Question: What’s the best way to whip up a delightful 1950s-style sweet corn relish at home?

Introduction: 1950's Sweet Corn Relish. <PIC> When you think about corn relish, you probably think “that’s so 1950s summertime picnic.” Well, at least that’s 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—and one that I’ve grown to love dearly.
This 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!
Want to see more canning recipes? Check out my blog Handjobs (For the Home) Step 1: Gathering Your Ingredients. <PIC> What You'll Need:
1 tablespoon vegetable oil
3 1/2 cups diced red bell pepper (3 or 4 peppers)
1 tablespoon kosher salt
3 1/2 cups fresh or thawed frozen corn kernels
1 3/4 cups diced red onion (1 very large onion)
1 1/2 cups apple cider vinegar
1 Cup sugar
3/4 teaspoon ground turmericMakes 6 half pint jarsRecipe adapted from Karen Solomon author of Can It, Bottle It, Smoke It
If you are canning this recipe, begin by sterilizing your jars in a hot water bath canner. Step 2: Caramelizing the Red Peppers. <PIC> Heat the oil in a larger preserving pot, over medium heat. Add the peppers and salt and sauté 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. <PIC> 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.
For 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. <PIC> Pack your corn mixture into your jars until it reaches about ¾ inch of headspace. Cover with preserving liquid until it reaches ¼ 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.
If you decide not to can this recipe, you can fridge it for up to 6 months!
Happy relishing!


Question: For making '1950s Sweet Corn Relish,' how long should the corn mixture be processed in the hot water bath canner?

To make '1950s Sweet Corn Relish,' the corn mixture should be processed in a hot water bath canner for 15 minutes.<PIC>


Question: What’s the best way to turn old bread into delicious homemade breadcrumbs?

Introduction: Crummy or Crumby?. <PIC> 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. <PIC> 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. <PIC> 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. <PIC> 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!


Question: What steps should I take to prepare old bread before grating it for making 'crummy-or-crumby,' and what tool is recommended for this task?

To prepare old bread for making 'crummy-or-crumby,' you should pack the past-its-prime loaf in the freezer for a day or two before grating it. The recommended tool for grating is a box grater.<PIC>


Question: What should you add to the plate after placing the puris when making Sev Puri?

After placing the puris on the plate while making Sev Puri, you should add mashed potatoes.<PIC>


Question: In the 'Chicken Hot Wing Roll-Up' recipe, what texture should the chicken mixture have after cooking, and how is that texture achieved?

In the 'Chicken Hot Wing Roll-Up' recipe, the chicken mixture should have a nearly sloppy Joe consistency after cooking. This texture is achieved by simmering the mixture until most of the water has evaporated and then adding a cornstarch slurry to thicken the remaining fluid.<PIC>


Question: What’s the best way to prepare delicious Carols Cookies inspired by The Walking Dead?

Introduction: Carols Cookies. <PIC> 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 . <PIC> 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. <PIC> 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 . <PIC> 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. <PIC> 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.


Question: In Step 3 of making 'Carols Cookies,' which ingredients do I need to mix together, and how should the mixture look once it’s fully combined?

In Step 3 of making 'Carols Cookies,' you should mix applesauce, shortening, and both brown and white sugar until they are fully combined. When the mixture is fully mixed, it should have a doughy consistency and might appear a little strange, but that’s perfectly normal.<PIC>


Question: What is the overall process for preparing a creamy potato and ham salad that’s perfect for gatherings?

Introduction: Creamy Potato & Ham Salad. <PIC> 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:. <PIC> 500 g (1 lb) Potatoes2 Carrots1 Onion4 Medium Eggs1 Can of Peas (200 g/0.45 lb)250 g (½ lb) Ham200 g (0.45 lb) Gherkins250 g (½ lb) Mayonnaise350 g (¾ lb) Sour CreamSalt & Pepper to Taste Step 2: Directions:. <PIC> 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:. <PIC> ► Website:  www.happyfoodstube.com► Youtube:  www.youtube.com/happyfoodstube► Google+:  https://plus.google.com/+happyfoodstube► Facebook:  https://www.facebook.com/happyfoodstube► Instagram:  http://instagram.com/happyfoodstube► Pinterest:  https://www.pinterest.com/happyfoodstube► Twitter:  https://twitter.com/happyfoodstube


Question: What should be done to the eggs and vegetables before mixing them in the creamy potato and ham salad?

The eggs should be hard-boiled, and the potatoes and carrots should be cooked until soft. After cooking, all ingredients should be allowed to cool completely before mixing them with the other components.<PIC>


Question: What’s the best way to prepare a delicious vegan spicy ramen that captures all those rich, umami flavors?

