Question: What’s the best way to create a delicious Easy Peasy Chilli that can be either vegetarian or meat-based?

Introduction: Easy Peasy Chilli (can Be Vegetarian or Not). <PIC> 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. <PIC> 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. <PIC> 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. <PIC> 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. <PIC> 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.


Question: What ingredients should I chop before preparing 'Easy Peasy Chilli (can Be Vegetarian or Not),' and what is a safety tip for handling fresh chillies?

Before preparing 'Easy Peasy Chilli (can Be Vegetarian or Not),' you should chop the onion, garlic cloves, peppers, and chillies. A safety tip for handling fresh chillies is to use gloves or put clean plastic bags over your hands while cutting them.<PIC>


Question: What is the process for preparing a delicious serving of Eggs Hemingway?

Introduction: Eggs Hemingway. <PIC> )) Eggs Hemingway or Eggs 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 :)  Step 1: Hollandaise Sauce. <PIC> 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. <PIC> once the egg yolks have thickened its time to add the the melted butter,  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.. <PIC> 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  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. <PIC> Ingredients: 1/2 English Muffin 1 Serving of fresh salmon 1 Egg 1 Serving of Hollandaise sauce  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: . <PIC>


Question: After mashing the banana in making 'the Bananarama,' what is the next step you should take?

After mashing the banana in making 'the Bananarama,' you should spread the mashed banana on a slice of bread. You also have the option to add caster sugar and cinnamon for extra sweetness.<PIC>


Question: What is the process for frying vegetable pakoras after mixing the batter and vegetables?

To fry vegetable pakoras after mixing the batter and vegetables, gently drop small clusters into hot oil using a tablespoon or by hand. As they begin to turn golden, turn them over with a slotted spoon. Once the pakoras are golden brown, remove them from the oil and place them on a paper towel lined tray to drain the excess oil.<PIC>


Question: What’s the best way to prepare fried pi pies for a delicious treat?

Introduction: Fried Pi Pies. <PIC> 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.   Step 1: The Stuff. <PIC> You need:
Unbaked Pie crusts -- these can be refrigerated ready-to-use type or homemade
Pie filling -- a relatively smooth filling is best because you need to pipe it.  I made a classic chocolate filing but you can make one out of fruit (perhaps minced) if you'd like.
Deep fryer OR a medium, heavy saucepan AND oil suitable for frying
Pi template
Kitchen scissors or pastry roller
Water Step 2: Pi Shape. <PIC> Prepare your template.  You can use the image here, resized as you like it, or draw your own.  It's important that the template shape be quite fat.  Interior corners should be rounded, to make putting together the pies easier. Step 3: Pieces of Pi. <PIC> 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.  You need two pi shapes per pie.
Note to self: Consider commissioning the creation of large pi-shaped cookie cutters for next year! Step 4: Assembly. <PIC> Fill your pastry bag (or a sturdy zip-top bag) with your filling and cut off the tip.  I piped through a coupler to make it a little easier to handle.
Pipe filling on the center of one pi shape.  You don't need much.  Be sure it's in the center.
Use your fingers or a small pastry brush to moisten the exposed crust edges with water.
Lay another pi shape onto the first and press the corresponding edges together, making sure to push out any air pockets.  Be sure to seal it well. Step 5: Cooking. <PIC> Heat one inch of oil in your medium pan to 350 degrees.
Carefully lower pies into the oil one at a time.  Cook on one side for one minute, then turn and cook on the other side for another minute.


Question: How do you assemble the 'Fried Pi Pies' after piping the filling onto the pastry?

To assemble 'Fried Pi Pies,' you start by piping the filling onto the center of one pi shape. Then, moisten the exposed edges of the crust with water, place another pi shape on top, and press the edges together while ensuring to seal it tightly and remove any air pockets.<PIC>


Question: What is the process for transforming leftover pizza into a delicious southern fried pizza?

