting and left to dry overnight. The cherries are also real!\u00a0\nHere\u2019s the real cake. Hello, Wheatley!\nYes, it was sadly quite lumpy and used a heaping helping of artistic license, but after two full attempts I was just grateful to have a cake that remained spherical . Engineering challenges only gave me about an hour or so to wrap the fondant and decorate Wheatley before birthday celebrations began. The bottom half is actually styrofoam for stability, but the whole lot was frosted and covered in fondant as usual. The blue glowing eye? A battery-powered LED light set inside and covered with a melted mint hard candy!\nThe most important thing? Two days of technical difficulties and a major caketastrophe later, it was done! And frankly, delicious.\n(And just so you know my fondant attempts aren't always disastrous, I've included his previous year's birthday cake - an Xbox controller!)", ["this-cake-really-is-a-lie_0"]] [40986, "Introduction: Laser Your Leftovers!. Here's how to recycle your food and create edible art!\nAfter a catered TechShop event, I was inspired by the uneaten crackers, cookies, brownies, vegetables etc.\u00a0\nHere's how you can do the same! Step 1: Your Materials. Only use what you have!\nAnd most importantly: Don't rule out a particular food because you think it won't work!\nI used these platters of catered food:\nand some inspiration from Makezine:\u00a0http://blog.makezine.com/2007/08/30/how-to-laser-cut-and-cook/ Step 2: Your Tools. The lasercutter is super simple to use. I learned by taking TechShop's Laser Cutter SBU!\u00a0\nThe machine I used is an\u00a0Epilog Helix 45W CO2 Laser which can cut designs up to 24\"x18\".\nHere's a link to all of TechShop's classes: http://www.techshop.ws/take_classes.html?storeId=4 Step 3: The Cutting Process. Important things to consider with leftovers:\n1. Place your food on a plate or piece of paper\n2. Consider DPI, speed, and pressure carefully! I played around with it to get the right setting.\n(for cheddar cheese I based by settings off of laser-etched chocolate:\u00a0300DPI,\u00a030% power,\u00a0100% speed)\n3. Scale of your image- make sure to adjust your print settings when you switch food!\n4. Alignment so your graphic fits nicely\n5. Timing and refrigeration...because nobody likes expired, inedible leftovers Step 4: Admire Your Work. ...with a post-work snack!\nHappy Lasercutting...\n-eef", ["laser-your-leftovers_0", "laser-your-leftovers_1", "laser-your-leftovers_2", "laser-your-leftovers_3", "laser-your-leftovers_4"]] [40987, "Introduction: Very Berry Parfait. Easy, quick, healthy snack with just a few ingredients. \u00a0My version is vegan, using vegan soy, almond or coconut nut milk yogurt, paired with my favorite vegan granola and lots of berries packed with antioxidants and vitamins. \u00a0\nPictured here, I used vanilla soy yogurt, apple/cinnamon/walnut granola, and fresh organic blueberries, raspberries, strawberries & blackberries. \u00a0You may use any flavor of yogurt, granola or berries or other fruit that you choose to use or have on hand.\nWash and prepare favorite fresh organic berries of choice- slice if necessary.\nLayer 1: In a clear cup. place a small amount of your favorite vegan granola in the bottom.\nLayer 2: Cover with vanilla soy, almond or coconut milk yogurt.\nLayer 3: Add berries of choice.\nRepeat until you run out of space or ingredients, whichever comes first.\nEnjoy!", ["very-berry-parfait_0"]] [40988, "Introduction: Peanut Butter and Jelly Sandwich. How to Make a Peanut Butter and Jelly SandwichNecessary materials:\nJar of Peanut Butter\nJar of Jelly\nTwo slices of bread\nKnife Step 1: . Place two slices of bread on clean flat surface side by side.\n\u00a0\n\u00a0 Step 2: . Open the peanut butter jar. Insert knife into jar and scoop out desired amount of peanut butter (approximately two to three tablespoons).\u00a0 Step 3: . Spread evenly on top surface of one slice of bread. Step 4: . Clean knife by wiping off excess peanut butter on untouched slice of bread. Step 5: . Open jar of jelly. Insert knife into jar and scoop out desired amount of jelly (approximately two to three tablespoons).\u00a0 Step 6: . Spread evenly on top surface of second slice of bread. Step 7: . Place peanut butter side of first slice on top of jelly side of second slice.\nEnjoy!", ["peanut-butter-and-jelly-sandwich_0", "peanut-butter-and-jelly-sandwich_1", "peanut-butter-and-jelly-sandwich_2", "peanut-butter-and-jelly-sandwich_3", "peanut-butter-and-jelly-sandwich_4", "peanut-butter-and-jelly-sandwich_5", "peanut-butter-and-jelly-sandwich_6", "peanut-butter-and-jelly-sandwich_7"]] [40989, "Introduction: Classic Brownie Sundae. These Fudgy Chocolate Brownies are not only moist and chewy but they are also very rich and fudgy plus not too sweet to eat. Fudgy Chocolate Brownies are very easy to make and those precious \u201clittle people\u201d just love cleaning out the bowl!!Ingredients: 1/2 cup unsalted butter, melted 2 eggs, room temperature 3/4 cup sugar 1 teaspoon pure vanilla3/4 cup Ghirardelli ground sweet chocolate 2/3 cup flour (unsifted)1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup chopped nuts, toastedDirections:Preheat oven to 350 degrees F.Using a spoon, stir eggs with sugar and vanilla; add butter.Sift the ground sweet chocolate with flour, baking powder and salt.Stir into egg mixture; add nuts.Spread into greased 8-inch square pan.Bake 20 to 25 minutes, until toothpick inserted comes out clean.Serving: A big hit with my family\u2026 Before serving brownies, I add 1 scoop of vanilla ice cream, drizzle with Hershey's chocolate sauce, next add whipped cream, then grated some chocolate over the cream, then top with a maraschino cherry! Step 1: . Preheat oven to 350 degrees F. Step 2: . Using a spoon, stir butter, eggs with sugar and vanilla. Step 3: . Sift the ground sweet chocolate with flour, baking powder and salt, adding the nuts, toss to coat them with flour mixture. Step 4: . Stir into egg mixture. Spread into greased 8-inch square pan. Step 5: . Bake 20 to 25 minutes, until toothpick inserted comes out clean. Step 6: . Remove from oven and cool. Step 7: . Serving Suggestions: A big hit with my family\u2026 Before serving brownies, I add 1 scoop of vanilla ice cream, top with Hershey's chocolate sauce, next add whipped cream, then grated some chocolate over the whipping cream, then top with a maraschino cherry!", ["classic-fudgy-chocolate-brownies_0", "classic-fudgy-chocolate-brownies_1", "classic-fudgy-chocolate-brownies_2", "classic-fudgy-chocolate-brownies_3", "classic-fudgy-chocolate-brownies_4", "classic-fudgy-chocolate-brownies_5", "classic-fudgy-chocolate-brownies_6", "classic-fudgy-chocolate-brownies_7"]] [40990, "Introduction: Broccoli Cheddar Egg Cups. Broccoli Cheddar Egg Cups combine broccoli, cheese, eggs, salt, pepper, and a splash of milk to make an easy breakfast, brunch, lunch, or even dinner! Step 1: The Ingredients:. 1 cup broccoli florets6 eggs3 tablespoons milk1 cup grated cheddar cheese1/4 teaspoon salt1/4 teaspoon pepperRead more ~ http://www.mindyscookingobsession.com/broccoli-cheddar-egg-cups/Visit my blog for more delicious recipes at Mindy's Cooking Obsession. Step 2: Instructions:. Preheat oven to 350\u00b0. Coat 12 muffin cups with cooking spray.Place broccoli in a small saucepan and blanch for 2 minutes. Rinse with cold water to stop the cooking process. Drain.In a medium bowl beat egg and milk. Stir in cheese, broccoli, salt and pepper. Divide between muffin cups and bake for 18-20 minutes or until eggs are set.Let cool 5 minutes, then loosen edges of each muffin with a knife, remove from muffin pan. Step 3: The Finished Dish:. ", ["broccoli-cheddar-egg-cups_0", "broccoli-cheddar-egg-cups_2", "broccoli-cheddar-egg-cups_3"]] [40991, "Introduction: Impossibly Easy Carnitas Tacos. Let's have a taco party!\u00a0 I'm going to show you how to make pretty much fool-proof carnitas tacos. They're impossibly easy to make, and they're perfect for a casual party, an outdoor picnic, or even while you're out car camping. You'll be the hit of the party, and it's not even hard to do.\u00a0 A note for purists: This isn't the definitive way to make carnitas tacos. In fact, it's kind of cheating because I use a crock pot instead of roasting a big piece of pork for many hours in the oven. It's also not as fatty as true, authentic carnitas, which traditionally uses lard. Yep, the hard stuff. I prefer doing it this way. It's no doubt much healthier.\u00a0 One more thing: This recipe is perfect for a party in the park. I've set up a camp stove with a cast iron pan on top on a picnic table and cooked carnitas tacos to order for both kids' soccer parties and adult boozefests.\u00a0 Wait... one more thing. I STRONGLY recommend using a cast iron pan for this. Otherwise, you won't get crispy carnitas.\u00a0 What you'll need to make 15-20 modest-sized tacos 3 pounds of country style pork ribs, blade roast, or pork butt 1 jalapeno pepper 1 anaheim chili or other pepper of your choice (optional) 3-4 cloves of garlic 1 large white onion 1 bunch cilantro 4-5 limes or lemons (I happened to have lemons but prefer limes) Salsa of your choice\u00a0 A big pack of small corn tortillas\u00a0 A large cast iron pan Optional ingredients\u00a0 Cumin, oregano, onion powder to season meat before cooking Radishes for garnish Step 1: Crack Open Your Crock Pot. First, get out your crock pot and toss your pork into it. Chop up your peppers, taking care to remove the seeds. Peel and roughly chop your garlic and toss it in the pot, too. If you have it, throw in 1/2 Tbsp each of cumin, oregano, and onion powder. The dry ingredients are optional, but if you have them I would recommend using them.\u00a0 Turn your crock pot on low and cook for 8-10 hours. I usually cook the meat the day before I actually want to eat carnitas tacos and just put it in the fridge once it has cooled. You'll see that this is not a problem and may even be preferable.\u00a0 Step 2: Prep, Shred, and Cook. \n When you're ready to cook your tacos, get yourself prepared so you can bang them out quickly. You want two things here: 1) a hot cast iron skillet that will retain heat and 2) partially shredded pork. Carefully break up your pork. It will already be falling aprt from the crock pot cooking, but since it's been sitting in the fridge all night, you can still keep some large pieces intact. Don't shred your pork too finely because you want some chunks of meat. Mmmm. Meat. \u00a0 Heat up your cast iron pan while you:\u00a0 Dice your white onion Chop up your cilantro Stack up some tortillas The actual cooking is easy. In your hot skillet (gas on high for a few minutes prior) pour 4-6 Tbsp. vegetable oil into your skillet. Using tongs, fill the bottom of your pan with a layer of partially shredded pork. Don't stir. Turn your heat down to medium and let it cook for a few minutes. Then, rearrange the meat so that you can crisp up the parts that aren't crisp. After a few minutes more, you should start heating up your tortillas, preferably in another pan or on an open flame.\u00a0 Step 3: Plate and Try Not to Eat Too Many!. The great thing about cooking these in a big cast-iron pan is that you can push crisped up meat to one side and add more meat as you go \u2014 serving from one side of the pan while replenishing crock-pot pork from the other. Cast iron holds its heat, so you won't need to worry about adjusting the temperature. Just stick to medium after you get going.\u00a0 It's important that you get some decent crispiness, so it's okay if the meat stays in the pan. It may dry out, but you will be adding salsa and citrus when serving, so don't worry too much about that.\u00a0 To serve, heat two tortillas per taco and lay them on a plate on top of each other. Place some carnitas on the tortillas, sprinkle with white onions and cilantro, and slap a spoon of top-notch salsa on each taco. Garnish with quartered radishes and lime or lemon slices.\u00a0 Repeat until everyone is happy.\u00a0", ["impossibly-easy-carnitas-tacos_0", "impossibly-easy-carnitas-tacos_1", "impossibly-easy-carnitas-tacos_2", "impossibly-easy-carnitas-tacos_3"]] [40992, "Introduction: Orange Pork Chops. This is my mom's orange pork chop recipe. :D They're one of my favorite things that she makes - they're kind of addictive, actually!\nI went home and visited for a week, and asked her to make them so I could watch and then recreate them when I came back to Oakland. Orange pork chops are pretty easy to make, and they've got loads of flavor.\u00a0 Step 1: Ingredients. \n\t\t4-6 breakfast pork chops (the nice thin ones)\n\t\t3 green onions, thinly sliced\n\t\tzest of one orange\n\t\tjuice of one orange (around 1/3 cup)\n\t\tbutter or oil\n\t\ta few tablespoons of teriyaki sauce\n\t\tfew pinches brown sugar\nIf you can only find the thicker loin chops, you can cut those in half so they're thinner. That's what I did.\u00a0 Step 2: Cook the Green Onions and Zest. Add a little butter (preferably butter, it is so good!) or oil to a pan and cook the green onions and zest until they start to get fragrant and soften. Add a teaspoon or two of teriyaki sauce at this point and stir it around.\nPull them out of the pan and pop them into a small bowl until later. Step 3: Brown the Pork Chops. Salt and pepper your pork chops and brown them quickly over medium-high heat. Because they're so thin, be careful with this part. You don't want to cook them too long. :D Step 4: Simmer the Pork Chops. Once the porkchops are brown, turn the heat down to low and pour in the orange juice. Add 1-2 tablespoons of teriyaki - just until it tastes good to you. Also add the green onion and orange zest back into the pan and a pinch or two of brown sugar if you'd like a little sweetness. (it's really good with brown sugar!)\nStir this all together and let it simmer for a while. It's best to do it with the lid cracked for 15-20 minutes.\nYou'll want to reduce the orange juice into a bit of a sauce, so keep simmering until it's as thick as you want. :)\nAnd there you go! Orange pork chops.\u00a0", ["orange-pork-chops_0", "orange-pork-chops_1", "orange-pork-chops_2", "orange-pork-chops_3", "orange-pork-chops_4"]] [40993, "Introduction: Lemon Poppy Seed Muffins. Lemon poppy seed muffins for your poppy!*from www.saveur.com Step 1: Gather Ingredients. To make delicious muffins, you will need:\n3 cups flour\n1 tbsp. baking powder\n\u00bd tsp. kosher salt\n1 cup plus 1 tbsp. sugar\n\u00be cup milk\n12 tbsp. unsalted butter, melted\n2 tbsp. poppy seeds\n3 eggs\nZest of 2 lemons Step 2: Get Baking!. First, heat oven to 375\u00b0. Then, line a 12-cup muffin tin with paper liners; set aside.\nWhisk together flour, baking powder, and salt in a large bowl, and set aside.\nWhisk together 1 cup sugar, milk, butter, poppy seeds, egg, and zest in a medium bowl.\nPour over dry ingredients, and stir until just combined.\nDivide batter evenly among muffin cups and sprinkle each with remaining sugar. Bake until golden brown, about 22 minutes.", ["lemon-poppy-seed-muffins_0", "lemon-poppy-seed-muffins_1", "lemon-poppy-seed-muffins_2"]] [40994, "Introduction: Martha's Chutney. I've been making this chutney for years, to give as a Christmas gift to my relatives. It started as a recipe called Major Marshall's chutney in a preserving book published by the British Sugar Bureau in the 1970s. I have gradually changed it - less tomatoes and apples, different spices. I have always tried to cook it outdoors, because I hate the way it makes the whole house smell of vinegar. I used to cook it on a gas barbecue, though it tends to burn on the bottom of the pan if you aren't careful. Then this year I thought of cooking it in my slow cooker, out on the patio and plugged in to the lawnmower socket.Perfect for an English ploughman's lunch! Step 1: Ingredients. 700 g plums500 g cooking apples300 g tomatoes250 g onions120 g dates2 teaspoons salt1 clove garlic1 tablespoon whole spices (I used cinnamon, allspice, black pepper, chilli,cloves and star anise)60 g Demerara sugar60 g golden castor sugar120 g golden syrup425 ml white wine vinegar(You could use more sugar instead of golden syrup, or I think corn syrup would work) Step 2: Prepare the Fruit and Veg. Cover the tomatoes with boiling water, leave for 1 minute, then drain and cover with cold water. Skin the tomatoes and chop roughly.Stone the plums and cut into quarters.Peel, core and chop the apples.Skin and chop the onions.Use scissors to chop the dates roughly.Peel and crush the garlic.Tie the spices up in a piece of muslin (I used the net bag that the garlic came in). Step 3: Cook the Chutney. Put everything in the slow cooker and cook on high for about 8 hours, stirring halfway. Then take the lid off and continue cooking on high for another 2 hours or more, until the chutney is thick and there is no loose liquid. Stir occasionally .You can turn off the slow cooker and leave the chutney overnight, then cook more the next day - I had to do this because it wasn't ready by bedtime!(On the stove top, it will take 2 or 3 hours to cook on a low heat - you need to stir often or it will burn, especially towards the end) Step 4: Pot and Cover. Remove the bag of spices. Transfer the chutney to clean dry warm jars (heat them in a low oven for half an hour.). Cover immediately with vinegar-proof lids. Label and store in a cool dry place. Best left at least a month before eating as the flavour mellows. Keeps a year at least.", ["marthas-chutney_0", "marthas-chutney_1", "marthas-chutney_2", "marthas-chutney_3", "marthas-chutney_4"]] [40995, "Introduction: Turkey Ball Soup. Konigsberger KlopseOriginally a German soup my Mom taught me...I just made an updated version and it is spectacular. Originally ground pork balls dropped into a boiling light broth, I had leftover turkey broth from Christmas - got a free range turkey and normally like to use every last part. I bought more ground turkey, added almond meal, and egg, leftover parsley pesto, ground fennel and liquid aminos. I also added 2 tablespoons of this kosher chicken broth I found. Awesome! Never be afraid to add more water. In the turkey stock I had first added 2 cloves of garlic, 5 sliced heirloom yellow carrots, 3 sliced stalks of celery and good splash of both white wine and white vinegar. Add a teaspoon of honey or agave also. After it's boiled vigorously for 20 minutes add 5-8 rolled turkey balls. Wait 2-5 minutes, fish them out and add the rest. Put the first balls back in. This is an unusual version of golden wedding soup also. I don't eat pork, and chicken or beef does not work as well. I suggest adding a squeeze of lemon, diced parsley and or spinach near the end also. I'm new at this so let me know if I need to clarify.", ["turkey-ball-soup_0"]] [40996, "Introduction: Apple Chips. Having braces and eating apples don't mix well so I was absolutely crushed when I got my braces in and I couldn't eat any apples.\u00a0 I wanted to find a simple way that kids with braces could enjoy the delicious taste of apples yet not damage their braces.\nThe perfect solution to my problem was to make \"apple chips\", or just very thin slices of apple that are easy to chew even with braces. These apple chips have helped me overcome my fear of eating apples with braces, and they taste delicious!\u00a0 They are an extremely healthy snack that is perfect for snacks, appetizers, and picnics.\u00a0 The total calories for these apple chips is about 100 without any dips or flavoring.\nThis snack can also taste even better by dipping it in chocolate syrup or peanut butter.\u00a0 You can sprinkle cinnamon over your apple chips to make them taste even better!I was inspired to make this snack because....\n- I needed to find a way to continue my love of apples even though I had braces!\n- I wanted to eat a healthier snack while watching TV.\n- My mom said to eat the apples before they go bad!To make this snack, you will need....\n- An apple (preferably a big, red one)\n- A bowl\n- A fruit/ vegetable peeler\n- Cinnamon (optional)\n- Chocolate Syrup (optional)\n- Peanut Butter (optional)\nTo make this snack, peel the skin off of your apple and begin peeling the fruit of the apple making sure the \"chips\" fall into your bowl.\u00a0 Rotate the apple as you peel because you want to get as many chips as possible out of this apple.\u00a0 When you are done filling your bowl, you can begin eating them or you can enjoy them with a dip or topping.\u00a0 You can drizzle chocolate syrup over them as I did in the picture, or you can spread peanut butter over the chips.\u00a0\nI hope you enjoyed making your Apple Chips!", ["apple-chips_0"]] [40997, "Introduction: Bread Pizza -- Quick Delight. Bread Pizza has always been a childhood delight, or teenage delight.Crispy toasted bread and a spread of all veggies, cheese and tomato sauce. This is a quick snack for kids when they wish to eat pizza and cant wait for long :) This microwave bread pizza would take not even ten minutes when you have the cheese grated and sauce ready on hand.. Yummmm..... Step 1: . Ingredients:\nBread slices- 5 to 6\n2 tsp melted unsalted butter\nonions -1 (finely chopped)\nTomato - 1 (finely chopped)\nCapsicum - 1(finely chopped)\nGrated cheese\nTomato ketchup / pizza sauce / marinara sauce\nSalt to taste\nPepper powder to sprinkle. Step 2: . Method:\nMix all the vegetables together with a pinch of salt.\nFresh bread slices can be used Or you can toast it with butter.\nHeat a pan with little butter. Toast the slices on one side till its crispy.\nRemove and spread a tsp of tomato ketchup on it.\nAdd over the bread, 2tbsp of mixed vegetables.. sprinkle the generous helping of grated cheese on it.\nTransfer everything to a microwave plate n cook for 3 minutes in high temperature..till all the cheese gets melted.\nRemove the slices from the micro oven and sprinkle wee bit of pepper powder.\nTop it with some tomato ketchup. You could even make a nice smilie face on it to make it more attractive to your little ones.\nServe with any fresh juice for a perfect and healthy breakfast.\nI am sure Kids will definitely love it...Yummmm....", ["bread-pizza-quick-delight_0", "bread-pizza-quick-delight_1", "bread-pizza-quick-delight_2"]] [40998, "Introduction: Grilled Personal Pizzas. Make pizza easily at home - better than ordering pizza. Also good for when you want to bake pizza but it's too hot to put the oven at 500 degrees. You'll need pizza dough and pizza toppings. And a grill. You can use your own pizza dough recipe. I'll post an instructable on pizza dough soon maybe. Step 1: Cook the Crust. First we need to grill the crust. So start your grill. Once it's hot, turn to medium heat. Take your dough and roll it out about the size of a dinner plate. Put on the grill for 1-3\u00a0min\u00a0over direct medium heat, until it's crisp and brown, but not burnt. If it's getting burnt, take it off. Pull it onto a plate with a pair of tongs or a fork so the uncooked side is down. Or, if you have a wooden pizza peel (dusted with cornmeal), pull it onto that instead. Step 2: Top It Off. Put sauce and toppings on the crust (the already cooked side should be up). I put on a variety, but it's up to you. Possibilities: - sauce - cheese (mozzarella or Parmesan) - pepperoni - pepper - mushroom - onion - olives - garlic - pesto - tomato - spinach - anchovies? Slide the pizza off the plate and back onto the grill over same heat and grill until cheese is melting and toppings look tasty and delicious and cooked, probably about 3-5 minutes more. Slide off grill onto plate. If you want, make your own mozzarella to put on the pizza - see Homemade Simple Mozzarella\u00a0on instructables. Don't forget to turn off the grill. I usually forget. Step 3: Eat. Once it's cooled off, cut into slices with a chef's knife and eat while warm!", ["grilled-personal-pizzas_0", "grilled-personal-pizzas_1", "grilled-personal-pizzas_2", "grilled-personal-pizzas_3"]] [40999, "Introduction: Bite Sized S'mores. Have you ever went rummaging through the cabinets and fridge looking for the perfect snack? Well rummage no more because I have the solution! Here I have a wonderful twist on the classic S'more.No need for campfire. This is a quick and easy method for enjoying that outdoor snack indoors all year round Step 1: Ingredients. Chocolate chips or malts (Malts melt easier) Graham Crackers Marshmallows (Of medium size) Step 2: Tools. Microwave Plate Two Bowls Fork Potato Masher (not pictured)Skewer (Optional) Towel Step 3: Melt. Melt your chocolate in the bowl for a minute stopping Microwave every fifteen seconds to whisk with a fork. A handful of chips or five malts should do. Step 4: Crumble. Take your graham crackers and put them into a bowl take a clean hand and wrap the hand in towel and crush the crackers ( I ended up using a potato masher to get it done faster) Step 5: Dip. With fork, dip your marshmallow in the chocolate Step 6: Sprinkle. Sprinkle the graham cracker crumble all over the chocolate covered marshmallow (Keep in mind; when doing this the chocolate should be still liquid) Step 7: Display Eat Enjoy. Display on the plate and serve right away *Unless that is you want the chocolate and marshmallow hardened*I find this a super easy snack for sleepovers, parties, or even just to eat! I really hoped you enjoyed and will love this recipe!Lots more to come from MYWLAKETECH... Follow Us!Made by DIS DemonPf600894", ["bite-sized-smores_0", "bite-sized-smores_1", "bite-sized-smores_2", "bite-sized-smores_3", "bite-sized-smores_4", "bite-sized-smores_5", "bite-sized-smores_6", "bite-sized-smores_7"]] [41000, "Introduction: Persimmon Cheesecake. It's Thanksgiving time!\nIt's also Persimmon tree ripening time. \u00a0\nWho is ready for a delicious graham cracker crusted vanilla ice cream topped persimmon cheesecake? \u00a0\nIngredients:\n1 box of graham crackers - some for munching and 2 cups for the crust\n1/3 cup brown sugar\n3 tablespoons melted butter\n2 cups pureed persimmons\n3 (8 ounce) packages cream cheese, softened\n1 1/4 cups white sugar\n3/4 cup sour cream\n1/4 teaspoon ground cinnamon\n1/2 teaspoon ground ginger\n6 eggs\n1 1/4 cups sour cream\n3 tablespoons white sugar\n1 teaspoon vanilla extract Step 1: Choose Your Fruit Wisely. Time to talk Persimmon basics. There are 2 types Hachiya and Fuyu. \u00a0The Fuyu's are rounder and somewhat smaller than Hachiya's. \u00a0Also, you can eat Fuyu's directly from the tree. \u00a0The Hachiya's are stringent and need to be cooked in order to be eaten. \u00a0\nWhen Picking Hachiya's off the tree, you also need to choose the right ones. \u00a0You want to look for ones that are soft, almost mushy like. \u00a0\nClass is over it's time to get to work. \u00a0 Step 2: Step 1 - Making the Crust. The first thing that needs to happen is making the crust. \u00a0back in my non-vegetarian days, I used to love pounding chicken cutlets to make Chicken Parm just like grandma used to.....Today, I had the chance to break up the graham crackers into little bits....This part was so easy to do that I will never again buy a store-bought crust.\nPreheat oven to 325 degrees F (165 degrees C).\nbreak-up the graham crackers until fine. Mix together in a bowl with the brown sugar and melted butter. Press the mixture into the bottom of a 9-inch springform pan. \u00a0 i actually am making four mini pies to share at different times with different people...\nBake in the preheated oven for 12 minutes. Set aside to cool completely. Step 3: Step 2 - Making the Batter. this all happens in the food processor...Check out this batter.\nCombine the persimmons, cream cheese, 1 1/4 cup sugar, 3/4 cup sour cream, cinnamon, and ginger in a food processor. \u00a0 Feel free to add some of your other favorite spices.\nBlend in processor until smooth, stopping occasionally to scrape edges of food processor bowl with a spatula. Add the eggs, one at a time, and process until fully incorporated. Pour the mixture over the cooled crust.\nBake in the preheated oven until mostly set with the center being slightly jiggly, 60 to 75 minutes. \u00a0You can up the temperature to 300 to cut down on the baking time. \u00a0\nThey \u00a0should come out of the oven nice and fluffy... Step 4: Step 3 - Topping & Eat. Here's where you can really take this recipe and add your own personal pizazz. \u00a0You can add whatever toppings you like. \u00a0Making a hot chocolate sauce, maybe a warm cherry compote with vanilla. \u00a0The list goes on, \u00a0My mother-in-law happened to have some breyer's vanilla Ice cream in her freezer and that's what I used.\u00a0\nAlso, I have a recipe below that will make a delicious topping\nWhile the cheesecake is baking, whisk together the 1 1/4 sour cream, 3 tablespoon white sugar, and vanilla extract. Spread evenly over the cheesecake while still hot and return to oven another 10 minutes. Allow to cool completely. Loosely cover with aluminum foil and refrigerate 4 to 8 hours or overnight before serving.\n\u00a0", []] [41001, "Introduction: Kick Up Cheap Balsamic Vinegar a Few Notches Using This Technique . My son and his wife stayed with us for a few months last summer. We were remodeling our home and spent a lot of time outdoors so she offered to do all the cooking. It was quite a treat for me because she taught me some of her techniques and I got a break from cooking. She made a fantastic salad dressing using balsamic vinegar and it was then, that I realized I wanted to add it to my grocery list. After they left I purchased a bottle at the store not knowing the less expensive brands don't measure up to the more pricey ones. This experience forced me to find out what makes a good balsamic vinegar and find one in my home town. After I purchased this bottle, I was looking through my refrigerator to see what I needed to add to my grocery list and was delighted to find a tiny bottle of balsamic vinegar that had a few drops left in it. I knew my kids left it here. After carefully reading the label I could see why it was so good. The recent contest inspired me to make an instructable on balsamic vinegar and that is how I discovered this secret technique or so I thought. More on that later. Follow through and I will share what I have learned during this adventure and how to make a better tasting balsamic vinegar using the less expensive brands. Step 1: Balsamic Vinegar. I did a little research about balsamic vinegar because I wanted to purchase a good brand that I could afford. I learned that a lot of the cheaper brands have a large water content and a long list of ingredients. I also learned that the better brands usually list where they were bottled, how long the bottle was aged, what type of grapes where used and if I recall, the region where the grapes were grown. The better brands usually have a thicker consistency more like a light syrup that will stay put when dribbled onto a plate. I purchased a couple bottles but they did not have the really good flavor that was in the small bottle that my daughter -in-law left here. The bottle above had two ingredients Red wine vinegar and grape musts. It was aged 4 years in wood. With that said: I would like to mention that I have changed my cooking habits, like many of you, for the past ten years or so, mainly because of the long list of ingredients on the packaging labels. A couple of days ago I read an article on Yahoo news about an interview with Campbell's Soup CEO. Hey everyone they are paying attention to the consumers buying habits and have plans to change in the next couple of years. No GMO's, food coloring or high corn syrup and let's hope other companies will follow. Anyway . . . .here is how I discovered the technique I will be sharing: I decided to make a bottle of chocolate balsamic vinegar and cooked the balsamic vinegar over the stove to make it thicker. I discovered that cooking it gave it a richer flavor and creamier texture. I thought I was on to something. Well, as it turns out; I was making a vinegar reduction. I have to chuckle about that; I always say knowledge is power. I did not take pictures of the balsamic vinegar before I cooked it; but it had a very runny texture, much lighter appearance and the flavor was just not there. There were just enough drops left in the tiny bottle of good stuff to compare it to. The one on the left was the reduction and the one on the right was the good stuff. The reduction did not make the less expensive mixture equal to the good stuff, but it tasted a whole lot better and might pass off as a good middle priced brand. I will be using this method in the future by adding herbs and seasonings and make some homemade versions. Let's get cooking . . . Step 2: Ingredients . You will appreciate the short list.Ingredients and utensils: 1 bottle of inexpensive balsamic vinegar.A non-reactive heavy bottomed sauce pan; preferably stainless or something light in color so you can view the color changes of the liquid , large spoon or heat proof spatula,funnel, and hot pad or towel.Patience and overhead vent or open the window. The vinegar cooking will smell very strong.Save the bottle and lid to store the balsamic vinegar. Step 3: Cook. Set the timer for 20 minutes and cook over medium low heat stirring frequently and watching closely to prevent the balsamic vinaigrette from burning.While your waiting sterilize the bottle and lid. You will know when it is ready when the back of the spoon has a light coating and the vinegar has been reduced to about half.Remove from the heat. Step 4: Cool. Place the hot pan on a towel or hot pad to cool for several minutes.Using the funnel pour the mixture into the sterilized bottle and put the lid back on. As you can see there is only about a half of a bottle left.I didn't actually start with a whole bottle because I had already used some of it for other recipes. Step 5: Sunshiine's Final Thoughts. We liked the newer version of the balsamic and I have been using it on vegetables and tomatoes from our garden, and fresh strawberries. It inspired me to made an olive oil ice cream that was screaming for balsamic vinegar. This method is a great way to experiment with a new recipe before using the more pricey brands. I hope you try this method on the next bottle you purchase. The more you know has become my moto. Instructables has a way of making sure we all learn something here.I wish to thank contributors for making instructables what it is today. Thanks so much for stopping by and do have a safe and happy summer.sunshiine~", ["kick-up-cheap-balsamic-vinegar-a-few-notches-using_0", "kick-up-cheap-balsamic-vinegar-a-few-notches-using_1", "kick-up-cheap-balsamic-vinegar-a-few-notches-using_2", "kick-up-cheap-balsamic-vinegar-a-few-notches-using_3", "kick-up-cheap-balsamic-vinegar-a-few-notches-using_4", "kick-up-cheap-balsamic-vinegar-a-few-notches-using_5"]] [41002, "Introduction: Purgatory Burgers. This is a recipe for burgers and buns that look like roasted on hellfire...I got the inspiration for this recipe when I stumbled across an article about a Japanese food trend: Black hot dogs and burgers. The pictures were stunning and I was very intrigued to try to replicate the buns and burgers. The article mentioned the use of bamboo charcoal for the black food. I couldn't find bamboo charcoal here - but came up with an similar solution and I'm pretty happy with the results.I think these black burgers fit not only for Halloween - I bet you could find use for them at the first of April as well... Step 1: The Magic Ingredient. I couldn't find bamboo charcoal and had no desire to use artificial food color.So I decided to experiment with medicinal charcoal a.k.a. activated charcoal.Medicinal charcoal is traditionally used to treat diarrhea and poisonings. In the European Union it is also used as food colorant (known as additive E153). You can buy activated charcoal at the pharmacy.So far I made the black burgers two times, I used two different products: charcoal tablets and charcoal powder. I bought both at local pharmacies. The recipe worked with both, but I recommend the powdered charcoal, it's easier to handle and also cheaper (50 grams where about six or seven Euros). The tablets also gave the burgers a slightly sandy mouth feel (The tablets consist of charcoal, bentonite and cornstarch, I think the bentonite caused the sandyness...) When I bought the charcoal I asked the pharmacists about side effects and they told me to keep in mind, that medicinal charcoal could interfere with other medication and cause constipation.Which means: If you or your guests takes medication you probably should skip the purgatory burgers (or talk to a pharmacist/doctor first)People with digestive problems probably should as well rather stick to burgers from heaven...(If you follow the recipe you consume 1,25 grams charcoal in one burger.- to treat poisoning with charcoal you have to consume 0,5 to 1 gram per kilo of your bodyweight (for example a 150 pound person would have to consume between 35 and 70 grams of charcoal...- for treating diarrhea the daily dose is 1,5 to 4 grams)I never had any trouble after eating purgatory burgers (but I never had more than two at a time). If you are concerned about the effects of charcoal consumption you should ask your pharmacist about it.These wikipedia articles may give you some information as well: Activated charcoal and Charcoal biscuitIMPORTANT: Please handle the charcoal powder with care. The charcoal powder/dust shouldn't be inhaled!ALTERNATIVES: Instructables member hughw99 suggested the use of squid ink instead of charcoal. You may not add additional salt when using squid ink, since it is already salty as he mentions. Step 2: Bun Ingredients. The amounts I'm giving here are for just four burgers. You can of course double or triple the amounts if you need more...To make the burger buns you'll need:For the dough:- one and a half and a quarter cup (250 grams) Flour- one teaspoon dry Yeast- half a cup (125 ml) of warm Water (not warmer than a hot shower - if the water is hot enough to burn you it will burn your yeast as well)- one and a half tablespoons of Sugar- half a teaspoon Salt- one teaspoon Medicinal Charcoal (2,5 grams) (this equals 10 tablets of the brand I used)- two tablespoon of Apple juice (or Water)For the bun topping:- Black Sesame SeedsTo brush the buns after baking:- one tablespoon of melted Butter Step 3: Dough Preparation I. Put the flour into a bowl.Mix the warm water, sugar, yeast and salt.Add the liquid to the flour and let it just sit like this until the next step is performed. Step 4: Dough Preparation II. I dissolved the charcoal in a tablespoon of Apple juice (I like the taste, you could use water as well). If you use charcoal tablets you should smash them in a mortal before you dissolve them.Add the charcoal slurry to the flour in the bowl and mix everything.Knead the dough for about five minutes (you could use a machine or do it by hand)Cover the bowl and let the dough rest at a warm spot. Depending on the temperature it takes about an hour for the dough to double in size. (The dough NEEDS to double in size.) Step 5: Bun Shaping. When the dough has doubled in size you can continue with the bun preparation process.Take the dough and knead it again. Divide it in four parts. Shape them into buns and place those on a baking sheet, covered with parchment paper.Wet the buns surface with water and sprinkle some black sesame seeds on top.Cover them with a clean tea towel and let the buns rest for about 45 minutes. Step 6: Bake and Add Glow. Bake the buns in the preheated oven:375\u00b0 F / 190\u00b0C for 15 to 20 minutesYou might want to check on them after about 15 minutes. Since they are black it is kind of hard to tell when they are done... Edit: Instructables member t.rohner made a great suggestion in the comments: Take a part of the uncolored dough to make a white control bun. Bake it together with it's black siblings. On white bun you will easily recognize the browning process and therefore find the right moment to turn off the oven! Brush the hot buns immediately with some melted butter and let them cool down completely. Step 7: Black Bean Burger Patties Ingredients. You probably could use the charcoal to colorize real meat - but I've never tried this myself. I made black bean burger patties for my black buns. I added charcoal to the mashed beans because black bean burgers naturally just have a brown color.I used dried black beans since I couldn't find canned ones.You need:- half a cup of dried black beans- one teaspoon activated charcoal- one teaspoon of olive oil to fry the onions and about one tablespoon for frying the patties.- one onion, diced- one (or more) cloves of garlic, mashed- one egg- two tablespoons of breadcrumbs- one tablespoon of soysauce- about one teaspoon each of: ketchup, mustard, hot sauce, powdered paprika and cuminIt seems to me like the charcoal absorbs some saltyness and spicyness - the flavors aren't very intense in these burgers. You might add a little more spiciness to them than you usually would. Step 8: Black Bean Burger Patties Mixing. Meanwhile you can prepare the bean burger meat:Take half a cup of black beans and cook them in three cups of water until they are done, maybe almost overcooked.I used a pressure cooker and it took just 30 min but the time very much depends on the beans, it can take up to an hour... and even longer without an pressure cookerThe half a cup of dried beans resulted about one and a half cup of cooked beans. I use just one cup of cooked beans for the patties.I mashed the beans with a fork.I fried the diced onion and the garlic in some olive oil until they started to brown and added them to the bean mush. Then I mixed in all the spices, the egg and breadcrumbs and the charcoal.This mixture gave me a nice and shapeable dough which I formed into patties. Step 9: Black Bean Burger Patties Frying. I fried the patties for about 5 minutes on each side on medium heat. Step 10: Assembling. I'm pretty sure you know already how to assemble a burger. So just follow your instincts.I used tomatoes and lettuce and a fair amount of hot sauce - since I think burgers from purgatory need to be hot ;) Step 11: Further Reading. If this instructable sparked your interest in monochromatic food you should read this instructable to get even more inspiration.Or you could take a look at the work of the fabulous artist Sophie Calle. Her work \"Chromatic Diet\" is based on monochromatic meals (the rest of her oeuvre isn't about food but well worth to look into!). ", ["purgatory-burgers_0", "purgatory-burgers_1", "purgatory-burgers_2", "purgatory-burgers_3", "purgatory-burgers_4", "purgatory-burgers_5", "purgatory-burgers_6", "purgatory-burgers_7", "purgatory-burgers_8", "purgatory-burgers_9", "purgatory-burgers_10", "purgatory-burgers_11"]] [41003, "Introduction: Edible 8-bit Heart. In this instructable I will show you how to make an edible 8-bit heart sure to please any video game fan or candy fan, out of just one 14 oz bag of starburst candy and a hot glue gun.Materials/ Tools needed:One 14oz bag of Starburst candies, FaveReds are preferred due to the pink/red color palette.Hot glue gun Step 1: Getting Ready.. I think it is best to begin by Knolling all of your candy into columns. You may want to skip this step if you just want to make a quick heart that has no color scheme. You will need a total of 68 starburst for the heart so you will have extras, but don't eat any just yet. Step 2: Making the Cubes. Your first gluing task will be to create 34 \"cubes\" by gluing two starburst together on the broad sides. I put cubes in quotation, because they are not quite perfect cubes, although they are very close. You can choose to glue your starburst in a pattern as you make cubes, or you can glue them randomly. Step 3: Arranging the Cubes Into a Heart. As you make the cubes it is helpful to begin arranging them in a heart formation as you go. The above template should just be used for the general shape. It is very random as to what colors you will get in a bag of starburst. I suggest improvising and trying to make a pattern based on the colors you get. Step 4: Glue the Cubes Into Columns, Glue the Columns Into a Heart.. After you make the cubes begin by gluing columns of cubes together. I find it best to hold the cubes on a flat surface while gluing them to make sure the columns are straight. Step 5: Clean Off the Hot Glue Webs and Enjoy!. Should be self explanatory, no one wants a heart covered in hot glue webs. After cleaning you are done!", ["edible-8-bit-heart_0", "edible-8-bit-heart_1", "edible-8-bit-heart_3", "edible-8-bit-heart_4"]] [41004, "Introduction: Cinnamon Apple Crumb Pie. Pie Crust Ingredients 2 cups flour 1 teaspoon salt 2/3 cup chilled butter 1/2 cup water Pie Filling Ingredients 7 medium apples (I like the tartness of granny smith) 1/2 cup sugar (I do 1/4 cup brown and 1/4 cup granulated) 1 teaspoon ground cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt Lemon juice (optional) Crumb Topping Ingredients 3/4 cup brown sugar 3/4 cup flour 1/2 teaspoon ground nutmeg 1/2 teaspoon cinnamon 1/3 cup chilled butter I sometimes add a handful of oats or nuts as well Step 1: Make Pie Crust. Pie Crust Ingredients 2 cups flour 1 teaspoon salt 2/3 cup chilled butter 1/2 cup water Pie Crust Recipe Preheat oven to 350 degrees Mix together flour and salt Cut butter into mixture until coarse crumbs form Add water 1 tablespoon at a time and continue to knead until dough forms Do\u00a0not over work the dough. \u00a0Once a ball forms let it chill in the fridge for 30 minutes Roll out dough into a circle and place in pie pan. \u00a0Cut excess dough off from around the edges. \u00a0Pie border techniques can be found here. Blind bake \u00a0for 8-10 minutes by lining the pie tin with parchment or foil\u00a0and weighing down with dried beans or rice (see example here) This pie is usually fine if you put the filling into a raw pie crust and bake if you put foil around the edges of the pie pan. Step 2: Make Apple Filling. Pie Filling Ingredients 7 medium apples (I like the tartness of granny smith) 1/2 cup sugar (I do 1/4 cup brown and 1/4 cup granulated) 1 teaspoon ground cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt 1 tablespoon lemon juice (optional) Pie Filling Recipe Peel, core and chop apples Combine all filling ingredients Let sit for 5 minutes and drain syrup from the bottom Step 3: Make Crumb Topping. Crumb Topping Ingredients 3/4 cup brown sugar 3/4 cup flour 1/2 teaspoon ground nutmeg 1/2 teaspoon cinnamon 1/3 cup chilled butter I sometimes add a handful of\u00a0oats or nuts as well Crumb Topping Recipe Mix together all topping ingredients except for the butter Cut butter into crumb mixture and mix until coarse crumbs form (I use my hands for this). \u00a0Add more flour it mixture is too gooey. Add the crumb mixture on top of the apple filling Step 4: Bake Pie. Bake pie for 40-45 minutes at 400 degrees, until apples are tender.", ["cinnamon-apple-crumb-pie_0", "cinnamon-apple-crumb-pie_1", "cinnamon-apple-crumb-pie_2", "cinnamon-apple-crumb-pie_3", "cinnamon-apple-crumb-pie_4"]] [41005, "Introduction: How to Make Butter. Step 1: . Get whipping cream Step 2: . Get a jar Step 3: . Pour whipping cream in the jar and shake vigorously for ten minutes or until there is a blob of butter and some excess liquid strain the liquid and put butter in container for serving Step 4: . Now you have butter for storage put lid on container and store in fridge", ["how-to-make-butter-3_0", "how-to-make-butter-3_1", "how-to-make-butter-3_2", "how-to-make-butter-3_3", "how-to-make-butter-3_4"]] [41006, "Introduction: Cocoa Snowflakes. This recipe from Penzeys, of which I'm a regular customer, makes delicious, bite-sized chewy brownie cookies with a pretty, lacy snowflakes top, perfect for snow season and the Holidays.INGREDIENTS 1 Cup all purpose flour 1 tsp. baking powder 1/4 tsp. salt 5 TB. butter 6 TB. NATURAL COCOA POWDER 1 Cup sugar 1 tsp. PURE VANILLA EXTRACT 2 large eggs 1 Cup finely chopped nuts (optional) (I cheated, I didn't chop, I used Coffee Grinder to grind the nuts) 1/2 Cup powdered sugar (for rolling cookies in)Makes 48Directions adapted from Penzeys and somewhat simplified by me are in following steps: Step 1: Dry Ingredients. In a bowl, sift flour, baking powder and salt, set aside. Step 2: Prepare the Dough. In a mixing bowl that can be warmed, melt the butter over low heat or water bath.Add COCOA POWDER, blend well with a fork or a small whisk until smooth. Stir in sugar until combined (it will be dark brown at this point). Add PURE VANILLA EXTRACT, mix well.Add eggs one at a time, stirring well after each addition. Add flour mixture, mix well with a hand mixer.Grind and add nuts if desired, mix well. Divide the dough into 4 equal parts.Wrap the dough with individual plastic wrap, refrigerate until chilled (at least 2 hours, better overnight). The dough never gets really stiff, but it won't roll into nice balls if it's warm. Step 3: Roll the Balls. Preheat oven to 400F.Line a cookie sheet with parchment paper (Don't use cooking spray/grease or the bottom of the cookie can get burnt).Take only 1 part of the dough out of refrigerator to work with.Pinch off a hunk of dough enough to make a 3/4\" ball, then roll it into a ball, it's really easy, takes only a second. Then roll the ball in powdered sugar, be generous with the powdered sugar for a good snowflakes effect. I used a spoon to roll the balls in the sugar. Roll each part of the dough into 12 balls.Place the sugar coated balls onto the lined cookie sheet, 2\" apart. Step 4: Bake and Enjoy. Bake cookies for 8 minutes at 400\u00b0, be ready to be delighted by the beauty of the snowflakes effect.Let cool a minute, then remove from pan. Store in an airtight container to maintain the soft and chewy texture.Enjoy! As a matter of fact, I just walked to my cookie jar and ate two of it.Please vote for the Snow Contest once it was accepted. ", ["cocoa-snowflakes_0", "cocoa-snowflakes_1", "cocoa-snowflakes_2", "cocoa-snowflakes_3", "cocoa-snowflakes_4"]] [41007, "Introduction: How to Make a Sculpted Hellboy Cake. Hello everyone!\nThis is the cake I made for my first cake show competition. It was for That Takes The Cake 2011 in Austin, TX. I've onyl been making cakes since August 2010 and this is still just a hobby for me until I get the funds to get everything I need to start up a business and I'm self-taught so I'm super happy that I even placed in the top 10 at the show. I came in 8th!\nI had a lot of issues and mistakes but I learned a lot and am now planning and starting my next sculpted cake for a show at the end of April.\nThe theme for the Showcake category at That Takes The Cake was Super Heroes and Villains from comics, books, movies and TV. I chose to make Hellboy because I love Mike Mignola's work, as well as the movies and loved Ron Perlmann as Hellboy.\nDepending on your artistic skill, this could be hard or easy. Towards the end of this cake I didn't get as many photos, as I was behind on time, but I hope this Instructable can at least give you the basics on how to make this!\nThe head and arms are rice cereal treats and the rest is Devil's Food cake (felt that was\u00a0fitting for Hellboy)\u00a0covered in fondant and then detailed and hand painted with gel food colors. One of my mistakes was hand painting the skin and base. I hadn't yet learned to use the airbrush I recently bought and was out of time so I hand painted it and it came out really splotchy, with brush marks and was way too wet and shiny for way too long. I would definitely recommend using an airbrush! Although the texture was great for the coat.\nI also didn't build up the shoulders and I should have, as once the heavy fondant was on they shrunk in. Also didn't use enough support dowels and separators inbetween every few layers so his body started to settle and compress down with the weight of the cake (this is the biggest cake I've ever made, learned a lot!) but his head and top of shoulders were made out of the rice cereal treats and stayed up on the supports, so he eventually came apart, starting even before judging. The 4 hour drive to the show I think hurried the process along.\nHere's a list of general supplies I used to make the cake:\n\u2022 Cake pans for baking the cakes. I used a quarter sheet pan for all of the cake.\n\u2022 General cake decorating supplies: Mixer, spatulas, turn-table, carving/clay/fondant/gumpaste tools, matt to roll fondant on, fondant rolling pin, gel food colors, knife, cake leveler, toothpicks, food-safe paintbrushes, small containers to mix food color \"paints\" in, tape, cake support dowels, etc.\n\u2022 Ingredients to make cakes, buttercream icing, fondant and to mix food colors with (you will mix the food colorings with something like vodka or clear vanilla extract, not water.)\nI had to make a wooden base to support such a heavy cake so I've shown that in this Instructable too. I used two 24\" x 24\" x 1/2\" plywood pieces, and a larger wooden dowel and wood screw and then a pack of wooden cabinet knobs as the feet, so that it would be easier to get fingers under the heavy cake and board.\nHere's the link to the alterations made to a box cake mix to make it a little stronger to better support sculpting. I altered this recipe a little, adding an extra egg and an extra half cup of flour.\nhttp://cakecentral.com/recipes/7445/the-original-wasc-cake-recipe\nHere's the link to how to make the marshmallow fondant, which is pretty yummy, although very sweet! Pre-made fondant can be bought if you do not want to make the marshmallow fondant but beware that some of the pre-made doesn't taste very appetizing. Two brands that do taste good are Satin Ice and Fondx. I've used the Wilton once before and it's not too great tasting.\nhttp://www.wilton.com/forums/messageview.cfm?catid=7&threadid=137541&FTVAR_MSGDBTABLE=\nHere's a simple recipe for the buttercream icing, a 2 lb batch. This uses shortening in place of butter. I'm in Texas and butter doesn't hold up as well. If you don't have a stand mixer or don't want to make your own icing you can buy some pre-made.\nIngredients:\n2 Cups Shortening\n2 lb bag Powdered Cane Sugar (or approx. 8 Cups)\n4 TBSP Meringue Powder\n2 tsp Vanilla Extract (use clear vanilla if you want your icing to be white)\n2 tsp Butter Flavor (use clear flavor if you want your icing to be white)\n1 tsp Almond Extract\nWater\nDirections:\nSift together powdered sugar and meringue powder into large bowl. Set aside.\nMix the flavor extracts together in a measuring cup. Add enough water to the mixture to bring the amount to 1/2 a cup. Put this into a mixer bowl with the shortening.\nAdd about 1/4th of the sifted powdered sugar/meringue powder mixture to the shortening and flavors in the mixer bowl. Beat on a slow speed with the paddle beater and the slowly incorporate the rest of the powdered sugar mix into the mixer bowl as it's slowly mixing. Once it's all in there I usually turn it up a notch in speed for about 1 1/2 - 2 minutes. Then it's done!\nKeep it covered until you are ready to use it, as it will \"crust\" over if you are not ready to use it and leave it uncovered to the air. Step 1: Making the Base. To make the base to support such a heavy cake, I used two pieces of 24\" x 24\" x 1\" plywood. I rounded off the edges of both boards, rounding the front edges more. The display table at the show was rounds so I wanted the base to be rounded off. I then glued them together with wood glue and nailed them together.\nYou can see an extra strip\u00a0I added on the back egde. That was to be for some elements that I had to omit due to time constraints so that can be ignored. :)\nOnce it was together, I sanded it all down. Then I drilled a hole in the center where I wanted my main support dowel to be, the same size as the wood screw shaft, but smaller than the screw head. For this support dowel I chose a 1/2\" dowel, 24\" long since the minimum height for the competition was 24\". I made a small hole in one end with a small drill bit. Then I pushed my wood screw through the hole in the base from the bottom and screwed on the support dowel.\nOnce done I added some plain wooden cabinet knobs I found at Walmart that came in a pack of ten. I drilled small holes in the base where I wanted the feet to be and then attached them with wood screws. Step 2: Covering the Base With Fondant. Next I made a large batch of the fondant and covered the base with it.\nAfter making the fondant and setting it aside, all wrapped up so it wouldn't dry out, I brushed on a layer of piping gel to the top of the base and sides and about an inch over the\u00a0edge on the bottom. This gives something for the fondant to stick to.\nI rolled out the fondant and layered it on the base in several pieces, as I couldn't roll a big enough piece to cover the whole thing in one piece. This was OK though since I was going to cover over the seams where the pieces met.\nAfter this was done I rolled out the rest of the fondant and cut random tapering, curving strips and layered them on top of the fondant covered base, radiating out from the center support, mostly in front. These fondant pieces were \"glued\" to the fondant on the base by brushing some water on the backs of them before putting them down on the base. Step 3: Stacking and Carving the Cakes. Before I stacked the cakes on the base, I covered the base with plastic wrap, leaving a rectangle of space around the dowel uncovered, so that I could apply icing there before stacking the cakes so that they would stick to the base. The reason I covered the base is so that when I was carving the cake, covering it with icing and fondant, the fondant bas wouldn't get messed up by cake crumbs and icing.\nI stacked the cakes, with buttercream in between the cakes. Every 4 cakes I would insert smaller dowels, cut to the same height of the top of the top layer cake, then cut down a carboard cake board, cover it with wrap, and place it on top of the doweled cake, to help support it. I should have done this better, and with every two cakes instead of every four, and used slightly bigger and thicker cardboard. Perhaps using hot glue to glue a few cardboard cake boards together. Still learning about cake support and this was definitely a learning experience!\nI ended up using 10 quarter sheet cakes. I also was trying to use up all the leftover icing I had made from my cake decorating class so that's why it's multi-colored. :)\nNext I shaped the stacked cakes a little with a knife. I had tons of Hellboy reference photos printed out and layed on the counters so I could look at them easily. Step 4: Shaping and Adding the Head and Arms. Next I made a triple batch of rice cereal treats, using the recipe on the Rice Krispies box (also on their website) and used them to shape his head and arms.\nDidn't get photos of this process as while doing it my hands were lightly coated with Crisco so that the treats wouldn't stick to my hands and I didn't have time to keep stopping and washing off my hands to take photos. :( I was running behind!\nI formed the pieces around the smaller cake dowels, with parts of the dowels sticking out so I could push them in to the cake when attaching them.\nAgain I had photos all around me while doing this for easy reference. Step 5: Covering the Cake With Icing & Fondant. Next I covered the cake and cereal treat with buttercream icing. That gives the fondant something to stick too and helps get smoother coverage, a little \"padding.\"\nAfter covering with icing I rolled out fondant to start covering. Again, here's where the Instructable kind of ends, as by this time I was way behind and needed to finish so we could make the 4 hour drive to the show.\nI covered it in pieces. Working \"background to foreground.\"\nFirst I covered all the showing skin areas and head (minus the sideburns and the horns)\u00a0and sculpted and detailed them along the way before they dried out too much. I had made hollows for the eyes and\u00a0after it was covered added the\u00a0eyeball and eyelids separately.\nNext I did the pants, then belt and horseshoe and rosary.\nNext was the lower portion of the coat, then the sleeves, then the upper portion of the coat.\nLast was to add the ears,\u00a0the sideburns of the hair and horns.\nI used gumpaste/fondant tools for all the detail.\nAfter it was finished I painted it with Wilton food colors mixed with vodka. you can use either vodka, clear vanilla or other clear flavor extracts, or other clear alcohol to mix the colors with. Water makes fondant gummy and too much will ruin it so you want to use water as glue and alcohol to paint with, as it will evaporate, leaving behind the color and not ruining the fondant.\nAfter the show was over I kept the base, to reuse, and the head since it was rice cereal treats. I took some better photos of the head after I got home. Still splotchy but dry at least!", ["how-to-make-a-sculpted-hellboy-cake_0", "how-to-make-a-sculpted-hellboy-cake_1", "how-to-make-a-sculpted-hellboy-cake_2", "how-to-make-a-sculpted-hellboy-cake_3", "how-to-make-a-sculpted-hellboy-cake_4", "how-to-make-a-sculpted-hellboy-cake_5"]] [41008, "Introduction: How to Make Lasagna. A simple way to make a delicious lasagna.INGREDIENTS:4 Large tomatoes1 Yellow onion1 box of mushrooms1 box of Ricotta cheese4 cups of Mozzarella Cheese Step 1: Cook the Noodles. Cooks the lasagna noodles in boiling salted water. Step 2: Lasagna Sauce. Dice four big tomatoes and cook them so the juice of the tomato begins to leak. Let it simmer.Add salt and pepper according to your flavor buds.Dice one yellow onion. Slowly add it to the tomatoes.Slice mushrooms into slices and add them to the mixture. Preheat the oven to 350 Degrees Fahrenheit. Step 3: Layering. Add a layer of ricotta cheese on the bottom of the pan. Then add a layer of lasagna noodles.Put a layer of sauce on top of the noodles.Add another layer of ricotta cheese. Add mozzarella cheese on top.Add another layer of lasagna noodles.Repeat. Step 4: Finishing Touch. Add a super layer of mozzarella cheese to the top after the last layer of lasagna noodles. Step 5: Bake. Bake the lasagna for 30 minutes or until cheese on top is melted.Be careful of the heat when taking it out of the oven. Let it cool for 5 minutes. Cut, and enjoy!", ["how-to-make-lasagna_0", "how-to-make-lasagna_2", "how-to-make-lasagna_4", "how-to-make-lasagna_5"]] [41009, "Introduction: Traditional Lancashire/Yorkshire Potato Cakes. Here follows a recipe for making traditional Yorkshire/Lancashire* Potato Cakes.\u00a0 These are not to be confused with Hash Browns or Potato Scallops (or Boxty :-)) - these really are little cakes made from Potato.\u00a0 They may be an acquired taste (I can't tell, because I've been eating them since childhood, so any acquiring I did was a long time ago), especially as the main (almost only) ingredients are potato and plain flour.\nIf you're looking for a carb hit, this is the food for the job.\u00a0 They can be eaten hot from the oven, but I prefer them cold and spread with butter for a morning or afternoon snack.\n*or possibly Irish.\u00a0 My father's family lived in a town that was either Yorkshire or Lancashire depending on your acknowledgement of the outcome of the war of the roses, but before that they were immigrants from Ireland, so I'm not quite sure where the recipe originated. Step 1: Ingredients and Requirements. \n Solely for the purposes of this instuctable, I decided to measure the ingredients used*, as follows:\n\t\t700G peeled and cleaned potatoes\n\t\t220g plain flour\n\t\tsome butter\u00a0 (about 2 tablespoons)\n\t\tsome milk (splash and a half or so)\n\t\tSalt and Pepper to taste\n\t\tChives/cheese/onion/whatever\u00a0 (optional)\nIn terms of equipment, you really just need: \t\ta pot to boil the spuds,\n\t\ta bowl to mash them in\n\t\ta bigger bowl to fold the spuds and flour together in\n\t\ta flat area to roll out the cakes\n\t\ta baking tray for baking on\n*sort of.\u00a0 This recipe is made more by feel than science, but the basic ratio of 3 potato to 1 flour is about right.\n Step 2: Da Monster Mash. You'll need to mash the spuds as you would if you were to eat them as is.\u00a0 Just make sure not to make them too 'wet' or you'll have to use too much flour to dry them out again.\u00a0 Transfer the mash to a large bowl and add about 1/4 of the sifted flour.\u00a0 Fold the flour in to the mash with a large wooden spoon.\u00a0 Keep adding the flour in 1/4 amounts and fold in.\u00a0 The final mix should easily come away from the sides of the bowl when moved with the spoon and be quite 'heavy' to move around.\u00a0 When molding the cakes you should be able to move the mix beween your hands without it sticking like glue.\u00a0 It's hard to give an exact description of what the mix should feel like.\u00a0 The ratio of 3 potato to 1 flour is a rough guide and will vary depending on how 'wet' your mash is and what type of potatoes you use.\nTo make the cakes, grab a chunk of mix and roll it around in your hands, then flatten it out to roughly the size of your palm and 1 to 2 cm thick.\u00a0 There's no need to grease the oven tray, just make sure there is a bit of a flour coating on the cakes. Step 3: Optional Ingredients/variations. Some Cheese and Chives, just for the hell of it.\u00a0 You could add just about anything in, but be aware that it is a long and slow cooking process, so you need something with a strong flavour.\u00a0 I put Cheese and Chives in a couple of my cakes and, to be honest, could barely tell the difference between those and the plain ones.\u00a0 I should probably have put more in. Step 4: I Made a Mess (wife at Work). 'nuff said - just have to clean it up before she comes home. Step 5: Cooking. The cakes need to cook in a low oven for quite a long time.\u00a0 160c for approximately 2 hours (fan-forced, electric oven).\u00a0 The final cooking time depends on the size of the cakes.\u00a0 I left this batch in a little too long (about 15 minutes, I was busy doing other stuff).\u00a0 Even though the recipe uses plain flour, the cakes rise up a fair bit when cooking\u00a0 (maybe due to the amount of air introduced to the mix during the folding process).\u00a0 The cakes are done when they turn a golden brown colour on top and get cracks on the surface.\u00a0 Do not be tempted to open the oven or turn the cakes before they have finished cooking. Step 6: Yum!. When you slice open the cakes, the inside sort of resembles a crumpet with all the air pockets created during the cooking process.\u00a0 The outer skin is slightly chewy with a nutty flavour, whilst inside awaits golden buttery mashie goodness.\u00a0 Best served with butter.\u00a0 Potato Cakes can be eaten hot from the oven or cold.\u00a0 I actually prefer them cold with plenty of butter.\u00a0 Oh, and don't forget the butter.", ["traditional-lancashireyorkshire-potato-cakes_0", "traditional-lancashireyorkshire-potato-cakes_1", "traditional-lancashireyorkshire-potato-cakes_2", "traditional-lancashireyorkshire-potato-cakes_3", "traditional-lancashireyorkshire-potato-cakes_4", "traditional-lancashireyorkshire-potato-cakes_5", "traditional-lancashireyorkshire-potato-cakes_6"]] [41010, "Introduction: Vanilla Sky Apple - Microwave. You can use sweet or tart apple, depending what you like better :) This baked apple can be dessert, mid arvo snack, or breakfast.Super easy to make and uses only 3 ingredients. Although it only makes 1 serving, who's to say you cannot make more, because it is that simple to make ;) Step 1: Ingredients and Method. 1 apple of your choice, wash and cored1 tsp salted butter (if it's sweet apple)1 tsp vanilla sugarMicrowave covered for 2 minutes, let stand covered, then enjoy~", ["vanilla-sky-apple_0", "vanilla-sky-apple_1"]] [41011, "Introduction: Turkey BLT. How to Guide: Turkey BLT Step 1: Prep the Bread. Remove bread from wrapper and toast lightly. Step 2: Your Ingredients. Prepare your ingredients. They will include: Mayo Lettuce Tomatoes BaconTurkey meat Step 3: Making the Sandwich . Put all your ingredients together. Step 4: Cut the Sandwich . Cut the sandwich and place slices on top of each other. Step 5: Serve. Serve with chips or fries. ", ["turkey-blt_0", "turkey-blt_1", "turkey-blt_2", "turkey-blt_3", "turkey-blt_4", "turkey-blt_5"]] [41012, "Introduction: Deep Fried Anchovies. Deep fried anchovies are typical and most of all popular tapas food in Spain. They make an excellent sandwich topper or a starter and drizzled with lemon juice they are hard to resist. They also go well with beer!Read more ...Enjoy our easy recipes!Visit our new website: www.happyfoodstube.comSo lets get cooking! Step 1: Ingredients:. 300 g (10.5 oz) AnchoviesSunflower Oil for frying110 g (1 Cup) Plain FlourLemon (optional) Step 2: Directions:. 1. If you bought whole fresh anchovies, you will need to remove their heads, gut them (if you cut the heads off, the guts come out together with the head) and take out the spine bone.2. If you bought fresh anchovy fillets then you are lucky.3. Once you gutted the anchovies, put the flour in a large bowl. You will coat the anchovies in flour. You have 2 options: Throw all of them at once in the bowl and using your hands coat them in flour OR coat them one by one (they are quite fragile and this way they will keep their shape better.4. Heat up the oil in a medium size sauce pan. When the oil is hot enough, throw in (carefully) the anchovies. Make sure there is enough space in between them. Depending on the size of your pan and the amount you are frying you might need to do it in a few batches.5. Enjoy! Step 3: Subscibe/Follow Us to Get the Latest Updates:. \u25ba Website: www.happyfoodstube.com\u25ba Youtube: www.youtube.com/happyfoodstube\u25ba Google+: https://plus.google.com/+happyfoodstube\u25ba Facebook: https://www.facebook.com/happyfoodstube\u25ba Instagram: http://instagram.com/happyfoodstube\u25ba Pinterest: https://www.pinterest.com/happyfoodstube\u25ba Twitter: https://twitter.com/happyfoodstube", ["deep-fried-anchovies_0", "deep-fried-anchovies_1", "deep-fried-anchovies_2", "deep-fried-anchovies_3"]] [41013, "Introduction: Triple Meat Burger. this burger is for meat lovers. Step 1: Materials. burger buns ground beef bacon skirt steak avacado lettuce knife cheesebutter Step 2: Meat. Cut the skirt steak into pieces about the size of your burger. Season the steak with salt and pepper. Grill the steak. Roll the ground beef into patties and season with salt and pepper. Grill the patties with the cheese on the top. Cook your bacon. Step 3: Avocado. The avocado gives it freshness. Saut\u00e9 the avocado in a pan with some butter. Put every thing on the bun.", ["meat-meat-meat_0"]] [41014, "Introduction: Bola-bola Daging Pedas (Spicy Meatballs). Hallo!Do you need something spicy for lunch? Here is it..Now, I'll tell you how to make bola-bola daging (literally: meatballs) with spicy taste.PS: serve it in your wedding party! Step 1: You Need. 1/2kg Meat (Beef)Salt Chilli Galangal Garlic Onion Bayleaf Kaffir lime leaf Coconut milk 1 tablespoon Maizena Vagatable oil Step 2: Minch the Meat.. Minch the meat. Step 3: Salt!. Spread the salt (don't to much) to the minched meat. Knead it well (or use spoon). Step 4: Maizena!. Add maizena to the meat. Mix it well. Step 5: Boil the Water. Boil the water. Step 6: Ball Your Meat!. Ball your meat. I mean go make it balls. Do it when you're waiting the water boil. Step 7: Boil the Meatball. Put the meatballs into the boiling water. Step 8: Grind the Seasoning. Grind the chilli, garlic, onion, and salt. Step 9: Fry the Grinded Seasoning. Fry the grinded seasoning Add the grated galangal into the pan Also add the bayleaf and the kaffir lime leaf into it. Step 10: Separate. If the meatballs is already well, separate the meatballs from the water.Dont throw away the water. Step 11: Pour. Pour the boiled-water into the seasoning pan. Do it carefully. Step 12: Put the Meatballs. Put the meatballs into the pan. Cook it! Step 13: Done. Voila!This is it!Serve it hot with hot rice.Need to drink? Check it!PS: thank you for your support", ["bola-bola-daging-pedas-spicy-meatballs_0", "bola-bola-daging-pedas-spicy-meatballs_1", "bola-bola-daging-pedas-spicy-meatballs_2", "bola-bola-daging-pedas-spicy-meatballs_3", "bola-bola-daging-pedas-spicy-meatballs_4", "bola-bola-daging-pedas-spicy-meatballs_5", "bola-bola-daging-pedas-spicy-meatballs_6", "bola-bola-daging-pedas-spicy-meatballs_7", "bola-bola-daging-pedas-spicy-meatballs_8", "bola-bola-daging-pedas-spicy-meatballs_9", "bola-bola-daging-pedas-spicy-meatballs_10", "bola-bola-daging-pedas-spicy-meatballs_11", "bola-bola-daging-pedas-spicy-meatballs_12", "bola-bola-daging-pedas-spicy-meatballs_13"]] [41015, "Introduction: Easy Handmade Pesto Ravioli . I have had this pasta roller as a gift sitting in my kitchenSince it was a rainy day, I decided to open it up and roll out some pastaThis pasta is very easy to make and used materials you already haveYou could also hand roll out the pasta instead of using a pasta rollerThis is a great idea if it is rainy outside or you have a lot of time The filling of the ravioli can be anything, but my favorite is pesto and I have a lot of it Step 1: Ingredients. 100 grams all purpose flour1 eggAny filling like pesto, tomatoes sauce, or cheeseWaterAnd that's it Step 2: Making the Dough . Get out your 100 grams of flour and place in a bowlMake a well in the flourAdd in one egg and mix with a fork until all the flour is gone and e mixture is crumblyPour out your dough on to your work surface and start kneading it together until a tough ball of dough forms Step 3: Rolling Out the Dough. Get your pasta roller or rolling pin and start flattening the dough a bitI cut the total dough in half so it is easier to handleFor the first roll, I used the level 3 on the pasta rollerAnd start increasing the number after each rollAfter the first roll, fold your dough in half and place into the pasta rollerRemember to always flour your doughContinue to roll, fold, flour and increase the level on the pasta roller for 6 times until you get a smooth doughAfter you have roller out your dough on the 9 level, get it out of the machine and lay it flat on a floured surfaceGet a circular object like a cup and start placing the cup on top of the dough and pressing it downContinue doing this until you get enough pieces to make the ravioli2 dough circles make one ravioli Step 4: Making the Ravioli. Get a dough circle and dust off the extra flourLay it down on your work surface and place a little bit of filling into the middle of the doughDip your finger in water and wet it around the dough circlePlace another dough circle on top and flatten the sidesTo make it more secure do a fold at the ends of the ravioliAfter you have made all of your ravioli, place it in salted boiling water or in a plastic container into the refridgerator Step 5: Results. Drizzle some of your favorite sauce on top of the prepared ravioli and enjoyThis ravioli is easy to make and tastes deliciousThe pasta actually tastes a lot better than the prepared pastaI hope you try out this easy recipes on a rainy day or if you want to try something newEnjoy!", ["easy-handmade-ravioli_0", "easy-handmade-ravioli_1", "easy-handmade-ravioli_2", "easy-handmade-ravioli_3", "easy-handmade-ravioli_4", "easy-handmade-ravioli_5"]] [41016, "Introduction: Orange Bowl Oranges (OBOs). OBOs are an amazingly fun way to serve oranges. I'm pretty sure this same technique would work with grapefruit and could be awesome with a cherry in the middle.\u00a0\nToothpicks can be used to eat the segments with because food is just more fun to eat with toothpicks.\u00a0 Step 1: . To make OBOs, you will need:\n-one or more oranges\n-a knife\n-toothpicks (optional) Step 2: . Cut the orange in half. If the \"navel\" parts of the orange are like the north and south poles of Earth then you want to cut on the equator. Step 3: . Flip an orange half over so that the fleshy, juicy, and delicious part is on your cutting surface. Now cut off the \"navel\" part so that you can remove the lid and have some of the flesh, juicy, and delicious part exposed.\u00a0 Step 4: . Next you want to remove the fleshy, juicy, and delicious part of the orange from the pithy, rind part.\nTo do this, stick your knife into the orange. You should be able to feel where the knife cuts easier on the flesh part. Your knife should be angled but the orange will tell you where to cut. Follow this path of least resistance all the way around the orange.\u00a0 Step 5: . Liberate the fleshy part of the orange from it's pithy rind prison. Place the orange on your cutting surface with the larger base on the bottom. Cut the orange into segments, I like to cut into sixths for larger oranges and quarters for small ones.\u00a0 Step 6: . Grab the orange flesh's former pithy rind prison and position it with the larger base up. Place the \"navel\" end that you cut off earlier into it to create a bowl. This also helps give the orange flesh a higher platform when put back into the bowl.\u00a0 Step 7: . With the larger base on the bottom, place the orange flesh into the bowl. Add toothpicks in some or all of the segments if desired.\u00a0\nEnjoy your OBO!", []] [41017, "Introduction: Fresh Mango Chocolate Chia Parfait . What do you do with your chia? I love mixing chia seeds into my smoothies and having chia pudding in the morning.Mango chocolate chia parfait is truly divine. Layers of vanilla-infused mango chia pudding are draped in sweet chocolate chia layers to create a prefect breakfast, dessert ( or a yummy snack?!) that will have you furiously scooping. Full of flavor, very stratifying and lots of nutrition. It makes for a very light breakfast.The recipe is a super simple dishes. I am using chia seeds, fruits and non-dairy milk to make an easy, healthy form of pudding which require no cooking! The pudding has very little added sweetener (if any, it's up to you) and lots of fibers and protein. Did you know that a tablespoon of chia seeds have about 6g of fiber and 3g of protein?This chia parfait (\u5947\u5f02\u7c7d\u767e\u6c47\u5e03\u4e01) is a snap to make. If you are pressed for time in the morning, just put them all together and let it come together overnight in the fridge. Here's the recipe I made last week. Enjoy! Step 1: Ingredients:. CHOCOLATE CHIA:1 cup unsweetened almond milk or other non-dairy milk.3 tsp agave nectar or any liquid sweetener (i.e. maple syrup or raw honey).1 tbsp cacao powder.3 tbsp chia seeds.A sprinkle of cinnamon.MANGO CHIA:1 ripe mango.\u00bd cup unsweetened almond milk or other non-dairy milk.1 tsp agave nectar or any liquid sweetener (i.e. maple syrup or raw honey).1 tsp vanilla extract or half vanilla bean.1 tbsp chia seeds.GARNISH (optional):Shaved chocolate.Mango cubes.Almond flakes.Serves: 4 Step 2: Chocolate Pudding:. a. Combine almond milk, agave nectar, cacao powder, ground cinnamon and chia seeds in a glass.b. Stir with folk until chia seeds are covered with the almond milk.c. Cover the glass with a tight lid.d. Place in the refrigerator for at least 4 hours or overnight. Step 3: Use the Chef's Knife Cut the Mango.. a. 3/4 mango for pudding.b. Cut the remaining mango into small cubes for mango layer and garnishing. Step 4: Mango Pudding:. a. Place the 3/4 mango, almond milk into a blender.b. Add in agave nectar and process into a smooth mango cream.c. Pour the mixture in a glass container.d. Add the vanilla extract/vanilla bean seeds.e. Stir in chia seeds. Mix until well incorporated.f. Cover with a tight lid or plastic wrap and refrigerate this for at least 4 hours or overnight. Step 5: Now, You Have Your Layers.. a. Pudding will be ready when the chia seeds have plumped up.b. When the pudding is ready to eat, stir well again.c. Alternately layer the chocolate pudding and mango pudding in 2 large glass or 4 small glass until you have a parfait. Step 6: Top the Pudding With Your Favorite Toppings.. Garnish with mango cubes, almond flakes and shaved chocolate. Step 7: Serve.. Serve chilled.Have fun with it!", ["fresh-mango-chocolate-chia-parfait-gluten-free-dai_0", "fresh-mango-chocolate-chia-parfait-gluten-free-dai_1", "fresh-mango-chocolate-chia-parfait-gluten-free-dai_2", "fresh-mango-chocolate-chia-parfait-gluten-free-dai_3", "fresh-mango-chocolate-chia-parfait-gluten-free-dai_4", "fresh-mango-chocolate-chia-parfait-gluten-free-dai_5", "fresh-mango-chocolate-chia-parfait-gluten-free-dai_6", "fresh-mango-chocolate-chia-parfait-gluten-free-dai_7"]] [41018, "Introduction: Simple Lemon Chicken (for Everyone, Even Robots). Never had a bone in your body that could make anything? can you mess up cooking even the boxed things? well here is a simple\u00a0recipe\u00a0literally\u00a0any one could make, (he he he he) even my husband.. best thing about this recipe there is only 4\u00a0ingredients\u00a0one\u00a0inst\u00a0even needed.. sooo lets stop gabbing and get to work.. Thanks memorris027 for inviting me\u00a0https://www.instructables.com/member/memorris027/Ingredients\u00a0\n- Thyme\u00a0\n- Lemon Pepper Season\n- Chicken Breast\n- Lemon Juice *optional*Step One\n- Get all the\u00a0ingredients\u00a0out (obviously), preheat oven to 450\u00a0degree, then place the Chicken in a pan that is surrounded by Foil.Step Two\n- Take the Lemon Juice and pour a some on the top of the Chicken Breast\u00a0.\n*** If not doing the Lemon Juice jump to Step Three but add just enough water to cover the bottom of foiled cover pan***Step Three\n- Flip the Chicken over and\u00a0moderately\u00a0cover the bottom of the Breast with the Lemon Pepper and Thyme Seasoning. Repeat covering the top of Breast with both Seasonings.Step Four\n- When oven is fully heated, place the Chicken in the oven and wait bout 30-40 min, cut the fattest part of the Chicken to make sure its cooked fully (also could check the\u00a0temperature\u00a0to make sure its done properly).\n***Optional: Take some juice from the Chicken pan and drizzel over the top of the Chicken Breast impacts flavor and presentation***Your all done.. place Chicken on the plate and dress with a Veggie and Rice for sides and impress all your friends, or a special someone.. Now go enjoy that tasty Chicken and amaze everyone.. =)", ["simple-lemon-chicken-for-everyone-even-robots_0"]] [41019, "Introduction: How to Make Flavoured Paneer. In my house, adding cheese to any meal instantly makes it at least 75% better. Homemade cheese ups that by a good 50%. So, when I set out to make Indian-flavoured pizza, I knew that homemade paneer flavoured with spices was the first step.\u00a0 Paneer and other fresh cheeses are surprisingly easy to make, and take very little time. For this recipe, you will need:Equipment - a large saucepan - a wooden spoon, or other stiring implement - a stove - cheesecloth, or a lint-free towel - a colander\u00a0 - a sink - two large plates of equal size, with a lip preferred - several cans of soup or other heavy weights - a fridge - a good sharp knifeIngredients\u00a0 - 8 cups of milk - 1/4 cup of lemon juice - spices of choice: I used garam masala, curry powder, and tumeric Step 1: Heating the Milk and Flavours. First, pour your 8 cups of milk into the saucepan, and add appropriate flavourings. I added 1 teaspoon each of garam masala and curry powder, and a pinch of tumeric. I've also made paneer with infused lemongrass and kaffir lime leaves, for a Thai curry pizza, but really, you can add any flavours you want - chiles, citrus rind, and cinnamon would all make delicious additions.\u00a0 Heat the spiced milk over medium heat. Keep an eye on it, and stir regularly, to prevent the milk from burning. You want to bring the milk to a gentle boil\u00a0 Step 2: Make Curds. Reduce heat down to low, and add a 1/4 of a cup of lemon juice. For making cheese, I prefer to use bottled lemon juice, because fresh lemon juice is not always acidic enough.\u00a0 Stir the milk mixture until curds start to form. You'll be able to see the curds start to clump together and the whey (the watery greyish liquid that is left over after cheese curds form) start to appear.\u00a0 If the curds don't start forming after two minutes or so, add more lemon juice a tablespoon at a time, stirring frequently.\u00a0 Step 3: Straining the Curds From Whey. Pour your curds into a colander lined with a double layer of cheesecloth (or single layer of towel), placed in the sink. Be careful! The mixture will be very hot, so pour away from yourself. If you would like, save the whey and use it as a replacement for water when making bread. It should be slightly flavoured as well (yum, spiced homemade naan!).\u00a0 Step 4: Draining the Curds. Gather the cheesecloth, and lift up the curds to drain more whey. Gently squeeze the ball of curds, though be careful! It is still very, very hot.\u00a0 Take two opposite corners of the cheesecloth, and tie up over the sink faucet. Tighten as much as you can, and then secure with remaining two corners.\u00a0 Let curds drain from faucet for 5 minutes.\u00a0 Step 5: Set Curds. Transfer drained curds on to one of the plates. Press down and form into a rough disc. Fold edges of cheesecloth as smoothly as possible over the curds, so they are covered completely. Place other plate on top of the curds, and transfer to the refrigerator.\u00a0 Stack several heavy cans or other weights on top of the second plate, to weigh and press down the curds. Let curds set for at least half an hour.\u00a0 Step 6: Slice and Eat Curds. Take curds out of the fridge, and remove weights and second plate. Unwrap curds and remove cheesecloth. Slice curds into 1/2 inch by 1/2 inch squares. Add to your favourite curry, pizza, salad, or mouth.\u00a0", ["how-to-make-flavoured-paneer_0", "how-to-make-flavoured-paneer_1", "how-to-make-flavoured-paneer_2", "how-to-make-flavoured-paneer_3", "how-to-make-flavoured-paneer_4", "how-to-make-flavoured-paneer_5", "how-to-make-flavoured-paneer_6"]] [41020, "Introduction: Asian Kale Salad With Homemake Sesame Dressing. Beat the heat by trying this yummy Kale salad this summer. I have tossed in tomatoes that are growing in my back yard this summer. Try it and let me know how you like it. Step 1: Ingredient. Kale - 4 cups or half a packet -choppedSpring Onion- One bunch - finely choppedCherry Tomatoes - 5 to 6 - dicedOil - 3 table spoonLime- 1/4 or 1/2 lime depending on how much sourness you can handleToaster Sesame Seeds- 1.5 table spoonPeanuts- 2 table spoon ( adjust it depening on your taste)Cranberry - 2 Table spoon or moreThai Green chili - 1 (optional)Garlic - one large cloveHoney- one table spoonSalt to taste. Step 2: How to Make the Dressing. In a blender combine chilly, garlic, one table spoon sesame seed, olive oil, honey and juice of half lime, blend it to smooth paste. Save it for later. Step 3: Salad. 1. In a pot of boiling water add kale and let it stand for 3 minute. To blanch - in a big container add ice water and then remove and add the boiled kale. let it stand for couple of minutes. 2. Drain the water fout of the container and squeez out the excess water from the kale. 3. Now put the Kale in a mixing bowl and add in the diced tomatoes , chopped green onion , peanuts and cranberry. Toss in the salad dressing how much ever you like. Use a fork or spatula to mix all the ingredient in with the dressing. 4. Remove and serve in a salad plate. Garnish with tosted sesame.", ["asian-kale-salad-with-homemake-sesame-dressing_0", "asian-kale-salad-with-homemake-sesame-dressing_1", "asian-kale-salad-with-homemake-sesame-dressing_2", "asian-kale-salad-with-homemake-sesame-dressing_3"]] [41021, "Introduction: How to Cook a Soft Boiled Egg Perfectly Every Time. Weekend breakfasts are meant to be enjoyed, so I love cooking soft boiled eggs with toast.Soft-boiled eggs can sometimes be hit and miss but this technique will give you a perfectly cooked egg every time. Step 1: Fill the Pot With Half an Inch of Water.. I know this sounds crazy but bare with me. Step 2: Place the Pot Over a Medium High Heat, Bring the Water to the Boil.. Step 3: Set a Timer for 6 Minutes.. 6 minutes will give you a perfect soft boiled egg if you want hard boiled egg set the timer to 8 minutes. Step 4: Now the Water Is Boiling Add Your Eggs.. Step 5: Cover With the Lid and Start the Timer. The reason this method works is because we are cooking the eggs with the steam, not the water. Steam is a constant 212f or 100c, this lets the eggs cook quickly and evenly with out giving the yolk time to set.Also using only \u00bd inch of water instead of several cups means your eggs are cooked quicker. Step 6: Now That the Timer Has Gone Off Take the Pot Off the Heat Straight Away.. Run cold water over the eggs under the water doesn\u2019t heat up. This will stop the eggs from overcooking.They are ready to serve Step 7: Perfect Soft Boiled Eggs Every Time. Beautiful Firm Whites With a Runny Yolk.. ", ["how-to-cook-a-soft-boiled-egg-perfectly-every-time_0", "how-to-cook-a-soft-boiled-egg-perfectly-every-time_1", "how-to-cook-a-soft-boiled-egg-perfectly-every-time_2", "how-to-cook-a-soft-boiled-egg-perfectly-every-time_3", "how-to-cook-a-soft-boiled-egg-perfectly-every-time_4", "how-to-cook-a-soft-boiled-egg-perfectly-every-time_5", "how-to-cook-a-soft-boiled-egg-perfectly-every-time_6", "how-to-cook-a-soft-boiled-egg-perfectly-every-time_7"]] [41022, "Introduction: Chicken Enchiladas. Do you ever find yourself hungry and wondering what to eat for dinner? Treat yourself, family and friends to a wonderful recipe for chicken enchiladas! They take about 45 minutes to make 10 enchiladas (serves about 6 people).\nItems Needed:\n-1 container of sour cream (16 oz.)\n-2 small cans of cream of chicken soup\n-1 can of green diced chilies\n-5 chicken breasts\n-1 onion\n-1 package of soft flour tortilla shells (10 count)\n-1 bag of shredded cheese\n-2 9x13 baking pans Step 1: Preheat Oven to 350 Degrees.. Step 2: Boil the Chicken Breasts in a Pot of Water With the Entire Onion Until Tender.. A. Place chicken breasts in a large pot and fill with hot water until all breasts are submerged.\nB. Cut onion in half and place in water.\nC. Heat until boiling and maintain a gentle boil until chicken is thoroughly cooked and tender. Step 3: In a Large Mixing Bowl, Mix the Sour Cream, Cream of Chicken Soup and Chilies Then Set Aside.. Step 4: After the Chicken Has Cooled, Dice the Chicken Breasts Into Small Bite Sized Pieces.. ***NOTE: DISCARD WATER AND ONION LEFT IN POT FROM STEP 2. Step 5: Spread Tortilla Shells Out on the Table and Add a Large Spoonful of Soup Mix Down the Center of Each Shell.. ***NOTE: DO NOT USE ALL OF THE SOUP MIX IN THIS STEP. MAKE SURE YOU HAVE SAUCE LEFT OVER FROM THIS STEP TO COVER ROLLED ENCHILADAS IN STEP 8. Step 6: Add a Layer of Diced Chicken to Each Shell and Then Sprinkle Shredded Cheese on Top of the Chicken.. Step 7: Roll Each Tortilla Shell and Lay Them Side by Side in a 9x13 Baking Dish Sprayed With No-stick Spray.. Step 8: Pour the Remaining Soup Mix Over of All the Tortillas and Top With Shredded Cheese As Desired.. Step 9: Heat in Oven for 20-30 Minutes and Enjoy!. ", ["chicken-enchiladas_0", "chicken-enchiladas_1", "chicken-enchiladas_2", "chicken-enchiladas_3", "chicken-enchiladas_4", "chicken-enchiladas_5", "chicken-enchiladas_6", "chicken-enchiladas_7", "chicken-enchiladas_8", "chicken-enchiladas_9"]] [41023, "Introduction: Mexican Drinking Chocolate. Velvety, rich, decadent, spicy drinking chocolate. It's more than a drink - it's dessert!\nHow could you go wrong?\nI discovered this stuff a few years ago thanks to some friends and a wonderful little place here in Louisville called Coco's Chocolate Cafe. This is my version of their signature drink. Feel free to dress it down or up based on your personal preferences. :D\nIf you're curious about how good it is - I'm lactose intolerant, but I will have a bit of it when I make it. It's so delicious I'm willing to suffer the consequences. Step 1: Ingredients and Supplies!. \n\t\tone cup milk\n\t\tone cup heavy cream\n\t\t1/4 cup heavy cream for making whipped cream\n\t\tsalt\n\t\tsugar\n\t\tcayenne pepper or chili powder\n\t\tone 3.5 oz bar dark chocolate, broken into squares or large bits\nNote that you can use only milk - it just won't be quite as velvety. Also, chili powder tastes the best, but I tend to use cayenne for maximum spiciness. Sugar in this recipe is all about your personal taste.\n Step 2: Warm the Milk and Cream.. Pour the milk and cream into a small saucepan and set it over medium-low heat. Really, the lower the better... you do not want to scald or boil the milk.\nYou'll want to stir it every few minutes until you begin to see tin bubbles forming around the edges and steam coming from the pot. Step 3: Make the Whipped Cream.. Add 1/4 cup of whipping cream to a bowl, about 1 tbsp of sugar, and whisk your arm off.\u00a0\nThis is a great thing to do while waiting on the milk to get hot... just make sure to take a break from whisking every so often to stir the milk.\nThe pictures show the process. Step 4: Add the Chocolate to the Hot Milk & Cream.. Add the chocolate little by little into the cream, lowering the heat if necessary to keep it from boiling, stirring or whisking constantly.\nWhen done it should look like the last photo. Step 5: Add Salt, Sugar and Cayenne or Chili Powder!. Add a good pinch of salt, a pinch of your preferred spice, and about 1 tbsp of sugar to start.\nMix all those in, and give it a taste. I normally add more cayenne and a bit more sugar - it all depends on how dark your chocolate is. Step 6: Serve!. Pour into cups and devour!\nIf you have some espresso cups, you should definitely use those. It's hard to drink very much of this because it's so rich. Based on how big your cups are, you can serve 4-8 people.\nTop with whipped cream and put the sugar out for those who like their drinks sweeter. Step 7: Update: Stores Well in the Fridge!. Normally, there are no leftovers. But when you makes this for just a couple of people, there's tons!\nI was able to store this in the fridge for three days and it still tasted great and reheated well. Plus, when it's chilled it turns into a slightly runny pudding, and it's delicious that way too. :D", ["mexican-drinking-chocolate_0", "mexican-drinking-chocolate_1", "mexican-drinking-chocolate_2", "mexican-drinking-chocolate_3", "mexican-drinking-chocolate_4", "mexican-drinking-chocolate_5", "mexican-drinking-chocolate_6", "mexican-drinking-chocolate_7"]] [41024, "Introduction: Frozen Pumpkin Pie. Tired of making the same old pumpkin pie every Thanksgiving holiday? Why not try this frozen no-bake variation? This recipe is quick and easy. Just whip it up the day before your party and pop it in the freezer.\n(Note: This is an entry in the Real Simple 'Fake It, Don't Make It!' Recipe Contest.)\n Step 1: Assemble the Ingredients. - 30oz. can of pumpking pie mix\n- premade graham cracker pie crust\n- 1 tblsp. lime juice\n- 1/2 cup sugar\n- 2 large eggs\n- 1 can of whipped cream Step 2: Separate the Egg Whites. Separate the whites from the two eggs. I usually do this by carefully swirling the yolk around in my hand and letting the egg white seep between my fingers. Step 3: Combine the Ingredients. Now combine your four main ingredients (pie filling, egg whites, sugar and lime juice) in your mixing bowl and beat with the whisk attachment for about ten minutes to get the egg whites whipped up a bit. Step 4: Fold in Whipped Cream. Gently fold in about a cup of whipped cream. Step 5: Fill the Crust. Now pour the pie filling mixture into the graham cracker crust. Cover the crust with the plastic lid and place the pie in your freezer overnight. Step 6: Serve the Pie. To serve the pie, cut into individual slices and garnish with whipped topping and chocolate sprinkles.", ["frozen-pumpkin-pie_0", "frozen-pumpkin-pie_1", "frozen-pumpkin-pie_2", "frozen-pumpkin-pie_3", "frozen-pumpkin-pie_4", "frozen-pumpkin-pie_5", "frozen-pumpkin-pie_6"]] [41025, "Introduction: Turn a Can of Baked Beans Into a Gourmet Meal. A can of baked beans is a cheap, nutritious staple that can be eaten on its own. But with a little effort and a few extra ingredients, you can create a delicious meal for two.All of the ingredients in this instructable are easily stored and transported without any refrigeration (sausage may need to be kept cold: check the package), so it's an ideal meal for camping. You will need: a chopping knife, a block to cut on, and a pot on a heat source.All of the ingredients may be easily substituted for something similar. I hope this instructable inspires you. Step 1: Ingredients. Ingredients I used:a can of baked beans (with maple syrup) a potato half a large onion two roma tomatoes about 2 tsp paprika half a chorizo sausage pepper/other spices to taste a little oil (optional)This amount of food is enough for 2 normal appetites. Step 2: Prepare Your Ingredients!. To make sure everything cooks easily, chop your onions and potatoes finely. Chop your tomatoes (not shown) Slice your spicy chorizo sausage. I like to measure out my spices to dump them in all at once. If you're camping, you might not.Experiment with other hardy ingredients! I might try a small can of corn next time. Step 3: Let's Cook!. I always start by cooking the hardest vegetables.* Heat up your pot/pan with the oil, and then add your potatoes and onions. Once they are soft, add the tomatoes and paprika. Next dump in your can of baked beans, sausage, salt and pepper. Heat and serve. Garnish with parsley or basil if you have it.So easy.* I recommend starting with cooked/smoked sausage, but if you're going to use uncooked sausage, prepare it with the onions first.", ["turn-a-can-of-baked-beans-into-a-gourmet-meal_0", "turn-a-can-of-baked-beans-into-a-gourmet-meal_2", "turn-a-can-of-baked-beans-into-a-gourmet-meal_3"]] [41026, "Introduction: Scrambled Eggs W/cheese and Sausage. This \"ible\" will try to show you how I cook scrambled eggs with cheese, I think it's the best way but I'm admittedly bias. I did a search on here and didn't find any \"ibles\" quite like this so here you go Step 1: Getting Ready. \u00a0Getting started actually takes awhile although you can do it faster by cutting out the 1st step of getting ready.\n\u00a01. figure out how many eggs your going to want and set them on the counter for at least an hour\n\u00a0your also going to need\n\u00a0Cheese of your choice\n\u00a0 sausage, bacon, ham, shrimp or etc\n\u00a0 hot sauce\n\u00a0 butter, margerine, bacon drippings, lard, olive oil or other cooking oil of your choice\n\u00a0 a glass\n\u00a0 an immersion blender\u00a0or milkshake mixer or whisk and lots of elbow grease\n\u00a0 Frying pan\n\u00a0 spatula\n\u00a0 an appetite Step 2: The Sausage. cut or break up the sausage and get it in the frying pan to warm thru, a little bacon grease at this point helps brown the sausage Step 3: The Eggs Part 2 and 3. while the sausage is warming up, crack your eggs into the glass, add a teaspoon of water for each egg and a good splash of hot sauce, Im using the juice from a friends homemade hot pepper salad but use what you like.\u00a0 I\u00a0don't add salt at this point because I\u00a0think it makes the eggs tougher but it's up to you.\n\u00a0Now for what I think sets my eggs apart, I\u00a0didn't invent it, in fact Waffle House(tm) uses a similar machine to make their omolets. I used to use an immersion(stick) blender but I found the milkshake mixer at a thrift store for $3us !\u00a0 It will double the volumn of your eggs by adding in air and make the finished results super fluffy... Step 4: On to the Heat. pour your now whipped egg mixture into the medium hot pan and quickly add in your cheese, chunking the cheese will help it melt and mix faster. let it set a about a minute and then start stirring and mixing with your spatula or wooden spoon. Stop and remove the eggs from the pan while they still look a little soft and under cooked, the residual heat will finish them off just right. If you cook them until they LOOK\u00a0done, they will be overdone when you go to eat them Step 5: Enjoy. Nows the time to add salt and pepper if you want. A couple pieces of toast or a bagel goes nicely on the side. A homemade biscuit and grits would also be nice but I was out of grits and to lazy to make bisquits", ["scrambled-eggs-wcheese-and-sausage_0", "scrambled-eggs-wcheese-and-sausage_1", "scrambled-eggs-wcheese-and-sausage_2", "scrambled-eggs-wcheese-and-sausage_3", "scrambled-eggs-wcheese-and-sausage_4", "scrambled-eggs-wcheese-and-sausage_5"]] [41027, "Introduction: How to Make Authentic Chinese Spicy Mapo Tofu. I always like to cook Chinese food for myself and my boyfriend. Both of us think the Chinese food are generally too greasy at the restaurants. Today, I am going to show you how to make authentic Chinese spicy mapo tofu, which is one of my favorite spicy dishes. It's simple and easy! Preparation Time: 10-15 mins Cooking Time : 10-15 mins Step 1: Ingredients. First step is to prepare all the ingredients that we might possibly need, such as\u00a0a box of tofu, oyster flavored sauce, sesame oil, broad ben sauce (spicy or non-spicy), garlic, green onion, cilantro, and a little bit preserved mustard stems will make the entire dish taste better.\u00a0 Step 2: Preparation. 1. Make sure use soft tofu, and cut them into half of cubic inch evenly.\u00a0 2.\u00a0Chop two pieces of garlic, green onion, cilantro and preserved mustard stems. Depends on how much you like those, you can decide the amount. Personally I love garlic and cilantro, I would always put a little bit more of those two ingredients.\u00a0 Step 3: Cooking. Turn on the stove, heat it and... 1. Put garlic and 1-2 tbsp broad bean sauce, 3 tsp sesame oil and 1 tsp oyster flavored sauce in a decent size pan 2. Mix them and let it cook about 90 seconds on medium heat 3. Add tofu to the pan, carefully stir (because they are soft, you don't want to mash them) for about 8-10 mins until the toful is perfectly mixed with the sauce 4. Now add green onion and preserved mustard stems, stir for 30 seconds. Make sure everything mix well\u00a0 5. Lastly, garnish with chopped cilantro and serve hot Now spicy mapo tofu is ready savor!! Hope you will like it :)\u00a0 Thank you for your visit, if you have any question, feel free to let me know and I will be happy to answer you! \u00a0", ["how-to-make-authentic-chinese-spicy-mapo-tofu_0", "how-to-make-authentic-chinese-spicy-mapo-tofu_1", "how-to-make-authentic-chinese-spicy-mapo-tofu_2", "how-to-make-authentic-chinese-spicy-mapo-tofu_3"]] [41028, "Introduction: KOMBUCHA DRINK. Kombucha starts out as a sugary tea, which is then fermented with the help of a scoby. \"SCOBY\" is actually an acronym for \"symbiotic culture of bacteria and yeast.\" It's very close to the mother used to make vinegar.The scoby bacteria and yeast eat most of the sugar in the tea, transforming the tea into a refreshingly fizzy, slightly sour fermented (but mostly non-alcoholic) beverage that is relatively low in calories and sugar.The scoby is rubbery and a bit slippery, brown stringy bits hang from it, and it transforms sugary tea into something fizzy and sour. It's a live creature actually! Step 1: What You Need. Ingredients:\u2022 2 Lt of water \u2022 140-200 g sugar per Lt (I use brown sugar) \u2022 10 g black tea, green tea, or a mix \u2022 200 g starter tea from last batch of kombucha or store-bought kombucha (unpasteurized, neutral-flavored) \u2022 1 scoby per fermentation jar, homemade or purchased onlineNote: To increase or decrease the amount of kombucha you make, maintain the basic ratio of 70/100 g cup of sugar, 5 g of tea per liter. One scoby will ferment any size batch, though larger batches may take longer.Optional flavoring extras for bottling: ginger juice from fresh grounded ginger root \u2013 raspberry juice from fresh berries \u2013 or other fruit, spices, fresh juice\u2026Equipment:\u2022 Stock pot \u2022 3 Lt glass jar or two 2 1,5 l glass jars \u2022 Clean napkins or tea towels to cover the jar \u2022 A small colander and gauze \u2022 Bottles: Six 16-oz glass bottles with plastic lids, 6 swing-top bottles, or clean soda bottles \u2022 A small funnelNote:Avoid prolonged contact between the kombucha and metal both during and after brewing. This can affect the flavor of your kombucha and weaken the scoby over time. Step 2: Make the Tea Base. Bring the water to a boil. Remove from heat and stir in the sugar to dissolve. Drop in the tea and allow it to steep until the water has cooled. Depending on the size of your pot, this will take a few hours. Step 3: Add the Starter Tea and the Scoby. Gently slide the scoby into the jar with clean hands after you have washed it under running warm water. Stir in the starter tea. (The starter tea makes the liquid acidic, which prevents unfriendly bacteria from taking up residence in the first few days of fermentation). Step 4: Add the Fresh Tea. Pour the fresh sugared tea into the glass jar (or divide between two 2 jars, in which case you'll need 2 scobys) and cover the mouth of the jar with a tea napkin or paper towels secured with a rubber band. Step 5: Ferment for 7 to 10 Days. Keep the jar at room temperature, out of direct sunlight and never move it. Ferment for 7 to 10 days, checking the kombucha and the scoby periodically.It's not unusual for the scoby to float at the top, bottom, or even sideways during fermentation. A new cream-colored layer of scoby should start forming on the surface of the kombucha within a few days. It usually attaches to the old scoby, but it's ok if they separate. You may also see brown stringy bits floating beneath the scoby, sediment collecting at the bottom, and bubbles collecting around the scoby. This is all normal and signs of healthy fermentation.After 7 days, begin tasting the kombucha daily by pouring a little out of the jar and into a cup. When it reaches a balance of sweetness and tartness that is pleasant to you, the kombucha is ready to bottle. Step 6: Remove the Scoby. Before proceeding, prepare and cool another pot of strong tea for your next batch of kombucha, as outlined above. With clean hands, gently lift the scoby out of the kombucha and set it on a clean plate. As you do, check it over and remove the bottom layer if the scoby is getting very thick. Step 7: Bottle the Finished Kombucha. Measure out your starter tea from this batch of kombucha and set it aside for the next batch. Pour the fermented kombucha into bottles using the small funnel, along with the ginger or raspberry juice (or herbs, fruit, other juice you may want to use as flavouring). Step 8: Carbonate and Refrigerate the Finished Kombucha. Store the bottled kombucha in the fridge and allow 3 days for the kombucha to carbonate. You can consume your kombucha within a month. Step 9: Enjoy Your Kombucha. Thanks for reading.We hope that this guide is helpful. For more info or any questions please write in the comments.See you soon! = )P.S. Special thanks to Paola!", ["kombucha-drink_0", "kombucha-drink_1", "kombucha-drink_3", "kombucha-drink_4", "kombucha-drink_5", "kombucha-drink_6", "kombucha-drink_7", "kombucha-drink_9"]] [41029, "Introduction: How to Eat Prickly Pear, A.k.a. Cactus Fruit, A.k.a. Tunas. Prickly pears are delicious on the inside but vicious on the outside. Here's how to get past their prickly exterior and into their sweet, succulent soul.\u00a0 You'll need kitchen tongs, a sharp knife, a fork, a cutting board, a big bowl, a plate, and a food mill.\u00a0 You'll probably also want some tweezers or duct tape on hand to remove the inevitable hairy thorns that will get stuck in your skin despite your best efforts.\u00a0 Step 1: Use Tongs to Get the Prickly Pears Off the Cactus. The cactus itself is dangerous with its sharp needle-like thorns. But the fruits are really nasty, looking so coy and friendly with fuzzy dots on them. Those fuzzy dots are actually zillions of hair-like thorns that will sneak into your skin like shards of glass. Trust me, you don't want to touch them.\u00a0 There are a few ways to get the fruits off the cactus. You could wear thick gardening gloves, but the problem with that is that your gloves will then be covered with insidious hair-thorns that will attack you next time you touch them. I opt to use kitchen tongs that keep me at a safe distance and can be washed clean without ever touching my skin.\u00a0 Grab a prickly pear in the tongs and gently twist it off the cactus. Ripe ones are more red and will easily release from the tree. I gather a bunch of fruits in a large bowl and run the whole thing under water before the next step.\u00a010 good size fruits will yield about a liter of juice. Step 2: Carve the Prickly Pear. Using the tongs, place a prickly pear on your cutting board and cut off each end with a sharp knife. Then cut a seam about 1/4\" deep from end to end.\u00a0 Be careful to use the tongs or fork the whole time - never touch the skin of a prickly pear!\u00a0 Step 3: Peel the Skin. Using a fork to hold the fruit steady, gently peel the skin away from the fruit with the knife. If the fruit is really ripe, the skin will easily fall away with just some gentle nudging. Once the skin is peeled from both sides, you can safely grasp the fruit to pull it off the bottom without touching the skin. Place the fruit on a clean plate. Use your fork to move the discarded skin aside. Repeat with all your fruits.\u00a0 Another reminder to not touch the skin. Seriously.\u00a0 Step 4: Remove the Seeds. You probably think you're home free now, right? Ha! Our demonic cactus fruits have another surprise in store to prevent you from enjoying their deliciousness. Packed within the fruit are zillions of hard little seeds. You can't just eat around them - it's like trying to suck through a mouth full of gravel. You'll have to separate the seeds from the pulp.\u00a0 There are a few ways to do this. The best way I've found is to use a simple food mill. This handy, old fashioned, mechanical device isn't used much nowadays, except by people who make their own baby food. So, if you've had a baby, or if you're just into antiquated equipment, dig out your food mill and put it to good use.\u00a0 Chunk up your pile of cactus fruit and run it through the food mill. In no time flat, you'll have a bowl full of delicious pulpy juice.\u00a0 Step 5: Enjoy!. You've done it! You've successfully removed the cactus fruit from its prickly attack exterior and pried its sweet flesh away from the insidious seeds. Thorn-free and not at all seedy, you have something close to ambrosia. You can enjoy the fruits of your labor as a tasty juice, or as an ingredient in a delicious margarita, or to make into candy. Yum! (And now you might want to do a search on how to remove cactus thorns. Because, despite your best efforts, you got some in your skin, didn't you.)", ["how-to-eat-prickly-pear-aka-cactus-fruit-aka-tunas_0", "how-to-eat-prickly-pear-aka-cactus-fruit-aka-tunas_1", "how-to-eat-prickly-pear-aka-cactus-fruit-aka-tunas_2", "how-to-eat-prickly-pear-aka-cactus-fruit-aka-tunas_3", "how-to-eat-prickly-pear-aka-cactus-fruit-aka-tunas_4", "how-to-eat-prickly-pear-aka-cactus-fruit-aka-tunas_5"]] [41030, "Introduction: Iced Coffee Frappe. In this instructable I'll show you how to make an iced coffee frappe at a fraction of the cost to buy one at coffee shops. Step 1: Ingredients. \n You will need: Cup of\u00a0black coffee with sugar (how much you want, I used 2 spoons) Cup of milk Ice cube tray Blender Step 2: Coffee Ice Cubes. Take your ice cube tray and pour the coffee in and put in the freezer till frozen. Step 3: Blend. Use your frozen coffee ice cubes and put them in the blender with the cup of milk, then blend it all until its the right consistency. Step 4: Enjoy!. Serve and enjoy you can also add chocolate sprinkles, whipped cream etc, so go mad!", ["iced-coffee-frappe_0", "iced-coffee-frappe_1", "iced-coffee-frappe_2", "iced-coffee-frappe_3", "iced-coffee-frappe_4"]] [41031, "Introduction: Vegan Jam Tart. What a better way to accompany your tea or coffee in autumn than a yummy vegan jam tart?!?I am sorry I don't have step by step instructions but this is really simple to make! To have a nice look you can cut your laces with a pizza or ravioli cutter. I advice you make quite thin cords and a thicker base. Ingredients:400gr flour of your choice 100gr vegan butter 300gr jam of your choice (I used cherry jam in the first tart, and fig jam in the second one)3-4 tablespoons water 1 cup soy milk 2 tsp baking powder 5-6 tablespoons raw sugar Cinnamon, nutmeg, lemon zestMix dry ingredients Melt the butter and stir sugar Mix the butter with flour and knead with hands until all the butter is totally combined Add the soy milk and knead to make a smooth dough and divide 1/4 for laces Dilute the jam in a small saucepan over low heat with water Spread 3/4 of dough on a baking sheet with baking paper and put the jam Cut the cords and align to the pan Bake at 180 \u00b0 C for 30 minutes Step 1: Egg Replacement . This is a guide I find in the Internet I use often to find a vegan egg replacement for sweet recipes. Hope this will help you if in doubt!", ["vegan-jam-tart_0", "vegan-jam-tart_1"]] [41032, "Introduction: Michelle's Super Soft Gingerbread Cookies. As a little girl, one of my favorite things about the holidays was making gingerbread houses with my mother. My mom's gingerbread was thick and spicy, and I couldn't wait to build my house just so I could tear it apart and eat it.\nThese cookies were born out of those memories. Instead of the rigid cookies that edible-house building requires, these cookies are soft and chewy. They're also heavy on the spices, with lots of rich molases, cinnamon, and - of course - GINGER! I think they're perfect for the winter, and go great with a nice mug of spiked apple cider.\u00a0 Step 1: Step 1: Get Ready. First,\u00a0Preheat oven to 350 degrees F (175 degrees C), and line a cookie sheet with parchment paper.\nThen, gather your ingredients:\n\u00a0 \u00a0*\u00a03 cups flour (I prefer unbleached, \"all-purpouse\" flour for this recipe.)\n\u00a0\u00a0 * 4 teaspoons ground ginger\n\u00a0\u00a0 * 2 teaspoons ground cinnamon\n\u00a0\u00a0 * 1 teaspoon ground cloves\n\u00a0\u00a0 * 1 teaspoon baking soda\n\u00a0\u00a0 * 1/4 teaspoon ground nutmeg\n\u00a0\u00a0 * 1/4 teaspoon salt\n\u00a0\u00a0 * 3/4 cup margarine\n\u00a0\u00a0 * 1/2 cup\u00a0 brown sugar\n\u00a0\u00a0 * 1/2 cup white sugar\n\u00a0\u00a0 * 1 egg\n\u00a0\u00a0 * 1 tablespoon apple cider (OR orange juice)\n\u00a0\u00a0 * 3/4 cup molasses (Use the full flavor, or even the \"Robust\" - if you can handle it!)\n\u00a0\u00a0 * small pile (a few tablespoons) white sugar in a shallow dish Step 2: Step 2: Prepare Your Dry Ingredients. Sift together the flour, ginger, cinnamon, cloves, baking soda, nutmeg, and salt in a large bowl. (If you don't have a fancy flour sifter - feel free to use a fine mesh strainer!) Stir with a fork to combine well. Step 3: Step 3: Prepare Your Wet Ingredients. Using an electric mixer, beat the margarine, butter, brown sugar, and white sugar on high until light and fluffy. Next, beat in the egg,\u00a0 apple cider (or OJ), and molasses. Beat everything by hand or with the mixer until it's smooth and mixed well. Step 4: Step 4: Mix the Dough. Gradually stir the wet ingredients into the dry mixture, and finally, blend everything fully. The dough will be very sticky!\nAt this point, If you have time, I'd highly recommend covering the bowl and sticking it in the fridge for 30 minutes. This will make the dough firmer and much easier to handle.\nIf you don't have time, you could use two spoons to make dough balls - I usually end up abandoning this process and just diving right in with my (well-washed) hands! Step 5: Step 5: Prepare to Bake. Shape dough into walnut sized balls, and plop the dough balls 2 inches apart onto your cookie sheet.\nNext, wet the flat bottom of a glass, and dip the bottom into the dish with extra sugar.\nUse this sugar-coated surface to flatten the cookies to about 1/2 inch thick. (Don't skip this step - the cookies won't flatten on their own!) Step 6: Step 6: Bake, and Enjoy!. Bake for 10-12 minutes. Cookies are done when the middle of the cookie is no longer shiny and wet-looking, the cookie center resists your fingerprint, and when your whole kitchen smells like warm, spicy goodness. (Depending on your oven, you may have to bake a little longer.)\nLet the cookies cool for a few minutes and then transfer them off of the cookie tray onto another surface to cool. (Don't overlap the cookies as they cool - they will stick together!) Once cool, you can store the cookies in an airtight container with a piece of parchment in between - that is, IF you have any left over! Step 7: Step 7: BONUS ROUND. If you want a REAL treat, and you have some ice cream in your freezer, make ice cream sandwiches! I made mine with some home-made Cinnamon Ice Cream, and it was a real winner!\nSimply let the ice cream soften a little bit, then slather a few spoonfuls on a cookie.\nPlace a similarly-sized cookie on top, and wrap tightly with plastic wrap. Smush a little bit to distribute the ice cream fully and freeze for a few hours. It's the perfect winter treat to enjoy next to the fireplace!", ["michelles-super-soft-gingerbread-cookies_0", "michelles-super-soft-gingerbread-cookies_1", "michelles-super-soft-gingerbread-cookies_2", "michelles-super-soft-gingerbread-cookies_3", "michelles-super-soft-gingerbread-cookies_4", "michelles-super-soft-gingerbread-cookies_5", "michelles-super-soft-gingerbread-cookies_6", "michelles-super-soft-gingerbread-cookies_7"]] [41033, "Introduction: Texas Jalapeno Poppers. These are always a standard part of every BBQ my family has here in West Texas and are very easy and quick to make as you fire up the grill. Step 1: Ingredients and Tools. We made 24 Jalapeno Poppers with these ingredients- 12 Jalapenos- a pack of your favorite bacon - 8oz pack of cream cheese (we ended up only using around 4oz, more for later!)- Cheddar CheeseTools- A sharp knife- A spoon- Toothpicks- A sink full of water- Lighter fluid and Charcoal Step 2: Prepping the Jalapenos. This is probably the only semi-dangerous part depending on what you consider dangerous and how much beer has already been consumed at your BBQ and on that note let's begin! You want to be careful if your like me if you cut these while holding them in your hand, because no one likes getting spicy jalapeno seeds rubbed on a fresh cut.- Throw your jalapenos in the sink filled with water (deep enough to cut the jalapenos under the water level)this helps combat any tear inducing fumes from reaching your eyes if you've pick particularly spicy peppers.- Slice the tops of the jalapenos off and then cut them in half from top to bottom revealing all of the seeds.- Grab your trusty spoon and scrap the seeds out.- Repeat until all the jalapenos are processed, set the jalapenos to the side and fish out the insides to throw away from the sink.- Be sure to wash your hands afterwards before you accidentally touch your eyes and start regretting that life decision through a stream of tears for the next thirty minutes. Step 3: Filling the Poppers. This step is one of the messiest ones, so if your fancy wear some gloves.- Grab your trusty spoon and go to town on that block of cream cheese by filling each cavity of the jalapenos one by one.- Leave some extra space on half of them to add cheddar cheese if you like it like that.Also this step is one of the shorter ones so go on to the next! Step 4: Wrapped in a Blanket of Bacon. Set aside your trusty spoon and grab that sharp knife-Slice the bacon in half-wrap at least once around each pepper and set on a platter to take out to the grill-some of the bigger peppers will \"need\" two slices of bacon to fully cover the cheese Step 5: Skewer'em!. - Take your box of toothpicks and skewer each pepper at least twice to secure the bacon from unraveling from cooking(in the pictures I only used one toothpick per pepper and regretted it when I was cooking them later on, learn from my mistakes!)Now is a great time to clean off the raw bacon and spicy pepper mess that was on the counter! Step 6: Fire Up and Grill On. Go outside and fire up a grill. We ended up using the apartment grills because I don't own one and I have a friend who lives there.-Set your charcoal in a pyramid shape, dose it with lighter fluid and let it soak in for a bit-Ignite it and let the grill heat up for a few minutes (have a soda or adult beverage if you're of age)- Put all the poppers on a let them cook until the pepper's skin is blistering and a bacon is cooked to your satisfaction while turning them every so often, cook time ~15 minutes depending on how hot your fire is and how close your poppers are to it.- Take your Texas Jalapeno Poppers off the grill and eat as soon as possible before they are all gone!", ["texas-jalapeno-poppers_0", "texas-jalapeno-poppers_1", "texas-jalapeno-poppers_2", "texas-jalapeno-poppers_3", "texas-jalapeno-poppers_4", "texas-jalapeno-poppers_5", "texas-jalapeno-poppers_6"]] [41034, "Introduction: Epic Nutella Bites. Nutella. A chocolate - hazelnut spread. Straight from heaven. Who doesn't like it?In this instructable, I will show you how to make these delicious Nutella bites. They are one inch buns filled with Nutella. This recipe is very easy to make yet very hard to resist eating once done. This recipe will made 20 bites, but they will be finished in a few days. Guaranteed. I made these today and all of my family members have had two. We have only 12 left over... and probably 0 by the end of the day tomorrow. Now my recipe for dough comes from this instructable: https://www.instructables.com/id/How-to-Make-Amazin...I simply halved most of the ingredients because I was unsure how these would turn out. If you want to have more of these, I highly suggest checking the above link out to make the original dough recipe, which should yield about 50 bites. Now on with the making :D Step 1: Setting Up. First off, you will need a clean and empty work surface. Next, collect the following ingredients and keep them aside for when they are used:1 1/3 cups all purpose flour.1/8 cup granulated white sugar1 tbsp butter1 egg1 9 gram package instant yeast (although half a package works too) 1/4 cup water1/8 cup milk1/2 tsp saltNutella for fillingWhipped cream (optional but recommended)a few spoons (about 3 tbsp) of all purpose flour to use while kneading (Optional but helpful)non - stick spray (Optional but helpful)Tip: While cutting a standard size stick of butter, 1 tbsp is about a 1 cm section. Some packages also have the markings on the label itself though. Step 2: Proofing the Yeast. In a small microwave safe bowl, mix together the water, milk, and half a packet of yeast. You can use 1 packet if you want, but I don't think that would make a difference considering the original recipe itself used 1 packet. Next, microwave it until it is warm (110 degrees F). It should not be steaming or hot to touch because it can kill the yeast....speaking of which, add in the yeast and mix together with a fork. Set it aside for 10 minutes to get it going. This is called \"Proofing the Yeast\".In the meantime, we can do the next step. Step 3: Mixing Flour. This step is quick and simple, and is only to prevent lumps in the flour.In a separate bowl, SLOWLY whisk together the all purpose flour and the salt. If you mix too fast, it will all go into the air. Now if you want a softer type of bread, reserve two to three tablespoons of this flour to use later while kneading. I suggest that you do this. If you want, however, you can also just use a few tablespoons of flour as required later on. Step 4: Sugar, Butter, Eggs. Add in the sugar to the yeast mixture, which by the way should have foamed up a bit by now. If it hasn't shown any change, you should probably start that part over. Now in a microwave safe container, melt the butter. Don't microwave until it is melted because this can cause splatter. Instead, melt about 3/4 of the butter and swirl around the rest in the bowl until is is melted too.Then, add that into the yeast mix. Lastly, crack one large egg and stir it in well. Step 5: Mix and Knead Dough. Mix the yeast mix and the flour together with a whisk, and once it starts to get sticky, use your hand to transfer it to a clean surface. You will now have to knead the dough which will take about 10 minutes. Simply flatten it out, fold in half, turn halfway, and repeat. Now this dough is very sticky and it is helpful to add in a small amount of flour to lessen the stickiness. If you are experienced, you don't have to add in flour, but I just found it helpful. Step 6: Let Rise. Now, you have to cover it with a damp cloth and let it sit for an hour to rise. Yeast also works well when warm so I placed my bowl of dough in a large bowl of hot water, which I changed out periodically. When the size of the dough has doubled, it is time to start making the Nutella Bites. Tip: If you forgot to cover with a damp cloth and it dried out at the top, just wet the top, wait a few minutes, then take out the dough and knead a bit. Step 7: NUTELLA!!!. Once your dough has risen, take it out and knead it into a ball. Next, separate the dough into 20, 1-inch balls. It helps to have non stick spray coated on you hands at this point so it doesn't stick to your hand while rolling it up. Next, use your palm or any flat bottomed glass (with non stick spray) to flatten the dough out. Using your thumb, made a small indent in the center of each ball and spoon in a small portion of Nutella. There is no exact quantity you need to put, but feel free to put in as much as you think you will be able to roll up inside the dough. I recommend spooning in about 1 tsp per indent. Tip: To prevent the dough from drying out on the top, use a basting brush to wet the tops with water and then begin spooning in the Nutella. Step 8: Rolling It Up. To roll it up, pinch two opposite ends over the Nutella, and repeat with the remaining edges. Then smoothen the edges by twisting or pinching more. Lastly, roll it up into a ball again, and set aside on a greased baking pan. You will get the hang of it by the fifth ball or so. Just make sure you don't leave any space for Nutella to ooze out during baking. While you are doing this, you may also want to preheat you oven to 350 degrees F. Step 9: Baking. Bake these at 350 degrees F until the tops are a light golden brown. During this time however, you will need to apply a thin coating of oil to the tops to prevent them from drying out and cracking. I did this 3 times over a spam of 30 minutes until they were done. It helps to use a basting brush to apply the oil. I used regular vegetable oil. The second picture shows them done. Step 10: Savor and Enjoy. To top it off, use some whipped cream and eat immediately. It also goes well with Vanilla (or any other flavor) of ice-cream. These are best enjoyed while freshly baked, but they can be stored after cooling in a air tight container at room temperature. I don not know how long they will last however because we finished them so fast :PTo reheat them, you can place them in a warmed oven for a few minutes. I do not know what will happen if you put it in the microwave because I feared they would explode or become soggy. Best bet is still an oven. You can also have it room temperature, and the whipped cream won't melt off as quickly. If you have enjoyed this instructable, please leave behind a like, comment, and be sure to vote for this instructable in the snacks contests!", ["epic-nutella-bites_0", "epic-nutella-bites_1", "epic-nutella-bites_2", "epic-nutella-bites_3", "epic-nutella-bites_4", "epic-nutella-bites_5", "epic-nutella-bites_6", "epic-nutella-bites_7", "epic-nutella-bites_8", "epic-nutella-bites_9", "epic-nutella-bites_10"]] [41035, "Introduction: Summer Grilled Chicken (Ayam Bakar). Summer is here (well almost), time to fire up the BBQ! Step 1: Ingredients and Method. 1.5 kg chicken pieces5 dried kafir lime leaves, crushedenough Dutch sweet soy sauce, brand is Conimex (available online or major grocery stores) - measurement is enough to cover the chicken1 tsp garlic powder1/2 tbsp Masako powder (chicken seasoning available online or Asian stores - you can subs with Hungarian Vegeta seasoning or Royco brand, chicken flavored Or just salt and pepper, to taste)1/2 tsp turmeric powder1/2 tbsp ground corianderMix all ingredients in a bowl then marinade chicken pieces for 2 H at leastFire up your BBQ and grill until well doneEnjoy :)", ["summer-grilled-chicken-ayam-bakar_0", "summer-grilled-chicken-ayam-bakar_1"]] [41036, "Introduction: The Very Best Butterscotch. Listen up soldiers.\nWe're about to tackle one of the easiest, quickest and most delicious\u00a0recipes\u00a0of all time.\nRead on for more intel... Step 1: Ingredients and Equipment. You will need:\n25g (1oz) Butter\n25g (1oz) Castor Sugar\n25g (1oz) Golden Syrup\n600ml (1pt) Milk\n75ml (3 fl oz) Natural Yoghurt\nMedium to Large Saucepan\nLarge Jug\nMeasuring Jug\nWhisk\nScales\nCling Film Step 2: Saucepan Stuff. First, put the saucepan on the scales and tare it (make the scales go to zero). Now, put in the 25g butter, sugar and golden syrup. Your scales should say 75g or if you have even numbered scales, make it 76g.\nPut this over a low heat on your\u00a0stove-top. Keep stirring until the butter has melted and the sugar has dissolved. This should take around 10 minutes. When this is done, shut off the stove.\nAdd 100ml's or so of milk (doesn't really matter how much but a small amount). Now transfer everything in the saucepan into the jug. Step 3: Jug Stuff. Add a but more of the milk and all of the yoghurt into the jug. Whisk it all together. Add the rest of the milk and whisk that in aswell.\nThe Concoction is complete.\nCover the top with cling film and chill in the fridge before serving.", ["mission-briefing_0", "mission-briefing_1", "mission-briefing_2", "mission-briefing_3"]] [41037, "Introduction: Mario, Mushroom, Goomba, and Tube Cakes. Do you have a child who's favorite video game character is Mario and wanted a cake shaped like Mario and the objects from the game. Now you can give him or her this with out having to hire a big pastry company and pay alot of money. You can use this instructable to make this cake but it can take a while to amke mine was made over 3-4 days so plan to have nothing else to do. Step 1: Materials. What you will need for this project is:\n\tCake(you will need to make two different batches so have\u00a0double these ingredients):\n\t12\u00a0oz butter\n\t175g/6oz butter, at room temperature\n\t175g/6oz caster sugar( or subsitute by putting sugar in a coffee grinder as I did)\n\t3\u00a0eggs\n\t250g/9oz self-raising flour(or subsitute with\u00a01 cup of flour, 1 and a quarter teaspoon of baking powder, and an eighth of a teaspoon of salt)\n\t3-3\u00a0tbsp milk\n\t1\u00a0lemon, zest only(optional for flavor)\n\tCooking Utensils:\n\t6 cupcake\u00a0cupcake pan\n\t8 in. square pan\n\t4-5 mugs\n\tblender and beaters\n\tcooking spatula\n\tknives\n\tPam\n\toven mit\n\tmedium sized bowl\n\tspoon\n\tfrosting syringe w/ tips\n\tmesuring cupscoffee grinderflour sifter (not pictured)\n\t\u00a0Frosting:4 cups\u00a0powdered sugar\n\t\u00a05 tbs.\u00a0crisco\n\t\u00a0\u00a02-3 tbs. milk\n\tfood coloring Step 2: The Cake. Get out your cake ingredients and a medium sized bowl. Pre-heat your oven to 180 celcius/350 farenheit. Cream the butter and sugar together in your bowl until it is pale and fluffy. When pale and fluffy, mix in eggs on at a time, beating it well between each, with the last egg mix in a tablespoon of flour untill, if held upside down, will slowely fall from the spatula. Put the mix into a 8\"x8\" pan and a muffin pan with 6 pits, then, bake it for 30 to 40 minuites on the mmiddle rack. Step 3: Shaping the Cakes. \u00a0For the forming of mario I will be using the image provided, but you may use another picture. In order to form mario take the picture and place it on top of the 8\"x8\" cake use your knife to cut his form and he is fairly simple. Now moving onto the cupcakes. To make the tube you will need 2 cupcakes with the first cut so that it is shaped like a small cilinder, about 2/3 its normal hight. With the second cut so that the top is flat but the bottom is like a cillender. For the mishroom you will need 2 cupcakes. with the fist cut to about 2/3 it's hight using the bottom. Then with the second cut so that is is shaped almost like a large dome. Last but not least, the gooba. With the goomba you will only need 1 cupcake. Cut on the bottom so that it has a small oval near the center. Now we will move on to the frosting. Step 4: Frosting the Cakes. Mix your frosting and\u00a0put some in different cups to make red, blue,\u00a0yellow, and green.When you need brown you willl just need to mix these color together to make black add black food coloring to the brown frosting.\u00a0To frost the cakes cover Mario with white frosting first then put each color in the piping tube and draw as needed.\u00a0 Frost the pipe entirely with green leaving a small hole in the top for black.\u00a0 It works well to pipe a line all the way around and then smooth with a knife.\u00a0 Frost the bottom of the mushroom with white, draw 2 black lines.\u00a0 Frost the top with red then put 5 white dots.\u00a0 Frost the goomba with brown and then put black eyes and mouth.\u00a0", ["mario-mushroom-goomba-and-tube-cakes_0", "mario-mushroom-goomba-and-tube-cakes_1", "mario-mushroom-goomba-and-tube-cakes_2", "mario-mushroom-goomba-and-tube-cakes_3", "mario-mushroom-goomba-and-tube-cakes_4"]] [41038, "Introduction: Apple Roses. Apple roses are a pretty apple pastry that require a bit to time and effort, but no specialized skills. If you can use basic kitchen tools, you can make these beautiful desserts!To begin, you'll need the following supplies:4 red apples (red delicious have a beautiful skin for this project, but any red apple will do)1 lemon (or 2-4 tbsp of lemon juice)Apricot preservesFrozen pastry puff dough (like Pillsbury)CinnamonYou'll also need the following tools:A large microwave-safe bowlA sharp knifeA small bowlA microwaveA muffin tin Step 1: Prepare the Apples. Begin by cutting the apples into VERY thin slices. If you have a mandoline, that can be helpful, but not necessary. You want your apple slices to be 1/8 of an inch or less - the thinner they are, the easier it is to roll them up later!After cutting your apples, place them in a large, microwave safe bowl. Add warm water to just cover the apples, and add the lemon juice to the water. Swish the mixture around to mix the lemon juice in (this keeps the apples from browning).Microwave the apples for 3 minutes on high. This will soften the apples to make them workable. Afterwards, drain the water from the bowl. Step 2: Prepare Your \"glue\". The apricot preserves are going to help hold your apples in place. In order to make the preserves easier to work with, combine 3 tbsp apricot preserves with 2 tbsp of water. Mix gently, then microwave for 1 minute and stir. It should be a thin consistency that's easily spreadable. Step 3: Prepare the Dough Strips. Unfold the sheet of pastry dough. Stretch it out - I recommend use a rolling pin for this, but it's not necessary.Cut each sheet into 6 thin strips short-ways (as shown in the picture). Step 4: Assembling the Roses. On each strip, spread some of the apricot preserve mixture in a thin coat along the entire length of the strip.Place apple slices along one edge of the strip of dough, with the curved edge hanging over the long edge . You should overlap the apple slices with each other. Sprinkle the apples with cinnamon.Fold the empty side of the dough long-ways over the apple slices. Starting at one end of the strip, roll the dough into a spiral (like rolling up a sleeping bag).Place the newly formed rose in a muffin tin.Repeat for each of the 11 other strips of dough. Step 5: Finishing Touch. Bake the roses at 375 degrees for 40-45 minutes. Serve and enjoy!", ["apple-roses_0", "apple-roses_3"]] [41039, "Introduction: Fruity Chocolate Bark. I've been wanting to make my own chocolate bark for a while but I wasn't sure what to do. I've also been wanting to make something with freeze dried fruit, but didn't know what to do with that either. The other day I saw wold630's Pop Rocks Chocolate Bark and decided to combine the two ingredients! Step 1: Supplies. You can change these up as much as you want to suit your tastes.Ingredients:12oz Chocolate~ 1 1/2 chunks Almond Bark or white chocolate Orange Extract Freeze Dried Fruit* - I used about 1/4 cup of each (~1 cup total) but I would actually suggest maybe even using more. It didn't seem like as much when I cut it up, so more might be better. I used the following, but use whatever you want. RaspberriesStrawberriesBlueberries Mango - I only used this for color, I would probably leave it out if I did this againSupplies: Parchment Paper / or / Wax Paper / or / Nonstick Baking SheetPan - it's just handy to have something to put your parchment paper on so you don't mess up the bark if you have to move it around Microwave safe containersSpatula of sorts*Using just strawberries or strawberries and raspberries would be good for Valentine's Day Chocolate Bark. Step 2: Prepare Fruit. I decided to add raspberries, strawberries, blueberries, and mangos. While some of these were kind of small, I decided they weren't small enough (especially the mango which were in big strips). Cut down your fruit into smaller pieces so they sit nicer on your chocolate. Since the fruit is freeze dried, it is going to be a little crumbly. Just be careful when you cut but you can always throw the crumbles on the chocolate too. Step 3: Melt Chocolate and Assemble Bark. Get your wax paper out and ready before you start so you are ready when the chocolate is melted.You need to melt the chocolate to make the bark. Put it in a microwave-safe container, and microwave in 30-second increments. Make sure you stir between putting in the microwave as it will be melted and not always look like it. I started with my base chocolate and then threw in my almond bark after.Spread the chocolate on your wax paper so it is fairly even. Don't make it too thin or it will be too weak.Once my almond bark was melted, I mixed in some orange extract. Since this is going on top of your base chocolate, you can be generous with the flavor as it won't be your main flavor. I'd say I must have put in a teaspoon or two. Adding the extract changed the consistency of my almond bark, so I couldn't drizzle it like I wanted, instead I smeared it carefully on my base chocolate with the back of my spoon.Once all the chocolate is on, drizzle on your fruit. You want to do this before the chocolate hardens. Gently push it down after you put it on so it stays in the chocolate. Feel free to put on more fruit than I have. I felt like once it was broken up into pieces, it didn't seem like as much. Step 4: Let the Bark Harden. You need to let the bark harden before you can break or cut it up. I gave it about, eh, five hours and it still wasn't totally hard, but you could touch it at this point. If you can, give it more time. I started by breaking it, but didn't like how it broke, so I cut mine into piecesI took a lot of pictures, so you have to look at them!", []] [41040, "Introduction: Spicy Veg Balls in Hot Garlic Sauce. In India, Indo-Chinese cuisine is extremely popular. Indo- Chinese or Indian Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes through a larger offering of vegetarian dishes. This is one very popular Indo-Chinese dish prepared in India. I hope you like it.Also I was not able to create a photo collage as my Picasa was not working and also after trying various other online tools, I just uploaded the photos one after the other in the instructions. I apologize and please please advice me on which tool I can use in future to create and upload collages easily. Step 1: Ingredients for Veg Balls. 1 cup cabbage finely chopped 1 cup cauliflower finely chopped 1/2 cup grated carrots 1/4 cup refined flour 2 tbsp cornflour 1 tbsp soy sauce 1 Thai green chili (1 used only one because Thai green chili is extremely spicy) 1 tbsp garlic grated Salt & pepper to taste 1 tbsp Olive oil Oil to fry Step 2: Instructions to Prepare Veg Balls. Chop all veggies very fine In a bowl add cabbage, cauliflower, carrots, garlic, green chili, soy sauce, olive oil, flour, cornflour, Salt & pepper to taste.Do not add water as the vegetables will leave some water which is enough to prepare the balls. In a pan heat some oil and start making the balls and fry them into the oil till they turn golden brown. Keep aside Step 3: Ingredients for the Hot Garlic Sauce. 2 tbsp chopped garlic 1 chopped chilli (1 used only one because Thai green chili is extremely spicy)2 tbsp soya sauce 2 cups water 1 tbsp cornflour 1 medium Green Pepper 1 spring onion bulb Salt pepper to taste Spring greens for garnish1 tbsp Olive oil Step 4: Steps to Prepare the Sauce. In a wide pan heat olive oil , add garlic, chopped chili, green onion, green bell pepper, salt, black pepper ,soy sauce, water and let it come to a boil To thicken the sauce, in a separate bowl mix together corn flour and water and add to the boiling sauceOnce the sauce becomes thick, remove from flame and just before serving add the veg balls to the sauce and serve hot with fried rice :)", ["spicy-veg-balls-in-hot-garlic-sauce_0", "spicy-veg-balls-in-hot-garlic-sauce_1", "spicy-veg-balls-in-hot-garlic-sauce_2", "spicy-veg-balls-in-hot-garlic-sauce_3", "spicy-veg-balls-in-hot-garlic-sauce_4"]] [41041, "Introduction: Fresh Fruit Notter Freezer Pops. So it is that fresh fruit time of year.\u00a0 Your fruit tree has just bestowed on you the bounty of Happyness, 40+ pounds of fruit.\u00a0 You have canned and made plum jelly, plum orange jelly, plum chutney, plum cherry jelly, plum perserves, plum BBQ sauce and still have 10+ pounds of ripe fruit left.\u00a0 Well now is the time to add one more to the list and make Pump Notter Freezer Pops. Things you will need Freezer bags (I used quart bags but your choice for what to use) Heat sealer Fresh Fruit Funnel Step 1: Prepare Your Fruit Puree. Time to prepare your fruit puree. One recipe: 6 Cups of Plums 1 over ripe banana Place ingredients in a food processor and chop it all up. Sweeten to your taste but if you are using ripe fruit you should not need anything. Step 2: Create Your Pop Bags. Using your heat sealer create the pop holders to the size you like.\u00a0 Make sure that you create a gap between pops so you can cut them apart! Step 3: . Add your funnel, fill and seal!\u00a0 Dont forget to wash the excess out.", ["fresh-fruit-notter-freezer-pops_0", "fresh-fruit-notter-freezer-pops_2", "fresh-fruit-notter-freezer-pops_3"]] [41042, "Introduction: Finishing Wild Rice. We start with green wild rice which was harvested in northern Minnesota on the Leech Lake Indian reservation. Step 1: Air Dry. First you spread the green rice out on a tarp on the garage floor for about a week and moving it around with a rake to just let what moisture you can dry off. Step 2: Preparing to Parch. You first dig a long shallow trench with a lip one side. Then you lay a pipe across the trench. You make the trench deep enough so you can build a small fire underneath it and lay number three washtubs across from the little side of the trench to the pipe. This process dries the remaining moisture out of the wild rice Step 3: The Fire. This is getting the fire going what you're really looking for is a bed of calls with small amount of flame. Step 4: Parching. These are the tools you use to parch wild rice Step 5: We Are Beginning to Parch. As you stand there in the smoke of the fire because it always follows you. You start slowly turning the rice with the canoe paddle so it doesn't burn in the washtub. You then pick out the large pieces of broken rice stock and throw that stuff in the fire. Then you slowly increase your speed the dryer the rice gets the faster you have to move your paddle saw the rice again does not burn. This process turns The rice from green to a golden brown or golden color that's when you know that it's done on the fire. Step 6: Cooling the Rice Off. I just made a frame of 2 x 4 and then tact screening onto it. This sets up on a set of sawhorses so the air can rotate from the bottom up and cool it off a little bit before the thrashing process Step 7: Thrashing. This step is how you remove the hull from the rice so you can get to the finished product. This is a homemade thrashing machine with a 35 gallon drum on it and an electric motor to turn a shaft that has three beater bars on it. You put The rice in that you just finished parching and run it for about 15 minutes and then check up to see how it's doing. Step 8: Fanning Mill. This is a turn-of-the-century handcrank Fanning mill. You pour the thrashed rice into the top and turn the crank which makes the rice go down through several screen starting with a large screen and getting smaller in size. There is a fan that is in the bottom of the machine that blows the rice chaff off and comes out as finished product. Step 9: About the Rice. We've been doing this process as long as I can remember and I'm 60. The difference between store-bought and Hand harvested wild rice is we leave a little moisture in the grain of rice itself. This lets you pop it in hot oil kind a like popcorn. It is also excellent in soupsand hot dishes.", ["finishing-wild-rice_0", "finishing-wild-rice_1", "finishing-wild-rice_2", "finishing-wild-rice_3", "finishing-wild-rice_4", "finishing-wild-rice_5", "finishing-wild-rice_6", "finishing-wild-rice_7", "finishing-wild-rice_8", "finishing-wild-rice_9"]] [41043, "Introduction: Asian/Mexican Salmon Taquitos. Tiny Morsels of Salmon Taquitos are great for a savory bite smothered in Asian sauce and are ready in minutes.Nutritious and a filling snack for hungry mouths and gluten free!This is made in 1 skillet and is quicker than many desserts! Step 1: Ingredients & Prep. Prep:2 lbs of salmon, cubed1 tbsp. black bean sauce1/2 yellow pepper, sliced1 small onion sliced1 tbsp. of sriracha sauce1 tbsp. EVOO5-8, 4\" corn tortillas, warmedshredded lettuceblack sesame seedsCooking:Mix the black bean sauce and hot sauce into the salmon.In a preheated skillet add oil, peppers and onionsSaut\u00e9 until softened; approx. 5 min. on med. high heatMove the veggies over and make a spot to place the salmon chunks.Brown on all sides, cooking for approx. 8 min until cooked through.Assembly:Warm the tortillas.Add some lettuce, 2-3 pieces of salmon and sprinkle with sesame seeds to each warm tortilla.Roll tightly and use a wooden skewer to seal*Mine are larger for photography purposes.Enjoy with love!", ["asianmexican-salmon-taquitos_0", "asianmexican-salmon-taquitos_1"]] [41044, "Introduction: How I Made a Reduced-guilt GREEN SHAMROCK SHAKE! I Made It at Techshop Detroit!. http://www.techshop.ws\nNothing says \"SPRING FORWARD!\" quite like a smooth, chill, minty fresh glass of reduced-guilt shamrock shake.\u00a0 This is an easy little treat that I was glad to share with the crew up here at\u00a0 Techshop Detroit! Step 1: Collect Your Ingredients!. Things you will need:\na Blender or decent hand-mixer.\n1 container reduced fat vanilla frozen yogurt\n1/2 gallon fat free skim milk\nmint extract\ngreen food coloring\nglasses Step 2: . combine:\n2\u00a0 huge scoops of yougurt\n2/12 cups milk (more or less depending on desired thickness)\n4-5 drops green food coloring\n1/2 tsp mint extract\nBLEND UNTIL SMOOTH! Step 3: . Pour into a glass and enjoy!\u00a0 Optional:\u00a0 fat free whipped topping and a cherry)", ["how-i-made-a-reduced-guilt-green-shamrock-shake-_0", "how-i-made-a-reduced-guilt-green-shamrock-shake-_1", "how-i-made-a-reduced-guilt-green-shamrock-shake-_2", "how-i-made-a-reduced-guilt-green-shamrock-shake-_3"]] [41045, "Introduction: Homemade SPAM With Kombu Misubi . I have early memories of Saturday morning breakfasts of SPAM. Salty, meaty, fried and curled up around the edges. I liked it then, but years later, out in the wilderness, I tried again and almost choked at the salt content. It drowned out any flavor the meat particles once had and made me thirsty for an entire day. Still, I couldn\u2019t help but appreciate the survivalist capacity of SPAM and that iconic can-well traveled, dust covered, nostalgic, and dinged in ways that suggest a storied past. Years later, I was in a gas station in Hawaii and very hungry. Under the heat lamp were the usual choices-hot dogs, burritos, and then SPAM, served over sushi rice and with a sliver of seaweed holding it together. I had heard about this this East- -meets-tinned-meat staple known as masubi. It seemed like the safest choice of the light bulb- cooked buffet. It had a sweet teriyaki sauce that balanced out the salt, and despite my biases, I enjoyed it. SPAM utilizes pork trim that normally goes to waste, so it was an early adaptor in our growing awareness about food waste. I set out to make my own SPAM, with less salt, but still using parts of the animal that are normally wasted. So I made one out of pig trotters, and a salmon SPAM from collars, bellies and tails. Step 1: Buy Pig Trotters. This is not as easy as one might think. Using trotters for SPAM was first suggested to me by a butcher at the Ferry Plaza Market. However, the butcher told me they were out, as all the chefs wanted them. I felt a little smug. I was out there sourcing alongside top chefs in San Francisco. When I was finally able to get some, the butcher advised me: \u201cJust cook them for a good, long time until the meat falls from the two bones going through the hooves.\u201d Step 2: Slow Cook Pig Trotters. Put them in a big stock pot on low heat. I added some salt- (if you can get ahold of Morton\u2019s Meat Curing salt, that will make it more pink, like original SPAM), bay leaves, paprika, salt & pepper. I let the pig hooves simmer for about 4 hours. I was expecting the bones to slip out, leaving a pork belly-like mass behind. Step 3: Make a Mess. When I took one out, the bones didn\u2019t slide off fatty, meaty flesh. So I worked out the two biggest bones, that were encased in thick skin. Even when I had them removed, still, no meaty reward, just more bones that resembled toes. Yes, pig toes, with gristle and bones and padding. I was out of my league. This was a skill learned from hard knocks during the Depression or by chefs working their magic. I didn\u2019t know what I was doing-besides making a huge, greasy mess. I put it into a Cuisinart and blended it. The more it blended, the more I realized that I didn\u2019t ever want to eat this. I certainly didn\u2019t want to give the fatty, gnarly, thick skin ground into a paste to other people. (A hand cranked meat grinder would work better). So I compromised and ran out and bought humanely raised, local, organic ground pork and mixed it 1:1 with the trotter gurry. Step 4: \u200bMix With Ground Pork, Shape and Freeze. Next, I mixed the trotters with ground pork. I also added some sage leaves, pepper and about a tablespoon of chili flakes. I divided it into half and packed each into plastic bag, and then put into a bread pan. I then placed these into the freezer so that it\u2019s frozen into shape. Step 5: Slow Cook in Sous Vide or in Oven Double Broiler. I cooked this in a Sous Vide machine for four hours. This might be the only reason people aren\u2019t breaking their teeth on the boney-bits. However, you can also use a good meat grinder, and then DIY Sous Vide it by filling a baking pan with water and then placing the SPAM inside to bake at a low heat. (See salmon SPAM Instructable for doing this). I\u2019ve also heard that you can use a dishwasher to Sous Vide, but that\u2019s an entirely different Instructable. Step 6: Let It Sit in Fridge Overnight. I put it in the fridge overnight, and the next day took it out for a look. It was the right shape, the hue almost pink, and the gelatin from the pig hooves seemed to bind it all together. There was a layer of fat congealed on the outside, but you just call that lardo and consider it a delicacy. Step 7: Slice and Cook It. Get oil or butter really hot, and flash fry it for 20 seconds on each side. Step 8: Make Masubi. For the masubi, make sushi rice. If you can\u2019t find it, try Calrose medium grain. You can add a little saki and piece of kombu to the cooking rice if you\u2019d like to flavor it a bit. When it\u2019s done, put it into a bowl. If you have a sushi roller, use that to roll it into cylinders. If not, you can try to use some wax paper or your hands to make rolls of rice.Slice your SPAM and put it on the rice. I added a little seaweed sauce made with kombu, sesame oil, onions, shitake mushrooms, tamari, ginger, honey and red pepper flakes. Let it simmer for 45 minutes. When the sauce cools a little, puree it. This stuff is good on everything. A more in-depth Instructable is coming on this. While this sauce was cooking, I put a few pieces of kombu in to soak up flavor and to soften. Step 9: Tie Up Masubi With Kombu. Take a few large pieces of kombu and cut them into thin slices. Use these to tie up the rice and SPAM. Step 10: Serve. Assemble and serve. Wait until people have already chewed and swallowed it before you tell them they are eating trotters.", []] [41046, "Introduction: Chocolate Bacon Sandwich. I never thought of such a glorious sandwich. This has to be one of the best combinations out there! This can be done in a pan just as easily as on the grill. Step 1: Watch This Video. Watch the full recipe on YouTube hereYou will need the following:MayoBaconDark ChocolateSourdough BreadFlake Sea Salt Step 2: Cook the Bacon. Get the bacon pretty crispy and drain on paper towels. Crumble the bacon, after it has cooled down. Step 3: Spread the Mayo. Spread mayonnaise on 1 side of 2 pieces of sourdough bread. Step 4: Build the Sandwich. Placing the mayonnaise sides of the bread down, apply a layer of bacon on one side of the bread. Add a layer of dark chocolate pieces on top of the bacon.Add another layer bacon on top of the chocolate.Finish by placing the other piece of bread on top, with the mayonnaise side facing up. Step 5: Cooking the Chocolate Bacon Sandwich. Heat a pan or grill, along with a griddle press over medium heat.When the grill is up to temperature, put the sandwich on the grill and using the griddle press, press down firmly.Cook 3-4 minutes each side or until golden brown. Step 6: Finishing Touch. Finish with a light sprinkling of flaky sea salt.This was about six servings.", ["chocolate-bacon-sandwich_0", "chocolate-bacon-sandwich_2", "chocolate-bacon-sandwich_3", "chocolate-bacon-sandwich_4", "chocolate-bacon-sandwich_5", "chocolate-bacon-sandwich_6"]] [41047, "Introduction: Making Super Delicious 'Gajar Ka Halva' [Carrot Pudding]!!. \n Hello I'blers!\u00a0\nThis is my first Instructable in the food section, and I am happy to begin with 'Gajar ka Halva'. I wouldn't be bragging if I say it is the most favorite dessert in India!! \u00a0And as a student living abroad, making home delicacies is a great way to celebrate festivals, cherish home memories and invite friends home for some fun..\u00a0\nI just made the halva last week and it turned out to be as good as Mom's recipe!\u00a0\nAlso, for those who would want to try making some Indian dessert, there is nothing more easy and equally delicious than this! So read on and gear up for making some!\nJust as we begin, for all those wondering what the name 'Gajar ka Halva' means, Gajar = Carrot (in Hindi) and Halva = common name given to a lotta Asian desserts. \u00a0And since there are many many different kinds of them, I may fail to characterize them compared to other desserts, but there's a Wiki Page for all those curious about the \u00a0Semantics !\u00a0\nBasically,\u00a0 \t\tAs most Indian desserts are, this one is a pure Vegetarian dessert.\u00a0\n\t\tIt requires super simple and few ingredients [Carrots, Milk, Sugar, Creme, Butter.. yes thats it!]\n\t\tNeedless to say, it is super delicious!\n\t\tAll it needs is a lil lil patience.. but believe me, it is all worth the wait!!\u00a0\nSo lets begin.\u00a0 Step 1: What You Need. As mentioned in the previous step, the ingredients are too few and very common to find at home.\u00a0\nYou need :\u00a0\n1) Carrots \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0[I had 1 kilo, which prepares enough halwa for 6 people]\n2) Sugar \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 [1 cup : about 250 gms]\n3) Milk \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 [about 3.5 cups : about 600ml]\n4) Creme \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 [1 cup ]\n5) Butter \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 [2 spoons]\n6) Dry fruits for garnishing(almonds,Cashew nuts) \u00a0 [optional]\n*\u00a0Magic Ingredient: \u00a0 \u00a0\u00a0Ghee\nThe quantities are proportional to each other. [ I am an intuitive cook [haha ;)], I dont measure things in exact proportions. The\u00a0approximations\u00a0add the magic to the taste! :D\u00a0\nBut when trying a new recipe, ofcourse it is good to have an idea of the proportions of the items required until you are good at making the dish of your own taste! ]\nAnd now lets talk about\u00a0The Magic Ingredient Ghee\u00a0(there are replacements to it, so dont freak! :) )Ghee is highly\u00a0reverent\u00a0ingredient of the Indian household! It is the final product after many proceedings done on Milk! It is made at home and is similar to Butter, but not exactly the same. It is used in many culinary preparations (and has many other uses too). Fore more info, here's the link to a nice article on\u00a0Wiki. (Someday, I may write an I'ble on preparing Ghee, if it ain't available yet)\nIf you do not live in India, use Butter \u00a0instead. Should work equally well.\u00a0\nNo more stories, lets begin.\u00a0 Step 2: Tools and Vessels Needed. Generally, it is good to cook this dish in a pot of Aluminium.\nSince the milk has to be boiled, it may get stuck at the bottom in case of other kinds of vessels.\u00a0\nI used two vessels of aluminium as I didn't have one huge vessel.\u00a0\nApart from this, you would need a grating plate for grating the carrots. The bigger the plate, the faster u can grate. I didnt have the best plate right now.\u00a0 Step 3: Preparation Step 1 : Grating. Put on some nice music and start grating all the carrots.\u00a0\nOfcourse, while grating,dont forget to eat one of the those. Nothing beats the nutrition of Raw Carrots! :D Step 4: Preparation Step 2: Gently Heat Carrots in Ghee/Butter. \n\t\tPut the cooking Vessel on the stove at a low temperature.\n\t\tAdd two spoons of Ghee/Butter and wait until it melts.\n\t\tAfter it has melted, put the grated carrots inside and mix gently. \u00a0 Step 5: Preparation Step 3: Adding Milk & Creme. Once the butter/Ghee and Carrot mixture is homogenous, its time to add Milk.\u00a0\nThe general rule is to add enough milk to submerge the carrots.\nAfter adding milk, stir the mixture well. Add Creme.\u00a0\nKeep the temperature low. \u00a0\nYou may now cover the vessel with a plate, leaving some gap for the steam to escape.\u00a0 Step 6: Preparation Step 4: Stir and Wait and Stir and Wait... Well, you have to wait until all the milk has boiled off.\u00a0\nBut in the meanwhile, you need to keep stirring every 20 minutes or so, so that the carrots dont settle at the bottom.\u00a0\nRemember to keep the temperature low all the time. \u00a0(No Haste! - is the secret to a great Halva! )\u00a0\nU can finish a lotta work in the meanwhile.. \u00a0:)\u00a0 Step 7: Preparation Step 5: Adding Sugar. Once the Milk is almost invisible, it is time to add sugar.\u00a0\nAdding Sugar will make the mixture a little fluidy, so wait until the sugar liquid is invisible.. :)\u00a0 Step 8: Preparation Step 6: Almost Done. Once the sugar is mixed all well, and the mixture is a little denser, you are done!\nI like to have almonds inside the dessert, so I added a few just at the end of the preparation.\u00a0 Step 9: Done!. After that, you can garnish the dish with some more Almond slices or Cashew Nut pieces.\nHalva tastes best when hot!\nSo grab your dessert bowls and indulge into the delicacy!\nTry it and I hope you would like it! :)\u00a0\nHappy D.I.Y.ing folks!\u00a0\nCiao", ["making-super-delicious-gajar-ka-halva-carrot-pu_0", "making-super-delicious-gajar-ka-halva-carrot-pu_1", "making-super-delicious-gajar-ka-halva-carrot-pu_2", "making-super-delicious-gajar-ka-halva-carrot-pu_3", "making-super-delicious-gajar-ka-halva-carrot-pu_4", "making-super-delicious-gajar-ka-halva-carrot-pu_5", "making-super-delicious-gajar-ka-halva-carrot-pu_6", "making-super-delicious-gajar-ka-halva-carrot-pu_7", "making-super-delicious-gajar-ka-halva-carrot-pu_8", "making-super-delicious-gajar-ka-halva-carrot-pu_9"]] [41048, "Introduction: Make Onigiri. in this instructable i will show you how to make an onigiri.\u00a0 onigiri (rice ball) is a traditional japanese comfort food.\u00a0 onigiris are very easy to make and are also healthy and delicious. Step 1: Ingredients. rice (calrose)\n1/4c. measuring cup\nsmall pot with lid\nrice paddle or wide flat spoon (not shown)\nplastic wrap\nseasoning(furikake or filling)*\n* google onigiri fillings for a good list of popular and traditional onigiri fillings. Step 2: Prepare the Rice. rice for onigiri must be prepared in a very specific way for the onigiri to turn out properly. the type of rice is also very important, you must use a japanese short or medium grain sticky rice.\nmeasure 1/2c. of rice\nlightly rinse rice a few times until water runs clear\ndrain, then add 3/4c.\u00a0of cooking water\nlet rice sit for 30 min.\u00a0to absorb some water Step 3: Cook the Rice. cover your pot and turn heat to high until steam comes out of the lid and water is boiling\nwhen the water is boiling turn heat to low and cook covered for 13 min. Step 4: Cooling Period. after cooking on low for 13 min remove pot from heat and let it sit covered for 15 min.\nDO NOT UNCOVER POT DURING COOKING OR DURING 15 MIN. COOLING PERIOD. Step 5: Make the Onigiri. divide rice into thirds\nplace 1/3 on plastic wrap\nform into a triangle\nremove from plastic wrap\ncoat both sides in seasoning(to make a filled onigiri make a crater in the rice, insert filling and fold rice over the filling\nenjoy!", ["make-onigiri_0", "make-onigiri_1", "make-onigiri_2", "make-onigiri_3", "make-onigiri_4", "make-onigiri_5"]] [41049, "Introduction: Garlic Amino Salt. Taking a cue from Chalt, I decided that I should like to make an amino heavy salt. I have previously been led to believe that the flavor advantage of sea salt, particularly highly regarded sea salts such as sel gris, fleur de sel and varied other examples, is the mineral and amino content imparted by the brine from which it is collected. My intention in this case was to create a reduced salt with far-increased amino content, intended to be used in a similar way to soy sauce, but without the addition of liquid. I'm calling this salt \"Garlic Amino Salt\", as its ingredients are sea salt, alderwood smoked salt, black garlic powder and minced preserved garlic. Step 1: Initial Addition. As this is a small-batch experimental recipe, I started by adding 250 mL of Spring Water to a medium saucepan over high heat. Once the water started boiling, I reduced the temperature to medium, and added 50g of an ordinary, mid-price Sea Salt. Step 2: Super-Saturation. I then began attempting to super-saturate the solution with sea salt. After adding 25g more salt, I discovered that the solution was too thick, and added 100mL more water. The solution at that point seemed too thin. I then added 3g of smoked salt and 5g of sea salt, and started adding water in 15mL increments. After 5 such increments, I decided that the solution was appropriately dilute as to be supersaturated at boiling. I then added the black garlic and minced garlic, boiled for 2 minutes more, and poured the mixture through a plastic filter I purchased online into a 2.2qt Pyrex baking dish. It was then placed in an oven at 275F, as shown. Step 3: Precipitation/Drying. I checked the solution at 15 minute intervals, observing the drying taking place from the outer rim of the dish inward, as illustrated in the following sequence. Note that significant precipitation happened in the first 15 minutes of the process. Step 4: Final Drying. After 90 minutes of such, I found that the solution had dried into a loose cake. I removed the dish from the oven and stirred it using a silicon spatula. The resulting aggregate was semi-moist, with pockets of completely dry salt interspersed. I decided that the mixture could use more drying and placed it back in the oven for another 30 minutes. Step 5: Completion, Tasting. At this time, I removed the salt from the oven and stirred it up once again. It had become dry throughout, excepting a few small, moist clusters that nonetheless crumbled between my fingers. Tasting the new salt, it was intensely savory, with a significant but far-reduced saltiness from the original sea salt. I think it would work well as a salt replacement at anywhere from 1:1 to 1:2.5, for any recipe that the cook wanted to make more savory and wouldn't mind including black garlic flavor. Step 6: Final Thoughts. I believe this recipe would be helped by the inclusion of a vacuum hood for the reduction of the salt, coupled with a significant reduction in drying temperature. When using a vacuum hood, however, I would double the black garlic content and remove all minced garlic. The inclusion of some (5g on the light side to 15g on the heavy side) dried roasted garlic would be preferable to minced garlic in this case.\nThis experiment had an unexpected but not altogether unwelcome side effect. On a first attempt, I accidentally added the garlic and black garlic early, and decided I should start over. Not wanting to waste perfectly good black garlic, I put the failed recipe in a Pyrex loaf dish in the oven, without filtering, and the garlic mixture reduced down to a thick paste. I intend to put it in a yet undetermined amount of olive or canola oil, and use the result as a cooking paste or condiment.\nThis instructable is based on a post made on my blog, which includes the experimental data I recorded during production of the salt.\u00a0", ["garlic-amino-salt_0", "garlic-amino-salt_1", "garlic-amino-salt_2", "garlic-amino-salt_3", "garlic-amino-salt_4", "garlic-amino-salt_5"]] [41050, "Introduction: Bologna Wraps.. This is one of those what do I have in the icebox to make to eat.\u00a0 So good that I ate the first one before I could take a picture for the instructable. May seem like an odd sort of ingredients when you see the list, but it really makes sense.as we substitued peaches for tomatoes and the sweet potato for the avocado. (Could not find any good avocados at the store.)\u00a0 Normally I might use cheddar cheese but substitued mozzarella instead as we already had an open package of it. So refreshing and so good is the bologna wrap!!\nSee also: https://www.instructables.com/id/Our-food-instructables/ Step 1: Ingredients:. Wraps:\n1/2 - cup flour\n1/4 - cup\u00a0 water\n1 - pinch of salt\n1 - Teaspoon cooking oil/salad oil\n1 - pinch baking soda\n2 - pinches baking powder.\nFilling:\nBologna\nShredded chedaar cheese (we used mozzarella cheese)\nBoiled bell pepper.\nColeslaw (no dressing)\nPeaches\nSweet potato\nOnions\nGarlic powder\nSour cream\noregano\nBasil\nSalt\nPepper Step 2: Wraps:. IN a bowl mix the wrap ingredients (flour, water, and etc) until you get a ball of dough. if it looks too dry, just keep stirring as you do not need anymore liquid.\nSpread out the dough into a circular shape to 1/8 inch or so. Whatever thickness you prefer.\nHeat up a frying pan to about medium heat. (NO OIL)\nLay the flattened dough in the pan. Heat for a minute or so.\nFlip the dough to the other side. you should see some brown marks. that is good.\u00a0 Let the other side cook for another minute or so.\nTurn the dough one last time ad let sit for half a minute..\nTurn off heat and place the piadina in a cake pan.\nSet aside for a minute whike you make the sauce.\nNote: You could use store bought tortillas, but frankly the taste just is not for us. You can tell the difference. Step 3: Boiled Peppers. Cut off the tops of the bell beppers.\nClean out the seeds and white innards.\nBoil until tender, Step 4: Bologna Aka Baloney.. Cut up some bologna rounds into at least 1/2 strips.\nToo thin of strips will burn too easily.\nSaute.till lightly brown.\nKeep warm. Step 5: Fry Onions.. Cur off ends of onion.\nPeel of at least one outer layer.\nCut onion into chuncks.\nPut oil in pan.\nFry onions till tender.\nadd a little salt after a minute or so.\nNote: after the onions have softened they will cut like butter. Step 6: Peaches.. Skin the peaches.\nSlice in half\nRemove pit\nCut into wedges. Step 7: Sweet Potato.. Skin the sweet potatoes\nCut into bite size pieces\nBoil till tender.\nMash the sweet potatoes. Step 8: Fix the Slaw/. Mix the sour cream with the slaw.\nAdd the cheese and the spices.\nMix till cohesive Step 9: Put It All Together.. Put ingredients in the center of tortilla.\n\u00a0\u00a0\u00a0 bologna, peaches sweetpotatos, onion, bell pepper and cole slaw mixture.\nFold up flap over the bottom of the ingredientss.\nFold over right 1/3 of tortilla toward the left\nFold over left 1/3 of tortilla toward the right\nIt should resemble a tube of food. Step 10: Serve.. The package's deceiving. inside as you have the gently fried bologna, warm carmelized onions, cold peaches, tantilizing cole slaw (with the cheese, sour cream and spices), not to mention the sweet potato and sweet bell pepper. A symphony to your taste buds. Have a bite of what is in the secret package!", ["bologna-wraps_0", "bologna-wraps_2", "bologna-wraps_3", "bologna-wraps_4", "bologna-wraps_5", "bologna-wraps_6", "bologna-wraps_7", "bologna-wraps_8", "bologna-wraps_9", "bologna-wraps_10"]] [41051, "Introduction: One Lemon Lemonade . This is the delicious simple lemonade you can make with limited ingredients almost anywhere.I love making this in a hot day when I don't have time to make a whole batch of lemonade. I hope you like it as much as I do! Step 1: . Space for this very limited ingredients 1 cup of ice One lemon a cup ( I used a old jar) 2-3 tablespoons spoons of sugar to taste depending on how sour you like your lemonade Step 2: . First put your cup of ice in your jar. Cut your lemon in half and squeeze out the juice. uf you need to use a handheld juicer, feel free to use one. Make sure you get all the juice for maximum flavor. And for a little extra I cut off a little slice of the lemon. Step 3: . Then poor one to 1 -1 1/2 cups of water into your jar. Then I add 2 to 3 tablespoons of sugar. This makes the lemonade kind of sour so if you like sweet lemonade I would suggest adding more sugar. Finally add the lemon slice to the side of your jar for decoration. And you're done! Enjoy!", ["one-lemon-lemonade_0", "one-lemon-lemonade_1", "one-lemon-lemonade_2", "one-lemon-lemonade_3"]] [41052, "Introduction: Savory Raw Vegan Coleslaw. \n This simple coleslaw has a fresh, savory flavor that can't be beat. It's been a big hit for me at potlucks, and it's quick and inexpensive to make.\nYou will need: \t\t1/2 green cabbage\n\t\tLeek\n\t\tCarrots\n\t\tParsley\n\t\tVinegar\n\t\tCold-pressed olive oil\n\t\tSalt\nStart by dicing the half cabbage. Dice the leeks until you have 1/2 cup, and add to the cabbage. Use a food processor to chop the carrots finely, and add 1/2 cup of those too. Chop 1/4 cup parsley and add that in.\nAdd one tablespoon each of vinegar and olive oil, and 1/2 teaspoon of salt.\u00a0\nThis recipe is best made ahead of time and allowed to sit. The ingredients stay crunchy for a long time, and sitting allows the flavors to mingle well.\nThis coleslaw is also delicious in sandwiches.\n ", ["savory-raw-vegan-coleslaw_0"]] [41053, "Introduction: Grandma's Crispy Tofu. This is a simple yet impressive Chinese dish. \u00a0My grandmother would whip this dish up in a just a few minutes and the squares always disappeared just as quickly. \u00a0All the ingredients are readily available at any grocery store, so give it a shot! Step 1: Ingredient List. 1 \u00a0 \u00a0 Package Firm Tofu (14oz) 1\u00a0\u00a0\u00a0\u00a0 Egg 3 \u00a0 \u00a0 Stalks of Scallions 3 \u00a0 \u00a0 Tablespoons of Soy Sauce 1 \u00a0 \u00a0 Tablespoon of Sugar 1 \u00a0 \u00a0 Teaspoon of Salt 1/2 \u00a0Cup of Water 1/2 \u00a0Cup Vegetable Oil\u00a0 1/2\u00a0 Cup of Corn Starch Step 2: Prep and Cook the Tofu. Begin by heating the oil in a frying pan, cast iron works particularly well. \u00a0 Then begin the tofu preparation: Step One: \u00a0Pat dry the tofu with a paper towel and cut into 1\" squares (half the tofu block lengthwise first, then cut crossways into even parts) and coat the tofu slices with salt. Step Two: \u00a0Whisk the egg in a bowl. Step Three: \u00a0Gently coat all sides of the tofu in corn starch, make sure to cover the entire piece, carefully shaking the cornstarch helps. Step Four: \u00a0Coat the tofu in the egg mixture and set down (be gentle) in pan, cook on medium-low heat until brown on both sides. Hint: \u00a0Blot the tofu on a paper towel when browned if using a smaller pan. Step 3: The Sauce. After lifting the tofu pieces out of the pan, do NOT drain the oil and keep the burner on. Then begin the sauce: Step One: \u00a0Slice the scallion in 2\" diagonals and drop into the same pan and let it char. Step Two: \u00a0Add the soy sauce, sugar, and water. Step Three: \u00a0Let it simmer for 1 minute and remove from heat. Serve stacked with scallion sauce drizzled on top, or family style on a large plate with scallion sauce in a ramekin on the side.", ["grandmas-crispy-tofu_0", "grandmas-crispy-tofu_1", "grandmas-crispy-tofu_2", "grandmas-crispy-tofu_3"]] [41054, "Introduction: DIY Edible Chocolate Box Filled With Chocolate Dipped Strawberries. What could be better than receiving a box of truffles or chocolate dipped strawberries? If the box itself was made out of chocolate, of course! Making edible chocolate boxes is so simple, I can't believe I didn't think of this before. They make a really impressive gift or you can use them as a table centerpiece at a party. Best part is you can customize them to make any size or shape you want and fill them with anything from fruit to store bought candies, homemade chocolates, and more! View more fun edible crafts by clicking here! Step 1: . You will need\n\u00a0\u00a0\u00a0 Chocolate (dark, bittersweet or semi-sweet), melted\n\u00a0\u00a0\u00a0 Plastic Tupperware (shape and size of your choice)\n\u00a0\u00a0\u00a0 Spatula or knife for spreading chocolate\n\u00a0\u00a0\u00a0 Treat to fill your box (strawberries, M&M's, truffles, candies, etc.) Step 2: . Melt chocolate (chips or bar) in a glass bowl over a pot of simmering water. You can also microwave according to directions on package. I used semi-sweet which was a little soft once dried, so I would recommend using only candy melts, semi-sweet, bittersweet or dark chocolate rather than milk or white, to lessen chance of breakage and ensure it holds its shape and hardens well. Step 3: . Once chocolate is melted, use a spatula or knife to spread it around the inside of a plastic Tupperware container. You can use any shape or size you like as long as the plastic is bendable. Step 4: . I wanted a box that was more shallow than the height of my Tupperware so I only painted the chocolate about half way up the sides of the Tupperware. Once you have a nice thick layer of chocolate, bang the bottom of your Tupperware against the counter top to release air bubble and give the chocolate a smooth finish. Place in the freezer to firm up. Make sure the layer of chocolate is not too thin or it might crack when you try to unmold it after freezing. You can always add another layer of chocolate to the sides and bottom and re-freeze if needed. The thicker the chocolate the less chance of cracking. Step 5: . In the meantime you can use your extra melted chocolate to dip strawberries or fruit of your choice if desired. Add about a tablespoon of shortening per cup of chocolate for dipping fruit to thin out the chocolate to make it easier to dip and to give them a smooth shiny finish. Step 6: . Lay on wax paper and add festive sprinkles or sugars if desired. Place in the freezer to dry. Step 7: . Once your chocolate box is dry and set, remove from freezer. To unmold your box, flip the Tupperware upside down and gently pull the sides of the Tupperware away from the chocolate. You will see the places the chocolate has released from the Tupperware when the Tupperware turns white. The spots that are still brown are the places the chocolate is still stuck to the Tupperware and needs to be released for easy removal. Once you have released the sides, place your thumbs on the top (open side facing down) and gently push to release the bottom of the box from the Tupperware while pulling outward on the sides of the Tupperware. When you can see all of the dark chocolate spots dissapearing and the box is ready to release form the Tupperware, make sure there is a towel or hand underneath to catch the box so it doesn't fall out onto the counter and break. If pieces of the box break off you can use the melted chocolate to re-attach them. Once the box is filled, any small cracks will be covered anyway, so don't worry about minor flaws ;) Step 8: . You can also add sprinkles or pipe a name or a message on the inside (or outside) of the box with melted chocolate to jazz it up for a festive touch. Step 9: . Fill your box with your chocolate dipped strawberries or candy of choice and you're done! If you make a box with taller sides you can decorate the outside too. Simple yet so impressive. Check out our entire Valentine's Day/Romantic Recipes, How-tos and treats by clicking here!", ["diy-edible-chocolate-box-filled-with-chocolate-dip_0", "diy-edible-chocolate-box-filled-with-chocolate-dip_1", "diy-edible-chocolate-box-filled-with-chocolate-dip_2", "diy-edible-chocolate-box-filled-with-chocolate-dip_3", "diy-edible-chocolate-box-filled-with-chocolate-dip_4", "diy-edible-chocolate-box-filled-with-chocolate-dip_5", "diy-edible-chocolate-box-filled-with-chocolate-dip_6", "diy-edible-chocolate-box-filled-with-chocolate-dip_7", "diy-edible-chocolate-box-filled-with-chocolate-dip_8", "diy-edible-chocolate-box-filled-with-chocolate-dip_9"]] [41055, "Introduction: Vegan Spelt Pancakes. A few days ago, My husband made these delicious easy to make spelt pancakes! Just see for yourself, don\u2019t you want 1, 2 or 3? These pancakes are very tasty & very easy to devour too! Enjoy! :) Step 1: Gather Your Ingredients!. Recipe: For 8 medium thicker pancakesIngredients: 250 gr white spelt flour (less than 7 tablespoons) 100 ml unsweetened soy milk (6 +1/2 tablespoons) 2 tablespoons coconut sugar 1 tablespoon canola oil (15 ml) 2 teaspoons vanilla extract/ I use home-made (10 ml) 1 teaspoon baking soda 1/2 teaspoon salt 400 gr lightly sweetened vegan soy yoghurt or coconut yoghurt, room temperature! (3/4 cup +3 tablespoons ) canola oil to fry your pancakes in Step 2: Method!. Take a large bowl & add baking soda & yoghurt. Mix well.In another bowl, add salt, sugar, vanilla extract & oil. Mix well. Now, add yoghurt-baking soda mix to this other bowl & mix slowly your flour through it until it is all used up. Leave this batter to sit on your kitchen counter for about 15 minutes. This way, the batter will sit & get thicker! :) That is what you want! Now, fry your pancakes in a smaller non-stick pan, on medium-high, on 2 sides until golden brown & cooked through! Keep them warm on a plate with aluminium foil over it. Place them on top of each other & attack! These are very lovely with hot maple syrup over them or with the same yoghurt you have used in the pancakes & some lovely home-made jam! MMM,\u2026;)You also can find them on my blog, here: http://sophiesfoodiefiles.wordpress.com/2015/01/26/vegan-spelt-pancakes/", ["vegan-spelt-pancakes-1_0", "vegan-spelt-pancakes-1_2"]] [41056, "Introduction: How to Make White Chicken Chili. I am not a big soup eating person. In fact I strongly dislike most soups. I was very skeptical when I first made this chili. However after trying the first bite I will never stop eating it! Its my absolute favorite and I will make it until the day I die,which hopefully won't be very soon.\u00a0 Step 1: Ingredients. This recipe works best when you have all the ingredients out and ready to go. Make sure you have everything before you start making it!\u00a0 I lb Chicken Breast\u00a0 \u00a0 - cut into bite size pieces 1 medium onion 1.5 teaspoons of garlic powder\u00a0 1 tablespoon vegetable oil\u00a0 2 cans Great Northern Beans\u00a0 \u00a0 \u00a0- rinse and drain these\u00a0 1 can chicken broth\u00a0 1 teaspoon salt\u00a0 1 teaspoon oregano\u00a0 1/2 pepper\u00a0 1/4 teaspoon cayenne pepper\u00a0 1 cup sour cream\u00a0 1/2 cup whipping cream\u00a0 2 cans diced green chilies\u00a0 Step 2: Step One. You will want a saucepan for this step.\u00a0 In the saucepan add the uncooked chicken, garlic powder, onion, and vegetable oil.\u00a0 ( A tip for cutting onions: if you chew gum while cutting onions your eyes will not sting as much) Cook until the chicken is cooked through and no pink is visible.\u00a0 A trick that I have learned is when the juice coming out of the chicken is clear it is cooked through. There is no harm however in cutting the biggest cube of chicken and seeing if it is pink inside. If that is cooked through most likely the others will be to.\u00a0 You don't want salmonella so be sure the chicken is COOKED in the middle.\u00a0 Step 3: Step Two. Now you will see why I told you to have a big saucepan! If you don't have one big enough what I do is I fry the chicken in a sauce pan and then transfer everything into a big pot.\u00a0 Add the beans (that you rinsed and drained), chilies, all the seasonings, and chicken broth.