Introduction: Vegan Spicy  Ramen Noodles. <PIC> 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. <PIC> While traditional Dashi involves some element of fish in it, for our vegan version, we’ll be invoking the Umami flavour through Kombu (kelp) and dried Shiitake Mushrooms. Here is your basic Vegan Dashi Stock – 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. <PIC> 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 – a clear soy base, tonkatsu (creamy pork broth), miso broth (fairly new to the Ramen culture) and more.The Vegan broth we’ll be creating closely resembles the tonkatsu broth – no pork, but all the milky creaminess, thanks to soy milk. If you’re 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 ‘umami‘ 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’s nothing in there you can’t 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. Sauté 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. <PIC> 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. <PIC> 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.


Question: What steps are involved in making the Dashi Stock for Vegan Spicy Ramen Noodles?

To make the Dashi Stock for Vegan Spicy Ramen Noodles, first soak 2 dried Shiitake mushrooms and 2 'knots' of kombu in 1 1/2 cups of room temperature water for half an hour. Then, transfer the mixture to a pan and simmer it without boiling. Finally, strain the liquid to reserve it for use in the ramen, discarding the seaweed but saving the mushrooms as a garnish if desired.<PIC>


Question: What is the overall process for creating a hot pepper simple syrup that brings a spicy kick to drinks?

Introduction: Hot Pepper Simple Syrup. <PIC> 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. <PIC> 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. <PIC> 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. <PIC> 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!. <PIC> 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.


Question: What precautions should be taken when preparing the peppers for 'Hot Pepper Simple Syrup'?

When preparing the peppers for 'Hot Pepper Simple Syrup,' it's important to use gloves to avoid accidentally touching your face and experiencing a burning sensation from the pepper oils.<PIC>


Question: What is the best way to prepare delicious flaxseed crackers with just a few simple ingredients?

Introduction:  QUICK & EASY FLAXSEED CRACKERS. <PIC> 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. <PIC> 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. <PIC> To make the crackers, score lines using a pizza cutter or a knife gently on the baked flaxseeds and  break into squares.Enjoy!!


Question: How do I prepare the flaxseed mixture for 'Quick & Easy Flaxseed Crackers' and how long should it soak?

To prepare the flaxseed mixture for 'Quick & Easy Flaxseed Crackers,' you need to mix 2 cups of flax seeds with 1 cup of water and a pinch of salt. Let this mixture soak for 15 minutes or until it reaches a gooey consistency.


Question: What is the best way to prepare a delicious fish fry using Snakehead Murrel fish?

Introduction: Fish Fry With Snakehead Murrel Fish. <PIC> 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. <PIC> 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. <PIC> 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. <PIC> 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. <PIC> 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.


Question: For making 'Fish Fry With Snakehead Murrel Fish,' how do you shallow fry the marinated fish pieces to ensure they are cooked evenly?

To make 'Fish Fry With Snakehead Murrel Fish,' take enough oil in a flat bottomed frying pan and keep it over low to medium flame. Once the oil is heated, add the marinated fish pieces one by one to the pan, and do not disturb them until the bottom side is partially cooked. You can turn over the pieces a few times in the pan for even cooking on all sides.<PIC>


Question: What is the overall process for creating an edible pumpkin patch treat that combines chocolate and starbursts?

Introduction: Edible Pumpkin Patch. <PIC> 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. <PIC> 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. <PIC> 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. <PIC> 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!


Question: What is the process for melting and mashing the starbursts for making 'Edible Pumpkin Patch'?

The process for melting and mashing the starbursts for making 'Edible Pumpkin Patch' involves placing them on a microwave-safe plate and heating them in two intervals of five seconds on high until they are easy to pull and mash.<PIC>


Question: What is the process for creating delicious long capsicum fritters that make for a perfect snack?

Introduction: Long Capsicum Fritters. <PIC>
          An easy to make recipie for making Long Capsicum Fritters.
Ingredients:
		Long Capsicum: 10 Numbers
		Chickpea Flour: One cup
		Red Chilly Powder: One teaspoon
		Turmeric Powder: 1/2 teaspoon
		Asafetida Powder: 1/2 teaspoon
		Salt to taste
		Oil for deep frying
		Water as required
Method
		Combine chickpea flour, salt, Red chilly powder, Asafetida and turmeric powder with water and make a semi-thick batter
		Cut capsicum into half longitudinally
		Heat oil in a pan
		Dip the cut capsicum in the batter and deep fry
		Remove from oil when the batter turns brown
Makes a nice evening snack with tomato sauce


Question: What material did the author use to create the 3D base for the head of the pig in the 'Make Your Own Pig Cake' recipe?