Introduction: Southern Fried Pizza. <PIC> 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. <PIC> 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!. <PIC> 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!. <PIC> 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.


Question: What temperature range should I preheat the oil to when making 'Southern Fried Pizza,' and what consistency should the batter achieve before frying?

When making 'Southern Fried Pizza,' you should preheat the oil to a temperature range of 360 - 375 Degrees. The batter should achieve a consistency that is thick, similar to pudding but not quite as thick before frying.<PIC>


Question: In the recipe for 'How to Make Cola Syrup,' what ingredients do you need to add to the water while simmering, and for how long should they be simmered?

In the recipe for 'How to Make Cola Syrup,' you need to add the zests, cinnamon, nutmeg, star anise, lavender, ginger, vanilla pod, and citric acid to the water. These ingredients should be left to simmer gently for 20 minutes.<PIC>


Question: What’s the best way to create a delicious kid-friendly broccoli slaw that kids will love?

Introduction: Kid-Friendly Broccoli Slaw. <PIC> 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’s healthy because broccoli, but the dressing probably isn’t chock full of nutrients. But hey, it’s all about moderation! I think this would be good to serve to kids. It’s crunchy, covered in dressing, and kids likely won’t notice that it’s 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. <PIC> 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/.


Question: What ingredients do I need to prepare 'Kid-Friendly Broccoli Slaw,' and how should I make it?

To prepare 'Kid-Friendly Broccoli Slaw,' you will need 2 stems of broccoli and 2 tablespoons of low-fat creamy coleslaw dressing. Start by grating the broccoli stems, then add in the dressing and mix everything together until well combined.<PIC>


Question: What are the essential steps for crafting a delicious peanut butter and pickle sandwich?

Introduction: How to Make a Peanut Butter & Pickle Sandwich. <PIC> 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. <PIC> Now that you’ve 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. <PIC> 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. <PIC> Put your sandwich off to the side; we’ll come back to it in a minute. This step is when you’ll 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. <PIC> 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™, 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. <PIC> 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!


Question: What step can I take while preparing a peanut butter and pickle sandwich to enhance its flavor?

To enhance the flavor of a peanut butter and pickle sandwich, you should toast your bread. Although toasting is optional, it is highly recommended for better taste.


Question: How do you prepare the fruits into a puree consistency for making '100 Percent Figs and Berries Roll-ups'?

To prepare the fruits into a puree consistency for '100 Percent Figs and Berries Roll-ups,' place the fruits into a blender in the order of strawberries, blueberries, dates, figs, and banana. Then, pulse a few times and grind at a high-smoothie setting.<PIC>


Question: What’s the best way to prepare a refreshing Cherry Limeade at home?

Introduction: Sonic's Famous Cherry Limeade. <PIC> 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!. <PIC> 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!. <PIC> 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  lime and cherries, Enjoy! Step 3: Finishing Up. <PIC> 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!


Question: What ingredients do I need to gather to prepare 'Sonic's Famous Cherry Limeade'?

To prepare 'Sonic's Famous Cherry Limeade,' you will need 1 2-liter bottle of Sprite, Maraschino cherries in cherry juice (at least one full cup of juice), 1 1/2 to 2 limes wedged depending on your taste, ice (crushed works best, but cubed is also fine), and a pitcher that is at least 2 quarts in size.<PIC>


Question: What’s the process for creating stunning Faberge eggs filled with delicious ingredients?

Introduction: Faberge Eggs. <PIC>  Step 1: Materials. <PIC> For this recipie you will need the following:
- eggs
- vegetables ( peas, pepper, corn and whatever vegatables you like)
- ham, bacon, or other types of meet, like chicken
You can even put some aromatic plants in if you like
Note:
This 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. <PIC> 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. <PIC> 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. <PIC> 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. <PIC>
Let them cool in the refrigerator untill they harden,  then crack the egg shells and remove them.