\u00a0 You can mess with the seasonings a bit if you want. Add more if you want more spice, or less if you're like me and can't tolerate spice at all. Like I said earlier it works best if you add these ingredients to a big pot and transfer the chicken. It helps in the next steps as well. \u00a0 Step 4: Step Three. Bring this to a boil! It should take about 10 minutes.\u00a0 After it is boiling reduce the heat and let is simmer uncovered for at least 30 minutes.\u00a0 This lets all of the flavors really sink into the chicken and beans.\u00a0 You don't want to simmer it for more than 40 minutes however because the chicken will dry out.\u00a0 Step 5: Step Four. After it is done simmering remove from heat and and stir in the sour cream and whipping cream.\u00a0 One time I accidentally added these ingredients while it was simmering, no harm was done so don't panic if you do this. It will look really frothy and weird while it simmers. Don't throw it out! It will still look normal after it is removed from heat.\u00a0 It does taste a better if you add these ingredients after you remove the pot from heat. Try to follow the instructions :)\u00a0 Step 6: Serve. Enjoy my favorite meal! I'm glad I got to share this with you. This makes GREAT leftovers. I usually double the recipe so I can have more for about 4 days after!\u00a0 Also, this was on heat so make sure you don't burn your mouth on the first few bites. then you couldn't taste the deliciousness of the \u00a0flavor ! Or anything else for that matter.\u00a0 I sometimes add a few ice-cubes and let them melt in order to get this to a reasonable heat. Hopefully you become as addicted as I am to this.\u00a0 Step 7: Where Did I Get This Recipe?. http://www.food.com/recipe/white-chicken-chili-54230\u00a0 Food.com is a great place to explore new things. Every recipe has a rating given by other people who have tried it. You can even put the ingredients you have and it will give you a recipe that you can use!\u00a0", ["how-to-make-white-chicken-chili_0", "how-to-make-white-chicken-chili_1", "how-to-make-white-chicken-chili_2", "how-to-make-white-chicken-chili_3", "how-to-make-white-chicken-chili_4", "how-to-make-white-chicken-chili_5", "how-to-make-white-chicken-chili_6"]] [41057, "Introduction: Chocolate Peanut Butter Bars. These are so,so good and easy no bake snacks. Step 1: Ingredients . Chunky style peanut butter ( the cheap stuff is just as good if not better)Graham crackersSaltinesMelting chocolateWax paper or foil Step 2: . Start by crushing 4 whole squares of graham crackers and about 4-5 saltines Save a few extra i case you need to add more after the next step Step 3: Mix the Ingredients . Star adding a cup of peanut butter to the crumbs . The mix should be firm but not to dry or too wet.It needs to be able to be firm enough to roll into balls I start with about a cup and adjust until the mix is just right Step 4: Adding the Mix. After you have either rolled your mix into balls or if you want to just drop mix by the tablespoon , put your melting chocolate in the microwave for the recommended time on package. Be sure to check it periodically to make sure it doesn't burn.As soon as you take out of microwave, star dropping a few balls at a time and gently covering each ball.Carefully scoop them back out and place on wax paper covered cookie sheet.Toss them in the fridge for about 20 min. Enjoy!", ["chocolate-peanut-butter-bars_0", "chocolate-peanut-butter-bars_1", "chocolate-peanut-butter-bars_4"]] [41058, "Introduction: Lactose-free Cauliflower \"Alfredo\" Sauce. This creamy cauliflower sauce is a healthy lactose-free alternative to Alfredo sauce. I use lactose-free milk, but you can use a milk substitute like soy milk to make this a fully vegan sauce.My good friend, Jess, taught me this recipe and encouraged me to post an instructable about it so others can enjoy it too! Step 1: Ingredients. Ingredients:\u00bd of a large head of cauliflower1 cup of lactose-free milk (or milk alternative) 1 onion, chopped2 cloves of garlic, chopped 1 tablespoon of lemon juice 1 tablespoon of olive oil salt and pepper to taste Step 2: Cooking the Cauliflower, Onion and Garlic. Cut the cauliflower into florets, add to a pot, cover with water and bring to boil. Cook the cauliflower until you can easily pierce it with fork. Drain.Saute the chopped onions and garlic in the olive oil. Step 3: Blend. In a blender, add the cooked cauliflower, onions and garlic, milk, lemon juice, salt and pepper and blend until smooth.Pour the finished sauce over your favourite pasta dishes. This sauce's mild flavour is great for all sorts of tasty meals!", ["lactose-free-cauliflower-alfredo-sauce_0", "lactose-free-cauliflower-alfredo-sauce_1", "lactose-free-cauliflower-alfredo-sauce_2", "lactose-free-cauliflower-alfredo-sauce_3"]] [41059, "Introduction: Orange-Spiced Tea Eggs. \nThis Asian-inspired treat not only makes a stunning presentation... they're easy to make and\u00a0taste fantastic.\nWarning: Delicious and\u00a0highly addictive!\n\u00a0 Step 1: Ingredients You'll Need:. 6 Hard-boiled Eggs\nFor Marinade:\n6 Orange-spiced Tea Bags (or any flavor of Black Tea.)\n1/4 Cup Balsamic or Black Vinegar\n1/4 Cup Dark Brown Sugar (Packed)\n2 T Salt or 1/4 Cup Soy Sauce\n1 tsp Ground Cinnamon\n4 Cups Water\n3 Drops Black Food Coloring (Optional) Step 2: Hard-boiling Your Eggs.. Place your eggs in a saucepan and cover with cold water.\nBring water\u00a0to a rapid\u00a0boil over high heat. Reduce heat to medium-low and\u00a0simmer gently\u00a0for 14 minutes.\u00a0\nUsing a slotted spoon,\u00a0\u00a0immediately\u00a0place\u00a0boiled eggs into a cold water or ice water bath for 3 minutes.\nRemove from bath and set aside.\u00a0 Step 3: Create Your Orange-spiced Tea Marinade. Combine all of\u00a0the listed Marinade\u00a0ingredients in a 2 quart Sauce pan.\nBring to a boil. Reduce heat, cover and simmer for 30 minutes.\nRemove from heat and let cool for 20 minutes or so. Step 4: Tap-crack Your Hard-boiled Eggs.. Using a teaspoon, use the rounded bottom to gently (but firmly) tap around\u00a0the shell of each egg, creating a fine network of cracks\nAvoid tapping the large end of the egg where the air pocket is, as this will cause the tea\u00a0to flood\u00a0in and compromise the interesting marble pattern you want to create. It won't hurt anything if you do, but the visual\u00a0effect\u00a0will be diminished.\nDO NOT peel the eggs. Step 5: Adding Eggs to Your Orange-spiced Marinade.. I repeat:\u00a0Do not peel the eggs! ;-)\nPour your warm marinade (with the tea bags)\u00a0into a resealable 1 quart container or a ziplock Baggie.\nGently add your eggs and seal your container. If using a baggie, remove as much air as possible. A straw works great!\nAllow the eggs to marinate at room temperature for an hour. Step 6: Refrigerate and Wait.... \nPlace\u00a0the container\u00a0in your refrigerator\u00a0and be patient.\u00a0\nLet the Eggs\u00a0soak for at least 7 days to give the marinade a chance to work it's magic.\nPeel, serve and enjoy... bet you can't eat just one!\nHint for easy-peasy peeling:\u00a0 Roll the egg gently between your palms then start at the large end.", ["orange-spiced-tea-eggs_0", "orange-spiced-tea-eggs_1", "orange-spiced-tea-eggs_2", "orange-spiced-tea-eggs_4", "orange-spiced-tea-eggs_5", "orange-spiced-tea-eggs_6"]] [41060, "Introduction: Tetris Sandwiches. For young geeklings, you can make a fun Tetris puzzle out of a sandwich in a few easy steps. Step 1: Step 1: Make a Sandwich. I would recommend a sandwich made of solid bits (Ham, Turkey, Cheese) rather than PB&J. Step 2: Step 2: Score the Sandwich. Get a bread knife, and cut a series of shallow lines in the top of the bread. Make three equidistant horizontal lines by bisecting the bread, then bisecting the two remaining halves. Then, do the same thing with vertical lines (one in the center, then one on either side). Step 3: Step 3: Cut Out Your Pieces. Keep in mind what the Tetris pieces look like as you cut the sandwiches. The T, the S, the L, and the long bar. You won't be able to make the puzzle out of all of them, but you can get most in a single sandwich. Step 4: Step 4: Wrap the Results. Turn over the sandwich pieces to avoid showing the scoring, then place the results on a plate so that they are no longer in place. Then cover the plate with plastic wrap to keep the pieces in place. Now it's ready to put in your geeklet's lunchbag.Make sure to tell them to play with their food!", ["tetris-sandwiches_0", "tetris-sandwiches_1", "tetris-sandwiches_2", "tetris-sandwiches_3", "tetris-sandwiches_4"]] [41061, "Introduction: Chicken in Peanut Mole Sauce. Many people enjoy the taste of Mexican mole, the famous typical dish that is prepared with different seeds, chiles and other ingredients mixed by artisans to get its famous taste. If you want to try a good Mole there are two options: you buy it in a can (taste is not as good as the traditional) or you visit a Mexican town and buy one (they come as a paste) and use it little by little which is not something you can do every day.In this instructable I am showing how to cook a delicious home made Peanut Mole that will be easy enough (and you will find ingredients easily, too) to prepare the day you want, you will feel closer to Mexico! ;) Step 1: Ingredients. 1 cup of peeled peanuts (it can be the commercial brand you find in the supermarket) 1 piece of bread3 tomatoes 1/2 onion1 chile ancho2 cups of chicken soup Chicken BouillonChicken legs and thighs Step 2: Fry Peanuts. Put your peanuts with a tablespoon of oil in a hot pan at medium heat. Stir them constantly so they don't get burned. When they have a golden look put them in a plate. Step 3: Tomatoes and Onions. Slice your tomatoes and onions and take them to the hot pan with just a little bit of oil. Let them cook for 3 minutes from each side and place them with your peanuts. Step 4: Chile and Bread. This kind of chile usually come with seeds. Open it to take the seeds out first. Put it in the hot pan with some oil and let it fry for 2 minutes from each side. Place the slice of bread in the pan too for 3 minutes from each side. Step 5: Blend. Place your ingredients in a blender when they are not too hot. Use some chicken bouillon to make it easier to blend it together. Step 6: Heat Up. Pour your sauce in a hot pan and let it come to a boil. Step 7: Chicken. Place your chicken pieces in the sauce and bath them. Use a spoon to take them from the pot to the plate and add more sauce on top. Enjoy with rice and fresh corn tortillas!", ["chicken-in-peanut-mole-sauce_0", "chicken-in-peanut-mole-sauce_1", "chicken-in-peanut-mole-sauce_2", "chicken-in-peanut-mole-sauce_3", "chicken-in-peanut-mole-sauce_4", "chicken-in-peanut-mole-sauce_5", "chicken-in-peanut-mole-sauce_6", "chicken-in-peanut-mole-sauce_7"]] [41062, "Introduction: Blackberry Milk Ice Pops. These healthy blackberry milk ice pops will leave you with a smile on your face. Step 1: Ingredients. You will need 3/4 cup of blackberries (i picked mine from my backyard) 1 cup of milk a spoonful of sugar and a hand blender or blender (makes one blackberry milk ice pop) Step 2: Blending. Add the milk,sugar, and blackberries into your mixing cup or blender and blend together. Step 3: Pouring. Pour the mixture into cups and insert a popsicle stick in it or pour it in a posicle maker. Step 4: Freeze. Place the cup with the popsicle stick in it or the popsicle maker in the freezer. Wait for the magic to begin. Step 5: Enjoying. Tear open the paper cup or open the popsicle maker. Enjoy! Be sure to vote for me!", ["blackberry-milk-ice-pops_0", "blackberry-milk-ice-pops_1", "blackberry-milk-ice-pops_2", "blackberry-milk-ice-pops_3", "blackberry-milk-ice-pops_4", "blackberry-milk-ice-pops_5"]] [41063, "Introduction: Mini Chocolate Cars - From Gelatin Molds. How to make Mini Chocolate Cars from a gelatine mold. Silicon molding kits are a bit expensive, in this video I show you a cheap alternative to make food molds. Made out of Gelatin, water and sugar.It\u2019s fun to make and you have endless options and variations with the objects you can put in the gelatin.I wanted to make a Classic Mini because I love those cars. Step 1: Check Out My Quick Video Tutorial!. This video will show you how to make the Chocolate cars out of (homemade) gelatin molds.Along with the video you can follow the (easy) steps below :-) Youtube Video Step 2: Get Your Materials. For the mold I used:20 grams (0.7 oz) of gelatin 20 grams (0.7 oz) of sugar 100 to 150 ml waterFurthermore I used Chocolatepotstoveplastic bucketMini cooper model car (solid, closed windows) or anything you like to make a mold from.oil or grease Step 3: Prepare the Gelatin. Soak the Gelatin for about 5 minutes in cold waterHeat up water and add the sugar and gelatinGive it a stir but don't let it boil. Step 4: Make the Mold. Cover the object (the mini car) and the bucket in oil, so the gelatin will come loose easy later on.Place a little layer of gelatin in the bucket and place the object in position. When the first layer is dry put the rest of the mixture, so the object is fully covered and let it become solid.I use the freezer to fasten this process, it took me about 1 hour. Remove the object carefully from the mold. Step 5: Make the Chocolate Car. make a water bath to melt the chocolatemelt and temper the chocolatewhen the chocolate mixture is done pour it into the moldwait till the chocolate is solid again, it took me about 15 minutes.Remove the chocolate from the mold Step 6: Done. Now the chocolate car is ready. You can also play a bit with colors, give it a white roof and some bonnet stripes for example.Thank you for checking out my Instructable ;-) Please also check out my youtube channel", ["mini-chocolate-cars-from-gelatin-molds_0", "mini-chocolate-cars-from-gelatin-molds_2", "mini-chocolate-cars-from-gelatin-molds_3", "mini-chocolate-cars-from-gelatin-molds_4", "mini-chocolate-cars-from-gelatin-molds_5", "mini-chocolate-cars-from-gelatin-molds_6"]] [41064, "Introduction: Making a Homeade Milkshake. Step 1: Materials. You will need, ice cream of your choice, chocolate syrup (if you want a chocolate milkshake), milk, hand blender or any blender, cups, blending cup (something to blend the ice cream), and an ice cream scoop. Step 2: Scoop Ice Cream Into the Blending Cup . Scoop the ice cream. Step 3: Add Milk. Add milk to about the hight of the ice cream amount. Add more for a thinner milkshake or add less for a thicker one. It is up to you! Step 4: Blend to Your Liking. Blend the ice cream so the chunks get broken up. If you want an even thinner milkshake add more milk and continue to blend. I also added chocolate syrup for more chocolate because who doesn't like chocolate. This should make two servings although you can change it to whatever you want. Step 5: Pouring. Pour the milkshakes out and enjoy! Please vote for me in the frozen foods if you found this helpful! :D ", ["making-a-homeade-milkshake_0", "making-a-homeade-milkshake_1", "making-a-homeade-milkshake_2", "making-a-homeade-milkshake_3", "making-a-homeade-milkshake_4", "making-a-homeade-milkshake_5"]] [41065, "Introduction: Vegan Spelt Cinnamon Rolls Topped With Cashew Caramel Drizzles. A few days ago, I made these healthy vegan spelt cinnamon almond flakes rolls drizzled with home-made cashew caramel drizzles! They are perfect for brunch & breakfast! That sounds very delicious, doesn\u2019t it?? The topping is sweet but the inside tastes just right, filled with coconut sugar, cinnamon & almond flakes! Yummm! Enjoy!These are perfect warm from the oven or the next day, eaten cold. When you eat them, the inside is best enjoyed with some good vegan butter: double yum! :) MMMMM! Step 1: Gather Your Ingredients!. Recipe: For 13 cinnamon rollsIngredients:For the cinnamon rolls:11 gr dry yeast 1/8 teaspoon ground pink salt 200 gr (1 cup + 3/4 cup) organic white spelt flour 180 gr (1 cup +1/2 cup) organic wholemeal spelt flour 34 gr (1/4 cup) coconut sugar 280 ml (1 cup + 2 tablespoons) lukewarm water 1 tablespoon extra virgin olive oil, neutral flavor For the inside: cinnamon coconut almond flake sugar:34 gr (1/4 cup) coconut sugar 1/2 tablespoon ground cinnamon 2 tablespoons almond flakes 60 ml (1/4 cup) extra virgin olive oil, neutral flavor (the same one, as used above) For the cashew caramel drizzles: 75 gr (1/2 cup) soaked cashews, soaked for at least 2 hours in cold water, soak water drained, rinsed under running water & well-drained 3 tablespoons maple syrup grade C a splash of cashew milk a few pinches of ground pink salt Step 2: Preheat Your Oven for the 1st Rise. Add Dry & Wet Ingredients Together.. I preheated my oven to 200\u00b0C (400 F) for 10 minutes & then turned the oven off. In here, I will place my dough bowl in here to let the dough rise until it doubles in size! This will be the 1st rize! In a large bowl, combine 2 flours. Add dry yeast & mix well with a spoon. Scatter your salt all around the sides of the bowl & mix it all in. ( See 1st photo above!!) In another smaller bowl, combine the lukewarm water with the coconut sugar. Mix well with a small whisk. ( See 2nd photo above!) Now, add sugar-water mix to the other bowl & mix well with a spoon. ( See 3rd photo above) Step 3: Make the Dough, Knead It, Add Oil & Knead It Again. Let It Rise the 1st Time!. Place dough onto a silpat or your kitchen counter that you have floured a bit. I floured my hands a bit too, to prevent that the dough sticks. Knead the dough for a few minutes, like you always do. Add oil & knead for about 1 minute or so. I oiled a bowl & placed the oiled dough into it. I placed a clean towel over the top of the bowl & placed the bowl inside the warm oven until it doubles in size. That took me 1 hour! Step 4: While Dough Is Rising, Make the Coconut Sugar-almond-cinnmaon Glaze for the Inside!. While the dough is rising, for the 1st time, make cinnamon-coconut-almond flakes mix. Take a smaller bowl & ad coconut sugar, ground cinnamon & almond flakes. Mix it all together. Add olive oil too & mix well. I put the olive oil in to get the mixture to stick to the dough. You could also use melted coconut oil or melted vegan butter if you prefer. Step 5: After 1st Rise, Knead It for 1 Minute, Roll It Out Into a Rectangular Shape Like This:. When your dough has risen well, it took my dough about 1 hour to rise! Take it out of the bowl & knead it for about 2 minutes. Roll it out into a rectangle shape. The thickness preferred is about 1 cm thick. This is easy to do with a rolling-pin. Flour your rolling-pin too to prevent sticking to the dough! First, you roll it out into the 4 directions. This means to above, to down, to the left & to the right. Then, you fold your 4 sides into the middle of the dough & reroll it all again,\u2026you end up with a rectangular shape! My shape was 31 cm x 30 cm!Now, spread the filling evenly out over the base of your rectangular shaped dough, but leave all around the corners sides 1 cm free! I brushed it on with a spoon & a small brush.You can roll the dough into the final log, into a sausage shape, trying once again to be as precise as possible so that you will get nice and even final rolls. To close the log, on the edges, brush a little water on the clean piece of dough that you didn\u2019t brush with the coconut sugar-cinnamon-almond flakes mix before and finish rolling the log to complete the process. See that every roll has enough filling in it & is precisely all evenly thick. You could change that with your hands. With help of a big knife, see that you make top cuts, that are all equally sized. Cut for 1/3 into your long roll to make 13 equal sized rolls.( See last photo above!) Step 6: Reroll Every Piece Again to Make Them More Tight, Firm & Big!. Then, I rerolled every piece because I am not good in folding them tightly, firm & neat. I carefully opened a roll & rerolled them firmly & tightly packed with my hand. I also did this with the other cut up rolls. I placed them all into a fitted oiled baking dish, side by side, with the cut opening up! ( See last photo above!) Step 7: Now, Comes the 2nd Rise & Bake Into the Oven!. Cover them with a clean kitchen towel & leave them to rise for another 30 minutes into a warm place. I reheated my oven to 200\u00b0C (400 F) for 5 minutes. I turned oven off & in went the cinnamon rolls. I left them to rise for 30 minutes. This is the 2nd rise. After 30 minutes, your rolls will have swollen & risen well. All of the dough rolls now stick together,\u2026that is what you want! ;) Ooh yes! Now, place them in the middle of your oven & bake for about 15 minutes or until they are golden brown & cooked through. Test with a small test pin. Step 8: Make the Cashew Caramel Into Your Vitamix Blender.. While your rolls are baking, make the cashew caramel. Take Vitamix container & add soaked drained cashews, maple syrup & few pinches of that pink salt. Blend onto high & high-speed for about 10-15 seconds. I also used my tamper. Your cashew caramel will be sweet but not too sweet. Maybe it will be too thick so made it less thick by adding a splash of cashew milk & blended again. Yummy! Step 9: Now, Drizzle the Cashew Caramel Over the Baked Top of Your Cinnamon Rolls & Place Into the Turned Off Oven to Set!. Take your cinnamon rolls out of the oven & place onto your kitchen counter. With help of a spoon, drizzle that lovely cashew caramel a bit over the top of the rolls, as much or as little as you want! Put them into the turned of warm oven for about 10 minutes to set the glaze,...it worked! :) (I had 1/2 of the cashew caramel left. Use it to dip some fruits in,\u2026very yummy too!These are excellent on their own with that topped drizzle when still bait warm but they are also very yummy eaten cold, on room temperature the next morning. The topping is sweet but the inside tastes just right, filled with coconut sugar, cinnamon & almond flakes! the inside is also yummy smeared with some good vegan butter: double yum!You can also find this tasty recipe here on my blog: http://sophiesfoodiefiles.wordpress.com/2016/08/10/vegan-spelt-cinnamon-rolls-cashew-caramel-drizzles/", ["vegan-spelt-cinnamon-rolls-topped-with-cashew-cara_0", "vegan-spelt-cinnamon-rolls-topped-with-cashew-cara_1", "vegan-spelt-cinnamon-rolls-topped-with-cashew-cara_2", "vegan-spelt-cinnamon-rolls-topped-with-cashew-cara_3", "vegan-spelt-cinnamon-rolls-topped-with-cashew-cara_4", "vegan-spelt-cinnamon-rolls-topped-with-cashew-cara_5", "vegan-spelt-cinnamon-rolls-topped-with-cashew-cara_6", "vegan-spelt-cinnamon-rolls-topped-with-cashew-cara_7", "vegan-spelt-cinnamon-rolls-topped-with-cashew-cara_8", "vegan-spelt-cinnamon-rolls-topped-with-cashew-cara_9"]] [41066, "Introduction: Kevin Brauch's Delicious Summer Cocktail (Learn an Easy Fire Trick As Well!). This is one of my favorite summer cocktails, created by yours truly. I'm quite happy with how this worked out. Hope you enjoy it as well. Let me know what you think and for more recipes and tips check us out on other platforms. Looking forward to hearing from you! Step 1: Check Us Out for More Recipes and Tips!. YouTubehttp://www.youtube.com/user/ThirstyWithATwistTwitter:@ThirstyTwistCheers! Step 2: Enjoy! and Remember You Can Use the Fire Tip With Other Cocktails!. ", ["kevin-brauchs-delicious-summer-cocktail-learn-an-e_2"]] [41067, "Introduction: How to Take the Bite Out of Onions. Onions and I have a complicated relationship. We get along great when they're grilled or saut\u00e9ed, but not when they're raw... These simple tricks for how to take the bite out of onions have brought harmony back to our friendship and helped us to get along in all situations! Step 1: Slice or Dice. Chop or slice or dice your onion(s) into whatever final shape you want for your recipe/dish. Step 2: How to Soften & Sweeten Raw Onions. If you are making a dish that requires a slightly softer onion (like a kale salad), bury your raw slices in salt and let sit for at least 10 minutes, can be more. Pour salt and onions into a colander and shake off the salt and then rinse with water. Step 3: How to Remove the Bite From Raw Onions. To remove the bite and bad breath associated with eating raw onions, while still keeping them crispy, place the slices in a bowl of ice water for at least 10 minutes. (Can be left up to a few hours)Drain and use. Your tummy, and everyone you come in contact with that day will thank you!! :)", ["how-to-take-the-bite-out-of-onions_0", "how-to-take-the-bite-out-of-onions_1", "how-to-take-the-bite-out-of-onions_2", "how-to-take-the-bite-out-of-onions_3"]] [41068, "Introduction: Crispy Fried Smoked Chicken. Deliciously juicy and tender Crispy Fried Smoked Chicken. See how to make it here: Step 1: Add Wood Chips. Wood chips soaked (I used mesquite) Step 2: Season Chicken. Cut the leg quarters into drumsticks and thighsSmoke the chicken for 1 hour to an hour and 15 minutes (until internal temp is at least 164 degrees) Step 3: The Rest. Batter the chicken and fry for 5 minutes Step 4: Time to EAT!. Step 5: . ", ["crispy-fried-smoked-chicken_1", "crispy-fried-smoked-chicken_2", "crispy-fried-smoked-chicken_3", "crispy-fried-smoked-chicken_4"]] [41069, "Introduction: 3-Ingredient Pancake Balls. In search of a quick, healthy breakfast? You'll be looking forward to your next breakfast with this recipe. These pancake balls are easy to make, low calorie, and you probably already have the ingredients in your pantry! Step 1: Ingredients. Non-Stick Cooking Spray 1 Egg 1 Banana Step 2: Prepare the Cake Pop Maker. Liberally spray the cake pop maker with cooking spray and plug it in. Close the lid to allow it to heat up.Note:If you don't have a cake pop maker, you can still make these pancakes. Instead of cooking in the cake pop maker, cook as you would normal pancakes. You won't be able to make the pancakes into balls, but they'll still be just as yummy! Step 3: Mash the Banana. Put the banana into a bowl (I used one with a lip for easy pouring) and mash with a fork until smooth. Step 4: Add the Egg. Crack the egg into the mashed banana and stir until completely combined. Step 5: Cook the Batter. Pour the batter into the cake pop maker, almost filling each mold to the top. Close the lid and allow to cook for about 2 minutes. Step 6: Rotate the Pancakes. After about 2 minutes, take a spoon and scrape the sides of one of the molds. Flip the pancake so that the top gets cooked further and becomes round. Repeat this for each mold. With the lid of the cake pop maker open, cook for 1 minute, until the pancake balls are slightly golden brown and cooked through. Step 7: Remove and Repeat. Remove the cooked pancake balls into a separate container. As before, prep the cake pop maker with cooking spray and repeat steps 5 and 6 with the remaining batter, until all of the batter has been cooked. Step 8: Serve and Enjoy!. ", ["3-ingredient-pancake-balls_0", "3-ingredient-pancake-balls_1", "3-ingredient-pancake-balls_2", "3-ingredient-pancake-balls_3", "3-ingredient-pancake-balls_4", "3-ingredient-pancake-balls_5", "3-ingredient-pancake-balls_6", "3-ingredient-pancake-balls_7", "3-ingredient-pancake-balls_8"]] [41070, "Introduction: 5 Minutes Spicy Tuna Courgetti. When it comes to dinners I'm all about the quick and easy - who has time to slave over the stove for an hour or 30 minutes at the end of the day, not me! I tend to fancy something filling, flavourful and so quick that I can go from kitchen to Netflix in 5 minutes.This recipe will do just that, it's quick and easy, and most importantly delicious. You'll be surprised!It is also really healthy and will help you towards your physical goals. #fitfam Step 1: Ingredients. Here are the ingredients needed to make this meal1 Medium courgette1/2 a can of chopped tomatoesA can of tunaScotch bonnet1 vegetable stock cubeBasil (optional) Step 2: The Sauce. Making this rich and delicious tomato sauce is so easy, all you have to do is;Blend the tomatoes, scotch bonnet and stock cube together.Microwave on high for 3 minutes.Sauce done!!Next the courgetti... Step 3: The Courgetti. For the courgetti (courgette spaghetti) you can use a spiralizer, Julienne slicer or even a potato peeler.Wash the courgette and chop the ends off.Slice or shred the courgetteSoak in boiling water for 1 Minute (This will soften the courgetti but leave it with a little bite). Step 4: Put It All Together. Dunk the can of tuna on the courgetti.Stir in the tomato sauce.Sprinkle some basil if you want... And BOOM! All done, quick, easy and healthy.", ["spicy-tuna-courgetti_0", "spicy-tuna-courgetti_1", "spicy-tuna-courgetti_2", "spicy-tuna-courgetti_3", "spicy-tuna-courgetti_4"]] [41071, "Introduction: Avocado Grilled Cheese Sandwich. \n Eating grilled cheese sandwiches always reminds me of my childhood, so they have become a comfort food in my kitchen. \u00a0I have also recently developed a love for avocados, so I thought I would combine the two. I did and it made for the best grilled cheese sandwich I have ever had in my life.\u00a0 \t\u00a0\n\t\u00a0\n\t\u00a0\n\t\u00a0\n\t\u00a0\n\t\u00a0\n\t\u00a0\n\t\u00a0\n\t\u00a0\n\t\u00a0\n\t\u00a0\n\t\u00a0\n\t\u00a0\n\t\u00a0\n\t\u00a0\n\t\u00a0\n\t\u00a0\n\t\u00a0\n\t\u00a0\n\t\u00a0\n\t\u00a0\n\t\u00a0 Step 1: Ingredients. \n To start off, you need to gather the ingredients:\n-two slices of bread\n-two slices of cheese\n-one avocado\n-butter \t\u00a0\n\t\u00a0\n\t\u00a0\n\t\u00a0\n\t\u00a0\n\t\u00a0\n\t\u00a0\n\t\u00a0\n\t\u00a0 Step 2: Preparing the Avocado. \n 1. Cut the avocado in half with a knife\n2. Using a spoon, scoop out the fruit from the outer skin.\u00a0\n3. Put aside for later storage the side with the pit.\n4. Take the other side and slice it into small slices. (Notice in the picture, I made about six slices) \t\u00a0\n\t\u00a0\n\t\u00a0\n\t\u00a0\n\t\u00a0\n\t\u00a0\n\t\u00a0\n\t\u00a0\n\t\u00a0\n\t\u00a0\n\t\u00a0 Step 3: Preparing the Bread. \n 1. Measure out about 1 tablespoon of butter. This should be just enough to lightly coat both pieces of bread.\n2. Spread 1/2 tablespoon on one side of one piece of bread.\n3. Repeat previous step on the other piece of bread.\u00a0 \t\u00a0\n\t\u00a0\n\t\u00a0 Step 4: Preparing the Cooking Surface. \n 1. Spray a light coat of cooking spray on the frying pan.\n2. Turn the stove to medium heat. (This will allow the cheese to melt without burning the bread.) \t\u00a0\n\t\u00a0\n\t\u00a0 Step 5: Putting It All Together. \n 1. Place one slice of bread in the middle of the frying pan, buttered side facing down.\n2. Place one slice of cheese on top of bread.\n3. Arrange avocado slices across the bread surface.\n4. Place the other slice of cheese on top of the avocado slices.\n5. Place the other slice of bread on top, buttered side facing up.\u00a0 \t\u00a0\n\t\u00a0\n\t\u00a0\n\t\u00a0\n\t\u00a0 Step 6: Cooking the Sandwich. \n 1. Leave the sandwich as is for about 30 seconds.\n2. Flip the sandwich so the other side is exposed to the heat.\n3. Leave for about 30 seconds.\n4. Continue this process of flipping back and forth until the bread is a nice golden-brown, like shown in the picture.\u00a0\n5. Double check that the cheese has adequately melted before removing from heat.\u00a0\n6. Once finished, cut the sandwich open if you'd like and enjoy! \t\u00a0\n\t\u00a0\n\t\u00a0", ["avocado-grilled-cheese-sandwich_0", "avocado-grilled-cheese-sandwich_1", "avocado-grilled-cheese-sandwich_2", "avocado-grilled-cheese-sandwich_3", "avocado-grilled-cheese-sandwich_4", "avocado-grilled-cheese-sandwich_5", "avocado-grilled-cheese-sandwich_6"]] [41072, "Introduction: Monkey Bread. When I was a child my mother would make a delicious treat called Monkey Bread. Me and sister\u00a0loved our\u00a0mom's monkey bread, it\u00a0was\u00a0extremely\u00a0good. She\u00a0would\u00a0give us a little\u00a0sample\u00a0of it right\u00a0as it was cooling down and even that little piece was enough to make\u00a0any human's\u00a0mouth water, it was hands down my favorite dish\u00a0that my mother\u00a0cooked. However, the problem with my mother's Monkey Bread is that she\u00a0would only make it\u00a0three times a year, and those three times were on Thanksgiving, Christmas, and the Fouth of July. Since she only made it on those specific days it would make us look forward to those holiday dinners.\u00a0Me and my sister would countdown to those holidays\u00a0several weeks\u00a0before it actually arrived, all because of the anticipation of my mom's amazing Monkey Bread. Unfortunately, we would anticipate it so much that when that amazing time finally came we would eat the Monkey Bread\u00a0too fast leaving us with nothing but a shortly\u00a0lived memory and an even\u00a0stronger craving for more.\u00a0Any time we would ask mom to make us Monkey Bread for any day other than those three holidays she would\u00a0always decline our offer. It just was not fair that we had to wait so long\u00a0to enjoy this delicious treat. All of this changed on my 21st\u00a0birthday when me and my sister were begging my mother to make me some Monkey Bread for my birthday. My mother once again said no but made a counteroffer of teaching us how to make it so that way we will never have to beg her about it ever again. After learning how my mother makes her Monkey Bread, I have come to realize just how easy it\u00a0is to make, and\u00a0I am going to teach you exactly how to do it. - The estimated time of completing this task is about an hour altogether. - The skill level of this task\u00a0is\u00a0about\u00a0easy to medium. Almost anyone can make a\u00a0great batch of Monkey Bread. However, since it requires working with the oven and\u00a0hot contents and food i strongly suggest that\u00a0only people over the age of 17 years old\u00a0make Monkey Bread. Anyone younger than 17 years old should be supervised. Step 1: Ingredients and Materials. - (3x) 7.5oz Cans of Pillsbury Buttermilk Biscuits - 1 Stick of Butter - 8oz of crushed almonds, walnuts or pecans (your choice) - 1 cup of sugar (strongly suggest having butter at room temperature) - 1 cup of brown sugar - 2 tablespoons cup of cinnamon - 1 bunt pan - 1 large sized Ziploc bag - 1 food scissors - 1 sheet of wax paper - 1 measuring cup Step 2: Preparation. ***The first thing you are going to want to do is make sure\u00a0that all of your tools are clean. Be sure to wash hands thoroughly as well because you will be coming into contact with the ingredients a lot throughout this process. -Grease\u00a0the bunt pan thoroughly. (You can do this task with pam or use some butter) - Take out\u00a0a sheet of wax paper. Should be around a foot long. - Preheat the oven to 350 degrees. Step 3: Assembly. - Cut each individual uncooked biscuit into 4 equal pieces and lay it on the wax paper \u00a0\u00a0 ~Do this for every single\u00a0 buiscuit until you have none left and the wax paper is filled with mini pieces of biscuits - Pour both the cinnamon and sugar into the plastic Ziploc bag \u00a0\u00a0\u00a0 ~Be sure to shake and mix the Ziploc bag\u00a0thoroughly\u00a0to properly mix the cinnamon and sugar together - Sprinkle your choice of nuts into the bottom of the well greased (or buttered) bunt pan - Gently add the sliced biscuits into the bag of\u00a0cinnamon and sugar mixture. \u00a0\u00a0\u00a0 ~\u00a0With the sliced mini biscuits in the Ziploc bag shake the bag until each biscuit is well\u00a0coated in the mixture \u00a0\u00a0\u00a0 ~ Repeat this process until all of your slice biscuits are coated - After all of the slices are coated, put them into the greased bunt pan \u00a0\u00a0\u00a0 ~ Layer the pieces accordingly (refer to the last picture above) Step 4: Making the Sauce. - Melt the 1 stick of room temperature butter in a pan over medium heat. - Add brown sugar to melted butter until fully incorporated. \u00a0\u00a0\u00a0~ Stir occasionally - Let the butter and brown sugar mixture cook slowly until the sides of the pan start to bubble. - Let the brown sugar mixture cool down until thickened. - Once the sauce is cooled down pour the sauce over the biscuit pieces that are in the bunt pan \u00a0\u00a0\u00a0~ Spread evenly with a near spatula \u00a0\u00a0 ~ Sprinkle additional nuts over the sauce (optional) Step 5: Bake. - Carefully place the bunt pan into the preheated oven. \u00a0\u00a0 ~ Place on middle rack for best baking position - Set the timer for 40 minutes to let cook. ***WARNING \u00a0\u00a0\u00a0\u00a0\u00a0 *Do not open the oven door when baking.This will\u00a0cause the Monkey bread to \"fall\" and will not maintain a good risen shape\u00a0 Step 6: Post Baking. ***CAUTION: When Monkey Bread is done baking the bunt pan and all of its content will be extremely hot and may cause burns. Be sure to wear protective hand gear and pulling the Monkey Bread out of the oven. - Carefully take out the Monkey Bread out of the oven and place onto the stove - Once on the stove let the Monkey Bread cool off for roughly 10 minutes \u00a0\u00a0 ~CAUTION: the monkey brains will be extremely hot - After 10 minutes has past and the\u00a0bunt pan\u00a0has cooled off place your serving plate ontop of the bunt pan - Carefully flip the entire bunt pan so that it\u00a0is\u00a0upside down sitting on top of your serving plate - To get the Monkey Bread\u00a0out of the plate gently tap on the top of the bunt pan so that it loosens up the Monkey Bread - Once loose simply lift the bunt pan off of the Monkey Bread. - Enjoy!", ["monkey-bread-3_0", "monkey-bread-3_1", "monkey-bread-3_2", "monkey-bread-3_3", "monkey-bread-3_4", "monkey-bread-3_6"]] [41073, "Introduction: 5-minute Chocolate Balls. Quick and delicious Rum Balls recipe (with or without rum!). These tasty treats whip up in no time, and are completely addictive. Whether you need a chocolate fix or a quick gift, these are sure to please. Step 1: Ingredients. A food processor will help you cut through this recipe in a cool five minutes or less!\n\t\t1 1/4 cups (120 grams) vanilla wafer cookies, shortbread, or graham crackers (about 35 Nilla brand wafers)\n\t\t1/2 cup (55 grams) powdered (confectioners) sugar\n\t\t2 tablespoons (12 grams) cocoa powder (Dutch processed or regular unsweetened cocoa powder)\n\t\t2 tablespoons light corn syrup\n\t\t1/4 cup (60 ml) COLD* liquid: juice; rum; water + rum extract (or your favorite); or whatever else you can imagine -- I did one batch with OJ and one with rum\n\t\t1 1/2 cups (140 grams) pecans (hazelnuts, walnuts, or almonds can be used - and toasting them beforehand makes them awesome! but will probably result in longer than 5 minutes)\n\t\t1/2 cup (55 grams) topping - crushed nuts, powdered sugar, cocoa powder, flaked coconut, go crazy\nMakes about 2 dozen decent-sized chocolate balls.*the liquid being cold will help the balling process and reduce or even eliminate the need to refrigerate before shaping Step 2: Mix It Up!. \n\t\tProcess the cookies and pecans(opt) in the food processor until finely ground.\n\t\tAdd powdered sugar and cocoa powder and process until combined.\n\t\tAdd corn syrup and liquid and mix well. Yes, you can do this in the processor too! Blend until it creates one massive lump on the side of the bowl. Step 3: Form Balls. \n\t\tGrease your hands (trust me on this one) and shape mixture into 1 inch (2.54 cm) balls.\n\t\tRoll the finished balls in the toppings of your choice. (I used powdered sugar and crushed nuts)If the balls are too sticky for you to work with, you can stick 'em in the freezer for a couple minutes or in the fridge for a few hours. I'm guessing that would work. . . I've never had the patience to find out! Step 4: Try to Share!. If you don't eat them all yourself in one sitting, try to remember to bring them in to share with your colleagues/peers the next day. These are perfect little gifts to give too. A sandwich baggie with a colorful ribbon even makes it look like you put a lot of thought into it!", ["5-minute-chocolate-balls_0", "5-minute-chocolate-balls_1", "5-minute-chocolate-balls_2", "5-minute-chocolate-balls_3", "5-minute-chocolate-balls_4"]] [41074, "Introduction: How to Make No-Bake Cookies. Have you ever wanted to make cookies in a jiffy without the hassle of dozens of ingredients, an oven, and a big cleanup? Your answer is right here. These no-bake cookies are easy to make without the need for many appliances and ingredients, meaning that you can easily make these delicious cookies without having to search for complicated ingredients. With the holidays right around the corner, this is an easy treat that you can bring to holiday events to share! This recipe is brought to you by culinary experts, Audrey Belancin and Nicolas Villacis. Step 1: What You'll Need. Ingredients1 cup white sugar 2 tbs of cocoa powder \u00bc cup milk \u00bc cup margarine \u00bd tsp of vanilla extract 1 pinch of salt \u00bc cup peanut butter 1 \u00bd cups of quick cooking oats \u00bc-\u00bd cup of candy of your choice (optional)M&Ms Mini Reese\u2019s Crushed Oreo\u2019s Sprinkles Utensils/ToolsLarge microwave-safe bowl Large spoon Microwave Cookie Sheets/Large Tray Wax Paper FridgeMeasuring cups (optional)Measuring spoons (optional)Plastic wrap/paper plate or anything else on hand to cover bowl (optional) Step 2: Heating. Measure milk and butter and add these ingredients to the large, microwave-safe bowl. Melt the two previous ingredients together for 1-3 minutes, depending on microwave strength. Ensure that you cover the bowl before microwaving. After the milk and butter have melted, mix in sugar, cocoa powder, and a pinch of salt. Ensure to recover the bowl. Insert the bowl with the mixed ingredients and microwave for 1 minute. After a minute has passed, stir the mix so that the consistency is even. Microwave for an additional minute until the mixture begins to boil. After heating the ingredients, ensure to stir the mixture so that it has the same consistency throughout. Step 3: Add More Ingredients. Measure the peanut butter and vanilla and add to the melted mixture of butter, sugar, cocoa, and milk. Ensure that these are mixed completely. Step 4: Add Final Ingredients. Slowly add in and stir a cup of oats to the mixture. After adding only a cup of oats, add the candy of your choice to the bowl and mix. Add the remaining oats to the bowl and stir. The mixture should be mixed completely so that it is an even consistency The mixture should be moist enough to stick to itself, but not too liquidy where it cannot form balls. **Note: if the cookies are too dry/crumbly, add additional milk or peanut butter. If they are too moist/runny, add additional oats until the mixture is solid enough to form balls for the cookies.** Step 5: Shape the Cookies. Drop spoonfuls onto a cookie sheet that is lined with waxed paper. After all of the cookies are placed on the sheet, you can add some personal touch by sprinkling additional candy or sprinkles on top. Step 6: Cool the Cookies. Place the cookie sheets in the fridge for at least one hour before enjoying! Step 7: Enjoy!. Eat and enjoy the cookies that you worked so hard to make! Make sure that you share!References1) http://www.readyseteat.com/recipes-No-Bake-Oatmea...2) http://allrecipes.com/recipe/16617/no-bake-cookie...", ["how-to-make-no-bake-cookies-personalize-them_0", "how-to-make-no-bake-cookies-personalize-them_1", "how-to-make-no-bake-cookies-personalize-them_2", "how-to-make-no-bake-cookies-personalize-them_4", "how-to-make-no-bake-cookies-personalize-them_5", "how-to-make-no-bake-cookies-personalize-them_6", "how-to-make-no-bake-cookies-personalize-them_7"]] [41075, "Introduction: How to Make Butterbeer From Harry Potter. Butterbeer is a great dessert-drink for any Harry Potter fan! I figured out the recipe when I was drinking the actual butterbeer from Universal Studious and figuring out the tastes. Other than that, I did some research. I actually created this recipe by myself! Step 1: Ingredients . This is the simplest way to make butterbeer!-cream soda-caramel syrup-cup Step 2: Caramel . Pour the caramel syrup into your cup until it forms a thin layer of the sauce on the bottom. Step 3: Oh Yes, It's Fizzy. Open your can of cream soda, and pour it into the cup slowly. If the cup fills up, wait for the fizz to go down. Then, continue to pour. When your done, mix up the brew. Step 4: DONE!. Double, doubleToil and troubleFire burn and cauldron bubbleDouble, doubleToil and troubleSOMETHING WICKED THIS WAY COMESHeehee! Enjoy your concoction, and watch some Harry Potter movies!", ["how-to-make-butterbeer-from-harry-potter_0", "how-to-make-butterbeer-from-harry-potter_1", "how-to-make-butterbeer-from-harry-potter_2", "how-to-make-butterbeer-from-harry-potter_3", "how-to-make-butterbeer-from-harry-potter_4"]] [41076, "Introduction: How to Make Delicious Crab and Chicken Rolls. These are... heavenly! \nMade with chicken or crab, noone will be able to stop eating them fresh from the oven. Even leftovers, if there are any, are not safe from being microwaved and devoured.\nTrust us, these are perfect for any type of gathering or party. Step 1: What You Need. \n We will be making a batch of crab rolls and a batch of chicken rollsIngredients2 cans of chicken (you can cook your own chicken breast and chop/flake it for this, but we think the canned chicken tastes the best in the finished product)4 cans of Crescent Rolls (2 for each batch)16 oz of Cream Cheese with Chives (if you want to be lazy like we were, get the cream cheese with onion and chives. If you dont want to be lazy you will need either fresh or dried chives and you will need a handful or so for each batch of filling)1 8oz Package of Imitation Crab meat (imitation mainly for my stomach, but go ahead and feel free to use real crab and even fresh crab)Pam or oil to grease the cookie sheetsStove Top Stuffing Mix (optional, and not shown in any pictures)Utensils you will need2 cookie sheets Step 2: Chicken Batch Filling. Grab the 2 cans of chicken and open them up. We recommend a can opener.\nPut the chicken in a mixing bowl.\nAdd 8 ounces of the Cream Cheese (if you are using fresh or dried chives, here is where you add them in).\nMix. Step 3: Crab Batch Filling. For the Crab Batch Filling, open up the crab.\nPut it in another mixing bowl. Break up the pieces to smaller chunks if you need to.\nAdd in the remaining 8 ounces of cream cheese.\nMix together. Step 4: Making the Rolls Pt 1. Now that the filling is all made, open up the crescent rolls and grease the cookie sheets.\nPreheat the oven to 350 degrees, or whatever the crescent roll package states. Step 5: Folding the Rolls. Unroll the rolls and break them up into their triangles.\nHold the triangle like so. Step 6: Folding the Rolls 2. Fold up the longer corner like so. Step 7: Folding the Rolls 3. Put the roll in one hand and use your other hand to smash it flat, like so. Step 8: Filling the Roll. Scoop out a spoon or fork-ful and put it in the middle of the roll, like so. Step 9: Folding the Rolls 4. Now fold up the sides and pinch them together so that the roll stays closed. See the pictures below. Step 10: Repeat. Set it on the cookie sheet.\nRepeat steps 5-9 for each roll until all of the filling is used up.\nYou may actually have a bit of the crab left unused (we never seem to have any extra of the chicken, just the crab) so get some crackers and eat up the rest of the crab filling. Step 11: Optional Step: Stuffing Mix. This is the unpictured optional step where you add stuffing mix to the top of the rolls for a nice crispy-ness that also adds a bit of additional flavor. You can't go wrong either way.\nTake the stove top stuffing mix.\nEmpty a good amount into a mixing bowl.\nTake each roll, and press the top of the roll into the stuffing mix, coating it.\nMake sure to use a bit of pressure, so that the stuffing mix doesnt fall off. Doing it this way keeps you from needing to coat the top of the roll in either butter or egg whites to stick the stuffing mix.\n Step 12: Cook and Eat!. Put the rolls into the 350 degree heated oven (or whatever the roll package states in case it's different).\nCook them for 17-20 minutes, making sure to keep a close eye on them near the end. Take them out once they get a good golden brown, if need be, use a toothpick to confirm the middle is good and hot.\nLet them cool just long enough to not be mouth-burning hot and dig in!\nLeft overs are great heated for around 30 seconds in a microwave, though they will not be crispy and will require a fork to eat. Still, very good.\n", ["how-to-make-delicious-crab-and-chicken-rolls_0", "how-to-make-delicious-crab-and-chicken-rolls_1", "how-to-make-delicious-crab-and-chicken-rolls_2", "how-to-make-delicious-crab-and-chicken-rolls_3", "how-to-make-delicious-crab-and-chicken-rolls_4", "how-to-make-delicious-crab-and-chicken-rolls_5", "how-to-make-delicious-crab-and-chicken-rolls_6", "how-to-make-delicious-crab-and-chicken-rolls_7", "how-to-make-delicious-crab-and-chicken-rolls_8", "how-to-make-delicious-crab-and-chicken-rolls_9", "how-to-make-delicious-crab-and-chicken-rolls_10", "how-to-make-delicious-crab-and-chicken-rolls_12"]] [41077, "Introduction: Easy Fermented Garlic. Raw garlic is very good for you, but not everyone can handle its heat. Fermenting garlic will temper its heat quite a bit while giving you some healthy bacteria (probiotics) at the same time. Fermenting garlic is very easy and takes very little time! Look, I'll show you. Step 1: Ingredients and Materials. You don't need much. \u2022 garlic: I used 6 heads in all. Get enough to mostly fill your jar. \u2022 brine: Mix 4 cups of water with 4 1/2 tablespoons of coarse sea salt. It'll dissolve in time. There. I said you didn't need much! Step 2: Prep and Cut Garlic...and a Trick!. Cut the stem ends off of each head of garlic. And now for the trick! To remove the skins, just throw the garlic heads into a metal pot. Seriously, you can throw them in. If you are a conscientious objector, place them gently into a metal pot. Violently shake the pot for 5-10 seconds and voila! The garlic has been de-skinned.Now slice each clove of garlic in half, long-ways. Put them in your jar. I counted them as I went and found that I got almost exactly 10 cloves of garlic per head. A little bonus trivia for you. Step 3: Add Brine . Pour the brine into your jar until it easily covers the garlic. If you have any rebellious floating cloves, push them down with a chopstick or something else made of wood or plastic. I have heard that metal can negatively react with your fermentation, so you may as well play it safe and leave your metal in the drawer. Step 4: Wait Several Weeks. Now just be patient. Fermentation takes at the very minimum several days to a week, but the longer you wait, the better your results and the more numerous and varied your good bacteria. For fermented garlic, the general consensus is to wait 3 to 4 weeks for full maturity.Optional adjustment: Within a week, those rebellious floating cloves from the previous step may keep trying to rise to the surface. These surface cloves have the potential of going bad, so you need to put something on the top to keep the garlic submerged. One option is to fill a baggie with water (or brine, to be safe in case it opens) and lay it on the top to push the garlic down. Another option is some other sort of weight like a sanitized stone or glass. In my case, I started with the first option but then moved the garlic to a bigger jar and pushed the garlic down with a silicon coffee mug topper. Step 5: Eat When Ready!. Try the garlic every week or so. When it is to your liking, put it in the refrigerator. It will continue to ferment, but at a much slower pace. It will last in the fridge for a very long time, unless you love it and can't stop eating it!Eat the garlic as is, or chop it up and put it in your salads, dips, or other cold dishes. You can put it in cooked dishes if you want, but you'll lose all that probiotic goodness if you do. For a similar type of dish, try the Instructable I made on Easy Fermented Onions. Enjoy, and happy fermenting!", ["easy-fermented-garlic_0", "easy-fermented-garlic_1", "easy-fermented-garlic_2", "easy-fermented-garlic_3", "easy-fermented-garlic_4", "easy-fermented-garlic_5"]] [41078, "Introduction: Iced Toddy. hey, this is my first instructable so hope ya like it, ive had to use stock photos but that shouldnt matter too much. I came up with this idea because I love whiskey but hot toddys were a bit too hot in the summer months, its simple but effective. small disclaimer: it dont look pretty but it tastes great :-) Step 1: Gather Your Supplies. you will need:1. a shot glass of lemon juice2. 2 shots of whiskey3. 2 teaspoons of sugar4. 3 teaspoons of instant lemon tea5. a tiny amout of cinnamon and nuttmeg (optional)6. a pint glass full of iceto decorate use a couple mint leaves and a slice of lemon Step 2: Make It. put all the ingredients (minus the mint leaves and the slice of lemon) into a blender. blend it until it looks like a slushy.add the slice of lemon and the mint leaves just to make it feel a bit more fancy, I normally skip that part :-) Step 3: Drink Up and Enjoy. to be honest the measurements I used are set to my taste, you might wanna tweak it a lil until you find the right balance for you", ["iced-toddy_0", "iced-toddy_1", "iced-toddy_2", "iced-toddy_3"]] [41079, "Introduction: Decadent Chocolate Truffle Dessert Shells. The Decadent Chocolate Truffle Dessert Shells are perfect for any occasion, from weddings to casual gatherings. They are fairly simple and quick to make. This step-by-step will show you how to make the miniature chocolate shell and give you a few ideas of what to place inside of it. Step 1: Ingredients. The first thing you need to do is get all your equipment together.\n1. Chocolate is a must. (You can use your favorite brand of chocolate. I prefer buying the 10 lb bars. I break them down into smaller pieces and melt them. )\n2. You will need a mold to make the chocolate shell. (Michael's has some great molds to choose from.)\n3. Truffle mixtures are what I used to fill the shells with. You can use other ingredients, such as frosting or peanut butter, etc ...\n*One truffle mixture I used was made with an equal amount of chocolate and whipping cream. Another truffle mixture I used in the example, was made with cream cheese, white chocolate and whipping cream.\n*These truffle mixtures stay a creamy substance. You can also add flavors to the truffle mixtures you make to spice things up.\n4. Lastly, you will need something to decorate the top of your truffle cup with. I used fruits, nuts and chocolate shavings in the following examples. Step 2: Making the Chocolate Shell. Now that you have your tools and ingredients you can get started.\u00a0\nTo make the chocolate truffle shell, you will need your melted chocolate and your shell mold.\u00a0\n1. Fill the whole cup of the mold with your melted chocolate.\u00a0\n2. Immediately after, dump the chocolate out of the mold. Allow it to drip out for a few seconds.\u00a0\n3. Wipe off the excess chocolate that is on the top of the mold.\n4. Once the mold has been wiped off, place the mold upside down on a piece of wax or parchment paper.\u00a0\n5. Allow the mold to sit that way until the chocolate has completely hardened. Step 3: Examples. Once your chocolate shells have hardened, they should pop right out of the mold.\nFrom there, you can make it into your own creation.\u00a0\nI made three examples so you would have some ideas:\n1. Chocolate Strawberry Cheesecake Cup\n2. German Chocolate Cup\n3. Peanut Butter Chocolate Swirl Cup Step 4: Chocolate Strawberry Cheesecake Cup. The Chocolate Strawberry Cheesecake Cup was made with a milk chocolate truffle shell.\u00a0\nI filled the shell with the white chocolate cheesecake truffle mixture.\u00a0\nI then sliced a strawberry and added it to the top.\nYou can make this particular dessert cup the same way with raspberries, blueberries or another fruit of your choice. Step 5: German Chocolate Cup. The German Chocolate Cup was made with a dark chocolate truffle shell.\u00a0\nI used the chocolate truffle mixture in the center.\u00a0\nChopped pecans and shredded coconut were then sprinkled across the top. Step 6: Peanut Butter Chocolate Swirl Cup. The peanut butter chocolate swirl cup was made with a milk chocolate truffle shell.\nThe inside was made with the chocolate truffle mixture and peanut butter swirled together.\nThe top was decorated with milk chocolate shavings.\nNow that you have some ideas, go out there and have fun making these beautiful, delicate and delicious desserts.", ["decadent-chocolate-truffle-dessert-shells_0", "decadent-chocolate-truffle-dessert-shells_1", "decadent-chocolate-truffle-dessert-shells_2", "decadent-chocolate-truffle-dessert-shells_3", "decadent-chocolate-truffle-dessert-shells_4", "decadent-chocolate-truffle-dessert-shells_5", "decadent-chocolate-truffle-dessert-shells_6"]] [41080, "Introduction: Split an Apple With One Finger!. Ever wanted to split an apple with someone, but wanted to do it in an impressive way? Probably not, but this is still a pretty cool way to split an apple. Make sure you tell a big story about how you were trained as a samurai in the ancient art of fingerjitsu when you split it too! Step 1: Prep the Apple. For this step you will need to wash the apple and your hands. Just run the apple under water for a bit and dry it off. Next, firmly grip the stem and twist until it comes out. Step 2: Break the Apple. This is the step where the magic happens. After you've told a big story, it's time to show off your moves. Place your index finger on the apple as shown. Make a fist with your other hand. Line up your hands as shown on the apple, and repeatedly hammer your finger into the apple with your fist. To properly do this, you must imagine yourself forcefully pushing your finger through the apple. The key is to not hit your finger many times quickly, but to use a few, strong blows to break the apple in half as shown in the last step. Depending on your apple, this cut may be clean, or not, as it was in my case. With a good apple, you should see that the seed chamber is split almost perfectly in half. Step 3: Serve the Apple. Now that you have shown how skilled you are, it is ok to get a knife out to cut the apple. First cut the halves into quarters, then cut out the core as shown. You can then cut the quarters into slices of your preferred thickness, and serve to your friends in a bowl (or eat them yourself.) Thank you for learning how to Split an apple with one finger! I hope you enjoy! Please favorite and leave a comment about my instructable. I am open to suggestions as to how I can improve. Thank you for your support!", ["split-an-apple-with-one-finger_0", "split-an-apple-with-one-finger_1", "split-an-apple-with-one-finger_2", "split-an-apple-with-one-finger_3"]] [41081, "Introduction: Garlic and Broccoli Gnocchi !. This is a nice and easy dish to eat on any occasion. I am Italian,so gnocchi has always been an occasional dish.However, I'm really not a big fan of it and have been looking for ways to make it tastier.So here's my garlic and broccoli gnocchi!Ingredients:GarlicBasil 16 oz of uncooked gnocchiAlfredo sauceA block of mozzarella cheeseDesired amount of broccoli Step 1: Cook the Gnocchi. Bring a pot of water to a boil. Add the gnocchi and cook for 3 minutes,until the gnocchi floats to the top. Then strain and dump into a bowl. Step 2: Prepare the Ingredients. Grate 1/4 cup of mozzarella cheese. Chop butter into three thin slices. Step 3: Herbs. Butter the gnocchi.Lightly dust gnocchi with garlic, basil,and Rosemary,then stir and add a little more. Step 4: . Add 1/2 cup sauce and stir. Sprinkle the cheese over and add the broccoli.serve and enjoy!", ["garlic-and-broccoli-gnocchi-_0", "garlic-and-broccoli-gnocchi-_1", "garlic-and-broccoli-gnocchi-_2", "garlic-and-broccoli-gnocchi-_3", "garlic-and-broccoli-gnocchi-_4"]] [41082, "Introduction: Microwave Meatloaf. This microwave meatloaf is INCREDIBLE!!! It is really simple and quick and seriously you NEED to try it! Even my dad who is sceptic of cooking meat in the microwave was impressed. I use quick cooking oats in this recipe (so it can be gluten free!) and I found that by using oats and milk over breadcrumbs and egg it keep the meatloaf wonderfully moist despite being cooked in the microwave. *To be honest I used oats because I was out of bread and was really hungry XD* But it is delicious!I make this almost weekly and it is great for if friends come over (just double the recipe for 2 of you). It can also be a quick and impressive meal.This is my base recipe for the meatloaf you can add so much to it to make it taste even better. THE POSSIBILITIES ARE ALMOST ENDLESS! (Look at the last step for suggestions)I hope that you like it and please let me know if you do! Step 1: Ingredients and Equipment. Ingredients:-150g Beef mince (I use low fat mince to be healthier also to have less fat floating on top)- 2 1/2 Teaspoons quick cook oats (if you only have regular oats just put them in a food processor for afew pulses)- 2 1/2 Teaspoons milk ( I used skim milk I don't think it really matters, you could also use water if you have issues with dairy)- 1 Tablespoon ketchup or barbeque sauce + extra for decoration (This depends on your preference I find the barbeque was better for my dad as he said it had a \"Smokey flavour\")- 1/2 Teaspoon garlic powder (can be omitted if you are worried about your breath but if you can KEEP IT IN!!)- 1/4 Teaspoon onion salt- 1/2 Teaspoon salt- 1/2 Teaspoon finely ground pepper (optional but delicious)- Greens to decorateEquipment:- Small bowl- Microwave safe ramekin or mug at least 1 cup capacity- Fork and spoon Step 2: Make Meat Mix. So this recipe could not be simpler (I love easy recipes!). First place your mince in your small bowl and add your quick cook oats and milk. Then add all the dry seasonings and your preferred sauce.Then with a fork (or spoon) combine all the ingredients together. I use a fork because I find it mushes the ingredients together better, giving a more even meatloaf.The mixture should be very soft at this point.Then transfer the meat mixture into your ramekin or mug. You do not need to grease your ramekin I find that it easily comes out once it is cooked. Step 3: Cook in the Microwave. To cook the meat loaf place it in the microwave (mine is 1100 watts) for about 5 minutes. The cooking time will depend on how tall of flat your mixture is in your ramekin. My 'flatter' ramekin took 5 minutes and 30 seconds to cook all the way through. Be very careful when removing the meatloaf from the microwave as it will be very hot.If you are worried about undercooked meat and bacteria you can use a meat thermometer to check that it reaches about 75 degrees Celsius (My hard work and researching on Google told me this value). I mainly just check that I use fresh and good quality meat and make sure that the centre is not pink. Step 4: Plate Up and Eat!. Allow the meatloaf to cool for a minute as it will be extremely hot. With your extra sauce you can decorate the top I love putting hearts or smiley faces on my food! I mean who wouldn't love getting food made with love topped off with a love heart?I also find this goes really well with broccoli (I may be broccoli biased) but it also would go lovely with a salad and chips. Step 5: Other Variations. As this is my microwave meatloaf 'base' recipe I suggest you get creative and add other ingredients yourself. Additional ingredients that I have tried and love are- Chives, cheese and onion- Bacon and onion- Mozzarella cheese ball in the centre (So stringy and delicious!)- Grated vegetables like carrot, mushroom and zucchini (make sure you squish out excess water from the vegetables especially zucchini and add extra salt)I hope you feel creative!!", ["microwave-meatloaf_0", "microwave-meatloaf_1", "microwave-meatloaf_2", "microwave-meatloaf_3", "microwave-meatloaf_4", "microwave-meatloaf_5"]] [41083, "Introduction: Easy Thick Fluffy Pancakes. In this instructable I will show you how to make thick fluffy pancakes that are incredibly easy to make. If I can make them, you can make them. Let's get started!If you have any questions or comments put them down below and I will get back to you as soon as I can. Follow the easy steps or watch the short video tutorial or better yet do both! :) Step 1: Ingredients. Ingredients:2 cups of all purpose flour1 tsp of salt2 Tbls of baking powder3 Tbls of granulated sugar2 Large Eggs1 3/4 cup of milk1/4 cup of melted butterTools:SkilletKitchen sprayWhiskSpatula Step 2: Combine Dry Ingredients. First we will combine our dry ingredients in a bowl. (Flour, baking powder, salt, sugar) Now let's mix them together using a whisk, or you can sift them together with a sifter if you like. Step 3: Beat the Eggs. Now in a large bowl add your two eggs and beat them with a whisk or fork. Step 4: Add Milk and Butter. Next we will add our milk and our melted butter, stirring in between each one, so it is all nice and mixed together. Step 5: Add Flour Mixture. Now we just add our flour mixture a little bit at a time, I usually do about a 3rd of it, thin mix with the whisk, then a third, etc. This method helps keep the lumps from forming in the batter. Step 6: Cook Those Pancakes Part One!. Now we cook our pancakes. It helps to have a nice hot skillet. So put your skilled on the stove top and set the temperature in between medium and medium high. Then spray the skillet with kitchen spray. Let it heat up for about 5 minutes. Now using a measuring cup (I use a 1/2 cup) scoop up some batter and pour it onto the skillet. If the batter is a little too thick, just add a bit of milk to thin it out. Let the batter cook for about 30 to 45 seconds, you will see little bubbles start to form, and the batter will raise a little. Go ahead and use your spatula and check under it to see how brown it is. Step 7: Cook Those Pancakes Part 2. When you have a nice brown color, flip the pancake over to the other side. This side will take less time to cook. Again, check it after 20 seconds or so. Now you are done! Awesome thick fluffy pancakes. Step 8: Video Tutorial. Check out the short video tutorial and see the steps in action.", ["easy-thick-fluffy-pancakes_0", "easy-thick-fluffy-pancakes_1", "easy-thick-fluffy-pancakes_2", "easy-thick-fluffy-pancakes_3", "easy-thick-fluffy-pancakes_4", "easy-thick-fluffy-pancakes_5", "easy-thick-fluffy-pancakes_6", "easy-thick-fluffy-pancakes_7", "easy-thick-fluffy-pancakes_8"]] [41084, "Introduction: Green Tea Meringues With Nutella. I had some egg whites left over from another recipe I had made, and I wanted to do something different with them. I couldn't figure out what to do with egg whites besides meringue. So, I looked in my cupboards to see what else I had. I came across a bag of matcha green tea that I bought wanting to try it and some Nutella. Perfect!\u00a0\nThese are light and fluffy and chocolaty sweet.\u00a0 Step 1: Ingrediants. 1. Six large egg whites\n2. One and a half cups sugar\n3. One teaspoon vanilla\n4. One and half tablespoon matcha green tea ( green tea powder)\n5. Pinch of salt\n6. Hand mixer Step 2: Prep. Preheat oven to 300 degrees.\u00a0\nLightly oil baking sheet or cover with\u00a0parchment\u00a0paper and set aside.\u00a0\nAllow egg whites to warm to room\u00a0temperature. \u00a0Mix sugar and matcha together in separate bowl and set aside.\u00a0 Step 3: Making Meringues. In a large mixing bowl add vanilla and salt to egg whites. Beat on low speed till soft peaks form.\u00a0\nIn a separate bowl mix sugar and matcha. Slowly add sugar mixture to the egg white mixture, one tablespoon at a time. Allow each addition to\u00a0dissolve\u00a0fully before adding more.\u00a0\nBeat on high till stiff glossy peaks form.\u00a0 Step 4: Baking. Using a small table spoon, scoop meringue onto you \u00a0baking sheet. Leave about half and inch or so between scoops.\u00a0\nPlace baking sheet in oven and baking about 20 minutes. When meringues are done they should give off a slight hollow noise when lightly tapped.\u00a0\nLet cool on sheet for a couple minutes before removing. Allow meringues to full cool.\u00a0 Step 5: The Yummy Bit. Add Nutella to the bottom of a meringue the add another, sandwiching the Nutella in.\u00a0\nEnjoy! Green tea and Chocolaty hazelnut is the perfect mix. Enjoy these with a nice mug of tea or a tall glass of cold milk.\u00a0", ["green-tea-meringues-with-nutella_0", "green-tea-meringues-with-nutella_1", "green-tea-meringues-with-nutella_2", "green-tea-meringues-with-nutella_3", "green-tea-meringues-with-nutella_4", "green-tea-meringues-with-nutella_5"]] [41085, "Introduction: The Epic Carrot Dude.. ever been really bored? every had an un wanted carrot in your hand? well\u00a0combined\u00a0these odd things to make you super cool mini carrot dude. eat away all the unwanted carrot to the wanted size, (10cm-5cm), rotate the carrot around in your mouth making grooves with your teeth. never take big chunks out els it might ruin your master piece. when you have the right thinckness's use a knife or finger nail to finnish the detail on your epicness of a carrot dude. good luck :3", ["the-epic-carrot-dude_0"]] [41086, "Introduction: Pumpkin Spice Caramel Pecan Monkey Bread. Kind of late post today, but it's been hectic. If you've been following my blog, you know by now that I dabble a little bit in making my own recipes, but mostly try others recipes. And a few day ago Jenny Flake, from Picky-Palate, asked if I would be interested in posting one of my own recipes as a guest post. First, total excitement hit, followed by panic. I want to start making more of my own recipes, but that hasn't been a huge priority since there are so many recipes I've been wanting to try. So, yesterday was crunch time. Time to make an amazing recipe that would wow everyone. No pressure.\nAnd for all of those who haven't tried to make a recipe, just know it's not horribly easy. Isn't not greatly difficult ether. It just takes a good amount of creativity, but there is a lot more that goes into it then just going by someone else's recipe. A lot of trial and error. Plus after figuring out your ingredients and how to make whatever it is you are making, you have to compose directions to go with your ingredients, and this all needed to get done quickly so I could get back to Jenny and let her know if I even had a recipe I wanted to feature on her blog. Needless to say, it was a long day. Above is the aftermath of nonstop cooking.\nBut, can I just express for a second how hugely excited I am about this recipe. While trying to figure out what it was I wanted to create, it hit me that I've been wanting to feature a Monkey Bread recipe for a while, and it's fall, so the thought pumpkin something kept rolling around in my head. So put the two together and you have Pumpkin Spice Caramel Pecan Monkey Bread. After playing around for a while, it was finally time for the final taste test. Apprehensively I took a bite... My first thought was, \"Wow!! It turned out amazing. Yay!!\" But then I was like, \"After all this hard work, I'm bias.\" so I need someone else's opinion who is just as picky as me. My mom!! I'm not gonna lie, I was even more nerves to have her try my concoction then I was to try it, but she loved it too. She thinks I should submit it for a recipe contest, but we'll figure that out at a later time. But for now, not to toot my own horn, but this recipe is 100% amazing!! Hope you like it! Enjoy!!Pumpkin Spice Caramel Pecan Monkey Bread\n1 package quick rise dry yeast\n1/4 cup warm water\n1/4 cup warm milk\n1 cup solid-pack pumpkin\n1/2 cup butter, melted\n1/4 cup sugar\n1 teaspoon salt\n1 1/2 teaspoons pumpkin pie spice\n2 eggs, beaten\n4 1/2 - 5 cups all-purpose flourCaramel\n1/4 cup butter\n1/2 cup heavy cream\n1/2 cup packed brown sugar\n1 tablespoon light corn syrup\n1 teaspoon vanilla extractAssembly\n3/4 cup chopped pecans\n1 1/2 cup sugar\n1 teaspoons pumpkin pie spice\n1/2 teaspoon ground cinnamon\n1/2 cup butter, melted\nIn a small bowl, dissolve yeast in warm water. Set aside. In a large mixing bowl, combine the milk, pumpkin, butter, sugar, salt, and pumpkin pie spice. Beat in eggs and dissolved yeast mixture. Add 2 1/2 cups of flour and mix until just combined. Add the remaining 2 - 2 1/2 cups flour until dough is no longer sticky.\nAt this point either change to the kneading attachment on your mixer or turn onto floured surface; knead until dough is smooth and elastic, about 3-5 minutes. Place dough in a bowl coated with cooking spray, turning once to coat entire surface of dough. Cover and let rise in a warm place for 1 hour or until doubled in size.\nMeanwhile, make caramel by combining butter, heavy cream, brown sugar, corn syrup, and vanilla in a medium saucepan. Bring to a boil over medium heat and cook, continuously stirring, until caramel has reach 210-215 degrees F (about a minute after boiling). Pour half of caramel into a greased 10-inch fluted pan. Sprinkle half of the pecans over caramel.\nPunch down dough and shape into 40 balls (about 1-inch diameter). In a small bowl, combine sugar, cinnamon, and pumpkin pie spice. Place melted butter in another bowl. Roll balls in butter, then roll in sugar mixture.\nPlace 20 balls in the pan over the caramel. Top with remaining caramel and pecans. Roll remaining balls in butter and sugar and place over balls in tubed pan. Let stand for 20 minutes.\nPlace fluted pan on a baking sheet and bake at 350 degrees F for 30-35 minutes or until top is golden brown. Cool bread in the pan on a wired rack for 10 minutes before inverting onto a serving plate. Serve warm.\nfoodsnots.com", ["pumpkin-spice-caramel-pecan-monkey-bread_0"]] [41087, "Introduction: Pumpkin Pepita Caramels. Do you want the perfect fall-time treat? Something soft and chewy? Caramely? With toasted, nutty pepitas? Full of pumpkin and warm autumn spices? You're in the right place! By the way, these go perfectly with a cup of coffee... Ingredient List for Pumpkin Pepita Caramels: \u00bd cup raw pepitas \u00bd cup heavy whipping cream 2/3 cup canned pumpkin 1 tsp ground cinnamon \u00bd tsp fresh ground nutmeg \u00bd tsp ground ginger \u00bd tsp fine sea salt 1 \u00be cup granulated sugar \u00bd cup maple syrup \u00bd cup light corn syrup \u00bc cup warm water 4 Tbs butter, cut into small pieces seeds from 1 vanilla bean Step 1: Toast the Pepitas & Prepare the Pan. In a dry skillet over medium heat, cook the pepitas until they just start to turn brown and start to pop; remove to a plate and set aside. Line an 8X8 square pan with parchment paper. I always find this a little awkward, but it's necessary. I cut two pieces of parchment paper, both a hair less than 8\" so they fit in the pan perfectly. I put the first piece in and crease it where the pan bends and then at the top. I place the second piece in the opposite direction and do the same. \u00a0 Step 2: Heat the Sugar & Prepare the Pumpkin. In a heavy-bottom, medium-sized pan combine the sugar, maple syrup, corn syrup and water. Stir gently to dissolve the sugar and then let it cook over medium heat until the mixture reaches \u201csoft ball\u201d stage, or 244 degrees F. Do not stir after the mixture has begun to heat (this could cause crystallization). Meanwhile, in a second saucepan combine the heavy cream, pumpkin puree, cinnamon, nutmeg, ginger, and sea salt. Heat over low and allow to warm, but do not let it boil. Step 3: Combine the Hot Sugar & Spiced Pumpkin. When the sugar mixture has reached 244 degrees F, add the warmed cream and pumpkin mixture and bring the temperature back up to 240 degrees F (this will take about 20-30 minutes). Stir gently and frequently to prevent burning. Prepare the butter by cutting it into small pieces. Scrape the seeds from vanilla bean pod and set them aside. When 240 degrees F is reached, turn off the heat and stir in the butter and vanilla beans seeds. Step 4: Pour Into the Pan & Add the Pepitas. Pour the caramel into the prepared pan and allow to cool for 1-2 minutes. Sprinkle the toasted pepitas over the entire surface of the caramel. Don't touch the caramel with your hands, it is very hot! Allow the caramel to cool for at least three hours, or until set. Remove the whole block of caramel from the pan (using the parchment as handles) and place it on a cutting board. With a sharp knife, cut the caramel into 1\u201d squares and wrap each one in wax paper or place into paper candy cups. Store in an airtight container.", ["pumpkin-pepita-caramels_0", "pumpkin-pepita-caramels_1", "pumpkin-pepita-caramels_2", "pumpkin-pepita-caramels_3", "pumpkin-pepita-caramels_4"]] [41088, "Introduction: Boondi Raita. Ingredients Spicy Boondi - 1 cup Curd/Yogurt - 1 cup Salt to taste A few chopped Coriander leaves Chaat masala - 1/4 tsp Red chilli powder - 1/4 tsp Pepper - 1/4 tspMethod: 1. Take curd in a bowl, add salt, chat masala, chilli powder, pepper and coriander leaves. 2. Mix this well and then add boondi. 3. Serve this in a bowl and garnish with coriander leaves. Sprinkle some chilli powder.Like us on FACEBOOK - https://www.facebook.com/HomeCookingShow Follow us on TWITTER - https://twitter.com/VentunoCooking A Ventuno Production : http://www.ventunotech.com", ["boondi-raita_0"]] [41089, "Introduction: Pork Tamales. These are pork tamales in every sense-the filling is pork and the stock and lard mixed with the masa are all from a pig. Traditionally in Latin America, they are eaten on holidays and special occasions, and making them is a process, and you usually make about 100 at a time. They also freeze well, and you can take them out and steam them at any time. It's best to ask for people to help and plan on making lots. Step 1: Slow Cook Pork . We broke down a whole pig, and are lucky enough to have a sous vide machine, so I put about 12 pounds of pork roast into the sous vide overnight at 140. It was super tender. If you don't have a whole pig or sous vide, buy pork shoulder or pork butt and slow cook it over a very low heat for 6 hours or cook it overnight in a crockpot. You can also add two cloves of garlic, a roughly chopped onion, and salt and pepper. Save the stock that it cooked in and use this when mixing the masa. Step 2: Make Adobo Sauce. Use 10 dried ancho peppers and 10 dried pasilla peppers. Heat up a pan of water and soak these in the water. When they have softened, take them from the water, but don't discard it. Remove the seeds and stems from the chili peppers. Put them in a food processor with 1 onion, 1 head of garlic, and 3 tbsps of cumin. Add 1.5 cups of the water you soaked the chilies in. Puree this into a sauce. Put this into a large saucepan and add 1 tbsp. of sugar and 1 tbsp. of vinegar and bring to a simmer. Step 3: Simmer Pork in Adobo Sauce. Save the water you cooked the pork in. Remove the pork, shred it and add it to the adobo sauce. Keep it on a very low simmer. Step 4: Mix Masa With Lard and Stock . The ratio used here will all depend on the directions on the package. All masa is different, so it's best to follow it. I used Maseca masa. 12 cups MASECA14 cups pork broth2.5 cups lard2 tablespoon baking powder2.5 tablespoons saltBlend these together until they have a thick paste substance. Step 5: Spread Masa in Corn Husks. Take two corn husks that have been soaked for at least 2 hours, and lay them on top of one another. Spread about 1/4 cup of masa in the husk. Smear it in the right hand corner of the leaves, leaving a few inches empty below and about 1 inch on the left side of the husk with no masa. Put in pork filling. We also added a little Oaxacan cheese and roasted poblano peppers. Step 6: Roll Tamales . Start rolling from left to right, then when you reach the center, fold the bottom part of the corn husk upwards. Continue to roll until you reach the end. Step 7: Steam Tamales . Put meat broth or water in the bottom of a large steamer. This should not be touching the bottom of the tamales, but also be careful it doesn't evaporate or you'll scorch the pan and tamales. Place your tamales in the steamer, cover and let them steam for 2 hours over a medium flame. Step 8: Serve! . Tamales are pretty festive just on their own, but a little guacamole and salsa on the side are good also. ", ["pork-tamales_0", "pork-tamales_1", "pork-tamales_2", "pork-tamales_3", "pork-tamales_4", "pork-tamales_5", "pork-tamales_6", "pork-tamales_7", "pork-tamales_8"]] [41090, "Introduction: Spicy Pigs in a Blanket. These spicy and delicious pigs in a blanket couldn't be easier to make. With just three ingredients and about 15 minutes, you can wow your friends and family with a delightful and flavorful appetizer. Using puff pastry instead of crescent rolls or other pre-made dough makes them crusty, flaky, and fluffy compared to other pigs in a blanket recipes. I hope you enjoy them.Ingredients:8 hot dogs1 package sliced habanero jack cheese2 sheets puff pastry doughSalsa Brava, for dipping (optional)*Helpful Gear:Silpat*Salsa Brava is a hot sauce with the consistency of ketchup that is fantastic for dipping. Step 1: Dough. Preheat oven to 425 degrees Fahrenheit.Carefully unfold the dough sheets and lay flat on a smooth, clean surface. Using a table knife, gently divide the sheet into 4 pieces. The width of the pieces should be about the length of a hot dog. Stack and set aside. Step 2: Rolling, Rolling, Rolling.... Place a dough square on a flat, clean surface and add a slice of cheese on top. Place a hot dog on top of the cheese and roll the hot dog up in the dough and cheese, as shown. Press gently along the seam to seal. Using a sharp knife, cut into thirds and place on a Silpat-lined baking sheet. Step 3: Bake and Enjoy!. Bake in a 425 degree Fahrenheit oven for 15 minutes or until golden brown. Enjoy with some Salsa Brava, or your favorite dipping sauce!", ["spicy-pigs-in-a-blanket_0", "spicy-pigs-in-a-blanket_1", "spicy-pigs-in-a-blanket_2", "spicy-pigs-in-a-blanket_3"]] [41091, "Introduction: How to Make 3 Champagne Cocktails for New Year's Eve. Check out the printable recipe here: http://vegetarianbaker.com/champagne-cocktailsChampagne and New Year's Eve go amazing together. However, it could become a bit boring with just plain champagne. Here are 3 Champagne Cocktails to spice up your New Year's Eve Parties. If you aren't of age or don't like champagne, you can use ginger ale, sparkling cider, or other non-alcoholic versions. These recipes are very simple and can be altered easily for your liking. If you have any questions about flavor combinations or suggestions, feel free to tell me in the comments. If you have recipe you would like to see me make, let me know in the comments below. Let me know of what you think of this recipe on via twitter or instagram(@vegetarianbaker & #thevegetarianbaker)Subscribe, It's Free: http://bit.ly/SubscribeToVegetarianBakerChampagne MojitoLime | 1 WedgeMint | 6 LeavesGranulated Sugar | 1 teaspoonChampagne | 4-6 oz. Squeeze lime juice into glass. Add the mint and sugar. Muddle until mint aromas form.Top with Champagne.Enjoy.Cranberry Orange Champagne Orange | 1 WedgeCranberry Juice | 2 ozGranulated Sugar | For GarnishChampagne | 4-6 oz. Rim glass with the orange wedge. Dip glass into plate of sugar to create a sugar-rimmed glass.Squeeze orange into glass with the cranberry juice. Top with champagne.Garnish with orange peel twist and Enjoy.Blackberry Rosemary Champagne Rosemary | 1 SprigBlackberries | 3 LeavesChampagne | 4-6 oz.Muddle to blackberries in your glass. Add another blackberry and top with champagne.To remove bubbles, use the rosemary sprig to mix it around. Leave sprig in as garnish.Enjoy.", ["how-to-make-3-champagne-cocktails-for-new-years-ev_0"]] [41092, "Introduction: Deep-Fried Chicken Pot Pies. The way I see it, the only way to make something like pie taste even better is to deep-fry it. As delicious as a good pot pie it, it only gets better with a little hot oil, so let's hop into the kitchen and deep-fry us some chicken pot pies! Step 1: Ingredients. \n This recipe is intended as a way to use up some leftovers. You really do NOT need a large amount of chicken and vegetables to make this and, as leftovers, they are already pre-cooked. You will need: Cooked chicken, diced, cubed, or shredded (about 1 cup) Peas (about 1/2 cup) Carrots (about 1/2 cup) A small amount of gravy 2 Pie Crusts (your favorite recipe, or from a box) Optional: Onion, or anything else you like in a pot-pie One quart (1L) of your favorite deep-frying oil (I used peanut oil) A heavy/deep pan or pot for the frying Thermometer, such as a candy thermometer or instant-read infrared thermometer Heavy Slotted Spoon, Stainless Steel Mesh Basket, or other safe way to place and remove pot-pies from the hot oil. Optional: a Kitchen Deep-Fry Small Appliance Dice the carrots. If the peas and carrots are NOT already cooked, quickly cook them for a few minutes in water on the stove-top, then set to the side to cool. Cube, dice, or shred the chicken. It's personal preference whether you want to use white meat, dark meat, or both. Besides leftover chicken, turkey is also excellent. In fact, leftovers from American Thanksgiving are perfect for making these pot-pies, as you are likely to have all of the ingredients, including the pie crusts.\n Step 2: Prepare the Crust. Next, prepare the crust. You can use your favorite family recipe or a box from the store. In my case the family recipe IS using the box from the store. No joke, my mother makes a nearly world-famous cherry pie, but the dark little secret is a \"just add water\" crust mix from the grocery store. Mix the dough, then divide in half, and roll out two 9-inch pie crusts. Cut each crust in half, for a total of four pieces of half-circle dough. Set three of them off to the side, and then place one in front of you along with the filling ingredients to prepare for assembly. Step 3: Assemble. \n Actually making the pot-pie is very straight-forward - add the ingredients and then fold over the crust. Place pieces of chicken on ONE SIDE of the crust Add Peas Add Carrots Spoon a SMALL amount of gravy over the top of the other ingredients Wet the perimeter of the pie crust Fold the pie crust over onto itself and seal shut Make sure to start with the ingredients just on the one side, leaving enough space on the edge to seal the crust. DO NOT OVERSTUFF! Put less of the ingredients in than you think you will need. It is easy to add too much, which will make it difficult to seal the crust, or have the crust split. Place the pot pies on a plate in the refrigerator for just a few minutes to firm up the crust while you clean up and get the oil ready for deep-frying.\n Step 4: Fry. \n Deep-frying is likely one of the most delicious, and dangerous, things you can do in the kitchen. As such, pay attention to your work, and never leave hot oil unattended. To fry, you need a deep pan or \"dutch oven\". Cast iron is ideal. Select one that is large enough for the pot-pies to fit (one at a time.) It's best not to use too large of a diameter pan, as you will need so much more oil to fill it. I chose an eight-inch diameter cast iron pan. It's big enough, but minimizes oil needed. Fill the pan an inch to an inch and inch and a half deep with oil. The oil should be deep enough to just cover the top of the pot-pie, and still be well below the rim of the pan. Heat the oil to 350 degrees F. (177C) Check the oil temperature as it heats. Do not leave the oil unattended. Once the oil is to temperature, you are ready to fry the first pie. Gently place the pot-pie into the oil. Lower it in using a wire basket, slotted spoon, or other appropriate utensil that will confidently hold the pot-pie and keep your hands and fingers away from the oil. I had a tongs/wire whisk tool that worked well for this. Fry the pie for 2-3 minutes, or until golden-brown, flipping it over at 1 to 1.5 minutes into the frying. Remove the pot-pie from the fryer. Place the pie on a plate that has been covered with several paper towels to absorb any extra oil. Monitor your oil temperature. It will drop a bit after the first pie. Adjust your heat as needed to maintain the 350 degree temperature. Repeat with the other three pies. Turn off the heat. Do not move the pan. Allow it to sit until cooled to room temperature while you go eat delicious deep-fried pot-pies. A Few Notes on SAFETY: Small children can help make the pies, but keep them out of the kitchen once hot oil is involved. In the event of a grease fire, do NOT throw water on it! The safest way to put out a grease fire in a pot or pan is to place a tight-fitting lid on top, smothering the flames. Always keep a fire extinguisher in your home and especially your kitchen. Just make sure it is rated for extinguishing \u00a0\"Type B -\u00a0Liquid\" fires. Make sure to monitor oil temperature. Many oils begin to smoke around 450 degrees. Do NOT fill the pan too high with oil. Make sure there's enough room for waves, splashing, and the volume consumed by the food, without the oil going over the edge of the pot. Do NOT move the frying pan until it has completely cooled down. Even if it is on fire. Especially if it is on fire. Deep-fryer kitchen appliances are a good idea in that they contain the hot oil, have a full lid, are very deep, etc. They ARE\u00a0safer than using oil in a frying pan. If you deep fry on a regular basis, you may want to consider purchasing one. If possible, deep-fry outdoors, away from buildings. Thats's how turkey deep-frying is done. It would also be SO much fun to do that while at a camp-ground\u2026. Do not touch Happy Fun Ball. Step 5: Eat. \n This recipe makes four (4) personal-sized deep-fried chicken pot-pies. I don't know exactly how many calories or grams of fat is in each serving, but if you are making deep-fried pies, YOU probably don't want to know either. Pot-pies are good served with a side of stuffing or cranberry sauce. You could also provide a small dish of gravy to go on the side as well. These pot-pies taste great and you can stuff them with whatever fillings you would like. As a fun variation, try making them with \"Puff Pastry\". Have fun, be safe, and enjoy the meal! If you enjoy my kitchen experiments, check out some of the others, like baking bread in a Crock-Pot, here on Instructables, or at my blog, EcoProjecteer.net! Take care, -Ben Other thoughts, notes, and lessons learned: I would NOT re-use the oil after making pot-pies. They tend to leave lots of particles behind. However, it's fine to use lightly used oil to cook the pies in. I had already made a batch of deep-fried apple pies, and then re-used the oil for the pot-pies. While my frying pan worked well, it would still be nice to use an even deeper vessel to heat the oil in. I have a black iron dutch oven I use for camping, and I think I'll try using that next time. The dis-advantage of a deeper container is that you have to use a different style utensil to place and remove the pies. Either a wire-basket or \"dipper\"-shaped utensil would be needed. If you are making a number of pot-pies, and want to keep them warm until all are made, you can hold the\u00a0fried pies in a 200 degree oven. Fried foods don't reheat well. Make the amount you want, and then eat them all right away. You can reheat in the oven to try to get some crispness back, but it's just not the same. PS: Once you are confident in your deep-fried pie skills, why not try deep-fried FRUIT pies, or other delicious hot desserts!\n ", ["deep-fried-chicken-pot-pies_0", "deep-fried-chicken-pot-pies_1", "deep-fried-chicken-pot-pies_2", "deep-fried-chicken-pot-pies_3", "deep-fried-chicken-pot-pies_4", "deep-fried-chicken-pot-pies_5"]] [41093, "Introduction: Fruity Pizza Cookies!. Hi! Thanks for joining me! Do you like pizza themed desserts that are delicious finger foods but that are easy and quick? Well, here's one recipe that I thought might be kind of fun. I hope you enjoy it! They were a lot of fun to make and very yummy!Fruity Pizza Cookies\n(Total Time: 35 minutes; Prep. Time: 20 minutes; Baking Time: 5-7 minutes; Decorating Time: 5-10 minutes)\n(Makes about 20 cookies...after tastes :))\n1 1/8 c. flour\n1/2 tsp. salt\n1/2 tsp. baking soda\n1 stick of butter or margarine, softened\n3/8 c. granulated sugar\n3/8 c.\u00a0 packed brown sugar\n1/2 tsp. vanilla\n1 large egg\nFresh blueberries (the \"olives\")\nCanned Cherry Pie Filling (the \"sauce\" and \"pepperoni\")\nShredded Coconut(the \"cheese\") Step 1: Make the Dough!. Mix first three ingredients in bowl and set aside.\nIn a mixing bowl, combine softened butter, both sugars, and vanilla and beat until creamy.Add egg and mix.\nStir in flour mixture. Step 2: Shaping the Slices!. All right, that was pretty easy, wasn't it? Now it's time to shape the slices. It's pretty straightforward. You just roll a little ball about an inch in diameter and shape it into a pizza slice on a greased pan. It's a little time consuming, but you get quicker as you go along! Step 3: Baking the Cookies!. Time to bake! Preheat the oven to 375. Cook for 5-7 minutes or until slightly brown.\nRight when cookies are done, mold a little crust on the cookie to make it look more like a pizza. But be careful! They will be hot! Step 4: Decorating the Cookies!. Separate cherries from sauce in the pie filling and set both aside. Slice the cherries.\nSlice blueberries.\nYay! Now is the fun part!\nSpread a small dab of sauce onto cookie. Sprinkle with coconut. Top with sliced blueberries and cherries.\nNext step is the best of all! Of course, you have to sample your creation after all of the work you went to.\nI hope you enjoy the recipe! ", ["mini-fruity-pizza-cookies_0", "mini-fruity-pizza-cookies_1", "mini-fruity-pizza-cookies_2", "mini-fruity-pizza-cookies_3", "mini-fruity-pizza-cookies_4"]] [41094, "Introduction: Vanilla Mocktail Float. This is a simple and tasty party drink that I LOVE!!!\nIt is the way to get sweet and fizzy at the same time. Step 1: Ingredients. You will need\n2 1/2 cups\u00a0Vanilla Ice Cream\n1 cup\u00a0Coca Cola or Root Beer\nBlender Step 2: Put, Put, Put, Put. Put the ice cream and the coke or root beer in the blender. Step 3: Blend!. BLEND!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Step 4: ENJOY!. Enjoy this sweet and fizzy delicacy while I cross my fingers that you vote for it.\nThank you for your attention,\nConversegirl", ["vainilla-mocktail-float_0", "vainilla-mocktail-float_1", "vainilla-mocktail-float_2", "vainilla-mocktail-float_3", "vainilla-mocktail-float_4"]] [41095, "Introduction: Spicy Squash Tacos (in 20 Minutes). These tacos are simple and spicy. They're great to make when you dont have a lot of time and need something tasty and easy to make. It's the only vegetarian tacos I can get my husband to eat. Top them with some fresh or pickled jalapenos for an extra kick. This recipe can also be found at charlieforstar.com. Ingredients:1 tablespoon oil 1 cup small-dice onion 1 teaspoon chipotle powder or chili powder 1 teaspoon salt 2\u00bd cups small-dice butternut squash \u00bd cup vegetable broth for serving: corn tortillas queso fresco crumbled fresh or pickled jalape\u00f1os (optional) Step 1: Cook Onions. Heat the oil in a medium frying pan over medium heat. When it shimmers, add the onion, spice, and salt. Cook, stirring occasionally, until softened, about 3 minutes. Step 2: Add Squash & Broth. Add the squash and broth, stir to coat the squash. Step 3: Cook. Cover and cook until it\u2019s knife-tender, about 10-15 minutes. Step 4: Assemble. Assemble the tacos by filling the tortillas with the squash mixture, then garnishing with the queso fresco, jalape\u00f1os, and other toppings of your choice.", ["spicy-squash-tacos-in-20-minutes_0", "spicy-squash-tacos-in-20-minutes_1", "spicy-squash-tacos-in-20-minutes_2", "spicy-squash-tacos-in-20-minutes_3", "spicy-squash-tacos-in-20-minutes_4"]] [41096, "Introduction: My Granny's Homemade Tomato Sauce. My granny brews her own tomato sauce since... well, since always... The whole family uses her sauce in cooking instead of the typical, super market bought sauce (which is full of preservatives). The whole process takes place during summer (usually August) when our homegrown tomates are ripe and nice!!! Step 1: The Ingrediants.... So, for this recipe you'll need;a)Tomatoes (duh) (last time we used 30kg for 25 jars of medium consistency sauce)b)Water...............................Also things like a tomato press, jars and their lids, and thick gloves come in handy... Step 2: Wash and Boil Your Tomatoes. Wash your tomatoes and then place them into a cooking pot with boiling water. Let them boil till their rind gets easily peeled off. Step 3: Mash Up the Totatoes..!. Peel the rind off the tomatoes and mash them up with your tomato mill.. Step 4: Boil the Mixture (again). NOW, .... The concept is that you boil your sauce till it thickens and then you put it into the jars. The thing is that in this step it comes to decide your preffered thickness of your sauce... For example, my granny preffers a medium thickness for her sauce and thus, she boils the mixture but she doesn't overdo it. MEANWHILE...... Step 5: Prepare the Jars. Wash the jars and their lids thoroughly and put them into a cooking pot with boiling water. Let them boil. (Boiling the jars adds into the sterilization process) Step 6: Pour the BOILING Mixture Into the Super HOT Jars. The thing is that you MUST fill the jars 100% (and that;s when you;ll need the gloves). By filling the jars up to the top, there is no air left and thus, the sauce can be kept into the seelled jars up to 2 YEARS yet still fresh and edible, without using ANY preservatives. XD Step 7: All Done! (last Tricks That Make the Difference). Screw the lids to their jars while they're still hot and then, flip over the jars for a day. After that you can store them, and when you need to use some of the tomato sauce for your cooking, open a jar.Disclaimer; Once a jar is oppened there is a limited time before the sauce starts to go bad (just like any other sauce).", ["my-grannys-homemade-tomato-sauce_0", "my-grannys-homemade-tomato-sauce_1", "my-grannys-homemade-tomato-sauce_2", "my-grannys-homemade-tomato-sauce_3", "my-grannys-homemade-tomato-sauce_4", "my-grannys-homemade-tomato-sauce_5", "my-grannys-homemade-tomato-sauce_6", "my-grannys-homemade-tomato-sauce_7"]] [41097, "Introduction: Homeade Potato Dinner Rolls. This recipe for Homeade Potato Rolls is, if memory serves, originally from the Betty Crocker's Cookbook, 1978. However, our family has been making them for so long that I think of them as our secret recipe. They're amazing either as casserole-rolls or as crescent rolls, they're amazingly tender and soft, and the flavor of the potato is great!\nThe photo is after cooking. Unfortunately, between taking them out of the oven and taking a photo, quite a few had already been \"sampled\". An unavoidable consequence, it seems, and when planning how many to make, attrition should be taken into account. Step 1: Step 1 - Make Mashed Potatoes. This recipe calls for about 1/2-1 cup of unseasoned mashed potatoes. To do this, take one or two smallish potatoes, peel and slice, and boil until soft enough to easily break with a spoon. Drain the water, and mash. Step 2: Step 2 - Add Ingredients. I'm lazy, so I'm using a breadmaker, but it's just as easy to do this in a bowl by hand.\nIn a breadmaker, the main difference is that you need to add the yeast last, and the liquids/liquid-like ingredients first. Make sure that if you do it in a breakmaker you use the \"pasta\" cycle. You won't be letting this dough rise right now, it rises slowly in the refrigerator overnight instead, producing a very soft texture.\nThe ingredients to add are:\n1. 1/2-1 package of active dry yeast (1.5tsp)\n2. 3/4 cup of warm water\n3. 1/2-1 cup of mashed potatoes\n4. 1/3 cup sugar\n5. 1/3 cup butter or crisco\n6. 1-2 eggs\n7. 3/4 - 1 1/2 teaspoon of salt\n8. 3-4 cups of flour\nMix together in a bread mixer, or if by hand, let the yeast rise in the water briefly and then knead the ingredients together. Step 3: Step 3 - Raise and Bake. Put the dough into an oiled bowl and cover tightly. Put in the refrigerator for at least 8 hours, and as long as 5 days. When done, take the dough, punch down, and split into 1\" balls. Place the balls in a dish so that they were touching. Let the dough rise for at least an hour, probably as long as four. Next, bake in a preheated 400 degree oven for about 15 minutes. Brush with softened butter before baking for a stronger flavor.\nTo make crescent rolls, roll out about half the dough into a circular round. Slice into pieces as if cutting a pizza, and roll from the wide end to the tip. Cook the same way as with casserole rolls.", ["homeade-potato-dinner-rolls_0", "homeade-potato-dinner-rolls_1", "homeade-potato-dinner-rolls_2", "homeade-potato-dinner-rolls_3"]] [41098, "Introduction: Salted Caramel Brownie Bites. Dessert without the guilt!!! Step 1: Salted Caramel Brownie Bites. IngredientsChocolate brownie Quest Bar3 caramelsSea saltOrder Quest Bars here!! http://bit.ly/1neQza6Instructions Place bar on microwave safe plate and microwave for 10 seconds. Break bar into 3 pieces. Flatten each piece and place caramel inside.Roll dough into a ball with caramel in the middle. Place on baking sheet with parchment. Bake at 350 for 8-10 minutes. Sprinkle with sea salt as soon as they come out of the oven.Let cool for a few minutes and enjoy!!3 Bites for 250 calories8g Protein 40g Carb 21g Protein", ["salted-caramel-brownie-bites_0", "salted-caramel-brownie-bites_1"]] [41099, "Introduction: Tangy Fried Green Tomatoes. We had many unripe tomatoes in our garden when the first frost arrived, and we had to find a way to make something interesting out of them. It seemed my only real option (in my opinion) was to give fried green tomatoes a go. I\u2019d never made them and it just made sense.Southern dishes are always such a curious undertaking. Rich, fatty, flavourful and full of character, dishes such as red-velvet cake, deep fried chicken, fatback collard greens and pecan pie are typical staples of southern cuisine. As a Yank, I live vicariously through my Southern friends and the feeling they get about their comfort foods. Wikipedia told me that the most notable influences of Southern cuisine come from the English, Scottish, Irish, German, French, Native American and African American traditions. I enjoy taking moments to step back and savor the history of this melting pot cuisine before diving into my own version. Here are my fried green tomatoes. Step 1: Ingredients and Directions. Tangy Fried Green TomatoesIngredients 6-7 medium sized firm, green tomatoes 1 cup of cornmeal \u00bd cup all-purpose flour 2 tsp salt 1 tsp garlic powder \u00bd tsp cayenne pepper \u00bd tsp paprika 1 tsp dried basil 1 tsp black pepper 2 eggs \u00bc cup milk or buttermilk 1 lemon Cooking oil Directions Slice tomatoes into \u00bd inch slices. I do not recommend using end pieces as they don\u2019t hold the cornmeal mixture very well, so be sure to make each slice flat on both sides. In a small bowl, mix the eggs, milk and lemon juice as well as some of the zest. Combine all the dry seasoning, flour and cornmeal into a container with a top (or one that is deep enough so you can shake the contents without making a mess). Heat a skillet or frying pan in medium high heat. Add enough oil to grease the pan with a (not too) generous layer. Begin dipping slices of tomato one at a time into the egg mixture. Then drop them into the cornmeal mixture. Cover the container and shake for a few seconds. Your tomato should be thoroughly coated in cornmeal. Place coated slices in the hot pan and fry until golden brown on each side. This could about 5 minutes per side depending on the heat your stove produces. When cooked to your satisfaction, place the slices on paper towels in order to soak up some of the grease. Dip in hot sauce and devour while hot. Serves 4-6.", ["tangy-fried-green-tomatoes_0", "tangy-fried-green-tomatoes_1"]] [41100, "Introduction: Life Hack 101: Snack Emergency Kit. I know this life hack is extremely simple, but then there's no excuse for you not to know it. I mean, this is basic, basic knowledge in life!When you need en energy boost or a quick snack or dessert, take out your snack emergency kit. It only consists of three items: A spoon, old-fashioned peanut butter (only blended peanuts and a bit of salt), and dark chocolate or cacao nibs.See the next steps for the snack emergency kit user manual. Let's get started. I mean, this is vital information! Step 1: Snack 1. Instructions: Take a piece of chocolate. Make sure to break a few extra pieces off in case one is not enough. Put some peanut butter on top of the chocolate using the spoon. Take orally for instant relief. Step 2: Snack 2. This version is sugar free.Instructions:Take a dripping spoonful of peanut butter and sprinkle with cacao nib. Enjoy for instant satisfaction. Step 3: Picking the Materials for the Emergency Box. I know some people might start arguing that this is not healthy, etc., etc. But let's make one thing clear: This is a snack, not dinner. Secondly, the reason peanut butter and chocolate are often considered unhealthy is because of the sugar and refined fats they usually contain. But if you choose a good old-fashioned peanut butter made from only crushed peanuts and salt, those unhealthy aspects are avoided. Almond og hazelnut butter could also be used.Also, the darker the chocolate is, the better, as that means it contains less sugar. You can also just follow step 2 for a completely sugar-free snack.I encourage you to do an internet search for the health benefits of chocolate and peanut butter! Step 4: Disclaimer and Warning. DISCLAIMER: I am not responsible for any results these snacks might have on you.WARNING: These snacks may be addictive.", ["life-hack-101-snack-emergency-kit_0", "life-hack-101-snack-emergency-kit_1", "life-hack-101-snack-emergency-kit_2", "life-hack-101-snack-emergency-kit_3", "life-hack-101-snack-emergency-kit_4"]] [41101, "Introduction: Peppers & Cheese Double-Stuffed Potatoes. Here's a SUPER simple double-cheese stuffed potato to add to your Brunch line-up.\nFresh Poblano Chiles are milder than Jalapenos but still offer a spicey boost when you want to kick things up a notch.\nYou can make this stuffed Potato a day or 2 ahead and then reheat in the microwave.\nThey taste wonderful! Step 1: What You'll Need:. Poblamo Chile & Jack Cheese Potatoes:\nBaked potato skins/shells\nFrozen shredded Hash Browns\nCream\nSliced Jack Cheese (or any cheese you like)\n1 fresh Poblamo Chile\nCrushed Red Pepper Flakes (optional)\nGarnishes (all optional):\nShredded Chedder Cheese\nCilantro\nBacon Bits\nSour Cream\nPotato prep: \u00a0Pierce the potato a few time with a fork and bake uncovered at 375 degrees for an hour. \u00a0It doesn't matter if it's not cooked soft enough to squeeze. \u00a0It will continue to cook once you take it out of the oven.\nWhen the potato is cool enough to handle, quickly cut it in half with a sharp, NON-serrated blade. Serrated blades will tear the skin and that's not a good thing. ;-)\nScoop out the inner potato being careful not to break the shell. Set the Skins/shells aside. Feed the scooped out portion to your pooch. ;-)\nTake the frozen Hash Browns from the freezer and guesstimate how much you'll need to stuff the potatoes. \u00a0I used about 3/4 cup per potato. This isn't a critical step because you can always grab more if you didn't get enough. No harm, no foul.\nPut the shredded hash browns in the microwave and heat them until they are warm and soft.\nThinly slice some of the poblamo chile and mix them in the shredded hash browns. Step 2: Stuff the Potatoes. Season the shredded hash browns with salt and pepper and mix in the sliced poblamo chiles.\nFill the potato skins half way with the hash brown/Chile mixture, pressing gently.\nSlowly pour some cream over each potato. They should take 1 -2 tablespoons each, depending on their size.\nCut the Monterey Jack cheese slices in half and place 1/2 slice on each potato.\nMound more shredded Hash brown/chile mixture on top of the cheese. Press gently and pour more cream over the top.\nBake in a preheated 350 degree oven for 45-55 minutes or until the tops of the potatoes are lightly browned.\u00a0 Step 3: Garnish and Serve. ", ["poblamo-chile-jack-cheese-potato_0", "poblamo-chile-jack-cheese-potato_1", "poblamo-chile-jack-cheese-potato_2", "poblamo-chile-jack-cheese-potato_3"]] [41102, "Introduction: Chicken Sesame Skewers With Mini Paprika & Silver Onions Recipe. Ingredients:500g chicken breast250g baby corn200g mini paprika150g silver onions50g sesamesalt, pepper & paprikaoilwooden skewers Step 1: Preparation. Cut the chicken breast in stripes and scatter salt, pepper, paprika & sesame to it. Mix it and pin it on wooden skewers. Take a bowl and add the mini paprika, baby corn & silver onions. Scatter salt, pepper, paprika & sesame to it. Give 2 spoons oil to it and mix everything together. Step 2: Finish. Place the chicken skewers on an oven plate and lay the vegetables on the plate. Put it in the oven at 180 degrees celsius circulating air for about 30 minutes and enjoy.Look at my other work.https://www.youtube.com/channel/UClE2pnTDfDwsbUnaw...", ["chicken-sesame-skewers-with-mini-paprika-silver-on_0", "chicken-sesame-skewers-with-mini-paprika-silver-on_1", "chicken-sesame-skewers-with-mini-paprika-silver-on_2"]] [41103, "Introduction: Prepare Spicy Fried Chicken. Fried chicken is one of my favorites. I usually prepare fired chicken at home most of the time instead of buying'em. There are tons of fried chicken recipes and I love all kinds - pan-fried, deep fried, or pressure fried. Anyways, in this ible I'll share my mom's spicy deep fired chicken recipe. If you love spicy foods then you'll love this recipe. The prep time is 15-20 minutes. If you don't have much time on hand and looking for an easy yet yummy recipe, then this is the one. Give a try! Step 1: Ingredients Needed. To prepare spicy fried chicken you'll need:Chicken chopped - 500 gramsChilli powder - 1 tspBlack pepper - 1 tspSalt - for tasteGarlic paste - 1 tspGinger paste - 1 tspAll purpose flour - half cupRice flour - half cupCoriander leaves - chopped, 1 tbsp.Oil - -to fry Step 2: Marinating the Chicken. Wash and clean the chopped chicken.In a small bowl add the chopped chicken pieces, garlic paste, ginger paste, black pepper and salt (a pinch).Mix all the ingredients really well. Keep them in a dry place for marinating while preparing the batter. Meanwhile put the oil on medium flame to heat. Step 3: Preparing the Batter. In another small bowl add all purpose flour, rice flour, chilli powder and salt (for taste).Add water to make a thick batter. Mix them nicely.Add chopped coriander leaves to the paste and mix them again. Step 4: Frying. Take a piece of seasoned chicken piece and put it into the batter.Cover the whole piece with the batter evenly on all sides.Add the batter covered chicken piece to the heated oil .Fry it in low-medium heated oil.Add more pieces to the oil but make sure not to smudge all the pieces together. Keep the oil on low-medium heat.Fry all sides evenly. Fry until the pieces turn into golden or light brown color.Serve while hot and have it with some ketchup or chatni. Enjoy!", ["prepare-spicy-fried-chicken_0", "prepare-spicy-fried-chicken_2", "prepare-spicy-fried-chicken_3", "prepare-spicy-fried-chicken_4"]] [41104, "Introduction: Cinnamon Ramon Noodles. this is my favorite lunch food! its really good! Step 1: The Noodles. first make your ramen noodles. Step 2: The Cinnamon. now, add 1 tablespoon of cinnamon per bowl of ramen noodles. Step 3: To Cool Dowm. you can wait for it to cool down. OR you can do what i do, put 1 ice cube in there and stir it until the cube melts. Step 4: Enjoy!. eat it up! and tell NO ONE why your noodles taste soooo good!", ["cinnamon-ramon-noodles_0", "cinnamon-ramon-noodles_1", "cinnamon-ramon-noodles_2", "cinnamon-ramon-noodles_3", "cinnamon-ramon-noodles_4"]] [41105, "Introduction: Funny Dinner. I love to play in the kitchen.\nOnce I made this dinner for my boyfriend, and took a pic.\nIt's just for getting some inspiration to make your own.\u00a0", ["funny-dinner_0"]] [41106, "Introduction: Pepperoni Pizza Dip. Instead of opening a bag of chips and eating it with nacho cheese at this years Super Bowl (GO STEELERS!!!), dip them into this delicious pepperoni pizza flavored dip. A sure crowd pleaser! Please comment, subscribe and root for the STEELERS!!!!! Step 1: Taking Your Positions. You are going to need:\n1 package (8 oz.) cream cheese\n1/2 cup sour cream\n1/8 teaspoon dried oregano\n1/8 teaspoon garlic powder\n1/8 teaspoon cayenne pepper\n1 cup pizza sauce\nAs much diced bell peppers as you want\nAs much pepperoni, whole and diced, as you want\nAs much diced onions as you want\nAs much cheese as you want Step 2: 1...2...3.... Mix the cream cheese, the sour cream, the oregano, garlic powder and cayenne pepper in a mixing bowl. Stir until it has the texture you want. Step 3: ...HUT!. Spread into an ungreased pan and spread the pizza sauce on top. Step 4: Tackle Him!. Put on the toppings and add more if you want. Put it in the oven at 350 degrees for 10-15 minutes. Step 5: Run for the Touchdown!. Take out of the oven, sprinkle on the cheese and put it in the oven for another 5 or so minutes. Step 6: TOUCHDOWN!!!!!. \n\tCheer for the winning team while finishing your delicious creation. Have a good Super Bowl!!!", ["pepperoni-pizza-dip_0", "pepperoni-pizza-dip_1", "pepperoni-pizza-dip_2", "pepperoni-pizza-dip_3", "pepperoni-pizza-dip_4", "pepperoni-pizza-dip_5", "pepperoni-pizza-dip_6"]] [41107, "Introduction: Spicy Radish Salsa. This recipe is spicy, as well as moist and refreshing, I love it!! I suppose the heat of the dish completely depends on what type of chilli you use, but i just used a normal red chilli that you get in packs from the supermarket and the dish ended up rather poky! This recipe is nice though as you get the cooling elements from the radish and cucumber, the sweetness from the apple, and then the spiciness from the red chilli. This is nice to have with tortilla chips, chilli, or on the side of any type of Mexican dish really. It is also nice as a relish for burgers, so good to bring to a barbecue, now that the weather's nice!Spicy Radish Salsa12 large radishes, diced60g peeled diced and seeded cucumber60g peeled and diced apple1 red chilli, finely dicedJuice from \u00bc a lemon1 tbsp freshly chopped mintSalt, pepper and sugar to taste Step 1: Recipe Instructions. 1. Mix all the ingredients together in a mixing bowl, season to taste, and serve!", ["spicy-radish-salsa_0", "spicy-radish-salsa_1"]] [41108, "Introduction: Dulce De Leche (Caramel) Latte *Video Recipe*. A cup of bold, dark coffee layered with creamy milk and a hint of sweet caramel is reason enough to get up in the morning. More specifically, a Dulce de Leche Latte will wake up your senses. And I'm going to make one right now. A latte is simply 3 parts milk to one part of espresso. And you can add many different flavors to spice it up. Using freshly roasted coffee beans and grinding them right before you use them, will give you that distinct flavor and aroma. First I'm going to steam my milk. When you direct pressured steam through milk, it changes the protein properties inside and forms these thousands of little tiny air bubbles that give you the steamed milk as well as a fluffy layer of foam on top. It also turns the milk sweet and delicious! Remember to use fresh and cold milk every time, and only steam the amount you need. I filled my milk pitcher and now i'll place the steam wand inside the pitcher until it's submerged. With the steam on full blast, I move the pitcher up and down until it gets warm.\u00a0 I'm adding foam to the milk. See the milk spinning around like a whirlpool? The trick in steaming milk is to be patient with it. When it gets warm, I stop aerating it and then continue heating up until the side of the pitcher is too hot to touch. That's when I know my milk is ready. Now it's time for the espresso. You can play with the coarseness and grind amount to determine the boldness of flavor. I like mine on the darker, bolder side, so i'm going to put it on a coarse grind. I'm filling up my portafilter just to the edge. A portafilter carries the grounds in its basket, and attaches to the machine before water is pressured through to give you your espresso shot. So once i fill the portafilter with the coffee grounds, i tamp it firmly, about 30 pounds of weight, so that the surface is flat, compacted, and smooth. Now I attach the portafilter to the machine and let the infusion begin! You can see the thick espresso pouring out followed by a blonde crema. But now we need to act fast before the crema breaks down and the flavor loses intensity. Now i'm pouring the espresso into a mug and adding a tablespoon of vanilla syrup. Next, i'm pouring the milk into the middle of the cup, slowly, while holding back the foam with a spoon. The espresso and milk will start mixing together. When the cup is almost full, I pour the milk in a little faster until a foam starts to appear. Then I finish by scooping the foam out with my spoon until it looks like I have a little cloud in my cup. I drizzle some of the dulce de leche on top of the foam, and that's it -- the perfect latte. Totally delicious. Thanks to Breville for providing the Breville Barista Express!", []] [41109, "Introduction: \u2661\u2661Geode Cake\u2661\u2661. Beautiful rock candy is responsible for giving this beautiful cake it\u2019s geode appearance, making the entire cake 100% edible. It\u2019s pretty to look at AND you can eat it? Does it get any better than that? Step 1: Make the Cake:. Ingredients:1 cup unsalted butter softened 1 and 1/2 cups granulated sugar 4 eggs1 tablespoon vanilla extract 2 and 3/4 cups cake flour 1 tablespoon baking powder 1/2 teaspoon salt 1 cup whole milk Instructions:Preheat the oven to 350\u00b0F. Grease and lightly flour 2 9-inch round cake pans; set aside. In a large bowl, beat the butter and sugar together until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla. Combine the flour, baking powder, and salt in a medium bowl. Stir with a whisk and add it to the butter mixture alternately with the milk, beating well after each addition. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes. Remove from pans and cool completely on a wire rack. Step 2: Make the Buttercream Frosting:. Ingredients:1 cup unsalted butter, softened to room temperature 4-5 cups confectioners' sugar 1/4 cup heavy cream 2 teaspoons pure vanilla extract salt, to tasteInstructions:Using a mixer fitted with a paddle attachment added, beat the butter on medium until creamy,- about two minutes. Add 4 and 1/2 cups confectioners' sugar, the cream, and vanilla with the mixer running on low. Increase to high speed and beat for 3 full minutes. *Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another Tablespoon of cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. Step 3: Getting Ready:. **The cake layers shouldn\u2019t have a rounded dome on top of them, but if they do, cut them off before stacking.To assemble cake, place first layer of cake on your cake stand or plate. Place a rolled out sheet of fondant on top of the cake and lower it onto the cake and smooth it out, cutting off excess. Repeat process for all cakes, and layer them with a little bit of frosting as glue. Step 4: Geodes!. For these last few steps you will need:Rock candy, a few different colors Knife, for carving Silver spray, edible, for decoration (optional)Once assembled, take a knife and gently carve the shape you want to create. After outlining, cut out the shape you made from the cake. Evenly coat the hole with a smooth layer of frosting. Apply a row of frosting in the center of the cut. Press rock candy into the frosting, starting with the darkest shade. Continue laying out rows of frosting and pressing in the rock candy, applying lighter colors and smaller pieces as you move farther out toward the edge of the cut.To conclude, I would say this cake does have a few steps, yet it's definitely not hard at all! It's also delicious and also gorgeous!! You can totally play around with colors and decoration to make it your own, so why not give it a try?If you enjoyed this, please give me a vote! Thank you so much for reading, and why not share this with anyone you think would enjoy it too?", ["geode-cake-1_0", "geode-cake-1_1", "geode-cake-1_2", "geode-cake-1_3", "geode-cake-1_4"]] [41110, "Introduction: How to Make 5 Minutes Sandwich for Camping. This is very simple recepi that my friends and I used to prepare during our camping activity. its only need 5 to 10 minutes to prepare the sandwich. Step 1: Prepare the Ingredient. The ingredients are:1 canned sardin with tomato saucecucumber/tomato/saladfresh limechiliesdiced onionsaltwhite bread Step 2: Mixed the Ingredients in Bowl. Open the canned sardin and put into the bowl. squeeze half of the lime,put some salt,half of diced onion and chilies and mixed them together. Step 3: Ready to Serve. take half of the bread and put some of the mixed ingredient from the bowl. then slice the cucumber/tomato/salad.they are ready to be enjoyed with your family and friends. ", ["how-to-make-5-minutes-sandwich-for-camping_0", "how-to-make-5-minutes-sandwich-for-camping_1", "how-to-make-5-minutes-sandwich-for-camping_2", "how-to-make-5-minutes-sandwich-for-camping_3"]] [41111, "Introduction: How to Make Basbousa. I am pleased to extend to the steps basbousa of work. \u00a0It is of the desserts Al-Sharqiya in the Levant which is the source of popularity frequently dealt with in the month of Ramadan and the winter. \u00a0they needs the body Calories increase of activity and energy. Step 1: Ingredients. -\u00a01 cup of Semolina. - 1 cub of Milk Powder. - 1 spoon of Baking Powder . - 1/2 cup of Castor Sugar. - 1/2 cup of Oil. - \u00a0The packet Cream. * Preheat oven to 160 Degrees. Step 2: Preparation. - \u00a0Put oil, sugar, and cream in the blender, and mix them. -\u00a0 Put semolina, Milk Powder, and baking powder in The bowl, and mix them. - Put it inside a blender in the bowl, and mix it - Now place the mix in griddle after brushiry it with oil. Step 3: Adornment. -\u00a0You can put some peanuts Before Bread. Step 4: Finishing Touches. - At the end of finishing the bread put the\u00a0sugar\u00a0Syrup . - Enjoy. \u00a0", ["how-to-make-basbousa_0", "how-to-make-basbousa_1", "how-to-make-basbousa_2", "how-to-make-basbousa_3", "how-to-make-basbousa_4"]] [41112, "Introduction: Oven Cooked Ribs With Spicy Dry Rub. If you love ribs but you don't have a smoker or grill, it's super easy to make them in the oven! I've been making these ribs for about four years now and I think I've finally got it down to a science. My first version of the ribs can be found here. If you like a less spicy rub, you might want to check that one out! It's really really good, but Tyler and I wanted to go spicier and spicier as time went on.These ribs are rubbed with a spicy dry rub and then left to marinate for a bit in the fridge. After that, you cook them in low heat for 3-4 hours in the oven until they're tender and perfect. They don't require any fancy tools or expensive equipment, either, so they're a perfect way to make ribs cheaply at home. :D Step 1: Ingredients + Tools. ingredients:a rack of ribs (3-5 pounds)3 tablespoons sucanat or brown sugar1 1/2 tablespoons salt1 tablespoon ground coriander1 tablespoon mustard powder1 tablespoon onion powder1 tablespoon paprika (I'm using sweet here)2 teaspoons garlic powder2 teaspoons black pepper pinch of celery seed (optional, but I like the flavor! It's very strong, so go easy.)1-2 teaspoons cayenne, habanero, chipotle, smoked poblano powder - whatever you have on hand! splash of liquid smoke & 1/2 cup water (optional but awesome!)Note: If you're using an electric oven, you will want to add the water to the pan while the ribs cook. Electric ovens produce very dry heat, while gas ovens are more moist.I ended up using sucanat for these ribs just because I had run out of brown sugar, but I really like the flavor. I have a feeling it will be making its way into more of my dry rub recipes! It's like a really earthy molasses.I found this rub here originally. I just altered it to make it more spicy, really. It's a solid recipe though my method of cooking the ribs is totally different. :Dtools:large rimmed baking sheetcooling racks (I use two to cover the whole baking pan)aluminum foil or plastic wrapsharp knife Step 2: Make the Rub. Combine all the ingredients together in a small bowl - but at first only add a teaspoon of whatever peppers you're using. I'm using a mix of chipotle, smoked poblano and habanero. Once everything is combined, wet a finger and dip it into the spice rub to get a taste.If it's hot enough you're good to go. If it's not spicy enough for you, add more! Step 3: Dry and Clean Up the Ribs. Lay some paper towels down on your baking sheet. Remove the ribs from their packaging and lay them on the paper towels. Blot with more towels until the ribs are nice and dry.Now, flip the ribs over and have a look. Is there a silvery membrane on the back? If so, you need to remove it! Use your fingers and/or a sharp knife to separate the membrane from the ribs and pull it away. Remove as much as you can. Use paper towels to grab it if you can't get a good hold on it. :)Also trim away any huge pockets of fat on the surface. I had a couple big ones on this rack! There will be enough fat in the ribs to keep them juicy, and the big pockets of fat really just render off and smoke up the house instead of adding to the flavor of the ribs. Step 4: Rub the Ribs and Then Put Them in the Fridge. Remove all the paper towels from the baking sheet and lay the ribs down. Cover them generously in the rub - I use the whole bowl of rub every time. :)Rub it in well on both sides and don't forget the edges too!Once they're covered in the rub, cover with plastic wrap or aluminum foil and pop them in the fridge. I normally just let them hang out for an hour or two these days, but overnight works great too! Just do whatever you have time for. Step 5: Cook for an Hour at 300 F. Preheat your oven to 300 F.Remove the ribs from the fridge and brush all the excess rub off the baking sheet. (or transfer them to a new one!)Assemble your cooling racks on the tray so that the ribs are on the racks and not extending over the edge of the baking sheet anywhere. (Though if the ribs are huge and extend over, you can always lay aluminum foil down on an oven rack below to catch any drips!)If you have an electric stove, you'll want to do this next step involving adding water to your pan. The optional but awesome bit: pour a splash of liquid smoke into 1/2 cup of water. The water should just be slightly tinted yellow. Pour that into the bottom of the baking tray. I do this nearly every time, but I have forgotten it a couple of times and haven't seen a huge difference.Once the ribs are nicely positioned, put them in the oven and cook at 300 F for an hour. Step 6: Lower the Heat to 275 F and Keep on Cooking. photos above show the ribs after about 2 1/2 hours in the oven - see the bones starting to peek out?Once the first hour is up, turn the oven down to 275 F and rotate the pan so the back side is now facing the front of the oven. Cook for another 45 minutes.Once that 45 minutes is up, rotate the pan and keep on cooking. After this 45 minute block, you should start seeing the bones peeking out of the ribs and the bark beginning to form as the fat in the ribs bleeds into the rub.Keep on doing 45 minutes + rotations until they're done!P.S. You can continue to add water to the pan in 1/2 cup increments if you're worried about the ribs drying out or if the rub looks to be getting too dark too fast. If you have an electric stove, keep on adding it. It's normally not necessary but doesn't hurt either. :)This rack is about four pounds and it took about 3 1/2 to 4 hours to cook. (I kinda lost track of time since I was doing three things at once. :P)How to tell if they're done? Check the next step. Step 7: How to Tell When the Ribs Are Done. I always check two things when deciding if they're done:Are the bones protruding?If they're about 1/4 inch out, it's a good sign that the ribs are done or very close! (Though if you cook at a higher heat than I recommend in this instructable, this will not be true - high heat causes the meat to shrink very fast!)Are the ribs flexible?As you probably noticed when rubbing the raw ribs, they can be VERY bendy. During cooking, the meat tenses up and then releases again. If you can pick up one end of the ribs and nearly bend them in half, they're nice and tender. I like to pick up one end and fold it in towards the center instead of folding it back towards the underside. If you bend it towards the underside, you can crack the bark on the top of the ribs. Not a big deal but I think the bark is beautiful and don't want to harm it. ;)There's one more way to know, too, but only for fixing them the next time.If you're eating your ribs and the meat doesn't completely come away from the bone you need to cook them longer next time. Straggly meat stuck to the bone is a sure sign of undercooked ribs. :D (see the photo above for what a good clean bone should look like!) Step 8: Rest the Ribs and Enjoy!. Resting is optional, of course, but I am a creature of habit so I keep doing it. :DLoosely tent some foil over the ribs and let them sit for about 15-20 minutes. That's normally enough time to make a quick potato salad, corn or a green salad, so it works out pretty well. Once they're rested carve them up and try not to eat the whole rack!", ["oven-cooked-ribs-with-spicy-dry-rub_0", "oven-cooked-ribs-with-spicy-dry-rub_1", "oven-cooked-ribs-with-spicy-dry-rub_2", "oven-cooked-ribs-with-spicy-dry-rub_3", "oven-cooked-ribs-with-spicy-dry-rub_4", "oven-cooked-ribs-with-spicy-dry-rub_5", "oven-cooked-ribs-with-spicy-dry-rub_6", "oven-cooked-ribs-with-spicy-dry-rub_7", "oven-cooked-ribs-with-spicy-dry-rub_8"]] [41113, "Introduction: How To: Pimp Your Rice Cake. Do you eat rice cake and don't like the flavor and are thinking about buying something else but still want a healthy snack for post workouts well here is a way to make a rice cake taste better and be filled with protein well here's a way Step 1: Material. Rice cakesPeanut butter Banana Step 2: Prep . Get the rice cake and place it on the counter and grab a knife and the peanut butter Step 3: . Now spread the peanut butter on the rice cake and make sure to cover it completely Step 4: . Now grab the banana and cut it up and put it on the rice cake and Enjoy! Step 5: . Now you have a tasty protein packed rice cake that is also a low calorie treat ", ["how-to-pimp-your-rice-cake_0", "how-to-pimp-your-rice-cake_1", "how-to-pimp-your-rice-cake_2", "how-to-pimp-your-rice-cake_3", "how-to-pimp-your-rice-cake_4", "how-to-pimp-your-rice-cake_5"]] [41114, "Introduction: Alcohol-free Vanilla Extract. Vanilla extract is a wonderful ingredient added into nearly all classical American desserts. Cakes, cookies, muffins, to name a few. But did you know that the vanilla extract in your kitchen is made up of at least 35% alcohol? This is because alcohol is wonderful in extracting the flavor from herbs and botanics, and vanilla beans are no exception. However, if for whatever reason, you cannot or do not want so much alcohol in your vanilla extract, there is an alternative!Slightly thicker in viscosity, alcohol-free vanilla extract is a perfect substitute to add into all your favorite baked goods. But if not alcohol, then what? Our surrogate will be Vegetable Glycerin! Let's get started steeping! Step 1: Materials. For this project, you will need:a paring knife (fancy word for small knife)3 vanilla beans12 ounce glass container for storage 10 ounces of vegetable glycerin (via online retailers or Whole Foods)Note on vegetable glycerin: please make sure it is food grade, if you are unsure ask an expert. I used Now Solutions 100% pure Vegetable Glycerin that is fine to consume internally as well as externally as a multi-purpose moisturizer. What exactly is vegetable glycerin? It is made from vegetable oil and is a by-product of soap manufacturing. The FDA has classified it as a carbohydrate. Its wonderfully popular in foods because of it's sweet taste and the fact that it has less calories than sugar, but for topical use, glycerin absorbs moisture from the air around it. Pretty magical stuff, really. Because of this, glycerin in any form, either animal or vegetable is a great substitute for alcohol in botanical extractions and herbal essences. Let's get started! Step 2: Preparing Beans. Take three standard-length vanilla beans and cut them lengthwise down the center. Take one half and open it so the tiny pods are have more surface area to be extracted by the glycerin. Place all 3 halves (or six total) lengths of bean and place them into a glass container. Step 3: Adding Glycerin. Pour in 10 ounces of your vegetable glycerin into the glass container. Close lid, and shake slightly to make sure beans are well incorporated Step 4: Steeping. Allow your vanilla beans to steep in the glycerin for a minimum of 8 weeks, after that you can use some of it and allow the rest to continue to steep, or use it all. The best thing about the vanilla beans is that you can reuse them in another cycle of gylcerin steeping. After about two uses, though, I would recommend using new beans because their potency may wane. Enjoy! ", ["alcohol-free-vanilla-extract_0", "alcohol-free-vanilla-extract_1", "alcohol-free-vanilla-extract_2", "alcohol-free-vanilla-extract_3", "alcohol-free-vanilla-extract_4"]] [41115, "Introduction: How to Level a Cake Using Dental Floss. Cakes never seem to level properly when baking, unless you invest in strange baking implements (that only work with certain pans). Rather than fiddling with serrated bread knives, or investing in a uni-tasker in the kitchen that Alton Brown would disapprove of, you can use dental floss to trim cake domes or split cake layers.\u00a0 What you'll need: waxed dental floss. Unless you want to add weird flavors to your delicious baked goods, I suggest using unflavored floss.\u00a0 Also, you will need a (baked) cake! Step 1: . Select a piece of dental floss at least 9 inches longer than the diameter of the cake you are cutting (e.g., for a 9-inch round cake, about 18 inches). Wrap the ends around your index fingers and position the floss at the level you want to cut through the cake. (In the picture below, I wanted so slice the frosted dome off the cupcake.) Step 2: . Pull the floss through the cake, using steady, even pressure. Keep the floss level.\u00a0 Step 3: . Finish pulling the floss through the cake, and you're done!\u00a0 In the picture below, the cut is a little slanted, because I didn't hold the floss perfectly level. If this is a problem, you can tie one end of the string to some kind of implement (chopstick, pencil, etc.) and only move the other end. Also, cakes without items baked into them cut more cleanly, because there is nothing for the floss to get caught on (like the shredded carrots in the carrot cake cupcake).\u00a0", ["how-to-level-a-cake-using-dental-floss_0", "how-to-level-a-cake-using-dental-floss_1", "how-to-level-a-cake-using-dental-floss_2", "how-to-level-a-cake-using-dental-floss_3"]] [41116, "Introduction: Chocolate Finger-tips. Thinking about Easter chocolates? We were. We did the usual little figurines and so on, but that was a bit dull. Then - brainwave - what's both gross and delicious? Chocolate finger-tips.\nUsing Pinky-sil silicone, fingers, and chocolate, you can offer your friends a unique Easter chocolate. Step 1: Make the Moulds. Do the usual mould making - 1:1 mix of silicon, or whatever your stuff says. I used little plastic bottles as the formwork for the mould, didn't want to waste too much silicon. Egg cups would do, I guess, though you want something that will stand up as the chocolate sets.\nI got my kids to use their fingers, but knowing they would wriggle around they set themselves up with books to read as the silicon takes about 20 mins to go off, longer if it is cold.\nOnce the silicon is set, it is not hard to get the fingers out; harder to get the moulds out of the forms. Make a little hole in the bottom of the forms, so air can get in as you lever/wriggle/ squeeze them out. Step 2: Trim and Prepare. Trim the moulds, and check for any leaks where fingers may have touched the formwork - you'll need to patch these. Then get your chocolate sorted. Thanks to the excellent Scoochmaroo, who sent us wonderful chocolate, all the way to Kabul, we were able to do something really special. Thanks again! (and she didn't even know us!). Step 3: Make Fingers. Pour your fingers. Make sure you shake and squeeze the chocolate down into the mould. We decided to put little toothpick-y things in them, both to add a handy handle and to possible insert the fingers later into, say, a cake.\nKids loved it, even though I got a bit terse as they (inevitably) wiggled as the silicon was settling\u2026. but this is about involvement and creativity, not perfection.\nI imagine these could look more realistic by blending in white chocolate. I suppose you could paint the nail too, with some kind of thin icing\u2026 dunno. Or try doing a whole finger\u2026 or a toe\u2026 or...", ["chocolate-finger-tips_0", "chocolate-finger-tips_1", "chocolate-finger-tips_2", "chocolate-finger-tips_3"]] [41117, "Introduction: My Go-to Curry. This is my emergency curry recipe for the times when the family shout for curry and I'm a little pushed for time.I don't worry about dry frying spices, or whizzing up pastes for this one. It also uses ingredients that I usually have lying around.As a tip- I buy (or make) frozen cubes of chilli, garlic, ginger and herbs for times such as this when I may not have fresh ingredients. I also always have oodles of chicken thigh fillets in the freezer. Step 1: Ingredients. 600g chicken thigh (skinless, boneless)2 onions3 cloves garlic1 frozen cube each ginger and chilli 2 tbsps garam masala1 tsp cumin seeds1 tsp tumeric1 tsp ground cumin1 tsp ground coriander1 tbsp tomato puree1 can coconut milk 1 can tomatoes Step 2: Prep. Add about a tbsp of oil to a large pan and add the chopped onion, garlic, ginger and chilliCook on a medium heat, adding a little extra oil if needed until the onions go translucent.Meanwhile dice the chicken thigh. You can use breast, this will cook much quicker, but we prefer the flavour of thigh meat. Step 3: Flavour Time. Add the spices to the pan (cumin seeds, garam masala, ground cumin and coriander)Cook for a few minutes taking care not to burn the spicesAdd the tomato puree and stir.Transfer the contents of the pan to a bowl. Step 4: Cook the Chicken. Turn the heat up on the now empty pan and add the chicken. Brown off the chicken for about 5 minutes. You may need to do this in batches so as not to stew the chicken.Add the spicy onion mixture and stir well to coat the chicken.Add the tomatoes and the can of coconut milk.You may find it looks like there's too much liquid at this point. However, if you simmer for a good 30 minutes it will reduce down.If you're in a hurry, or using breast meat then you can reduce the amount of tomatoes and coconut milk you use. Step 5: Dish Up. Serve with pilau rice, naan or chapattis, poppadoms, chutneys. Whatever takes your fancy really! For this one I served with pilau rice, mango chutney, raita and chapattis.", ["my-go-to-curry_0", "my-go-to-curry_2", "my-go-to-curry_3", "my-go-to-curry_4", "my-go-to-curry_5"]] [41118, "Introduction: Authentic Irish Creme Cocktail. This is an old recipe I got from an uncle.\u00a0 He claims that this recipe has been in our family for decades, but he also claims that dogs can't look up or walk backwards...\u00a0 \nIngredients:\n1 cup heavy cream\n1 can sweetened condensed milk\n1 2/3 cup Irish Whiskey\u00a0 \n1 teaspoon instant coffee granules\n2 Tablespoons chocolate syrup\n1 teaspoon vanilla extract\n1 teaspoon almond extract Step 1: 1 Cup Heavy Cream. add to blender - Step 2: Sweet Milk. add entire can (14 oz) of sweetened condensed milk Step 3: WHISKEYSSSSSSS!!!!. Add 1 2/3 cup whiskey - If you are leading an especially curious day or week, add another 1/3 cup!!! Step 4: Chocolate Syrup and Instant Coffee Granules. add 2 Tbsp of Chocolate Syrup (yes these are one of those items where name brand counts! cheap syrup tastes horrible on everything!)\nadd\u00a0 1 teaspoon instant coffee granules Step 5: X *TRACTS. Add 1 teaspoon almond extract\nAND\nadd 1 teaspoon vanilla extract Step 6: Baby Put Your Red Hair on Cause We're Goin Out!!. best garnishes:\ncinnamon\npeppermint stick\nmint leaves\nnutmeg (pictured)\ncocoa powder", ["authentic-irish-creme-cocktail_0", "authentic-irish-creme-cocktail_1", "authentic-irish-creme-cocktail_2", "authentic-irish-creme-cocktail_3", "authentic-irish-creme-cocktail_4", "authentic-irish-creme-cocktail_5", "authentic-irish-creme-cocktail_6"]] [41119, "Introduction: Volcano Potato. This is a filling entr\u00e9e. Very simple to make, just takes a little time. You will need a potato, block or stick cheese, bacon, hot sauce, sour cream, and barbecue sauce for the food. You will need a fork, microwave, knife, cutting board, scooper, toothpicks, baking sheet, oven, and a brush to cook and prepare. You would want to preheat the oven to 400 degrees Fahrenheit. Step 1: Wash. Here you will wash your potato to get the dirt off. Then you will poke holes with a fork as if you were making a baked potato. Step 2: Microwave. Here you will microwave the potato half as long as if you were making a baked potato. This softens the potato for upcoming steps. Step 3: Cutting. Here you will cut a bigger piece off for the top. Then you will barely cut the bottom so that the potato can stand up. Then you will make a hole in the center of the potato for the cheese. Step 4: Cheese. Here you will cut the cheese block, if that's what you are using, it fit into the hole.If you use a cheese stick then you will just cut it in half.Then you will put the cheese into the hole you made in the previous step. Step 5: Bacon. Here you will wrap the potato with bacon. I had to use two strips on my potato. Once you have it wrapped, you with put toothpicks around the potato to keep the bacon on. Step 6: Oven. In the intro, I said to preheat the oven to 400 degrees Fahrenheit. So you will bake the potato for thirty (30) minutes. Step 7: Sauce. While the potato is being baked, you will want to make the sauce. You will need sour cream and hot sauce. You will put as much hot sauce as you would want and then you would stir it until evenly mixed. Step 8: Barbecue. Once it has baked for thirty (30) minutes, you will take it out and rub/brush the barbecue sauce all over the potato. Once that is finished, you will keep the oven at 400 degrees Fahrenheit, and place it in the oven. You will let it bake for fifteen (15) minutes. Step 9: Ready!. Here you will remove the toothpicks from the potato. Then you will dump the sauce you made on top. Then it is time to eat! Cut it open and see the cheese flow.", ["volcano-potato_0", "volcano-potato_1", "volcano-potato_2", "volcano-potato_3", "volcano-potato_4", "volcano-potato_5", "volcano-potato_6", "volcano-potato_7", "volcano-potato_8", "volcano-potato_9"]] [41120, "Introduction: Sweet Sours. I came up with the idea thinking of Warheads and Jolly Ranchers so then I thought what if you combined them to get Sweet Sours!\u00a0 Step 1: What You Need. 1. \u00a0\u00a0 8-10 Jolly Ranchers\n2.\u00a0\u00a0\u00a0 4 War Heads\n3.\u00a0\u00a0\u00a0 Corn Starch\n4.\u00a0\u00a0\u00a0 Orange or Lemon Step 2: Melt the Candy. Melt jolly ranchers in a pot and squeeze half the orange/lemon in the pot at medium to medium low heat so you don't burn the sugar. Step 3: Make Mold and Pour Candy. Line a tablespoon with foil and press corn starch inside to make a mold.\u00a0 Pour the melted jolly ranchers half way up the mold.\u00a0 Drop a warhead in the middle and cover with melted jolly rancher.\u00a0 Place in freezer for about half an hour or until the candy is hard. Step 4: Time to Eat. Your objective has been reached so you can eat them now. They look and taste AWESOME!!!!\u00a0 Have fun and play with different flavor combination's.", ["sweet-sours_0", "sweet-sours_1", "sweet-sours_2", "sweet-sours_3", "sweet-sours_4"]] [41121, "Introduction: Homemade Baby Ruth Candy Bars. Baby Ruth candy bars are like Snickers with a double dose of peanuts - making them my favorite candy bar by far.\u00a0 It doesn't get better than nougat, caramel, peanuts and chocolate.\u00a0 Now you can make Baby Ruth at home - and let me tell you, this is hands-down the best candy bar I've ever made!\u00a0 It's just. . . I can't describe it. It's soooo good.\u00a0 You're just going to have to try it yourself.\nThere are a few differences with this Baby Ruth recipe than you will find anywhere else on the web.\u00a0 For starters, I really wanted to make a candy bar that looks like a Baby Ruth.\u00a0 And I wanted it to be easy.\u00a0 So the construction technique is different.\u00a0 Secondly, I wanted to capture that not-quite-chocolate candy-bar-chocolate flavor.\u00a0 So I added a handful of butterscotch chips to the milk chocolate.\u00a0 It was the perfect subtle boost that took this candy bar from obviously-homemade to out-of-this-world.\nThe great thing about making homemade candy bars is that you know exactly what goes into it, and can adjust the recipe to accommodate food allergies or dietary restrictions. And you can make them as big or as small as you like.\nOne person, upon tasting my homemade Baby Ruth bars, said I had ruined him on candy bars forever.\u00a0 Now that's how you make a first impression!\u00a0 I hope you give these a try! Step 1: Materials. Hardware:Small saucepanSmall baking dish lined with parchment or waxed paperCandy thermometerSilicone whiskChocolate melter (opt)Software:\n\t\t1/4 cup milk or cream\n\t\t25 caramels - or make your own!\u00a0\n\t\t1 tablespoon light corn syrup\n\t\t1 teaspoon butter\n\t\t1/4 teaspoon vanilla\n\t\t1/8 teaspoon salt\n\t\t1 1/4 cups powdered sugar\n\t\t1 1/2 teaspoons water\n\t\t2 cups cocktail peanuts\n\t\t12 ounces milk chocolate chips\n\t\t2 ounces butterscotch chips Step 2: . In a small saucepan, combine the milk, 5 of the caramels, the corn syrup, butter, vanilla, and salt over low heat.\u00a0 Stir continuously until the caramel is completely melted.\u00a0 Step 3: . When the mixture is smooth, add 3/4 cup of the powdered sugar and stir.\u00a0\nBring the mixture up to 230F, stirring often.\u00a0 Use a candy thermometer to check your progress. Step 4: . When mixture has reached 230F, remove from the heat.\nWhisk in the remaining 1/2 cup powdered sugar, and stir vigorously until mixture begins to thicken. Step 5: . Pour the nougat layer into your prepared pan Step 6: . Melt the remaining 20 caramels with 1 1/2 teaspoons of water in a small saucepan over low heat.\u00a0\nStir until the caramels are completely melted.\u00a0 Step 7: . Pour the caramel layer over the nougat layer Step 8: . Mash as much of the peanuts into the caramel layer as you can before it sets up. Step 9: . Melt the chocolate and butterscotch chips together, either in a chocolate melter, bain marie, or microwave on medium power in 20-second bursts.\u00a0\nPour a layer over the peanuts.\u00a0 You'll use the rest of the chocolate to dip the sides and bottom of the bars later.\nPlace in refrigerator to chill until completely set. Step 10: Finish. Cut the bars into whatever size pieces you want.\u00a0 This pan made 6 regular sized candy bars.\nRe-heat remaining chocolate and dip sides and bottoms of candy bars.\u00a0 You can dip the whole thing, like I did, but that actually ends up being too much chocolate and throws the rest of the flavors out of balance.\nEnjoy!", ["homemade-baby-ruth-candy-bars_0", "homemade-baby-ruth-candy-bars_2", "homemade-baby-ruth-candy-bars_3", "homemade-baby-ruth-candy-bars_4", "homemade-baby-ruth-candy-bars_5", "homemade-baby-ruth-candy-bars_6", "homemade-baby-ruth-candy-bars_7", "homemade-baby-ruth-candy-bars_8", "homemade-baby-ruth-candy-bars_9", "homemade-baby-ruth-candy-bars_10"]] [41122, "Introduction: Oreo Truffles. I found this recipe on the internet and have made them multiple times. They're fun and easy to make, and taste absolutely delicious! Step 1: Ingredients. - Plain Oreos- Pure Vanilla Extract- Sprinkles- Kraft Philadelphia Cream Cheese- White Chocolate Chips- Baking White ChocolateThings You Will Need:- Food Processor- Rubber Scraper- Bowl- Wax Paper- Microwave- Spoon- Plate Step 2: Dump in the Whole Package of Oreos. Step 3: Dump in All the Cream Cheese. Step 4: Pour in a Teaspoon of Vanilla. Step 5: Blend It Up. Mix in the food processor until smooth. Step 6: Chill It. Chill the mixture in a covered bowl in the fridge for at least an hour. Step 7: Melt the White Chocolate. Lay out some wax paper first. I usually use more than one type of white chocolate because it tastes really good. I used white chocolate chips and white baking chocolate. When you melt it, overall, you melt it for two minutes. But to avoid scorching it, put it in for thirty second periods and mix it in between. Step 8: Make the Truffles. Roll the Oreo mixture into balls, and put on sprinkles! Step 9: Let Them Dry. Let them dry for at least an hour on the wax paper. Step 10: Eat & Enjoy!. I hope you've had fun making the truffles!", ["oreo-truffles-4_0", "oreo-truffles-4_1", "oreo-truffles-4_2", "oreo-truffles-4_3", "oreo-truffles-4_4", "oreo-truffles-4_5", "oreo-truffles-4_6", "oreo-truffles-4_7", "oreo-truffles-4_8", "oreo-truffles-4_9", "oreo-truffles-4_10"]] [41123, "Introduction: Chocolate Treasure. A Balanced diet is having Chocolate in both hands. :). This is made for all those chocolate lovers with little. You can eat the whole even the cups are made of chocolate so you don't need to lick the cup :P Step 1: Ingredients. Chocolate CupDark chocolate( semi-sweet) - 150 g Muffin Mould - 3 2.Chocolate PopsDark Chocolate ( semi-sweet)- 250 g Heavy cream - 100 g Roasted mix dry fruits ( Almond , Cashews , Walnut ) - 150 g Vanila Essence - 1 tablespoon Marie Lite Biscuit - 4 Lolly pop sticks - 3 3. Chocolate FillingDark Chocolate( semi-sweet) - 100 g Heavy Cream - 100 g Step 2: Preparation of Chocolate Cups. Melt chocolate by using double boiler. After melting it, wait for 2-3 minutes. Coat the muffin mould from melted chocolate. Freeze it for 10-15 minutes. Now, demould it and you will get chocolate cup ready. Step 3: Preaparation of Chocolate Pops. Melt chocolate in double boiler by adding cream and vanila essence in i t. Separate 3/4 of mixture and add chopped dry fruits in it and freeze it for 20 -25 minutes. Now make balls from that freezed chocolate and cover it from crushed marie biscuits and put a stick inside it like a lolly pop. Now cover the pops from the leftover 1/4 chocolate mixture and then by dry fruits. Freeze it for 1 hour and you will get your pops ready. Step 4: Preaparation of Chocolate Filling. Melt 100 g of chocolate with 50 g heavy cream in double boiler. Leave it for 2-3 minutes until its temperature gets normal. Add 50 g cream in it. Fill the half chocolate mould with the chocolate mixture. Put it in the refrigerator to set it down for 5 minutes. After taking out it from refigerator, decorate it with chocolate pops. Step 5: Now Its Time to Decorate and Share It With Your Friends,or Have It All for You :P. Now its time to Decorate and Share it with your friends,or have it all for you :PKeep Calm and eat Chocolate.", ["chocolate-treasure_0", "chocolate-treasure_1", "chocolate-treasure_2", "chocolate-treasure_3", "chocolate-treasure_4", "chocolate-treasure_5"]] [41124, "Introduction: Cheeseburger Soup. Ingredients: 1/2 lb. ground sirloin (you can use ground beef too, but the better the meat, the better the flavor)\n\t\t1 small or medium chopped white onion\n\t\t3/4 cup shredded carrots\n\t\t3 stalks celery chopped\n\t\t1 1/2 tsp dried basil\n\t\t1 1/2 tsp dried parsley\n\t\t1 large clove of garlic diced\n\t\t4 tbls butter (divided)\n\t\t4 cups chicken broth or stock\n\t\t1 3/4 lbs diced or sliced baby red potatoes (you can peel them if you like, but I left the skins on)\n\t\t1/4 cup flour or arrowroot powder or cornstarch (this is the thickening agent so use whatever you or have on hand, I used arrowroot powder)\n\t\t3 cups shredded cheese (you can again use whatever you want. I went with a sharp cheddar, but really any type of strong flavored melty cheese would be good in this)\n\t\t1 1/2 cups milk\n\t\t1/4 cup sour cream\n\t\tSalt & Pepper (however much you want)\n\t\t\u00a01.) In a big soup pan (about 3 to 4 quarts), brown your beef. Once it's browned, remove the beef and set it aside.2.) In the same pan add the onion, carrots, celery, basil, parsley, garlic, and 1 tablespoon of the butter & saute until the vegetables are tender. (about 10 minutes)3.) Now add in the beef, potatoes, and the broth. Bring this to a boil and then reduce the heat to medium. Let it simmer for 10-12 minutes or until the potatoes are tender. 4.) Meanwhile, melt the remaining butter in the microwave and then add the thickener and stir until you have a nice paste. Add this to the soup and stir it for 2 minutes. Keep stirring!!!!5.) You can reduce the heat to low now. Stir in the cheese & milk and add salt and pepper to your taste. Stir until the cheese melts. Then remove from the heat & stir in the sour cream.Now serve!!!!!\n\t\t\tDon't forget to check out my blog! http://bonafideboho.blogspot.com/\n\t\t\t\u00a0\n\t\t\u00a0", ["cheeseburger-soup_0"]] [41125, "Introduction: Ratfink Chili. This is a chili recipe my boyfriend and I came up with - it's nice and spicy without being overwhelming thanks to the additional of a whole habanero, and has a nice veggies/beans to meat ratio. It's also perfect for chili dogs! Lots of chili powder gives it a beautiful color and makes it tasty tasty. It's also better the next day - so it's a great recipe to make ahead and reheat! Step 1: Ingredients!. \n for the chili: \t\tone 14 oz can crushed tomatoes OR tomato sauce (try for a low sodium or no sodium variety) \t\ttwo 14 oz cans chili beans \t\tone pound of ground beef (ground turkey also works, as does faux ground beef for you veggies!) \t\thalf a beer - roughly one cup - choose a beer you enjoy! \t\ttwo onions, any color \t\tone bell pepper - red, orange, or yellow - sweeter is better. \t\tthree cloves of garlic \t\tthree tablespoons chili powder \t\tone habanero pepper - or, if you're scared of that, a chopped fresh jalapeno! \t\tsalt and pepper to taste (Pro tip: after years of failed chili recipes, I have decided that the perfect tomato/bean ratio is two cans of beans to one can of tomatoes. You do that, you really can't go wrong. Too much tomato anything will turn a fantastic chili into a horrible ketchup-y concoction that cannot be saved.) for serving: \t\tsour cream \t\tshredded cheese \t\tfritos (Tyler eats it this way all the time!) \t\tpickled jalapenos \t\tchopped onion tools: \t\tmedium pot with lid, preferably heavy bottomed \t\tknife \t\tcutting board Step 2: Cut Up Your Veggies!. I diced the pepper and onions, and minced the garlic. Cut the pepper and onions to a size that you like - if you don't want big chunks, cut them smaller! It's all personal preference here. Step 3: Brown the Ground Beef!. Cook it over medium heat, stirring from time to time to break up the big clumps. Once cooked, drain off a good bit of the fat. You'll want to leave enough fat to cook the veggies with, though, so make sure there's a tablespoon or two left! Step 4: Dump in the Veggies!. Put your onions and pepper into the pot and cook over medium heat until the onions start to become translucent and the peppers soften a bit. They will also begin to shrink in size, allowing you to put more stuff in your pot! A good pinch of salt during this part of the cooking process will help the veggies let go of excess moisture and allow you to scrape the bottom of the pot. Step 5: Add Garlic and Chili Powder!. Dump the garlic and chili powder into the pot, and stir it all up. Let it cook for a couple minutes until the chili powder and garlic get very fragrant. Step 6: Add the Beans, Tomato Sauce and Beer!. Dump all these in and stir it up. At this point, it's good to size up how thick or thin you want the chili to be. If it's too thick for your tastes at this point, it's fine to add up to a cup of water. Step 7: The Secret Ingredient - Habanero!. Pierce a whole habanero with a knife and plop it into the pot. This way you're not contaminating your hands with danger by cutting it up, but you're still getting a nice bit of heat as it simmers in the chili. Step 8: Final Cooking!. Bring the chili up to a boil for five minutes or so, and then bring it down a simmer. The minimum amount of time to let it simmer is 30 minutes. If I can, I'll often simmer it for at least an hour, checking it a couple times during cooking by stirring and taste testing. At this final stage you can add salt and pepper, and even more chili powder if you like. Step 9: Serve!. My personal favorite is pictured, but fritos or crackers also make excellent additions. Or serve over buttered pasta! It's also awesome served over a hot dog with cheese and onions. I won't lie, I had a chili dog for breakfast/lunch today. I'm a responsible adult!", ["ratfink-chili_0", "ratfink-chili_1", "ratfink-chili_2", "ratfink-chili_3", "ratfink-chili_4", "ratfink-chili_5", "ratfink-chili_6", "ratfink-chili_7", "ratfink-chili_8", "ratfink-chili_9"]] [41126, "Introduction: THE FIVE MINUTE COOKIES 'N CREAM MILKSHAKE. Have you ever wanted a scrumptious milkshake but did not want to take the time to make one? After ten short steps you will have a refreshing cookies and cream milkshake that you can enjoy after just five minutes. * WARNING: THIS MILKSHAKE WILL BRING ALL THE BOYS TO YOUR YARD. Step 1: Materials Needed. 1\u00a0 Five-speed blender 1 measuring cup for \u00bd 1 (\u00bd) cup of Milk 1 table spoon for measuring 10 table spoons of Blue Bell \u00a0\u00a0\u00a0 Cookies \u2018n Cream ice cream 1 glass cup 1 small dish 1 straw 6 Oreo cookies *Optional: Cherries for the finished product Step 2: . Remove 6 Oreos from package, proceed to break the cookie into fourths, and place the pieces in small dish. Step 3: . Next, add the broken Oreos pieces to the blender. Step 4: . Fill your measuring cup with \u00bd cup of milk Step 5: . Pour milk into blender Step 6: . With your tablespoon, scoop 10 scoops of Blue Bell\u2019s Cookies \u2018n Cream ice cream, placing each scoop into the blender one at a time. *See top picture for indication of how much ice cream to use Step 7: . Tightly secure lid on top of the blender. Step 8: . Press \"mix\" button on the blender to begin mixing the ingredients. Blend for 15 seconds or to desired consistency. *We recommend blending until cookies are crushed. Once the cookies are crushed the mixing sound should get quieter. This usually takes about 15 seconds. Step 9: . After blending, remove lid from mixture and pour the milkshake into a glass cup for serving. Step 10: . Here is your finished product, you can garnish your cold milkshake with a cherry if desired! Insert straw and enjoy!", ["the-five-minute-cookies-n-cream-milkshake_0", "the-five-minute-cookies-n-cream-milkshake_1", "the-five-minute-cookies-n-cream-milkshake_2", "the-five-minute-cookies-n-cream-milkshake_3", "the-five-minute-cookies-n-cream-milkshake_4", "the-five-minute-cookies-n-cream-milkshake_5", "the-five-minute-cookies-n-cream-milkshake_6", "the-five-minute-cookies-n-cream-milkshake_7", "the-five-minute-cookies-n-cream-milkshake_8", "the-five-minute-cookies-n-cream-milkshake_9", "the-five-minute-cookies-n-cream-milkshake_10"]] [41127, "Introduction: Sweet Potato Casserole. Sweet potato casserole is my favorite dish made during the holidays. This recipe was orginally from my aunt, who passed the recipe on to my mom. Every Thanksgiving and Christmas I always make sure my mom prepares this dish. Step 1: Ingredients. The ingredients include 6 raw, sliced sweet potatoes, 1 bag of marshmallows, 1 teaspoon cinammon, 1/2 cup brown sugar, 1 1/2 cup white sugar, a dash of nutmeg, a melted stick of butter, 2 teaspoons vanilla, and 1/4 cup of heavy whipping cream. You will also need a oven safe, cooking dish. Step 2: Step 1. First, you must boil the sweet potatoes in a pot of water. The sweet potatoes should become tender enough to put a fork through them easily. Step 3: Step 2. Next, drain the sweet potatoes in a drainer until all the excess water is drained. Step 4: Step 4. In the same pot that was used to boil the potatoes,\u00a0combine the potatoes with the cinnamon, brown sugar, white sugar, nutmeg, butter, vanilla, and heavy whipping cream Step 5: Step 4. Using a hand held mixer, mix the ingredients together until they are thoroughly mixed. The mixture should be a smooth,orange texture. Step 6: Step 5. Next, pour the mixture into the cooking pan, and smooth the contents out with a spoon. Step 7: Step 6. Spread marshmallows over the top until it is completely covered. This will probably only take half of the bag. Step 8: . Preheat the over to 350 degrees Farenheit. Place the potatoes in the oven for 25 minutes. The marshmallows should be turning brown on the top. Step 9: Enjoy!. After 25 minutes, you may take the dish out and allow it to cool. Use a spoon to serve and enjoy! ", ["sweet-potato-casserole_0", "sweet-potato-casserole_1", "sweet-potato-casserole_2", "sweet-potato-casserole_3", "sweet-potato-casserole_4", "sweet-potato-casserole_5", "sweet-potato-casserole_6", "sweet-potato-casserole_7", "sweet-potato-casserole_8", "sweet-potato-casserole_9"]] [41128, "Introduction: Sushi Cake Balls . I was so excited when I had the idea to make one of my favorite foods out of cake! I love creating desserts that fool the eye at first glance. Everyone that I showed these to in person got excited that I had a platter of sushi. When they found out it was cake, the look of shock was hilarious. In the video tutorial attached I made nagiri and maki (traditional sushi roll) sushi out of leftover cake. If you're not using already decorated cake, bake a layer of cake and once cooled add a couple spoonfuls of frosting.Ingredients:Dessicated or shredded CoconutCakeCandy Melts: White & Black (thinned with shortening or Wilton's EZ melt)Swedish FishJelly Beans: Green, Orange, RedBlack FondantTools:ToothpicksWaxed PaperPlastic WrapKnife Step 1: Forming and Shaping. Break a part and mix the cake until it forms a cake dough. It's ready when it resembles the look and feel of clay or actual dough. Form the dough into a ball and split in half.Nagiri Sushi: For the nagiri sushi, pull small pieces, about the size of the Swedish fish and form into small rectangles with curved edges. They should be about a 1/2 inch in height and 2 in. inches in length. Maki Sushi: Form the cake dough into a long rectangle and roll to create a log. The width should be about the size of a quarter. Length will depend upon how much cake dough you have. Wrap in plastic wrap to keep its' shape. Place pieces on waxed paper and into the freezer for at least 30 minutes or refrigerate for at least 2 hours. Step 2: Maki Sushi. Once out of the fridge, unwrap the cake dough and begin to slice. Slices should be about 1 inch in height. Align the log with the previous slice to make sure that all pieces are roughly the same height.Stick a toothpick into one piece of sushi cake and dipped into the black candy melt. Make sure to cover the entire bottom, sides and the top rim of each cake piece. Allow excess to drizzle off and place onto waxed paper to dry. Step 3: Nagiri Sushi. Place a toothpick into a piece of the rectangular sushi cake and dipped into white candy melt. Allow a little bit of the excess to drizzle off and then roll in the dessicated coconut flakes. Place on waxed paper and remove the toothpick. Allow to harden. Step 4: Maki Sushi. Spoon a small amount of white candy melt onto the bare center. Drip off any excess and spread to the edge using a toothpick. Dip into coconut flakes and allow to dry.Thinly slice red, green and orange jelly beans. Cut the slices in half to create the toppings for the sushi cake. Using a small bit of white candy melt, stick one of each piece of jelly bean to the top center of the sushi cake. Step 5: Nagiri Sushi. Spread a thin layer of white candy melt onto the under side of the swedish fish and apply to the top of the nagiri sushi. Thinly roll out a piece of black fondant and cut into a 1/4 inch strip. Apply a small amount of black candy melt to the fondant strip and place across the center of the sushi piece. Step 6: Ginger and Wasabi. There's no such thing as a sushi platter without some of ginger and wasabi.Ginger: Roll out a piece of light orange fondant and cut into random pieces. Begin to randomly fold each piece of fondant and bunch them together. Wasabi: Make a small amount of buttercream and add more powdered sugar than normal to create a grainy texture. You should be able to pick this buttercream up with your fingers. Use a dot of green gel dye and incorporate. Form into a small imperfect ball and place on the cake platter. Place all of the sushi on a plate. Use chocolate sauce as soy sauce and caramel sauce as teriyaki sauce. Grab a pair of chopsticks and enjoy! The video tutorial is in Step 1. MarishasCoutureCakes.com Instagram: @Marishas_Couture Twitter: @MarishasCouture", ["sushi-cake-balls_0", "sushi-cake-balls_1", "sushi-cake-balls_2", "sushi-cake-balls_3", "sushi-cake-balls_4", "sushi-cake-balls_5", "sushi-cake-balls_6"]] [41129, "Introduction: Shamrock Pizza Bites. These pizza bites are just the thing for a quick snack on a busy St. Patrick's day.IngredientsRhodes\u2122 Dinner Rolls, thawed to room temperature pizza sauce grated mozzarella cheese green pepper slicesInstructions 1. Press dinner rolls into a 3-4 inch circle. 2. Top with pizza sauce and mozzarella cheese. 3. Cut a slice of green pepper to resemble a shamrock and a piece for the stem. 4. Place in the center of the pizza. 5. Bake at 400\u00b0F 8-12 minutes or until crust is golden.Video Instructions:http://www.rhodesbread.com/recipes/view/2393", ["shamrock-pizza-bites_0"]] [41130, "Introduction: Shahi Tukda, an Exotic Indian Bread Pudding.. Hello Sweet Tooths :),In India, people often use this phrase \"kuch meetha ho jaye\" which translate to \"let's have something sweet\". I'm sure around the world there are different such phrases which translates to \"let's have something sweet\".And what could be more awesome than having a Shahi Tukda as such sweet desert :).Shahi Tukda means a Royal Piece (of bread, royal because of the use of expensive dry fruits and spices). This desert has origins from Mughlai Cuisine but apparently it has made its way to Indian kitchen due to the usage of common Indian spices and nuts. So you can call it Indian or Mughlai desert. Please excuse me from the argument :).Besides being super exotic & scrumptious, it is also very quick & easy to make. This recipe is an instant version though it did not compromise with the traditional taste :).Let me show you how to make this delicious desert.Useful Information:Servings : 2Vegan: NoVegetarian: YesCooking Time : Less than 30 mins Step 1: Ingredients. To make Shahi Tukda , you would need following ingredients :2 slices of Bread White or Brown (I used whole wheat bread)Ghee or unsalted butterSliced PistachioSliced AlmondsFor Sugar Syrup:1 & 1/2 cup Sugar2 Cup water or as required. 1/4 Teaspoon of crushed or powdered cardamom.Saffron strands (I like to be generous here :)) For Rabdi (Sweet Reduced or Condensed Milk)Condensed Milk like Milkmaid (If unsweetened, add sugar)1/2 Cup milkA pinch of Nutmeg powder1/4 Teaspoon of powdered cardamom Kitchen ToolsBread KnifeDeep frying panFlat griddle or frying pan This ultimate combination of divine ingredients can never go wrong , so lets start making this exotic desert :) Step 2: Preparation . See images about and follow:Using a sharp bread knife or knife, remove the bread corners .Cut the slices diagonally just to give it a fancy shape.Slice pistachio and almonds if you have them as whole.Keep the bread triangles aside while we start to prepare Rabdi. Step 3: Preparing Rabdi (Sweet Reduced or Thickened Milk). See images above and follow:Traditionally Rabdi is prepared by continuously boiling whole milk with sugar until it is thickened and reduced to 1/4th of original quantity. This process takes a lot of time, thats why I used condensed milk.Take 3 part of condensed milk and 1 part of milk in a deep frying pan. (I used about 3 table spoon of condensed milk and 1 tablespoon of milk). We are trying to have a thick sauce like consistency here. You can adjust quantities as desired.Mix nutmeg and cardamom powder.Mix well and Bring it to boil stirring continuously.Cook until desired consistency is achieved.At this moment , the sweet & exotic aroma of Rabdi has already begun to draw attention of your family. Tell them to wait just 10 minutes more. Step 4: Frying the Bread. See images above and follow:Traditionally the bread pieces are deep fried in Ghee which is something I don't relish much. So I shallow fried the bread pieces in butter until they are golden brown. Heat flat griddle.Melt some butter over griddle.Place bread slices and flip sides quickly 2-3 times over butter so that bread absorbs it.Fry the bread pieces on medium flame untill golden brown.TIP: If you are not much of a frying fan, you can make bread toast in a toaster and use them instead.Almost there :) Step 5: Making Sugar Syrup. The sugar syrup is known as Chashni (cha as in chat, sh as in she, ni as in neat) in Hindi. This syrup is to provide, color, sweetness, aroma to fried bread pieces.To make this syrup, do as follows: Mix water and sugar in a deep pan (Image 1). Put it on high flame and bring to boil. Add lots of saffron strands and cardamom powder. (Image 2) Keep boiling. To check if the syrup is ready, do as follows: pour a drop of syrup on a dish. Stick the drop on your thumb. Press it with other finger (like a pinch ) Gently try to separate them, if you see a thread formation (I did not mean sticky here, this is the keyword), the syrup is ready (Image 3) The ready syrup should look like Image 4. TIP: It may be possible that due to over cooking, the syrup will become too thick when cooled down. Don't worry, add some more water & sugar and re-boil it. Do you like the all natural golden color of this heavenly liquid? Try to smell it , your senses will melt away :) & mouth will be filled with water. Step 6: Serving. See images above and follow:Place fried bread pieces in the hot sugar syrup, turn sides a couple of times so that bread is completely covered in syrup. Leave it for 5-10 minutes.To serve:Remove the bread pieces from sugar syrup.Pour Rabdi over the bread.Garnish with sliced pistachio and almonds. Hot Or Cold??I personally like it hot on a chilly winter evening. You can reheat Rabdi before serving. But on a hot day, you can refrigerate Shahi Tukda and serve cold :)One last thing: Before you serve, save a piece for yourself and savor it immediately . Trust me, there won't be any left for you ;)TIP: Shahi Tukda is an excellent dessert to please your dear ones when they are angry or upset with you ;)Enjoy your Shahi Tukda, I promise the very first bite will melt your senses :) Was that easy ? I think yes :)Thank you for taking time to read this ible, I hope your have enjoyed this mouth watering exotic desert recipe. Please do share your comments and feedback in the comments below. If you choose to make it, please do share using the 'i made it' button below.Finally, please vote and share if you like.Stay TunedYou are awesome :).", ["shahi-tukda-an-exotic-indian-bread-pudding_0", "shahi-tukda-an-exotic-indian-bread-pudding_1", "shahi-tukda-an-exotic-indian-bread-pudding_2", "shahi-tukda-an-exotic-indian-bread-pudding_3", "shahi-tukda-an-exotic-indian-bread-pudding_4", "shahi-tukda-an-exotic-indian-bread-pudding_5", "shahi-tukda-an-exotic-indian-bread-pudding_6"]] [41131, "Introduction: Baked Mashed Potato Witch Fingers. This Halloween, try this VEGAN, Gluten-free Mashed Potato Witch fingers with no artificial colors - a very interesting appetizer to serve at your party this year!First published here. If you like it, please vote for it in the Halloween Food contest. Thanks!INGREDIENTS 1 large russet potato, cooked and mashed2 tbsp. oil/butterSalt, to taste35 skinned and roasted almond halves1 tsp. red chilli powder / paprika1/4 tsp. turmeric (optional)1/2 tbsp. cornflour (optional) Step 1: Mix All the Ingredients. In a medium mixing bowl, combine all the ingredients with a fork, mashing as you combine till it forms a soft dough. Step 2: Shape the Fingers. Take about 1 tsp of potato dough in your palms, roll into a 'finger', tapering the tip and flattening the bottom. Place an almond half in place of a 'nail' and use a small knife to score 'knuckles'. Place onto a large baking tray lined with parchment paper. Repeat until you run out of dough. Step 3: Bake!. Bake in a preheated oven at 400\u00b0F/200\u00b0C for 20-30 minutes until browned on the bottom, soft and gooey on the inside. Transfer to a wire rack to cool slightly before serving. Step 4: Enjoy!. Dip into this Beetroot Ketchup (instead of regular ketchup) for a real 'blood-like' effect! Enjoy!", ["baked-mashed-potato-witch-fingers_0", "baked-mashed-potato-witch-fingers_1", "baked-mashed-potato-witch-fingers_2", "baked-mashed-potato-witch-fingers_3", "baked-mashed-potato-witch-fingers_4"]] [41132, "Introduction: Chocolate Gun and a Vacuum Forming Machine. Vacuum forming is easy and fun!!!Lets make some cool chocolate moulds!Check out the video first =) Step 1: Let's Make a Box!. To make a chocolate mould we need to assemble a vacuum forming table. Vacuum sheet forming is the simplest and least expensive of all thermoforming processes. A sheet of hot plastic is is blown in to a bubble and then sucked onto the surface of the form.A vacuum forming table basically is a simple box with some holes on top to create a suction area. To make this box I\u2019m using:A sheet of 2x2 feet MDF, 1/4\u201d thickness and two poplar boards 1\u201dx3\u201dx2feet.As a reference for my table dimensions I used a letter size sheet of paper. I used a 45 degree miter joint to create my box, but you can use any joinery method for your box. As long as you have straight corners you will be fine.Cut your top and bottom panels to the size of your frame. The top panel will be our suction area, so we need to make some holes there. I marked a grid to drill my holes so they are approximately an inch apart from each other.After I drilled all my holes (including a hole on the side of the frame for my vacuum connection) I attached my panels to the frame with some drywall screws.The box is done. Step 2: Making a Mould. From the same piece of MDF I made a frame to hold up the plastic sheet. I've attached the plastic sheet to it with binder clips. The more binder clips the better the edges of the form will hold the shape.But before we put plastic in the oven, we need to create a razed support for our frame there, so we have space for hot plastic to stretch down. I put 4 ceramic bowls in the oven to create a support for each corner of the frame.For plastic I'm using a food safe PET plastic, 0.5mm thick . Preheat your oven to a 350F. Don't forget to use oven mittens then you working with hot stuff. Put your frame with mounted plastic sheet on it in the oven for about a minute or two. Get the frame out of the oven as soon as the plastic sags 2-3 inches below the frame level. Put it over the running suction table. And in seconds the plastic magically will be shaped around your object.It takes some practice, and depending on your plastic you will need to play with the heat settings. Step 3: Chocolate Time!. Melt some chocolate chips or baking chocolate in a double boiler. Pour it in the mould and put it in the fridge to cool down. Super easy!Now you know how to make an awesome custom chocolate. You can use different objects to create the form. It would make a great present or a sweet treat for yourself. =) Step 4: Enjoy!. If you like this tutorial, you will probably enjoy some other DIY videos I have on my youtube channel here - https://www.youtube.com/user/inspiretomakeDon't forget to Subscribe!Youtube: https://www.youtube.com/user/inspiretomakeWebsite: http://inspiretomake.comFacebook: http://facebook.com/inspiretomakeInstagram: http://instagram.com/inspire_to_makeTwitter: http://twitter.com/Inspire_To_Make", ["chocolate-gun-and-a-vacuum-forming-machine_1", "chocolate-gun-and-a-vacuum-forming-machine_2", "chocolate-gun-and-a-vacuum-forming-machine_3"]] [41133, "Introduction: Airfried Cirspy Masala Peanuts . This a fantastic recipe to make the famous Haldiram Nut crackers at home. Masala peanuts is an apt snack to go along with tea in the evening. It is really very easy and quick recipe and goes healthy too as these are not deep fried but Air fried in Philips Airfryer. Step 1: Recipe . Ingredients:Raw Groundnuts/ Peanuts - 1 bowl Gram Flour/ Rice flour \u2013 2 tsp Rice flour \u2013 2 tsp Asfoetida powder/ Hing \u2013 a pinch Cooking soda \u2013 a pinch Amchur powder \u2013 \u00bd tsp Salt, Red chilly powder, Turmeric powder \u2013 \u00bd tsp eachMethod: Mix all ingredients except groundnuts to form a a paste. Add little water if paste gets too thick. Add peanuts and coat with the masala with help of fingers.Preheat the Air fryer. Add masala peanuts by separating the individual pcs as much as possible in airfryer. Air fry peanuts at 200 degrees for 10 min. Allow the peanuts to cool down. Once cool, sprinkle amchur powder on top and serve with Tea.", ["airfried-cirspy-masala-peanuts_0"]] [41134, "Introduction: Upcycled Tea Bag Organizer. I have recently gotten into the habit of drinking tea because of its great taste, and health benefits. For Christmas this year, I received a bunch of boxes of tea from my relatives. While i realize that the boxes the tea bags come in are designed to dispense tea bags within a cabinet, etc, I figured I would make a small organizer for the individual bags that was made by upcycling (http://en.wikipedia.org/wiki/Upcycling) old cigar boxes from my father. Things you will need: 1. empty cigar box of any size 2. tea bags 3. small diameter wooden dowel (circular or square) 4. wood glue/gorilla glue 5. saw 6. pencil 7. measuring tape/ruler (8.) vice for cutting wood Step 1: Figure the Confingur(ation) . Take some tea bags and lay them in the cigar box so that they fit accordingly. I chose to go with a long, thin box that fits 3 different varieties of tea bag laying flat. I made another that can fit four varieties, but it was configured so the tea bags layed at an angle (see pictures) If you have a box/configuration that the tea bags lay flat in, trace lines for dividers to be put in using a pencil and a ruler. I.E. My box was 9 3/4 inches wide so i measured out 3 equal segments of around 3 1/4 inches. (in the end, each 'cell' with the added width of the dividers were exactly 2 3/4 inches wide and were a perfect fit for a tea bag.) If you want to make an organizer that holds the tea bags at an angle, you have to put a segment of dowel running along the bottom of the box left to right in order to make 2 'stops' for the tea bags. Then, a dowel must be cut that runs up and down in the box to separate the two sides, creating 4 'cells' Step 2: Measure and Cut. Take your wooden dowel, whatever shape you may have, and cut it to the lengths you need. I needed two segments to make three cells in my flat organizer and two longer segments to make the layers of my tilted organizer. IMPORTANT: many cigar boxes come with 4 thin wall inserts that are up against the inner wall of the box. These are there to help the box close more snugly and stay closed. Remove these before measuring and gluing in your dowels because they are not secured to the box in any way and will move eventually. You can remove these inserts and use them as dividers if you don't want to measure and cut any dowels to length seeing as they are perfectly fit for the box already. Secure your wooden dowel on a workbench using a vice or two for easier cutting. Use whatever saw works best for you! For a nice touch, i sanded down the long edges of the dowels that face upwards for a smooth finish and for aesthetic purposes (you can choose to stain your dowels/dividers if you'd like.) Step 3: Final Measurements and Glue. Take your dowels, lay them in position, and make sure that they are equidistant from each other using your ruler/measuring tape (if you're doing a symmetrical one like mine). Once you have them in the desired position, mark their location using a pencil on the walls of the box. Now you can use any sort of glue. but i had gorilla glue on hand so that is what i used. Apply a generous amount of glue to the bottom and ends of the dowel (any part that will be touching a wall or the bottom of the box) and press it into place using your pencil marks. Press down with force to ensure that the dowels are seated properly and that there are no air pockets between the two pieces of wood. Wipe away all excess glue from the edges of the dowel if any seeps out. I placed a couple of heavy candles on top of the dowels as they were drying to make the best possible seal. Step 4: You're Finished!. Let the glue dry a full 24 hours for good measure and then stuff the organizer with tea bags of your choice! Later on i will be decorating my organizers with custom labels so people aren't confused by the cigar labels. I hope you've enjoyed this 'ible! Leave a comment if you have a question, concern, or if you want to show off your own custom organizer. The possibilities are endless because of the many shapes and sizes of cigar boxes to use and the different ways to configure your tea bags. Enjoy!Edit: Later on I added a tree design to the inside using a wood-ink transfer technique found here-https://www.instructables.com/id/DIY-wooden-picture...", ["upcycled-tea-bag-organizer_0", "upcycled-tea-bag-organizer_1", "upcycled-tea-bag-organizer_2", "upcycled-tea-bag-organizer_3", "upcycled-tea-bag-organizer_4"]] [41135, "Introduction: Power Tool Egg Sandwiches. Please watch the video for full details.materials needed:2 large eggsbutter1 tomatoparmesan cheesefrench baguettetools needed:circular sawpower drill (3/8\" bit)palm sander (80 grit sandpaper)router (straight cut bit)clampsspatulacutting boardputty knifeutility knifeeye/ear protection Step 1: Preparation. 