In the 'Make Your Own Pig Cake' recipe, the author used cardboard to create a 3D base for the pig's head.<PIC>


Question: What is the process for creating delicious brie pumpkin puffs that are perfect for fall gatherings?

Introduction: Brie Pumpkin Puffs. <PIC> 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.
I used 3 different fillings that we all loved, hot pepper jelly, caramel apple cider jelly and pumpkin butter, feel free to use your favorite.
These 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.
I 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.
  Step 1: Gather Ingredients. <PIC> You'll need:
1/2 of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed according to package directions
Small amount of AP flour, for rolling out dough
Small wedge of Brie cheese (4 oz. is plenty), frozen for 20 minutes for easier cutting
2-4 Tbsp. filling(s) of your choice (I used Hot Pepper Jelly, Caramel Apple Cider Jelly, and Pumpkin Butter)
1 egg white plus 1 Tbsp. water, evenly divided in 2 small bowls (easiest to whisk first, then separate)
Almond slivers, untoasted (to be exact, I used 44)
Pastry brushes
Orange food coloring, optional (I prefer gel paste)
Pumpkin shaped cookie cutters, I used one 1.5-inch diameter, and one 2.5-inch diameter.
If 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.  Step 2: Prepare Brie and Dough. <PIC> 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.
You 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. Place pieces on waxed, or parchment paper, and refrigerate while preparing dough.
Unwrap and roll out dough, on a lightly floured surface, smoothing the creases into an even sheet.
Cut as many pumpkin shapes as you can get, I made 10 small ones, 6 larger ones. Don't re-roll the scraps.
Flip over half of the pumpkins so when you flip them on the other half the shapes will match. If at any point during the process the dough is getting too soft, place it in the fridge about 10 minutes to keep it chilled.  Step 3: Fill and Seal. <PIC> For the small pumpkins use 1/4 tsp. filling, top with piece of Brie, brush inside rim of each pumpkin with plain egg wash.
For 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.
Invert pumpkin tops and press around all edges to seal.  Step 4: Bake. <PIC> 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.
Bake at 375 for 13-18 minutes until puffed and golden, rotating baking sheet halfway through baking. Step 5: Enjoy. <PIC> 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.
Depending on the filling you choose these can be sweet or savory, wonderful alone, or with an assortment of crackers and fruit.
Please enjoy my Brie Pumpkin Puffs! Happy Halloween!


Question: What should I do if the dough for 'Brie Pumpkin Puffs' becomes too soft during preparation?

If the dough for 'Brie Pumpkin Puffs' becomes too soft during preparation, you should place it in the fridge for about 10 minutes to keep it chilled.<PIC>


Question: What is the best way to create a delicious simple pizza sandwich that captures all the flavors of veggie pizza?

Introduction: Simple Pizza Sandwich. <PIC> This is a simple sandwich with ingredients like a veggie pizza. Step 1: Ingredients. <PIC> - 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: . <PIC> 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: . <PIC> Top the bread with all the veggies. Then top again with some cheese. Step 4: . <PIC> 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: . <PIC> 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!


Question: In preparing a 'Simple Pizza Sandwich,' what should you do with the bread slices before adding the toppings?

In preparing a 'Simple Pizza Sandwich,' you should place some of the shredded cheese on one bread slice before adding any toppings. This helps the bread and filling stick together while grilling.<PIC>


Question: What’s the best way to prepare a delicious chicken adobo that captures its rich flavors?

Introduction: How to Cook Scrumptious Chicken Adobo. <PIC> 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’s been linked a great deal to Spanish cuisine, it’s 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:• chicken, cut up into serving pieces • minced garlic • minced onion • dried laurel leaves • cooking oil • soy sauce • vinegar • 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, sauté 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’re 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’s tender enough, it’s time to turn off the fire. 8. Before serving, enhance its flavor by sprinkling ground pepper on the dish. If you’re fairly new to cooking adobo, try out this basic method of whipping up this iconic dish. But if you’ve mastered the recipe for quite some time and have secrets up in your sleeve that you’re willing to share, don’t hesitate to write a comment below.


Question: In the process of making 'How to Cook Scrumptious Chicken Adobo,' when should I add the laurel leaves to enhance the flavor?