Question: After filling the egg shells with vegetables and meat for making 'Faberge Eggs,' what is the next step, and what ingredient can be used to enhance the flavor of the gelatin?

After filling the egg shells with vegetables and meat for making 'Faberge Eggs,' you should prepare some gelatin and pour it into the stuffed eggs. To enhance the flavor of the gelatin, it is recommended to use chicken soup instead of water.<PIC>


Question: What are the steps to prepare a delightful semi-healthy dessert drink for kids?

Introduction: Semi Healthy Dessert Drink. <PIC> 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. <PIC> Ok this step is designed for one (1) glass so if you need multiple cups of it just multiply
8 fl. oz. of milk ( and % )
2-3 table spoons for vanilla coffee creamer ( coffee mate makes the best )
2 ice cubes
Ya its very simple Step 2: Mix It Up!. <PIC> If you want let your kids help here
add 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


Question: What ingredients do I need to make one glass of 'Semi Healthy Dessert Drink,' and how many tablespoons of vanilla coffee creamer should I add?

To make 'Semi Healthy Dessert Drink,' you need 8 fl. oz. of milk and 2-3 tablespoons of vanilla coffee creamer.<PIC>


Question: In making 'Spherical Pizza 2.0,' how do you prepare the dough for the shell, and what thickness should you aim for?

To prepare the dough for the shell in 'Spherical Pizza 2.0,' start by coating the inside of your bowls with a non-stick substance, then roll out the pizza dough on a floured counter. You should aim not to roll it too thin, as it will serve as the structural crust that supports the sphere.<PIC>


Question: What’s the best way to whip up a honey peanut butter banana roll up for a quick snack?

Introduction: Honey Peanut Butter Banana Roll Up. <PIC>  Step 1: Ingredients. <PIC> 1/4 cup Honey (preferably local)1/2 cup Peanut ButterBunch Bananas8" or 10" soft flour tortillas Step 2: . <PIC> 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!


Question: What ingredients do I need to make the Honey Peanut Butter Banana Roll Up?

To prepare the Honey Peanut Butter Banana Roll Up, you will need 1/4 cup of honey (preferably local), 1/2 cup of peanut butter, a bunch of bananas, and 8" or 10" soft flour tortillas.<PIC>


Question: What is the process for creating delightful Words With Love Cookies that are perfect for a Valentine's Day treat?

Introduction: Words With Love Cookies. <PIC> If you enjoy a good game of Scrabble with your loved one, then you'll love these edible tiles on Valentine's Day.  Challenger your sweetie to a game, winner eats all!  Ingredients:
1 batch of sugar cookie dough (store bought or homemade recipe here)
1 batch of royal icing (recipe here)
Black food coloring or black food markerInstructions:
- Prepare cookie dough according to the recipe and roll it out into a large rectangle on a floured surface.
- 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.
- 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.
- 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.


Question: How long should I bake the cookies for the 'Words With Love Cookies' recipe?

To make 'Words With Love Cookies,' you should bake the cookies in a 350 degree oven for about 9 minutes.<PIC>


Question: How do you cool the broccoli after preparing it for the 'Veggie Quiche'?

To cool the broccoli for 'Veggie Quiche,' you should run it through cool water and then place it in a bowl with ice to rapidly cool down.<PIC>


Question: What’s the best way to create luxurious gold and silver leaf chocolates from scratch?

Introduction: Making Gold & Silver Leaf Chocolates. <PIC> 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. <PIC> 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 £20, and whilst I'm sure it'll work alot better than my cheapo alternative, it's probably not £20 better. Step 2: Step 1 - Making the Chocolate. <PIC> 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. <PIC> 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. <PIC> 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!


Question: For making 'Gold & Silver Leaf Chocolates,' what is the recommended method for melting the chocolate safely?

To make 'Gold & Silver Leaf Chocolates,' the recommended method for melting chocolate is to use a microwave, melting it for about 10 seconds at a time and stirring until it starts to leave traces on the bottom of the bowl. This slow and patient approach helps ensure that the chocolate doesn't burn or become unusable.<PIC>


Question: What’s the best way to prepare a delicious snow cone from fresh snow?