1. Slice to the baguette with the circular saw.2. Cook the eggs, using the torch, in the pan. Stir well with the spatula.3. Toast the bread. Step 2: Assembly. 4. Place egg on top of a slice of toast.4. Grate parmesan cheese with the palm sander, add toast, then clamp the sandwich until the cheese sets.5. Garnish with tomato slices. Serve the sandwich with fresh drilled - I mean, squeezed - grapefruit juice. Enjoy your breakfast!", ["mini-egg-sandwiches_0", "mini-egg-sandwiches_1", "mini-egg-sandwiches_2"]] [41136, "Introduction: Cool Your Drink With the Unexpected.. Need to cool you're drink because you can't enjoy warm cool-gator-homemade-sportsaide and you're roomies have consumed all of the ice without preparing another rack of them out of courtesy?\u00a0 No worries you know those delicious freezies that not too many people seem to enjoy anymore but you're roommate insists on keeping a full stockade of?\u00a0 They can dual as reusable ice cubes.\u00a0 I'm going to show my in a pinch method of quickly cooling my freshly made pitcher of sportsaide. This can work for any drink you make be it cans of frozen orange juice concentrate or other concentrate, a pitcher of flavor crystal drink mix or any kind of recreational beverage.\u00a0 My passion for drinking cold drinks spouted from my friend's martini shaker and the lack of my owning one, it seems as if they are in scarce supply in my area as the shaker without any other fuzz n fluff.\u00a0 So I've been needing more n more mcgyver (red green in Canada) solutions to my warm drink problem.\u00a0 This is my latest solution. Step 1: Preparation. Now I'm going to assume you're in a pinch like I just was on my quest for a tasty cold beverage and only tap water at my arsenal.\u00a0 If you were in my situation without ice making you one sad panda and some messy roommates you're going to assume these freezies you have found in the freezer are not clean.\u00a0 Step one in preparation: \u00a0 Come to terms with the fact that you need you're roommate alive to continue paying their part of the rent and that empty icecube trays isn't too bad a problem.Step Two: Dig for those freezies you saw berried in that freezer.Step Three: Get them covered in soap and rubbed down with this soap.Step four: Rinse them off with you're coldest available water source.\u00a0 Warm water will obviously not serve this purpose.\u00a0 *this step is essential as you probably don't know what could be dripped all over those delicious frozen icetubes.Step five: just make sure that soaps gone because you're drink will be ruined otherwise. Step 2: Use Those Icetubes.. Disclaimer: I realize these are automagic color changing freezies, but for the sake of this ible they are the original two freezies.Drop those ingenious probably expired icetubes that probably cost 2$ for the whole case into you're drink.\u00a0 If this these were shorter I would have put the lid on and swirled the pitcher around some to increase the rate that they cool down but I guess this wouldn't be a pinch solution if it were perfect.Pro tip* if you're freezies dont fit into you're pitcher, shaker cup or martini shaker when the bottom part melts flip the frozen solid tops over so that they're in the drink. Step 3: Rinse, Freeze, Enjoy.. Well if you liked how that worked out rinse those Icetubes off they probably wont need soap but you can use it if you want.\u00a0 These will probably remain unconsumed if you re hide them.\u00a0 Beware that you're roommate might ignite a new passion for these ancient relics of freezies and try consuming them if you do not re hide these, thus putting these long lost, new friends of yours back in the short term memory of you're roomie.But maybe I'm just crazy.Link to the drink I made.\u00a0 mmm Sportsaide", ["cool-your-drink-with-the-unexpected_0", "cool-your-drink-with-the-unexpected_1", "cool-your-drink-with-the-unexpected_2", "cool-your-drink-with-the-unexpected_3"]] [41137, "Introduction: Vegan Root Beer Float Cupcakes. Now that the summer has come, I have sweet treats on the brain (not that I don\u2019t usually!). One of my favorites is root beer floats. I love the ice cream slightly melting, the fizz that bubbles in your nose and of course, the cherry on top.\nThis cupcake has just the right amount of root beer flavor with smooth vanilla frosting complete with cherry and straw. Also, they\u2019re so adorable I can\u2019t stand it. they don\u2019t take a lot of decorating skills either!\nYour secret weapon for these is going to be root beer extract (or concentrate). Step 1: Bake Your Cupcakes. Root Beer Float Cupcakes\n1 Cup plus 2 tablespoons Root Beer Soda\n1 Teaspoon Apple Cider Vinegar\n3/4 Cup Granulated Sugar\n1/3 Cup Canola or Vegetable Oil\n1/2 Teaspoon Vanilla Extract\n2 Teaspoons Root Beer Extract (You can get this at the grocery store, not too hard to find)\n1 1/3 Cups All-Purpose Flour\n1/2 Teaspoon Baking Powder\n3/4 Teaspoon Baking Soda\nPour root beer and apple cider vinegar into blender and let sit for three-ish minutes. Dump remainder of ingredients in blender and blend until smooth.\nYou should be able to pour the batter out without the aid of a spoon, but it shouldn\u2019t be loose and runny. If the batter is too thick add in more root beer one tablespoon at a time, checking the consistency after each. If the batter is too runny, add just a bit more flour.\nLine muffin pans and fill each 3/4 full. Bake at 350 degrees for about 15 minutes.\nTake cupcakes out to cool for 10 minutes or so then transfer to a separate plate. Also, when you take your cupakes out, never be afraid to stick a toothpick in them to see if they\u2019re done. If you\u2019re worried about leaving a hole in the cupcakes, don\u2019t. It\u2019s going to be covered in frosting anyway. Step 2: Make Your Frosting. Vanilla Fizz Frosting\n1 Cup Vegetable Shortening\n3 Cups Confectioner\u2019s Sugar\n2 Tablespoons Plain Soymilk\n1 1/2 Teaspoons Vanilla Extract\n1/2 Teaspoon Root Beer Extract\nBeat the shortening with a hand mixer on low until creamy. Add in confectioner\u2019s sugar a half a cup at a time and beat together. Add in soymilk, vanilla extract and root beer extract and beat until frosting is fluffy.\nSide note: This makes a TON of frosting. If you want big heaping clouds, it\u2019s perfect, if you want an amount that won\u2019t send you into diabetic shock, cut the recipe in half.\nThe root beer extract isn\u2019t overpower in the frosting so don\u2019t be nervous about adding it. It gives it more of a light brown color, the way fizz looks on top of a root beer float.\u00a0 Step 3: Decorate With Frosting. Now, to decorate the cupcakes. You can either pipe the frosting on, or you can slap a pile of it and smooth with your finger. I will say you can\u2019t really spread this frosting on with a knife.\nI personally hate piping, and if you think about it, the fizz on a root beer float is definitely not ornately made flower petals and pearly dots. It\u2019s bubbly. I opted for the finger technique.\nBecause the frosting uses shortening, it won\u2019t stick to dry fingers. So all you have to do is scoop a pile of frosting on the cupcake and pat with your finger. Don\u2019t worry if there are little air bubbles that pop and leave pock marks on the frosting, honestly, it looks more like fizz (I know, I know\u2026 you\u2019re thinking what is with this girl and root beer float fizz).\nI do suggest piping a tiny dollop of frosting on the top of the cupcakes. This is where you will put the cherry. Step 4: The Finishing Touches. Speaking of cherries\u2026 Take twelve maraschino cherries from the jar and lay them on a paper towel. You will need to pat them dry so that the juice doesn\u2019t run all over your cupcake or make your frosting loose.\nWhile you are waiting for the cherries to dry, take out twelve bendy straws and a pair of scissors. I promise, I won\u2019t get too arts and craftsy on you!\nCut the straws to a good length, you want about 3/4 to an inch of straw between the cupcake top and the bendy part. I trimmed a little off the top of the straw too, just to it didn\u2019t look out of proportion.\nStick the straws in the cupcakes off to one side. If you make jumbo cupcakes, use two straws and put one on each side. (You\u2019re almost done!!)\nNow take your dry cherries and place one on each cupcake on the dollop of frosting. And voila! You have your root beer float cupcakes. Adorable and so very tasty.", ["vegan-root-beer-float-cupcakes_0", "vegan-root-beer-float-cupcakes_1", "vegan-root-beer-float-cupcakes_2", "vegan-root-beer-float-cupcakes_3", "vegan-root-beer-float-cupcakes_4"]] [41138, "Introduction: Caramel Toffee Flan. This dish is very impressive, but not nearly as hard as it looks. In Spain it's called Flan, in Venezuela it's called Quesillo, and in France it's called Cr\u00e8me Caramel. Whatever you call it, it's tasty and will earn you accolades! Especially when topped with crumbled toffee. *drool*Let's get flan-ifying! Step 1: Make the Caramel Base/Top. Caramel Toffee Flan1 1/2 c. sugar1 c. table cream (or whatever cream you have lying around. The richer, the better!) 3/4 c. skim milk (or enough cream and milk combined to make 1 3/4 c.) 6 eggs 1/2 tsp. vanilla 1 can condensed milk crumbled toffee to decorate with (optional)Place sugar in pot and melt over high heat (this creates what is called a \u2018dry\u2019 caramel), until caramelized and golden. Be careful not to let it get burnt \u2014 you\u2019ll know if you have, because it\u2019ll smell burnt! Take the melted sugar, and pour it into a cake pan, swirling the pan to get the caramel to cover the bottom and part of the sides. Set pan aside. Step 2: Bake in Bain Marie. Take remaining ingredients and mix together. Pour into prepared flan pan. Place cake pan in a larger rectangular cake pan that has an inch of water in it (this makes a Bain Marie, a water bath). Bake at 375 degrees for an hour or until the centre is no longer jiggly, but is not super solid either. Step 3: Demold and Decorate! . Cool, run a knife around the edge, place serving plate over the top, and flip quickly. Let sit for a minute or two, and then carefully take off the cake pan. Decorate with crumbled toffee and spun sugar. Or not! The flan is pretty impressive on its own without the toppings, as the sugar in the base creates a lovely golden syrupy top. Serve with pride! Or in my case, tapas! ", ["caramel-toffee-flan_0", "caramel-toffee-flan_1", "caramel-toffee-flan_2", "caramel-toffee-flan_3"]] [41139, "Introduction: Spicy Sweet Potato and Black Eyed Pea Soup!. This is an excellent soup for cold weather. It's filling, spicy, and colorful. Also vegan! Hooray!\nIt might sound weird, but once you try you'll realize sweet potatoes and black eyed peas were meant to be together!\nIt takes about an hour to make and will serve several people. :) Step 1: Ingredients!. \n\t\tone sweet potato\n\t\tone stalk of celery\u00a0\n\t\t2-3 cloves of garlic\n\t\troasted red pepper (equivalent to about half of a bell pepper)\n\t\tone heaping cup of dried black eye peas\n\t\tone onion\n\t\t1/2 tsp cinnamon\n\t\t1 tsp cumin\n\t\t1/2 tsp coriander\n\t\t1/8 to 1/4 tsp cayenne pepper\n\t\tgenerous pinch of dried red pepper\n\t\ta tbsp or there-abouts of tomato paste\n\t\t1 bay leaf\n\t\twater to cover (normally about 4 cups)\n\t\tsalt and pepper to taste!\n\t\tchopped cilantro or parsley, about 2 tbsp to stir in at end. (optional) Step 2: Prep the Veggies.. Cut the celery in half lengthwise and slice thinly.\nDice the onion.\nSqueeze the excess water or oil out of the roasted red pepper and chop it up.\nMince the garlic.\u00a0\nCube the sweet potato into 1/2 inch pieces.\u00a0\nAt this point, you can also rinse and pick your beans. :) Step 3: Cooking, Part 1.. Film the bottom of a pot with olive oil and set the heat to medium high. Let this heat until the oil shimmers.\nThen, drop in your onion and celery and cook them, stirring frequently, until they become soft and slightly translucent.\u00a0\nNow drop in your spices and minced garlic and stir everything well until it becomes very fragrant - then you can add the tomato paste!\nFinally, drop in your sweet potato, roasted red pepper and black eyed peas, stir, and then cover with water. (Just do it enough to cover. It usually takes about 4 cups for me!) Step 4: Cooking, Part 2.. Bring this to a boil, and then cover and reduce to a simmer.\u00a0\nYou'll let this simmer for 45 minutes, or until the black eyed peas get soft.\u00a0\nMake sure to stir it frequently - but not too rough - you don't want to smash the sweet potatoes to bits! And when you stir, make sure to check the water level. Add a little more if you needs to. :D\nOnce your black eyed peas have softened, turn off the heat and stir in some parsley or cilantro. Step 5: Serve!. Goes great with cornbread.\nThen again, everything goes great with cornbread. :D", ["spicy-sweet-potato-and-black-eyed-pea-soup_0", "spicy-sweet-potato-and-black-eyed-pea-soup_1", "spicy-sweet-potato-and-black-eyed-pea-soup_2", "spicy-sweet-potato-and-black-eyed-pea-soup_3", "spicy-sweet-potato-and-black-eyed-pea-soup_4", "spicy-sweet-potato-and-black-eyed-pea-soup_5"]] [41140, "Introduction: How to Make a Shirley Temple. A Shirley Temple is a non-alcoholic drink made with ginger ale, orange juice, and a splash of grenadine. This is a perfect drink for children! Step 1: Collect Supplies. Highball or Martini glass\nknife\u00a0\nplain juicer\nIce cubes\n1 orange\nginger-ale or sprite\nGrenadine\nMaraschino\u00a0cherries Step 2: Add 3-5 Ice Cubes in a Highball or Martini Glass. Step 3: Using a Plain Juicer, Squeeze All the Juice Out of Half an Orange.. Step 4: Pour the Juice From 1/2 of the Orange Over the Ice.. Step 5: Add Ginger-ale Until the Glass Is Almost Full. Step 6: Add 2-3 Tablespoons of Grenadine- Can Add More or Less Depending on Your Preference of Taste.. Step 7: Garnish With a Maraschino Cherry and an Orange Slice. Enjoy. ", ["how-to-make-a-shirley-temple-1_0", "how-to-make-a-shirley-temple-1_1", "how-to-make-a-shirley-temple-1_2", "how-to-make-a-shirley-temple-1_3", "how-to-make-a-shirley-temple-1_4", "how-to-make-a-shirley-temple-1_5", "how-to-make-a-shirley-temple-1_6", "how-to-make-a-shirley-temple-1_7"]] [41141, "Introduction: Coconut Kisses. Simple, quickly made cookies that melts in your mouth. And let's face it, who doesn't like coconut?#glutenfree #dairyfree #lactosefreeIngredients:3 egg whites200 g of icing sugar200 g of coconut flour1 spoon of lemon juice (freshly squeezed)Recepe:Separate whites from yolks. Mix whites until they almoste become foam. Start adding sugar while still mixing them. When sugar is mixed into whites, stop mixing, squeeze lemon juice and add it into mixture. Start mixing again while slowly adding coconut flour.With two spoons put (walnut size) mounds of mixture on baking sheet. Bake for 20 minutes on 180 C. When baked, leave them on baking sheet untill they become cold.", ["coconut-kisses_0"]] [41142, "Introduction: Broccoli, Mushroom, and Gouda Quiche. This is a good vegetarian quiche. It's perfect for a Sunday brunch. I usually like to pair with a small arugula salad. This recipe can also be found at gardengirlrecipes.com. .Ingredients1 recipe of pie dough or a frozen 9-inch deep-dish pie crust2 cups large dice broccoli florets\u00bc cup olive oil2 cups large dice portobello mushroom or assorted wild mushrooms\u00bd medium red onion, minced3 large eggs1 cup half-and-half1 teaspoon kosher salt\u00bd teaspoon ground black pepper1 cup shredded young Gouda cheese (about 4 ounces) Step 1: Prepare Crust. Preheat the oven to 350\u00b0F. Then roll the pie dough out into a 12-inch round approximately \u00bc inch thick. Line a 9-inch pie plate with the dough, trimming within 1 inch of the plate. Line the crust with a piece of aluminum foil large enough to overhang the edge by 1 inch, then fill with pie weights or dried beans. Bake the crust on a baking sheet until set and light brown, about 20 minutes. Remove pie weights and parchment paper and continue baking until crust is dry to the touch, about 10-15 minutes more. Let cool slightly before adding the filling, at least 10 minutes. If using a store bought frozen 9-inch deep-dish pie crust. proceed to step 2. Step 2: Prepare Broccoli. Bring a medium saucepan of salted water to a boil over high heat. Add the broccoli and cook for 2 minutes. Drain and let cool. Step 3: Prepare Mushrooms and Onions. In a medium pan, heat the olive oil over medium-high heat. Add the mushrooms and onions and cook until soft and mushroom edges are golden, about 5 minutes. Let cool. Step 4: Combine Eggs With Half-and-Half. Combine the eggs, half-and-half, salt, and pepper. Step 5: Add Prepared Vegetables and Cheese. Stir in broccoli, mushroom mixture, and cheese. Step 6: Pour Filling Into Crust. Pour the mixture into the pie shell and bake until puffed and golden brown, about 45-50 minutes. If you are using a store bought frozen 9-inch deep-dish pie crust, simply follow the manufacturer\u2019s instructions. Mine said to pour the custard directly into the frozen crust and bake. Let cool at least 20 minutes before slicing.", ["broccoli-mushroom-and-gouda-quiche_0", "broccoli-mushroom-and-gouda-quiche_1", "broccoli-mushroom-and-gouda-quiche_2", "broccoli-mushroom-and-gouda-quiche_3", "broccoli-mushroom-and-gouda-quiche_4", "broccoli-mushroom-and-gouda-quiche_5", "broccoli-mushroom-and-gouda-quiche_6"]] [41143, "Introduction: Vomiting Pumpkin OR How to Serve Nachos at Helloween . Here is an absolute easy and effective way to serve your nachos at helloween. It takes only 15 minutes to prepare this snack.I made a guacamole dip, because it looks perfect as vomit with it's green colour but also any bought dip would work (especially nacho cheese dip) and so the preparation is even faster. Step 1: Supplies. Ingredients needed:- small pumpkin (20 cm diameter)- 4 bags of nachos (I used 4 different tasts)- 3 ripe avocados - 500g sour cream- 3 garlic pieces- 1/2 lemon- salt, pepperSupplies needed:- tray- kitchen knife- exacto knife Step 2: Make the Guacamole . You can skip this step if you have a ready made dip.a.Peel the ripe avocados, remove the core.b.Add the sour cream, juice of 1/2 lemon and the shortened onions.3.Use a fork and stir well and shorten the avocados but not to well, so there remain pieces which let the guacamole look like real vomit :).4.Use salt and pepper to spice your guacamole. Step 3: Carve the Pumpkin. a.Use your kitchen knife to cut off the pumpkins top.b.Use metal stylus to \"draw\" the pumpkins \"face\".c.Use a spoon to hollow out the pumkin.d.Use your exacto knife to cut your pattern.e.The exacto knife only cuts the \"first layer\". f.Cut out teeth.g.Cut out the \"2nd layer\". Step 4: Create Your Scenario . a.Poor a part the guacamole into the pumkin.b.Put the top back on the pumkin.c.Put pumpkin in the middle of the tray.d.Poor the rest of the guacamole in front of the pumpkin.e.Add the nachos on the left and the right of the \"stream\". Step 5: Enjoy. Enjoy to serve your guests some vomit to taste. Perfect for helloween :))", ["vomiting-pumpkin-or-how-to-serve-nachos-at-hellowe_0", "vomiting-pumpkin-or-how-to-serve-nachos-at-hellowe_1", "vomiting-pumpkin-or-how-to-serve-nachos-at-hellowe_2", "vomiting-pumpkin-or-how-to-serve-nachos-at-hellowe_3", "vomiting-pumpkin-or-how-to-serve-nachos-at-hellowe_4"]] [41144, "Introduction: Rashmalai (Dessert). This is a fun dessert recipe. Why? Because... it's a 3 in 1 dessert! Rashmalai is a popular sweet dish in the South Asian countries. To make Rashmalai you have to make Rashgolla, which is also a very popular sweet dish. To make Rashgolla you will need to make 'Chaana' (curdled milk), which is also served as dessert in various forms. Chaana is used to make a number of sweet dishes such as- rashgolla, rashmalai, shandesh, chomchom etc (these are popular sweet dishes in South Asian countries). Anyways, it takes a while (10-15 hours!) to prepare this dessert and it's worth the waiting so give it a try. Step 1: Ingredients. To make Rashamalai you will have to make curdled milk, then rashgolla and finally rashmalai. Ingredients of each recipe has been listed below.Curdled milk:Fresh milk - 1 liter, White vinegar - 4 tbsp, Water - 4 tbsp.Rashgolla:Sugar - 1 cup, Cardamom - 2-3, All purpose flour - 1 tbsp.Rashmalai:Fresh milk - 0.5 liter, Sugar - 1 tbsp. Step 2: Curdled Milk (Chaana). Add 1 liter milk in a pot and mix 4 tbsp of white vinegar with 4 tbsp of water in a cup.Heat milk and bring to boil.As soon as the milk starts to boil add the white vinegar-water mixture to the milk and take the milk off from the cooker. In just a few seconds the milk will become curdled. Wait for 5 minutes.Use a filter spoon to filter the curdled milk from the water,Try to filter as much water as possible.Keep the curdled milk in a dry place for 2-3 hours. Step 3: Making Curdled Milk Balls. Add 1 tbsp of all purpose flour, 1 tbsp of sugar and 0.25 tsp of cardamom powder to the curdled milk (chaana).Mix and knead them really well.Make equally sized balls (the size of the balls depend on your choice). I made 20.Place the curdled milk balls on a flat plate while preparing the sugar syrup. Step 4: Making Rashgolla. Add 2.5 cups of water and 1 cup of sugar in a sauce pan,Heat the sugar and water until the sugar is dissolved and bring to boil,As soon as the sugar syrup starts boiling bring heat to low.Pour the curdled milk balls into the sugar syrup one by one carefully,Keep them on low heat for 8-10 minutes (not more than 10 minutes),Now, take the sauce pan off from heat and cool them. Keep them in the sugar syrup for an hour.The chaana balls are kept in the sugar syrup if you want to serve them as Rashgolla but since we're making Rashmalai we'll filter the syrup from the chaana balls and keep them in a dry place while preparing the malai. Step 5: Making the Malai. Add 0.5 liter fresh milk and 1 tbsp sugar in a sauce pan,Heat milk in medium heat,Stir frequently until the milk is really thick and creamy. This will take about 15-20 minutes. Step 6: Making Rashmalai (Finally!). Cut cashew nuts and raisins into small pieces,Add the malai into the chaana balls with a round soup spoon until all the balls are covered with malai.Keep them in the refrigerator and take them out after an hour.Sprinkle the cashew nut and raisin slices over the Rashmalai and serve. You'll love this dessert, it's sweet, creamy and delicious! Enjoy :)", ["rashmalai-dessert_0", "rashmalai-dessert_2", "rashmalai-dessert_3", "rashmalai-dessert_4", "rashmalai-dessert_5", "rashmalai-dessert_6"]] [41145, "Introduction: Mothman Pancake. Step 1: What Is the Mothman ?. The Mothman live at Point pleasant in the tnt area. It measure 2 meters, it has large bright red eyes as reflector and it has long wings.His cries is like a mechanical mouse. Point Pleasant held its first Annual Mothman Festival in 2002 and a 12-foot-tall metallic statue of the creature, created by artist and sculptor Bob Roach, was unveiled in 2003. The Mothman Museum and Research Center opened in 2005 and is run by Jeff Wamsle. The Festival is a weekend-long event held on the 3rd weekend of every September. There are a variety of events that go on during the festival such as guest speakers, vendor exhibits, a mothman pancake eating contest, and hayride tours focusing on the notable areas of Point Pleasant. Step 2: What You Want. -wire-suspension strap-cutter-mothman drawing plan -pliers Step 3: Trace the Drawing With the Metal. Step 4: Cut the Extra. Leave 2 holes free Step 5: Cut the Wire (approximative 5 Cm) . Step 6: Pass It in the 2 Holes and Tie It. Step 7: With Pliers Flatten the Wire. Step 8: Wash the Pastry Cutter. Step 9: Ingredients. -1 1/2 cup flour-1 1/2 milk-1/2 tbsp vanilla-1tbsp baking powder-1 egg-1 tbsp sugar Step 10: Mix All the Ingredients in a Large Bowl. Step 11: Make the Pancake. Add some butter and pancake mixing . Step 12: . Put the pancake in a plate, put the pastry cutter on the top, push it and cut around. Step 13: Cut Strawberries for the Eyes.. Step 14: Enjoy!. Please comment if you like :\u2022)", ["mothman-pancake_0", "mothman-pancake_1", "mothman-pancake_2", "mothman-pancake_3", "mothman-pancake_4", "mothman-pancake_5", "mothman-pancake_6", "mothman-pancake_7", "mothman-pancake_8", "mothman-pancake_9", "mothman-pancake_10", "mothman-pancake_11", "mothman-pancake_12", "mothman-pancake_13", "mothman-pancake_14"]] [41146, "Introduction: Jello Salad. If you love salad, but not vegetables, this may be for you!\n(or if you just think this would be a funny thing to make for a potluck...)Ingredients\nJello\nTapioca Beads\nHeavy CreamTools\nSauce Pan\nBaking Sheet\nTurkey Baster\nSmall BowlsRecipe\n3oz package Jello\n1 cup water\nCouple tablespoons of cream, as needed for opaque effect\nIce cubes\nBoil water, add Jello, remove from heat and stir in ice cubes to speed up chilling process.\u00a0\nThere may very well be a tastier finger Jello recipe out there, but I was just making this for spectacle. Step 1: Lettuce. \nPour green Jello on the baking sheet and allow to set.\nJust rip up pieces to make lettuce Step 2: Carrot. \nPour orange jello in the turkey baster (remove ball) and allow to set\nSlice the opaque piece for carrots\nCut the transparent piece into cubes for croutons or cheese. Step 3: Hard Boiled Egg. \nNow it gets crazy because two colors are used!\n\t\tUse plain gelatin (or jel) using the same ratio and add cream for color\n\t\tPour into small, roughly egg-sized bowl\n\t\tAllow to partially set\n\t\tPlace second, slightly smaller bowl in first\n\t\tThis will need to be fairly solid before pouring in the 'yolk'\nNow make yellow Jello...\n\t\tAdd cream to yellow Jello\n\t\tRemove small bowl from set 'egg'\n\t\tPour in yellow Jello\n\t\tAllow to completely and fully set\n\t\tRemove from bowl and slice Step 4: Cucumber. \nI was playing with tapioca beads as seeds, which I think has promise.\nFor the cucumbers I used green Jello with cream and just stirred in some tapioca beads when it was partially set. Step 5: Tomato (Beets). \nPour your red Jello into a roughly tomato-sized container, chill and slice.\nI was trying to make tomatoes, but they really looked more like beets in the end.\u00a0 I think these would benefit from the tapioca method pioneered in Step 4. Step 6: Dressing. \nTo make a dressing-like substance, I poured a thin layer of the Jello from the egg yolk in a bowl and laid that on top.\nHope this gives you some fun ideas!\u00a0 In retrospect, I now think I should have incorporated fruits and veggies into each color.", ["jello-salad_0", "jello-salad_1", "jello-salad_2", "jello-salad_3", "jello-salad_4", "jello-salad_5", "jello-salad_6"]] [41147, "Introduction: 10 Easy Snacks for Toddler & Family ( 1 Snack for ALL :). Here is 10 Easy Toddler-Friendly Snacks for Family.. 1 snack for ALL .. Enjoy :)I have added 10 Snacks Recipes in 10 Steps. Step 1: Snack #1 - Vegetable Shapes Patty ( Cutlet ). Recipe #1 - Vegetable Shapes Patty ( cutlet )Ingredients: ( for #1 - Veg shapes Patty )3/4 cup - Carrot ( grated fine ) 1/2 cup - Cauliflower ( grated fine ) 1 - Big Potato ( Boiled ) ( or 2 medium potatoes ) 1/2 tsp - salt 1/4 tsp - pepper powder 1/2 tsp - cumin powder ( optional ) Oil - as needed ( to shape patty, shallow fry or bake )Method:Step 1) Get ready with all the ingredientsStep 2) Preheat the oven to 200 C / 400 F Step 3) Mash the boiled potato Step 4) Add the salt, pepper, cumin powder and mix.. Step 5) Add the grated carrot, cauliflower and mix together.. Step 6) Coat with a tsp of oil Step 7) Grease your palms with a tsp of oil and start making the patties .. ( shape as you like :).. ( I shaped into square, triangle, circle, star, rectangle and diamond ... these shapes are really fun for the kids and encourages them to eat it :) Step 8) Drizzle some oil over the patties and Bake at 200C / 400F until lightly golden on top.. ( takes 10 -15 minutes ) .. Once the patties are ready, Flip them and let it sit for 2 minutes on the tray .. and then serve plain ( or with your favourite sauce ).. Step 2: Snack #2 - Chicken Nuggets Recipe. Recipe #2 - Chicken Nuggets RecipeIngredients: ( for #2 - Chicken Nuggets )2 boneless chicken breast ( cut into thin squares ) 2 tbsp - yogurt 2 tsp - tomato sauce 3/4 tsp - salt 1 cup - bread crumbs ( or more if needed ) 1/2 - lemon juice ( or 1 tsp lemon juice ) oil - as needed ( to shallow fry or bake )Spice powders : 1/2 tsp - turmeric powder, 1/2 tsp - chilli powder, 2 tsp - fennel powder , 2 tsp - coriander powder, 1/4 tsp - pepper powderMethod: Step 1) Get ready with all the ingredients Step 2) Marinate the chicken: To the chicken, add lemon juice, spice powders, salt, tomato sauce, yogurt and mix.. Step 3) Preheat the oven to 200 C / 400 F Step 4) Coat the marinated chicken with bread crumbs and place on a plate/baking tray.. Step 5) Grease the baking tray lined with foil or baking mat, arrange the crumbed chicken pieces and drzzile some oil on top.. Step 6) Bake at 200C / 400F until golden orange on top.. ( takes 15 - 20 minutes ..) For stove-top method: Heat a fry pan with little oil..Once the oil is hot, add the crumbed chicken in single layer..fry until bottom-side turns light brown .. ( takes 4 - 5 minutes on medium-heat )..Once the bottom turns brown, flip and cook the other side until brown ..( takes 4 - 5 minutes ..)when both the sides are done, take them onto a kitchen tissue.. and serve .. Enjoy with your favourite sauce :) Step 3: Snack #3 - Bread Pizza Fingers Recipe. Recipe #3 - Bread Pizza Fingers recipeIngredients : ( For #3 - Bread Pizza Fingers ) 6 - 8 White Bread Slices 1/4 cup - chopped olives 1/2 cup - chopped bell pepper ( capsicum) 1 Cup - Mozzarella cheese ( or pizza cheese ) 2 Tbsp - Tomato sauce ( or ketchup ) note: you can add any toppings of your choice :)..Method: Step 1) Get ready with all the ingredients. Step 2) Pre-heat the oven to 200 C / 400 F .. Step 3) Line a baking tray with foil and arrange the bread slices.. Step 4) Spread a tsp of sauce/ketchup .. Step 5) Scatter some cheese on top .. Step 6) Arrange the toppings .. ( bell pepper & olives ) Step 7) Bake at 200 C / 400 F for 10 minutes .. ( or until you see brown spots over the cheese ) .. To Serve your toddler : Cut the bread into small fingers and serve .. Step 4: Snack #4 - Simple Cream Cheese Puff Recipe. Recipe #4 - Simple Cream Cheese Puff recipe Ingredients: ( for #4 - Simple Cream Cheese Puff ) 250 gms - Cream Cheese ( softened at room temperature ) 2 Tbsp - Sugar 1 tsp vanilla extract ( or 1/4 tsp vanilla bean paste ) Puff pastry sheets - cut into 3x3 or 4x4 squares..Method: Step 1) Get ready with all the ingredients. Step 2) Pre-heat the oven to 200 C / 400 F ..Step 3) Into a bowl, combine the cream cheese, vanilla, sugar and stir well .. Step 4) Cut the puff pastry sheets into ( 5x5 squares for big puffs or 3x3 squares for small puffs ) Step 5) Spoon a tbsp of cheese mixture into the centre of pastry sheets, seal the edges well and place on a baking tray... Step 6) Bake at 200 C / 400 F until the top turns golden orange .. ( takes 10 -15 minutes ).. To Serve your toddler: Cut the puffs into 2 pieces.. let the cheese cool down and then serve .. Step 5: Snack #5 - Vegetable Puff Sticks Recipe\u00a0. Recipe #5 - Vegetable Puff Sticks recipe Ingredients: ( For #5 - Vegetable Puff sticks) 2 Cups - mixed Vegetable pieces ( carrot, beans, peas, corn, cauliflower ) 2 tsp - Oil 1/4 tsp - pepper, 1/4 tsp - turmeric powder ( optional ) 1/4 tsp - salt Puff pastry sheets - cut into 6x3 rectangles or ( as u wish :)..Method: Step 1) Get ready with all the ingredients: Step 2) Heat a fry pan and pour 2 tsp oil.. Step 3) Add the vegetables and cook until soft.( takes 4 - 5 minutes on medium-heat ).. Step 4) Once the vegetable turns soft, add the salt,pepper, turmeric powder, cook for 30 seconds and turn off the heat. Step 5) Preheat the oven to 200 C / 400 F .. Step 6) Cut the puff pastry sheets into 6x3 rectangles ( to make sticks shape ) or as u wish :) Step 7) Take a sheet, place some vegetable mix along the centre ( like a line ), fold the edges and seal with a fork.. Step 8) Bake at 200C / 400F until golden brown on top .. ( takes 10 - 15 minutes ).. To Serve your toddler: Cut the puff sticks into 2 small sticks and serve .. Step 6: Snack #6 - Potato Spinach Patty Recipe. Recipe #6 - Potato Spinach Patty recipeIngredients: ( For #6 - Potato Spinach Patty )2 Tbsp - spring onion / green onion ( chopped ) 1/2 cup - ricotta cheese ( or crumbed paneer ) 2 - Potato ( boiled ) 2 Cups - spinach ( chopped )1/2 tsp - salt 1/2 tsp - pepper 1/3 tsp - turmeric powder ( optional ) oil - as needed ( to bake or shallow fry )Method:Step 1) Get ready with all the ingredients: Step 2) Heat a fry pan and pour 2 tsp oil.. Step 3) Add the chopped spring onion and cook for 2 minutes on medium-heat ..Step 4) Add the spinach, cook until it turns soft and turn off the heat .. Step 5) Preheat the oven to 200 C / 400 F .. Step 6) Mash the boiled potatoes .. Step 7) Add the salt, pepper, turmeric powder, cooked spinach, ricotta or paneer and mix well.. Step 8) Grease your palms, take a small amount of mixture and shape them into patties ( cutlet ).. note: this can get sticky at times.. add a tbsp of rice flour or cornstarch to stop stickiness.. Step 9) Arrange the patties on a baking tray, drizzle some oil, Bake at 200C/400F until golden brown..( takes 15 - 20 minutes ) To shallow fry these patties:Heat a pan and pour little oil..Place 3 - 4 patties and shallow-fry until the bottom-side turns golden brown .. ( takes 4 - 5 minues on medium-heat )Once the bottom turns brown, flip and cook the other side until golden brown .. ( takes 4 - 5 minutes )..When ready, take them onto a kitchen tissue ..To make a filling snack for your toddler: Place 1 patty on a small bun, pour some tomato sauce/ketchup and serve.. Step 7: Snack #7 - Strawberry Cream Shells Recipe. Recipe #7 - Strawberry Cream Shells recipeIngredients: ( For #7 - Strawberry Cream Shells )6 Strawberries - sliced into 2 ( total 12 pieces ) 250 gms - cream cheese ( softened ) 2 Tbsp - sugar 1/2 tsp - vanilla extract ( or 1/4 tsp vanilla bean paste ) Puff pastry sheets - cut into 3x3 squares ( 12 sheets )Method: Step 1) Get ready with all the ingredients. Step 2) Pre-heat the oven to 200 C / 400 F ..Step 3) Into a bowl, combine the cream cheese, vanilla, sugar and stir well .. Step 4) Cut the puff pastry sheets into 3x3 squares Step 5) Pleat the centre of 4 sides to form a shell shape and arrange inside the greased muffin-holes.. Step 6) Place a tbsp of cheese filling in the centre .. Step 7) Place a piece of strawberry on top.. Step 8) Bake at 200 C / 400 F for 10 -12 minutes .. ( or until the 4 edges turn light brown ).. To Serve your toddler: Cut into 2 and let the cheese cool down before serving .. Step 8: Snack #8 - Spinach & Cheese Bread Pockets\u00a0. Recipe #8 - Spinach & Cheese Bread Pockets Ingredients: ( for #8 - Spinach & Cheese bread pockets ) 10 - 12 White bread slices ( edges trimmed ) 1/2 cup - ricotta cheese ( or crumbed paneer ) 1/2 cup - mozzarella cheese 1 onion - chopped 1/2 tsp - salt 2 cups - spinach ( chopped ) 2 tsp -oil 1/4 cup - melted butter 1/2 cup - water ( to brush the bread )Method: Step 1) Get ready with all the ingredients. Step 2) Pre-heat the oven to 200 C / 400 F .. Step 3) Heat a fry pan and pour 2 tsp oil.. Step 4) Add the chopped onion and cook until light brown..Step 5) Add the chopped spinach, cook until soft and turn off the heat.. Step 6) Into the bowl, add the mozzarella cheese, ricotta, spinach and mix well.. Step 7) Take 1 trimmed bread slice, brush the sides and the centre with some water.. Step 8) Gently press the centre to make a well, spoon a tbsp of filling, seal the edges and place on a baking tray ... Step 9) Brush the top with melted butter.. Step 10) Bake at 200C / 400F until golden orange on top.. ( takes 10 - 15 minutes ).. To Serve your toddler: Cut them into thin pieces, let the cheese-filling cool down and then serve.. Step 9: Snack #9 - Beetroot Peas Shapes Patty Recipe\u00a0. Recipe #9 - Beetroot Peas Shapes Patty recipe Ingredients: ( for #9 - Beetroot Peas Shapes Patty ) 1 - medium Beetroot ( grated / shredded) 1/2 cup - peas 1 sweet potato - ( boiled & peeled ) 2 tsp - oil 1/3 tsp - salt 1/2 tsp - pepperMethod: Step 1) Get ready with all the ingredients. Step 2) Pre-heat the oven to 200 C / 400 F ..Step 3) Mash the boiled & peeled sweet potato ..Step 4) Add the salt, pepper, grated beetroot and mix well .. Step 5) Add the peas and press into the mixture.. Step 6) Take a small amount of mixture and shape them into patties or ( different shapes ).. ( I shaped into square, triangle, circle, star, rectangle and diamond ) .. Step 7) Bake at 200 C / 400 F for 15 - 18 minutes or until the patties turn deep red.. To make a filling snack : Place a patty on a mini bun.. add some sauce/ketchup.. stack another patty on top, top with a bun and snack :).. Step 10: Snack #10 - Blueberry Cheese Puff Recipe\u00a0. Recipe #10 - Blueberry Cheese Puff recipe Ingredients: ( for #10 - Blueberry cheese puffs )3/4 Cup - blueberries250 gms - cream cheese ( softened ) 1 egg 1/2 tsp -vanilla extract ( or 1/4 tsp vanilla paste )2 Tbsp - sugar Puff pastry sheets - cut into 4x4 squares ..Method: Step 1) Get ready with all the ingredients. Step 2) Pre-heat the oven to 200 C / 400 F ..Step 3) Into a bowl, combine the cream cheese, egg, vanilla, sugar and stir well .. Step 4) Cut the puff pastry sheets into ( 5x5 squares for big puffs or 3x3 squares for small puffs ) Step 5) Spoon a tbsp of cheese mixture into the centre of pastry sheets, place some blueberries, seal the edges well and place on a baking tray... Step 6) Bake at 200 C / 400 F until the top turns golden orange ..( takes 12 -14 minutes ).. To Serve your toddler: Cut into small pieces, let the cheese filling cool down and then serve .. These snacks are so easy to make and super delicious ! Hope you will try these snacks and like them too ! .. Your feedbacks are always welcome ! :D ..", ["10-easy-snacks-for-toddler-family-1-snack-for-all-_0", "10-easy-snacks-for-toddler-family-1-snack-for-all-_1", "10-easy-snacks-for-toddler-family-1-snack-for-all-_2", "10-easy-snacks-for-toddler-family-1-snack-for-all-_3", "10-easy-snacks-for-toddler-family-1-snack-for-all-_4", "10-easy-snacks-for-toddler-family-1-snack-for-all-_5", "10-easy-snacks-for-toddler-family-1-snack-for-all-_6", "10-easy-snacks-for-toddler-family-1-snack-for-all-_7", "10-easy-snacks-for-toddler-family-1-snack-for-all-_8", "10-easy-snacks-for-toddler-family-1-snack-for-all-_9", "10-easy-snacks-for-toddler-family-1-snack-for-all-_10"]] [41148, "Introduction: Cilantro Chili Lime Brown Rice With Corn. We love Mexican style dishes and have tinkered around with various rice recipes to go along with burritos and tacos and the like, before finally hitting on this quick, clean, and simple version that we absolutely love, and think others will enjoy, too! This is a great summer rice dish, and an easy camping meal or side dish, with canned corn. Step 1: Ingredients. 2 1/2 cups brown rice, cooked according to directions 3 -4 tablespoons lime juice (start with 3)2 tablespoons cilantro1 tablespoon chili powder1/2 cup frozen cornsalt and pepper to tasteOptional: top with diced tomatoes or tomato salsa Step 2: Add Lime Juice. Add 3 tablespoons lime juice, or the juice of two limes, to your cooked rice, and mix thoroughly. (For those of you who love your lime, throw in a 4th tablespoon - our gang maxes out at 3) Step 3: Add Corn. We like adding frozen corn - 1/2 to 3/4 cup - mixing and then putting the whole thing back on the stove, covered, to sort of steam the frozen corn for a few minutes. Step 4: Add Seasonings. Add your chili powder, cilantro and a little salt and pepper to taste. Step 5: Serve Alone or Topped With Tomatoes or Salsa. I love it topped with fresh tomato salsa, but it's also fine as is. You can also throw in a dash of hot sauce.Serve as a side to tacos,burritos, enchiladas or taquitos.", ["cilantro-chili-lime-brown-rice-with-corn_0", "cilantro-chili-lime-brown-rice-with-corn_1", "cilantro-chili-lime-brown-rice-with-corn_2", "cilantro-chili-lime-brown-rice-with-corn_3", "cilantro-chili-lime-brown-rice-with-corn_4", "cilantro-chili-lime-brown-rice-with-corn_5"]] [41149, "Introduction: Issy's Ice Tea. Step 1: Water. Take some water and fill a 1.25 L bottle Step 2: Sugar. Add 3 tea spoons of sugar or sweetener Step 3: Tea Bags. Add two tea bags of any kind Step 4: Shake. Then put them all together shake and leave tea bags for 5 mins Step 5: Finished . Put in a cold place for 15 mins and yum", ["issys-ice-tea_0", "issys-ice-tea_1", "issys-ice-tea_2", "issys-ice-tea_3", "issys-ice-tea_4"]] [41150, "Introduction: Joe's Blackened Chicken Nachos!. I'm not a big fan of chicken but my husband-critter made blackened chicken and I CANNOT GET ENOUGH OF IT! It's pretty tasty by itself, but on nachos it's a whole new experience. Normally Joe cooks this so I wouldn't make an instructable, but I realized that if he dies tragically I won't have anyone to make it for me and I didn't know how to make until a few days ago. The realization that if something happens to him I may never get to eat this again struck me pretty hard. If something did happen to him I would be really sad about that but...BUT THE NACHOS!!!! I'm just kidding! I love Joe more than nachos. Normally Joe doesn't cook with recipes but I asked him to mix ingredients using measuring spoons so I could record the correct proportions for the spice mix. I have now made this recipe by myself and the spice proportions are perfect! This can be cooked in the house (not recommended) or on a grill. If you cook it in the house it will smoke up the kitchen and possibly any adjacent rooms. In this example we started making the chicken on a grill but we ran out of propane so we had to finish in the house. Instead of making this instructable when the recipe was performed perfectly, I thought it would be a good example of how you can improvise. I hope you enjoy Joe's Blackened Chicken Nachos! Step 1: Ingredients. You can scale this recipe up or down. We find that making this much gives enough leftovers that we don't fight over who gets to bring it for lunch (until it's almost gone). This spice mix gave us just enough to coat the chicken breasts. You may have to make a little more or less depending on how much chicken you get. *For the salsa we use 5280 Medium. **The number of avocados you use can vary depending on how much you like them. When Joe first makes this for dinner I'm so excited I can snarf down two. For lunch I will generally use one for 1-2 small chicken breasts. In the Ingredients picture the chicken is already cooked and the avocado already cut, but I'll show you how to do that.Ingredients Tortilla chips ~3.5 lbs chicken breast Salsa* 1-3 ripe avocados**Spice Mix(Dry) 1.5 tbsp garlic powder 1 tbsp onion powder 1 tbsp white pepper 1 tsp red pepper (or more if you like it spicier) 2 tsp black pepper 2.5 tsp thyme 2 tsp turmeric 1 tsp paprika 0.5 tsp chili powder 2 tsp oregano 2 tsp salt (coarse or fine - Joe uses coarse) A little more black pepper and thyme, not mixed, set to the side. Step 2: Mix Spice Mix. 1. This is the first step and it's pretty easy. Take all of the spices from the Ingredients Step and mix them together in a bowl. 2. Go turn your grill on to high heat. Step 3: Prepping the Chicken. 3. Wash the chicken in the sink. Joe says this is optional but he likes to do it to remove any materials/chemicals that could be stuck to the meat from processing. 4. Trim off fat and tendons. Maybe later you could add the fattier strips to soup or cook them up for fuzzy children (dogs or cats). 5. If your chicken is much thicker than ~1/2'' then Carefully take the chicken breasts and cut them in half to make two thinner breasts. You want each piece to be ~1/2'' thick. 6. Coat the chicken breasts in the spice mix. Once spiced, Joe usually puts them on a cookie sheet so that they don't stick and steal spice from each other. 7. Sprinkle a little additional thyme and black pepper on the chicken strips. Step 4: Cooking the Chicken. 8. Take the chicken to the grill. Place them on the grill. Joe says that some grills will heat differently. In our case the back is hotter and the thicker chicken strips are placed there. After the lid was closed Joe turned the grill down to \"medium-low\" heat. 9. Flip the chicken at ~4.5 minutes. Try to flip them quickly if it's cold outside so you don't cool down the grill too much. Our cooking time may be longer because we're cooking in winter. If you're cooking in summer maybe see how they're doing at 3.5 minutes? 10. At 7 minutes (approximately) turn the grill back up to \"high\" and blacken the outside of the chicken. Move the chicken a little in one direction so that the metal of the grill doesn't over blacken the meat. If you don't run out of propane proceed to the step on cutting avocados. If you do run out of propane or you want to cook these inside - proceed to the next step. Step 5: . This step is for people who want to cook the chicken breast inside - or if you run out of propane.11. Place the chicken breasts in a pan. Turn the heat up to high. Blacken the chicken but don't make it 100% black - you're not making charcoal. The picture with the single pan full of chicken shows about how much you want to darken them. 12. Cut up the chicken into cubes or strips or whatever shape gives your preferred mouth-feel. Step 6: Prepping the Avocado & Chopping Chicken. 13. Cut your avocado in half and remove the pit. 14. Take a knife and cut parallel lines through each half of the avocado ~1/2'' (or 1cm) apart. Cut another set of parallel lines perpendicular to the first set you cut. This explanation makes it sound complicated so just take a quick glance at the picture. 15. Take a spoon and scoop all of your avocado chunks out of the skin. Toss the avocado chunks in a bowl. Step 7: NACHO TIME!. Now you are ready to eat your blackened chicken nachos! There are two methods for satisfying consumption: A. Pile chicken, salsa, and avocado onto the nachos in a bowl and eat.PROS: Oh my gosh this is so yummy! This is how you can make your meal look impressive!CONS: Your nachos may get soggy if you don't eat fast enough. Also, you make not get enough salsa, avocado, and chicken on each chip B. Keep all of your ingredients separate and use each ingredient like a dip or spreadPROS: Oh my gosh this is so yummy and my nachos aren't soggy! Also, it ensures that each chip has the right balance of ingredients.CONS: You have to make a little extra effort to put each ingredient on each chip. However you eat it I hope you enjoy Joe's Blackened Chicken Nachos!", ["joes-blackened-chicken-nachos_0", "joes-blackened-chicken-nachos_1", "joes-blackened-chicken-nachos_2", "joes-blackened-chicken-nachos_3", "joes-blackened-chicken-nachos_4", "joes-blackened-chicken-nachos_5", "joes-blackened-chicken-nachos_6", "joes-blackened-chicken-nachos_7"]] [41151, "Introduction: Gas Grill Renovation. My wife bought me an inexpensive gas grill for my birthday a few years ago, but I never got around to buying a cover for it. End result? Rust, and lots of it. For about a year now, I've been thinking that I ought to grind off that rust and refinish it, but never got around to it. Today, I finally did something. Step 1: Amass Gear. The first thing you need to do is gather your gear. Some of what I gathered is optional, some is mandatory.Mandatory:Garden hoseSpray nozzleWork glovesEye protectionScrewdrivers (size and type depend on your particular )Pliers (you might be able to get away with sockets if your grill is less rusted than mine...)Corded drill (Yes, you MUST have a corded drill to run the wire cup! Don't even think about trying it with the cordless!)Degreaser (I used engine degreaser)High-heat paint (Obtained from the local home center for about $4 per can. I used one.)Wire cupTarpGrill cover (You don't want to have to do this again next year!)Not shown: Grill brushOptional:Hearing protectionDust mask/RespiratorCordless drill (I despise turning screws by hand!)Palm sanderExtension cordSanding disksNot shown: Shopvac Step 2: Disconnect Tank. Please, please, please don't forget to disconnect the gas! Just reach down and unscrew the black plastic knob...righty tighty, lefty loosie.\n Step 3: Cleaning Rocks. Take out those things that you burn your burgers and chicken on and set them aside. Now you have access to those rock things--you may have lava rocks, but I've got high-tech ceramic faux-charcoal briquettes. And man, are they dirty! Give them a good scrub with your grill brush.\nWhat? Go buy new ones? Are you nuts? There's plenty of life left in these!\nNote to those with lava rocks: Don't try to scrub them, it'll only make you batty. Go buy new rocks. Or if you live in Hawaii or some other volcanic region go collect your own, but don't tell them I sent you. (To those who will inevitably bring up that collecting lava rocks is illegal in some locales, I say collect elsewhere.) Step 4: Degrease It!. Now that you've got those pesky rocks out of the way, shoot some degreaser on the underside of the hood. We'll let it soak in while we do some other stuff. While you're at it, spritz any other parts of the grill that are greasy, especially if you'll be painting them later.Disclaimer: Be sure to read, understand, and follow all the safety rules that come with your degreaser. Knowing how to use your degreaser properly will greatly reduce the risk of personal injury. And remember this: There is no more important safety rule when you're working with degreaser than to wear safety glasses. Step 5: Pop Out Thermometer. If you've got a built-in thermometer, pop it out. You'll probably need to twist it until the hole in the hood matches the tab on the thermometer, then pull the whole thermometer towards you.\nWhile you're at it take off the handle, too. (Sorry, no pic.) Step 6: Pull Out the Burner Unit. The lower grate is probably pretty gross; scrub off all the gunk. Then, remove the lower grate and set it aside. What's left is the burner unit. \nOn the underbelly of the grill are four screws holding the burner unit down. Now would be a great time to remove them. Unfortunately, mine were so rusted that they wouldn't spin. Fortunately, they were so rusted that when I lifted the burner unit up and the material around the screw crumbled enough that I didn't need to unscrew them.\nI don't think this grill will be lasting for more than another year or two...\nWith the burner unit now unattached, lift it straight up while sliding it towards the back of the grill. This will free the burner unit's feed tubes from the control unit. Now lift the burner unit up while rotating it towards you, which will pull the feed tubes out of the hole they are in. Step 7: Remove the Control Panel. Pull the control knobs off; it may take a bit of force if they've never been taken off before. Mine didn't have setscrews holding them on, but if I were you, I'd check whether or not mine did before I applied TOO much force...\nPulling the knobs off reveals two screws. Unscrew them and the control unit should come right out.\nWhile you're at it, unscrew the nut behind the igniter button and pull it out, too. I had to pull the igniter lead out of the button in order to get the button out of the front panel. It's supposed to come apart like that though, so don't worry. Step 8: Gunk Removal. Now that all the parts have been removed from the cavity of the grill, you can see just how much rust, grease, and gunk are in there. I used a shopvac and a large, flat-bladed screwdriver to clean it out, but if you don't have a shopvac (POOR YOU!) you could just tip the whole case over and let the gunk fall onto the ground. Better yet, go buy a shopvac!\nNote: If you tip the grill over to knock the gunk out, you might want to take the lid off first, as shown in the next step. Step 9: Decapitation!. To remove the lid, unscrew the top part of the hinges in back. My grill had the bolts welded in on the inside, so I didn't need to reach around with pliers to stop them from spinning. Step 10: A Little Bump and Grind. Now's when you chuck your wire cup into your drill, plug the drill into the wall, and put on your eye protection. I used the earmuffs and respirator too, because I knew it'd be loud and there would be flying rust dust.\nDo I need to do the \"be safe when using power tools\" disclaimer? Well, be safe when using power tools, mmkay?\nUsing the wire cup and firm pressure, scrub all of that rust off! I did what I figure was an 80% removal--it would have taken more time than I had to spend in order to remove 100%, but I got all the big stuff and most of the little stuff. Anyways, I felt good about it.\nWhen you've got off all the rust you can get, you might consider sanding with some wet/dry sandpaper. That's up to you...but if you're going for the \"just try hold in there for another few years\" approach like I was, you will probably skip the sandpaper part. Step 11: Say It, Don't Spray It!. Aaah, the paint. The stuff I got was formulated specifically for grills and stoves. Don't even think of trying this with the can of Rustoleum you've got sitting around.\nI didn't paint the interior because 1) I knew it'd just be greasy again within a week and 2) I was running out of time.\nSpray according to the directions on the paint. Mine said make several light coats a few minutes apart, dry to the touch in 1/2 an hour, ready for heat in an hour. Step 12: Reassemble. Put everything back on that you took off.\nStart with the lid. Add the handle and the thermometer.\nScrew in the control unit and the starter switch. Press on the control knobs. Put the burner unit back in and screw it in (if there's anything left to screw it in to). Arrange the igniter so that it is either a) back where it came from or b) close enough that it'll ignite the gas quickly.\nGently drop in the bottom grate. Add the now-clean briquettes in any kind of pattern you care to use. I chose a boring grid pattern. Place the cooking grates back on.\nHook the back up and check for leaks according to the manufacturer's instructions. Light it up, just to make sure it's all working. When it's cool, put on your nice new cover!", ["gas-grill-renovation_0", "gas-grill-renovation_1", "gas-grill-renovation_2", "gas-grill-renovation_3", "gas-grill-renovation_4", "gas-grill-renovation_5", "gas-grill-renovation_6", "gas-grill-renovation_7", "gas-grill-renovation_8", "gas-grill-renovation_9", "gas-grill-renovation_10", "gas-grill-renovation_11", "gas-grill-renovation_12"]] [41152, "Introduction: Peanut Butter Cup Frappuccino Recipe. With Halloween over, everyone must be enjoying their candy (from trick-or-treating and leftovers). So I thought I'd share a candy-inspired frappuccino recipe. This Peanut Butter Cup Frappuccino emulates these delicious peanut-buttery treats: Reese's Peanut Butter Cup and Reese's Pieces.I've only come across one Starbucks secret recipe version for this, but since Starbucks has limited syrups, it doesn't appear to come out right. That version mixes Toffee Nut and Caramel, but since I found Peanut Butter Torani at the store, I just went with that :) Step 1: Supplies. This recipe is a single serving and makes about the equivalent of a 16oz Grande from Starbucks.Ingredients:2c ice1/4c strong coffee1/2c milk - or half & half or whipping cream1-2 tbsp chocolate sauce - Torani's Chocolate Milano Syrup is also an option3-4 tbsp Peanut Butter Syrup - see note below about using actual Peanut Butter2 tbsp Simple Syrup - more or less to tastePinch of Xantham Gum (optional)I did 1 tbsp chocolate and 3 tbsp peanut butter and at first it seemed a bit weak, but got stronger as the drink melted, so I wanted to put a range in case you want it stronger and/or you want more of one flavor or another. It seems like the chocolate is pretty strong compared to the peanut butter so you probably want less in comparison to get a good balance.ToppingsWhipped toppingChocolate SauceCut up Reese's Peanut Butter CupMashed up Reese's PiecesAlternative Ways to Make ItCaffeine-FreeReplace coffee with milk (or whatever you are using).Peanut Butter VersionYou can try making it with peanut butter instead of the syrup. I have done this before and it works, but it changes the texture of the drink because of the Peanut Butter. My husband preferred it this way and compared it to the texture of a protein shake.Add-insYou could cut up/mash up Reese's peanut butter cups (probably 1 to 3 would do like I did with the Oreos in my Oreo Frappuccino) or Reese's pie es and blend them in with the drink. Probably be similar to using chocolate chips like in my Double Chocolaty Chip Frappuccino.Utensils:Blender - I use a Magic Bullet at home, it's great for making individual drinks though doesn't blend quite as well as the VitamixIce cube trays - small ice cubes make for even easier blendingMeasuring cups and spoonsCups for servingStraws Step 2: Blend. Time to mix up all of your ingredients. If you want to throw any candies in, I would suggest cutting/mashing them up a little first and then throwing them in to blend with everything else. Step 3: Top and Enjoy. Time to top it and enjoy!Here are my suggestions from earlierWhipped toppingChocolate SauceCut up Reese's Peanut Butter CupMashed up Reese's PiecesIf you have any additional suggestions, please share your ideas! Step 4: More Pictures. Just because.", ["peanut-butter-cup-frappuccino-recipe_0", "peanut-butter-cup-frappuccino-recipe_1", "peanut-butter-cup-frappuccino-recipe_2", "peanut-butter-cup-frappuccino-recipe_3", "peanut-butter-cup-frappuccino-recipe_4"]] [41153, "Introduction: Spooky Jello Worms. Here\u2019s the premise of these spooky jello worms \u2013 you stuff as many bendy-neck straws that have been straightened out into a container that can hold at least 4 cups of liquid. Pack them in there as tight as can be. Then, pour the jello gently into and over the straws, refrigerate until set, and then delicately squeeze the worms out of the straws.\nTo say these jello worms were an absolute hit with my kids would be the understatement of the year. They went beserk. Shouting \u201cLook, I\u2019m eating a worm! Aaah!\u201d didn\u2019t get old, even after they had inhaled many, many of these squirmy little worms.", ["spooky-jello-worms_0"]] [41154, "Introduction: 18 Digit Blueberry Cheesecake Pi Pie. This recipe puts the first 18 digits of pi in pie form.\nFinally, math made delicious!\n3 cups Blueberries\n1/4 cup Granulated Sugar\n1/5 cup Brown sugar\n9 Tbs Water\n2 Eggs\n6 oz Pecans\n5 tsp Lemon Juice\n3 Tbs Cornstarch\n5 tsp Vanilla\n8 oz Cream Cheese\n9 inch Pie Crust\n7 dashes Nutmeg\n9 Squares of Chocolate\n3 Tbs Butter\n2/3 cup FlourCheesecake\nBeat granulated sugar and cream cheese.\u00a0 Beat in eggs, half of the vanilla, lemon juice and a tablespoon of flour.Blueberry Filling\nDissolve cornstarch in water and mix with berries and remaining vanilla.Crumble Top\nMix the rest of the flour with the butter, brown sugar and nutmeg.\u00a0 Mix in pecans.Chocolate Drizzle\nMelt chocolate and drizzle over pie.", ["18-digit-blueberry-cheesecake-pi-pie_0"]] [41155, "Introduction: Caprese Skewers. Caprese skewers are the perfect party food for any occasion. You can't go wrong with tiny tomatoes, basil, and mozzarella balls\u00a0 - it's a salad on a stick!\u00a0 They're so easy to make and fun to eat, you'll be looking for reasons to make them.\u00a0 Why wait for a party?\u00a0 They're a perfect treat to keep the family happy while dinner's on its way. Step 1: Ingredients. All you need are some tiny tomatoes, fresh basil, and little mozzarella balls and fresh basil.\u00a0 If you can't find the little ones, just chop up what you have into bite sized pieces!\nIf you're feeling fancy, you can add a drizzle of extra virgin olive oil and/or balsamic vinegar at the end. Step 2: Preparation. Rinse your tomatoes really well.\u00a0 I also like to rinse and salt the mozzarella, but that's entirely up to you.\nClean your basil, and trim the leaves if necessary. Step 3: Put It on a Stick!. Get yourself some fancy toothpicks and start assembling.\nThere's no wrong way to skewer your caprese, so go wild!\u00a0 It's great to get kids and party guests involved too.\u00a0 Everyone has a great time with caprese skewers!", ["caprese-skewers_0", "caprese-skewers_1", "caprese-skewers_2", "caprese-skewers_3"]] [41156, "Introduction: Homemade Pizza Night. Friday night is pizza night at our house. We've found that pizza from scratch isn't that difficult and tastes way better. Try for yourself and see! Step 1: Dry Stuff. To make two 14\" pizzas, measure 1 1/2 cups all purpose flour and 1/2 cup whole wheat flour. I've made with all white flour and it's fine. Stir in 1 Tbs dry yeast and a small handful of flaxseed meal. Step 2: Making the Dough. Measure 1 cup of milk (if you like making cheese, this is an excellent use for whey), and 2 Tbs olive oil. Microwave the milk or whey for 1 minute, add the olive oil to the milk then pour it into the dry mix and stir until combined. Step 3: Knead. Once the dough is combined, spoon it out onto a well floured surface. I do it right on my pizza peel. Knead for 5 minutes working a little flour in if necessary. After five minutes you should have less stress and a nice ball of dough (win-win). Place it in a floured bowl, cover with a clean towel and put in a warm spot for 30-60 minutes. The warm milk makes it rise pretty fast. Step 4: Assembly. After rising, drag a knife through the middle to divide the dough in half. Flour the pizza peel and roll out half the dough. I roll for a bit then pick it up, add flour to the peel and roll a little more. You do not want the dough to stick to the peel. Start heating your oven to 425F with your baking surface in there. It's very important to heat your pizza stone with the oven. I've had stones and tiles, I currently use a cast iron pizza pan made by Lodge and love it. Step 5: Ingredients. At this point it's up to you. The pics show tomato pizza sauce, mozzarella, ham and pineapple. We've done all sorts of pizza toppings. I especially like browsing through leftovers and improvising. Baking time depends on how crispy you like it, I just keep checking until it looks done. In a pinch the whole process can be complete in an hour or less. If you have time, it's great fun to have the kids pitch in and put their own toppings on. We've entertained friends by having toppings out like a buffet and people make personal pizzas. This dough works for grilled pizza also. Enjoy. If you make this crust, let me know how you like it.", ["homemade-pizza-night_0", "homemade-pizza-night_1", "homemade-pizza-night_2", "homemade-pizza-night_3", "homemade-pizza-night_4", "homemade-pizza-night_5"]] [41157, "Introduction: Alfajores - Peruvian Sandwich Cookies. Alfajores are delicious sandwich cookies common in Peru and Argentina. This Peruvian version features chancaca syrup, a decadently rich concoction made with chancaca, a form of unrefined sugar whose English equivalent is called jaggery. It can also be found in Indian groceries as gur. Chancaca sugar includes many minerals which are normally filtered out of refined sugar, such as potassium, iron, and magnesium. It is dark, rich, and tastes like a combination of brown sugar and molasses.Syrup Ingredients:1/2 cup orange juice1 1/2 cup chancaca sugar1 cup granulated sugar2 cups water1 cinnamon stickCookie Ingredients:2 cups all-purpose flour1 1/2 cups butter (one and a half sticks)4 tbsp confectioner's sugar1/2 tsp vanilla extractHelpful Gear:French rolling pinPastry boardHeavy bottomed stainless steel sauce panSilicone scraperStainless steel food mould/cookie cutterSilpatJellyroll pan Step 1: Prepare Syrup. Chancaca syrup can take some time to make, and I recommended starting well in advance. It needs to be brought to a boil, then simmered to reduce it to about 1/8th it's volume. This should be done at as low a heat as possible to prevent it bubbling over. It should also be stirred frequently.Place the water, cinnamon, chancaca, and sugar in a heavy-bottomed stainless steel sauce pot over medium heat. The chancaca sugar should break up easily during heating. Stir frequently. Bring to a boil. Add orange juice then simmer for up to 30 minutes until thick and syrupy. Allow to cool. Step 2: Prepare Dough. Add the flour, butter, vanilla, and confectioner's sugar to a bowl and mix until a dough forms. Place the dough in a refrigerator for at least 20 minutes. Place dough ball on a well-floured pastry board and proceed to the next step. Step 3: Cut and Bake Cookies. Preheat oven to 350 degrees Fahrenheit. Roll out the dough gently to a thickness of between 1/4 and 1/8 inch depending on your preference. I like my cookies a little thicker at 1/4\", but this will result in fewer cookies (in any event, you are going to have leftover syrup). Cut with your favorite cookie cutter or mould.Bake in a 350 degree Fahrenheit oven for 15-20 minutes until browned. Allow to cool. Step 4: Alfajores, Assemble! :). Spoon syrup onto an upside-down cooke and cover with a rightside-up cookie. Assemble until all cookies have been used. There will be some syrup left over, which is incredible on ice cream, pancakes, and in cheesecake.Enjoy!", ["alfajores-peruvian-sandwich-cookies_0", "alfajores-peruvian-sandwich-cookies_1", "alfajores-peruvian-sandwich-cookies_2", "alfajores-peruvian-sandwich-cookies_3", "alfajores-peruvian-sandwich-cookies_4"]] [41158, "Introduction: Blackberry Peach Anti-Occu-Pie. This may well be the most politically incorrect receipe you will ever see.\u00a0 Please note that in contrast to the original, this Occu-pie is very pleasing to the senses.\u00a0 My wife thinks it is one of the best pies I have ever made.\u00a0 Read on.\nBefore you go any further, click the \"view all steps on one page\" button just under the \"Occu-Pie\" title.\u00a0 It will make viewing easier.\u00a0 Step 1: Warning. Warning.\u00a0 Proceeding beyond this point will expose you, dear reader, to political humor and symbolism that some will, if I have done my job properly, find offensive.\u00a0\nProceed at your own amusement.\n*Warning photo credit: Scott Beale / Laughing Squid at laughingsquid.com. Step 2: The Genesis of Occu-pie. I work at a job that was no doubt saved or created by Obama,\u00a0 Last week, I had just come back from a nice Thanksgiving holiday and was reflecting on the plethora of food that was prepared, with particular fondness for the deserts.\u00a0 As I sat down to eat the final remnants of my factory raised Thanksgiving turkey, I spied, on page D3 of the local newspaper, yet another article concerning the Occupy protests.\u00a0 Then it hit me: I needed a piece of pie.\u00a0 In fact, I needed a piece of\u00a0 Occu-pie.\nSo there it was: the name of my new dessert.\u00a0 Now all I had to do was figure out what to put in my Occu-pie.\u00a0 Step 3: Rollin' in the Dough. \n I know, I know.\u00a0 There isn't supposed to be any \"dough\" in Occu-pie, but wake up, dear reader.\u00a0 The whole thing is built around \"dough\".\u00a0 (Note for our non-English speaking friends: \"dough\" is a slang term for money)Crust Ingredients\n\t\t2 cups flour\n\t\t3/4 cups vegetable shortening\n\t\t1/2 teaspoons salt\n\t\t5 tablespoons tonic water\n\t\t2 tablespoons honey\n\t\t1 teaspoon cinnamon\n\t\t3 tablespoons cashew nuts\n\t\t1/2 teaspoon baking powderDirections\n\t\tChop cashews until very fine.\n\t\tPut all of the dry ingredients in a mixing bowl and stir together.\u00a0\n\t\tAdd the honey and shortening.\n\t\tUse a pastry cutter (pictured), a fork, or your hands to blend everything together.\u00a0 Do not over mix.\n\t\tWhen everything is mixed, add the tonic water a little at a time until the dough is able to form in to a ball.\n\t\tShape dough into two balls, one slightly larger than the other.\u00a0 Put into refrigerator to chill.\u00a0 This will make forming the crust easier later.Why did I choose these ingredients?\n\t\tCashews: Let's face it.\u00a0 There are a lot of nuts in Occu-pie.\n\t\tBleached white flour: Lots of bulk, but absolutely devoid of nutritional value.\n\t\tBaking powder: Being a leavening agent, baking powder makes the substance appear larger than it otherwise would, similar to what the media can do to news stories, if they so choose.\u00a0\n\t\tHoney: This reminds us of the hive mentality as we observe our Occu-pie.\n\t\tTonic Water:\u00a0 There are parts of Occu-pie that are all wet and very bitter!\n\t\tVegetable shortening:\u00a0 Very greasy, and when you touch it, you feel like you really just need to wash your hands.\n\t\tCinnamon: Have you ever tried eating a floury ball of grease before?\u00a0 I wouldn't recommend it.\u00a0 To make it palatable, we are adding this strong, pleasant smelling spice to hide the horrid mass that is the base of our Occu-pie.\n\t\tSalt: Most of Occu-pie is not worth its salt.\u00a0 Nonetheless, we are adding it as a charitable act.\u00a0 What perfect symbolism to capture in Occu-pie. Step 4: Occu-pie Is Very Fruity. \n Urbandictionary.com defines \"fruity\" as follows. \t\"Fruity\" has a precise meaning, but is difficult to define. Loosely speaking, the word refers to something which is cheerfully and perkily saccharine, na\u00efve, generic, corny, banal, innocuous, un-self-consciously dippy, sexually neutered (or, conversely, having perverse subtexts), or just plain dumb - and is amusing because of it. Dorkiness which doesn't even know that it's dorky, but celebrates its own dorkiness anyway: that which is flamboyantly and happily retarded. Closely synonymous with gay, in the not-necessarily-homosexual sense.\n\tIt was pretty clear from the beginning that Occu-pie was going to be fruity.Filling Ingredients\n\t\t3 cups blackberries:\u00a0\n\t\t3 cups Peaches\n\t\t1 cup granulated sugar\n\t\t3/4 cups brown sugar\n\t\t1/3 cup powdered sugar\n\t\t3 tablespoons minute tapioca\n\t\t1/2 teaspoon vanilla extract\n\t\t1/2 teaspoon almond extract\n\t\t2 teaspoons cinnamon\n\t\t6 oz Coke\n\t\t1 orangeDirections\n\t\tWash and drain blackberries\n\t\tPeel and slice peaches\n\t\tPut \"minute tapioca\" into a blender and grind it until it is a fine powder.\u00a0 This helps with consistency, but is not mandatory.\n\t\tSqueeze juice from orange over berries.\u00a0 Use zester or grater to collect 2 teaspoons of zest.\n\t\tCombine all ingredients in a large sauce pan and cook over medium-low heat until mixture boils.\u00a0 Should take about 15 minutes.\u00a0 Do not over cook.\n\t\tWhen filling nears boiling point, lower heat and keep mixture warm until you are ready to use it.\u00a0\n\t\tMove on to next step while this is cooking.Why did I choose these ingredients?\n\t\tBlackberries:\u00a0 I had a lot of blackberries left from this summer's harvest.\u00a0 I realize that self-sufficiency and preparing for winter are against everything that Occu-pie represents.\u00a0 I apologize for the faux pas;\u00a0 it could not be helped.\u00a0 Apart from that, blackberries are little more than a conglomeration of hard, irritating little seeds.\u00a0 Their only redeeming quality is the juicy tidbits that resides on the outside of the mass.\u00a0 \n\t\tPeaches:\u00a0 We need to peel the peaches because we don't want any \"fuzz\" in our Occu-pie.\n\t\tGranulated sugar:\u00a0 You know how you feel after a day at the beach?\u00a0 The sand is everywhere and is rubbing you in all the wrong ways.\u00a0 The granular nature of the Occu-pie sugar represents these tiny annoyances.\u00a0\n\t\tBrown sugar:\u00a0 Occu-pie is an equal opportunity dessert.\u00a0 I could not, in good conscience, exclude brown sugar from the mix once I chose to include the white, middle class granulated sugar.\n\t\tPowdered sugar:\u00a0 As with the brown sugar, powdered sugar deserves a place in our Occu-pie, regardless of the actual merits of its inclusion.\n\t\tMinute tapioca:\u00a0 Why work hard with \"real\" tapioca when we can have it instantly?\n\t\tVanilla extract:\u00a0 The term \"plain vanilla\" is used to describe something that is run-of-the-mill and non-descript.\u00a0 A \"plain vanilla\" protest. for example,\u00a0 would have characteristics very much like other protests and would, therefore, be old-hat.\u00a0\u00a0\u00a0\n\t\tAlmond extract:\u00a0 Essentially, just a concentrated splash of nuts,\u00a0\u00a0\n\t\tCinnamon:\u00a0 Often used in pickling.\u00a0 I suspect that many who partake in Occu-pie are more than a bit pickled themselves.\n\t\tCoka-Cola:\u00a0 Every good gathering with Occu-pie needs a little coke!\u00a0\n\t\tOrange:\u00a0 When you observe the people who most enjoy Occu-pie, you can't help but think that they have consumed more than a fair amount of acid! Step 5: I Knew It: Flakey. \n\tUrbandictionary.com defines \"flakey\" as \"to be unreliable, and/or absent-minded, flighty, fickle. Generally unresponsible.\"Directions\n\t\tPre-heat oven to 400 degrees F.\n\t\tRemove the larger of the two dough-balls from the refrigerator.\u00a0 This will be the bottom crust.\u00a0\n\t\tOn a lightly floured surface, roll out the dough until it is slightly larger than the pie pan.\u00a0\n\t\tTo move formed dough to pie-pan, use large, straight knife to separate dough from counter as shown.\u00a0 Using spatulas, fold dough in half and then half again and place in pie pan.\u00a0 Unfold.\n\t\tUse overhanging dough to patch any holes in the crust. Pinch edges.\n\t\tCook in 400 degree oven for 10 minutes.\n\t\tThis step is optional, but you will regret not doing it.\u00a0 After 10 minutes, remove crust from oven and fill crust with dry beans.\u00a0 The beans will weight the crust down and prevent the crust from becoming deformed.\u00a0 Another, more simplistic option, is to use a duplicate, empty pie pan in place of the beans.\u00a0\n\t\tCook crust another 10-15 minutes.\u00a0 If the edge is getting too brown, cover it with foil to prevent burning.\n\t\tRemove pie crust before it is completely done.\u00a0 It will finish cooking later.\n\t\tWhile the bottom crust is in the oven, roll out the other ball of dough for the top crust.\u00a0 Fold as before to place on pie.Symbolism of the crust?\n\t\tThe base of Occu-pie is flakey and half-baked. Step 6: Gather Together and Turn Up the Heat. \nTime to put it all together.Ingredients\n\t\t1 egg whiteDirections\n\t\tAfter removing the bottom crust from the oven, place fruity filling in crust.\u00a0 Fill to almost level with top.\u00a0\n\t\tplace top crust on pie and seal edges by pinching dough closed.\n\t\tCut about 10 small slits in top crust to allow steam to escape while cooking.\n\t\tbrush top crust with egg white.\u00a0 This will make your Occu-pie nice and shinny.\n\t\tplace in 400 degree oven and bake uncovered for 15 minutes.\n\t\tAfter 15 minutes, completely cover Occu-pie with foil and bake at 350 degrees for an additional 15 minutes.\n\t\tWhile pie is baking, move on to next step.Symbolism of the gathering?\n\t\tAs stated before, the base of Occu-pie is flakey and half-baked.\n\t\tThe core of Occu-pie is fruity.\n\t\tYou will most likely have some filling left over that will not fit into your pie, demonstrating the cold, hard reality that, even in Occu-pie, some fruits simply don't fit in.\u00a0\u00a0\n\t\tThe whole of Occu-pie has been given a special treatment to make it look all shinny and neat.\u00a0 Without this external treatment, the whole Occu-pie would be dull and listless. Step 7: Whip 'em Good. \n Let's face it.\u00a0 When we are dealing with Occu-pie, something just needs to be beaten and whipped.Meringue Ingredients\n\t\t3 egg whites\n\t\t1 teaspoon cream of tartar\n\t\t1/2 cup powered sugarInstructions\n\t\tWhip egg whites on high speed for 1 minute\n\t\tAdd Cream of Tartar and continue whipping until stiff peaks form, may take several minutes.\n\t\tOnce peaks form, continue mixing and add powdered sugar slowly.\u00a0 Whip until peaks form.\u00a0\n\t\tRemove Occu-pie from oven.\u00a0 At this point, entire Occu-pie should have been baking for 30 minutes.\n\t\tSpoon meringue on Occu-pie.\u00a0 Start by placing small dollops around the perimeter of the Occu-pie.\u00a0 Add dollops along a diameter of the Occu-pie.\u00a0 When finished, the merengue should resemble the universal symbol for NO (see photo).\n\t\tBake in 300 degree oven until meringue is browned (about 10 minutes).\u00a0\n\t\tRemove from oven and let Occu-pie cool completely to allow the filling to set.\u00a0Why did I choose these ingredients?\n\t\tEgg:\u00a0 Extra-bonus symbolism points if you harvest fertilized eggs before they develop into a viable being.\u00a0\n\t\tCream of Tartar:\u00a0 This is a byproduct of wine making.\u00a0 While those associated with Occu-pie may not be experienced in wine making, I suspect they have more than a passing acquaintance with its result.\n\t\tPowdered sugar:\u00a0 Not really a powdered sugar so much as a granularly challenged sugar.\u00a0\n\t\tWhy the \"No\" symbol?\u00a0 Because we don't know what Occu-pie is for, but we do know what Occu-pie is against: everything! Step 8: Maximize Enjoyment. \n Now that you have created what I am sure will become a great movement, there are a couple \"enhancements\" that you might want to make to the basic recipe,\nEnhancement #1:\u00a0 Pepper spray.\u00a0 This enhancement is self explanatory.\u00a0 No comment needed. \t\tBlend 1 shot vodka and 1 hot pepper in blender.\n\t\tLet sit for at least 2 hours.\n\t\tstrain through fine sieve or coffee filter\n\t\tpour into spray bottle and spritz your nearest Occu-pie.\nEnhancement #2:\u00a0 Partner with the 1%.\u00a0 Occu-pie is best enjoyed when it is washed away by the 1%.\u00a0\n\t\tOne glass of 1% (lite) milk.\n\t\tConsume as needed to make the Occu-pie more palatable. Step 9: Clean-up. This step is what separates Occu-pie from all other dishes.\u00a0\nWhen you are finished making your Occu-pie, you should have a huge mess in the kitchen.\u00a0 Fret not, this is Occu-pie.\u00a0 Someone else will clean it up for you!.\u00a0 Step 10: Vote for ME!!!!. If you like this Instructable, please vote for me to win the Pie Contest.\n\"But wait,\" you say, \"there is no pie contest.\"\u00a0\nHogwash, I say.\u00a0 There was a weekly pie challenge that closed but a few short weeks ago.\u00a0 I want you to vote for me so I can win that contest.\n\"But the challenge is already over,\" you say.\nNonsense, I say!\u00a0 I deserve to win!\n\"It's too late,\" you say.\u00a0 \"Someone else won the contest while you were sitting on your butt doing nothing.\"\nIrrelevant, I say.\u00a0 It is your duty to ensure that I am successful at this contest, regardless of my efforts or lack thereof.\nAnd so it goes.", ["occu-pie_0", "occu-pie_1", "occu-pie_2", "occu-pie_3", "occu-pie_4", "occu-pie_5", "occu-pie_6", "occu-pie_7", "occu-pie_8", "occu-pie_9", "occu-pie_10"]] [41159, "Introduction: Crispy Ground Beef Tacos Recipe. Tacos have been one of the few things I do well and that's probably because I've been making them since I was a teenager. In this recipe I'll also show you how easy it is to make crispy taco shells. Nobody should ever have to suffer through store bought crispy shells. You can also replace the beef with diced up chicken breast. Here's what you'll need. This makes about 10 tacos. Cook and prep time is about 45 minutes.1lb ground beef1 med. onion1 container of fresh salsa (mild/med/hot your choice)1 teaspoon cumin powder1-2 tomatoes1 cup of shredded cheddar cheese.1 head of lettuce1 package of corn tortillas (12 count)1 cup of vegetable oil (enough to fill your fry pan about 1/2 inch)1 can refried beans (if you want to stretch your beef to make more tacos)I'm hungry already, it must be lunch time. Step 1: Start Cooking Beef + Onions. Chop of the onions as small as you like.Add onions and ground beef to largish fry pan.Put them on medium heat and mix them up. Step 2: Add Salsa and Cumin. Once the beef is browned.Add 1 teaspon of cumin.Add all of the fresh salsa.Mix and cook for about 15-20 minutes. Do not cover. You don't want it too wet at the end, but it will be juicy. Step 3: Get Cheese, Tomatoes and Lettuce Ready. Grate your cheese.Sharpen your knife. Cut up the tomatoes.Wash and dry your lettuce. Step 4: Make the Taco Shells. Pour your vegetable oil in an 8\" fry pan.Put it on med/low heat. You can test if it's ready by putting a small dash of water from your finger and if it starts popping, you're ready.Each tortilla will only take a couple of minutes to cook.Place a tortilla in the oil, after a minute or so, flip it, then take it out. You'll have to experiment to see how crispy you like your shells, the longer you cook them, the crispier they will get. If you make them way ahead of time, don't make them too crispy, then you can warm them in the oven just before you're ready to eat without them getting too hard.Place your shells on a paper grocery bag or a bunch of paper towels to soak up the excess oil. Step 5: Garnish and Serve. Now put your tacos together with quantities that fit your appetite.Put in the beef.Then the cheese.Then the tomatoes.Then the lettuce. Step 6: Enjoy!. My favorite step, beer and tacos. It's usually my second as I can't resist having one while I'm cooking.If you were thinking ahead, you would already have a beer glass in the freezer.", ["cripsy-ground-beef-tacos-recipe_0", "cripsy-ground-beef-tacos-recipe_1", "cripsy-ground-beef-tacos-recipe_2", "cripsy-ground-beef-tacos-recipe_3", "cripsy-ground-beef-tacos-recipe_4", "cripsy-ground-beef-tacos-recipe_5", "cripsy-ground-beef-tacos-recipe_6"]] [41160, "Introduction: Sweet Curry Summer Rice Salad Recipe. Sweet Curry Summer Rice Salad Recipe by MaddylaneA super summer salad to make for outdoor gatherings, BBQ's...and especially beach parties, picnic's and for the cottage.You easily double and triple the quantities as needed. Ideal for large groups!In the summer time, who wants to slave over a hot stove... make your saladoutdoor, it's really a great way to enjoy your day without feeling like you are working!!Ingredients:Chop Spanish red onions-Chop water chestnuts-Chop fresh herbs, basil, chives and parcel-Chop a red pepper-Chop apple pieces....Last minute addition, a leftover apple from lunch, perfect improvisedingredient to add, cant let anything go to waste!(fruits and nuts are always a great addition to anysalad)and then add all chopped items into the rice bowl.*While your chopping and preparing the saladingredients, roast the red pepper on a BBQ for15-20 minutesEnjoy!by Maddylanehttp://maddylanephotography.zenfolio.com/ Step 1: Sweet Curry Dressing Ingredients. Ingredients'Dressing:'1/2 cup of olive oil1 1/2 tsp of curry paste1/2 cup of brown sugar2 tablespoons of white vinegar1 tablespoon of balsamic vinegar3 tablespoons of soya sauce1 tsp minced garlic1 tsp sesame seedsSpices to your liking, sea salt, pepper, Step 2: . Add all dressing ingredients in a jar or container with a lid.Add spices, cover and shake it all up! Set aside for now! Step 3: Cook Rice. Cook rice as per directions and let it cool! Step 4: Roast Red Pepper. Pack up all ingredients and dressing mixture in a picnic bag.Once you arrive at the beach or picnic area...roast the red pepper for 15 to 20 minutes on a BBQ. Step 5: Chop Red Pepper. On a cutting board - Chop up the roasted red pepper, and add to rice. Step 6: Chop Balance of Ingredients. Chop balance of ingredients, Spanish onions, water chestnuts, fresh herbs...and add to the rice. Step 7: Chop Apple Pieces....Last Minute Addition. -Chop apple pieces....Last minute addition, a left over apple from lunch, perfect improvised ingredient to add, can't let anything go to waste! Adds a bit of tang the the zang!(fruits and nuts are always a great addition to any salad)and then add all chopped items into the rice bowl. Step 8: Combine All the Chopped Ingredients and Add Sweet Curry Dressing. Combine all the chopped ingredients with the rice and stir.Pour the sweet curry dressing over the rice mixture, mix and serve withyour favorite summer side dishes...Delicious with anything and even just on itsown...they will be asking for seconds!!!!!!Enjoy!Maddylane", ["sweet-curry-summer-rice-salad-recipe_0", "sweet-curry-summer-rice-salad-recipe_1", "sweet-curry-summer-rice-salad-recipe_2", "sweet-curry-summer-rice-salad-recipe_3", "sweet-curry-summer-rice-salad-recipe_4", "sweet-curry-summer-rice-salad-recipe_5", "sweet-curry-summer-rice-salad-recipe_6", "sweet-curry-summer-rice-salad-recipe_7", "sweet-curry-summer-rice-salad-recipe_8"]] [41161, "Introduction: Dad's Clam Dip. Growing up my dad would make clam dip.I remember him making it in a large, green glass bowl. There was never enough. With his passing in 2012 I won't be enjoying his dip anymore. This is the same recipe, but IMO it's not the same unless dad makes it. Step 1: What You Need. 2 cans clams (one minced, one chopped)1 cottage cheese, Small Curd1 Block Philadelphia cream cheese (should be Philadelphia if possible)Onion powder (or onion salt.) To taste.Garlic powder (or garlic salt) To taste.milk (just a couple of teaspoons)Ripple potato chips. Step 2: Mix. Combine all ingredients.You will only need a splash of milk and a little garlic and onion powder. Step 3: Let Rest and Enjoy. Cover and place in fridge for at least 2 hours. Overnight is best.Serve with ripple chips.", ["dads-clam-dip_0", "dads-clam-dip_1", "dads-clam-dip_2"]] [41162, "Introduction: Making BBQ Chicken Cornbread Pie. Welcome to the page where you will be learning how to create a savory pie that will melt in your mouth. Step 1: . Preheat oven to 400 degrees and grease a 9 inch pie pan. Set aside Step 2: Making the Cornbread. In a medium bowl combine the Jiffy mix, egg, butter, and milk. Fold in corn and pour the mixture in the prepared pie pan and bake for 15 minutes or until golden brown. Step 3: Preparing the Chicken. In a medium skillet on medium high add the olive oil, onions, and green pepper and cook until soft. Add the chicken and garlic and saute until chicken is browned. Season with salt, pepper, chili powder, cumin, and hot sauce and cook for 5 minutes. Step 4: . Add tomato sauce, Worcestershire sauce and brown sugar. Stir to combine and reduce the heat to low. Simmer the mixture until thickened about 5-7 minutes. Step 5: Putting the Pie Together. Cover the cornbread with the chicken mixture and sprinkle lots of cheese on top. Turn the oven on high and put the pie in the oven for about 3 minutes or until cheese is completely melted. Step 6: The Last Touches to Your Pie. Cool pie for 5 minutes and enjoy your BBQ Chicken Cornbread Pie", ["making-bbq-chicken-cornbread-pie_0", "making-bbq-chicken-cornbread-pie_2", "making-bbq-chicken-cornbread-pie_3", "making-bbq-chicken-cornbread-pie_5", "making-bbq-chicken-cornbread-pie_6"]] [41163, "Introduction: Grandma's HOMEMADE VANILLA CAKE WITH CREAM CHEESE ICING. 1. Soften 2 sticks butter1 3/4 c. sugar3 c. flour2 tsp. baking powder4 eggs (separate)1 tsp. vanilla1 1/2 c. milka small pinch of cinnamon 2.Beat yolks, sugar and butter and cinnamon3. Add flour, milk, baking powder and vanilla.4. Beat egg whites slightly. Add pinch of salt.5. Turn into other bowl. Mix.6. Pour mix in flour and greased square aluminum pan. 7. Bake in a preheated 350\u00b0F oven until done, 40-50 minutes.CREAM CHEESE ICING: 8. 1 stick butter, softened1 (8 oz.) pkg. cream cheese, softened1 (1 lb.) box (2 c.) powdered sugar1 tsp. vanilla9. Beat cheese and butter and gradually add powdered sugar. Add vanilla and food coloring, if desired.", ["grandmas-homemade-vanilla-cake-with-cream-cheese-i_0"]] [41164, "Introduction: \"Everything & the Kitchen Sink\" Salad. We've all heard the saying, \"Everything but the kitchen sink.\" Well this salad formula is everything AND the kitchen sink...because nothing is off limits! Use as much or as little as you already have in your kitchen, and just plug it into this formula accordingly.I've come to learn that a GREAT salad--one that you'll crave--comes from a mix of anything and everything you can throw in it! The plethora of textures, colors, and flavors keeps your taste buds guessing and your mouth begging for more. This salad formula I've created will combine each step's ingredients per roughly 2 cups of lettuce. Also, when a specific amount is given, it is referring to the TOTAL amount of everything you want to mix in from that category. For example, if it's 1/2 cups of grains and legumes, that would be 1/2 cups total of a mix of rice, couscous, quinoa, beans, etc per every 2 cups of lettuce.Let's begin... Step 1: Lettuces Galore. Lettuces Galore: Mix and match as many lettuce types as you have on hand. Butter lettuce, red, endive, wild, iceberg, romaine, spinach, mignonette, oakleaf, red coral, radicchio, cos, rocket, watercress, chicory, etc etc etc. Whatever tickles your fancy. :) I like to buy the \"Artisan\" lettuce packs because they come with four different types already in them. Use as much as you'd like. Step 2: Seeds & Nuts (omit If Allergic). Flax, chia, sunflower, pumpkin, etc seeds. Almonds, peanuts, cashews, walnut, Brazilian, etc nuts. Add in roughly 2 Tablespoons-1/4 cup (aka 4 Tablespoons) per every 2 cups lettuce. Step 3: Legumes & Grains (omit If Allergic). Add some legumes and grains to your salad (unless you're allergic). This adds another layer of textures to make your salad even more enjoyable. These can include rice, quinoa, couscous, lentils, beans, chickpeas, etc. Add about 1/2 cup of legumes/grains for every 2 cups of lettuce. Step 4: Something Sweet. Adding in something sweet keeps the savory and saltiness of the rest of your salad grounded. Oh how your taste buds will love the hints of sweet! This category includes raisins, dried cranberries, pickled beets, agave nectar (usually added to the dressing, not drizzled over the salad...but there's a first for everything lol), fruits (dried and/or fresh, including tomatoes), etc. Use as much as you'd like. Step 5: Veggies. Add in a plethora of veggies. This includes broccoli, onions, cauliflower, peppers, celery, carrots, etc.Use as much as you'd like. Step 6: Something Unexpected. Always include something unexpected! Something that seems even unrelated to what is already in your salad. Such unexpected items may include artichokes, black or green olives, spicy items like jalapeno peppers, sour or tangy items (like lemons), hummus, etc.Keep these to roughly 1/3-1/2 cup for every 2 cups of salad. This keeps your mouth guessing and enjoying the \"hunt\" for these special endeavors. Step 7: Spices and Herbs. If you plan to use something simple for a dressing (such as olive oil), you can add in different spices, seasonings, and herbs (fresh or dried) to add some fun and pizzazz to your salad. These include salt, pepper, oregano, Italian seasonings, nutritional yeast flakes, etc.Use just a sprinkle of each. So roughly 1/2 to 1 Tablespoon altogether per every 2 cups of salad. Step 8: A Simple Dressing & Optional Items. With all the amazing naturally-occurring flavors in your salad, it'd be a shame to cover them all up with a heavy or strong dressing. So use something light. I like mixing together olive oil, minced garlic, Bragg's amino \"soy\" sauce, and nutritional yeast flakes. An even simpler go-to is just olive oil with lemon juice (and maybe salt and pepper). The choice is yours. Mix it up, change the dressing for each salad you create, and make something you love! Be sure to taste-test the dressing as you create it to get exactly the flavor you're going for.Use only the amount of dressing you need to finish off your salad...nothing more, nothing less. For 2 cups of lettuce, I enjoy roughly a couple Tablespoons of dressing. Optional Additions: For those who want to beef up their salad...lol, sorry about the pun ;)...you can add meat, cheese, yogurt, etc.Use these items sparingly as they add cholesterol and fats to your salad (and your arteries). I'd suggest keeping the combination of these items to roughly 1/4-1/2 cup per every 2 cups of lettuce. Step 9: Finished. Now for some completed salad close-ups. (The marinated artichoke hearts look funny in the pictures, but I sure love them!) I went for a type of Mediterranean flavor today with a few surprise ingredients.You're done! Bon appetit! Share your impressive salad pictures in the comments below. :D", ["everything-the-kitchen-sink-salad_0", "everything-the-kitchen-sink-salad_1", "everything-the-kitchen-sink-salad_2", "everything-the-kitchen-sink-salad_3", "everything-the-kitchen-sink-salad_4", "everything-the-kitchen-sink-salad_5", "everything-the-kitchen-sink-salad_7", "everything-the-kitchen-sink-salad_8", "everything-the-kitchen-sink-salad_9"]] [41165, "Introduction: Adult Slush. These days there are lots of alcohol frozen drink pouches onthe market. These are great for a tasty cool treat in summer, but you can\u2019t recycle the container. Here is an idea to make a frozen drink using small bottles that you would otherwise toss in the recycling bin. Step 1: . You will need:A quantity of small plastic bottles Recipe ingredients (recipe at end)4 Quart saucepanFunnelMeasuring cup with pouring lipStrawsThe number of bottles you will need depends on the size of the bottles you saved from the recycler and whether or not you are going to add soda to the bottle when serving. I ended up using 12 (10 oz) plastic water bottles. I don\u2019t recommend glass bottles because of the danger of the bottle shattering if filled too full. (The plastic bottle will also shatter if filled too full, but I\u2019d rather deal with plastic shards if I make a mistake than glass shards.) Step 2: . Bring the water and sugar to a boil in the saucepan. Add the concentrates and mix well. Turn off the heat once the sugar has dissolved. Once the liquid is cool enough to handle. (You should be able to stick your finger in the liquid without saying bad words), add the alcohol. I know the picture shows me just dumping in the bottle, but I was just kidding, measure it. Too much alcohol and it won\u2019t freeze properly, too little and it will take forever to thaw. Step 3: . After you add the rum and brandy, use a pitcher or measuring cup with a pour spout and funnel to fill bottles about \u00bd to 2/3 full. Place in freezer. (Man, I need to defrost that thing) Take out of the freezer about 10 to 15 minutes before serving. Stick in a straw and add soda if you like (at most of the parties I attended, parents drank the straight slush and the kids finished off the soda). If you are taking these to a friend\u2019s party, toss them in a cooler and they should be fine when you arrive. The recipe mentions a variation with alcohol soaked fruit. This would be fine if you are using wide mouthed bottles, but I wouldn\u2019t recommend it if the bottles you are using have a small opening. Step 4: . I adapted this recipe from one I found years ago in one of those supermarket recipe booklets that you find by the checkout.Slush3 cups water\u00be cup sugar36 oz frozen drink concentrate, your choice of flavors1 pint Rum1 pint BrandyLemon Lime SodaBring water and sugar to a boil (3 minutes). Thaw concentrates and mix with water in a non-metal 1 gallon container with a wide rim (I like a Thermos water jug). Add rum and brandy. Freeze at least 12 hours. Thaw 15 minutes before serving. Mix in glass with lemon lime drink.Variation: I like to soak fruit in alcohol and add it to the container when partially frozen. If you add it too soon, it will just sink down to the bottom. Step 5: . Time to enjoy!!", ["adult-slush_0", "adult-slush_1", "adult-slush_2", "adult-slush_3", "adult-slush_4", "adult-slush_5"]] [41166, "Introduction: Lemon Sugar Cookies. These cookies are as delicious as they are easy and quick to make. Baking them fills your kitchen with lemony freshness.You will need:500g flour400g sugar80g butter2 eggs2 egg yolks the zest of 2 lemons. Step 1: Mixing. Mix together the butter, eggs, yolks, and lemon zest an stir until everything is properly mixed. Add in the sugar, stirring the mixture until the sugar dissolves. Pour in the flour and knead it by hand or in a mixer until the dough is evenly mixed and doesn't stick to the sides of your bowl. Step 2: Forming. Lay out the dough on a greased pan so that they are 1/4 of an inch think and 2 inches in diameter. Lay them out so that there is about 2 inches between them. Step 3: Baking. In an oven preheated to 175 degrees (C), bake the cookies for 15 minutes. Step 4: Serving. After the cookies have finished baking, take them out of the oven and let them cool for an hour. Then you can serve them on your favorite platter.", ["lemon-sugar-cookies_1", "lemon-sugar-cookies_2", "lemon-sugar-cookies_3", "lemon-sugar-cookies_4"]] [41167, "Introduction: The Bundt Cake of Barad-Dur (A Lord of the Rings-themed Cake). RavingChild's birthday is a few days before Halloween, and usually his birthday party has the same theme as his Halloween costume. Since Halloween was Gimli the Dwarf this year, we needed to come up with an LOTR-themed cake. After some discussion, it was decided that the cake should embody the ultimate Evil of the LOTR saga\u00a0- the lidless Eye of Sauron.\nAnd the other ultimate Evil - Bundt cake. Step 1: Ingredients, Materials and Tools. \n\t1 Chocolate cake mix\n\t1 Yellow cake mix\n\tRed and yellow food coloring\n\tWhite or cream cheese frosting\n\tChocolate frosting\n\tBundt pan\n\tCupcake/muffin pans\n\tRed and yellow cupcake cups\n\t1 sheet\u00a0 foamcore\n\t1 sheet posterboard\n\tTissue paper\n\tPVA glue\n\t3 Cardboard paper towel tubes\n\tAssorted toothpicks and bamboo skewers\n\tHot glue\n\tBlack & silver spray paint\n\tPaintbrushes\n\tHobby Knife\n\tScissors\n\tHot Glue gun Step 2: The Dark Tower - Initial Construction. Using the cardboard paper towel tubes as the core, first I constructed the tower itself. Since the tower was not made of cake, this happened a couple of days before the party.\nThe paper towel tubes were sleeved together to the approximate height that I wanted the tower to be (less the forky bit at the top).\u00a0 The spacing of the\u00a0three tiers of the tower was marked out by eye, so that I could most efficiently \u00a0ignore it later.\nFour discs were cut from foamcore - two large discs for the base of the tower and the top of the first tier and two medium discs for the second tier.\u00a0\u00a0Two\u00a0flat strips were used to bulk out the top tier a little bit. All of the discs had a hole in the center for the cardboard tube to slip through.\nNow, the smart way to make the discs would have been to determine the desired diameter of each level by taking measurements from a photo of the tower from the movie, calculating accurate\u00a0proportions based on the size of my Bundt pan and the height of the cardboard tube, then using a compass to mark out each disc, thus ensuring that the discs were sized consistently and the center holes were, well... centered. This is, of course, exactly not what I did.\nInstead, I scoured the kitchen for bowls, cans, ramekins, bottle caps, and other circular objects that looked sorta like the right sizes, then traced around them with a pencil onto the foamcore. A spice jar turned out to be close to the right diameter for the center hole, and this was placed pretty haphazardly in the \"center\" of each circle, then traced.\nThe discs were cut out using a razor knife, and hot glued onto the center tube in almost precisely not where I had marked the tier levels earlier. I also glued a few scrap strips of foamcore onto the tube lengthwise, just for additional support. \u00a0A measurement was taken of the height of each tier,\u00a0and strips of poster board were cut at something resembling this measurement, then glued into place to form the outer surface of the tower.\nNOTE: You don't actually have to use black foamcore & posterboard, it's just what I had available. Step 3: The Dark Tower - That Forky Bit at the Top. To make the forky bit at the top, I found a front-on photo of the tower via google, resized it to precisely match the scale of the tower I had built in the previous step, and printed up a pattern. Using the pattern, I made a basic foamcore piece in the shape of the fork.\nThis was when\u00a0I came to the realization that the fork thingy was way too small to support the Eye of Sauron, and that I probably should have considered that kind of thing before I started randomly bashing bits of foamcore together. I needed to come up with a plan - a subtle and nuanced plan.\nUttering my battle cry: \"Proportion be damned!\", I scaled up the pattern and made a bigger fork. This was attached to a short segment of cardboard tube, then fleshed out with blue masking tape and posterboard side support pieces\u00a0into a fair approximation of the tower top from the film. Step 4: The Dark Tower - Texture and Details That Almost No One Would Be Likely to Notice or Care About. At this point, the tower was assembled, and a whole bunch of unnecessary flotsam was glued to it. Little triangular bits of foamcore served as crenellations at the top of each tier, little windowish blobs of hot glue were applied all over the surface, and more hot glue was used to draw in a shape that was supposed to look like either\u00a0a massive front gate or a vending machine wearing a Coolie hat.\nThe entire thing was then painted with PVA glue and a layer of tissue paper was applied to every exposed surface. The idea was to add a bit of texture so it didn't look so much like plain posterboard. This would have been a great idea, if I'd had it before I glued all those stinkin' crenellations on. As it was, it was still a good idea. Step 5: The Dark Tower - Tons and Tons of Pointy Things.. I cut a shield-shape out of posterboard and glued it to the front of the forky thing. Then I glued approximately a billion toothpicks, bamboo skewers, and larger bamboo skewers all over the tower, taking care to ensure that each one was lovingly trimmed to the correct length for its position on the tower. This was mostly accomplished using a wire-cutter and a lot of cursing. Please refer to the photos for some idea of the positioning, as trying to describe it in text would certainly cause me to break out in hives.\nNote: My camera seems to have eaten several of the picturesthat should go here. Basically, I used toothpicks on the forky piece, thin skewers on the top tier, and thicker skewers on the bottom two tiers. These were just glued on vertically, with points protruding at the top of the tier, for the most part.\nI should mention that some of the pointy things on the bottom tier were allowed to extend lower than the base of the tower, almost as if someone planned to use them to anchor the tower in some kind of soft, cakelike substance. It's probably just a coincidence, though. Step 6: The Dark Tower - I See a Tower and I Want to Paint It Black.. The tower was base-coated with gloss black spray paint, and then dusted with flat black. The reason for using two different blacks was to accentuate the textures and contours of the tower using advanced prop-making techniques I have developed over the years while working as a theatre professional. No really, that was the reason. It had absolutely nothing to do with running out of paint halfway through and having to scrounge another can, and anyone who claims differently is a dirty liar.\nIn any case, a light dusting of silver spray paint was added to the fork at the top, which coincidentally enough, \u00a0also had nothing to do with running out of black paint.\nLuckily, this meant that the tower was finished in plenty of time for the paint to dry completely\u00a0, which in turn meant that none of the party guests would be receiving a slice of cake that tasted like wet spray paint. Step 7: The Bundt Cake - Things Go Horribly, Horribly Wrong. This step really should consist solely of\u00a0 \"Then I prepared the chocolate cake mix and baked it in the Bundt pan according to the package instructions.\"\u00a0 The best thing you could do right now is to stop reading and pretend that this is, in fact, all that it does say. In the name of all that is good and right, please move on to the next step now.\nI see that you are still here.\nFine.\nOK, so here's what really happened. I prepared the cake mix according to the directions, but before I filled the pan and baked the cake, I remembered that RavingChild really likes raspberry jam filling in his chocolate cakes. Usually, we do this by putting the jam between layers in a regular layer cake. If I had just baked the bundt cake, then cut it in half and spread some jam in there, everything would have been fine. But no, that would have been smart.\nInstead, I thought back to my childhood and remembered how RavingMom used to make Bundt cake with swirls of cinnamon or other fillings in the center, and I vaguely recalled that this involved pouring in half of the cake batter, putting the filling in, then pouring in the rest of the batter. Seems pretty straightforward....\u00a0This is the part where the experienced bakers start chuckling and shaking their heads, because they know what's coming next.\nYup, I poured half of the batter into the Bundt pan, then several large blobs of raspberry jam, then the rest of the batter. Then I baked that sucker.\nLater, as I extricated the misshapen mass of chocolate-raspberry ooze from the Bundt pan, I remembered about gravity and relative density and stuff.\u00a0\nNevertheless, as\u00a0I was short on both time and cake mix, I glued the thing together into a vaguely ring-shaped heap using three cans of Dark Chocolate frosting, and hoped for the best. Actually, since I was going for an irregular rocky mound-shape with the cake in the first place, this worked out just fine, design-wise. I just kind of prefer to do my design work on purpose, usually.\nI had also intended to paint the cake black using spray-on food color, but I guess I got a bad can. It didn't change the color of the cake at all. I decided that dark brown was close enough and called it done. Step 8: The Lidless Cupcakes of Doom. Sauron's gotta have an eye, right? And a kid's gotta have cupcakes every once in awhile.\nRavingChild and I took half of the prepared yellow cake batter, and colored it even more yellow with food coloring. The other half was colored bright red. The colored batter was dropped in random spoonfuls into cupcake pans lined with red and yellow paper liners. Then the cupcakes were baked, which resulted in beautiful swirly fire-colored cupcakes. (For the exact same technique, only with many more colors, check this out.)\nAfter the cupcakes had cooled, RavingChild and I colored 3/4 of our cream cheese frosting yellow, and the other 1/4 red. We frosted all of the cupcakes in yellow, then piped a bit of red along the sides, which we then feathered a bit with a fork for that \"evil flaming eyeball\" effect that has been a hallmark of fine baked goods for centuries.\nUsing a spray can of black decorator icing, we added a slit pupil to the middle of each cupcake. We were now ready to assemble the cake. Unfortunately, we seemed to have about 23 more cupcakes that we actually needed.\nDarn. Extra cupcakes. I hate it when that happens. Step 9: One Does Not Simply Walk Into Mordor - Unless You Have Cake. To assemble the cake, I first stuck the tower model into the Raspberry-Chocolate Cake Mass, using the conveniently located spiky bits on the bottom of the model. Lucky those were there....\nRavingChild picked out his favorite eyeball cupcake to be mounted on the tower, and the Chosen One was placed between the fork tines and secured into place with toothpicks.\nThe remaining eyeball cupcakes were arranged around the base of the tower, because hey- cupcakes. Step 10: Storming the Tower. In the end, it all turned out fine. The display was very successful, the kids at the party loved it, and the grotesque raspberry-chocolate cake blob tasted very good in spite of everything.\nSo there. Step 11: Bonus Video - How Lord of the Rings Should Have Ended. \n This video cracks me up.", ["the-bundt-cake-of-barad-dur-a-lord-of-the-rings-t_0", "the-bundt-cake-of-barad-dur-a-lord-of-the-rings-t_1", "the-bundt-cake-of-barad-dur-a-lord-of-the-rings-t_2", "the-bundt-cake-of-barad-dur-a-lord-of-the-rings-t_3", "the-bundt-cake-of-barad-dur-a-lord-of-the-rings-t_4", "the-bundt-cake-of-barad-dur-a-lord-of-the-rings-t_5", "the-bundt-cake-of-barad-dur-a-lord-of-the-rings-t_6", "the-bundt-cake-of-barad-dur-a-lord-of-the-rings-t_7", "the-bundt-cake-of-barad-dur-a-lord-of-the-rings-t_8", "the-bundt-cake-of-barad-dur-a-lord-of-the-rings-t_9", "the-bundt-cake-of-barad-dur-a-lord-of-the-rings-t_10", "the-bundt-cake-of-barad-dur-a-lord-of-the-rings-t_11"]] [41168, "Introduction: Light & Easy Plum Tart. This mouth-watering Plum Tart with Ricotta Cheese and Greek Yogurt is the right treat for your afternoon cuppa! If you love juicy plums, then this tart is for you!Read more ...Enjoy our easy recipes!Visit our new website: www.happyfoodstube.comSo lets get baking! Step 1: Watch the Video for This Recipe:. www.youtube.com/watch?v=Jxz05AB1CcE Step 2: Ingredients:. 400 g (14 oz) Plums (3-4 large ones)100 g (3.5 oz) Ricotta Cheese100 g (3.5 oz) Greek Yogurt160 g (5.6 oz) Plain Flour100 g (3.5 oz) Caster Sugar60 g (2.10 oz) Unsalted Butter1 Teaspoon Cinnamon2 Medium Eggs2 Teaspoons Baking Powder2 Tablespoons Icing Sugar (optional) Step 3: Directions:. 1. Cream the butter (soften at room temperature) with sugar for about 5 minutes.2. Add eggs, one at a time and beat with an electric mixer until fluffy.3. Throw in ricotta and Greek yogurt and mix again.4. Sift in the flour mixed with baking powder and cinnamon. Fold these in with a wooden spoon until all ingredients are well combined.5. Now wash the plums, cut them in half and remove pits.6. If using a silicone cake pan, place this onto a baking tray and pour the mixture in the pan. If using other type of cake pan, line this with baking paper (if you don\u2019t know how to line cake pans, have a look at our video). Spread the mixture around evenly. Top with plums.7. Bake in a preheated oven at 180 C/350 F for 40 minutes or until an inserted skewer comes out clean.8. Once ready, take it out and let it cool completely before sprinkling with some icing sugar.9. Enjoy! Step 4: Subscibe/Follow Us to Get the Latest Updates:. \u25ba Website: www.happyfoodstube.com\u25ba Pinterest: https://www.pinterest.com/happyfoodstube\u25ba Youtube: www.youtube.com/happyfoodstube\u25ba Google+: https://plus.google.com/+happyfoodstube\u25ba Facebook: https://www.facebook.com/happyfoodstube\u25ba Instagram: http://instagram.com/happyfoodstube\u25ba Twitter: https://twitter.com/happyfoodstube", ["light-easy-plum-tart_0", "light-easy-plum-tart_2", "light-easy-plum-tart_3"]] [41169, "Introduction: How to Make Easy 2 Ingredient White Chocolate Mousse. This incredibly delicious White Chocolate Mousse is SO quick and easy to make! It\u2019s smooth, light, creamy and ridiculously moreish. Throw in some raspberries & home made white chocolate curls? You are doing Valentines Day right this year my friend! Did I mention there\u2019s only 2 ingredients too? I know right?! It\u2019s the dessert that just keeps on giving.Here is what you will need to serve 2. For the White Chocolate Curls 30g White ChocolateDough Scraper For the White Chocolate Mousse 70g White Chocolate140ml Double CreamA Few Raspberries, To Serve (Optional) Essential Equipment 2 Small Glasses or Serving Pots Step 1: To Make the Chocolate Curls. If you are going to make your own chocolate curls, place a baking tray into the fridge or freezer to chill until cold to the touch.Break the 30g of white chocolate into a small bowl and melt in the microwave in 10 second intervals stirring well between each time with a spatula. Then pour your melted chocolate onto the cold baking sheet and spread out evenly & thinly with a spatula.Keep smoothing out until the chocolate starts to set. When it has set, take your dough scraper and carefully start to scrape/push the chocolate so it rolls up into curls & shards.Store your curls in an airtight container in the fridge until needed. Step 2: Making the Mousse. To make the mousse, break the white chocolate into a large bowl and pour in 40ml of the double cream. Heat in the microwave in 10 second intervals, stirring well between each time, until it\u2019s melted and smooth. Step 3: Making the Mousse. While the chocolate is cooling to room temperature, let\u2019s whip up the cream.Pour the remaining cream into either an electric stand mixer with the whisk attachment or, like me, into another large bowl using a regular hand whisk. I prefer to whip cream by hand as you can so easily over do it and split the cream. So, whatever your chosen method, whip the cream until soft peaks form. Step 4: Making the Mousse. Next, take 2 tbsp of the whipped cream and fold it into the cooled chocolate mixture with a spatula until blended evenly. Step 5: Making the Mousse. Carefully fold through half the remaining whipped cream, being gentle enough to not knock out any air.Finally fold through the last of the cream just until it\u2019s evenly distributed and you can\u2019t see anymore streaks. Step 6: Making the Mousse. Pour the mousse into your 2 glasses/serving pots & allow to set in the fridge for at least 2 hours.The mousse can be stored in the fridge covered in cling film for up to 3 days.When you are ready to serve, top with a few raspberries & a generous amount of your homemade white chocolate curls. Step 7: Tadah!. Tadah! Didn\u2019t I say this was insanely easy to make? If you don\u2019t like raspberries you could just as easily swap them out for strawberries and/or blueberries. In fact, you could even swap the white chocolate for milk or dark chocolate. It\u2019s such a versatile dessert that can so easily be tailored to your taste buds. So what are you waiting for? Get it on your Valentines Day dinner shopping list!For more awesome step by step recipes check out www.kitchenmason.com", ["how-to-make-easy-2-ingredient-white-chocolate-mous_0", "how-to-make-easy-2-ingredient-white-chocolate-mous_1", "how-to-make-easy-2-ingredient-white-chocolate-mous_2", "how-to-make-easy-2-ingredient-white-chocolate-mous_3", "how-to-make-easy-2-ingredient-white-chocolate-mous_4", "how-to-make-easy-2-ingredient-white-chocolate-mous_5", "how-to-make-easy-2-ingredient-white-chocolate-mous_6", "how-to-make-easy-2-ingredient-white-chocolate-mous_7"]] [41170, "Introduction: Chicken Doner Kebab at Home!. This is a great recipe that you can do a lot of prep before your guests arrive, and when it is set-up to cook it's pretty much hands-free until time to serve (so you can enjoy a few drinks).Not only is this a fun recipe it's also easy to make, cheap and pretty healthy if you don't overdue the condiments.Check out the step-by-step guide or view our videorecipe (next page)! Step 1: VIDEO RECIPE. Check the full Video recipe out here!.Click on the next page for the written step-by-step guide. Step 2: Ingredients:. Main Ingredients6-8 Chicken Thighs6 Cloves of Garlic200g Natural YoghurtOlive Oil & Sea SaltZest and Juice of Half a LemonSpices:2 Tsp of dried oregano1 Tsp of smoked paprika1 Tsp of sweet paprika1/2 Tsp of cinnamon 1/2 Tsp of coarse black pepperChoice of Salad (we used iceberg lettuce, sliced tomato and red onion) with Pitta Bread to serve Step 3: Step 1: Marinade. Peel Garlic and place in Pestle & MortarAdd Two pinches of sea salt and grind to a thick pasteAdd Generous glug of olive oil and continue to stir until mixed in.Then add Spice mix and stir in until combined.Transfer to a larger bowl and stir in the natural yoghurt along with lemon zest/juice Stir until mixture is fully combinedTake Chicken out of 'fridge and cover with the spicy yoghurt mixCover with film, place in refrigerator and leave for minimum 2 hours, ideally over night. Step 4: Step 2: Adding Chicken to Rotisserie . Take your rotisserie skewer and slide in place one of the Meat clamps.Take you first piece of marinaded chicken thigh and slide it down onto the meat clampRepeat this for each piece of chicken until you have a stack (if held vertically) of chicken thighsMake sure the chicken is on tightly and the weight is evenly distributed so it rotates properly when cookingSet up your BBQ (Gas or charcoal) to cook and take the rotisserie skewer outside to cook (you can cook inside under the grill, but you have to turn the meat periodically yourself. Step 5: Step 3: Cooking. With the coals lit / gas burners on, attach your rotisserie and switch on. The chicken will immediately start to cook. You will need internal temps of 75C / 165F for the chicken to be cooked (a handheld thermometer will be perfect to check for this). Once achieved, stop the rotation and taking a sharp knife, slice off some chicken into a dish placed below. You can do this periodically as it is cooking to make kebabs as you go, or once you're happy the chicken is thoroughly cooked, take it off the grill (leaving to cool slightly), then slide off the chicken into a dish and slice it up nice and thin. Step 6: Step 4: Serving. Using the same grill heat, warm up some pittas until they expand and slice them open at one of the longer ends so they open like an envelope.Depending on your preference, add the chicken or salad first then top up with the other filling until the kebab is nice and full.Top with hot sauce, mint yoghurt or whatever you like best.Serve and Enjoy! Step 7: Watch Again!. Unsure of any of the steps or just want to see the recipe cooked before you, check out the video link here:If you like what you see please Subscribe to my FOOD-D Youtube channel:Click the Link: https://www.youtube.com/channel/UCqgczHKfzsZzyQP67EqFUGQ", ["chicken-doner-kebab-at-home_0", "chicken-doner-kebab-at-home_2", "chicken-doner-kebab-at-home_3", "chicken-doner-kebab-at-home_4", "chicken-doner-kebab-at-home_5", "chicken-doner-kebab-at-home_6"]] [41171, "Introduction: Mushroom Wontons. This recipe is one of my favorites. They taste delicious and are perfect for parties. Also, they are pretty easy to make. This recipe makes about 30 wontons. Step 1: Ingredients. Ingredients:\nWonton Wrappers\n12 oz Cremini Mushrooms chopped\n3 Shallots\n1/2 cup Marsala Wine\n1 tbs Cream Cheese\n1 oz parmesan\u00a0\nEnough canola oil to cover a pan about a 1/4 of an inch\nMaterials:\nFood Processor\n2 pans\nmeasuring cups Step 2: Cooking the Mushrooms. To cook the mushrooms, cover the bottom of the pan in a very thin layer of canola oil. Allow the oil to heat for 1 to 3 minutes. Then add your mushrooms to the oil and allow to simmer for 5-6 minutes, stirring often. Next, add the shallots and a little salt. Cook for about 1 minute and then add the half cup of wine. Let the mixture simmer for 4 minutes. Sorry that I forget to take pictures during this step. Step 3: Food Proccesor. Pur the mixture into the food processor and leave it on for about 30 second or until fairly smooth. It should be a little thicker than baby food but not a lot thicker. Next, add the parmesan and cream cheese. Turn on the food processor for about 10 more seconds. Remove from processor and pour into a small bowl. Step 4: Creating the Wontons. Get the wanton wrappers, your mushroom mixture, and a little bowl of water. Place a small spoonful of the mushroom mixture \u00a0in the middle of the wanton wrapper. Dunk your finger in the water and spread it around the outside of the wanton. Fold the wrapper in half to make a triangle. Set aside and repeat this step until you have made all of your wantons. Step 5: Frying. Fill a large pan with about 1/4 of an inch of canola oil. Place about 5-6 wontons in the hot oil. Leave on 1 side for about 3 minutes or unti light brown. Flip and fry on the next side for about a minute and a half. Repeat until all of the wontons have been fried. Allow them to cool for a few minutes Before eating. Serve and enjoy.", ["mushroom-wontons_0", "mushroom-wontons_1", "mushroom-wontons_2", "mushroom-wontons_3", "mushroom-wontons_4", "mushroom-wontons_5"]] [41172, "Introduction: Tea Bread. Here's a trick to make your regular old white bread recipe really pop: Add tea!\nI usually do this in a bread machine, since I can put it on an overnight timer, so the tea has plenty of time to steep. It's good in other bread dough too. Step 1: Ingredients. Use your regular white bread recipe. If you're using a bread machine, it probably came with a recipe.\nMost of these call for:\n-Flour\n-Oil (not pictured)\n-Water (not pictured)\n-Sugar\n-Salt\n-Yeast\nI add: tea! Some kind of fine bagged tea, ideally one with a lot of flavor. Pumpkin ginger is good, chocolate teas, etc. My favorite is pomegranate black tea.\nFor proportionality, my recipe uses 4c flour, and I put in 2 bags of tea. Step 2: Open Tea Packets. Step 3: Pour Tea Into Mixer. Step 4: Add Water. This should be warm-hot water. Step 5: Add Flour. Step 6: Add Other Ingredients. If your bread is on a delay timer, make sure that the yeast isn't touching anything wet. Step 7: Put It in the Bread Machine. This picture was taken partway through the bread machine's progress.\nWith pomegranate black tea, it smells deliciously fruity through the whole process. Step 8: Mm, Tasty Bread!. Delicious bread when the bread machine beeps!\nSlice and enjoy.\nA little butter really helps to bring out the tea flavor in the bread.", ["tea-bread_0", "tea-bread_1", "tea-bread_2", "tea-bread_3", "tea-bread_4", "tea-bread_5", "tea-bread_6", "tea-bread_7", "tea-bread_8"]] [41173, "Introduction: Lemon-Raspberry Yogurt Pops and Cups. A delicious treat on a sunny day, you can make delicious and colorful yogurt popsicles or frozen yogurt from three simple ingredients!\n-Vanilla yogurt\n-1 lemon\n-6 oz. raspberries (or another type of berry)\nSqueeze the lemon into a blender. Add the entire 32 ounces of yogurt. Blend!\nSave out some of the raspberries for decoration purposes. I put two in the bottom of each of my popsicle molds.\nPour out most of the yogurt mix. Leave just enough to cover the raspberries. Blend!\nPour alternating layers of raspberry and non-raspberry yogurt mixes into the popsicle molds. Freeze!\nTo make the frozen yogurt cups, use silicone cupcake molds, pour a thin layer of raspberry on the bottom, then pour the white yogurt from one side. It makes this delightful half-moon! Garnish with a raspberry before freezing.", ["lemon-raspberry-yogurt-pops-and-cups_0"]] [41174, "Introduction: Cupcake Ice Cream Cones. This is a play on the ice cream coneInstead of ice cream there is cake I've seen rainbow ones and plain ones tooBe creative Enjoy! :D Step 1: Ingredients . Ingredients for the cake:You can use a box cake mix or make one from scratch and you can chose any flavor you want I decided on chocolate I used a box mix that needed a cup of water, 3 eggs and a stick of butter Step 2: Oven . Preheat your oven to 350 degrees Your box mix might tell you how to preheat your oven, but if you don't know 350 will do Step 3: Mixing the Cake . Then mix up all your ingredients according to the instructions for your cake Step 4: Batter . Your cake should look something like this My butter was all the way warm so there were butter lumps in the mix, but it really didn't hurt the final product Step 5: Lining the Cupcake Tins . Next take some tin foil and roll it around your hand to make a circle and place it in the cupcake tins This will help the cones stay up and trust me you don't want to miss this step Step 6: Filling . Fill the cones to where the cone opens up to the larger top Mine was about a half cup Now bake them for about 18-20 minutes You should really check then every 10 or so minutes the time really depends on your oven Step 7: Frosting . I chose to make peanut butter frosting to go with my chocolate but you can make any frosting you like For this frosting you need 1cup butter or margarine, softened1cup creamy peanut butter3 or 4cups powdered sugar1/4cup milk1/2teaspoon vanilla Step 8: Butter . Cream the butter Don't over mix Step 9: Mixing . Add the rest of the ingredients but only put in one half of the powered sugar and mix them together Step 10: Frosting . Add the rest of your powered sugar in slowly It should look something like this Don't forget to taste it once in a while to make shore it's not to sweat and it's to your likings Step 11: Back to the Cake . Once your cones are done slip then out of the cupcake tins and let then cool until they are cool to the touch Step 12: It's Time to Frost . I used an ice cream scooper for frosting it made it look like just scooped ice cream Step 13: Frost . Frost your cakes and add any decorations you wantOne mine I added chocolate chips and bacon Step 14: Your Done. Now you can serve them Be careful, they like to fallIf you are taking them to a party I might frost them when you get there Save them in the fridge Step 15: End . Thanks for supporting me and please like and follow and if you happen to make these please send me a pic at my email panic_attack61@aol.comthanks and I'll be posting some more in the future Enjoy and happy baking! :D", ["cupcake-ice-cream-cones_0", "cupcake-ice-cream-cones_1", "cupcake-ice-cream-cones_2", "cupcake-ice-cream-cones_3", "cupcake-ice-cream-cones_4", "cupcake-ice-cream-cones_5", "cupcake-ice-cream-cones_6", "cupcake-ice-cream-cones_7", "cupcake-ice-cream-cones_8", "cupcake-ice-cream-cones_9", "cupcake-ice-cream-cones_10", "cupcake-ice-cream-cones_11", "cupcake-ice-cream-cones_12", "cupcake-ice-cream-cones_13", "cupcake-ice-cream-cones_14", "cupcake-ice-cream-cones_15"]] [41175, "Introduction: Karonde Ka Achar / Natal Plum Pickle. Karonde ka Achaar is a very simple but interesting and a unique pickle which tastes awesome. Karonde or Natal Plum pickle is quick to make as it gets ready to eat in just 2-3 days. Karonda is very easily available in market especially in summer season.Ingredients:Karonda - 100 gms Cumin seeds/ Zeera - 1 tsp Carom seeds/ Ajwain - 1 tsp Salt - tsp Asfoetida/ Hing powder - 1/2 tsp Methi dana - 1 tsp Mustard seeds/ Rai - 1 tsp Mustard oil - 1/2 cup Step 1: Method. For method, watch the video ", ["karonde-ka-achar-natal-plum-pickle_0"]] [41176, "Introduction: Super Easy Kosher Dill Pickles . These are super easy kosher style dill pickles. If you want you can make just one jar - or 50. It takes only about 5 minutes a bottle to make if you have the ingredient in front of you. You can watch the embedded video. My late mother and aunt use to make the hot processed ones with brine, till they found out these pickles turned out just well. The only trade off is you have to store them in your fridge. At some of our family dinners, the plate of pickles is the first thing to go. Step 1: Super Easy Kosher Style Dill Pickles. Super Easy Kosher Dill Pickles! No cooking, heating. But remember since these are cold bottled they HAVE to be kept in the fridge after they \"turn.\" About two weeks if you like them real hot. about a week if you like them mild. Check out the short video. Here's What you'll need:about 12 dill cucumbers per quart bottle (medium and small) 1 clove garlic per quart bottle1 Tablespoon kosher salt per quart bottleDill (long stocks, take flowers) and/or baby dill 1 bay leaf per quart bottle1 teaspoon Pickling spice per quart bottle (You can get this in most supermarkets) 1 dried red chiles (or 1/4 teaspoon crushed chilies) per quart bottle Step 2: Sterilize the Bottles. You can do this really easily. Just pour boiling water from a kettle into a jar and after about a minute you can pour it into another jar. You can do about three bottles this way before the water becomes too cool to be effective. Step 3: Wash the Cucumbers. Wash and scrub lightly the cucumbers. Step 4: Add a Dill Flower to the Bottom of the Jar. Try and pick a larger flower (They sort of look like a green spider!) and put it in the bottom of the jar. Step 5: Pack the Bottom Row of Cucumbers. I try and get a variety of sizes of cucumbers - nothing to big. I pack the bigger ones standing up in the bottom of the jar. Squeeze them as tight as you can together. Step 6: Adding Bay Leaf, Clove of Garlic, and Some Dill. Add half a bay leaf, half a clove of peeled garlic, and some dill (or baby dill) on top of the bottom row of cucumbers. Step 7: Second Layer of Cucumbers. Add a second layer of cucumbers. These are usually the smaller ones. Don't pack them so tight that they stick up above the lip of the bottle. Try and leave about a half inch of clearance. Step 8: Add Rest of Ingredients. Add the other half of the bay leaf, a red chili (or half of chili, if you don't like them too hot). If you can't find them, you can always use 1/4 teaspoon of crushed chilies. Add a teaspoon a pickling spice and a tablespoon of kosher salt Step 9: Add More Dill and Water. Add some more dill on top of the cucumbers and fill the jar to the top with cold water (yes, you can use cold tap water!) Step 10: Put on Lids and Shake Up the Bottle. Screw on the lids as tight as you can and tip the bottle upside down about ten times to make sure the ingredients are well mixed with the water. Step 11: Age the Dill Pickles. Leave out for between one and two weeks depending on how \"hot\" you want them.Shake the bottles each day they're out .Occasionally check the that the lids are as tight as you can get them. You'll find you can tighten them from day to day. You may hear concessional snaps from the lids, don't worry that's natural. Leave out for between one and two weeks depending on how \"hot\" you want them.REMEMBER: When they've turned KEEP them in the fridge! You can keep these for up to a year REFRIGERATED. They must live in a refridgerator.", ["super-easy-kosher-dill-pickles_0", "super-easy-kosher-dill-pickles_2", "super-easy-kosher-dill-pickles_3", "super-easy-kosher-dill-pickles_4", "super-easy-kosher-dill-pickles_5", "super-easy-kosher-dill-pickles_6", "super-easy-kosher-dill-pickles_7", "super-easy-kosher-dill-pickles_8", "super-easy-kosher-dill-pickles_9", "super-easy-kosher-dill-pickles_10", "super-easy-kosher-dill-pickles_11"]] [41177, "Introduction: Dismantle a Chicken. As a recovering vegetarian, I am always learning all sorts of new meat related skills. Most people probably already know how to do this, but I had to look it up, so I figured there would be other meat newbies like me who could use the instructable.\nI started buying whole chickens and dismantling them myself to save some money. The more slices a butcher does for you, the more money you pay. Not only do you get more meat for your buck, but you can use the valuable bones for making your own chicken stock. So here is how to take apart a whole chicken, neatly, in about 5 minutes.\nI am doing two at a time here so don't be confused when you suddenly see 4 chicken wings. It's not a mutant chicken, they were just on sale!Hardware:\n- 1 very sharp chef's or boning knife\n- Clean cutting board\n- Bowl or ziplock bag for the meatSoftware:\n- 1 whole chickenMethod:\nSeparate the wings. Cut in half, and remove the tips.\nRemove the legs by slicing between body and thigh, popping the hip bone, and removing it.\nSeparate thigh from drumstick by cutting cleanly through the middle joint.\nRemove the breasts by slicing them off of breast bone.\nCut carcass in half and use for soup stock! Step 1: The Wings. With the chicken breast side down, hold up the wing and make a slice just underneath it to reveal the joint. Slice cleanly through the joint. Repeat with the other wing.\nIf you're cooking the wing, you can remove the nubbin. There's very little to eat on it and they usually burn anyway. I set mine aside for making soup stock later.\nIf you'd like, separate the wing into 2 sections by cutting clean through the joint at the elbow. Step 2: The Legs. To remove the legs, flip the chicken over so it's breast side up.\nPull the leg away from the body and slice through the skin between the body and both sides of the thigh.\nBend the whole leg firmly away from the body until you see the ball of the thigh bone pops from the hip socket.\u00a0 Cut between the ball and the socket to separate the leg.\nRepeat with the other leg.\nYou can separate the thigh and drumstick by cutting firmly through the joint between the drumstick and the thigh. Step 3: The Breast. There's a few ways to do the breast, but I like to keep from slicing through the bones as much as possible.\nI bring my knife to the side of the beast, where you can see it connects with the breastbone.\nSlice along the bone cleanly, following the shape of the breast. As you come to the middle, stop.\nBring your knife up over the breast, and slice along the middle to separate the breast.\nThis saves having to much around with cutting through the rib cage and connective tissues, but it does run the risk of leaving more meat on the bone. Repeat on the other side. Step 4: The Rest. There, you now have a whole chicken separated neatly into wings, thighs, drumstick and breasts.\nNow you have cleaned the meat from the bones, you also have a chicken carcass left over.\nYou can toss it in the garbage (sacrilege!), cut it in half and use it to make soup stock, freeze it for later, or voodoo up yourself an army of walking chicken skeletons. ", ["dismantle-a-chicken_0", "dismantle-a-chicken_1", "dismantle-a-chicken_2", "dismantle-a-chicken_3", "dismantle-a-chicken_4"]] [41178, "Introduction: Pie Pops. Tiny pies on a stick! Your mouth didn't know what it was missing.Thanks to lemonie for this post, which made it clear I needed to try my hand at pie pops. As my loyal subscribers know, there's nothing I like more than making things tiny and putting them on sticks. Pie pops was a natural fit. I love a high crust-to-filling ratio, but if you don't, consider making these babies a little larger and the crust as thin as possible to accommodate the most filling possible!Enjoy :D Step 1: Ingredients. \n These little beauties can be assembled with pre-made ingredients or from scratch.I used this pie crust recipe and the following filling to utilize fruit in season at the time:2 fresh peaches1 Tbsp flour1/4 cup sugar1 Tbsp butterFresh nutmeg and cinnamon to tasteTwo pie crusts1 egg for egg wash on crusts (opt)Lollipop sticksI also did a batch with Eric's Award Winning Pumpkin Pie recipe. Step 2: Prepare Peaches. To peel peaches (and accelerate cooking), bring a pot of water to a boil.Add peaches and boil for 5 minutes.Remove peaches with a slotted spoon and immerse immediately in ice water.Now your peaches will peel easily! Step 3: Make Filling. Peel, pit and finely chop peaches.Cut together flour, butter and sugar.To the peaches, add dry ingredients. Stir to coat.Season with fresh ground nutmeg and cinnamon! Step 4: Cut Pie Crusts. Cover your workspace with plastic wrap or a fine dusting of flour or cornstarch.Roll out pie crusts as thinly as possible - otherwise you'll be eating a mouthful of crust!Cut with a circle cutter or something similar - I used the lid off of a small jar. Step 5: Assemble Pops. Gently press sticks into crust. For added security, you can use a scrap of crust to cover the stick.Add a small dollop of filling to the center.Cover with another circle of dough. and press edges together securely.Using the end of a lollipop stick or a fork, crimp the edges. Step 6: Bake. Transfer pops to a baking sheet. Mine is covered with a silicone sheet. Brush beaten egg white onto crusts.Cover the sticks with foil to prevent burning.Bake at 375oF (190oC) for 15 minutes.Pops are done when they are golden brown!", ["pie-pops_0", "pie-pops_1", "pie-pops_2", "pie-pops_3", "pie-pops_4", "pie-pops_5", "pie-pops_6"]] [41179, "Introduction: Belgian Chocolate Cake. In deze simpele stappen leggen we u uit hoe u gemakkelijk een heerlijke chocoladetaart maakt.Since you asked for an English version of the instructions, here you go! Step 1: Benodigdheden:. - 140 gram pure chocolade- 3 eigelen- 3 eiwitten- Anderhalve soeplepel ma\u00efzena- Een klompje boter- 2 soeplepels melkOR- 140 grams of pure (Belgian) chocolate- 3 yellow parts of the egg- 3 white parts of the egg- 1 and a half big spoon of potato flour ( Ma\u00efzena)- a lump of butter- 2 big spoons of milk Step 2: Smelt De Chocolade Met Een Beetje Water.. Melt the chocolate with a bit of water? Step 3: Doe Een Anderhalve Soeplepel Ma\u00efzena, 3 Eigelen, 2 Soeplepels Melk En De Gesmolten Chocolade in Een Mengkom.. Step 4: Meng Het Geheel Tot Een Homogene Massa.. Step 5: Klop Het Eiwit Op En Doe Dit Bij Het Mengsel, Meng Het Geheel Nogmaals Samen.. Step 6: Verwarm De Oven Voor Op 180 \u00b0C.. Step 7: Boter De Bakvorm.. Step 8: Giet Het Mengsel in De Bakvorm.. Step 9: Steek De Bakvorm 20 Minuten in De Oven.. Step 10: Werk De Taart Eventueel Af Met Bloemsuiker of Cr\u00e8me Anglaise.. Step 11: . ", ["chocoladetaart_0", "chocoladetaart_1", "chocoladetaart_2", "chocoladetaart_3", "chocoladetaart_4", "chocoladetaart_5", "chocoladetaart_6", "chocoladetaart_7", "chocoladetaart_8", "chocoladetaart_9", "chocoladetaart_10"]] [41180, "Introduction: White Chocolate Martini - the Perfect Holiday Indulgence. What's more indulgent than a chocolate martini? A white chocolate martini with shaved chocolate toppings, blended with touch of ice cream. This one is sinfully delicious \"dessert-in-a-glass.\"Ingredients:\n\u2022 \u00bd ounce Godiva white chocolate liqueur\n\u2022 1 ounce Vanilla vodka\n\u2022 \u00bd ounce White cr\u00e8me de cacao\n\u2022 2 ounces Vanilla ice cream base\n\u2022 crushed ice\u00a0Directions:\nBlend these ingredients in a blender and pour into a 10\u2013ounce chilled martini glass. Garnish with dark chocolate shavings.\u00a0Note: You can also make this as a crystal clear chocolatini by skipping the ice cream, and shaking it with ice instead of blending it.\nEnjoy!", ["white-chocolate-martini-the-perfect-holiday-indu_0"]] [41181, "Introduction: Italian Bread . This is a great recipe for a dense, hard crust, and very delicious to eat. Ingredients: 1 5 lb bag of flour1 3 pack of active dry yeast 5 cups of milk1 stick of buttera pinch of salt Step 1: Prepare Your Milk. Heat the milk in a sauce pan, and add the stick of butter. Stir until the butter is completely melted into milk, turn off the heat and allow to cool. It is very important the milk is room temperature before moving on to the next step. Ice can be added to aid in the cooling process, but be careful not to chill beyond room temp. Step 2: Prepare for Mixing. Add the entire 5 lb bag of flour into a large mixing bowl and create a crater in the center of the flour. Pour the milk mix into the center of the flour. Verify that the mix is no longer hot from the cooking. (if the milk is too hot it will kill the yeast). Cut each of the 3 packets open in the yeast pack and pour into the mix of milk/butter. Step 3: Mixing the Dough. Spoon the yeast to mix it in, then using your hands break up any clumps to distribute the yeast throughout the milk. Allow the mixture to set for 10-15 minutes to allow the yeast to activate. Using your hands pull the flour edges down into the milk, and begin to mix the dough. Work the dough with your hands to mix all dry flour into liquid mix. The dough should start to become consistent in form. If the dough is still too sticky(sticking to your hands) after about five minutes of mixing then add flour until the dough no longer sticks to your hands. If the dough becomes flaky or doesn't not hold together you added to much. In this case add water until you the mix is evenly mixed and the dough does not stick to your hands. Kneed the dough for up to ten minutes or until the dough is consistently mixed. Take the dough ball out of the bowl, and grease the edges of the pan to prevent sticking during the rising. Put the dough back into the bowl and cover. let it rest/rise for 45 minutes. Step 4: Punch the Dough Down. After 45 minutes has passed the dough should have risen to twice its size. Punch down the dough and allow it to rest. After resting cut the dough into chunks that will fill a loaf pan half way. Cover the pans and allow the dough to rise in the loaf pan for 30-45 minutes. It will be complete when you see the bump coming through the covering cloth. Step 5: Bake the Bread. Put the bread pans in the middle rack of a pre-heated oven set to 350 degrees F. Bake for 10 - 20 minutes. Bake time will very based on elevation. Bread will be done when crust has a golden brown look on top. Pull out of oven allow to cool and enjoy. Eat or freeze the bread with in 1 week after cooking as there are no preservatives in the bread to prevent molding. ", ["italian-bread_0", "italian-bread_1", "italian-bread_2", "italian-bread_3", "italian-bread_4"]] [41182, "Introduction: Quinoa Jalapeno Poppers. A slightly healthier take on a classic dish. Add panko crumbs (or gf panko/bread crumbs) for extra crunch. Step 1: Ingredients. 1 cup cooked quinoa5-7 Jalapenos, cleaned and chopped1 clove garlic, minced1 tbs sea salt (I used my wife's homemade infusion)1 tsp pepper2 oz cream cheese (soften)6-8 oz Colby Jack cheese (or use whatever cheeses you like)4oz Gouda3oz Asiago1 egg (for binding ingredients)Cupcake/muffin pan and cupsI basically chopped up and threw in whatever cheeses we had. So far haven't had a bad mix, but I usually limit it to 3 cheeses. Cream cheese is listed but I didn't use it this time because we were out. Step 2: Prep Ingredients. Rinse and cook quinoa according to package instructions. Set aside to cool.Preheat oven to 375. Prepare muffin pan. Step 3: Chop. Mince garlic, shred/dice cheeses, and slice jalapenos. Step 4: Combine. Add all of the ingredients to a bowl and mix well. Step 5: Fill . Scoop spoonfuls of the jalapeno mix into the prepared muffin pan. Step 6: Bake. Cook for about 15-20 minutes. You want the sides and top of the poppers to be a nice brown.", ["quinoa-jalapeno-poppers_0", "quinoa-jalapeno-poppers_1", "quinoa-jalapeno-poppers_2", "quinoa-jalapeno-poppers_3", "quinoa-jalapeno-poppers_4", "quinoa-jalapeno-poppers_5", "quinoa-jalapeno-poppers_6"]] [41183, "Introduction: Emergency Cocktail for New Years Eve. Quick and Easy Whiskey Sour. \u00a0\nRan out of time? Need something to take to that party but cant be bothered spending loads and lugging 3 - 4\u00a0individual\u00a0bottles? I have the drink for you !!! From the co-inventer (not\u00a0actually\u00a0associated in any way) of the Kitten Mittens!\u00a0\nThe No Fuss Whiskey Sour! Step 1: Start. Get glass Step 2: Ice. This is,\u00a0arguably, the most important step in any good drink. The ice, yes the ice. Starting with the highest quality ice possible is\u00a0essential, and the difference\u00a0between\u00a0a good and great cocktail.\u00a0\u00a0\nIt doesn't have to be shaped in Titanic and iceberg shapes, but it does help. Some will forgive a taste of\u00a0chlorine\u00a0if it's\u00a0decorative. Step 3: Giv'em Three of Your Best. Three fingers of whiskey over the ice.\u00a0\nI get a very\u00a0reasonable\u00a0drop of Grant's from Trader Joe's for USD$11.99. I think this price is\u00a0restricted\u00a0to\u00a0California. As when I was in Boston earlier\u00a0this year is was 30 bucks !? and TJ's didn't even have it. Step 4: . Add sour (Trader Joe's Lemonade) to taste\u00a0\nNext step is to drink it, or combine it into a bigger bottle for transport .\nHAPPY NEW YEAR !! burp hic\u00a0", ["emergency-cocktail-for-new-years-eve_0", "emergency-cocktail-for-new-years-eve_1", "emergency-cocktail-for-new-years-eve_2", "emergency-cocktail-for-new-years-eve_3", "emergency-cocktail-for-new-years-eve_4"]] [41184, "Introduction: Under 15 Minutes and $3 Homemade Flat-bread Pizza. Trick your friends and family into thinking that you are a trained chef! This Homemade Flat-bread Pizza will make any night quick, cheep, and healthy! Bet the fast food chains can't say that! Step 1: Preheat Oven. Preheat your oven according to the flat-breads that you get. Ours say to preheat the oven to 400 degrees. Step 2: Spread Oil. Layout your flat-breads on a baking pan or a pizza stone. We used a pizza stone. Then take your selected oil and spread a light layer evenly over your flat-bread.Flat-bread: We get a pack of 12 for $6 at Costco (We got them on sale for $5 this time!) - Each flat-bread is $0.50Selected Oil: We found this oil on sale at Kroger, but use any combination of oil and spices to make what you would like!: $1.00 for the whole jar of oil (which will last for months! What a steal!). It only cost just a few cents for how little we used. Running Total for One Flat-bread: $0.52 Step 3: Add Cheese. Add your selected cheese that you would like on your flat-bread. We use fresh mozzarella from Aldi or a hometown organic grocery store that we then cut up ourselves. They are both just as cheep and sound squeaky fresh! Add as much or as little cheese as you would like. We normally add about a quarter of the mozzarella cheese ball to each flat-bread and use the other half for meals in the next few days. Mozzarella: The ball of Mozzarella was $2.75 and we only used a quarter of it on this flat-bread. - Quarter of the Mozzarella was $0.69Running Total on One Flat-Bread: $1.21 Step 4: Add a Pepper. Cut your pepper up into as thick or thin of slices as you would like and add a little pepper on your flat-bread. Normally, we add about half a pepper onto each flat-bread. We recommend that you do a red or yellow pepper, but the ones at the grocery store this week did not look very good.Pepper: Each pepper is $1.00 at Aldi or Kroger. - Half a pepper is $0.50Running Total on One Flat-bread: $1.72 Step 5: Add Goat Cheese. This is where we normally splurge and get a little crazy by adding goat cheese onto the top of our flat-bread pizzas. make sure that you don't add too much or it can be overpowering. We recommenced that you only add about a quarter of one of the featured goat cheese logs onto one flat-bread and that you cut it up over the flat-bread because it can flake off of the goat cheese log. Also, if you can find this goat cheese with honey, it is absolutely fantastic!Goat Cheese: We love the goat cheese with honey log that we have only been successful at finding at Aldi. It is $3.50 for the log. Normally, we do a apple, walnut, and goat cheese salad the next day with the leftover goat cheese to use it up before it goes bad. - Quarter of the goat cheese is $0.88Running Total for One Flat-bread: $2.60 Step 6: Place the Flat-bread in the Oven. Place your Flat-bread in the Oven and follow the directions that come with the flat-bread to see how long they will be in there for. If it does not say how long, start with checking on them at the 5 minute mark. Normally ours are in the oven for about 6-8 minutes. Just enough time to get the kitchen clean and pull out plates and drinks for dinner! Step 7: Add Toppings. Once you pull the flat-breads out of the oven, add a few toppings of your choice! We recommend the featured glaze and/or Italian seasoning. Glaze: We found it at Aldi for $3.00 a bottle and its delicious. It adds a little sweet to the flat-bread. Only use a little bit for each flat-bread or, just like the goat cheese, the glaze can be overpowering. - Amount of Glaze for one Flat-bread is about $0.10Italian Seasoning: You can get Italian seasoning at Walmart for $1.00 and it will last for a very long time. You only need a few shakes on each flat-bread so the cost is only a couple of cents. Running Total for One Flat-bread: $2.72 Step 8: Enjoy. Now it's time to enjoy your flat-bread and share it with the world when people come knocking on your door!Let us know about what you experiment with as toppings by commenting! Enjoy!Running Total for One Flat-bread: $2.72", ["under-15-minutes-and-3-homemade-flat-bread-pizza_0", "under-15-minutes-and-3-homemade-flat-bread-pizza_1", "under-15-minutes-and-3-homemade-flat-bread-pizza_2", "under-15-minutes-and-3-homemade-flat-bread-pizza_3", "under-15-minutes-and-3-homemade-flat-bread-pizza_4", "under-15-minutes-and-3-homemade-flat-bread-pizza_5", "under-15-minutes-and-3-homemade-flat-bread-pizza_6", "under-15-minutes-and-3-homemade-flat-bread-pizza_7", "under-15-minutes-and-3-homemade-flat-bread-pizza_8"]] [41185, "Introduction: Molasses Pies . Make delicious molasses pies Step 1: Supplies . You just needwatermolasses as you likerice flour 1 and half cup Step 2: Mixing . Cut the peaces of molasses with knife into small pieces Then mix all the ingredients Step 3: Frying Part 1. Take a pan with one and half cup oil When the oil is hot take a spoon of the mixture and put them on the hot oil Step 4: Frying Part 2. When it's turn brown then take it off from stove And then enjoy", ["molasses-pies_0", "molasses-pies_1", "molasses-pies_2", "molasses-pies_3", "molasses-pies_4"]] [41186, "Introduction: Bacon and Caramel Cinnamon Rolls. This is an experiment Paul and I have been watching two broke girls and they had come up with a bacon maple cupcake. That always seemed weird yet yummy and tempting. So I decided to make cinnamon rolls with bacon bits and caramel and bacon topping. I found a recipe online and modified it as the following:Ingredients Dough: 1/4-ounce package yeast 1/2 cup warm water 1/2 cup whole milk 1/4 cup sugar 1/3 cup butter 1 teaspoon salt 1 egg 3 1/2 to 4 cups all-purpose flour Filling: 1/2 cup melted butter, plus more for pan 3/4 cup brown sugar, plus more for pan 2 tablespoons ground cinnamon 3/4 cup crispy bacon chopped Glaze: Caramelized condensed milk and more baconInstructions Glaze Gently boil a can of Condensed milk for 3 \u00bd hours and set aside to let cool. Cinnamon Rolls Heat oven to 350 degrees F. In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours. When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with bacon bits. Beginning at the 15-inch side, roll up dough and pinch edge together to seal. Cut into 12 to 15 slices. Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned. Spread caramel and more bacon over slightly cooled rolls.", ["bacon-and-caramel-cinnamon-rolls_0"]] [41187, "Introduction: Chicken Parmesan Casserole. Chicken Parmesan Casserole features breaded chicken, pasta,jar sauce, mozzarella, and Parmesan cheeses. A new and delicious way to eat a classic dish!1 pound rigatoni (or other bite-sized pasta)1 1/2 pounds thin sliced boneless, skinless chicken breasts 1/2 cup flour 2 eggs1/2 cup Italian style bread crumbs1/2 cup grated Parmesan cheese olive oil 1 jar Ragu\u00ae Homestyle Thick & Hearty Traditional Sauce 1/2 jar Ragu\u00ae Homestyle Thick & Hearty Roasted Garlic Sauce 2 cups shredded mozzarella cheese, divided 1/3 cup Parmesan cheese Read more http://www.mindyscookingobsession.com/chicken-parmesan-casserole/Visit my blog for more delicious recipes http://www.mindyscookingobsession.com/ Step 1: Bread and Cook Chicken. Step 2: Assemble Casserole. ", ["chicken-parmesan-casserole_0", "chicken-parmesan-casserole_1", "chicken-parmesan-casserole_2"]] [41188, "Introduction: Chocolate Fondants. How to make great chocolate fondants with an easy recipe ! Step 1: . Ingredients\n1/4 pound of dark chocolate (100 g)\n1/3 cup of granulated sugar (75 g)\n3 eggs\n1/3 cup of butter (90 g)\n1/3 cup of flour (40 g)\n12 squares of white chocolate\nand a standard muffin tin.\nMakes 12 servings.\nCook : 15 mins\nPreparation : 20 mins Step 2: . Method\nPreheat oven to 400 degrees F (gas mark 6).\nSlowly, melt the dark chocolate and butter together in a pan at low heat and stir until the mixture is smooth (or use a microwave). Step 3: . Meanwhile, whisk eggs and sugar in a bowl. To that, add the chocolate-butter mix and beat together.\nThen, add the flour and stir again. Step 4: . If your moulds aren't flexible, grease them with butter and pour the batter into moulds.\nPut a square of white chocolate in the center of each mould. Step 5: . Place the fondants on a baking tray, then cook for 15 mins and serve immediately. It's better when it's hot so they are moist and they melt in your mouth.", ["chocolate-fondants_0", "chocolate-fondants_1", "chocolate-fondants_2", "chocolate-fondants_3", "chocolate-fondants_4", "chocolate-fondants_5"]] [41189, "Introduction: Turn Your Favorite Toys, Into Chocolates!. Custom Chocolates!\nYou can buy many different shapes for chocolates, but for something truly unique, you need your own special design, maybe even many special chocolate mold designs. We used ComposiMold - FC, (which stands for Food Contact) because we liked the reusability of the product.\u00a0\nSimply choose the toy, ornament, craft, or any small object and make a mold using ComposiMold.\n\u00a0\nPour the melted ComposiMold over the selected item, and let cool. You may have to use a polymer clay or tape to prevent the object from floating in the mold material.\u00a0\nAfter the mold has cooled, remove the toy from the mold, and you are ready to pour the chocolate!\nChocolate can usually be melted in the microwave (depending on the chocolate)... Use short time intervals, and stir the chocolate frequently to make sure it gets melted.\u00a0Chocolate into your Molds\nOnce the chocolate is melted, pour it into your unique chocolate mold using a spoon, stick, or brush to fill the mold. Tap the bottom and sides to get air bubbles out of the chocolate. This will leave little holes in the chocolate if you don\u2019t. You may like using a squeeze bottle to push the chocolate into small openings and crevices.\nCool the chocolate in the mold by placing in the refrigerator or freezer.\nPeel the mold away from the chocolate as much as possible so you do not put a lot of pressure on the chocolate.\nNow you can eat your toys!\n\u00a0", ["turn-your-favorite-toys-into-chocolates_0"]] [41190, "Introduction: Shredded Pork With Bak Choy . This is my go-to Chinese dish when I'm feeling lazy, but still want to make dinner (and have leftovers for tomorrow). The simple recipe of meat, vegetable, marinade, and stir fry is am easy and failsafe way for a cheap and nutritious meal. Step 1: Ingredients. Ingredients1 bowl of shredded (or ground) pork1 handful of baby bak choy 3 cloves of garlicLight soy sauceCorn Starch SaltTIP: Use about 2-3 times as much bak choy as you actually want to eat, as this vegetable tends to shrink drastically when you stir fry! Step 2: Prep Your Ingredients. Prepare your ingredients for cooking:Slice or mince the cloves of garlicMarinate the pork with a couple tablespoons of soy sauce, 1 tablespoon of corn starch, and the garlic (the corn starch is optional here, but adding it in really helps to tenderize the meat!)Cut off the ends of the bak choy and wash the leaves thoroughly Step 3: Cook the Meat. After marinating the meat for about ~5-10min, it's time to cook the meat. I usually stir fry meat before veggies because they take longer to cook, and I like to make sure the meat is cooked through before I start adding in vegetables. Heat the pan on high heat with ~2 tablespoons of cooking oilWhen the pan is heated enough, add the meat, garlic, and marinade into the pan Cook the meat until the pink disappears - if you aren't sure if the meat is cooked enough, simply cut a shred in half and check to make sure there is no pink on the inside Step 4: Add in the Bak Choy. When the meat is cooked, add in the bak choy, and you're done.Add the bak choy to the pan and stir fryThe bak choy will shrink drastically as you cook, and darken in color. Continuously taste-test the bak choy and add in salt to taste (for the amount shown in the pictures, I like to start at around 0.5 teaspoons)You know you're done when the leaves of the vegetable have darkened, and the stems look less stiff. Let it cool a bit, and serve over rice for a simple and quick dinner! ", ["shredded-pork-with-bak-choy_0", "shredded-pork-with-bak-choy_1", "shredded-pork-with-bak-choy_2", "shredded-pork-with-bak-choy_3", "shredded-pork-with-bak-choy_4"]] [41191, "Introduction: How to Make Matcha Tea. This will be my second 'ible and now I will show how you do Matcha tea the proper way :D Step 1: The Materials. You will need\nMatcha (Matcha xD)\nChasen (whisk)\nChashaku (spoon)\nChawan (bowl)\nYou can of course use a \"normal\" whisk and a teaspoon or bowl but you will get the best results with these.\n(if you are going to use something else than a proper chawan then atleast see that it is as big as the chawan, because you must be able to whisk it good) Step 2: The Matcha Powder. \nTake one spoon of the matcha powder and put it in to the Chawan.\n(meanwhile boil the water. the water must reach boiling temperature otherwhise you will not get any \"foam\") Step 3: Finishing. Add the water (to little less than half of the Chawan, I have little too much water in the chawan) that has been resting for 4 min (after the boil)\nand then whisk it until you get foam. Step 4: Drinking It. \nWhen you drink the matcha there are some rules\nOn the first zip take about half of the tea.\nOn the second zip take the rest of the tea leaving the foam.\nThen zip up the foam after the second zip.", ["how-to-make-matcha-tea_0", "how-to-make-matcha-tea_1", "how-to-make-matcha-tea_2", "how-to-make-matcha-tea_3", "how-to-make-matcha-tea_4"]] [41192, "Introduction: How to Make Corn Tortillas 3 Ingredients and Gluten Free. In this instructable, I will show you how to make Corn Tortillas with three ingredients and gluten free. A full instruction and downloadable recipe can be found on The Tortilla Channel.The tortilla is the base of the Mexican kitchen but also an egg dish in the Spanish kitchen. I have found that just about any culture has it\u2019s own tortilla. That is why you can\u2019t go wrong with a \u201ctortilla\u201d.I always used store bought tortillas thinking it would be either to difficult or take to much time to make them from scratch. Until I found how easy it is to make my own corn tortillas. Ok they may not look the same as store bought ones or taste the same (they taste better in my opinion). The best part is you can use them as a base for other recipes think tacos or tortilla chips. Step 1: What Do You Need to Make This Recipe. For corn tortillas you have to use special corn flour which is called Masa Harina. You should not confuse it with polenta flour or cornstarch. Masa Harina can be white or yellow. I bought the white variety but the yellow is even nicer with the happy color. As soon as you open the packet you smell taco making preparing even better. I found the flower online and it is also available in several varieties at Amazon.com.Besides the right flour it is also important to have a tortilla press or use a rolling pin. Put some plastic between the press and remove the dough as soon as you press else it can be more difficult to get them out. Either lay them apart or press just before you put the tortilla in a hot pan. Step 2: Instructions. Put the 2 cups of Masa Harina in a bowl. Add the salt to the bowl and stir thoroughly. Add 1 cup of hot water and stir again with a wooden spoon before adding the additional half cup of hot water. Knead the dough into a consistent ball. Cover with a towel. Rest the dough for 1 hour. Create balls the size of a golf bal. Heat a large pan. Cover the tortilla press with plastic and press the tortilla. Cook the tortilla on medium to high heat for about 1 minute until the tortillas get some color. Turn and heat the other side of the tortilla for also 1 minute. Store in a tortilla warmer or keep in a cloth. Step 3: Notes. Make sure the water is hot to properly activate the Masa Harina. I use a non stick pan to cook the tortillas without any oil or butter. You can store the torillas in a ziplock plastic bag in the refrigerator for about 1 week or in the freezer. You can heat them in a pan or in the microwave using a ziplock bag or cloth to cover them. Step 4: Watch the One Minute Video. ", ["how-to-make-corn-tortillas-3-ingredients-and-glute_1", "how-to-make-corn-tortillas-3-ingredients-and-glute_2", "how-to-make-corn-tortillas-3-ingredients-and-glute_3"]] [41193, "Introduction: Making a Boxer Dog Wedding Cake . I made this cake a few years back for my sister's wedding. I was luckily given free rein in the design and the making of this cake, after designing a number of slightly more traditional tiered cakes (and probably after watching one too many baking and cake decorating programs!) I decided to make a cake that looked like their dog.This was three days and nights of work, along with making 4 cheesecakes to go alongside the dog cake. At the time, I couldn't find much information about how to make this style of cake so when I saw the Deceptive Desserts contest, I thought it was about time I documented how I made this cake and hopefully others will find it helpful and inspiring. I am in no way claiming that this is the best and correct way of making this style of cake, it is just the way I chose to do things. I have chosen not to include the cake recipes I used as I believe anyone who would undertake a cake like this would have their own go-to recipes plus it would make for a very long Instructable.Let's get started... Step 1: Shaping the Body - Dummy Cakes. Materials used-2 dummy cakesGlueLogic would normally dictate that you use your lighter materials towards the top, especially when making a cake like this where the angle of the body and the height were instrumental to my design. I prefer to have as much of my cakes to be as edible as possible but because I was determined to have some height to this cake, I decided to use some dummy cakes so there was less chance of there being leftover cake that would end up getting wasted. I also decided they would be best at the bottom but there is no reason you couldn't make it all cake.I used 2 round dummy cakes and glued them offset because of the angle of the body. Make sure to use a suitable glue. Leave to dry.I used a bread knife to carve the dummy cakes, referring to pictures and standing back occasionally until I was happy with the shape.Carving the dummy cakes creates a lot of mess so make sure you clean up thoroughly before moving onto the edible parts. Step 2: The Vanilla Cake Part. Materials used-3 vanilla sponge cakesRaspberry jamVanilla buttercream Cake boardIn this step we are assembling the cakes. I used a cake board that was similar in size to the top of the carved dummy cake. I placed the first of the small cakes on the board (it's not stuck to the board at this point as it allows for easier assembling later if they are separate) and then sandwiched the other small cake on top with jam and buttercream followed by the larger cake which was roughly lined up at the back so it overhang the sides and front.Once stacked, it's time to carve them into shape, again I used a bread knife and referenced photos as well as stepping back occasionally until I was happy. As you can see from the photos, I decided to shape the 2 smaller cakes before stacking and shaping the large cake on top.TOP TIP: Make sure you use a cake recipe that results in firm sponges that can withstand some carving, something similar to Madeira cake. (Same goes for the chocolate sponges) Step 3: The Chocolate Cake Part. Materials used-3 chocolate sponge cakesChocolate buttercream Cake boardAs with the vanilla cakes, this is just a case of sandwiching the cakes together with chocolate buttercream. I didn't stick the cake to the board as it will be easier to assemble and dowel if they are separate.Carve into the rough shape of the upper body. Step 4: Assembling the Body - Dummy Cake. Materials used-Carved dummy cakeLarge rectangular cake drumGlueHeavy weights Glue the dummy cake to the base and leave to dry, preferably with something heavy to weigh it down. Step 5: Assembling the Body - Cakes. Materials used-Cake baseVanilla cakeChocolate cakeDowels Once the dummy cake is firmly glued to the base, we can start assembling the cake part of the body.I used a 1/2\" thick wooden dowel as the main support dowel that went straight from the base up into the head. This is to reduce the risk of tipping over due to the angle of the body. You can glue this dowel into the cake dummy if you wish but it's not essential as it should be firmly implanted.When you have the main dowel in position, make a hole in the cake board on which the vanilla cake will sit on. One way to achieve this is to use some tracing or greaseproof paper, make a hole in the appropriate place, put in position and roughly trace the top shape of the dummy cake and then transfer to your board where the hole needs to be.Push board into place on the dowel.Now place the vanilla cake into position . You can use whichever method you prefer to do this, I just eyeballed it.To support the weight above, I used drinking straws, I have found these work really well as dowels as they support the weight, are easy to cut and easily spotted.Repeat for the chocolate cake board and cake.I gave the entire cake a covering of buttercream, known as crumb coating. Step 6: The Head. Materials used-Rice Krispies Marshmallows ButterThis was the part I was dreading as it could make or break the cake.Melt marshmallows and butter in pan, stir in Rice Krispies. You have to work fairly quickly before it starts setting but be careful as the mix will be hot, you will have to wait a little until you can handle it.I started by making a ball and then added in bits that were then shaped by hand.Before the mixture became unworkable, I shaped out the legs so I wouldn't have to use thick amounts of icing. Step 7: The Head - Initial Covering. Materials used-Sugarpaste icingOnce I had the rough shape of the head, i dampened it with water then I covered it with sugarpaste icing to smooth it out and to give me a good plain canvas to work with. You could possibly use something like royal icing to get the same effect.I built up the layers on certain parts so the shape was nearer to the final shape I was after. Step 8: The Back Legs. Materials used-Sugarpaste icingI built out the back legs by sculpting them with uncoloured icing, stuck them to the framework I'd already made and then adjusted the shape until they looked right. There was still the final covering to go on so there's still time and room for any corrections and adjustments to be made. Step 9: Colouring the Icing. Materials used-Sugarpaste icingFood colouring For this part I took a large amount of icing (I don't remember how much exactly but it must have been around several kilos) and added a few different food colourings - shades of brown, red and orange. I prefer paste colours as they give strong, vibrant colours and don't alter the consistency too much.This took quite a bit of kneading and was definitely a workout but I didn't want to risk running out of icing and having to knead more icing and trying to colour match. Step 10: Bringing the Head to Life. Materials used-The headRoyal icing Cake boards/drumsBrown sugarpaste White sugarpaste Food colouring - black and dark brown Paintbrushes I began by sticking the head with royal icing on a cake drum and a few layers of cardboard that I had already made holes in for the main dowel that runs through the cake. I then rolled out some brown icing. I tend to use water as my glue but you can make or buy edible glue if you prefer. I stuck the icing over the appropriate areas of the head. Next I concentrated on the white parts of the face - the stripe down the middle of the head and the muzzle area. These were shaped by hand and stuck in place.I then made the parts that surround the eyes and painted them black. You could just use pre-coloured icing if you prefer, I personally wouldn't try and colour icing black myself as it's very difficult to get it black enough.Next came the nose, followed by the mouth and jowls which were all modelled out of icing and painted black. The eyes were next, made from white icing and the iris and pupil painted on.Finally I painted on some shading in the folds and on other parts of the head where I thought it was needed and applied an edible varnish to the eyes and nose to give them a wet look. Step 11: Covering the Body. Materials used-The bodyBrown sugarpaste icingWhite sugarpaste icingI started with white icing and rolled out a large rectangle, I then roughly cut out the shape I was after. I brushed some water on the corresponding area on the body, dusted the icing with icing sugar and rolled it around the rolling pin. Beginning at the top, I stuck the top part of the icing in place and slowly unrolled the icing while pressing it in place. I then adjusted and corrected the shape.I then tried to do the brown icing in one go by rolling out a very large circle and having draped it over my arms after dampening the surface of the body, attempted to position and stick it in place but as I was working by myself and because of the weight of the icing, gravity had other ideas! Reassessing the situation, I decided the best approach would be to do it in sections, this would result in some obvious joins but I knew I could reduce their visibility by using a wet finger and/or paintbrush. I started with the back section and then went onto the back legs followed by the sides and then the front. I then went over the edges where the sections met and blended them together. Step 12: The Home Straight!. Materials used-The body2 wooden dowelsBrown sugarpaste icingWhite sugarpaste icingRoyal icing (used as a glue)The finished headFood colouring- black & silver The end is almost in sight, time for the finishing touches and to make it look more dog-like.I rolled out some brown icing into a long sausage shape for a tail, because the body is positioned on the back half of the board, the placement of the tail was practically decided for me. The tail was then tipped with some white icing.Next came the front legs. I decided to use thick wooden dowels but you could also use PVC pipes if you wished. These were dampened with water, brown icing was rolled out fairly thick and also brushed with a little water and then wrapped tightly around the dowels. These were then positioned in place with royal icing and water and icing applied to cover where they joined the body and blended to hide the joins.The feet were next to be modelled. These were shaped from white icing by hand and a few modelling tools and then stuck in place.To complete the cake, the head is finally attached, because we already have the head mounted on a base with the hole in it, it's just a case of applying some royal icing (or other edible glue) on top of the body and bottom of the head and pushing the head down on the main dowel.To finish the cake I made a collar to fill and cover the slight gap between the head and body which I then painted black. I then grabbed some more brown icing, kneaded in some more food colouring, mainly dark brown and a little black so I ended up with a darker brown icing, rolled it out and cut out a pair of ears. These were left to dry out very slightly so they held a bit of shape to them when I attached them to the head, these were stuck on with a little royal icing but mainly with water.The finishing touches were a little shading on the feet and a personalised heart tag on the collar.The final height worked out to be around 3 feet. Step 13: Et Voil\u00e0 . So that completes this Instructable. If you made your own dog cake, you hopefully can relax now with a couple of stiff drinks. However, if you're like me, you may now have the scariest, almost heart stoppingly nervous journey of your life, delivering the cake (& cheesecakes) to the venue. I was so surprised and grateful when I got to the venue and checked in the box to see it was all in one perfect piece as I had convinced myself that the head must have fallen off and the front legs would be in different places!Feel free to ask any questions you may have and I'll do my best to answer them. If you do make your own dog cake, inspired by my Instructable, I would love to see pictures of them. Thank you for reading my first Instructable. I am entering this into the Deceptive Desserts contest so if you enjoyed this Instructable, please vote for me.", ["boxer-dog-wedding-cake_0", "boxer-dog-wedding-cake_1", "boxer-dog-wedding-cake_2", "boxer-dog-wedding-cake_3", "boxer-dog-wedding-cake_4", "boxer-dog-wedding-cake_5", "boxer-dog-wedding-cake_6", "boxer-dog-wedding-cake_7", "boxer-dog-wedding-cake_8", "boxer-dog-wedding-cake_9", "boxer-dog-wedding-cake_10", "boxer-dog-wedding-cake_11", "boxer-dog-wedding-cake_12", "boxer-dog-wedding-cake_13"]] [41194, "Introduction: Squid Salad With Blood Orange and Avocado. Squid with seasonal California produce. Step 1: Clean and Chop Squid. Pull the head/tentacles away from the body. Scoop any remaining guts out of the body, and remove the thin plasticy quill. Rinse the body inside and out, then slice into approximately 3/4-1 inch thick rings.\nSqueeze behind the head to extrude the beak, and remove it from the center of the tentacles. Cut just below the eyes to free the tentacles, then add them to the bowl with the body rings. \nTentacles are the best part. No, really- they're fantastic. Step 2: Season. Add salt and pepper to the squid, and stir to coat evenly. Don't over-season here, as it's easy to add more salt and pepper later in the salad prep process. Step 3: Pan-fry. Coat a non-stick skillet with oil, heat it until the oil starts to shimmer, and toss in your squid pieces. Only cook a handful or so at a time, as you'll need to pay them close attention.\nFlip and stir the squid around with a pair of heat-proof tongs, and remove the squid IMMEDIATELY when it turns opaque. This should take just about a minute. \nYank the squid out of the pan, and let them cool on a paper towel.\nThe saying goes that squid should be cooked for two minutes or two hours; intermediate cooking leaves it rubbery and gross. It's easy to do a quick-cook if you pay a bit of attention and cook the squid in batches. Step 4: Chop Fresh Stuff. Peel and chop a blood orange and an avocado1.Coarsely chop 3-4 shallots, or finely mince a quarter of a purple onion. Coarsely chop a large handful of cilantro.Combine all above ingredients in a large bowl.1(Remember all of that about local and seasonal? These Bacon avocados came from a friend's tree, and the blood oranges came from Rudino's farm. It's awesome to know where your food comes from.) Step 5: Squid & Seasonings. Add the juice of one large lemon. \nIf you can get a Meyer lemon use it; they're mellow, sweet, and fragrant, and grow in many back yards near me. (My tree is still a pathetically tiny shrub.) Otherwise, just use a normal lemon.\nAdd the squid, and stir.\nAdjust seasonings- add more salt, pepper, or lemon juice as necessary. A bit of agave nectar or honey (~1 teaspoon) will take the edge off of the lemon, and blend the flavors nicely.\nToss again to distribute the juices. Letting the salad marinate in the fridge for a bit can't hurt. Step 6: Serve. Serve chilled, in small bowls. \nI like to dangle tentacles over the edge for extra style points, but your mileage may vary. Garnish with more cilantro leaves if you're so inclined.\nThis salad will keep overnight if refrigerated, but you probably don't want to keep it for two. It disappears quickly, so we've never had any problems with this.", ["squid-salad-with-blood-orange-and-avocado_0", "squid-salad-with-blood-orange-and-avocado_1", "squid-salad-with-blood-orange-and-avocado_2", "squid-salad-with-blood-orange-and-avocado_3", "squid-salad-with-blood-orange-and-avocado_4", "squid-salad-with-blood-orange-and-avocado_5", "squid-salad-with-blood-orange-and-avocado_6"]] [41195, "Introduction: Easy Homemade Nacho Chips. It is very easy to prepare and requires only 5 Ingredients. In under 30 minutes you will have a bowl of corn chips staring at you and waiting to be gobbled! :p Let us take a look at how it is made! Step 1: Collect Your Ingredients. Ingredients: 1 cup maize (corn) flour, 1/4 cup wheat flour, 1 tsp salt, 1 tsp cumin powder. Combine them and knead with 3/4 cup water, little by little to form a dough. Step 2: Work-in-Progress. Divide into four parts. Flatten the dough on a cling film/plastic sheet. Prick it with a fork to prevent them from bloating up in oil. With the help of a knife cut in your favorite shape. Lift each piece carefully and drop them in hot oil.\u00a0 Fry until golden and crisp! Step 3: Serve in Your Own Style. The second image is of baked Nachos (200 degree centigrade for 10-12 minutes. Flip and bake for another 3-5 minutes.) Serve it with your favorite dips or cover them up in cheese sauce! Enjoy!", ["easy-homemade-nacho-chips_0", "easy-homemade-nacho-chips_1", "easy-homemade-nacho-chips_2", "easy-homemade-nacho-chips_3"]] [41196, "Introduction: Heart Shaped Boiled Eggs. With Valentines on the way this would be a great breakfast idea on Valentines day or even the morning after ;)\nVery easy. Very cute.\nA good gift too.\nYoull need,\nEggs\nA pencil\nA bit of cardboard (thin)\nrubber bands or\u00a0hairties.\nPot for boiling\u00a0 Step 1: . Boil your eggs, I have an egg timer you throw in the pot and it turns color when theyre done (Sur la table $3.99)\nCool them down with Ice and take the shells off Step 2: . Fold your cardboard making a barrier for your eggs and dont comment on my picture quality please.\nUh oh only 2 eggs fit , Eat one. Step 3: . Gently push down on the egg with your pencil so it doesnt break, youll already see an indentation in the eggs. Wrap the hairties around the eggs. Mine isnt very tight so I wrapped it with plastic wrap. Place it in the fridge for 30 minutes or a day..I did 30 minutes. Step 4: . Yay its done. Cut the eggs hot dog style. If you dont know how to do this...Im sorry .Im painting my nails tomorrow by the way Step 5: . Sprinkle with salt and paprika. I was going to dye them in red food coloring but Im hungry. =) Thanks for reading!", ["heart-shaped-boiled-eggs_0", "heart-shaped-boiled-eggs_1", "heart-shaped-boiled-eggs_2", "heart-shaped-boiled-eggs_3", "heart-shaped-boiled-eggs_4", "heart-shaped-boiled-eggs_5"]] [41197, "Introduction: Simple Curry Paneer Pizza. Thanks to the Indian Cuisine Contest for inspiring me to create one of the tastiest dishes I have ever made! This easy but unique and mouth-watering pizza is a Naan flat bread on bottom, a layer of chicken curry, and \u00a0paneer cheese on top. Paneer is a plain tasting cheese that was first made in India, and it pairs perfectly with the spicy curry sauce. If you can't find paneer at the grocery store I included a link to a recipe at the end of step one. Only one word can describe this pizza recipe... Yummm!!!\u00a0 Step 1: Ingredients. \n If your in a hurry this recipe can be done with just 5 ingredients: chicken, oil, curry sauce from a jar, naan flat bread, and some paneer if you can find it. I got Paneer for $4 at Sprouts Farmers Market, along with the Naan bread on clearance for $2 and the Madras Curry sauce for $4. The chicken was also on sale :) it was the strip kind for stir fry which saved me a little cutting. \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Simple Curry and Paneer Pizza Recipe: About 1 1/2 lbs. chicken strips 1 Tablespoon vegetable or canola oil 1 Jar of premade curry of your choice;\u00a0I used Madras Curry Indian Simmer Sauce by\u00a0Maya Kaimal 2-4 pieces of Tandoori Naan\u00a0 4 oz. Paneer cheese, or you\u00a0can\u00a0substitute with crumbled plain goat cheese *Optional-\u00a0fresh cilantro garnish or\u00a0chop it up and spread over the pizzas **Will also need a skillet, spatula or wooden spoon to stir chicken, cheese grater *optional, and a baking sheet for softer crust or right on the rack in the oven for crispier\u00a0crust Feeling adventurous and have the time to make Naan, Curry, and Paneer from scratch! Here are some links to recipes if your in such a mood... Naan-\u00a0http://www.manjulaskitchen.com/2007/05/22/naan-bread/ Curry-\u00a0http://allrecipes.com/recipe/indian-chicken-curry-murgh-kari/ Paneer-\u00a0www.wikihow.com/Make-Paneer-(Indian-Cheese) Step 2: Cooking Chicken and Shredding It Up. Cook the chicken strips at medium-high for about 20 minutes or until lightly browned. If your using a whole chicken breast it will need longer to cook the middle. Then after you have taken the chicken off the heat for a few minutes to cool, use a fork and knife to shred the chicken into small pieces. Step 3: Add Sauce and Spread on Naan. Put the shredded chicken back in the skillet and add your curry sauce of choice. I simmered the mixture for about ten minutes to really cook the sauce into the chicken, but you could probably skip that and add the mix right onto the Naan because it will heat up in the oven. Then spread the curry sauce and chicken over two Naan flat breads, or you could make it work for 4 since I had leftover curry mix and used lots of chicken on my two.\u00a0 Step 4: Add Paneer and Bake. Shred paneer cheese or crumble chunks over the pizzas, and put them in the oven at 450o\u00a0for about 8-10 minutes till the cheese melts.\u00a0 Step 5: Enjoy (*^.^). I can't express in words how delicious this curry pizza was... but I'm also a huge fan of curry so try it out for yourself and tell me what you think! Feel free to add ideas on other toppings in the comments or pics of your own Indian style pizza. The possibilities are endless (*>.<)", ["simple-curry-paneer-pizza_0", "simple-curry-paneer-pizza_1", "simple-curry-paneer-pizza_2", "simple-curry-paneer-pizza_3", "simple-curry-paneer-pizza_4", "simple-curry-paneer-pizza_5"]] [41198, "Introduction: Easy Pumpkin Curry Recipe. I never would have considered making a pumpkin curry to be \"easy\" until I tried it. \u00a0I really went into this dish expecting not to like it! \u00a0Pumpkin curry is one of my favorite take-out meals, so how could I possibly make the recipe at home be nearly as good as from the Thai place down the street?\nWell, to my amazement, I LOVED this dish. \u00a0I altered it from the original recipe to suit my tastes (bye, bye cilantro!) and I suggest you do the same to suit yours! \u00a0 Plus, with the amount of curry paste I used compared the amount I bought for ~$2, I'll be making this dish again, and again, and again . . .