To make 'How to Cook Scrumptious Chicken Adobo,' you should add the laurel leaves after the chicken has been added and is simmering in the oil.<PIC>


Question: What is the best way to prepare mummy dogs for Halloween festivities?

Introduction: Mummy Dogs / Halloween Hot Dog Mummy Recipe . <PIC> Ingredients:Hot dogs1 portion bread dougha bit mustard Step 1: Preparation. <PIC> 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. <PIC> 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...


Question: What steps should I take to prepare the sausages and dough for the 'Mummy Dogs' before baking?

To prepare the sausages and dough for the 'Mummy Dogs,' you need to cut the sausage and roll pieces of dough into stripes. Then, wrap these stripes around the arms and legs of the sausage, and use a small stripe to wrap around the head.<PIC>


Question: What’s the best way to prepare a delicious chicken and fennel bake that’s both healthy and flavorful?

Introduction: Chicken and Fennel Bake. <PIC> 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. <PIC> 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... . <PIC> 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! . <PIC> Take thirty minutes to indulge yourself in a little of that remaining vodka.  Step 4: Dish Up. . <PIC> 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!


Question: What ingredients are needed for 'Chicken and Fennel Bake' according to Step 1 of the recipe?

For making 'Chicken and Fennel Bake,' the ingredients needed are four skinless chicken thighs cut in half, two small or one large fennel bulb cut in half or quarters, two round courgettes quartered, two large carrots cut into sticks, one medium onion roughly sliced, whole garlic cloves, a pinch of chilli flakes, a large sprinkle of dried oregano, Worcestershire sauce, a tablespoon or two of vodka (optional), some extra virgin olive oil, and salt and pepper.<PIC>


Question: What’s the best way to prepare a delicious meatball sub from scratch?

Introduction: Man Fare: Meatball Subs!. <PIC> 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!  Enjoy! Step 1: Ingredients. <PIC> Sauce**
3 cans of crushed tomatoes
2 cloves of garlic minced
1 tsp of dried basil (fresh is better but too pricey for me).
 1 tbsp oil
1 tsp of dried oregano
1 tbsp onion powder
1 tsp salt
**You could just buy spaghetti sauce but it's not the same for me. Plus there's no HFCS sneaking into your food.
Meatballs*
1 lb lean ground beef
1 egg
1/4 c Italian style breadcrumbs
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
*Should make 12 - 18 meatballs depending on size. Mine are the size of a ping pong ball.
Lots of mozzarella cheese!
1 baguette or 2 depends on how many you're feeding.  Step 2: Sauce Was a Breeze to Make...... <PIC> Using a dutch oven pot, on medium heat, add oil, sauté 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. <PIC> 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. <PIC> You've waited the half hour and now  your 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.  They were still delicious.  Prepare yourself for awesomeness! Eat with a side salad to make it you know, "healthy."


Question: What ingredients should I mix together and how should I shape the meatballs for making 'Man Fare: Meatball Subs'?

To make 'Man Fare: Meatball Subs,' you should mix 1 lb of lean ground beef, 1 egg, 1/4 cup of Italian style breadcrumbs, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1/2 teaspoon of salt in a bowl. Then, shape the mixture into little balls by pinching off some meat and rolling it in your hands in circular motions.<PIC>


Question: What should you do after the garlic becomes fragrant when making 'Moroccan Three Bean and Kale Soup'?

After the garlic becomes fragrant when making 'Moroccan Three Bean and Kale Soup,' you should stop sautéing and add the beans, broth, and tomatoes, mixing them until well incorporated.<PIC>


Question: What steps should you take to prepare the almonds for use as fingernails in 'Soft Pretzel Witches' Fingers?

To prepare the almonds for 'Soft Pretzel Witches' Fingers,' you should split them lengthwise to resemble 'fingernails' and then bake them on a baking sheet for 3 minutes until they are slightly golden brown.<PIC>


Question: In making 'Radish Curry,' what should you add after the diced onions have slightly cooked?

In making 'Radish Curry,' after the diced onions are slightly cooked, you should add diced tomatoes.<PIC>


Question: What’s the best way to prepare a delicious batch of bread bajji for a perfect tea time snack?

Introduction: Bread Bajji. <PIC> 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. <PIC> 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. <PIC> 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. <PIC> 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. <PIC> 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 !!. <PIC> 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


Question: What type of bread is preferred for making 'Bread Bajji,' and what should be done to soft bread before preparing it?

For making 'Bread Bajji,' the preferred type of bread is sandwich bread. If using soft bread, it should be microwaved for about 30 seconds to harden it before cutting into shapes.<PIC>