Introduction: How to Make a Snow Cone. <PIC> This instructable will show you how to make a snow cone using real snow. Step 1: Gather Supplies. <PIC> 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. <PIC> 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. <PIC> 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. <PIC> 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. <PIC> 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.


Question: What is the best way to prepare a delicious Indian masala omelette for breakfast?

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. <PIC> 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              - ½ tspPepper pwd                  - ¼ tspGaram masala pwd            - ½ tspOil / Butter                - 1 to 2 tsp / 1 small cubeSalt to tasteFor easy audio and video instruction with subtitles, please watch, Step 2: Initial Preparation. <PIC> 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. <PIC> 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. <PIC> 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.


Question: What are the steps for the initial preparation of an 'Indian Masala Omelette'?

The initial preparation for making an 'Indian Masala Omelette' involves washing and chopping onion, tomato, chilli, capsicum, and coriander leaves into fine pieces. Next, you mix turmeric powder, salt, red chilli powder, pepper powder, and garam masala powder in a small bowl. After that, break the eggs into a bowl and beat them until frothy, then add the powdered spices and salt to the beaten eggs and stir well. Finally, keep the mixture aside.<PIC>


Question: What is the process for making a delicious green tea syrup that can be combined with vodka for a refreshing drink?

Introduction: Delicious Green Tea Syrup/Vodka. <PIC> 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. <PIC> 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. <PIC> 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. <PIC> 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!. <PIC> 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!


Question: After adding the green tea bags to the syrup mixture for making 'Delicious Green Tea Syrup/Vodka,' what should you do next?

After adding the green tea bags to the syrup mixture, you should bring the syrup to a boil, then turn off the heat. Let the tea bags steep in the hot syrup for two to five minutes before removing them. If any tea bags burst, strain the syrup through cheesecloth or a coffee filter to remove the leaves.<PIC>


Question: What steps should I follow to properly temper chocolate for making 'Chocolate Cup - Literally!'?

To properly temper chocolate for making 'Chocolate Cup - Literally!', chop the chocolate and place ¾ of it into a small saucepan. Fill a larger saucepan with an inch or two of water and set the small saucepan inside, ensuring it doesn't float. Bring the water to a simmer, stirring continuously, and heat until the dark chocolate reaches 118 F (or 112 F for milk chocolate). Remove from heat and add the remaining ¼ of chopped chocolate, stirring until smooth and the temperature decreases to 89 F (or 86 F for milk chocolate).<PIC>


Question: What’s the best approach to make delicious pretzels and pretzel nuggets at home?

Introduction: Pretzels and Pretzel Nuggets. <PIC> 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. <PIC> 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. <PIC> 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 . <PIC> 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. <PIC> 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. <PIC> 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.....


Question: What safety precautions and materials should be used when preparing the dip for 'Pretzels and Pretzel Nuggets'?

When preparing the dip for 'Pretzels and Pretzel Nuggets,' it is essential to wear gloves and eye protection. You should use either a pyrex glass or stainless steel pot, as aluminum can lead to dangerous chemical reactions, including the release of Hydrogen Gas.<PIC>


Question: What’s the best way to prepare Nacho Mama's MacNcheese casserole for a delicious family meal?