\u00a0\nThis pumpkin curry pairs nicely with chicken, seafood, or tofu, and a variety of veggies. \u00a0I highly recommend you give it a try. \u00a0It may seem daunting at first, but it's definitely worth the effort! \u00a0\nI used a kabocha squash for this dish instead of a pumpkin. \u00a0Why? Because that's how the Thai place down the street does it! \u00a0I don't think I've ever seen actual pumpkin in a pumpkin curry in all my days. \u00a0So I took that little tidbit and ran with it. Step 1: Ingredients. adapted from Thai Yellow Pumpkin and Seafood Curry by Nigella Lawson\n1 (14-ounce) can coconut milk (about 1 2/3 cups)\n1 to 2-tablespoons yellow Thai curry paste (or red if you like it hot!)\n1 1/2 cups chicken stock\n3 tablespoons fish sauce\u00a0\n2 tablespoons sugar\n1 lemongrass stalk, each cut into 1/3's and separated\n3 Thai basil leaves\n1/2 teaspoon turmeric\n3 cloves garlic, toasted\n2 1/4 pounds kabocha squash, peeled and cut into large, bite-sized chunks\n2 pounds chicken, diced (or substitute salmon and shrimp, or tofu)\nVegetables of your choice\n1/2 to 1 lime, juiced or more to taste\nMore Thai basil, for garnish\nYou can substitute cilantro for the basil if that's your thing. \u00a0More authentic that way! Step 2: How to Peel a Squash. I was amazed at how little information there is on the internet to help me figure out how to handle peeling a squash like this. \u00a0 It's really hard to do it when the squash is still raw! \u00a0So this is what I did:\nWith a sharp knife, puncture some holes in the side of your squash.\nMicrowave on high for 6-8 minutes (mine needed 8).\nLet cool in the microwave for 2 minutes.\nUse a paring knife to peel away the skin of the squash. \u00a0 Much easier!\nYour squash is now partially cooked, meaning the rest of the dish will go even faster!\u00a0\nSeed and chop your squash into bite-sized pieces. Step 3: Procedure. In a large saucepan or pot, stir together the coconut milk and curry paste until combined. \u00a0 Add the stock, fish sauce, sugar, lemongrass, Thai basil, and turmeric. \u00a0Bring to a boil.\nAdd the chicken (or other protein) and simmer for 4-6 minutes. \u00a0\nStir in pumpkin, garlic, and other vegetables. \u00a0Let simmer for another 4-6 minutes until everything is cooked through.\nSqueeze half a lime over the curry and stir to incorporate. \u00a0Adjust seasonings to taste!\u00a0 Step 4: Serve. Serve over jasmine (my fave) or basmati rice. \u00a0\nGarnish with Thai basil, lime, and lemongrass stalks from the curry.\nThis recipe serves 4-6, and is great for leftovers. \u00a0I hope you give it a try!", ["easy-pumpkin-curry-recipe_0", "easy-pumpkin-curry-recipe_1", "easy-pumpkin-curry-recipe_2", "easy-pumpkin-curry-recipe_3", "easy-pumpkin-curry-recipe_4"]] [41199, "Introduction: Drunken Gummies (Vodka-Infused Gummi Bears). This Instructable will teach you how to create the most delicious alcoholic treat that will make you the life of any party. (My first instructable!)WARNING: Contains alcohol, so please only make this if you are of legal age in your area.'PLEASE USE RESPONSIBLY AND LEGALLY!!! Step 1: Prepare Materials and Get Them Soakin'!. This Instructable takes a bit more than a week to complete, but the end result is certainly worth it! You will need:- 1 1/2 cups of vodka (can use more or less if desired)- 1 tub of gummi bear candies, plastic with lid (about 1kg. Tub found at Wal-mart)- 1 can of frozen juice concentrate, any flavour desired (I used fruit punch.)You can keep the juice frozen for now, as you will not need it for a few days.- First step is to open the lid of your gummi bears and pour in the vodka. The amount and brand is at your discretion, though I have found 1.5 cups of Smirnoff vodka to be the best. I have tried this with raspberry vodka as well, with pleasurable results. Basically, pour the vodka into the packed bears until the alcohol barely peeks over the top. - Give your newly introduced gummi-bears and vodka a stir, and replace the lid. Place the whole tub into the fridge. - Let this sit for five days, stirring a couple of times each day. Step 2: I've Created a Monster!.... I've Created 500 Monsters!. After five days, much of your vodka will have been soaked into the bears and they may have gone through a significant growth spurt, as shown in the photo. Now is the time for the juice to be added.The purpose of the juice is to mask the strong vodka taste that exists in these candies. - Place a thawed can of frozen juice into a mixing container, and add only HALF of the required water. - Pour one cup of partially diluted juice into the tub of bears, stirring very well.- Replace the lid and place back in the refrigerator. Step 3: Wait for It..... Let the bears sit in their juice and whatever vodka is left, for FOUR more days. This is essential because otherwise they will have a hard middle or will taste too much like vodka. Resist the urge to taste test! Stir twice a day to prevent sticking. Step 4: Finally, Our Lovely Mutants!. Your gummi bears are finally finished! If there is a lot of excess juice/vodka resting in the bottom, you may drain it or leave it in to be further absorbed by the bears as they rest.Remember to return to the fridge if they are not all eaten -- which rarely happens! Be ready for the rush and eat these carefully as they can be pretty potent!'PLEASE USE RESPONSIBLY AND LEGALLY!!!", ["drunken-gummies-vodka-infused-gummi-bears_0", "drunken-gummies-vodka-infused-gummi-bears_1", "drunken-gummies-vodka-infused-gummi-bears_2", "drunken-gummies-vodka-infused-gummi-bears_3", "drunken-gummies-vodka-infused-gummi-bears_4"]] [41200, "Introduction: Kajagoogoo! (Kaju Katli Style Marzipan). If you followed my Instructable to make Napoleon Marching Bread, you've probably got a lot of left-over almond flour in the larder ... here's something you can do with it in 5 minutes to make a tasty sweet!This is similar to home-made Marzipan, but with an Indian flavor. I was aiming for something like Kaju Katli (or as my wife calls it, Kajagoogoo), but I'm not sure if what came out could be better described as a Burfi or a Halwa. You decide. Anyway, whatever you call it, it's very tasty!You'll need almond flour, an egg, and one secret ingredient... \"MTR Badam Feast\".(Oh yes - and a food processor.)Put a cup and a half of Badam Feast and a cup and a half of Almond Flour in the food processor and grind it finer. Then add an egg white and run the food processor on the low setting until it all collects into a ball of dough. If the dough is sticky, break it into smaller pieces, add more almond flour, and run the processor again - you want a consistency like Play Doh(tm)...When you have a nice mouldable lump of dough, roll it into strips and cut the strips into coin-shaped pieces, then decorate with slivered almonds/cashews/pistachios if you have any, and serve. Or just eat it all while standing there in the kitchen :-)Now if you're wondering what to do with all that left-over Badam Feast, try my recipe for 5-minute Shrikhand!", ["5-minute-badam-halwa_0"]] [41201, "Introduction: 3 Ingredients Rice Crispy. It's my favorite childhood snack! Crunchy, sweet, and so simple!Yes, you will only need 3 ingredients- but of course, I will let you know what other ingredients would go well with this little snack. Step 1: Ingredients. You will need:-about 1.5 cups of small marshmallow -14g butter-2 cups of rice cerealI always like to add some nuts to the snack as well, peanut, almonds, walnuts are all good choices! But they're totally optional. Step 2: Make the Sugar Base. Heat your pan on low heat. Put the butter in and wait till it's melted. Put all the marshmallows into the pan and keep stirring until all of them are melted and look like a sauce. This sugar base will function as an adhesive to the rice cereal; it's a very simple process, just make sure you don't cook them on high heat to burn them. Step 3: Shape the Snack. Put all the rice cereal into the pan as well and keep stirring until all the cereal form a whole piece. You can add nuts or other cereal (for example, corn cereals) during this step as well. Turn off the heat, and transfer the sticky whole thing into a lightly sprayed tray. Put the tray into the fridge and wait for about 4 hours. Step 4: Cut and Enjoy!. You can take the whole thing out pretty easily when it's dry and firm. Cut them into small pieces and store them air tight. Every body loves it -- crunchy and sweet, who wouldn't?Hope you'll like this simple and easy recipe! And if you do, please vote for me in the 3 ingredients challenge, thanks!!", ["3-ingredients-rice-crispy_0", "3-ingredients-rice-crispy_1", "3-ingredients-rice-crispy_2", "3-ingredients-rice-crispy_3", "3-ingredients-rice-crispy_4"]] [41202, "Introduction: Easy Vegetarian Lasagna. This lasagna is healthy and delicious! It's also easy to put together and makes great leftovers.I use low fat cottage cheese instead of ricotta, and whole wheat pasta, so I can feel better about grabbing that third helping. Step 1: Ingredients. Don't be intimidated by the long list, it all comes together pretty quickly.Whole wheat lasagna noodlestablespoon of canola oil or other cooking oil2 onions, chopped2 cloves of garlic, minced2 red bell peppers, chopped2 zucchini, shredded300 g spinach, chopped*350 g firm tofu, cubedsalt2 cups cottage cheese2 eggs1 jar of your favourite pasta sauce*3 cups of mozzarella cheese, shredded\u00bc cup parmesan cheeseI use store bought pasta sauce and frozen spinach, because it is easy and I always have it on hand, but you can use fresh greens and homemade sauce if you prefer. Step 2: Cook Noodles. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, until they are al dente.Drain out the water, rinse the noodles with cold water and lay them flat on a tea towel. Step 3: Veggies & Cheese. Add the oil to a pan and cook the onions and garlic on medium heat until the onions start to clear.Add the red pepper, zucchini, and spinach to the pan and cook off most of the liquid.Toss in the tofu and season with a bit of salt. Stir together the cottage cheese and egg in a bowl. Step 4: Assemble. Spread a thin layer of pasta sauce on the bottom of your lasagna pan.Add a layer of lasagna noodles.Spread \u2153 of the vegetable mixture over the noodles.Add \u2153 of the cottage cheese and egg mixture.Top with pasta sauce and mozzarella cheese.Repeat the layers twice more.Add the final noodles and cover with pasta sauce and mozzarella. Sprinkle the parmesan cheese on top. Step 5: Bake. Cover with aluminium foil and bake in a 350\u00b0F oven for 45 minutes.Remove the foil and cook for an additional 15 minutes.To get a nice golden top, you can put it under the broiler for a few minutes, but watch it carefully to make sure the cheese doesn't burn.", ["easy-vegetarian-lasagna_0", "easy-vegetarian-lasagna_1", "easy-vegetarian-lasagna_2", "easy-vegetarian-lasagna_3", "easy-vegetarian-lasagna_4", "easy-vegetarian-lasagna_5"]] [41203, "Introduction: Skyrim Sweetroll. I am a Skyrim addict, and have since learned how to stay away (though when I find myself playing it, I cannot stop myself). Obviously, during our journeys, we too need a snack. Step 1: Recipe Opener. I a going to give you 3 different recipes. One uses butter, one does not, and one is microwave. All of my recipes are dairy free.If you plan on microwaving it, please note that any microwaved treat must be consumed before it cools, as they tend to turn rubbery. It is a microwave cooking law of some sort. Step 2: Sweet Roll (dairy Free, No Butter). Ingredients:1 1/2cups Flour 1/4cup Sugar \n1/4cup Brown sugar2tsp Molasses 1/3Cup Dairy free milk (anything but soy, since soy is very dense when baked) 1 egg 1tsp Vanilla\n2tsp Baking powder1/4tsp Salt (optional)2Tbs Cinnamon1/4cup Applesauce (if all you have is cinnamon applesauce, leave out half of the cinnamon)1/4tsp Allspice1/4tsp Nutmeg1/4tsp GingerDirections:Find any oven safe containers that resemble the sweetroll shape. Sweetrolls tend to be a one serving size, so keep this in mind. Because your sized container will be different than mine, I cannot tell you how many you will be able to make (though it should make 2-3).To begin, preheat your oven to 350F, and arrange your racks to the middle of the oven (both racks if you are making a lot by quadrupling this recipe and such).With a bowl the size you will need (if you are doubling or tripling, plan accordingly for your bowl size), place all dry ingredients inside and whisk thoroughly. Add one wet ingredient at a time, until fully incorporated. Spray each container with cooking spray and pour in the batter about halfway up.Bake until a toothpick inserted comes out without any stickiness on it, (anywhere from 10-30 minutes).Take out and let cool until you can touch them, then flip them out onto a plate or cooling rack. With a spoon, scoop a little cavity into the top of the confection, and pour on the icing until it drizzles down the side in an artistic manner. Eat the little bit you scooped out of the cake ( you know you want to), and carry on to the next cake.Let icing harden and enjoy! Step 3: Sweet Roll (diary Free, Butter). Ingredients:1 1/2cups Flour \n1/4cup Sugar \n1/4cup Brown sugar\n2tsp Molasses \n1/3Cup Dairy free milk (anything but soy, since soy is very dense when baked) \n1 egg \n 1tsp Vanilla \n2tsp Baking powder\n1/4tsp Salt (optional)\n2Tbs Cinnamon\n1/4cup Dairy free butter (don't use things such as earth balance, which get watery)1/4tsp Allspice\n1/4tsp Nutmeg1/4tsp GingerDirections:Find any oven safe containers that resemble the sweetroll shape. Sweetrolls tend to be a one serving size, so keep this in mind. Because your sized container will be different than mine, I cannot tell you how many you will be able to make (though it should make 2-3). To begin, preheat your oven to 350F, and arrange your racks to the middle of the oven (both racks if you are making a lot by quadrupling this recipe and such). With a bowl the size you will need (if you are doubling or tripling, plan accordingly for your bowl size), place all dry ingredients inside and whisk thoroughly. Add one wet ingredient at a time, until fully incorporated. Spray each container with cooking spray and pour in the batter about halfway up. Bake until a toothpick inserted comes out without any stickiness on it, (anywhere from 10-30 minutes). Take out and let cool until you can touch them, then flip them out onto a plate or cooling rack. With a spoon, scoop a little cavity into the top of the confection, and pour on the icing until it drizzles down the side in an artistic manner. Eat the little bit you scooped out of the cake ( you know you want to), and carry on to the next cake.\nLet icing harden and enjoy! Step 4: Sweet Roll (microwave). Ingredients:6Tbs Flour1Tbs Sugar2Tbs Brown sugar1/4tsp Baking powder\n1 Egg, miniture (or half of a small egg. Double the recipe if you don't want to waste an egg)3Tbs Liquid (milk, juice, water)\n3Tbs Applesauce (or oil)\n1/4tsp Vanilla\n1/2tsp Cinnamon\n1/4tsp nutmeg\n1/4tsp allspice\n1/4tsp gingerOPTIONAL:1/4cup Cooked/canned carrots (mashed)1/4cup RaisinsDirections:Mix well in a small bowl. Spray the mug with non-stick spray. Fill the mug halfway, you will probably use 2 - 8oz mugs. Cook at 2 minute intervals, checking for doneness. Flip them out on a plate when done ( if the bottom is curved, cut it straight). Use a spoon and take a good tablespoon sized hole out of the tops (to look like a sweet roll). Blend the icing together, and pour it over each sweet roll. Enjoy. Step 5: Icing Recipe. 1/4cup Dairy free cream cheese (tofutti)2Tbs Dairy free milk1 1/2cups Powdered sugarWhip until smooth in a blender. Multiply recipe if needed.", ["skyrim-sweetroll_0"]] [41204, "Introduction: How to Make the Ultimate Cup of Tea. Step 1: Fill the Kettle Up With Water. Step 2: Put the Kettle on to Boil. Step 3: Select an Ultimate Cup or Mug . Step 4: Wait for the Kettle to Boil. Don't forget to put your watch on..... Step 5: Put a Teabag in the Cup. Step 6: Add Approximately Two and a Half Teaspoons of Sugar. Step 7: Pour the Boiled Water in the Cup. Step 8: Stir the Cup Until the Sugar Has Completely Dissolved . Step 9: Add Milk. Step 10: Remove the Teabag and Stir Your Tea Again. Step 11: Enjoy Your Ultimate Cup of Tea. ", ["how-to-make-the-ultimate-cup-of-tea_0", "how-to-make-the-ultimate-cup-of-tea_1", "how-to-make-the-ultimate-cup-of-tea_2", "how-to-make-the-ultimate-cup-of-tea_3", "how-to-make-the-ultimate-cup-of-tea_4", "how-to-make-the-ultimate-cup-of-tea_5", "how-to-make-the-ultimate-cup-of-tea_6", "how-to-make-the-ultimate-cup-of-tea_7", "how-to-make-the-ultimate-cup-of-tea_8", "how-to-make-the-ultimate-cup-of-tea_9", "how-to-make-the-ultimate-cup-of-tea_10", "how-to-make-the-ultimate-cup-of-tea_11"]] [41205, "Introduction: Rhubarb \"POP\". Rhubarb \"POP\" - is it akin to sparkling wine, or a sweet carbonated pop? Well, kind of both. This beverage has a low alcohol content (0.05 percent), and is quite sweet so it is more of a fizzy desert wine.The beauty of this stuff is it can be ready in as little as 3 days, though commonly 2-3 weeks is best for fizz and a stronger flavour. Sure it's not ready in a couple hours, but good things come to those that wait. Think of it as slow cooking with fermentation as your form of heat. I'm not really after alcohol - I am wanting the bubbles provided by the wild yeasts to carbonate the beverage. The alcohol content is about 0.05%, so this would be similar to a de-alcoholized wine - so safe for the kiddies, or that certain in-law who always has one too many! In theory, it can be fortified two ways: it can simply be allowed to sit longer and have the natural wild yeasts do their thing, or you can cheat and add some commercial yeast.As I am not really a drinker, pop it is for me. DISCLOSURE: This Instructable was actually started back in May, 2011. This may sound odd, but I usually write my Instructables before I even start them; its what I do. Kind of like one of those stories where some one builds and takes apart a motorcycle or a clock in their head a thousand times first, then the actual build goes off without a hitch as they have already made the mistakes in their head. If you look back through some of my old Instructables like the Coffee Making R2D2, or my Analog LED table, they were all built this way. The point of mentioning this is, it doesn't always work out like the above scenario. Mistakes do happen. Back in 2011, my first batch looked like slimy swamp water and had a similar smell. What went wrong? I'm not sure. I used plastic coke bottles which you are supposed to be able to use. Perhaps they weren't clean enough? Perhaps no wild yeast was present? Perhaps I brewed it too long? Suffice to say, that was my last effort at fermentation until 2016. So for me, reattempting a failed Instructable after 5 years is a huge step out of my comfort zone. But I just had to try it one more time! Step 1: Supplies. Hardware Large clean food grade bucket: I used a 18.9 liter water bottle - the kind you get for a office water cooler Strainer 18 sterilized Home Brew type beer bottles, or you can use empty plastic pop bottles (See \"Disclosure\" on the front page). Measuring cups Sharp knife and a cutting board. Several packs of cheese cloth.Foodware10 liters of water. *Must be chlorine free - So either buy it, or boil it off. 4 lemons juiced, plus the zest - about 1 cup of juice. 5 cups rhubarb - chopped 1/4, or about 4 lbs. 3 cups white sugar. 1 cups of cider vinegar. Step 2: Harvest and Freeze. How you obtain your rhubarb is up to you. Hopefully you can pick your own, but if not, let social media be your friend! Come spring, most people have so much rhubarb that they can't give it away. Use your local Facebook buy and sell to score some free rhubarb, or at least you will find it for a much cheaper cost than the grocery store.When harvesting, never take more then half the plant or you can stress it too much. When the stems are at least 1 inch wide at the base, gently wiggle/pull it from the base. It will come away cleanly.Give the stalks a quick rinse in the sink and trim off the leaves if you have not already done this. They are toxic, so there must not be any leaves included in the mixture!Slice into 1/8 slices - you could use a mandolin, food processor or just a nice sharp knife.Bag and freeze for at least 24 hours. The freezing will help break down the cell walls in the rhubarb and more juices will be released. This will give you more flavour, and in theory, a deeper pink shade. Step 3: Scrub-a-dub-dub. While your rhubarb is freezing, take this time to scrub your bottles. I used glass bottles with compression fit stoppers with the brand name 'Ez Cap', also known as \"Lightning Tops.\" You can use plain old 1 or 2 liter Coca Cola PET pop bottles. Back in 2011 I tried using these PET bottles and it didn't go too well. I'm not sure if I didn't clean them well enough, or they didn't seal properly, but either way, the resulting brew was goo. So my advice would be to take your time to clean them well, to rinse thoroughly and then, for good measure rinse again and allow to dry.Note per the EZ Cap bottles: I found mine via a Facebook buy and sell as I live in the middle of nowhere. You can occasionally find a small batch brewery that uses these bottles as well, and you may be able to obtain them there. Step 4: Measure Twice, Combine Once... & Shake, Shake, Shake. This part is rather simple! Add everything on the Foodware list and stir. Simple as that!And just so you don't have to go back to a previous step, here are those ingredients again:10 liters of water- must be chlorine free. So either buy it, or boil it off. 4 lemons juiced, plus the zest - about 1 cup of juice. 5 cups rhubarb - chopped 1/4, or about 4 lbs - Defrosted!1 cup of cider vinegar. 3 cups white sugar.Note: If you used a water jug like I did, it can be quite an ordeal getting all the rhubarb in, so be prepare from some deep breathing to deal with the possible resulting frustration. I have heard that others have used a large Tupperware tote in order to avoid this arduous task. Step 5: Let It Rest. Find a spot where it can just sit; not too hot, not cold. Mine sat in my kitchen, under my stereo. After 2 days you're done. If you go 3 days, you run the chance of it spoiling. Perhaps back in 2011 this is what happened.Note the colour - as it sat, it became darker. Step 6: Strain, Strain, Strain. Pour mixture through a large strainer to remove the big chunks of rhubarb. *Set those aside for the Crumble recipe that is included at the end of this Instructable.* Next, run it through a strainer lined with cheese cloth. Do it again, and again and again..... In total, I strained it six separate times. Each subsequent time that I re-strained the mixture, I added an additional layer of fresh cheese cloth to ensure a clear and delicious final product.No one likes chunky \"POP\" after all. Step 7: Bottle & Then Forget About It.... Bottling the filtered brew is simple with the EZ cap bottles: simply pour in the mixture and put on the lid. Make sure to leave the neck mostly empty, and....done!Forgetting about it is another story. After 3 days we popped open our first bottle. It was super syrupy, and only a tiny bit fizzy, but the flavor was soooo good - a promise of things to come. It tasted similar to strawberries at first, followed by a lemon tang and followed up with the peculiar flavor of rhubarb. The rest of the bottles sat in a large tote in my kitchen. Over the next 2 weeks, we sampled a bottle every 3 days. Once we reached the 2 weeks mark, I put the rest of the bottles in the fridge. This stops the fermentation process and locks in the flavor and the fizz!Safety Note: The bottles I used are tough. They are made to contain pressurized fermented beverages. Regular wine bottle cannot be used, as they will explode. Even with my tough bottles, I laid a heavy towel over the bottles in the tote. Perhaps find a safer spot then I did... Step 8: Drink!. This is such a simple recipe! The 2-3 weeks is really for the bubbles to develop, and for the freshest flavor to be attained. Longer than that, and the pressure could build up to such a level that the bottles could explode! On the other hand, it may be interesting to keep a couple bottles aside to see if they develop a higher alcohol content. Just make sure to store it somewhere safe though. When you pop the bottle, it will make a satisfying \"POP\" sound, and then the scent of the rhubarb will hit you as it's quite fragrant. As you fill your glass, it will foam, but only a little. This \"POP\" may be \"soda-ish\" but it's still made with wild yeast which yields a delicate bubble. This beverage is best served in a classic sparkling wine glass as it yields the longest lasting bubbles - the top of the glass curving inwards focuses the scent, and, additionally, preserves the carbonation longer. The taste of lemon clings to the sides of your tongue, while your brain is tricked into thinking your smelling baked rhubarb pie - it's incredible! Near the end of the evening, gone were the delicate glasses, and out came the hardy mason jars for it to be consumed while relaxing in the very location where this all started - my garden. Time to make another batch... Step 9: Bonus Step - Rhubarb Crumble With the Left Over Fermented Rhubarb!. Did you save the rhubarb after you strained it? Yes? Good!Get a baking dish, (a 9 inch square tin or similar vessel will work), and fill it roughly 2 inches deep with your left over rhubarb mash. In another bowl combine: 1 cup of flour 1/2 cup of oatmeal 1/2 cup of white sugar 1/2 cup of brown sugar (packed) Pinch of salt 1 Teaspoon of vanilla 1/2 Teaspoon each of cinnamon, nutmeg and ginger 1 cup of butter or margarineMash it about with your clean hands until crumbly. Yes, you can use a spoon, but your hands work just fine. Spread the crumble on top of the rhubarb and dot with butter or margarine. Bake at 375 degrees for 35 minutes or until golden brown. Serve warm over scoops of ice cream. Enjoy! Step 10: . ", ["rhubarb-champagne_0", "rhubarb-champagne_1", "rhubarb-champagne_2", "rhubarb-champagne_3", "rhubarb-champagne_4", "rhubarb-champagne_5", "rhubarb-champagne_6", "rhubarb-champagne_7", "rhubarb-champagne_8", "rhubarb-champagne_9"]] [41206, "Introduction: How to Cut Cheese With a Wrecking Bar. You will need cheese and a wrecking bar I suggest you clean the wrecking bar first Step 1: Open the Cheese . You will want to pull the packaging off the cheese like so Step 2: Grab the Wrecking Bar . You will want to put the wrecking bar on to of the cheese and push it down Step 3: Once the Piece Is Off . Once you have the piece of cheese off the block you can just eat it or cut more Step 4: Have a Good Day . Have a good day and now you learned a new way to cut cheese", ["how-to-cut-cheese-with-a-wrecking-bar_0", "how-to-cut-cheese-with-a-wrecking-bar_1", "how-to-cut-cheese-with-a-wrecking-bar_2", "how-to-cut-cheese-with-a-wrecking-bar_3"]] [41207, "Introduction: Easy Portuguese-Inspired Bean Soup With a Kick!. I came up with this recipe last fall, when I was trying to use up the leftovers after trying out this instructable. I was majorly surprised at how delicious the soup turned out to be, and I strongly recommend that you all try it yourselves. It would be perfect on a crisp fall evening like today\u2019s was, with a slice of fresh bread, and a slice of my Penultimate Caramel Apple Pie for dessert.You can put this soup together in half an hour, from fridge to table, including chopping. Or, if you do the chopping when you make the salsa, you can put the soup together in 15 minutes. Not bad for a quick, homemade soup, huh? This soup also freezes well, and I\u2019ve packed some in the fridge for lunches later this week, and frozen some for future lunches.Let\u2019s get soup-ifying! Step 1: Handling the Heat. . The recipe! Portuguese-Inspired Bean Soup with Kick1/2 can black beans (or whatever you have lying around the house) kernels from 1/4 cooked cob of corn 2 hot finger peppers, diced, sans seeds 1 onion, diced 2 cloves garlic, diced 2 tbsp. butter 1 cube of veggie bouillion, equivalent to 2 cups bouillion 4 cups water 1/3 bunch cilantro, choppedPrep the hot peppers by slicing them open length-wise and scraping out the seeds and pithy white bits. Then finely chop the peppers. Be sure to thoroughly wash your hands after, and make sure not to rub your eyes for maaaany hours. Don't ask me how I learnt this. Step 2: Saute and Simmer. . Saute onion and garlic in butter until caramelized. Crumble in veggie bouillion cube, and stir in 4 cups of water. Boil until bouillion is dissolved. Dump in rest of ingredients. Boil until heated through and flavours melded, about 10 minutes. Serve and enjoy the fresh flavour of the cilantro mixed with the heat of the peppers!For how to make the soup more authentically, Portuguese, click here. I realllly like this soup! But it is hot, so be warned! ", ["easy-portuguese-inspired-bean-soup-with-a-kick_0", "easy-portuguese-inspired-bean-soup-with-a-kick_1", "easy-portuguese-inspired-bean-soup-with-a-kick_2"]] [41208, "Introduction: Making a Companion Cube Cake. \n\tThought about making a Companion Cube cake? Well, here is how I made my cube cake! It takes a bit of time (12 hours or so) but is worth it!\n\tThis instructable is brought to you by \"Pandora's Box Bakery\" located in Seattle, WA. Step 1: What You Need. - A reference picture or two of the Companion Cube\n- Food colors (black and pink)\n- Multiple bowls and spoons\n- Your favorite recipes for cake or a box mix if you must\n- Disposable piping bags\n- Arteco tips #801 and #803\n- The bowl scrapper and smoothing tool from Arteco (see the second to\u00a0last step if you are unsure what\u00a0these are)\n- An 8 by 8 square baking pan\n- Three 9 by 9 cardboard pieces. Two of these should be covered nicely in tin foil for the final presentation.\n- A sturdy icing recipe (the last slide will give you this recipe)\n- Your favorite filling(s)\n- A slightly damp washcloth to clean your tools when icing\n- Plastic wrap\n- A freezer with plenty of room for the entire cake\n- Patience, time, and caffeine.\n- A playlist for the 12 hours you will spend on this cake. Step 2: A Quick Note. This tutorial is how I make my Companion Cube cake. I use frosting because I am not a fan of fondant (does not taste that good). All of my recipes I used for the cakes are not shared for the sole reason of keeping my \"secrets\" secret! Hope you enjoy this Instructable! Step 3: Onto the Cake Making!. 1. Alright, now that you are dedicated to making this cake, take a deep breath and let's do this!\n2. Make your batter and pour it into a greased pan and bake for however long it says in the desired temperature.\n3. Once that is done, cool in the pan and prepare your next batter while it is cooling.\n4. Once the pan can be somewhat touched, put in the freezer to cool it faster. This saves some time!\n5. Once out of the freezer, flip it out onto the two pieces of cardboard that are together with the foil or whatever you decided to use. (If it is your other cakes rather than the first one, flip it out onto the extra cardboard piece and CAREFULLY place it on top of the other cake that has the filling on it.)\n6. Like any cake, if you do not have\u00a0a true oven, cut the top so its even!\n7. Repeat steps 1-6 five more times! (Yes! It is a six layer cake) Step 4: Now Onto the Icing!!. 1. Prepare your icing. Go to the last step for my icing if you want to prepare it like I did. I doubled the recipe to get enough icing for the cake.\n2. Split the icing and put half of it in another bowl. One bowl you want to dye grey. Dye it by using \"Spectrum\" company \"Super-Black Gel Color\" product, use two drops. The other bowl will harbor the white icing.\n3. Prepare your icing bag. Put the #803 tip in the bag and cut a half inch above where the tip stops. Put some of the white icing in the bag and be careful not to overfill the bag. Push all the icing down to the bottom of the bag with the bowl scrapper from Arteco. Now you are ready to ice the cake. Step 5: The White Frosting Icing!!!. 1. Take a look at my picture... Use your white icing and start making the boxes and circles on each side of the cake. Make sure there is enough icing on the cake to spread nicely and not thinly.\nNote: Do not smooth it out just yet, you have another step before that one! Step 6: The Grey Icing!!!!. 1. With another piping bag and the other tip, do the same thing to prepare it and this time, add your grey icing into it.\n2. Now, go around all the white icing and start filling in with the grey! See the cube starting to form? Step 7: Smoothing Out the Icing!!!!!. 1. Self explanitory really. You get to smooth out the icing. Start with the side you first iced since the icing got to set a bit longer than the other sides. Then move on to the second side you iced, then the thrid, you get the picture. Step 8: Finishing the Cake. 1. Chill the cake for an hour or two to freeze up the icing.\n2. Once it is done chilling, the frosting will be nice and pliable but can still come off, so be cautious!\n3. Time to smooth out peaks that may have occured. Do this with your fingers. After you touch the frosting, wipe your hand off on a clean towel. Do this until the icing is smooth.\n4. And presto! You are done! Congratulations! You have successfully made a Companion Cube cake! Step 9: The Tools.... The white tool is the bowl scrapper, an amazing tool to have really. If you do not have it, not a big deal, can still do this without that.\nThe black handled one is the smoothing tool, you will need this. A smaller size is better since there are many colors. Step 10: The Icing Recipe. Alright, so the recipe for icing that I used is pretty easy. I made double the recipe, so I will give you that one instead of you having to double it yourself. (Just saving you one step)\nIngredients:\n2 pounds powdered sugar\n2 cups shortening (I like to use Crisco)\n1/4 cup of water\n1 teaspoon vanilla extract\nFood coloring if desired\nDirections:\n1. Add the first two ingredients together, use a large bowl to avoid the powdered sugar from coating you instead of the pan. Start to mix (I handmix this but you can use a mixer).\n2. Once that is getting harder to mix and clumps are everywhere, add a bit of the water slowly and in little batches. Remember, you cannot take out any water once you put it in! Now, mix the frosting, it should start becoming softer and more pliable. If not, add a little bit more water.\n3. Once that is done and you have the right consistancy, (should be able to pass the \"spoon test\" which is scooping some frosting up and hanging it upside down, should not budge) divide the frosting into thirds. But two of the frosting thirds into seperate bowls. Dye one grey and one pink and keep one white.", ["making-a-companion-cube-cake_0", "making-a-companion-cube-cake_3", "making-a-companion-cube-cake_5", "making-a-companion-cube-cake_6", "making-a-companion-cube-cake_7", "making-a-companion-cube-cake_8", "making-a-companion-cube-cake_9"]] [41209, "Introduction: Popped Super Grain Amaranth and Fruit Tricolor Cracker. Amaranth is a super grain because it has 26g protein per cup (193g) (Wheat has 26g, rice has 5g), a complete protein profile, a good source of key vitamins, minerals such as calcium and iron, and a good source of fiber. Not only that, it is one of the alternative grains for wheat free or gluten free diet. When I started an elimination diet of dairy, egg, fish and shell fish, peanut and tree nuts, soy, wheat, rice, corn, millet, and tapioca for my baby due to food protein allergies and intolerances, I found I was dying of lack of protein intake from the dozen regular foods that were eliminated for now. When I found out about amaranth's super food profile I immediately bought a bag of amaranth. Based on the information on the bag, boil amaranth in water, fluff with a fork, and I shall have something like rice to eat. What a lie! It looked and tasted like the sand in a river bed. I ate it anyway because nothing else to eat and prayed I wouldn't get stomachache or die. I ate it for three more days. Good news is my baby was fine with me eating it. That's when I started to do research and experiment with it.When I read somewhere amaranth can be popped like popcorn and eaten like cereal, I immediately dropped some in my popcorn air popper. Silly me! They all fell through the air holes at the bottom of the popper, I had to disassemble it to dump the grains out. Then I tried non stick pot to pop it. It worked but I didn't like the idea of dry heating non-stick pot and shaking it over the burner. Popping totally does the justice. I like the nutty flavor of popped amaranth. So I tried popping it with a stainless steel pot I have, it worked well. I'm happy heating and shaking the pot, soon became a pro amaranth popper, amaranth became the new wheat and rice for me, a hero and super food for me because of its protein amount, protein profile and other nutrition stats.Once amaranth popped, like it is said, it can be eaten as puff cereal; used as one of major granola components. Since I have been on the total elimination diet, I found it is impossible to find any snack in stores for me. So I developed this cracker that I can pop it in my mouth at any time and eat as finger food. It is crunchy like corn chips with sweet and tangy fruit flavor. If anyone in a party happens to be on as restrictive diet as I'm on and finds there is such tasty, healthy cracker to eat, they'll cry a river I think. On elimination diet or not, anybody can enjoy this cracker. To get popping and crunching, below are what were used:1 cup dry amaranth (makes about 4 and 1/2 cups popped amaranth) for 3 types of crackers1 stainless steel pot with long handle and see through glass lid100g dried apricot and 120g frozen peaches for yellow cracker (fresh peaches if in season)100g dried prune and 120g frozen peaches for dark cracker (fresh peaches if in season)100g dried apricot and 2 small to medium kiwi fruit for light greenish crackerBlenderBaking sheetKitchen rotary cutter or scissorsBelow are the 1-2-3 steps to make it. Step 1: Pop Amaranth. A stainless steel pot with long handle and see through glass lid is a must.Heat the pot on medium to high heat for a few minutes.Drop only 1/4 tsp or so amaranth to test the temperature, if the grains pop immediately and become dark in color, the pot is too hot; if the grains takes long to pop or not pop but become dark in color, the pot is not hot enough, discard the burnt batch, adjust the heat and time you drop the second batch of the dry grains and it is the right hotness at any second. Once it's ready, you can keep popping without stopping. Please view my video for reference. Step 2: Prepare Fruit. Use TIME DEFROST function to defrost frozen peaches on bursts of 3 minutes until defrosted.Chopped dried apricot and dried plum to small pieces.Peel and cut kiwi to chunks.Add each pair of fruits to your blend.Use Pulse and High Puree or whatever function that works to blend the fruits to thick puree. Add water 1 tbsp. at a time to get your blender going if it's too thick for it. I didn't need to add any water for the cracker using fresh kiwi.Empty the puree to a baking sheet lined with parchment paper. to be sure, I used a lightly oily brush on the parchment paper.Spread the puree to a consistent thin layer on the baking sheet, the thinner the better, I used a soft tip spatula. It actually takes time to do this. I found doing it slowly is the quickest way to do it.Generously sprinkle popped amaranth over the fruit base, I used one cup per sheet. Pat over the top so they stay bound. Step 3: Bake. Bake at lowest oven temperature which is 170F on mine for 4 hours. Set timer at 3 hours to check on it.When you break off a small piece on the edge and it's crunchy, it's done. When it's cool, it will be crunchier. Peel away the parchment paper, let it cool.Break the whole sheet to small pieces or use kitchen rotary cutter or scissors to cut to small pieces. If you want the cracker to be regular shapes and sizes, remove it from oven at 3 hour point when it's still hot and pliable, cut it to regular crackers, return it to oven to bake until they are crunchy.Store in airtight container if not consumed right away. Step 4: Serve. Serve just it or sprinkle light sea salt to add zest to the flavor.This Instructable will be entered in a couple of contests. Please vote for it If you like it. I really appreciate your vote which means a lot to me. Thanks.", ["popped-amaranth-and-fruit-tricolor-cracker_0", "popped-amaranth-and-fruit-tricolor-cracker_1", "popped-amaranth-and-fruit-tricolor-cracker_2", "popped-amaranth-and-fruit-tricolor-cracker_3", "popped-amaranth-and-fruit-tricolor-cracker_4"]] [41210, "Introduction: DIY Spiced Rum Sea Salt Tootsie Rolls . Like most North Americans, I love Halloween. The history, the nostalgia and the excitement all jump-start us into Do-It-Yourself action to where we can\u2019t help ourselves but to dress-up and party. It\u2019s a very special annual event and I try to pay my respects by putting effort into costumes, candies and parties. Step 1: Ingredients and Directions. Ingredients\u00bd cup cocoa powder\u00bc cup honey\u00bd cup molasses1 cup icing or confectioners sugar2 cups nonfat milk powder3 tbsp melted butter2 tsp vanilla extract4 tbsp spiced rumA pinch of sea salt (coarse is preferable)DirectionsIn a bowl, mix the cocoa, honey, molasses and vanilla together. Once smooth, add the butter, powdered sugar, salt and rum.Using a spatula or wooden spoon, mix the milk powder into the mixture. Knead the tootsie mix with your hands, if you prefer. It should form a smooth looking lump when finished. Let it rest and further merge into tootsie-ness for 20 minutes. Step 2: Wrap Your Tootsies. Using a knife or pizza-cutter cut the giant tootsie into strips. Then into one inch chunks. The chunks should be malleable and not sticky.Cut some wax paper into pieces large enough to wrap your tootsie chunks in. Wrap them. Bring them to a party and watch your friends devour them.Makes 40-45 pieces.", ["diy-spiced-rum-sea-salt-tootsie-rolls_0", "diy-spiced-rum-sea-salt-tootsie-rolls_1", "diy-spiced-rum-sea-salt-tootsie-rolls_2"]] [41211, "Introduction: Mini Dungeness Crab Cupcakes. Looking for the perfect bite size treat? These delicious savory cupcakes can be whipped up within an hour.\nDungeness Crab's are a true gem of the sea, lending their sweet, succulent awesomeness to these miniature cakes. To top off these beauties, I made a luscious Cayenne Spiced Lemon Cream Cheese frosting,which will explode in your mouth with the first bite. The acid from the lemon cuts through the spiciness of the cayenne, making it the perfect combo.\nTo save time, I bought fresh de-shelled crab,\u00a0 but you can opt to do the de-shelling yourself and buy the crab whole.\nRecipe inspired by Kathy Casey's, Creole Crab Cakes, Sips & Apps. Chronicle Books. Step 1: Ingredients. Preheat oven to 350 degrees.\nCupcake Batter:\n1/3cup\u00a0 diced onion\n1/3 cup red bell pepper\n1 stalk celery\n2 Tbsp butter\n1/3 cup orange bell pepper\n2 large garlic cloves minced\n6 Tbsp all purpose flour\n1 tea sugar\n1/2 cup cornmeal\n2 tsp baking powder\n1/8 teaspoon salt\n2 tsp Old Bay Seasoning\n1 egg\n1/4 cup whole milk\n1/4 cup sour cream\n8 oz fresh de-shelled Dungeness CrabSpicy Lemon Frosting:\n1 8oz pkg. cream cheese\n2-3 Tbsp milk\nJuice from one lemon squeezedSprinkles:\n1 pkg. fresh chivesEquipment:\nMini Muffin Tin\nPipping Bag\nPiping Tip Step 2: Prep the Veggies. Rinse off all of your vegetables. Cut celery stalk in half and then dice. Slice bell peppers in half and remove the ribs and seeds. Slice into strips and then dice. Remove the skin from the onion & garlic. Chop the onion & mince the garlic. Step 3: Sweat the Veggies. Melt two Tablespoons of butter in a medium sized saucepan. Add all of the veggies and gently stir them together. After two minutes, add 1/8 teaspoon of salt. Continue to stir gently for an additional 4 minutes.\nRemove the pan from the heat and set aside to cool.\n** Anybody notice the creepy face in the melted butter??*** Step 4: Make the Dry Mixture. In a small bowl, add the flour, sugar, cornmeal & Old Bay seasoning. Stir to combine.\nSet aside. Step 5: Make the Wet Mixture. In a large bowl, add the egg, milk & sour cream. Gently whisk to combine. Step 6: Combine the Mixtures. Add the cornmeal mixture to the wet mixture and gently combine. Stir in the cooled veggies and scrape the butter from the saucepan into the bowl.\nPlace the crab meat on a cutting board and carefully chop it up into smaller pieces. Gently fold the crab meat into the cupcake batter. Step 7: Bake the Cupcakes. Line the mini muffin tin with the cupcake liners. Heap 1 tablespoon of batter into each cupcake liner.\nBake in a preheated oven for 12-15 minutes. After 7 minutes, turn the pan around in the oven to insure even baking.\nCupcakes are ready when you insert a toothpick and it comes out clean.\nRemove the cupcakes from the oven and allow to cool for 20 minutes or until cooled before frosting. Step 8: Spicy Lemon Frosting. In a medium sized bowl, add the package of room temperature cream cheese, milk, lemon juice and 1/2 teaspoon of cayenne. Stir to combine until the mixture is thick and cayenne is incorporated into the mixture.\nYou can add more or less cayenne, depending on your personal spice level.\nPlace the frosting in a piping bag and pipe the cupcakes. Step 9: Make the Sprinkles. To make the sprinkles, finely chop fresh chives to desired size. I chopped mine really small, but you can use any size you'd like. Step 10: Sprinkle & Serve. Sprinkle cupcakes with the chives and serve immediately.\nThese cupcakes can be made in advance and refrigerated. You can frost them before serving.\u00a0\nPlease take caution and refrigerate unused cupcakes. Crab is really delicate and spoils easily.\nEnjoy!", ["mini-dungeness-crab-cupcakes_0", "mini-dungeness-crab-cupcakes_1", "mini-dungeness-crab-cupcakes_2", "mini-dungeness-crab-cupcakes_3", "mini-dungeness-crab-cupcakes_4", "mini-dungeness-crab-cupcakes_5", "mini-dungeness-crab-cupcakes_6", "mini-dungeness-crab-cupcakes_7", "mini-dungeness-crab-cupcakes_8", "mini-dungeness-crab-cupcakes_9", "mini-dungeness-crab-cupcakes_10"]] [41212, "Introduction: Funnel Cakes, Fried Oreos and Twinkies Oh My. Howdy Y'all Today i am going to show you how to make the state fair fryfecta. If you have ever wanted to make a funnel cake, fried Oreo, or fried Twinkie, this is the recipe for you . Just one taste will take you right back to steamy summer nights at the fair. Oh yeah and you will never have to shell out $5 a pop for your fix ever again. Equipment needed Deep Fryer or Pan Tongs and slotted spoon to fish out the fried goodness Roll of paper towels. Bottle of vegetable oil mixing bowl whisk measuring cups and spoonsBaking soda and a lid in case the grease catches fire on ya if using a pan. Dry Ingredients 2 Cups All Purpose Flour 1 TSP (teaspoon)salt 1 TSP Ground Cinnamon 1 TSP Baking Powder Wet Ingredients2 Cups Milk 2 Large Eggs 2 TSP Vanilla Extract Misc IngredientsConfectioners (powdered) Sugar Frozen Twinkies Oreo CookiesThe first step is to make the batter Add all of the dry ingredients together in the mixing bowl, then mix in the wet ingredients until the batter is smooth. Seriously that is it. there are no magic elves, no unobtanium just some simple mixing. The above recipe so far has yielded 2 funnel cakes, 12 fried Oreo cookies, and 2 fried Twinkies. I probably have enough left over to fry 2 more funnel cakes. If put in a sealed container in the fridge I have stored it for 2 days after making. But with the raw egg you wouldn't want to keep it much longer. It does freeze however.... I use a deep fryer that automatically reaches temperature but if you are using a pan heat the oil to abut 375 degrees Fahrenheit. Follow the directions on your fryer. Now that your oil is heating up you have to decide what you want to fry up. Step 1: Fried Oreo Cookies. Using tongs or a fork dunk a cookie into the batter so that it is covered on all sides, and gently place into the heated oil. Cook them for about 45-60 seconds on each side, turning them them over once. The breading should be a golden brown color. After they are done frying place them on a plate covered in paper towels and dust them with powdered sugar to taste. Step 2: \u200bFried Twinkies . The first step is to freeze a Twinkie for a couple hours to ensure that the filling stays in the Twinkie while it is frying. Using tongs place a frozen Twinkie into the batter mixture and ensure that it is thoroughly coated before fryingAfter it has also fried for about 60 seconds rotate it so that the top side has a chance to cook . After they are done frying place them on a plate covered in paper towels and dust them with powdered sugar to taste. Step 3: \u200bFunnel Cakes. I don't use a funnel but I do pour the batter relatively slowly so that it forms the drizzle pattern we are so used to. Pour about 1/2 a cup of batter slowly into the hot oil in circular patterns. You will be able to see in the oil about how big the cake is going to be and spots that need more batter. After it has fried for about 60 seconds use your tongs to flip it and let it finish up on the other side. Then set on a plate covered with towels and dust with powdered sugar to taste. Thank you and snack responsibly.", ["funnel-cake-fried-oreos-and-twinkies-oh-my_0", "funnel-cake-fried-oreos-and-twinkies-oh-my_1", "funnel-cake-fried-oreos-and-twinkies-oh-my_2", "funnel-cake-fried-oreos-and-twinkies-oh-my_3"]] [41213, "Introduction: Orange Upside Down Cake in Microwave. This is purely eggless cake made in microwave. Interesting to cook, yummy to eat with fantastic orange glaze, this cake is heavenly.Ingredients:Cake MaterialRefined Flour (Maida) \u2013 1 Cup Powdered Sugar \u2013 \u00bd Cup Baking powder \u2013 2 tsp Refined oil/ Olive oil \u2013 \u00bc cup Curd \u2013 \u00bd cup Fresh Orange Juice \u2013 2 tbsp Orange Zest \u2013 1 tsp Orange food colour \u2013 a pinch (optional)For the orange glaze Orange - 1 big pcs thinly sliced into rings Sugar \u2013 \u00bc cup Water \u2013 2 tbsp Softened butter -1 tbsp Step 1: Method. In a pan, heat water. Add sugar and butter and let the mixture come to boil. Add orange rings very carefully to avoid breaking and cook for a minute. Remove the pan from the heat and let it cool down. Grease a baking pan with oil and arrange these orange slices at the base. Pour little syrup as well and keep it aside.In a bowl add the sugar and oil; mix it well. Add curd, orange zest and orange food colour.In another bowl sift together flour and baking powder. Gradually add the flour mix to the above wet ingredients and mix all the ingredients. Add in the orange juice and mix again.Pour this cake batter over the orange slices in the baking pan. Even out the layer using the back side of spoon. Tap the pan 2-3 times.Bake the cake on low rack in preheated microwave at 170 degrees for 25 minutes. Once ready check until the tooth pick inserted in the center comes out clean.Remove the cake from microwave and allow it to cool down. Once cooled, carefully turn the cake upside down on to a serving plate.", ["orange-upside-down-cake-in-microwave_0"]] [41214, "Introduction: How to Make a Virgin Italian Tiramisu. Italian Tiramisu is a terrific dessert that\u2019s culturally unique with a historical track record to prove it.\u00a0 It doesn\u2019t take much time to prepare\u2014only 30 minutes\u2014and always impresses those you serve it to, both in presentation and in flavor. By making this dish you\u2019ll not only find yourself a new favorite dessert, but you\u2019ll be culturally enhanced as this recipe comes from present day Italians living in Italy; real Italians, real food, and really good. Although this recipe takes out the coffee and alcohol, it still maintains an incredible texture and taste without compromising the overall experience.\u00a0 Some cooking experience is suggested when making this dish, but anyone can make this mouthwatering dessert, and with enough practice it becomes second nature.\u00a0 It will take quite a bit of time before you can enjoy it\u2014it takes about 30 minutes to make and at least 4 hours waiting time, preferably 8 hours, making the optimal time 8.5 hours\u2014but I promise that it will be worth the time you put into it.\u00a0 You thought your family liked Italian food, now they\u2019ll love it.\u00a0 Buon Appetitto! *Note: You are working with raw eggs in this recipe.\u00a0 Be sure that you use the freshest ones that you can find to avoid salmonella poisoning.\u00a0 The Cooking Channel recommends the following for testing freshness of eggs.\u00a0 \u201cTest the eggs by putting them in a bowl of water; if they fall to the bottom they are fresh and safe, if they come afloat they are ready to be tossed\u201d (Tiramisu. Web. June 2013.) (The following recipe was described to me by Italians in the Campania Region.) (Comments and notes made by me throughout this recipe will be contained in parenthesis.) Step 1: Fun Filled Fact. Now that you\u2019ve started to get excited about Italian food, let me share some further Italian language know-how about Tiramisu.\u00a0 Italian grammar is slightly different from that of English.\u00a0 In Italian command form you will often see a verb identifying who is doing the action.\u00a0 If someone else is involved, their pronoun is attached to the verb and a prepositional phrase can then be added to the end of the verb structure.\u00a0 For example, if I was to say \u201chelp me across\u201d in Italian, I would say \u201cauitami attraverso\u201d.\u00a0 \u2018Auita\u2019 is the applied verb meaning help, \u2018mi\u2019 is the pronoun meaning me, and \u2018attraverso\u2019 is the prepositional phrase meaning across.\u00a0 The word tiramisu is the same idea.\u00a0 The verb \u2018tira\u2019 is the applied verb meaning to pull, \u2018mi\u2019 means me as we just learned, and \u2018su\u2019 means up.\u00a0 Therefore, Tiramisu means \"pull me up\". Step 2: Things You'll Need: Ingredients. 6 eggs* (see intro) 14 ounces of mascarpone (an Italian soft cheese.\u00a0 It can be found at Italian stores and at some grocery stores.\u00a0 Check with your local grocer.) 1 cup sugar Milk 2 tablespoons Unsweetened Cocoa Powder (suggested) 14 ounces savoiardi cookies (also known as lady fingers) Dark Chocolate, Shaved (optional) Chocolate Syrup (optional) Step 3: Things You'll Need: Tools. 9x9 cake pan Mixing Bowls Room in your refrigerator 2 Whisks (if you have only one you\u2019ll need to wash it in the middle.) Spoon Electric Hand Mixer (optional) Step 4: Directions. First, in two separate bowls, separate the six eggs putting the egg yolks in one bowl and the egg whites in another.\u00a0 (If you have an egg yolk break on you\u2026not a big deal; try to get the least amount of yolk into your egg whites and keep going.\u00a0 You\u2019ll want to make sure that both bowls are big enough to do some mixing later on.\u00a0 If you\u2019re like me and forget sometimes then just move them to a bigger bowl.) Step 5: . In a large mixing bowl, mix the sugar and mascarpone in with the egg yolks until all lumps are out and you have a creamy mixture. Step 6: . Beat the egg whites until firm (meaning when you pull your whisk straight up the peak formed by the egg whites remains vertical and doesn\u2019t fall over).\u00a0 (To truly have an Old World Italian experience you should use a whisk.\u00a0 If you want to save your arm and lots of time use an electric hand mixer.) Step 7: . Gently fold the egg whites into the egg yolk-sugar mixture and mix together. Step 8: . Find a bowl that\u2019s big enough to put a whole savoiardi cookie into without the cookie getting stuck or breaking. Step 9: . Fill the bowl with milk. (Connect with your inner Italian and take a guess at what looks good. If you need extra help; for a moderate sized bowl you could try about 2/3 full.) Step 10: . Mix the cocoa powder into the milk.\u00a0 (This is really up to how much milk you\u2019ve placed in your bowl and how much you like chocolate. I usually use a small bowl and put in about 2 tablespoons of cocoa powder.) Step 11: . Dip one half of a savoiardi cookie into the chocolate milk mixture. Step 12: . Rotate the cookie 180 degrees (turn it over) and dip the other half.\u00a0 (Timing is everything on this one.\u00a0 You don\u2019t want your dessert to be mushy because of excess chocolate milk, but you don\u2019t want it to be hard and crunchy either.\u00a0 I will usually dip each half for about 4-5 seconds each.\u00a0 If you feel the cookie starting to disintegrate while you hold it, you\u2019ve held it in too long.) Step 13: . Once you\u2019ve dipped the complete cookie, place it in the 9x9 pan.\u00a0 (You\u2019ll want to start on an edge and fill it as you go.\u00a0 You\u2019ll want a dense product at the end, so make sure that the cookies are snug against each other.\u00a0 If there are gaps you can break cookies to help fill those gaps.) Step 14: . Repeat steps 9 and 10 until the bottom of the pan is covered with a layer of cookies. Step 15: . Spread a layer of the prepared mascarpone cream over the cookies using the spoon to help even it out. Step 16: . Put cocoa powder into the wire strainer and sprinkle the top of the cream with cocoa powder.\u00a0 (If you\u2019d like a more American sugar rush, add a few running swirls of chocolate syrup as well.\u00a0 If you\u2019re like me and sometimes forget to sprinkle the cocoa, it won\u2019t be as chocolaty tasting, but you\u2019ll still get a great tasting Tiramisu.) Step 17: . Repeat steps 11-13 until you get to the top of the pan or until you run out of cookies.\u00a0 (If you run out of the chocolate milk you can always make up some more.\u00a0 You should end your Tiramisu building with a layer of your cream.) Step 18: . If you haven\u2019t already, sprinkle cocoa powder across the top of the final cream layer.\u00a0 (If going for looks you can now adorn your final cream layer with your shaved chocolate.\u00a0 P.S. Milk chocolate doesn\u2019t quite work the same.) Step 19: Chillin'. Place your newly built 9x9 pan of Tiramisu in the refrigerator.\u00a0 (The Tiramisu needs to sit in the fridge for at least 4 hours.\u00a0 If you want a better flavor then it should stay in for 8 hours.) Step 20: Si Mangia!. Remove your Tiramisu from the fridge and enjoy!\u00a0 Buon Appettito! Step 21: Now Be Sure to Stash It With Your Favorites. You just\u00a0made your first \"Pull Me Up\"! \u00a0Have you tasted it?!\u00a0 No wonder it\u2019s called that.", ["how-to-make-a-virgin-italian-tiramisu_0", "how-to-make-a-virgin-italian-tiramisu_1", "how-to-make-a-virgin-italian-tiramisu_2", "how-to-make-a-virgin-italian-tiramisu_3", "how-to-make-a-virgin-italian-tiramisu_4", "how-to-make-a-virgin-italian-tiramisu_5", "how-to-make-a-virgin-italian-tiramisu_6", "how-to-make-a-virgin-italian-tiramisu_7", "how-to-make-a-virgin-italian-tiramisu_8", "how-to-make-a-virgin-italian-tiramisu_9", "how-to-make-a-virgin-italian-tiramisu_10", "how-to-make-a-virgin-italian-tiramisu_11", "how-to-make-a-virgin-italian-tiramisu_12", "how-to-make-a-virgin-italian-tiramisu_13", "how-to-make-a-virgin-italian-tiramisu_14", "how-to-make-a-virgin-italian-tiramisu_15", "how-to-make-a-virgin-italian-tiramisu_16", "how-to-make-a-virgin-italian-tiramisu_17", "how-to-make-a-virgin-italian-tiramisu_18", "how-to-make-a-virgin-italian-tiramisu_19", "how-to-make-a-virgin-italian-tiramisu_20"]] [41215, "Introduction: Summer Soup. Here's a recipe for my summer soup. It's easy and fast to make. Step 1: Products. 1 cucumber\n800 gr yoghourt\n800 ml water\n2-3 cloves of garlic\nsalt\n Step 2: Making. 1. Put the yoghourt in the pot and stir it until all small lumps disappear and then add the water. \n2. Grate the cucumber and add it to the pot.\n3. Mash the garlic and add it to the pot. Stir.\n4. Add the salt and stir it again.\n5. If you like you can add dill.\n Step 3: Ready. Keep the soup in the fridge and do NOT warm it. Serve it cool with fried or roasted potatoes, roast chicken, steaks and almost everything which is made on grill.\n", ["summer-soup_0", "summer-soup_1", "summer-soup_2", "summer-soup_3"]] [41216, "Introduction: Brazilian BBQ Churrasco Beef. Rio Grande do Sul is the birthplace of the churrasco, a barbecue tradition centered on beef at its best. There are plenty of churrascarias around where I live in the US, but doing it yourself and taking your churrasco outside is immensely gratifying. You only need a few simple things:Beef (I'll talk about picking out beef next)Food-grade ice cream salt or extra-coarse saltA really big skewerHardwood natural lump charcoalA BBQ, firepit, or other safe, legal place to burn said charcoal.A meat thermometer (optional, but so helpful!) Step 1: Select the Beef. Thankfully, you don't need an expensive cut of meat for delicious churrasco. Look for some marbling of fat throughout the meat, and a nice layer of fat on one side. I also like to find cylindrical-shaped cuts, as these cook a bit quicker and more evenly than rounder cuts. You want about a half pound to a pound of meat per person. Step 2: Salt the Beef. Ice cream salt is generally used for cooling down ice, allowing for old-fashioned ice cream making. I just learned that not all of it is actually labeled for consumption, though it's considered safe for food contact (such as chilling down a watermelon in salted water). Read all the fine print and seek out food-grade ice cream salt, or baring that, use the very coarse salt intended to refill salt grinder. Liberally press this all over the meat. These chunks will partially melt and do their magic when the meat cooks. It's essential! Use the chunkiest salt you can find! Step 3: Beef Meets Skewer. You need a hefty skewer to hold up a huge chunk of beef -- something akin to a small sword (except without the sharp edges). My method for obtaining awesome skewers was marrying someone who had lived in Rio Grande del Sul. I've never seen skewers this big in any store in the United States, and I don't know how available they are elsewhere in the world outside of Brazil. There are internet suppliers of churrasco skewers, or you might be able to re-purpose a rotisserie skewer or other grilling equipment to this end. Step 4: Cooking the Beef. Get some hardwood lump charcoal going. Avoid propane. Avoid chemically-bound briquettes. Really, the only flavors here are beef, salt, and smoke, so you want the smoke to be tasty, too.The thickness of your beef will determine how far away it needs to be from the coals. You don't want the outside to be burnt while the inside is still raw. Here, you can see the park BBQ just wasn't deep enough, so we improvised and used horizontal distance to keep the beef cooking slowly enough. In the past, in fire rings, we've also used bricks and rocks to prop up skewers a little higher. If the outside is turning golden in the first ten minutes, get the beef further away.Once you're set up, feel free to fiddle, turning the meat over regularly so it all cooks evenly. We cooked this two pound roast about eight inches away from the coals, for about forty-five minutes until medium-rare.You can try just prodding at the meat to feel for doneness, but I like to bring a probe thermometer and check two or three of the thickest places around the roast. I've found it's much more accurate, especially when I'm hungry. You can cut into the beef to check it, but this lets juices run out and toughens the meat.Rare is 125F, medium rare is 130F, and medium is 140F, and medium well is 150F. If you have a group with varying preferences, the ends are going to be somewhat more well-done than the center. Step 5: Rest and Eat. Here it is -- all delicious and ready to go. If you are patient, you can wrap this in aluminum foil, cover with a towel, and allow the meat to rest for ten minutes. If you are not, slice and eat!Another traditional part of a churrasco is whole grilled pineapple -- pineapple supposedly helps you digest all that meaty goodness. I hope to have an instructable up on that process soon.", ["brazilian-bbq-churrasco-beef_0", "brazilian-bbq-churrasco-beef_1", "brazilian-bbq-churrasco-beef_2", "brazilian-bbq-churrasco-beef_3", "brazilian-bbq-churrasco-beef_4", "brazilian-bbq-churrasco-beef_5"]] [41217, "Introduction: Open Sourcing Mammaw's Burgoo. Most Burgoo recipes are closely guarded secrets, in the spirit of open source I am sharing Mammaw's Burgoo recipe.ToolsTire (optional) Electric roaster Smoker or pit SuppliesHickory wood Ingredients1/4 cup vegetable oil 2 tablespoons cayenne 2 tablespoons onion powder 2 tablespoons garlic powder 2 tablespoons chili powder 1/4 cup coarse salt 1/4 cup black pepper 3/4 cup paprika 1/4 cup cider or white vinegar 12-ounce cans beer Worcestershire sauce to taste tabasco to taste cayenne to taste salt to taste 1 cup diced celery 2 cups lima beans 2 cups diced okra 2 pods red pepper 2 cups whole corn, fresh or canned 1 quart tomato puree 2 cups chopped cabbage 2 green peppers 1 bunch carrots 1.5 pounds onions 1.5 pounds potatoes 8 quarts water 4 pound hen 2 Pounds breast of lamb 2 Pounds beef shank 2 Pounds veal shank 2 Pounds pork shank Step 1: Mix Dry Rub. Mix the first 7 dry ingredients to make a dry rub. Step 2: Prep the Hen. Combine 12 onces beer with the vegetable oil, 1/4 cup vinegar and 2 teaspoons of the dry rub. Using a kitchen syringe inject about half the liquid deep into the hen in several places. Massage the liquid into the hen, cover with dry rub. Step 3: Prep and Install the Throne. With a can opener remove the top of a half empty beer can. Fill with 1/4 of an onion, 1 glove garlic and a tablespoon of dry rub. Insert the can into the cavity of the hen. Step 4: Prep the Remaining Meat. Apply the dry rub to the remaining meat. Cuts of meat can be substituted if unavailable, it is important to use a cut with bone-in to help thicken the Burgoo. Step 5: Smoke the Meat. Smoke the meat for 4 hours. I use a charcoal smoker with a water bowl but load it with hot coals from a wood fire instead of charcoal. It is easier for me to maintain the temperature adding preheated coals over waiting for new charcoal to ignite. I fill the water bowl with beer, vegetable oil , vinegar and water. I use hickory chunks added to the coals to generate smoke. Step 6: Simmer the Meat Overnight. As the meat is finishing up on the smoker, warm up 8 quarts of water in a large electric roaster to 250 degrees. When the meat is finished smoking, load it into the warm water, bring to a boil and simmer overnight. Step 7: Prep the Cooked Meat. The next morning, lift the meat from the stock. Cool and chop the meat, removing the bones. At this point the meat should be tender enough to do this by hand. Step 8: Prep and Add the Veggies. Pare and dice potatoes and onions. Return meat to stock and ad potatoes and onions. Dice and add remaining ingredients except the seasonings. Step 9: Cook for 10 Hours. Simmer the Burgoo, add seasonings to taste, a bit at a time, continuing until the Burgoo is almost done. Stir frequently with a long-handled spoon or paddle during the first part of the cooking and almost constantly after it gets thick. Cook approximately 10 hours. Step 10: Enjoy. Enjoy the results, pairs well with bourbon.", ["open-sourcing-mammaws-burgoo_1", "open-sourcing-mammaws-burgoo_2", "open-sourcing-mammaws-burgoo_3", "open-sourcing-mammaws-burgoo_4", "open-sourcing-mammaws-burgoo_5", "open-sourcing-mammaws-burgoo_6", "open-sourcing-mammaws-burgoo_7", "open-sourcing-mammaws-burgoo_8", "open-sourcing-mammaws-burgoo_9", "open-sourcing-mammaws-burgoo_10"]] [41218, "Introduction: Super Easy, Three-ingredient Cookies.. This instructable is to show you how to make some very delicious, and very easy cookies. The recipe is great for college students, because it only requires a few ingrediants.How can you make cookies with only three ingredients, you ask? One of the ingredients is cake mix. It's also great, because you can easilly create a different flavour of cookie, by just using a different flavour of mix. Step 1: Ingredients. Go to the store and buy: 1 Box of Cake Mix (I've had good results with the Betty Crocker Variety). You can get any flavour of normal cake mix, but I've found angelfood and Yellow cake to be particularilly delicious. 2 Eggs 1/2 Cup Vegetable Oil (Optional) One jar of Nutella.That is, if you don't already have them. You will also need a mixer or a beater and a large bowl, and a cookie sheet. Step 2: Mix Everything Together.. First of all, preheat the oven to 350 degrees.Measure out the oil and crack the eggs into your mixer. Or, if you don't have a mixer, just use a large bowl and some beaters. Then, open the cake mix and pour that into the mixer, too. Mix it all together until it's a uniform, wet, sticky mass.Lick the beaters while you wait for the oven to finish preheating*. See, nummy.*Note: don't atcually do this is you're worried about eating raw eggs. If you do get sick, it's not my fault. Step 3: Bake!. Scoop out the dough in rounded teaspoons, and plop them on an ungreased cookie sheet. Then, when the oven's ready, pop the cookies in.After 11 minutes, pull it out, and stick a toothpick into one of the cookies. If it comes out dry, the cookies are done. Otherwise, put the cookies in for another minute.Once they are done, take the cookies off the cookie sheet and put them on a plate or something to cool.Then, load up more dough on the cookie sheet, and cook that. Repeat, until you have lots of cookies and no dough. Step 4: You're Done. Optional (but awesome) step: Spread some Nutella on the hot cookies. They'll still be good without it, but trust me: Nutella with these cookies is CRAZY DELICIOUS.Then.. Enjoy! This recipe makes about 2 dozen cookies, depending on how big you make the scoops. Share some with your friends, to impress them with your baking skills. Then, next time, experiment with a different colour of cake mix.", ["super-easy-three-ingredient-cookies_0", "super-easy-three-ingredient-cookies_1", "super-easy-three-ingredient-cookies_2", "super-easy-three-ingredient-cookies_3", "super-easy-three-ingredient-cookies_4"]] [41219, "Introduction: How to Make a Winterfell Manhattan. Variation on a perfect manhattan, with different bitters, lemon peel instead of cherries, and a cube. For Eddard Stark's severed head.Dan Stone Ready to make a Winterfell Manhattan? Step 1: Cocktail Ingredients for a Winterfell Manhattan. Let's make sure you've got all the ingredients you need. 2 oz Rittenhouse 100 rye 1/2 oz Dolin dry 1/2 oz Dolin sweet 1 dash angostura 2 dash orange bitters Lemon peel Big cube Step 2: Preparation. Build in a beaker, stir, strain over big cube, and nail it with the peel. (The rittenhouse and Dolins can be swapped for your favorite alternatives.)", ["how-to-make-a-winterfell-manhattan_0", "how-to-make-a-winterfell-manhattan_1", "how-to-make-a-winterfell-manhattan_2"]] [41220, "Introduction: MYO Gelatin Fruit Snacks. \n\tDo your kids and grandkids like fruit snacks?\u00a0 Have you ever been caught without any on hand?\u00a0 I don\u2019t want to think about it.\u00a0 Here is a simple yet delicious recipe to make your own (MYO) gelatin fruit snacks using just 3 ingredients. I found this recipe here:\u00a0 http://www.sixsistersstuff.com/2012/06/homemade-jello-fruit-snacks-recipe.html, but I made it in the microwave instead of on the stove top.\u00a0 Here we go! Step 1: . \n\tIngredients and Supplies:\n\t1 (3 oz.) package gelatin, any flavor\n\t2 (.25 oz.) envelopes unflavored gelatin\n\t1/3 c. water\n\t1 quart bowl\n\tRubber scraper\n\tIce cube tray (I got this one at IKEA for $.99)\n\tMicrowave oven Step 2: . \n\tSprinkle the unflavored gelatin over the water in a 1 quart bowl.\n\t\u00a0 Step 3: . \n\tAdd the flavored gleltin. Step 4: . \n\tPlace the bowl in the microwave, and run on high for 30 seconds. Step 5: . Remove from microwave and stir (be careful it\u2019s HOT!).\u00a0 Step 6: . \n\tReheat at 30 second increments, stirring after each 30 seconds, until the gelatin is completely dissolved.\u00a0 My micowave only took 1 minute and 30 seconds. Step 7: . \n\tPour into the ice cube tray and let set for 1 hour, or 20 minutes in the fridge. Step 8: . Pop the set gelatin fruit snacks out of the tray.\u00a0 Use a knife or a pizza cutter to cut them into smaller, bite size pieces.\nThey look good.\u00a0 They taste good.\u00a0 They have the right texture.\u00a0 Okay now to wait for the real test:\u00a0 Step 9: . \n\t\u00a0And well liked by Grandkids.\u00a0 Enjoy!", ["myo-gelatin-fruit-snacks_0", "myo-gelatin-fruit-snacks_1", "myo-gelatin-fruit-snacks_2", "myo-gelatin-fruit-snacks_3", "myo-gelatin-fruit-snacks_4", "myo-gelatin-fruit-snacks_5", "myo-gelatin-fruit-snacks_6", "myo-gelatin-fruit-snacks_7", "myo-gelatin-fruit-snacks_8", "myo-gelatin-fruit-snacks_9"]] [41221, "Introduction: Hybrid Solar Cooker. If you have ever wanted to save energy but still needed an oven and have a few house hold products, you can build a solar oven. I wanted to build a simple device just about anybody could build to warm broth,tea,melt cheese, or anything across those lines. In just under 10 steps you can have yourself a hybrid solar cooker. Step 1: Supplies. You're going to need foil or reflective tape,cardboard or styrofoam boxes,duct tape, a piece of glass or plastic,paper, black paint or black paper, a thermal brick, and a cutting knife.\u00a0 Step 2: Start Building. You first need to tape your reflective tape into the styrofoam box very neatly. If the reflective sheet is not completely straight and smooth it will not reflect to full capacity. If your sheets do not tape to the box you can use silver tape when needed. Step 3: Line Your Box. Fine black paint or paper and cover the inside of your largest box on where the box will be exposed to the sun. Again if using paper you may use silver or black tape. Step 4: Stuff and Place. Add the stryofoam box with the reflecting sheets into the biggest box with the black lining. Then take news paper, or other insulators, in the space between the two boxes. Step 5: Use of a Thermal Brick. To create further absorption of heat, a heating brick is an easy and cheap solution. All you have to do is place the brick inside the styrofoam box with the reflective lining. I recommend covering the brick in black, rubbing charcoal or other black substances works just fine. Step 6: Glass. After you have your black covered thermal brick inside your styrofoam box, that is inside the biggest box stuffed with newspaper, you need to place a sheet of glass over it. The glass will act as a magnifier that will change the light energy into heat, and keep the heat sealed inside the box. Step 7: Build a Reflector. When building a reflector you need to be sure to find a material light enough to not weigh down your cooker, but not be light enough where it blows away with the wind. I choose to use a light cardboard material a size compatible with my largest box. To find and cut the proper size you will need a box cuter and ruler. Step 8: Finish Your Reflector. For your reflector to be most effective you need to use a reflective covering or aluminum if you're on a budget. Make the sheet as smooth as possible and leave extra on the sides of the board so that you can tape down with any tape.You will need your board from before, your reflective covering, your scissors, and your tape. Step 9: Putting Together Your Project. Find a secure was to attach or place your reflector by your cooker. You can either duct tape it to one side of your cooker or get rods attached to the back of the reflector and lean it against the cooker. \u00a0 Step 10: Finishing Up. Now since your solar cooker is put together you can make tea or broth. I decided to make myself green tea, and with the Bay Areas windy weather it took about an hour to hit over 200 degrees Fahrenheit.\u00a0", ["hybrid-solar-cooker_0", "hybrid-solar-cooker_1", "hybrid-solar-cooker_2", "hybrid-solar-cooker_3", "hybrid-solar-cooker_4", "hybrid-solar-cooker_5", "hybrid-solar-cooker_6", "hybrid-solar-cooker_7", "hybrid-solar-cooker_8", "hybrid-solar-cooker_9", "hybrid-solar-cooker_10"]] [41222, "Introduction: S'more Brownies. S'mores are awesome! Delicious gooey marshmallows, smashed between two tasty graham crackers with a slab of chocolate! What's not to love! I've been wanting to make a bar version of them for a while, and finally decided how I wanted to do it. It is really the ooey gooey, delicious, melted marshmallow that makes it awesome! Step 1: Ingredients. Ingredients:Brownie Mix (store bought or homemade) + any ingredients needed here (eggs, oil, etc)Graham CrackersButterSugarMarshmallowsChocolate ChipsBroken up by Layer:Layer 1\n\t1 Sleeve of Graham Crackers6 Tbs Melted Butter1/2 Cup SugarLayer 2\n\tBrownie Mix (store bought or homemade)Layer 3\n\tOverflowing 2 cups of MarshmallowsLayer 4\n\tHandful of MarshmallowsHandful of Chocolate ChipsHandful of Graham Cracker CrumbsSuggested Supplies:\nFood ProcessorBaking PanMixing BowlsVarious Mixing UtensilsOvenTimerMeasuring Cup Step 2: Crust. Update: \u00a0As Boygasmo pointed out and I didn't really think about, this crust isn't very thick, if you want a ticker crust, double this recipe.\nFor the base of my dessert, I just used a Graham Cracker Crust.\n\t\t1 Sleeve of Graham Crackers\n\t\t6 Tbs Melted Butter\n\t\t1/2 Cup Sugar\nMix together your ingredients and spread it on the bottom of your pan. I used a piece of wax paper to smash it down flat.\nBake at 350 degrees for about 12 minutes. Step 3: Brownie. As your crust is baking, mix up your brownie batter.\nOnce your crust is baked, adjust your oven temp if you need to and pour the brownie batter on top of the crust. Bake according to your brownie mix and make sure to check on it.\nOnce it is done, turn the oven on broil and move to the next step. Step 4: Marshmallow Topping. Marshmallow time!\nI wanted this little treat to stand out. So I took an overflowing 2 cups of marshmallows and melted them on half power in the microwave until they looked all melty without overflowing and making a mess.\nCarefully spread this on your brownies. If you are doing this when they are fresh baked, you will need to be careful. I tried to glob and carefully spread it. Don't tear it apart! It doesn't have to be perfect, just cover what you can.\u00a0 Melt more marhsmallows if you need to.\nNow you can move on or go right to broil! Step 5: That Little Something Extra.... \n You have to take it that extra step towards awesome.Handful of MarshmallowsHandful of Chocolate ChipsHandful of Graham Cracker CrumbsTake your extra marshmallows, chocolate chips, and some extra smashed graham crackers and sprinkle those over the marshmallow layer you just put on. Once it is ready, stick it in the oven that is on broil. Keep an eye on it! Go until they get brown on top. I think it took me maybe a minute and a half, so don't you dare walk away from it or you'll have a mess on your hands! Step 6: Serve It Up!. Here are a few more of the 100+ pictures I took of my finished bars :P", ["smore-brownie-bars_0", "smore-brownie-bars_1", "smore-brownie-bars_2", "smore-brownie-bars_3", "smore-brownie-bars_4", "smore-brownie-bars_5", "smore-brownie-bars_6"]] [41223, "Introduction: How to Make a Pumpkin Beer (Beverage) Cooler. My friend was having a pumpkin carving party and I though a pumpkin beer cooler would be awesome. This is take two since during the first one I didn't take photos. This is also my first Instructable that I also threw together at the last minute. I didn't wear safety equipment and paid the price with being covered in dust. Please drink responsibly! Step 1: Required Items. You will need: - Large Funkin (or other fake pumpkin or even a real one) - Sharpie - Box Cutter/ Exacto Knife - Dremel - a Sanding Bit - a High Speed Cutter Bit - A 6 pack beverage of your choice - A steak knife - Safety Glasses and Mask\u00a0 - 6 Large Ice packs (or enough to fill the pumpkin) Step 2: Cut Off the Top. Just like a real pumpkin, you have to cut the top off. Step 3: Sand Lid and Rim of Pumpkin. Take sander bit on Dremel and sand the lid and rim of pumpkin. Step 4: Decide on Design and Trace Onto Pumpkin. Decide on design using Word or just the beverage of your choice. Then trace it onto pumpkin using an exacto knife or box cutter. To make the beverage ports the right size, stand the sharpie up with the beverage and trace to get the bottle at the widest point. Step 5: Time to Start Cutting. Now you are gonna take the Dremel with the high speed cutter bit attached and start in on the beverage ports Then I take the sanding bit and make the holes bigger, once the hole is the size of the outline test with beverage. Step 6: Load and Enjoy. Finally to the best part, load your newly created pumpkin cooler with beverages and ice packs. Now enjoy your unique one of a kind cooler.", ["pumpkin-beer-beverage-cooler_0", "pumpkin-beer-beverage-cooler_1", "pumpkin-beer-beverage-cooler_2", "pumpkin-beer-beverage-cooler_3", "pumpkin-beer-beverage-cooler_4", "pumpkin-beer-beverage-cooler_5", "pumpkin-beer-beverage-cooler_6"]] [41224, "Introduction: Glorified Rice. You will need the following ingredients to complete this recipe:2 cups of rice (prepared)1 can of crushed pineapple1 large box of Orange Jell-O (prepared)1 tub of Cool Whip1/3 cup of powdered sugarAn easy, fast dessert recipe that can be made for any occasion. Step 1: Prepare Jell-O, Rice, and Pineapple. Before you can begin to make the glorified rice, you must prepare some of your ingredients first. Rice: Cook the rice thoroughly in your preferred way of cooking rice (boiling pot with water, rice cooker, etc.)Jell-O: Follow the instructions on the Jell-O box to prepare it. Pineapple: Make sure to drain the pineapple from the can to get any excess juices/ water out. Step 2: Mix Ingredients Together. 1. Mix the Jell-O into the rice.2. Add the crushed pineapple into the Jell-O and rice mixture. 3. Mix in the Cool Whip. 4. Mix in the powdered sugar. Step 3: Refrigerate and Enjoy. After the ingredients are mixed together, refrigerate for at least one hour. Serve cold and enjoy :)", ["glorified-rice_0", "glorified-rice_1", "glorified-rice_2", "glorified-rice_3"]] [41225, "Introduction: How to Make (EASY) Decadent Chocolate Chia Seed Pudding. I came across this recipe on Pinterest the other day and decided I just had to try it. With Valentines Day less than a month away, I now have this bad boy in my arsenal and it will be new my go to for chocolate desserts. It is JUST so dang easy! I was a little nervous because I've never ever worked with Chia Seeds before. But now I am going to be hunting down a lot more recipes because this is BY far the easiest recipe I have ever used. I literally measured everything out, whisked it together, and then popped in the fridge over night! I could totally see a husband or a boyfriend making this for their girlfriend/wife, because honestly what woman doesn't LOVE chocolate! You will need:1 1/2 cups Almond Milk1/3 cup Chia Seeds3 tablespoons Coco Powder (the original recipe called for more, but this was all I had left and I feel like it was chocolate-y enough) Honey to taste (You can also use maple syrup or agave nectar)Strawberries (Optional Whipping Cream)**Note - I would say that this recipe would be suitable for two people** Let's get started! Step 1: Measure and Whisk. Measure out in a medium bowl or Tupperware container1 1/2 cups Almond Milk1/3 cups Chia Seeds3 Tablespoons Coco PowderWhisk, and keep whisking...Taste! At this point it was chocolate-y enough for me but still a little bitter so I added a squirt of honey. Everyones taste buds are different but I would recommend adding a little bit at a time! Step 2: Cover and Refridgerate. Cover your chocolate-y goodness and let rest in the fridge overnight (or at least 5 hours) When you open the container it should have a pudding like consistency! **Note if the Chia Seed texture weirds you out you could blend the mixture until it smooth and creamy, but personally I liked the texture!** Step 3: Make the \"Parfait\". Parfait in French actually means a frozen dessert made from a base of sugar syrup, egg, and cream but in my world it means to layer in a glass with berries or fruit and make look pretty! So rinse and chop your strawberries (you could use any other fruit that you think pairs well with chocolate!) Layering the strawberries first. Then scoop a dollop or two of the pudding. Another layer of berries. (A layer of whipping cream at this point is optional)Then maybe another dollop or two of the pudding! Garnish with a whole berry, chopped berries, or whipping cream. If I was making this for a party I would totally garnish with edible gold leaf (Found here) Step 4: Enjoy! . The image above is of my decadent goodness sitting on my windowsill in Germany as it snows outside! (What a great Saturday Treat!)Needless to say I ate it in about 5 minutes, and I can't wait to make this dessert again! Enjoy! (Here is the original recipe) Once you have the right ratio of Chia Seeds to Almond Milk you could really have fun exploring the different possibilities of flavors. I think I am going to try a \"Apple Pie\" rendition using vanilla, chopped apples and cinnamon! Yum! Xo! Mama Mere Bear ", ["how-to-make-easy-decadent-chocolate-chia-seed-pudd_0", "how-to-make-easy-decadent-chocolate-chia-seed-pudd_1", "how-to-make-easy-decadent-chocolate-chia-seed-pudd_3", "how-to-make-easy-decadent-chocolate-chia-seed-pudd_4"]] [41226, "Introduction: Nasi Kuning (Yellow Rice): a Traditional Food of Indonesia. In Indonesia, Nasi Kuning is very famous. It's a healthy food, a healthy breakfast.The yellow isn't from food color, it's from turmeric. The taste is very delicious and the taste is make you want to try this food again.Ok, now lets make it!!!! Step 1: The Ingredients. - 1Kg Rice- Turmeric - 6pcs Candlenut - 65ml Coconut milk - 2 Lemongrass - Water - 3 Garlic - 2 Bayleaf - \u00b11 tsp Salt- Flavoring (Beef flavor)- Egg - & Fried onions (as a topping) Step 2: Make the Omelette. break the eggs into a bowl and give a little salt and beef flavoring. then stir gently.fry the egg in the pan with vegetable oil with medium fire. Fry until cooked.After the omelette cooked. Cut the omelette into small piecesAnd finish Step 3: Make the Yellow Rice. Wash your rice.Grind the ingredients with mortar and pestle or blenderGrind this Ingredients:- Turmeric- 3 Garlic - \u00b11tsp Salt- 6 pcs Candlenut Step 4: Mix All of the Ingredients. Mix this Ingredients into the rice cooker cup:- 1 kg Rice & water- Grinded Ingredients- 2 bay leaves- 2 lemongrass- 65ml Coconut milk- Beef Flavour Step 5: Cook It in Your Rice Cooker. Wait until automatically cooked. Step 6: Done. Add omelette & fried onions (as a topping)Thanks for look my works!sorry for my bad english! hahaI hope you enjoy my instructables Step 7: Another Food and Drink Project:. Pisang Goreng (Fried Banana) : Traditional Food of IndonesiaBalado Eggs Special From INDONESIATraditional Cough medicine.", ["nasi-kuning-yellow-rice-a-traditional-food-of-indo_0", "nasi-kuning-yellow-rice-a-traditional-food-of-indo_1", "nasi-kuning-yellow-rice-a-traditional-food-of-indo_2", "nasi-kuning-yellow-rice-a-traditional-food-of-indo_3", "nasi-kuning-yellow-rice-a-traditional-food-of-indo_4", "nasi-kuning-yellow-rice-a-traditional-food-of-indo_5", "nasi-kuning-yellow-rice-a-traditional-food-of-indo_6"]] [41227, "Introduction: Broiled Dates. This is the best\u00a0appetizer recipe ever! \u00a0It's kind of funny because people will walk by and wonder what it is, then the people who have tried it will start raving, and about 15 minutes later it's all gone and everyone is trying to find out who made it so they can get the recipe. \u00a0This beats bacon wrapped dates hands down and makes Deglet dates taste as good as Medjools. Step 1: Step 1 Gather Your Ingredients. You'll need\n8 oz cream cheese\n36 pitted dates\nsalt\npepper\nhoney Step 2: Trick of the Dish. Cut the cream cheese into a 6x6 grid before you get started. \u00a0they don't need to be exactly equal because you'll have some dates that are larger than others. Step 3: . Stuff the dates with cream cheese. \u00a0Drizzle with honey and sprinkle with salt and pepper. Step 4: . Stick in the broiler for 5-7 minutes until the surface turns golden brown, and you are done. \u00a0These taste really gourmet so it's okay to act like they were a lot more difficult to make than they are.", ["broiled-dates_0", "broiled-dates_1", "broiled-dates_2", "broiled-dates_3", "broiled-dates_4"]] [41228, "Introduction: Ooze Berry Shake. strawberry bannana shake easy and fast to make! Step 1: Chop . chop 2 cups of strawberrys Step 2: Place All Ingrediants in Blender . 1 and 1/2 cup of ice, 2 cups of chopper strawberrys, one bannana, and 2 and a half cup of yoplait yogurt Step 3: Blend. blend intill smooth Step 4: Pour. pour into 5 glasses and enjoy!", ["ooze-berry-shake_0", "ooze-berry-shake_1", "ooze-berry-shake_2", "ooze-berry-shake_3", "ooze-berry-shake_4"]] [41229, "Introduction: Avocado Hummus. I saw a recipe for avocado hummus on Pinterest and just couldn't get over how pretty it looked, so I knew I had to try it myself. :DAvocado hummus has a really mild flavor and it's even lighter and creamier than regular hummus - great as a dip for veggies or chips! I added cumin and cayenne to mine, but I think coriander would be lovely too.If you're a big avocado fan, make sure to also check out my recipe for chocolate avocado mousse!Bonus tip: put this hummus on a sandwich. DANG IT IS GOOD. I just made a chipotle chicken, onion and avocado hummus sandwich and I am really excited about it. Step 1: Ingredients. 14.5 oz can chickpeas, rinsed and drained2 ripe avocados1+ cloves of garlic3-4 tablespoons olive oila limesalt & pepperwhatever spices you like!You'll also need a food processor - I'm using this one. If you REALLY like garlic, I'd suggest doing two or more cloves. I added one large clove and the flavor was pretty mild. Step 2: Process the Chickpeas. First off, you'll want to process the chickpeas so they're pretty smooth.Combine the chickpeas, garlic, the juice from half the lime, a pinch of salt and a couple tablespoons of olive oil in the food processor. Blend until smooth - you'll need to scrape down the sides and maybe add more olive oil if it doesn't want to come together. :) Step 3: Add the Avocado. Roughly chop the avocados and throw them in and blend again, continuing to scrape down the sides when it needs it.Blend until nice and creamy. Step 4: Taste Testing!. Once everything is blended together, you can start playing with the flavors. For this batch, I probably used about 4 tablespoons of olive oil. I also used the juice of the whole lime, a couple pinches of salt, and a pinch each of black pepper, cayenne and cumin. You can also add tahini - I decided to leave it out this time because it can overpower delicate flavors like the avocado. :)", ["avocado-hummus_0", "avocado-hummus_1", "avocado-hummus_2", "avocado-hummus_3", "avocado-hummus_4"]] [41230, "Introduction: Refreshing \"Sangria\" - Wine and Fruits Refreshing Drink. \"Sangr\u00eda\", literally -bleeding- in english (but don't use the English term, Latin american food doesn't have translation), is a drink made with wine, fruits and sugar. It's perfect for those hot days, specially on summer. Very easy to do and with a nice smell and taste. Step 1: Ingredients. Sangr\u00eda is mostly made from fruits and wine, but in this case I will add lemon flavored soda and orange juice.Ingredients:Oranges (And orange juice)LemonOther fruits of your choice (Apples, strawberries, watermelon, etc.)SugarRed wineLemon flavored soda Step 2: Cutting and Mixing. Now you have your ingredients and you washed them very well, you only need to cut them. Cut some slices of oranges and lemon, the other fruits finely cut. Add the orange juice to the jar, then the orange and lemon slices, sugar and the other fruits. Finally add the wine, the lemon flavored soda and mix it. Add some ice cubes and keep it cooled before you serve. The proportion mostly to taste, just keep the wine in proportion with soda to 2:3 (Wine:Soda), to keep the carbonated felling.Ap", ["refreshing-sangria-wine-and-fruits-refreshing-drin_0", "refreshing-sangria-wine-and-fruits-refreshing-drin_1", "refreshing-sangria-wine-and-fruits-refreshing-drin_2"]] [41231, "Introduction: Crunchy Mac & Cheese. \n What do peanut butter and macaroni and cheese have in common? There is a tiny battle being waged to determine which is superior: creamy or crunchy. I fall pretty squarely in the crunchy congregation. I know that I am not the only member of the cult of mac and cheese who prefers that cheese to have been slightly burnt. (And to those of you with me in the choir, we'll feast on crunchy bits after I wrap up this cheesy sermon for the runny-lovin' unbelievers.)With this recipe, I'm looking to convert creamy mac and cheese lovers into disciples of something crunchier, edgier, and more delicious.\nIf you have only ever gummed down delicate arpeggios of creamy layers of cheese in perfect al dente pasta*,\u00a0the bite from the sharp cheddar and the staccato crunch of baked macaroni will be a bit of a shock. You'll be disoriented at first. Frightened. Perhaps awestruck in the pants-pooping tradition of many a prophet in the face of the sublime. Be not afraid.\u00a0\nThis is my grandmother's recipe. There are four ingredients: elbow macaroni, sharp cheddar cheese, butter, and dry mustard. Bake at 375 for half an hour. Increase heat or time for added crunch. Serves four.\u00a0INGREDIENTS\n\t\t~2 cups of cooked elbow macaroni\n\t\t1 lb of sharp cheddar cheese (diced into 1/4\"\u00a0cubes)\n\t\t1 teaspoon of dry mustard\n\t\tbutter (slightly more than seems\u00a0reasonable)\n\t\tsalt and pepper\n\t\t...and you'll need a medium oven-safe dish\u00a0PROCESS\n\t\tPreheat\u00a0oven to 375F\n\t\tCook\u00a0pasta while the oven heats up\n\t\tAdd the pasta, the mustard, and cheese to the casserole dish\n\t\tMix well\n\t\tDot with butter, salt, and pepper\n\t\tBake at 375F for 30 minutes\n\t\t(For extra crunch) Increase temperature to 400 for five minutes\nYou are on your own for resolving any disputes over who gets the corner piece. I recommend baking a main casserole dish as well as a small Pyrex dish to ensure that the cook receives the lion's share of crunchy bits.\u00a0\nDid you hear the good word and try this dish for yourself? If so, drop me a note in the comments. Or even better! Show us all a picture of your version. Did you make a cute little plate of\u00a0hors d'oeuvres? Did you add bacon? Did you make a healthier version? I've got a handful of 3 month pro memberships for anyone who takes up the crunchy challenge and shares a picture (or full Instructable) of their own crunchy mac and cheese recipes.\u00a0*See? I can totally appreciate where you're coming from. I get why someone might like creamy mac and cheese.\u00a0", ["crunchy-mac-cheese_0"]] [41232, "Introduction: Smoothsicle. Welcome. In this gallery of steps, the process of making a Smoothsicle will be explained. A Smoothsicle is a smoothie/popsicle. Step 1: Gathering of Ingredients. Step 1: Gather all your ingredients. They are as followed: - Orange juice-1 Banana-A box of Strawberries- A few drops of honey (optional)- Mint leaves Step 2: Gathering Equipment. Step 2: Get all the necessary equipment:-Blender-Knife -Measuring cup-Popsicle mould -Popsicle sticks Step 3: Pour in Your Orange Juice.. Step 3: Pour orange juice into a measuring cup until itreaches 350 millilitres. Step 4: Cut Your Banana.. Step 4: Then cut up your banana into eight pieces. Step 5: Cut Your Strawberries.. Step 5: Remove the stem on the top of the strawberry and cutthem in half. Step 6: Use Honey to Give Your Smoothsicle More Flavor.[optional]. Step 6: You can use honey (optional) to add a little moreflavour. Put in a few quick drops. Step 7: Step 7: Put in 2 Mint Leaves(also Optional). . Step 7: Put in 2 mint leaves, you can use this to add some more flavor just like the honey. Step 8: Put Everything in the Blender.. Step 8: Put the top of the blender on securely. Then blendthe ingredients together. Step 9: Leave It to Blend for About 40 Minutes.. Step 9: Leave it to blend for 40 seconds. (50 seconds isoptional if you want to make sure everything has been processed). Step 10: Pour in Your Smoothie in the Popsicle Mould.. Step 10: Then, pourthe smoothie into the Popsicle mould. Use a measuring cup to keep the entire sections equal in its quantity. Therefore they are more effective in size. Step 11: Leave Your Smoothie in the Freezer and Let It Cool.. Step 11: After thatput your smoothie in the freezer and let it stay in for the night. This should be done for roughly 8-9 hours. After that time, take it out of the freezer. Warm water would be the best way to get them out easiest. Once that\u2019s done, enjoy your homemade Smoothsicles and if you want to bring them with you to places use a cooler (Quechua is quite good) with a cooling element such as ice packs covering it.", ["smoothsicle_0", "smoothsicle_1", "smoothsicle_2", "smoothsicle_4", "smoothsicle_5", "smoothsicle_6", "smoothsicle_8", "smoothsicle_10"]] [41233, "Introduction: Speculaas-cookies (a.k.a. Dutch Spice Cookies). Speculaas is a real treat in Western-Europe. We eat it on various ways :on some bread, with coffee, mixed with ice cream. It's thin, very crunchy and made with white flour, butter, brown sugar and spices like cinnamon, cloves, nutmeg, ginger, white pepper and cardamom. Some while ago a genius women made speculaaspasta ( speculoospaste ) which is creamy speculaas to spread on some bread. . This stuff is so good so I tried to combine it with a cookie.\nNOTE :I'm not sure if you can buy this outside Belgium Step 1: Ingredients. This can be done with almost every recipe. If you like chocolate chip cookies just use a recipe of your choise. Just keep in mind that this stuff is very fat and very sweet. You might want to reduce the amount of butter and suger. I used following recipe2/3 cup brown sugar1/3 cup speculaaspasta4/3 cup flour2 tbls butter1 egg1 teaspoon vanilla Step 2: Assemble. Mix the butter, the sugar, the flour and the vanilla. Ad the speculaas paste and mix briefly\nYou can replace the speculaas paste by the following mix or the mix\u00a0 provided by gellocks in the comments\nmix all the ingredi\ufffdnt en ground them \n30 g cinnamon\n10 g clove powder \n10 g nutmeg \n5 g white pepper \n5 g anise seed \n5 g coriander seed Step 3: Bake the Cookie. Put the cookies in an oven for 10 to 13 minutes at 180\u00b0C.When the cookies are almost done, add some paste on top of the cookie and let it bake for 5 more minutes.Let the cookies cool down and enjoy !", ["speculaas-cookies_0", "speculaas-cookies_1", "speculaas-cookies_2", "speculaas-cookies_3"]] [41234, "Introduction: Royal Ruby Shortbread Cookies. These cookies are the perfect balance of sweet, salty, and chewy. Every time I make these, people ask for the recipe, they are that good. They are easy to make and prep days in advance to make even faster. These cookies are so versatile, you can add any kind of jam or filling of your choice, Nutella, chocolate ganache, lemon curd, almond filling...the list goes on and on. That's what makes these cookies so fabulous, the fact that you can customize the flavor profiles to however you like!Enjoy eating! Step 1: Royal Ruby Shortbread Cookies. Begin with the cranberry - orange jam so it has a chance to thicken and cool down for the cookiesStart by adding cranberries, water, and sugar to a saucepan and stir so that all the sugar has been hydrated.Put on medium heat until the cranberries start to leech out water...Then carefully transfer mixture to a blender or food processor.Blend until the mixture is completely smooth, skins and all...Return mixture back to saucepan and continue to cook for 15 to 20 mins on medium heat...The jam should coat a wooden spoon without dripping comepletely off.Once the jam is done cooking add the zest of one orange, mix and then transfer into bowl and set in fridge.Then continue on to making the shortbread dough...Start by creaming sugar, salt, and butter in mixer or a bowl if using a hand mixer.Once creamy and smooth add vanilla and mix.Then add flour and mix on slow to prevent flour from going everywhere.Once the shortbread is done, wrap it up with plastic wrap and set in fridge for 45 mins to hour to get it cold and ready to roll out...Once ready to roll...Preheat oven to 350After the dough is chilled...Take dough out of fridge and flour counter surface that you are rolling the dough onto...Don't forget to flour the top of the dough and the rolling pin tooRoll dough out to about 1/4 in...You want to work a little fast because once the dough is warm, it is harder to work with and sticks to pin and counter... If the dough starts to become warm, no worries just transfer onto sheet tray and put back in fridge for 20 mins or so until dough is cold again...Once you have the dough rolled out take a biscuit cutter or round cookie cutter about 3 inches in diameter and cut out rounds out of dough...You can use scrap dough, just remember to smoosh all scrap pieces back together and put back in the fridge to get cold again...Once you have your rounds, pull out your jam and in the center of each round put about 2 teaspoons of jam...Once the jam is in place...Take a bowl and add one egg with a dash of water in it and mix with fork tto make egg wash...this is used as the glue to hold to triangle cookie shape...Brush egg wash with pastry brush circling around the jam on the dough on each round...Once egg was is on, pinch the sides of the round into threes to get that traditional triangle shape, should pinch 3 times on each round to make 3 corners to create the triangle...I like to cook these cookies on parchment paper, easy clean up... also the parchment helps prevent the bottom from over browning... And then you don't need to grease the sheet tray either!Set in oven at 350 for 12 to 15 mins ( until the corners are slightly golden browned) Once done take out and transfer onto a cooling rack...If you want to make these cookies even prettier, dust a little bit of powdered sugar on top for a more finished look!You can also make these cookies with raspberry, or strawberry... Just swap out the berries for the jam recipe.These cookies are so easy to make, and look extremely impressive. You can prep in advance by making jam and dough days before hand. You can alway make dough in advance ( even freeze dough) just remember if you plan on using frozen dough take it out of the freezer a day before making and set in fridge to thaw.Jam you can make up to a week in advance, just remember to put in air tight container to prevent any other flavors from the fridge seeping in...These cookies are such a delight, you will have all your family and friends asking for the recipe... Not to mention they make a very affordable gift!", ["royal-ruby-shortbread-cookies_0"]] [41235, "Introduction: Bonfire Banana Boat. Picture the following scenario:You're a banana.You're at a bonfire, beach fire or barbecue*. There's a real party atmosphere. People are milling around, telling stories and aimlessly poking the flames with sticks. Maybe some alcohol is being passed around. Maybe some songs are being sung. Everybody is having a good time. Everybody except you.Even though you do your best to hide it, you can never quite relax at social events where you know food might be involved. Why? Because part of you is always dreading that moment when people start to choose their meals and you just know that you'll be left sitting in the picnic basket with the herrings and the inexplicable can of prunes.You've always thought of yourself as a strong, independent fruit. You're high in fiber and potassium, you're easily portable and you don't make a mess when you get eaten. You've got a lot going for you. You've learned to tune out the unattainable body images of sausages and hot dogs that used to turn you green with envy. In one-to-one situations or when you're hanging out with a bunch of close friends, you generally feel pretty comfortable in your own skin.At a big outdoor party, however, you can't help worrying that fruit just isn't cool enough. If only there were a way to make yourself more enticing to hungry (and slightly drunk) humans...Amazingly, there is! You won't believe this one weird old trick for making yourself irresistibly delicious in just minutes! Doctors hate it!Follow these simple instructions to turn yourself into a tasty bonfire banana boat!What you'll need:- yourself (i.e. a banana) - chocolate- marshmallows- aluminum foil- fire*Or any other convivial conflagration conducive to camaraderie, conversation and casual calorific consumption. Step 1: . Carefully slice yourself open from one end to the other. Make sure the knife goes all the way through your skin and, ideally, most of the way through your firm, starchy flesh.You may need a human to help you with this step and all of the following steps. Step 2: Slice and Dice. Divide yourself into several smaller segments. This is less painful than it sounds. Try to focus on how good it will feel to be eaten later. Step 3: Sweeten the Deal. Take chunks of chocolate and wedge them into a few of your new internal wounds, dividing your boat's hull into a series of cabins. Step 4: Passengers in the Boat. Take three large marshmallows and berth them each into a different chocolate cabin on your ship. Don't worry about the fact that you can't fit these marshmallows completely inside yourself; they're mostly air, so they'll shrink down in volume once they start to melt into your increasingly tender flesh. Step 5: Wrap Up Warm. Cover yourself completely in some snazzy and eye-catching aluminum foil. Make sure the ends are folded over so you don't need to worry about making a mess if you get too gooey later. Step 6: Work Up a Sweat. Spend five to ten minutes hanging out at the edge of the fire. During this time you should develop a healthy tan and feel all the tension drain from your body.Don't get complacent! If you stay too long or too close to the fire you'll relax so much that you'll become an inedible burnt mess. Step 7: Emerge From Your Cocoon. If a phoenix had a chrysalis, it would look like this. Unwrap yourself with aplomb and instantly become the life of the party! Invite everyone to grab a spoon (or stick) and try a chunk of your delicious chocolatey body!", ["bonfire-banana-boat_0", "bonfire-banana-boat_1", "bonfire-banana-boat_2", "bonfire-banana-boat_3", "bonfire-banana-boat_4", "bonfire-banana-boat_5", "bonfire-banana-boat_6", "bonfire-banana-boat_7"]] [41236, "Introduction: Mardi Gras King Cake. My family's favorite cake is King Cake! A King Cake is associated with Mardi Gras (it is also linked with Epiphany and the Christmas season, according to Wikipedia). King Cakes have a small trinket (we use a small plastic golden baby or a coin) hidden beneath a slice. The person who gets the piece of cake with the trinket is King or Queen of the Day! Sometimes the person who receives the \"baby\" must provide the King Cake for the next gathering of the season. It is the perfect way to guarantee a series of King Cakes! The King Cake comes in a variety of styles. This instructable will demonstrate a traditional New Orlean's King Cake. My daughter and I usually bake a Pillsbury 'Funfetti\" cake version and call it good. But it is no comparison to a traditional King Cake. The traditional recipe is a ring of twisted bread topped with royal icing and decorated in Carnival colors of purple, green, and gold. (Gold for power, green for faith and purple for justice).General information: The King Cake was served on \"Little Christmas\" or \"Kings' Day\" for the Feast of the Epiphany, celebrated Jan. 6. Although the ritual of the King Cake can be found during the days of the Roman Empire, King Cake parties in New Orleans are recorded back to the eighteenth century. (See the sites listed below). One web site reports that NOLA bakeries sell 4,000-5,000 king cakes each day during the Carnival season, and cakes are shipped all over the world!More Information: http://en.wikipedia.org/wiki/King_cakehttp://www.mardigrasunmasked.com/mardigras/king_cake.htmhttp://www.nola.com/mardigras/food/?kingcake.htmlhttp://www.nolanotes.com/2008/01/12/nolas-love-affair-with-king-cakes/Recipes: http://www.nolacuisine.com/2007/01/06/king-cake-recipe/http://www.nola.com/mardigras/about/index.ssf?/mardigras/about/content/stories/kingcakeu.html Step 1: Gather Tools and Ingredients:. As I said, there are many different ways to make a King Cake. For this instructable, I used Mam Papaul's Mardi Gras King Cake Mix (cost about $6.00). It has nearly everything you will need to make a nice King Cake. I am loosely following the directions on the box. (I have two little helpers, making any baking event truly unique!)\nIn addition to the box of Mam Papaul's Mardi Gras King Cake Mix (available on the internet) you will need: \n1 cup hot water\n1 egg\n1 stick of butter\nExtra Flour\nMeasuring Spoons\nMeasuring Cup\nBaking Sheet\nRolling Pin\nSpatula\nWood Spoon\nMixing Bowls\nBlender (not necessary)\n Step 2: Mix Dry Ingredients. Open the box, and mix together the cake mix and the yeast. \n Step 3: Add Water, Butter and Egg. Add 1 Cup of warm water and .5 cup of butter. (The butter will melt from the warm water and kneading, but I premelted my butter on the stove). Mix well. Add the egg. Knead the dough for 3.5 minutes. Step 4: Rise and Roll. Set bowl of dough in a wam place for about 30 minutes. After the dough has doubled in size, place it on a floured surface and roll out the dough into a 5\" x 30\" rectangle. Step 5: Add Brown Sugar-Pralines. Mix 2 tablespoons of melted butter with the brown sugar-praline mix (you can add your own ingredients here, such as nuts or figs), and spread evenly over the rectangle. From the long side, roll the dough and pinch the edges to seal. Step 6: May the Circle Never Be Broken. Place dough on a baking sheet and shape into an oval. Let rise in a warm place for about 30 minutes. Step 7: Bake. Bake cake in a preheated oven at 375 degrees for about 25 minutes. Let cool. \n Step 8: Royal Icing. Make the royal icing by adding 1 tablespoon of water to the white glaze mix. (I added too much water and the icing is a tad runny). Step 9: Decorate!. Spread icing on cake. Sprinkle the colored sugar crystals on the icing. Remember, the traditional colors of Carnival are purple, green, and gold. Gold for power, green for faith and purple for justice. I tried to represent each color evenly, but others may have different opinions. \n Step 10: Hide the Baby! . Hide the golden baby under the cake. (Warning! Do not put it in the cake, as someone might swallow it!)\nNote: Some say the baby represents the baby Jesus. \n Step 11: King or Queen of the Day! . Serve and eat the cake! Whomever gets the slice that has the golden baby under it is the King or Queen! My kids anxiously await cake eating time, and I let them choose where their piece will come from! King Cakes are a great event in our home!(As of tonight, the golden baby has not been found, and only about 3 slices remain!). Last year, we held a King Cake party, and the person who received the golden baby was responsible for the next party. FYI: Serving Size: 98gCalories: 360Total Fat: 12gTotal Carbs 55gProtein 7g ", ["mardi-gras-king-cake_0", "mardi-gras-king-cake_1", "mardi-gras-king-cake_2", "mardi-gras-king-cake_3", "mardi-gras-king-cake_4", "mardi-gras-king-cake_5", "mardi-gras-king-cake_6", "mardi-gras-king-cake_7", "mardi-gras-king-cake_8", "mardi-gras-king-cake_9", "mardi-gras-king-cake_10", "mardi-gras-king-cake_11"]] [41237, "Introduction: One Pot Chicken Tetrazzini. I needed a break from all the stews and soups I have been making lately, but I still felt like a one pot meal. This super easy chicken tetrazzini takes little effort and not much time to create a rich and filling centerpiece to a meal.Ingredients:2 large chicken breasts, cubed1 lb pasta (I used fusilli)8 tbsp butter1/2 cup flour4-5 cloves garlic1 lb mushrooms, sliced2 cups milk6 cups chicken broth1/4 cup Parmesan cheese, freshly gratedSalt and pepper, to tasteHelpful Gear:Enamelware Dutch Oven Step 1: Brown Chicken and Mushrooms. In a dutch oven on medium heat, melt 4 tbsp of the butter and add mushrooms, minced garlic, and cubed chicken. Stir frequently, cooking for 5-10 minutes until chicken is white (depending on the size of your cubes). Set chicken and mushroom mixture aside and drain liquid from dutch oven. Step 2: Sauce Time. Melt the remaining butter and add flour, stir until incorporated. Add and broth and milk and bring to a boil, stirring frequently to prevent scalding. Reduce heat to low and add chicken and mushroom mixture and pasta. Step 3: Cook. Cover and cook for 15 minutes, stirring at least every 5 minutes. Uncover and cook for an additional 10-15 minutes until pasta is cooked al dente, slowly stirring every 5 minutes and incorporating a little cheese each time.Garnish with more cheese on top and/or chopped parsley.Serve and Enjoy!", ["one-pot-chicken-tetrazzini_0", "one-pot-chicken-tetrazzini_1", "one-pot-chicken-tetrazzini_2", "one-pot-chicken-tetrazzini_3"]] [41238, "Introduction: How a 4 Year Old Makes a Chicken Sandwich. Step by step instructions how a 4 year old makes a chicken sandwich while visiting Grandma. Step 1: Get Out Bread. It's ok if the top crust part get's torn off because the bag wasn't opened far enough. No one REALLY likes to eat that part anyway. (I stuffed it in my mouth and bit it, but my Grandma said I didn't have to eat it, we could feed it to the birds later) Step 2: Mayo. Next put some mayonnaise on the bread. Not too much, you can always add more later. Besides it's not really good for you. Step 3: Spread Mayo. Step 4: Lick the Butter Knife. Don't waste any mayo, lick the knife. NOTICE -- twice now, it has been suggested that this instructable needed a warning about licking knives. (1) The title makes it clear that a 4 year old is making the sandwich, and one could assume Grandma wouldn't give the little chef a sharp knife to work with, much less allow him to lick it. However, to satisfy the Safety Police: WARNING - NEVER LICK A SHARP KNIFE, YOU COULD GET HURT, CUT, BLOODY, INJURED, MAIMED and/or otherwise spoil a good time Step 5: Check Mayo Coverage. The mayonnaise has to go all the way to the edges. If you don't do that, you're going to get a really dry bite that doesn't taste so good and you'll have to drink half your milk to wash it down. Step 6: Measure for Cutting. Step 7: Cut the Bread. Step 8: Add the Chicken. You have to cover the whole bread, no bread showing! Step 9: Add Salt. Have your Grandma put salt on. It's better if she does it because salt comes out fast and too much is icky and you can't take it off very good. (BTW - Chef Ethan took this picture all by himself) Step 10: Open the Pepper. This isn't as easy as you think. (BTW - my pajamas say, \"What happens at Grandma's house stays at Grandma's house\" My Mom got them for me and my Grandma LOVES them!) Step 11: Add Pepper. Not too much! Step 12: Close Sandwich. Step 13: You Need Some Veggies. You should always have some veggies or fruit every time you eat. My favorite veggie when I'm at Grandma's is frozen sweet corn. You can just pour it on your plate. You don't need a spoon or fork. I like how it crunches when it's still frozened. Step 14: Eat and Enjoy!. THIS IS THE BEST DELICIOUS SANDWICH EVER! Don't forget to feed the torn off top of the crust to the birds. And Grandma says don't forget to put away stuff and do the dishes, too. ", ["how-a-4-year-old-makes-a-chicken-sandwich_0", "how-a-4-year-old-makes-a-chicken-sandwich_1", "how-a-4-year-old-makes-a-chicken-sandwich_2", "how-a-4-year-old-makes-a-chicken-sandwich_3", "how-a-4-year-old-makes-a-chicken-sandwich_4", "how-a-4-year-old-makes-a-chicken-sandwich_5", "how-a-4-year-old-makes-a-chicken-sandwich_6", "how-a-4-year-old-makes-a-chicken-sandwich_7", "how-a-4-year-old-makes-a-chicken-sandwich_8", "how-a-4-year-old-makes-a-chicken-sandwich_9", "how-a-4-year-old-makes-a-chicken-sandwich_10", "how-a-4-year-old-makes-a-chicken-sandwich_11", "how-a-4-year-old-makes-a-chicken-sandwich_12", "how-a-4-year-old-makes-a-chicken-sandwich_13", "how-a-4-year-old-makes-a-chicken-sandwich_14"]] [41239, "Introduction: Very Easy Chocolate Fondant. Chocolate is good. Chocolate melting in your face is better! That is why this easy recipe is perfect for anybody that has a liking for chocolate.Finally I am back with another instructable! it took a while, but here we are! Let's jump right into it! Step 1: Ingredients. 40 g Caster Sugar40 g Cake Flower30 ml Cacao80 g Butter80 g Dark Chocolate2 Eggs1 Egg yolk Step 2: Melting the Chocolate. Prepare a double cooker on the stove.Add the butter and wait for it to start melting a bit.Now add the chocolate and mix it until you get a single colour.You can also start preheating the oven to 180 degrees Celsius now (356 Fahrenheit) Step 3: Preparing the Batter. Add the sugar, eggs and egg yolk into a mixing bowl and mix it thoroughly. The mix must roughly double in size.Now add the molten chocolate and butter to the egg mixture and mix it all together.The last step is to fold the flower into the mixture. Do not just mix it, make sure that you fold the batter. Step 4: Baking. Prepare the mold of your choice with spray and cook or line it with butter and devide the batter equally into four molds.Place in the oven for 8 minutes and then leave them out to cool down. Once they are cool enough to handle with ease, you can carefully tip the mold over on a plate and gently wiggle it to loosten the fondant onto the plate. Step 5: Chocolate in Your Face!. Now you can serve them!We had ours with some strawberries, but it is a perfect match for some ice cream!Let me know what you think, share your efforts and please vote for me!Thanks for reading!", ["very-easy-chocolate-fondant_0", "very-easy-chocolate-fondant_1", "very-easy-chocolate-fondant_2", "very-easy-chocolate-fondant_3", "very-easy-chocolate-fondant_4", "very-easy-chocolate-fondant_5"]] [41240, "Introduction: How to Make Green Caviar. Hello my dear friends! In today's video I'm going to show you how to make green caviar. First, we need one pack of jelly, I picked kiwi flavored jelly, so I'll get green caviar. If you don't like kiwi, you may choose any other jelly with any flavor. For example, strawberry, pineapple, etc. The color of caviar will be also different. We take a syringe for 20 ml, sunflower oil, 300 ml of tap water, and any vessel. First, pour sunflower oil into a glass and put in freezer for about 30 minutes. Let's male jelly, while oil is freezing. One pack is rated at 400 ml of boiled water, but we are going to use just 300 ml to make caviar more flavored. Add the contents of the pack into the boiled water, and mix till dissolving. Let's move to the most interesting part, fill the syringe with jelly syrup, and drop it little by little into frozen oil. Due to the temperature difference we get such beautiful spawns.Do you know?The biggest water melon flavored jelly in the world of 35 thousand liters cost 14 thousand dollars.It was exposed on 5th of February 1981 at Roma Street Forum, Australia.https://youtu.be/-5SZ1-juwQw Step 1: You May Prepare Caviar of Any Color at Home, As We Are Going to Use Colored Jelly With the Flavor You Like Best of All.. Step 2: We Need Only One Jelly Pack, a Syringe and Sunflower Oil for Making Colored Caviar.. Step 3: If You Want to Store Colored Caviar, Do Not Drain It Off and Cover It With Cling Film. Hand Made Caviar May Store This Way for About a Week. Make Sweet Colored Caviar at Home!. ", []] [41241, "Introduction: Charcuterie Board . I love cheese, I love meat, and I love bread. Technically cheese/charcuterie plates/boards are appetizers, but my husband and I often enjoy them as a meal for lunch or dinner. One of my favorite things about this type of food is the variety, you can mix and match however you like. Creating your own charcuterie board can give you the feeling of being in France or Italy, without the airport lines and extra fees. A professional looking board can be whipped up in minutes and it doesn't have to break the bank. This Instructable focuses on creating a delicious meat platter. Step 1: Meat. Select an assortment of precooked/cured/preserved meats such as salami, prosciutto, sausages, pates, and spreads. I am not a fan of pre-sliced packaged prosciutto, so I get mine at the deli counter at Whole Foods--it is hands down one of the better prosciuttos I've tried. Step 2: Cheeses. Selecting cheeses for your board is pretty easy. It's recommended to have a soft, semi soft, firm and a hard cheese. Brie is a good soft cheese, as is mozzarella (not the shredded/fake stuff) or goat cheeses. Gouda and bleu cheese are good semi-soft. Hard cheeses are aged such as parmesan and asiago, or my favorite---Santori's Rum Runner. Step 3: Accompaniments . Spreads and jellies, fresh/dried fruits, vegetables, nuts, olives, crackers and bread all make great accompaniments to a platter. Step 4: Putting It All Together. When planning for a group of people, about 5oz of food is a good rule of thumb. Place all of your meats and accompaniments on a nice tray and enjoy! ", ["charcuterie-board_0", "charcuterie-board_1", "charcuterie-board_2", "charcuterie-board_3", "charcuterie-board_4"]] [41242, "Introduction: Danby DAR440BL Kegerator - CO2 Tank Relocation. I originally put the CO2 tank inside the kegerator for minimal footprint. There are two problems with this - regulator access means moving kegs out of the way, secondly the CO2 tank being cold drops the tank pressure. There will have to be a follow on project to hide the tank somehow, the utility benefits don't completely outweigh the loss of aesthetics. Step 1: Tools List. Tools - Cordless Drill 18\" x 5/16\" drill bit (3/8\" would have been better) Headlamp Step 2: Find Safe Location to Drill Hole. Hitting a cooling line inside the refrigerator wall or cooling plates inside the refrigerator is to be avoided. I settled on the final location by googling and checking with hand for absence temperature difference (indicating a nearby cooling line underneath the metal skin). The drilling was done inside to outside, to provide near clearance to the cooling plates and other hardware. The long drill bit made this job very easy, I could see a problem using a shorter drill bit as the walls are thick and not much room for drill clearance. Step 3: Finished Hole . The hole was drilled 5/16\", I had to open it up to around 3/8\" for free clearance. TheC O2 line was pushed through, outside -> inside then connected to gas T. ", ["danby-dar440bl-kegerator-co2-tank-relocation_0", "danby-dar440bl-kegerator-co2-tank-relocation_1", "danby-dar440bl-kegerator-co2-tank-relocation_2", "danby-dar440bl-kegerator-co2-tank-relocation_3"]] [41243, "Introduction: Irish Barmbrack Tea Cake. Irish Barmbrack tea cake is a traditional Halloween treat in Ireland. Dried fruit & spices make it extra delicious! Try my yeast-free version!Barmbrack (bair\u00edn breac in Irish) or Barnbrack can be found in every single shop in Ireland around Halloween. While you can make it at home into any shape you like, Irish barmbrack is usually sold in flattened rounds. This great sweet treat is widely enjoyed toasted and topped with butter. Oh, and don\u2019t forget a cup of tea!Read more -> www.happyfoodstube.com/irish-barmbrack-tea-cake-recipeVisit my blog for more tasty recipes - www.happyfoodstube.com Step 1: Watch the Video for This Recipe:. www.youtube.com/watch?v=wJm-MTaklh8 Step 2: Ingredients:. 300g (10.5oz) Plain Flour300ml (10.14fl oz) Cold Strong Tea250g (8.8oz) Raisins150g (5.3oz) Brown Sugar4 Teaspoons Baking Powder1 Medium Egg1 Teaspoon Cinnamon Step 3: Directions:. Throw the raisins in a bowl and pour the tea over. Place the bowl in the fridge and let the raisins soak overnight.The following day:Preheat the oven to 180C/356F.Combine all the ingredients in a mixing bowl including the raisins & tea (Note: some raisins may absorb more liquid than others so you might end needing to add more tea. To be ready, have some extra cold tea ready on hand).Line a loaf tin with baking paper and pour the mixture over.Transfer in the oven and bake for 1 hour or until baked throughout.Enjoy with butter and/or jam as well as a cup of your favorite tea/coffee! Step 4: FOLLOW, COMMENT AND SUGGEST. \u25ba DON\u2019T FORGET TO FOLLOW ME ON INSTRUCTABLES, OVER 200 RECIPES AND TUTORIALS!LEAVE YOUR COMMENTS, QUESTIONS, IDEAS AND SUGGESTIONS!\u25ba Website: www.happyfoodstube.com\u25ba Pinterest: https://www.pinterest.com/happyfoodstube\u25ba YouTube: www.youtube.com/happyfoodstube\u25ba Google+: https://plus.google.com/+happyfoodstube\u25ba Facebook: https://www.facebook.com/happyfoodstube\u25ba Instagram: http://instagram.com/happyfoodstube\u25ba Twitter: https://twitter.com/happyfoodstube", ["irish-barmbrack-tea-cake_0", "irish-barmbrack-tea-cake_2", "irish-barmbrack-tea-cake_3", "irish-barmbrack-tea-cake_4"]] [41244, "Introduction: Quick Wholewheat Bread Rolls. As we are from Swiss and Italian roots, we love to eat real good and crunchy bread. But we live in Asia, where it is hard to find these European style breads. Of course you can find them in hotel bakeries but they cost a fortune. So I bake my own.\u00a0 I bake with yeast or even with sour dough, sometimes easy recipes, sometimes quick ones.\u00a0This is a quick bread... well for a handmade bread this is quite quick. How you decorate them or even arrange them on the tray is up to you. I arranged mine like a wreath and sprinkled them with sesame and chia seeds. They are quickly done, no special work, so if you have visitors or for breakfast on a weekend they are perfect. Step 1: . For 8 bread rolls: 500 g strong Wholewheat Flour 1 pack Dried Yeast (7 g) 300 ml warm Water 3 tbsp Sunflower Oil 1 tsp Salt Some sesame or chia seeds for decoration. Step 2: . I used the bread machine to knead my dough, just use the dough circle and let it rise in the machine. You can also use the kitchen machine to knead your dough and then cover it and let it rise at a warm place for 1,5 hours. Or you can knead it by hand until it is not sticky anymore and then cover it and let it rise at a warm place for 1,5 hours. Than knead the dough again and cut it into 8 (or more) pieces and roll each piece into a ball. Now turn the pieces over and fold with a finger the sides into the middle until the roll is nice and round and the top is stretched. Pinch together the bottom of the roll, so it will not open. I then formed mine into an oval shape. Step 3: . Preheat the oven to 250 C. Put the rolls on a baking tray and let them rest covered for another 20 minutes. Sprinkle with chia or sesame seeds and bake at 250 C for 10 minutes. Spray the sides and the bottom of the oven with water, to create steam. Reduce the heat to 220 C, let the steam out and bake for another 20 minutes. Let the bread rolls cool completely.", ["quick-wholewheat-bread-rolls_0", "quick-wholewheat-bread-rolls_1", "quick-wholewheat-bread-rolls_2", "quick-wholewheat-bread-rolls_3"]] [41245, "Introduction: How to Create an Apple Swan. Complete tutorial of how to make an apple swam. Decorative and edible. Step 1: Step 1: What You Will Need. A nice shiny apple in proportionate size all the way around. Two butter knifes of the exact same size . Some lime juice to prevent the apple from oxidizing before assembly, one paring knife,a cutting board and a garnishing plate for the final photo of the completed apple swan. Step 2: Step 2: Creating the Body. Cut the apple in half at a diagonal angle as seen in the photo above making sure to cut through where the stem was. You should not get a star when you cut the apple in half. Cut one half slightly larger than the other half. Remove the seeds. They will be used as the eyes of the swan. Step 3: Step 3: Creating the Body Continued. Take the larger half of the apple and place it face down on the cutting board. Place each butter knife on the sides of the apple as seen in the photo. This will allow for straighter cuts and evenness throughout the wings. Place your knife slightly to the right of the core and carefully cut down until the paring knife touches the butter knives. Cut again by place the paring knife on top of the butter knives and cutting into the apple until it intersects with the other cut previously made.Repeat these steps until you finish one side of the swan. Repeat for the other side as seen in the photo. After each new cut, be sure to spray some lime juice on the apple to prevent oxidation. Step 4: Step 4: Creating the Body Continued. Do the same exact thing to the other side of the apple, making sure to move the first cut slightly to the left of the core. Create a spot for the head to be placed. As seen in the photo, cut a portion of the from half out. Make sure not to cut to far back or to thin on each side. The apple should look like the picture. You will begin to see the formation of a swan body once the feathers are placed on the staggering manner. Step 5: Step 5: Carving the Head. To create the head, use the other half of the apple originally cut. Cut a few slivers from it as seen in the photo. Continue my taking one sliver that is slightly curved at the top and crave out the shape of the swans head. Use this photo above as a reference. Step 6: Step 6: Putting It All Together. Once the head is carved, grab the seeds. Slightly push into the head portion to make sure the seed will stick in the swans head. Step 7: Step 7: You Created an Apple Swan. Assembly and placement of the head. You created an apple swan. Step 8: . Step 9: . ", ["how-to-create-an-apple-swan_0", "how-to-create-an-apple-swan_1", "how-to-create-an-apple-swan_2", "how-to-create-an-apple-swan_3", "how-to-create-an-apple-swan_4", "how-to-create-an-apple-swan_5", "how-to-create-an-apple-swan_6", "how-to-create-an-apple-swan_7"]] [41246, "Introduction: Lassi Variations(yoghurt Drinks). -Lassi is one of the popular indian beverage started in green fields of punjab and now served in whole of india.-This was prepared and served to farmers or workers for long sunny day to keep them hydrated.It is best drink for summer and keep you refreshed whole day.-It can be made sweet or salted up to our preference-You can also add fruits like mango to prepare fruit lassi and also mint and spices to prepare mint masala lassiHere i will show diffrent lassi variations Step 1: Dilute Yoghurt. -I will show diffrent variations of lassi. To prepare diffrent variations of lassi first we need to dilute yoghurt with water-I have taken one large cup of yoghurt and transferred to bowl.Add half cup of water to it and whisk it. Step 2: Divide Diluted Yoghurt in to 3 Portions. -To show diffrent variations i added this diluted yoghurt in 3 glasses with which i make salt ,sweet and mint masala lassi. Step 3: Basic Salt Lassi. -I have taken one portion of divided yoghurt and transferred to blender.Add salt as per taste and blend in blender.-You can see nice froth at top after blending.-Transfer salt lassi to glass and serve Step 4: Sweet Lassi. -Sweet lassi is another variation of lassi. Now take 2nd portion of diluted yoghurt and transfer to blender-Add cinnamon powder , sugar and blend in blender until you see froth at top. Step 5: Transfer Blended Sweet Lassi to Glass. Blend sweet lassi ,top with cinnamom powder and transfer to glass and serve Step 6: Mint Masala Lassi. -Mint masala lassi is very tasty with spices and mint flavourIngredients for mint masala lassi:-Half tsp black salt-Half tsp roasted and crushed cumin-1/4tsp chat masala-Tsp curry leaves(optional)-Half tsp pepper powder-few mint leaves.For mint lassi first dry roast cumin seeds and crush them Step 7: Procedure for Mint Masala Lassi. -Now i have taken my 3rd portion of diluted yoghurt and transferred to blender.-Add all spices blacksalt,crushed cumin,black pepper Step 8: Add Remaining Spices. -Add remaining spices chat masala,few curry leaves and mint leaves Step 9: Blend . -Blend mint masala lassi and transfer to glass Step 10: Mango Lassi. -Lassi can also be prepared by adding any fruits of your choice like mango ,banana,grapes-I prepared lassi by adding mango pulp.Ingredients:-Cup of yoghurt-3 tbsp mango pulp-Few chopped almonds-crushed cardamom-sugar Step 11: Procedure for Mango Lassi. - Take yoghurt,mango pulp ,cardamom and almonds in blender. Add sugar and blend .-Transfer to glass and serve", ["lassi-variations_0", "lassi-variations_1", "lassi-variations_2", "lassi-variations_3", "lassi-variations_4", "lassi-variations_5", "lassi-variations_6", "lassi-variations_7", "lassi-variations_8", "lassi-variations_9", "lassi-variations_10", "lassi-variations_11"]] [41247, "Introduction: Peanut Butter & Pretzel Ice Cream Cake. This was my first time making an ice cream cake, so I was delighted at how simple it was to make! I was inspired by this recipe for a Snickers ice cream cake: http://www.lifeloveandsugar.com/2013/05/28/snicker...The great thing about this recipe is that it doesn't involve trying to butcher a rectangular carton of ice cream into the shape of a circle. The ice cream in this recipe is simply a mixture of cream cheese, cool whip and a few other ingredients. It is thick enough to sit on top of the brownie layer without sinking in, but viscous enough to allow itself to be easily poured into a cake pan. Step 1: Get the Gang Together. Ingredients:2 boxes brownie mix. (Top tip: If, like me, you only have cake mix to hand, you can still make brownies by simply adding 1 egg, 1/4 cup oil and 1/4 cup water, then bake at 350F for 20 mins.)60ml milk225g cream cheese55g brown sugar500g smooth peanut butter225g Cool Whip (or 240ml heavy whipping cream, 2 tbsp of powdered sugar and 1 tsp of vanilla)1 bottle chocolate syrup1 bottle caramel syrupMini pretzelsReese's Minis (220g bag)Equipment:8 inch springform panBaking parchmentCling filmHand or stand mixer Step 2: Bake Your Brownies!. 1. Follow the instructions on the box to make two circular brownies. If, like mine, your brownies have sunk in the middle, then I'm afraid you're going to have to eat the taller section to ensure that you have a nice flat surface to work on. It has to be done.2. Once the brownies have cooled, wrap them in cling film and pop them in the freezer, ensuring they are kept flat. This will make everything easier and less fragile when you're assembling your cake.Keep the brownies in the freezer for at least 3 hours. Step 3: I Scream, You Scream. Now that your brownies are good and frozen, its time to get cracking on the peanut butter ice cream.1. Add the milk, sugar, cream cheese and peanut butter to a large bowl, and mix until combined.2. Tip in your Cool Whip, and mix again until delicious soft, peanutty peaks form. At this point you may wish to taste your mixture. You never know, it could be poisoned, so you had better check.I'm glad it wasn't. If you still have any ice cream left, now its time for the assembly of your cake. Step 4: Assembly. 1. Cut a circle of parchment paper with two \"handles\". These will make it easier to move the cake once it has been assembled and frozen solid. Place this in the base of your 8 inch springform pan which you used for your brownies. 2. My brownie layers were taller than the springform pan before the ice cream layers had even been added, so I extended the height of the pan with a strip of parchment paper, wedged in by the first brownie layer. (See pic 4)(The ice cream mixture is thick, so even the little support provided by the parchment is enough to keep the layers neat.)3. Once your first brownie is in the base of the pan, spread 120ml of chocolate syrup, and 120ml of caramel syrup over the brownie. 4. Add 1/3 of your available toppings. In this case, Reese's and pretzels.5. Split your ice cream mix in half and spread this on next.6. Now place your second brownie on top and apply gentle pressure.7. Spread on chocolate and caramel syrups again8. Add another third of your toppings9. Spread the rest of your ice cream on top10. Pop the cake in the freezer, parchment paper and all. Step 5: The Finishing Touches!. Now I got a bit excited and took my cake out before it was ready, so mine was a bit melty.. Don't do that. Wait at least 4 hours, and then you can begin removing your cake from the tin.After peeling off the parchment around the side, the handles can be used to lift your cake out of the tin base and onto a plate. Next, pinch a handle and slide it out from underneath the cake. As it is sitting against the dry brownie layer it should slide out quite easily.Decorate the top of your cake with the remaining toppings, and then drizzle the top with as much syrup as you desire.Serve immediately, or hide it at the back of the freezer if you want to keep it for yourself.", ["peanut-butter-pretzel-ice-cream-cake_0", "peanut-butter-pretzel-ice-cream-cake_1", "peanut-butter-pretzel-ice-cream-cake_2", "peanut-butter-pretzel-ice-cream-cake_3", "peanut-butter-pretzel-ice-cream-cake_4", "peanut-butter-pretzel-ice-cream-cake_5"]] [41248, "Introduction: Meatballs and Spag. The meatballs are basically a chocolate cake with red food colouring just a little less cocoa powder.For the spaghetti I made the mixture out of Alpro Soya Custard, almond milk and ice cream, and added agar agar.I syringed it into a 2 meter 4mm tubing and set it in an ice bath. After 5mins push it out in the bowl required. I made a strawberry coulis with frozen strawberries and a little yellow colouring in just the take the crazy red away.And just for a final effect i grated white chocolate on top. I also found that it lasts around 2days in the fridge.", ["meatballs-and-spag_0"]] [41249, "Introduction: Oreo Truffles. How to make these easy, yet delicious treats. Step 1: Gather. Ingredients\n1. One 8oz package softened cream cheese\n2. One 16 oz package Oreos\n3. 12 oz of bittersweet baking chocolate\nOther items\n1. Cookie sheet\n2. Waxed paper\n3. Microwave safe bowl\n4. Large mixing bowl\n5. Wooden spoon\n6. Two forks\nYield: About 30 truffles Step 2: Prepare the Oreos. (1) Take all of the Oreos out of the package and crush them into fine crumbs. Include the cookie and the cream filling.Place the cookies into a gallon sized Ziplock bag, using a rolling pin to crush them.\u00a0 You may also use a food processor on low speed.\n(2) Pour crumbs into a large mixing bowl. Step 3: Mix. (1) Take out 1/4 cup of the crumbs and set aside for later.\u00a0\n(2) Place the softened cream cheese into the mixing bowl with the Oreos and use a wooden spoon to mix it until creamy.\n(3) With your hands, take bite-sized pieces of the mixture and roll into a small ball. Place each ball on a waxed paper lined cookie sheet.\n(4) When all the balls have been formed, place the cookie sheet into the freezer for about 45 minutes or until the balls have hardened. Step 4: Melt. (1) After the truffles have hardened, break up the chocolate squares, place in a microwave safe bowl, and melt according to package instructions.\u00a0Generally this is on low power for 30 seconds at a time, stirring often. Step 5: Dip. (1) After the chocolate has been melted, place one or two truffles into the bowl at\u00a0 a time.\n(2) Roll the balls around until they are completely covered in chocolate.\n(3) Using two forks, remove one truffle at a time and replace it onto the waxed paper lined cookie sheet.\n(4) Immediately sprinkle some of the remaining Oreo crumbs onto the wet chocolate. Step 6: Freeze and Enjoy. (1) When all of the balls have been covered in chocolate and Oreo crumbs, place the cookie sheet back in the freezer for 5-10 more minutes, or until the chocolate has hardened.\n(2) Remove the truffles from the cookie sheet and display on a plate for everyone to enjoy.\n(Or you may want to hide them, because they tend to disappear quickly.)", ["oreo-truffles_0", "oreo-truffles_1", "oreo-truffles_2", "oreo-truffles_3", "oreo-truffles_4", "oreo-truffles_5", "oreo-truffles_6"]] [41250, "Introduction: Spritz Cookies With Royal Icing. A while ago I went to a farmers market and there was a cookie shop selling some small bite sized cookies with a drop of royal icing on the top of them. \u00a0They were very light, buttery cookies and without knowing\u00a0you\u00a0would eat a ton of them. \u00a0I have been trying to reproduce them and have finally produced a recipe that is very similar to them. Step 1: The Ingredients. \n For the Cookies you will need: \t\t3 sticks of butter\n\t\t1 cup of sugar\n\t\t1 tbsp of vanilla extract\n\t\t2 egg yolks\n\t\t3 1/2 cups of flour\nFor the royal icing you will need: \t\t2 egg whites (about 3oz.)\n\t\t1 Tbsp. vanilla\n\t\t4 cups of confectioners suger\n\t\tWater\n\t\tFood coloring\u00a0\nAdditional supplies you might need, but do not have to have (what I used): \t\tA seasoned baking stone\n\t\tA cookie press\n\t\tSilpat\u00a0baking mats\u00a0http://www.bedbathandbeyond.com/product.asp?SKU=11556167 Step 2: Mixing the Cookies. \n For the cookies: \t\tCream the butter and sugar together in a bowl.\n\t\tAdd the egg yolks and\u00a0vanilla\n\t\tThen start by mixing in the flour 1 cup at a time.\nWhen you are done mixing you will get one large lump of dough that is able to be put in a cookie press or rolled flat with a rolling pin. Step 3: Making the Royal Icing.. \n For the royal icing: \t\tPlace the egg whites in a high speed mixer or hand mixer and beat the egg whites for about 3 min on high.\u00a0 You want them to be foamy but not at the merange state.\u00a0\n\t\tAdd in the vanilla flavoring and beat again for a minute or so.\u00a0\n\t\tThen 1 cup at a time add in the confectioners sugar.\u00a0 It will be thick when you are mixing.\n\t\tAdd small amounts of water to the icing to thin it out. You will want it to be about the thickness of honey or molasses when you are done mixing.\n\t\tDivide the icing if you want more then one color. Add in the desired amount of coloring and mix well.\nUnused royal icing can be stored in the fridge for up to a week, just make sure to thoroughly stir it again before using.\n Step 4: Baking. Heat the oven to 350\u00baF.\nLoad your cookie dough into the cookie press or roll it out. press/cut the cookies out onto the baking stone/un-greased\u00a0cookie sheets and bake them in the oven for 13 minutes. \u00a0Remove them from the oven and let them cool on the baking stone/ cookie sheet for about 10-15 min. \u00a0 Step 5: Icing the Cookies. After the cookies have completely cooled take the royal icing and begin dipping the tops or piping the royal icing on the top of the cookies.\u00a0 Now you can place them on the silpats/waxpaper to let the royal icing harden.\u00a0 I left them out overnight, if you have a fan in your kitchen they should be ready much sooner.\u00a0\nThese work perfect for Christmas cookie plates or for parties in general.\u00a0 Nice thing about them is you only have to make one type of cookie but if you make multiple colors of the royal icing it looks like a large variety of cookies when it is on a platter.", ["spritz-cookies-with-royal-icing_0", "spritz-cookies-with-royal-icing_2", "spritz-cookies-with-royal-icing_3", "spritz-cookies-with-royal-icing_4", "spritz-cookies-with-royal-icing_5"]] [41251, "Introduction: 20 Min - Eggplant & Tomato Gratin. This tutorial will show you how to make a delicious eggplant and tomato gratin in 20 minutes! Step 1: Gather the Ingredients!. Ingredients:-1 long eggplant-3 tomatoes-1/3 cup olive oil-2 tbsp minced garlic-\u00bd teaspoon salt, -\u00bd teaspoon white pepper-1 tbsp chopped parsley-1 tbsp dried oregano-\u00bd teaspoon red chili powder (mild)-3 Emmental cheese slices (you can also use Mozzarella sliced cheese in this recipe, it's simply delicious!) Step 2: . In a large bowl, mix together all the seasoning ; Olive Oil, \u00bd teaspoon red chili powder, 1 tbsp chopped parsley, 1 tbsp dried oregano, 1 tbsp minced garlic, \u00bd teaspoon salt, and \u00bd teaspoon white pepper.Slice the eggplant and tomatoes in thin round slices. Cut the cheese in 1 inch (2.5 cm) thick slices as shown in the pictures.Dip each eggplant slices into the mixture. Arrange the eggplant slices in a baking dish, alternating them with cheese and tomato slices. Step 3: . Add a drizzle of Olive Oil. Sprinkle with parsley, minced garlic, salt and oregano.Bake for 20 minutes in a 392 degrees F oven (200 degrees C). Step 4: Enjoy!. ", ["20-min-eggplant-tomato-gratin_0", "20-min-eggplant-tomato-gratin_1", "20-min-eggplant-tomato-gratin_2", "20-min-eggplant-tomato-gratin_3", "20-min-eggplant-tomato-gratin_4"]] [41252, "Introduction: How to Make a Macchiato. A macchiato is a beautiful, and tasty scientific drink.It consists of layers of Chocolate, foam, milk, and coffee. And with the right tools and proper techniques, they are very easy to make.I have separated this instructables into several steps. Grinding Tamping and Pouring, Foaming, and Layering. Each step needs proper techniques and practice to do it successfully.For this you will need:Espresso MachineEspresso CupsCoffee BeansCoffee GrinderThermometer MilkChocolate Sauce TamperCold Milk Frothing Pitcher Glass CupHere's the finished product Step 1: Grinding, Tamping, Pouring.. Grinding:Ideally you would grind your coffee with a bur grinder, but those can be very expensive, and most people don't have access to one so I will teach you how to use a blade grinder.Coffee is freshest immediately after it is ground. After grinding coffee beans, the oils that were protected inside the bean are exposed to the air which oxidizes and stales the coffee. This occurs immediately after coffee grinding so it is important to tamp and extract the espresso as quickly as possible. The coffee grinder should be ran for 15-20 seconds every time a shot is desired so that only freshly ground coffee is used, for this reason it is not recommended to use pre-ground.Tamping:When your tamping the goal is to make a pellet of coffee that the the hot water from the espresso machine will penetrate evenly. Since the water from the espresso machine is under pressure, the espresso pellet must be hard and evenly tamped. Once your done grinding, put the ground coffee into you filter, use 2.5 to 3 teaspoons for a double shot. Put the filled coffee filter on a sturdy surface, and take your coffee tamper and place it on top of the coffee in the filter. It should fit snugly into the top of the filter. If the tamper is too small, the coffee around the edges of the filter won_x0019_t be compressed, and the water will flow through the grounds there, losing its flavor. Press straight down, applying even, firm pressure. You should aim for about 30 pounds of pressure. Push down, twisting slightly in one direction and lift straight up. The surface of the coffee should be smooth with no crumbs. Brush away any crumbs of coffee from around the edge of the filter and place the filter onto your espresso machine.Pouring:As a general _x0018_rule of thumb_x0019_, the darker the roast the shorter the extraction time should be. For example, espresso uses a Dark roast, and therefore the extraction time is quite short. The ideal rate-of-pour for espresso has the consistency of syrup, About 25-30 seconds.To preserve the flavor of your coffee beans, you must protect them from moisture, light, and above all, air Step 2: Foaming. When foaming your milk, use very cold milk. It is important to keep the milk temperature right above freezing. Keep the steam pitchers in the refrigerator also. This will allow you to steam the milk for a longer period of time. Fill your milk pitcher half way with cold milk and place the tip of the frothing wand about 1/4 inch_x001D_- 1/2 inch_x001D_ below the milk surface level. Then slightly tilt the pitcher (if the bottom of the pitcher is parallel with the floor, tilt the pitcher about 15 degrees). Make sure to tilt the front of the pitcher towards the frothing device. Then release the valve to full blast. You will will hear a high pitched squeal, as this happens you will notice the level of the milk will rise. If you see large bubbles starting to grow on the top of the milk, your wand is too close to the top, and if you see no foam form on the milks surface, and hear a deep, throaty wine, the wand is down too deep.Keep doing this until a foam dome is formed at the very top of the pitcher. Once the temperature reaches 180 degrees, stop heating the milk.This can take a lot of practice to get it just right, so I recommend using an electric milk frother until you master it. Step 3: Making the Layers. Once you have your espresso shots, and frothed milk, take out your glass cup and chocolate syrup.The first thing you pour in is your milk, on the bottom will be your milk, and on top will be the foam.Then pour in your espresso shots right down the middle, you will notice it stays in the middle.Then take out your chocolate syrup and pour it in until you can see it at the button, and then put a thin layer of chocolate on top of the foam. (make sure not to make it too thick or it will sink.)And you have your finished product, a 5 layer macchiato.This is a great example of density. Looking at this drink we can see that Chocolate Sauce is very dense, and the foam is not.Density is a measure of how much mass is contained in a given unit volume (density = mass/volume). Put simply, if mass is a measure of how much \u2018stuff\u2019 there is in an object, density is a measure of how tightly that \u2018stuff\u2019 is packed together.", ["how-to-make-a-macchiato_0", "how-to-make-a-macchiato_1", "how-to-make-a-macchiato_2", "how-to-make-a-macchiato_3"]] [41253, "Introduction: Smashed Potatoes. Smashed potatoes are an easy favorite around our house total time to make them is about 30 minutes or so. Step 1: Prepare Potatoes. Start with about \u00bd pound per person of mini potatoes. I like to use a mix of purple, red and gold. Place in a microwave safe bowel add a little water and cover. Microwave on high for 5 minutes or until soft enough to smash Step 2: Bake and Broil the Potatoes. Spray a cooking sheet with a suitable no stick coating. Place the hot potatoes on the sheet. Then smash them down with a potato masher to about \u00bd to \u00be\u201d thick. Then salt and butter.\u00a0 Pop them into a preheated oven at 350 degrees for 10 minutes. Then broil on high until crispy brown on the top (5 to 7 minutes. Step 3: Enjoy. Remove from the oven, plate and enjoy.", ["smashed-potatoes_0", "smashed-potatoes_1", "smashed-potatoes_2", "smashed-potatoes_3"]] [41254, "Introduction: New Version of Cookies. simple, easy, delicious and beautiful!!!!! Step 1: The Dough. 250g - butter2 - eggs 125g - icing sugar ( also called confectioner sugar)500g of flour 1 teaspoon vanilla extrat or one packetpinch of salt Step 2: The Filling. 100g - almond100g - cajole100g - walnuts100g - hazelnuts100g - raisin100g - candied fruit (optional)honey Step 3: . process the butter, salt and icing sugar with your finger or hand mixer until it creamy; Step 4: . add the eggs and mix it for seconds then add the vanilla extract and the flour process gradually until smooth.the dough should be smooth.important note : the quantity of the flour use it gradually because it depends on the egg's size and the quality of the flour, so even the flour's amount is 5oog, the dough will absorb less flour.tip: when the recipe contains flour and butter always but in your mind that : the quantity of the flour/ 2 = the quantity of the butter and vise versa , the quantity of butter x 2 = the quantity of the flour Step 5: . wrap it with plastic wrap and transfer to refrigerator until chilled. for 15 minutes Step 6: . Preheat oven to 180 degrees. On a lightly floured surface, roll out each disk of dough to a 1/4-inch thickness. Cut out circles using a 4-inch round cutter. Fit each circle into tartlet pan out the dough and transfer it over the individual small tart pans. press gentely the dough of each pan to cover the shape.Prick the dough several times with a fork.then into the oven for 20 to 25 minutes. Step 7: . prepare the filling : combine all dry ingredients with honey Step 8: . after the shells is out of the oven fill each one and then decorate with white or dark chocolate", ["new-version-of-cookies_0", "new-version-of-cookies_1", "new-version-of-cookies_2", "new-version-of-cookies_3", "new-version-of-cookies_4", "new-version-of-cookies_5", "new-version-of-cookies_6", "new-version-of-cookies_7", "new-version-of-cookies_8"]] [41255, "Introduction: Owl Cupcake . This kind of cupcake is known as pull apart cake or cupcake cake. You will need at least 20 cupcakes to make this owl cupcake cake. Step 1: Ingredients and Method. Any kinds of cupcake your like (I use chocolate, recipe below)Any buttercream you like, either SMBC, IMBC, American buttercream, or even whipped cream can be used (I use SMBC, recipe bellow)Grated cheddar cheeseWafer rollsChocolate cookies (sandwiched cookies or regular is fine)Food coloringChocolate chips2 c AP flour2 c sugar 2/3 c cocoa powder 2 tsp BSoda 1 tsp BP 1/2 tsp salt 2 eggs 1 c milk 2/3 c oil 1 tsp vanilla essence 1 cup coffee Mix dry ingredients and add in the rest of the ingredients, beat for 2 minutes. Stir in coffee and pour mixture into prepared muffin/cupcake pans that already lined with cupcake papers. Baked on preheated 350 F for 30 minutes or until knife inserted in center comes out clean.SMBC5 egg whites1 1/4 c sugar1 butter (454 g)vanilla/almond essence (or whatever you like)Place sugar and egg white in a clean bowl. On top of double boiler, stir sugar until melted and hot to the touched (160 C). If its still gritty, its not ready, if its smooth to the touch, its ready.Pour into mixer bowl and beat until room temperature then beat on high until fluffyAdd in butter a little at a time and essence. Keep beating until fluffyAdd food colors once buttercream ready and divided into portions (I let the head part of the owl yellowish, while the rest blue)Place cupcakes on a cake board or serving plate - 2 heads, 3 necks, 4 and 5 bodies, back to 3 then 2 for legs and branch area.Start covering with buttercream and decorating as shown on cover picture.For beak and legs, I colored grated cheese and shaped it as beak and legs.Easy peasy :) Enjoy~", ["owl-cupcake_0", "owl-cupcake_1"]] [41256, "Introduction: Cottage Pudding Cake. This Instructable is on how to make a good basic recipe with the pleasing flavor of butter. This delecacy got its name because it was one of the most common cakes served in cottages that didn't have a variation of ingredients. The pudding part of it comes from the inside of the cake that looks like a doughy sort of pudding. This is my first Instructable and I'm entered in my first contest so please comment and rate high! Thanks. Step 1: Ingredients. First you need:\n2 teaspoons of baking powder\n1 stick of butter\n1 egg\n1.5 cups of flour\n.5 a teaspoon of salt\n.5 a cup of sugar\n.5 a cup of milk\nUtensils:\nWhisk\n8-inch square cake pan\nEggbeater\n2 normal sized bowls\n1 large bowl Step 2: Mixxing. Mix the flour, baking powder, salt and sugar into one bowl. Then pre-heat your oven to 400 degrees F. Then rub the butter all over the 8-inch cake pan and leave it in then put the pan into the oven so the butter will melt. Once the butter has melted in the oven take it out and pour it into another bowl along with the whisked milk and egg. Step 3: Mixxing. Put all your ingredients into the large bowl and blend it with the eggbeater. Then when its nice and creamy pour it in to your cake pan. (at this point you can add chocolate chips vanilla, or anything else you like) Step 4: Cooking. Put the pan in the oven and cook it for 25 minutes. When its done stick a toothpick in it and see if it comes out clean, if it does then the cake is fully cooked. Step 5: Done. When your done you can top it off with some maple syrup, or frosting. I bulit a small cottage out of twix just for the fun of it.", ["cottage-pudding-cake_0", "cottage-pudding-cake_1", "cottage-pudding-cake_2", "cottage-pudding-cake_3", "cottage-pudding-cake_4", "cottage-pudding-cake_5"]] [41257, "Introduction: Hot Chocolate Flambe of Sorts. I was inspired by the food editor here at Instructables to make flambe. Being short on ingredients I did not know what I could make. I decided to try my hand at a banana flambe but was unsuccessful at achieving the desired results. This is not unusual here at Instructables because much of our inspiration comes because no one has made something that we would like to make. We have to experiment and bloopers happen before we accomplish something amazing to share. I then decided to give a try at making a hot chocolate flambe which is the result of this instructable.Note: Please be very careful and use caution if you make flambe. Do not use more liqueur than I have recommended. I am not an expert. I have written this Instructable to share. This is what I did and it worked for me. Everyone's environment is different and I can not know how to advice you on how to avoid risk for your particular environment. Consult a professional if you have no experience. You are at your own risk if you try this for your enjoyment. Step 1: Ingredients. What you need: \t\tMilk \t\tInstant coco \t\tNestles \t\tVanilla bean \t\tKahlua \t\tWhip cream optional \t\t3 Tablespoons 80 Proof alcohol Flavor of your choice \t\tMini paper cupcake liner optional \t\tSnack Please note: I used Vodka for this Instructable because that is all the liquor I had. But if you want flavored coco choose a complementary brand of booze to add to your drink.\n Step 2: Supplies. This is what you need (single serving:) \t\tShallow pan \t\tShallow glass custard dish \t\tSkewer \t\tFlambe Torch or skewer and matches \t\tCup \t\tSaucer \t\tSpoon I used a long tea spoon \t\tEmbellish \t\tJute tie \t\tStove top \t\tLarge pan for coco \t\tFire extinguisher. Step 3: The Embellishment. Cup Embellishment: \t\tI trimmed off a small piece of evergreen \t\tTied it to the cup using jute \t\tSet it aside until needed Step 4: Preparations. Preparations: It is important to have everything laid out because you need to be quick at everything so the timing is smooth. \t\tPan on stove \t\tLiquor in pan \t\tMilk \t\tCoco \t\tKahlua \t\tCups \t\tNestle's ready \t\tSnack in small mini cupcake liner optional \t\tSaucer \t\tSpoon Step 5: Making the Coco. Coco: \t\tPour milk in a pan and heat it on the stove on low heat. \t\tWhile it is warming: \t\tCut a small piece of the vanilla bean set aside. \t\tWhen milk is hot remove it from the pan and: \t\tAdd coco. \t\tAdd vanilla bean sliver. \t\tAdd Kahlua. \t\tAdd Nestles. \t\tMix well. \t\tPour into embellished cups.Please note: To be safe do not heat the milk and the alcohol at the same time. You need to have full attention so if things are out of control you will be able to address it. You need to make the coco then pour it into the cups. Then make the flambe as shown next and pour into the custard cups. This is not something to make for a crowd. Keep it to 2-4 people making each flambe separate. Step 6: Flambe. I recommend anyone who has not done this to watch a few videos several times before attempting this. Where is your fire extinguisher? \t\tFlambe 1 serving at a time. \t\tHeat the alcohol just until it barely steams around the edge. \t\tTurn off the heat. \t\tLight the alcohol. \t\tIt will flame up quiet big and then flame down \t\tThe flame will display a beautiful array of color. \t\tIt will burn down and then go out. \t\tWhen the flame is distinguished: \t\tRemove from the stove. \t\tThen pour it into the small custard dish. \t\tThe guest will pour it into the coco and stir. \t\tI know this is not the real deal but it does set the tone. \t\tHere is a good video that shows the process of flambe. \t\tI recommend that you watch this video and several others to get the hang of it. \t\tExperiment with Vodka so you don't spend a lot on the good stuff. \t\tI read where too high of a percentage is dangerous. \t\tI read where too low of a percentage is dangerous in that it will explode. \t\tI do not know. \t\tI still do not know how to perform it the way I would like. \t\tFrom 3 Tablespoons of alcohol I had 1 Tablespoon left over after the alcohol burned off. \t\tThe Vodka is not a good choice for flavor so we did not use it in the coco. \t\tThis is just an instructable on how to flambe basically. \t\tI am crediting dailymotion site and the maker of the video owner ( I assume) Yummly .http://www.dailymotion.com/video/xgs0km_how-to-flambe_lifestyle#rel-page-15 .Please note: Years ago I was making soap in my kitchen. The oil caught on fire and we had a big fire in my kitchen. The fire department was called and an insurance claim was made. My point is: do the research and be safe. Fires are not fun. Understand the principle of how to do this before trying it in your kitchen. Step 7: Serve. My brother would not let me take his picture but he really enjoyed the display! I am the back seat driver! Still am! I am trying to figure out how to perform a flambe in a coffee cup. When I have it mastered, I will add it to this Instructable. Step 8: Sunshiine's Final Thoughts. My twin brother stopped by tonight and I made this for him. He enjoyed the flambe so much he left a little something for me. He knows I love the color purple and it matched my Instructables t- shirt wonderfully! I enjoy going the extra mile for my family, friends, and guest. I want to create lasting memories for them so they keep coming back. I came across this video that shows a simple way to make another type of flambe and the risks are much smaller. I am crediting Chow Tip: http://www.youtube.com/watch?v=y-BighXz868&NR=1&feature=fvwp . Thank you for stopping by and do have a warm and relaxing night. Sunshiine", ["hot-chocolate-flambe-of-sorts_0", "hot-chocolate-flambe-of-sorts_1", "hot-chocolate-flambe-of-sorts_2", "hot-chocolate-flambe-of-sorts_3", "hot-chocolate-flambe-of-sorts_4", "hot-chocolate-flambe-of-sorts_5", "hot-chocolate-flambe-of-sorts_6", "hot-chocolate-flambe-of-sorts_7", "hot-chocolate-flambe-of-sorts_8"]] [41258, "Introduction: Super Easy Risotto Recipe!. Super easy Risotto Recipe - Risotto alla Milanese A super easy recipe to make this delicious food in a short time Serves 4 or 6 2 1/2 liters of Chicken Broth 1 medium onion 1/2 tablespoon of butter half a cup of parmesan cheese a chicken 750 g risotto rice salt, pepper and garlic powder 1/2 tsp. saffron threads or 1/4 teaspoon of saffron powder Step 1: . Place in a pot 3 liters of water and add the chicken parts (you can remove the chicken skin if you want to make a fat-free broth), add salt and seasonings. Boil for an hour to make 2 and 1/2 liters of chicken broth. Step 2: . Chop the onion into tiny pieces... do not cry! the risotto will be very tasty! XD Step 3: . In another pan add some oil (to lightly cover the bottom of the pan) and when the oil is hot, put the onion cut into small pieces. When the onion is translucent and slightly brown, put the rice. Step 4: . \n Saut\u00e9 the rice for 2-3 minutes until it is slightly translucent. You don't have to burn the rice, just until the rice would be transparent/ translucent.. Then lower the heat and add one or two ladles of chicken broth. Step 5: . Add broth and mix... so the rice begins to absorb the broth. When the rice has absorbed the broth, add more chicken broth (one or two ladles a time). Step 6: . You should add as much broth as the rice request, so it doesn't burn, but be careful! we don't want some flabby or watery rice. Then, when the rice is almost ready, add the saffron Step 7: . Mix the rice with the saffron powder, add cheese and mix again, then add the half tablespoon of butter. Mix all together to make a tasty and creamy rice. Then add the chicken pieces and cover up the pan until the rice is done. I forget to put the cheese so I put it later with the chicken pieces. I recomend not to do that, because the ingredients would mix better if they don't have the chicken pieces. (add cheese and butter first, mix and then add the chicken pieces) Do not put salt to the rice. With the salt that have the broth is enough. The cheese is quite salty and if you add more salt to rice it would be inedible. Hope you like it! it's very easy to do and only takes a few minutes! Sorry my English is not very good, I'm from Argentina. Bon appetit!", ["super-easy-risotto-recipe_0", "super-easy-risotto-recipe_1", "super-easy-risotto-recipe_2", "super-easy-risotto-recipe_3", "super-easy-risotto-recipe_4", "super-easy-risotto-recipe_5", "super-easy-risotto-recipe_6", "super-easy-risotto-recipe_7"]] [41259, "Introduction: Oreo Cookie Brownies. These brownies are unlike any you have tasted! They use not only brownie batter, but cookie dough and Oreos as well. And best of all, they're incredibly easy to make! You'll only need about 45 minutes from start to consumption. Let's get started... Step 1: Ingredients. You'll need:1 3 dozen chocolate chip cookie mix 1 13x9 brownie mix 1 package of Double Stuf Oreos 1 tablespoon of olive oil 1/2 cup of water 1 stick of butter 2 eggs Step 2: Preheat Oven. Preheat the oven to 350 degrees Fahrenheit. Step 3: Wash Your Hands. Don't forget to wash your hands! Step 4: Making the Cookie Dough. Follow the instructions on the back of your cookie mix. For this specific package, we started by pouring the mix into a large mixing bowl. Next, we added 1 stick of softened butter to the mix. Lastly, we added 1 egg. We then mixed the dough ingredients together until it was a soft, doughy consistency. Step 5: Adding the Cookie Dough to the Pan. First, grease the pan with Pam or a similar oil spray to prevent the dessert from sticking. Then smush the cookie dough into the bottom of your 13x9 pan. Make sure the cookie dough covers the entire surface. Step 6: Adding Oreos to the Pan. Now, add the Double Stuf Oreos to the pan. Simply lay down the Oreos to create a single layer on top of the cookie dough. Step 7: Making the Brownie Mix. For our third component, follow the instructions on the back of your 13x9 brownie mix. For this specific mix, we first poured the dry brownie mix into a large mixing bowl. We then added the 1/2 cup of water, 1 tablespoon of olive oil, and 1 egg. Stir the mix until it is a creamy consistency. Step 8: Adding the Brownie Mix to the Pan. Pour the brownie batter on top of the Oreo layer. Spread out the batter to cover all of the Oreos. Gently shake the pan from side to side on the counter to even out all of the mix. Step 9: Putting the Oreo Cookie Brownies in the Oven. Put the Oreo Cookie Brownies into the oven, and set a timer for 30 minutes. Step 10: Taking the Oreo Cookie Brownies Out of the Oven. Remove the dessert from the oven once the timer is up. Be sure to protect your hands from the heat! Step 11: Cutting the Oreo Cookie Brownies. Cut the dessert into any shape you prefer. I usually cut them into 1-Oreo-sized portions. Step 12: Consume!. Enjoy! Optional: ice cream on top!", ["oreo-cookie-brownies_0", "oreo-cookie-brownies_1", "oreo-cookie-brownies_2", "oreo-cookie-brownies_3", "oreo-cookie-brownies_4", "oreo-cookie-brownies_5", "oreo-cookie-brownies_6", "oreo-cookie-brownies_7", "oreo-cookie-brownies_8", "oreo-cookie-brownies_9", "oreo-cookie-brownies_10", "oreo-cookie-brownies_11", "oreo-cookie-brownies_12"]] [41260, "Introduction: Mug Brownie Made With Hot Chocolate Mix (no Cocoa Powder/eggs). Hello everyone! I'm back with another food instructable:Mug Brownie made with Hot Chocolate mix!!!*Sorry about the pictures. I forgot to take a picture before I let my sister start eating it.This recipe is pretty simple & it has no egg or cocoa powder. Hope you enjoy this instructable!!! Step 1: Ingredients & Materials. Ingredients:- 6 tablespoons Hot Chocolate mix- 4 tablespoons All-Purpose flour- 1/2 teaspoon vanilla extract- 2 tablespoons melted butter- 3 tablespoons waterMaterials:- A coffee mug- A fork (for mixing)- Measuring spoons Step 2: Mixing. 1. Put the flour & Hot Chocolate mix into a mug and stir together well2. Add the melted butter, water, & vanilla extract to the mug and mix until you don't see any more dry mixture. (Should have consistency of brownie batter) Step 3: Microwave Then EAT!!!. Put mug in microwave for 1 to 1 1/2 minutes.DO NOT MICROWAVE TOO LONG!!!Should be slightly moist in center.Add whip cream, ice cream or even both and enjoy!!!Again I am very sorry about the finished picture. Untill next time peeps", ["mug-brownie-made-with-hot-chocolate-mix-no-cocoa-p_0", "mug-brownie-made-with-hot-chocolate-mix-no-cocoa-p_1", "mug-brownie-made-with-hot-chocolate-mix-no-cocoa-p_2", "mug-brownie-made-with-hot-chocolate-mix-no-cocoa-p_3"]] [41261, "Introduction: Walnut Cream Jam. This is a french recipe (confit de noix) to preserve walnuts with some small changes like i think it's the best. Delicious powerfood for winter breakfasts. Step 1: Ingredients. you will need :walnutsdouble creamwatersugar for jam 2:1. Step 2: Make the Jam. 1. Peel the nuts. You can buy clean nuts at the store, these will be fine too and easier :). But i like to use fresh walnuts from my garden.2. Put the walnuts in a plastic bag and use a rolling pin to make small pieces. If you don't have a plastic bag or a rolling pin, you can cut the nuts in small pieces with a knife. 3. Put the walnuts in boiling water for a few minutes. 4. Throw the brown water away and rinse the nuts under cool water.5. Measure the weight of the nuts. Add 1/2 of the weight of sugar and the same amount of cream. ( see my pictures : 255g nuts; 128g sugar and 255 g cream.). Stir.6. Boil until it becomes mush.7. Mix8. Put in a jar and let cool down. Step 3: Enjoy!. Delicious on a piece of bread.", ["walnut-cream-jam_0", "walnut-cream-jam_1", "walnut-cream-jam_2", "walnut-cream-jam_3"]] [41262, "Introduction: Watermelon on Grill. You need:1 Watermelon1 tea spoon Sea Salt1 tea spoon Olive Oil Step 1: Washing and Cutting. Wash and cut the watermelon, removing the bark. Have the pieces are the size and thickness suitable for grilled. Step 2: . Wash the pieces of salt and dry them with a towel. Step 3: . Brush with olive oil. Step 4: Grilling. Place them on a preheated grill over medium heat and cook them for 3 minutes on each side until the grid marks. Step 5: Serve. Once you've prepared grilled watermelon like this, you can serve in one of the following ways:1. Place fruit and goat cheese on a bed of lettuce and sprinkle with vinaigrette and chervil.2. Cut the watermelon into small pieces in a bowl and mix it with black olives, chervil, feta cheese and vinaigrette.3. Serve watermelon with thin pieces of jalapeno pepper, sprinkled lightly with lime juice and a pinch of sea salt.4. Add grilled watermelon pieces of fruit salad \"Tropic\" button to diversify.", ["watermelon-on-grill_0", "watermelon-on-grill_1", "watermelon-on-grill_2", "watermelon-on-grill_4", "watermelon-on-grill_5"]] [41263, "Introduction: 5-Cheese Ziti Al Forno. There is an Italian\u00a0restaurant\u00a0that we all probably know, and most of us have probably been to. \u00a0One of my favorite dishes from said restaurant is the five-cheese ziti al forno. \u00a0The only problem is that this place can be kind of expensive. \u00a0So...why not make it at home? Step 1: Ingredients. The ingredients are split up as follows:\nSauce:\n4 cups tomato sauce (one large can)\n2 cups alfredo sauce (one 16.5 oz jar)\n1/2 cup ricotta cheese\n1/4 cup mozzarella cheese, shredded\n3 tablespoons fontina cheese, shredded\n1/2 teaspoon garlic powder\nTopping:\n3 cups mozzarella cheese, shredded\n1/2 cup Italian bread crumbs\n3 tablespoons romano cheese, grated\n3 tablespoons parmesan cheese, grated\n1 tablespoon garlic, chopped (or minced)\n3 tablespoons vegetable oil\n3 tablespoons fresh flat-leaf Italian parsley, chopped (or 1 1/2 tablespoons dried parsley flakes)\nRemaining Ingredients:\n1 pound dry ziti pasta\n1 cup mozzarella cheese, shredded\nNOTE: If you cannot find all the cheeses listed, feel free to use your five favorite cheeses, or leave some out if you like. \u00a0Make it your own, there's room to play with this recipe. Step 2: Preparing the Sauce. The first thing we're going to put together is the sauce. \u00a0Combine all the ingredients on the sauce list in a large bowl, then cover and refrigerate until ready to use. Step 3: Preparing the Topping. 1. In a medium-sized bowl, whisk together the first four ingredients for the ziti topping.\n2. Add the garlic, oil, and parsley, mix until blended. \u00a0Cover and refrigerate until ready to use. Step 4: Putting It All Together. When you're ready to put it all together, preheat your oven to 375 degrees F, spray a 13\" x 9\" dish, or a large casserole dish with non-stick spray.\n1. Once your oven is preheating, prepare your pasta according to the package instructions.\n2. Pour 1/2 cup of the prepared ziti sauce into prepared dish and spread evenly over bottom.\n3. When pasta is finished cooking, drain water and add pasta to the remaining sauce. \u00a0Mix well and add to baking dish.\n4. Spread 1 cup of shredded mozzarella over pasta/sauce mixture.\n5. Top the mozzarella with the prepared ziti topping, and spread evenly.\n6. Place pan on center oven rack and bake until top is golden brown and cheese is bubbling. \u00a0Depending on your oven, it could take between 30 to 40 minutes.\n7. remove and serve immediately.\nI hope you enjoy this recipe!", ["5-cheese-ziti-al-forno_0", "5-cheese-ziti-al-forno_1", "5-cheese-ziti-al-forno_2", "5-cheese-ziti-al-forno_3", "5-cheese-ziti-al-forno_4"]] [41264, "Introduction: Lava Chocolate & Orange Sponge Pudding . This is an elegant luscious dessert that has a fab combo of Chocolate sponge cake with Orange aroma. When baked it magically produces its own rich chocolate pudding on the bottom, yet its low cal...no guilt!Surprise your loved one for extra points on Valentine's Day with this silky, hot dairy free dessert! Step 1: Ingredients. 4 tbsp dairy free margarine3/4 cup sugar 2 cup unsweetened Almond Milk 1 cup flour1 tsp baking powder5 tbsp cocoa powder1 tsp instant coffeezest of 1 orange1 lg egg, beaten Prep: Preheat oven to 350FGrease or spray 4, 1 cup ramekinsIn a medium saucepan melt margarine, 1/2 cup sugar, 2/3 cup milk, zest and coffee. Stir to dissolve the sugar. Cool to the touch. Whisk the egg into the liquids. Sift the flour, baking powder and 1 tbsp of cocoa powder together.Sprinkle onto the liquids and whisk to mix,the mixture will be lumpy. Step 2: Prep. Evenly distribute into ramekins. Stir the remaining sugar and cocoa powder together. Sprinkle over cake batter. Pour the remaining milk over the batter.*When baking it will magically mix together creating a sauce on the bottom. Step 3: . Place on a baking sheet to catch any spills and bake for 40-45 min until the liquid sinks and the cake rises.Remove and allow to cool for 5 min.The cake will drop.Sprinkle with icing sugar, berries and a scoop of frozen yogourt or dairy free/ice cream if desired", ["lava-chocolate-orange-sponge-pudding_0", "lava-chocolate-orange-sponge-pudding_1", "lava-chocolate-orange-sponge-pudding_2", "lava-chocolate-orange-sponge-pudding_3"]] [41265, "Introduction: 6 Ingredient Avocado Sauce. Step 1: Gather Ingredients and Materials. You will need the following:Three small avocados2 cups of fresh cilantro1/2 cup of lemon juice3/4 teaspoon of salt1 1/4 cups of water3-5 jalapenos (depends on how spicy you would like your sauce to be)Cutting board Knife BlenderSmall saucepan Step 2: Wash Your Ingredients . Always make sure you rinse your ingredients, even if they have a peel. Step 3: Boil Jalape\u00f1os. Cook fresh jalape\u00f1os by boiling them in a small saucepan. The quantity depends on how spicy you would like your sauce to be. Boil them until they are completely cooked (7-8 minutes). Step 4: Cutting Avocados. Cut avocados in half. Remove the pits with a spoon and set aside. Scoop out the avocado using a spoon and place in a blender. Step 5: Blend the Avocados. Blend the avocados along with 1 1/4 cups of water until you get a smooth mixture. Once blended, add 3/4 teaspoon of salt. Blend for 1 minute to ensure the salt is mixed thoroughly. Step 6: Adding Lemon Juice. If the lemons have seeds, use a strainer and measure 1/2 cup of lemon juice. Add the lemon juice to the avocado mixture. Blend for 1 minute at full speed. Step 7: Add Jalape\u00f1os to the Mixture. The jalape\u00f1os have to be cooled down before they are added to the avocado mixture. Once they finish cooling, remove the stem and blend one jalape\u00f1o at a time and taste how spicy the sauce is. Continue to add a jalape\u00f1o until you have reached the desired spicy level. Step 8: Adding Cilantro. Add 2 cups of fresh cilantro. Select the pulse mode on the blender. Continue to press start until the cilantro is finely chopped, but NOT BLENDED. Step 9: Using the Avocado Pits. Pour the sauce into a container and drop the avocado pits into the sauce. The pits will help the sauce stay fresh. Step 10: Serve an Enjoy. Serve this simple and delicious sauce with your favorite chips and enjoy. ", ["6-ingredient-avocado-sauce_0", "6-ingredient-avocado-sauce_1", "6-ingredient-avocado-sauce_2", "6-ingredient-avocado-sauce_3", "6-ingredient-avocado-sauce_4", "6-ingredient-avocado-sauce_5", "6-ingredient-avocado-sauce_6", "6-ingredient-avocado-sauce_7", "6-ingredient-avocado-sauce_8", "6-ingredient-avocado-sauce_9", "6-ingredient-avocado-sauce_10"]] [41266, "Introduction: Ginger Biscuit Rocky Road. Ingredients\nMcvities ginger biscuits.\nCadburys Baking\u00a0Chocolate.\nFiddles mini pink and white mini marshmallows\nCrispy m&msRecipe\n1. Melt the chocolate over a bowl of hot water stirring every few minutes.\n2. Add the marshmallows and m&ms and the ginger biscuits.\n4. Mix well\n3. Wait for the chocolate to cool.\n4. Place in a lined baking tray.\n5. Put in the fridge.\n(For a cute kids snack and without having to cut the rocky road into squares place the rocky road in cupcake cases on stage four)", ["ginger-biscuit-rocky-road_0"]] [41267, "Introduction: RED HOT Valentine Cookies. RED HOT Valentine Cookies Step 1: How to Make RED HOT Valentine Cookies. These cookies taste just like the little red candies but with a soft cake-like texture. I make a batch for my husband every Valentine's Day and he loves them! These cookies are very simple to make. They are good by themselves or sandwiched with ice cream.\nThis recipe will make 2 to 4 dozen cookies depending on the size cookie cutter used. ENJOY!\nINGREDIENTS\n1 box red velvet cake mix\n1/8 teaspoon baking powder\n2 eggs\n1/4 cup oil\n1/2 tablespoon natural cinnamon flavor\nFlour (as needed for rolling out dough)\nPreheat oven to 325 degrees. Step 2: . Mix the\u00a0cake mix, baking powder, cinnamon flavor, eggs, and oil in a bowl until well blended and a solid dough forms.\u00a0 Step 3: . Place the dough on a floured surface and sprinkle with flour.\nRoll out the dough to about a 1/4 inch thickness.\nUse flour as needed to prevent sticky dough. Step 4: . Use a cookie cutter to cut shapes and place on a cookie sheet. I line my sheets with parchment paper but it is not necessary. Step 5: . Bake at 325 for 8 to 12 minutes. Cooking times\u00a0may vary depending on the size of the cookie cutters used.\nRemove and cool on the cookie sheet 2 minutes then\u00a0transfer to a\u00a0cooling rack.\u00a0\nServe and enjoy!\n\u00a0", ["how-to-make-red-hot-valentine-cookies_0", "how-to-make-red-hot-valentine-cookies_1", "how-to-make-red-hot-valentine-cookies_2", "how-to-make-red-hot-valentine-cookies_3", "how-to-make-red-hot-valentine-cookies_4", "how-to-make-red-hot-valentine-cookies_5"]] [41268, "Introduction: Let's Make Toffee!!. Step 1. Over lo-med. heat (3 setting on 10 setting electric burner) Do not cook higher,it will burn!!!! Melt 1 cup unsalted butter in heavy bottom pan, add 1 cup granulated sugar and a dash of salt, set timer for 20 minutes. Stir continuously and slowly. Step 1: Step 2. Stir and Bring to Boil....and Stir.... Mixture will boiling the whole time. Do not adjust temp!!!! Step 2: And Stir.....at 6 Minutes In.... The mixture will begin to resemble marshmallow mush. Step 3: 9 Minutes Into Stirring...... What we are waiting for is mixture to turn light brown...or milky caramel. Step 4: 14 Minutes..... Getting there! At this point you need the color to be light brown....not dark brown. Do not taste or touch....you will get burned! the candy is at 250+ degrees. Line a small cookie sheet with parchment paper. Get one cup chocolate chips in a microwave safe bowl. Step 5: Prepare to Spread at 20 Minutes Mark, Give or Take a Minute.. Spread evenly with spoon. Step 6: Melt Chocolate Chips for 1 Minute....or 45 Seconds..... Just until smooth. At this point you would add topping to the toffee...maybe pretzel salt, or crushed popcorn, crushed candy canes, or nuts....I even wondered about dipping pretzels in mixture and placing on parchment....may be a little tricky but whatever you don't burn the mixture!!!! Step 7: Spread Soft Topping Immediately.. I do not recommend throwing the chips on top, unless you want that look. Step 8: Spread to Edge.. Almost done.... Step 9: Add Topping.... I used almonds. Refridgerate one hour, then break into pieces, remember small pieces fit better in packages for friends. bring to party or send as gifts!! Have a Holly Jolly Christmas!!!", ["lets-make-toffee_0", "lets-make-toffee_1", "lets-make-toffee_2", "lets-make-toffee_3", "lets-make-toffee_4", "lets-make-toffee_5", "lets-make-toffee_6", "lets-make-toffee_7", "lets-make-toffee_8", "lets-make-toffee_9"]] [41269, "Introduction: Chocolate Peppermint Cookies. Here is the recipe for\u00a0Chocolate Peppermint Cookies\nThese cookies are a little more involved and you will need parchment paper and \u00a0a large heat friendly bowl or double boiler to melt the chocolate.\u00a0\nGreat cookie for the holiday season!