Introduction: Nacho Mama's MacNcheese an Easy Casserole. <PIC> Ok I KNOW this isn't a mexican dish but then  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 .... thats 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.
When 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.
 For 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. <PIC> You'r going to need the following to recreate this dish, feel free to make additions or deletions as your tastes demand.
1lb box of pasta noodles, any style you want
 1 jar of queso cheese
 1 bag of doritos
 1lb of ground meat
 1 package taco seasoning
 peppers and onion to taste
 shredded chedder cheese
 processed cheese  (left over velveeta tonite)
 american cheese slices
  (optional)
steak sauce
 worceshire sauce
 garlic powder
 salt
 hot peppers Step 2: Getting Started. <PIC> 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.
 While 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.
 When 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. <PIC> 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.
 to make plain macNcheese leave out the doritos and maybe add 1/2 package of cream cheese
 In 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.
 once the meat is finished, add it to the casserole and carefully stir it in ( that dish is getting pretty full by now)
 you COULD stop here and pop it in the oven but I don't think so !
  Step 4: Top It. <PIC> 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 !. <PIC> 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


Question: What’s the best way to create a batch of homemade Sriracha salt from scratch?

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: Gather 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.


Question: What are the two methods to dry the Sriracha salt when making 'homemade-sriracha-salt', and how long does each method take?

To make 'homemade-sriracha-salt,' you can dry the Sriracha salt using two methods: first, by putting your cookie sheet in a cool dry place for 24-36 hours to let the salt naturally dry out, or second, by putting your cookie sheet into a 350 degree oven, turning it off, and letting the salt dry in the oven for about 8 hours.


Question: What is the best way to prepare a delicious crawfish cream sauce that captures the essence of Louisiana cuisine?

Introduction: Crawfish Cream Sauce. <PIC> 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. <PIC> 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. <PIC> 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 sauté 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 sauté 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!. <PIC> Serve with rice and French bread and garnish with more seasoning and/or hot sauce, and dig in!


Question: In preparing 'Crawfish Cream Sauce,' what ingredients are added to the pot after heating the olive oil, and how long should they be sautéed?

In preparing 'Crawfish Cream Sauce,' after heating the olive oil, you should add the butter, crawfish tails, and Creole seasoning to the pot. They should be sautéed together for about 1-2 minutes.<PIC>


Question: What’s the best way to whip up a batch of delightful corn cookies that surprise with their unique flavor?

Introduction: Corn Cookies. <PIC> 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. . .. <PIC> Software
		1 cup (2 sticks) butter, softened
		1 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)
		1 1/2 cup sugar
		1 egg, room temperature
		1 teaspoon vanilla bean paste (or extract)
		1 1/3 cup flour
		1/4 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)
		1 1/2 teaspoon salt
		3/4 teaspoon baking powder
		1/4 teaspoon baking sodaHardware
		Food processor or clean coffee/spice mill (or mortar and pestle) to grind the dried corn (and corn meal if you need to)
		Stand mixer or hand mixer and mixing bowl
		Medium mixing bowl
		Rubber or silicone spatula
		Measuring cups and spoons
		Cookie scoop (mine is little so my baking time is shorter - if you use a large scoop, add a couple minutes to the baking time)
		Cookie sheets lined with parchment or silicone liners
		Plastic wrap Step 2: Cracking Corn. <PIC>
		In the food processor, grind the dried corn until it is a very fine powder
		Combine the powder with the flour, corn flour, salt, baking soda and baking powder Step 3: Getting Doughy. <PIC>
		In the stand mixer, mix the butter and sugar until it's light and fluffy (about three minutes)
		Scrape down the sides of the bowl and add the egg and vanilla bean paste
		Continue mixing for about 8 minutes until the mixture resembles butter cream frosting (it will be very light and super fluffy)
		Slowly add in the flour mixture and mix until just combined Step 4: Scoop and Chill. <PIC>
		Using the cookie scoop, portion small balls of dough out onto a lined cookie sheet
		Gently 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!. <PIC>
		After an hour, preheat your oven to 350 degrees Fahrenheit
		Transfer the flattened balls of dough onto lined cookie sheets, placing them about 1 1/2 inches apart (further if your cookies are larger)
		Bake for 8-9 minutes (longer if they're larger) or until the edges are lightly browned but the centers are bright yellow
		Allow to cool fully, and enjoy!


Question: What steps are needed to prepare dried corn for the corn cookies before mixing it with other ingredients?

To prepare dried corn for the corn cookies, you should grind it in a food processor until it becomes a very fine powder. Then, you can combine this powder with flour, corn flour, salt, baking soda, and baking powder.<PIC>


Question: What is the process for creating a stunning Holiday Wreath Cake that’s sure to impress your guests?

Introduction: Holiday Wreath Cake. <PIC> 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!. <PIC> 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. 3. 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,  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.  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.   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. <PIC>  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.  Now lick your finger, you know you want to! Step 6: "The Creation of a Thousand Forests Is in One Acorn." - Ralph Waldo Emerson. <PIC> 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: “All You Need Is Love. But a Little CHOCOLATE Now and Then Doesn't Hurt.” ― Charles M. Schulz. <PIC> 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.  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.  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.  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.  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. <PIC> 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  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!


Question: What steps should you take to clean the artificial leaves before using them in the 'Holiday Wreath Cake,' and why is this cleaning process necessary?

Before using the artificial leaves for the 'Holiday Wreath Cake,' you should soak them in a soapy water solution for about 30 minutes and then rinse them thoroughly. This cleaning process is necessary to ensure that the leaves are free of contaminants, especially if the cake will be consumed by others.


Question: What is the process for creating a stunning color-changing cocktail that transitions from blue to purple?

Introduction: Color-Changing Cocktails. <PIC> 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.  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,  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.  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.)  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.  Step 1: The "Secret" Ingredient. <PIC> 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.  While 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,  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. <PIC> 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.  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). <PIC> Indigo Blush: 2 oz. Blue Gin 1 oz. Basil Lemongrass Syrup 1 oz. Strained Lime JuiceBlue Gin: ½ bottle dry gin 3-4 T dried butterfly blue pea flowers baking sodaBasil Syrup: 1 c. sugar 1 ½c. 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’t need to fill the jar up, just enough to cover the flowers.  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 ât. 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.  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  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.  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.  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.


Question: For making 'Color-Changing Cocktails,' how do you infuse the gin with butterfly blue pea flowers?

To make 'Color-Changing Cocktails,' the process to infuse the gin with butterfly blue pea flowers involves placing the petals in a clean jar, covering them with gin, stirring to saturate, and leaving the mixture to sit for a day or two until it turns dark blue-purple.<PIC>


Question: What materials do I need for the freeze-drying process in the 'Freeze Dry at Home' recipe, and what precautions should I take to prevent contamination of the food sample?

For the freeze-drying process in the 'Freeze Dry at Home' recipe, you will need a vacuum chamber, a vacuum source, calcium chloride powder (approximately double the weight of the sample), a separation dish, and the sample you wish to freeze dry. To prevent contamination, ensure that no desiccant gets into your food sample, as calcium chloride, while food safe, may affect the taste.<PIC>


Question: What’s the best way to prepare spiced chicken meatballs served with homemade veggies sauce and spelt penne?

Introduction: Spiced Chicken Meatballs With Home-made Veggies Sauce on Spelt Penne. <PIC> 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 Provençal 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 Provençal 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!. <PIC> 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 Provençal 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’t 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 Provençal 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! :). <PIC> 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’s! MMM,…:)You can find it also here on my blog: http://sophiesfoodiefiles.wordpress.com/2015/03/15/spiced-chicken-meatballs-with-tomato-sauce-spelt-penne/


Question: How should the chicken meatballs be prepared for 'Spiced Chicken Meatballs With Home-made Veggies Sauce on Spelt Penne'?

To make 'Spiced Chicken Meatballs With Home-made Veggies Sauce on Spelt Penne,' the chicken meatballs should be prepared by mixing spring onions, finely chopped garlic, chicken mince, black pepper, Himalayan pink salt, cous-cous herbs, dried Provençal herbs, and chili powder in a food processor. Then, form ping pong-sized balls from the mixture.<PIC>


Question: What’s the best way to prepare a delicious venison chili that captures rich flavors?