\u00a0\nYou will need the following ingredients:\n-1 cup all-purpose flour, plus more for surface\n-1/2 cup unsweetened baking cocoa powder\n-1/2 teaspoon baking soda\n-1/2 teaspoon baking powder\n-1/2 teaspoon salt\n-1/2 cup unsalted butter, softened\n-3/4 cup sugar\n-1 large egg\n-1 large egg yolk\n-3/4 teaspoon \u00a0peppermint extract\n-8 large candy canes or 30 peppermint candies, crushed\n-2 pounds white chocolate (bark or morsels)\u00a0 Step 1: Dry Ingredients for the Dough. For this step you will need to use the flour, baking cocoa powder, baking soda, baking powder, and salt.\nIn a bowl mix in this order\n1. add 1 cup of flour\n2. add 1/2 cup of baking cocoa powder\n3. 1/2 teaspoon of baking soda\n4. 1/2 teaspoon\u00a0baking powder\n5. 1/2 \u00a0teaspoon of salt\nOnce you have added all dry ingredients listed above, whisk until they are well blended. Step 2: Blended Ingredients for the Dough. For this step you will need to use the butter and sugar.\nIn a larger separate bowl add in this order\n1. 1/2 cup of butter\n2. 3/4 cup of sugar\nBlend all ingredients together until creamed. You can do this in a mixer or by hand. Step 3: Wet Ingredients to the Dough. Once You have creamed the blended ingredients you will need to add the eggs and peppermint.\nAdd to the mixture while mixing in this order.\n1. 1 large egg\n2. 1 large egg yolk\n3. 3/4 teaspoon peppermint extract\nMix these until well blended. Step 4: Adding Dry Ingredients Into the Mixer. Once you have blended the eggs and peppermint, you will need to add the dry ingredients that you set aside earlier.\nSlowly add the dry ingredients into the mixer. I do this by adding a third at a time making sure it is well blended before adding more.\nOnce the dough is well blended separate into two portions and place on parchment paper.\u00a0 Step 5: . Once separated\u00a0wrap each in parchment paper, and refrigerate until firm, at least 1 hour. Step 6: Prepping the Oven. Preheat your oven to 325 degrees. Step 7: Prepping for Baking. While the dough continues to set, take your baking or cookie sheet(s) and line it with parchment paper. If you don't have parchment paper you can use a cooking spray or aluminum foil. Step 8: Making the Cookies. Roll out 1 disk of dough on a lightly floured surface to 1/8-inch thickness.\u00a0\nUsing a 2-inch round cutter, cut out circles, and place 1 inch apart on parchment-lined baking sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes. Repeat with remaining disk. Step 9: Baking the Cookies. Bake until cookies in your 325 degreeF oven until they are dry to the touch, about 12 minutes. Transfer to wire racks, and let cool. Step 10: Prepping the Peppermint. Take the\u00a08 large candy canes or 30 peppermint candies and put them in plastic bags. Then take a mallet or other large kitchen utensil and crush them.\u00a0\nYou can have large chunks, fine dust, or a mix of both.\u00a0 Step 11: Prepping the Chocolate. Melt chocolate in a heatproof bowl set over a pot of gently simmering water.\u00a0 Step 12: Dipping and Covering the Cookies. Dunk cookies into melted chocolate. Using a fork, turn to coat, let excess drip off, and gently scrape bottom against edge of bowl. Place on parchment-lined baking sheets, and sprinkle 1/4 teaspoon of either candy pieces or dust on top. Step 13: Finishing Up. Once you have dipped and dressed the cookies, refrigerate until set, up to 3 hours.\nThen plate and serve. They are great with hot cocoa or a glass of milk and are a perfect cookie for the holidays.\u00a0", ["chocolate-peppermint-cookies_0", "chocolate-peppermint-cookies_1", "chocolate-peppermint-cookies_2", "chocolate-peppermint-cookies_3", "chocolate-peppermint-cookies_4", "chocolate-peppermint-cookies_5", "chocolate-peppermint-cookies_6", "chocolate-peppermint-cookies_7", "chocolate-peppermint-cookies_8", "chocolate-peppermint-cookies_9", "chocolate-peppermint-cookies_10", "chocolate-peppermint-cookies_11", "chocolate-peppermint-cookies_12", "chocolate-peppermint-cookies_13"]] [41270, "Introduction: Sweet and Salty Ice Cream Sandwiches. My niece and I invented a new ice cream sandwich that combines our favorite snacks into one unbelievably tasty dessert treat. \u00a0It is easy to make but requires several steps and a quick pace to avoid melting the ice cream.\nIngredients:\n1.5 Quart container vanilla ice cream\u00a0(Didn't it used to be 1/2 gallon?)\u00a0\n1/2 cup natural peanut butter\nabout 24 Graham crackers split into halves\none bag of mini m&ms\nStep 1:\nEmpty the ice cream into a large bowl\nStep 2:\nAdd peanut butter stirring and swirling into ice cream quickly\nStep 3:\nPut a heaping soup spoon sized heap of the ice cream onto the graham cracker halves.\nStep 4:\nTop each with the other half graham cracker, pressing lightly.\nStep 5:\nFreeze for about an hour on a cookie sheet\u00a0\nStep 6:\nRemove from freezer and dip each sandwich into mini m&ms, pressing them into ice cream to coat all sides\nStep 7:\nReturn to cookie sheet and freeze till set.\nStep 8:\nEnjoy! and try to save some for others!", ["sweet-and-salty-ice-cream-sandwiches_0"]] [41271, "Introduction: Homemade Cinnamon Swirl Bread. I have been getting in touch with a few old friends over the past couple of days. A few phone calls later, it so transpired that a group of childhood friends were heading to my place for coffee this evening. And I so wanted to make something simple yet special! Nothing to beat the aroma of freshly baked homemade bread \u2026. Enhanced with the spicy flavor of cinnamon. The whole baking process took about an hour. By around 5 in the evening, the kitchen was awash with the freshly baked flavor. The golden brown crust and light soft and fluffy cinnamon filling sure brought a smile on everyone\u2019s face. Thin slivers of homemade cinnamon swirl bread and piping hot coffee \u2013 What better accompaniment to the animated conversation, giggles and laughs that followed. Well, we girls sure had fun!I have a few slices left over and intend to serve them as French toast for breakfast next morning. Check out this simple recipe for homemade cinnamon swirl bread. It makes good use of a natural spice like cinnamon which is bursting with healing properties \u2013 to lower blood pressure, lower cholesterol and antioxidant properties. Step 1: Assemble the Following Ingredients. Flour 3 cupsMilk \u00bd cupWarm water \u00be cupBaker's Yeast 1 tbspButter 3 tbspSugar 3 tbspCinnamon powder 1 tbspSalt \u00bd tsp Step 2: Method . Mix yeast and little sugar and warm water and keep aside.Heat milk with 2 tbsp butter and keep aside.Mix 1 tbsp sugar and salt and 1 tsp cinnamon powder to the warm milk.Add the milk mixture and yeast mixture to the flour and slowly knead to a dough. Keep the dough in a greased bowl for an hour. Cover with cling film. After an hour, knock back and knead the dough. Sprinkle a bit of flour on the counter top and you can roll the dough without it sticking. Roll the dough out real thin and you will get more cinnamon sugar to bite into in each swirl slice. Roll the dough into a log. Spread 2 tbsp butter and sprinkle a bit of sugar and 1 tbsp cinnamon powder on it. Roll the dough. Cut 3 slashes on the top of the dough.Keep it in a greased bread tin and keep aside for half an hour. Bake at 375 degrees for about 30 \u2013 45 minutes till browned on top. Step 3: Serving Options. Place the cinnamon bread on a cooling rack. Use a sharp serrated knife to cut neat slice. You can serve some yummy French toast with cinnamon swirl slices. Dunk each slice in a mixture of milk, egg and vanilla. Lightly toast it on a heated griddle with a bit of butter. Sprinkle powdered sugar. Serve with mixed berries or other chopped fruits.", ["homemade-cinnamon-swirl-bread_0", "homemade-cinnamon-swirl-bread_2", "homemade-cinnamon-swirl-bread_3"]] [41272, "Introduction: Cola \"spider\" Drink. This drink may resemble muddy pond scum but i can assure you it tastes much better (well..i assume so as i've never actually eaten pond scum!) this refreshing drink is a strange yet tasty combination that can be whipped up in seconds with only two ingredients!! (and good to drink while making\u00a0 an instructable!)\nPS i don't know why this drink is called a \"spider\" but thats what i've always known it as :D\nYOU WILL NEED\nIce Cream (i personally prefer vanilla with this)\nsoft drink (soda)\n(you can use any flavored soda but i've found that i prefer cola rather then lemonade etc)\nMETHOD\nscoop some ice cream into a glass, the amount depends on your personal preference but i like a lot of ice cream as that way it won't just melt into the first bit of cola.\nCAREFULLY pour a little bit of cola on top of the ice cream. it with froth up a lot so don't pour the entire can of drink in or you'll end up with a cola volcano all over your bench! (you may need to add a small amount at a time, but you can always top the glass up)\nStir a little to mix together and ENJOY\nthis is a great summer drink that i still like now, on a cool winters evening :D\nso if your bored of plain soft drinks or just want something new, you should try this :)\nthanks for reading\nplease post any comments, questions or suggestions :)\nAAG", ["cola-spider-drink_0"]] [41273, "Introduction: Paper Doll Dress Up Sugar Cookies. These sweet doll cookies are actually sugar cookies with fondant clothes that you can dress up for real.\nThe made up dolls and clothes are a great party activity for children,\u00a0 and as a bonus they can then be used as a take home party favor.\nTo make these cookies and dress up clothes you will need:\nCookie dough suitable to make cut out cookies\nPaper Doll and clothing template\nRoyal icing\nReady Roll Fondant\nCorn starch (corn flour)\nFood Color (Wilton Pink (Rose Clair), sky blue, white; Americolor Copper (fleshtone); dark brown;\u00a0 dusky pink/wine\nDusting Powder pink\nBlack edible pen\nRolling Pin large wooden\n3 Piping bag and tips (#2)\nSharp Knife\nBrushes (4 different)\nRolling pin - small plastic\nFrilling tool for fondant (or you could use a toothpick or end of paintbrush if one is unavailable)\nbrush and small bowl water\nThe cookies can be made 5 days before hand and kept in an air tight container.\nThe fondant dress up clothes should be made at least one day in advance and can be kept in an air tight container for at least 2 weeks prior to using.\nThe items required to make these cookies are available from Hobby and Craft stores and cake decorating outlets.\nYou may use colors other than pink to work in with your party theme or favorite color. Step 1: . Make cookie dough and roll out quite thinly on a workbench dusted with corn starch (cornflour), about 1/4 \" (1/2cm).\nPlace the paper doll template onto the dough and using a sharp knife cut around the template carefully.\nRemove all the excess dough and if necessary smooth the edges of the cookie dough doll.\nPlace the cookie cut out doll onto a parchment/baking paper lined tray.\nBake in an oven which has been preheated to 325 F (160 C) until golden and allow to cool on trays before carefully removing to a cooling rack.\nIf you do not have a favorite cookie dough recipe you can use the following recipe:\n1 stick\u00a0 (4 ounces) unsalted butter (114 grams) softened to room temperature\n2/3 cup sugar\n1 extra large egg\n1/2 tsp vanilla extract\n1 3/4 cups plus 1 Tablespoon All Purpose Flour (plain flour) sifted\n1/2 tsp baking powder\n1/2 tsp salt\nUsing a mixer cream butter and sugar.\nAdd egg and vanilla and mix well. Add the dry ingredients to butter mixture and mix until dough comes together.\nWrap in plastic wrap and chill in fridge for 30 minutes. Step 2: . Using the doll template cut out the hair and draw around where you will be piping the hairline with an edible pen (or other non toxic drawing implement) as per picture, also draw on the underwear and the shoes.\nMix up a batch of royal icing and color some skin tone, some white and some brown. Pre mix royal icing is available from Craft and Hobby stores or cake decorating outlets or you can make up your own. The royal icing should be of a consistency that if you run a knife through it the indent left behind will disappear in 10 seconds.\nPlace the royal icing into piping bags ensuring that you keep the tips covered so they do not dry out and clog up.\u00a0\nPipe the brown hair on each doll and flood and the pipe the underwear and shoes and flood.\nAllow to dry for a few hours and then pipe on the skin. Leave dolls to set for at least 24 hours. Step 3: . Mix up a batch of royal icing and color some skin tone, some white and some brown. Pre mix royal icing is available from Craft and Hobby stores or cake decorating outlets or you can make up your own. The royal icing should be of a consistency that if you run a knife through it the indent left behind will disappear in 10 seconds.\nPlace the royal icing into piping bags ensuring that you keep the tips covered so they do not dry out and clog up.\u00a0\nPipe the brown hair on each doll and flood and the pipe the underwear and shoes and flood.\nAllow to dry for a few hours and then pipe on the skin. Leave dolls to set for at least 24 hours. Step 4: . Using an edible pen draw on the face outline features.\nUse the doll template as an example.\nPractice with a normal pen on some paper until you get the hang of it.\nOnce the faces are complete draw in a belly button and lines at the knees.\nAllow the pen to dry. Step 5: . On a plate place a few drops of white food color, some pink and some sky blue.\nMix the pink and blue with some extra white until you have a nice bright color suitable for painting eyes and lips.\nUsing 000 or 00 paintbrush carefully fill in the face you have drawn by painting the eyes and lips with the food color.\nIf you like you can add rosy cheeks by brushing some pink edible dusting powder onto the cheek area with a soft bristled brush. Step 6: . Allow to dry and store in airtight containers until ready to use. Step 7: . Make a list of approximately how many of each type of clothing in each color you would like to make. This should be a guide to how much fondant in each color you will need.\nColor fondant with the colors until you have achieved the desired color. To color fondant, knead it on a bench lightly dusted with cornflour until it is pliable and then add in gel or paste food color and knead until it is completely distributed.\nThe light pink and darker burgandy are the same food color just using more for the darker color.\nRemember you must keep fondant in a zip lock bag or air tight container when not in use and only use small pieces at a time as it will become dry and crumbly if exposed to air for lengths of time. Step 8: . To make a T-shirt roll out the fondant until around 1/16 to 1/8 inch thickness on a corn starch dusted workbench and then using the paper doll template as a guide cut around the shirt with a sharp knife.\nIf necessary smooth the edges with your finger tip.\nUse the frilling tool to make indents at the sleeves to look like decorative ruffles.\nEmbellish with fondant flowers or make a necklace of royal icing dots by gently touching the piping bag to the fondant and leaving a really tiny dot of the icing there. If your icing is stiff and peaky you can moisten your finger with a little water and gently smooth down the point.\nIt is a good idea to do a couple of practice runs of the royal icing embellishments on the bench or some spare parchment/baking paper first.\nPlace on a tray lined with parchment paper to set.\nIf you like you can then pipe decorative royal icing dots around the neckline to look like a necklace. Step 9: . To make a skirt roll out the fondant until around 1/16 to 1/8 inch thickness on a corn starch dusted workbench and then using the paper doll template as a guide cut around the skirt with a sharp knife.\nCut out another skirt, you can use the same color or a different color, trim the second skirt so it is shorter than the first.\nIf necessary smooth the edges with your finger tip.\nUse the thinner edge of the frilling tool to make ruffles on the skirt by gently rolling it back and forth.\nUse the frilling tool to make indents at the sleeves to look like decorative ruffles.\nAdhere the shorter skirt to the longer skirt with a tiny amount of water and using the thin edge of the frilling tool to lift the skirt up in sections and make it look fuller.\nPlace on a tray lined with parchment paper to set. Step 10: . You can continue to make as many different types of dress up clothes as you like, here are a couple more examples.\nShorts cut out shape using template, place a contrast color onto the very edge of the short and then use the large edge of the frilling tool to make 'ruffles' on the short legs. Leggings were made the same way.\nDress cut out the shape using the template and using the thin edge of the ruffle tool roll back and forth to make the skirt look fuller. Cut out a smaller skirt in a contrasting color using the template and ruffle with the ruffling tool. Adhere the shorter skirt to the dress with a little water. Decorate the 'top' of the dress with some flowers or royal icing dots.\n'Fabric' flowers - roll the fondant into a very thin log working quickly and use the end of the ruffle tool to start off a coil, continue to wrap the fondant around until you have a small flower shape, quickly press and edible silver ball in the center. If you work quickly you will not need anything else to stick the ball. If necessary use a little royal icing in the center of the flower to adhere the silver ball.\nRemember to lay the fondant clothes carefully on a parchment paper lined tray and allow to set for a day.\nThey should be stiff when dry. If you live in a humid area it may take longer to dry.\nOnce dry store in an airtight container for at least up to 2 weeks until ready to use. Step 11: . To use mix up a fresh batch of royal icing and place in piping bags. Alternatively you can use zip lock bags with a small hole cut out the corner so you have a bag for each child or decorator.\nPlace the dress up clothes out on display and provide everyone with a couple of sugar cookie dolls.\nEveryone can then pick the dress up fondant clothes they would like to use and adhere the clothes to the doll by squeezing royal icing onto the doll cookie and gently pushing the clothes in place.\nThe royal icing will adhere the clothes in place once it dries.\nYounger children may need some assistance.", ["paper-doll-dress-up-sugar-cookies_0", "paper-doll-dress-up-sugar-cookies_1", "paper-doll-dress-up-sugar-cookies_2", "paper-doll-dress-up-sugar-cookies_3", "paper-doll-dress-up-sugar-cookies_4", "paper-doll-dress-up-sugar-cookies_5", "paper-doll-dress-up-sugar-cookies_6", "paper-doll-dress-up-sugar-cookies_7", "paper-doll-dress-up-sugar-cookies_8", "paper-doll-dress-up-sugar-cookies_9", "paper-doll-dress-up-sugar-cookies_10", "paper-doll-dress-up-sugar-cookies_11"]] [41274, "Introduction: Pop Art Sugar Cookies. I make awesome sugar cookies and I'm not just saying that. Amaretto is the semi secret to my icing. Every year I make nurse themed sugar cookies for the school nurses during Nurse Appreciation week. I try to do them a little different every year and this year I went with brightly colored pop art style cookies. Step 1: BoM. CookiesFavorite rolled sugar cookie recipe Cookie cuttersFrosting1 bag powdered sugar1/4-3/4 cup cream 1-2 sticks of unsalted butterDiSaronno or almond extract1 tbs Vanilla extract (get the clear extract if you can)Food coloring/gel(Start on the lower side with liquids and gradually increase until you have the consistency of a thick syrup)*Was more than enough for 60 cookies*DecorationBlack icingWhite icing (white, not clear)SprinklesPiping bagsSmallest piping tip you can findPaint brushes (for food use only)**I recommend not bothering with the premade squeeze icings like you see in the photos. The red and clear ones lifted right off the frosting when they came into contact with plastic wrap---they stayed in a gel state. Step 2: Cookie Cutters. Because these cookies are for Nurse Appreciation Week, I like to make them medical-themed cookies. I didn't have an oval shaped cookie cutter, so I took a dog bone cookie cutter and bent all the creases until I got the shape I wanted. In the picture, it looks like there are a lot more creases then there actually were. About halfway through I realized I really only needed to reshape the bottom of the cookie cutter, so that's what I did. I probably could have just reshaped a circle cookie cutter, but I didn't have any extras. I have found the dog bone cookie cutter to be pretty versatile, you can shape it into a variety of things. Step 3: Cookies. Make your favorite rolled sugar cookie dough, let it chill for at least 2 hours. 5 minutes before you're ready to bake, preheat your oven and line a cookie sheet. For the pill shaped cookies, I used a sharp knife to indent the cookies. When you're ready, roll out small sections of the dough to around 1/4\" thick. Then cut out your shapes and bake following your recipe directions. Let cool on a wire rack. Step 4: Frosting. What I do is start with a big batch of plain white frosting and then divide it up among smaller bowls before adding color. Remember to reserve some of the white frosting. You'll want to increase the amount of liquids in your frosting gradually, until you have a consistency that is like a thick syrup---the frosting will harden. You want a more liquidy frosting because 1) easier to apply and 2) looks nicer. The big downside is it's a little messier. The third picture is an example of what you don't want your frosting to look like. If you look at the pink pills in the fourth picture, you can see they look shiny and smooth--this is what you want. If you're worried your frosting is too thin, you can always add more powdered sugar. Step 5: Decorate!. Because I wanted to do pop art style cookies, I outlined most of them in black frosting and then added the color frosting. If I added sprinkles, I only added it to one side and did so before frosting the second side. The hearts I used red and black icing to draw heartbeat rhythms. If you look online, you can find examples of actual heartbeat rhythms and make your cookies look a little more accurate. The finishing touch on the cookies was to add white frosting to make the cookies stand out more. I only had clear sparkling gel, I thought it would work and it kind of did---until I wrapped the cookies and the plastic wrap lifted the gel off the cookies. It's cheaper and easier to use your own frosting. Step 6: Past Cookies. These are the Nurse Appreciation Week cookies I made in 2015 and 2016, respectively. ", ["pop-art-sugar-cookies_0", "pop-art-sugar-cookies_1", "pop-art-sugar-cookies_2", "pop-art-sugar-cookies_3", "pop-art-sugar-cookies_4", "pop-art-sugar-cookies_5", "pop-art-sugar-cookies_6"]] [41275, "Introduction: Chocolate Chip Cookie Marries Oreo Dough. The cute Le Creuset Mini Cocottes are a prize in the Power tool contest that I would use often and was the inspiration behind this instructable. You might be asking who would use a shop tool in the kitchen anyway? Well, there have been times I could have used a power tool in the kitchen and several times we did! I was visiting my daughter who at the time did not have a mixer and I wanted to cook something. The other times were when we were helping my son build a small house in the middle of no-where and were limited on how many things we packed for the trip because of all the supplies we took with us. We made Thanksgiving Dinner using a drill. I wanted to make something for the contest that had culinary appeal even though I used a shop drill. Dominique Ansel is a French Chef living in New York who invented the cookie shot just a few months ago. He got his inspiration because he recently tried his first Oreo cookie dipped in milk and thus the cookie shot was born. This month he was in Austin Texas promoting his new cookbook. This recipe is definitely a keeper and Dominique is a genius! Let me show you how I combined these two recipes to make a birds nest, cookie shot, and an ice cream cone that is sure to give you a sugar fix. One can have their cookie and dough at the same time! Bring your drill and lets make some cookie dough.https://shine.yahoo.com/video/sinfully-simple-oreo-cookie-dip-223237053.htmlhttps://www.yahoo.com/food/recipe-hack-milk-and-cookie-shots-how-to-make-the-80815754831.html Step 1: Ingredients and Tools. This is what you will need: \u00a0 For the cookie forms: \u00a0 1 Cup Shortening 1/3 Cup white sugar 1/2 Cup light brown sugar 1 Large egg 2 teaspoons pure vanilla extract more if you add to the glass of milk 2 Cups all purpose flour sifted 1/2 teaspoon salt 1 Cup mini chocolate chips do not substitute 1 Cup Magic Shell or melted chocolate ( I used Hersey's, it worked but I recommend something different) 1 1/2 Cups milk Pam Sprinkles optional Candy eggs optional \u00a0 Cookie filling: \u00a0 1/2 Cup softened butter 1/3 Cup brown sugar 3/4 Cup powdered sugar 8 Oz Cream cheese softened 1 teaspoon pure vanilla extract 3/4 Cup crushed mini Oreo cookies but regular will work 1/4 Cup mini chocolate chips do not substitute these \u00a0 Tools: \u00a0 Power drill with paint stir attachment or a kitchen mixer You will also need measuring cups, spoons, bowls, cookie sheet, parchment paper, straws optional, scissors, pencil, shot glass or something to form the cookies into desired shape. I tried shot glasses but they were too small so I tried a small juice glass and a custard dish which worked very nicely. The shot glass worked great for the ice cream cone shape. \u00a0Remember to charge the batteries on the drill if it has batteries. \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Step 2: Nest Filling. Measure ingredients: 1/2 Cup softened butter but not too soft 1/3 Cup brown sugar 8 Oz Cream cheese softened again not too soft 3/4 Cup powdered sugar 1 teaspoon Pure Vanilla extract 3/4 Cup crushed Oreos 1/4 Cup mini chocolate chips do not substitute Step 3: Mix Filling. Method: \u00a0 Combine all the ingredients except the chocolate chips\u00a0in a mixing bowl. Mix until well incorporated using a power drill or kitchen mixer. Fold in the chocolate chips. Chill until later. Step 4: Cookie Mold Recipe. Measure Ingredients: \u00a0 1 Cup shortening 1/3 Cup white sugar 1/2 Cup light brown sugar 1 Egg yolk 2 teaspoons pure vanilla extract 2 Cups flour sifted with the salt 1/2 teaspoon salt 1 Cup mini chocolate chips Do not substitute 1 Cup Magic shell or a chocolate that is suitable for melting and setting up when chilled 1 1/2 Cups milk he added some vanilla to the milk shots but I did not want to. \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Step 5: Combine Ingredients for the Nest Cookie. Combine: \u00a0 Cream shortening and sugars together Add yolk and mix thoroughly Slowly add the salt and sifted flour mixture and mix thoroughly Fold in chocolate chips Chill for thirty minutes. \u00a0 This cookie mixture will be quite crumbly but moist enough to form nicely to the mold. \u00a0 \u00a0 Step 6: Chocolate. While you are waiting for the dough to chill: Melt the chocolate if not using the Magic shell. Step 7: Prep the Molds. The first time I made the molds I did not use parchment paper and they were a little difficult to remove without breaking but I did do it. The dough raised more than I wanted so the second time I made them, I pressed a lot more firmly and the results were much better.Make the mold pattern as shown: Make a pattern for the molds using the parchment paper and cut them out. Spray the molds generously with Pam. Insert the paper pattern inside the mold and remove any wrinkles. Press the cookie dough into the molds about 1/4 inch thick pressing the dough firmly making sure there are no weak spots or holes. I believe this is important to help prevent the dough from rising too much. Chill for 30 minutes. Then bake at 350 degrees F for about 20 minutes until brown but not over brown. Allow them to cool, then remove them from the mold carefully by giving the sides a slight tap.Chill for 30 minutes. Step 8: Chocolate Coating. Method: Lightly coat the inside of the mold with the Magic shell and chill for 20 minutes. Step 9: Decorate. Method: I molded the cookie dough in the shape of a nest in my hand and place the nest in the center of the cookie, then I decorated it with sprinkles and candy eggs. Step 10: Sunshiine's Final Thoughts. The drill paint stir thingy worked great but I have to admit that the long shaft on it made it difficult for me to hold and take pictures. But in a pinch this is the way to go. A person may use an electric\u00a0mixer beater instead but I liked the weirdness of using the paint stir thingy for the fun of it. This was an enjoyable project. I hope it inspires you to make this recipe for your next party or family cooking day. I sent over a few of these to my neighbor and she called requesting more. We can't eat a lot of sugar so I usually gift my neighbors because I value their opinion. The cookie dough recipe taste exactly like cookie dough. So yummy. \u00a0If you think it is worth your vote please come back and vote for the power tool contest, I would be most grateful. \u00a0 I wish to thank Instructables, our sponsors, contributors, and all my visitors for making this a great place to share. Thanks for stopping by and do have a safe and happy day! sunshine \u00a0", ["chocolate-chip-cookie-marries-oreo-dough_0", "chocolate-chip-cookie-marries-oreo-dough_1", "chocolate-chip-cookie-marries-oreo-dough_2", "chocolate-chip-cookie-marries-oreo-dough_3", "chocolate-chip-cookie-marries-oreo-dough_4", "chocolate-chip-cookie-marries-oreo-dough_5", "chocolate-chip-cookie-marries-oreo-dough_6", "chocolate-chip-cookie-marries-oreo-dough_7", "chocolate-chip-cookie-marries-oreo-dough_8", "chocolate-chip-cookie-marries-oreo-dough_9", "chocolate-chip-cookie-marries-oreo-dough_10"]] [41276, "Introduction: EDIBLE ORNATE MUSHROOMS REVEALED. Before you can make these great tasting\u00a0 Old World\u00a0 delights,\nyou need three batches of colored dough.\nThe companion featured instructable\u00a0 EASY MARZIPAN DOUGH will show you\nhow to make the dough for these delicious ornate mushrooms. Step 1: LETS MAKE a MUSHROOM = OLD WORLD HOUBY. \n This step pre-supposes you already have the three plastic bags of colored dough\nfrom the companion Featured\u00a0 Instructable \u00a0 EASY MARZIPAN DOUGH .\n\t\tYou will need a wooden breadboard\n\t\tA butter knife\n\t\tA plastic chopstick and\u00a0\n\t\tA roll of paper towels\nClean and dry your hands in preparation to food handling.\nOpen the Brown and Red\u00a0 dough plastic bags and take out a third of\u00a0 each color dough.\nBe sure to close the zip locks up again.\n\t\tPicture #1\n\t\tOn the breadboard roll a brown cylinder with the palms of your hands .\n\t\tAnd cut it into finger lengths.\n\t\tThen press flatten one end of the cylinder to simulate the mushroom stem.\n\t\tNow Roll a like number of Red dough Balls between your palms using a circular motion.\n\t\tPicture #2\n\t\tThe Mushroom Head is formed by pressing a thumb into a Red Ball and forming the dough around.\n\t\tNote the desired Houby ( Mushroom ) Stem and Head look to fit snugly together.\n\t\tPicture #3\n\t\tStart by taking a dollop of White dough from the Zip Lock Bag and set it aside.\n\t\tMount the Red Head onto a Brown Stem and gently press them together.\n\t\tNote the good fit of the Stem and mushroom Head.\n\t\tNot happy :-( with the results ?\u00a0 IT is easy enough to start over at picture #1\n\t\tPicture #4\n\t\tUsing only hands the Red Houby Heads are fit snugly onto the Brown Stems.\n\t\tThe next step will place the White distinguishing flecks\n\t\tOf the Amanita Muscaria Mushroom ( Houby ) round marks.\nDepending on your speed, ability and desire you should be able to make a dozen Houby at a time. Step 2: ADDING THE WHITE FLECKS. \n Now is a good time to clean your breadboard and to again\nclean and dry your hands in preparation to food handling.\n\t\tPicture #1\n\t\tUse a chopstick to poke a hole half way through the Red Mushroom Head.\n\t\tIT should be allowed to pierce into the Brown Stem.\n\t\tPicture #2\n\t\tNote the clean and smooth hole.\n\t\tThe tip of the chopstick tool needs a moist wipe and dry.\n\t\tPicture #3\n\t\tUse the White dough to\u00a0 Roll several\u00a0 Tapered\u00a0 Plug\u00a0 Inserts.\n\t\tPicture #4\n\t\tSlide a White\u00a0 Plug into the Mushroom Head Hole.\n\t\tGently Press the White Plug to Widen and Flatten it Flush to the Red Head.\n\t\tPicture #5\n\t\tSliding a third White Tapered Plug into a Mushroom Head Hole.\n\t\tSee the two other Flush White Plugs.\n\t\tPicture #6\n\t\tCompare a finished Flecked mushroom.\n\t\tTo an UN-finished Houby .\n\t\tSee a White Tapered Plug.\n\t\tReady to be inserted into holes created by the plastic Chopstick Tool.\n\t\tAnd see a Brown Stem. Step 3: MAKING OTHER SHAPES. \n After nine of the Amanita Muscaria Mushrooms have set for a couple days\nthey will hold shape for decorating.\n\t\tPicture #1\u00a0\n\t\tDrying platter.\n\t\tPicture #2\n\t\tPreparations for a White Mushroom with Red flecks.\n\t\tPicture #3\n\t\tSee\u00a0 Brown Stems and White Heads.\n\t\tPicture #4White Houby with Red Flecks Same Procedure as the Red Houby.\n\t\tAnd those Dumbbell Shapes that never made it off of the Breadboard.\n\t\tPicture #5\n\t\tThree finished White Mushrooms Step 4: DISPLAY PRESENTATION. \n\t\tPicture #1\n\t\tThe name sake for the decorative Candy..\n\t\tPicture#2\n\t\tHere we see the onterage shapes.\n\t\tPicture #3\n\t\tRound Holy Balls Hanging.\n\t\tPicture #4\n\t\tEngineering Shapes.\n\t\tPicture #5\n\t\tA Close UP.\n\t\tNote the Drying Creases.\n\t\tPicture #6\n\t\tTwo Houby.\n\t\tLast Picture\u00a0\n\t\tA Houba Hanging in Our 2011 Tree.\n\t\tVery Heavenly Delicious Tasting.\nYou should know some people like Marzipan Immediately.\nOthers acquire a taste for this nut confectioner's dream\nAnd a few never enjoy it as my family and I do.\nOur next door Fifth grader received a family Marzipan gift pack and\nlater she was discovered behind the couch filling her face with\nMarzipan balls, Happy New Year....", ["edible-ornate-mushrooms-revealed_0", "edible-ornate-mushrooms-revealed_1", "edible-ornate-mushrooms-revealed_2", "edible-ornate-mushrooms-revealed_3", "edible-ornate-mushrooms-revealed_4"]] [41277, "Introduction: Quick & Easy Cookie Alternative. Follow these instructions to make a quick, chocolatey-peanut butter dessert called O'Henry Bars (http://allrecipes.com/Recipe/O-Henry-Bars/Detail.aspx). \u00a0This sweet delight can easily appetize several dozen guests or just a few seriously chocolate-craved individuals!\nYou will not need a lot of previous baking experience or several hours of spare time.\nYou will need:\n4 cups rolled oats\n1 cup packed brown sugar\n1 cup OR 3/4 cup butter\n1/2 cup light corn syrup\n1 teaspoon vanilla extract (optional)\n1 cup semisweet chocolate chips\n3/4 cup peanut butter\nYou'll also need access to a conventional oven for baking the oatmeal base and something like a stove-top range for melting the chocolate topping.Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Step 1: Mix Dry Ingredients. Grab a large mixing bowl, and prepare to measure out the dry ingredients:4 cups of rolled oats\n1 cup of packed brown sugar\nPile the oats into a clean mixing bowl with a measuring. \u00a0Unlike with flour, your measurements need not be super accurate.\nPack 1 cup of brown sugar into the same measuring cup, and drop the sugar into the mixing bowl with the oats. \u00a0If you've never packed brown sugar before, it's pretty simple. \u00a0Pour or scoop some sugar into the measuring cup, and then press it down with your fingers until it feels firm. \u00a0Keep adding and pressing sugar until you get a 1 full cup of packed brown sugar leveled flat.\nNow that you have a mini sugar castle in the mixing bowl, break up the brown sugar, and begin stirring it in with the oats. \u00a0I find it helpful to start by pushing up the stuff on the bottom. \u00a0Keep stirring until only a few clumps of brown sugar remain. Step 2: Mix-in Liquid Ingredients. Gather together the liquid ingredients:3/4 or 1 cup of softened butter - choose 1 cup if you want a gooey base1/2 cup of light corn syrup1 teaspoon of vanilla extract, if desired - for extra flavor\nTo quickly soften butter straight from the fridge, unwrap the sticks (1-1/2 for 3/4 cup or 2 for 1 cup) into a microwave-safe bowl, and microwave on high for about 15 seconds. \u00a0After this, the butter should be easy to deform with your fingers but firm enough to hold its own shape. \u00a0Alternatively, you can leave the sticks unrefrigerated for 20 to 30 minutes, but you do not want them to melt completely.\nAdd the softened butter to the bowl, and mix thoroughly. \u00a0It may take a few minutes of stirring, and even some \"chopping\" action with the mixing spoon, to get it completely mixed in with the dry ingredients. \u00a0If your guests won't mind, dive in with your fingers to make the process go faster.\nMeasure out and pour in the corn syrup and vanilla. \u00a0After you stir\u00a0the oatmeal mixture one more time, it will be ready for the oven! Step 3: Bake Until Golden. If you haven't already, preheat the oven to 350 degrees F (180 degrees C).Read carefully! \u00a0Baking is the easiest part of this recipe to mess up because the oatmeal mix does not look much different when it is done in the oven. \u00a0Trust me, you don't want to burn these babies!\nA 9 by 13 inch pan is perfect for this recipe, but O'Henry bars are quite adaptable to whatever you want or need. \u00a0Feel free to use different pan sizes and types to get a dessert perfect for your occasion. \u00a0Want a bar that's extra thick and hearty? No problem; just watch the oven carefully.Generously grease all of the bakeware that you will be using with cooking spray. \u00a0There's no need to drench the pan, but using too little will make it challenging to get the bars completely out!\nEvenly press the oatmeal mix into a greased pan. \u00a0Traditionally, the base should be about 3/4 inch high. \u00a0Place the pan on the center rack of a conventional oven (remember hand protection).Bake for 10 to 15 minutes, or until the oatmeal just starts to turn golden brown. \u00a0Take the pan out of the oven, and set it out to cool. \u00a0While hot, the mix will remain as pliable as before. \u00a0Don't worry; it will become firm as soon as it cools.\nThe bars are already delicious enough to eat, but the best is yet to come! Step 4: Prepare Topping. Making the chocolate-peanut butter topping is fast and fun!\nFind a small pot or saucepan and get the following ingredients:1 cup of semisweet chocolate chips\n3/4 cup peanut butter\nIn the cool pot, measure and add the chocolate chips and peanut butter. \u00a0Trying to measure and transfer the peanut butter may require a little patience but shouldn't be too much trouble with a simple butter knife.\nSet the pan on a burner set to low heat. \u00a0When I used natural gas burners, the chocolate began melting immediately. \u00a0Stir continuously to keep any of the chocolate from scorching. \u00a0The natural oils of the the peanut butter help prevent burning. \u00a0Very quickly, the chocolate chips melt and fuse with the peanut butter to make a\u00a0chocolaty\u00a0tonic worthy of Charlie's chocolate factory!\nOnce the chocolate and peanut butter are completely mixed together, pour the topping immediately onto the cooling oatmeal base. \u00a0If you are sticking with time-tested tradition, gently spread the chocolate evenly with the flat of a large spoon. \u00a0I find it best to not be a perfectionist in this step because too much fussing with the spreading can cause the oatmeal to pull up and crumble, which does not look attractive.\nEven more so than with the oatmeal base, you can be as creative or picky as you like with the topping! \u00a0Pile it thicker an' deeper or elegantly drizzle it across. \u00a0You may also wish to try different ratios of peanut butter and chocolate. \u00a0If you run out of topping, it's a snap to whip up some more. Step 5: Refrigerate and Serve. The O'Henry Bars are nearly ready to be devoured, but they are best served chilled. \u00a0Refrigerate them for at least an hour, or, in a pinch, put them in a freezer for a fraction of the time.\nAllow them to warm up for a little bit before cutting into them. \u00a0Slice them\u00a0into pieces\u00a0(a normal butter knife will do) into whatever serving size you wish. \u00a0Be sure to cut the pieces well, so that they will\u00a0effortlessly\u00a0pull away from the pan.Serve and enjoy!!\nO'Henry Bars travel well in tupperware\u00a0containers. \u00a0Keep them covered to prevent dryness.", ["quick-easy-cookie-alternative_0", "quick-easy-cookie-alternative_1", "quick-easy-cookie-alternative_2", "quick-easy-cookie-alternative_3", "quick-easy-cookie-alternative_4", "quick-easy-cookie-alternative_5"]] [41278, "Introduction: Oven Baked Chicken and Rice. Today I'd like to share with you how I made an oven baked rice and chicken drumstick casserole! I'm away at university most of the time where my normal meals consist of breakfast cereal, the $10 pick up special from Pizza Nova or... well, mostly just those too.For some reason I felt like mixing it up this weekend and this is the result. It's a basic recipe yes, but most of the time to make it is just the thing in the oven cooking (10 minutes prep). This is great because that means I can go back to browsing Instructab- I mean... doing homework during that time. This was my first time making this dish. I looked up a few online recipes and Youtube videos about oven baking rice and chicken, put them together and ended up with the recipe outlined in this article. It turned out quite well in my opinion. Thoughts on the process and any improvements I feel I could have made are outlined on the last step.Hope you enjoy! PS: This is my entry into the Beyond the Comfort Zone, and Slow Cooking contests. I'm not sure if this really counts as slow cooking, but considering my microwave pasta trays only take 4 minutes to cook, an hour and a half seems like a pretty long time to me.I would really appreciate your votes if you believe this instructable to be worthy of them! Step 1: Ingredients and Utensils. Ingredients:5 chicken legs (drumsticks)1 Can Cream of Mushroom or Celery Soup1 cup water3/4 packet of onion soup mix (dry)1 1/4 cup of white rice (not instant)Olive Oil (for greasing the dish, can substitute for butter or cooking spray)Utensils:Oven-safe casserole dish (mine was 2.3L, with a glass cover)Mixing BowlWhiskMeasuring CupsMeat Thermometer (technically optional but highly recommended)Oven (not optional)In the photo you see I also have a bag of Vegeta shown. I was originally going to try and add that in somewhere but did not. I'm leaving that for an experiment for the next batch, in which I would probably substitute part of the onion soup mix for the Vegeta. If it works, I'll update this recipe. Step 2: Preparing the Dish. Preheat your oven to 350oF before you begin, and it should be ready by the time you are. Grease the casserole dish using olive oil, melted butter or cooking spray. Measure out the rice and distribute it evenly over the bottom of the dish.Combine the canned soup, water, and onion soup powder in a mixing bowl, and whisk until well mixed. Try to make sure that there are no clumps from the canned soup remaining.Pour the mix evenly over the rice. Lightly mix together with the rice.Wash your hands before touching raw poultry. Take the chicken legs and place them side by side in the rice. Roll them around so they are covered in the rice/soup mix. Wash your hands again after you have finished handling the meat.Place the cover on your casserole dish and place it in the preheated oven, for 1.5 hours. Step 3: After Cooking. After an hour and a half has passed, carefully remove the dish from the oven with oven mitts or a towel. The rice should have expanded. Use an instant read thermometer to ensure that the internal temperature of the chicken is 165oF or higher. Thermometers take the guesswork out of ensuring your meat is fully cooked. My midterms are in two weeks, I'd really rather not get Salmonella :)Let stand for 5 minutes with the cover still on. Step 4: Enjoy!. Your oven baked chicken and rice is ready to eat! With a casserole dish sized similar to mine you can probably get 4 or 5 servings out of one batch. Improvements to the RecipeI've already updated this recipe with what I believe would make this recipe better. When I first made it, the taste of the rice was slightly too intense, so adding a little bit more water and a little bit less onion mix would fix that.Like I mentioned on the ingredients page, I plan to swap the onion soup powder for Vegeta in later experiments, because I believe my grandmother uses it when she makes chicken and rice like this. And I love my grandmother's rice.I didn't think of it at the time, but next time I'd probably prepare some broccoli or other vegetable to go with this to make it a full meal.Thanks for reading!I'd be interested to know your thoughts on this recipe - perhaps someone more skilled can offer some advice on how to further improve it! I hope you enjoyed this Instructable, and I hope you enjoyed the dish if you did end up making it! Thanks for reading!", ["oven-baked-chicken-and-rice_0", "oven-baked-chicken-and-rice_1", "oven-baked-chicken-and-rice_2", "oven-baked-chicken-and-rice_3", "oven-baked-chicken-and-rice_4"]] [41279, "Introduction: Gluten Free Fruit Salad Recipe. Ingredients:\u00a0 1 bunch fresh mint, leaves picked finely grated zest and juice of 3 limes 2 tablespoons light brown sugar white rum, to taste \u00bc large watermelon, peeled and cut into chunks 2 ripe mangoes, stoned and flesh scooped out with a spoon 1 ripe pineapple, peeled, cored and cut into chunks Directions: In a very clean pestle and mortar, bash most of the mint leaves with the finely grated lime zest. Add the sugar, a good lug of rum and the lime juice, then mix again gently. Have a taste and add a touch more sugar if you think you need to, but bear in mind the fruit may be quite sweet. Toss the fruit together in a bowl with a little of the mojito mixture, then spread it all out on a big plate. Spoon the rest of the mixture over the top, decorate with a few torn-up mint leaves and serve. Looking for more easy to make gluten recipes checkout http://allgonegluten.com", ["gluten-free-fruit-salad-recipe_0"]] [41280, "Introduction: Booger Brittle. A couple weeks ago, I asked audreyobscura what she thought would be really gross as a food. She came up with booger brittle! I loved the name and wanted to give it a go.I'm not sure I've 100% done it justice and will probably try again, but I'm pretty into this. :DBooger brittle is a white chocolate based bark that's either covered in toasted and colored coconut, OR white chocolate with the coconut mixed in. I couldn't decide which looked more gross. :PMany people mentioned I could use pistachios instead, and while that's an awesome idea I'm always worried about nut allergies when things are being served to kids. But keep that in mind if you want fancier boogers! Step 1: Ingredients. white chocolate bars (I'm using Ghirardelli)oil based food coloring (MUST be oil based - no gels or liquids allowed!)unsweetened dried coconut (shredded or flaked)parchment papera glass bowla spatulaPretty easy! Just make sure you're using a good white chocolate or it might not set up. I linked to the chocolate and food coloring I used above. :) Step 2: Dye and Toast the Coconut. I used about 1/4 cup for each of these - you'll toast some of the coconut and color the rest.To toast the coconut, add it into a dry pan over medium low heat and stir until evenly toasted. Don't walk away from it - it happens fast! It can burn really fast.To dye the rest of the coconut, add a little of the plain dried coconut into a plastic bag along with some liquid food coloring. I used equal amounts of yellow and green until it was nice and bright. Step 3: Melt the Chocolate. Make sure that your bowl and spatula are COMPLETELY dry. You don't want any liquid to end up in this because the chocolate will seize up and go lumpy. I used two 4 oz white chocolate bars per batch.Break up 3/4 of the white chocolate into smallish pieces and put it in the microwave for 30 seconds. Take it out and stir, and then put in for another 30 seconds. Repeat the microwaving and stirring process until it's totally smooth.Now you'll add in the other 1/4 of the white chocolate. Stir until it's nice and smooth again. Step 4: Color the Chocolate. For two white chocolate bars, I used 1/8 teaspoon of yellow food coloring. Mix it really well so you don't have any color streaks! Step 5: Version One: Coconut on Top. This version is more like a traditional bark!Spread the colored white chocolate out on a piece of parchment paper on a baking pan. Mine is between 1/8 and 1/4 inch thick.Sprinkle the toasted and green coconut on top and very gently press it down.Pop it in the fridge or freezer til set - about 10-20 minutes. Step 6: Version Two: Mix in Coconut Chunks. This turns out quite a bit softer due to the extra oil from the coconut.It also looks a little like vomit. ;)Prepare and color your chocolate as before and mix in the green and toasted coconut. I don't recommend using toooooo much of it, because it might not let the chocolate firm up all the way. I would say I used about 1/8 cup total.Mix it together and spread it on parchment on a baking sheet. Chill in the fridge or freezer til set. Step 7: Break It Up and Serve!. Booger brittle is best kept in a pretty cold environment - because white chocolate doesn't require tempering to be glossy, it melts fairly easily. We've also added extra oils to it with with the food coloring and coconut, so it will go soft if it's too warm for too long. If it starts to soften, just chuck it in the freezer for a couple minutes and it will be good to go. Enjoy!", ["booger-brittle_0", "booger-brittle_1", "booger-brittle_2", "booger-brittle_3", "booger-brittle_4", "booger-brittle_5", "booger-brittle_6", "booger-brittle_7"]] [41281, "Introduction: Hearty Vegetable Lasagna. This is a spin on a classic dish. Full of flavor and delicious vegetables and sauce, this lasagna will surely please on a midsummer's Sunday lunch. Step 1: Ingredients. - 3/4 of ricotta cheese- 20 lasagna sheets - 2 eggplants - 5 zucchini - 4 cups of fresh tomato sauce (homemade is the best!) - 1 egg Step 2: Cheese Filling & Assemble. 1. Whisk the egg with the ricotta cheese to make the cheese filling.2. Cut the eggplant and zucchini into thin slices vertically. 3. In a medium-sized casserole dish, pour about 1/3 cup of the tomato sauce. 4. Place about 5 sheets of lasagna pasta on top of the tomato sauce. Then pour about another 13 of a cup of tomato sauce on top of the pasta layer. Then place a few spoonfuls of the cheese mixture on top of the sauce. Step 3: Bake. 5. Place another layer of pasta sheets on top of the cheese. Then pour another 1/2 cup of tomato sauce on top of the pasta. 6. Next place the zucchini slices on top of the tomato sauce. Place a few dollops of cheese on top of the zucchini. 7. Repeat steps 3-6 with the eggplant. In the end, you should have about 6 to 7 layers of pasta. 8. Preheat oven to 350\u02daF. 9. Once oven is preheated, bake lasagna for about 45 minutes. Step 4: Plating and Enjoy!. 10. Serve with a few leaves of basil or chives, and enjoy!", ["hearty-vegetable-lasagna_0", "hearty-vegetable-lasagna_1", "hearty-vegetable-lasagna_2", "hearty-vegetable-lasagna_3", "hearty-vegetable-lasagna_4"]] [41282, "Introduction: German Apple Pancakes. For as long as I can remember, my mom has made the best German Apple Pancakes. The family recipe uses eggs, apples, and several other ingredients to create a breakfast treat that is rich in protein, fiber, and flavor that will keep your breakfast company clamoring for more. These pancakes are also perfect for the fall, using fall-seasonal spices like cinnamon to create a distinct flavor matched only by the season. When making German Apple Pancakes, it is important to have a fundamental understanding of basic cooking techniques. The procedures are not overly complex, however the quality of the final product and the safety of the individual performing the procedure require the employment of both thoroughness (shortcuts will yield a sloppy pancake) and caution. Make sure you own a good pair of oven mitts prior to making these pancakes, as third-degree burns can occur during removal from the oven. Preparation and baking time take a total of 60-75 minutes. Ingredients should not exceed $10. This recipe yields four servings. Ingredients: \u2022 2 apples \u2022 4 eggs \u2022 \u00bd cup all-purpose flour \u2022 1 tablespoon sugar \u2022 \u00bd teaspoon baking powder \u2022 1 pinch salt \u2022 1 cup milk \u2022 1 teaspoon vanilla extract \u2022 2 tablespoons butter \u2022 \u00bd teaspoon cinnamon \u2022 \u00bd cup white sugar \u2022 \u00bc cup butter Additional supplies: \u2022 Oven \u2022 Oven mitts \u2022 10-inch oven-proof skillet \u2022 Whisk \u2022 Knife \u2022 Two Mixing bowls \u2022 Cutting board Step 1: Preheat Oven. Preheat the oven to 425 degrees Fahrenheit Step 2: Prepare Apples. Use a knife to core and peel the apples. Then, cut into thin (quarter to half-inch thick) slices. Handle knife with extreme caution. Step 3: Add Eggs. Crack four eggs in a mixing bowl and use a whisk to beat the eggs. Step 4: Add Flour. Then add 1/2 cup flour, continuing to mix with the whisk. Step 5: Add Baking Powder. Add 1/2 teaspoon baking powder to bowl and mix well. Step 6: Add Sugar. Add one tablespoon sugar to the mixture and combine thoroughly. Step 7: Add Salt. Add a pinch of salt and continue to mix Step 8: Add Milk. Slowly add one cup milk to the mixture while maintaining a steady stir. Step 9: Add Vanilla. Add one teaspoon vanilla extract and mix thoroughly. Step 10: Add Butter. Melt two tablespoons butter and add to mixture. Stir until completely mixed, then set the mixture aside. Step 11: Cinnamon-Sugar Mixture. Combine 1/2 teaspoon cinnamon with 1/2 cup white sugar in a separate bowl. Step 12: Melt Butter in Skillet. Add \u00bc cup butter to the oven proof skillet and melt on stovetop over medium heat. Spread butter around pan thoroughly. Step 13: Add Cinnamon-Sugar Mixture to Skillet. Then add the cinnamon and sugar mixture to the skillet with the melted butter, giving the skillet an even coat. Step 14: Brown the Apples. Spread out the apples evenly in the pan to begin browning. Keep stovetop on medium heat. The browning process should cause a slight bubbling of the cinnamon, sugar, and butter mixture, and the browning is complete once the apples are coated with the mixture attaining a light brown color. Do not leave the apples over medium heat for longer than five minutes. (Make sure you get as many of the apple slices in the pan as possible: it may appear that there are too many, however the heat will compress the apples so the end result will be less apple-filled than it appears prior to baking.) Step 15: Add Batter to Skillet. Once the apples have browned, pour the batter from the mixing bowl over the top of the apples in the skillet. Step 16: Bake for 20 Minutes at 425\u00b0F. Transfer skillet to the oven to begin baking. Use oven mitts and extreme caution when dealing with the oven at this heat. Turn on oven light to monitor the pancake\u2019s progress. Bake for 20 minutes at 425 degrees Fahrenheit. The pancake should start to brown around the edges of the skillet and the cinnamon will gently brown the apples. Step 17: Remove and Cool. Turn off the oven and let the pancake sit in the oven for 10-15 minutes. REMOVE WITH EXTREME CAUTION. Remove with oven mitts and set on counter top to cool for additional 3-5 minutes. The center of the pancake should be soft and slightly gooey, while the edges should be slightly browned. Enjoy!", ["german-apple-pancakes_0", "german-apple-pancakes_2", "german-apple-pancakes_3", "german-apple-pancakes_4", "german-apple-pancakes_5", "german-apple-pancakes_6", "german-apple-pancakes_7", "german-apple-pancakes_8", "german-apple-pancakes_9", "german-apple-pancakes_10", "german-apple-pancakes_11", "german-apple-pancakes_13", "german-apple-pancakes_14", "german-apple-pancakes_15", "german-apple-pancakes_16", "german-apple-pancakes_17"]] [41283, "Introduction: Vegan Sarma Aka Cabbage Rolls - Recipe. I like to prepare simple, everyday meals, and I want to show you that living vegan can be easy and cheap - you can veganize everything you like! Just replace animal products with cruelty-free alternatives. You also don't have to be a professional in the kitchen, just experiment and have fun! And don't hurt any animals in the making. For more vegan video recipes, visit Nature Reporter on YouTube Step 1: Vegan Sarma Aka Cabbage Rolls - Video Recipe . Time for another Croatian specialty - \"SARMA\" aka cabbage rolls in a vegan version!Ingredients: Carrots, garlic, onions, rice, smoked seitan, soy flakes, oil, spices (salt, pepper, red mild paprika), cabbage leaves.Procedure: Make sauteed onions and add garlic and carrots on top of them. Add water and cook until it becomes tender.Add rice (which we previously soaked) and cook everything together until it gets tender.Cook the soy flakes in salted water, drain them and add them to the mix of onions, garlic, carrots and rice.Add spices to the mix and stir everything. After everything softens, allow to cool off.When it's cooled, fill the cabbage leaves with the mixture. Make sure to make it firm and tight so it doesn't fall apart.Set them side by side in a bowl (again, packed tighly so it doesn't fall apart). For a richer flavour, add pieces of smoked seitan between the sarma's (cabbage rolls).Pour tomato juice and water over everything, add a bay leaf and cook for about 1-1,5 hour.Serve with potatoes and enjoy!", ["vegan-sarma-aka-cabbage-rolls-recipe_0"]] [41284, "Introduction: Almonds Milk. I've been searching for home made cow-milk substitute for ages until i encounter this easy to make almonds milk. This is my improved recipe the original does not contain the Vanilla and Cinnamon nor the Saden though contain 3 palms instead. Ingridients : 3/4 cup of unkoocked Almonds 1.5 spoon of sedan Vanilla Cinnamon Powder A Blender A clean towel 3 Clips A Jar Step 1: Blend. Add all the ingridients into the blender along with 4 cups of water.Add the vanilla and the cinnamon acording to taste.Turn the blender on for few minuts.* The recipe says you should soak the almonds in water for 8 hours, i searched for the reson and found it should help the blender with the grinding.I've tried without soaking since it freed me of the need of planing ahead and found no difference. Step 2: Pouring. Place the towel above the jar leaving a depression for the almonds powder (after grinding) to collect and secure it with the clips.Start pouring alowing the liquids time to drip. Step 3: Squeeze. After pouring all the blended materia lift the towel cerfully, squeeze and twist the towel to extract the last of the liquids Step 4: Drink. Drink to your enjoyment, add to the cofee, add to serials etc.Dont forget to leave comment.", ["almonds-milk_0", "almonds-milk_1", "almonds-milk_2", "almonds-milk_3", "almonds-milk_4"]] [41285, "Introduction: Rhizome Sodas. Inspired by Sandor Katz's\u00a0The Art of Fermentation, I wanted to make some soda flavors I've never had before. \u00a0According to Katz, a soda can be made by adding an active starter culture (in this case, whey derived from yogurt) to any sweetened liquid.\u00a0 I thought I'd riff on ginger ale and make sodas from fresh turmeric and galangal, ginger's rhizomatic relatives. Step 1: Gather Whey. Whey can be derived from any cultured milk product, including kefir, buttermilk, raw milk and yogurt. Kefir, buttermilk and raw milk will naturally separate into curds and whey after sitting unrefrigerated for a few days. But if you collect whey by straining yogurt, not only is the whey available immediately, but the yogurt becomes labneh: a tangier, thick and spreadable yogurt. Line a bowl with a few layers of cheesecloth and empty some yogurt into it. \u00a0A 32 oz. tub of Nancy's yogurt yields around 2 cups of whey.\u00a0Close up your package of yogurt and suspend it so the whey can freely drip out. If your bowl is deep enough, you can lay a wooden spoon across it and tie the cheesecloth sack to the spoon. It won't take long to get enough whey for the sodas, but I set mine up overnight for the sake of the labneh. Step 2: Brew Decoction. Using a microplane, grate turmeric into one pot and galangal into the other. \u00a0For each soda, I steeped 100g of rhizome in 6 cups of water, but you have a lot of leeway with these numbers. \u00a0Bring each pot to a boil, then cover and simmer for about 15 minutes. \u00a0Taste it at this point: if the decoction comes out too strong, you can water it down; if it's a bit weak, make a smaller, concentrated batch to add to the original batch. Step 3: Strain Decoction. When you're happy with the decoction's concentration, strain it into a jar or bowl. \u00a0I used a mesh fabric bag I bought at a brew store, but a few layers of cheesecloth or a metal strainer would do the job. While the liquid is still hot, add sugar, tasting as you go until it's the right sweetness for you. \u00a0I ended up adding about 1 cup of sugar to 6 cups of liquid. Heat kills the living cultures in the yogurt, so let the decoctions cool off to body temperature, either on the counter or in the fridge. Step 4: Add Whey to Decoctions. Once your decoctions are cool, add the whey at a ratio of roughly 1/4 cup whey for every 4 cups liquid. The decoctions have been brought to life!\u00a0 Stir them up and cover with some cheesecloth. Allow the cultures to get nice and active by letting them sit out for a day at room temperature. Step 5: Transfer to Sealable Bottles. Once they appear active, transfer to sealable containers and close them off. \u00a0Crack open a lid after a couple days to gauge how much carbonation has built up. Once they're bubbly enough for you, refrigerate and drink up!", ["rhizome-sodas_0", "rhizome-sodas_1", "rhizome-sodas_2", "rhizome-sodas_3", "rhizome-sodas_4", "rhizome-sodas_5"]] [41286, "Introduction: Delicious 4 Ingredient Pikelets. Quick, easy and delicious pikelets. Makes 12. Things you'll need: Bowl Masher Olive oil Cinnamon\u00a0 Oats 1 Banana\u00a0 Pan\u00a0 Spatula\u00a0 Step 1: . Add 1 peeled and diced banana, 1 and a half tablespoons of oats, one teaspoon of cinnamon and two cracked eggs into a bowl, mash with the masher until all is mixed and the banana is mostly not lumpy.\u00a0 Step 2: . Heat a pan on a low heat, pour a little olive oil into the pan and place a large tablespoon of mixture into the pan. Step 3: . Use the spatula to keep checking the bottom of the pikelets, once golden brown flip. Step 4: . Once both sides are golden brown take the pikelet and put it on another plate, repeat for other pikelets. Serve with your favourite toppings.", ["delicious-4-ingredient-pikelets_0", "delicious-4-ingredient-pikelets_1", "delicious-4-ingredient-pikelets_2", "delicious-4-ingredient-pikelets_3"]] [41287, "Introduction: Froot Krispies . Basically Rice Krispies but we used froot loops instead of the regular recipe Step 1: Items You Will Need. 4 cups of Froot Loops, 1 bag of Mini marshmallows, 1 stick of butter, measuring cup, sauce pan, baking dish, something stir with Step 2: Butter Dish. Butter the bottom and sides of baking dish Step 3: Melt Butter. Put the rest of the butter in the sauce pan and wait till it melts Step 4: Melt Marshmallows. When the butter is completely melted put entire bag of marshmallows in the sauce pan and stir Step 5: Mix Together Froot Loops . When the marshmallows are completely melted put four cups of Froot Loops in the sauce pan Step 6: Empty Into Baking Dish. Still until completely mixed together then place in baking dish and evenly spread it Step 7: Cut and Serve. Let it cool for 10 minutes then serve", ["froot-krispies_0", "froot-krispies_1", "froot-krispies_2", "froot-krispies_3", "froot-krispies_4", "froot-krispies_5", "froot-krispies_6", "froot-krispies_7"]] [41288, "Introduction: Mo Betta Swedish Meatballs and Cream Sauce. Neigh, these are not your IKEA's meatballs but something mo better. Mo bacon! These meatballs are infused with bacon to make them special.Prepared with a pan cream sauce that makes it all the more delectable.CAUTION: Do not attempt eating mass quantities of Swedish meatballs. They are filling and addictive. I think my record at IKEA stands at about 25. It might be the Ligonberry preserves or that dollop of mashed potatoes that puts it over the top. Step 1: The Secret Ingredient Is.... BACON.For the meatballs, you will needone pound of ground beefequal portion of ground porkabout one cup of dry or toasted bread crumbsone eggsome milk or cream to wet the breadcrumbsdiced onionsbeef stock if you have itsalt, pepper, and any other spices/seasonings you likea few tablespoons of flour to thicken up the gravy Step 2: A Watched Pot Never Boils.... Dice up about a quarter to half pound of bacon.In a large pan, render out the fat from the bacon over medium heat. I like to add some additional cooking oil to help the process and to prevent bacon bits from burning and sticking in the pan.Finely dice up two large onions.Once the bacon starts to brown and the fat has rendered out of the bacon strips, add the onions to brown.It may take a while for the onions to release its moisture and start to caramelize or brown.Keep stirring to keep things from burning.When everything is nice and browned, take it off the heat to cool. You will end up with a smaller volume of soft baconey caramelized onioney goodness.You can pick out the larger pieces of remaining bacon and finely chop that up. Step 3: Balls.... In a big bowl,add the two ground meats togetherAdd a cracked eggAdd your breadcrumbsAdd the cooled chopped/crumbled bacon onion mix inWet the breadcrumbs with a bit of milk or creamAdd any additional seasoningsMix well and shape into small ping pong ball sized shapesYou can dump out the entire mix on a cutting board. Flatten out and portion out by cutting with a knife like slicing a sheet cake. You can then just roll the pieces by hand to get into a ball shape.Brown the meatballs in the frying pan with more oil or additional bacon.Wait till they are browned a bit and set up before attempting to turn them. They are still fragile at that point.Roll them around often so that they do not burn. It might take a while so that they are completely cooked through.One batch was pan fried. The rest I put on a the toaster oven tray to bake off in the toaster oven. That is a more efficient way to cook a large batch and without the spatter. Step 4: Getting Sauced.... Remove the meatballs from the pan.You should be left with some bacon drippings and meatball flavor goodness stuck to the bottom of the pan.Throw in a couple of tablespoons of flour to mix into the grease left in the pan.Stir it around and let it cook. This is making the roux to thicken the gravy.When the flour gets browned it is time to add in a cup or two of milk or cream. Add in any beef stock if you have it.Continually stir to mix and to scrape up the flavor from the stuck bits in the pan.Since we are real cooks and don't measure, the gravy might be thickening up to the point of where it is a thick paste. If you can stick your stirring instrument into it and stand it up, you used way too much flour.Don't worry, add more milk or cream and keep stirring. Dissolve all the lumps out. Lower the heat a bit so it doesn't boil over like a mad science experiment.Give it a taste and adjust the seasoning. It will probably first taste like a bland glue until you add salt.You can then return the meatballs into the sauce to warm up or serve it on the side.Enjoy.", ["mo-betta-swedish-meatballs-and-cream-sauce_0", "mo-betta-swedish-meatballs-and-cream-sauce_1", "mo-betta-swedish-meatballs-and-cream-sauce_2", "mo-betta-swedish-meatballs-and-cream-sauce_3", "mo-betta-swedish-meatballs-and-cream-sauce_4"]] [41289, "Introduction: How to Make a Jager Bomb. The Jager bomb is a very popular bomb shot cocktail, originally made from a mixture of Red Bull and Jagermeister. It has an unusual taste which some liken to cough syrup and gives you a \u201cboost\u201d from the alcohol-caffeine combination. Treat this one with respect- it\u2019s easy to have one too many as the Red Bull offsets the depressant effect of the alcohol content. Step 1: Materials and Prep. Materials:A medium or pint sized glass (eBay Search: \"pint glass\")A shot glass (eBay Search: \"shot glass\")1/2 can Red Bull energy drink1-2 oz shot of Jagermeister herbal liqueurThank you for using the Promotional Links above to search for any materials you may need! Step 2: Preparation. Jagerbomb Firstly, pre-chill the ingredients. Now this is the fun part! To mix one of these properly you need to do it by dropping a shot glass of Jagermeister into a glass of Red Bull.Jager-trains If you\u2019re having a party and need to make multiple Jagerbombs, show off your bartending in a theatrical way by making your own Jager-train! It works like this: Line up glasses of Red Bull with an empty glass at one end. You then need to carefully balance shot glasses of Jagermeister between the rims of a pair of pint glasses as you go along the line. This takes a little trial and error, but the idea is that when you position the shot glasses correctly you just push one to create a domino effect of shots falling into glasses of Red Bull! (See Video below) Jagerbomb Cocktail If you want to drink a Jagerbomb in a more relaxed fashion you can make it as a mixed cocktail on the rocks. Simply fill a rocks glass with ice, add 1-2 oz of Jagermeister liqueur then top up with Red Bull energy drink. \u00a0 Step 3: How to Serve Jager Bombs. The best way to serve these drinks is in these frozen ice shot glasses. You can get the molds at on eBay for about $12:(eBay Search: \"shot glass mold\")Do you have to use Red Bull?This drink can be made with any energy drink similar to Red Bull so feel free to experiment with your preferred brand. Please note however that this may drastically alter the taste so for the true Jager Bomb experience stick to the Red Bull!Thanks for looking and thanks for using the eBay Promotional Links above!", ["how-to-make-a-jager-bomb_0", "how-to-make-a-jager-bomb_1", "how-to-make-a-jager-bomb_2", "how-to-make-a-jager-bomb_3"]] [41290, "Introduction: Wonton Torch. Celebrate the Olympic by serving stuffed wonton torches :) For the mold: Parchment Paper Scissors Aluminum Foil Staple (optional) Ingredient: Wonton wrap (or eggroll wrap cut into 4 smaller squares) Some water as glue Vegetable oil for deep frying Step 1: Make the Mold. Cut parchments paper into 4in squares and foil into 5in squaresFace the square parchment into a diamond shape and roll from one corner inward then roll the other corner over into a cone shape.Even up the opening of the cone with a scissorWhile holding the overlaps, wrap the paper with foil and fold the top flap into the holeRepeat and make plenty (about 8 should be fine) Step 2: Wrap and Fry. Wrap the cone with wonton*Use water as glue, make sure its sealed tight so it doesn't come apart during the frying processFry on 325-350F and turn occasionally for an even golden colorRemove and let cool on a rackAfter it cools, remove the foil and make more :) Step 3: Fill Them Up and Serve. I had ones with chicken salad ( https://www.instructables.com/id/Chicken-Salad-Torc...) and the other with cheesecake filling (https://www.instructables.com/id/Non-bake-Cheesecak...) :)", ["wonton-torch_0", "wonton-torch_1", "wonton-torch_2", "wonton-torch_3"]] [41291, "Introduction: Pickled Rhubarb Recipe. Sweet, tart, and a little bit spicy does not just sum up this author's personality, it also describes these irresistible rhubarb pickles!\u00a0 You can totally change up this recipe to reflect whatever aspect of the rhubarb you want to bring out by adding more or less sweet, spicy, or tangy ingredients.\u00a0 It's really simple!\u00a0 And whether you want to hot-process these pickles so they store for a long time, or treat them as refrigerator pickles is up to you.\u00a0 Processing the rhubarb makes for a softer pickle, great as a chutney or relish.\u00a0 Or you can skip this step and stick them straight in the fridge for crisper pickled rhubarb!INGREDIENTS:\n1 lb rhubarb stalks, chopped into spears to fit your jars\n1 cup apple cider vinegar\n1 cup water\n1 cup sugar\n1 1/2\" knob of ginger, sliced\n1/2 teaspoon salt\n2 teaspoons mustard seed\n1/2 teaspoon black peppercorns\nIn a small saucepan, combine the apple cider vinegar, water, sugar, ginger, and salt and bring to a gentle boil until the sugar has completely dissolved.\nDivide the spices up between the two jars. \u00a0You can go crazy here - add star anise, cloves, whatever sounds good!\nPack your rhubarb spears into the two jars.\nTop the spears with the pickling liquid. \u00a0\nWipe the jars clean and screw on the lids.\u00a0\nFor pickles that will be shelf-stable for a year, hot process the jars by placing in a boiling water bath for 10 minutes, making sure the water completely covers the jars. \u00a0Get more details about canning in Tim Anderson's guide to canning! \u00a0\nFor crispier refrigerator pickles, stick 'em in the fridge! \u00a0They'll be ready to eat in 24 hours, and good for a week!", ["pickled-rhubarb-recipe_0"]] [41292, "Introduction: Flat Bread As You Wish. I love a rustic feel to my cooking so it is pressed by hand but feel free to make it more aesthetically pleasing by rolling and shaping.\nI also used a pizza stone; it gives a great flavour ; you can use a normal baking tray.\nFeel free to add change any \"toppings\" to suit your mood. Step 1: Bread Ingredients. 500g plain flour\n2 tsp instant yeast\n3 tblsp olive oil\na cup of room temp. water Step 2: Possible \"topping\" Ingredients. slices of butter\ncrushed garlic\nrosemary\noregano\npesto\nsundried tomato\nolives\nlinseeds / sesame seeds Step 3: How To:. Mix all flour, yeast, oil and enough water \u00a0to form a ball that is not too sticky. \u00a0Cover with plastic wrap then leave to sit a couple of hours so the yeast do it's job. Step 4: . Cover your hands with flour and give it a good knead in the bowl. Divide into portions according to how many / how big you want your bread (I made 3 large ones) then press out with fingers on a floured surface to make a rough oval shape. \u00a0It should be about 1 - 2 cm thick for a rustic style. Step 5: . Top with your favourite combination of toppings then fold over and place on preheated pizza stone.\nCook in HOT OVEN for about 15 mins until it takes on a lovely light brown colour. \u00a0Adjust timing if your bread is rolled or thinner. Step 6: . Slice into strips to share or serve whole. \u00a0Great with soup or pasta.", ["flat-bread-as-you-wish_0", "flat-bread-as-you-wish_2", "flat-bread-as-you-wish_3", "flat-bread-as-you-wish_5"]] [41293, "Introduction: Homemade Mac'n'Cheese. Everybody can't resist Mac and Cheese... especially if it's gooey, warm, and soft.\nIt's great on sunny or rainy days, cold and warm. It's irresistible! And it manages to find its way on\ntailgate parties and on a table buffet for the Super Bowl, whether it's for the kids or adults!\nHere's a great recipe my mom did... it doesn't dry up instantly like the Kraft pre-boxed ones either\nas quickly. It, in fact. stays gooey longer than Kraft.\nMakes more Mac'n'Cheese than what Kraft serves also in an affordable result. This would only cost around $7.\n*Disclaimer: Pictures in Instructable is not mine. Step 1: Requirements:. Ingredients:\n-Velveeta cheese - Be sure to have along box on hand!\n-Elbow Maccaroni - any size will do, but best results is medium sized elbows.\n-Milk (Optional).\nNeed:\n-Pot and Strainer\n-Water. Step 2: Cooking the Maccaroni:. Each brand, cheap or expensive, needs it's own time to cook thoroughly.\nPut the water in a pot on the stove on high to start boiling. Once it starts to boil, put the Macaroni\nin the water and set the heat to medium. Stir every few minutes to ensure they don't stick to the bottom. Cook for about 10 minutes or until soft.\nRemove from pot once Macaroni is cooked. Step 3: Mixing the Velveeta Cheese:. Now, with the Macaroni still in the pot, put a nice chunk of Velveeta Cheese in the pot and stir. Add more if it isn't cheesy enough.\nAdd Milk if you want a creamier result, it is recommended to prevent sticky cheese. Step 4: Enjoy!. Enjoy the results! The gooey and warm Mac'n'cheese everybody enjoys!", ["homemade-macncheese_0", "homemade-macncheese_1", "homemade-macncheese_2", "homemade-macncheese_3", "homemade-macncheese_4"]] [41294, "Introduction: Hibiscus Tea. Hibiscus tea is prepared by boiling the dried flower petals of Hibiscus plant. This tea has got many health benefits. The method to prepare hibiscus tea is explained here. Step 1: Harvest the Flowers. The flowers of Hibiscus plant, scientifically known as \"Hibiscus sabdariffa\" are used in preparation of tea. Select flowers which are not affected by any pests. Harvest the flowers and sun-dry them for a few days. Step 2: Collect the Dried Petals. Once the flowers are completely dried, collect the petals only and discard other parts. Step 3: Boil Water. Take about one and a half glass of water in a bowl and place it on a stove to boil. You can add a crushed cardamom, small pieces of cinnamon and cloves. They are optional. Step 4: Add Dried Hibiscus Petals. When the water reached a full boiling point, turn down the flame. Add a handful of dried hibiscus petals and submerge them in boiling water with a spoon. Cover the vessel and leave it for a few minutes. Step 5: Strain Out the Liquid. After few minutes of the petals soaking in hot water, remove the cover and strain the liquid through a strainer in to a drinking glass. If you want you can add sugar as per your taste in the tea. Step 6: Mix Well and Drink. Mix the sugar with the hibiscus tea with a spoon and drink. You can store the left-over dried petals in a container for future use.Health benefits of Hibiscus Tea :Hibiscus tea contains many medicinal properties which can control Blood pressure, lower cholesterol, protec the liver, aids digestion and also good for weight loss.Please see the article at the following link which explains the health benefits of Hibiscus Tea.https://www.organicfacts.net/health-benefits/bever...", ["hibiscus-tea_0", "hibiscus-tea_1", "hibiscus-tea_2", "hibiscus-tea_3", "hibiscus-tea_4", "hibiscus-tea_5", "hibiscus-tea_6"]] [41295, "Introduction: Smoked Ribs - Dino Style. What Are Dino Ribs?Are you looking for an absolutely stunning, eye-popping, meaty dish for that holiday cookout? Look no further than \"Dino Ribs.\" Essentially they are a set of beef ribs, cooked low and slow, complete with their own handles. While it might take a little advance planning to source the ribs, the actually preparation and grilling process couldn't be simpler.IngredientsA beef plate consisting of the largest four ribs* Salt and pepper to taste Your Favorite Rub (we used Sassy Steak Rub from AmberFyre Foods)ToolsAluminum Foil A sharp knife (essential, we use this boning knife) A steam table pan if using a smoker Grill or Smoker*A whole beef plate is not something your average chain grocery store will carry, so it pays to enlist the help of your local specialty butcher. If they don't offer \"dino ribs\" or \"bronto ribs\" simply call ahead and ask for the largest four ribs of a beef plate, connected and untrimmed. Be prepared to call two or three days in advance, since this part of the cow is normally divided up for other cuts. A photo is included to help communicate to the butcher what you are looking for. Step 1: Trim the Ribs. Preheat your grill or smoker to around 225-250 degrees Fahrenheit. If smoking with wood chips, be sure to have soaked them in advance. You may need to separate the ribs into two pieces to fit them into your smokebox, as we did. If you are smoking on top of your grill, you can omit this step.In order to prepare the ribs, trim off as much excess fat as you can, leaving between 1/2 and 1/4-inch on the ribs. Also trim the tough material on top of the rib bones on the back side, called a silverskin, it makes separating the ribs and enjoying them more difficult after they are cooked. Step 2: Season, Season, Season. Salt and Pepper the ribs as you would a steak, then apply your favorite steak rub...liberally. It may look like a lot, but after several hours in a smoker or on a grill, the rendering of fat as well as the shear mass of this hunk of meat, is going to need every bit of that seasoning.Wrap the ribs in foil and you are now ready to put them in the smoker or on the grill. Step 3: Smoke 'em If You Got Em!. Smoke the ribs for about 6-8 hours, turning them every 2 hours when you normally check your wood chips. If you are using a box smoker like in the picture, be sure to place a steam table pan in between the heat source and the ribs. There is a lot of fat on this type of cut that will render out when cooking, and the risk of fire becomes great. In the picture above, the ribs on top and the brisket underneath produced about two quarts of liquid fat. Not the sort of thing you want igniting before your cookout.When the ribs are done, slice them into individual portions and serve. Step 4: Enjoy Dino Ribs!. As you can see from the picture above, the meat on the dino ribs contracts as it cooks, creating it's own carrying handle. We like to serve them with sliced brisket and a little cherry bourbon bbq sauce for dipping. Be sure to save those bones, as they make great stock.", ["smoked-bronto-ribs_0", "smoked-bronto-ribs_1", "smoked-bronto-ribs_2", "smoked-bronto-ribs_3", "smoked-bronto-ribs_4"]] [41296, "Introduction: How to Make Indian Flatbread, Roti. Online Cooking Classes: Spice Inspired Kitchen: Indian Cuisine 101 For Vegetarian Food LoversThere are many different types and variations of Indian flatbreads: roti or chapati; naan; prautha; as well as stuffed versions of each type. This recipe is for three basic types which can be made at home. All you need is a griddle or large frying pan and a rolling pin. The dough is very simple and requires only wholewheat (or spelt) flour, water and a bit of olive oil.A roti is a very simple round flatbread and is the easiest to make. Then there is the square one (prautha) which is made into a square shape by first rolling a circle, applying butter and spices and then folding it over 4 times to make a square before rolling it out one more time. The third one is a stuffed prautha (aloo prautha) which is very popular in Punjab. It is made by rolling out two smaller rotis and adding a filling in between them. The same dough is used to make all of them. Yield: 6 flatbreads Servings: 3 - 4 Prep Time: 15 minutes Cook Time: 10 minutes Ready In: 25 minutes Ingredients 2.5 to 3 cups whole wheat or spelt flour Water Olive oil Step 1: Make Dough. Make dough in a medium bowl by adding some water and a drizzle of olive oil to the flour, and mixing it with your hands. Keep adding water in small amounts and mixing with your hands until it all comes together. Add more water as needed to be able to knead the dough until it has a smooth pliable texture (3 to 4 minutes). Set aside to allow the dough to breath and soften for 15 minutes. It can also be made ahead and set aside until you are ready to cook. Step 2: \u200bPreheat Griddle. Preheat griddle or flat pan on medium high heat. Put about a cup of dry flour into a large plate or pie plate. Roll your fingers in this dry flour to avoid dough from sticking to hands. Take some dough and form into a small 2 inch ball with both hands. Roll it in the dry flour and flatten into a disk. Add some more dry flour on both sides and roll out into a 6 to 7 inch circle by rolling and turning over once or twice to get a nice circular shape. Step 3: Cook for About One Minute. Place on preheated griddle. Cook for about one minute before flipping it over with a spatula. Cook the other side for about two minutes to allow it to blister a little. Then flip over again to have the blistered side on top. Apply gentle pressure with the spatula to encourage roti to rise. (The steam trapped inside the roti will help it to rise). Remove from stove and place on a plate lined with aluminum foil. Apply butter or oil to keep it soft. Cover to keep warm while making the remaining rotis. Enjoy with your favourite curry or daal.Visit my blog Global Vegetarian for more original vegetarian recipes.", ["how-to-make-indian-flatbread-roti_0", "how-to-make-indian-flatbread-roti_1", "how-to-make-indian-flatbread-roti_2", "how-to-make-indian-flatbread-roti_3"]] [41297, "Introduction: Hoisin Glazed Short Ribs With Asian Pickled Veg. These unbelievably moist and tender short ribs bring a salty sweet satisfaction that will leave you craving for more. Braised in beer, slow cooked to perfection,and glazed with hoisin and honey, these will undoubtedly be your go to meal choice when you are looking for a special night with your lady (or man). The Asian style pickles provide a nice touch of acid that helps to cut the richness of the meat. Feel free to use but be careful, one bite and that special someone will never want to leave, so make sure they're the one! :-) Step 1: Rub Your Meat. When making the rub, set your ribs out and allow to come to room temp. Combine 4 tbsp salt, 3 tbsp onion and garlic powders, 2 tbsp black pepper, 3 tbsp brown sugar, 2 tbsp paprika, 2 tbsp chili powder, and 2 tbsp Chinese 5 spice in a large mixing bowl. Stir tocombine and press the short ribs in the spice rub, covering all sides with a good thick later of rub. This spice quantity gives you just enough for 6 ribs. Step 2: Get Your Braise On/ Jacuzzi Anyone?. Choose a good beer, I went with New Belgium fat tire. You'll need just under 2 bottles, so feel free to take a couple sips. Chop 1 onion and 4 cloves of garlic. Heat a Dutch oven over medium high heat until almost smoking. Add 2 tbsp olive oil and add meat. Brown on all sides, searing in all flavor. Once browned remove from pan and add onions and garlic. Saut\u00e9e 2 minutes. Stir to remove browned bits from bottom of the pan and add beer, 32 oz chicken broth, and remaining spice rub to Dutch oven. Return meat to pan and ensure liquid covers meat. Bring to boil, cover and reduce heat to simmer. Simmer for 2.5 hours. Step 3: Pick a Pickled Pepper. While meat is brazing, thinly slice your favorite vegetables, a mandolin or very sharp knife are needed. Any will do, but get the freshest you can find, trust me you won't regret it. I used daikon radish, red radish, red bell pepper, seedless cucumber, garlic, onion, and bean sprouts all from the local farmers market. Combine 1 c rice wine vinegar, 1 c water, 3 tbsp sugar, 1tsp salt in a sauce pan and bring to boil. Remove from heat and allow to cool. Pour over veggies and place in fridge approx 2 hours or until meat is done. Step 4: Seal the Deal. Remove the short ribs from the braising liquid and place on a cookie sheet. Preheat oven to 300 degrees. Mix 1/4 c hoisin with 3tbsp honey and spread on ribs. Place in oven for 10 mins. This gives the ribs a seal to hold all of that flavor in and really takes this dish over the top. Step 5: Plating. Remove the ribs from the oven straight to the plate you are serving on. You can add mashed potatoes or whatever starch you would like. I prefer whipped sweet potatoes for their color and taste on this dish. Give a good handful of pickled veg served beside the meat and go to town. Your date will immediately know this dish was made and served with love and will keep them coming back from more. Caution: this sets the standard very high, only use to achieve desired results. Not meant for one night flings! ", ["hoisin-glazed-short-ribs-with-asian-pickled-veg_0", "hoisin-glazed-short-ribs-with-asian-pickled-veg_1", "hoisin-glazed-short-ribs-with-asian-pickled-veg_2", "hoisin-glazed-short-ribs-with-asian-pickled-veg_3", "hoisin-glazed-short-ribs-with-asian-pickled-veg_4", "hoisin-glazed-short-ribs-with-asian-pickled-veg_5"]] [41298, "Introduction: Fresh Peach (or Any Fruit) Margaritas. This is part of an old recipe from my good friends, the Warrens.\nRidiculously simple. THE Best Margarita I've ever had. And the home-grown peaches make it this much(---------------------------------------------) better.\u00a0If you enjoyed this instructable, vote for me in the Snack Foods Contest by clicking \"vote\" above! Step 1: Ingredients and Directions. \n Very simple\n\t\t2 peaches, pitted\n\t\t1/2 can of frozen limeade concentrate mix\n\t\t6 oz tequila\n\t\t2 oz triple sec\n\t\tice\n\t\tpinch of salt\nBlend the peaches, limeade, salt, tequila and triple sec. Fill the blender with ice until full. Blend until smooth. Repeat.\u00a0\nYou can also try other fruits as well. I've tried mango, and blueberry margaritas, \u00a0which are a tasty variation.\n ", ["peach-margaritas_0", "peach-margaritas_1"]] [41299, "Introduction: Free DIY Rotiserrie Skewer - No Welding Skills Required. Hi there all you meat and grill lovers guys and gals. This 'able is about how to make a cordless drill powered rotisserie on the cheapo. And fast. The whole process for the basic stuff shouldn't take more than one hour.What can you do with a rotisserie? Remember dogs TV, that succulent chicken that goes round and round and smells incredible? A vertical Shwarma on coals, slow cooking meats and so on. You can use it with your gas or charcoal BBQ, in your porch or even over a bonfire in the wild. Impress your friends and let that heavenly Barbecue smell get all over the place.I'll love to see your rotisseries in action, so if you make one, be sure to post it in the comments. Pictures (and videos, of course) of a good skewer in action during a BBQ are more than welcome. Disclaimer: this is my first instructable, so pardon all my gaffes and go easy on the comments :-P. I've also subscribed this 'able to the \"outdoor cooking\" and some other contests and would love to get your vote :-) Okay, lets get started. You will need:1. An old stainless steel oven grill rack2. An angle grinder 3. Metal cutting disc4. Flap sanding disc5. Sanding paper and burner for cleaning the steel6. Corded or cordless power drillOptional wooden handle:7. Wooden broom stick8. wood dowel9. GlueAnd that's it. Super simple. Lets go over it one step at a time... Step 1: Find an Old Oven Grill Rack . Okay, let say you got an old oven grill rack. If not, just go to your junkyard and get one. there are tons of older ovens around, and the grill rack is usually inside. It should look something like the model above. Why an oven rack, I can hear you asking. It is make from food grade stainless steel, the sides are about 6 mm and the inside pieces are about 3-4 mm. Perfect for a long skewer. Besides, everything is already welded in the right place, and that makes the hole process much easier. Got a better idea? Just post it in the comments.I forgot to take a picture before cutting, so that pic above is from a model and comes from here:https://img-new.cgtrader.com/items/81861/oven_rack... Step 2: Find the Welding Point and Plan Accordingly. First thing to do is finding the right place to cut. look at the grill rack you got and find the welding point on the side of the rack. It should look a little misaligned just like on the first pic. Sometimes the welder did a great job and its hard to find, but work on it. You don't want any welded parts on your central skewer because they will break with some pressure. I'm talking from sad experience here - take a look at picture 2... Step 3: Cut the Old Grill Rack on the Right Places and Sand With the Flap. Cut the sides in the places as on the first pic. After that, cut the three first inside pieces on the top side and the other inside pieces on the bottom. The result should look like pic 3.Use the flap sanding disc to take out those little pieces that are still there and to get it reasonably flat as on pics 4 and 5. Step 4: Bend the Central Skewer Strait. Put the piece you cut in the vise, get some gloves on and bend the bigger rod until is fairly flat all along. You can press the twisted parts with the vise and get them reasonably strait wit some brute force. Worked great for me.Keep in mind that it doesn't need to be perfect. as long as the skewer is able to rotate you are good. Step 5: Bend the Side Skewers to Shape. The side skewers are easy to bend using your hands. Bend them just like in the picture. leave one of the little skewers in place and bend one of the others to one side and the other to the other side (did u see that? I used the word \"other\" 3 times in a phrase and got away with it).Be careful not to bend them to much to the sides as not to force the welded joints.If you want, use a sanding disc to round the skewers points. Step 6: Sand Everything and Burn to Get Rid of Old Grease. If you know where your rack came from you don't really need this step, but if not, I highly recommend cleaning the skewer thoroughly. I got basic 60-100 grit sandpaper and sanded the hell out of it by hand. Didn't took too long and in the end I had mostly shinning stainless steel on my hands. The not so shining parts look more as impurities in the alloy than dirt. After that I got a kitchen burner and went over everything just to be sure (and to make it kosher...) Step 7: Hook the Rotisserie to Your Drill and You're Done (or Go to Next Step and Make a Handle). Use a small malleable piece or steel wire (like those used to close bread packages) to keep the handle of the drill pressed. Control the velocity by tightening the wire. Step 8: Make a Handle. You don't really need one, but I feared for the safety of my drill.To make the handle, cut a piece of a broom stick, make a hole on the center of one side with the exact diameter of your central skewer (mine was 6mm). On the other side, make a hole on the center with the diameter of your wooden dowel (mine was 12mm). I used the biggest dowel I could attach my drill to.Glue everything. I used CA glue for gluing wood to metal (not sure that's the best option here...) and wood glue for the dowel. Leave it alone for a day and you are ready to go. Its time to call a bunch of friends over. Enjoy your BBQ and don't forget to Leave a comment bellow and to vote for this instructable in the outdoor food contest.All the best.", ["free-diy-rotiserrie-skewer-no-welding-skills-requi_0", "free-diy-rotiserrie-skewer-no-welding-skills-requi_1", "free-diy-rotiserrie-skewer-no-welding-skills-requi_2", "free-diy-rotiserrie-skewer-no-welding-skills-requi_3", "free-diy-rotiserrie-skewer-no-welding-skills-requi_4", "free-diy-rotiserrie-skewer-no-welding-skills-requi_5", "free-diy-rotiserrie-skewer-no-welding-skills-requi_6", "free-diy-rotiserrie-skewer-no-welding-skills-requi_7", "free-diy-rotiserrie-skewer-no-welding-skills-requi_8"]] [41300, "Introduction: Dutch Oven Thai Curry Noodles. Dutch oven cooking is easy, but a lot of people worry too much about technique, coal counting and overhead costs. Not only can it be easy, it can also be cheap. I love Dutch oven cooking so much, I fire up the charcoal and cook in my ovens every weekend. You can read about my adventures on by blog, the Back Porch Gourmet. Getting started is easy, and this instructable will teach you how to make my favorite food-- Curry! Step 1: You Will Need. \nTo do Dutch oven cooking in general, you will need a few tools. I recommend the following list for beginners:\n12\" Seasoned Cast Iron Dutch Oven (read my squidoo lens on seasoning cast iron)\nLong Handled metal tongs (for moving charcoal)\nShovel\nTrivet/Lid stand\nLid Lifter (Claw hammer works really well)\nHeat Resistant gloves\nApron\nSomething to put the oven on- When I started I used tinfoil, then a $1 pizza pan. I now use the Volcano cooker.\nFlat edged wooden spoon with the longest handle you can find.\nCharcoal\nLighter fluid\nMatches\nSome nice extras:\nCharcoal chimney\nWaist height table\nPropane burner stove\nDinner triangle Step 2: Ingredients. Oil\nRice Noodles\nChicken Breast\nCurry Powder\nGinger Powder\nPaprika\n1 can Coconut Milk\nSliced Mushrooms\nBell Pepper, Sliced\nLove\nGarnish:\nSriracha\nGarlic Chili Sauce Step 3: Light the Fire. Fill the chimney half full of charcoal-- as a general rule, I fill the chimney half full if I am cooking one dish, and all the way for up to three. Soak the coals with a little lighter fluid and throw in a match. Go inside and prepare the food.\nThe coals will be ready when embers glow and little flames stick in between the charcoal. The fire will go out, so don't worry; it is still working. Now and then you will see smoke rising from the chimney, and as they say, \"Where there's smoke, there's fire\". Step 4: Soak the Noodles. \nPull the noodles out of the package, 1/2 for 4 servings, all of it for 8. Get your tap water running very hot, and fill a bowl with water. Submerge the noodles and fannagle them until they are completely immersed. If they are not all submerged, they will not cook evenly.\nRice noodles are made from rice flour, which is essentially ground up rice. Merely soaking the noodles in hot water softens them and they are edible. I love working with these noodles. Step 5: Cut the Meat and Vegetables. \nCut the chicken into thin strips across the grain. If you are using chicken breasts, this is generally across the smallest point. Using a different knife and cutting board, slice the bell pepper. If you are cooking for 4, cut one of each; up to 8, cut two. If your mushrooms are not presliced, slice them.\nBy now, the coals should be ready. Take your ingredients in bowls outside. Step 6: Prepare the Dutch Oven. \nUsing the tongs, move the charcoal to the cooking surface, whether it be a $1 cookie sheet, or the fanciest Dutch oven table. It doesn't really matter. Spread out the coals evenly, and hold your hand above looking for hotspots. Adjust charcoal accordingly.\nFor this meal, I started with 12, but ended up using 15. If you don't have the shielding that the volcano offers, use a few more. For baking at 350 degrees, a good rule of thumb is to take the diameter (often printed on the lid) and add 3 to that number. That is how many to stack on top. Subtract 3 from the diameter, and that is how many to add to the bottom.\nPlace the Dutch oven on the coals and add some oil. It doesn't have to be too much-- I used about a quarter cup and it worked great. Let the oil heat up. To tell when it is ready, flick some clean water from your fingers into the oven. If it sizzles and sputters, you are ready. Step 7: Add the Meat and Spices. Add the chicken strips and shake in the spices. I don't have amounts, but be generous. You can spice it as spicy as you like. When I added the coconut milk in step 9, I opened the wrong end of the curry and added a lot. It still tasted good. Be generous with the spices, the coconut milk will calm them down.\nStir the chicken until cooked completely with the flat edged spoon. The flat edge allows you to scrape the bottom, keeping things from burning. Step 8: Add the Vegetables. Add the vegetables-- peppers and mushrooms. We want them to cook, but still keep some crispness. You'll know they are done when they just start to turn clear. Stir often with the spoon. Step 9: Add the Noodles and Coconut Milk. Add the soaked noodles and coconut milk. Stir it in, adding any additional spices. If you want it spicy, add a little garlic chili sauce or sriracha sauce at this point. Boil for only a few minutes, just to heat up the noodles. Step 10: Enjoy!. Plate it up and offer your guests some garnish-- Asian hot sauces, soy sauce, limes and cilantro.\nTo clean up, scrape any remaining food preferably when the oven is still hot, and wash out any food with water. DO NOT USE SOAP! Soap will decay the protective patina. Wipe clean and store with a paper towel in the oven, with the lid propped open a little. If you're concerned about germs, you can heat up the iron to kill any bacteria and add a little oil with a basting brush. Don't add a big coat of oil, and don't add any if you are not heating the iron. Leaving a coating of oil on the cast iron will just go rancid, and make a sticky goo that will be hard to remove.\nDispose of the fire safely, dropping coals into a bucket of water is not only safe, it's pretty cool to watch. They float until they go out an then they sink. They really sizzle!\nFor more adventures in outdoor cooking, visit my blog, the Back Porch Gourmet.", ["dutch-oven-thai-curry-noodles_0", "dutch-oven-thai-curry-noodles_1", "dutch-oven-thai-curry-noodles_2", "dutch-oven-thai-curry-noodles_3", "dutch-oven-thai-curry-noodles_4", "dutch-oven-thai-curry-noodles_5", "dutch-oven-thai-curry-noodles_6", "dutch-oven-thai-curry-noodles_7", "dutch-oven-thai-curry-noodles_8", "dutch-oven-thai-curry-noodles_9", "dutch-oven-thai-curry-noodles_10"]] [41301, "Introduction: Pineapple-Wasabi Teriyaki Sauce. \n If you're under the impression that Wasabi (Japanese Horseradish) is too holy-heck-hot for your delicate tastebuds, I'm happy to say this mouth-watering Teriyaki Sauce will definately change your mind.\nUsed In controlled amounts, wasabi adds a subtle, irresistable warmth that almost makes your mouth glow.\u00a0\nThis Pineapple-Wasabi Teriyaki Sauce tastes amazing! \u00a0It scored huge points\u00a0with my dinner guests last night and I have an encore double-batch simmering right now. \u00a0It also made my \"Keeper\" list of recipe-experiments-gone-blissfully-right. ;-)\nThis recipe yields about one cup of rich Dipping sauce. The volume can also be adjusted to produce a thin marinade or a syrupy glaze to suit your needs.\u00a0\nFor optimal flavor, prepare your Pineapple-Wasabi Teriyaki one day in advance.Ingredients:\n\t\t3/4 Cup Pineapple Marmalade (1 entire 270 gram\u00a0jar)\u00a0\n\t\t3/4 Cup Soy Sauce\n\t\t3-4 Garlic cloves (2 teaspoons) grated or minced\n\t\t1 1/2 Tablespoons Dark Brown Sugar- packed\n\t\t1/2\u00a0teaspoon Ground Ginger\n\t\t1/2 teaspoon Sesame Oil\n\t\t1/2 to\u00a02\u00a0teaspoons Wasabi Paste- or more to tastePreparation:\nGrate the fresh garlic with a cheese grater.\nPour the Sesame oil in medium saucepan. Heat for a few minutes over medium-high heat. Add garlic, stir until just fragrant, about 30 seconds.\nAdd soy sauce, pineapple marmalade, brown sugar and ginger. Stir. Bring to a boil, reduce heat and simmer uncovered using the following time-table: \t\t10 minutes for a Marinade (Ribeye Steak!)\n\t\t15 minutes for a basting Glaze (Grilled Wings anyone?)\n\t\t20 minutes for a thick\u00a0Dipping Sauce (Coconut Shrimp... YUM!)\u00a0\nRemove the sauce from heat. Allow it to cool to room temperature. The sauce will thicken as it cools.\u00a0Add that Wasabi Paste!\u00a0 For starters, add just 1/2 teaspoon paste to the cool\u00a0sauce. Place the saucepan over medium heat and stir until the wasabi paste is well incorporated. Taste the warmed sauce! \u00a0Add more wasabi, 1/2 teaspoon at a time, until you're satisfied with the heat. (If you're a die-hard wasabi fan craving the infamous nasal-explosion... you know where to take it from here!)\nRemember to make your Pineapple-Wasabi Teriyaki Sauce one day in advance. Store refrigerated in a glass jar overnight. The resting time allows the flavors to develop and shine!\nServe at room temperature.\u00a0\nEnjoy!!!\u00a0", ["pineapple-wasabi-teriyaki-sauce_0"]] [41302, "Introduction: Mead Making. Mead!\nAn ancient beverage created through the fermentation of\u00a0honey\u00a0and water.\nThis simple Instructable is meant to help guide the beginner mead maker and is not intended to be a full discussion of the biochemistry, though I may provide a more thorough run down in a future piece.\u00a0Mead has a lot of variants, so in order to keep things fairly simple, I've chosen to start off with a Metheglin, which is a mead that contains some herbs and spices. If you want to make a traditional sack mead or quick mead, omit the herbs and spices.\u00a0\nThe ingredients in the Image 1 are all you'll need to make a fine mead. Equipment is not pictured here are: purified water, a sampling cylinder, pH strips, hydrometer, a clean mesh splatter guard, funnels, boiling vessels, bung locks, tubing, airlock, primary and secondary fermenters. You should also get yourself a Vinebrite filter.\u00a0Starting Out:\u00a0\n1. Clean all your equipment thoroughly. This will require more than simply running it through the dishwasher. I recommend acquiring some OneStep or Starsan\u00a0to make sure you've really done a good job sterilizing your equipment. (The old microbiology adage is that there is no such thing as a little sterile. Since you are not working in a Class 100 bioproduction suite, the cleaner you can be, the better.)\u00a0\n2. Ensure you have sufficient starting materials. Write out your recipe in your notebook. Nothing is more frustrating than having to run back out to the store when you're knee deep in this recipe.\u00a0\n3. Safety. A good apron and a set of kitchen mitts and gloves are vital to this recipe. Hot honey is not fun to spill on yourself or others.\u00a0Ingredients:\u00a0\nEverything is ratios for this kind of work, which is nice because you can scale you recipe up and down more easily if you base everything on volume of the batch.\nYou will want to end up with a specific gravity of 1.09 (Image 2) to start the primary fermentation if you want your mead to have a punch to it. This works out to about 2.5-3 lbs of honey per gallon (1.1-1.4 kg/3.8 L). Make it a little heavier if you want sweeter and alcoholic meads, and a little lighter if you like it to be a bit more balanced.\u00a0\nYou want to have a good amount of acid starting out in the primary fermenter. You'll accomplish this by juicing a few oranges and a couple lemons into the water when you set the honey on to heat. To improve the flavor of the mead and it's mouth feel, you can zest the lemon and the oranges into the batch. Check the pH on your final must to make sure you are in the pH 3.5-4 range (Image 3). If you need to go lower, add a bit of acid blend or lemon juice.\u00a0\nFor the chemical additives, I recommend following the directions on the the yeast nutrient and the grape tannin to ensure you've used enough of them.\u00a0Boil\nAn important note on honey is that you don't have to boil it to sterilize it. Wild yeast can be killed in 22 minutes at 147 F (64F). The more important need to boil the honey is to facilitate the removal of the dissolved wax inherent in most commercially available honey. If you don't remove this wax the yeast may have a difficult time maintaining itself in solution and will agglutinate and fall to the bottom of the fermenter. While the honey water mixture is heating, it will begin to form a foam on the top of the solution. Use the clean splatter guard to remove this foam (Image 4). Once the foam is removed, you can add your cloves, vanilla bean, cardamon, and cinnamon to the batch.\u00a0Pour\nUse the funnel to pour the hot (Not boiling) mixture into your clean fermenter. Once the material cools to ~ 65-75F (18-24C) it can be innoculated with the yeast. Take a sample of the primary fermenter, put in your yeast (number of packets depends on your total volume). Allow 15-60 minutes for this sample to begin fermenting. Innoculate the fermenter with the yeast mixture and stir the vessel. Once innoculated, the fermentation will be vigorous for the first 6-12 days. You will want to have a closure that allows for a lot of gas to escape, but prevents things like insects (Fruit-flies!) to gain access to the mixture. (Image 5 contains a blow off tube system. A tube is attached to a valved spigot which runs from the top of the fermenter to a jug full of water. The tube is placed down into the water. This allows gas to escape but nothing can enter the fermenter.) Be sure to leave some headspace in your fermenter or you will probably get some overflow as you volume will increase a bit as the yeast begin to release carbon dioxide.\u00a0Secondary and Tertiary Fermentation:\u00a0\nAfter the inital fermentation, the amount of bubbling should have lessened or even subsided. It's time to \"rack\" the fermetation into an airlocked vessel (Preferably glass, steel, lexan, or PETG). The primary simply needs to be put through a large strainer and into the secondary (Image 6). (You can add some vitamin C, ascorbic acid, to this to reduce the impacts of oxidation. Further you can use a liquid handling\u00a0peristaltic\u00a0pump or a siphon and run the solution down the side of the secondary fermenter.) Whatever your method, it is vitally important to be very clean during the racking. Once the solution is transferred, you can put your air lock onto the secondary and put the mead in a dark place where the temperature is stable. In 1-2 months, you should check your mead and rack it again (off the lees, which are the precipitated yeast and waste materials of the fermentation.) Each successive racking should go through finer and finer filter materials until it can pass through a vinebrite filter. Once it can go through this filter you are ready for bottling.\nYou'll know your mead is ready as it will be crystal clear, the amount of bubbles in the solution will be minimal and it will have a strong alcohol content. This will be\u00a0evidenced\u00a0by \"legs\" in your wine glass and by taking a sample of the batch and comparing the hydrometer reading to the original reading. The fermenter solution should read 1.00 at the end of fermentation.\u00a0Kegging/Bottling\nMead can be stored in barrels like a wine or a whiskey, it can also be bottled and corked in Wine Bottles. (You can even wax the tops of the bottles if you like, Image 7).\u00a0Mead ages very well as long as it is kept out of the light and in a cool dry place. The average amount of time that I age my mead for is between 3-6 months. I always kick myself for not aging it to the longer end of that range (Image 8).\u00a0Good luck and enjoy mead making!\u00a0", ["mead-making_0"]] [41303, "Introduction: How to Make Frozen Pudding Sandwiches. Do you like pudding?\nDo you like ice cream sandwiches?\nIf so...\nThis is the right dessert for you!\nA simpler version of the ice cream sandwich that is easy to make and great for when you crave something sweet. Step 1: Supplies. To make this delicious Frozen Pudding Sandwich you will need the following items:Jell-O Instant Pudding Mix (in the flavor of your choice, feel free to experiment. I prefer to use Jell-O instant Chocolate Pudding & Pie Filling for my sandwich, if you get too creative on the flavors it could backfire)Milk (amount depends on the size of your mix, Mine was the 6.5 servings mix so it needed 3 cups of milk, others vary just follow the directions on your pudding box if it's different)Graham Crackers (I used Honey Maid Graham Crackers with Honey flavor..once again it depends on what you like)Plastic Wrap Step 2: Make the Pudding. To start off you need to make the pudding. Depending on what pudding mix you get directions may vary so make sure to follow the directions on your pudding mix.\nThis was the directions for my pudding:\u00a0others may vary\n1) In a medium sized bowl combine the pudding mix and 3 cups of cold milk.\n2) Whisk (I didn't have a whisk so I used a fork) the mixture for 2 minutes.(It will look a little runny which is fine because it has yet to set)\n3) Put the bowl of pudding in the refrigerator and wait 5 minutes for the pudding to be soft-set. Step 3: Make the Sandwiches. After your pudding has set, remove it from the refrigerator\nTake your plastic wrap and cut a medium sized piece to put wrap the sandwich in (it has to be big enough to wrap around your sandwich)\nGrab a Graham Cracker and break it in half (along the indented lines), put them on the plastic wrap\nUsing a spoon or fork (or anything that works) spoon a generous amount of pudding on to ONE of the graham crackers and smooth out along the cracker. (it's okay if it comes out of the sides, once frozen it will be intact)\nPlace the cracker back on the plastic wrap. Now grab the other graham cracker and put it on top of the pudding covered one. (creating a pudding sandwich) Step 4: Wrapping the Sandwiches. Now that you have your Pudding Sandwich it is time to wrap it.\nGrab the left side of the plastic wrap and bring it over the sandwich.\nPress down lightly so the plastic wrap you just brought over attaches to the other half of plastic wrap\nNow grab the right side of the plastic wrap and bring it over to the left side. (if the wrap is longer than the sandwich just tuck it around the other side)\nPress down lightly to make the wrap attach.\nNow that the sides are done you are going to want to tuck in the top and bottom of the plastic wrap\nBring up the bottom plastic wrap so that it is tightly pressed against the sandwich\nPress down lighting to attach it.\nNow you want to do the same with the top part but instead bring it down and attach it by pressing lightly down on the plastic wrap.\nYou should now have your sandwich completely covered in plastic wrap to prevent the pudding from spilling out. Step 5: Freezing the Pudding Sandwiches. This step is easy!\nJust put your wrapped sandwiches in the freezer!\nWait about 2-3 hours for the pudding to freeze Step 6: Time to EAT!!!. When you're ready to eat them/serve take them out of the freezer, unwrap the plastic wrap and enjoy!\n*Frozen Pudding Sandwiches make a great snack during those hot afternoons*\n(if you make any other flavors other than chocolate feel free to upload a picture and let me know how they taste!)", ["how-to-make-frozen-pudding-sandwiches_0", "how-to-make-frozen-pudding-sandwiches_1", "how-to-make-frozen-pudding-sandwiches_2", "how-to-make-frozen-pudding-sandwiches_3", "how-to-make-frozen-pudding-sandwiches_4", "how-to-make-frozen-pudding-sandwiches_5", "how-to-make-frozen-pudding-sandwiches_6"]] [41304, "Introduction: Easy Lemon Peel Juice. A easy,sweet,delicious,cold and refreshing lemon drink made from lemon peels. With a slight bitter taste it can really give you a boost during hot days. You will most likely drink it chilled, but if it's winter you can even try it hot. Enjoy with ice,ginger,mint or anything you like. Sometimes you make lemon sorbet or normal lemon juice using lemons, but you don't use the peels. Now there is an amazing and delicious way of using them! Don't worry if it sounds too bitter and sour, it tastes really nice! Try it out! Step 1: Gather Supplies.. Ingredients:Lemon Peels Boiling Water White Sugar (You can also use brown sugar or other sugars)You will also need: A Pot A Wooden Spoon Kitchen Measuring Tools A ClothAnd the rest you can add yourself (Example: Mint,Ginger,ice and whatsoever you like) Step 2: Throw the Lemon Peels Into the Pot and Add Boiling Water.. How much water? Just add water till it covers the lemon peels. The more lemon peels, the more water.Note: Before you start, wash the lemon peels,mint,etc. Step 3: Add Sugar to Taste.. I added about a cup of sugar, But the more lemon peels you have the the more sugar you should add, so you should work it out yourself.Remember: You can always add less sugar, or even more to make a syrup.You can also add more or less water. Step 4: Add Mint,ginger or What You Want To.. Step 5: Turn Knob to Highest Level and Let Boil.. Step 6: Dissolve All Sugar.. Step 7: Let It Boil for a While, Then Turn Knob to Lowest Level.. Step 8: Let It Stay There for About 15-30 Minutes.. This is to get the taste out of the lemon peels. Step 9: Now, Throw It Through the Cloth Into the Glass Jug. . Step 10: Let It Cool Down Before Inserting It Into the Refrigerator.. Step 11: Let It Chill.. Step 12: Take Out of Refrigerator and Enjoy!. Have fun and Enjoy your refreshing drink with ice and mint! Step 13: Thanks!. Thanks for taking your time to look at my instructable!", ["easy-lemon-peel-juice_0", "easy-lemon-peel-juice_1", "easy-lemon-peel-juice_2", "easy-lemon-peel-juice_3", "easy-lemon-peel-juice_4", "easy-lemon-peel-juice_5", "easy-lemon-peel-juice_6", "easy-lemon-peel-juice_7", "easy-lemon-peel-juice_9", "easy-lemon-peel-juice_10", "easy-lemon-peel-juice_11", "easy-lemon-peel-juice_12"]] [41305, "Introduction: Home Made Chocolate and Fruit Plate. In this instructable I will describe how to make a home made chocolate and fruit plate that is guaranteed to wow the socks off your significant other. The process is simple and straight forward enough that anybody can pull this off quickly and cheaply. Step 1: Gather the Materials. The first step is to gather up your ingredients. For my chocolates I decided to use strawberries, blackberries, coconut shavings, white chocolate, and milk chocolate. You can use any kind of fruit you like, but keep in mind that if you're using fresh fruits you'll need to keep the chocolate refrigerated and eat it fairly quickly. If you want your chocolates to last longer I would recommend using dried fruit or nuts. In addition to the chocolate and fruits you'll need the following:- Two pans for melting the chocolate. - Bowls for holding chopped strawberries.- Two rubber spatulas to keep the chocolate stirred- Two Ice trays (or something similar to use as a chocolate mold)Optional:- Apple corer (to use as a chocolate mold)- Food coloring Step 2: Preparing the Berries.. First wash and dry your strawberries and blackberries (of course) and start to chop the strawberries into little cubes. I found the best way to accomplish this is to cut pizza shape slices into the strawberry vertically and then make a series of horizontal slices until the berry is all chopped up. It really only takes about four or five strawberries to make enough little cubes. I tried to cut up the monster deformed looking strawberries, leaving the pretty ones for later.Initially I had planned to break apart the blackberries as well, but my blackberries weren't ripe enough and just kinda turned to mush between my fingers. Just as well though - I saved them to use as garnish at the end. Step 3: Melting the Chocolate. Next step is to melt the chocolate. You want to make sure and use the lowest possible temperature on your stove. If you don't melt it slowly your chocolate can scorch on the bottom of the pan making a big mess. It helps if you keep stirring the chocolate constantly. It takes a while but be patient. Eventually your chocolate should turn to the consistency of melted ice cream. Step 4: Preparing the Ice Cube Tray. Wash and dry your ice cube trays thoroughly. You want to make sure there isn't any moisture left in them when adding the chocolate, as this can cause inconsistencies in the texture. I decided I wanted some extra color in my chocolate so I mixed my red, yellow, and blue food coloring with a little bit of water. Next I used a rolled up paper towel to paint the food coloring into one of the ice cube trays. Step 5: Pouring the Chocolate. Once my chocolate was good and melted and my trays were nice and colorful it was time to fill them with chocolate and fruit! I started out with a layer of white chocolate, then fruit, then milk chocolate, then a final layer of white. I experimented with a couple different combination of fruit and chocolate. Some are strawberry, some are coconut, some are just white and milk chocolate mixed together. You can do whatever you like really, It all tastes great. After your trays are filled stick them in the freezer for about an hour. Step 6: Experimenting With Another Mold. While my ice cube trays were cooling in the freezer I decided to experiment with using my apple corer as a mold. I had lots of extra milk chocolate so I used that to fill the mold. The process was the same as the ice cubes, I just had to be careful not to move the corer or the chocolate would ooze out the sides. After I was done I stuck it in the freezer with the rest. Step 7: What to Do With the Extra Chocolate?. When I was done I realized I had a lot of chocolate left over... I also had a lot of strawberries left... I guess I'll just have to make some chocolate covered strawberries then won't I. Step 8: Breaking Out the Chocolate. Once the chocolate is nice and hardened It's pretty easy to get it out. Just twist your ice cube trays like you would with ice and they start to pop out. I broke two of them in half when I got a little overzealous with my twisting, but be gentle with it and they should all pop out just fine. Step 9: Making It All Look Pretty!. I didn't have a plate big enough so I used a chopping board with paper towels over it to present my chocolates. You can arrange them however you want. I decided to go with a tower of chocolates surrounded by strawberries and blackberries. ", ["home-made-chocolate-and-fruit-plate_0", "home-made-chocolate-and-fruit-plate_1", "home-made-chocolate-and-fruit-plate_2", "home-made-chocolate-and-fruit-plate_3", "home-made-chocolate-and-fruit-plate_4", "home-made-chocolate-and-fruit-plate_5", "home-made-chocolate-and-fruit-plate_6", "home-made-chocolate-and-fruit-plate_7", "home-made-chocolate-and-fruit-plate_8", "home-made-chocolate-and-fruit-plate_9"]] [41306, "Introduction: Flourless Chocolate Torte and Physics!. Hello! This indestructible is all about food and physics. It will guide you through a Food Network flourless chocolate torte recipe while applying physics to it. You will learn\u00a0and\u00a0eat delicious chocolate goodness! :)\u00a0 Step 1: Background of Thermodynamics and Baking. Before you start, here is some background to thermodynamics and baking: \u00a0\u00a0\u00a0\u00a0\u00a0 When baking with thermodynamics it\u2019s all about convection heating. Oven coils heat and then a fan blows, circulating cool and warm air. The collected heat stays safe in the oven as the infrared waves bounce around. As the outside of the torte heats first but then as the heat grows inside, there is a buildup of pressure and the temperature within and the torte will rise slightly. At this point, the outside layers of the torte have already cooked and hardened, cracking a bit. This means that there is no room for expansion and the inner layers of the torte will be forced to heat up; this will cause the inside of the torte to cook. Also, this is all a chemical reaction and Conservation of Energy must be remembered. Energy is not created or destroyed. It is simply transferred and moved around. Link to the recipe used:\u00a0http://www.foodnetwork.com/recipes/food-network-kitchens/flourless-chocolate-torte-recipe/index.html\u00a0 Step 2: Ingredients. You'll need (Recipe from FoodNetwork Magazine): \u00a0\u00a0 6 eggs \u00a0\u00a0 1 1/2 sticks of butter (cut into small peices plus more for the pan) \u00a0\u00a0 12 oz of bitter sweet chocolate (chopped) \u00a0\u00a0 1/2 cup sugar \u00a0\u00a0 a pinch of kosher salt \u00a0\u00a0 unsweetened coca powder, for dusting\" \u00a0\u00a0\u00a0 Step 3: Mise En Place, Tempering, and Eggs!. First, you need to preheat an oven to 350 degrees fahrenheit and butter a cake pan (9 inches). Chop the chocolate finely and set out your bowls. It is always good to make sure you have everything orderly and ready to cook before you start cooking. \u00a0 After that, it is time to melt the chocolate by way of double boiling! This is done by putting a pot of water on the stove so the water simmers. Then, place a bowl, filled with the chopped chocolate and butter, that will just lightly sit on above the water. By doing this, the steam created by the heated water is absorbed by the bowl, therefore gradually melting the butter and chocolate. Make sure you stand by the chocolate as this happens, stirring it often, so it does not burn. This entire process can be called conduction. \u00a0 \u00a0 While the chocolate is cooling or if you have a very nice friend, wisk in a seperate bowl (or have someone else do this) the eggs, sugar, and salt.\u00a0 Step 4: Hey Batter, Batter; Hey Batter, Batter... MIX BATTER, MIX!. Now that your beautifully smooth chocolate is melted (if it burned try again, making sure you pay even more attention, you have the right bowls, and the heat isn't too high. Good luck!), gently emulsify half of it into the egg mixture. Warning: If the choclate is too hot, your eggs will curdle, which means the will cook rapidly. If this happens you'll have chocolately scrambled eggs, and though that sounds kind of tasty, that is not what we want right now. After you mix half of the chocolate into the egg mixture, 'fold' the rest of the chocolate into it. Then, pour the batter into your prepared pan and put it in your heated oven. Step 5: Baking and Devouring. Set a timer for 45 minutes and attempt to patiently wait for your torte to bake, ignoring the delicious smell that will waft from your oven. What you are waiting for is for the oven to use its powers of covection and thermodamics that will result in a puffed cake-like substance that will be a very rich displace of chocolatly goodness. After your timer finaly rings, carefully take your torte out of the oven and let it cool. Don't fret if your torte's top has cracked. That only means that the heat built up inside and escaped because too much pressure was created. It may be a bit drier, but it will still be delicious. Then, the moment you have been waiting for, cut it into peices and devour your creation of fabulous physics! :)", ["flourless-chocolate-torte-and-physics_0", "flourless-chocolate-torte-and-physics_2", "flourless-chocolate-torte-and-physics_3", "flourless-chocolate-torte-and-physics_4", "flourless-chocolate-torte-and-physics_5"]] [41307, "Introduction: Rake-kabobs and Root Beer Marinaded Ribeyes. Ribeye SteaksMushrooms Red Bell Peppers Root Beer Olive Oil Worcestershire Sauce Salt Pepper Cayenne Rake Baling Wire Skewers Freezer bag Large Stick Step 1: Making the Marinade Container and the Root Beer Marinade. When you are out in the woods, you don't always have all of the fancy things like mixing bowls. So, instead, I just use a soda can as a container for sauces and whatnot.1. Cut a soda can in half with a knife. 2. Pour Root Beer into the can until it is about 3/4 full. Pour Worchestershire sauce into the root beer. Add 2 tbs. olive oil. Mix with a spoon.3. Coat the Ribeye Steaks with the Root Beer Marinade. Season with 1/4 tsp. salt, 1/2 tsp. pepper, and 1/4 tsp. cayenne. Set aside at room or outside temperature for 15 minutes. Step 2: PREPARING YOUR RAKE FOR COOKING. MOST IMPORTANT STEP!!! When using the rake to grill, MAKE SURE YOU BURN OFF ANY GALVANIZATION, OILS, PAINTS, AND ANYTHING ELSE THAT MAY BE ON YOUR RAKE. Simply place over the fire. You may also do an acid splash. Just use Vinegar and a wire brush. Scrub off the zinc if any. Step 3: MAKE THE MARINADE FOR THE MUSHROOMS AND RED BELL PEPPERS. 1. In a freezer baggie, add 2 tbs. olive oil, 1/4 tsp. salt, 1/4 tsp. pepper, 3 tbs. root beer, and a splash of Worcestershire Sauce. Set aside AND marinate the veggies for 15 minutes or more.2. Skewer each mushroom and red bell pepper onto the end of the rake. I recommend using 2 wires of the rake for the red bell peppers; this will ensure that they stay on the rake.3. Place the rake-skewered veggies over peak of the flame. I used the rocks to create stability of the rake, so that you don't have to hold the rake the entire time. Cook over high heat for 8-10 minutes. Coating the mushrooms/peppers with the marinade as they cook. The sugars in the root beer will caramelize over the flame. Adjust the rake as needed. Flip the rake and cook on the other side of the veggies for 8 minutes. Coat with the marinade. Step 4: HOW TO MAKE a BALING-WIRE GRILLING BASKET FOR YOUR STEAK. MATERIALS THAT YOU WILL NEED: 3 METAL SKEWERS A large, hefty stick (this is will be your handle for maneuvering the steak)2 long baling wire pieces that are about 2 feet long each1. Take 2 skewers and poke/lace through the width of the steak.2. Take the other skewer and poke through the center of the steak (lengthwise).3. Now, with the 2 long baling wire pieces, fold them in half forming a V-Shape with both of them. Take one of the V's, wrap the width skewer tightly. Repeat the same process on the other width skewer.4. Bring the V pointed ends of the baling wire together, and suspend on a large stick over the fire. Step 5: TIPS FOR GRILLING THE RIBEYES TO PERFECTION. Always allow your steaks to reach room temperature before placing on the grillHard wood like oak works the bestNever use laminates or questionable wood (it could contaminate your food)Use a meat thermometer to check for donenessAdd a non-contaminated batch of marinade to the steak as you cookSeason with salt and pepper as you cookHave a plan on where you will put your steak when its done (plate, clean surface)When finished cooking, let the steak rest with tented foil on top. Do this for about 3 minutes.", ["rake-kabobs-and-root-beer-marinaded-ribeyes_0", "rake-kabobs-and-root-beer-marinaded-ribeyes_2", "rake-kabobs-and-root-beer-marinaded-ribeyes_4", "rake-kabobs-and-root-beer-marinaded-ribeyes_5"]] [41308, "Introduction: Frozen Bananas. If you need something easy to make and tasty to eat then stop looking because I've found your solution!Materials: Bananas Melted Chocolate Topping Popsicle SticksSteps: Peel and cut your bananas Stick your popsicle stick in the end of the banana Dip the banana in melted chocolate Add your toppings Pop it in the fridgeEnjoy!!!", ["frozen-bananas_0"]] [41309, "Introduction: BBQ D.I.Y SIDEBURNER. I started this instructable with an old BBQ...(love my\u00a0wife who got me a new one)...any way back to the project...i wanted a side burner for awhile now for no good reason i can think of BUT had managed to aquire a couple of camp gas stoves and thought it would be a nice easy job and would maybe tweak the old BBQ and keep it out the back for a reserve or something...any way here we go . Step 1: . i used a jiggsaw for this job\u00a0 Step 2: . Step 3: . i used four rivuts and am thinking about more Step 4: . ", ["bbq-diy-sideburner_0", "bbq-diy-sideburner_1", "bbq-diy-sideburner_2", "bbq-diy-sideburner_3", "bbq-diy-sideburner_4"]] [41310, "Introduction: Pomegranate Lemon Poundcake. This pomegranate lemon glaze poundcake is perfect for the summer. The cake itself only has five ingredients, and is super easy to make. The added lemon glaze on top makes it extra scrumptious. If you choose you can also tap it with fresh pomegranate seeds or whipped cream. We hope you enjoy this recipe! Step 1: Ingredients. Five eggs8 ounces pomegranate juice1 pound butter1 pound sugar1 pound flour Step 2: Step One. Preheat your oven to 350\u00b0F. Cream together the sugar and butter on high speed. Step 3: Step Two. Mix the pomegranate juice and the eggs in a small bowl. Slowly add this mixture to the sugar/butter mixture. Step 4: Step Three. Finally add the flour to the mixture, and beat on high speed until smooth, And put into a oiled and butter bunt pan in the oven for 30 minutes. Step 5: Glaze Ingredients. 1 3/4 cups powdered sugar1 1/2 tbsp lemon juice, fresh or from the bottle2 tbsp milk Step 6: Step One. Blend together the powdered sugar, lemon juice, and milk on medium-high speed with the whisk attachment. Step 7: . Drizzle the glaze over the cooled Poundcake. Optional: add pomegranate seeds or whipped cream on the top.", ["pomegranate-lemon-poundcake_0", "pomegranate-lemon-poundcake_1", "pomegranate-lemon-poundcake_2", "pomegranate-lemon-poundcake_3", "pomegranate-lemon-poundcake_4", "pomegranate-lemon-poundcake_5", "pomegranate-lemon-poundcake_7"]] [41311, "Introduction: Raspberry White Chocolate Smoothies. This morning, I invented these tasty smoothy beauties! I wanted to create refreshing breakfast smoothies! You like? I drank both of them! So delicious! ;) Step 1: Gather Your 4 Ingredients!. Recipe: For 2 large smoothies= 750 ml= 3 cupsIngredients: 2 cups (500 ml) unsweetened almond milk/ I use home-made 1 cup (116 gr) frozen raspberries 1/2 cup + 1/8 cup (68 gr) vegan not to sweet white chocolate discs 1/4 cup (26 gr) gluten-free medium-sized oats Step 2: Blend!. Take your Vitamix & place tamper into fitted lid. Blend on full number 10 & on high-speed until it is fully mixed, by using the tamper to push ingredients into the running blades. This will take about 10 to 15 seconds. Taste! You must taste the lovely white chocolate, that is a bit sweet & then the raspberries! I drank 2 smoothies, they were very delicious! :) You don\u2019t taste the oats in here at all & that is what you want! :) Enjoy! xxxYou can also fine this tasty recipe here on my blog: http://sophiesfoodiefiles.wordpress.com/2015/05/05/vegan-gluten-free-raspberry-white-chocolate-smoothies", ["raspberry-white-chocolate-smoothies_0", "raspberry-white-chocolate-smoothies_2"]] [41312, "Introduction: Turkey Treats. Make an army of small edible turkey's for your next Thanksgiving gathering and see how many stomaches you can conquer...These small treats are easy to make and delicious to eat. There are several difeerent ways to make these, but I think this one looks the best.Materials:1. Fudge Striped Cookies2. Soft Caramel Chews3. Hershey Kisses4. Regular Chocolate chips (or candy corn) Step 1: The Body, the Beak, and the Feet. 1. To make the body of this turkey, first you must unwrap the caramel chew.\n2. Next bend the chew into a right angle shape.\n3. Now take a chocolate chip and press it into the chew (with the tip facing out and the chocolate drip facing down).\n4. Take a Hershey Kiss and press it into the underside of the chew. Make sure it doesn't go all the way through.\n Step 2: Finishing Step.... 1. Break the fudge striped cookie in half.\n2. Press the half cookie down into the back end of the caramel chew.\nThat's it... Now you can make as many as you want... maybe even enough to conquer the world.\nThen you can eat them once you're the ruler of all :P\n", ["turkey-treats_0", "turkey-treats_1", "turkey-treats_2"]] [41313, "Introduction: Zombie-Ear Necklace Snack (The Walking Dead). This edible Zombie-Ear Necklace is a must-have for the zombie apocalypse!This tutorial will show you how to make a delicious Zombie-Ear Necklace Snack! Step 1: . Ingredients:-\u00a8Pastry sheets-Double-cr\u00e8me cheese-Sun-Dried Tomatoes-2 tbsp minced garlic-1 tbsp chopped parsley-1 EggUsing the pastry sheets dough and a sharp knife, cut out the shape of the ear. Cut several ear shapes out of the pastry dough. Then, brush the surface of the dough with egg white.Prebake for 5 min at 365 degrees F (180 degrees C). Step 2: . Take bits of cheese and dried tomatoes, and arrange them in the center of the ears. Then, sprinkle them with with parsley and minced garlic. Place a second layer of pastry sheets dough. Step 3: . Sculpt the details on the inside of the ear in pastry dough... Step 4: . Place raw egg whites in a cup with brown food colouring, and allow to sit in the food coloring. Then start \"painting\" the ears. Use your paintbrush to apply food coloring, you may want to accentuate the crease and shade the edges. Step 5: . Painting all the ears with Food Colouring!Next, bake for 10 min at 365 degrees F (180 degrees C). Step 6: Make a Pretty Necklace. Slide a string through those delicious zombie-ears! Step 7: Enjoy Your Snack!. Enjoy this frightfully delicious Walking Dead-themed snack!", ["zombie-ear-necklace-snack-the-walking-dead_0", "zombie-ear-necklace-snack-the-walking-dead_1", "zombie-ear-necklace-snack-the-walking-dead_2", "zombie-ear-necklace-snack-the-walking-dead_3", "zombie-ear-necklace-snack-the-walking-dead_4", "zombie-ear-necklace-snack-the-walking-dead_5", "zombie-ear-necklace-snack-the-walking-dead_6", "zombie-ear-necklace-snack-the-walking-dead_7"]] [41314, "Introduction: How to Efficiently Dice a Bell Pepper. Bell peppers can appear difficult to dice due to their unusual shape and number of seeds. However, it is important to learn how to correctly chop a pepper so you do not waste any edible sections or make a mess. The purpose of this instructable is to show a safe method to dice a pepper, contain the seeds, and throw away as little as possible. Even if you are a novice cook, if you can hold a knife and make basic cuts, you can learn to easily chop a pepper in under five minutes. At the end of the instructions, you will have a new skill that allows you to add delicious, healthy bell peppers to any meal you want!Required Materials:A sharp chef knife*A cutting board**A bell pepper**** A sharp chef knife is ideal for this project because sharp knives make cleaner, quicker cuts and are therefore safer, as well as the length of a chef knife easily spans the width of a pepper. However, if you do not own a chef knife, any sharp, long knife would also work.** A cutting board is preferable to cut on because it is built to handle knives and repeated use. However, any flat surface you are comfortable cutting on is acceptable.*** Any color of bell pepper works for this project, as long as it is clean. I diced a red pepper, but you do not need to. This instructable is only for bell peppers though, so this technique does not necessarily apply to other kinds of peppers.Safety Information:Because this project does involve a sharp knife, remember to keep one hand entirely on the handle and the fingers of your other hand away from the blade at all times. You do not want blood on your pepper, even if it is red. Step 1: . Place a clean cutting board on a flat surface. Step 2: . Using the cutting board and chef knife, cut the stem off your pepper (see photo).Note: If your pepper does not have a long stem, like mine, you can skip step 2. You just want your pepper to have as short of a stem as possible so it will lay flat in step 3. Step 3: . Place the pepper in the center of the cutting board with the stem side down. Step 4: . Identify the segments on the bottom of the pepper (see photo).Note: Bell peppers naturally grow into several distinct segments separated by indents. You can see in the photo that my pepper had four segments (white arrows) and four indents (black arrows). Step 5: . Beginning as close to the center of the bottom of the pepper as possible, cut down to slice off a segment, avoiding white flesh, seeds, and the stem on the far side (see photos).Note: Once you cut into the pepper, you will be able to see the white flesh and seeds. The indented portions of the pepper are where the white membranes and seeds attach. It is best to make a small cut, look into the pepper to see where the seeds and inedible sections are, then cut around them as you cut toward the stem (see photos). This will allow you to only cut the portions of the pepper that you want to eat, while keeping the undesirable sections together. Step 6: . Cut off the remaining segments using the same method.Note: Once you cut off one segment, it becomes very easy to see the seeds and membranes and cut around them for the remaining segments. Step 7: . Set the cut segments off to the side of the cutting board. The remaining pepper should resemble the photo above.Note: Notice how the pepper remains contain minimal flesh, all the seeds, and stem. This is how this technique creates little mess and little waste. Step 8: . Compost or throw away the pepper remains. Step 9: . Face the segments skin side down, top to bottom on the cutting board (see photo).Note: The skin side faces the cutting board for safety reasons. The skin side of a pepper is tougher and the knife has a more difficult time cutting through it. Sometimes, if you put too much pressure on your knife and cut through the skin side first, your knife can quickly pop through the pepper skin and cut you. The fleshy side of the pepper is easier to cut into, so you can control how quickly your knife cuts through the pepper and avoiding hurting yourself. Step 10: . Line up your knife lengthwise with one segment. Step 11: . Move the knife about \u00bc\u201d into the pepper segment (see photo). Step 12: . Cut down lengthwise to create a \u00bc\u201d strip. Step 13: . Cut all the segments into \u00bc\u201d strips in this fashion (see photo). Step 14: . Gather the strips together into a bundle. Step 15: . Place the bundle on the cutting board stretching left to right (see photo).Note: Make sure the tips of the strips are lined up evenly on the cutting board so that when you dice, your pieces will all be the same size. Step 16: . Hold the bundle down with one hand and cut about a \u00bc\u201d section off the tips of the strips to dice the pepper (see photo). Step 17: . Continue cutting off \u00bc\u201d sections of the strips until you reach the end of the strips. Step 18: . You have now finished dicing your pepper! Congratulations! (see photo)", ["how-to-efficiently-dice-a-bell-pepper_0", "how-to-efficiently-dice-a-bell-pepper_2", "how-to-efficiently-dice-a-bell-pepper_4", "how-to-efficiently-dice-a-bell-pepper_5", "how-to-efficiently-dice-a-bell-pepper_7", "how-to-efficiently-dice-a-bell-pepper_9", "how-to-efficiently-dice-a-bell-pepper_11", "how-to-efficiently-dice-a-bell-pepper_13", "how-to-efficiently-dice-a-bell-pepper_15", "how-to-efficiently-dice-a-bell-pepper_16", "how-to-efficiently-dice-a-bell-pepper_18"]] [41315, "Introduction: Make a HELLFIRE Hamburger. how to make a delicious HELLFIRE HAMBURGERr Step 1: Prepping the Fire. The idea is to use a small intense fire to grill the burger, I use a charcoal starterand place a grating on top. You could make one from a large can or a peice of smoke pipe etc. with perferations for venting. The charcoal starter has a grate in it to separate the charcoal , on top,from scrunched up newspapers in the bottom for starting the coals, though you could probably get away with just stacking the charcoal on top of the newspaper in a metal cylinde ror can with vent holes. Light up the newspapers to get the charcaols started. How much hell you want to give your burger and how many you'll be cooking is the amount of charcoal you'll need, at least close to 1/3 or more full. if you have access to a compressor/air hose you can speed start the coals with some air. Step 2: Building the Burger. get a good piece of beef chuck if you want to grind your own for the best flavor... if you use the LOW FAT LEAN store bought burger it'll taste like a piece of dry shoe leather, so nows the time to add some fat for your HELLFIRE BURGER \"The burger that's going to hell !!!!!\" Step 3: Grind and Chill . trim the chuck for a good balance of meat vs. fat, and grind, all I add is some salt to bring out the flavor, I suggest that you make one plain with a bit of salt first to enjoy the basic beef flavor and then if you wish, add seasonings, rubs etc. If you haven't started the fire or you want to prepare the burger first, chill the beef after grinding, grind only as much as you'll need, for top flavour, avoid freezing the chuck before or after grinding. Step 4: Form It Up. using a 1 inch thick by 4 inch diameter burger ring, cookie cutter etc. , (you could could make you own) form up the burger , this bad boy weighed in at over 7 ounces...... Step 5: Give It HELL !!!. the coals should be ready and flaming, about 3/4 white , the draft of the fire should be fast and without any smoke , you'll know with experience if you used a charcoal starter before, but don't empty out the coals , place the grid on top of the starter, as in step one, and place your burger on top and let the HELLFIRE roar. Timing is critical, for your preference, generally 2/3 total time on the first side to sear it, flip it, and 1/3 total time on the other side. the total time dependes on the heat of the HELLFIRE and how you want your burger done, rare ,med , well etc. You should see the burger gassing out and the flames envelope it , this is why you want a good mix of fat content so you'll end up with a juicy burger despite the HELLFIRE heat. Oh by the way, if someone mentions about the health hazards of flame broiling meat, kindly show them the door :-) Step 6: Let the Burger Set Up and Toast Your Buns. you should give the burger some time to rest after cooking , a few minutes, while you toast your buns, very quickly, they wont take long, also select your favorite chilled beverage to accompany the HELLFIRE BURGER how about some wicked ale ??? Step 7: Enjoy . now that youu've mastered the basics, and tasted what a real burger taste like, add your own seasonings, toppings etc. How bout a 1\" thick t-bone ???? ", ["make-a-hellfire-hamburger_0", "make-a-hellfire-hamburger_1", "make-a-hellfire-hamburger_2", "make-a-hellfire-hamburger_3", "make-a-hellfire-hamburger_4", "make-a-hellfire-hamburger_5", "make-a-hellfire-hamburger_6", "make-a-hellfire-hamburger_7"]] [41316, "Introduction: Homemade Tandoori Masala Spice Mix. Tandoori Masala. It's Homemade, Fresh, No preservativesMaking spice powder at home is always best and it gives unique taste/aroma to the dishes. It's summer time, I usually make whole roast chicken, grilled chicken/fish for my family. Hence, I thought of making my ownTandoori masala spice powder at home. All the spices that are ready to go in your pantry. You can make this in 15 minutes. It is so simple and wonderful. This spice powder is the basic for cooking variety of dishes like tandoori chicken/fish/prawn, butter chicken, spicy roast chicken, chicken 65 etc,.. Below mentioned recipe makes 2.5 cups of Tandoori masala.Thanks for reading my instructable. Step 1: Ingredients. The ingredients you will need,4 teaspoon Ginger powder4 teaspoon Garlic powder 2 teaspoon Nutmeg powder 4 teaspoon Kasthoori methi 4 teaspoon Cinnamon 4 teaspoon Cloves 4 teaspoon Mace 4 teaspoon Black peppercorns 4 teaspoon Black cardamom6 tablespoon Cumin seeds 8 tablespoon Coriander seeds 1 tablespoon Dry orange food color (optional) Step 2: Roast. Take heavy bottom pan, add in all whole spices. Roast/Toss them over medium flame for about 3 minutes.Remove the roasted spice to bowl, let it completely cool down. Step 3: Blend & Sieve. Once it cooled down, take roasted spices in blender and add all ground spices into it . Blend until smooth powder.Sieve the spice powder through a strainer and store it in air tight container. Step 4: How to Cook Chicken 65 Using Tandoori Masala. Take 1 lb of chicken (washed) in large mixing bowl.Add 2 tsp of Tandoori masala, 1 tsp red chilli powder, 1 tbsp of lemon juice and salt to taste.Mix well and marinade for an hour.Heat oil in frying pan, fry the chicken in batch wise ( 1 batch = 5 pieces ).Fry till it turns to reddish brown color. Drain the excess oil using paper towels.Squeeze fresh lemon on the chicken pieces and serve with sliced onion and tomato.", ["homemade-tandoori-masala-spice-mix_0", "homemade-tandoori-masala-spice-mix_1", "homemade-tandoori-masala-spice-mix_2", "homemade-tandoori-masala-spice-mix_3", "homemade-tandoori-masala-spice-mix_4"]] [41317, "Introduction: Vietnamese Spring Rolls. Ever wanted to know how to make Vietnamese spring rolls? After looking at this instructable you will definitely know how to make them ! Step 1: Gather the Ingredients. In order to make the Vietnamese spring rolls you need:300 g of minced pork 100 g of shredded carrots Chives1 kohlrabi cabbage1 onionSalt and pepper 2 eggs50 g of soaked glass noodles 20 rice wrappersIn order to make the dipping sauce you need:1 bottle of fish sauce3 chilli peppers1 garlic clove1 lemon Step 2: Mix All Ingredients. Take a large bowl and put all ingredients into it. The order does not matter. After that you mix all of the ingredients using your hands. Step 3: Prepare the Rice Wrapper Paper. Take a bowl with water or beer and submerge the rice wrappers in the water for a few seconds. Then place the rice wrapper on a plate or your cut board. Step 4: Add the Filling Into the Rice Wrapper Paper and Roll the Spring Rolls. 1.Take a rice wrapper and put your fillings on the rice wrapper. Make sure that the filling is not in the center, but near the end of the rice wrapper. Also, put the fillings in a line.2.Take the end of the rice paper and pull it over the filling.3.Now take the sides and move them towards the filling.4.Then keep rolling until the spring roll until it is completely rolled. Step 5: Making the Dipping Sauce. In order to make the sauce you need fish sauce, 1 lemon, 3 chili peppers and 1 garlic clove. First you cut the garlic and chilli peppers into small pieces. Then you pour about 200 ml of the fish sauce into a bowl and then add the chilli peppers and garlic. After that you add the juice of the whole lemon and stir the sauce. Step 6: Fry the Spring Rolls. Set the stove on medium heat and put a huge amount of oil into the pan. Wait until you can see bubbles and then place the spring rolls into the pan. Fry the spring rolls until they are golden brown. Step 7: Serve and Enjoy !. Now place the spring rolls on a plate and serve them with the dipping sauce. Done !", ["vietnamese-spring-rolls-1_0", "vietnamese-spring-rolls-1_1", "vietnamese-spring-rolls-1_2", "vietnamese-spring-rolls-1_3", "vietnamese-spring-rolls-1_4", "vietnamese-spring-rolls-1_5", "vietnamese-spring-rolls-1_6", "vietnamese-spring-rolls-1_7"]] [41318, "Introduction: Making a Plum Sauce . Plum sauce is a delicious sauce available in Asian stores and served in Chinese restaurants. Being minimal in spices, it is a treat for those who are not spice lovers especially children. Here is a recipe of making a prum sauce in five minutes in a microwave oven. Step 1: Ingredients and Method. You need just 5-6 ingredients which are available usually in the pantry. I have used cream of tartar instead of vinegar here but you can also try vinegar.1. Prunes juice 1/2 cup2. Brown sugar 1 tbsp3. Corn starch 1 tsp4. Garlic powder 1/2 tsp5. Fresh Ginger juice 1/2 tsp6. Cream of tartar/Tartaric acid 1/4 tspMix all the ingredients except corn starch and heat in a microwave oven for 2 minutes. add starch and heat for 1 minute and your sauce is ready. You can adjust the sugar and tartaric acid as per your taste. ", ["making-a-plum-sauce_0", "making-a-plum-sauce_1"]] [41319, "Introduction: Gluten Free Flatbread for Sandwiches/Burgers. I have been working on this recipe for a long time, but\u00a0it never came out\u00a0exactly as I hoped for.\u00a0 I tried once again (adding onions this time)\u00a0and they were perfect!\u00a0 I love cheese burgers and wanted to come up with a gluten free bun I could make from scratch at the very last minute.\u00a0 I wasn't sure what to call these, because they are nothing like a traditional hamburger bun....but that was honestly what I created them for.\u00a0\u00a0 These are delicious, quick (under 20 minutes!) and inexpensive!\u00a0\u00a0 They would\u00a0be perfect for a\u00a0turkey or ham sandwich too (anything savory.....I would not use this for a sweet filling like peanut butter and jelly).Ingredients: 1 cup shredded mozzarella cheese (full fat) 1 egg 1 TB coconut flour 1.5 tsp sorghum flour 1.5 tsp millet flour 1/8 tsp baking soda 1 tsp dried minced onion Salt and Pepper\u00a0 (about 5 grinds of each)Instructions: Preheat oven to 400 degrees F.\u00a0\u00a0 Mix all ingredients in a bowl until well combined.\u00a0\u00a0 Using your fingers, divide the mixture into 4 equal parts and spread in flat circles (about 4 inches each) on a parchment paper lined baking sheet.\u00a0 Bake for about 13 minutes, until the flatbreads are golden\u00a0(check often...they go from perfect to burned very quickly).\u00a0\u00a0 Remove from the oven and cool on a cooling rack.\u00a0 Serve warm or at room temperature.\u00a0\u00a0 Makes 4 rounds...enough for 2 large sandwiches or cheeseburgers.Notes:\u00a0\u00a0 Its hard to describe what makes these so delicious...but I think its a combination of the flavor (from the onions) and the crisp texture (from the cheese).\u00a0 I served these with burgers, spinach, and blue cheese and they were a big hit!\u00a0 They have a nice solid consistency and hold up well to the thickest sandwich you can come up with.\u00a0\u00a0 Even though there is no yeast in this bread (and they don't have to \"rise\"), it is filled with little tiny pockets of air.\u00a0\u00a0 I love that you can make homemade bread for sandwiches in less than 20 minutes!", ["gluten-free-flatbread-for-sandwichesburgers_0"]] [41320, "Introduction: Carmel Apple Snickerdoodle Bars (with Texture Variations). These bars bake up quickly and taste fantastic.\u00a0 They're full of apple and carmel bits, and the top is dusted with cinnamon and sugar.\u00a0 Baking these makes the whole house smell like the holidays.\u00a0 I offer three ingredient variations - one for a more cookie like texture, one that's more cake like, and one that is more like biscotti (which is wonderful for dipping in coffee or hot cocoa.)\u00a0 They are fantastic warm from the oven (especially with a bit of vanilla ice cream), but a bit crumbly.\u00a0 Once they cool they are much less crumbly, and the soft apple contrasts with the texture of the rest of the bar.\nI prefer bars to individual cookies because they take so much less time to make.\u00a0 This is based on my mom's snickerdoodle cookie recipe, which I've baked over and over making variations each time to get them to be as good or better than her classic cookies! Step 1: Ingredients and Equipment. Ingredients:\n- 1 large or two small apples, peeled cored and diced (and tossed in lemon juice if you're moving slowly)\n- 1 cups softened margarine OR 1 cup butter flavored Crisco + 6 tablespoons water*\n- 1 1/2 cups white sugar or Splenda**\n- 2 eggs\n- 3 cups flour\n- 2 tsp cream of tartar\n- 1 tsp baking soda\n- 1/2 tsp salt\n- 1 cup of carmel bits or cut up carmels\n- 2 tbsp white sugar\n- 2 tsp cinnamon\n*Use margarine if you want a cookie-like texture, use Crisco if you want something more like cake.\n**Replacing some or all of the sugar with Splenda will result in a drier, more biscotti-like texture.\nEquipment:\n- Standard kitchen gear (bowls, spoons, knives, etc)\n- Parchment/baking paper\n- A baking sheet that's about 11 x 16 or so.\n- A healthy sense of how not to hurt yourself on sharp and hot things while cooking. Step 2: Mix the Dough. Preheat the oven to 375.\nBe sure to mix completely before adding the next ingredient!\nMix together the margarine/Crisco and sugar (except for those last 2 tablespoons).\nMix in the eggs.\nMix in the water (if you're using Crisco).\nMix in the flour, cream of tartar, baking soda, and salt all at once.\nWithout the mixer (if you've been using one), gently stir in the apple and carmel pieces. Step 3: Preparing to Bake. Line the baking pan with parchment paper.\u00a0 The parchment will give the bottom a nice crispiness and will prevent it from sticking to the pan.\nPour out the dough onto the parchment.\u00a0 Use your (clean!) hands and/or a rubber scraper to spread the dough across the pan.\u00a0 It will reach, I\u00a0promise!\u00a0 Just keep working it until it reaches, even if it seems impossibly thin.\u00a0 Make the thickness as even as possible.\nMix together 2 tablespoons of sugar (this is no place for Splenda!)\u00a0and two teaspoons of cinnamon in a bowl.\u00a0 Carefully sprinkle this mix over the entire surface as evenly as possible. Step 4: Baking/Doneness Detection. Pop it in the oven and set the timer for 10 minutes.\u00a0 It will probably take about 15.\u00a0 \nIf you've only used sugar (no Splenda) the entire surface will puff up as it bakes.\u00a0 It will then start collapsing from the outer edge toward the center.\u00a0 As soon as the puff is out of it it's done.\u00a0 You can stick a toothpick in it to double check, but it will be perfectly baked. \u00a0Don't wait too long, it will dry out faster than it seems (at which point you should tell everyone that they're bars made for dipping in milk or coffee!)\nIf you've used any Splenda at all the puff and collapse won't reliably happen, so give it 10 minutes, check it with a toothpick in the middle, and pull it when the toothpick comes out clean and it all seems nicely baked and browned around the edges.\u00a0 It will be fairly dry so the exact baking time isn't as critical. Step 5: Serving. If you didn't read the introduction, these are delicious while they're warm, but they will crumble quite a bit around the edges.\u00a0 Throw it in a bowl with ice cream and the crumble doesn't matter.\u00a0 Once they're cool they hold together much better, and they're still delicious.\u00a0 Box them up airtight and keep them in the fridge if you won't be eating them for a while, the apple bits will go bad more quickly than your standard chocolate chip or something would.", ["carmel-apple-snickerdoodle-bars-with-texture-vari_0", "carmel-apple-snickerdoodle-bars-with-texture-vari_1", "carmel-apple-snickerdoodle-bars-with-texture-vari_2", "carmel-apple-snickerdoodle-bars-with-texture-vari_3", "carmel-apple-snickerdoodle-bars-with-texture-vari_4", "carmel-apple-snickerdoodle-bars-with-texture-vari_5"]] [41321, "Introduction: Chicken Chile Verde. Chicken simmered with tomatillos and other tasty green stuff. Step 1: Chop Veggies. Initial ingredients:\n3-4 onions\nhandful of hot peppers (to your spice preference)\n2 bell peppers (I picked red, but green is fine and fits the color scheme)\nSaute the veggies in canola oil, and add a bit of black pepper. Stir until they've softened and begin to brown. Step 2: Add Chicken. 2 lbs boneless chicken*, chopped (I used thighs; breasts are also fine)\nRemove bones and fat, chop into bite-size pieces, and add to pot. Stir as necessary as the chicken browns. You can up the meat/veg ratio if you prefer; 2lbs is really the minimum, though.\n*This recipe is traditionally made with pork, but we're pretending to be healthy by using chicken. You don't really need to do anything different to swap meats.\n Step 3: Add Tomatillos. 3-4 lbs tomatillos, chopped\nPeel off the husks, then wash and coarsely chop the tomatillos before add them to the pot. Stir with enthusiasm. Step 4: Season and Simmer. Seasonings:handful garlic, coarsely choppedblack pepper (to taste)1c stock* or 2 boullion cubes~1T cuminsprinkle of allspiceStir as necessary. The tomatillos will drop a huge quantity of water, which needs to cook off to give a proper stew consistency. Leave the pot on medium/low at the back of the stove to simmer, and stir as needed to prevent sticking.*see pressure cooker beef stock for instructions on making your own; you may substitute chicken or turkey bones without changes. Step 5: Finish and Serve. When the liquid has cooked down and the meat is just about ready to fall apart, do some last-minute tasting. This is the time to add more cumin, some extra garlic, a dash of hot sauce, another boullion cube, extra salt, or anything else that will finish out the flavor properly. Turn the heat off, and stir in a coarsely-chopped handful of cilantro.Serve warm. The flavor gets better after sitting in the fridge overnight.This was a collaboration with my mother, who did lots of chopping, photographing, and tasting.", ["chicken-chile-verde_0", "chicken-chile-verde_1", "chicken-chile-verde_2", "chicken-chile-verde_3", "chicken-chile-verde_4", "chicken-chile-verde_5"]] [41322, "Introduction: French Onion Soup - an Easy Guide to Make a Single Serving of French Onion Soup. Onion Soups were very popular in Roman times and carrying throughout history but the modern French Onion Soup originated in France in the 18th Century gaining in popularity in the 1960's to present. The soup is onion based with a meat broth and usually topped with bread or croutons covered in melted Gruyere Cheese.French Onion Soup is by far one of my favourite soups. It has such amazing flavour that is achieved though very simple cooking methods, and using left over ingredients you can pull together a single portion soup in about 45 minutes. Add some left over salad and this entire meal is exceptionally tasty and amazingly simple to make for a solo night in. -------------------------------------------------------------------------------------------------------------------------------------I will be explaining how to make a French Onion Soup and Salad MEAL FOR ONEPrep Time 5 min Cooking Time 40 min Broil time 1 minMaterials Needed 1 Oven Proof Soup Bowl Stove top and broiler cheese grater2 pots ( 1 medium for onions and 1 small for broth) Ingredients :For Soup - 2 cups Beef broth ( Pre-made or use bouillon cubs/liquid) I used a liquid beef bouillon - 1 Yellow onion (medium sized) - 1-1/2 TBS balsamic Vinegar - Left over baguette or 1 pc of bread - 1/2 cup grated Gruyere Cheese (You can use mozzarella or Provolone cheese, it will be good but not the same, I suggest you spring for the Gruyere) - 3tbs Butter - Salt and Pepper to taste For Salad - Romaine lettuce - Caesar salad Dressing ( I make my own I'll add the recipe at the bottom- Its soooo good) - Lemon - Pepper - Croutons optional Homemade Caesar Salad Dressing Recipe - 1 TSP Anchovy aste - Juice from a half lemon - 2 TBS Olive oil - 1 cup Mayonnaise - 2 cloves garlic chopped - 1 TBS Warcestershire sauce - 1 TBS Dijon mustard - 1/4 Freshly grated Parmesan Cheese - pinch of salt - lots of pepper Combine all ingredients into a bowl and mix. Allow the dressing to sit in the fridge for at least 3 hours for flavors to blend together ideally make this a day in advance of its use. It will last 2 weeks in the fridge. Step 1: Cooking Process Made Easy . 1 - Peel and chop your onion and add it to a medium sized pot with 3 TBS of melted butter over medium heat 2 - Add a generous amount of salt and pepper to the onions and stir to mix with melted butter 3 - Let the onions cook and caramelize stirring occasionally for around 20 minutes or until beautifully brown 4 - While the onions are cooking get your broth to temperature in a separate pot over medium heat5 - After the onions are caramelized add in 1/1/2 TBS of balsamic vinegar, stir and cook additional 2 minutes 6 - Add the 2 cups of hot broth to the onions bring to a boil, reduce and let simmer for 15-20 minutes.This last cooking step will help blend the flavour of the onions through the broth creating a very rich and delicious finished soup. Step 2: Broiling Process Made Easy . 1 - While your broth and onion mixture is simmering turn on your broiler 2 - After 15-20 mins remove the soup from the heat and pour it into an Oven safe bowl 3 - Cut up the left over baguette 4 - place as many pieces as you can fit into the bowl on top of the soup5 - Grate the Gruyere cheese to generously cover the entire top of the bread and soup in the bowl 6 - Place in the oven to broil for about 1 minute or until the cheese has melted and begun to turn golden brown. 7 - Remove from oven and place on a plate then prep salad ** Garnish with green onion for a little extra onion kick (optional) ** Step 3: Eat and Enjoy !!. 1 - Add salad to plate and dress salad with;-Homemade Caesar salad dressing, freshly grated Parmesan cheese, pepper and juice from 1 lemon slice*** Pro Tip - at any point during this cooking process where you have a few minutes to take a break, go to a computer or TV and find a movie you want to watch and set it up ready to go. This will be important for when you are done cooking and ready to eat all alone you can have something ready to watch lined up. This is what I did for about 4 years while in University****** Pro Tip # 2 - don't worry if your have a massive onion the bigger the better in my mind***I hope some of you will try this simple and easy way of doing French Onion Soup, crack open some wine grab some left over supplies and enjoy the process of this delicious meal for one. A bonus to this soup is the smell that will fill your kitchen. The onions cooking in the melted butter is sure to help even the fullest of people develop an insatiable appetite. If you like my instructable feel free to vote for it :) ", ["french-onion-soup-an-easy-guide-to-make-a-single-s_0", "french-onion-soup-an-easy-guide-to-make-a-single-s_1", "french-onion-soup-an-easy-guide-to-make-a-single-s_2", "french-onion-soup-an-easy-guide-to-make-a-single-s_3"]] [41323, "Introduction: One Pot 5 Vegetables Veal Shank Soup . This is a great hardy soup that will fill you up and it tastes great. What's even better, you only dirty one pot. As in all soups, it requires a long cooking time but the wait is worth it. The veal becomes so tender that it will melt in your mouth.With no further delay:Preparation time 30 minutes (to chop the vegetables)Cooking time 2.5 hours. (broken down into blocks of 30 minutes)Hardware:6L PotWooden spoonIngredients:1 pound (about 600gm) veal shanks2 big onions6 cloves of garlic3 big carrots4 stocks of celery (with the leaves if possible)2 zucchinis2 medium potatoesHandful of chopped fresh parsleyHalf a cup of riceSaltPepperAll spice3 table spoons Oil (vegetable oil or olive oil)Chop all the vegetables about half an inch wide. Group the carrots and celery together, the potatoes and the zucchinis together. Chop the parsley very fine and set it aside on its own.Heat the oil in the pot on high heatAdd the veal and toss them for about 2 minutes. We don't want to cook them through, just brown them a bit.Lower the heat to medium then add the Onions and the garlic, toss them with the veal for another 3 minutes.Add some salt, pepper and all spice (about a teaspoon each) and mix them all in.Add water to the pot, about two thirds of the pot.Reduce the heat to medium low cover and let them boil for 30 minutes.Then add the carrots and celery, cover and keep boiling for another 30 minutes.Taste the broth and adjust the salt and pepper.Add the potatoes and the zucchinis, cover and keep boiling for another 30 minutes.Taste the broth and adjust the salt and pepper. ( for some reason adding potatoes, reduces the saltiness)By now the broth should look like it all came together and it is almost readyAdd the parsley cover and keep boiling for 30 minutes.Last chance to adjust the salt and peppers, do a water lever check and add water if you have to.Add the rice cover and keep boiling for 15 minutes, 30 minutes if you added more water.And voila. Pour the soup in a deep dish and serve it with toasted bread, it is perfect for a cold day in February.I hope you enjoy it and leave me a comment if you try it.Keep building / cooking", ["one-pot-5-vegetables-veal-shank-soup_0"]] [41324, "Introduction: 5-Layer Midnight Cake With Cheesecake Filling and Pink Buttercream. ~5-layer midnight cake with cheesecake filling, covered with a generous layer of pink buttercream, glossy chocolate ganache, and topped with whipped cream and Oreos~To be honest, the cake is pretty much just a chocolate cake with black food colouring added. I used to not like chocolate cake. I thought that it was too rich. I\u2019d always opt for vanilla or red velvet. Chocolate cake just wasn\u2019t my thing, but alas, times have changed. Maybe I\u2019d been deprived of chocolate cake for too long, but this chocolate cake was the bomb. Even before I baked the cake, the cake batter was waving chocolatey scents at me, trying to get me to give in and admit that chocolate cake is one of the best kinds of cake. While I was trimming the cakes, I nibbled on some of the cake crumbs and I was in awe, trying to understand how I had ever disliked chocolate cake. This chocolate cake is velvety. It\u2019s suuper moist and it\u2019s perfectly sweet. It has a wonderful cocoa flavour that isn\u2019t overwhelming, and it pairs beautifully with all the other flavours going on in this cake.Speaking of other flavours\u2026THE CHEESECAKE FILLING. I don\u2019t know how many times I\u2019ve said it, but cream cheese frostings are magical. Maybe that\u2019s a biased opinion because they\u2019re my favourite, but tbh I\u2019ve never met anyone who dislikes cream cheese frosting. The cheesecake filling tastes pretty much just like cream cheese frosting, but there isn\u2019t as much butter. The butter\u2019s replaced with whipped cream, which is just folded in at the end, so that you end up with filling that\u2019s extra fluffy and light, but definitely is not missing any flavour.I don\u2019t want to be writing an essay here, so I\u2019m just going to tell you that the buttercream, chocolate ganache, whipping cream, and Oreos are perfect. Simply, utterly, perfect.Recipe can also be found at https://cleancheatrepeat.wordpress.com/2016/09/26...IngredientsFor the cake:2 1/4 cups (285 g) all-purpose flour 2 1/4 cups (450 g) superfine sugar 1 cup (120 g) \u201cblack\u201d unsweetened cocoa powder (or regular cocoa powder with 1 teaspoon black gel food colouring) 1 tablespoon baking soda 1 1/2 teaspoons baking powder 1 teaspoon salt 1 1/2 cups (360 ml) buttermilk, room temperature 1 cup (240 ml) hot coffee 3/4 cup (180 ml) vegetable oil 2 teaspoons pure vanilla extract 3 eggs, room temperatureFor the cheesecake filling:500g cream cheese, softened 100g unsalted butter, softened 200g freshly whipped cream 200g icing sugar, siftedFor the pink buttercream:1 cup (226g) unsalted butter 4 cups (500g) powdered sugar 1 tablespoons whipping cream 1 teaspoon pure vanilla extract 1/2 teaspoon pink food colouringFor the chocolate ganache:5 ounces (150 g) best-quality dark chocolate, chopped (I used Lindt) 3/4 cup (90 g) unsalted butter 1 tablespoon light corn syrup or honey For the whipping cream 1/2 cup whipping cream 1-2 tablespoons powdered sugar, to taste Oreos, for topping Step 1: Bake the Cake. For the cake, preheat oven to 180 degrees Celsius or 350 degrees FahrenheitIn a large mixing bowl, sift flour, sugar, black cocoa powder, baking soda, baking powder, and saltIn a medium bowl or measuring cup, combine the buttermilk, coffee, oil, and vanilla, and then mix in eggsAdd liquid mixture to dry ingredients and whisk until smooth, about 1 minute.Divide batter equally among the three lined and greased 8-inch cake pans or weigh for accuracy. Each pan should weigh about 600 gramsBake the first two layers until a wooden pick inserted into the centre of the cake comes out clean, about 23 minutes. Allow the cakes to cool in pans on a wire rack for 10 minutes, and then turn onto rack to cool completely. Repeat with the final cake layer. When ready to assemble the cake, wrap the layers in plastic wrap and chill for about 30 minutes. Step 2: Make the Cheesecake Filling. Use an electric mixer to whip cream cheese, butter, and icing sugar until pale and fluffy. Fold in whipped cream until combined Step 3: Make the Pink Buttercream. Use an electric mixer to beat the butter until pale and fluffy. Add in the icing sugar, vanilla extract, food colouring, and 1 tablespoon of whipping cream and beat until combined Step 4: Begin Assembling the Cake. Trim the cake layers, and then halve them so that each cake becomes two layers.Place approximately 1/2 tablespoon of the cheesecake filling (or buttercream) on the center of a cake board, and place your bottom cake layer onto the cake board.Add about 1/2-3/4 cup of cheesecake filling onto the top of the cake, and using a small offset spatula, spread the filling so that it covers the top of the cake. It\u2019s okay to let a little bit of filling go over the side.Add the next cake layer and repeat until you\u2019ve reached your final cake layerCover the cake with a thin layer of the cheesecake filling (or buttercream), also known as crumb coating it, and chill in fridge for at least 30 minutesCover the cake in pink buttercream and chill in fridge for at least 15 minutes Step 5: Make the Chocolate Ganache. While the cake is chilling, make the chocolate ganacheIn a small bowl, melt the chocolate, butter, corn syrup and salt in the microwave, about 50 seconds, and stir until smooth. Let cool until it thickens slightly, about 15 minutes Step 6: Make the Whipped Cream. Use a whisk or electric hand mixer to whip the cream until stiff peaks form. Whisk in the powdered sugar. Transfer the mixture into a piping bag fitted with a star tip Step 7: Finish Assembling the Cake. Remove the cake from the fridge and spoon the chocolate glaze to the edges of the cake, gently pushing some over the side and letting it dribble down.When you\u2019ve finished putting chocolate glaze on the edges of the cake, spoon chocolate glaze into the centre until coveredWhen the chocolate has set slightly, pipe the whipped cream around the edges of the cake and top each swirl with half an OreoServe!", ["5-layer-midnight-cake-with-cheesecake-filling-and-_0", "5-layer-midnight-cake-with-cheesecake-filling-and-_1", "5-layer-midnight-cake-with-cheesecake-filling-and-_2", "5-layer-midnight-cake-with-cheesecake-filling-and-_3", "5-layer-midnight-cake-with-cheesecake-filling-and-_4", "5-layer-midnight-cake-with-cheesecake-filling-and-_5", "5-layer-midnight-cake-with-cheesecake-filling-and-_6", "5-layer-midnight-cake-with-cheesecake-filling-and-_7"]] [41325, "Introduction: Greek Yogurt - Berries Smoothie. If you are looking for a delicious, healthy, fresh, high protein and easy breakfast THIS is for you!Greek yogurt is creamy and delicious but it is also an extraordinary source of proteins. We will also add coconut milk to make this smoothie healthy and tasteful.Whenever you need a super fast breakfast before leaving home this smoothie will be simply perfect! Step 1: Ingredients. You will need:5 spoons of plain Greek Yogurt200ml Coconut milkFrozen berries (around 8 berries)Stevia (3gr) Step 2: Mix Ingredients. In the blender add yogurt, coconut milk, berries and stevia (in that order). Step 3: Blend. Blend all ingredients until it turns into a homogeneous mixture. Step 4: Serve and Enjoy. Serve immediately and enjoy! The frozen berries will make this smoothie cold and delicious!Yum Yum!", ["greek-yogurt-berries-smoothie_0", "greek-yogurt-berries-smoothie_1", "greek-yogurt-berries-smoothie_2", "greek-yogurt-berries-smoothie_3", "greek-yogurt-berries-smoothie_4"]] [41326, "Introduction: Peanut Butter Brownie in a Mug!. Craving a midnight snack or a treat to satisfy your sweet tooth? Well then this is the perfect recipe for you! It takes less than 10 minutes, it's really easy, doesn't make a big mess, and is super delicious! Try out this peanut butter brownie in a mug! Step 1: Gather Materials. Ingredients:4 Tablespoon flour 5 Tablespoon sugar 1 Tablespoon cocoa a small pinch of salt 1 egg 3 Tablespoon milk 3 Tablespoon vegetable oil 3 Tablespoon peanut butterMaterials: 1 bowl 1 fork 1 mug (microwavable safe) 1 plate (microwavable safe) Microwave (700watts) 1 rubber pot holder Step 2: Mix Dry Ingredients . Combine the flour (4 tbsp), sugar (5 tbsp), cocoa (1 tbsp), and salt (a small pinch) into the mug. Mix well Step 3: Add in Wet Ingredients . Add in the egg (1), milk (3 tbsp), and vegetable oil (3 tbsp). Mix until smooth Step 4: Measure the Peanut Butter . In a separate bowl, add in the peanut butter (3 tbsp) Step 5: Melt the Peanut Butter. Microwave the bowl of peanut butter for 30 seconds then stir until smooth*Note - We used a 700 wattage microwave. If your microwave is different in wattage, use the conversion chart here to find the amount of time you should microwave the peanut butter. Step 6: Pour the Peanut Butter. Pour peanut butter into the mug Step 7: Mixing Peanut Butter and Brownie . Lightly mix peanut butter into the brownie mix.(so that the peanut butter goes throughout the cake from bottom to top)Do not mix the peanut butter in completely Step 8: Microwave . Put mug on the plate in the microwave. Microwave for 3 minutes*Note - We used a 700 wattage microwave. If your microwave is different in wattage, use the conversion chart here to find the amount of time you should microwave your peanut butter brownie. Step 9: Remove From Microwave . When it\u2019s done, remove the mug with the rubber pot holder Caution: it will be hot! Step 10: Let Cool, Then Enjoy!. Wait 2 minutes for brownie to cool. Enjoy! ", ["peanut-butter-brownie-in-a-mug_0", "peanut-butter-brownie-in-a-mug_1", "peanut-butter-brownie-in-a-mug_2", "peanut-butter-brownie-in-a-mug_3", "peanut-butter-brownie-in-a-mug_4", "peanut-butter-brownie-in-a-mug_6", "peanut-butter-brownie-in-a-mug_7", "peanut-butter-brownie-in-a-mug_8", "peanut-butter-brownie-in-a-mug_9", "peanut-butter-brownie-in-a-mug_10"]] [41327, "Introduction: Mexican Corn Pie - Pay De Elote. Corn being one of the principal pillars of the Mexican diet, it\u2019s used in a lot of Mexican dishes, but few times is a principal ingredient of a dessert such as this case. This is my mom\u2019s recipe. I don't like cooking but this is just so easy to make. Plus, it\u2019s one of the desserts I can\u2019t get enough of. If you get to make it, you\u2019ll just want to bury your face in it. Step 1: Assemble the Ingredients. Prep time: 15 min.Bake time: 45 min.6 ears of corn on the cob1 can condensed milk1 stick butter3 eggs\u00bc cup milk if corn isn\u2019t that tender Step 2: Directions. First, preheat the oven to 350\u00b0 Then, take off the corn from the cob: place an ear of corn, cut side down, on a cutting board, holding it near the top of the ear. Using a sharp knife, start at the top and cut downward with a gentle sawing motion.Put the liquid ingredients in the blender first, and then slowly add the solid ingredients. Blend until there are no lumps. After, pour the mixture into a greased and floured pan. Finally, bake for about 45 min. or until golden brown. Step 3: Serve. Let it cool. Put it into the refrigerator; serve it chilled. It can be served with fruit.", ["mexican-corn-pie-pay-de-elote_0", "mexican-corn-pie-pay-de-elote_1", "mexican-corn-pie-pay-de-elote_2", "mexican-corn-pie-pay-de-elote_3"]] [41328, "Introduction: How to Make Super Healthy Detox Vegetable Juice Recipe. Homemade vitamins and minerals packed vegetable detox juice.Good for detoxing your body.Nutrition Facts per 100g:Carrot - Vitamin A, B, C, Phosphorous, Calcium, MagnesiumApple - Vitamin B1, B2, PotassiumLemon - Vitamin C, PotassiumCelery - Vitamin A, B, C, E, K, Calcium, Potassium, SodiumBroccoli - Vitamin A, B, C, K, Manganese, Phosphorus, Potassium, Magnesium, IronCucumber - Vitamin A, B, C, Sulphur, MagnesiumPepper - Vitamin B, C, K, Manganese, Potassium, PhosphorusBeetroot - Vitamin B, C, Manganese, Potassium, Iron, Magnesium Step 1: Watch the Video for This Tutorial:. www.youtube.com/watch?v=gcow-sHRdcs Step 2: Visit Our Website for More Recipes and Videos. www.happyfoodstube.comwww.youtube.com/happyfoodstube", ["how-to-make-super-healthy-detox-vegetable-juice-re_0"]] [41329, "Introduction: Garlic Spaghetti. If you're looking for a pasta to go with meat, fish, chicken or whatever main dish you're having you've come to the right place. This spaghetti goes great with everything and has a subtle yet delicious flavor. I guarantee you'll want to eat more and more of this. This recipe serves 10 medium portions. Step 1: Ingredients. 500 gr spaghetti3/4 cup olive oil1 dried chili pepper (any kind)Kitchen scissors1 tablespoon of garlic powderSalt Step 2: Cook Pasta. Put 8 cups of water in a hot pan and let it boil. When the water is boiling place the pasta inside and stir frequently. When the pasta is al dente you can rinse it and leave your spaghetti aside. Step 3: Cut Chili Pepper. Cut the chili pepper in long pieces. If your dried chili pepper has seeds take them out before cutting it. Step 4: Oil and Garlic. Put your olive oil in a hot pan and the garlic right away. Stir it so the garlic doesn't burn and place the chili and salt. Stir it for 1 minute. Step 5: Pasta!. Put your pasta in the oil and mix it all together. The scent of the garlic and the subtle flavor of the chili pepper will make this pasta become one of your favorite side dishes!Put some parmesan cheese on top and enjoy!", ["garlic-spaghetti_0", "garlic-spaghetti_1", "garlic-spaghetti_2", "garlic-spaghetti_3", "garlic-spaghetti_4", "garlic-spaghetti_5"]] [41330, "Introduction: Copycat Noodles and Company Korean BBQ Meatballs. Every time my family dined in Noodles and Company, we ordered one of its appetizers called Korean BBQ Meatballs, 10 meatballs in a bowl. Every time my family of four fought over who ate how many, which means loss to the restaurant because the way to end the fight is to make it at home, so everyone can have as many as we want without overspending on dining.After searching, I found Noodles and Company has actually published its recipe here. However, when I followed the recipe exactly for the first try, the flavor and texture of the meatballs were far from the restaurant's, the taste of sauce is not well at all. I have made many, many more times of the meatball after the first try to get as close as possible to the restaurant's because as far as flavor and texture and the taste of the sauce are concerned, my family all want nothing to be different from the restaurant's.In a summary, I add a few things and spices to the meat batter of the published recipe by Noodles and Company to make its flavor the same as the restaurant's. As a result, it's healthier, less fattening. (I have also used tuna, salmon or lean turkey instead of chicken and beef to make it healthier) For texture, the restaurant's meatballs have a thin chewy crust which I actually love a lot. But there is no way baking as listed in the recipe can create that. In this Instructable, you'll see how I copycat that. For sauce, I adjusted proportions of ingredients and the kind of soy sauce used to achieve the same taste as the restaurant's.So if you like the Noodles and Company Korean BBQ Meatballs, want to enjoy it at home, haven't tried a recipe that can copy the restaurant's offer, I suggest you follow along.Note: This article may contain affiliate links as references for the same or similar products used in this project. If you click on the links and make purchases I could receive a small percentage of commission from the advertising company with no extra cost to you. Step 1: Make Meatballs. Ingredients (vegetables and herbs, finely chopped, the finer, the better):1/2 lb ground chicken (10% fat)1/2 lb ground beef (7% fat) 1/2 cup bread crumbs 1/2 cup parmesan cheese1 egg 1/2 tsp salt 1/2 tsp white pepper A few cilantro plants, 1 clove garlic 0.5 inch thumb wide ginger root 1/4 medium sweet onion 1/2 tsp sesame oil1 tsp low sodium soy sauce A few grounds of 4 pepper blends (black, green, white, and pink)Directions:In a medium or large mixing bowl, place all ingredients together.Mix, mix, and mix the ingredients till well mixed, it should pull away from the bowl and smells amazing while mixing.Form balls in your palms, about 1-1.5 inches. this is the most beautiful meat batter I have worked with. Usually I don't want to touch raw meat. But this is the exception, not only it smells good, there is no bit of residue on my palms after forming the balls.Place the balls on a parchment lined brimmed baking sheet.The above batter makes 30 meatballs. Step 2: Make Korean BBQ Sauce. Before starting making sauce, if you don't care about creating the chewy crust on Noodles and Company's meatballs, preheat your oven to 350 degrees F. Since I want to create the exact same texture as Noodles and Company's meatballs, I set up my deep fryer to preheat the oil to 355 degrees F at this time. Ingredients:1/2 cup low sodium soy sauce 1/2 cup balsamic vinegar 1/2 cup brown sugar 1 tbsp gochujang sweet and spicy paste/sauce1/2 tsp ginger, finely chopped 2 small cloves garlic, finely chopped 1 tsp sesame oil 1 tsp Korean chili flakesDirections:Bring the above mixture into simmer in a sauce pan.If you don't care about creating the chewy crust that Noodles and Company's meatballs have, bake the balls at 350 degrees F for 20 minutes and roll the balls every five minutes to evenly brown them, continue heat the sauce until bubbly, stir 1/2 tbsp corn starch with 1/2 tbsp water and add it to the sauce, stir and heat it to thicken it, let it simmer for a few minutes. When it's ready, coat the cooked meatballs in the thick sauce. Remove and place coated meatballs to a bowl, garnish with toasted white and black sesame seeds and paprika powder. Enjoy!If you are like me, want to create the exact same texture as Noodles and Company's meatballs, Follow to the next step. Step 3: Cook the Balls and Enjoy!. To create the chewy crust on meatballs, at this time, place them in fryer basket and briefly fry them for 1-1.5 minutes. Drain oil and immediately transfer them to the hot sauce to continue cooking them for about 5 minutes.Stir 1/2 tbsp corn starch with 1/2 tbsp water and add it to the meatballs and sauce pan, cook for about 3 more minutes.Remove the thick Korean BBQ coated meatballs to a bowl, garnish with toasted white and black sesame seeds and paprika powder. Enjoy!The first thing I did after shooting a couple photos of the finished meatballs was biting into it to find out if frying them actually created a chewy crust on the balls. Yes! It did it!Please vote this recipe for Copycat Recipes contest if you like it. Thanks very much!If you tried the recipe, don't forget to take a photo and click the \"I made it\" button in Comments section to upload the photo, I'll give you a 3-month Instructable pro-membership for doing that!", ["copycat-noodles-and-company-korean-bbq-meatballs_0", "copycat-noodles-and-company-korean-bbq-meatballs_1", "copycat-noodles-and-company-korean-bbq-meatballs_2", "copycat-noodles-and-company-korean-bbq-meatballs_3"]] [41331, "Introduction: Beef Pho for One. As a bachelor who is constantly on the go it's rare for me to have company over to justify cooking anything too extravagant. A lot of times I'll elect to whip up something really quick and easy, without sacrificing the pure enjoyment of dining on something truly enjoyable. And this dish just happens to be one of my go-to meals for dining at home. Step 1: Gather Your Ingredients. 3 C Beef Broth (something light)1 tsp Onion Powder1 tsp Anise Seed1/2 tsp Minced Garlic1/2 tsp Ground Ginger1/2 tsp Fennel Seed1/2 tsp Cloves1/2 tsp Crushed Red Pepper Flakes1/4 tsp Cinnamon2 tsp Soy Sauce2 tsp Fish Sauce1/2 Lb Thinly sliced Sirloin Steak, cut to bite-sized pieces4 Oz Rice Noodles1 Chili Pepper, finely chopped1 C Fresh Cilantro, chopped1 C Alfalfa Sprouts2 T Fresh Chives, chopped1/2 Lime, wedged Step 2: Make the Broth. In a medium sauce pan, bring beef broth to a medium simmer. Add onion powder, garlic, ginger, anise, cinnamon, fennel, cloves and red pepper flakes. Make sure the broth isn't boiling, but has a light simmer going. Cover and cook for 20 minutes. Prepare rice noodles by instructions on package, usually just soaking in hot water for 10 minutes does the trick. Drain Noodles. Step 3: Almost Ready to Finish. Remove the broth from heat and strain broth into a medium bowl, taking care to only reserve the liquid and not the spices. I like to use a coffee filter and metal mesh strainer for this. Clean sauce pan and return liquid to pan. Add soy sauce and fish sauce to the pan and bring to a boil. Step 4: Time to Plate. Using a pretty large serving bowl, add noodles and sliced sirloin on top. Pour broth over meat to cook it. Add cilantro, sprouts and chives, and squeeze a couple lime wedges over your bowl to finish.", ["beef-pho-for-one_0", "beef-pho-for-one_1", "beef-pho-for-one_2", "beef-pho-for-one_3", "beef-pho-for-one_4"]] [41332, "Introduction: Hummus Spread. Hummus is a very popular Middle Eastern vegetarian side dish.It is made with chickpeas, Tahini, garlic, lemon juice and olive oil.It's a very healthy dish and I will show you the basic recipe that I use at home.Enjoy it. Step 1: Ingredients. Here are the ingredients you need to make hummus:2 cups of boiled chickpeas (either you make them at home or buy the canned type, both are fine)5 table spoons of Tahini5 table spoons of Olive oilThe juice of one and a half lemons1 medium size garlic clovesalt to taste Step 2: Directions. Crush the garlic in a pestle until it turns into a paste. HINT: put a pinch of salt with the garlic, the salt will hold the garlic together and act as an abrasive to turn it into a paste.Now turn the chickpeas into a paste, I used a vegetable sieve/ food mill because I like the consistency of the chickpeas after. But you can easily substitute it for a hand mixer, food processor or even a blender.Then using a big spoon, mix in the tahini, garlic, lemon juice, olive oil and salt. Mix for a couple of minutes, then taste the hummus and add salt until it is to your liking.HINT: I like the hummus on the sour side so I put lots of lemon juice, start with the juice of one lemon and add the rest later if you like.OPTIONAL: Decorate the plate with chickpeas, parsley and cayenne pepper powder, place it in the middle of the supper table and enjoy.I like to add one tea spoon of vinegar (any red), but this is my personal preference. If you try it, please let me know what you think.Enjoy the Hummus", ["hummus-spread_0", "hummus-spread_1", "hummus-spread_2"]] [41333, "Introduction: Peach Butter. I first discovered fruit butters when I was six, where I had a blissful summer eating apple butter on my aunt's fresh bread every single day for breakfast. These days, I subsist on pumpkin butter and cranberry apple butter that Trader Joe's carries from September through December (I stock up). That said, when I walked into my local grocer and saw white peaches the size of a baby's head, I knew I had to do something with them (besides eat as many as I could straight up, om nom). So! Peach butter it was. You will need:Equipment: - a large pot (two if necessary) - a stove top - a can lifter or tongs - hot mits - measuring cups and spoons - a ladle - a drying rack and towel - a baking sheet (optional)Ingredients: - peaches (1 pound per half pint jar you would like to make) - lots of water - sugar - lemon juice - canning jars, lid, and screwtops Step 1: Sterilize the Jars. Fill a large pot with water, and place lids, screw tops, and jars into the pot, making sure they are fully covered. Bring to a full boil and let sterilize for 10 minutes. Remove the lids and screw tops and let them dry on a wire rack. Place the jars on a cookie tray and bake in a 200 deg C oven for 20 minutes. Let jars cool on the wire rack while you make the butter. Step 2: Prepare the Peaches. Bring a large pot of water to a boil (again - there's going to be a lot of boiling in this recipe, which unfortunately makes your kitchen very, very warm on a summer day). As the water is heating, cut an X into the bottom of each peach, and fill a large bowl with ice water. Once the water has boiled, submerge each peach fully in the boiling water for 1 minute, and then transfer to the peaches to the ice water for another minute. After that, peel the skins off with your fingers or a small knife - they should just slide right off! (Protip: also a great way to peel tomatoes, so you don't have stringy skin bits hanging out in your spaghetti sauce.) Cut the peaches in half, remove the pits, and then cut the peaches into a total of eight pieces. Step 3: Boil and Puree the Peaches. Add the peach chunks and a 1/4 cup of water per pound of peaches to a large pot, and bring to a boil over medium-high heat. Let simmer for 15 to 20 minutes, until the peaches are nice and soft. Transfer peaches to a blender or food processor, and blend until smooth. You may have to do this in several batches, and be careful, for the peaches were just boiling and are therefore very, very hot. Transfer the puree back into your large pot. Step 4: Boil the Butter. Add 1/2 cup of sugar and 2 teaspoons of lemon juice per pound of peaches to the puree, and bring to a gentle boil. Let simmer for 30-40 minutes, stirring the bottom of the pot often so as not to burn any of the butter. Test your butter after 30 minutes, to see if it is thick enough. There are two ways to do this: 1. Scoop up a small amount of butter, and drizzle it from about three inches above the surface of the butter. If the trail stays visible for at least a couple of seconds, then it is done. If it disappears almost immediately, then it needs more time. 2. Dip a room temperature metal spoon into the butter. If butter stays on the back of the spoon without falling off, then it is done. Let the butter cool slightly, until it cool enough to handle, but still warm. Step 5: Can the Butter. Bring another (clean) pot of water to a rolling boil. This can be same pot (and water) as the pot that you boiled the jars in originally. Fill each half pint jar with about a cup of butter, leaving about 1/2 inch of space at the top of each jar. Tightly cap each jar with a sterile lid, making sure that the seal is tight. You may have a little bit extra, which you can reserve in a bowl for immediate nomming. Lower each jar (carefully!) into the boiling water, and let sit for 10 minutes. Remove jars (again, carefully!) from the boiling water, and let cool at room temperature. Step 6: Enjoy!. Toast up a slice of your favourite bread, and slather on a thick layer of peach butter from your immediate reserve.\u00a0 Store remainder jars at room temperature for as long as you'd like, or until you are craving a little taste of summer when it's cold and chilly out. They make perfect little hostess-gifts, but feel free to hoard them all to yourself. ", ["peach-butter_0", "peach-butter_1", "peach-butter_2", "peach-butter_3", "peach-butter_4", "peach-butter_5", "peach-butter_6"]] [41334, "Introduction: Brownie Chess Pieces. I work at a University that is very proud of its chess team, so when I noticed the \"Play with your Food\" challenge, this came to mind.\nI believe the concept is simple and straightforward enough that a step-by-step Instructable is not necessary. \u00a0You take a pan of brownies, cut out the bases for each piece, and then decorate them to resemble chess pieces. \u00a0If you wanted, you could also bake the brownies in a mini-muffin tin, or (as an extreme shortcut) pick up a box of \"two-bite brownies\" from the supermarket bakery and go to town on them.\nI think the notes I've put in the pictures will explain what I did well enough that you can follow along, and I expect that fellow creative souls will comment with their own ideas of how to decorate a given chess piece. \u00a0Please, however, *do* note some noteworthy but generic lessons I learned in the process of making these:\n* If you do bake your own brownies, remember that you will require 32 bases. \u00a0I improvised a circle cutter that was about 1.5\" in diameter, and a 13x9x2 pan of brownies did NOT give me enough pieces. \u00a0This is one reason why there is no \"final photo\" of a complete chess set! \u00a0I believe that if I'd obtained and used a mini-muffin tin to hold the brownies, I'd have had enough mix to do it. \u00a0Alternately, you could just bake two pans of brownies - or a batch of brownies and batch of \"blondies\".\n* I frosted the \"black\" pieces with dark chocolate FROSTING, and the \"white\" pieces with white ICING because that's what I had to hand (see picture #2). \u00a0I found that the icing did a better job of holding the decorations on to the brownie bases, but the frosting tasted better when I licked my fingers (bad chef!). \u00a0Black icing can also be hard to find in months that are not October.\n* The horse heads for the knights are made from coated pretzels that were (more or less) carefully cut into shape. \u00a0It took me four chocolate pretzels to make ONE black knight I was happy with, and five yogurt pretzels to make ONE white knight. \u00a0Lesson learned: have plenty of extras! \u00a0(This is the other reason there is no finished chess set to show you - I only bought six of each pretzel out of the bulk bin at my supermarket.)", ["brownie-chess-pieces_0"]] [41335, "Introduction: Spiced Spelt Vegan Pumpkin Bread. Today, I made this stunning vegan pumpkin bread studded with yellow raisins, infused with an organic cinnamon, ginger & cardamom tea. Yummy, I assure you that! I made my bread not so sweet because I saw recipes on the internet that were stuffed with lots of sugar. I didn\u2019t want that! :) So, I made this stunning & very appetizing pumpkin bread! This is great & tasty enjoyed with the same ginger, cinnamon & cardamom tea in your tea mug! Check it out for yourself, my lovely ones! ;)Recipe: For 1 pumpkin bread, about 9 thicker slices Ingredients:** The dry ingredients: 1 cup organic light organic spelt flour 1 cup organic wholemeal spelt flour 1 teaspoon baking soda 2 teaspoons baking powder 1/2 teaspoon ground ginger 1 teaspoon cinnamon 1 teaspoon garam masala ( my garam masala mix has also cardamom in it ) 1/4 teaspoon ground cloves, I did it in my pestle & mortar ** The wet ingredients:1 cup + 1/2 cup mashed roasted pumpkin. /I used freezed roasted pumpkin from last year/ I placed it into my microwave to defrost. It defrosted in 8 minutes. Mix through with a spoon & take 1 cup + 1/2 cup. 1 tablespoon canola oil 1/2 cup maple syrup 1 teaspoon vanilla extract/ I use home-made 1 flax egg = to substitute 1 egg/ Grind your 1 tablespoon flaxseed into your grinder & measure out 1 tablespoon. Take this + mix this in a bowl with 3 tablespoons water. Mix with a fork & wait for about 10 minutes until it forms a sort of gel. Now, you can use it. ** The rest: 1 cup yellow dried raisins Step 1: . 1. First, soak your yellow raisins in a tea for 30 minutes. I used Pukka-tea : organic cinnamon, ginger & cardamom tea. Pukka tea: Revitalise! Organic tea with cardamom, ginger & cinnamon!I made my tea by steeping my teabag for 6 minutes into my tea mug. I placed my yellow dried raisins into a medium bowl. I used250 ml tea. I poured the tea onto my yellow dried raisins & let them soak for 30 minutes, to absorb the lovely flavours of my delicious tea so that would be juicy & bigger! After 30 minutes, drain the tea liquid. Place the juicy raisins into a sieve to shake the sieve up & down a bit to shake of any excess of liquid. Step 2: . Preheat your oven to 180\u00b0C ( 350 F ) for 10 minutes. I always use a fan oven. Adjust your oven to the right temperature.In a Kenwood-bowl or a big bowl, sift the light spelt flour, add the wholemeal spelt flour & sieve the baking soda, baking powder, ginger, cinnamon, garam masala & the cloves. Mix lightly with a spoon, carefully not to mess with the air! ;), until well combined. In another large bowl, add the wet ingredients. Add pumpkin pur\u00e9e, flax egg, canola oil, maple syrup & vanilla extract. Mix well with a medium whisk.Pour the wet ingredients into the dry ingredients & mix with the K-paddle or mix it by hand or with an electric whisk until all beautifully combined! Spoon with a spatula, everything round & check that you have incorporated everything into your Kenwood bowl. Mix again. Now, add the drained yellow raisins to the batter. Mix on low-speed for a minute or less, or until well mixed into the batter. Step 3: . Take your oven rack & place a Silpat for stability. Take your silicon bread pan & you don\u201dt have to grease it because it is silicon. It won\u2019t stick afterwards! Fill it until all of your batter is gone. Smooth the top evenly. Place into the preheated oven on the lower rack of your oven & bake for about 50 minutes or until a pin you put into it, comes out clean. I baked my bread on 180\u00b0C ( 350 F ) for 40 minutes & lowered my oven onto 165\u00b0C ( 329 F ) for about 10 minutes. See that the top of your bread won\u2019t get burned!!! I tested my bread in 3 places & the pin came out clean. Test it into the thickest part 2 times & into the side part, 1 time. Now, remove from the oven & place onto a wire rack for 10 minutes. Than, remove the silicon tin & place onto the wire rack to cool down completely. Store in a cookie or cake tin.Serve with a loved one & drink the same tea with it that you used into your beautiful cake aka bread! This is great on its own or smeared with some vegan butter! ;) MMM! A great breakfast too. 2 slices will really fill you up! It goes a long way! Yummm!You can find this tasty recipe here on my blog: http://sophiesfoodiefiles.wordpress.com/2012/10/09/sophies-spiced-vegan-pumpkin-bread/", ["spiced-spelt-vegan-pumpkin-bread_0", "spiced-spelt-vegan-pumpkin-bread_1", "spiced-spelt-vegan-pumpkin-bread_3"]] [41336, "Introduction: Cake in a Jar. These tiny delights make the perfect gifts for any occasion. Make up a batch to keep on hand for sudden cravings, give as favors for your next party, or send to loved ones overseas. The cakes will remain moist and delicious for up to 6 months! What better way to show someone you care than a personalized cake in a jar!Check out this amazing story about a 36-year-old government issue cake, and soldier who ate it!For more info on cute jarred treats (and how I prepared the jars), see Pie in a Jar! Step 1: Ingredients. To speed things along, I used a boxed cake mix. Everyone agreed it tasted like a boxed cake mix. I was ok with that for the purpose of illustrating the technique (no need to make this two instructables worth of instructions!) but will definitely go from scratch next time.So find your favorite cake mix and supporting ingredients, or make it from scratch. The best part about making your own is that you can make half of one kind and half of another!You'll also need a bunch of canning jars - straight sides, wide mouthed. I got the wee-est ones I could find for cuteness' sake. You can definitely make them in bigger jars.Boil or wash the jars to sterilize them. You'll want brand-spanking-new lids to make a tight seal when you're done.The box mix made enough batter to fill 16-20 jars! Step 2: Make Cake Batter. Make the batter according to the directions on the box.Or look here for some inspiration to make your own!Fill the jars about half-way with batter. If you fill them too full, you can always squish them down, or cut the tops off. But too much batter will result in them flowing over the sides of the jars.Place in a baking dish for ease of handling. Step 3: Bake Tiny Cakes. Bake according to directions for cupcakes, and check for doneness. These are about cupcake size, but your jars may be larger and need more time.When they're done, close the lids on 'em. They're self-sealing, and you'll be able to see the seal forming!Alternatively, you can add a chocolate ganache* to the top before sealing. Make sure to screw those caps on while the cakes are still hot though, to get that all-important seal.* To make ganache: Heat 1 cup cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over 9oz chopped chocolate, and whisk until smooth. Allow the ganache to cool slightly before pouring over cake. Step 4: Store or Enjoy. Do Both!. This is one little beauty I popped onto a plate - but no need, they're easy to eat right out of the jar!Once you've sealed these little treats, lable and date them. Then you're ready to serve, ship, or store.Enjoy!UPDATE:According to user precision: \"We've been doing these for years, they are great! I've got some right now that are over 6 months old, and I wouldn't hesitate to eat them.\"", ["cake-in-a-jar_0", "cake-in-a-jar_1", "cake-in-a-jar_2", "cake-in-a-jar_3", "cake-in-a-jar_4"]] [41337, "Introduction: Homemade Coconut Rum. Do you like flavored spirits? Are you the sort of person who likes to make their own things from scratch (If you're reading this, you might be!)? Do you want coconut rum, but are pretty sure you won't want it for about ten days, give or take? Then this Instructable is for you! We'll walk you through the vaguely frustrating but rewarding process of making your own coconut rum.Theory:The idea behind all flavored spirits is infusing. You take something tasty, make a sugar syrup flavored with it, let it steep in something alcoholic (but relatively tasteless) for a while, and when you're done you've got a flavored alcohol. We're doing coconut today, but this procedure can be applied to pretty much anything you'll want to make. It's really quite simple, sort of fun, and impresses the heck out of people! So let's gather our mise and get started!Mise en Place for Coconut Rum:Software:1 ea Coconut1 750 mL bottle of decent but not amazing white rum1.5 cups water12 oz. by weight white sugarHardware:1 screwdriver1 Vegetable peeler1 Hammer (May or may not need)1 Drill and drill bit (May or may not need)1 Colander or large strainer to wash the peeled coconut meat1 medium pot1 Rubber spatula for stirring1 food processor with shredder disc (or box grater)2 1L glass jars or one 2L glass jar. Wide mouth will really help. Mason jars work great(Hardware needed at the end for finishing)1 Strainer1 Coffee Filter1 Large mixing bowl to strain into (Might not need depending on how you decide to strain)1 Funnel 1 Nice container for your finished product, 750-1000 mLInitial steps:1. Preheat oven to 375 degrees F2. Combine sugar and water in the saucepan on the stove, but don't turn on yet Step 1: Cracking the Coconut. The first thing you need to do is open up the coconut. Some coconuts out there (like mine) are 'easy open', meaning they have been scored around in a circle with a saw to help get them open. 1. Get your drill (CLEAN the bit!) and drill through two of the eyes and drain the coconut water into a container. I know what you're thinking: It's so SO tempting to save the water and put it into the rum. It doesn't work! It's not going to blend it and you'll wind up with a fatty layer on the top of your rum. It's possible you might be able to use it as part of the liquid in the sugar syrup and it'll mix that way, but I haven't tried that yet. 2. Put the coconut in the oven for about 15 minutes. This will dry the shell out and make it easier to pull away from the skin and the meat. 3. Remove from oven and let sit for a minute or two (it'll be HOT) and remove the hard outer shell with whatever tools you require: mostly a whack or two with a hammer and pry with the screwdriver. Step 2: Peeling. Once you have the shell off, you need to peel the skin. Break the coconut into manageable chunks (if the shelling process didn't), and peel the skin off with a vegetable peeler. As you clean each chunk, put it into a strainer in the sink.When everything is peeled, give the chunks a good rinse to get any stray particles off. Step 3: Shredding. Shred the coconut. A food processor with shredder disc makes this simple and fast, but if you don't have one, use a box grater and the largest holes. Step 4: Making the Coconut Syrup. Now you're going to make the sugar syrup. If you really don't want to add sugar to the recipe, you don't have to (but you'll be missing out on some flavor, it won't be particularly sweet, and it might take a little longer), simply divide the coconut into the two jars (might even fit into one) and pour on the rum. Sugar syrup, I've found though, is the way to go with these for 'sweet' infused spirits (fruit spirits, not so much pepper or chile vodka).1. Combine the sugar and water in the medium saucepot if you haven't already2. Put on stove over medium high heat. You're going to want to stay put and watch, as it'll go fast. You want to completely dissolve the sugar into the water, then simmer away some of the water. It will get cloudy then go clear. 3. Let simmer about two minutes. You do NOT want it to start turning brown (making sugar syrup, not caramel) a little color won't hurt it, but that's not what we're going for.4. Add the coconut and stir to combine. It's going to look pretty 'dry' since there's more coconut than syrup, but it will cook down a little. I had a particularly high yielding coconut so it almost didn't look like enough, but your mileage may vary. 5. Let simmer another couple minutes then remove from heat.6. Let cool a bit before proceeding...sugar is VERY hot. Step 5: Dividing Into Jars. Carefully divide the sugar and coconut mixture into the two 1 liter jars (or your one big jar). You want approximately the same amount of both syrup and coconut in each jar, but you're going to combine them in finishing so it's really not that critical. Add the rum, again as near to even in both jars as you can. Use the spatula to push any coconut around the inside of the jar into the rum. Step 6: Infusing and Finishing. Close your jars and put them somewhere they won't be in the way. I'm using the 'mason jar, squeeze bottle, spare silverware, and Cognac' cabinet found in most households, but anywhere clean and out of the way (cool, dry, out of the light) will do. This is where the waiting starts. Let it sit, giving a light shake every other day, for one week. At the end of a week, give it a taste to see how it's going. Odds are it won't be ready, but you'll get an idea. The main thing you're looking for right now is sweetness. The coconut flavor will continue to develop (and I guess you can add more coconut at this point, and it's alright if you want to use a little bagged and not bust out a whole new coconut), but it's as sweet as it's going to get. If it's not sweet enough, make a note to make a little more sugar syrup when you go to bottle to adjust the sweetness with. At the end of the second week, give it another taste and decide if you want to bottle it or wait a bit more. At this point, you won't get that much more flavor out of it by letting it sit more, but do so if it needs. To finish the rum, put a coffee filter inside your strainer and place over a mixing bowl, and pour the rum through. Note it's never going to be perfectly crystal clear, since we're not filtering it as much as a commercial operation does. Cautionary Note: The leftover coconut or fruit isn't nearly as delicious as it seems like it'll be. Remember: All the flavor went into the alcohol. Cherries from a batch of cherry bourbon tasted like cardboard soaked in kerosene. Funnel into your bottle, and you're done! Congratulations, you've made your own coconut rum! Now that you have the basic technique, you can make all sorts of good stuff! Cranberry vodka for the holidays, chile or black pepper vodka for cocktails (no sugar syrup step for 'savory' infusions), delicious cherry whiskey. ", ["homemade-coconut-rum_0", "homemade-coconut-rum_1", "homemade-coconut-rum_2", "homemade-coconut-rum_3", "homemade-coconut-rum_4", "homemade-coconut-rum_5", "homemade-coconut-rum_6"]] [41338, "Introduction: Potato Mushroom Vegetarian Burgers. Every summer, my family and friends get together for a cookout and to watch fireworks. There are burgers on the grill, sodas on ice, and tons of chips.\nThe trouble is, I don't eat meat, and I get stuck trying to microwave something. I like Gardenburgers, but they are expensive, and the ones I find in the grocery store are tiny, so they don't fit well on a bun. I find soy burgers, like the ones from Boca, completely unpalatable.\u00a0\nI decided to make my own vegetarian burgers. I had some specific criteria. The burgers need to have as few ingredients as possible, I must be able to make a bunch and freeze them, and they have to taste good with pickles. I do not want a meat-like burger, just something that can be thrown on the grill.Ingredients:\n2 medium red potatoes\n6 large crimini mushrooms\n1 large egg\n1 tablespoon of flax seed meal\n2 tablespoons of steak sauce\n1/4 teaspoon liquid smoke\nvegetable oilTools:\nfood processor or grater and knife\nmeasuring cups and spoons\nmixing bowl\nmixing spoon/spatula\ncheese cloth\nskillet\ngrill\nparchment or freezer paper\nzippered plastic bag or freezer safe storage container\nThis makes about four burgers. Step 1: Potatoes and Mushrooms. Wash the potatoes and mushrooms thoroughly. Scrub the potatoes with a stiff-bristle vegetable brush. Clean the mushrooms with a wet soft cloth or a wet paper towel.\nShred one potato and three mushrooms. Mince the remaining potato and mushrooms.\nUsing the cheese cloth, squeeze out as much liquid as possible. Both potatoes and mushrooms have a lot of natural moisture, and this can make the burgers fall apart.\nPut the shredded and minced potatoes and mushrooms in a large mixing bowl and mix them until they are evenly distributed. Step 2: . Add the egg, steak sauce, liquid smoke, and flax seed meal to the mixture, and mix together.\nThe egg and flax meal are to help bind the potatoes and mushrooms together. Vegans can increase the amount of flax and leave out the egg, but you will need to experiment with ratios a bit.\nLiquid smoke and steak sauce are for flavor. Burgers often have\u00a0Worcestershire\u00a0sauce, but this has anchovies in it. Steak sauce is very similar to\u00a0Worcestershire sauce\u00a0in make-up, but it contains no animal products. Step 3: Forming Patties. To get consistent patty size, use a scale to measure weight or a measuring cup for volume. I found that a 1/3 cup of the mixture made for a perfect burger for me.\nForm the mixture into a ball and then mash it down on some parchment or freezer paper.\nCook they patty in a skillet with a small amount of vegetable oil for about a minute on each side. This is just to get the outer bits to bond well enough to stay together when you put it on a grill. Step 4: Cooking. You can either grill the burger now, or put it back on the parchment or freezer paper, let it cool some, then seal it in a plastic bag or box and freeze it.\nWhen you want a burger, just pull the patty out of the freezer ans slap it on the grill. I found that it took about the same time to cook this as it did to cook a frozen beef patty (about 10 minutes), but it didn't get grill lines the same way.\nThrow a slice of cheese on the patty , let the cheese melt, then add a bun and pickles. Yum!", ["potato-mushroom-burgers_0", "potato-mushroom-burgers_1", "potato-mushroom-burgers_2", "potato-mushroom-burgers_3", "potato-mushroom-burgers_4"]] [41339, "Introduction: Sweet Potato Candy. Got some pile of sweet potatoes?\nThose piles of potatoes could be turned into a delicious form of treat: caramelized sweet potatoes!\nCandy\u00a0is a\u00a0delicious\u00a0treat and makes people happy!\nEvery-time\u00a0I eat these\u00a0delicious pieces of candy I grin and smile~\nThese non-fried\u00a0potato\u00a0treat is very easy to make and the short effort will be worth it after you eat these!\nIngredients: 1 Sweet potato\n\u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a01 table spoon of\u00a0sesame\u00a0oil\n\u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a02 table spoons of sugar\n\u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a01 table spoon of soy sauce (this little bit of salt makes these very tasty..... \u00a0good soy sauce that is not reduced salt is preferred )\n\u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a01 tablespoon of vinegar (optional)\n\u00a0\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 a few sprinkles if\u00a0sesame seeds (optional)\u00a0 Step 1: Cut Up the Potatoes!. Cut up the potatoes in bite size!\u00a0 Step 2: Put Every Ingredient Except for the Sesame Seeds. Put every\u00a0ingredient\u00a0except for the sesame seeds.\nLeave\u00a0the\u00a0ingredients\u00a0on the pan on low heat for about 2 minutes.\nAfter about 2 minutes, get ready to flip the potatoes! Step 3: Finish the Potatoes!The Potatoes Will Be. After the potatoes are fully cooked, let it cool down a while.\nThe coating on the potatoes will harden up a little, and then its ready for eating!\nIf you want to, add some sesame seeds for seasoning! Step 4: Enjoy!. Eat the potatoes!\nOf course, it is very high in calories, so don't eat too much!\nEnjoy!", ["caramelized-sweet-potato_0", "caramelized-sweet-potato_1", "caramelized-sweet-potato_2", "caramelized-sweet-potato_3", "caramelized-sweet-potato_4"]] [41340, "Introduction: \u2605HOMEBREW HONEY BEER\u2605. IF YOU LIKE THIS INSTRUCTABLE VOTE FOR ME IN THE HOMEBREW CONTEST (top right button) ! This is a really good beer, and is super cheap and easy to do. It is really hoppy, if you don't like that you can use less hops. It is not sweet at all, it just have a mild honey aroma, that is really pleasant with the bitter hops taste. (I don't like sweet beers). It have more or less 4,7 alcohol percentage. Here is the recipe for 23 liters of honey beer. It is delicious for cooking too, I use it in risotto (especially good in leeks risotto!), bread, soups, meet, river fish... I spent an average of 50\uffe0for a 75 cl bottle: malt\u21922,50 \u20ac for kilo, honey\u21925 \u20ac for kilo, plus few cents for the sugar and the bisulfite). I used wild hops that my mom picked and dry, and purchased the malt from a local bakery (they use it to make bread). This kind of malt is not the actual right beer kind, but it still work pretty well, and is way cheaper; it just leave a little bit of deposit on the bottom of each bottle. I bought this two beer fermenters for 35 \u20ac.Is really important to disinfect with the sodium bisulfite (read direction on package) every things you are going to use to make the beer. \u261bYou can also use your usual beer recipe and substitute part of the malt with honey (keeping sum of the different water percentage of them). Step 1: WHAT YOU NEED. Ingredients: - 2kg malt; - 1kg honey; - 100g to 135g dry (wild or purchased) hops, depending on how hoppy you want the beer; - sugar (for sparkling); - 7g yeast (1 sachet) or brewing yeast; - water. Tools (look at drawing): 1- 25liter bucket for brewing beer with a bubbler, 25 liter bucket wit a tap; 2- a big pan (at least 15 liter capacity), a small pan (at least 7 liter capacity); 3- a big stainer (fine) or https://www.instructables.com/id/Simple-Filter-for-Brewing/; 4- a food safe hose; 5- funnel; 6- teaspoon; 7- sodium bisulfite (for disinfect); 8- beer densimeter; 9- beer bottles (I used 75cl bottles). Step 2: HOPS INFUSION. Boil the hops in a big pan with 10/15 liter of water for 20 or 30 minutes, than allowed to cool down to 22\u00b0 C, with a top on. Step 3: THE MUST. Heat up a little bit the honey and the malt (''bain marie'' or microwave), for an easier pouring and mixing. Slowly add them to 3 liter of hot water. Boil really slowly for 5 to 10 minutes, always stirring. Allowed to cool down to 22\u00b0C. Step 4: MAKE THE BEER. Put some water at 22\u00b0C in the fermenter, add the must and the hops infusion (with a stainer). Add the rest of the water up to 23 liter, also at 22\u00b0C.The beer should be around 22\u00b0C, it is really important. Step 5: YEAST. Add the yeast and stir really well for 30 seconds. Step 6: THE BUBBLER. Put the top on the fermentator. Pure some water with bisulfite in the bubbler. Step 7: THE FERMENTATION. Is important that the beer temperature is around 22\u00b0C, and really constant during the all fermentation. After few hours you will see the bubbler bubbling, it is the sign that the fermentation started. It can last from 5 to 10 days depending on the room temperature and the ingredients used. Step 8: END OF THE FERMENTATION. When you noticed the bubbling stop, pour some beer in a long cylindric container and immerse the densimeter in it. Look at the level of it, it will tell you when the beer is ready to bottle (on mine is write ''bottle'' and is around 1002-1006).Do not bottle the beer before the fermentation is completely done and the level on the dendimeter is right, or the bottles of beer are going to explode!\u00a0It's happened to me before, and what a mess! Step 9: POURING. Pour the beer from a bucket to the other, with the hose (sucking the air out of it, and having one bucket hight and one down). Leave on the bottom some sediment, so the beer will become more transparent. Do it carefully, especially trough the bottom, so you won't pick up the sediment (place the hose almost horizontal, see drawing). \u2731I use this sediment to flavoring bread, cakes, cookies\u2026(Do not store it in a sealed recipient because this part have a lot of yeast in it and may fermented more and explode it). Step 10: BOTTLES PREPARATIONS. (Follow the direction of the package of the sodium bisulfite for disinfect the bottles). This is how I do: Make a solution of sodium bisulfite (or other food proof disinfectant), with 10/15 g of bisulfite for 1l of water (or how specified). Pour the solution in a bottle, shake it, and than from a bottle to another, and so on\u2026 change the solution every 10-15 bottle. Allowed the bottle to dry for 10 minutes. I actually wash away the sodium bisulfite with boiling water because I'm really sensitive to it, but it should volatilize with air contact anyways. Step 11: BOTTLE UP. Put a teaspoon of sugar in each bottle for the sparkling. Pour the beer in the bottle, do not make the bottle full all the way, leave at least 3 cm from the neck. Shake the bottle a bit to make the sugar melted. Sugar dosage: 330cl beer bottle\u21922g sugar 500cl beer bottle\u21923g sugar 750cl beer bottle\u21925g sugarDo not put too much sugar or the bottle will explode! OR:\u00a0get all the priming sugar you will need, boil in a small amt. of water, and put it in your beer before you bottle (stir it in). Here's a calculator to tell you how much sugar to use: http://www.homebrewdad.com/priming_sugar_calculator.php Step 12: MATURATION. Put the bottles for 5-7 days in a warm place, beet wen 18\u00b0 and 24\u00b0, for the second fermentation.Then store them in a cold place.The beer is ready to drink in other 15 days, but an additional maturation of 1 or 2 months improve the taste.The beer should been drink in 24 months .The deposit on the bottom of the bottle is normal and natural, and for avoid that the beer become cloudy I suggest to keep the bottle in a vertical position, and pour it in a glass really slowly. Step 13: DRINK IT. The beer is done!This is the color it will have. This is just been brewed, and that is why is so cloudy, but it will become more transparent during the maturation. Enjoy! Every suggestion or tips are welcome!", ["-homebrew-honey-beer-_0", "-homebrew-honey-beer-_1", "-homebrew-honey-beer-_2", "-homebrew-honey-beer-_3", "-homebrew-honey-beer-_4", "-homebrew-honey-beer-_5", "-homebrew-honey-beer-_6", "-homebrew-honey-beer-_7", "-homebrew-honey-beer-_8", "-homebrew-honey-beer-_9", "-homebrew-honey-beer-_10", "-homebrew-honey-beer-_11", "-homebrew-honey-beer-_12", "-homebrew-honey-beer-_13"]] [41341, "Introduction: Katniss Spicy Red Velvet Hunger Games Cupcakes. \u201cThe Hunger Games\u201d is a sensational trilogy about a dystopian United States that holds a gladiator-style fight to the death in a futuristic murder arena complete with hybrid creatures, force fields, and cameras to broadcast the carnage into every home with a television set. The participants in those Games? They\u2019re children between 12 and 18. This is teen reading at its finest: think Lord of the Flies meets Twilight meets Spartacus.\nThe main character, Katniss Everdeen, is a headstrong, bow-hunting, coal mine girl who poaches local game and sells it to support her family.\u00a0 She voluntarily takes her younger sister\u2019s place in the Hunger Games.\u00a0 She becomes known as \"The Girl on Fire\" after she wore a specially designed outfit that made her look like she was on fire.\u00a0 She is a fearless fighter, and deserves to be honored with a cupcake.\nHer cupcake is spicy and a little bit wild.\u00a0 Firm, feminine, and fiery.\u00a0 A dangerous cupcake. Step 1: Ingredients. For the cake:\n-\u00a0 3 1/2 cups cake flour\n-\u00a0 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature\n-\u00a0 2 1/2 cups sugar\n-\u00a0 3 eggs, at room temperature\n-\u00a0 3 tablespoons red food coloring\n-\u00a0 3 tablespoons cocoa powder\n-\u00a0 1 1/2 teaspoon vanilla extract\n-\u00a0 1 1/2 teaspoon salt\n-\u00a0 1 1/2 cups milk\n-\u00a0 1 1/2 teaspoon cider vinegar\n-\u00a0 1 1/2 teaspoon baking soda\n-\u00a0 3 tablespoons cayenne pepperFor the frosting:\n-\u00a0 12 ounces cream cheese\n-\u00a0 1/2 cup (1 stick) butter\n-\u00a0 2 cups powdered sugar\n-\u00a0 1/2 teaspoon vanilla extract\n-\u00a0 red food coloring\n-\u00a0 yellow food coloringFor the chocolate mockingjay:\n- chocolate chips, melted Step 2: . -\u00a0 Preheat the oven to 350\u00b0F.\n-\u00a0 Sift the cake flour into a bowl and set aside.\n-\u00a0 Using an electric mixer, cream the butter and sugar on medium speed until light and fluffy - about 5 minutes.\n-\u00a0 Add the eggs, one at a time, beating well after each egg.\n-\u00a0 Using a rubber spatula, scrape down the sides of the bowl to make sure everything is incorporated.\n-\u00a0 In a small bowl, whisk together the food coloring, cocoa powder, and vanilla. Add to the batter and beat well. Step 3: . -\u00a0 In a separate bowl, stir the salt into the milk. Add to the batter in three parts, alternating with the cake flour. With each addition, beat until the ingredients are well incorporated.\n-\u00a0 In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well.\n-\u00a0 Add the cayenne pepper and mix.\n-\u00a0 Using a rubber spatula, scrape down the sides of the bowl. Mix until the ingredients are well incorporated and the batter is smooth. Step 4: . -\u00a0 Using a small cookie scoop or a tablespoon, divide the batter evenly among the cupcake tins - about 2/3 full.\n-\u00a0 Bake one pan at a time on the center rack for 15 minutes.\n-\u00a0 Test the cupcakes with a toothpick - insert a toothpick through the center of a cupcake. If it comes out clean, the cupcakes are done! If not, leave the cupcakes in the oven for another minute and toothpick test again.\n-\u00a0 Cool cupcakes in the pan for 10 minutes.\n-\u00a0 Remove cupcakes from the pan and cool completely on a rack. Step 5: Fire Frosting. -\u00a0 Using an electric mixer, combine the cream cheese, butter and vanilla together on medium speed until smooth.\n-\u00a0 Add the sugar, and beat on low speed until incorporated.\n-\u00a0 Increase the speed to medium and mix until light and fluffy.\n-\u00a0 Add red and yellow food coloring a couple of drops at a time until you get the orange color you want.\n-\u00a0 Using a piping bag and #18 piping tip, pipe each flame - hold the pastry bag straight up, squeeze the bag while lifting up, stop, and release. Repeat until the top of the cupcake is covered in frosting \"flames.\" Step 6: Chocolate Mockingjay. -\u00a0 Melt chocolate chips in a piping bag.\u00a0 Be careful - the chocolate will be hot.\n-\u00a0 Pipe out the design you want onto a piece of parchment paper.\n-\u00a0 Cool the chocolate in the refrigerator for at least 10 minutes.\n-\u00a0 Carefully peel the chocolate off the parchment paper and place chocolate on cupcake.\n*** NOTE: Make sure your chocolate design is thick.\u00a0 Mine were a little too thin and collapsed after several minutes.\u00a0 It also didn't help that it was a hot day.", ["katniss-spicy-red-velvet-hunger-games-cupcakes_0", "katniss-spicy-red-velvet-hunger-games-cupcakes_1", "katniss-spicy-red-velvet-hunger-games-cupcakes_2", "katniss-spicy-red-velvet-hunger-games-cupcakes_3", "katniss-spicy-red-velvet-hunger-games-cupcakes_4", "katniss-spicy-red-velvet-hunger-games-cupcakes_5", "katniss-spicy-red-velvet-hunger-games-cupcakes_6"]] [41342, "Introduction: Sea Breeze. The original Sea Breeze recipe is with Vodka, but changing that to Gin will improve your drink drastically. This is a simple but refreshing cocktail which you can make with normal kitchen tools.Using fresh and quality products will guarantee the best results.The idea of the recipe is taken from Lorne from Angel TV-series. Step 1: Ingredients. Here is what you need:Grapefruit (white variety)Cranberry juice (good variety)Gin (excellent variety)Ice cubes (not the hip-hop artist/actor)Two long cocktail glasses (highball glasses)Citrus squeezerMeasurement glassStrawsOne grapefruit is enough for two glasses of Sea Breeze. If you have more company, just get more grapefruits. Step 2: Ice Cubes and Spirits. First fill your glass at least half full with ice (this is the positive approach, if you are pessimistic person you can also fill it half empty).Measure 4cl (Yeah baby, metric system!) of Gin in each glasses. Step 3: Grapefruit. Squeeze the grapefruit. You should get nice pulpy juice with a squeezer. (It is blasphemy to use bottled grapefruit juice)Pour 4cl of grapefruit juice to each glass. Step 4: Cranberry Juice. Next fill the glass with cranberry juice. The color of the drink should be about the same as in the pictures. This is not accurate science, so you might want to experiment a bit. But you usually get the best mixture if you have filled the whole glass with ice. This way you can't add too much cranberry juice.Too much cranberry juice will make the drink too sweet and it will also hide the characteristics of Gin.Add straw and mix a bit (stirred, not shaken). Step 5: Enjoy!. Enjoy responsibly!Be careful, the more you drink it, the more you want it.Generic recipe:Fill long glass with ice1 part of Gin1 part of Grapefruit juice2-3 parts of Cranberry juice", ["sea-breeze_0", "sea-breeze_1", "sea-breeze_2", "sea-breeze_3", "sea-breeze_4", "sea-breeze_5"]] [41343, "Introduction: Triple Chocolate Chip Cookies. These cookies are packed with three types of chocolate, sweetened with good quality vanilla, with a touch of salt for that true addictive quality. Great with a cup of tea or coffee for a mid morning snack (or as a sugar rush when you're late first thing as I often am), it's a struggle to contain yourself to just one. Step 1: Ingredients and Equipment. \n This recipe makes around 16-20 cookies, depending on your scoop size.Ingredients:\n\t\t170 g unsalted butter\n\t\t100 g caster sugar\n\t\t200 g light brown/light muscovado sugar\n\t\t1 egg\n\t\t1 egg yolk\n\t\t1 tsp vanilla essence\n\t\t250 g plain flour\n\t\t1/2 tsp bicarbonate of soda\n\t\t1 tsp salt\n\t\t100 g white chocolate\n\t\t100 g milk chocolate\n\t\t100 g dark chocolateEquipment:\n\t\tLarge mixing bowl\n\t\tWooden spoon/Spatula\n\t\tMeasuring cups/scales\n\t\tMeasuring spoons\n\t\tChopping board & a sharp knife\n\t\tBaking trays and parchment\n\t\tCookie scoop if you have one, or a couple of tablespoons\n\t\tCooling rack\n\t\tAn oven, preheated to 180 C/350 F/Gas 4\n(An electric mixer will make your life easier, but if you've got a fairly strong arm a wooden spoon will do just as well)\nFor anyone without scales, a good weight to volume conversion guide can be found here. Step 2: Chocolate. First, chop up all of the chocolate into small chunks. You could use chocolate chips instead to make your life easier, but I like the irregularity of hand chopped pieces, and the way the stray shavings make their way through all of the cookie dough, spreading chocolate through every bite. Step 3: Butter & Sugar. Soften the butter in the microwave. Put both of the sugars into a large mixing bowl, then add the butter. Beat together the butter and sugar until they are well combined. Step 4: Egg & Vanilla. Add the egg, egg yolk and vanilla into the mixture and beat again until everything is well combined. Step 5: Dry Ingredients. Now add the flour, bicarb and salt. Mix by hand until the flour is combined and a dough has formed.\nTip in the chocolate chips and mix these in well. Step 6: Baking. Scoop the cookie dough out onto lined baking sheets, making sure to leave plenty of space between each scoop for spreading.\nIf you have a (handily stolen from work) cookie scoop, spoon out large dollops onto the sheet. For neater cookies you can shape these into balls with your hands, though it's a bit of a messy job.\nBake the cookies for 10-12 minutes, until they are spread and golden, but not hard; you want them gooey and chewy in the middle.\nRemove from the oven, leave to cool for 5 minutes, then move onto a cooling rack to cool completely, (if you can resist).\nEat! Step 7: Variations. This cookie dough recipe can be easily adapted for any other flavour, simply replace the 300 g chocolate with any other ingredients you fancy. Some of my favourites are:Dark Chocolate & Ginger - add 2 tsp ground ginger to the dough, use 225 g chopped dark chocolate & 75 g chopped\u00a0crystallised\u00a0gingerMilk Chocolate &\u00a0Peanut\u00a0Butter - use 150 g chopped milk chocolate, 150 g crunchy peanut butterTriple Dark Chocolate Chip\u00a0- substitute 75 g of the plain flour for cocoa powder, use 300 g of your favourite type of chocolate, choppedMayan Chocolate Chip- add 1 tsp ginger, 1/2 tsp cinammon, 1/4 tsp cayenne pepper, zest of one orange, use 300 g of spiced chocolate (such as Green & Black's Maya Gold), chopped", ["triple-chocolate-chip-cookies_0", "triple-chocolate-chip-cookies_1", "triple-chocolate-chip-cookies_2", "triple-chocolate-chip-cookies_3", "triple-chocolate-chip-cookies_4", "triple-chocolate-chip-cookies_5", "triple-chocolate-chip-cookies_6", "triple-chocolate-chip-cookies_7"]] [41344, "Introduction: Rich Fruit Celebration Cake. Perfect for all special occasions. On its own or covered with marzipan and icing. You can substitute some of the liquid for bandy, whisky or rum for that extra special-ness (see step)Planning note: Fruit will be soaked overnightA note about the images in this Instructable: You will note that my ingredients may look more than what is listed, this is because I have expanded the mixture to make more cakes. This project is for one cake Step 1: You Will Need. Ingredients Part 1 aka 'Bowl 1' \u2605220ml of hot, strong tea or orange juice (see notes \u2745) 750g or dried, mixed fruit (see notes \u2745\u2745)Ingredients Part 2 aka 'Bowl 2' \u2605200g Unsalted butter 110g Glace cherries (halved) 225g Dark brown sugar 4 Medium eggs, lightly beaten 225g Plain, white flour \u00be tsp Baking powder 1tsp Ground cinnamon 1/5tsp Ground cloves 1tsp Mixed spice 1tsp Vanilla extract Small amount of margarine / butter for greasing tinEquipment:1 8\" cake tin at least 3\" deep A saucepan 2 Mixing bowl, plus 1 bowl for eggs Measuring spoons Greaseproof paper String - suitable for the oven Mixing spoons Tea towel or cling film A sieve to drain fruitNotes:\u2605 If you have two different size bowls, the largest size will be best suited as Bowl 2\u2745 Liquids: For more indulgence, replace half this liquid with Brandy, Rum or Whisky. If using alcohol, you will need to make this cake weeks in advance to allow maturing and feeding (see step later on)\u2745\u2745 Fruit: I purchased ready mixed fruit, if you don't want to use ready mixed, you can use any or all of the following up to 750g:Sultanas Raisins Craisins Currants Step 2: Day 1 - Gather Bowl 1 Ingredients. Weigh and wash your fruit Drain through a sieve Place in a large bowl Allow your liquid to come to room temperature Pour over the fruit and cover with a tea towel or cling film Allow to soak overnight or a minimum of six hours Step 3: Day 2 - Add Cherries. Cut cherries in half and mix into Bowl 1 Step 4: Melt Butter and Sugar. ** Preheat the oven to 140\u2103 / Gas mark 2 ***Ensure all ingredients are at room temperatureMelt the butter and sugar together in a saucepan. stir continually until it has mixed well.Allow to cool. Whilst cooling, grease and line your tinPour into Bowl 2 Step 5: Add Eggs and Vanilla. Lightly beat your eggs with the vanillaMix in to Bowl 2 Step 6: Sift and Mix Dry Ingredients. Sift and mix together, into Bowl 2, the remaining dry ingredients from 'Bowl 2' list Step 7: Combine Both Bowls. Add a spoonful of fruit at a time and fold in Step 8: Measure Greaseproof Papers. Measure your tin, round and height, and cut a length of greaseproof paper to fit around (plus a little more) and four times the height.Fold this in half and ensure that it comes over the rim of your tin by about 2 inches.Place to one side Step 9: Spoon Mixture Into Tin. Spoon the mixture into the tin and flatten the top Step 10: Secure Paper to Tin. Take your length of greaseproof paper and secure it around the tin with the stringThis is to ensure that, if it rises over the sides of your tin, it won't spill Step 11: Cook and Cool. Bake in centre of the oven for 4 - 4.5hrs or until a skewer, inserted into the centre of the cake, comes out clean.Once cooked, allow to cool in the tin, then turn out onto a wire rack Step 12: Storage . Store, wrapped in a double layer of greaseproof paper and a layer of foil.You can leave the foil if you have a tin to keep it in.Store at room temperature or in the freezer.Can be stored for up to six - eight weeks. Step 13: Feeding and Maturing (optional). If using alcohol, feed the cake with 1-2tbsp of Brandy every two weeks until it's decorated. Do not feed the cake for the last week. This will give the surface a chance to dry before decorating.Maturing is optional if not using alcohol. Step 14: Decorate (optional). Decorate your cake for whatever celebration you desire or eat as is.I've used my cakes and decorated them for Yule / Christmas, view details on my blogChristmas Cake - Holly Wreath - 2016 Christmas Cake - Snowflake - 2016Christmas Cake - Tree - 2016Snowman Decorated Cake - 2016Santa Emerging from Chimney - 2017Sculpted Santa Face - 2017Gingerbread Twins - 2017Festive Mouse and Tree - 2017You can make some of my festive fondant to decorate the cake:Snowflake Cutter Christmas Tree - 2016Daisy Cutter Christmas Tree - 2016Star Cutter Christmas Tree - 2016Fondant Poinsettia - 2016Small (75mm) Fondant Holly Wreath - 2016Fondant Gingerbread People - 2017Father Christmas Topper - 2017", ["rich-fruit-celebration-cake_0", "rich-fruit-celebration-cake_1", "rich-fruit-celebration-cake_2", "rich-fruit-celebration-cake_3", "rich-fruit-celebration-cake_4", "rich-fruit-celebration-cake_5", "rich-fruit-celebration-cake_6", "rich-fruit-celebration-cake_7", "rich-fruit-celebration-cake_8", "rich-fruit-celebration-cake_9", "rich-fruit-celebration-cake_10", "rich-fruit-celebration-cake_11", "rich-fruit-celebration-cake_12", "rich-fruit-celebration-cake_13", "rich-fruit-celebration-cake_14"]] [41345, "Introduction: Eggplant Bacon. Bacon is one of the most delicious foods ever, but one that vegetarians, vegans, and other folks with dietary restrictions are sure to miss it at breakfast time (and lunch, and dinner, and snacks). With a few simple ingredients, you can make a yummy bacon-proxy sure to please all your brunch guests - even pork-aholics. Step 1: You'll Need. . .. Software: \t\tA few small eggplants (Japanese or Italian work best - small ones are preferred since they have fewer or no seeds)Bacon Salt (I like to use the maple or natural, but it's up to you) - if you don't have Bacon Salt or don't have access to it, you can try a mix of salt, pepper, brown sugar, and paprika (and maybe a little onion and garlic powder)\n\t\tOil for frying (vegetable or canola work well)Hardware: \t\tA mandolin for slicing (if you don't have one, you can use a very sharp knife)\n\t\tA medium sized mixing bowl and a sheet pan with some type of cooling/straining rack over it (sheet pan method is not required, but is recommended)\n\t\tLarge cast iron skillet\n\t\tKitchen tongs\n\t\tPaper towels (brown paper bags can also be used) Step 2: Prep Your 'Plants. \n\t\tWash your eggplants well\n\t\tPeel if desired (leaving the peel on results in crisper slices later\n\t\tUsing the mandolin (or knife) slice approximately 1/8\" thick. Make sure to use the finger guard and be very careful so you don't cut yourself!\n\t\tPut the slices into the mixing bowl and sprinkle in Bacon Salt (you'll need a lot)\n\t\tToss the slices around with your fingers until all slices are coated on both sides\n\t\tYou can keep the slices in this bowl or transfer them to the draining rack placed over the sheet pan (if using)\n\t\tAllow to sit for at least 30 minutes to allow the bitter fluid to drain from the eggplant Step 3: Fry 'Em Up. \n\t\tPour approximately an inch of oil into your cast iron pan and heat over medium-high heat\n\t\tOnce the oil is nice and hot, gently wipe off the extra liquid (and some of the Bacon Salt) from each eggplant slice, add slices one at a time to the oil. Be very careful! The high water content in the eggplant slices will make the oil splatter a lot!\n\t\tFry until crispy and lightly browned all over (or more brown if you like your bacon extra crispy)\n\t\tRemove from pan using tongs and place on a layer of paper towels or brown paper bags to wick away the excess oil\n\t\tEnjoy as is, or make yourself a delicious ELT (eggplant, lettuce, and tomato) sandwich!", ["eggplant-bacon_0", "eggplant-bacon_1", "eggplant-bacon_2", "eggplant-bacon_3"]] [41346, "Introduction: Crumpets!. You'll never enjoy nicer crumpets than home made crumpets. This recipe has a few steps but they are all relatively easy and the cooking step is a lot of fun. Step 1: Click Play.... Here are the ingredients:175g strong white flour 175g plain flour 2 tsp dried yeast 1 tsp caster sugar 350ml warm milk 200ml warm water \u00bd tsp bicarbonate of soda 1 tsp salt sunflower oil and small amount of butter for cooking----------------------------------For detailed written instructions click through the steps at the foot of this text. Below are a summary of the instructions:Add 175g of strong white flour to a bowl Add 175g of plain flour In a small saucepan add a teaspoon of caster sugar Measure out 350ml of milk and add to the pan Heat the pan of milk containing the sugar on a low heat until warm Once warm add 2 teaspoons of yeast, stir and leave for 3 minutes Add this milk and yeast mix to the flour and mix thoroughly Cover the bowl with a tea towel and leave for 1 hour Into a new bowl add \u00bd teaspoon bicarbonate of soda Add 1 teaspoon of salt Add 200ml warm water to the mix and stir Slowly add and mix the solution into the dough which will be ballooned up after sitting for 1 hour Rub a small amount of butter around the inside of your crumpet rings Heat a frying pan on a medium heat Place the crumpet rings into the pan and add a teaspoon of sunflower oil between two rings Spoon 2 tablespoons of crumpet dough into each crumpet ring Run a knife around the ring to release the crumpet Flip of the crumpets using a stiff spatula Cook the crumpet tops until golden Allow your crumpets to cool and toast to your personal preference before eating! Step 2: Measure Flours. In a bowl measure out 175g of strong white flourAdd 175g of plain flour and mix Step 3: Adding the Yeast. In a small saucepan add a teaspoon of caster sugarMeasure out 350ml of milk and add to the pan Heat the pan of milk containing the sugar on a low heat until warm, stirring regularly (this will warm quickly) Once warm add 2 teaspoons of yeast, stir and leave for 3 minutes Step 4: Mixing the Dough. Add this milk and yeast mix to the flour and mix thoroughlyCover the bowl with a tea towel and leave for 1 hour Step 5: Add Bicarbonate Solution. Into a new bowl add \u00bd teaspoon bicarbonate of sodaAdd 1 teaspoon of salt Add 200ml warm water to the mix and stir Slowly add and mix the solution into the dough which will be ballooned up after sitting for 1 hour Step 6: Cooking the Crumpets. Rub a small amount of butter around the inside of your crumpet ringsHeat a frying pan on a medium heatPlace the crumpet rings into the pan and add a teaspoon of sunflower oil between two ringsSpoon 2 tablespoons of crumpet dough into each crumpet ring (the ring should be between half and two thirds full of dough as it will grow as it cooks)As the crumpets cook you'll see bubbles appear and slowly the surface of the crumpets will develop a skinRun a knife around the ring to release any crumpet dough that may be attached and remove the rings carefully with a clean tea towel (these rings will be hot)Now for the difficult bit, the flipping of the crumpets. The crumpets will still have wet dough in the middle just below the surface so flipping them needs to be done quickly and without lifting the crumpet to far away from the pan before the actual flip action. Use a stiff spatula, and cook the crumpet tops until golden. Allow your crumpets to cool and toast to your personal preference before eating!", ["crumpets-1_0", "crumpets-1_2", "crumpets-1_3", "crumpets-1_4", "crumpets-1_5", "crumpets-1_6"]] [41347, "Introduction: Laser Etched Cookies. Everyone loves cookies and lasers, so why not combine the two? This recipe is for very basic vanilla sugar cookies that I then etched using a laser cutter, mostly to see what would happen (and how they would taste).Ingredients, in order of use:1 cup unsalted butter, soft1 cup sugar1 egg1 Tbsp milk1 tsp vanilla extract (or other flavorings/extracts - citrus zest would work well)3/4 tsp baking powder1/4 tsp salt3 cups flourpowdered sugar for rollingsugar for dipping Step 1: Blend Butter and Sugar. Combine the butter and sugar in a bowl and mix until smooth. Ideally, you should use a mixer but a spoon and some elbow grease will work as well. Step 2: Add Liquids. Mix in the egg, vanilla, and milk. Step 3: Add Powders. Stir the salt and baking powder into the mixture and distribute evenly. Step 4: Add Flour. Half a cup at a time, slowly mix in the flour until you get a homogeneous dough. Step 5: Chill. Turn the dough out onto plastic wrap and chill into the fridge for about one hour, or until firm but not hard. Step 6: Roll the Dough. Working with half of the dough at a time, roll it out to about a 1/4\" thickness. I used scraps of plywood wrapped in plastic wrap to make sure my cookies were perfectly level at 1/4\" (I wanted them to be as uniform as possible for laser etching). You can do something similar with cardboard or rubber bands wrapped around the rolling pin if you don't have access to plywood. Step 7: Cut the Cookies. I cut my cookies into 2 1/4\" and 3\" rounds for testing. I also dipped some of them into white sugar before baking, in hopes that the sugar would caramelize from the laser (it also just happens to taste good). Step 8: Bake. Bake the cookies at 375 deg F for about 10 minutes, or until the bottoms are just beginning to brown. Step 9: Design the Patterns. While the cookies are cooling, create your design for the etching. I made a layout sheet of 2\" circles for my smaller cookies, and made sure that the images were centered over the circles. The circles and the images were on different layers, so I could turn the guides off when etching. Step 10: Etch. First, clean the laser cutter. I found that it smelled a little after cutting, and that wiping down the bed, the rail that the laser slides along, and the laser housing helped reduce the smell. Put down a printout of the layout sheet you created and cover it with a layer of parchment paper (you should be able to see the layout lines through the parchment paper). Place the cookies inside the guidelines and focus the laser on a cookie. Finally, etch the design using the cutter's \"raster\" feature. Step 11: Etching Results. I tried a variety of settings and found that I could never get the etching quite as dark as I wanted. In the end, I settled on speed at 100%, power at 75%, and raster settings of 400 DPI. I also experimented a bit with sugar vs no sugar on the top of the cookies. The plain cookies had better resolution, but the sugar-coated cookies tasted significantly better. Step 12: Admire/Eat. As a safety note, food that has been laser etched in the cutter I used is no longer considered \"food safe\" and probably shouldn't be eaten (hence \"admire\"). That being said, the cookies took on a bit of a chemical/burned taste which I found kind of awful. The sugar-dipped cookies had less of an aftertaste than the plain cookies. However, other people who tried them said that they barely noticed the taste. In any case, the non-etched cookies are pretty good too.", ["laser-etched-cookies_0", "laser-etched-cookies_1", "laser-etched-cookies_2", "laser-etched-cookies_3", "laser-etched-cookies_4", "laser-etched-cookies_5", "laser-etched-cookies_6", "laser-etched-cookies_7", "laser-etched-cookies_8", "laser-etched-cookies_9", "laser-etched-cookies_10", "laser-etched-cookies_11", "laser-etched-cookies_12"]] [41348, "Introduction: Five-Minute Fruit Tarts. I have a berry-based dessert obsession: I can't get enough fruit tarts! [insert Alice in Wonderland jokes] While these may not qualify as a proper tart, they taste nearly the same. I wanted a way to quickly (and cheaply!) enjoy a proper fruit tart taste without the time commitment, so I made a quick recipe whilst wandering through my local grocery. Let's begin! Step 1: Ingredients. (box) graham crackers(8 oz.) cream cheese spread(1/2 cup) sugar(1 cup) raspberries(1 cup) blackberries(1 cup) blueberriesThis will yield about 10 servings. Step 2: Make Spread. In a medium sized bowl, combine the cream cheese spread with your sugar. Continuously fold over until the blend is well mixed. I only had regular sugar, but confectioner's sugar would also work well. You may use regular cream cheese as instead of spread (it is cheaper), but it takes extra time to become easily stir-able . We don't have that kind of time!Using a butter knife, slather the sweet cheesy mix onto a graham. Repeat for the remaining crackers. Step 3: Add Desired Fruits. My favorite tart fruits of choice are black, blue, and rasp berries, but feel free to add your own desired sweet slices of fruit. Presentation is half the battle when it comes to tasty food, so I opted to decorate my tarts in a checkered pattern. Step 4: Eat!. Invite some friends, or strangers (whomever you prefer really), to enjoy the tarty goodness. Share your photos in the comments if you make your own rapid desserts!", ["five-minute-fruit-tarts_0", "five-minute-fruit-tarts_1", "five-minute-fruit-tarts_2", "five-minute-fruit-tarts_3", "five-minute-fruit-tarts_4"]] [41349, "Introduction: Japanese Chicken Curry. Hello. Chicken Curry is a very delicious dish that can be found at many restaurants in Japan. This dish is also very popular in Hawaii, California, and all over the United States as it is hot and served over White Rice, and even over noodles, or Chicken Katsu. Let's Go! Step 1: Ingredients. -5 Chicken Thighs-5 Potatoes-1/2 an Onion-3 Stalks of Celery-1 Box Japanese Style Curry Sauce Mix-3 Cups uncooked Rice-2 1/2 Cups of WaterOptional: Eggs Step 2: Cooking Rice. Measure 3 cups of rice into the rice pot. Add water into the pot, about an inch from the rice. Wash the rice by mixing your hands in the water and rice. Dump out the floury water. Repeat this two more times. You want it so that it cleans the rice from the flour. Once you are done, make the water level reach the number three on the pot. Then place it in the cooker so that it cooks. Step 3: Pealing Potatoes and Carrots. Peal the potatoes and carrots completely of their skin. Once you are done, immediately place the potatoes in a bowl full of water because if not, they will turn brown because of the oxygen. Next place the carrots on a plate so they won't be going anywhere. Step 4: Cutting Potatoes. Medium dice the potatoes, making sure they are all evenly cut. If some are not evenly cut, it might take more time for them to cook, so try carefully. If this is a little confusing, follow images. Repeat on all five potatoes. After, place in a bowl of cold water. Step 5: Cutting Carrots. The carrots are cut with a technique I call cut-roll. You cut the tip or the carrot, and rotate it a half turn. It should be about or similar to the size of the potatoes. You do not have to cut it this way, you can cut the carrot anyway you like, this is only how I do it. Step 6: Cutting Celery. Cut off the ends of the celery. Cut a long line along the middle of the celery, about from the end to the other end. Cut it until you get to the strange looking part that looks wild and mangled. Don't cut that part, and throw it away. Step 7: Cutting Onion. Cut the onion in half. Then cut off the ends. Cut it similarly like how you cut an apple. This is cut like this because not many people like onions, and it is easier so that I won't serve it later. Place it in the bowl of onions. Step 8: Cutting Chicken. For the chicken, we are using boneless, skinless, chicken thighs. I am using five of the chicken thighs. First cut off all visible fat from the chicken. Repeat this for all six chicken thighs. After removing the fat, cut the chicken into cubes, slightly bigger than the potatoes. After cutting the chicken, throw away all the fat. Step 9: Frying Onions. For this step you will need to heat the pot to about 7 1/2 heat. You will also need a spoon and a bowl to put your spoon in when not in use. Add 2 teaspoons of oil. Add in the onions, and let them fry for 1-2 minutes until light brown. Step 10: Adding in Chicken. Add in all the cut chicken to the pot with onions. Let them cook, making sure not to move them around too much in the first couple of minutes. If the chicken is sticking to the bottom of the pot, it's because it hasn't fully cooked on its side. Once it is cooked on it's side, move it so that it is cooking on the other sides. Reduce the heat to medium low. Step 11: Adding in Vegetables. Drain the water from the potatoes and add them in the pot. Mix it around with the chicken and the onions. Next, add the carrots and mix it in. Also mix in the celery. After you mix all the vegetables, add in 3 1/2 cups of tap room temperature water. Increase the heat, and bring to a boil. Foam will start appearing at the top of the pot, so you will want to remove, or skim the fat. Try to remove all of it, but it's impossible to remove all of it. After that, you may cover with a lid. For a thicker curry, put less water, for a more thin curry, add more water. After you cover the pot, let it simmer on low heat so that the vegetables may soften. Step 12: Adding in Curry Sauce Mix. Open your curry mix and break it up by cutting it. Now add it in and stir until it is melted. Don't stir vigorously or the vegetables will break. Step 13: Done. Congratulations! You have finished the Chicken Curry. Scoop hot rice into a bowl and serve the curry on top. If you like, add a fried egg on top of the rice and pour the curry on top. I usually do that for breakfast and it just tastes delicious. Thank you for cooking with us and if you'd like, request a recipe you'd like to see in the future. I'll try to make it. ITADAKIMASU!", ["japanese-chicken-curry-1_0", "japanese-chicken-curry-1_1", "japanese-chicken-curry-1_2", "japanese-chicken-curry-1_3", "japanese-chicken-curry-1_4", "japanese-chicken-curry-1_5", "japanese-chicken-curry-1_6", "japanese-chicken-curry-1_7", "japanese-chicken-curry-1_8", "japanese-chicken-curry-1_9", "japanese-chicken-curry-1_10", "japanese-chicken-curry-1_11", "japanese-chicken-curry-1_12", "japanese-chicken-curry-1_13"]] [41350, "Introduction: S'mores Bites (aka Scooby S'mores). I love s'mores; each part of this triumvirate of deliciousness was destined for each other.\u00a0 Unfortunately, it's not always convenient to combine them in the traditional campfire-side method.\u00a0 I wanted to try a simple way to make s'mores more accessible without being forced to wait to go camping to make them.\u00a0 Step 1: Ingredients. Graham cracker sticks (I used Scooby-Doo grahams)\nChocolate for melting\nMarshmallow cream\nOptional ingredients:\nMint chips\nPeanut butter\nToppings such as walnuts, coconut flakes and sprinkles Step 2: Add Marshmallow to Graham Crackers. I started out by sandwiching the marshmallow cream by two of the graham sticks.\u00a0\nAfter I finished and tried the result, I don't think that two graham sticks were necessary.\u00a0 When I do this again, I'm just going to dip the graham stick into the marshmallow cream, and then use a spoon to drizzle on the chocolate. Step 3: Melt Chocolate. Set up a double-boiler and melt the chocolate.\u00a0 Either dip the marshmallowed grahams in the chocolate or use a spoon to drizzle the chocolate.\u00a0 We had dark chocolate and milk chocolate, so we set up two double-boilers.\u00a0 After we used up about half of the chocolate in each, we added peanut butter to the milk chocolate, and mint chips to the dark chocolate for some variety.\u00a0 The mint chips aren't made to be melted like the melting chocolate, so they didn't look very pretty, but they were my favorite of the bunch by far.\u00a0 Does anyone have any suggestions on how to better melt the mint chips? Step 4: Add Toppings, Allow to Cool, and Enjoy!. After they've been dipped in chocolate, the s'mores can be dipped in or sprinkled with toppings before being place on a Silpat or piece of wax paper to cool.\u00a0 The melted chocolate step isn't very kid friendly, but my girls did like helping by adding the toppings.\u00a0 And of course, they loved helping by eating the s'mores after they had cooled.", ["smores-bites-aka-scooby-smores_0", "smores-bites-aka-scooby-smores_1", "smores-bites-aka-scooby-smores_2", "smores-bites-aka-scooby-smores_3", "smores-bites-aka-scooby-smores_4"]] [41351, "Introduction: Pigs in Duvets. Pigs in blankets are pretty special, right? What's not to love about mini sausages wrapped in bacon, aka \"pigs in blankets\". I'll tell you what - pigs in duvets. And not just pigs in duvets, pigs in duvets snuggled up with a cranberry sauce hot water bottle. Step 1: . Here's what you need: to make 6 pigs in duvets:- 6 chipolatas - 3 strips of smoked streaky bacon - 320g puff pastry (I used 1 sheet of Jus-Rol puff pastry) - 2-3 tablespoons cranberry sauce Step 2: . Cut the bacon strips in half and wrap once around the chipolatas. I found that part-baking the chipolatas made sure that they were fully cooked after being wrapped in pastry without the pastry over-baking so baked them for about 10 minutes in a fan oven that was preheated to 200C. Step 3: . While the piggies are baking, slice strips of the pastry (rolled to about 1 1/2mm thick) to the width of the sausages and long enough to wrap around the sausages once. Step 4: . Spoon a little cranberry sauce in the middle of the pastry strips and once the sausages have been part baked, wrap them up in the pastry and return to the oven for around another 10 minutes, until the pastry is golden brown.http://www.meandmrjones.co.uk", ["pigs-in-duvets_0", "pigs-in-duvets_4"]] [41352, "Introduction: Hamburger/Chicken Slider Cookies. It's an appetizer... no it's a hamburger slider... and a chicken slider... no it's a DELICIOUS sugar cookie, dipped in chocolate and topped with coconut. \u00a0Your friends and family will love this \"burger\" and be in for quite the surprise when they realize it's actually a cookie. \u00a0 Step 1: Ingredients. What you'll need:\n3 cups flour\n2 1/4 sticks of salted butter\n1 tsp vanilla extract (plus some for frosting)\n2 tsp baking soda\n1 egg\n3/4 cup sugar\nshredded coconut\nsemi-sweet chocolate chips\nfondant\nfood coloring\nsesame seeds\npowdered sugar\nmilk Step 2: Baking Sugar Cookies. Mix the egg, vanilla extract, melted butter and sugar together in one bowl. \u00a0Then, slowly add that to another bowl with the flour. \u00a0Blend until dough is formed. \u00a0Split dough in half, to one half at 1 1/2 tsp of baking soda, and to the other add 1/2 tsp baking soda, mix well. \u00a0\nTo form the top bun, use the dough with more baking soda so it will rise better. \u00a0Roll dough into balls, and then put some sesame seeds on top of it. \u00a0\nFor the bottom bun roll into a ball, and then flatten a little bit.\nFor the burger or chicken patty, form as you would a normal burger patty.\nBake at 350 degrees F for 12-14 minutes. \u00a0 Step 3: Prepare for Assembly. For burger patty:\nMelt 1 cup of semi-sweet chocolate chips in the microwave on high for 1 minute, stir until melted. \u00a0Then, \"paint\" the patty with the melted chocolate. \u00a0(For chicken sliders skip this part)\nFor cheese:\nDye some fondant yellow, until it achieves the proper \"kraft singles\" color. \u00a0Roll it out to cheesy thinness, cut into squares!\nFor Lettuce:\nTake some shredded coconut and put into a bowl, add a few drops of green and yellow food coloring. \u00a0Stir and add dye until the desired lettuce color is achieved.\nFor Pickles:\nRoll out some fondant, dye it green. \u00a0Form into a pickle shape, then roll the edges into a bowl of green food coloring, so you can achieve a more pickle-like appearance with darker edges. \u00a0Then using a toothpick make the ridges, add a few sesame seeds in the center for seeds, and walla! A perfect pickle.\nFor Frosting (ketchup and mustard):\nTo make the frosting mix 1/2 tsp vanilla, 1 cup of powdered sugar and then add 2tsp of milk, or until desired consistency achieved. \u00a0 Split frosting into two bowls, dye one red for ketchup and the other yellow for mustard. \u00a0 Step 4: Assemble Your Masterpiece!. Build your burger slider, or your chicken slider any way you would like! \u00a0Put them out for all to see, watch peoples' reactions, and enjoy!\u00a0", ["hamburgerchicken-slider-cookies_0", "hamburgerchicken-slider-cookies_1", "hamburgerchicken-slider-cookies_2", "hamburgerchicken-slider-cookies_3", "hamburgerchicken-slider-cookies_4"]] [41353, "Introduction: Low Fat Mini Quiche. I LOVE quiche but I don't love how fatty and unhealthy they can be.\u00a0 Then it dawned on me...why not make them healthier myself?\u00a0 So I did!\u00a0 Now these are already very tasty if you just bake them in a muffin tin but I do like a bit of a crust so instead of fatty pastry, I hollowed out a baked potato and hey presto!\u00a0 A non-fat \"crust\"! Step 1: . Preheat oven to 200C (or 180C if you have a fan oven).\nSlice a regular baking potato in half and place on a baking tray.\nBake until soft in the middle and scoop the innards out.\u00a0 Because the top of the potato had become a little crispy I cut a circle around the top leaving about 1/3 centimetre to form the \"crust\".\u00a0 Don't scoop out too close to the skin or it won't be solid enough to hold the egg mixture. Step 2: . Place a small amount of cheese in the bottom of the potato. Step 3: . Mix the eggs and the milk together well and season with a little salt and pepper (to taste).\nNow for the fillings.\u00a0 I used smoked ham and spring onion so finely cubed the ham and sliced the spring onion then fried the onion (no oil needed if you have a good non-stick pan). Step 4: . You could use pretty much anything you like as a filling - spinach, tomato, chicken...you could also try adding different herbs and even mix in a little pesto.\nPlace the ham and the onion in the bottom of the potato and fill with the egg mixture.\u00a0 Leave a space at the top of the potato so the egg mixture doesn't spill over when it starts to cook. \u00a0I also tried baking the mix in a lightly greased muffin tin - also delicious!\nPut some more grated cheese on top of the potato.\u00a0 I also put a slice of tomato on top of some of the potatoes. Step 5: . Bake for about 20 minutes or until the egg filling is cooked through and the cheese turns golden.\u00a0 Mmmmmm....melty cheesy goodness! Step 6: . I was worried about using skimmed milk and low fat cheese as I wasn't sure the consistency would be right but I'm so pleased with how they turned out!\u00a0 You can eat them warm or cold and are perfect for picnics, party food or, in my case, dinner! Step 7: Ingredients and Nutritional Information. Ingredients (makes approx 12 mini quiches)\n4 medium eggs\n150 ml skimmed milk\n2 cups grated low fat cheese\n1 cup finely diced ham\n1 cup finely sliced spring onion, lightly fried\nOptional - 3 baking potatoes\nNutritional information (per quiche, with potato \"crust\")\nCalories: 77\nTotal Fat: 3.3g\nSat Fat: 0.8g\nCholesterol: 70mg\nSodium: 118mg\nCarbs: 4.6g\nFiber: 0.4g\nSugars: 1.2g\nProtein: 7.2g", ["low-fat-mini-quiche_0", "low-fat-mini-quiche_1", "low-fat-mini-quiche_2", "low-fat-mini-quiche_3", "low-fat-mini-quiche_4", "low-fat-mini-quiche_5", "low-fat-mini-quiche_6"]] [41354, "Introduction: Individual Cherry Brandy Trifles. This is a simple easy to make sweet for a special meal.It is alcoholic, so don't eat trifle and drive! Step 1: Ingredients. 1, Swiss roll.2, Cherry brandy.3, Cherries in syrup.4, Ready made custard.5, Squirty cream.5 Cocktail or glace cherries. Step 2: Day 1 Sponge Base Preperation. Cut a 1\" slice of the Swiss roll, and push into the individual glasses. Soak the cake with the cherry brandy. Cover with cling film, (well you don't want the alcohol to evaporate do you).Place in the refrigerator over night, along with the custard. Step 3: Day 2 Assembling Your Trifle. Remove from the refrigerator and take off the cling film.Place a layer of the cherries in syrup on top of the cake.Cover with the refrigerated custard.Apply the cream in a swirl on top.Garnish with a cocktail cherry, Serve and enjoy.", ["individual-cherry-brandy-trifles_0", "individual-cherry-brandy-trifles_1", "individual-cherry-brandy-trifles_2", "individual-cherry-brandy-trifles_3"]] [41355, "Introduction: Chocolate Cointreau Cupcakes. Ingredients:\nFor the cakes (makes around 12):\n6oz margarine (I use Stork)\n6oz caster sugar\n5oz self-raising flour, sifted\n1 & 1/2 tsp baking powder\n3 eggs\n1oz cocoa powder (I use Green & Black's), sifted\n50g dark chocolate chips\nFor the ganache:\n100ml double cream\n75g orange chocolate\n25g dark chocolate\nHalf a capful of Cointreau\nMethod:\nPreheat oven to Gas6/220C.\u00a0 Line a cupcake tin with paper cases.\nPlace all cake ingredients (apart from chocolate chips) in a large bowl and mix together until just combined, using an electric mixer or a wooden spoon.\nFold in chocolate chips.\u00a0 Fill paper cases about halfway with mixture.\u00a0 Place in the preheated oven for 15-18 minutes, until cakes are risen and spring back when pressed lightly.\nLet cakes cool on a wire rack, whilst you make the ganache.\u00a0 To make the ganache...put double cream, Cointreau and chocolate into a saucepan and heat gently (don't boil).\u00a0 The chocolate will melt in the cream and look grainy.\u00a0 Don't panic!\u00a0 Keep stirring and you will end up with a smooth chocolate sauce.\u00a0 Let the ganache cool for a few minutes.\nSpread ganache over cakes and leave for a while to set (if you can!).\u00a0 Eat remaining ganache :-)\u00a0 The ganache will remain quite soft.\u00a0 Decorate cake with chocolate buttons if you like.\u00a0 I found these orange flavoured ones :-)\nPlease see full blog post at\u00a0http://baking-joy.com/2012/11/07/chocolate-cointreau-cupcakes/\nfacebook.com/Baking-Joy\nTwitter: @Baking_Joy", ["chocolate-cointreau-cupcakes_0"]] [41356, "Introduction: No-Bake Power Shake. Love the taste of no-bake cookies? Would you like something more substantial and nutritious? How about a delicious shake, full of slow burn carbohydrates and packed with protein. Quick and easy to get you out the door and ready for the day! \u2022 This is my first Instructable, feed-back is welcome \u2022 Step 1: Ingredients. You will need:- Chocolate Flavored Protein powder - 1 scoop* (Optimum Nutrition- Extreme Milk Chocolate is my personal preference)- Instant Oatmeal - 1/2 Cup- Peanut Butter - 2 Tablespoons- Water- 1 Cup (Using more or less water will give you a more thick or thin shake respectively)You will also need:- Microwave- Shaker Cup* 1 Scoop is approximately 1/4 Cup Step 2: Preparing the Oatmeal. To cut down on dirty dishes we will prepare the oatmeal in the shaker cup. 1. Add 1 cup of water into the shaker cup.2. Add 2 tablespoons of peanut butter.3. Add 1/2 cup oatmeal.4. Gently swirl ingredients in cup to combine.5. Place cup into microwave without lid for 1 minute. (Be sure your shaker cup has no metal rings or clips on it prior to microwaving) Step 3: Finishing Your Shake. - Remove your shaker cup from the microwave.- Now add the 1 scoop of chocolate protein powder.- Assemble the lid on the shaker cup.- Shake! Shake! Shake your cup until all ingredients are well combined.- Enjoy your delicious and nutritious treat. Step 4: Enjoy the Nutrients. Enjoy the steady energy of the 38 grams of slow release carbohydrates, and the 36 grams of quality protein. ", ["no-bake-power-shake_0", "no-bake-power-shake_1", "no-bake-power-shake_2", "no-bake-power-shake_3", "no-bake-power-shake_4"]] [41357, "Introduction: Snowy Hill Display Cookies. For our family Christmas get-together this year I decided to make some personalized image cookies. Great way to display memories and family pictures. Step 1: Cookies!!!!!!. Making a decent tasting cookie is the most important part of this project for me. If the cookie stinks no one wants to eat it and it ruins the gift no matter how nicely it is decorated. Any roll out cookie recipe will work for these and I am including the basic recipe I use without any flavor embellishments. During the holidays I will add some spices and other flavors for interesting combinations.Ingredients:1 Cup Butter softened at room temperature1 Cup Sugar 1 Large Egg2 tsp Vanilla extracta Pinch of fine Sea Salt3 Cups Flour (plus additional flour for rolling process)**A stand mixer will make the process much easier though I have done it by hand, it just takes more time and muscle. In a large bowl, or mixer bowl, cream the butter and sugar. Mix in the egg, salt and vanilla (or other flavors) till thoroughly integrated. Add flour in 1/2 a cup at a time until it is all mixed together. By the end the dough will be stiff and may need to have the last of the flour added mixing by hand. ****DO NOT CHILL**** If you need to put the dough in the fridge and come back to it later it will need to come back to room temp before it will be workable.At this point you might want to pre-heat your oven to 375 degrees F.Dust a level surface with a light coating of flour and roll out a portion of the dough to approx. 1/8\" thick. For this project I used round cookie cutters but I also have one that used snowflake cutters. Each display cookie will need 3 round cookies; 1 large and 2 med. Using a large circle cookie cutter with fluted edges cut your base cookie. I then used a smaller cutter to hollow the center and create a ring. Do the same for half of the medium cookies, leaving the other half full. You will see why I needed to do this when we assemble the cookies. As you can see in my pictures I also made some other shapes while making the bases for my pictures. The snowmen and trees were used in the display of the cookies and I wish I had thought to take a picture of the finished display but it was so hectic before our party that it totally slipped my mind.When all your dough has been shaped and placed on baking sheets (I like to use parchment paper but it is not a necessity) place the sheets in the oven for 12-14 min. They should just start to brown on the edges. remove the cookies and let cool on a wire rack. Step 2: Royal Icing. While your cookies are cooling is a great time to make the icing. These cookies use royal icing so that it will dry to the touch and also hold the cookies together like glue.This you will definitely want to have a stand mixer for.1 lb. Confectioners' Sugar5-6 tablespoons Water (not cold)I do not like the flavor meringue powder gives the icing and since I did not need it to be super stiff icing, I chose to omit the meringue powder all together. In your stand mixer add the confectioners sugar and slowly add the water one tablespoon at a time till all the sugar is mixed (you might not need all the water). it should not be runny but more of a thick creamy texture. beat in mixer for about 10 min or until the icing holds its shape when the beaters are removed. Step 3: Ice the Cookies and Assemble the Bases. At first I was going to try a wood grain pattern so I started with a brown icing, till I realized that I would never be able to finish all the cookies if I took that much time on each stand. So I went with the white snow look.Stack the large and the medium cookies with the centers cut out using some icing to \"glue\" them together. Cover the stacked bases with the white icing and let is set for an hour or so. Step 4: Edible Images. On the whole medium cookies that have been iced with a plain white background add the edible images. I have a printer using edible ink specific to making edible images but you can order custom images from suppliers on Etsy if you only need them for a specific occasion. Water down a small amount (1 Tablespoon) of icing to use as a glue for the wafer paper images after they have been cut to the right shape. you want the cookie to be sticky to the touch but now wet. If the icing is wet the wafer paper might start to break down or it can curl up at the edges. Once the image has been glued, using a piping bag with your choice of tip (I chose a star tip) make a shell border or other border of your choice around the edge of the image. For a shell border you want to use a light pressure at the beginning of the pipe and drag as you let off the pressure on the bag. Let the icing set till you can touch the border without the icing collapsing. Step 5: Put It All Together.. Using some of the remaining icing secure the image cookies to the base. It won't take long for the icing to set secure enough that you can fill in the remaining empty space with icing creating a nice snow mound for your images. Please ask any questions and I will try to answer them as best I can. Thank you and Enjoy!", ["snowy-hill-display-cookies_0", "snowy-hill-display-cookies_1", "snowy-hill-display-cookies_2", "snowy-hill-display-cookies_3", "snowy-hill-display-cookies_4", "snowy-hill-display-cookies_5"]] [41358, "Introduction: How to Make Copycat Cracker Barrel's Fried Apples. In this instructable, I will show you how to make a copycat recipe of Cracker Barrel's Fried Apples. Step 1: Ingredients. You will need:1/2 tsp lemon juice1 tsp cinnamon1/8 tsp nutmeg1/3 c brown sugar4 tbsp butter6-8 golden delicious apples Step 2: Peel & Slice. Peel the apples and cut them into small pieces. Step 3: Stove Time. Melt the butter in a skillet on medium high heat. Step 4: Add a Couple of Things... Add the apples and lemon juice to the skillet. Step 5: Add a Couple of More Things. Mix in the brown sugar and nutmeg. Step 6: Cook a Little Bit More... Cook the apples for 10 minutes. Step 7: . ", ["how-to-make-copycat-cracker-barrels-fried-apples_1", "how-to-make-copycat-cracker-barrels-fried-apples_2", "how-to-make-copycat-cracker-barrels-fried-apples_3", "how-to-make-copycat-cracker-barrels-fried-apples_4", "how-to-make-copycat-cracker-barrels-fried-apples_5", "how-to-make-copycat-cracker-barrels-fried-apples_6", "how-to-make-copycat-cracker-barrels-fried-apples_7"]] [41359, "Introduction: Banana Turtle Creamsicles. Imagine silky\u00a0Banana-Oatmeal Ice Cream... lurking underneath a decadent, crackling shell of rich dark chocolate and sliced almonds. \u00a0\nSound complicated and expensive? \u00a0Fear not! \u00a0These luscious Creamsicles are inexpensive and super EASY to make. \u00a0No ice cream machine is needed.\nlol... feel free to \"love/thank\" me later... ;-D \u00a0In the meantime, let's get started. Step 1: Tools and Ingredients:. Tools:\u00a0\n\t\tPopsicle Molds\n\t\tCraft Sticks\n\t\tBlender\n\t\tDouble-Boiler (optional)Ingredients:\u00a0\n\t\t1 packet Instant Oatmeal- any flavor\n\t\t1 ripe Banana\n\t\t1/4 cup Milk\n\t\t1 Tablespoon Brown Sugar\n\t\tMini Chocolate Chips\n\t\tChocolate for melting\n\t\tCoconut Oil\n\t\tSliced Almonds\nThis recipe makes 2-3 Jumbo\u00a0(1/2 cup) creamsicles. \u00a0\nFeel free to use your favorite homemade Oatmeal, but it will require sweetening. \u00a0With different add-ins (like chopped raisins), you could easily convert this creamsicle (sans chocolate coating) into a healthy breakfast. Your kids will love you for it... but they might think you've gone a little cRaZy. ;-D Step 2: Easy Preparation:. Cook the oatmeal as directed on the package. Cool to room temperature.\nPut the oatmeal in a blender. \u00a0Add 1/4 cup milk, blend until smooth. Add 1 Tablespoon brown sugar and the banana. Blend until smooth.\nTaste the mixture. Add more brown sugar if needed.\nPour the mixture into a mixing bowl. Fold in 1/4 cup mini chocolate chips. Pour/spoon the mixture into the popsicle molds, leaving 1/2\" at the top for expansion.\nThe banana-oatmeal filling will be thick enough to hold the craft sticks upright. \u00a0Insert them about 2/3 of the way down into the popsicle and freeze for at least 6 hours.\u00a0\n\u00a0 Step 3: Dipping Time!. Un-mold:\nTo remove the creamsicles from the molds, don't waste time or natural resources by using hot running water.\u00a0 Just fill a glass with water and microwave it until it's very hot.\u00a0 Submerge the mold inside the glass of hot water for 10 seconds (or so). Give a tiny twist on the craft stick, pull the popsicle out and return it to the freezer until you're ready to dip.\u00a0Chocolate Dipping \"Magic Shell\":\nI love Scoochmaroo's recipe for Homemade Magic Shell, but I wasn't using quality chocolate. \u00a0I needed to adjust the quantity of coconut oil accordingly. \u00a0This chocolate dipping sauce needs to be on the thin side, so remember that above all else. \u00a0\nHere are the measurements that worked for me: \t\tJust under 6 ounces (165 grams)\u00a0Wiltons Dark Chocolate melting chips (approx 1/2 bag)\n\t\t2 Tablespoon plus 1 teaspoon\u00a0(30\u00a0grams) Coconut Oil\n\t\t1 pinch Sea Salt\nI decided to use a makeshift bain marie as I don't have a double-boiler. \u00a0If you don't have a double-boiler or don't want to mess with a bain marie, just use a small saucepan. \u00a0Put the chocolate, coconut oil and salt inside the pan over very low heat, stirring constantly until melted. \u00a0\nDip the creamsicles into the melted chocolate and immediately garnish with a sprinkle of almonds. \u00a0As soon as the chocolate sets, put the dipped creamsicle back into the freezer until serving time.\nTo store and serve upright as pictured: Squeeze an ample circle of Chocolate Sauce onto a frozen\u00a0plate and immediately place the popsicle upside down on top of it. Hold the popsicle in place for about 10-15 seconds until the sauce hardens. Move the plate carefully back into the freezer.\nRemove the creamsicles from the freezer about 3-4 minutes minutes before serving.\u00a0\nIf you're making these a day or more in advance, gently wrap each popsicle in plastic wrap and keep frozen. They'll keep well 2-3 weeks and possibly longer. \u00a0I don't think they'll last that long. ;-) \u00a0Store any leftover \"Magic shell\" in a glass jar for future use.P.S. \u00a0If you love this recipe, be sure to check out my recipe for Caramel Apple Popsicles. \u00a0I'll be publishing more new and yummy popsicle recipes in the near future, so please check back with me. Thanks for stopping by!\n\u00a0\n ", ["banana-turtle-creamsicles_0", "banana-turtle-creamsicles_1", "banana-turtle-creamsicles_2", "banana-turtle-creamsicles_3"]] [41360, "Introduction: Tiny Rainbow Dorayaki. Hi! Today is Sunday here. It's time for a colorful day. Now, let's make something sweet to eat. And today, we'll make the Tiny Rainbow Dorayaki. And here's how. Step 1: You Need. 250 gr flour100 ml milk 100 ml tea Sugar (as sweet as you want) 2 eggs Food color (green, red, blue) Chocolate Jam Topping (Candy or chocolate) 1 tablespoon yeast Butter/vegetable oil Step 2: 1. Mix egg, sugar, and yeast. Stir it well. Step 3: 2. Add the flour. Mix it well. Step 4: 3. Pour the tea and the milk, slowly. Make sure it's not too tick or too thin. Step 5: 4. Cover it with wet cloth for 30 minutes. Step 6: 5. Separate the dough into 5 parts. (plain, red, blue, green, purple)Add the color into the each of the parts. Red, blue, green, and purple. Stir it well. Step 7: 6. Heat the pan. Add butter or vegetable oil on the pan. Pour the dough into the pan. Cooked well.Now. Add the chocolate jam and the topping between the dorayakies. Step 8: 7. Voila!Your Tiny Rainbow Dorayaki is ready to be served.", ["tiny-rainbow-dorayaki_0", "tiny-rainbow-dorayaki_1", "tiny-rainbow-dorayaki_2", "tiny-rainbow-dorayaki_3", "tiny-rainbow-dorayaki_4", "tiny-rainbow-dorayaki_5", "tiny-rainbow-dorayaki_6", "tiny-rainbow-dorayaki_7", "tiny-rainbow-dorayaki_8"]] [41361, "Introduction: Mouse Garnish. Here is a carved \u00a0version of a mouse. \u00a0This is a garnish that will\u00a0definitely\u00a0wow your dinner guest. \u00a0It is quick and easy to make and the bright yellow adds a splash of color to any dish. \u00a0\u00a0 If I can make this anyone can! \u00a0So go ahead and show off \u00a0your amazing carving techniques and make a mouse garnish! \u00a0 Step 1: Supplies. \n Here is what you will need per serving: \t\t\u00a02 To 3 mouse shaped lemons. \u00a0You might need the extra lemons because of bloopers.\n\t\t1- 2 \u00a0Nicely shaped cabbage leafs\n\t\t1 Small cheese wedge \u00a0(Swiss would make a splash.)\n\t\t1 Cucumber\n\t\tSeveral springs of parsley\u00a0\n\t\t1 lemon wedge\n\t\t1 Carrot\n\t\tPepper corns Step 2: Tools. \n A list of tools: \t\tParing knife\n\t\tPotato peeler\n\t\tCutting board or plate\n\t\tSkewer Step 3: Cut the Bottom of the Mouse. \n Instructions for cutting the bottom of the mouse:\n\t\tFollow the picture and cut the bottom of the lemon to form a solid place to set the body of the mouse.\n\t\tReserve the cut off piece for the ears.\n\t\tPlace the lemon cut side down. Step 4: Carving the Ears. \n Instructions for the ears:\n\t\tEye ball where you think the ears should be.\n\t\tCarefully carve a line all the way across the head as shown in the pictures with the knife. \u00a0\n\t\tGo across it again making it slightly wider so the ears will slip in the crack.\n\t\tCarefully carve the ears into an ear shape.\n\t\tPlace the ears in the crack as shown in the picture in the next step. Step 5: Carving the Eye Sections. \n Instructions for carving around the eye:\n\t\tUsing the skewer carefully mark where the eyes will be.\n\t\tCarve a small hole large enough to stick a pepper corn in so they will stay in place.\n\t\tPlace a pepper corn in each eye.\n\t\tThe ears should look like the picture here.\n\t\tCarve the tail as shown in the picture.\n\t\tPoke a hole in the back of the mouse with a skewer.\n\t\tPlace the carved tail into the back end of the mouse so the tail is straight up and slightly curled.\nI am sorry I did not get pictures of some of the steps. \u00a0\n\u00a0\n Step 6: Carving the Vegetable Garnish. \n Instructions for carving the vegetable garnish:\n\t\tWith the skin on the cucumber take the potato peeler and make a few swipes lengthwise.\n\t\tYou will need several thin slices to make the garnish for the mouse.\n\t\tCarefully roll the cucumber into a roll and fan it out slightly to form a pretty shape.\n\t\tMake a few carrot slices as well.\n\t\tRoll the carrot slices\u00a0loosely\u00a0to add to the garnish arrangement. Step 7: Arrange the Mouse on the Plate With the Vegetables. \n Instructions\u00a0for arranging the plate garnish:\n\t\tPlace a cabbage leaf in the top left corner of the plate.\n\t\tPlace the mouse in the cabbage leaf as shown.\n\t\tArrange the carrot and cucumber slices on the plate as shown.\n\t\tCut 1 small lemon wedge.\n\t\tCut 1 small cheese wedge.\n\t\tUsing the skewer make holes in the cheese.\n\t\tPlace the cheese like the picture.\n\t\t\u00a0Arrange the parsley on the plate as shown.\n\t\tPlace the lemon wedge into the parsley.\n\t\tYou can make a carrot flower to place there also.\nHere is the link on how to make the flower: \u00a0 Step 7 \u00a0https://www.instructables.com/id/Bunny-Garnish/ Step 8: Sunshiine's FinalThoughts. I am pleased with the outcome of the mouse. \u00a0It will take a couple of tries to make the mouse but if I can make this anyone can make it. \u00a0It was quick, easy, and a lot of fun. \u00a0It made the plate look very pretty. \u00a0I will be making these for my guest in the future. \u00a0\nThank you for visiting and please do stop in again and have . . . . .\u00a0\nSunshiine", ["mouse-garnish_0", "mouse-garnish_1", "mouse-garnish_2", "mouse-garnish_3", "mouse-garnish_4", "mouse-garnish_5", "mouse-garnish_6", "mouse-garnish_7", "mouse-garnish_8"]] [41362, "Introduction: Sfrappole (also Known As Chiacchiere). It's getting closer to Carnival time and the first thing that comes to my mind about it is eating sfrappole! :D Sfrappole are one of the most popular foods eaten during the Carnival period in Italy. The only problem about them is that they are called with different names depending on the region (or even the city) you are in! I think that chiacchiere and sfrappole are the most common names, but honestly I don't know all the others. We just call them sfrappole where I live so I will call them this way. Thanks to Wikipedia, I've found out that they are also known as \"angel wings\" in English, but I'm not sure if I should trust it or not...I bet you know it better than me! :) They are sweet, but not too much, they are crispy and although they are fried, they have a very delicate taste that everybody loves! They are also very simple and fast to make so I recommend you to try this recipe if you can. You can eat them as a dessert or as a snack...I even eat them for breakfast :D I admit it: sfrappole are my favorite thing about Carnival...I wish I could eat them all year long!! Step 1: Ingredients. \n This is a dose for 2 eggs. I didn't count how many sfrappole turned out, but I can tell you that all the ones you see in the first two pictures of step 8 are the ones I made with this quantity: 2 eggs 2 tbsp of powdered sugar 1 tbsp of butter 2 tsp of rum flour - as much as you need to form the dough 500gr\u00a0(17.63 ounces) of lard - for frying! Step 2: Make a Mix. Break your 2 eggs in a bowl and mix them using a fork. Add the powdered sugar, the rum and the butter. Mix everything together. Don't worry if you see little pieces of butter that you can't break in the mix, they'll \"disappear\" later :) Step 3: Make the Dough. Let's start adding the flour now. Keep mixing everything using a fork while you pour a little bit of flour at a time. Continue to mix and add more flour until your mix becomes less liquid and more solid. That mix must become solid and soft but not sticky. So start to use your hands to incorporate the flour and add as much flour as you need to obtain a good dough, just like the one you see in the picture. It looks like the dough for egg pasta, except that the smell is much better...thanks to the rum! Now that your dough is ready, let it rest for 10/15 minutes covering it with a bowl. I'm not sure of the reason why this has to be done, but this is the recipe that my mother has done since I was little so that's the way it MUST be :D Step 4: Prepare the Dough Sheet. You need to work on a piece of dough at a time now so make sure to have a bowl or something that covers the dough while you are working. Cut a piece of dough and, using a pasta machine, flatten it starting from the thickest level to the thinnest one. Actually this depends on the pasta machine you have: my old pasta machine had 7 levels and we used to arrive till that 7th level. The new pasta machine I have has 9 levels. I thought that the 9th level was way too thin so I stopped at the 8th one. Anyway, you can decide how thin you want it to be, all you need to know is that the thinner it is, the crispier the sfrappole will be. If you feel that the dough gets sticky while you pass if through the machine, spread some flour on it. Step 5: Shape Them!. When your sheet of pasta is finally thin enough, use a pasta cutter (or a knife) to cut it in rectangles. Their size is up to you. Even the shape can be chosen by you! I believe that the most common one is the simple rectangle with a cut in the middle but I decided to make some bow shaped sfrappole too. To make the bows, cut short rectangles and pinch them in the middle joining together 2 opposite sides with your fingers. Take a look at the pictures, it's very easy :) Do all of this using the remaining dough as well. Step 6: Prepare the Frying Pan. Unlike most of the other fried food, it's very common to fry sfrappole using lard. Lard gives a much better taste to sfrappole. Some people even think that sfrappole that have been fried with oil instead aren't real sfrappole!\u00a0We are very jealous of our recipes and traditions :D So prepare your frying pan and put all the lard in it. Turn on the stove and let the lard melt. Step 7: Fry!. When you see that the lard is hot enough, dip the first sfrappola in it. You'll see it swelling up but don't worry, it's normal! Turn it on the other side after a while and let it cook until it becomes orange. Remove it from the pan and put it on paper to dry a little. My frist sfrappola turned out quite pale because the lard wasn't very hot yet, but the next ones cooked much faster and better! The longer you cook, the faster it will take because the lard is hotter. Make sure not to cook the sfrappole too much: they'll turn brown and won't taste very good. You must be fast at turning and removing them...they are done in a few seconds! The bow shaped ones may need to cook a little bit more because the \"knot\" in the middle takes longer. Note: you'll probably notice that they are still soft when you remove them from the lard. That's completely normal, they'll get crispy as soon as you lay them on paper for a few seconds. Step 8: Sprinkle Some Sugar.... When you've finally fried all of them, sprinkle some powdered sugar on them. You can put as much as you want! :) You don't need to wait any longer...you can taste your sfrappole now!! In my family half of them end up being eaten before they all ready...this is how good they are :D", ["sfrappole-also-known-as-chiacchiere_0", "sfrappole-also-known-as-chiacchiere_1", "sfrappole-also-known-as-chiacchiere_2", "sfrappole-also-known-as-chiacchiere_3", "sfrappole-also-known-as-chiacchiere_4", "sfrappole-also-known-as-chiacchiere_5", "sfrappole-also-known-as-chiacchiere_6", "sfrappole-also-known-as-chiacchiere_7", "sfrappole-also-known-as-chiacchiere_8"]] [41363, "Introduction: Simple Chicken With Tomatoes. With my daughter moving into her first apartment as a college student, I was inspired to create some instructions for a very easy meal of chicken breast with a tomato sauce. As I'll explain it's a good template for creating a range of flavor profiles.Prep Time: 10 minutesCooking Time: 15 minutes Step 1: Step 1: Gather Your Ingredients. 1.5 - 2 lb boneless chicken breast 1 onion 2 garlic cloves 1 28 oz. can crushed tomatoes 1 Tbsp. tomato paste 2 Tbsp. olive oil 2 Tsp. red wine vinegar Step 2: Step 2: Prepare Ingredients. Chop the onion. This is fairly self-explanatory, but there's a great video on how to chop an onion like a professional here. Mince the garlic. If you've never done this before, the easiest way to remove the outer skin of a garlic clove is by pressing down on the clove with the flat of the knife blade (or anything else you can smash it with).Salt and pepper the chicken. Step 3: Step 3: Cooking. Heat the olive oil in the pan on medium-high.Add the chicken to the pan and cook for 5 minutes. Flipping halfway through.Add the onion and garlic and a pinch of salt. Cook for another two minutes.Add the remaining ingredients (tomato paste, crushed tomato, and red wine vinegar). N.b. For this recipe there will be enough sauce that you could serve this with rice or pasta. If you don't want to do that, you can add only half the can of crushed tomatoes.Bring to a boil. Reduce heat to low. Cover pan and cook for 9 minutes. Step 4: Step 4: Options. Here I've plated the chicken with a simple green salad and finished it with some shredded parmesan. As noted in step three, you could serve this with rice or pasta. In addition, you can modify the flavor profile in any number of ways, so you can think of this as a foundation for a variety of meals. When adding the onions and garlic one might add a variety of spices that would make the meal more reminiscent (though not exactly authentic) of various cuisines--Italian, Greek, Indian, Mexican, etc. Also, when adding the tomatoes one might also add whatever vegetables one has on hand: peppers, broccoli, zucchini, spinach, etc. You'll want to experiment for yourself in terms of your doneness preference. I.e., some of these vegetables don't need to cook for 9 minutes. ", ["simple-chicken-with-tomatoes_0", "simple-chicken-with-tomatoes_1", "simple-chicken-with-tomatoes_2", "simple-chicken-with-tomatoes_3", "simple-chicken-with-tomatoes_4"]] [41364, "Introduction: Peppermint Ice Cream Clouds. \n This easy Dessert Salad is light, refreshing and addictive. \u00a0If you think you don't like marshmallows, this treat promises change your mind. \u00a0It's yummycious served chilled or frozen in Cone cups.\u00a0\n\u00a0Ingredients: \t\t\u00a05 cups Mini marshmallows\n\t\t1 cup Heavy whipping cream- (Not cool whip or anything pre-sweetened)\n\t\t1/2 cup Mini chocolate chips- plus 1/4 cup for Garnish\n\t\t1/3 cup Peppermint candy- crushed\n\t\t1/4 cup ground Almonds, pecans or walnuts\n\t\t1/2 cup cake or cookie crumbs- for topping- optional\nWhip the whipping cream until stiff peaks form. Fold in the chocolate chips, crushed Peppermint Candy and ground Almonds.\u00a0\nSmall amounts at a time, fold the marshmallow in. Cover with plastic wrap and refrigerate 3-4 hours or overnight.\nTo Serve: \t\tSpoon the clouds into an Ice cream cone, dip in cake crumbs and freeze for an hour or longer... ~or~\n\t\tSpoon the chilled clouds into a dish and sprinkle with additional mini chocolate chips.\nThis amazingly simple, not-too-sweet Dessert will become a family favorite!", ["peppermint-cream-clouds_0"]] [41365, "Introduction: Peanut Butter \u2013 Home Made. For a long time I\u2019ve dreamed to try a peanut butter recipe.It is easy, fun and delicious! Step 1: Ingredients. - 300 grams peanuts in shell;- four spoons of olive oil;- one tea spoon of salt. Step 2: The Peelling. After a manually peeling, I obtained ~ 220 grams of peanuts. Step 3: The Butter. I put the peanuts in a blender and ground them very well.After that, I added the oil and the salt and ground again, till the composition became creamy.At the end, I\u2019ve put the composition in a glass jar.Easy, isn\u2019t it?I want to add some links, related to the subject:http://www.health.harvard.edu/press_releases/is-pe...http://www.prevention.com/food/smart-shopping/heal...http://www.whfoods.com/genpage.php?tname=foodspice...", ["peanut-butter-home-made_0", "peanut-butter-home-made_1", "peanut-butter-home-made_2", "peanut-butter-home-made_3"]] [41366, "Introduction: Simple Cheese Burger. Like....seriously simple :) Step 1: Ingredients and Method. 500 g lean ground beef1 tbsp Italian seasoning flavored bread crumbs1 tbsp store bought fried garlic1 medium size onion, chopped 2 green onion, sliced thinly3 tbsp cooking oil1 egg, lightly beatenground black pepper, a dashHungarian Vegeta seasoning or Royco seasoning or any other powder seasoning that has mixture of dried veggies in it (available at European stores, specialty stores, and/or big grocery stores), as neededSliced of mozzarella cheese, as needed (or you can use the ready to use sliced mozzarella)Mix all ingredients but cheese, and shape into 6 ballsDivide each balls into two portion, flatten eachPlace a slice of cheese on a burger then top with another burgerCook on teflon without any fat (no butter, no oil etc) until well doneEnjoy~", ["simple-cheese-burger_0", "simple-cheese-burger_1"]] [41367, "Introduction: MAN BAIT- Whiskey Bacon Donuts. We all know the way to a man's heart is\u00a0through\u00a0his stomach. If you want to\u00a0successfully\u00a0compete with steak & beer, then you need to bring out the big guns: donuts, bacon and whiskey!Ingredients:Donuts:\ndonut recipe adapted from\u00a0secretdonutrecipe.com\n2 cups flour\n1/2 cup warm mashed potato\n1/2 tsp kosher salt\n1/4 cup sugar\n1 cup warm milk (not hot)\u00a0\npinch of sugar\n5 tsp. yeast\nCanola Oil for frying + 2 tbsp\n1 cup milk\npinch of sugarCandied Bacon\n1/2 cup golden brown sugar\n1/2 to 1 tsp. Cayenne pepper\n8-10 Bacon SlicesWhiskey Glaze\ninspired by Saveur magazine's Maple glaze- I left out the maple syrup & added whiskey\nTo taste- 3-5 tbsp high quality whiskey\n2 cups confectioners sugar\n1/4 cup heavy cream\npinch of kosher salt\n5 tbsp. WhiskeyMake the Dough:\nTo make the\u00a0donuts, start by gathering all the ingredients. The\u00a0donut recipe suggests baking the potato in the microwave, but I boiled mine. Either way will work. Clean and peel your potato. Bake in the microwave for five minutes or boil for 10-15 or\u00a0until\u00a0tender. Mash the potato. You will need 1/2 cup for this recipe.\u00a0\nNext, you need to make a milk mixture by warming 1 cup of milk in the microwave for a few\u00a0seconds\u00a0or on the stove. You want the milk to be slightly warm. Not hot. Once the milk mixture is warm, remove it from the heat and stir in 5 tsp. of yeast and a pinch of sugar. Stir and let the mixture sit for 5 minutes\u00a0until\u00a0it bubbles.\u00a0\nNext, in a kitchen add mixer bowl, \u00a0combine the flour, sugar, salt & potato. Next, add the milk mixture and 2 tbsp. of Canola oil. Using the paddle attachment, knead the dough for three minutes. The dough was really sticky, so I added a few extra tbsp. of flour as needed. \u00a0You can also do this step by hand. Remove the paddle attachment and cover with saran wrap. Place a cool damp cloth over the top allow the dough to rise for at least an hour.\u00a0Make the Candied Bacon:\nPre-heat oven to 350 degrees F. \u00a0Combine 1/2 cup of brown sugar with 1/2- to 1 tsp. pf cayenne in a large bowl. Stir the mixture until no sugar clumps remain. One bacon strip at a time, press one side of the bacon into the mixture and coat it. Place it on a \u00a0baking sheet lined with aluminum foil. Repeat with the remaining bacon strips. Bake for 8-12 minutes or until the bacon is\u00a0crispy\u00a0or done to your likeness. Remove from the oven and allow to cool. Cut the bacon into bit size pieces.\u00a0Back to the Donuts: Once the dough has risen, punch it down and lightly flour your work surface & rolling pin. Roll the dough out and use a donut cutter or glass to cut out the circles. Allow the dough to rise again while you heat up the oil.\u00a0\nIn a deep cast iron skillet, pour in the canola oil. You don't need to put in too much. Just enough to cover the donuts. The oil should be about 360 degrees. You can do a test run with the donut holes.\u00a0\nPlace the donuts in the oil, three at a time. Flip the donuts over after 8-12 seconds and allow the donut to get golden brown. Remove the donuts with a heat safe spatula and place on a rack to cool.\u00a0Make the Whiskey Glaze:\nCombine whiskey, confectioners sugar, heavy cream & salt in a bowl. Whisk\u00a0until\u00a0smooth.\u00a0Glaze the donuts:\nDip the donuts face down into the glaze and using a circular motion with your wrist, coat the donut. Top\u00a0immediately\u00a0with the candied bacon sprinkles.\u00a0\ncheers!", ["man-bait-whiskey-bacon-donuts_0"]] [41368, "Introduction: Dorset Blue Vinney (Blue Cheese) & Celery Soup. Having searched the site I was surprised to find noone posting an instructable for a blue cheese soup. Granted both blue cheese and celery can be an acquired taste, but for those who are sceptical I urge you to try this out. I had a girlfriend who told me she didn't like either of these core ingredients, but when she tried this soup she loved it and it became a firm favourite.\nIt's a fantastic winter warmer, served topped with crispy bacon and crusty buttered bread roll.\nI first encountered this style of soup in Dorset, UK, where the cheese, 'Blue Vinney', had a stirring myth of once being 'illegal'.\nIt's not a common cheese though, so I often use Stilton, or other crumbly textured blue cheese.\nThis is a simple soup to make, few ingredients to worry about and hard to get wrong. Step 1: Ingredients. This is a guide for making enough for about 6 people, so adjust the recipe accordingly. You may want to very some of the ingredients depending on your tase and what you have available. I blend this soup so it's smooth, you may not wish to, so I'd recommend chopping the vegetables finely. Feel fre to vary the ingredients, this is just a guide, you may want more celery, leek or cheese. You may also want to leave out certain ingredients like the flour if you have allergies.\n25g butter\n1 tbsp vegetable or other flavourless oil\n1 tbsp plain flour\n1 medium leek, chopped\n6-7 sticks celery chopped\n250g of Blue Vinney (or other crumbly blue cheese, such as Stilton)\n900ml of Vegetable stock (you can use weak chicken stock)\n150-200ml single cream\nOptional:\n6-8 rashers of smokey bacon\n1 medium potato peeled and diced\n1 large onion instead of the leek\nMy leek looked a little ropey, so I used part of that and an onion too. Step 2: The Base. \n\t\tHeat the oil and butter together in a good sized cooking pot.\n\t\tAdd the leek, or onion and sweat relatively gently until soft, you don't want it to brown.\n\t\tAdd the celery and potato if using and cook until for a few minutes. (yeah, I forgot the potato, but added it at the next step)\n\t\tTip in the flour, stirring well to coat eveything and cook for a minute of so. This is just there to help thicken the soup, but you do want to cook the flour out or it leaves a chalky taste.\n\t\tNow add the stock and bring to the boil, make sure to scrape the bottom of the pan to loosen any flour that may have stuck.\n\t\tCover and simmer for around 30 minutes until the vegetables are soft. Step 3: Finishing Up. \n If you're serving with crispy bacon get a grill preheated to high and cook the bacon until crisp, then sit to dry on some absorbent paper. You could fry it if you like, I just prefer grilling bacon.\n\t\tNow that the stock base is cooked though remove from the heat and stir in the cream. You may want to let the stock cool a little first so it doesn't split, or just stir really quickly.\n\t\tNow crumble in the cheese and stir until it melts, you can return it to a gentle heat to help it along now that the cream has been well mixed, but don't boil it again or it may split.\n\t\tI then like to blend using a hand/stick blender.\nCaution: Keep your fingers away from the business end of the blender! Also try to keep it under the liquid or you'll need to clean it off the walls and will be wearing spatters of boiling cheesy soup!\n Step 4: Serve. I like to present this with long strips of crispy bacon floating on the top with a little drizzle of extra cream and maybe a tiny drizzle of homemade truffle infused oil.\nA warm crispy roll with butter is always a welcome accompaniment", ["dorset-blue-vinney-blue-cheese-celery-soup_0", "dorset-blue-vinney-blue-cheese-celery-soup_1", "dorset-blue-vinney-blue-cheese-celery-soup_2", "dorset-blue-vinney-blue-cheese-celery-soup_3", "dorset-blue-vinney-blue-cheese-celery-soup_4"]] [41369, "Introduction: Delicious Corndog Poppers. Do you need new recipe idea for those weekend tailgating parties? \u00a0Or how about a fun snack for the kids?\u00a0 Well, I came up with a unique twist on a\u00a0simple boxed cornbread mix\u00a0and a couple other ingredients that just might add an audible to the game! Step 1: What You'll Need:. Ingredients: Package of cornbread mix, 1/2C milk*, egg*, 2-3 hotdogs, small jalapeno, and cooking spray.\u00a0 Utensils: Oven, mini-muffin tray, mixing bowl, measuring cup, cutting board and a fork & knife.\u00a0\u00a0\u00a0 *(please note that these are ingredients required for the cornbread mix. Your mix may be different depending on the brand you choose) Step 2: Preparation. Preheat your oven to the desired temperature on the box (Mine is 400).\u00a0 While it is heating up, use the fork to\u00a0mix the package ingredients.\u00a0 Set aside and use\u00a0the \u00a0knife to chop the 2-3 hotdogs in in 1/2\"\u00a0thick slices.\u00a0 Then deseed and dice the jalapeno.\u00a0 Step 3: Add the Diced Jalapeno. Add the diced jalapeno to the cornbread mix, and give it a few good stirs.\u00a0 If you're making them for the kids, the jalapenos don't have to be added, or, if you want the poppers to be spicier, you can always add more.\u00a0 (I personally like a hint of taste, so I use just 1/2 of a jap) Step 4: Evenly Pour the Mix Into the Mini-muffin Tray. Use the cooking spray to generously coat the mini-muffin pan.\u00a0 Then evenly pour the mix\u00a0into the mini cups about 3/4 full.\u00a0 I like to pour the mix in a measuring cup 1st, so I can control the flow of mix I'm pouring.\u00a0 (if your mix doesn't fill all of the muffin cups,\u00a0don't worry it's ok) Step 5: Placing the Hotdog Slices in the Mix. Place the hotdog slices into each filled cup, standing on their sides.\u00a0 It's ok if they show through, the poppers will bake around them. Step 6: Time to Bake!. Your oven should be preheated by now, and if not, something's probably wrong.\u00a0 Don't Trust the Package Time!! \u00a0Because you are using mini-muffin tray, the bake time will be different.\u00a0 In my experience, 11-13mins should yield the best results. Also watch the tops of the poppers for browning while baking,\u00a0that's a good sign they're ready too.\u00a0 After they've finished cooking, let them cool in the pan for a couple of minutes. Once they've cooled, serve and enjoy!!\u00a0 You should yield 20-24 Corndog Poppers per batch.", ["delicious-corndog-poppers_0", "delicious-corndog-poppers_1", "delicious-corndog-poppers_2", "delicious-corndog-poppers_3", "delicious-corndog-poppers_4", "delicious-corndog-poppers_5", "delicious-corndog-poppers_6"]] [41370, "Introduction: Pressure Cooker Pulled Pork Recipe. This pressure cooker pulled pork is truly amazing - it's done in around an hour! My oven pulled pork recipe can take hours and hours to do, so this is a great fast version. Plus, it makes its own sauce as it cooks, so you know it's going to be delicious. Don't have a pressure cooker? Check out my slow and low oven version of pulled pork - it is one of the most amazing things you'll ever cook. Honestly. :DI've also got recipes for a standard sweet/spicy BBQ sauce, and a mustard BBQ sauce if you want to make those yourself, too.P.S. Don't have a pressure cooker? I have a buying/using guide up for pressure cookers! Step 1: Ingredients + Tools. 2 to 2.5 pounds pork loin, butt or shoulder - make sure that's the boneless weight!1 1/2 tablespoons brown sugar1 tablespoon paprika1 tablespoon chili powder1 teaspoon ground cumin1/2 teaspoon salt1/3 cup apple cider vinegar1/4 cup water1/4 cup ketchup1 1/3 cups water splash of liquid smokeburger buns for servingfavorite BBQ sauce for serving (I'm using Sweet Baby Ray's Honey Chipotle today!)I'm using a 2.2 pound pork loin here because it was on sale, but I much prefer the pork butt/shoulder. Pork loin doesn't have as much fat, so it will always be a little drier. :) Step 2: Cut the Pork and Cover It With the Spice Rub. Cut the pork into three equal pieces. Mix up the spice rub - use your hands so you break up all the brown sugar chunks!Coat the pork liberally with the spice rub - use all of it! (If you're using another spice rub, just be sure to coat them well.) Step 3: Combine the Liquid Ingredients and Add Everything to the Pot. In a 2 cup liquid measure, combine 1/4 cup ketchup, 1/3 cup apple cider vinegar and maybe 1/4 teaspoon liquid smoke. Add 1 1/3 cups waters, or enough to fill the cup up to the 2 cup line. :)Stir well and pour into the pressure cooker.Place the spice rubbed pork pieces gently into the liquid around the edges of the pot. (The middle will always be the hottest place, so this will help cook more evenly!)Add in the excess spice rub, too! Step 4: Lock on the Lid and Bring to Pressure. Lock on the lid and turn the heat to medium-high. In a few minutes, steam will begin to come out the valves. Keep this heat going until the pressure indicator pops up.Once it's up, turn the heat down to medium-low and cook for 25 minutes. (30-35 minutes if you're using an electric pressure or at a high altitude!) Step 5: Turn Off the Heat and Naturally Release the Pressure. Turn off the heat and let the pressure release naturally. This can take 15-20 minutes.(If you're using an electric pressure cooker, I recommend turning it completely off. Sometimes \"warm\" can be much hotter than you'd think!)Once the pressure is released, open the top and pull out the pork. Is it starting to fall apart? If so, you're in good shape! If not, pop the lid back on and bring it to pressure again and cook for another five minutes.When the pork is good, set it aside in a medium bowl to cool while you thicken the sauce. :) Step 6: Reduce the Sauce and Shred the Pork. If you're worried about the fat, pour out the sauce into a small bowl and shove it in the freezer for a 15-20 minutes - the fat should float up to the top and harden. I never do that, though. Fat is yummy, and especially helpful if you're using pork loin. :DTurn the heat up high and reduce the cooking liquid until you have 3/4 - 1 cup of it left. I stopped at 1 cup. At this point taste it and add whatever else you like - more salt, sugar, spices, or vinegar. While the liquid is reducing, shred the pork with two forks or your hands. Step 7: Pour the Liquid Over the Pork and Enjoy!. I reduced my cooking liquid down to 1 cup and poured the whole thing over and mixed well. This sauce will keep the pork moist and add flavor, so it's okay if it pools in the bottom of the bowl. Serve on buns with your favorite BBQ sauce and maybe some corn bread, mad and cheese and collard greens. That's my favorite way to eat it! I only had the collard greens this time but it was still perfect. :D", ["pressure-cooker-pulled-pork-recipe_0", "pressure-cooker-pulled-pork-recipe_1", "pressure-cooker-pulled-pork-recipe_2", "pressure-cooker-pulled-pork-recipe_3", "pressure-cooker-pulled-pork-recipe_4", "pressure-cooker-pulled-pork-recipe_5", "pressure-cooker-pulled-pork-recipe_6", "pressure-cooker-pulled-pork-recipe_7"]] [41371, "Introduction: Altoids Porta-Coffee. Fed up of meetings where instant coffee and hot water are all that is available? Dying for a real coffee to see you through the meeting? Look no further - my Altoids portable REAL coffee comes to the rescue! Step 1: Gather Ingredients.. You need:Ground coffee of your choice.Altoids tin.Small muslin bag. I used those sold by Kilner as herb bags for cooking. Step 2: Fill Your Bag and Brew.. This needs a little experimentation to determine the strength of the final brew. Add sufficient ground coffee to the bag to get the desired strength for a cup or mug. The draw up the drawstring, add hot water to the cup and drop in the bag. I keep hold of the strings as I do so, so that I can agitate the bag and then drape it over the side of the mug, allowing the coffee to brew. After a few minutes remove the bag, squeezing against the side of the mug with a teaspoon to extract moisture. Pop the used bag in the Altoids tin to take home to wash and reuse. Don't forget to recycle the coffee grounds on the compost heap! Step 3: Daily Use. Keep the Altoids tin in your bag or pocket so whenever you want a real coffee and can't get one, you can make one and be the envy of those around you.And the good news is you can fit two pretty full bags in one tin. Doubly great!Hope you enjoy it as much as I do.", ["altoids-porta-coffee_0", "altoids-porta-coffee_1", "altoids-porta-coffee_2"]] [41372, "Introduction: Italian Cheese Garden. This is my zen garden of cheese .I made this recipe for special occasions like romantic dinner and to impressionate my friends. It seems so hard to make it but if you follow my instructions is easy.Enjoy your meal Step 1: Ingredients:. 5 cups parmesan cheese1 cup egg white1 clove of black garlic \u00bd cup double creamCress for decoration3,5 once ham 7 once potatoes7 once milkWhite pepper1 l Vegetable oil Step 2: . Grated parmesan . Place 1 \u00bd cup of cheese in a large wide-mouther glass jar and and add the white egg and stir to combine. Cover With film and refrigerate for 1h. Step 3: . For the crust of parmesan: Tour on the oven to 170C . place 1cup of cheese in a baking tin and strew over all surface. Bake it for 9 minute until you see a gold crust. Step 4: . Pil the potatoes and cut in cube and then place in a pan with black garlic, milk and a bit of salt and cook until it will be mush. Step 5: . For the mousse of parmesan Place the rest of parmesan in wide mouther tin jar and wip with double cream Until it will be mousse. Step 6: . Cut the ham in little pieces Take out the first jar Wight parmesan and egg white and make it a little ball and fry it in a hot oil until they will be amber.serve like your fantasy", ["italian-cheese-garden_0", "italian-cheese-garden_1"]] [41373, "Introduction: Coffee Jello Shot. A shot of coffee, a shot of alcohol, why not a jello shot of both! I thought why not take the jello shot to a whole new level! This is how to make coffee jello shots. Step 1: Ingredients. You will need:\nAt least 2 envelopes of flavorless Knox Gelatin\n1c of brewed coffee ( mine was a creamy caramel blend)\n3/4 c of hot water\n1/4 c of alcohol (mine was Carolan Irish cream)\nSome sort of mold or little cups or a pan to put the coffee in to cool Step 2: Making the Coffee. First you start with your hot brewed 1 cup of coffee and add one package of the gelatin to it. Stir really good make sure all of the gelatin dissolves and then use a dropper of sorts to fill a mold or little cups half way. After making it in a mold I think that it would be easier to serve it it were just in little cups like a traditional jello shot or made in a pan and cut up like a jello giggler. Then you can place it in the freezer for a faster solidifying time. In the shallow molds I did it really didn't take long at all about 10-15 minutes. Step 3: Alcohol Gelatin. After the coffee part has solidified you want to get 3/4 c of piping hot water and add another gelatin package and stir until completely dissolved. Then add your 1/4 c of alcohol. Be sure to pick an alcohol that would go good in coffee like a Baileys, or whipped vodka or Irish cream. and give it a quick stir and then take your dropper and add right on top of the solidified coffee. This will give it two nice layers that you will be able to see. Then put back in the freezer until done. Step 4: Done!!. Now you are all done just take them out and serve them. When you eat them I suggest more of a let it sit in your mouth a moment and let the two flavors blend together nicely. Serve them after dinner, as a night cap, or hanging out with friends.\u00a0 I hope you enjoy this little twist on a jello shot. ", ["coffee-jello-shot_0", "coffee-jello-shot_1", "coffee-jello-shot_2", "coffee-jello-shot_3", "coffee-jello-shot_4"]] [41374, "Introduction: Frozen Grapes. There's nothing better than frozen grapes. Lets try some Step 1: Wash the Grapes . First you need to wash the grapes in a bowl that can drain the water. Step 2: Let Them Dry. As it said let them dry or you can roll them on paper towels but air dry is better Step 3: Freeze Them and Eat . Let them freeze for one day them you can eat them but make sure to keep them in the freezer until you eat them", ["frozen-grapes_0", "frozen-grapes_3"]] [41375, "Introduction: Freezing Watermelon. I do not know about you, but whenever i buy watermelon my family can never finish the entire watermelon within couple of days and I somehow do not like to buy already cut watermelon. Hence i tried freezing the watermelon pieces once and it all stuck together and it was a big task to separate the pieces. Later when i checked online, i found a video on how to freeze banana and i tried it out for watermelon and it worked perfectly. The pieces did not get stuck to each other and when i wanted to make a smoothy, i could easily use how many ever pieces i wanted, without any struggle. I know few might feel it silly to put this in instructable and honestly speaking i did too, but my sister convinced me by telling that not everyone knows how to freeze fruits and we should share our learning. So here you go. This method can be used to freeze any fruit. Hope this helps :) Step 1: How to Freeze. Cut watermelon pieces and place them on a plate fitted with wax paper/parchment paper/plastic wrap. Place the plate in the freezer and wait for the pieces to completely freeze. Take the frozen pieces and place in zip lock bag and put it back into the freezer. Done !!Next time whenever you need watermelon, just take how many ever pieces you want and place the remaining pieces back in the freezer.", ["freezing-watermelon_0", "freezing-watermelon_1"]] [41376, "Introduction: Craisin (Cranberry) Bread. \nMy parents found this old recipe card for Apricot Bread in our kitchen. They made that, and it turned out awesome. I'm not a big fan of dried apricots, so I figured I would adapt the recipe for dried cranberries.\u00a0\nIt turned out great, and it's super easy to make. Simply mix all the ingredients together and bake! Step 1: Gather Ingredients and Supplies. Supplies\n\t\tTwo Mixing Bowls\n\t\tWhisk, or Electronic Mixer\n\t\t5 x 9 Bread Pan\n\t\tOven (that should be obvious)\n\t\tVarious Measuring CupsIngredients \n\t\t2 & 3/4 Cups Flour\n\t\t1 Cup Sugar\n\t\t2 TSP Baking Soda\n\t\t1 TSP Salt\n\t\t1 TBSP Shortening or Butter\n\t\t1 Egg\n\t\t1/3 Cup Cream\n\t\t1 & 1/2 Cups Cranberry Juice (or substitute)\n\t\t1 Cup Dried Cranberries (Craisins)\nNow is also a good time to go preheat the oven to 350 F. Step 2: Mix the Dry Ingredients. \nHere are the ingredients you need to mix together into a bowl:\n\t\t2 & 3/4 Cups Flour\n\t\t1 Cup Sugar\n\t\t2 TSP Baking Soda\n\t\t1 TSP Salt\nHopefully, you can learn from my mistakes and use a larger bowl than I did, or else your mixing will take some delicate maneuvers. Once you finish mixing together the \"dry\" ingredients, set that bowl aside. Step 3: Mix the Other Stuff. \nFor this step we need a separate bowl to mix together the remaining ingredients:\n\t\t1 Egg\n\t\t1/3 Cup Cream\n\t\t1 & 1/2 Cups of Cranberry Juice (or substitute)\n\t\t1 TBSP Butter (I melted it in the microwave)\nOnce you have those ingredients together, go grab the first, \"dry\" ingredients bowl. Step 4: Final Mixing. \nPour the \"dry\" ingredients into the other bowl and mix or whisk it up until it's a nice smooth consistency. Now, if you'd like to learn another lesson from my mistakes mix in:\n\t\t1 Cup Dried Cranberries (Craisins)\nFor some reason, I completely forgot about adding in the cranberries and poured the mix into the baking pan. Either way works, but it seems easier to mix them in when you have a nice large bowl rather than a tiny pan.\nGo grab your 5 x 9 Bread Pan and be sure to grease the sides, so the bread can be removed easily. Pour the mix in, and you're ready to go. Step 5: Bake. \nThe oven should be at 350 degrees Fahrenheit, just in case you missed that earlier.\nBaking should take between:\n\t\t1 hour - 1 hour and 15 minutes\nThe best way to tell if it is done is to poke it with a toothpick in the center. If the toothpick comes out with batter on it, it needs to bake longer. When the toothpick comes out dry and clean, your bread is done.\nTake it out of the oven and let it cool off. To help it cool faster you can remove it from the pan, which is probably still very hot. Step 6: Voila!. \nThere you have it, Craisin (Cranberry) Bread. Just slice it up about a 1/2 inch thick, spread some butter on it, and enjoy!\nThanks for reading!\nI always appreciate questions and comments.", ["craisin-cranberry-bread_0", "craisin-cranberry-bread_1", "craisin-cranberry-bread_2", "craisin-cranberry-bread_3", "craisin-cranberry-bread_4", "craisin-cranberry-bread_5", "craisin-cranberry-bread_6"]] [41377, "Introduction: Pepperoni Pull-Aparts. 10 inch pizza dough1 Cup Mozzarella Cheese5 Tbsp Pizza Sauce16 Slices Pepperoni1/2 Cup Cooked Diced BaconYou can use scratch dough or store refridgerated dough. Stretch dough to make a long flat oval shape. Spread sauce over dough then add cheese. Next lay out peperoni and lastly bacon. Make sure to spread ingredients evenly. Roll up tightly into a log shape. Make cuts about 2 inches apart through log but not all the way. Stop cutting about an inch from the edge. Place on pan or cookie sheet in a U shape and bake at 400 degrees until brown. Let rest when done for 5 minutes. Then grab a piece and enjoy.", ["pepperoni-pull-aparts_0"]] [41378, "Introduction: How to Never Shuck Corn Again. I absolutely hate shucking corn and picking off all the corn silk. I found out about this method and use it every time. Step 1: Cooking. Get out your corn on the cob and place it in your microwave. Cook the corn on full power for 5 minutes.(It's helpful to trim off the ends and scraggly leaves, too!) Step 2: Cutting. Remove the corn from the microwave using oven mitts and cut about 1 inch off the bottom. Step 3: Sliding. Hold the corn up from the opposite end and it will easily slide out completely clean. If it doesn't come out easily, trim a little more off the bottom and try again!", ["how-to-never-shuck-corn-again_0", "how-to-never-shuck-corn-again_1", "how-to-never-shuck-corn-again_2", "how-to-never-shuck-corn-again_3"]] [41379, "Introduction: Making Hard Boiled Eggs With FRESH Eggs. When you buy eggs from a supermarket there is a pretty good chance your eggs have been in that carton for almost a month.\u00a0 Commercial egg farmers have 30 days once their eggs are packed in a carton to sell them.\u00a0 If the carton is labeled with a \"use by\" date that date is 45 days from the when the eggs were packaged. Assuming the eggs were packaged the day they were laid, that is still an egg that has been sitting for a while. The longer the eggs sit the more the membrane beneath the shell separates from the shell, making peeling easier.\u00a0 The trade off is the longer the eggs sit the less centered the yolk will be because the whites become less dense (also the longer eggs sit the less nutrition they provide).\u00a0\nNow you want to make a beautiful platter of deviled eggs with nice neat whites and centered yolks... what to do?\nIt's as easy as stopping by the local farm market and buying some fresh free range eggs from a local farmer and following these steps to perfectly boiling your fresh eggs. (or go one step further and put some happy hens in your backyard, but that is an instructable for another day) Step 1: What You Need. Fresh Eggs\nPot with enough water to cover the eggs\nSlotted spoon\nTimer\nColander\nBowl of ice water Step 2: Boil Water. Yes, that's right, we are boiling the water first... then adding the eggs, backwards, not anymore, this is the new way to hard boil eggs! Step 3: Add Eggs. Now gently... very gently... lower the eggs one at a time into the boiling water using the slotted spoon.\nIf you didn't have enough water to cover the eggs just add some hot water from the tap and wait until boiling resumed to start timer.\nNow set your timer for 15 minutes.\nBoil the eggs for 15 minutes regardless of size, small, medium, jumbo, doesn't matter. (some local eggs come in mixed dozens, medium-jumbo)\nWhile waiting toss some ice cubes in a bowl by the sink and put your colander in the sink (this maybe a good time to find your sink by washing some dishes) Step 4: Drain and Ice. When the timer goes off turn off the heat, grab your mits and drain your eggs in the colander, then just dump the eggs into the bowl of ice and top off with cold water.\nIf you are concerned about cracking shells just lift the eggs individually with the slotted spoon and delicately set in the ice bath.\nNow just let the eggs cool, if some of the eggs are above the surface just give it a stir so they all get a chance to chill out. Step 5: Peel. When you are ready to peel, just tap the egg on the counter and peel off the shell.\u00a0 It's really easy, the eggs just about fall out of of the shells.\u00a0 I just put the peeled eggs right back in the colander to rinse off any shell bits that may get left behind.\nLook at that nice neat bowl of naked eggs and the shells, almost whole, I actually have to crush them before adding to the compost pile. Step 6: Enjoy!. Now enjoy your fresh boiled eggs, make the prettiest, tastiest, healthiest deviled egg platter ever devoured!\nNow go over to here to get the best deviled egg recipe!\u00a0 Thanks JavaLady tasty!\nI'll thank the chickens for making such great eggs... with cake!", ["making-hard-boiled-eggs-with-fresh-eggs_0", "making-hard-boiled-eggs-with-fresh-eggs_1", "making-hard-boiled-eggs-with-fresh-eggs_2", "making-hard-boiled-eggs-with-fresh-eggs_3", "making-hard-boiled-eggs-with-fresh-eggs_4", "making-hard-boiled-eggs-with-fresh-eggs_5", "making-hard-boiled-eggs-with-fresh-eggs_6"]] [41380, "Introduction: Turkey Pepper Poppers. Turkey Pepper Poppers!These poppers are made with sweet mini peppers and stuffed with minced turkey meat. These are great for snacks. You can replace the filling with your choice of meat or creamcheese. Try it out, I am sure you will make it again and again. Thanks. Step 1: Ingredients. The ingredients you will need for making this poppers are1 cup Minced Turkey 10 - Sweet mini peppers1 medium size Onion, finely chopped4 Garlic cloves, finely chopped1/2 cup Mozzarella cheeseGenerous pinch of dried Oregano1 tbsp Olive oil1/2 tsp Salt Step 2: Filling Preparation. 1. Heat oil in pan over medium flame. Once the oil is heated, add chopped garlic and saute for few seconds.2. Add in chopped onions, saute for couple of minutes.3. Add minced turkey meat into the pan and cook for 3 minutes.4. Season the filling with salt and dried oregano and mix all well.5. Cook uncovered until the turkey meat is completely cooked.6. Remove pan from flame and let the filling cool for sometime. Step 3: Stuff and Bake. Preheat oven to 375 F.1. Wash the sweet mini peppers with running water and pat dry them with paper towel/tissue.2. Halve the peppers and set aside.3. Take turkey filling and halved peppers. Spoon the turkey filling into each pepper half.4. Bake the poppers for about 20 minutes or until the sweet peppers become softened. Step 4: Add Cheese and Bake. 1. Once it baked, take out from oven and sprinkle cheese over the poppers.2. Put the pan back to oven and bake for 2 minutes or until the cheese completely melts. 3. Take out from oven and transfer the poppers to serving plate and relish them. Step 5: Serve Hot!. ", ["turkey-pepper-poppers_0", "turkey-pepper-poppers_1", "turkey-pepper-poppers_2", "turkey-pepper-poppers_3", "turkey-pepper-poppers_4", "turkey-pepper-poppers_5"]] [41381, "Introduction: Dried Fruit for Snacks or Potpourri . This instructable shows you how to preserve fruit and herbs, by dehydrating them, using your oven. Step 1: Step 1: Gather Fruit. Step 1: Gather any fruit, veggies or herb that you would like to preserve by drying. I'm drying Meyer Lemons today! Step 2: Step 2: Slice Fruit . Step 2: Slice Fruit or veggie of choice in about a 1/4\" thickness. Step 3: Step 3: Preheat Oven . Step 3: Preheat oven to 170\u00b0 Step 4: Step 4: Line Pan and Arrange Fruit. Step 4: Line cookie sheet with parchment paper and arrange fruit on pan. Step 5: Step 5: Pop in Oven. Step 5: Place the lined cookie sheet with fruit on top rack in preheated oven. Step 6: Step 6: Start Dehydration Process. Step 6: Leave oven door opened a little, to allow excess moisture out of the oven. Keep fruit in the oven from 2 to 6 hours, depending on the thickness of your fruit. Check and turn fruit hourly. Step 7: Step 7: Last Steps. Step 7: Turn oven off and let fruit cool down. For potpourri, feel free to add herbs, spices and/or essential oils to give the scent a little boost! I placed mine in a mason jar and embellished with fabric and ribbon, for a nice gift!", ["dried-fruit-for-snacks-or-potpourri_0", "dried-fruit-for-snacks-or-potpourri_1", "dried-fruit-for-snacks-or-potpourri_2", "dried-fruit-for-snacks-or-potpourri_3", "dried-fruit-for-snacks-or-potpourri_4", "dried-fruit-for-snacks-or-potpourri_5", "dried-fruit-for-snacks-or-potpourri_6", "dried-fruit-for-snacks-or-potpourri_7"]] [41382, "Introduction: Copilarim's Plum Jam (only Fruit and Sugar). Hi!!:) I wanted to make a step by step instructable, but it seems i'm more familiar with the photo one:). So here you go!!\nI love plum jam (it's pretty much my fave of all). My grand'ma tought me how to do it and since i've done a lot of it last year i've made some pictures to share with you.\nThis is what you need:\n- 3 kg plums\n- 1 kg sugar\n- clean jarsFirst step: is to wash the plums really really good.Second step: you have to peel them off (if the skin doesn't go off easily you can put them into boiling water for less than a minute and take them out and peel them:P - be cautious not to get burnt). I had no need to boil them because with these plums you can take off the skin really easy and pretty fast. Cut the plums and remove the pits.Third step: put the plums into the heavy bottomed pan and pour the sugar on top of it. On a low fire you have to mix the fruits and the sugar with the wooden spoon until the sugar melts. After that you have to turn the fire on and boil the jam, stirring with the wooden spoon. Be cautious because it can splash you and it's really hot. It can take up to two hours until it's ready. I know it;s ready when i can see the buttom of the pan while i stir with the wooden spoon.\nWhen the jam is ready i put a stainless plate under the jar and pour the jam using the wooden spoon into the jar. Than i cover the jar and put a label on it and that's it:D!!\nTnx! I\u00a0 hope you like this (i love the jam:D) and i'll write some notes also on the photos.", ["copilarims-plum-jam-only-fruit-and-sugar_0"]] [41383, "Introduction: How to Make Homemade Chocolate Milk. Chocolate milk is the greatest thing for all of you chocolate lovers. And you will love this recepie for how to make chocolate milk. This is a very quick tutorial and should take about two minutes. Enjoy! Step 1: 1.Supplies. 1:Hersheys Chocolate syrup2:A jug3:A spoon4:Sugar5:A microwave6:A gallon of 2%, or fat free white milk Step 2: Pouring the Milk. Now, take your jug and pour as many white milk as you want in the jug. Step 3: Microwaving. Now, take your jug of milk and put it in the microwave for one minute. Step 4: Adding Chocolate. When the microwave is done, take the jug of milk out. Now, open your bottle of Hershey's Chocolate syrup and pour as much as many syrup as you want into the milk. Step 5: Stir, and Enjoy!. Now, we're almost done. Stir the chocolate milk with your spoon, and enjoy the chocolatyness of your delicios chocolate milk! Well, I hope you enjoyed this quick instructable on how to make chocolate milk! Ummm... delicious!", ["how-to-make-homemade-chocolate-milk_0", "how-to-make-homemade-chocolate-milk_2", "how-to-make-homemade-chocolate-milk_3", "how-to-make-homemade-chocolate-milk_4"]] [41384, "Introduction: Graveyard Squares. Halloween time has rolled around. I\u2019ve never been prepared enough to make a Halloween recipe, but I\u2019ve finally pulled my self and my ingredients together in time to make a spooky treat. And by spooky, I mean really cute! Look at that bright green grass with cheerfully tawny gravestones. Adorable.All these Graveyard squares need are some hands sticking out of the ground and some vultures or crows circling above. But while these Halloween touches might give them the spook they need, I really like them as the adorable graveyard scene they are. Step 1: Ingredients. Gather your ingredients:1 \u00bd cups graham cracker crumbs\u00bd cup unsalted butter, melted1 cup semi-sweet chocolate chips\u00be cup chopped nuts (walnut or pecan)\u00bd cup butterscotch chips\u00bd cup white chocolate chips2 cups large flaked coconut1 can (14 ounces or 396 grams) sweetened condensed milkAbout 1/8 teaspoon green food colouring (a bit more or less depending on the brand you\u2019re using)12 oval-shaped arrowroot cookies Step 2: Layer the Graham Crackers and Chips. Preheat oven to 350\u02daF (175\u02daC). Line the bottom and sides of a 9x13-inch cake pan with parchment paper.Mix the graham cracker crumbs and melted butter together in a medium bowl. Spread the mixture in the cake pan and pack down firmly.Sprinkle the various chips and nut pieces over the graham cracker crust. Step 3: Top and Bake. In a medium bowl, gently mix together the coconut, condensed milk and green food colouring. Carefully spread the mixture over the chips and nuts (some of the under layer will peak through).Bake in the oven for 25 minutes so that the coconut gets a bit crispy and browned. When they come out of the oven, stick the arrowroot cookies into the squares so that they look like tombstones. Place on a wire rack and cool completely before lifting out of the pan, cutting and serving.", ["graveyard-squares_0", "graveyard-squares_1", "graveyard-squares_2", "graveyard-squares_3"]] [41385, "Introduction: How to Make a Tropical Slush. 1. I use slushy magic- you can buy one at wal-mart, or cvs (any store near by)\n2. First start off by freezing the cubes in the freezer. (this may take up to 1-2 hours)\n3. Then once the cubes are frozen, place them in the cup/shaker.\n4. Pour in your ingredients...\n\u00a0 \u00a0 \u00a0For me, I made a tropical slush using...\n\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Orange Juice (5 ounces)\n\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 7-up (5 ounces)\n\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Grenadine (pour a good amount in)\n5. Once the ingredients are all in the cup, screw on the lid\n6. Shake the cup while holding down the whole on the lid in a fast forward-back motion for 3-4 minutes until the ingredients turn to ice.\n7. Occasionally lift your finger up from the whole to let out the carbonation of the soda and make sure it wont explode.\n8. Pour the slushy into a cup and enjoy!", ["how-to-make-a-tropical-slush_0"]] [41386, "Introduction: Smoothies. How to make smoothies with these easy steps! Step 1: What You Need . You are going to need 1. one package of frozen fruit of your choice2. Apple juice3. Yogurt 4. Blender5. Cup6. Your mouth Step 2: Frozen Fruit . First is you want to put the frozen fruit in the blender. (Use half the bag) Step 3: Apple Juice . The next step is put the apple juice in the blender but not too much just 2 cups Step 4: Yogurt . Then place a cup or two in the blender. Step 5: Blend. Now you are ready to start blending! Make sure you cover the top or your going to have a quagmire!Blend until it starts to become smooth and liquified.You can taste it and if you thing it needs more yogurt or apple juice then go right ahead it wont ruin your \u00a1dulce batido hecho en casa! (Sweet homemade smoothie!) Step 6: The Final Step!!!. Pour the smoothie in your cup.Then carefully lift the cup by gripping the cup with your fingers using your finger muscle.Then use your arm muscles (if you have some) and bring the smoothie to your mouth and drink it.Once you have done this, give your self a pat on the back cause you just made a SMOOTHIE!!!!! ", ["smoothies-1_0", "smoothies-1_1", "smoothies-1_2", "smoothies-1_3", "smoothies-1_4", "smoothies-1_5", "smoothies-1_6"]] [41387, "Introduction: No Fail Pico De Gallo!. When we go roadtripping, one of our goals is to find great food, and while enroute to Albuquerque, we stopped in Trinidad, CO at a place called Tequila's. Their enchiladas are awesome, but their pico de gallo is what has made me stop at that restaurant everytime we're in the area! So I decided on one of the trips, to figure out the magic in the pico, and this is what I've come up with!It is a dead simple recipe that takes 5 minutes to make but is fresh and looks great!Ingredients (good for 3-4 people):Cole slaw mix1/4 medium sized onion1/3 medium sized green bell pepper (or 3-4 small sweet peppers)1-2 green onion stalksHealthy amount of cilantro1 roma tomato1/2 limeIf you would like to add a kick to the pico, you can add the following:GarlicJalapeno peppers Step 1: Acquire Your Ingredients and Dice Away!. Once you've gotten all of your materials, dice well! Ideally dice everything to be around the same size. It makes for better presentation and keeps everything well balanced so you don't have a huge bite of onion vs a tiny amount of bell pepper.Except for the lime, you only need to cut that once :). Step 2: Add the Lime + Cole Slaw Mix Then MIX!. Place the diced ingredients into a bowl and then add the juice of your half lime!Add in about 1 cup of the cole slaw mix, a dash of salt, a little pepper. You'd think having cabbage would be an awkward thing but when it's mixed in with everything, it adds a great crunch! If you wanted, you could easily just shred up some cabbage and carrot yourself, but I find that the pre-made cole slaw mixes are convenient for the price.And then mix the whole thing. Step 3: Enjoy!. And now it's ready to serve! Put it on your favorite nachos, tacos, burritos, and enjoy!", ["no-fail-pico-de-gallo_0", "no-fail-pico-de-gallo_1", "no-fail-pico-de-gallo_2", "no-fail-pico-de-gallo_3"]] [41388, "Introduction: Quinoa Burgers. Suitable for gluten free, lactose free, low FODMAP diet.\n(makes 8-10)\n150g Quinoa, prepared according to packet\n1 courgette, grated\n2 eggs (beaten)\n100g crumbled feta\nBunch of coriander, chopped\n50g pumkin seeds\n50g sunflower seeds\n1tsp cumin seeds\n1/2 tsp tamari (or soy sauce if you are OK with gluten)\n50g oats\n50g spelt flour\njuice of 1/2 lemon\n3-4 tbsp oil for shallow frying\n1. Begin by draining or squeezing liquid out of the courgette. Do this either in your hands, of place courgette in a seive, with a bowl on top weighted down with a can for 30 mins.\n2. In a heavy based pan, toast the seeds on a low heat for 5-10 minutes. Turn off the heat if they beging to pop. Transfer to a bowl and pour 1/2tsp soy sauce onto warm seeds. Stir to mix\n3. In a large bowl, mix quinoa, coriander, courgette, 2 eggs and lemon juice. Add the seeds and the crumbled feta.\n4. Now add the oats and flour a little at a time. You may need more or less than the amount stated depending on how liquid your mixture is. Keep adding until you can form the mix into a ball that will hold its shape.\n5. Form the mixture into round patties - each one should be around 2 Tbsp of the mixture. Meanwhile, heat the oil (I used olive oil) in a large pan.\n6. When the oil is hot, put 4-5 patties into the pan to cook over a low-medium heat. After 5 minutes, when it is golden brown on one side, flip over and cook on the other side\n7. Remove patties from the pan onto a piece of kitchen roll to remove excess oil.\nSee http://fodmapforfoodies.blogspot.co.uk/ for more vegetarian, gluten-free, lactose free, low FODMAP recipes", ["quinoa-burgers_0"]] [41389, "Introduction: Espresso Coffee. Tired of spending $3 every morning for your espresso coffee half decaf, low fat, extra foam latte? I was, although I was in between machines as my 10 year old espresso machine died and it took me a while to figure out my upgrade path. My wife speculates that I did about 12 hours of research into finding the perfect espresso machine to buy. I also spent a couple of months testing out the various morning coffee locations and was getting embarrassed by what was coming out of my mouth when I ordered what I thought was a simple drink, but was hard work spitting out without any caffeine.I'll walk you through the basics of espresso coffee and my personal favorite espresso+steamed milk variation, the latte. I will share my hard earned research and tell you the best espresso machine to buy and how I came to that conclusion. Why make your own espresso?For me the main reason was that I couldn't order exactly what I wanted. I needed more control over the amount of caffeine and the espresso to milk/foam ratio.The experience and benefits of making something yourself, no matter how small or trivial, is also something I crave. Starting off the day crafting my drink of choice makes my day that much better.So let's get started. Step 1: Espresso Machines. Before getting started on your path to espresso perfection, you're going to need to decide what kind of espresso machine you want to buy. How much should you spend?Let's do the math. My wife and I typically have one latte a day, so at $3, that's $2,190 a year. I expect a quality espresso machine to last at least 10 years and probably more if it's properly maintained. I probably would have spent up to $2-3k if I thought the machine was worth it. I ended up spending about $1,200 for the espresso machine and grinder.There are too many espresso machines to choose from and it's hard to figure out which is the best one. I stayed away from the pod only machines, since I wanted to have control over where I bought my coffee and what kind of coffee I wanted to use. For example the Nespresso machines don't have an option to buy a half decaf pod and each pod costs $.50. Most of these machines won't do much for steaming milk either. I don't like twist off beer caps or screw-off wine caps, so where's the art is throwing in a pod and pressing a button. Not for me thanks.The best espresso machine for your moneyThrough my hours of research on forums, reviews, in store investigations, this is what I bought. RANCILIO SILVIA w/ COMPUTER TEMP (PID)The Silvia is a great machine and the most popular. It's in the ~$600 price range without a temp. control modification. The temperature control is an custom modification to control the temperature of the water. Without the temp. control, the boiler can fluctuate ~40 degrees. You typically need to spend $2000+ for temperature control in an espresso machine, but you can get the Sylvia for less than half of that . You can also buy kits to do this yourself and there are a number of instructions on how to do this, just google Silvia PID.Now you'll need a grinderI thought I could get away without buying a grinder, but I was wrong, very wrong. You'll need a burr grinder that you can adjust to match your coffee beans. I'll explain this more in the next step, but trust me, don't skimp on the grinder or you'll never be happy with your results. Step 2: Pulling Shots. So you've got the gear, let's get started.Turn your machine on and let it warm upThe better the machine, the longer it takes to warm up. Make sure the handle is attached to the unit while it's warming up. You want all the brass to be nice and warm. The Silvia takes about 20 minutes to warm up. Also remember to make sure there is some water in the steam wand by turning it on and letting water run through it. You don't want heating components to be dry as they will get damaged over time. The Silvia can make hot water using the steam wand, so you just turn on the middle switch to run a little water through it. I also use the hot water to heat up my mugs before pulling the shots.Load up your espresso handle with coffeeLevel off any excess coffee before we get to tamping. Here's another item you'll need, a nice tamper. This is what you use to compress the coffee in the espresso handle basket. The Silvia uses a 58mm size tamper. When tamping, use about 30lbs of pressure. If you need a sense of how much pressure that is, try using a bathroom scale and pushing against it. Tap the sides to get any air bubbles out and then finish with a light twisting off motion.Insert espresso handle and start pullingMake sure the handle is properly locked into your machine before hitting any buttons. This is the area you'll need to work on the most. It is supposed to take around 25-30 seconds to pull one ounce of espresso from start to finish. If it comes out too fast, you need a finer grind. If it's too slow, you may need a coarser grind or you may be tamping too hard. If you don't have a good coffee grinder, you may not be able to get the right grind for your machine. Different types of coffees will need different grind settings.Before pulling, you also want to know the temperature of the water. Again, some coffees do better with different temperatures and even 1-2 degrees can make a difference. I'm using 219 degrees right now. You'll just need to experiment and if your machine does not have a temperature control, you can probably find somebody who has 'temp. surfed' it enough to know how to get the appropriate temp. With the Sylvia, you can run the espresso switch, water will come out, way about minute and it will be around 200 degrees. My advice, get a PID unit. Step 3: Milk Frothing. If you like cappuccinos and lattes, spend the money and get a quality espresso machine or you won't be satisfied. The Silvia has great steam power and the power to make microfoam. Microfoam just means that the foam has tiny bubbles and it gives it a smooth texture. The only coffee shop that I know of that does microfoam really well, is Peet's coffee.Frothing basicsStart by putting your stainless steel frothing pitcher in the freezer. The colder your milk, the longer you can work with it to get nice foam. Don't use a pitcher larger than 20oz. and don't fill it more than half way. Bleed the steam wand of any water by turning it on and letting the water go out until all you have is steam. Place the pitcher of milk at a slight angle and insert the wand just under the surface. When you turn the steam on, turn it on until you stop hearing any really loud whining. The surf the tip just at the top of the milk. You want to get some air into the milk without creating large bubbles. You can hear the air getting sucked in as you do it. If there are huge bubbles, lower the tip into the milk.When the temperature is at 100 degrees sink the tip into milk and get it swirling. This creates finer bubbles with the air that you already got into the milk and is the path to microfoam. Microfoam is not easy and has a lot of subtleties that you'll need to work out by trial and error. I have just ordered a thicker gauge frothing pitcher to try out. I'll follow up if it helps.Clean the steam wand!After you are done frothing, wipe the wand with a wet rag or sponge. If you leave the milk on there, it's a real pain to get off later.Here's a short video to help with the sound and tip placement.", ["espresso-coffee_0", "espresso-coffee_1", "espresso-coffee_2", "espresso-coffee_3"]] [41390, "Introduction: Cinnamon Roll-Muffins. These cinnamon rolls are baked in muffin tray thus the kids call them cinnamon roll-muffins lol They are best served warm. Step 1: Dough and Filling. For dough:1/4 cup (4 tbsp) watera dash of salt1/4 cup (4 tbsp) white sugar1 (.25 ounce or 1 tbsp) package instant yeastraisins as needed3 1/4 cups all-purpose flour1/4 cup (4 tbsp) margarine, softened3/4 cup milk1 eggFor spread: 3-4 tbsp of sugar 2-3 tbsp of softened margarine 1 tablespoon ground cinnamon - Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm. - In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. - Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together sugar, cinnamon, softened margarine. Step 2: Method. Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C), bake rolls for 20 minutes, or until browned.Remove from muffin cups to cool. Serve warm and enjoy :)", ["cinnamon-roll-muffins_0", "cinnamon-roll-muffins_1", "cinnamon-roll-muffins_2"]] [41391, "Introduction: Potato and Cabbage Fry. Hello friends I am kushal from Banjarapalya E4D Makerspace . If anybody want's to eat delicious food so you guys are in good place. Today i am going to show you how to make Potato and Cabbage Fry.Ingredients :PotatoCabbageOnionGreen ChillyRed chilly powderCoriander powderwhite pepper powderBlack pepper powderTurmeric powderSaltOilMustard seedsGarlic and Ginger pastMaterials and Tools :1. Big pan2. Knife3. Long spoon Step 1: Need to Cut All Potato's. First you need to take 4 Potato's and wash it with water and cut it long long slices with the help of knife as shown in the image. Step 2: Cut the Cabbage As a Long Pieces. Take 250 grm Cabbage and wash it with cold water and cut it small and long pieces with the help of knife as shown in the image . Step 3: Cut the Onion and Green Chilly Long Slise. Take one medium size Onion and 3 Chilly cut it as a long long pieces as shown in the image with the help of knife. Chilly is giving different test for your food. Step 4: Put the Pan on the Stove and Start Cooking. First take one big pan and put it on the stove and turn on the stove. Then next you need to Put 4 spoon oil. And you need to put some Mustard seeds then you need to wait for 15 seconds then next you need to put Green chilly then wait for frying. Then you need to put Onion after that put some garlic and ginger past then next you need to wait for 1 minute for frying. Step 5: Fry Potato,Cabbage and Mix All the Masala. After 1 minute you need to put all the Potato's and fry it for 2 minute then next you need to put all the Cabbage and also put 1.5 spoon salt and fry it for 7 minutes. After that you need to put 1 spoon Red chilly powder,Coriander powder,white pepper powder,Black pepper powder and Turmeric powder then mix everything as shown in the image and fry it for 2 minutes. Step 6: Finally Your Food Is Ready for Eating. After 2 minutes your Potato and CabbageFry is ready to eat .You can eat this with so many things like Roti , Rice , As a sidedish and anything if you like . I am south Indian . So I am eating this with Rice and Roti and it's delicious and very good you can also try this once .", ["potato-and-cabbage-fry_0", "potato-and-cabbage-fry_1", "potato-and-cabbage-fry_2", "potato-and-cabbage-fry_3", "potato-and-cabbage-fry_4", "potato-and-cabbage-fry_5", "potato-and-cabbage-fry_6"]] [41392, "Introduction: Walnut Beet Butter. Because I still had leftover beets, I needed to invent several new recipes with them. So, I thought, I invented this lovely recipe. Can you guess the ingredients? Two of them are RAW!!! The 2 raw one\u2019s are very healthy too! Step 1: Gather Your Ingredients!. 2 cups (240 gr) of raw shelled walnut halves1 teaspoon sherry vanilla extract or normal vanilla 1 teaspoon ground cinnamon 3 pitted large soft dates 2 teaspoons unsweetened soy milk 1 cup (160 gr) peeled fresh beetroot, cut up into bite-sized chunks & measured this way/ My beetroot was home-grown Summer beet, called Bolivar!They are mild in beet flavor, no earthy taste! That is what you want! If you use the other type of beets, your beet flavor will come through much more & we don\u2019t want that!!! Step 2: Make the Butter!. Place your walnuts, vanilla, cinnamon, dates & soy milk into your Vitamix container. Place fitted lid & tamper in. Turn your machine on & turn gradually from 1 to 10 & turn onto high too. Push ingredients into the running blades for about 15-30 seconds. Stop your machine from time to time, to scrape the sides! You will get lovely warmed up walnut butter. Taste. You will taste the lovely walnuts & the cinnamon with a hint of sweetness. Now, add beet chunks. Place fitted lid & tamper back on. Blitz onto high-speed & full power for about 15-30 seconds, stopping your machine from time to time, to scrape the sides. Your walnut beet butter will be pinkish-purple. Taste on last time. I tasted the walnut, then the cinnamon & a hint of beets. Put into lovely jam pots & let it rest in the fridge. Keep it there too.How to use?Smear it on a lovely home-made bread slice, like pictures above.Spread it on a slice of cake.Eat it with a lovely spoon straight from there jar.Stir it through some vegan yoghurt. Smear it on pancakes.Top it on vegan ice-cream or stir it through vegan banana ice-cream,\u2026yum!You can also find this tasty recipe here on my blog: http://sophiesfoodiefiles.wordpress.com/2015/09/07/walnut-butter-with-a-secret-healthy-ingredient/", ["walnut-beet-butter_0", "walnut-beet-butter_2"]] [41393, "Introduction: Rainbow Jello Shooters. Rainbow Road... the headache inducing track of the Mario Kart series!Now, in drink form! I promise this drink won't give you headaches... the hangover might, but the drinks won't! Ingredients:For one layer of jello:1 cup hot water1 packet of jello mix1 ounce rum1 ounce vodka1 ounce red sour puss1 ounce banana liqueur1/4 cup cold water 1 tbsp condensed milkRecipe:Stir 1 cup boiling water into jelly powder. Stir until completely dissolved. Add 1 ounce vodka, 1 ounce rum, 1 ounce red sour puss, and 1 ounce banana liquor. Stir in 1/4 cup of cold water. Once the mixture has cooled, stir in 1 ounce of condensed milk. Pour mixture into glassware and put in the fridge or freezer for it to set. The Jello does not have to be completely set before pouring the next layer on to it. Just enough to (slowly and carefully) put the next layer on without the jello's mixing together. Repeat all the steps for as many jello layers as you would like :) Remember for the yellow and orange layers leave out the red sour puss (it will affect the color) and double up on the banana. Quick set method: add ice cubes to help the mixture cool faster For stronger Jello Shooters: 1 cup hot water, mixture,and 1 cup booze.Non Alcoholic Version:Ingredients:For one layer of jello:1 cup hot water1 packet of jello mix2/3 cup cold water 1 tbsp condensed milkRecipe: Stir 1 cup Boiling water into jelly powder. Stir until completely dissolved. Add in 2/3 cup of cold water. Once the mixture has cooled, add 1 ounce of condensed milk. Pour mixture into glassware and put in the fridge or freezer for it to set. Jello does not have to be completely set before pouring the next layer on to it. Repeat all the steps for as many jello layers as you would like :) Quick set method: add ice cubes to help the mixture cool fasterStacey Roy aka The Nerdy BartenderQuestions? Tweet me! @TheStaceyRoy", ["rainbow-jello-shooters_0"]] [41394, "Introduction: Ryebread. This is an instructable about the very dark, robust type of ryebread that is very popular here in Denmark.\nIt is a healthy alternative to white bread, containing lots of fibres, and being more dense and compact, which saves space in the lunchbox.\nWe here in Denmark traditionally have rather fat and unhealthy foods, but one thing we do have, which is suitable for the modern way of living healthy, is this ryebread.\nI did however find, when I\u00a0went to Seattle last year, that at least most Americans do not know about this high-fiber type of bread.\nInstructables.com, which seems to have mostly american users, with a strong focus on health, seemed like a perfect place to introduce it.\nI have been eating this type of bread my whole life, and therefore I'm used to it, so this is also a test to see if anyone who is not used to it, will actually find it tasty.\nThis instructable will be a recipe for a very basic type of ryebread.\nIt will be of a somewhat simple, somewhat quick-to-do, somewhat healthy, and somewhat tasty type.\nThe reason for this is that you can tweak and change the recipe in a thousand ways, and I am hoping that some of you will come to like it, and experiment with it, until you find the combination YOU\u00a0like the best. I\u00a0will have a list of possible extra ingredients and combinations at the end of the instructable. Step 1: Ingredients and Tools. For this basic recipe we will be using the following ingredients:\n- 3/4Liters/0.2Gallons Water- 35g/1.3oz Yeast- 225g/8oz Rye Grains. chopped / broken- 225g/8oz Wheat Grains. whole / cracked- 75g/2.6oz Syrup, dark*- 35g/1.3oz Salt- 450g/16oz Rye Flour, coarse- 225g/8oz Wheat flour\n* Normal sugar can be used as a substitute.\nNote: I'll be using wheat bran, as I forgot wheat grains, whoops... :(\nWe will also be using these tools:\n- Big Bowl for mixing\n- Something to stir with\n- Forms for the bread*\n- Scale\n- Measuring Cup\n* For a good form, use one for wheat bread, or a ceramic casserole, whatever you like.\nJust remember to grease it if it does not have anti-stick-coating.\nI used 2 forms, but the breads came out too small, so this recipe is for 1 bread. Step 2: Yeast in Water. Dissolve the yeast in hand-warm water.\nSurely part of baking 101, but I will just note it anyway.\nIf the water is too cold or warm to yeast will die, and the bread won't rise, giving a rock-hard result.\nSo feel the water with your hand or wrist. It has to be comfortably warm, not too cold for a bath, but not as hot as you probably like it when taking a bath ;) Step 3: Mix It All In. Just add in the rest of the ingredients, but do not start with the salt.\nThe salt might inhibit or kill some of the yeast, if mixed in too early.\nAfter mixing the ingredients, check if the thickness of the dough is as it should be.\nA\u00a0nice way to test it is to place the spoon upright in the middle of the dough. If it tilts slowly, its perfect.\nAdjust the dough with a little rye flour or a little water. Step 4: Rising. Put the dough in the form(s). Remember to grease them if they do are not coated with teflon or the alike.\nSoak and wring a towel so that it is just damp. Cover the form(s) with it, and leave for 12 hours. Step 5: Baking. Preheat your oven to 170C/338F.\nPlace the bread in the lower half of the oven, and bake for 1:15 hours.\nTo get the bread out of the form, either use a butterknife, or turn the form upside down, and let cool a bit. Then shake the form until the bread lets go.\nIf the bread is not crusty on the sides, place it without the forms in the oven for 10-15 minutes.\nLeave the bread to rest for 6-12 hours (Actually, it's hard to slice until it's a day old).\nIf the crust is too hard, cover it with a damp towel, otherwise, cover it with a dry one.\nThat's it, now you have some healthy grainy bread. Hope you like it! Step 6: Variants. Here is the fun part. You can add all kinds of extra ingredients, or replace some of those already in the bread, with alternatives.\nFor extra texture:\nSeeds:\n\u00a0\u00a0\u00a0 Sunflower seeds\n\u00a0\u00a0\u00a0 Pumpkin seeds\n\u00a0\u00a0\u00a0 Linseed\n\u00a0\u00a0\u00a0 Sesame seeds\nNuts:\n\u00a0\u00a0\u00a0 Chopped Hazelnuts\n\u00a0\u00a0\u00a0 Chopped Almonds\nOther:\n\u00a0\u00a0\u00a0 Oatmeal\nStudies have shown that the oils from seeds are only partly digested, so they \"don't count as much\" as oil from nuts.\nFor different taste and consistency:\n\u00a0\u00a0\u00a0 Replacing wheat flour with coarse wheat flour\n\u00a0\u00a0\u00a0 Using only rye flour\n\u00a0\u00a0\u00a0 Replace the wheat flour with brans, or just add brans to the mix\n\u00a0\u00a0\u00a0 Using beer or milk instead of the water\n\u00a0\u00a0\u00a0 Add yoghurt\n\u00a0\u00a0\u00a0 Add grated carrots\n\u00a0\u00a0\u00a0 Replace yeast with sourdough\n\u00a0\u00a0\u00a0 \nActually, \"REAL\" ryebread is made by using only rye flour (replacing the wheat flour with same amount of rye flour), and is made on sourdough, not yeast!\nAlso, for a super healthy, super dark, super grainy superbread, add the 4 types of seeds, replace the wheat flour with different brans, and replace the syrup with artificial sweetener.\nFor a more \"light\" kind of bread, use 50/50 rye and wheat flour, add carrots, 1\u00bd cups of mixed seeds, and a small cup of chopped nuts.\nI usually just mix in the extra ingredients \"on the feel\", but if there is something you would like to try and you would like some concrete guidelines, let me know in the comments.\nThen I'll find and translate a recipe with the ingredients you would like.\nEnjoy!", []] [41395, "Introduction: Sweet Potato Ravioli With Coconut Curry Sauce. This instructable shows you how to create your own ravioli by using won ton wrappers crimping them with a cookie cutter. \u00a0This technique can be done for any flavor of ravioli with your favorite sauce, but here's a flavor combo I dreamed up while thinking of the pasta contest.\nThe combo is great, the sweet potato is\u00a0complemented\u00a0at first by the sweet of the sauce, which is followed by a lovely fragrant curry and spice.\nThis Recipe is also Vegan. \u00a0I am not Vegan or Vegetarian, but believe me, you don't miss the meat or cheese here, as the sweet potato and the curry take center stage. Step 1: Ingredients. For the Ravioli:\nWon Ton Wrappers, buy the thickest ones you can find. \u00a0I got mine at the asian grocery store\nTrader Joe's Roasted Mashed Sweet Potato\nNote, these cooking amounts are approximate, this is where you can just use your eye and keep tasting to create a sauce that is sweet and spicy to your taste.\nFor the Sauce:\n2/3 C Coconut Milk\n1 TB Curry\nA few Shakes of Red Pepper Flakes\n1 TSP Soy Sauce\n1 TSP Black Vinegar\nA few shakes of Garlic Salt\nPepper to taste\n2 TB Brown Sugar\n1 TSP Sesame Seed Oil\n3 TB Corn Starch\nWater Step 2: Start Making the Ravioli. Lay out some won ton skins\nNuke 2 of the sweet potato \"pucks\" at a time for about 20 seconds\nPut half of a puck worth of sweet potato on the skin and use your fingers to put some warm water around it.\nSeal the second wonton skin on top.\nNow if you're not into cute ravioli, you can stop here, this makes a fine ravioli, but I wanted to go a step further and make Hello Kitty ravioli, so if you're into cute, go to the next step. Step 3: Make the Ravioli Cute. Using a cookie cutter, cut out the shape. \u00a0This also helps seal the edges.\nWhen you're done cutting you can use your fingers to squeeze the edges sealed even better, before laying it on a tray to rest. Step 4: Cooking the Sauce and Ravioli. Start a pot of boiling water on your back burner.\nOn the front burner combine the following:\n2/3 C Coconut Milk\n1 TB Curry\nA few Shakes of Red Pepper Flakes\n1 TSP Soy Sauce\n1 TSP Black Vinegar\nA few shakes of Garlic Salt\nPepper to taste\n2 TB Brown Sugar\n1 TSP Sesame Seed Oil\nNext combine in a measuring cup\n3 TB Corn Starch\nWater\nWhile the sauce heats up, and you have your corn starch mixture fully mixed, slowly pour it into the sauce, while stirring. \u00a0The heat and the cornstarch will quickly thicken. You won't need that entire amount of 3TB of cornstarch necessarily, so stop when you get a thick enough sauce to your taste. \u00a0If you over add, you can add in some more coconut milk to thin it out a bit. \u00a0I did that and then added in another shake of garlic salt to take the sweetness down a notch.\nWhen your sauce is done you can turn off the heat and start cooking your ravioli.\nUsing a slotted spoon, gently put your ravioli into the boiling water. \u00a0Do a maximum of 6 in a pot, but make sure to put in one, and gently stir, and then add the next one, so they don't all stick together, or to the bottom of the pot. \u00a0Cook for 3 minutes. \u00a0The reason for the max of 6 is that your ravioli will slow the boil down. \u00a0Since they cook so quickly it's no big deal to do several batches.\nOnce they're done, use a slotted spoon to gently remove them and drain out the water. Step 5: Plate and Enjoy!. I like to put a base of sauce on my plate, put about 3 ravioli and then put sauce on top.\nThis is an incredibly flavorful sauce, so you do not want to put on too much or it will overwhelm the ravioli.\nChef's notes: While you could actually fit a frozen sweet potato puck into a circular ravioli if you are not going to use a cookie cutter, I don't recommend it. \u00a0I tried that first and the amount of sweet potato was not in a good ratio to that of the pasta and the sauce. \u00a0It certainly is easier, but for me, it was too much sweet potato.\nEnjoy your Hello Kitty Shaped Sweet Potato Ravioli with Coconut Curry Sauce!", ["sweet-potato-ravioli-with-coconut-curry-sauce_0", "sweet-potato-ravioli-with-coconut-curry-sauce_1", "sweet-potato-ravioli-with-coconut-curry-sauce_2", "sweet-potato-ravioli-with-coconut-curry-sauce_3", "sweet-potato-ravioli-with-coconut-curry-sauce_4", "sweet-potato-ravioli-with-coconut-curry-sauce_5"]] [41396, "Introduction: Irish Soda Bread. The following is a recipe for a delicious snack known as Irish Soda Bread. It requires very simple ingredients that are easy to find as well as an easy baking process. The following steps will show you the ingredients and the steps. Step 1: Ingredients. The following is a list of ingredients with their measurements:\n- 4 cups all-purpose flour\n- 4 tablespoons white sugar\n- 1 teaspoon baking soda\n- 1 tablespoon baking powder\n- 1/2 teaspoon salt\n- 1/2 cup margarine (softened)\n- 1 cup buttermilk\n- 1 egg\n- 1/4 cup butter (melted)\n- 1/4 cup buttermilk Step 2: Baking Process. Step 1: Lightly grease a large baking sheet.\nStep 2: Preheat the oven to 375 degrees F\nStep 3: In a big enough bowl, mix the flour, sugar, baking soda, baking powder, salt and margarine.\nStep 4: Stir 1 cup of buttermilk and egg into the bowl. (This should result in a dough substance.)\nStep 5: Place the dough on a floured and \"message\" it gently.\nStep 6: Shape the dough to make it round and place it on the baking sheet.\nStep 7: In a smaller bowl, mix the 1/4 cup buttermilk and 1/4 cup melt butter and brush the mixture onto the dough.\nStep 8: Cut an \"X\" into the top of the dough to allow the middle to cook better.\nStep 9: Place the dough into the oven and bake for 45 to 50 minutes (or until a toothpick can be inserted and taken out cleanly).\nOptional Step: While baking, you may continue with the brushing on of the butter milk and butter mixture every 10 to 15 minutes. Step 3: Finish. When you have taken the bread out of the oven test it with a toothpick to ensure that it has cook all the way through. Place it on a plate and dig in!", ["irish-soda-bread-1_0", "irish-soda-bread-1_2", "irish-soda-bread-1_3"]] [41397, "Introduction: How to Make Elephant Ears (In a Microwave). These tasty treat make a great activity to do with friends and family!