Introduction: Venison Chili. <PIC> 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. <PIC> 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. <PIC> 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!


Question: After adding the cubed venison and ground chuck for the 'Venison Chili,' what should be added next in the preparation?

After adding the cubed venison and ground chuck in the preparation of 'Venison Chili,' you should add the tomatoes, chili powder, ground cumin, ground cayenne, Worcestershire sauce, red wine vinegar, salt, and pepper. Then, bring the mixture to a boil, reduce it to a simmer, add the beans, and cook for 30 minutes. Finally, add the fire roasted corn and cook for an additional 15 minutes, covered.<PIC>


Question: How should the dough be prepared for making 'Leipziger Lerchen,' and what is the next step after it is formed?

To prepare the dough for making 'Leipziger Lerchen,' you should mix together the flour and baking powder, sift it into a bowl with the other ingredients, and stir with a hand mixer using a kneading hook until the dough is formed. The next step after forming the dough is to roll it into a ball using your hands.<PIC>


Question: What’s the best way to whip up a delicious batch of gorp for a hiking adventure?

Introduction: GORP Recipe. <PIC> GORP (good ol' peanuts & raisins)  is 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
1/2 cup peanuts
1/2 cup raisins
1/2 cup whole walnuts*
1/2 cup raw almonds
1/2 cup dark chocolate chips (milk chocolate will melt easier if it's a warm day)
*Sometimes I like to toast my walnuts for extra flavor and crunch. Click here for my Instructable on how to do that.Preparation
Mix all the above ingredients in a bowl and serve, or seal in a bag for easy transport.  This is easy to make ahead of time and will last for ages if stored in a cool, dry place.Servings = 2


Question: What ingredients are combined to create the GORP snack?

To create the GORP snack, the ingredients combined are 1/2 cup peanuts, 1/2 cup raisins, 1/2 cup whole walnuts, 1/2 cup raw almonds, and 1/2 cup dark chocolate chips.<PIC>


Question: What’s the best way to prepare a delicious dilled potato salad that combines creaminess with a delightful crunch?

Introduction: Dilled Potato Salad. <PIC> my favourite kind of potato salad! creamy with the right amount of crunch.  Step 1: The Ingredients. <PIC> 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. <PIC> 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: . <PIC> 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.


Question: What should I do with the chopped potatoes when making 'Dilled Potato Salad'?

When making 'Dilled Potato Salad,' the chopped potatoes should be boiled until a fork can easily go through them, and then they should be chilled.<PIC>


Question: Why is it necessary to cut an X in the stem area of Brussels Sprouts before freezing them?

Cutting an X in the stem area of Brussels Sprouts is necessary to ensure they cook all the way through during the freezing process.<PIC>


Question: What is the best way to prepare a delightful malt loaf using a breadmaker?

Introduction: Superior Soreen - Breadmaker Malt Loaf. <PIC> 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. <PIC> 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. <PIC> 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. <PIC> 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.


Question: What should you do immediately after the baking program finishes for 'Superior Soreen - Breadmaker Malt Loaf,' and how can you check the distribution of dried fruit in the loaf?

Immediately after the baking program finishes for 'Superior Soreen - Breadmaker Malt Loaf,' you should remove the loaf quickly to prevent it from becoming soggy and then leave it to cool on a wire rack. To check the distribution of dried fruit, when you cut the first slice, look to see whether the dried fruit is evenly distributed throughout the loaf, and if it has all sunk to the bottom, consider making adjustments in your next attempt.<PIC>


Question: In the process of making 'Real Green Eggs (and Ham),' what color change occurs when red cabbage juice is combined with egg whites, and what causes this change?

When making 'Real Green Eggs (and Ham),' mixing red cabbage juice with egg whites results in a blueish-green color due to the alkaline nature of the egg whites. This color change is caused by flavin, a natural pH indicator that shifts its color based on pH levels.<PIC>