\nhttp://www.wikihow.com/Make-an-Elephant-Ears-Snack-in-a-Microwave Step 1: INGREDIENTS/TOOLS. Gather ingredients and tools\n\ufffd 7\u201d- 8\u201d Flour tortillas\n\ufffd Spreadable butter (in tub)\n\ufffd Ground cinnamon\n\ufffd Granulated sugar\n\ufffd 1 teaspoon\n\ufffd 1 butter knife\n\ufffd 1 sharp (steak) knife\n\ufffd Cutting board\n\ufffd 1 large microwavable plate\n\ufffd Microwave\n\ufffd Oven mitt\n\ufffd Paper towels\n\ufffd Cooking spray, ex: Pam (not shown in image)\n**Don\u2019t forget to wash your hands before you start making these sweet treats!\nFor you \u2018Health Nuts\u2019 out there, use low-carb flour tortillas, and substitute spreadable margarine for the butter and Splenda for the sugar.\u00a0 It still makes for a delicious, yet healthier treat! Step 2: CUTTING THE TORTILLA. Place one tortilla on the cutting board.\u00a0 Take sharp knife and cut the tortilla evenly into about 1 \u00bd inch strips.\u00a0 There should be about 5-7 strips and they should resemble elephant ears!\n** Be careful with the sharp knife!\u00a0 Hold down the tortilla firmly, and avoid cutting towards body and fingers. Step 3: SPRAY & PLACE. To prevent the Elephant Ears from sticking, lightly spray cooking spray on entire plate.\u00a0 Then, lay the tortilla strips on the plate parallel to one another.\u00a0 Leave a little space between each strip.\u00a0 You should be able to fit all of the tortilla strips on the plate. Step 4: SPREADING THE BUTTER. Take the butter knife and the tub of butter and scrape \u00bd teaspoon (about the size of a quarter) of butter onto the knife.\u00a0 Spread the butter evenly onto 1 side of a tortilla strip and then place the strip back onto plate, butter side up.\u00a0 Repeat this step until all tortilla strips on the plate are covered with butter.\n**Be careful with the butter knife.\u00a0 Also, this step may get messy.\u00a0 Avoid licking your fingers at any time to prevent spread of germs, and wash your hands at the end of this step if they are covered with butter! Step 5: SUGAR. Take the spoon and scoop up \u00be of a teaspoon of sugar.\u00a0 Leave the tortilla strips on the plate. Then take the spoon and gently sprinkle sugar evenly over entire side of one strip (butter side).\u00a0 Repeat this step until all strips have sugar sprinkled on them.\nRecommendations:\u00a0 Depending on how sweet you like your treats, you can add more or less sugar (\u00bd teaspoon-1 \u00be teaspoons). Step 6: CINNAMON. Now for the cinnamon!\u00a0 Take a large pinch of cinnamon and sprinkle it evenly over entire side of one strip (butter and sugar side). Repeat this step until all strips have cinnamon sprinkled on them.\nRecommendations:\u00a0 Depending on how much you like the cinnamon flavor, you can add more or less of the spice (1-3 pinches/strip). Step 7: PLACE IN MICROWAVE. Take the plate with the covered strips and place in the center of the microwave.\u00a0\n** Make sure that the tortilla strips are NOT hanging over the edge of the plate to prevent them from falling off and making a mess. Step 8: COOK. Type in your cook time and wait while the elephant ears are cooking up!\u00a0 Time are shown below; they vary with different microwaves due to wattage.\nOPTION 1:\u00a0 If you want your Elephant Ears FIRM, and CRUNCHY\u2026\n\u00a0\u00a0 600-800 watts \u2192\u00a0\u00a0 2 minutes, 45 seconds\n\u00a0\u00a0 801-1000 watts \u2192 2 minutes, 30 seconds\n1001-1200 watts \u2192\u00a0\u00a0 2 minutes, 15 seconds\nOPTION 2:\u00a0 If you want your Elephant Ears SOFT, and CHEWY\u2026\n\u00a0\u00a0 600-800 watts \u2192\u00a0\u00a0 2 minutes\n\u00a0\u00a0 801-1000 watts \u2192 1 minutes, 45 seconds\n1001-1200 watts \u2192\u00a0\u00a0 1 minutes, 30 seconds\n**Microwave with or without turntable is acceptable; may turn turntable ON or OFF. Step 9: TAKE OUT OF MICROWAVE. CAUTION: Plate will be hot!\u00a0 Leave the plate in the microwave for 1 minute before removing it.\u00a0 Then, using an oven mitt, grab the plate out of the microwave and set it wherever you plan on serving it.\n**Do not place the warm plate on a heat sensitive surface; you may want to place the plate on a heating pad. Step 10: ENJOY. For most enjoyment, serve and eat your elephant ears immediately.\u00a0 Your fingers may get a little messy, so grab a napkin. Then, pick up your tasty treat and enjoy!\u00a0\n**Elephant ears snack goes great with a cold glass of milk.", ["how-to-make-elephant-ears-in-a-microwave_0", "how-to-make-elephant-ears-in-a-microwave_1", "how-to-make-elephant-ears-in-a-microwave_2", "how-to-make-elephant-ears-in-a-microwave_3", "how-to-make-elephant-ears-in-a-microwave_4", "how-to-make-elephant-ears-in-a-microwave_5", "how-to-make-elephant-ears-in-a-microwave_6", "how-to-make-elephant-ears-in-a-microwave_7", "how-to-make-elephant-ears-in-a-microwave_8", "how-to-make-elephant-ears-in-a-microwave_9", "how-to-make-elephant-ears-in-a-microwave_10"]] [41398, "Introduction: How to Have Fresh Lemon Slices Year-round. AkA How to Make the Most of an Abundant Harvest!\nI don't know about you, but for me lemon is THE citrus. It smells great, can be used for desserts or to brighten pasta dishes, for cleaning and deoderizing ... but you knew that already! But what do you do when you have way more lemons from your tree than you can reasonably use?\nSimple!\nYou make sliced lemon ice cubes! Step 1: What You Need:. You really don't need much - there is a good chance you already have these lying around.\nClean lemons\nA muffin tin or a mini loaf tin\nLarge zipper type bag\nKnife and cutting board\nI have not tried it with limes, but I see no reason why you could not make that substitution. Step 2: Slice Your Lemons. Now, slice up your lemons! The thickness of the slices is really up to you. Do you like thin slivers in your water? Or a nice thick chunk for a pitcher?\nSlice accordingly.\nI prefer to remove the seeds as I go, but I have been told some people enjoy the seeds in the bottom of their water glass. So, deseed or not as desired! Step 3: Fill Your Tins, Part 1. Once you have your lemons sliced, place the slices in your muffin tins or mini loaf pans.\nA muffin tin would be excellent for single slices, where a mini loaf pan is great for freezing several together.\nI placed 3 slices per \"loaf\" for mine. Step 4: Fill Your Tins, Part 2. Now that your lemon slices are place, fill each section up with water. The lemon will float, this is fine.\nI find that filling each section to the brim makes it easier when it comes to remove the frozen sections. Step 5: Hot and Cold .... Ok so more freezing and room temp :D\nPlace your tin in the freezer. Be sure to find a spot where it can not only be level but also undisturbed until it gets solid.\nOnce they have frozen completely solid (at least overnight), remove the tin from the freezer and place it on the counter. You want to let it set out long enough to loosen in each compartment but not so long that the ice gets real slick with water. Step 6: Bag 'em Up!. Once the tray/frozen lemon water has warmed up enough that you can remove the sections, pop the ice cubes out and put them in a zipper style plastic freezer bag. You don't want to let them warm up too much here so that they don't stick together in the bag.\nNow, place the bag back in your freezer. You now have fresh lemon to enjoy whenever the desire strikes!\nServing ideas:\nIf you froze in muffin tins, take one ice cubes worth and put in your water glass. Enjoy icy lemon water!\nWant to look kind of fancy at a picnic or family dinner? Pop a couple muffin tin cubes, or 1 mini loaf cube, in your water pitcher in with your regular ice. Pretty and functional!\nHope this helps you make the most of your lemons!", ["how-to-have-fresh-lemon-slices-year-round_0", "how-to-have-fresh-lemon-slices-year-round_1", "how-to-have-fresh-lemon-slices-year-round_2", "how-to-have-fresh-lemon-slices-year-round_3", "how-to-have-fresh-lemon-slices-year-round_4", "how-to-have-fresh-lemon-slices-year-round_5", "how-to-have-fresh-lemon-slices-year-round_6"]] [41399, "Introduction: Pizza Bread. This is a recipe my husband and I cooked up when we needed something to do with our leftover spaghetti sauce. So this is really spagetti, pizza bread, but just Pizza Bread\u00a0has a nice ring to it. \u00a0(I like a nice cup of cool milk to go along with it,\u00a0especially\u00a0if I have a matching cup and plate set.) Step 1: Supplies. This recipe is really simple and you can just use your leftover spaghetti sauce. \u00a0This time we made the sauce special. Supplies: Spaghetti sauce Ground Turkey or Beef (we cooked up a pound and a quarter since that is how it came, but only used half.) Cheese Bread (we made italian seasoning bread in our bread maker) Garlic Salt (not shown; for seasoning the meat) Oil (for the pan to cook ground turkey) Utensils: Frying Pan Baking Sheet Wooden Spoon Cheese Grater Plates and forks for eating Step 2: Cook Your Meat, Shred Your Cheese. You will need to preheat the oven to about 300 degrees. Do this whenever, depending on how long it takes to heat up. We have a gas stove and it seems to get pretty hot pretty quick. Put oil in the frying pan and fry up your ground turkey. Once the meat is completely cooked, (we drain the excess water from the cooked ground turkey and added in garlic salt to the cooked meat before adding the sauce) add in the sauce and cook until the sauce is hot. While doing this, shred the cheese (or cut it up if you would like to just put on slices, I feel shredded melts better) and cut up the bread (if this isn't already done). Step 3: Prepare Your \"Pizzas\". Lay the slices on the pan and put the sauce/meat on them. Sprinkle on your cheese and put it in the oven. Cook them until the cheese is melted and the bread is getting toasty. We cooked them for about 7 to 8 minutes. Step 4: Enjoy. Pull them out of the oven and put them on plates. (Turn off your oven when you are done and use hot pads to get the pan out.) You will probably need a spatula, because they may stick to the pan. Eat! You're done! They are really simple and nice things to eat when you just need something quick and easy, especially if you had spaghetti the night before :) I would say it makes about enough for four or five if you use a whole bottle of sauce. Fini", ["pizza-bread_0", "pizza-bread_1", "pizza-bread_2", "pizza-bread_3", "pizza-bread_4"]] [41400, "Introduction: Sweet Squash Pancakes ~ Paleo Friendly (No Flour). Remember for the full story pop over to The Creative Fitness Channel where we have all the fun stuff, diet tips and recipes! So, I've been experimenting with new recipes and fruits and veggies, it's been an eye-opener! I'd seen so many recipes for Paleo pancakes including coconut and almond flour, but in the whole foods by me the smallest bag of flour is \u00a34.00!Now, whilst it may make some delicious pancakes, I for one just can't afford that, nor do I actually like coconut. I love the lifestyle of paleo but I hate the price tag.Gather the ingredients for your Sweet Squash Pancakes:1/2 cup of Butternut Squash (around 1/4th of a squash)2 Eggs1 Banana1 TBS of almond/hazel/walnutsCinamon/spices of your choice (optional) To start, remove the seeds, rinse off the pulp and dry over night. Crush with the nut of your choice in a blender until a fine powder comes from them. Step 1: To Start!. To start, remove the seeds, rinse off the pulp and dry over night.Crush with the nut of your choice in a blender until a fine powder comes from them.Add in your butternut squash and banana and honey to the blender, pulse until smooth. Step 2: Add Egg Last. now, you're adding your egg last, as you don't want beat them too much as they're toughen and your pancakes will be rubbery! So, add the eggs to the smooth batter and mix by hand,until a thick batter has formed. Step 3: To Cook!. (Not the best picture) Sorry!Heat your pan to medium-low and put a few tablespoons of batter into the frying pan.Spread out thinly with a plastic utensil until the pancake has firmed up. They take around 1 minute on each side as they're thicker then floured pancakes. It should look cooked, (matte in colour) flip over! This quantity of batter should make Five-Seven pancakes. Step 4: Enjoy!. Top with fruit; Blueberries, Raspberries, Strawberries, Bananas and accompany with a natural cream, how about a thick homemade greek yoghurt? Sweeten them up; with brown sugar or honey, spices or flavourings and natural fruit compotes and enjoy the beautifully naturally sweet pancakes.I put some 'mock' coco powder into the mix so mine were dark and gorgeous and I topped them with blueberries!~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~1/2 cup of Butter Squash | Serves 2 | Low Fat ~ Low GI ~ Low Sugar ~ Paleo2 Eggs | 1 Banana | Per 3 pancakes: 190 calories 1 TBS of almond/hazel/walnuts | Cinamon/spices of your choice (optional) Great with Yoghurt ~ Fruit ~ Honey ~ or savoury with sausage bacon and mushrooms! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Paleo doesn't have to be about savoury food, however, if you're living on the lifestyle of the Paleo diet it seems pointless to eat sweet foods as it fuels your bodies need for 'unnatural foods'.I have had pancakes twice this week as I had to experiment with this recipe but for me being on a new plan is about finding the balance of food that works for me, experiment with new flavours and breakfasts! Remember not all of my yummy recipes make it to the blog so always check out my Instagram for new updates!If you haven't already have a look at 'Paleo explained' my first week of Paleo Meals and my Paleo review too!*I am in no way affiliated with the PaleoDiet. I just like it :) Step 5: . ", ["sweet-squash-pancakes-paleo-friendly-no-flour_0", "sweet-squash-pancakes-paleo-friendly-no-flour_1", "sweet-squash-pancakes-paleo-friendly-no-flour_2", "sweet-squash-pancakes-paleo-friendly-no-flour_3", "sweet-squash-pancakes-paleo-friendly-no-flour_4"]] [41401, "Introduction: How to Velvet Chicken. \n The word \"velvet\" is a verb... sometimes. ;-) \u00a0It's the almost-secret poaching technique that's used to produce tender, succulent chicken, beef and pork at your favorite Chinese Restaurant.\nIf you've been frustrated by less-than-stellar stir-fry results at home, simple\u00a0velveting will take your stir-fry from mundane to extraordinary. \u00a0Your family will swear it's take-out. ;-)\nHere's how it's done with chicken:Ingredients:\n\t\t1 lb boneless, skinless Chicken meat, cut into thin\u00a0strips\n\t\t2 teaspoons Rice Wine (Saki) or Seasoned Rice Vinegar\n\t\t1 large egg white\n\t\t1 Tablespoon cornstarch\n\t\t1/4\u00a0teaspoon salt\n\t\t2 Tablespoons Canola or\u00a0Peanut Oil- divided\n\t\tWaterTools:\n\t\tMedium bowl\n\t\tWhisk\n\t\tColander\n\t\tlarge skillet\n\t\tSlotted spoon\n\t\t\u00a0Preparation:\nWhisk the egg white, cornstarch, rice wine, salt and 1 Tablespoon of oil in a medium bowl until smooth.\nAdd the sliced chicken and stir until coated.\nRefrigerate (marinate) 30 minutes. Drain in colander.\nAdd 1-2 inches of water plus 1 Tablespoon oil to the skillet. \u00a0Bring to a full boil over high heat. \u00a0\nReduce the heat to medium-low. \u00a0Immediately add chicken strips, individually, to the almost-boiling water. \u00a0Stir with slotted spoon so they don't stick together.\nOnce the water comes back to a barely-bubbling simmer, cook the chicken strips for 1 minute longer, stirring occasionally.\nAfter 1 minute, remove the chicken with a slotted spoon into the colander to fully drain.\nPut the drained strips into bowl and cover with plastic wrap.\nThe chicken strips are warm, fully cooked and ready to be added to your favorite stir-fry. \u00a0\nNeed a delicious Stir-fry recipe? \u00a0Try one of my favorites: Black Pepper-Garlic Chicken.\u00a0", ["how-to-velvet-chicken_0"]] [41402, "Introduction: Edible Advent Calender. Has any one ever heard of an edible Advents calender ?Ha! here is a delicious cookie in the form of an edible\u00a0 Advent calender. This is some thing very interesting for the kids to play around with different food colours and\u00a0 I am sure the kids will have great fun doing an edible advent\u00a0 calender.\nThis simple recipe is with brown sugar,(I didn't want to use white sugar)and is really tasty,but the colours are not exactly the same.\u00a0 because of the brown sugar,So if you really want the same bright\u00a0 colors you could try with white granulated sugar. Step 1: Ingredients. 4 Cups all purpose flour ,plus more for surface\n1 Cup butter\n1 tea spoon baking powder\n1/2 Tea spoon coarse salt\n2 Cups brown sugar\n2 Large eggs\n2 Tea spoons vanilla\nFood colouring of your choice\nA little bit desicated coconut\nDifferent types of nuts\nCandied fruitsFor Icing\n100gr icing sugar\n4 teaspoon hot waterOther requirements\nScissors\nThin cardboard\nPencil\nRuler\nGloves\nFoil paper\nCling film\nElectric\u00a0 beater\nKnife\nBaking tray\n2 candles (option) Step 2: Combine Together. Beat butter and sugar with a mixer on medium speed until\u00a0 fluffy,for about 5-8\u00a0 minutes.Beat in eggs on at a time.Reduce speed to low. Step 3: . Whisk together flour, baking powder, and salt until combine.Add vanilla and mix together. Step 4: Add Colors. Divide the dough in to 7 portion.It depends on how many colors you want to make the use.If you want to add more colors then divide it\u00a0 in to the required amount of portion.For the base take a big amount\u00a0 and for the rest of the colors its up to you.I just made it in to small portions.\nSpread a piece of foil paper,\u00a0 and wear your gloves ,then one by one add the colors to the dough.\nWrap them up with cling film and refrigerate for about 1-2 hours until you clean up the place.The dough has to become hard. Step 5: Make the Template. Make the template with a thin cardboad,and number them and\u00a0 divide in to 24.You can design your own calender\u00a0 the way you want.I created a little house.\nBefore you cut the template\u00a0 in to pieces roll out the green dough for the base and cut the cookie dough\u00a0 to the template size.Then you refrigerate the base. Now cut the template along the lines in to 24 pieces.Your kids would love to do this. Step 6: Cut the Parts of the House. One by one take the harden dough ,roll them out and cut out the desired colors for each numbered\u00a0 piece.Leave them back in the refrigerater.You could choose your own colors to fit in to each part of the house.The numbered cardboard is also on it,otherweis the pieces gets mixed up as there are so many triangles. Step 7: Sprinkle Nuts and Assemble. Once the\u00a0 base is hard, take off from the fridge, sprinkle any type of thin nuts over it. Don't make it bulky.I love the caramalised sunflower seeds.This is one of my favourite and it is thin ,so I sprinkled over the base.Now get your colored pieces of cookie dough and start assembling in order.Do not take every thing out together at the same time ,as it will become soft.Once you have completed pasting the parts over the base it has to be refrigerated over again until it becomes hard.I\u00a0 left it in the fridge\u00a0 again for an hour Step 8: Icing. Sift the icing sugar and stir in to the hot water until smoth. Step 9: Bake and Pipe. Bake for about 13-15 min.I left it extra 3 minutes because it is a bit thick.\nUse a small freezer bag or a paper piping bag and cut off one corner.Pipe the icing along the dough joins..I placed\u00a0 a cranberry in the middle before the icing\u00a0 gets hard.Cut a slightly\u00a0 larger opening in the freezer bag/piping bag\u00a0 and pipe the\u00a0 icing along the edges of the house.Wow.. looke really good.This is the first time I have done this piping and I can't believe that I made this and it has come out so nice\u00a0 :) Step 10: Decorate. Pipe the numbers 1 to 24 inside the sections and attatch the nuts and cranberries\u00a0 with a little icing.Sprinkle the desicated coconut along the two lines. Refer picture.\nOPTION - You can try this with sweets and candies too.\nThank you very much for taking time to view my Edible\u00a0 Advent calender.If you have any questions you are most welcome.\nPlease caste your votes as this is an awesome Ibles.", ["edible-advent-calender_0", "edible-advent-calender_1", "edible-advent-calender_2", "edible-advent-calender_3", "edible-advent-calender_4", "edible-advent-calender_5", "edible-advent-calender_6", "edible-advent-calender_7", "edible-advent-calender_8", "edible-advent-calender_9", "edible-advent-calender_10"]] [41403, "Introduction: Ultimate Maltesers Milkshake . ULTIMATE MALTESERS MILKSHAKEFOLLOW ME ON SOCIAL MEDIA! YouTube: https://www.youtube.com/channel/UC6-aoDG0ePzoI_8M...Twitter: https://twitter.com/FactoryTreat Instagram: https://instagram.com/treat.factory/ Tumblr: http://treatfactory.tumblr.com/ Facebook: https://www.facebook.com/pages/Treat-... Website: http://www.thetreatfactory.com/ Step 1: PULSE & BLEND. 111g Maltesers 6 Scoops Vanilla Ice Cream 236ml Milk Add the maltesers to a blender and pulse to form fine crumbs. Add the milk and ice cream and blend until the mixture is homogeneous. Drip melted chocolate round the sides of your glass and add some crushed up maltesers at the bottom. Fill your glass with the milkshake and top with some more maltesers. Step 2: ENJOY. ", ["ultimate-maltesers-milkshake_0", "ultimate-maltesers-milkshake_1", "ultimate-maltesers-milkshake_2"]] [41404, "Introduction: Black Lemonade. Black lemonade is a refreshing drink that gets its black color from activated charcoal. Activated charcoal has many health benefits including: preventing hangovers, whitening teeth, anti-aging, and removing toxins from the body. It works by bonding to toxins which get carried out of the body through elimination. (There is a much more scientific explanation of how this works in the link above.)*Please note that I am not a doctor so do your homework before taking activated charcoal for yourself! It can interfere with some medications. Step 1: Recipe. Black lemonade is a quick and simple recipe requiring just a few ingredients. You probably have most of them in your kitchen already...except the charcoal.Black Lemonadejuice of one lemon1-2 capsules activated charcoalstevia or maple syrupwatericeInstructionsCut lemon in half and squeeze it with a juicer releasing the juice. Make sure to pick out any seeds that may sneak in. Add lemon juice to a 16 ounce glass. Break open 1-2 activated charcoal capsules (check dosage on your bottle or container), add to the lemon juice, and stir to combine. Fill glass to the top with ice and add water. Stir in sweetener to taste. I used 5 drops of stevia. (I like it tart!)Garnish with a slice of lemon. Drink and enjoy!**It is important to drink enough water when taking activated charcoal. Some of you may ask 'Why not just take the capsule instead of mixing it in a drink?'. I do this simply so I know that I am consuming enough water to circulate the charcoal well enough in my system. Plus, since activated charcoal has no flavor, the lemonade is delicious!! :)", ["black-lemonade_0"]] [41405, "Introduction: The Bacon Bowl. The most amazing creation of all time! THE BACON BOWL! YES!\nYou can actually eat the bowl! Simply interlace the bacon strips in a frying pan and cook. What could be easier!\nThe finished example is filled with scrambled eggs and of course liberally sprinkled with ------ BACON BITS!", ["the-bacon-bowl_0"]] [41406, "Introduction: Bacon Shortbread Cookies!. So Easy and Sooooooo yummy!!!\nRecipe:\n2 cups of Butter softened\n1 cup of Brown Sugar\n4 1/2 cups of Flour\n1 cup of Cooked Bacon Chopped\n(bake at 325 degrees for around 20 minutes) Step 1: Step One Combine. Cream the Butter and Sugar together (AKA beat the crap out of it with a rubber spatula until smooth)\nThen gently mix in the flour (so you don't make a huge mess like I did :)\u00a0\n*it's a pretty dry dough, you may think you added too much flour, but just keep working at it. Using your hands helps (and then you can lick them clean;)\nMix in your Bacons!\nIt's as simple as that! Step 2: Step Two Shape and Poke. Flop that yummy dough onto a floured surface.\nShape into a large rectangle or whatever your favorite shape is. Maybe a trapezoid or a parallelogram? (really testing your memory skills from geometry class)\nNow cut that shape into many smaller versions of your favorite shape (for easier transferring and eating :)\nStab them with a fork a few times (or they will poof up in the oven) Step 3: Step Three Bake and EAT!. Take these dudes out of them oven and put them in your mouth!\nThey go great with a hot cup of coffee or some yummy Bacon Hot Cocoa!", ["bacon-shortbread-cookies_0", "bacon-shortbread-cookies_1", "bacon-shortbread-cookies_2", "bacon-shortbread-cookies_3"]] [41407, "Introduction: DIY Almond Butter Chips. You know all about peanut butter chips. I mean, they're delicious. But have you ever even dreamed about almond butter chips? Well, even if you didn't, I did for you, and I have something delicious to offer up: a recipe for DIY almond butter chips. This tutorial was originally seen on CakeSpy. Step 1: Assemble Your Ingredients. You'll need: 1/3 cup almond butter1 tablespoon softened unsalted butter 1/3 cup confectioners' sugar 1-2 tablespoons milk pinch sea salt Step 2: Mix Your Ingredients. . In a large bowl (or in a stand mixer) cream the almond butter, butter, and confectioners' sugar until everything comes together. Chances are it's a somewhat mealy mixture.Now, pause your mixing and add the milk, a touch at a time, until niiiiice and creamy and as smooth as it can be considering the texture of the almond butter. It should be thick, but have a consistency where you feel like you can pipe it. I say 1-2 tablespoons of almond butter because you may not need it all. Oh, and stir in that salt. It makes the morsels extra-royale tasty. Step 3: Load the Mixture Into a Bag and Pipe. Go ahead and load the mixture into a piping bag or a ziploc bag with a corner cut off (as you can see the corner is not yet cut off in my picture). Pipe onto a parchment-lined or silicone sheet. Step 4: Freeze Before Using. Place the finished morsels in the freezer until completely set; store in an airtight container in the freezer until ready to use.Note: These chips/morsels make a fantastic dessert topping, a tasty snack by the handful, and they can be used for baking. They don't hold their shape quite as well as store-bought peanut butter or chocolate morsels, but as long as they are frozen before being added to a cookie dough, they will hold their shape. To illustrate, here is an I've added a photo of a cookie that I baked with some of the morsels on top. See how they get melty, but don't melt entirely?", ["diy-almond-butter-chips_0", "diy-almond-butter-chips_1", "diy-almond-butter-chips_2", "diy-almond-butter-chips_3", "diy-almond-butter-chips_4"]] [41408, "Introduction: S'more Sundae & 3 S'more Ideas. I\u00a0love S'mores.Especially with Golden Grahams.I could eat\u00a0s'mores for breakfast.I love s'mores in my lunch, and epsecially for dessert.Here are few ways that\u00a0I pair up the delicious trio that makes up s'mores.Good S'morning *** S'more Party Mix *** S'more Snacks Mix *** S'more Sundae\nIf you haven't checked out my Smore's pops instructable, here is the link. Step 1: Getting Started. Main Ingredients:\nGolden Grahams Cereal\nMini Marshmallows\nMini Chocolate Chips\nOptional Ingredients:\nIce Cream\nChocolate milk\nMilk\nChocolate Syrup Step 2: Mix It Up. Pour all of the desired ingredients in a bowl or ziplock baggie and mix thoroughly. Step 3: Now It's Time to Create Your Masterpiece.. For the Good S'morning, pour the\u00a0 s'more mixture into a bowl with either chocolate milk or regular milk and enjoy!\nFor the S'more Party Mix, just pour the s'more mixture into a big bowl for your party guests or into multiple small bowls for each table.\nFor the S'more Snacks\u00a0 Mix, just pour the s'more mixture into a baggie or small covered container and you and/or your kids are ready to go.\nFor the S'more Sundae, add any flavor of icecream\u00a0 into a bowl and top with the good crunchy s'more mixture.\u00a0You can add whip cream, cherries, nuts, anything\u00a0 your tastebuds desire.\u00a0", ["4-smore-ideas_0", "4-smore-ideas_1", "4-smore-ideas_2", "4-smore-ideas_3"]] [41409, "Introduction: R...MurphyHotPot. R...MurphyHotPot Step 1: . We call this R...Murphy as for some reason it feels Irish, I suppose you could replace\nthe 1kg of Organic Leek with Cabbage...tasty... Step 2: . Floury Organic Potatoes like 3kg of King Edwards are a good choice, a Redskin\nSpud\u00a0 gives a more waxy texture, you choose... Step 3: . Of all the vegetable\u00a0protein I find 200g of Ham flavour the one. Step 4: . Vegetable Bouillon for the seasoning, a Bay leaf and plenty of black/green Pepper. Step 5: . With the seasoning in a large jug add...1litre of boiled Water, stir with a woodspoon till 3Tspoons of Bouillon has dissolved, in with the Bay and Pepper, you can put some of a\n100g of Vegan Cheddar Cheese grated into your gravy, save the rest for the top. Step 6: . Now, in a large oven dish with a lid, layer slices of\u00a0 Potato-Leek-Potato-Protein ending with Potato.\nSprinkle the Vegan Cheddar you have left on the top of the Potatoes before you put\u00a0 in the oven.\nit just makes a nice change. Step 7: . Cook in a hot oven with the lid on, take the lid off after half an hour, bake till Potatoes\nare soft and top is nicely brown and crispy. Step 8: . You can cook this dish in a pan on the top of your cooker, just replace the Cheese with a\nlittle Olive Oil, cook it long and slow till your Potatoes fall apart. A good one for a cold day.\nLeave to settle and cool for about 10 minutes before serving, serves 5 or six.\nA little home made mustard goes well with this meal. Step 9: . p.s. Construtive critism on this Instructable will be appreciated.", ["rmurphyhotpot_0", "rmurphyhotpot_1", "rmurphyhotpot_2", "rmurphyhotpot_3", "rmurphyhotpot_4", "rmurphyhotpot_5", "rmurphyhotpot_6", "rmurphyhotpot_7", "rmurphyhotpot_8", "rmurphyhotpot_9"]] [41410, "Introduction: Cupcake Hamburgers and Cookie Fries. I saw many people doing these \"Hamburger Cupcakes\", so I said to myself \"Why don't I do Hamburger Cupcakes and Cookie Fries as well?\", and started baking.Many people use fondant to make cheese, lettuce and tomatoes, but I didn't want to use fondant or food colouring. So please don't mind it. Step 1: The Ingredients. For the Vanilla Cupcake:115 g/ 4 oz butter, softened175 g/ 6 oz caster sugar1 1/2 tsp vanilla extract(I didn't have vanilla extract, so I used vanilla powder instead)2 large eggs175 g/ 6 oz self-raising flour1 tsp baking powder4 tbsp milkFor the Chocolate Cupcake:*Just separate half of the Vanilla Cupcake dough, and add 2 tbsp cocoa powder*For the Cookie:1 cup of flour1/2 teacups of starchA pinch of salt75 g butter, softened1/2 teacups of sugar1 egg yolk1/2 vanillaOrange peel Step 2: Make the Vanilla Cupcakes. For the vanilla cupcakes, preheat the oven to 180 oC/ fan 160 oC/ 350 oF/ Gas Mark 4. Line a muffin tin with 12 muffin cases. Put the butter, sugar and vanilla extract in a bowl and whisk until pale and fluffy. Gradually add the eggs and whisk well. Sift in the flour and the baking powder, fold in and then stir in the milk. Step 3: Chocolate Cupcakes. Pour only half of the vanilla dough in the cupcake pan, and add cocoa powder. Voila, you now have the chocolate cupcake dough. Pour it in too, and bake it for 20 minutes. Step 4: Cookie Fries. Stir in all the ingredients except the flour and starch. After mixing them, add in the flour and starch too. Between two wax paper sheets, spread the dough as thick as 0.5 cm(Sorry about my English, I forgot it a little). Then, put the dough in the fridge and wait for one hour. Take the cookie dough out, and cut it like french fries. Put it in the oven at 180 oC for 8-10 minutes. Step 5: Decorate Them All. Cut the Vanilla Cupcakes in half, and cut off the top of the Chocolate Cupcakes. You can use whipped cream like mayo. Take the cookie fries out, and enjoy! Step 6: And Voila!. Please like if you found this tutorial useful, and check out my new instructables(that will be coming out soon!)", ["cupcake-hamburgers-and-cookie-fries_0", "cupcake-hamburgers-and-cookie-fries_1", "cupcake-hamburgers-and-cookie-fries_2", "cupcake-hamburgers-and-cookie-fries_3", "cupcake-hamburgers-and-cookie-fries_4", "cupcake-hamburgers-and-cookie-fries_5", "cupcake-hamburgers-and-cookie-fries_6"]] [41411, "Introduction: Gluten Free Chicken Nuggets. These gluten free chicken nuggets are amazing and taste like candy!\u00a0\u00a0 They are honestly better than any other chicken nugget I've ever had....with or with out gluten.Ingredients:\n1/3 cup unsweetened finely shredded coconut (NOT coconut flour)\n1/3 cup sugar\n1/3 cup cornmeal\n1 stick of butter\n1 or 2 boneless skinless chicken breasts (depending on how many people you are cooking for)\n2 eggs\nsalt/pepperInstructions:\nUsing kitchen scissors, cut up your chicken into 1-2 inch nugget size pieces.\u00a0 Set aside.\nMelt the entire stick of butter in a frying pan over medium heat.\u00a0 Don't gag....butter is awesome.\u00a0 Mix the coconut, sugar, and cornmeal in a bowl.\u00a0\u00a0 Add in a few twists of salt and pepper.\u00a0 Mix well.\u00a0\u00a0 With a fork,\u00a0gently mix your two eggs in a\u00a0small\u00a0bowl (for dipping).\u00a0\u00a0 Dip each piece of chicken in the egg, then in the coconut mixture.\u00a0 Carefully (and slowly so you don't burn yourself) drop the chicken pieces in the frying pan.\u00a0 Flip after a few minutes and cook until they are golden on each side.\u00a0 Remove to a plate to cool off.\u00a0 Eat with your fingers off the plate....try not to eat them all at once.\nStore in fridge, reheat in microwave.\u00a0 They are amazing cold too.\u00a0\u00a0\u00a0 You can increase the amount of \"breading\" to as much as you need for the amount of chicken you are cooking, just be sure to keep the ratio of the coconut, sugar and cornmeal as 1 equal part each.\u00a0", ["gluten-free-chicken-nuggets_0"]] [41412, "Introduction: Super Easy Potato Soup. Great with toast or garlic bread! Step 1: Method. 1/2 cup milkcrispy turkey bacon (optional)grated cheese as needed1/2 small onion, choppedHungarian Vito seasoning1 heaping tsp ground black peppergarlic saltgreen onion, thinly sliced3 large potatoes, peeled, boil/steam/bake1 handful all purpose flour2-3 tbsps margarine1 1/4 cup water (or as needed)Hungarian paprikaMash cooked potatoes, no lumps!, set asideMake roux by heating margarine in medium heat, saute onion until translucent, then add in all purpose flour, mix well, do not get burnt, pour in milk, stir well.Add in mashed potatoes, stir well, then add in water as needed to make the consistent of soup as desire.Add in seasoning, pepper, and garlic salt, stir well.Serve warm with shredded cheese, green onion, paprika, and turkey bacon ", ["super-easy-potato-soup_0", "super-easy-potato-soup_1"]] [41413, "Introduction: Brownies in a Jar. Brownies are one of my favorite sweets ever!!!! They are so fudgy, chocolatey and decadent and as far as I know my friends love them as well. So I thought that I would give my friend Vlady a jar full of brownie ingredients for Christmas! It is such a simple and lovely gift to make and receive because then you they can make brownies whenever they want! This recipe makes quite a large brownie 20cmx28cm brownie tin.It is a visually appealing gift and who wouldn\u2019t love to receive brownie mix as a present?? Step 1: Ingredients and Equipment. Ingredients-3/4 Cup white sugar-3/4 Cup brown sugar-3/4 Cup plain flour-3/4 Cup cocoa powder (unsweetened)-1/2 Cup white chocolate chips-1/2 Cup milk chocolate chipsEquipment- 1 Litre glass jar- 1-2 Plastic zip lock bags- 1 Large spoon + 1 medium spoon- Red or Colourful felt/ material- 1 Rubber Band- Black Thread- Small card (for writing baking instructions)- Pen Step 2: Attach Card to Jar. Cut a small hole in the card. The best place is along the fold of the card then feed some thread through the hole and place a rubber band on the thread. tie a knot in the thread. Place the lid on top of the jar and put your chosen material on top. Then secure this in place with the rubber band and card. Remove the decorated lid and prepare the dry ingredients to be added. Step 3: Make the Instruction Card. With the attached card make sure to include the following information. Preheat your oven to 160 degrees Celsius for a fan forced oven. Grease and line a 20cmx28cm brownie tin. In a large bowl whisk together the contents of the jar then add 3 beaten eggs, 1/2 cup melted butter and 1/2 cup vegetable oil and mix until well combined. Then bake in the oven for 35-45 minutes until a wooden skewer comes out clean. Step 4: Layer the Ingredients in the Jar. This is a really simple gift to make but there are a few tricks that I have found when making these brownie jars. It is really important to put the finer ingredients like caster sugar in the jar first. If you put it above the cocoa powder it can sift through it, mixing up the layers. So To start I place the caster sugar in a ziplock bag and pour it to the bottom of a clean 1 liter jar to make it relatively flat. Then with a spoon place the cocoa powder on top of the sugar and pat it down flat. Then add the plain flour on top of the cocoa powder and flatten it down. Then add the brown sugar on top of all the rest of the layers and flatten this down, brown sugar will require more flattening than the other layers. Then finally add the chocolate chips on top. Step 5: Seal the Jar. Once your ingredients are in the jar tightly close the lid and do any further decorations you desire (You could draw on it with colourful markers of paint).This is such a great gift to make and you can use any left over fabric or cards for decorations. You can even get kids to help out with this and alternatively you could make smaller jars but you would need to alter the added eggs, butter and oil accordingly.I also would recommend adding some sort of nut like macadamia or walnuts when cooking the brownies if you like nuts.", ["brownies-in-a-jar_0", "brownies-in-a-jar_1", "brownies-in-a-jar_2", "brownies-in-a-jar_3", "brownies-in-a-jar_4", "brownies-in-a-jar_5"]] [41414, "Introduction: The Garlic Oil - When You Inviting Mr. Vampire to Halloween Dinner. This Halloween, you might need this oil to find out who the vampire among your dinner guest, Nah!Or maybe you just try to cook some Asian Food for impressed your Asian Fellas.Saute the garlic is a must on Asian Food Step 1: The Ingredient. 1. Garlic2. Candlenut3. Sesame Oil (1-2 tbs)4. Melt Margarine (250 gr)You need some Garlic and candlenut as the picture to have a small jar Garlic Oil** I'm so sorry, i was forget to photo the sesame oil and melt margarine. But i believe, you know what i mean :p Step 2: Preparing the Garlic. 1. Remove the peel2. Chop garlic as small as you can3. Put it on small jarOne of my chinese chef was told me, to have the maximum flavors that you need to hit the garlic first then chop it Step 3: And the Candlenut. 1. Crush the candlenut until finely pounded2. Put it on jar same as the garlic wasYou can replace with the candlenut powder, but i guarantee you will love the fresh aroma from the finely pounded Step 4: Margarine Times. Added the 250gr melt margarine to the jar, make sure the garlic and candlenut fully submerged Step 5: Closing by the Sesame Oil. 1. Spread 1 or 2 tbs sesame oil evenly2. Stir it light and close the jar Step 6: Using the Garlic Oil. I always using this Garlic Oil for Seafood Fried Rice, Stir Fried Vegetables, addition on marinated asian barbeque, omellete and any Asian Food.The garlic oil doesn't need to put on chiller or freezer. Just keep it on air-tight jar or locknlock, it will still fresh approx 2 weeksOn Halloween dinner, i usually serve Asian food with many garlic and i did it in purpose ;)** I'm sorry if my english so bad, i'm still learning", ["the-garlic-oil-when-you-inviting-mr-vampire-to-hal_0", "the-garlic-oil-when-you-inviting-mr-vampire-to-hal_1", "the-garlic-oil-when-you-inviting-mr-vampire-to-hal_2", "the-garlic-oil-when-you-inviting-mr-vampire-to-hal_3", "the-garlic-oil-when-you-inviting-mr-vampire-to-hal_4", "the-garlic-oil-when-you-inviting-mr-vampire-to-hal_5", "the-garlic-oil-when-you-inviting-mr-vampire-to-hal_6"]] [41415, "Introduction: Clay Bacon. Step 1: Material. To make this clay bacon strip, you need to purchace air dry clay Step 2: Conditioning. If your clay is firm, condition it by squeezing it. Step 3: Additional Conditioning. Add water yo your clay if it turns crumbly Step 4: Shape. Shape the clay into a rectangle. Then let it air dry Step 5: Paint. Coat the clay in brown paint Step 6: Paint Details. Paint on pink stripes after the brown coat drys Step 7: Fineshed. You r done! Thanks for watching! Please comment(only positive), and favorite! Bye!", ["clay-bacon_0", "clay-bacon_1", "clay-bacon_2", "clay-bacon_3", "clay-bacon_4", "clay-bacon_5", "clay-bacon_6", "clay-bacon_7"]] [41416, "Introduction: Cherry/Blueberry Croissants. Quick and easy dessert recipe for busy days and ready in 30 minutes or less. Step 1: Ingredients:. 2 (8.0 oz.) cans Pillsbury\u2122 Original Crescent Dinner Rolls1 (21 oz.) can Cherry Pie Filling 1 (21 oz.) can Blueberry Pie Filling1 tsp. lemon zest1 tsp. almond extract2 tbsp. unsalted butter, melted Corse sugar, as desired Step 2: Oven:. Preheat oven to 375\u00b0. Step 3: Crescents:. Unroll dough; separate into 16 triangles.Note:To save time and prevent messes, I unroll, assemble and bake the fruit crescents on parchment paper. Step 4: Cherry Filling:. In a small bowl, combine cherry filling with almond extract. Mix well to combine. Step 5: Blueberry Filling:. In separate bowl, combine blueberry filling with lemon zest. Mix well to combine. Step 6: Assemble:. Spoon about 1 tbsp. of fruit mixture onto the base of each dough triangle. Step 7: . Carefully, roll up loosely and turn ends into, to form a crescent shape. Step 8: . Brush with butter. Sprinkle the sugar. Step 9: . Place on parchment paper lined cookie sheet, or bake on a bread stone. Step 10: . Place in preheated oven and bake for 13-16 minutes, or until a golden brown. Step 11: . Cool slightly, serve warm!!!!! Step 12: . A new creation. When my children were younger, rainy days were not gloomy; I'd bake either a cake or cookies for them! And sometimes dance in the rain for fun! As of today, it's been 6 days... rainy, winding, thunder and lightening. So, either I build an ARK or bake!", ["cherryblueberry-croissants_0", "cherryblueberry-croissants_1", "cherryblueberry-croissants_2", "cherryblueberry-croissants_3", "cherryblueberry-croissants_4", "cherryblueberry-croissants_5", "cherryblueberry-croissants_6", "cherryblueberry-croissants_7", "cherryblueberry-croissants_8", "cherryblueberry-croissants_9", "cherryblueberry-croissants_10", "cherryblueberry-croissants_11", "cherryblueberry-croissants_12"]] [41417, "Introduction: Pirate Ship Cake. We are amateur bakers who decided to take a leap into cake sculpting and decorating.\u00a0 This was our first time using fondant and modeling chocolate, which we made ourselves.\u00a0 If nothing else, it tastes fantastic. Step 1: Ingredients. 3 boxes of cake mix(or tripled recipe of cake)--try to use a pound cake or other dense cake, as it will be more stable\nfrosting(lots of it)\nModeling chocolate(there are tons of recipes online-it consists of chocolate(melted) and corn syrup stirred together until it forms a paste)\nFondant(we used the marshmallow fondant recipe--a bag of marshmallows + 3 tbs water + powdered sugar(enough to make it form into a ball), then kneaded until smooth and shiny and not sticky)\npretzels(for railings and supports)\nfood coloring(mostly brown and black)\npaint brushes\npatience and dedication Step 2: Bake the Cakes. We baked a tripled recipe of cake from a box(for time purposes), and divided it between a 9x13 and half sheet cake(1.5 boxes in each pan).\nLet the cakes cool completely before handling.\u00a0 Step 3: Stack the Cakes. Level the 9 X13 cake so that the top is flat.\u00a0 Do not cut this cake in half!\nFill the top with icing(something thick so that it doesn't fall or slip).\nCut the half sheet cake in half(so a quarter sheet) lengthwise.\u00a0\nTake one half of the half sheet cake and stack it on top of the iced 9 X 13 cake. Step 4: Determine the Basic Shape of Your Cake. Sketch out a basic shape for the ship.\u00a0 Ours had two upper levels on the back that were offset by about an inch off the back of the cake.\u00a0 We also had a smaller level in the front of the ship.\nOnce you have the basic shape of the base layer, carefully carve the stacked cakes into that shape.\u00a0 Hold off on the upper levels(that's in the next step.) Step 5: Add the Bow and Stern of the Ship. Using the leftover cake in the half sheet pan,\u00a0 cut out the shapes that you want for the bow and stern of your ship.\u00a0 We used two strips(about 2.5 inches wide and the width of the stern long) to make the upper levels of the stern and a square that we carved to match the bow for the upper levels of the bow.\nBefore stacking these pieces, frost the top of the base layers or else your cake will fall.\u00a0 Be sure to frost each layer before stacking another on top of it.\u00a0 Step 6: Add Supports If Needed. We used pretzel sticks as supports so that the entire cake was edible.\u00a0 We put about 5 or 6 per level in the stern and 3 or 4 in the bow.\u00a0\nPush the supports into the cake, but make sure to push them straight down so you don't break the cake.\u00a0 Step 7: Frost the Sucker. This step will require a significant amount of icing, but it's the easiest part of the decorating process.\u00a0 Make sure you fill in any gaps or holes that may have inadvertently appeared with frosting ;)\nThe frosting will help the fondant stick to the cake. Step 8: Roll Out Your Fondant and Cut Into Strips. We used a combination of marshmallow fondant recipes we found online(very easy to find) to cover our cake.\u00a0\nRoll out the fondant, reserving about 1/4 of the batch for the sails.\u00a0 Roll the fondant to about 1/8 inch.\u00a0\nCut fondant into about 1 inch strips, trimming uneven edges as you go(make sure your lines are fairly straight so that the fondant winds up looking like wood planks).\u00a0 Step 9: Put Fondant on Cake. Once you have your strips, begin placing fondant strips on cake horizontally, beginning at the bottom of the cake.\nIf your fondant isn't sticking, add another thin layer of icing to help it stick.\u00a0 Lay the strips on the cake from bottom to top, trimming at corners and places the fondant goes over edges.\u00a0 Cover the entire cake in these fondant strips.\u00a0 Step 10: Paint the Cake. Put some food coloring into a small bowl (if using thicker dye on a plate).\u00a0 It helps to have a cup of water handy for mixing and rinsing brushes.\nWe used a fan brush to paint the brown onto the cake in a horizontal direction, which gave us a nice wood look.\u00a0 Paint one to two layers of color onto your fondant(depending on the thickness of the dye) until the whole cake is covered in brown. Step 11: Make the Railings for the Sides of the Ship. Using the pretzel sticks, make the railing on the sides of the ship.\u00a0 Push pretzels about halfway into the cake(half is sticking out) along the sides of the cake.\u00a0 To make the top of the railing, push pretzel sticks into the higher levels horizontally so that it sits on top of the vertical pretzels (see pictures).\u00a0 Step 12: Modeling Chocolate!. If you are making modeling chocolate(bless your soul), find a recipe that shows you a picture of what the chocolate is supposed to look like when you are done.\u00a0 We used white chocolate modeling chocolate for all of our figures.\nDying modeling chocolate(which we used for the mast and other pointy wooden parts) is very easy, but very messy.\u00a0 Simply add some dye to the middle of a kneaded chunk of modeling chocolate and knead until color is distributed.\nWhen working with modeling chocolate, make sure either your hands are always cold or you are working in a cool environment.\nWhen finished making figures, paint to your liking using food coloring/dye.\nWe make a Captain Jack Sparrow character, an Elizabeth Swann character, a monkey, the masts(minus the sails), and the ship's wheel out of modeling chocolate.\u00a0 I would not recommend using it for the mast because it is very large and very unstable when it get warm.\u00a0 I would probably use either a wooden dowel or a large pretzel rod the next time for the mast.\u00a0 The characters were relatively easy, consisting of mostly circles for heads, triangles and rectangles for bodies, and cylindrical shapes for limbs.\u00a0 We attached them using toothpicks, just barely pushing each piece together.\u00a0 Step 13: Roll Out the Sails. Using the reserved fondant, cut 4 pieces.\u00a0 2 should be larger than the other 2(top sails and bottom sails).\u00a0\nOnce cut, roll out each piece of fondant so that it is as thin as you can get it without tearing.\u00a0\u00a0\nCut each piece into rectangles(again 2 large, 2 medium sized).\nWe painted our sails black; you do not have to paint them if you do not want to. Step 14: Make the Mast. We rolled out modeling chocolate(after dying it brown), and made a long log with four logs placed across the large log to hold the sails.\u00a0\nPlace the fondant sails carefully onto the mast frame and push slightly to make stick.\nFreeze immediately if using modeling chocolate or it will be too soft and sticky.\u00a0 Step 15: All Aboard!. Assemble the cake.\u00a0\nAdd the mast to the cake(we put it on the second layer towards the stern), and add the figures around it.\nUnfortunately, it was a very hot day out and the house was incredibly warm, so our cake started to sag a little by the time we got the pictures finished.\u00a0 In theory, it should have been a very cool cake had it been somewhat cooler out.\u00a0 But it was still awesome.\u00a0 The last picture is of the destroyed cake after our roommates got to it.\u00a0 Yummy yummy.\nHope you enjoyed this instructable and let us know how your cake turns out!", ["pirate-ship-cake-2_0", "pirate-ship-cake-2_2", "pirate-ship-cake-2_3", "pirate-ship-cake-2_4", "pirate-ship-cake-2_5", "pirate-ship-cake-2_6", "pirate-ship-cake-2_7", "pirate-ship-cake-2_8", "pirate-ship-cake-2_9", "pirate-ship-cake-2_10", "pirate-ship-cake-2_11", "pirate-ship-cake-2_12", "pirate-ship-cake-2_13", "pirate-ship-cake-2_14", "pirate-ship-cake-2_15"]] [41418, "Introduction: Burger Smoothie. This is how to make a manly burger smoothie.-first. Gather up all condiments that you put on a burger. For mine I'll be using ketchup, lettuce, pickles, and onion. -second. Put all hard foods in bags and freeze them. Not the ketchup or mustard if you use them. -third. Soak bun just a little bit with water and put in the freezer. While the condiments are cooking cool the burger. You can add cheese or not. I used American white cheddar cheese.Blend them together anyway you want. ADD BUTTER!", ["burger-smoothie_0"]] [41419, "Introduction: Egg in a Cup. Warm breakfast is good for the tummy :) Step 1: Ingredients and Method. Two slices of white breadTons of store bought grated cheeseAn eggCut round a bread either with cookie cutter or a glass with wide rim and place on the bottom of a ramekin or a bowl or a large cupcake mold as shownTake the other bread and push it to the ramekin, shaping into a wall (almost like the shape of a cupcake wrapperPlace grated cheese generously then top with egg then top with tons of cheese againBake at preheated 350 F for 12 minutes for somewhat runny egg or 15 minutes for firmer eggServe immediately and enjoy :)", ["egg-in-a-cup_0", "egg-in-a-cup_1"]] [41420, "Introduction: 20 Minute Chicken Alfredo Roma Tomato Spinach Pizza. A quick and easy Delicious pizza using leftover chicken and ripe Roma tomatoes from the fridge. You can make the dough from scratch or for a quick 20-minute meal use those Momma Mary's pizza rounds that have three in the package. Personally I love the homemade yeast dough the best but when you in a pinch and need something quick for dinner this pizza delivers. I'll also list my no fail pizza yeast crust as an alternative Step 1: Ingedients Needed. Momma Mary's Pizza RoundsRagu Alfredo Sauce 16oz Jar will make three pizzasMozzarella Shredded CheeseLeftover Chicken (shredded) about 1 cupRoma Tomatoes (Sliced)Spinach tore into pieces Step 2: Assembly. On a stone pizza round or similar pan place 1 Momma Mary's Pizza RoundSpread about 6 tbsp. Ragu Alfredo Sauce in center of pizza round and work outward with a spoon or spatulaTake 1 to 1 1/2 cups mozzarella and place in the center and work toward the outside edge evenly acrossTake 1 1/2 cups shredded chicken and layer across the mozzarellaPlace Roma Tomato slices and Spinach on topSprinkle the top with shredded mozzarella. Step 3: Bake. Preheat oven to 400 degreesbake for 15-18 minutes until cheese is melted and bubbly Step 4: Yeast Pizza Crust. 1 1/2 cups warm water1 tbsp. active dry yeast1 tbsp. sugar1tsp salt4-5 cups flour1/2 cup oilin a mixing bowl combine the yeast, water, oil and sugar let sit 15 minutesadd saltadd flour 1 cup at a time mixing in the flour until it pulls away from the center of the bowllet mix nine minuteslet rise for 15 minutes and roll for pizzabake this crust at 425 degrees for 15-20 minutes until golden brown", ["chicken-alfredo-roma-tomatoe-spinach-pizza_0", "chicken-alfredo-roma-tomatoe-spinach-pizza_1", "chicken-alfredo-roma-tomatoe-spinach-pizza_3"]] [41421, "Introduction: How to Make a Cow Pie. \n Also known as cow dung, or feces, Cow Pies are the multi functional waste products produced by cows. Some of their many uses include:Flying saucerCooking fuel (for cookies!)ManureDisgusting your friends and familyIn my entry to the pie contest, I'm going to teach you how to bake your very own Cow Pies!Photo from marilynjane Step 1: Ingredients. \n You need:One cow (I do not recommend bulls)GrassWaterPhoto from foxpar4Photo from Robert Brook Step 2: Mix Ingredients. Insert the grass and water into cow.Photo from kevinzim Step 3: Bake. Wait a day or two, while the cow bakes the grass and water in it's oven. Some cows like to be sung to. While they do like Old McDonald Had a Farm, I think that they much prefer Vanilla Ice songs. Photo from dipfan Step 4: Allow It to Cool. Once the cow take the pie out of the oven, it will probably be hot and wet. Allow it to cool off and harden before using it. Voila' you've got your very own cow pie! Because cows don't like to be thrown away, you've got to either start a pie factory, or sell her.Photo from bdjsb7Photo from holisticmonkey", ["how-to-make-a-cow-pie_0", "how-to-make-a-cow-pie_1", "how-to-make-a-cow-pie_2", "how-to-make-a-cow-pie_3", "how-to-make-a-cow-pie_4"]] [41422, "Introduction: Make and Decorate a Wedding Cake (with Marzipan Topper). I have made my fair share of cakes over the years, but I had never before attempted a wedding cake -- so when an old friend told me she was \"eloping\" to New York to get married, I begged her to let me bake. Avoiding a huge lavish party in favor of a low key, intimate civil ceremony is all very nice, but in my opinion the ritual is not truly legally binding unless it involves an airy concoction of flour, butter, eggs and lots of sugar.With my friend's permission to bake a cake as kitchy as I pleased, I had a blast! Step 1: Marzipan Topper. Make the topper and bake the cake the day before they are to be consumed.Model the naked bodies out of marzipan (a delicious edible modeling dough). Since I was pressed for time I bought mine ready-made, but marzipan paste is fairly easy to make with finely ground blanched almonds and powdered sugar.I have a simple modeling tool, but you could probably manage with tooth picks and small spoons. This is your time to shine and create your own sculpture, but I'll share a few tips which helped me:It is better to cut out material than to add it... in other words, your piece will be more solid if you squeeze and tug and bend and cut a single piece than if you add each bump as a separate chunk of marzipan. This is especially true for small pieces, like the nose, which will be much better if you create it by forming the holes under the eyebrows and by rounding the cheeks. Obviously there are exceptions: hair and boobs were stuck on to the scalp and torso, arms were added later after I dressed the figurines with fondant -- but whenever possible, try to chisel a piece down rather than build it up.Once the body is carved to look about right trim off some of the flesh. Otherwise the fully dressed figures will be considerably chubbier than you intended. Fondant adds a good 20 visual pounds to the bodies. I discovered this too late, but luckily my newlyweds had a great sense of humor.Don't combine the two figures even if they will eventually merge into one piece... it's easier to dress them when they're separate.Carve the body and head in two pieces, that way you minimize the risk of damaging one while working on the other... then reinforce the connection with a toothpick to make sure the head doesn't roll off. Also, inform the couple about the toothpick before allowing them to eat the topper. Step 2: Fondant Dress. Fondant, an elastic sugary dough, is also easy to make from scratch but since this was my first time experimenting with the medium and didn't have much time, I played it safe and bought some in a tub. I used a little under 2 lbs for this whole project.Knead a small chunk of fondant to soften it up, then roll it flat between two sheets of parchment paper. You want it to be as thin as possible, but thick enough to handle without tearing; about 1/8\" thick.I didn't use a pattern, just guesstimated piece sizes and shapes, lightly draped them over my figures, took the pieces off and trimmed them as needed then put them back on, this time pressing it against the marzipan where I wanted it to stick, or pulling it where I wanted it to look like flowing fabric. I then did a little additional cuts directly on the bodies, and added a few silver sprinkles as \"jewels\" Step 3: Finishing Touches. Put your figures together and add body parts as needed.Paint facial features and hair with a fine paintbrush and food coloring, which you can dilute with water if desired (I wanted 2 tones of brown hair, so one head was pure brown food coloring, the other was diluted). Step 4: Bake Cake. I used the same recipe as my Panda Cake, adapted from a 1950s edition of Betty Crocker:Prepare cake pans (one 9\" pan, one 7.5\" one 5.5\" and one 3.5\" pan) by greasing them with butter, then dusting them with flour.Devil's Food Cake2/3 cup soft butter (or use 1 stick of butter and 4 tablespoons of shortening)1 2/3 cups granulated sugar3 eggs at room temperature2/3 cup cocoa (the unsweetened dark kind, preferably not dutch processed, to get the best color)1 1/3 cups cold water2 1/4 cups sifted cake flower or 2 cups all purpose flour1/3 teaspoon baking powder (i.e a heaping 1/4 of a teaspoon)1 1/4 teaspoon baking soda1 teaspoon salt1 teaspoon vanilla extract1. Preheat oven to 350\u00b0 F2. Cream the butter, add the sugar and cream until light and fluffy. Add the eggs, one at a time, beating after each addition until well blended. You can't over-beat it at this point, so leave the mixer on while you do steps 3 & 4.3. Blend together cocoa and water. Set aside. 4. Sift the flour with the baking powder, soda and salt. 5. Add 1/3 of the sifted dry ingredients then 1/3 of the cocoa water to the butter mixture, stirring slowly (and briefly) after each addition. Do not over-beat. Do this two more times. Again, just mix until the ingredients are blended together, do not over-beat. Mix in the vanilla extract.6. Pour into your prepared pans, filling the pans up about 1/3 of the way.7. Bake about 25min for the smaller pans and about 30-35 minutes for the larger ones, till thin knife or toothpick comes out dry.8. Allow the cake to cool for about 10 minutes before taking it out of the pans. (avoid loud noises when it comes out of the oven or the cake might collapse -- trust me, it does happen). Step 5: Leveling the Layers. Although the instructions are simple, this deserves its own step because it is pretty important: unless you've got a fabulous oven with super even heat, chances are when they rise, your cake layers will not be perfectly level. If you're just working with 2 layers and you don't mind the lopsided look this is fine, however a 4 layer cake will amplify all the imperfections. Buttercream can be a slippery cement (especially in hot weather), so unlike the tower of Pisa, your towering cake might come crashing down at the worst possible moment. So take the time to level it.Put the cake layer on a flat surface, use a long, sharp blade and cut off the lopsided top to make the cake as level as possible. Then I prefer to flip it over so the crumby side is facing downwards and I can frost the smoother side. Step 6: Frost the Layers With Buttercream. Prepare yourCream cheese vanilla or chocolate buttercream frostingOne 8oz package of cream cheeseOne stick of butter (1/4 pound)One cup of powdered sugar2 teaspoons of vanilla extract (or 2 ounces of unsweetened backing chocolate, melted on a double boiler and then cooled to room temperature)Allow the butter and cream cheese to soften to room temperature, and beat them together until smooth and well-blended. SLOWLY stir in the powdered sugar, bit by bit (unless you actually WANT your kitchen and your entire person to be dusted in sweet powder). Add vanilla (or melted chocolate), and keep on beating till it's nice and fluffy. You can add more powdered sugar if you like -- I generally prefer frosting which isn't overly sweet, but some people add as much as a pound of sugar!Do not frost your cake layers until they are 100% coolFrost top first and then the sides, and make sure the layers stay nice and level. Especially if it's hot, chill in the refrigerator for al least an hour or overnight, then finish the decorating and assembly on the wedding day. Step 7: Fondant. This was my first attempt at working with fondant. I'd always felt intimidated by the technique, which makes everything look so smooth and perfect -- but I watched a video and now I feel a little silly for putting it off for so long. It's really not that hard!Clean your work area and all your tools (including your hands, of course).Measure your layers: mine were all about 1\" deep, so I added 2\" to the diameter and drew circles on some parchment paper with a compass as a guide to help be roll the fondant to the right sizeAs described in step 2, start by kneading the fondant to soften it up.Place it on a sheet of parchment paper and center the sheet which you had marked with the circles on top of your piece of fondant, with the marks facing up. Roll it out till it's the desired size and thickness. If your chunk of fondant is too big, roll it until you get the right thickness then trim it down to your circle. If you didn't use enough fondant and you can't roll it out to the right size, add an extra piece in the center and keep rolling till it's right. Every once in a while pull off the top layer of parchment paper, reposition the fondant, then put your top sheet back on. This will prevent the fondant and paper from sticking and wrinkling. Though I didn't need to, you can also dust with powdered sugar.The lady in the Wilton test kitchen draped the fondant over her rolling pen to position it over her cake. I didn't need to do that because my layers (and the fondant) were smaller and more manageable. I just picked up the fondant with my hands, draped it over the buttercream frosted layers, smoothed the fondant over the top (again, just with my hands) and edges then trimmed the bottom. You do have to be careful because once it hits the buttercream you can only stretch it a bit -- you can't reposition it. Step 8: Assembly. After covering all my layers with fondant, I stacked them on top of each other, using toothpicks to hold them in place. This was a little stressful, because what with the crumbs, and buttercream and toothpicks, the layers HAVE to be perfectly centered on the first attempt. You can't reposition them. I started with the top (smallest) layer. That one was a piece of cake.Then I lifted the two top layers and dropped them on the third. I was sweating a little, but all went well.The last layer nearly gave me a heart attack, because I was lifting up most of my cake -- but WAIT!As I'm writing this, I realized that I did it all wrong. I should have started from the bottom up. Please learn from my near-mistake. Although I did successfully stack my cake layers, this was just a matter of dumb luck. It could have been a disaster. It was easier at first to start stacking from the top, but it is MUCH wiser to begin from the bottom.In fact, if you stack the layers from the bottom up, it might be a good idea to skip the toothpicks and replace them, after all but the top layer is in place, with a couple kebab sticks instead, going all the way through the cake. Trim the sticks so about 1/2\" sticks out of the top you can then hide them with the top layer.Place your happy couple (with a few toothpicks up their rear end) on the cake last. Step 9: Conclusion. My original intention had been to add buttercream piping along the seams, or maybe cut a fondant ribbon or add other decorations, but with temperatures rising to the high 80s, the buttercream underneath was softening. The less I touched the cake, the better. You can't really refrigerate fondant because that makes it harden, which makes it difficult to cut and less pleasant to eat. Also, I ran out of time. Don't forget, when you're baking for any event, that you need to safely transport your creation. Luckily in this case I baked so close to the venue that I just had to carry the plate upstairs, but if you can't do that, plan your transportation strategy ahead of time.Also, very important, don't forget to remind everyone about the toothpicks!********************************************You can see more of my (paper) creations on my website, including a zero calorie slice of cake which will never go stale, though it will fold flat.", ["make-and-decorate-a-wedding-cake-with-marzipan-top_0", "make-and-decorate-a-wedding-cake-with-marzipan-top_1", "make-and-decorate-a-wedding-cake-with-marzipan-top_2", "make-and-decorate-a-wedding-cake-with-marzipan-top_3", "make-and-decorate-a-wedding-cake-with-marzipan-top_4", "make-and-decorate-a-wedding-cake-with-marzipan-top_5", "make-and-decorate-a-wedding-cake-with-marzipan-top_6", "make-and-decorate-a-wedding-cake-with-marzipan-top_7", "make-and-decorate-a-wedding-cake-with-marzipan-top_8", "make-and-decorate-a-wedding-cake-with-marzipan-top_9"]] [41423, "Introduction: Holy Guacamole Mash Pit. Holy Guacamole Mash Pit. Guacamole in So Cal is like Gumbo on the Gulf Coast. Everyone has their own recipe and each is delicious. Considering you need very few ingredients its hard to go wrong. Step 1: Ingredients. 3 to 4 each 1/2 inch diced large Haas Avocados1/2 each diced Red Onion1 each finely diced Jalapeno2 each tablespoons Roland Diced Pimentos3 each tablespoons chopped Fresh Cilantro1 each squeezed Lime1/4 each teaspoon McCormick Coarse Ground Black Pepper1/4 each teaspoon McCormick Oregano Leaves1/4 each teaspoon Morton Kosher Salt 3 to 4 each Avocado Pits Step 2: Instructions. Wash your hands with medium hot and soap. Using a large stainless steel mixing bowl add 3 to 4 each 1/2 inch diced large Haas Avocados. Keep Avocado Pits aside for later. Add 1/2 each diced Red Onion, 1 each finely diced Jalapeno, 2 each tablespoons Roland Diced Pimentos and 3 each tablespoons chopped Fresh Cilantro. Squeeze in 1 each Lime and add 1/4 each teaspoon McCormick Coarse Ground Black Pepper, 1/4 each teaspoon McCormick Oregano Leaves and 1/4 each teaspoon Morton Kosher Salt. Add 3 to 4 Avocado Pits in and mix contents until blended. Transfer contents into serving bowl. Refrigerate for one hour to allow flavoring to blend. Step 3: Secret to Keeping Your Guacamole Fresh! Save the Pits!. Adding the pits in will help the Guacamole to stay fresher along with the Lime it works as a natural preservative. Step 4: DONE!. Along with freshly made Tortilla Chips there are very few appetizers that scream So Cal like this. This simple recipe allows for your own personal variation so feel free to add what you like. But don't forget to enjoy this with family and friends they'll be impressed.", ["holy-guacamole-mash-pit_0", "holy-guacamole-mash-pit_1", "holy-guacamole-mash-pit_2", "holy-guacamole-mash-pit_3", "holy-guacamole-mash-pit_4"]] [41424, "Introduction: Medicinal Radish Pickle. Special Radish treat very simple to make and less than $ 2.We all know that radish have lots medicinal properties which is very beneficial for our body and is super healthy.It is extensively used in salads as we all know.It can be consumed either ways cooked or non-cooked (raw)In India during monsoon season radish is served with every meal and even I consume it every day with my food (but mine is little special which you will learn it)Please google the health benefits of Radish or just click on the link below \"Benefits of Radish\"Benefits of Radish Step 1: Ingredients Required. RadishKnifeMason JarPurified WaterChili PepperSaltFruits vinegarSichuan pepper (optional)Mortar and pestle (optional)Monosodium glutamate (optional) I use mono-sodium glutamate because it give the pickle a lovely taste and is the main ingredient that gives the taste, I love it I use it :PIt is optional and is up-to you to use it in basis of your perspective to be in a safe side you can use it in a very small amount. Step 2: How to Go About It. I am sure the picture have made you understand and I am sure by now you are done preparing it :PSlice it up, cut the radish so that it is in coin shape not thicker than the thickness of a coin.Crush it up, use heavy object to crush the Sichuan pepper use 5 to 10 of itMix it up, fill the Mason Jar with purified water to half and add salt and vinegar stir it up well, so the quantity of salt and vinegar depends on you. In this I have used one table spoon of salt and two table spoon of vinegar.Optional:- While mixing it up I put like one tea spoon of Mono-sodium glutamate this gives you the ultimate taste and essence. So it up to you to use it but I suggested you to add a little bit of it.Chili pepper, how this part it bit trick we need to use chili effectively. I like it spicy and hot so I have slit the chili pepper from in between and you can see in the image I have taken out the seed and if you want less spicy use the solid chili with cutting it but remember to throw away the Peduncle(stem).I suggest you to throw away the seeds for better understanding to know how to effectively use chili in you food click the link below.Effective use of Chili pepper Step 3: Storing and Consuming. Now after mixing everything store the Pickle in refrigerator for 4 days till you notice discoloration of the radish.The outer skin turns to white and the water becomes light pink in the color due to discoloration of the radish skin.So now it is ready to be enjoyed with every meal the water taste awesome and the radish as well.You can always add more radish after it starts getting over once you start consuming it in the same water and keep enjoying it.I am sure the Western people will not like it so.NOTE:- before and after use you should always out the lid on and keep it chilled in the refrigerator.Enjoy the fart bomb and the season.", ["medicinal-radish-pickle_0", "medicinal-radish-pickle_1", "medicinal-radish-pickle_2", "medicinal-radish-pickle_3"]] [41425, "Introduction: 'The Soup'. \u2018The soup\u2019 is amazing, nowadays it is the food I cook most often. I like how it tastes, I like how it is nurturing and I like how cooking it is this stupid soup-cooking-activity where my brain can relax and I get a yummy meal from it without worry. Unlike most water-y soups, it is an actual meal. Since it is a soup with little water, most people would call that a stew, but when I hear \u2018stew\u2019 it makes me think of a slow cook dish and \u2018the soup\u2019 is far away from that. Timing-wise it is organized in a way that you chop veggies, throw them in a pot, clean the work-space, and have food, no pre-cooking and no waiting, which leads to the relaxed-ness of the undertaking.Making variations easily leads to enough variety that I cook it maybe tree times a week. I eat paleo, but you can easily adapt it for vegans or people with autoimmune protocol. And of course you can adapt it to your taste. Depending on how much carbohydrates you want to have in your food, you\u2019ll have more or less potatoes (or sweet potatoes). Step 1: Ingredients. frying fat, I use coconut oilonions ground meat, ca 150 grams per person (or miso for vegan version) vegetables, about 1.5 cups per person. I like carrots, celery, sweet potatoes, potatoes, leek, cabbage, beet root, and I go for the veggies of the season. root vegetables are very practical because they don\u2019t overcook (unlike for instance bell pepper) spices, currently I like cumin, caraway and coriander seeds, but it is interesting trying new ones every now and then if you like: hot pepper or garlic salt, pepper And a large pot with lid, a chef knife and a cutting board. Step 2: Cooking. chop onionsheat oil in pot. use enough fat that you will be deep-frying your spices add spiced that can take heat. cumin, caraway and coriander definitely can take heat, but if for instance you want to have basil in your food, that would be one of the last things to add after a few seconds of spices-frying, add the onion sort your veggies. which takes how long to cook? some veggies need to be cooked, like potatoes, with some that is much less critical, like carrots, some cook fast, like leek, and some just taste better when they have cooked thoroughly, like cabbage. when the onions are somewhat fried/deep fried, add the ground meet and let it all fry into a delicious soup-base.while it fries, chop your veggies in sizes that fit on a spoon. start with the ones that need longest to cook. amongst the vegetables I mentioned above I would do this order: cabbage, potatoes, celery, beet root, carrots, sweet potato, leek, though that is hypothetical, I don\u2019t have dishes that have potatoes and sweet potatoes in them. If for instance I would add a bell pepper, I would do that between the sweet potato and the leek. sweet potatoes cook much faster than potatoes and they fall apart when overcooked. you\u2019ll figure it out with your favorite vegetables. usually I have one or two bowls where I store cut veggies. when the meat is fried to your satisfaction, add water about two centimeters high and some salt (you know how much salt you like in your food, right?) in the pot if you are doing a vegan version and use miso, add that with the water and mix it so that the miso spreads well in your soup start throwing your chopped veggies into the pot, starting with what needs most cooking keep chopping all your veggies and throwing them into the pot and make sure that there is always a bit of water in the pot. we are doing steam cooking here, steam requires water .hot pepper or garlic? you decide! I like both but only either hot pepper or garlic. what ever you choose, add it with your veggies. if I use garlic I usually add it by the end because then it tastes more garlic-y if you make your soup with tomato, add herbs de provence with the tomatoes in the end Step 3: Cleaning. When all your veggies are in the pot, mix it and turn the heat down a bit so it can settle. Clean your work-space, your knife, throw the peels into the bio bin and set the table. Step 4: Eating. Add salt and pepper to taste and enjoy!", ["the-soup_0", "the-soup_1", "the-soup_2"]] [41426, "Introduction: How to Make the Dip. This is the best dip ever. My family has been making it for years..What you need:Cottage cheeseTaco sauceLettuceShredded cheddar Step 1: Chop Up Some Lettuce. Make sure it is chopped fine enough. The smaller the pieces the better. Step 2: Spread Cottage Cheese. Plop down some cheese on a plate and spread it into a layer. It should be about one curd thick. Step 3: Spread Taco Sauce. Swirl the taco sauce on the cheese. Then spread it smooth with a spoon. Step 4: Scatter Lettuce. Get a good even layer here. Remember the importance of small pieces. Make any adjustments now. Step 5: Add Cheese. Sprinkle a very liberal amount of cheese on the lettuce. Not much lettuce should be showing after this. Step 6: Serving. Eat with corn chips (instructable on that soon).\nThough it is vegetarian, it is still damn good. \nGo ahead and finish with hot sauce, onions, tomatoes, guacamole, chilies, jalapenos, etc. Or eat it plain.\nIt does not keep well, and should be eaten immediately.\nSorry for the shit pictures.", ["how-to-make-the-dip_0", "how-to-make-the-dip_1", "how-to-make-the-dip_2", "how-to-make-the-dip_3", "how-to-make-the-dip_4", "how-to-make-the-dip_5"]] [41427, "Introduction: Glass Candy. Glass Candy Ingredients 3 cups sugar1 cup water1 cup white corn syrup 1 tbsp flavoring or extract Few drops food coloring Step 1: . Combine sugar, water, and corn syrup in a saucepan. Stir constantly. Set candy thermometer on pan. Step 2: . Once candy thermometer reaches 300 degrees (hard crack) add in flavoring and coloring ( two or three drops). Stir immediately and pour into metal a pan or two pans( depending on how thick you want the candy pieces to be). Do NOT use glassware. Step 3: . Let it rest, it will harden. LET COMPLETELY COOL!!! Step 4: . Either drop pan on the floor from mid hip or push up on the bottom of pan to crack the glass into pieces. ( if dropping on floor, may want to go outside to avoid a mess). Step 5: . Once candy is in pieces you can dust with powdered sugar to prevent it from sticking together or just leave it plain as I did here for cake topping.", ["glass-candy_0", "glass-candy_1", "glass-candy_2", "glass-candy_4", "glass-candy_5"]] [41428, "Introduction: Healthy Chicken N Oats Soup. A steaming bowl of chicken soup is a welcome meal on a cold day, but it brings more to the table than just flavor. The hot liquid will help soothe a sore throat and keep nasal passages moist. And a hearty chicken and barley soup packed with vegetables may also ease such cold and flu symptoms as congestion and coughs. This soup helps you recover fast from illness.It is very healthy and highly nutritious soup loaded with goodness of barley..!! Also its not just healthy but a delicious soup.. :) This recipe will serve 4 persons. Step 1: Ingredients. Chicken legs - 2Onion - 1 (medium)Carrots - 2 (medium)Rolled oats - 1/2 cupSweet corn kernels - 1/2 cupCucumber - 1 (small) (de-seeded and cubed)Coriander - 1 tbsp Corn flour - 1/2 tbspBay leaf - 1Peppercorns - 5-7Olive oil/butter - 2 tbspsalt to tastepepper powder - 1/4 tspwater - 10 cups Step 2: Prepare the Stock. wash chicken well.Peel,wash and cut carrots into 1 inch batons.Peel,wash and slice onions.take seven cups of water in a heavy bottom vessel, add bay leaf,peppercorns ,carrots,onions and chicken legs.boil on medium heat, removing scum from time to time.cook for around half an hour on medium heat.strain the stock and keep it aside.take the chicken and shred the meat.discard bay leaf and peppercorns.roughly mash carrots and onions.meanwhile soak the oats in 2 cups of water for 5 minutes.and dissolve the corn flour in 1 cup water. Step 3: Make the Soup. Heat 2 tbsp of olive oil or butter in another pan on low heat.(I used olive oil to make the soup healthy)saute the sweet corn kernels for 3 mins.drain water from soaked oats.add oats to the pan and cook for 5 mins.add reserved stock and continue cooking for another half an hour.season with salt and pepper powder.add shredded chicken and mashed carrots n onions to the oats mixture and simmer for another 5 minutes.add dissolved corn flour,cook for a minute and remove from heat.add chopped coriander and stir.serve piping hot , garnished with cubes of cucumber.I hope you like this recipe..!! Stay healthy..! :) ", ["healthy-chicken-n-oats-soup_0", "healthy-chicken-n-oats-soup_1", "healthy-chicken-n-oats-soup_2", "healthy-chicken-n-oats-soup_3"]] [41429, "Introduction: Orea Smoothie. Blend ice,milk,oreo cookies, and a lil rum. Pour chocolate syrup on ur glass. Pour whipped cream and oreo again. For the finishing touch, put mint leaf on the top of your whipped cream!!n enjoy!!!! Srruuuuppp\u2026 Srruuuuppp\u2026 ", ["orea-smoothie_0"]] [41430, "Introduction: Pi's \"Pi Day\" Pie. Pi, as the \u03c0 symbol,in the mathematics world is the ratio of a circle's cirumference to its diameter, 3.14159...,but in my world, it's me since my initials are P. I. I'm often called 'Pi' and sign my name to family and friends using the \u03c0 sign. Even my Instructables name starts with pi. So, of course then, I have tons of fun celebrating March 14 (3/14) and it always includes having pie for dessert! Here how to make my Pi Day Pie Creation - a happy, flavorful combination of 7 fruits, nuts, and spices. When time is a factor, as it was for me today, feel free to opt for using a ready-made pie crust and this pie will be baking in just a few minutes. Step 1: So Easy, So Quick!. Here's my ingredients checklist and baking instructions. Ingredients for One 10-inch Pie ShellBerries can be fresh or frozen:1 cup strawberries1/2 cup blueberries1/2 cup raspberries1/2 cup blackberries1 lemon \u2013 juice only2 medium-sized apples, cored and cut to bite-sized pieces1/2 cup cranberries1 cup walnuts3/4 cup slivered almondsDry Ingredients1-1/4 cup flour1/2 cup sugar1/3 cup brown sugar1 teaspoon cinnamon1/2 teaspoon nutmeg1/2 teaspoon grated orange peelCombine flour, sugars and spices in a large bowl, then stir in all of the fruit, and add the juice from 1 lemon. If using frozen berries, thaw and drain juice before adding berries to the dry ingredients. Making a \u03c0 symbol is easy to do. Cut a thin slice of an apple with a small paring knife to get the correct shapes and gently press the pi shape on top of the fruit/nut/spice mixture.Bake 375 degrees F. for 40-45 minutes, 5-10 minutes longer if baking in a glass dish. I coated the edge of the pie crust with softened butter to give the crust an extra flaky texture, but this is optional. Since the fruit often bubbles over the edge of the dish as it bakes, it's a good idea to put a baking pan under the pie to catch the sugary drips. There you have it - very little clean-up and one delicious Pi's \"Pi Day\" Pie!Happy 3.1415926535897........", ["pis-pi-day-pie_0", "pis-pi-day-pie_1"]] [41431, "Introduction: Tie-Dye Drizzle Cupcakes. Hey, everybody! This instructable will show you how to make some awesome tie-dye-colored cupcakes! My sister made this recipe for these delicious looking desserts. They're fun, easy, and taste delicious! So, without further ado, let's get baking! Step 1: Ingredients. For this recipe, you will need:\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 large mixing bowl\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 6 smaller bowls\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 6 small spoons\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 electric beater\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 Betty Crocker Super Moist white cake mix\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 3 egg whites\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 11/4 cups of water\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1/3 cup of cooking oil\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 4 bottles of food coloring gel (red, yellow, green, blue)\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 package of cupcake liners\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 muffin pan\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 ladle\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\n\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Step 2: Open It Up. \nNow you have to mix up the cake batter. Start by cutting the top to open it, and then you can have at it and dump it in the bowl. Step 3: Oil and Water. After you've poured in the dry mix, it's time to add the wet ingredients. Start by pouring in the 11/4 cup of water and the 1/3 cup of oil in the bowl. Don't mix it up yet! Step 4: Egg Whites. After the oil and water, add the egg whites. Note that it is the WHITES. Be careful and pay attention so that you don't drop the yokes as well! Step 5: Just Beat It!. \nNow it's time to take out your electric beater. Place it in the batter and turn it on to low for 1 minute and then medium for 1-2 minutes, or you can just beat it until it looks smooth and is mixed up all the way. If you need to, stop the mixer and scrape the sides with a rubber spatula. Step 6: Sweet and Smooth. When you are done beating, it should look like this. Step 7: Precision and Division. Now, take your ladle and your six smaller bowls. With the ladle in hand, separate the batter equally into the small bowls. Step 8: The Color Wheel. Now we get to the fun part...the food coloring! You need to dye one bowl red, one bowl orange, one bowl yellow, one bowl green, one bowl blue, and one bowl purple.You will have to mix some colors seeing as you only have one secondary color. I assume you all know your primary and secondary colors. Step 9: Prepare the Way. Now would probably be a good time to preheat the oven to 350*. After you do that, you need to put the cupcake liners in the muffin tray. Step 10: Just a Drizzle. Now that the tray's ready, you need to turn your attention back to the colorful bowls of batter. This is also where the small spoons come in. Put one of them in each bowl. Now just pick any color of batter and drizzle it in one of the cupcake liners. Keep doing the same thing, but alternating colors in the same cupcake liner until it is almost full. Step 11: Repeat. Repeat the following step until all of the liners are filled, or until all the batter is gone. Step 12: Into the Oven They Go. After you've filled them, stick them in the preheated oven for 15-17 minutes. You can tell if they're done with a cake tester. When you take them out, put them on a cooling rack to cool before taking them out or they will crumble to pieces! When you are done, you'll have some funky, rainbow tie-dyed cupcakes that are perfect for any occasion! Step 13: Another Alternative. Another alternative is to take two different colors of batter and swirl them.Take the two colors and layer them on top of each other. Then, take the wrong side of a spoon and stir the two colors together. The effect is a beautiful vortex swirl that looks awesome!", ["tie-dye-drizzle-cupcakes_0", "tie-dye-drizzle-cupcakes_1", "tie-dye-drizzle-cupcakes_2", "tie-dye-drizzle-cupcakes_3", "tie-dye-drizzle-cupcakes_4", "tie-dye-drizzle-cupcakes_5", "tie-dye-drizzle-cupcakes_6", "tie-dye-drizzle-cupcakes_7", "tie-dye-drizzle-cupcakes_8", "tie-dye-drizzle-cupcakes_9", "tie-dye-drizzle-cupcakes_10", "tie-dye-drizzle-cupcakes_11", "tie-dye-drizzle-cupcakes_12", "tie-dye-drizzle-cupcakes_13"]] [41432, "Introduction: Sicilian Pizza (developed Using the Scientific Method). I developed the recipe and method over time (a year) using a notebook to keep track of steps and ingredients, modifying it based upon results and polling. I have made pizza almost every Saturday night for many years, for my family and about 50%+ of the time we have guests. Making homemade pizza allows you to spend time with your family / company and not spend all your time in the kitchen, cleanup is a breeze. I do it to give my wife a night off from cooking (she is a top notch baker and cook).\nI now have it down to a science. This Instructable should take most of the experimentation out of it, except for minor tweaks for your stove and pans. Once you have it down it is easy, while you cannot please everyone; nearly everyone likes pizza, let alone good pizza.\nEquipment:\n2 10x15 (a little bigger or smaller your choice)\u00a0 Heavy guage steel baking pans with \u00be inch rim. Mine are jelly roll pans\n2\u00a0 Extendable Wire racks capable of supporting the above pans\nHeating Pad\nRoasting pan (without rack used only to support heating pad due to height of my baking racks)\nBeach Towel\nCutting board\nPizza Cutter\nOven\nPizza Sauce Ingredients:\n1 tsp Kosher Salt\n(1 teaspoon table salt = 1 1/2 teaspoon kosher salt\u00a0 I prefer kosher)\n1/4 tsp Black Pepper\n\u00bc tsp Oregano\n1/8 tsp Marjoram\n1\u00a0 tsp Parmesan Cheese (for fresh grated \u00bd tsp more)\n1 tsp Garlic Powder\n1 28oz can ground peeled tomatoes (high grade not too sweet, I use Pastine, do not use puree or whole)\n2 1lb packages of pizza dough a little extra is fine (bakery fresh for best results)\n8oz Shredded Mozzarella Cheese\nOlive Oil\nPrep Time:\n3-4 hours (don\u2019t be afraid) it only requires 1/2 hour of interaction, the rest is rise time, drink wine and\u00a0 look busy.\nHeat: 375deg F\nCook Time:\u00a0 45 - 55 min.Serves 6\n\u00a0If you expect 3 pieces each you can serve 8 but don\u2019t count on it. Serve a soup, salad or appetizers and you can serve 8 but the pizza will go. Step 1: Background, Dough Selection and Baking Pan Selection. \u00a0Having worked in pizza parlor (cook and \u00a0prep cook) as a kid, I have first hand knowledge how to make pizza. The problem was how to make it without making 50 gallons of sauce, 50 lbs of dough and $5000 pizza/bread oven. Minor mistakes when making large quantities don\u2019t show, mess up with two pounds of dough and everyone knows. Hence I urge you all to acquaint yourselves with the local Italian bakery or at least the fresh Italian bread dough from your market, dough is the hardest to make in small batches, unless you have the skills or a machine, go to the bakery or market.\nEvery recipe I have ever read or used has been incomplete, process steps are always left out and equipment is never mentioned. I approached the search for homemade pizza like a science experiment and have refined the ingredients and each step in the process. This may be tuned to my oven and baking material, yours may vary slightly (especially cooking times check the progress if you must but remember it will add baking time). It is presented here in voluminous detail so that there is no guesswork. Modify it as you wish for your oven / pans.Baking Pan Selection:\n2 Heavy (may even be commercial) gauge steel jelly roll pans (10in x 15in) mine are stamped Brick Oven, Chicago IL. I got them about 25 years ago.\u00a0 You can use cookie sheets with a \u00be inch edge, but they must be heavy gauge steel black is better; this is what makes it crispy on the bottom. Do not use non stick coated pans!\u00a0 Do not go cheap here most sheets are crap now days. Step 2: Dough Preparation:. I buy mine, as stated making 2lbs leaves too much room for error, find a bakery you like and use their dough or if you have a bread maker use that.\u00a0It is very important to let the dough rest before trying to fit it into the pan. Leave on a counter at room temperature in the plastic bag it comes in for about an hour before starting.\nDistribute about 2+ tsp (depends on the pan) of the Olive Oil \u00a0in each of two baking pans using your hands make sure the entire surface is well covered (but not pool up, if it does use a paper towel to wick it away). With the olive oil still on your hands take one of the dough balls and stretch it into a\u00a0rectangle of even thickness, don\u2019t worry about the size. Place it in the pan, using your palms and fingers stretch the dough into a rectangle, then flip it over and do it again.\u00a0 The best motion I have found is to press down and then out. If the dough retracts (and it will) by pulling in, it is time to let it rest. Too much handling will cause it to be elastic it will never stretch out to the edges. Before resting for the first time place plastic wrap over each pizza taking care to have it extend over the edge (if you let air in it will start to dry out and that area will be have a very thick crust yuk). Step 3: A Proper Resting Place:. To rest \u00a0as stated in the last step place plastic wrap over the dough covering the pan, place the pans on an elevated wire rack. Under the rack slightly elevated place a heating pad set on Low to\u00a0 Medium (depending on the pad). Now take a beach towel and cover the entire apparatus. Let it rest and rise again for about 1 hour (or until it has risen). We did this in the pizza shop and it makes a difference you cannot rush this step. (see the pictures for the complete setup). Step 4: Rise Lazarus Rise (twice). Having waited at least 1 hour before you went on as stated in the last step.\nOnce it rises you can push the dough to the side to make it reach the edge, leave the plastic cover on. The technique here is to try to evenly push the dough using the side of your hand not palms, starting at the thick sections and moving outward.\u00a0 Try not to take all the air out of it.Make like Lazarus and let it rise again (wait another hour or until it rises to the thickness you want)\nRest it again for a minimum of 1 hour (again until it rises). This whole sub-process is experimental; it depends on the dough, relative temperature, heating pad and patience. The pad should be warm not hot or it will kill the yeast. The extent of the rise is up to you, less time thinner pizza, if you let it rise it will also spread to the sides more. Don\u2019t worry if it does not reach the edges the product will not suffer. Step 5: Make the Pizza Already. Set the oven to bake to 375 place oven racks 1/3 from the top and \u00bd the way up from the bottom, and start the sauce.\n(see picture)Sauce:\nIn a saucepan, combine all the ingredients simmer over medium low heat until well integrated, hot not boiling, just starting to bubble. Stir every once in a while. Heating the sauce will reduce the possibility of the dough getting soggy helps distribute the spices. This should take only 10 min, the time it takes the oven to preheat.Pizza Prep:\nOnce the sauce is hot and the dough has been stretched, remove the plastic (like I had to say that), take a fork and stab the dough (through to the dough to the baking sheet, hence the reason we do not use non stick pans) all over the surface about every 2 \u2013 3 inches about 20 times per pizza should be OK. This prevents bubbles in the dough. Ladle (volume of the ladle is your call, do not scrape the pan out yet) even amounts of sauce on each pizza using the bottom of the ladle to push sauce around making a nice even coat. Get as close to the edge as possible with out going over, use the small amount of sauce to\u00a0fill in bare spots. Slap the bottom of each pan with the palm of your hand this will help distribute the sauce more even you can tilt it to try to get some of it to move to bare spots. (sorry no pictures of process my family thought I was nuts for trying to document this, my wife wanted to keep the recipe a secret).\n\u00a0Important: Do not place toppings on at this time! This is what causes greasy pizza, the fat comes out of the cheese and the pepperoni; you want melted cheese not molten fat lava. Step 6: Baking:. \u00a0 \u00a0 \u00a0This entire process depends on your oven. As stated above, place them in a preheated oven at 375F, for 18 min (check for browning after 15 min to see how your oven works after you figure out your oven this is unnecessary, establish a swapping time and stick to it). Note: there must be ample room around the pans to allow airflow or the bottom one will burn and the top won\u2019t cook.\nAfter 18 min swap the positions of the pizzas (top to bottom, bottom to top) bake for an additional 18 min. Take this time to prepare toppings (I like fresh baby portabella mushroom, peperoncini peppers, pepperoni and cheese).\nAfter 18 min take both pizzas out of the oven and place them on the stove (remember who was on top, it matters) the bottom should be starting to brown.\nAbout apply toppings;\u00a0 remember the cheese is always last, this keeps the pepperoni from cupping and rendering fat. So it\u2019s pepperoni / meat, fungi, vegetables then cheese.\nI find that 8oz of cheese is enough to do both pizzas. Place the garnished pizzas back in the oven for 8-10 min remember to remember to swap positions. After the 8 min check the pizzas (use the oven window if you can) one may the done before the other (toppings melted not burnt), if it is not brown enough for your taste leave in for up to 3 more min. Even if it is a little pale it should still be crispy. Don\u2019t let the topping burn.\nNote if you like your pizza well down add time equally between two bake cycles before you apply the topping. As I stated, over cooking the pizza with the toppings will cause the fat in the cheese to come out and make it very greasy. Step 7: Slicing. One would think this would obvious but I take it to the extreme again.\nAfter you take the pizzas out of the oven, use a plastic spatula (like you use to flip pancakes) around the edges if necessary and use it to help slide them onto a cutting board one at a time. It should slide out given a liberal use of olive oil.\u00a0 Use a pizza cutter to slice each pizza into 12 pieces (3 columns x 4 rows). Take a paper towel and run it around the empty pan to get any extra oil. Then lift the cutting board (mine is light about 3/8 inch thick and about 12in x 20 in) slide the pieces back into their pans to serve. This is done using a single sliding motion where you use hold it over the pan at an angle and slide the cutting board from the rear of the pan to the front (with the cutting board at about a 20-degree angle) simultaneously using the spatula or hand to push the pizza back into the baking pan.\nUse the spatula to cut the cheese \u00a0between the slices seperate (so no one gets shorted on toppings), serve.\nIf all is done right the pieces should be about \u00bd to \u00be inches thick, crispy on the bottom and it won\u2019t go limp when you pick it up.In conclusion (finally, what a wind bag):Who else but an engineer would have gone this far.", ["sicilian-pizza-developed-using-the-scientific-met_0", "sicilian-pizza-developed-using-the-scientific-met_1", "sicilian-pizza-developed-using-the-scientific-met_2", "sicilian-pizza-developed-using-the-scientific-met_3", "sicilian-pizza-developed-using-the-scientific-met_4", "sicilian-pizza-developed-using-the-scientific-met_5", "sicilian-pizza-developed-using-the-scientific-met_6", "sicilian-pizza-developed-using-the-scientific-met_7"]] [41433, "Introduction: Freezing Singles. Now this is a hack a day for single people, I am sure you can go into the local grocery store and get a single cut of meat for about the price of a car. The problem family packs are cheaper per cut, but what do you do? Cook all four pieces of meat, and hope you eat them before they go bad. Or freeze them hoping they don\u2019t get freezer burn before you can separate them without using an 18 pound sledgehammer.This works if you are married with children or single and buy a 4 pack of chops or you buy a 10 pound ribeye roast and cut it into stakes, instead of paying $10 a pound you can end up paying as little as $3 a pound for prime cuts. Step 1: Be Green. I\u2019m big on reduce reuse and recycle so I am sure if you are single you recognize this, a potato chip bag. You can use simple wax paper or the bags in your cereal boxes but I find chip bags work best at not sticking to the meat.Start by opening the bag so it can be flatten, washed, and let dry. Step 2: Wrapping Time. Although you are wrapping the meat in an air resistant wrapper after freezing you will be removing the meat one cut at a time. Something like freezer safe Tupperware or a Ziploc bag will work as long as it is a re-sealable container. The container keeps the wrapping together as well.Place the first cut of meat on the end of the flattened chip bag and role the bag 1 turn until you cannot see the meat.Repeat this process for the rest of the cuts of meat. Step 3: Freeze. Once you have rolled up the meat in the wrapping press out as much air as you can and fold the ends under the meat placing it in your freezer safe container and freeze.The reason you fold the ends under the meat, is the weight of the meat holds the ends of the wrapping closed in the container. Step 4: Time to Cook. Whether it is a day or a month later you take the container out of the freezer and unwrap the cuts of meat one at a time looking as if you just bought it.", ["freezing-singles_0", "freezing-singles_1", "freezing-singles_2", "freezing-singles_3", "freezing-singles_4"]] [41434, "Introduction: Easy Homemade Smores Cookies.. love s.mores but you just don't have the time to make them? well, i have just the thing! these are super easy s,mores cookies that are soo good you will not even know that they are cookies. i created\u00a0 them on one rainy day , i was bored and i got out a few things from my pantry\u00a0 and did some experimenting. all you need is three very simple ingredients: graham crackers, marshmallow cream and chocolate chips. also one Ziploc,two spoons,cookie sheet and buttered wax paper( or tin foil). step 1. open up a bag of graham crackers and put about half in the Ziploc, them smash then until they are like breadcrumbs. step 2.put the buttered wax paper on the cookie sheet. step 3. now take the marshmallow cream one spoonful at a time and drop them in the graham crackers and shake the bag until the marshmallow cream forms a ball covered in the graham crackers then put them on the cookie sheet and put one chocolate chip in each ball. repeat this several times until you have your desired amount. step 4.now put them in the oven on broil for about two minutes or until they are lightly browned ( i like mine dark). step 5. when they are done take the wax paper and put it on a tray then put then in the freezer for about a half hour. \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 (if you do not put them in the freezer they will become a sticky mess) step 6.carefully take them of the wax paper and put them on the tray and enjoy!!!!! if you have any questions please ask in the comments.", ["easy-homwmade-smores-cookies_0"]] [41435, "Introduction: Super Yummy Homemade Pineapple, Ham, Scmorza Pizza!!! . Feeling like Pizza of Ultimate Power. Grab the flour & olive oil & let's rock! Step 1: Homemade Dough Creation. Family RecipePizza Dough Ingredients: 3 cups flour1 cup water + 1/4 cup warm water with 1 packet of Instant Rise yeast1 teaspoon of Sea Salt1 tablespoon of Sugar1/4 cup of virgin olive oil1/4 cup of ground flax seedsome oats for kicksminced fresh basil, oregano & a few nasturtium flowers.Pizza:Red tomato sauce (amount to preferences ) a pinch of sugar in the sauceMinced GarlicMinced oreganoMinced Basil1/2 cup of cubed ham1/2 cup of cubed pineappleShredded Scmorza, Mozarella & Povolone to taste... pile it on! :) Step 2: Prep Pizza Dough, Smooth on Sauce & Pile on the Goodness!. Knead out the pizza dough onto a lightly oiled circular baking pan or pizza stone. Use circular motions with moderate pressure while spinning the pan to get an even layer or dough. Lightly oil pizza dough, spoon on and smooth out even layer of sauce. ( add a touch of sugar for a sweeter sauce to preference)Chop ham, pineapple, shred scmorza, mozarella & provolone. Gather fresh garlic, oregano, basil and mince. Pile on the goodness and any ingredients you like or have on hand.Spicy or mild sausage, veggies, green peppers... whatever you like for ultimate pizza enjoyment! Step 3: Bake in Oven at 400 Degrees for 14 Minutes or Until Golden & Bubbly. Preheat the oven to 400 degrees.Throw the pizza in the oven for 14 minutes or until golden & bubbly with crisp crust. (We used to cook them in a super hot egg smoker with hickory for extra smoky flavor too)Remove from oven. Steep in the savory smells of fresh baked pizza. Let cool a bit and...Feast and Enjoy!!!", ["super-yummy-homemade-pizza-dough-pineapple-ham-scm_0", "super-yummy-homemade-pizza-dough-pineapple-ham-scm_1", "super-yummy-homemade-pizza-dough-pineapple-ham-scm_2", "super-yummy-homemade-pizza-dough-pineapple-ham-scm_3"]] [41436, "Introduction: GLUTEN-FREE MINI RICOTTA CHOCOLATE CHEESECAKES WITH WHITE CHOCOLATE GANACHE. It took me two days to complete the four steps required to create this dessert, but I do believe that the end results were worth the effort . . . and I hope you do, too! Step 1: PREPARE & BAKE GF GRAHAM CRACKER CRUST. Preheat oven to 350 degrees F.YOU WILL NEED:! Box (7.5 oz) *Gluten-free Cinnamon Graham Crackers (I used Pamela's Brand) 6 ounces Unsalted Butter at room temperature 1 12-cup Muffin pan A Food Processor*You will need about 2 cups of crumbled graham crackers to proceedINSTRUCTIONS:Put the graham crackers into the food processor, breaking them up into big pieces as you do so. Pulse the broken crackers as many times as needed to crumble them into fairly big crumbles. Add the 6 TBS's of softened butter and blend (pulse) until you have a well-blended mixture of moist crumbles (blend until you can \"clump\" some of the mixture between your fingers). Place approximately 1 rounded TBS of the mixture into each of the muffin cups and press down firmly with your fingers. Bake the crust for about 8 minutes (or until evenly browned); remove from oven and allow to cool while you make the filling (allow to cool completely; about 1 hour).*In about 1 hour you will need a 300 degree F oven, so either shut your oven off now, or reduce the temperature to 300 degrees F and hold it there until you are ready to fill and bake the cheesecakes. Step 2: PREPARE THE CHEESECAKE FILLING. Preheat oven to 300 F.Fill an oven-proof dish with 2 cups of water and place it on the bottom rack of the oven. (This will help to keep the mini-cheesecakes from cracking).INGREDIENTS FOR THE CHEESECAKE FILLING:4 ounces Cream Cheese at room temperature 2/3 Cup Chocolate-flavored Sweetened Condensed Milk 1/2 Cup Whole Milk Ricotta Cheese 1/2 Cup Italian-style Marscapone Cream Cheese 2 teaspoons Pure Vanilla Extract 2 Large Eggs (I prefer organic cage-free brown eggs) 1/2 teaspoon fresh Orange ZestINSTRUCTIONS:Place the cream cheese in the bottom of a large mixing bowl and mash it down a bit with a fork. Pour the Chocolate-flavored Condensed Milk over the cream cheese and beat until smooth. Add the Ricotta and Marscapone cheeses and the Vanilla Extract and beat again until smooth. Add the eggs, 1 egg at a time, beating each time until the egg is well blended into the mixture. Add the Orange Zest, mix just until well blended, then ladle the mixture over the graham cracker crusts,filling each cup almost to the top. Just before putting the muffin pan in the oven I got the bright idea to sprinkle some chocolate chips onto of each filled muffin cup. Place the muffin pan on the upper oven rack and bake at 300 degrees F for 18 to 20 minutes (the cheesecakes should be slightly \"jiggly\" around the center, but firm around the sides when done - mine took 18 minutes).Remove muffin pan from the oven and allow to cool on a rack until cool enough to place in the refrigerator; then refrigerate for at least 6 hours before glazing with the ganache (see next step) - I covered the muffin pan and left it in the refrigerator overnight. When the mini cheesecake muffins were first removed from the oven, they were nice and \"puffy.\" bit after a few minutes they deflated somewhat. . .that is to be expected! Step 3: PREPARE THE GANACHE AND GLAZE THE MINI MUFFINS. INGREDIENTS:1/2 Cup Heavy Whipping Cream 1 Cup White Chocolate Chips 1/2 Cup Whole Berry Cranberry SauceINSTRUCTIONS:Mix the Whipping Cream & Chocolate chips together in a microwaveable bowl and microwave on high for 30 seconds. Remove from microwave and stir; if the mixture is not smooth, microwave for another 15 or 20 seconds. Remove the chilled muffins from the refrigerator and drop a little off the whole cranberry sauce onto the top of each muffin; then cover with the White Chocolate Ganache, letting some run down the sides.NOTE: I was experimenting here. I dropped a little Whole Cranberry Sauce onto the top of 1/2 of the muffins, and sprinkled some more chocolate chips on the other half; then I covered them with the ganache. I felt that they looked a little dull, so I added some more cranberry sauce and chips to the tops of the muffins and I think this really enhanced their appearance. This recipe is a variation of the ganache recipe that I found online at: http://www.acupofmascarpone.com/2012/11/chocolate-cranberry-fudge-cake-with.html Step 4: TIME FOR DESSERT . . .. A rich finishing touch to a great Holiday Dinner!I have estimated the nutrition for this recipe to the best of my ability using the MyFitnessPal Recipe Analyzer. It appears that each mini cheesecake contains about 284 calories; the ganache will add approximately 146 more calories to this dessert. Once in a while you have to throw caution to the wind and enjoy your sweets!PLEASE NOTE: My recipe for Gluten-Free Mini Ricotta Chocolate Cheese Cakes was inspired by Marcela-Valladolid's Mexican Ricotta Cheesecake recipe that was posted on www.foodnetwork.com.", ["gluten-free-mini-ricotta-chocolate-cheesecakes-wit_0", "gluten-free-mini-ricotta-chocolate-cheesecakes-wit_1", "gluten-free-mini-ricotta-chocolate-cheesecakes-wit_2", "gluten-free-mini-ricotta-chocolate-cheesecakes-wit_3", "gluten-free-mini-ricotta-chocolate-cheesecakes-wit_4"]] [41437, "Introduction: Brew Bucket. I am making this instructable because I was about to buy some of these 3.5 gallon fermenting buckets online for about $15 + shipping. Good thing I didn't because I was able to go to home depot and make them for half the price. I mainly use 6.5 gallon glass carboys because I make large 10 gallon batches of beer but sometimes making 3 gallons inside the house is nice. These are also convenient to clean when making all fruit wines that usually have large chunks. \u00a0 Step 1: Food Safe Plastic. I know many people out there are concerned about the plastic being food safe like the ones at your local home brew shop. The plastic buckets that I purchased are the same type of plastic. HDPE (high density polyethylene) is used in milk, juice and water containers in order to take advantage of its excellent protective barrier properties. Its chemical resistance properties also make it well suited for items such as containers for household chemicals and detergents. Most five gallon food buckets are made from HDPE. Examples: Milk bottles, shopping bags. There had been extensive discussion on your favorite home brew forums on this very topic. I personally feel that it is safe but if you do not want to use this plastic that is completely up to you. \u00a0 Step 2: List of Materials and Tools. To make a plastic bucket you will need: -- a plastic bucket (I used a 3.5 gallon) -- a plastic bucket lid (5 gallon fits on my bucket. I also purchased one with a gasket) -- a rubber grommet (3/8 in) -- power drill -- drill bits \u00a0 Step 3: Building. To build this bucket all you really have to do is drill a hole in the bucket so that it will accept the grommet. To do this first drill a small pilot hole to guide the larger drill bit. I used a 1/8 then made a larger hole with a 7/16 bit. The 7/16 bit was still slightly small so I reamed it out with a knife until I got a snug fit when the airlock was on there. Learn from my mistake and do not force the airlock into the hole if it is too small. I ripped my first grommet. \u00a0 Step 4: Finished Bucket. This is the finished product. I decided to make two of these. It only takes a few minutes to make. I know that it is not rocket science but sometimes if this simple information is not out there, people will not even try to make it themselves. \u00a0 Step 5: Brewing Something. I initially did not put this step in but if you are new to home brewing you might want a few recipes to get you started. The recipes will be very crude but they will work. If you want better instructions there are many good instructables on brewing wine or beer. You can use any yeast to brew beer but I recommend using brewers yeast. Bread yeast is easy to find but gives a distinctive bread/yeast flavor that is not pleasant when brewing. I have many recipes on brewing beer, wine and soda on my pinterest if you are interested\u00a0http://www.pinterest.com/xmobisx/ For all these recipes you should sanitize all equipment that will be in contact with the ingredients.\u00a0Basic Mead Recipe -- 10 pounds of honey -- \u00a02 gallons of water -- Handful of raisins -- Yeast Place 2 gallons of water into a large pot and heat until boiling. Once the water comes to a boil turn off the heat and add the honey. Mix well until all the honey is dissolved. Let this mixture cool until it is below 95 degrees Fahrenheit. Once the mixture has cooled place it into the bucket with the yeast. Place the lid on the Bucket and attack airlock. Let this sit for a month. Once the month is up you can bottle it. The longer the wine ages the better it will taste.Basic Fruit Juice Wine -- 3 gallons of fruit juice( 100% juice without preservatives) -- 4 pounds of sugar (white, brown, granulated...any) -- handful of raisins -- Yeast Place juice into bucket and add yeast. Then attach lid with airlock and let sit for at least a month. After a month it should be ready to bottle. The longer it ages in the bottles the better it will taste.\u00a0", ["brew-bucket_0", "brew-bucket_1", "brew-bucket_2", "brew-bucket_3", "brew-bucket_4"]] [41438, "Introduction: How to Make Pumpkin Spice Cake With Layers and Frosting and Everything!. So, you would like to make dessert for the harvest season, but pumpkin pie seems so passe. Well, give pumpkin cake a try. This spiced treat includes a sweet caramel and cream cheese frosting that will knock your socks off - assuming you wear them. I have adapted the recipe from Bon Apetit (you will notice the magazine in some of the pix), mostly because I just can't do exactly as told. Ever. My advice for those of you inspired by this Instructable is to follow the basic instructions and not to copy my actions - unless you like to take the long way.Always make sure you have ingredients and hardware on hand BEFORE starting the project. Just this once, I was prepared and did not have to run out midway - thanks to my previous pumpkin torte success/debacle, I had already purchased heavy whipping cream.The Hardware2 9\" round cake pansbig mixing bowl - or three, if you don't want to wash between steps2 smaller bowlsA marvelous electric mixer - if not, then a sturdy spoon, lots of patience, and serious biceps.a long serrated knifea rubber spatulaa wide dull knife (aka frosting spatula)The Cake Ingredients3 cups all purpose flour2 teaspoons baking soda2 teaspoons baking powder1 15 oz. can pumpkin pie filling***1/2 cup sugar1 1/4 cup vegetable oil4 large eggsThe Frosting Ingredients1 1# box powdered sugar1/2 cup + 1Tbsp heavy whipping cream1 tsp vanilla extract1 8oz. package cream cheese, room temperature1/4 cup (1/2 stick) unsalted butter, room temperature***The original recipe called for pure pumpkin , 1 1/2 cup sugar, and a host of spices. To save time, I hacked it and used Libby's pie filling, decreasing sugar. It worked. Step 1: The Cake Batter. First, we assemble the cake. Preheat the oven to 350. Make sure the racks are centered - too high or too low and your cake will burn, baby, burn. Butter and flour the two cake pans, tapping out excess flour. This will enable your cakes to pop out nicely when done. I didn't actually have to do this because I have special nifty pans with arms that cut and relaease the bottoms. However, in the interest of instruction, I have shown this step for those of you who probably don't have weird kitchen gadgetry.Whisk the first three ingredients in a large bowl. Realize you want to use this bowl for the next step and transfer the flour mixture to one of the cake pans temporarily. Alternately, start out using an extra bowl. Sigh. Using electric mixer (see note on previous step under \"Hardware\") beat pumpkin, sugar, and oil in large bowl. I happen to have hazelnut oil, so I substituted about a 1/4 cup of it for some of the vegetable oil - should add a subtle flavor without changing the cake structure. Feel free to experiment, just don't change the total amount of oil. Add eggs 1 at a time, beating to incorporate between additions. Here the recipe called for 2 tsps of orange peel. Bleah. I skipped that and added some lemon peel instead. Your cat will be supervising, so make sure no fur gets in the food. Ugh. Add flour mixture and beat on low speed just enough to blend it. You want a light cake and beating the devil out of it will increase gluten production making for a more, ah, tough chewy cake. Can we say, \"gross\"? Now that the batter is ready, divide it equally into the prefloured and now empty cake pans.Bake the batter until a toothpick inserted comes out clean - 35 minutes in my oven. Cool the cakes in pans for 10 minutes or so, then flip them out (nice to have a cooling rack for this) and turn them top side up to cool completely.During the cooking time, you may realize the can of pumpkin filling you purchased was overly large. Since you have excess, you should utilize it by attempting the pumpkin torte again. Hey! By the time the cakes are done, you can toss it into the oven preheated to the same cooking temperature. What else to do on a rainy day but bake? Certainly not going to vaccuum... Step 2: The Frosting. Cake is good, yes, but cake with frosting is better. So make some frosting. Sprinkle 1/2 cup powdered sugar over the bottom of a small skillet, cooking on medium heat until sugar melts. No need to stir yet, but I'm serious about the medium heat. Don't burn the sugar with impatience. Once melted, you can stir as needed, watching for a color change to amber - a coupla minutes. Now, stir in 1/2 cup cream, vanilla, and salt. (Useful to already have this mess mixed and ready to pour). The goo is going to bubble like a witches cauldron. Whee! Stir some more, dissolving any hard bits. Stir in that last teaspoon of cream, and let cool to room temperature in a small bowl. You have just made candy.On to the next. Using the electric mixer, beat cream cheese and butter in a large bowl. Gradually beat in powdered sugar. How much? Well....I went off the recipe because I started with a big container of powdered sugar instead of a 1# box. Guesstimating as I mixed, I just kept adding sugar until the frosting attained a frostinglike stiffness. Realizing I would be adding soupy caramel, I aimed for extra stiffness. Then I began beating in the cooled caramel. This is where you can really go to town with an electric mixer. Whip it!Time to put completed frosting into a small bowl, cover it and chill it until spreadable. Coupla hours. One of the pix is finished frosting - the leftovers, that is. It'll be used to make sandwiches out of the cake tops that get cut off in the following step. Waste nothing. Step 3: Assemble the Layers. In order for your cake to have a uniform appearance, the layers need to be even. Cut the rounded tops off carefully using a loooong serrated knife. Be careful. I don't think anyone has posted an Instructable for reattaching lost fingers. Perhaps my next burning question?Place 1st cake layer on a plate, cut side up. Spread about a 1/4 of the frosting on the top. Begin with a big glop in the center and gently work your way out using a frosting spatula or a very wide dull knife. Go all the way to the edge, maybe a little over. Trip over the dogs(large) on the way to grabbing the second cake. Curse and grab your toes, hopping up and down. Place the 2nd cake, cut side down, over the frosted layer. Frost the top first, and then the sides, smoothing to your satisfaction. I added some dried cherries and cranberries for decoration - use your imagination and be inventive with presentation.Survey the enormous mound of dirty kitchenware with trepidation, and long for a dishwasher. Question whether the end result is worth the effortBegin washing. Step 4: Transporting and Serving. I was sharing my cake with friends, but not entertaining at home, so that cake had to travel. No cake should sit out in the rain, and it was pouring. I had a large Tupperware container but no lid (Did I see it out in the garage last week?). The cake went in the container and was given a plastic bag topper. Voila! Cake condom.The cake arrived at its destination, safe from the elements and clouds of pet hair in my CR-V. The confection was sliced up and served with aplomb and gurgled murmurs of appreciation from attendant teenagers and adults. Go bake a cake and invite some company over.", ["how-to-make-pumpkin-spice-cake-with-layers-and-fro_0", "how-to-make-pumpkin-spice-cake-with-layers-and-fro_1", "how-to-make-pumpkin-spice-cake-with-layers-and-fro_2", "how-to-make-pumpkin-spice-cake-with-layers-and-fro_3", "how-to-make-pumpkin-spice-cake-with-layers-and-fro_4"]] [41439, "Introduction: Five Spice Honey BBQ Rib Tips. Regardless of how any culture prepares it, I love barbecue. Who doesn't love grilled meat with a wonderful blend of spices or a sweet, tangy sauce? Recently, I felt like making some Asian-style barbecue. However, I wanted something different than the usual Filipino barbecue that I make, so I came up with something that used the many Asian ingredients in my cupboard.\u00a0 These rib tips are marinated, slowly grilled, and are finally finished with a honey-hoisin glaze.\u00a0 Sichuan peppercorns both in the marinade and in the glaze add a unique tingly, citrusy \"kick\".\u00a0 These rib tips are perfect if you're looking for something new to try on the grill. You'll enjoy making them as you'll be working with ingredients that you probably don't usually use, but are easy to find. This recipe is meant to be tweaked, so have fun with creating your own versions! Step 1: Gather Ingredients. \n You can find most of these ingredients in an Asian grocery store ( ideally one that focuses on Chinese or any type of Southeast Asian cuisine) or in the ethnic section of your local supermarket. Large, multi-ethnic supermarkets are a very good place to look. Use the above pictures to help you.Meat: This recipe is for 2 pounds of pork. While I'm using rib tips, any other slightly fatty cut will work, such as pork shoulder, spare and baby back ribs, etc. For the marinade: 1/4\u00a0 cup hoisin sauce 2 tablespoons dark soy sauce 1/3\u00a0 cup rice wine (ideally Shaoxing wine, if you have it. You can use any other rice wine like I did, or use a dry sherry) 1\u00a0 teaspoon Chinese five-spice powder ( you can buy this or make your own) 1\u00a0 tablespoon chili bean sauce/paste 1/4\u00a0 cup honey 1\u00a0 teaspoon garlic powder 2\u00a0 teaspoons ginger powder The glaze: 1-2 teaspoons Sichuan peppercorns, lightly ground 1\u00a0 teaspoon lightly ground star anise or lightly ground aniseed 1/2 - 1 teaspoon powdered ginger 1 tablespoon hoisin sauce 2 teaspoons Sriracha sauce 1- 2 tablespoons honey Step 2: Cut. Cut the rib tips into pieces about 1 1/2 inches wide. Try to keep them evenly cut. Trim any excess fat if you wish. Place the pieces into a\u00a0 plastic bag. if using a slab of ribs, you can just leave the slab as it is. Step 3: Marinate. Mix together all the ingredients for the marinade. Make sure that all parts are mixed together well. Pour marinade over the meat in the bag and seal tightly, squeezing out all excess air from the bag. You can move the bag around to make sure that the marinade is evenly distributed. Allow to marinate in the fridge overnight ( or at least 8 hours) Step 4: Grill!. When it comes time to grill the rib tips(or spare ribs, baby back ribs, etc.),take them out of the with the marinade. Discard the marinade. Place the ribs in a layer on a sheet of foil. Make it big enough so that you can fold up the sides so that drippings won't fall into the coals and cause flare ups. Get your grill up to 275\u00ba Fahrenheit. Place the whole package on the grill.\u00a0 Cook them at 275\u00ba F for about 1 1/2 hours. Step 5: Make Glaze. While the rib tips are cooking, make the glaze. Mix the crushed Sichuan peppercorn, ground star anise/aniseed, and ginger powder together in a small bowl. Then, add rice wine and mix well. cover and let sit for about 5 minutes to allow the spices to release their flavor into the wine Mix in honey, Sriracha, and hoisin sauce. Step 6: Glaze. After the rib tips have cooked for 1 1/2 hours, take them off of the foil, and put them directly on the grate. Get the grill hotter. Brush the glaze on all over the meat. Cook until the meat caramelizes, but be careful not to burn it! Step 7: Serve. Your rib tips are done! Enjoy steamed white rice and vegetables. You can chop up any leftovers and use them in fried rice or with stir fried noodles. Enjoy!", ["five-spice-honey-bbq-rib-tips_0", "five-spice-honey-bbq-rib-tips_1", "five-spice-honey-bbq-rib-tips_2", "five-spice-honey-bbq-rib-tips_3", "five-spice-honey-bbq-rib-tips_4", "five-spice-honey-bbq-rib-tips_5", "five-spice-honey-bbq-rib-tips_6", "five-spice-honey-bbq-rib-tips_7"]] [41440, "Introduction: How to Make a Whitefish Sandwich. Source: http://meal5.com/simple-healthy-recipes/how-to-make-a-whitefish-sandwichCan\u2019t go wrong here with this lightly pan-fried fish sandwich. Walleye and tilapia are great choices, and buying it as fresh as possible will make it even better. A simple egg wash helps the flour stick nicely to the fish and will give it the right amount of crispiness while keeping it out of greasy territory. You\u2019ll know it\u2019s done when it turns golden on the outside, and white and flaky on the inside. Serve in a hoagie bun with Tangy Tartar Sauce. It's easy to make and oh so good! Ingredients1\u00bc lb. fresh walleye or tilapia\u00bd cup flour1 egg4 hamburger or hoagie buns Salt and pepper Tangy Tartar Sauce Ingredients1 Tbsp. light mayonnaise1 Tbsp. non-fat plain Greek yogurt 1 Tbsp. sweet pickle relish1 tsp. balsamic vinegar Step 1: . Part 1: Prepare fishRinse fresh fish and pat dry with paper towel.In a small bowl, whisk 1 egg, plus 1 teaspoon water together until frothy. Step 2: . Part 2: Prepare coating Pour egg wash into a flat dish.Put flour into a flat dish. Step 3: . Part 3: Coat fishDip fresh fish into egg wash covering completely, then dredge through flour to coat lightly.Season with salt and pepper. Step 4: Cook Fish. Over medium heat place fish in skillet or griddle.Cook until golden brown (3-4 minutes)Turn fish over, allowing second side to cook until fish is done(2-3 minutes or when fish turns white and flakes apart easily). It doesn't take long so keep an eye on it :)Butter both sides of bun and toast until golden brown. Remove and set aside. Step 5: Step 5: Prepare Tartar Sauce. Combine all ingredients and mix thoroughly.Season to taste with salt and pepper. Step 6: \u200bStep 6: Build Sandwich . Spread tartar sauce on toasted bun and assemble sandwich. Step 7: \u200bStep 7: Finished. Serve immediately", ["meal5_0", "meal5_1", "meal5_2", "meal5_3", "meal5_4", "meal5_5", "meal5_6", "meal5_7"]] [41441, "Introduction: Delicious Honey Peanut Snack. One time I was in the store and I saw these little packets (really little, maybe two or three inches long) filled with different flavored \"nut-butter\" mixes. For example they had hazelnut chocolate, almond maple, and cashew vanilla. I had tried each of the different flavors and they were so good! The only problem was that they were so expensive!So I was messing around with different ingredients, and I discovered this amazing recipe for peanut butter honey bannana snack! Step 1: Numnums. What you will need is...-Creamy Peanut Butter-Honey-Bannana Step 2: Scoop It. Scoop a generous amount of peanut butter into your bowl or cup. Step 3: Your Bananas, Honey!. Mix in a spoonful of honey and mix it up to it has a consistent texture.Now just chop up you bannana and place it on top of your yummy mix! Step 4: Enjoy. Now just sit back and wolf down your (some-what) healthy snack!Leave suggestions, questions, or comments!Thanks for reading!~Seymour Sky Productions", ["delicious-honey-peanut-snack_0", "delicious-honey-peanut-snack_1", "delicious-honey-peanut-snack_2", "delicious-honey-peanut-snack_3", "delicious-honey-peanut-snack_4"]] [41442, "Introduction: Easy Handmade Manitoba Bread. Hi everyone, I'm Filippo from Italy!In my opinion, handmade food is usually better than supermarket one.In particular, handmade bread is completely different from the packed one that you buy from the store. And it's also pretty easy to make.When I say to my coworkers, friends or family that I make my bread at home, they are often surprised. Bread is seen as something difficult and long to bake. That's not completely true.There are a lot different baking techniques and yes, some of them require a day-long leavening.In this Ible, I'll show how to make a delicious and soft bread that requires 3 hours of leavening but an actual work time of less than 20 minutes.Also, this fresh bread has a life of 5-7 days, or even more, depending on your house humidity.What is Manitoba flour?Manitoba flour it's not the most popular one in Italy, but you can find it in almost any market. It's a high gluten flour, with a percentage of gluten higher than 14%. It's made from soft wheat of the Manitoba area (Canada). It's a strong flour, rich of insoluble proteins which contain the gas of the leavening, resulting in noticeable enlargements of the baking product. Thanks to this enlargements, the resulting product will also be softer than classic bread. For this reason, Manitoba is often used in confectionery industry. Step 1: Ingredients. Another big pro is that bread is extremely cheap!Here's what you need:500gr of Manitoba flour 280ml of warm water 10gr of dry brewer's yeast 20gr of salt 10gr of sugar olive oilThat's less than 2\u20ac in ingredients.It's a handmade recipe, so no power tools involved!You'll just need a bowl and your oven.And your hands, of course! :) Step 2: Making the Dough. Take a large bowl, actually the largest bowl you have. Having a lot of space helps avoiding the flour to go everywhere.Pour all of the flour (500gr), the salt (20gr) and the sugar (10gr) in your bowl, and mix it well with a fork.You can use any sugar you prefer, I personally like brown one.Why the sugar, you may ask? Well, the sugar acts as an assistant to the yeast, improving the leavening process. It's a widely used technique in bakery, also in non-sweet recipe like this bread.Pour the warm water (280ml) over the mixed flour and also pour dry brewer's yeast (10gr).Now it's time for brute force. Step 3: Working the Dough. Handmade means... well, hand made :)No tools or, worse, power tools are intended here for mixing the dough.So, rub a good amount of olive oil between your hands and start mixing everything. At the beginning, you may want to be slow and careful, because the wet and dry parts are not mixed and it's easy to pour out a lot of flour.After a few minutes, the dough will be more homogeneous and sticky, and you can start to apply more strength.Continue for a few minutes more, until all the flour and water will be completely mixed. You'll end up with a compact dough that will no longer stick between your fingers.Now, you can put a small amount of flour on your cutting board and start kneading there. You'll soon notice that working the dough is a muscular job! But food is more delicious if seasoned with effort (not really, but it's a nice poetic image).I usually knead for about 5 minutes, it may sounds like a no-time, but trust me... kneading a strong flour like Manitoba for 5 minutes straight is no joke at all. You can knead for more time if you want, but more than 10 minutes is an overkill.Note: use palms instead of fingers. You'll apply more pressure and your hands won't hurt after the hard work. Step 4: Leavening. It's time for the yeast to do its magic, with a little help from sugar.Take your dough ball and put it on a large baking tin. If you have a nonstick tin, you're ready to go. Otherwise, a quick rub of olive oil will help you to take out the bread after baking.Now a little trick: take you sharpest knife and make some parallel cuts on the top of the dough. It will help the leavening (creating more surface on the dough) and also gives the classic \"bread shape\". You can also use a razor blade, it's perfect for this job.Now, put the baking tin inside the oven (NOT turned on).After different tests, I've found out that 3 hours is a good rest time for the yeast to produce a satisfactory leavening.You may let it rests for more time, but 3 hours is enough.We are using the oven like a \"safe place\" for the dough, because it protects it from temperature changes that can be armful for the yeast.After that time, you'll have a beautiful, bread shaped and ready for baking dough! Step 5: Baking. We are ready for the real baking.But before that, pour 2/3 small spoons of olive oil onto the dough and spread them lightly with a kitchen brush (I use a silicon one). Don't put too much pressure and don't use too much oil.Oil will help to convoy the heat more homogeneously on the surface while also soften the crust.Pre-heat the oven to 175\u00b0 Celsius, and put in a very small pot with not more than a glass of water in it. This is a common trick for bread baking: water will evaporate during cooking process, creating a very humid atmosphere that will help to mantain a soft crumb and crust.I've tried with and without water, and I have to say that it really makes the difference.Note: absolutely AVOID convection bake, it will dry the bread to the core!Now, bake at 175\u00b0 Celsius for 25-30 minutes, depending on how you like it. I personally prefer the bread a little \"wet\" on the inside, so I bake for 25 minutes. Step 6: Enjoy Your Homemade Bread!. Aaaaand... you're done!Your delicious Manitoba bread is ready.You just have to wait 10-15 minutes to let it cool, but if you are like me then you love hot bread! It's difficult to resist.After some tests, you'll find out the perfect temperature with your oven. On mine, 175\u00b0C is just right, on my parents one I have to lower to 165\u00b0C for a flawless result.Now you are cursed: you can't eat shop bread anymore because this one tastes a lot better :)Enjoy, cheers from Italy!Filippo", ["easy-handmade-manitoba-bread_0", "easy-handmade-manitoba-bread_1", "easy-handmade-manitoba-bread_2", "easy-handmade-manitoba-bread_3", "easy-handmade-manitoba-bread_4", "easy-handmade-manitoba-bread_5", "easy-handmade-manitoba-bread_6"]] [41443, "Introduction: Pirate Delight Jell-O. You\u2019ll need:\nSome Fat Free Vanilla wafers (20 cookies)\nA couple 8oz single serving containers\n2 cups water and a way to get it boiling (16 oz water)\n2 small boxes island pineapple Jell-O (2-4oz boxes or 1-6oz\u00a0box)\nAt the Doc Mangus compound we like things intense so when we make Pirate Delight Jell-O we use half the water called for in the box direction. In this example we\u00a0will use\u00a02 cups, (16oz),\u00a0water\u00a0and 2\u00a0small, (2-4oz),\u00a0boxes gelatin. Step 1: . Bring the water to a boil then add\u00a0both boxes of\u00a0gelatin. Stir until the gelatin is completely dissolved. Step 2: . Carefully transfer the hot mixture to your serving containers. We have a lot of these 8 ounce jars laying about so we used them.\nAdd eight\u00a0 to ten vanilla wafers to each serving. The wafers will float at first then sink below the surface.Tip: We like Orange, Peach, and Island Pineapple flavors\u00a0the best. Island Pineapple kinda tastes like pineapple upside down cake in this recipe. Adult Pirates will be delighted to substitute 1/2 cup rum for 1/2 cup of the water.", ["doc-mangus-pirate-delight-jell-o_0", "doc-mangus-pirate-delight-jell-o_1", "doc-mangus-pirate-delight-jell-o_2"]] [41444, "Introduction: Easy Vegan Recipe for Paella With Aubergines. Here\u2019s main course combining the Mediterranean cuisine with the strong flavours of the East. As I can\u2019t think of an exact name this meal should have, I\u2019ll simply call it \u201cvegan paella\u201d for two reasons \u2013 the yellow coloured rice and the rich amount of vegetables in it.\nProducts(for 4):\n1 small bowl of basmatti rice (~200 g)\n100 g pitted black olives\ntwo large (~700g) aubergines\n4-5 average tomatoes\n1 large onion\n6-7 cloves of garlic\na handful of fresh parsley\n4 tbsp olive oil\n1/2 teaspoon turmeric\n1 pinch cinnamon+1 coriander\ngrounded black pepper, paprika\nsalt (for the aubergines)\nCut the aubergines in large thin circles, salt them and put aside.\nChop the onion in tiny cubicles, heat 3 tbsp of the olive oil in a pot, put in the spices stir, add the onions and stir again. Let in simmer for a minute and add the rice. Stir wee until all of it takes the bright yellow colour of the turmeric, pour in two small bowls of water, cover and lower the heat.\nCut the olives in circles and add them to the boiling rice. In about 10 minutes remove from the stove and leave it to absorb the remaining liquid.\nRinse the aubergines from the salt and steam them for 5 minutes until soft. Cut the garlic in slices.\nPour the remaining oil in a pan and cover the surface with it. Lay one layer of aubergines (approx. half of the entire quantity), put some pepper, paprika and half of the garlic slices. Now cover evenly with the rice and put the rest of the aubergines on top. Add pepper/paprika and the remaining garlic.\nCut the tomatoes on circles and arrange on top as last layer. In one of the corners of the pan pour half bowl of water.\nCook in 180C (356F) degrees for about 20 minutes. Sprinkle with the minced parsley on top.\u00a0\nMore Easy Vegan Recipes!", ["easy-vegan-recipe-for-paella-with-aubergines_0"]] [41445, "Introduction: Bacon & Cheddar Biscuits (Savoury Scones). One of my childhood favorite Summer time foods was scones. Rather similar to the american biscuit but exclusively eaten with sweet items such as jam. However I never really had much of a sweet tooth and having to smoother them in jam and cream was even less appealing. Fast forward to early adulthood and I have decided to change the humble scone to something more in line with my taste buds. This Scone has been made with excessive helpings of bacon, Mature Cheddar, bell peppers and the fiery side taste of black pepper. To Garnish these scones I have opted to use Sour Cream and Chive mixture as a nod to the clotted cream used on traditional scones.This recipe has been rather difficult and I found that the addition of so many dense ingredients has made the scone rather heavier, more difficult to cut/shape and longer to properly cook, If your not put off by this then I would absolutely recommend trying to make them they are definitely worth it as they taste brilliant, and are a wonderful alternative to the normal scones with cream and jam. Step 1: Prep. As always I like to have all of my prep ready chopped before I start cooking, I would recommend that you spend some time chopping up everything that needs to be chopped or prepped before hand and then keeping them in small bowls until use. It really makes everything a lot quicker and more efficient. Ingredients: 500g of strong Flour 250ml of Full Fat Milk 100g of Salted Butter 200g of Strong Cheddar (Roughly Cubed) 5 rashers of Bacon (Finely diced) 2 bell peppers (Finely Diced) salt & pepper 1 egg for GlazingServes 11 200C Gas Mark 6 400F for 20-25 Minutes Step 2: Mixing Dry Ingredients . It is very important to not kneed or mix the ingredients, as this will knock the little air in them out, rather you should employ a rubbing in technique, for those unfamiliar it involves rubbing the mixture in between your fingers and thumb.Picture 1. In a large bowl rub the 500g of Flour with the 100g of butter, it should form fine breadcrumbs when you have properly rubbed it all in.Picture 2. Add the Chopped bacon and use the same rubbing in method to mix it in. Picture 3. Add the 200g of Cubed Cheddar and again rub it in with the flour and bacon.Picture 4. Again Rub in the Finely diced Bell Peppers. Picture 5. Finally add a generous sprinkle of black pepper, i would say around 1 Tsp, but there isn't really need to measure. Then a generous couple pinches of salt to taste. Step 3: Adding the Milk . It is very important to not over work the mixture otherwise you will end up making bread instead of scones. also you should stop mixing as soon as the mixture has been brought together.Picture 1. Make a well in the centre of the mixture.Picture 2. Pour the milk in to the centre of the Well Picture 3. Moving the bowl and pushing the outside in to fill the well bring the mixture together gently. Step 4: Shaping and Glazing . Do not use a rolling pin this will force the air out and all that time you spent rubbing in will be wasted. Also I only managed to get around 11 out of my mixture but you will likely get slightly more as I made my quite large.Picture 1. lightly flour a surface and then tip the bowl out on to the surface.Picture 2. pat the top and sides to get to your idea thickness and then cut out in to 11 pieces.Picture 3. Oil or greece a large oven tray. Picture 4. With a fork prepare the glaze by beating the egg.Picture 5. Finally glaze all of the scones before they go in the oven. Step 5: Baking. 200C Gas Mark 6 400F for 20-25 MinutesPicture 1. Ensure that the oven is preheated prior to use and then cook for 20-25 mins at 200C Step 6: Thank You for Reading . Finally I recommend that you serve them warm with generous helpings of butter or sour cream & chives with an ice cold beer, because English tea just wouldn't fit with this anymore. :)Thank you for reading , if you have any comments or queries please contact me and I will try to answer them as soon as possible.", ["bacon-cheddar-biscuits-savoury-scones_0", "bacon-cheddar-biscuits-savoury-scones_1", "bacon-cheddar-biscuits-savoury-scones_2", "bacon-cheddar-biscuits-savoury-scones_3", "bacon-cheddar-biscuits-savoury-scones_4", "bacon-cheddar-biscuits-savoury-scones_5", "bacon-cheddar-biscuits-savoury-scones_6"]] [41446, "Introduction: Bacon and Corn Risotto. Corn and bacon are a natural combination. The saltiness and crispiness of the bacon mixed with the sweetness of the corn. This is a simple, easy-to-cook risotto with the popular combination of bacon and corn topped with some green onions! This delicious meal is very simple and easy to cook, that even non-cookers can easily make it without screwing up, and it can be made in less than 10 minutes. Step 1: Ingredients. Bacon Corn (frozen) Chicken Stock Rice Green Onions Garlic SaltKitchen ToolsCutting board and Knife Large pan Step 2: Making the Rissoto. Cook the rice in the rice cooker but instead of water, use chicken broth, to make the risotto. Step 3: Dice Garlic. Slice the garlic to uniform cubes. Step 4: Pan Fry Bacon. Place three slices of bacon on a large pan. Pan fry it in medium heat. Step 5: Slice Bacon. Slice the bacon to smaller slices to make bacon bits Step 6: Saute Garlic. In a large pan, saute the diced garlic until lightly brown. Step 7: Add Corn and Bacon. Once the garlic is light brown in colour, add the corn and bacon to the pan to reheat it. Heat it for about 2-3 minutes. Step 8: Add Rice. Add the rice / risotto cooked earlier with the chicken broth. Mix it well with the bacon and corn Step 9: Garnish. Garnish it with green onions.", ["bacon-and-corn-risotto_0", "bacon-and-corn-risotto_1", "bacon-and-corn-risotto_2", "bacon-and-corn-risotto_3", "bacon-and-corn-risotto_4", "bacon-and-corn-risotto_5", "bacon-and-corn-risotto_6", "bacon-and-corn-risotto_7", "bacon-and-corn-risotto_8", "bacon-and-corn-risotto_9"]] [41447, "Introduction: The Perfect Fresh Guacamole. I'm going to show you how to make some of the best guacamole you've ever had. Guacamole is one of those snack foods that varies considerably everywhere you try it. This recipe is plain and simple, but it represents the amazing fresh flavor you'll find in many of the best Mexican Restaurants. After countless tries and adjustments, I believe this recipe is now perfected and my friends agree! Step 1: Ingredients. > 2 ripe (slightly soft) Hass avocados (You could use another brand, but I've had the best luck with Haas) > 3 - 4 cloves fresh garlic, minced > 1/2 lime > 1/2 med white onion, finely diced > 1/2 tsp coriander > 1 tbsp fresh finely chopped cilantro > 2 Roma tomatoes\u00a0 (or 1 beefsteak), diced > 1 tsp kosher salt Step 2: Directions. 1.) Cut and Peel the Avocados.\u00a0 If you've never done this before, here is a great how-to article.\u00a0 Don't be intimidated. It is a very simple process.\u00a0 Just be careful with that knife. 2.) Add avocado pieces to a large bowl or ideally a lava stone mortar.\u00a0 Using your tool of choice (large spoon or pestle) mash the avocado well. 3.) Squeeze the juice from 1/2 lime over the avocado. 4.)\u00a0 Add all remaining ingredients (cut as defined) and mash well until the desired consistency is achieved. The result should be slightly chunky, but small enough to fit on chips or crisp toast. Step 3: Tips. > Save the seed from an avocado.\u00a0 If you have any leftovers, place the seed inside the guacamole before refrigerating. This will help it stay fresh longer and also help prevent it from turning brown. > Don't add too much cilantro. It will easily overpower the guacamole.\u00a0 > The Avocado's must be ripe and slightly soft.\u00a0 This is critical to the texture and taste of the guacamole.\u00a0 > While not required, a traditional Mexican Molcajete (aka lava stone mortar) is great for mashing up ingredients and provides a fun\u00a0 authentic serving dish. > This goes well with tortilla chips, toasted olive oil coated pita bread, and small toasted pieces of bread For more recipes and other projects please visit my personal site: http://manganlabs.com", ["the-perfect-fresh-guacamole_0", "the-perfect-fresh-guacamole_1", "the-perfect-fresh-guacamole_2"]] [41448, "Introduction: Nacho (Not Your) Average Nachos. These are such a colourful and fun bite-sized appy to bring to a party! These mini scoops make for a mess-free nacho delight that everyone is sure to love. Step 1: Ingredients. Scoops tortilla chipsGrated cheese (here I used monterey jack for the peppery kick)Red and yellow bell peppers Refried beansGreen onionsAvocadoSour creamCumin, chilli powderSalsaLime juiceNote: You can choose to add different things to these mini nachos depending on what you like on your nachos. (ex. beans, corn, tomatoes, hot sauce...etc.) Step 2: Start Filling. Line up the scoops on a baking sheet carefully discarding broken ones into a separate bowl for snaking on. Add cumin and chili powder (about a teaspoon each) to the refried beans mixture. Take a small spoon and add a small blob of beans to each scoop. Step 3: Keep Filling the Scoops and Cook.. Add a red pepper chunk and yellow pepper chunk into the scoops. Add a small pinch of grated cheese to each scoop and bake on broil for about 5 minutes (check after 3 minutes). You want the cheese to be melted and the cups to turn a golden brown. Step 4: Final Filling. After slicing the avocado, drizzle with lime juice (this keeps them from going brown and adds zesty flavour). Add a small slice of avocado to the scoops and sprinkle all the scoops with green onions. Add a small blob of sour cream and voila! Tip: for the sour cream, put a few heaping tablespoons into a small plastic bag. Cut the corner off and this allows you to squeeze the sour cream onto each nacho scoop in a more controlled way.Put out salsa next to them for people to dip or add to their nacho scoops.", ["nacho-not-your-average-nachos_0", "nacho-not-your-average-nachos_1", "nacho-not-your-average-nachos_2", "nacho-not-your-average-nachos_3", "nacho-not-your-average-nachos_4"]] [41449, "Introduction: Easy Kefir. If you've ever made Kefir from powdered kefir starter you may have thought you needed to follow the instructions on the package. Not true! The instructions tell you to use a quart of milk, to heat it to 180\u00ba, let it cool to 100\u00ba and add the starter. None of this is true - it is so much easier than that. I may have the temperatures wrong because I threw out the instructions long ago but you get the ideaFollowing the directions means heating the milk - which means getting out a pot, later washing that pot, it means using a thermometer, later washing that thermometer, it means standing around watching milk almost boil, then standing around watching milk get almost back to room temperature. It means finding a container to store the kefir in so it can go into the fridge after it gets thick, then later washing that container. Following the instructions is also twice as expensive as not following them - as you will see. Step 1: Supplies. 1/2 gallon of milk - I use organic whole cow's milk but you can use goat milk as well as lowfat milk.Kefir starter - available at Whole Foods and here on Amazon.spoon and cup. Step 2: Mix and Pour. Pour out a bit of milk and add the culture to it. Mix it well and then just pour back into the milk container. Step 3: Shake. Put on the cap and shake or turn it upside down 25 times or so.I've made kefir this way for at least two years now with success every time. Step 4: Wait 24 Hours. That's it, just wait 24 hours with the container sitting out of the fridge. After 24 hours you can test the consistency and see if it's as thick as you like, if not then give it a few more hours. Afterwards just put it in the fridge - it will stay delicious for at least a month, though it is unlikely it will not be drunk well before then. The milk container does get a nice bulge to it but that's OK.You may use a few tablespoons of your homemake kefir to start another batch - the same way - by stirring it into a cup or so of milk and then pouring that mixture into your container of milk. I have hear that the powered starters make for a culture that gets weaker over time. I don't know if this it true because I get tired of kefir after a few months of eating it and take a kefir break for awhile. Step 5: Kefir Soup. This may be weird sounding to all of you who are used to sweet kefir with fruit found on the grocery store shelves, but I eat mine in a soup bowl with a soup spoon, drizzled with olive oil and sprinkled with salt, chili powder and sesame seeds. Yummers.", ["easy-kefir_0", "easy-kefir_1", "easy-kefir_2", "easy-kefir_3", "easy-kefir_4", "easy-kefir_5"]] [41450, "Introduction: Corn Salsa. \n Corn salsa is so simple and tasty. I've been sick the past couple of days and it was one of the only things that sounded good. :) This salsa is best with fresh corn, but it works well with frozen corn too! Just pop it in the microwave to defrost or leave it overnight in the fridge.\nIngredients: \t\t1 1/2 - 2 cups fresh or defrosted corn\n\t\t1/4 red onion\n\t\t1 jalapeno or serrano pepper\n\t\t1/2 tomato or a few cherry or grape tomatoes (if tomatoes are out of season, the smaller ones will taste better!)\n\t\t1-2 limes\n\t\tsalt\n\t\tchili powder\n\t\tcilantro\nMethod: \t\tDice the onion, tomatoes and jalapenos and dump into a big bowl with the corn (I like to scoop out the excess seeds and liquid from the tomatoes, but you don't have to!)\n\t\tAdd a pinch of salt, a pinch of chili powder and the juice of one lime.\n\t\tTaste and add more lime and salt as needed!\nYou will want to use lots of salt. I normally put in two big pinches, which always seems like far too much but works perfectly. You do need quite a lot to balance out the sweetness of the corn. Same with lime juice - you'll use more than you think! It's never more than two limes, though.\nKeep in mind that this is best eaten right away - the salt will pull water out of the veg and make it runny after a while. :)\n ", ["corn-salsa_0"]] [41451, "Introduction: Watermelon Dessert \"Pizza\". Why not put a twist on the old fruit platter, and dress it up like a pizza?When eating watermelon one summer day, I realized a slice looked not too far off from a pizza bun covered in tomato sauce - and thus the idea for watermelon dessert \"pizza\" was born.With your toppings on hand, this should take no more than a few minutes for each \"pizza\". Step 1: Ingredients. The base of the \"pizza\", aka. the bun with tomato sauce is a single slice of watermelon. Choose your own toppings. Experiment. Go crazy.Here are some ideas:- galia or honeydew melon, cut into circles (slices of mozzarella cheese)- green or blue grapes (olives)- strawberries (pepperoni or other sausage)- green or yellow apple, shredded (shredded cheese)- green kiwi (fresh herbs, pesto) Step 2: Making the Pizza. For the first \"pizza\", I added circular pieces of galia melon. I used the top of a glass to punch out perfect circles. I planned on using kiwi for the green herbs, but as luck would have it I picked up the wrong kind of kiwi (yellow instead of green). The green \"herbs\" are pieces of watermelon skin, cut into shape with a knife and a pair of scissors.For the second \"pizza\", I used a cheese grater to grate an apple and used this for cheese topping. I added strawberries and grapes to represent pepperoni and olives.The most important factor in any kind of creative dessert is to have fun, so don't let your selection of fruits be a limit. Use what you have, and experiment.I would love to see what you come up with, or if you have any ideas for other toppings!", ["watermelon-dessert-pizza_0", "watermelon-dessert-pizza_1", "watermelon-dessert-pizza_2"]] [41452, "Introduction: Authentic Horrchata . Horchata is a creamy agua fresca made with rice, cinnamon, evaporated milk and condensed milked mixed with water. Nothing beats it on a hot day and it's super easy to make. so first thing first here's what you need:3 cups Long Grain Rice1 Mexican Cinnamon Stick 1 can Condensed Milk1 can Evaporated Milk2 Tbs Vanilla extract SugarWaterFine mesh strainer (Optional)You can always change the recipe because it's really to you. Some people like it sweet, some like it with alot of cinnamon. My mom always eye balls it.My mom makes a double batch and keep the concentrate in a separate container so when it runs it (which it will) you can easily make another batch. Step 1: . So grab your rice and throw it in a pan. Your gonna want to keep it on medium heat. now Grab a wooden spoon and stir the rice often. Step 2: Toasting the Rice. First the rice is gonna get really white. Keep stirring your rice until you get a even browning throughout the rice grains. This takes about 10-20 minutes, you don't want to rush it. Step 3: Cool and Soak. Now that your rice is ready place it in a bowl and let it cool off. Next you add water and let the rice soak it for at least 3 hours or overnight. You can rush it if you like but it's not the same. Add your cinnamon stick, I like to bury it under the rice but my mom says it's the same thing. After 3 hours the rice is ready for the next step. Step 4: Add Milks and Blend. Seperate the rice and cinnamon into 2 batches. Save the second blended batch of concentrate for your refill. Now place your rice and cinnamon in the blender about half way. Add your vanilla extract, condensed and evaporated milk and blend it as smooth as you can. Step 5: Last Step. Grab your favorite pitcher and fill it up halfway with water. My mom added a little extra condensed milk to sweeten it up a bit. If your using a strainer place it on top of the pitcher and pour your rice blend in. If you like it a little sweeter you can add some more condensed milk or sugar to taste.Finally grab a cup with some ice and pour that liquid white gold down your throat hole haha. ", ["authentic-horrchata_0", "authentic-horrchata_1", "authentic-horrchata_2", "authentic-horrchata_3", "authentic-horrchata_4", "authentic-horrchata_5"]] [41453, "Introduction: Homemade Carbonara. I just love carbonara! \u00a0I would say it is my favorite pasta/sauce. \u00a0I thought, it must be impossible to make something so delicious. \u00a0Well, it isn't! \u00a0It is very easy. \u00a0So I made it and\u00a0promptly\u00a0ate it all up (with some help). Step 1: Ingredients. \n This amount of ingredients fed my husband an I. The sauce was thick so it could serve 3.Ingredients: \t\tPasta (I used enough for 2)\n\t\t1/2 Cup Grated\u00a0Parmesan\u00a0Cheese (Grated is better, mine was just shredded but it worked out fine)\n\t\t1 Pkg. Bacon (I just really like bacon, you don't need this much)\n\t\t3/4 Cup Peas\n\t\t1/2 Cup Heavy Whipping Cream\n\t\t3 EggsSupplies: \t\tPot for boiling Pasta\n\t\tPot/Pan for Bacon\n\t\tBowl for mixing sauce ingredients\n\t\tWooden Spoon\n\t\tCutting Board and Knife Step 2: Get Everything Going. Bacon: \t\tCut up your bacon. \u00a0\n\t\tIf you don't want to cut it up, you can cook the full strips and try to break it up with your spoon as you cook it. \u00a0\n\t\tPut a bit of olive oil in a pan and turn on the stove.\n\t\tThrow in the bacon and start cooking!\n\t\t(Mine made a mess of the pan since I was always\u00a0stirring\u00a0it so you may not want to do this if you really don't want to clean that mess.)\n\t\tDrain the fat when it's done.\n\t\tEither put it back in the same hot pan to wait, or if the pasta is ready, you'll be mixing it with that.Pasta: \t\tWhile the bacon is cooking, start heating up some water. \u00a0(You might want to do this before you start the bacon.)\n\t\tBoil your pasta until it is cooked the way you like.\n\t\tDrain the pasta and put it back in the pot. \u00a0(Go on to next step)Peas: \t\tCook the peas.\n\t\tThat is all.\nYou are doing everything at the same time, but it's not bad at all. \u00a0I thought I would be going crazy running from one thing to another, but it isn't that much to do. \u00a0Cook up the peas and then just set them aside. \u00a0Boil water and we all know that takes forever and you just have to wait for it to happen. \u00a0You will spend most of this time preparing and cooking the bacon. \u00a0\n Step 3: Mixing Time. \n While your bacon and pasta is finishing up, mix up your sauce. \u00a0\n\t\tCrack and beat your eggs. \u00a0\n\t\tOnce they are ready, mix in the whipping cream and\u00a0parmesan\u00a0cheese. \u00a0\nMix it all together! \t\tOnce the bacon and pasta is ready\u00a0(ideally they will be\u00a0ready at the same time), take everything off the heat and\u00a0mix it all together in one of the hot pots you just used. \u00a0(Remember to drain the pasta first!)\n\t\tMix everything up. \u00a0You are using the heat\u00a0from the pasta and bacon to cook the sauce. (I actually put it back on the stove on the very lowest setting for a couple minutes because my bacon and pasta didn't finish at the same time and I was afraid I didn't have enough heat to cook the eggs and cream properly.)*Be careful not to scramble the eggs by cooking it on too high a heat, that is why you take the pasta and bacon off the heat before adding the egg mixture.\n\t\tWhen everything is mixed up and heated up, stir in your peas and you are ready to eat. Step 4: Eat It!. It is so good! \u00a0Eat it up!\n*Note for reheating. \u00a0It's hard. \u00a0You need to carefully heat it up like you would with candy melts. \u00a0Otherwise you start to scramble the eggs.", ["homemade-carbonara_0", "homemade-carbonara_1", "homemade-carbonara_2", "homemade-carbonara_3", "homemade-carbonara_4"]] [41454, "Introduction: NaSiGoRaNg. NaSigorang\nmaking of nasigorang-\nfor chillie oli -\n\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0(1cup oil,chillie flakes,dry chillies,sugar n fry )\nfor curry-\n\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0\u00a0in a seperate wok ad oil add \u00a0g&g chopped n fry and\u00a0then add onions n fry and after that add 4 eggs an\u00a0scramble it after that add the chillie oil that we made before\u00a0n then add the marinated prawns(turmeric\u00a0n with salt) and the fried fish pieces and boiled\u00a0shredded\u00a0chiken pieces and \u00a0 mix and then add tomato and mix n keep for 5mts add salt too..n soya dark sauce n mix \u00a0n let it to boil after that add the boiled rice and mix well by\u00a0adding\u00a0 pinch of ajinamoto\u00a0n add the chopped spring onion\u00a0leaves n serve with some coriander leaves \u00a0and with kebabs wid hotty hot!!!!!!!\u00a0", ["nasigorang_0"]] [41455, "Introduction: Peach Brown Betty. Brown betty is a tradition desert similar to a cobbler, crumble or bread pudding. They are normally made with apples in the fall, but this being summer, I wanted to make a variation with peaches, which are in season. This is a very easy recipe to make and it is a wonderful summertime treat!As always, thanks for reading! Step 1: Ingredients. 3 Cups peaches - preferably fresh but you can used canned if that's what you have. This is about 4 medium peaches.3 Cups bread crumbs - This is about 6 slices of sandwich bread3/4 Cup brown sugar1 tsp cinnamon1/2 tsp nutmeg1/4 tsp salt4 TBSP butter (unsalted)1 TBSP Bourbon (optional, but recommended) Step 2: Prep - Peaches. Peel and cut peaches. Chop into small pieces and place in mixing bowl.Add brown sugar, bourbon, nutmeg, cinnamon and salt. Stir well and set aside. Step 3: Prep - Breadcrumbs. Place bread in oven at about 350 degrees to dry it out a bit. Basically, you are trying to make it a bit stale.Conversely, you could just use stale bread if you have it on hand.Dice the bread and crumble finely. I used a food processor to accomplish this.Melt the butter and add to the breadcrumb mixture. Give it a quick mix. It's not necessary to over mix it. Step 4: Optional Step - Fresh Whipped Cream. Add a 1/2 Cup of whipping cream into a mixing bowl. Add 1/2 tsp vanilla and 1 TBSP sugar. Whip or whisk until stiff peaks form. Refrigerate until ready to serve. Don't wait long. Step 5: Combine and Bake. Layer the breadcrumb and peaches. There isn't necessarily a right or wrong way to do this. I just went for even layers.Place into a 375 Fahrenheit oven. Make sure it is covered with either the lid or foil.Bake for 40 minutes. Remove cover and lightly stir the mixture, then place back into the oven for and additional 10 minutes uncovered. Remove and allow to cool slightly. Step 6: Serve It. Serve hot or warm with either vanilla ice cream or whipped cream. Enjoy!", ["peach-brown-betty_0", "peach-brown-betty_1", "peach-brown-betty_2", "peach-brown-betty_3", "peach-brown-betty_4", "peach-brown-betty_5", "peach-brown-betty_6"]] [41456, "Introduction: What Is Dry Land Fish(morels). Dry land fish is an edible mushroom that grows from April to mid May (may differ depending on where you live). They're found just about all over the world. they can grow about up to over 12 inches and look like a sponge. Step 1: Materials. netted bag(like the bags oranges come in)the NETTED BAG is important you'll see why coming up walking stick that's all you need if you're not going to hunt for to long, if so have a bottled water it's a lot of walking. Step 2: Tips on Where to Look. in my 3 years of hunting for dry land fish i've learned some things form experience. dry land fish don't like poor, dry, or rocky soil(they like moist good soil). they also like to grow close to rotting wood or decaying wood (like dead tree stumps, decaying branches, etc). Step 3: When to Start Looking for Morels and When to Pick Them. The best time to start looking for morels depends on where you live. where i live in virginia the best times is from April 15th to may 15th. so do some research and find out when the best time for your area is. Step 4: Ensuring Another Good Year of Morel Hunting. remember that netted bag well here's what it's for. when you pick a morel and put it in a closed bag, you are keeping the spores in that morel from falling out so there for there will not be any there next year. also it helps keep them aired out. When you put it in a netted bag the spores will fall out as you are walking. Remeber to use the netted bag. so that we can perserve these delicacies for years to come. Step 5: How to Identify a Real Morel From a False Morel. When hunting for morels watch out for false morels. false morels are morels that can be mistakend for true morels and are responsible for about 20 percent of mushroom related deaths. there are three distinct features of a real morel: 1st:Cut lengthwise it will be hollow from bottom of stem to top of cap. It'll look like a rubber mold. 2nd:Bottom of the cap is attached to the stem Cap and stalk all one piece 3rd:Cap is full of Ridges and Pits notice in picture 1 the Bottom of the cap is not attached to the stem in picture 2 and 3 it doesn't even look like a morel in picture 4 the morel on the left is a real morel and notice how the morel on the right isn't hollow it's a false morel in picture 5 the cap looks more like a brain it has wavy lines. a real morel has ridges and pits like in picture 7. Step 6: Recipe. morels taste great, there are all kinds of recipes for tasty morels i prefer having them covered in cornmeal and frying them but you may like them some other way so here are a couple recipes: MOREL MUSHROOM SOUP 4 c. morels, fresh 1 med. onion, chopped 2 stalks celery, chopped 2 c. asparagus, cooked 4 c. milk 4 tbsp. whole wheat flour Salt & pepper to taste Saute morels, onion and celery in a small amount of oil until barely tender. Stir in flour gradually, add milk, salt and pepper. Add cooked asparagus. Simmer until slightly thickened Wood Family Favorite in a butter entr\u00e9e 1 big haul of fresh morel mushrooms 2 lbs real butter (or margrine) 1 doz eggs 1 box saltine crackers Mushroom Preparation - Wash and cut fresh mushrooms into quarters, slicing long way. Soak in large bowl of salt water to remove and kill all those little pesty critters. Leave soak in refrigerator for a couple hours. Preparing the Feast - Pre-heat skillet (cast iron preferred) and about 4 tablespoons of the butter over medium low heat. Crack eggs into large bowl and beat till blended well. Place a large amount of crackers into a ziplock bag and roll with a roller to finely crushed crumbs and place in large mixing bowl. Place a hand full of cut and cleaned mushrooms into egg batter and coat real good. Individually cover mushrooms in cracker crumbs. Place in pre-heated skillet (cast iron preferred) and butter. Saute in butter for approx 5 minutes over medium heat turning as needed Note: add more butter as needed and be carefull not to over heat the butter.", ["what-is-dry-land-fishmorels_0", "what-is-dry-land-fishmorels_1", "what-is-dry-land-fishmorels_2", "what-is-dry-land-fishmorels_3", "what-is-dry-land-fishmorels_4", "what-is-dry-land-fishmorels_5", "what-is-dry-land-fishmorels_6"]] [41457, "Introduction: Raw Vegan Cupcakes. Sometimes at Instructables HQ we have in house contests where we challenge each other to the best foods. This time around, we decided on cupcakes.\u00a0\nI chose to whip up a batch of awesome vegan raw cupcakes! these are easy to make and require no baking!\u00a0 Step 1: Ingredients. These cupcakes have 2 main parts, \"cake\" and \"frosting\"\n(For 6 cupcakes)\nThe cake is consistent of:\u00a0\n1 c. of walnuts\n5\u00a0Medjool dates, pitted\n1 tbsp Coconut Oil\n2-3 tbsp of\u00a0Cacao\u00a0Powder or cocoa powder\n1 tsp of Vanilla extract\nPinch of sea salt\nand the frosting is:\n1/2 c of Peeled Almonds\n3 tsp of Agave Nectar\n4 tsp Coconut Oil\nJuice from 2 limes Step 2: Making the Cupcakes. for making the cupcakes, i just threw all the ingredients in a food processor and waited till they where all stuck together. It took about 7 minutes, if your mixture is a bit to dry add a bit of water to get it going. You should be left with a tasty sticky chocolately mess.\u00a0 Step 3: Frosting. For the frosting i used a blender. First i melted the coconut oil a bit to make it creamy and then put in all in a blender and let it whurl! took about 5 minutes to get the right consistency. If you don't blend it enough your frosting may be gritty.\u00a0 Step 4: Frost Your Cupcakes. Next put your cupcake batter in cupcake papers and then cover them with tasty frosting.\u00a0 Step 5: Chill and Serve!. to get them the right\u00a0texture, chill them for about an hour and serve!\u00a0\nThese are very tasty treats set to please any\u00a0palette, vegan or not!\nHope you enjoyed these cupcakes!", ["raw-vegan-cupcakes_0", "raw-vegan-cupcakes_1", "raw-vegan-cupcakes_2", "raw-vegan-cupcakes_3", "raw-vegan-cupcakes_4", "raw-vegan-cupcakes_5"]] [41458, "Introduction: Quick Fix Donuts. My 5 years old son always asks for an after school/taekwondo surprise and sometimes I prepare him these donuts as they are ready in less than an hour and using ingredients that you can find in your pantry.No need to proof yeast, no need the hassle much, and definitely kids approved.If you are looking for airy donuts that you can get from Tim Horton's or Dunkin Donuts, these are not for you. These donuts are crispy on the outer and somewhat resemble a cake texture in the center. Step 1: Ingredients and Method. Mix in a bowl:2 c AP flour2 tsp BPa pinch each of cinnamon powder, nutmeg powder and saltIn a separate bowl, melt:2 tbsp shorteningInto melted shortening, add in 1/2 C milkIn another bowl, beat together:1/2 c sugar and 1 whole eggPour in shortening mixture into beaten egg, stir well, then add in flour mixture, knead.Let rest in the fridge, uncovered, for 30 minutesRoll flat dough and cut with donut cutter or round cutter. Let rest on room temperature for 10 minutes. While resting, heat enough cooking oil.Fry donuts until brown, a couple at a time. With a slotted spoon, take out donuts and place on paper towel lined plate. Step 2: Enjoy~. I filled some of the donuts with blackberry jam, some are glazed with maple glaze, some are coated in icing sugar, some with mixture of icing sugar and cinnamon powder, some with melted Baker's semi sweet chocolate and sprinkles, and left some more plain for my 16 months old :)This recipe makes 6 mini donuts, 6 drop donuts, and 10 medium size donuts.", ["quick-fix-donuts_0", "quick-fix-donuts_1", "quick-fix-donuts_2"]] [41459, "Introduction: Paddle Bit Baked Potato. Here is a simple way to hollow out a potato so you can fill it with desired ingredients and bake. Step 1: Gather Equipment and Ingredients . Drill Paddle Bit ( I used a 1 1/4in, but the size of bit depends on the size of the potato)Tin FoilPotatoCheeseButterChivesBacon BitsSour Cream This is what I use for my potato, but the ingredients can be modified to fit your taste. Step 2: Core the Potato. Using the drill place the tip of the paddle bit into the top center of the potato. Slowly drill out the center of the potato. Caution when doing this. You do not want to get you hand while coring the potato. Also, try not to go all the way through the potato. This will make a mess when baking and the ingredients will leak out. This would also be a good time to start per-heating the oven at 350 degrees F. Step 3: Fill the Potato. Fill the potato with the ingredients in what ever order you desire.I like to put them in layers with butter on the top and bottom. Step 4: Wrap in Tin Foil. Wrap the potato in tin foil.Then take an extra sheet of tin foil to make a base. This is to hold the potato upright in the oven while baking.Once wrapped place into the over for hour to hour and a half. Depends on the size of potato. Step 5: . Removed from oven and unwrap and enjoy. Caution they will be hot.", ["paddle-bit-baked-potato_0", "paddle-bit-baked-potato_1", "paddle-bit-baked-potato_2", "paddle-bit-baked-potato_3", "paddle-bit-baked-potato_4", "paddle-bit-baked-potato_5"]] [41460, "Introduction: Ham and Pineapple Pinwheels. Here's an easy recipe for some tasty pinwheels with a tropical flair!These tortilla roll-ups are perfect for a Summertime backyard barbeque. Step 1: Ingredients. Thinly sliced Ham1 large can Crushed Pineapple, drained8 ounces Cream Cheese5 or 6 Large Flour Tortillas Step 2: Cream Cheese. Allow the cream cheese to set out of the refrigerator for about an hour so it will be easier to spread. Spread a thin layer of cream Cheese on a flour tortilla. 1 package of cream cheese (8 ounce) is enough for 5 or 6 large tortillas. Step 3: Pineapple. Open can and drain the pineapple very well, you'll want to remove as much juice as possible to prevent the roll-ups from getting soggy. Spoon the crushed pineapple on top of the cream cheese and spread. Step 4: Sliced Ham. Remove thinly sliced ham from package. Blot each slice with paper towel to remove excess moisture. Layer a few slices of Ham over the pineapple. Step 5: Roll and Slice. Roll up the tortilla and cover in plastic wrap. Place in refrigerator for at least 1 hour before cutting. Remove plastic wrap and slice in 1\" pieces with a serrated knife.Place on serving plate. Cover with plastic wrap and keep refrigerated until ready to serve.Enjoy!", ["ham-and-pineapple-pinwheels_0", "ham-and-pineapple-pinwheels_1", "ham-and-pineapple-pinwheels_2", "ham-and-pineapple-pinwheels_3", "ham-and-pineapple-pinwheels_4", "ham-and-pineapple-pinwheels_5"]] [41461, "Introduction: Potato Bonda : an Easy to Make Snack Food. Potato Bonda or Potato Balls are an easy to make snack food which can be made in a very short time. Whenever some unexpected guests arrive, you can make this tasteful snack and surprise your guests. Step 1: Pressure Cook the Potatoes. Pressure cook five to six (about half a kilogram) of potatoes in a pressure cooker for about eight to ten minutesRemove the cooker from stove and allow the pressure to come down to normal Step 2: Mash the Boiled Potatoes. Once pressure is normal, remove boiled potatoes from cookerYou can place the potatoes in cold water to rapidly cool them downRemove skin and mash the potatoes with your finger without any lumps Step 3: Saute the Mashed Potatoes. You can prepare other ingredients when the potatoes are being pressure cookedChop two medium sized onion and keep asideChop five or six Green chilies (as per your taste) in to fine piecesPlace a frying pan over medium flame and add about a tablespoon of oilStir fry the chopped onions and Green chilies till raw smell disappearsAdd salt to taste and the mashed potatoes to the pan and mix wellRemove the pan from stove and allow the potato mix to cool down Step 4: Make Batter. In another vessel, take the following ingredientsAbout half a cup of chickpea flourOne teaspoon of red chili powderOne teaspoon of cumin seed powderOne teaspoon of fennel seed powderAbout half a teaspoon of Asafoetida powderSalt to tasteMix all these ingredients with water to form a thick batterNow make about one inch size balls with the mashed potato mix and place them in the batter so that the potato balls are evenly covered with batter on all sides.If the batter is very thick, add little water. If it is runny, add little amount of chickpea flour. Step 5: Deep Fry the Potato Balls. Heat enough cooking oil over medium flameOnce the oil is heated, add the coated potato balls one by oneRotate the bonda with a ladle so that all sides are evenly cookedWhen the outer surface of the Bondas turn golden brown remove from oilStrain extra oil using a strainerServe this delicious snack food hot with coconut chutney and coffee", ["potato-bonda-an-easy-to-make-snack-food_0", "potato-bonda-an-easy-to-make-snack-food_1", "potato-bonda-an-easy-to-make-snack-food_2", "potato-bonda-an-easy-to-make-snack-food_3", "potato-bonda-an-easy-to-make-snack-food_4", "potato-bonda-an-easy-to-make-snack-food_5"]] [41462, "Introduction: XXL-Ravioli Au Gratin. What are you doing with fresh pasta? Noodles? Spaghetti? How boring....I made huge Ravioli, XXL size ones! And because I didn't want them to fall apart, when boiling, I just baked them, almost like a Lasagna. I filled them with a mixture of pork and Ricotta, but you could also fill them with a cheese or vegetable filling. A little tip: Use a huge gratin dish. Mine was a little too small and so I had to put the Ravioli slightly on top of each other. Pasta tends to stick, so mine were sticking together after baking and I could not remove them nicely. But they tasted wonderful anyway! Step 1: . For the Pasta:For 3 Persons:200 g Pasta Flour (Durum Wheat Flour)2 big EggsKnead the ingredients together until you have an elastic dough.Let rest under a bowl for 30 minutes. Step 2: . For 6 big Ravioli:300 g ground Pork50 g Bacon Bits2 cloves of Garlilc, chopped Salt and Pepper Rosemary Paprika Oregano 300 g Ricotta400 ml Tomato Sauce from the Jar grated CheeseFry the bacon bits and the chopped garlic in a wide pan. No need to add any fat as the bacon will have enough. Then add the ground pork, season well and fry until well browned. Put aside and let cool. When it is cooled mix with the Ricotta. Step 3: . Roll the pasta out very thin and cut the sheet into 6 rectangles. Put 1-2 tbsp of the meat filling on each one. Brush 1 cm at the sides of each pasta sheet with cold water. Step 4: . Fold the Ravioli together and push the sides well together. If you like them to look nice use a Ravioli cutter to cut all sides nicely. Step 5: . Grease a large gratin dish and pour the tomato sauce into it. Put the Ravioli into the sauce.Bechamel Sauce:30 g Butter1 heaped tbsp Flour 400 ml Milk Nutmeg20 g grated CheeseFor the Sauce Bechamel melt the butter in a small pot and add the flour. Mix until it's a big blob of flour, then add the milk and season with pepper, paprika and nutmeg. Whisk well all the while until it thickens. Add the grated cheese and mix. Step 6: . Pour the sauce over the Ravioli and sprinkle some grated cheese on top. Step 7: . Bake at 180 C for 30-40 minutes.Serve hot!", ["xxl-ravioli-au-gratin_0", "xxl-ravioli-au-gratin_1", "xxl-ravioli-au-gratin_2", "xxl-ravioli-au-gratin_3", "xxl-ravioli-au-gratin_4", "xxl-ravioli-au-gratin_5", "xxl-ravioli-au-gratin_6", "xxl-ravioli-au-gratin_7"]] [41463, "Introduction: How to Press Tofu. Tofu is one of my favorite foods to cook with. There are so many ways to cook it and it accepts flavors really well! I know that many people have issues with the texture of tofu, so I thought I'd show how I press my tofu to get the best texture from it. This really only works with medium, firm and extra-firm styles of tofu - anything softer and it'll just crumble under the weight!Plus, when you press tofu properly, you remove LOADS of water, which means there's more room for marinade and seasonings to get in and make your tofu awesome. :D Step 1: What You'll Need to Press Tofu at Home. You can buy tofu presses (or make your own! We have a few tutorials here on Instructables), but they tend to be kinda expensive for how often I'd use them. Instead, I use these items:2 large plates2 paper towels or one cloth towela few canned foods or books, whatever you have on hand Step 2: Drain Your Tofu Over the Sink. I like to use a knife to cut one edge of the package and let the tofu drain over the sink. You can slightly squeeze the package at this point too - it'll help get out a bit more water before pressing! I just press my palm into the top while I let it drain. Just don't press too hard, you can bust the tofu. :P Step 3: Set Up the Press. Place the paper or cloth towel on a large plate in the middle. Make sure to fold it several times so there's quite a bit of bulk under the tofu. This is especially important if you're using paper towels - never do just one layer because it will disintegrate and attach itself to the tofu. Yuck! Place the tofu onto the towels, and then place another plate on top as shown. At this point, put 2-3 cans or a couple books on the top plate. This will create your press! Just make sure you don't add too much weight, because you can cause the tofu sides to break and collapse. Step 4: Press the Tofu for 15 Minutes to 1 Hour. The longer you press it, the better it will be! I normally do mine for at least 20 minutes because I always seem to be rushing to cook, but an hour makes for amazing tofu as far as I'm concerned. I had enough time to let it sit for an hour today :DIf loads of water starts building up in the bottom plate, pour it off, otherwise just let it hang out. (See photo above for a gauge of how much water will come out!)If you're using cans you may need to slightly adjust their position or remove one depending on how the tofu is looking. Sometimes too much weight in one place can cause the tofu walls to bow out and break. Step 5: Comparison of the Tofu Before and After. This is what the tofu should look like at the end - it should be a bit smaller! If you pressed it for long enough, you won't see any excess water seeping from the sides, either. :D ", ["how-to-press-tofu_0", "how-to-press-tofu_1", "how-to-press-tofu_2", "how-to-press-tofu_3", "how-to-press-tofu_4", "how-to-press-tofu_5"]] [41464, "Introduction: Bechamel Sauce and Potatoes. I was in dire need to create a recipe for the snack foods contest so I thought I would try something original (or semi-original at least) and decided to try and make potatoes with bechamel sauce.\u00a0 The recipe is quite simple and is easy to make in no time at all.\u00a0NOTE: My sauce is a little runny because I over cooked the roux and used too much milk in the original recipe, it is usually much thicker.ANOTHER NOTE: I was only using two potatoes in the pictures because I was only making this for myself this time.\u00a0 Step 1: Materials and Potatoes Recipe. Materials:\u00a0 (for everything)\n\u00a0\u00a0\u00a0 -pans (I had 3)\n\u00a0\u00a0\u00a0 -whisk\n\u00a0\u00a0\u00a0 -scale (metric preferably)\n\u00a0\u00a0\u00a0 -grater\n\u00a0\u00a0\u00a0 -colander\n\u00a0\u00a0\u00a0 -plate\n\u00a0\u00a0\u00a0 -silverwareIngredients:\n\u00a0\u00a0\u00a0 -flour (40 grams)\n\u00a0\u00a0\u00a0 -butter (40 grams)\n\u00a0\u00a0\u00a0 -2 eggs\n\u00a0\u00a0\u00a0 -milk (2 cups)\n\u00a0\u00a0\u00a0 - 4 potatoes\n\u00a0\u00a0\u00a0 -olive oil\n\u00a0\u00a0\u00a0 -seasoningsPotato recipe:\n\u00a0\u00a0 1.) peel and grate those bad boys.\n\u00a0\u00a0 2.) rinse under cold water until the water that comes off of them is not cloudy. (this is to remove the starch so they aren't that starchy.)\n\u00a0\u00a0 3.) dry off the shredded potatoes as much as possible, use a paper towel to squeeze out the water and transfer them to another bowl and pat dry. (now would be a good time to start heating up the oil in a sauce pan)\n\u00a0\u00a0 4.) Beat eggs and season with salt and pepper well then pour onto the potatoes and mix well. (I would not recommend letting the mixture sit out for long as it will not keep that long)\n\u00a0\u00a0 5.) use a spoon as a guide and clump together the egg-potato mixture and place it in the saucepan of oil.\u00a0 Cook until very lightly browned (the potatoes will become bitter if they become too dark because of the eggs cooking too much.)\n\u00a0\u00a0 6.) the potatoes are now done!! Hooray Step 2: Garlic Bechamel Sauce Recipe. 1.) measure out 40 grams of butter and 40 grams of flour.\n2.) melt the butter in a medium sauce pan then whisk in flour until a roux is formed. Then cook said roux for approx. 5 minutes.\u00a0\n3.) whisk/stir in milk 1 cup at a time, I would recommend using a rubber spatula, and be sure to stir vigorously to remove all lumps.\n4.) let it simmer 10 minutes then season generously with salt, pepper, onion powder and garlic powder.\n5.) the bechamel sauce is now complete and ready to pour on top of your potatoes.\u00a0", ["bechamel-sauce-and-potatoes_0", "bechamel-sauce-and-potatoes_1", "bechamel-sauce-and-potatoes_2"]] [41465, "Introduction: Cherry Vanilla Tea. The tea used in this recipe comes from Romania. It's absolutely divine! Without further adieu, I present the recipe! Step 1: Ingredients. For this recipe, you will need:2 teaspoons of cherry vanilla tea1/2 cup hot water2 sugar cubes (optional) Step 2: Soaking the Tea. Pour the hot water into a cup, and also place a small drainer inside. Place the tea inside of the drainer, making sure that it is submerged in water. Let sit until the water turns a deep pink / red. Step 3: Adding the Sugar. This step is optional, but if you like, you can add 2 sugar cubes while the tea is still hot, to ensure that the sugar will dissolve. And that's all folks! Enjoy!", ["cherry-vanilla-tea_0", "cherry-vanilla-tea_1", "cherry-vanilla-tea_2", "cherry-vanilla-tea_3"]] [41466, "Introduction: How to Make Mango Pickle, the South Indian Way. There are many different methods to prepare mango pickle. This is one such method used in South India which will allow you to store the mango pickle for a long time. The recipe is simple but may take a week as the mango pieces are mixed with salt and seasoned in the sun for a week. Step 1: Cut Mangoe Into Pieces. Take one medium sized raw mango. This one I have harvested from our tree.Cut the mango into cubes of about 3/4 inches in size.Remove the seed from inside but leave the hard shell intact.Transfer the cut pieces in to a bowlThe raw mango pieces weighed about 200 grams. Step 2: Add Salt and Keep in Sun. Add about 20 grams of crystal salt to the mango pieces.Shake well so that all pieces are uniformly mixed with saltCover the bowl with a clean cloth and keep it in sunlight.Keep the mango pieces in sunlight for seasoning. Shake mango pieces everyday.After a week of seasoning, the mango pieces are ready for pickling. Step 3: Other Ingredients. The following ingredients are required to make the spice powderDry red chilies 12 to 15 numbers (As per you taste)One teaspoon of Cumin seedsOne teaspoon of Mustard seedsOne teaspoon of Fenugreek seedsAbout 5 grams of unprocessed AsafoetidaDry roast all ingredients separately other than red chilies. Add few drops of oil in the pan for roasting red chilies.The quantities of ingredients mentioned here are sufficient for about 500 grams of Mango pieces. Step 4: Grind the Spice Powder. Allow the roasted spices to cool and then transfer all ingredients to a mixer / grinder jar Step 5: Make Spice Powder. Grind the roasted spices into powder and transfer to a bowl Step 6: Heat Oil. Heat a frying pan over medium fireAdd a tablespoon of cooking oil to the pan. We usually prefer Sesame oil for pickling.When the oil is heated, add a teaspoon of mustard seeds.When mustard seeds start to crack, add the seasoned mango pieces to the oilUse a ladle to turn over the mango pieces till all the pieces are properly covered with oil. Step 7: Add Spice Powder. As I have said earlier, the quantities of ingredients we have used to make spice powder is sufficient for about 500 grams of mangoes. Our cut mango pieces weighed about 200 grams. So we will add slightly then than half the quantity of the prepared spice powder. You can store the balance for another pickling job.Mix the spices with the mango pieces and cook for about five minutes.Turn off the stove and allow the pickle to cool down.Transfer the mango pickle to a bowl.Enjoy the mouth-watering Mango pickle with Rice, Chappathy or even with morning breakfast.", ["how-to-make-mango-pickle-the-south-indian-way_0", "how-to-make-mango-pickle-the-south-indian-way_1", "how-to-make-mango-pickle-the-south-indian-way_2", "how-to-make-mango-pickle-the-south-indian-way_3", "how-to-make-mango-pickle-the-south-indian-way_4", "how-to-make-mango-pickle-the-south-indian-way_5", "how-to-make-mango-pickle-the-south-indian-way_6", "how-to-make-mango-pickle-the-south-indian-way_7"]] [41467, "Introduction: Cucumber Sushi Roll. Learn how to make a basic vegetarian sushi roll. Perfect for learning how to make other more complex rolls. These instructions are for complete beginners in rolling sushi.Everything needed:1) Makisu (sushi matt) OR a hand towel2) Plastic wrap3) Sharp knife4) Small sauce pan5) Medium sauce pan6) Spoon for stirring (wooden or plastic)7) Spoon for scooping out cucumber seeds8) Bowl of water9) Nori (dried sushi seaweed)10) Cucumbers11) 3 cups Cooked white rice (half a cup cooked rice per roll) for 6 rolls----a) 1 cup uncooked short grain white rice ( koshihikari, Dongbei, or Calrose)----b) 3 tablespoons (Tbsp) rice vinegar----c) 2 cups water----d) 1/2 teaspoon (Tsp) table salt----e) 2 Tbsp Sugar Step 1: Preparing the Cucumbers. - Start by skinning the cucumbers with a peeler. - Use the Knife to cut off the ends of the cucumbers- Cut the cucumbers in half so they each make two semi circle halves. - Use the spoon to scoop out the seeds. - Cut the \"C\" shaped cucumber panels into 1/3 or 1/4 inch wide sticks.- Trim the sticks so they match the length of the nori. If the cucumber is shorter than the nori, you will need to line up two sticks and make sure they are trimmed to match the length of the nori. Step 2: Cooking the Rice Part 1. - Start by rinsing the rice in the bowl of water. Use your fingers to stir the rice for a few seconds to release the extra starches and impurities within the rice. Carefully pour out the water without losing any rice (use of a fine strainer is recommended.) - Repeat that last step at least two more times Step 3: Cooking the Rice Part 2. - Add the rice to a medium sauce pan or pot along with 2 cups of water. Increase heat to medium high and wait for the water to boil.- Fill the bowl back up with water to use later and set aside- Once boiling, reduce the heat to low and cover. Wait about 15 minutes for all of the water to be absorbed. You may continue towards the next step while waiting. Step 4: Cooking the Rice Part 3. - In a small sauce pan or pot, add the vinegar, salt, and sugar and turn up the heat to medium high. Stir with the wooden or plastic spoon until everything has been dissolved in the vinegar.- Once the salt and sugar has dissolved in the vinegar, take the pan or pot off of the stove and cover. Step 5: Cooking the Rice Part 4. - Once all of the water has been absorbed by the rice, pour the vinegar mixture onto the rice while maintaining the low heat.- Keep stirring gently with the wooden spoon or spatula until the rice is dry but still sticky. Do not over heat. Step 6: Preparing the Nori and the Mat (towel). - You may need to cut the nori in half, length wise (hot dog fold), in order to have the correct size (pictured). Scissors work perfectly for this.- If using a hand towel instead of a sushi mat, fold in half in a rectangle shape to get the desired size (pictured).- Cover the hand towel or sushi mat with the plastic wrap.- Lay the nori down onto the wrap shiny (smooth) side down with the rough side facing up. Step 7: Preparing the Roll. - Use the water from the bowl to wet your hands.This will minimize the rice getting stuck to your hands. Reapply water as you continue the next step-Grab a small amount of rice and start to cover the nori almost completely. Leave about half an inch to an inch on top which will act as the adhesive to bring it all together. The rice layer should be only be about two grains thick. Too thick of a layer will prevent the roll from closing.-Lay one of the cucumber sticks in the middle after finishing with the rice. Step 8: Rolling. - Roll a little bit of the mat, and place your thumbs under it. Hold the cucumber with your fingers and start rolling by pushing forwards with your thumb until the mat overlaps fully around the roll.- Use your fingers to compress lightly into a roll shape.- Pull back the mat to expose the plastic wrap. Peel the wrap back. - With a little bit of water on your fingers from the bowl, wet the 1/2 inch tab of nori that is not covered by the rice. Then quickly use your fingers to overlap that wet part with the rest of the roll to close it off.- Wait about a minute for the roll to completely dry Step 9: Cutting . - Wet the knife with the water from the bowl. This will prevent the roll from warping as the rice won't stick so easily to the knife.- Cut the roll in half with the wet knife by applying only a tiny bit of pressure and in a sawing motion. This is much easier with a very sharp knife. Line up the halves and then cut into thirds. Step 10: Enjoy !. - Goes well with wasabi, pickled ginger, and soy sauce.- A great introduction into rolling more complex rolls of sushi.", ["cucumber-sushi-roll_0", "cucumber-sushi-roll_1", "cucumber-sushi-roll_2", "cucumber-sushi-roll_3", "cucumber-sushi-roll_4", "cucumber-sushi-roll_5", "cucumber-sushi-roll_6", "cucumber-sushi-roll_7", "cucumber-sushi-roll_8", "cucumber-sushi-roll_9", "cucumber-sushi-roll_10"]] [41468, "Introduction: Pull-apart Garlic Braid. This delicious garlic braid is great for beginner bakers and experienced ones alike! It's super simple and it's a recipe I developed myself. Enjoy! Step 1: Ingredients. The things you will need is:Pizza dough1 stick of melted butter (1/2 a cup) 2-3 cloves of garlica capful of olive oila pinch of salta pinch of peppera cake pana small oven-safe bowl Step 2: . Preheat your oven to 425 degrees Fahrenheit. Step 3: . Take your pizza dough and split it into 3 parts. These will be used for the braid. Step 4: . Roll out the 3 sections of dough into strips. Step 5: . Join the tops of the 3 strips and braid them together. Step 6: . Brush your braid with melted butter. Step 7: . Put your braid in your pan. Step 8: . Take 2-3 cloves of garlic and put them in an oven safe bowl. Step 9: . Drizzle a capful of olive oil over them and sprinkle some salt and pepper on them. Step 10: . Bake both the braid and the garlic at 425 degrees for 20 minutes. You can put both in at the same time if you want. Step 11: . Take your braid and garlic out of the oven. *CAREFUL- IT WILL BE EXTREMELY HOT* Step 12: . Combine your garlic with the rest of the melted butter and pour on the braid. Step 13: . Put the braid on a plate and enjoy!", ["pull-apart-garlic-braid_0", "pull-apart-garlic-braid_1", "pull-apart-garlic-braid_3", "pull-apart-garlic-braid_4", "pull-apart-garlic-braid_5", "pull-apart-garlic-braid_6", "pull-apart-garlic-braid_7", "pull-apart-garlic-braid_8", "pull-apart-garlic-braid_9", "pull-apart-garlic-braid_11", "pull-apart-garlic-braid_12", "pull-apart-garlic-braid_13"]] [41469, "Introduction: Sea Creature \"dogs\". Turn some plain hot-dogs into an underwater adventure!\u00a0 Step 1: Get Some \"dogs\" and Make Some Friends!. I used turkey franks for my underwater adventure. You can use any kind of hot dogs you want though. Admittedly, the kind that \"plump when you cook 'em\" work best. They look better when done, but really...any \"dog\" will do! For the Octopus dogs, you need to cut the \"dogs\" in half. If the kiddos are helping, they can use a plastic knife! Hot dogs are soft and cut easily. Once the hot dog is cut in half, carefully cut the octopus tentacles by cutting lengthwise up the \"dog\" to make 8 \"legs\". \u00a0Doesn't look like much now, but once you cook him (or her) the tentacles will \"open up\" and curl on their own! Step 2: Jelly Fish!. Now that we have the Octopus \"dogs\" prepared, let's make them some Jelly fish friends! For these guys, you'll need some pasta. Spaghetti and \"spirally noodles\", as my daughter likes to call them, work best.\u00a0 Just cut the rounded ends off of a hot dog to use as the head/body of your jelly fish friends. They should be about an inch. The spaghetti noodles just stick right into the cut side of the hot dog pieces. Push the spaghetti in, almost to the top and then break it off at about 2-3 inches in length. Pierce as many in as you can. The more the better. The spiral noodles sort of \"screw\" in, like opening a wine bottle (Moms, you know what I'm talking' about! Just pretend it's their bedtime and your opening that much needed bottle of Moscato before your bubble bath! lol) You won't be able to get as many in as with the spaghetti, but the effect is much more cute! Plop them into their bubbly boiling bath with the Octopus buddies to cook. Step 3: Leftover Fun. After you make the Jelly fish, you should have a small section of hot dog left. Cut it into small slices an \"skewer\" them with a few pieces of spaghetti or other pasta. Now, these don't necessarily look like sea creatures, but the kids love 'em and they make good, tasty use of these leftover bits!\u00a0 Once they're sufficiently skewered, drop 'em in the pool with the rest of the kids! (Boil them with the other hot dog creations, don't actually put them in a swimming pool with your children! That's gross! lol) Step 4: Put Your Octopus's Garden Together. Once all of your pasta is cooked and the Octopus buddies are ready, it's time for the fun part! Using your kid's favourite condiments, let them decorate! Add faces, and even some relish \"seaweed\" to the plate! This can be as elaborate, or as simple as you want! As long as the kids have fun, they'll think they are great! We used mustard faces, and even some small pieces of Nori (dried seaweed) for the mouths. Relish makes a cute seaweed effect, but these guys even look cute swimming in a bowl of chicken broth! So let the kids have fun making and decorating their underwater friends!\u00a0 Goldfish crackers also make a great addition to the party, we just didn't have any! lol I hope you and your kids enjoy this fun little lunch time creation as much as my daughter and I did! Playing together in the kitchen isn't just fun, it's yummy too!\u00a0", ["sea-creature-dogs_0", "sea-creature-dogs_1", "sea-creature-dogs_2", "sea-creature-dogs_3", "sea-creature-dogs_4"]] [41470, "Introduction: Organic Seaweedless Sushi - Growing Your Own Sushi Wraps From Edible, Easy-to-cultivate Leaves.. FOREWORDIf like us, you are worried about marine pollution, then you will be looking to make your sushi wraps from something you can grow yourself. The following is one of the easiest and tastiest I have found.Nasturtium tropaeolum majus is a most useful plant to grow in any garden not just for decoration or wildlife habitat but because the leaves, flowers and seeds are all edible. They will also grow in poor soil, in containers and as they can be found in both bush and climbing varieties, are eminently suitable for urban or limited space, square foot and vertical gardening.Here I am using them as an alternative to nori and making home-grown sushi wraps.TOP PHOTOGRAPHFor a more elaborate traditional sushi, I wrap the rice in extra large nasturtium leaves. I don't have a rolling mat but just use eco baking paper. I can then cut them into lengths just as I would with nori. You can also use other leafy vegetables such as cabbage, kale or spinach but the younger and more pliable leaves are easier to manage.SECOND AND THIRD PHOTOGRAPHSm\u00f6rg\u00e5sbord - open sandwich style sushi. A very simple light lunch, created from balls of Thai rice just placed on nasturtium leaf wraps. I married them with a confits de tomates and a fines herbes omelette. Just fold the leaf around the rice ball as you pick it up and bite into a taste sensation. Step 1: TIPS ON GROWING THIS MEDICAL AND CULINARY PLANT. COMMON GARDEN NASTURTIUMS - MEDICAL AND CULINARY TREASURE YET SO EASY TO GROWNative to South America, in the past nasturtiums along with sprouted seeds and citrus fruit were used to treat scurvy because of their high vitamin C content, they also contain valuable anti-oxidants. Prized for many centuries as a medicinal plant, the nasturtium can be used to treat skin problems (in particular acne), hair loss, respiratory and urinary infections. So there is a lot more to this common garden plant than meets the eye! You can grow nasturtiums all year round in just about any soil and although they are often described as annuals they are in fact perennial, so if you are careful to place them near a stone wall or other heat sink, then you can keep them going through the Winter. Nevertheless, they do self-seed very freely so you can actually do as I do and let them continue in the container, just adding a little new home-made organic compost once a year or whenever you see the leaves beginning to lose their healthy green colour.The only pest problem they really seem to have here is attack by cabbage white butterfly caterpillars, who find them just as tasty as we do. They are however easy to pick off the leaves and as my quail love to eat them, are yet another bonus of growing nasturtiums.HAVE FUN!Just have fun experimenting with colour and their fabulous peppery taste will make you want to use them with all your favourite fillings. If you can try to get hold of some of the seeds of nasturtium Jewel of Africa - find them on seed swaps or you can buy them through good seed merchants, I get mine from Chiltern seeds, for example on-line. The leaves are most beautifully variegated and they make fabulous sushi wrapsPlease feel free to ask questions or share your own ideas either here, or on the article, or any other questions you may have about growing and eating nasturtiums.The original article of mine can be found :hereAll the very best and Bon App\u00e9tit!Pavlovafowl aka Sue", ["organic-seaweedless-sushi-making-your-own-home-gro_0", "organic-seaweedless-sushi-making-your-own-home-gro_1"]] [41471, "Introduction: Mason Jar Sauerkraut . After an afternoon of thinning and harvesting the garden beds that we shared this summer as part of a backyard garden series in Whitehorse, a group of us learned how to make single jar batches of sauerkraut! Making sauerkraut is one way to preserve some of the harvest for later, and because the cabbage is fermented, it forms lactobacillus's probiotics which are supposed to be extra good for you and your gut! This method is super easy. Once prepared, the sauerkraut is stored in a cool place, like the back of the fridge or root cellar, for a few months, to be pulled out right around the winter solstice when it can be enjoyed almost like crisp fresh cabbage - or so i have been told! (our first tasting is still months away). Step 1: Equipment and Ingredients:. freash cabbage head non idodinized salt - sea salt or kosher salt cutting board and knife mason jarsboiling water - kettle/pot plastic wrap cool place to store for 4 months Step 2: Prepare the Cabbage. Remove any wilted outer leaves from the cabbage and cut the head in half from top to bottom. This will allow it to be laid flat on the cutting board. Beginning at one end, cut thin slices off the head - cut them as thin as you can! (smaller than an 1/8\" in thickness if possible). It takes practise to slice it this thin, it is almost as if you are trying to shave off one layer at a time. Don't include the solid core of the cabbage in your shreddings.You can either cut the entire cabbage head up this way, or stop once you have a sizeable pile cut. Step 3: Add the Salt. Line up your clean mason jars, and add one tsp of sea salt (non-iodized) to each pint jar. Step 4: Pack the Jars. Add cut up cabbage to each jar, packing the jar(s) up to just below the top. Our cabbage was cut a bit thick (photo 1)! When we got better at cutting it thinly, we replaced some of the thicker cabbage (photo 3). Slice more cabbage if you need to, and continue to fill the jars until they are all packed. Step 5: Add Boiling Water. Add boiling water to each jar until it covers over the top of the cabbage. Remove a bit of cabbage if the jar is too full to cover completely with water. Step 6: Seal the Jars. Add a layer of plastic wrap over each of the jars, before adding your metal lids. This will protect the lids from being corroded by the salt water.Tighten, but don't over tighten the lids :). Step 7: Shake It Up!. Shake it baby, shake it! This will dissolve and distribute the salt in the water. Step 8: Store It for Later!. Thats it. Once your jar(s) of cabbage have cooled to room temperature, tuck them away in the back of the fridge or cool root cellar, and try to forget about them for a few months :).This particular recipe and method must be kept cool and is intended to be opened and eaten around the solstice (Dec 21). Warning: Because this method involves making sauerkraut in a sealed jar, if it warms up too much, the cabbage will ferment more rapidly, produce more gas, and might become too pressurized - you don't want your jars to explode, so be sure to keep your sauerkraut cool!", ["mason-jar-sauerkraut_0", "mason-jar-sauerkraut_1", "mason-jar-sauerkraut_2", "mason-jar-sauerkraut_3", "mason-jar-sauerkraut_4", "mason-jar-sauerkraut_5", "mason-jar-sauerkraut_6", "mason-jar-sauerkraut_7", "mason-jar-sauerkraut_8"]] [41472, "Introduction: Homemade Capsicum Cheese Pizza - Who's Hungry. Hello there foodies !! Pizza is a yeasted flatbread typically topped with tomato sauce and cheese and baked in an oven. It is commonly topped with a selection of meats, vegetables and condiments. Originated from Italy now this dish is served all over the world, it is a simple to make and everyone loves pizza.As a treat for all the Pizza lovers, I'll be showing you the recipe to make Capsicum Cheese Pizza at home in this Instructable. Step 1: The Ingredients. To make this delicious pizza, you'll need the following items in your shopping cart. Pizza Base Capsicum Red Onion Cheese Tomato Sauce Shezwan Sauce/ Chutney Step 2: Prepping the Base. I'll be using a regular microwave oven to bake the pizza. Before you get into the topping, you'll need to prepare the base to get it ready for the toppings. If you want to see how to make the perfect pizza base, visit my previous Instructable. First, preheat the microwave for about 30 seconds. Now heat the base in the oven for about 1 minute. You should see that the base will be puffed a little. Step 3: The Crust. Though the topping is important, the crust is where the magic happens. To make the crust, first coat the pre-baked base with a layer of tomato sauce. Add grated cheese over the sauce all over the pizza. Be generous with the cheese, cos after all, it's a cheese pizza. Now bake the pizza for about 2 minutes in the microwave. Step 4: The Toppings. Toppings are one of the things that can never be compromised on a pizza. Different people prefer different toppings. Since this is a capsicum cheese pizza, for the topping, you'll need a capsicum and an onion. Finely chop the capsicum and red onions. Now add this topping on the base which is baked with the crust on. Also grate a little more cheese on the toppings. You can also add Schezwan chutney over the topping to give the pizza a spicy upgrade. Step 5: Bake It All !. After adding the topping, put the pizza in the oven for one last time and bake it for about 3-5 mins depending on the amount of toppings. Even after baking if you feel that the toppings are under-cooked, then feel free to microwave it for another minute. Note: The timing is totally dependent on the size and the thickness of the base. So make sure to keep that in your mind when you're using a microwave oven like me. Step 6: Slice and Serve. Once the pizza is fully baked, remove it from the microwave and slice it. You can add chili flakes additionally to it and serve. Serve it with Tomato ketchup and a drink. Pizza and a Carbonated drink are one of the best combinations to savor and enjoy. See you again with another simple recipe. Ciao !!", ["homemade-capsicum-cheese-pizza_0", "homemade-capsicum-cheese-pizza_1", "homemade-capsicum-cheese-pizza_2", "homemade-capsicum-cheese-pizza_3", "homemade-capsicum-cheese-pizza_4", "homemade-capsicum-cheese-pizza_5", "homemade-capsicum-cheese-pizza_6"]] [41473, "Introduction: Mexican Vegetable Pickles. Salsa and guacamole are staples when it comes to Mexican food but there's one condiment that will complete the trifecta of flavor for any south-of-the-border sandwich, taco or salad: pickled vegetables. Carrots and onions combine with jalapenos in a brine of vinegar, garlic, salt, spices and herbs to make this spicy, tangy, crunchy side that will keep in the refrigerator for weeks!Adding the vegetables at different times throughout the cooking process keeps the onions and jalapenos from overcooking and losing their color. The spices and herbs in this recipe can be adjusted for personal preferences. Also, to reduce the heat of the jalapenos, remove the seeds and membranes from inside the peppers before cooking. Step 1: Gather Your Ingredients. 1 1/2 cups distilled white vinegar1 1/2 cups water4-6 cloves garlic3 bay leaves1/2 teaspoon coarsely ground or crushed black pepper1 teaspoon canning & pickling salt1/2 teaspoon celery salt1/2 teaspoon brown mustard seed or ground dry mustard1 1/2 teaspoons Mexican oregano1/2 teaspoon epazote, optional2 cups diagonally sliced carrots 1/8\" slices1 1/2 cup radially sliced onion stem to root3/4-1 cup thinly sliced jalapenocilantrocarrot greens (optional) Step 2: Create Your Brine. In a large saucepan, combine first 10 ingredients (through epazote) and bring to a boil. Step 3: Cook Carrots. Add the carrots to the boiling brine and simmer until tender (about 10 minutes but start testing for desired texture after 6 or 7 minutes). Step 4: Add Onions & Jalapenos. Add onions and jalapenos and bring mixture back to boiling. Remove from heat. Step 5: Add Cilantro & Carrot Greens. Stir in chopped fresh cilantro and carrot greens (optional). Cool about 15 minutes. Step 6: Pack in Jars. Transfer the pickled vegetables and the brine to 3 half-pint canning jars that have been sterilized. Cool completely. Cover with lids and rings and store in the refrigerator. Step 7: Consume!. Pickles are ready to eat as soon as they cool but the flavors will develop best after 24 hours. Step 8: Create a Masterpiece. Be creative ... think outside the taco ... Bloody Marys anyone??For more brilliant ideas like this one, follow along with me at picniclifefoodie.com!", ["mexican-vegetable-pickles_0", "mexican-vegetable-pickles_1", "mexican-vegetable-pickles_2", "mexican-vegetable-pickles_3", "mexican-vegetable-pickles_4", "mexican-vegetable-pickles_5", "mexican-vegetable-pickles_6", "mexican-vegetable-pickles_7", "mexican-vegetable-pickles_8"]] [41474, "Introduction: Basics - Addictive Chocolate Soda Cracker Cookies. These cookies are almost addictive for chocoholics such as myself. It's hard to stop eating them, once one has had the first one. Although it seems like a lot of steps to go through to make them, it is actually an easy process. Step 1: Ingredients and Equipment. IngredientsAbout 1 1/2 sleeves of soda crackers; unsalted is probably the best, i.e. forget the soda part1/2 cup sugar (not bad so far)1 cup (2 sticks) butter (whoa, here come the calories!)12 oz chocolate chips (when does it end?)1 1/2 cup chopped walnuts (ahh, one healthy ingredient); Roasted pecans are a good substitute for walnuts.Equipmentcookie sheetbaking paperspatula, handy but not essentialmeasuring things, and other normal kitchen equipment Step 2: Layout. Preheat oven to 325\u00b0F. Line cookie sheet with baking paper, overlapping the sides.Cover the baking paper in the cookie sheet with soda crackers (saltines) in a single layer. Step 3: Boil the Sugar and Butter for 3-4 Minutes. Stir and boil together sugar and butter in a small saucepan for 3-4 minutes. Make sure the mixture is boiling when you start the timer. If it turns brown, take it out right away. Step 4: Pour Melted Butter and Suger Over the Crackers. Pour sugar/butter mixture over crackers and spread evenly.Put the cookie sheet in the oven and bake for approximately 8 minutes...the cookies will be golden and bubbly but not brown. Step 5: Chocolate Layer. As soon as the cookie sheet is out of the oven, sprinkle approximately 12 ounces of chocolate chips on top of the crackers. Put cookie sheet back in oven for about 1 minute to help chocolate melt. Spread chocolate with a knife or spatula. Step 6: Walnut (or Pecan) Layer. Sprinkle 1 \u00bd cup chopped nuts evenly on top of the melted chocolate, covering the whole area. Press the chopped nuts slightly with a spatula so the nuts adhere to the chocolate. Step 7: Freeze the Cookies and Break Them Up. Put the cookie sheet in the freezer and cool until hard--ten to twenty minutes. Lift the cookies out by the baking paper and peel back gently from cookies Break the cookies into pieces. I use a big knife, to help break them into somewhat regular sizes. Mostly, these cookies have to be broken into varying sizes and shapes, they don't cut well. Step 8: What to Do With the Finished Soda Cracker Cookies. Keep covered in the refrigerator or freezer. It's best to keep them under lock-and-key. Don't let the kids get them. Nor should you eat any of them yourself. Save them for guests you don't particularly like, especially if they don't take any statins.Please disregard the picture accompanying this step. I just couldn't restrain myself.", ["soda-cracker-cookies_0", "soda-cracker-cookies_1", "soda-cracker-cookies_2", "soda-cracker-cookies_3", "soda-cracker-cookies_4", "soda-cracker-cookies_5", "soda-cracker-cookies_6", "soda-cracker-cookies_7", "soda-cracker-cookies_8"]] [41475, "Introduction: How to Make Maple Candy. I will show you how to make the simplest maple candy. Out of just maple syrup. Step 1: Materials. You will need One large sauce pan (mine was small, bad mistake) A maple candy mold or some thing to mold the candy in ( have extra in case) A wooden, or stainless steel spoon A candy thermometer and 1 or more cups of syrup Step 2: Heating the Syrup. Pour the syrup in a the large sauce pan and turn on heat to 3 or 4 You want the syrup to heat up very slowly. Stir occasionally.\u00a0 If heated up to fast it may boil over and make a mess. This may take a long time but boil the syrup to 235 deg F, not the bubbles. Make sure to keep the thermometer in the syrup not in the bubbles Once the syrup is exactly 235 F pull it off the stove and let the temp drop to 175 F with out stirring Step 3: Turning the Maple Syrup Into Cream. Once down to 175 deg F, stir rapidly till the syrup turns lighter and creamier. This will take about five minutes. Step 4: Putting It Into Molds. Once the mixed syrup is cream immediately glop it into the molds. Once it sort of cool you can dab your finger with water and smoothen the backs. Step 5: The Candy Is Complete. Once the candy in the molds are cool pop them out and store them in the fridge for up to 1 month\u00a0 Enjoy", ["how-to-make-maple-candy_0", "how-to-make-maple-candy_1", "how-to-make-maple-candy_2", "how-to-make-maple-candy_3", "how-to-make-maple-candy_4", "how-to-make-maple-candy_5"]] [41476, "Introduction: Coffee From Bean to Cup. This is my simple, relaxed approach to roasting, grinding, and brewing your own coffee. Coffee has been cultivated, traded, roasted, and brewed since around 1100AD, and as most of you remember from elementary History class, there was not electricity back then which means most of us possess the equipment or can cheaply acquire said equipment to do much of this ourselves. Most of us do not live in the right region of the world nor the right elevation to grow amazing coffee beans but once we can get our hands on them, the rest is a piece of cake. I focused mostly on the roasting in this instructable hoping that if you are looking into roasting your own beans, you already have a pretty good grasp of the other two. Roasting really doesn't have to be that hard, it's really not that expensive, and to make your own fresh roasted beans to coffee is like no other coffee experience you'll ever have. Step 1: Get Some Beans. Green coffee beans can be found a lot easier than they use too. There's many different regions to get many different beans from that are good for many different things. Soil, altitude, ways of processing, size of bean, where in the world they are grown, all of these things effect the end product. If you are into flying that plane into the ground, there are hundreds of books and articles to read, this isn't that how to guide though. This is a very basic no frils, in case you are curious approach. If you like it and open your own roasting house, I expect some credit... Personally I have really enjoyed getting my beans from a supplier called smokinbeans.com which also sell on Amazon. 1. Pick your bean. I recommend you start at the roast of coffee you like, then find what is the best bean for that roast. I like a medium roast so my favorite is Yirgacheffe which is arguably one of the best beans in the world. (side note- great beans are much more affordable when they are still green so get something nice!)2. Buy your bean. Usually most distributers will sell in bags of 5 pounds or more but you can find less. Anything under 5 pounds though and for the price, usually, in my experience, it'll cost you the same as the 5 pound bag. Step 2: Get Everything Else.. 1. You will need one heat source. I bought a hot plate at Wal-Mart (I got the Oster Single Burner $19.99 only because it had the flat cook top and I didn't want beans falling through the coil of the $9.99 burner, it's up to you), it works just fine and it's very cheap. Get as fancy as you like, roast them on your grill, I've seen alcohol burners too... If you use a camp stove you might want to use a heavier pan than he aluminum popper just for heat transfer sake (but then you are getting into thermal dynamics and that's a different instructiable) just have a little control of the heat and it can't get 1000 degrees F (of C for that matter) because beans do burn.2. You need a roasting container. I use a whirley pop popcorn popper ($19.99-$29.99 from your favorite online retailer). Again, it works great and again, you can get creative and use whatever you want. just keep the beans moving over the heat or once again, they will burn. (open fire or gas burner=thicker skillet and wooden spoon) 3. When they are done you will want a metal bowl, I like stainless, to cool the beans. A sink of ice water is nice but not absolutely necessary. A pair of work gloves I highly recommend so you don't singe off your finger tips while you're cooling the beans. And I recommend you do this all outdoors in a garage, back porch, fire pit camping, grill, unless everyone in the house LOVES the smell of roasted coffee. You may say, \"But Chris, I have a stove, and a skillet, and a wooden spoon, what's stopping me from just roasting them right on the stove?\" The technical answer is nothing... Go for it! The only byproduct besides smoke and beans is something called chaff, it is the hull of the bean that get's burnt off, and it makes a mess while you are cooling the beans so, at least take them outside to cool them.Total investment:Burner $19.99Popper $25.99Beans, 5# $25.99The bowl and gloves I had...I bought a nice ceramic hand crank grinder for $35.00 on amazon but if you have a grinder you don't need this.That's it If you just had the cast iron skillet and the spoon and a fire, you can do it just fine... all you would need is the bowl gloves and beans, all the same concepts apply no matter the equipment... And with the crank grinder you can roast and brew completely off the grid! For all you survivalists out there :) Step 3: OK, the Meat and Potatoes, and Beans. 1.Get hot plate, get popper, get roughly 10oz. of beans. Pour beans into popper. Don't put on heat quite yet... let's have a little talk.When I started doing this I read everything I could find, I started stop watches to make sure it was roasting right, I had my IR thermometers out to check the temp of the beans I was ALL OVER IT. I can tell you most of that has gone away. Turns out the beans do most of the work and they really don't need your help or encouragement. There are two defining stages in roasting that will help you know where your beans are at in the roasting process, first crack and second crack. First crack sounds kinda like pop corn popping and second crack is not as distinct, or quite as predictable. So if you are roasting anything but a City Roast+ like me, look up where in the cycle to take it. I'm sure someone that has brewed coffee for a long time is going to send me hate mail over this but I pretty much always roast a city roast+ which is right after first crack-ish, So I roast until then and then I stop. And that's how complicated I choose to make it. Can you make it more complicated than that? sure... go for it. I know for a fact there are lots of other how to's out there that can help you with that. (OK truth be told I was going to just leave it at that but I started to feel guilty that I didn't include something else to guide you along a little better, then I remembered this link: (http://legacy.sweetmarias.com/library/content/using-sight-determine-degree-roast) If I'm going to keep it simple but not leave you stranded this is the site to fill the gaps! they have done a fantastic job of showing you how to tell your roast by site and have tons of more information if you desire a bit more information than what I provide along with being able to purchase a huge variety of beans. Ok so now, the basic name of the game is, (for my roast) get it to first crack quickly, then cool it down, also quickly...1.5. Beans in popper. (or skillet)2. Place on burner and turn that sucker up to high, if you are using what I use... (I'm shooting for about 450F for the beans in case you desire to use a blow torch, fire pit, camp stove, or engine block... try to adjust the distance from heat source to get roughly the same result as a stove to burner.) ((sorry I feel to reiterate so much right here but the \"high\" setting on your camp stove is not the same as the \"high\" setting on your stove top, or a fire, or whatnot, so before you end up with a pile of smoking black little dots in the bottom of your pan that are permanently burnt into place, make sure you kinda have the feel for the difference between boiling water and melting steel.)) 3. Start turning the handle and get comfortable. If you have the popper like I do, you'll be turning the handle for about 15 to 20 minutes straight so seriously, don't be bent over in some weird position. If you are stirring a skillet over a fire, make sure you aren't going to burn your hands over the coals for the next 15 minutes or try to hold a cast iron skillet by hand over a fire for 15 minutes. Hell try and do that for 2 minutes!3.5. It usually takes about 15 minutes or so to get them to where I like them, you'll have to experiment with your roast and beans to get what you want...4. Once they are where you want (mine are right after first crack) get them off the heat and put them in the bowl. 5. I toss them in the bowl to get as much air as I can between the beans while pretending to be the Swedish Chef form the Muppets to entertain my 5 year old. Bork Bork Bork... (a lot of you are to young for that reference I'm sure, you should look it up)5.5. Put the base of the bowl in the ice water to cool it down if it's getting to hot to hold, just don't get the beans wet. (you don't have to do this but it can save your fingers)Also you don't have to act like the Swedish Chef but I recommend it. Step 4: Congrats! You Made Beans! Now Make Your Own COFFEE!. 1.Ok your beans are cool to the touch, they may not be totally cool on the inside still so let the sit a while still before you grind them. (How long is a while? I have no clue, use your best judgment... If you REALLY want to grind them, a while will be a lot less time than if you are a very patient person I'm betting.)2.Grind them to Spec. I'm sure you know that different ways of brewing have different grinds but in case you didn't, they do. If you didn't know that, go find a website to explain this to you before you move forward. Or the owners manual to your coffee making apparatus...3. Brew and enjoy.-- You did it! -- Final thoughts: There is so much more that can be added and if you find you like doing this I encourage you continue to learn on the subject. Coffee is the second most traded commodity in the world only second to oil, and oil suck to drink... I also encourage you to look into purchasing fair trade coffee if you can or care. Basically all it does is make sure the farmer on the other end isn't getting ripped off by the government or market. It use to be a lot more expensive but now it's not that big of a difference. If you have any thoughts, helpful advice for the peeps, or ways I can make this better, leave me a comment or shoot me some mail. I'm always interested in improving :) ", ["coffee-from-bean-to-cup_0", "coffee-from-bean-to-cup_1", "coffee-from-bean-to-cup_2", "coffee-from-bean-to-cup_3", "coffee-from-bean-to-cup_4"]] [41477, "Introduction: Apple Roses. Apples are abundant in fall, found in ciders, pies, and turkey stuffing for Thanksgiving. They are an incredibly versatile fruit found in both savory and sweet treats. This Instructable takes the fall fruit and turns it into a delicious and decorative bite sized pie or tart in the shape of a rose. It's simple, fast and a crowd pleaser. So break it out to sweeten your next holiday or festive feast! Step 1: Ingredients. Preheat your oven to 375F. You'll need the following for your Apple Roses:Two Red/Pink Skinned Apples (I used a Pink Lady and a Winesap Apple)Pre-made Pie Crust3 Tablespoons of Butter1/4 Cup Brown Sugar1/2 Lemon (to juice)1 teaspoon of Pumpkin Pie SpiceA pinch of SaltFlour to cover cutting boardTools:Sharp KnifeMuffin PanBowl Microwave Step 2: Half and Core. Cleanly and evenly, cut your two apples in half. You should now have four apple halves. Using a teaspoon scoop out the core of your apple. This is also a good time to preheat your oven if you haven't done so already. Preheat to 375F. Step 3: Slice 'Em. Turn each apple so that the cut side is face down on the cutting board. Using a sharp knife slice the apple halves crosswise until they are about 1 cm thick. You can also use a mandolin for this step if you happen to have one. Step 4: Soften. Next, you'll have to soften your apples so that they can easily roll into the final rose form. Place your apple slices in a bowl and cover with the juice from half a lemon. You'll also want to add a tablespoon of water. Place your bowl in the microwave and heat for 40 seconds. Gently stir apples to make sure they get even heating. Reheat in your microwave for another 40 seconds. If you can bend your apples without breaking them they are done. If they are not that soft yet, microwave for another 40 seconds. Step 5: Dough. Unroll your dough on a lightly floured surface. Using a sharp knife cut 2 inch (5.08 cm) wide strips. Step 6: Buttery Goodness. Soften your butter in a small bowl. Once softened, add your brown sugar and your teaspoon of pumpkin pie spice. Mix until throughly combined. Once mixed, spread a thin layer of your sugar and butter mixture on each dough strip. Step 7: Apples. Place your apple slices on each dough strip so that the rounded part of the slice is hanging off of your dough. Overlap each apple slice on top of the one before it. Step 8: Fold. Fold the bottom half of your dough up so that the apples are sandwiched between the two layers of dough securing them in place. Step 9: Roll . Starting at the same end that you began layering your apples begin to roll your dough into a tight spiral. Once you've completed the roll, place your rose into a GREASED muffin tin. Continue and repeat with all of your other roses. Step 10: Bake. Bake your roses in your oven at 375F for 40 minutes. Once done, cool for at least 5 minutes before removing your roses from the pan. Step 11: Enjoy. You're done! Enjoy your new mini apple roses. They can be a fun breakfast pastry or a clever desert addition to a fall themed meal. ", ["apple-roses-1_0", "apple-roses-1_1", "apple-roses-1_2", "apple-roses-1_3", "apple-roses-1_4", "apple-roses-1_5", "apple-roses-1_6", "apple-roses-1_7", "apple-roses-1_8", "apple-roses-1_9", "apple-roses-1_10", "apple-roses-1_11"]] [41478, "Introduction: Birthday? Bake a Snowball Cake!. For my youngest daughters 20th birthday she requested a snowball cake. You know the kind I'm talking about. Hostess is famous for them.\u00a0It seems she had seen\u00a0a picture of one on one of the crafting sites she frequents and figured it wouldn't hurt to ask. Well she asked and I made it. My girls know that if there is a way to do it and it is important to them then I will certainly try my best, so the cake was made. It wasn't easy and sometimes it wasn't pretty but I managed to pull it together. She is a fan, at 20 years old!, of My Little Pony. So a trip to Wal-Mart to buy pony decorations completed the cake. Step 1: Items Needed for This Cake Project. Cake mix (Chocolate devils food cake works well but let\u2019s not split hairs any cake is good.)A medium size metal or glass bowl for baking (Try not to make a special purchase. Many\u00a0 people have metal mixing pans and these work great.)A round 8 inch cake pan (Again, let\u2019s not be too particular. If all you have is a 9-inch pan then go with that. It just entails a little more trimming.)Fluffy White frosting- (This is made by Betty Crocker and works much better than marshmallow fluff) Another name for this is seven minute icing.Marshmallow FluffCoconut- I use Bakers angel flake coconut/sweetenedFood ColorDecorations-These are optionalAir Brush-Also optional as coconut can be colored before putting on cake by simply putting it in a ziploc bag with a few drops of pink food color and shaken until all flakes are colored. Ziploc bag Step 2: Let's Begin. Bake the cakes according to directions on the box and be forewarned that the cake in a bowl will take forever to bake. You just have to\u00a0watch it and test it occasionally to know when it is done. It will take over an hour! After cakes are baked let cool. Once cooled the cake can be assembled. Step 3: . First you must take the round cake and place over the bottom layer which is the 8-in round and trim off the excess cake making it all line up so that when cake is assembled and iced it looks like one cake. Step 4: . After trimming, remove the top cake and on the bottom cake make a 1/2 inch recess/well in it at about 1 inch from the edge. This recess will then be filled with marshmallow fluff. Step 5: . Place the top cake back upon the bottom cake and if desired it may be secured with skewers. I personally didn\u2019t use any on my cake as this was my first attempt at it and you are benefiting from my mistakes. Step 6: . At this point you simply frost the cake with Betty Crockers Homestyle Fluffy White frosting or the seven minute icing. I did find that this frosting worked well and was more like the true snowball cake in taste and texture. Step 7: . After frosting the cake you need to apply the coconut. Now if you colored your coconut in the ziploc bag, (this is done by just adding coconut to the bag and a few drops of pink food color and shaking it until all the coconut is the desired color), you just take handfuls of it and press into the cake until the cake is coated. If you are using the airbrush then apply the uncolored coconut the same way and then add your color to the sprayer and have fun! I know I did. Step 8: . Once cake is completed to this point you just need to add the decorations whatever they may be! Or none! Step 9: . WARNING: This cake should NOT be made the day before and the frosting and gravity do not have a nice relationship. This cake should be assembled as close to time to eating it as is feasible.", ["birthday-bake-a-snowball-cake_0", "birthday-bake-a-snowball-cake_1", "birthday-bake-a-snowball-cake_2", "birthday-bake-a-snowball-cake_3", "birthday-bake-a-snowball-cake_4", "birthday-bake-a-snowball-cake_5", "birthday-bake-a-snowball-cake_6", "birthday-bake-a-snowball-cake_7", "birthday-bake-a-snowball-cake_8"]] [41479, "Introduction: Carrot Cream With Spinach. Greetings\nIt's been a few days that i've been exploring soup recipes, and after I've seen the soup contest I've decides do do my first instructable. Hope you all enjoy it.\nThis is a common soup traditionally made in Portugal, that I took the liberty to add a small touch of myself. I don't usually follow recipes strictly so I'll just tell what I've used this time, if you're reasonable you'll change the quantities or ingredients at your taste.\nWhat will you need:\nIngredients:\n+/- 200 gr of Spinach\n3/4 Potatoes\n3/4 Carrots\n1 Spoon of corn flour\n2/3 Bits of garlic\n1 Onion\n1 Slash of Black\u00a0pepper\n1 Vegetable\u00a0flavor bouillon cube (It alredy got salt in it)\n10/20 dl of Olive oil\nTools:\nHeat source\nCooking pan\nKnife\nCooking spoon\nPeeler (optional)\nStick mixer Step 1: Wash and Peel Off All the Vegetables. Make sure everything is well washed and peeled off for a nice clean cooking. Don't forget to cut off the tips of the garlic, onion and carrots. Step 2: Onion and Garlic Flavouring Stew. This is a critical step in traditional Portuguese cooking, first of all chop the onion and garlic then throw it in the pan with olive oil. Let it cook a bit until the onion get the yellowish color from the olive oil. By then add a slash of black pepper, watch out the quantities of it because it can get spicy. Step 3: Potatoes and Carrots. Cut the potatoes and carrots so that it cooks faster , the smaller you cut, the faster it cooks. Cut the carrots a little bit smaller than the potatoes , because the carrot takes longer to cook .\nFill the pan with water just slightly over the vegetables level. Cook them at boiling point, it will take about 20 minutes, just keep mixing and tasting for a better notion of the cooking point. Step 4: Take Care of the Spinach. Take all the leaves from the spinach and throw away the rest. Don't forget to wash them very well!!! Step 5: Stick Mixing. Use a stick mixer to blend everything at the pot this time. While doing it add the spoon of corn flour , this will increase the creamy aspect of the soup, if you add too much the soup will become solid.\nBy the advising of a user, I've put in consideration the kind of flour used in this recipe, it was suggested organic cornflour (commonly known in the U.S. as corn starch), you should feel free to try whatever you want as I said in the beginning of this instructable. Step 6: Add the Spinach. With a nice\u00a0homogeneous cream, add the spinach and let it cook at a slightly boiling point for about 3/4 minutes . if you boil it too much the spinach leaves will become too much soft and break.\nFrom a later suggestion, I've discovered that the spinach has a inconvenient, the cooking of this vegetable produces oxalic acid into the water, witch can be toxic if taken in large quantities, for the more worried minds, its advised to boil the spinach separately and then drain its water before joining it with the cream. Step 7: ENJOY THE SOUP. I hope that you enjoyed this instructable and that you've made a good use out of it.\nGood apetite!", ["carrot-cream-with-spinach_0", "carrot-cream-with-spinach_1", "carrot-cream-with-spinach_2", "carrot-cream-with-spinach_3", "carrot-cream-with-spinach_4", "carrot-cream-with-spinach_5", "carrot-cream-with-spinach_6", "carrot-cream-with-spinach_7"]] [41480, "Introduction: Egg Pakoda With Boiled Egg Yolk. Pakoda is a deep-fried snack food made with different materials. Here I tried my hands on making Pakoda with boiled egg yolks. It is very delicious and everybody loved it. Step 1: . Boil as many eggs as you like to make PakodaRemove the shells from the boiled eggsSeparate the egg whites and egg yolks and keep them in different containers Step 2: Make Batter. Mix the following ingredients together in a panOne cup of chickpea flourLemon juice from one medium sized fruitOne teaspoon of Red chili powderOne teaspoon of Cumin seed powderHalf a teaspoon of Turmeric powderSalt to tasteAdd water as required to the mix and make batter of medium consistency. Step 3: Deep Fry Pakodas. Coat boiled egg yolks with batterHeat cooking oil in a frying panWhen the oil is heated to the required level, add the batter coated egg yolks one by oneDeep fry the Pakodas and remove from oilOur super delicious Pakodas with boiled egg yolks are ready.", ["egg-pakoda-with-boiled-egg-yolk_0", "egg-pakoda-with-boiled-egg-yolk_1", "egg-pakoda-with-boiled-egg-yolk_2", "egg-pakoda-with-boiled-egg-yolk_3"]] [41481, "Introduction: Delicious Whole Wheat Butterflake Rolls. Butterflake rolls that will leave your family begging for more!\u00a0 The recipe is a must have in our home for Thanksgiving and Christmas Eve dinners.\u00a0 It's a bit of work, but they are well worth it.I'll show how to make these using freshly ground wheat flour.\u00a0 If you don't have a wheat grinder, you can use wheat flour from the grocery store, or you can follow the original recipe and use white flour.\u00a0 Any way you do it, they will be great!We use fresh ground (literally fresh -- ground as it is needed) wheat from our long term food storage.\u00a0 The results are amazing.\u00a0 They will not rise quite as high as the white flour version, but they seem to last better (without drying out), and everybody, the children included love them this way! Step 1: Ingredients. \n For 3 dozen rolls (all of the images will show a doubled batch that makes 6 dozen):\u00a02 packages of quick rise yeast1/4 cup for warm water2 eggs1/3 cup sugar1 teaspoon salt1 1/4 cup hot water (not boiling)6 to 8 cups flour3 sticks of soft butterIf you are making whole wheat rolls from freshly ground wheat add:2 Tablespoons Dough EnhancerUse Hard White Wheat to make the 6 to 8 cups of flour!I\u00a0use Blue Chip Baker Dough Enhancer, 4 tablespoons for a double recipe.\u00a0 I've also used homemade dough enhancer successfully in previous years.\u00a0 Many food storage sites will have recipes for making dough enhancer.\u00a0 And, you can get by without it.\u00a0 If you do, you might want to add a few tablespoons of wheat gluten that you can find at any grocery store.Remember that the less flour you use the better.\u00a0 You need enough to be able to handle the dough, but more will make the rolls too heavy and they will not rise well.\u00a0 Fine white flour may produce the best rising rolls, but the rolls made from fresh ground wheat can't be beat!You can find Hard White Wheat at many grocery stores and stores like Whole Foods.\u00a0 It is very inexpensive when purchased in bulk.\u00a0 If you are a member of the Church of Jesus Christ of Latter-Day Saints, or if you have a friend or co-work that is a member, ask them to purchase a 25-lb. bag of Hard White Wheat from the Church Cannery.\u00a0 A 25lb. bag costs roughly $6, and when properly canned (which you can do at most canneries) it will last almost forever.\u00a0 Don't try to can the ground flour though, unless you can freeze it.\u00a0 The oils in the flour will make it rancid after a few days, if not frozen.Don't use Red Wheat!\u00a0 You can try it, but it is typically much heavier than the albino form (Hard White Wheat), and tastes much more \"wheaty.\"\u00a0 Our children use fresh ground Hard White Wheat to make chocolate chip cookies, and they like it as well as white flour.\u00a0 We made the mistake of using Hard Red Wheat for waffles once...\u00a0 They all went into the trash.\u00a0 If your storage is mostly Red Wheat, I hope you have better luck with it than I\u00a0have had.Finally, there are many great wheat grinders on the market.\u00a0 I\u00a0really like my Tribest Wolfgang Grain Mill, but they are very expensive.\u00a0 You can find a good electric grinder for much less -- probably right around $200 for an impact grinder.\u00a0 Tribest mills are nice because they look nice left out on the counter top, and the produce flour on demand.\u00a0 Many of the impact grinders have a large canister underneath that collects the flour, and the sound like and airplane engine, but they do a great job and can be used for far more than just wheat.\u00a0 We have a K-Tec mill that we use for making fresh corn meal (really corn flour) from popcorn and larger dent corn.\u00a0 These can be found new for less than $200.\u00a0 Shop around and find something you like and will use.\u00a0 It is a worthy investment if you like fresh flour or have invested in long and mid-term food storage.\u00a0 There are many brands and types to choose from, from the impact mills that explode the kernel into flour to the stone grind mills like the Tribest mill.\u00a0 There are even some that include an oat roller for making fresh rolled oats for granola or cereal from oat groats.Again, don't be alarmed by the cost of the mills.\u00a0 If you don't have one, try this with store boughten wheat flour, or white flour.\u00a0 They would probably be even lighter with cake flour, but I haven't tried that yet! Step 2: Soften the Yeast. The first step is easy, open the yeast packets and soften the yeast in a 1/4 cup of warm water.\u00a0 If you are doubling the recipe, use 4 packets of yeast and 1/2 cup warm water.\u00a0 If the water is too hot you can kill the yeast.\u00a0 Lukewarm will do fine.While the yeast is softening it is a good idea to start mixing the ingredients in the next step.\u00a0 Also, if you are grinding wheat into flour, now is a good time to grind the first couple of cups. Step 3: Mix the Liquids.... \n While the yeast is softening, and possibly while the wheat is grinding (if you are using fresh ground wheat), use an electric mixer to beat the:eggs (2)sugar (1/3 cup)salt (1 teaspoon)evaporated milk (1 1/4 cup)and hot water (1 cup)The hot water should not be boiling.\u00a0 Once it is mixed with the room temperature milk and cold eggs it should be about the right temperature to promote yeast growth -- probably just a little warmer than lukewarm.A Kitchen Aid mixer is great for this job.\u00a0 It has enough power that you will not need to mix flour in by hand. Step 4: Add the Yeast and Flour.... Next add the softened yeast into the mix.\u00a0 Once it is well mixed, begin adding flour slowly!\u00a0 Add the flour 1 cup at a time.If you are using freshly ground wheat, mix your dough enhancer or gluten into the flour while adding it to the liquid mixture.Only add enough flour to make the dough manageable.\u00a0 The dough should be soft and somewhat sticky.\u00a0 Use as little of the flour as possible, though you will probably need just about 6 cups to make it manageable.\u00a0 This will keep the rolls light and flaky.Now is a good time to get your muffin tins out and spray them with cooking oil (Olive oil based is best!) Step 5: Shape and Butter the Rolls!. \n Clear off a big space on a counter top or pastry board, clean it well, and then cover it with flour.Now pour the dough out of the bowl onto the side of the floured surface.\u00a0 (Have plenty of flour on hand.)\u00a0 Make sure the flour your hands.Divide the dough into 3 portions (or 6 if doubling the recipe.)For each portion, follow these steps:Roll the portion of dough into a rectangle about 10 by 12 inchesSpread soft butter across the entire rectangleFold the rectangle in half and roll it out again to approximately 10 by 12 inchesRepeat this procedure until you have used an entire stick of butter.\u00a0 It should come out to be about 5 to 8 times.Remember to only add enough flour to keep the dough from sticking to the counter / pastry board, and rolling pin.\u00a0 Spread each layer with butter before folding the dough.\u00a0 You can use less than a stick of butter per dozen, but I\u00a0recommend 1 square per dozen rolls.\u00a0 If you use less, have at least 6 layers / folds.Next, use a sharp knife to cut the dough into 12 squares.\u00a0 Place the squares in the greased muffin tin with the layers lengthwise (90 degrees to the bottom of the tin) so that the layers will fan out as the dough rises and cooks.Repeat these steps with each portion of dough, and place the pans in a warm dark place to allow the dough to rise.\u00a0 The rolls must be cooked when they have risen (maybe as long as 2 hours) to about double in size.\u00a0 Otherwise they will fall.\u00a0 To keep them from falling avoid bumping the pan, etc. Step 6: Rise and Bake. Allow rolls to rise.\u00a0 Depending on the yeast you use this may take up to four hours.\u00a0 I've found that with quick rise yeast my first batch is nearly ready to cook when the last batch is done being rolled out and placed into the pan (when making 6 dozen.)\u00a0 This is substantially less than four hours, probably closer to 1 and a half.Bake the rolls at 425 degrees Fahrenheit, for 7 to 12 minutes.\u00a0 Watch them closely or they will burn.\u00a0 They should be a nice golden brown, more golden than brown.They are best while hot, with butter and honey or jam, but they are still great the next day with or without more butter, and with or without honey or jam!", ["delicious-whole-wheat-butterflake-rolls_0", "delicious-whole-wheat-butterflake-rolls_1", "delicious-whole-wheat-butterflake-rolls_2", "delicious-whole-wheat-butterflake-rolls_3", "delicious-whole-wheat-butterflake-rolls_4", "delicious-whole-wheat-butterflake-rolls_5", "delicious-whole-wheat-butterflake-rolls_6"]] [41482, "Introduction: Recipe for a Caipirinha Cocktail - the Famous Cachaca Drink From Brazil. My version of the Caipirinha cocktail: delightfully refreshing and powerfully alcoholic drink based on cachaca. Step 1: Some Information, Ingredient List and Required Tools. \n Caipirinha (k-eye-per-reen-yah) is the name of the drink: Cachaca (kashasah) is the name of the alcoholic spirit/liquor used in the drink. Cachaca is a Brazilian distilled liquor that starts from unaldulterated sugarcane juice (unlike rum, which is made from what is left over after the main sugar removal process).In Ontario, Canada I have only seen the Pitu brand of cachaca available.This version of the Caipirinha uses limes. (The only other fruit I have made it with is lemons - so far). I am indebted to Markus in Germany who introduced me to this wonderful cocktail.You will need:a jigger for measuring (I cannot be held responsible for anyone \"free handing\")cachacalime(s)teaspoon measurecoarse sugarice cubesmuddler, aka pestle aka \"mashing stick\"short, wide glass(es) (Old Fashioned type)sharp knife and cutting boardshort straw(s) Step 2: Rinse and Dry the Limes. Start by rinsing and drying the lime(s). (I'm not usually drinking alone so I wash several.)[[BR]]\nSince you do not remove the rinds from the drink, the skin should be clean - at least peel the fruit stickers off![[BR]]\n(BTW, I'm taking the photographs while Mrs. Caipirinha does the actual work here.) Step 3: Remove Some of the Rind. Remove the thicker rind top and bottom ends and any unsightly blemishes. Step 4: Pith Removal. Half the limes with a knife and cut a \"V\" groove to remove the center pithy part from each half. (You don't want her/him to complain their drink is full of pith!) Step 5: Cut Into Small Pieces. Slice each lime half into 8 pieces Step 6: Place Pieces in Glass. Depending on the size of the lime, its juiciness and your serving size, place 1/2 to all of the lime into a short, wide glass. I don't recommend a tall tumbler since you are going to \"get a little rough\" with the lime pieces soon and need room to mash. Step 7: Add Coarse Sugar. Add 3 teaspoons of coarse sugar. Here I usually use 1 teaspoon of coarse (to aid grinding the limes) and 2 teaspoons of ordinary granular sugar (to hasten dissolving/sweetening - plus I'm cheap). Step 8: Muddle (what a Great Word!). Muddle, grind, pulverize, mash those lime pieces right in the glass with a \"mashing stick\". During the early days I used a \"wooden thing in the drawer\" that turned out to be a tart shell pastry shaper. Now, thanks to my daughter who returned from Germany with an official Pitu brand muddler, I can mash and muddle with the best of them. This wooden device has a nice handle and knurled bottom face.[[BR]]\nWhat you find to mash with is obviously up to you but the purpose is to get the juice out of the lime pieces and at the same time release some of the sour citrus oil from the rind. Leave it all in the glass. Step 9: Crushed Ice. Now you'll need finely crushed ice. For those schmucks that don't have an automatic machine (like me), here's what I find efficient: a thick plastic bag and a hammer.[[BR]]\nPlace 4 large ice cubes into a thick plastic bag. In Ontario, our milk comes in bags perfectly sized for this. Let the air out of the bag and on a flat surface, whack the ice/bag with a hammer to get very small ice pieces/water. The hammer held by the young lady is a meat tenderizer and the flat side works great. Step 10: Add Ice to the Glass. Now simply pick up the bag and pour ice contents into the glass. You can avoid dumping half the ice on the counter by holding the bag's open end to form a smaller exit hole and shake the closed end. Step 11: Add More Sugar and the Cacha\u00c3\u00a7a. Add a final teaspoon of coarse sugar and pour 1 to 2 ounces of cacha\u00c3\u00a7a over the ice Step 12: Add a Straw and Stir. Serve with a short straw (bendy type or whatever you have, but a straw is important).[[BR]]\nNow sip on that. Mmmmmm... You get the semi-sour drink along with crunchy sugar. Try to sip slowly! Step 13: The Environmentally Friendly Drink!. When you get to the bottom and begin making disgusting slurp noises, remove the straw and tip the glass up to get every last drop, toss the lime remnants into the composter and repeat! Step 14: Cheers!. There are some who will balk at the complexity/time of preparation. To those I would say stick to your mass produced, artificially coloured and flavoured liquids where you simply \"snap a cap\". This drink is about standing around the kitchen, yacking, savouring its taste and is sibling to the \"Slow Food\" movement.Warning: This drink is \"stealthy\". Think about it: sour, unconcentrated lime juice hides the alcohol taste, the sweet (and crunchy!) sugar also hides the alcohol taste and finally super-cooling with finely crushed ice tends to hide the alcohol taste. Use responsibly between consenting adults. The Caipirinha is in a class of drinks called a \"leg spreader\" - because it makes you really relaxed - and you go all limp - I guess.I welcome your comments, variation descriptions and experimental suggestions.OH!... and much thanks to Mrs. Caipirinha for the outstanding work she did.", ["recipe-for-a-caipirinha-cocktail---the-famous-cach_0", "recipe-for-a-caipirinha-cocktail---the-famous-cach_1", "recipe-for-a-caipirinha-cocktail---the-famous-cach_2", "recipe-for-a-caipirinha-cocktail---the-famous-cach_3", "recipe-for-a-caipirinha-cocktail---the-famous-cach_4", "recipe-for-a-caipirinha-cocktail---the-famous-cach_5", "recipe-for-a-caipirinha-cocktail---the-famous-cach_6", "recipe-for-a-caipirinha-cocktail---the-famous-cach_7", "recipe-for-a-caipirinha-cocktail---the-famous-cach_8", "recipe-for-a-caipirinha-cocktail---the-famous-cach_9", "recipe-for-a-caipirinha-cocktail---the-famous-cach_10", "recipe-for-a-caipirinha-cocktail---the-famous-cach_11", "recipe-for-a-caipirinha-cocktail---the-famous-cach_12", "recipe-for-a-caipirinha-cocktail---the-famous-cach_13", "recipe-for-a-caipirinha-cocktail---the-famous-cach_14"]] [41483, "Introduction: Special \"O\" Bars. You can make delicious and semi-healthy breakfast bars that are 10 times fresher and half the price of store-bought breakfast bars! This Instructable is highly modifiable, and requires no baking. This is a good recipe to do with the kids.\nIf you are concerned about keeping these healthy, know that I have done the math on carbohydrates, and following this recipe you are getting a slightly larger bar with the same (or slightly less) than you would get from a commercial cereal bar. Using all Splenda (no sugar) and a little less corn syrup, you will make a lower carb' treat. Step 1: Go Shopping, Buy Your Supplies.. \n This recipe will make one batch, or about 20 bars (you may want to double up and make 40)1 Box (about 7 cups) - Generic Strawberry Special K Cereal (pictured is \"Strawberry Awake\" from Wal-Mart)1 Cup - Splenda Sweetener (see notes below) or Sugar1/8 - 1/4 Cup - Powered Milk (gives it that breakfast cereal taste)1 Cup - Light Corn Syrup (one jar is about 1 1/2 cups)1 squeezable icing - Not at all healthy, but gives a nice appearance1/4 - 1/2 Tablespoon - Artificial strawberry flavoring1/2 bag - Dried cranberriesTotal cost in my case = $21.00Now, I should explain a few things about ingredients ...Corn syrup is liquefied sugar. It's loaded with carbohydrates. Following this recipe, you will make breakfast bars that are AS healthy as a name brand \"Special K\" bar (which is not healthy at all). You may modify this recipe, but the less syrup you use the less sweet your bars are. Also, the sticky consistency of the syrup makes these easy to press into bars. Using less syrup will give you crumbling bars. Some have suggested using honey ... which wouldn't taste well here. Also, if you go with honey, check the label. If you are buying the cheap stuff, the chances are it's mostly corn syrup anyway. The bottom line is: I would not suggest using less than 3/4 cup of corn syrup for this recipe.Splenda is expensive, and may have health risks! You can really use Splenda as you would sugar, and in this recipe you will never taste the difference. In fact, you could cut back and use less than I did - because the cereal is all ready infused with a good deal of sugar right out of the box. But ... because of the cost and possible health risks, you may just want to use real sugar. If you are going to eat more than a few of these in one sitting, use sugar. For more information - see this WikiPedia page - http://en.wikipedia.org/wiki/SucraloseCranberries? Yes. Have you ever checked the ingredients on the name brand bars? They use strawberry flavored cranberries. Note that you will be more than doubling the amount that they put into the commercial bars - and these are very good for you.Powered Milk? It's not really required. I would suggest only using a small amount, if at all. It's well worth it for that hint of a milky taste in the final product. Use too much, and your liquid process will turn into a meringue.Artificial Flavoring This too can be skipped all together. It will run you about $3.00 for a small bottle. If you use it, use it VERY sparingly. The flavor comes loose when it hits the sugar. Do NOT use any more than 1/2 a Tablespoon. This was an experiment on my part, and I thought the final product was very tasty with the added flavoring.Icing on a healthy bar? I know someone is going to hit me on this. It's pure sugar. If you don't want to use it, don't buy it. But your final product won't have that Martha Stewart appeal if you don't ice it. Step 2: Gather the Tools and Equipment. \n You will need the following tools:A large counter or table space (preferably both)COOKING SPRAY (do not skip this, you WILL regret it)A big mixing bowl (that will hold 7 cups)Measuring cupSMALL pot (smaller is less to clean)A wiskWooden spoon, or spatulaTeaspoon measureBig knifeTwo aluminum pans. (Large one for the product, small one for the processing)WARNING - Anything involving corn syrup will turn your kitchen into a sticky mess. Whenever possible, clean your pots and utensils IMMEDIATELY after you are done using them. Step 3: Creating the Glue. Assuming you have only one measuring cup ... you had better do things in this order. \n1) Measure out 1 cup of Splenda sweetener, and dump it into a cereal bowl. Set it aside.\n2) Measure out 1 cup of corn syrup, and put it into your small pot.\n3) Dump the Splenda on top of the syrup, and turn on the stove.\nWASH THE MEASURING CUP IMMEDIATELY. It's gross, and sticky.\nYou need to keep the heat between low, and medium. If you start to boil the syrup, you will end up making butterscotch or caramel flavoring (neat, but bad with strawberries). Once the syrup starts getting hot, get your wisk and start mixing the concoction together. If you jump in before the syrup is hot, you will end up with a ball of dry Splenda in the middle of your wisk. Shake it out, and keep on truckin'. It happens.\nIf you are going to add strawberry flavoring, I would add that to the pot now.\nIf you are going to add dry milk, you can add that to the pot now as well.\nKeep wisking! If it starts looking foamy, you may have used too much dry milk. That's all right. It will still taste very good, it's just no fun to cook. If you start seeing bubbles, lower the heat!\nWhile that is heating up - get a sink full of soap and hot water. You will need it. Step 4: Get Your Dry Good Ready. Are the kids helping? This step is for them!Spray down the inside of a large mixing bowl with cooking spray. Trust me.Dump the entire box of cereal into the mixing bowl. This should equate to about 7 cups. You can measure it out of you are that concerned. But your measuring cup is probably full of sticky syrup in the sink. Go wash that thing!Stir in your cranberries. About half a bag is good. When you are eating these bars, you think you are eating strawberries. Notice that the cereal uses real freeze dried strawberries. I hate those, but they taste great in these bars.Watch that sticky stuff on the stove, don't let it start boiling. Step 5: Add It All Together. When hot, this glue stuff is like water. It will begin cooling almost immediately though, so have everything lined up and ready.\n1) Spray down the inside of your big aluminum pan (13 X 9 or bigger).\n2) Spray down the bottom side of a small aluminum pan (you'll see why).\n3) Grab your glue concoction off the of the stove, and pour it evenly throughout the dry mix. \n4) Spray a little cooking spray onto your wooden paddle, and begin stirring like a mad-man (or a mad-woman as I will not sexually discriminate against crazy cooking people).\nIf you feel that it's starting to harden up on you, that's because it is. But you have your pan ready, right? Step 6: Dump the Mixture Into the Big Pan. Dump the cereal mixture into your larger aluminum pan, and use the wooden spoon to work it all out of the mixing bowl.\nTake your mixing bowl to the sink, and dump it into hot water. Now. I mean it. It's sticky. If possible, have a friend, spouse, or child clean that for you now.\n Step 7: Compact Your Concoction. To give your bars that \"commercially manufactured\" texture, you need to press them into tight little bars. \nWith all your mess in that pan, grab the smaller aluminum pan (or a cookie sheet with cooking spray on the bottom) and push down with it. Work the mixture into one side of the pan, and keep putting pressure on the stuff to force it flat. In this process you can determine how \"high\" you want your bars to be in size (aim for an inch or so).\nIt will all ready be harding up on you as it cools. Step 8: Decorate Your Bars. For the Martha Stewart types, get some white icing and create a stripe pattern across your bars. Or don't. That's a lot of sugar, and you don't really need it.Now all you have to do is leave it alone until it cools. Most of the cereal bar recipes I have seen say to put it in the fridge to cool it. I would suggest, leaving it sit out at room temperate for an hour or so. The refrigerator will moisturize your cereal and make your bars stale. Let them cool at room temperature and you will create crispy bars!If you just can't wait ... put them in the freezer for 15 minutes. That might make them easier to cut. leave them in for an hour, and that will make them impossible to cut. Step 9: Distribution. It's likely that you will end up a few bars short while packaging them. Especially if the kids are helping you!\nPull your bars out of the pan (they should come out easily in one big heap) and lay them onto a cutting board. Get that big knife and start carving them up. You don't have to be consistent if you don't want to. You are aiming for something about 1 X 1 X 3 inches. If you have trouble getting them out of the pan, use more cooking spray or grease next time.\nEat a couple, and find some way to store the rest of them. I suggest sharing them with your family, friends, the work crowd, or whoever is around at the time. You can wrap them in plastic. You can put them in plastic containers. You can sell them on the street corner. You get the idea.\nI hope you enjoy making and eating these.\nPlease share your recipe modifications!", ["special-o-bars_0", "special-o-bars_1", "special-o-bars_2", "special-o-bars_3", "special-o-bars_4", "special-o-bars_5", "special-o-bars_6", "special-o-bars_7", "special-o-bars_8", "special-o-bars_9"]] [41484, "Introduction: Zucchini Pizza. Craving pizza, but don't want to even begin thinking about calories? Enjoy a dough less pizza, but don't sacrifice flavor. Try this fast and easy recipe and create an addition to your recipe book. Step 1: Gather All Your Materials. You will need the following materials:IngredientsZucchinisPAM cooking spray (canola or olive)Ragu Pizza SauceMozzarella Cheese Mini Pepperonis (can be found at Walmart)Pickles jalape\u00f1osRed Bell Peppers SuppliesCutting boardKnifeSpoonCookie sheetAluminum foilOven mitt Step 2: Prepare Your Oven. Preheat your oven at 350 degrees. Step 3: Wash All Fruits/Vegetables. Ensure that all food and cooking supplies are clean prior to making or preparing the zucchini pizzas. Step 4: Preparing a Baking Sheet. Completely cover a cookie sheet with aluminum foil and spray with PAM cooking spray. Step 5: Preparing the Food. Cut both ends of a whole zucchini and then cut lengthwise as shown on the pictures. Step 6: Getting Ready to Bake. Lay the zucchinis flat side down and bake for 10 minutes. Step 7: While the Zucchinis Are Baking..... Get all your toppings ready. Dice/cut the bell pepper and pickled jalape\u00f1os while the zucchinis are baking during their initial 10 minutes. Remove the bell pepper seeds and cut into small pieces. Depending on whether you like spicy food or not, you can remove the jalape\u00f1o seeds. Step 8: Flip the Zucchinis Over. After the zucchinis have baked at a temperature of 350 degrees for 10 minutes, remove them from the oven and flip over. Continue to bake for another 8-10 minutes. Step 9: Adding the Toppings. For the final steps, using a spoon spread Ragu pizza sauce all over the flat side of the zucchinis. Add mozzarella (for a healthier choice add very little cheese) on top of the Ragu sauce. Distribute 4-5 mini Pepperonis per zucchini. Place diced bell pepper on the zucchinis. Finally, add 1-2 slices of jalape\u00f1os. Step 10: Bake for 5-10 Minutes at 350 Degrees.. Place the baking sheet back in the oven for 10-15 minutes. Step 11: Enjoy Your Healthy Appetizer. Serve and enjoy!", ["zucchini-pizza_0", "zucchini-pizza_1", "zucchini-pizza_2", "zucchini-pizza_3", "zucchini-pizza_4", "zucchini-pizza_5", "zucchini-pizza_6", "zucchini-pizza_7", "zucchini-pizza_8", "zucchini-pizza_9", "zucchini-pizza_10", "zucchini-pizza_11"]] [41485, "Introduction: Ketchup Quickly. Did you just dunk a basket of hand cut fries into the oil then realize that you don't have any 'sauce american'? Well you could make a basil aioli or you could take 20 to 30 minutes to make a good catsup substitute from canned tomato paste. Step 1: What You Need. Who are we kidding, if you've let yourself run out of a basic thing like ketchup, then you're not going to have tomato paste. But in the off chance you do, here's what you need to go with it: 12 oz tomato paste 1 1/4c distilled vinegar (I did a mix of distilled and white wine vinegar this time) 1/4c water 3/4c sugar 1 TB salt 1/2 tsp onion powder 1/2 tsp garlic powder 1/4 tsp red pepper 1/8 tsp allspice Options: Many, many options. Toss in whatever extras you want. Hot pepper powders, herbs, different vinegars, replace the water with beer or wine or bourbon. Do what you like. Mix all of the ingredients together. Whip it up with a whisk and transfer it to a pot on your stove. Step 2: Cook It. Bring up the mix to a light simmer and let it cook for 15 to 30 minutes (until it gets to your desired thickness). Stir every few minutes. Adjust the salt as needed. Step 3: Storage. Pour the cooled sauce into a clean glass jar or into a squeeze bottle. Like with any soup or sauce it'll taste better after a day or two as the salt and spices blend.", []] [41486, "Introduction: Chicken Sinigang. \n A pretty popular Filipino soup, Sinigang is a sour, savory soup that can be made with beef, pork, chicken, or fish. I use chicken in my soup because I like the lemon-chicken flavor combo. If you were to try fish, I would recommend a white fish over a salmon. I steer away from using red meat in this soup because I don't immediately associate beef or pork with something very tart and sour.\nThis recipe, like so many of the ones I use, is flexible. I build my recipes mainly on feel, taste patterns, and smell. If things smell 'right' together, I use them together. That's how I decide on vegetables and spices. Sometimes I ask my mom what she puts in each recipe, and then if I know I can't get a certain item, I ask what my substitute options are.\nHere's what I've settled on my must-haves for Sinigang: \t\t1 pouch Tamarind Soup Base (Knorr brand), in 8 cups of water\n\t\tChicken breasts and thighs, cut into bite-sizes (you can use as much as can fit in your soup pot)\n\t\tDaikon Radish slices\n\t\tBaby Spinach\n\t\tAsian Green Beans (the long, thing kind if I can find it)\n\t\t1/2 or 1/4 White Onion (if I have it)\n\t\tLemon juice, and Lemon Pepper if I'm feeling spicy!\nThere's an order to putting the ingredients into the pot, just because things take a little longer to cook. First, you stir the Soup Base powder into the water, and set the stove to a high temperature. Next, add your sliced daikon radish, and green beans. I make sure to wash and peel my daikon before slicing, and snap my green beans into bite size pieces. I try to use chinese long green beans, but I can only get my hands on french green beans sometimes. The green beans make the soup smell a little awkward, my roommates say it smells like farts. Oh well!\nThen, you add your lemon juice and lemon pepper. Half a lemon squeezed into the soup works just fine. Next, chop up the onion and toss it on in. Let the soup get to a boil for about 5-10 minutes, chop up the chicken while you wait, and add the chicken when the daikon slices start to turn a little transparent. The very last thing you add is the spinach, so it doesn't overcook. Wait until the chicken is finished cooking in the broth, and then toss in several handfuls of spinach. Let those simmer for a minute or two, keep stirring, and then you are ready to serve!\nIf you have steamed Jasmine Rice, make some! I love to add a spoonful or two of rice to the bottom of my bowl before dishing up the Sinigang. It's just the way I always ate it growing up. I love making this dish for my Filipino friends, because it reminds us all of good, Filipino food. Just like mom always made it.", ["chicken-sinigang_0"]] [41487, "Introduction: Souper Simple, Souper Delicious Slow Cooker Enchilada Soup (That Really Is a ONE Pot Meal!). Don't know if it bugs you, but it does me, when I go to find a quick and easy recipe and it says \"one pot\", but it really only means that it takes one pot to cook it in.\u00a0 There are usually a lot of steps to prepping and just getting it ready that no longer make it a \"one pot meal\". This recipe really does mean one pot.\u00a0 Ok, you might need to mix a couple of cans in a small bowl, but other than that it is really just \"dumped\" in the pot and left to cook on its own.\u00a0\nThis is the perfect \"in a rush, busy day, no time for cooking\" meal that can satisfy a family or even a crowd!\u00a0 Besides\u00a0 being super easy, its super good! Step 1: Get Your Slow Cooker Out, Grab the Ingredient and Get Ready To.... Umm Just Kick Back and Wait for Dinner :). This is what you will need for making this soup\n1- 15 oz. can of black beans, rinsed and drained\n1- 14.5 oz. can of diced tomatoes (you can get the ones with herbs added if you prefer)\n1- 10 oz. package frozen whole kernel corn\n1- 10 oz. can or RoTel tomato with green chiles\n1/4 cup roasted red peppers diced into small pieces\n1/2 cup black olives\n1- 10.75 oz. can condensed cream of chicken soup (you can use cream or celery or mushroom if preferred)\n1- 10 oz can of red enchilada sauce\n1 1/2 cup milk\n2 or 3 chicken boneless, skinless chicken breast uncooked\n1/2 cup sour cream (plus extra for garnish)\n1/2 cup shredded monterrey jack cheese (plus extra for garnish)\npinch of ground cumin\nsalt and pepper to taste\noptional:\n1 ripe avocado sliced\ncrushed tortilla chips\n*These ingredients can be changed to your preferences. I.E. milk can be whole, skin or 2%, If you don't like black olives, simply leave them out, etc. Step 2: Add Your Ingredients to Your Slow Cooker -. In a small bowl, whisk together the enchilada sauce, the comino and the cream soup. \u00a0Slowly whisk in the milk.\u00a0\nOpen the Black beans and rinse with water, drain - put them in the slow cooker\nOpen the RoTel and the Diced tomatoes - put them in the slow cooker\nPlace the frozen corn into the slow cooker\nAdd the olives and the roasted peppers to the slow cooker\nPlace the uncooked chicken breast over the top of the ingredients and pour the soup mix over the top.\u00a0 Step 3: Cook on Low Heat for 6-8 Hours, or Medium Heat for 4-5 Hours, Until Chicken Is Cooked Completely Through. Place the lid on the slow cooker, and turn onto low heat (or simmer depending on the model cooker you are using). \u00a0Do not stir the ingredients, just let them cook until the chicken is done completely. \u00a0I should easily flake apart when pressure is applied.\nMove the cooked chicken into a small bowl and shred into small pieces with 2 forks. \u00a0Return the chicken to the cooker and stir the soup. \u00a0 Step 4: Top Off and Finish the Soup. Add the sour cream and cheese, stirring well to incorporate it into the soup.\u00a0\nIf you want to cut out any extra calories you can omit this step, but the added dairy gives the soup a creamier, richer flavor.\u00a0\nGive your soup a taste and season with salt and pepper as desired. \u00a0The olives and cheese add some salt, so be sure not to add salt until these ingredients are in. \u00a0 Step 5: Serve Up Your Soup! and Enjoy!!. Serve hot topped with a but of shredded cheese, some extra olive slices, the sliced avocado and some crumbled corn tortilla chips. \u00a0The tortilla chips give a great texture to the soup with a little crunch!\u00a0\nOn a cold day a nice hot bowl of soup can warm you from the inside out. \u00a0The hint of chile peppers adds another level of heat and the cooling sour cream and avocado keeps any spiciness under control. \u00a0\nThis is one of my favorite \"go to\" recipes when I know I won't have the time or energy to cook at the end of a long day. I have taken several published recipes and incorporated them into one that I would not have to really do much to prepare, and not have to stand over a stove all day long watching it cook. \u00a0I hope you will try this, and that you enjoy it is much as we all do!\u00a0", ["souper-simple-souper-delicious-slow-cooker-enchil_0", "souper-simple-souper-delicious-slow-cooker-enchil_1", "souper-simple-souper-delicious-slow-cooker-enchil_2", "souper-simple-souper-delicious-slow-cooker-enchil_3", "souper-simple-souper-delicious-slow-cooker-enchil_4", "souper-simple-souper-delicious-slow-cooker-enchil_5"]] [41488, "Introduction: Daddy's Vegetarian Pizza. Here I would like to brief you about my DAD's Recipe of a very delicious Pizza that is really very simple to make but its taste lasts lifetime.This delicious Pizza gets ready in about 15-20 minutes. Don't forget to add this Delicious recipe to your favorites.. :-DI am making a vegetarian Pizza because I am a vegetarian.You would just love this Easy to make pizza. Step 1: PREPARATION. YOU would need:Vegetables chopped in a fashion specified in the image.I have used Tomato(removing its juicy substance) ,Onion and Capsicum.(You can use bell peppers ,Broccoli Or Even Cottage Cheese).Mozzarella Cheese(You can mix Mozzarella cheese with cheddar cheese).Sauce to be spread on pizza base.I will tell how to make the sauce ahead.Herbs like Oregano.As this ends our preparation,its time to make the mariana sauce with a slight that is spread on the pizza base. To make the sauce you would need:Tomato ketchupOregano and Red pepper powderSalt Take tomato ketchup in a bowl.Add Oregano and a little Red pepper powder to the ketchup and mix it well. Add a pinch of salt and mix well.Now take the sauce and spread it over the Pizza base as in the image.Take the Vegetables and spread them, over the pizza base. Again you need to sprinkle some salt over the vegetables if you are not using cheddar cheese with mozzarella cheese. Its now the best part of whole pizza making.Grate the cheese over the pizza.Use as much as you want to :-D Now if you want some decoration over your pizza,use some chopped black olives over the cheese. Step 2: Baking THE Super Delicious Pizzza !. Preheat the oven at 250\u00b0C for 5 minutes.Take your Pizza and keep it in the oven at 250\u00b0C for 10-15 Minutes. By the time Pizza bakes you need to check if the base of pizza isn't on FIRE(I mean it doesn't turn black). You can spread Oregano over the cheese on a pizza to bring a \"herbous\" smell. Clean your area by the time it bakes completely because it is well said\"Cleanliness is next to Godliness\".TIP:By the time pizza bakes you can take some butter and spread it over the pizza by taking it out of the oven for a minute. Step 3: CUT THE PIZZA LIKE a PRO !. Now as the pizza is ready, cut it into pieces and Serve hot .I used My homemade oregano in the Pizza in my last image. Hope that helps!BE HAPPY And Enjoy time EATING PIZZA !THANK YOU", ["daddys-vegetarian-pizza_0", "daddys-vegetarian-pizza_1", "daddys-vegetarian-pizza_2", "daddys-vegetarian-pizza_3"]] [41489, "Introduction: Portrait Cookies. The most personalized cookie on the planet : the Portrait Cookie.\u00a0 Using a person's silhouette, you can create a timeless treasure for all to enjoy - a likeness they can eat!\u00a0 \nWhether you're feeling nostalgic or vengeful, nothing can lift the spirits like eating a cookie in the shape of someone's face.\u00a0 It's impossible not to take some pleasure out of the methodical munching of a sweet treat that harkens back to the last time you bit the head off an animal cracker, or devoured your chocolate bunny ears-first.\u00a0 Where will you start?\u00a0 The nose?\u00a0 The chin?\u00a0 Or go for the eyes?\u00a0 Make up a dozen and have fun decorating them with crazy expressions!\u00a0 Let the fun begin.\nThis project is made super simple by the aid of an Epilog laser cutter.\u00a0 But if you're sadly lacking one of these, you could try using j_l_larson's technique using sheet metal and a little patience. Step 1: Obtain Silhouette. For the following example. we used the light from a projector and took a photo of the shadow it cast on a blank wall.\nYou could also shine a light on the subject and either photograph the shadow or trace it and scan it into the computer.\nI made cookie cutters of myself, my brother and my fiance.\u00a0 Even though my brother and I don't live in the same state, it was easy for him to email me a photo of his silhouette! Step 2: Convert Silhouette Into .eps File. \n I\u00a0used Adobe Illustrator to complete this step.\u00a0 This was really my first use of Illustrator, oh, probably ever.\u00a0 I'm sure there are simpler ways to achieve what I did, but I'll walk you through my clumsy trial and error process.\u00a0 I\u00a0attempted to screen capture whatever step I\u00a0was on, and hope the picture notes I made will help to illustrate what steps I was taking at each turn.\nWhat we need to do is:\nPlace the Image in a new documentLive trace the shadowExpand the tracing into separate segments so you can clean up the imageRemove unwanted elementsOffset path to create a second tracing (to create an inner and outer edge to your cookie cutter)Fix any crazy weirdness that happens from the path being offset (though I'm sure this won't happen to you)Save as a .eps file for the laser cutter\nThe following images below depict this process.\u00a0 For more information, check the yellow text boxes on each image for details. Step 3: Bring Out the Lasers. I used the Epilog to cut 3/8\" acrylic.\u00a0 I tested a bunch of different thicknesses of acrylic (according to what we had lying around), and widths of the edge of the design.\u00a0 I can't say I\u00a0ever felt completely content with my experiment, but I\u00a0did manage to achieve the end goal of making an effective cookie cutter.\nBelow are some images of cutting other shapes I was practicing with.\u00a0 Teeny tiny cutters, perfect for the top crust of a Pie-in-a-Jar! Step 4: Make Cookies!!!!. The best way I could think to feature these unique shapes was to make a firm sugar cookie topped with fondant cut from the same cutter.\u00a0 When the cookies are baked, they spread a little, and the fondant shape sits perfectly on top!\nThis is a great surprise for parents and friends.\u00a0 Who knew eating someone's face would be so fun?", ["portrait-cookies_0", "portrait-cookies_1", "portrait-cookies_2", "portrait-cookies_3", "portrait-cookies_4"]] [41490, "Introduction: Bacon Pancake Poppers. These are at deep fried bite of bacon heaven, and great finger food for breakfast (or any other meal). They are a lot more light and fluffy than you might think.You get the nice sweet fluffy batter coating with the salty bacony crunch! Step 1: You Will Need.... \n -Bacon (of course) \tThis batch of pancake batter will make approximately sixteen half slices of bacon.\n\tFor the batter...\n\t\t1 egg\n\t\t1 cup flour\n\t\t3/4 cup milk\n\t\t2 tablespoons vegetable or canola oil\n\t\t2 tablespoons sugar\n\t\t1 tablespoon baking powder\n\t\t1/2 teaspoon salt\nDon't worry about having extra batter, it makes a great funnel cake. \t\tjelly (optional)\n\tMy mom loves bacon and jelly, so when I make them for her I insert jelly.\nYou also need... \t\ta deep fryer (or just a sauce pan)\n\t\tcanola (or other oil) for deep frying\n\t\tskewers\n\t\ta cookie sheet Step 2: The Bacon. Main ingredient, BACON!\nBegin by preheating your oven to 375o\nCut eight slices of bacon (or however many your making) in half.\nNext, roll and stick on the skewer. You don't want them touching because they don't cook evenly if they are touching.\nPut them in the oven for 30-45 minutes, turning them over about every 15 minutes. If the pan is over flowing with grease, take it out and pour off the excess grease.\nWhen the bacon is done remove from skewers. Step 3: The Pancake. \n Beat the egg until it is fluffy.\nAdd other ingredients, and stir until smooth.\n\t\t1 egg\n\t\t1 cup flour\n\t\t\u00a03/4 cup milk\n\t\t\u00a02 tablespoons vegetable or canola oil\n\t\t\u00a02 tablespoons sugar\n\t\t\u00a01 tablespoon baking powder\n\t\t\u00a01/2 teaspoon salt Step 4: Jelly (Optional). This is something generally only add if I'm making these for someone who loves bacon with jelly (like my mom).\nTo add jelly simply remove bacon from skewer and unroll. Then, put a small spoonful of jelly in and roll back up.\nOr, if jelly isn't your thing, you could always experiment to find your own favorite fillings.\n---After thought---\nOn this instructables' comment board, Dartssnake suggested using a pastry bag to fill the bacon so that you don't have to roll and re-roll. This should help the bacon maintain it's round shape. Step 5: Deep Frying. Take the bacon bites, and dip into the pancake batter.\nNext, with oil at about 335o, drop bacon with batter into the oil.\nAllow to cook until golden.\nIf you have extra batter, you can just drizzle it into the oil and allow to cook until golden. Then, remove from the oil, and sprinkle with powdered sugar. You have just created a funnel cake. Step 6: Enjoy!. I enjoy dipping these bacony bites in my favorite maple syrup, but the jelly filled ones I eat plain. These aren't just breakfast food! They taste good any time of day.", ["bacon-pancake-poppers_0", "bacon-pancake-poppers_1", "bacon-pancake-poppers_2", "bacon-pancake-poppers_3", "bacon-pancake-poppers_4", "bacon-pancake-poppers_5", "bacon-pancake-poppers_6"]] [41491, "Introduction: Whole Chuck. Whole Chuck is one BBQ Cook that will really fill all your family up. Its a cheaper meat than Steaks of expensive cuts.", ["whole-chuck_0"]] [41492, "Introduction: Peanut Butter Nutella Banana Protein Shake. Step 1: Ingredients . 1 heaping tbls of peanut butter* see pic 1 tbls nutella 1/2-1 banana ( i prefer 1/2) (optional) 1 tbls coco powder 1 tbls protein powder3-4 cubes ice ( this is what i use u can use more if u like it that way)2 cups milk Step 2: Put It All Together . Put all of your ingredients together in a blender Step 3: Blend!. Step 4: Enjoy!. I hope you like this instructable please comment and like this! ", ["peanut-butter-nutella-banana-protein-shake_0", "peanut-butter-nutella-banana-protein-shake_1", "peanut-butter-nutella-banana-protein-shake_2", "peanut-butter-nutella-banana-protein-shake_3", "peanut-butter-nutella-banana-protein-shake_4"]] [41493, "Introduction: Red Raspberry Coulis. \n The perfect sauce for any chocolatey delight, raspberry sauce is easy to make and looks gorgeous too! In addition, leftover (and well-chilled) coulis can be stirred into lemonade or iced tea (yum!).\nYou'll Need. . .Software:\n\t\t12 ounce bag frozen raspberries\n\t\tApproximately 1/3 cup water\n\t\tApproximately 1/4 cup sugar (add more or less to taste)\n\t\t(optional) Alcohol of your choiceHardware:\n\t\tSauce pot\n\t\tSpoon or other stirring implement\n\t\tCheesecloth or small sieve\n\t\tAdd berries, water, and sugar to pot\n\t\tCook over medium low heat until the berries fall apart (if it becomes too thick/dry, add more water)\n\t\tAdd sugar to taste\n\t\tPass through cheesecloth or sieve to strain away seeds\n\t\tIf the resulting liquid is too thin, return to the sauce pot and cook over low heat until it thickens to the desired consistency (should be similar to maple syrup)\n\t\tAllow to cool slightly\n\t\tEnjoy with chocolate yumminess or over ice cream!", ["red-raspberry-coulis-1_0"]] [41494, "Introduction: Purple Punch. Once in a while I held a party. In one of the parties, I surprised my guests with something. It was the purple punch concoction.Here is the recipe to make the drink. Step 1: Ingredients. IngredientsStrawberry flavored sodaClear colored soda (e.g. ice cream soda)Blue food coloringLemonToolsKitchen knifeLemon pressGlassSpoon (forget to add in the picture)Ice cube tray Step 2: The Red. Firstly, I fill the ice cube tray with the strawberry flavored soda. Step 3: The Blue. Secondly, I cut the lemon in half and squeeze it on the lemon press.Then, I add it into the premix blue colored water (I'm busy cleaning my fingers from the the blue coloring that I forgot to take a picture making it).I fill the ice cube tray with the blue mixture.I put both tray (red and blue) in the freezer. Step 4: The Freeze. About a least an hour in the freezer, I take out the ice. Step 5: The Purple Punch. I put some clear color soda in a glass. Then, I add a couple of red and blue ice cubes. If I drink initially it will taste the clear color soda (e.g. the ice cream soda taste). If I let the red ices melt for a while, it will start to taste like strawberry. The red and blue colors start to mix and gradually turn the concoction into purple. And if the blue ices melt, the sourness of the lemon will sure give a punch!Here's the PURPLE PUNCH drink!Please don't forget to vote for me.", ["purple-punch_0", "purple-punch_1", "purple-punch_2", "purple-punch_3", "purple-punch_4", "purple-punch_5"]] [41495, "Introduction: Cheeseburger Soup. \n While watching an episode of Diners, Drive-Ins, and Dives, I heard about a somewhat bizarre dish called \"Cheeseburger Soup\", and after hearing customers rave about it, I felt slightly more confident in my curiosity to make something with such a name. Let me tell you that it's weird and wonderful at the same time. And it's super simple! All you need is: 1.5 lbs ground beef 1 onion (diced) 1 can of diced tomatoes (12 oz) 2 cans of condensed cheese soup 2 cans worth of milk Shredded cabbage Note: \u00a0I used one can of regular cheese soup and one can of nacho cheese soup.Note: \u00a0While I'm using shredded cabbage because there aren't enough recipes with it, please feel free to use shredded chard, kale, fresh spinach, etc. \u00a0Basically anything that'll maintain some crunch when hot. Step 1: Cook Onion and Beef. Cook onion and brown beef. Drain off any excess grease. Step 2: Tomatoes. Drain can of tomatoes and add to the pot. Step 3: Cheese. Add both cans of condensed cheese soup and thin with equal amounts of milk. \u00a0Alternatively, you can use Velveeta and milk. Keep on the burner until bubbling hot. Serve in bowls and top with fresh shredded cabbage as shown in the intro.", ["cheeseburger-soup-1_0", "cheeseburger-soup-1_1", "cheeseburger-soup-1_2", "cheeseburger-soup-1_3"]] [41496, "Introduction: Slavink. We are going to make a typical dutch meat recipe, called slavink. When you are finished you will have a delicious meat product for the grill, cookingpan or bbq. Enjoy! Step 1: First the Meat. You can use any kind of ground meat for this. But the in this original recipe we use half and half meat. This half and half meat contains 50% beef and 50% pork. For one Slavink you can use between the 80grm-100grm half and half meat. Step 2: Fatback. For the shell of the slavink we will use fatback from the belly of a pork. Use one for each slavink. Step 3: Flavour. To add some extra flavor to our slavink we made a spicemix of pepper, nutmeg, ginger and bread crumbs. Step 4: Grap Your Meat!. Take with your hands or with a spoon, 80-100grm meet and roll this between your hands. Step 5: Combine the Meat With the Fatback. Lay your rolled up meat on the fatback, make sure that your meat roll isn't to wide for the fatback. Step 6: Lets Get Rolli'n. roll the fatback around the meat, make sure it is rolled up tight. Step 7: Dip It. Dip the outer ends of the slavink in the spicemix. Step 8: Almost Finished. your slavink is finished, but still you can't eat it raw. So you have to bake it, grill it in the oven or bbq. Bake or grill your slavink for 10min. If you don't want that your slavink contains a lot of fat from the fatback. Make use of the oven or bbq en make sure that the fat can drip away. This will make your salvink dry and crispy, but fat and juice taste also good! It's up to you to decide!! Enjoy.", ["slavink_0", "slavink_1", "slavink_2", "slavink_3", "slavink_4", "slavink_5", "slavink_6", "slavink_7", "slavink_8"]] [41497, "Introduction: Buffalo Chicken Pizza. I live in Western New York, where chicken wings and fingers are probably our most popular \"local\" food. Plenty of pizza places around here sell chicken finger pizza and it is super tasty. I figured that people in other areas of the country/world may have never even heard of chicken finger pizza, so I thought it would be a good addition to the many pizzas on Instructables.\nIf you like chicken wings, spicy food, and/or pizza, then you'll like this pizza. You can adjust the heat of the chicken to your liking even if you aren't a huge fan of spicy.\nI used a pizza stone so my instructions will be for a pizza stone, but I will include extra instructions for using a pizza pan or cookie sheet. I also let the pizza rise after putting it together. This is optional and will make for a fluffier pizza. Step 1: Gather the Ingredients. To start, let's gather the things that we'll need.\nSupplies:\n- Pizza pan and/or stone. If you use a stone, you will need something (like a pizza peel or cookie sheet) to prepare the pizza on while the stone preheats.\n- Pizza cutter. Well unless you're just going to eat the whole thing ;)\n- Cutting board and knife - for cutting the chicken\n- Spoon - for spreading the bleu cheese\n- Various bowls for mixing up hot sauce\n- Plate to heat up the chicken fingers on\nIngredients\n- Pizza dough. The Tops (grocery store) near us makes pizzas to order and you can buy just the dough. I'm sure you can probably find Instructables about making dough from scratch, but I'm not very good with yeast. You might be able to find frozen dough (but you would want it raw!) or as an alternative, a loaf of frozen bread dough could work (although it wouldn't be as good).\n- Corn Meal. You could possibly use flour in place of this, but corn meal is best for keeping the dough from sticking to the pan. If you don't have any and you aren't using a pizza stone, pan spray could suffice.\n- Hot sauce. I used Original Anchor Bar Wing Sauce because that's what we had in the house. Anchor Bar is where chicken wings originated, so it's pretty good. They have many levels of hotness and I will explain how to adjust hotness to your liking. You will need about 1/4 - 1/2 cup.\n- Some kind of breaded chicken. We happened to have chicken fingers in the freezer, so I used those. You could also use chicken finger leftovers or even make your own from scratch. But note, the chicken needs to be fully cooked before it goes on the pizza! I used 3 small chicken fingers and I had a little bit leftover.\n- Bleu Cheese Dressing. Any kind will work, I just used a store brand. You only need about 2-3 tbsp.\n- Mozzarella Cheese. Any type of shredded will work. You'll need about a cup or maybe some more depending on if you like lots of cheese.\n- Butter (optional). Can be used to tone down the hot sauce. You can also use cayenne pepper to heat it up, Step 2: Preheat the Oven. If you are using a pizza stone, put it in now (whether or not you're letting the dough rise). It must be put in the oven before the oven is heated.\nIf you aren't going to wait and let the pizza rise after preparation, now is the time to preheat the oven to 450. I'm not preheating it yet. Step 3: Prepare the Dough. 1. Cover the pan with cornmeal. If you don't have cornmeal, use cooking spray. I am using the bottom of the pizza pan so that I can move it to the pizza stone more easily. If you're using just a pizza pan or a cookie sheet, put the dough inside the pan.\n2. Grab the dough and stretch it in the air. Use gravity to help you stretch the dough. Try to get the dough close to the size that you need. You will probably start to get some thinner parts - try not to stretch anywhere you can see light through already because you might get a hole.\n3. Plop it down onto your pan.\n4. Stretch it out to the pizza shape you need. If you're using a pizza pan, go to the edges. If you just have a cookie sheet, make a pizza sized circle.\n5. Put this to the side while we prepare the chicken. Step 4: Prepare the Chicken. 1. Put your chicken on a plate and microwave according to directions on the package\n2. Cut up the chicken into bite-sized pieces. Somewhere around 1/4\"-1/2\" pieces\n3. If your hot sauce is too hot, melt some butter in a bowl in the microwave. I did about 1.5 tbsp\n4. Put the hot sauce in a bowl (if you're adding butter or cayenne).\n5. Mix in butter to calm the hot sauce down or add cayenne to heat it up. Keep in mind that there is bleu cheese on the pizza and with the bread, you get a nice combination of hotness with cooling elements, so you can probably handle it a bit hotter than you'd think.\n6. Pour the hot sauce mixture on the chicken pieces.\n7. Mix up the chicken with your hand.\nPut the mixture aside until we're ready. Step 5: Put the Pizza Together. 1. Make a claw with your hand and poke around the dough with your nails. If you have a pizza dock, you can use it, but I don't think many people even know what that is. You're basically trying to prevent giant bubbles from forming when you cook (you'll still get some)\n2. Add the bleu cheese. You'll need about 2-3 tbsp.\n3. Spread out the bleu cheese with the back of a spoon. You'll want it as thin as you can get it, you don't need very much.\n4. Spread it to the edges, leave some crust. You can determine how much crust you want. I do about 1\" because I like crust.\n5. Sprinkle about 1 cup of mozzarella on top of the bleu cheese. You'll want it to be spread evenly. You should still see some bleu cheese through the spaces in the mozzarella. Make sure to go all of the way to the edges/crust.\n6. Add the chicken pieces that we prepped earlier. You'll want them evenly spaced, try not to have any touching. Step 6: Let It Rise (optional). If you like your pizza fluffier, you'll want to let the pizza sit for about a half hour. This will let the dough rise a little bit more before you cook it. If you're opting to do this, preheat the oven to 450 degrees so that you can put it in in 30 minutes (I usually preheat for 10 minutes, so 20 minutes from now...)\nIf you aren't letting the pizza rise, your oven should already be preheated and you can go to the next step. Step 7: Bake Your Pizza. If you're using a pizza pan or cookie sheet:\nJust put the pizza directly in the oven on your pan. It tends to cook best on the lowest rack.\nIf you're using a pizza stone:\nFirst, make sure that your pizza isn't stuck to your pan - lift up around the edges and add cornmeal as necessary. Then your pizza should (hopefully) slide right off onto the pizza stone. I still haven't mastered this and I'm sure it would be better if I had a pizza peel, but I don't :( I wound up lifting the whole pizza up and onto the stone and then rearranging the chicken back to where it belonged.\nBake for about 20 minutes. I like to turn the whole thing around about 1/2 way through because my oven is very uneven (check out the picture) and cooks faster in the back. You want the crust to be golden brown. As with most breads, if you tap on the crust, it should sound hollow when it's done. Step 8: Cut, Serve, and Eat!. Once your pizza is a nice golden brown, remove it from the oven.\nCut it into slices with a pizza cutter (I like to do 8 because it's easy to make them even)\nEat the pizza. Be prepared to go back for seconds ;)", ["buffalo-chicken-pizza_0", "buffalo-chicken-pizza_1", "buffalo-chicken-pizza_2", "buffalo-chicken-pizza_3", "buffalo-chicken-pizza_4", "buffalo-chicken-pizza_5", "buffalo-chicken-pizza_7", "buffalo-chicken-pizza_8"]] [41498, "Introduction: Coconut Chatny. We use coconut in almost every dish. as living near coastal area in India, I always have plenty of coconut for food.Here I am going to explain simple coconut recipe which can be utilize in sandwich or as dipping for fried things Step 1: Ingredients. 1. coconut dry or fresh 2. Black pepper3. White sesame seeds4. red chilly powder5. Garlic cloves6. Salt Step 2: Type 1 : Fresh Chatny. Take fresh coconut and grate it.as per your choice add garlic + green chilly + ginger + saltprocess everything in mixer-grinder.add some water if required.Fresh chatny taste well but don't have shelf life more than one day.we can easily store it in refrigerator but taste is degrade after time.If you want to store chatny in fridge then don't add salt in it. add salt when you want to use it. Step 3: Type 2 : Dry Chatny. For dry chatny1. roast sesame seeds.2. roast and grind black pepper3. Cut dried coconut4. Add every thing- coconut +pepper + sesame seeds + red chilly powder + garlic clove + salt5. grind it in mixer or grinder.It also taste well and have shelf life of 01 month without fridge.Last picture is typical Indian Dish contain chapati, dry vegetable (potato), vegetable curry, dry chatny, fresh chatny, only rice is missing here.", ["coconut-chatny_0", "coconut-chatny_1", "coconut-chatny_2", "coconut-chatny_3"]] [41499, "Introduction: Pacman Fun Snack: Use Up That Candy. We made these at work once as an activity for our Game Week. The kids had a blast making these and mostly just eating all the candy. This is also a great way to use some of that Easter candy that is on the way really soon.\nbtw, these have a very interesting flavor....lol\nYou will need:\nGraham crackers\nfrosting or cream cheese spread\nnerds\ntwizzlers pull n peel\nDots\nsweet tarts\nknife or tooth pick\npacman\u00a0board image\n\u00a0 Step 1: Make the Board and Maze. Start by getting 2 graham crackers.\nPut frosting on the edge down one of the longer sides of one cracker (see photo)\nPush the two crackers together\nspread frosting over the\u00a0seam\nspread frosting over\u00a0both\u00a0crackers\u00a0\nNow peel apart one whole twizzler\nUse the pacman board image as a reference to recreate the board layout\ndo this by ripping off pieces of the twizzler and pressing them into the frosting Step 2: The Players. Now get out the sweettarts.\nThey are a little too big for the maze so just bite off the egdes to make them smaller\nplace them in the maze where the power up munchies go\nTo make the ghosts and pacman:\nGet out the DOTS\ncut off a sliver\ncut out the shape of the ghost by cutting off the bottom about half way up and then cut out 2 triangle wedges to make the leg things\nCut out pacman by cutting out a circle and then cutting out one triangle wedge for the mouth\nPress them into the frosting\nUse a little frosting to give the ghosts eyes Step 3: The Munchies. Now all thats left to do is to add some nerds for the munchie dots\nIt would prolly look better if you used just one color of nerds, but who has the patience for that??\nNow you can eat it if you wish. Or just show it off. Or whatever.", ["pacman-fun-snack-use-up-that-candy_0", "pacman-fun-snack-use-up-that-candy_1", "pacman-fun-snack-use-up-that-candy_2", "pacman-fun-snack-use-up-that-candy_3"]] [41500, "Introduction: Orange Peel-Lined Chocolate Cupcakes. Hey guys! This is a spin off of the classic campfire cake that you would wrap in tinfoil and throw into the campfire to bake. It's a super easy, super delicious chocolate cupcake with an orange peel as the cupcake liner. These cupcakes will be an autumn treat that everyone will enjoy! Step 1: Gathering the Ingredients and Equipment. To make the cupcakes you will need:\n- 1 box of chocolate cake mix, or your own recipe for chocolate cake mix\n- the ingredients for your recipe, or according to your cake box\n- 12 oranges\n- 1 wooden spoon\n- 1 smaller, metal spoon\n- 1 ladle\n- 1 knife\n- a cutting board\n- 2 bowls, 1 large and 1 medium\n- 2 cupcake pans\nTo make the frosting you will need:\n- 2 tbsp of softened butter\n- 4 cups of powdered sugar\n- 1 tsp of vanilla\n- 4 tbsp of milk\n- 1 medium mixing bowl\n- an electric mixer\n- a sifter\n- a spatula\n- plastic wrap Step 2: Mixing the Batter. Mix together the box of cake mix with the appropriate ingredients, or prepare your own recipe as you normally would in your large mixing bowl. I used a mix from the store because it was a lot faster and easier. Set aside. Step 3: Slice 'N' Scoop. Take the oranges and, using your knife and cutting board, cut each in half so that you now have 24 orange halves. Then, take your metal spoon and scoop the flesh out of the peel. Place the fruit of the orange in one of your medium-size bowls and set aside. Step 4: No More Boring Liners!. Now, take your cupcake pans and place each orange peel inside each cupcake hole as though you were lining the pan with normal, boring paper liners :). If any of the peels are too large, cut a line down from the edge of the peel to the bottom of the peel and overlap the two edges when you put them in the holes. The great thing about using the orange peels is that when the cakes bake, some of the orange flavor will be transferred into the cupcake. This helps keep it moist, but it also makes it taste delicious! Step 5: Fill 'Er Up!. Take the bowl of batter and, using your ladle, fill the peels with the chocolate batter. I filled each liner with about one ladle-full of batter. Place them in the oven at the appropriate temperature for the appropriate amount of time. Step 6: The Icing on the Cake. Take your last medium mixing bowl and place the softened butter in it. Beat only for a few seconds with the electric mixer. Now, take your powdered sugar and sift, obviously using your sifter, into the bowl. Sifting the sugar helps make the frosting nice and smooth with no lumps or grainy texture. Add the vanilla and milk, and mix (on a low speed!) until all ingredients are incorporated. Cover with plastic wrap and place in the fridge until cupcakes are out of the oven and completely cooled. Step 7: Frosting Cupcakes. After the cakes have come out of the oven and have completely cooled, take your icing out of the refrigerator and, using your spatula, frost each cupcake. Another option is to pipe the frosting on like I did. For a quick garnish, I sprinkled some orange zest on the top. If you want, take some of the white vanilla frosting and dye it fun fall colors to make the cupcakes interesting. Well, after you frost, you're done! I hope you love yummy cakes these as much as I do! ", ["orange-peel-lined-chocolate-cupcakes_0", "orange-peel-lined-chocolate-cupcakes_1", "orange-peel-lined-chocolate-cupcakes_2", "orange-peel-lined-chocolate-cupcakes_3", "orange-peel-lined-chocolate-cupcakes_4", "orange-peel-lined-chocolate-cupcakes_5", "orange-peel-lined-chocolate-cupcakes_6", "orange-peel-lined-chocolate-cupcakes_7"]] [41501, "Introduction: Gluten Free Nutella Rice Krispie Treats. Everyone loves Nutella, so why not make a yummy Gluten Free Nutella Rice Krispie treat! Step 1: Ingredients. You will need: -Gluten Free Rice Krispie cereal -Nutella -Butter -Marshmellows \u00a0 Step 2: Step 1. You first need to heat 2 tablespoons of butter until it melts. Step 3: Step 2. Once the butter has melted, you add 1 1/2 cup of small marshmellows. Step 4: . Wait for the mashmellows to melt. Step 5: Step 3. Once the marshmellows have melted, you add 2 tablespoons of nutella and mix in with the melted marshmellows. Step 6: Step 5. When Nutella is all mixed in with the melted marshmellows, you then add 2 cups or more, depending on how big you want the batch,\u00a0of Gluten Free Rice Krispie cereal. Step 7: Step 6. Once the cereal is poured, mix the melted\u00a0marshmellows/Nutella and Rice Krispie cereal together. Step 8: Step 7. After you complete Step 7, you then place Rice Krispie cereal mixture on a\u00a0cookie sheet. As soon as it cools shape it into a square. Step 9: . Cut into squares, as shown above, or shape them into balls, cut them out with cookie cutters, make your own invention! Happy baking and enjoy these yummy treats!", ["gluten-free-nutella-rice-krispie-treats_0", "gluten-free-nutella-rice-krispie-treats_1", "gluten-free-nutella-rice-krispie-treats_2", "gluten-free-nutella-rice-krispie-treats_3", "gluten-free-nutella-rice-krispie-treats_4", "gluten-free-nutella-rice-krispie-treats_5", "gluten-free-nutella-rice-krispie-treats_6", "gluten-free-nutella-rice-krispie-treats_7", "gluten-free-nutella-rice-krispie-treats_8", "gluten-free-nutella-rice-krispie-treats_9"]] [41502, "Introduction: Kabobs With Homemade Dressing. Step 1: Ingredients. -Mozzarella Balls-Cherry Tomatoes-Honey-Balsamic Vinigar-Extra Virgin Olive Oil-Basil-Toothpicks Step 2: Making the Dressing. Mix a quarter cup of extra virgin olive oil, a quarter cup of balsamic vinegar, & a tablespoon of honey together for the dressing. Step 3: Cut Them Up. Cut the tomatoes and mozzarella balls in half, and tear up the basil leaves (not to much). Step 4: Shove It on a Stick. Put the ingredients on the stick in the order tomato slice, mozzarella slice, basil piece, tomato slice. Then dunk it in dressing. Step 5: Eat. Eat them and enjoy! ", ["kabobs-with-homemade-dressing_0", "kabobs-with-homemade-dressing_1", "kabobs-with-homemade-dressing_2", "kabobs-with-homemade-dressing_3", "kabobs-with-homemade-dressing_4", "kabobs-with-homemade-dressing_5"]] [41503, "Introduction: 1950's Sweet Corn Relish. When you think about corn relish, you probably think \u201cthat\u2019s so 1950s summertime picnic.\u201d Well, at least that\u2019s what I think. But retro food is making a big comeback. After all, canning and preserving is quite an old school trait in and of itself\u2014and one that I\u2019ve grown to love dearly.\nThis sweet and tangy corn relish takes you right back to the cool 1950s. The combination of red peppers and yellow corn make it both pleasing to eat and to look at. My larder shelves finally have some color besides deep reds and browns!\nWant to see more canning recipes? Check out my blog Handjobs (For the Home) Step 1: Gathering Your Ingredients. What You'll Need:\n1 tablespoon vegetable oil\n3 1/2 cups diced red bell pepper (3 or 4 peppers)\n1 tablespoon kosher salt\n3 1/2 cups fresh or thawed frozen corn kernels\n1 3/4 cups diced red onion (1 very large onion)\n1 1/2 cups apple cider vinegar\n1 Cup sugar\n3/4 teaspoon ground turmericMakes 6 half pint jarsRecipe adapted from Karen Solomon author of Can It, Bottle It, Smoke It\nIf you are canning this recipe, begin by sterilizing your jars in a hot water bath canner. Step 2: Caramelizing the Red Peppers. Heat the oil in a larger preserving pot, over medium heat. Add the peppers and salt and saut\u00e9 for about 12 minutes or until caramelized. You will begin to see the peppers get soft and take on a brownish coloring. Step 3: More Veggie Cooking + Brine Boiling. Add the corn, and cook for about 3-4 minutes longer until the corn is heated throughout. Turn the heat off and add the onion to the pan. Stir well and keep covered.\nFor the preserving liquid, combine the vinegar, sugar, and turmeric over medium heat. Bring to a boil, stirring occasionally until all the sugar has dissolved. Step 4: Packing in the Goods. Pack your corn mixture into your jars until it reaches about \u00be inch of headspace. Cover with preserving liquid until it reaches \u00bc inch headspace, making sure your corn is covered completely. Process in a hot water bath canner for 15 minutes, remove and let cool undisturbed for 12 hours before storing.\nIf you decide not to can this recipe, you can fridge it for up to 6 months!\nHappy relishing!", ["1950s-sweet-corn-relish_0", "1950s-sweet-corn-relish_1", "1950s-sweet-corn-relish_2", "1950s-sweet-corn-relish_3", "1950s-sweet-corn-relish_4"]] [41504, "Introduction: Crummy or Crumby?. What do you do with old bread? You know you have a loaf kicking around that's too old to eat, but not a moldy brick yet. There are lots of things to do with it actually and I won't insult your intelligence by listing them. I choose to experiment with making bread crumbs from old loaves I'd tucked away in the freezer. Still frozen. And it worked quite well. Step 1: Frozen Oldie. Take your past-its-prime loaf and pack it away in a freezer for a day or two. Pull that sucker out get to work with a box grater. I suppose you have cut the loaf up before freezing it so you could use a food processor or other grinder device. Heh . . . wimps. Step 2: From Pale to Blond. Those fresh grated bits looked like . . . I don't know . . . the chunky dust you have left over after doing some serious drywall work. To make this sad excuse for bread crumbs needed some help. I tossed it into a nonstick pan over high heat and tossed it until it was browned and lovely. I suppose you could do this on a sheet pan in the oven at about 400F degrees too. It took a while to do this because of the moisture of the bread crumbs. Ten minutes at most, but you had to drive away the moisture in the bread and the condensation that formed because it was so cold. Step 3: Store It. I keep my bread crumbs in plastic bags or plastic containers. I also stash them in the back of the refrigerator. They keep practically forever. If you get them out and they seem lackluster give them another round of heat on the stove or oven.Get thee hence and go coat and fry things!", ["crummy-or-crumby_0", "crummy-or-crumby_1", "crummy-or-crumby_2", "crummy-or-crumby_3"]] [41505, "Introduction: Sev Puri (Indian Snack). The very famous Indian snack which is loved due to the blend of tastes and raw veggies, the crisp puris and yummy chutneys..dressed with namkeen..enjoy. Step 1: Ingredients. 1. The puri (you can get in any Indian store)2. Raw veggies like onions, mango, potato , corriander,etc.3. Chutneys / Sauce like chilly sauce, sweet and sour, etc.Now go ahead.... Step 2: Plate It .... put the puris and now add mashed potatoes.. Step 3: Make It Sourryyy. add raw mango, and onions chopped. Step 4: Yumm It.. With Sauces. add the saucesss.... Step 5: Dress It Again... more saucesss... Step 6: Eat.... serve it with namkeen.. generally called sev.hence it is sev puri .Enjoy the Indian Delicacy..", ["sev-puri-indian-snack_0", "sev-puri-indian-snack_1", "sev-puri-indian-snack_2", "sev-puri-indian-snack_3", "sev-puri-indian-snack_4", "sev-puri-indian-snack_5", "sev-puri-indian-snack_6"]] [41506, "Introduction: Chicken Hot Wing Roll-Up. Savory, spicy, rich, gooey goodness.\u00a0 Buffalo Chicken meat and blue cheese wrapped up in sharp cheddar cheese dough.\u00a0 Topped with hot sauce and melted blue cheese.\u00a0 Keep a roll in the fridge to slice, cook and enjoy right out of the oven at game time. Step 1: Ingredients. Here is the ingredient list.\n1 lb Ground chicken breast\n2Cups of shredded sharp cheddar cheese\n1-1 1/2 Cups of Chicken wing hot sauce of any kind\n1 TBCornstarch\n1 1/2 Cups White flour\n1 1/2 tsp Baking Powder\n1/4 tsp of Spices to kick up heat if needed.\u00a0 (chipotle, cayenne, ancho chili power, paprika, smoked paprika) Step 2: Prepare Chicken Meat. One pound of ground chicken.\u00a0 You can buy chicken ground up already.\u00a0 Or you can buy chicken breast and grind them yourselves.\u00a0 Before we had the Kitchen Aid meat grinder we used a food processor.\u00a0 Any of the options work fine for the recipe.\u00a0 I like the meat grinder texture the best. Step 3: Cook the Buffalo Chicken Filling. put the raw chicken in a pan.\nAdd 4 TB butter\n1 cup of hot sauce\n1/2 tsp salt\nPut water in the pan to fill to about an inch below the level of the ground chicken (see picture)\nCook on medium high heat. Stir frequently to keep the chicken in small pieces.\nLet it simmer until most of the water has gone.\nTake 2 TB of cornstarch and dissolve in a small amount of water.\u00a0 Stir this into the chicken mixture to thicken up the remaining fluid.\u00a0 You should end up with nearly a sloppy Joe consistently (see picture) Step 4: Make the Dough. In a mixer bowl combine:\n4 TB softened butter\n1 1/2 cups of flour\n1 1/2 tsp salt\n2 Cups shredded sharp cheddar cheese\n1/4- 1/2 tsp of whatever hot spices you desire.\u00a0 We used chipotle, cayenne and smoked paprika.\nMix these ingredients together until the butter is broken up into fine pieces.\u00a0 It should be dry and not sticky at this point. (see picture)\nWhile the mixer is running slowly add 1/2 Cup of hot sauce until the dough forms a ball.\u00a0 (see Picture) Step 5: Roll Out the Dough. Form the dough into a ball.\u00a0\nCompress between two pieces of parchment paper*.\nRoll dough to around 1/8 inch thick.\nI prefer rolling things out on parchment as opposed to wax paper.\u00a0 It seems more study. Step 6: Layer on the Fillings. Remove the upper layer of parchment paper.*\nSpread the ground chicken mixture evenly over the entire surface of the dough.\nThen sprinkle blue cheese evenly.\n*if the paper is too sticky on the dough, put it in the refrigerator to harden up a bit. Step 7: Roll and Slice. Carefully begin to pinwheel/roll the dough and filling into a log.\u00a0 Start on one of the long sides of the oblong rolled dough.\nChill until it can be cut without squashing the slices...about an hour.\nSlice about 1/2- 3/4 inches thick and place on a parchment paper lined cooking tray. Step 8: Final Toppings. Top each slice with a drizzle of hot sauce and blue cheese crumbles.\nPlace in the oven at 400 degrees for 15-20 minutes or when ever the dough browns and the moisture has finished bubbling in the filling. Step 9: . Remove from the oven.\u00a0 Let them cool on a pan a few minutes before transfer onto a cooling rack.\u00a0 They are very crumbly before they cool a little bit. Step 10: Enjoy!. Serve with ranch, blue cheese or your favorite dip.", ["chicken-hot-wing-roll-up_0", "chicken-hot-wing-roll-up_1", "chicken-hot-wing-roll-up_2", "chicken-hot-wing-roll-up_3", "chicken-hot-wing-roll-up_4", "chicken-hot-wing-roll-up_5", "chicken-hot-wing-roll-up_6", "chicken-hot-wing-roll-up_7", "chicken-hot-wing-roll-up_8", "chicken-hot-wing-roll-up_9", "chicken-hot-wing-roll-up_10"]] [41507, "Introduction: Carols Cookies. These cookies are based off of ones that carol made in the walking dead. If you don't know the show you should watch it it's great. Okey in this instructable I am going to provide detailed step by step instructions , so the cookies will come out just right! Step 1: The Ingredients . 1/4 cup apple sauce 1/4 cup brown sugar 1/4 cup white sugar1/4 cup chocolate chip cookies (melted)1/4 teaspoon baking soda1/4 teaspoon baking powder1/4 cup shortening 1/4 teaspoon vanilla extract1 cup of flourAnd a pinch of salt Step 2: Oven. Go ahead and preheat the oven to 350 degrees Fahrenheit Step 3: Mixing. Now in a large bowl mix applesauce, shortening, and brown and white sugar. Mix this until fully combined . Once this is combined mix in flour, salt, baking powder and soda, and the vanilla . When this is fully mixed it should be doughy. It may look a little strange but don't worry Step 4: Chocolate . Go ahead and melt the chocolate, I did it in the microwave but it turned out a little bad . So I recommend using the double boiler method . Finally completely mix that in Step 5: Baking. To complete this you have to place golf ball sized globs about 2-3 inches apart. Then place it in the oven for 11-13 minutes and your done.", ["carols-cookies_0", "carols-cookies_1", "carols-cookies_3", "carols-cookies_4", "carols-cookies_5"]] [41508, "Introduction: Creamy Potato & Ham Salad. This simple dish made with boiled potatoes is ideal for parties, picnics, barbecues and family gatherings.Read more ...Enjoy our easy recipes!Visit our website: www.happyfoodstube.comSo lets get cooking! Step 1: Ingredients:. 500 g (1 lb) Potatoes2 Carrots1 Onion4 Medium Eggs1 Can of Peas (200 g/0.45 lb)250 g (\u00bd lb) Ham200 g (0.45 lb) Gherkins250 g (\u00bd lb) Mayonnaise350 g (\u00be lb) Sour CreamSalt & Pepper to Taste Step 2: Directions:. 1. Hard boil the eggs.2. Meanwhile wash and peel potatoes and carrots. Place them in a pot of salted boiling water, reduce the heat to low-medium and cook until soft. Once the eggs and vegetables are cooked, drain the water and let them cool completely.3. Now dice the potatoes and carrots. Finely chop the onion, gherkins and eggs.4. Mix everything in a large bowl, add sour cream and mayonnaise. Season with salt and pepper and mix until well combined.5. Refrigerate at least an hour before serving (for the best taste let it sit in your fridge overnight).6. Enjoy! Step 3: Subscibe/Follow Us to Get the Latest Updates:. \u25ba Website: www.happyfoodstube.com\u25ba Youtube: www.youtube.com/happyfoodstube\u25ba Google+: https://plus.google.com/+happyfoodstube\u25ba Facebook: https://www.facebook.com/happyfoodstube\u25ba Instagram: http://instagram.com/happyfoodstube\u25ba Pinterest: https://www.pinterest.com/happyfoodstube\u25ba Twitter: https://twitter.com/happyfoodstube", ["creamy-potato-ham-salad_0", "creamy-potato-ham-salad_1", "creamy-potato-ham-salad_2", "creamy-potato-ham-salad_3"]] [41509, "Introduction: Vegan Spicy Ramen Noodles. Don't be fooled by the egg (it's an optional garnish!) - this kickass Ramen bowl is completely Vegan and is just as awesome as it's meaty-counterpart!Don't believe me? Try it!And if you liked this instructable, please vote for it in the Vegan Food contest! Thanks! Step 1: Make the Dashi Stock. While traditional Dashi involves some element of fish in it, for our vegan version, we\u2019ll be invoking the Umami flavour through Kombu (kelp) and dried Shiitake Mushrooms. Here is your basic Vegan Dashi Stock \u2013 the base of oh-so-many things! Smells like death (not kidding!), but makes up with the umami flavour!You will need:- 2 dried Shiitake mushrooms, sliced- 2 'knots' of kombu (dried seaweed / kelp)- 1 1/2 c water, room temperatureMethod:- Soak Mushroom and Seaweed in water for half hour.- Transfer to a pan and simmer (do not boil!)- Strain and reserve the liquid. Discard the seaweed, but you may save the mushrooms as garnish for later. Step 2: Make the Broth. The Japanese say that a good Ramen is judged not by the noodles, but by the broth. There are so many kinds of Ramen broth \u2013 a clear soy base, tonkatsu (creamy pork broth), miso broth (fairly new to the Ramen culture) and more.The Vegan broth we\u2019ll be creating closely resembles the tonkatsu broth \u2013 no pork, but all the milky creaminess, thanks to soy milk. If you\u2019re not too particular about being Vegan, substitute with regular milk instead.Here are two ingredients that will make all the difference to your broth:Miso PasteThe biggest contributor of the classic \u2018umami\u2018 flavour in this dish. Find this at your local Asian supermarket. Most miso comes with bonito (fish flakes), so check ingredient list (then, check again!) to make sure there\u2019s nothing in there you can\u2019t eat.MirinA sweet rice wine commonly used in Japanese cuisine. Substitute with Sake, if you have some lying around.You will need:- 2 tsp. garlic flavoured oil (substitute with sesame oil / vegetable oil)- 2 inches of ginger, grated- 4 cloves of garlic, grated- 3 spring onions, chopped (white and green parts separated, sliced)- 4 tsp. red chilli paste (I used Sambal Oelek)- 3 tsp. white miso paste- 2 tbsp. mirin / sake- 2 tbsp. sesame seeds, powdered- 4 tsp. soy sauce (low-sodium)- 2 c soy milk- 1 c Dashi stock- White pepper powder, to taste- 1/4 tsp. salt- 1/4 tsp. fried red chilli flakesMethod:- Heat 2 tsp garlic oil in a medium pot over medium-high heat. Saut\u00e9 ginger, garlic and spring onion (white) for a few seconds.- Add chilli paste, miso, mirin, ground sesame seeds, soy sauce, soy milk and the prepared dashi stock. Season with salt, white pepper and fried red chilli flakes.- Once it begins to simmer (and most of the oil floats on top), remove from heat. Step 3: Cook the Noodles. While the stock is simmering, put a large pot of water (salted) to the boil. Add two cakes of dried Ramen noodles and cook according to package instructions. Drain and divide the cooked noodles between two large bowls. Step 4: Assemble. Divide the ramen broth between the two bowls. Garnish with your choice of toppings. Serve hot!Garnish options:- 1/2 c Fried Tofu (pressed and pan-fried)- 1/2 c sweet corn, cooked- 1 c bean sprouts, tossed in a pinch of fried red chilli flakes- 3 spring onion (green), sliced- 1 egg, soft boiled and cut in half (VEGANS, omit!)- 1/4 c fried garlic, crushed- 2 tsp. fried onions- 2 tsp. chilli oil- 1 jalapeno, sliced- 1/4 c onion, slicedThis recipe was first published here.", ["vegan-spicy-ramen-noodles_0", "vegan-spicy-ramen-noodles_1", "vegan-spicy-ramen-noodles_2", "vegan-spicy-ramen-noodles_3", "vegan-spicy-ramen-noodles_4"]] [41510, "Introduction: Hot Pepper Simple Syrup. Simple syrup is exactly that. It's simple. Because it's so easy to make I usually stick to small batches meant for a gathering. Simple syrup, especially spicy simple syrup, adds a great kick to your cocktails and mocktails. Jalapeno simple syrup is a particularly good addition to your strawberry margarita. Sugar is a great way to cut the heat of a hot pepper so you can taste more of the flavor and not feel like you're on fire.The uses for simple syrups are endless. They can go in your adult beverages, non-adult beverages (strawberry jalapeno lemonade, anyone?), in your baking or cooking. Add it to cupcake frosting or on top of ice cream, the ideas are endless. I had hoped to do this Instructable with Ghost Peppers, but I couldn't find fresh ones anywhere. My local Whole Foods was able to put it on their order list, but recently informed me the peppers wouldn't be available until sometime in May. Step 1: Ingredients. 1 cup of water1 cup of sugar1-3 hot peppers of your choice (jalapenos, habaneros, etc. are all good choices. I couldn't get my hands on fresh Ghost Peppers sadly).The 1:1 ratio will fill a small flip top bottle nearly to the top. The smaller Wreck container is 3/4 water to 3/4 sugar and has habaneros. *This recipe can be easily decreased or increased. Step 2: Prep Peppers. First and foremost, use gloves of some sort. It'll save you a lot of hassle later when you accidentally touch your face and don't have a burning sensation from the pepper oils. Wash and slice your peppers. The heat comes from the seeds and veins, so for a very mild syrup you want to remove the seeds and veins, for medium heat leave about half. You can always stick more seeds or peppers into your simple syrup after its cooked to infuse and get more heat. Also, it's super easy to make so make sure you write down how many peppers were used and whether or not it was too little or too much. Step 3: Cook. Mix the water and sugar in a pan and dissolve sugar over medium heat, let come to a boil. After boiling for a minute or so, lower the heat and add the peppers. Let simmer for about 10-15 minutes. Stir occasionally, taste testing as you go. Step 4: Strain and Bottle!. When you are satisfied with the flavor and amount of heat, remove the syrup from the stove and pour into whatever container you plan to keep it in. I usually use small flip top bottles and a funnel. Allow to cool before putting the lid on. The cooked peppers can be used as a garnish, can be eaten as is, or saved for another recipe. Candied jalapenos are quite tasty. The syrup should stay good in an airtight container in the fridge for about 2 weeks. ", ["hot-pepper-simple-syrup_0", "hot-pepper-simple-syrup_1", "hot-pepper-simple-syrup_2", "hot-pepper-simple-syrup_3", "hot-pepper-simple-syrup_4"]] [41511, "Introduction: QUICK & EASY FLAXSEED CRACKERS. Flaxseeds(linseeds) is one of the super foods everyone seems to be raving about at the moment and unlike chia seeds it is more affordable. The benefits are countless, studies have shown that it prevents cancer, improves blood sugar, high in fiber and heart-healthy omega-3 fatty acids. There are many natural constipation remedies out there, from prune juice, senna leaves,soft fruits, and high fiber vegetables or cereals believe me I have tried them all. This flaxseed crackers recipe is the best natural constipation remedy with no side effects! You see, flaxseed has something called mucilage which is a slimy, gum-like compound that provides a temporarily soothing and protective coating along the entire digestive tract. It provides both bulk and softness to the stool. These properties make it an excellent tool to relieve constipation, as well as stomach and intestinal inflammation.This is a very easy-to-make nutty, healthy and crunchy snack with just 3 ingredients. You can add more herbs and spices according to your taste. Perfect satisfying the cracker/biscuit craving. It is delicious and you can enjoy them anytime and anywhere. Step 1: Ingredients. Ingredients2 cup of flax seeds1 cup of waterPinch of salt Step 2: Instructions. INSTRUCTIONSHeat oven to 150 c Mix water, salt, flax seeds and leave to soak for 15 mins or till it has a gooey consistency - see image. Then smooth mixture on parchment paper and bake for 10- 15mins till crunchy. Step 3: The Crackers. To make the crackers, score lines using a pizza cutter or a knife gently on the baked flaxseeds and break into squares.Enjoy!!", ["quick-easy-flaxseed-crackers_0", "quick-easy-flaxseed-crackers_2", "quick-easy-flaxseed-crackers_3"]] [41512, "Introduction: Fish Fry With Snakehead Murrel Fish. Snakehead Murrel fish, also known as Channa Striata, is one variety of sea fishes which most people are fond of. This variety of fish grow long and does not have very slender and sharp fish bones. We can make fish curry as well as fish fry from this fish.Earlier I have posted an instructable on how to make Fish curry with pieces from head and tail sections. In this instructable I will explain how to make Fish Fry with middle portions of Snakehead Murrel fish Step 1: Clean and Separate Fish Pieces. We bought 2 fishes weighing about one kilogram. The shopkeepers clean and cut the fish into pieces for us. After cleaning, the pieces weighed about 800 grams.As you can see in the above pictures, I have separated the fish pieces into two, one containing the pieces from middle section and the other with heads and tails.We made Fish curry with the head and tail pieces and I will use the middle portion for making fish fry. Step 2: Marinate the Fish Pieces. Take the following ingredients in a bowl3 to 4 teaspoons of Red chilli powder. If you want the fish fry to be more spicy, you can add more2 teaspoons of Fennel seed powderSalt to tasteMix all ingredients together and stuff and cover all sides of the fish pieces with the spices. Allow the fish pieces to marinate for about 15 minutes Step 3: Shallow Fry the Fish Pieces. Take enough oil in a flat bottomed frying pan and keep over low to medium flameOnce the oil is heated, add the marinated fish pieces one by one to the pan. Keep the flame low to mediumDo not disturb the pieces till the bottom side is partially cooked and the spices stick to them.Once the bottom sides are partially cooked, gently turn over the pieces in oil and allow the other side to cook. You can turn over the pieces few times in the pan for even cooking on all sides Step 4: Remove From Pan and Serve. Once the fish pieces are evenly fried in oil, remove the pieces from the pan and place them on an oil absorbing paper.Transfer the fish fry to another vessel and serve as main course. The Snakehead Murrel fish does not have sharp bones, so it is easier for children to eat without the fish bones struck in their throats.", ["fish-fry-with-snakehead-murrel-fish_0", "fish-fry-with-snakehead-murrel-fish_1", "fish-fry-with-snakehead-murrel-fish_2", "fish-fry-with-snakehead-murrel-fish_3", "fish-fry-with-snakehead-murrel-fish_4"]] [41513, "Introduction: Whole Wheat Veggie Cottage Cheese Pizza . How about some healthy pizza. The whole wheat pizza is soft and chewy on the inside and crisp on the outside. I have used an Indian topping with cottage cheese also called as paneer.The topping is tomato based and it goes well with the whole wheat pizza crust.100% healthy version of pizza. Hope you like it. Step 1: Ingredients:. Ingredients:3/4 cup plus 2 tablespoons warm water (100 to 110 degrees F)1 teaspoon honey or agave syrup1 teaspoon active dry yeast2 cups white whole-wheat flour, plus more for kneadingKosher salt1 tablespoon extra-virgin olive oilTopping:Cottage cheese - 1/2 CupTomato - 2Onion - 1Green Pepper - 1/2 CupRed chilli powder - 1 TspSalt as requiredCumin seed - 1/2 TspCinnamon Powder - 1/2 TspGaram Masala - 1 Tsp Step 2: Foam. Stir together the warm water, honey and yeast in a measuring cup or small bowl.Let sit until a small layer of foam develops at the top, 3 to 5 minutes. Step 3: Flour and Yeast. Whisk the flour and 1/2 teaspoon salt together in a medium bowl. Add the yeast mixture and olive oil and mix together with a stiff rubber spatula. Step 4: Knead. Form the dough into a uniform ball in the center of the bowl. Cover the bowl tightly with plastic wrap and keep in a warm place until the dough has doubled in size, about 2 hours. Step 5: Blanch Tomato. Blanch tomato. Remove the skin. Puree the tomato. Step 6: Saute. Take some oil in pan. Saute garlic and onions together. Add mashed potato and saute for 5 minutes till it is roasted.Add cumin seed, garam masala, Red chilli powder, cinnamon powder and salt. Step 7: Saute - 2. Add in pureed tomato ans saute till the cooked.Add in curd and mix them together. Step 8: Topping Ready. Cook till it is mushy and well combined. Step 9: Rolling Pin. Sprinkle a generous amount of flour on a clean, dry work surface. Take a small portion of dough and knead it. Place it on the work floor and with a rolling pin make a circle. Fold in at the edges. Step 10: Baking Preparation. Brush the base with oil. Preheat the oven at 180 degree Celsius for 10 minutes. Step 11: Topping. Spread tomato sauce. Add the topping made with cottage cheese.Add cheese, onion and green bell pepper. Step 12: Final. Bake for 15-20 minutes or till the cheese melts and the crust is cooked.This is healthy version of pizza.", ["whole-wheat-veggie-cottage-cheese-pizza_0", "whole-wheat-veggie-cottage-cheese-pizza_1", "whole-wheat-veggie-cottage-cheese-pizza_2", "whole-wheat-veggie-cottage-cheese-pizza_3", "whole-wheat-veggie-cottage-cheese-pizza_4", "whole-wheat-veggie-cottage-cheese-pizza_5", "whole-wheat-veggie-cottage-cheese-pizza_6", "whole-wheat-veggie-cottage-cheese-pizza_7", "whole-wheat-veggie-cottage-cheese-pizza_8", "whole-wheat-veggie-cottage-cheese-pizza_9", "whole-wheat-veggie-cottage-cheese-pizza_10", "whole-wheat-veggie-cottage-cheese-pizza_11", "whole-wheat-veggie-cottage-cheese-pizza_12"]] [41514, "Introduction: Edible Pumpkin Patch. This is a fun, little idea I came up with and I thought was great for halloween decoration and treats. They are made of a chocolate stems and starbursts.You will need,Red starburstYellow starburstOrange starburstLittle chocolate chunksTooth-pickAccess to a microwave Step 1: Melt and Mash. Put the starbursts on a microwave safe plate and heat them doing two intervals, five seconds on high(at least that's what worked for me). After that they should be easy to pull and mash. When you have blended them to what you like, roll it into an oval and stick a chocolate chunk in the top. Step 2: Detail. Use your tooth-pick to make grooves all around the pumpkin and go over them again to make them nice and deep. Then gently shape them the way you like. Step 3: Harden. Next, make as many more as you like, then pop them in the freezer. In about five minutes they'll be hard and hold their shape.Thanks for looking and if you like, please vote!", ["edible-pumpkin-patch_0", "edible-pumpkin-patch_1", "edible-pumpkin-patch_2", "edible-pumpkin-patch_3"]] [41515, "Introduction: Long Capsicum Fritters. \n An easy to make recipie for making Long Capsicum\u00a0Fritters.\nIngredients:\n\t\tLong Capsicum:\u00a010 Numbers\n\t\tChickpea Flour: One cup\n\t\tRed Chilly Powder: One teaspoon\n\t\tTurmeric Powder: 1/2 teaspoon\n\t\tAsafetida Powder: 1/2 teaspoon\n\t\tSalt to taste\n\t\tOil for deep frying\n\t\tWater as required\nMethod\n\t\tCombine chickpea flour, salt, Red chilly powder, Asafetida and turmeric powder with water and make a semi-thick batter\n\t\tCut capsicum into half longitudinally\n\t\tHeat oil in a pan\n\t\tDip the cut capsicum in the batter and deep fry\n\t\tRemove from oil when the batter turns brown\nMakes a nice evening snack with tomato sauce\n ", ["long-capsicum-fritters_0"]] [41516, "Introduction: Make Your Own Pig Cake. Step 1: The Head. I used cardboard to tape a 3D base for the head. Step 2: . I then mixed flour and water to get a thick paper m\u00c3\u00a2ch\u00c3\u00a9 to round the head's edges. Step 3: . After the newspaper dried, I painted the head. Step 4: . I used a reference photo to add details and make the pig look like a pig. Step 5: . I used the same technique for the butt. Step 6: The Finished Product. I then added a fake apple, some garnish and my two layer cake. This was a Hunger Games themed party and the cake was an ideal centerpiece.", ["make-your-own-pig-cake_0", "make-your-own-pig-cake_1", "make-your-own-pig-cake_2", "make-your-own-pig-cake_3", "make-your-own-pig-cake_4", "make-your-own-pig-cake_5", "make-your-own-pig-cake_6"]] [41517, "Introduction: Brie Pumpkin Puffs. My fall take on miniature Brie en Croute, easy to assemble and delicious. A piece of brie, filling of your choice, enclosed in puff pastry shaped like pumpkins, topped with almonds, brushed with an orange-colored egg wash. When baked they puff up into mini pumpkins, crispy on the outside, gooey and cheesy on the inside, with a hint of sweet, or spicy, filling.\u00a0\nI used 3 different fillings that we all loved, hot pepper jelly, caramel apple cider jelly and pumpkin butter, feel free to use your favorite.\u00a0\nThese make wonderful appetizers, a great addition to your cheese plate, fun treats at a Halloween party, and, if you keep them sweet, a yummy dessert bite.\nI made two different sizes, you're only limited by the cookie cutters you have! One sheet of puff pastry yielded 6 larger bites and 10 one bite pumpkin puffs.\u00a0\n\u00a0 Step 1: Gather Ingredients. You'll need:\n1/2 of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed according to package directions\nSmall amount of AP flour, for rolling out dough\nSmall wedge of Brie cheese (4 oz. is plenty), frozen for 20 minutes for easier cutting\n2-4 Tbsp. filling(s) of your choice (I used Hot Pepper Jelly, Caramel Apple Cider Jelly, and Pumpkin Butter)\n1 egg white plus 1 Tbsp. water, evenly divided in 2 small bowls (easiest to whisk first, then separate)\u00a0\nAlmond slivers, untoasted (to be exact, I used 44)\u00a0\nPastry brushes\nOrange food coloring, optional (I prefer gel paste)\nPumpkin shaped cookie cutters, I used one 1.5-inch diameter, and one 2.5-inch diameter.\nIf you want orange pumpkin puffs, color one bowl of egg wash as orange as you want it. For my puffs I used a small toothpick dipped in gel paste, blended with a fork it turned orange with very little gel paste needed.\u00a0 Step 2: Prepare Brie and Dough. Adjust an oven rack to the middle of the oven and preheat oven to 375 F. Line a baking sheet with parchment paper. I baked my two sizes on different sheets, but they ended up taking the same amount of time.\nYou have the option of removing the rind from your Brie, we enjoy ours without. Cut into 1/2-inch pieces for 2.5 inch diameter pumpkins, 1/4-inch pieces for 1.5-inch diameter pumpkins.\u00a0Place pieces on waxed, or parchment paper, and refrigerate while preparing dough.\nUnwrap and roll out dough, on a lightly floured surface, smoothing the creases into an even sheet.\u00a0\nCut as many pumpkin shapes as you can get, I made 10 small ones, 6 larger ones. Don't re-roll the scraps.\u00a0\nFlip over half of the pumpkins so when you flip them on the other half the shapes will match.\u00a0If at any point during the process the dough is getting too soft, place it in the fridge about 10 minutes to keep it chilled.\u00a0 Step 3: Fill and Seal. For the small pumpkins use 1/4 tsp. filling, top with piece of Brie, brush inside rim of each pumpkin with plain egg wash.\u00a0\nFor the larger pumpkins use 1/2 tsp. filling, top with piece of Brie, brush inside rim of each pumpkin with plain egg wash.Because I like a good portion of filling, I usually topped each pumpkin half with filling, but one piece of cheese per pumpkin. Feel free to add the amount you prefer, just make sure not to overfill or you won't get a good seal.\nInvert pumpkin tops and press around all edges to seal.\u00a0 Step 4: Bake. Move filled pumpkins to parchment-lined baking sheet. Brush with orange-colored egg wash. Push almond slivers slightly into dough on pumpkins to create sections.\nBake at 375 for 13-18 minutes until puffed and golden, rotating baking sheet halfway through baking. Step 5: Enjoy. Place on cooling rack and let rest 10 minutes.As you can see, some leaked during baking, when resting the cheese will set back up and they'll still be delicious.\nDepending on the filling you choose these can be sweet or savory, wonderful alone, or with an assortment of crackers and fruit.\u00a0\nPlease enjoy my Brie Pumpkin Puffs! Happy Halloween!\u00a0", ["brie-pumpkin-puffs_0", "brie-pumpkin-puffs_1", "brie-pumpkin-puffs_2", "brie-pumpkin-puffs_3", "brie-pumpkin-puffs_4", "brie-pumpkin-puffs_5"]] [41518, "Introduction: Simple Pizza Sandwich. This is a simple sandwich with ingredients like a veggie pizza. Step 1: Ingredients. - 2 slices wholemeal bread - shredded cheese- onion- tomato- capsicum- olives- pizza seasoning (oregano, basil)Tip: You can add pizza sauce to this sandwich, but I have not used it as it may make the sandwich a bit soggy. Step 2: . Place some of the shredded cheese on one bread slice. Tip: You place some of the cheese first to ensure the bread and filling stick together while grilling. Step 3: . Top the bread with all the veggies. Then top again with some cheese. Step 4: . Sprinkle over your seasoning and cover with the other bread slice.Tip:- You can add other seasoning like chili flakes, parsley, pepper and salt etc.- You can go overboard with the seasoning like I did! Step 5: . Place your sandwich in the grill and let it cook for 2 mins until its golden brown. Then enjoy your simple pizza sandwich.Tip: You can change the topping according to your preferences!", ["simple-pizza-sandwich-1_0", "simple-pizza-sandwich-1_1", "simple-pizza-sandwich-1_2", "simple-pizza-sandwich-1_3", "simple-pizza-sandwich-1_4", "simple-pizza-sandwich-1_5"]] [41519, "Introduction: How to Cook Scrumptious Chicken Adobo. A dish that has been passed on from one culture to another, adobo can be considered a staple of many households all over the world. Although it\u2019s been linked a great deal to Spanish cuisine, it\u2019s more popularly known in the Philippines and they have quite a number of variations of the dish to reinforce this claim. Ask any Filipino what their favorite viand is and expect that a large share of them will answer adobo. It may be a simple concoction of meat cooked in soy sauce and vinegar but the wonders it can do to your palate can be quite fascinating.Ingredients:\u2022 chicken, cut up into serving pieces \u2022 minced garlic \u2022 minced onion \u2022 dried laurel leaves \u2022 cooking oil \u2022 soy sauce \u2022 vinegar \u2022 black pepperInstructions: 1. Heat a pan in medium fire. While waiting, mince the garlic and the onion. 2. When the pan is hot enough, drizzle it with a bit of cooking oil. When the oil heats up, saut\u00e9 the garlic. When the garlic turns golden brown, toss in the onions. 3. Add the pieces of chicken and parboil them so that they absorb the flavors of the garlic and onion. 4. As the chicken simmers in the oil, add the laurel leaves. 5. Pour in the soy sauce and the vinegar. Adjust the amount depending on your desired taste. If you prefer your adobo to be salty, indulge on the soy sauce. But if you like it a little tangy, add a little more vinegar. 6. Once you\u2019re satisfied with the taste, cover the pan and let it simmer for 10-15 minutes. This will allow the meat to soak up on the flavors. 7. Check if the meat is cooked by poking it with a fork. When it\u2019s tender enough, it\u2019s time to turn off the fire. 8. Before serving, enhance its flavor by sprinkling ground pepper on the dish. If you\u2019re fairly new to cooking adobo, try out this basic method of whipping up this iconic dish. But if you\u2019ve mastered the recipe for quite some time and have secrets up in your sleeve that you\u2019re willing to share, don\u2019t hesitate to write a comment below.", ["how-to-cook-scrumptious-chicken-adobo_0"]] [41520, "Introduction: Mummy Dogs / Halloween Hot Dog Mummy Recipe . Ingredients:Hot dogs1 portion bread dougha bit mustard Step 1: Preparation. Cut the sausage like on the picture. Cut the dough in pieces and roll a few stripes. Roll the stripes around the arms and legs. Wrap a small stripe around the head. Step 2: Finish. Make a few more and put them in the oven at 180 degrees celsius circulating air for about 12 minutes. Paint some eyes out of mustard and enjoy. Look at my other work.https://www.youtube.com/channel/UCd57nigopX84T-HtT...", ["mummy-dogs-halloween-hot-dog-mummy-recipe_0", "mummy-dogs-halloween-hot-dog-mummy-recipe_1", "mummy-dogs-halloween-hot-dog-mummy-recipe_2"]] [41521, "Introduction: Chicken and Fennel Bake. Hello hungry instructonauts! Welcome to my second 'ible: an exceedingly healthy and incredibly tasty chicken and fennel bake.I struggle a bit with cooking as I have a condition that affects my short term memory so I can only cook when there is someone around to make sure I don't set the house alight. As my wife is out at work until late and rarely eats a proper lunch anything I do make needs to be ready fairly quickly. The beauty of this recipe is that it takes little time to prepare and cook but is really tasty. Serves two (with leftovers) taking ten minutes to prepare and around 30-40 minutes to bake at gas mark 6. Step 1: Ingredients. Four chicken skinless thighs cut in half (much more tasty than other bits and healthier with skin removed) Two small fennel bulbs or one large cut in half or quartersTwo round courgettes (zucchini) quarteredTwo large carrots cut into sticksOne medium onion roughly slicedAs many garlic cloves as you dare (whole - you can leave the skin on) A pinch of chilli flakes (optional, though why wouldn't you?!) A large sprinkle of dried oregano (or any herb you fancy) Worcestershire sauceA tablespoon or two of vodka (optional) A few good glugs of extra virgin olive oil (I prefer Greek) Salt and pepper Step 2: The Really Really Hard Bit... . OK, pay attention now. Place your chopped vegetables and chicken into a large oiled roasting tin. Sprinkle your herbs and seasoning all over. Splash over some olive oil, Worcestershire sauce and vodka (if you are using it). Dig in with your hands and smoosh those flavours together making sure that everything is covered. Cover with foil and place in the oven. Step 3: Put Your Feet Up for a Bit, You've Earned It! . Take thirty minutes to indulge yourself in a little of that remaining vodka. Step 4: Dish Up. . After 30 minutes check to see how it's doing. Give everything a good baste in the delicious gravy that you now have. Put it back in for another 5-10 minutes without the foil to get some nice little brown bits on the edges of the vegetables (for extra flavour). Serve up with your favourite side dish - mash, cous cous, risonne, roast potatoes. I've served up with brown rice to keep it extra healthy. Don't forget to spoon over some of the juices left in the pan. Bon appetite! ", ["chicken-and-fennel-bake_0", "chicken-and-fennel-bake_1", "chicken-and-fennel-bake_2", "chicken-and-fennel-bake_3", "chicken-and-fennel-bake_4"]] [41522, "Introduction: Man Fare: Meatball Subs!. What meat-eating man wouldn't like a broiled cheese-melty, sauce dripping two hander meatball sandwich? The best part is that the described man can make it himself! \u00a0Enjoy! Step 1: Ingredients. Sauce**\n3 cans of crushed tomatoes\n2 cloves of garlic minced\n1 tsp of dried basil (fresh is better but too pricey for me).\n\u00a01 tbsp oil\n1 tsp of dried oregano\n1 tbsp onion powder\n1 tsp salt\n**You could just buy spaghetti sauce but it's not the same for me. Plus there's no HFCS sneaking into your food.\nMeatballs*\n1 lb lean ground beef\n1 egg\n1/4 c Italian style breadcrumbs\n1 tsp garlic powder\n1 tsp onion powder\n1/2 tsp salt\n*Should make 12 - 18 meatballs depending on size. Mine are the size of a ping pong ball.\nLots of mozzarella cheese!\n1 baguette or 2 depends on how many you're feeding.\u00a0 Step 2: Sauce Was a Breeze to Make...... Using a dutch oven pot, on medium heat, add oil, saut\u00e9 the garlic for about 30 seconds. Be careful, do not let the garlic burn or turn too brown because they will become bitter. Lower the heat if they start to turn brown too fast. Add the 3 cans of tomato sauce, basil, oregano and salt. Let it simmer on medium low. If it starts to bubble and splatter, lower the heat, it should be a gentle bubbling. Step 3: Shaping Balls. Okay, now for the meat. In a good sized bowl add all of your meatball ingredients and start mixing with your hands. Make sure all of your ingredients are well blended. It should feel like play-doh. Start making little balls. I pinch off some meat, and start shaping it into a ball in my hands, making circular motions. Once all of your meat has turned into meatballs, carefully drop them into your bubbling sauce. By this time, the sauce is hot enough to start cooking your meatballs. I let this cook for at least half an hour, giving it a stir about every 10 minutes. After half an hour has passed, check a meatball. Pull one out with a slotted spoon and cut it in half. Is it pink? How's the flavor? Is it yummy? Step 4: Baguette Inlay & Broil. You've waited the half hour and now \u00a0your meatballs are ready for baguette inlay. Slice your baguette lengthwise. You could butter up the bread and add some dried basil and garlic powder, if you want. I didn't this time because I was so freaking hungry. Dig a little bit of a well in your baguette to ensure that the meatballs won't roll off. Place your meatballs in the baguette and top with mozzarella cheese. Be generous too. Slide those bad boys under the broiler and pull them out once the cheese is golden bubbly and the bread is toasty perfect, about 2-5 minutes. Keep watching, do not walk away from the oven, not even to get the phone. I didn't listen to my own advice because I was watching t.v. \u00a0They were still delicious. \u00a0Prepare yourself for awesomeness! Eat with a side salad to make it you know, \"healthy.\"", ["man-fare-meatball-subs_0", "man-fare-meatball-subs_1", "man-fare-meatball-subs_2", "man-fare-meatball-subs_3", "man-fare-meatball-subs_4"]] [41523, "Introduction: Moroccan Three Bean and Kale Soup. We used some unprecedented spices in our soup, well at least I personally have not seen it done before. The spices we used, are used in Moroccan recipes as well as North African dishes.The spices are a mix of organic spices and they include, Coriander, Cinnamon, Cumin, Lavender, Fennel, Pepper, Cayenne, Cloves, and Cardamon. We also used a can of fire roasted tomatoes. Let's get to cooking, and here is what you will need to make Moroccan Three Bean and Kale Soup.3/4 cup chopped mini-sweet peppers, red, yellow, and orange3/4 cup chopped red onion 2 Tbs. olive oil 2 large cloves garlic, minced 3 cups baby kale leaves, chopped 1 can \u2013 15.5 ounce kidney beans, drained and rinsed 1 can \u2013 15.5 ounces black beans, drained and rinsed 1 can \u2013 15.5 ounces garbanzo beans \u2013 drained and rinsed 1 32 ounce container free range chicken broth, low salt 1 can \u2013 28 ounces fire roasted tomatoes, with no added spices or herbs 2 tablespoons Ras El Hanout (find this at Whole Foods in the Spice and Herbs section for $2.79 as of 2015) 1/2 teaspoon Himalayan salt Step 1: Sauteing Vegetables . Place a 6 to 8 quart soup pot over medium heat and add oil. Allow to warm, add onions, and sweet peppers and saute about 5 minutes. Next add garlic and continue to saute. Step 2: Drain and Rinse Beans. Open the three cans of beans and pour each one into a colander and rinse under running water. Here's a side note, the white colander you see in the picture, I won that with a cookbook (Gluten-Free On A Shoestring) when I entered the Gluten Free Cooking Contest here at Instructables about a year ago. Okay, continuing on with the recipe preparation.... Step 3: Beans, Broth and Fire Roasted Tomatoes. Once you smell the garlic, stop sauteing and add the beans, broth and tomatoes, and mix until well incorporated. Step 4: Adding the Spices. Next add the spice mix, and Himalayan salt, and mix in. Let soup simmer on low for about 20 minutes. Step 5: Finishing Up the Soup Preparation. Now as for the 3 cups of kale, you can either add it while the soup is simmering, or wait after 20 minutes then add the kale stir in wait 5 minutes and serve. The leaves will cook a little, but there will be more color to the presentation of the soup.This soup is like any sauce or salsa, gets tastier or more flavorful with time. If you allow the soup to sit 24 to 48 hours (stored in the refrigerator), the spices will be more absorbed into the finished product. You will taste the hints of cinnamon and cloves. Clove, cumin and fennel can be dominant spices, though they are not in this spice mix. As it does have cayenne, there is no heat or spiciness to the soup. I feel the coriander, lavender, and cardamon all seem to tame the spice combination. Step 6: Plate and Serve. However you chose to finish the soup, either simmering 20 minutes with the kale, or adding it later, once done, ladle into a soup bowl and enjoy.", ["moroccan-three-bean-and-kale-soup_0", "moroccan-three-bean-and-kale-soup_1", "moroccan-three-bean-and-kale-soup_2", "moroccan-three-bean-and-kale-soup_3", "moroccan-three-bean-and-kale-soup_4", "moroccan-three-bean-and-kale-soup_5", "moroccan-three-bean-and-kale-soup_6"]] [41524, "Introduction: Soft Pretzel Witches' Fingers. Shudder you may to think of the ill deeds the previous owners of these fingers must have been up to. Hurry you should to grab one or two of the digits to nibble before they all disappear. Or you'd follow along this recipe to cook more for yourself alone.INGREDIENTSRed food coloring, a few drops24 or more blanched almonds, split lengthwise2 tbsp baking soda (or 1/4 cup baked baking soda, or 2 tbsp food-grade lye)5-6 cups all purpose flour2 cups warm water (110\u00b0F)1 tbsp sugar1 tsp coarse salt1 tbsp active dry yeast1 egg, beaten with 1 tbsp water for egg washVegetable oil for brushing a large bowl or cooking sprayEQUIPMENTRegular baking tools plus a spatula with drainage holes and a pair of chopsticks.A stainless steel pot at least several inches tall is a must.Note: This article may contain affiliate links as references for the same or similar products used in this project. If you click on the links and make purchases I could receive a small percentage of commission from the advertising company with no extra cost to you. Step 1: Witch-ly Good Fingernails. You can skip this step. But for me it's a must. Witches' fingers should be witch-ly good. Preheat your oven to 350\u00b0F.Split almond lengthwise to look like \"fingernails\".Place them in a singer layer on a baking sheet.Bake them for 3 minutes or stand to watch until the almonds are slightly golden brown. They'll taste witch-ly good.Place a few drops of red food coloring in a shallow bowl, using my finger tip (you can use a brush if you want), color the rounded side of each split almond to make \"fingernails\". Set them aside to dry. Step 2: Proof Yeast. Any project uses yeast, it's important to know the yeast is alive before beginning.Pour the warm water at 110\u00b0F (not hotter than 115\u00b0F) in a large mixing bowl.Add sugar and stir to dissolve.Sprinkle with yeast, and let it stand at least 5 minutes or until it begins to bubble, which means the yeast is active. No bubbles means the yeast isn't good and you need to use new yeast and start over by repeating the above steps. Step 3: Make the Dough. Preheat oven to the lowest temperature, mine is 170\u00b0F, for next step.Set aside 1 cup and place the remaining 5 cups in a large mixing bowl.Add in the coarse salt.Add in the yeast solution gradually and mix until well combined. If dough is sticky, add up to 1 cup the set aside flour, 1/4 cup at a time. Turn out the dough onto a lightly floured surface, knead the dough until smooth.Coat a large bowl with vegetable oil or cooking spray. Transfer the dough to the coated bowl, turning the dough to coat it all over with oil not just the area in contact with the bowl (if you didn't do that, there would be a little problem in next step).Cover the bowl with plastic wrap. Step 4: Proof the Dough. Turn off the oven that has been preheated to the lowest temperature, mine is 170\u00b0F.Place the covered bowl in the warm but off oven, let it rise until doubled in size, about 1 hour.(If the dough wasn't turned to make it coated with oil in the previous step, the plastic wrap may stick to the top of the dough which may come in contact with the wrap after rising as shown in second photo in this step. It's not a big problem but a problem I bothered to solve). Step 5: Form the Digits. Preheat oven to 450\u00b0F for use in next step.Place a 6-quart saucepan of water on stove and turn on heat to bring it to a boil for use in next step.Divide dough into quarters. Work with one quarter at a time, cover the remaining dough with plastic wrap.Divide the first quarter into 12 pieces.On a lightly floured surface, roll each piece back and forth with your palm into a long finger shape, 3-4 inches.Pinch dough in two places to form knuckles.Close to the end of this step, check on the water pot. If it's already boiling lower the heat, if far from boiling, turn up the heat.When all 12 pieces are formed. It's time to dip them in simmering alkaline solution. Step 6: Dip the Dough in Alkaline Solution: 3 Options. Lightly coat two large baking sheets with vegetable oil or cooking spray.There are 3 kinds of solution I found people are using and I tried all of them.Solution 1: Regular baking soda solutionWhen the 6-quarter saucepan of water is at boil, reduce it to a simmer.Add baking soda.Transfer the formed fingers into the simmering alkaline solution, one by one, several fingers at a time. Be careful to avoid splash. I used a pair of chopsticks and a long handle flat surface bent spatula with holes for drainage to do that. Poach for 1 minute.Transfer to a prepared baking sheet.Repeat with remaining dough, poach each set of 12 fingers before making more, several fingers at a time.If necessary, pinch each one in two places to form knuckles again.Brush pretzel fingers with egg wash.Use a sharp knife, lightly score each knuckle 3 times to make them realistically looking.Push almond nails into one end of the finger sticks to attach.Solution 2: Baked baking soda solution This is my favorite solution among three. Baked baking soda solution not only gives a result that is close to the dark, burnished crust that lye imparts. It avoids to work with lye or spend time and money to source it. This step is ideally done before you start the project.To bake the baking soda:Preheat the oven to 250\u00b0F.Spread out 1/4 cup/70g of baking soda on a glass pie pan or rimmed baking sheet covered with aluminum foil.Bake it for 1 hour.Allow it to cool completely.Keep it in an airtight container at room temperature until you are ready to make pretzel.Pour the baked baking soda in a tall stainless steel pot with 8 cups of water.Bring it to a simmer over medium heat and use it as the dipping solution.Solution 3: Lye solutionThis solution gives a pretzel crust with deeply browned, lacquered mahogany appearance and a mineral flavor. But there are a few precautions to take. If you can't be absolutely sure you'll be able to avoid splashes, always wear rubber gloves to protect your forearms. Avoid touching dipped pretzels with bare hands until after they are baked. Wear protective eyewear to avoid steam irritates your eyes. With that said, food grade lye (sodium hydroxide, or NaOH) is not to fear.To use lye solution:Fill a deep pot with 6 cups of water.Add lye, 1 tbsp at a time, total 2 tbsp.With the hood vent on, warm the lye solution over high heat just until you see wisps of steam.Remove the pot from the heat and cool the water until the steam subsides, about 5 minutes.It's ready for dipping the fingers. Step 7: Bake. Bake until golden brown, 12-15 minutes.Let cool completely on a wire rack.Here are 3 photos from second to fourth showing witches' fingers made of 3 dipping solutions of baking soda, baked baking soda, and lye. Step 8: Enjoy. Fingers are best eaten the same day, but they can be stored in an airtight container up to 2 days at room teperature.Bring them to a Halloween Party.Individually wrap them and give out as treat so no trick.Pack them as a lunch or sack treat.Dip them in guacamole, delicious!Dip them in balsamic base sauce, delicious!Eat them with a soup.Eat them just as they are.Please consider voting this instructable for Halloween Food contest. Thanks a lot.", ["soft-pretzel-witches-fingers_0", "soft-pretzel-witches-fingers_1", "soft-pretzel-witches-fingers_2", "soft-pretzel-witches-fingers_3", "soft-pretzel-witches-fingers_4", "soft-pretzel-witches-fingers_5", "soft-pretzel-witches-fingers_6", "soft-pretzel-witches-fingers_7", "soft-pretzel-witches-fingers_8"]] [41525, "Introduction: How to Make Home Made Shrimp Alfredo. This is one of my favorite dishes to make. I hope you enjoy it as much as I do. Here are some of the ingredients that you will need. Bag of frozen shrimpSpaghettiAlfredo seasoning mixMilkButterSaltMushrooms (optional) Step 1: Fill Pot With Water. Take out a pot and fill it with water 3/4th of the way up. Step 2: Water on Stove. Place the pot of water on the stove Step 3: Turn on the Stove Burner. Turn on the stove top to a high heat setting and wait for the water to come to a boil. Step 4: \u200bWhile the Water Is Heating Up.... Go over to the freezer, open up the freezer door and take out the bag of shrimp. Step 5: Take Out a Bowl. Go over to the cabinet and take out a bowl for the shrimp. Step 6: Open the Shrimp Package And.... dump the shrimp into the bowl. Step 7: \u200bGo Over to the Sink And.... run some warm water into the bowl with the shrimp and let the shrimp set until it is thawed. Step 8: Take Out Pasta. Go over to your cupboard or pantry and take out theSpaghetti Pasta, or pasta of your choice. Step 9: When the Water Starts to Boil,. Grab a hand full of spaghetti past and break it in half and place into the pot of boiling water. Step 10: Stir Pasta. Stir the pasta so it doesn\u2019t stick together Step 11: Salt the Boiling Water. Put a pinch of salt in the water. Step 12: Let the Pasta Cook. Let the pasta cook for about 10 mins or follow the instructions on the back of the pasta package or box and stir pasta occasionally. Step 13: Another Small Pot for the Alfredo Sauce. While the pasta is cooking, get out another small pot for the Alfredo sauce and place it on the stove. Step 14: Take Out Milk and Butter. Go over to the refrigerator and take out the milk and the butter. Step 15: Measure the Milk. Get a liquid measuring cup and measure 1 \u00bd cup of milk and pour the milk into the small pot on the stove. Step 16: Tablespoon. Get a tablespoon out of your silverware drawer. Step 17: Measure the Butter. Open the butter and measure a table spoon of butter and put the butter into the milk. When done put the butter and the milk back into the refrigerator. Step 18: Turn on the Stove Burner. Turn on the stove burner on to a low/ medium heat setting. Step 19: Take Out the Alfredo Mix. Go over to your cupboard or pantry again and take out the Alfredo season mix. Step 20: Put the Alfredo Mix Into Milk and Butter. Wait until the butter is melted and open up the Alfredo season mix and dump the contents into the milk. Step 21: Mix the Alfredo Into the Milk. Take out a whisk and stir the Alfredo mixture into the milk until it is all mixed well into the milk. Step 22: Stir the Alfredo Sauce Often. Stir the Alfredo sauce often and turn down the heat so you do not burn the milk at the bottom of the pot. Step 23: Take Out a Strainer. Take out a strainer to strain the pasta. By this time 10 mins has passed and your pasta should be ready. Step 24: Turn Off the Stove Burner. Take out a hot pad, turn off the stove burner that the pasta was on and take the pot of pasta off the stove. Step 25: Strain the Pasta. Go over to the sink with the strainer and pour the hot water and pasta into the strainer. Step 26: Strain Extra Water. Shake the strainer of any water the pasta still may hold. Step 27: Continue to Strain the Pasta. The place the strainer with the pasta still in to, on the pot so it can continue to strain while you watch and maintain the Alfredo sauce. Step 28: Stir Alfredo Sauce, It Will Thicken.. Go back over to the Alfredo sauce and keep stirring until the sauce thickens. Step 29: Strain Shrimp. Strain the Shrimp. Make sure you have all of the water strained from the shrimp. Step 30: Add Shrimp to Alfredo Sauce. Add the shrimp into the Alfredo sauce and let it cook for a few minutes while you stir the sauce. Step 31: Let Alfredo Set to Thicken. Turn off the stove burner and let the Alfredo sauce with shrimp set for a minute to continue to thicken. Step 32: Fork. Take out a plate and a fork. Step 33: Put Spaghetti Onto Plate. Take some spaghetti pasta and put onto a plate. Step 34: Scoop Alfredo Sauce Onto Spaghetti. Take a large spoon out for the Alfredo sauce and scoop the Alfredo sauce and shrimp on top of the spaghetti. Step 35: Its Done! . It is now time to eat! Yum!", ["how-to-make-home-made-shrimp-alfredo_0", "how-to-make-home-made-shrimp-alfredo_4", "how-to-make-home-made-shrimp-alfredo_7", "how-to-make-home-made-shrimp-alfredo_8", "how-to-make-home-made-shrimp-alfredo_12", "how-to-make-home-made-shrimp-alfredo_13", "how-to-make-home-made-shrimp-alfredo_14", "how-to-make-home-made-shrimp-alfredo_15", "how-to-make-home-made-shrimp-alfredo_17", "how-to-make-home-made-shrimp-alfredo_18", "how-to-make-home-made-shrimp-alfredo_19", "how-to-make-home-made-shrimp-alfredo_21", "how-to-make-home-made-shrimp-alfredo_24", "how-to-make-home-made-shrimp-alfredo_25", "how-to-make-home-made-shrimp-alfredo_27", "how-to-make-home-made-shrimp-alfredo_34"]] [41526, "Introduction: Radish Curry. -Radish contains many nutrients and has many health benefits.-Radish curry is prepared using tomatoes and onion spice mixture which makes it very tasty.It goes well with rice and rotis.Ingredients-Chopped radish-one diced tomato-one diced onion-2 garlic cloves-Few curry leaves-Tsp cumin,mustard seeds-Tsp split black gram-Red chilli powder-Coriander powder-pinch of turmeric powder-salt as per taste-Tsp dry dessicated coconut(optional) Step 1: KEEP ALL INGREDIENTS READY. -Dice radish and even onions,tomatoes.I used small pink radish,you can even use white radish Step 2: TEMPERING. -Take little oil in pan and when is heated add tsp cumin,mustard seeds. when they crackle add tsp split black gram Step 3: ADD DICED ONIONS AND TOMATOES. -Next add few curry leaves and diced onions.when onions are slightly cooked add diced tomatoes Step 4: ADD GARLIC AND TURMERIC. -Next add tsp garlic,a pinch of turmeric and cook till tomatoes become little mushy Step 5: ADD CHOPPED RADISH AND MIX. -Add chopped radish and give a mix. Step 6: ADD SPICES. -Add tsp coriander powder and a tsp red chilli powder as per your spice levels Step 7: ADD SALT AND MIX EVERYTHING. -Next add salt as per taste and mix all spices with radish and tomatoes. Step 8: ADD DRY DESSICATED COCONUT. -once radish is almost cooked ,Add tsp dry dessicated coconut and give a mix Step 9: SERVE. - cook radish for few more minutes and serve it with hot rice.", ["radish-curry_0", "radish-curry_1", "radish-curry_2", "radish-curry_3", "radish-curry_4", "radish-curry_5", "radish-curry_6", "radish-curry_7", "radish-curry_8", "radish-curry_9"]] [41527, "Introduction: Bread Bajji. The Bajji is an all time favorite tea time snack all over India. The Bajji is usually called 'Chai Time Snack' which simply means 'Tea Time Snack'. There are may varieties of this tasty snack depending on what the filling is inside the batter.In this Instructable, I'll show you the recipe for an unusual type of bajjis, that is, the Bread Bajji. Yeah you read it right. This might sound weird, but it's the best way to reuse left over bread. Let's see how it's done. Step 1: Ingredients. For this unconventional recipe, you'll need the following ingredients:BreadGram FlourCorn FlourRed Chili PowderCumin SeedsSaltOilBaking Soda (Optional)That's all you need. So let's get started. Step 2: The Batter. The batter is a key part of the bajji, as this gives the taste and crispiness to the snack. The flavor and the color of the bajji is totally dependent on the way the batter is prepared.First, take in a bowl, 1/4 Cup Gram Flour, 2 Tablespoons of Corn Flour, 1 Tablespoons of red chili powder and the necessary quantity of salt. Now add water into it and mix it well. To make the bajji more crispy, you can optionally add a pinch of baking soda to it. Mix it well so that no lumps are formed in the batter and place it aside. Use your hands for mixing it better because using a spoon or something will sometimes leave behind lumps. Step 3: Prep the Bread. Once the batter is prepared, it's time to prepare the bread. The bread is gonna be dipped into the batter, so the choice of bread does matter here. If you're using soft bread, it might get soggy and break easily. So sandwich bread is preferred for the job. If you're using soft bread, then just microwave them for about 30 seconds so that they're hard enough.Now cut the bread slices into cubes or any shapes of your choice and keep them ready. Step 4: Deep Fry Time. Now that the bread and batter are ready, it's time to deep fry them. Heat some oil in a deep frying pan and while it's getting heated, coat the bread with the batter. Now carefully drop the pieces of bread into the heated oil. Fry it till it turns golden brown in color and remove it from the oil. Place it on some paper napkins to drain out all the excess oil from it. Step 5: Serve Hot !!. Now all you have to do is to transfer a few bajjis on to the serving plate and treat yourself with some tasty and crunchy bread bajjis. Serve it with some tomato ketchup as you can never go wrong with it. You can see that the crust is nice and crispy but the core is pretty soft and the combination of both is simply mind blowing !!Happy Snacking!! :P", ["bread-bajji_0", "bread-bajji_1", "bread-bajji_2", "bread-bajji_3", "bread-bajji_4", "bread-bajji_5"]]